Hearth Recipes

1920 Luncheon Menu Mrs. Wilsons New Cook Book Mrs. W. H. (Betty Lyles) Wilson Pineapple Muffins Carrot Salad Macaroni & Sausage Brownies Pineapple Muffins 3 cups flour 3 tsp baking powder 2 eggs, beaten light ¼ cup butter, or fat ½ tsp salt ½ cup sugar 1 cup milk ¼ tsp soda, added to pineapple only ½ can shredded pineapple, strained Mix and cook same as any muffin batter. Did we eat them? Most of them Would I make them again? No Carrot Salad 1 cup raw carrots, peeled and diced 1 cup tomatoes, cut in small pieces 1 cucumber, cut in small pieces 1 onion, cut in small pieces 1 green pepper, cut in small pieces Mix with a small quantity of oil or cooked dressing, salt to taste, and serve cold on lettuce with a teaspoon of dressing on each serving. Other vegetables may be used if pre- ferred, as celery or beets. Did we eat it? Most of it. Would I make it again? Probably not. Macaroni & Sausage 1 cup macaroni 1 ½ cups cream sauce (see below) 1 cup bread crumbs, buttered 1 cup cheese added to sauce while hot Put cooked macaroni in pan, then sauce. Cover with bread crumbs and bake brown. Sauce: 1 ½ cups milk ¼ cup flour ¼ cup butter 1 tsp salt Dash red pepper Cook macaroni with cheese as directed. When almost ready to be taken from stove have some sausage balls of good country sausage made about size of marbles. Fry brown and put on top of macaroni. Let stand in stove to season and serve in baking dish garnished with parsley. Did we eat it? Yes Would I make it again? Yes Brownies 1 ½ cup brown sugar 1 scant cup butter 2 cups flour 2 tsp cinnamon ½ cup nuts 2 eggs beaten very light 2 tbs of buttermilk 1 scant tsp soda 1 cup chopped dates Drop in greased pan and bake. Did we eat them? Yes Would I make them again? Yes

Mashed Turnips and Potato 2 turnips Equal amount of boiled potatoes Butter Salt and pepper Peel and quarter 2 good-sized turnips, cover them with boiling water, and let cook until tender, which should be in from half an hour to three quarters; drain them in a colander, and press gently with a wire potato-masher to remove as much water as possible, then with them an equal quantity of boiled potatoes; add butter, pepper, and salt, and beat up very light before serving. Did we eat it? Yes Would I make it again? Yes For antique recipe collections visit: HearthRecipes.com

1920 Lunch Menu Mrs. Wilsons New Cook Book Mrs. W. H. (Betty Lyles) Wilson Orange Bread Vegetable Soup Pineapple and Sweet Potatoes Roast Leg of Pork Strawberry Jam Cake Orange Bread ½ yeast cake ½ cup lukewarm water 2 eggs well beaten 2 tbs melted butter 2 tbs fat 1 tsp salt 3 tbs sugar Grated rind of 3 oranges 1 cup of orange juice 4 light cups flour Dissolve yeast in the warm water and beat this with other ingredients, thoroughly together. After this is done add the flour and knead until elastic. Cover, allow to rise and make into loaves. Let the loaves rise and bake in hot oven. Did we eat it? Yes Would I make it again? Yes Vegetable Soup 1 qt stock 1 cup tomatoes ½ cup Irish potatoes ½ cup celery 1 onion ½ cup rice 4 pods okra 1 cup cabbage 1 carrot Chop all vegetables together. Ad to heated stock and cook until well done. If you haven’t stock, cook one soup bone util tender and add water. This makes a meal with bread and butter and light dessert. Did we eat it? Yes Would I make it again? No Pineapple and Sweet Potatoes 1 can pineapple 4 sweet potatoes ½ cup sugar Drain pineapple, cut in small pieces, cook potatoes and cut in pieces. Cook juice of pineapple with one tablespoon of butter and one tablespoon of flour until thick, adding one-half cup sugar, mix fruit and potatoes in baking dish and pour over this the syrup. Run in stove to season and brown. Did we eat it? Yes Would I make it again? Yes Notes: I had only fresh pineapple. I combined the pineapple and sweet potatoes in a baking dish and cooked in the oven. Everybody liked the combination. Roast Leg of Pork 1 leg pork 2 tsp salt 2 tbs vinegar 1 tbs butter or olive oil ½ tsp cayenne 2 tbs ground sage Rub pork with vinegar, salt, pepper and sage. Wrap pork in linen cloth, dipped in vinegar, let stand several hours, keeping the cloth damp. Rub with oil and flour, then roast, allowing twenty-five minutes to the pound. Did we eat it? Yes Would I make it again? Yes Strawberry Jam Cake 3 eggs ¾ cup butter ¾ cup jam 1/3 cup buttermilk 2 ½ cups flour 1 tsp soda 1 tsp cinnamon Cream the butter and half of sugar. Color pin with color paste. Beat yolks light with the other half cup sugar; add to butter and sugar. Put soda in milk; add with a little flour, and then the whites and rest of flour, then cinnamon. Lastly fold in the jam. Bake in layers or one sheet. Cover with white or green icing and makr in squares. Put a fresh strawberry on each square if in season. Did we eat it? Some of it. Would I make it again? No

