Hearth Recipes

Dinner Menu: Washington Chowder Canoe Salad Old-Fashioned English Chicken Pie Caramel Carrots Fresh Corn Croquettes Jam Cake Washington Chowder The New Cookery (1913) 2 medium sized potatoes (1 1/2 cups sliced) 1 1/2 cups water (broth) 1/2 small onion 1 cup stewed tomatoes 1 cup corn 1 cup milk 1 cup cream 1 tsp salt (1 tsp poultry or Italian seasoning) Slice the onion and cook with the potatoes in the boiling, salted water. When tender add the tomatoes and corn and bring to the boiling point. Heat the cream and milk and add to the vegetables just before serving. Serve hot over crackers (or croutons). Canoe Salad Kewaskum Woman's Club Cook Book (1925) 2 cucumbers 1 cup peas 1 cup celery A bit of red pimento Mayonnaise Salt and Pepper For four people take two nice cucumbers. Cut them in halves lengthwise, and scoop out the cucumber from each half, leaving the half cucumber shape so they can be stuffed (scoop out seeds). Prepare the following mixture. 1 cup peas, 1 cup celery, a bit of red pimento, and the remaining cucumber left from both halves (just removed the seeds and did not put the seeds in with the mixture). ix the mayonnaise dressing season with salt and pepper, then return to the halves. Serve on lettuce leaves. Old-Fashioned English Chicken Pie Lowney's Cook Book (1912) To cook the Chicken: Chicken Pieces 2 sprigs thyme 1 sprig marjoram Bay leaf 2 sprigs parsley 1/2 lb bacon (Or precooked chicken with similar herbs) Cover the chicken, cut in pieces for serving, with boiling water, add two sprigs of thyme, one sprig of marjoram, bit of bay leaf, two sprigs parsley, tied in a bag. Simmer gently until tender. One half hour before the chicken is done, add one half lb bacon cut in small pieces. (Or use leftover cooked chicken and add a few spices such as marjoram, thyme, and parsley) To Make the Pie: Hard-cooked eggs Sauteed Mushrooms Chicken meat Gravy Arrange on the bottom of baking dish slices of hard-cooked eggs, cover with sauteed mushrooms, then a layer of chicken meat, and continue until the dish is filled. Add 3 cups (for the size in video 1 cup) of sauce made from the liquor in the pan and thickened with two tbs butter and four tbs flour cooked together; reheat in oven, and garnish with pastry points cut in the shape of triangles, and parsley, and serve. Caramel Carrots 20th Century Cook Book (1900) Carrots Lump of butter Sugar Salt and Pepper Boil the carrots and cut in long, thin strips like cigarettes. Put jnto the frying pan a large lump of butter and drippings. When very hot add the carrots, sprinkle with sugar, pepper and salt, and fry until the edges are well browned. Sprinkle with chopped parsley and serve. Fresh Corn Croquettes Mrs. Scott's Seasonal Cook Book (1921) 2 cups grated fresh corn (frozen corn cooked) 2 cups mashed potatoes 1 tbs melted butter 1 tsp salt A little pepper 1/2 tsp grated onion or a little nutmeg (nutmeg used in video) 1 tsp chopped parsley 1 egg 1 tbs milk Bread crumbs (Did not use) Broil the potatoes with the skins; when tender, skin and put through ricer or mash through strainer; add the grated corn, seasoning and flavoring while hot. Form into 8 cones or oblong shapes. Dip in egg, which has been mixed with 1 tbs of milk; then in breadcrumbs; fry in deep fat (alternative: add egg and milk to croquette mixture. Shape and put in air fryer 10 minutes at 380 degrees). Jam Cake (Original - See Gluten Free and Dairy Free Version Below) A "Calendar" of Dinners (1914) 2/3 cup Crisco 1 cup sugar 3 well beaten eggs 1/2 cup sour cream 1 tsp soda 2 cups flour 1/2 glass strawberry preserves 1 tsp cinnamon 1/2 tsp cloves 1/2 tsp nutmeg 1/2 tsp salt Icing Cream 2/3 cup Crisco with 1 cup sugar, add 3 well beaten eggs, 1/2 cup sour cream, 1 tsp soda, 2 cups flour, 1/2 glass strawberry preserves, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg, and 1/2 tsp salt, mix and bake in layers. Put strawberry preserves between layers, and white icing on top. Jam Cake Gluten and Dairy Free Version 1/4 cup coconut oil 1/4 cup sugar 3 well beaten eggs 1 cup almond milk Juice from 1/2 a lemon 1 tsp soda 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup amaranth flour 1/4 cup coconut flour 1 tsp cinnamon 1/2 tsp cloves 1/2 tsp nutmeg 1/2 tsp salt 1/2 glass strawberry preserves. Cream coconut oil and sugar together. Mix dry ingredients. Mix liquid ingredients. Mix all ingredients together. Bake in two layers at 350 degrees for 1/2 hour. Let cool completely or jam will melt. Spread other half of the strawberry preserves between layers. Top with powdered sugar. For more old-fashioned recipes visit: HearthRecipes.com Free Ebooks: old-fashioned recipe collections, blog, vlog, and more.

