Really old recipes.
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OAT BREAD
Place in a bowlOne cupful of scalded milk cooled to 80 degrees Fahrenheit,
One cupful of water, 80 degrees Fahrenheit,
One-half cup of syrup,
Two teaspoonfuls of salt.
Crumble in one yeast cake and then mix until the yeast cake is dissolved and then add
Four cupfuls of flour.
Beat to mix and then let the sponge rise for two and a half hours. Now add
Two cupfuls of rolled oats,
Two cupfuls of flour.
Knead to smooth elastic dough and then place in a greased bowl, turning the dough to coat thoroughly with shortening. Let rise for one and three-quarter hours. Pull the corners down to the centre and punch down. Turn over and let rise for one hour. Now turn out on moulding board and cut into loaves. Shape between the hands and place on the moulding board and cover. Let spring for ten minutes and then shape for pans. Place in well-greased pans and brush the tops of loaves with melted shortening. Let rise forty minutes. Bake in hot oven.
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ONION CUSTARD.—Peel and slice some mild onions, (ten or twelve, in proportion to their size,) and fry them in fresh butter; draining them well when you take them up. Then mince them as fine as possible. Beat four eggs very light, and stir them gradually into a pint of milk, in turn with the minced onions. Season the whole with plenty of grated nutmeg, and stir it very hard. Then put it into a deep, white dish, and bake it about a quarter of an hour. Send it to table as a side dish to be eaten with meat or poultry.
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Black Walnut Cake
1 cup butter (creamed)
1 cup sugar
4 eggs
1 cup milk
2 teaspoons baking powder
Flour to stiffen
1 cup walnuts
1 teaspoon vanilla
Bake 20 or 30 minutes according to oven. -
Rice Snowballs
Boil a pint of rice in 2 quarts of water with a teaspoonful of salt until soft; then put it in small cups, having them quite full. When perfectly cold turn them into a dish. Take the yolks of 3 eggs, 1 pint of milk, 1 teaspoonful corn starch; flavor with lemon, and cook as you do soft custard. Turn over the rice half an hour previous to eating. This is a nice dessert in hot weather. Sweet meats are a good accompaniment.
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Grapefruit pie
First bake a shell as for lemon pie, then make a filling as follows: Mix one tablespoon of cornstarch in a little cold water, and over this pour one cupful of boiling water. To this add the juice of two grapefruits, the grated rind and juice of one orange, the beaten yolks of two eggs, and the white of one, and a small piece of butter. Put all in the double boiler and cook until thick, stirring all the time. When done, put in the shell. Now beat up the white of the second egg with one-half a cupful of sugar until thick, and spread with a knife over the pie. Put in the oven and let brown lightly. Serve cold. This makes a delicious pie. -
Banbury Tart
1 cup flour
2 heaping tablespoons of lard
Cold water
Handle as little as possible; roll thin and cut with cutter 6 inches in diameter.Filling
1 egg beaten light
1 cup raisins
1 cup sugar
1 tablespoon of flour
Juice of one lemon and grated rind
Mix well and cook to consistency of custard, and fill the pastry which is turned up and made into the shape of a tart. -
Chocolate Custards
Cook four tablespoonfuls of grated chocolate with one cupful of milk and cook in a double boiler until it becomes smooth; then add three cupfuls of milk and when hot pour it over one cupful of sugar which has been mixed with the well beaten yolks of four eggs. Return to the fire and stir until it begins to thicken. It must not boil. Add one teaspoonful of vanilla and when cool pour into tall glasses. Sliced banana added to this is delicious.
This same custard can be used in a pastry shell, especially if the bananas are added, as it is then a little thicker. It must be put in the shell, however, just as it is being served. -
Toad in the Hole
Cut about one pound of round steak into dice about one inch square. Make a smooth batter of one egg, pint milk, one cup flour and half teaspoon each baking powder and salt. Butter a pudding dish, put in the dice of meat, season well with salt, pepper and sage, if liked; pour over the batter and bake one hour in a moderate oven. Serve hot. Can be made with mutton, lamb or pork. -
To Make Butter In Five Minutes Without a Churn
1859:
After straining the milk, set it away for about twelve hours, for the cream to “rise.” (Milk dishes ought to have good strong handles to lift them by.) After standing as above, set the milk without disturbing it on the stove; let it remain there until you observe the coating of cream on the surface assume a wrinkled appearance, but be careful it does not boil, as should this be the case the cream will mix with the milk and cannot again be collected. Now set it away till quite cold and then skim off the cream, mixed with as little milk as possible. When sufficient cream is collected proceed to make it into butter as follows:
Take a wooden bowl, or any suitable vessel, and having first scalded and then rinsed it with cold spring water, place the cream in it. Now let the operator hold his hand in water as hot as can be borne for a few seconds, then plunge it in cold water for about a minute, and at once commence to agitate the cream by a gentle circular motion. In five minutes or less, the butter will have come, when, of course, it must be washed and salted according to taste. No better butter can be made by the best churn ever invented.
