THROWBACK RECIPES

Dorothy & Francis Portfors (siblings), 1927

Betty Crocker, Pillsbury, Kraft Foods, Better Homes and Gardens, etc. – It seems as though they’re all touting recipes like your grandmother made. My expectation is to see some recipes from the era of my grandmothers, even my mother, whereas, they’re really talking about ME! Yes, I am now grandma. But the recipes I feature here are mid-century or before.

The following three recipes were delicately written by my mother on a piece of scratch paper. I can't help but wonder about the circumstance that saw her writing recipes onto scratch paper. Whatever it was, she decided not to copy the one for "smothered chicken."

She decided against smothered chicken.

Bran Muffins

·      At night, mix well:

1 ¼ c bran

3 T melted fat

1 well-beaten egg

·      Add: ½ c raisins and 1 c milk; cover; store in refrigerator.

·      Also mix and sift:

¾ c flour

4 t baking powder

2 T sugar

¼ t salt

·      Cover.

·      Grease muffin pans. Cover.

The next morning, stir dry and moist ingredients together just enough to combine. Fill muffin pans 2/3 full and bake in hot oven (400 degrees) for 20 minutes.

Brown Betty

(Yes, here’s another recipe for Apple Brown Betty, somewhat different from the previous one I posted.)

Page 2

After breakfast, melt ¼ c butter and stir in 2 ½ c soft bread crumbs. Place a layer of crumbs in the bottom of greased shallow baking pan. Arrange a layer of thinly slice apples. Sprinkle with brown sugar and cinnamon. Repeat process. Add ½ c water. Finish with a layer of bread crumbs and set in refrigerator. Before dinner, bake in a moderate oven (350) about 40 minutes or until apples are tender and top is browned.

Baked Ham

Place ham in a roaster. Add 2 c water and cover roaster. Bake in a slow oven (325) at 25 minutes per pound. When ham is done, remove from oven. Lift off rind. Score surface and dot with cloves. Rub with mixture of ½ c brown sugar and 1 T flour. Brown uncovered for 20 minutes in a moderate oven (400). KW