Hearth Recipes

Potato Onion Soup. 20th Century Cook Book Maude C. Cooke 2-3 good-sized onions Butter 3 tbs flour 1 pint boiling water or stock 3 good-sized potatoes 1 quart boiling milk 1 tbs parsley Fried bread. Slice 2 or 3 good-sized onions and fry them in a little butter until they are soft, then add 3 tablespoonfuls of flour and stir until it is a little cooked, but not brown. To this gradually add a pint of boiling water, or stock if you have it, stirring all the time so it shall be smooth. Boil and mash 3 good-sized potatoes and stir in them 1 quart of boiling milk. Stir the two mixtures together and season well. When very hot pour through a colander into a tureen. Sprinkle over the top a tablespoonful of parsley, chopped fine, and a little fried bread. Did we eat it? Yes Would I make it again? Yes Notes: Instead of thickening with flour I used less broth. For antique recipe collections visit HearthRecipes.com

1918 War-Time Recipe: Stuffed Green Peppers Food and Freedom Mabel Dulon Purdy Green peppers Corn Slt nad pepper 1 spoonful or 2 or milk A little chicken fat or bacon drippings Bread crumbs REMOVE seeds from sweet green peppers; parboil peppers in boiling, salted water ten minutes. Score and cut old green corn from the cob; season with pepper, salt, a spoonful or two of milk, and a little chicken fat or bacon drippings. Cook carefully about five minutes. Fill peppers with prepared corn, cover tops with bread-crumbs, dot with a bit of fat, bake until tender. Serve hot with tomato sauce. Did we eat it? Yes Would I make it again? Yes Notes: If you don’t have bacon drippings a little smoked paprika is nice. Next time, I would use regular breadcrumbs vs the cut up bread. Visit HearthRecipes.com for antique recipe collections and more.

1899 FIG CAKE. The 3-6-5 Cook Book Mary Shelley Pechin 2 cups sugar 1/2 cup butter 1 cup sweet milk 3 cups flour 1 lb sliced figs 2 tsp baking powder 8 eggs, whites only Vanilla Salt Two cups of sugar, one cup of butter, one cup of sweet milk, three cups of flour, one pound of sliced figs, two teaspoonfuls of baking powder, eight eggs (whites only); flavor with vanilla, a little salt. Take some of the flour to sprinkle over the figs. Mix butter and sugar together, add the milk, then the flour, in which sift the baking powder, then the whites beaten stiff, then the figs and vanilla. Did we eat it? Yes Would I make it again? Yes Notes: I used less sugar. I find many of the old recipes are much too sweet. For antique recipe collections visit: HearthRecipes.com

1914 Bean Pot: Peanut and Tomato Puree For the Bride American Advertising Association 3 cupfuls peanuts 2 quarts water 1 cup strained tomatoes Salt 1 tsp olive oil Lump of butter size of walnut Shell the raw peanuts and blanch. Add to a pint of the blanched nuts about two quarts of water. Put them into a beanpot, heat to boiling, then place in a slow oven and cook for nine to ten hours. When done they should be soft and mealy and rich with juices. Rub three cupfuls of cooked peanuts through colander and add one cup of strained stewed tomatoes. Season with salt, heat and serve. One teaspoon of olive oil and lump of butter size of black walnut serves for meat in any bean, nut, lentil or potato soup. Vegetables may be added, as many or few as liked. Did we eat it? Yes Would I make it again? Yes Notes: I didn’t have raw peanuts. I had to use dry roasted. They still came out! After about 10 hours of cooking, they are soft and mealy. Visit HearthRecipes.com for antique recipe collections and more.

