Scalloped Potatoes

From a
1912
cook book
``````````

.

For this dish,
peel raw Potatoes and cut them into thin slices.
Place in the baking-dish
a layer of the Potato 1 inch deep,
season with Salt & Pepper
and add a dusting of Flour
and a dot of Butter here and there.
Add a few small pieces of Ham {optional.
Then add another layer of the Potato
and seasoning as before
and so continue until the dish is full.
Add Milk enough to moisten
(about 1/2 pint to every quart of the Potato),
cover and bake 75 minutes,
removing the cover during the 15 minutes
to brown the top.
Serve in the baking-dish,
wrapping a napkin about the dish
if it is unsightly.
===========

Raisin Souffl'e

From a
1902
cook book
`````````

.

Take 1 c. of Raisins,
wash them carefully,
and chop them coarsely.
Pour upon them 1 Tbsp. of Brandy,
or 2 Tbsp. of Sherry.
Let them stand in this for 30 minutes.
Beat the Whites of 7 Eggs to a stiff Meringue
with 7 Tbsp. of Powdered Sugar.
Stir in the Raisins and Liquor,
turn all into a Buttered pudding-dish,
and bake in a steady oven for 30 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Stewed Beef's Heart (English recipe)

From a
1909
cook book
()()()()()

.

1 Beef Heart
1 c. Bread Crumbs
3 slices Salt Pork Minced
some Salt & Pepper
1 tsp. Chopped Parsley
1/2 tsp. Sweet Marjoram
1/2 tsp. Chopped Onion
2 tsp. Melted Butter
1 Tbsp. Flour, {browned
1/2 Lemon
.

Wash the Heart thoroughly
and soak 2 hours in Cold Water slightly Salted.
Stuff with Forcemeat made of
Bread Crumbs,
Salt Pork,
Salt,
Pepper,
Parsley,
Sweet Marjoram,
and Onion.
Moisten with Melted Butter.
Fill the Heart with this,
sew up the opening,
and tie firmly in a piece of cloth.
Put in a saucepan,
nearly cover with Boiling Water,
and stew gently for 3 hours.
The Water should by this time be reduced to 1 pint.
Take out the Heart,
remove cloth and dish.
Set aside a cup of Gravy
and thicken what is left in the saucepan
with Butter rubbed smooth in browned Flour.
Salt and pepper to taste.
After taking from the fire,
add the Lemon Juice,
and pour over the Meat.
Carve in slices across the top.
()\\\\\\\\\\\\\\\\\\\\\\\\

Turnips in Cream

From a
1912
cook book
~~~~~~~~

.

Peel the Turnips,
cut them in small pieces,
and boil until tender.
Drain, add Milk to nearly cover,
when the Milk boils,
thicken it to a Cream with a little Flour,
stirred to a paste with Cold Milk.
Add Butter, Salt & Pepper,
boil for 2 minutes,
and serve.
- - - - - - - - -

Boston Pork and Beans

From a
1909
cook book
................

.

Pick over and wash 1 Qt. of Dried Beans
the night before you bake them.
Put them to soak in cold Water.
In the morning,
pour off the Water,
put them in a kettle,
then cover with plenty of Cold Water,
and set to boil.
Cook until perfectly tender;
turn off the Bean Water;
put them into a pot;
score in lines the Rind of a piece of Pork and bury it,
all but the surface of the Rind,
in the middle of the beans.
Add enough boiling Water to the Beans to cover.
Stir in 2 Tbsp. Molasses,
and 1 tsp. fresh Mustard.
Cover the pot and put in the oven.
Bake moderately, but steadily, 5 hours.
if the Water wastes away
so as to be below the surface of the Beans,
supply enough just to cover them.
Toward the end of the time,
it may be allowed to dry down enough
just to permit the Pork to brown.
Uncover the pot for a little while for this purpose.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Stewed Mushrooms

From a
1912
cook book
========

.

Take 1 Qt. of cleaned Mushrooms;
2 Tbsp. of Butter
1 Tbsp. of Flour
1 tsp. of Salt;
1/4 tsp. of Pepper
and 1/2 c. of Water.
Rub the Flour to a smooth paste in the Water.
Put the Mushrooms,
Flour
and Seasoning together in a stewpan,
and boil gently for 5 minutes,
stirring constantly.
Serve very hot.
When Milk or Cream is preferred in the cooking,
use but 1/2 the quantity of Water,
adding 1 c. of Milk;
and after boiling 5 minutes,
serve as above.
If Cream is used,
allow 1/2 the quantity of Butter
as the Mushrooms are very rich.
ttttttttttt

Pork Tenderloins with Sweet Potatoes

From a
1909
cook book
========

.

Wipe Tenderloins,
put in a dripping pan and brown quickly in a hot oven;
then sprinkle with Salt & Pepper,
and bake 45 minutes,
basting every 15 minutes.

.

Par 6 Sweet Potatoes and parboil 10 minutes,
drain,
put in pan with Meat,
and cook until soft,
basting when basting Meat.
````````````````
- - - - - - - - - - - - - - - - - - - - -

