Feather Dumplings

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

.

2 c. Sifted Flour
1 tsp. Salt
4 tsp. Baking Powder
1/4 tsp. Pepper
1 Egg, {well beaten
3Tbsp. Melted Butter
2/3 c. Milk,{approximately
.

Sift Dry Ingredients together.
Add Egg,
Melted Butter,
and enough Milk
to make a moist, stiff Batter.
Drop by teaspoons into boiling Liquid.
Cover very closely
and cook for 18 minutes.

.

Makes 24 Dumplings.

Potato Dumplings

From a
1946
cook book
""""""""""

.

9 Medium Potatoes
1 tsp. Salt
3 Eggs, {well beaten
1 c. Sifted Flour
2/3 c. Bread Crumbs, (or Farina)
1/2 tsp. Nutmeg
.

Boil Potatoes in their jackets until soft,
remove skins,
and press Potatoes through a ricer.
Add Salt,
Eggs,
Flour,
2/3 c. Bread Crumbs,
and Nutmeg.
Mix thoroughly.
Form Mixture into dry balls
about the size of walnuts
(if Mixture is too moist, add more Bread Crumbs).
Drop balls into boiling Salted Water.
When balls come to the surface,
boil uncovered for 3 minutes.
Remove one ball from liquid and cut open;
if the center is dry,
they are sufficiently cooked.
Remove balls from liquid.
o o o o o o o o o o o o o o o o o o

Oyster Stew

From a
1928
cook book
oooooooo

.

Put 4 Tbsp. Butter into chafing-dish,
or deep saucepan.
Heat and add
1/4 tsp. Paprika,
1 tsp. Salt,
and a dash of Cayenne.
Put in 24 fresh drained Oysters
and cook about 3 minutes.
Add Oyster Liquor
and 2 c. Rich Milk
or
1/2 Milk and 1/2 thin Cream.
Cook until it boils up once.
Serve immediately.
~~~~~~~~~~~~

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.
~~~~~~~

Stewed Carrots

From a
1915
cook book
- - - - - -

.

Prepare to boil by cutting lengthwise.
Slice thin.
When done put in a saucepan 2 Tbsp. Butter and 1 c. Milk.
Season with Pepper.
Some like a dash of Cayenne.
Add very little Sugar,
and stew for 30 minutes.
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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.
=======================

Beef Stew

From a
1945
cook book
""""""""""

.

Use about 2 lbs. of Round Steak cut in pieces.
Cook until almost done.
Add Carrots.
When Carrots are almost done,
add Irish Potatoes,
1 large Onion,
Salt & Pepper.
When done,
(have plenty of Water for Gravy),
thicken and add 1/2 c. Tomato Catsup.
Remember Beef Stew is to 'stew' a long time.
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
====================

Beef Stew with Dumplings

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

.
2 lbs. upper part of Round Steak with the Bone
3 pts. Boiling Water
1 Turnip
1 Carrot
1 Onion
1/2 Tbsp. Salt
1/8 Tbsp. Pepper
1/2 Bay Leaf
1/3 c. Flour, for thickening
.

Cut Meat in 1 1/2 inch pieces,
wipe with a damp cloth,
and sprinkle with a little Salt and Flour.
Put some of the Fat in a hot frying pan,
and when tried out,
add the Meat,
turning often,
until well browned.
Then put in a kettle with the Bones,
add Boiling Water,
rinsing out frying pan with some of it,
that none of the goodness of the Meat be wasted.
Let Meat boil for 5 minutes;
then set back on the stove where Water will just bubble,
and cook slowly for 2 hours.
Then add the
Onion
Carrot
and Turnip
which have been cut in 1/2 inch cubes,
and cook for another hour.
12 minutes before the stew is done,
put Dumplings on a perforated tin Pie plate,
or in a steamer,
cover closely,
and do not lift the cover until Stew is cooked.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Stewed Onions

From a
1909
cook book
\\\\\\\\\\

.

Cut the Onions in slices
and boil in Salted Water for 10 minutes.
Drain,
add 2 Tbsp. Butter,
1 tsp. Salt,
1/4 tsp. Pepper.
Cover the stewpan,
and cook over a hot fire for 5 minutes,
shaking the pan occasionally.
Set it back where it will cook slowly
for 40 minutes.
~~~~~~~~~~~

Stewed Potatoes

From a
1902
cook book
- - - - - - - - -

.

Peel and slice the Potatoes.
Put the slices into a saucepan,
cover with boiling water,
and let boil until tender.
Pour off the Water.
Roll a large piece of Butter in Flour,
and heat it in 1/2 pint of hot Milk until smooth.
Season with Pepper and Salt, and boil.
When boiling, put in the Potatoes,
stew together for five minutes,
and serve very hot.
``````````````````

Du Barry Soup (French recipe)

From a
1909
cook book
```````````
.

1 c. Rice
2 Qts. Chicken Stock
1 c. cold Cauliflower
some White Pepper
some Salt
2 c. Cream
.

Boil Rice in the Stock,
add Cauliflower pressed through a Potato ricer.
Season with White Pepper and Salt,
add Cream and bring again to a boil.
Serve in Bouillon cups;
garnish with small flowerets of Cauliflower.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Hotchpotch (Scotch recipe)

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

.
2 lbs. lean Beef
2 1/2 Qts. Stock
1 c. Beans, (green)
2 Carrots
2 Onions
2 stalks Celery
2 Turnips
1 small Cauliflower
4 Tbsp. Butter
1 Tbsp. Flour
1 dash Tabasco Sauce
.

Mince the Beef in chopper,
and place in a stewpan with Stock and Beans.
When these come to a boil,
add chopped Carrots,
Onions, Celery, Turnips, and Cauliflower;
cover, and boil gently for 3 hours.
Melt the Butter and mix it with the Flour;
let it brown, dilute with a little Broth,
and add it to the Stew.
Season with Salt, Pepper,and Tabasco.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Mulligatawney Soup

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

.

Good Stock, or Mutton Broth,
to the amount of one pint,
is used,
into which cut up a Chicken,
and boil 1/2 hour.
Curry Powder flavors it.
If you desire an Onion flavor besides,
cut up and brown two small Onions in Butter,
and add them.
Simmer all over a slow fire for a little time,
and just before serving
add 1/2 cup of Cream.

.

If Coconuts are in season,
you may use Coconut Milk with Lemon Juice,
instead of Cream.
~~~~~~~~~~~~~~

Cream of Potato Soup # 2

From a
1912
cook book
`````````````

.P

Pare 3 Potatoes of medium size,
cut in quarters,
drop them into enough Salted Water to cover,
and cook quickly.
While they are boiling,
place one pint of Milk in a double boiler
with 1 whole Onion,
and have the Milk well heated
by the time the Potatoes are done.
Drain the latter when cooled,
mash them fine,
and slowly add the hot Milk,
from which the Onion has been removed.
Season with
1 saltspoon of Celery Salt,
1 saltspoon of Salt and White Pepper or Paprika,
add 1 Tbsp. of Butter and
1 Tbsp. of Flour dissolved in a little Milk.
Cook the Soup for 5 minutes,
pour it through a soup strainer,
return to the fire to heat,but not to boil,
then serve.
~~~~~~~~~

.

This Soup may be made very rich by
first placing 2 thoroughly beaten Eggs in the tureen
and pouring the hot Liquid over them,
stirring very rapidly meanwhile.
========================

Potato Pot Soup

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

.

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

.

"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."
~~~~~~~~~~~~~~~

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.
~~~~~~~~~~~~~~

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.
........................................

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.