CONSOMME PRINTANIERE Fifty-Two Sunday Dinners (1913) Elizabeth O Hiller 1 quart chicken consommé Cooked carrot Cooked turnip Small peas French beans Asparagus tips To one quart of Chicken Consommé add one tablespoon each of cooked carrot and turnip, cut in small fancy shapes (using French vegetable cutter for this purpose), small peas, French beans and asparagus tips. Heat these vegetables in a small quantity of hot consommé; drain, place them in hot soup tureen and pour over boiling consommé. Did we eat it? Yes Would I make it again? Yes Notes: The Imperial Rings are really good with the soup. IMPERIAL RINGS Stale bread Melted butter Salt Paprika Cut stale bread in one-third inch slices. Stamp out circles three inches in diameter; with a smaller cutter (size of top of pepper shaker) cut out center, leaving rings about one-third inch wide. Brush with melted butter, sprinkle lightly with salt and paprika, and brown delicately in the oven. Serve in a circle overlapping each other on a plate covered with a doily. For antique recipe collections visit HearthRecipes.com

1882 California Punch The California Practical Cook Book As a Man Eateth, So is He. Pacific Press Publishing Co., 1 quart cooked apricots (canned or dried) 2 cups sugar 2 cups water 1 quart apple juice or apple cider 2 oranges (juice only) 2 lemons (juice only) Rub the apricots through a coarse sieve. Boil sugar and water together for 5 minutes, then add apricot pulp. Chill. Let stand at least 2 hours, then pour over cracked ice. Sufficient for 25 punch cups. Did we drink it? No Would I make it again? Yes, but with apricot juice. Notes: I think this would have been really good but the dried apricots gave it a weird taste. Would try it again with apricot juice or even fresh apricots instead. Visit HearthRecipes.com for antique recipe collections and more.

1876 Josephine Cake The Centennial Cook Book and General Guide Mrs. Ella E. Myers 1/2 lb butter 1/2 lb brown sugar 5 eggs 1 lb flour 1/2 lb currants 1 glass of white wine Beat half a pound of butter to a cream, then beat in the sugar, and the five eggs well beaten. Mix it gradually into a pound of flour, add half a pound of currants washed and dried, and a glass of white wine, and bake it, when well beaten together, in a buttered tin. Did we eat it? Yes Would I make it again? Probably not Notes: I almost always use less sugar and cut the cake recipes in half. For antique recipe collections visit HearthRecipes.com

1883 Breakfast Menu The Cottage Kitchen Stewed Pears Breaded Eggs Green Pea Pancakes Stewed Pears. 6 Pears 2 tbs molasses 1/2 tsp ginger If large, cut in half; if small, gouge out the blossom end. Do not peel them. Cover with cold water in a saucepan, and stew until a straw will penetrate them; now put in a tablespoonful of sugar for every three large pears, and for every dozen a half-teaspoonful of ginger. Cover and simmer ten minutes; take up the fruit, pack in a covered bowl and set in hot water, while you boil the syrup for half an hour. Strain over the pears and set aside, closely covered, until next day. You may substitute molasses for sugar, if you like. Did we eat them? Some of them Would I make it again? If I did I would use sugar instead of the molasses. Breaded Eggs Hard-boiled eggs, sliced 1 raw egg, beaten Bread crumbs Salt and pepper Gravy Boil and slice the eggs as directed in the last receipt. Beat up one raw egg light in a bowl, and have a handful of fine crumbs ready, peppered and salted, in a plate. Dip the egg-slices first in the egg, then in the crumbs, coating them well. Heat some nice dripping in a pan, and fry them to a yellow brown. Take up the instant each is done, and lay in a hot colander. Heat a cup of gravy or soup in a saucepan, well-seasoned and thickened with browned flour. Transfer the eggs to a hot platter, and pour the hot gravy over them. Did we eat them? Yes Would I make them again? Probably not. Notes: These were better than I expected. I didn’t have gravy so I used some leftover onion sauce. Green Pea Pancakes. Cooked, mashed peas 2 eggs 1 cupful milk 1/2 tsp soda Cream of tartar 1/2 cupful flour Mash the peas while hot, and work in butter, pepper, and salt. (If the peas are cold, heat the butter and pound the peas smooth with a potato-beetle.) Beat in two eggs, a cupful of milk, half a teaspoonful of soda, and twice as much cream of tartar sifted three times through half a cupful of flour. Beat up well, and bake as you would griddle- cakes. If you use prepared flour; omit soda and cream of tartar. Never forget to open the can several hours before cooking the peas. Throw away the liquor, and leave the peas in very cold clean water until you are ready for them. This freshens them to taste as well as sight. Did we eat them? Yes Would I make them again? Maybe Notes: Maybe I should have cooked the peas a bit longer they did not mash as well as I expected or as I imagine canned peas would have. The peas gave the pancakes a unique taste. It seemed more of a savory pancake. I used some leftover onion sauce for the pancakes and the eggs in place of syrup. Visit HearthRecipes.com for antique recipe collections and more.

