Really old recipes.



  • Spiced Fruits
    These are also called pickled fruits. For four pounds prepared fruit allow one pint of vinegar, two pounds of brown sugar, half cup of whole spices – cloves, allspice, stick cinnamon and cassia buds. Tie spices in a muslin bag, boil 10 minutes with vinegar and sugar. Skim, add fruit, cook till tender. Boil down syrup, pour over fruit in jars and seal. Currants, peaches, grapes, pears and berries may be prepared in this way, also ripe cucumbers, muskmelons and water melon rind.



  • To preserve white Pear Plumbs:—Take pear plumbs when they are yellow, before they are too ripe; give them a slit in the seam, and prick them behind; make your water almost scalding hot, and put a little sugar to it to sweeten it, and put in your plumbs and cover them close; set them on the fire to coddle, and take them off sometimes a little, and set them on again: take care they do not break; have in readiness as much double-refin'd sugar boiled to a height as will cover them, and when they are coddled pretty tender, take them out of that liquor, and put them into your preserving-pan to your syrup, which must be but blood-warm when your plumbs go in. Let them boil till they are clear, scum them and take them off, and let them stand two hours; then set them on again and boil them, and when they are thoroughly preserved, take them up and lay them in glasses; boil your syrup till 'tis thick; and when 'tis cold, put in your plumbs; and a month after, if your syrup grows thin, you must boil it again, or make a fine jelly of pippins, and put on them. This way you may do the pimordian plumb, or any white plumb, and when they are cold, paper them up.



  • Carrot Croquettes
    Boil four large carrots until tender; drain and rub through a sieve, add one cupful of thick white sauce, mix well and season to taste. When cold, shape into croquettes, and fry same as other croquettes.



  • SCOTCH EGGS

    One pound sausage meat, 5 eggs, egg and breadcrumbs, pepper and salt. Hard boil the eggs for 13 minutes, cool in cold water; coat eggs evenly with sausage meat which has been divided into 5 parts. Roll in egg and bread crumbs. Fry in deep fat for 5 minutes, drain carefully. Cut each egg in halves, stand on round or fried bread or paper doyley. Garnish with fried parsley. Serve with potato balls.



  • To make a Florendine of Veal:—Take the kidney of a loin of veal, fat and all, and mince it very fine; then chop a few herbs, and put to it, and add a few currants; season it with cloves, mace, nutmeg, and a little salt; and put in some yolks of eggs, and a handful of grated bread, a pippin or two chopt, some candied lemon-peel minced small, some sack, sugar, and orange-flower-water. Put a sheet of puff-paste at the bottom of your dish; put this in, and cover it with another; close it up, and when 'tis baked, scrape sugar on it; and serve it hot.



  • Hot Tamales
    These can be made of either lean beef or chicken. Boil the meat until quite tender, and if chicken is used, remove all bones and gristle, and discard all fat and skin; run the meat through a meat grinder, grinding it fine. Seed and parboil a pint of chili peppers and let cool; add half a clove of garlic and chop both fine and add to the meat. Scald a pint of corn meal with a cupful of the water the meat has been boiled in, barely wetting it all through, and if a cupful is not enough for this, use a little more, but the meal must not be mushy. There should he two pounds of the prepared meat. Cut some clean, soft corn shucks into pieces four by six inches, shaping with the scissors; soak in warm water for an hour until soft and pliable; spread a layer of the wet meal on the shuck, then a layer of the prepared meat – a tablespoonful of each will be about right. Roll the shuck, making three turns, fold in the ends and tie carefully, and steam for two hours.



  • @roaring With a pint of chili peppers they've got to be red hot!

    Robert Johnson - They're Red Hot



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  • Planked Ham with Olives
    Place mashed potatoes attractively around a slice of fried ham, then fill the centre with one-half cup chopped Spanish green olives and peas. Place a whole stoned olive on each mound of potatoes.



  • To make a French-Barley Pudding:—Take a quart of cream, and put to it six eggs well beaten, but three of the whites; then season it with sugar, nutmeg, a little salt, orange-flower-water, and a pound of melted butter; then put to it six handfuls of French-barley that has been boiled tender in milk: butter a dish, and put it in, and bake it. It must stand as long as a venison-pasty, and it will be good.



  • @roaring Do you try and make all of these?



