Elephant Ears (1919) & a trunkload of food

Sun Nov 4 03:32:27 UTC 2001

   I don't watch the Yankee game before two outs in the bottom of the ninth....
   I went to the Amazon site just now, and it was down.  Is Amazon going out of business?  Where's my EL CHOLLO cookbook?...
   The Schlesinger Library (Radcliffe/Harvard, on Hollisweb) provides interesting catalog browsing.  The BEVERLY HILLS COOKBOOK 1912-1928 (1985) by Electra Lynn Anderson appears valuable.  It looks like it has cocktail recipes....
   "Ice cream" beats "iced tea" by about 100 years.

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ELEPHANT EARS (continued)

ARCADIA COOK BOOK
compiled by the Ladies of the Universalist Church
Waterville, Maine
1919

Pg. 75:
      ELEPHANT EARS
   Two eggs, 1 3/4 cups molasses, 1/2 cup sour milk, 1/2 cup butter, 2 teaspoons soda, 4 cups flour, 1 cup raisins, cassia, cloves.
   Evelyn L. Simpson

(I was checking out the Maine cookbooks for "Bangor Brownies" and for a possible Maine research trip...My next "elephant ears" is the World's Fair Cookbook of 1939-1940.  DARE has 1967-68...Not for free use in the OXFORD ENCYCLOPEDIA OF AMERICAN FOOD & DRINK--ed.)

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SARATOGA POTATOES (1874)

THE QUEEN OF THE KITCHEN:
A COLLECTION OF "OLD MARYLAND" FAMILY RECEIPTS FOR COOKING
by Miss Tyson
Philadelphia: T. B. Peterson & Brothers
1874

Pg. 192:
      _Saratoga Fried Potatoes_
   399.  Take nicely peeled Irish potatoes, and cut them in very thin slices; throw them into cold water; ice water is best; let them remain for 1 hour; then take them out, and wipe them perfectly dry.  Put a few at a time into boiling lard or beef drippings; stir them all the time to keep them from sticking to each other, or to the skillet.  When fried a light brown, take them out and put others in.  As you take them out of the grease, be careful not to take any with them.  Put them on a sieve, and keep them near the fire until ready to dish.

(OED has 1876 and 1877 for "Saratoga (fried) potatoes"--ed.)

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BANANA (NUT) BREAD (continued)

INSTRUCTION IN COOKING WITH SELECTED RECEIPTS
by Mrs. John W. Cringan
Richmond: J. L. Hill Printing Co.
1895

Pg. 20:  BANANA BREAD...
Pg. 21:  COACH WHEELS...
Pg. 25:  GILL CAKES...
Pg. 27:  BACHELORS' LOAF...BACHELORS' PUFFS...
Pg. 28:  IRISH POTATO BREAD...
Pg. 31:  NOTHINGS...
Pg. 37:  LAPLANDS...
Pg. 45:  GREEN TEA...
Pg. 121:  KENTUCKY CHICKEN PIE...
Pg. 157:  PECCIDILLO, A SPANISH DISH...
Pg. 159:  CECILS...

HUB CITY COOK BOOK
compiled by Lydian Circle No. 3
of Main Street Methodist Church
Hattiesburg, Mississippi
1936

Pg. 33:
_BANANA NUT BREAD_--1-4 cup butter, 3 bananas, 1 cup nuts, 1 cup sugar, 2 eggs, 2 or 2 1/2 cups flour, 1 teaspoon soda.
   Heat oven hot.  Then cool down to medium when bread is put in.  Bake 1 hour.--Mrs. Claud Williams.

_BANANA BREAD_--1-2 cup butter, 2 eggs, 2 cups flour, 1 cup nuts, salt.  Mix in order given.  Bake 250-300 degrees until real brown.--Mrs. G. F. Dickson.

