Really old recipes.
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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.
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Cinnamon Fried Cakes
Separate the yolk and white of an egg and beat each separately. Place a quarter of a cupful of rich milk in a bowl and add the egg yolk, a quarter of a teaspoonful each of salt and ground cinnamon, one tablespoonful of sugar, two tablespoonfuls of melted shortening and three-quarters of a cupful of flour sifted with one and a quarter teaspoonfuls of baking powder. Beat well, add the stiffly whipped egg white and enough additional flour to make a stiff dough. Roll out thin, cut in diamonds and fry in deep, hot fat. Roll while warm in powdered sugar and ground cinnamon. -
Fruit Cocktail Torte
Sift: 1 cup sugar
1 cup flour
1/2 tsp. soda
1/2 tsp. salt
Add: 1 beaten egg
1 tsp. vanilla
1/4 tsp. almond flavoring
Mix well & add 1 medium can fruit cocktail (1 lb.) drained. Mix well & pour into greased 9 by 9 inch tin. Over top spread mixture of 3/4 cup brown sugar & 3/4 cup chopped pecans. Bake @ 300 degrees for 1 hour. Serve with whipped cream or ice cream.
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BAKED EGGS.
Twelve hard-boiled eggs, one-half pint cream, butter size of an egg, one teaspoonful fine chopped parsley, one tablespoonful flour, salt and pepper. Mix cream, butter, flour and parsley. Cook till thick. Slice eggs, after each layer of eggs one of bread crumbs; cover with sauce, then bread crumbs, and bake till brown. -
Currant Jam.
Bring 20 pounds of currants to a boil, with 21 pounds of fine powdered sugar and ยฝ pound of corn starch. Let boil 25 to 30 minutes. Keep stirring till it thickens. When done put in glass jars covered tight. This jam will keep for a year if directions are followed correctly.
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PARKER HOUSE CORN ROLLS.
One and one-fourth cup white flour (measurements level), three-fourths cup cornmeal, four teaspoonfuls baking powder, one-half teaspoonful salt, one tablespoonful sugar, two tablespoonfuls butter, one egg, one-half cup milk. Method: Mix and sift dry ingredients in a bowl; chop butter in with a knife; beat egg, to which add one-half cup milk; add all slowly to dry ingredients to make a soft dough that can be handled; add more milk, if necessary; toss lightly on floured board and pat to one-half inch thickness; cut with round cutter, patting piece of butter in center; fold in center, so that opposite edges meet; put in buttered baking sheet; wet top with milk and bake in quick oven ten to fifteen minutes. -
@roaring is this you? https://www.youtube.com/watch?v=43IQDUuguVk That would have been so cool
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@prebz Oh lordy... I hope not, I got a headache just after 20 seconds of watching that. Why does he have to be so loud and what's with all the fast cuts and the weird video format ... I'm getting old...
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Spinach Soup
ยฝ peck spinach
2 tablespoons butter
1ยฝ tablespoon sugar
1ยฝ teaspoons salt
1 small onion
1 pint rich milk
2 tablespoons flour
ยฝ cup water
Put spinach in double boiler with the butter and water. Let simmer slowly until all the juice has been extracted from the spinach.Fry the onion and add. Now thicken with the flour blended with the water and strain. Add the milk very hot. Do not place on the fire after the milk has been added.
Half cream instead of milk greatly improves flavor.
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This post is deleted! -
@prebz How did you guess?
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@pathduck That is a pretty stupid clip, ain't me..
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Pickled carrots
1 qt. vinegar
1 Tbsp. whole cloves
1 Tbsp. whole allspice
1 Tbsp. mace
2 cups sugar, more if desired
Stick of cinnamon
Boil young carrots until skin slips. Remove skins, slice or leave whole. Pour syrup made of vinegar, sugar & spices (in bag) boiling hot over carrots. Let stand overnight, then bring to boil & boil 5 minutes. Remove spice bag & pack in sterilized jars. Fill jar to within 1/2 inch of top with hot syrup & seal. Nice served whole on lettuce leaf for salad.
