Presto Cooker Recipe Book

by the National Pressure Cooker Company 1946

As you can see, this booklet is pretty beat up.  I think it's seen a lot of action. I think that's a good sign. Must be good recipes within!
I decided to select two recipes again. I think I will try to do that with all my booklets I try. The first recipe I wanted to try was cornmeal which you make up in the cooker and then slice and fry later, after it sets up. I haven't had cornmeal mush in ages, but I remember I thought it was quite tasty.
Bad news though. Firstly, I don't own a Presto Cooker (model 40) or any other Presto Cooker. Nor would I use a vintage one if I had it. My mother used to tell horror stories about pressure cookers exploding every time she used hers to make us dinner. I always stayed out of the kitchen when she was using it. Apparently if you didn't know what you were doing a pressure cooker could be a regular time bomb.
I purchased a Fagor pressure cooker for myself. Nice and new and much less scary. The Presto model 40 was a 4 quart pressure cooker, so that's what I used for my recipes.
Back to the bad news. The Fagor pressure cooker stresses most strongly that you are not to use it for cereals. These cereals include cornmeal as well as oatmeal, cream of wheat, wheat meal, malt-o-meal, and gruel. Darn it! No gruel! Ever since seeing Mr. Henry Woodhouse gumming it down in Emma I have wanted to try that sweet cure-all myself! And I had to change my plans.
Look how yummy those cereals look, though:

Well... maybe not so much.

`Onward...to... Swiss Steak!

There were two different recipes for Swiss Steak. I chose number one because it didn't have any tomato products in it. I remember my Mom's Swiss Steak being very good, but I absolutely do not remember a tomato sauce base. Yet, everywhere you look for Swiss Steak recipes they all have tomatoes in them. I was beginning to think I was crazy. My Mom made it in a brown gravy. So I was thrilled to find this recipe.
Here it is:

Swiss Steak - No. 1

2 lbs. round steak, 1 inch thick
2 Tbsp. Flour
1 small onion, cut fine
2 Tbsp. horse-radish
Salt and Pepper
2 Tbsp. fat (I used Crisco)
1/4 cup water

Method: Cut steak into serving pieces. Mix flour with salt and pepper.  Pound steak on both sides. (Had a frustrating day? Take it out on your steak). Roll steak into seasoned flour. Heat cooker; add fat. Brown meat in hot fat on both sides. Sprinkle onion and horse-radish over meat and add water. Place cover on cooker. Allow steam to flow from vent pipe to release all air from cooker. Place indicator weight on vent pipe and cook 15 minutes with stem at cook position. Let stem return to down position. 

Ta-da, you're done! Well, not exactly. First of all, modern cookers aren't built quite the same way. You will just have to read the instructions for your specific cooker to understand how yours works. The main thing is that once your cooker is at it's full steam it should take 15 minutes to cook. Then do as the instructions say and let the food sit in the cooker for 10 to 15 minutes or however long it takes your "stem" to return to a down position.  I made a mistake and did not do this. I was unsure what to do after the 15 minutes so I turned the dial on mine to instant pressure release. My high-pitched squeal was no doubt heard throughout the entire neighborhood as a powerful blast of steam went shooting across the kitchen! Not only that, but by not waiting for it to sit for a bit it was not as tender as it should of been. You see, during those 10 or 15 minutes while you wait for the pressure to go down, the food is actually still cooking.

The results: a tender piece of meat created from a notoriously tough cut of beef. I read online that this dish got it's name because the Swiss are well-known to be cheap and that's why they created this way to make a cheap, tough meat tasty and tender. Now...I did not say this, I only read it online. Probably just a bunch of hooey. 

Other notes: This did not end up tasting like my Mom's recipe. I'm pretty sure there was no horseradish in hers, but it was still good, and I found that it was actually better tasting as leftovers, which is unusual, for me anyway.

