Really old recipes.
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MRS. SUPREME JUSTICE MILLER’S MINCE PIE
1889:Mrs. Justice Miller is one of the most famous cooks of Washington. One of her favorite dishes she makes with her own hands and no French or native cook has ever been allowed to touch the Christmas mince pie, fruit cake or fig pudding in the Miller household. Her mince pies are known everywhere and lucky is the larder that will have one the night before Christmas. She learned how to make them in St Louis years ago and she especially demands of all who follow her that they use
raw instead of cooked meat. Just there the Miller mince pie differs from that the world has known under the name. The best of the recipe Mrs Miller says she can
not give to the public. That is the art of tasting. She can tell to a currant whether it is right and acknowledges that at the last she often adds a grain more cinnamon or lemon juice.
Her recipe is as follows:Two pounds raw beef chopped fine.
Two pounds suet chopped fine.
Four pounds good tart apples.
Two pounds currants.
Two pounds raisins.
Two pounds citron.
Two pounds brown sugar.
One quart good New Orleans molasses.
Four ounces of salt.
One and one-half ounces mixed spices, cinnamon, cloves and allspice with preponderance of cinnamon.
One half ounce of white pepper.
Two nutmegs.
Juice of choice lemons.
One quart of brandy.
One quart of cider.
Mix dry parts with salt, that is, meat, suet and spices. Then put in apples, then fruit, then liquors, then sugar. Make two and if possible six weeks before using. -
ROAST TURKEY
Truss the turkey and stuff it. Fasten a piece of buttered paper on the breast and cook for from two to three hours, according to size. A quarter of an hour before serving, remove the paper from the breast of the bird, dredge it lightly with flour, place a piece of butter in a spoon, allow it to melt, and pour over the breast. Serve with bread sauce and its own gravy. -
CORNMEAL TURKEY STUFFING
Make a pan of egg bread with one egg; a pint of sifted meal into which two even teaspoons of baking powder and half a teaspoon of salt have been placed. Mix with a cup of sweet milk and two tablespoons of cooking oil, or its equivalent in lard. Bake to a light golden brown. Take a loaf of stale white bread and mix with the cornmeal egg bread in a large bowl. Chop about a tablespoon of the fresh crisp tops of celery and one hard boiled egg and mix with the crumbs. Chop half the liver and half the gizzard of the turkey and the whole heart with a rounding tablespoon of chopped onion and cook slightly in a skillet with a rounding tablespoon of butter. Cook only until the onion becomes a delicate brown, then turn in the crumbs, break a whole egg into the mixture and stir well, moistening with milk and water in equal parts, season with salt, ground pepper, and a pinch of paprika. This will fill a ten pound turkey. Oysters may be added to the dressing if desired.Cornbread Turkey Stuffing
To make the plain egg bread that is its foundation use a quart of meal, two eggs, one large cup of milk, a level teaspoon of soda and the same of salt.
Make a batter and if it seems too thick add a little water and bake the bread about thirty minutes. To make the stuffing use two parts of the egg bread to one of cold biscuit and to bind it together put in half a cup of butter. Season to taste with salt and pepper, a good sized onion, and a little sage. Mix all well with the water in which turkey or chicken is boiled and stuff the turkey. Make the rest of the stuffing into little cakes, bake them and serve with gravy made from the water in which the turkey was cooked. -
OATMEAL MUFFINS
Put two cups of oatmeal through the food chopper into the mixing bowl and then addOne and one-half cups of sour milk,
One teaspoonful baking soda dissolved in one tablespoon of cold water,
One-half teaspoon salt,
Four tablespoonfuls syrup,
Two tablespoonfuls shortening.
One cup of sifted flour.
Beat to mix and then pour into well-greased muffin pans and bake in a hot oven for twenty minutes.
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CELERY SOUP
Wash and thoroughly cleanse the celery and then chop fine. Place one pint of finely chopped celery in a saucepan and add three cups of cold water. Bring to a boil and cook until the celery is very soft. Rub through a fine sieve and then measure, and addOne cup of milk,
Two tablespoons of flour.
to every cup of the celery puree. Dissolve the flour in cold milk and then add the celery puree. Bring to a boil and cook for ten minutes. Season, adding one teaspoon of butter for flavoring. A faggot of soup herbs may be added to the celery if desired.
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Inexpensive Gingerbread
1922:Quarter pound dripping, 4 tablespoonfuls sugar, ½ lb. syrup, 2 breakfast cupfuls flour, 1 teaspoonful bicarbonate soda, 1 teaspoonful cream of tartar, 3 teaspoonfuls ground ginger, ¼ teaspoonful nutmeg, ¼ lb. currants (or any dried fruit) 1 teacupful milk and 1 egg.
Melt dripping, sugar and syrup together, pour in dry ingredients and stir well, add milk and well-beaten egg, and bake in moderate oven in good-sized cake tin, well greased, for 1 ½ to 2 hours. -
Christmas Fudge
One cup of sugar, 1 cup of granulated chocolate, half a cup of milk and a quarter of a cupful of molasses are the necessary ingredients. These should be boiled together until a little hardens in cold water when dropped into it. Take it off the fire and beat into it a teaspoonful of vanilla. Stir it a minute or so and then turn into a buttered pan to cool.
Six marshmallows, added when fudge is taken from fire and beaten in, makes the fudge finer grained. -
CHICKEN ROLL
Place in a mixing bowlThree cups of sifted flour.
One teaspoon of salt,
Three level tablespoons of baking powder.
Sift to mix, rub in five tablespoons of shortening and mix to dough with one cup of water. Roll on pastry board one-quarter inch thick and spread with the prepared filling. Roll as for jelly-roll, place in well-greased and floured baking pan and bake in a moderate oven for thirty-five minutes. Serve with tomato or creole sauce.
