1883 Luncheon: Beet Salad, Apple Tea, Macaroni with Onion Sauce, Apple Scallop
1883 Luncheon
The Cottage Kitchen
Beet Salad
Apple Tea
Asparagus Biscuit
Macaroni with Onion Sauce
Apple Scallop
Beet Salad.
6 beets
Dressing:
1 tbs oil
2 tbs vinegar
1 tsp sugar
1/2 tsp mustard
1/2 tsp pepper
1/2 tsp salt
Boil half a dozen sweet beets until tender; scrape off the skins, and slice round. While still warm, pour over them a dressing made of one tablespoonful of oil, two of vinegar, a teaspoonful of sugar, half a teaspoonful each of mustard, pepper, and salt. "Work the oil well into these, beat light, and add the vinegar gradually. Cover the beets, and set away where the salad will get cold quickly. You can keep it two or three days.
Did we eat it? Yes
Would I make it again? Yes
Apple Tea.
2 finely flavored pippins.
1 quart of cold water.
As much ginger as will lie on a silver dime.
Sugar to taste.
Pare and slice the apples, leaving the seeds in. Pack with the ginger in a glass or stone jar, pour in the water, put on the top loosely, and set in a kettle of cold water. Let it boil until the apple is broken to pieces. Strain while hot, squeezing hard. Strain again through flannel without pressing, and let it get cold. Sweeten and ice. It is recommended for fever patients.
Did we drink it? Yes
Would I Make it again? Yes
Asparagus Biscuit.
Scrape the crumb from the inside of stale biscuits, leaving a thin wall on all sides, except the tops. These should be carefully cut off and set aside. Rub the inside of each biscuit with butter, also the under part of the crust-cover, and set them, open, the crusts beside them, in a moderate oven. Heat in a saucepan a cupful of boiled asparagus, chopped and prepared with drawn butter, see below. Do this when the biscuits are crisp and hot, and so soon as the asparagus-mixture is heated throughout, smoking as you stir it, fill the prepared cavities with it, fit on the tops, and send hot to the table.
Drawn Butter
1/2 cupful boiling water
1 tbs butter
1 heaping tsp flour
Make the drawn butter by putting half a cupful of boiling water in a saucepan, and stirring into it a tablespoonful of butter cut up and worked well into a heaping tea- spoonful of flour. Cook until smooth and thick, and beat in a bowl with the asparagus until you have a soft paste.
Did we eat it? Some of it.
Would I make it again? No, very bland.
Macaroni with Onion Sauce.
1/2 Ib. macaroni.
1 small onion, chopped.
1 cup of milk.
1 scant tablespoonful of butter.
3 tablespoonfuls grated cheese.
Pepper and salt.
Bit of soda no larger than a pea stirred in the milk. Break the macaroni into inch lengths. Boil twenty minutes in hot salted water. Simmer the milk in a saucepan with the onion ten minutes, then strain through a coarse cloth, pressing hard to get the full flavor of the onion. Return to the saucepan, stir in the butter rolled in a teaspoonful of flour, two tablespoonfuls of cheese, pepper and salt, lastly, the macaroni. Heat for two minutes; turn into a vegetable-dish, and sprinkle the rest of the cheese on top. It is very savory.
Did we eat it? Yes
Would I make it again? Yes
Apple Scallop.
3 cups of good apple-sauce.
Nearly a cupful of sugar.
1 tablespoonful of butter.
Nutmeg to taste.
1 beaten egg.
1/2 cupful of fine crumbs.
1 heaping teaspoonful of corn-starch rubbed into the butter.
Stir into the apple-sauce while hot the sugar, butter, corn-starch, and spice. Beat hard, boil up once, and let it get cold. If the apples are very juicy, drain off half the liquor before the sugar, etc., are added. Heap, when cold and firm, upon a buttered pie-plate, wash all over with beaten egg, coat with crumbs, and bake half an hour. Slip to a heated dish, or serve in the pie-plate, as most convenient. Eat hot with sauce, or milk and sugar.
Did we eat it? Yes
Would I make it again? Yes
Notes: I used crushed graham crackers for the crumb topping. I got the impression from the recipe that this was supposed to be pie like. It never became that firm. Perhaps if the egg had been mixed in instead of washed over the top?
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1906 Potato Onion Soup
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.
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1918 War-Time Recipe: Corn Stuffed Green Peppers
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.
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1899 Fig Cake
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.
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1914 Bean Pot: Peanut and Tomato Puree
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.
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1913 Consomme Printaniere
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.
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1882 California Punch
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.
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1876 Josephine Cake
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.
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1883 Breakfast Menu: Stewed Pears, Breaded Eggs, Green Pea Pancakes
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.
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1890s Bean Pot: Vegetable Soup
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.
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1918 War-Time Recipe: Oatmeal Crust
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.
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1864 Honey Cake
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.
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1918 Bean Pot Recipes: Baked Cowpeas
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.
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1873 Tomato Sirup
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.
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1890s Plain Cake
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.
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1912 Luncheon: Peanut Soup, Milk Punch, Cheese Custard, College Pudding
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.
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1899 Minestrone
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.
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War-Time Recipe: 1918 Baking Powder Biscuit
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
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1907 Chocolate Raisin Cake
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.
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1907 Bean Pot Recipes: Baked Beans with Peanut Butter
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
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1913 Cream of Lettuce Soup
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
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1925 Breakfast Menu: Blueberry Muffins, Watermelon Cocktail, Escalloped Eggs and Potatoes
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.
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1913 Roxbury Cake
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.
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7
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War-Time Recipes: 1918 Ginger Snaps
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.
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1915 Scotch Kale Soup
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.
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