CHAPTER
9
Historical Recipes
Many cookbooks from the late nineteenth and early twentieth centuries are now in the public domain and have been digitized and posted online. Google books, <books.google.com> and Open Library, <openlibrary.org> are two great resources for digitized historical books. This chapter contains recipes from both community cookbooks and cooking school cookbooks. The spelling, grammar, and styles have been retained from the original publications.
From King Edward’s Cookery Book by Florence A. George (London: Edward Arnold, 1901).
CLEAR OX-TAIL SOUP
| 1 ox-tail | 12 peppercorns |
| 4 quarts stock | 1 blade of mace |
| 1 large carrot | salt |
| 1 turnip | 1 lb. lean steak |
| 1 onion | 1 wineglass sherry |
| 2 sticks of celery |
vegetables for garnish: Carrots and turnips cut into shapes with a pea-cutter Bunch of herbs.
(Enough for 12 or 14 persons.)
Cut the tail into pieces. Blanch, by putting it into sufficient cold water to cover, with a little salt, just bring to boiling-point, then wash in cold water and dry in a cloth. Put into a stewpan with the stock, vegetables, herbs and spice. Simmer gently from three to four hours, keeping it well skimmed. Strain through a hair sieve. When cold remove all fat and clear with the steak finely minced. Strain and return to stewpan. Add the sherry and a few small pieces of the tail and the vegetables, which have been previously cut into fancy shapes and cooked in boiling water.
The following recipes are from How We Cook in Los Angeles. A practical cook-book, containing six hundred or more recipes by the Ladies’ Social Circle, Simpson M.E. Church, Los Angeles (1894).
BRAINS
Miss M. E. McLellan
Brains; vinegar; laurel leaves; onions; beefsteak; cloves; flower; butter; pepper; salt.
Scald and skin the brains, cover with vinegar; add a few laurel leaves, two or three cloves and a little onion. Let them stand several hours. When ready to cook, pour off the vinegar and stew them in water about twenty minutes. Make a gravy of beef stock, a little flour and butter. Season with pepper, salt and a little vinegar. Put the brains in the gravy and cook them for a few minutes. Serve.
KIDNEY STEW
Miss Delia Clemons
Two beef kidneys; 1 onion; 4 cloves; ½ pod of red pepper; salt.
Put all together, in sufficient water to cover; boil once; skim; then let simmer three hours, until tender. Next morning, cut them open; remove all fat, and cut in small pieces. Put a large spoonful of butter in a skillet; sift in a little flour; brown; then turn in the kidneys and gravy. Stir until it thickens a little. Serve hot.
IMITATION PATTIE DE FOIE GRAS
Marion Harland
Liver of 4 or 5 fowls and as many gizzards; 3 tablespoons melted butter; 1 chopped onion; 1 tablespoon Worcestershire, or other pungent sauce; salt and white pepper to taste; a few truffles—if you can get them.
Boil the livers until quite done; drain and wipe dry, and, when cold, rub them to a paste in a Wedgewood mortar. Let the butter and onion simmer together very slowly at the side of the range for ten minutes. Strain them through thin muslin, pressing the bag hard to extract the full flavor of the onion, and work this well into the pounded liver. Turn into a larger vessel, and mix with it the rest of the seasoning, working all together for a long while. Butter a small china or earthenware jar or cup, and press the mixture hard down within it, interspersing it with square bits of the boiled gizzards, to represent truffles. Of course, the latter are preferable; but, being scarce and expensive, they are not always to be had. If you have them, boil them and let them get cold before putting them into the pattie. Cover all with melted butter, and set all in a cool, dry place.
This pattie is a delicious relish, and is more easily attainable than would at first appear. The livers of a turkey and a pair of chickens or ducks will make a small one, and these can be saved from one poultry day to another, by boiling them in salt water, and keeping in a cool place. Or, one can often secure any number of giblets, by previous application at the kitchen of a restaurant or hotel.
HAUNCH OF VENISON—OLD KENTUCKY HUNTSMAN’S RECIPE
Haunch of venison; ½ lb. butter; salt and pepper.
Put the venison in a large kettle, cover with water, and boil until tender; drain off the water, put the butter with salt and pepper in the kettle, set over a moderate fire, and let brown, first on one side, and then on the other. Venison cooked in this way retains its natural flavor, and will be found delicious.
HAM BONES
Mrs. Jessie Benton Fremont
“The Funeral of a Ham.” This is the startling name the Germans give their final use of the unsightly “hambones”—too good still to be thrown away, but too ugly to bring to table.
