Old-Fashioned Rhubarb Turnovers

Rhubarb Turnovers

Rhubarb is one of my favorite spring foods, so I was pleased to find a hundred-year-old recipe for Rhubarb Turnovers. The turnovers were lovely.

Here’s the original recipe:

I was intrigued by the idea of using syrup from canned fruit as the topping for the Rhubarb Turnovers, so I used the syrup from a can of peaches canned in heavy syrup. A lemon sauce would also be tasty.

The instructions called for “red strawberry rhubarb.” The rhubarb I used was not particularly red, so the turnovers may not have been as attractive as they would have been if a redder rhubarb had been used, but they still looked nice.

I interpreted the instructions to roll the dough out to “less than 1/2 inch thick” to mean about 1/3 inch thick. I ended up with a few more turnovers than the 12 indicated in the recipe.

Here’s the recipe updated for modern cooks:

Rhubarb Turnovers

Servings: Approximately 12 - 15
Time: 1 hour
Difficulty: moderate
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1 cup sugar

1/2 cup water

2 cups rhubarb (cut into 1-inch pieces)

3 cups flour

1 teaspoon salt

5 teaspoons baking powder

1/2 cup butter

1 cup milk

water and sugar

lemon sauce or syrup from any kind of canned fruit (I used syrup from peaches canned in heavy syrup.)

Combine the sugar and 1/2 cup water in a saucepan. Using medium heat bring to a boil, then reduce heat and simmer until the sugar syrup reaches the thread stage (225◦ F.). Add rhubarb pieces and cook until the rhubarb is soft and tender. Remove from heat.

In the meantime, preheat oven to 400◦ F. Sift flour, salt, and baking powder into a mixing bowl; then cut in the butter until the pieces are small (about the size of a peas). Add milk and mix using a fork until dough starts to cling together. Roll the dough on a prepared surface to about 1/3-inch thick. Cut the rolled dough into 4-inch rounds. (I used an inverted champagne coupe glass to cut the rounds.)

Using a slotted spoon, put a tablespoon of the cooked rhubarb in the center of each round. Fold in half. Moisten edges with water and seal by pressing edges with a fork. Put on baking tray, and bake for 18 minutes or until lightly browned. Removed from oven and use a pastry brush to brush with water, and then sprinkle with sugar. Return the turnovers to the oven for an additional two minutes. Remove from oven.

Serve hot with lemon sauce or the syrup from any kind of canned fruit.

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Walnut Grove Potatoes (Scalloped Potatoes and Hard-Boiled Eggs)

Walnut Grove Potatoes

HAPPY EASTER!

If your household is like mine, you have hard-boiled Easter eggs sitting in the refrigerator and are looking for ways to use them. I came across a recipe in a hundred-year-old cookbook for Walnut Grove Potatoes, which is a fancy name for Scalloped Potatoes with Hard-Boiled Eggs. It was delightful, and is a great way to use those hard-boiled eggs.

Here’s the original recipe:

Recipe for Walnut Grove Potatoes — Source: Cook Book (Compiled by Women of the Country Club Christian Church, Kansas City, Missouri)

When I made this recipe, I interpreted “cream dressing” to mean white sauce. It did not work very well to put all of the white sauce on the top of the top layer of breadcrumbs, so I changed the recipe to indicate the white sauce should be one of the layers so that it is more evenly distributed.

Here’s the recipe updated for modern cooks:

Walnut Grove Potatoes

Servings: 3 - 5
Time: 1 hour
Difficulty: moderate
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3 cups sliced, peeled potatoes (1/4-inch slices)

1 teaspoon salt + 1/2 teaspoon salt

3 hard-boiled eggs, sliced

1 cup coarsely-torn breadcrumbs (tear bread into 1-inch pieces) + 1/8 cup finely-torn breadcrumbs

2 tablespoons butter

2 tablespoons flour

1 1/2 cups milk

approximately 1/3 green pepper, thinly sliced

Preheat oven to 400° F. Put the sliced potatoes in a saucepan and cover with water; add 1 teaspoon salt. Bring to a boil using high heat; reduce and simmer until the potatoes are just barely tender (about 10-12 minutes). Remove from heat and drain.

