Really old recipes.
Pathduck last edited by
@prebz Oh lordy... I hope not, I got a headache just after 20 seconds of watching that. Why does he have to be so loud and what's with all the fast cuts and the weird video format ... I'm getting old...
½ peck spinach
2 tablespoons butter
1½ tablespoon sugar
1½ teaspoons salt
1 small onion
1 pint rich milk
2 tablespoons flour
½ cup water
Put spinach in double boiler with the butter and water. Let simmer slowly until all the juice has been extracted from the spinach.
Fry the onion and add. Now thicken with the flour blended with the water and strain. Add the milk very hot. Do not place on the fire after the milk has been added.
Half cream instead of milk greatly improves flavor.
This post is deleted!
@prebz How did you guess?
@pathduck That is a pretty stupid clip, ain't me..
1 qt. vinegar
1 Tbsp. whole cloves
1 Tbsp. whole allspice
1 Tbsp. mace
2 cups sugar, more if desired
Stick of cinnamon
Boil young carrots until skin slips. Remove skins, slice or leave whole. Pour syrup made of vinegar, sugar & spices (in bag) boiling hot over carrots. Let stand overnight, then bring to boil & boil 5 minutes. Remove spice bag & pack in sterilized jars. Fill jar to within 1/2 inch of top with hot syrup & seal. Nice served whole on lettuce leaf for salad.
Merrie Companie Cake
2 3/4 cups sifted cake flour
2 tsp. baking powder
1 1/2 tsp. salt
1 3/4 cups sugar
1 cup shortening
3/4 tsp. orange extract
3/4 tsp. almond extract
3 eggs & 1 egg yolk, unbeaten
- With butter, margarine, use 1/2 cup milk; with shortening, use 3/4 cup milk.
Measure dry ingredients into sifter. Stir shortening in bowl just to soften. Sift in dry ingredients. Add milk & flavoring & mix until flour is dampened. Beat 2 minutes, low speed. Add eggs & yolk & beat 1 minute more. Scrap bowl & beater often. Bake 375 deg. oven 1 hour or until done. Use tube pan. Very good served plain or iced.
- With butter, margarine, use 1/2 cup milk; with shortening, use 3/4 cup milk.
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.
Scald a quart of milk, stir in three cupfuls of Indian meal, or enough to make a stiff dough; cook for five minutes, stirring often from the bottom. Take from the fire; beat in one-half cupful of powdered suet with a teaspoonful of salt, and let it get perfectly cold. Then add three eggs beaten light with two tablespoonfuls of sugar, and, lastly, a tablespoonful of flour sifted three times with half a teaspoonful of baking-powder. Make out into balls the size of an egg with floured hands, envelop in cheese-cloth squares . The dumplings will double their size in boiling, so make allowances in tying them up.
Boil one hour hard. Dip into cold water for a second, turn out and eat with hard sauce.
Mash two quarts of peeled and cut-up peaches. Strew sugar over them, and let them stand for an hour to draw out the juice. Put the fruit through a vegetable press and extract all the juice. Soak a box of gelatine in cold water until dissolved, add four tablespoonfuls of sugar, and heat to scalding. Now stir in the peach juice, remove from the fire, and strain. When cool, set the bowl containing the mixture in a pan of ice, and beat into it a pint of whipped cream. When very stiff turn into a mold to form.
Cover a number of large onions with boiling water and boil twenty minutes. Drain off water and make small hole in center of each onion. Fill hole with well-seasoned mashed potatoes. Add salt, pepper and butter, and milk to cover. Bake about one-half hour.
Make one cup of cream sauce and season with chopped parsley and onion juice. Stir one cup chopped meat (chicken, fresh tongue, veal or lamb) into the sauce. When hot, add the beaten yolks of two eggs, cook one minute, and then set away to cool. When cool, stir in the whites, beaten stiff. Bake in a buttered dish about twenty minutes and serve immediately. If for lunch, serve with a mushroom sauce.
Buy two ounces of finely powdered white gum arabic and let it stand, covered with eight tablespoonfuls of cold water, for an hour. Put it then into a double boiler, and let it heat slowly until the gum is dissolved. Strain through a cheese-cloth, wash out the double boiler and return the gum arabic to this with seven ounces of powdered sugar and two tablespoonfuls of grated chocolate. Stir over the fire for about three-quarters of an hour. At the end of this time the mixture should be stiff. Take from the fire, beat rapidly for two minutes, put in a teaspoonful of vanilla, and pour into a pan which has been well dusted with corn-starch. When cold cut into squares.
Apple and celery salad
Cut enough crisp celery into small bits to make a cupful. Lay in iced water. Peel and cut four large apples into small dice, dropping these into water as you do so. Drain the celery and sprinkle it with salt. Drain the apples, mix with the celery, and pour over all a thick mayonnaise dressing. Serve very cold.
One cup apple sauce, one cup sugar, one-third package gelatin, three cups cold water, three cups boiling water, one lemon. Dissolve the gelatin (Knox's preferred) in cold water for five minutes, add the boiling water, sugar, lemon juice and apple, strain and set it to cool. When it is nearly stiff, add the well-beaten whites of three eggs. Line a mold with lady-fingers, pour in jelly and let stand until firm. It is nice served with whipped cream or a sauce made from yolks of eggs.
Stew peeled and sliced apples until they are so soft that they can be rubbed through a colander. There should be a pint of this apple sauce. Set aside until cold. Beat the whites of three eggs to a stiff froth, and into this beat the apples by the spoonful, alternately with a cupful of powdered sugar. When very stiff, add a teaspoonful of lemon juice, turn into chilled glasses, heap whipped cream upon the top, and serve.
1 cup milk
1 cup cooked rice
1 1/2 cups flour
1/2 tsp. salt
4 tsp. baking powder
Beat egg, add milk & rice, mix thoroughly. Add sifted flour with salt & baking powder. Line muffin tins with bacon & fill 1/2 full with batter. Bake 30 minutes, 425 deg. Serve with fruit of jelly.
Walnut Spice Kisses
1 egg white
1/4 cup sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
1 cup finely chopped walnuts
Beat egg white with salt until stiff. Gradually beat in sugar mixed with spices. Fold in chopped nuts. Drop from teaspoon on greased cookie sheet. Top with walnut halves & bake @ 250 deg.. 35 to 40 min. Makes about 2 doz.
1 Large Grated Apple
1 Orange—grated rind and juice
½ cup Sugar
2 Eggs—Butter size of an egg
Grate apple; add orange, sugar, butter and yolks. Beat whites and add lastly. Bake slowly in open shells.
roaring last edited by roaring
Molasses candy (No. 1)
Stir together three cupfuls of molasses and a cupful of brown sugar. Add a gill of vinegar and put all over the fire in a porcelain-lined saucepan. Bring slowly to a boil and stir the syrup often as it cooks. Test the candy, from time to time, by dropping a bit into iced water. As soon as this bit hardens stir into the boiling syrup a heaping teaspoonful of butter; when this melts, add a teaspoonful of baking-soda dissolved in a tablespoonful of boiling water, and remove immediately from the fire. Pour into buttered tins and cut into diamond-shaped candies, or pull into ropes.
Molasses candy (No. 2)
Boil together a cupful of molasses, one of brown sugar, a tablespoonful of butter and a tablespoonful of vinegar. When a drop hardens in cold water remove from the fire, beat in a small teaspoonful of baking-soda, stir hard, and turn into buttered pans. As it hardens, cut into squares, or when hard break into bits.