The bone, itself, goes into the soup kettle and from the broth it flavors, they take enough to stew gently, (boiling fast, kills flavors and hardens meat), the shavings of ham that had remained on the bone.
Put these in the broth with a Chili pepper, a very little garlic, soup-herbs and a laurel leaf—pungent, but sparingly used flavors, and let them assimilate by slow, steady heat. Then make mashed potatoes into a lining for a pudding-dish (you can also use boiled macaroni) and bake so it will look light and brown, like a potato soufflé. There may be some baking powder to make the brown top crust and sides, or cream, (I really do not know how it is done, but it should be brown and raised like a nice dish of baked mashed potatoes) and set to the table in the dish in which it was baked. It is simple enough—most excellent and flavorous, or only fit for a railway eating-station—according to the intelligent patience of the cook.
SQUIRRELS
M.B.M.
Recipes for rabbit and squirrel are interchangeable. The large fat California squirrels have tender, savory meat.
Meat should not be allowed to remain in the paper in which it is sent from the market; the paper imparts a disagreeable taste, aside from absorbing the juices. Meat should be cut across the grain of the muscle. If necessary to clean, scrape fresh meat, or wash all over with a clean, wet cloth. Do not place meat in water. Wipe perfectly dry before cooking. Never put meat directly on ice; hang, or place on a dish in the refrigerator, not in the ice chamber.
Salt meats should be put to cook in cold water, fresh meats in boiling water. In boiling water, if more water is required, add hot water, and be careful to keep the water on the meat constantly boiling.
TO PREPARE HOMINY
Mrs. Cheever, Waukegan, Ill.
Two quarts wood ashes; 3 gallons water; 4 quarts corn; salt.
Boil the ashes in one gallon of the water for one hour; remove from the fire and add the remaining two gallons; be sure it is cold water; let it settle; skim it and then drain off the lye; put it in a kettle and add the corn. Boil until the skins crack; then drain off the water and wash in several waters, rubbing with the hands until the hulls are removed. Then cook in water with sufficient salt till tender.
LYONNAISE POTATOES
H.F.G.
One quart cooked potatoes; 3 tablespoons butter; 1 tablespoon chopped onion; 1 tablespoon chopped parsley; salt; pepper.
Fry the onion in the butter until it is slightly browned, then add the sliced potatoes, well salted and peppered. When thoroughly heated, add the parsley, and cook two minutes.
The onions may be omitted.
CHEESE STRAWS
Mrs. C. B. Woodhead
One cup flour; 1 cup grated cheese; 2 oz. butter; pinch of salt; a dash of cayenne; water to make of the consistency of pie crust dough.
Roll in sheets quarter of an inch in thickness, cut in strips, and bake in a moderate oven.
JOHNNY CAKE
Mrs. Z. L. Parmelee
Two cups yellow corn meal; 1 cup flour; ½ cup molasses; ¼ cup shortening; 2 cups sour milk; 1 teaspoon soda; a pinch of salt.
Beat the mixture thoroughly, and pour into tins, that it may be an inch or more in thickness, before baking. While baking, after it begins to brown, brush the top with melted butter. This is a great improvement.
Sweet milk and two heaping teaspoons of Cleveland’s baking powder may be used instead of sour milk and soda.
MOCHA CREAM CAKE
Mrs. A. E. Goodrich
One cup granulated sugar; ½ cup butter; ½ cup sweet milk; 1½ cups sifted flour; 1½ teaspoons Cleveland’s baking powder; 3 eggs, whites only, beaten to stiff froth.
Cream the butter and sugar together; add milk, then flour and baking powder; last, the whites of the eggs. Bake in three layers in a moderate oven.
Filling: Make a scant ½ cup of strong Mocha and Java coffee, reserving 2 tablespoons for the icing; to the remainder, add sweet milk to make one half pint; put this in a double boiler and heat; when cool, stir in 1 teacup sugar; 2 tablespoons flour; yolks of 4 eggs, thoroughly beaten together. Cook 15 minutes, stirring often; when lukewarm, beat in slowly
2 tablespoons butter. Spread between layers and finish top with the following icing: Beat together 1 teacup powdered sugar and white of one egg; add the two tablespoons coffee and beat till light and smooth.
FAIRY GINGER BREAD—FOR THE LITTLE ONES
Mrs. T. W. Brotherton
One cup butter; 2 cups sugar; 1 cup milk; 1 tablespoon ginger; ¾ teaspoon soda; 4 small cups flour, sifted.
