Each week Albany Herald researcher Mary Braswell looks for interesting events, places and people from the past. You can contact her at (229) 888-9371 or firstname.lastname@example.org.
In the fall of 1932, The Albany Herald held a recipe contest. So great was the response that the newspaper published a cookbook in tabloid form. Ten-cent binders were available at The Herald for inserting and preserving the valuable “Favorite Recipes of the Housewives of Albany and Southwest Georgia.”
Here are the top five winning recipes, just in time for the holiday season.
1st Place — Cheese Cake, Mrs. P.J. Brown
• 2 1/4 pounds cottage cheese
• 1 1/2 cups sugar
• 6 eggs
• 3/4 pint cream
• 1 lemon, juice and rind
• 1/2 cup flour
• 1 package Zwieback (8 oz.)
• 1 1/2 cups sugar (second measurement)
• 3/4 cup butter, melted
• 1/2 cup chopped nuts
Roll Zwieback fine, mix with 1 1/2 cups sugar and the melted butter. Set aside one cup of this mixture to sprinkle over the top. Butter a 10-inch spring form well, spread and press the Zwieback mixture on the bottom and sides of the spring form. Beat eggs without separating until light, add lemon. Whip cream then add cheese and flour. Mix all together and strain through a fine sieve. Stir until smooth, poor into Zwieback-lined spring form. Sprinkle remaining Zwieback mixture over top, then add nuts. Bake in a moderately slow oven, 325 degrees, one hour. Turn off heat, let stand in the oven another hour. Remove rim of spring form when cool. Place with the bottom on a serving plate.
2 total votes.
2nd — Shrimp Pie, Virginia Holland Smith
• 2 pounds shrimp (cooked, peeled, veined)
• 1 bell pepper
• 1 small onion
• 8 slices of toast
• Prepared mustard
Take one-half of the shrimp, bell pepper and onion, chop very small. Soak toast in milk to make the same as chicken dressing, add shrimp, pepper and onion. Put a layer of the mixture to cover the bottom of the pan. Slice the remainder of the shrimp long-way, cover layer of dressing, then dot with prepared mustard. Build pan up this way, having layer of shrimp on top, dot with butter on top. Bake in moderate oven until set.
3rd — Sweet Potatoes on Pineapple, Mrs. I.H. Mann, Sylvester
• 3 medium size sweet potatoes
• 1 egg
• Butter size of a walnut
• 3/4 cups
• 1/2 teaspoon vanilla
• 1 can moist coconut (not packed in milk)
• 1 No. 2 can sliced pineapple
Boil sweet potatoes until tender. Mash and cream with sugar, butter and egg. Add vanilla and 1/2 of coconut. Put slices of pineapple on baking sheet and sprinkle with sugar. Put sweet potatoes on pineapple by the spoonful and bake in moderate oven. When done, sprinkle over with remaining coconut and set back in oven long enough to brown lightly.
(Serves eight people and is delicious. Can be used as garnish for a meat platter or used as an entree.)
4th — California Salad, Dorothy Knight
• 2 cups macaroni (shell or elbow)
• 1 cup minced pickles
• 1 cup ripe olives
• 6 hard-boiled eggs
• 1 small onion
• 1/2 cup pimento
1• 1 green pepper
• 1 cup mayonnaise
Mix and let stand over in refrigerator 3 to 4 hours.
5th — Pressed Chicken, Mrs. J.C. Odom Jr., Newton
• 1 large hen
• 1 envelope plain gelatin
• 1 bottle Durkee’s salad dressing and same amount of mayonnaise
• 1 can pimentos
• 1 tablespoon celery seed or 2 tablespoons chopped celery
• 1 cup chicken stock
Method: Dissolve gelatin in hot stock. Grind chicken or cut up fine. Add celery, chopped pimentos and salt and pepper to taste. Add enough cayenne to taste also. Add mayonnaise and Durkee’s dressing. To this mixture add the gelatin which has been dissolved in stock. Put away to mold. Serve in slices on crisp lettuce. (Delicious)
Something a bit different...
Peanut Sandwiches, Mrs. C.U. Leach, Donalsonville
• Parched peanuts
• Sweet mixed pickles
• Boiled eggs
Grind peanuts, pickles and eggs. Moisten with mayonnaise and spread on bread.