Home - Oglethorpe County Georgia
AHGP
Old
Tyme Recipes
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Beverages
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Dandelion Wine
The following recipe from
the booklet, Fleischmann's
Recipes
1915
Pour one gallon of boiling
water over three quarts of dandelion flowers. Lets stand
twenty-four hours. train
and add five pounds of light brown sugar, juice and rind of two lemons,
juice and rind of two
oranges. Let boil ten minutes and strain. When cold, add half a cake of
FLEISCHMANN'S YEAST.
Put in crock and let stand until it commences to work. Then bottle and
put
corks in loose to let
it work. In each bottle put one raisin, after it stops working. Cork tight.
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Mint Punch
The following recipe from
The Chicago Record-Herald
Chicago, Illinois
1913
Make a sirup [sic] of
one quart of water and two cupfuls of sugar. Boil for ten minutes.
meantime bruise and cut
fine with scissors two cupfuls of mint leaves which have been carefully
washed and dried. Mix
with the mint the juice and rind of three lemons, and pour the boiling
sirup
over. Let stand several
hours, or, better, overnight, then strain. Color with a bit of green coloring
material, if you choose.
When serving use plenty of crushed ice and equal parts of mint and ginger
ale.
~~~~~~~~~~~~~~~~~
Cream Nectar
The following recipe from
The Home Comfort Range
Cook Book
Ca 1900
To one gallon of boiling
water add four pounds of granulated sugar and five ounces of tartaric acid.
Beat the whites of three
eggs, and pour into a bottle with a little of the warm syrup; shake briskly;
then pour it into the
kettle of syrup, and stir it through well. Boil three minutes, removing
the scum
as it rises. Flavor wiht
any preferred extract, and bottle for use. When wanted for use, take
two or three tablespoonfuls
of the syrup to a tumbler of ice-cold water, and one-half teaspoon of soda.
~~~~~~~~~~~~~~~~~
Lemon Pop
The following recipe from
the booklet,
Fleischmann's Recipes
1915
1/2 cake FLEISCHMANN'S
YEAST
2 pounds granulated sugar
2 ounces ginger root
8 quarts boiling water
2 ounces cream of tartar
Juice of 7 lemons
Place ginger root (crushed)
in pot, add sugar and boiling water, lemon juice and cream of tartar.
Let stand until lukewarm,
the add yeast dissolved in half cup water; stir well. Cover and let stand
eight
hours in a warm room;
strain through flannel bag and bottle.
Set bottles in
a cool place and put on ice as required for use.
This is a most refreshing
summer beverage; as a thirst quencher nothing is superior.
~~~~~~~~~~~~~~~~~
Kumyss
The following recipe from the booklet,
Fleischmann's Recipes
1915
This delightful beverage is highly recommended by modern food experts.
It combines the rich,
nourishing qualities of sweet milk with the healthful action of
buttermilk. Kumyss is a form of fermented
milk enjoyed by children and adults alike and especially recommended
for those who have difficulty in
assimilating milk in its natural state. It is easily prepared
as follows:
Heat two quarts milk to blood-heat (100 degrees). Add half
a cake FLEISCHMANN'S YEAST
and two tablespoonfuls sugar dissolved in a little warm water. Let
stand for two hours, then bottle
and stand for six hours in a moderately warm room; then place on
ice. Kumyss will keep four or five
days if kept cold, but it is better if made fresh every day or two.
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Deserts
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Soft Gingerbread
The following recipe from
The Home Comfort Range Cook Book
Ca 1900
Take half a pint of molasses, half a pound of brown sugar, half a
pound of butter or lard,
six eggs, ginger to suit taste, a pound of flour, a teaspoonful
of yeast powder, and milk sufficient
to make a thick batter.
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Cream Candy
The following recipe from
The Home Comfort Range
Cook Book
Ca 1900
Two pounds sugar (one
quart), half a pint of water, one-fourth of a pint of vinegar,
butter size of egg, one
teaspoonful of lemon. Boil fifteen minutes without stirring; pull white.
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Molasses Candy
The following recipe from
The Home Comfort Range
Cook Book
Ca 1900
Boil a quart of molasses
slowly until it becomes brittle in cold water. Just before taking
from the fire add a teaspoonful
of soda. Pour into buttered pans, and when nearly cold pull white.
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Jelly-Cake Fritters
The following recipe from
Kansas Free Press Topeka, Kansas
1881
To make jelly-cake fritters cut some stale sponge or other cake into
rounds with a
cake cutter. Fry these a nice brown in hot lard; dip each quickly
into a bowl of boiling milk and
lay upon a hot plate, spread thickly with jam or preserves. Serve
hot, with cream to pour over them.
