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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.

 

Crabapple Pickles

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.

 

Corn Porridge

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

 

Vinegar Candy

2 tablespoons butter - 2 cups sugar - 1/2 cup vinegar Melt butter in heavy pan, add sugar and vinegar. Stir until sugar dissolves, wash down 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. When 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

 

Pear Pie

4 cups sliced pears - 6 maraschino cherries, coarsely chopped - 2 Tbl. lemon juice - 2 Tbl. flour - 1/2 cup sugar - 1/4 tsp. ginger - 2 eggs slightly beaten - Pastry for 9 inch pie. Combine pears,maraschino cherries, and lemon juice, and place in a 9 inch uncooked pastry shell. Blend flour, sugar, and ginger, and mix with eggs. Pour over the fruit. Put lattice strips over top. Bake in a hot oven,425 degrees, for 45 minutes. Six servings. Circa 1934.

 

   

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

 

Rabbit Royal

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.

 

Boston Fry

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.

 

Bean Polenta

One pint of white or colored beans soaked over night. Put in cold, fresh water next morning and boil till soft and dry.Then add one tablespoon of butter, two of vinegar and three of molasses. one-half teaspoon of pepper, one teaspoon each of salt and dry mustard.Stir in well and boil ten minutes. After dinner take remaining portion, mix with a beaten egg and flour enough to mold up in cakes for breakfast. Fry brown. Circa - 1907

 

Western Puffers

1 egg - 2 tablespoons sugar - 1 cup milk - 4 teaspoons baking powder - 2 cups flour - 1 teaspoon salt - 1 tablespoon lard - 1 tablespoon butter. Beat up egg, add sugar and milk, add flour sifted with baking powder and salt, beat well; add shortening melted, and beat for five minutes. Divide into buttered and floured popover or gem pans,and bake in a hot oven for fifteen minutes. Always have a hot oven when making puffers.
Sufficient for fifteen puffers. Circa - 1914.

 

New England Puff Pudding

2 tbs. butter - 1 cup flour - 2 tbs. baking powder - 1/8 tsp. salt - 2 tbs. sugar - 1/2 cup sweet milk - 1 cup blueberries crushed. Mix dry ingredients, add butter, and blend with tips of fingers. Add milk and fruit, pour into a greased mold and steam for one hour.
Sauce; 1 tbs. butter - 1 tbs. flour - 1 cup boiling berry juice - 1/2 tsp. vanilla, sugar to sweeten. Blend butter and flour over heat until butter is melted, add boiling fruit juice and sugar. Take from heat as soon as it thickens, add vanilla and just a dash of salt.
Serve warm over the ready to serve warm pudding. Circa - 1891

 

   

London Hot Cross Buns

Three cups of milk, one cup of yeast, or one cake of compressed yeast dissolved in a cup of tepid water, and flour enough to make a thick batter; set this as a sponge overnight. In the morning add half a cup of melted butter, one cup of sugar, half a nutmeg grated, one half teaspoon of salt, half a teaspoonful of soda, and flour enough to roll out like a biscuit. Knead well and set to rise for five hours. Roll the dough half an inch thick; cut in round cakes and lay in rows in a buttered baking pan, and let the cakes stand half an hour, or until light; then put them in the oven, having first made a deep cross on each with a knife. Bake a light brown and brush over with white of egg beaten stiff with powdered sugar. Circa - 1872

 

Tcheureks

A sweet roll always served in Greece on Easter morning. 3/4 c sugar - 1/2 c butter - 5 eggs - 1 c milk - 3 cakes yeast (1 1/2 ounces ) - 2 1/2 cups flour (for sponge) - 4 cups flour (for dough) To make sponge, cream sugar and butter thoroughly, and add well beaten eggs. Dissolve yeast in lukewarm milk, and add to creamed mixture. Sift flour for sponge, measure and add to batter.Cover and let rise in a warm place until double its bulk; then add sifted flour to form dough. ( This dough is rather soft, and no more flour should be added than actually necessary to keep it from sticking when turned out on the board.) Knead for 5 minutes to smooth dough. Roll out to 1/2 inch thickness; cut into 2 inch rounds. Brush over with a little water, to which a few drops of rose water flavoring has been added. Sprinkle heavily with sugar; place in warm place to rise. When double their bulk, bake in moderate oven, 375 degrees for 20 minutes. Makes 3 dozen. Circa - 1931

 

Irish Potato Chips

Shave the raw potatoes with a cabbage cutter. Drop the pieces, one at a time, into boiling lard, and fry a rich brown. Sprinkle a little salt over them. Circa 1869.

