Aviation Glide

"Place in an oblong suey dish one split banana, flat side up. Use three scoopfuls (No. 16 disher) of chocolate, vanilla, and strawberry ice cream. On either side of the chocolate ice cream place a nabisco wafer for forward ends of the air ship, and in the strawberry ice cream stick a nabisco wafer to represent the tail piece of the machine. On the chocolate ice cream place a red cherry to represent a man riding in the air ship. Between the scoopfuls of ice cream sprinkle crushed cherries and pineapple, and top with chopped pecans and whipped cream. "Has sold well to students of the University at 20c," writes the author of the formula. (M.C. Thurber.)"
---The Dispenser's Formulary, Compiled by The Soda Fountain, 4th edition [Soda Fountain Publications:New York] 1925 (p. 132)
[NOTE: banana split with worthy of Lindbergh! Soda fountain concoctions tickle the imagination as well as the palate.]

Balloons

"2 cups flour
2 cups milk
2 eggs
1 teaspoonful salt
Mix the salt in the sifted flour. Mix eggs and milk and add the flour. Beat for 2 or 3 minutes with an egg beater or mayonnaise beater. Put into muffin rings that have been well buttered and bake in a quick oven for half an hour."
---Old Southern Receipts, Mary D. Pretlow [Robert M. McBride:New York] 1930 (p. 91)
[NOTE: we're assuming they rise....???]

Bullfrogs

1/2 pound of the Best Flour.
1/2 Ounce of Yeast.
1/4 Cup of Sugar. 1/2 Ounce of Salt.
1 Pound of the Best Butter
12 or 8 Eggs
Under this amusing name are sold the delicious small rolls, so dainty and fine, and which are served in all our Creole homes and restaurants. The rolls are joined together lightly in long rows of about eight inches in length. They are brought to the doors by the bakers every morning in this old French city. The dough for "Bullfrogs" is just the same as that for the Brioche, only a half pound of the flour is used, instead of a pound, and a cup of butter. Bake in the same manner. They are delightful accompaniments to the most recherche breakfast."
---The Picauyne Creole Cook Book, facsimile 1901 edition [Dover Publications:New York] 1971 (p. 399)
[NOTE: the author does not offer explanation for the name. Do you know?]

Choo-choo Sandwich

"1 loaf French Bread
1/4 cup butter or margarine
1 clove garlic, minced Cheese slices
Thin slices corned-beef loaf
Green-pepper rings
Cut bread diagonally in 1 1 /2 -inch slices, cutting to, but not thorugh, the bottom crust. Cream butter with minced garlic. Spread on bread slices. Place tomato slice, cheese slice, corned-beef slice, and green-pepper ring between bread slices. Stick skewer through loaf lengthwise; wrap in aluminum foil and place on grill. Turn frequently, heating till cheese melts. Remove foil. Cut through bottom crust just before serving. Makes 7 to 10 servings."
---Better Homes & Gardens Barbecue Book, [Meredith Corporation:New York] 1965 (p. 98)
[NOTE: not seeing any trains here...maybe the crusty finished product requires much chewing?]

Firecrackers

"Hot as their name!
1 box cherry tomatoes
1 can (7 1/2 -ounce) pitted black olives
1 jar (4-ounce) pearl cocktail onions, drained 1/4 cup olive oil
1 teaspoon cayenne, approximately
String bamboo skewers in the following order: tomato, olive with pitted end toward tomato, pearl onion. Place them in a bowl and and anoint them with the oil that has been mixed with the cayenne. Grill over coals until tomatoes heat, about 5 minutes, turning once."
---Hostess Without Help [Westover Publishing:Richmond VA] 1971 , Helen Worth (p. 153)

Floating Island

Nearly fill a glass bowl with egg cream; slice some white spong cake, spread on each slice a thick layer of raspberry or strawberry jam, stack them together, making it of an oval shape, and lay it on the top of the cream; put over it a good quantity of whites of eggs, that have been beaten to a stiff froth, and well seasoned with powdered sugar and lemon juice. Make it smooth, decorate it with small light bits of preserves, and stick in the centre of the island a bunch of real flowers."
---The Kentucky Housewife, Lettice Bryan, facsimile 1839 edition [Image Graphics:Paducah KY] (p. 327)
[NOTE: the finished recipe is supposed to look like a floating island.]

