Really old recipes.
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Husband (Angrily) "Great guns! What are they Lamb Chops, Pork Chops or Veal Chops?"
Wife (serenely) "Can't you tell by the taste?"
He: "No, I can't, nor anybody else!"
She: "Well, then, what's the difference?":face_with_stuck-out_tongue:
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A Yorkshire Goose Pie.
Take a large fat goose, split it down the back and take all the bone out; bone a turkey and two ducks the same way; season them very well with pepper and salt, with six woodcocks. Lay the goose down on a clean dish with the skin side down and lay the turkey into the goose with the skin down. Have ready a large hare, cleaned well; cut in pieces and stewed in the oven with a pound of butter, a quarter of an ounce of mace beat fine; the same of white pepper, and salt to taste, till the meat will leave the bones. Scum off the gravy; pick the meat clean off and beat it in a marble mortar very fine with the butter you took off, and lay it in the turkey. Take twenty-four pounds of the finest flour, six of butter, half a pound of fresh rendered suet, make the paste thick and raise the pie oval; roll out a lump of paste and cut it in vine leaves or what form you please; rub the pie with yolks of eggs and put your ornaments on the walls. then turn your hare, turkey and goose upside down and lay them on your pie with the ducks at each end and the woodcocks at the sides, make your lid pretty thick and put it on. You may make flowers, or the shape pf folds in the paste on the lid, and make a hole in the middle of your lid. The walls of the pie are to be one inch and a half higher than the lid. Then rub it all over with the yolks of eggs and bind it round with three-fold paper and the same over the top. It will take four hours baking in a brown bread oven. When it comes out, melt two pounds of butter in the gravy that came from the hare and pour it through a tun-dish, close it well up and let it be eight or ten days before you cut it. If you send it any distance, close up the hole in the middle with cold butter to prevent the air from getting in. -
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VERMONT RHUBARB GRIDDLE CAKES
Soak stale bread in cold water to soften. Press very dry and then rub through a fine sieve. Now measure two cups and place in a bowl and addOne and one-half cups of sweetened rhubarb,
One egg,
One and three-quarters cups of sifted flour,
Four teaspoons of baking powder,
One teaspoon of salt,
One tablespoon of shortening.
Mix well and then bake on a griddle and serve with sugar, cinnamon and butter or syrup.
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Champagne Wafers for Christmas Ice Cream
Take six ounces of powdered sugar and three well beaten eggs, and three ounces of flour, a teaspoon of vanilla extract and beat together thoroughly. Drop a teaspoon of this mixture on small, flat baking tins and spread out very thinly. Bake for three minutes in a hot oven. When brown at the edge, they are done, and should be taken out and rolled round a stick the thickness of one’s little finger, very quickly before they harden. -
To make a Chestnut Pudding:—Take a dozen and half of chestnuts, put them in a skillet of water, and set them on the fire till they will blanch; then blanch them, and when cold, put them in cold water, then stamp them in a mortar, with orange-flower-water and sack, till they are very small; mix them in two quarts of cream, and eighteen yolks of eggs, the whites of three or four; beat the eggs with sack, rose-water and sugar; put it in a dish with puff-paste; stick in some lumps of marrow or fresh butter, and bake it.
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HARD GINGER SNAPS
Cream 1 cupful brown sugar and two-thirds of a cupful of butter or lard, add 1 cupful of dark molasses; then add ½ cupful of boiling water in which 1 tablespoonful of soda has been dissolved; add enough flour to make a soft dough, adding 1 tablespoonful dry ginger. Roll thin and cut into cookies, and bake in a moderately hot oven. -
SPICED BEEF.
Chop one pound raw beefsteak and a piece of suet or pork the size of an egg. Add one-half pint bread crumbs or crackers, two eggs, six tablespoons cream or milk, a small piece of butter. Season with savory, marjoram, salt and pepper. Mix and make in a roll with flour enough to keep together. Bake. When cold slice thin. -
Brandy Snaps
Take 1 oz. butter, flour, brown sugar (white will do), and golden syrup and a few drops of essence of lemon, a little ground ginger and vanilla essence. Pour all this into a saucepan except the flour, and let it warm. When it is all melted, stir in the flour slowly. Well grease a baking tin or slide and drop the mixture on this in teaspoonfuls, keeping the snaps far apart. Bake five minutes, or until a nice brown; take them out and set aside till half cold, then slide a knife under each one to loosen from the slide and roll up. Be sure not to let them get quite cold or they will go crisp before being rolled. These are very nice made according to recipe, and may appeal to some English readers, as they are well known at the English fairs. -
hello roaring
pie4 eggs
1.5 C granulated Sugar
half C allpurpose flour
2. C milk
1. tsp vanilla
1. stik butter , soft e'en meltedcombine. stir crazy. stir
stir.
pour into your big pie pan,
bake 351 fdegrees for 67 minutes. done in center.sweet.
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POTATO SCONES
1 lb. flour, 3 or 4 small potatoes, 1 oz., sugar;’ ¾ cupful milk, 1 oz. beef drippings or butter, ¾ teaspoonful bicarbonate of soda, 1 ½ teaspoonfuls cream of tartar, a pinch of salt. Beat the dripping with the sugar, then add the potatoes, which must first be boiled and mashed dry. Mix well, add the milk, and stir into a creamy mixture. Then add the flour, sifted with the soda and cream of tartar. Roll out thin and cut into shapes. Bake in a hot oven, split open whilst hot, butter, and serve quickly. -
DELICIOUS VEGETABLE PIE
1922: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.
