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.

• 8 or 10 tomatoes
• pepper and salt to taste
• 2 oz (57 g) of butter
• bread crumbs

Method: Take off the stalks from the tomatoes; cut them into thick slices, and put them into a deep baking-dish. Add a plentiful seasoning of pepper and salt, and butter in the above proportion. Cover the whole with bread crumbs; drop over these a little clarified butter. Bake in a moderate oven from 20 minutes to ½ hour, and serve very hot. This vegetable, dressed as above, is an exceedingly nice accompaniment to all kinds of roast meat. The tomatoes, instead of being cut in slices, may be baked whole; but they will take rather longer time to cook.

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

The post Ghoulish Baked Tomatoes (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.

• 3 lb (1.36 kg) of rump steak
• seasoning to taste of salt, cayenne, and black pepper
• crust
• water
• the yolk of an egg

Method: Cut the steaks into pieces about 3 inches long and 2 inches wide, allowing a small piece of fat to each piece of lean, and arrange the meat in layers in a pie-dish. Between each layer sprinkle a seasoning of salt, pepper, and, when liked, a few grains of cayenne. Fill the dish sufficiently with meat to support the crust, and to give it a nice raised appearance when baked, and not to look flat and hollow. Pour in sufficient water to half fill the dish, and border it with pastry; brush it over with a little water, and put on the cover; slightly press down the edges with the thumb, and trim off close to the dish. Ornament the pie with leaves, or pieces of pastry cut in any shape that fancy may direct; brush the pie over with the beaten yolk of an egg; make a hole in the top of the crust, and bake in a hot oven for about 1½ hours.

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

The post Decomposing Beefsteak Pie (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.

• ¼ lb (113 g) of rice
• 1 quart (1.13 ltr) of stock or broth
• 3 oz (85 g) of butter
• minced chicken (see recipe below)
• egg (lightly beaten)
• bread crumbs

Method: Put the rice into the above proportion of cold stock or broth, and let it boil very gently for 30 minutes; then add the butter, and simmer it till quite dry and soft. When cold, make it into balls, hollow out the inside, and fill with minced chicken made by the recipe below. The mince should be rather thick. Cover over with rice, dip the balls into egg, sprinkle them with bread crumbs, and fry a nice brown. Dish them and garnish with fresh parsley. White sauce, or a little cream, may be stirred into the rice before it cools.

Undead Minced Chicken (Stuffing for the Croquettes above)

• 1 cold roast chicken
• 2 hard-boiled eggs
• salt, cayenne, and pounded mace
• 1 onion
• 1 faggot of savory herbs
• 6 tablespoons of cream
• 1 oz (28 g) of butter
• two teaspoons of all-purpose flour
• ½ teaspoon of finely minced lemon peel
• 1 tablespoon of lemon juice

Method: Cut out from the fowl all the white meat, and mince it finely without any skin or bone. Place the bones, skin, and trimmings into a stewpan with an onion, a bunch of savory herbs, a blade of mace, and approximately a pint of water.  Simmer for an hour, then strain the liquor. Chop the eggs small; mix them with the minced chicken; add salt, cayenne, and pounded mace. Bring mixture, stock and remaining ingredients to a gentle boil and simmer until quite thick.

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

The post Undead Chicken and Rice Croquettes (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.

• A bunch or two of asparagus spears
• 4 eggs
• 2 tablespoons of all-purpose flour
• 1 tablespoonful of very finely minced ham
• 1 oz (28 g) of butter
• pepper and salt to taste
• milk

Method: Cut up the nice green tender parts of asparagus, about the size of peas. Put them into a basin with the eggs, which should be well beaten, and the flour, ham, butter (melted), pepper, and salt. Mix all these ingredients well together, and moisten with sufficient milk to make the pudding of the consistency of thick batter. Pour the mixture into a pint buttered mould, tie it down tightly with a floured cloth, place it in boiling water, and let it boil for 2 hours. Turn it out of the mould on to a hot dish, and pour plain melted butter round, but not over, the pudding.

