Vintage Recipe: Porcupine Meatballs & Green Beans with Cheese

Porcupine Meatballs

- 1 pound ground chuck

- 2 tablespoons finely chopped onion

- 2 tablespoons finely chopped green pepper

- 1 1/2 teaspoons salt

- 1/2 teaspoon pepper

- 1 egg

- 1/2 cup rice, uncooked

- 1 6-oz. can tomato sauce

- 1 1/2 cups water

- 1 tablespoon chili powder

- 1 tablespoon Worcestershire sauce

Combine meat with onion, salt, pepper, egg, and rice. Form into about 16 small balls. Brown in 2 tablespoons fat in a skillet over Medium Low heat. Cool, place on cookie sheet, or in shallow pan. Freeze. When frozen, package in plastic freezer bag or freezer container for storage. 

To Serve: Blend water, tomato sauce, chili powder, and Worcestershire sauce together in electric skillet or saucepan. Add frozen meatballs, cover and simmer 1 hour. Serve over hot noodles. Makes four servings. 

Variation: Meatballs in Sour Cream — Place 1 pint commercial sour cream, 1/4 teaspoon paprika, and 1 teaspoon salt in saucepan; heat to simmering, add frozen meatballs; cover and cook over Low heat 30 minutes. Stir occasionally. 

Green Beans with Cheese

Cook frozen green beans according to directions on package. Two or three minutes before servings, sprinkle 1/4 pound grated cheddar cheese over beans and toss lightly. 

Recipes taken from the 1954 edition of Food Freezing Facts, 

by Edison Electric Institute.

Vintage Recipe: Brownie Peppermint Pie

Brownie Peppermint Pie

Heat oven to 350 degrees (moderate). Prepare 1 package of our Betty Crocker Brownie Mix and pour into a greased 9'' round layer pan. Bake 10 minutes. While pie is baking, melt 2 sq. unsweetened chocolate (2 oz.) and add 1/4 tsp. peppermint extract. Take pie from oven and quickly drizzle chocolate mixture on top. Bake 15 to 20 minutes more. When cool, cut in wedges and top with ice cream. 8 to 10 servings.

Taken from Betty Crocker's Guide to Easy Entertaining: How to Have Guests — and Enjoy Them. Published in 1959.

Vintage Recipe: Lemon Coconut Cake

Lemon Coconut Cake

1/4 cup lemon juice

15-oz. can sweetened condensed milk

2 tsp. grated lemon rind

Betty Crocker Angel Food Cake (baked as directed on package)

1/2 cup finely chopped coconut, toasted

Add lemon juice slowly to condensed milk. Stir until thickened. Add grated lemon rind. Chill 30 minutes. Cut angel food cake in 3 layers. Spread about 1/3 cup of lemon mixture between each layer. Spread remaining mixture on top and sides. Sprinkle top with coconut.

Taken from Betty Crocker's Guide to Easy Entertaining: How to Have Guests — and Enjoy Them. Published in 1959.

Vintage Recipe: Maggie's Butter-Nut Cake Filling

"Come by for Dessert and Coffee"

Entertaining after dinner is growing fast in popularity. It is an especially pleasant and practical plan for hostesses who hold daytime jobs or have very small children who need to be bathed, fed, and put to sleep in the earlier part of the evening.


It also is the most convenient way to entertain for those living in extremely small quarters, such as a young couple I know.


He is a divinity student. She is working as a secretary until he gets his degree. They have wisely put current comfort second to ambition for their future, and are living in a one-room apartment. It has a tiny range and sink behind a Venetian blind. She is an excellent cook, but obviously cannot ask more than one couple for dinner. There is no place to put used dishes for more.


"But we can take care of ten after dinner — and without the range and sink staring at us," she said. "And we find that many of our friends like the idea of an after-dinner get-together as much as we do. Some with babies like to put them to sleep rather than let a baby-sitter do it, so they much prefer to join us around nine o'clock when everything at home is under control."


This young friend makes a point of choosing a dessert that is dainty in appearance but fairly substantial, such as a warm fruit pie `a la mode, a chiffon cheese cake, or an elaborate layer cake. One with an exceptionally good filling starts with our White Cake Mix and Fluffy White Frosting Mix. She bakes it the night before her party. When the layers are cool she spreads in this filling:

Maggie's Butter-Nut Cake Filling

Mix 1/2 cup sugar, 1 tbsp. flour, 3 tbsp. orange juice, 1/2 cup soft butter, 1/4 cup chopped dates or raisins in saucepan, and cook over low heat, stirring until mixture boils. Boil 1 minute. Pour half into 2 egg yolks, beaten, stirring constantly, then stir into filling remaining in saucepan. Bring to a boil. Add 1/2 cup chopped nuts. Cool before filling cake. Makes 1 1/4 cups.

