Roosevelt Simplicity Salad

This particular recipe can be firmly dated to 1933. I found a mention of it in the New York Times archives from March 14, 1933. It was apparently very popular at the Congressional dining room.

Roosevelt Simplicity Salad

1 cup seasoned mayonnaise

1 cup celery

1/2 cup white cabbage, shredded

1/2 cup red cabbage, shredded

1/2 cup green peppers, chopped

1 cup cooked carrots, diced

1 cup cooked peas

Mix ingredients and blend. Serve on crisp lettuce garnished with sliced stuffed olives or pimento strips and additional mayonnaise.

 

Orange Cake

I hope everyone had a nice week off celebrating American Independence, or just enjoying yourselves. In the spirit of summer, today’s newspaper recipe is for an Orange Cake, sounds lovely. It came from Mrs Le Roy Mohnke at 1680 S. Pearl Street. I believe this was in Milwaukee, WI. Just for fun, I did a quick Ancestry search and found not only Le Roy Mohnke, but also a number of other Le Roy Mohnkes with variations on the spelling – Leroy, LeRoy, Monk, Monke, etc. Interesting! One possible match was for Le Roy Mohnke born in 1895, married to Elizabeth in 1920, and then a Le Roy Mohnke Jr born in 1928 and married to Delores. The fun (or funny) think about genealogy is that it can often draw you in the wrong direction – there are a surprising number of Le Roy / Leroy Mohnke / Monks. In this instance however, I think it is a match to each other at least. There’s no telling if Elizabeth or Delores wrote this recipe for Orange Cake, or when.

Orange Cake

Beat 5 yolks for 5 minutes, add 1 cup of sugar gradually, 1/2 teaspoon vanilla, juice of 1/2 lemon, 1/2 orange, and 1 cup flour which has been sifted with 1/4 teaspoon baking powder. Beat egg whites stiff. Fold in lightly. Bake in 3 layers in moderate oven.

Filling

Boil 1 cup water, juice of 1/2 lemon, 1/2 orange, and 1 teaspoon cornstarch. Dissolve in 3 tablespoons water. 1 egg yolk, 1 teaspoon butter. Put between layers.

 

 

Orange Cake

5 eggs, separated

1 cup sugar

1/2 t vanilla

Juice of half a lemon

Juice of half an orange

1 cup flour

1/4 t baking powder

1 cup water

Juice of half a lemon

juice of half an orange

1 t cornstarch dissolved in 3 T water

1 egg yolk

1 t butter

Beat 5 egg yolks for 5 minutes, gradually add sugar, vanilla, and the first 1/2 of the juices. Sift flour with baking powder, then add. Separately, beat the egg whites stiff. Fold into the cake mixture gently. Bake in 3 layer tins that have been sprayed with baking spray or greased and floured. 350º until a toothpick comes out clean. Allow to cool completely before assembling.

For the filling, boil together water and the second 1/2 of the juices, along with the cornstarch dissolved in the water. Add to this 1 egg yolk slightly beaten and the butter. When firm, spread between the layers.

Mock Drumsticks

Usually when I think of a “mock” item, I imagine chicken being the meat made to mock something else, not the other way around. Here, veal and pork are shaped into the representation of a drumstick and deep fried like a fried chicken leg. These days, veal is hard to find as the meat industry has reduced its production based on the inhumane treatment of beef calves. I’d be more inclined to make mock drumsticks from turkey breast so to get the shape without the sinew and gristle of a true turkey leg.

Mock Drumsticks

Cut lean veal and pork in large cubes and pound flat with a wooden mallet. Add salt, pepper and paprika. Insert wooden skewers through the pieces of meat, alternating the veal and pork. Pat the meat into drumstick shape and dip in well beaten egg, then in fine crumbs seasoned with salt and paprika. Sauce in hot fat until well done. Serve with a garnish of parsley.

Potato Dumplings

This recipe for potato dumplings is reminiscent of Beyrische Knoedel which we saw recently. They both call for riced potatoes. These are different from mashed potatoes (although I suppose in a pinch you could use mashed). A potato ricer is a device that reminds me of a giant garlic press lol. There are a variety of shapes and sizes, you can even get one that has small and large holes to make smaller or larger ricing. According to FineCooking.com, the benefit to a ricer is you are virtually guaranteed no lumps in your potatoes if you use the ricer vs a masher.

Potato Dumplings

Boil 6 to 8 medium sized potatoes in their skins. Drain, peel and put through potato ricer. Measure 5 cups of the riced potatoes without pressing them down. Turn lightly on a board, add 1/2 tablespoon salt, 1/2 teaspoon sugar, 1 egg, a few grains nutmeg and just a suggestion of cloves. Add 1 cup sifted flour to make a soft, smooth dough. Shape into a roll about 1/2 inch thick and then cut off in pieces about an inch long. Shape, drop into boiling salted stock or water, cover closely and cook for 10 minutes. Drain and sprinkle with melted butter and browned fine bread crumbs.

 

Potato Dumplings

6-8 medium potatoes, boiled

1/2 T salt

1/2 t sugar

1 egg

1/8 t or less nutmeg

1/16th or less of cloves

1 cup flour

Water or stock to boil dumplings

Melted butter (1/2 cup?)

Fine bread crumbs (1/2 cup?)