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

The post Baleful Moon Asparagus 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.

• 8 lbs (approx.3.5 kg) leg of pork,
• a little oil for stuffing (see recipe below)

Method: Take the leg of pork and score the skin across in narrow strips, about 1/4 inch (6 mm) apart. Cut a slit in the knuckle, loosen the skin, and fill it with a sage-and-onion stuffing, made according to the recipe below. Preheat the oven to 420 degrees Fahrenheit (220 degrees Celcius) and brush the joint over with a little salad-oil/vegetable oil (this makes the crackling crisper and a better color).  Roast the pork for half an hour and then lower the heat to 350 degrees Fahrenheit (180 degrees Celcius) and continue roasting for one and a half hours before removing it. Baste it well, and serve with a little gravy made in the dripping-pan. Do not omit to send to table with it a tureen of well-made applesauce.

Were-Sage-And-Onion Stuffing for Roast Leg of Were-Pig

• 4 large onions
• 10 sage leaves
• 1/4 lb (113 g) of bread crumbs
• 1-1/2 oz (42 g) of butter
• salt and pepper to taste
• 1 egg

Method: Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and, just before they are taken out, put in the sage leaves for a minute or two to take off their rawness. Chop both these very fine, add the bread crumbs, seasoning, and butter, and work the whole together with the yolk of an egg, when the stuffing will be ready for use. It should be rather highly seasoned, and the sage leaves should be very finely chopped. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however, is not nearly so mild, and, to many tastes, its strong flavor would be very objectionable.

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

The post Roast Leg of Were-Pig (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.

• 2 chickens
• seasoning to taste of salt, white pepper, and cayenne
• 2 blades of pounded mace
• egg and bread crumbs
• clarified butter
• 1 strip of lemon-rind
• 2 carrots
• 1 onion
• 2 tablespoonfuls of mushroom ketchup/mushroom sauce
• thickening of butter and all-purpose flour
• 1 egg

Method: Remove the breast and leg bones of the chickens; cut the meat into neat pieces after having skinned it, and season the cutlets with pepper, salt, pounded mace, and cayenne. Put the remaining bones, trimmings, etc., into a large saucepan with 1 pint (473 mls) of water, adding carrots, onions, and lemon-peel in the above proportions. Simmer gently for 1 1/2 hours, and strain the gravy. well beaten. Stir it over the heat, and bring it to a simmer, but do not allow it to boil.
If this is a little too much bother then pick up some chicken breast and chicken stock instead. Thicken the stock with butter and flour, add the ketchup/sauce and 1 egg.
Cut the chicken into neat pieces and season with the pepper, salt, mace, and cayenne as above.
Egg and bread-crumb the cutlets, and give them a few drops of clarified butter. Fry them a delicate brown, occasionally turning them. Arrange them pyramidically on the dish, and pour over them the sauce.

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

The post Were-Chicken Cutlets (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.

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

• 8 washed potatoes
• 1 bunch of chives
• salt and pepper to taste
• vinegar

Method: Boil the potatoes; when done peel them carefully and slice while hot into a deep dish; chop the chives into very small pieces and mix them among the slices. Add a little pepper and salt to taste; pour vinegar over the whole and serve hot.

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

The post Ghastly Hot Potato Salad (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.

• 4 chicken breasts
• salt and pepper to taste
• 16 slices ham or bacon
• 2 pints (1 liter 365 ml) gravy
• 2 finely minced onions
• 4 cups boiled rice

Method: Quarter the chicken breasts, season well with pepper and salt, lay the pieces in a pair of pudding dishes lined with slices of ham or bacon, add 1 pint of gravy to each along with a finely minced onion each. Fill the dishes with boiled rice, well pressed and piled high as the dishes will hold; cover with regular pot-pie pastry (see below) and bake one hour in a slow oven.

Pot-pie pastry

• 4 1/2 cups all-purpose flour
• 4 tsp salt
• 4 tsp butter
• 1/2 cup water
• 4 eggs

Method: Mix well and roll on a floured surface.

