New Vintage Recipes Coming Soon

I just acquire a new batch of vintage cookbooks, the little giveaway type that came with different household appliances and food products.

I will begin posting those soon. Now that my antique shop is closed I have more time on my hands to do the fun things.

Lot of Vintage Cookbooks Recently Acquired

I just purchased a box full of vintage cookbooks and assorted recipe books from a variety of manufacturers.

I will get more recipes posted soon and be sure to visit my Antique Information Center - the link is on the side of this page, to view more vintage and favorite recipes.

Flavorings For Recipes

Many recipes still call for flavorings such as almond, cherry, vanilla (a standard) and you can still find them.

I wandered in to the most wonderful local store Penzey Spices and they had a large number of flavors. I believe they are a nationwide store or you can order through their catalog.

Watkins is still in business and they too sell many flavors.

1930s Cookbooks

All of my holiday cooking was done using recipes from a 1930s Swans Down Flour cookbook. I made the tastiest gingerbread I have ever eaten.

I will be posting the recipes once I feel better.

French Kisses

I recently purchased some antique photographs in a portfolio. Inside of the portfolio were several items of ephemera from the 1890s including an Alumni Association Meeting for a high school in rural Ohio.

They outlined the guest speakers for the event and attached with a ribbon was the menu for the meeting. One of the menu items was "French Kisses." This piqued my curiosity just a tad. I want to know what food concoction in the 1890s was referred to as "French Kiss."

The only thing I have found that even comes close is a fig stuffed with pate de foie gras. This could be it but I am not really convinced that rural Ohio was eating much pate in the 1800s.

Oh, how I love a good mystery.

Raspberry Topping

From Kitchen-Klatter Magazine 1968

Use this to spread on top of the Snowflake Pie

Thaw and crush a 10 ounce package of frozen red raspberries.

Combine with 1 1/2 tsp cornstarch to which you have blended 1 Tbls. of sugar.

Boil until clear and thick.

Serve over wedges of pie and enjoy.

Snow Flake Pie

From Kitchen-Klatter Magazine 1968

See the note with the Country Cream Cherry Pie for information on Kitchen-Klatter

• 3/4 cups sugar
• 1/2 tsp. salt
• 1 Tbls. unflavored gelatin
• 1 1/4 cups milk
• 1 tsp vanilla extract
• 1/2 tsp coconut flavoring
• 1 can (3 1/2 oz) coconut
• 2 cups whipping cream
• 1 baked pastry shell

Thoroughly mix together the sugar, gelatin and salt. Add the milk. Stir over medium heat until the gelatin and sugar are dissolved. Chill until partially set.

Add the flavorings and fold in the coconut and whipped cream.

Pile into a baked pie shell. Use a fruit topping, such as the Raspberry Topping (see next post), to spread on the top before serving.

Country Cream Cherry Pie

From Kitchen Klatter Magazine, February 1968

Kitchen-Klatter of Shenandoah, Iowa was a manufacturer of spices, flavorings, cleaning products and other household items. Kitchen-Klatter was founded in 1926 by Leanna Driftmier as a homemaker program, on radio station KFNF in Shenandoah, Iowa. KFNF was owned by her brother, Henry Field, an early developer of hybrid seed and founder of the Henry Field Seed Company in Shenandoah. In this half-hour program Driftmier talked about her family, the weather, gardening, her personal views and current news. She shared recipes, those sent in from readers and her own favorites, including "Leanna's Plain Good Meat Loaf," "My Large Angel Food Cake" and "Wash Day Hash."Beamed to six midwestern states, "Kitchen-Klatter" became the longest-running homemaker program in the history of radio. Driftmier celebrated the fiftieth anniversary of the "Kitchen-Klatter" broadcasts in 1976. I believe that the magazine was in print through 1986, with a circulation of 90,000 and the radio program aired through 1985. By this time the roles of women in the home had changed. More were working outside the home and domestic matters did not have the importance that they once did.

This recipe calls for Kitchen-Klatter Cherry Flavoring. If you cannot find cherry flavoring, I would simply omit it from the recipe.

• 1 #2 can cherry pie filling
• 1/2 cup ground almonds
• 1/2 cup sour cream
• 1 egg beaten
• 1/4 tsp. almond flavoring
• 1/2 tsp. cherry flavoring * if you cannot find cherry flavoring I would omit it
• 1/8 tsp. cinnamon
• 1 - 8 inch unbaked pastry shell
• 1/2 cup sour cream (for topping)
• 1 Tbls. sugar

Combine the pie filling, almonds, 1/2 cup of sour cream, egg, flavorings and cinnamon. Pour into the unbaked pie shell and bake for 45 minutes at 375 degrees. Cool.

Blend the 1 Tbls. sugar into the remaining sour cream to decorate the edges of the baked pie.

Do not decorate until the pie has cooled.

Charlotte Russe (Vintage French Dessert Recipe with Ladyfingers)

This vintage dessert is from a circa 1930's Home Economics Text Book.

Charlotte Russe was invented by the French chef Marie Antoine (1784-1833), who named it in honor of his Russian employer Czar Alexander I. It is a cold dessert of Bavarian cream set in a mold lined with ladyfingers.

• 3/4 tbsp. granulated gelatin
• 2 tbsp. cold water
• 1/4 cup hot milk
• 3 tbsp. powdered sugar
• 1/8 tsp. salt
• 1 tsp. vanilla
• 1 1/2 cup heavy cream
• Ladyfingers or spongecake

Soak the gelatin in the cold water until it is soft and then dissolve it in the hot milk. Whip the cream.

Add the sugar, salt and vanilla to the dissolved gelatin.

Set the bowl containing the mixture in ice water, stirring the mixture until it begins to thicken. While it is still soft fold in the whipped cream, adding about one-third at a time.

Pour the mixture into a mold lined with ladyfingers or bars of spongecake.

Chill thoroughly.

Sour Cream Cake

This recipe for Sour Cream Cake is from a circa 1930's Home Economics Text Book.

• 2 cups pastry flour
• 2 tsp. baking powder
• 1/3 tsp. baking soda
• 1/4 tsp salt
• 2 eggs
• 1 cup fine granulated sugar
• 1 cup sour cream
• 1 tsp. vanilla or
• 1 tsp. cinnamon and 1/8 tsp. clove
• 2 tbls. medlted fat (or butter)

Mix and sift together the flour, baking powder, baking soda and salt. Beat the eggs in the bowl in which the cake will be mixed. Add the sugar, cream with the melted fat. and add flavoring or spices. Add the flour mixture. Mix well. Bake at 350 degrees for about 30 minutes and check every 5 minutes for doneness.