Recipes
Cherry Raisins |
Pit nine pounds cherries, Bing, Royal Anne or Lamberts. Make a syrup of one quart
sugar and 1 cup water.Pour over cherries and bring to a boil. Boil for five minutes.
Let stand overnight and bring to a boil again in the morning. Skim cherries out on
glass to dry in full sun with cheese cloth over them on frame. After two days, stir around
and bunch together. When dry, put in cellophane bags or cartons. These are fine for
snacks or to munch on trips or at home on winter evenings. Circa - 1947.
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Baked Apple Pudding |
This when carefully made and well baked, is a very nice, and wholesome pudding, the crust being remarkably light and crisp, though containing no butter. First, weigh six ounces of the crumb of a light, stale loaf, and grate it down small; then add and mix thoroughly with it, three ounces and a half of pounded sugar, and a very slight pinch of salt. Next, take from a pound to a pound and a quarter of russetings, or any good baking apple; pare and take off the core in quarters, without dividing the fruit ; arrange them in compact layers in a deep tart dish, which holds about a pound and a half, and strew amongst them four ounces of sugar, and the grated rind of a fine fresh lemon ; add the strained juice of the lemon , and pour the bread crumbs gently in the center, then with a spoon spread them into a layer of equal thickness over the apples, making it very smooth. Sift powdered sugar over, and wipe the edge of the dish, and send the pudding to a rather brisk oven for something more than three- quarters of an hour. When cinnamon is much liked a large tea spoonful may be used instead of lemon rind to flavor them. Circa - 1872 |
Watermelon Preserves |
Pare off the green skin and cut the watermelon rind into pieces. Weigh the pieces and
allow to each pound a pound of sugar. Line your kettle with green vine leaves, and put
in the pieces without the sugar. A layer of vine leaves must cover each layer of melon
rind. Pour in water to cover the whole and place a thick cloth over the kettle. Simmer
the fruit for two hours, after scattering a few bits of alum amongst it. Spread the melon
rind on a dish to cool. Melt the sugar, using a pint of water to a pound and a half of
sugar, and mix with it some beaten white of egg. Boil and skim the sugar.When quite
clear, put in the rind and let it boil two hours; take out the rind, boil the syrup again,
pour it over the rind, and let it remain all night. The next morning boil the syrup with
lemon juice, allowing one lemon to a quart of syrup. When it is thick enough to hang in
a drop from the point of a spoon it is done. Put the rind in jars and pour over it the
syrup. It is not fit for use immediately. Circa - 1885
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Savory Breakfast Dish |
 1 teaspoon baking powder - 1 1/2 pounds cooking apples ( 5 medium sized apples average
1 1/2 pounds. ) - 1 1/2 pounds potatoes ( 6 medium sized potatoes average 1 1/2 pounds.
) - 1 teaspoon salt - 1/2 teaspoon pepper - 1/4 pound bacon - 8 pork sausages. Steam or bake apples and scoop out pulp, removing all pips and bits of core. Steam
potatoes until tender, mash them, add baking powder, seasonings, and apples, mix
well and reheat. Cut bacon into small pieces, fry it slowly so that the fat may run
freely out, and fry in it the sausages. Stir bacon fat and dice into the hot appleand potato, pile the latter in the center of a well heated platter, arrange the sausages round, and serve. Four servings. Circa - 1918. |
Vanilla Nut Cookies |
4 cups sifted flour - 3 teaspoons baking powder - 1/4 teaspoon salt - 1 cup butter
or shortening - 1/2 cup brown sugar, firmly packed - 2 cups granulated - 2 eggs,
well beaten - 1 cup nut meats, chopped - 1 tablespoon vanilla. Sift flour once,
measure, add baking powder and salt, and sift again. Cream butter thoroughly, add sugars gradually,
and cream together until light and fluffy. Add eggs, nuts, and vanilla. Add flour
gradually, mixing well. Shape into rolls, 1 1/2 inches in diameter, and roll in waxed paper. Chill overnight, or until firm enough to slice. Cut into 1/8 inch slices.
Bake on ungreased baking sheet in a hot oven (425 ) 5 minutes, or until done. Makes
7 dozen cookies. Circa - 1933
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String Beans A La Francaise |
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Cut one quart string beans in inch lengths and boil till tender.Drain and return to
saucepan. Shake over the fire till quite dry. Add four tablespoons butter and juice
of one lemon. Season with salt and pepper and one dessert spoon of minced parsley
and shake over the fire till very hot and every particle of bean is covered with butter
and lemon juice. Circa - 1889