Spices Mixed for making Sausages

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

.

5 lbs. Black Pepper

2 1/2 lbs. Ginger

1 lb. Nutmeg

1 lb. Cloves

1/2 lb. Aniseed

1/2 lb. Coriander
<===><===><===><===>

Pecan Nut & Pickle Sandwich

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

.

Sandwich Filling

'''''''''''''''''''''''''''''''''''''''''''

.

2 c. Pecan Nut Meats
1/2 c. Mayonnaise
12 Sweet Pickles, {or} 1 c. Sweet Pickle Relish
.

Chop Nuts and Pickles well
and mix with
Mayonnaise.
:: = ::

Sauer Kraut (how to make) # 2

From an
1888
cook book
`````````

.

...... In Germany, and in all countries colonised by Germans, this
preparation is used in enormous quantities. It is proven to be very
wholesome, and ships' crews on long voyages find it excellent as a
preventive from scurvy. It is much relished by persons not of the
German family. We give the most approved method of making it:
.

The head of White Winter Cabbages,
after removing the outer leaves,
are to be cut into fine shreds
and spread out upon a cloth in the shade.
A cask which has had Vinegar in it is to be selected,
or,
if none can be had, the inside should be rubbed with
Vinegar or Sour Kraut Liquor.
A layer of Salt is to be put in the bottom of the cask;
Caraway Seeds are to be mixed with shreds of Cabbage,
and they are to be packed in the cask
to the depth of 4 to 6 inches;
and layers of this kind,
with Salt between each layer, are added,
till the cask is full,
stamping them down with a wooden stamper,
as they are put in,
into half their original bulk.
Some mix a little Pepper
and Salad Oil
with the Salt;
some Salt is to be put on the top
and some of the outside Leaves of Cabbage.
About 2 lbs. of Salt are necessary
for 20 middling sized Cabbages.
The head of the barrel is to be placed upon
the Cabbage leaves,
and must be loaded with heavy stones.
A common method is for a man
to put on clean wooden shoes,
and tread the Cabbage down in the cask.
A fermentation will take place,
and some Juice will be given out,
which is green,
muddy,
and fetid;
this rises to the surface,
and is to be replaced with fresh Brine.
When the fermentation is over,
the casks are closed up.
`````````````````````

.

Note:
```````
I, myself am not familiar
with this process.

Dried Beef Sandwich

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

.

Dried Beef
Cheese
Pimentos
2 Hard cooked Eggs
Peanuts
.

Grind all together
and mix with
Salad Dressing.
Spread between
2 thin slices of Bread.
=============

Chop Suey

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

.

2 lbs. uncooked Chicken-breast, {cut into pieces 1/16 X 1 X 1/2 inch
enough Bean Sprouts , {equal in measure to the Chicken
2 c. Onions, {cut into threads
2 c. Bamboo Shoots, {cut into pieces the same size as the Chicken
2 c. Mushrooms, {sliced thin
some Fat or Oil
.

Put the Chicken meat,
Bean Sprouts,
Onions,
Bamboo Shoots,
and Mushrooms
into a frying-pan with
a little Fat or Oil
to prevent sticking, and saut'e for 10 minutes.
Add Hot Water to cover
and cook for 15 minutes longer.
Add Chinese Gravy;
season to taste;
remove from fire and serve at once.

.

Chinese Gravy---
""""""""""""""""""""
1 c. Primary Soup, or Chicken Stock
1 tsp. Corn-Starch
some Sesamum Seed Oil
some Sugar
some Salt
1 tsp. Chinese Sauce, (can be bought ready prepared)
.

Mix the Corn-Starch in a little Cold Water,
stir in the Primary Soup, or Chicken Stock,
let it boil until it thickens.
Add the Chinese Sauce,
a few drops of Sesamum Seed Oil,
Sugar,
and Salt
to taste.
Stir well.
~~~~~~~

Lemon Dumplings

From a
1915
cook book
ooooo
ooo

.

1/2 lb. grated Bread
1/4 lb. finely chopped Suet
1/4 lb. Sugar
1 Lemon, {squeeze the Juice over the Sugar and chop the rest very fine
1 large tart Apple, {grated
2 Tbsp. Flour
2 well beaten Eggs
.

Mix well together.
Divide in 8 parts,
and tie each one in a well Floured piece of cotton cloth.
Put a plate in the bottom of the kettle,
and drop the Dumplings into boiling Water.
Boil 30 minutes.
Serve with Maple Syrup.
oooooooo

Turtle Ragout

From a
1946
cook book
' ' ' ' ' ' ' ' ' ' ' '

.

1 Onion, {chopped
2 Tbsp. Butter
1 Tbsp. Flour
1 Bay Leaf
1 Garlic Clove
1 c. Water
2 lbs. Turtle Meat, {diced
1/4 c. Sherry
.

Cook Onion in Butter;
blend in Flour.
Add all remaining ingredients,
simmer for 30 minutes.
Serves 6
======

Sausage, (make your own)

From a
1929
cook book
.::::::::::::::.

.