Lemon Candy

From an
1888
cook book
``````````

.

3 lbs. Brown Sugar;
add to it 1 1/2 c. of Water;
set it for 30 minutes over a slow fire;
add,
to clear it,
1 oz. of Gum Arabic,
dissolved in hot Water.
Skim off scum as it rises.
As soon as clear,
try it by dipping a straw into it,
and then into cold Water;
if done, it will snap like glass.
Flavor with Lemon essence,
and cut into sticks.
_ _ _ _ _ _ _ _ _ _

Bobble Gash ( German recipe )

From a
1909
cook book
=======

.

1 lb. Lean Pork
1 lb. Veal
1 Tbsp. Lard
3 Onions, {sliced
5 Potatoes
1 c. Cream
1 Tbsp. Flour
.

Cut the Pork and Veal in small pieces.
Put the Lard in a kettle;
when hot,
add the Onion slices.
As they commence to brown,
drop in the Meat and stir constantly until brown;
then cover with Water
and boil for 45 minutes.
Season with Salt & Pepper.
Pare and cut in small dice, the Potatoes;
when boiled, add them to the Meat with the Cream.
Thicken with flour.
''''''''''''''''''''''''''''''''''''''

Cold Slaw

From an
1897
cook book
``````````

.

Use 1/2 head of Cabbage chopped fine.
Take 1 c. of Vinegar,
2 Tbsp. of Sugar,
Salt & Pepper to taste,
and 1 Tbsp. of Butter.
Let the Dressing heat thoroughly,
and just before it scalds add 1 beaten Egg.
Pour the Dressing over the Cabbage
and let it stand a few minutes before serving.
Very nice with Meats of any kind.
~~~~~~~~~~~~~~~~~~~~~~~

Hot Slaw

From an
1897
cook book
``````````

.

Slice with a sharp knife
1 solid head of Cabbage;
put it into a kettle and add 1/2 c. of Hot Water,
or more if needed;
cover closely and cook from 20 to 30 minutes;
then add and stir through it quickly,
Salt and Butter to season,
with 1 Egg well beaten,
and,
at the last,
2 Tbsp. of Vinegar,
and serve hot.
~~~~~~~~~~

Baked Sweet Potatoes

From a
1925
cook book
_ _ _ _ _ _

.

A THANKSGIVING
Special

.

Fresh Sweet Potatoes cooked,
or
canned Sweet Potatoes.
Slice and put in baking dish.
Mix the Sauce of
1/2 c. Butter
1 c. Sugar
1/2 c. Boiling Water
Let it come to a good boil,
then pour over the Sweet Potatoes,
Salted, and bake to a light brown.
Just before serving,
place Marshmallows on top and brown,
and serve.
=======

Creamed Onions

From a
1911
cook book
''''''''''''''''''''''''''''

.

Peel the Onions,
boil for 1 hour in plenty of Salted Water.
Drain well and cut each Onion into 4 to 8 pieces,
over which pour a Cream Sauce.
~~~~~~~~~~~~~~~~~~~~~~

