Really old recipes.
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Boiled rice with milk and egg
Wash a cupful of rice and cook in an abundance of boiling water slightly salted until tender, but not pasty. Drain off every drop of the water, shaking the rice in a colander. Return the cereal to the fire in a double boiler and stir into it a quart of boiling milk, into which three beaten eggs have been gradually whipped. Cook gently for a few minutes, or until much of the milk has been absorbed. Eat with sugar and cream. -
Delicious Cherry Balls
From 1911:
Sift one-half cup of flour into one-half cup of milk and three level tablespoons butter scalding hot; stir until the mixture leaves the side of the bowl; add a grating of lemon and a cup of stoned cherries; remove from the fire, and beat in two eggs, one at a time; shape with two spoons and fry in deep fat. Serve hot, rolled in powdered sugar.
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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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How to Pickle Meats
1905:
Cut the meat into suitable pieces and pack into a barrel; then boil together six gallons of water, nine pounds of salt, six pounds of light brown sugar and one quart of good molasses. Remove the scum as fast as it rises; take the boiler off the stove and let the pickle get cold. Dissolve six ounces of saltpetre and add to the brine. Pour this over the meat until the meat is covered, put on the meat a clean, hardwood board, and on this put a weight sufficient to keep the board under the pickle. If mold should form, pour off the brine, boil and skim well for a few minutes, let get cold and again pour over the meat. Always keep the meat weighted down under the brine, as a small piece sticking up out of the brine will spoil the whole mess. -
WHITE CHERRY SALAD
After pitting a quart of large white cherries, refill the spaces left by the removal of the stones with nut meats ground or broken coarsely.
Arrange the filled cherries upon crisp lettuce leaves and coat lightly with mayonnaise dressing, then sprinkle with grated cheese. For decoration, lay one or more cherries upon each ‘ help ‘ of salad. -
Raisin Hot Cakes
Two cups sour milk, ½ teaspoon salt, 1 ¼ teaspoons soda, 2 ¼ cups white flour, ¼ cup corn meal, 1 egg, ½ cup seeded and chopped raisins.
Mix and sift flour, salt and soda. Beat egg well and add sour milk. Add raisins to the first mixture and stir in milk and egg. Beat till thoroughly mixed and then do not stir. Drop by spoonfuls on a hot, well greased griddle.
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Poor man’s pudding
Pare the crusts from slices of graham bread, toast delicately and cut the slices into dice. Butter a pudding-dish and strew the bottom with these bread dice. Moisten with a very little milk, and sprinkle with granulated sugar. Cover with apple sauce, well sweetened. Add more bread dice, then apple sauce, and proceed in this way until your dish is full. Let the top layer be of apple sauce. Strew with bread-crumbs and sprinkle with cinnamon. Cover and bake in a hot oven for twenty minutes, then uncover and brown. Eat cold with sugar and cream. -
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. -
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Banana froth
Whip a cupful of cream stiff. Rub enough bananas through a fine sieve to make a cupful of pulp, and beat this at once into the whipped cream; add four tablespoonfuls of powdered sugar, and beat to a frothy mass. Line a glass dish with almond macaroons, fill it with the banana cream, and sprinkle this generously with tiny bits of crystallized cherries, citron and blanched and minced almonds. Serve at once. Of course, the fruits and nuts must be minced and made ready before the preparation of the banana cream is begun. -
Sweet omelet soufflé
Beat the yolks of four eggs stiff, and stir into them four tablespoonfuls of powdered sugar. Add two teaspoonfuls of vanilla, and beat hard for five minutes. Whip the whites of six eggs to a meringue with a heaping tablespoonful of powdered sugar, and stir lightly and quickly into the yolk mixture. Turn into a buttered pudding-dish and bake in a hot oven to a delicate brown. Serve immediately. -
Fruit Cookies
1/2 cup brown sugar
1/2 cup white sugar
2/3 cup butter
2 eggs
1 1/2 cups flour
1 tsp. cinnamon
1 tsp. soda
1 Tbsp. hot water
1 lb. dates
1 lb. pineapple, cherries, raisins & nuts
Pinch salt
Cream together butter & sugars, add eggs beaten whole. Sift together the flour, cinnamon & salt. Put soda in hot water & add to rest of ingredients, add fruits & nuts last; use extra flour on fruits & nuts. Drop by spoon on greased cookie sheet. Bake @ 325 degrees, 15 to 20 min.
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Peach batter pudding
Make a batter of four beaten eggs, a quart of milk, two tablespoonfuls of melted butter, three scant cupfuls of prepared flour and a saltspoonful of salt. Lay in a deep pudding-dish fifteen peaches that have been peeled, stoned and quartered. Strew with sugar, pour the batter over and around them and bake in a steady oven. Eat at once with hard sauce. -
Meat Pie
Line a greased baking dish with cooked rice. Add a layer of meat chopped fine or cut in inch pieces and either cooked or raw. Season nicely with salt, pepper, a pinch of nutmeg and a little onion juice. Add rich brown gravy, cover with rice and bake till the meat is done. -
“Entire Wheat” Raisin-Nut Bread
1 cupful entire wheat flour
1 cupful white flour
1 cupful sugar
½ teaspoonful salt
3 teaspoonfuls baking powder
1 cupful walnut meats
½ cupful raisins
1 cupful milk
Mix all dry ingredients. Chop the nuts finely. Wash the raisins and scald them in one-third cupful of boiling water for ten minutes, drain and dry before stirring into the dry materials. Add the milk, mix well and put in greased pan. Bake in a moderate oven (360 degrees) for an hour. This quantity will make one loaf. -
Raspberry Shrub
Four quarts of red raspberries to one of vinegar; let stand four days, then strain; to each pint of juice add a pound of sugar.
Boil twenty minutes; bottle and keep in a dry, cool place. -
Old-Fashioned Peach Leather
Wash two gallons of peaches, cut them in halves, and remove pits. Weigh the fruit, and to each pound allow a quarter of a pound of sugar. Put the peaches in a porcelain-lined kettle, cover and stew slowly, stirring occasionally until the mass is smooth and rather dark. Add the sugar and keep cooking until, when you put a teaspoonful in a saucer and cool it, it is sufficiently hard to roll or handle like a soft ball. When done, turn into tumblers, and stand aside to cool just as you would jelly. Then cover with lids that have been sterilized or with paraffin and paper. Apples and quinces may be used the same way. It is really a fruit-paste. -
Rhubarb Fruit Punch
1919:
Wash and cut two bunches of rhubarb. Place in a saucepan and add one quart of water. Bring to a boil and cook slowly for thirty minutes. Cool and then rub through a fine sieve. Add one pound of sugar. Stir until dissolved and then cook for ten minutes. Cool. Place in a bowl and add:
One orange, cut in small pieces,
Juice of two lemons,
One small bottle of maraschino cherries, cut in tiny pieces,
Two syphons of seltzer,
Piece of ice.
Serve in fruit cups.