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Cream Scones
The following recipe from
The Chicago Record-Herald
Chicago, Illinois
1913
Two cupfuls flour, three
teaspoonfuls baking powder, salt, one-fourth cupful butter,
two eggs, one-half cupful
of cream. Mix as baking powder biscuit, adding the beaten eggs
with the cream. A diamond
shape is attractive for scones.
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Savarin
The following recipe from the booklet,
Fleischmann's Recipes
1915
1 cake FLEISCHMANN'S YEAST
1/2 cup milk
2 tablespoonfuls sugar
2 cups sifted flour
3/4 cup almonds, blanched and shredded
1/2 cup butter, melted
4 eggs
1/4 teaspoonful salt
Dissolve yeast and sugar in lukewarm milk. Add one-half cup
flour. Beat well. Cover and
set aside in warm place, free from draft, for fifteen minutes. Then
add rest of flour, almonds,
butter, eggs unbeaten, one at a time, and the salt. Beat ten
minutes. Pour into thickly buttered molds,
cover and set aside to rise in warm place, free from draft, until
double in bulk - about forty-five minutes.
Bake forty-five minutes in moderate oven. Fill center with whipped
cream and serve with rum sauce.
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Orange Pudding
The following recipe from
The Home Comfort Range
Cook Book
Ca 1900
Six oranges, three eggs
or more, two-thirds of a quart of milk; heat the milk, dissolve
three tablespoonfuls
of corn starch, add the yolks of the eggs, two-thirds of a cup of sugar,
a
little salt; pour into
the boiling milk, and stir until cooked. Before making the above,
slice
the oranges into a pudding
dish and sprinkle sugar over them. Pour the cooked mixture over the
oranges. Beat the whites
of the eggs, add sugar and spread on the top. Set in the oven to brown.
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Scotch Shortcake
The following recipe from
The Home Comfort Range
Cook Book
Ca 1900
One pound of butter, half
pound of sugar, one and three-fourths pound of flour;
knead well together and
roll out in cakes one-half inch thick.
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Banana Cake
The following recipe from
The Daily Picayune
New Orleans, Orleans
Parish, Louisiana
1913
One cup sugar, three tablespoons
melted butter, one egg, one-half teaspoon orange extract,
one-half pint milk, one
and one-half cups flour, one and one-half teaspoons baking powder, few
grains salt.
Beat the sugar, butter,
extract, egg and salt together. Mix the baking powder with the flour, and
add
alternately with milk
to the first mixture. Beat thoroughly. Bake in two layers and put together
with
banana filling. Ice with
plain frosting.
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Banana Filling
The following recipe from
The Daily Picayune
New Orleans, Orleans
Parish, Louisiana
1913
Four bananas, two tablespoons
sugar, few grains salt.
Put the banana pulp through
the potato ricer, and scald with sugar
and salt. Cool, add lemon
juice, and use as a cake or sandwich filling.
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Malted Milk Fudge
The following recipe from
The Rains County Leader
Emory, Rains County,
Texas
1913
To make malted milk fudge
dissolve three cupfuls of malted milk in a cupful of water,
add three and one-half
pounds of granulated sugar and three cupfuls of hot water. Boil until
the syrup spins a substantial
thread or forms into a soft ball when dropped into cold water. Beat
and cool in the usual
way and cut into squares. A handful of nut meats and raisins may be
added just before it
comes from the fire.
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Geneva Pudding
The following recipe from
The Rains County Leader
Emory, Rains County,
Texas
1913
Heat four cups of milk
in a double boiler, stir in seven-eighths of a cup of corn meal and,
when smooth, add three
cups of coarsely chopped, pared sweet apples, one-half cup of molasses,
one-half
cup of sugar and one-quarter
level teaspoon of salt. Mix all well together, add four more cups of milk,
which need not be
heated, and pour into
a large buttered pudding dish or into a kettle or pan of the fireless cooker,
which must be buttered
the same as a baking
dish. Set in a moderate oven for four hours or in the cooker for eight
or ten hours.
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Caramel Sauce
The following recipe from
The Rains County Leader
Emory, Rains County,
Texas
1913
Put eight tablespoonfuls
of white sugar into a saucepan upon the fire with two tablespoonfuls of
water.
