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
2/3 c long grain rice
1/3 c chopped green pepper
2 Tbl. butter or margarine
1 c chicken broth
1/2 c water
1/4 c dry sherry
1/4 tsp. dried sage crushed
2 Tbl. grated parmesan cheese

In a medium saucepan cook mushrooms,rice, & green pepper in butter till green pepper is tender. Remove from heat. Stir in broth, water, sherry, sage & 1/8 tsp. pepper. Bring to boiling; reduce heat. Cover & simmer about 15 minutes or till tender.
Remove from heat. Let stand, covered, for 5 minutes. Fluff with fork. Sprinkle with Parmesan cheese. Serves 4.

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
1 1/2 cups luke warm water ( 110-120 F)
1 cup sifted flour

Soften yeast in water. Add flour; mix well. Let stand in warm area until
bubbly, about 8 hours. Refrigerate until ready to use. Keeps up to two weeks.
Yield : 2 cups Circa 1950

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

Cake Pudding

Take six thin, stale pieces of cake, spread them sparingly with currant jelly. Blanch two dozen almonds and split them; stick them in the cake and lay pieces of cake in a shallow dish or small platter. Make a soft custard of one large coffee cup of milk, one egg, two tablespoonful of sugar, one-half teaspoonful of vanilla. Pour over the cake and serve. Circa 1898.

English Plum Pudding

Soak crumbs from a one pound loaf of stale bread in two cups of hot milk and let it stand and cool. When cold, add to it two cups of sugar and the yolks of four eggs beaten to a cream, one pound of raisins, stoned and floured, one pound of Zante cur- rants, washed and floured, a quarter of a pound of citron cut in slips and dredged with flour, one pound of beef suet chopped fine and salted, one-fourth cup lemon juice, one-fourth cup grape juice, one nutmeg and a tablespoonful of mace, cinnamon and cloves mixed. Beat the whole well together and, as the last thing, add the whites of the four eggs beaten to a stiff froth. Pour into a cloth previously scalded and dredged with flour, tie it firmly, leaving room for the pudding to swell, and boil six hours. Serve with lemon or hard sauce. It is best to prepare the ingredients the day before and cover closely. Sufficient for ten people. Circa 1878.

Gentleman's Favorite Cake

Beat three egg yolks with half cup butter and two cups sugar; then add one cup water with half a teaspoonful soda dissolved in it, two cups of flour with one teaspoonful of cream of tarter, and last the whipped whites. Bake in layers. Filling; one egg, one cup of sugar, three grated apples, juice and grated rind of one lemon; stir over the fire till it boils and gets thick; let cool and put between layers. Shake powdered sugar over cake when served Circa 1906.

Frumenty ( Cracked Wheat )

Soak the wheat overnight in cold water, about a quart of water to a cup of wheat; boil in a double boiler for half an hour. Eaten with sugar and cream. Raisins or dates may be added to serve it as a desert. Circa 1886.

Apple Indian

Two cups quartered apples, 1/2 cup molasses, 1/2 cup brown sugar, 4 cups milk, 1/4 cup Indian meal, 2 tablespoons butter, 1 teaspoon salt, cinnamon and nutmeg. Scald milk; pour onto Indian meal; add remaining ingredients; pour into buttered baking dish, and cook in slow oven four hours, keeping dish covered until the last hour, stirring occasionally. Circa - 1901.

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.

Oliebollen

2 c flour - 1 cake compressed yeast - 2 tbl. sugar - 1 c lukewarm water - 1/3 c raisins 2 tbl. chopped candied peel - orange or lemon - 1 tbl. lemon juice - 1/4 tsp. grated lemon rind - 1 1/2 c chopped sour apples - 1 egg - 1/2 tsp. salt Sift flour and measure. Dissolve yeast in 1/2 cup milk, add sugar, and 1/2 cup flour. Let rise in warm place for 30 minutes. Add remaining ingredients, except salt, in order given. Let rise in warm place for 45 minutes. Add salt, beat thoroughly; drop by teaspoonfuls into hot deep fat, 360 degrees, and fry until brown, turning once during cooking. Drain on unglazed paper, dust with sugar, and serve hot. 2 1/2 dz. - 1932

Plum Conserve

1 basket blue plums - 3 oranges - 1 qt. raisins - rind of one orange - run through food grinder, weigh all, then add equal amount of sugar, then leave set till next morning, boil 30 minutes, the last 10 minutes add 1 cup English walnut meats. Circa 1905.

Anise Sticks or Pallilos

2 c flour - 1 tsp. baking powder - 1/4 tsp. salt - 3/4 c sugar - 4 Tbl. shortening - 2 eggs -
1 or 2 drops anise oil. Mix and sift dry ingredients. Add shortening and mix in lightly.
Add well-beaten eggs and flavoring. Knead lightly on floured board and roll to one -fourth inch thick. Cut into bars, four inches long and one half inch wide. Place side by side on greased pan; brush tops with melted butter and bake in moderate oven at 325 º for fifteen minutes. Makes 3 dozen. Circa 1928.

