Really old recipes.
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Rice Muffins
1 egg
1 cup milk
1 cup cooked rice
1 1/2 cups flour
1/2 tsp. salt
4 tsp. baking powder
Beat egg, add milk & rice, mix thoroughly. Add sifted flour with salt & baking powder. Line muffin tins with bacon & fill 1/2 full with batter. Bake 30 minutes, 425 deg. Serve with fruit of jelly.
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Celery Souffle
1 lb. White Celery, milk, 4 eggs, celery, salt, 1 ½ oz. grated cheese, 2 oz. butter. Cook the celery, cut small, in as little milk as possible till tender, sieve and cool. Beat the butter to cream, and add beaten yolks of eggs, mix in the celery and cheese and season with celery salt. Stir in the beaten whites and fill small cases with the mixture till three-quarters full (or one large dish if small cases are not available), sprinkle some of the cheese over the top. Bake in hot oven for seven minutes. Serve at once. A good entremet. -
Chocolate Nut Parfait
Boil without stirring half a cupful of sugar and a quarter of a cupful of water for eight minutes. Then pour the syrup onto one and a half squares of unsweetened chocolate that has been melted over hot water. Add the beaten yolks of two eggs, a few grains of salt and cook over hot water, stirring constantly, until thickened. Remove from the fire, beat until cold, add a half pint of cream whipped solid, a teaspoonful of vanilla and half a cupful of chopped nut meats. Turn into a mold with a water-tight cover and bury in ice and rock salt for four hours. Serve with a maple sauce. -
DROP COOKIES – white
Two cups of sugar, one cup of shortening, two eggs beaten light, one cup of sour milk, one teaspoonful each of soda salt, baking powder – the latter well mixed with four cups of flour and grated nutmeg or any desired flavoring. Mix well and drop in small teaspoonfuls upon a greased pan. Allow room to spread.
Bake in a quick oven.DROP COOKIES – dark
One cup of brown sugar, one-quarter cup shortening, one egg, one-half cup each of hot water and molasses, one teaspoonful each of soda, baking powder, cinnamon cloves, and salt, one-half teaspoonful of ground nutmeg, all sifted thoroughly with two and one-half cups of flour. Mix well, drop in small spoonfuls upon a greased tin, and bake in a quick oven. This makes a small batch. -
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Miss Farmer’s Boston Brown Bread
1922:One cup rye meal, 1 cup granulated cornmeal, 1 cup graham flour, ¾ tablespoon soda, 1 tablespoon salt, ¾ cup molasses, 2 cups sour milk or 1 ¾ cups sweet milk or water.
Mix and sift dry ingredients, add molasses and milk, stir until well mixed. Turn into a well buttered mold and steam one and one-half hours. The cover should be buttered before being place on mold.
After the bread has been steamed the required length of time it should be placed in the oven for a half hour to dry off the top. -
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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MOTHER’S WAFFLES
1912:Two cups of milk two eggs, three cups of sifted flour, two even teaspoonfuls of baking powder, a saltspoonful of salt, one tablespoonful of melted butter.
Sift baking powder and salt three times with the flour. Beat yolks and whites together and very light. Add the milk to these, then the melted butter, lastly the flour. Beat hard for one minute.
Rub the waffle irons with salt, then wash and wipe and set at the side of the range for an hour to heat them gradually. Thus ”seasoned” they will not adhere to the batter after they are greased well. At the end of the hour move to the front over a hole and grease with lard tied up in a bit of cloth. Try a little of the batter to test the heat before baking a waffle. -
SWISS CRUMB CAKE
Place in a mixing bowlThree-quarters cup of brown sugar,
Two cups of flour,
One teaspoon of salt,
Two tablespoons of baking powder,
One teaspoon of cinnamon,
One teaspoon of ginger,
One-half teaspoon of cloves,
One-half cup of cocoa.
Sift to mix and then rub in
One-half cup of shortening
and
One cup of syrup,
Two cups of sour milk,
Three-quarters teaspoon baking soda,
Two cups of fine bread crumbs,
One package of seedless raisins.
Dissolve the baking soda in the milk. Beat all hard to mix and then pour into well-greased and floured oblong pans and bake in a slow oven for one hour. Cool and ice with water icing. This cake is delicious and will keep, if wrapped in wax paper, for a month.
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Loganberry Cup
One quart loganberry juice, 1 pint ginger ale, 1 pint tea, 2 lemons, 1 cup sugar.
Squeeze juice from lemons and strain. Stir sugar into hot tea. When sugar is dissolved add remaining ingredients and pour over cracked ice.
There are two things to remember in serving iced drinks: always strain lemon or orange juice before adding to other juices and always serve a drink ice cold and with chips of ice in glasses. -
SAVORY RICE
1916:Two tablespoons butter,
6 tablespoons boiled rice,
4 tablespoons chopped cooked carrots,
3 tablespoons grated cheese,
2 chopped hard-boiled eggs,
milk.Melt the butter and add the rice, carrots, cheese and eggs. Moisten with milk and season highly. Heap on a dish and brown in the oven.
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To make Sack Cream:—Take the yolks of two eggs, and three spoonfuls of fine sugar, and a quarter of a pint of sack: mix them together, and stir them into a pint of cream; then set them over the fire till 'tis scalding hot, but let it not boil. You may toast some thin slices of white bread, and dip them in sack or orange-flower-water, and pour your cream over them.
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I understand that you should get something like this recipe
@roaring https://kare18.ru/en/salaty/recept-adzhiki-s-yablokami-morkovyu-sladkim-percem-adzhika-s-yablokami-i-pomidorami/ -
@SofiaLenss Spicy adjika with apples,,
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Potato Eggs
1911:Roast four or six large potatoes in the oven with their skins on; remove the insides, but keep the shape of the potato. Put the inside of the potato in a basin and add one and a half ounces of butter (according to the number and size of the potatoes) and salt and pepper to taste. Mix together until light and add either one or two well beaten whites of eggs and beat up all together. Fill the potato skins with the paste, first rolling each piece in beaten yolk of egg; then cook in the oven and serve as soon as the tops are well colored – ten to fifteen minutes.
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@roaring Could you suggest any other recipe for hot and sweet sauce? I really like your ideas and recipes.:smiling_cat_face_with_open_mouth: :smiling_cat_face_with_open_mouth: :smiling_cat_face_with_open_mouth:
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Sweet and Spicy Sauce
1 1/4 cups ketchup
1 cup light brown sugar
1/4 cup molasses
1/4 cup apple cider vinegar
1/4 cup water
1 tablespoon Worcestershire sauce
2 1/2 teaspoons ground mustard
2 teaspoons hot Hungarian paprika or smoked paprika
1/2 teaspoon granulated garlic powder
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Optional: 1/2 teaspoon cayenne pepper
Instructions
Combine all ingredients in a medium size saucepan. Whisk until smooth and then bring to a boil over medium high heat. Reduce the heat and simmer for about 2 minutes, stirring occasionally. Let cool for a few minutes before transferring to an airtight container and refrigerating until needed. -
@roaring Thank you !!!
ingenious and simple, in short - just perfect