Rice Pudding
Take 5 tablespoons of cooked rice, 4 tablespoons of granulated sugar, 1 quart of new milk, 1 teaspoon vanilla. Add milk, sugar and vanilla to rice and stir well; then put in pudding dish. Cook from 3 to 4 hours in a slow oven; stir it several times in the beginning. Serve cold with cream, or hot with a rich butter sauce.
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Bakewell Pudding
Ingredients-¼ lb. of puff-paste, 5 eggs, 6 oz. of sugar, ¼ lb. of butter, 1 oz. of almonds, jam.
Mode-Cover a dish with thin paste and put over this a layer of any kind of jam, half an inch thick; put the yolks of 5 eggs into a basin with the white of 1, and beat these well; add the sifted sugar, the butter, which should be melted, and the almonds, which should be well pounded; beat all together until well mixed, then pour it into the dish over the jam and bake for 1 hour in a moderate oven
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Stuffed Apples.
Peel apples, core them and drop in boiling water, cook until tender, let get cool and fill with chopped raisins, almonds and English walnuts. Put in pan to brown, serve cold with custard.
Custard
One pint of milk, 3 eggs, 1 teaspoon of vanilla, 1 cup of sugar, put milk in double boiler, when hot pour on eggs and sugar, return to fire. Cook until tolerably thick, serve cold on apples.
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Tea Cookies
4 sticks butter
2 cups sugar
6 eggs
1 tsp vanilla
7 cups flour
2 tbsp baking powder
Mix together sugar, butter, eggs, and vanilla in a mixing bowl. In separate bowl, mix flour and baking powder. Slowly blend flour mixture and sugar mixture. Knead together. If sticky, add more flour and let sit a minute.
Roll into balls and then into cocktail wiener shape cookies. Beat an egg and brush cookie tops. Bake at 350 degrees for about 20 minutes.
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Pain Perdue recipe 1
Cut stale bread into pretty shapes; dip it into egg and flour, fry in butter to a bright brown, sprinkle with sugar and cinnamon.
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Pain Perdue (Lost Bread) recipe 2
8 slices white day-old bread
3 eggs
1/4 tsp salt
1/2 cup milk
1/4 tsp vanilla
Beat eggs real well. Add salt, sugar, milk and vanilla. Pour mixture into a shallow dish. Dip bread slices into mixture and let it absorb mixture on both sides. Place slices of bread in a greased jelly roll pan and put in a 400F oven until dry and brown. You can also brown slices in a greased pot on top of stove. Dust with powdered sugar.
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Cherry Pudding and Cornstarch Pudding
Two eggs, 1 cup of sweet milk, 3 teaspoons of yeast powder, flour, to make stiff batter, as many cherries, or fruit of any kind as can be, stirred in. Boil or steam 2 hours. Serve with fruit sauce Use this recipe for cornstarch pudding, omitting cherries.
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LEMON CURD
Ingredients:
1 cup sugar
2 large eggs
1/2 cup lemon juice
1/4 cup butter
Directions:
Whisk sugar and eggs until blended
Sift in lemon juice
Put mixture into large saucepan, cook over medium-low for20 minutes. Stir to keep from boiling
When mixture is thick, remove from heat and stir butter in until melted
Pour mixture in bowl, cover and refrigerate for at least 4 hours. Lemon curd will thicken as it cools
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SPONGE CAKE
Ingredients:
Four eggs
1 cup sifted flour
1 cup granulated sugar
1/2 large lemon- juice only
Rind of a lemon
Directions:
Beat egg whites to stiff froth
Add sugar, beat well
Beat egg yolks, add to mixture
Add the juice and lemon rind
Lightly stir in flour
Bake on medium heat in an oven.
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CHRISTMAS CAKE
To two pounds of flour well sifted unite
Of loaf-sugar ounces sixteen;
Two pounds of fresh butter, with eighteen fine eggs,
And four pounds of currants washed clean;
Eight ounces of almonds well blanched and cut small,
The same weight of citron sliced;
Of orange and lemon-peel candied one pound,
And a gill of pale brandy uniced;
A large nutmeg grated; exact half an ounce
Of allspice, but only a quarter
Of mace, coriander, and ginger well ground,
Or pounded to dust in a mortar.
An important addition is cinnamon, which
is better increased than diminished;
The fourth of an ounce is sufficient.
Now this
May be baked four good hours till finished.
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A GOOD POUND CAKE
Beat one pound of butter to a cream, and mix with it the whites and yolks of eight eggs beaten apart. Have ready, warm by the fire, one pound of flour, and the same of sifted sugar; mix them and a few cloves, a little nutmeg and cinnamon, in fine powder together; then by degrees work the dry ingredients into butter and eggs. When well beaten, add a glass of wine and some caraways. It must be beaten a full hour. Butter a pan, and bake it an hour in a quick oven. The above proportions, leaving out four ounces of the butter, and the same of sugar, make a less luscious cake, and to most tastes a more pleasant one.
Sweet Potato Buns
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.
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Chocolate Tea Bread
1/4 cup butter, softened
2/3 cup sugar
1 egg
1-1/2 cups flour
1/3 cup cocoa
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
3/4 cup mini chocolate chips
Cream butter, sugar and egg in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and salt; add alternately with buttermilk to creamed mixture. Beat on low speed just until blended; stir in chocolate chips. Pour into greased 8-1/2x4-1/2x2-1/2 inch loaf pan. Bake at 350 degrees for 55 to 60 minutes or until cake tester comes out clean. Remove from pan and cool on wire rack. Thinly slice and serve on platter with tea.
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Sponge cake
Four eggs, one cup of flour (sifted), one cup of sugar (granulated), the juice of half a large lemon, or that of a small one; the grated rind of a lemon. Beat the whites of the eggs until they are stiff and dry, then add the sugar, beating well; then add the well-beaten yolks; then the rind and juice of the lemon; then stir in, very lightly, the sifted flour. Bake in a moderate oven.
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Jelly-Cake Fritters
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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Corn cake
One and three-quarters cup of Indian meal, one pint of sour milk, one teaspoonful of soda, a little salt, one tablespoonful of sugar, one egg beaten light. Soda dissolved in sour milk, beaten until it foams, and baked in two shallow pans; quick oven.
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Corn Flake Macaroons
1/2 cup sugar
1/2 cup coconut
1/4 teaspoon salt
2 teaspoons melted Oil
2 heaping cups corn flakes
1/2 teaspoon vanilla
1 egg
Beat egg white until light, fold in remaining ingredients, drop on oiled paper by spoonfuls and bake in moderate oven.
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Graham pudding
Two and one-half cups of graham flour, one-half cup of water or milk, one cup of molasses, one egg, a little salt, one heaping teaspoonful soda. Steam two hours. Eat with a sauce.
