Really old recipes.



  • STICKY CINNAMON BUNS
    Scald one cup of milk and then place

    Four tablespoonfuls of shortening,

    One-half cupful of sugar,

    One teaspoonful of salt

    in the mixing bowl, and pour over it the scalded milk. Stir to thoroughly mix and then cool to 80 degrees Fahrenheit. Now dissolve one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit, and when the milk is at the proper temperature, add six cupfuls of flour and work to a smooth dough. Place in a well-greased bowl, turning the dough around in the bowl so that it will be thoroughly coated with shortening. Cover and let rise three and one-half hours. Now pull the sides of the dough into the centre and punch down, turning the dough over. Let rise again for one hour, then turn on a moulding board and divide the dough in half. Knead each piece into a ball. Cover and let rise or spring for ten minutes. Now roll out one-quarter inch thick, using a rolling pin. Brush with melted shortening and sprinkle well with brown sugar, using about one cupful. Now dust with two teaspoonfuls of cinnamon and spread over the prepared dough one and one-half cupfuls of currants or small seedless raisins. Begin at the edge and roll like a jelly-roll. Cut in pieces one and one-half inches thick and then place in prepared pans and let rise for one hour. Then bake in a moderate oven for forty minutes.

    To prepare the pan for the cinnamon buns:

    Grease the pan very thickly with shortening and then spread one cupful brown sugar and one-half cupful of currants or small seedless raisins evenly over the bottom of the pan. Place buns in pan and let rise for one hour in a warm place, then bake in a moderate oven for thirty-five minutes.

    Now for the trick. When the buns are baked, brush the pastry board with shortening, then place

    Two tablespoonfuls of brown sugar,

    One tablespoonful of water

    in a saucepan, mix thoroughly, and then bring to a boil. Now, just as soon as the buns are baked, turn from the pan at once and brush well with the prepared syrup, brushing the bottom with the syrup, as brushing the candied part of the buns prevents it from hardening. Let cool and then use.



  • BANANA RICE PUDDING
    Wash one-quarter cup of rice well and then cook until soft and the water is absorbed in the rice, in one and one-quarter cups of water. Now place in a mixing bowl

    Two and one-half cups of milk,

    Two eggs,

    Three-quarters cup of sugar.

    Peel and rub two bananas through a sieve and then beat to mix. Add the rice and then turn into a baking dish and dust with one-half teaspoon of cinnamon. Break into bits one teaspoon of butter and then bake in a slow oven for thirty minutes.



  • 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.


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