"Stirred Up" Cake

Found in a
cook book
from the
1920's
````````

.

1 c. Sugar
1 c. Flour
2 Eggs
1/2 tsp. Salt
1 tsp. Cream of Tartar
1/4 c. Butter
some Milk
some Vanilla
1/2 tsp. Baking Soda
.

Sift the
Flour,
Sugar,
Baking Soda,
Cream of Tartar,
and Salt
together twice.
Put Butter in tin measuring cup and melt it.
Break the Eggs into the cup containing the Butter
and then fill the remaining space with Milk.
Pour this on the Sifted Ingredients.
Beat vigorously and add Vanilla.
~~~~~~~~~~~~~~~~~~~~~~~

Raised Doughnuts

From an
1897
cook book
ooooooooo

.

Add to 1 pt. of Milk-Bread Dough
1 Egg,
1/2 c. of Sugar,
1/4 tsp. of Baking Soda,
and 1/2 pt. of Warm Milk.
Add Flour enough to knead,
and let it rise until morning,
when it should be cut and fried
without remolding.
oooooooooooooo

Shrimp Salad

From a
1923
cook book
``````````

.

Prepare Shrimp by cutting into small pieces.
Add 1/2 c. Cold Peas,
1/2 c. Celery cut fine.
Mix well with Mayonnaise
and serve on Lettuce.
```````````````````
_ _ _ _ _ _ _ _ _ _ _

Stewed Turnips

From a
1915
cook book
``````````

.

Peel, slice, chop and cook
in boiling Salted Water until tender.
Drain and season with Pepper.
To 2 Qt. of Turnips
add 1 pt. of Cream or Rich Milk.
Mix 1 Tbsp. of Flour
and 1 Tbsp. of Butter;
simmer altogether for 10 minutes.
Serve hot.
Some use a beaten Egg in the Milk,
and some use Sour Cream,
adding the Egg and a dash of Vinegar.
~~~~~~~~~~~~~~~~~~~~~~~~~

Snip-Doodle

From a
1929
cook book
-----------

.

2/3 c. Sugar
2 Tbsp. Butter
1 Egg
2/3 c. Sweet Milk
1 1/2 c. Flour
2 tsp. Baking Powder
1 tsp. Cinnamon
1 Tbsp. Sugar
.

Mix together well;
then mix the Cinnamon and Sugar together,
and sprinkle over the top
just before putting in the oven.
_ _ _ _ _ _ _ _ _ _ _ _

Bananas a la Citrona

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

.

Mix 1/2 c. Sugar and 1 saltspoon (=1/4 tsp.) of Salt.
Cut 6 Bananas in 1/2 lengthwise and crosswise,
put a layer in a baking dish.
Sprinkle over this, 1/2 of the Sugar
add 2 tsp. Lemon Juice,
and 1 Tbsp. of Melted Butter,
then another layer of Bananas,
with the remainder of the Sugar,
and the same quantity of Lemon Juice
and Butter as before.
If the Bananas are somewhat green and dry,
add 2 Tbsp. of Water.
Bake in a quick oven about 15 minutes,
or until the Sugar has made a rich brown Syrup
over the Bananas.
Cool slightly and cover with a Meringue
flavored with Lemon Juice,
and color slightly.

This is delicious!
~~~~~~~~~~~~~

Boston Baked Beans

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

.

Soak 1 lb. of Navy Beans 12 hours.
Place in a 3 Qt. earthen receptacle.
Add 4 Tbsp. of Brown Sugar,
1 Tbsp. of Salt,
1 Bottle of Catsup,
1 sliced Onion,
1/4 lb. of Bacon, sliced.
Fill the receptacle with Cold Water.
Bring to a boil
and keep at boiling point for 12 hours.
Bake until dry.
:::::::::::::::::::

Mongrel Stew

From a
1929
cook book
''''''''''''''''''''''''

.

1/2 lb. Beef
1/2 lb. Lamb
1/2 lb. Veal
2 Pork Chops
some chopped Onion
.

Cut up all the Meat in small pieces.
Add a little finely chopped Onion.
Stew slowly until all Meat is tender.
=======================

Peppermint Drops

From an
1888
cook book
;;;;;;;;;;;;;;;

.

There are various ways of making them;
a simple one is the following:
Take a quantity of Sugar and put it in a dish,
with just Water enough to hardly dissolve all the Sugar;
put on a quick fire and boil;
then put in a few drops of Peppermint
(only a few drops),
drop on a tin plate to suit yourself;
stir the Solution until ready to make the Drops.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Spanish Rice

From a
1923
cook book
""""""""""

.

Fry several minutes in a casserole,
2 Tbsp. Rice,
1 Onion, {sliced
and 2 Tbsp. Butter.
Add 1 pt. of Tomatoes,
and 1 Green Pepper,
and season.
Bake until Rice is soft.
````````````````````

White Grape Jelly

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

.

