Really old recipes.
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Sweet Potato Pie
Boil sufficient sweet potatoes to make a pint of pulp when rubbed through a sieve; add a pint of sweet milk, a small cupful of sugar, a little salt, the beaten yolks of two eggs and, if liked, a teaspoonful of lemon juice. Bake in a shallow pan lined with rich crust. Beat the whites of two eggs with confectioner’s sugar, making a meringue, put on top of the pie after it is baked and return to the oven to “set” not to brown; Irish potatoes may be used the same way.
Sweet Potato Pie (southern way)
Have ready a nice crust, lining a deep pie tin. Boil the sweet potatoes until quite tender; slice into the pie-crust, sprinkle over it very little salt a cupful of sugar, a little allspice and drop plentifully over all bits of sweet fresh butter; then cover with a second crust and bake until done but not too brown. If this is
too dry a little of the water in which the potatoes were boiled may be added before covering. -
A Very Tasty Dish
Mix two pounds of hamburg steak and two pounds of chopped veal with three onions chopped fine, and a half loaf of white bread soaked in milk; add pepper and salt and one egg. Mould into round balls.
Now brown three tablespoons of butter and three of flour; add enough soup stock to fill a medium sized pot, three sliced onions, four bay leaves, two tablespoons of sugar, three of vinegar, salt and pepper to suit taste. Boil the prepared balls in it for half an hour, stirring it once in a while and serve hot. -
ONION CHOWDER
Three quarts boiling water, 1 pint minced onion, 1 quart potatoes cut in dice, 2 tablespoons salt, ½ teaspoon pepper, 3 tablespoons butter or savory drippings, 1 tablespoon fine herbs.
Cook onion and butter together for half hour, but slowly, so onion will not brown. At end of this time add boiling water, potatoes, salt and pepper and cook one hour longer, then add fine herbs and serve. -
Potato, or Lemon Cheesecakes:—Take six ounces of potatoes, four ounces of lemon-peel four ounces of sugar, four ounces of butter; boil the lemon-peel til tender, pare and scrape the potatoes, and boil them tender and bruise them; beat the lemon-peel with the sugar, then beat all together very well, and melt all together very well, and let it lie till cold: put crust in your pattipans, and fill them little more than half full: bake them in a quick oven half an hour, sift some double-refined sugar on them as they go into the oven; this quantity will make a dozen small pattipans.
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Boiled Pork
From 1917:
(From Britain’s Official Win-the-War Cook Book)Put the joint of pork into a large stewpan and cover it with warm water. Bring this to a boil, remove any scum that rises and boil for 10 minutes. Add an onion and a carrot (cut small), with a dozen peppercorns, and simmer till the meat is done. If the pork is very salty, put it on in cold water instead of hot. Any joint of pork can be cooked in this way.
Eat slowly and live longer. -
SALLY LUNN
Place in a mixing bowlOne cup scalded milk, cooled to 80 degrees,
One-half cup sugar,
Four tablespoonfuls of shortening,
One well-beaten egg,
One-half yeast cake crumbled in.
Beat to thoroughly blend, and then add
Two and three-quarter cupfuls of sifted flour,
One teaspoonful of salt.
Beat well, cover and let rise for three hours, beat again. Now grease thoroughly an oblong or round baking pan; take the Sally Lunn and beat for five minutes, pour into the prepared pan, having the dough fill the pan about one-half; let rise twenty minutes in warm place, bake in hot oven twenty-five minutes, then dust with sugar.
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FROZEN PINEAPPLE CUSTARD
Pare and grate one medium-sized pineapple and then place in a bowl and add one and three-quarters cups of sugar. Now place in a saucepanThree cups of milk,
One-fourth cup of cornstarch.
Stir to dissolve the starch and then brine; to a boil and cook for ten minutes. Now add two well-beaten eggs. Beat to blend well and remove from fire. Add the prepared pineapple. Beat again to thoroughly mix and then freeze in the usual manner, using about three parts ice to one part salt. Pack away to ripen for two hours.
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RYE BREAD
Two cupfuls of water, 80 degrees Fahrenheit,Two tablespoonfuls of sugar,
Two teaspoonfuls of salt.
Mix and then add
One yeast cake,
Five cupfuls of white flour,
Three cupfuls of rye flour,
Two tablespoonfuls of shortening.
