Archive Recipes we don't make
Archive Tales & Remedies
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ChowChow ( Superior English Recipe )
|One quart of young, tiny cucumbers, not over two inches long, two quarts of very small white onions, two quarts of tender string beans, each one cut in halves, three quarts of green tomatoes sliced and chopped very coarsely, two fresh heads of cauliflower cut in small pieces, or two heads of white hard cabbage.After preparing these articles, put them in a stone jar, mix them together, sprinkling salt between them sparingly. Let them stand twenty-four hours, then drain off all the brine that has accumulated. Now put these vegetables in a preserving kettle over the fire, sprinkling through them an ounce of turmeric for coloring, six red peppers chopped coarsely, four tablespoonfuls of mustard seed, two of celery seed, two of whole allspice, two of whole cloves, one and one-half cups of sugar, and two-thirds of a cup of best ground mixed mustard. Pour on enough of the best cider vinegar to cover the whole well; cover tightly and simmer all well until it is cooked all through and seems tender, watching and stirring it often. Put in bottles or glass jars. It grows better as it grows older, especially if sealed when hot. Circa 1876|
White Mountain Cake
Six eggs, six cups of flour, three of sugar, two of butter,one of milk, one nutmeg, one teaspoon of saleratus. To mix it, stir the butter and sugar to a cream, beat the whites and yolks of the eggs separately; add the yolks to the butter and sugar, next part of the milk and half of the flour, and the whites, then the rest of the milk with the saleratus dissolved in it,and then the remainder of the flour, and last the grated nutmeg. Circa - 1858.
|3 lbs. crabapples - 1/2 c. cider vinegar - 1/4 c.stick cinnamon - 2 lbs. sugar - 1c. water - 2 Tbsp. whole cloves. Wash crabapples, but do not remove stems. Make a syrup by boiling together the sugar, water and vinegar for ten minutes. Add spices; then add a few crabapples with one or two cloves pressed into each of them. Let cook until softened. Put apples into sterilized jars. When all are cooked, boil down the syrup and fill the jars with it to overflowing, and seal. From - 1941.|
|Take young corn, and cut the grains from the cob. Measure it, and to each heaping pint of corn allow not quite a quart of milk. Put the corn and milk into a pot; stir them well together, and boil them till the corn is perfectly soft. Then add some bits of fresh butter dredged with flour, and let it boil five minutes longer. Stir in at the last some beaten yolk of egg, and in three minutes remove it from the fire. Take up the porridge, and send it to the table hot, and stir some fresh butter into it. You may add some sugar and nutmeg.-Circa 1872|
2 tablespoons butter - 2 cups sugar - 1/2 cup vinegar
Melt butter in heavy pan, add sugar and vinegar. Stir until sugar dissolves, wash
sides of pan with pastry brush dipped in cold water. Boil to 256 degrees or until
mixture is brittle when tried in cold water. Pour out into well buttered flat pans.
partly cooled, take up the candy with your hands well buttered, then pull and double
and so on. It may be cut in strips and rolled or twisted. Circa - 1932
Asparagus With Eggs
|Boil a bunch of asparagus twenty minutes; cut off the tender tops and lay them in a shallow baking dish, buttering,salting and peppering well. Beat up four eggs, the yolks and whites separately, to a stiff froth. Add two tablespoonfuls of milk or cream, a tablespoonful of warm butter, pepper and salt to taste. Pour evenly over the asparagus mixture. Bake eight minutes or until the eggs are set. Circa - 1883|
Roll the different pieces of rabbit in flour and brown in butter in a skillet. When brown place in a roaster, add two cupfuls of milk and a can of peas which have been drained. Salt and pepper to taste. Roast until done, which usually takes one hour. When thoroughly roasted place the rabbit on a large platter, pour the peas around it and lay strips of pimento every two inches or so across the peas. It makes a " royal" looking dish, as well as being fit for a king to eat. Circa 1917.
|Prepare the oysters in egg batter and fine cracker meal; fry in butter over a slow fire for about ten minutes; cover the hollow of a hot platter with tomato sauce; place the oysters in it, but not covering; garnished with chopped parsley sprinkled over the oysters. Boston Oyster House - Circa 1915.|