Portuguese Family Soup, or Cucido A Book of Unusual Soups (1922) 1 lb lean beef 2 slices raw ham Bacon fat Bone from leg of mutton or ham 2 cups parboiled dried beans ½ a lage fowl 1 small head of cabbage 2 large carrots 1 clove garlic 1 pint tomatoes 1 cup rice 1 small onion 4 tbs butter 2 tbs of catsup 1 tsp of white pepper Cut into two-ounce pieces one pound of lean beef, divide two slices of raw ham into one-inch srips, and brown in bacon fat on a very hot pan. Put into the soup kettle with three pints of cold water or stock, or a mixture of the two. Add the bone from a leg of mutton or ham, and two cupfuls of parboiled dried beans. Let come to a boil, and simmer for two hours,or until meat and beans are almost cooked. Add one entire small or the half of a large fowl, cut up as for fricassee. Let come to a boil, cook for fifteen minutes, then add one small head of cabbage, whole; two large carrots; and a clove of garlic. Cook until cabbage when tried with a fork, is almost done, then add a pint of tomatoes, either canned or fresh and whole, and cook for fifteen minutes longer. Sometimes three or four links of sausage are added at this point. Prepare in another saucepan a cupful of rice as follows: Chop one small onion and cook until brown in four tablespoonfuls of butter, add the rice and enough liquid from the soup kettle to cook it, with allowance for swelling – perhaps four cupfuls. When the grains are soft add two tablespoonfuls of catsup, either mushroom or tomato, and one teaspoonful of white pepper. Stir all together thoroughly and place in the bottom of a soup tureen. Strain over this the liquid from the soup kettle and arrange the meat and vegetables on a hot platter This soup calls for some care in making, but is an uncommonly good dinner-in-one piece. Six servings. Accompaniments. French rolls, or such bread stuffs as maybe served at dinner time, are in place since this soup is a hearty one-piece dinner. Garnishes the platter may be garnished with very small dumplings not more than an inch in diameter, cooked with the soup. Or a border of cress with radish roses her and ther is still better. Service. Serve in large, rimmed soup plates both a portion from the tureen and one from the dish of meat and vegetables at the same time. Soup spoons and knives and forks are used to eat the soup. Did we eat it: Would I make it again: Notes: I also used only one type of meat – sausage and I left the meat in the soup to serve. I sauteed the onion in only about 1 tbs of butter. Then I added the beans, cabbage, carrots, garlic, tomatoes, rice, catsup, and white pepper. Then cooked till beans were done. I had dried beans (soaked overnight) so this took about 2 hours. Antique Recipe Collections HearthRecipes.com

1916 ITALIAN TOMATO SAUCE Echoes of Southern Kitchens 1 can tomatoes Mint Parsley Onion or garlic Chili Add about one can of tomatoes; chop fine, mint Italian, parsley, onion or garlic, chili if liked hot; cook all together. Did we eat it? Yes Would I make it again? Yes

