mme_hardy: White rose (Default)
From Woman's World, August, 1936 p. 24, but this time not nasty. 


To begin at the beginning, here are two quick sandwich breads -Chocolate Bread which you will find perfectly grand for cream cheese or marmalade sandwiches, and Date-Nut-Orange Bread.

Chocolate Bread
3 cups sifted cake flour
3 teaspoons baking powder
1 3/4 teaspoons salt
1 egg
1/4 cup melted butter or shortening
1 1/4 cups milk
2 squares (ounces) unsweetened chocolate, melted

Sift together flour, baking powder and salt. Add sugar and when thoroughly blended moisten with the beaten egg. shortening and milk,. adding these gradually and mixing well. Finally add the chocolate and when well blended turn into a greased loaf-pan and bake in a moderate oven-350 degrees F.--about one and a quarter hours.

Date-Nut-Orange Bread

2 cups white flour
1 teaspoon soda [baking soda, I assume, not washing]
1 teaspoon salt
2 teaspoons baking powder
2 cups graham flour
3/4 cup sugar
2/3 cup chopped nut-meats
2/3 cup pitted dates, cut small
Grated rind 1 orange
2 cups sour milk
1/2 cup molasses

Sift together the white hour. soda, salt and baking powder. Add the graham flour, sugar, nut-meats,
dates and orange rind and moisten with the blended sour milk and molasses. Turn into one large well greased bread pan and bake in a moderate oven-350 degrees F.-about one and a quarter hours.

...
Another variety of the rolled sandwich is the one where buttered fresh bread is rolled around a spray of watercress. a short stalk of celery (plain or stuffed) or a tip of cooked asparagus, any of these being first dipped into French dressing for greater flavor.
[I've seen recipes where the asparagus was dipped in hollandaise. Mm.]

...
Afternoon Tea Sandwiches

Cucumber: White bread with filling of finely minced well drained cucumber seasoned with onion juice, lemon juice and minced parsley.

Rolled Mint: Cream butter for sandwiches then work into it very finely minced mint-1 teaspoon to 2/3 cup butter.

Peach Cream: Spread white, graham or whole wheat bread first with softened butter then with cream cheese., next with peach (or apricot) marmalade. Nuts if you like but they are good enough without. Serve either as open or closed sandwiches.

Tropical: Use white bread, spread with creamed butter then with currant jelly into which shredded coconut, plain or toasted, has been beaten with a fork. Top with thinly sliced bananas sprinkled with lemon juice. Serve either open or closed.

Date Nut: Thin slices of pound cake or sponge cake with filling of chopped dates and nuts (in equal proportions) moistened with orange juice.

Campfire Sandwiches

Split, toast and butter round sandwich rolls. Fill with piping hot slices of sautéed canned corned beef hash, top with a little prepared horseradish, mustard or mustard pickle. Serve dill pickles on the side.

Roquefort-Ham for the Slag Party*

Combine finely minced ham with one-fourth its bulk each of mashed roquefort cheese and chopped sweet pickles. Moisten with French dressing or mayonnaise. Use buttered whole wheat or rye bread or pumpernickel, topping the filling, if desired, with thinly sliced, well chilled, seasoned fresh tomatoes.

Century Club

Use three slices buttered toast for each sandwich. Arrange on the first, lettuce, crisp bacon and sliced tomato moistened with French dressing or mayonnaise. Cover with second slice of toast, placing on this lettuce, cold tongue and minced mustard pickle. Top with remaining toast slice, cut through to form two triangles and garnish with pickle fans.

* okay, it's really Stag Party, but I prefer the OCR version. 
mme_hardy: White rose (Default)
The (sadly) typical historical food blog runs something like "Here's a picture and transcription of an authentic recipe.  Now here's my version, which substitutes baking powder for hartshorn, cinnamon for grains of paradise, and halves the sugar to suit modern tastes!"

Ivan Day is not that blogger.  He uses period techniques, ingredients, and tools to reproduce the historical recipes as accurately is possible.  One of his specialties is perfect reproductions of the elaborate set pieces of sugar, dough, and jelly that were part of upper-class European cuisine from the medieval period forward.
Enjoy!  I have ordered his Cooking in Europe:1650-1850 and am eagerly anticipating it.

Edit: DO take the time to watch the video of a flummery in motion.
mme_hardy: White rose (Default)
I have been thoroughly enjoying -- thank you for the rec --- Simon Hopkinson and Lindsey Bareham's The Prawn Cocktail Years, an overview of great British foods and classic British-restaurant foods. Each recipe is preceded by a couple of discursive paragraphs on the history of the dish, why people like it, and possible variations and disagreements.  For the first time I can see why toad-in-the-hole might be appetizing.

As I happily turned over the pages, I did run into a boggle: "Chicken Maryland".

"However, chicken Maryland remains as American as a hamburger: it is the luxury version of the most basic Southern Fried Chicken. Southern-states white-trash cooking has always been a touch weird to us Limeys, but is based on sound principles -- even if it's a bit high on the cholesterol count and everything is fried in lard or hog fat."

Chicken Maryland is fried chicken thighs, sweetcorn fritters, fried bacon, and fried bananas, served with a lemon-juice-cream sauce. ("Tuck sprigs of curly parsley here and there, to brighten up what is essentially a beige dish.")

I have never heard of chicken Maryland. My husband, who grew up in DC, has never heard of chicken Maryland. When we think of classic Maryland dishes, the answer is " Lady Baltimore cake, anything with Old Bay Seasoning, and crab in all forms." I thiiink there may be a classic Maryland terrapin dish, but for obvious reasons I've never had it.

Which leads us to a low-tech poll.  I am:
  • American
  • Not-American
  • Not-American, but familiar with American foods
  • An objector to this question.

I have:

  • Eaten chicken Maryland
  • Heard of chicken Maryland
  • Never heard of chicken Maryland
  • Other, which I will tell you in the comments
Tickybox:
  • Loves fried chicken, but fries it in Crisco like a respectable human being.

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