Hungarian Goulash 2 large carrots 1 rutabaga 3 potatoes 6 medium-sized onions 6 tomatoes 6 bay leaves 1 green pepper 2 large apples Butter Flour ½ cup brown sugar Juice of 2 lemons Peel and cut into large pieces 2 large carrots, 1 rutabaga, 3 potatoes; add 6 medium-sized onions, let cook until nearly tender, then add 6 tomatoes, 6 bay leaves, 1 green pepper, sliced, and 2 large apples, peeled and sliced. Cook until tender, add good-sized piece of butter and thicken with browned flour, then add ½ cup brown sugar and juice of 2 lemons. Did we eat it? Yes Would I make it again? Yes For antique recipe collections visit: HearthRecipes.com

1909 Breakfast Good Housekeeping Family Cook Book Pumpkin Waffles Eggs au Gratin Fig Fritters Pumpkin Waffles 1 cup mashed, seasoned pumpkin 1 egg 1 cup warm cream ½ a yeast cake ½ cup lukewarm water 1 tbs melted butter 4 cups sifted flour Milk Pinch of powdered mace and ground ginger Take one cup of mashed and seasoned pumpkin, carefully drained, and add one well beaten egg, one cup of warm cream, half a yeast cake dissolved in half a cup of lukewarm water, one tablespoon of melted butter and four cups of sifted flour; thin to a rather thick batter with sweet milk; allow it to rise until light and then beat down, adding a pinch of powdered mace and ground ginger; again let it rise for twenty minutes and bake in heated waffle irons to a golden brown; dip the waffles while hot in melted butter and roll in equal parts of cinnamon and pulverized sugar. Did we eat them? Yes Would I make them again? Probably not. Eggs au Gratin 3 raw egg yolks ¼ cup soft, fresh bread crumbs 2 tbs softened butter 1 tbs chopped chives 3 chopped sardines 2 sprigs parsley Salt and pepper 6 eggs Mix together three raw egg yolks, a quarter of a cup of soft, fresh bread crumbs, two tablespoons of softened butter, one tablespoon of chopped chives, three chopped sardines, two sprigs of parsley chopped, and a light dusting of salt and pepper. Spread this mixture in the bottom of a baking dish and place in a slow oven until set; then break over it six eggs, dust them with salt and pepper and bake until done. Did we eat it? Yes Would I make it again? Yes Notes: I did not add the sardines. Fig Fritters 2 eggs 1 cup milk 1½ cups graham flour 1 tbs melted butter ½ tsp salt 1 cup chopped figs ½ cup boiled rice Nutmeg Cinnamon 1 tsp baking powder Fat to try For one dozen of these delicious fritters, take two eggs, separating the whites from the yolks, add to the yolks one cup of milk, one and one-half cups of graham flour, one tablespoon of melted butter, one-half teaspoon of salt, one cup of chopped figs and one-half cup of boiled rice stirred in; flavor with nutmeg and a little cinnamon, then stir in the beaten whites and one teaspoon of baking powder; fry in deep fat and serve with a boiled icing sauce. Did we eat them? Most of them Would I make them again? Probably not For antique recipe collections visit: HearthRecipes.com

RICE INVALID DISH Southern Pacific Rice Cook Book (1902) Butter Boiled rice Egg white, stiffly beaten A pinch of salt Egg yolk Dry toast Butter a common glass (previously warmed) and line with warm, boiled rice. Into it pour the stiffly beaten white of an egg to which a pinch of salt has been added. On the top lay the unbroken yolk. Set the glass in warm water, let come to a boil and cook just long enough to set the white. Lay a doily on a small plate and set the glass on this and put beside it a piece of dry toast. Did we eat it? Most of it Would I make it again? Probably not For antique recipe collections visit: HearthRecipes

