Today's cocktails come from a vintage Gibley's gin booklet.
The Fizz
Tablespoon powdered sugar
Juice of 1 lemon or 2 limes
1 1/2 jiggers Gibley's gin
Shake well with cracked ice and strain into 8-oz. glass. Add cubes of ice and fill glass with club soda. Stir just enough to mix.
The Rickey
Put ice cube into 6-oz. glass.
Add juice of 1/2 lime.
Add 1 jigger of Gibley's gin.
Fill up glass with club soda.
Stir and serve.
Click here for another retro cocktail recipe that uses gin.
Via alsis35
Today, we're eating our cocktail. Or cocktails?
This 1948 ad suggests you simply pour Cointreau over fruit — fresh or canned — and serve.
Click here for another fruity idea from Cointreau.
Via alsis35
So little effort for such a great-looking result.
Here's the 1947 recipe for Glazed Baked Ham.
1 whole cooked ham
cloves and cherries
1 1/2 cup Grandma Molasses
bread crumbs
Remove ham's skin and some of the fat. Place ham in open roaster with water to cover bottom of pan. Score fat and skewer cherries with cloves. Pour molasses over it and sprinkle lightly with bread crumbs. Bake in very hot oven (450˚F) for 10 minutes, then reduce to moderate heat (350˚F) and bake 1 hour, basting occasionally.
This cocktail recipe is from a 1946 Coronet Brandy recipe booklet.
Here's the recipe for this 1940s punch.
1 pt. grape juice
1 No. 2 can crushed pineapple
1/2 cup lime juice
3 Tbsp. sugar
1 pt. (2 cups) rum
Mix all ingredients in punch bowl and chill. Add ice and decorate with lime slices.
Click here for another retro punch recipe.
Via Eudaemonius
Lots of retro cookie recipes coming up this week. Starting with a great recipe for using up over-ripe bananas.
Banana Drop Cookies, 1940s recipe
2 1/4 cups sifted flour
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
2/3 cup shortening
1 cup sugar
2 eggs
1 tsp. vanilla extract
1 cup mashed ripe bananas (2 to 3 bananas)
Sugar and cinnamon
Sift together flour, baking powder, baking soda and salt. Beat shortening until creamy. Add sugar gradually, beating until light and fluffy. Stir in vanilla. Add flour mixture alternately with bananas, beating after each addition until smooth. Drop by teaspoonfuls onto ungreased cookie pans about 1 1/2 inches apart. Sprinkle with sugar or a mixture of sugar and cinnamon. Bake in a moderately hot oven (400˚F) about 12 minutes. Remove from pans at once. Makes about 2 1/2 to 3 dozen medium-size cookies.
Chewy Brownie Cookies, 1993 recipe
2/3 cup Crisco Shortening
1 1/2 cups firmly packed light brown sugar
1 tbsp. water
1 tsp. vanilla
2 eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/4 tsp. baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips (12 oz. pkg.)
1. Heat oven to 375˚F.
2. Combine Crisco, light brown sugar, water and vanilla in large mixing bowl.
3. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
4. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended.
5. Stir in chocolate chips.
6. Drop rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet.
7. Bake one baking sheet at a time at 375˚ for 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist — do not overbake.
8. Cool on baking sheet 2 minutes. Place sheets of foil on countertop. Remove cookies to foil to cool completely. Yields about 3 dozen cookies.
Here's the war-time recipe for Baby Ruth Cookies.
1/2 cup butter or other shortening
3/4 cup white sugar
1 egg
1 1/3 cups flour
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. vanilla
2 Baby Ruth candy bars, cut in small pieces
Cream butter and sugar until smooth. Beat in egg. Stir in other ingredients. Chill and drop by half teaspoonfuls on greased cookie sheet. Bake in a moderately hot oven (375˚F) for 10 to 12 minutes. Makes 75 cookies.
I think serving punch at Thanksgiving would be a wonderfully elegant touch.
Here's the 1940s recipe for Pilgrim's Progress Punch.
2-pt. bottle cranberry juice cocktail
2 6-oz. cans frozen lemonade
4 cups cold water
1-qt. ginger ale
Combine all ingredients and serve in punch bowl.
Via Eudaemonius
This Karo syrup recipe is from the 1940s.
2 eggs beaten
1 cup Karo Syrup, Blue Label (dark syrup)
1/8 tsp. salt
1 tsp. vanilla
1 cup sugar
2 tbsp. melted butter or margarine
1 cup shelled, roasted peanuts
Roll pastry 1/8-inch thick. Line a 9-inch pie pan. Mix remaining ingredients together, adding peanuts last. Pour into pastry shell. Bake in hot oven (400˚F) 40 minutes or until a silver knife inserted in center of filling comes out clean.
To make Peanut Tarts: Follow above recipe for De Luxe Peanut Pie using 1 recipe pastry. Line 6 to 8 individual tart shells. Pour in filling. Bake in hot oven (400˚F) 20 to 25 minutes.
Gut a pumpkin, fill it with ice and you have an awesome cooler.
This serving suggestion comes from a 1947 ad for Dr. Pepper.
ADDENDUM posted 29 October 2012
If you 'd rather turn your pumpkin into a keg, click here for directions.
Via Paul.Malon