Work to a dough and ferment three and one-quarter hours, then proceed as in the straight dough method. When the dough is ready for the pans use the same method as for Vienna bread. Bake in a similar manner, having the oven heated to 450 degrees Fahrenheit. Rye bread requires an oven hotter than for wheat bread. Wash the rye bread when taking from the oven with warm water. Caraway seeds may be added if desired.
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RAISIN CAKE
Place in a mixing bowlThree-quarters cup of sugar,
One egg,
Four tablespoons of shortening,
Two cups of flour,
Four teaspoons of baking powder,
Three-quarters cup of water.
Beat to thoroughly mix and then pour into well-greased and floured loaf-shaped pan. Now spread one-half package of raisins on top and gently press them with the back of the spoon until the dough covers them. Bake in a moderate oven for thirty-five minutes.
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ONION RELISH
Chop fine sufficient onions to measure one cup and then place two tablespoons of fat in a frying pan. When hot, add the onions, cover closely and simmer slowly until tender. Season with salt and paprika and three tablespoons of vinegar. Cool and serve as a relish. -
FISH LOAF
Two cups of cold boiled fish,One cup of prepared bread crumbs,
One cup of thick cream sauce,
One and one-half teaspoons of salt,
One teaspoon of paprika,
Two teaspoons of grated onions,
One green pepper, minced fine,
One well-beaten egg.
Mix and then pack into the prepared loaf-shaped pan. Stand this pan in a larger one containing hot water. Bake in a moderate oven for fifty minutes. Remove from the oven and let stand for a few minutes. Then unmould on a hot platter and serve with creole sauce.
To prepare the crumbs, soak stale bread in cold water; then place in a cloth and squeeze dry. Rub through a fine sieve and then measure.
To prepare the pan, grease the pan and then line it with a greased and floured paper.
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YE KENTUCKY CORN DODGERS
Place in a saucepanOne and one-half cups of boiling water,
One teaspoon of salt,
Two-thirds cup of cornmeal.
Stir to mix thoroughly, then cook for twenty minutes and cool. Form into sticks the size of a bread stick, roll in flour and brown in hot fat.
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POPOVERS
Place the popover pans in the oven to heat. Break one egg in a measuring cup and then fill with milk and turn into the mixing bowl and addOne-half teaspoon of salt,
One cup of sifted flour.
Beat with a Dover egg-beater for five minutes and then remove the smoking hot popover pans from the oven and grease well. Pour in the batter and place at once in a hot oven and bake for thirty-five minutes. Do not open the oven door for ten minutes after the popovers are placed in the oven. When the popovers are twenty-five minutes in the oven, turn down the gas and then bake slowly to thoroughly dry out for the balance of the time allowed for baking.
This amount will make eight small or six large popovers. Now, while the popovers are baking, the creamed beef can be prepared. Cut one-quarter pound of dried beef fine, using a pair of scissors to cut with. Place in a pan and cover with boiling water and let stand for five minutes. Drain and then make a cream sauce as follows:
Place one and one-half cups of milk in a saucepan and add six tablespoons of flour and stir to dissolve, and then bring to a boil and cook for three minutes. Add the prepared dried beef and two tablespoons of finely minced parsley and let simmer slowly until the popovers are ready.
Cut a slice from the tops of the popovers and fill them with the prepared creamed beef. Place a tiny dot of butter on top of each popover and dust lightly with paprika.
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JELLY ROLL
Cover the bottom of an oblong pan with a greased and floured paper and then pour in sponge cake mixture one-quarter of an inch deep. Spread evenly and then bake for ten minutes in a hot oven. Turn on a cloth and then trim the edges. Spread with jelly and roll tightly in a cloth. Set aside to cool and then ice with water icing.A SMALL ANGEL CAKE
One-half cupful sugar,One-half cupful flour,
One-half teaspoonful cream of tartar.
Sift four times and then place whites of three large eggs in a bowl and beat until they will hold their shape. Now gently cut and fold in the sugar and flour. Pour into an ungreased tube pan and bake for thirty-five minutes in a moderate oven. When baked remove and turn upside down to cool.
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TENNESSEE TURKEY HASH
Cut sufficient turkey in one-half inch blocks to measure two cupfuls. Now addOne cup of diced celery,
One onion, minced fine,
One tablespoon of butter,
One tablespoon of cornstarch.
