New Year's Eve Party Punch

Dec 31, 1972; Baton Rouge State Times Advocate

A Punch to Remember...

1911 Christmas Fruit Cake Recipes

December 19, 1911 - San Jose Evening News

~ ~ ~

Celebrating Washington's Birthday

Feb 1916

Wilkes-Barre Times-Leader

~ ~ ~



Simple Cough Medicine - c.1909

March 1, 1909

 Daily Illinois State Journal 

Cranberry Ripple Kuchen c.1937

The Plain Dealer's (Cleveland, OH) weekly recipe and household tips contest:

 

And this weeks $2.50 winner is:

 

 

Monday, October 25, 1937

~ ~ ~

Wassail for the Holidays

Wassail

Wassail was a popular holiday beverage during the Middle Ages and in Old English translates to 'be you healthy'.

SHARE THIS GALLERY:

• Share to Facebook
• Share to Twitter

Embed Link

(Recipe by Alton Brown)

Ingredients:

• 6 small Fuji apples, cored
• 1 cup brown sugar
• 1 cup water
• 72 ounces ale
• 750 ml Madeira
• 10 whole cloves

• 10 whole allspice berries
• 1 cinnamon stick, 2-inches long
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 6 large eggs, separated

Directions

Preheat the oven to 350 degrees F.

Put the apples into an 8 by 8-inch glass baking dish. Spoon the brown sugar into the center of each apple, dividing the sugar evenly among them. Pour the water into the bottom of the dish and bake until tender, about 45 minutes.

Pour the ale and Madeira into a large slow cooker. Put the cloves, allspice, and cinnamon into a small muslin bag or cheesecloth, tied with kitchen twine, and add to the slow cooker along with the ginger and nutmeg. Set the slow cooker to medium heat and bring the mixture to at least 120 degrees F. Do not boil.

Add the egg whites to a medium bowl and using a hand mixer, beat until stiff peaks form. Put the egg yolks into a separate bowl and beat until lightened in color and frothy, approximately 2 minutes. Add the egg whites to the yolks and using the hand mixer, beat, just until combined. Slowly add 4 to 6 ounces of the alcohol mixture from the slow cooker to the egg mixture, beating with the hand mixer on low speed. Return this mixture to the slow cooker and whisk to combine.

Add the apples and the liquid from the baking dish to the wassail and stir to combine. Ladle into cups and serve.

(Source: Holiday Party Drinks at http://www.cookingchanneltv.com/)

~ ~ ~

Hickory Nut Cake - A 1913 'Necessity of the Season'

An old-fashioned hickory nut cake recipe that

 'comes straight down from Colonial times'

c.1913 

~ ~ ~

Family Recipe Friday: Apple Compote

Tis the season for apples.

 

c. 1930

~ ~ ~

Family Recipe Friday: Snickerdoodles!!!

'The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln , a kind of pastry. A different author suggests that the word "snicker" comes from the German word Schnecke, which describes a snail shape.  Yet another hypothesis suggests that the name has no particular meaning or purpose and is simply a whimsically named cookie that originated from a New England tradition of fanciful cookie names.' (wikipedia)

 Betty Crocker's Snickerdoodles

 Yum!

Hollywood Salad Bowl

(click image to enlarge)

March 1950 

The Dallas Morning News 

~ ~ ~

Serve an Armour Ham for Easter

~ ~ ~

Kia-ora Spaghetti Dinner for Lent

Yum....?

(click on image to enlarge)

Food Traditions for the New Year

Many families have traditional foods that they prepare to bring luck for the New Year.
Epicurious has created a post that celebrates these traditions:

Lucky Foods for the New Year

                 

It provides the history and country(s) of origin for these annual culinary customs. For our family, with Austrian & Hungarian roots, pork on New Year's Day has always been an annual requirement. 

                          

"The custom of eating pork on New Year's is based on the idea that pigs symbolize progress. The animal pushes forward, rooting itself in the ground before moving."

What should you avoid?  According to the Epicurious article:

Lobster is a bad idea because they move backwards and could therefore lead to setbacks. Chicken is also discouraged because the bird scratches backwards, which could cause regret or dwelling on the past. Another theory warns against eating any winged fowl because good luck could fly away.

Read More:  http://www.epicurious.com/articlesguides/holidays/newyearsday/luckyfoods#ixzz1ihZB7pJS

~ ~ ~

Have A Holly Jolly Christmas with this Tradional Eggnog

 A Classic 1936 Eggnog recipe from Four Roses distillery (not for the kiddies):

Four Roses Eggnog Recipe
   
1) Beat separately yolks and whites of 6 eggs.
2) Add 1/2 cup of sugar to yolks while beating.
3) Add 1/4 cup of sugar to whites after they have been beaten very stiff.
4) Mix egg whites with yolks.
5) Stir in 1 pint of cream and 1 pint of milk.
6) Add a pint of Four Roses Bourbon and 1 oz. Jamaican rum. Stir thoroughly and serve very cold.

~ ~ ~

Family Recipe Friday: Plum Pudding

This 1723 recipe by John Nott is one of the earliest recipes written down for Plum Pudding, later known as Christmas Pudding.

The cooks and confectioners dictionary; or, The accomplish'd housewife's companion; John Nott; 1723

                                             

           

Family Recipe Friday: Romanian Apple Cake

Quick, easy, & yummy!

Romanian Apple Cake

Ingredients:

   

• 5 apples, peeled & cored
• 3 eggs
• 1 1/2 c white sugar
• 3/4 c vegetable oil
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 Tbsp vanilla extract
• 2 cups all-purpose flour
• 3/4 c chopped walnuts (optional)

   

Directions: 

    

1.  Preheat oven to 350F.  Grease & flour a 9 x 13 pan. Cut apples into 1" wedges and set aside.  (I do 1/2" wedges)

2.  In a large bowl, whisk together the eggs and sugar until blended. Mix in the baking soda, oil, cinnamon and vanilla. Stir in the flour, just until incorporated. Fold in the apples (and walnuts).

3. Pour batter into prepared pan. Bake in the preheated oven for 55 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool slightly.  Dust with powdered sugar. Serve warm or at room temperature.

~ ~ ~ 

Christmas Kipfels

This family recipe comes from my maternal G-Grandmother Maria Rauner Stosz and her daughters Theresa Stosz Hack (left) & Anna Stosz Bauman (right) of Segenthau, Austria-Hungary (now Romania). G-Grandmom Kollain from my paternal side of the family also made these and called them Horns.  These are made every year at Christmas - no exceptions!

Mix 8 oz of cream cheese, 1/2 lb of softened butter, 1 Tblesp sugar, and 1 egg yolk until combined. Add 2 cups of flour 1 cup at a time and mix and kneed well. Divide dough into two pancake-like patties, wrap in plastic and refrigerate overnight.

Heat oven to 325 degrees. Roll out dough to 1/8-1/4 inch on a surface that has been dusted lightly with flour. Cut into 2-inch squares. Place 1/2 to 1 teaspoon of strawberry or apricot preserves on center of each square. Overlap 2 opposite corners of dough to the center over filling and pinch ends together then give it a tweek to shape the cookie into a slight crescent. 

Bake for 20 minutes or until lightly browned. Remove to wire cooling rack and dust with powdered sugar.

I never have to worry about storing them as they are always eaten within the hour!