Texas Pecan Cake (1922) Good Housekeeping's Book of Menus, Recipes, and Household Discoveries Original Recipe 3/4 cupful shortening 1 1/2 cupfuls sugar 3 cups pastry flour 3 tsp baking-powder 1/2 tsp salt 1 cupful milk 1 tsp vanilla 3 egg-whites Boiled frosting 1 pound shelled pecans Cream the shortening and sugar together thoroughly; sift the dry ingredients and add to the mixture alternately with milk. Last add the flavoring and fold in the whites of eggs beaten stiff. Pour into three greased and floured layer-cake pans and bake at 375 degrees F. for twenty minutes. Frost the layers and top of cake with boiled icing and add the pecans, chopped coarsely, just before spreading on the cake. Decorate with whole halves of pecans. In sections of the country where pecans are not plentiful, use fewer pecans in the frosting. Paleo Recipe 1/2 cup coconut oil 1/2 cup coconut sugar plus stevia to taste 2 cups almond flour 1/2 cup coconut flour 1/2 cup arrowroot 1 cup almond milk 3 gelatin eggs 1 tsp vanilla 1 lb pecans 3 tsp baking powder cream the coconut oil and sugar together. Mix with almond milk and vanilla. Mix dry ingredients together and add to the almond milk mixture. Add stevia to taste. Add gelatin eggs. Bake 350 for an hour or until toothpick comes out clean. Visit for More Recipes: HearthRecipes.com Old-Fashioned Recipe Books by Edith Wells: https://www.amazon.com/Edith-Wells/e/B0872FR27Y Old-Fashioned Salads Old-Fashioned Fruit Salads Old-Fashioned Dinner Menus Old-Fashioned Afternoon Tea Join the Group: https://hearth-recipes.mn.co/share/Bod5eolP5FvCA

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.

1916 SPAGHETTI AND HAMBURG STEAK Echoes of Southern Kitchens 4 bunches of spaghetti 2 onions Butter 2 lbs hamburg steak 3 good-sized tomatoes 2 chili peppers Salt to taste Cook four bunches of spaghetti in clear water until done, slice and fry two onions in butter, make out in cakes two pounds of hamburg steak, fry brown in same pan, slice three good sized tomatoes and two chili peppers over the meat, then the spaghetti, salt to taste, set on stove and let simmer until well done. MINNIE G. NEIGHBORS. Did we eat it? Yes Would I make it again? Yes