Frank Budgeteers

1 pound frankfurters
1 cup pulverized Fritos
1 egg
3 to 4 tablespoons mayonniase
Tomato soup
Skin and grind frankfurters, and combine with all of the ingredients except the soup. The consistency should be about like hamburgers, so add the mayonnaise last--and add according to need. Form into patties. Arrange on a flat greased baking dish. Pour on a can of undiluted tomato soup, and bake in a moderate oven for about 25 minutes. Serves 4."
---Martha Deane's Cooking for Compliments, Marian Young Taylor (WOR's Martha Deane) [M. Barrows & Company:New York] 1954 (p. 194)
[NOTE: clever name for *yr basic* economy meal.]

Gargoyle Sauce

"Boiled Oil Mayonnaise
1 teaspoon Worcestershire Sauce
3 tablespoons Chili Sauce
1/4 teaspoon paprika
1 teaspoon pearl onions
1/2 teaspoon chopped green peppers
Make 1/2 recipe of Boiled Oil Mayonnaise...as a foundation for this salad dressing, stir in the rest of the ingredients and serve ice cold over fish or tomatoes."
---The Settlement Cook Book, Mrs. Simon Kander [Settlement Cook Book Company:Milwaukee WI] Twenty-first Edition Enlarged and Revised, 1936 (p. 276)

Golden Twins

"Carrots (young) 10 or 12
Vinegar, 2 tablespoons
Green pepper rings
Cucumber strips
Salad oil, 3 tablsooons
Salt, 1/4 teaspoon
Lettuce
Cottage cheese
Wash and scrape the carrots. Cook over low flame until tender, then marinate in oil, vinegar and salt. Set in refrigerator to chill. Place 2 carrots in ring cut from green pepper and arrange in nests of lettuce on salad plates. Accompany with cucumber strips. Garnish plates with cheese balls made by blending cottage cheese and a little tart pickle. Shape into balls and roll in yellow cheese or chopped parsley. Serve with mayonnaise with celery in it.
---The Chicago Daily News Cook Book, Edith G. Schuck [Chicago Daily News:Chicago IL] 1930 (p. 218)

Gooche

"Pare three juicy apples and cut into dice. Peel two lemons and cut nto smaller dice and mix thoroughly with a stalk of chopped celery, cover with mayonnaise dressing and serve on lettuce leaves.
---Midnight Feasts: Two Hundred & Two Salads and Chafing-Dish Recipes, May E. Southworth [Paul Elder & Company:San Francisco] 1914 (p. 58)

Indian Pudding

"No. 1. 3 pints scalded milk, 7 spoons fine Indian meal, stir well together while hot, let stand till cooled; add 4 eggs, half pound raisins, 4 ounces butter, spice and sugar, bake 4 hours."
---American Cookery, Amelia Simmons, facsimile 1796 Albany edition, with an introduction by Karen Hess [Applewood Books:Bedford MA] 1996 (p. 31)
[NOTE: "Indian," in early American cookbooks, refers to maize and maize products. This is one of the first American recipes for cornbread.]

Jealousy puffs

Two cupsful of sugar, one cupful each of butter and sweet cream, three cupsful of flour, three eggs, one teaspoonful of soda, two teaspoonfuls of cream of tartar, and flavor to taste; bake quickly."
---Mrs. Porter's New Southern Cookery, Mrs. M. E. Porter, facimile 1871 edition, introduction and suggested recipes by Louis Szathmary [Promontory Press:New York] 1974 (p. 240)
[NOTE: this book offers a delightful selection of cake & cookie recipes named for courtship and marriage. Other recipes include: Rival Cake, Flirtation Cakes, Kisses, Ancient Maiden's Cake, Acquaintenceship Cakes, and Sweet Drops. A southern tradition.]

Moose

"One pint of cream, whipped stiff with 1/2 pint sherry wine; sweeten to taste, then a cup of gelatine. Put to freeze, alternating the cream with layers of chopped almonds and crystalized cherres. Mrs. George Ash."
---The Capitol Cook Book, facsimile of the Austin 1899 edition [State House Press:Austin TX] 1995 (p. 146)
[NOTE: we're thinking Mrs. Ash meant *mousse.* Acutally, her recipe is closer to Nesselrode. The folks fortunate enough to sit at her table no doubt enjoyed it whatever the name.]

