Pigeon Pie

From a

1958

cook book

```````````

.

6 Pigeons

Bread Stuffing, ~ (see recipe below)

some Salt

some Pepper

3 Tbsp. Fat

3 Tbsp. Flour

Plain Pastry

3 large hard-boiled Eggs

.

Stuff each Pigeon with Bread Stuffing.

Loosen joints with a knife,

but do not cut them through.

Simmer,

with water to cover,

until nearly tender;

then season with Salt and Pepper.

. Combine Fat and Flour with the Liquid in

which the Pigeons have been cooked

to make a gravy,

let cool.

.

Line the sides of a greased baking dish with Pastry.

Cut Eggs into slices and fill baking dish with alternate

layers of Egg, Pigeon and Gravy.

Cover with a layer of Pastry and

Bake at 450 F. for 10 minutes,

then lower temperature to 350 F. and

Bake another 30 minutes.

.

Serves 6.

==========

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Bread Stuffing

""""""""""""""""

2 to 3 Tbsp. melted Fat

1 Tbsp. chopped Onion

1 c. Dry Bread Crumbs

1/4 tsp. Salt

1 dash Pepper

1/2 tsp. Sage

1/2 tsp. chopped Celery

1/2 tsp.Parsley

1 or 2 Tbsp. Milk, ~ (or Stock)

.

Melt fat in a frying pan;

add Onion and saut'e

until tender.

Add Bread Crumbs and Seasonings,

mix well.

Then add Milk,(or stock).

.

This makes a loose, light stuffing

much preferred by many to the

soft moist, or compact type.

.

This recipe can also be varied in many ways

by using seasonings of your own preference,

or adding 2 Tbsp. of seeded Raisins.

.

Makes 1 cup.

==============

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Grilled Sardines

From a

1946

Cook Book

""""""""""""""

.

12 Large Sardines

1 Tbsp. Lemon Juice

6 pieces Toast

.

Drain Sardines and heat thoroughly

in a chafing-dish.

Turn frequently;

add Lemon Juice.

.

Serve on finger-length pieces of Toast.

--------------------------------------

English Monkey

From a

1946

cook book

"""""""""""""""

.

1 c. Bread Crumbs

1 c. Milk

1 Tbsp. Fat

1/2 c. Mild American Cheese, -{diced

1 Egg, -{beaten

1/2 tsp. Salt

1/4 tsp. Pepper

some Toast

.

Soak the Bread Crumbs in the Milk until soft.

Melt the fat in the blazer.

Add the diced Cheese.

When the Cheese has melted,

add the softened Bread Crumbs,

the beaten Egg,

and the Salt & Pepper.

Cook 3 minutes longer,

and pour over squares of Toast.

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

==================

Creamed Salmon on Toast

From a

1907

cook book

"""""""""""""""

.

2 c. Salmon

2 Tbsp. Butter

2 Tbsp. Flour

1 Tbsp. Onion, -{chopped

1/2 c. Olives, -{finely chopped

1 c. Cream

3 Egg Yolks

some Salt

some Paprika

some Cayenne

.

Melt the Butter;

add Onion;

when yellow add Flour, Olives, and Cream.

Cook for 5 minutes.

Season;

add Egg Yolks, and Salmon.

Heat for about 3 minutes, stirring occasionally.

.

Serve over a slice of Toast.

*

Apple John

Found in a

1918

cook book

""""""""""""""""

.

Put stewed Apples,

(or other Fruit),

sweetened and seasoned,

into a greased Pudding dish.

Cover the Fruit with a Short-Cake dough mixture;

.

Bake in a hot oven for 20 to 30 minutes.

.

Invert onto the serving dish,

sprinkle with

Sugar, & Cinnamon.

.

Serve.

======

Peanut Bread

.

Found in a

1918

cook book

""""""""""""""""

.

1 c. Rye Flour

3 c. Flour

1 tsp. Salt

1/4 c. Sugar

2 2/3 Tbsp. Baking Powder

1 3/4 c. Milk

1 Egg, -{well beaten

1 c. chopped Peanuts

.

Measure, mix and Salt the

dry ingredients.

Add the Milk and Eggs mixed,

and then the Peanuts.

Beat mixture thoroughly and

turn into 2 well greased Bread pans.

.

Bake 45 minutes in a moderately

hot oven.

;;;;;;;;;;;:::::;;;;;;;;;;;

-

Cream of Carrot Soup

From a

1918

cook book

"""""""""""""""""""

.

2 c. Carrots, -{finely-chopped

1 Qt. Boiling Water

1 tsp. Salt

1 tsp. Sugar

3 c. Milk

1 slice Onion

1/4 c. Flour, ~ mixed with 1/4 c. Water

some Salt

some Pepper

.

Scald the Milk with the Onion...

remove the Onion and thicken the Milk

by adding the Flour and water mixture,

and cooking it for 20 minutes

over hot water

to prevent burning.

.

Boil 2 c. Carrots, (finely chopped)

in water enough to cover;

when done, force through a strainer,

or leave pieces in Soup.

.

Add the Vegetable pulp and Water in which

they were cooked to the thickened Milk.

.

Season and serve.

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

