Really old recipes.
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Oyster Savories
These make a more substantial dish, and are delicious when served with a celery salad: Six oysters, six slices of bacon, fried bread, seasoning. Cut very thin strips of bacon that can be purchased already shaved is best for the purpose. Season the oysters with pepper and salt, and wrap each in a slice of the bacon, pinning it together with a wooden splint (a toothpick). Place each oyster on a round of toast or of fried bread, and cook in the oven for about five minutes. Serve very hot, and sprinkle with pepper. -
Wheatmeal Scones
Two cups wheatmeal flour, 1 oz. dripping or butter, ½ teaspoonful soda, 1 teaspoonful cream of tartar, or 2 teaspoonfuls baking powder, 1 cup warm milk or ½ cup warm water (egg yolk makes them richer), pinch salt.Mix flour and baking powder through sifter, and butter with fingertips, then the warm milk, using a knife for mixing. Turn out onto a floured board. Pat with the knife, and cut. Have a very hot oven; they will take 10 to 15 minutes. When nearly done brush over with milk to brown them. Half cup sultanas can be added, and are very tasty for children’s school lunches.
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REGENT’S PUNCH
One pound of loaf sugar or rock candy, one large cup of strong tea (made), three wine glasses of brandy, three wine glasses of rum, one bottle of imported champagne, two oranges (juice only) three lemons, one
large lump of ice. -
To pickle Pods of Radishes:—Gather the youngest pods, and put them in water and salt twenty-four hours; then make a pickle for them of vinegar, cloves, mace, whole pepper: boil this, and drain the pods from the salt and water, and pour the liquor on them boiling hot: put to them a clove of garlick a little bruised.
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Likier orzechowy.
Świeże, zielone, niewyrośniąte jeszcze orzechy pokrajać, z dodaniem kilku goździków oraz kawałka cynamonu zalać spirytusem i postawić na słońcu przez 10—14 dni. Poczem spirytus zlać, pozostałość wodą wyługować; wodą tą użyć do ugotowania syropu, którą zmieszać ze spirytusem, a gdy się ustoi, zlać w butelki.Peanut liqueur.
Cut the fresh, green, not yet grown nuts, with the addition of a few cloves and a piece of cinnamon, pour spirit and place in the sun for 10-14 days. Pour off the spirit, leach the residue with water; use this water to cook the syrup, mix it with the spirit, and when it settles, pour it into bottles. -
To make Birch Wine:—In March bore a hole in a tree, and put in a faucet, and it will run two or three days together without hurting the tree; then put in a pin to stop it, and the next year you may draw as much from the same hole; put to every gallon of the liquor a quart of good honey, and stir it well together, boil it an hour, scum it well, and put in a few cloves, and a piece of lemon-peel; when 'tis almost cold, put to it so much ale-yeast as will make it work like new ale, and when the yeast begins to settle, put it in a runlet that will just hold it: so let it stand six weeks or longer if you please; then bottle it, and in a month you may drink it. It will keep a year or two. You may make it with sugar, two pounds to a gallon, or something more, if you keep it long. This is admirably wholesome as well as pleasant, an opener of obstructions, good against the phthisick, and good against the spleen and scurvy, a remedy for the stone, it will abate heat in a fever or thrush, and has been given with good success.
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DELICIOUS VEGETABLE PIE
Take 1 turnip, 1 parsnip, 1 carrot, 1 onion, 1 stick celery, 1 cupful green peas, 2 oz. tapioca, 1 oz. butter, and 1 teaspoonful flour, pepper and salt. Cut vegetables small and put in saucepan with all the other ingredients and just sufficient water to cover them. Stew until nearly cooked, then put into a piedish and cover with nice crust, and bake in quick oven until the pastry is cooked.
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Green peas in ambush
Remove the wilted leaves from a large head of lettuce, carefully remove the heart (retain for salad) without cutting through the stalk. Fill with 2 ½ cups of small green peas, add 1 small onion and a sprig of parsley. Sprinkle with salt, pepper, and a half-teaspoon of sugar.
Tie the leaves together with tape and cook 30 minutes in chicken broth or boiling water. Drain and dress with 1 tablespoon of butter and 4 tablespoons of rich cream. Add more salt and pepper. Serve without the lettuce. -
Battenberg Soup
Cook one calf’s foot, three pounds beef, three carrots, three onions, two cloves, a piece of celery, parsley and thyme in three and one-half quarts of water for four hours. Take out the meat, remove the bones, put the meat (cut up) back in the soup and set aside until next day.
