HearthRecipes

1888 Mustard Ginger Snaps Centennial Cookery Book The Woman's Centennial Association of Marietta, Ohio GINGER SNAPS ¾ cup lard 1 pint molasses 1 tbs ginger 1 tbs soda 1 tsp mustard Flour Stir the soda, dissolved in a little warm water, in the molasses and mix with the melted lard, adding flour. Roll as thin as possible. Mrs. J. L. Reckard. Did we eat them? Yes Would I make them again? Probably not. For antique recipe collections visit HearthRecipes.com

1904 Cocoanut Filling (Pie) The Blue Ribbon Cook Book Jennie C. Benedict ½ cup butter 2 cups sugar 5 egg yelks 1 cup milk 1 tbs flour 1 cup grated cocoanut Vanilla 2-3 egg whites One half of a cup of butter, two cups of sugar, mixed well. Add the yelks of five eggs well beaten, one cup of milk, one tablespoon of flour, and one cup of grated cocoanut. Flavor with vanilla and cook until thick. When cold, fill (cooked) pie crust and cover with meringue and put in the oven to brown. Did we eat it? Yes Would I make it again? Yes

1908 Jelly & Walnut Marguerites One Thousand Favorite Recipes The Ladies Auxiliary Marguerites or Tea Biscuits Salted wafers Jelly Meringue Chopped walnuts Small salted wafers; spread jelly on thick; make meringue of whites of eggs, add chopped walnuts and bake to light brown. Carrie A. Fortlouis. Did we eat them? A few of them. Would I make them again? No. For antique recipe collections visit: HearthRecipes.com

1908 Black Bean Soup Famous Old Receipts Contributed by Mrs. Charles A. Farnum, Philadelphia, Pa. 1½ pint beans *unsoaked 1 tsp summer savory 1 onion 1 lemon sliced 4 eggs boiled hard ½ tumbler wine ½ cup tomato catsup One and one-half pint of beans *if you do not soak them over night, 1 pint if you do, 1 teaspoon summer savory, 1 onion, if you like, a small bit of pork and boil with a beef bone, turkey or chicken bones. Put in your soup dish 1 lemon sliced, 4 eggs boiled hard and sliced, ½ tumbler wine, ½ of a large cup tomato catsup. Did we eat it? Most of it. Would I make it again? Probably not. Notes: Tasted more like baked beans.

1907 Orange & Date Macaroons Fruit Recipes Riley M. Fletcher Berry DATE MACAROONS 3 egg whites ½ lb. powdered sugar 1 dessertspoonful cornstarch ½ cup fine chopped nuts 1 cup fine chopped dates Rind of 1 orange, grated Grated cocoanut Beat the egg whites stiff, then add gradually powdered sugar (a dessertspoonful of cornstarch sifted through the sugar); fine chopped nuts and dates, and the rind of an orange grated. Work well together gently, adding enough grated cocoanut to make stiff enough to form into balls. Very little cocoanut will be required, so it is best to add but a tablespoonful first and bake a "try-cake" as a test. Did we eat them? Yes Would I make them again? Yes For antique recipe collections visit HearthRecipes.com

1904 Swiss Salad The Blue Ribbon Cook Book Jennie C. Benedict 1 cup cold cooked chicken 1cucumber 1 cup chopped walnuts 1 cup French peas French dressing Mayonnaise Mix one cup cold cooked chicken, cut in cubes, one cucumber pared and cut in cubes, one cup chopped English walnut meats, and one cup French peas. Marinate with French dressing, arrange on serving dish, and garnish with mayonnaise dressing. Did we eat it? Yes Would I make it again? Yes

1887 Lemon Sponge Fingers Miss Parloa's Kitchen Companion 6 eggs 1 scant cupful of powdered sugar 1 cupful flour Grated rind of 1 lemon a little extra sugar will be required for sprinkling over the fingers. Have large sheets of paper spread on tin sheets. Rub them over with washed butter. When this has been done, dredge the paper with powdered sugar. Into a large pastry-bag put a tin tube about half an inch in diameter at the small end, and put a small stopper in the outer end of the tube. See that the oven is properly heated It must be a very moderate heat. Put a piece of white paper in the oven, and if at the end of five minutes it is a yellow color, the oven is all right for the sponge fingers. Should the oven be too hot the cake will rise and then fall. Still, it must be hot enough to form a crust on the cakes quickly, else they will spread an, of course, be spoiled. Now that everything is ready, make the cake. Grate the rind of the lemon on the sugar. Beat the yolks of the eggs very light. Add the sugar to them, and beat with a spoon until the mixture is smooth and light. Beat the whites of the eggs to a stiff, dry froth. Add the beaten yolks and sugar to the whites, a spoonful at a time. Do not stir the mixture; cut it in lightly. Now sprinkle in the flour, a little at a time, and cut it lightly into the preparation, which must be kept dry and light. If it be stirred it will become liquid and heavy. When the flour has been added, pour the preparation into the pastry-bag. There should be enough to fill about 2/3 of the bag. Twist the cloth at the top, and continue twisting until the cake mixture is pressed well down. Remove the stopper from the tube. Hold the top part of the bag in the left hand. Place the right hand under the bag and near the tube, having the thumb come on top. Bring the point of the tube close to the buttered paper mentioned in the first part of the receipt, and apply a slight pressure with the thumb and fingers of the right hand. This will force the past out of the bag on the paper. Draw the bag toward you very slowly, continuing the pressure all the while. When the sponge fingers are long enough, remove the pressure, and tip the point of the bag up. This will stop the flow of the mixture. The fingers should be four or five inches long. Press them out in rows on the paper until all the preparation has been used. Dredge them thickly with powdered sugar, and bake for about twelve minutes; then remove from the paper, and spread on a dish to cool. Did we eat them? No Would I make them again? No For antique recipe collections visit: HearthRecipes.com