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Peach Tea Bread
2 1/2 cups flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 cup finely chopped fresh peaches
1 tbsp. lemon juice
1/3 cup oil
1/3 cup milk
2 tsp. vanilla extract
2 large eggs
1/3 cup finely chopped pecans
Heat oven to 350 degrees. Grease 9 x 5 loaf pan. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In medium size bowl, combine peaches and lemon juice. In another bowl, combine oil, milk, eggs and vanilla. Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do not overbeat. Fold in peaches and nuts. Spoon into greased pan. Bake for 55 to 60 minutes or until top is golden brown and center springs back when lightly touched, or test for doneness with a toothpick. Cool in pan on wire rack for 10 minutes. Serve warm.
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Orange cake
Beat the whites of three and the yolks of five eggs, separately. Stir to a cream two cups of sugar, and one-half cup of butter, then add beaten eggs, one-half cup of cold water, two and one-half cups of flour, two teaspoonfuls of baking powder, grated rind of one orange and all the juice, except one tablespoonful. Bake in two large square biscuit pans.
Filling for orange cake
Whites of two eggs saved from the cake, one tablespoonful of orange juice, two small cups of pulverized sugar.
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Black cake
One cup of sugar, one cup of butter, one-half cup of molasses, one-half cup of buttermilk or sour milk, one cup of raisins or English currants; all kinds of spices to taste; two eggs, one teaspoonful soda; flour enough to make it stiff like cake.
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White cake
One and a half-cup sugar, one-half cup of butter, one-half cup of sweet milk, two cups of flour, whites of five eggs, two teaspoonfuls of baking powder.
Frosting
White of one egg, two tablespoons of cold water, one-half teaspoonful of vanilla; pulverized sugar stirred in until stiff; do not beat the egg.
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Lard Tea Cakes
Sift a teaspoonful of baking powder, a tablespoonful of powdered sugar and a pinch of salt into one quart of flour. Rub six ounces of lard through the flour, then stir in one-half pint of sweet milk. Bake on small pie-plates or shallow tins, preferably round. These should be split and buttered like Sally Lunns.
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Sage Tea Bread
Ingredients:
1/2 cup milk
2 tablespoons minced fresh sage or 2 teaspoons dried sage
1/2 cup butter, softened
1/2 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
In a small saucepan, heat milk and sage just until warm. Set aside to cool. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to the creamed mixture alternately with milk mixture. Pour into a greased 9x5x3" loaf pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
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Graham gems
One cupful of graham flour, one tablespoonful of butter, one tablespoonful of sugar, two-thirds cup of buttermilk, one egg well beaten, scant teaspoonful soda; beat well; grease tins and have them hot when you add the batter. Bake in a quick oven.
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Lavender Tea Bread
Ingredients:
3/4 cup milk
2 Tbsp. dried lavender flowers, finely chopped, or 3 Tbsp. fresh chopped flowers
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter, softened
1 cup sugar
2 large eggs
Grease a 9x5x3 inch loaf pan. Preheat oven to 325 degrees. Heat milk with lavender almost to a boil, then steep until cool. Mix flour, baking powder and salt together in bowl. In another bowl cream butter and gradually add sugar, then eggs, one at a time, beating until light and fluffy. Add flour mixture alternately with lavender milk, in three parts. Mix until batter is just blended, do not overbeat. Pour into prepared pan and bake for 50 minutes, or until toothpick inserted in center comes out clean. Let cool in pan 5 minutes, then remove to a wire rack to cool. When completely cool, drizzle with a simple sugar glaze or sprinkle with confectioners' sugar. Garnish with sprigs of fresh lavender
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Fig cake
One cup of sugar, on-half cup of butter, two eggs, one-half cup of milk, two tablespoonfuls of baking powder, two cups of flour; this makes three layers.
Filling for Fig cake
One pound of figs, one cup of water, stew gently until soft, then chop fine, add two tablespoonfuls of pulverized sugar, spread between layers and frost the top.
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Mini Lemon Tea Breads
Ingredients:
2 large lemons
2 1/4 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) margarine or butter
3 large eggs
1/2 cup milk
Preheat oven to 350 degrees. Grease ten 4"x2 1/4" loaf pans. From lemons, grate the peel and squeeze 1/4 cup lemon juice. In large bowl, mix all-purpose flour, sugar, baking powder and salt. With pastry blender or two knives butter until mixture resembles coarse crumbs. Stir in 1 tablespoon lemon peel. In bowl beat eggs, milk and lemon juice; stir into flour mixture just until flour is moistened. Spoon evenly into pans; top with remaining lemon peel. Place loaf pans on a baking pan for easier handling. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks.
Notes: You can use one 9"x 5" loaf pan and bake 1 hour and 10 minutes or until toothpick comes out clean.
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Berry Toast
Canned strawberries, blueberries, and blackberries may be made into an excellent dressing for toast.
Turn a can of well-kept berries into a colander over an earthen dish, to separate the juice from the berries. Place the juice in a porcelain kettle and heat to boiling. Thicken to the consistency of cream with cornstarch rubbed smooth in a little water; a tablespoonful of flour to the pint of juice will be about the right proportion. Add the berries and boil up just sufficiently to cook the flour and heat the berries; serve hot. If cream for moistening the zwieback is not obtainable, a little juice may be reserved without thickening, and heated in another dish to moisten the toast; or if preferred, the fruit may be heated and poured over the dry zwieback without being thickened, or it may be rubbed through a colander as for Apricot Toast.
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LEMON CAKE
Beat six eggs, the yolks and whites separately, till in a solid froth; add to the yolks the grated rind of a fine lemon and six ounces of sugar dried and sifted; beat this a quarter of an hour; shake in with the left hand six ounces of dried flour; then add the whites of the eggs and the juice of the lemon; when these are well beaten in, put it immediately into tins, and bake it about an hour in a moderately hot oven.
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Apple Pudding
Pare and core 12 apples.
Put them in a saucepan with water sufficient to cover them.
Stew them until soft and then beat them smooth.
Mix in 3/4 of a pound of pounded loaf sugar, 1/4 pound of fresh butter, the juice and grated peel of 2 lemons, and the well beaten yolks of 8 eggs.
Line a dish with puff pastry.
Put in the pudding and bake it for nearly 3/4 of an hour.
Before serving, cover top with grated loaf sugar until white.
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German Pudding
Soak 1 coffee cup of dried apples and chop fine, put in a bowl with 1 cup of molasses, and let stand all night. In the morning, add 1 cup of dried sweet cherries, 1 cup currants, ½ pint of chopped suet, 2 eggs, 2 cups of flour, and 1 teacup cold water. Add 2 teaspoons baking powder to flour before sifting. Mix well, and put pudding in a greased and floured cloth. Sew up, and boil 2 hours. Serve with brandy sauce.
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Custard Pudding
Two pints of new milk, 1 cup granulated sugar, 6 eggs, 1 teaspoon vanilla. Beat eggs and sugar together, add vanilla. Pour hot milk over eggs and sugar. Put in pudding dish, and bake 1 hour, Serve with wine sauce.
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Victorian Kisses
9 eggs
White sugar
Lemon
1. Beat the whites of nine fresh eggs to a stiff froth.
2. Mix egg white mixture with fifteen spoonfuls of fine white sugar and five or six drops of essence of lemon.
3. Drop mixture on paper with a teaspoon, sift sugar over them, and bake them in a slow oven.
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Meringue Pudding
Line a pudding dish with slices of sponge cake, put a layer of jelly or jam over it. Then pour over a custard and bake a light brown. Meringue on top with icing, and set in oven to dry. Serve with sauce.
