These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s.

• Yolks of 4 eggs
• 4 oz (113 g) of pounded sugar
• 1 lemon
• ¼ lb (113 g) of butter
• puff-crust

Method: Beat the egg yolks to a froth. Mix with them the sugar and warmed butter, stirring these ingredients well together, then add the grated rind and strained juice of the lemon. Line a shallow dish with puff pastry and pour in the mixture. Bake in a moderate oven for 40 minutes. Turn the pudding out of the dish, strew over it sifted sugar, and serve.

This recipe is in the public domain and may be used freely.

The post Pustulating Baked Lemon Pudding (Serves 8) appeared first on Host Your Own Old Time Radio Drama.

These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s.

• 1 dozen large apples
• moist sugar (sugar mixed with a little molassis) to taste
• 1 small teacupful of cold water
• grated rind of one lemon
• 1 pint (568 ml) of milk
• 4 eggs
• 2 oz (56 g) of normal sugar

Method: Peel, cut, and core the apples. Put them into a lined saucepan with the cold water, and as they heat, bruise them to a pulp. Sweeten with moist sugar and add the grated lemon rind. When cold, put the fruit at the bottom of a pie dish, and pour over it a custard, made with the above proportion of milk, eggs, and sugar. Grate a little nutmeg over the top, place the dish in a moderate oven, and bake from 25 to 35 minutes. The above proportions will make rather a large dish.

This recipe is in the public domain and may be used freely.

The post Baked Apple Were-Custard (Serves 8) appeared first on Host Your Own Old Time Radio Drama.

These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s.

• 8 medium ripe apples
• 1 lemon
• 1/2 lb (226 g) of lump sugar
• 3/4 pint (426 ml) of water

Method: Select apples of a moderate size, peel them, cut them in halves, remove the cores, and rub each piece over with a little lemon. Put the sugar and water together into a lined saucepan, and let them boil until forming a thickish syrup. Then lay in the apples with the rind of the lemon cut thinly, and the juice of the same. Let the apples simmer till tender; then take them out very carefully, drain them on a sieve, and reduce the syrup by boiling it quickly for a few minutes. When both are cold, arrange the apples neatly on a glass dish, pour over the syrup.

This recipe is in the public domain and may be used freely.

The post Ghostly Compote of Apples (serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

•    2 cups raw rice
•    ½ teaspoon salt
•    1 quart (950 ml) fresh milk
•    1 cup sugar
•    4 egg yolks
•    ½ teaspoon cinnamon
•    ½ cup roasted ground almonds

Method: Wash rice, mix with milk, and allow to stand for three hours. Place in double boiler to cook until rice is well done. Then add well-beaten yolks, almonds, salt, sugar, and cinnamon. Stir and continue to cook for 15 minutes. Divide into dessert dishes; cool, and then place on ice. Sprinkle with chopped pistachio nuts.

This recipe is in the public domain and may be used freely.

The post Enchanted Almond Rice Custard (Serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

•    1 lemon
•    8 bananas
•    2 cups raisins
•    ? cup sugar
•    ½ cup water

Method: Peel and slice bananas. Put a layer of banana in a buttered baking dish; sprinkle a little lemon juice over the top and add a layer of seedless or seeded raisins; add another layer of sliced bananas and raisins. Make a thin syrup of one-third cup of sugar and one-half cup of water, pour over fruit, cover and bake until bananas are soft.

This recipe is in the public domain and may be used freely.

The post Magical Islander Baked Bananas with Raisins (Serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 2 quarts (8 cups) fruit or berries
• 4 cups sugar
• 6 cups water
• 1 cup milk
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt

Method: Combine the berries or fruit with sugar and water, and boil until soft. There must be plenty of juice left in the fruit mixture; if necessary add more water. Sift the dry ingredients and add the milk, using more if necessary to make a soft dough. Pour over the berries and cover the saucepan with a tight-fitting lid. Cook on top of stove on a medium flame for 15 minutes. Serve immediately on a hot platter with the following pudding sauce.

Hell Hound Pudding Sauce

This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 4 eggs, separated
• 2 cups sugar
• 2 teaspoons brandy

Method: Beat the yolks until thick and lemon-colored. Add sugar and brandy and mix well. Fold in the stiffly beaten egg whites and blend. Please note: this sauce contains uncooked eggs and is not suitable for children and some adults.

This recipe is in the public domain and may be used freely.

