Strawberry Float

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

.

Scald 1 Qt. of Milk
and pour it over the Yolks of 4 Eggs,
and the Whites of 2 Eggs,
which have been beaten with 1/2 c. Sugar.
Pour into a double boiler
and stir over the fire until the Custard thickens;
add a pinch of Salt,
and when partly cooled flavor with Vanilla.
In a glass dish
put a layer of hulled and washed Berries,
pour over them a portion of the Custard,
then add another layer of Berries,
and the remainder of the Custard.
Whip the Whites of the 2 Eggs with
2 Tbsp. of Powdered Sugar until stiff and glossy;
add a few drops of Vanilla
and heap over the Fruit.
Dot the top with a few Berries
and serve.
______

.

Raspberry Float
~~~~~~~~~~~
Use Raspberries instead of Strawberries,
and proceed as above.
^^^^^^^^^^^^^^^

Feather Dumplings

From a
1946
cook book
``````````

.

2 c. Sifted Flour
1 tsp. Salt
4 tsp. Baking Powder
1/4 tsp. Pepper
1 Egg, {well beaten
3Tbsp. Melted Butter
2/3 c. Milk,{approximately
.

Sift Dry Ingredients together.
Add Egg,
Melted Butter,
and enough Milk
to make a moist, stiff Batter.
Drop by teaspoons into boiling Liquid.
Cover very closely
and cook for 18 minutes.

.

Makes 24 Dumplings.

Buns #2

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

.

2 c. Milk
1 c. Sugar
1 c. Yeast
some Flour, {enough to thicken
.

Mix all together;
let rise over night;
in the morning
add a piece of Butter the size of an egg,
another cup of Sugar,
and 1 cup of Sultana Raisins,
or other Raisins, chopped;
roll out to bake,
cut in rounds,
and let rise again before baking.
() () () () ()

English Muffins

From a
1923
cook book
''''''''''''''''''''''

.

Set late the night before,
for breakfast the next morning,
1 cake of Fleischmann's Yeast,
dissolved in 3/4 c. of Lukewarm Water,
1 1/2 c. of Milk and Water,
1 1/2 Tbsp. Sugar,
1 Egg,
1 1/2 Tbsp. Melted Butter,
1/2 tsp. Salt,
and Flour enough for a Stiff Batter
(about 4 c.).
Mix Butter, Sugar, Salt, Egg, Milk, Yeast, Water, and Flour.
Let rise over night.
In the morning,
drop from a spoon in ungreased Muffin tins
and bake in a moderate oven.

.

Makes 20.
==========

Potato Dumplings

From a
1946
cook book
""""""""""

.

9 Medium Potatoes
1 tsp. Salt
3 Eggs, {well beaten
1 c. Sifted Flour
2/3 c. Bread Crumbs, (or Farina)
1/2 tsp. Nutmeg
.

Boil Potatoes in their jackets until soft,
remove skins,
and press Potatoes through a ricer.
Add Salt,
Eggs,
Flour,
2/3 c. Bread Crumbs,
and Nutmeg.
Mix thoroughly.
Form Mixture into dry balls
about the size of walnuts
(if Mixture is too moist, add more Bread Crumbs).
Drop balls into boiling Salted Water.
When balls come to the surface,
boil uncovered for 3 minutes.
Remove one ball from liquid and cut open;
if the center is dry,
they are sufficiently cooked.
Remove balls from liquid.
o o o o o o o o o o o o o o o o o o

Lemonade

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

.

2 c. Sugar
1 Qt. Water
2/3 c. Lemon Juice
.