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Suet Pudding
Take 1 cup of suet chopped fine, 1 cup of New Orleans molasses, 1 cup of chopped raisins, 1 cup sour milk, 1 teaspoon soda, dissolved in a little warm water, 1 teaspoon ground cloves, 1 teaspoon cinnamon ½ nutmeg grated, 3 cups flour, 2 eggs. Mix as you would cake, a little more flour may be added if too soft. Put in greased mold and steam 3 hours.
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Banana Pudding
Take ½ dozen bananas , peel and cut in pieces an inch thick, put in baking dish and pour over custard made in the following manner: Custard-One pint of milk, 3 eggs, beat the yolks light, add milk, also 2 tablespoons of granulated sugar. Have the milk boiling, add the eggs and let it cook until it thickens; when cool pour over the bananas. Make a meringue with whites of the eggs and granulated sugar, put on top of custard, set in oven a few minutes to brown. Serve at once.
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Transparent Pudding
Yolks of 4 eggs beaten light, 3 teacups of 4-X sugar, 3 teaspoons of cornstarch, ¾ teacup of butter well creamed, a pinch of salt Almost 1 pint of cream or rich milk, a dash of nutmeg. Put this in a double boiler, cook until tolerably thick. Have 2 pie crusts (not cooked) and spread on the mixture and bake. Use the beaten whites, allowing 1 tablespoon of granulated sugar to each white. Meringue the pies, set in oven and bake a light brown.
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Apple Pudding recipe 1
Peel and core 6 tart apples, and fill with chopped raisins. Put in baking dish and set inside stove and cook until soft. Make a custard with 1 pint of new milk, 1 teacup of granulated sugar, 2 eggs, ½ pound of almond macaroons. Pour scalding milk on yolks and sugar, return to boiler and add the macaroons. stir constantly, then pour over apples. Bake a light brown. If served hot, use rich sauce flavored with sherry wine or brandy. If preferred cold, serve with whipped cream.
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Apple Pudding recipe 2
Steam tart apples until done. Wash and drain dry. Take 1 pint of the pulp, and mix with yolks of 3 eggs, 1 cup granulated sugar, juice of ½ lemon, then add beaten whites. Brown 1 cup of bread crumbs in omelet pan with 1 tablespoon butter. Butter pudding dish with cold butter, and sprinkle on bottom and side as many crumbs as will adhere. Fill with the apple mixture, cover with buttered crumbs, and bake 20 minutes. When cold, turn on a platter, and serve with cream. Or leave in pudding dish, and serve hot with sauce.
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Blackberry Pudding
One and one-half cups of flour, 1 cup of granulated sugar, ¾ cup of butter, 1 cup of jam, 4 eggs, 2 teaspoons baking powder, flavor with nutmeg and cinnamon. Cook in baking dish. Serve with a rich sauce.
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Lemon Pudding
Two eggs beaten separately, 1 tablespoon of butter, ½ pint of flour, little more than ½ pint of sugar, ½ teacup of milk. Cream butter, add sugar, then yolks. Strain in the juice of 1 lemon, then the whites of eggs. Beat until very light. In making the pastry, put butter the size of a walnut and same of lard. Mix with cold water and roll lightly. Use same recipe for orange pudding and cornstarch pudding.
Chocolate Fudge
Two cups granulated sugar; ½ cup rich milk, ½ cup of butter, ½ cup molasses, ½ cup grated chocolate, 2 tablespoons of figs, 2 tablespoons raisins, 1/ cup English walnuts, 1 teaspoon vanilla. Mix sugar, milk, molasses and butter together and boil 7 minutes, then add chocolate and boil 7 minutes longer, then fruit, nuts and vanilla. Pour on a greased marble slab, when cool mark into squares.
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Chocolate Fudge
Three cups of granulated sugar, ½ cup of butter, ¼ cake of chocolate, 1 cup of sweet milk. Beat butter and sugar together, then add grated chocolate and milk. Mix well before cooking and cook 20 minutes, stirring constantly. Remove from the fire, beat until stiff and cut into squares.
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Chocolate Kisses
One-half pound of sugar, 1 ounce finely powdered chocolate, whites of 4 eggs. mix sugar and chocolate, and add to it the whites beaten to a froth. Drop on buttered paper and bake.
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Maple Sugar Taffy
Take 3 coffee cups of maple molasses, and boil until it will stiffen when dropped into cold water. Then remove from fire, and place where it will cool rapidly. Do not stir, until it has become a thick wax. Then with a spoon beat until white and hard. Some hickory nut meats or pecans may be added before stirring it. The taffy should not be grainy. If an inch in depth around the saucepan is buttered, it will prevent boiling over.
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Marshmallow Fudge
Two cups granulated sugar, 1 cup of cream, 2 squares Baker's chocolate, butter size of butternut, ½ pound marshmallows. Put sugar and water in saucepan and bring to boiling point, then add chocolate and boil until it hardens in cold water, just before it is done, add the butter and the marshmallows crushing and beating them with a spoon. Continue to stir in marshmallows after fudge has been removed from fire, until all are in. Cool in sheets ¾ of an inch thick and cut in cubes.
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Cocoanut Pudding
Whites of 4 eggs, 1 teacup of sugar, butter the size of an egg. Beat whites, add butter, sugar, milk of cocoanut. Have crust ready and fill ½ full of the mixture. Let it rise before baking.
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Prune Whip
One pound of prunes, 1 teacup of granulated sugar, whites of eggs. Cover prunes with water and allow to simmer for 4 hours, press prunes and ½ teacup of the juice through a colander, add to his the sugar and let stand until dissolved. Beat the whites of eggs very stiff and stir into prunes lightly. Bake on the upper grate, in quite a hot oven until a light brown. Serve with whipped cream.
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Fig Pudding
One and one-half pounds of figs, ¼ pound of bread crumbs, 1 teacup of sweet milk, 2½ ounces of granulated sugar, 3 ounces of suet, 2 eggs beaten separately. Chop figs and suet fine, put in sugar and eggs. Beat all together, add 1 teaspoon of cinnamon, and 1 of cloves and allspice mixed. Have mold buttered and sprinkle with flour. Steam 3 hours.
Hard Sauce - One-fourth pound of butter, well creamed. Add to it 1 pint of granulated sugar. Beat hard 15 minutes. Add wine glass of sherry.
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Cherry Roll
Seed 1 quart of cherries, sweeten and let simmer in their juice, until quite thick. Pour 1 quart of new milk over 1 loaf of grated bread. Have 3 eggs beaten light; add the milk, with 1 tablespoon of melted butter, and a little flour. Put cherries in the batter, and stir well. Steam in cups or cans 2 hours. Serve with a rich sauce.
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Poor Man's Pudding
Take 1 heaping pint of flour, eggs, 1 tablespoon of butter, a pinch of salt. Beat yolks light, add butter and heat hard, then flour and enough sweet milk to make a thin batter. Have whites beaten to froth and stir in lightly with a pinch of salt; put in a buttered pudding dish, and cook about 20 minutes. Serve at once with a rich butter sauce.
