Sea Foam Frosting

2 egg whites
1 1/2 c. brown sugar
1 tblsp. light corn syrup
1/4 c. cold water
1/4 tsp. salt
1 tsp. vinilla

Place all ingredients, except vanilla, in top of double boiler; mix thoroughly. Cook over rapidly boiling water, beating constantly until peaks form (about 7 minutes). Remove fron heat; add vanilla.

Beat until of spreading consistency. Spread over top and sides of cake. Makes enough to frost two 9'' layers.

This is from Country Cookbook 1959.

Cheese Dreams

Spread six slices of bread with peanut butter; top each slice of American cheese, then with another slice of bread. Saute in butter until golden brown, cut in triangles and serve immediately. Approximate yield: 6 sandwiches.

This is from America's Cook Book 1938.

Milk Toast

Sprinkle hot buttered toast lightly with salt and serve with scalded milk, allowing 1/2 cup for each slice; pour hot milk over toast in cereal bowl or soup plate, or serve milk in hot pitcher.

This is from America's Cook Book 1938.

Chicken-Nut Soup

Chicken-Nut Soup

1 quart chicken stock
1 cup chopped celery
1 egg, slightly beaten
1 tablespoon flour
1 cup milk
1/3 cup ground almonds or peanuts
1/2 cup heavy cream, whipped
paprika
parsley
salt and pepper

Bring stock and celery to a boil and cook, 20 minutes. Mix together egg, flour and milk; gradually add to hot stock and cook together 5 minutes, stirring constantly; season to taste with salt and pepper. Sprinkle nuts over each portion, top with whipped cream and sprinkle with paprika and parsley. makes about six portions.

This is from America's Cook Book. 1938.

Green Corn Oysters

Green Corn Oysters

One pint of grated green corn, one cup of flour, one dessert spoonful of salt, one teaspoonful of pepper and a egg.


Mix together and drop into into hot lard to fry. This is a breakfast dish.



This recipe is from 1877-1887. Lacadio Hearn's Creole Cookbook.

From reading the book I would take green corn to mean green as in fresh from the stock of the plant and not a color. So use the very freshest corn you can find. I would make the "oysters" about the size of a tablespoon.

Beef Tea

Beef Tea
(makes two cups)

1. One pound top round steak
2. 2 cups of cold water
3. Salt to taste

Cut the meat into small 1/2 inch cubes and let stand in the cold water for two hours.
Bring to a boil and then turn the heat down to a low simmer for two hours.
Season now with the salt.
Serve in a cup with bits of meat.

This is from an awesome book. The Margaret Rudkin Pepperidge Farm Cookbook 1965 edition.

I think a little bit of fresh cilantro in the cup would be a great addition.

To Start.

Hi,

I love to cook and I love really old recipes. Lately I started looking for recipes that you never see anymore or just ones that blow your mind. I dislike recipes that take a ton of steps and ingredients.

I also hope to post my favorites and useful and hard to find information.

So lets get started!

Hurgoll