Really old recipes.
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DOMESTIC FRONTINIAC.—Put into a large kettle, twelve pounds of broken-up loaf-sugar; and pour on it six gallons of clear, soft water, and let the sugar dissolve. Take seven pounds of the best raisins, and chop them small, having first removed the seeds. Mix the raisins with the dissolved sugar; set the kettle over the fire, and let it boil for an hour, skimming it well. Have ready half a peck of full-blown elder-blossoms, gathered just before they are ready to fall from the branches. Take the kettle from the fire; pour the liquor into a clean tub; and as soon as it has cooled, (so as to be merely lukewarm,) stir in the elder-flowers. Cover it closely. Next day, add six large table-spoonfuls of lemon-syrup, and four of strong, fresh yeast. After the wine has fermented two days, strain it into a clean cask; and, after it has stood two months, bottle it. Next summer, it will be in fine order for drinking, and will be found a delicious wine; very similar to the real Frontiniac.
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PUMPKIN MUSH.—Pour into a clean pot, two quarts or more of good milk, and set it over the fire. Have ready some pumpkin stewed very soft and dry; mashed smooth, and pressed in a cullender till all the liquid has drained off. Then measure a large pint of the stewed pumpkin; mix with it a piece of fresh butter, and a tea-spoonful of ground ginger. Stir it gradually into the milk, as soon as it has come to a boil. Add, by degrees, a large pint or more of corn meal, a little at a time, stirring it in, very hard, with the mush-stick. If you find the mush too thin, as you proceed, add, in equal portions, more pumpkin and more corn meal, till it becomes so thick you can scarcely stir it round. After it is all thoroughly mixed, and has boiled well, it will be greatly improved by diminishing the fire a little, or hanging the pot higher up, so as to let it simmer an hour or more. Mush can scarcely be cooked too much. Eat it warm with butter and molasses, or with rich milk. It is very good at luncheon in cold weather.
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Lamb Chops and Oranges
Six chops, six slices orange, melted butter, paprika, salt.
Dip each chop in melted butter, place on a well oiled broiler. Broil eight minutes. Turn and place a slice of orange on each chop. Broil eight minutes longer. The fat should be trimmed from chops. Sprinkle with salt and paprika and serve very hot with a garnish of sliced oranges. Lamb chops can be pan broiled quite as well as broiled under the flame. Trim fat from chops and dip in melted butter. Place in hissing frying pan and put a slice of orange on each chop. Turn frequently, keeping the orange always on top of the chop.
Allow for 20 minutes for broiling the meat. -
Honey Cookies
2/3 cup honey
2/3 cup sugar
2 ½ cups flour
¼ teaspoon soda
1 ½ teaspoon cinnamon
1 teaspoon cloves
1 teaspoon allspice
2 oz. finely chopped candied orange peel
½ lb. walnut meat chopped finely
Sift together the flour, spices and soda and add other ingredients. Knead thoroughly, roll out thin and cut with biscuit cutter. These cookies are very hard. -
RACUCHY KARTOFLANE Z OWSIANĄ MĄKĄ.
1 kg. kartofli, 25 dkg. mąki owsianej, 2 łyżki oleju, sól.
Duże, surowe obrane kartofle utrzeć na tarce, dokładnie wymięszać z przesianą mąką owsianą, osolić. Smażyć dosyć duże, cienkie placki na rozpalonym oleju.
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CRAB SALAD
1890:
Boil one dozen crabs thirty minutes adding a little salt to the water. When cold pick out the meat. Make a mayonnaise dressing as follows: Beat the yolks of two eggs, add pepper salt and mustard, and mix well together. Then slowly add half a pint of olive oil or enough to thicken the dressing. If too thick add a few drops of lemon juice or vinegar. Great care should be exercised in pouring the oil, as it will curdle if poured too fast. Now mix the crab meat and the mayonnaise together.