1890s Bean Pot: Vegetable Soup The Economical Cook Book Mrs. Jane Warren 6 large onions 6 potatoes 6 carrots 4 turnips Celery 1/2 lb butter 4 quarts water Sweet herbs Salt and white pepper Tomato catsup Peel and slice six large onions, six potatoes, six carrots and four turnips; fry them in half a pound of butter, and pour on them four quarts of boiling water. Toast a crust of bread as brown and hard as possible, but do not burn it, and put it in, with some celery, sweet herbs, white pepper and salt; stew it all gently for four hours, and then strain it through a coarse cloth. Have ready thinly sliced carrot, celery and a little turnip; add them to your liking, and stew them tender in the soup. If approved of, a spoonful of tomato catsup may be added. Did we eat it? Yes Would I make it again? Probably not. Notes: I had to cut this in half so it would fit in my bean pot and I used less butter. The broth was good but I didn’t like the combinations of the vegetables. For antique recipe collections visit HearthRecipes.com

1918 War-Time Recipe: OATMEAL CRUST “Win the War” Cook Book Woman's Committee Council of National Defense Missouri Division Two cupfuls finely ground oatmeal, 1 cupful boiling water, I teaspoonful fat. Scald the oatmeal with the water. Add fat and mix thoroughly. Roll very thin and line small pie or tart tins with the mixture. Bake in a hot oven. Fill with apricot marmalade or other thick mixture. If desired, spread a meringue on top and brown in the oven. Did we eat it? Yes Would I make it again? Yes Notes. Was easy to make and held together pretty well. Was a little bland. Next time might add a little salt and/or sugar. Visit HearthRecipes.com for antique recipe collections and more

1864 Honey Cake A Poetical Cook-Book Maria J. Moss 1 1/2 lb sifted flour 3/4 lb honey 1/2 l finely powdered loaf sugar 1/4 lb citron 1/2 ounce orange peel 3/4 ounce powdered ginger 3/4 ounce powdered cinnamon One pound and a half of dried sifted flour, three quarters of a pound of honey, half a pound of finely powdered loaf sugar, a quarter of a pound of citron, and half an ounce of orange-peel cut small, of powdered ginger and cinnamon, three quarters of an ounce. Melt the sugar with the honey, and mix in the other ingredients; roll out the paste, and cut it into small cakes of any form. Did we eat it? Yes Would I make it again? Yes Notes: I had sugared lemon and orange peel combined so I skipped the orange peel. As usual, I used less sugar because I find most of the old cakes much too sweet. It seemed like a lot of cinnamon and ginger but I used the amount asked for and the cake came out good. I had to add a little milk for moisture. For antique recipe collections visit: HearthRecipes.com

Baked Cowpeas “Win the War” Cook Book Woman's Committee Council of National Defense Missouri Division 1 onion 2 cups tomato juice 1/4 cup vinegar 1 tbs sugar 1 qt. cow parboiled cowpeas 1/4 lb salt pork 1/2 tsp mustard Salt Cayenne pepper Cover with water and bake slowly several hours. Did we eat it? Yes Would I make it again? Yes, though I like the molasses version better. Notes: I did not use salt pork. Visit HearthRecipes.com for antique recipe collections and more.

1873 Tomato Sirup Miss Beecher's Housekeeper and Healthkeeper 1 lb sugar 1 quart tomato juice Put a pound of sugar to a quart of juice, bottle it, and use for a beverage with water. Did we drink it? No Would I make it again? No Notes: I didn’t make anywhere near the amount in the recipe because I didn’t think I would like this one. It was better than I expected but would not make it again. Visit HearthRecipes.com for antique recipe collections and more.