In the meantime, in another pan, using medium heat, melt butter, then stir in the flour and 1/2 teaspoon salt. Gradually, add the milk while stirring constantly. Continue stirring until the white sauce begins to thicken. Remove from heat.

To assemble: Put 1/3 of the white sauce in the bottom of a casserole dish, add 1/2 of the cooked sliced potatoes, then add a layer composed of 1/2 of the hard-boiled egg slices, and a layer of 1/2 of the coarsely-torn breadcrumbs. Pour a third of the white sauce over the layers. Repeat the layers with the remaining sliced potatoes, hard-boiled egg slices, and coarsely-torn breadcrumbs. Pour the remaining white sauce over the top. Garnish with the green pepper slices and finely torn breadcrumbs. Put in oven and bake until hot and bubbly (about 30 minutes).

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Old-Fashioned Stuffed Baked Onions

Stuffed Baked Onion

Onions are seldom the main attraction when making a vegetable side dish. I use lots of onions, but I generally use them as an ingredient in other dishes. That’s too bad. There are some lovely onion recipes, including a 1925 recipe for Stuffed Baked Onions that I recently came across.

The Stuffed Baked Onions were tasty. They are stuffed with a delightful savory bread crumb and cheese filling.

Here’s the original recipe:

Recipe for Stuffed Baked Onions — Source – Home Economics and Cook Book: The Daily Argus-Leader (Sioux Falls, South Dakota), Supplement – March 13, 1925

I found it somewhat difficult to remove the inside of the onions after they were boiled. I have seen other Stuffed Onion recipes that call for removing the inside prior to boiling with a spoon or melon ball scoop. I think that the inside probably could be removed either before or after boiling.

Only a small amount of stuffing is needed to fill 3 medium onions. This recipe makes a lot more stuffing than is needed. I divided the stuffing ingredients by half when I updated the recipe (except for the paprika which I reduced from 1/6 teaspoon to 1/8 teaspoon.)

Here’s the recipe updated for modern cooks:

Stuffed Baked Onions

Servings: 3
Time: 1 hour 15 minutes
Difficulty: moderate
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3 medium onions (They should be fairly flat so they sit evenly when stuffed.)

3/4 cup bread crumbs

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

1/3 teaspoon salt

1/8 teaspoon paprika

1 tablespoon ketchup

1/4 teaspoon grated lemon peel

water

Preheat oven to 350◦ F. Trim the onions and remove the outer peels. Put the onions in a saucepan, cover with water, and bring to a boil, then reduce heat and simmer for 20 minutes. Remove from the heat and drain. Remove the insides of the onions using a knife, spoon, or melon ball scoop. Leave 2-3 outer layers. If the bottom of the onions are inadvertently removed, take an inner onion piece and lay it in the onion across the bottom. Reserve the onion scraps. Set aside.

Chop half of the onion scraps. (The other half of the scraps could be refrigerated and saved for use in another recipe.) In a bowl mix the chopped onion scraps, bread crumbs, 1/4 cup grated cheese, salt, paprika, ketchup and lemon peel. Then stuff the onions with the mixture. Garnish with the 1 tablespoons of grated cheese. Pour a little water into the baking dish (about 1/8 inch). Cover the baking dish and put into the oven. Bake for 35 minutes. Remove the cover from the baking dish, and bake for 10 additional minutes to lightly brown the tops of the stuffed onions. Remove from oven.

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Old-Fashioned Chicken Pie with Asparagus Tips

Chicken Pie with Asparagus Tips

Now that winter is over, and April has finally arrived, I find that I crave both comfort foods and spring vegetables. I think that I’ve found the perfect hundred-year-old recipe: Chicken Pie with Asparagus Tips.

The Chicken Pie had an old-fashioned goodness, and the asparagus tips made a lovely garnish.

