Raisin Bread

From an

1897

cook book

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

.

some Whole Wheat Flour

1 1/2 Pt. Milk

1 tsp. Salt

1 Tbsp. Sugar

1/2 cake compressed Yeast

2 c. Raisins

.

Scald the Milk, and pour it over

the Salt and Sugar.

When it has cooled to luke warm,

add the Yeast dissolved in warm water.

Stir in the Flour to make a drop Batter,

beat hard for 5 minutes,

then set in a warm place to rise.

.

When light and spongy,

add the Raisins and Flour enough to

make a soft dough.

Turn out on the board,

and knead until very smooth.

.

Let it rise again until light.

Make into 2 Loaves, and

Bake slowly,

keeping the pans covered for 30 to 40 minutes,

then removing the covers.

Keep a pan of Water in the oven.

==

.

Note:

``````

Dates or other dried Fruits may be used in place of Raisins.

Strawberry Dumplings

From an

1897

cook book

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

.

3 c. Flour

1 heaping tsp. Baking Powder

1/4 tsp. Salt

2 Tbsp. Butter

sufficient Milk, ~ (to form a soft dough)

.

Mix together the Flour, Baking Powder, and Milk.

Rub in the Butter and wet up with the Salt.

Roll out about 1/2 inch thick and

cut into 4 inch squares.

In the centre of each, place 3 or 4 large Berries,

then gather up the paste around them.

Set on a greased tin and steam for 25 minutes.

==========

Dumplings should be eaten with a Strawberry Sauce.

.

2 Tbsp. Butter

1 c. Powdered Sugar

a few drops Lemon Juice

1 (shy) c. Berries

.

Prepare by beating together the first 4 ingredients.

Then stirring in the Berries.

~~~~~~~~~~~~~~~~~~~~~~~
*****

Picalilli

Found in an

1888

cook book

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

.

1 peck Green Tomatoes, -{seeded

2 large heads Cabbage

3 large Green Peppers

1/2 c. Salt

some Cider Vinegar

1 Tbsp. Mustard

1 Tbsp. Allspice

1 Tbsp. ground Cloves

2 lb. Sugar

1/4 c. Horseradish

3 Onions, -{chopped

.

Chop and mix well,

the seeded Tomatoes, Cabbage, and Green Peppers;

add the Salt,

put in a colander to drain over night.

.

In the morning, cover it with good Cider Vinegar,

and let it boil until soft.

Then drain off that Vinegar and add

the Mustard, Allspice, ground Cloves,

Sugar, Horseradish, and chopped Onions.

Cover nicely with Cider Vinegar,

and let it boil a few minutes.

.

Put into a stone jar (crock) and lay on the top,

a thin white cloth.

Put an old plate on it to keep it under the Vinegar.

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

Preserved Rhubarb

From an

1888

cook book

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

.

6 lb. Rhubarb

1 Lemon Peeling

1/2 teacup, {1/4 c.) Water

6 lb. Sugar, (Brown)

.

Take Rhubarb of usual sized stalks,

cut into one inch lengths;

need not be split;

put the Lemon Peeling into the stew-pan,

add the Water to prevent burning;

when it has boiled tender add Sugar, (Brown)

pound for pound to the Rhubarb.

Strain out the Juice;

which allow to boil gently for 1/2 an hour.

Pour the Juice over the Rhubarb once again,

and boil for 15 minutes.