Fried Parsnips

From a
1912
cook book
```````````

.

Scrape the Parsnips,
boil them gently until tender,
usually an hour.
Drain, and when cold,
cut them in long, thin slices about 1/3 of an inch thick,
season each slice with Salt & Pepper;
dip the slices in melted Butter and then in Flour,
fry in hot lard until both sides are thoroughly browned.
Drain and serve.
============

Mushroom Catsup

From a
1902
cook book
tttttttttttt

.

Use large, fresh Mushrooms,
and wipe but do not wash them.
Put them in an earthen jar with alternate layers of Salt,
and stand in a warm place for 24 hours,
then press them through a thin, strong cloth.
Put this Juice over the fire with
1/2 oz. Peppercorns to each pint,
and simmer slowly for 40 minutes.
Then measure it again,
and to each pint add
1/4 oz. Allspice,
1/4 oz. Green Ginger-root cut in bits,
and 1/4 oz. Whole Cloves,
with 1 blade of Mace.
Boil 15 minutes,
strain through a cloth,
and seal.
_ _ _ _ _ _ _

Currant Catsup

From a
1902
cook book

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

.

4 lbs. Currants
2 lbs. Sugar
1 pt. Vinegar
1 tsp. Cloves
1 tsp. Salt
1 Tbsp. Cinnamon
1 Tbsp. Black Pepper
1 Tbsp. Allspice
.

Boil together in a porcelain - lined kettle
until thoroughly cooked,
then rub them through a sieve.
Return the strained liquid to the fire
and boil until it is just thick enough to run freely when cold.
Cork and keep in a cool place.
\\\\\\\\\\\\\\\\\\\\\\\\\\\

Chicken Jelly

From an
1897
cook book
========

.

Cut the Meat and crack the Bones
of a young Spring Chicken,
put in a stew pan with 2 Qts. of Cold Water,
and boil until the Meat is in shreds.
Strain the Liquor through a cloth,
Salt to taste,
and set away to cool.
When cold,
remove the hard Grease from the top,
and there will be left a firm, Clear Jelly,
which can be served in slices between Crackers,
or as a Garnish
~~~~~~~~~~~

Southern Catsup

From a
1902

cook book

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

.

Peel and cut up green, crisp Cucumbers
to fill a 1/2 gal. measure;
sprinkle with Salt,
and let stand 6 hours;
press the Water from them,
and scald in Vinegar.
Prepare 1/2 a gal. of Cabbage in the same way.
Chop one doz. small Onions,
cover with boiling Water,
and let stand 1/2 an hour.
Cut in slices 1 qt. of Green Tomatoes,
1 pt. of Green Beans,
1 doz. small ears of tender Corn,
with 1 doz. Green Peppers;
scald and drain them.
Mix 2 Tbsp. of Grated Horseradish,
1 teacup { 1/2 cup } of ground Mustard,
2 c. of White Mustard-Seed,
3 Tbsp. of Turmeric,
1 Tbsp. of Mace,
3 Tbsp. of Celery Seed,
1 Tbsp. Cinnamon.
1 Tbsp. of Cayenne,
2 Tbsp. of Olive Oil,
1 lb. of Sugar.
Put in a jar with the prepared Vegetables,
and cover with boiling Vinegar.
````````````````````````````

Pickled Lemons

From a
1902
cook book
``````````

.

To 6 large Lemons
allow 2 qts. of Boiling Water,
1 qt. of Vinegar,
1/2 oz. of Cloves,
1/2 oz. of White Pepper,
1 oz. of Grated Ginger,
1/2 oz. of Stripped Mace,
1 oz. of Mustard-seed,
1/2 oz. of Grated Horseradish,
and a few cloves of Garlic.

.

Put the Lemons into a Brine strong enough
to bear an Egg;
let them remain 6 days,
stirring the Brine every day.
On the 6th day take the Lemons out,
throw them into 2 qts. of Boiling Water,
and boil them 15 minutes.
Let them dry and get perfectly cold on a fine hair sieve.
Boil all the other ingredients in the Vinegar;
put the Lemons into stone jars,
pour in the Boiling Vinegar,
cover closely,
and stand away to cool.
When cold, make the covers air-tight,
and keep for 6 months,
when they will be fit for use.
====================

How to Crystallize Fruit

From an
1888
cook book
::::::::::::::::

.

Pick out the finest of any kind of Fruit,
leave on their stalks.
Beat the Whites of 3 Eggs to a stiff froth,
lay the Fruit in the beaten Egg with the stalks upward,
drain them and beat the part that drips off again,
select them out one by one and dip them into
a cup of finely Powdered Sugar;
cover a pan with a sheet of fine paper,
place the Fruit inside of it,
and put it in an oven that is cooling;
when the Icing on the Fruit becomes firm
pile them on a dish,
and set them in a cool place
`````````````````````````

Horse-Radish Vinegar

From a
1909
cook book
\\\\\\\\\\

.

Mix 1 1/2 ounces of Horse-radish,
1/2 oz. of Minced Shallot,
1/2 oz. of Cayenne Pepper or Paprika,
and pour over it a pint of Vinegar.
Let stand a week or 10 days,
strain through cheese cloth,
and bottle for use.
````````````````

Almond Cookies

From a
1912
cook book
- - - - - - - - -

.
1 lb. Sugar
1 lb. Butter
5 Eggs
4 c. Flour
1 Lemon
4 tsp. Baking Powder
.

