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
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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

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.
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Boston Roast

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

.

Cook 2 c. Dry Kidney Beans until tender,
or use 1 can of Kidney Beans.
Chop Beans,
add 1 c. Bread Crumbs,
2 c. Grated Cheese,
1 Tbsp. Onion.
Salt to taste.
Bake with slices of Bacon on top of Loaf until firm.
Baste occasionally with
hot Water,
and Fat.
Serve with Tomato Sauce.
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Tomatoes A La Creme

From a
1911
cook book
~~~~~~~~

.

Peel and slice 4 Tomatoes.
Simmer in their own Juice,
some Butter,
Pepper,
Salt,
and 1 tsp. Sugar.
This will correct the acidity,
but not make them taste in the least sweet.
Mix 1 Tbsp. Flour,
and 1 c. Cream.
Stir into the Tomatoes a tiny bit of Baking Soda,
then add the Cream.
When thickened pour over slices of Toast,
and serve.
~~~~~~
========

Cabbage and Cheese (in Cream Sauce)

From a
1925
cook book
`````````

.

1 head of medium size Cabbage.
Salt to taste.
Cut and cook 20 minutes in boiling water,
drain and place in a baking dish in layers with Cheese,
Cream Sauce,
and Bread Crumbs between layers.
Bread Crumbs and Butter on top.
Bake 40 minutes in moderate oven.

.

.

Cream Sauce:
~~~~~~~~~~~~

2 Tbsp. Flour
2 Tbsp. Melted Butter
1 pt. Milk

.

Put this Cream Sauce between layers
of Cabbage and Cheese.
=================

Asparagus on Toast

From a
1925
cook book
- - - - - - - -

.

Cut Asparagus in short lengths,
cook in Salt Water until done,
drain,
add 2 Tbsp. Flour,
stir with a fork,
add 1 Tbsp. Butter,
1/2 c. Sweet Milk and Cream mixed,
Salt and Pepper to taste.
Have small pieces of Toast prepared,
place in individual dishes,
cover with Creamed Asparagus
and serve.
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Creamed Carrots

From a
1903
cook book
~~~~~~~

.

Slice new Carrots
and boil until tender in Salted Water;
use as little Water as possible
and prevent burning,
so that the sweetness will remain in the Vegetable,
and not be thrown away in the Water;
prepare a Cream made of...
2 Tbsp. Butter,
rubbed into
2 Tbsp. Flour,
and 1 pt. of boiling Milk
(or thin Cream)
poured over it;
let all boil up once with the Carrots;
sprinkle chopped Parsley over the Dish
just before sending it to the table.
~~~~~~~~~~~~~~~~~~

Sweet Potato Biscuits

From a
1945
cook book
========

.

1 pt. Mashed Sweet Potatoes
2 Tbsp. Sugar
2 Tbsp. Milk
1 piece Lard, {the size of an Egg
1 tsp. Baking Soda
some Flour, {sufficient to make a soft Dough
.
.

Proceed,
and bake as any other Biscuits
= = = = = = = = = = = =

Creamed Spinach

From a
1911
cook book
\\\|///

.

Wash the Spinach,
and cook thoroughly for 20 minutes
in Salted Water;
drain well,
and chop up fine.
Return to the fire,
add 1 Tbsp. of Butter,
some Salt & Pepper,
stir until the Butter is melted;
then add 2 Tbsp. of Cream,
and finely chopped Yolks of
2 Hard Boiled Eggs,
and beat well.
"""""""""""""""""

Vegetable Chop Suey

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

.

1 c. Spaghetti
1 large Onion
1 can Tomatoes
1/2 c. Celery

1/2 c. Meat, -{fresh or left overs.

.

Boil Spaghetti in Salted Water until tender.
Drain and rinse with cold water.
Add to the remainder of Mixture,
which has been prepared in the meantime.
Put in Buttered baking dish
and bake for 30 minutes.
(Stuffed Olives are a good addition).

.

Serves four.
~~~~~~~~~~

Sweet potato Bread

From a
1903
cook book
- - - - - - -

.

1 pt.of Cornmeal,
1 pt. Mashed Sweet Potatoes,
1/2 c. Meat chippings,
1 tsp. Baking Soda,
1 tsp. Baking Powder,
and 2 eggs.
mix well,
and bake.
= = = = =

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

Creamed Cauliflower with Ham

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

.

1 head Cauliflower
2 c. White Sauce
3 Eggs, {well beaten
3/4 c. Cooked Ham, {finely chopped
.

Trim the Cauliflower,
and boil it in boiling Salted Water
until it is tender;
drain
and rub through a sieve.
Add the Eggs
and 1 c. of the White Sauce
to the Cauliflower,
pour the mixture into a Buttered mold.
Bake until firm.
Turn out on a hot, flat dish,
cover with remainder of the White Sauce,
and sprinkle over with the Ham.
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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.

Boiled Radishes

From a
1911
cook book
...............

.

WWash large and strongly flavored Radishes,
and trim at both ends.
Boil until tender.
Pour off some of the Water
in which they have been boiled in
and thicken the remainder with
a little Cornstarch blended with Milk.
Season with Salt, Paprika, and Butter.

.

The flavor is not unlike
Spicy Turnips,
and they make a pleasant novelty,
served with Steak or Chops.
oooooooooooooooooooooooooooooooo

Sweet Potato Puff

From a
1928
cook book
ooooooooo

.

4 large Sweet Potatoes
1/4 c. Butter
2 Eggs, {well beaten
1/3 c. Sugar
2 tsp. Baking Powder
1 tsp. Salt
.

Peel Sweet Potatoes and boil until soft.
Mash and add the remaining ingredients.
Beat well and put in a Buttered dish,
bake until brown,
about 1/2 hour or more.
()()()()()()()()()

All Fresh Greens

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

.

Thoroughly wash and rinse the Greens.
Allow to drain just a little.
Place in a large cooking-vessel,
without any water.
There should be enough Water
clinging to the leaves to start the cooking.
The fire under all Greens,
and other Vegetables,
should be very low, to allow a slow simmering
rather than a heavy boiling.
When tender,
there should not be any juice to throw away.

.

A nice combination is
fresh Mustard Greens and Spinach.
A few Beet-tops with Mustard Greens
also make a nice combination.
Lamb's Quarters also make good Greens.
The fresh young Dandelion greens
in the early spring make a splendid Green.
Some prefer them dressed with
a little Lemon and Salt.
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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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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.
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