Really old recipes.



  • To keep Green Peas till Christmas:—Shell what quantity you please of young peas; put them in the pot when the water boils; let them have four or five warms; then first pour them into a colander, and then spread a cloth on a table, and put them on that, and dry them well in it: have bottles ready dry'd, and fill them to the necks, and pour over them melted mutton-fat, and cork them down very close, that no air come to them: set them in your cellar, and when you use them, put them into boiling water, with a spoonful of fine sugar, and a good piece of butter: and when they are enough, drain and butter them.



  • Inexpensive Spice Cake
    ½ cup shortening
    2 cups brown sugar
    grated rind of lemon
    2 eggs, 3 cups flour
    1 lb. seeded raisins
    ½ teaspoon cinnamon
    dash of cloves and nutmeg
    Boil raisins in 1½ cups water twenty minutes.

    Mix shortening, sugar, lemon rind, eggs and spices, add one cup flour then raisins drained but still hot. Then the other two cups flour and ½ cup of the water in which the raisins were boiled to which add 1 teaspoon bi-carbonate soda.

    Bake in gem pans in moderate oven. This makes 30 cakes which can be iced with white or chocolate icing.



  • Minced Chicken With Green Pepper
    A dish that may be prepared on the chafing dish just as well as on the range is made of remnants of cold cooked fowl cut in dice, of which there should be one cup. Cover a green pepper with boiling water, and let boil 10 minutes. Drain pepper, remove seeds and cut in narrow strips two inches long, using a pair of scissors. Melt two tablespoons of butter, add one and one-half tablespoons of flour, and stir until well blended; then pour on gradually, while stirring and beating constantly, two-thirds of a cup of chicken stock.
    Bring to the boiling point, add chicken dice and peppers; again bring to the boiling point, and serve on pieces of toasted bread. By chicken stock I mean the water in which a fowl has been cooked.



  • CHICKEN PIE

    (To be eaten cold).
    Take 1 chicken, 2 pork sausages, 3 or 4 slices of bacon, 2 hard-boiled eggs, salt, pepper, a little mace, herbs, puff paste or short crust. Joint the chicken neatly and skin each joint. Stew these gently in about a cupful of water with salt, pepper, and a little ground mace till tender, then put in a piedish with bacon, cut up, the hard-boiled eggs sliced, and the sausages divided into 6 or 8 balls like forcemeat. Pour gravy over, cover with puff or short crust, and bake until the pastry is. Cooked. In the meantime soak quarter of a packet of Nelson’s gelatine in just enough water to cover, and make a good gravy by stewing for an hour the jiblets and any bones you may have. When the pie is taken from the oven, add the gelatine to the gravy, stir till dissolved, pour through hole in the pie, and stand aside till quite cold.



  • Oyster Savories
    These make a more substantial dish, and are delicious when served with a celery salad: Six oysters, six slices of bacon, fried bread, seasoning. Cut very thin strips of bacon that can be purchased already shaved is best for the purpose. Season the oysters with pepper and salt, and wrap each in a slice of the bacon, pinning it together with a wooden splint (a toothpick). Place each oyster on a round of toast or of fried bread, and cook in the oven for about five minutes. Serve very hot, and sprinkle with pepper.



  • 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.



  • REGENT’S PUNCH
    One pound of loaf sugar or rock candy, one large cup of strong tea (made), three wine glasses of brandy, three wine glasses of rum, one bottle of imported champagne, two oranges (juice only) three lemons, one
    large lump of ice.



  • To pickle Pods of Radishes:—Gather the youngest pods, and put them in water and salt twenty-four hours; then make a pickle for them of vinegar, cloves, mace, whole pepper: boil this, and drain the pods from the salt and water, and pour the liquor on them boiling hot: put to them a clove of garlick a little bruised.



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  • Likier orzechowy.
    Świeże, zielone, niewyrośniąte jeszcze orzechy pokrajać, z dodaniem kilku goździków oraz kawałka cynamonu zalać spirytusem i postawić na słońcu przez 10—14 dni. Poczem spirytus zlać, pozostałość wodą wyługować; wodą tą użyć do ugotowania syropu, którą zmieszać ze spirytusem, a gdy się ustoi, zlać w butelki.

    Peanut liqueur.
    Cut the fresh, green, not yet grown nuts, with the addition of a few cloves and a piece of cinnamon, pour spirit and place in the sun for 10-14 days. Pour off the spirit, leach the residue with water; use this water to cook the syrup, mix it with the spirit, and when it settles, pour it into bottles.



