Really old recipes.
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Scotch Potato Scones
One and one-half cupfuls flour, two teaspoonfuls baking powder, one-half teaspoonful salt, one cupful mashed potatoes, one-third cupful butter and one egg.
Sift the flour, salt and baking powder together. After adding the mashed potatoes rub in the butter lightly. Make a soft dough by adding the well beaten egg, and, if necessary, a little milk. The dough must be of a consistency to roll, so if needed add a little flour. Divide the mass into three pans and roll into balls one-half an inch thick.
Cut each across twice to make four parts. Bake twenty to thirty minutes in a quick oven or on a griddle, and when done split and butter.
Hot or cold, these are equally good.The quantities here given made the equivalent of about one dozen little baking powder biscuits and could be substituted for them at any meal, but best at luncheon or supper. As an accompaniment to salad or soufflé and forming the backbone of a light meal the scones are in their element.
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I would suggest for authenticity that if it is truly old and truly Scottish, it would be called "Scotts Potato Scones" or "Scottish Potato Scones".
Though actually I think the Welsh and Irish also have more or less the same recipe.Scotch is a drink, and the word that non Scotts mix up and replace Scotts with.
(Just like the way people say Expresso, when they mean Espresso) -
TRIPE STEW
1 pound tripe, cut in dice
3 cupful water
2 green peppers, chopped
3 onions, chopped
1 tomato, chopped
½ teaspoonful salt
1/8 teaspoonful pepper
1/8 teaspoonful paprikaMix all together and cook slowly for one hour.
Serve with boiled rice or macaroni.
This dish, which costs 26 cents,(in 1918) will serve four persons. It can be used when we want to cut down our meat bills. Tripe can be bought at 15 to 18 cents a pound,(in 1918) and, of course, is very reasonable in comparison with other meats. Also, there is no waste. -
@Dr-Flay That's how the recipe was printed back in the day, that's how I post them. A lot of these older recipes have been misspelled, as for Scotch, I've had some good.. And really nasty ones..
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Asparagus with Eggs.
Cut up two dozen (or so) heads of cooked asparagus into small pieces, and mix in a stewpan with the well-beaten yolks of two raw eggs. Flavour with pepper and salt, and stir freely. Add a piece of butter the size of a walnut (one of these should be kept in every kitchen as a pattern), and keep on stirring for a couple of minutes or so. Serve on delicately-toasted bread. -
KENTUCKY BATTER CAKES.—Sift a quart of yellow indian meal into a large pan; mix with it two large table-spoonfuls of wheat flour, and a salt-spoonful of salt. Warm a pint and a half of rich milk in a small sauce-pan, but do not let it come to a boil. When it begins to simmer, take it off the fire, and put into it two pieces of fresh butter, each about the size of a hen’s egg. Stir the butter into the warm milk till it melts, and is well mixed. Then stir in the meal, gradually, and set the mixture to cool. Beat four eggs, very light, and add them, by degrees, to the mixture, stirring the whole very hard. If you find it too thin, add a little more corn-meal. Have ready a griddle heated over the fire, and bake the batter on it, in the manner of buckwheat-cakes. Send them to table hot, and eat them with butter, to which you may add molasses or honey.
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To preserve white Pear Plumbs:—Take pear plumbs when they are yellow, before they are too ripe; give them a slit in the seam, and prick them behind; make your water almost scalding hot, and put a little sugar to it to sweeten it, and put in your plumbs and cover them close; set them on the fire to coddle, and take them off sometimes a little, and set them on again: take care they do not break; have in readiness as much double-refin'd sugar boiled to a height as will cover them, and when they are coddled pretty tender, take them out of that liquor, and put them into your preserving-pan to your syrup, which must be but blood-warm when your plumbs go in. Let them boil till they are clear, scum them and take them off, and let them stand two hours; then set them on again and boil them, and when they are thoroughly preserved, take them up and lay them in glasses; boil your syrup till 'tis thick; and when 'tis cold, put in your plumbs; and a month after, if your syrup grows thin, you must boil it again, or make a fine jelly of pippins, and put on them. This way you may do the pimordian plumb, or any white plumb, and when they are cold, paper them up.
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BUBBLE AND SQUEAK.
When you happen to have some cold boiled salt beef, cut this up in slices; fry it on both sides, and dish it up round some cabbages or any dressed vegetables ready to hand, which must be chopped up, seasoned with pepper and salt, and fried.
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RICE AND APPLES.