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To make Syrup of any flower:—Clip your flowers, and take their weight in sugar; then take a high gallipot, and a row of flowers, and a strewing of sugar, till the pot is full; then put in two or three spoonfuls of the same syrup or still'd water; tye a cloth on the top of the pot, and put a tile on that, and set your gallipot in a kettle of water over a gentle fire, and let it infuse till the strength is out of the flowers, which will be in four or five hours; then strain it thro' a flannel, and when 'tis cold bottle it up.
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Spice Cake Without an Egg
One cup of brown sugar, half cup of butter, one cup sweet milk, one cup chopped raisins, one teaspoon cinnamon, one quarter teaspoon cloves, half teaspoon nutmeg, two cups flour, one level teaspoon soda in one tablespoon boiling water. Beat well and bake in a large loaf. This must be cooked in a slow oven and taken out when just done.
Should you have any preserves, jelly or marmalade, put in the cake. The marmalade is especially good. -
NOODLE SOUP.
Boil two good, fat old chickens until all that is good of them is extracted for the broth. For the noodles, take two eggs, a pinch of salt, three tablespoons sweet milk, flour enough to make a stiff dough. Roll out in two very thin sheets; let dry until they will roll without breaking. Lay the sheets together, roll up tight, and cut as fine as possible with a sharp knife into little ribbons. Thrown the noodles into the boiling broth about twenty minutes before serving. -
PLUM PUDDING.
Chop and rub to a cream one-fourth pound of suet, add scant half pound sugar; mix well. Add four well beaten eggs, one grated nutmeg, one-half teaspoon each cloves, mace, and salt, one-half cup brandy, three-fourths cup milk, flour to make a thin batter. Seed and chop one-half pound raisins, wash clean one-half pound currants, cut into thin slices one-half pound citron. Sprinkle fruits with flour to prevent their settling to the bottom of batter. Steam five or eight hours.SAUCE FOR PUDDING — Cream two cups of butter, add slowly one cup powdered sugar, the unbeaten white of one egg, two tablespoons of wine and one of brandy, one-fourth cup boiling water. Heat until smooth and creamy. Heat the bowl for the creamed butter, and when adding wine do so slowly to prevent curdling. This pudding will keep for a year. As it can be prepared beforehand, it is excellent for Christmas, saving much labor on that busy day.
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SUET PUDDING.
Cup chopped suet, cup molasses, cup sweet milk, three cups flour after it is sifted, cup stoned raisins and a few whole ones, teaspoon soda dissolved in a little boiling water, teaspoon each of cloves and cinnamon, one-half teaspoon nutmeg. Steam until done, at least three hours.SAUCE FOR SAME — Butter size of an egg, cup of sugar, tablespoon flour. Put all together and pour on boiling water, cook one-half hour. Flavor with brandy, or anything preferred.
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@roaring Also included: Lead Poisoning!
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And other things like Botulism too..
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MOLASSES CANDY.
Two cups New Orleans molasses, one cup sugar, one tablespoon vinegar, a piece of butter the size of a walnut. Boil twenty-five minutes, stirring constantly. Either pull it or pour out thin on pans. -
@roaring Well, at least it's not Boston Molasses ...
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ONION SOUP
Four large onions, cut up (not sliced), six ounces of butter, salt, cayenne, soup stock, with yolks of four eggs, one-fourth of a loaf of bread cut in very thin slices and dried, two tablespoons of grated cheese. Slowly stir the onions in the butter one hour, stirring frequently, being very careful not to brown; add salt, pepper, cayenne and stock, and cook one hour longer. Add one-third as much stock. Have in the tureen the bread and cheese. Beat up the eggs with a ladle full of soup; pour this on the bread, cover close, and stand five minutes. Add the rest of the soup and serve at once. -
PRESERVED & PICKLED WATERMELON RIND
1913:Remove the green outer rind of the melon, scrape away the soft inner flesh, and cut the hard white rind into strips or squares, or fancy shapes, and steam for three hours in a preserving kettle you have lined with grape leaves. Spread these over the top of the rind, and put the cover of the kettle on closely. Scatter a little powdered alum on each layer of melon, about two teaspoons for the whole amount. Enough water should be put with the rind just to cover it. After three hours’ steaming, lift out the rind, throw it at once into cold water and let it soak for four hours, changing the water every hour. While it is soaking make a sirup of two and a half pounds of sugar and a quart of water, boiling steadily and skimming it as long as the scum continues to rise, and when this point is reached, drop in the rind. Keep this at a gentle simmer until tender enough to be pierced with straw, then take out with a skimmer and spread on flat dishes. Stand in the sun for a couple of hours, add for every pound of the rind a small lemon, sliced, and a small amount of sliced ginger root to the sirup; boil these together for about ten minutes; put the rind into the jars as soon as it is cool, bring the sirup to a hard boil, pour over the rind, let stand until cool and then seal the jars.
PICKLED WATERMELON RIND
Follow the preceding recipe to the time when the rind is put into the sirup. Weigh the rind at this point, and to each pound of this allow a pound of sugar and a half cup of water, with a half ounce of sliced green ginger and a tablespoon of turmeric to every eight pounds of rind. Heat the sugar and water slowly, when hot, lay in the rinds, simmer quietly until clear and tender, skim out, spread on plates, and add to the sirup the green ginger and turmeric, with a pint of vinegar and a tablespoon each of ground cinnamon, cloves, and mace
to each pound of rind. Tie spices in cheesecloth, bring to a boil, lay in the rind, simmer fifteen minutes, and put in jars. Keep three weeks before using.