Stir it constantly with
a wooden spoon for three or four minutes until all the water evaporates
and watch it carefully
till it turns a delicate
brown color. In the meantime put into another saucepan twelve ounces of
sugar,half the
yellow rind of a lemon
sliced thin, two inches of stick cinnamon, and a quart of cold water. Bring
these gradually
to a boil and let them
simmer for ten minutes, then add a wine glassful of wine or half as much
brandy. Strain the whole
into the caramel quickly,
mix them together well, and serve the sauce with any pudding desired.
~~~~~~~~~~~~~~~~~
Baked Stuffed Apples
The following recipe from
The Rains County Leader
Emory, Rains County,
Texas
1913
Bake carefully six apples.
Core and fill with sugar, allowing a scant half cupful of sugar to this
number
of apples. Cover the
bottom of your baking dish with boiling water, to which add two teaspoonfuls
of lemon juice.
Bake the apples in sauce
in a hot oven, basting often. When cooked remove the dish and fill cores
with apple
jelly and pour over all
any juice left from baking. Then sprinkle the whole with chopped nuts and
serve with cream,
whipped or plain.
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Maple Ice Cream
The following recipe from
the following vintage newspaper:
The Rains County Leader
Emory, Texas
1913
This is not an inexpensive
cream because there will be needed the yolks of five eggs, two cups
each of cream and maple
sirup [sic]. Heat the sirup and pour over the yolks of the eggs that have
been
beaten until light colored.
Stir constantly while mixing the sirup and eggs, then cook until
thick like
a custard. Cool in a
bowl, stirring now and then. Add a teaspoon of vanilla flavoring and two
cups of cream.
Freeze, using three parts
ice to one of salt.
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Opera Creams
The following recipe from
the following vintage magazine:
The House The Journal
of Arts & Crafts
England
1901
1/2 lb. loaf sugar
1/2 lb. icing sugar
Vanilla essence
1/4 good rich cream
Dissolve the loaf sugar
in water, and then add the icing sugar as directed last month for raspberry
pralines,
and when quite smooth
and stiff place in a saucepan and stir over the fire with a wooden spoon
until the mixture
is warm but not hot.
Then work in the cream by degrees, but not on the fire, also add the vanilla.
(Any other essence
may be used, and the
mixture may be coloured if preferred.) Line a small deep tin with grease-proof
paper and turn
on the cream mixture.
it should be about a half inch deep; spread smoothly and let it stand for
twelve hours.
Then turn out, cut into
squares with a sharp knife, and put into a warm, dry place for a few hours,
when they may be
packed away as required.
A very shallow biscuit-box is a suitable tin in which to set these creams,
as it has straight
sides, but a small baking-tin
will do.
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Christmas Cake
The following recipe magazine:The
House
The Journal of Arts &
Crafts
England
1901
Procure a nice, well-baked
cake from a first-rate shop, it is seldom advisable to attempt to make
such a thing at home,
as the baking of a large cake in an ordinary small oven is seldom satisfactory,
and often results in
utter failure. For about four shillings a very satisfactory article can
be obtained.
The finishing of the
cake should certainly be carried out at home, as the process is both simple
and
interesting, besides
which any little fancies of either donor or receiver can be attended to.
Sugar
icing cannot be taught
except practically, and is really a waste of time and money, as few people
eat it, but if the cake
is finished as directed it will be found a general favorite.
Make some almond icing
and place it on the cake. It should be about two inches deep, deeper
if liked; smooth it over
carefully and be sure that the sides are even. Have ready some almonds
and pistachio nuts, blanche
and cut in halves, and arrange these in rows on the icing, pressing
them well down
when they will adhere to the almond mixture. Place the cake in a warm,
dry
place for about twenty-four
hours, when the icing should be firm; it is ready for use at once, or
can be kept for some
time. The sides of the cake can be left plain or decorated with a fine
paper
frill tied on by a white
satin ribbon. Dried fruits, cut into fancy shapes, or small bonbons may
be used
to decorate the almond
icing instead of the nuts, but the latter are best for packing.
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Almond Icing
The following recipe magazine:
The House
The Journal of Arts &
Crafts
England
1901
2 lbs. ground almonds
1 lb. icing sugar
1 lb. castor sugar
4 eggs
1 glass brandy
METHOD - Pound the sugars
and almonds well together, add the eggs one at a time,
then the brandy, and
work into a stiff paste; if the mixture is too moist add more icing sugar,
but it is impossible
to give an exact recipe. If no mortar is available the ingredients may
be beaten in a large
bowl with the rolling-pin.
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Cream Pie
The following recipe from
The Rains County Leader
Emory, Texas
1913
Beat the whites of three
eggs very stiff, then add two-thirds of a cup of sugar, one teaspoon vanilla,
a little nutmeg and beat
all well together. Hastily stir in one pint of thin cream. Make pies with
the one crust,
same as a custard and
bake thirty minutes in quite a quick oven.
