Snow Pancakes

From a 1902

Cook Book

~~~~~~~~~

.

Did you know;

Freshly fallen Snow may be used instead of Eggs,

in making Pancakes.

Care must of course be taken that the Snow is

as pure as possible.

.

The Batter should be made rather thick, and the

Snow mixed with each Pancake,

just before it is put into the pan.

.

As a general rule, it may be calculated that

2 Tbsp. of Snow will be equal to 1 Egg.

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*

Note :

~~~~~

My own estimated guess would be about;

1 tsp. of Snow per Large Pancake.

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Corn-meal Pancakes

2 c. boiling Milk
1 c. Corn Meal
1/2 c. Flour
2 large Egg, -{beaten very light
1 Tbsp. Butter, -{melted
1 Tbsp. Molasses
1 tsp. (heaping) Baking Powder
1tsp. Salt
.

Pour the boiling Milk over the Corn Meal.

Let sit to cool.

.

When cool, add the Butter, Molasses, Salt, & Flour.

Then, lastly, the Eggs,-{beaten very light.

.

(If the Batter is too stiff, thin with cold Milk

to the right consistency).

Pancakes

Made from scratch

\\/// \\\//

.

1/4 lb. Flour, -{sifted

1 Egg

1/4 Gill= (2 Tbsp.) Milk

1 3/4 Gill= (7/8 c.) Milk

2 oz. = (1/2 stick) Butter, -{melted

1 small pinch Salt

little more Butter, -{to fry in

a little Sugar

1 cut Lemon

.

In a large bowl;

mix Flour, Egg, & 2 Tbsp. Milk.

Stir to a smooth paste;

then add the other Milk, Butter, & Salt.

Mix well.

.

(If it seems to be lumpy, strain this Batter).

.

Put a small piece of Butter into a

Pancake pan;

when melted, pour in 2 Tbsp. of Batter;

spread it so as to cover the pan entirely.

Fry until colored on one side;

then toss it over and cook other side.

.

Place Pancakes on Hot serving platter,

sprinkle each Pancake with a little Sugar.

.

Serve with a cut Lemon. -{optional]

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Potato Pan cakes

From a book

over 105 years old

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

6 large, Raw Potatoes

1 Egg

1 Tbsp. Flour

1 tsp. Salt

.

Peel and grate Potatoes.

Add all other ingredients to Potatoes.

Mix together well.

.

Fry in Hot Lard, <<<< -- >>>> deep fry??

until brown and crisp.

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Brown Bread

(Made, by using Pressure Cooker)

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1 c. Graham Flour

1 c. Corn Meal

1 c. Rye Meal

1 tsp. Salt

1 tsp. Baking Soda

3/4 c. light Molasses

2 c. Milk, -{sweet or sour

1 c. Raisins

2 Qts. Water in Pressure Cooker, with basket

.

Mix all dry ingredients together.

(first 5 items).

.

Add;

Molasses, Milk, & Raisins.

Beat well.

.

Pour into 2 (pint size) Buttered pans.

Cover with wax paper, &

tie securely.

.

Place pans on rack,

with Water in cooker.

.

Close cover securely.

Allow steam to flow freely from vent pipe

for 20 minutes.

.

Then place Pressure Regulator on vent pipe.

.

Cook 25 minutes at 10 lbs. Pressure.

Turn off heat...

Let pressure drop on it's own.

.

Remove bread & cool on Wire rack.

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Spaghetti Sauce #3

(With Meat)

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

.

4 Tbsp. Salad Oil

3 Lbs. Ground Beef

2 large Onions, -{chopped

2 cloves Garlic, -{sliced hair thin, with a razor blade

1 c. Celery, -{chopped

1 large Green Pepper, -{diced

1 Tbsp. Salt

12 oz. Tomato Paste, ~ (two 6 oz. cans)

2 c. Tomato Juice

3 tsp. Chili Powder

1/2 tsp. Curry Powder

1/4 tsp. Cayenne Pepper

.

Brown Meat in Salad Oil.

Add;

Onions, Garlic, Celery,

Green Pepper, & Salt.