1-2-3-4- Pudding

1 cup butter - 2 cups sugar - 3 cups flour - 4 eggs - 1 cup sweet milk - 2 Tb. baking powder and bake. Serve with vanilla sauce. Vanilla sauce - 2 cups sugar - 1/2 cup butter - 2 cups boiling water - let come to a boil and thicken with flour, flavor with vanilla. Circa 1919

Honey Sandwich Bread

1 c.sifted flour - 3 tsp. baking powder - 1/2 tsp. salt - 1 c. graham flour - 1/2 c. bran - 1/2 c. chopped nuts - 1 egg - 1 c. milk - 1/3 c. honey. Sift flour, baking powder and salt together and mix well with graham flour, bran and nuts. Beat egg and add milk and honey. Add to dry ingredients and mix only enough to dampen all the flour. Pour into greased loaf pan and bake in hot oven (400 F.) 30 minutes. Makes one loaf. Circa 1934.

Fish Supreme

1 -1/2 pounds of Halibut or white fish - 1/2 c mushrooms - 1 c bread crumbs - 4 eggs - red pepper - 1 pint cream - 1/2 c butter - 1-1/2 tsp. salt - 1/2 tsp. pepper - onion seasoning - celery salt. Remove bones and skin of fish and pound, rub through strainer
Cook bread crumbs and cream in double boiler ten minutes, add butter,seasoning.
When cold add fish and beat thoroughly. Add well beaten eggs and place in buttered ring mold. Set mold in deep pan with hot water to 1 inch of top. Cover mold with wax paper. Bake in moderate oven 45 minutes. Circa 1912.

Cold Bacon And Eggs

An economical way of using bacon and eggs that have been left from a previous meal is to put them in a wooden bowl and chop them quite fine, adding a little mashed or cold chopped potato, and a little bacon gravy, if any was left. Mix and mold it into little balls, roll in raw egg and cracker crumbs, and fry in a spider the same as frying eggs; fry a light brown on both sides. Serve hot. Very appetizing. Circa - 1883

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.

Ginger Cake

1/2 cup butter - 1/2 cup brown sugar - 1 cup molasses - 1 tsp. soda - 1 cup boiling water - 1 tsp. cinnamon - 1 tsp. ginger - 1/2 tsp. cloves - 1/2 tsp. allspice - 1/2 tsp. salt - 2 cups flour - 2 eggs. Stir all together and bake 30 minutes. Circa 1921.

Hot Molasses Cake

1/2 c shortening - 1/2 c brown sugar - 1 egg - 1/2 c molasses - 2 c flour - 3 tsp. baking powder - 1/4 tsp. soda - 1/2 tsp. salt - 1/2 tsp. allspice - 1 tsp. cinnamon - 1/2 c milk.
Cream shortening well; add sugar, beating continually; add beaten egg; beat well and add molasses; add half of flour, baking powder, salt, soda and spices, which half been sifted together; add milk and remainder of dry ingredients. Mix well. Bake in greased shallow pan in hot oven at 425 ºF. about twenty minutes. Serve hot with butter.This is delicious with whipped cream or chocolate icing.Makes a sheet of molasses cake 8" by 12" by 1". Circa 1926.

James River Waffles

3 eggs - 2 cups thick sour milk - 2 cups flour - 2 tsp. baking powder - 1/4 tsp. salt - 1 tsp. soda - 6 Tbl. butter, melted. Separate eggs. Beat yolks, add one cup sour milk. Sift dry ingredients; add to yolks. Add other sour milk;add butter and egg whites. Bake in hot greased waffle iron unless electric iron is used, then no grease is necessary. Serve with butter and hot maple syrup. Makes eight waffles. Circa 1927.

Lemon Cheese Sauce

Melt 2 Tbl. butter in a sauce pan; blend in 2 Tbl. flour, 1/2 tsp. salt, and dash pepper. Add 1 c milk all at once; cook and stir till thickened and bubbly. Stir a small amount of hot mixture into 2 beaten egg yolks. Return to hot mixture. Add 1/2 c shredded sharp cheese and 2 Tbl. lemon juice. Stir to melt cheese. Circa 1954.

Walnut Creams

Take a piece of "French Cream " the size of a walnut. Having cracked some English walnuts, using care not to break the meats, place one -half of each nut upon each side of the ball, pressing them into the ball.
Walnut creams can be made by another method; First take a piece of " French Cream "put it into a cup and setting the cup into a vessel of boiling water, heat it until it turns like thick cream; drop the walnut meats into it , one at a time, taking them out on the end of a fork and placing on buttered paper ; continue to dip them until all are used, then go over them again, giving them a second of candy. They look nice colored pink and flavored with vanilla. Circa - 1887.( The base recipe for French Cream is the first recipe in the archives.)

