Really old recipes.
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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. -
Jam Fritters
Take 4oz. of flour, 1 tablespoonful brown sugar, 1 gill of milk, 1 dessertspoonful baking powder and jam. Put the flour, baking powder, and sugar into a basin and mix together. Make a hole in the centre of the flour and pour in enough cold milk to make a creamy batter. Beat well. Melt a little dripping in a frying pan, and pour in sufficient batter to cover the bottom of the pan (thinly). When one side of the batter is slightly browned, turn it over and cook the other side. Put a spoonful of jam in the centre of the batter and roll it over. Repeat the process till all the batter is used. These fritters must be served very hot and immediately they are made.
SELECT EXTRACTS FROM AN EARLY RECEIPT-BOOK -
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To make a Spread-Eagle pudding:—Cut off the crust of three half-penny rolls, then slice them into your pan; then set three pints of milk over the fire, make it scalding hot, but not boil; so pour it over your bread, and cover it close, and let it stand an hour; then put in a good spoonful of sugar, a very little salt, a nutmeg grated, a pound of suet after 'tis shred, half a pound of currants washed and picked, four spoonfuls of cold milk, ten eggs, but five of the whites; and when all is in, stir it, but not till all is in; then mix it well, butter a dish; less than an hour will bake it.
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Cheese Loaf
From 1918:
6 potatoes
3 cupfuls milk
3 medium sized onions
½ cupful buttered crumbs
2 teaspoonful salt
12 tablespoonful grated cheese
¼ teaspoonful pepperPeel and slice thin the potatoes and onions.
Place potatoes, onions, grated cheese and seasonings, in alternate layers, in a baking dish. Add the milk to cover, and scatter buttered bread crumbs and grated cheese on top. Bake in a moderate oven one and a half hours.
Here is another nutritious, well balanced and very palatable dish to serve in our meatless menus.
In this recipe the cheese and milk form the chief source of protein. The combination of the onions, cheese and potatoes gives a very pleasing flavor.
The recipe will serve six people and costs only 26 cents. -
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HOW TO COOK PIGEON – PIGEON RECIPES
Pigeons are more popular articles of diet than is generally supposed. Many people regard them principally as belonging to invalid dietary, but this is quite an erroneous view to take. One might just as correctly catalogue them as fare for epicures. They certainly are popular with epicures, and they are excellent “light diet” for the convalescent’s tray. But conceding all this, yet we must also allow that pigeons are considered to be good eating by just the average and robust appetite.
How best to cook them? There are many ways, but one of the very best is to follow Norwegian custom and cook them as they cook ptarmigan. The following is a recipe given by Mrs. C. W. Earle In her delightful gardening book, which contains so many dainty home and cookery notes amongst its plant and flower lore. “Stew them quite fresh,” she advises, “in an earthenware stewpan (with the livers, etc., chopped up inside them), in good stock with a lot of vegetables cut up, especially onion and a bunch of herbs, which is removed before serving. Serve with a hot compote of cherries (bottled or dried) or cranberries, instead of the usual red currant jelly.” This is a somewhat sumptuous dish – if one serves it with the hot compote. Otherwise it is perfectly simple – as simple as stewed chicken. When preparing it for the invalid’s tray, or as a dish for people with delicate digestions, it is as well, nay wiser to leave out the cherry compote altogether, and to exercise discretion in the choice of vegetables. Shallot might be substituted for onion, and fresh green peas or little pieces of cauliflower for the less digestible root, vegetables, carrot, turnip, etc. Four pigeons jugged will make a good and sufficient dish for six people, provided of course their appetites be nothing extraordinary.
An English cookery book suggests they be soaked in wine for an hour or two before being prepared for the casserole dish or earthenware jar. This suggestion may be unfavourably received by the thrifty housewife, who considers pigeons without wine as unnecessary extravagances (when one can do very well on rabbit-o!), but there are purses and purses. Therefore, the housewife, intent on serving a recherché little dinner will do well indeed to soak her pigeons in wine for an hour or two as a preliminary step in the cooking process.
While they are soaking she can prepare her stuffing as follows: Mix together a few breadcrumbs, a little minced bacon, a little sage, and a chopped onion; add a well beaten egg, and stuff the bodies of the pigeons with this, fastening up securely so that none of it escapes to be lost in the pot. Finally, lift the birds out of the wine, lay them, carefully stuffed, in a deep casserole dish or stewpan, and cover with a pint of good gravy. Let them simmer for an hour when they will be tender and delicious. They may then be sent to table, with the gravy thickened, or they may be further improved by lifting them from the stewpan, draining them free from gravy, egg and breadcrumbing them, and baking them in the oven for about ten minutes. Butter should be used for basting purposes, or their delicate flavour will be spoiled. Again return the pigeons to the gravy, which must be so reduced in quantity that it does not touch their breasts, otherwise the raspings will be soggy. Allow all to almost reach simmering point, and to remain at that for half an hour. Serve with red currant jelly.
The above recipe gives a dish that is particularly tempting to an invalid’s appetite. Moreover, it is a very nourishing and stimulating dish. But, if it be objected that the flavour of wine is too strong, the birds need not be soaked in wine, but merely a table spoonful or so added to the gravy.
