South Carolina Beets

From a
1912
cook book
^^^^^^^^^^

.

Chop enough boiled Beets to make 1 pint;
add 2 Eggs well beaten
and 1/2 pint of Milk;
season to taste
and put into a well Buttered dish;
strew Crumbs over the top
and bake 20 minutes.
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Muskmelon Pickles

From a
1902
cook book
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.

Pare the Rind off ripe,
spicy green Melons,
remove the seeds,
and cut into thick slices.
Weigh as for Peaches,
7 lbs. of Fruit and 3 3/4 lbs. of Sugar,
and put the Sugar over with enough Water
to readily dissolve it.
Boil and skim it until clear,
then pour it over the Melon in a crock.
Repeat this for 3 mornings,
but on the 3rd add 1 c. of Vinegar to
each 3 pints of Syrup
and boil it up with a cupful of Spices in a bag.
Pour it over the Melon in jars and seal at once.
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Cottage Cheese

From an
1897
cook book
::::::::::::::::

.
.....Says a newspaper correspondent, under date of September, 1897:
"At the dinner given by the ladies of the town of Isle La Motte, on the
island of that name in Lake Champlain, on the 6th of this month, to
the Vermont Fish and Game League, at which dinner President McKinley and Secretary of War Alger were guests, I noticed on every table nice little cottage cheeses, about as large as a big apple, and most delicious, as I made certain as soon as dinner began. I do not see why some enterprising dairyman near every large city dose not start the cottage cheese business. It would not be an expensive experiment, and there might be money in it. In New York, New Jersey, Washington and other markets, one can buy this cheese, or its congener, "smearcase," and it is a very much appreciated
article. The common Neufchatel cheese is a substitute for it, but many like the domestic cheese much better.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
.

Cottage Cheese No. 1.
......................................

.

1 Qt. of thick sour Milk,
1 tsp. Butter,
1 saltspoon of Salt,
and 1 Tbsp. of Cream.
Scald the Milk until the Curds separates,
then strain through a cloth,
letting it drain until quite dry.
Mix with the Butter, Cream, and Salt
in a smooth paste,
and make into balls.
oooooooooooooooo

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.

.

Cottage Cheese No. 2.
...................................

.

Take a quantity of clabbered Milk
(thickly curdled)
and beat it until the Curds separates,
pour into a coarse bag,
and hang in a cool place to drain
until the Whey ceases to run.
Then turn from the bag,
cut up with a knife,
and Salt to taste,
adding a little Cream if desired
to enrich it.
Some put in Pepper,
but as many do not like that,
it is best to omit it.
There are various seasonings used by some,
such as Sugar, Nutmeg, or Sage.
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.

.

Cottage Cheese No. 3.
.....................................

.

Take not less than 1 quart of thick sour Milk.
Lay a strainer cloth into the dish drainer or colander,
and turn the Milk into it.
Then pour on 1 pint or so of boiling water,
and gather in the corners of the strainer cloth
so as to work out the water and the Whey.
The hot water will sufficiently harden the curd,
and when drained it should be Salted,
and mixed with a little Cream,
and molded, or pressed in the cloth
into a round flat cake.
Care must be taken not to cook too much,
as it will be tough and leathery.
~~~~~~~~~~~~~~~~~~~~~~

Scalloped Turkey

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

.
A

A Thanksgiving Special
`````````````````````````

.

Into small ramequin dishes
sprinkle Dried Bread Crumbs browned in Butter.
Over this put a layer, 1 1/2 inches deep,
of chopped, cold Turkey
moistened by a spoonful of Giblet Gravy.
Cover with browned Bread Crumbs.
Bake until chestnut brown.
~~~~~~~~~~~~~~~~~~~~~~

Thanksgiving Pudding

From an
1888
cook book
................

.

A Thanksgiving Special
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.

Pound 20 Crackers fine,
add 5 c. of Milk,
and let it swell.
Beat well 14 Eggs,
a pint bowl of Sugar,
1 teacup ( 1/2 c. ) of Molasses,
2 small Nutmegs,
2 tsp. of ground Clove,
3 tsp. of ground Cinnamon,
2 tsp. of Salt,
and 1/2 tsp. of Baking Soda,
and add to the Cracker lastly
a pint bowl heaped of Raisins,
and Citron if you like.

.

This quantity will make two Puddings.
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Plum Jam

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

.

Stone the Plums,
weigh them,
then stew for 20 minutes.
Add then 1/2 lb. of Sugar for 1 lb. of Fruit,
and cook together slowly an hour longer,
or until the Jam is of the desired consistency.
Put up hot in small jars.
~~~~~~~~~~~~~~~~~

Cottage Cheese, ( how to make )

From a
1902
cook book
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.

