Christmas Fruit Cookies

From a
1909
cook book
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AA Christmas Special
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.

1/2 c. Lard
1/2 c. Butter
1 c. Sugar
2 Eggs, beaten
1/2 c. Milk
2 c. Flour
1/4 tsp. Baking Soda
3/4 c. Currants
3/4 c. Raisins
2 c. Rolled Oats, uncooked
.

Cream the Butter and Lard,
add the Sugar, Eggs, Milk, Flour, Baking Soda,
Currants, Raisins, and Rolled Oats.
Mix thoroughly,
drop a teaspoon at a time in unbuttered pans,
and bake in a slow oven.
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Dressing for Cold Slaw

From a
1914
cook book
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1 Egg, well beaten
1 Tbsp. Sugar
1/2 tsp. Salt
1 dash Pepper
1/2 c. Vinegar
.

Mix together,
set on the stove and let come to a boil,
stirring constantly.
Add a piece of Butter
and pour hot over chopped or shaved Cabbage.
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Coffee

From an
1897
cook book
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.

.......The first-class hotel or restaurant coffee is quite different from the ordinary family coffee. To drink strong coffee is an acquired taste, and it is probable that the average man and woman would prefer something not quite so good as the best houses offer. "Good," by the way, is a comparative term. What is good coffee to one is poor to another.

.......The ordinary recipe for making coffee recommends a combination of Mocha and Java. The proportion generally recommended is about 2/3 Java to 1/3 Mocha. There are many who prefer even less Mocha than this, and others consider Java good enough by itself.
.......The Waldorf Hotel in New York, it is said, uses 2/3 Mocha to 1/3 Java, for breakfast coffee. The coffee-maker of that magnificent hostelry does not believe in pulverized, or even very finely ground, coffee, but he soaks the coffee in cold water a full hour before he pours the hot water on it. His proportion is 5 quarts of water to a pound of coffee. For black coffee, for after dinner use, he uses 1 quart less water, and rather more Java than Mocha.
.......There is an endless variety of coffee pots, but given a good quality of the berry, properly roasted and ground, and one can make good coffee in a tin pail, or anything else, even without a strainer, filter or bag.
.......The soldiers during the war became adepts at coffee-making, with only a tin cup for a coffee pot. They would fill the cup nearly full of cold water, put in enough coffee to make it sufficiently strong, let it soak to a moist condition, set it on the camp-fire and bring it to a boil, and then make a long pour of a stream of cold water from a canteen held high above the cup to "settle" it. Uncle Sam furnished very good coffee, as a rule, to his soldier boys, and they enjoyed it, as a veteran ancestor has often told me.
.......Breaking an egg into the coffee before boiling tends to make it clear, but it dose not allow so complete an extraction of the strength of the berry. The cheaper grades of coffee cannot, by any manipulation or management, be made into a good beverage. Only the best berries make the best coffee. And with them the chief points are proper roasting ("burnt coffee" is "no good"), freshness (which alone insures aroma), good water (you can spoil the best coffee with bad water) and clearness (muddy coffee is bad to everybody but a Turk).
.......Neither sugar nor cream is absolutely essential to satisfactory coffee, although most people use both. But if you are going to use any lacteal fluid at all, cream alone will be satisfactory. Skim milk in coffee is a damaging addition. And so are brown sugar and molasses, such as many a family forty years ago had to use. <(about 1857)
.......Boiling dose not ruin coffee. Indeed, some of the nicest coffee to be had is made by boiling. But the general preference is for an extract made without boiling, but with water almost at the boiling point.

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A Good Cup of Coffee

From an
1897
cook book
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.......A good cup of coffee, says a caterer, is made by taking 2/3 of the best Java for flavor and the remaining 1/3 of equal parts of Mocha for strength and Maracaibo for color. Boil fresh water in the porcelain-lined pot, then add the coffee. After the coffee has been on the fire for 1o minutes shake the pot slightly with a rotary motion and then let it stand for 5 minutes more. Serve with cream. Some people add an egg and others put a bit of fish skin with the coffee. An essential point to be remembered is that the best quality of coffee, and fresh water, are necessary. For hygienic reasons, hot water from the faucet must not be drawn, but cold water must be allowed to boil on the stove for the especial purpose of coffee.

