Really old recipes.

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Poor Knights - (Heirloom Recipe From 1500's Britain )

Yield: 4 Servings
4 Thick slices of bread 2 Eggs beaten 200 ml White wine [or milk] 1/2 ts Cinnamon 1 1/4 tb Sugar Oil for frying Confectioners sugar to serve Cinnamon to serve This dish originated during the middle ages in England and spread all over the world with many variations. Traditionalists should use bread, but stale cake is a good substitute. Red wine can be used instead of white. Substitute milk for wine and you have a more recognizable dish called, incorrectly, french toast. Bread: Cut off crusts and cut into quarters. Place in a deep dish. Mix eggs with wine, cinnamon, and sugar in a bowl. Pour, once mixed, over the bread and leave to soak for 3 minutes. Heat the oil [1/4 inch deep]. Drain the bread and slide it into the hot oil {Watch your hands as it 'spits'}. Fry until golden brown on both sides Drain on absorbent kitchen paper. Sprinkle with confectioners sugar and ground cinnamon.

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Eggs Goldenrod

1 can cream of mushroom soup

1 small can prepared mushrooms (water from mushrooms can be used in place of milk)

1/4 cup milk

4 hard cooked eggs

4 slices hot buttered toast, cut in halves

Blend soup & mushrooms with milk. Slice in cooked eggs, saving a little yolk to force through a sieve for garnish. Heat & pour over hot buttered toast halves. More toast may be used if desired. Serve on large platter & garnish with sieved egg yolk. Serves four.

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Eggplant Souffle

1 large eggplant
2 tsp. salt
1 large bay leaf
3 whole cloves
Other Ingredients:
2 Tbsp. butter
2 eggs slightly beaten
1/2 cup milk
1/2 tsp. salt
1/2 tsp. pepper
1 cup grated cheese
1 cup bread crumbs, soft
1/2 cup buttered bread crumbs
5 green stuffed olives, chopped
5 ripe olives chopped
2 Tbsp. mushrooms, chopped

Peel, slice eggplant & cook in 1 qt. water with salt, bay leaf & cloves. Mash eggplant, add butter & all the other ingredients, except buttered crumbs. Turn into greased casserole & top with buttered crumbs & sprinkle with paprika. Bake 20 min. @ 400 deg. Or until inserted knife comes out dry.

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Apricot Delight

1/2 lb. box vanilla wafers

1 1/2 cans apricot halves, peeled

1/4 lb. pecans or walnuts

1/2 pt. heavy cream

2/3 cup butter

1 cup powdered sugar

2 eggs

Cook butter, beaten eggs & sugar together to consistency of mayonnaise. In 9 by 11 inch pan place 1/2 crumbled wafers, pour custard mix over this, slightly cooled. Add layer of nuts; add layer apricots; add whipped cream. Top with crumbs. Place in refrigerator 12 hours or overnight.

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Sauerbraten Meatballs

3 slices bread, broken up
3 Tbsp. hot water, mix into bread with fork
1 lb. chopped chuck
1/2 medium onion, chop fine
1 egg
1 tsp. salt
Sauce: 8 ginger snaps broken up
1/3 cup vinegar
1 1/2 cups hot water
10 whole cloves
2 bay leaves
Salt to taste
1 Tbsp. currant jelly

Mix bread mixture with meat, onion, salt & egg, shape into meat balls. Mix sauce ingredients together & pour over meat balls & simmer 1 hour, add small amounts of water from time to time if sauce thickens too much & starts to stick. About 15 min. before serving add 1 Tbsp. currant jelly. Serve with broad noodles. Remove cloves & bay leaves toward end of cooking time.

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Big Apple Dumplings

1 1/4 cups sugar

2 cups water

1/2 tsp. cinnamon

1/4 cup butter or margarine

6 apples, small or medium

2 Tbsp. chopped raisins

1 Tbsp. honey

2 cups enriched flour

1 tsp. salt

2/3 cup shortening

1/2 cup light cream

2 Tbsp. chopped walnuts

Combine sugar, water, cinnamon. Cook 5 minutes, add butter. Pare & core apples. Fill with mixture of raisins, nuts & honey. Place apples on squares of pastry, sprinkle with additional sugar & spices, dot with butter. Fold corners of pastry & pinch edges. Place in greased 9 by 12 inch baking pan. Pour over sauce. Bake in moderately hot oven, 375 degrees, 35 min.
Pastry: Sift flour & salt into mixing bowl. Cut in shortening. Add cream a Tbsp. at a time; mix & press together. Roll 1/4 inch thick. Cut in squares about 5 inches.

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Baked Crab Meat Royal

1 small can of crab meat, flaked
1 small green pepper, minced
1 small can mushroom caps
3 Tbsp. butter
1 Tbsp. minced onion
2 Tbsp. flour
1/2 tsp. salt
1 cup milk
1/4 tsp. mustard
1 egg

Combine butter with onion & minced pepper in double boiler & cook lightly. Blend flour, salt, milk & mustard, stirring to a smooth sauce. Add egg, beaten, & cook until a smooth custard. Add crabmeat & mushrooms. Place in individual buttered molds or shells & sprinkle with buttered crumbs; brown under broiler.

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@kreekchen

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Blueberry Buckle

Mix together thoroughly:

3/4 cup sugar

1/4 cup shortening

1 egg

Stir in:

1/2 cup milk

Sift together & stir:

2 cups sifted flour

2 tsp. baking flour

1/2 tsp. salt

Blend in carefully:

2 cups well drained blueberries

Spread batter in greased & floured 9 by 13 inch pan.
Sprinkle with Crumb Mixture:

1/2 cup sugar

1/3 cup sifted flour

1/2 tsp cinnamon

1/4 cup soft butter

Serve warm, fresh from oven. Bake 45 to 50 minutes, 375 deg.