 

Corned Beef & Cabbage

4 pound corned beef - cold water - 1 sprig thyme, 1 bunch parsley, bound together - 1 onion stuck with 6 cloves - pepper - 1 whole carrot - 1 green cabbage. Tie the beef into a neat shape. Soak for 2 hours to remove excessive salt. Put it into a large pot and cover with cold water. ( no salt please ) Add all the other ingredients except the cabbage and bring very slowly to a boil, with the lid off the pot so that you can see what is happening. Simmer very gently for 3 hours. Skim when a scum rises. Remove the thyme, parsley and cloved onion. Now add the cabbage, which has been cut in quarters and well washed in salted cold water. Simmer for a further 20 minutes, or until the cabbage is cooked. Remove the meat and cut the string. Strain the cabbage, pepper well, and serve on a dish surrounding the beef. P.S. If the corned beef water is to salty, cook the cabbage in separate water, adding 3 cups of the beef stock to flavor it. This from an Irish cookbook. Circa 1948i

 

Irish Bread

A large round biscuit with a brown,flaky crust and the flavor of raisins and caraway seeds. Serve with lots of butter. 2 cups white flour 4 tsp. baking powder 1/2 tsp. salt 1 tbl. sugar 3 tbl. vegetable shortening 2/3 cup of milk 1/2 cup raisins 1 tbl. caraway seeds. Preheat the oven to 375. Grease a 9 inch round cake pan.Put the flour, baking powder, salt, and sugar in a large bowl. Work in the shortening with a pastry blender, then quickly stir the milk into the dough. Add the raisins and caraway seeds,stirring just enough to distribute them evenly. Turn out onto a lightly floured board and knead about 20 times.Put the dough in the pan and bake for 20-30 minutes. Cut into wedges to serve. Circa early 1920s.

 

To Bake A Ham

Take a medium sized ham and place it to soak for ten or twelve hours. Then cut away the rusty part from underneath, wipe it dry, and cover it rather thickly over with a paste made of flour and water. Put it into an earthen dish, and set it in a moderately heated oven. When done , take off the crust carefully, and peel off the skin, put a frill of cut paper around the knuckle, and raspings of bread over the fat of the ham, or serve it glazed and garnished with cut vegetables. It will take about four or five hours to bake it. Cooked in this way the flavor is much finer than when boiled. Circa - 1884

 

Creamed Kohlrabi

6 kohlrabies - 2 Tbl. butter - 2 Tbl. flour - salt - 2 c milk - Paprika - 1 egg yolk - pepper.
Wash, peel kohlrabies, cut into 1/2 inch cubes, drop into boiling water,cook until tender. Add salt, drain. Make sauce of butter, flour, milk, and seasoning. Add beaten egg yolk. Cook in double boiler. Circa 1890

 

Peppermint Drops

One cupful of sugar moistened with boiling water, then boiled five minutes. Take from the fire and add cream of tarter the size of a pea; mix well and add four or five drops of oil of peppermint. Beat briskly until the mixture whitens, then drop quickly upon white paper. Have the cream of tarter and oil of peppermint measured while the sugar is boiling. If it sugars before it is all dropped, add a little water and boil a minute or two.
Circa 1892.

 

Vinegar Biscuits

Take eight cups of flour, two tablespoonfuls of lard or butter, one table- spoonful and a half of vinegar and one teaspoonful of soda. Put the soda in the vin- egar and stir it well; stir in the flour; beat two eggs very light and add to it. Make a dough with warm water stiff enough to roll out, and cut with a biscuit cutter one inch thick and bake in a quick oven. Circa 1878.

 

Peggy's Sour Cabbage

Select a small, firm head of white cabbage; cut in quarters, remove the tough stalk and shave crosswise as fine as possible. Put cabbage in a large frying pan, cover with water, cover closely and cook until cabbage is tender ( from forty to eighty minutes ).
Season with salt the last fifteen minutes of cooking. Drain and add one-third to one-half cup of butter, toss cabbage until well buttered, saute until some of the cabbage is delicately browned. Season with pepper, and add vinegar to taste. Serve hot. Circa - 1912.

