Dutch Apple Cake

So after picking so much fruit yesterday, this week, I will be concentrating on all things apples..  and as its a versatile fruit I hope you wont get tired of them

This Dutch Apple Cake found in Meta Givens 1942 cookbook is just a lovely place to start. It is more like a muffin or coffee cake than sponge cake. You can eat it for breakfast, or as a dessert.. and it also makes a good morning or afternoon snack with a nice cup of tea. 

 

3 tart apples
2 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar, divided
1/4 c. shortening, melted and cooled
1 egg, lightly beaten
1 c. milk
1 tsp. cinnamon
1 Tbsp butter, softened

• Preheat oven to 425 degrees. 
• Slice apples  
• Sift the flour and measure and resift twice with baking powder and salt. 
• Stir in 2/3th of the sugar. (Reserve the other 1/3 and mix with the cinnamon). 
• In a separate bowl, mix the egg, shortening and milk. 
• Stir the liquids into the flour mixture just until combined. 
• Pour into a 7″ by 11″ baking pan. 
• Arrange apples on top and press into dough. 
• Sprinkle with cinnamon sugar mixture and dot with butter. 
• Bake for 25 minutes..or until an inserted wooden skewer comes out clean

The Modern Family Cook Book
by Meta Given ~ 1942

Apple Picking..

 Hello Lovelies, and Happy Saturday

We were up really early today. Mr Darling and I went to help a friend of ours harvest his small apple orchard... and he is kindly gave us apples in return. What a blessing it is... and such a busy time for me in the kitchen next week.

So what would be your outfit of choice?

I'm a bit of a dungaree girl when it comes to farm work

As I get dressed I love to listen to music...and this seemed rather apt for today

Bing Crosby & Connie Boswell ~ 'An Apple for the Teacher'

It was a tiring day at the orchard...we picked so many apples

and Im not getting any younger

but it was wonderful spending time with friends.

We were rewarded by a delicious meal of fried chicken, mashed potatoes and green beans

Miss Amy can certainly cook... and her generosity didnt stop there.

as we left she gave us some more chicken for another meal

and..when we walked into her kitchen.. 

she had bagged up over 80lbs of apples for us

What an absolute blessing!!

Now we are home and I ache so much, 

I have discovered muscles I didn’t know I had. 

so its time for a long soak in a wonderful bubble bath with my favourite Camay soap..

Photo~ Greer Garson,1948

Goodnight my Darlings x

Codfish Casserole

Happy Friday Lovelies

Photo: 1943

I was a bit late going shopping today as I met an old friend in town for brunch.

It was lovely having a catchup and we talked for ages

Photo: 1945

We then went shopping together and before parting ways, made plans to do this again very soon

Birds Eye Frozen Fish Ad
1946

One of the items I bought, was some lovely fresh fish from the fishmonger. it was on offer and at that price I just couldnt pass it by. I much prefer fresh to frozen. I made a lovely fish pie for dinner and it went down a treat..

Codfish Casserole

This very easy fish pie recipe comes from The Modern Family Cookbook by Meta Givens, 1942. 

As a fish lover I found this absolutely delicious although I shouldnt call it Codfish Casserole.. but Haddock Casserole as thats what I had on hand. Also I used frozen peas.. instead of tinned

I will definitely be making this again

1½ lb. salt codfish
3 tablespoons butter
3 tablespoons flour
1 No. 1 tin peas
Milk
1 cup grated cheese
Salt and pepper to suit taste
1/3 cup fine dry bread crumbs
2 tablespoons melted butter

• Freshen codfish
• Drain and flake the fish.
• Melt butter, blend in flour
• Add liquid drained from peas, to which enough milk has been added to make 2 cups.
• Stir constantly over direct heat until thickened; then add grated cheese.
• Add seasonings. (Salt may not be needed if fish retains enough salt.)'
  

• Fold in drained peas and flaked codfish and turn into a buttered casserole.
• Mix crumbs with melted butter and sprinkle over top.
• Bake in a moderately slow oven (325° F.) for 45-50 minutes.

