Thread Number: 18414
/ Tag: Recipes, Cooking Accessories
Department Store Restaurant / Tea Room Recipes
|[Down to Last]|
|Post# 298899   8/24/2008 at 12:15 (3,615 days old) by michaelman2 (Atlanta, GA)  || |
I know in every city there was a department store that we all grew up with. In my childhood these were almost magical places where you could go and literally spend the day. Rich's was the Atlanta version, Sakowitz was the Houston version. These are now memories and in other cities, there was LS Ayres, Hudson's, Marshall Fields, Burdines, Davison's, B.Altman,Bulloch's, I Magnin... I could go on and on...
I bet there are some members here that have fond memories of these institutions....I remember this recipe and have others from other places if interested.
Anyone else have a favorite to share?
Sakowitz Sky Terrace Shrimp Salad Remoulade
The late, great Sakowitz store located in downtown Houston before the downtown renaissance, had a marvelous restaurant called the “Sky Terrace.” To go there was a special treat as a child – a reward for spending the day shopping with mother. – Shrimp Salad Remoulade. There were two sizes – the large, which was served nested in the outer 10 or so leaves of a head of iceberg lettuce, and the small, which was piled on an avocado half arranged on a bed of lettuce.
To Serve 4 to 6.
2 green onions, finely chopped, including green tops
2 medium garlic cloves, minced
3 tablespoons chopped, cooked spinach
¾ cup Hellmann’s mayonnaise
1-1/2 teaspoons each: Worcestershire sauce, whole grain mustard
and freshly squeezed lemon juice
¾ teaspoon anchovy paste
1 canned chipotle chili in adobo sauce, minced
¾ teaspoon adobo sauce from chipotle chilies
¼ teaspoon Tabasco
2 teaspoons prepared horseradish
2 pounds small (70-90 count) shrimp, boiled, peeled and deveined
½ cup finely chopped celery
1/3 cup Hellmann’s mayonnaise
2 tablespoons freshly squeezed lemon juice
2 hard-cooked eggs, chopped
Salt to taste
Green leaf lettuce leaves
4 to 6 avocado halves, peeled, seeds removed
Tomato wedges and minced flat-leaf parsley as garnish
Prepare the Remoulade Sauce the day before serving to allow the flavors time to meld together. Combine all ingredients in work bowl of food processor fitted with steel blade and process until smooth. Refrigerate until ready to use.
To complete the salad: In a medium-sized bowl combine shrimp, celery, mayonnaise, eggs, lemon juice and salt to taste. Stir in the Remoulade Sauce. Chill until ready to serve.
To serve, place lettuce leaves on individual serving plates and nest an avocado half in the center. Using an ice cream scoop, scoop a portion of the salad over the top of the avocado. Garnish plate with tomato wedges and scatter minced parsley over the salad.
|Post# 298940 , Reply# 1   8/24/2008 at 14:02 (3,615 days old) by derrek17 ()  || |
I miss Rich's.....At least the Pink Pig is around at Christmas!
Does anybody remember riding the Pink Pig back to the toy department in Rich's? I had a awesome childhood! I miss the Cellar bakery at Davison's aka Macy's !
|Post# 298946 , Reply# 2   8/24/2008 at 14:21 (3,615 days old) by appnut (TX)  || |
Jim, you obviously have "inside information" regarding that recipe. My grandmother used to love taking my sisters there for lunch and shopping when they were little girls (early 1950s). To my grandmother's horros, my oldest sister (according to folklore) wanted a PB&J sandwitch and that's all she'd eat. I think they had to send out for the sandwitch to serve to her. My dad used to refer to the store as Bag Of Brains store.
|Post# 298955 , Reply# 3   8/24/2008 at 14:59 (3,615 days old) by sudsmaster (East of SF, West of Eden, California)  || |
I remember once we went out to a good chinese restaurant in Manhattan and my brother wouldn't eat anything but a bacon lettuce tomato sandwich. Somehow he got it and was happy. But it was the 50's and I suppose most chinese restaurants were prepared to cater to barbarian tastes. For the life of me though I can't remember what I ate. Maybe the same as him.
|Post# 298957 , Reply# 4   8/24/2008 at 15:02 (3,615 days old) by dalangdon (Seattle, WA)  || |
Council Bluffs had department stores (Beno's, The People's Store, and The Joe Smith Store) but none of them were classy enough to have a restaurant.
But Omaha had Brandeis and Kilpatrick's, and they both had restaurants. Brandeis (the larger of the two) had several, from a lunch counter in the basement to the Tea Room on the main floor. It also had a ballroom on the top floor where, in my parent's day, they had dances on Sunday afternoon (yes, they were called Tea Dances. My, how times have changed)
And I won't go down the road of the "tea room" ;-)
Kilpatrick's - arguably the classiest store in town, since it had designer clothes - had a restaurant called something like the Char-mont, or Shalimar or something like that. My grandmother used to take me there, but I don't remember much of it (the downtown Kilpatrick's closed in 1971) Their first suburban store had a place called The Cimmaron Room, and the Westroads store didn't have a restaurant when it opened.
