Corn Muffins

 Recipe for corn muffins:

Cream
4 T butter, melted
1 C sugar

add

2 eggs
1 1/2 C corn meal
1 1/2 C white Presto flour
1 1/2 C milk

Oven - 375 - 30 minutes

Found in "Red and Black" by Grace Richmond. Published by A.L. Burt, 1919.


-Click to enlarge photos-

White Cake

Recipe for white cake:

1/2 c. butter or margerine
1 c. sugar
1 egg well beaten
1/2 ts salt
1 c. milk
1 c flour
4 ts powder (bkg)
1 1/2 c. huckleberries
flavoring

Cream fat and sugar
Add egg
Mix and sift dry ingredients, reserving 1/4 c. flour to dredge berries. Add alternately with milk
Fold in dredged berries

Bake in shallow pan 350 degrees 30 or 45 mins

Found in "Barnaby Rudge" by Charles Dickens. Published by Harper and Brothers, 1875.


-Click to enlarge photos-

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.

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.













-Click to enlarge photos-

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.

-Click to enlarge photos-

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.

-Click to enlarge photos-

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.

-Click to enlarge photos-

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.

-Click to enlarge photos-

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.


-Click to enlarge photos-

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.

-Click to enlarge photos-