Here’s the original recipe: Chicken Pie with Asparagus Tips

Recipe for Chicken Pie with Asparagus Tips — Source: American Cookery (March, 1925)

The recipe does not specify whether green asparagus or white asparagus should be used, but the picture in the old magazine looks like the recipe author used white asparagus. I seldom see white asparagus at the store (and when I do it is very expensive), so I used green asparagus. I actually think that green asparagus looks better than white when used in this dish.

I think that “rich milk” refers to light cream, so I used half and half, though milk would work fine in this recipe. I added mushrooms, carrots, and peas.

Chicken Pie with Asparagus Tips

Servings: 4 - 6
Time: 45 minutes
Difficulty: moderate
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1/4 cup butter + 1 tablespoon butter, melted

1/3 cup flour

1/4 teaspoon paprika

1/2 teaspoon salt

1 cup chicken broth

1 cup half and half (or use milk)

2 1/2 cups cooked chicken, diced

1 4-ounce can mushrooms, stems and pieces (drained)

1/2 cup sliced carrots, cooked

1/2 cup green peas (I used frozen peas.)

asparagus tips to garnish (I used the tips from approximately 1/3 pound of asparagus.)

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Preheat oven to 425◦ F. Melt 1/4 cup butter in a saucepan, then stir in the flour, paprika, and salt. Gradually, add the chicken broth and half and half while stirring constantly. Continue stirring until the sauce begins to thicken. Remove 1/2 cup of the sauce from the pan, set aside. Stir the cooked chicken, mushrooms, carrots, and peas; continue heating until hot and bubbly. Put the mixture into a baking dish, then pour the reserved sauce over the mixture. Spoon the 1 tablespoon of melted butter on top. Put in oven and bake until it is just beginning to brown (about 15- 20 minutes).

In the meantime, cook the asparagus tips. (I lightly steamed them.)

Remove the Chicken Pie from the oven and garnish with the asparagus tips.

Old-Fashioned Nut Molasses Bars

I came across a hundred-year-old recipe for Nut Molasses Bars and decided to give it a try.

The cookies are a cross between cutout cookies and modern bar cookies. The dough is rolled out, then cut into bars, and topped with coconut and walnuts. They were tasty with just the right amount of spices and molasses.

Here is the original recipe:

Nut Molasses Bars — Source: The Home Makers’ Cooking School Cook Book (1925)

English walnuts are just the usual walnuts that are sold commercially. Unless walnuts are specifically labeled as black walnuts, they are English walnuts.

If the butter is softened before making this recipe, the water does not need to be boiling.

The cookie dough was extremely dry, so I added additional water to make it rollable.

I had trouble with the coconut and walnuts not adhering to the bars. To help make the topping stay put, I revised the recipe to say that the rolled cookie dough should be brushed with beaten egg white before the coconut and walnuts are sprinkled on it.

Here’s the recipe updated for modern cooks:

Nut Molasses Bars

Servings: approx. 60 bars
Time: 40 minutes
Difficulty: moderate
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1/2 cup butter, softened

1/4 cup water + additional water, if needed

1/2 cup brown sugar

1/2 cup molasses

1 teaspoon baking soda

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1 teaspoon salt

3 2/3 cups flour

1 egg white, beaten

1/2 cup coconut

1/2 cup walnuts, chopped

Preheat oven to 350◦ F. Put butter, water, brown sugar, and molasses in a mixing bowl; stir. Add baking soda, ginger, cloves, and salt; stir to combine. Add flour, and stir. If the dough is too dry, add additional water until it holds together. (I had to add about 3/4 cup of additional water). Chill for 1/2 hour. Place the dough on a lightly floured surface. Roll to 1/8 inch thickness. Cut into 3 1/2 inch X 1 inch strips. Brush with egg white, then sprinkle with coconut and walnuts. Press the coconut and the walnuts firmly into the dough. Cut each strip into 3 pieces. Put the pieces on a prepared baking sheet. Bake 12 minutes.