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Merrie Companie Cake
2 3/4 cups sifted cake flour
2 tsp. baking powder
1 1/2 tsp. salt
1 3/4 cups sugar
1 cup shortening
Milk *
3/4 tsp. orange extract
3/4 tsp. almond extract
3 eggs & 1 egg yolk, unbeaten
- With butter, margarine, use 1/2 cup milk; with shortening, use 3/4 cup milk.
Measure dry ingredients into sifter. Stir shortening in bowl just to soften. Sift in dry ingredients. Add milk & flavoring & mix until flour is dampened. Beat 2 minutes, low speed. Add eggs & yolk & beat 1 minute more. Scrap bowl & beater often. Bake 375 deg. oven 1 hour or until done. Use tube pan. Very good served plain or iced.
- With butter, margarine, use 1/2 cup milk; with shortening, use 3/4 cup milk.
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Cherry dumplings
Into a pint of prepared flour chop a heaping tablespoonful of butter, stir in a cupful of milk and work into a dough. Roll into a sheet, and cut into squares about four inches across. In the center of each square put a great spoonful of stoned and sugared cherries, pinch the four corners of the pastry together in the middle over the cherries and lay the dumplings, joined sides down, in a floured baking-pan. Bake and eat hot with a hard sauce. -
Cornmeal dumplings
Scald a quart of milk, stir in three cupfuls of Indian meal, or enough to make a stiff dough; cook for five minutes, stirring often from the bottom. Take from the fire; beat in one-half cupful of powdered suet with a teaspoonful of salt, and let it get perfectly cold. Then add three eggs beaten light with two tablespoonfuls of sugar, and, lastly, a tablespoonful of flour sifted three times with half a teaspoonful of baking-powder. Make out into balls the size of an egg with floured hands, envelop in cheese-cloth squares . The dumplings will double their size in boiling, so make allowances in tying them up.Boil one hour hard. Dip into cold water for a second, turn out and eat with hard sauce.
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Peach sponge
Mash two quarts of peeled and cut-up peaches. Strew sugar over them, and let them stand for an hour to draw out the juice. Put the fruit through a vegetable press and extract all the juice. Soak a box of gelatine in cold water until dissolved, add four tablespoonfuls of sugar, and heat to scalding. Now stir in the peach juice, remove from the fire, and strain. When cool, set the bowl containing the mixture in a pan of ice, and beat into it a pint of whipped cream. When very stiff turn into a mold to form. -
BAKED ONIONS.
Cover a number of large onions with boiling water and boil twenty minutes. Drain off water and make small hole in center of each onion. Fill hole with well-seasoned mashed potatoes. Add salt, pepper and butter, and milk to cover. Bake about one-half hour. -
MEAT SOUFFLE
Make one cup of cream sauce and season with chopped parsley and onion juice. Stir one cup chopped meat (chicken, fresh tongue, veal or lamb) into the sauce. When hot, add the beaten yolks of two eggs, cook one minute, and then set away to cool. When cool, stir in the whites, beaten stiff. Bake in a buttered dish about twenty minutes and serve immediately. If for lunch, serve with a mushroom sauce. -
Chocolate marshmallows
Buy two ounces of finely powdered white gum arabic and let it stand, covered with eight tablespoonfuls of cold water, for an hour. Put it then into a double boiler, and let it heat slowly until the gum is dissolved. Strain through a cheese-cloth, wash out the double boiler and return the gum arabic to this with seven ounces of powdered sugar and two tablespoonfuls of grated chocolate. Stir over the fire for about three-quarters of an hour. At the end of this time the mixture should be stiff. Take from the fire, beat rapidly for two minutes, put in a teaspoonful of vanilla, and pour into a pan which has been well dusted with corn-starch. When cold cut into squares.