Eggs with Tomato Sauce

From a
1912
cook book
::::::::::::::::::

.

Poach six Eggs,
put each one on a slice of Buttered Toast,
have 1/2 cup of boiling hot Tomato Sauce,
turn around Eggs and serve.
= = = = = =

Orange Fool #2

From a
1946
cook book
^^^^^^^^^^

.

6 Oranges
3 Eggs
2 c. Cream
some Sugar
some Nutmeg
some Cinnamon
.

Squeeze and strain the juice from the Oranges.
Beat the Eggs and add to them
the Cream and the Orange-juice.
Sweeten to taste.
Add a sprinkle of grated Nutmeg
and powdered Cinnamon.
Cook in a double boiler,
stirring constantly until the mixture coats the spoon.
Pour into glass dishes and chill thoroughly before serving.
= = = = = = = = = = = = = = = = = = = = = = = = = = = = = =

Johnny Cake (New England)

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

.

1 pint of coarse Indian Meal
in sufficient boiling Water,
with Salt to taste,
to make a stiff batter.
Add a little Milk to thin
and
Bake on a greased griddle.
=====================

Johnny Cake (Southern)

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

.

Equal proportions of
fine Hominy,
Rice,
and Rice Flour.
The two former must be boiled and cold
before the Rice Flour is added.
Mix all with Milk;
then spread on a board,
and bake it before the fire.
Split open and Butter for the table.
= = = = = = = = = = = = = = = = = = =

Dandelion Greens

From a
1912
cook book
''''''''''''''''''''''''''

.

Dandelions are not fit to eat after they blossom,
as they then become bitter and stringy.
Cut off the roots,
pick the greens over carefully,
and wash them well in several Waters.
Place them in a kettle,
cover with boiling, Salted Water,
and boil slowly for one hour.
When done, lift them into a colander,
press them to drain out all the Water,
and chop coarsely;
then add
1 Tbsp. Butter
some Salt & Pepper to taste,
and serve.

.

DDandelions are sometimes boiled with
Corned Beef or Ham
the same as Cabbage.
``````````````````````

Beef Tea

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

Beef to be used for Beef Tea
should be cut fine or chopped,
and then soaked in cold Water for two hours,
if the time can be spared,
and placed upon the fire in the same Water.
After thorough boiling it should be strained,
all the Fat carefully removed,
and a little Salt added.
Allow 1 pint of Water to
every pound of Meat.
~~~~~~~~~~~~~~

Potato Rolls

From a
1914
cook book
::::::::::::::::::::

.

To 6 mashed Potatoes,
add Salt & Pepper,
and 3 well-beaten Eggs.
Moisten with a little Milk.
Make into little Rolls
and cover with Flour.
Fry in hot Fat.
~~~~~~~~~~~~~~~

Escalloped Tomatoes

From an
1897
cook book
~~~~~~~~~~~~

.

Over the bottom of a deep Buttered dish
scatter a layer of Bread Crumbs,
then lay on a few slices of Tomatoes,
a little Hard Boiled Egg chopped fine,
some Pepper & Salt,
a few drops of Lemon,
and small pieces of Butter,
fill the dish in this way,
finishing with Bread Crumbs.
Bake for 15 minutes,
and garnish, when served, with Cress, if available.
Allow to 1 lb. of Tomatoes,
2 Hard Boiled Eggs,
1/4 lb. of Butter,
and the juice of 1 Lemon.
====================

Sweet Yeast Rolls

An old
written
Recipe
`````````

1 c. scalded Milk
2 Tbsp. Sugar
1/2 tsp. Salt
1/4 c. Lard
1 Yeast Cake
1/4 c. warm Water
3/4 c. Bread Flour
.

Scald Milk and add it to the
Sugar, Salt, and Lard.
Cool until luke warm.
Add the Yeast,
which has been softened in 1/4 c. of luke warm Water.
Add a sufficient amount of Flour
to enable handling as a Dough.
Knead thoroughly,
allow Dough to rise until double.
Knead and allow to double in bulk again.
Then knead lightly and roll Dough into
a sheet 1/2 inch thick.
Spread with melted Butter and
sprinkle with Cinnamon and Sugar.
Roll like Jelly Roll and cut into 1 inch slices.
Place on greased baking pan and
allow to rise until light.
Bake at 400 for about 20 minutes.
:::::::::::::::::::::::::::::::::::::::::::::::::

Dried Beef Frizzled in Cream

From an
1888
cook book
- - - - - - - - -

.

Chip the Beef as thin as paper with a very sharp knife.

Melt in a frying-pan Butter the size of an Egg,
stir the Beef about in it for 2 or 3 minutes,
dust in a little Flour,
add 1/2 a teacupful = (1/4 cup) of rich Cream,
boil, and serve in a covered dish.

.Note:
``````
. This may also be served over Toast.
==========================

