Really old recipes.
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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. -
SOUP FROM KANGAROO TAILS
1922:Take 2 tails, 1 lb. gravy beef, 3 carrots, 3 onions, a bunch of herbs, pepper and salt, butter, water. Cut the tails into joints and fry brown in butter; slice the vegetables and fry them also. Put tail and vegetables into a stew pan with the meat cut in slices and 3 quarts of water; boil, then simmer for four hours. Take out the pieces of tail, strain the stock, thicken it with flour, add a little coloring if not brown enough, then put back the pieces of tail and boil up for another 10 minutes before serving. Sufficient for eight persons.
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VEGETABLE SOUP.
Boil a soup-bone all day in plenty of water; strain it, add a little salt, and let it stand until the next day. In the morning, boil steadily until about an hour before dinner, when season to taste, and add one large onion, part of a carrot, little cabbage, one tomato, part of a turnip, one potato, all chopped very fine. -
MEAT CAKE
This is nicest when made of two or three kinds of meat; any sweet, good scraps will do, but care must be taken to remove all gristle and skin. If the meat is all clean chop a little fat bacon with it. Chop the meat very finely and allow to 1 ½ lb. when chopped, ¼ lb. butter, 6 oz. fine breadcrumbs. 4 eggs, a cupful cold water, a little dried herbs, pepper and salt to taste. Beat the eggs well, and mix all together thoroughly, mould into a shapely cake, cover it with raspings and bake in a well buttered plate till nicely browned all over. It will take about half an hour in a quick oven.
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To make Plumb-Porridge:—Take a leg and shin of beef to ten gallons of water, boil it very tender, and when the broth is strong, strain it out, wipe the pot, and put in the broth again; slice six penny-loaves thin, cutting off the top and bottom; put some of the liquor to it, cover it up, and let it stand a quarter of an hour, and then put it in your pot, let it boil a quarter of an hour, then put in five pounds of currants, let them boil a little, and put in five pounds of raisins, and two pounds of prunes, and let them boil till they swell; then put in three quarters of an ounce of mace, half an ounce of cloves, two nutmegs, all of them beat fine, and mix it with a little liquor cold, and put them in a very little while, and take off the pot, and put in three pounds of sugar, a little salt, a quart of sack, and a quart of claret, the juice of two or three lemons; you may thicken with sagoe instead of bread, if you please; pour them into earthen pans, and keep them for use.
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MARSHMALLOWS
Soak ½ package gelatine in 10 tablespoonfuls water. Boil 2 cupfuls sugar with 10 tablespoonfuls water until it threads. Add gelatine to syrup, and let stand until partially cooled. Add a few grains of salt and flavouring to taste. Beat with a whip until stiff, then with a spoon until soft enough to settle into a sheet. Dust pans thickly with powdered sugar, pour in the candy about half an inch deep and set in a cold place until thoroughly chilled. Turn out, cut in cubes, and roll in powdered sugar This recipe will make over one hundred marshmallows. Nuts, chocolate, fruit juices in place of part of the water, or candled fruits, chopped, may be added.Or the plain ones, rolled in shredded cocoanut before being sugared, are delicious.
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To make the Marlborough Cake:—Take eight eggs, yolks and whites, beat and strain them, and put to them a pound of sugar beaten and sifted; beat it three-quarters of an hour together; then put in three-quarters of a pound of flour well dried, and two ounces of carraway-seeds; beat it all well together, and bake it in a quick oven in broad tin-pans.