Martas

3 -3/4 cups sifted all purpose flour -1 tsp. baking soda - 1/2 tsp. double acting baking powder - 1 tsp. cinnamon - 1 tsp. nutmeg - 1/2 tsp. allspice - 1/4 tsp. ground cloves - 1/2 tsp. salt - 3/4 cup light or dark raisins - 3/4 cup chopped walnuts, pecans, or filberts - 1 cup soft shortening - 1 cup dark brown sugar packed - 1 cup granulated sugar - 2 eggs - 1 cup buttermilk - 1 tsp. vanilla extract. Start heating oven to 350° F. Grease cookie sheet. Sift together flour, soda, baking powder, cinnamon, nutmeg, allspice, cloves, salt. Add about 1/4 cup of flour mixture to raisins and nuts. Cream shortening, sugars, and eggs until fluffy. Now blend in alternately rest of flour mixture and buttermilk. When dough is well blended, stir in vanilla and raisin-nut mixture. Drop by rounded tablespoonfuls onto to cookie sheet. Bake 15 to 20 minutes. Makes 6 dozen. Circa 1955.

French Cream Candy

Put four cupfuls of white sugar, one-fourth teaspoon cream of tartar and one cupful of water into a pan on the fire and let it boil without stirring for ten minutes. If it looks somewhat thick, test it by letting some drop from the spoon, and if it threads, remove the pan to the table. Take out a small spoonful, and rub it against the side of a cake bowl; if it becomes creamy, and will roll into a ball between the fingers, pour the whole into the bowl. When cool enough to bear your finger in it, take it in your lap, stir or beat it with a large spoon or pudding stick. It will soon begin to look like cream, and then grow stiffer until you find it necessary to take your hands and work it like bread dough. If it is not boiled enough to cream, set it back upon the fire and let it remain one or two minutes, or as long as is necessary, taking care not to cook it to much. Add the flavoring as soon as it begins to cool. This is the foundation of all French creams. It can be made into rolls, and sliced off, or packed in plates and cut into small cubes, or made into any shape imitating French candies. In working should the cream get to cold, warm it. To be successful in making this cream, several points are to be remembered. When the boiled sugar is cool enough to beat, if it looks rough and has turned to sugar, it is because it has been boiled too much, or has been stirred. If , after it is beaten, it does not look like lard or thick cream, and is sandy or sugary instead, it is because you did not let it cool enough before beating. It is not boiled enough if it does not harden so as to work like dough, and should not stick to the hands. In this case put it back into the pan with an ounce of hot water, and cook over just enough, by testing in water as above. After it is turned into the bowl to cool, it should look clear as jelly. Practice and patience will make perfect. Circa - 1885 ( I will post variations of this recipe on future updates. )

Bronx Cocktail

6 oz. dry gin

6 oz. French vermouth

6 oz. orange juice

Cracked ice.

Mix in shaker. Shake 25 times. Strain into cocktail glasses. Serves 6 Circa - 1940

Calabash Pie

Filling; 1lb. ground round - 1 tsp. salt - 1/4 tsp. pepper - 1 tsp. garlic sauce - 2 onions sliced - 1/2 lb. zucchini - 1 lb. tomatoes - 1/4 c flour - salt and pepper Knead salt, pepper, and garlic sauce into meat. Pat meat out into 3 very thin cakes, slightly larger than the casserole to be used. Saute onions, and meat circles one at a time, until partly browned and cooked. Slice zucchini very thin, and peel and slice tomatoes. Butter casserole, and place a circle of meat with some onion in bottom; then layer of zucchini; then one of tomatoes. Sprinkle each layer heavily with flour, and season with salt and pepper; repeat, making three layers of each. Crust; 1 c flour - 2 tsp. baking powder - 1/2 tsp. salt - 4 tbl. shortening - 1/3 c milk Make biscuit crust for top as follows; Sift flour and measure; sift again with baking powder and salt. Cut in shortening; add milk to make a soft dough. Roll out on floured board to fit top of casserole; place over filling, making several holes through dough to allow steam to escape. Bake in a hot oven, 400 degrees for 50 minutes. Circa 1938

Eggs au Miroir

Butter a small pie dish,and break into it as many eggs as will lie, without breaking the yolks; cover them with chopped parsley, cayenne and salt them; put a good layer of bread crumbs over; place them in the oven, taking care not to do them to much. Turn out on a flat dish, and garnish with parsley. Circa - 1872

Variegated Creams

Make the " French Cream " recipe, and divide into three parts, leaving one part white, color one pink with cochineal syrup, and the third part color brown with chocolate, which is done by just letting the cream soften and stirring in a little finely grated chocolate. The pink is colored by dropping on a few drops of cochineal syrup while the cream is warm and beating it in. Take the white cream, make a flat ball of it, and lay it upon a buttered dish, and pat it out flat until about half an inch thick.Take the pink cream, work in the same way as the white and lay it upon the white; then the chocolate in the same manner, and lay upon the pink, pressing all together. Trim the edges off smooth, leaving it in a nice square cake. Then cut it into slices or small cubes, as you prefer. It is necessary to work it all up just as rapidly as possible. Circa - 1887. ( base recipe for this candy is fifth one in the archives )

Chili Sauce with Apple

12 large apples, cut in small pieces - 12 large, ripe tomatoes - 9 large onions, cut fine -
3 c. sugar - 1/4 c. salt - 1 tsp. cinnamon - 1 tsp. dry mustard - 1/2 tsp. cayenne pepper -
1 -1/2 pts. vinegar - 1 tsp. ground cloves - 1 tsp. ginger - 1 tsp. pepper. Boil apples, onions and tomatoes in vinegar 3/4 of an hour. Add sugar and spices and cook 15 minutes more or until mixture thickens. Seal in glass jars. Circa - 1938.