 

Missouri Rice

2 cups uncooked rice - 1 lb. sharp cheddar cheese - 1 green pepper chopped - 1 red pepper chopped - 1 medium ripe tomato chopped - 1/4 lb. melted butter ( please no substitute) - salt and pepper to taste. Boil rice as directed on package, grate cheese,
parboil peppers to tender stage. Arrange ingredients in layers-start with rice and end
with a cheese topping. Use large casserole. Bake 30 to 45 minutes at 350 . Serves 12.
This is extra delicious served with creamed shrimp or crab sauce. Circa - 1875.

 

Lemon Raisin Pie

One cup of chopped raisins, seeded, and the juice and grated rind of one lemon, one cupful of cold water, one tablespoonful of flour, one cupful of sugar, two tablespoonfuls of butter. Stir lightly together and bake with upper and under crust. Bake in quick oven until golden. Circa - 1899

 

A recipe From Australia
Aberdeen Sausage

1 pound rump steak - 1/2 pound fat bacon - 1 1/2 cups brown breadcrumbs - 1 level dessertspoon salt - 1/4 teaspoon pepper - 1 tablespoon tomato sauce - 1 tablespoon worcestershire sauce - 1 egg - Have boiling water in readiness. Cut the meat and bacon up finely, add the breadcrumbs, salt and pepper. Beat up the egg, add to it the two sauces, mix with the other ingredients. Press into a roll like German sausage, tie it up in a floured pudding cloth. Boil or steam for 2 1/2 hours; leave until cold, then roll in breadcrumbs. Serve cold, thinly sliced, and garnished with sprigs of parsley. Circa - 1935

 

Catfish Chowder

To be made of New River catfish. Wash the fish in warm water, put it in just water enough to cover it, boil until tender or until the bones will slip out; take out the largest bones, chop up the fish, put it in a stew pan with a pint of water, a large lump of butter. One cup of cream, pepper and not much salt. One onion, one teaspoonful mustard, one-half tea cupful walnut catsup. Stew until quite thick, garnish with sliced lemon and serve hot. Circa 1881

 

Cauliflower Custard

2 eggs beaten - 1/4 tsp. salt - 1/8 tsp. pepper - 1 tbl. grated cheese - 1 cup milk - 1 1/2 cups finely chopped cooked cauliflower - 1/4 cup dry bread crumbs. Mix all ingredients together except bread crumbs. Sprinkle crumbs in bottoms of four buttered ramekins. Pour mixture over the crumbs. Place in pan of water, 1 inch deep, and bake in moderate oven, 350 for forty minutes. Four servings. Circa - 1929

 

Boston Brown Bread

Two cups of rye flour, four cups of corn meal, one cupful of graham flour all fresh; half a cupful of molasses or brown sugar, a teaspoon of salt, and two-thirds of a cupful of home made yeast. Mix into as stiff a dough as can be stirred with a spoon using warm water for wetting. Let it rise several hours or over night. In the morning, or when light, add a teaspoonful of soda dissolved in a spoonful of warm water, beat it well and turn it into well greased deep bread pans, and let it rise again. Bake in a moderate oven from one to two hours. Palmer House, Chicago Circa - 1899

 

Baked Brown Bread

1/2 cup cornmeal - 1/2 cup graham flour - 1 cup white flour - 2 tsp. soda - pinch salt 1 cup raisins, prunes, or nuts - 1/2 cup molasses - 1 1/2 cup sour milk Sift together the dry ingredients. Add fruit or nuts, molasses, and sour milk. Turn into a greased bread pan and let stand one hour. Bake in a 325 degree oven. Turn bread and pan upside down and leave until cool. This makes the bread very moist. Time in baking one hour. 1 loaf. Circa - 1931

 

Egg-plant Pudding

Quarter the egg-plant and lay it in salt and water the over night, to extract the bitterness. The next day, parboil, peel and chop fine, and add bread crumbs ( one teacup to a pint of egg-plant ), eggs (two to a pint of egg-plant ), salt, pepper, and butter to taste; enough milk to make a good batter. Bake in an earthen dish twenty minutes. Circa 1876.

 

 

Proverbs

One cup sweet milk, one egg, two cups of flour, one teaspoonful of good baking powder, a saltspoonful of salt. Beat together thoroughly. Fill gem or patty pans and bake in a hot oven. Good. Circa 1890.