~~~~~~~~~~~~~~~~~~~~~
Almond Cake
The following recipe from
The Daily American
Nashville, Davidson County,
Tennessee
1884
A famous caterer gives
the following recipe for almond cake: blanche and pound in a mortar
thoroughly eight ounces
of sweet and one of bitter almonds; add a few drops of rose water, or white
of egg every few minutes
to prevent oiling; add six tablespoonfuls of sifted sugar and eight beaten
eggs,
sift in six tablespoonfuls
of flour, and work it thoroughly with the mixture, adding gradually a quarter
of a
pound of creamed butter.
Beat constantly or it will be heavy. Put a buttered paper into the cake
tin, then
pour the mixture into
the tin, allowing room for it to rise. The oven should be a quick oven.
~~~~~~~~~~~~~~~~~
Charlotte Russe
The following recipe from
The Nashville Daily American
Nashville, Davidson County,
Tennessee
1884
An easy way to make Charlotte
Russe is to take about one-fifth of a package of gelatin, and half
a cupful of cold milk;
place this in a farina boiler if you have one; if not, set a basin containing
it into
a pan or pail of boiling
water; stir until the gelatin is dissolved, pour into a dish and place
it where
it will cool rapidly;
then take a pint of perfectly sweet cream, beat it with an egg beater until
it is light
and thick; flavor the
cream with lemon or vanilla and sweeten to your taste; when the gelatin
is cold,
or at least cool, stir
it into the cream and pour this over lady fingers, which you have arranged
in a
glass dish or mould;
to vary the appearances of the dish you can split the lady fingers and
cover the cream with
them.
~~~~~~~~~~~~~~~~
Lemon-Apple Pie
The following recipe from
The Rains County Leader
Emory, Rains County,
Texas
1913
Grate the rind and strain
the juice of two lemons. Pare, core and chop fine one large tart apple.
Round two crackers very
fine. Mix with two teaspoons melted butter. Mix the lemon juice and rind
and
apple with two scant
cups of sugar. Beat the yolks of two eggs to a thick froth and the
whites stiff, mix
and beat together and
mix with the lemon, apple and sugar and add crumbs and butter. Beat thoroughly
and line
two pie tins as for custard
pie. Pour in filling and bake until crust is done.
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Baked Peaches
The following recipe from
The Rains County Leader
Emory, Rains County,
Texas
1913
Peel ripe peaches, put
them in a pan, sprinkle generously with sugar, add a few drops of
lemon juice, nearly cover
with water and bake in a slow oven about two hours.
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Salads
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Olive Salad
The following recipe from
The Rains County Leader
Emory, Rains County,
Texas
1913
Olive salad is delectable.
Put nice, crisp lettuce leaves on salad dishes, cut olives in halves,
also a little hard-boiled
egg and sweet pepper - first a layer of egg, the olives in the center,
and a border of sweet
red peppers. Then add mayonnaise or salad dressing as preferred.
~~~~~~~~~~~~~~~~~
Jams
and Jellies
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Cherry Jam
The following recipe from
The Rains County Leader
Emory, Rains County,
Texas
1913
Steam, wash and pit the
cherries and heat slightly to extract the juice. To each pound of fruit
add three-quarters pound
of sugar. Bring slowly to a boil and simmer for twenty minutes. Skim, put
into
jam pots, and at the
end of 24 hours cover and put away.
~~~~~~~~~~~~~~~~~
Grape Marmalade
The following recipe from
The Chicago Record-Herald
Chicago, Illinois
1913
Wash and stem the grapes,
remove skins, heat the pulp and press through a sieve to remove the seeds.
Adds the skins to the
pulp and place it on a fire, then add three cupfuls of very hot sugar to
each of four
cupfuls of fruit and
let simmer twenty minutes. If the grapes are very ripe, add a little lemon
juice.
Turn the mixture into
glass jars and seal.
~~~~~~~~~~~~~~~~~
Green Tomato Preserves
The following recipe from
The Daily American
Nashville, Davidson County,
Tennessee
1883
Green tomato preserves
are in high favor in certain localities, and are entirely unknown in others.