Seattle had Frederick & Nelson and The Bon Marche. Frederick's (a subsidary of Marshal Field's) had a Tea Room, a grille, and a basement lunch counter in their downtown store, and The Rhododendron room at Bellevue Square. The Bon had The Cascade Room downtown, and The Legend Room at Northgate Mall. The Frederick's restaurants stayed around until the store closed in 1992, and The Bon Marche closed their locations about ten years ago.
There might have been other restaurants at their other locations, but I don't remember them. There's only so much useless trivia I can retain.
|Post# 298958 , Reply# 5   8/24/2008 at 15:07 (3,615 days old) by maytagbear (N.E. Ohio)  || |
in Akron, Ohio.
Oh, how I loved the chicken-walnut salad, and the apple muffins.
Georgian Room was downtown, Georgian Room West was at Summit Mall.
Since then, some recipes I have encountered have come close, but not close enough.
Such were the wonderful days of the true department store. From books to blankets--haircuts to to punch bowls--and always a lovely lunch.
O'Neil's> May Co> Kaufmann's> Macy's.
|Post# 298992 , Reply# 6   8/24/2008 at 19:26 (3,615 days old) by laundromat (Hilo, Hawaii)  || |
In Baltimore,there was Hochschild Kohn and Company,Hutzlers,Stewarts and The Hecht company(owned by May Company)downtown on Howard St.My grandmother(Mado)would take us(my brother,my sister and me)downtown every wednesday to shop.if we were "good",she tell us to "follow the red line"in Hechts which went throughout the entire store and wound up at the "Red Circle Cafe'"shaped like a red spiral circle right in the middle of the cafe".She liked their Maryland crab soup,I liked their tuna salad sandwich.My brother and sister liked their grilled cheese or cheeseburger.Just across from the cafe' was their appliance department and "toyland".I'd somehow wind up in the appliance department and admire the FRIGIDAIRE appliances as well as their own"Duracrest"line of appliances.First,in 1976,Stewarts closed their doors forever.Not long after that,hutzler's burned to the ground,never to return.Then Hochschild's became Value City and Hecht's shut down its downtown store.Many a fond memorie I have of that era.one night,my mom took me to see"the real"Santa Claus at Hoschild's.as we proceded to the line there in front of my unbelieving,excited eyes sat a Wolverine Rite-Hite pink FRIGIDAIRE toy washer,refrigerator,sink and electric range.I said in a bold,lowd voice,"santa!!this is just what i dreamed of geting!!a Frigidaire Three Ring agitator washer!!!!but I'd like the sink,stove and "frerigitator"too to share with my sister,Leslie!Please bring it to 1806 Wilhelm Avenue zone number 6.Our chinbaly don't realy work but our dog,Bitsie will let us know when you get there!"My mom was so embarrased but truly,there wasn't a dry eye in the store.It was all mom could do to drag me away from those prescious toys!I truly miss her more than anybody will ever know.Santa made it but FRIGIDAIRE didn't.Instead I got a "Varoom!"bike from Matell toys.It wasn't until 1984 I actualy found that beautiful set of toys at an antique dealership in Towson,Md.for $50!!!The washer acxtualy worked and had the 3 ring agitator that went up and down and the tub would spin pretty fast too.I lost them in B'more during my illness in '92.But not the fon mmemories of finaly having them.
|Post# 299007 , Reply# 7   8/24/2008 at 20:50 (3,615 days old) by bigbubbacain ()  || |
OH MY GOD! MichaelMan2!
I've got an extensive history in Houston. I remember Sky Terrace as a little boy. Sakowitz was absolutely amazing! I'm so sorry they're gone! Even the downtown location was converted into a parking garage. I noticed your name in your profile. Are you one of Bobby & Laura's cousins, or maybe a nephew?
As for department store favorites, mine has always been "Oyster Artichoke Soup" from D.H. Holmes in downtown New Orleans. Long gone, the place is now a Ritz Carlton. Still trying to decide if that's a good thing or not....
Anyway, here's the recipe:
* 1/2 cup butter
* 2 bunches green onions, chopped
* 3 ribs celery, chopped
* 3 cloves garlic, pressed
* 1-3/4 pounds fresh cut artichoke hearts, or
o 3 9-oz. packages frozen artichoke hearts, defrosted and quartered
o 2 (14 oz) cans artichoke hearts, washed, drained, and quartered (save canned hearts as a last resort)
* 3 tablespoons flour
* 1 to 1-1/2 quarts homemade chicken stock
* Cayenne to taste
* 1 teaspoon salt
* 1 tablespoon Worcestershire sauce
* 1/2 teaspoon fresh thyme
* 1 quart oysters, drained and chopped (reserve liquor)
* 1/3 cup sherry
* 1 cup half-and-half
* 1 cup milk
In a heavy 4-quart pot melt the butter over medium heat. Add the green onion, celery, and garlic and saute' until soft. Add the artichokes. Sprinkle the mixture with the flour and stir to coat the vegetables well, but do not let the flour brown. Gradually add the stock, stirring constantly. Add the cayenne, salt, Worcestershire sauce, and thyme. Simmer the mixture, covered, for 1 hour. Add the oysters, oyster liquor, and sherry and simmer for 10 minutes. Do not allow the soup to boil. Stir in the cream and milk. Cool and refrigerate for at least 8 hours. Before serving, heat the soup slowly over low heat. Serves 8 bowls or 16 cups.