 

Cookies of 1812

One pint of sugar, one teacup of butter, four eggs, two tablespoons of sweet milk, one-half teaspoon of soda, one teaspoon of cream of tarter, one half nutmeg, one teaspoon of vanilla, one pint of flour. Roll the sugar till quite fine; add the butter and cream them. Stir in the milk gradually, and beat the eggs separately, and then put together and beat again. Add to the mixture butter, sugar and milk, and lastly the flour and soda , which has been dissolved in a little warm water. After these have been well mixed add the nutmeg and vanilla. Beat all well together, and add enough flour to handle well in rolling and cutting out. Bake in a moderate oven a delicate brown. These keep well. Circa 1867

 

Zucchini Bread

Mix- 3 eggs

2c sugar-1c oil

2c grated zucchini- 3c flour

1tsp. salt- 1tsp. soda- 3tsp. cinnamon- 1/2 tsp. baking powder

1c nuts- 1c raisons- 3tsp. vanilla

Bake at 325 1 hour. One 9 by 13 or 2 loaf pans. From - 1959

 

Superior Bread Pudding

One and one-fourth cupfuls of white sugar, two cupfuls of fine dry bread crumbs, two eggs, two tablespoonfuls of butter, vanilla, rose-water or lemon flavoring, three cups of milk and half a cupful of jam or jelly. Rub the butter into a cupful of sugar beat the yolks very light, and stir these together to a cream. The bread crumbs soaked in milk come next, then the flavoring. Bake in a buttered pudding dish , a large one and but two thrids full , until the custard is "set". Draw to the mouth of the oven, spread over with jam or jelly or other nice fruit conserve. Cover this with a meringue made of the whipped whites and one-fourth cup sugar. Shut the oven and bake until the meringue begins to color. Eat cold with cream. In strawberry season, substitute a pint of fresh fruit for the preserves. It is then delicious. Circa 1875

 

Orange Fritters

3 large oranges - 1/2 c powdered sugar - 1 1/4 c flour - 1 egg beaten - 2 tsp. baking powder - 1/4 tsp. salt - 1/2 c milk. Peel oranges, removing outer white covering, remove skin from segments, roll in powdered sugar. Beat egg, add milk, mix with flour and baking powder sifted together. Dip orange segments in batter, fry in hot fat. Drain. Use remaining powder sugar, and serve with fish. Circa 1901

 

   

Schoolhouse Ranger Cookies

1 c butter - 1 c granulated sugar - 1 c brown sugar ( packed ) - 2 eggs well beaten 2 c sifted flour - 1/2 tsp. baking powder - 1/2 tsp. salt - 1 tsp. baking soda - 1 tsp. vanilla - 2 c oats - 2 c corn flakes - 1/2 c shredded coconut - 1/2 c chopped walnuts Cream butter and sugars until light and fluffy. Add eggs, beating well. Mix together flour, baking powder, salt and baking soda. Mix into egg mixture with vanilla. Stir in oats, corn flakes, coconut and walnuts. Put rounded teaspoon on ungreased cookie sheet and bake at 375 degrees for ten to twelve minutes. Circa - 1942

 

Virginia Dressing

In a sauce -pan put four egg yolks and two tablespoonfuls of cold water, and mix slightly. Add slowly two ounces of good wine vinegar, one tablespoonful of sugar, one teaspoonful of dry mustard, and one teaspoonful of salt. Stir over hot water until thick. When it is cold,add a cup of sour cream. Serve over chopped cabbage This makes three - fourths pint. Circa - 1875

 

Zucchini Appetizers

3 cups grated zucchini

1 cup biscuit mix

1/2 cup chopped onion

1/2 cup grated parmasen

1/2 tsp. salt

1/2 tsp.oregano

1/2 tsp. seasoned salt

1/2 cup mazola oil

4 eggs lightly beaten

In large bowl combine first seven ingredients, add oil and eggs and mix well.
Spread mixture in a 13 x 9 greased pan.Bake at 350, 25-30 minutes until top is set.
Cool slightly then cut in squares.

