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.

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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 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.

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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.

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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.

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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.

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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.

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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.

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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.

• 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.

• 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.

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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.

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