1909 Dinner Menu Good Housekeeping Family Cook Book Artichoke Salad Carrots au Jus Beet Fritters a la Dickens Fish a la Lee Date and Apple Pie Artichoke Salad 4 artichoke hearts 1 hard cooked egg 5-6 sweet pickles Salt Paprika Mayonnaise Prepare artichokes as for a vegetable. Strip off the outside leaves, saving some of the best for garnishing. Lay the hearts in a chopping bowl and chop fine. For every four hearts add one hardcooked egg, which is also chopped, and five or six sweet cucumber pickles, according to size and taste, with salt and a little paprika. Add a tablespoon of thick mayonnaise dressing for each heart and mix well. Put this in the salad bowl and spread mayonnaise dressing thickly over the top. Garnish with the artichoke leaves. Did we eat it? Yes Would I make it again? Probably not. If I did, I would replace the egg with potatoes or something other than hardboiled eggs. Beet Fritters a la Dickens Beets Mushrooms Onions Batter: Yolk of 1 egg 1 tbs oil or melted butter 4 tbs flour 1 whipped white Salt and pepper Cut beets, after boiling, into slices an eighth of an inch thick; mince a few mushrooms with one-eighth their bulk in onions; press between two slices of beet and dip in a batter made by beating the yolk of an egg, adding a tablespoon of oil or melted butter, four of flour, and lastly the whipped white, with salt and pepper to taste; fry these fritters in very hot fat. Did we eat them? Yes Would I Make them again? Probably not but there were others that liked them a lot. Note: I couldn’t figure out how they made these. I tried putting the onion between the beet slices, dipping in batter, and frying but it did not work out for me. In the end, I chopped the beets and added them to the mushrooms and onions. Then I added the batter and fried them. Carrots au Jus 1 quart sliced carrots ¼ cup chopped onion Butter 1 cup rich brown gravy or sauce 1 tsp parsley Simmer in boiling salted water one quart of sliced winter carrots. Slowly cook a quarter of a cup of chopped onion in hot butter; when tender add a cup of rich brown gravy or sauce, one teaspoon of chopped parsley and the drained carrots, and simmer for fifteen minutes. Did we eat it? Yes Would I make it again? Yes Fish a la Lee 1 blue fish ¼ cup butter 2 egg yolks 2 tbs onion 2 tbs capers 2 tbs pickles 2 tbs parsley 3 tbs lemon juice ½ tsp salt ¼ tsp pepper Split and bone a bluefish and place on a well-buttered sheet. Cream one-quarter cup butter, add two egg yolks and stir until well blended, then add two tablespoons each of onion, capers, pickles and parsley, finely chopped, three tablespoons lemon juice, one-half teaspoon salt, and one-quarter teaspoon pepper. Sprinkle fish with salt, spread with mixture and bake in a hot oven. Did we eat it? Yes Would I make it again? Yes Date and Apple Pie Pie Crust Apples Dates 1 tsp cinnamon ½ cup sugar Line a pie plate with a rather rich crust, fill it with a mixture of chopped dates and apples, sprinkle over all a teaspoon of cinnamon and half a cup of sugar, cover with a top crust, and bake about half an hour in a good oven. Serve hot or cold with or without cream and sugar. Did we eat it? Yes Would I make it again? Yes Notes: I would use less dates next time and less sugar. For antique recipe collections visit: HearthRecipes.com

COASTING COOKIES. In the Kitchen (1875) Elizabeth S. Miller One pound of flour. Eight ounces of butter. Half a pint of molasses. One tablespoonful of soda, beaten very hard in the molasses. One tablespoonful of coriander seed, and one of caraway, pounded in a mortar. Ginger to taste. Soften the butter, stir in the molasses, ginger, seeds, and flour; roll thin, cut, and bake in a quick oven. Did we eat them? Yes Would I make them again? Yes For antique recipe collections visit: HearthRecipes.com

RADISH CURRY The Calumet Cook Book (1916) ½ cup rice 6 radishes 4 level tbs drippings 2 level tbs flour 2 green onions 1 level tsp curry powder 1 cup cold cooked meat 1 cup hot water or soup stock Salt to season PREPARATION: Put the rice over to cook in two cups salted boiling water. Put the drippings in a small skillet. Slice the radishes in three pieces into the drippings to cook slowly, till wilted. Draw to one side of skillet to make room to put the curry powder into the drippings, then put in the sliced onions. After a minute add the flour and then the hot water. Season with salt. When cooked up add the meat. Serve the rice on one-half of a small deep platter, put the meat on the other half. Decorate with slices of pimento arranged in rings with tiny spray of parsley in the center of each. Did we eat it? Yes Would I make it again? Probably not. Notes: If I made this again I would use something other than the radishes. For antique recipe collections visit: HearthRecipes.com