Here is a reliable recipe
for making them: Take one peck of hard and unripe tomatoes, scald them
by pouring
boiling water over them,
remove the skin and cut them into thin slices; slice also 6 lemons, the
skin of the
lemon is to be left upon
them, but the bitter seeds must be removed; scatter six pounds of brown
sugar over
the tomatoes and one
heaping tablespoonful of ginger; put into a large kettle and let them boil
slowly until they
are tender; skim them
thoroughly; can just as you do any other preserves
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Meat
and Fish
~~~~~~~~~~~~~~~~~
Fricasseed Rabbit
The following recipe from
The Home Comfort Range
Cook Book
Ca 1900
Cut up and disjoint the
rabbit; put in a stewpan and season with cayenne pepper, salt,
and chopped parsley.
Pour in a pint of warm water and stew over a slow fire until quite tender,
adding when nearly done
some bits of butter.
~~~~~~~~~~~~~~~~~
Quail Pie
The following recipe from
Kansas Free Press Topeka,
Kansas
1881
Quail, butter, pepper
and salt. Cut the quail in pieces and stew them about ten minutes, or till
tender.
Line you baking-dish
with a nice paste; put in the birds; a little of the water in which they
were stewed, thickened
with a little flour;
shake in pepper and salt and bits of butter; cover with a nice crust and
bake a delictae brown.
~~~~~~~~~~~~~~~~~~~
Mutton en Casserole
The following recipe from
The Oklahoma News
Oklahoma City, Oklahoma
1915
Cut in small pieces 2-1/2
pounds of mutton from breast and neck. Season with salt, dredge with flour
and put into casserole
or deep baking pan. Peel and slice 1 large pepper into strips and 3 ripe
tomatoes; put
vegetables around the
meat and add water enough to half cover the meat. Cover and let cook 2
hours in oven;
add 1/2 cup blanched
rice and 1 cup of water and cook another hour; serve in casserole. A fine
dish for cold days.
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Salmon Fish Balls
The following recipe from
The Rains County Leader
Emory, Rains County,
Texas
1913
Two cups salmon, one cup
mashed potatoes, one-half cup melted butter, little pepper and salt.
Work potatoes in with
salmon and moisten with the melted butter until it is soft enough to mold
and keep
its shape. Roll the balls
in flour and fry quickly in lard till a golden brown. Take it from fat
as soon as done
and lay in a sieve to
drain. Serve hot.
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Chicken Griddle Cakes
The following recipe from
The Rains County Leader
Emory, Rains County,
Texas
1913
Beat one egg, add two
tablespoonfuls of chicken fat, melted; one cupful of minced chicken,
half a level teaspoonful
of salt, one pint of milk, and flour enough to make a batter that will
spread slowly
when placed on the griddle,
having previously sifted three teaspoonfuls of baking powder into the flour.
~~~~~~~~~~~~~~~~~~~~
Chicken Salad with Almonds
The following recipe from
The Rains County Leader
Emory, Rains County,
Texas
1913
Cook chicken until tender.
When ready to take from fire there should be one quart of stock left.
Cut the chicken meat
and three stalks of celery into small bits. Prepare half a pound blanched
almonds,
cutting each kernel lengthwise
into two or three pieces. Mix all lightly together, and add enough cooked
dressing to season well.
Serve on lettuce leaves with mayonnaise dressing.
~~~~~
How To Roast a Turkey
This recipe is taken from
Methodical Cook
A Facsimile of an Authentic
Early American Cookbook
By Mary Randolph
Make the forcemeat thus:
take the crumb of a loaf of bread, a quarter of a pound of beef suet shred
fine,
a little sausage meat
or veal scraped and pounded very fine, nutmeg, pepper, and salt to your
taste; mix it
lightly with three eggs,
stuff the craw with it, spit it, and lay it down a good distance from the
fire, which
should be clear and brisk;
dust and baste it several times with cold lard; it makes the froth stronger
than basting
it with the hot out of
the dripping pan, and makes the turkey rise better; when it is enough,
froth it up as
before, dish it, and
pour on the same gravy as for the boiled turkey, or bread sauce; garnish
with lemon and pickles,
and serve it up; if it
be of middle size, it will require one hour and a quarter to roast."
~~~~~
Fricatelli
The following recipe from
The Home Comfort Range
Cook Book
Ca 1900
Chop raw fresh pork very
fine, add a little salt, plenty of pepper, and two small onions chopped
fine, half as much bread
as there is meat soaked until soft, two eggs; mix well together, make into
oblong patties and fry
like oysters. These are nice for breakfast; if used for supper serve with
sliced lemon.
~~~~~
Supreme of Chicken
The following from
The Home Comfort Range
Cook Book
Ca 1900
Boil soft a good chicken,
strain the stock, and cut the meat in strips. Melt two ounces of butter,
add three tablespoons
of sifted flour, pepper, salt and a little mace, pour the chicken stick
on this, adding
a cup of cream, simmer
for five minutes, pour on the chicken and serve. A teaspoonful of extract
of beef imparts
color and fine flavor
to the dish.
