Really old recipes.



  • ROAST GOOSE

    Truss the goose, and carefully remove all fat from the inside before stuffing with onion forcemeat. When putting in the stuffing it is a good plan to insert with it a lemon so thinly peeled that all the white remains on; this will absorb much of that richness that many people object to in roast goose, but precautions must be taken to avoid cutting into the lemon when carving the bird. Put into a hot oven and cook gradually, allowing two to two and a half hours, according to size. Frequently baste with boiling fat. Serve with apple sauce, which is made by paring, caring, and quartering six good-sized apples. Put them in a saucepan with enough water to moisten, and boil till soft enough to pulp. Beat them up, adding sugar to taste and a small piece of butter.



  • Chocolate Nut Parfait
    Boil without stirring half a cupful of sugar and a quarter of a cupful of water for eight minutes. Then pour the syrup onto one and a half squares of unsweetened chocolate that has been melted over hot water. Add the beaten yolks of two eggs, a few grains of salt and cook over hot water, stirring constantly, until thickened. Remove from the fire, beat until cold, add a half pint of cream whipped solid, a teaspoonful of vanilla and half a cupful of chopped nut meats. Turn into a mold with a water-tight cover and bury in ice and rock salt for four hours. Serve with a maple sauce.



  • BROILED CHICKEN, BACON GARNISH
    Select a plump broiler and then singe. Then split down the back and draw. Wash well. Remove the breast bone. Place in a frying pan, the split side down, and add one cup of water. Cover closely and then steam for ten minutes. Now rub well with shortening. Dust very lightly with flour. Broil for twenty minutes, turning every four minutes; lift to a hot platter, brush with melted butter and garnish with bacon.



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  • BUTTERMILK DOUGHNUTS
    Place in a mixing bowl

    One cup of buttermilk,

    Two tablespoons of shortening,

    One egg,

    One cup of sugar,

    One teaspoon of baking soda,

    One teaspoon of nutmeg,

    One-half teaspoon of ginger.

    Beat to mix. Now add

    Five cups of sifted flour,

    Two teaspoons of baking powder,

    and work to a smooth dough. Roll out one-half inch thick on well-floured pastry board and cut and fry until golden brown in hot fat.



  • CHICKEN DUMPLINGS
    Remove all the meat from the left-over carcass and break the bones. Place the bones in a stock pot and add

    Three pints of cold water,

    Two onions,

    One faggot of potherbs,

    One cup of well-crushed tomatoes.

    Bring to a boil and simmer slowly for two and one-half hours. Strain the stock and season with

    Salt,

    White pepper,

    Three tablespoons of finely-minced parsley.

    Now place sufficient meat picked from the carcass through the food chopped to measure, when chopped fine, one cup; place in a bowl and add

    One large onion, grated,

    Four tablespoons of finely-chopped minced parsley,

    One teaspoon of salt,

    One-half teaspoon of white pepper,

    Two cups of sifted flour,

    Three level teaspoons of baking powder,

    One tablespoon of shortening,

    One well-beaten egg,

    Seven tablespoons of water.

    Work to a smooth dough, then drop from the tablespoon into boiling stock. Cover closely and let cook for fifteen minutes. Lift on a slice of toast and then quickly add to the stock

    One cup of minced chicken.

    Then dissolve

    One-half cup of flour,

    One-half cup of water,

    and stir to blend thoroughly. Add to the stock and then bring to a boil; cook for five minutes and pour over the dumplings. Sprinkle with finely minced parsley and send to the table at once.



  • Malt Biscuits

    One-half breakfast cupful of extract of malt, one-half cupful of sugar, two tablespoonfuls of water, tablespoonful of butter, one-half teaspoonful bicarbonate of soda, and enough flour to make a fairly stiff dough. Put the malt, sugar, water and butter into a saucepan and beat them gently, stirring well till melted. Cool them, and add one cupful of flour, sifted with the soda, and a pinch of slat. Mix well and add more flour if not stiff enough. Roll out thin, cut into biscuits, and bake in a moderate oven for about 20 minutes. They must be watched carefully, as they burn easily.