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Bread and Butter Pudding
Butter the sides and bottom of a deep pudding dish; butter thin slices of bread and put in the dish. Sprinkle thickly with sugar, add a little cinnamon, chopped apple or any kind of preserves between each slice until dish is full. Beat 2 eggs and add a tablespoon of sifted flour; stir 3 cups of milk and a little salt; pour it over the bread and let stand 1 hour. Bake slowly with cover on, ¾ of an hour. Remove cover and let it brown. Serve with wine sauce.
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Brown Betty
1 cup bread crumbs
2 cups chopped apples (tart)
1/2 cup sugar
1 teaspoonful cinnamon
2 tablespoonsful butter (cut into small bits)
Butter a deep dish and put a layer of the chopped apples at the bottom.
Sprinkle with sugar.
Add a few bits of butter and cinnamon.
Cover with bread crumbs, then more apples.
Proceed in this order until the dish is full, having a layer of crumbs at the top.
Cover closely and steam 3/4 of an hour in a moderate over, then uncover and brown quickly.
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Macaroons
Half pound of sweet almonds, ½ pound of fine white sugar, whites of 2 eggs, blanch the almonds and pound them to a paste, add to them the sugar and the eggs after they have been beaten to a froth. Work the whole well together with the back of a spoon, then roll the preparation in balls about the size of a nutmeg. Lay them on a sheet of paper, an inch apart. Bake them in a cool oven to a light brown.
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Popcorn Balls
Three quarts of popcorn, 1 pint molasses. Boil molasses 15 minutes, have corn in a large pan and pour the boiled candy over and briskly, until well mixed, then form into balls with the hands.
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Cocoanut Balls
Wet 2 pounds of sugar with the milk of a cocoanut. Boil and stir until it begins to granulate; then stir in cocoanut grated fine. Boil a short time longer, then pour into buttered dishes. As soon as you can handle, make into balls.
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Sugar Pop Corn
Put into a kettle of white sugar, 3 tablespoons of water and 1 of butter. Boil until it is candy; then put in three quarts of popped corn. Stir briskly and remove from fire.
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Rice With Raisins
One large coffee cup of raw rice, wash and cook until done. Stem 1 cup of raisins, without removing seed, put in boiling water, and cook 10 minutes. Drain, and stir well into the rice. Serve warm, with rich cream and sugar.
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Potato Pudding
Two coffee cups mashed Irish potatoes, 1½ cups granulated sugar, 1 cup butter, ½ teacup cream or milk, 4 eggs beaten separately. 4 tablespoonfuls acid jellv, 4 tablespoonfuls granulated sugar for meringue. Cream butter, add sugar, then yolks, milk and potatoes. Fill 2 raw crusts with this mixture, having previously spread on the jelly. When done, meringue and bake a chestnut brown.
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Tea Rolls
One pint of bread flour, two-heaping teaspoonfuls
Baking powder, two of sugar, one of salt. Sift all
Together. Break one egg in half cupful of cream
Or rich milk. Then take two cupfuls of milk, or enough to make a thick batter when poured on the flour. Bake in roll tins until a light brown.
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Brown Betty recipe 2
Cut light bread into medium size slices; spread liberally with butter, then put in a baking dish. Cover each slice with blackberries, and granulated sugar, some ground allspice and a, little cinnamon. Put alternate layers till dish is full and then cover with a plate and set in oven to cook. When done remove the plate and let it brown. Apples may be used instead of blackberries. Serve with hard sauce.
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Tapioca Pudding
Three tablespoons of tapioca soaked at night, 1 quart of milk, 1 teacup of sugar, 2 eggs well beaten, 1 teaspoon of cornstarch, flavor with vanilla. Put on the milk and let come to a boil; add tapioca and cook 15 minutes; put sugar in yolks and beat Well, then cornstarch. Take from fire tapioca, and pour in yolks and pour in the pudding dish to cook. Serve with sauce or whipped cream.
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Cake Pudding
Take 1 cup of granulated sugar. 3 tablespoons of melted butter. Cream and add 1 well-beaten egg, 1 cup of rich milk. Stir well, then add 1 pint of flour and 1 heaping teaspoon of baking powder. Bake in pudding dish half an hour.
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CHERRIES JUBILEE CAKE
5 eggs, separated
1/4 cup sugar
1 tablespoon lemon juice
3/4 cup sugar
1 cup flour
1/4 teaspoon salt
Cream cheese filling:
8 oz. cream cheese softened
1/2 cup confectioners' sugar
1 cup heavy cream
2 tablespoons cherry jelly
1/4 teaspoon almond extract
Cherry filling:
1 quart pitted black cherries
1/2 cup claret
1 cup or less sugar (to taste)
3 tablespoons cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon lemon juice
To make cake:
1. Preheat oven to 350 degrees Fahrenheit.
2. Beat the egg whites until they stand up in soft peaks.
3. Beat in the 1/4 cup of sugar a tablespoon at a time.
4. Without washing the beater, beat the egg yolks with the lemon juice until thick and lemon-colored.
5. Gradually beat in the 3/4 cup of sugar.
6. Pour the yolk mixture over beaten egg whites and fold together gently with a spoon or spatula until well blended.
7. Sift the flour and salt together and fold into the egg mixture.
8. Spoon the batter into two unbuttered 9-inch layer pans.
9. Cut through the batter gently several times to break any large air bubbles.
10. Bake about 30 minutes. Test by pressing lightly with a finger. If the cake springs back, it is done.
11. Invert on a wire rack and cool.
To make cream cheese filling:
1. Cream the sugar and cream cheese together.
2. Add remaining ingredients and beat until thick.
To make cherry filling:
1. Dissolve the sugar in the claret and pour over the cherries. Let stand for several hours.
2. In a small bowl, mix the cornstarch with 3 tablespoons of the cherry juice.
3. Heat the cherries in a sauce pan to the boiling point.
4. Lower heat and stir in cornstarch mixture. Simmer, stirring constantly until thickened.
5. Remove from heat, add spices and lemon juice and allow to cool.
To assemble cake:
1. Place one layer of sponge cake on a cake platter and spread a layer of cream filling about 3 inches wide around the perimeter of the top of the cake.
2. Cut out the center (in a heart shape if you are using heart-shaped pans) of the other layer, leaving a 3-inch border.
3. Put aside the center piece you cut out. Place the layer with the cut-out center on top of the other and press down to make the layers stick together.
4. Decorate by placing a paper doily on top of the cake and sifting confectioners' sugar over the doily.
5. Carefully remove the doily and fill the center of the cake with the cherry filling.
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Cocoanut Pudding
To a large grated cocoanut add the whites of 6 eggs, ½ lb of sugar, 6 ounces of butter, ½ a wineglassful of rose-water, and baked in or out of paste.
