Orange Mallobet

I've decided to share with you all another recipe from the Grunow Refrigeration Recipe book. Unfortunately for me, the front cover has completely fallen off, but I am sure that the recipes still work! For today's recipe, I've decided to share with all how to make Orange Mallobet, 1930s style. Now, before I read this recipe, I wasn't quite sure what Mallobet was, so a google search was necessary. According to the Food Resource Glossary at Oregon State University, mallobet is "a frozen dessert, on the order of a sherbet containing marshmallows." Sounds interesting, doesn't it?

Orange Mallobet
Ingredients-
20 marshmallows
1 1/4 cup orange juice
1/4 cup egg whites
1/4 cup water
2 tablespoons lemon juice
3 tablespoons sugar
Orange coloring if desired

Directions-

This first part is a little bit confusing for me, so I'll type it out exactly as the recipe calls for. I hope that you understand it better than I do!

"Put the marshmallows over hot water with the water and 3/4 cup of the orange juice; add 2 tablespoons of sugar, and set aside until slightly jellied. Add remaining sugar to egg whites and whip stiff. Combine as directed above and freeze without stirring"

If you would like more information about Grunow please check out my earlier blog post here- Grunow Refrigeration Recipe Book

Spoon Bread

I was browsing through my "Aunt Sammy's Radio Recipes Revised" book earlier and I happened upon a recipe that I thought sounded very interesting. I never heard of spoon bread before, but it looks to me that it is a type of corn bread. Here you all go and happy cooking!

Ingredients:
1 cup corn meal
2 cups cold water
2 teaspoons salt
1 cup milk
2 or 3 eggs
2 tablespoons melted fat.

Directions:
Mix up the corn meal, water, and salt together. Then boil for 5 minutes, stirring continuously. Beat up the eggs and add into the mixture along with the milk, and the melted fat. Mix well then pour into a greased pan and bake for 45 to 50 minutes in a hot oven. (about 400 degrees F)

Serve warm!


So, it is a bit different from other corn bread recipes that I have seen, but I am not sure how different it will taste. If anyone has ever had it or tries it, do comment and let me know!

Frosted Scrambled Eggs

This recipe comes from "Better Cooking and Homemaking" from the December 1942 issue. I picked this recipe to share because it sounded interesting and before I saw this, I had never even heard of "Frosted Scrambled Eggs".

Frosted Scrambled Eggs-
Ingredients-
6 eggs
1/2 cup of milk or cream
3/4 teaspoon of salt
Pepper to Taste

Directions-

1. Separate the egg yolks and whites of two of the eggs. Save the whites for the frosting.

2. Combine the yolks with the other four eggs, milk or cream, and seasoning.

3. Beat slightly.

4. Beat the whites stiff with a dash of salt and set aside.

5. Scramble the eggs in butter until almost done, but before they are fully cooked, spread the sauce over the eggs.

6. Quickly place eggs into a hot oven-- roughly 450 degrees, and cook until lightly brown.

7. Serve Immediately and Enjoy!

Obviously because this recipe calls for you to put the skillet in the oven, since you wouldn't want to have to move the eggs into another dish entirely (although you could, but I wouldn't add in the sauce until they are in the new dish that is going to go into the oven), I suggest that you use a cast iron skillet that can go in the oven!

Old-Fashioned Pickled Eggs

Here is a recipe for "Old Fashioned Pickled Eggs". It comes from "Better Cooking and Homemaking" which was published in December 1942. Personally, I don't think that I have ever had pickled eggs, but the recipe sure looked interesting. Besides, eggs are generally inexpensive, so the more recipes that can be found to spice things up, I think the better!

Old-Fashioned Pickled Eggs:
12 to 16 eggs
1 1/2 cup of water
1 teaspoon of salt
1 teaspoon of mixed pickling spices
3 tablespoons or more of sugar

Directions-
Hard boil 12 to 16 eggs- or as the book says hard cook. Shell and let rest.

While the eggs are cooling, combine the rest of the ingredients in a sauce pan. Simmer for 8 to 10 minutes. Strain and pour hot over the eggs. Keep covered in the refrigerator for 2 days before serving.

Enjoy!

Boston Brown Bread

I've only ever had Boston Brown Bread once, but it has always fascinated me. I can't rightly say why, probably because it is old-fashioned sounding and I love old-fashioned things. However, when I had it, I didn't like it. Maybe I'd like it better if I had it fresh instead of from a can. (Did you know that it came in a can? I guess you can get anything in a can-- even socks!). This recipe comes from "Aunt Sammy's Radio Recipes Revised", which was published in 1931 but came from the radio show which aired in the 1920s. Good luck and if any of you try it, let me know how it turns out!

Boston Brown Bread-

Ingredients:
1 cup corn meal and 1 cup rye meal OR 2 cups corn meal.
1 cup Graham flour. (I'm sure that any all-purpose flour would work here)
1 teaspoon salt.
3/4 cup molasses
2 cups sour milk, and 1 1/2 teaspoons soda, OR 2 cups sweet milk, 1/4 teaspoon soda, and 4 teaspoons baking powder

Mix the dry ingredients and add the molasses along with the milk. Beat the mixture thoroughly, then pour into greased molds until they are about three quarters filled. Cover loosely to keep out the moisture and steam for 3 1/2 hours. Remove the covers and bake the bread in a moderate oven for about 10 minutes to dry off. If the bread is crumbly, use a string to cut slices rather than a knife.

Notes: A moderate oven, according to the same book, would be somewhere between 325 to 375 degrees F.

Oven Temperatures

Since some of the recipes that I have given out and will give out use terms like hot, very hot, etc and not always degrees, I thought that it would be good to give a reference guide to these terms. This guide comes from "Aunt Sammy's Radio's Recipes Revised" and was published in 1931. Aunt Sammy's Radio Recipes, as the name denotes, was a popular radio recipe show in the 1920s.

Oven Temperature Guide:
Very Hot- 450 to 500 degrees F
Hot- 400 to 450 degrees F
Moderately hot-375 to 400 degrees F
Moderate-325 to 375 degrees F
Very moderate- 300 to 325 degrees F
Slow- 250 to 300 degrees F
Very Slow- 225 to 250 degrees F

I hope that this helps!

Horseradish Sauce

I've never been a big fan of horseradish, for the most part I find it a bit too spicy for my personal preference but I do know a lot of people who do like it. I've never had homemade horseradish though! Here is a recipe courtesy of Aunt Sammy.

Horseradish Sauce:

Ingredients-
1/2 cup thick sweet or sour cream
1/2 teaspoon salt
1 teaspoon sugar
3 or 4 tablespoons fresh grated horseradish

Directions-
Whip up the cream with the salt and sugar. Gradually add in the horseradish. Best with fish or other meat.