Never deny the babies their Christmas! It is the shining seal set upon a year of happiness. If the preparations for it—the delicious mystery with which these are invested; the solemn parade of clean, whole stockings in the chimney corner; or the tree, decked in secret, to be revealed in glad pomp upon the festal day—if these and many other features of the anniversary are tedious or contemptible in your sight, you are an object of pity; but do not defraud your children of joys which are their right, merely because you have never tasted them. Let them believe in Santa Claus, or St. Nicholas, or Kriss Kringle, or whatever name the jolly Dutch saint bears in your{86} region. Some latter-day zealots, more puritanical than wise, have felt themselves called upon, in schools, and before other juvenile audiences, to deny the claims of the patron of merry Christmas to popular love and gratitude. Theirs is a thankless office; both parents and children feeling themselves to be aggrieved by the gratuitous disclosure, and this is as it should be. If it be wicked to encourage such a delusion in infant minds, it must be a transgression that leans very far indeed to virtue’s side.
All honor and love to dear old Santa Claus! May his stay in our land be long, and his pack grow every year more plethoric! And when, throughout the broad earth, he shall find, on Christmas night, an entrance into every home, and every heart throbbing with joyful gratitude at the return of the blessed day that gave the Christ-child to a sinful world, the reign of the Prince of Peace shall have begun below; everywhere there shall be rendered, “Glory to God in the highest,” and “Good-will to men” shall be the universal law—we shall all have become as little children.
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HOT MUSH BREAD FOR DINNER.
Scald a pint of corn meal until of the consistency of mush; when cooked, cool with sour or buttermilk until about as thick as batter cake dough; then add one-half teaspoon each of salt and soda, two eggs, and a teaspoon of butter. Beat well and bake quickly. To be served in the dish in which it is baked, and helped with a spoon. -
A LOBSTER SALAD WHICH THE POSTMASTER GENERAL EATS
From 1890:A favored dish is lobster in terrapin style and although it has been served for years on her table, Mrs Wanamaker does not claim its origination.
Split two good-sized fine, freshly boiled lobsters. Pick all the meat from out the shells, then cut it into one-inch length equal pieces. Place it in a saucepan on the hot range with one ounce of very good fresh butter. Season with one pinch of salt and half a tablespoonful of red pepper, adding two medium-sized, sound truffles cut into small disc-shaped pieces. Cook for five minutes then add a wineglassful of good Madeira wine. Reduce to one-half, which will take three minutes. Have three egg yolks in a bowl with half a pint of sweet cream, beat well together and add to it the lobster. Gently shuffle for two minutes longer, or until it thickens well. Pour it into a hot tureen and serve hot. -
MARYLAND EGG-NOGG
1889:Mrs Justice Field was a Maryland girl and she gives a recipe that speaks of the old days of hospitality. It is egg-nogg or the “greeting cup” and in Maryland and Virginia houses is sent around Christmas morning to every room before breakfast.
Maryland egg-nogg:
One gallon of milk, one dozen of eggs. Divide the yolks from the whites and beat them. Add fifteen tablespoonfuls of sugar, one grated nutmeg, one pint of brandy, one pint of Jamaica rum. Beat the yolks and sugar until light, add the brandy and rum, stirring constantly. Last of all put in one gallon of milk or cream and cover with the beaten whites of the eggs. -
Giblets and Rice
Boil 2 or 3 strings of chicken giblets (about 1 pound) until quite tender, drain, trim from bones and gristle and set aside.Boil one cup rice in one quart water for fifteen minutes. Drain, put in double boiler with broth from giblets and let boil 1 hour. Brown 1 tablespoon flour in 1 tablespoon butter and 1 teaspoon sugar, add 1 chopped onion, and boiling water until smooth and creamy, then add some bits of chopped pickles or olives, salt, pepper, teaspoonful of vinegar and lastly giblets, cover and let simmer for twenty minutes. Put rice into a chop dish, serve giblets in the center. May be garnished with tomato sauce or creamed mushrooms or pimentos.
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Daube
Brown a thick slice from a round of beef in a hot pan and season carefully, adding water to make a pan gravy; add also a pint of tomato juice and onion juice to taste; cover and simmer gently for at least an hour and a half; turn the meat frequently, keeping the gravy in sufficient quantity to insure that the meat shall be thoroughly moist and thoroughly seasoned.When served, it should be, if carefully done, very tender. The gravy may be thickened or not, according to individual taste.
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Southern Style Turtle Soup
1912:For one turtle weighing from four to five pounds: Kill over night or very early in the morning and hang up to bleed several hours. Scald it well and carefully scrape the outer skin off the shell. Open very carefully, so as not to break the gall, which must be discarded. Break up both shells, as much of the flavor remains in them, and put in the pot. Lay aside the fins, eggs and most delicate parts of the meat. Put the rest in a pot with two quarts of water and boil slowly till the meat drops to pieces. When nearly done drop in a bunch of parsley and thyme, one small onion stuck with two cloves and salt and pepper to taste. Rub together two large tablespoons butter and two of brown flour; stir carefully in the soup. To give it a fine color, brown one tablespoon of brown sugar and when sufficiently browned add a wine glass of water. Of this coloring put two tablespoons in the soup just before serving. The parts laid by must be rolled in browned flour and fried in butter. The fins should be parboiled and carefully cleaned, taking off the black skin. These must be fried with the other meat, and all the meat with the eggs must be put in the soup one hour before it is taken off the fire.
If the turtle has no eggs, boil hard six eggs, cut them in two and put in the soup just as it is taken off the fire. At the same time add Madeira or sherry wine sufficient to flavor. A spoon of genuine curry powder adds much to the result.