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

The post Spirited Chicken Baked in Rice (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.

• 1/2 lb (226 g) of butter
• 1/2 lb (226 g) of all-purpose flour
• 1/2 lb (226 g) of grated cheese
• 1/3 teaspoonful of cayenne pepper
• 1/3 teaspoonful of salt
• water

Method: Rub the butter into the flour; add the grated cheese, cayenne, and salt; and mix these ingredients well together. Moisten with sufficient water to make the whole into a paste; roll out, and cut into fingers about 4 inches in length. Bake them in a moderate oven until a very light color, and serve very hot.

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

The post Spooky Cayenne Cheeses (serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the United Kingdom during Victorian era of the late 1800s.

• Two pounds (900g) of apples
• About four ounces (112g) of sugar
• Butter
• Four cloves
• Stale white bread
• Four tablespoons of water

Method: Peel, core, and mince or finely chop the apples, put in a saucepan with sugar, cloves, and water, simmer until quite tender. Butter some small (single-serve sized) moulds or soufflé dishes. These must not be too large or deep; cut a sufficient number of thin slices of close-grained stale bread (about the width of two fingers and as long as the height of the mould). Dip these one at a time in melted butter and line the sides of the mould, allowing their edges to overlap well and so form a serviceable wall. Cover the bottom of the mould with slices of bread, which may be cut into fancy shapes and dipped in butter before placing in the mould. Puree the apples or push them through a sieve and place them in the prepared moulds. Cover with a slice of bread buttered on the outside, bake in a moderate oven for forty minutes. At the end of this time the bread should be thoroughly baked and be a nice brown.

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

The post Ghostly Buttered Bread and Apple Charlotte (serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the United Kingdom during Victorian era of the late 1800s.

• Two dozen young (baby) carrots
• One ounce (28g) of glaze (see below)
• Two tablespoons of gravy
• Two tablespoonful of sugar
• Salt and pepper

Method: Trim the carrots, scrape them, and keep in cold water until ready for use. Put them into a pan of boiling water containing a teaspoonful of salt to each quart of water together with the sugar; boil until tender. Add glaze, gravy, and seasoning; toss about over the heat until the glaze has melted and serve.

If old carrots, divide and cook longer.

Honey glaze

• 2 tablespoons clear honey
• 2 tablespoons soy sauce
• 2 table spoons red wine vinegar

Method: Stir the ingredients together until smooth and thoroughly mixed.

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

The post Elementary Glazed Carrots (serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the United Kingdom during Victorian era of the late 1800s.

• Two pounds (900g) of minced steak
• One small onion
• Eight hard-boiled eggs
• Six or eight minced or finely chopped mushrooms
• One glass of port wine
• A half pint (240ml) of stock
• Two ounces (56g) of flour
• Two ounces (56g) of butter
• A little minced parsley
• One teaspoonful of grated orange rind
• Bread crumbs

Method: Heat the butter in a pan and then brown the finely chopped onions. Add the flour and when brown add the wine and stock. Boil for two or three minutes, then add the orange rind, steak and mushrooms, lemon juice and seasoning to taste; simmer for a further three quarters of an hour. Press the yolk of the eggs through a fine wire sieve. Pile the cooked mince together in the centre of a dish and cover with the powdered yolk. Place some rounds or diamonds of toasted bread which have been buttered around the outer base of the dish and cover with finely chopped eggs. Place the dish into an oven to heat through. Just before the dish is served sprinkle with chopped parsley.

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

The post Detective’s Minced Beef with Egg Garnish (serves 8) appeared first on Host Your Own Old Time Radio Drama.

This themed recipe is for an authentic dish cooked in the United Kingdom during Victorian era of the late 1800s.

Buy some rolled Brandy Snaps from the supermarket and follow the instructions below regarding the cream for the filling, or — if you feel adventurous — you can try making the Brandy Snaps from scratch (also below).

