Showing posts with label 1960s. Show all posts

[HFF] Valentine Crunch (1961)


It's time for Historical Food Fortnightly challenge number four! No surprise to anyone, I'm sure, this challenge's theme is based on Valentine's Day and it's sweet traditions.

Now, HFF technically describes "historical" to mean anything up to 1960, so I'm fudging it a little here with this 1961 recipe. It comes from the Lakeland Ledger, a newspaper based in Florida. 
The Challenge:
4. Sweets for the Sweet (February 12 - February 25) It’s sugar, and maybe spice, and definitely everything nice. Test out a historic recipe for sweets, sweetmeats and candies - but don’t let them spoil your appetite!

The Recipe:
Valentine Crunch
Yield: 1 pound

3/4 cup margarine
1 cup sugar
2 tablespoons water
1 tablespoon light corn syrup
1 cup chopped nuts
1/2 cup coconut, optional
1/2 teaspoon rum extract
1 cup semi-sweet chocolate pieces

 Melt margarine in a heavy saucepan. Add sugar and combine well. Cook over low heat, stirring constantly, until mixture is well blended and begins to bubble. Add water and corn syrup and mix well. Continue cooking mixture over low heat, stirring frequently, until 290 degrees F. registers on a candy thermometer or until a drop in cold water "cracks" or is brittle. Remove from heat.

 Stir in nuts, coconut, and rum extract. Pour out onto a cooky sheet. Cool to room temperature. Melt semi-sweet chocolate pieces over boiling water. Spread evenly over candy and set aside until firm. When firm, break into pieces
The Verdict:
Unfortunately, it seems that I've already got my recipe for challenge 24, "Redo". I'm not sure if it was the temperature or the corn syrup substitution, but my candy went from liquid and glossy to thick and crumbly. There was no "crunch" at all. I hoped it would keep together well once it cooled down, but unfortunately it didn't work out that way. Also, I found it way too sweet for my tastes - I think maybe having the chocolate mixed in instead of just on top might help...on the other hand, Mr. Man really loved it!

Notes:

* I can't get corn syrup here, so I tried using mizuame.
* I didn't have a thermometer, so I used the cold water method.
* I used almonds and peanuts as my nuts.
* I forgot the rum extract, so I sprinkled some on top at the last minute. I couldn't really taste it.
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Orange Butter Cookies (1967) ★★★★


This recipe comes from a 1967 volume of Boys' Life, a magazine which has been printed by the Boy Scouts of America since 1911. It was printed in a column called Tim's Tips, which featured Christmas cookie recipes.

Original Recipe:



The Verdict:

I was nervous about these cookies! I had to re-read several times to make sure I wasn't missing a leavener. Oh - and as a disclaimer, I used a mixture of butter and margarine in my batter. The batter was very wet and sticky, even after being chilled for several hours. After chilling the dough, I baked a batch. They came out very pale and soft inside - almost cake-like. But the edges were very crisy and brown. I thought maybe it was because I had used a hot pan, but I got the same result when I re-baked with a cold pan and frozen cookie dough. Taste-wise, they're nice, but perhaps a tiny bit bland. The citrus zest was definitely there, though. I think they just needed a bit of vanilla. I thought they were good, but not great. I would eat them by choice, but I'm not sure I'd make this recipe again myself. Mr. Man really loved them, though!


Modernized Recipe:

(Adapted from Boys' Life, vol. 57 no. 12)

The original recipe is delicious and easy to follow. Add a splash of vanilla, if you fancy.
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Applesauce with red hots (1963) ★★★




On the recommendation of a reader, I decided to try out this recipe for applesauce with an interesting addition - red hots/imperials/cinnamon hearts! The combination of apples and cinnamon hearts seems to hold a soft spot in many people's hearts and memories, so I was keen to give it a go.


