Really old recipes.
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BEEFSTEAK WITH OYSTER BLANKET.
Broil an inch-thick sirloin steak, remove to platter, spread with butter, sprinkle with salt and pepper; cover steak with one pint of oysters, sprinkle with salt and pepper, dot with butter, place on grate in hot oven until the oysters are plump. -
CHINA-CHILO
Select two pounds of the scrag end of young mutton. Cut the meat into small pieces, discarding all superfluous fat. Place in a casserole, after browning over in a little hot dripping, and add one cupful of dried flageolets (which are green-colored French beans), one pint of boiling water, two onions cut in slices, salt, celery salt and pepper to taste, and one small head of lettuce, torn in fine shreds. Cover the casserole and simmer for about three hours. A little more water may be required, but there should only be a small quantity of broth or gravy when it is properly cooked. Uncover for the last twenty minutes of cooking and serve in the casserole. -
PEANUT CANDY.
Two cups brown sugar, one tablespoonful molasses, one teaspoonful vinegar, lump butter. Cook until it hardens in water, and pour over peanuts placed in buttered pans. -
BAKED RICE
Wash one cup of rice, and put into a kettle with one cup of strained broth two cups broiling water, one half teaspoon of salt, and cook slowly until it has taken up all the water and is soft.
Beat two eggs, two tablespoonfuls of butter and one large cup of hot milk together; stir into the rice and add one heaping cupful of minced veal and ham.
Put into mold, cover and bake one hour.
To remove from mold dip first in hot and then in cold water and invert on platter.
Garnish with parsley. -
SODA BISCUIT.
Mix well one teaspoonful salt, one-half teaspoonful soda, two and one-half cups flour. Mix thoroughly with one heaping tablespoonful lard. Pour in one cup thick, sour milk or buttermilk; stir up quickly, adding as much flour as may be necessary to make stiff enough to handle. Roll about one-half inch thick. Bake in hot oven. -
SALAD No. 1.
Put alternate slices of tomatoes and pineapple on lettuce leaves and put a large spoonful mayonnaise over each.SALAD No. 2.
Chop celery, English walnuts and apples, mix with mayonnaise. Serve on lettuce leaves. -
Cream Of Tomato Soup
½ can tomatoes
4 tablespoonfuls flour
2 tablespoonfuls sugar
1 teaspoonful salt
¼ teaspoonful soda
1/8 teaspoonful pepper
1 quart milk
1/3 cupful fat
1 slice onionMelt fat in top of double boiler, add flour, stir until smooth, then add milk gradually and cook until thickened. Cook tomatoes with seasonings about ten minutes, then strain and mix with first mixture. Serve immediately with a little chopped parsley sprinkled over all.
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BUCKWHEAT CAKES.
One cake yeast, one coffee-cup cornmeal, two coffee-cups buckwheat, one teaspoonful salt, one quart tepid water. Before cooking, add four tablespoonfuls milk and two of molasses in which you have stirred a teaspoonful of soda. -
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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Honey Caramels
2 cups granulated sugar
½ cup cream or milk
¼ cup honey
¼ cup butter
Mix ingredients, heat and stir until the sugar is dissolved; then cook without stirring until a firm ball can be formed from a little of the mixture when dropped into cold water. Then beat until it crystallizes; pour into battered pan, and cut into squares. Chopped nuts may be added. -
Beef a la Pompadour
One and one-half pounds tenderloin of beef, ½ cup raisins, 1 cup pineapple cubes, salt and paprika, 4 tablespoons butter.
Trim tenderloin and cut in filets two and one-half inches thick. Melt butter and dip filet in melted butter. Arrange on a well oiled broiler and cover each filet with raisins and pineapple cubes, using half of them.
Broil under flame for eight minutes. Turn and cover with remaining pineapple and raisins and broil eight minutes. Season with salt and paprika and put on a hot platter.
Pour drippings from broiler pan into butter and simmer slowly 10 minutes. Skim out fruit and sprinkle over meat. Add two tablespoons browned flour to butter and stir till well blended. Stir in two cups of boiling water and let boil five minutes. Strain around meat on platter and serve at once.
To Brown Flour: Put flour in an iron frying pan. Stir over a hot fire till brown. Caramel can be used to make the sauce brown and adds flavor of the sauce. Browned flour and caramel mean much to the cook in the making of the sauces.
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Mutton Steak Pudding
1922:
Cut the meat into small pieces and season them well with pepper and salt, and roll them in flour. Line a small pudding basin with a light suet crust, and fill it as follows: Put a layer of raw potatoes cut into rather thick slices, then a layer of meat, and over the latter sprinkle a little chopped parsley and finely minced onion, a few pieces of celery, and salt, black pepper, and a dust of cayenne. When the basin is full pour in some weak stock before covering in the pudding. Tie the basin in a cloth which has been dipped into hot water and then dredged with a little flour, and let the pudding boil steadily for three hours.
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Pressed Chicken
Cut up two good sized chickens, season with salt, pepper and butter the size of an egg; stew slowly until the meat will drop from the bones; chop the meat fine, mix with it the gravy left in the kettle (less than half a pint), and pack into a dish or mold, with a weight over it. Slice when cold. -
STEAK AND POTATO PIE
1922:
Cut the steak in small dice; put in a saucepan with a little chopped onion, salt and pepper to taste, four potatoes cut in slices, and enough water to cover. Stew for 1 ½ hours. Then put in a pie dish till cold. Have ready two cups of boiled and mashed potatoes, mixed smoothly with a tablespoonful of melted butter. Put this over the top of the meat in a thick layer. Sprinkle some breadcrumbs over and put in a hot oven till the potato is quite brown.
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Old-Fashioned Johnny Cake
Beat 3 eggs very light; add 1 ½ cupfuls of white corn meal and a teaspoonful of salt. Warm slightly 1 pint of butter milk and beat into it 2 tablespoonfuls of heated lard. Add to the milk 1 even teaspoonful of soda and stir into the eggs and flour. Beat rapidly and spread on greased pans.
Bake in moderate oven 40 minutes. Baste the top with butter when nearly baked. When ready to serve, cut in square pieces, split and butter.
Serve hot. -
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Pepper Relish
12 green peppers
12 red peppers
12 good sized onions
Grind all & pour hot water over mixture ( just enough to cover ) Let mixture stand until it gets cold. Drain. Mix all together: peppers, onions, 3 Tbsp. salt, 2 cups sugar, 1 qt. cider vinegar. Boil this mixture 25 min. Jar.
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Velvet Biscuit
1912:One quart of flour, three eggs, three teaspoons sugar, one teaspoon salt, one heaping tablespoon of butter, half a cake of yeast, one cup of milk.
Dissolve yeast in one-third cup of water, pour it into a bowl with the milk and beat in one pint of flour. Cover and set it aside in a warm place to rise; when raised to a sponge add the butter, salt and eggs, white and yolks beaten separately, also remaining flour, and knead well. Set aside in warm place. When light roll on the board to the thickness of half an inch; cut into cakes, placing one on top of the other after buttering each, and let them raise to double their size, which will take about an hour and a half.