old recipes

Best Black Fig Jam

Chefs of the 80's and 90's propelled the fig back into the American kitchen, but fig recipes are plentiful in old cookbooks from the 1910's through the early 40's. This recipe is from "Sunset's New Kitchen Cabinet Cook Book", 1938.

Wash, stem, bud and slice in quarter-inch slices, black figs mixed as to ripeness. Use the proportions of 5 cupfuls (not too solidly packed) of sliced figs, 5 cupfuls of granulated sugar, juice (strained) of 4 medium-sized lemons.

Put all ingredients together in a large kettle and place over low heat. Stir a few times until sugar is melted, then boil briskly about 20 minutes or until it forms thick drops; when tested with a fork, the mixture should entirely cover the tines. Pour into sterilized jars, cover immediately with a thin layer of hot paraffin; put on a thick second layer of paraffin the following day, cover, and store in a cool dry place. -- by Mrs. T. A. B., Pasadena California.

Serve with meats or hot breads.

[see more Sunset Kitchen Cabinet Cook Books]

Hard-Boiled Egg Dessert Cake (Tante Marie)

This Hard-Boiled Egg Dessert Cake is from the 1954, "Tante Marie's French Pastry", translated from the French by Charlotte Turgeon.

Gateau d'oeufs durs
8 people

5 hard boiled eggs
2/3 cup unsalted butter
3/4 cup powdered sugar
3 tablespoons kirsch or rum
1/2 pound lady fingers (commercial)

Force the yolks of the hard-boiled eggs through a sieve. Beat in the butter, sugar and kirsch or rum until thoroughly blended.

Line a Charlotte mold with buttered heavy wax paper. Line the bottom and sides of the mold with the lady fingers. Fill the mold with alternate layers of egg filling and lady fingers, finishing with a layer of filling. Chill in the refrigerator for a t least 3 hours.

Unmold on a dessert platter. To make the dessert festive, pipe whipped cream around the base and the top of the cake and decorate with maraschino cherries. -- from Tante Marie's French Pastry

[read more about "Tante Marie's French Pastry"]