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Rock Candy
To make fine rock candy, clarify double refined white sugar, filter it, and boil it till it is ready to crystallize, or boiled to a blister. The boiling sugar must measure 35 degrees on the syrup weight, a degree more or less prevents its crystallization. Then take a brass kettle, of about 16 or 18 inches diameter and from 6 to 8 inches deep, smooth and polished on the inside. Make 8 or 10 small holes at equal distances from each other in a circle around the sides of the kettle, about 2 inches from the bottom; pass threads through these from one side to the other, and stop the holes on the outside with paste or paper to prevent the syrup from running out. Having thus prepared the kettle, pour in the syrup, till it rises about an inch above the threads; then place it in a stove moderately heated, and leave it to crystallize, agitating it from time to time. The crystallization will take place in six or seven days. As soon as the crystals are formed, pour off the remaining syrup, and throw in a little water to wash the crystals that are left at the bottom of the vessel. So soon as the mass is thouroughly draiend [sic] set it in a very hot stove, leave it for two days, when it is fit for use. Straw-colored rock candy is made by substituting brown for loaf sugar. The syrup must be boiled over a very hot fire in order to render the candy perfectly white. The sides of the kettle should be sponged repeatedly during the boiling process, to prevent the sugar from adhering and burning.
Orange Rock Candy is made by flavoring the syrup with a couple of teaspoonfuls of orange flower water, and coloring with saffron, just as the syrup is about to be taken from the fire.
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Fig cake
One cup of sugar, on-half cup of butter, two eggs, one-half cup of milk, two tablespoonfuls of baking powder, two cups of flour; this makes three layers.
Filling for Fig cake
One pound of figs, one cup of water, stew gently until soft, then chop fine, add two tablespoonfuls of pulverized sugar, spread between layers and frost the top.
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Kisses
Beat the whites of nine fresh eggs to a stiff froth, then mix with it fifteen spoonfuls of finest white sugar, and five or six drops of essence of lemon. Drop them on paper with a teaspoon, sift sugar over them, and bake them in a slow oven.
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LEMON CAKE
Beat six eggs, the yolks and whites separately, till in a solid froth; add to the yolks the grated rind of a fine lemon and six ounces of sugar dried and sifted; beat this a quarter of an hour; shake in with the left hand six ounces of dried flour; then add the whites of the eggs and the juice of the lemon; when these are well beaten in, put it immediately into tins, and bake it about an hour in a moderately hot oven.
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Bread Pudding
One cup of stale bread crumbs, 1 pint of hot milk, 1 teacup granulated sugar 1 tablespoon butter, ½ teaspoon salt, 1 teaspoon mixed spices, 3 eggs, 2 cups of fruit. Use currants and raisins, chopped apples or peaches. Put in buttered pudding mold, and steam 2 hours. Serve hot with sauce.
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Plumcake
2 cups raisins
1 cup golden raisins
1/2 cup dried currants
1/2 cup dried apricots, finely chopped
1/2 cup candied cherries, chopped
1/2 cup candied peel, orange and lemon
1/2 cup sliced almonds
1/2 cup sherry or brandy
2 cups butter
1 cup soft brown sugar
1/4 cup sugar
1 tablespoon molasses
Grated rind of 1 orange
Grated rind of 1 lemon
1/4 teaspoon each of cinnamon, nutmeg,
ginger, ground cloves and mace
1 teaspoon vanilla extract
5 eggs
1 cup plus 1 tablespoon enriched flour
Peach or apricot wine for soaking cake
One round 10-inch baking pan, 4-inches deep (a springform cake pan is good)
Mix together the first seven ingredients in a bowl. Pour on the sherry or brandy and mix well. Cover with plastic wrap and let set overnight.
Butter the entire baking pan well. Cut parchment paper to size, and press in place to cover the inside of the pan. Cut two or three 8-inch thick brown paper strips (grocery bag paper is good). Tie the paper strips around the outsides of the pan with string. There should be an overlap of 3 or 4 inches. Cut a 12 to14-inch circle of brown paper and tuck this into the overlapping paper to form a "roof" that protects the cake from browning too soon. Preheat your oven to 275 degrees F.
In another (large) bowl, or food processor, cream well together the butter and sugars. Add the molasses, the grated rinds, spices and vanilla. Then add the beaten eggs alternately with the flour. The batter should be soft but not liquid, and should drop from the spoon in a soft mass. Add the fruit mixture and stir to distribute evenly. Pour into your prepared pan.
Bake in oven for 1-1/2 hours at 275 degrees F. Reduce heat to 250 degrees F. and bake for 4 hours more. One hour before it's done check the top of the cake. If it's not too brown, you may remove the paper "roof." Otherwise leave it on. Test for doneness by inserting a toothpick in the center of the cake. It should be crumbly - not sticky.
Allow the cake to cool in the pan overnight. Turn the pan upside down on a rack after the first ten minutes of cooling, to keep the cake moist.
The next day remove the pan and the parchment paper very carefully. Stick the cake all over with an ice pick or some other sharp, thin pointed object. Then spoon the apricot wine on and around the cake. Allow it to soak into the cake for a few minutes. Then turn the cake over and do the other side. Leave loosely covered for half an hour, then wrap in clean waxed paper and store in a tin in a cool, dry place. Over the next few days (or couple of weeks), you can repeat the wine soaking process a few times.
Plum Cake is best made a month or more before Christmas. It becomes more flavorful and rich the longer it sits. It will keep for a least 6 months (and as long as six years) in an airtight tin.
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Puff pudding
Two cups granulated sugar, 1 cup butter, 3 cups flour, 2 teaspoons baking powder, 1 cup sweet milk. Put in a buttered mold and steam 2 hours,. Serve with a rich sauce.
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Bread Pudding
One cup of stale bread crumbs, 1 pint of hot milk, 1 teacup granulated sugar 1 tablespoon butter, ½ teaspoon salt, 1 teaspoon mixed spices, 3 eggs, 2 cups of fruit. Use currants and raisins, chopped apples or peaches. Put in buttered pudding mold, and steam 2 hours. Serve hot with sauce.
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Bread Pudding
Two coffee cups of grated bread crumbs, 2 cups granulated sugar, ½ cup butter, 1 quart new milk, 6 eggs, and 1 cup blackberry jam. Beat all together, put in pudding dish and bake lightly. Take from stove, cover the top with jam, and then meringue with three of the whites and enough sugar to make it stiff. Brown in the oven; eat cold with hard sauce.
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LEMON GINGERBREAD
Grate the rinds of two or three lemons, and add the juice to a glass of brandy; then mix the grated lemon in one pound of flour, make a hole in the flour, pour in half a pound of treacle, half a pound of butter melted, the lemon-juice, and brandy, and mix all up together with half an ounce of ground ginger and quarter of an ounce of Cayenne pepper.
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CRUMPETS
Ingredients:
2 tsp yeast
1 tsp sugar
1/4 cup warm water
1/3 cup milk
1 egg, lightly beaten
4 Tbs butter, melted
1 cup flour
1/2 tsp salt
Directions
Mix yeast and sugar, add water and let stand until foamy.
Stir in milk, egg and butter.
Add flour and salt, mix until well blended.
Cover with a damp towel and let sit in a warm place for about 45 minutes, or until volume almost doubled.