Mix Flour, Baking Powder, and Butter,
then add the Eggs, Lemon,
and the rest;
roll Dough and cut into shape;
wet top with Milk,
and sprinkle with chopped Almonds,
Cinnamon, and Sugar.
Bake in a hot oven.
```````````````````

Beef Stew with Dumplings

From a
1909
cook book
~~~~~~~~

.
2 lbs. upper part of Round Steak with the Bone
3 pts. Boiling Water
1 Turnip
1 Carrot
1 Onion
1/2 Tbsp. Salt
1/8 Tbsp. Pepper
1/2 Bay Leaf
1/3 c. Flour, for thickening
.

Cut Meat in 1 1/2 inch pieces,
wipe with a damp cloth,
and sprinkle with a little Salt and Flour.
Put some of the Fat in a hot frying pan,
and when tried out,
add the Meat,
turning often,
until well browned.
Then put in a kettle with the Bones,
add Boiling Water,
rinsing out frying pan with some of it,
that none of the goodness of the Meat be wasted.
Let Meat boil for 5 minutes;
then set back on the stove where Water will just bubble,
and cook slowly for 2 hours.
Then add the
Onion
Carrot
and Turnip
which have been cut in 1/2 inch cubes,
and cook for another hour.
12 minutes before the stew is done,
put Dumplings on a perforated tin Pie plate,
or in a steamer,
cover closely,
and do not lift the cover until Stew is cooked.
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cider Cake

From an
1888
cook book
~~~~~~~~~

.

5 c. Flour
3 c. Sugar
1 c. Butter
5 Eggs
2 tsp. Baking Soda
2 c. Cider
.

Work the Butter to Cream;
beat Eggs and Sugar together;
dissolve the Baking Soda in the Cider,
and pour it on the Flour;
Spice to taste.
When the oven is ready,
mix all together and bake.
==================

Coffee Foam

From a
1902
cook book
\\\\\\\\\\

.

1 c. Strong Coffee
1/2 box Gelatin
1/ c. Cold Water
1 c. Sugar
3 Egg Whites
.

Soak the Gelatin in the Water
for 1 hour.
Mix with it the Sugar.
Pour over both the
boiling-hot Coffee,
and stir until they are
thoroughly dissolved.
Should they be slow in reaching this stage,
set them on the fire a few moments.
Strain, and set in a cold place.
When the Jelly begins to stiffen,
beat the Whites of the Eggs
to a standing froth
and whip the Jelly into it,
a spoonful at a time.
Beat about 15 or 20 minutes
with a Dover Egg beater.
Set to form in a mould wet with Cold Water.
Make a boiled Custard of the
3 Egg Yolks,
2 c. of Milk,
and 1/2 c. Sugar,
and,
when the Coffee Foam is turned out into the dish,
pour the Custard about it.
It is very good,
even without the Custard.
~~~~~~~~~~~~~~~~~~

Baked Cranberries

From a
1925
cook book
................

.

A THANKSGIVING
Special

.
.
.

1 Qt. Cranberries
2 c. Water
3 c. Sugar
.

Mix all together,
and
Bake 1 hour.
::::::::::::::::::

Roast Goose

From an
1897
cook book
/////////

.

