Frogs Legs

From a

1897

cook book

"""""""""""""

.

3 Tbsp. Butter, -{melted

1 Tbsp. Flour

1/2 c. Cream

some Salt

some Pepper

some Nutmeg

.

Take melted Butter and stir in

the Flour until smooth,

then add the Cream.

.

Season the Frogs Legs with

Salt, Pepper, & Nutmeg.

Cook Frogs Legs in the sauce for 20 minutes.

.

.

In the country the boys can capture and

skin the Frogs Legs.

In the large cities,

they can be bought at the market.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Coffee Jelly (Jello)

From a

1909

cook book

""""""""""""""

.

2 Tbsp. Gelatin, ~ (unflavored)

1/2 c Cold Water

3 c. Coffee

3/4 c. Sugar

.

Soak the Gelatin in Cold Water for 5 minutes,

then dissolve in the Hot Coffee;

add the Sugar,

stir until dissolved.

Turn into a mold, and let set.

.

Serve with Whipped Cream.

(*)

~~~

Creamed Frankforts

(German recipe)

From a

1909 cook book

"""""""""""""""""""""

.

1 1/2 Tbsp. Butter

1 1/2 Tbsp. Flour

1 c. Milk

some Salt

some pepper

4 Frankfort Sausages

.

Make a Cream Sauce of

Butter, Flour, and Milk.

Season with Salt & Pepper.

.

Skin the Frankfort Sausages,

cut into pieces an inch long,

and bring to a boil in the sauce.

"""

(==)

Buckwheat Cakes

From a

1909

cookbook

"""""""""""""""

.

1 cake Yeast, -{dissolved in Milk

2 c. Lukewarm Milk

1 Tbsp. Wheat Flour

1 Tbsp. Molasses

1/2tsp. Salt

1 Qt.=(4 c.) Buckwheat Flour

.

Dissolve the yeast in the Milk.

Rub together the Flour,

Molasses, and Salt;

add to this the Milk containing the Yeast,

and rub until perfectly smooth,

then stir in 2 c. Lukewarm Milk.

.

To this add sufficient Buckwheat Flour to

make a thin Batter, which should be

rubbed perfectly smooth.

.

Set the Batter in a moderately warm place to

rise over night.

.

In the morning thin, if necessary;

and

Fry on a well-greased griddle.

========================

Coffee Frosting (for Cake)

From a

1909

cook book

"""""""""""""

1 c. Sugar

1/3 c. Strong Coffee

1 Egg White

.

Bring the Strong Coffee to a boil,

add the Sugar, and let the syrup

cook without stirring until it will thread

when lifted on the tip of a spoon.

Pour it boiling hot over Egg White

which has been beaten to a stiff froth.

Whip the mixture until it is soft and creamy.

.

Pour over the Cake,

spreading it smooth with a palette knife

dipped in cold Water.

~~~~~~~~~~~~~~~

==============

Raspberry Shrub

From a

1909 cook book

"""""""""""""""""""""

.

For every cup of Raspberry Juice,

take 1/2 cup white-wine Vinegar,

and 2 cups of Sugar.

.

Put the Fruit Juice, Sugar, & Vinegar

over the fire,

stir until all Sugar is dissolved,

boil to a thick syrup;

strain and bottle.

.

Note:
~~~~

....... All Fruit Juices are

...... used in the same manner.

When served,

allow 1/4 c. Syrup to 3/4 c. Ice Water.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Iced Coffee with Orange Flavor

From a

1909

Cook book

""""""""""""""

.

1 Qt. Strong Coffee

2 c. Sugar

1 Tbsp. Orange sirup, ~ > per cup

1 Tbsp. Cream, -{partially whipped, ~ > per cup

NOTE:

~~~~~

Orange syrup may be obtained at a drug store,

or made by allowing cut Oranges to stand in Sugar,

and straining off the juice.

.

Boil the Coffee, & Sugar for 10 minutes.

Allow this to cool;

add the Orange Syrup, and

the partially whipped Cream.

.

Serve Ice Cold.

=============

Coffee Ice Cream #2

From a

1909

cook book

"""""""""""""""

.

1/2 c. very strong Coffee

1 pt. Milk

3 pts. Cream

2 c. Sugar

.

Heat the Milk, and 1/2 of the Cream in

a double boiler.

Put in the Coffee, & Sugar...

stir until the Sugar is dissolved.

Take from the fire,

when cool, put into the freezer with

the uncooked Cream.

.

If you wish to have a light, and

more spongy Cream,

you may whip the uncooked Cream,

and stir this into the contents of the

freezer when these have begun to congeal.

