Potato Pot Soup

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

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We copy this recipe from
Table Talk's Cook Book,
because it sounds both savory and economical:

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"Cut a thin slice of Bacon into small pieces,
put it in a frying pan,
and add any Beef or Mutton left over from breakfast;
add a sliced Onion,
stir until the whole is brown,
turn into the soup kettle with
3 pints of cold Water,
a Bay Leaf and a sprig of Parsley,
simmer gently an hour,
strain,
add 2 Potatoes cut into dice,
boil ten minutes,
season and serve."
~~~~~~~~~~~~~~~

Sloe Gin

from a
1912
cook book
'''''''''''''''''''''''''''''

.

Fill one quart bottle 2/3 full of Sloes,
(a small sour wild Plum)
3/4 lb. of White Sugar,
and fill up with the best Gin
(Plymouth if you can get it) ;
prick the Sloes five times with a large hat pin
before putting them in bottle,
cork well and shake well as often as possible
for three Months,
and then use after straining;
keep for any time.
~~~~~~~~~~~~~~~

Chicken Gumbo

From a
1912
cook book
'''''''''''''''''''''''''''''

.

This is a noted Southern Soup.

.

Cut up 2 Chickens,
a year or more old,
into convenient pieces and fry until brown
in 1/2 cup Salt-Pork Fat.
Then place all in a stewpan.
Slice thinly a large Onion and fry slowly for
10 minutes in the Fat just used.
Add 1 quart of Okra, finely cut
(or 1 can of Okra),
5 slices of Tomatoes,
and a couple of Parsley sprigs.
Fry all of these ingredients 1/2 hour,
quite slowly,
then place them in the stewpan with the Chicken.
Add 1 1/2 pint of boiling Water,
1/2 teaspoon of Pepper,
and 2 scant Tablespoons of Salt.
Stew slowly 2 hours,
then add 1 cup of Cream,
and 1 cup of boiled Rice.

.

If seasoned to taste,
boil up once and serve.
~~~~~~~~~~~~~~~~~~~

Cucumber Soup

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

.
.

Cucumber Soup has a peculiar appetizing
flavor of it's own.
It might be given a green tint by the addition of
a little green coloring,
such as is used for Cake and Frosting,
and with a few spoons of Whipped Cream over the top
would be especially appropriate for
a green and white luncheon.

.

Pare Cucumbers, taking off the ends,
which may be bitter.
Cut into slices and then parboil
3 cups for 10 minutes.
Drain and add to 4 cups of Chicken Stock
with a slice of Onion,
cook until soft.
Rub through a sieve and thicken with
1/4 cup each of Butter and Flour
rubbed together.
Season with Salt & Pepper,
then add 1 pint of hot Milk.
Strain and serve.
~~~~~~~~~~~~~~

Pickle Fish, how to...

From an
1888
cook book
'''''''''''''''''''''''''''''

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Take any freshly caught Fish.
Clean and scale them,
wash and wipe them dry.
Cut them into slices a few inches thick,
put them in a jar with some Salt,
some Allspice,
and a little Horseradish.
When filled cover them with
good strong Vinegar.
Cover it well with a good cover.
Let it stand in your oven a few hours.
Don't let the oven be too hot.
This will keep six months.
Put it immediately in the cellar,
and in a few days they will be fit for use.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ham Toast

From a
1912
cook book
- - - - - - - - - -

.

Use 1/4 pound lean Ham, chopped fine;
beat the Yolks of 3 Eggs well;
add 3 Tbsp. Cream;
stir over fire adding a little more Ham at a time,
when it thickens season with Cayenne and spread on hot Toast.
==============================================

