1930's Recipes

[Dee]

BANANA BREAD

1/2 cup shortening

1 cup sugar

2 eggs

1 cup mashed ripe bananas

1 teaspoon lemon juice

2 cups sifted flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup nut meats, chopped (my favorite is raw sunflower seeds)

Cream shortening and sugar together. Beat eggs until light and add. Press bananas through sieve and add lemon juice. Blend with creamed mixture. Sift flour, baking powder and salt together and mix quickly into banana mixture. Add nuts. Bake in greased loaf pan in moderate oven (375° F.) about 1 1/4 hours. Makes 1 (1 pound) loaf.

ROAST BEEF WITH YORKSHIRE PUDDING

Wipe roast with a damp cloth but do not wash.

Rub with salt in proportion of 1 teaspoon per pound of meat. Rub with pepper, onion or garlic.

Place meat, fat side up, on rack of pan. If meat has little or no fat, place strips of bacon, salt pork or suet over it. This will baste the roast and no other basting is needed. Do not add water and do not cover pan. If meat thermometer is to be used, insert into center of thickest part of cut, being sure bulb of thermometer does not touch bone or fat. Roast at 300° F. oven until desired temperature or degree of doneness is achieved.

If a roast is not cut immediately upon removal from oven, it will continue to cook and the temperature at the center will continue to rise. This may continue 30 - 45 minutes.

Allow 1/2 pound per person.

YORKSHIRE PUDDING

1 cup sifted flour

1/2 teaspoon salt

1 cup milk

2 eggs

Drippings from roast beef

 

Mix flour and salt. Combine milk and eggs, add to flour and beat well with rotary egg beater until smooth. Pour hot drippings into hot shallow pan to depth of 1 inch. Pour in mixture quickly and bake in hot oven (400° F.) 1/2 hour. The pudding may then be placed under the rack holding the roast beef and left for 15 minutes to catch the juices from the roast. If a rack is not used, cut pudding into squares and arrange in pan around roast. Serve with meat.

BEATEN BISCUITS

3 cups sifted flour

1/2 cup milk

1/3 cup lard

1/2 teaspoon salt

3/4 teaspoon sugar

 

Sift sugar and salt into the flour, blend in the lard and make a very stiff dough, using more or less of the milk as needed, as the dough must be stiff. Place on a floured board and roll until it blisters and is smooth. Roll to 1/2 inch in thickness, cut with biscuit cutter, stick with a fork and bake in a moderate oven (350° F.) for half an hour.

 

SMITHFIELD HAM

Soak ten- to twelve-pound ham for twelve hours, then boil, cooking very slowly for four to five hours, until tender. Cool in its own essence. When cold, remove the skin and make criss-cross gashes in the top of the ham with a sharp knife. Sprinkle on top of ham two tablespoons of cracker dust, two tablespoons of brown sugar, and sprinkle lightly with pepper. Stick the ham with whole cloves. A wine glass of sherry sprinkled over the top of the ham will greatly improve the flavor. Bake in a hot oven (450° F.) for twenty minutes until brown. Garnish with watercress and parsley.

 

TOM AND JERRY SOUTHERN STYLE

12 eggs

1 pound 4x sugar

Whiskey

Water

Nutmeg

 

Beat 12 eggs very well and slowly add 1 pound of 4X sugar, continuing to beat. For each serving, pour one large jigger of whiskey into a cup. Fill each cup 2/3 full of boiling water; put spoonful of egg mixture on top and a dash of nutmeg and serve. WOW-W!

 

HAMBURGER-BACON ROAST

3 pounds ground beef and pork

2 large potatoes, cooked and mashed

1 onion, chopped fine

2 slices bread

Diced chopped parsley salt and pepper

3 hard cooked eggs

1/4 pound sliced bacon

 

Combine the meat, potatoes, bread, onion and seasonings. Divide into 2 parts; place one-half in baking pan, cover with the whole hard cooked eggs and the remaining half of the meat. Cover meat with slices of bacon and bake in a moderately hot oven (400° F.) for 1 1/2 hours

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