Really old recipes.
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Risen brunette muffins
Cream together two tablespoonfuls of brown sugar and one tablespoonful of butter and add to it three cups of warm (not hot) milk. Sift into a bowl three cups of graham flour and one of white, with a teaspoonful of salt. Pour into this the butter,64 sugar and milk mixture and add a cup of warm milk in which half a yeast-cake has been dissolved. Beat thoroughly and set in a warm place to rise for at least six hours. Butter muffin-tins, half fill with the mixture, and set on a stool by the range to rise for fifteen minutes before baking in a steady oven. -
NUT SCRAPPLE
1916:
Two quarts boiling water,
2 cups corn meal,
1 cup hominy,
1 tablespoon salt,
2 cups nut meats.Cook hominy and corn meal in a double boiler until very thick. Add chopped nuts and pour in a greased dish. Keep in a cold place. Cut in slices and fry. Serve with syrup or plain.
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Cherry dumplings
Into a pint of prepared flour chop a heaping tablespoonful of butter, stir in a cupful of milk and work into a dough. Roll into a sheet, and cut into squares about four inches across. In the center of each square put a great spoonful of stoned and sugared cherries, pinch the four corners of the pastry together in the middle over the cherries and lay the dumplings, joined sides down, in a floured baking-pan. Bake and eat hot with a hard sauce. -
Frozen apple float
1917: Pare, core and quarter five juicy cooking apples. Cook one quarter of a cupful of water, two cloves, the grated rind of half a lemon, half a teaspoonful of ground cinnamon and half a cupful grated maple sugar. When soft, press through a sieve. When the apple puree is cold, beat the chilled whites of two eggs as swiftly as possible; add three tablespoonfuls of powdered sugar and fold in the meringue. Freeze slowly as for sherbet and serve in crystal ice cups -
Potted Ham and Tomatoes
Take ½ lb. of cold ham, 4 large tomatoes, 2 oz. butter, 2 eggs, and seasoning.
Skin and cut up the tomatoes, stew with the butter until tender. Mince ham very finely, add to other ingredients, and boil a few minutes. Beat up eggs, add gradually into the paste, keep boiling, and stir until it thickens. Season with pepper and salt, and pot in the usual way. If covered with mutton dripping it will keep several weeks. -
Baked chocolate custard
Into a quart of scalding milk stir five tablespoonfuls of grated chocolate wet with cold milk. Cook for a minute. Have the yolks of seven eggs and the whites of five (reserving the other whites for a meringue) beaten light with a cupful of sugar. Pour the scalding milk and chocolate gradually on the eggs and sugar, and turn into a buttered pudding-dish set in a pan of boiling water. Bake until firm, then draw to the door of the oven and spread with a meringue made of the reserved whites and two tablespoonfuls of powdered sugar. Return to the oven and bake to a delicate brown. Eat cold with cream. -
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Banana Charlotte
In a double boiler heat a cupful of cream, to which you have added a pinch of soda. Sweeten slightly, and thicken with a heaping teaspoonful of corn-starch dissolved in a gill of cold milk. Keep warm over hot water—stirring occasionally to prevent lumping—while you nearly fill a bowl with alternate layers of sliced bananas and very thin slices of sponge cake—the latter moistened slightly with milk. When the bowl is three-quarters full pour over the contents the thickened cream and set aside to get very cold. Fill the bowl with sweetened whipped cream, heap it high and serve. -
Banana fritters (No. 1)
Whip three eggs very light and beat into them a cupful of milk and a cupful of flour that has been sifted with a teaspoonful of baking-powder and a saltspoonful of salt. Cut six bananas into small bits, stir these into the batter, and drop by the spoonful into deep, boiling cottolene or other fat. When golden brown, drain in a colander lined with tissue-paper. Sprinkle with powdered sugar, and serve hot.Banana fritters (No. 2)
Peel and cut bananas lengthwise into thick slices. Squeeze over them a few drops of lemon juice, then turn over and squeeze juice on the under side. Dry between soft cloths, and dip into fritter batter, coating each slice thoroughly. Fry in deep, boiling cottolene or other fat to a light brown. -
Bird’s nest pudding
Put into a buttered baking-dish six or seven pared and cored apples. Mix to a smooth paste with cold milk five tablespoonfuls of flour, and add the yolks of three eggs well beaten. Then add one teaspoonful of salt and the whites of the eggs well beaten. Then more milk, using one pint in all. Pour this mixture over the apples and bake one hour in a moderate oven. Serve with any good sauce.
