Really old recipes.
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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. -
Apple and celery salad
Cut enough crisp celery into small bits to make a cupful. Lay in iced water. Peel and cut four large apples into small dice, dropping these into water as you do so. Drain the celery and sprinkle it with salt. Drain the apples, mix with the celery, and pour over all a thick mayonnaise dressing. Serve very cold. -
APPLE CHARLOTTE.
One cup apple sauce, one cup sugar, one-third package gelatin, three cups cold water, three cups boiling water, one lemon. Dissolve the gelatin (Knox's preferred) in cold water for five minutes, add the boiling water, sugar, lemon juice and apple, strain and set it to cool. When it is nearly stiff, add the well-beaten whites of three eggs. Line a mold with lady-fingers, pour in jelly and let stand until firm. It is nice served with whipped cream or a sauce made from yolks of eggs. -
Apple snow
Stew peeled and sliced apples until they are so soft that they can be rubbed through a colander. There should be a pint of this apple sauce. Set aside until cold. Beat the whites of three eggs to a stiff froth, and into this beat the apples by the spoonful, alternately with a cupful of powdered sugar. When very stiff, add a teaspoonful of lemon juice, turn into chilled glasses, heap whipped cream upon the top, and serve. -
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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Walnut Spice Kisses
1 egg white
Dash salt
1/4 cup sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
1 cup finely chopped walnuts
Beat egg white with salt until stiff. Gradually beat in sugar mixed with spices. Fold in chopped nuts. Drop from teaspoon on greased cookie sheet. Top with walnut halves & bake @ 250 deg.. 35 to 40 min. Makes about 2 doz.
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Orange Pie
1 Large Grated Apple
1 Orange—grated rind and juice
½ cup Sugar
2 Eggs—Butter size of an egg
Grate apple; add orange, sugar, butter and yolks. Beat whites and add lastly. Bake slowly in open shells. -
Molasses candy (No. 1)
Stir together three cupfuls of molasses and a cupful of brown sugar. Add a gill of vinegar and put all over the fire in a porcelain-lined saucepan. Bring slowly to a boil and stir the syrup often as it cooks. Test the candy, from time to time, by dropping a bit into iced water. As soon as this bit hardens stir into the boiling syrup a heaping teaspoonful of butter; when this melts, add a teaspoonful of baking-soda dissolved in a tablespoonful of boiling water, and remove immediately from the fire. Pour into buttered tins and cut into diamond-shaped candies, or pull into ropes.Molasses candy (No. 2)
Boil together a cupful of molasses, one of brown sugar, a tablespoonful of butter and a tablespoonful of vinegar. When a drop hardens in cold water remove from the fire, beat in a small teaspoonful of baking-soda, stir hard, and turn into buttered pans. As it hardens, cut into squares, or when hard break into bits. -
Risen brunette muffins
Cream together two tablespoonfuls of brown sugar and one tablespoonful of butter and add to it three cups of warm (not hot) milk. Sift into a bowl three cups of graham flour and one of white, with a teaspoonful of salt. Pour into this the butter,64 sugar and milk mixture and add a cup of warm milk in which half a yeast-cake has been dissolved. Beat thoroughly and set in a warm place to rise for at least six hours. Butter muffin-tins, half fill with the mixture, and set on a stool by the range to rise for fifteen minutes before baking in a steady oven. -
NUT SCRAPPLE
1916:
Two quarts boiling water,
2 cups corn meal,
1 cup hominy,
1 tablespoon salt,
2 cups nut meats.Cook hominy and corn meal in a double boiler until very thick. Add chopped nuts and pour in a greased dish. Keep in a cold place. Cut in slices and fry. Serve with syrup or plain.
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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. -
Frozen apple float
1917: Pare, core and quarter five juicy cooking apples. Cook one quarter of a cupful of water, two cloves, the grated rind of half a lemon, half a teaspoonful of ground cinnamon and half a cupful grated maple sugar. When soft, press through a sieve. When the apple puree is cold, beat the chilled whites of two eggs as swiftly as possible; add three tablespoonfuls of powdered sugar and fold in the meringue. Freeze slowly as for sherbet and serve in crystal ice cups -
Potted Ham and Tomatoes
Take ½ lb. of cold ham, 4 large tomatoes, 2 oz. butter, 2 eggs, and seasoning.
Skin and cut up the tomatoes, stew with the butter until tender. Mince ham very finely, add to other ingredients, and boil a few minutes. Beat up eggs, add gradually into the paste, keep boiling, and stir until it thickens. Season with pepper and salt, and pot in the usual way. If covered with mutton dripping it will keep several weeks. -
Baked chocolate custard
Into a quart of scalding milk stir five tablespoonfuls of grated chocolate wet with cold milk. Cook for a minute. Have the yolks of seven eggs and the whites of five (reserving the other whites for a meringue) beaten light with a cupful of sugar. Pour the scalding milk and chocolate gradually on the eggs and sugar, and turn into a buttered pudding-dish set in a pan of boiling water. Bake until firm, then draw to the door of the oven and spread with a meringue made of the reserved whites and two tablespoonfuls of powdered sugar. Return to the oven and bake to a delicate brown. Eat cold with cream. -
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Banana Charlotte
In a double boiler heat a cupful of cream, to which you have added a pinch of soda. Sweeten slightly, and thicken with a heaping teaspoonful of corn-starch dissolved in a gill of cold milk. Keep warm over hot water—stirring occasionally to prevent lumping—while you nearly fill a bowl with alternate layers of sliced bananas and very thin slices of sponge cake—the latter moistened slightly with milk. When the bowl is three-quarters full pour over the contents the thickened cream and set aside to get very cold. Fill the bowl with sweetened whipped cream, heap it high and serve. -
Banana fritters (No. 1)
Whip three eggs very light and beat into them a cupful of milk and a cupful of flour that has been sifted with a teaspoonful of baking-powder and a saltspoonful of salt. Cut six bananas into small bits, stir these into the batter, and drop by the spoonful into deep, boiling cottolene or other fat. When golden brown, drain in a colander lined with tissue-paper. Sprinkle with powdered sugar, and serve hot.Banana fritters (No. 2)
Peel and cut bananas lengthwise into thick slices. Squeeze over them a few drops of lemon juice, then turn over and squeeze juice on the under side. Dry between soft cloths, and dip into fritter batter, coating each slice thoroughly. Fry in deep, boiling cottolene or other fat to a light brown. -
Bird’s nest pudding
Put into a buttered baking-dish six or seven pared and cored apples. Mix to a smooth paste with cold milk five tablespoonfuls of flour, and add the yolks of three eggs well beaten. Then add one teaspoonful of salt and the whites of the eggs well beaten. Then more milk, using one pint in all. Pour this mixture over the apples and bake one hour in a moderate oven. Serve with any good sauce.