Now, this next recipe was supposed to be the cornmeal mush recipe. As I mentioned earlier, my Fagor cooker said "No way, Jose". Apparently the cereal bubbles up into the lid and gums up the works. So I peeked through the book to see what I could make with ingredients I already had on hand. I found:

Barbecued Chicken

I love barbecued chicken, but I don't have it too often. Rarely actually. Also, I didn't have a whole chicken, cut in pieces, but I did have 2 1/2 lbs of chicken drumsticks I bought because they were on sale pretty cheap. They're actually my least favorite cut of chicken, but cheap is cheap. (Hey! maybe I'm Swiss!...just kidding).

2 to 3 1/2 lbs chicken
Paprika
2 Tbsp. Shortening
Salt
1/2 cup chili sauce
1 onion, minced
2 Tbsp. vinegar
1 Tbsp. water
1/4 tsp. pepper

Method:  Cut chicken into serving pieces. Sprinkle with paprika. Heat cooker and add shortening. Brown chicken and then season with salt. Combine chili sauce, onion, vinegar, water, and pepper and pour over chicken. Place cover on cooker. Allow steam to flow from vent pipe to release all air from cooker. Place indicator weight on vent pipe and cook 15 minutes with stem at COOK position. Let stem return to DOWN position. 

Now, as with the Swiss Steak recipe you have to follow the instructions given with your cooker. This time I waited 10 to 15 minutes before I used the release steam valve.  It made all the difference. The chicken was just fall-apart tender and very juicy. I would not say that this tasted like barbecued chicken, however. But if you like super tender chicken in a tangy tomato-based sauce I recommend this recipe. It really made the house smell delicious. In fact the smell was so strong I could hardly get to sleep that night from smelling it. Today (two days later) I just had some of the leftovers, and, once again, like the Swiss Steak, it was even better than the first time around.     

I am really liking food that comes from the pressure cooker. I will not lie though. I still fear it somewhat. Childhood fears really stick with you... and did you know that if you make faces at people, your face might stick that way? I learned that in my childhood too!

Four Novel Sandwiches

For special affairs yet easy to prepare

Not much to look at, this little fold-over pamphlet. It was put out by The Langendorf United Bakeries, Inc. California. No date but the company was in existence in the early 1920s.  I'm going to guess that this pamphlet came from the late 20s. The company does not exist anymore. Langendorf Royal Bread was known for it's softness as the pamphlet claims,  "most breads will not roll without breaking." Never fear however, with Langendorf you can roll, roll away!
I tried two of these dainty tea-room style sandwiches.

Pimiento Neapolitan

Trim the thin bottom crusts from a loaf of Langendorf Royal White and a loaf of Royal Whole Wheat. Cut each loaf lengthwise into four even slices, discarding the top crust. Spread all facing sides with a creamed mixture of  3/4 pimiento cheese and 1/4 butter. Stack alternate dark and light slices, press together firmly, trim side crusts and serve cuts from the end like layer cake.

That's the whole recipe. I had quite a difficult time with this one. For starters, bread just doesn't come unsliced anymore. Certainly not the soft type of bread required for this recipe. I decided I might be able to make it work with bread I had baked from frozen bread dough...unfortunately all I could find was white. I bought the frozen white dough and headed to the bakery to see what was available in wheat. I had to settle for an oval loaf of whole grain wheat bread...not soft. In putting together this sandwich there was a lot of waste, especially with my attempts to make an oval loaf square. Also cutting off all the crusts was wasteful. Thank goodness I have a backyard full of woodland critters who were happy to eat the cast-offs.
In the end I managed to produce a facsimile of the recipe, but because of the texture of the wheat bread, the whole composition was just off. It was soft, chewy, soft, chewy.

Sorry; not the best picture, but I'm new at this.
So...in the end this was a dud for me...plus a waste of bread.

next up...

Peanut Butter Honey Roll

 Cut slices a quarter of an inch thick, long ways of a loaf of Langendorf Royal White beginning at the bottom. Then trim off the crusts. Spread the slices evenly with peanut butter previously mixed with honey (3/4 peanut butter and 1/4 honey). Roll slowly from end to end. To serve, cut dainty slices from the roll. 