|Post# 299072 , Reply# 8   8/25/2008 at 07:06 (3,614 days old) by michaelman2 (Atlanta, GA)  || |
John ( BigBubba ), Yes, they are relatives however, Lynn Wyatt is not my mom...I get that everytime someone sees my name. She is great and fun, but not mom. Yes Sakowitz was a great store as were many of the old beloved stores that were steeped in tradition. So yeah Bob (Appnut), I had little inside info there. Sky Terrace was of course the name of the tearoom/restaurant and not only was the food great the service was personable and nice as well.
Derrek(Derrek17) I miss Rich's too. The Rich family was very community oriented and anyone who lived in Atlanta knew of Rich's. Their tearoom was called the Magnolia Room and I have several of their great recipes (one follows). Last year I went to our Mayor and council with an idea to create for our city, an event that had the same feel as the Rich's Christmas event. We invited choirs from area churches and schools. Had them sing in a "singing tree" (instead of singing on the bridges that crossed Forsyth Street. Lit a 40' Tree and we purchased a trackless train , Morrow's Lil General (our version of the Pink Pig). Had over 5000 show up and I just got through with the planning meeting last night for this year.....can not wait!
Now for the recipe......
This Salad (yea-yus..in the south anything congealed is/was considered a salad) was served with a Chicken Salad and makes a great lunchoen.
Rich’s Frozen Fruit Salad:
8 ounces cream cheese
1/2 cup confectioners' sugar
1/3 cup mayonnaise
2 teaspoons vanilla extract
1 (8 3/4-ounce) can sliced peaches, well-drained
1/2 cup maraschino cherry halves, well-drained
1 (30-ounce) can fruit cocktail, well-drained
1 (6 1/2-ounce) can crushed pineapple, well-drained
2 cups miniature marshmallows
1/2 cup whipping cream
With an electric mixer, beat cream cheese. Add confectioners' sugar and blend in mayonnaise and vanilla extract. Fold in peaches, cherries, fruit cocktail, pineapple and marshmallows. Whip cream and gently fold into fruit mixture. Add food coloring, if desired. Ladle into paper muffin liners. Freeze immediately for about 3 hours. Defrost 15 minutes before serving. Do not allow to soften. Remove muffin liners before serving.
|Post# 299085 , Reply# 9   8/25/2008 at 08:23 (3,614 days old) by oldhouseman ()  || |
Do either of you have the recipe for the Carrot Cake from Rich's bakery? They had a great German Chocolate cake too (my favorite).
|Post# 299086 , Reply# 10   8/25/2008 at 08:30 (3,614 days old) by karmann ()  || |
I grew up outside of Nashville, so the big stores were Cain-Sloan and Harvey's. I lived in Palm Beach, Florida for a while. When my husband and I were first married, we didn't eat out often, but if we had $10 to spend, we'd go eat at the restaurant in Burdines dept. store. We could walk there and make an evening of it. I can't remember the name, but it had "green" in it. Maybe the Greenhouse or something like that. I also liked the restaurant that was in the Lord & Taylor store.
Neiman-Marcus in Fort Worth still has a restaurant called The Zodiac. They make pop-overs that are to die for! No need to order anything else, just bring me a plate of pop-overs and some butter!
|Post# 299088 , Reply# 11   8/25/2008 at 08:54 (3,614 days old) by michaelman2 (Atlanta, GA)  || |
I do not remember the carrot cake at Rich's. If it was half as good as the coconut cake and caramel cake then it was GOOD! I have the coconut cake, filling and icing recipe if you like it. You know it was printed in the Atl Journal several years ago and it was apparently one of the most requested items in the history of the recipe finder section. I am going to post the recipe soon.....
|Post# 299089 , Reply# 12   8/25/2008 at 08:57 (3,614 days old) by michaelman2 (Atlanta, GA)  || |
The popovers at Neiman Marcus are GREAT,...I have that recipe if you like....not hard to do at all....I can not for the life of me remember what Burdine's tearoom was named....
|Post# 299090 , Reply# 13   8/25/2008 at 08:59 (3,614 days old) by drewz (Alexandria, Virginia)  || |
Funny how you forget things, you made me get the warm fuzzies!
My B-more memories close to yours, "Baltimores own Hochschild Kohn!" Mother worked at Stewart's as a buyer, Aunt worked at Hutzler's downtown and then transferred to the New Towson store where we got to eat as a treat in the lovely "Valley View Room".
I found that toy washer you spoke of in my attic brand new in the box dated April 1961. There were a couple parts missing but found them on ebay and now is totally complete.
|Post# 299091 , Reply# 14   8/25/2008 at 09:17 (3,614 days old) by gmpayne (INDIANAPOLIS, IN)  || |
Was a tradition at Chirstmas time to go downtown and look at the Chistmas widows at L.S. Ayers then go to the Tea Room for lunch. They had the best Chicken Velvet Soup.
