Iced Coffee

From a

1907

cook book

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

.

Milk

Black Coffee

Vanilla

Sugar, -{to sweeten to taste

Chopped Ice

.

Add hot Milk to strong, black Coffee,

Flavor with Vanilla,

and sweeten to taste.

Chill;

serve in glasses with

one Tablespoon of Chopped Ice in each glass.

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

Deviled Eggs

From a

1946

cook book

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

.

Hard boiled Eggs

Salt

Pepper

Butter

a little Mustard

Vinegar

Mayonnaise, ~ or Minced Potted Ham

.

.

Cut cooled hard boiled Eggs in half the long way.

Take out the Yolk and mash,

season with Salt & Pepper,

add Butter, Mustard, and Vinegar.

Mix all ingredients with Mayonnaise,

Put Egg Yolk mixture bake in the Egg Whites.

*

Lima Bean Loaf

From a

1946

cook book

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

>

2 c. Lima Beans

1 c. dry Bread-crumbs

4 Tbsp. Peanut Butter

1/2 tsp. Pepper

1 Tbsp. Poultry Seasoning

2 Tbsp. grated Onion

1 Tbsp. Bacon Fat

1 c. Milk, ~ (more if needed)

.

Wash and soak the Beans over night,

then cook in boiling Water until soft...

( about 45 minutes ).

Drain, cool, then chop coarsely.

Add Bread-crumbs mixed with

Peanut Butter and Seasoning,

then Fat, and Milk to moisten.

Put into a greased bread-pan...

.

Bake in a moderate oven (350 to 400 F.)

for 30 minutes.

.

Serve with Brown Sauce, Cream Sauce, or

Tomato Sauce.

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

Apple Custard Pie

From an

1897

cook book

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

.

2 Raw Apples

1 c. Sugar

1 salt spoon Cinnamon

2 Eggs, -{beaten

1 c. sweet Milk

.

Choose ripe, mild Apples;

scrape to a pulp with a Silver knife.

Mix with the Sugar and Spice,

add the beaten Eggs and Milk.

.

Bake in one Crust,

or take about 1 quart of Stewed Apples,

1/2 lb. of Sugar,

small pieces of Butter,

run through the colander,

then add yolks of 6 Eggs, -{well beaten...

a little Cinnamon and Nutmeg.

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

Brownies

From a

1946

cookbook

"""""""""""

.

1/2 c. sifted Cake Flour

1 dash Salt

1/4 tsp. Baking Powder

3 Tbsp. Shortening

1/2 c. Sugar

2 Tbsp. strained Honey

2 Tbsp. Corn Syrup

1 Egg,-{beaten

1 oz.=(1 square) Chocolate, -{melted

1 Tbsp. Hot Water

1 tsp. Vanilla

1/2 c. Pecans, -{chopped

.

Sift Flour, Salt, Baking Powder together.

Cream Shortening with Sugar until fluffy.

Add Honey, & syrup and continue creaming.

Add Egg and mix well.

Add melted Chocolate.

Then add Dry Ingredients, hot Water,

and Vanilla...

blend well.

Mix in Pecans and spread mixture in

an 8 inch pan

Bake in a moderate oven (350 F.)

about 20 minutes.

.

( Makes about 36)

French Toast

From an

1897

cook book

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

.

Cut slices of Bread moderately thick,

dip first in Milk, then in beaten Egg,

to which a pinch of salt is added;

turn them, so that all parts will be

covered with Milk and Egg.

Then fry both sides a golden brown in Butter.

Serve Hot.

-------------

Succotash # 2

Found in an

old cook book

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

.

Cut off the Corn from the cobs,

put the Cobs in just enough water to cover them,

boil for 1 hour;

then remove the Cobs,

put in the Corn and 1 quart of Lima Beans,

boil for 30 minutes.

When boiled, add some Cream or Milk,

some Salt, and some Butter.

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

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

Sour-Milk Doughnuts

Found in a

1909

cook book

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

.