She spreads the frosting on in big swirls later in the evening, and is all ready to serve it the following night from he small drop-leaf table flanked by coffee cups, sugar, cream, and an electric percolator — with the Venetian blind firmly lowered in front of her cooking facilities.

Taken from Betty Crocker's Guide to Easy Entertaining: How to Have Guests — and Enjoy Them. Published in 1959.

Vintage Recipe: Gingerbread Dessert

Gingerbread Dessert

"Luscious packaged pudding fills and tops in" — Theresa M. Lessmeister, Peru, Illinois

1 package gingerbread mix

1 package butterscotch pudding

2 cups milk

1 large chocolate-nut candy bar

Prepare gingerbread mix according to directions on package. Bake in 2 waxed-paper-lined 8-inch layer cake pans. Make butterscotch pudding with milk, following directions on package. Cool. Put gingerbread layers together and top with pudding. Sprinkle with finely chopped candy bar.

Gingerbread Dessert taken from the May 1945 issue of Better Homes & Gardens magazine.

Vintage Recipe: Toffee Bars

From the Sunbeam Mixmaster recipe book from 1957.

Toffee Bars

(fun to make — more fun to eat)

1/2 cup sifted all-purpose flour

1/4 teasp. salt

1/2 cup uncooked oatmeal

1/2 cup soft butter or margarine

1/4 cup granulated sugar

1/4 brown sugar, packed

1 teasp. vanilla

1 egg, unbeaten

1 cup semi-sweet chocolate chips

1/2 cup chopped nuts

Set oven at 350 degrees F, to preheat. Grease 11 x 7 x 1 1/2 pan. Sift flour and salt. Add oatmeal. Combine butter, sugars, vanilla and egg in large Mixmaster bowl. Cream on No. 7 speed for 2 minutes. Add flour mixture. Beat on No. 3 speed about 1 minute. Bake about 25 minutes. Cool 10 minutes. Melt chocolate over hot water, stirring until smooth. Spread over backed batter. Sprinkle with nuts. Cool in pan. Cut in bars. Makes 2 doz.

My pan was slightly larger so my bars turned out thinner. I also had to adjust the cooking time to 18 minutes. With the heat wave we're having, my chocolate didn't want to set so I have been keeping them in the fridge and they are wonderfully delicious! Melting a little peanut butter with the chocolate would be tasty, too. :)

Vintage Recipe: Applesauce Cake with Caramel Frosting

I made this cake last week and it was fantastic! The frosting is what makes it.

From the Sunbeam Mixmaster recipe book from 1957.

Applesauce Cake

2 cups sifted all-purpose flour

2 tbsp. cocoa

3/4 teasp. salt

1 1/2 teasp. cinnamon

1/4 teasp. cloves

1/2 teasp. nutmeg

1/2 teasp. allspice

1/2 teasp. soda

1 1/2 teasp. double-acting baking powder

1/2 cup soft shortening

1 1/2 cups granulated sugar

2 eggs

1 1/2 cups canned applesauce (I used chunky applesauce)

1 cup raisins, cut up, or I cup snipped dates (I substituted craisins)

3/4 cup chopped walnuts, if desired

Set oven at 350 degrees F, to preheat. Grease, line with waxed paper, or dust with flour, bottom of 13x9x2 pan. Sift together flour, cocoa, salt, cinnamon, cloves, nutmeg, allspice, soda and baking powder. Add fruit and nuts and toss to coat.

In large bowl of Mixmaster, cream shortening and sugar on No. 7 speed for 2 minutes. Then add eggs, one at a time while beating 2 minutes. Add flour mixture alternately with applesauce while beating on No. 2 speed. Scrape bowl at necessary, beat only until blended, about 4 minutes for adding.

Turn into pan. Bake about 50 minutes or until done. (I checked mine every 20 minutes — it took about 40 minutes.) Cool Frost with caramel or coffee frosting.

Easy Caramel Frosting

1/2 cup butter or margarine

1 cup brown sugar, packed

1/4 cup milk

About 2 cups sifter confectioner's sugar

1 teasp. vanilla

Melt butter in saucepan, stir in brown sugar. Cook and stir over low heat 2 minutes. Add milk, continue stirring until boiling. Remove from heat. Cool to lukewarm. Put into small Mixmaster bowl. Add sugar and vanilla while beating on No. 2 speed. Then beat on No. 11 speed until spreading consistency, about 2 minutes. Adjust to spreading consistency with a few drops of hot water or more sugar as needed (mine did not need to be adjusted). Spread on cake at once. Sprinkle with chopped nuts, if desired.

