Sunshine Cookies on a Cloudy Day

I’ve got Sunshine Cookies on a cloudy day!

Even though I blog recipes and read blogs about recipes. Nothing beats a cook book. I find vintage cook books, especially those from churches or guilds, particularly entertaining. A current favorite featured today is Seafair Cookbook 1951

Such culinary treasures contained within the yellowed pages: Different recipes, many long lost, others with ingredients not oft in modern kitchens (hard fat, gelatin, corn syrup), names that make a socially conscious cook or really any HUMAN  uncomfortable/angry and while curious/do your reasearch, are just straight up racist names for recipes (I removed reference) and plenty of recipes that make you go hmmmmm (Norwegian Fish Mold, Pot Roasted Ptarmigan, Chicken la Strange).

Unfortunately, I’m going to let you down after the build-up. I am going to just bake up an interesting cookie recipe since I have some loitering oranges and a husband willing to go to the store to get carrots. Enjoy!

Sunshine Cookies – p 171

2 cups flour 2 teaspoons grated orange rind
2 teaspoons baking powder 1 cup sugar
½ teaspoon salt 1 egg
½ cup raisins 1 cup grated raw carrot
½ cup broken nuts ¼ cup milk
½ cup shortening 2 tablespoons water

Sift flour and measure and add baking powder, salt and sift together. Fold into flour mixture: raisins and nuts. Add shortening, grated orange rind, sugar, unbeaten egg, grated carrots, milk and water. Bake 10 minutes at 375 F.

Submitted by Mrs. R.O. Daniel – Amethyst Chapter #138 Order of Eastern Star

For the water I did squeezed orange juice, since I had the orange right there. I also made up a simple orange glaze using approximately:

1 cup powdered sugar,  grated orange zest and at least 2 T freshly squeezed orange juice (just keep adding until it is the right consistency for you

So, what exactly are Norwegian Fish Mold, Pot Roasted Ptarmigan and Chicken la Strange? Below is word for word what was submitted, including some pointed food quotes, and of course, a small dose of my ad libs. I think I might actually try a few recipes, once you see the ingredients they lose some mystery, other than the Fish Mold…still mysterious but probably not to different from Asian fish balls.

Norwegian Fish Mold – 2 quart mold

2 pounds fresh halibut or Ling Cod Nutmeg to taste
2/3 tablespoon cornstarch 1 ½ cups milk
2/3 tablespoon salt 1 ½ cups cream

Grind raw fish very fine. Add cornstarch, salt and nutmeg and beat for 10 minutes with an electric mixer. (Authentically, the mixture should be beaten in a wooden bowl with an old-fashioned wooden potato masher, for an extra fine fluffy texture. A slightly courser version results with an electric mixer). Combine milk and cream and add to fish, on table spoon at a time, beating well after each addition. Beat until the consistency of heavy whipped cream. Pack lightly into buttered mold; cover with waxed paper; set in pan of hot water; bake in a slow over (325 F) for 30 minutes or until firm.

Boil together fishbones, skins, celery leaves, small onion, salt, 3 cups water. Strain, add 1 cup rich milk and make a medium thick white sauce. Add very finely sliced celery, chives and ¼ cup sherry, shrimps, and crabmeat in the amounts you wish. Serve on fish mold.

Mrs. Maimon Samuels – St. Mark’s Cathedral, p. 301

O&H: Here is a blog with a tute and photos. Maybe just add some truffles?


Pot Roasted Ptarmigan

Ptarmigan Butter
Flour 1 large onion
Salt and pepper 1 clove garlic
Thyme 1 bay leaf

Cut ptarmigan into pieces for serving. Shake a few pieces of meat at a time in a paper bag in which you have a mixture of flour, salt, pepper and thyme. Place in a hot flat dutch over or heavy frying pan. A little butter adds a better flavor. While browning, add 1 large onion and a clove of garlic. After each piece is thoroughly browned, add enough boiling water to cover and a bay leaf. Simmer for 1 ½ to 2 hours. Thicken gravy if desired.

Mrs. W F Baldwin – Church of the Nazarene, Nome, Alaska p. 367

O&H: Ptarmigans are small chicken-like birds which live in the arctic lands, and are found most commonly on tundra hiding in rocks or bushes.


Chicken La Strange

Bone boiled chicken. Butter a baking dish and put a layer of the chicken then a layer of sliced boiled eggs and a layer of mushrooms. Season and repeat until the dish is full as desired. About 3 eggs required. Take one cup of cream and 1 cup of the chicken broth with 1 tablespoon flour. Pour over chicken and bake.

Mrs. Sol G Levy – Temple de Hirsch, 46

But it shall be in thy mouth sweet as honey. Rev 10:9

O&H: Internets are oddly void of references to La Strange. Sounds like an ancestor to canned cream of mushroom soup recipe hacking.

Do you have some favorite vintage recipes to share?

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