1 lb. ground Round Steak
1 lb. lean Pork
some Salt
some Pepper
a little Sage
.

Grind the Pork,
add it to the ground Round Steak,
then grind it again.
Season with the
Salt,
Pepper,
and Sage.
..:::::::::::..

Orange Flavored Cream Cheese Sandwich

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

.

Moisten Cream Cheese
with a little Orange Juice,
season,
and add 2 tsp. grated Orange Rind.

.

Spread on Bread or Crackers.
~~~~~~~~~~~~~~~~~~~~
~~~~~~~~~~~~~~~~~~~~

.

Very good on
Graham Crackers.
============

Carrot Pudding

From a
1929
cook book
`````````

.

1 1/2 c. grated Carrots
1 1/2 c. Sweet Milk
2 c. Flour
1 tsp. Cinnamon
1 tsp. Allspice
1 tsp. Cloves
1 tsp. Nutmeg
1 tsp. Baking Soda
1/2 tsp. Salt
1 c. chopped Suet
1 c. Raisins
some Citron
some Currants
a few Nuts, (any kind)
1 c. Sugar
.

Mix all together.
Steam for 3 hours or more.
```:::"""".........

Chocolate Waffles

From a
1928
cook book
########

.

1/2 c. Butter
3/4 c. Sugar
2 Eggs
1 tsp. Vanilla
1 1/4 c. Flour
1 tsp. Baking Powder
6 Tbsp. Cocoa
1/2 tsp. Cinnamon
1/2 tsp. Salt
.

Cream the Butter and add Sugar slowly.
Add beaten Eggs,
Flavoring,
and all the dry ingredients,
sifted together.
Mix well.
Heat waffle iron about 5 minutes.
(It must not be as hot as for regular Waffles.)
Grease iron very slightly.
If electric iron is used, no greasing is necessary.
Put 3 or 4 Tbsp. of Batter into center of the iron.
Spread Batter slightly.
Bake about 2 or 3 minutes.
Serve warm with Ice Cream,
or slightly sweetened Whipped Cream.
#####

Snappy Sandwiches

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

.

1 small jar Peanut Butter
6 slices Crisply Fried and Cooled Bacon, (chopped finely)
1 Green Pepper, (chopped finely)
.

Mix these ingredients with
sufficient Mayonnaise
so that it will spread easily.

.

This will make 30 sandwiches.
====================
==========

White Sauce # 2

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

.

In 3 Tbsp. of nice, melted Butter,
mix thoroughly
1 Tbsp. of Sifted Flour,
add 3/4 pt. of Milk,
boil once,
and then stir quickly.
For color,
add a little Yolk of Egg,
and for flavor,
Lemon Juice.
~~~~~~~~~~

Violet Jelly (Jello)

From a
1902
cook book
*********

.

Take 1 Qt. of Water
and 1 c. of Granulated Sugar
and boil to a Clear Syrup
for 2 minutes.
Then throw in a double handful of
Stemmed Violets,
and slowly simmer on the back of the stove
for 15 minutes;
strain,
dissolve 1 Tbsp. of Gelatin
in a little cold Water,
and mix with the syrup,
then strain again.
Put in enough Violet Coloring
to make it the natural Violet Tint,
and pour in a ring mould to harden.

.

In serving,
turn out on a round dish
and fill the centre with
a pyramid of Whipped Cream,
and put Candied Violets about in it.
Surround the whole with
a wreath of the Fresh Flowers and Leaves.
* * * * * * * * * * * * *
| | | | | | | | | | | | |
_________________________

Baked Hash

From a
1919
cook book
~~~~~~~

.

Use cheapest cuts of Meat
or "left-overs,"
run through a grinder,
or chop up well,
put into a pressure cooker,
use pressure 15 to 20 minutes,
having just Water enough to make moist,
about 1 teacup, (= 1/2 c.).
Let steam off,
turn into a baking dish,
add a few Bread Crumbs,
and chopped Onion if desired,
season,
then sprinkle more Bread Crumbs over top,
bake until brown.
============

A good device for straining

From a
1911
cook book
||||||||||||

.

When straining Berries,
such as for jelly making,
the following is a very good device to use.

.

Set a kitchen chair upside-down
on top of a table,
or atop another chair.
Tie the corners of a cloth to each chair leg,
leaving the center of the cloth somewhat loose.
Place a large enough bowl to catch the drippings
under the cloth,
(on the underside of the chair seat)
put the Berries to be strained in the cloth,
and let drip.
\.../
V
!
~~~~~~~~

Ginger Beer

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

.

6 oz. Bruised Ginger
6 Qts. Water
5 lbs. Loaf Sugar
1 gill, (= 1/2 c.) Lemon Juice
1/4 lb. Honey
17 Qts. Cold Water
1 Egg
2 tsp. Essence of Lemon
.

Boil the Ginger and Water for 30 minutes;
then add the
Sugar,
Lemon Juice,
Honey,
and the balance of the Water,
then strain through a cloth.
When cold,
put in the Egg,
and Essence of Lemon.
After standing 3 or 4 days
it may be bottled
****