Home Cheese Making

From a

very, very old

News Paper

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.

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

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.

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.

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.

My own

......... Note:

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

melted Cheese may also be added.

.

Easy Creamed Cabbage

From a

1903

cookbook

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.

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.

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Creamed Onions

From a

1903

cook book

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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.

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South Carolina Beets

From a

1903

Cook book

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.

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

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.

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.

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Whole Wheat Bread

From a

1903

Cook Book

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.

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

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.

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.

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Germantown Puffs

From a

1902

Cook Book

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.

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.

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Corn Pone

From a

1903

Cook Book

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.

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

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.

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

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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).

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Bride's Cake

From an old

1903

cook book

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.

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

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.

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.

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Time Table For Cooking

From a

cook book

over 106 years old

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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

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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.

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Cookies For Children

From a

cook book

over 107 years old

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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.

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