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.

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.
^ ^ ^ ^ ^
--- --- --- --- ---

Flavoring Paste

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

.

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.
======================

Pork Cake

From a
1911
cook book
========

.

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.
=======

Corn Tamale

From a
1923
cook book
- - - - - -

.

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.
"""""""""""""""""""""""

Syrup (for Pancakes & Waffles)

Old Family
Recipe

~~~~~~

.

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.
``````````````

.

Scotch Woodcock

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

.

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.
===============

Cream Puffs

From a
1915
cook book
*********

.

1 c. Hot Water
1/2 c. Butter
.

Boil these together,
and while boiling
stir in
1 c. Sifted Flour dry.
Take from the stove
and stir to a thin Paste,
and after this cools
stir in 3 Eggs (unbeaten).
Stir it for 5 minutes.
Drop in Tablespoons on a Buttered tin
and bake in a quick oven for 25 minutes,
opening the oven door no more often
than is absolutely necessary,
and being careful that they do not
touch each other in the pan.
This amount will make 12 Puffs.
"''''''""""""""""""""""""""""""""""""""

.

Cream for the above:
~~~~~~~~~~~~~~~~~~~~
.

1 c. Milk
1 c. Sugar
1 Egg
3 Tbsp. Flour
some Vanilla, to flavor
.

Stir the Flour in a little Milk.
Boil the rest;
turn this in and stir until the whole thickens.
When both this and the Puffs are cool,
open the Puffs a little way with a sharp knife,
and fill them with the Cream.
() These never fail to Puff ()

.

This Cream may also be filled into other Tart shells
and found to be very nice.
~~~~~~~~~~~~~~~~~~~

Egg Chops

From a
1923
cook book
() () () ()

.

4 Eggs
1 Tbsp. Butter
2 Tbsp.Flour
1 c. Milk
some Salt
some Pepper
some Onion Juice
.

Hard cook 4 Eggs.
Make a thick White Sauce of the other Ingredients;
add the Eggs, chopped up.
Shape into eight patties with the hands,
set in the ice box to stand for several hours.
Then fry them in Deep Fat,
or,
saute in Lard,
or in Butter.
__ __ __ __

Waffles

From a
1903
cook book
#######

.

4 c. Flour
1 pt. Sour Milk, - or Cream
1 tsp. Baking Soda
4 Eggs, { beaten separately
1 piece Butter the size of an egg
a little Salt
.

Beat all well together.
##############

Simple Lye Soap, (how to make)

From a
1932
recipe book
~~~~~~~~~~

.

37 1/2 lbs. Tallow
5 lbs. Lye
9 Qt. Watter
.

Melt Tallow,
then dissolve the Lye
in the Water.
Slowly pour the Lye Water
into the melted Tallow
and with a wooden paddle,
stir for at least 15 minutes,
adding the Lye Solution
during the entire length of time.
When the mass has thickened,
pour into molds or pans.
,_____, ,_____, ,_____,
|_____||_____||_____|

Hush Puppies

From a
1945
cook book
_ _ _ _ _

.

(To eat with Deep Fried Fish)
~~~~~~~~~~~~~~~~~~~~

.
.

1 c. Corn Meal
2 tsp. Baking Powder
1/2 tsp. Salt
1 medium Onion, {minced
1 Egg
1/4 c. Milk
.

Mix together the Dry Ingredients
and the finely cut Onion.
Beat in the Egg vigorously,
add the Liquid.
Form into small patties
round or finger shaped.
Drop in the deep smoking Fat,
in which the Fish has been fried,
until they are a deep brown.

.

Serve hot and at once.
==================

Cheese Waffles

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

.

2 c. Sifted Flour
1/2 tsp. Salt
5 Tbsp. Melted Butter
2 tsp. Baking Powder
3 Egg Yolks, {well beaten
1 1/4 c. Milk
1 c. grated American Cheese
3 Egg Whites, {stiffly beaten
.

Sift Flour, measure,
then add Baking Powder,
and Salt,
and sift again.
Combine Egg Yolks and Milk;
add Flour,
beaten until smooth,
add Butter,
and Cheese.
Fold in Egg Whites.
Bake in hot Waffle iron.

.

Makes five 4-section Waffles.
## ## ## ## ##
## ## ## ## ##

Rice Waffles

From an
1888
cook book
########

.

1 pt. of cold-boiled Rice,
thin it with cold Milk,
beaten well,
1 Egg,
a small piece of Butter,
and Flour to make a Batter
stiff enough to Bake.

.

Use Pork to grease your Waffle-iron.
######################

Snow Balls

From a
1928
cook book
::::::::::::::

.

4 Tbsp. Butter
few drops Lemon Juice
1/2 c. Sugar
2/3 c. Milk
1 1/2 c. Pastry Flour
1/4 tsp. Salt
3 tsp. Baking Powder
2 Egg Whites
1/2 tsp. Vanilla
.

Cream the Butter,
adding a few drops of Lemon Juice
to make the Butter light colored.
Gradually add the Sugar.
Sift Flour,
Baking Powder,
and Salt
together.
Add alternately with the Milk
to cream Butter and Sugar.
Add Vanilla
and fold in
Stiffly beaten Egg Whites.
Half fill small greased cups.
Cover tightly
and steam about 30 minutes.
Serve hot with Lemon,
or any Fruit Sauce.

.

Makes 6 to 8
~~~~~~~~

Baked Sturgeon

From a
1911
cook book
~~~~~~

.

Take a piece of Sturgeon,
about 4 lbs.,
wash and parboil for 15 minutes;
then put in a pan with a little Water
and bake about an hour,
basting it with Butter occasionally.
Serve with drawn Butter.
``````````````````````
_____________

Spanish Mustard

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

.

3 tsp. Dry Mustard
3 tsp. Dry Chili Powder
1 tsp. Sugar
1/2 tsp. Salt
1 Tbsp. Vinegar
1 Tbsp. Olive oil
1 Egg Yolk
.

Mix until smooth
and cook over hot water until smooth.
Bottle.

.

Good for Sandwiches.
,,,,,,,,,,,,,,,,,,,,,,,,,,

Mayonnaise Dressing

From a
1929
cook book
~~~~~~~

.

2 Egg Yolks
1/2 c. Sugar, (scant)
1 1/2 Tbsp. Flour
1 tsp. Mustard, (dry)
1/2 c. Lemon Juice, or Vinegar
1/2 c. Water
.

Mix the Sugar, Flour, and Dry Mustard.
Add the well beaten Eggs;
then the Water,
and Lemon Juice, or Vinegar.
Cook Well in a double boiler.
If too thick,
thin with Sour Cream,
or
Whipped Cream.
~~~~~~~~~~~

Baked Mushrooms

From a
1911
cook book

.

Peel the Mushrooms
and cut off the woody stems.
Grease a baking-dish with Butter,
put in the Mushrooms,
their upper sides down,
and bake in a quick oven for 15 minutes,
basting twice with melted Butter.
Take out when done,
season with Salt & Pepper,
pour over the Butter in the dish,
and serve.
o o o o o o o

Apple Dumplings, Baked

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

.

Make a Crust as for Soda Biscuits,
peel and core your Apples,
cut the Dough in square pieces,
and put 1 Apple for each Dumpling;
put them in a dripping pan,
and place in the oven for 5 minutes,
then make a Syrup with Water and Sugar
(1 c. Sugar to 1 pt. Water),
and pour into the dripping-pan;
baste with the Syrup while they are cooking;
when done
eat with Sweet Cream.
~~~~~^ ^ ^ ^ ^ ^ ^ ^ ~~~~~