Salmon Croquettes

From a
1946
cook book
~~~~~~~~

.

1 3/4 c. Flaked Salmon
1 c. Thick White Sauce
some Salt
some Pepper
some Cayenne
1 tsp. Lemon Juice
some Crumbs
1 Egg
.

Combine Salmon with
White Sauce,
Seasoning,
and Lemon Juice.
Chill and shape.
Roll in fine Crumbs,
then in Egg,
and again in Crumbs.
Fry in hot Deep Fat (380 F.)
for 3 to 5 minutes.
Drain.

.

Makes 6 Croquettes.
~~~~~~~~~~~~~~~~~

Egg Croquettes

From a
1946
cook book
() () ()

.l

2 c. chopped Hard Cooked Eggs
1 c. Thick White Sauce
1/2 tsp. Salt
1/8 tsp. Pepper
1 Dash Cayenne
Some Crumbs
1 Egg
.

Chop Eggs fine
and moisten with Sauce
until as soft as can be handled.
Season and chill thoroughly.
Shape,
roll in Crumbs,
then in Egg,
and again in Crumbs
and fry in hot Deep Fat (380 F.)
for 3 to 5 minutes.
Drain.

.

Makes 6 Croquettes
() () () () () ()

Potato Croquettes

From a
1946
cook book
() () ()

.

4 c. Mashed Potatoes
2 Tbsp. Rich Milk, or Cream
3 Tbsp. Melted Butter
1/2 tsp. Salt
2 tsp. Minced Parsley
few drops Onion Juice
1 dash Cayenne
2 Egg Yolks
some fine Dry Crumbs
1 Egg, {slightly beaten
.

Combine the
Potatoes,
Milk,
Butter,
Seasonings,
and Egg Yolks.
Beat until light.
Shape into Cones,
roll in Crumbs,
Egg,
and again in Crumbs
and brown in hot Deep Fat
(385 F.).

.

Serves 6
,,,,,,

Surprise Ham Croquettes

From a
1946
cook book
= = = = =

.

2 c. Mashed Potatoes
1 Tbsp. Fat, {melted
3 Egg Yolks
some Cayenne
1 c. chopped, Cooked Ham
some Crumbs
1 large Egg
.

Mix the
Potatoes,
Fat,
2 Egg Yolks,
and Cayenne.
Beat until smooth,
then cool.
Mix Ham with remaining Yolk,
and cook until Mixture thickens.
Chill.
Take a large Tbsp. of the Potato Mixture,
make a hole in the center,
put a large tsp. of the chopped Ham inside,
close the hole and form a ball.
Roll in Crumbs.
then in Egg,
and again in Crumbs
and fry in hot Deep Fat (380 F.)
for about 5 minutes.
Drain.
Makes 8.
o o o o o o o o

Sweet Potato Croquettes

From a
1946
cook book
o o o o o o

.

2 1/2 c. Mashed Sweet Potatoes
1 1/2 Tbsp. Butter
some Salt
some Pepper
2 Tbsp. Brown Sugar
Some Bread Crumbs
1 Large Egg

.

Combine Sweet potatoes,
Butter,
Salt,
Pepper,
and Brown Sugar.
Beat until fluffy.
Chill.
Shape, roll in Crumbs,
then in Egg,
and again in Crumbs.
Fry in hot Deep Fat (380 F.)
3 to 5 minutes.
Drain.
Makes 6 Croquettes.
o o o o o o

Virgina Rolls

From a
1915
cook book
=======

.

3 Potatoes, {boiled and mashed
1 Tbsp. Sugar
2/3 pt. Boiling Water
1 c. Yeast
.

Add the Yeast when cool,
and let rise.
Then add
1 Qt. Water,
and Flour
enough to knead.
Mold into oblong rolls,
and let rise again
before baking.
= = = = =

Broiled Halibut

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

.

