Coffee Drops

From an
1888
cook book
,,,,,,,,,,,,,,,,,

.

Put as much refined Sugar as you wish
to make up at one time,
in an earthen vessel,
and dilute it with
an extra strong infusion of Coffee,
filtered,
to mix the paste.

If too liquid, the Syrup will be too thin,
and the drops will unite---
if too thick, the Syrup will be too dense,
and will not pour freely.
When the Mixture is mixed in a rather stiff paste,
put it into a saucepan with a spout;
set over a medium fire.
When it begins to bubble up the sides of the saucepan,
stir it once in the middle,
remove from the fire,
and drop in lumps of the shape and size required,
upon sheets of tin;
let them stand for two hours;
put in the stove to get quite dry.
When brilliant and hard,
remove from the fire or they will lose their perfume.
Before taking from the fire, color the Syrup.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Escalloped Shrimps

From a
1912
cookbook
```````````

.

1 1/2 pts. shelled Shrimps
1 pt. boiling Water
1/2 pt. grated Bread Crumbs
3 Tbsp. Butter
1 tsp. Salt, (be generous)
1/8 tsp. Cayenne
1 tsp. Mustard
1 tsp. Lemon Juice
2 Tbsp. Flour
.

Put the Butter in a saucepan and beat it to a cream.
Add the Flour and Mustard and beat until light.
Gradually pour the hot Liquid on this.
Place the saucepan on the fire,
stir the contents until they begin to boil.
Now add the Lemon Juice
and 1/2 of the Salt & Pepper;
cook for 6 minutes,
after which stir in the Shrimps.
Turn the mixture into a shallow escallop dish
that will hold about 1 quart;
cover with the grated Bread Crumbs,
and dot with 1/2 tsp. of Butter
broken into little bits.
Bake for 20 minutes in a rather hot oven.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Creamed Salmon

From a
1914
cookbook
``````````

.

1 Tbsp. Butter
1 Tbsp. Flour
1 c. Milk, or Cream
some Salt
some Pepper
1 can Salmon
2 Eggs, {beaten
.

Melt the Butter and blend the Flour into it.
Slowly add the Milk which must first be heated.
Stir constantly until boiling point is reached,
and mixture is smooth.
Salt and Pepper to taste.
Into this put the contents of a can of Salmon,
free from bones, skin, and fat.
Heat thoroughly and add the beaten Eggs.
Stir until Eggs are cooked.
Serve at once.
(Add a little Lemon Juice if liked).
~~~~~~~~~~~~~~~~~~~~~~~~

Apple Bread

From a
1902
cook book
=========

.
1 Qt. Meal
1 pt. ripe, chopped Apples
1 Egg
a small piece of Butter
a little Salt
some fresh Water
.

To the Meal,
add the
Apples,
Egg,
Butter,
and Salt.
Then add Water enough to form a stiff Dough.
The Apples should, of course,
be peeled and minced very fine.

.

Some persons like a little Sugar on the dough,
but it is generally preferred without.
This is a favorite with children.
= = = = = = = = = = = = = = = = =

Mulligatawney Soup

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

.

Good Stock, or Mutton Broth,
to the amount of one pint,
is used,
into which cut up a Chicken,
and boil 1/2 hour.
Curry Powder flavors it.
If you desire an Onion flavor besides,
cut up and brown two small Onions in Butter,
and add them.
Simmer all over a slow fire for a little time,
and just before serving
add 1/2 cup of Cream.

.

If Coconuts are in season,
you may use Coconut Milk with Lemon Juice,
instead of Cream.
~~~~~~~~~~~~~~

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.
========================