• Four ounces (112g) of flour
• Four ounces (112g) of butter
• Four ounces (112g) sugar
• Four ounces (120ml) golden syrup
• One pint (480ml) of cream
• One teaspoonful of ginger
• One teaspoonful of lemon juice
• One teaspoonful of vanilla

Method: Put the butter, syrup, ginger, and sugar into a saucepan and heat gently until the butter is melted. Sift in the flour and add the lemon juice. Wax or grease a baking pan and pour one teaspoonful of the mixture into rounds kept well separated. Bake in a slow oven until a deep golden brown; lift off with a knife and quickly place around a cone-shaped “slipper” or “cornet” mould (or alternatively a rolling pin or cannelloni shells), with rough side out; when set remove the mould.

Whip up the cream and add a little sugar and the vanilla. Fill some of the cases with white cream. The remainder may be colored pink. Refrigerate the result and fill the brandy snaps just before serving.

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

The post Mutineer’s Brandy Snaps a la Crème (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.

•    2 cups all-purpose flour
•    2 tablespoons shortening
•    5 teaspoons baking powder
•    16 small lumps sugar
•    1 orange, juice and grated rind
•    1 teaspoon salt
•    ½ to ¾ cup milk

Method: Sift dry ingredients together, cut in shortening with a knife, and add enough milk to make a soft dough. Roll out three-fourths inch (2 cm) thick, cut out with small round cutter, and place close together in greased pan. Grate the yellow rind from the orange over the biscuits. Squeeze the juice, dip a lump of sugar into the juice, and press into center of each biscuit. Bake in hot oven.

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

The post Puckish Orange Goblin Biscuits (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.

•    3 pounds (1.5 kg ) pork shoulder
•    2 onions
•    ½ cup ketchup
•    1½ teaspoons salt
•    ¾ teaspoon tabasco sauce
•    ¾ teaspoon chili powder
•    1 cup water

Method: Use heavy pot with fitting lid. Put half the pork in the bottom and cover with a layer of thinly sliced onions. Combine ketchup, salt, tabasco sauce, chili powder, and water, and pour half this sauce over the meat and onions. Put in another layer of meat and onions, and the remainder of sauce. Cover pot and bake for two hours in a moderate oven (350°F/175°C).

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

The post Pork of the Darkened Realm (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 carrots
•    honey
•    olive oil
•    300 g (11 oz) grated cheese
•    salt to taste

Method: Choose the most tender, young sweet carrots, scrape, and boil until tender. Cut lengthwise in halves, dip in thick honey, and place in a baking dish with the bottom thinly covered with fine olive oil. Sprinkle thickly with grated cheese and salt, and place in a hot oven and brown for about 15 minutes.

•    8 sweet potatoes
•    ¾ teaspoon salt
•    ¾ cup walnuts or pecans
•    1? teaspoon sugar
•    16 marshmallows
•    ¾ cup cream
•    2½ tablespoons butter
•    grated nutmeg

Method: Peel and boil sweet potatoes until tender. Drain, place in a mixing bowl, and mash with butter, sugar, salt, nutmeg, and cream. Chop the nuts and add to the potato mixture. Spread mixture in a square cake tin; lay marshmallows, close together, and bake in a hot oven until brown.

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

The post Black Market Sweet Potatoes and Carrots (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 pounds (910 g) pork, chicken, beef, or lamb
•    1 ½ large onions
•    2 stalks celery
•    16 good-sized mushrooms
•    2 ½ cups bamboo shoots
•    2 teaspoons sugar
•    3 tablespoons soy sauce
•    1 ½ tablespoons tarragon vinegar

Method: Cut meat into thin strips with scissors. Put a half cup of sesame oil in a pan. After it is hot add the meat, stir for a minute, then add vinegar, soy, and sugar and cook for five minutes. Chop the other ingredients and place in another pan which contains half a cup of hot sesame oil. Cook until thoroughly heated and then add the meat. Cook until it boils hard. If necessary add a little boiling water and thicken slightly with cornstarch or flour, made into a paste with a little water.