Brush 3-inch flan rings and bottom of heavy frying pan with the rest of the melted butter.
Heat over low flam and put 2 Tbs batter in each ring.
Cook until holes on top disappear.
Remove rings and turn crumpets.
Cook 2 minutes, until lightly browned.
Serve with warm jam.
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SCONES
Ingredients:
2 cups flour
1 Tbs baking powder
2 Tbs sugar
1/2 ts salt
6 Tbs butter
1/2 cup buttermilk
1 (beaten) egg
Directions
Mix dry ingrdients, add butter to mix until crumbly.
Add buttermilk until dough is sticky, do not overmix.
Flour a tabletop or other flat surface and pour out dough. Shape scones.
Pleace on ungreased baking sheet and brush with egg for shine.
Bake at 425 degrees for 10 to 20 minutes or until light brown.
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GINGER SNAPS
Ingredients
1 cup butter
4 cups flour
1 cup granulated sugar
1/3 cup molasses
1 egg
1/2 tsp lemon extract
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
Directions
Cream butter, add 1 cup of the flour, plus sugar, molasses, egg, lemon, cinnamon, ginger, cloves, baking soda and salt.Mix well.
Stir in remaining flour until well blended.
Cover and refrigerate for at least 2 hours.
Preheat oven to 350 degrees, and scooping with a teaspoon roll dough into little balls.
Place balls 2 inches apart on ungreased cookie sheet.
Flatten slightly with the bottom of a glass dipped in sugar.
Back for 11 minutes, let stand for 30 seconds before removing to place on cooling rack.
Cool completely and store.
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SEED CAKE
Beat one pound of butter to a cream, adding gradually a quarter of a pound of sifted sugar, beating both together; have ready the yolks of eighteen eggs, and the whites of ten, beaten separately; mix in the whites first, and then the yolks, and beat the whole for ten minutes; add two grated nutmegs, one pound and a half of flour, and mix them very gradually with the other ingredients; when the oven is ready, beat in three ounces of picked caraway-seeds.
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QUEEN CAKE
Mix one pound of dried flour, the same of sifted sugar and of washed currants; wash one pound of butter in rose water, beat it well, then mix with it eight eggs, yolks and whites beaten separately, and put in the dry ingredients by degrees; beat the whole an hour; butter little tins, teacups, or saucers, filling them only half full; sift a little fine sugar over just as you put them into the oven.
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IMPERIAL GINGERBREAD
Rub six ounces of butter into three-quarters of a pound of flour; then mix six ounces of treacle with a pint of cream carefully, lest it should turn the cream; mix in a quarter of a pound of double-refined sugar, half an ounce of powdered ginger, and one ounce of caraway-seeds; stir the whole well together into a paste, cut it into shapes, and stick cut candied orange or lemon-peel on the top.
_________ Main Supper_________
French Bread
With a quarter of a peck of fine flour mix the yolks of three and the whites of two eggs, beaten and strained; a little salt, half a pint of good yeast, that is not bitter, and as much milk, made a little warm, as will work into a thin, light dough. Stir it about, but do not knead it. Have ready three quart wooden dishes, divide the dough among them, set it to rise, then turn them out into the oven, which must be quick. Rasp when done.
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Milk Bread
1 1/4 cups lukewarm milk
1 1/2 teaspoons salt
1 teaspoon sugar
3 1/2 cups bread flour
2 teaspoons dry yeast
egg glaze, made with 1 egg and 1 tablespoon milk
Sprinkle yeast and sugar into 1/2 cup of milk in bowl. Leave for 5 minutes; stir to dissolve. Stir in half of remaining milk. Mix flour and salt in large bowl. Make well in center and pour in dissolved yeast. Mix in flour. Stir in reserved milk to form a sticky dough. Turn dough out onto lightly floured surface. Knead dough until smooth and elastic, about 10 minutes. Put dough in clean bowl and cover with dish towel. Let rise for 45 minutes. Punch down, cover and let dough rise again until doubled in size about 45 minutes. Grease an 8 x 4 x 2 1/2 inch loaf pan. Shape dough into an "S" shape by shaping dough into a long loaf. To do this you flatten dough with the lightly floured palm of your hand to expel any gas bubbles. Keep dough in a round shape by exerting pressure evenly. Take one end of dough and fold it into center. Press gently to seal fold. Fold other half of dough into center, so that the folds overlap along middle of loaf. Gently press along seam with lightly floured palm of your hand to seal two folds. Use thumbs of both hands to create an indentation in center of dough. Before brining top half toward you, rest your fingertips along top of dough and five a firm, short push forward. This action tightens the interior of dough and gives an even textured crumb when bread is baked. Make sure dough is about 16 inches in length and 3 1/4 inches wide. Turn the shaped dough over at each end to form a S shape. Place shaped dough in greased loaf pan. Cover with dish towel. Proof until dough is 1 inch above the top of pan, about 1 hour. Brush top of loaf with egg glaze. Bake in preheated 400F oven for 45 minutes until golden.
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Baked Beets
Beets are far better baked than boiled, though it takes a longer time to cook properly. French cooks bake them slowly six hours in a covered dish, the bottom of which is lined with well-moistened rye straw; however, they may be baked on the oven grate, like potatoes. Wipe dry after washing, and bake slowly. They are very nice served with a sauce made with equal quantities of lemon juice and whipped cream, with a little salt.
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Cheese Straws
Roll piecrust dough the same thickness as for pies. Cut in strips from six to ten inches wide and cut the strips into straws or sticks a quarter of an inch in width. Lay upon baking sheets, leaving a space between the straws a third the width of the straws. Grate rich cheese, season to taste with salt and red pepper and scatter thickly over the straws and the spaces between them. Put in the oven where the greatest heat will be at the top and bake ten or fifteen minutes. Cut the cheese in the center of the spaces between the straws, remove from the baking sheet with a limber knife and pile tastily on a plate.
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Apple Pudding
Pare and core 12 apples.
Put them in a saucepan with water sufficient to cover them.
Stew them until soft and then beat them smooth.
Mix in 3/4 of a pound of pounded loaf sugar, 1/4 pound of fresh butter, the juice and grated peel of 2 lemons, and the well beaten yolks of 8 eggs.
Line a dish with puff pastry.
Put in the pudding and bake it for nearly 3/4 of an hour.
Before serving, cover top with grated loaf sugar until white.
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SOFT CRULLERS
Sift three-quarters of a pound of flour, and powder half a pound of loaf-sugar; heat a pint of water in a round-bottomed saucepan, and when quite warm, mix the flour with it gradually; set half a pound of fresh butter over the fire in a small vessel; and when it begins to melt, stir it gradually into the flour and water; then add by degrees the powdered sugar and half a grated nutmeg. Take the saucepan off the fire, and beat the contents with a wooden spaddle or spatula, till they are thoroughly mixed; then beat six eggs very light, and stir them gradually into the mixture. Beat the whole very hard, till it becomes a thick batter. Flour a pasteboard very well, and lay out the batter upon it in rings (the best way is to pass it through a screw funnel). Have ready, on the fire, a pot of boiling lard of the very best quality; put in the crullers, removing them from the board by carefully taking them up, one at a time, on a broad-bladed knife. Boil but few at a time. They must be a fine brown. Lift them out on a perforated skimmer, draining the lard from them back into the pot; lay them on a large dish, and sift powdered white sugar over them. Soft crullers cannot be made in warm weather.
