Meet Me at The Buttery: The Remember WENN Cookbook
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BILL OF FARE

APPETIZERS


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MEATS


BREADS


SANDWICHES


VEGETABLES


ETHNIC FOOD


DESSERTS


DRINKS
























1930s KITCHEN
























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DESSERTS

PUMPKIN PIE

Not just for Thanksgiving if you're Hilary Booth.

1½ cups steamed/strained pumpkin
2/3 cup brown sugar
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon salt
2 eggs
1½ cups milk

Mix ingredients in the order given and bake in one crust.

QUALITY PASTE FOR CRUST

2 cups flour
¼ cup lard
¾ cup butter
Ice water

Put flour in bowl, add lard, and cut it in with a knife. When finely chopped add water to make a very stiff dough, using as little as possible. Cut the butter into the dough, leaving it in rather coarse pieces. Chill in ice box for several hours or overnight. Place ball of paste on floured cloth, pat and roll out. Fold so as to make three layers, turn half way round, pat and roll out. Pat, roll and fold four times, shape, and bake at once in hot oven.

MR. FOLEY'S BANANA CAKE WITH CHOCOLATE FROSTING

If the Birthday Boy has spots on his face, do not allow him to blow out the candles...

1 cup butter or margarine, softened
2 cups sugar
2 eggs at room temperature
¾ cup milk
3 cups flour
2 teaspoons baking powder
1½ cup ripe bananas, mashed

Cream butter and sugar, add eggs and mix. Combine flour and baking powder. Add to butter/sugar mixture alternating with milk, beginning and ending with flour mixture. Fold in mashed bananas. Pour into three greased and floured nine-inch round cake pans. Bake (in preheated oven) at 350º for 25-35 minutes (or until cake springs back when lightly touched).

2 squares chocolate
3 tablespoons hot water
1 teaspoon butter
Confectioners' sugar
¼ teaspoon vanilla

Melt chocolate over boiling water, add butter and hot water. Cool and add sugar to make of right consistency to spread. Flavor with vanilla.

PEANUT BRITTLE

Should be shared with starving radio interns.

1 cup butter
2 cups sugar
4 oz. shelled peanuts
1/8 salt

Combine butter, sugar, peanuts and salt in a saucepan and cook, stirring constantly, until the peanuts turn color and the candy is brittle when tested in cold water (300° to 310° F). Turn onto a greased platter or marble slab. Let cool.

APPLE BETTY

To order, just say "Bettybettybetty."

2 cups coarse dry bread crumbs
6 cups sliced, peeled tart apples (7 to 8 medium)
½ cup sugar
¼ teaspoon cinnamon
¼ teaspoon salt
3 tablespoons lemon juice (from 1 lemon)
¼ cup water
2 tablespoons butter

Put one third of the crumbs into the bottom of a buttered 6 to 8 cup casserole and cover with half the apples. Mix the sugar, cinnamon and salt together, and sprinkle half the mixture over the apples. Add another layer of crumbs and another of apples and sprinkle with the rest of the sugar mixture. Top with remianing crumbs, pour lemon juice and water over all, and dot with butter. Cover and bake in a moderate oven (350º F.) for 20 minutes; then uncover and bake 15 minutes longer. Serve hot or cold with plain or whipped cream. Serves five.

APPLE PIE

4 tablespoons flour
A few grains salt
1/8 teaspoon each, ground cinnamon and nutmeg
Scant cup sugar
1 quart prepared apples
1 tablespoon butter
Pastry for two-crust pie (see pumpkin pie)

Sift the flour, salt and spices and add to the sugar. Pare, core and slice the apples and arrange in a pastry-lined pie plate having the center apples higher than those around the edges. Sprinkle in the sifted dry ingredients and add the butter. Wet the edge of the crust with water, adjust the top crust, press the edges firmly together to seal, and make two or three gashes in the top to allow for escape of steam. Brush over with milk or cream, if desired, and let stand five minutes to dry. Bake in a hot oven (450º F.) for the first ten minutes, then reduce to moderate (350º F.) and continue baking about 40 minutes longer or until the crust is done and the apples are tender.

OLD FASHIONED POUND CAKE

Betty, Eugenia, and Gertie probably all knew how to make this one. It was a basic recipe in any kitchen.