Dandelion Salad

Gather the dandelion when young and tender. That which is cultivated is well bleached and very tender. Wash thoroughly in several waters, cut off the roots and outside leaves. Drain dry on a cloth or in a wire basket. Arrange in salad bowl. Cut thin sweet bacon in tiny shreds crosswise and sauté in frying pan until crisp; sprinkle bacon over dandelion. To the fat in pan ( there should be one-third cup ), add one-fourth cup vinegar diluted with two tablespoons water. Heat to boiling point and pour over dandelions; toss leaves with a fork until well mixed with dressing; serve at once.Circa - 1912

Egg Bread

Two cups of yellow Indian meal, one cup of cold boiled rice, three well beaten eggs, one tablespoon of melted butter, a teaspoon of salt and two cups of milk. Stir the beaten eggs into the milk; add the meal, butter, salt and lastly the rice; beat hard three minutes; add two teaspoons of baking powder and bake quickly in a shallow pan. ( no oven temp. was given for this recipe. ) Circa - 1898.

Daffodil Cake

1 cup sifted cake flour - 1 1/4 cup sifted sugar - 1 cup egg whites - 1/2 teaspoon salt - 1 teaspoon cream of tartar - 1/2 teaspoon vanilla - 1/2 teaspoon orange extract - 4 egg yolks, beaten until thick and lemon - colored. Sift flour once, measure, add 3/4 cup sugar, and sift four times. Beat egg whites and salt with a flat wire whisk. When foamy, add cream of tartar; continue beating until stiff enough to hold up in peaks, but not dry.
Beat in remaining sugar, 2 tablespoons at a time. Sift flour over mixture in small amounts, folding carefully. Divide in two parts. To one, fold in vanilla.To other, fold in orange extract and egg yolks. Put by tablespoons into ungreased angel food pan, alternating mixtures. Bake in slow oven ( 275 ) and after 30 minutes increase heat slightly to 325 and bake 50 minutes longer. Remove from oven and invert pan 1 hour,
or until cold. Circa - 1932

Fruit Salad

One half pound almonds - 4 oranges - 1 can pineapple - 3 bananas - 1/2 cup French cherries - 1 cup powdered sugar. Blanch the almonds and grate or chop very fine; pare and slice the oranges; cut pineapple into small dice; slice the bananas. Alternate the layers of fruit with the layers of sugar. Reserve the almonds for the top layer. Garnish with strawberries or other small, bright fruits; then add the following dressing and chill.
One half cup lemon juice, 2 tablespoons sherry, 2 tablespoons Maraschino Liquor. Circa 1898.

Apple Cream

Boil twelve apples in water till soft, take off the peel , and press the pulp through a hair- sieve, upon half a pound of pounded sugar; whip the whites of two eggs, add them to the apples, and beat all together until it becomes very stiff, and looks quite white. Serve it heaped up on a dish. Circa - 1872

Grossmutter's Cookies

2 eggs - 1/2 c granulated sugar - 1/2 c brown sugar - 1/4 c syrup ( molasses and corn syrup mixed ) - 2 squares chocolate, melted - 1 1/2 c flour - 1 1/2 tsp. baking powder 1 tsp. salt - 1/2 tsp. cinnamon - 1/2 tsp. cloves - 1/2 tsp. nutmeg Beat eggs slightly, add sugar, syrup and chocolate, and beat well. Sift flour and measure; sift again with remaining ingredients, and add to first mixture. Pour into two well greased 8 inch square pans. Sprinkle with chopped nuts, and bake in a moderate oven,350 degrees, for 25 minutes. Turn out and when cold cut into small rectangular pieces. 3 dozen. Circa - 1919

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

Sea Foam

2 cups sugar - 1/2 cup corn syrup - 1/2 cup water - boil until it spins a thread, add to the well beaten whites of two eggs, add 1 cup walnuts, beat until it can be dropped from spoon in little balls. Circa 1921.

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Cottage Cheese Sausage

1 c cottage cheese - 1 c dry bread crumbs, or 1/2 c cold cooked rice, and 1/2 c bread crumbs - 1/4 c peanut butter - 2 tbsp. savory fat - 1/4 c coarsely chopped peanut meats - 1/2 tsp. powdered sage - 1/2 tsp. thyme - 1 tbsp. milk - 1 tsp. salt - 1/4 tsp. pepper - 1 tsp. soda - 1 tbsp. finely chopped onion. The bread crumbs may be made from left over corn, barley, or other quick breads. Cook the onion in the fat until tender but not brown. Dissolve the soda in the milk and work into the cheese. Mix all other dry ingredients thoroughly with the bread crumbs. Blend peanut butter and onion with the cheese, and mix with them the bread crumbs. Form into flat cakes, dust with bread crumbs or corn meal and fry a delicate brown in a little fat in a hot frying pan. Circa 1917.

