Barbecue Grilled Breads

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

Cheese-Topped French Bread...

Cut a loaf of French bread in half, lengthwise. Brush generously with melted butter or Garlic Butter (recipe below). Sprinkle liberally with grated Parmesan or sharp Cheddar cheese. Put halves together; wrap securely in a double thickness of heavy duty aluminum foil. Place in the warming oven 15 to 20 minutes, on grill 10 to 12 minutes, or, on briquets, 6 to 9 minutes. To serve, slice crosswise, to make sandwiches.

Garlic Butter...

Place 1/4 pound butter or margarine and 1 clove crushed garlic in small saucepan at the edge of the grill where heat is low. When butter is melted, stir and cook 2 minutes. Do not let butter brown.

Fan Tan Garlic Rolls...

Use ready-to-serve or brown-and-serve packaged Fan Tan Rolls. Remove rolls from the package and place on double thickness of heavy duty aluminum foil. Brush liberally between cut sections and on top with Garlic Butter (see above). Wrap securely in foil. Place ready-to-serve rolls in the warming oven 15 to 20 minutes, on grill 10 to 12 minutes or on briquets 6 to 9 minutes. Place brown-and-serve rolls on the grill 20 to 25 minutes or on briquets 10 to 12 minutes.

Poppy Seed Bread...

Use a small loaf of unsliced white bread. Cut in half lengthwise, almost through to bottom, then cross-wise, in eighths. Place on a double thickness of heavy duty aluminum foil Brush all cut and outside surfaces with melted butter or Garlic Butter (see above). sprinkle top sides and cut surfaces liberally with poppy seeds. Wrap securely in foil. Place in warming oven 15 to 20 minutes, on the grill 10 to 12 minutes or on briquets 6 to 9 minutes. To serve, pull sections apart.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

Barbecued Fruit Dishes, Part 1

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

Barbecued Party Apples...

Core large baking apples. Pare a third of the way down from stem end. Place each on a double thickness of heavy duty aluminum foil. Fill centers with a mixture of sugar and cinnamon. Brush peeled surfaces with pink-tinted light corn syrup and put about 1/2 tablespoon butter or margarine on each. Wrap very securely in foil. Barbecue 1 hour on grill or 25 to 30 minutes on briquets. Apples are done if they feel soft when pressed with a "heat-resistant" gloved thumb.

Honey Grilled Pineapple...

Cut a medium-size fresh pineapple into 8 lengthwise wedges. Place each wedge on a double thickness of heavy duty aluminum foil. Pour 1 tablespoon honey over each. Allow to stand 1/2 hour. Wrap securely in the foil. Barbecue on grill 18 to 22 minutes or on briquets 14 to 16 minutes.

Hawaiian Oranges...

For each serving, peel a seedless orange and separate into sections. Put each sectioned orange on a double thickness of heavy duty aluminum foil. Sprinkle generously with brown sugar. Add a dash of cinnamon, a tablespoon of light rum and a teaspoon of butter or margarine. Wrap securely in foil. Barbecue on the grill 12 to 15 minutes or on briquets 8 to 12 minutes.

Barbecued Spiced Bananas...

Peel bananas. Place each on a double thickness of heavy duty aluminum foil. Brush with lemon juice. Sprinkle generously with brown sugar; dust with cinnamon and nutmeg; dot with butter or margarine. Wrap the foil securely around the bananas, twisting ends. Barbecue on grill 7 to 9 minutes or on briquets 4 to 5 minutes.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

Barbecued Large Whole Fish

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

Barbecued Large Whole Fish...

Sea bass, tuna, bluefish, salmon, large mackerel, mullet, pike and weakfish are some of the fish you can barbecue, whole, on a spit. (Remember to use caution when dining on bony fish to remove small bones completely!) Clean a fish weighing 3 pounds or more and remove the head. Using small, nail-size skewers and twine, lace up the cavity tightly. If the fish is a whopper, it may be advisable to tie it around the body with twine spaced at half-inch intervals for the entire length of the fish to prevent it from falling from the spit or breaking apart.