~~~~~~~~~~~~~~~~~~
Soups
~~~~~~~~~~~~~~~~~~
Ox-Tail Soup
The following recipe from
The Home Comfort Range
Cook Book
Ca 1900
Ox-tails make specially good soup, on account of the gelatinous matter they contain.
Two ox-tails, a soup bunch
of good-sized onion, two carrots, one stalk of celery, a little parsley,
and a small cut of pork.
Cut the ox-tails at the
joints, slice the vegetables and mince the pork. Put the pork into a stew
pan; when hot, add first the
onions; when they begin
to color add the ox-tail. Let them fry a very short time. Now cut them
to the bone that the juice may
run out in boiling. Put
both the ox-tails and fried onions into a soup kettle, with four quarts
of cold water. Let them simmer
about four hours; then
add the other vegetables, with three cloves stuck in a little piece of
onion, and pepper and salt. As soon
as the vegetables are
well cooked the soup is done. Strain it.
~~~~~
Green Turtle Soup
The following recipe from
The Home Comfort Range
Cook Book
Ca 1900
Get a small live turtle
weighing about twenty-five pounds, hang it by the hind legs or fins, cut
off the head
and let it bleed all
day; then with a sharp knife part the two shells; remove the intestines;
take all the meat from the
shells, bones, and fins;
cut each shell in four pieces and plunge, for a moment only, into boiling
water to take the horny skin off.
For soup for twelve persons:
Thicken three quarts of the broth with four ounces of flour browned
in butter,;
boil half an hour, skim
well; add half a pint of sherry wine, a gill of port wine, a pinch of red
pepper, and enough
of the turtle; boil ten
minutes, skim again and serve with slices of of pared lemon on a plate.
~~~~~
Mock Turtle Soup
The following recipe from
The Home Comfort Range
Cook Book
Ca 1900
Boil half a calf's head
with the skin on until soft; cut the meat into small pieces; also the tongue;
prepare from the yolks
of two hard-boiled eggs round balls the size of marbles, and chop up the
whites; take
of soup stock two quarts;
then fry in one ounce of butter a medium-sized onion and add one ounce
of flour
and brown the same; then
add the stock, a teaspoon of Worcestershire sauce, pepper and salt, the
juice of
one lemon, and let simmer
for ten minutes. Pour over the meat and imitation turtle eggs and serve
hot,
adding the chopped whites
of the eggs.
~~~~~
Swiss Soup
The following recipe from
The Home Comfort Range
Cook Book
Ca 1900
Five gallons water, six
potatoes and three turnips sliced; boil five
hours until perfectly
dissolved and the consistency of pea soup, filling
up as it boils away;
add butter size of an egg, season with salt and
pepper, and serve. A
small piece of salt pork, a bone or bit of veal or
lamb, and an onion, may
be added to vary this soup.
~~~~~
Old-Fashioned Bean Soup
The following recipe from
The Daily Picayune
New Orleans, Orleans Parish, Louisiana
1912
Put in [to] soak overnight one pint of white beans. Next day put
on to boil a piece of lean beef,
a soup bone with a bit of meat on it is best, and a piece of fat
pork about three inches square. Turn
in the beans, water and all. Put in a little pepper and salt and
and a bit of sliced onion. Cook at least
four hours. At the proper time, so as to be thoroughly cooked at
serving time, put in a few carrots, potatoes
and sliced turnips. Old-fashioned, but delicious.
~~~~~~~~~~~~~~~~~~
Misc
~~~~~~~~~~~~~~~~~~
Pickled Walnuts
The following recipe from
The Home Comfort Range
Cook Book
Ca 1900
One hundred walnuts, salt
and water. To each quart of vinegar allow two ounces of whole black pepper,
one ounce of allspice,
one ounce of bruised ginger. Procure the walnuts while young; be careful
they are not
woody, and prick them
well with a fork; prepare a strong brine of salt and water (four pounds
of salt to each
gallon of water), into
which put the walnuts, letting them remain nine days, and changing the
brine
~~~~~
Grapefruit Cocktail
And Other Grapefruit
Recipes
The following recipe
from
The Daily Picayune
New Orleans, Louisiana
1912
Hostesses who have handsome
grapefruit glasses, cut the pulp in large pieces, cover it with sugar
and maraschino cherries
or pieces of ginger, and heap it in the small inner glass. The outer one
is
filled with shaved ice.
