old fashioned home cooking

I took a ride yesterday to a little bookshop that sells all kinds of old books. I don’t get to go there very often - it’s 3 hours from home (one way). But the ride was worth it! I got some very good cookbooks (like I need more) and of course - more to share with you. There was an old canning book that I had wanted and I did not buy it (stupid me) so I drove out again today to get it - and it was not there. But since it was such a long ride - I couldn’t come home empty handed - so I just “had” to buy more books.

I will share some old fashioned home cooking recipes in this thread.

Some may being back memories.


Creamed Ham with Mushrooms

3 T. shortening
3 T. flour
1/4 t. salt
Dash white pepper
1 1/2 c. milk
1 can (8 oz.) mushrooms, drained
1 1/2 c. cooked ham, diced

Melt shortening in double boiler; add flour, salt and pepper; blend well. Slowly add milk, stirring constantly. Cook slowly until sauce is thickened. (do NOT boil milk) Add drained mushrooms and diced ham.

Serve over heated Chinese noodles.

Serves 4 to 6

Southern Fried Chicken

  1. Cut a 4 lb. chicken into individual servings.

  2. Roll in flour; season with salt and pepper.

  3. Brown in a chicken fryer in 1/2 c. hot fat.

  4. Reduce heat, fry slowly and turn to brown evenly. The chicken may be baked uncovered until tender, about 1 1/2 hours at 325* F.

Serves 6

Chicken in Timbale Cases

3 c. cooked chicken, diced
1/2 c. mushrooms
1 c. peas
1/2 t. pepper
1 t. salt
1 t. onion juice
1/4 c. pimientos, diced
1 1/2 t. lemon juice

  1. Combine chicken, mushrooms and peas. Chill.

  2. While making thick cream sauce (recipe follows) set chilled ingredients over hot water in a double boiler, and then add to sauce.

  3. Serve in pastry shells or on toast.

Serves 6 to 8

Standard Recipe for White Sauce

1 T. flour
1 T. fat
1 c. milk
1/4 t. salt
Dash pepper

2 T. flour
2 T. fat
1 c. milk
1/4 t. salt
Dash pepper

3 - 4 T. flour
3 - 4 T. fat
1 c. milk
1/2 t. salt
Dash pepper

  1. Melt fat in double boiler.
  1. Add flour and seasonings. Mix to a smooth paste. Add liquid gradually, stirring to keep a smooth consistency.

  2. Simmer for 15 minutes. Stir well.


  1. Substitute cream for milk.

  2. Use 1/2 cream and 1/2 milk.

  3. Use 1/2 c. milk or cream and 1/2 meat, fish or vegetable stock.

White Sauce Variations:

CELERY SAUCE: 1 c. thinly sliced celery. Cook until tender in a very small amount of water. Rub through a very fine sieve and add to sauce. Add 1/2 t. celery salt and omit salt in basic recipe.

CHEESE SAUCE: Add 1 c. grated mild cheese to hot sauce. Stir until melted.

EGG SAUCE: Chop 2 hard-cooked eggs, not too fine. Add to white sauce with a dash of cayenne.

MOCK HOLLANDAISE SAUCE: Just before serving add 2 egg yolks, 4 T. butter, a little at a time, and 1 T. lemon juice, dash paprika.

PARSLEY SAUCE: Add 2 T. chopped parsley to 1 c. white sauce.

CAPER SAUCE: Add 2 T. chopped capers to 1 c. white sauce.

