Vintage Cookbooks
from "Food That Really Schmecks", 1968...Vegetables:
Suess Und Sauer Rote Reive (Sweet and Sour Beets)
3 cups beets, cooked, sliced or diced 2 tbsp butter
1/2 cup sugar 1 tbsp cornstarch
1 tsp salt 1/4 cup vinegar or red wine
1/2 cup water
Mix the sugar, salt, cornstarch and stir as you add the vinegar and water. Cook the mixture 5 minutes or till it thickens a bit; add the beets and let stand half an hour. Before serving heat to boiling point and stir in the butter.
Welshkahn Oyster Puffa (Oyster Corn Fritters
2 cups corn, fresh or canned 2 tbsp flour
1/2 tsp salt 1/4 tsp pepper
2 eggs separated
To the corn add the beaten egg yolks, flour and seasonings. Add the stiffly beaten egg whites and blend. Drop by spoonfuls the size of an oyster on a hot, buttered frying pan and brown gently all around.
Potato Scones
1 cupful leftover mashed potatoes 1 tsp baking powder
1/2 cup flour 1 egg
Mix all together, bake on a griddle or in a frying pan in a bit of melted butter till they're golden and puffy; turn them over and brown the other side. They're delicious with meat or with butter and jam or syrup.
Suess Und Sauer Rote Reive (Sweet and Sour Beets)
3 cups beets, cooked, sliced or diced 2 tbsp butter
1/2 cup sugar 1 tbsp cornstarch
1 tsp salt 1/4 cup vinegar or red wine
1/2 cup water
Mix the sugar, salt, cornstarch and stir as you add the vinegar and water. Cook the mixture 5 minutes or till it thickens a bit; add the beets and let stand half an hour. Before serving heat to boiling point and stir in the butter.
Welshkahn Oyster Puffa (Oyster Corn Fritters
2 cups corn, fresh or canned 2 tbsp flour
1/2 tsp salt 1/4 tsp pepper
2 eggs separated
To the corn add the beaten egg yolks, flour and seasonings. Add the stiffly beaten egg whites and blend. Drop by spoonfuls the size of an oyster on a hot, buttered frying pan and brown gently all around.
Potato Scones
1 cupful leftover mashed potatoes 1 tsp baking powder
1/2 cup flour 1 egg
Mix all together, bake on a griddle or in a frying pan in a bit of melted butter till they're golden and puffy; turn them over and brown the other side. They're delicious with meat or with butter and jam or syrup.