Being served some delicious
White Grape Jelly
one may beg for the recipe.
The Grapes of a white variety,
and highly flavored.
The color of the Jelly,
which is a clear, light amber,
and very delicious:

.

The Grapes should be picked from the stem and washed.
Place on the stove in a porcelain-lined kettle,
and add Water enough to keep the Grapes from burning.
Boil until quite soft.
Remove from the stove and strain through a cloth strainer.
Measure the Juice,
and measure and set aside an equal quantity of Sugar.
Boil the Juice for 30 minutes,
and then add the Sugar,
and let it boil ten minutes or
until you can see it is coming to a Jelly.
Remove from the stove and fill tumblers to cool.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Chocolate Sauce

From a
1925
cook book
~~~~~~~~~

.

1 Tbsp. Butter
1 c. Sugar
1/2 tsp. Vanilla
1 oz. Unsweetened Chocolate
1 Tbsp. Flour
2-3 c. Boiling Water
.

Melt the Chocolate,
then add Butter,
mix Flour and Sugar together,
then add Boiling Water,
mix all together and boil 15 minutes.
Add Vanilla.
````````````

Coffee Souffl'e

From
an old
cook book
``````````

.

1 1/2 c. strong Coffee
1 Tbsp. Gelatin
1/3 c. Sugar
1/2 c. Milk
3 Eggs
some Salt
1/2 tsp. Vanilla
.

Dissolve the Gelatin in the Coffee
and heat in double boiler.
Add Yolks of Eggs slightly beaten,
and mix with Sugar and Salt.
Cook until it coats a spoon.
Add Whites of Eggs beaten stiff.
Add Vanilla.
Mold, chill, and serve with Cream.
~~~~~~~~~~~~~~~~~~~~~~~~

.

(Serves 8)

Carrots and Turnips

From a
1902
cook book
:::::::::::::::::

.

Carrots and Turnips
cut into dice or balls
and boiled separately
are mixed together
and moistened with a White Sauce.
Also;
Carrots and Green peas
are boiled separately,
then mixed and moistened with
a bechamel or White Sauce;
flavor to taste.
_ _ _ _ .......

Spicy Frankfurters

From a
1945
cook book
``````````

.

1/2 lb. Frankfurters
1 Tbsp. Flour
3/4 c. Water
1/2 c. Catsup
2 Tbsp. Vinegar
2 tsp. Sugar
1 tsp. Prepared Mustard
.

Halve Frankfurters lengthwise;
place in skillet.
Blend Flour with 2 Tbsp. Water;
add remaining Water,
Catsup,
Vinegar,
Sugar,
and Mustard.
Cook,
stirring constantly until thickened.
Pour over Frankfurters,
cover;
let simmer 30 minutes.
_ _ _ _ _ _ _ _ _ _

.

(serves 6)

Baked Rhubarb

From a
1929
cook book
========

.

Rhubarb should be classed as a fruit.
The chief objection to this fruit is that
it is necessary to use so much Sugar
to make it palatable.
Try putting a little Baking Soda
with the Rhubarb when it comes to the boiling-point,
and you will not have to use so much Sugar.
It is also very palatable cooked with a few Raisins
for sweetening.

.

A splendid way to cook Rhubarb is in the casserole.
Cut the Rhubarb into fairly good pieces.
Place in a closely covered casserole,
using a small amount of Water.
Put to bake in a very slow oven.
When it has reached the scalding-point,
add a small amount of Soda,
and when that is thoroughly mixed,
add your Sugar.
If a transparent casserole is used,
this makes a very attractive dish
to serve either as a Dessert in a Meat meal,
or to take the place of one of the Vegetables.
When cooked in this manner,
the Rhubarb does not lose its color,
nor does it go to pieces at all.
_ _ _ _ _ _ _ _ _ _ _ _

.

Candied Sweet Potatoes

From a
1923
cook book
;;;;;;;;;;;;;;;

.

6 medium sized Sweet Potatoes
2 large Sour Apples
1/2 c. Brown Sugar
4 Tbsp. Butter
some Salt
1/4 c. Water
.

Parboil,
peel and cut the Sweet Potatoes into slices.
Cover the bottom of a Buttered baking dish
with a layer of sliced Sweet Potatoes.
Sprinkle with Brown Sugar,
and dot with pieces of Butter, and a few grains of Salt.
Add a layer of thinly sliced, pealed Apple.
Alternate Potatoes and Apples,
adding Butter and Sugar until all materials are used.
Add Water.
Cook in oven until Apples are mushy.
~~~~~~~~~~~~~~~~~~~~~~~~~~
(Serves 6)
_ _ _ _ _ _