.
POTATO CRUST for meat pies is made by adding one teacupful of cream to six
large potatoes that have been boiled and mashed fine. Add flour enough to
roll, and a little salt, and handle as little as possible. - [Cincinnati
Times]
STUFFED POTATOES: Choose some large potatoes, peel them, cut a small piece
off the top of each, and scoop them out carefully with a knife and fill them
with sausage meat; replace the top pieces. Grease a baking pan with butter
and lay the potatoes side by side in it, with a little lump of butter between
each; bake them in a hot oven - [Good Housekeeping]
VELVET PUDDING: Five eggs beaten separately, one cup of white sugar; beat
well together, then stir in four tablespoonfuls of corn starch dissolved
in a little sweet milk, let it come to boiling point, then stir in briskly
the other ingredients, then let it boil until it becomes quite thick, remove
it from the fire, pour into your baking dish. When nearly done take the white
of eggs, beaten to a froth with one cup of sugar, and pour over the top of
the pudding. - [Boston Budget] - (Marion Herald - April 5, 1887 - pg 7)
NICE COOKIES are made with one cup of butter, two cups of sugar, three eggs,
two teaspoonfuls each of baking powder and boiling water, and flour enough
to knead as soft as can be rolled out - [Boston Budget] - Marion Herald,
April 19, 1887 - pg 2
BEATEN BISCUITS - Two pints of flour, one teaspoon of salt, one tablespoon
of lard, mix into a stiff dough with equal parts of water and milk; beat
thirty minutes with a wooden spoon; bake in a quick oven. - [The Household]
- Marion Herald, April 19, 1887 - pg 2
EXCELLENT BAKED BROWN BREAD: Three cups of Indian meal, three cups of rye
meal, one-half cup of sour milk, one-half cup of molasses, three and one-half
cups of warm water, one teaspoonful of soda. Bake, covered close, one and
one-half hours - [Exchange] - Marion Herald, April 19, 1887 - pg 2)
CRUMB GRIDDLE CAKES - The night before using put some bread crumbs to soak
in one quart of sour milk; in the morning rub through a sieve and add flour
well-beaten eggs, two teaspoons soda dissolved in a little water, one tablespoon
melted butter and enough cornmeal to make them the consistency of ordinary
griddle cakes. It is better to beat yolks and whites separately, stirring
the whites lightly in just before baking - [Boston Bulletin] - (Marion Herald,
April 19, 1887 - pg 2)
GERMAN BREAD: One pint of boiled milk, one-half tea-cup of sugar, one-half
cup of lard, two-thirds of a cup of yeast. Mix the yeast and milk and let
rise light; add the sugar and shortening with flour enough to make a soft
dough; roll out an inch thick on a well-floured board. Divide the dough and
put each in a baking tin; make a dozen indentures with the finger on the
top. Put a small piece of butter in each and sift over the whole one
tablespoonful of sugar missed with the same quantity of ground cinnamon.
Let stand till light, then bake in a quick oven. - [The Caterer] - (Marion
Herald, April 19, 1887 - pg 2)
CHICKEN PIE CRUST: One egg, six tablespoonfuls of melted butter, one cup
of sweet milk, two cups of flour, three teaspoonfuls of baking powder. This
makes just enough for a pie made of one chicken. After the chicken is cooked,
put it, with gravy slightly thickened, into an earthen baking dish; stir
the ingredients mentioned above together, and spread over the chicken. (Marion
Herald, May 19, 1887 - pg 3)
BOILED BEEF: Put in a pot a thick piece of beef, pour on just boiling water
enough to cover; boil gently for four hours. Season with salt and pepper.
