Bring Your Memoirs to Life

Bring your memoirs to life by using your personal foreshadows to outline your story. In Writing Your Life by Mary Borg she writes, “Go back as far as you can and try to lay down as much detail as possible about the people, the places, and the things that helped shape your entry into the world.”

These early memories will be your “Foundations of Foreshadows”. In my life, my earliest memory was watching a snail cross my path in front of the bushes on a summer day with the scent of the salt air from the bay clear in my four year old memory.

Now, it’s your turn. Write down three of your earliest memories. Just three. It’s best not to overwhelm your mind from the beginning.

To be continued…

Christmas Punch and Christmas Sausage Cake

Vintage Recipe Cards


Christmas Sausage Cake

1 pound pork sausage
1 1/2 cups brown sugar, packed
2 eggs, lightly beaten
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon mace
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon cardamon
1 teaspoon baking soda
1 cup strong coffee (cold)
1 cup currants
1 cup chopped walnuts

Preheat oven to 350 F. Combine meat and sugar in mixing bowl and mix well. Stir in eggs and beat well. Mix flour, baking powder, and spices together. Stir baking soda into cold coffee. Add flour-spice mixutre and soda-coffee mixture to mixing bowl alternately, beating vigorously.

Pour boiling water over currants and let stand until currants soften, about 5 minutes. Drain and pat dry with paper towels. Fold currants and walnuts into sausage cake batter and mix well.

Grease 9-cup bundt pan or charlotte mold and dust with flour; tap lightly to shake…

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Deauville & Eggs Tartar

Have to get a butcher to get that sirloin.

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Eggs Tartar

12 hard-cooked eggs
1/4 pound very fresh lean sirloin, ground twice
1 egg yolk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons minced onion
2 tablespoons chopped parsley
1 dash Worcestershire sauce
1 dash hot sauce
Durkee’s Famous Dressing

Steak Tartar, the notorious raw beef dish made famous by New York’s perennially in “21 club,” is not a dish that appeals to the timid; yet even those who have reservations about sampling raw beef tend to find these stuffed eggs irresistible.

Durkee’s Famous Dressing is a traditional garnish for Steak Tartar and Eggs Tartar; if you cannot find it at your supermarket, make your own approximation of it by blending equal parts mayonnaise with Dijon mustard.

Peel hard-cooked eggs and slice lengthwise; remove yolks and salve for other use (good sprinkled over soup, salads, cooked green vegetables).

Mix together ground sirloin, raw egg yolk, salt, pepper…

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Vintage Recipe Cards

Recipe from Spanish Pavilion Restaurant, New York

1 bottle (1 pt. 7 oz) red Spanish table wine
2 tablespoons sugar
1 lemon, sliced
1/2 orange, slicked
2 oz Cointreau
2 oz Spanish brandy
12 oz club soda
24 ice cubes

1. In large pitcher, combine wine, sugar, lemon, and orange slices. Stir until sugar is dissolved. Stir in remaining ingredients.

2. Let stand 15 to 20 minutes

Makes 4 tall glasses

Raspberry Sauce

Recipe from The Ritz-Carlton Hotel, Boston

This luscious fruit topping is marvelous over vanilla ice cream, and is the crowning touch for the Floating Heart Ritz (Card 8b).

2 pkg (10-oz size) frozen raspberries, thawed
2 tablespoons cornstarch
1/2 cup currant jelly

Drain raspberries, reserving liquid. Add enough water to liquid to make 2 cups. In small saucepan, blend liquid with cornstarch. Bring to boiling over medium heat, stirring constantly; boil 5 minutes. Stir in…

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Froupe and Anchovy Meatballs

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Anchovy Meatballs

1 pound lean ground beef
1/4 cup chopped onion
1/2 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon dry mustard
1/2 cup bread crubms
1/4 cup milk
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
30 anchovy fillets
1/2 cup prepared brown mustard
Watercress sprigs

Preheat oven to 350 F. Mix together ground beef, onion, thyme, oregano, dry mustard, bread crumbs,milk, egg, salt, pepper, and nutmeg. Beat well, Form into 30 meatballs about the size of a walnut.

Drain anchovy fillets and rinse lightly with cold water to remove excess saltiness. Wrap fillets around meatballs and secure with toothpicks. Top each meatball with dollop prepared brown mustard.

Arrange on a baking sheet. Place in oven and bake 25 minutes. Remove from oven and drain on paper towels. Arrange on serving platter and garnish with watercress.

Anchovy Meatballs Swedish Style

Follow above recipe but add 1/2 cup…

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St. Patty’s Punch/Ham Spread

I used to just add cream cheese to my deviled ham sandwiches so this will kick it up a notch.

Vintage Recipe Cards

St. Patty’s Punch

1 can (20 ounces) crushed pineapple in juice, chilled
8 drops green food color (optional)
3 cans (6 ounces each) frozen lemonade concentrate, thawed
1 can (46 ounces) white grape juice, chilled
1 can (46 ounces) pineapple juice, chilled
About 32 ice cubes
3 cans (12 ounces each) beer, chilled

Tint pineapple (with liquid) with 4 drops of the food color. Mix lemonade concentrate, juices and pineapple. Tint with remaining food color: pour on ice cubes in punch bowl. Just before serving, stir in beer. About 52 servings (1/2 up each).