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

~~~~~~~~~

Higdon

From an

1888

cook book

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

.

Take Equal Quantities of;

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

Cabbage

Green Tomatoes

White Onions

.

1/2 the Quantity of;

Green Peppers

______________

.

Salt

Weak Vinegar, -{1/2 Water & 1/2 Vinegar

Straight Vinegar

Mustard Seed

1/2 box Ground Mustard

1 Gal. Vinegar

Mixed Spices

Black Pepper

.

Chop all ingredients fine, without bruising.

Put them in an earthen vessel,

put a layer of Salt between a layer of Vegetables,

making several layers.

Let them remain 1/2 a day,

then squeeze them out and

pour over the mass weak Vinegar.

Let this remain 24 hours.

.

Next day;

Put washed Mustard Seed into

enough Vinegar to cover them well,

and soak for 1/2 an hour;

add soaked Mustard Seed,

and 1/2 box of Ground Mustard to

1 gallon of Vinegar.

.

Then tie in a thin muslin bag,

mixed Spices and Black Pepper

to season high.

.

Take the Vegetables from the weak Vinegar;

put it into the jar in which it is to be kept;

pour the Spices and Vinegar over it.

Tie the jar;

put it in a pot of Water,

and make the Water around it boil for an hour.

*****

.

.

Note:

~~~~~~~~~

I rewrote this recipe so it would be easier to understand.

=======

Pickled Plumbs

From an

1888

cook book

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

.

Vinegar

Salt

Mustard Seed

.

Make enough Pickle Brine of good Vinegar,

Salt, and Mustard Seed.

Have it boiling hot and pour it over the Plumbs;

after it has stood thus over night,

heat the Vinegar again,

and again pour it on the Plumbs.

.

The Plumbs should be gathered just as

they are beginning to turn from their green color.

oo o o ooo o

ooo o o oo o

oooo o o ooo o

o oo o oooo o o o o

Coffee, Coffee Cake

From an

1888

cook book

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

.

5 c. Flour

1 c. Strong Coffee

1 c. Sugar

1/2 c. Molasses

1 c. Butter

1 tsp. Baking Soda

2 tsp. Cinnamon

1 tsp. Cloves

some Raisins, ~ (or Currants)

.

Mix all ingredients together thoroughly.

