Recipe from thrifted cookbook I just gotta share!

[Jay2TheRescue]

I just made this, and it was fantastic.  I recommend serving this as a dessert.  I served it with a scoop of butter pecan ice cream and whipped cream & cherry.

Chocolate Nut Waffles

1 1/2 cup sifted flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
2 eggs, separated
3/4 cup milk
1/2 cup oil
4 squares baking chocolate, melted
1/2 cup chopped nuts
1 tsp vanilla

• Sift dry ingredients togeather
• Beat egg yolks.  Combine with milk & oil.  Add chocolate.  pour liquid into dry ingredients.  Add nuts & vanilla.
• Beat egg whites until stiff.  Fold into batter.
• Pour onto moderately hot waffle iron.  Bake 3 minutes.  Makes 4 servings.

This made 5 waffles on my vintage Toastmaster waffle iron.  1 waffle was very rich and filling.  My recomendation is to serve 1/4 waffle topped with ice cream as a dessert.  Most waffle irons are set up so that the waffle is quartered and easily separated after cooking.  Also, I have found through my experience that the waffles will not stick if you spray the iron with nonstick spray between waffles.  The batter is also a little thicker than normal waffle batter.  I used an ice cream scoop with a release button and placed 2 scoops towards the back of the waffle iron and let it spread as I lowered the lid.

-Jay

From The Farm Journal's Country Cookbook, p. 23 (c) 1959

[Thrift Shop Romantic]

Oh, that sounds wonderful. And the butter pecan recommendation, as well.

And can ya believe, there doesn't appear to be gelatin involved in this recipe at all! :-)

[Jay2TheRescue]

Oh, that sounds wonderful. And the butter pecan recommendation, as well.

And can ya believe, there doesn't appear to be gelatin involved in this recipe at all! :-)

Yeah, it was from the same cookbook that the other 2 pictures I showed earlier of the "Molded beef ring" and the "Molded garden salad" came from.  Also just for kicks I picked up a Knox gelatin cookbook about 2 weeks ago.  It is full of utterly disgusting photos.

-Jay

[Krisathome]

Knox gelatin...not my favorite. 

But I do have the Farm Journal Cookbook that you got the waffle recipe from.  I kind of like the FJ cookbooks.  In fact, I just picked up a couple more last week.  Now, if I could just find the time to cook like I use to when I was a stay at home mom.  ~sigh~

[Jay2TheRescue]

Knox gelatin...not my favorite. 

But I do have the Farm Journal Cookbook that you got the waffle recipe from.  I kind of like the FJ cookbooks.  In fact, I just picked up a couple more last week.  Now, if I could just find the time to cook like I use to when I was a stay at home mom.  ~sigh~

I don't know what they were thinking in the 50's.  All those Jello creations, and only about 5% of them are actually appetizing.  I'm sure a lot of it was novelty as Gelatin and home refrigeration were widespread after WWII, and the end of rationing.  It was a new era, and it was marked by new foods, kinda like a cold, jiggly separation from the past.

[dukek9]

Heh, I like the thought of Jello as a cold jiggly separation from the past.  Excellant way to state it.

The thing that gets me about gelatin recipes is that so many were really time consuming.  My grandmother would make some that required waiting for jello to set a tiny bit, then you mixed something in carefully, or whipped the jello or soemthing.  and then there was often anotehr layer to add or you put it in mold, then had to go to the trouble of un-molding it. 

I thought jello was invented as a way to give family a quick and easy treat, but then you see all these complicated recipes that could keep you in the kitchen all day. And all this for some very strange recipes indeed!

I do love the old cook-books though, especially the brand ones who have recipes for you o use their product in every conceivable way and in many unconceivable ways.

Dee

[Thrift Shop Romantic]

I have one of those old brand related cookbooks from the 30s for Pet Condensed Milk. It's absolutely hilarious. And the radio actress for it, I can't recall the woman's name, keeps appearing in various sections of it as this disembodied head giving advice about how to use Pet Milk.

I'll have to pull a few of the funniest together to share sometime soon. I spent hardly any money on it at an antique mall in Miami and it's given me hours of chuckles.

[Femme1]

Weird asides...

TSR, there's a wonderful short story by the great Chicago writer Stuart Dybek titled "Pet Milk."

Gelatin "salads": One of my treasured memories of our extremely fraught Christmases with my hubby's stepmother is from just two years ago when she served a jello salad as an appetizer with Christmas dinner. It was cherry red, and topped with what we all thought was whipped cream. Turned out to be a tomato gelatin "shape" with horseradish sauce. I can't tell you the distraught expressions on the family's faces as they spooned the first bite in.     My brother-in-law actually dumped the entire thing into his napkin surreptitiously. He was the only one with a clean plate.

[Thrift Shop Romantic]

Oh WOW... Femme1, that's a great case for why it's important to set expectations... and then FOLLOW UP with them when it come to food... Hilarious.

[oceangurl]

Oh Femme1 that is toooooooo funny! Sounds like a tomato aspic recipe or something similar! What a hoot

[dukek9]

I am jealous of that brother-in-law's quick thinking and being able to discard that stuff discreetly! 
Great story and I guess it proves that people do actually make some of the wierd recipes!
Dee

[Femme1]

Oh, I forgot to mention that tomato gelatin had a fish broth base. Yum!

Aspics used to be thought of as very elegant. I still find recipes for them in older gourmet cookbooks. Sorry...that clear gelatin just puts me off my feed.

I think my evil stepmother-in-law actually has a stash of brand cookbooks from the 50s and 60s. She usually serves some sort of faux gourmet (and outlandish) dish that harkens back to that era. (Think the old Philly cream cheese cookbooks or those Kraft TV commercials that were during the Hallmark Hall of Fame. I guess I'm showing my age.) 

Does anyone remember "mock apple pie" made from Ritz crackers? Can Ritz crackers really approximate apples?

[Jay2TheRescue]

Oh, I forgot to mention that tomato gelatin had a fish broth base. Yum!

Aspics used to be thought of as very elegant. I still find recipes for them in older gourmet cookbooks. Sorry...that clear gelatin just puts me off my feed.

I think my evil stepmother-in-law actually has a stash of brand cookbooks from the 50s and 60s. She usually serves some sort of faux gourmet (and outlandish) dish that harkens back to that era. (Think the old Philly cream cheese cookbooks or those Kraft TV commercials that were during the Hallmark Hall of Fame. I guess I'm showing my age.) 

Does anyone remember "mock apple pie" made from Ritz crackers? Can Ritz crackers really approximate apples?

Although I've never had it, I've heard that mock apple pie is very good.

Here is a recipe I found in a cookbook that mom brought to the show(McCall's Barbecue Cookbook (c) 1966).  It sounded so good I had thought of pulling it from the sale, and when mom said it had belonged to grandma that was the deciding factor.  Its mine now.  You know its a good cookbook because almost every recipe has MSG in it. 

-Jay

[genuineimitation]

oh jay! that cookbook is too precious! i love the title cursive as well.

[foutchie]

Meats and Sauces and Butters - no cholesterol there!  LOL   Guess it wasn't a thought or worry at the time.....