Hot Slaw

Take one half of a firm head of white cabbage, cut into fine pieces and put in a pan with a teaspoonful of salt, about the same quantity of pepper and a piece of butter the size of an egg, adding a teacupful of vinegar and half that quantity of water. Cover and cook until the cabbage becomes tender, stirring frequently. Circa - 1903

Green Turtle Soup

One turtle, two onions, a bunch of sweet herbs, juice of one lemon, five quarts of water.
After removing the entrails, cut up the coarser parts of the turtle meat and bones. Add four quarts of water, and stew four hours with the herbs, onions, pepper and salt. Stew very slowly; do not let it cease boiling during this time. At the end of four hours strain the soup, and add the finer parts of the turtle and the green fat, which has been simmered one hour in two quarts of water. Thicken with brown flour; return to the soup-pot, and simmer gently for an hour longer. If there are eggs in the turtle, boil them in a separate vessel for four hours, and throw into the soup before taking up.If not, put in force meat balls; then the juice of the lemon; beat up at once and pour out. Some cooks add the finer meat before straining, boiling all together five hours; then strain, thicken and put in the green fat, cut into lumps an inch long. This makes a handsomer soup than if the meat is left in.
Force meat balls for the above.- Six tablespoonfuls of turtle meat chopped very fine. Rub to a paste, with the yolk of two hard-boiled eggs, a tablespoonful of butter, and , if convenient, a little oyster liquor. Season with cayenne, mace, half a teaspoonful of white sugar and a pinch of salt. Bind all with a well beaten egg; shape into small balls; dip in egg, then powdered crackers; fry in butter, and drop into the soup when it is served. Circa - 1879.

Oyster Salad

Two cups oysters - 2 cups diced celery - 2 eggs - 1/4 cup cream - 1/4 cup vinegar - 1/2 tsp. mustard - 1/2 tsp. celery salt - 1/2 tsp. salt - few grains cayenne - 1 tbl. butter.
Drain, clean and parboil the oysters, drain again; beat the eggs, add slowly the cream and vinegar, seasonings and butter. Cook in a double boiler until like soft custard. Add the drained oysters. Cool on ice and at serving time add the celery. Serve on crisp lettuce leaves.

Fruit Cake

One and one-half cupfuls of butter, three cupfuls of dark brown sugar, six eggs, whites and yolks beaten separately, one pound of raisins, seeded, one of currants, washed and dried, and half a pound of citron cut in thin strips; also half a cupful of cooking molasses and half a cupful of sour milk. Stir the butter and the sugar to a cream, add to that half a grated nutmeg, one tablespoonful of ground cinnamon, one teaspoonful of cloves, one teaspoonful of mace, add the molasses and sour milk. Stir all well; then put in the beaten yolks of eggs, two tablespoon lemon juice, two tablespoons cold strong coffee; stir again all thoroughly, and then add four cupfuls of sifted flour alternately with the beaten whites of eggs. Now dissolve a level teaspoonful of soda and stir in thoroughly. Mix the fruit together and stir into it two heaping tablespoonfuls of flour; then stir it into the cake. Butter two common sized cake pans carefully, line them with letter paper well buttered, and bake in a moderate oven two hours. After it is baked, let it cool in the pan. Afterward put it into a tight can or let it remain in the pans and cover tightly. Best recipe of all. Mrs S. A. Camp, Grand Rapids, Mich. Circa - 1887

Molasses Pudding

9 eggs - 4 cupfuls molasses - 1 teacup butter - Bake in a paste.
Mrs. P.W. Circa 1872. ( This is the whole recipe. )

Cheese Salad

Odd bits of cheese to the amount of a pound, grated, one hard boiled egg, one teaspoonful of cayenne pepper, one of salt, one of white sugar, one of made mustard, one tablespoonful of vinegar, one of melted butter. Rub the yolk of the egg to a paste with the butter, adding in order the salt, pepper, sugar, mustard, and lastly the cheese. Work all well together before putting in the vinegar. These mixtures bear a marvelous resemblance in taste to a deviled crab, and make a very good impromptu relish to eat with crackers and butter. This is still better if you can add a cupful of cold minced chicken. Circa 1892.

Fried Cream

Put one pint of milk to boil; add two tablespoons of cornstarch, one-quarter teaspoon of salt, one well beaten egg; don't allow to boil after adding the egg; turn into a square mold to cool. When cold cut into slices half an inch thick, roll in flour and sauté in butter in a frying pan Circa 1896.

