Coffee Jelly

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

.

Soak 1/2 box of Gelatine in 1 pt. of water,
for an hour, or until soft;
pour off the water,
and dissolved in 1/2 pt. boiling water,
add 1 pt. of clear boiling Coffee
of strength desired,
and 1/2 c. Sugar.
Place on the ice until cold.
Serve cut in squares,
in a glass dish,
surrounded with Whipped Cream,
or serve the Cream in a separate dish.
The Cream should be sweetened,
and flavored with 1/2 tsp. Vanilla.
=======================

Ham Loaf ( French Recipe )

From a
1946
cook book
- - - - - - - - -

.

1/4 lb. lean Ham
2 Tbsp. Flour
2 c. Milk
1/4 lb. grated Cheese
3 Eggs
some Salt
some Pepper
.

Cook the Ham and chop it fine.
Mix the Flour with the Milk
and cook for a few minutes;
then add the Ham, Cheese,
the Egg Yolks slightly beaten,
and the stiffly beaten Egg Whites.
Season with Salt & Pepper,
pour into a mold,
set the mold in a pan of hot water,
Bake in a moderate oven (375 F.) until firm,
(about 20 to 30 minutes).
Serve with garnish of Orange Slices,
with Pear halves filled with Mint Jelly
and topped with Cherries.
====================

Stewed Onions

From a
1909
cook book
\\\\\\\\\\

.

Cut the Onions in slices
and boil in Salted Water for 10 minutes.
Drain,
add 2 Tbsp. Butter,
1 tsp. Salt,
1/4 tsp. Pepper.
Cover the stewpan,
and cook over a hot fire for 5 minutes,
shaking the pan occasionally.
Set it back where it will cook slowly
for 40 minutes.
~~~~~~~~~~~

Fried Turnips ( Rutabagas )

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

.

Peel, and cut in inch cubes,
boil until tender,
drain,
fry in Butter until golden brown
on both sides.
==========

Creamed Eggs

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

.

Make a Cream
of
1 Tbsp. of Flour
mixed smoothly with
1 Tbsp. of Butter;
stir it into
1 c. of boiling Milk;
stir into this
4 or 5 hard boiled Eggs, chopped, not too fine,
season with Salt & Pepper
and finely chopped Parsley.
Serve with a garnish of circles and diamonds of Toast.

.

Other flavors may be given to this dish by the addition of
Mushrooms,
Catsup,
Shrimps,
or Anchovy.
~~~~~~~~~~~~~~~

Chili Sauce

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

.

18 ripe Tomatoes
3 Onions
1/2 c. Sugar
1 tsp. each of all different kinds of Spices, {your choice
2 Tbsp. Salt
2 c. Vinegar
1 Green Pepper, {chopped
.

Slice the Tomatoes,
add all other ingredients
and cook for 2 hours.

.

Can and seal while still hot.
~~~~~~~~~~~~~~~~~~

Wiener Schnitzel (German recipe)

From a
1909
cook book
\\\\\\\\\\\

.

2 lbs. Veal Steak
1 Egg
2 Tbsp. Butter
1 Tbsp. Lard
1/2 tsp. Capers
6 Anchovies
Lemon
.

Cut the Veal in slices 1/2 inch thick,
and 3 inches square;
pare the corners round;
beat lightly to flatten;
season with Salt,
and dust with Flour;
dip each cutlet in Egg,
cover with fine Crumbs,
and pat smooth with a knife.

.

15 minutes before serving,
place a pan with the Butter and Lard over the fire;
as soon as hot, put in the Cutlets,
fry light brown.
Arrange on a warm dish;
lay in the center of each Schnitzel, 1/2 tsp. Capers.
Soak the Anchovies in cold water; remove the skin & bones;
divide in halves, roll them up;
place 2 of these rolls on each Schnitzel
with 1/4 Lemon cut in two.
Garnish with Water Cress or Parsley,
and serve.
==========

Eggs Baked in Green Peppers

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

.

Cut off the stems of Green Peppers,
scoop out the seeds and ribs,
and parboil until tender.
Break an Egg into each one.
Set them in a baking pan with
1/2 c. boiling water poured around.
In 15 minutes the Eggs should be firm.
Set each one on a slice of buttered toast,
and if you wish,
pour White Sauce, or Tomato sauce about them.
==================================

Eggs with Maple Syrup

From an
1897
cook book
''''''''''''''''''''''''''

.

The French people have a way of
cooking Eggs with Maple Syrup:

.

Pour your Syrup into the frying pan and heat it hot;
then drop an Egg into it and cook it exactly the same
as you would if dropping it in water.

.

A dish of Eggs cooked in this way for dessert
not only tastes good, but looks tempting.
- - - - - - - - - - - - - - - - - - - - - - - - - - -

Ox Eyes

From an
1897
cook book
.................

.

(Don't let the name fool you)

.

Cut slices of Bread into rounds
with a large cutter,
then cut out the centre.
Toast them an even golden brown.
Butter a round, shallow baking dish,
or large pie plate.
Put the rings of Toast on the plate,
break Eggs carefully and pour
one into each cavity in the Toast.
Sprinkle with Salt and Pepper,
Pour a little Cream in between the Toasts,
and set in the oven until the Egg White is firm.
If the oven is very hot on the bottom,
set the dish over hot water,
so that the Egg may not be overcooked.
ooooooooooooooooooooooooooooooo
~~~~~~~~~~~~~~~~~~~~~~~~~~~

Wine Whey

From a
1914
cook book
`````````````

.

One pint of Sweet Milk,
Sugar to taste,
add a little Cinnamon.
Stir in 2 Tbsp. of Claret Wine.
This will thicken the Milk,
and in about half an hour makes a cooling food.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Orange Whey

From a
1914
cook book
```````````

.

The Juice of one Orange
to one pint of sweet Milk,
heat slowly until Curds form,
strain and cool before using.
~~~~~~~~~~~~~~~~~~~~~

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.
////////////////////////////////