This particular recipe seems like you could use canned salmon if you don’t have cooked salmon available, or fresh to cook. Of course, if you have fresh salmon to cook, why would you then turn it into a loaf? Just eat it! However, this might be made with leftover or the like. The use of the pan of hot water while baking is called a bain maire, and it is used for delicate foods that require very even temperature during cooking.
Mix 1 pound of flaked salmon, 1 cup grated bread crumbs, 2 beaten eggs, 1/2 cup milk or white stock, a few grains pepper, 1/2 teaspoon salt, 1/2 teaspoon onion juice and 1 teaspoon lemon juice. Turn into a mold lined with buttered paper and set in a pan of hot water. Bake in a moderate oven until firm. Turn out onto platter, remove paper and garnish with crisp parsley and serve with tomato or Hollandaise sauce.
1 lb salmon, flaked
1 cup bread crumbs
2 eggs, beaten
1/2 cup milk or white stock
1/2 teaspoon salt
1/2 teaspoon onion juice (substitute onion powder?)
1 teaspoon lemon juice
Mix together. Line a mold with buttered parchment paper. Pour the mix into the mold. Place the mold into a larger shallow pan with hot water in it. Bake at 350 until firm. Turn out onto a platter, remove the paper, and garnish. Serve with tomato sauce or Hollandaise sauce.
From South Milwaukee, here’s a recipe for Pineapple Icebox Cake. It isn’t technically a cake, more like a blancmange or a panna cotta. Both of these dishes are molded gelatin desserts, though a blancmange can also be made with corn starch instead of gelatin. It’s definitely a 20th century dessert, not something I personally would enjoy. You could use different fruit if you don’t like pineapple.
Pineapple Icebox Cake
1 package lemon jello
1 1/2 cup hot water
1/2 cup pineapple juice
1 cup pineapple cut fine
1/2 pint whipping cream
1 tablespoon powdered sugar
16 graham crackers rolled fine
Dissolve jello in hot water, add pineapple and juice, chill. When it begins to set add the whipped cream and the powdered sugar mixed into the graham crackers. Pour into a bread pan, chill until firm, unmold and slice.
Dissolve jello in hot water, add pineapple and juice, chill. Whip the cream. Combine sugar and graham cracker crumbs. When the jello begins to set, add the whipped cream and the sugar/graham cracker combination. Mix until thoroughly combined. Pour into a bread pan (or a fancier mold), chill until firm. Unmold and serve.
This little clipping features a wonderful name – Wrangofske. I could not resist a little research to see if I could find out who Mrs Paul Wrangofske was. As it turns out, she has her own wonderful name: Hedwig. It seems she went by her nickname, Hattie. There wasn’t a whole lot about her, except that she was was born Hedwig Fenske in about 1903. Paul was born in 1883 so there was quite a May/December romance going there. They had two children from what I can determine. This is the unfortunate reality of genealogical research into women – women for a long time became part of the husband’s identity, and sometimes lost their own in the process.
Coincidentally, this recipe has lost its buttermilk. The ingredients do not include buttermilk at all. Quite confusing.
Sour Cream & Buttermilk Doughnuts
1 1/2 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup sour cream
1 teaspoon baking powder
4 cups sifted flour
1 teaspoon vanilla
Mix all ingredients together, roll out about 1/4 inch in thickness on floured board and cut with doughnut cutter. Then fry in hot lard.
As we learned some time ago, pudding isn’t always creamy and cake & pie were sometimes interchangeable in “the olden days.” This is an instance of a pudding that will be more like a cake. It’s likely similar to “figgy pudding” as referenced in Christmas carols, and may remind some people of bread pudding with it’s more bread-like structure. As to why it’s called “economy pudding” my guess is that these ingredients were close at hand or easy to come by for not much money during the Great Depression and the years after that. It’s crazy to think that these days, dates are expensive and hard to find!
Mix and sift 3 cups sifted flour, 1 teaspoon soda, 1 teaspoon salt, 2 teaspoons cinnamon and 1 teaspoon cloves. Combine with 1 cup finely chopped dates or raisins. Mix 7/8 cup finely chopped suet, 1 cup sugar and 1 cup sour milk and combine with the first mixture. Pour into a greased mold and steam about 4 hours. Serve with fruit or hard sauce.
3 cups flour
1 t soda
1 t salt
2 t cinnamon
1 t cloves
1 cup finely chopped dates or raisins
7/8 cup finely chopped suet (shortening is fine)
1 cup sugar
1 cup sour milk
Mix together flour, soda, salt, cinnamon & cloves. Mix in chopped dates or raisins. In another bowl, combine suet (shortening), sugar and sour milk. Beat well. Gradually add the flour mixture and beat well.
Pour into a greased mold (maybe use an angel cake pan?) and steam 4 hours until done.
Serve with fruit or hard sauce.
PS Sorry I missed you for a few weeks, life got in the way.
As we learned previously, a torte is a pretty layer cake. This one sounds like a lovely layer cake with a zwieback crust, a layer of cherries and then a creamy topping. You could sprinkle the top with cocoa powder or chocolate shavings for a gorgeous finish.
1 1/2 cups zwieback crumbs
2 cups pitted sweet cherries
1/2 cup sour cream
2-3 cup sugar
1/8 teaspoon cinnamon
1 teaspoon vanilla
Roll zwieback and place a thick layer two-thirds of the quantity into a well-buttered loose bottom pan. (Translation, make the crumbs, then spread 1 cup of them into a greased springlock pan) Cover crumbs with fruit. Mix beaten eggs, cream, sugar, cinnamon and vanilla. Pour over fruit, sprinkle with the rest of the crumbs. Bake in a moderate oven at 375 degrees for 20 to 25 minutes.
Once cooled remove the cake pan carefully.
This pickle recipe has a short list of ingredients – cucumbers, vinegar, salt, dry mustard. I’m not sure if I would like these as I’m most familiar with dill pickles, but it could be interesting to try something different.
Quick and Easy Pickles
Take sufficient cucumbers to fill three gallons. Choose the tiny variety and leave them whole or choose the dill pickle size and slice them to a medium thickness. Pack in sterilized jars.
Take one gallon of vinegar, one cup of salt, and one half-pound dry mustard. Work the salt and mustard into a paste with a little of the vinegar.
[Mix?] with the remainder of the vinegar and pour over the pickles. Seal cold.
Our next recipe is also for pickles – the dill variety. The recipe seems almost too simple – anyone have an opinion if it really is this easy?
Dill Cucumber Pickles
For six quarts of cucumbers, wash and place cucumbers in glass with plenty of dill. Make a liquid of one quart of vinegar, two quarts of water, one scant cup of salt. Let come to a boil and pour over cucumbers and seal tight.