Welcome to Recipes of Yesteryear

Lucille
We may live without poetry, music and art;
We may live without conscience, and live without heart;
We may live without friends; we may live without books;
But civilized man cannot live without cooks.
Edward Lord Lytton

Putting this web site together has been a labor of love.I remember back to my childhood and how daily life was then. A great many wood stoves were still being used. Ice boxes and ice men were still around. You canned all the food from your garden and fruit trees. The recipes for the family meals have changed so much.To much salt was used in some and most dishes were cooked to long, vegetables in particular. Some of these old recipes are wonderful and update well, so give a few of them a try. If there is an old family recipe that has been lost, let me know. Send the name , decade and some of the ingredients, I might have it. If you have some thing you'd like to share, an old wives tale, a remedy, or an old recipe, please join in the fun and send it along via e - mail or to:
Recipes of Yesteryear 904 So. Grant Ave. Tacoma, WA. 98405 leeann@harbornet.com	For Geneie & Mary
Thanks for looking us up

Old Weather Saying:
November

If there's ice in November that will bear a duck

There'll be nothing after but sludge and muck

Remedies Of Old:
Cure for Cramp

Wet a cloth in spirits turpentine and lay it over the place where the pain is felt. If the pain moves , move the cloth. Take five drops spirits turpentine at a time on white sugar till relieved

Old Wives Tale
Bay Leaves

In olden times, Bay Leaves were used to decorate the house for weddings and at Christmas. If a Bay Tree withered, it was thought to foretell an evil happening. The Ancients wore Bay Leaves as a Protection against Thunder.

What do they mean???
Old Sayings

I thought I would start printing these old sayings I've heard all my life. A great many don't make much sense while others make perfect sense. But I need your help. Please send me your favorites, with your help we can continue to enjoy "Yesteryear "

Don't let the grass grow under your feet

Sober as a judge

No such thing as a free lunch

Home Economics:
Custards

The usual rule for custards is, four eggs to a quart of milk; but a large molded custard should be made of six. With the addition of a level tablespoonful of sifted flour, thoroughly blended in the sugar first, before adding the other ingredients five eggs can be used. Custards may be baked, boiled or steamed, either in cups or one large dish. It improves custard to first scald the milk and then cool it before being used; a few grains of salt adds to the flavor. A very small lump of butter may also be added, if one wants something especially rich. To make custards look and taste better, duck eggs should be used when obtainable; they add very much to the flavor and richness. When desired extremely rich and good, cream should be substituted for the milk, and double the quantity of eggs used, omitting the whites. When making boiled custard, set the dish containing the custard into another and larger dish partly filled with boiling water, placed over the fire. Let the cream or milk come almost to a boil before adding the eggs or thickening, then stir it briskly one way every moment until smooth and well cooked; it must not boil or it will curdle. To bake a custard, the fire should be moderate and the dish well buttered.Everything in baked custard depends upon the regularly heated slow oven. If made with nicety it is the most delicate of all sweets; if cooked till it wheys it is hardly eatable. Circa 1884.