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Crab and tomato salad
Carefully strip the skin from six large, firm tomatoes, and remove the centers. Fill the hollowed vegetables with the chopped and seasoned meat of six boiled crabs. Set the stuffed tomatoes in the ice for several hours. Lay on crisp lettuce leaves, and put a spoonful of mayonnaise dressing upon each tomato. -
Honey Caramels
2 cups granulated sugar
½ cup cream or milk
¼ cup honey
¼ cup butter
Mix ingredients, heat and stir until the sugar is dissolved; then cook without stirring until a firm ball can be formed from a little of the mixture when dropped into cold water. Then beat until it crystallizes; pour into battered pan, and cut into squares. Chopped nuts may be added. -
Almond roulettes
Make a paste of twenty-five blanched and chopped almonds, a pint of fine bread-crumbs, a teaspoonful of extract of bitter almonds, the whipped whites of two eggs and a heaping teaspoonful of cornstarch. Form into balls, and set these in the ice-box for an hour. Make a batter of a cupful of lukewarm water, a pinch of salt, the frothed white of an egg, and a cupful of prepared flour. Take the balls of nut-paste from the ice-chest, dip each ball in the batter, rolling it about until thoroughly coated, and fry in boiling butter. Serve with a cream sauce. -
SALT-FISH CURRY
1922:Ingredients : 1lb. of cooked salt-fish, 2 hard-boiled eggs (sliced), 2oz. of flour. 2oz. of butter, 1 dessertspoonful of curry powder. 1 dessertspoonful of chutney, 2oz. of boiled rice, 1 pint of milk.
Method : Flake the fish, removing all skin and bones, and place aside. Melt the butter in a stewpan, and mix the flour smoothly with it. Stir for a few moments, add the curry powder and chutney. Gradually pour in the milk, stirring all the time, until the sauce boils. Place the sliced egg and rice with the fish, and put all into the sauce. Season with a little pepper; place on a hot dish, garnished with parsley, and toasted sippets.
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Prune soufflé
Soak eighteen prunes over night and stew tender. Remove the stones and chop the prunes to a smooth pulp. Make a meringue of the whites of eight eggs and seven tablespoonfuls of powdered sugar. Beat the prunes into this, turn into a greased pudding-dish and bake for twenty minutes. Serve immediately with whipped cream. -
BAKED CHEESE.
Three eggs, one cup bread crumbs, one pint milk (or little over), one-half cup grated cheese, lump of butter size of walnut, pepper and salt to taste. Soak the bread crumbs in the milk fifteen or twenty minutes. Then stir with that the beaten eggs, butter, etc. Put into a buttered baking dish and bake about thirty minutes. -
Polly’s pudding
Make a custard of two cupfuls of hot milk poured gradually upon the yolks of three eggs beaten light with four tablespoonfuls of sugar. Butter a pudding-dish and sprinkle the bottom with finely-minced candied lemon peel, minced crystallized fruit, and a very little shredded suet, then a layer of fine crumbs. Cover each layer with a few spoonfuls of the warm custard as you go on until the dish is full. Cover and bake half an hour; spread with a meringue made of the whites and a tablespoonful of sugar and color lightly. Eat cold.
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Sea Pie
1922:
Take 1 lb. of lemon beef, 1 carrot, 1 small turnip, 1 small onion, ¼ lb. suet, ½ lb. flour, ½ teaspoonful baking powder, pepper, salt, and flour. Cut the meat in small pieces and dip in a mixture of pepper, salt, and flour; scrape and slice the carrot, peel the turnip and cut into thick slices. Put the meat and vegetables into a medium sized saucepan, and add enough cold water to prevent burning and to cover the meat and vegetables. Place it on the fire and allow it to come to the boil. Make a crust with the flour, suet, and baking powder, and a pinch of salt. Moisten to a good firm consistency with cold water, roll it out to the size of the saucepan, and place on top.
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Floating island
Heat a pint of milk to scalding in a double boiler. Beat the yolks of three eggs stiff—setting the whites in the ice-box until they are needed for a meringue. Into the whipped yolks stir three tablespoonfuls of granulated sugar, and pour the scalding milk gradually upon these. Return to the fire and cook, stirring all the time, until the custard is thick enough to coat the spoon. Remove from the fire, and, when the custard is cool, flavor with a teaspoonful of vanilla and turn into a glass bowl. Whip the chilled whites to a stiff meringue and beat into this, a little at a time, three tablespoonfuls of red jelly—catawba grape or currant. The meringue should be pink in color, and may be heaped upon the top of the custard in the bowl.
