Daily Calendar Recipes admin 5 years agoNovember 17, 2021

November 3rd, 1912 Egg Potato Pie, 1948 Dumplings, Clam Fritters & Meat Roll

Avondale Pennsylvania 1912

November 3rd 1912

Egg Potato Pie

6 to 8 medium potatoes, cooked and mashed

2 tablespoons fat

1 tablespoon flour

½ cup milk

4 hard-cooked eggs

2 tablespoons chopped parsley

3 tablespoons grated cheese

½ teaspoon salt

Dash pepper

Prepare well-seasoned, fluffy mashed potatoes. Prepare a white sauce of the fat, flour and milk. Line bottom and sides of a greased shallow baking dish, about 7 inches by 2 inches, with half the mased potatoes. Reserve 1 hard-cooked egg to garnish top of pie. Arrange remaining sliced eggs atop mashed potatoes. Top with parsley, cheese, white sauce, salt and pepper. Cover with remaining mashed potatoes. Brush top with milk. Bake in moderate oven, 350 degrees.

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/

Burien Washington mostly in the 1920’s and 30’s but date up to the 50’s. (pics in 2021 october)

November 3^rd 1948

Marigen’s Dumplings

Sift together:

1 cup flour

2 t baking powder

½ t salt

Moisten quite with milk or water. Drop by teaspoon onto stew or chicken & cook 15 minutes.

Do not lift the lid while cooking.

Clam Fritters (or any broken up fish)

2 eggs beaten

½ cup flour or more

1 ts. Baking powder

1 pt. ground up clams or less if wanted

1 ts. Salt

Mix & drop with teaspoon. Consistency of waffle batter. Deep fat fry 2 minutes or fry on slow griddle

11-3-48 Chic.

Meat Roll Hazel Hansen

Nov 3-48

1 beef flank size about 9×1.

Lay on a board with sinew side of meat down. Cut about 2 lbs. of beef in small pieces & spread on small end of flank; sprinkle about 1 tbs. salt

½ tbs. pepper

1 t. ginger

2 tbs. onions minced

1 t. salt peter over meat. Roll up & sew. Put in salt brine for a week or until wanted. Cook in water until tender. Put on a board & put a weight on to press. When cold use for lunches.

(As an aside, DO NOT use salt peter! It is not a substance you want to use in this day and age.)