1807 A New System of Domestic Cookery By a Lady Spinach Soup Saffron Dumplings Roast Onions and Beets Potato Pasty Chicken Curry with Rice Stewed Pears Spinach Soup 2 handfuls spinach 1 turnip 2 onions 1 head of celery 2 carrots A little thyme Parsley Butter size of a walnut 1 pint broth 1 quart fresh water Salt and pepper Shred two handfuls of spinach, a turnip, two onions, a head of celery, two carrots, and a little thyme and parsley. Put all into a stewpot, with a hit of butter the size of a walnut, and a pint of broth, or the water in which meat has been boiled; stew till the vegetables are quite tender: work them through a coarse cloth or sieve with a spoon; then with the pulp of the vegetables, and liquor, a quart of fresh water, pepper and salt, boil all together. Have ready some suet dumplings, the size of a walnut, and before you put the soup into the tureen, put them into it. The suet must not be shred too fine; and take care that it is perfectly fresh. Did we eat it? Most of it. Would I make it again? Probably not. Saffron Dumplings Excellent Rolls. 1 ounce of butter ½ pint milk 1½ spoonful yeast A little salt 2 lbs flour A little Saffron ½ teacup milk for boiling Warm one ounce of butter in half a pint of milk, put to it a spoonful and half of yeast of small beer, and a little salt. Put two pounds of flour into a pan, and mix in the above. Let it rise an hour; knead it well; and make into seven rolls, and bake in a quick oven. If made in cakes three inches thick, sliced and buttered, they resemble Sally Lunn’s, as made at Bath. The foregoing receipt, with the addition of a little saffron, boiled in half a teacupful of milk, makes remarkably good Saffron Cakes to eat hot with butter. Did we eat them? Some of them. Would I make them again? Probably not. Roast Onions Onions Salt Butter Roast Beet Root Should be done with all the skins on. They eat well alone, with salt only, and cold butter; or with roast potatoes, or with beet root. Did we eat them? Yes, mostly the beets. Would I make them again? Probably not. Potato Pasty. Mashed potatoes Salt and pepper A little thick cream or butter Paste Boil, peel, and mash potatoes as fine as possible; then mix pepper, salt, and a little thick cream, or, if you prefer it, butter. Make a paste, and, rolling it out like a large puff, put the potato into it, and bake it. Did we eat them? Yes Would I Make them again? Probably not. Chicken Curry. Chicken Butter Sliced onions 1-2 cloves garlic Gravy 4 large spoonfuls cream Cayenne 1-2 spoonfuls of curry powder A little flour A bit of butter A little lemon juice Boiled Rice Cut up the chickens before they are dressed, and fry them in butter, with sliced onions, till of a fine colour : or if you use those that have been dressed, do not fry them: lay the joints, cut in two or three pieces each, into a stewpan, with veal or mutton gravy, a clove or two of garlick, four large spoonfuls of cream, and some Cayenne: rub smooth one or two spoonfuls of curry powder, with a little flour, and a bit of butter, and add twenty minutes before you serve; stewing it on till ready. A little juice of lemon should be squeezed in when serving. Slices of rare done veal, rabbit, or turkey, make a good curry. A dish of rice boiled plain must be always served to eat with curry. Did we eat it? Yes Would I make it again? Yes Stewed Pears. Pears Sugar Lemon peel 1-2 cloves Allspice Water Red liquor Pare and halve, or quarter, large pears, according to their size: throw them into water, as the skin is taken off before they are divided, to prevent their turning black. Pack them round a block tin stewpan, and sprinkle as much sugar over as will make them pretty sweet: add lemon peel, a clove or two, and some allspice. Just cover them with water, and put some of the red liquor which will be directed hereafter; cover them close, and stew three or four hours. When tender, take them out, and pour the liquor over them. Did we eat it? Yes Would I make it again? Maybe Notes: Made this without the red liquor. For more antique recipe collections visit: HearthRecipes.com

1883 Coffee Flavored Whipped Cream Frozen The Chicago Herald Cooking School 1 quart of thick cream 1 cupful of strong black coffee 1 cupful sugar Mix these in a tin pail or deep pan and whip with the wire egg-whisk until it is all froth. Pile up in stem glasses, freeze and serve in the same glasses. Did we eat it? Yes Would I make it again? Yes For antique recipe collections visit: HearthRecipes.com

1896 Dinner Menu The Boston Cooking-School Cook Book Fannie Merritt Farmer Cabbage, Celery, and Nut Salad Butterscotch Biscuits Asparagus Buerre Noir Stuffed Baked Potatoes with Tomato Sauce Chicken Gumbo Bananas Baked in Raisin Sauce Cabbage, Celery, and Nut Salad 1 ½ cups finely cut celery 1 cup pecan meats, broken in pieces 1 cup shredded cabbage Cream Dressing Mix and serve on lettuce. Did we eat it? Yes Would I Make it again? Yes Butterscotch Biscuits ½ cup butter ¾ cup brown sugar Dough Cream ½ cup butter with ¾ cup brown sugar. Spread part on dough before rolling up. Spread remainder on bottom of 9-inch round pan. Brush sides of rolls with melted butter. Place close together on sugar and butter mixture in pan, cut side down. Let rise until doubled in bulk. Bake 25 minutes in moderately hot oven 375 degrees F. Serve butterscotch side up. Did we eat it? Yes Would I make it again? Yes Asparagus Buerre Noir 2 lbs asparagus Buerre Noire Sauce Cut of lower parts of stalks as far down as they will snap, was, remove scales, and retie bunch. Cook, standing upright, in boiling, salted water 15 minutes or until soft, leaving tips out of water first 10 minutes. Drain, remove string, and spread with soft butter or pour on Buerre Noire Sauce. Buerre Noire Sauce 1/3 cup butter 1 tsp lemon juice Salt and pepper Use fat remaining in pan after frying fish or meat and add enough butter to make 1/3 cup. Stir until browned. Add lemon juice and seasonings. Did we eat it? Yes Would I make it again? Yes Stuffed Baked Potatoes 3 large flat potatoes 1 tbs butter 1 tbs tomato puree Salt and pepper Bake potatoes. Remove from oven, cut in halves lengthwise, scoop out inside. Mash, add butter, salt and pepper, and tomato puree. To give a glazed appearance, add 1 well-beaten egg white to potato mixture before filling. Did we eat it? Yes Would I make it again? Yes Notes: I used some leftover pasta sauce for the tomato puree. Chicken Gumbo 3 lbs chicken, cut in pieces for serving Salt, pepper Flour for dredging Pork fat for frying ½ onion, finely chopped Sprig parsley 4 cups sliced okra, cooked or canned ¼ red pepper, finely chopped or 1 pimiento 1 ½ cups tomato 3 cups boiling water 1 cup boiled rice. Sprinkle chicken with salt and pepper, dredge with flour. Fry (sauté) in pork fat. Remove chicken. Fry onion in fat remaining in pan, add okra, parsley, or pimiento, and red pepper and cook slowly 15 minutes. Add to chicken with tomato, water, and 1 ½ tsp salt. Cook slowly until chicken is tender, and add rice. Did we eat it? Yes Would I make it again? Yes Notes: I did not add the 1 ½ tsp salt. Bananas Baked in Raisin Sauce 4 bananas 1 tbs butter 4 tbs strained honey 3 tsp lemon juice ¾ cup hot water 1 tbs cornstarch in ¼ cup cold water 1/8 tsp salt 3 tbs seedless raisins Cocoanut (optional) Simmer raisins I hot water 10 minutes. Melt butter in baking pan, slice bananas lengthwise, and arrange in pan. Cook other ingredients together 10 minutes and pour over bananas. Bake 30 minutes in moderate oven (350 F.) If desired, sprinkle with shredded cocoanut when ready to serve. Did we eat it? Some of it. Would I make it again? Yes. For more antique recipe collections visit: HearthRecipes.com