Serve with celery, sauce or drawn butter. - [Louisville Courier-Journal]
(Marion Herald, June 9, 1887 - pg 2)
BROWN BREAD: Take enough bread sponge after the first rising for one loaf,
add one-half cup of sugar, a tablespoonful of butter, one-half teaspoonful
of soda, and stir in graham flour until quite stiff. Pour into broad tin,
and when light bake. - [Baptist Weekly] (Marion Herald, July 7, 1887)
SOUTHERN CHICKEN STEW: Cut up two young chickens, put in a saucepan with
water, boil until tender; when half done slice some raw potatoes and throw
in; when they are done, thicken the gravy with a little flour and butter;
season with salt and pepper - [Louisville Courier Journal] - (Marion Herald,
July 14, 1887)
CLOVE CAKE: One pound of flour, one pound of sugar, one-half pound of butter,
one pound of raisins, two eggs, one teacup of milk, one teaspoonful of soda,
one teaspoonful each of cinnamon, cloves and nutmeg. (Marion Herald, July
14, 1887)
Try buttermilk for the removal of tan and walnut stains and freckles. (Marion
Herald, Aug 4, 1887)
SAUSAGE: To fifty pounds meat, twelve ounces salt, four of ground black pepper,
two of fine sage, and two of saltpeter. The sausage is better to be one-half
beef. (Marion Herald, Aug 4, 1887)
CREAMERY BUTTER is worked by being passed under the roller and pressed with
a sponge covered with fine muslin. The butter passes under the roller about
fifteen times, being turned and pressed each time. - [Chicago Journal] -
(Marion Herald, Aug 4, 1887)
CRANBERRY PUDDING: Cranberry pudding is made by pouring boiling water on
a pint of bread crumbs; melt a tablespoonful of butter and stir in. When
the bread is softened, add two eggs and beat thoroughly with the bread. Then
put in a pint of the stewed fruit and sweeten to your taste. Bake in a hot
over for half an hour - [Mother's Magazine] - (Marion Herald, Aug 4,
1887)
SOFT CORN BREAD: A heaping pint of good fresh corn-meal, piece of lard size
of small egg, half teaspoonful of soda, buttermilk to make thick butter,
one teaspoonful of sugar, salt to taste; beat two eggs till very light; stir
into the batter. Then from a boiling tea-kettle pour in water till batter
is very thin. Bake in earthenware and serve in same dish with spoon. - [Boston
Budget] - (Marion Herald, Aug 4, 1887)
Before fruit stains are washed, pour clear, boiling water through them, or
wet them with whisky or ammonia. Or rub with common baking soda, wet with
coal oil and hang in the sun. Freezing will take out old fruit stains. (Marion
Herald, August 18, 1887)
TEA CAKES: Beat up one egg in a teacupful of milk warm one-fourth pound of
fresh butter in the milk, add a pinch of salt and stir well with one pound
of roll dough; divide the mixture into four pieces, round them and bake in
a brisk over for half an hour. Cut them open and batter them. The addition
of a little sugar and a few currents will make nice buns. - [Exchange] -
(Marion Herald, August 18, 1887)
ALBANY BREAKFAST CAKE - Six eggs, one quart of milk, one teaspoonful of salt,
a half teaspoon of soda, dissolved in hot water. Stir in corn meal to make
a thick batter and bake in quick over - [Baptist Weekly] - (Marion
Herald, Sept 22, 1887)
PLAIN LIGHT ROLLS: Take a piece of dough when making light bread, add to
it two tablespoonful of sugar, half a cup of lard, one egg, and flour to
make a stiff dough, let rise and bake in a hot oven. - [Louisville
Courier-Journal] - (Marion Herald, Sept 22, 1887)
CURRIED KIDNEYS: Take one teaspoonful of curry powder, one of flour, a little
pepper and alt, into a smooth paste. Split the kidneys, spread the paste
over them, and fry in as little butter as possible. Serve hot, on fried snippets.
- [Cincinnati Times] (Marion Herald, Sept 22, 1887)
ORANGE AMBROSIA: Slice oranges and sprinkle with sugar. Let them stand for
about an hour. Then take a glass dish and put a layer of organs in the bottom,
then cover with a layer of grate cocoanut, then a layer of organs. Continue
in this way until the dish is full, cocoanut on top. This is delicious. -
[Household] (Marion Herald, Sept 22, 1887)
CORN MEAL MUFFINS: Beat three eggs lightly. Stir them into a pint of buttermilk
and a teacup of sour cream. Add a teaspoon of soda and a tablespoonful of
lard, with meal to make a stiff batter. Bake in a hot, well-greased molds.