Beat the butter and sugar together until light, dissolve the soda in the milk, mix, and add the sifted flour. Turn baking pans upside down, wipe very clean, butter well. Spread mixture upon them very thinly, bake in moderate oven until brown. While still hot cut into squares—with case knife. Slip carefully off.
MOUNTAIN DEW PUDDING
Mrs. J. S. Chapman
One pint milk; 2 eggs; 4 tablespoons cocoanut; ½ cup rolled crackers; 1 teaspoon lemon juice; 1 cup sugar.
Mix the milk, yolks of eggs, well beaten, cocoanut, cracker and lemon juice together. Bake half an hour. When done cover with frosting made of the whites of the eggs and cup of sugar.
MOCK MINCE PIE
Mrs. J. S. Van Doren. Mrs. Baldwin.
Two eggs; 2 pounded crackers; ½ cup sugar; ½ cup boiling water; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ½ cup molasses; ½ cup vinegar; ½ cup chopped and seeded raisins; ¼ teaspoon cloves; 1 teaspoon salt.
Boil all together 5 minutes. Remove from fire. Add piece of butter, half as large as an egg. Then well-beaten eggs. Makes two pies.
CHARLOTTE RUSSE
Mrs. E. R. Smith
Half pound of lady fingers; 2 boxes strawberries; 1 pint sweet cream;
½ cup sugar.
Fit the cakes neatly in the dessert bowl or platter; cover them with the berries and sprinkle over them the sugar. Pour over all the cream which has been lightly whipped, flavored and sweetened. This is a very delicate dessert. Other fruit can be used—raspberries, very ripe peaches, or pineapple.
The following recipes are from The Third Presbyterian Cook Book and Household Directory published in the interest of the Manse Fund by the Mite Society of the Third Presbyterian Church of Chester, Pa., published in 1917.
MUTTON POT PIE
Mrs. Emma Haslam
To make the dough, sift 1½ teaspoons baking powder and ½ teaspoon salt with about 1 pint of flour, then rub into it 1 teaspoon of shortening, and mix deftly with water. Roll out and cut in pieces of uniform size. Cook 1½ pounds of mutton, neck or any good stewing pieces, from which the fat should be trimmed carefully after it is cut in pieces, until it is quite tender, and then let it cool. Peel 3 or 4 potatoes and 1 or 2 onions. Make a layer of the mutton over the bottom of a pot; slice a layer of potatoes over this, then a layer of onions, and over this lay pieces of the dough, apart from each other. Repeat this until all is used, finishing with the dough. Over each layer sprinkle flour, salt and pepper, and on top of last layer lay a sprig of parsley or celery. Cover with water and cook 1½ hours. Start on slow fire.
GERMAN STEW
Have a frying pan very hot with fat enough to merely cover the bottom. Into this place chops, or any pieces of lamb or veal, which must be uncooked. Brown quickly on both sides, and remove from the fire. Put a layer of one half of the chops on the bottom of a baking dish; season with salt and pepper, and on this put a layer of green corn cut from the cob. Sprinkle with a little flour and then add a layer of uncooked lima beans. Repeat these layers from the chops up, and add enough boiling water to reach not quite to the top of the beans. If desired a few sweet potatoes can be placed on top of the stew. Cover closely, and cook slowly from 1½ to
2 hours. This makes a savory dish for lunch or supper.
ENGLISH BEEFSTEAK PUDDING
Mrs. Robert Bradley
Line a large bowl with a dumpling dough. Cut in small pieces
1½ pounds of rump steak, season to taste, add onions if desired, and place in bowl. Pour over it one cup of cold water, and cover it with dough, as for a pie. Then cover the bowl with a small plate or saucer, and tie all in a large cloth. Place in a large pot with enough water to come up three-quarters way of the bowl and boil three hours. Mushrooms may be added to this stew, if desired.
SWEET-BREAD SALAD
Mary E. Bonner, Edwardsville, Ill.
2 pairs sweet-breads 3 stalks celery
1 can mushrooms
Boil sweet-breads dry and cut in small pieces; wash and dry celery, cut in small pieces. Boil mushrooms, dry and mix together with mayonnaise dressing:
2 hard-boiled eggs ½ teacup vinegar
1 teaspoon salt 1 raw egg, well beaten
1 teaspoon pepper 3 teaspoons oil or butter
1 teaspoon French mustard 2 teaspoons white sugar
MOCK OYSTERS
Mrs. J. C. Van Pelt
Parboil a nice veal cutlet. Cut in small pieces, about the size of a large oyster. Dip each piece in egg and cracker dust and fry a nice brown.
