Archives
Heavenly Hash |
1 egg - 1/ 3 c sugar - 2 1/ 3 c sugar - 3 Tbs. minute tapioca - 1/ 4 tsp. salt - 1 8 1/4 oz. can crushed pineapple, drained - 8 marshmallows quartered - 1 c prepared Dream Whip Whipped Topping - 2 Tbs. chopped maraschino cherries.Beat egg until thick and light in color. Gradually add sugar, beating thoroughly after each addition. Blend in milk, tapioca and salt. Let stand for five minutes. Pour into saucepan. Cook and stir over medium heat until mixture comes to a full boil. ( Pudding thickens as it cools ) Cool for twenty minutes; fold in pineapple and marshmallows. Chill for at least 1 hour. Just before serving, fold in whipped topping and cherries. Makes 3 1/2 cups or 6 servings. Circa 1950. |
Kedgeree |
Shred into small flakes any nice cold fish until there is a heaping cupful- there should be rather more than a half a pint. Add to this a teacup of boiled rice, into which has been stirred two tablespoonful of melted butter, a half teaspoonful salt, a quarter teaspoon pepper, a pinch each of cayenne and mace. Add to this a cup of hot milk which has been thickened with a teaspoonful each of flour and butter rubbed together. Stir this until very hot; then add two well beaten eggs; do not let it remain a second longer, but pour into a hot dish and serve it at once. The eggs may be omitted in a time of scarcity, and it is excellent with out them. Circa 1907. |
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
|
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.
|
Mocha Muffins |
2 tbl. sugar - 2 tbl. melted shortening - 1 egg - 1/4 cup rich milk - 1/2 cup strong
coffee
1 cup flour - 3 tsp. baking powder - 1 tsp. salt - 3/4 cup uncooked rolled oats
Mix sugar and shortening, add the beaten egg, milk and coffee. Add flour, with which
the baking powder and salt have been sifted, and the rolled oats. Beat well. Bake
in
greased muffin pans in a moderate oven (350 ) . Baking time 25 minutes. Circa - 1931
|
Mother's Surprise |
Take half a loaf a square loaf of bakers bread, cut into thin slices, crust and all,
and
butter them. Peel, core and cut up sufficient of nice baking apples in proportion.
Take a
deep pie dish, line it with bread and butter. Next make a layer of apples at the bottom,
then of sugar, then of bread and so on till the dish is filled. Bake until the apples
are
perfectly soft; then before serving turn it out into a dish. It ought to keep it's
shape, and
eat almost like a sweetmeat, all the ingredients being thoroughly blended in baking.
Circa - 1893
|
Snow Fritters |
Stir together milk, flour,and a little salt, to make rather a thick batter. Add new-fallen
snow in the proportion of a teacupful to a pint of milk. Have the fat ready hot,
at the time you stir in the snow, and drop the batter into it with a spoon. These
pancakes are even preferred by some, to those made with eggs. Circa - 1860.
|
Risotto |
1 c sliced fresh mushrooms |
Baba |
4 eggs -not separated - 1 1/2 cupfuls sugar - 1/2 teaspoonful salt - 1 1/2 cupfuls
milk - 3 cupfuls flour - 2 teaspoonfuls baking powder - 1/2 teaspoonful powdered
mace - 1/2 cupful butter - 1/2 cupful shredded candied citron peel. Sauce: 1 cupful
sugar - 1/2 cupful (1 gill ) water - 1 wineglassful rum or 1/2 teaspoonful vanilla extract
and 1/2 teaspoonful lemon extract. For Baba: Beat eggs and sugar together until
very light,remove beater, add salt,milk, flour sifted with baking powder, and mace, and add citron. Melt butter in a large turkshead baking pan ( with a central opening ). When melted, add butter carefully to batter, and pour batter into mold. Bake in a steady, fairly hot oven, for one hour, taking care to turn cake several times. This mixture is a thin batter and requires a slower oven than the usual " rusk. " When done, try it with a straw; if straw comes out clean, remove baba from mold onto plate on which it is to be served.Care should be taken that the cake mold is well greased, especially the center piece. Rum Sauce; Put sugar and water into an enameled saucepan, bring to boiling point and boil until syrup spins a thread. Then add rum, or extracts, and cool slightly. Dip Baba into syrup while it is still hot, or ladle syrup over baba with spoon or broad knife, or brush on syrup. Circa - 1915 |
Banana Nut Bread |
In a large bowl mix - 2c sugar- 2 1/4 c flour - 1/2 tsp. salt- 3/4/c liquid shorting-
3 eggs
or 3/4 c egg beaters- 1 tsp vanilla- 1/4 c milk soured with 1 tsp. vinegar- 1 1/3
tsp.
baking soda dissolved in the milk. 1 c nuts chopped- add 4 large ripe bananas mash-
ed.Bake 1 hour at 350. 2 loaf pans or 1 9 x 13.
This bread is wonderful for freezing. Circa 1960
|
Sourdough Starter |
1 package active dry yeast
|
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
|
Rice Pudding |
Wash a cupful of rice and boil it in two cupfuls of water; then add, while the rice
is hot,three tablespoonfuls of butter, five tablespoonfuls of sugar, four eggs well beaten, one tablespoonful of powdered nutmeg, a little salt, one-fourth cup lemon juice, one-half cup each of raisins stoned and cut in halves, Zante currants, citron cut in slips, and two cups of cream. Mix well, pour into a buttered dish and bake an hour in a moderate oven. Astor House, New York City. From - 1886. |
Sally Lunn |
Warm one-half cupful of butter in two cups of hot milk; add a teaspoonful of salt, a tablespoonful of sugar, and seven cupfuls of sifted flour. Beat thoroughly and when the mixture is blood warm, add four beaten eggs and last of all,half a cup of good lively yeast. Beat hard until the batter breaks in blisters. Set it to rise over night. In the morning, dissolve half a teaspoonful of soda, stir it into the batter and turn it into a well-buttered shallow dish to rise again about fifteen or twenty minutes. Bake about fifteen or twenty minutes. The cake should be torn apart, not cut; cutting with a knife makes warm bread heavy.Bake a light brown. This cake is frequently seen on Southern tables. Circa - 1875 |
Yorkshire Pudding |
This is a very nice accompaniment to a roast of beef; the ingredients
are
two cups of milk, three eggs,whites and yolks beaten separately, one teaspoonful of
salt, and two teaspoonfuls of baking powder sifted through two cups of flour. Mix
very
smooth, about the consistency of cream. Regulate the time when you put in your roast,
so that it will be done half an hour or forty minutes before dishing up. Take it from
the
oven, set it where it will keep hot. In the mean time have this pudding prepared.
Take
two common biscuit tins, dip some of the drippings from the roaster into these tins,
pour half of the pudding into each, set them into the hot oven, and keep them in until
the dinner is dished up; take these puddings out at the last moment and send to the
table hot. This is considered much better than the old way of baking the pudding under
the meat. This will serve eight or ten persons. Circa - 1888
|
Tomato Omlet |
2 tbl. butter - 2 medium sized tomatoes - salt and pepper - 4 eggs
Melt butter in a heavy frying pan. Peel and slice tomatoes in 1/2 inch slices. Place
in
hot butter and brown on both sides. Sprinkle lightly with salt and pepper. Beat eggs
until very light and fluffy with a rotary eggbeater and pour over tomatoes. Place
in a
hot oven, 400 degrees, and cook until eggs are done. Fold over gently and serve
immediately with a garnish of parsley. Circa - 1928
|