Dottie's Real Homemade Retro Cooking

Dottie's Real Homemade Retro Cooking

Doris Graeme

Copyright © 2022 Doris Graeme

All rights reserved

First Edition

PAGE PUBLISHING

Conneaut Lake, PA

First originally published by Page Publishing 2022

ISBN 979-8-88654-549-4 (pbk)

ISBN 979-8-88654-550-0 (digital)

Printed in the United States of America

Table of Contents

Bread

Sesame Puffs

Two Loaves of White Bread

Orange Bread

Corn Bread

Biscuits

Whole Wheat Bread

Rice Bread

Sweet-Potato Biscuits

Brown Bread

Avocado Bread

Date Nut Bread

Jewish Bread

Whole Wheat Bread

Soft Gingerbread

Gingerbread

Corn Bread

Popover

Date and Nut Bread

Quick Pecan Rolls

Pizza Dough

Pancakes

Rice Cakes

Rice Waffles

Three-Hour Yeast Tea Rolls

Rolls

First-Prize Gingerbread

Dry Mixture

Wet Mixture

Soup

Homemade Vegetable Soup

Soup

New England Fish Chowder

Canapés (Ca-na-pay)

Pepper Canapés

Egg Spread

Shrimp Spread

Marinated Clams

Ham Spread

Chicken Spread

Sliced Chicken

Deviled Ham Paste

Crab Spread

Stuffed Rolls

Hors D'oeuvres

Hot Sandwiches

Croquettes

Rice Croquettes

Hominy Croquettes

Appetizers

French Roll Canapés

Mushrooms with Crabmeat

Celery Victor

Party Mix

Chicken Drops

Rumaki

Crab Cakes

Deviled Clams

Clam Puffs

Liver Balls

Petite Pies

Surrounded Oysters

Smallest Meatballs

Scallop Bites

Scramble Puffs

Mushrooms with Crab

Olive Rolls

Chicken Batons

Hot Crab Spread

Salmon Balls

Mary's Cheese

Hot Sardines

Macaroni Croquettes

Lobster in Batter

Little Joes

Crumbly Scallops

Threaded Shrimp and Pineapple

Cheese Sticks

Hot Liverwurst

Pepperoni or Salami Squares

Cheese Puffs

Devilish Ham

Fruit Dishes

Banana Fritters

Tahitian Fruit Poi

Lemon Sherbet

Royal Cherry Marshmallow

Orange Ice (Pineapple)

Apple Crisp

Fruit

Apple Fritters No. 1

Apple Fritters No. 2

Orange Fritters

Cheese

Cheese Strips

Cheese Soufflé

Salads

Pineapple Jell-O Salad

Jellied Fruit Salad

German Potato Salad

Pineapple Sauce

Boiled Dressing

Sour Cream Salad Dressing

Chili Sauce

Dressings

Wilted Lettuce

Fruit Salad

Jellied Fruit Salad

Western Way Salad

Homemade Coleslaw Dressing

Pineapple Dressing

Vegetables

Wilted Lettuce

Mushroom Beans

Baked Stuffed Peppers

Eggplant

Asparagus Omelet

Jellied Cucumber Salad

Puree of Carrot

Potato Boats

Scalloped Potatoes

Potato Pancake

Broccoli with Almond Sauce

Shrimp Stuffed Peppers

Beef Stuffed Peppers

Sauces

Cream Sauce

Tomato Sauce

Chocolate Sauce

Vanilla Sauce

Custard Sauce

Sour Cream Supreme

Strawberry Fruit Sauce

Pineapple Dressing

Sauce Remoulade

Orange and Lemon Sauce

Béchamel Sauce

Sweet and Sour Sauce

Unbeatable BBQ Sauce

Medium White Sauce

Hard Sauce

Chinese Mustard

Beverages

Orangeade

Ginger Ale Punch

Eggnog

Chinese

Chow Mien

Chop Suey

Foo Yong Sauce

Chinese Scallops

Chinese Hush Puppies

Chinese Sweet Fried Puffs

Pies

Lemon Pie

Custard Pie

Shepherd's Pie

Cream Pie

Yankee Oyster Pie

Orange Pie

Vinegar Pie

Lamb Pie

Custard Pie

Apricot Dumplings

Popped-Corn Crackle

Chocolate Divinity

Cola

Chocolate Supreme

Royal Jellied Custard

Dumplings

Rice Dumplings

Pudding

Brown Betty

Bread Pudding

Snow Pudding

Date Pudding

Apple Fluff

Mocha Frosting

7-Minute Fluffy Frosting

Baked Alaska

Brownies

Peanut Butter Cookies

Pecan Pie

Pumpkin Pie

Pineapple Upside-Down Cake

Red Devil's Food Cake

Cocoa Surprise

Oatmeal Cookies

Peach and Strawberry Pie

Chocolate Mousse

Ambrosia

Slice bananas into a medium bowl. Peel the oranges over the bowl to catch all the juice. Cut each orange section in half. Discard the seeds. Squeeze the remaining part of the oranges into a bowl to get all the juice. Add coconut and sugar. Mix well. Serve in sherbet glasses.