STEWED VEAL WITH TOMATOES
Mrs. S. T. Robinson, Edwardsville, Ill.
Brown flour and lard together in a pot, put in the meat, pour over it the tomatoes, strained through a colander, add salt, a dash of red pepper, and a pint of hot water, flavor with thyme. Cook 2½ hours, having only enough liquor left for gravy when done. Serve with steamed rice.
5 lbs. veal ham 1 heaping cookspoon flour
1 large cookspoon lard ¾ can tomatoes
STUFFED EGGS
Mrs. M. Brandt, Fayetteville, N.C.
Cut 6 hard boiled eggs in two lengthwise or across; if the latter, cut a slice from each end, so they will stand up. Mash the yolks fine and add to them a little more than half their bulk in finely ground cooked meat, preferably ham; season with salt, ¼ of a saltspoon of mustard, and 1 level teaspoonful of chopped parsley; moisten to a paste of consistency with cream or raw egg, and fill into the cooked whites, rounding over the tops. Rub with melted butter, place on a baking dish, pour around either a good meat gravy or white sauce, and bake until brown.
Or mash the yolks as above, season with salt, pepper, melted butter and parsley; fill into the whites, rub over with raw white, and press two halves together, making a whole egg; cover with beaten egg, roll in crumbs, and fry in deep fat. Cover the bottom of a hot platter with half an inch of tomato sauce, squeeze the left-over eggs over it (there will only be enough to be decorative) and lay in the eggs. Garnish the edge of the platter with parsley sprigs.
SALMON CROQUETTES
Miss Lydia Eyre Baker
1 can salmon 1 tablespoon chopped parsley
1 cup sweet cream 1 teaspoon salt
3 tablespoons flour Juice half lemon
1 large tablespoon butter A little cayenne
Drain salmon—chop fine, add to it the salt, parsley, lemon juice and cayenne. Mix thoroughly. Let the cream boil. Rub butter and flour smooth; stir into boiling cream, stir and cook 2 minutes. Season to taste; stir into salmon, mix well and put to cool. When cool form into croquettes. Roll in cracker dust and egg. Fry as doughnuts.
OYSTER PIE
Mrs. S. M. Pierce
Sift 1 qt. flour, 2 teaspoons baking powder and salt (to taste) together, then work into it 1 tablespoon butter, and 1 tablespoon lard, and mix with ice-cold water. Roll out and line a deep baking dish; fill with oysters, retaining a portion of the liquor, a few slices of cold boiled potatoes, and a piece of butter the size of an egg, cut into small pieces. Cover with an upper crust and bake in oven.
TO PREPARE VEGETABLES
Mrs. John A. Hanna
Have them fresh. Wash well, cutting out all decay. When peeled, let lie in cold water. Always let water boil before putting them in.
Turnips—Boil 40 minutes to 1 hour.
Beets—Boil from 1 to 2 hours then put in cold water and slip skins off.
Spinach—Boil 20 minutes.
Parsnips—Boil 20 to 30 minutes.
Onions—Best boil in 2 or 3 waters adding milk the last time.
String beans—Boil one and one-half hours.
Shell beans—Require 1 hour.
Green Corn—Boil 20 minutes.
Green Peas—Should be boiled 20 minutes in as little water as possible.
Asparagus—Same as peas; serve on toast with cream sauce.
Cabbage—Boil from 1½ to 2 hours in plenty of water. There are two ways recommended for cooking cabbage so that it will be odorless. One is to never allow the water to heat above the temperature that will cause it to simmer gently. And the other is, to drop it leaf by leaf into boiling water and cook until tender. The theory is not to break the cells that contain the odor.
SAUCEPAN TOMATO RAREBIT
Mrs. John A. Hanna
1 onion ½ can tomatoes
½ lb. milk American cheese Butter size of a walnut
Fry onion in butter until brown. When quite brown and frizzled up, turn in the ½ can tomatoes; grate or cut cheese in small pieces and add to boiling tomatoes and stir until melted and smooth. Serve on toast or crackers.
CELERY JELLY OR SALAD
Mrs. John R. Sweeney
Put into a sauce pan two cupfuls of the white stalks of celery cut in small pieces, a half onion sliced, a few sprigs of parsley, salt and pepper to season. Add two cups boiling water and simmer until celery is tender. Strain through jelly bag. Soften two tablespoons of gelatine in a cup of cold water, allowing it to stand at least one hour. Add strained celery water while hot, stir until dissolved.
Season with paprika and juice of lemon, pour into individual moulds.
RUSSIAN SALAD
Mrs. M. Brandt, Fayettville, N.C.
