Hearth Recipes

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