Stewed Potatoes

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

.

Peel and slice the Potatoes.
Put the slices into a saucepan,
cover with boiling water,
and let boil until tender.
Pour off the Water.
Roll a large piece of Butter in Flour,
and heat it in 1/2 pint of hot Milk until smooth.
Season with Pepper and Salt, and boil.
When boiling, put in the Potatoes,
stew together for five minutes,
and serve very hot.
``````````````````

Ham Saute`, with Dandelion Pure`e

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

.

Trim 1 1/2 lbs. of Ham and cut into pieces
a quarter of an inch thick.
Put into a saucepan with sufficient cold Water and cover.
Let all come to a boil,
after simmering for 15 minutes,
remove the Ham and drain well.
Put in an earthen crock, 1 Tbsp. of Butter,
and stand same over fire.
When hot, add the Ham,
and cook gently for six minutes.
Add a slight sprinkling of Pepper,
but no Salt.

.
.

To Prepare the Dandelion Pure`e.

.

Cut a little of each Root to freshen it,
and pull off the larger leaves.
Put them into a bowl with cold Water.
Examine heart, and cut out every
suggestion of bud that may be found.
Put the Hearts into a separate bowl of fresh Water.
Wash the large leaves in several waters,
then cook them for 30 minutes in plenty of boiling water,
which has been Salted to taste.
Drain them.
Plunge them into cold water,
and next drain and press out all the moisture.
Chop very fine and pass them through a colander.
Put into a saucepan 1 Tbsp. of Butter.
When melted, add the cooked Dandelion.
Sprinkle over these,
1 tsp. of Flour.
Mix well, and add 1 gill (1/2 cup) of Broth or Milk,
cook for 8 minutes, stirring meanwhile.
Season with a little Pepper, but use no Salt.
Remove from the fire,
add another Tablespoon of fresh Butter, and mix well.
The hearts of Dandelion which have been cooling
and freshening in cold water should now be cleansed,
taken out, and shaken gently in a salad basket
or a clean napkin.
Be careful not to bruise them.
Serve with a French Dressing.
~~~~~~~~~~~~~~~~~~~~

Marble Cake

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

WHITE PART

7 Egg Whites
3 c. White Sugar
1c. Butter
1 c. Sour Milk
4 c. Flour, {sifted and heaping
1 tsp. Soda
Flavor to suit taste
.
.

DARK PART

.
7 Egg Yolks
3 c. Brown Sugar
1 c. Butter
1 c. Sour Milk
4 c. Flour, {sifted and heaping
1 Tbsp. Cinnamon
1 Tbsp. Allspice
1 Tbsp. Cloves
1 tsp. Soda
.

Put in pans a layer of white and dark,
that it may be well Marbleized,
use coffee cups to measure;
Bake slowly,
perhaps for
1 hour & 15 minutes,
this will make one large, and 1 medium Cake.
- - - - - - - - - - - - - - - - - - -

Sweet Potato Pie #2

From a
1909
cook book
-------------

.

2 c. boiled Sweet Potatoes
2 Tbsp. Butter
2 Tbsp. Lemon Juice
1 c. Sugar
grated Rind of 1/2 Lemon
1 Tbsp. Ginger
1 Tbsp. Cinnamon
1 tsp. Salt
1/2 grated Nutmeg
2 c. Milk
3 Egg Yolks
3 Egg Whites
.

