Recipe from yesterday's book

Here is a recipe from the Westside Sewing Circle's Tested and Tried book.  This one is from Mrs. Louis Henry Brueggemann (daughter-in-law of Clamor).  I have typed it just as it appeared in the book.  Recipes were formatted differently:


Kidney Bean Salad:
Drain the liquid from one can of kidney beans, then add 1/2 cup of chopped walnuts. celery, and sweet cucumber pickles cut in small pieces, then add a mayonaise or French dressing.  Serve on lettuce leaves.


I think I'd having a hard time making this.  No idea how much celery, how much pickles, or how much mayo?  Looks like something is missing between "a" and "mayonaise"  (her spelling).  Kind of fun to imagine this being served to the "Old Man" (Clamor).

Here is a picture of what the finished dish may have looked like.  I found a very similar recipe on a blog that was taken from a vintage cookbook (minus walnuts plus scallions)

Are you getting ready to watch the Royal Wedding?

With the Royal Wedding coming up on Friday, I thought I'd share a recipe I found for Scones, perfect to have for breakfast while watching (if you are going to get up at 4:00 AM).  This recipe is from Colin Cowie's mother (party planner to the stars). 

Cheese Scones
Yield: 12-14 scones
Ingredients
12 ounces self-rising flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons mustard powder
dash of salt
4 ounces mature Cheddar cheese, grated
1 egg
1/2 pint milk

Instructions
1. Preheat the oven to 425 F.
2. Into a medium bowl, sift the flour. Stir in the baking powder, mustard powder, and salt. Stir in the Cheddar cheese.
3. In a small bowl, lightly beat the egg and milk. Mix with the flour mixture and knead for 1 minute until soft.
4. On a floured working surface, pat out the scone mixture into a thickness of 1". Stamp out 2-inch rounds or triangles and place them on a baking sheet.
5. Bake for 15 minutes or until lightly golden. Do not open the oven while baking.
6. Serve warm with butter, jam, or Devonshire cream

He made this on Nate Berkus show today and I love how these are so tall due to the self-rising flour and baking powder.

Aunt Emma's Springerle Cookie Recipe

My Dad has fond memories of Christmas Sweets.  His poor mom, would fill a 5 gallon tin with cookies, and they would be gone in a flash with six boys in the house.

One of his favorite were Springerle.   At some point, he convinced Mom to try to make them.  I don't remember tasting the outcome but they were never a Christmas tradition so I imagine they didn't live up to Selma's.  Nori got the recipe from Selma's sister, Emma.  Not sure why Nori got the recipe from Emma and not Selma, maybe it was Emma's speciality.

Maybe the "problem" was, they didn't sit for long enough.  From what I've read, they need to sit for two or three weeks for the flavors develop.

Here is the letter that Emma sent Nori in 1974.