Place the fish on the spit and test for balance. Be sure the tines of the spit forks are firmly inserted in the fish. Then heap the briquets slightly behind the spit and knock off gray ash. Place an aluminum foil drip pan in front of the briquets. Attach the spit and start the motor. During barbecuing brush the fish frequently with melted butter or margarine to keep the surface moist. The butter may be herb-flavored, if you like with marjoram, oregano or rosemary. Cook 20 to 40 minutes, depending on the size of the fish. Fish is done when it flakes easily with a fork. Remove from spit and sprinkle with salt and fresh, coarsely ground black pepper.

REMEMBER: Tighten spit forks with pliers - otherwise they will be loosened by the heat.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

Barbecued Small Whole Fish

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

Barbecued Small Whole Fish...

For campers-out, for one-day fishing trips, for summer colonists at the seashore or near a fresh water stream where small fish abound... If you have never tasted brook trout, snappers, small mackerel, bluefish or flounder that have been barbecued over charcoal, then you have never tasted fish at all! The hot briquets coax out an enchanting aroma and turn the lustrous surfaces of the raw fish to a sizzling golden brown.

Gourmets insist that the heads be left on. Tender-hearted diners prefer not to look the fish in the eye. The choice is yours to make.

When the briquets are coated with gray ash, knock off the ash and heap them slightly behind the spit. Place an aluminum foil drip pan in front of briquets. Rub the spit basket with cooking oil and put the spit basket on the spit rod. Arrange the fish in a single layer in the basket, alternating head and tail ends for better use of space. Use spit forks at the ends of the basket to hold the fish in place. Adjust the cover of the basket to hold the fish in place. Adjust the cover of the basket, being sure that it is not too tight, or it will tear the skin. Attach the spit and start the motor. Barbecue 10 to 15 minutes, depending on thickness of fish. Fish is done when it flakes easily with a fork. Baste, during the last 5 minutes, with melted butter or margarine. Before serving, sprinkle with salt and coarse , freshly ground black pepper.

REMEMBER: Knock the fine gray ash off the charcoal briquets before starting to barbecue.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

Charcoal Grilled Rock Lobster Tails and Lobster Tail Canapes

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

Charcoal Grilled Rock Lobster Tails...

Select rock lobster tails weighing about 1/2 pound each, buying 2 for each person. Slit lengthwise, if desired. Bend backwards, toward shell side, to crack and prevent curling during barbecuing.

When briquets are covered with gray ash and very hot, space about 1/2" to 3/4" apart over the gravel. Place lobster tails on grill, shell-side down, 3 or 4 inches above the briquets. Cook about 15 minutes. Brush generously with melted butter or margarine. Turn and cook 3 minutes longer. Shell is bright red when lobster is done. Season with coarse, freshly ground black pepper and salt to taste. Serve with melted butter or margarine and lemon wedges.

Lobster Tail Canapes...

Allow one lobster tail for each guest. Barbecue according to instructions above. When done, remove meat from tail in one piece, leaving the shell intact. Cut the meat from tail in one piece, leaving the shell intact. Pile cubes into the shells. Serve one to each guest with plenty of Barbecue Sauce (Lost Cookbook recipe not yet available) or your favorite cocktail sauce.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

Barbecued Shrimp & Lobster

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

Barbecued Shrimp...

2 lbs. large green (raw) shrimp,

1/2 cup butter or margarine,

1 large garlic clove, minced,

1/2 teaspoon salt,

1/4 teaspoon coarse, freshly ground black pepper,

1/2 cup minced parsley.

Peel and devein shrimp. Cream butter; add remaining ingredients and stir to mix well. Tear off six 9" strips of heavy duty aluminum foil. Top each with 1/6 of butter mixture. Bring foil up around shrimp and twist tightly to seal. Knock the gray ash off the briquets. Place shrimp on briquets; barbecue 5 minutes. Makes 6 servings.

Barbecued Lobster...

Allow 1 small lobster (1 to 1 and 1/2 pounds) per person. They must be split lengthwise and cleaned, with the large claws cracked. Have the fish dealer do this for you or, do it yourself for really fresh lobster.