Spanish Steak

2 1/2 lbs. round or shoulder beef steak, cut 1-inch thick
2 T. fat
2 sliced onions
1/2 c. green pepper, diced
1 jar (3 1/2 oz.) stuffed olives
1 can (10 1/2 oz.) cream of tomato soup

  1. Brown steak in hot fat in fry pan.

  2. Place sliced onions and green pepper over meat.

  3. Add olives with liquid and tomato soup.

  4. Cover; cook over low heat about 1 1/2 hours. Do not add additional salt.

  5. Thicken gravy slightly with flour and water.

Serves 6 to 8

Braised Beef

4 lbs. beef shoulder
3 T. fat
3 t. salt
1 c. catsup

  1. Wipe meat with damp cloth.

  2. Heat fat in a roaster and sear meat until well browned.

  3. Add salt, pepper and catsup. Cover.

  4. Place roaster in oven and bake 2 - 2 1/2 hours at 325* F., or until tender.

  5. Remove meat to hot platter. Add enough water to make 1 1/2 c. liquid for gravy.

Serves 6 to 8

Stewed Chicken with Dumplings

  1. Cut a 4 lb. chicken into individual servings.

  2. Roll in flour sifted with salt and pepper

  3. Brown over low heat in 1/2 c. fat in a chicken fryer. Add 3/4 c. hot water.

  4. Cover and steam about 1 hour until the chicken is very tender. Serve with Steamed Dumplings.

Serve 6.

Steamed Dumplings

1 c. sifted flour
1/2 t. salt
2 t. baking powder
2 T. shortening
1/2 c. milk

  1. Sift flour, baking powder and salt together.

  2. Cut in the shortening until the mixture is like coarse corn meal.

  3. Add the milk to ake a soft, but not sticky dough.

  4. Pat to 1/2 inch thickness; cut with a biscuit cutter and place over stew.

  5. Cover and steam 12 to 15 minutes. Do not raise the cover whle dumplings are steaming.

Yields 12 dumplings

Pickled Fish

2 lbs. fish, cut into individual servings
3 c. water
1 t. salt
1/4 t. white pepper
2 bay leaves
1 c. onions, sliced
1 c. white vinegar

  1. Cook fish in 3 c. water, salt, pepper, bay leaves and onion in covered pot about 12 minutes.

  2. Strain and measure the fish stock. There should be 2 c. Add vinegar and bring to boiling. Cook 5 minutes. Cool.

  3. Pour over fish. Let stand for several hours.

Serves 4 to 6

Broiled Ham

  1. Arrange slices of ham cut 1/2-inch thick on broiler rack. Cut edges of meat to prevent curling.

  2. Place broiler 3 ro 4 inches from source of heat.

  3. Broil only until meat is thoroughly heated, about 6 to 8 minutes.

Pork Chops with Dressing

8 pork chops
4 c. bread, diced
2/3 c. celery, sliced
1/2 c. onion, finely chopped
2 eggs, beaten
2 T. bacon fat
1/4 c. water
1 1/2 t. salt
1/4 t. pepper

  1. Mix above ngredients. Pack into casserole dish.

  2. Arrange seasoned chops on dressing.

  3. Bake, uncovered, 1 1/4 hours at 350* F., turning chops occasionally.

Serves 8

Boiled Pork Dinner

2 lbs. lean side pork
Salt and pepper
2 c. water
6 carrots
6 medium onions
1 head cabbage (2 lb.), quartered

  1. Brown pork on all sides in Dutch oven.

  2. Add salt, pepper and water and cook slowly about 1 1/2 hours.

  3. Add carrots, onions and cabbage and continue cooking for 30 to 40 minutes.

Serves 6

Spicy Meatloaf

1 lb. ground beef
1 lb. ground pork
1 1/2 c. bread crumbs
1 1/2 t. salt
1/4 t. pepper
2 eggs, slightly beaten
1/2 c. sour cream
1 t. prepared mustard
1 t. paprika
1/4 c. lemon juice or tomato catsup
2 t. brown sugar
Worcestershire sauce - to taste
1/4 c. hot water

  1. Have beef and pork ground together.

  2. Add bread crumbs, salt and pepper, eggs and cream and mix well.

  3. Pack into 1 5/8 qt. ring mold.

  4. Make a sauce of the remaining ingredients and pour over loaf.

  5. Bake 1 1/2 hours at 325* F.

Serves 6 to 8

Veal Loaf

1 1/2 lbs. ground veal
1/2 lb. ground pork
1/2 c. cracker crumbs
2 t. salt
1/2 t. pepper
1 egg, beaten
1/2 c. evaporated milk or thin cream
1 T. lemon juice
1/4 t. celery salt

