Wednesday, November 26, 2014

Sour Milk Biscuit

Hope all of you in the U.S. have a great Thanksgiving. Today's post comes from my book Handwritten Recipes - if you need a last minute biscuit recipe, give it a shot.



Sour Milk Biscuit

2 cups g.m.(?)  flour
1 teaspoon baking powder
½ teaspoon soda
1 teaspoon salt
¼ cup shortening

Stir in ²∕³ cup sour milk

Knead lightly.

Bake at 450 degrees, 10 to 12 minutes.


Found in The Art of Cooking and Serving by Sarah Field Splint. Published by Procter & Gamble, 1930.


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Thursday, November 6, 2014

Spiced Nuts and Coffee Coated Pecans


Two recipes:

Coffee Coated Pecans

Cobine:
1 cup sugar
1/2 cup water or milk
1 T. instant coffee

Cook over low heat, stirring constantly, until boils. Cook to a soft boil.

Add 2 cup pecans. Stir, then spread

Spiced Nuts

Bring to soft ball stage:

1 cup sugar
1/2 t salt
1/2 t nutmeg
1/2 t cloves
1 t cinnamon
1/2 c water

Add 1/2 lb. pecan and 1/2 t vanilla. Stir until creamy. Cool. Spread on foil. Break nuts apart.

Found in "First Comes Love" by Christie Ridgway. Published by Avon, 2002.


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Tuesday, September 16, 2014

Ice Cream


Recipe for "Ice cream in Kelvinator"

1 qt. milk
1 doz (dozen?) marshmallows
1/2 pt whipping cream
1 t. vanilla

Warm milk with marshmallows until dissolved. Then beat in whipping cream when cool. Add vanilla and freeze.
Stir from time to time to keep creamy.

Found in a very worn copy of "The Boston Cooking-School Cook Book" by Fannie Merritt Farmer. Published by Little, Brown, 1931.

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Thursday, July 31, 2014

Fudge "Nugats"


Recipe for "Fudge Nugats" -

Pillsbury Bake-Off Winner
(40-48 pieces, makes 2 lb.)

Combine in saucepan
- 2 c. sugar (I cut it this time to 1 c. sugar 1/4 c. karo syrup)
- 1/2 c. oleo
- 1 c. evap. milk

Bring these to full rolling boil, stirring constantly. Boil 10 min, stirring occasionally

Stir in
- 1 c. (6 oz. pkg) choc bits (I used butterscotch this time)
- 3/4 c. flour
- 1 c. finely crushed graham crackers
- 3/4 c. chopped nuts (I used 1/2 c. pecans)
- 1 tsp vanilla

Spread in pan (12 x 8 or 9 x 9) - cool


Found in "Mary Lyles Wilson's New Cook Book" published by The Southwestern Company, 1952.

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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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