Cut into small, dice-shaped bits 2 ounces of cooked cold beef, the same of cooked cold tongue, of chicken, and, if you like, about 1 ounce of cold boiled ham—Now put into the bottom of your salad-bowl a little of the beef, and place on top 2 boned sardines, a little of the tongue then the chicken, and again half a dozen sardines; sprinkle ham over the top; garnish around the dish and in the centre with crisp lettuce leaves.
GRAPE CATSUP
Mrs. A. H. P. Clyde
12 tbs. ripe grapes 6 lbs. sugar
1 tablespoon salt 1 teaspoon cinnamon
1 teacup water 1 qt. vinegar
1 teaspoon cloves
Put the grapes in a kettle with the cup of water, boil until soft, then strain. Add other ingredients and boil until thick. Bottle and seal.
Delicious for cold pork.
MINCE MEAT
Mrs. Lillian Hart Maris
2 lbs. beef and liquor in which 1½ oz. salt boiled 1–3 oz. pepper
2 lbs. rasins, seed them ¼ oz. mace, or nutmeg, ground
2 lbs. currants ½ oz. cloves
2 lbs. sugar ½ oz. ginger
4 lbs. apples—green 2 lemons—pulp and grated rind
½ lb. suet—chopped fine 2 oranges—pulp and grated rind
½ lb. citron, cut in very thin strips 1½ pints molasses
1 oz. allspice, ground 1 pt. syrup from spiced fruits or a
2 oz. cinnamon, ground glass of jelly
Enough for a dozen or fifteen large pies.
MOCK CHERRY PIE
Mrs. E. C. Killin, N. Weymouth, Mass.
1 cup cranberries 1 tablespoon flour
½ cup raisins 1 teaspoon vanilla
1 cup sugar
Chop cranberries and raisins fine, add sugar, flour and vanilla, mix well together, then add half cup of boiling water.
Cover pie plate with pastry, fill with mixture and cover with top crust. Bake.
RICE PIE
Miss Minnie E. Shaw
2 cups boiled rice 2 cups milk
2 eggs 2 tablespoons of flour
1 cup sugar
Use whatever flavoring you prefer. Line a pie plate with crust, fill and bake as other pies.
PORK CAKE
Mrs. John Hoffecker
1 lb. fat pork (chopped fine) 1 lb. raisins (chopped)
1 cup molasses 1 lb. currants
1 teaspoon soda ½ lb. citron
2 cups sugar
Pour one pint boiling water on the pork and let cool, then mix all together and add spices to suit the taste, also flour to make rather stiff.
BLACK JOE CAKE
Mrs. M. Campbell
Dissolve over fire, but do not boil, 1 cup brown sugar, 1–3 cake chocolate, ½ cup milk, and set aside until needed.
1 cup brown sugar ½ cup milk
½ cup butter 1 teaspoon soda in enough boiling
3 eggs (yolks) water to dissolve it
3 cups flour
Cream butter, eggs, and sugar, add the melted chocolate mixture. Then add flour, then the soda, beat well and bake in a moderate oven in three layers. Use the following:
Marshmallow Ising
Boil three cups granulated sugar with enough water to moisten, until it spins a thread. Beat the whites of 3 eggs, add 5 marshmallows and pour the boiling sugar over them. Beat until cool and spread between layers and over cake.
The following recipes are from the 1911 community cookbook, The Stonington Cook Book, published by the Young People’s Society of Christian Endeavor of the Second Congregational Church of Stonington, Conn.
SOUP CRELOE
The bones and left-over pieces from one fowl.
½ lb. bacon, 4 peppercorns,
½ veal knuckle, 3 onions,
3 carrots, 6 pieces parsley,
3 quarts water, 2 cloves,
2 stalks celery, ½ bay leaf,
½ tablespoon mace, 1 oz. beef extract.
Cook 1½ hours, strain and add ½ green pepper, 12 small okras, ½ can tomatoes, 4 tablespoons rice, 6 hard-shelled crabs. Cook 30 minutes longer and serve. (To prepare crabs, cut in halves, remove claws, eyes, lungs and stomach, wash in cold water, dry and add to soup.) Miss Florence Willard.
FISH CUTLETS
2 cupfuls cooked fish meat, chopped fine, 1 cup milk or cream,
2 tablespoons butter, 1 tablespoon chopped parsley,
Yolks of 2 eggs, 2 tablespoons flour.