Boil the Sugar and Water
for 15 minutes,
then add the Lemon Juice.
Cool and taste it,
if too strong,
add a small piece of Ice
to dilute it.
~~~~~~~~

Iced Coffee with Orange Flavor

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

.

1 Qt. Strong Coffee
2 c. Sugar
.

Boil the ingredients for 10 minutes.
Allow this to cool,
and add to each cup,
1 Tbsp. of Orange Syrup,
and the same amount of Cream,
partially whipped.

.

The Orange Syrup may be obtained
at a Drug Store,
or,
made by allowing cut Oranges
to stand in Sugar,
and straining off the Juice.
' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' '

Chicken Shortcakes<------> Biscuits & Gravy

From a
1928
cook book
~~0~~

.

...Biscuit
===========
.

2 c. Flour
3 tsp. Baking Powder
1/2 tsp. Salt
4 Tbsp. Shortening
1 large Egg
1/2 c. Water
.

Sift together
Flour,
Baking Powder,
and Salt.
Add Shortening
and mix in thoroughly
with steel fork.
Add Egg,
and sufficient Water
to make a Soft Dough.
Cut with any large Biscuit Cutter
which has been dipped in Flour,
or,
half fill Greased Muffin rings
which have been placed on a baking pan.
Bake in hot oven at 475 F.
for 1o to 12 minutes.
These split and either Buttered or not,
as you desire,
fill with hot Creamed Chicken in White Sauce,
or one of many other varieties of
Creamed Meat,
or Mushrooms.

.

Makes 6
""""""""""

Clover Leaf Sandwiches

From a
1923
cook book
========

.

St. Patrick's Day
Special

2 Green Peppers
1/2 lb. English Walnut Meats
1 Loaf Sandwich Bread
1/4 lb. Butter
1 pk. Philadelphia Cream Cheese
.

Remove the center of the Green Pepper.
Chop the Walnuts
and mix with the Cream Cheese.
Fill the Green Peppers
with this Paste of Cream Cheese and Nuts
and cut the Green Peppers crosswise in thick slices.
Cut the Loaf of Bread in thin slices,
Butter the Bread very sparingly
and place a slice of Stuffed Pepper between the Bread.
========================================

Jellied Rhubarb (jello)

From a
1929
cook book
||||||||||||

.

1 Qt. diced Rhubarb
2 c. Water
2 c. Sugar
1 Lemon
2 1/2 Tbsp. Granulated Gelatin
.

Wash the Rhubarb,
dice it,
and place in a baking-dish with
the Sugar and Water.
Bake in a slow oven for about 1 hour,
or until it is tender.
Stir occasionally carefully.
Strain,
and add to the Juice
the Gelatin soaked in cold Water.
Allow to cool,
then stir in the Juice of the Lemon,
and the Grated Rinds.
Pour into a wet mold,
and,
when set,
serve with Whipped Cream on top.
() () () () ()

Coffee Butter Icing

From a
1928
cook book
~~~~~~~~

.

2 c. Confectioner's Sugar
4 Tbsp. cold Strong Coffee
2 Tbsp. soft Butter
.

Mix Sugar and Strong Coffee together
and beat until smooth.
Beat in the soft, but unmelted Butter.
Add more Coffee,
if necessary,
to make Icing a good consistency to spread.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Creamed Cauliflower with Ham

From a
1923
cook book
~~~~~~~~

.

1 head Cauliflower
2 c. White Sauce
3 Eggs, {well beaten
3/4 c. Cooked Ham, {finely chopped
.

Trim the Cauliflower,
and boil it in boiling Salted Water
until it is tender;
drain
and rub through a sieve.
Add the Eggs
and 1 c. of the White Sauce
to the Cauliflower,
pour the mixture into a Buttered mold.
Bake until firm.
Turn out on a hot, flat dish,
cover with remainder of the White Sauce,
and sprinkle over with the Ham.
::::::::::::::::::::::::::::::::::::::::::

Oyster Stew

From a
1928
cook book
oooooooo

.

Put 4 Tbsp. Butter into chafing-dish,
or deep saucepan.
Heat and add
1/4 tsp. Paprika,
1 tsp. Salt,
and a dash of Cayenne.
Put in 24 fresh drained Oysters
and cook about 3 minutes.
Add Oyster Liquor
and 2 c. Rich Milk
or
1/2 Milk and 1/2 thin Cream.
Cook until it boils up once.
Serve immediately.
~~~~~~~~~~~~