Patience

3 cups of sugar
2 cups of milk
1 cup of pecan meats
1 tablespoon of butter
Put one cup of the sugar in a saucepan, and stir until it melts and browns; then add one cup of milk and stir until the caramel is dissolved; add the remaining quanitity of sugar, the milk and butter; stir and boil until it forms a hard ball when dropped into cold water. Add the nuts, take from the fire, and stir until it begins to grain; pour into a square greased pan, and, when cool, cut into blocks."
---Mrs. Rorer's New Cook Book, Sarah Tyson Rorer [Arnold and Company:Philadelphia] 1902 (p. 631)
[NOTE: sounds like fudge, doesn't it? The name suggests patience is required while the recipe completes.]

Porcupine

"Singe porcupine over hot fire. Scrape off fur and quills. Save quills to make earrings and other jewelry. Boil whole as the greens eaten by the vegetarian porcupine gives a good flavor to the meat. Alternative: gut porcupine and cut up meat. Marinate overnight in ready-mix marinade. Next day, sprinkle with garlic salt and any toher desired seasoning. Broil."
---Juneau Centennial Cookbook, Jane Steward, Phyllice F. Bradner & Betty Harris [(p. 32)
[NOTE: sometimes, what you see is what you get.]

Rum Tum Tiddy

1/2 pound cheese (sharp)
1 can condensed tomato soup
1/4 teaspoon dry mustard or prepared mustard to taste
1 egg, slightly beaten
Pour tomato soup into a double boiler. Add cheese, grated or diced. Stir constantly until mixture is thoroughly blended. Remove from heat. Add mustard and egg. Mix well and serve hot on crackers or toast. Serves 4."
---Boston Cooking-School Cook Book, Fannie Merritt Farmer, Seventh edition, completely revised by Wilma Lord Perkins [Little, Brown and Company:Boston MA] 1942 (p. 139)
[NOTE: John Mariani states this dish is also known as "rinkum-dity," (Encyclopedia of American Food and Drink (p. 278) but does not offer an explanation for the name. Perhaps the color resembles rum?]

Snow balls

"Steam a pint of well-cleaned rice until tender, as directed on page 99, and turn into cups previously wet in cold water, to mold. When perfectly cold, place in a glass dish, and pour over them a cold custard made of a pint of mik, half a cup of sugar, a teaspoonful of cornstarch, and one egg. Or, if preferred, the rice balls may be served in individual dishes with the custard sauce, or with a dressing of fruit juice."
---Science in the Kitchen, Mrs. E.E. Kellogg [Modern Medicine Publishing Company:Battle Creek MI] 1892 (p. 327)
[NOTE: presumably the final product resembles its namesake.]

Sole Survivor

(Except for plain fried fish, this is the easiest sole recipe I've run into. You can make it with halibut, too.) 4 servings.
4 sole fillets
1 can frozen shrimp soup, thawed
Heat the soup while you lay out the fish effectively in a sha;;ow greased baking dish. Bake the fish at 400 degrees for twenty minutes. Then reduce the heat to 300 degrees F., pour the soup over the fish, and bake it for another fifteen minutes.
---The I Hate To Cook Book, Peg Bracken [Harcourt, Brace:New York] 1960 (p. 19)

Surprise "Dogs"

1 pound ground beef
1/4 cup packaged corn-flake crumbs or finely crushed corn flakes
1/4 cup dairy sour cream
2 tablespoons chili sauce
2 tablespoons chopped onion
1 tablespoon snipped parsley
1/2 teaspoon salt
Dash pepper
20 pitted ripe olives
5 coney buns, toasted
Combine first 9 ingredients; shape in 5 logs to fit coney buns. Press a row of olives into center of each log, molding meat around olives. Briol on grill over hot coals (or 3 inches from heat in range), turning occasionally, 12 to 15 minutes or till done. Serve in coney buns. Makes 5 servings."
---Better Homes & Gardens Bargecue Book [Meredith Publishing:New York] 1965 (p. 22)
[NOTE: "coney buns" are the same a hot dog/frankfurter buns. The Coney is a reference to Coney Island, a Long Island NY seaside resort, well known for its hot dogs (aka Nathan's famous).]

Three Of A Kind

"3 oranges
3 lemons
3 bananas
3 cups sugar
3 cups water
Take some of the pulp and all of the juice of the oranges, grated rind of one, the lemon juice, the bananas (sliced), the sugar, and the water. Mix and freeze, and pack for an hour before using."
---Presbyterian Cook Book, compiled by the Women of the First Presbyterian Church, Dayton Ohio [United Bretheren Publishing House:Dayton] 1873 (p. 143)
[NOTE: some recipes need no explanation!]

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Research conducted by Lynne Olver, editor The Food Timeline. About this site.