Piazza Punch

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

.

Juice of 2 Lemons
Juice of 1 Orange
1 c. Sugar
2 c. Grape Juice
2 c. Water
.

Mix together the Juice of the Lemons and Orange,
add Sugar, Grape Juice, and Water.
Place a small cake of ice in the bottom of a Punch bowl,
or in a tall glass pitcher,
then pour in the Liquid.
~~~~~~~~~~~~~~~~~

Creamed Frankforts (German recipe)

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

.
1 1/2 Tbsp. Butter
1 1/2 Tbsp. Flour
1 c. Milk
some Salt
some Pepper
4 Frankfort Sausages
.

Make a Cream Sauce of Butter, Flour, and Milk.
Season with Salt & Pepper.
Skin Frankfort Sausages,
cut into 1 inch long pieces,
bring to a boiling point in the Sauce.
_ _ _ _
~~~~~~~~~~~~~~~~~~~~~~~~~

Canned Rhubarb

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

.

Remove the skin from the Rhubarb,
and cut the plant into 1 inch lengths.
Pack it closely in glass jars,
fill the jars to overflowing with cold water
and screw the top on tightly.
Invert the jar to disclose any leak.
If the jar is perfect,
this canning, simple as it is,
will be successful;
if the jar is not air-tight,
it will not be.
This Vegetable is delicious for Pies in the winter.
No cooking is required for the preservation of the plant.
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Lena's Brown Bread

From an
1897
cook book
=========

.

This Brown Bread,
which is the best our cook has ever heard of,
is made of 1 Qt. of Meal and 1 Qt. of Liquid.
The Qt. of meal is composed of
2/3 Rye Meal & 1/3 Corn Meal.
The Qt. of Liquid is
1 c. of Molasses,
and the remainder of the Qt. Milk.
Mix all together with
1 Egg, 1 tsp. Salt,
and 1 tsp. of Baking Soda dissolved in a little of the Milk.
Boil 4 hours.
=========

Gelatine Sauce

From a
1912
cook book
\\\\\\\\\\\

.
11

1 Tbsp. Gelatine and soak in 1 gill (1/2 c.) of Water one hour,
beat the Yolks of 3 Eggs, with 4 Tbsp. of Sugar,
stir into 1 pt. of hot Cream;
cook one minute,
add the Gelatine,
strain,
and when cool flavor to taste.
~~~~~~~~~~~~~~~~~~~~

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