Don't forget to enter my giveaway by June 30th!

More Betty Crocker recipes (1943)

Last-Minute Tomato Soup

(Serves 4)

Stir well 1 cup cooked tomatoes to break up pulp and juice.

Add 3 cups rich milk. Heat stirring frequently.

Add 3/4 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon butter (if desired).

Serve immediately.

Mock Indian Pudding

(Serves 6)

Combine 2 cups milk, 2 small eggs - well beaten, 2 tablespoons molasses.

Add mixture of 3 tablespoons sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger.

Mix in 2 cups Wheaties.

Pour into greased 8-inch baking dish. Bake 1 to 1 1/4 hours in slow moderate over (325 degrees). Serve warn with plain or whipped cream.

Spring Fancy

(Serves 4)

Cook 10 minutes in boiling water: 2 cups slivered carrots, 2 cups slivered pared potatoes.

Drain.

Toss lightly with 4 tablespoons butter, 1/8 teaspoon pepper, 1/2 cup minced parsley.

USE ALL OF THE VEGETABLE

Cauliflower Leaves: Ask for untrimmed cauliflower. Save leaves nearest head. Trim off lower tough parts. Cook in boiling water to cover, 15 minutes. Drain. Season and butter. Or chop and add white sauce.

Outer Leaves of Lettuce: Use for Wilted Lettuce or in cooking peas.

Outer Stalks of Celery: Use for creamed or braised celery.

Celery Leaves: Use in green salads, in bread stuffings, in stews and soups, with roasts, and for garnish.

Carrot Tops: Use for garnish.

A Memory Between Us and Quick Cinnamon Coffee Cake

A Memory Between Us, the second book in Sarah Sundin's Wings of Glory series, released on September 1st. YOU NEED THIS BOOK! I can't put it down, yet I'm trying to savor it. Her writing instantly transports you to 1943 — you can hear the planes flying overhead, feel the dampness of England. Her characters are so alive, it's like they've become friends of mine. And I must say, I'm rather smitten with Major Jack Novak. So if you're in the mood for a really wonderful WWII read, A Memory Between Us is what you're looking for! :)

Here is another recipe from the Betty Crocker Your Share cook book:

Quick Cinnamon Coffee Cake

Sift together 2 cups sifted Gold Medal flour, 1/2 teaspoon salt, 2 tablespoons sugar, 4 teaspoons baking powder.

Stir in 1 egg, well beaten, 1 cup milk.

Add 4 tablespoons shortening, melted.

Spread in greased 8 inch square pan. Sprinkle with 2 tablespoons sugar and 1/2 teaspoon cinnamon (mixed). Bake about 30 minutes in quick moderate oven (375 degrees). Serve warm as bread or dessert.

Monky-Faced Cookies from 1943

So sorry for neglecting my blog! I'll make it up to you in the next several posts — I recently bought the Betty Crocker "Your Share" cook book off of eBay. It is from 1943 and simply marvelous! It's a little paperback book with 52 menus, 226 recipes, and 369 hints. Chock full of rationing information — even tips for party menus and "wedding refreshments at war time". I'll be posting some of the recipes over the next few posts. If you try them, please let me know how they turned out! :)

Monkey-Faced Cookies

Cream 1/2 cup plus 2 tablespoons shortening with 1 cup brown sugar.

Sift together 2 1/2 cups sifted Gold Medal flour, 1 teaspoon soda, 1/2 teaspoon salt, 1/2 teaspoon ginger, and 1/2 teaspoon cinnamon.

Add alternately with 1/2 cup molasses mixed with 1/2 cup rich sour milk. Blend in 1 teaspoon vinegar.

Drop by teaspoon on greased baking sheet. Place 3 raisins or bits of citron on each for eyes and mouth. Bake 10 to 15 minutes in moderate oven (350 degrees). Makes about 3 dozen.

Findings and Musings

Well, this blog is a rather mish-mash of things. I'll get back to posting articles from the 1944 Photoplay magazine in the next post, but I had a few things I just wanted to share with you.