1908 Mrs. Roosevelt’s Receipt for Spice Cake Contributed by Mrs. Theodore Roosevelt Famous Old Receipts 1 cup butter 2 cups sugar 1 cup milk 4 eggs 4 cups flour 2 tsp baking powder 1 tsp ground cinnamon ½ tsp nutmeg Did we eat it? Yes Would I make it again? Yes

1889 Allspice & Raisin Hermits Journal Cook Book 1 1/2 cups sugar 1 cup butter 1 cup chopped raisins 3 eggs 1 tsp allspice 1 tsp soda Make as thick as ginger snaps. Mrs. M. E. Grovenor's Corner. Did we eat them? Yes Would I make them again? Yes For antique recipe collections visit: HearthRecipes.com

1908 Sweet Potato Pone Miss Sara Rutledge, Charleston, S. C. Famous Old Receipts 1 qt. grated potato ¾ lb sugar 10 oz butter ½ pt milk 3 tbs powdered ginger Grated peel of 1 orange Rub the ingredients well together, and bake in a shallow plate in a slow oven. Did we eat it? Most of it Would I make it again? No Note: I did not use as much sugar, butter or ginger as it called for.

1910 Jelly Jumbles Recipes From the Old Country and the New 1/2 cup butter 1 cup sugar 1/4 tsp salt 1 well beaten egg 1 tsp soda dissolved in the milk 1/2 cup sour milk Flour for a soft dough Jelly Mix and let chill on ice. Pat into shape, a small piece at a time, cut with a round cutter, cut 3 holes in half the rounds with a thimble. Spread the plain rounds with jelly, cover with the others, press the edges together slightly, and bake in a quick oven. Mrs. Elizabeth Yoder. Did we eat them? Yes Would I make them again? Yes For antique recipe collections visit HearthRecipes.com.

1914 Jelly Roll (Sort of) For the Bride JELLY ROLL MADE AND BAKED IN TEN MINUTES 4 eggs 1 cup sugar 1 level tsp cream of tartar ½ tsp soda 1 large cup flour Jelly Four eggs and one cup sugar beaten very lightly. Sift one level teaspoonful of cream of tartar and half teaspoonful of soda into one large cup of Capitola flour and add to the eggs, beating all five minutes. Bake in a quick oven in a large pan so it will be thin when baked. Turn out on a paper sprinkled with sugar. Spread quickly with jelly and roll. Did we eat it? Yes Would I make it again? Yes Notes: As you can see, I could not get it to roll. I think I spread the batter too thick.

1904 Croquettes of Peas The Blue Ribbon Cook Book 2 tbs butter 2 tbs flour 1 pint cream 1 egg yolk 2 cans of peas Salt and pepper Celery salt 1 tsp onion juice Melt butter and flour together, then add the cream and seasonings and the well-beaten yelk of egg, and then the peas, which have been put through a puree strainer. Pour out onto a platter to cool, roll into croquettes, and fry. Did we eat them: Most of them Would I make this again: Sort of Notes: This recipe didn't work for me at all. I needed barely any cream and had to add more flour which made them gummy. We liked the taste of the peas though. If I made this again I would use a combination of peas and potatoes and change up the recipe similar to other croquettes that came out well. For antique recipe collections visit: HearthRecipes.com

1914 A Delectable Pie For the Bride 1 cup sour cream 1 egg 1 cup sugar 1 cup raisins 1 cup currants Cinnamon Pie crust One cup sour cream, one egg, one cup sugar, one cup raisins, one cup currants (washed thoroughly in warm water), cinnamon to taste. This makes filling for two pies baked either in one or two crusts. Did we eat it? Yes Would I make it again? Maybe Notes: This amount made 1 pie for me.