Grapefruit salad is an
excellent digester at the close of a heavy meal. It is better with French
dressing
than with mayonnaise,
and should be marinated for at least half an hour before serving. Ices
and
sherbets of grapefruit
are delicious. The use of halves of grapefruit as receptacles for oyster
cocktails is by no
means a new idea, and
yet it is one of those unique combinations of flavors that can not be too
widely known.
To prepare the grapefruit
for this purpose the cook has to remove the seeds and core, and then, having
filled the center with
small, raw oysters, dress them, as for a cocktail, with tomato ketchup,
grated horseradish,
tobasco sauce, etc.,
without, of course, the use of lemon, for the pulp of the fruit itself
will impart all the acidity required.
~~~~~
Iced Tea
The following vintage
recipefrom the newspaper:
The White River Herald
South Royalton,
Windsor County, Vermont
1887
For each person,
allow one teaspoon of black tea, pour boiling water upon it and let it
stand
where it will "draw"
for ten minutes; cool in a refrigerator, or on the bottom of the cellar.
When ready to serve,
sweeten, enrich with
cream and pour upon bits of ice in a glass.
~~~~~
Cheese Sticks
The following recipe from
The Rains County Leader
Emory, Rains County,
Texas
1913
Four tablespoons grated
cheese, four tablespoons flour, two tablespoons melted butter, one tablespoon
water, one-half tablespoon
salt, dash red pepper, roll them out in sticks one-quarter inch wide and
four inches
long,. Also cut part
in rings, bake carefully, slip sticks in rings when cold.
~~~~~~~~~~~~~~~~~~
Veggies
~~~~~~~~~~~~~~~~~~
Scalloped Tomatoes
The following recipe
from
The Home Comfort Range
Cook Book
Ca 1900
Twelve large, smooth tomatoes,
one teaspoonful of salt, a little pepper, one tablespoonful of butter,
one of sugar, one cupful
of bread crumbs, one teaspoonful of onion juice. Arrange the tomatoes in
a baking
pan. Cut a thin slice
from the smooth end of each. With a small spoon, scoop out as much of the
pulp and
juice as possible without
injuring the shape. When all have been treated in this way, mix the pulp
and
juice with the other
ingredients, and fill the tomatoes with this mixture. Put on the tops,
and bake slowly three quarters
of an hour. Slide the
cake turner under the tomatoes and lift gently on to a flat dish. Garnish
with parsley, and serve.
~~~~~
Vegetable Cutlets
The following recipe from
The Rains County Leader
Emory, Rains County,
Texas
1913
Boil six large potatoes,
mash them, add butter, seasoning, and enough hot milk to moisten.
Chop fine three button
onions, fry in butter to a light brown. Wash, peel and scrape and boil
separately
twelve small carrots
and four small white turnips. Chop and add with the onions to the potato.
Season to taste,
add a little minced parsley
and cool. Mold into small cutlets, dip in beaten egg, then powdered cracker
crumbs.
Fry to a golden brown
in boiling fat.
~~~~~
Carrot Croquettes
The following vintage
recipefrom the following newspaper:
The Rains County Leader
Emory, Rains County,
Texas
1913
Wash and scrape the carrots
and boil until tender. Drain and mash them. To each teacupful add salt
and pepper to season
very highly, the yolks of two raw eggs, a pinch of mace and one level teaspoonful
of butter. Mix thoroughly
and set away until cold. Shape into tiny croquettes, dip into slightly
beaten egg,
roll in fine bread crumbs
and fry in smoking hot fat.
~~~~~
Potatoes au Gratin
The following recipe from
The Oklahoma News
Oklahoma City, Oklahoma
1915
Cut cold boiled potatoes
into small dice; enough to fill 2 cups. Put 2 tablespoonfuls of butter
into saucepan,
melt slowly, and when
it is "bubbling" add 1-1/2 tablespoonfuls of flour mixed with 1 tablespoonful
of salt
and dash of white pepper.
Stir until perfectly blended and smooth. Do not brown. Pour on gradually
1 cup of milk, adding
1/3 at a time - stir and beat to avoid lumps. Cook until smooth and glossy.
Then
add diced potatoes but
do not stir, simply heat and turn into buttered baking dish. Cover with
fine crumbs
and bits of butter and
place them under broiler until crumbs are brown. Serve in same dish.