1890s Plain Cake. 3 cups flour 1 1/2 cups sugar 1/2 cup butter 1/2 cup milk 1 tsp soda 3 eggs 1 nutmeg 1 tbs rose water Did we eat it? Yes Would I make it again? Yes Note: I used less sugar than the recipe called for. For antique recipe collections visit HearthRecipes.com

1912 Luncheon Lowney’s Cook Book Peanut Soup Milk Punch Cheese Custard Macaroni Baked with Tomatoes College Pudding Peanut Soup 2 cups shelled and blanched peanuts 1/4 cup onion 1/4 cup celery 2 cups white stock 4 tbs butter 2 tbs flour 2 cups milk Salt, cayenne, paprika Chop peanuts in meat chopper. Cook chopped nuts, onion and celery in white stock twenty minutes. Melt butter; add flour, milk and seasonings; cook five minutes. Combine mixtures, strain and serve. Did we eat it? Yes Would I make it again? Probably not. Notes: This recipe said to strain out the peanuts at the end. I tested the broth and it would have had a nice peanut taste which then would have been thickened by the flour and butter. I couldn’t see throwing out all the peanuts and I don’t like soups thickened with butter and flour so I left the peanuts in and pureed the soup instead. Milk Punch 1 cup milk 1 tsp sugar 4 tsp of sherry, brandy, or Madeira A few gratings nutmeg Put two lumps of ice in glass; add sugar, milk and wine; shake, strain, and add nutmeg. Did we drink it? No Would I make it again? No Cheese Custard 2 tbs butter 1 tsp salt 1 tsp mustard 1 tsp paprika 2 cups cheese 1/2 cup soft breadcrumbs 1 cup milk 2 eggs, well beaten Melt 2 tablespoons butter; add one teaspoon each of salt, mustard and paprika. Add two cups cheese, one half cup soft breadcrumbs, and one cup milk. Cook five minutes. Add two eggs well beaten; when thoroughly blended, pour on to bread toasted on one side. Did we eat it? Yes Would I make it again? Probably not Notes. This was good but not sure if I would make it again. I have had terrible luck with custards, so I used a cornstarch egg substitute instead. Macaroni and Baked Tomatoes Cooked macaroni Stewed tomatoes, seasoned Chopped green pepper Butter Arrange layers of cooked macaroni, stewed and seasoned tomato, and chopped green pepper. Dot each layer with butter. Cover all with buttered cracker crumbs. Bake in hot oven. Did we eat it? Yes Would I make it again? Yes College Pudding 1/2 cup butter 1 1/2 cups sugar 4 eggs 1/2 cup strained apple sauce 1/4 tsp salt Rind and juice of 1 lemon Mix ingredients in order given. Line a pudding dish with plain paste, fill with apple mixture, and bake forty-five minutes in a moderate oven. Serve with butter and sugar. Did we eat it? No Would I make it again? No Notes: The first time I check this it was perfect. I put it back in for a just a little bit and it curdled. The taste was alright. Not sure if the cornstarch egg substitute would have worked here as well. Visit HearthRecipes.com for antique recipe collections and more.

1899 MINESTRONE. A FAVORITE ITALIAN THICK SOUP. The 3-6-5 Cook Book Mary Shelley Pechin 3 quarts water 1 piece salt pork, size of an egg 1 large clove of garlic 1 handful of lima beans 1/2 carrot 1/2 small turnip 2 large tomatoes 2 potatoes 1 ear of corn 1/2 medium sized cabbage 1/2 pint rice Three quarts of boiling water well salted, one piece of salt pork the size of an egg ; one large clove of garlic ; chop the garlic fine with the pork; this is absolutely essential one handful of lima beans, one-half a carrot, one-half a small turnip, both chopped fine; add these to the water and boil for twenty minutes, then add two large tomatoes (stewed and strained), two potatoes chopped fine, one ear of corn, the kernels cut off; one-half a medium sized cabbage—use pieces of the leaves as large as your hand, but remove the thick stem, one-half a pint of rice; boil slowly, covered, one-half an hour or until the rice and cabbage are done, no longer, as the cabbage becomes watery if cooked too much. Did we eat it? Yes Would I make it again? Yes Notes: I used some smoked paprika instead of salt pork. For antique recipe collections visit HearthRecipes.com

War-Time Recipe: 1918 Baking Powder Biscuit War-Time Recipes Boston Cooking-School Cook Book 2 cups barley or rye flour 5 tsp baking powder 1 tsp salt 2 tbs shortening ½ cup milk Water (about ½ cup) Mix dry ingredients and sift twice. Work in shortening with tips of fingers; then add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing to differences in flour. Toss on a floured board, pat, and roll lightly to one half inch in thickness. Shape with a biscuit cutter first dipped in flour. Place on greased pan and bake in hot oven twelve to fifteen minutes. Did we eat them? Yes Would I make them again? Yes Visit HearthRecipes.com for antique recipe collections and more.