2 c. Flour

3/4 tsp. Salt

1 scant tsp. Baking Soda

1 scant tsp. Cream of Tartar

1 grating Nutmeg

1/2 Tbsp. Butter

1 Egg

1/2 c. Sugar

1/2 c. Sour Milk

.

Sift together the dry ingredients,

rub the Butter into the Flour with

the finger tips,

add the Sugar, a well beaten Egg, and Milk;

beat thoroughly and toss the dough on

a Floured board.

It ought to be a soft dough and it is

NOT easy to handle.

Use a knife in turning it over

if you have any difficulty.

Knead lightly and roll into a sheet.

Cut the Doughnuts with a ring cutter,

then fry in boiling Fat.

Put only about 4 in the kettle at once.

If more are fried at a time,

the Fat will cool and and the Doughnuts

will become greasy.

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

Brandy Cocoa

Found in a

1907

Cook book

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

.

4 Tbsp. Cocoa

4 tsp. Sugar

1 Tbsp. Brandy

1/4 c. boiling Water

4 c. scalded Milk

1/8 tsp. Salt

.

Mix the Cocoa, Sugar, & Water;

when smooth,

add scalded Milk.

.

Cook in double boiler for 20 minutes;

.

add the Brandy, and Salt;

beat and serve.

Garnish with beaten Cream.

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

Onion Sauce

From a

1907

cook book

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

.

To 1 c. of White Sauce

add 1/2 c Cream

and 1 c. boiled Onions, finely chopped.

Simmer for 20 minutes.

Sally Lunn

From a

1946

cook book

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

.

2 c. sifted Flour

3 tsp. Baking Powder

1/2 tsp. Salt

1 Egg, -{beaten

1 c. Milk

1/2 c . Shortening

3/4 c. Sugar

.

Sift Flour with Baking Powder and Salt.

Combine Egg and Milk.

Cream Shortening and Sugar together

and add the Flour alternately with liquid mixture.

Place in greased muffin pans,

or greased loaf pan and...

.

Bake in moderate oven (375 F.)

for 30 minutes.

.

Makes 12 muffins or 1 loaf.

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

_______________________

Pickled Horse-Radish

Found in a

1946

cook book

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

.

2 c. Grated Horse-Radish

2 Tbsp. Sugar

1 tsp. Salt

2 c. cold Vinegar

.

Mix all ingredients together thoroughly.

Pour into cold sterilized jars, seal.

.

Makes Four 1/2 Pints.

! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !

Whipped Cream Cake

Found in a

1946

cook book

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

.

1 c. Whipping Cream, ~ (measured before whipped)

2 Eggs, -{beaten until thick and lemon colored

1 c. Sugar

1 Tbsp. Vanilla

1 1/2 c. sifted Cake Flour

1/4 tsp. Salt

2 tsp. Baking Powder

.

Whip the Cream until it holds its shape.

Add Eggs and whip until light as foam.

Add Sugar and beat again.

Add Vanilla.

Sift the Flour, Salt, and Baking Powder

together 3 times and add to Egg mixture.

.

Bake in greased layer cake pans

in a moderate oven, (350 F.)

for 25 to 30 minutes.

.

Makes 2 (8-inch) layers.

Cool and spread Seven Minute Icing...

(see below)

or Whipped Cream between the layers,

and on top.

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

.

Seven Minute Icing:

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

1 unbeaten Egg White

7/8 c. Sugar

3 Tbsp. Cold Water

1/2 tsp. Flavoring Extract

.

Place all the ingredients in the top of

a double boiler.

Place over boiling water and beat with beater

for seven minutes.

Add the Flavoring, beat, and spread on Cake.

.

For Chocolate..... Add to the above, 1 1/2 oz. melted unsweetened

.................................... Chocolate two minutes before taking from fire.

.

Coffee Flavor.... Use strong boiled Coffee in place of Water.

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

Onion and Potato Soup

Found in a

1911

cook book

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

.

2 or 3 large Onions, -{sliced

1 Tbsp. Butter

2 Tbsp. Flour

1 pt. boiling Water

3 good sized Potatoes

1 Qt. Milk

some Salt

some Pepper

some Parsley

serve with Croutons

.

