old recipes

Cold Stuffed Artichokes

Cold Stuffed Artichokes
from "The Fireside Cook Book", 1949, James Beard

A delightful summer luncheon or supper dish. Gently spread apart the center leaves of cooled, cooked artichokes without tearing them from the core. With the aid of a spoon or small knife remove the small center leaves and the "choke" or small spindles, inside the heart of the artichoke.  You will now have a cup formed by the outer leaves and the heart. This may be filled with any fish or poultry salad, such as crabmeat, shrimp, lobster chicken or turkey. Serve on a bed of greens and pass additional dressing so that one may have something in which to dip artichoke leaves after eating the salad.

[read more about the Fireside Cook Book]

Blueberry Buckle Recipe

Blueberry Buckle
June Platt's New England Cook Book

Serves 8.
Preheat oven t 375 to 400 degrees F.

FOR THE CAKE
1/4 cup soft butter
3/4 cup granulated sugar
1 egg, unbeaten
1/2 cup milk
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen unsweetened blueberries, defrosted
2 cups all-purpose or Custard Sauce (see page 141)
Butter the sides and bottom of an 8-inch-square  cake tin 2 inches deep. Cream the butter with the sugar, add the egg, and beat well. Add the milk alternately with dry ingredients sifted together. Add the berries, mix them in carefully, and spread the mixture evenly in the pan. Top with the following topping mixture.

FOR THE TOPPING
1/4 cup soft butter
1/2 cup granulated sugar
1/3 cup sifted flour
1/2 teaspoon powdered cinnamon
Blend the 4 ingredients together with a fork and distribute evenly over the cake dough. Place in the preheated oven and bake until the cake tests done in the center, or for about 35 to 40 minutes. Serve warm with Custard Sauce or cream.

[more about June Platt's New England Cook Book]