Showing posts from March, 2016

1937 Vintage Easter Recipe: Strawberry Puff Pudding

This recipe for Strawberry Puff Pudding is from my March 25th, 1937 copy of "What the Well Dressed Table Will Wear for Easter" published by A&P. It's an airy, fruity gooey delight!

Notice that the mirror being held by the woman standing behind the seated lady looks like a giant egg about to be cracked on her head? The covers on the A&P menus in my collection are fun and sometimes mildly deranged.

I made my own gluten-free, lower sugar adaptation:
16 oz sliced fresh strawberries: 145 calories 1/4 cup organic sugar: 180 calories 2 tbsp Bob's Red Mill tapioca flour: 50 calories 2 large organic eggs: 140 calories 6 tbsp organic sugar: 270 calories 1/8 tsp salt 1/4 tsp cream of tartar 3 tbsp sifted Bob's Red Mill oat flour: 90 calories 3 tbsp sifted Acadia Light Buckwheat flour: 100 calories
Place the sliced strawberries, 1/4 cup sugar and tapioca flour in a saucepan. (Shown in my 1940s glass pan.)

Cook on medium low for about five minutes while gently stirri…

1950s Vintage Maine Recipe: Is it pizza? Bacon Quiche? Dinner? Breakfast?! It's Fou Fou!

I don't know anything about Mrs. Margaret G. Trinward other than this recipe of hers from the undated circa 1950s "The Fellowship Cook Book" from the Second Congregational Church in Norway, Maine, but the fact that she calls this a "lunch or evening snack" and named it "Fou Fou" makes me think she was a lot of fun to be around. I searched the web and couldn't find any other recipes like this by the same name.

Vintage 1950s Fou Fou (as found):
1 cup grated cheese, 2-3 cups milk, 1 chopped onion, 1 egg, 6 slices bacon, chopped, pepper, salt, poultry seasoning. Pour over buttered slices of bread, butter downward, on baking sheet. Bake at 400 degrees until brown.
Here's how I made it:
1 cup shredded sharp cheddar cheese: 440 calories 1 cup chopped onion: 45 calories 2 cups whole milk: 300 calories 2 large organic eggs: 140 calories 6 slices cooked turkey bacon: 240 calories 6 slices gluten-free oat bread: 420 calories 1 tbsp butter for bread: …

Blue Skies and Pyrex: Vintage Kitchen Picking!

I've missed my blog! I had to take time away to rest before I can get to editing my cook book. Yesterday afternoon I sat on the rocking chair in my sunroom, listened to the one remaining a.m. oldies station and rumbling sky as a thunderstorm clouded out an unseasonably warm sunny afternoon. It was very soothing. Except for the weather report: Snow for Sunday!
For over two months seven days a week my kitchen was a working WWI - 1940 recipe testing facility from dawn until way past dusk. In order to force myself to take a break I've ordered a muumuu online! It's an assignment I gave myself. I'm going to treat mandated relaxation like a job complete with its own uniform (that does seem counter-intuitive and granted is a bit kooky). I'm definitely a Type A prone to overworking, so it's what I gotta do. We all could afford to stress less, don't you think? That's something I plan to cover in my book after my cook book.

I took a walk around my neighborhood …

People don't "claim" addictions. Addictions claim people.

A Maine paper published "Despite the stigma of addiction, I no longer keep my past a secret." I was very disheartened to read some of the comments, and so I picked one and am posting my response here.

PeterG2421 hours ago Is this really a stigma these days? It seems everyone I see is now claiming an addiction. Nearly as much as those professing to be gluten intolerant (new studies show as vastly overstated) and suffering from Lyme Disease (albeit the new one). Can we not focus on treatment before we get trendy? The use of Heroin is nothing new (Opium Wars); the issue is purposeful flooding of the market where once was amply (?over?) prescribed opiates in a population idle due to a poor economy and precious little outlets for boredom (especdially during long winters).
Is this really a stigma these days?
It seems everyone I see is now claiming an addiction. Nearly as much as those professing to be gluten intolerant (new studies show as vastly overstated) and …

I made whole grain gluten-free bread from scratch! And I broke the rules!

I'm feeling very victorious right now! (I'd much rather my kitchen accomplishments go to my head than my waist!) I thought I'd never be able to make delicious, healthy, whole grain gluten-free bread that looks like and tastes like real bread. This IS real bread! There is NO rice flour, xanthan gum (or any gums!) in this loaf of oat molasses bread. Almost every gluten-free guru or hack will tell you you need xanthan gum. It's in most every commercially available gluten-free bread or mix. This bread breaks the rules and is proof that you can make good bread without it. The recipe for this loaf of bread will be in my book, Thrifty Vintage Gluten-Free Recipes! I hope you're getting excited!!