Simple, Spiritual, Outdated Living in a Vintage New England Home on the Southern Coast of Maine

Saturday, March 26, 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 stirring until the sugar and tapioca is syrupy.


Beat the egg yolks with an electric mixer until thick, then add the 6 tbsp of sugar and beat again.


Thoroughly clean the beater heads, then in a separate bowl beat the egg whites until very bubbly, then add the salt ad cream of tartar and beat again until stiff.


Fold in the egg whites into the sugared yolks (not the other way around as originally instructed). Slowly shake the flour into the batter, about one tbsp at a time, and blend with a wooden spoon. Make sure there are no lumps.


Fill a baking pan with about 1/4 inch of water, and scoop 1/5th of the strawberry mixture into each one of five ramekins. Pour 1/5th of the batter on top of each. Pop any larger bubbles with a toothpick before placing them in the shallow pan of water and baking in a pre-heated 325 degree oven for 40 minutes.


Do a toothpick test after forty minutes; it should come out clean. If not, place them back in for another five minutes and test again. Let the puffs cool on a wire rack. Although the original recipe said to serve this cold, I ate one while still very warm and I very glad I disobeyed. It's wonderful either way!


Makes five servings with about 195 calories each. Happy Easter!

Wednesday, March 23, 2016

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: 100 calories

I lined a baking pan with the six slices of bread, buttered, then placed them in butter side down in an 11" x 7" baking pan. (Maybe you'll notice a missing crust. I was hungry.)

 I combined the chopped onions, cheese and cooked bacon pieces in a bowl.


In a separate bowl I beat the two eggs.


I added the eggs and milk to the bowl, mixed them together and it looked like milky soup.


I wondered if Mrs. Trinward knew what she was doing with this recipe because I was having my doubts, but from my past experiences with vintage cooking I've learned to trust the ladies! Surprising things happen!

I poured the mixture over the slices of bread and added celery salt, pepper, and rosemary.


The bread absorbed all of the milk and I could sense that it was going to be good. Once in the oven at 400 degrees, I could smell that it was going to be awesome! I let it bake for about forty minutes. When it first came out of the oven, the bread was bubbled up from steam, but after a few minutes it settled back down and looked like this:


The eggs and milk infused the bread through to the bottom which created layers.


The edges got nice and crispy. You can of course bake it a bit longer for a more golden experience.


How does it taste? Like a bacon pizza omelet quiche, or Fou Fou for short! I'm having this for dinner tonight with a tomato and vinegar salad on the side.


As prepared, makes six servings of Fou Fou with about 280 calories each.

Friday, March 18, 2016

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 this afternoon and snapped a pic of these clouds that look like they are speeding by. As for my vintage picking today, the pretty blue mixing bowl above is Pyrex. My cost: $1.


These cute little "Citrus Fruit Eating Gadgets" are the same starburst pattern as my flatware. My cost: $3.


I LOVE these vintage 1940s blue tint Pyrex Flameware glass saucepans with detachable glass handles! They look like they were never used. I bought them on sale at an antique shop, all three for $26. I especially like that they have the original paper labels.


I'm not comforted by the "For your protection" clause though, but I plan to use these on lower heat settings. I think they might be good for making pudding and white sauces.

I'll aim to update at least once a week. Have a great weekend!

Wednesday, March 9, 2016

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


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?

Yes.

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).

People don't "claim" addictions. Addictions claim people. Addicts and alcoholics admit defeat and usually very privately and with great shame. Likening the courage of the admittance of an alcohol and drug addiction, past or present, to "claiming" a food intolerance is an attempt to diminish the courage of openly discussing a painful past and the genuine power of addiction. The numbers of people are shockingly high yet that does not diminish the veracity. As many people who are known addicts and alcoholics are exponentially more people who are quietly suffering and dying from their addictions.

Can we not focus on treatment before we get trendy?

Long-term sobriety and living clean is a part of long-term treatment. Treatment doesn't end when someone leaves rehab (if they are lucky to have insurance coverage). I can only hope that shame reduction and honest living becomes 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 [sic] during long winters).

What is new is the number of people dying and becoming addicted.

As your reply to this courageous and honest article of admission demonstrates, there will always be repercussions to acknowledging who we are. But I, like the author, have a conscience that dictates I not stay silent. 

My name is Averyl and I am a person in long-term recovery-- 21 years--from alcoholism.

Wednesday, March 2, 2016

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!!