Bologna Sausage Cooked

Two pounds of lean pork, two pounds of lean veal, two pounds of fresh lean beef, two pounds of fat salt pork, one pound of beef suet, ten tablespoonfuls of powdered sage,one ounce each of parsley, savory, marjoram,and thyme mixed. Two teaspoon- fuls cayenne pepper, the same of black, one grated nutmeg, one teaspoonful of cloves one minced onion, salt to taste. Chop or grind the meat and suet; season and stuff into beef skins; tie these up, prick each in several places to allow the escape of steam; put into hot, not boiling water, and heat gradually to the boiling point.Cook slowly for one hour; take out the skins and lay them to dry in the sun,upon clean sweet straw or hay. Rub the outside of the skins with oil or melted butter, and place in a cool dry cellar. If you wish to keep them more than a week, rub ginger or pepper on the outside, then wash it off before using. This is eaten with out further cooking. Cut in round slices and lay sliced lemon around the edge of the dish, as many like to squeeze a few drops upon the sausage before eating. These are very nice smoked like hams. Circa -1894

Chicken Roemer

4 tbl. butter - 4 tbl. flour - 1 tbl. finely chopped onion or shallot - 2 cups chicken stock - 1/2 tsp. salt - 1/8 tsp. nutmeg - few grains cayenne - 2 egg yolks - 3 tbl. cream - 1 tsp. finely chopped chives - 2 cups diced fresh mushrooms - 4 tbl. butter ( to saute mushrooms ) - 6 individual servings chicken meat - 1 tbl. lemon juice. Melt butter; add flour and onion, and blend. When bubbling, add stock and seasonings and cook until thick and smooth. Place over hot water and cook twenty five minutes. Beat egg yolks with cream and stir slowly into sauce; add chives, and continue cooking. Saute mushrooms in butter five minutes, and add chicken pieces. When thoroughly hot,add to sauce. Add lemon juice last and keep warm until served. 6 servings. Circa 1935.

Eggs a la Surprise

Boil eggs for exactly three and one-half minutes. Shell very carefully under water with out breaking egg, as it is very soft.Let stand in boiling water until ready to use. Have ready circles ( about three inches in diameter ) of fried bread or toast from which hole has been cut in center of each. Set each egg upright in center of each piece of toast. Beat up stiff and dry whites of two or three eggs ( depending upon number served ): season with salt. Completely cover eggs with this egg white, putting it on roughly but carefully.Take a narrow strip of Spanish pimento and place around the egg about one inch from the top. Place in oven-just long enough for the meringue to brown. Serve hot with Hollandaise or other sauce. Circa 1921.

Indian Salad Dressing

French dressing - yolks of 2 hard cooked eggs, rubbed through a strainer - 1 tablespoon finely chopped red pepper - 1 tablespoon finely chopped green pepper - 1 tablespoon finely chopped pickled beets - 1 teaspoon finely chopped parsley. Mix ingredients, chill, and shake thoroughly. Circa 1910.

Coffee Jelly

In making the coffee for breakfast make one or two extra cups; strain all the coffee from the grounds when pouring the coffee at table. Let it settle, then pour off and use the top of the coffee. For two small cups ( half a pint ) of jelly, put half a level tablespoonful of granulated gelatine into four or five tablespoonfuls of cold water to stand about fifteen minutes; add a scant quarter of a cup of sugar and the cup of hot coffee; stir over the fire until the gelatine and sugar are dissolved, then strain into the cups. Serve with cream or a boiled custard. Circa 1931

Tales and Remedies

Remedies Of Old:
Cure for Cold in the Head

Muriate of morphia, two grains; powdered gum arabic, two drachms; sub. nit. bismuth, six drachms. Mix and snuff Frequently. Circa 1872.

Old Wives Tale
Coughs

To make a syrup to take for coughs, boil a couple of onions in molasses. Cool and strain. Take the liquid that is left as needed. Circa - 1874

Remedies Of Old:
A Good Liniment

One egg beaten light, half a pint spirits turpentine, half a pint good apple vinegar. Shake well before using. Good for sprains, cuts, or bruises. Circa 1872.

Old Wives Tale
Jaundice

An old wives tale from New England says a live spider (a small one I hope ) taken in a spoonful of molasses is a good cure for jaundice.

Remedies Of Old:
Pneumonia

Wool from a black sheep,covered with fried onions and applied to the chest will cure Pneumonia. Early American Folk Lore.

Remedies Of Old:
White Spots

To remove white spots from your fingernails, melt equal parts of pitch and turpentine in a small cup; add to it vinegar and powdered sulphur. Rub this on the nails and the spots will soon disappear. Circa - 1880.

Old Wives Tale
Sneeze

Sneeze on Monday, sneeze for danger.

Sneeze on Tuesday, kiss a stranger.

Sneeze on Wednesday, sneeze for a letter.

Sneeze on Thursday, something better.

Sneeze on Friday, sneeze for sorrow.

Sneeze on Saturday, see your beau tomorrow.

Sneeze on Sunday, the devil will have you the rest of the week.

Remedies Of Old:
Eye water for weak eyes

One teaspoonful laudanum, two teaspoonfuls Madeira wine, twelve teaspoonful rose water. Circa 1872.

Old Wives Tale
Freckle Lotion

Two drams oxide of zinc, 1/4 dram subiodide of bismuth, 1 3/4 drams of dextrin , 1 1/2 drams of glycerine. Spread the paste upon the freckles at night before going to bed. In the morning remove what remains with a little powdered borax and almond oil. Circa 1899.

Remedies Of Old:
Hairwash

Take equal amounts of plantain, sage, rosemary, and honeysuckle boil together in water to cover. Add a tablespoonful of honey to each pint of liquid. This is an excellent gargle for a sore throat or mouth. Also a good hairwash.

