Really old recipes.
Catch ‘Em Quick Bread
Two cups of sifted flour,
two or three tablespoons of sugar,
one beaten egg,
pinch of salt,
one heaping teaspoon of baking powder,
one cup of sweet milk.
Stir up and bake in sheet tin about 20 minutes.
Vegetable Medley, Baked
To take the place of the roast on a meatless menu, try the following:
Soak and boil one-half pint of dried beans to make a pint of pulp, putting it through a colander to remove the skins. Take small can of tomato soup and to this allow a pint of nuts ground, two raw eggs, half a cup of flour browned, one small onion minced and a tablespoon of parsley, also minced. Season to taste with sage, sweet marjoram, celery salt, pepper and paprika and mix the whole well, stirring in half a cup of sweet milk. Put into a well-greased baking tin and brown for 20 minutes in a quick oven. Serve hot on a flat dish as you would a roast with brown gravy or tomato sauce.
To make a New-market Cheese to cut at two Years old:—Any morning in September, take twenty quarts of new milk warm from the cow, and colour it with marigolds: when this is done, and the milk not cold, get ready a quart of cream, and a quart of fair water, which must be kept stirring over the fire till 'tis scalding hot, then stir it well into the milk and runnet, as you do other cheese; when 'tis come, lay cheese-cloths over it, and settle it with your hands; the more hands the better; as the whey rises, take it away, and when 'tis clean gone, put the curd into your fat, breaking it as little as you can; then put it in the press, and press it gently an hour; take it out again, and cut it in thin slices, and lay them singly on a cloth, and wipe them dry; then put it in a tub, and break it with your hands as small as you can, and mix with it a good handful of salt, and a quart of cold cream; put it in the fat, and lay a pound weight on it till next day; then press and order it as others.
To pickle Nasturtium-Buds:—Gather your little knobs quickly after your blossoms are off; put them in cold water and salt for three days, shifting them once a day; then make a pickle (but do not boil it at all) of some white-wine, some white-wine vinegar, eschalot, horse-radish, pepper, salt, cloves, and mace whole, and nutmeg quartered; then put in your seeds and stop them close; they are to be eaten as capers.
The best fruit to use is the small sour variety. This has more flavor and character than the large, sweet oranges.
Slice two dozen sour oranges without peeling, remove the seeds; slice and seed two lemons or one grapefruit. All should be cut very thin. Measure the juice, add to it enough water to make three quarts of fluid, turn all into a stone crock or bowl, cover and leave all night in a cool place.
In the morning bring to a boil in a preserving kettle, cook very slowly until the peel is tender, stir in a pound of sugar to each pint of juice and boil until the orange skin is clear. Take from the fire and when it is cool put into jelly glasses.
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 giblet 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.
A Tansy:—Boil a quart of cream or milk with a stick of cinamon, quarter'd nutmeg, and large mace; when half cold, mix it with twenty yolks of eggs, and ten whites; strain it, then put to it four grated biskets, half a pound of butter, a pint of spinage-juice, and a little tansy, sack, and orange-flower-water, sugar, and a little salt; then gather it to a body over the fire, and pour it into your dish, being well butter'd. When it is baked, turn it on a pye-plate; squeeze on it an orange, grate on sugar, and garnish it with slic'd orange and a little tansy. Made in a dish; cut as you please.
One pound of flour, 1 teaspoonful of cream of tartar, half teaspoonful carbonate soda, ½ lb. butter, ½ lb. sugar, 2 eggs, a little milk.
Rub butter into the flour, into which other ingredients have been mixed; drop eggs in whole and put in ½ lb. dates, then mix thoroughly. Roll out ¼ in. thick, cut biscuit size. Bake in moderate oven till brown.
luetage last edited by
@roaring I have had bad experiences with dating biscuits. They're literally soaked after two pints.
Ice007 last edited by Ice007
There are variants, but i like this most:
Boterkoek (Dutch Butter Cake)
250g Butter (1/3)
250g Sugar (1/3)
250g Flour (1/3)
1 or 2 Egg yolk (some Dutch do with; some not. I prefer with ^^)
Knead the dough
In a flat form (~5cm). ~220C ~30 min. (since it´s light brown). Let it get "cold" and make little cookies. (Very good durability in a cookie jar!)
kahukura last edited by
@Ice007 Better use Butter, Sugar and Flour as main ingredients.
Ice007 last edited by Ice007