Really old recipes.
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Wheatmeal Scones
Two cups wheatmeal flour, 1 oz. dripping or butter, ½ teaspoonful soda, 1 teaspoonful cream of tartar, or 2 teaspoonfuls baking powder, 1 cup warm milk or ½ cup warm water (egg yolk makes them richer), pinch salt.Mix flour and baking powder through sifter, and butter with fingertips, then the warm milk, using a knife for mixing. Turn out onto a floured board. Pat with the knife, and cut. Have a very hot oven; they will take 10 to 15 minutes. When nearly done brush over with milk to brown them. Half cup sultanas can be added, and are very tasty for children’s school lunches.
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Zweiback
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Savory Rice
Put on the rice with enough water to cover it, and simmer it gently, taking care it does not burn, till all the water is absorbed. Then add just enough milk to cover it, and simmer again till all the milk is absorbed. Stir in a tablespoonful of butter, with pepper and salt to taste. Turn all into a piedish, sprinkle the top thickly with grated cheese, and brown quickly in a sharp oven.
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Green Tomato Pickle
To 14 lb. green tomatoes, one large cup sugar, one dozen small onions, ½ lb. mustard, 1 oz. mustard seed, 2 oz. turmeric, 2 oz. allspice, one large cup flour, 1 oz. cloves, a few chillies.
Cut the tomatoes into slices, liquor, and sprinkle with salt, let draw two days. Pour off, and put all ingredients into a pan, cover with vinegar, and boil until quite tender. Put into jars, and cover when cold.Recipe No. 2:
6 lb. tomatoes, slice and sprinkle with salt, leave 12 hours, drain off liquor, slice two large onions, two tablespoonfuls cloves, allspice, mustard seed, half-cup mustard, 1 oz. turmeric, half pint treacle, 1 lb. sugar, two quarts vinegar. Put treacle, sugar and vinegar into pans, let simmer half an hour, add tomatoes, onions, and spices. Boil 15 to 20 minutes. Seal, and put into cool place. Ready in three weeks. -
Carrot Marmalade
Take 4 medium-sized carrots, 4 lemons, 12 cupfuls of water and 4 lb. of sugar. Slice the carrots and lemons very thinly, place in a preserving pan with water, and leave for 24 hours. Place on fire and boil for an hour, then add the sugar and boil again until it jellies when tried in a saucer. -
TEMPERANCE MINCE-MEAT.—Take three pounds of the lean of a round of fresh beef, that has been boiled the day before. It must be thoroughly boiled, and very tender. Mince it, as finely as possible, with a chopping-knife; and add to it two pounds of beef-suet, cleared from the skin and filaments, and minced very small. Mix the suet and the lean beef well together; and add a pound of brown sugar. Pick, wash, and dry before the fire, two pounds of Zante currants. Seed and chop two pounds of the best raisins. Sultana raisins have no seeds, and are therefore the most convenient for all cookery purposes. Grate the yellow rind of three large lemons or oranges into a saucer, and squeeze upon it their juice, through a strainer. Mix this with the currants and raisins. Prepare a heaped-up table-spoonful of powdered cinnamon; the same quantity of powdered ginger; a heaped tea-spoonful of powdered nutmeg; the same of powdered cloves; and the same of powdered mace. Mix all these spices into a quart of the best West India molasses. Then mix well together the meat and the fruit; and wet the whole with the spiced molasses; of which you must have enough to make the mixture very moist, but not too thin. If you want the mince-meat for immediate use, add to it four pounds of minced apple. The apples for this purpose should be pippins or bell-flowers, pared, cored, quartered, and chopped fine. Add, also, half a pound of citron, not minced, but cut into long slips.
If you intend the mince-meat for keeping, do not add the apple and citron until you are about to make the pies, as it will keep better without them. Mix all the other articles thoroughly, and pack down the mince-meat, hard, in small stone jars. Lay upon the top of it, a round of thin white paper, dipped in molasses, and cut exactly to fit the inside circumference of the jar. Secure the jars closely with flat, tight-fitting corks, and then with a lid; and paste paper down over the top on the outside.
West India molasses will be found a good substitute for the wine and brandy generally used to moisten mince-meat.R.I.P. Brother, Covid shows no mercy...
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Olio Soup
This famous soup is made in the imperial kitchen. The ingredients and process being somewhat elaborate, a special room called the “olio kitchen” is used for its preparation.
Take seven pounds of beef and six pounds of veal and cut them into small pieces; lay side by side in a deep pan, and upon this place a thin layer of sliced suet, and upon the top of that four onions cut in slices. Over the whole is poured just one pint of water. The pan is placed in the oven and allowed to stand for two hours. Then it is half filled with water and allowed to boil gently, the scum being taken off continually. After two hours more add half a leg of mutton, half a hare or rabbit, two old chickens and two old partridges, all cut up, besides celery and parsley roots, cabbage, turnips and carrots, also cut in slices. Then the pan is filled to the brim with water and allowed to boil for five hours.
The olio is then finished. It is put aside to cool, so that all the fat forming a crust on the top can be taken off. The soup then is poured through a fine wet napkin. Will keep for a few days. -
Pittsburgh Potatoes
1 onion
1 quart potato cubes
½ can pimentos
2 cups white sauce
½ lb. cheese
1 teaspoon salt
Cook potatoes with chopped onion. Drain and add pimentos cut fine. Pour white sauce over; stir in cheese; bake in a moderate oven. -
Baked Tomatoes
8 large smooth tomatoes
2 green peppers
1 tsp. salt
1½ pints milk
1 good sized onion
1½ T. sugar
flour
Wash tomatoes, do not peel, slice piece from top of each and scoop out a little of the tomato. Cut peppers in two lengthwise and remove seeds—place in cold water.Now put onion and peppers through meat chopper, sprinkle a little sugar and a little salt over each tomato and place in good sized baking dish; now put ground onion and ground peppers on top of tomato.