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

The post Chang’s Chop Suey (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 cup finely cut ham
•    1  cup finely cut bacon
•    2 cups finely cut chicken, or other meat
•    2 cups celery, chopped finely
•    2 cups bamboo shoots
•    2 cups water chestnuts, sliced
•    2 medium-sized onions, shredded
•    3 cups chicken stock or consommé
•    2 pounds (910 g) chow mein noodles
•    2 eggs
•    2 tablespoons cornstarch
•    2 tablespoons sesame oil
•    2 tablespoons soy sauce
•    1 ½ cups almonds

Method: Beat the eggs well; pour into hot frying pan, spreading over the entire surface in a thin layer. Fry until done and cut into noodle strips about an inch and a half long. Bring the chicken stock to boiling point and add cornstarch (mixed with a little water to prevent lumps), sauce, and a tablespoon of sesame oil. Steam the chow mein noodles over this mixture until tender, turning frequently to prevent sticking. Fill a frying pan with sesame oil for deep frying and when boiling hot add the steamed noodles and fry until brown and crisp. Drain on absorbent paper. Fry bacon, ham, and chicken in sesame oil. Into another pan put all the cut-up vegetables and cook five to eight minutes. When all is cooked arrange noodles on a platter and spread bacon, chicken, vegetables, etc., to cover them. Pour stock over all and garnish top with the strips of eggs. Serve at once.

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

The post Chang’s Chow Mein (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 ½ cups fresh mushrooms, finely sliced
•    4 cups minced meat (pork, chicken, or beef)
•    1 ½ cups bamboo shoots, cut in one-inch pieces
•    8 eggs
•    2 ½ tablespoons soy sauce

Method: After mixing ingredients (mushrooms, mince, and shoots), fry them briefly.  Beat one egg and place in pan, and fold in one tablespoon of the mixture as in making an omelet. Put one tablespoon of soy sauce in pan to season while cooking. Make a small omelet with each egg. Use sesame oil for frying.

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

The post Chang’s Chinese Omelet (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.

• 4 cups young green peas
• 6 tablespoons butter
• 2 teaspoons powdered sugar
• 1/2 cup cream
• salt, pepper
• 2 egg yolks

Method: Shell and clean the peas. Put them in a saucepan with 3 tablespoons of butter and cook covered, on a low heat for 20 minutes or until tender. Beat the cream and egg yolks together, add a half pinch of white pepper and mix thoroughly with the peas. Add the powdered sugar, stir well, and let all cook together (on a medium flame) for 5 minutes and serve hot.

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

The post Mysterious Island Peas (Creole Style) (side dish, 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 pounds (3 1/2 kilograms) beef (round, chuck or rump)
• 24 peppercorns
• salt, pepper
• 2 bunches carrots, cut in strips
• water
• 12 onions sliced
• 8 bay leaves
• 2 tablespoons sugar
• 24 gingersnaps
• vinegar

Method: Season meat with salt and paper, place in an earthenware dish and add vinegar and water to cover. Add the spices and let stand for five days in a cool place (or refrigerator), tightly covered. Drain and reserve marinade. Put meat in a slow cooker, brown well on both sides; add carrots, onions, and one cup of the spiced vinegar (prepared as a marinade earlier). Cover and cook over low flame about 3 hours or until meat is tender. Then add the sugar and crumbled gingersnaps and cook for 10 minutes. More of the spiced vinegar may be added if necessary. This makes excellent gravy.

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

The post Fae Sauerbraten (main course, 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.

• 5 cups all-purpose flour
• 3 cups blueberries
• 1 cup sugar
• 6 teaspoons baking powder
• 1 teaspoon salt
• 4 eggs, well beaten
• 6 tablespoons butter, melted
• 2 cups milk
Method: Sift flour, sugar, baking powder, and salt together. Mix berries with a quarter of this mixture. Beat eggs and add to the remainder with melted butter. Add the flour alternately with milk. Stir in the blueberries lightly. Bake in well-buttered tins in a hot oven (450 degrees Fahrenheit / 230 degrees Celsius) for 25 minutes.