.

Separately mix;

Tomato Paste, Tomato Juice, Chili Powder,

Curry Powder, & Cayenne Pepper.

Then combine with previous mixture.

.

Let simmer for 30 to 40 minutes, on low heat.

(Stirring occasionally).

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

Mmmmmm!

*

Italian Potted Beef

Use Pressure Cooker

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6 lb. Rump Roast, or Chuck Roast

3 Tbsp. Olive Oil

2 fairly large, strong Onions, -{chopped

1 c. Celery,-{diced

2 large Carrots

2 Bay Leaves

1 Tbsp. Salt

1 c. Mushrooms, -{sliced

12 oz. Tomato Paste, ~ (two 6 oz. cans)

10 1/2 oz. can Beef Broth

1 c. Red Wine

.

Heat Pressure Cooker and add Olive Oil.

Brown Roast.

.

Add prepared Vegetables and Seasonings.

.

Blend Tomato Paste with

Beef Broth, and Red Wine.

Pour over Meat.

.

Close cover securely and place

Pressure Regulator on vent pipe.

Cook for 35 minutes at 10 lbs. Pressure.

(Turn off heat and let Pressure drop on it's own)

.

Serve with Gravy

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

*

Sour Milk Muffins

From

over 100 years ago.

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

.

2 Eggs

1 c. Sour Milk

1/2 tsp. Baking Soda

1 Tbsp. Sugar

1/2 tsp. Salt

1 1/2 c. sifted Flour

.

Beat the Eggs until very light,

add Sour Milk... in which the

Baking Soda has been dissolved.

.

When well mixed, add

Sugar, Salt, & Flour.

.

Have the pans hot,

and well Greased.

Fill only 1/2 full.

.

Bake at 350 , for about 20 minutes.

*

Cheese and Ham (open sandwich)

An Old Time

Favorite.

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

.

1 c. White Sauce

1/2 c. Ham,-{chopped

1/2 c. Grated Cheese, ~ (your choice)

1/2 tsp. Cayenne

.

Mix all ingredients together.