Rub Sweet Potatoes through a sieve,
add the Butter, Lemon Juice, Sugar
in which have been mixed the
grated Lemon Rind, Ginger, Cinnamon,
and grated Nutmeg.
Stir well together,
add Milk, and the beaten Yolks of Eggs,
and last, the Whites of Eggs beaten stiff.
Fit the Paste to the pan,
dust with Flour,
fill, and bake.
==========

Du Barry Soup (French recipe)

From a
1909
cook book
```````````
.

1 c. Rice
2 Qts. Chicken Stock
1 c. cold Cauliflower
some White Pepper
some Salt
2 c. Cream
.

Boil Rice in the Stock,
add Cauliflower pressed through a Potato ricer.
Season with White Pepper and Salt,
add Cream and bring again to a boil.
Serve in Bouillon cups;
garnish with small flowerets of Cauliflower.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Hotchpotch (Scotch recipe)

From a
1909
cook book
~~~~~~~~~

.
2 lbs. lean Beef
2 1/2 Qts. Stock
1 c. Beans, (green)
2 Carrots
2 Onions
2 stalks Celery
2 Turnips
1 small Cauliflower
4 Tbsp. Butter
1 Tbsp. Flour
1 dash Tabasco Sauce
.

Mince the Beef in chopper,
and place in a stewpan with Stock and Beans.
When these come to a boil,
add chopped Carrots,
Onions, Celery, Turnips, and Cauliflower;
cover, and boil gently for 3 hours.
Melt the Butter and mix it with the Flour;
let it brown, dilute with a little Broth,
and add it to the Stew.
Season with Salt, Pepper,and Tabasco.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Oklahoma Rocks

From a
1909
cook book
:::::::::::::::::

.

2 c. Brown Sugar
1/2 c. Butter
3 Eggs
some Salt
1 lb. Chopped Nuts
1 lb. Raisins
1 tsp. Soda > (in 1/3 c. boiling Water)
1 tsp. Cinnamon
1/2 tsp. Cloves
enough Flour to make stiff
.

Mix the ingredients as given,
then drop in spoonfuls on a
greased baking pan.
- - - - - - - - - - -

Pumpkin Bread # 2

From an
old
cook book
=========

.
2 2/3 c. white Sugar
2/3 c. Vegetable oil
2 c. Pumpkin
3 1/2 c. Flour
2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Cloves
1 c. Raisins
1/2 c. Nuts
.

Mix all the ingredients together.
Bake in greased tube pan or
three 1 lb. Coffee tins,
Greased and Floured.
Bake at 350 for 50 to 60 minutes.
===============================

Peach Butter

From a
1912
cook book
~~~~~~~~~~

.

Note:
Butters are usually made in large quantities, and the proportions
alone are given in the following recipe. At least three times the amount should be made at a time, if a moderate quantity is desired. Butter made of Fruits or Vegetables
is a piquant addition to the dinner, when a Roast is served.
.
.

4 lbs. Peaches
1 Lemon
1 lb. Sugar
.

Pare, stone, and weigh the Fruit,
allowing Sugar as above.
Place the Fruit in the preserving-kettle
and heat very slowly, adding no Water.
When it is quite soft,
pass the Peaches through a fine sieve,
return the pulp to the fire,
then add the Sugar,
and boil twenty minutes.
Just before taking from the fire,
add the Lemon Juice.
Put up the same as Jelly.
~~~~~~~~~~~~~~~~~~~~

Rye Drop Cakes

From an
1888
cook book
:::::::::::::::::

.

3 c. sour Milk,
1/2 c. Molasses,
1 heaping tsp. Soda,
and a little Salt;
add Meal enough to make a very thick batter,
drop into hot iron gem pans.
=====================

Cooking Sauer Kraut (suggestion)

From a
1915
cook book
,,,,,,,,,,,,,,,,,

.

Cook the Sauer Kraut in boiling Water one hour.
This may then be fried in Butter or Ham Gravy,
or the Kraut may be boiled with a piece of Salt Pork.

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

Potato Puff

From a
1912
cook book
~~~~~~~~~~~

.

Use 3 pints of cold Mashed Potatoes,
season well with Butter, Pepper and Salt;
add 2 Eggs and 1/2 cup Milk;
beat until very light;
Bake in a baking dish for 30 minutes,
and
serve at once.
~~~~~~~~~

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.
~~~~~~~~~~~~~~