Pour into pan and bake until done.

~~~~~~~~

______ ______

Chewing Gum (home made)

Found in an

1888

cook book

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

.

2 oz. Prepared Balsam of Tulu

1 oz. refined Sugar

3 oz. Oatmeal

some Water

some Powdered Sugar

.

Soak the Gum in Water,

then mix all the ingredients;

roll in Powdered Sugar

to make the sticks.

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

Brandy Sauce

From an

1888

cook book

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

.

1/4 lb. Butter

1 lb. White Sugar

1 wineglass, ~ (1/4 c.) Brandy

1/2 small Nutmeg

.

Beat Butter to a Cream,

add gradually the Sugar,

Brandy, and Nutmeg.

.

Beat until light and white,

then pile up in a pyramid.

_-_

-------

----------

Hot Lemonade (also a cold remedy)

From a

very old

cook book

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

.

Make the same as cold Lemonade,

using boiling hot Water in place of cold Water.

.

In case of a severe cold,

drink warm as possible

just before retiring.

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

.

Squash Pie

From a

very old

cook book

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

.

1 Qt. Steamed Hubbard Squash

5 Eggs, -{well beaten

2 Qt. Milk

1 Tbsp. Cinnamon

1 Tbsp. Ginger

1 c. Sugar, ~ (or sweeten to taste)

slightly Salt

.

Steam a Hubbard Squash;

when it is done, rub through a colander.

.

To every Quart of sifted Squash,

add all remaining ingredients.

Mix together well.

.

Bake as you would

a Pumpkin Pie.

____________

Coffee Souffle

From an

old

cook book

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

.

1 1/2 c. Strong Coffee

1 Tbsp. Gelatin

1/3 c. Sugar

1/2 c. Milk

3 large Eggs

1 dash Salt

1/2 tsp. Vanilla

.

Dissolve Gelatin in Coffee

and heat in double boiler.

Add Yolks of Eggs slightly beaten,

and mix with Sugar and Salt.

Cook until it coats spoon.

Add Whites of Eggs beaten stiff.

Add Vanilla.

Mold, chill and serve with Cream.

.

Serves eight.

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

Pickled Carrots (German Style)

From a

very old

(unknown date)

cook book

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

.

Take small,tender Carrots.

Scrape and rub off the skin.

Parboil in Salted Water,

not too much,

or they will not keep their shape.

Drain and put in a jar.

.

Boil Vinegar enough to carry them.

Pour on and let remain twenty-four hours.

Drain off and scald again.

Put a Bay leaf, and 3 or 4 Cloves in with the Carrots.

Add a little Salt to the boiling Vinegar,

and pour over the Carrots.

.

If wished to keep a long time,

seal up with egg-paper.

.

They are very ornamental,

especially when served with

Pickled Beets.

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

Huckleberry Tea Cake

From an

1888

cook book

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

.

2 c. Sour Milk

1/2 c. White Sugar

1 large Egg

1 tsp. Baking Soda

1 tsp. Salt

enough Flour

lots of Berries

.

Mix together the first five ingredients;

add Flour enough to make it a stiff dough.

Beat it well and fill with Berries.

.

To be eaten hot, with Butter.

,

Note: .................

If made with sweet Milk,

use Baking Powder

instead of Baking soda.

***

Wheatie Cookies

From a

1947

cook book

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

.

1 c. Shortening

1 c. Brown Sugar

1 c. White Sugar

2 Eggs

2 c. Coconut, ~ or Nuts, - your choice

2 c. Flour

1/2 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. Salt

1 tsp. Vanilla

2 c. Wheaties

.

Cream Shortening, then add

Sugar, Eggs, Vanilla, and

dry ingredients.

Mix well.

.

Drop from teaspoon onto

ungreased baking sheet.

.

Bake 8 or 9 minutes at 400 degrees.

.

(Makes 100 Cookies)

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

Filled Cookies (Raisin or Fig)

From a

1925

cook book

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

.

1 c. Sugar

1 Egg

1 pinch Salt

2 1/2 c. Pastry Flour

1 tsp. Baking powder

1/ c. Butter

1/2 c. Sour Milk

1 scant tsp. Baking Soda

.

Mix together and roll thin.

.

.

Filling for filled cookies:

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

4 Tbsp. Water

1 c. Raisins, or Figs, -{ground

1/2 c. Sugar

Juice of 1/2 Lemon

.

Mix together well;

Cook and spread on dough

when cold.

===========

Bread & Butter Pickles

From someone

in Ohio

Date: 9-1-1938

written in a

1911

cook book

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