1907 Chocolate Raisin Cake Lowney's Cook Book Maria Willett Howard 1 cup butter 2 squares Lowney's Premium Chocolate, grated 1 1/2 cups sugar 3/4 cup milk 1/2 teaspoon cinnamon 5 egg yolks 2 cups seeded raisins 1/4 teaspoon salt 3 1/2 cups flour 2 tablespoons sherry or brandy 3 teaspoons baking powder 5 egg whites Cream butter; add sugar gradually, grated chocolate, raisins, cinnamon, baking powder and salt sifted with flour, milk. Beat well; add flavoring and well-beaten whites of eggs. Bake in deep buttered pans, forty minutes. This amount will make two loaves. The wine or brandy may be omitted, in which case, use one cup of milk instead of three fourths cup. Did we eat it? Yes Would I make it again? Yes Notes: Cut the recipe in half and reduced the sugar. For antique recipe collections visit HearthRecipes.com

1907 Baked Beans with Peanut Butter Meat Substitutes Isabel Goodhue 1 good-sized onion Butter 1 heaping teaspoonful peanut butter Baked macaroni and cheese makes a good substitute for the meat dish, as do also baked beans. In baking beans without pork, place a good-sized onion in the bottom of the bean pot. The result is not a perceptible onion flavor, but a decided enriching of the beans. A goodly quantity of butter should be added to beans baked without meat. A little while before they are done; or, when the beans having the onion in the bean pot are about half done, stir through them a nut cream, made by dissolving one heaping teaspoonful of peanut butter in a little water, and add ordinary butter as well. Do not use enough nut butter to allow a peanut flavor to prevail, but enough to mellow and enrich the beans. Did we eat it? Yes Would I make it again? No Visit HearthRecipes.com for antique recipe collections and more.

CREAM OF LETTUCE SOUP Fifty-Two Sunday Dinners (1913) Elizabeth O Hiller 2 cups White Stock. 1 teaspoon finely chopped onion. 2 heads lettuce. ½ cup hot cream. 2 tablespoons rice. 1 egg yolk. 2 tablespoons butter. Salt and pepper. Few grains nutmeg. Process: Cook the onion in butter five minutes (without browning), add rice, lettuce finely chopped, and stock, cover and cook until rice is soft; add hot cream, slightly beaten yolk of egg and seasonings. Do not allow soup to boil after adding egg yolk. Discard outer leaves of lettuce, using only the hearts for soup. Did we eat it? No Would I make it again? No Visit HearthRecipes.com for antique recipe collections and more.

1925 Breakfast Menu Kewaskum Woman’s Club Cookbook Blueberry Muffins Watermelon Cocktail Escalloped Eggs and Potatoes Blueberry Muffins Butter the size of an egg 1 cup sugar 1 cup sweet milk 1 egg 3 cups flour 2 tsp baking powder 1 pint blueberries. Bake. Mrs. Newton Roseheimer. Did we eat them? Yes Would I make them again? No. Too sweet! If you try them, I would suggest using less sugar. Watermelon Cocktail Watermelon Orange juice Mint Make balls of watermelon with a French vegetable cutter. Allow six to eight balls to a serving. If the melon is not sweet cover balls with sugar, about one half to a spoon of sugar for each ball is a good rule. Squeeze the juice from oranges allowing two tbs of juice for each cocktail. Put the mixture into a glass jar, cover and let stand on ice until needed. Serve in cocktail glasses with a sprig of mint in each glass, or sprinkle with small colored candies shortly before serving. Mrs. Wm. Schultz. Did we eat it? Yes Would I make it again? Yes Note: I did not have fresh mint so I used dried and it still came out good. Escalloped Eggs and Potatoes 5 hard cooked eggs ½ raw onion ¼ cup flour ¼ cup shortening 1-3 tsp salt 2 cups milk 5 cold potatoes (boiled) 3 tbs melted shortening ¼ tsp pepper ½ cup cracker crumbs Cut potatoes and eggs in ¼ inch slices. Melt shortening, add flour, and seasoning. Add milk and stir until boiling. Put eggs and potatoes in greased baking dish in alternate layers, putting on each a little onion juice and pulp, covering with sauce. Have a last layer same. Mix crumbs with melted butter and spread over top. Set in oven to heat and brown crumbs. Mrs. Karl Hausman. Did we eat it? Yes Would I make it again? Maybe. Notes: I did not have cracker crumbs so I used bread crumbs instead. Visit HearthRecipes.com for antique recipe collections and more.