Slice the Onions and

fry them in the Butter until they are soft and red.

Then add the Flour and stir until it is a little cooked.

To this, add slowly the boiling Water,

stirring all the time so it will be smooth.

Boil and mash the Potatoes.

Add to them slowly a quart of scalded Milk,

stirring well.

Add the Potato mixture to the Onion mixture.

Season with Salt & Pepper.

Let it get very hot and strain into a hot tureen.

.

Sprinkle Parsley over the top,

serve with Croutons.

Pickled Eggs

From an old

cook book

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

.

12 Eggs, -{hard boiled

1 Qt. White Wine Vinegar

1 oz. Raw Ginger

1 oz. Allspice

2 blades Mace

1 oz. Pepper

1 oz. Salt

a few Garlic Cloves

1/2 oz. Mustard Seed

.

Take one large-mouthed earthen jar,

that has the capacity of 1 doz. large Eggs.

Hard boil the Eggs...

place them in a pan of cold water.

After taking the shells off,

place them carefully in the jar.

.

Boil a quart of White Vinegar,

add the Ginger & Allspice,

then add the Mace, Pepper, and Salt.

Keep stirring while adding ingredients.

Add the Garlic Cloves, & Mustard Seed.

.

Let this mess simmer for 45 minutes;

then pour it over the Eggs

until they are entirely covered.

When perfectly cold, cover carefully.

.

In about 4 weeks the Eggs will be

ready for use.

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

Baking Powder Biscuits #2

From a

1911

cook book

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

.

4 c. Flour

2 tsp. (heaping) Baking Powder

1 tsp. Salt

2 tsp. (even) Lard, or Butter

some Sweet Milk to moisten

.

Place the Salt in the Flour,

which should be measured before being sifted;

stir well, add the Baking Powder, and sift again.

Rub the Lard (or Butter) into the Flour,

using the back of a spoon;

and when thoroughly mixed,

add enough Milk to moisten.

.

The Dough should be so damp that it will not

stick to the board.

Mold the Dough a moment,

sprinkling the board with Flour;

and when it forms a smooth ball,

roll it out an inch thick,

cut it into cakes with a small round cutter,

and place these in an ungreased tin.

.

Bake 30 minutes in a moderately quick oven.

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

Egg Nog #3

From a

1911

cook book

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

.

1 Egg White

1 Tbsp. Sugar

1 Egg Yolk

1 Tbsp. Brandy

1 1/2 Gill=(3/4 c.) Sweet Milk

a slight grating of Nutmeg

.

Beat the Egg White to a stiff, dry froth.

Beat into this the Sugar.

Next beat in the yolk of the Egg,

along with the Brandy.

Add the Milk and a slight grating of Nutmeg.

Pour into a tumbler,

serve at once.

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

Green Peppers and Macaroni

Found in a

1911

cook book

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

.

Green Peppers

Macaroni

thin Cream Sauce

Grated Cheese

.

Cut the tops from the Green Peppers,

remove the seeds,

let stand in boiling water for 10 minutes.

Chop cooked Macaroni into small pieces and

mix with a thin Cream Sauce.

Drain the Peppers,

fill them with the Macaroni,

adding to each, a generous spoon of Grated Cheese.

.

Bake in a granite dish with very little water

until the Peppers are tender.

.

If covered, they will not be dry when cooked.

0Oo0

``````

Cheese Biscuits

From a

1911

cook book

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

.

6 0z. grated Parmesan Cheese

3/4 c. Flour

4 oz. Butter

a little Cayenne Pepper

1 Egg Yolk

.

Take the Parmesan Cheese and mix it well

with the Flour;

then rub in the Butter,

add a little Cayenne Pepper,

and moisten with the Egg Yolk.

Roll out 1/4 inch thick,

cut into long narrow strips.

.

Bake in a hot oven for 3 t0 7 minutes.

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

Cream of Spinach Soup

From a

1911

cook book

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

.

1 Tbsp. Butter

1 Tbsp. Flour

2 c. cold Milk

2 c. Spinach Pulp

.

Blend the Butter and Flour and

slowly add the cold Milk.

Stir until it is smooth and creamy.

Add the Spinach.

.

Serve with Whipped Cream

in each plate.