.

6 Qt. Cucumbers, -{sliced

12 medium Onions, -{cut up fine

6 Green Mangoes, -{cut up fine

8 c. Sugar

6 Tbsp. (large) Celery Seed

4 Tbsp. White Mustard Seed

1 Qt. Sour Vinegar

.

Slice Cucumbers.

Cut up Onions real fine.

Layer of each in Salt,

and let stand over night.

.

Dissolve Sugar & Spices in the

Vinegar, on stove.

.

Cut up Mangoes, and add to

the Vinegar mixture.

.

Pour over the Cucumbers and let

them just come to a good boil.

Then take off the stove

and let sit.

_ _ _ _ _ _ _

Ham Croquettes

From a

1911

cook book

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

.

1 teacup, = {1/2 c.) Cooked Ham, -{chopped fine

2 teacups, = {1 c.) Mashed Potatoes

3 large Egg Yolks

1 Tbsp. Butter

some Cayenne to taste

.

Mix Potatoes, Butter, 2 Egg Yolks, and Cayenne,

beat until smooth, then set to cool.

Chop the Ham, mix with other Egg Yolk,

set on stove a moment, then turn out to cool.

When thoroughly cool, take a Tablespoon of the

Potato mixture,

make a hole, then put a large teaspoon of Ham inside,

shape into a ball;

after dipping in Egg,

and rolling in crumbs fry in deep fat.

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

Bavarian Cream

From an

1897

cook book

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

.

1/4 box Gelatin

some Cold Water

1 c. hot Milk

1/3 c. Sugar

Flavor with Lemon, Vanilla, Chocolate, or Coffee

1 pt. Whipped Cream

.

Soak Gelatin in cold Water until it is soft,

then dissolve it in the hot Milk, and with

the Sugar;

add your choice of Flavoring,

and set away to cool.

.

Whip the Cream, and when the Gelatin is cold,

and beginning to stiffen,

stir in lightly the Whipped Cream.

When nearly stiff enough to drop,

pour it into molds.

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

Bavarian Fruit Cream

From an

1897

cookbook

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

.

1/4 box Gelatin

some Cold Water

1 c. Hot Milk

1/3 c. Sugar

Flavor with your choice of Berries, or Fruit

1 pt. Whipped Cream

.

(Follow the instructions of Bavarian Cream)

.

The addition of Strawberries makes this

a Strawberry Bavarian Cream,

the addition of Bananas makes it a

Banana Bavarian Cream,

and so on through all the Fruits,

Nuts, and other flavors.

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

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

Bread Sticks

From an

1897

cookbook

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

.

Bread Sticks are an inviting accompaniment for Soup.

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

.

4 c. Flour

1 c. boiled Milk

1 scoop Butter, -{size of an Egg

1 Tbsp. Sugar

1 Egg White

1/4 cake Compressed Yeast

sufficient Salt

.

The Butter is to be dissolved in the warm Milk,

and the Yeast dissolved in a little cold Water.

The White of the Egg is beaten to a stiff froth.

Put all with the Flour and thoroughly knead,

then let rise over night.

Next morning take a piece of the dough

about as large as a pullet's Egg,

and roll out into sticks about a foot long.

Place them in long pans, 2 inches apart,

let them rise in a cool place for 1/2 an hour.

.

Bake 1/2 hour in a slow oven,

they should be dry and crisp.

___ ___ ___ ___ ___

Fried Salt Pork with Milk Gravy

Found in an

1897

cook book

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

.

Cut slices of Side Pork 1/4 inch thick,

fry both sides until the Pork is crisp,

taking care that it dose not burn.

Remove to a dish, and place where it will

keep hot until served.

Pour the greater part of the Fat from the pan,

allowing about one cooking spoonful to remain.

Stir into this, while hot,

1 1/2 Tbsp. of Flour mixed smoothly with

1 pint of cold Milk,

stir rapidly until thick and smooth,

and serve in a Gravy tureen.

.

When other Meat is not on hand or

accessible, this makes the basis of

a very comfortable meal.

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

Peanut Soup

Found in a

1907

cook book

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

.

2 c. shelled and Blanched Peanuts

1/4 c. Onion

1/4 c. Celery

2 c. White Stock

4 Tbsp. Butter

2 Tbsp. Flour

2 c. Milk

some Salt

some Cayenne

some Paprika

.

Chop Peanuts in meat chopper.

Cook chopped Nuts, Onion, and Celery

in White Stock for 20 minutes.

Melt Butter;

add Flour, Milk and Seasonings;

cook for 5 minutes.

Combine mixtures,

strain, and serve.

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

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