Take a pail of new, rich Milk,
put it in a kettle and let it scald
(be careful that it does not boil,
or the Curd would become hard and tough),
then strain through a thin cotton bag,
allowing it to hang and drain all night.
In the morning add a teaspoonful of Salt,
a small piece of Butter,
and Sweet Cream.
Serve with Cream in addition,
or make up into Rolls or Cakes.
~~~~~~~~~~~~~~~~~~~~~~~

Souse, or Head-Cheese #2

From a
1902
cook book
""""""""""""

.

Take the Head, Tongue, and Feet
of one or more fine, well-grown Porkers;
clean these pieces well,
and soak in water for 12 hours.
Then boil until the Flesh will slip easily from the bones;
chop the Meat,
and season with
Salt,
Black Pepper,
Cloves,
Sage,
or sweet-Marjoram, rubbed fine;
mix well,
and fill with it moulds of any size or shape you choose.
In two days it will be fully set and fit for use.

.

As this Souse will keep well, and is a favorite dish,
suiting almost any meal,
housekeepers frequently make a supply of it
sufficient to last during the winter season.
In this case, turn out the moulds and pack them in a jar
capacious enough to hold all you have,
then pour over the Souse Vinegar and Water
enough to cover the whole;
place a plate over the top,
and weight it down so that the Souse is
completely submerged;
tie up the jar close,
and you will always have something ready
for an unexpected guest,
or luncheon suddenly called for.
Made Mustard and any other
high-seasoned condiment may be added at the table
to suit the individual taste.
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Brick Blanc Mange

From a
1912
cook book
========

.

Take 1 Qt. of Milk and let it come to boiling point;
add 4 Tbsp. Corn Starch made into thick Paste with Milk;
boil about 3 minutes,
then add 1 c. Sugar,
and the Whites of 4 Eggs well beaten;
let cook until it drops from a spoon like Jelly;
then divide into 3 equal parts;
to one part, stir in over fire 2 Tbsp.Chocolate;
to the other add 3 drops of Fruit Coloring,
leaving the other part white;
flavor to taste;
take a square mold;
wet with Cold Water;
spread Chocolate first,
then pink,
then white;
serve with Whipped Cream.
~~~~~~~~~~~~~~~~~~~

Corn Muffins with Dates

From a
1914
cook book
=========

.

Mix and sift
1 c. Cornmeal,
1 c. White Flour,
1/2 tsp. Salt,
2 Tbsp. Baking Powder,
1 Tbsp. Brown Sugar.
Add 1 well - beaten Egg,
1 c. sweet Milk,
2 Tbsp. melted Butter.
Mix and add 1/2 c. chopped Dates.
Bake in a hot oven.
================

Choice Mince Meat Pie

From an
1897
cook book
------------

.

The following is a very choice recipe for
"Pie Meat,"
which should be prepared a month or more before using:

.

Chop fine
2 lbs. raw lean Beef
and 2 lbs. Suet.
Mix with them thoroughly
4 ounces of Salt,
1 1/2 ounces of a mixture of
Cinnamon, Cloves, and Allspice,
1/2 ounce of White Pepper,
and 2 Nutmegs.
Chop and add 4 lbs. decidedly sour Apples,
2 lbs. of Currants,
2 lbs. of chopped raisins,
2 lbs. of Citron,
and sufficient Lemon Juice to flavor,
1 Qt. of Brandy,
and 1 Qt. of Cider.
Sweeten with
1 Qt. of good Molasses,
and 2 lbs. of Brown Sugar.
In the mixed Spices, let the Cinnamon predominate.
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Crab-Apple Jelly

From an
1888
cook book
=========

.

Put the Apples in a pan and mash them well;
then let them simmer in a preserving kettle 20 minutes;
strain through a Jelly bag,
and to 1 pint of Juice allow 1 lb. of Sugar;
let it boil 10 minutes,
then pour into jars.
Place in a dark, dry place.
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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
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.
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.
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