How does Blackberry Jam Cake or Lemon Chiffon Pie sound? Probably pretty good. Certainly better than a Hot Chicken Mold or a Walnut Supper Bake.
What do all these foods have in common?
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| Howard College Cookbooks, 1951-1976 |
They all can be cooked out of one of the three cook books published by university organizations over the years. The Special Collection houses three Samford University or Howard College cookbooks.
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| Howard College Hostess, 1951 |
The earliest is Howard College Hostess from 1951 (call number: TX 715.H6 1951x)
which includes a few of the recipes mentioned above along with a recipe for My Mother’s Baked Red Snapper by Mrs.
Harwell Davis, wife of the President of the University.
 |
| "My Mother's Baked Red Snapper," Howard College Hostess |
Gems For my Kitchen was published by the Samford
University Library in 1974 (call number: TX715.G4 1974x) and includes tasty
recipes such as German Potato Salad, Chocolate Pound Cake and Marshmallow and
Lime Salad.
 |
| Gems From my Kitchen, 1974 |
Last,
but not least, Dinner’s Ready! was
published in 1976 by the Samford University Home Economics Department (call
number: TX715.D5 1976x). Recipes like Brown Sugar Cake and eight recipes for
Broccoli Casserole are included in this book.
oy
In case
you feel like having a full meal from these delightful little books, the
Special Collection has transcribed the three fun recipes for you to try. We
have Mrs. Harwell Davis’ My Mother’s Baked Red Snapper, January Term Deep Dish
Plum Pie and Marshmellow and Lime Salad to finish off the meal.
Enjoy!
MY
MOTHER’S BAKED RED SNAPPER
(Howard
College Hostess)
Place 3 to 4 slices of bacon in bottom of pan. Cook
until crisp. Have medium size fish cleaned and salted inside and out. Place
fish in piping hot bacon grease. Cover fish with catsup, Worcestershire sauce,
tabasco sauce, and lemon juice. Sift enough flour to barely cover the fish.
Then drip bacon drippings over the flour to wet it. At bottom of pan to one
side, pour about 1 pint of boiling water. Run in moderate oven. Baste fish
until the gravy is brown and the fish is done (about 25 to 30 minutes).
Mrs.
Harwell Davis
MARSHMALLOW
& LIME SALAD
(Gems
for my Kitchen)
1 can crushed pineapple
15 marshmallows, cut in pieces
2 pkg. lime Jell-O
4 c. water
½ pt. whipping cream
Mix pineapple and marshmallows and let stand. Mix 2
pkg. lime Jell-O and 4 c. hot water. Stir until dissolved. Chill to the congealing
point and then add pineapple mixture and mix. Add ½ pt. whipping cream, fold
and let set until firm. Cut in squares or unmold individual molds.
Paula
Mann
JANUARY
TERM DEEP DISH PLUM PIE
(Dinner’s
Ready!)
5 c. halved, pitted fresh purple plumbs (2
lbs.) Dash ground nutmeg
¾ c. packed brown sugar
Dash
salt
2 t. quick-cooking tapioca 1 T.
butter or margarine
4 t. ground cinnamon Pastry for 1 crust (9 inch
pie)
Light cream or ice cream
In a large bowl combine the plums, brown sugar,
tapioca, cinnamon, nutmeg and salt. Let stand 15 minutes. Turn mixture into an
8x11 ½ inch round baking dish. Dot with butter. Roll pastry to a 9 inch circle.
Place over filling. Trim; flute edges to sea. Cut slits for escape of steam.
Using pastry trimmings, garnish top of pie with pastry cutouts, if desired.
Bake at 375o for 40-45 minutes. Serve warm with light cream or ice
cream.