Mushroom Sauce

From a

1911

cook book

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

.

This Sauce is a very popular one for any kind of

roasted, broiled, or braised meat,

being particularly flavored for Beef.

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

.

1 can French Mushrooms

1 Tbsp. Flour

2 c. Stock

4 Tbsp. Butter

some Salt

some Pepper

.

Heat the Butter, add the Flour, and stir until

of a very dark-brown hue.

Gradually add the Stock, and when it boils,

pour in the Liquor from the Mushrooms.

Season to taste with Salt and Pepper;

then simmer gently for 20 minutes,

skimming off any Fat that rises.

Add the Mushrooms, and

Cook for 4 minutes,

and serve.

.

If Mushrooms are not very gently treated,

they will quickly become tough.

Too much cooking ruins them,

3 or 4 minutes being quite sufficient.

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

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

Barbecued Meat Balls

From

the

WHITE HOUSE CHEF

COOKBOOK

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

1968

::::::::

.

(Sauce for 30 tiny Meat Balls)

.

1/2 c. chopped Onion

1/2 c. chopped Celery

1/2 c. chopped Green Pepper

1/4 c. Salad Oil

1/2 c. Ketchup

1 Tbsp. Brown Sugar

1 tsp. Dry Mustard

1 tsp. A-1 Steak Sauce

1/2 c. Beef Broth

3 Whole Cloves

1 dash Chili Powder

some Salt & Pepper to taste

.

the Meat Balls

.

Saut'e Onion, Celery and Green Pepper

in Oil until tender.

Add remaining ingredients,

(except Meat Balls)

and simmer for 20 minutes.

.

Then add tiny Meat Balls

and simmer for 20 minutes.

ooooo

ooo

Crumpets

From a

1911

cook book

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

.

1 c. Milk

1/2 tsp. Salt

1 tsp. Sugar

1/2 Yeast Cake, ~ or 1/2 c. Yeast

1/4 c. melted Butter

some Flour

.

Scald the Milk and add to it

the Sugar, and Salt.

When lukewarm, add the Yeast and

sufficient Flour to make a rather stiff Batter.

Set in a warm place to rise for 1/2 hour,

when the mixture should be light and spongy.

Then stir in the melted Butter.

Have ready a heated griddle and

a number of Crumpet-rings.

.

The English Crumpet-rings are made of iron,

and are much larger than our Muffin-rings,

being about 4 inches in diameter.

Large Muffin-rings may be used.

.

Grease them and lay them on the griddle.

When hot, pour in Sufficient Batter to fill

them to the depth of 1/2 inch.

Place them in a moderate oven heat,

so they will rise slowly.

When the upper side is full of bubbles,

and slightly dried, turn the Crumpets,

rings and all, baking lightly on both sides.

.

When done they should be partly torn open,

Buttered well, and set in the oven, or

they may be toasted on either side and

served very hot.

.

Care should be taken that the Batter is not

too thin, else it will escape from under the rings.

The heat in the pan and rings

usually prevents this however.

Rich Muffins

From a

1918

cook book

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

.

1/4 c. Fat

1/4 c. Sugar

1 Egg

3/4 c. Milk

2 c. Flour

1 Tbsp. Baking Powder

1/2 tsp. Salt

.

Cream the Shortening, add Sugar gradually,

well-beaten Egg, Milk, and the Flour mixed and

sifted with the Baking Powder and Salt.

Beat until ingredients are thoroughly mixed.

.

Bake in well-greased muffin tins

about 25 minutes.

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

Mustard Pickles

From a

1925

cook book

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

.

1 gal. Vinegar

1 c. Sugar

1/2 c. Salt

1/2 c. Ground Mustard

.

Mix well and pour over Cucumbers.

Let set.

Ready for use in about two weeks.

Blackberry - Rhubarb Marmalade

From a

1925

cook book

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

.

Blackberries

Rhubarb

Sugar

.

Take 2 - 3 as many

Blackberries as Rhubarb,

and just as much Sugar as Fruit.

.

Cook 20 minutes,

can and seal.

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

.

(It can't get any easier than this)

***

Caramel Pie

From a

1925

cook book

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

.

1 c. Dark Brown Sugar

1 1/2 c. boiling Water

2 rounded Tbsp. Flour

1 Egg

1/2 tsp. Vanilla

.

Thoroughly mix the Flour and Sugar.

Add to this the Water,

place in a double boiler over the fire

and stir until mixture thickens.

Drop in this the whole Egg,

beating vigorously until thoroughly mixed.

Cook a few minutes longer,

remove from fire and add Flavoring.

Pour into baked Crust.