  • To make Birch Wine:—In March bore a hole in a tree, and put in a faucet, and it will run two or three days together without hurting the tree; then put in a pin to stop it, and the next year you may draw as much from the same hole; put to every gallon of the liquor a quart of good honey, and stir it well together, boil it an hour, scum it well, and put in a few cloves, and a piece of lemon-peel; when 'tis almost cold, put to it so much ale-yeast as will make it work like new ale, and when the yeast begins to settle, put it in a runlet that will just hold it: so let it stand six weeks or longer if you please; then bottle it, and in a month you may drink it. It will keep a year or two. You may make it with sugar, two pounds to a gallon, or something more, if you keep it long. This is admirably wholesome as well as pleasant, an opener of obstructions, good against the phthisick, and good against the spleen and scurvy, a remedy for the stone, it will abate heat in a fever or thrush, and has been given with good success.



  • DELICIOUS VEGETABLE PIE

    Take 1 turnip, 1 parsnip, 1 carrot, 1 onion, 1 stick celery, 1 cupful green peas, 2 oz. tapioca, 1 oz. butter, and 1 teaspoonful flour, pepper and salt. Cut vegetables small and put in saucepan with all the other ingredients and just sufficient water to cover them. Stew until nearly cooked, then put into a piedish and cover with nice crust, and bake in quick oven until the pastry is cooked.



  • Green peas in ambush

    Remove the wilted leaves from a large head of lettuce, carefully remove the heart (retain for salad) without cutting through the stalk. Fill with 2 ½ cups of small green peas, add 1 small onion and a sprig of parsley. Sprinkle with salt, pepper, and a half-teaspoon of sugar.
    Tie the leaves together with tape and cook 30 minutes in chicken broth or boiling water. Drain and dress with 1 tablespoon of butter and 4 tablespoons of rich cream. Add more salt and pepper. Serve without the lettuce.



  • Battenberg Soup

    Cook one calf’s foot, three pounds beef, three carrots, three onions, two cloves, a piece of celery, parsley and thyme in three and one-half quarts of water for four hours. Take out the meat, remove the bones, put the meat (cut up) back in the soup and set aside until next day.
    Skim off the fat, strain the soup and add sufficient flour and butter to thicken it, the meat, one glass sherry, one cup hot cream, salt and pepper.



  • To make a Skirret Pye:—Boil your biggest skirrets, and blanch them, and season them with cinamon, nutmeg, and a very little ginger and sugar. Your pye being ready, lay in your skirrets; season also the marrow of three or four bones with cinamon, sugar, a little salt and grated bread. Lay the marrow in your pye, and the yolks of twelve hard eggs cut in halves, a handful of chesnuts boiled and blanched, and some candied orange-peel in slices. Lay butter on the top, and lid your pye. Let your caudle be white-wine, verjuice, some sack and sugar; thicken it with the yolks of eggs, and when the pye is baked, pour it in, and serve it hot. Scrape sugar on it.



  • To make Carrot or Parsnip Puffs:—Scrape and boil your carrots or parsnips tender; then scrape or mash them very fine, add to a pint of pulp the crumb of a penny-loaf grated, or some stale biscuit, if you have it, some eggs, but four whites, a nutmeg grated, some orange-flower-water, sugar to your taste, a little sack, and mix it up with thick cream. They must be fry'd in rendered suet, the liquor very hot when you put them in; put in a good spoonful in a place.



  • To make Flummery Caudle:—Take a pint of fine oatmeal, and put to it two quarts of fair water: let it stand all night, in the morning stir it, and strain it into a skillet, with three or four blades of mace, and a nutmeg quartered; set it on the fire, and keep it stirring, and let it boil a quarter of an hour; if it is too thick, put in more water, and let it boil longer; then add a pint of Rhenish or white-wine; three spoonfuls of orange-flower-water, the juice of two lemons and one orange, a bit of butter, and as much fine sugar as will sweeten it; let all these have a warm, and thicken it with the yolks of two or three eggs. Drink it hot for a breakfast.



  • COLONIAL SOFT GINGERBREAD

    One cup brown sugar, 1 tablespoon butter, 1 egg, 3 cups flour, 2 teaspoons cinnamon, 1 ½ teaspoons ginger, 1 ½ teaspoons allspice, 1 1/3 cups buttermilk, 2 teaspoons soda, ¼ cup hot water, 1 cup molasses. Cream the butter and sugar together, then add the egg well beaten. Sift the flour with the spices, and add alternately with the buttermilk to which the soda dissolved in hot water has already been added. Bake in a flat paper-lined tin.



  • Here in little old england we do like a good old fry up and bangers and mash,not that old maybe but it is a favourite in what we call a greasy spoon.



  • Apple Sauce Cake
    ½ cup butter
    a little salt
    3 cups sifted flour
    ½ teaspoon cloves
    ½ cup nuts
    1½ cups apple sauce
    1½ cups sugar
    ½ teaspoon cinnamon
    1 cup seeded raisins
    2 scant teaspoons soda dissolved in a little water, boiling.
    Bake in a slow oven.


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