Really old recipes.
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MRS. GENERAL RICKETTS’ CABINET PUNCH
From 1890:Mrs General Ricketts was for years one of the leading entertainers of Washington, and here is a recipe which has tickled the palates and stomachs of generals, judges, and statesmen. It is no baby drink and it should be taken in moderation.
Pour three quarts of boiling water over three pounds of sugar. Add one pint of lemon juice, one pint of fine brandy or a quart of Jamaica rum. Mix well and before using stir in one-half pint of peach brandy or cordial. This will make you a gallon and three quarters of very nice punch.
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Plum Pudding
2 lbs. suet
1 lb. sugar
½ lb. flour
12 eggs
1 pint milk
2 nutmegs grated
¼ oz. cloves.
2 lbs. bread crumbs (dry)
2 lbs. raisins
2 lbs. currants
¼ lb. orange & lemon peel
1 cup brandy
½ oz. mace
¼ oz. allspice
Free suet from strings and chop fine. Seed raisins, chop fine and dredge with flour. Cream suet and sugar; beat in the yolks when whipped smooth and light; next put in milk; then flour and crumbs alternately with beaten whites; then brandy and spice, and lastly the fruit well dredged with flour. Mix all thoroughly. Take well buttered bowls filled to the top with the mixture and steam five hours. (This pudding will keep a long time).When cold cover with cheesecloth and tie with cord around the rim of the bowl. Steam again one hour before using. Use wine or brandy sauce. When on the table pour a little brandy or rum over the top of the pudding and set fire to it. This adds much to the flavor.
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Hermits
1½ cups sugar
¾ cup butter
3 tablespoons milk—sweet or sour
3 eggs—whites and yolks beaten separately
1 teaspoon soda
1 heaping teaspoon cinnamon
1 heaping teaspoon ginger
1 level teaspoon cloves
1 cup chopped seeded raisins
1 cup chopped nuts
Even cup of flour
Drop on greased pan and bake.Hermits
1½ cups sugar
3 eggs
1 cup chopped walnuts or hickory nuts
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup butter
1 cup chopped raisins
1-3 cup sliced citron
1 teaspoon cloves
½ teaspoon soda
Dissolve soda in tablespoon hot water. Flour enough to make a stiff batter, drop in small cakes with teaspoon and bake in slow oven. -
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Spinach Soup
½ peck spinach
2 tablespoons butter
1½ tablespoon sugar
1½ teaspoons salt
1 small onion
1 pint rich milk
2 tablespoons flour
½ cup water
Put spinach in double boiler with the butter and water. Let simmer slowly until all the juice has been extracted from the spinach.Fry the onion and add. Now thicken with the flour blended with the water and strain. Add the milk very hot. Do not place on the fire after the milk has been added.
Half cream instead of milk greatly improves flavor.
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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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A cookbook from the 80s
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BRAWN
Wash a pig’s head and feet, then place in boiling water with 1 ½ lb. of shin of beef; boil for 2 ½ hours, lift from the water, remove all bones and chop fine; mix 1 tablespoonful salt, 1 teaspoonful white pepper, a dust of cayenne, a teaspoonful mixed spice; add to the brawn, and mix all thoroughly; rinse a mould with cold water, press in the brawn, and place a weight on top; turn out when solid. -
Our hired girl, she's 'Lizabuth Ann;
An' she can cook best things to eat!
She ist puts dough in our pie-pan,
An' pours in somepin' 'at's good an' sweet;
An' nen she salts it all on top
With cinnamon; an' nen she'll stop
An' stoop an' slide it, ist as slow,
In th' old cook-stove, so's 'twon't slop
An' git all spilled; nen bakes it, so
It's custard-pie, first thing you know!
An' nen she'll say
"Clear out o' my way!
They's time fer work, an' time fer play!
Take yer dough, an' run, child, run!
Er I cain't git no cookin' done! -
Peanut Butter Broth
1 pt. fresh sweet milk
1 pt. water
1½ tablespoons peanut butter
1 tablespoon catsup
Salt, pepper or other season to taste.
Pour liquid with peanut butter into double boiler; dissolve butter so there are no hard lumps. Do not let milk boil but place on moderately hot fire.Just before serving add the catsup and seasoning.
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Barbouillade
A dish from "fair Provence"
1 large or two small egg-plants; two cucumbers; four onions; six tomatoes; 1 green pepper.Peel and cut separately all vegetables; fry sliced onions in a teaspoon of lard; add tomatoes, crushing them and stirring until quite soft; add half a teaspoon of salt, then the cucumber, egg-plant, and green pepper, stirring over a hot fire for ten minutes; place over a slow fire and stew for three hours.
If the vegetables are fresh and tender, nothing else is needed, but if they are somewhat dry, add a cupful of stock.
Cold barbouillade is excellent to spread on bread for sandwiches.
Barbouillade is usually served hot with rice boiled a la Creole.