  • MRS. SUPREME JUSTICE MILLER’S MINCE PIE
    1889:

    Mrs. Justice Miller is one of the most famous cooks of Washington. One of her favorite dishes she makes with her own hands and no French or native cook has ever been allowed to touch the Christmas mince pie, fruit cake or fig pudding in the Miller household. Her mince pies are known everywhere and lucky is the larder that will have one the night before Christmas. She learned how to make them in St Louis years ago and she especially demands of all who follow her that they use
    raw instead of cooked meat. Just there the Miller mince pie differs from that the world has known under the name. The best of the recipe Mrs Miller says she can
    not give to the public. That is the art of tasting. She can tell to a currant whether it is right and acknowledges that at the last she often adds a grain more cinnamon or lemon juice.
    Her recipe is as follows:

    Two pounds raw beef chopped fine.
    Two pounds suet chopped fine.
    Four pounds good tart apples.
    Two pounds currants.
    Two pounds raisins.
    Two pounds citron.
    Two pounds brown sugar.
    One quart good New Orleans molasses.
    Four ounces of salt.
    One and one-half ounces mixed spices, cinnamon, cloves and allspice with preponderance of cinnamon.
    One half ounce of white pepper.
    Two nutmegs.
    Juice of choice lemons.
    One quart of brandy.
    One quart of cider.
    Mix dry parts with salt, that is, meat, suet and spices. Then put in apples, then fruit, then liquors, then sugar. Make two and if possible six weeks before using.



  • ROAST TURKEY
    Truss the turkey and stuff it. Fasten a piece of buttered paper on the breast and cook for from two to three hours, according to size. A quarter of an hour before serving, remove the paper from the breast of the bird, dredge it lightly with flour, place a piece of butter in a spoon, allow it to melt, and pour over the breast. Serve with bread sauce and its own gravy.🍗



  • CORNMEAL TURKEY STUFFING
    Make a pan of egg bread with one egg; a pint of sifted meal into which two even teaspoons of baking powder and half a teaspoon of salt have been placed. Mix with a cup of sweet milk and two tablespoons of cooking oil, or its equivalent in lard. Bake to a light golden brown. Take a loaf of stale white bread and mix with the cornmeal egg bread in a large bowl. Chop about a tablespoon of the fresh crisp tops of celery and one hard boiled egg and mix with the crumbs. Chop half the liver and half the gizzard of the turkey and the whole heart with a rounding tablespoon of chopped onion and cook slightly in a skillet with a rounding tablespoon of butter. Cook only until the onion becomes a delicate brown, then turn in the crumbs, break a whole egg into the mixture and stir well, moistening with milk and water in equal parts, season with salt, ground pepper, and a pinch of paprika. This will fill a ten pound turkey. Oysters may be added to the dressing if desired.

    Cornbread Turkey Stuffing
    To make the plain egg bread that is its foundation use a quart of meal, two eggs, one large cup of milk, a level teaspoon of soda and the same of salt.
    Make a batter and if it seems too thick add a little water and bake the bread about thirty minutes. To make the stuffing use two parts of the egg bread to one of cold biscuit and to bind it together put in half a cup of butter. Season to taste with salt and pepper, a good sized onion, and a little sage. Mix all well with the water in which turkey or chicken is boiled and stuff the turkey. Make the rest of the stuffing into little cakes, bake them and serve with gravy made from the water in which the turkey was cooked.



  • OATMEAL MUFFINS
    Put two cups of oatmeal through the food chopper into the mixing bowl and then add

    One and one-half cups of sour milk,

    One teaspoonful baking soda dissolved in one tablespoon of cold water,

    One-half teaspoon salt,

    Four tablespoonfuls syrup,

    Two tablespoonfuls shortening.

    One cup of sifted flour.

    Beat to mix and then pour into well-greased muffin pans and bake in a hot oven for twenty minutes.



  • CELERY SOUP
    Wash and thoroughly cleanse the celery and then chop fine. Place one pint of finely chopped celery in a saucepan and add three cups of cold water. Bring to a boil and cook until the celery is very soft. Rub through a fine sieve and then measure, and add

    One cup of milk,

    Two tablespoons of flour.

    to every cup of the celery puree. Dissolve the flour in cold milk and then add the celery puree. Bring to a boil and cook for ten minutes. Season, adding one teaspoon of butter for flavoring. A faggot of soup herbs may be added to the celery if desired.