Original Recipe:



The Verdict:

For my "tart apples" I used crispins. I was planning on using granny smiths, but couldn't find any. Although I've just noticed the apple in the picture is red...whatever.
I started cooking my apples in a pot, but found that they weren't cooking evenly, so transferred them to a frypan. I also needed a bit of extra water.
I was frustrated that the recipe listed "bottle of red hots," which was completely unhelpful. I did a bit of quick googling but couldn't find much, except for an old bottle of cinnamon candy decorations being sold on Etsy, which seemed to have a weight of 1.5 ounces. So I decided to start with 1.5 oz and taste.

I thought this recipe was okay, but not amazing. The flavour was a bit blah, but I felt like more cinnamon hearts would have been overpowering. I think maybe using several varieties of apples and/or adding a bit of real cinnamon would improve the flavour. I can't deny that the vibrant red is very festive and fun though!





Modernized Recipe:

(Adapted from Better Homes and Gardens Junior Cook Book, found at Vintage Cookbooks & Crafts)

The original recipe is easy to follow. Cook apples to your desired consistency.
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Recipes for Red Hots (1929-1972)

Still hanging on to those spicy cinnamon hearts from Valentine's? Also known as Red Hots (brand name) or cinnamon imperials (generic name), cinnamon hearts hold a fond place in my childhood memory. As a child I often accompanied my mother on long car trips, so there was nearly always some sort of candy or snack close at hand. Around Valentine's Day, cinnamon hearts made an appearance, and I can still recall the addictive, spicy sting of their flavour on my tongue. This year, Mr. Man brought some home for me, but oddly I found that I couldn't quite tolerate the flavour as much as I could when I was younger. I wondered if I could find some strange historical recipe so that I could use them up rather than waste them. Amazingly, recipes using cinnamon candies date back to at least 1929, which was before the Red Hots brand was trademarked. These candies are almost always paired with apple(sauce) and/or Jell-O, and often seems to hold a special place on holiday tables, as a symbol of family heritage and tradition.

So, compiled for your convenience, some recipes using cinnamon heart candies:

Applesauce with red hots 

From: Better Homes and Gardens Junior Cook Book (1963)
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Apple Sundae

From: Reynolds Wrap advertisement (1972)
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Imperial Salad/Cinnamon Apple Salad

From: The Parker Cook Book (1932), updated by Laura Gutschke
Source

IMPERIAL SALAD
Cox's cinnamon apple salad called for an usual mix of ingredients that includes cottage cheese, walnuts and red cinnamon candies, famously known as Red Hots. (Another generic name for the candy is cinnamon imperials.) Surprisingly, they work well together.
The candy's intense cinnamon flavor reduces to a subtle hint when cooked in the sugar syrup in the following recipe.
The original instructions called for cooking cored apples whole in the red syrup and stuffing them with a mixture of cottage cheese and walnuts. I instead sliced the apples. I also eliminated the lettuce and mayonnaise that was included in the serving directions.
The apples also can be enjoyed without the cottage cheese.
CINNAMON APPLE SALAD
Ingredients
1/2 cup sugar1/2 cup water
1 cup red cinnamon candies
4 crisp apples, sliced
Cottage cheese
Chopped walnuts
Directions
1. In skillet, cook sugar, water and cinnamon candies over medium-high heat to make a syrup. Stir often to blend well.
2. Add apple slices to the syrup mixture and reduce heat to medium. Cook until apples are tender but not broken, about 10 to 15 minutes. Gently stir occasionally.
3. Remove cooked apples from syrup and place slices skin side down on serving platter. Chill in refrigerator about one hour.
4. In a separate bowl, mix about 2 tablespoons walnuts into 1/2 cup cottage cheese for each serving.
5. Place 5-6 apple slices on a plate and top with serving of cottage cheese mixture.



