Creamy Asparagus Soup Recipe

Creamy Asparagus Soup Recipe

This recipe is one that I found in one of my vintage cookbooks.  I am a huge fan of asparagus, as well as soup, and this is a great combination. The recipe comes from a booklet called, “The Good Provider’s Cook Book.” The book promotes the use of evaporated milk in recipes and it was published by the Borden’s company, makers of evaporated milk. I couldn’t find a publication date on the book but during my research I found that it was published in 1948.        Print Recipe!     White Sauce Recipe Ingredients 3 TBLS butter 3 TBLS flour 1/2 tsp salt 1/8 tsp pepper 2 cups Borden’s Evaporated Milk 2 cups water 2 cups vegetable puree made from the discarded asparagus stalks* Melt the butter in a double boiler, then add flour, salt, and pepper. Stir until well blended. In a separate bowl, combine the evaporated milk and water. Slowly add the combination to the double boiler, then stir until it thickens. Continue cooking mixture for 15 more minutes, stirring occasionally. After fifteen minutes, add the puree. Increase temperature to bring contents up to the boiling point. Use a utensil to prevent a skin from forming on the surface, but don’t let it boil. It is done just before it boils. *Vegetable puree is not commonly used anymore. It was something cooks did (and some still do) to use the outside leaves and other course parts of a vegetable. I found a website that does an excellent job of explaining how to make vegetable puree here. Or, you can substitute baby food, such as carrots, if you don’t want to be...
Beef Tea

Beef Tea

Ever heard of beef tea?  If not, you are not alone.  Seems this is a recipe that was popular many years ago, but has gotten lost in time. One of my really old cookbooks has a recipe for beef tea, and it made me stop my browsing.  I mean, really, who has heard of making tea with meat? This is one recipe I am unlikely to try, and I make no promises on how it tastes.  But, if you feel up to the challenge and make this yourself, I sincerely hope you will share your thoughts on it in the comments below.        Print Recipe!     Beef Tea Recipe Summary: This is a vintage recipe for a drink that was popular many years ago. Ingredients: 1 pound lean beef 1 cup cold water 1 pinch of salt Instructions: Chop the beef until it is very fine. Add to a pot. Cover the beef with the cold water, then let it stand for one hour. Place the pot on the stove, and slowly heat the mixture. Stir frequently, and continue cooking until the water begins to change color. Strain and add a pinch of salt. Preparation time: 1 hour(s) 10 minutes Cooking time: 10 minutes Number of servings (yield): 1 Meal type: drink Actually, after writing the ingredients and instructions for this recipe, it sounds more like beef broth than tea.  I have changed my mind.  This might be pretty good on a chilly day.  But, I think I’d rather have beef stew than tea.  Still, just the sound of beef tea is interesting to...
The Secret to Custard Pie

The Secret to Custard Pie

Do you know what the secret to custard pie is?  Me either.  But, thanks to one of my really old cookbooks, I now know. Well, truth be told, I do not know if I trust this book as accurate, since the book it came from is clearly promoting Crisco, so I think the author may have been a bit biased.  Chances are, though, that it makes a pretty gosh-darn cook pie! So, according to my book, the secret of great custard pie is two fold: An unsoaked crust, and a smooth, velvety filling. I can’t honestly say I knew what an unsoaked crust was before reading this book.  Now I understand that it means the crust stays firm while cooking, instead of soaking up the pie batter.  I’m learning more and more about how to cook every day!  According to my book, the way to prevent having a soggy pie crust is to: Brush melted Crisco or a beaten egg white onto the bottom of the pie crust. Use scalding milk, and to pour warm pie filling into the crust before baking it. Preheat the oven, so the pie goes straight into a hot oven.  Lower the temperature after putting the pie in. As for the smooth filling, you can prevent your custard from breaking apart by doing the following: Bake your pie slowly.  Bake it at the high temperature for the first 10 minutes to set the crust, then reduce it for the remainder of the cooking time. Take the pie out of the oven as soon as it is done baking.  You can test it for doneness by...
Plum Butter

Plum Butter

Plum butter is something most people of today are not familiar with.  To be honest, I’m one of those people.  I have had apple butter, which I think is delicious but have not tried to cook, but not plum butter. While looking through one of my old cookbooks, I found a recipe for plum butter that I am now going to share with you.  Please let me know if you have made this recipe, and how it turned out.        Print Recipe!     Plum Butter Recipe Summary: Plum butter is a classic recipe that goes well with pork as a main dish. This also tastes great on toast. Ingredients: Plums Apples (equal amount as plums) Sugar (2/3 the amount of sugar as fruit) Cinnamon, to taste Cloves, to taste Instructions: Cook the plums and apples in separate pans, until both are well done. Rub the plums through a colander, and put back in pan. Add the apples and sugar. Season with cinnamon and cloves. This vintage recipe comes from “Reliable Recipes For The Table,” which was printed in an unknown year by The Durst Milling Co. of Dayton, Ohio.  My guess is that it dates back to the late 1800s or early 1900s. This is one of the old recipes that skimps on instructions, so I did my best to provide you with the steps you need.  Feel free to let me know if I missed something so I can modify this plum butter...
Vintage Recipes

Vintage Recipes

One of the things I have quite a lot of are vintage recipes. We once owned a house that we bought fully furnished, and there were tons of cookbooks included with the furnishings. Mixed among the newer books were a bunch of vintage cookbook booklets. I’m not exactly sure what to call them, but they are old, and they are a lot of fun to go through. Now that I am getting into learning to cook, I figure it might be fun to share some of the recipes that are in these old cookbooklets.  So, I’ll share them in the Old Recipe category.  I hope you have as much fun seeing the recipes as I have going through them. Don’t be surprised if some of them have very little instructions, since that’s the way a lot of old recipes were published.  But, I’ll do the best I can to fill in the gaps for these wonderful vintage...

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