s l i a t k c o C ! e r o M d n A Recipes from the Art Deco Period
CHOCOLATE SAZERAC INGREDIENTS • 2 oz. Michter’s rye or any 100% rye whiskey • .375 oz. or bar spoon of creme de cacao • 2 dashes Peychaud’s Bitters • A pinch of granulated sugar • Absinthe rinse • Orange twist, for garnish DIRECTIONS 1) Chill your serving glass with ice cubes. It is important that you use a heavy bottom glass and chill it prior, as this cocktail is not served on ice. 2) Stir all ingredients in a separate mixing glass with ice. 3) Empty chill glass then lightly rinse with absinthe. 4) Strain liquid into your chilled serving glass and add your orange twist. Santé! Enjoy Andrew Behringer’s Chocolate Sazerac at La Cuisine French Restaurant from October 14–January 14, 2024.
French 75 INGREDIENTS • 1.5 oz. gin • 2 to 3 oz. champagne • 0.75 oz. lemon juice • 0.75 oz. simple syrup • Lemon twist, for garnish DIRECTIONS 1) Combine gin, lemon juice and simple syrup in a cocktail shaker. 2) Add ice and shake vigorously for 20 seconds. 3) Strain liquid into a flute glass. 4) Top with champagne. 5) Garnish the glass with the lemon twist. Louis, R. St. (2021, June 15). The French 75: Explosive flavor born in the City of Lights. The Manual. https://www.themanual.com/food-and-drink/french-75-recipe/
A Delicious Iced Tea INGREDIENTS • 6 tsp. tea • 1 qt. boiling water • Juice of 12 lemons • 1 qt. White Rock (seltzer) DIRECTIONS 1) Pour boiling water over tea and steep for 10 minutes. 2) Strain and sweeten to taste. 3) Add lemon juice and carbonated water just before serving. McDougall, Mrs. E. (1921). Chapter IX, Beverages. In Atlanta Woman’s club cook book (pp. 85–85). book, Printed by Johnson Dallis Co.
A Refreshing Drink INGREDIENTS • 1/2 glass orange juice • 1 tsp. ginger ale • Sugar to taste • Crushed ice DIRECTIONS 1) Mix all together. Rogers, Mrs. L. (1921). Chapter IX, Beverages. In Atlanta Woman’s club cook book (pp. 82–82). book, Printed by Johnson Dallis Co.
Tea INGREDIENTS • 5 spoonfuls tea • 5 cups boiling water DIRECTIONS 1) Put 5 teaspoonfuls of tea into hot teapot. 2) Add 5 cups of boiling water and let stand 5 minutes to steep. 3) Pour off from grains and serve.
Swedish Egg Coffee INGREDIENTS • 5 tbsp. coffee • 1/2 egg • 2 1/2 cups cold water plus 2 1/2 cups hot water DIRECTIONS 1) Add coffee and egg. Mix well. 2) Add cold water. Bring to a boil. 3) Add hot water and let come to a boil. 4) Remove from stove. Allow to stand 2 minutes. 5) Pour off from grounds and serve. Committee of Ladies from The Library Association (1922). Beverages. In Hanover Cook Book (Third, pp. 246–246). book, Printed by Anthony Printing Company.
On view in “Skylines to Hemlines: Art Deco Design from the Permanent Collection,” October 14–January 14, 2024. Designer: Norman Bel Geddes (American, 1893-1958) Manufacturer: Revere Copper and Brass Company, Rome, NY (American, founded 1928) “Skyscraper” Cocktail Shaker with Strainer in Lid, along with Cocktail Glasses, 1937. Chrome-plated Metal. Gift of Enrique Conill-Mendoza and AnaMari Goicoechea via Florida Institute of Technology (FIT) 2021 Transfer.
Chicken Croquettes INGREDIENTS • 1 cup ground chicken • 2 eggs, well beaten • Season to taste • 1/2 cup cracker or bread crumbs • 1 tbsp. melted butter DIRECTIONS 1) Mix all together. Form into cakes. 2) Fry in boiling lard. Ray, Mrs. C. (1921). Chapter VIII, Croquettes and Egg Dishes. In Atlanta Woman’s club cook book (pp. 50–50). book, Printed by Johnson Dallis Co.
Pizza Guys INGREDIENTS • 1 lb. medium pork sausage, crumbled • 1 lb. Velveeta cheese, small cubes • 2 tbsp. ketchup • 1/2 tsp. oregano or Italian seasoning • 1 tbsp. Worcestershire sauce • Small rye bread DIRECTIONS 1) Cook sausage, but do not brown. 2) Mix in small cubes of cheese. 3) Add ketchup, seasoning, and Worcestershire sauce. Mix well. 4) Spread onto rye bread, making sure the mixture is flat. 5) Freeze for at least 2 hours, or until cheese is frozen through. 6) Bake at 350–375 degrees Fahrenheit until lightly browned. Recipe submitted by Jason Steuber, Director of the Appleton Museum of Art. “Like Josephine Baker, this recipe hails from St. Louis.”
Fruit Salad (A.K.A. waldorf Salad) INGREDIENTS • Celery • Apples • Mayonnaise • Seedless Raisins • Lettuce DIRECTIONS 1) Equal parts of celery, apples and seedless raisins chopped into small bits. (Steam raisins until tender and let cool before using.) 2) Combine and serve on lettuce with mayonnaise dressing. Unknown. (1921). Chapter IX, Luncheons and Suppers. In Atlanta Woman’s club cook book (pp. 62–62). book, Printed by Johnson Dallis Co.
Gooey Butter Cake INGREDIENTS • 1 box yellow cake mix • 1 stick butter, melted • 4 eggs • 8 oz. cream cheese • 1 tsp. vanilla extract • 1 lb. powdered sugar, reserve 1/4 cup DIRECTIONS 1) Grease a 9x12 in. cake pan. Set aside. 2) Combine the cake mix, melted butter and 2 eggs. Mix well. 3) Pour batter into prepared pan and spread evenly. 4) Beat together cream cheese, vanilla, powdered sugar and 2 eggs. Pour over cake batter. 5) Bake at 350 degrees Fahrenheit for 35–40 minutes. 6) Allow cake to cool. Sprinkle with reserved powdered sugar. Recipe submitted by Jason Steuber, Director of the Appleton Museum of Art. “Like Josephine Baker, this recipe hails from St. Louis.”
Recipes from and inspired by the 1920s, in celebration of the special exhibition, “Skylines to Hemlines: Art Deco Design from the Permanent Collection.” On view October 14, 2023–January 14, 2024.
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