Avondale Pennsylvania 1912

October 12^th 1912

Garden Special

Mrs. Gill Breninigar

1 qt. of onions                                          4 qts. Tomatoes

6 sweet peppers                                      3 tbsp. sugar

1 qt. chopped celery                               ½ tsp. salt

2 cups of water

Chop onions, peppers and celery, add water and cook together 20 minutes.  Add tomatoes, sugar and salt, cook 10 min.  When boiling hot, fill jars, partially seal and place in hot water bath 20 min.  Use in meat loaf, omelets.  Makes 10 pints. 

DAILY RECIPES BY CALENDAR

As an ongoing feature here, I will add to this each day the recipes out of several books I have that are dated or from calendar books

The list of names for the people who contributed recipes for these books are listed here;

https://kitchenrecipetreasures.com/2021/03/04/daily-recipes-by-calendar-family-names/

Le Habra California from the 1930’s through 1966

10-12-61

Beef Stroganoff     

2 # Filet of Beef                                              ¼ C dry white wine

4 T. butter                                                       1 T snipped fresh dill or tsp. dried

1 C chopped onion

1 cl. Garlic, chopped1/2 # mushrooms or 1 med can sliced

3 T flour                                                          1 ½ C sour cream

2 tsp. meat extract paste                            1 ½ C cooked wild rice

1 T. catsup                                                     4 C cooked white rice

½ tsp. salt                                                      Fresh dill or parsley

1/8 tsp. pepper

1 can (10 ½ oz) beef bullion

Trim fat from beef & cut crosswise into ½ in. thick slices.  Cut each slice across grain in ½ in strips.  Slowly heat large heavy skillet.  Melt 1 T. butter.  Add beef strips, just enough to cover bottom of pan.  Over high heat sear quickly on all sides.  Remove beef & brown next, set aside.

Melt 3 T butter & sauté onion, garlic & mushrooms until golden brown – (5 min).  Remove from heat, add flour, meat extract, catsup, salt & pepper.  Stir until smooth – add bullion, bring to boil stirring.  Reduce heat, simmer 5 min. over low heat.  Add wine, dill & sour cream stirring until combined.  Add beef, simmer till hot.  Serve on rice with parsley (chopped) & a little more dill on top – Serves 6 people or 3 hogs –

Mae Brooks –

(Use Louisiana rice)    

Have I mentioned; I really love these cooks who have a sense of humor?  Really? “Serves 6 people or 3 hogs?”  Too Funny! 

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563