To clean them yourself, lay the lobster on its back shell on a cutting board. At the place where the tail and body come together, insert the tip of a sharp-pointed knife all the way through to the back shell. With a heavy mallet or hammer, crack the large part of each claw. Then, with a knife, make a cut through the center of the thin undershell from head to tail down through the body, just to the back shell, which should be left intact.

Spread lobster open as far as possible. Lift out and discard the dark vein down the center and the small sac, about 2 inches long, just below the head.

When briquets are covered with gray ash and very hot, space them 1/2" to 3/4" apart and knock off the gray ash. Place lobster on the grill, shell-side down or 3 or 4 inches above briquets. Barbecue 15 minutes. Brush lobster generously with melted butter or margarine. Sprinkle with salt and coarse, freshly ground black pepper. turn and barbecue 3 to 5 minutes longer. When lobster is done, shell is bright red. serve piping hot with melted butter or margarine and lemon wedges.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

Ginger Beer (2)

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Today's topic will be beverages...

Ginger Beer (2).

Water, ten gallons; nice lump sugar, twelve and one-half pounds; bruised ginger root, one-half pound; the whites of six eggs; yeast, two tablespoonfuls; lemons sliced, ten; one-half ounces isinglass. Put the ginger in some of the water to obtain the strength; then strain into the balance of the water, in which the sugar has been dissolved. The isinglass must be dissolved by heat, having been soaked overnight. The sliced lemons, having been well squeezed, may be added, and the yeast put in, the isinglass also. When all is mixed, let stand three or four hours, then skim off the lemons, and squeeze out the juice, and strain all into a keg, or bottle, as preferred.

Sarsaparilla Mead

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Today's topic will be beverages...

Sarsaparilla Mead.

Three pounds of sugar, three ounces of tartaric acid, one ounce cream of tartar, one of flour, one of essence of sarsaparilla, and three quarts of water. Strain and bottle it, then let it stand for ten days before using it. (ONLY FOR THOSE 21 AND OVER???).

Ginger Lemonade

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Today's topic will be beverages...

Ginger Lemonade.

Boil twelve and one-half pounds of lump sugar, for twenty minutes, in ten gallons of water; clear it with the whites of six eggs. Bruise one-half pound of common ginger, boil with the liquor, and then pour it upon ten lemons pared. When quite cold, put it in a cask with two tablespoonfuls of yeast, the lemons sliced, and add one-half ounce of isinglass. Bung up the cask the next day. It will be ready to bottle in three weeks. And to drink in another three weeks. (NOT RECOMMENDED FOR THE BEGINNER).

Champagne Cider

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Today's topic will be beverages...

Champagne Cider.

Take twenty gallons of good cider; six pounds of honey or sugar. Mix and let rest for two weeks, then refine with one quart of skim-milk. It opens very sparkling. (NOT RECOMMENDED DUE TO LACK OF DETAIL).

Orangeade

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Today's topic will be beverages...

Orangeade.

Squeeze out the juice of an orange, pour boiling water on a little of the peel, and cover it close. Boil water and sugar to a thin syrup, and skim it. When all are cold, mix the juice, the infusion, and the syrup, with as much or more water as will make a rich drink. Strain through a jelly-bag, and ice.

As always, use caution when boiling water and handling of the same.

Kumiss

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Today's topic will be beverages...

Kumiss.

(RECOMMENDED ONLY FOR THE EXPERIENCED!!!). Put one gill buttermilk, into a quart of new, rich milk, and add four lumps white sugar; see that the sugar is dissolved. Put in a covered vessel, in a warm place for ten hours; it will then be thick. Pour from one pitcher to another, so that it may become uniformly thick, then bottle and set away in a warm place. It will be good in twenty-four hours in summer and thirty-six in winter. The bottles must not only be tightly corked, but the corks tied down. Shake the bottles well before opening. This is an excellent drink for people with weak digestion, and is also good for children.

Ginger Pop

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Ginger Pop.