1914 Pineapple, Walnut, Fig, and Tomato Salad Midnight Feasts 1 ripe pineapple 1 tomato A few figs diced English walnut meats Sugar Syrup: Juice from fruit A little lemon Peel a very ripe pineapple, dig out the eyes, and with a fork shred it to the core; mix with it one tomato, peeled and cut into bits, a few diced figs, and a few English walnut meats. Toss the fruit lightly together, sprinkle liberally with fine sugar and put on the ice. When read to use lift carefully from the juicy syrup and put on a bed of lettuce hearts; mix with the syrup a tablespoonful of brandy and a little maraschino, and pour over the whole. Did we eat it? Yes Would I make it again? Yes For old-fashioned recipe collections visit: HearthRecipes.com

1914 Dinner Menu The International Cook Book Alexander Filippini Brussels Sprouts Salad 1 pint Brussels sprouts Salt 4 tbs dressing Trim the outer leaves off a pint of fresh Brussels sprouts, thoroughly wash and keep in a quart cold water with a tablespoon salt for thirty minutes; drain thoroughly and place in a saucepan with two quarts boiling water and half teaspoon salt. Cover the pan and let boil for forty minutes, drain on a sieve, and let them stand on it in a cool place - not on the ice - until cooled off. Place them in a salad bow, season with four tablespoons of dressing, mixed well and serve. Carrots, Vichy 12 small carrots ½ ounce butter ½ pint white broth ½ tsp salt 1 tsp sugar 2 saltspoons pepper 2 branches parsley 1 branch chervil Neatly scoop and wash in old water twelve small, sound carrots; cut them into slices a quarter inch thick; place in a saucepan with half an ounce butter, and a half pint white broth. Season with half teaspoon salt, a teaspoon sugar, and two saltspoons pepper; add two branches parsley and one branch chervil; lightly mix, cover the pan, boil for ten minutes, then set in the oven for thirty minutes. Remove, take out the parsley and chervil, pour the carrots into a vegetable dish and serve. Did we eat them? Yes Would I make them again? Maybe Potato Brioches 8 medium potatoes Salt 2 saltspoons white pepper Butter 2 tbs flour Peel eight medium, sound potatoes, cook them in two quarts water with a teaspoon salt for thirty-five minutes. Strain and press through potato masher into a bowl. Season with half teaspoon salt, two saltspoons white pepper, one light teaspoon butter. Thoroughly mix with the wooden spoon for five minutes. Spread two tablespoons flour on a corner of the table. Divide the puree into six equal parts. Roll them in the flour, giving them a nice brioche form. Place in a buttered tin pan, spread a few drops of melted butter over each brioche, and bake in the hot oven until of a nice golden color, or eight minutes. Remove from the oven dress on a hot dish with a folded napkin and serve. Did we eat them? Yes Would I make them again? Maybe Note: It took a bit more then 8 minutes for me to get a good golden color. Beef Sauté, Bohemienne Leftover beef (or I used a pound of stew beef) 2 carrots 2 onion ½ ounce butter 2 potatoes 1 bean crushed garlic ½ tsp freshly chopped parsley 1 tsp salt ½ tsp paprika 1 saltspoon grated nutmeg 3 tomatoes 1 pint broth Pick off all the meat from the roast beef left over from yesterday and cut it into half-inch-square pieces. Cut two scraped carrot and two peeled onions in halves and slice them very finely. Heat half ounce butter in a saucepan, add the carrots and onions, and gently brown for ten minutes, lightly stirring once in a while; then add two finely slice peeled raw potatoes, brown for five minutes, add the beef, one bean crushed garlic, a half tsp freshly chopped parsley, a teaspoon salt, half a teaspoon paprika, a saltspoon grated nutmeg, three peeled crushed red tomatoes and a pint white broth. Mix well, cover the pan and set in the oven for one hour and a half, remove, dress on a hot dish and serve. Did we eat it? Yes Would I make it again? Yes Pear Pie, with Cinnamon 8 medium pears 1 ounce sugar 1 tsp ground cinnamon Pie paste Egg Powdered sugar Peel and cut in half eight medium, sound pears, remove the seeds, then finely slice them and place in a bowl. Season with one ounce sugar and a teaspoon ground cinnamon. Mix well. Line a lightly buttered pie pate with a thin pie paste. Place the pears in the pie plate, lightly egg the edges of the plate; cover the pears with another similar layer of pie paste; make a few small incisions on the surface, press down the two layers of paste around the border of the plate; lightly egg the surface. Set to bake in the oven for thirty minutes. Remove, let rest on a table for five minutes, sprinkle a little powdered sugar over and serve either hot or cold. For more antique recipe collections visit: HearthRecipes.com