Ingredients, one pound of rice, twelve apples, two ounces of sugar. Tie up the rice very loose in a pudding-cloth, so as to admit that while boiling it may have sufficient room to swell out to five times its original quantity. While the rice is boiling, which will take about one hour, peel the apples, and put them in a saucepan with nearly half-a-pint of water, a bit of butter, lemon-peel, and the sugar, and stew them on the fire till dissolved, stirring them while boiling for a few minutes. When your rice pudding is done and turned out on its dish, pour the apple-sauce over it. This cheap kind of rice pudding may also be eaten with all kinds of fruits, prepared in the same manner as herein directed for apples.
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TO MAKE ELDER WINE.
Ingredients, two gallons of elderberries, two quarts of damsons, eight pounds of raw sugar, at 4-1/2_d._ per pound, two gallons of water, two ounces of ginger, one ounce of cloves, and half a pint of fresh yeast. To make this quantity of elder wine, you must have a copper, a tub, a large canvas or loose flannel bag, and a five-gallon barrel. First, crush the elderberries and damsons thoroughly in the pot or copper in which they are to be boiled; then add the water, and keep stirring all together as it boils, until the fruit is well dissolved; then use a wooden bowl or a basin to pour the whole into a loose flannel bag, steadily fixed across two stout sticks, resting safely on two chairs, or, if you have one, a large coarse sieve instead. When all the liquor has passed through into the tub, put the dregs back into the copper, to be boiled up with a couple of quarts of water, and then to be strained to the other liquor. The next part of the process is to put the whole of the elderberry juice back into the clean pot or copper, with the sugar, and the spice, well bruised with a hammer; stir all together, on the fire, and allow the wine to boil gently for half an hour, then pour it into the clean tub to cool; the half-pint of yeast must then be added, and thoroughly mixed by stirring. At the end of two days, skim off the yeast which, by that time, will have risen to the surface. The elder wine must now be put into the barrel, and kept in the cellar with the bung-hole left open for a fortnight; at the end of this time, a stiff brown paper should be pasted over the bung-hole, and after standing for a month or six weeks, the wine will be ready for use. To be obliged to buy all the ingredients for making elder wine, would render it a matter of great difficulty—perhaps, in some cases, an impossibility; but, remember, that when living in the country, where in some parts elderberries grow in the hedge-rows, you may have them for the trouble of gathering them, in which case the elder wine would be cheaper, and more easily within your means.
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Orange Sweetmeats
Put the oranges in salt and water and simmer them for a short time. Then remove them from the salt water and boil them in fresh until tender. Beat them into paste with an equal weight of sugar.
Then boil the paste until it is ready to candy, pour it into plates, dry it and cut into suitable shape. -
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Cinnamon Fried Cakes
Separate the yolk and white of an egg and beat each separately. Place a quarter of a cupful of rich milk in a bowl and add the egg yolk, a quarter of a teaspoonful each of salt and ground cinnamon, one tablespoonful of sugar, two tablespoonfuls of melted shortening and three-quarters of a cupful of flour sifted with one and a quarter teaspoonfuls of baking powder. Beat well, add the stiffly whipped egg white and enough additional flour to make a stiff dough. Roll out thin, cut in diamonds and fry in deep, hot fat. Roll while warm in powdered sugar and ground cinnamon. -
Chicken Croquettes
Stir a pint of fine-chopped chicken into a cup and a quarter of sauce, made of one-third cup of flour, three tablespoons butter, a cup of chicken stock and a quarter of a cup of cream; season with a few drops of onion juice, a teaspoon of lemon juice, half teaspoon celery salt, salt and pepper. When thoroughly chilled form into cylindrical shapes; add egg and bread crumbs and fry in deep fat. Serve surrounded with cooked peas and figures stamped from cooked slices of carrot, seasoned with salt, paprika and butter. -
TO MAKE SCRAPPLE.
Some of the pieces that will not do for any other purpose will make scrapple. Boil them in plenty of water, season with pepper and salt, take out all the bones, and strain the liquor; put the liquor back in the pot and thicken with Indian meal; stir it till done; turn it into bowls to cool; cut in slices and fry. Send hot to the table. -
Cream Cheese
Take a quart of cream, or, if not desired very rich, add thereto one pint of new milk; warm it in hot water till it is about the heat of milk from the cow; add a small quantity of rennet (a tablespoonful is sufficient); let it stand till thick, then break it slightly with a spoon, and place it in a frame in which you have previously put a fine canvas-cloth; press it slightly with a weight; let it stand a few hours, then put a finer cloth in the frame; a little powdered salt may be put over the cloth. It will be ready for use in a day or two.