Serve Hot,

on Toast.

~~~~~~~~~

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

Peanut Cookies

2 c. Sugar
1 c. Butter
3 Eggs
1 tsp. Nutmeg
1/2 tsp. Cinnamon
3 Tbsp. Milk
1/2 tsp. Baking Soda
1 c. Peanuts, -{chopped
6 c. Flour
.

Cream Sugar, & Butter;

then add...

Eggs, Nutmeg, Cinnamon...

dissolve the Soda in the Milk and add.

.

Stir in the chopped Peanuts, & Flour.

Mix together well.

.

Bake as you would, any other Cookie.

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*

Succotash

Recipe

for canning

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.

X amount Corn, -{young, & freshly picked

X amount Green String Beans, or Lima Beans

some Water

also Canning Salt

.

Remove husks & silk from

young, freshly picked Corn.

.

Cook the Corn on the Cob for 5 minutes,

in just enough Water to cover it.

.

Cut Kernels from Cob.

Set the corn aside.

.

Prepare 1/2 to equal amount of

Green Beans,

or

Lima Beans...

by Cooking 5 minutes,

in just enough Water to cover the Beans.

.

Combine the Corn & Beans,

then reheat to boiling point.

.

Strain, saving this liquid.

.

Pack in hot, sterile jars.

Add 1 tsp. Canning Salt

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

to each Quart.

.

Pour saved Vegetable Water over the

packed Succotash...

only just enough to cover it.

Note:

Do not use Salt, when first

cooking the Vegetables.

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

.

Adjust lids and set in Pressure Cooker,

with about 2 inches of Water in it.

.

Process at 10 lbs. Presser;

.

85 minutes for Quarts,

Or

55 minutes for pints.

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Shrimp Jambalaya

3 Tbsp. Shortening
2 cloves Garlic
1 c. Onion, -{chopped
1 lb. Precooked Ham, -{diced
2 c. uncooked Rice
1 Tbsp. Salt
1/4 Tbsp. Black Pepper
1/4 tsp. Allspice
1 pinch Cayenne
1 pinch Chili Powder
1 pinch Basil
1 c. Water
2 lbs. canned Tomatoes, ~ (two 1 lb. cans)
12 oz. Sliced Mushrooms, with liquid, ~ (two 6 oz. cans
2 lbs. Cleaned, Raw Shrimp
1 large Green Pepper, -{cut in strips
.

Use Shortening to Saute...

Garlic, & Onion until golden.

.

Stir in Ham & Rice.

Cook until Rice is golden.

Remove Garlic.

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

Add Seasoning, Water, Tomatoes,

and Mushrooms with liquid.

Mix together well.

.

Add Shrimp, and sprinkle thin

slices of Green Pepper over top.

.

Cover and let simmer for 15 to 25 minutes.

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*

Coffee Custard

Made with Pressure Cooker

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.

1 Qt. Milk

1/2 c. Ground, Dark Coffee

4 large Eggs

2/3 c. Sugar

1.2 tsp. Salt

1 tsp. Vanilla

2 c. Water... in Pressure Cooker, with basket

.

Scald the Milk with Coffee Grounds;

strain through a cloth.

Let cool slightly.

.

Combine slightly beaten Eggs, Sugar, & Salt.

.

Add Milk & Coffee mixture slowly,

stirring constantly.

Add Vanilla.

.

Pour into individual Custard cups.

.

Cover each cup with several layers of

Wax Paper,... or Aluminum Foil.

(securely tied)

.

Place Custard Cups on rack,

with Water in cooker.

(Do Not allow Custard Cups to touch the

bottom of Cooker)

.

Close cover securely and place Pressure Regulator

on vent pipe.

.

Cook 3 minutes at steam pressure.

Cool Cooker at once..

.

Chill Custard before serving.

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*

Corn Chowder

2 or 3 slices Salt Pork
2 small Onions, ~ (or 1/2 medium size)
8 c. Potatoes, -{diced
3 c. Water
2 Tbsp. Salt
some Black Pepper
2 cans Corn
8 c. Milk, ~ (hot)
1/3 c. Butter
.

Slice Side Pork,

generously Salt both sides.

Let Salted Side Pork set for about 30 minutes.

.

Brown the Salt Pork, and add Onions.

Cook together slightly.

Add Potatoes, Water, salt, & pepper.

.

Let simmer until Potatoes are done.

.

Add Corn, Milk, and Butter.

Reheat.

.

--- (thicken chowder,if desired) ---

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Lima Beans with Bacon

4 c. Dried Lima beans
1/2 c. Vegetable Oil
2 Tbsp. Salt, ~ and Water
6 or 7 strips Bacon, -{diced
1 tsp. Salt, ~ and Water

Soak Lima Beans over night in

Vegetable Oil, Salt, and

just enough Water to cover completely.

.

Next day:

Drain and discard liquid.

.

Brown Bacon, and add to Lima Beans.

Add Salt, and enough water to cover it.

.

Cook for about 30 minutes.

(or until Beans are tender)

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Tips for Frosting a 2-layer Cake

Does the second layer have a tendency to slide?

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Try this!

Cool Cake layers Completely; brush off any, and all loose crumbs.

Place one Cake layer up side down on cake platter.

Spread about 1/3 c. of Frosting over the top of first layer.

Place second layer top side up, on top of first layer.

Spread a very thin layer of Frosting on sides of Cake to seal crumbs.

Spread additional Frosting on sides, using upward strokes.

Spread remaining Frosting on top of Cake.

Note:

~~~~~~~~

By letting the Frosted Cake set in the refrigerator,

for a very short time, may also help the Cake & Frosting to set firmly.

*

Dumplings (home made)

2 c. Flour
1 tsp. Salt
2 Tbsp. Baking Powder
2 Large Eggs
2/3 c. Milk
1/4 c. Melted Shorting

.

Sift Flour, Salt, and Baking Powder.

.

Beat Eggs, add Milk, & Shortening.

.

Combine Liquid Mixture,

and Dry Mixture.

.

Mix Well.

.

Drop into Soup Broth with spoon.