Dash of paprika, salt and pepper to taste,
Scald milk. Rub butter and flour together until smooth, add to the scalded milk and stir until it thickens. Add yolks of eggs, beaten light. Take from fire and mix gently with the fish. Add seasoning. (Onion and celery extract may be used if liked.) When cool, form into cutlets, cover with egg and bread crumbs, and fry in smoking hot fat. Mrs. Jennings.
BEEF LOAF
2 lbs. Hamburg steak, ½ teaspoon pepper,
½ cup bread crumbs, ½ cup milk,
1 teaspoon salt, ½ teaspoon grated onion.
If liked, add ²/3spoonful poultry dressing, but in that case do not use as much pepper.
Knead into a loaf, place a slice of salt pork on top and bake 1 hour, basting often. Mrs. E. W. Doty.
VEAL, BEEF OR LAMB, EN CASSEROLE
Select a tough cut of meat that contains no bone, like the round. Season with pepper and salt, and dredge with flour. Sear on the top of the stove in the Casserole dish until perfectly brown. In the bottom of the casserole dish, put ¾ cupful carrots, 1 small onion, sliced, 1 tablespoonful of fat, and sauté until slightly brown. Then add 2 cupfuls of brown sauce or boiling water, and bake in the oven until tender, basting often. The last half hour, add 1 cupful of potato balls. Serve in the casserole dish. Miss Florence Willard.
ESCALLOPED CORN
1 can corn, 2 teaspoons sugar,
2 cups milk, 1 heaping teaspoon butter,
1 cup cracker crumbs, Salt to taste.
Stir all together and bake three-quarters of an hour. Mrs. E. W. Doty.
TOMATO JELLY SALAD
1 can tomatoes, 1 quart hot water,
½ box gelatine, 1 small onion.
Cook until soft enough to put through colander, then add sugar, salt and pepper, to taste. Put in mould and serve with mayonnaise dressing. Miss Jennie Trumbull.
BANANA SALAD
Cut a banana in halves crosswise, dip in the white of an egg and roll in chopped salted peanuts. Put mayonnaise dressing on top and serve on lettuce leaf. Mrs. James R. Carson.
SUPERIOR SALAD DRESSING
Beat the yolks of 8 eggs, and add them to a cup of sugar, a tablespoon each of salt, mustard and black pepper, and a grain of cayenne pepper. Add ½ cup of cream, and mix thoroughly.
Boil a cup of butter in 1½ pints of vinegar. Pour this upon the mixture and stir well. When cold, put into bottles.
This dressing will keep for weeks in the hottest weather. Mrs. Theodore W. Hyde.
WELSH RAREBIT
½ lb. grated cheese, 1 egg,
½ cup milk or cream, 2 teaspoons dry mustard,
⅛teaspoon salt, A little black and red pepper.
A little soda,
Place cheese over the fire, and when it begins to melt, stir in the egg. Then add mustard which has been mixed with the milk; also the soda dissolved in a little milk. Add seasoning and stir constantly until mixture is smooth. Serve on crackers. H. H. Doty.
RINKTUM DIDDY
1 tablespoon butter, 1 small onion, cut fine,
1 pint tomato, 1¼ lb. mild cheese, cut up,
½ teaspoon mustard, Salt and cayenne pepper to taste,
1 egg, beaten lightly, Serve on hot crackers.
The tomato must be prepared the day before using. Boil down 1 can tomato; season with butter, salt and pepper; cook uncovered until it is rather thick, and strain. Put butter and onion in chafing dish and cook until brown over the flame, then put in hot water pan. Add mustard to tomato, and add tomato to onion. When hot, put in cheese, stir until melted, and add salt, pepper and egg. Mrs. A. C. Slade.
PARKER HOUSE ROLLS
1 pint milk, 2 cups sugar,
1 yeast cake, 2 tablespoons butter,
1 tablespoon salt, 2 quarts flour.
Scald milk, and when lukewarm, add butter, sugar, salt and yeast cake. When dissolved, add enough flour to make batter and let rise. When well risen, add rest of flour, knead and let rise again. Then cut in rounds, butter tops and lap over. Let rise for ten or fifteen minutes and bake. Mrs. E. W. Doty.
TEA ROLLS
1 yeast cake, 1 tablespoon butter,
1 cup milk, 1 tablespoon sugar,
2½ cups flour, ½ teaspoon salt.
1 egg,
Scald milk, and when lukewarm, add butter, sugar, egg, yeast and salt. When thoroughly dissolved, add flour and knead lightly. Let rise until double in quantity. Roll out, cut into rounds, butter tops and lap half over. When light, bake about twenty minutes in hot oven. Mrs. Jennie Weems Brown.