Cinnamon Rolls

From a
1925
cook book
~~~~~~~~~

.
3 c. Sponge
2 Eggs
1 c. Sweet Milk
1 c. Sugar
1 c. Lard
some Brown Sugar
some Cinnamon
.

Mix well, roll out,
sprinkle with Brown Sugar and Cinnamon.
Roll this like a jellyroll and slice off in 3/4 inch slices.
Place these in a well greased pan
and when light,
bake in moderate oven 20 to 30 minutes.
================================

Cream of Potato Soup # 2

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

.P

Pare 3 Potatoes of medium size,
cut in quarters,
drop them into enough Salted Water to cover,
and cook quickly.
While they are boiling,
place one pint of Milk in a double boiler
with 1 whole Onion,
and have the Milk well heated
by the time the Potatoes are done.
Drain the latter when cooled,
mash them fine,
and slowly add the hot Milk,
from which the Onion has been removed.
Season with
1 saltspoon of Celery Salt,
1 saltspoon of Salt and White Pepper or Paprika,
add 1 Tbsp. of Butter and
1 Tbsp. of Flour dissolved in a little Milk.
Cook the Soup for 5 minutes,
pour it through a soup strainer,
return to the fire to heat,but not to boil,
then serve.
~~~~~~~~~

.

This Soup may be made very rich by
first placing 2 thoroughly beaten Eggs in the tureen
and pouring the hot Liquid over them,
stirring very rapidly meanwhile.
========================

Potato Pot Soup

From an
1897
cook book
~~~~~~~~~

.

We copy this recipe from
Table Talk's Cook Book,
because it sounds both savory and economical:

.

"Cut a thin slice of Bacon into small pieces,
put it in a frying pan,
and add any Beef or Mutton left over from breakfast;
add a sliced Onion,
stir until the whole is brown,
turn into the soup kettle with
3 pints of cold Water,
a Bay Leaf and a sprig of Parsley,
simmer gently an hour,
strain,
add 2 Potatoes cut into dice,
boil ten minutes,
season and serve."
~~~~~~~~~~~~~~~

Sloe Gin

from a
1912
cook book
'''''''''''''''''''''''''''''

.

Fill one quart bottle 2/3 full of Sloes,
(a small sour wild Plum)
3/4 lb. of White Sugar,
and fill up with the best Gin
(Plymouth if you can get it) ;
prick the Sloes five times with a large hat pin
before putting them in bottle,
cork well and shake well as often as possible
for three Months,
and then use after straining;
keep for any time.
~~~~~~~~~~~~~~~

Chicken Gumbo

From a
1912
cook book
'''''''''''''''''''''''''''''

.

This is a noted Southern Soup.

.

Cut up 2 Chickens,
a year or more old,
into convenient pieces and fry until brown
in 1/2 cup Salt-Pork Fat.
Then place all in a stewpan.
Slice thinly a large Onion and fry slowly for
10 minutes in the Fat just used.
Add 1 quart of Okra, finely cut
(or 1 can of Okra),
5 slices of Tomatoes,
and a couple of Parsley sprigs.
Fry all of these ingredients 1/2 hour,
quite slowly,
then place them in the stewpan with the Chicken.
Add 1 1/2 pint of boiling Water,
1/2 teaspoon of Pepper,
and 2 scant Tablespoons of Salt.
Stew slowly 2 hours,
then add 1 cup of Cream,
and 1 cup of boiled Rice.

.

If seasoned to taste,
boil up once and serve.
~~~~~~~~~~~~~~~~~~~

Cucumber Soup

From an
1897
cook book
~~~~~~~~~~

.
.

Cucumber Soup has a peculiar appetizing
flavor of it's own.
It might be given a green tint by the addition of
a little green coloring,
such as is used for Cake and Frosting,
and with a few spoons of Whipped Cream over the top
would be especially appropriate for
a green and white luncheon.

.

Pare Cucumbers, taking off the ends,
which may be bitter.
Cut into slices and then parboil
3 cups for 10 minutes.
Drain and add to 4 cups of Chicken Stock
with a slice of Onion,
cook until soft.
Rub through a sieve and thicken with
1/4 cup each of Butter and Flour
rubbed together.
Season with Salt & Pepper,
then add 1 pint of hot Milk.
Strain and serve.
~~~~~~~~~~~~~~

Pickle Fish, how to...

From an
1888
cook book
'''''''''''''''''''''''''''''

.

Take any freshly caught Fish.
Clean and scale them,
wash and wipe them dry.
Cut them into slices a few inches thick,
put them in a jar with some Salt,
some Allspice,
and a little Horseradish.
When filled cover them with
good strong Vinegar.
Cover it well with a good cover.
Let it stand in your oven a few hours.
Don't let the oven be too hot.
This will keep six months.
Put it immediately in the cellar,
and in a few days they will be fit for use.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~