(NOT RECOMMENDED FOR THE BEGINNER). Allow four quarts warm water, one ounce white sugar root, two lemons, one pound white sugar, one-half tablespoonful of tartar, and one-half cup soft yeast. Cut the ginger root fine and boil in a little of the water; grate the yellow rind only of the lemons, and put in the pulp and juice; when nearly cold, add the yeast. Put all in a stone jar in a warm place twenty-four hours, then bottle for use.

To Keep Lemon-Juice

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

To Keep Lemon-Juice.

Buy the fruit when cheap, when not quite ripe; cut off the peels, and roll the fruit in your hand, so as to make them part with the juice readily. Squeeze the juice into a china basin, strain through a muslin which will not allow the pulp to pass. Have ready one-fourth and one-half-ounce vials (quite dry), fill with the juice so as to allow one-half teaspoonful sweet oil in each. Cork tightly, and set them upright in a cool place. When wanted for use, wind some clean cotton round a skewer (which type? we're assuming wood), and, dipping it in, the oil will be attracted. The juice will be quite clear; the rinds can be dried for grating.

Lemonade (2)

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Today's topic will be beverages...

Lemonade (2).

Boil until clear one pint lemon-juice, strained, and three pounds loaf sugar; stirring constantly, and add one-fourth pint water to prevent its being too thick. The juice of a dozen lemons will give about a pint.

Lemonade (1)

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Today's topic will be beverages...

Lemonade (1).

Six large lemons and one pound loaf sugar. Rub the sugar over the rinds to get out the flavor, then squeeze out all the juice on the sugar; cut what remains of the lemons into slices, and pour on them a quart of boiling water; when this has cooled, strain it on to the juice and sugar, and add as much more water (cold) as will make it palatable.

Ginger Beer (1)

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.



Today's topic will be beverages...



Ginger Beer (1).



(NOT RECOMMENDED FOR THE BEGINNER). One and one-fourth pounds loaf sugar, one lemon, two ounces best white ginger, one gallon boiling water, one tablespoonful German yeast, and one-half ounce cream of tartar. Peel the lemon; cut the inside in pieces. Crush the ginger, add the sugar and cream of tartar; pour over all the boiling water; stir well until the sugar is melted. Let it stand twenty-four hours to be quite cold, then stir in the yeast, which out be previously dissolved. Stir, and strain through a coarse cloth; then bottle, taking care the corks are secured. Keep in a cool place in hot weather.

Marinated Flank Steak

Marinated Flank Steak...

1 flank steak
1 small chopped onion
1 teaspoon garlic powder
2 tablespoons vinegar
2 tablespoons mustard
1 tablespoon worcestershire sauce
1 tablespoon salt
1/2 teaspoon pepper

Marinate 4 to 8 hours or overnight and broil.

Steak Supreme

Steak Supreme...

2 lbs. round or flank steak
2 tablespoons seasoned flour
2 tablespoons shortening
1/3 cup minced onion
1/3 cup minced celery
1/2 clove garlic, minced
1 can condensed tomato soup
2 tablespoons brown sugar
2 tablespoons worcestershire sauce
2 tablespoons lemon juice
2 teaspoons prepared mustard
dash Tabasco sauce

Pound flour into steak. Brown in shortening in a heavy saucepan or skillet along with onion, celery, and garlic. Add remaining ingredients; stir well; cover. Cook in a 350° F oven or on top of range for about 1 to 1.5 hours or until tender. NOTE: Double all sauce ingredients for additional sauce to serve over fluffy rice or mashed potatoes. Serves 6.

Swiss Steak

Swiss Steak...

1/2 cup vegetable shortening
2/3 cup flour
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1 cup mushroom pieces
1 onion
1 green pepper
2 lbs. round steak cut in serving pieces

Dredge pieces of steak in flour, paprika, salt and pepper and brown in skillet in hot shortening. Place in pyrex serving dish. In between layers slice onion and green pepper. Add remaining flour to skillet and add 2 cups water. When thickened pour over the steak. Be sure liquid can be seen but not covered. Add mushrooms if desired. Bake covered at 325° F for 2 hours. Serve in baking dish.