1913 Roxbury Cake The New Cookery 3 ½ cups pastry flour 2 eggs ½ cup sugar ¼ cup butter ½ cup molasses Nutmeg ½ cup English walnut meats ¾ cup raisins ½ cup milk 1 ¾ cups flour 1 tsp cinnamon ½ tsp ground cloves 1 ½ tsp baking powder Cream the butter, add sugar gradually, then the beaten yolks, molasses, and milk. Mix and sift the dry ingredients and add to the first mixture. Add beaten whites and lastly the raisins chopped fine and bake in gem pans. This should make from 19 to 20 small cakes. Ice with boiled frosting, putting just a little of the frosting in the center of each cake and an English walnut meat pressed down upon that. Did we eat them? Yes Would I make them again? Yes Notes: I cut the recipe in half and used almond flour. I added some additional almond flour until it was the consistency I liked. Made as is with almond flour they have a brownie like consistency. Visit HearthRecipes.com for antique recipe collections and more.

War-Time Recipes: 1918 Ginger Snaps War-Time Recipes Boston Cooking-School Cook Book ½ cup molasses ¼ cup shortening 1½ cups barley flour ¼ tsp soda 1½ tsp ginger ¾ tsp salt Boil molasses one minute and ad shortening. Sift together flour, soda, ginger, and salt, and add to first mixture. Chill, roll on a floured board as thin as possible, using a small part of the dough at a time. Cut in shapes and bake in moderate oven. Did we eat them? Yes Would I make them again? Yes Notes: I needed more liquid to make these into a dough I could roll. Visit HearthRecipes.com for antique recipe collections and more.

1915 Scotch Kale Soup The Nature Cure Cook Book 2 cups kale 4 quarts stock Butter Salt ½ cup rolled oats 1 grated onion Wash well and chop very fine sufficient kale to make 2 cups. Cook in 4 quarts stock about one hour. Add butter, salt, 1/2 cup rolled oats, and 1 grated onion. Let cook about thirty minutes. Did we eat it? Yes Would I make it again? Probably not Notes: Used less stock and more kale. Visit HearthRecipes.com for antique recipe collections and more.

1899 Bean Pot: Dried Apple and Cranberry Pie. The New Dixie Cook-Book and Practical Housekeeper 2 quarts dried apples 1/2 pint cranberries Water Brown sugar to taste 1 cup raisins 1 tsp ground cinnamon Pie crust Very good pies may be made of the evaporated apples, by stewing in a very little water; sweeten and make like any other. When stewing, put in two or three small pieces of lemon or orange peel, or a few raisins are a nice addition; flavor with a very little spice of any kind. Sweeten and season before putting in pie-pan; a beaten egg may be stirred in. Bake with two crusts, rolled thin, and- warm slightly before eating. Or With Cranberries wash two quarts dried apples and place in a four-quart jar or bean pot; wash half pint cranberries and put in with the apples, fill up with cold water and bake half an hour; fill up again with cold water and bake till apples are tender rub all through colander, sweeten to taste with brown sugar, add cup seeded raisins, teaspoon ground cinnamon and bake between two crusts. Did we eat it? Yes Would I make it again? Yes Notes: I didn't have dried, so I used fresh. Visit HearthRecipes.com for antique recipe collections and more.