- [Good Cheer] - (Marion Herald, Jan. 12, 1888)
SUCCOTASH - Boil a piece of pork almost an hour. Put your lima beans in about
fifteen minutes after the pork. Cut lightly the corn off the cobs, and scrape
the cobs with the back of the knife. Put in the corn fifteen minutes after
the beans. Boil the cobs with the corn. - [N. Y. Observer] (Marion Herald,
Jan. 12, 1888)
CAKE WITHOUT EGGS - One cup of sugar, one-half cup of molasses, one cup of
milk, one-half cu of butter, two cups of flour, one cup of raisins, chopped,
one teaspoonful each of cinnamon, cloves, allspice, and soda, and one-half
teaspoonful of cream of tartar. I sometimes add one cup of chopped walnut
meats. - [Household] (Marion Herald, Jan. 12, 1888)
OYSTER LEAVES: With a pointed, sharp knife cut off the tops of some small,
round French rolls; scrape out the crumbs and fry them crisp in clarified
butter. Stew as many oysters as needed. First, however, remove the fringe,
or "beard" and cut them in tow. Fill the rolls with the oysters, well mixed
with the crumbs, and a bit of butter to each, put on the lids and set in
the oven to brown. Serve with fired bread crumbs sprinkled on them. - [Cincinnati
Times] (Marion Herald, Jan. 12, 1888)
PICCALILLI: One peck of green tomatoes chopped fine; one pint of salt; cover
with water, let stand twenty-four hours. Take out and let stand in fresh
water twenty-four hours. Drain well. Add twelve green peppers, six onions,
two heads of cabbages, all chopped fine. Put all in a kettle; add vinegar
and water in equal quantities, enough to cover; let scald; drain again. Add
one pound of mustard, one teacupful each of molasses and rated horseradish;
spice to taste; mix well. Put in a jar, cover with vinegar and one teacupful
of brown sugar. - [Boston Budget] (Marion Herald, Jan. 12, 1888)
VERONA CREAM: Soak half a box of gelatine in one cup of milk and add the
juice of two lemons and one cup of sugar; heat until the sugar and gelatine
are dissolved, then add one pint of cream, mix well and turn into cups to
cool. - [Christian Union] (Marion Herald, Feb 9, 1888)
PINE-APPLE CREAM: Dissolve one pint of gelatine in one pint of cold water.
Put one pint of grated pine-apple with half a pint of sugar in a saucepan,
and set on the stove to simmer. Add the gelatine, and stir five minutes.
Turn into a pan and add a pint of whipped cream. Set on ice. - [Louisville
Courier-Journal] (Marion Herald, Feb 9, 1888)
ORANGE PIE: Take the juice and granted rind of one orange; one small cup
of sugar; yolk of three eggs; one tablespoon of corn starch, make smooth
with milk; piece of butter as large as a chestnut, and one cup of milk. Beat
the whites of the three eggs with sugar and place on the top after the pie
is baked, leaving in the oven until browned. - [Boston Budget] (Marion Herald,
Feb 9, 1888)
FRIED ONIONS: Having peeled the onions, cut them in rings and throw them
into enough very hot fat in the ring pan to float them. If the fat is kept
at the right heat the onions will not require much attention while cooking.
As soon as they are golden brown take them out of the pan with a skimmer
and throw them on to paper to absorb the grease - [Farmer and Manufacturer]
(Marion Herald, Feb 9, 1888)
POULET DE SWISS: Boil one cupful of rice in four cups of water. Stir gently
when done, and set in the oven with the doors open half an hour until dry.
Cut up some cold scraps of boiled or roast chicken and set it over the fire
in a sauce pan with a little soup stock, add salt, pepper a tablespoonful
of walnut catsup, and a teaspoon of extract of celery; rub a mump of butter
in corn-starch to thicken. Let boil. Put the rice in a ring on a heated flat
dish, pour the minced chicken over, and lay upon it lightly a dozen poached
eggs. - [Good Cheer] (Marion Herald, Feb 9, 1888)
