Great Great Aunt Jessies 1940s Fried Oysters Recipes

GREAT GREAT AUNT JESSIE'S 1940'S ICE BOX COOKIES

Great Great Aunt Jessie's 1940's Ice Box Cookies image

Found this scribbled on a slip of paper in Great Great Aunt Jessie's recipes from the 40's and 50's. I am copying her scribblings here for preservations sake. I have not made these so I do not have exact times to share.

Provided by TMoney

Categories Dessert

Time 18m

Yield 15 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup butter
1 cup brown sugar (or scant cup granulated sugar)
1/2 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 cup broken nutmeats

Steps:

Work 1/2 cup butter till creamy, 1 cup brown sugar- cream 1 cup or scant cup granulated sugar.
Mix well and add 1/2 teaspoon vanilla.
Sift 2 cups flour, 1/2 teaspoon soda and 1/2 teaspoon cream of tarter.
Add to first mixture.
Then add 1/2 cup broken nut meats.
Pack in bowl and put in refridgerator to cool slightly- then make out in rolls.
When very cold, slice and bake in temperature of 400*.
8 minutes.
Aunt Jessie then scribbled"probably 15" to which I have no clue what that is referencing.

Nutrition Facts : Calories 198, Fat 8.7, SaturatedFat 4.2, Cholesterol 16.3, Sodium 92.2, Carbohydrate 28.2, Fiber 0.9, Sugar 14.2, Protein 2.6

FRIED OYSTERS WITH TARTAR SAUCE

Fried Oysters With Tartar Sauce image

Getting fried oysters from your summer seafood shack is fun, but making them yourself yields something crispy, light and, most significantly, tender. Shuck carefully, bread delicately and fry to golden perfection, then serve with this bright, lively tartar sauce, which gets its spark from cornichons, capers and lemon juice. Eat while hot - whether you're wearing flip flops or polished oxfords, that's up to you.

Provided by Gabrielle Hamilton

Categories appetizer

Time 45m

Yield 24 oysters and 1 pint sauce

Number Of Ingredients 15

Ingredients

1/2 cup all-purpose flour
Kosher salt and finely ground black pepper
24 shucked plump meaty oysters
2 large eggs, well beaten
1 cup panko bread crumbs
Vegetable shortening, preferably Crisco (about 1 1/2 pounds)
1 garlic clove
Kosher salt
2 small shallots
8 cornichons plus 2 tablespoons vinegar from the cornichon jar
2 tablespoons plus 2 teaspoons capers and their brine
1 shy cup mayonnaise, preferably Hellmann's or Real Foods
1/3 cup sour cream
Juice of 1/2 lemon (about 1 1/2 tablespoons)
1 1/2 tablespoons chopped fresh flat-leaf parsley

Steps:

Prepare the oysters: Season flour with salt and pepper. Dredge each oyster in the flour, then dip in the beaten egg, then coat evenly in the panko.
Set breaded oysters on a baking cooling rack, leaving a little room between the oysters so they can dry and set. Refrigerate until ready to fry and serve.
Make the sauce: Finely mince garlic with a pinch of salt until sticky and pasty. Mince shallots, cornichons and capers as finely as possible. Add all to a small bowl. Stir in mayonnaise, sour cream, lemon juice, caper brine and cornichon vinegar, and stir well. Add chopped parsley, stir well and season to taste with salt. Refrigerate until ready to serve.
Fry the oysters: Melt enough shortening in a deep medium skillet (we love cast iron) over medium for 1 1/2 inches of liquified fat once hot. Increase heat to medium-high. It's ready to fry in when a few crumbs of panko or the tip of a wooden chopstick sizzles actively in the fat.
Add the oysters cold from the refrigerator, working in batches of 6 to 8 or as you have room. Fry, making sure to turn them to get both sides, until golden brown, 1 to 2 minutes, depending on size. Remove with a slotted spoon or spider, and let rest on a clean rack while you fry the rest. Season each batch with a little salt while still piping hot, as soon as you pull them from the fat. Serve with tartar sauce.

GREAT GREAT AUNT JESSIE'S 1940'S TOMATO SURPRISE SALAD

Great Great Aunt Jessie's 1940's Tomato Surprise Salad image

Great great aunt Jessie copied this one from a paper dated August 18, 1949. It sounds interesting and I may try it on a really hot day when cooking over a stove is not on my top ten "fun things to do" list.

Provided by TMoney

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 tomatoes
3/4 cup cucumber, diced
1/2 cup cooked chicken, diced
1/4 cup nuts, chopped
1/4 cup mayonnaise
lettuce
parsley
cauliflower, buds

Steps:

Scald, peel and chill tomatoes.
Carefully scoop out the inside out of the tomatoes.
Remove the seeds from the pulp and chill all ingredients.
When ready to serve mix chicken, cucumber, tomato pulp and nuts with the mayo.
Add salt if needed.
Fill tomatoes and arrange on lettuce leaves.
Garnish with parsley and cauliflower buds.

Nutrition Facts : Calories 115.7, Fat 7.2, SaturatedFat 1.1, Cholesterol 11.3, Sodium 123, Carbohydrate 9.1, Fiber 2, Sugar 4.3, Protein 5.2

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