~~~~~~~~

~~~

Pork Sausage

From a

1918

cook book

""""""""""""""

.

5 lbs. lean, Raw, fresh Pork, ~ or 1/2 Pork & 1/2 Beef

1 1/2 Tbsp. Salt

1 Tbsp. Pepper

2 Tbsp. Sage

1 Tbsp. Summer Savory

1/2 Tbsp. Thyme

.

Force the Meat through the Food chopper.

Mix the meat & Spices in a large mixing bowl

thoroughly with a Potato masher, wooden spoon,

or with the hands.

Fill sterilized bags, made of cotton cloth...

3 inches wide, by 8 or 10 inches long...

to within 2 inches of the top.

.

Cook 30 minutes in boiling Salted Water.

.

Cool, and store in a cold place.

::::::::::::::::::::::::::::::::::::::::::::::::

Thousand and One Island Dressing

From a

1925

cook book

"""""""""""""""""

.

First Part...

~~~~~~~~~

1 Tbsp. Flour ............................................... 4 Tbsp. Vinegar

2 Tbsp. Sugar .............................................. 2 Tbsp. Water

1 Tbsp. Salt .................................................. 1 Egg

3 Tbsp. Olive Oil, ~ (or Butter)

1/4 Tbsp. Dry Mustard

.

Mix Vinegar, Water, and Egg together.

__________________________________

.