Chicken Velvet Soup
This recipe was a standard at the L.S Ayers Tea Room at the L.S.Ayres Department store opened for business in 1907. Enjoy!!
6 Tbs. butter or margarine
1/2 cu. milk
3 cu. chicken broth
6 Tbs. flour
1/2 cu. light cream
1 cu. finely chopped cooked chicken
In a saucepan, melt butter or margarine. Blend in flour, then stir in milk, light cream and chicken broth. Cook over medium heat, stirring constantly until mixture thickens and comes just a boil. Reduce heat. Stir in finely chopped cooked chicken and a dash of pepper. Return soup to just a boil and serve immediately.
Serves about 5
This recipe was a standard at the L.S Ayers Tea Room at the L.S.Ayres Department store opened for business in 1907. Enjoy!!
|Post# 299093 , Reply# 15   8/25/2008 at 09:50 (3,614 days old) by michaelman2 (Atlanta, GA)  || |
Gary, Apparantly this was a very popular and well loved dish. Another member sent me this as well. I loved L.S. Ayres and thought that the quaility of the merchandise was great and the employees of that company had been with the stores for years.
Another sad story regarding their demise.
I never had the pleasure of the cafe, but your recipe sounds great... I think I smell a chicken about to be boiled!
|Post# 299095 , Reply# 16   8/25/2008 at 09:57 (3,614 days old) by veg-o-matic (Baltimore, Hon!)  || |
Oh, how I miss the Valley View Room! The Hutzler's Towson building is still there, though it now houses a number of stores.
Here is their recipe for cheese bread:
Hutzler's Cheese Bread
Yield: Makes 4 loaves
1 package yeast
1 cup lukewarm water
9 1/2 cups bread flour
2 teaspoons salt
1/4 cup sugar
13 1/2 ounces grated sharp cheddar cheese
2 1/2 tablespoons butter
2 1/2 tablespoons margarine
2 cups milk
Dissolve yeast in lukewarm water. Combine 9 1/2 cups bread flour, 2 teaspoons salt, 1/4 cup sugar and 13 1/2 ounces grated cheese. Melt butter and margarine, add to milk, then combine all ingredients. Knead, let rise 2 hours. Divide into 4 parts. Place in four greased 4-inch-by-8-inch loaf pans and let rise. Bake at 300 degrees for 1 hour.
|Post# 299107 , Reply# 17   8/25/2008 at 10:48 (3,614 days old) by danemodsandy (The Bramford, Apt. 7-E)  || |
I have never been able to recall the name of this dish, but it was one I had back in the '60s at Atlanta's Davison's, years before it became Macy's. I have always been able to duplicate dishes I've eaten out, so after a couple of times having it at Davison's, I went home and started turning it out myself. It is so good that straight guys will propose marriage to get it - not that I'm into that!:
STUFFED BLUE CHEESE BURGER
1 pound lean ground beef, formed into eight THIN patties
1 package crumbled blue cheese
1 pint heavy cream
2 TB Dijon mustard
Salt and pepper to taste
Top four of the patties with equal portions of blue cheese. Place the other four patties on top of them; press the edges together well to seal.
Grill, broil, or pan-broil the patties until done. While they are cooking, heat the cream to the boil in a saucepan, whisk in the mustard. Boil until lightly thickened, season to taste with salt and pepper. Serve this sauce over the patties.
What you get is an incredible blend of beef, melted blue cheese, and a sharp, savoury sauce. Very simple, very easy, and very addictive.
|Post# 299133 , Reply# 18   8/25/2008 at 13:20 (3,614 days old) by michaelman2 (Atlanta, GA)  || |
OMG Sandy...that burger sounds fantastic
|Post# 299147 , Reply# 19   8/25/2008 at 14:31 (3,614 days old) by rayjay (Carteret, New Jersey)  || |
I have a recipe similiar to this. But........take it one step furter and add a little cognac to the pan, then ignite.
Talk about a gourmet burger. lol
|Post# 299165 , Reply# 20   8/25/2008 at 15:51 (3,614 days old) by jaytag ()  || |
Stix Baer and Fuller my favorite place to go as a kid. My parents would take me to Riverroads in Jennings MO. then a ethnic growing suburb, now the ghetto. Matter of fact it is on Deadmalls.com. But....downstairs in the restaurant was what I thought and still think is the world's best Chicken Salad.