Full Menu from Good Housekeeping's Book of Menus (1922) Asparagus and Nut Salad Tomato and Barley Soup Candied Yams Celery Savory Hamburger Roll Boiled Oregon Prune Cake Nut and Asparagus Salad 6 hard-cooked eggs 2tbs chopped hickory-nut-meats 1 cupful cooked asparagus-tips 1 tsp minced parsley French dressing Extra nut-meats, parsley, and asparagus-tips Lettuce Shell the eggs and cut in halves lengthwise. Mash the yolks add the nut-meats, the asparagus-tips and the parsley, and blend with four tablespoonfuls of French dressing that is not very sour. Fill the egg-halves with this mixture, arrange on lettuce-leaves and garnish with extra asparagus-tips, parsley, and nut-meats. If any of the asparagus mixture is left over, it can be blended with a mayonnaise or a bland boiled dressing and passed with the salad. Did we eat it? Yes Make it again? No Notes: Used leftover mixture to make an egg salad sandwich. Also, didn't have parsley so used cilantro. The cilantro made the salad. Tomato and Barley Soup 1 quart canned tomatoes 2 quarts boiling water 1 cupful pearl barley 1/4 tsp pepper 4 tbs margarin 2 medium-sized onions 1 1/2 tsp salt Brown the margarin, put in the onions cut in small pieces, and fry until tender. Then add the boiling water, tomatoes, barley and seasonings. Cook for two to three hours, over a slow fire. Did we eat it? Yes Would I Make it again? Yes Notes: Used broth instead of water and left out the salt. Added a little basil and a little more barley. Candied Yams 3 medium-sized sweet potatoes 2 tbs margarin 1 to 1 1/2 cupfuls sirup from canned peaches Boil the potatoes until nearly tender. Peel and slice lengthwise. Lay in a shallow pan, preferably glass or earthenware, pour over them the juice, and add dots of margarin. Bake for thirty minutes in a 400 F oven. Raise the heat to brown, or brown under broiler flame. Did we eat it? Yes Would I Make it again? Yes Notes: The first group of potatoes I boiled and they turned to mush. The second time around simply peeled and sliced and added the juice. Celery Savory 2 large stalks celery 1 large onion 2 green peppers 2 tbs butter Chop all rather coarsely and fry slowly in the butter till tender. Serve with steak. Did we eat it? Yes Would I make it again? Yes Hamburg Roll 2 pounds ground round steak 1/2 cupful soft bread-crumbs. 1 egg 1 3/4 tsp salt 1/8 tsp pepper 1 tsp sage 2 medium onions 1 cupful canned tomatoes 1 1/2 cupfuls bread flour 1 1/2 tsp baking powder 2 tbs shortening about 1/2 cupful milk To the ground steak add the bread crumbs, the egg slightly beaten, one and one-half teaspoonfuls of salt, the pepper, and sage. Mix well, form into a long, narrow roll, and lace in a roasting pan. Slice the onion and place around the roll. Pour the tomatoes over the top. Bake 450 F for twenty minutes. Meanwhile sift together flour, baking powder and 1/4 teaspoonful of salt; work in the shortening thoroughly and add the milk gradually, mixing to a soft dough. Roll out into oblong shape and completely wrap around the meat loaf. Return to the oven and bake at 450 F for 12 minutes or until the dough is thoroughly baked and golden brown. Serve in slices with a gravy made from the juices in the pan. Did we eat it? Yes Would I make it again? Yes Notes: Baking times took longer. Perhaps didn't make narrow enough. Don't do what I did and place it in the center to wrap. Next time will place on the edge and wrap over so the seam isn't at the top. Boiled Oregon Prune Cake 1 1/2 cupfuls dried prunes 1/3 cupful melted shortening 3/4 cupful sugar 1 egg yolk 1/2 cupful prune juice 1 tsp soda 1 tsp cinnamon 1/2 tsp nutmeg 1 3/4 cupfuls pastry flour 1/2 tsp salt 1 tsp vanilla 1 egg white Wash the prunes. Soak overnight in cold water, pit, and cut to raisin size. Cover with boiling water, and cook until tender. Cream together the sugar and melted shortening. Add the egg-yolks, slightly beaten. Sift together the dry ingredients and add to the mixture alternately with the prune juice. Then add the prune pulp, vanilla, and last the egg-white beaten stiff. Pour into a greased and floured loaf pan and bake at 325 F for one and 1/4 hours. Did we eat it? Some of it. Would I make it again? Probably not. Notes: Surprisingly, wasn't very sweet. Might make a better muffin.

Curried Rice and Kidney Beans Recipe From: Telegram Conservation Cook Book (1917) ½ c rice 1 c kidney beans ½ c minced onion 4 T grated cheese 1 T salt ¼ t pepper 1 t curry powder ? t (dash) paprika 1 T drippings (sausage or bacon) Parsley for garnish Will serve 6 persons for .... $0.1925 or 3¼ cents a portion. Cook beans over night; boil in 4 quarts of fresh boiling water, to which has been added 1 t salt; cook until tender, which varies from 2 to 8 hours. Drain and keep in double boiler on back of stove or over simmerer. Cook rice as usual with 1 teaspoonful salt. Put drippings in frying pan, add onion, fry but do not brown. Mix curry powder with ½ cup of cold water. Add to onion, boil until it thickens slightly. Add salt, pepper and paprika to season, then add grated cheese. Cook but a few minutes longer or cheese will be stringy. Place beans in center of platter, rice around the edge and where they meet the onion and curry sauce. Sprinkle rice with paprika, garnish with parsley. Did we eat it? Yes Would I make it again? Yes but without the beans. For antique recipe collections visit: HearthRecipes.com

1916 JELLY PIE Echoes of Southern Kitchens 3 eggs ¾ cup sugar ½ cup butter 1 glass jelly Three eggs, white and yolks beaten separately; three-fourths cup of sugar, one-half cup of butter, one glass of jelly. This makes two small pies. MRS. C. T. HARPER. Did we eat it? Yes Would I make it again? Maybe - very sweet.