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Oatmeal Pancakes

2 cups Minute oatmeal, dry

2 cups flour

2 1/2 Tbsp. sugar

1 tsp. salt

1 pkg. dry yeast

3 cups lukewarm water

Allow an hour or more for dough to rise (until double in amount) in a warm place. Mix dry oatmeal, sugar, salt & 2 1/2 cups water until meal is throughly wet. add flour in small amounts until all is well mixed. The remaining 1/2 cup lukewarm water is now used to dissolve the yeast. Add dissolved yeast to mixture & mix well. Dough should be heavy & thick. If thin, add a little more flour, if thick add a bit more water; it should be like regular griddle cake batter. Put in large bowl, cover with towel to keep warm. When batter is double in bulk, get griddle or pan hot & grease surface. Use a 1/4 cup measure for a nice size pancake, a gravy ladle serves an ideal amount for each cake. Serve hot with:

Butter & sugar
Butter & maple syrup
Jam or jelly
Cheese sauce

Cheese sauce: Make 2 cups medium cream sauce, add 1/2 tsp. Worcestershire sauce; stir in a block of Velveeta cheese (about 1 inch thick from big block) which has been cut into small pieces to help melt faster. Make sauce before you start to fry the pancakes & keep it warm until needed.

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Pickled carrots

1 qt. vinegar
1 Tbsp. whole cloves
1 Tbsp. whole allspice
1 Tbsp. mace
2 cups sugar, more if desired
Stick of cinnamon

Boil young carrots until skin slips. Remove skins, slice or leave whole. Pour syrup made of vinegar, sugar & spices (in bag) boiling hot over carrots. Let stand overnight, then bring to boil & boil 5 minutes. Remove spice bag & pack in sterilized jars. Fill jar to within 1/2 inch of top with hot syrup & seal. Nice served whole on lettuce leaf for salad.

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Pork Chop Bake

6 pork chops, cut 1/2 inch thick
Salt
Lemon
6 Tbsp. brown sugar
6 Tbsp. catsup

Put pork chops in shallow pan, salt chops. Top with 1 slice lemon, 1 Tbsp. brown sugar & 1 Tbsp. catsup. Add a little water to pan & bake 3/4 hour in 350 deg. oven.

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Banana Cake

Measure into mixer:

2 1/2 cups sifted flour

1 1/4 cups sugar

2/3 cup shortening

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. soda

1/2 cup any pancake syrup

2/3 cup bananas

Mix thoroughly at medium speed for 2 min. Then stir in 3 1/2 tsp. baking powder, 3 eggs, 1/2 cup milk. Mix thoroughly at medium speed for 2 min. Pour into 9 inch layer cake pans. Bake @ 375 degrees for 35 to 40 min. Use butter frosting flavored with a few drops maple & put an inch of chopped nuts around top.

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Chocolate Icebox Cake

2 cakes German semi - sweet chocolate

2 Tbsp. sugar

4 Tbsp. water

4 egg yolks, beaten

4 egg whites stiffly beaten

1 tsp. vanilla

Place chocolate in top of double boiler over boiling water. Add sugar & water. Melt the above, then add to this mixture the beaten egg yolks. Stir until smooth & add vanilla & fold in beaten egg whites. Pour this mixture into a loaf pan that has been lined with wax paper & pieces of sponge cake. Place a slice of sponge cake on the top & chill in refrigerator several hours or over night. Turn out upside down on plate & frost all over with sweetened whipped cream. Cover with chocolate shavings or sprinkles. This is a very old recipe - it's simple to make & very delicious.

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Casserole Asparagus Supreme

1 large can asparagus (white or green)
2 eggs hard cooked
1/2 cup grated cheese
1/2 cup blanched almonds
1 1/2 cups cream sauce

Slice eggs, add grated cheese to cream sauce. Place alternate layers of asparagus, eggs & almonds in casserole. Bake 20 min. @ 400 deg.
White Sauce:
1 1/2 Tbsp. butter
1 1/2 Tbsp. flour
1 1/2 cups hot milk
Pinch of salt & pepper

Melt butter, add flour mixed with seasonings & stir until blended. Add hot milk gradually while stirring constantly. Bring to boiling point & boil 2 min. Add cheese just before pouring over asparagus.

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Rhubarb & Strawberry Jam

5 lb. rhubarb

5 lb. sugar

2 qt. strawberries

Cut rhubarb & cover with sugar, let stand 24 hours, then boil 3/4 hour & add strawberries. Boil all 15 min. longer; Bottle.

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Lobster Thermidor

2 lobsters, cooked (1 1/2 lbs.)
2 Tbsp. butter
2 Tbsp. flour
1/4 tsp. salt
Dash cayenne
1 Tbsp. minced parsley
1 cup thin cream
Grated Parmesan cheese

Cut the lobsters in half lengthwise. Remove & cube meat. Saute meat in butter about 5 minutes, then add the flour, seasoning & cream. Heat & blend thoroughly. Return the mixture to the lobster shells, sprinkle with cheese & bake in hot oven about 10 minutes, or brown under broiler.

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Shrimp Casserole

1 lb. shrimp
1 can mushroom soup
2 cups noodles
1/4 cup bread crumbs
Grated cheese

Cook shrimp & noodles. Make cream sauce & add to mushroom soup, mix all ingredients together & top with bread crumbs & dot with butter.