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Hot Cross Buns
Make a thin batter with two ounces of yeast, half a pint of flour, one-quarter pound of white sugar and a quart of milk. Great care must be taken to prevent the flour from becoming lumpy. Let the mixture stand for an hour, then add four pounds of flour, half a pound of sugar and two teaspoonfuls of mixed spice. Make the mass into a smooth dough, cut and mold the buns and set them in a warm place where they may rise like bread. Bake in an oven such as is required for bread. This recipe makes twenty-four buns.
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Tea Scones
3 cups sifted all purpose flour
2 1/2 tsp baking powder
1/2 cup. sugar
1/2 tsp baking soda
1 tsp salt
3/4 cup butter
3/4 cup currants, washed and dried
1 cup buttermilk
1/4 cup light cream
In a bowl, combine the flour, bk. powder, sugar, soda and salt. With a pastry blender or 2 knives, cut the butter into the flour mixture until it resembles coarse meal. Add the currants. Gradually add the buttermilk and mix until dough clings together.
Turn the dough out onto a lightly floured board or pastry cloth and pat into a 1/2 inch thick rectangle. Cut the scones into rectangular pieces or squares, whichever you choose, and place on a buttered baking sheet. Brush the tops with cream and bake in a 450 oven for about 15 minutes.....best served warm.
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Coconut Cookies
1/3 cup sweet butter, softened
1/2 cup superfine granulated sugar
1 egg
3/4 cup all-purpose flour
1/3 cup dried coconut |
Preheat the oven to 325 degrees.
Cream the butter and sugar together until light and fluffy.
Beat in the egg, then fold in the flour and coconut. Drop by the
Teaspoon onto greased baking sheets and bake for 10 to 15
Min. Let cool on a wire rack. Makes 21 to 24.
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Roast Turkey or Chicken
For a roast turkey or chicken cut through the skin of the leg 2 inches below the joint, break the bones by a light blow and draw out the tendons, picking them up with a stout fork. Leave on bits of leg bone until the fowl is roasted, then remove before serving.
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Roast Chicken recipe 2
Select a young, plump chicken, wash, draw the tendons in the leg. put a little soda inside of chicken and rinse several times; put a little butter on the breast of chicken; dredge with flour, add pepper and salt; put in roasting pan, add 1 dipper of cold water. Baste frequently, add a little more water if needed. It requires about 2 hours to cool. Half an hour before chicken is done put in a skillet 1 tablespoon of butter and lard mixed, enough rolled bread crumbs dressing, 5 tablespoons of chicken stock, a little minced onion, pepper and salt; stir until tolerably brown, then stuff the chicken; return to pan for half an hour. Remove from pan and add 1 dessertspoon of flour, stir until smooth. Have giblets chopped and add to gravy.
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Green Tomato Preserves
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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Pan Broiled Chickens
Prepare chickens as usual and place them in a pan. Dredge with flour, salt and pepper, add 1 dessertspoon of butter and 1 dipper of cold water. Baste often, and if water becomes too reduced add a little hot water. Reverse chickens several times and cook until a chestnut brown. When done pour over 1 tablespoon of butter and serve on a hot platter. A few chopped champignons, boiled in their liquor in a saucepan and served with chicken, are quite an addition.
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To Broil Chicken.
Put chickens in a hot skillet, after dredging with flour, pepper and salt; there must be 1 heaping tablespoon of melted butter for each chicken. Press down with a flat iron. Turn frequently. Add more butter and serve as a gravy. Have dish hot and serve immediately.
---or----
To Broil Chickens or Birds
Put on chickens, pepper, salt and bits of butter, place in the pan and add a little cold water. Baste frequently and pour over melted butter when ready to serve.
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Macaroni
Wipe it carefully, break it into whatever lengths you want it, and put it into boiling water, to every quart of which half a tablespoonful of salt is added; you can boil an onion with it if you like the flavor; as soon as it is tender enough to yield easily when pressed between the fingers, drain it in a colander, saving its liquor for the next day's broth, and lay it in cold water until you want to use it. When more macaroni has been boiled than is used it can be kept perfectly good by laying it in fresh water, which must be changed every day. After boiling the macaroni, you can use it according to... the following directions. Half a pound of macaroni will make a large dishful.
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Macaroni, Farmers' Style
Boil half a pound of macaroni as above, and while you are draining it from the cold water, stir together over the fire one ounce each of butter and flour, and as soon as they bubble, gradually pour into the sauce they make, a pint of boiling water, beating it with a fork or egg whip until it is smooth; season it with a level teaspoonful of salt and a level salt spoonful of pepper, and put the macaroni in it to eat; then cut an onion into small shreds, and brown it over the fire in very little fat; when both are done, dish the macaroni, and pour the onion out of the frying pan upon it. It is excellent; and ten cents will cover the cost of it all.
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Stewed Chicken
Take 1 large chicken or 2 small ones, 2 tablespoons butter, 1 gallon of cold water, pepper and salt. Wash chicken and disjoint, put in pot with cold water. After it boils 30 minutes add pepper and salt. Prepare some dumplings, cut in narrow thin strips. Fifteen minutes before chicken is done drop in dumplings with a spoon; also add the butter; boil rapidly. Serve in a hot dish.
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Whipped Potatoes
Whip boiled potatoes very light with a fork; beat in butter, pepper, salt; add frothed white of an egg. Toss irregularly in a dish. Set in oven two minutes, but do not let it color.
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Chicken Pie
Take 1 large chicken or 2 small ones. Cut in pieces and wash in cold water. Put chicken in pot with enough cold water to cover it. Cook until done. Add 2 tablespoons butter, pepper and salt, thicken with a little flour if needed.
The Pie Crust
One and one-half pints of flour, 1 heaping kitchen spoon of lard, enough ice water to moisten dough, ½ teaspoon of salt. Work with silver spoon only long enough to make pastry hold together. Roll in thin sheet, line a pudding dish, reserving enough for the top; set in oven, cook a delicate brown; also cook pastry to cover top of pie. When ready to serve pour in the chicken, put on top. Serve immediately.
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Giblets With Sauce
Take 6 chicken giblets, put in saucepan with 1 dessertspoon of butter and ½ slice onion Let them brown, then add 1 quart of soup stock and 1 small turnip sliced, 1 tablespoon of rice, 1 small carrot chopped fine, salt and pepper, boil 1/ hour, then serve.
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Roast Turkey
Wash the turkey thoroughly and rub with a little salt and pepper; have ready a filling made of bread toasted until crisp and moistened with water. Season highly with pepper, a piece of butter and a little salt. Put into a pan with 1 quart of water. Dredge the turkey with flour and baste frequently. It requires 3 hours to cook a large turkey; a small one 1½ hours. Cut up the giblets and serve in the gravy, which will be thick enough from the flour with which the turkey was dredged.