Freeze, and when solid,

pack for at least an hour before serving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Sour-Cream Cake

From a

1908 Cook book

~~~~~~~~~~~~~

.

1 c. Sugar

2 Eggs

1 c. Sour Cream

1/2 tsp. Baking Soda

2 c. Flour

1 1/2 tsp. Baking Powder

1 tsp. Lemon Extract

.

Beat the Sugar, Egg Yolk, &

Cream very light;

sift in the Flour, Baking Soda,

and Baking Powder.

Flavor to taste,

add the Whites of Eggs that were

beaten to a stiff froth in a loaf Cake

.

Bake until done.

===============

Toad in the Hole

An old

English Recipe

````````````````

From a 1908

Cook Book

===========

.

1 c. Flour

1 Egg

1 c. Milk

some Salt

some Pepper

1 tsp. Baking Powder

2 Tbsp. Butter

little Sausages

.

Put the Flour in a basin with the Salt,

and make a well in the center.

Break the Egg and put it in with 1/4 c. Milk.

Beat well, then add the remainder of the Milk by

degrees, beating all the time.

Melt the Butter in a pudding tin.

Parboil the Sausages, cut them in halves,

put them in the tin.

Add the Baking Powder to the Batter,

then pour it over the Sausages.

.

Bake in a hot oven

for 1/2 hour.

Spice Cake

An old

Radio Recipe

(written down)

~~~~~~~~~~~~~~~

.

2 1/4 c. sifted Flour

3 tsp. Baking Powder

1/2 c. Shortening

1 1/2 c. Sugar

1/2 tsp. Salt

1 c. Milk

3 Eggs

1/2 tsp. Nutmeg

1 tsp. Cinnamon

1/4 tsp. Allspice

1/4 tsp ground Cloves

.

Mix Flour, Baking Powder, Salt, & the Spices

together 3 times.

Cream Shortening, & Sugar well.

Add beaten Egg Yolks, and beat well.

Then fold in the Flour mixture alternately

with Milk.

Fold in Egg Whites, -{stiffly beaten.

(Nuts & Raisins may also be added)

.

Pour into large pan and

Bake in moderate oven, 350

^

Brownies

An old Recipe;

Unknown source

~~~~~~~~~~~~~~~

.

1/2 c. Shortening

1 c. Sugar

2 squares unsweetened Chocolate

Some Hot Water

2 Eggs, -{separated

1 c. Flour

2 tsp. Baking Powder

1/2 c. Milk

.

Cream the Sugar, & Shortening.

Melt Chocolate and add.

Then add enough Hot Water to make a paste.

Sift together the Flour, & Baking Powder,

and add alternately the Milk.

Fold in stiffly beaten Egg Whites.

.

Bake for 25 minutes at 350

.

Frost with Chocolate Frosting,

and cut into squares.

================

Orange Cake

.

Old Recipe;

unknown source

~~~~~~~~~~~~~~~

.

2 c. Sugar

1/2 c. Butter

4 Egg Yolks

2 Egg Whites

1 Orange, -{grated rind, & juice

some cold Water

3 c. Flour

1 pinch Salt

2 tsp. Baking Powder

.

CCream Sugar, & Butter.

Add Egg Yolks.

Put Juice of Orange in cup,

add just enough Water to make a full cup,

then add to mixture.

Sift in Flour, Baking Powder, & Salt.

Add Whites of Egg last.

.

Mix together well.

.

Bake at 350 until done.

====================

Coffee Ice Cream

From a

1902

cook book

""""""""""""""

.

4 oz. Coffee, -{freshly roasted

1 Qt. Milk, -{boiling

1/2 pt. Whipped Cream

3/4 lb. Sugar

.

Take Freshly Roasted Coffee,

pour boiling Milk over it.

Allow to stand until cold,

then strain through a napkin.

Add Whipped Cream & Sugar.

.

Freeze as usual.

(in ice cream freezer)

~~~~~~~~~~~~~~~~~~~~

:

Straw Potatoes

From a

1902

cook book

"""""""""""""""""

"""""""

.

3 Potatoes, ~ (long and thick)

2 Qts. Fat, ~ (maybe more)

.

Wash & dry Potatoes;

divide them lengthwise.

Scoop out the inside in one piece,

being very careful not to break the skin.

Cut the scooped part in thin straws, lengthwise.

Dry both thoroughly.

.

When Fat is very hot, but not boiling,

first put in the cradles;

Fry them for 8 minutes,

and then drain.

.

Wait until the Fat is very hot,

then

Fry the straw Potatoes for 4 minutes.

While frying, toss them around with the skimmer.

Serve them in the cradles on a napkin.