Old Wives Tale
Nuts

It has been said, and advised that salt should be taken with nuts, when eaten at night. One time hickory nuts were served in the evening, when a friend called for salt, stating that he knew of a lady having eaten heartily of nuts in the evening, was taken violently ill. The Doctor was sent for, but he had become too fond of his cup, and was not in a condition to go, he muttered "salt, salt " of which no notice was taken. Next morning he found the lady a corpse. He said if they had given her salt , it would have relieved her. If they would allow him to make an examination he would convince them. On opening the stomach the nuts were found in a mass. He sprinkled salt on this, and immediately it dissolved. Circa - 1872

Remedies Of Old:
Draughts for the feet

Take a large leaf from the horse-radish plant and cut out the hard fibers that run through the leaf; place it on a hot shovel for a moment to soften it, fold it, and fasten it closely in the hollow of the foot by a cloth bandage.Burdock leaves, cabbage leaves and mullein leaves are used in the same manner; to alleviate pain and promote perspiration. Circa - 1899

Old Wives Tale
Warts and Frogs

When I was a little girl, I played with frogs. Little green tree frogs. One day I looked at my hands and saw I had several warts.I ran into the house to tell Mother. I was shocked when she said she knew that was going to happen because I played with frogs! “ No more frogs for me,” I said “ How do I get rid of the warts?” Since Mother knew how I got them, I was sure she would know the remedy to get rid of them. She told me I had to steal someone’s dish rag and bury it. If I told anyone about what I had done it wouldn’t work. “Honest?” I asked.
A period of time went by, don’t ask how much, I was just a kid.One afternoon my mother was talking to Mrs. Hoops over the back fence and I had to know what was going on. When I walked up to them, Mrs. Hoops said, “ There is a plate of cookies on my kitchen table. Go get a couple for yourself.” Thanking her, away I went.
They were nice big sugar cookies. As I started to take a bite, I noticed the dish rag on the drain board. My heart started to pound--did I dare do what I was thinking? It would be stealing ( and I had been taught not to steal ! ) but I still had those awful warts. I heard Mrs. Hoops tell my mother goodbye: it was now or never! The dish rag went in my pocket and I went out the door. That night after the dinner dishes were done, I went out to the very back corner of the garden and buried the dish rag.Did the warts go away? Of course.
When I got older, and found out the truth about how we get warts, and how we cure them, I felt so foolish and gullible that I never told anyone about this until now. I hope Mrs. Hoops will forgive me where ever she is. I would have said something sooner but I was too embarrassed and angry at Mother for her old wives tale. With age comes wisdom and the ability to laugh and forgive.
© 2001 by Lee Ann

Remedies Of Old:
Broom

Brooms will last much longer, if dipped in hot soap and water once a week. Circa 1896

Old Wives Tale
Whooping cough

Whooping cough used to be a very serious illness, especially for babies. There are many so called cures that were passed down through the years. This is one of many. A cure was to let a snail crawl over brown sugar, when the sugar was covered with the slime a dose was given to the to the child that was ill. Sounds awful.

Remedies Of Old:
Cure for Dyspepsia

Best Turkish rhubarb, one ounce; gentian root, bruised, one half ounce; columbo, one half ounce; orange peel, one half ounce; fennel seed, one half ounce; best French brandy, one quart. This will bear filling up several times. Circa 1876.

Old Wives Tale
Earache

Take a bit of cotton batting, put on it a pinch of black pepper, gather it up and tie it, dip it in sweet oil, and insert it in the ear; put a flannel bandage over the head to keep it warm. It often gives immediate relief. From 1876.

Remedies Of Old:
Cough

To help a cough, boil two or three snails in barley water. Take as needed.

Old Wives Tale
Mirrors

When one is at the vanity table, care must be taken as not to break one of the mirrors. The extra care is well worth the alternative of seven years of bad luck the broken mirror brings. From - 1846.

Remedies Of Old:
Elderflower Cream for Massage

Almond oil, 1 1/2 ounces - white wax, 2 1/2 drams - spermaceti, 21/2 drams - lanoline, 1/2 ounce - oil of bitter almonds, 1/2 dram - elderflower water, 1 1/2 ounces - witch hazel, 1/2 ounce. Melt the wax and spermaceti in an earthen dish set in a basin of boiling water, add the lanoline, and beat in the oils slowly.Remove from the heat and add the witch hazel elderflower water. Apply at night or before going out of doors. In the latter case dust on powder. Circa 1900.

Remedies Of Old:
A Good Liniment

One egg beaten light, half a pint spirits turpentine, half a pint good apple vinegar. Shake well before using. Good for sprains, cuts, or bruises. Circa 1872.

Old Sayings
(what do they mean)

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 "!

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

Home Economics

Home Economics:
Potted Shad

Take three or four fresh caught shad, and when nicely dressed, cut them down the middle, and across in pieces about three inches wide; put these pieces into a jar in layers, with salt, whole cloves, pepper-corns, and allspice sprinkled between. When all is laid in, put in sharp vinegar enough just to cover them, and bake in the oven. It is the best way to put the jar into a brick oven after the bread is drawn, if considerable heat still remains, and let it stand two or three hours, or put it into a range oven at night, to stand till morning. This will keep several weeks, even in hot weather. Almost any fish the size of shad may be done in the same way. Circa - 1869.