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To Roast a Turkey
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."
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Smothered Chickens
Take 2 chickens, size of broilers and prepare in usual way. Put them in pan, flesh side up, dredge with flour, add pepper, salt and 1 tablespoon of butte; put. in bits on chickens and ½ pint of cold water. Set in oven to cook, baste every few minutes with the drippings. If it is too reduced add a little warm water. When half done reverse chickens and continue to baste; cook until tender and a chestnut brown. Serve on a hot platter, pouring over 1 tablespoon of melted butter.
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To Roast a Goose
Prepare the same as for ducks. Sage. thyme and parsley may be added to the dressing,. It requires only a little butter. Cook 3 hours. Remove nearly all fat that drips from the goose, as it will make the gray too oily. Add the giblets to the gravy.
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Roast Duck
Wash duck and rub with salt and pepper; put in roasting pan with 1 pint. of water. When half done dredge with flour; baste often. One-half hour before duck is done put in a hot skillet 1 tablespoon of butter and lard mixed, enough bread crumbs for dressing, tablespoons of stock, a dash of onion, season highly with pepper and salt; stir until a chestnut brown, then stuff duck and put back in pan. Cook ½ hour longer. Serve with currant jelly. Add any crumbs left to gravy, also giblets.
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Fried Chicken & Gravy
To Fry Chicken
Cut up the chicken and put in cold water with a little salt; let stay 1 hour, then wash off in clear water. Dip pieces of chicken in sifted flour with plenty of black pepper. Have hot lard in a skillet; fry a light brown. Make a biscuit dough and cut in long straight pieces and cook.
To Make the Gravy
When the chicken is done take out and put in the skillet 1 tablespoon of flour; when it is well mixed add 1 cup sweet milk, salt and pepper, stirring all the while. This is to be served with the chicken.
____________Beverages __________
Iced Tea
Iced Tea: 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.
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The Perfect Cup of Tea
Perfect tea requires only a few simple elements.
"Hot the pot." Pour hot water into a ceramic teapot and let it sit until time to use.
Using cool, fresh tap water, fill the kettle and bring it to a boil.
As the water in the kettle is about to boil, empty the teapot, dry it and measure into it 1 teaspoonful of tea per cup plus "one for the pot." Tea bags may be substituted if you prefer.
Just as the water has come to a full, rolling boil, bring the "pot to the kettle" and place it next to the stove. If the water continues to boil, it will become flat and decrease the flavor of the tea. So, immediately pour water over the tea leaves.
Put a lid on the teapot, cover it with a tea cozy and let steep for 5 minutes. Stir once during the steeping process. Using a strainer, pour tea into cups and serve.
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Blackberry Tea
Pick the blackberry leaves and dry them. When you want to make tea, just crumble a couple of teaspoons of leaves to one cup of boiling water. Steep for five to ten minutes, and you have blackberry tea.
Sunflower Coffee
Roast whole sunflower seeds, pound and sieve. Pour boiling water over, strain and drink.
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MOCK CREAM FOR COFFEE
Mix half a tablespoon of flour with pint of new milk; let it simmer for five minutes, then beat up a yolk of an egg, stir it into the milk while boiling, and run it through a lawn sieve.
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Ginger-Pop
Take three-quarters of a pound of white sugar, one ounce of cream of tartar, the juice and rind of a lemon, one ounce of bruised ginger, put the whole into a pan, and pour over it four quarts of boiling water; let it stand till lukewarm, and then add a tablespoonful of yeast. When it has ceased boiling, bottle it off in small soda-water bottles or jars. It will be fit for use in twenty-four hours.
______________Craft Recipe's______________
English Blessing
May your path be strewn with flowers,
memories, friends and happy hours.
May blessings come from above,
to fill your life with peace and love.
Victorian Potpourri & Sachet
Amount Measure Ingredient -- Preparation Method
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4 cups Oak Moss - Cut
4 cups Rosebuds & Petals -- (Red)
2 cups Cinnamon Chips - Small cut
2 cups Lemon Verbena - Whole -- (Crushed)
2 cups Windmill Pods -- (Burgundy)
1 cup Cellulose Fiber Fixative
1 cup Lavender No.2 -- (Blue-Grey)
OIL: Rose Garden with Cinnamon
Directions: Blend all.
Sachet & Dream Pillows Sachets are attractive cotton,
silk or linen bags filled with potpourri and tied
with ribbon. Lace or embroidery may be added.
Sachet bags are often small, traditionally about
3 x 5 inches (but you can make them any size).
The following recipes are for the potpourri only.
Cure a minimum of 4 weeks before filling sachets
to maximize aroma.
Victorian Fancy Jar Potpourri
Amount Measure Ingredient -- Preparation Method
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3 cups Rosebuds & Petals -- (Red)
2 cups Angel Wings -- (Pink)
2 cups Larkspur Petals -- (Blue)
2 cups Lemon Verbena Leaves
2 cups Pearly Everlasting -- (White)
2 cups Rose Buds -- (Pink Boutons)
1 cup Cloves - Whole
1 cup Cornflowers -- (Blue) with Calyx
1 cup Globe Amaranth Flowers -- (Purple)
1 cup Rosebuds & Petals -- (Pink/Indian)
1 cup Uva Ursi -- (Pinguica) Leaves
1 cup Windmill Pods -- (Burgundy)
1/2 cup Juniper Berries -- (Blue) - Whole
1/2 cup Orris Root - Cut
OIL: Rose Garden with Strawberry
Directions: Blend all.
These Floral Potpourris are softer with
Victorian whites and pinks
capturing the beauty of romance.
Victorian Bride Potpourri & Sachet
4 cups Angel Wings -- (White)
3 cups Rosebuds & Petals -- (Red)
2 cups Curly Pods -- (Gold)
2 cups Globe Amaranth Flowers -- (Purple)
2 cups Larkspur Petals -- (Blue)
2 cups Pearly Everlasting -- (White)
2 cups Rose Buds -- (Pink Boutons)
1 cup Oak Moss - Cut
OIL: Carnation or Spring Floral
Directions: Just Blend all the ingredients together.
Wedding Lace Sachet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups Rosebuds & Petals -- (Pink/Indian)
6 cups Rosebuds & Petals -- (Red)
4 cups Lemon Verbena Leaves
3 cups Oak Moss - Cut
2 cups Chamomile -- (White/Roman)Flwrs
2 cups Juniper Berries -- (Blue)-Whole
2 cups Windmill Pods -- (Blue)
2 cups Windmill Pods -- (Burgundy)
1 cup Uva Ursi -- (Pinguica) Leaves
OIL: Spring Floral or Floral Bouquet
Directions: Blend all.
Express your joy and happiness with
the romantic language of flowers.
Victorian Bride Potpourri compliments
white lace with roses and touches of
gold. English lavender mixed with
roman chamomile creates a symbol of purity
on a wedding day. Create long lasting
favors with these sachet potpourris by
wrapping them in tulle and ribbon.
Floral wedding throw is a fragrant
alternative to rice or bird seed.
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Handmaiden of Jesus