Unless the Goose is very green (that is young),
it should be parboiled 1/2 an hour or more
to get rid of the rank flavor and some of the fat.
An 8 pound Goose should bake 1 hour and 15 minutes.
It is better not to be overdone.
No Fat is required to roast or bake a Goose.
Apple Sauce is its proper accompaniment.
Dredge with Salt, Pepper, and Flour,
and baste frequently.
6 boiled Mashed Potatoes,
1 Tbsp. of Salt,
1 tsp. of Pepper,
1 Tbsp. of Sage,
2 Tbsp. of Butter,
and 2 tsp. of Onion Juice
(under protest)
make a Dressing.
~~~~~~~~~~~~~

Hot One

An Old
Recipe
\\\\\\\

.

Take
3/4 c. Boiling Water,
add a little Sugar,
stir until all Sugar is dissolved,
then add 2 shots of Brandy,
stir, and drink when still hot
^^^^^^^^^^^^^^^^^^^

English Christmas Bread

From an
1897
cook book
=========

.

A CHRISTMAS SPECIAL

.

To about 4 1/2 quarts of Flour,
add 2 Tbsp. of Lard,
1 handful of Salt,
1 c. of Brown Sugar.
Set on the back of the stove to warm.
Boil 4 medium-sized Potatoes,
strain and when lukewarm add 5 Yeast Cakes,
1/2 c. of Sugar,
enough Flour to make a Sponge.
While the Sponge is rising,
add to the Flour
2 lbs. of Raisins,
1 1/2 lbs. of large Raisins,
1/4 lb. of Candied Citron,
2 tsp. each of
Allspice,
Cinnamon,
and Mace,
1 tsp. of Cloves,
1 handful of Caraway seeds.
When the Sponge is ready,
add to the whole,
use enough lukewarm Water to make
about the same as White Bread,
adding 1/2 c. of Syrup to the Water.
Let rise over night,
put in tins,
let rise again,
then bake in a slow oven.
=================

Lemon Wafers

From a
1912
cook book
- - - - - - - - -

.

Cream 1 c. of Butter;
add 2 c. of Sugar,
and 3 Eggs well-beaten.
Flavor with the Juice of a large Lemon.
Stir in Flour enough to make as soft a Dough
as can be rolled.
Roll very thin and shape with a cutter.

.

This recipe may also be used for;
Vanilla,
Chocolate,
or Orange
Wafers.
======

Buttermilk Cake

From a
1912
cook book
=========

.

2 c. Sugar
1 tsp. Cinnamon
1 tsp. Cloves
1/2 Nutmeg, grated
2 c. Buttermilk
1 tsp. Baking Soda
1 c. chopped Raisins
enough Flour to stiffen
.

Mix thoroughly,
and bake in a moderate oven.
====================

Ginger Snaps

From an
1897
cook book
- - - - - - - - -

.

Melt 1/2 c. Butter,
and turn it into 1 c. Molasses
with 1 tsp. of Ginger,
1 scant tsp. of Baking Soda dissolved in
1 tsp. of Water,
and Flour enough to roll.
Bake quickly.
_ _ _ _ _ _

VENISON, Marinaded and Baked

From a
1902
cookbook
- - - - - - - -

.

Take a shoulder of Venison,
bone and flatten it,
lay it in a deep dish with
1 pint of Vinegar,
1/2 pint Oil,
1 slice of Onion,
a bunch of Sweet Herbs,
the grated Rind of a Seville Orange,
1 pinch of grated Nutmeg,
and a little Pepper,
Salt,
and Powdered Sugar.
A glassful of White Wine may be added or not.
Let it remain in this Marinade for 48 hours,
and turn it about 3 or 4 times.
Take it up,
cover with Greased paper,
and bake in a moderately heated oven
until done enough.
Serve with Venison Sauce.
Time to bake the Venison,
1 3/4 to 2 hours,
according to size.
=============

Danvers Oatmeal Bread

From an
1897
cook book
||||||||||||

.

To those who like a change,
this will furnish all that is desired.

.
.

1 c. Rolled Oats
1 pt. Hot Water
1 tsp. Salt
1 tsp. Butter
1/2 c. Molasses
1 Qt. Flour, after it is sifted
1/2 Yeast Cake
.

Proceed as for Flour Bread.
===================

Venison Meat Balls

From a
written
recipe
______

.
3 slices of Wheat Bread
20 Ritz Crackers
2/3 c. Milk
2 tsp. Baking Powder
1 1/2 lbs. Ground Venison
1/2 c. Onion, finely chopped
1/2 tsp. Salt
1/2 tsp. Seasoning Salt
1 tsp. Garlic Powder
1/4 tsp. Italian Seasoning
1 Pinch Red Pepper Flakes
1 can Mushroom Soup
.

Combine;
Bread, Ritz Crackers, Milk, and Baking Powder
in a large bowl.
Add Meat, Onion, Salt,
Seasoning Salt, and Garlic Powder.
Mix well.
Form into balls and brown,
turning them constantly.
oooooooooooooooooooo

Christmas Fruit Cookies

From a
1909
cook book
- - - - - - - - -

.

AA Christmas Special
================

.

1/2 c. Lard
1/2 c. Butter
1 c. Sugar
2 Eggs, beaten
1/2 c. Milk
2 c. Flour
1/4 tsp. Baking Soda
3/4 c. Currants
3/4 c. Raisins
2 c. Rolled Oats, uncooked
.

Cream the Butter and Lard,
add the Sugar, Eggs, Milk, Flour, Baking Soda,
Currants, Raisins, and Rolled Oats.
Mix thoroughly,
drop a teaspoon at a time in unbuttered pans,
and bake in a slow oven.
=================

Dressing for Cold Slaw

From a
1914
cook book
``````````

.

1 Egg, well beaten
1 Tbsp. Sugar
1/2 tsp. Salt
1 dash Pepper
1/2 c. Vinegar
.

Mix together,
set on the stove and let come to a boil,
stirring constantly.
Add a piece of Butter
and pour hot over chopped or shaved Cabbage.
``````````````````````````````````````````

Coffee

From an
1897
cook book
``````````

.