Famous Barr the other store in town used to have a restaurant at Northwest Plaza, that was in a seperate "Home Store" and they had world famous...French Onion Soup, my sis still has the recipe...need to get that one from her.
|Post# 299810 , Reply# 21   8/28/2008 at 13:26 (3,611 days old) by jbuscemi ()  || |
The store here in Boston with great restaurant was Jordan MArsh. They were famous for their blueberry muffins. I often wonder what happened to the recipe. They were great muffins
|Post# 299929 , Reply# 22   8/28/2008 at 20:25 (3,611 days old) by kenmore58 (Rhode Island)  || |
OFFICIAL JORDAN MARSH BLUEBERRY MUFFIN
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 teaspoons baking power
2 cups flour
1/2 cup milk
1 pint blueberries
Sugar for the top
Clean and rinse berries; pat dry. Grease muffin cups well, including the top and flour lightly (or use paper liners). Beat shortening with sugar and vanilla until well mixed. Beat in eggs. Mix dry ingredients and mix in alternately with the milk. Fold in berries. Batter will be very heavy. Fill muffin cups to top. Sprinkle sugar on top. Bake in preheated 450-degree oven for 5 minutes. Lower heat to 375 degrees and bake an additional 30 to 35 minutes, until they test done. Cool and remove from pans.
Notes: Shortening may be all vegetable solid shortening or all butter or all margarine or a 50-50 blend.
Although the recipe says it will make a dozen, if you fill a large muffin tin with the batter, you'll create six huge but light muffins that made the store's bakery famous.
|Post# 299941 , Reply# 23   8/28/2008 at 21:03 (3,611 days old) by whirlcool (Just North Of Houston, Texas)  || |
And let's not forget The Walnut Room at Foleys downtown Houston.
The old Joske's restaurant in San Antonio. Talk about a throwback to 1950's decor! (Big iris wallpaper on the walls)
Marshall Field on State Street had a nice place, but I can't remember for the life of me what it was called. I think the last time I was in that restaurant was 1963 or so.
I still have a taste for those Marshall Field Frango mints! The lower level at Marshall Fields Oakbrook was just chock full of tasty munchies. I wonder if Macy's got rid of it all?
|Post# 299946 , Reply# 24   8/28/2008 at 22:26 (3,611 days old) by dalangdon (Seattle, WA)  || |
Allen, that would be the Walnut Room at Field's State Street, and it is still very much in business. Probably not as polished as it was back in the day, but I always stop by for lunch when I'm in Chicago (except at Christmas, when it's insane) and the food and service is still very good.
And those FREDERICK & NELSON Frango mints (from the late great Frederick & Nelson - a long time subsidiary of Fields, based in Seattle) are still distributed by Macy's. They now have the rights to them.
Rumor has it that they were originally named Franco's (After FRederick A Nelson COmpany) but the name was changed with the rise of facism in Spain by way of General Francisco Franco), but I don't know if that's true or urban legend.
|Post# 299998 , Reply# 25   8/29/2008 at 08:07 (3,610 days old) by michaelman2 (Atlanta, GA)  || |
Whirlcool, I remember Joske's and you are right it was a throwback to the 50's! Just a great feeling there. I still had a special affinity for Sakowitz - insert grin - Delangdon, I have not been to Chicago for several years, good to know that the Macy's has decided to keep the Walnut Room, they closed almost all of the restaurants in the family owned stores (or once family owned). I guess to their credit, many of the tearooms were closed before Macy's took over. As promised here is the Rich's Atlanta Coconut Cake. Recipe and the details are worth the effort.
Note that White Lilly flour is mentioned and for anyone that may not have access to it, Swans Down will work alomst as well:
Rich's Bakeshop Coconut Cake
Hands on: 20 minutes
Total time: 1 1/2 hours
Recipe scaled down for home use.
2 pounds frozen unsweetened shredded coconut
2 tablespoons water
2 tablespoons granulated sugar
2 or 3 layers Rich's Bakeshop Yellow Cake (see recipe)
1 batch Rich's Bakeshop Icing (see recipe)
In a large bowl, thaw the frozen coconut. Set aside. Take 1 1/2 cups of the coconut and place in a smaller bowl. Combine the water and sugar and pour over this smaller bowl of coconut. This should be very moist but not soupy. Place one layer of the yellow cake on a cake plate and spread with icing. Spoon the moistened coconut over that. Place the next layer on top and spread with icing, spooning the moistened coconut over it. Continue this process until all your layers are filled; however, don't put the moist filling on the very top of the last layer, as it will be iced. Next, cover the entire cake with the icing. Make sure to use a thick coating of icing on the cake to eliminate any of the cake showing through. Take handfuls of the dry, thawed coconut and press the flakes into the buttercream. You may want to put a tray underneath to catch any coconut that falls as you do this. Continue pressing dry, flaky coconut all over the cake until it is completely covered. Chill for about one hour to set (it helps the coconut to stay) and then serve.
Rich's Bakeshop Yellow Cake
16 servings (three thin 9-inch layers or two thicker 9-inch layers)
Hands on: 30 minutes
b>Total time: 50-60 minutes
Rich's always did a three-layer cake, with two layers of coconut filling, but some home cooks don't have three pans of the same size, so two would work just fine.