Mix thoroughly, then add
One-half cup of boiling water.
Cook slowly until the meat is very tender, then serve garnished with finely chopped parsley and hot cornmeal waffles.
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CRANBERRY DUMPLINGS
Chop two cups of cranberries very fine and addOne-half cup of seedless raisins,
One cup of brown sugar.
Place in the mixing bowl
One and one-half cups of flour,
One-half teaspoon of salt,
One teaspoon of baking powder.
Stiffen to mix and then rub in three tablespoons of shortening and work to a dough with one-half cup of cold water. Roll out one-quarter inch thick and spread with cranberry mixture. Roll like for jelly roll and then wrap in a pudding cloth. Plunge in a saucepan containing boiling water; cook for forty minutes and then lift and drain. Serve, cut in inch-wide slices with sweetened cranberry sauce.
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HONEY CUSTARD
Place two cups of milk in a mixing bowl and addThree-quarters cup of honey,
One-quarter teaspoon of nutmeg,
Two eggs.
Beat to thoroughly mix and then pour into custard cups. Place cups in a baking pan containing water and bake in a slow oven until firm in center.
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APPLE DOWDY
Grease well with shortening a deep pudding pan and then place a layer one inch thick of thinly sliced apples and then sprinkle well with sugar and dust with cinnamon. Repeat this until the dish is full and then cover with a crust of plain pastry. Bake for forty-five minutes in a moderate oven and let cool.To serve: Loosen the pastry from the sides of the pan, place a large platter over the pie and invert. Cut into wedge-shaped portions and serve with cream, custard or fruit sauce.
COUNTRY STYLE GREEN APPLE PIE
Pare the apples and then cut into thin slices. Now place a layer of apples in a pudding pan and sprinkle each layer withTwo tablespoons of flour,
Six tablespoons of brown sugar,
One-quarter teaspoon of cinnamon.
Repeat this until the pan is full. Now place a crust on top and bake in slow oven for forty minutes. To serve: Run a knife around the edge of the pan to loosen the crust. Invert the plate over the pie and turn the pie upside down upon the plate. Cover with fruit, whip and cut into wedge-shaped pieces and serve with custard sauce.
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ROAST BEEF YORKSHIRE PUDDING
Select a fancy prime cut from a young steer and have the butcher cut off the chine and trim for roasting. Place in a baking pan without seasoning. Place in lowest part of the broiling oven. Cook, allowing fifteen minutes to the pound. Turn the meat every fifteen minutes and baste with its own fat.Cooking the meat before the flame gives it the flavor and appearance of the old-time open-fire roasting.
About twenty minutes before serving the meal, place one-half cup of the drippings from the roasting pan in a baking pan and place in the oven to heat. While heating, prepare the pudding. Place in a bowl
Two and one-half cups of milk,
Two eggs.
Beat to mix thoroughly and then add
One and one-half teaspoons of salt,
One-half teaspoon of pepper,
One teaspoon of grated onion,
Two and one-half cups of flour,
Two level tablespoons of baking powder.
Beat to remove the lumps and then pour into hot, well-greased baking pan about three-quarters of an inch deep. Bake in a hot oven for twenty minutes, basting three times with the drippings from the roast.
Add the flour to the pan in which the meat was roasted. Brown well and add three cups of cold water, salt and pepper to taste. Bring to the boiling point and cook for a few minutes, then serve.
Some people like English horseradish sauce with the roast meat. And they serve the gravy over the pudding. Place in a saucepan.
One-half cup of water,
One-half cup of white vinegar,
Five tablespoons of cornstarch.
Stir to dissolve the starch and then bring to a boil and cook for five minutes. Add
One-half cup of sour cream,
One and one-half teaspoons of salt,
One teaspoon of white pepper,
One small glass of grated horseradish.
Heat, stirring frequently, to the boiling point.
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Old Fashioned Ginger Bread, Warranted Not to Keep
There won’t be any left to keep.Half a cup of sugar, one cup of molasses (if you can’t get good New Orleans molasses use golden syrup), one-fourth cup melted butter, half a cup of sweet milk, two beaten eggs, half a teaspoon of baking powder, three-fourths teaspoon of ginger, half a tablespoon of salt, two cups of sifted flour.
Bake about half an hour.