Subj : The Collectors Newsletter No. 1124 April 6 2018 To : All From : Janis Kracht Date : Fri Apr 06 2018 20:35:18 10. Vintage Recipes Be sure to check out our vintage recipe archive online at: http://bit.ly/1vDXn6h. Over 1200 wonderful vintage recipes are listed. Email recipes@tias.com if you would like to submit a recipe. As with collectibles, people also have very strong feelings about foods from their past. Sometimes these special recipes get lost. This section is to help people who are looking for lost recipes from their past. If you submit a request, please include the geographical region where you tasted the recipe. If you have a vintage recipe request send it to recipes@tias.com and we might just publish it here. Here's a request from Pat in Buenos Aires: Hi. I wonder if anybody has a foolproof recipe for Austrian knodel, which my mother made when I was I child. I think there were two kinds: bread and potatoes. Boiled, in soup or baked, I can't remember. I have tried some recipes , but unsuccessfully. Can anybody help me? Pat, Buenos Aires. and another from Julie: I am looking for a recipe for Merryfield Apple Cake. I first found it in about 1975 in a cookbook from either Good Housekeeping or Better Homes and Gardens. My book was lost and I cannot find a replacement. This was a favorite of mine and would sure love to have it back. Thanks so much! TIAS.com merchants have thousands of cookbooks for sale! You can see them here: http://www.tias.com/books/cooking/ Be sure to check out our vintage kitchen collectibles section online at: http://www.tias.com/showcase/1/Kitchen_Collectibles/1.html Shirley's request for a recipe for green beans with a sweet/sour mix was answered by "Tired and REtired Sandi! Again, I have no actual recipe, but we also made sweet sour beans. We cooked fresh green or yellow beans with onion, and when nearly done, added milk and flour/water thickening, along with equal parts vinegar and sugar. I would probably start with a 1 t/1 t and go from there. The amount of v/s added, would of course depend on your individual taste. Experiment with amount till it's what you like, but always equal amounts. I'm sorry I rarely have actual recipes. I did have an excellent Home Economics teacher in HS and wonderful 4H leaders, who taught WITH RECIPES, but Mom and Grandma didn't, and it must be in the genes, cuz that's mostly how I cook, too. However, I have rooms full of cookbooks, recipe magazines, that I love to read. Just kind of go off on my own to cook, though. Tired and REtired Sandi Lynn's request for a recipe for "egg rubs" resulted in a few recipes. Thanks to everyone who shared. Lynn, apparently this isn't such an odd request! This might be an odd request, but worth a try -- when I was a kid, my mother would make what she called "egg rubs" that she would add to potato soup and some other creamed dishes. She put raw egg yolk in a saucer and rubbed flour into it with her fingers to make small bean-sized dumplings that she would drop into the soup or sauce while cooking. She might have seasoned the flour with salt and pepper. I was born after my family moved to Florida, but she was originally from Indiana, where my grandparents raised chickens. I've tried to duplicate these chewy little morsels without success (mine turn out like pebbles). Does anyone know how to make them, and is there another name for them? Many thanks, Lynn in Florida My mom, also made "lumpydigs", which were added to peeled potatoes, which were cut in small pieces, before cooking. (no recipe, of course, so I'll try to recreate as best I can. She always added chopped onions, too, to the cooking potatoes, but, of course that is optional. Her "lumpydigs" were made by beating an egg or two, adding a bit (maybe a t. or so for each egg used) of farm cream, s&p and a pinch of baking powder, then enough flour to make a very thick 'pudding' consistency. When the spuds were tender, she scooped most of them out into a dish and using the potato water, kind of dribbled the egg mixture in, while stirring the bubbling water. This created the "lumpydigs"! Make sure to keep water moving by stirring, or you'll end up with a large, hard 'pancake' on the bottom of the pan! Then, of course, put the cooked potatoes back into the 'lumpydig' pot. This supper was especially good on a cold, snowy night after doing milking/barn chores. Sometimes she would add a bit of flour or cornstarch (mixed with a little water) to thicken the dish more, and sometimes not. Once in a while, if there had been a few green or yellow beans, peas, corn or carrots left (surely you would NEVER throw a dab out!) from an earlier meal, that went in, too. It was a way to make a "new Meal" with "the same old stuff" Thanks for the memory - I'll have to try it again myself now. Tired and REtired Sandi -------------------------- --- BBBS/Li6 v4.10 Toy-3 * Origin: Prism bbs (1:261/38) .