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    Cantaloupe Pickle

    Pare and cut in small pieces, cover with vinegar; pour off and measure, and to each pint put three quarters of a pound of brown sugar, cloves and mace to your taste. Boil the syrup, put in the fruit and boil until clear; then take out the fruit, boil a few minutes longer, and pour it on the pickles hot. When cold, it is ready for use. Circa 1874.

     

    Chicken Fat Cookies

    1 c raisins - 3/4 c chicken fat or 1 c shortening - 2 c flour - 1/2 tsp. soda - 1/2 tsp each of cinnamon,allspice,cloves. - 1 c brown sugar - 1/2 c chopped dates - 2 eggs - 1/2 tsp. salt - 2 c quick cooking oats - 1 c broken nut meats. Cook raisins in boiling water to cover for five minutes. Drain, reserve 2 tbsp. of juice. Thoroughly cream chicken fat or shortening and sugar, sift flour, soda, salt and spices. Mix with oatmeal and add to creamed mixture, alternately with raisin fluid, add dates, nuts and raisins. Drop on cookie sheet, teaspoonful, more or less, bake in 400 oven about 10 minutes. Circa the fifties.

     

    Cod au Fromage

    Mix one cup of cold boiled macaroni ( broken into short pieces ) and one cup of cold boiled codfish, and put in a buttered baking dish; lay bits of butter ( use half the size of an egg in all ), A saltspoonful of salt, also of pepper, over it; use sufficient milk or cold drawn butter should you chance to have it, to moisten - about half a cupful; cover with fine bread crumbs and sprinkle three tablespoonfuls of grated cheese on top. Bake until brown. Circa 1903.

     

    Dough Mush
    To a quart of milk add one cube of margarine, salt to taste. One cup flour,maybe more. This depends on how thick you want it. Put over medium heat, start adding flour 1/4 cup at a time, beating all the time. Continue until it starts to boil, or gets as thick as you like it. Serve with sugar and cream and cinnamon toast. Contributed from the cook book of the late Agnes Peden. From the early nineteen hundreds.

     

    Cream Of Lettuce Soup

    2 cups white stock - 2 heads lettuce - 2 tablespoons rice - 2 tablespoons butter - 1 teaspoon finely chopped onion - 1/2 cup hot cream - 1 egg yolk - salt and pepper - few grains nutmeg. Cook the onion in butter five minutes ( without browning ) add rice, lettuce finely chopped, and stock, cover and cook until rice is soft; add hot cream, slightly beaten yolk of egg and seasonings. Do not allow soup to boil after adding egg yolk. Discard outer leaves of lettuce, using only the hearts for soup. Circa - 1905

     

    Currant Catsup

    Four pounds of currants, two pounds of sugar, one pint of vinegar, one tablespoonful of cloves, a tablespoonful of cinnamon, one teaspoon each pepper, allspice and salt.Boil in a porcelain saucepan until thoroughly cooked. Strain through a sieve all but the skins; boil down until just thick enough to run freely from the mouth of a bottle when cold. Cork and set aside. Circa - 1889.