.......The first-class hotel or restaurant coffee is quite different from the ordinary family coffee. To drink strong coffee is an acquired taste, and it is probable that the average man and woman would prefer something not quite so good as the best houses offer. "Good," by the way, is a comparative term. What is good coffee to one is poor to another.

.......The ordinary recipe for making coffee recommends a combination of Mocha and Java. The proportion generally recommended is about 2/3 Java to 1/3 Mocha. There are many who prefer even less Mocha than this, and others consider Java good enough by itself.
.......The Waldorf Hotel in New York, it is said, uses 2/3 Mocha to 1/3 Java, for breakfast coffee. The coffee-maker of that magnificent hostelry does not believe in pulverized, or even very finely ground, coffee, but he soaks the coffee in cold water a full hour before he pours the hot water on it. His proportion is 5 quarts of water to a pound of coffee. For black coffee, for after dinner use, he uses 1 quart less water, and rather more Java than Mocha.
.......There is an endless variety of coffee pots, but given a good quality of the berry, properly roasted and ground, and one can make good coffee in a tin pail, or anything else, even without a strainer, filter or bag.
.......The soldiers during the war became adepts at coffee-making, with only a tin cup for a coffee pot. They would fill the cup nearly full of cold water, put in enough coffee to make it sufficiently strong, let it soak to a moist condition, set it on the camp-fire and bring it to a boil, and then make a long pour of a stream of cold water from a canteen held high above the cup to "settle" it. Uncle Sam furnished very good coffee, as a rule, to his soldier boys, and they enjoyed it, as a veteran ancestor has often told me.
.......Breaking an egg into the coffee before boiling tends to make it clear, but it dose not allow so complete an extraction of the strength of the berry. The cheaper grades of coffee cannot, by any manipulation or management, be made into a good beverage. Only the best berries make the best coffee. And with them the chief points are proper roasting ("burnt coffee" is "no good"), freshness (which alone insures aroma), good water (you can spoil the best coffee with bad water) and clearness (muddy coffee is bad to everybody but a Turk).
.......Neither sugar nor cream is absolutely essential to satisfactory coffee, although most people use both. But if you are going to use any lacteal fluid at all, cream alone will be satisfactory. Skim milk in coffee is a damaging addition. And so are brown sugar and molasses, such as many a family forty years ago had to use. <(about 1857)
.......Boiling dose not ruin coffee. Indeed, some of the nicest coffee to be had is made by boiling. But the general preference is for an extract made without boiling, but with water almost at the boiling point.

\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
::::::::::::::::::::::::::::::::::::::::::::::::::::::::

A Good Cup of Coffee

From an
1897
cook book
,,,,,,,,,,,,,,,,

.


.......A good cup of coffee, says a caterer, is made by taking 2/3 of the best Java for flavor and the remaining 1/3 of equal parts of Mocha for strength and Maracaibo for color. Boil fresh water in the porcelain-lined pot, then add the coffee. After the coffee has been on the fire for 1o minutes shake the pot slightly with a rotary motion and then let it stand for 5 minutes more. Serve with cream. Some people add an egg and others put a bit of fish skin with the coffee. An essential point to be remembered is that the best quality of coffee, and fresh water, are necessary. For hygienic reasons, hot water from the faucet must not be drawn, but cold water must be allowed to boil on the stove for the especial purpose of coffee.

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

Lollipops

From an
1897
cook book
- - - - - - - - -

.

1 scant pt. Milk
2 squares Chocolate
1/2 c. Butter
3 heaping c. Sugar
.

Boil together,
until brittle when tried in water.
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Mock - Cherry Pie

From a
1902
cook book
`````````

.

Measure 2 cups of Cranberries,
then cut in half and soak 1/2 hour in cold Water
to remove the seeds.
Mix 1 Tbsp. of Corn-starch with a little cold Watter,
then stir it into 1 cup of boiling Water;
when thick;
remove from the fire
and add 1 Tbsp. of Butter,
a pinch of Salt,
the Cranberries,
and 1 cup of Raisins;
1 cup of Sugar,
2 tsp. of Vanilla;
pour into a Pastry-lined tin,
place a Crust over the top,
and
Bake until done.
============

Beef Ragout ( French recipe )

From a
1909
cook book
~~~~~~~~~

.

2 lbs. lean Beef
1 tsp. Salt
1/2 tsp. Pepper
1 Tbsp. Butter
2 Onions
1 Tbsp. Flour
.