To those who keep only one cow, this method of making butter will be found really valuable; while quite as large a quantity of butter is obtained as by the common mode, the skim-milk is much sweeter and palatable. In the summer season it will usually be found necessary to bring the cream out of the cellar (say a quarter of an hour before churning) to take the excessive chill off; in winter place the vessel containing the cream over another containing water to warm it; then continue to agitate the cream until the chill has departed.
Before washing the butter, separate all the milk you possibly can, as the latter will be found excellent for tea cakes. Butter made in this manner will be much firmer, and less oily in hot weather than when made in the ordinary way. -
Breakfast stew of squirrels
Clean and joint a pair of large gray squirrels; lay in vinegar and water for an hour; wipe dry and brown them slightly in pork fat in which a sliced onion has been fried. Pack the squirrels in a pot, pour over them the fat and onion from the frying-pan and a cup of weak stock. Cover closely and simmer until tender. Season with pepper, celery salt and kitchen bouquet; thicken with browned flour rubbed to a paste with butter, boil up and serve. Stew the squirrels tender overnight, seasoning and thickening the gravy when you warm them up in the morning. -
Lancaster County Pie
1 cup molasses
1 teaspoon soda
1 cup sugar
1 cup boiling water
3 cups flour
½ cup butter
Make a pie crust and line 4 pie pans. Put soda in the molasses and heat thoroughly, then add the boiling water. Divide in the four pans. Mix flour, sugar and butter together for the crumbs and put on top of the syrup.Bake in moderate oven.
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NEW POTATOES IN CRUMBS
Wash the potatoes, scrape and boil them in unsalted water (never put a vegetable that has ripened under the ground in salted water if you wish it light and fluffy). When tender, but not entirely cooked, drain and cut the potatoes in halves. Dip them in melted butter, then in fine breadcrumbs mixed with finely chopped parsley and well seasoned, and bake in a hot oven for ten minutes. Serve these potatoes very hot with roast, steak or fried chicken.
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Banana Stuffing
Banana stuffing for roast goose or duck.
Peel six or eight ripe bananas and chop rather coarsely. Season well, pepper and salt and add half a breakfast cup of white bread-crumbs a beaten egg, chopped parsley, and savoury herbs to taste. Mix the whole well, and stuff the meat or birds in the usual manner with this preparation. The delicate flavour of the banana gives a delicious aroma to the birds when cooking. -
PIG'S FRY.
A pig's fry consists of the heart, liver, lights, and some of the chitterlings; these are to be first cut up in slices, then seasoned with pepper and salt, rolled in a little flour, and fried with some kind of grease in the frying-pan. As the pieces are fried, place them on their dish to keep hot before the fire, and when all is done, throw some chopped onions and sage leaves into the pan, to be fried of a light colour; add a very little flour, pepper, and salt, a gill of water, and a few drops of vinegar; boil up this gravy, and pour it over the pig's fry.
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BAKED SHEEP'S HEADS.
Buy a couple of sheep's heads, get the butcher to split them for you, place them in an earthen baking-dish, with two ounces of dripping, some chopped shalots, thyme, bay-leaf, winter savory, pepper and salt, and a good pinch of allspice; moisten with a quart of cider, or water, strew a coating of bread-raspings all over the surface of the heads, and bake them for two hours.
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SCOLLOPED BRAINS
Soak brains (one set for two persons) in salt water for half an hour, then boil 10 minutes. Chop finely. Make a white sauce, season with a little anchovy and pepper, mix together and pour mixture into scollop dishes and sprinkle lightly with breadcrumbs. Bake until light brown, and add a little lemon juice before serving.
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Black Bean Soup
One pint of black beans soaked over night in 3 quarts of water.In the morning pour off the water and add fresh 3 quarts. Boil slowly 4 hours. When done there should be 1 quart. Add a quart of beef stock, 4 whole cloves, 4 whole allspice, 1 stalk of celery, 1 good sized onion, 1 small carrot, 1 small turnip, all cut fine and fried in a little butter.
Add 1 tablespoon flour, season with salt and pepper and rub through a fine sieve.
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Beef Kidney
Cut the kidney into thin slices, flour them, and fry to a nice brown. When done, make a gravy in the pan by pouring away the fat, putting in a small piece of butter, one quarter pint of boiling water, pepper and salt, and a tablespoonful of mushroom catsup. Let the gravy just boil up, pour over the kidney, and serve.