Shortening and flour for pans
2 1/4 cups cake flour (if you can't find cake flour, use White Lily brand all-purpose flour)
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon powdered milk
1/2 cup water
2/3 cup liquid milk (2 percent or whole)
3/4 cup vegetable shortening
1 1/4 cups granulated sugar
3 large eggs
Preheat oven to 350 degrees. Prepare cake pans by lightly greasing with shortening, then dusting with flour. In a large bowl, mix the flour, salt and baking powder. Set aside. In a small bowl or measuring cup, stir the powdered milk into the water and mix until dissolved. Combine the liquid milk with the powdered milk/water mixture and set aside. In the bowl of an electric mixer, cream together the shortening and the sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Add about half the flour mixture, beating until just incorporated, and then half the milk mixture, again beating until just incorporated. Repeat this step, adding the remaining flour with the remaining liquid, and beat until just smooth (about 1 minute). Be sure to scrape down the sides of the bowls once or twice during the mixing. Pour the batter into the prepared cake pans and bake in preheated oven for about 20-30 minutes. The cooking time will vary depending on how many cake pans you use and how full they are. The cake is done when it springs back when lightly pressed near the center with your finger. Allow the cake to cool for a few minutes in the pan, and then turn out onto cooling racks to cool completely.
Rich's Bakeshop Icing
Hands on: 10 minutes
Total time: 10 minutes
1/2 cup vegetable shortening
1 teaspoon vanilla
1 teaspoon salt
1 pound confectioners' sugar
2 tablespoons powdered milk
1/2 cup water (for dissolving milk powder)
In a mixing bowl, using an electric mixer, combine the vegetable shortening, vanilla and salt and cream together until incorporated. Slowly add the confectioners' sugar until it forms a very thick consistency. Dissolve the powdered milk in the water and gradually add, just 1 or 2 tablespoons at a time, until the icing is a nice, spreadable consistency.
|Post# 300033 , Reply# 26   8/29/2008 at 11:45 (3,610 days old) by danemodsandy (The Bramford, Apt. 7-E)  || |
After a lifetime of using White Lily and eating baked goods made with it, I am no longer using it. The reason is that the company is now in the hands of people who are putting cost first and quality second. They have switched production of the product from their historic plant in Knoxville to others in the Midwest, and the flour is not the same as before. Company officials and customer service people do not want to acknowledge the change or the unhappiness of many consumers, even to The New York Times, which recently did a story on the situation (link below). I have been unable to get an email answered. The Times did some taste-testing with both professional and home cooks, and all were readily able to tell the difference between old and new flours.
Smuckers owns White Lily now, so they're the ones behind the change. Me, I've stocked up on Martha White, also a very good Southern-style flour.
CLICK HERE TO GO TO danemodsandy's LINK
|Post# 300050 , Reply# 27   8/29/2008 at 13:38 (3,610 days old) by michaelman2 (Atlanta, GA)  || |
Danemodsandy, I am so glad you shared that article...I had NO idea about this. It is interesing that I had used White Lilly recently and had a flop...Now I know at least a partial reason....very intersting.
|Post# 300136 , Reply# 28   8/29/2008 at 21:33 (3,610 days old) by abcomatic (Bradford, Illinois)  || |
HI gang, Here is the receipe for a wonderful salad that I always enjoyed in the Walnut Room-State Street Store, Marshall Fields- Chicago,Illinois. The salad is called: "Field's Special here goes-
1 slice of whole wheat bread on the plate
1 half a head of iceberg lettuce,face down on top of the bread
thousand island dressing over the lettuce- the amount to your taste, and let the dressing cascade over the lettuce.
1 hard boiled egg, chopped over the dressing
3 or 4 black olives-stones removed
3 strips of cooked bacon
put the egg,olives and bacon on top of the salad
I always asked for extra dressing
Now that Macey's has taken over and the store has gone to hell, the salad is no longer on the menu, but if you ask for it they will still make it for you.
It was always wonderful as a kid to see the windows outside decorated for Christmas. In the Walnut Room, the "Great Tree" at Christmas was the entire height of the Walnut Room and going up into the 7th floor where the furniture sections are.
I loved sitting around the tree and eating lunch with my mom and grandmother. Oh well, those days are over, they are both gone now. This is a great salad. Bye for now, Gary
|Post# 300150 , Reply# 29   8/29/2008 at 22:52 (3,610 days old) by tlee618 ()  || |
I am happy that Macy's have kept the Walnut Room in the Chicago store as well. When I lived back in Illinois a group of friends and I always went up to Chicago usually the first or second Saturday in November. That was the day for the lighting of the tree and the opening of the window displays. We would get in line when the store opened in order to be able to have lunch under the tree and watch as they hit the switch to light it. Wonderful memories and such a fun day in the city. Another famous recipe there is their Chicken Pot Pie, oh so good even to this day. I am so happy that Macy's still continues this tradition.
|Post# 301588 , Reply# 30   9/5/2008 at 10:12 (3,603 days old) by michaelman2 (Atlanta, GA)  || |
Another requested recipe:
From Lazarus...memories anyone?
Lazarus Department Store Hot Bacon Dressing
1/4 cup flour
1 1/4 cups sugar
1/4 teaspoon salt
2 cups water
1 cup cider vinegar
1/4 lb bacon, diced
1 1/2 teaspoons bacon fat
Combine flour, sugar and salt. Mix well with part of water (about 1/2 cup).