Second Part...

~~~~~~~~~~

6 Mushrooms

1/2 cooked Beet

12 Green Olives

1 canned Pimento

1 or 2 Tbsp. Chives, ~ (or Onion)

Mix chopped mixture with cooked Dressing,

add Cayenne Pepper.

Then add Cream and hard boiled Egg, -{riced..

Raspberry Heart Delight

A

Valentine's Day

Special

==============

.

2 pkg. unflavored Gelatin

1/2 c. Raspberry Juice

1 pkg. Frozen, sweetened Raspberries

1 pkg. (4 serving size) prepared Vanilla instant Pudding

3 c. Whipping Cream, -{whipped

1 pkg. Ladyfinger Biscuits

.

Sprinkle Gelatin over Raspberry Juice,

in a sauce pan.

Let soften for 5 minutes.

Dissolve, stirring over medium heat;

then let cool.

.

Pur'ee the Raspberries.

Stir the Gelatin into

Raspberry Pur'ee,

prepared Pudding,

and Whipped Cream.

.

Pour into a lightly oiled 2 Quart,

heart-shaped mould.

.

Chill for 3 hours or over night.

Run tip of sharp knife around

edge of mould.

Dip briefly in warm water and

unmould onto a pretty serving platter.

.

Decorate, and serve with Whipped Cream Topping.

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

**

Plum Pudding

From a

1925 cook book

""""""""""""""""""""

.

3 Eggs

1 c. Sugar

1/2 c. Butter

1 c. Plums

1 tsp. Baking Soda

3 Tbsp. Sour Milk

1 c. Flour

some Cinnamon, ~ (for flavoring)

.

Mix together thoroughly.

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

*

Oyster Pie

From an

1897

cook book

""""""""""""""""""

.

1 Qt. solid Oysters

1 Qt. Milk

10 large Oyster Crackers, -{rolled fine

some Salt

some Pepper

1 small piece of Butter

__________________

1 thick Puff Pastry, -{unbaked crust

.

Stir all together, and

pour into the unbaked Crust.

Cover with a top Crust.

.

Bake for about 45 minutes.

.

Serve Hot.

*

Victoria's Soup

Found in an

1897

cook book

"""""""""""""""

.

The Boston Sunday Globe gives this as

Queen Victoria's favorite soup.

Observe that it has no onion in it.

________________________________

.

1 c. Roast Chicken, -{cold

1 pt. strong Chicken Broth

1 c. Sweet Cream

1/2 c. Bread or Cracker Crumbs

3 Egg Yolks

1 tsp. Salt

1/2 tsp. Pepper

.

Soak the Crumbs in a little of the Cream.

Bring the Broth to a boiling point.

Chop up the Chicken as fine as powder,

add it to the Broth.

,

Break the Egg, separating the

Yolks and Whites.

.

Drop the Yolks carefully into boiling Water,

and boil hard.

Then rub to a powder and add to the Soup,

with the Cream and the Seasoning.

.

Simmer for 10 minutes,

serve very hot.

::::::::::::::::::::::::

Poor Man's Soup

Found in an

1897 cook book

""""""""""""""""""""""""

.

2 Qts. boiling Water

4 Tbsp. Beef Drippings

1 1/2 oz. Butter

1 pt. raw Potatoes, -{sliced

some White Cabbage Leaves

some Seasoning to taste

1 slice Toast, -{cut thin

.

Take boiling Water and add to it;

Beef Drippings, Butter, and sliced Potatoes.

.

Boil for 1 hour.

.

Tear up the tender leaves of a White Cabbage,

put in the Soup and let it

Boil for 10 minutes,

seasoning to taste.

.

Serve on a thin slice of Toast.

.

Chances are you will wish you had

begun with some good stock.

*

German Potato Salad

Found in an

1897

cook book

"""""""""""""""""

Those who have eaten this Salad,

when prepared by German cooks

are loud in it's praise, and claim

that it is far better than

when made in the ordinary way.

___________________________________

.

Boil six good sized Potatoes,

peel and slice while hot.

.

Then cut 1/2 pound of lean

Bacon into dice and fry brown.

.

Season the Potatoes with Salt,

Pepper, and a little onion.

Mix with the Bacon Fat and dice,

and add nearly 1/2 c. White Vinegar.

.

Garnish with sliced

Hard Boiled Eggs.

.

Oo0o0OOooOo

oOOOo

Squash Pie

From a

1897

cookbook

"""""""""""""

.

1 c. Squash, -{boiled and sifted, ~ (which should be as dry as possible)

1 Egg

2 c. Milk

pinch of Salt

seasoning of Nutmeg

some Sugar, -{sweeten to taste.

.

To the Squash, add

the Egg, Milk, Salt, Nutmeg, & Sugar

to fit taste.

.

Line a deep dish with plain,

unbaked Pie Crust;

fill with the Squash mixture.

.

Bake for 1 hour in a moderate oven.

*

Cream Puffs #2

From a

1897

cook book

"""""""""""""

.

2 1/2 c. Water

2 c. Flour

1 c. Butter

5 Eggs, -{well beaten

.

Boil the Butter and Water together.

Stir in the Flour while boiling.

After it is cool,

add well beaten Eggs.

.

Put a large spoonful in muffin rings,

Bake 20 minutes in a hot oven.

.

________________

.

To make the Cream....

~~~~~~~~~~~

Take 1 c. Milk,

1 c. Sugar,

& 1 Egg...

mixed with 1 tsp. Cornstarch,

& 1 Tbsp. Butter.

.

Boil a few minutes.

.

When cool, add Vanilla to taste.

.

Open the Puffs and fill with the cream.

~~~~~~~~~~~

* * *