The Modern Family Cookbook
By Meta Givens ~ 1942

Sausage Macaroni Casserole

This quick and easy recipe comes from a 1947 edition of Woman's Home Companion magazine. A creamy, comforting macaroni casserole thats on the table in under an hour

I did make a change to the instructions. I actually made a white sauce first, using a little butter. with the flour, milk and seasoning. I then added the veg and sausage meat to the sauce

As with most casseroles, this one can be adapted. You could swap the sausage for lean ground beef, chicken, or turkey and change the peppers for broccoli, corn or frozen mixed veg (just as I did)

 And it was really delicious... with clean plates all round

1package (8-ounce)Elbow Macaroni

½ pound sausage meat

1 onion, sliced

½ green pepper, sliced

2 tablespoons flour

½ teaspoon salt

1½ cups milk

½ pound American cheese (2 cups grated)

• Cook macaroni according to package directions; drain. 
• Fry sausage, onion and green pepper until lightly brown. 
• Stir in flour and salt. 
• Add milk; cook over low heat until thickened, stirring constantly. 
• Place alternate layers of macaroni and cheese in greased 1½-quart casserole. 
• For sauce over all. 
• Top with cheese. 
• Bake in hot oven 400°F for 25 minutes. 
• Garnish with sautéd apple rings. 

Preserved Pears In Syrup

I love the idea of home-preserved fruit sitting on my shelf. There's nothing more rewarding than opening a bowl of fresh fruit on a cold winters evening. Canned pears are one of my favourites.

This recipe comes form my very old and tatty Kerr Home Preserving Book from 1935. It gives you the choice of syrups to use.. and two methods of preserving.  

I prefer the Hot Pack method.. and because these pears were quite sweet.. I used the lighter No.1 syrup

A very easy method.. perfect for beginners

• Pare, core, and place pears in slightly salted water 
• Make syrup. I like the No.1 for these pears

• Drain pears and precook in No. 2 or No. 3 syrup for 3-5 minutes 
• Pack into sterilized jars 
• Fill with syrup to within 1½ inches from the top. 
• Process in a water bath for 25 minutes

Kerr Home Canning Book 1935

Chicken a la King in Rice Ring

Chicken a la King 1940s style with this delightful recipe from  Better Homes and Gardens Magazine, June 1948. As the original description says...

The hot, creamy mixture in the center is tender chicken and sliced mushrooms in a rich sauce made with the chicken stock. Turn fluffy rice onto warm serving plate. Make a "dish" in the center for the a la king

Easy to make and very tasty. I made no changes to the recipe.. and will be making it again

½ pound sliced mushrooms 

1½ cups top milk or light cream 

¼ cup butter or fortified margarine 

5 tablespoons enriched flour 

1 cup chicken stock 

1 teaspoon salt 

½ teaspoon pepper 

2 cups diced, cooked chicken 

3 cups hot, cooked rice 

• Brown mushrooms in butter. 
• Add flour and blend; gradually add chicken stock and milk. 
• Cook over low heat until smooth and thick, stirring constantly. 
• Add seasonings and chicken. 
• Heat through and serve in fluffy rice ring. 

Better Homes and Gardens Magazine
June 1948

Apple and Banana Crisp

This was a delicious dessert from Woman's Day Magazine, March 1940. I had never thought of putting apples and bananas together but they complimented each other really well. 

We thoroughly enjoyed it...especially with a scoop of vanilla ice cream

4 cooking apples, cored
Juice of 1 lemon
3 bananas
1/4 cup water
1/2 teaspoon cinnamon or nutmeg
Brown sugar topping

• Peel and slice apples and bananas into greased baking dish. 
• Add water and lemon juice, sprinkle with spice. 
• Spread topping over fruit 
• Bake in moderate oven, 350° F., 30 to 40 minutes or until apples are tender. 
• Serve warm. 
• 4 to 5 servings.
  

Brown Sugar Topping

1/2 cup sifted flour

Few grains salt

3/4 cup brown sugar

1/4 cup butter

• Mix flour, brown sugar and salt. 
• Work in butter with a pastry blender, or tips of fingers; do not cream.

Woman's Day Magazine 
March 1940

British Mixed Spice

Summer is flying by and next week we move into September and then Autumn with its rich colours, smells and flavours. I've been thinking ahead, and making a list of dishes I plan to make and checking the pantry to make sure I have everything I need 

One item I use a lot of is Mixed Spice and its very difficult to find in American grocery stores. Not to be confused with Allspice, its a bit like American Pumpkin Spice. This British spice blend has been used in baking for centuries, especially at Christmas. And being a Brit now living in the US, my recipe box is full of recipes using this mix including my Christmas Pudding

So, I make my own blend, with other readily available spices. With both sweet and savory uses, this is a deliciously versatile spice blend, that deserves a place in your cupboard

2 tablespoon quality ground cinnamon
4 teaspoons ground allspice
4 teaspoons ground nutmeg
2 teaspoon ground cloves
2 teaspoon ground ginger
2 teaspoons ground coriander
1 1/2 teaspoon ground mace

• Combine all spices in an airtight glass jar
• Keep store in a dark cool place for up to several months.
• Makes about 1/2 cup of Mixed Spice.

