Deviled Eggs

From a
1925
cook book
vvvvvvvv

.

Boil fresh Eggs for 20 minutes, until hard,
carefully remove shells,
cut Eggs into halves lengthwise,
remove Yolks and mash very fine.
Season with melted Butter,
Pepper, Salt, Sugar,
and a little Vinegar or prepared Salad Dressing
may be used, if preferred.
Stuff the Eggs,
and in the center of each put a stuffed Olive.
..........................................................................

Hot Water Bath

From a
1946
cook book
xxxxxxxxx

.

Time Table For
Hot Water Bath
______________

.
.
PRODUCT ............... Quarts (glass jars) Pints ............... No. 3 (cans) No. 2
...Apples................... 15 min. ............15 min. .......... 10 ............... 10
...Berries.................. 15...................15 ............... 15................ 15
..... Precooked............ 12.................. 10 ............... 10.................. 8
...Cherries................. 25.................. 20 ............... 20................ 15
...Peaches.................. 20.................. 15 ............... 15................ 10
...Pears..................... 25.................. 20 ............... 20................ 15
...Plums.................... 15................... 15 .............. 15................. 15
...Rhubarb................. 10.................... 8
...Tomatoes................ 45................... 40 .............. 40................. 35
...Tomato Juice............. 5.................... 5 ............... 5.................. 5
______________________________________________________________

Tomato Preserve

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

.

Slice Green Tomatoes and allow
3/4 lb. of Sugar to 1 lb. of Tomatoes,
and 1 Lemon to 3 lbs. of Tomatoes.
Cut the Lemon in slices,
and put between layers of Tomatoes.
Add a little Ginger Root.
Cook until thick.
============

Sally Lunn

From an
1888
cook book
\\\\\\\\\\

.

1 1/2 Qts. (6 c.) Flour
2 Tbsp. melted Butter
1 pt. warm Milk
3 beaten Eggs
1 tsp. Salt
1/2 c. Yeast
.

Mix together well,
put in a Buttered pan,
cover and set to rise;
when light,
bake in a moderate oven.
==================

Turnip - Tops

From a
1902
cook book
^^^^^^^^^^

.

Wash in several waters.
The more water they are boiled in,
the better they will look.
if boiled in little water, they will be bitter.
When the water boils,
put in a small handful of Salt,
and then the Tops.
If fresh and young,
they will be done in about 20 minutes.
Drain on the back of a sieve,
and serve in a covered vegetable - dish,
garnished with Poached Eggs.
////////////////////////////////

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.
~~~~~~~~~