Rhubarb Tapioca

From a

1902

cook book

"""""""""""""

"""""""

.

1 c. Pearl Tapioca

Some Rhubarb, -{cut up

a little Orange peel, -{grated

some Sugar

some Butter

more Rhubarb

.

Wash Tapioca and soak it in

a Quart of Water for four hours.

.

Butter a Pudding dish and cover the bottom

with a thick layer of cut up Rhubarb.

Grate a little Orange peel over it and

sprinkle it with Sugar.

.

Turn over this;

1/2 of the Tapioca,

then sprinkle with tiny bits of Butter.

.

Put on another layer of Rhubarb,

and finish with the Tapioca.

.

Bake 1 hour in a moderate oven.

.

Serve warm with Sweetened Cream.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Roman Punch

From a

1903

cook book

""""""""""""""

.

5 Oranges, -{juice only

5 Lemons, -{juice only

1 1/2 Qts.=(6 c.) Sugar

1 1/2 Qts. Water

1 wine glass =(1/4 c.) Rum

2 wine glasses =(1/2 c.) Champagne

3 Egg Whites, -{beaten very stiff

.

Mix Orange Juice, Lemon Juice,

Sugar, & Water together;

Boil together and strain.

Add the Rum & Champagne,

and very stiff beaten Egg Whites.

Then Freeze.

````````````

Pink Pickled Eggs

From a

1903

cookbook

""""""""""""

.

Shell hard boiled eggs and drop them into the Vinegar in which

Beets have been pickled.

Remove when colored a delicate pink.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

These are a pretty change for a picnic lunch.

*

Chopped Pickle

From a

1903

cook book

"""""""""""""""

.

2 gal. Cabbage, ~ (measure after chopping)...\_"Do Not chop

1 gal. Tomatoes, ~ (measure after chopping) / ... very fine."

12 Onions

1/4 lb. Mustard Seed

1 1/2 lbs. Brown Sugar

1 ounce Cloves

1 ounce Pepper

1 ounce Turmeric

1 ounce Celery Seed

1 gal. Vinegar

.

Boil all ingredients together

for 30 minutes.

~~~~~~~~~~~~

French Pickle

From a

1903 cookbook

""""""""""""""""""

.

1 peck Green Tomatoes

6 large Onions

1 teacup,=(1/2 c.) Salt

.

2 Qts. Water

1 Qt. Vinegar

.

2 Qts. Water

2 lbs. Sugar

1/2 lb. White Mustard Seed

1 Tbsp. Ground Mustard

3 Tbsp. Cinnamon

2 Tbsp. Ginger

1/2 tsp. Cayenne

.

2 Qts. Water

2 lbs. Sugar

1/2 pt. White Mustard Seed

1 Tbsp. Ground Mustard

3 Tbsp. Cinnamon

2 Tbsp. Ginger

1/2 tsp. Cayenne

.

Slice the Green Tomatoes and Onions together,

and let stand over night;

after having sprinkled over them the Salt;

then drain them and boil in Watter, & Vinegar

for 20 minutes.

.

Drain and boil again in Water, with

all mentioned Spices for 20 minutes.

.

Drain and boil again in Water, with

all mentioned Spices for

another 20 minutes.

~~~~~~~~~~~~~~

Sweet Cucumber Pickles

From a

1903

cook book

""""""'"""""""

.

Let Cucumbers stand in brine for 24 hours,

1 c. Salt to 1 Qt. Water.

.

In the morning...

take out and wipe off thoroughly;

.

Put in cans in layers,

a layer of Pickles and a layer of mixed Spices.

.

Boil 1 c. Vinegar to 1 c. Sugar,

& small pieces of Alum.

Let cool, pour over Pickles;

fasten cans.

~~~~~~~~~

Water Melon Pickles

From a

1903

cook book

"""""""""""""

.

Peel off the green rind,

cut into pieces and let lie all night in Salt Water.

Next morning;

Drain, and boil in a Clear Water until tender.

Drain well.

.

Make a Syrup of...

3 lbs. Sugar to 1 Qt. Vinegar;

boil and skim,

spice to taste;

add the Fruit and boil until it is transparent.

\\/\/

Sliced Pickles

From a

1903

cook book

"""""""""""""""

.

13 large Onions

1 peck Green Onions

1/2 c. Mustard

1 Qt. good Vinegar

1 Tbsp. Turmeric

1/2 tsp. Cayenne

a little cold Vinegar

.

Mix Onions together.

Put in Vinegar,

let it come to a boil.

Mix the Turmeric, & Mustard with

a little cold Vinegar; add to the hot Vinegar.

.