Heat vinegar and remaining water. Add to flour mixture, stirring well.
Fry bacon until crisp and drain, reserving 1 1/2 tsp. of bacon fat.
Add bacon and bacon fat to dressing mixture and cook to desired consistency.
|Post# 304030 , Reply# 31   9/16/2008 at 13:18 (3,592 days old) by maytagbear (N.E. Ohio)  || |
because this is about to disappear, and I haven't written everything down yet.
|Post# 304044 , Reply# 32   9/16/2008 at 13:42 (3,592 days old) by jaytag ()  || |
Is it supposed to be put on salad hot? Or can you chill it?
|Post# 304072 , Reply# 33   9/16/2008 at 15:16 (3,592 days old) by michaelman2 (Atlanta, GA)  || |
HI Jay, It is great when the dressing is served hot over a cold salad.
|Post# 304073 , Reply# 34   9/16/2008 at 15:19 (3,592 days old) by athanasius80 (California)  || |
|Post# 304084 , Reply# 35   9/16/2008 at 16:16 (3,592 days old) by michaelman2 (Atlanta, GA)  || |
From Bullock's Department Store is the one below.
5 sl White bread
4 Eggs; beaten
2 c Milk
3/4 ts Brown sugar
3/4 ts Worcestershire sauce
3/4 ts Seasoned salt
3/4 ts Dry mustard
1 ds White pepper
2 1/2 c Shredded cheddar cheese
2 tb Butter or margarine
2 tb Flour
1 c Milk
1 c Shredded cheddar cheese
The day before serving, remove crusts and cut bread into cubes.
Combine beaten eggs, 2 cups milk, brown sugar, Worcestershire,
seasoned salt, dry mustard and white pepper in ovenproof casserole.
Stir in bread and cheese and refrigerate overnight. When ready to
cook, place casserole in pan of water and bake at 325F 45 minutes.
To make sauce, melt butter in saucepan and stir in flour. Cook,
stirring, until smooth paste is formed. Do not let brown. Add 1 cup
milk all at once, stirring constantly. Season to taste with salt and
white pepper. Add cheese and cook, stirring, until cheese is melted
and sauce is smooth. Serve with strata.
Created by: Bullock's department store, Pasadena
|Post# 787978 , Reply# 36   10/8/2014 at 11:15 (1,379 days old) by cuffs054 (MONTICELLO, GA)  || |
I love this site. I'm now writting down all this as fast as I can!
|Post# 788091 , Reply# 37   10/8/2014 at 23:53 (1,378 days old) by whirlcool (Just North Of Houston, Texas)  || |
This has to be the oldest thread I have ever seen resurrected!
|Post# 788150 , Reply# 38   10/9/2014 at 11:10 (1,378 days old) by michaelman2 (Atlanta, GA)  || |
Yep, glad we are able to resurrect threads.
|Post# 997796 , Reply# 39   6/19/2018 at 23:30 by Xraytech (S.W. Pennsylvania, near Pittsb)  || |
|Post# 997807 , Reply# 40   6/20/2018 at 01:01 by Michaelman2 (Atlanta, GA)  || |
Xraytech, I had this recipe in a file from years ago and it was entitled, "Kauffman's Thumbprints". Hopefully this is the one you want:
1/2 cup shortening
1/4 cup brown sugar
1/2 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
1 egg, divided
1 cup finely chopped walnuts
Preheat oven to 375 degrees.
Mix all of the ingredients together except the egg white and the walnuts. Cream mixture for 5 minutes.
Beat egg white in bowl and set aside with nuts.
Roll dough into 1-inch balls. Roll dough balls in nuts then press in the middle with your thumb.
Place flattened balls on cookie sheet and bake until golden brown, about 8 minutes. Remove from oven, transfer cookies to rack and let cool.
When cool, top with icing.
Makes 2 dozen.
|Post# 997836 , Reply# 41   6/20/2018 at 08:31 by vacbear58 (Sutton In Ashfield & London UK)  || |
|Post# 997837 , Reply# 42   6/20/2018 at 10:03 by Michaelman2 (Atlanta, GA)  || |
I wish I could answer your question. I never made a batch of cookies from this recipe. When I started this thread years ago, I had a file with recipes that I had collected over the years. When XRaytech asked for the Kaufman’s recipe it jogged my memory.
My guess is since this started out as a commercial recipe used at the Kauffman bakery the egg whites may have been separated and then used for other items such as meringues?
|Post# 997838 , Reply# 43   6/20/2018 at 10:09 by vacbear58 (Sutton In Ashfield & London UK)  || |
|Post# 997842 , Reply# 44   6/20/2018 at 11:29 by Michaelman2 (Atlanta, GA)  || |
Hey Al, you know I re-read the recipe and my guess is whomever transposed the original recipe to a home/smaller quantity recipe, left out the step where the cookie is rolled in the egg whites and then the pecans and baked? Again just guessing here.
I love macaroons! Please share, lol.
|Post# 997854 , Reply# 45   6/20/2018 at 13:43 by Xraytech (S.W. Pennsylvania, near Pittsb)  || |
Yes, the egg whites would be lightly beat to loosen, the cookies are dipped in the egg white then rolled in chopped nuts or sprinkles.