~~~~~~~~~~~

Creamed Dried Beef

from a

1911

cook book

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

.

1/2 lb. Dried Beef

1 Tbsp. Butter

1 Tbsp. Flour

1/2 pt. Milk

2 Eggs, -{well beaten

some Pepper, to taste

.

Place the Butter in a small frying or stew pan,

add the Milk, and when hot,

the Beef shredded.

Cook 3 minutes.

Rub the flour smooth in a little cold Milk,

add a dash of Pepper and stir into the Beef.

As soon as it thickens, draw the pan back,

add the well beaten Eggs and serve at once.

The hot Gravy will cook the Eggs sufficiently.

.

(This may also be served over a slice of Toast).

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

Mincemeat Bars

From a

1946

cook book

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

.

Rolled Oats

1 3/4 c. Sifted Flour

1/2 tsp. Baking Soda

1 c. Brown Sugar, -{packed

1 c. Shortening

1 1/2 c. Moist Mincemeat

.

Put Rolled Oats through food chopper,

using coarse blade, and measure 2 cups.

Add Flour, Baking Soda, & Brown Sugar.

Mix thoroughly.

Cut in Shortening until mixture is crumbly.

Divide into two parts.

Pack 1/2 firmly in bottom of

oiled 7 1/2 X 11 inch baking pan.

Spread Mincemeat evenly on top,

then add remaining Dough and pack firmly.

.

Bake in moderate oven (350 F.) 40 minutes.

.

Cool thoroughly and cut into

14 to 16 Bars.

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

Roast Opossum

Found in a

1938

cook book

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

.

The opossum is a very fat animal with a

peculiarly flavored meat.

.

To dress, immerse in very hot water

(not boiling)

for 1 minute.

Remove and use a dull knife to scrape off hair so

that skin is not cut.

Slit from bottom of the throat to hind legs,

and remove entrails.

Remove head and tail if desired.

Wash thoroughly inside and out with hot water.

cover with cold water to which has been added

1 cup of Salt and let stand overnight.

Drain off the salted water and rinse with

clean, boiling water.

-----------------------------------------------------

.

Stuffing...

``````````

1 large Onion, -{minced

1 Tbsp. Fat

the Opossum Liver, -{chopped

1 c. Bread Crumbs

1 Sweet Red Pepper, -{chopped

1 dash Worcestershire Sauce

1 Hard Boiled Egg, -{chopped

some Salt

.

Brown the Onion in Fat.

Add Liver and cook until

Liver is tender.

Add Bread Crumbs, Pepper, Worcestershire Sauce,

Egg, Salt to taste and water to moisten.

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

.

Stuff Opossum and place in a roaster;

add 2 Tbsp. Water and

Roast in a moderate oven.

.

Baste every 15 minutes with drippings.

Skim Fat from pan Gravy;

serve Gravy separately,

with baked Yams or Sweet potatoes for 10.

/////////////////////////////////////

***

*

Roast Squirrels

From a

1943

cook book

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

.

3 small Squirrels

3/4 c. Salad Oil

1/4 c. Lemon Juice, ~ (or Vinegar)

2 c. Bread Crumbs

1/2 c. Milk, ~ (or Cream)

1/2 c. Mushrooms, -{diced, & saut'eed

1/2 tsp. Salt

1/8 tsp. Pepper

1/2 tsp. Onion Juice

4 Tbsp. Olive Oil,~ (or Bacon Fat)

1 tsp. Worcestershire Sauce

some Paprika

.

Dress and clean Squirrels.

Wash in several waters and dry.

Cover with Salad Oil mixed with Lemon Juice;

let stand for 1 hour.

.

Combine Bread Crumbs, with just enough Milk,

or Cream to moisten, Mushrooms, Salt,

Pepper and Onion Juice.

.

Stuff the Squirrels with this mixture, skewer and truss.

Brush with Olive Oil, or Bacon Fat.

.

Roast uncovered in a slow oven (325 F.)

1 1/2 to 1 3/4 hours,

or until tender.

.

Baste every 15 minutes with Fat from bottom of pan.

.

When tender, make a Gravy with remaining Broth,

adding Worcestershire Sauce and Paprika to taste

;

Serve Gravy in a separate dish.

.

Serves 6

==========

Pigeon Pie

From a

1958

cook book

```````````

.