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Excellent Nut Bread
Two cupfuls of white flour (sifted), two cupfuls of graham or entire wheat flour (sifted if one chooses), one-half cup of New Orleans molasses, little salt, two cupfuls of milk or water, one cupful of walnut meats (cut up fine), one teaspoonful of soda dissolved in milk, about two tablespoons melted butter. Let raise 20 minutes. Bake about one hour in moderate oven. -
Virginia Batter Bread
2 cups milk
Salt to taste
1 tablespoon butter
½ cup of cream
½ cup white corn meal
2 to 5 well beaten eggs
Put in double boiler 2 cups of milk and ½ cup of cream. When this reaches boiling point salt to taste. While stirring constantly sift in ½ cup of white corn meal (this is best). Boil 5 minutes still stirring, then add 1 tablespoon of butter and from 2 to 5 well beaten eggs (beaten separately) 1 for each person is a good rule.Pour into a greased baking dish and bake in a quick oven until brown like a custard. It must be eaten hot with butter and is a good breakfast dish.
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A Prize Graham Loaf With Raisins Galore
1 ¼ yeast cakes
½ cupful water
¾ cupful milk
2 teaspoonfuls shortening
2 tablespoonfuls molasses
2 ½ cupfuls graham flour
2 ¼ cupfuls white flour
1 teaspoonful salt
2 ounces seedless raisins
Dissolve the yeast cake in the half cupful of tepid water; to this add the milk, melted shortening, salt and molasses. Mix this with the flour until it forms a soft dough. (Just enough to handle without sticking.)
Knead until the dough is elastic and smooth. Grease, cover and allow to rise in a warm place until double in bulk. Knead again, work in the lightly dredged raisins, which have been soaked in and absorbed a half cupful of water. Mold, place in a greased pan and again leave to rise double.
Bake the loaf for an hour in a moderate oven (350 degrees F., rising to .375 degrees and dropping again to 350 degrees for the last twenty minutes.).When made in the Institute two ounces of seeded raisins were added without soaking or dredging, being merely separated, while for the other loaf two ounces of seeded, soaked raisins that had absorbed two tablespoonfuls of water were worked into the dough just before molding. These loaves were baked together in a two-loaf pan, with the result that the one with the soaked raisins weighed one pound and two ounces, while the other loaf, with the dry fruit, weighed only one pound one-half ounce and was noticeably smaller. The loaf with the unsoaked raisins was, however, of a much better texture, and these seeded raisins should be used dry, if at all, in bread making. Here we see another reason for using the seedless soaked raisins in bread. We also recommend a slightly larger amount as stated in the recipe above – i. e., three ounces to a pound of dough.
The flavor and texture of this bread was that of Parker House rolls, and it could just as well be made up in rolls as into a loaf.
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Sea Foam
For sea foam candy cook three cupfuls of light brown sugar, a cupful of water and a tablespoon of vinegar until the syrup forms a hard ball when dropped into cold water. Pour it slowly over the stiffly beaten whites of two eggs, beating continually until the candy is stiff enough to hold its shape. Then work in half a cupful of chopped nuts and half a teaspoon of vanilla. Drop in small pieces on waxed paper. -
To keep Green Peas till Christmas:—Shell what quantity you please of young peas; put them in the pot when the water boils; let them have four or five warms; then first pour them into a colander, and then spread a cloth on a table, and put them on that, and dry them well in it: have bottles ready dry'd, and fill them to the necks, and pour over them melted mutton-fat, and cork them down very close, that no air come to them: set them in your cellar, and when you use them, put them into boiling water, with a spoonful of fine sugar, and a good piece of butter: and when they are enough, drain and butter them.
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Inexpensive Spice Cake
½ cup shortening
2 cups brown sugar
grated rind of lemon
2 eggs, 3 cups flour
1 lb. seeded raisins
½ teaspoon cinnamon
dash of cloves and nutmeg
Boil raisins in 1½ cups water twenty minutes.Mix shortening, sugar, lemon rind, eggs and spices, add one cup flour then raisins drained but still hot. Then the other two cups flour and ½ cup of the water in which the raisins were boiled to which add 1 teaspoon bi-carbonate soda.
Bake in gem pans in moderate oven. This makes 30 cakes which can be iced with white or chocolate icing.
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Minced Chicken With Green Pepper
A dish that may be prepared on the chafing dish just as well as on the range is made of remnants of cold cooked fowl cut in dice, of which there should be one cup. Cover a green pepper with boiling water, and let boil 10 minutes. Drain pepper, remove seeds and cut in narrow strips two inches long, using a pair of scissors. Melt two tablespoons of butter, add one and one-half tablespoons of flour, and stir until well blended; then pour on gradually, while stirring and beating constantly, two-thirds of a cup of chicken stock.
Bring to the boiling point, add chicken dice and peppers; again bring to the boiling point, and serve on pieces of toasted bread. By chicken stock I mean the water in which a fowl has been cooked. -
CHICKEN PIE
(To be eaten cold).
Take 1 chicken, 2 pork sausages, 3 or 4 slices of bacon, 2 hard-boiled eggs, salt, pepper, a little mace, herbs, puff paste or short crust. Joint the chicken neatly and skin each joint. Stew these gently in about a cupful of water with salt, pepper, and a little ground mace till tender, then put in a piedish with bacon, cut up, the hard-boiled eggs sliced, and the sausages divided into 6 or 8 balls like forcemeat. Pour gravy over, cover with puff or short crust, and bake until the pastry is. Cooked. In the meantime soak quarter of a packet of Nelson’s gelatine in just enough water to cover, and make a good gravy by stewing for an hour the jiblets and any bones you may have. When the pie is taken from the oven, add the gelatine to the gravy, stir till dissolved, pour through hole in the pie, and stand aside till quite cold.