~~~~~
Real Boston Baked Beans
The following recipe from
The Home Comfort Range
Cook Book
Ca 1900
Boil one pint of beans
in a half gallon of water for one hour. Then pour off the water, put the
beans in a large pan,
pour over them half a pail of cold water and wash thoroughly. Repeat this
several
times, until the skins
of the beans are all washed off. Place the beans in a half gallon stone
jar and
cover with water; add
a pound of fat pork or bacon, a tablespoonful of molasses and a little
salt, and
bake all. Must be kept
tightly covered, and, if it gets too dry, add more water.
~~~~~
Asparagus
The following recipe from
The Home Comfort Range
Cook Book
Ca 1900
Asparagus, besides boiling,
may be cooked in the oven. Boil s bunch of fine asparagus for twelve minutes.
Lay it in a baking dish.
Moisten it with half a cup of the water in which it was boiled. Grate Parmesan
cheese
over it, season it well
with salt and pepper, sprinkle a tablespoonful of fresh bread crumbs over
the top with a
tablespoonful of butter
cut in bits, and bake in a moderately hot oven for fifteen minutes. Cold
boiled
asparagus is very nice
served as a salad with French dressing or with the following sauce: Pound
the
yolk of a hard-boiled
egg to a paste, add two teaspoonfuls of good vinegar, a saltspoonful of
salt and half
the amount of pepper.
Add an onion minced fine. Toss all together thoroughly and pour it over
the cold asparagus.
~~~~~
Turnips Stewed in Butter
The following recipe from
The Home Comfort Range
Cook Book
Ca 1900
Take two pounds of young
turnips; cut them into small squares, or make them any shape that may
be preferred; dissolve
two ounces of fresh butter in a saucepan sufficiently large to hold the
vegetables
in a single layer; put
in the turnips and simmer them very gently until they are tender, without
being
broken. A few minutes
before they are done enough, sprinkle a little salt and white pepper over
them; put them in the
center of a dish, and arrange fried or boiled cutlets neatly around them.
Time,
three-quarters of an
hour to an hour to stew turnips.
~~~~~~~~~~~~~~~~~~~
Salads
~~~~~~~~~~~~~~~~~~~
Pineapple Salad
The following vintage
recipe from the newspaper:
The Rains County Leader
Emory, Texas
1913
Place the shredded fruit
into a deep glass dish and pour over it half a pint powdered sugar
mixed with one tablespoonful
each of orange and lemon juice. This should be done at least three
hours before serving,
so that the sugar will dissolve.
~~~~~
Apple Salad
The following recipe from
The Rains County Leader
Emory, Rains County,
Texas
1913
Apple salad is delicious
and seasonable, too. You take large red apples and scoop out the inside,
creating cups. These
are put into cold water with a few drops of lemon juice until ready to
be filled.
The filling consists
of the apple chopped with celery, a little grapefruit and mayonnaise dressing.
On the top heap bits
of walnut and maraschino cherries, and lay each cup on a lettuce leaf.
This is a
very dainty salad, put
together at very little cost. Wafers and cheese are served with it.
~~~~~~~~~~~~~~~~~
Breads,
Buns
~~~~~~~~~~~~~~~~~
Southern Corn Bread
The following from
Home Comfort Range Cook
Book
Ca 1900
Sift one quart of white
corn meal with two teaspoonfuls of baking powder. Add three tablespoonfuls
of melted
lard, salt to taste,
three beaten eggs and a pint of milk, or enough to make a thin batter.
Beat all very hard for two
minutes and bake rather
quickly in a hot, well-greased pan in which a little dry meal has been
sifted. Eat immediately
~~~~~
Buckwheat Cakes
The following recipe from
Fleischmann's Recipes
1915
1 cake Fleischmann's Yeast
2 cups lukewarm water
1 cup milk, scalded and
cooled
2 tablespoonfuls light
brown sugar
2 cups buckwheat flour
1 cup sifted white flour
1-1/2 teaspoonfuls salt
Dissolve yeast and sugar
in lukewarm liquid, add buckwheat and white flour gradually, and salt.
Beat until smooth. Cover
and set aside in warm place, free from draft, to rise - about one hour.
When light, stir well
and bake on hot griddle. If wanted for over night, use one-fourth cake
of yeast and
an extra half teaspoonful
of salt. Cover and keep in a cool place.
~~~~~
Sweet Potato Buns
This recipe from
Methodical Cook
A Facsimile of an Authentic
Early American Cookbook
By Mary Randolph
"Boil and mash a potato,
run into it as much flour as will make it like bread - add spice
and sugar to your taste,
with a spoonful of yeast; when it has risen well, work in a piece of butter,
bake
it in small rolls to
be eaten with hot butter, either for breakfast or tea."
~~~~~