This was much easier. Once again I used bread baked from frozen bread dough. It was nice and soft and easy to roll. The peanut butter / honey mixture was proportioned just right, very nice. Aside from cut, spread, roll, slice, the only additional advice I would add is to refrigerate the roll before making your slices to maintain the roundness of the roll. 
Here is another bad picture...sorry.

As you can see, I was a little over-zealous with the amount of peanut butter I used. I would suggest spreading  it thinner than I did. Still and all, very tasty. Usually I am the only one to try these recipes but I can tell you that this one gets not just one, but two thumbs up.
As I was eating a "dainty slice" a little squirrel-beggar came to the sliding glass door and looked in longingly. I shared my lunch with him and he was so delighted he did a little squirrel-jig. Just as he was about to leave he winked at me, and gave me the thumbs up. So...there you are.
My additional input on this one is... unless you're heading to your weekly bridge party and are providing the goodies, just mix up the peanut butter and honey and spread it on bread like a regular sandwich. It's much better than the store-bought honey peanut butter. Also, don't eat it outside unless your are prepared to share with squirrels.
Happy eating!

Laura Scudder Presents

A new Bag of Tricks for Hosts and Hostesses

1956, I believe

After over 5 years time I have pulled out my old recipe pamphlets again and am going to prepare and sample these marvelous goodies from the past.
This particular booklet has seen some wear to be sure. I have seen two others similar to it on eBay, but they were both bright yellow and circa 1950. This booklet appears to have the same content, although with a later printing and an off-white color.
As I mentioned previously, Laura Scudder products still exist and if you go to their website or YouTube you can check out some of their old commercials. I think their products are strictly West coast. I know that I, being from Michigan, have never previously heard of them.
The booklet itself is studded with amusing cartoon-y drawings. Here are a few of them:

This is from the cover. As you see this wily chef has captured in a clear bag, a small bluebird wearing what appears to be a boater hat and is quite pleased with himself. What he intends to do with the small bird we will never know. It is probably for the best.

Now, here's something you've probably never seen! Did you know that fish were notorious palate ticklers? The little devils! What has he on his mind? As you can see, out dear lady is blushing furiously. Could it be she's a ... Pisces!!!! If so, this fish has hit the jackpot! Ring-a-ding-ding!

I deliberated over including this particular image as it is quite menacing and could come back to you in your nightmares. "Big American Cheese Ogling (yes! they admit he is ogling) Blue Bird Chip.
That look on his face...the sly, winking eye...run Miss Chip! Run for your life! Protect your virtue!

Okay, now for the recipes. Number one:

Deviled Crabs

Make sauce of 2 Tblspns. of butter, 2 of flour, and scant cup of milk. When it boils, add 1 cup flaked crab meat, salt, pepper to taste.  Heat through, add beaten yolks of 2 eggs, teaspoon of chopped parsley.  Cool and add 2 Tblspns. sherry. 

Fill well-washed crab shells or ramekins, rounded over.  Sprinkle with crushed potato chips, dot with butter.  Sprinkle with pepper.. Bake until browned; serve with slices of lemon.

(Now, to be completely truthful, I had all intentions of purchasing crab meat but when I got to the seafood counter and saw the price.. $18.00.. I balked. I am afraid that is not really in my price range. I cheated and bought the Crab Classic imitation crab which is a blend of Alaska Pollock and King Crab. So there is some actual crab in there. I have purchased this many times and I, personally like it.
But.. if you can afford the real thing, I say "go for it".)

This recipe turned out quite nicely. It had a rich texture due to the creamy white sauce and egg yolks. The sherry was a nice touch and even the salty crispy potato chip topping enticed the taste buds.
I think it would be nice served with a dollop of seafood sauce on the side to add a zingy contrast to the rich sauce.

Recipe number two:

Pigglenuts

 (Confession: I picked this recipe because it was called pigglenuts!  What a fun word to add to one's vocabulary.. "I forgot to pick up the milk at the grocery store...oh, pigglenuts!"  "I ate all the Halloween candy and there are children dressed as monsters banging on my door.. oh, pigglenuts!"