 

 

Spiced Beef Relish

Take two pounds of raw, tender beef, chop very fine, put into it a half teaspoon of salt, quarter teaspoonful of pepper, half teaspoon of sage, and two tablespoons of melted butter ; add two rolled crackers made very fine, also two well beaten eggs. Make it in the shape of a roll and bake it. Baste with butter and water. Slice when cold. Circa - 1902

 

Sweet Potato Pie

One pound of steamed sweet potatoes finely mashed, two cups sugar, one cup cream, one-half cup butter, three well beaten eggs. Flavor with lemon or nutmeg and bake in pastry shell like pumpkin. Fine. Circa - 1885

 

 

Ginger Tea Cakes

1 1/2 cups sifted flour - 1 1/2 teaspoons baking powder - 1/4 teaspoon soda - 1/2 teaspoon salt - 1/2 teaspoon cinnamon - 1/4 teaspoon cloves - 1 1/2 teaspoons ginger 1/4 cup butter or shortening - 4 tablespoons brown sugar - 1 egg well beaten - 1/2 cup molasses - 1/2 cup boiling water - Sift flour once, measure, add baking powder, soda, salt, and spices, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and beat well. Add flour, alternately with molasses, a small amount at a time, beating after each addition until smooth. Add boiling water, mixing quickly to blend. Turn into small greased cup-cake pans, filling them 1/2 full, and bake in moderate oven ( 375 ) twenty minutes or until done. Cool. Cover tops of cakes with butter frosting. To vary, make slit in cakes and insert slice of preserved ginger before frosting. Makes two dozen tea cakes. Circa - 1930

 

Hot Pot of Hodge Podge

One and one-half pounds neck or loin mutton, five potatoes, one large onion, two tablespoons bacon fat, one tablespoon minced parsley, salt and pepper. Wash, peel and slice potatoes. Peel and slice onion. Melt fat in frying pan and fry the onion a pale straw color. Remove from fat and lightly brown the potatoes. Remove potatoes and put layer in casserole. Trim meat and cut in pieces convenient for serving. Fry a light brown on both sides in the bacon fat. Put a layer of meat on the potatoes, season with salt, pepper and parsley and sprinkle with onions. Add another layer of potatoes and continue layer for layer until all is used. Add one cup boiling water, cover closely and cook two hours in a moderate oven. Circa - 1889

 

Hominy Pudding

Two-thirds of a cupful of hominy, three cups of milk, two eggs, one tablespoonful of butter, one teaspoonful of extract of lemon or vanilla, one cupful of sugar. Boil hominy in milk one hour; then pour it on the eggs, extract and sugar beaten together; add butter. Pour in buttered pudding dish and bake in hot oven for twenty minutes. Circa 1888.

 

Indian Loaf Cake

Mix a cupful of powdered white sugar with a quart of rich milk, and cut up in the milk three tablespoons of butter,adding one half teaspoon of salt. Put this mixture into a covered pan or skillet, and set it on the fire till it is scalding hot. Then take it off, and scald with as much yellow Indian meal ( previously sifted ) as will make it of the consistency of thick boiled mush.Beat the whole very hard for a quarter of an hour, and then set it away to cool. While it is cooling, beat three eggs very light, and stir them gradually into the mixture when it is about as warm as new milk. Add a cupful of good strong yeast and beat the whole another quarter of an hour, for much of the goodness of this cake depends on its being long and well beaten. Then have ready a pan with a pipe in the center ( to diffuse the heat through the middle of the cake ). It should be light in about four hours. Then bake it two hours in a moderate oven. When done, turn it out with the broad surface downwards and send it to table hot and whole. Cut it into slices and eat it with butter. This will be found an excellent cake. If wanted for breakfast, mix it and set it to rise the night before. If properly made, standing all night will injure it. Like all Indian cake ( of which this is one of the best ), it should be eaten warm. Circa - 1885. St.Charles Hotel, New Orleans

 

Maple Beer

To four gallons of boiling water, add one quart of maple syrup and a small table- spoonful of essence of spruce. When it is about milk warm, add a pint of yeast; and when fermented bottle it. In three days it is fit for use. Circa - 1862

 

Norwegian Potatoes

Wash, scrub and pare six medium sized potatoes. Cook in boiling salted water until tender. Drain, pass through ricer. Add six anchovies drained from the oil in bottle and cut in one-fourth inch pieces, one-half teaspoon finely chopped parsley, one-half teaspoon French mustard, salt if necessary, one-eighth teaspoon pepper,a few grains nutmeg, two tablespoons butter, and yolks of two eggs slightly beaten. Beat thoroughly, place on stove and cook slowly three minutes,stirring constantly. Remove from stove, spread mixture on plate to cool, then mold like small eggs. Roll in crumbs, egg and crumbs. Arrange in croquette basket and fry a golden brown in deep hot shortening. Circa - 1908

 

Recipes

 

