Buns #3

From a
1915
cook book
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1/2 tsp. Salt
1/2 c. Butter
2 Eggs
1 c. White Sugar
2 Tbsp. Yeast
.

Rub the Flour and Butter together,
add the other ingredients,
using Flour enough to make a stiff Dough.
Let rise,
work well,
roll out and cut with a Biscuit Cutter.
Let rise again,
then bake in a quick oven.
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Another way...
is to use the above ingredients
mixed with 3 c. Flour,
and to drop the Dough by spoonfuls
in the baking tin.
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Sweet Potato Rolls (Southern)

From a
1915
cook book
vvvvvv

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2 lbs. Sweet Potatoes, -{boiled & mashed well)
2 Tbsp. Butter
1/2 c. Yeast
1 pt. Milk
1 pinch Salt
enough Flour, to make a soft dough
.
.

Mix well.
Set them to rise.
When light, cut in Cakes.
Let rise 1 hour longer,
then bake.
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These will be found delicious.

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Irish Potatoes may be used
in the same manner.
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Currant Meringue Pie

From a
1902
cook book
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Line 2 pie-pans with a rich short Crust,
prick with a fork,
and bake to a very light brown.
When cool,
fill with the following
and bake in a very slow oven:
Beat the Whites of 3 large Eggs until stiff,
add gradually 1 c. Sugar,
and 1 pt. of Currants.
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Flavoring Paste

From a
1932
cook book
^^^^^^^^

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For a base,
Gum Tragacanth is used,
and the flavoring oils incorporated in this Gum,
which is made into a jelly-like mass
by soaking the gum in Water.
Take 8oz. of Gum Tragacanth,
and soak it in several Qts. of Water
until it swells and becomes thoroughly softened.
This will require about 1 week,
and 1/2 of the Gum will dissolve in the Water.
Use cleaned Gum to start with
and much trouble will be avoided
in freeing the mass from foreign particles.
The resulting paste should now be mixed with
about 10 oz. of Glycerin,
using heat to make a good blend,
but do not burn.
When cool, add to the resulting mass,
2 oz. each of the following Oils
to produce the desired flavor:
Oil of Wintergreen,
Pepermint,
Lemon,
Orange,
Clove,
Cinnamon.
If an Almond flavor is desired,
add 1/2 oz. of
Chemically Pure Benzaldehyde.
======================

Honey Frosting

From a
1946
cook book
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1 c. Honey
2 Egg-Whites
.

Boil the Honey about 1o minutes (238 F.).
Remove from the fire and let cool
while the Egg-Whites are beaten stiff,
then pour the Honey in a thin stream over them,
beating the mixture constantly
until thick enough to spread.
Cool before spreading.
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Arrowroot Pudding

From an
1888
cook book
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Mix 4 spoonfuls of Arrowroot
with 1 teacup (=1/2 c.) of new Milk,
then boil nearly 1 Qt. of Milk
and stir in the Arrowroot.
When almost cold add 2 well beaten Eggs,
2 spoonfuls of melted Butter,
Sugar to taste,
and a little Nutmeg.
Bake about 20 minutes.
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Pork Roast (my first time)

My own
by
Roger T. Johnson
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Preheat your oven to 400 F.

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Put about 1/2 inch of water in a small Roaster,
and set in it a fully thawed out Roast.
Do NOT cut off any Fat.
Make many 1/2 inch deep cuts on all the sides.
Sprinkle on some Meat Tenderizer,
then completely cover the top of the Roast
with thin slices of Raw Onion,
over that,
sprinkle a generous amount of Sage.
Turn down the oven to 375 F.
Put cover on roaster and set in the oven.
After about 30 minutes check the Roast,
and baste it with thin slices of Real Butter.
Let the Butter melt on it's own.
Set back in the oven,
with the cover on for another 30 to 45 minutes.
Check the Roast again,
basting it with it's own Juice.
Leave the cover off
and set it back in the oven to brown
for about 30 minutes.
Next,
take Roast out of the oven
and turn it over, or on it's side.
Set back in the oven for 15 to 20 minutes.
Make sure the Roast is done,
and browned on all sides if possible.
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Serve with home made Horse Radish,
Potatoes,
and your favorite Vegetable.
YUMMY!

