Really old recipes.
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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.
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Spiced Grapes
Wash, stem, and pulp the grapes and seed them. You can do this before they are cooked (a tedious process) or you may cook them gently and rub through a fine colander to remove the seeds. In either case, weigh or measure the fruit after it is pulped and seeded and to five pounds or five pints allow two and a half pounds of granulated sugar and a half pint of vinegar. Put these with the pulp and juice over the fire, add two ounces of whole cloves and the same quantity of stick cinnamon, broken into small pieces.
Boil for half an pour, or until the mixture is very thick. It should be of such a consistency that the juice is absorbed and does not run. Put the fruit into jelly glasses while it is still very hot and cover and close as you would jelly, with rounds of tissue paper or paraffin and metal tops. These finishing touches cannot be given, of course, until the jelly is solid and firm. -
Strawberry-Pineapple Conserve
1912:To 1 quart of strawberries use 1 pint of pineapple cut in portions about the same size of an ordinary strawberry. Weigh the fruit and use the same amount of granulated sugar and let stand ½ hour. Put enough of the fruit and sugar to make 2 jelly glasses full of conserve; boil 15 minutes.
The secret of success with this conserve is in boiling only a little at a time. -
Hello everybody!
Thank you for this recipe, it`s really delicious. I tried to cook it today, all is good but it takes a lot of time. I found some simple and tasty recipes, will share the link if you are interested in -
COLD TOMATO CATSUP.
One-half peck tomatoes, three pints of good vinegar, three-fourths cup salt, three-fourths cup ground mustard seed, three peppers, handful celery seed, one tablespoon grated horse-radish. Mix well and bottle tight. -
Strawberry Short Cake a la Mode
1 cup flour
½ teaspoon Baking powder
¼ teaspoon salt
1 heaping tablespoon of butter
Sift the dry ingredients together and work in the butter. Mix with enough milk to make a stiff dough which can be rolled as thin as a wafer.Put one thin layer on a pie-pan and butter lightly; lay another layer on first. Bake eight minutes in a moderate oven.
When cold cut in pieces and split each piece. Place a large tablespoon of crushed, sweetened strawberries between the layers, add the top layer, add more berries, and last of all, a heaping tablespoon of ice cream or frozen custard.
Frozen Custard
(for above Short Cake)
To 1 pint of milk add ½ pint of cream. Scald. Have ready 1 egg, well beaten, 1 scant cup of granulated sugar, and one level tablespoon of cornstarch.Add this mixture to the milk and cream as soon as they come to a boil. Stir and set aside to cool. When cold, add 1 teaspoon of vanilla and freeze.
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CHOCOLATE CARAMELS.
One cup milk, two cups molasses, one cup sugar, one and a half cakes chocolate, small piece of butter. Grate the chocolate and stir it into the milk when boiling, then stir in gradually the other ingredients. Try it as you would molasses candy, and when done and cooled a little, cut in squares half an inch. -
STUFFED PORK TENDERLOINS
Split pork tenderloins almost through; make a stuffing as for fowls using bread crumbs, a seasoning of salt, pepper, a little thyme and grated onion, and two tablespoonfuls of melted butter. Spread a thick layer of this over one of the loins and place the second on top of this; tie firmly together in several places.
Put a little butter or dripping into a frying pan and when it is hot, brown the meat nicely in it on all sides. Then add two cupful of boiling water and cook over a slow fire for thirty minutes. The meat should be covered after adding the water. A little browned flour may be stirred in
after the meat is taken out and this will make a delicious gravy.
Cooking it in the frying pan saves the trouble of heating the oven when the meat is the only thing to be roasted for dinner. One has in this a good and economical dish. It is equally good sliced cold for luncheon. -
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Husband (Angrily) "Great guns! What are they Lamb Chops, Pork Chops or Veal Chops?"
Wife (serenely) "Can't you tell by the taste?"
He: "No, I can't, nor anybody else!"
She: "Well, then, what's the difference?":face_with_stuck-out_tongue:
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A Yorkshire Goose Pie.
Take a large fat goose, split it down the back and take all the bone out; bone a turkey and two ducks the same way; season them very well with pepper and salt, with six woodcocks. Lay the goose down on a clean dish with the skin side down and lay the turkey into the goose with the skin down. Have ready a large hare, cleaned well; cut in pieces and stewed in the oven with a pound of butter, a quarter of an ounce of mace beat fine; the same of white pepper, and salt to taste, till the meat will leave the bones. Scum off the gravy; pick the meat clean off and beat it in a marble mortar very fine with the butter you took off, and lay it in the turkey. Take twenty-four pounds of the finest flour, six of butter, half a pound of fresh rendered suet, make the paste thick and raise the pie oval; roll out a lump of paste and cut it in vine leaves or what form you please; rub the pie with yolks of eggs and put your ornaments on the walls. then turn your hare, turkey and goose upside down and lay them on your pie with the ducks at each end and the woodcocks at the sides, make your lid pretty thick and put it on. You may make flowers, or the shape pf folds in the paste on the lid, and make a hole in the middle of your lid. The walls of the pie are to be one inch and a half higher than the lid. Then rub it all over with the yolks of eggs and bind it round with three-fold paper and the same over the top. It will take four hours baking in a brown bread oven. When it comes out, melt two pounds of butter in the gravy that came from the hare and pour it through a tun-dish, close it well up and let it be eight or ten days before you cut it. If you send it any distance, close up the hole in the middle with cold butter to prevent the air from getting in.