Cook until thick as Cream;

turn over the Pickles.

~~~~~~~~~~~~~

Cold Cucumber Catsup

From a

1903

cook book

"""""""""""""

.

1 peck Cucumbers

6 Onions

some grated Horseradish

some Salt

12 large Peppers

covered with Vinegar

.

Peel and remove seeds from Cucumbers,

chop up fine.

Add finely chopped Onions;

squeeze and dry the Pulp.

Then add grated Horseradish,

and Salt to taste.

Add finely chopped Peppers.

Cover with Vinegar and bottle

without cooking.

~~~~~~~~~~~~~~~

Onion Juice, how to get

From a

1903

cook book

""""""""""""""""""

.

To get Onion Juice;

.

Peel the Onion and

grate on coarse grater,

using a good deal of pressure.

\\\\\\\\\\\\\\\

::::::::::::::::

``````````

~~~~~~~

Tomatoe, Onion Pickle Relish

From a

1903

cook book

""""""""""""""""

.

1 peck Green Tomatoes

12 Onions, -{slice thin

1 c. Vinegar

1 c. Sugar

some Salt

some Pepper

some Cinnamon

very little Cloves

1 Green Pepper, -{chopped fine

.

(if a hot Pickle is desired)

some Cayenne

some Mustard

may be added.

~~~~~~~~~~~~~

.

Cook Tomatoes and Onions together

until tender;

let drain in colander.

Then return to kettle;

add all other ingredients.

Mix thoroughly,

then can.

*

Chow Chow

From a

1903

cook book

"""""""""""""

.

1 peck Green Tomatoes, -{chopped and drained

6 Green Peppers, ~ (or less, if you don't want it too hot)

2 c. Sugar

1 c. Mustard

1 Tbsp. Ground Cloves

1 Tbsp. Ground Cinnamon

1 Qt. Vinegar, ~ (or more, if needed)

.

Mix thoroughly,

and can.

*

Chili Sauce

From a

1903

cook book

"""""""""""""

.

1 peck Tomatoes

8 large Onions, -{chopped

3 small Green Peppers, -{chopped very fine

2 Tbsp. allspice

2 Tbsp. Cloves

6 Tbsp. Salt

2 c. Sugar

2 c. Vinegar

.

Cook Tomatoes, & Onions together

until thoroughly done;

add Peppers...

then add all other ingredients.

.

Slowly cook all together until quite thick,

and then can.

*

Mock Turtle Soup

From a

1903

Cook Book

""""""""""""

.

1 pt. Purple Beans

1 Qt. Water

1 Qt. Beef Stock

1 small Onion, -{sliced

2 stalks Celery

1 Tbsp. Butter

1 Tbsp. Flour

some Salt

some Pepper

4 Meat Balls

.

Soak Beans over night in

enough Water to cover them.

.

In the morning, put over the fire in a Qt. of Water.

When they have been heating for an hour,

add Beef Stock, Onion, & Celery;

cook slowly for three hours.

.

Rub through a colander and

return to fire.

When the Soup boils,

stir in the Butter well mixed with the Flour.

Season with Salt, & Pepper.

When thick, put in the Meat Balls.

Tomato Catsup # 2

An old

Recipe

""""""""""

.

12 Red Tomatoes

8 Onions

1 c. Vinegar

1 1/2 c. Sugar

1 tsp. hole Cloves

1 tsp. ground Pepper

.

Cook The Tomatoes until done.

Carefully drain off all liquid.

Force pulp through a sieve.

Add other ingredients and

slowly cook until thick,

stirring constantly.

.

Note:

Be sure to remove all the Cloves.

*******

Okra Gumbo

From a

1903

cook book

""""""""""""

.

1 Chicken

3 Qts.=(12 c.) Okra

a little Green Pepper, ~ or Red Pepper

1 large Onion

1 can Tomatoes

1/2 gal. boiling Water

.

Fry 1 nice Chicken;

while this is frying,

slice up the Okra, Pepper, & Onion.

.

When Chicken is brown,

put it all together into the same Lard,

and brown;

then add the Tomatoes and let simmer

until thick;

add the boiling Water, and let boil gently,

until the Okra is thoroughly soft...

(about two hours).

.

Serve with boiled Rice.

::::::::::::::::::::::::::::::::::::

Bean Soup

From a

1946

Cook Book

```````````

.

3 slices Bacon

2 c. Beans, -{baked or boiled

4 c. cold Water

1 Tbsp. Flour

1 Tbsp. Butter

some Salt

1 dash Pepper

some Paprika

.

Cook Bacon.

Add to Beans.

Add cold Water and cook until

Beans are soft...

then rub through a strainer.