1916 BAKED CORN Echoes of Southern Kitchens 1 can corn 2 whole eggs 1 cup finely chopped cheese 1 bell pepper ½ cup milk One can corn, beat two whole eggs, one cup finely chopped cheese, one bell pepper cut up fine, one-half cup sweet milk. Put altogether in pan and bake in slow oven. Did we eat it? Yes Would I make it again? Maybe

1916 SALAD DRESSING Echoes of Southern Kitchens 2 tsp sugar ½ tsp mustard ½ tsp salt Garlic Worcestershire sauce Olive oil Vinegar Two teaspoons of sugar, one-half teaspoon of mustard, one-half teaspoon of salt. Rub garlic in mixing bowl, Worcestershire sauce to thicken, then add olive oil a little at a time and vinegar to taste. This is delicious over lettuce. MRS. W. E. SPROUSE. Did we eat it? Yes Would I make it again? Yes

1921 Menu Mrs. Scott's North American Seasonal Cook Book Cucumber and Apple Salad with Pimento and Mint Leaves Vegetable Chowder Brown Sugar Rolls Brussels Sprouts in Cream Sauce Potatoes with Cheese and Baked Apple Baked Bean Pie Peach Roly-Poly Cucumber and Apple Salad with Pimento and Mint Leaves 2 cucumbers 1 sour apple, diced 1 tbs pimentos, shredded 1 small bunch watercress 2 tbs chopped mint leaves French dressing Cut into small cubes 2 fresh cucumbers that have been on iced until chilled and then peeled, and put with them 1 diced sour apple, 1 tablespoon of shredded pimentos, 1 small bunch of watercress (using the leaves only), and 2 tbs of chopped mint leaves. Mix with French dressing and serve on lettuce leaves. Did we eat it? Yes Would I make it again? Yes Notes: Using just the leaves of the watercress was a bit time consuming and I would likely skip this next time and use the whole thing. Don't skip the mint. It makes the dish. Also, be aware that old-fashioned French dressing is not the French dressing we know today. It is a simple dressing made of oil, vinegar or lemon, salt, and pepper. Vegetable Chowder 3 cups diced potatoes. 1 cup diced carrots. ½ cup cut onions ½ cup cut celery. 3 cups cut cabbage. 2 cups corn. Cut beans or peas 2 cups tomatoes 1 tbs salt 2 tbs cut green pepper (if on hand) ½ cup flour for thickening 2 tbs butter substitute 2 cups milk All the vegetables are put into boiler and covered with boiling water; boil slowly until tender, then add seasoning and flour, which has been mixed with cold water until smooth; add butter substitute and hot milk. Sprinkle with parsley and paprika. The potatoes will have about disappeared by the time the cabbage is tender; left-over corn, beans, tomatoes or peas can be used instead of fresh vegetables. Be sure to boil in uncovered vessel. Did we eat it? Yes Would I make it again? Maybe Notes. Used broth instead of water. Brown Sugar Rolls 1 cup brown sugar. 2 cups flour. 2 tsp baking powder. ½ tsp salt. 1 tbs shortening. ½ cup milk. 1 tbs butter. Make the dough as in foregoing recipe; roll out 1/4 inch thick (the amount of milk depends on the kind of flour you use). Have the butter soft and spread over the dough; roll same as jelly roll; cut into 2-inch pieces, place on pan that has been brushed with a little lard, cut side down. Bake in moderate oven 30 minutes; remove from pan at once. Did we eat them? Yes Would I make them again? No Brussel Sprouts, Cream Sauce 1 quart Brussels sprouts. 1 tbs butter. 1 tbs flour. 1 cup cold milk. 1 tsp salt. Dash white pepper. Wash and clean the Brussels sprouts; lay in cold water 1 hour; drain. Put over fire in saucepan of boiling water and boil 35 to 40 minutes without a cover. Drain and cover with a sauce. Did we eat it? Yes Would I make it again? No Potatoes with Cheese and Baked Apple 1 quart small potatoes ½ cup grated cheese 1 tsp salt 1 tbs chopped parsley Paprika Baked apples Wash, boil and skin the potatoes, put thru fruit press or potato ricer or mash thru colander on to hot dish which can be put in oven. Sprinkle with salt and cover with grated cheese. Place in oven until cheese is melted. Serve with quartered baked apples around the potatoes. Potatoes and cheese make a perfect combination, and as cheese is almost always served with warm apple pie, the baked quartered apples make it a very good combination. Did we eat it? Yes Would I make it again? Yes Notes: Next time would maybe make it in layers rather than the cheese and apples on top. Baked Bean Pie 1 large can baked beans. 1 tbs scraped onion. 1 tsp salt. Pepper to taste. 1 tsp finely chopped parsley Dough 1½ cups flour 1½ tsp baking powder ½ tsp salt 1 tsp shortening Drain the beans, add the seasoning and flavoring and line the baking dish with half the dough, made by the recipe which follows. Put in the beans, cover with other half of dough; brush top with milk and bake in hot oven for 30 minutes. Did we eat it? Yes Would I make it again? Yes Notes: Added some seeded chopped tomatoes. Peach Roly-Poly 1 cup flour 1 tsp baking powder ½ tsp salt 1 tbs shortening. 1 tsp butter substitute ½ cup milk 2 cups peaches ½ cup sugar Sift the flour, baking powder and salt into bowl; add the shortening and rub in lightly; add milk to hold together; place on floured board and roll out 1/4 inch thick. Wash, pare and cut the peaches, put on the dough, pour over half the sugar and roll same as a jelly roll. Brush bake dish with butter substitute, put in roll, pour over the remainder of sugar, dot with the remainder of the butter substitute and pour over the rest of the milk; cover and bake 20 minutes; uncover and bake 20 minutes, or until a nice brown. Did we eat it? Yes Would I make it again? Maybe