  • Inexpensive Gingerbread
    1922:

    Quarter pound dripping, 4 tablespoonfuls sugar, ½ lb. syrup, 2 breakfast cupfuls flour, 1 teaspoonful bicarbonate soda, 1 teaspoonful cream of tartar, 3 teaspoonfuls ground ginger, ¼ teaspoonful nutmeg, ¼ lb. currants (or any dried fruit) 1 teacupful milk and 1 egg.
    Melt dripping, sugar and syrup together, pour in dry ingredients and stir well, add milk and well-beaten egg, and bake in moderate oven in good-sized cake tin, well greased, for 1 ½ to 2 hours.



  • Christmas Fudge

    One cup of sugar, 1 cup of granulated chocolate, half a cup of milk and a quarter of a cupful of molasses are the necessary ingredients. These should be boiled together until a little hardens in cold water when dropped into it. Take it off the fire and beat into it a teaspoonful of vanilla. Stir it a minute or so and then turn into a buttered pan to cool.
    Six marshmallows, added when fudge is taken from fire and beaten in, makes the fudge finer grained.



  • CHICKEN ROLL
    Place in a mixing bowl

    Three cups of sifted flour.

    One teaspoon of salt,

    Three level tablespoons of baking powder.

    Sift to mix, rub in five tablespoons of shortening and mix to dough with one cup of water. Roll on pastry board one-quarter inch thick and spread with the prepared filling. Roll as for jelly-roll, place in well-greased and floured baking pan and bake in a moderate oven for thirty-five minutes. Serve with tomato or creole sauce.



  • To make Syrup of any flower:—Clip your flowers, and take their weight in sugar; then take a high gallipot, and a row of flowers, and a strewing of sugar, till the pot is full; then put in two or three spoonfuls of the same syrup or still'd water; tye a cloth on the top of the pot, and put a tile on that, and set your gallipot in a kettle of water over a gentle fire, and let it infuse till the strength is out of the flowers, which will be in four or five hours; then strain it thro' a flannel, and when 'tis cold bottle it up.



  • Spice Cake Without an Egg
    One cup of brown sugar, half cup of butter, one cup sweet milk, one cup chopped raisins, one teaspoon cinnamon, one quarter teaspoon cloves, half teaspoon nutmeg, two cups flour, one level teaspoon soda in one tablespoon boiling water. Beat well and bake in a large loaf. This must be cooked in a slow oven and taken out when just done.
    Should you have any preserves, jelly or marmalade, put in the cake. The marmalade is especially good.



  • NOODLE SOUP.
    Boil two good, fat old chickens until all that is good of them is extracted for the broth. For the noodles, take two eggs, a pinch of salt, three tablespoons sweet milk, flour enough to make a stiff dough. Roll out in two very thin sheets; let dry until they will roll without breaking. Lay the sheets together, roll up tight, and cut as fine as possible with a sharp knife into little ribbons. Thrown the noodles into the boiling broth about twenty minutes before serving.



  • PLUM PUDDING.
    Chop and rub to a cream one-fourth pound of suet, add scant half pound sugar; mix well. Add four well beaten eggs, one grated nutmeg, one-half teaspoon each cloves, mace, and salt, one-half cup brandy, three-fourths cup milk, flour to make a thin batter. Seed and chop one-half pound raisins, wash clean one-half pound currants, cut into thin slices one-half pound citron. Sprinkle fruits with flour to prevent their settling to the bottom of batter. Steam five or eight hours.

    SAUCE FOR PUDDING — Cream two cups of butter, add slowly one cup powdered sugar, the unbeaten white of one egg, two tablespoons of wine and one of brandy, one-fourth cup boiling water. Heat until smooth and creamy. Heat the bowl for the creamed butter, and when adding wine do so slowly to prevent curdling. This pudding will keep for a year. As it can be prepared beforehand, it is excellent for Christmas, saving much labor on that busy day.



  • SUET PUDDING.
    Cup chopped suet, cup molasses, cup sweet milk, three cups flour after it is sifted, cup stoned raisins and a few whole ones, teaspoon soda dissolved in a little boiling water, teaspoon each of cloves and cinnamon, one-half teaspoon nutmeg. Steam until done, at least three hours.

    SAUCE FOR SAME — Butter size of an egg, cup of sugar, tablespoon flour. Put all together and pour on boiling water, cook one-half hour. Flavor with brandy, or anything preferred.


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