Home Economics:
Recipe- Bandoline- Hair Gel

To one quart of rose water add an ounce and a half of gum tragacanth; let it stand forty- eight hours, frequently straining it, then strain through a coarse linen cloth; let it stand two days, and again strain; add to it a dram of oil of roses. Used by ladies dressing their hair, to make it lie in any position CIrca 1899

Home Economics:
Remedy for Chicken Cholera

Dip a small feather or brush into tincture of iodine, hold the chickens mouth open, and mop the inside of the throat thoroughly with the iodine. This treatment has proved successful whenever tried. Circa 1875.

Home Economics:
Bad Days

In the best of regulated families there will be some laborious, perplexing days. Adverse and inconvenient circumstances will cluster together. At those times, guard against two things, -- discouragement and irritability. If others look on the dark side, find something cheering to say; if they fret, sympathize in their share of the trial, while you set them the example of bearing your part in it well.
Miss Hamilton's three maxims, so often quoted, are worthy of an indelible inscription in every house:
" Do everything in its proper time."
" Keep everything to its proper use."
" Put every thing in its proper place."
She should have added, Do every thing in the best manner; for the habit of aiming at a perfect standard, is not only of the highest importance in our moral interests, but also proportionately so in reference to the common affairs of life.
Written by Mrs. Cornelius in 1859

Home Economics:
Lotion That Keeps the Hair in Curl

Of the many preparations recommended to keep the hair in curl, none is easier for amateurs to make, or is more effective, even in damp weather, than bandoline, made from quince seed. It is harmless, and keeps straight locks in curl. The only objection to it is that when dry it assumes a powdery aspect suggestive of fine dandruff.
An old method for preparing this toilet preservative is to add a tablespoonful of the seeds, bruised, to a pint of soft water. Boil gently until the quantity is reduced to three gills. Then strain, and when cold, two tablespoonfuls each of cologne and alcohol are added. If the hair is naturally oily, one-half a teaspoonful of powdered alum may be added, dissolving it first in the alcohol. For applying to the hair a small sponge is the best agent. This lotion must be put on before using curlers. Circa 1905.

Home Economics:
Breast Salve

Linseed oil ( raw ), four ounces; mutton tallow, four ounces; yellow wax, two ounces; Burgundy pitch, one ounce; Venice turpentine, one ounce; oil lavender, one half ounce; rosin, one half ounce. Melt together and strain through flannel. Spread lightly on a soft linen rag, apply to the breast, and the relief is almost instantaneous. Circa 1882.

Home Economics:
Boiling Water

Boiling water is a very important desideratum in the making of a cup of good coffee or tea, but the average housewife is very apt to overlook this fact. Do not boil the water more than three or four minutes; longer boiling ruins the water for coffee or tea making, as most of its natural properties escape by evaporation, leaving a very insipid liquid composed mostly of lime and iron, that would ruin the best coffee, and give the tea a dark, dead look which ought to be the reverse. Circa - 1874.

Home Economics:
Liniment for Rheumatism

Half an ounce gum camphor, half an ounce saltpetre, (sic) half an ounce spirits ammonia, half a pint alcohol.Old-fashioned liniment, good for man and beast. Circa 1828.

Home Economics:
To Prepare a Turkey

Poultry should never be cooked until six or eight hours after it has been killed, but it should be picked and drawn as soon as possible. Plunge it in a pot of scalding hot water; then pluck off the feathers, taking care not to tear the skin; when it is plucked clean, roll up a piece of white paper, set fire to it and singe off the hairs.The head, neck and feet should be cut off, then " draw " it nicely, being very careful not to break any of the internal organs; remove the crop carefully. Now rinse the inside of the turkey out with several waters, and in the next to the last mix a teaspoonful of baking soda. Now, after washing wipe the turkey dry, inside and out, with a clean cloth, rub the inside with some salt, then stuff the breast and body. Sew up the turkey with a strong thread, tie the legs and wings to the body, rub it over with butter, sprinkle over some salt and pepper and roast until the juices run clear when pierced with a fork. Circa - 1865

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 Smoke Ham And Fish

Take an old hogshead, stop up all the crevices,and fix a place to put a cross- stick near the bottom, to hang the article to be smoked on. Next cut a hole in the side near the top, to introduce an iron pan filled with hickory wood sawdust and small pieces of green wood. Having turned the hogshead upside down, hang the articles upon the cross-stick, introduce the iron pan in the opening, and place a piece of red-hot iron in the pan, cover it with sawdust, and all will be complete. Let a large ham remain ten days, and keep up a good smoke. The best way for keeping hams is to sew them in coarse cloths, white-washed on the outside. Circa - 1885

Home Economics:
Polishing Nail Powder

Oxide of tin, 1/2 0unce; powdered carmine,1 grain; powdered orris root, 1 grain. Mix by sifting three times through coarse linen. Circa - 1892.

Recipes

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