Thursday, July 17, 2014

Ginger Snaps


Recipe for ginger snaps:


3/4 cup shortening
1 cup sugar
1/2 cup molasses
1 egg
1 1/2 teaspoon soda
2 cups flour
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger

Make in balls sugar drop
Pat and cover with sugar

Found in "The Rumford Complete Cook Book" by Lily Haxworth Wallace. Published by the Rumford Company, 1923.


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Monday, June 16, 2014

Rhubarb Wine


Recipe for Rhubarb Wine

16# rhubarb cut in small pieces
Pour boiling water let stand 9 day
Strain and add the following

7# sugar
2 oranges
2 lemons
2 slices roasted bread
1# raisins
1 yeast cake

Stand 7 days - strain and bottle
Can use in four weeks - better in 4 years

if mold appears skim off

Found in "Tritton's Guide to Better Wine and Beer Making For Beginners" by S.M. Tritton. Published by Faber and Faber, 1965.


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Wednesday, May 14, 2014

French Ice Cream



Recipe for French Ice Cream

(Zellah V.C. Bull)

2 eggs - well beaten
1 cup sugar
1 tablespoon flour
2 cups top??? milk

Cook in double boiler until custard consistency

Cool.

Add a little salt, vanilla or other flavoring
1/2 pint whipped cream
Stir once or twice


Found in "The Cook is in the Parlor" by Marguerite Gilbert McCarthy. Published by Gramercy, 1947.


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Thursday, May 8, 2014

Mexican Pecan Candy


Typed recipe for Mexican Pecan Candy:

Ruth Jackson Mossman

2 1/2 Cups Sugar
1 Cup Water
2 Cups Pecans (whole)
5 Tbs. Water (hot)

Put 2 cups of the sugar and 1 cup of the water in a pan and stir before boiling but not after. Put a cover on until still is formed on cover and sides of dish, (This prevents crystals forming on side of dish and is a good rule to follow in candy and frosting making). The sugar will just about begin to boil by that time.

Add pecans when it comes to a boil.

While sugar is coming to a boi(l), brown the 1/2 cup sugar in a small pan stirring constantly. Add this to the other mixture slowly (so it won't splatter). Wrinse the pan out with 5 Tbs. hot water and add to mixture. Boil until it forms a soft ball in water. Beat until creamy - drop on a brown paper. A failure has never been known. If they should be gritty, they are all the more like New Orleans Pralines.


Found in "The Fountain of Youth" by C.E. Burtis. Published by Frederick Fell, Inc, 1964.


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Tuesday, April 22, 2014

Lemon Jelly Filling


Recipe for Lemon Jelly Filling

1 cup sugar
1 egg
1 T water
1 t flour
1 lemon, grated rind and juice
Butter size of a small egg

Mix all ingredients well. Cook in boiler or in a sauce pan over low heat, stirring constantly if pan is used. Remove from fire when it thickens.


Found in "The Book On The Shelf" by Henry Petroski. Published by Knopf, 1999.


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Monday, March 17, 2014

Barbeque Sauce


Recipe for barbeque sauce:

Chicken or Ribs

1/2 C. brown sugar
2 tbls vinegar
1/4 C. Katsup
1 tsp Worchester (Worcestershire) sauce
1 1/2 tsp horse radish


Cook & cool

Found in "Prairie-Town Boy" by Carl Sandburg. Published by Harcourt and Brace, 1955.

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Wednesday, March 12, 2014

Foolproof Pie Crust




Recipe for pie crust:

4 cups all purpose flour
1 3/4 cups vegetable shortening
1 tablespoon sugar
2 teaspoons salt
1 egg
1 tablespoon vinegar
1/2 cup H20

With a fork, mix together first four ingredients.  In a separate dish, beat remaining ingredients.  Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then, with hands, mold dough in a ball.

Chill at least 15 mins before rolling into desired shape. Dough can be left in the refrig. up to 3 days. Or, it can be frozen until ready to use. Makes 2 9" double-crust pies and one 9" shell.

Note: Dough will remain soft in the refrig. and can be taken out and rolled at once.


Found in "Magic Gardens" by Rosetta E. Clarkson. Published by Macmillan, 1939.




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Wednesday, January 29, 2014

Lemon Pie


Recipe for "Mrs. Rhode's California Lemon Pie" -

4 eggs
1 cup sugar
1/8 T salt
3 Tab. water
1 lemon (juice and rind)

Cook yolks of eggs, 1/2 cup sugar, salt, lemon juice, water in double boiler until thick. Add to slightly beaten whites and other sugar. Put in a baked shell and bake in hot oven 370-400 degrees until brown.


Found in "Health and How To Get It" by Charles Lee Bryson. Published by Hamilton Beach, 1920.

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Monday, January 13, 2014

Chicken Spoon Bread


Typed recipe for Chicken Spoon Bread:

2 C. finely chopped cooked chicken
1 C. milk
1 C. chicken stock
1/2 C. white cornmeal
1/2 T. baking powder
1 T. salt
2 T. melted butter
3 eggs, beaten separately
1 C. cheese

Scald milk in double boiler. Add stock and cornmeal and cook to a mush thickness. Remove from fire. Add baking powder, salt, beaten egg yolks, butter, and chicken.

Beat together till smooth, fold in egg whites, stiffly beaten, to mixture. Top with grated cheese. Bake in moderate oven till firm and brown. Serve hot with butter.

Mrs. W.W. Fraser
Mrs. J.C. Thomas


Found in a very worn copy of "The Modern Priscilla Cook Book" date and publisher unknown, title page missing.




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Monday, December 23, 2013

Instant Kahlua


Printed recipe for "Instant Kahlua." I have a feeling it was put out by the Yuban Coffee people:

Instant Kahlua
(Makes 2 Fifths)

3 cups sugar
2 cups water

Put in 3 quart kettle, bring to boil, remove from fire and let cool.

6 tablespoons instant Yuban coffee
1/2 cup hot water, mix and cool
Put above mixtures together when cool

Add and Stir

1 tsp vanilla (pure)
2 tsp. glycerin (can get from drug store)
1/5 bottle Vodka

When mixed together, put in dark bottles and store for two months before using.

Makes approximately 2 fifths

Found in "The Peanut Cookbook" by Dorothy Frank. Published by Clarkson N. Potter, 1976.

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