Baked Pork Chops

Sprinkle six pork chops with one teaspoon salt and one-half teaspoon pepper and roll in bread crumbs. Melt bacon fat in a frying pan and quickly brown chops. Put a layer of vegetables in a casserole, one cup diced carrots, one-half cup diced celery, one teaspoon minced onion, add the chops and finish with vegetables. Add more salt and pepper. Cover and cook in a moderate oven for an hour and a half. Circa - 1886

 

Swedish Crullers

4 egg yolks - 4 tsp. sugar - 4 tbl. heavy cream - flour Mix egg yolks, sugar, and cream. Add enough flour to make a stiff dough. Roll very thin and cut in strips two inches wide and six inches long. Cut a slit in each one and draw one end through. Fry in deep fat. Drain on absorbent paper. Sprinkle with sugar. Time in cooking , 2 minutes each. Temp.370 degrees. 12 crullers. Circa - 1931

 

Anadama Bread

This is a very old batter bread updated from the 1860s.
1/2 c yellow cornmeal - 2 c water - 1 package dry yeast - 1/2 c warm water - 1/2 c molasses - 2 tsp. salt - 1 Tbl. butter - 4 1/2 c white flour. Put the cornmeal in a large mixing bowl. Bring two cups water to a boil and pour it over the cornmeal. Stir until smooth, making sure that the cornmeal does not lump. Let stand for thirty minutes. Stir the yeast into 1/2 c warm water and let it stand for five minutes to dissolve. Add the molasses, salt, butter, and dissolved yeast to the cornmeal mixture.Stir in the flour and beat thoroughly. Spoon into two buttered loaf pans, cover, and let rise in a warm spot until double in bulk. Preheat oven to 350 . Bake bread for 45 to 50 minutes. Remove from pans and cool on racks.

 


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Chile Sauce

This must be made in September. Twenty-four ripe tomatoes, one large onion, three green peppers; chop fine and add one quart of vinegar, one-half cupful of sugar, one tablespoonful each of allspice, cloves, cinnamon, mace and celery seed, and one-half tablespoonful of salt. Stir frequently and simmer two hours. Circa - 1896.

 

Fried Bacon and Apples

12 slices of bacon - 3 firm apples - 3 tablespoons sugar - Fry bacon crisp. Remove to hot platter and keep warm. Wash and quarter apples removing all core and seeds. Put them in hot bacon fat. Cover tightly. Fry until they are partly soft, turning once.Sprinkle on sugar. Continue frying, uncovered, until well browned. Serve hot, garnished with bacon. Serves 6. Pineapple rings, dipped in flour and browned in bacon fat, are also delicious with bacon. Circa 1942

 

Unrivaled Yeast

On one morning boil two ounces of the best hops in four quarts of water half an hour; strain it, and let the liquor cool to the temperature of new milk; then put it in an earthen bowl and add half a cupful of salt and half a cupful of brown sugar; beat up one quart of flour with some of the liquor; then mix all well together, and let it stand till the third day after; then add six medium sized potatoes, boiled and mashed through a colander; let it stand a day, then strain and bottle and it is fit for use. It must be stirred frequently while it is making.and kept near a fire. One advantage of this yeast is its spontaneous fermentation, requiring the help of no old yeast; if care be taken to let it ferment well in the bowl, it may immediately be corked tightly. Be careful to keep in a cool place. Before using it shake the bottle up well. It will keep in a cool place two months, and is best the latter part of the time. Use about the same quantity as of other yeast. Circa 1879.

 

Turnips in lemon sauce

Make the sauce so it will be ready to pour over the turnips as soon as they are cooked and drained. Melt one tablespoon butter, stir in one tablespoon flour, add one cup water slowly, stirring constantly. Season with one teaspoon salt and one-eighth teaspoon pepper. When the sauce boils remove from fire and stir in the well beaten yolk of an egg. Add one tablespoon lemon juice and one tablespoon minced parsley and pour over three cups diced ( boiled ) turnips. Serve at once. Circa 1887.

