Old-Fashioned Date and Nut Bread

Date and Nut Bread

Summer is coming to an end, and students are back in school. I did a post several weeks ago for the back-to-school season on suggestions in a hundred-year-old year old cookbook for packed lunches. Date and nut sandwiches were one suggestion. A reader commented, “Date/nut bread with creamy cream cheese… um.”

I’d never had Date and Nut Bread, so the next thing I knew, I was searching through my hundred-year-old cookbooks to see if I could find any recipes for Date and Nut Bread. Happily, I found a recipe, and made it yesterday.

The Date and Nut Bread was moist, and chock full of dates and pecans. Now that I’ve eaten Date and Nut Bread, I can state with confidence that I agree with the reader, “Date/nut bread with creamy cream cheese… um.” It would be lovely in a packed lunch.

Date and Nut Bread

Here’s the original recipe:

I interpreted “hot wheat breakfast cereal” as cream of wheat. I was surprised that it was listed as an ingredient in the recipe, but it worked fine.

When, I made the recipe, I substituted a packet of dry yeast for the yeast cake.

Here’s the recipe updated for modern cooks:

Date and Nut Bread

Servings: 2 loaves
Time: approximately 4 hours
Difficulty: moderate
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2 cups of hot cream of wheat cereal (prepare the cereal following package direction)

1/2 cup brown sugar

1 teaspoon salt

1 1/2 cups dates, chopped

1 1/2 cups pecans, chopped

2 tablespoons butter

1 packet active dry yeast

1/2 cup lukewarm milk (105 – 115° F.)

approximately 5 cups bread flour

In a large bowl mix together the hot cream of wheat cereal, brown sugar, salt, dates, and pecans. Allow to partially cool for a few minutes.

In a small bowl, dissolve the yeast in the lukewarm milk. When the cereal mixture is lukewarm (105-115° F.), add the dissolved yeast and stir to combine. Add half of the flour and stir to combine, then gradually add the remaining flour until the dough reaches a consistency where it can be handled. Turn onto a floured surface and knead until the dough is smooth and elastic (about 10 minutes). Put in a large greased bowl, cover and place in a warm spot that is free from drafts until doubled in size (about 1 1/2 hours).

Punch dough down, then divide dough into two equal parts and shape into loaves. Place in two greased loaf pans, and cover. Let rise until doubled in size (about 1 hour).

Bake loaves in 375° F. oven for 35 -45 minutes or until lightly browned.

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Hundred-Year-Old Suggestions for a Friendly Dining Room

Caption about dining rooms

A 1924 issue of Good Housekeeping had the following suggestions for ensuring that a dining room is friendly and welcoming:

The dining room of all rooms in the house, should have a sprit of friendliness. It may be dignified or it may be gay, but it should be a room which is conducive to the brighter, more sparkling side of life. Here the family meets three times a day. A sunny room in the morning will do much to make breakfast a pleasanter meal. A room prettily lighted at night, with a colorful background, may make dinner a happy as well as a necessary function. Just as a living room should be a place of comfort – somewhere to write, somewhere to read – so the dining room should be a place of cheer. The happiest families are those who taboo all the serious, annoying topics and reserve meal times for the lighter, gayer sort of conversation.

By reason of its definitely prescribed use, the dining room and the arrangement of the furniture can be varied but little, but this does not limit the choice of interesting background, in floor covering or wall color. The dining room is in many homes, the “step-child” room of the house, where color and design have been forgotten in an altogether utilitarian arrangement, whereas in the rooms we show, everything has been chosen to give color, ease, and charm.

Source: Good Housekeeping (December, 1924)

Old-Fashioned Leeks (and Potatoes) au Gratin

Leeks au Gratin

It’s so much fun to go to the farmers’ market. The variety of produce available is at its peak, and it’s wonderful to support local farmers who sell incredibly fresh vegetables and fruits. When I go to the farmer’s market I always quickly walk through the entire area to see what looks particularly enticing, and then go around a second time to make my purchases. This past week several sellers had lovely leeks, so I decided that it was time to dig out my hundred-year-old cookbooks and find a leek recipe.