.

Place on the fire and add a little

more Water, if needed...

as the Soup must not be too thick.

.

Bind with Flour & Butter.

.

Cook for 2 or 3 minutes...

season with Salt, Pepper, & Paprika.

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Lemon Butter

From a

very, very old

News Paper

"""""""""""""""""

.

6 Eggs

1/4 lb. Butter

2 pts.=(4 c.) Sugar

3 Lemons, -{rind, & juice

.

Beat Eggs very light,

add the Butter, Sugar,

and the Rind,& Juice of Lemons.

Mix well.

.

Set in pan of boiling water,

and cook until thick.

~~~~~~~~~~~~~~~

Buns

From a

very, very old

News Paper

''''''''''''''''''''''''''''''''''''

.

1 Yeast Cake

1/2 c. Lukewarm Water

3 c. Sweet Milk

Some Flour

1/2 c. Butter

1 c. Sugar

1 small spoon=(1/2 tsp.) Salt

1/2 tsp. Baking Soda

more Flour

.

Dissolve Yeast in Lukewarm Water.

Scald Milk and let cool, then add Yeast.

.

Mix in enough Flour to make a stiff dough...

let set over night.

.

In the morning, add the

Butter, Sugar, Salt, &

Baking Soda.

.

Add Flour for a stiff Dough,

and set to rise for 5 hours.

.

Doughnuts

from a

very, very old Magazine

""""""""""""""""""""""""""

"""""""""""""

.

1 Egg

1 c. Sugar

1 c. Sour Milk

1/2 tsp. Salt

1 Tbsp. Lard, -{melted

1 tsp. Ginger

1 tsp. Baking Soda

and Flour

.

Beat Egg well,

add Sugar, Sour Milk, Salt,

Lard, & Ginger.

.

(Which keeps them from soaking up Fat).

.

Then mix the Baking Soda with enough

Flour to make them roll easy.

_____________________________________________

.

Roll out, cut, & deep fry.

~~~~~~~~~~~~~~~~~~~~~

Home Cheese Making

From a

very, very old

News Paper

""""""""""""""

""""""""""

"""""

``

.

1. Take six gallons of milk, heat to eighty-five degrees in a clean wash boiler; remove from the stove and add one half of a rennet tablet previously dissolved in half cup of warm water; also add a very little cheese coloring as one does not want cheese to highly colored.
2. Stir well and cover first with an old tablecloth and over that put several thicknesses of comfort or carpet. Let stand forty to fifty minutes, or until it becomes like thick clabbered milk, then cut clear to bottom into small squares. Cover and let stand a while longer, then dip off what whey you can.
3. With a skimmer chop and stir the curd from the bottom until it is all fine. Place a clean half bushel basket over a tub, spread a cheese-cloth on it, dip in the curd and let whey drain off. Salt to taste and work gently with the hands until well mixed.
4. It is now ready to put into the press. Use a small wooden bucket with the bottom out for a hoop. Set this on a clean board. Place a clean cheese-cloth in the hoop and put in your mixed curd and fold cloth over as smooth as possible. Cut on a round tin lid that will fit in the hoop and place your weights on, not too heavy at first, and more after a time.
5. Press as dry as possible and leave in press until evening then take out and trim off all uneven edges and put back into the press on a clean wet cheese-cloth, other side up and leave until next morning.
6. Take out and bandage or not as preferred. Place in a warm room to ripen. Turn it and rub a little fresh butter on it every day and it will be ready for use in four weeks, but will be better to leave it six weeks.
7. The rennet tablets can be bought in any drug-store.

White Sauce

From a

1903

cook book

""""""""""""""""""

.

1 Tbsp. Butter

2 Tbsp. Flour

1 pt. Boiling Milk

some Salt

a little White Pepper

.

Cream the Butter, & Flour together,

and stir slowly into boiling Milk until it is

the consistency of cream;

season with Salt, & White Pepper.

___________________________________

.

My own

......... Note:

.................. A small amount of

melted Cheese may also be added.

.

Easy Creamed Cabbage

From a

1903

cookbook

""""""""""""""""

.

Cabbage

Water

Milk

Salt

Pepper

Butter

.

Chop up the Cabbage and boil until tender,

and the Water is nearly boiled away.

.

Cover with Milk,

season with Salt, Pepper, & Butter.

.

Serve hot.

""""""""""""

Creamed Onions

From a

1903

cook book

"""""""""""""

1 Qt.=(4 c.) medium sized Onions

some boiling Water

1/2 tsp. Sugar

1 tsp. Salt

1/2 Tbsp. Flour

1 gill,=(1/2 c.) cold Milk

1 Egg Yolk

1 gill,=(1/2 c.) hot Milk

1/2 Tbsp. Butter

1/4 tsp. Salt

1 pinch Cayenne

1/2 gill,=(1/4 c.) Cream

.