Choose your situation. You can't go wrong.)

Wrap curls of bacon around Laura Scudder's Walnut Meats.  Secure with tooth-pick.  Broil until crisp.  Serve speared into half an orange or a wooden "tooth-pig". 

As I mentioned in the previous post, Laura Scudder no longer produces nuts.  But when she did they were toasted nuts. So first I had to toast the walnuts which proved to be very easy. I just chose some nice sized walnut halves, popped them onto a pizza pan and threw them in a 375 degree oven for 5 minutes. They were just right.  I  chopped the raw bacon in half and wrapped half a piece of bacon around each toasted walnut. I didn't even need to use toothpicks. I just set them on the same pizza pan I had used earlier and slid it in the oven. Let me tell you, they did not take time to broil. They were crispy in a matter of a couple minutes. I took them out and they smelled wonderful. Then I got out the toothpicks and speared one.  Oh. My. Gosh. It was so good!  I couldn't believe it! After all this was a recipe I chose based on name only.
Verdict: I don't throw soirees (and if I did, anyone who attended a "soiree" would probably be too snooty to eat something called a "pigglenut"), but if I did I would be on eBay looking for a "wooden tooth-pig" to present these babies in all their bacony glory. For those of you who have never heard of a "tooth-pig" I will present to you the accompanying drawing (cute isn't he?):

It's been over five years, but I thought I'd start it back up again.

Coming soon... two new recipes from the Laura Scudder Company. 

A quick check shows me they are still in business and have been since 1926. They carry a wide range of potato chips including some interesting flavors such as "Stuffed Jalapeno" and "Chile Limon". They also carry dip mixes, cheese snacks and peanut butter. The only product they don't seem to still carry are "Toasted Nuts of All Descriptions".

Sour Cream Orange Cookies

Happy New Year!

   I am back and once again without a picture
of my cookbook. I wish I had a scanner! Darn!
I will work on getting a picture. 


   Last night I made cookies. My mom used to
make some tasty orange cookies. I haven't had
them in a long time. Last night I made some 
orange cookies. Yum!
   My vintage cookbook is The Occident/King Midas
Collector's Bake Book. I could not find a date
but I would guess it's from the late 60s or early
70s. I am not familiar with these brands. Do they
still exist? I don't know. Occident flour is pre-
sifted, according to the cookbook. King Midas,
perhaps not. This cookbook contains recipes for
cakes, cookies, pies, desserts, and quick breads.
All good things. My chosen recipe was:

     Sour Cream Orange Cookies

1/2 cup butter                          1 tsp. vanilla
1 1/2 cups firmly-packed   1/2 tsp. salt
   brown sugar                      2 1/4 cups Occident or
2 eggs                                       King Midas Flour
1 tsp. soda                            1 cup dairy sour cream
                                               3/4 cup chopped walnuts

Cream butter and brown sugar until fluffy. Add eggs,
soda, vanilla, and salt; beat well. Mix in about half the
flour, then the sour cream; blend well. Stir in remaining
flour and nuts. Drop by rounded teaspoonfuls onto
greased cookie sheet. Bake at 350 degrees for 10 to
12 minutes or until light golden brown. Frost warm.

     Orange Frosting

2 cups confectioners' sugar     3 Tbsp orange juice
1 1/2 tsp grated orange           2 Tbsp soft butter
   peel

Combine all ingredients in small mixing bowl; beat until
smooth and creamy.

Quantity: about 6 dozen

   These cookies were very easy and very delicious. 
The sour cream makes them very soft and moist. The
orange glaze (it is really more of a glaze than a 
frosting) gives it a great orange flavor which is not
overwhelming because there is no orange flavoring
in the cookie itself.
   I made 5 dozen. I never seem to be able to make
as many as these vintage recipes state. People must
have eaten very small cookies in the past. 
   An interesting observation I made is that my oblong
cookie sheet makes a much nicer cookie than my
round pizza pans that I used as well. For some reason
the rectangular pan turned out a nicely raised puffy
cookie, while the round pans turned out flatter and
less shapely cookies. I won't be using those again!
   Give these cookies a try. I think you will be pleased
with the results!       