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Lollipops

From an
1897
cook book
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.

1 scant pt. Milk
2 squares Chocolate
1/2 c. Butter
3 heaping c. Sugar
.

Boil together,
until brittle when tried in water.
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Mock - Cherry Pie

From a
1902
cook book
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.

Measure 2 cups of Cranberries,
then cut in half and soak 1/2 hour in cold Water
to remove the seeds.
Mix 1 Tbsp. of Corn-starch with a little cold Watter,
then stir it into 1 cup of boiling Water;
when thick;
remove from the fire
and add 1 Tbsp. of Butter,
a pinch of Salt,
the Cranberries,
and 1 cup of Raisins;
1 cup of Sugar,
2 tsp. of Vanilla;
pour into a Pastry-lined tin,
place a Crust over the top,
and
Bake until done.
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Beef Ragout ( French recipe )

From a
1909
cook book
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2 lbs. lean Beef
1 tsp. Salt
1/2 tsp. Pepper
1 Tbsp. Butter
2 Onions
1 Tbsp. Flour
.

Cut the Beef into 1 1/2 inch pieces,
season with Salt & Pepper.
Place a saucepan with Butter and Onions over the fire,
cook a few minutes,
add the Meat and seasoning,
cover, and cook over a slow fire for 2 1/2 hours,
adding a little boiling Water
if the Gravy gets too brown.
When the Meat is tender,
dust with 1 Tbsp. Flour,
add 1 c. boiling Water,
and cook slowly for 10 minutes.
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Christmas Plum Pudding

From a
1902
cook book
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.a Christmas Special
.

This recipe makes one very large,
or several small Puddings:
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Take
1 1/2 lbs. of Bread-Crumbs,
1/2 lb. of Flour,
2 lbs. of finely shred Beef Suit,
2 lbs. of Raisins,
2 lbs. of Currants, washed, picked, and dried,
2 lbs. Sugar,
1/4 lb. of Candied Lemon and Citron Peel,
that is
2 ozs. of each.
Also, 2 small Nutmegs, grated,
the Juice of 1 Lemon,
and the rind finely chopped,
1 tsp. of Salt,
2 ozs. of sweet Almonds, blanched and sliced,
16 Eggs,
1 glass of Brandy,
and as much Milk as will wet it,
but no more than that,
as it makes the Pudding heavy.
It should be as stiff as paste.
Mix all of the dry ingredients thoroughly,
then add the Eggs and Milk,
and last of all,
the Brandy.
Boil it, and keep boiling for 10 hours.
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Best Sauce for Plum Pudding
...............................................
Take 1/2 lb. of Butter,
wash the Salt from it,
and cream until very light;
stir in 3/4 lb. of Brown Sugar,
and the beaten Yolk of 1 Egg;
simmer over a slow fire or
on the back of a stove for a few minutes,
and when at boiling heat
add 1/2 pint of good cooking Wine.
Serve in a sauce-boat,
and sprinkle Nutmeg over the surface.
______________________________________
If you would serve your Pudding
in true English style,
have ready 1 gill (1/2 cup) of pure Alcohol,
and the pudding being turned out in a
large and handsome platter,
just as the servant enters the dining-room
let another person outside the door be furnished
with a lighted match.
Having poured the Alcohol over the Pudding,
ignite it with the match,
and a beautiful, leaping blue flame will
gladden the eyes of the beholders.
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Chocolate Sandwiches

From a
1925
cook book
(((((((((((((

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1 large Banana
2 Tbsp. Cocoa
a few Tbsp. Mayonnaise
.

Mash the Banana to a cream,
then work in the Cocoa,
and then put in the Mayonnaise.
Then place it between Buttered Bread.
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South Carolina Beets

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

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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
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.
.....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.
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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.
...................................

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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.
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Scalloped Turkey

From a
1909
cook book
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.
A

A Thanksgiving Special
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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.
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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
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.

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.
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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.
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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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