Applesauce Salad

From: Recipe collection, undated
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Cinnamon Candy Jell-O Salad

From: unknown (1961)
Source
1 pkg. Cherry Jello
1/4 C. cinnamon candies (Red Hots)
1 C. hot water
2 C. applesauce
Dissolve candies in hot water and add Jello. Stir into applesauce and chill.



Cinnamon Apple Salad Dessert

From: The Evening Independent (1929)
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Blushing Snowballs

From: Westinghouse recipe pamphlet (1950s)
Source


Alphabet Pie 

From: 250 Superb Pies and Pastries, Culinary Arts Institute (1941)
Source

Cinnamon Creme

From: Eugene Register-Guard (1959)
Source
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New Year's Wish (1966)

Here's a New Year's tradition that sounds really fun...


...And also a bit gross.
Charred paper anyone?

From The Chatelaine Cookbook.
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Basic Bavarian (c.1967) ★★★



I really wanted to have a medieval recipe up on the blog yesterday, but alas, it was not to be. Over the weekend we had Little Y's third birthday party and on top of that, our air conditioner broke and we're currently attempting to survive 42 degree weather. Needless to say, there was no way I was turning on an oven or a stove. So, I noticed a distinct lack of gelatin on this blog, and decided to do a gelatin recipe, since it requires no cooking or baking!

This recipe comes from The Joys of Jell-O Brand Gelatin, 9th edition. It seems like all editions of this cookbook are undated, but the introduction states, "Jell-O Gelatin first grandly shimmered its way into American dining rooms in 1897. Just how many brands in your kitchen go back over 70 years?" From this we can deduce that the cookbook was published circa 1967.


Original Recipe:


The Verdict:
This dessert is very rich because of the whipped cream - almost too much so. The strawberry flavour is not strong at all. The added cream also made it a bit less solid than regular gelatin, even after being in the fridge all night. I think it would benefit from a bit of time in the freezer, for a more solid consistency (edit: or just don't make this on a very hot day like I did ;) ). I felt so wrong adding extra sugar to the gelatin powder, but because the whipped cream I used was unsweetened the end result was barely sweet at all! This is pretty good on its own, but I think it would be really good as a filling in a pie, as suggested in the cookbook. I didn't add any fruit, because I didn't have any on hand, but I think it would help cut the intensity of the cream as well. Oh, and my gelatin is a bit spotty because I waited too long to stir in the whipped cream.


Modernized Recipe:
(Adapted from The Joys of Jell-O Brand Gelatin, via Eudaemonius)

The original recipe is easy to follow. To unmold your gelatin, go around the outside edge with a wet finger and gently pull it away from the edge. Then set the mold in a container of warm water for a few seconds and invert onto a plate.
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Hot Dr Pepper (1964) ★★★★


When I came across this recipe it really intrigued me. I liked Dr Pepper, but how would it taste when hot?
Also, this is a ridiculously easy and budget-friendly recipe. Which is nice when I want to post something here but don't have much time or money ;)


Dr Pepper was created in the 1880s and first sold sometime around 1885. I love some of the early slogans: "King of Beverages" (1889–1914), "When You Drink a Dr. Pepper You Drink a Bite to Eat" (1939), and "America's Most Misunderstood Soft Drink" (1960s). Perhaps the reason it's so "misunderstood" is because of its "devilish" behaviour.

Original Recipe:
For something different - devilishly different for the holidays - try Dr Pepper piping hot. here is a bracing, cool weather refreshment that lends a holiday spirit to any occasion. Just heat Dr Pepper in a saucepan until it steams. Pour into a glass or cup over a slice of lemon and serve piping hot. And for those who want something special...Try the Boomer...that's Hot Dr Pepper with a dash of rum. Enjoy Hot Dr Pepper often.
The Verdict:
It was pretty good. It tasted nice, and the lemon was pretty strong, but in a good way. I would drink it again by choice. It reminded me of tea. That said, I think I prefer hot apple cider as my holiday beverage of choice (and it's healthier than pop!). I prefer cold Dr Pepper with a slice of lemon. When it heats up it looses all the carbonation and and the taste becomes a little flat. Now, I didn't try it with rum, so perhaps that would've been different. If anyone tries it, comment below!