Fontina Cheese & Ovengold Turkey Entree

    Hi. I'm back. I've been ill. I caught a wretched cold from my aunt. Still, I courageously forged my way into the kitchen to try a new recipe. And that recipe comes from a non-vintage booklet. I have them all mixed together so sometimes that's what I pull out. This time it is "Classic Recipes" put out by Boar's Head Brand meats and cheeses in 2004.
    The first time I came across the Boar's Head brand was when I was reading a cooking magazine's recommendations for the best bacon. Boar's head was at the top of the list. I signed up for their emails and they sent me a keychain. Maybe that's where I got the cookbook too, I'm not sure.
    Here's a little history about the Boar's Head brand:
"When Frank Brunckhorst founded Boar's Head in 1905 he had a very simple idea: to make the finest meats possible. Nothing less. There would be no compromising of quality in the name of efficiency; there would be no ingredients that would  be 'almost as good'. And if it cost more to produce meats of this caliber, then so be it."
"The world has changed since then. Manufacturers  believe that people will accept less, so they are content to offer less. But Boar's Head has not changed. To this day Boar's Head will never use extenders, will never use by-products, will never use artificial colors or artificial flavors. Though these practices may be up to government standards, they are not up to those of Boar's Head."
    Bravo, Boar's Head! That said, I am sorry to say I had to use a different brand. I asked for Boar's Head at the Giant Eagle deli, but they only carried Deitz & Watson. To be fair, the Deitz and Watson turkey was of a good quality.

        Fontina Cheese & Ovengold Turkey Entree

1 tbs. butter                       1/2 lb. Boar's Head

1 large portobello                      Ovengold Roast Breast

    mushroom, sliced into            of Turkey, sliced 1/8" thick

    1/4" slices                      2 tbs. chopped sun dried

2 tbs. Chardonnay wine              tomatoes marinated in

1/4 cup chicken broth                 olive oil

1 tbs. of all purpose flour     1/2 lb. Boar's Head Fontina

                                               Cheese

                                        dash ground nutmeg

Preheat oven to 350 degrees. Place a lg. oven proof skillet on top of stove and melt butter over medium heat. Add the mushrooms and saute until tender. Drain the mushrooms using a slotted spoon and set aside. Add wine and chicken broth to the pan juices. Bring to simmer, then add flour to thicken sauce. Remove skillet from the stove, and place Ovengold Turkey in a layer at the bottom of the skillet. Top turkey with sun dried tomatoes, spreading evenly. Next, spread with the sauteed mushrooms, then finish with the Fontina Cheese. Sprinkle nutmeg lightly over the cheese, and place skillet into preheated oven. Cook until heated through and the cheese has become bubbly. Cut into 4 portions and serve hot.

    I used my trusty cast iron skillet and the recipe was super easy, also super quick. It took only 10 minutes to cook in the preheated oven. It was very tasty! I especially enjoyed the flavor of the sun-dried tomatoes. The strange thing was that I felt like I was serving the innards of a sandwich. My aunt thought it would be good served oven-face style on toasted bread with butter. I think it would be great on a grinder roll. It would really make a great sandwich. I enjoyed it as it was but in future I would slide it into a bun- yum!

P.S. My aunt tried it as an open-face sandwich and said it was fab! 

        

Good News!

    Hi there! I have two pieces of good news. Firstly, Book Rush is officially over at 5:30pm tonight! Yay! When I go for too long without a day off I get quite short-tempered and irritable. I am going to the supermarket tonight with a list of ingredients for my next recipe selections.     
    Secondly, I have handed over a bag of cooking pamphlets to my coworker, Drew so that he can make some digital scans of them. I will add them to my previous posts so you can delight in the visual spectacle of my vintage cookbooks! 
    Note: I have just been informed by Drew that I won't have those scans by tonight. That's okay since I cannot post from home due to my computer situation.