  1. Add all the ingredients to the meat and blend thoroughly.

  2. Bake in a greased bread pan 40 - 50 minutes at 350* F.

Serves 6 to 8

Daisy Cauliflower

1 head cauliflower
2 c. cooked carrots, diced
1 c. medium white sauce
1 T. butter, melted

  1. Cover the cauliflower witth cold salted water for about 1/2 hour. Drain.

  2. Boil until tender in saucepan in salted water until tender.

  3. Place in serving dish. Pour over melted butter and arrange carrots around cauliflower. Drizzle with white sauce.

Fried Parsnips

  1. Cook parsnips (pare and cut into 1/2 inch slices - cook in 3/4 c. water for 20 to 25 minutes until done).

  2. Cool; dip in egg and crumbs.

  3. Fry in generous amount of shortening until golden brown.

Thanks for the white sauce recipes - my husband just loves SOS!!! Great stuff over toast!

You don’t see many recipes today with white sauce. I still enjoy making it for many things. SOS - quite popular in days gone by! Don’t hear much about that either! I love the old fashioned recipes (and what we called some of them!) I’m enjoying these books - I have so much more I want to post!

here’s 2 old variations of S.H.@.*. on a Shingle plus the original Chipped Beef recipe:

Separate dried beef slices and remove any stringy bits.

For 1/4 lb., melt 4 T. butter in frying pan. Add beef and cook until the edges curl (2 to 3 minutes). Serve like bacon.

Tear 1/4 lb. dried beef in pieces and cook as above. Sprinkle with 3 T. flour. Stir and add 2 c. milk of milk and cream. Cook and stir over low heat until thickened. Season and pour over toast or serve with baked potatoes or rice.

Cook in the butter 1 T. chopped onion and 1/4 c. chopped celery until onion is yellow. Continue as directed above, season with thyme, and sprinkle with chopped parsley.

Easy Oyster Stew

Heat in a double boiler
2 c. milk or milk and cream

1 pint shelled oysters

Heat until oysters curl. Add salt and pepper to taste and 1 - 2 t. butter.

Serves 2

Fried Uncooked Potatoes

Wash, pare and slice potatoes very thin. Heat shortening in skillet. Bacon drippings are excellent to use when frying potatoes. When shortening is bubbling hot, lay in potatoes, sprinkle with salt. When potatoes are brown on the bottom, turn and fry slowly on the other side. Do not cover. If desired, finely chopped onion may be fried with potatoes.

Fried Cooked Potatoes

Slice cooked potatoes in 1/4-inch slices. Fry in bacon drippings until brown and crisp. It will be necessary to turn the potatoes occasionally. Season to taste.

TREAT: Instead of slicing the cooked potatoes, dice them in 1/2-inch cubes. Melt butter or margarine in skillet, add diced potatoes, and for a family of 4, stir in about 2/3 c. light cream. Cook slowly until cream is absorbed, and potatoes are light brown in color.

Creamed Hamburgers

1/2 c. onion, minced
1/4 c. butter or margarine
1 lb. ground beef
1 clove garlic, minced
2 T. flour
2 t. salt
1/4 t. pepper
1/4 t. paprika
1 lb. mushrooms, sliced
1 can cream of chicken soup
1 c. sour cream
2 T. parsley or chives, chopped

Saute onion in butter or margarine unitl golden brown. Stir in beef and cook until crumbly. Add garlic, flour, salt, pepper, paprika and mushrooms. Stir and fry slowly for about 5 minutes. Add soup and simmer, uncovered, 10 minutes. Stir in sour cream, sprinkle with parsley or chives.

Serve on baked or mashed potatoes, hot steamed rice, noodles or toast.

Serves 4 to 6


1 lb. ground beef
1 t. salt
1/2 t. pepper
1/4 c. onion, grated
1/4 c. milk
4 hamburger buns

Combine meat, seasonings, grated onion and milk; blend thoroughly. Split buns and spread each half with meat mixture, spreading well over edge. Arrange buns on broiler rack and broil about 8 minutes. These should be about 4 inches away from broiler unit.

