You are here: Home / Clementine Paddleford This is the last of the Apple Smogasbord recipes. Allspice in meatloaf. Very Autumn-y. ANNUAL APPLE SMORGASBORD APPLE SAUCE MEAT LOAF WITH TOPPING Yield: 8 portions 1½ lb ground meat2 eggs, beaten2 Tbsp chopped onion2 tsp salt½ tsp ground allspice¾ C rolled oats1 C strained apple sauce (preferably homemade)Topping Preheat oven to 350˚. Combine meat,
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Classic Autumn tastes. From Clementine Paddleford’s classic cookbook, How America Eats (1960). ANNUAL APPLE SMORGASBORD SWEET POTATOES AND APPLES Yield: 6 portions 4 medium sweet potatoes, scrubbed, cooked in jackets until just tender, cooled, peeled, cut into 1-inch thick slices4 medium apples, peeled, cored, sliced into ½-inch rings¾ C light brown sugar½ tsp salt½ tsp
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About the Annual Apple Smorgasbord, Clementine Paddleford’s classic cookbook, How America Eats, and more recipes. Looks simple and delicious. There’s a meatloaf recipe coming up. Good pairing, I’d bet. ANNUAL APPLE SMORGASBORD APPLE POTATO SALAD Yield: 3½ quarts salad 2 unpared red apples, cored, diced7 large potatoes, cooked in skins, peeled, diced½ C diced celery9
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From our friend, Clementine Paddleford. Her introduction to the Apple Smorgasbord. Apple Butter Horn recipe. ANNUAL APPLE SMORGASBORD APPLE DUFFLE WITH CRUMB TOPPING Yield: 12 portions ¼ C shortening½ C sugar¼ tsp salt1 egg, beaten2 C sifted flour2½ tsp baking powder1 C milk4 C pared diced applesCrumb Topping Preheat oven to 350˚. Cream together shortening and
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From our friend, Clementine Paddleford. Her introduction to the Apple Smorgasbord. These sound like a lovely afternoon snack with a nice cup of tea. ANNUAL APPLE SMORGASBORD APPLE BUTTERHORNS Yield: 24 horns ¼ C (½ stick) butter, plus more softened¼ C lard¼ C sugar1 egg, beatenPinch salt1 tsp grated lemon rind¼ C lukewarm milk1 envelope
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Thinking about posting a short series of recipes, I searched The Big Food Manual and Survivalist Flourishing Guide for “Autumn.” Our old friend Clementine Paddleford and her How America Eats (1960) once again delivered. As you may recall, Clementine was a food writer in the 1950s and ’60s. This is a good introduction to Clementine.
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Dr. William M. Mann, Director of Washington’s National Zoo, is on speaking terms with every one of his 2,800 animal wards—even though his specialty is ants. He has penetrated some of the least-known parts of the world to learn more about ants and to collect wild game. His collections are more varied than the public
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Good grief. This has been sitting in my drafts folder for six months. Sorry about that! Still in Connecticut, Clementine is now in Simsbury. It’s pink! She tells a wonderful tale about this dinner party. Don’t miss it! And when the dish was ready—the rich brown of the baked chickens contrasting so pleasantly with the
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Outside a little wind rustled the new leaves along DeForest Avenue, Summit, New Jersey. Inside, the piano made music like laughing. In closing, Ann Bartleson will play a duet with her sister Susan,” and Mrs. Helen Chrystal Bender, standing tall with a gentle Quaker dignity, smiled her teacher’s smile at the two young girls. Music
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“Sticky cinnamon buns belong to Philadelphia as much as Independence Hall and the Twelfth Street Market. Not just any cinnamon bun, this bun of Quaker City, but a bun unique, of true cinnamon flavor, of a stickiness incarnate. “Time was when every bake shop in the city made the buns daily, the very rich ones
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“Pepperpot is a patriotic dish originating in Pennsylvania and still much served in Philadelphia. It has a romantic history to tell. It was that bitter winter at Valley Forge; George Washington’s soldiers were in rags, food was ever lacking. Cooks made ends meet where there was nothing but ends and they met just over the
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*Note. There are several other recipes mentioned in Clementine’s narrative. If any sound appealing let me know and I’ll post them. They already exist as individual Word Docs so it’s no trouble just copy/pasting. “See Edna Eby Heller,” that’s what they told me at The Pennsylvania Dutch Folklore Center in Bethel where I went asking
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Not too many years ago the H.J. Heinz Company, famous Pennsylvania food processors, entertained 140 newspaper food editors who were holding their annual conference at the Waldorf-Astoria in New York City. The dinner given was Pennsylvania-Dutch, a sampling of what a housewife of the old school might do when company came. Here’s the menu for
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East Hampton’s chowders are all made from heirloom recipes that go back for centuries. Jeanette says that soup, as it is served there today (she doesn’t mean chowder), also the salads, are imported frills brought in by the summer people, the New York City folks who first invaded the village as a vacation spot back
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Final group of Frigid Week Hot Drink Recipes is gluggs, syllabubs, wassails, and assorted punches. By the time you see this, the weather will probably have been driven you to drink. Most are alcoholic, though some–like this one–are not, or you could omit / substitute. Get the punch bowl out! Clementine is in Virginia… Here
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This wraps up our coffee recipes. Now I was hearing first hand about croquignolles with café-au-lait. These “cracknes,” as the name translates, were like doughnuts, deliciously crisp, light and luscious like bonnes bouches, good mouthfuls. The coffee was made creamy with hot milk, half-and-half, an exhilarating beverage with a pleasing flavor and a deep rich
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We’re in Kansas where Clementine Paddleford is gathering stories and recipes for her classic America cookbook, How America Eats (1960). Here’s how the story begins: Anyone growing up in Abilene, Kansas, has what the Midwest calls a “goodly heritage.” There the prairie is always within sight and sound, a landscape lovely in its wide monotony.
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Taking a bit of a pause from Clementine Paddleford’s classic America cookbook, How America Eats (1960). But we’ll join her today in Wisconsin where she’s at the home of F.W. Glantz in Fox Point. Mrs. Glantz gives Clementine three recipes: Note: The stollen recipe makes five loaves. It calls for 10 cups of flour, 5
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Finishing up Clementine Paddleford’s meanderings through New England where she collected recipes and stories for her classic cookbook, How America Eats (1960). More recipes in the series here. For 12 years Clementine roamed the country collecting. The vast majority of the recipes are not from famous restaurants or chefs but from farmers’ wives, the town
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This is the last of the Clementine Paddleford recipes drafts. Looks like I’ve posted about 20 recipes from How America Eats. You can find them all here. Pittsburgh once was a steamboat town, and at least part of its fame rests upon Steamboat Pudding. Helen Ruch, a Pittsburgh advertising writer, likes to recall vacation trips
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