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

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

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.

Boston Baked Beans Video Recipe 1 bag frozen Lima beans 1 onion chopped 1/3 cup of butter 1 tsp mustard 1/4 cup molasses Broth Boil the onion and Lima beans until soft. Put the onion and beans in the bean pot and add 1/3 cup of butter, 1 tsp mustard, and 1/4 cup molasses. Cover with broth and bake 8 hours adding more broth as needed. Original Recipe 20th Century Cook Book (1900) Maude C. Cooke 1 quart navy beans, yellow-eyed beans, or Lima beans 1 onion 1/4 lb salt pork, 1/3 cup of butter, or 1/2 lb corned beef 1 tsp salt 1 tsp mustard 1/4 cup molasses Hot water Soak 1 quart of navy beans in cold water over night. In the morning put them into fresh cold water, and simmer till soft enough to pierce with a pin, being careful not to let them boil enough to break. If you like, boil one onion with them. When soft, turn them into a colander, and pour cold water through them. Place in the bean pot. Remove the onion. Pour boiling water over one quarter of a pound of salt pork, part fat and part lean; scrape the rind till white. Cut the rind into half-inch strips; bury the pork in the beans, leaving only the rind exposed. Mix 1 teaspoonful of salt and 1 teaspoonful of mustard with one quarter of a cup of molasses. Fill the cup with hot water, and when well mixed pour it over the beans; add enough more water to cover them. Keep them covered with water until the last hour; then lift the pork to the surface, and let it crisp. Bake 8 hours in a moderate oven. Use more salt, and one-third of a cup of butter, if you dislike pork, or use half a pound of fat and lean corned beef. The mustard gives the beans a delicious flavor, and also renders them more wholesome. Many add a teaspoonful of soda to the water in which the beans are boiled, to destroy the acid in the skin of the beans. Yellow-eyed beans and Lima beans are also good when baked. The regular bean-pot is earthen, with a narrow mouth and bulging sides, and is seldom found outside of the New England States. Much of the excellence of this dish depends upon this utensil More Recipes: HearthRecipes.com Old-Fashioned Recipe Books by Edith Wells: https://www.amazon.com/Edith-Wells/e/B0872FR27Y Old-Fashioned Salads Old-Fashioned Fruit Salads Old-Fashioned Dinner Menus Old-Fashioned Afternoon Tea Join the Group: https://hearth-recipes.mn.co/share/Bod5eolP5FvCA