Serves 4

Snap Beans with Crumb Topping

3 T. butter, margarine or drippings
1/2 c. dry bread crumbs
2 T. raw carrot, grated
1 T. parsley, chopped
1/2 t. onion, grated
1/4 t. salt
1 lb. snap beans, cooked**

Melt shortening and add bread crumbs. Remove from heat. Add carrots, parsley, onion and salt. Place hot beans in serving dish and sprinkle with topping.

Buttered Crumbs

3 T. butter or margarine
1 c. fine bread crumbs

Melt butter or margarine in small skillet or saucepan over low heat. Add crumbs and stir until crumbs are coated. If not used at once, these should be stored in a covered ocntainer in the refrigerator to prevent butter from becoming rancid.

**Wash snap beans carefully; break off stem end, but leave blossom end on. If beans are young and tender, cook whole; if not, snap in 1-inch pieces or shoestring by cutting lengthwise. Place 3/4 c. water (for 1 1/2 lbs. beans) and 1 t. salt in saucepan; add beans; cover. When steaming, reduce heat to low setting. Cook 20 to 25 minutes. Drain liquid to use in above recipe or:

Serve by: Adding 2 T. butter, margarine or bacon drippings. Reheat quickly. Serve very hot.

Serves 4.

Stir-n-Roll Biscuits

2 c. self-rising flour
2/3 c. buttermilk
1/3 c. cooking oil

Heat oven to 475*. Pour oil and buttermilk into a cup. Do not stir!!! Pour this into flour and stir with a fork until mixture cleans side of bowl and rounds up into a ball. Press out to 1/2-inch thickness; cut into biscuits. Bake and serve hot.

Sweet Potato Biscuits

2 c. self-rising flour
1/2 c. shortening
1 - 1 1/2 c. mashed cooked sweet potatoes
About 3 T. milk to make soft dough

Blend flour and shortening. Add potatoes and blend. Add enough milk to make a soft dough and knead lightly, using as little flour as possible on breadboard. Rol 1/2-inch thick and cut with floured cutter. Place biscuits on baking sheet and bake at 425 - 450* 12 to 15 minutes. Serve hot with butter. These are delicious with sausage or ham.

Yorkshire Pudding

1/4 c. hot meat drippings
1 c. sifted flour
1/2 t. salt
2 eggs, beaten
1 c. milk

When beef roast is done, remove from oven and keep warm. Heat oven to 450* or very hot. Pour 1/4 c. hot meat drippings from roast pan into baking dish, approximately 10 X 6 X 2. (Or individual muffin pans may be used). Place in oven and heat. Pan and drippings should be piping hot before pouring batter.

Sift flour and salt together into mixing bowl. Beat eggs until foamy; add milk. Gradually stir into dry ingredients; beat with rotary beater for 2 minutes. Pour into hot baking dish and bake at 450* for 25 to 30 minutes. Cut in slices and serve at once. Serves about 6.

Old South Country Style Steak

Select top round steak, about 1 pound. Mix flour with salt and pepper to season and pound into steak with steak beater, or edge or saucer. Fry in hot grease until brown on both sides. Remove steak from pan, drain off most of grease, leaving only enough to saute 1 medium onion, chopped. When onion is tender, add 1/4 c. flour seasoned with salt and pepper. Brown flour; return steak to pan, add 2 c. hot water, cover pan, and simmer 15 minutes or until gravy is thickened.

Barbecued Hamburgers

1 c. soft bread crumbs (about 3 slices)
1/2 c. milk
1 lb. hamburger
1 onion, chopped
Salt and pepper

Moisten crumbs with milk; add other ingredients. Make patties, brown in hot fat. Add sauce and cook slowly 45 minutes in covered pan.

SAUCE: 1 T. vinegar, 1 T. Worcestershire sauce, 1/2 c. catsup, 1/2 c. water, 1 T. sugar.