The post Tinker Faery Fruit Slump with Hell Hound Pudding Sauce (dessert, serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 1 1/2 cups flour
• 1 cup brown sugar
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 4 tablespoons butter
• 1 cup molasses (treacle is an acceptable substitute)
• 2 egg yolks, well beaten
• 1 tablespoon baking soda
• 1 1/2 cup boiling water
• pastry to line a pie dish

Method; Combine the flour, sugar, spices, and salt, and work in the butter, pinching with the fingers to make crumbs. Dissolve the baking soda in the boiling water and mix with the molasses and egg yolk. Line a pie pan with the pastry and make alternate layers of crumbs and liquid, topping with crumbs. Bake in a hot oven (450°F or 235°C) until crust edges start to brown. Reduce heat to a moderate oven (350°F or 175°C) and bake until firm, about 20 minutes.

This recipe is in the public domain and may be used freely.

The post Gumshoo Fly Cake (dessert, serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 1 1/2 cups flour
• 1 cup brown sugar
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 4 tablespoons butter
• 1 cup molasses (treacle is an acceptable substitute)
• 2 egg yolks, well beaten
• 1 tablespoon baking soda
• 1 1/2 cup boiling water
• pastry to line a pie dish

Method; Combine the flour, sugar, spices, and salt, and work in the butter, pinching with the fingers to make crumbs. Dissolve the baking soda in the boiling water and mix with the molasses and egg yolk. Line a pie pan with the pastry and make alternate layers of crumbs and liquid, topping with crumbs. Bake in a hot oven (450°F or 235°C) until crust edges start to brown. Reduce heat to a moderate oven (350°F or 175°C) and bake until firm, about 20 minutes.

This recipe is in the public domain and may be used freely.

The post Gumshoe Fly Cake (dessert, serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 4 cups blackberries
• 4 cups water
• 2 cups sugar
• 1 teaspoon salt
• 8 tablespoons cornstarch
• 2 tablespoons lemon juice

Method: Cook the berries and water together in a saucepan until nearly soft. Mix the sugar, salt, and cornstarch and add slowly to the berries, stirring constantly. Bring to the boiling point and cook for 5 minutes. Remove from fire and add the lemon juice. Serve hot with sugar and cream.

This recipe is in the public domain and may be used freely.

The post Cemetery Berry Flummery (dessert, serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 8 medium-sized tart apples
• 4 tablespoons butter
• 1 cup maple syrup or brown sugar
• 1 cup water
• 4 cups heavy whipped cream

Method: Core the apples and pare one fourth the way down. Put the apples in a baking dish. In each core put a teaspoon of butter and the sugar or maple syrup. Surround the apples with water and bake in a hot oven (400°F or 205°C) until soft (about a half-hour) basting every five minutes. Serve with heavy whipped cream.

This recipe is in the public domain and may be used freely.

The post Howler Monkey’s Baked Apples (Dessert – Serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• Short crust pastry
• 12 sliced and cored apples
• 2 cups molasses (you can substitute treacle or honey)
• cinnamon
• butter

Method: Line a deep cast-iron pie-pan with piecrust (shortcrust pastry) and fill with layers of apple alternating with molasses, cinnamon, and small bits of butter, and pour molasses over the top, using about a cup in all. Cover with a top crust and bake in a very slow oven (250°F or 120°C) for about 2 hours. Turn out in a dish and serve upside down.

This recipe is in the public domain and may be used freely.

The post Ceremonial Cob Apple Pie (dessert, serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.

• 1/2 cup butter
• 2 cups sugar
• 4 eggs, well beaten
• 3 ½ cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 teaspoons vanilla

Method; Cream the butter and add sugar gradually. Add eggs and beat well. Sift the dry ingredients and add to creamed mixture alternately with the milk, beating after each addition. Add vanilla. Pour mixture into two well-buttered layer cake tins and bake in a moderate oven (350°F or 180°C) for 30 minutes. When cool put layers together with cream filling and sprinkle top with powdered sugar.

Cream filling

• 5 tablespoons flour
• 3/4 cup sugar
• 1/4 teaspoon salt
• 2 cups milk, scalded
• 2 eggs
• 1 teaspoon vanilla

Method: Mix the ingredients together in a double boiler and gradually add the milk, stirring constantly to prevent lumps. Cook until the mixture thickens. Pour a small amount over the eggs and mix thoroughly. Add egg mixture to the balance of the first mixture and cook for two minutes. Remove from heat and cool. Add flavoring.

This recipe is in the public domain and may be used freely.

The post Adventurer’s Cream Pie (dessert – serves 8) appeared first on Host Your Own Old Time Radio Drama.