Sweetheart Punch: Omit food color. Substitute pink lemonade for the plain; tint with 2 tablespoons grenadine syrup.

Ham Spread

2 cans (4 1/2 ounces each) mushroom stems and pieces, drained
1 tablespoon butter or margarine
2 cans (4 1/2 ounce each) deviled ham spread
1/4 cup chopped pecans
2 tablespoons mayonnaise or salad dressing

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Loving Cup and Rolled Salmon-Sorrel Soufflé

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Rolled Salmon-Sorrel Soufflé

1/2 cup (1 stick) butter
2/3 cup all-purpose flour
3 cups boiling milk
1/2 teaspoon salt
1 dash hot sauce
6 eggs
1/2 cup grated Parmesan cheese
1 cup puréed sorrel* or spinach
2 tablespoons fresh chervil leaves, or 2 teaspoons dry chervil
4 cups cooked salmon, flaked
1/4 cup grated Parmesan cheese

Preheat oven to 425 F. Melt 1/2 cup butter in heavy saucepan; stir in flour; cook over low heat 2-3 minutes, stirring constantly; pour in boiling milk, salt, and hot sauce; beat vigorously with wire whip until quite thick and creamy.

Remove from heat and divide sauce in half. Butter jelly-roll pan, 11″ x 17″ x 1″ and line with wax paper, leaving 2-inch overlap at each end; butter top of paper and dust with flour. Separate eggs. Beat yolks into 1/2 sauce mixture 1 at a time; beat in 1/2 cup cheese…

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I want to eat more eggplant.

Vintage Recipe Cards

1 lb eggplant
4 zucchini (about 1lb)
3 tablespoons salad oil
1 medium onion, sliced
2 tablespoons chopped parsley
1 jar (4 1/2 oz) sliced mushrooms, drained
1 jar (7 1/4 oz roasted pimientos, drained
1 1/2lb ground chuck
1 teaspoon salt
1 teaspoon dried oregano leaves
1 can (6 oz) tomato paste
6 drops Tabasco
1 can (10 3/4 oz) condensed Cheddar cheese soup, undiluted
1/4 cup Parmesan cheese

1. Wash and dry unpeeled eggplant and zucchini. Cut eggplant lengthwise into quarters; slice eggplant and zucchini crosswise, 1/4 inch thick.

2. In large skilled, heat oil. Add eggplant, zucchini, onion and parsley. Cook over medium heat, covered, 15 minutes, or until vegetables are tender. Stir in mushrooms and pimientos.

3. In large skillet, sauté ground chuck, stirring, just until red color disappears. Pour off fat. Stir in salt, oregano, tomato paste, and Tabasco. Cook, stirring, several minutes longer.


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Vintage Recipe Cards


6 cups apple cider or juice
1 cinnamon stick
1/4 teaspoon nutmeg
1/4 cup honey
3 tablespoons lemon juice
1 teaspoon grated lemon eel
1 can (18 ounces) unsweetened pineapple juice (2 1/4 cups)
Orange Stars (below)
Cinnamon sticks

IN large saucepan, heat cider and one cinnamon stick to boiling; reduce heat. Cover; simmer 5 minutes. Uncover; stir in remaining ingredients except Orange Stars and cinnamon sticks and simmer 5 minutes longer. Serve in punch bowl; float Orange Stars in bowl. Use cinnamon sticks as individual stirrers. 16 servings (about 1/2 cup each).

Orange Stars: Cut an orange into 1/4-inch slices. Insert 5 whole cloves at equal intervals in edge of each slice. Cut out a wedge peel and pulp between each 2 cloves.

Floating Cloved Oranges can be used instead or Orange Stars: Heat oven to 325. Insert whole cloves about 1/2 inch apart in 3 oranges. Place in…

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New Year’s Eve Bubbly & Cassoulet

I would turn this into a slow cooker meal leaving out the goose.

Vintage Recipe Cards


Cassoulet, the French triumph over baked beans, is an enviable dish to serve at a New Year’s party; if you plan ahead, you will reserve 2 cups of the Christmas goose meat to lend an inimitable touch to the cassoulet. Ham Madrielene and Russian Salad complement Cassoulet most favorably for a New Year’s Eve buffet dinner to serve 24.

2 pounds dried Great Northern beans
12 cups water
3 pounds pork sausage links
2 pounds boneless beef chuck, cut into 1 inch cubes
1 pound bacon, chopped
2 cups cooked goose meat
4 cups chopped onion
6 cloves garlic, minced
2 teaspoons rosemary
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
1 teaspoon cayenne
2 cups dry red wine
3 cups bean liquid
2 cups tomato paste

Wash beans; place in stock pot and add water; bring to boil. Boil 2 minutes only; remove from heat and let…

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