6 Pigeons

Bread Stuffing, ~ (see recipe below)

some Salt

some Pepper

3 Tbsp. Fat

3 Tbsp. Flour

Plain Pastry

3 large hard-boiled Eggs

.

Stuff each Pigeon with Bread Stuffing.

Loosen joints with a knife,

but do not cut them through.

Simmer,

with water to cover,

until nearly tender;

then season with Salt and Pepper.

. Combine Fat and Flour with the Liquid in

which the Pigeons have been cooked

to make a gravy,

let cool.

.

Line the sides of a greased baking dish with Pastry.

Cut Eggs into slices and fill baking dish with alternate

layers of Egg, Pigeon and Gravy.

Cover with a layer of Pastry and

Bake at 450 F. for 10 minutes,

then lower temperature to 350 F. and

Bake another 30 minutes.

.

Serves 6.

==========

-----------------------------------------------------------------------

Bread Stuffing

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

2 to 3 Tbsp. melted Fat

1 Tbsp. chopped Onion

1 c. Dry Bread Crumbs

1/4 tsp. Salt

1 dash Pepper

1/2 tsp. Sage

1/2 tsp. chopped Celery

1/2 tsp.Parsley

1 or 2 Tbsp. Milk, ~ (or Stock)

.

Melt fat in a frying pan;

add Onion and saut'e

until tender.

Add Bread Crumbs and Seasonings,

mix well.

Then add Milk,(or stock).

.

This makes a loose, light stuffing

much preferred by many to the

soft moist, or compact type.

.

This recipe can also be varied in many ways

by using seasonings of your own preference,

or adding 2 Tbsp. of seeded Raisins.

.

Makes 1 cup.

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

-----------------------------------------------------------------------

Grilled Sardines

From a

1946

Cook Book

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

.

12 Large Sardines

1 Tbsp. Lemon Juice

6 pieces Toast

.

Drain Sardines and heat thoroughly

in a chafing-dish.

Turn frequently;

add Lemon Juice.

.

Serve on finger-length pieces of Toast.

--------------------------------------

English Monkey

From a

1946

cook book

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

.

1 c. Bread Crumbs

1 c. Milk

1 Tbsp. Fat

1/2 c. Mild American Cheese, -{diced

1 Egg, -{beaten

1/2 tsp. Salt

1/4 tsp. Pepper

some Toast

.

Soak the Bread Crumbs in the Milk until soft.

Melt the fat in the blazer.

Add the diced Cheese.

When the Cheese has melted,

add the softened Bread Crumbs,

the beaten Egg,

and the Salt & Pepper.

Cook 3 minutes longer,

and pour over squares of Toast.

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

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

Creamed Salmon on Toast

From a

1907

cook book

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

.

2 c. Salmon

2 Tbsp. Butter

2 Tbsp. Flour

1 Tbsp. Onion, -{chopped

1/2 c. Olives, -{finely chopped

1 c. Cream

3 Egg Yolks

some Salt

some Paprika

some Cayenne

.

Melt the Butter;

add Onion;

when yellow add Flour, Olives, and Cream.

Cook for 5 minutes.

Season;

add Egg Yolks, and Salmon.

Heat for about 3 minutes, stirring occasionally.

.

Serve over a slice of Toast.

*

Apple John

Found in a

1918

cook book

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

.

Put stewed Apples,

(or other Fruit),

sweetened and seasoned,

into a greased Pudding dish.

Cover the Fruit with a Short-Cake dough mixture;

.

Bake in a hot oven for 20 to 30 minutes.

.

Invert onto the serving dish,

sprinkle with

Sugar, & Cinnamon.

.

Serve.

======

Peanut Bread

.

Found in a

1918

cook book

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

.