To roast pigeons, prepare them with a stuffing like the one just named, or try one made with a few breadcrumbs, a little butter, pepper and salt to taste, and some chopped parsley. This is suitable for those who dislike the onion flavouring. Put a ball of this stuffing or forcemeat inside each bird, and make it secure. Truss firmly with the legs forward, the wings to the side, and points turned over the back, and pass string round the skewers. Baste with butter or lard, and cook in a strictly moderate oven, covering them with a piece of grease-proof paper. They will take about 20 minutes to cook. Serve with plenty of good gravy and red currant jelly.
The pigeon ranks neither as game nor as poultry. One must just count it as bird, and its mission on the diet list to relieve monotony, and particularly to furnish a delicate and nourishing food for those unable to digest sterner stuff. For the rest, it may become either game or poultry, according to the treatment the cook metes out to it. Jugged it suggests hare, stewed it may imitate ptarmigan, or roast it may pass in the same category as chicken. However, grilled it remains plain bird – or pigeon – of no set class at all.
To prepare pigeons for the griller, first split the birds down the back, and flatten them out with a tight rolling pin or cutlet “bat.” Skewer into shape. Then brush them over with butter, season with pepper and salt, and grill for from 15 to 20 minutes, turning frequently. Serve with mushroom or tomato sauce.
In England and the northern hemisphere the average housewife, with the strictly limited purse, may be in no better position than her sister in Australia as regards choice of foods. But the better to do housekeeper appears to be infinitely richer as regards power to choose. She may buy game and birds we in Australia know little of. We have hare, and wild duck; yes, and quail and pigeons. But just dip into any English cookery book, ancient or modern. You will find there the cook is informed how to deal with larks, black cock, grouse, partridge, ortolans, pheasant, snipe, venison, widgeon, woodcock, etc. Such things would strangely embarrass the average Australian cook, who often enough is perplexed how to deal with pigeon, wild duck, quail, and those very queer things, muttonbirds. -
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many recipes that are over 80 years old...
Mix. Bake @ 350 deg. for 1 1/2 hours
1/2 cup tomato sauce
1/2 cup prepared mustard
1/2 cup margarine
Will keep indefinitely in refrigerator.How much of this were realistic in a ordinary household before WW2?
/cybnis
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These were mostly before WW2
A few are from the 50's most are from the 30's -
To Make Butter In Five Minutes Without a Churn
From 1859:After straining the milk, set it away for about twelve hours, for the cream to “rise.” (Milk dishes ought to have good strong handles to lift them by.) After standing as above, set the milk without disturbing it on the stove; let it remain there until you observe the coating of cream on the surface assume a wrinkled appearance, but be careful it does not boil, as should this be the case the cream will mix with the milk and cannot again be collected. Now set it away till quite cold and then skim off the cream, mixed with as little milk as possible. When sufficient cream is collected proceed to make it into butter as follows:
Take a wooden bowl, or any suitable vessel, and having first scalded and then rinsed it with cold spring water, place the cream in it. Now let the operator hold his hand in water as hot as can be borne for a few seconds, then plunge it in cold water for about a minute, and at once commence to agitate the cream by a gentle circular motion. In five minutes or less, the butter will have come, when, of course, it must be washed and salted according to taste. No better butter can be made by the best churn ever invented.
To those who keep only one cow, this method of making butter will be found really valuable; while quite as large a quantity of butter is obtained as by the common mode, the skim-milk is much sweeter and palatable. In the summer season it will usually be found necessary to bring the cream out of the cellar (say a quarter of an hour before churning) to take the excessive chill off; in winter place the vessel containing the cream over another containing water to warm it; then continue to agitate the cream until the chill has departed.
Before washing the butter, separate all the milk you possibly can, as the latter will be found excellent for tea cakes. Butter made in this manner will be much firmer, and less oily in hot weather than when made in the ordinary way. -
SMALL MUTTON PATTIES
Make a short crust with ¼ lb. dripping or lard rubbed into ¾ lb. of flour, a little salt, and enough water to form a pliable paste. Roll out on a floured board to about half an inch thick. Cut into rounds, two for each patty-tin. Grease the tins, line them with one round of pastry, and put into each about a dessertspoonful of cold cooked mutton, minced small, and seasoned with salt and pepper. Add a very little water, cover with another round of paste; make a small hole in the top, and bake in a moderate oven for about three-quarters of an hour. -
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Maple Junket
Slightly sweeten and warm 1 quart of milk, flavor with 1 teaspoonful of maple flavoring; Dissolve 1 junket tablet in 1 tablespoonful of cold water, then add to the warm milk.
Pour into glass serving dishes, and when firm, set in ice-box and chill.
Chop 1 cupful of maple sugar and ½ cupful of blanched almonds together, and when ready to serve the junket
spread a layer on top of each dish. -
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Cream Peppermints
1913:Make a stiff paste of a pound of sugar with four tablespoons of water, put over the fire, and leave it there until it just reaches the boiling point. Take it off the moment it begins to bubble, stir until it cools partially, add a few drops of essence of peppermint – enough to suit the taste – and drop the candy from a teaspoon on waxed paper, allowing enough to each portion to make a round the size of a penny. Care and practice will be required to get the skill to make the candies of uniform size. Set them in a moderately warm place until firm.
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Hello,
Grandma’s Chicken ‘n’ Dumpling SoupIngredients
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2-1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1-1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 bay leaf
DUMPLINGS:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
2 tablespoons butter, melted
3/4 to 1 cup whole milk
Snipped fresh parsley, optionalDirections
Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot.
Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat.
Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf.
For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
Nutrition Facts
1 cup: 333 calories, 14g fat (5g saturated fat), 79mg cholesterol, 1447mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 22g protein.