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Preble County  Ohio Genealogy and History

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Recipes
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''Dinner may be pleasant,
So may social tea,
But yet, me thinks the breakfast
Is best of all the three,"


DISCLAIMER! None of these recipes have been tried out. Good luck!

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BREADS

In making bread during cold weather, the flour should be thoroughly warmed before mixing. Care should be taken to have the yeast fresh, and to keep the dough from getting chilled while rising.

To Cut Warm Bread. -- Heat a thin-bladed knife on the stove or in boiling water.

Tip Top Rolls.
Two heaping cups of flour, one tablespoonful of sugar, one egg, one cup of milk, one tablespoonful of butter, two teaspoonsful of baking powder; bake in roll pan.
Mrs. T. F. Sharpe.
["Riverside recipe book", 1890, By Mrs. C. M. Lathrop]

Corn Bread.
One cup of corn meal, one cup of flour, two eggs, two tablespoonsful of melted butter, half a pint of sweet milk, two and a-half teaspoonsful of baking powder, a pinch of salt.
Mrs. T. F. Sharpe.
["Riverside recipe book", 1890, By Mrs. C. M. Lathrop]

Tea Bolls.
Two quarts of flour, one pint of milk, one tablespoonful of butter. Scald milk and cool, two dessert spoonsful of sugar, one cup of yeast.
Put all of these in flour, but not mix until morning, then knead and put away to use.
Make into rolls and let rise to bake.
["Riverside recipe book", 1890, By Mrs. C. M. Lathrop]

Muffins.
One quart of flour with three teaspoonsful baking powder sifted into it, three eggs, yolks and whites beaten separately, one tablespoonful melted butter, and milk enough for a stiff batter.
Mrs. B. B. Booth.
["Riverside recipe book", 1890, By Mrs. C. M. Lathrop]

Puffett.
One pint milk, three pints flour, three teaspoonsful baking powder, three eggs, one tea cup sugar, not quite a cup of butter, a little salt. Bake thirty minutes.
Mrs. F. E. Lathrop.
["Riverside recipe book", 1890, By Mrs. C. M. Lathrop]

Biscuits.
One quart flour, three teaspoons baking powder, piece of butter the size of an egg, mix with water, or half milk; roll and cut.
Mrs. F. E. Lathrop.
["Riverside recipe book", 1890, By Mrs. C. M. Lathrop]

Muffins.
One quart of milk, three eggs, tablespoonful of butter. Make batter with flour thicker than griddle cakes, two teaspoonsful cream of tartar and one of soda.
Mrs. F. E. Lathrop.
["Riverside recipe book", 1890, By Mrs. C. M. Lathrop]

Pop Overs.
Two eggs, two cups milk, two cups flour, piece of butter size of a walnut. Bake in pop-over tins.
Mrs. F. E. Lathrop.
["Riverside recipe book", 1890, By Mrs. C. M. Lathrop]

Puffs for Breakfast.
One pint of milk, one pint of flour, two eggs, a piece of butter the size of a egg, a pinch of salt. Place the flour in a basin, make a hollow in the centre, put in the lump of butter, the eggs and the salt. Work butter and eggs well together, and add the milk gradually, bringing all to a smooth batter. Bake in patty pans, from one quarter to half an hour, according to the heat of the oven.
["Riverside recipe book", 1890, By Mrs. C. M. Lathrop]

Tea Cakes.
One pint of milk, three eggs, one tablespoon of butter, four large tablespoons of flour, half a teaspoonful of baking powder; bake in jelly cake tins in a quick oven, butter them while hot, and place one above the other.
["Riverside recipe book", 1890, By Mrs. C. M. Lathrop]

Waffles.
One quart of sour cream (or milk, and a piece of butter size of an egg) one teaspoonful saluratus, three eggs; make as thick as pancakes, and bake when waffle iron is hot, and well greased.
["Riverside recipe book", 1890, By Mrs. C. M. Lathrop]

Corn Bread.
One pint milk, two eggs, one and one half cups flour, two large tablespoonsful melted lard, one teaspoonful of soda, two of cream tartar, salt, and a very little sugar.
Miss Brown.
["Riverside recipe book", 1890, By Mrs. C. M. Lathrop]