NOTE:
~~~~~~
This is pertaining to a 3 lb. to 4 lb. Roast.

Pork Cake

From a
1911
cook book
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1/2 lb. Salt Pork, {Fat only), and chopped perfectly fine.
1 1/2 c. Sugar
1 c. Molasses
1/2 pt. Boiling Coffee
1/2 lb. Raisins
1 Tbsp. Cinnamon
1 tsp. Cloves
1 tsp. Ginger
1 tsp. Baking Soda
enough Flour, just to make stiff
.
.

Mix all ingredients together well,
and bake.
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Springerlein (German Recipe)

From a
1909
cook book
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1 c. Powdered Sugar
4 Eggs
1 Lemon Rind, {grated
4 c. Flour
1/2 tsp. Baking Powder
.

Beat the Eggs thoroughly with the Sugar,
add the grated Lemon Rind,
Flour,
and Baking Powder,
sifted with the Flour,
and mix quickly into Loaf shape
without much handling.
Set in a cool place for 2 hours.
Flour a baking board,
roll out the Dough to 1/4 of an inch thick,
dust the mold with Flour,
press the Springerlein on it
tightly but firmly,
then turn it over
and carefully remove the Cakes.
Cut off surplus Dough,
put in the remainder,
and mold more.
Use as little Flour as possible in rolling out.
Put a cloth on the table,
sprinkle it with Aniseed,
lay the Cakes on it,
and let stand 12 hours in a cool room.
Bake in Buttered pans.
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One, Two, Three, Four Cookies

From a
1909
cook book
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1 c. Butter
2 c. Sugar
3 c. Flour
4 Eggs
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
2 Tbsp. Caraway Seed
.

Cream the Butter
and add 1/2 the Sugar.
Beat the Yolks,
and the remaining 1/2 of the Sugar,
and beat with the Butter,
then add the beaten Whites.
Mix the Baking Powder,
Cream of Tartar,
Spice,
and Salt
with the Flour,
and stir into the Butter Mixture.
Take a teaspoonful of dough,
make into a ball with Floured hands,
place the balls in a pan,
press or flatten
into a round Cake,
bake for 10 minutes.
o o o o o o o o o

Rich Fudge

From a
1925
cook book
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2 c. Sugar
3 Tbsp. Cocoa
1 c. Cream
1 Tbsp. Butter
1 tsp. Vanilla
.

Mix well together.
Cook until it forms a soft ball
when dropped in water.
Remove from fire,
add nuts, if desired.
Pour into a Buttered pan.
Cut in squares.
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Corn Tamale

From a
1923
cook book
- - - - - -

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1 can Corn
1 c. Yellow Cornmeal
1 bottle Stuffed Olives
1 c. Milk
1/2 can Tomatoes
1 tsp. Grandma's Peppers, (spiced)
1 clove Garlic
some Salt to taste
.

Mix well,
and bake 1 hour
in a moderate oven.
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Syrup (for Pancakes & Waffles)

Old Family
Recipe

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Mix
1 part Dark Brown Sugar
to
1 part Boiling Water.
Stir to dissolve the Brown Sugar,
let it simmer until it starts to thicken,
stirring it now and then
to check the thickness.
Take off the stove and let cool some before use.
Store any left-over Syrup in the refrigerator,
or a cool place.
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Scotch Woodcock

From a
1946
cook book
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2 Tbsp. Fat
1 Tbsp. Flour
1 c. Milk
5 Eggs, {hard cooked
1 Tbsp. Anchovy Paste
1/2 tsp. Salt
6 slices Bread
.

Prepare a White Sauce with
Fat,
Flour,
and Milk.
Add Eggs
(chopped fine)
Anchovy Paste,
and Salt.
Have the Bread Toasted
and lay it on a hot dish.
Pour the hot Mixture over it
and serve immediately.
===============

Spaghetti Meat Sauce

From a
worn out
cook book
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4 Tbsp. Salad Oil
3 lbs. Ground Beef
2 large Onions, {chopped
2 Cloves Garlic, {Minced
1 c. Celery, {chopped
1 large Green Pepper, {diced
1 Tbsp. Salt
12 oz. Tomato Paste
2 c. Tomato Juice
2 or 3 tsp. Chili Powder
1/4 tsp. Cayenne Pepper
1/2 tsp. Curry Powder
2/3 c. Parmesan Cheese
.

Add Salad Oil and brown Beef.
Add Onion,
Garlic,
Celery,
Pepper,
and Salt.
Then add combined Tomato Paste,
Tomato Juice,
Chili Powder,
Cayenne Pepper,
and Curry Powder.
Put on cover
and set on low heat,
stir every now and then.
Cook until all is tender,
(about 10 to 15 minutes).
~~~~~~~~~~~~~~~~~

Classic Chocolate Cookies

From a
written
Recipe
- - - - - -

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6 oz. Dark Chocolate, {NOT unsweetened
2-1/2 c. Flour
1 tsp. Baking Soda
1/2 tsp. Salt, {level
1/2 lb. Butter, {softened
3/4 c. Sugar
3/4 c. Light Brown Sugar, {packed
1 tsp. Vanilla
1 c. Chopped Nuts, (optional)
.

Preheat oven to 350 F.
Cut the Chocolate up
into medium to large size pieces,
and set aside.
Mix together
Flour,
Baking Soda,
and Salt.
Then beat the Butter,
Sugar,
Brown Sugar,
and Vanilla
together in a large bowl with Mixer
until creamy.
Add Eggs,
and beat well.
Gradually add the Flour Mixture,
beating well.
Stir in the Chocolate pieces,
and Nuts if desired.
Drop by rounded tsp. onto
ungreased cookie sheet.
Bake about 10 minutes,
or until lightly browned.
Let cool slightly,
then remove from cookie sheet.

.

Makes about 5 dozen.
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Boston Roast

From a
1923
cook book
- - - - - - -

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Cook 2 c. Dry Kidney Beans until tender,
or use 1 can of Kidney Beans.
Chop Beans,
add 1 c. Bread Crumbs,
2 c. Grated Cheese,
1 Tbsp. Onion.
Salt to taste.
Bake with slices of Bacon on top of Loaf until firm.
Baste occasionally with
hot Water,
and Fat.
Serve with Tomato Sauce.
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