1920 Mystery Cookies with Lemon Raisin Filling Cakes Cookies and Confections California Home Economics Association Mysteries 1 cup sugar 1/2 cup shortening 1 egg 1/2 cup milk 3 1/2 cups flour 2 tsp cream of tartar 1 tsp soda 1 tsp vanilla Mix and roll thin and shape. Place cookies in greased pan and place a little filling on each, not allowing to spread over the edge. Place another cookie on top and press down edges. Bake in moderate oven. Did we eat them? Yes Would I make them again? Maybe For antique recipes visit HearthRecipes.com

1915 Flemish Soup The Belgian Cook-Book Mrs. Brian Luck Flemish Soup 2 lbs Brussels sprouts 10 potatoes 2 onions 2 leeks Salt Pepper Chervil To two pounds of washed and picked Brussels sprouts add ten potatoes, two onions, two leeks, salt, pepper. Cook all gently and pass through a sieve. Add at the last moment a sprinkle of chopped chervil. Did we eat it? Yes Would I make it again? Yes.

1847 Cinnamon Snippi Doodles Mrs. Crowen's American Lady's Cookery Book Snippi Doodles 1 cup sugar 1 tbs butter 1 cup flour 1 tsp baking powder 1 tsp ground cinnamon 1 egg, beaten 1/2 cup milk Sprinkle of sugar Cream together one cup of sugar and a tablespoon of butter, then add one cup of flour, a teaspoon of baking powder, and a teaspoon of ground cinnamon; mix well and add one beaten egg and half a cup of milk. Spread very thin on a buttered baking sheet. When nearly done sprinkle the surface with sugar and when brown remove from the oven, cut into squares, and remove quickly with a knife. These are thin crisp cookies and unusually good. Did we eat them? Yes Would I make them again? Maybe For antique recipe collections visit: HearthRecipes.com

1915 Red Cabbage The Belgian Cook-Book Mrs. Brian Luck ½ a red cabbage A little water Salt and pepper 3-4 potatoes 5 lumps of sugar A bit of fat pork or gravy 1 dessert-spoonful vinegar Take half a red cabbage of medium size, chop it very finely and put it in a pan ; add a little water, salt, and pepper, three or four potatoes cut in fine slices and five lumps of sugar. Let it all simmer for two hours with the lid on. Then take off the cover and let it reduce. Before serving it, add either a bit of fat pork or some gravy, with a dessert-spoonful of vinegar. Stir it well before sending it to table. Mrs. Emelie Jones. Did we eat it? Yes Would I make it again? Yes

1922 Hard Egg Cookies & Jam Prague Chapter Book of Recipes HARD EGG COOKIES 8 hard-boiled eggs 1 lb sweet butter 1 cup sugar Flour Jam Boil hard eight eggs, then mash the yolks very good, add one pound sweet butter, one cup sugar and enough flour to make medium stiff dough. Then roll out thin, cut them the size of a small glass and put jam on top. Bake in quick oven. Mary Poch. Did we eat them? Yes Would I make them again? Yes For antique recipe collections visit: HearthRecipes.com

1912 Self-Frosting Lemon Pie Friday Club Menus 1 cup sugar 1 tbs flour Butter size of an egg Yolks of 2 eggs Juice and grated rind of 1 lemon 1½ cups milk 2 egg whites Pie crust Cream together one cup sugar, one tablespoonful flour, butter size of an egg. Then add beaten yolks of two eggs, juice and grated rind of one lemon, one and one-half cups milk. Stir in lightly the whites of two eggs beaten stiff and pour into a good-sized pie plate lined with pastry. Bake in a moderate oven to a beautiful brown. Mrs. E. E. Colburn. Did we eat it? Yes Would I make I again? Probably not HearthRecipes.com

1911 Lemon Pecan Cookies The Club Woman's Cook Book The Ramblers Club PECAN COOKIES 1 cup pecan nuts 2 tbs butter 1/4 cup sugar 1 egg 2 tbs milk 1 tbs lemon juice 1/2 cup flour 1 tsp baking powder Chopped nuts Flour 1 cup pecan nuts quite fine, 2 rounded tbsp. butter to a cream, 1/4 cup sugar, beat 1 egg light and add mixture with 2 tbsp. milk and 1 tbsp. lemon juice, 1/2 cup flour, with 1 level tsp. baking powder; add chopped nuts and enough more flour to make a stiff drop batter. Drop by tsp. on buttered tin. Mrs. M. G. Rodearmel. Did we eat them? Yes Would I make them again? Maybe For antique recipe collections visit: HearthRecipes.com