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

The post Ogre Eye Muffins (appetizer, 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.

• 2 head cabbage, chopped
• 4 or 6 potatoes, grated
• a little celery, chopped
• 4 sautéed onions, minced (finely chopped)
• 4 eggs, well beaten
• 4 or 6 cups bread (in pieces)
• a little milk
• chopped parsley
• salt, pepper
• 4 tablespoons butter

Method: Combine all ingredients except the milk; mix thoroughly, then add the milk. Shape into a loaf, put in a loaf tin, and bake until brown in a moderate oven (325°F or 160°C). Serve with gravy or tomato sauce.

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

The post Hard-Boiled Vegetable Loaf (side dish, 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.

• 3 cups rice
• 2 pound (900g) fresh pork (diced)
• 2 slices of ham
• 2 dozen (24) small pork sausages
• 4 onions
• 2 tablespoons of butter
• 4 cloves garlic
• 4 sprigs thyme
• 4 sprigs parsley
• 4 bay leaves
• 4 cloves, ground fine
• 6 quarts (5 liters and 680ml) beef broth, consommé, or stock
• 1 teaspoon chili powder
• salt, pepper, cayenne

Method: Chop the onions very fine and mince the garlic, thyme, and parsley. Grind the cloves. Put a tablespoon of butter into a very large saucepan and add the onions and pork, and let them brown slowly. Stir frequently and let them continue browning slightly. At this stage add the slices of ham, chopped very fine, and the cloves of garlic. Then add the minced herbs, bay leaves, and ground cloves. Let all this brown for 5 minutes longer. Add the 24 sausages, separated, and let it all cook 5 minutes longer. Then add the beef broth/consommé/stock.

Let it all cook for 10 minutes and when it comes to boiling, add the rice. Then add to this the chili powder, pepper, and salt to taste. The Creoles season highly with cayenne. Let it all boil for another half hour, or until the rice is done, and serve hot.

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

The post Faery Jumbalaya (main course, 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 pound (450 g) butter
• 1/2 pound (450 g) Roquefort cheese
• 2 tablespoons ketchup/tomato sauce
• 2 teaspoons Worcestershire sauce
• Tabasco sauce
• 1/2 pound (450 g) cream cheese
• 2 tablespoon minced (finely chopped) chives
• 1/2 teaspoon onion juice
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• pinch curry powder

Method: Blend the cheese and butter by creaming with a fork dipped repeatedly in hot water. When smooth add the remaining ingredients. Beat as you would hard sauce, until perfectly smooth and creamy. Press into a mould, sprinkle with paprika. Chill for 24 hours before serving.

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

The post Troll Cheese (appetizer, 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.

• 2 cups mayonnaise
• 2 head cabbage
• 2 cups chopped cold tongue
• 2 cups cold chopped ham
• 2 green peppers (capsicum) minced (finely chopped)
• 2 red peppers (capsicum) minced (finely chopped)
• 1 onion, chopped
• 2 egg whites

Method: Slice cabbage in shreds. Mix the meat, peppers, and onion together and add to the cabbage. Thin the mayonnaise with beaten white of egg and add to the cabbage mixture. Sugar can be added if not sweet enough.

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

The post A Plague of Coleslaw (side dish, 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 young chickens
• 4 cups flour
• 6 teaspoons baking powder
• 1 teaspoon salt
• pepper
• 4 eggs, well beaten
• 1 cup milk

Method: Cut the chickens into pieces. Make a batter of the sifted dry ingredients and the combined eggs and milk, adding more milk if necessary. Dip the pieces of chicken, one piece at a time in the batter, drop into deep hot fat and fry.

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

The post Reanimated Fried Chicken (main course, 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.

• 12 potatoes
• 4 eggs
• 2 tablespoons butter
• parsley
• onion

Method: Boil the potatoes, peel, and mash very finely. Add the butter, minced parsley, and half an onion minced (chopped) very finely. Add the yolks of the eggs, beaten very lightly, and then form the potatoes into balls, and throw them for 2 minutes into boiling water. Take out, brush with the whites of the eggs, roll lightly in powdered bread crumbs, and fry in oil.