Put butter in skillet and when melted, not brown, stir in flour until a paste is formed, now add gradually the milk as you would for cream dressing, stir constantly.
The dressing must be very thick to allow for the water from the tomatoes. Put this sauce around the tomatoes, not on top and place in a moderate oven to bake about one hour slow. Serve if possible in the same dish in which it was baked as it is very attractive.
Mary Roberts Reinhart
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Baked Beans
1 quart beans
1 scant teaspoon baking soda
3 tablespoons molasses
¼ pound salt pork
¼ pound bacon
3 tablespoons vinegar
½ teaspoon mustard
salt and pepper to taste
3 tablespoons catsup
Soak beans over night in luke warm water with soda. In morning pour off water and wash in cold water. Now place salt pork in bottom of bean crock and put layers of beans on top, sprinkle with pepper and salt, when filled nearly to top put on slices of bacon.Now blend mustard with vinegar, now add molasses and catsup and pour over the beans and fill up and over the top with luke warm water. Bake in a slow oven for at least six hours, longer if necessary.
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Codfish Salad
1 piece of codfish
½ cup diluted vinegar
black pepper to season
1 cup cold boiled potatoes, slices very thin
1 tablespoon chopped parsley
1 hard boiled egg
1 teaspoon olive oil
Soak fish over night. Place in fresh water and bring to the boiling point. Do not allow it to boil. Take out fish and shred. Remove all skin and bones. Allow it to cool.Add potatoes, parsley, pepper, oil and vinegar.
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Chicken Croquettes
1 pound of chicken
3 teaspoons chopped parsley
1½ cups cream
1 small onion
¼ pound butter
¼ pound bread crumbs
season to taste
1 pinch of paprika
Grind meat twice. Boil the onion with the cream and strain the onion out. Let cool and pour over crumbs. Add parsley and butter, and make a stiff mixture. Now add seasoning.Mix all together by beating in the meat. If too thick add a little milk and form into croquettes, and put in ice box.
When cool dip in beaten egg and then in crackers or bread crumbs. Fry in deep fat.
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Nut Scrapple
On a crisp winter morning a dish of nut scrapple is very appetizing and just as nutritious as that made of pork. To make it, take two cupfuls of cornmeal, one of hominy and a tablespoon of salt and cook in a double boiler, with just enough boiling water until it is of the consistency of frying. While still hot add two cupfuls of nut meats which had been put through the chopper; pour into buttered pan and use like other scrapple.Peanut omelet is a delicious way to serve nuts. Make a cream sauce with one tablespoon of butter, two tablespoons of flour and three-quarters of a cupful of flour and three-quarters of a cupful of milk poured in slowly. Take from the fire, season, add three-quarters of a cupful of ground peanuts and pour the mixture on the lightly beaten yolks of three eggs. Fold in the stiffly beaten whites, pour into a hot baking dish and bake for 20 minutes.
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Macaroni a la Italienne
2 lbs. ground meat
2 onions
1 large tablespoon butter
1½ tablespoons sugar
salt and pepper to taste
1 large can tomatoes
2 lbs. macaroni
Parmesan cheese
2, 3 or 4 cups water
Put butter in a pan and allow it to melt, add onions and cook until light brown, not dark. Now add meat and cook slowly, now add sugar, and seasoning and tomatoes, and as it cooks down add 1 cup of water. Allow it to cook three hours or longer, adding more water as it needs it. It will turn dark, almost a mahogany, as it nears the finishing point. When almost done put macaroni on in plenty of boiling salt water and cook almost twenty minutes. Do not allow it to cook entirely. When done drain off water. Now take baking dish, and put a layer of macaroni on bottom, now a layer of parmesan cheese, now a layer of the tomato and meat sauce, now a layer of cheese and repeat with macaroni, cheese, sauce, etc., until the top is reached. Put on a generous layer of sauce and cheese and allow it to bake about a half hour in a medium oven, being careful that it is not too hot.Regarding how much water to add must be determined by cook. Some times it boils more rapidly. The sauce must not be too thin.[88]
To serve with Macaroni Italienne the following is very fine.
Have the butcher cut a 2 pound round steak as thin as possible and prepare the following way:
1 generous cup grated bread crumbs
2 anchovies, cut fine
½ tablespoon parsley, cut fine
3 eggs boiled hard
½ tablespoon parmesan cheese
seasoning to taste
Grate the bread, cut anchovies and parsley fine. Mix all with seasoning and cheese and spread on steak. Now place the eggs which have been boiled hard, peel, and allow to remain whole on top of bread crumbs, etc. Place at equal distance from each other, and roll up and bind with skewers or cord. Put this into the pot with the tomato and meat sauce and allow it to cook until the sauce is done, at which time the meat roll will also be ready to serve. Place the roll on a dish and cut in slices.This, with a light salad, is sufficient for a dinner.
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Mutton Steak Pudding
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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To make Shrewsbury Cakes:—Take to one pound of sugar, three pounds of the finest flour, a nutmeg grated, some beaten cinamon; the sugar and spice must be sifted into the flour, and wet it with three eggs, and as much melted butter, as will make it of a good thickness to roll into a paste; mould it well and roll it, and cut it into what shape you please. Perfume them, and prick them before they go into the oven.
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Country Captain
A tasty and appetizing way of cooking a fowl:
Cut a fowl into neat pieces, melt some butter in a frying pan in which there is an onion cut into fine slices. Fry the fowl, sprinkling it plentifully with good curry powder, add a little salt, and fry till well cooked. Chop up some parsley finely and sprinkle over the pieces.
Serve very hot with fried onions.