Peel the potatoes, then rice them until you have 5 cups of riced potatoes. Turn this out onto a board. Add salt, sugar, egg, nutmeg and cloves. Carefully mix to combine. Add flour to make a smooth dough. Shape the dough into a roll abut 1/2″ thick. Cut off 1″ pieces and roll them into balls. Drop into boiling, salted stock or water. Cover and cook 10 minutes. Drain. Sprinkle with melted butter and browned, fine bread crumbs

Macaroni and Salmon

Oh dear. I suppose this could be like tuna casserole. It’s basically the fish and noodles with a cream sauce. Just….it’s a no for me, dawg.

Macaroni and Salmon

1 8 oz pkg White Pearl macaroni (cooked)

1 can salmon

2 tbsp butter

2 cups milk

3 tbsp flour

Buttered bread crumbs

Combine a tablespoon oil from the salmon with the butter and melt. Mix in the flour. Add milk, season with salt & pepper. Boil three minutes stirring constantly. Arrange the boiled macaroni and salmon in layers in a well buttered dish, pouring some of the sauce over each layer of salmon. Sprinkle with butter bread crumbs and bake 30 minutes. (try at 350 until it is browned slightly)

Cranberry & Raisin Pie

I’m very curious about the section below this recipe: The Housewife’s Idea Box. I wish we could have seen what was in it! Cleaning with vinegar? Tips on frugality? Oh, the advice that has been lost to the ages.

Cranberry and Raisin Pie

Three and one-half cupfuls cranberries, one-half cupful raisins, one cupful sugar, two tablespoonfuls flour, one tablespoonful butter.

Line pie pan with pastry. Chop the cranberries with the raisins and mix with the remaining ingredients. Put into pastry lined pan and bake for 15 minutes in a hot oven (450 degrees). Reduce heat to moderate (350 degrees) and bake 15 minutes longer.

 

Cranberry and Raisin Pie

3 1/2 cups cranberries (fresh)

1/2 cup raisins

1 cup sugar

2 T flour

1 T butter, melted & cooled

Pastry for single crust pie

Line pie pan with pastry. Chop the cranberries with the raisins. Mix well with all remaining ingredients. Pour into pastry and bake for 15 minutes at 450º, then reduce heat to 350º and bake another 15 minutes.

Cheese Rolls

This recipe for cheese rolls sounds yummy and has a lovely technique for attractive rolls at the end. But first, let’s talk yeast. We have learned previously that yeast was a byproduct of beer making, and has been around for hundreds of years. Prior to the use of yeast, most bread was either a sourdough type or unleavened. The chemical reaction of the yeast rising in the proofing dough adds air to the dough, making it more soft and adding loft. In the past, yeast was available in cake form as well as dry. Today we can purchase dry yeast, cake yeast on occasion, packets of yeast, and even yeast formulated for your bread machine that is fast acting. Cake yeast, which this recipe calls for, is also called fresh yeast, or compressed yeast, and can still be purchased. It stays good for up to 10 days in the fridge, but it can be impacted by temperature fluctuation and that is why many people have moved to using dry yeast. Because this recipe calls for so much flour, I suspect the cake of yeast intended was a 2 oz cake. That would be equivalent to 2 1/4 tsp of dry yeast. I have linked to a wonderful website after the recipe that has a yeast conversion table to help you determine the right amount of dry yeast needed for your recipes.

I will write out the recipe as printed and then convert it to our modern style.

Cheese Rolls

Mix 1 cup hot water with 1/4 cup sugar and 1 teaspoon salt. Let stand until lukewarm. Soften 1 yeast cake in 2 tablespoons lukewarm water. Add 1 teaspoon sugar and combine with the first mixture. Add 1 well beaten egg and 2 1/4 cups grated cheese. Gradually beat in 3 1/2 or 4 cups sifted flour. Turn out on a lightly floured board. Knead until elastic and smooth. Shape in a loaf and place in a buttered loaf-cake pan or form into tiny balls. Place three of the little buttered balls in buttered muffin pans, cover and let rolls or loaf rise in a warm place until nearly double in bulk. Bake the rolls in a hot oven, or at about 425 degrees F for 12 or 15 minutes. The loaf is baked at a lower temperature at about 350 degrees F.

Cheese Rolls

1 cup hot water

1/4 cup sugar

1 tsp salt

1 yeast cake (or 2 1/4 tsp dry yeast)

2 T lukewarm water

1 tsp sugar

1 egg well beaten

2 1/4 cups grated cheese, any kind

3 1/2 – 4 cups flour

Butter as needed

Mix together the hot water, 1/4 cup sugar and salt in a bowl. Let stand until lukewarm. In another bowl, soften the yeast with 2 T lukewarm water. Add 1 tsp sugar, stir, then combine with the first mixture. Add the egg and cheese, stir. Gradually beat in the flour. On a lightly floured board knead until elastic and smooth (10 minutes?).

For a loaf – butter a loaf pan and shape the dough nicely. Cover and allow to rise until nearly double. Bake at 350 until golden brown.

For rolls – roll the dough into small balls. Butter a muffin tin and place three balls in each hole. Cover and allow to rise until nearly double. Bake at 425 for 12-15 minutes.

 

Additional Information

Yeast Conversion Table via Red Star Yeast

 

PS Happy Father’s Day to my wonderful husband, my father, and all the great dads out there!