Spread with the beaten Egg Whites

to which 2 Tbsp. of Sugar has been added.

Brown in oven.

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

Chili Con Carne

Found in a

1918

cook book

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

.

1 pt. Dried Lima Beans, ~ or Kidney Beans

2 c. Beef, -{chopped

1 tsp. Salt

1/4 c. Suet, -{forced through food chopper

1 Red Pepper, -{cut in strips

1/2 Onion, -{sliced

1/8 tsp. Pepper

1/2 tsp. Mustard

1 Tbsp. Vinegar

some Tomatoes to cover

some Water

.

Soak Beans over night.

Arrange ingredients in layers in a bean pot.

Add enough Water to cover.

.

Bake slowly for 3 or 4 hours.

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

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

Onion Soup

From a

1914

cook book

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

.

4 large Onions

some Butter

1 Qt. White Stock

1 tsp. Salt, -{or a little less

1 dash Pepper

1 1/2 c. Milk

3 Eggs, -{beaten

.

Cook Onions in Butter until tender,

being careful not to brown.

Then place them in a kettle with

the White Stock, Salt, & Pepper.

Cook slowly for one hour.

Stir into the mixture the Milk

and simmer for a few minutes.

Then beat the Eggs until light and slowly

pour the hot Soup over them beating constantly.

.

Serve with slices of Bread that have been

spread with Cheese and Toasted.

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

Beef's Heart

From an

1897

cook book

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

.

.

A Beef's Heart makes a nice Roast,

and furnishes more Meat for the money

than any other part of the animal.

It can be stuffed with any good Dressing for a Roast.

.

The Heart should be Boiled for one hour,

and then stuffed,

and Roasted for two hours.

.

.

(It also makes a nice cold dish)

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

****

Buttermilk Cake

From an

1897

cook book

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

..

This is the easiest Cake in the World to make,

and is almost always successful.

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

1 c. Butter, -{melted

3 c. Sugar

6 Eggs, -{well beaten

3 c. sifted Flour

1 c. Buttermilk

.

Melt the Butter and stir in the Sugar,

well beaten Eggs, Flour, and Buttermilk.

.

(Sour Cream is an excellent substitute for

Buttermilk, and, if used, a pinch of Baking Soda

must be added).

.

Half of this quantity makes a fair sized Cake

for a small family, and is good with or without Frosting.

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

Cream Cheese Salad

Found in an

1897

cook book

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

EASTER SPECIAL

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

.

8 oz. Cream Cheese

little Milk

some Lettuce Leaves

.

A French Dressing made of;

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

4 Tbsp. Oil

2 Tbsp. Vinegar

1/2 tsp. Salt

1/4 tsp. Pepper

.

Moisten the Cream Cheese with a little Milk;

form into small egg shapes and serve in nests

of Lettuce Leaves with a French Dressing

made of the Oil, Vinegar, Salt, and Pepper.

.

.

(egg shapes may be colored with Food coloring)

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

Corn Soup

Found in an

1897

cook book

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

.

This may be made either with

fresh Sweet Corn,

or canned Corn.

.

1 pt. Corn

1 Qt. Water

1 Tbsp. Butter

1 Tbsp. Flour

some Cayenne Pepper

some Salt

1 pt. Milk

1 c. Cream

.

When fresh Corn is used,

cut and scrape from the cob

all the Corn and Pulp,

and for a Pint of Corn allow 1 Quart Water;

boil it one hour, then press through a colander.

Melt the Butter in a sauce pan,

into which stir smoothly the Flour.

Season with Cayenne Pepper, and Salt,

and add, with Hot Milk...

(and a cup of Cream, if you can afford it),

to the Hot Corn Water.

Let it stand a few minutes before serving,

but DO NOT let it boil after the Milk is added.

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

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

DON'T FORGET

.

NOTE:
________

.

.

Take a look at the

Monthly Specials.

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

Fried Sweet Potatoes

From an

1888

cook book

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

.

Parboil the Sweet Potatoes,

skin and cut lengthwise into

slices 1/4 of an inch thick.

Fry in sweet dripping.

.

.

(cold boiled Potatoes are nice cooked the same way)

***