1913 Cinnamon and Orange Watermelon Salad The Winston Cook Book 2 cups watermelon 1/4 teaspoon grated nutmeg 4 tbs sugar Juice of 1 orange 1 teaspoon cinnamon Lettuce Line a salad bowl with lettuce leaves and in it place the watermelon cut into small cubes. Mix the sugar, cinnamon and nutmeg, and sprinkle over the melon; then pour the orange juice over all. Did we eat it? Yes Would I make it again? Yes, with adjustments. Notes: I used honey instead of sugar. Too sweet. If I try this one again, I will leave out the sugar/honey. For old-fashioned recipe collections visit: HearthRecipes.com

1910 Sunshine Sunshine Cook Book Mrs. Jennie E. Underhill Huckleberry Gems Cucumber and Con Salad Dutch Casserole Peas in Turnip cups Fried Eggplant Pineapple Pie Purple Punch HUCKLEBERRY GEMS. Butter size of egg ½ cup sugar 1 egg Salt 1 cup milk 1 tsp cream tartar ½ tsp soda 2 scant cups flour 1 large cup berries Bake in gem pans. Did we eat them? Yes Would I make them again? Yes CUCUMBER AND CORN SALAD. Cucumbers Corn Mayonnaise Equal parts of cold cooked green corn and cucumbers, sliced or cut in small pieces, and served with mayonnaise. Did we eat it? Yes Would I make it again? Yes PEAS IN TURNIP CUPS. Turnips Peas 2 tbs butter 2 tbs flour 1 cup milk ¼ tsp salt Steam small, white turnips, hollow out the centers, cut the edges in points, fill with peas that have been heated in a sauce made of 2 tablespoons of butter, 2 tablespoons flour, 1 cup milk, 1/4 teaspoon salt. Cooked smooth. Did we eat it? Yes Would I make it again? The combo of peas and turnips yes. But I wouldn’t bother with the cups and would just use butter and not a white sauce. FRIED EGGPLANT. 1 large egg-plant, 2 eggs, 1 pt. crumbs, Salt and pepper. Cut the plant in slices one-third of an inch thick. Pare these and cover with boiling water to which 1 tablespoon of salt for every quart of water has been added. Let stand one hour. Drain and slightly pepper the slices. Dip in the beaten egg and cracker crumbs (or in batter made of egg, flour and milk), and fry in boiling fat for eight or ten minutes. The slices will be soft and moist when done. Did we eat it? Most of it. Would I make it again? Probably not. DUTCH CASSEROLE. 1 lbs round steak, cut in pieces 1 can peas ½ carrot, cut in cubes 1 onion sliced ¼ cup pearl tapioca 1½ cups cold water ½ can tomatoes 4 cloves ¼ cup bread crumbs Salt and pepper Cook in casserole three or four hours. Did we eat it? Yes Would I make it again? Yes PINEAPPLE PIE. 1 cup chopped pineapple, 1 cup sugar, ½ cup cream, The yolks of 2 eggs, 1 tablespoonful butter, 1 tablespoon cornstarch. Cook all together before putting into the crust, when done frost with the whites of 2 eggs beaten to a stiff froth with a tablespoon of sugar. Return to the oven and deli- cately brown. Did we eat it? Yes Would I make it again? Yes PURPLE PUNCH. 3 oranges 3 lemons 3½ quarts water ½ cup freshly made tea 1 cup grape juice 1 cup grated pineapple 2 cups sugar Cook grated pineapple with 1 pt. water for fifteen minutes, strain through cheesecloth, add 1 pt. of water and 2 cups of sugar which have been boiled ten minutes, ½ cup of tea, juice of lemons, oranges and grape juice, and 3½ qts. water. Put in punch bowl with large lump of ice. Serve chilled in sherbet glasses. Did we drink it? Yes Would I make it again? Yes Notes: I used only a half cup of sugar. For more antique recipe collections visit: HearthRecipes.com

1912 Lemony Waldorf Salad with Pistachios The Cook Country Cook Book Apple Celery Lemon Juice Mayonnaise 1/4 cup pistachios Lettuce to garnish Let apple and celery, cut Julienne fashion and sprinkled with lemon juice, stand until chilled. Mix with mayonnaise dressing to which 1/4 cup of blanched, pounded pistachio nuts has been added. Garnish with lettuce and rings of apple. Sprinkle with lemon juice to keep them white; decorate with stars of mayonnaise and halved pistachio nuts in rings, cored apples in slices. Did we eat it? Yes Would I make it again? Yes For old-fashioned recipe collections visit: HearthRecipes.com