Take 1 slice of Halibut
cut from the tail end of the Fish,
but not the extreme end.
In a tin baking pan,
lay a few slices of Onion,
and a bit of Bay Leaf.
After the Fish has been wiped
with a clean damp cloth,
spread 1 side with Butter
and lay the Buttered side on the Onion,
sprinkle with Salt
and set in the broiling oven,
and WATCH IT CAREFULLY.
If necessary turn it without breaking,
and when nearly done,
spread with a mixture of
melted Butter thickened with Bread Crumbs,
and let brown.
Serve in a platter,
garnished with Parsley.
If Onion is not liked, it can be omitted.
= = = = =

Carrot Casserole

From a
cook book
of unknown age
=============

.

Shred 3 or 4 Carrots;
place in a Casserole dish.
Sprinkle with a little Salt,
and 1/4 tsp. Brown Sugar,
and mix.
add 1 Tbsp. Water.
Dot with 1 Tbsp. Butter,
cover.
Bake in 350 oven
for about 35 to 45 minutes.
~~~~~~~~~~~~~~~~~~

Oatmeal Crackers

From a
1915
Cook Book
- - - - - - - -

.

1 pt. Oatmeal wet with
1 c. Cold Water.
Work into a mass with a spoon.
Place on a board
that is well-covered with Dry Oatmeal.
Make compact as possible,
roll out carefully
to 1/6th. inch in thickness,
cut in squares with a knife.
Bake in a very slow oven.

.

These are excellent,
and if kept dry or packed in Oatmeal
will be good for Months.

March Meeting Loaf

From an
1897
cook book
=======
A March Special
""""""""""""""""

.

This is a Massachusetts dish.
The foundation is a plain rusk,
and in the olden time when it was originated,
the sweetening was homemade Maple Sugar,
and the 'Currants" were dried Blueberries or Huckleberries.
In the morning;
put together
1 c. Yeast,
1 c. Sugar,
3 c. Milk,
and Flour enough to make a thick sponge.
At night,
add 1 c. Sugar,
1 c. Shortening,
1/2 Butter,
1/2 Lard,
and 2 c. Currants.
Add an Egg, if you choose,
and Flour enough to stiffen.
Let it rise over night.
The next morning knead,
and put in pans to rise.

.

In New Hampshire,
this goes by the name of
"Election Cake."
= = = = =

Quick Muffins

From a
1915
cook book
"""""""""'''

.

1 Egg
1/2 c. Butter & Lard mixed
1 pt. Sweet Milk, or Milk and Water
3 tsp. Baking Powder
NOTE;
If necessary,
the Egg may be omitted
and one more tsp. Baking Powder Used.
.

Sift the Baking Powder with sufficient Flour
to make a stiff Batter.
Beat hard and bake in well-Buttered Muffin Rings,
or Gem-pans.
Add 1 Tbsp. Sugar.
If desired...
Graham may be used in the same way.
Sour Milk and Baking Soda
may be substituted in this recipe,
using 1 tsp. Baking Soda to
1 pt. Milk.
~~~~~~~

Liquid Soaps

From a
1932
book
~~~~~

.

Dissolve any good Soap in Hot Water
making a thick Paste.
To each quart of this,
add the following clarifying and liquefying agent;
1 pt. Warm water,
and 1/2 pt. Alcohol.
More Water may be added if a thinner Soap is desired.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This Liquid is also a good Shampoo.

Plum Cordial

By
Billie Johnson
oooooooooooo

.

3 lbs. Fresh Purple Plums, {halved & pitted} = (7 c.)
2 c. Sugar
1 Qt. Gin
.

Combine all ingredients
in large jar;
cover tightly.
Turn jar end over end
until Sugar is in suspension,
(Sugar will not be dissolved).
Let stand at room temperature
for 2 days.
Invert & let stand 2 more days.
Repeat turning every other day
for 6 weeks.

.

To serve,
strain out the Plums.
Serve in Liquor glasses.

.

Makes 2 Qts.

NOTE:
~~~~~
(can use wild Plums)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Peach Jelly

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

.

Wipe the wool off your Peaches,
(which should be free-stones ant not too ripe)
and cut them into quarters.
Crack the stones,
and break the Kernels small.
Put the Peaches and the Kernels into a covered jar,
set them in boiling water,
and let them boil until they are soft.
Strain them through a jelly bag,
until all the Juice is squeezed out.
Allow 1 lb. of Sugar to 1 pt. of Juice.
Put the Sugar and Juice into a preserving kettle,
and boil them 20 minutes,
skimming carefully.
"""""""""""""""""""""""

Mushrooms under glass

From a
1911
cook book
^^^^^^^

.