Spanish Shrimp

A  quick and easy dish from "Your Gas Range Cook Book" 1940. The amount of chili in the recipe gave it a slight warmth but not overwhelming. A very flavourful and tasty dinner

3 cups hot boiled rice

2 tablespoons fat

2 onions  sliced

4 stalks celery, chopped

1 teaspoon salt

1 tablespoon flour

2 cups tomatoes

2 cups canned or cooked peas

1 tablespoon vinegar

1 teaspoon sugar

1½ cups cooked shrimp

2 tablespoons chili powder

1 cup water

• One cup raw rice cooked in 3 cups boiling water yields 3 cups cooked rice
• Cook the onions and celery in the fat until brown, 
• Add flour, seasonings. and slowly add the water. 
• Cook 15 minutes. 
• Add tomatoes, peas, vinegar, sugar and shrimps 
• Continue cooking 10 minutes more or until shrimps are throughly heated 
• Mold rice either in cones or ring, and surround with Spanish shrimp. 
• Serve from large chop plate.
• Amount-6 servings.

Your Gas Range Cook Book 1940

Wartime Cauliflower Cheese with Bacon

This  Cauliflower Cheese is based on a war time recipe by Marguerite Patten. I make it quite often served with potatoes and vegetables, or as a side dish to meat, We have even been known to have leftovers for breakfast with bacon or sausage. You can leave out the bacon, but it does help the flavour

1 fresh cauliflower

2 tablespoons cornstarch
1/2 pint milk
1 onion or 1 leek
2-4 oz of bacon
2 oz cheese
salt and pepper to taste
horseradish or mustard to taste
knob of butter

• Steam or boil the cauliflower and then drain well
• While it’s cooking make the sauce. 
• Mix the cornstarch into a thick paste with a little of the milk
• Add the rest of the milk and add a knob of butter.
• Place on heat and slowly bring to a simmer stirring all the time
• Lower heat and add in salt & pepper, a little horseradish or dried mustard
• Fry onions or leeks and chopped bacon in a separate pan
• When browned add to white sauce and mix in well
• Place cauliflower in an overproof dish
• Pre-heat grill/broiler to quite high
• Pour THICK sauce over the top
• Grate the 2 oz of STRONG cheddar over the top, sprinkle with salt and pepper
• Place under grill until topping is nice and browned

Quick Chop Suey

This recipe from "Better Homes and Gardens" Magazine, August 1942, was an odd-ish one to begin with.. Even though I copied the recipe to the letter, (except for a few sliced mushrooms and leftover carrots)it didnt quite look as I expected. The meat mixture looked thick and more like the filling of a Shepherds Pie.. though the taste was completely different. Maybe it was the soy sauce and dark molasses. The recipe said to serve with rice or noodles.. but plonked on top it didnt quite look right so I decided to mix it all together

And what a tasty meal it turned out to be. And seeing as the recipe says 'serves 6'.. the pound of ground beef used, stretches to feed a few people I think you can add any chop suey veggies you like (shredded cabbage, corn, bell peppers, etc) and it wont change the flavour, After all... Chop Suey does mean "odds and ends"

1 pound ground beef

2 tablespoons fat

1 3/4 cups boiling water

3 bouillon cubes

2 tablespoons soy sauce.
2 tablespoons dark molasses
1/2 cup cold water
2 tablespoons cornstarch
1 cup sliced onion .
2 cups celery, cut in strips

• Brown meat in fat.
• Add boiling water, bouillon cubes, soy sauce, and molasses.
• Add cold water gradually to cornstarch; stir until smooth
• Add to meat mixture and cook until thickened, stirring constantly.
• Add vegetables.
• Cover.
• Cook slowly 20 minutes.
• Serve with hot rice or Chinese noodles.
• Serves 6.

Better Homes and Gardens Magazine
August 1942