1 c. Rye Flour

3 c. Flour

1 tsp. Salt

1/4 c. Sugar

2 2/3 Tbsp. Baking Powder

1 3/4 c. Milk

1 Egg, -{well beaten

1 c. chopped Peanuts

.

Measure, mix and Salt the

dry ingredients.

Add the Milk and Eggs mixed,

and then the Peanuts.

Beat mixture thoroughly and

turn into 2 well greased Bread pans.

.

Bake 45 minutes in a moderately

hot oven.

;;;;;;;;;;;:::::;;;;;;;;;;;

-

Cream of Carrot Soup

From a

1918

cook book

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

.

2 c. Carrots, -{finely-chopped

1 Qt. Boiling Water

1 tsp. Salt

1 tsp. Sugar

3 c. Milk

1 slice Onion

1/4 c. Flour, ~ mixed with 1/4 c. Water

some Salt

some Pepper

.

Scald the Milk with the Onion...

remove the Onion and thicken the Milk

by adding the Flour and water mixture,

and cooking it for 20 minutes

over hot water

to prevent burning.

.

Boil 2 c. Carrots, (finely chopped)

in water enough to cover;

when done, force through a strainer,

or leave pieces in Soup.

.

Add the Vegetable pulp and Water in which

they were cooked to the thickened Milk.

.

Season and serve.

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

~~~~~~~~

~~~

Pork Sausage

From a

1918

cook book

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

.

5 lbs. lean, Raw, fresh Pork, ~ or 1/2 Pork & 1/2 Beef

1 1/2 Tbsp. Salt

1 Tbsp. Pepper

2 Tbsp. Sage

1 Tbsp. Summer Savory

1/2 Tbsp. Thyme

.

Force the Meat through the Food chopper.

Mix the meat & Spices in a large mixing bowl

thoroughly with a Potato masher, wooden spoon,

or with the hands.

Fill sterilized bags, made of cotton cloth...

3 inches wide, by 8 or 10 inches long...

to within 2 inches of the top.

.

Cook 30 minutes in boiling Salted Water.

.

Cool, and store in a cold place.

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

Thousand and One Island Dressing

From a

1925

cook book

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

.

First Part...

~~~~~~~~~

1 Tbsp. Flour ............................................... 4 Tbsp. Vinegar

2 Tbsp. Sugar .............................................. 2 Tbsp. Water

1 Tbsp. Salt .................................................. 1 Egg

3 Tbsp. Olive Oil, ~ (or Butter)

1/4 Tbsp. Dry Mustard

.

Mix Vinegar, Water, and Egg together.

__________________________________

.

Second Part...

~~~~~~~~~~

6 Mushrooms

1/2 cooked Beet

12 Green Olives

1 canned Pimento

1 or 2 Tbsp. Chives, ~ (or Onion)

Mix chopped mixture with cooked Dressing,

add Cayenne Pepper.

Then add Cream and hard boiled Egg, -{riced..

Raspberry Heart Delight

A

Valentine's Day

Special

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

.

2 pkg. unflavored Gelatin

1/2 c. Raspberry Juice

1 pkg. Frozen, sweetened Raspberries

1 pkg. (4 serving size) prepared Vanilla instant Pudding

3 c. Whipping Cream, -{whipped

1 pkg. Ladyfinger Biscuits

.

Sprinkle Gelatin over Raspberry Juice,

in a sauce pan.

Let soften for 5 minutes.

Dissolve, stirring over medium heat;

then let cool.

.

Pur'ee the Raspberries.

Stir the Gelatin into

Raspberry Pur'ee,

prepared Pudding,

and Whipped Cream.

.

Pour into a lightly oiled 2 Quart,

heart-shaped mould.

.

Chill for 3 hours or over night.

Run tip of sharp knife around

edge of mould.

Dip briefly in warm water and

unmould onto a pretty serving platter.

.

Decorate, and serve with Whipped Cream Topping.

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

**

Plum Pudding

From a

1925 cook book

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

.