Sauce for Roast Beef

From an
1888
cook book
~~~~~~~~

.

Grate Horse-Radish on a grater into a basin,
add 2 Tbsp. of Cream,
with a little Mustard and Salt,
mix well together,
add 4 Tbsp. of the Best Vinegar,
and mix the whole thoroughly.
The Vinegar and Cream are both to be cold.
````````````````
~~~~~~~~~~~~~~~~

Pyramid Sandwich

From a
1923
cook book
^ ^ ^ ^ ^ ^

.

7 slices of Sandwich Bread
Strawberry Jam
Lettuce
Caviar
Cucumber Slices
Chicken Slices
Cream Cheese
Mayonnaise
Pimento Bits
Tomato Slices
Olives, {chopped
Nuts, {chopped
.

Slice 7 pieces of Sandwich Bread,
remove Crusts,
cutting each successive slice a little smaller than the last.

Bottom Layer:
==========
.....On largest slice spread Strawberry Jam.
___________
Next Layer:
========
,,,,,Spread with Cheese, and sprinkle chopped Nuts in center.
Place on top first layer and stick together with toothpicks.
___________
Third Layer:
=========
.....On a bit of Lettuce spread Mayonnaise, then add a slice of Tomato.
Place on top second layer and stick with toothpicks.
___________
Fourth Layer:
==========
.....On Lettuce spread Mayonnaise, and add a slice of cold Chicken.
Fasten on other layers with toothpicks.
___________
Fifth Layer:
========
.....On Lettuce spread Mayonnaise, add a slice of Cucumber.
Fasten with toothpicks.
___________
Sixth Layer:
========
.....Spread with Cheese, sprinkle with chopped Olives in center.
Use toothpicks.
___________
Seventh and Top Layer:
.....Spread with Cheese, Sprinkle Caviar in center, add a bit of Pimento.
Stick firmly with toothpicks.
___________
..o...

Christmas Pudding

From an
1897
cook book
;;;;;;;;;;;;;;

.

a Christmas Special
______________

.

10 Crackers
1 Qt. Milk
8 Eggs
1 lb. Sugar
1 c. Molasses
1 c. Brandy
1 lb, Suet, {chopped
1 large Tbsp. Salt
1 Tbsp. Nutmeg
1/2 Tbsp. Mace
1 Tbsp. Cloves
1 Lemon Rind, {grated
1/4 lb. Citron
1 lb. Currants
1 1/2 lbs.
.

Pound the Crackers
and add them to
1 Qt. of Milk.
Mix and let it stand over night.

In the morning
rub through a colander,
add the Eggs,
Sugar,
Molasses,
Brandy,
Suit,
Salt,
Nutmeg,
Mace,
Cloves,
grated Lemon Rind,
Citron,
Currants,
and Raisins.
Mix together well.
Boil for 5 hours.
:::::::::::::::::::::

Making Sausage

From a
1909
cook book
- - - - - -

.
MM

INTESTINE CASES FOR SAUSAGE

.

..... Remove from the Pig's intestines the loose Fat and outer membranes. Turn
them inside out and cleanse them thoroughly in Borax Water. Bleach by letting
them soak for 24 hours or more in Water containing 1 oz. of Chloride of
Lime to the Gallon. Rinse thoroughly in Clear Soft Water and scrape or tear
off a part of the inner lining until they are as thin as may be without tearing or
puncturing them. Finally, wash them thoroughly several times in Warm Water.
.

TESTED SAUSAGE RECIPES

.
.....For 10 lbs. of Ground Sausage Meat, use 4 oz. of Salt, 1/2 oz. of Pepper, and
3/4 oz. of Sage.
__________
.....Or for the same quantity, 5 Tbsp. of Sage, 4 Tbsp. of Salt, and 2 Tbsp. of Pepper.
__________
.....Or for each lb. of Meat, 1 heaping tsp. of Salt, 1 heaping tsp. of Pepper, and
1 heaping tsp. of Sage, with the addition to each 3 lbs. of Meat, if desired, 1 tsp. of
Allspice, 1 tsp, of Ginger, and 1 tsp. of Summer Savory.