I found a lovely recipe for Leeks au Gratin. The title of the old recipe wasn’t totally accurate because it also called for potatoes. Regardless of whether this recipe is called Leeks au Gratin or Leeks and Potatoes au Gratin, it’s a winner. Sliced leeks and potatoes are smothered in a white sauce, and then topped with cheese and bread crumbs. The delicate, slightly sweet, mild onion-flavored leeks well paired with the earthy potatoes to create a rustic side dish.

Here’s the original recipe:

Twelve leeks and six potatoes seemed like a lot, so I halved the recipe when I made it. The halved recipes fit into a 1-quart baking dish.

I put a little salt and pepper in the white sauce rather than sprinkling it on top of the cheese and bread crumb topping.

The recipe calls for a relatively small amount of white sauce compared to many recipes for “creamed” or “au gratin” vegetables, but it worked fine, and I was pleased with how the recipe turned out.

I layered the leek and potato slices in the baking dish, and put half of the white sauce of top of them after doing the first layers.

Here’s the recipe updated for modern cooks:

Leeks (and Potatoes) au Gratin

Servings: 3 - 4
Time: 45 minutes
Difficulty: moderate
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6 leeks

3 medium potatoes

1/2 teaspoon salt + 1/2 teaspoon salt + 1/4 teaspoon salt

1 tablespoon butter

1 tablespoon flour

1/8 teaspoon pepper

1/2 cup milk

1/4 cup grated cheese (I used cheddar.)

1/3 cup fine bread crumbs (I grated a slice of bread to get the bread crumbs.)

Preheat oven to 350° F. Clean and trim the leeks. Slice the white and light green parts of the leeks into 1/2-inch pieces. Place in a saucepan and cover with water; add 1/2 teaspoon salt. Using high heat bring to a boil, then reduce heat and cook until the leeks are tender (about 10 minutes). Remove from heat and drain.

Peel and then slice the potatoes into 1/4-inch slices. (If the slices are large, cut each slice in half.) Place in another saucepan, and cover with water; add 1/2 teaspoon salt. Using high heat bring to a boil, then reduce heat and cook until the sliced potatoes are tender (about 10 minutes). Remove from heat and drain.

In the meantime, in another pan, using medium heat, melt butter, then stir in the flour, 1/4 teaspoon salt, and pepper. Gradually, add the milk while stirring constantly. Continue stirring until the white sauce begins to thicken.

Put 1/2 of the cooked potatoes in a baking dish. (I used a 1-quart baking dish.). Add 1/2 of the cooked leeks. Spread 1/2 of the white sauce over the vegetables in the dish. Add the remainder of the potatoes, and then the remainder of the leeks. Spread the rest of the white sauce over the vegetables in the dish. Sprinkle the grated cheese, and then the bread crumbs, on top. Bake for 15 minutes or until hot and the bread crumbs are lightly browned.

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Hundred-Year-Old Packed Lunch Suggestions

Drawing to two children at school desks — Source: Ladies Home Journal (September, 1924)

As students return to school, it’s time to think about how to make packed lunches that are fun and healthy. Families have been packing school lunches for a long time. Here are some menus for cold packed lunches in a hundred-year-old cookbook:

cold packed lunch menus — Source: The New Butterick Cook Book (1924)

A hundred years ago many children went to one-room school houses, and had to always take their lunch to school. These schools were typically for students in grades 1- 8. Children in larger towns attended larger elementary schools and may have had the option of getting a hot lunch. Those students who continued their education by attending a high school may have been able to get a school lunch made by students in home economics classes. Back then it was considered good training for students to plan, prepare, and serve school lunches.