1907 Banana, Peanut, and Graham Cracker Salad Bananas Mayonnaise Lettuce Leaves Peanuts, finely chopped Graham cracker The bananas are peeled, sliced lengthwise down the middle, dipped in mayonnaise, and laid, flat side up, on lettuce leaves. A layer of finely chopped peanuts is put on the banana, and a spoonful of mayonnaise dressing put by it. Serve with heated graham crackers. This is delicious. Did we eat it? Yes Would I make it again? Probably, not. For old-fashioned recipe collections visit: www.HearthRecipes.com

1914 Orange and Pineapple Salad with Lemon Cream Sauce Orange and Cherry Salad Lessons in Cooking Through Preparation of Meals American School of Home Economics 2 oranges 1 cup pineapple 1/2 cup candied cherries Lemon Cream Sauce Remove the white membrane from the pulp of 2 oranges and cut each section into half, crosswise. Mix 1 c pineapple, cut into cubes, with 1/2 c candied cherries, halved, by tossing together with two forks. Add the oranges and cover the salad with Lemon Cream Sauce. Lemon Cream Sauce 1/2 c cream 4 T sugar 3 T lemon juice Lemon Cream Sauce: 1/2 c cream, whipped, add 4 T sugar and 3 T lemon juice. Mix and pour over the salad. For antique recipe collections visit: HearthRecipes.com

1887 Thanksgiving Dinner Practical Housekeeping Ambrosia or Fruit Salad Maryland Rolls Fried Whole Potatoes Cucumber Catsup Boiled Cider Apple Sauce Squab Pie Apple Stuffing Vegetable pudding Spice Cake Orange Pudding AMBROSIA, OR FRUIT SALAD. Six sweet oranges peeled and sliced (seeds and as much of the core as possible taken out), one pine-apple peeled and sliced (the canned is equally good), and one large cocoa-nut grated; alternate the layers of orange and pineapple with grated cocoanut, and sprinkle pulverized sugar over each layer. Or, use six oranges, six lemons, and two cocoa-nuts, or only oranges and cocoa-nuts, prepared as above. Other fruit salads can be similarly made. Did we eat it? Yes Would I make it again? Yes BOILED CIDER APPLE SAUCE. 1 gallon cored, pared apples (16 cups) 1/2 gallon boiled cider Pare, quarter and core apples sufficient to fill a gallon porcelain kettle, put in it a half gallon boiled cider, let it boil. Wash the apples and put in kettle, place a plate over them, and boil steadily but not rapidly until they are thoroughly cooked, testing by taking one from under the edge of the plate with a fork. Do not remove the plate until done, or the apples will sink to the bottom and burn. Apples may be cooked in sweet cider in the same way. Mrs. W. W. W. Did we eat it? Yes Would I make it again? Yes FRIED WHOLE POTATOES. Potatoes, peeled and boiled 1 beaten egg Rolled crackers or bread-crumbs Butter Peel and boil in salted water, remove from the fire as soon as done so that they may remain whole; have ready one beaten egg, and some rolled crackers or bread-crumbs; first roll the potatoes in the egg, and then in the crackers, and fry in butter till a light brown, or drop in boiling lard. This is a nice way to cook old potatoes. Did we eat them? Yes Would I make them again? No CUCUMBER CATSUP. 3 dozen cucumbers 18 onions, peeled and chopped 3/4 pint salt 1 tea-cup mustard seed 1/2 teacup ground pepper Cider vinegar Three dozen cucumbers and eighteen onions peeled and chopped very fine; sprinkle over them three-fourths pint table-salt, put the whole in a sieve, and let drain well over night; add a tea-cup mustard seed, half tea-cup ground black pepper; mix well, and cover with good cider vinegar. Mrs. Hattie Clemmons, Asheville, N. C. Did we eat it? Some of it. Would I make it again? No. TIP-TOP PUDDING, OR VEGETABLE PUDDING. 1 small white cabbage 2 eggs, beaten 1 tbs butter 3 tbs milk or cream Salt and pepper Boil a firm, white cabbage fifteen minutes, changing water then for more from the boiling tea-kettle; when tender, drain and set aside till perfectly cold; chop fine, add two beaten eggs, a table- spoon of butter, three of very rich milk or cream, pepper and salt. Stir all well together, and bake in a buttered pudding-dish until brown; serve hot. This dish is digestible and palatable, much resembling cauliflowers. Did we eat it? Yes Would I Make it again? No APPLE STUFFING. (1894 cc recipes tried and true) MRS. W. H. ECKHART. 1/2 pint apple sauce 1/2 cup bread crumbs Onion Cayenne pepper sage Take one-half pint of apple sauce (unsweetened); add one half cup or more of bread crumbs, some powdered sage, a little chopped onion, and season with cayenne pepper, Delicious for roast geese, ducks, etc. Did we eat it? Yes Would I make it again? Yes SQUAB PIE. Pie paste sour apples sugar spice Pork Salt and pepper Trim a deep dish with paste as for chicken pie. put in a layer of sliced sour apples, season with sugar and spice; add a layer of fresh, rather lean pork, sliced thin, seasoned with salt and pepper; and thus place alternate layers of apple and pork until the dish is nearly full ; put in a little water and cover with paste bake slowly until thoroughly done. Did we eat it? Yes Would I make it again? Yes SPICE CAKE. Three pounds seedless raisins, one and a half pounds citron, one; pound butter, two and a half coffee-cups sugar, two of sweet milk, four of flour, six eggs, two large tea-spoon's baking-powder, three tea-spoons cinnamon, two of mace. Mrs. Gov. Potts, Montana. How I made it: 1 cup raisins 1 lemon juice and rind 1/2 cup butter 1 cup sugar 2 eggs 1/2 cup cider 1 1/2 cups flour 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp mace Did we eat it? Yes Would I make it again? Yes Notes: I gave up trying to figure out how to adjust the above recipe and made the recipe based on the original and another similar recipe. ORANGE PUDDING. 2 large oranges 1 cup sugar Pudding 2 cups milk 3 egg yolks ½ cup sugar 1 tbs corn starch Meringue 3 egg whites Sugar Two large oranges pared and cut in pieces one inch square, put in bottom of pudding dish, pour over them one cup white sugar, then make a plain corn starch pudding without sugar, and pour it over the orange and sugar. Make meringue by beating egg whites with sugar, top pudding and put in oven to brown. Did we eat it? Yes Would I make it again? Maybe. For Antique Recipe Collections Visit HearthRecipes.com