Cream 2 Tbsp. of Butter
and add 1/2 Tbsp. of Lemon Juice,
drop by drop,
Salt, Pepper,
and 1/4 tsp. of finely chopped Parsley.
Cover the bottom of an individual baking-dish
with a circular piece of Toast 3/8 inch thick,
wetting the underside with 1/2 the Sauce already made.
Pile Mushroom Caps,
cleaned and peeled,
on the Toast,
then pour over remainder of Sauce,
and finally,
1/4 c. of Heavy Cream.
Cover with glass
and bake about 25 minutes.
A tsp. of Sherry may be added before serving,
if desired.

.

These baking dishes with Bell-shaped glass covers
are now obtainable at most house-furnishing stores.
They must be served with covers on.
^ ^ ^ ^ ^
--- --- --- --- ---

Pickled Cauliflower of Broccoli

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

.

The whitest and firmest Cauliflower
that can be obtained should be chosen
for this purpose.
Cut or break the Cauliflower into small branches,
and put them into
Salt and Water
for 7 to 10 days.
The Brine,
or Pickle,
should be made strong enough with Salt
for an Egg to float on the surface.
Take them from the Brine,
and put them into a saucepan of clean Water.
Let them boil for about 10 or 15 minutes,
or until they begin to be tender;
but they must not be done,
or they will lose their crispness.
Drain them from the water,
and spread them on a coarse cloth,
or on sieves,
and put them to dry in the sun
until all the moisture is evaporated;
then put them into a jar,
and cover them with
Distilled or White Wine Vinegar.
Mace,
Long Pepper,
White Peppercorns,
and a few grains of Allspice,
may be added to the Vinegar,
which should be kept warm for some time
by the side of the fire to extract the flavor of the Spice,
but must not be allowed to boil.
Pour the Vinegar over the Cauliflower
when it is cold.
Cork the jar close,
and put it aside for use.
Fill the jar occasionally with Vinegar,
as the Cauliflower absorbs it.
"""""""""""""""""""""""""""""""
Do the same with
Broccoli.
^^^^^

German Pudding

From a
1902
cook book
~~~~~~~

.

The Germans excel in Puddings,
and this one that bears the National name
can hardly fail to please the most fastidious taste,
if the directions given are very carefully carried out.
__________________________________________

.

Put 1 pt. of Sifted Flour into a bowl of convenient size,
and moisten by stirring in gradually
1 Gill, (= 1/2 c.) of hot Boiled Milk.
Add 1 salt-spoon, ( = 1/4 tsp.) of Salt,
with 1/4 lb. of Melted Butter,
and put the whole together into a pan over a moderate fire,
and stir constantly,
but gently,
until the Batter thickens.
Now remove it from the fire,
but continue to work the Paste.
When quite smooth,
return it to the fire and continue to stir it,
adding,
a little at a time,
1/4 lb. of Sugar,
a flavoring of Vanilla
or
Orange-rind,
another 1/4 lb. of Warmed Butter,
and a little more Salt,
with the Yolks of 10 Eggs.
let this continue on the fire until it begins to get frothy,
when the Whites of the 10 Eggs must be added,
which, meanwhile,
must have been beaten as light as possible.
Have ready a well-Buttered Pudding-mould
strewn with finely Powdered Sugar and Flour,
or Bread-crumbs,
and into this
pour the Mixture
as soon as the Whites of the Eggs have been stirred in.
A round, dome-shaped mould is the usual one
adopted for this Pudding,
and is very pretty.
Directly the mould is filled,
it must be placed in a stew pan holding boiling water.
Do not let the water reach to more than 1/2 the height of the mould.
Set the stew pan on the stove where the water may be kept at boiling-point,
but do not allow its quantity to be reduced,
which can be managed by replenishing it when necessary
from a kettle of water kept constantly boiling and ready.
In about 45 minutes the Pudding will be done.
Turn it out,
and serve with any Sweet Sauce you prefer.
In Germany they commonly use
Sherry Wine
made very hot,
and merely sweetened with
White Sugar.
:::::::::::
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