Old-Fashioned Broiled Tomatoes

broiled tomatoes on plate

I recently came across a hundred-year-old recipe for Broiled Tomatoes, and decided to give it a try. But I then wondered . . . What type of tomatoes should I use in the recipe? Should I use purple, chocolate, yellow, or orange heirloom tomatoes? . . . or should I use red tomatoes. . . . beefsteak? . . . plum?

What did tomatoes look like a hundred years ago? When I search on “tomato” and “history” I get articles about wild tomatoes that were small and yellow or orange. The Aztecs and Mayans raised tomatoes, and tomato seeds went from Latin America to Europe in the 1500s. They became very popular, though some people thought that they weren’t safe to eat. The number of tomato varieties increased and they were bred for various characteristics. Tomatoes were then brought back to North American during the colonial era. But, I’m not finding information about what tomatoes were like in 1924. I think that they generally were red, so I decided to use red, medium-sized tomatoes.

The Broiled Tomatoes were easy to make and tasty. They are topped with just salt, pepper, and a little butter, which allows the naturally balanced flavors to shine.

Here’s the original recipe:

Here’s the recipe updated for modern cooks:

Broiled Tomatoes

Servings: 2-3
Time: 5 minutes
Difficulty: easy
Print

2 medium tomatoes

salt and pepper

2 teaspoons butter

Cut tomatoes into slices 1/2 inch thick. Put on a foil-lined baking sheet. Sprinkle with salt and pepper. Top with small dabs of butter. Place under the broiler and broil until hot (about 3-4 minutes).

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Pork Facts in 1924 Cookbook

Chart showing where different pork cuts and pieces are located in a pig's body — Source: Modern Priscilla Cook Book (1924)

There’s an old saying that when a hog is butchered you can “eat everything but the squeal.” An image in a hundred-year-old cookbook suggests that this is an accurate statement. According to the cookbook, even the tail can be eaten. It says that the tail is an economical cut that can be boiled or sautéed. . . . Who knew?

Here’s some more pork facts that were in the old cookbook:

Facts to Remember about Pork

When pork is in proper condition the skin and fat are white and clear, except the kidney or leaf lard which is slightly pinkish in hue. The flesh is composed of fine-grained tissues and is pink in color.

The thicker the skin of pork the older the animal from which it was cut.

Pork contains a larger proportion of fat than any other meat. Consequently its food value is higher and special care should be taken in selecting other foods to combine with it.

Pork should always be thoroughly cooked. It is not only distasteful but even dangerous to health when underdone.

Ham that is very salty should be freshened before cooking. A slice is freshened by being covered with cold water and brought slowly to the simmering point. A whole ham should stand in cold water over night or at least for several hours.

Modern Priscilla Cook Book (1924)

Old-time Recipe for Baking Corn on Cob

baked corn on cob in husk

I love corn on the cob, and make it several times a week during the peak season. I’ve always boiled the corn, but was intrigued by a hundred-year-old recipe for Baking Corn on Cob, and decided to give it a try.

The recipe called for pulling the husk back and removing the corn silk, then soaking in water. After the corn has soaked for half an hour, the husk is pulled back into place, and the corn is baked.

The verdict: The corn was tasty, and the cooked corn was attractive in the husk. Baking the corn on the cob is a nice variation.

Here’s the original recipe:

Recipe for Baking Corn Cob — Source: Cook Book of the Susquehanna Valley Country Club, Sunbury, PA (1924)

Here’s the recipe updated for modern cooks:

Baking Corn on Cob

Time: 1 hour 10 minutes
Difficulty: easy
Print

1 ear of corn per serving

Pull back the husks on the corn, and remove all the silk. Put the corn (with the pulled-back husks) in a large pan of cold water; let soak for 1/2 hour.

Preheat oven to 400° F. Remove the corn from the pan, and shake off the water. Pull the husks back into place and cover the corn with the husks. Put directly on the wire rack in the oven; bake 30 minutes.

The husk can either be removed before serving or it can be served with the husk still on.

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