1910 Interstate Fruit Salad with Vanilla Dressing INTERSTATE FRUIT SALAD. Brockton Hospital Cook Book The Brockton Hospital Ladies Aid Association 3 Florida navel oranges 6 Delaware peaches 1/2 box Massachusetts strawberries 1/2 small California pineapple 1/2 pint (1 cup) Maine corn Whipped cream and milk 1 cup powdered sugar 1/2 tsp vanilla extract Dressing 1 tbs cornstarch 1 cup granulated sugar 1/2 pint boiling water Wine or extract Twelve portions. To prepare fruit; peel oranges and slice very thin crosswise; peel and cut in quarters the peaches; hull and wash strawberries; cut off the outside of pineapple and cut in small cubes lengthwise. Whip the cream with a little milk added; when stiff add one cup powdered sugar and one-half teaspoon vanilla extract. Arrange fruit in glass salad bowl artistically and turn over same the following sauce; mix thoroughly together one tablespoon cornstarch and one cup granulated sugar; turn over same one-half pint boiling water, and stirring one way, cook five minutes; flavor with wine or extract; when cool turn over salad. Garnish top with whipped cream. Set on table with glass service. This salad, if carefully made, is very tasty and pretty. For Antique Recipe Collections Visit: HearthRecips.com

1890 Ginger Cookies with Coffee The Pattern Cook-Book 1 cup molasses 1 cup strong coffee 1 cup brown sugar 1/2 cup lard 1/2 cup butter 1 tbs ginger 1 tsp cinnamon 1 tsp soda 3 tsp water Flour to thicken Beat the butter and lard well together. Dissolve the soda in the water, and stir it into the molasses, which add to the butter and lard. Add the spice and coffee and sufficient flour to make a soft dough; roll the dough 3/4 inch thick , cut the cakes out, and bake them fifteen minutes in a rather quick oven. Did we eat them? Most of them Would I make them again? Probably not. For antique recipe collections visit: HearthRecipes.com

1914 Peas and Cream Cheese Salad in Cucumber Shells Culinary Echoes from Dixie 1 can peas 4 tbs cream cheese 3 tbs onion 4 tbs sweet pickles Boiled or Mayonnaise salad dressing Cut onions fine and cut cheese and pickles in small pieces. Serve in cucumber shells. Did we eat it? Yes Would I make it again? Yes For old-fashioned recipe collections visit: HearthRecipes.com

1912 Cauliflower Salad with Grated Cheese Christopher House Guild 1 cold boiled cauliflower 1 tbs grated cheese Watercress Mayonnaise dressing One cold boiled cauliflower cut in pieces, one tablespoon grated cheese. Arrange on bed of watercress and serve with mayonnaise. Did we eat it it? Yes Would I make it again? Yes For old-fashioned recipe collections visit: HearthRecipes.com

1916 Cabbage and Apple Salad with Pineapple Mustard Dressing 1 medium-sized head of cabbage 1 large apple Salt 1/2 cup chopped nuts 2-3 slices pineapple Dressing: 2 eggs 3 tsp butter 1/2 cup pineapple juice 1 pinch mustard 1 pinch celery salt. Pour dressing of cabbage and apple mixture. Did we eat it? Yes Would I make it again? Yes, with some adjustments. Notes: I used a can of pineapple. The dressing was a bit bland. There is enough pineapple taste from the canned pineapple. If I made this again, I just use a coleslaw dressing. For old-fashioned recipe collections visit: HearthRecipes.com