Fairy Muffins

3 tbl. shortening - 4 tbl. sugar - 2 eggs - 1 cup milk - 2 cups flour - 3 tsp. baking powder 1/2 tsp. salt Cream shortening and add sugar. Add the yolks of the eggs well beaten. Add milk, alternately with the flour, baking powder and salt which have been sifted together. Fold in the stiffly beaten whites of eggs. Pour into greased muffin pans and bake in hot oven. Time in baking 20 minutes. Temperature 400 degrees. 16 small muffins. Circa -1931

Syllabub

Half a pound of sugar, three pints of lukewarm milk or cream, one teacupful of wine.
Dissolve the sugar in the wine, then pour in the milk, in a small stream from a vessel,
holding it up very high,so as to cause the milk to froth. In the country it is best to milk
into the bowl, the last of the milk which is taken from the cow is richer. Circa - 1872

 

 

 

Chocolate Souffle

2 tbl. butter - 2 tbl. flour - 3/4 c milk - 1 1/2 squares unsweetened chocolate 1/3 c sugar - 2 tbl. hot water - 3 eggs - 1/2 tsp. vanilla Melt the butter, add the flour, and pour in the milk gradually, while stirring constantly; cook until boiling point is reached. Melt chocolate in a small saucepan placed over hot water, add sugar and water and stir until smooth. Combine mixtures, and add yolks of eggs well beaten; cool. Fold in whites of eggs beaten stiff, and add vanilla. CIrca -1932

 

Crystallized Mint Leaves

Wipe fresh mint leaves, remove from stems, and brush each leaf with egg white beaten until stiff. Dip in 1/3 c granulated sugar flavored with 5 drops oil of spearmint. Place closely together on a cake rack covered with paraffin paper and let stand in slow oven until dry. If the leaves are not thoroughly coated, the process may be repeated. Circa - 1903

 

 

 

Irish Moss Blanc Mange

A small handful of moss ( to be purchased at any drug store ) wash it very carefully, and put it in one quart of milk on the fire. Let the milk simmer for about twenty minutes, or until the moss begins to dissolve. Then remove from the fire and strain through a fine sieve. Add two tablespoonful of sugar and half a teaspoonful of vanilla flavoring. Put away to harden in cups or molds, and serve with sugar and cream. A delicate dish for someone ill. Circa - 1894

 

Baked Eggplant Slices

2 medium sized eggplants - 1 egg - 1/4 cup milk - 1 cup crushed dry cereal flakes - 1 tsp. salt - 1/8 tsp. pepper - 3 tbl. butter. Peel eggplants, slice 1/2 inch thick; beat egg, add milk. Dip slices in egg, and cover well with cereal flakes. Sprinkle with salt and pepper. Heat butter in large shallow pan. Place slices in pan and bake in a very hot oven, 450 for ten minutes. Turn slices and bake five minutes or until tender. Serves six. Circa - 1918

 

 

 

Whigs

Half a pound of butter, the same of sugar, six eggs , two pounds of flour, a pint of milk, a gill of yeast, and a little salt. Melt the butter in the milk, and pour into the flour ; beat the sugar and eggs together and stir in. Add the yeast last, and be careful to mix the whole very thoroughly. Bake in tin hearts and rounds, in the stove or baker. Circa - 1859.

 

White Potatoes

Boil and peel six potatoes; cut them in halves and lay in a vegetable dish. Have ready a sauce like the following; put in a saucepan one cup of milk; stir in carefully one scant tablespoonful of melted butter and two chopped hard boiled eggs, one saltspoonful of salt and a shake of pepper. Heat together thoroughly and pour all over the potatoes. Serve hot. Circa 1902.

 

Mince Meat

The Astor House some years ago was famous for its mince pies. The chief pastry cook at that time, by request, published the recipe. I find that those who partake of it never fail to speak in laudable terms of the superior excellence of this recipe when strictly followed.
Four pounds of lean boiled beef chopped fine, twice as much of chopped green tart apples,one pound of chopped suet, three pounds of raisins, seeded, two pounds of currants picked over, washed and dried, half a pound of citron cut up fine, one pound of brown sugar, one quart of cooking molasses, two quarts of sweet cider, one pint of boiled cider, one tablespoonful of salt,one tablespoonful of pepper, one tablespoonful of mace, one tablespoonful of allspice and four tablespoonfuls of cinnamon, two grated nutmegs, one tablespoonful of cloves; mix thoroughly and bring to boiling point and seal in sterilized jars. Chef de Cuisine, Astor House N. Y. Circa 1878.

 

 


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Tales and Remedies

 

 

 


       


Old Wives Tale
Handbag or purse

One must never give someone an empty handbag or purse.It is bad luck, for it will always be empty. To make sure the luck is good, put in at least a penny for then he purse will always have money.

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



Remedies Of Old:
Bad Breath

A cupful of strong coffee will remove the odor of onions from the breath. Circa 1865.