Popcorn Balls

Tomato Cheese Pizza

Luau

Tidbits

Bacon-Wrapped Livers

Lobster in Batter

Shrimp with Pineapple

Batter for Shrimp and Bananas

Waikiki Ribs and Chicken

Pork Foo Yong

BBQ Shrimp

BBQ Sweet Potatoes

Whole Fish

Hoedown

Fried Chicken

Potato Salad

Corn Bread

Baked Beans

Beet Relish

Onion Bake

Tomato and Eggplant Casserole

Sauerkraut

Cake Filling

Sour Cream Cake Filling

Mocha Icing

Water Icing

Apple Butter

Mincemeat

Cakes

Fruit Cake

Loaf Cake

Sponge Cake

Jelly Roll

Jule Cake

Sponge Cake

Fruit Cake

Rice Cakes

Red Devil's Food Cake

Maraschino Cherry Cake

Cake Bars

Donuts

Pineapple Upside-Down Cake

Date Cake

Mock Angel

$100 Chocolate Cake

Marshmallow Fudge Cake

Fruit Cocktail Cake

Spice Cake

Lady Fingers

Date Cake

Brownies

Individual Cakes

Angel Food Cake

Devil's Food Cake

Fruit Cake

Vinegar Cake

Angel Cake

Mocha Cake

Devil's Food Cake

Icings

One-Minute Fluffy frosting

Mocha Icing

Candy

Divinity Fudge

Butterscotch

Butterscotch

Crispy Candy

Pickled Eggs

Chocolate Fudge

Quick Pecan Rolls

Popovers

Crunchy Rolls

Pastries

Fruit Roll

Cream Puffs

Oatmeal Goodies

Crumb Crackers

Oatmeal Cookies

Recipes from Family and Friends

German Bean Soup

Glorified Rice

Bread Pudding

Oatmeal Cookies

Cookies

Molasses

Irish Cookies

Plain Cookies

Sour-Cream Cookies

Molasses Cookies

Peanut Butter Cookies

Turkey

Turkey Curry

Meat

Meat Loaf

Braised Skin of Beef

Macaroni Italian

Yankee Pot Roast

Sirloin Steak Flambé

American Chop Suey

Meat Pie with Biscuit Crusts

Chuck Roast

Beef Tips in Pastry

Meat Loaf

Pork Chops with Tomato Soup Topping

Stuffed Pork Chops

Stuffed Veal Birds

Leg of Lamb with Peach Sauce

Fried Pies

Beef Ragout

Meatballs Bourguignon

Chicken

Chicken the Easy Way

Broiled Chicken Oriental

Chicken 'n' Orange

Chicken Doric

Aloha Broiled Chicken

Roast Chicken

Oyster Dressing for Chicken

Poultry

Chicken à L'Orange

Boneless Chicken K-Bobs

Beer-Flavored Chicken Wings or Drumsticks

Skillet Beef and Beans

Lamb K-Bobs

Baked Parmesan Veal

Beef Stew in Red Wine and Mushrooms

Hamburger Monterey

Pork Ribs

Guests Coming for the Weekend

Easy Chicken Stew

Spaghetti Sauce Supreme

Seafood

Steamed Salt Cod

Clam Cakes

Fried Fish

Shrimp-Stuffed Peppers

Clam Fritters

Scallops in Wine Sauce

Clam Cakes

Salmon Creole

Seafood Supreme

Creole Shrimp

Crabmeat Mornay

Shrimp

Boiled Shrimp

BBQ Shrimp

Fried Shrimp

Fried Shrimp in Batter

Creamed Shrimp in Potato Boats

Shrimp-Stuffed Peppers

Baked Shrimp Appetizers

Shrimp Jambalaya

Grilled Jumbo Shrimp, Venetian Style

Curried Shrimp Salad

Shrimp Cooked in Beer

Scallop Recipes to Try

Crumbly Scallops

Batter-Fried Scallops

Sautéed Scallops

Scallops à la Newburg

Scalloped Scallops

Shellfish Kabobs

Lobster

Lobster Thermidor

Lobster Newburg

Lobster Rarebit

Broiled Live Maine Lobster

Baked Live Maine Lobster

Fish

Salmon Croquettes

Salmon Loaf

Baked Seafood Special

Shrimp K-Bobs

Saucy Baked Perch

Crab

Crab Casserole

Crab Gumbo

Crab Jambalaya

Sunday Brunch

Homemade Coffee Cake

Decorations

Frosted Grapes

Trim a Tree Buffet

Deviled Clams

Yorkshire Pudding

Do It Yourself or Do Your Own Thing Chinese Style

Chinese Hot Pot

Supper on a Tray

Individual Chicken Pot Pies

These Are a Few of Our Favorite Foods

Baked Eggs with Cheese Topping

Creamed Eggs with Mushrooms

Hard Times

Western Omelet

Hobo

Mulligan Stew

Lasagna

Lasagna

Pork Chops

Kitchen Weights, Measures, Etc.

About the Author

Dedicated to my husband:

Richard (Dick) Graeme

Dedicated to my children:

Joan, Doreen, Cathy, Sue, and Rick

Bread

Sesame Puffs

1 3/4 cup flour

1 teaspoon garlic salt

1/2 teaspoon oleo

1/2 cup dairy sour cream

sesame seeds

Sift flour and garlic salt in a bowl. Cut in butter with a pastry blender. Stir in the cream lightly with a fork until the pastry leaves the sides of the bowl clean. Cover with saran wrap and chill for 4 hours or overnight. Roll out pastry until 1/4 inch thick. Cut into rounds or fancy shapes with floured 1/2 inch cutter. Place shapes on ungreased cookie sheets. Brush with water and sprinkle sesame seeds. Bake in a 400-degree oven for 15 minutes or until puffed and golden. Let them cool. Serve cold or reheat.

Two Loaves of White Bread

1 cup milk (scalded)

1 cup water (boiled)

6 cups bread flour (sifted)

1 tablespoon lard

1 tablespoon butter

2 tablespoons sugar

2 1/2 teaspoons salt

1/2 yeast cake dissolved in 1/4 cup lukewarm water

Put lard, butter, sugar, and salt into a large pan and pour over the boiling water and scalded milk. When the mixture is lukewarm, add dissolved yeast and 5 cups of flour. Stir with hands until thoroughly mixed, then add the remaining cup of flour slowly, all the while kneading.

Knead until soft like velvet (about 5 minutes) and free of stickiness.

Try not to add any more flour than the six cups required. When thoroughly kneaded, place in a warm room and let it rise overnight. In the morning, slice through the dough with a heavy knife then divide in two equal parts. Take the dough in hand, knead, and shape them into loaves. You may use a little flour on your hands if it seems sticky. Set to rise in a warm place for about 3 hours until it has completely doubled in size. Don't let it rise too much. Place in hot oven at first then reduce the heat. Let them remain inside for about 40 minutes. When taking them from the oven, rub butter on the outside, and the crust will be soft and sweet as a nut.

Orange Bread

2 tablespoons melted butter

1 cup sugar

2 tablespoons grated orange rind

3/4 cup finely chopped dates

1 healthy egg

1/2 cup chopped nuts

2 cups sifted flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Combine the first 7 ingredients. Mix and sift the remaining ingredients. Mix well. Bake for 50 minutes in a moderately hot oven.

Corn Bread

1 egg, beaten

1 cup sour milk

2 teaspoons butter

Thicken with white corn meal.

Biscuits

1/2 cup flour

2 teaspoons baking powder

1 teaspoon lard

1/2 cup of milk

Whole Wheat Bread

2 cups water

1 tablespoon sugar

1 cake compressed yeast

6 cups whole wheat flour

1 tablespoon shortening

5 teaspoons salt

Dissolve the sugar in the water, then crumble in the yeast cake. Now add 3 cups of flour. Beat with a spoon for 5 minutes then add the balance of the flour. Knead to a dough and work well for about 5 minutes. Cover the bowl and set aside to let rise in a place free from all drafts in a temperature of 80 degrees Fahrenheit for 3 1/2 hours. Then take up and put it on a molding board. Add 1 tablespoon shortening and 5 teaspoons salt. Knead well for fifteen minutes. Mold into loaves. Place in pan and return to the place free from drafts, keeping the temperature at 80 degrees Fahrenheit for 50 minutes. Then put in the oven at 350 degrees Fahrenheit and bake for 35 minutes. The size of the loaf determines the length of time for baking. The use of a thermometer in baking is not a fad; professional cooks depend entirely upon it for their sauces.

Rice Bread

1 pint rice flour

2 eggs, beaten lightly

2