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

The post Fossilized Potato Quenelles (appetizer, 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.

• 8 potatoes
• 2 cups sliced stuffed olives
• 2 cups cooked string beans
• 2 dill pickles
• 2 green onions
• 8 hard-boiled eggs
• 1 cup walnut meats

Method: Line your salad bowl with crisp lettuce leaves. Sprinkle lightly a handful of chopped, cold, boiled potatoes. Over this put a layer of sliced stuffed olives and cooked string beans. Over this put diced dill pickle and minced (finely chopped) green onion. Marinate with the following dressing:

• 2 cloves garlic
• 2 teaspoons sugar
• 2 teaspoons paprika
• 2 cups salad oil
• 2 teaspoons salt
• 2 teaspoons cider vinegar

Method: In a wide-mouthed glass jar with cover combine the quartered cloves of garlic, sugar, paprika, salad oil, salt, and cider vinegar. One small piece of ice should always be added to any oil dressing. Shake the bottle until dressing thickens.

Garnish salad with quartered hard-cooked eggs, stuffed olives, and walnut meats. Serve chilled.

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

The post Jungle Salad (Side Dish – 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 pound (900g) beef, dice in half-inch cubes
• ¼ to 1 pound (112 to 450g) red peppers, or 1 to 4 tablespoons chili powder (adjust to taste)
• 8 slices onion, minced (finely chopped)
• 4 tablespoons lard
• 1/2 cup flour
• pinch wild marjoram
• salt
• hot water
• 6 cloves garlic

Method: Fry garlic in lard until brown, then remove. Sprinkle flour over meat, then put meat in hot lard and brown. Make thin paste of chili powder or red peppers. (If red peppers are used, have seeds, veins, stems, and skins removed by soaking in hot water.) Pour this and other ingredients over meat. Cover with hot water. Simmer until meat is very tender and sauce thickened.

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

The post Gold Spider Chili Con Carne (Main Course – 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.

• 24 tortillas
• 1 pound (450g) American cheese, grated
• 1 pound (450g) onions, minced (finely chopped)
• 1 teaspoon salt
• 1 cup lard
• 1 ½ to 6 tablespoons chili powder (adjust to taste)
• 1 cup water
• 4 cups fresh or canned tomatoes
• 2 tablespoon flour
• 6 cloves garlic
• 1 teaspoon salt

Method: Fry tortillas in deep hot fat for two seconds. Dip in and right out, using pancake turner to remove. Make thin paste of salt, flour, chili powder or chili paste and water. Fry garlic in a little fat in a saucepan and remove. Then put tomatoes in this fat and add the paste. Let cook until thick. Have this sauce and the fat kettle on low adjoining fires. Put tortillas, one at a time, into the deep fat kettle and then into the sauce. When thoroughly soaked in hot sauce remove to heated platter. Stack tortillas parallel to each other and cover with remaining sauce. Sprinkle with some cheese and onion mixture. Serve at once.

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

The post Lost City Enchiladas (appetizer – 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.

• 4 cups lima beans
• 4 cups corn kernels
• 2 generous pieces of unsmoked bacon or salt pork
• pepper, salt
• butter

Method: Combine corn kernels, freshly cut from the cob, and lima beans, in the proportion of 3 corn kernels to a bean. Cover with water, add the unsmoked bacon or salt pork and boil slowly until most of the liquid is taken up. Serve seasoned with butter, pepper and salt.

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

The post Ritual Corn and Beans (side dish, 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.

• 12 ears of corn (or equivalent kernels)
• 2 spring chickens
• pepper, salt
• butter

Method: Cut the corn from the cob, cutting close to get all the sweet part next to the cob; season with pepper and salt. Cut the chicken into quarters and parboil with their cleaned gizzards and livers. Cover bottom of buttered baking dish with corn, then put in the chicken, dotted all over with pieces of butter; pour over the water in which the chicken was parboiled, sprinkle with pepper and salt and then add the rest of the corn. Bake for about one hour in a moderate oven (350°F or 180°C), or until set and brown.