JOHNNY CAKES
1 cup white corn meal, 1 teaspoon salt,
3 teaspoons sugar, ¼ teaspoon soda.
Stir well together, then scald with enough boiling water to make quite soft. Then take up by the tablespoonful, roll in some dry corn meal on a plate, flatten into a cake, and fry brown in enough lard to cover the bottom of a hot frying pan. This makes six or seven cakes. Mrs. John C. Moore.
ORANGE PIE
Juice and ½ grated rind of 1 orange, 3 eggs,
1 cup white sugar, Juice of 1 lemon,
Nutmeg, if desired, 2 tablespoons butter.
Cream butter and sugar, then beat in orange and lemon until very light; add the beaten yolks of eggs and bake with bottom crust. When done, cover with the whites of eggs beaten to a stiff froth and sweetened with two tablespoons sugar. Brown in oven. Mrs. Theodore W. Hyde.
BREAD PUDDING
Soak 1 cup bread crumbs or broken bread in two cups milk until softened and beat until smooth. Then add:
1 tablespoon sugar, Yolks of 2 eggs,
½ teaspoon vanilla, A little salt.
Bake fifteen or twenty minutes in slow oven, placing pudding dish in pan of hot water. When done, cover top with jam or jelly, and then with a meringue made of the white of one egg. If desired, omit jelly or meringue, and serve with following sauce:
Put in saucepan 2 cups water and 1 cup sugar. When sugar is dissolved add slowly 1 heaping tablespoon cornstarch mixed in a little cold water. When cooked clear, remove from fire and add 2 teaspoons vanilla. Serve hot. Mrs. Olga Gilbert Imperatori
SUET PUDDING
1 cup suet, chopped very fine, 1 teaspoon soda,
1 cup molasses, 1 cup chopped raisins,
1 cup milk, 3 cups of flour.
Steam three hours, and serve with a liquid sauce. Mrs. Abby Chesebrough Matthews.
CARROT PUDDING
1 cup currants, 1 cup grated potato,
1 cup raisins, 1½ cups flour,
1 cup suet, chopped fine, 1 teaspoon cinnamon,
1 cup sugar, ½ teaspoon cloves,
1 cup grated carrots, 1 teaspoon soda.
Steam three hours, and serve with hard sauce. Mrs. George Gould.
COFFEE CREAM WITH MERINGUES
1 pint cream, ½ box gelatine,
1 pint milk, 4 eggs,
½ pint ground coffee, ½ pint granulated sugar.
Put coffee and milk together on stove and let simmer, not boil. Then take off and strain through a fine sieve or a napkin. Put back on stove and add the yolks of the eggs and the sugar. Let mixtures get thick as custard, then take off the fire and add the gelatine, which should be soaked two hours before you start the cream. Let the whole mixture cool. Then add beaten cream and whites of eggs. Pour into molds and put on ice.
Meringues
Beat whites of 4 eggs as stiff as possible, add a cup of granulated sugar, and flavor with vanilla. Drop on buttered pan. Bake in moderate oven. When ready to serve, lay the meringues around the cream on platter. Mrs. E. Williams.
MAPLE MOUSSE
Whip 1 pint of cream, and beat the yolks of 4 eggs light. Put in a saucepan a generous cup of maple syrup, stir in the beaten yolks, place over the fire, and stir until the mixture becomes hot and thickens. Take from fire at once and stand pan in dish of ice water and beat with egg-beater until mixture is light and cold, then gently mix with the whipped cream. Pack freezer with ice and salt, using more salt than for ice cream, put in the mixture and let stand for three or four hours. Mrs. Charles Audette.
MARSHMALLOW TORTONI
1 pint whipped cream, ¼ lb. marshmallows cut in quarters,
¼ lb. maraschino cherries, 1 cup sugar,
A few English walnuts, Flavor with wine and vanilla.
Pack and freeze about four hours. Mrs. Jennie Weems Brown.
DELICATE CAKE
1 cup cornstarch, 1 cup milk,
1 cup butter, 2 cups flour,
2 cups sugar, Whites of 7 eggs.
Rub butter and sugar to a cream; mix one teaspoonful cream of tartar with the flour and cornstarch, and one-half teaspoon soda with the milk. Add milk and soda to the sugar and butter, then the flour, then the whites of the eggs. Flavor to taste. Never fails to be good. Mrs. Williams Morrison.