Old Wives Tale
Falling Picture

A picture that falls from the wall is thought to foretell a death in the family. Since there seems to be no time limit for this happening, it will always come true. Early 1800


 

Remedies Of Old:
Corns between the toes

Wash them several times a day with hartshorn, and in a short time they will disappear. Circa 1892.


Old Wives Tale
Wrong Side Of Bed

If you feel cranky, the reason could be you got up on the wrong side of the bed. You must always get out of bed on the same side each day. Not doing so will leave you ill of sorts the whole day. From 1864.


Remedies Of Old:
Ringworm Cure

Yellow dock, root or leaves, steeped in vinegar, will cure the worst case of ringworm.

Circa - 1875


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.


 

Old Sayings
(what do they mean)


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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

Her hair looks like a rats nest.

He was three sheets in the wind.

He would gripe if they hung him with a new rope.

Two peas in a pod

Their cut from the same cloth

Everyone has their own ax to grind

The proof is in the pudding

Slippery as an eel

Let the chips fall where they may

Always put your best foot forward

Died with his boots on

If a cat has kittens in the oven you can't call them cookies

The pot calling the kettle black

Dumber than a post

Haven't seen you in a coons age

There's a fly in the ointment

Too hot to handle

Quiet as a church mouse

He's not out of the woods yet

Don't cut off your nose to spite your face

I wouldn't trust him as far as I can throw him

So quiet you can hear a pin drop

Tomorrow never comes

Like a moth to a flame

Home is where the heart is

Waste not want not

Living on borrowed time

Idle hands breed the devil

Died with his boots on

He'll be there till the cows come home

This old Amish saying was sent to me by Arthur Bish.
Rain before seven it will be over by eleven


Doesn't stand a snowballs chance in hell

A penny for your thoughts ?

Don't lead with your chin

So quiet you could hear a pin drop

If wishes were horses would beggars walk ?

He doesn't let any grass grow under is feet


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Home Economics

 

Home Economics:
Pig's Feet Pickled

Take twelve pig's feet, scrape and wash them clean, put them into a saucepan with enough hot ( not boiling ) water to cover them. When partly done salt them.It requires four to five hours to boil them soft. Pack them in a stone crock, and pour over them spiced vinegar made hot.They will be ready to use in a day or two. If you wish them for breakfast, split them, make a batter of two eggs, a cup of milk, salt, a teaspoonful of butter, with flour enough to make a thick batter; dip each piece in this and fry in hot lard. Or dip them in beaten egg and flour and fry. Souse is good eaten cold or warm. Circa - 1887.

Home Economics:
Red Ink

Bicarb. potash, half an ounce; cochineal, half an ounce; bitart.potash, half an ounce; powdered alum, half an ounce; pure rain water, four ounces. Mix, and add ten drops creosote. Circa 1872.

 

Home Economics:
Dressing for Blisters

The first dressing should be of collard leaves, prepared thus. With a sharp knife carefully pare smooth all the stalk and veining. Then scald and squeeze each one to a pleasant moisture, keeping them blood-warm until applied. Second dressing - pure lard or mutton suet spread evenly and thinly on a soft linen rag. Circa 1869.

 

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.

 

Home Economics:
To Preserve Eggs

There are several recipes for preserving eggs and we give first one which we know to be effectual, keeping them fresh from August until Spring. Thoroughly mix one part of silicate of soda with nine parts of boiled and cooled water. Pack eggs, small end down, in a large three gallon crock. Pour solution over to completely cover eggs. Cover and store in a cool place. Silicate of soda or sodium silicate is popularly known as water glass. It is commonly sold in two forms, as a powder and a thick liquid. If the powder is used, less is required for a given quantity of water. The water used should be pure and soft water is preferred. The eggs should be clean but not washed for packing. Another manner of preserving eggs is to pack them in a jar with layers of salt between, the large end of the egg downward, with a thick layer of salt at the top; cover tightly and set in a cool place. Some put them in a wire basket or a piece of mosquito net and dip them in boiling water half a minute; then pack in sawdust. Still another manner is to dissolve a cheap article of gum arabic, about as thin as mucilage, and brush over each egg with it; then pack in powdered charcoal; set in a cool dark place.
Eggs can be kept for some time by smearing the shells with butter or lard, then packed in plenty of bran or sawdust, the eggs not allowed to touch one another; or coat the eggs with melted paraffin. From - 1880.

 

 

 

 
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