1 lb cake flour (4½ cups)
1 tsp baking powder
2 tsp nutmeg
1 lb butter (2 cups), scant
1 lb sugar (2¼ cups)
¼ cup lemon juice or 2 tbsp brandy
1 lb eggs (10), separated

Mix the flour, baking powder and nutmeg and sift three times. Cream the butter until soft and smooth; add the sugar gradually, creaming until very fluffy, then add the lemon juice and well-beaten egg yolks, beating very thoroughly. Fold in completely the stiffly beaten egg whites, then the flour. Turn into two greased, paper-lined loaf pans and bake in a slow oven (300º-325ºF) for 1¼ to 1½ hour.

CHOCOLATE FUDGE

Perhaps an after-hours favorite in Betty's college dorm?

2 cups sugar
2 squares chocolate
2/3 cup cream, milk, or water
2 tbsp light corn syrup
¼ tsp salt
1 tsp vanilla
2 tbsp butter

Combine the sugar, chocolate, cream (or milk or water), syrup, and salt in a large saucepan and bring slowly to boiling point, stirring constantly until the sugar is entirely dissolved and the ingredients blended. Continue cooking, without stirring, to the soft ball stage (238°-280°F). Add the vanilla and cool, without stirring, to lukewarm (110°F), then add the butter and beat briskly until the mixture is creamy and loses its gloss. Turn into a buttered square pan and when partly cooled, mark into squares, cutting apart when cold.

Should the mixture become too stiff and be difficult to spread in the pan the candy may be kneaded or a very little warm cream added to bring it back to spreading consistency.

OLD-FASHIONED GINGERBREAD

¾ tsp baking soda
2 cups flour
1/3 cup sugar
¾ tsp salt
1¼ tsp ginger
¼ cup shortening
1 egg
2/3 cup molasses
½ cup milk

Cream shortening and sugar. Add egg and beat well. Combine molasses and milk. Add alternately to shortening compound the sifted dry ingredients and the molasses solution. Mix well. Bake in moderate oven (350°F) about 45 minutes.

MAPLE MOUSSE

In honor of our new organist. (Also favored by a 1940s children's book equine hero.)

1 cup maple syrup
4 egg yolks
1/8 tsp of salt
2 cups undiluted evaporated milk

Boil the maple syrup 5 minutes. Remove from the fire and immediately pour very slowly over egg yolks which have been beaten until thick with the salt, beating briskly and constantly. Cool. Whip the evaporated milk. When syrup mixture is cold, fold into whipped milk. Freeze in the refrigerator tray or mold in freeze either in refrigerator tray for 3½ hours or in hand freezer pail, using equal parts ice and salt, for 2½ hours. Makes 1 quart.

CRULLERS

The ultimate old-fashioned doughnut.

¼ cup shortening
1 cup sugar
2 eggs, well beaten
3½ cups flour
4 tsp baking powder
1 tsp salt
¼ tsp ground nutmeg
¼ tsp ground cinnamon
1 cup milk

Cream the shortening and sugar together until very light. Add the eggs, and when thoroughly blended, work in the sifted, dry ingredients alternately with the milk, mixing thoroughly after each addition. Roll out about half an inch thick on a lightly-floured board (use as little flour as possible), cut into strips about eight inches long and one inch wide, double together and twist into a corkscrew shape, pinching the ends firmly together so that they will not break apart. Do not knead or handle too much or dough will be tough. Fry in oil that is between 360° to 375°F only. Drain crullers and then sugar if wanted.

COFFEE FRAPPÉ

When made with Agitato, will give you energy after Benny Goodman concerts.

1 qt hot extra strong freshly-made coffee
3 cups granulated sugar
¼ tsp salt
½ generous tsp vanilla
1 egg white, stiffly beaten

Combine sugar, salt, and coffee (hot) and stir until sugar is thoroughly dissolved. Chill, then add vanilla extract and stir in stiffly beaten egg white. Freeze in hand freezer, using equal parts of ice and rock salt. Serve in frappé glasses which have been well chilled and top with a rosette of whipped cream.

BAKED CUSTARD

Circus clowns love it.