SCRIPTURE CAKE
1 cup butter, Judges 2, 25,
3½ cups flour, I Kings 4, 22,
3 cups sugar, Jeremiah 6, 20,
2 cups raisins, I Samuel 30, 12,
2 cups figs, I Samuel 30, 12,
1 cup blanched almonds, Genesis 43, 11,
1 cup water, Genesis 24, 17,
6 eggs, Isaiah 10, 14,
1 tablespoon honey, Exodus 16, 21,
A pinch of salt, Leviticus 2, 13,
Spices to taste, I Kings 10, 10.
Follow Solomon’s advice for making good boys, and you will have a good cake. Proverbs 13, 24. Mrs. A. A. Anderson.
WASHINGTON CAKE
¾ lb. butter and same of sugar, creamed together,
5 eggs, well beaten, 1 lb. sifted flour,
½ grated nutmeg, 1 lb. currants or raisins,
1 teaspoon cinnamon, ½ teaspoon soda, dissolved in 1 gill cream.
1 gill wine,
Bake in moderate oven. Mrs. Atwood R. Brayton.
AUNT PEGGY’S HICKORY-NUT CAKE
1 lb. flour, 2 teaspoons cream of tartar,
1 lb. sugar, 1 teaspoon soda,
½ lb. butter, ½ cup milk.
6 eggs,
Beat the cake thoroughly and then stir in a small bowl of chopped hickory-
nut meats. Bake in a moderate oven. Miss H. Adelaide Brayton.
LADY FINGERS
1 cup sugar and ½ cup butter, beaten together,
1 egg, ¼ cup milk,
1 pint flour, 1 teaspoon soda (level),
1 rounded teaspoon cream of tartar, 1 teaspoon vanilla.
Roll out, cut in strips, roll in sugar and bake in quick oven. Mrs. E. W. Doty.
DOUGHNUTS
3 cups of milk, 2 eggs,
2 cups of sugar, 1 cup butter,
1 cup yeast, or 1 yeast cake, 1 grated nutmeg.
Sponge the milk, 1 cup of sugar, and yeast over night—about as stiff as for bread. Next morning add the butter, the other cup of sugar, the 2 eggs and nutmeg, and let it rise again, keeping it as stiff as for bread. When light again, add flour until you can put them on the table to mould. Mould about twenty minutes, cut out and let stand where it is warm until as light as raised biscuit. Then boil in hot lard from five to seven minutes. When almost cold, roll them in confectioners’ sugar and let them stand half an hour; then roll in fresh sugar. This will make six dozen, and they are very fine. Miss Lucy Woodbridge.
BREAKFAST COOKIES
1 cup sugar, 1 egg,
Butter size of an egg, 2 tablespoons milk,
½ teaspoon soda, ½ teaspoon cream tartar.
Flour to roll,
Turn cookies in sugar before baking. Mrs. Charles H. Crandall.
PEPPER HASH
1 large peck green tomatoes, 4 quarts green peppers,
1 large cabbage, 1 quart onions.
Chop each separately, salt well and let stand until the next day. Drain thoroughly, and put into it 2 quarts vinegar, 2 lbs. brown sugar, mustard seed, and cook half an hour. Mrs. N. P. Trumbull.
MUSTARD PICKLE
½ peck green tomatoes, 1 head cabbage,
1 head cauliflower, 5 green peppers,
1 bunch celery, 1 quart small onions.
Chop all ingredients except the onions, add 1 cup salt and let stand over night. In the morning, drain and add:
½ lb. mustard, ½ oz. tumeric,
1 cup flour, 1 cup sugar.
3 quarts vinegar,
Put over fire and boil. Mrs. John Denison.
SEA FOAM CANDY
Two cups dark brown sugar. Put in pan and cover with boiling water. Let it boil until it threads; then pour very slowly into the beaten white of 1 egg, stirring constantly. Then add ½ to ¾ of a cup of nuts, and beat until thick enough to shake from a spoon to board. Mrs. C. P. Trumbull.
BUTTER SCOTCH
1 cup molasses, 1 cup butter,
2 cups powdered sugar, Pinch of soda.
Boil until it hardens in water, pour in thin sheets and cool. Miss Helen Cleveland.
BOILED HAM
One-half ham or shoulder, ½ cup vinegar, 1 tablespoon dark brown sugar, cold water to cover.
Soak ham in cold water if very salt. Place it, skin side up in the cooker kettle. Cover with water, add sugar and vinegar, and cook slowly one hour over the fire. Quickly place the kettle, covered, in the fireless cooker, and do not open for twelve hours. If the ham is tender, let it stand until perfectly cold, then remove from water, and skin. If not tender, reheat on the stove, and repack in cooker three hours longer.