Wednesday, October 11, 2017

Tomato Pickles


Recipe for tomato pickles:

1 pk. tomatoes ??
1 cup salt
Stand overnight, drain

Boil tomatoes in 2 qts water and 1 qt vinegar 15 minutes

Drain, then take
5 qts vinegar
2 lbs brown sugar
1/2 lb white mustard seed
2 tablespoons ground allspice
2 tablespoons ground cloves
2 tablespoons ground cinnamon
2 tablespoons ground ginger
2 tablespoons ground mustard
2 green peppers cut in strips

Put all into a porcelain kettle and cook 15 minutes and ?? ?? in loose.


Found in "Lowney's Cook Book" prepared by Maria Willett Howard. Published by Lowney's, 1921.


Thursday, September 7, 2017

Syrup for Pickling Peaches




 Recipe:

Syrup for Pickling Peaches



3 cups sugar
2 cups cider vinegar
2 cups water
1 T whole cloves
1 T whole allspice
3 inch stick of cinnamon


Place spices in bag. Boil syrup for 5 minutes, Add preparted fruit (cook about 5/8 minutes) and cook until tender but not soft. Pack in sterilized jars.


Found in "The Marsh: A Century of Cranberries" by Lela Potter Winn. Published by Exposition Press, 1981.













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Monday, December 5, 2016

Glorified Rice

 Recipe for "Glorified Rice" -

1 pt crushed pineapple
1 C. pineapple juice
1 pkg lemon jelly
1 C. boiling water
2 C. cold cooked rice
1 C. whipped crea,
1 C. sugar

Method - Drain pineapple - dissolve jello in boiling water and add pineapple juice.  Allow to thicken. When set, whip to consistency of heavy cream. Add pineapple pulp to rice and fold into whipped jello. Add sugar to whipped cream and fold into rest. Set in cold place to harden. You may serve with more whipped cream.

Found in "The Middle Twenties" by John Farrar. Published by George H. Doran, 1924.




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Wednesday, November 9, 2016

Sweet French Rolls


 Recipe for Sweet French Rolls:

1 c. milk
1 yeast cake, dissolved in 1/4 c. lukewarm water
Flour
1/4 c. sugar
1 t. salt
1 egg
Yolk of one egg
1/8 t. mace
1/4 c. melted butter

Method:

Scald milk; when lukewarm, add dissolved yeast cake and one and 1/2 cups flour.

Beat well, cover and let rise until light.

Add sugar, salt, eggs well beaten, mace, butter and enough flour to knead.

Knead, let rise again, shape and bake same as salad rolls, or roll in a long strip to 1/4 inch in thickness, spread with butter, roll up like a jelly roll and cut into 1/4 inch pieces. Place pieces in pan close together, flat side down. A few gratings of lemon rind or 1/2 t. lemon extract may be substituted in place of mace.

Found in "Men of the Old Stone Age" by Henry Fairfield Osborn. Published by Scribners, 1916.

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Wednesday, September 28, 2016

Hot Chocolate


 Recipe for hot chocolate:

2 squares chocolate
1 can condensed milk
6 cups boiling water
Pinch salt

Melt chocolate in double boiler, add milk. Cook until thick. Add salt and boiling water.

Found in "The Strollers" by Frederic S. Isham. Published by Bobbs-Merrill, 1902.

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Tuesday, August 23, 2016

Apple Sauce


 Recipe for "Jumbo Sauce" -

8 lbs. crabapples, chopped
6 lbs sugar
2 oranges (with rind) chopped
1 lb. raisins chopped

Mix all together and cook well

Found in "The Boston Cooking School Cook Book" by Fannie Merritt Farmer. Published by Little, Brown, 1929.

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Wednesday, August 10, 2016

Pepper Hash


Handwritten recipe for Pepper Hash:
1 large head white cabbage
1 large white onions
6 sweet red peppers
1 tablespoon white mustard seed
Quart best cider vinegar
1 pint granulated sugar

Chop cabbage and the peppers very fine. Make a brine with half cup salt and enough cold water to cover the chopped vegetables and let soak overnight. The next morning cop the onions fine, drain the peppers and cabbage, and the other ingredients, and it is ready to can.
Found in "New Modern Illustrative Bookkeeping" by Charles Rittenhouse. Published by the American Book Company, 1918.


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Monday, May 30, 2016

Scottish Shortbread


Recipe for "Scottish Shortbread,"a recipe "from the kitchen of Mabel Fairweather."

1/2 cup soft butter (butter only)
1/2 cup very fine sugar
2 cups sifted flour

Cream butter until soft and fluffy. Add sugar gradually. and work until light. Add 1 3/4 cups flour, reserve 1/4 cup for bake board and blend well. Turn out dough and gradually knead in remaining flour. Press evenly into 8" aluminum ungreased cake tin. Score edges and thoroughly prick all over with a fork. (Last step very important).

Bake in a moderate oven 325- 350 degrees F (depending on your oven) for approx. 1/2 to 3/4 of an hour, or until nice golden colour and is shriking from sides of pan. Let cool in pan and then on wire rack until thoroughly cool. Store in airtight tin.


Found in "The Cookie Book: Delectable and Delicious Dainties" compiled by Nellie Watts. Published by Culinary Arts Press, 1939.


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Wednesday, May 11, 2016

Pumpkin Pie


 Recipe for pumpkin pie:

1 1/2 C pumpkin
3/4 C sugar
1/2 t salt
1 t cinnamon
1/2 t ginger
1/4 t nutmeg + cloves
3 slightly beaten eggs
1 1/4 C milk
1 6 oz can - 2/3 cup ev. milk
1 9" pastry shell

400" 50 min

Found in "Treatise on Cake Making" published by The Fleischmann Division, Standard Brands Inc., 1935

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Wednesday, April 13, 2016

Mustard Pickles



Recipe for mustard pickles:

2 qts tomatoes
2 qts little cucumbers
1 qt onions (small)

Cut these up and soak all over-night with salt

2 qts vinegar, add 2 cups sugar
2 teaspoons celery seed
1 teaspoon mustard seed
1 cauliflower, cut up - also add tomatoes, cucumbers and onions that have drained and ?? (I think it says "sook" as in the past tense of soak) until soft, not mushie.


Reverse side, I'm not sure if it's still part of the recipe:

??? 3/4 cup flour
1/4 lb ground mustard
a tablespoon turmeric
??? water
Add to boiling mixture and continue boiling 5 minutes
Stir so it does not stick


Found in "The Settlement Cookbook" edited by Mrs. Simon Kander. Published by Settlement Cookbook Company, 1931.


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