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Old-Fashioned Grapefruit Cocktail

Grapefruit Cocktail

The word “cocktail” generally brings to mind alcoholic beverages, but another definition of cocktail is ” a cold dish, often eaten at the start of a meal, consisting of small pieces of food.” According to the January, 1925 issue of American Cookery magazine, a fruit appetizer called Grapefruit Cocktail was served at many of the best hotel back then. Given this strong recommendation, I decided to make Grapefruit Cocktail.

It was easy to make. Grapefruit segments are cut into bite-sized pieces, then a little powdered sugar and juice from a jar of maraschino cherries is added. The mixture is served in an attractive serving cup or sherbet glass that is lined with lettuce and topped with a maraschino cherry.

The recommended way of serving Grapefruit Cocktail in a sherbet glass lined with lettuce makes an attractive presentation, but it has a very old-fashioned look. (When is the last time you’ve eaten fruit nested in lettuce leaves?) But the Grapefruit Cocktail was refreshing and very tasty with a nuanced burst of flavor provided by the maraschino cherry juice.

Here’s the original recipe:

Grapefruit Cocktail

Here’s the recipe updated for modern cooks:

Grapefruit Cocktail

Servings: 2
Time: 15 minutes
Difficulty: easy
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1 grapefruit

1 tablespoon powdered sugar

1 teaspoon juice from a jar of maraschino cherries

lettuce

2 maraschino cherries

Peel the grapefruit, then divide into segments and cut each segment into thirds. Put into a bowl. Sprinkle with powdered sugar and add maraschino cherry juice; gently stir. Line serving cups or sherbet glasses with lettuce leaves, then fill with the grapefruit mixture. Garnish with a maraschino cherry on top.

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Old-Fashioned Shamrock Salad with French Dressing with Mustard

Shamrock Salad

Hundred-year-old magazines sometimes have holiday recipes. For St. Patrick’s Day, the March, 1925 issue of American Cookery had a recipe for Shamrock Salad with French Dressing with Mustard. I decided to give it a try.

Shamrock Salad is made by stuffing green pepper halves with a cream cheese and olive mixture. The stuffed peppers are refrigerated for several hours, then sliced. The French Dressing with Mustard is very different from modern bottled French dressings, but it was a nice oil and vinegar dressing.

The Shamrock Salad with French Dressing with Mustard was good, but had a very old-fashioned look and taste.

Here’s the original recipe:

Shamrock Salad

The old recipe indicates that the serving size is four slices. I cannot imagine eating a serving that large of this salad; 1 slice – at most 2 – makes a nice serving size. Since I thought that the serving size was very large, I halved the recipe when I updated it.

For the French Dressing with Mustard, I used olive oil for the oil.

Here’s the recipe updated for modern cooks:

Shamrock Salad with French Dressing with Mustard

Servings: 2 - 3
Time: 20 minutes active prep time
Difficulty: moderate
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1 large green pepper

1/2 tablespoon butter, softened

1 8-ounce container cream cheese (room temperature)

1/4 tablespoon cream

1/4 teaspoon salt

6 stuffed green olives, finely chopped

lettuce (optional)

Remove stem from the green pepper, then cut in half. (There will be a top half and a bottom half.) Remove pith and seeds. Set aside.

Put butter in a bowl and cream, then add the cream cheese, cream, and salt. Stir until smooth. Add the chopped olives and stir until the olives are evenly distributed in the mixture.

Use the cream cheese mixture to fill the green pepper halves. Press the mixture in firmly. Refrigerate the stuffed peppers until the cream cheese is firm (at least 4 hours)

Remove from refrigerator and with a sharp knife cut the stuffed peppers into thin slices (about 1/4 inch thick). If desired, put the slices on lettuce leaves. Serve with French Dressing with Mustard (see below).

French Dressing with Mustard

1 teaspoon brown mustard

1/8 teaspoon salt

dash of pepper

1 teaspoons onion, grated (optional)

1 1/2 tablespoons olive oil

3/4 tablespoon vinegar

Put the brown mustard in a bowl, then stir in the salt and pepper. If desired, add the grated onion and stir. Gradually add the olive oil while stirring rapidly, then add the vinegar and stir to combine.

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