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PECAN PIE (continued)

COOK BOOK:
NEW SOUTHERN RECIPES
by Mrs. E. F. Warren
1922

Pg. 29:
PECAN SANDWICHES...RAISIN SANDWICHES...
Pg. 43:
TEXAS PECAN PIE--One cup of sugar, one of sweet milk, one-half cup of pecan kernels chopped fine, three eggs, one tablespoon flour.  When cooked, spread the whites of two eggs well beaten with two tablespoons of sugar on top, brown and sprinkle a few of the chopped kernels over it.

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CHIFFON PIE, SNICKERDOODLES (continued)

BOZEMAN WOMAN'S CLUB
COOK BOOK
Bozeman, Montana
1926

Pg. 71:
   CHIFFON LEMON PIE--Three eggs, 1/2 cup sugar, 3 tablespoons boiling water, 1 lemon.  Beat egg yolks until thick, beat sugar into yolks, gradually add water and juice and rind of lemon, cook in double boiler until thick.  Beat whites very stiff and add 1/2 cup sugar, pour custard over this, folding mixture together.  Put in baked curst and brown in oven.
   Mrs. J. A. Nelson

Pg. 127:
   SNICKERDOODLES--Four cups flour, 2 cups sugar, 1 cup sweet milk, 3/4 cup butter, 3 eggs, 3 teaspoons baking powder.  Drop on buttered tins, sift on cinnamon and sugar and bake in a quick oven.  Less butter may be used.
   Mrs. W. M. Cobleigh

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CHINA CHEWS, DUTCH APPLE CAKE (continued)

EPWORTH LEAGUE COOK BOOK
of the First M. E. Church
Eliot, Maine
C. F. Whitehouse, Printer, Dover, N. H.
1922
(Not paginated--ed.)

      _DUTCH APPLE CAKE._
   One and one-half cups flour, one egg, one tablespoon melted butter, little salt, one-half teaspoon soda, one teaspoon cream tartar; mix with sweet milk about the same as fritters.  Pour over sliced apples, then sprinkle with dugar.  Serve with sweet sauce.

(...)

      _CHINA CHEWS._
   One cup dates, cut fine, one cup walnuts, chopped, three eggs, beaten light, one cup sugar, three-quarters cup flour, one teaspoon baking powder.  Mix together and spread on tin quite thin.  Bake about ten minutes.  Cut in squares and roll in sugar.
   CAROLYN M. SMALL,
   Rumford, Maine.

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DUTCH APPLE PIE (continued)

THE COOK COUNTY COOK BOOK
compiled by the Associated College Women Workers
from recipes contributed by Cook County ladies
McElroy Publishing Co., Chicago
1912

Pg. 514:
   _DUTCH APPLE PIE_--4 sour apples, 2 tablespoons sugar.  Sift together a 1/2 cup flour, 2 teaspoons baking powder, and 1/2 teaspoon salt, and rub in 4 tablespoons butter; beat 1 egg; add to 2/3 cup milk, stir into the above and put in a deep pie-plate; core, quarter and partly rub apples in the batter, sprinkle sugar on apples only.  Bake 15 minutes in a hot oven, and serve with lemon sauce.--Mrs. Mary Kemp, Tinley Park, Ill.

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THE SENTINEL JEWISH COOK BOOK
Fourth Edition
edited by Josephine Weinstein
Sentinel Publishing Company, Chicago
1936

Pg. 15:  CHOPPED LIVER APPETIZER...
Pg. 231:  TAYGLECH...
Pg. 315 (Index):
_MEHLSPEISE (Flour Foods)_
Bread Dumplings...36
Dumplings...40
Ein Lauf...36
Fingerhuetchen...35
Kartoffel Kloese...37
Knoedel...39
(Pg. 316--ed.)
Kolduny...33
Krepchen...33
Liver Dumplings...37
Mandel Kloese...35
Marrow Balls...36
Matzos Flour Dumplings...38
Noodles...39
Pirogen...38
Plaetzchen...35
Potato Kneidel...34
Soup Cakes...34
Spatzen...40
Suet Balls..34