Peel medium sized Onions,

and put in small kettle.

Cover with already boiling Water,

add the Sugar and boil until nearly done,

then add 1 tsp. Salt.

.

While they are cooking;

mix Flour with cold Milk, Egg Yolk,

and hot Milk.

.

Stir over the fire until nearly to the boiling point,

then remove to the back of the range;

add the Butter, 1/4 tsp. Salt, & Cayenne.

Lastly add the Cream;

Drain Onions and turn into a hot dish,

pour Sauce over them and serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

South Carolina Beets

From a

1903

Cook book

"""""""""""""

.

1 pt.=(2 c.) boiled Beets, -{chopped

2 Eggs, -{well beaten

1/2 pt. Milk

some Seasoning, -{to fit your taste

some Bread Crumbs

.

To the Beets, add well beaten Eggs, & Milk;

season to taste and put into a well buttered dish;

strew Bread Crumbs over the top.

.

Bake for about 20 minutes.

Whole Grain Molasses Bread

.From a

1978

Magazine

````````````

.

4 3/4 c. to 5 c. all-purpose Flour

2 pkg. active Dry Yeast

3 c. Warm Water

1/2 c. Light Molasses

1/3 c. Cooking Oil

5 tsp. Salt

5 c. Whole Wheat,~ or Rye Flour

1 Egg White, -{beaten

Poppy Seed or Sesame seed

.

In a large mixer bowl combine

4 c. of the Flour and the Yeast.

.

Stir together Water, Molasses, Oil, & Salt;

add to dry mixture in bowl.

.

Beat at low speed of electric mixer for 1/2 minute,

scraping sides of bowl constantly.

Then beat 3 minutes at high speed.

.

By hand, stir in the Whole Wheat, or Rye Flour,

and enough of the remaining all-purpose Flour

to make a moderately stiff Dough.

.

Turn out onto a lightly Floured Surface;

knead 8 to 10 minutes,

or until smooth and elastic.

.

Place in Greased bowl,

turning once to grease surface.

Cover and let rise in a warm place for

about 50 to 60 minutes...

or until double.

.

Punch Dough down.

Divide into 3 equal portions.

Shape into loaves;

place in 3 greased 8X4X3-inch loaf dishes,

or 3 greased 1 1/2-quart casserole,

or souffl'e dishes.

.

Cover and let rise for about 40 to 50 minutes'

or until nearly double.

.

Brush tops of loaves with Egg White;

sprinkle with Poppy Seed,or Sesame Seed.

.

Bake in 375 oven for 40 to 45 minutes.

(or until done).

.

Makes 3 loaves.

\___/ \___/ \___/

~~~~~~~~~~~~~~~

Whole Wheat Bread

From a

1903

Cook Book

"""""""""""""

.

1/2 cake Compressed Yeast

1 gill=(1/2 c.) Water

1 pt. Scalding Milk

1 pt. Water

1 Tbsp. Sugar

1/2 Tbsp. Salt

1 Qt.=(4 c.) Whole Wheat Flour

.

Dissolve Yeast in Water.

Mix Scalding Milk with 1 pt. Water.

When lukewarm, add the dissolved Yeast,

Sugar, and Salt.

.

Stir into Whole Wheat Flour and beat hard,

adding Flour enough to make a dough

that can be handled.

.

Take out on the board,

knead for 20 minutes,

return to the pan and let it rise 3 or 4 hours.

.

Then knead 5 minutes,

make into loaves,

let rise 1 hour.

.

Bake 40 to 60 minutes.

*

Rusk

From a

1902

Cook Book

""""""""""""

.

1 teacup=(1/2 c.) Sugar

2 Eggs, -{beaten together

1 c. Warm Milk

1 Tbsp. Butter

1 c. lively Yeast

some Flour

.

Beat the Eggs together;

add Sugar, Warm Milk, Butter,

and lively Yeast.

Stir in some Flour until nearly as

stiff as Pound Cake Batter.

.

Set the Dough to rise in the evening,

and in the morning,

mould out into Rolls with as little

Flour as possible.

.

When well risen,

Bake.

~~~~~~

~~~~~~~~~~

***

Germantown Puffs

From a

1902

Cook Book

"""""""""""""""

""""""""

.

6 Egg Whites

6 Egg Yolks

9 Tbsp. Flour

1 Tbsp. Melted Butter

1 tsp. Salt

1 pt. Sweet Milk

.