Modernized Recipe:
(Adapted from The Dr Pepper Company, found at Hey, My Mom Used to Make That!)

It's heating up a pre-made drink with a slice of lemon. No directions needed.
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Apple Time Applesauce Parfait (1968) ★★★

I was interested to try this recipe because I love both yogurt and applesauce, but I've never eaten them together. After all, who has ever heard of apple flavored yogurt? The recipe comes from a 1968 advertisement. Clicking the link under "modernized recipe" will bring up the original image.

Original Recipe:
APPLE TIME APPLESAUCE PARFAIT Light right dessert to follow every entree in this booklet. Combine equal parts Apple Time Applesauce with vanilla or plain yogurt and pile in dessert glasses. Sprinkle lightly with graham cracker crumbs.

The Verdict:
This had such a strange texture. The taste was so-so, but I couldn't finish the whole thing. I also tried blending the last half of it all together and that made it taste even worse (at least it looks pretty?). I would eat it if I had to, but I won't make this again. Diced fresh apples would have tasted way better. This might be nice for kids, though.

Modernized Recipe:
(Adapted from Inside the Wonderful World of Cooking and Homemaking (Favorites))

APPLESAUCE
PLAIN or VANILLA YOGURT
GRAHAM CRACKER CRUMBS

1. Layer equal amounts of applesauce and yogurt in a tall glass, finishing with yogurt. Sprinkle with graham cracker crumbs.
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Cocoa Cake/Butter Frosting (1967) ★★★

This recipe comes from a Canadian classic, The All New Purity Cook Book. The book is a contemporary reproduction of a cook book from 1967, however this is not the first edition of the book, so many of the recipes are adaptations from the 1920s and earlier. This recipe for Cocoa Cake is super simple and takes no more effort than using a boxed mix. I wanted cupcakes when I made these, so I simply used a muffin tin and baked for ~18 minutes.




86. Cocoa Cake
Preheat oven to 350 degrees.
Grease a 9" square pan or two 8" round layer pans. Line the bottom with waxed paper.
Cream
1/2 cup shortening
Gradually blend in
1 cup sugar
Beat until light and fluffy.
Add
2 well-beaten eggs
1 teaspoon vanilla
Beat until well combined.
Blend or sift together
1 1/2 cups Pre-Sifted PURITY All-Purpose Flour
1/2 cup cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Add dry ingredients to the creamed mixture, alternately with
1 cup milk
Combine well after each addition.
Pour batter into prepared pan.
Bake in preheated 350 degree oven - 45 to 50 minutes for a square cake, 30 to 35 minutes for a layer cake.

119. Butter Frosting
Cream
3 tablespoons soft butter or margarine
Beat in
1/2 teaspoon vanilla
Few grains salt
Blend in
2 cups sifted icing sugar
alternately with
2 to 2 1/2 tablespoons warm cream or milk
Beat until smooth and of spreading consistency. Add more sifted icing sugar or milk, if necessary.
Yield: Frosts an 8" or 9" square cake or pan of squares, or about 1 1/2 dozen medium-size cup cakes. Double the recipe to fill and frrost an 8" or 9" layer cake.
NOTES: 1. An egg yolk may be added for extra richness.
2. You may vary the frosting by using different flavouring extracts in place of the vanilla - maple, butterscotch, almond, coconut, strawberry, lemon, peppermint, etc.

The Verdict:
This cake is quite dense, but still good. I feel like it may have been lighter if I had beaten it more. It is not very chocolately or sweet, so I think a chocolate frosting would really make this good.
The frosting was an ordinary sugary frosting. I added raspberry flavouring.


Modernized Recipe:
This recipe is essentially modern, so I followed it exactly as written in the book.
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