First, I am currently reading "A Distant Melody" by Sarah Sundin. It is one of the BEST WWII fiction books I have ever read and I cannot wait until I finish so I can post a review. That being said, I was reading it yesterday and came to the part in the story when sugar had just come into the grocery store. Allie bought what she could with her ration and used most of it to make

applesauce. Then I became inspired and decided to see if I had any applesauce making skills. It

turned out wonderfully — although I'm sure I would have used a good portion of my sugar

ration in that one batch! I used my Grandma's recipe and thought you might like to add it to you file:

Applesauce

1. Peel, core, remove seeds, and cut apples into quarters.

Place in kettle and add 1 cup water. Cook apples to mush. Stir often — can add water if needed.

2. Now, add sugar and cinnamon to taste.

3. On VERY LOW HEAT, reheat applesauce. Be careful not to scorch.

4. Have jars filled with hot water to keep heated.

5. Put apples in hot jars.

6. To seal — put rubber rings in hot water — will seal tighter.

Now, I didn't put my applesauce in jars as I didn't make a big batch. I used 5 medium apples. Also, after I cooked them "to mush", I used a potato masher to break up the large chunks of apple.

Second, me and my family took a day trip to Hanover, PA, on Wednesday. We stumbled across a little consignment shop called "Chestnut Consignments". Me and my mom LOVE thrifting, so we stopped in. I came out with this adorable clutch purse at the grand total of $3.50!

The strap on the back is what sold me. I remember seeing Ginger Roger's in a movie with a clutch that had a strap, and I had been hunting for one ever since!

Lastly, I've been digging around for WWII inspired goodies on etsy. Check out these fantastic invitations from April Ink! The telegram reply cards are just too cute!

These would definitely be my pick for wedding invitations! Now I just need the groom . . .

Vintage Recipe: Sugar Cookies

Here is the second Christmas cookie recipe from the December 1949 issue of Women's Day.

Sugar Cookies

Costs 34 cents

Yields 2 1/2 dozen

1/2 cup vegetable shortening

1 cup sugar

1 teaspoon vanilla

2 eggs, grade B

2 1/2 cups sifted flour

1/2 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon nutmeg

Confectioners’ sugar icing

silver shot

citron

Cream shortening; add sugar, flavoring, and eggs one at a time; beat until light. Add sifted dry ingredients; mix well. Chill for 2 hours. roll thin and cut with floured Christmas tree cutter or other fancy cutter. Bake on greased cookie sheets in hot oven, 400 degrees F., about 10 minutes. Cool on racks; decorate with icing, silver shot and bits of citron or other candied fruit.

Vintage Christmas Recipe: Crisp Ginger Cookies

As promised, here is a cookie recipe from the December 1949 issue of Woman's Day magazine.

If I had a scanner I would post the whole magazine! Sadly, I do not. So here is recipe 1 of 52 vintage cookie recipes from the article "The Cookie Jar" by Glenna McGinnis.

Crisp Ginger Cookies

(Costs 30 cents)

Yields 2 1/2 dozen

1 cup molasses

1/2 cup vegetable shortening

3 cups sifted flour

2 to 3 teaspoons ginger

1/2 teaspoon [baking] soda

1 teaspoon cinnamon

1/2 teaspoon salt

Confectioners' sugar icing

Cinnamon drops

Heat molasses and pour over shortening; add sifted dry ingredients; mix well. Chill overnight. Roll very thin on floured board; cut with Santa cookie cutter or other fancy cutter. Put on greased baking sheets and bake in moderate oven, 350 degrees F., for 8 to 10 minutes. Cool on racks. When cold, outline cookies with icing; 1 cup sifted confectioners' sugar, mixed with 2 tablespoons water. Put in small pastry bag or a frosting gun. Decorate with cinnamon drops.

Website Wednesday: Recipe Curio

A while ago I stumbled across recipecurio.com, so I thought I would share it with you.

This is a fantastic website for digging up vintage recipes. They have everything! I'm particularly fond of the hand written recipes and the vintage recipe booklets. Be sure to check out the WWII & Rations section — it's very interesting to find cake recipes without butter or sugar as an ingredient.

Sometimes I wonder if we could survive if we had to go back to rationing. "Make do or do without": I've tried to put that WWII saying into practice before, but I'll admit I soon failed and blew my budget. Lol. I've even contemplated starting a Victory Garden, but whenever my Dad plants tomatoes they never make it .  . . . must be the soil. 

I find it so amazing when you look at magazines or little sewing booklets from the 40's. It's very impressive that the average house wife could make a dress out of old curtains, and then recycle the dress into an apron or place mats! Amazing.

Anyways, stop by the Recipe Curio this week. You just might find the recipe for something your Grandma used to make for you. If you do try a recipe, please leave me a comment and tell me how it turned out. I wish you the best of luck in your vintage recipe endeavors! ;)

V for Victory!

Miss 1941