MEATS

Chicken-fried Venison Steaks
Use round of venison and cut into steaks about ¾-inch thick. Remove any fat or membrane, and pound steaks with a meat mallet. Dredge the steaks in a mixture of flour, garlic salt, pepper and parsley. Heat about ¼-inch of oil in a deep frying pan, and brown the steaks on both sides in the hot oil or butter. Remove the steaks and drain them on paper towels. Measure the drippings in the pan, and adjust to make about 3 Tablespoons. Stir in 3 Tablespoons flour and brown slightly. Add ½ cup milk and cook, stirring constantly over a low heat, until thickened. Add ½ teaspoon instant coffee and salt and pepper to taste. Return steaks to the gravy and heat through.
[Courtesy of ODNR Division of Wildlife]


Fayette County Deer Jerky
Marinade:
½ bottle of liquid smoke (2 ounces)
¾ cup of Worcestershire sauce
¾ cup of soy sauce
1 tsp of seasoning salt
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of pepper
½ bottle of Tabasco sauce (to taste)

Mix liquid smoke, worcestershire sauce, soy sauce, seasoning salt, garlic and onion powder, pepper and Tabasco sauce in large bowl. Cut deer meat into ¼-inch thick slices and marinate in bowl overnight. Place meat in dehydrator or oven at 125-140°F degrees for 10 to 12 hours. Cook until meat snaps.
Makes 5 pounds
[Courtesy of ODNR Division of Wildlife]


Hunter's Style Venison
1½ pounds of venison, cut in chunks (need not be the most tender portions)
¼ cup butter or margarine
1 pound sliced mushrooms
1 bunch of green onions, chopped
1 can beef bouillon
½ cup dry white wine
Parsley
Onion powder
Garlic powder
Herb croutons

Brown the venison in butter or margarine, add mushrooms and green onions and saute for several minutes. Add bouillon, seasonings and wine, cover and simmer for two hours, until meat is very tender, or remove to a baking dish, cover and bake at 325°F for two hours. When ready to serve, add 2 cups herb croutons, stir and serve.
[Courtesy of ODNR Division of Wildlife]


FISH

Mustard-Broiled Walleye
1½ lbs. walleye
2 Tbsp oil
2 Tbsp mayonnaise
1 Tbsp Dijon mustard
Fresh lemon juice to taste
¼ cup chopped parsley
Freshly ground pepper to taste
Grated parmesan cheese

Preheat broiler. Place walleye in single layer on lightly greased broiler pan. Brush fish lightly with oil. Combine mayonnaise, mustard, lemon juice, parsley, and pepper; spread mixture onto fish. Broil walleye for 3 to 8 minutes, or until topping is browned and fish flakes easily when tested with a fork. About one minute before the fish is completely cooked, sprinkle a bit of parmesan cheese on the top of the fish. The cooking time will vary depending on the thickness of the fillets. Place fish on heated platter; serve at once.
[Courtesy of ODNR Division of Wildlife]


DESSERTS
"Sweets to the Sweet."


Huckleberry Pudding.
One quart of canned huckleberries, one quart of flour, one pint molasses, one tablespoon of soda. Mix molasses well together. Put some of the flour on the berries, mix all together, adding spice, cinnamon, allspice, ginger, in all a tablespoonf ul. A very little cloves, mace, and add salt. Steam three hours.
Mrs. O. Hickok.
["Riverside recipe book", 1890, By Mrs. C. M. Lathrop]

Indian Pudding.
One quart of milk and a little salt, with one quarter pound suet, finely chopped. Let them be scalding hot, put the dish in a kettle of boiling water to avoid burning, and add a little nutmeg, indian meal, to make it of the consistency of mush, sweeten to taste (two scant cups of meal stirred in gradually).
Mrs. F. E. Lathrop.
["Riverside recipe book", 1890, By Mrs. C. M. Lathrop]

Lemon Pudding.
Beat together the yolks of ten eggs, one half pound of powdered sugar, juice of three lemons and peel of one. Soak one ounce of gelatine in three-eights of a pint of hot water, and beat well. Beat whites of eggs very stiff and stir in last.
Sauce.óBoil one pint of cream, and one quarter of a pound of powdered sugar. Beat yolks of four eggs, and stir in, flavor to taste.
Norwegian Recipe. Mrs. Donald.
["Riverside recipe book", 1890, By Mrs. C. M. Lathrop]



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