__________
Or for over 25 lbs. of Meat, 12 oz. of Salt, 2 oz. of Sage, and 2 oz. of Pepper.
__________
.....Or for 10 lbs. of Meat, 4 oz. of Salt, 1 oz. of Sage, and 1 oz. of Pepper.
__________
.

GRINDING SAUSAGE MEAT

.

.....The trimmings of the Hog's Carcass are ordinarily ground into Sausage Meat,
the proportion of Fat and Lean being varied according to taste. Some prefer
1/3 Fat Meat to 2/3 Lean. Others 1/4 Fat to 3/4 Lean.
__________

.

BOLOGNA SAUSAGE

.

.....The so-called Bologna Sausage is a mixture of approximately
equal parts of Pork and Beef or other Meats highly seasoned and
packed in large cases, 3 to 6inches in diameter, obtained from the
intestines of Beeves. The following are recommended mixtures:
.....Grind up together in a sausage machine or Meat cutter...
.....4 lbs. of Beef and 2 lbs. of Pork free from Fat or Gristle, to which
you will add 6 lbs. of fresh Fat Pork cut in thin strips and chopped
on a block by means of a heavy knife or cleaver into pieces about
1/4 of an inch square or less. Then season this quantity with
8 oz. of Salt, 1/8 oz. of Saltpeter, 8 oz. of Coffee Sugar, and
1/2 oz. of bruised Pimento. To exclude the air, the cases must be
packed with as much pressure as they will stand without bursting,
and this may be done by tying them at the bottom and pressing in
the Meat with a round block of wood or pestle, nearly but not quite
large enough to fill the inside of the case. If the Meat is not packed
tightly enough,the Sausage will not keep.
.....Rub the outside of the cases with Salt Butter. Tie them tightly
at both ends and hang up to dry for 3 weeks, then smoke as for
Hams or Bacon.
_________

.
Or cut into small pieces 1 inch or 2 square...
.....3 lbs. Pork, 1 1/2 lbs. of Beef free from Fat or Gristle, and 1 lb. of clean fresh
Beef Suet. Sprinkle with a mixture of Spices consisting of 3 oz. of Salt, 3 Tbsp. of
Black Pepper, 2 tsp. of Cayenne, 1 tsp. of Cloves, 1 tsp. of Allspice, and a small
Onion chopped fine.
.....If the Meat cutter is coarse, run it through a second time and pack tightly in
cases 4 or 5 inches in diameter. knot both ends and cover with strong Brine for
a week or 10 days. Change the Brine and let stand another week.
.....After which dry and smoke them as for Hams or Bacon. Rub the Cases with
Butter and store them in a cool dark place.
_________
.

MIXED SAUSAGE

.

.....Cut in small pieces equal parts of Fat Pork, Lean Pork, Lean Veal,
and Beef Suet. For each 6 lbs. of Meat add the Rind of a Lemon Grated,
a small Nutmeg Grated, 1/2 oz. of Powdered Sage, 2 tsp. of Butter,
4 tsp. of Salt, and 1 tsp. of Summer Savory. Pack in cases or
lay down in jars and cover with Lard.
_________
.

BEEF SAUSAGE

.I

.....In Summer, when Fresh Pork is not obtainable, Raw Beef may be ground up
with Beef Suet in the proportion of about 1 part of Suet, 2 parts of Lean Beef, and
the whole seasoned with 1 tsp. of pepper, 1 tsp. Salt, 1 tsp. Sage, and 1 tsp. of
Summer Savory ground through the Meat cutter or Sausage grinder, and made
into cakes to be fried, or laid down in earthenware pans under a coating of Lard
until required for use.

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::