Cut the Beef into 1 1/2 inch pieces,
season with Salt & Pepper.
Place a saucepan with Butter and Onions over the fire,
cook a few minutes,
add the Meat and seasoning,
cover, and cook over a slow fire for 2 1/2 hours,
adding a little boiling Water
if the Gravy gets too brown.
When the Meat is tender,
dust with 1 Tbsp. Flour,
add 1 c. boiling Water,
and cook slowly for 10 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~

Christmas Plum Pudding

From a
1902
cook book
- - - - - - - -

.a Christmas Special
.

This recipe makes one very large,
or several small Puddings:
~~~~~~~~~~~~~~~~~~~~

.

Take
1 1/2 lbs. of Bread-Crumbs,
1/2 lb. of Flour,
2 lbs. of finely shred Beef Suit,
2 lbs. of Raisins,
2 lbs. of Currants, washed, picked, and dried,
2 lbs. Sugar,
1/4 lb. of Candied Lemon and Citron Peel,
that is
2 ozs. of each.
Also, 2 small Nutmegs, grated,
the Juice of 1 Lemon,
and the rind finely chopped,
1 tsp. of Salt,
2 ozs. of sweet Almonds, blanched and sliced,
16 Eggs,
1 glass of Brandy,
and as much Milk as will wet it,
but no more than that,
as it makes the Pudding heavy.
It should be as stiff as paste.
Mix all of the dry ingredients thoroughly,
then add the Eggs and Milk,
and last of all,
the Brandy.
Boil it, and keep boiling for 10 hours.
:::::::::::::::::::::::::::::::::::::::::::::::::::

.

Best Sauce for Plum Pudding
...............................................
Take 1/2 lb. of Butter,
wash the Salt from it,
and cream until very light;
stir in 3/4 lb. of Brown Sugar,
and the beaten Yolk of 1 Egg;
simmer over a slow fire or
on the back of a stove for a few minutes,
and when at boiling heat
add 1/2 pint of good cooking Wine.
Serve in a sauce-boat,
and sprinkle Nutmeg over the surface.
______________________________________
If you would serve your Pudding
in true English style,
have ready 1 gill (1/2 cup) of pure Alcohol,
and the pudding being turned out in a
large and handsome platter,
just as the servant enters the dining-room
let another person outside the door be furnished
with a lighted match.
Having poured the Alcohol over the Pudding,
ignite it with the match,
and a beautiful, leaping blue flame will
gladden the eyes of the beholders.
^^^^^^^^^^^^^^^^^^^^^^^^

Chocolate Sandwiches

From a
1925
cook book
(((((((((((((

.

1 large Banana
2 Tbsp. Cocoa
a few Tbsp. Mayonnaise
.

Mash the Banana to a cream,
then work in the Cocoa,
and then put in the Mayonnaise.
Then place it between Buttered Bread.
==========================

South Carolina Beets

From a
1912
cook book
^^^^^^^^^^

.

Chop enough boiled Beets to make 1 pint;
add 2 Eggs well beaten
and 1/2 pint of Milk;
season to taste
and put into a well Buttered dish;
strew Crumbs over the top
and bake 20 minutes.
- - - - - - - - - - - - - - - - -

Muskmelon Pickles

From a
1902
cook book
- - - - - - - - -

.

Pare the Rind off ripe,
spicy green Melons,
remove the seeds,
and cut into thick slices.
Weigh as for Peaches,
7 lbs. of Fruit and 3 3/4 lbs. of Sugar,
and put the Sugar over with enough Water
to readily dissolve it.
Boil and skim it until clear,
then pour it over the Melon in a crock.
Repeat this for 3 mornings,
but on the 3rd add 1 c. of Vinegar to
each 3 pints of Syrup
and boil it up with a cupful of Spices in a bag.
Pour it over the Melon in jars and seal at once.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cottage Cheese

From an
1897
cook book
::::::::::::::::

.
.....Says a newspaper correspondent, under date of September, 1897:
"At the dinner given by the ladies of the town of Isle La Motte, on the
island of that name in Lake Champlain, on the 6th of this month, to
the Vermont Fish and Game League, at which dinner President McKinley and Secretary of War Alger were guests, I noticed on every table nice little cottage cheeses, about as large as a big apple, and most delicious, as I made certain as soon as dinner began. I do not see why some enterprising dairyman near every large city dose not start the cottage cheese business. It would not be an expensive experiment, and there might be money in it. In New York, New Jersey, Washington and other markets, one can buy this cheese, or its congener, "smearcase," and it is a very much appreciated
article. The common Neufchatel cheese is a substitute for it, but many like the domestic cheese much better.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
.

Cottage Cheese No. 1.
......................................

.

1 Qt. of thick sour Milk,
1 tsp. Butter,
1 saltspoon of Salt,
and 1 Tbsp. of Cream.
Scald the Milk until the Curds separates,
then strain through a cloth,
letting it drain until quite dry.
Mix with the Butter, Cream, and Salt
in a smooth paste,
and make into balls.
oooooooooooooooo

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
.

.

Cottage Cheese No. 2.
...................................

.

Take a quantity of clabbered Milk
(thickly curdled)
and beat it until the Curds separates,
pour into a coarse bag,
and hang in a cool place to drain
until the Whey ceases to run.
Then turn from the bag,
cut up with a knife,
and Salt to taste,
adding a little Cream if desired
to enrich it.
Some put in Pepper,
but as many do not like that,
it is best to omit it.
There are various seasonings used by some,
such as Sugar, Nutmeg, or Sage.
::::::::::::::::::::::::::::::::::::::::::::

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
.

.

Cottage Cheese No. 3.
.....................................

.

Take not less than 1 quart of thick sour Milk.
Lay a strainer cloth into the dish drainer or colander,
and turn the Milk into it.
Then pour on 1 pint or so of boiling water,
and gather in the corners of the strainer cloth
so as to work out the water and the Whey.
The hot water will sufficiently harden the curd,
and when drained it should be Salted,
and mixed with a little Cream,
and molded, or pressed in the cloth
into a round flat cake.
Care must be taken not to cook too much,
as it will be tough and leathery.
~~~~~~~~~~~~~~~~~~~~~~