3 Eggs

1 c. Sugar

1/2 c. Butter

1 c. Plums

1 tsp. Baking Soda

3 Tbsp. Sour Milk

1 c. Flour

some Cinnamon, ~ (for flavoring)

.

Mix together thoroughly.

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

*

Oyster Pie

From an

1897

cook book

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

.

1 Qt. solid Oysters

1 Qt. Milk

10 large Oyster Crackers, -{rolled fine

some Salt

some Pepper

1 small piece of Butter

__________________

1 thick Puff Pastry, -{unbaked crust

.

Stir all together, and

pour into the unbaked Crust.

Cover with a top Crust.

.

Bake for about 45 minutes.

.

Serve Hot.

*

Victoria's Soup

Found in an

1897

cook book

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

.

The Boston Sunday Globe gives this as

Queen Victoria's favorite soup.

Observe that it has no onion in it.

________________________________

.

1 c. Roast Chicken, -{cold

1 pt. strong Chicken Broth

1 c. Sweet Cream

1/2 c. Bread or Cracker Crumbs

3 Egg Yolks

1 tsp. Salt

1/2 tsp. Pepper

.

Soak the Crumbs in a little of the Cream.

Bring the Broth to a boiling point.

Chop up the Chicken as fine as powder,

add it to the Broth.

,

Break the Egg, separating the

Yolks and Whites.

.

Drop the Yolks carefully into boiling Water,

and boil hard.

Then rub to a powder and add to the Soup,

with the Cream and the Seasoning.

.

Simmer for 10 minutes,

serve very hot.

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

Poor Man's Soup

Found in an

1897 cook book

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

.

2 Qts. boiling Water

4 Tbsp. Beef Drippings

1 1/2 oz. Butter

1 pt. raw Potatoes, -{sliced

some White Cabbage Leaves

some Seasoning to taste

1 slice Toast, -{cut thin

.

Take boiling Water and add to it;

Beef Drippings, Butter, and sliced Potatoes.

.

Boil for 1 hour.

.

Tear up the tender leaves of a White Cabbage,

put in the Soup and let it

Boil for 10 minutes,

seasoning to taste.

.

Serve on a thin slice of Toast.

.

Chances are you will wish you had

begun with some good stock.

*

German Potato Salad

Found in an

1897

cook book

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

Those who have eaten this Salad,

when prepared by German cooks

are loud in it's praise, and claim

that it is far better than

when made in the ordinary way.

___________________________________

.

Boil six good sized Potatoes,

peel and slice while hot.

.

Then cut 1/2 pound of lean

Bacon into dice and fry brown.

.

Season the Potatoes with Salt,

Pepper, and a little onion.

Mix with the Bacon Fat and dice,

and add nearly 1/2 c. White Vinegar.

.

Garnish with sliced

Hard Boiled Eggs.

.

Oo0o0OOooOo

oOOOo

Squash Pie

From a

1897

cookbook

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

.

1 c. Squash, -{boiled and sifted, ~ (which should be as dry as possible)

1 Egg

2 c. Milk

pinch of Salt

seasoning of Nutmeg

some Sugar, -{sweeten to taste.

.

To the Squash, add

the Egg, Milk, Salt, Nutmeg, & Sugar

to fit taste.

.

Line a deep dish with plain,

unbaked Pie Crust;

fill with the Squash mixture.

.

Bake for 1 hour in a moderate oven.

*

Cream Puffs #2

From a

1897

cook book

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

.

2 1/2 c. Water

2 c. Flour

1 c. Butter

5 Eggs, -{well beaten

.

Boil the Butter and Water together.

Stir in the Flour while boiling.

After it is cool,

add well beaten Eggs.

.

Put a large spoonful in muffin rings,

Bake 20 minutes in a hot oven.

.

________________

.

To make the Cream....

~~~~~~~~~~~

Take 1 c. Milk,

1 c. Sugar,

& 1 Egg...

mixed with 1 tsp. Cornstarch,

& 1 Tbsp. Butter.

.

Boil a few minutes.

.

When cool, add Vanilla to taste.

.

Open the Puffs and fill with the cream.

~~~~~~~~~~~

* * *