Corn Soup

From a
1945
cook book
~~~~~~~~~~

.
1 c. Corn
1 pt. Milk
2 Tbsp. Crisco
1 pt. boiling Water
1 large slice of Onion
2 Tbsp. Flour
A little Pepper
.

Combine Corn and Water.
Simmer 20 minutes.
Rub through sieve.
Scald Milk with Onion and add to Corn.
Melt Crisco and blend in Flour.
Pour hot Liquid slowly over the
Crisco-Flour mixture and cook until thickened.
Sprinkle with finely chopped Parsley
just before serving.
........................................

Oatmeal Bread

Found in a
1947
cook book
() () () () ()

.
2 c. Oatmeal
4 c. boiling Water (cover over for 1 hour)
1 Tbsp. Lard
1 Yeast Cake dissolved in 1 cup warm Water
1/2 c. Molasses in 1/2 cup Water
2 tsp. Salt
12 c. Flour
.

Cover and let rise,
then mold in loaves.
Bake in a medium oven,
45 minutes to 1 hour,
according to the heat.
=================

Oyster Pie

From a
very old
cook book
(age unknown)
-------------------------

.

Line a deep dish with nice Pastry,
dredge the Crust with Flour,
pour in 1 pint of Oysters.
Season well with Butter, Salt, & Pepper,
sprinkling Flour over all.
Pour on a little of the Oyster Liquor.
Cover with a Crust.
Two hard-boiled Eggs chopped coarsely and
mixed with the Oysters,
will be found a desirable addition.
The Eggs and the Flour may be omitted,
and a cup of Cracker Crumbs used instead.
1/2 teaspoon of Mace is liked by some.
=================================

Butter Scotch, Chocolate pudding

A very old
hand written
Recipe
-----------

.
1 c. Brown Sugar
1/2 c. Flour
2 c. Milk, {scalded)
2 oz. Chocolate, {melted)
1 Tbsp. Water
18 tsp. Salt
2 Egg Yolks, {slightly beaten)
1 Tbsp. Butter
1/2 tsp. Vanilla
.

Blend Sugar and Flour,
add enough Milk to make smooth paste.
Continue to add remaining rest of Milk.
Add Chocolate & stir.
Cook in top of double boiler, {covered)
for 5 minutes.
Stir Water & Salt into Egg Yolks,
add a little of cooked Mixture,
return to remaining cooked Mixture,
add Butter and cook 1 minute longer.
Cool, add Vanilla.
Then pour into a baked 9 inch Pastry shell.
Top with Meringue.

.

Meringue
------------
2 Egg Whites,
4 Tbsp. Brown Sugar,
1/2 tsp. Vanilla.
Beat Egg Whites until frothy,
add Brown Sugar gradually,
beat until stiff, and add Vanilla.
Bake in slow oven
for 15 to 18 minutes.
***********************

X - Oven Temperatures for Baking

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

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Slow Oven............................................................. 250 to 350
Moderate Oven.................................................... 350 to 400
Quick or Hot Oven............................................... 400 to 450
Very Hot Oven..................................................... 450 to 550

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. This is always good to know.
= = = = = = = = = = = = = = = =

T

Agrodolce

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

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Boil fresh Calf's Tongue,
or Sheep's Tongue until tender.
Slice and keep hot while you prepare
a Sour-Sweet Sauce by heating a gill (1/2 c.)
of the Liquor in which the Meat was boiled,
adding to it a Tablespoon each of
Salad Oil and Vinegar,
a heaping teaspoon each of Granulated Sugar,
Sultana Raisins,
and Almonds,
blanched and shredded.
Add Salt & Pepper to taste.

.

The real Italian Agrodolce has
a large Tablespoon of grated Chocolate
added to this Sauce,
which is then poured over the sliced Tongue.
Singular as the combination sounds,
it is yet very good.

Bread & Butter pickles

An old 1938
Home Made
Recipe
''''''''''''''''''''''''

.
6 Qts. sliced Cucumbers

12 medium Onions, (cut up fine)> A layer of each in Salt,

let stand over night.

6 green Maugoes, (cut up fine)
7 c. Sugar
6 Tbsp. (large) Celery seed
4 Tbsp. White Mustard Seed
1 Qt. Sour Vinegar
.

Pour over Cucumbers
and let come to a good boil, (slowly).

.

Dissolve Sugar & Spices in Vinegar first on stove.
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Mock Turtle Soup No. 1

From a
1897
cook book
===========

.

Boil slowly the Meat from a Calf's Head,
dressed with the skin on,
in four quarts of Watter, with a Tablespoon of Salt.
When cold, cut the face meat into dice,
reserving the best for
Force-meat-Balls.
To the Liquor add
six Cloves,
six Allspice,
and six Pepper Corns,
a small piece of Stick Cinnamon,
a bouquet of Herbs,
two small Onions,
a Carrot,
a Turnip,
a piece of Celery Root,
and simmer until reduced to two quarts.
Strain and cool.
Remove the Fat, and put on to boil,
seasoning with
a salt spoonful of ground Marjoram or Thyme,
a salt spoonful of Pepper,
and Salt to taste.
Take a pint of Brown Stock,
two Tablespoons of Butter browned,
and two Tablespoons of Flour,
and make a thickening, which stir into the Stock.
Boil three Eggs twenty minutes,
and make the Yolks into Egg-balls,
or cut the whole Eggs into half-inch slices.
Make Force-Meat-Balls of the meat reserved,
by chopping very fine,
seasoning highly,
and add enough of the beaten Yolk of an Egg
to moisten the Meat.
Make this into balls the size of a Hickory Nut,
sprinkle them with Flour,
brown some Butter in a pan,
and brown the Meat Balls.
Put the Force-Meat Balls and Egg Balls into the tureen,
pour over them the Soup,
and serve very hot.
A glass of Sherry Wine,
or a Tablespoon of Worcestershire Sauce is sometimes added.

==============================================

Mock Turtle Soup No. 2

From a
1897
cook book
===========

.

A Mock Turtle Soup can be made without Calf's Head,

but it is not so nice.
.

The foundation is;
Black Beans, of which a pint are soaked over night.
Fry some slices of Salt Pork brown,
and put in an Onion, which should be browned.
Cut up a pound of lean Beef in small pieces
into five quarts of cold Water,
put in the Beans, the Pork, and the Onion,
and simmer slowly for three hours.
Add slices of Carrot and Turnip,
and a dozen Cloves,
and simmer another hour.
Strain and return to the stove.
Slice one or two Hard Boiled Eggs, and a Lemon,
into a Soup tureen,
season the Soup, and pour it over the Eggs and Lemon.
A wine glass of Sherry improves it.

Fruit Punch

From a
somewhat old
cook book
~~~~~~~~~~~~~~

.

1/2 c. Sugar
1 c. Water
3 - 6 oz. cans (18 oz.) Orange Juice
1 Qt. Ginger ale
4 oz. pitted Cherries & Juice
1 Orange, {sliced thin
1 Qt. Cream Soda
1 pkg. frozen Raspberries
.

Heat the Sugar and Water.
Combine the Fruit Juices,
Ginger ale, Cream Soda,
Cherries and Orange Slices.
Press thawed Raspberries through
a sieve and add.
Add the Sugar, Water Syrup and
Ice Cubes.
````````````

Salami Cheese, and Tomato Sandwich

One of my own
creations
```````````

.

Butter 2 slices of bread;
on one slice, cover with Salami Cheese.
Next,
slice a freshly picked, home grown Tomato
and cover the Cheese with Tomato slices.
Lay the other slice of Buttered Bread on top
to make a sandwich.

.

Yum!