  • @luetage Not all of them



  • Sweet Potato Pie
    Boil sufficient sweet potatoes to make a pint of pulp when rubbed through a sieve; add a pint of sweet milk, a small cupful of sugar, a little salt, the beaten yolks of two eggs and, if liked, a teaspoonful of lemon juice. Bake in a shallow pan lined with rich crust. Beat the whites of two eggs with confectioner’s sugar, making a meringue, put on top of the pie after it is baked and return to the oven to “set” not to brown; Irish potatoes may be used the same way.
    Sweet Potato Pie (southern way)
    Have ready a nice crust, lining a deep pie tin. Boil the sweet potatoes until quite tender; slice into the pie-crust, sprinkle over it very little salt a cupful of sugar, a little allspice and drop plentifully over all bits of sweet fresh butter; then cover with a second crust and bake until done but not too brown. If this is
    too dry a little of the water in which the potatoes were boiled may be added before covering.



  • A Very Tasty Dish
    Mix two pounds of hamburg steak and two pounds of chopped veal with three onions chopped fine, and a half loaf of white bread soaked in milk; add pepper and salt and one egg. Mould into round balls.
    Now brown three tablespoons of butter and three of flour; add enough soup stock to fill a medium sized pot, three sliced onions, four bay leaves, two tablespoons of sugar, three of vinegar, salt and pepper to suit taste. Boil the prepared balls in it for half an hour, stirring it once in a while and serve hot.



  • ONION CHOWDER

    Three quarts boiling water, 1 pint minced onion, 1 quart potatoes cut in dice, 2 tablespoons salt, ½ teaspoon pepper, 3 tablespoons butter or savory drippings, 1 tablespoon fine herbs.
    Cook onion and butter together for half hour, but slowly, so onion will not brown. At end of this time add boiling water, potatoes, salt and pepper and cook one hour longer, then add fine herbs and serve.



  • Potato, or Lemon Cheesecakes:—Take six ounces of potatoes, four ounces of lemon-peel four ounces of sugar, four ounces of butter; boil the lemon-peel til tender, pare and scrape the potatoes, and boil them tender and bruise them; beat the lemon-peel with the sugar, then beat all together very well, and melt all together very well, and let it lie till cold: put crust in your pattipans, and fill them little more than half full: bake them in a quick oven half an hour, sift some double-refined sugar on them as they go into the oven; this quantity will make a dozen small pattipans.



  • Boiled Pork
    From 1917:
    (From Britain’s Official Win-the-War Cook Book)

    Put the joint of pork into a large stewpan and cover it with warm water. Bring this to a boil, remove any scum that rises and boil for 10 minutes. Add an onion and a carrot (cut small), with a dozen peppercorns, and simmer till the meat is done. If the pork is very salty, put it on in cold water instead of hot. Any joint of pork can be cooked in this way.
    Eat slowly and live longer.



  • SALLY LUNN
    Place in a mixing bowl

    One cup scalded milk, cooled to 80 degrees,

    One-half cup sugar,

    Four tablespoonfuls of shortening,

    One well-beaten egg,

    One-half yeast cake crumbled in.

    Beat to thoroughly blend, and then add

    Two and three-quarter cupfuls of sifted flour,

    One teaspoonful of salt.

    Beat well, cover and let rise for three hours, beat again. Now grease thoroughly an oblong or round baking pan; take the Sally Lunn and beat for five minutes, pour into the prepared pan, having the dough fill the pan about one-half; let rise twenty minutes in warm place, bake in hot oven twenty-five minutes, then dust with sugar.



  • FROZEN PINEAPPLE CUSTARD
    Pare and grate one medium-sized pineapple and then place in a bowl and add one and three-quarters cups of sugar. Now place in a saucepan

    Three cups of milk,

    One-fourth cup of cornstarch.

    Stir to dissolve the starch and then brine; to a boil and cook for ten minutes. Now add two well-beaten eggs. Beat to blend well and remove from fire. Add the prepared pineapple. Beat again to thoroughly mix and then freeze in the usual manner, using about three parts ice to one part salt. Pack away to ripen for two hours.



  • RYE BREAD
    Two cupfuls of water, 80 degrees Fahrenheit,

    Two tablespoonfuls of sugar,

    Two teaspoonfuls of salt.

    Mix and then add

    One yeast cake,

    Five cupfuls of white flour,

    Three cupfuls of rye flour,

    Two tablespoonfuls of shortening.

    Work to a dough and ferment three and one-quarter hours, then proceed as in the straight dough method. When the dough is ready for the pans use the same method as for Vienna bread. Bake in a similar manner, having the oven heated to 450 degrees Fahrenheit. Rye bread requires an oven hotter than for wheat bread. Wash the rye bread when taking from the oven with warm water. Caraway seeds may be added if desired.


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