Garnish a dish with crisp lettuce leaves or water cresses, place the crabs in the centre and serve. -
TRIPE STEW
1918:1 pound tripe, cut in dice
3 cupful water
2 green peppers, chopped
3 onions, chopped
1 tomato, chopped
½ teaspoonful salt
1/8 teaspoonful pepper
1/8 teaspoonful paprikaMix all together and cook slowly for one hour.
Serve with boiled rice or macaroni. -
Baked Tomato Eggs
Select three small tomatoes, cut a slice from the stem and scoop out part of the center and immerse in hot water for five minutes. Lift out carefully into greased timbale molds, drain and sprinkle with salt and paprika. Add a few drops of onion juice and break into each an egg. Sprinkle lightly with salt, dot with bits of butter and bake in a moderate oven until the eggs are set. Serve in the molds or baking dishes. -
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Farina Dumplings
Boil one cup of milk with one tablespoon butter and one cup of farina until done; when cold add four eggs, half a teaspoon salt and a little nutmeg; mix until smooth; take a tablespoon and form small dumplings, which must be dropped into salted boiling water. -
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Green Corn Balls
1913:Beat a whipped egg, two teaspoons melted butter and one of white sugar and salt to taste into two cups green corn cut from the cob and put with mixture enough flour to enable you to handle it and form it into balls. Roll these in raw egg and then in flour and fry in deep fat.
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Haricot Beans Rissoles
1922:
Ingredients: Quarter of a pound of haricot beans, one ounce of dripping, one onion, one ounce of butter, one egg, a little flour, pepper and salt and breadcrumbs.
Method: Rub the beans through a wire sieve after having been well cooked, and add to them the butter, seasoning, and enough beaten egg to bind all together. Allow the mixture to cool, then form into balls with the aid of a little flour. Egg and breadcrumb these, and fry them in boiling fat to a nice brown colour. Drain on kitchen paper, and serve the fritters hot garnished with parsley. -
Sherry Oyster Cocktail
1917:
Allow 6 oysters to each cocktail and pour over a dressing made of sherry wine, salt and cayenne, allowing 2 tablespoonfuls wine and a few grains salt and cayenne to each cocktail. Let oysters stand in sauce in a cold place 15 minutes before serving. -
Sweet Soup
1912:Put into two quarts of boiling water a cup of sago, a sliced lemon, and half a pound of good prunes.
Boil until clear. Then add a pint of red currant juice and half a pint of red raspberry juice, sweeten to taste, and serve.
Any kind of red berry Juice will do. -
“Entire Wheat” Raisin-Nut Bread
1 cupful entire wheat flour
1 cupful white flour
1 cupful sugar
½ teaspoonful salt
3 teaspoonfuls baking powder
1 cupful walnut meats
½ cupful raisins
1 cupful milk
Mix all dry ingredients. Chop the nuts finely. Wash the raisins and scald them in one-third cupful of boiling water for ten minutes, drain and dry before stirring into the dry materials. Add the milk, mix well and put in greased pan. Bake in a moderate oven (360 degrees) for an hour. This quantity will make one loaf. -
Scalloped Kidney
Cut up an ox kidney in thin slices, season with pepper and salt. Butter a pie dish and put a layer of kidney slices, one of finely cut onion and one of breadcrumbs, some little bits of butter and a few drops of Worcester sauce. Fill up the dish with alternate layers. Finally pour in half a teacupful of water and sprinkle bread raspings on top. Bake in a moderate oven for one hour.
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A TREACLE PUDDING.
Ingredients, two pounds of flour, twelve ounces of treacle, six ounces of suet or dripping fat, a quarter of an ounce of baking-powder, a pinch of allspice, a little salt, one pint of milk, or water. Mix the whole of the above-named ingredients in a pan, into a firm compact paste; tie it up in a well-greased and floured pudding-cloth; boil the pudding for at least two hours and a-half, and when done, cut it in slices, and pour a little sweetened melted butter over it.
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