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Oct 10, 1935 - "The Truth about Candy"
Oct 22, 1935 - "Stuffed Peppers"
Oct 30, 1935 - "All I Know About Pie Crust"
Nov 15, 1935 - "Angel Food Cake"
Aug 14, 1936 - "Summer Mayonnaise"
Aug 19, 1936 - "Short-Cut Menu"
Sept 10, 1936 - "Vegetable Bowl Dinner"
Sept 18, 1936 - "Stuffed Squash Blossoms"
Sept 19, 1936 - "Michigan State Fair"
Sept 20, 1936 - "Fried Green Tomatoes"
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| Newspaper Articles by Aunt Chick |
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The World's Kitchen Log - 9/18/36
By Mrs. Sam P. McBirney
I found a new cookbook the other day and I am repeating two recipes for you today, never expecting you to rush out and plant squash in your fall garden. Merely for you to enjoy reading as you would a short story.
Stuffed Squash Blossoms
The make, or false, blossoms which close and fall from squash and pumpkin vines are gathered and sold by the bushel in French markets; to prepared thus:
Gently open flowers sufficiently to insert a stuffing of chicken or veal forcemeat (or simply chopped hardboiled egg mixed with butter and bread crumbs). Lay stuffed flowers side by side in a baking pan, pouring into the pan a little veal or chicken broth, or just enough water in which has been dissolved a teaspoon of beef extract; sprinkle with salt and pepper and simmer.
The blossoms retain their vivid golden color and make a decorative garnishing for a meat or vegetable dish. They beautifully frame a platter of heaped fresh green peas, and delight the heart of the amateur gardener, who will cease to bemoan the fact that every bloom on the vine is not a promise of a Halloween pumpkin.
Or try this next summer if you have the necessary ingredients.
Flower of Acacia Fritters
- 2 egg whites
- ½ cup powdered sugar
- 4 tablespoons brandy
- 2 cups acacia or elderberry blossoms
Beat egg whites with sugar and brandy; select tender, fresh blossoms and put into a bowl with the beaten mixture. Cover and let flowers steep one-half hour. Dip them by the spoonfuls into fritter batter and fry to a golden brown. The batter must be thick enough to coat flowers with one immersion. Drain on brown paper and sprinkle with powdered sugar.
If anyone of you ever makes these dishes, PLEASE invite me. I know that I will never get around to it.
AUNT CHICK
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