3 eggs
2 tbsp sugar
Dash of salt
2 cups milk, scalded
1 tsp vanilla

Beat the eggs with the sugar and salt, then add the milk slowly, stirring constantly and mixing until the sugar is completely dissolved. Add the vanilla and turn the custard into slightly buttered custard cups or one larger baking dish. Place in a larger pan of warm water and bake in a moderate oven (350°F) 25 to 30 minutes. If baked in one dish allow a little longer baking period. Test by running a knife blade into the custard; if it comes out perfectly clean, not milky, the custard is done. Never allow the water in the surrounding pan to boil as this would make a honeycombed custard.

If the baked custard is to be served in the cup and it is necessary that the top be browned, beat the eggs very well, instead of just slightly. This forms a foam that rises to the surface of the mold after the custard is poured in and this foam browns beautifully during baking. But when the eggs are well beaten, the custard, while just as creamy and smooth to the taste, is likely to contain air cells and not be quite as fine grained as a custard made from eggs beaten just enough to mix the whites and the yolks.

 

Victory Foods

VICTORY APPLE PIE

1/3 cup cool potato water
½ cake yeast
1/3 cup riced potatoes
¾ cup sugar
1/3 cup shortening, melted
3 eggs
1 cup sifted flour
6 apples

Combine potato water, crumbled yeast, cooled potatoes and 1/4 cup sugar. Allow to rise one hour. Add the shortening, 1/4 cup sugar, 1 beaten egg, and flour to make a stiff dough. Knead well. Let rise until doubled in bulk. Roll out in two circles about 1/2 inch thick. Place in two deep greased pie pans. Press to edges of pan. Pare apples, core, cut into eighths and arrange on dough. Beat remaining eggs, add remaining sugar and pour over apples. Sprinkle with cinnamon. Let rise. Bake in moderate (350 F.) oven 30 to 35 minutes. Makes 2 (8-inch) pies.

SOFT MOLASSES COOKIES

Remember to save that extra fat!

3 cups all-purpose flour
4 tsp ginger
2 tsp cinnamon
1 tsp salt
½ cup rendered goose grease or chicken fat
1 cup molasses
1 tsp baking soda
1 tbsp hot water

Sift the flour, measure and resift 3 times with spices and salt. Combine goose grease with molasses and beat well. Add soda to the hot water and combine with molasses mixture. Add the sifted dry ingredients and stir until dry ingredients are thoroughly blended. Chill. Divide into 2 portions and roll to about 3/8 inch thickness. Cut with a 3-inch cutter. Bake on an ungreased cookies sheet in a moderate oven (350°F) for 8 to 10 minutes or until done. Cool on cake racks. Makes 2½ dozen.

PRUNE WHIP

Well, it is a sweet…

3 egg whites
¼ cup powdered sugar (some brown sugar can be substituted for portion)
1 cup cooked prunes

Whip the egg whites until stiff. gradually adding the sugar while beating continuously. Fold in the prunes, pitted and chopped, and continue beating until light. Turn into a buttered baking dish and bake in a moderate oven (350°F) for about 15 minutes. Serve warm with cream. Serves 3 or 4.

RICE PUDDING

1 cup rice
2 cups milk
1 tsp salt
Shaved maple sugar
Cream or milk

Wash and drain the rice. Put with the salt and milk in the top of a double boiler and cook over hot water until the rice has absorbed all the milk and is tender and fluffy, about 30 minutes. Serve with shaved maple sugar and cream (or more milk if cream is not available).

WHIPPED EVAP

You needed whipped cream for that pumpkin pie, but sometimes the cream wasn't available.

1 tsp unflavored gelatin
1 tbsp cold water
1 cup evaporated milk
1 tsp vanilla extract
2 tbsp confectioners' sugar

Combine gelatin and cold water in a cup; set aside 5 minutes for gelatin to soften. Heat ¼ cup evaporated milk in a small saucepan until bubbles form at edge of pan. Stir hot milk into softened gelatin mixture until gelatin is dissolved. Stir gelatin mixture into remaining milk in a small bowl. Stir in vanilla, then cover and refrigerate until very cold. Beat evaporated milk mixture until light and fluffy, gradually adding the confectioners' sugar as you beat. Cover and store in the refrigerator. Makes 3 cups.

 

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