Beat Egg Whites until they stand alone;

also beat the Yolks thoroughly.

.

Cream in by degrees, 9 Tbsp. Flour.

Put in the Melted Butter, and Salt;

then make into a Batter with Sweet Milk.

.

Bake in little

patty-pans.

\_____/

~~~~~~~~~

Corn Pone

From a

1903

Cook Book

"""""""""""""

.

1 pt.=(2 c.) Corn Meal

1/2 pt.=(1 c.) Boiling Water

1 Tbsp. Shortening, -{melted

2 Eggs, -{beaten

1 tsp. Baking Soda

2 Tbsp. Water

1 pt. Sour Milk

.

Scald the Corn Meal with Boiling Water,

cover until cool.

.

Then add melted Shortening, & the beaten Eggs.

.

Dissolve the Baking Soda in 2 Tbsp. Water,

then stir it in the Sour Milk,

add to the Batter, beat well.

Turn into a shallow pan,

Bake in good oven 30 minutes.

*

Egg Nog #2

From a

1903

Cook Book

"""""""""""""""

.

6 Eggs

1 gill= (1/2 c.) Sugar

1 Qt. Rich Milk

1 grating Nutmeg

1/2 pt. of the best Whiskey

.

Beat Egg yolks, & Egg Whites separately.

Mix beaten Yolks with Sugar;

beat well and then add Rich Milk, and Nutmeg.

Next add the Whiskey,

and lastly, whip in the Egg Whites.

.

It is well to beat this with a Dover beater.

*

Angel's Food Cake

From a

1903

Cook Book

""""""""""""""

.

11 Egg Whites

1 1/2 c. Sugar

1 c. Flour

1 tsp. Cream of Tartar

1 Tbsp. Corn Starch

1 pinch Salt

.

Whip Eggs stiff.

Put Sugar, Flour, Cream of Tartar,

and Corn Starch altogether;

sift about four times.

Add a pinch of Salt.

Stir into the beaten Eggs slowly.

.

Bake in a deep, round pan for

40 to 60 minutes.

.

(Will keep moist for some time;

better after a few days old).

:::::::::::::::::::::::::::::::::::::::::::::::

Bride's Cake

From an old

1903

cook book

""""""""""""""

.

1 lb. and 2 oz.=(18 oz.) Butter

1 lb. and 4 oz.=(20 oz.) Flour

1 lb. Powdered Sugar

24 Egg Whites

2 tsp. Cream of Tartar

1 tsp. (level) Baking Soda

.

Rub Butter & Flour to a Cream.

.

Beat Egg Whites until they will not

leave the dish;

then add Sugar slowly to the Egg Whites.

.

Put the Cream of Tartar in the Flour and sift

all together thoroughly.

.

Mix the Egg Whites & Creamed Flour,

stirring gently;

reserve a little of the Egg Whites before

adding Sugar to it with which to mix

the Baking Soda...

add this to the Batter just before baking.

.

Flavor with any desired essence;

bitter Almond is nice.

.

Butter the Cake mold thoroughly;

cover the bottom with a

piece of Buttered paper.

.

Put in a moderate oven and

gradually increase the heat

until oven is hot enough to

Bake Biscuits.

Wedding Cake

From a

1903 cook book

"""""""""""""""""""""

.

1 lb. Flour

1 lb. Brown Sugar

14 oz. Butter

10 Eggs

3 lbs. Raisins

3 lbs. Currants

1 lb. Citron

1 Wineglass,=(4 Tbsp.) Wine

1 Wineglass Brandy

1 Wineglass Milk

1 tsp. Baking Soda

1 Tbsp. Molasses

1 Tbsp. Cinnamon

1 Tbsp. Cloves

1 Nutmeg

.

Brown the Flour and use cold Cream,

the Butter and Sugar.

Add the Eggs, and then the Flour, gradually.

Then add the Spices and Molasses.

.

Dissolve the Baking Soda in the Milk;

strain and add to the Wine and Brandy;

stir into the Cake.

.

Finally add the Fruit

(which has been well flavored),

a handful of each, alternately.

.

Bake from 2 1/2 to 3 hours.

::::::::::::::::::::::::::::::::::::::::::

Time Table For Cooking

From a

cook book

over 106 years old

""""""""""""""""""""""""""

.

Asparagus, Tomatoes and Peas..............15 to 20 minutes

Brown Bread..........................................................3 hours

Beef Corned and A-la-mode........................3 to 5 hours

Beef, Mutton..................................................2 to 3 hours

Beans--string and shell................................1 to 3 hours

Coffee........................................................3 to 5 minutes

Corn Meal..............................................................3 hours

Clams, Oysters..............................................3 to 5 minutes

Cabbage and Young Beets......................30 to 45 minutes

Carrots, Onions and Vegetable Oysters...30 to 60 minutes

Eggs, soft boiled.............................................1 to 3 minutes

Eggs, hard boiled..........................................6 to10 minutes

Freezing Ice Cream............................................30 minutes

Hominy, fine...........................................................1 hour

Ham....................................................................5 hours

Macaroni, Potatoes and Spinach.............20 to 30 minutes

Oat Meal, coarse, steamed...................................3 hours