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

The post Cultist’s Corn and Chicken Pie (main course, 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 or 4 cups small scallops
• 4 tablespoons butter
• 4 slices of onion
• minced parsley, salt, pepper
• slices of toasted bread

Method: Parboil the scallops, drain, and dry well. Melt the butter in a saucepan, add the onion, and cook until yellow. Remove the onion. Put in the scallops. Cover with melted butter and let brown on all sides. Season well and serve on hot toast. Tartare is an excellent sauce with these.

The post Sacrificial Scallops (appetizer, 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.

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

• 8 tomatoes, peeled and sliced
• 2 cucumbers, peeled and sliced
• 4 green peppers (capsicums) thinly sliced
• 2 tablespoons minced onion
• 1 teaspoon Worcestershire sauce
• 1 teaspoon A1 sauce
• salt, pepper, and paprika
• 1/2 teaspoon dry mustard
• 2 teaspoons sugar
• 2 pilot crackers
• 4 tablespoons sour cream
• lettuce

Method: Combine the tomato, cucumber, and pepper (capsicum) and drain off their juices. Soak the crackers in cold water for about 3 minutes and squeeze dry. Place a layer of vegetable mixture in a bowl and sprinkle with the chopped onion and cracker. Spread with sour cream to which all the above spices and sauces have been added. Repeat until all the ingredients have been used. Place on ice for about 3 hours; serve on crisp lettuce leaves.

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

The post Sewer Salad (side dish – serves 8) appeared first on Host Your Own Old Time Radio Drama.

These themed recipes are for authentic dishes cooked in the continental United States during the late 1930s.

• 1 boneless leg of lamb (2 pounds/900g)
• 4 tablespoons chili sauce
• 4 onions, sliced
• 2 cloves garlic
• 2 tablespoons Worcestershire sauce
• 2 teaspoons ground ginger
• 2 teaspoons dry mustard
• 2 tablespoons vinegar
• pepper, salt
• 4 tablespoons olive oil

Method: After wiping the lamb well with a damp cloth, rub thoroughly with the spices which have been mixed together. Dredge well with flour and brown quickly in a hot oven (400°F or 200°C) for about 25 minutes. Reduce heat and baste with the combined chili sauce, Worcestershire, vinegar, and olive oil. Slice onion and place around the meat with the cloves of garlic. Baste every 15 minutes, allowing about 30 minutes to the pound for roasting. One hour before finished add one cup of boiling water. Skim the fat from the pan and strain for gravy.

Sauce

• 1/2 pound (225 g) butter
• 2 cups vinegar
• 2 sour pickles, finely chopped
• 4 tablespoons chopped onion
• 4 tablespoons Worcestershire sauce
• 4 tablespoons chili sauce
• 8 slices lemon
• 2 teaspoons brown sugar
• 2 green peppers (capsicum), finely chopped

Method: Combine and mix thoroughly. Place in a saucepan on a low heat and cook until butter melts, stirring constantly. Place in top of a double boiler and keep warm until ready to use.

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

The post Barbecued ‘Gator and Sauce (main course, 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.

• Two pounds (900g) minced beef
• One pound (450g) minced pork
• 2 minced onions
• 2 eggs
• 2 tablespoons flour
• salt, pepper
• 4 slices dry bread

Method: Soak the bread in water and, when soft, squeeze out water. Add the remaining ingredients and enough water to make the meat mixture quite soft. Then shape the balls to the desired size, preferably small, and pan fry in hot butter. If gravy is desired add a little butter after the meatballs are removed from the pan, and stir in about 2 tablespoons of flour. Then stir in hot water and salt and pepper, and a little cream. Pour the gravy over the meatballs. Serve on toothpicks.

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

The post Alligator Meatballs (appetizer, serves 8) appeared first on Host Your Own Old Time Radio Drama.