Recipes we don't make and are Thankful
Vanilla Ice Cream |
 Boil three quarters of a pint of new milk with a quarter of a stick of vanilla in
it ( having
previously soaked in the milk for several hours ) also six ounces of sugar; pour this
gradually on the yolks of three eggs, well beaten; add three quarters of a pint of
cream,
then stir gently in a jug placed in a sauce pan of hot water over a slow fire, as
for
custard; when cold freeze. This receipt makes one and a half pints. Circa - 1872
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Walnut Pickle |
 The walnuts must be quite green and tender. First soak them in fresh water, then rub off with a coarse towel. The walnuts must be kept in brine a week, and then soaked in clear water for several hours. Boil them in vinegar a little while this time put water in the vinegar; then put them in good strong vinegar, a portion of which must be boiled and poured over them four successive mornings. Season with cinnamon, mace, cloves, and add two pounds sugar to one gallon vinegar, or in proportion to quantity of pickle. Circa 1878.
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