Skim off the fat, strain the soup and add sufficient flour and butter to thicken it, the meat, one glass sherry, one cup hot cream, salt and pepper. -
To make a Skirret Pye:—Boil your biggest skirrets, and blanch them, and season them with cinamon, nutmeg, and a very little ginger and sugar. Your pye being ready, lay in your skirrets; season also the marrow of three or four bones with cinamon, sugar, a little salt and grated bread. Lay the marrow in your pye, and the yolks of twelve hard eggs cut in halves, a handful of chesnuts boiled and blanched, and some candied orange-peel in slices. Lay butter on the top, and lid your pye. Let your caudle be white-wine, verjuice, some sack and sugar; thicken it with the yolks of eggs, and when the pye is baked, pour it in, and serve it hot. Scrape sugar on it.
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To make Carrot or Parsnip Puffs:—Scrape and boil your carrots or parsnips tender; then scrape or mash them very fine, add to a pint of pulp the crumb of a penny-loaf grated, or some stale biscuit, if you have it, some eggs, but four whites, a nutmeg grated, some orange-flower-water, sugar to your taste, a little sack, and mix it up with thick cream. They must be fry'd in rendered suet, the liquor very hot when you put them in; put in a good spoonful in a place.
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To make Flummery Caudle:—Take a pint of fine oatmeal, and put to it two quarts of fair water: let it stand all night, in the morning stir it, and strain it into a skillet, with three or four blades of mace, and a nutmeg quartered; set it on the fire, and keep it stirring, and let it boil a quarter of an hour; if it is too thick, put in more water, and let it boil longer; then add a pint of Rhenish or white-wine; three spoonfuls of orange-flower-water, the juice of two lemons and one orange, a bit of butter, and as much fine sugar as will sweeten it; let all these have a warm, and thicken it with the yolks of two or three eggs. Drink it hot for a breakfast.
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COLONIAL SOFT GINGERBREAD
One cup brown sugar, 1 tablespoon butter, 1 egg, 3 cups flour, 2 teaspoons cinnamon, 1 ½ teaspoons ginger, 1 ½ teaspoons allspice, 1 1/3 cups buttermilk, 2 teaspoons soda, ¼ cup hot water, 1 cup molasses. Cream the butter and sugar together, then add the egg well beaten. Sift the flour with the spices, and add alternately with the buttermilk to which the soda dissolved in hot water has already been added. Bake in a flat paper-lined tin.
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Here in little old england we do like a good old fry up and bangers and mash,not that old maybe but it is a favourite in what we call a greasy spoon.
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Apple Sauce Cake
½ cup butter
a little salt
3 cups sifted flour
½ teaspoon cloves
½ cup nuts
1½ cups apple sauce
1½ cups sugar
½ teaspoon cinnamon
1 cup seeded raisins
2 scant teaspoons soda dissolved in a little water, boiling.
Bake in a slow oven. -
To preserve Mulberries whole:—Set some mulberries over the fire in a skillet, and draw from them a pint of juice, when 'tis strained. Then take three pounds of sugar, beaten very fine; wet the sugar with the pint of juice; boil up your sugar, and scum it, and put in two pounds of ripe mulberries, and let them stand in the syrup till they are thoroughly warm; then set them on the fire, and let them boil very gently; do them but half enough, so put them by in the syrup till next day; then boil them gently again, and when the syrup is pretty thick, and will stand in a round drop when 'tis cold, they are enough; so put all together in a gallipot for use.
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Mince Tarts
One cupful of cooked beef tongue minced; two cupfuls of chopped apples, three tablespoonfuls of hard butter, one cupful of seeded raisins, one cupful of currants, one tablespoonful of shredded citron, one teaspoonful of cinnamon one teaspoonful of grated nutmeg, mace and cloves mixed, one teaspoonful of salt, half a cupful of molasses, two cupfuls of sugar, half a cupful of boiled cider, the juice of one lemon, the juice of two oranges.
Simmer all together ten minutes; line pattie pans with nice pastry and fill with the mince, place strips across the top and bake in a hot oven. -
Kumquat Preserves
1 quart fruit to 1 pint sugar
Cut the Kumquats into halves, pick out seeds, cover with cold water and bring to a boil. In the meantime have your syrup boiling—1 pint sugar to 3 pints water.Drain fruit and put in syrup and simmer slowly for 1 hour. Take out fruit and continue to simmer syrup until it begins to get thick.
Put the fruit into syrup—place preserving kettle in pot of boiling water and let them, or let the water continue boiling until syrup is thick as you like it. Put ¼ teaspoon fine salt in first water, as it adds a fine flavor. Grate stem off skin deep.
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To make Hart's-Horn Jelly:—Take a large gallipot, and fill it full of hart's-horn, and then fill it full with spring-water, and tie a double paper over the gallipot, and set it in the baker's oven with household bread; in the morning take it out, and run it through a jelly-bag, and season it with juice of lemons, and double-refin'd sugar, and the whites of eight eggs well beaten; let it have a boil, and run it thro' the jelly-bag again into your jelly-glasses; put a bit of lemon-peel in the bag.