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

1914 Lemon Cornmeal Tea Cakes A “Calendar of Dinners” with 615 Recipes Marion Harris Neil Sour Milk Tea Cakes 1 cupful cornmeal 2 cupfuls flour 4 tablespoonfuls Crisco ¼ cupful sugar 2 eggs 1 teaspoonful baking soda 1½ cupfuls sour milk 1 teaspoonful salt 1 teaspoonful lemon extract Beat up the eggs, add meal and milk and mix well, add flour, sugar, soda, and salt sifted together. Now add extract and Crisco, melted, and beat two minutes. Divide into Criscoed and floured gem pans and bake in moderate oven fifteen minutes. Sufficient for sixteen cakes. Did we eat them? No Would I make them again? No 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

1904 Chili Concarni The Blue Ribbon Cook Book Jennie C. Benedict 2 cans of tomatoes 1 stalk of celery 9 red pepper pods 3 dried onions 3 pods of garlic 1 lemon minus the juice 1 tbs of whole cloves 1 tbs of whole allspice 1 quarts of water 3 cans kidney beans 2 lbs Hamburg steak 2 tbs chili powder Boil hard for two hours. Strain through colander. Put on at the same time two pounds of Hamburg steak in a little water; boil for two hours; add to this three cans of kidney beans. Add these to the tomatoes. Then add two tablespoons of Chili powder and serve hot. Enough for two meals for family of six. Did we eat it? Yes Would I make it again? Maybe Notes: I cut this recipe in half and used regular onions since I did not have dried. I also used less spice than it called for. I did not understand the instructions for the lemon so I added the juice of 1 lemon. I did not add any water.

1914 Creole Soup ½ dozen good-sized turnips ½ can tomatoes 2 tbs sweet red peppers (canned) ½ tsp allspice 1 sliced Bermuda onion 1 scant tsp salt 4 whole cloves 1 large tbs butter 1 pint (2 cups) rich milk 1 tbs flour Cream Baking soda Wash and cut into slices one-half dozen good-sized turnips, adding half a can of tomatoes, two tablespoonfuls of sweet red peppers (canned), half a teaspoonful of allspice, one sliced Bermuda onion, a scant teaspoonful of salt, four whole cloves, and a large tablespoonful of butter. Place these ingredients over the fire, covering with water, bring to the boiling point, and cook until the vegetables are very tender; now strain and keep hot where it will not boil. Heat a pint of rich milk in the double boiler, thickening with a level tablespoonful of flour moistened with a little cream; be sure that the cream sauce boils; turn the vegetable puree into a heated tureen, stir in a tiny pinch of baking soda to prevent curdling, and very gradually pour in the sauce, stirring constantly. Serve immediately. Did we eat it? Most of it Would I make it again? No For antique recipe collections visit: HearthRecipes.com

Split Pea Soup (1889) The New Dixie Cook-Book and Practical Housekeeper Add to the bean pot 1 1/2 cups of split peas 1 carrot diced 1 onion diced 1 celery stalk diced Any kind of meat (1 cup turkey bacon diced) Broth 1 tbs rice Dry mint (optional) For Split Pea Soup, cut three-quarters pound of any kind of meat, odd pieces will do, in dice, always adding a little ham; put in a gallon bean-pot with an onion, carrot, tablespoon rice, and three gills split peas; fill with cold water (or broth), put on cover and bake in oven three hours and a half. (Check soup and add more broth as needed until done) It is an English custom to dry mint and crumble it over the top of pea soup. Visit For More Recipes: HearthRecipes.com Old-Fashioned Recipe Books by Edith Wells: https://www.amazon.com/Edith-Wells/e/B0872FR27Y Old-Fashioned Salads Old-Fashioned Fruit Salads Old-Fashioned Dinner Menus Old-Fashioned Afternoon Tea Join the Group: https://hearth-recipes.mn.co/share/Bod5eolP5FvCA

1921 Cocoa Emergency Cracker Cookies Mrs. Scott's North American Seasonal Cook Book EMERGENCY COOKIES ½ cup cocoa. 1 cup sugar. ½ cup boiling water. ½ teaspoon salt. Bran crackers or butter thins. Mix the sugar and boiling water in bowl, place in pan of boiling water; then add the cocoa and salt, stirring very hard; when smooth, remove from pan of water, stirring it 5 minutes. When cool (not cold), spread on crackers. It takes the place of cake and is easily made, wholesome and nutritious. Did we eat them? Yes Would I make them again? Probably not. 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

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