Oat Meal, rolled...................................................30 minutes

Potted Pigeons........................................................2 hours

Parsnips and Turnips...............................30 to 45 minutes

Puddings, one quart, steamed..............................3 hours

Puddings, small.......................................................1 hour

Rice, steamed............................................45 to 60 minutes

Rice, boiled..............................................15 to 20 minutes

Soup Stock...................................................5 to 8 minutes

Sweet Corn...................................................5 to 8 minutes

Sweet Breads.............................................20 to 30 minutes

Squash, Celery and Cauliflower..............20 to 30 minutes

Tea, steeped without boiling................................5 minutes

Tongue.........................................................3 to 4 hours

Water, one quart, over gas, covered...................5 minutes

Water, one pint, over gas, uncovered.................4 minutes

Wheat Granules........................................20 to 30 minutes

Time Table For Baking

From a

Cookbook

Over 106 years old

"""""""""""""""""""""""""

Biscuits............................................10 to 20 minutes

Bread...............................................40 to 60 minutes

Baked Beef - rare - 6 lbs.........1 hour & 10 minutes

Baked Beef well done...............1 hour & 30 minutes

Beef, braised........................................3 to 4 hours

Cake, Sponge..................................40 to 60 minutes

Cake, Fruit...........................................2 to 4 hours

Chickens, Tame Duck.................1 1/2 to 2 1/2 hours

Ducks (wild), Grouse......................25 to 30 minutes

Fish, thick........................................45 to 60 minutes

Fillet of Beef......................................20 to 30 minutes

Gems, Muffins, Thin Cakes..............20 to 30 minutes

Mutton, Lamb.................................1 1/4 to 1 1/2 hours

Puddings, Rice, Indian, Plum..............2 to 3 hours

Puddings, Custard.............................20 to 45 minutes

Pies......................................................30 to 40 minutes

Patties..................................................15 to 25 minutes

Potatoes...............................................30 to 45 minutes

Scalloped Dishes.................................15 to 30 minutes

Veal, Pork, Turkey.................................2 to 3 hours

.

• Three loaves of Bread sliced thin for sandwiches is enough for thirty persons.
• One Gallon of Ice Cream will serve from twenty to twenty five persons.
• One Gallon of Brick Ice Cream will serve from twenty five tothirty persons.
• One pound of Coffee, two Eggs and six quarts of Water is sufficient to serve thirty persons.
• Allow two pounds of cut Sugar and a quart of Cream for the same.

...................................................................................................................

Cookies For Children

From a

cook book

over 107 years old

""""""""""""""""""""""

5 large teacups= (about 3 3/4 c.) Flour

1 teacup= (1/2 c.) Butter

2 c. White Sugar

a handful of Caraway Seed

2 large Eggs, (one will answer in scarce seasons), -{well beaten

1 small tsp.= (3/4 tsp.) Baking Soda

a little Luke warm Water

1 Egg

some Sugar

a little Powdered Cinnamon

.

Sift Flour into a bowl;

add Butter, White Sugar, & Caraway Seed.

.

Add well beaten Eggs.

.

At the last,

add Baking Soda dissolved in a little Luke warm Water.

.

knead well.

.

Roll out in sheets.

Cut into leaves, hearts, or simple circles,

and put into greased baking tins.

.

to be done in about 15 minutes.

.

To please the children,

just before the cakes are put to bake,

brush them over with a

feather dipped in Egg,

and sprinkle quickly over coarse-grained Sugar

with which a little Powdered Cinnamon has been mixed.

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

.................................................................................................

Corn Starch Cake

From a

cook book

over 107 years old

""""""""""""""""""""""""

.

1 c. Butter

2 c. Powdered Sugar

1 c. Corn Starch

1 c. Milk

2 c. Flour

1 tsp. Baking Powder

6 Egg Whites

some Rose Water

.

Cream the Butter and Powdered Sugar.

Stir in the Corn Starch,

then add Milk, Flour, & Baking Powder.

Add Egg Whites last.

.

Flavor with Rose Water.

~~~~~~~~~~~~~~~~~~~~