1915 Raspberry Jam Filled Cookies Benson Woman's Club Cook Book FRUIT COOKIES 1/2 cup butter 1 cup sugar 2 cups flour 1 tbs milk 2 eggs 2 tsp baking powder 1/2 tsp salt Flavoring Raspberry jam Mix all ingredients except raspberry jam. Roll thin and cut in rounds, 1 teaspoon jam on half the rounds. Cover with other half, press edges together. Bake as other cookies. Mrs. Louis Kolb, Omaha. Did we eat them? Yes Would I make them again? Yes For antique recipe collections visit: HearthRecipes.com

Pineapple Cookies 1922 Pineapple Cookies Delta Gamma Cook Book Lambda Nu Chapter Pineapple Cookies 3/4 cup butter, scant 2 1/2 cups flour 1 cup sugar 2 eggs 1/2 cup pineapple 2 tablespoons cream 1/2 cup pineapple juice 2 teaspoons baking powder, heaping 1 teaspoon vanilla Cream butter and sugar, add eggs, slightly beaten, then pineapple and juice. Sift into this flour and baking powder. Add cream and vanilla. Drop from spoon onto buttered pan and bake in moderate oven. If not stiff enough to make good drop cakes, add more flour. Irma Child Browne (Beta). Did we eat them? Yes Would I make them again? Yes For antique recipe collections visit: HearthRecipes.com

1909 Lunch Menu Good Housekeeping Family Cookbook Date Buns Cauliflower and Beet Salad Escalloped Chicken with Green Peppers and Tomatoes Shaker Pie Date Buns Bread dough Soft butter Chopped dates Roll light bread dough out quite thin, spread it with soft butter, and then with chopped dates. Roll the bread up and cut with a sharp knife into pieces half an inch thick, lay them in a buttered pan, let them rise until double in bulk, and bake in a hot oven. Did we eat it? Yes. Would I make it again? Yes Cauliflower and Beet Salad 1 head cauliflower 1 tbs lemon juice 2 tbs cold boiled beets 1 tbs parsley 1 tsp minced sorrel French dressing (oil and vinegar) Carrots and beets for garnish Boil a head of cauliflower in a piece of fine cheesecloth, until tender. Remove from the fire and break into flowerets, sprinkling with a tablespoon of lemon juice. When cold, arrange neatly in a dish, adding two tablespoons of cold boiled beets cut into dice, a tablespoon of chopped parsley and a teaspoon of finely minced wild sorrel. Mix them lightly with a French dressing, and garnish the base of the salad with a border of boiled carrots and beets, cut into fancy shapes. Did we eat it? Most of it. Would I make it again? No Escalloped Ohichen with Green Peppers and Tomatoes 1 lb chicken Butter 2 green peppers 1 large ripe tomatoe 2 boiled potatoes Bread crumbs Bone the legs of the chicken and cut into neat blocks. Prepare butter sauce and mix with fowl. Take two green peppers, cut in strips, one large ripe tomato and two boiled potatoes, cut them the same as the chicken; mix all together in the sauce and simmer thirty minutes. Pour the mixture in a baking dish, cover with fine bread crumbs, butter the top and bake a nice brown. Serve with baked new potatoes. Did we eat it? Yes. Would I make it again? Yes Shaker Mince Pie 3 quarts sour apples 1 quart beef A little butter 1 pound raisins 1 cup grape jelly or 2 cups grape juice 2 lbs sugar 1 tbs salt 2 tbs cinnamon 1 tbs each ground clove, ginger, and allspice 2 tbs grated nutmeg A little boiled cider or juice and grated rind of lemon To three quarts of sour apples, pared, cored and chopped, allow one quart of beef, boiled tender and chopped fine; if very lean put in a little butter. Add a pound of seeded and a pound of seedless raisins, one cup of grape jelly, or two of grape juice, two pounds of sugar, a tablespoon of salt, and cook all together until the apple is soft. When cool add two tablespoons of cinnamon, one each of ground clove, ginger and allspice, and two grated untmegs; the spices should be mixed together carefully before being added to the rest. If the mincemeat is not tart enough, flavor with a little boiled cider or the juice and grated rind of a lemon. More sugar or salt may be added if desired. For Antique Recipe Collections Visit: HearthRecipes.com

1916 Lemon & Raisin Monkeys Mary Jane's Cook Book The Boston Traveler Monkeys Sugar, 1 cup Butter, 1 heaping tablespoon Egg, 1 Sour milk, 2/3 cups Soda, 1 tsp Flour, 2 cups Lemon extract, 1 tsp Raisins Cream butter and sugar, add beaten egg and remaining ingredients in order given. Drop from spoon onto buttered floured pan, press three raisins into each (2 for eyes and one for mouth) and bake till lightly browned. M. D., Fitchburg. Did we eat them? Yes Would I make them again? No For antique recipe collections visit: HearthRecipes.com