Scalloped Turkey

From a
1909
cook book
````````````

.
A

A Thanksgiving Special
`````````````````````````

.

Into small ramequin dishes
sprinkle Dried Bread Crumbs browned in Butter.
Over this put a layer, 1 1/2 inches deep,
of chopped, cold Turkey
moistened by a spoonful of Giblet Gravy.
Cover with browned Bread Crumbs.
Bake until chestnut brown.
~~~~~~~~~~~~~~~~~~~~~~

Thanksgiving Pudding

From an
1888
cook book
................

.

A Thanksgiving Special
- - - - - - - - - - - - - - - - -

.

Pound 20 Crackers fine,
add 5 c. of Milk,
and let it swell.
Beat well 14 Eggs,
a pint bowl of Sugar,
1 teacup ( 1/2 c. ) of Molasses,
2 small Nutmegs,
2 tsp. of ground Clove,
3 tsp. of ground Cinnamon,
2 tsp. of Salt,
and 1/2 tsp. of Baking Soda,
and add to the Cracker lastly
a pint bowl heaped of Raisins,
and Citron if you like.

.

This quantity will make two Puddings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Plum Jam

From a
1902
cook book
``````````

.

Stone the Plums,
weigh them,
then stew for 20 minutes.
Add then 1/2 lb. of Sugar for 1 lb. of Fruit,
and cook together slowly an hour longer,
or until the Jam is of the desired consistency.
Put up hot in small jars.
~~~~~~~~~~~~~~~~~

Cottage Cheese, ( how to make )

From a
1902
cook book
|||||||||||||

.

Take a pail of new, rich Milk,
put it in a kettle and let it scald
(be careful that it does not boil,
or the Curd would become hard and tough),
then strain through a thin cotton bag,
allowing it to hang and drain all night.
In the morning add a teaspoonful of Salt,
a small piece of Butter,
and Sweet Cream.
Serve with Cream in addition,
or make up into Rolls or Cakes.
~~~~~~~~~~~~~~~~~~~~~~~

Souse, or Head-Cheese #2

From a
1902
cook book
""""""""""""

.

Take the Head, Tongue, and Feet
of one or more fine, well-grown Porkers;
clean these pieces well,
and soak in water for 12 hours.
Then boil until the Flesh will slip easily from the bones;
chop the Meat,
and season with
Salt,
Black Pepper,
Cloves,
Sage,
or sweet-Marjoram, rubbed fine;
mix well,
and fill with it moulds of any size or shape you choose.
In two days it will be fully set and fit for use.

.

As this Souse will keep well, and is a favorite dish,
suiting almost any meal,
housekeepers frequently make a supply of it
sufficient to last during the winter season.
In this case, turn out the moulds and pack them in a jar
capacious enough to hold all you have,
then pour over the Souse Vinegar and Water
enough to cover the whole;
place a plate over the top,
and weight it down so that the Souse is
completely submerged;
tie up the jar close,
and you will always have something ready
for an unexpected guest,
or luncheon suddenly called for.
Made Mustard and any other
high-seasoned condiment may be added at the table
to suit the individual taste.
\\\\\\\\\\\\\\\\\\\\\\\\\\