It’s odd that the recipe calls to make an indent in the cookie for frosting, as the ones sold at the Arcade Bakery were completely flat.
Now just to hope to find Kaufmann’s Buttercream frosting for the cookies.
|Post# 997860 , Reply# 46   6/20/2018 at 15:57 by vacbear58 (Sutton In Ashfield & London UK)  || |
Thank you both for the confirmation :)
I wrote in the cookery programme thread about Joy Of Baking, thats where I learned the technique, not difficult at all, just needs a little time and care. And surprisingly ecomonical compared to buying in the shops. They freeze well too :)
Video below and recipe (can also be printed out without adverts) on the link - see "printer friendly page" just below the main banner. This is a fairly early video, Stephanie is a lot more relaxed now, there is a new video every Thursday
CLICK HERE TO GO TO vacbear58's LINK
|Post# 997874 , Reply# 47   6/20/2018 at 19:54 by Michaelman2 (Atlanta, GA)  || |
Vacbear... this video is great. I am going to attempt the macaroon recipe this weekend!
X-ray, sorry, I don’t have any further recipes for the icing.
|Post# 997876 , Reply# 48   6/20/2018 at 20:20 by angus (Fairfield, CT.)  || |
I recently found a few books telling the story of some of our beloved and departed department stores and in each there are recipes from those store restaurants. The books are by Michael Lisicky and apparently he is a student of department stores. So far I have read the books on Abraham & Straus, Bamberger's, Maas Brothers, The Denver Dry Goods Company and Filene's. I will try to post a few that may be of interest.
|Post# 998052 , Reply# 49   6/22/2018 at 17:49 by cuffs054 (MONTICELLO, GA)  || |
I still haven't made all of these yummies yet but I'm trying.
|Post# 998059 , Reply# 50   6/22/2018 at 19:14 by norgeway (mocksville n c )  || |
From Lazarus, but its already packed up for the move..
|Post# 998074 , Reply# 51   6/22/2018 at 20:59 by Xraytech (S.W. Pennsylvania, near Pittsb)  || |
Got a hard to find copy of the Kaufmann’s Cookbook, Volume 2
Still searching for volume 1
View Full Size
|Post# 998114 , Reply# 52   6/23/2018 at 05:48 by vacerator (Macomb, Michigan)  || |
T room? Like in England where they serve tea, clotted cream, scones, and crumpets?
|Post# 998185 , Reply# 53   6/23/2018 at 20:39 by mikael3 (Atlanta)  || |
Tea rooms in the United States are a type of restaurant that originated in the early 20th century to serve, primarily, ladies who lunch. Their inspiration may have been British tearooms, but the similarity is superficial. Tea rooms are definitely restaurants. Before and after Prohibition, I think they were distinctly viewed as proper places for unescorted ladies, because they did not serve alcohol.
One very interesting aspect of these tea rooms is that they were always run by women. In fact, I think it’s safe to say that from around 1900 to 1950 or1960, that is exactly what it meant—a restaurant owned and run by a woman for the benefit of women, while the word “restaurant” was understood to be run by men for a mixed crowd.
There’s an incredibly rich history of those establishments, all of which are gone in reality, though some survive in name only.
There are a few sites that have gathered some information on them. One of my favorites is the restaurant-history blog run by Jan Whitaker:
Ms. Whitaker also wrote a book on the subject, Tea at the Blue Lantern Inn: A Social History of the Tea Room Craze in America.
Another fascinating aspect of the tea room was its role in providing entrepreneurial prospects to African-American women, at a time when opportunities were very limited. One can argue that running a tea room is just an extension of domestic service, but these women ran businesses when so few women—black or white—were doing that. Ms. Whitaker has written about that, too.
Another site that promises much but delivers only a little is this one:
I think tea rooms were a distinctly Southern and Midwestern thing. Maybe I’m wrong about that, or just biased by the great number of tea rooms I have known in the South, and how few—actually, none— I noticed in the Northeast.
|Post# 998186 , Reply# 54   6/23/2018 at 20:50 by mikael3 (Atlanta)  || |
Another funny thing about American uses of that little word “tea” is the fantastic euphemism “tea dance”. In origin, the phrase meant exactly what it said, an afternoon dance party that included a table set out with tea and teatime snacks. But during Prohibition, the phrase came to mean a liquored-up night of debauchery, and the “tea dance” description served either to cover up the truth of the matter, or—more likely—to make a joke out of the whole thing.
More recently, “tea dance” has referred to Sunday events at gay bars in states where Sunday liquor sales were prohibited. The bars would serve food on that one day as a way to get around the liquor laws.
|Post# 998188 , Reply# 55   6/23/2018 at 21:02 by Maytagbear (N.E. Ohio)  || |
cookbook, Square Meals starts out with a long and GOOD chapter on tea rooms, with a nice sampling of recipes, from department store tea rooms, and independent ones.
eBay, used book stores, and public libraries!!!