Lunch Hour NYC

Here are some recipes from Horn & Hardart's Automat.  I picked these up at the Lunch Hour NYC exhibit at The New York Public Library.  I will add some more soon.  Below the recipes are some videos related to the exhibit.  The second video is really interesting.  I watched it in the exhibit.  

Burgundy Sauce with Beef and Noodles

2 lbs. lean beef (chuck or round)

2 tbsp. flour

1 tsp. salt

1/4 tsp. black pepper

1/2 medium carrot (grated)

1/2 medium onion (grated)

1/2 celery rib (finely minced)

2 garlic cloves (finely minced)

1 tsp. salt

1 bay leaf

1 tsp. Maggi seasoning

1/2 cup tomato juice

1/2 cup water

1 1/2 cups Burgundy wine

2 cups broad noodles, freshly cooked

Trim beef of any fat or gristle.  Save the fat.  Cut beef into 1 1/2-inch cubes.  Season it with salt and pepper. Dredge with flour.

Render the fat in a heavy pan.  Sear the meat in it.  Add all the other ingredients.  Bring to a boil.  Reduce heat and cover.  Cook slowly until tender.

Just before serving, remove the bay leaf and mix in two cups of freshly cooked noodles.  Serves 4-6.

Creamed Spinach

1 lb. raw spinach

2 tbsp. butter

1 1/2 tbsp. flour

1/4 cup milk

1 tsp. sugar

1/4 tsp. salt

1/8 tsp. white pepper

Wash spinach.  Cook in a covered pan, using only the water that clings to the leaves.  When done, chop fine.  

Melt butter in a separate pan.  Add flour gradually, stirring constantly until it is of smooth consistency.  Add milk slowly.  Cook until thickened.  

Add spinach to the sauce.  Add seasoning and blend well.  Serves 4.

Pumpkin Pie

2 cups cooked pumpkin (mashed)

3/4 tbsp. salt

1 can (14 1/2 fl. oz.) evaporated milk

2 eggs

3/4 cup sugar

1 tbsp. butter, melted

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

Heat oven to 425.

Beat all ingredients together with a rotary beater or wire whisk.  Pour into a pastry-lined 9-inch pan.  

Bake 40-45 minutes.  Insert a silver knife into the filling about one inch from the side of the pan.  If knife comes out clean, the filling is done.