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Allegheny County
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Allegheny County
Pittsburgh Tested Recipes Prepared by The Ladies of Trinity M. E. Church
Smallman and Twenty-fifth streets, 1885


BREAD

Bread is a necessary article on every table; it is, therefore, important that it should be good. The most luxurious meal will not be a success if the bread is unpalatable.Every step of the process, from the setting of the sponge to the removal from the oven, should be taken with the greatest care. The flour should be of the best quality, and always sifted, as that gives it additional lightness. The sponge must be kept warm; this may be done in cold weather by setting the vessel containing the sponge in another containing hot water. A stone crock will retain the warmth much better than tin. The oven should be just hot enough to hold the hand in while you can count twenty quickly.

YEAST No. 1.

Put one large handful of hops in a bag, boil in three pints of water with six medium-sized pared potatoes; when boiled take the potatoes out and beat until very light; then put them into the hop water again and set on the stove until scalding hot; then put in a crock one pint of flour and one teaspoonful of ginger, and pour potato water gradually over this and beat until cool; then add one cup of yeast. It should be made in the morning and kept in a warm place all day and stirred often; one teacup will bake eight or nine loaves of bread. Keep in a cool place.

Mrs. Elliott, New Florence, Pa.

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YEAST, No. 2.

Grate eight potatoes, one handful of hops, boil and strain; one cup of salt, one cup of sugar; pour on this one gallon of boiling water. When cool put in yeast and let it rise.

Mrs. A. B. Todd, West Elizabeth, Pa.

 

BEST DRIED YEAST, No. 3.

One dozen potatoes, three handsful of hops, five quarts of water; wash the potatoes clean, but do not peel; put them on to boil with the hops and water and boil one hour; mash the potatoes well in with the hops, put one quart of flour in a crock, and pour the mixture boiling hot through a sieve on the flour; stir it well when cool; add one pint good yeast. When light take two-thirds corn meal and one-third flour, mix well and spread out to dry.

Mother, Bolivar, Pa.

 

YEAST, No. 4.

Potato Ball.—Take six good sized potatoes, two tablespoonfuls sugar, one teaspoonful salt; boil and mash the potatoes and mix well together with the salt and sugar; make into ball and let this stand two days; then make another ball as before and mix the two balls together; then divide into two separate balls; use one for baking and put the other away for the next time; always make two balls before baking. One ball is sufficient strength for nine good sized loaves, and makes excellent bread without any other yeast.

Mrs. Jennie Drumm, Pittsburgh, Pa.

 

BREAD.

Pare and boil six good sized potatoes; mash them in the water and strain through the colander; when lukewarm stir in a cup of yeast and let stand over night; in the morning stir in enough flour to make a batter, and a little salt, and let it stand until light, which will take about two hours; then mix stiff and let rise the third time; when light mould out into loaves and let it stand until very light, then bake about three-quarters of an hour.

Ella Huffman, Pittsburgh, Pa.

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LIGHT BISCUIT.

One pint sweet milk come to the boil; then stir in one tablespoon lard and one teacup sugar; when lukewarm one teacup yeast and flour to make a stiff batter, not as stiff as bread; in the morning add one-half cup more sugar and knead; let raise again; then make into biscuit.

Mrs. E. Potter, Pittsburgh, Pa.


MUFFINS.

With one pint of sweet milk and sufficient wheat flour make a thick batter; add a little salt, a lablespoonful of melted butter, two teaspoonsful of baking powder; bake quickly in muffin rings.

Mrs. H. P. Hartley.


CORN BREAD, No. 1.

One pint corn meal, one-half pint flour, one-half cup sugar, two eggs, tablespoonful butter, teaspoonful of soda; mix with buttermilk; bake twenty minutes.

Mary Douglas, Pittsburgh, Pa.


CORN BREAD, No. 2.

Two eggs well beaten, one-half cup of butter, one cup of sweet milk, one teaspoonful of sugar, one and one-half cups corn meal, one-half cup of wheat flour, two teaspoonfuls of baking powder.

Jennie Bossart, Latrobe, Pa.


CORN BREAD, No. 3.

One cup of sweet milk, one cup of sour milk, one cup of sugar, three-fourths cup of butter, two cups of corn meal, two cups of flour, two eggs, one teaspoonful of soda, one teaspoonful of salt, one teaspoonful of cream tartar; beat eggs, butter and sugar together.

Mrs. J. M. Keister, Irwin, Pa.


CORN PONE.

Two cups of corn meal, one cup of flour, one-half cup of sugar, two tablespoonfuls of lard, two eggs, one teaspoonful of soda, one-half teaspoonful of cream tartar, one cup of milk.

Mrs. J. Focer, Pittsburgh, Pa.

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STEAMED CORN BREAD.

Two cups of sweet milk, three cups of sour milk, five cups of meal and two of flour, one cup of sugar, two teaspoons of salt, one teaspoon of soda; steam three hours, then bake till brown.

Alice M. W., New Florence, Pa.


CORN MEAL MUFFINS.

One and one-half cups of corn meal, same of flour, one-half cup of sugar, one teaspoon of salt, two eggs, one tablespoon of butter, two teaspoons baking powder, and milk or water enough to make a stiff batter; bake in gem pans.

Mrs- W. Cramp, Crafton, Pa.


TEA ROLLS.

Scald a pint of milk, add one tablespoonful of sugar, one-half cup of butter, one teaspoonful of salt, two eggs well beaten, one-half cup of yeast, and flour enough to make a stiff batter; let rise over night; in the morning mix stiff; knead well and let it rise again; when light roll it three-fourths of an inch thick; cut with a biscuit cutter and butter one-half and roll the other half over it; let it rise until very-light, then bake.

Mrs. A. Smith, Pittsburgh, Pa.


RICE MUFFINS
.

One cup of cold boiled rice, one pint of flour, two eggs, one quart of milk, one tablespoon of butter; mix all together and bake quickly.

Mrs. M. Larimer, Pittsburgh, Pa.


SHORT CAKE.

Sift together one and one-half pints of flour, four tablespoons sugar, one-half teaspoon of salt, a heaping teaspoon of baking powder; put in four tablespoons of butter cold, add three beaten eggs, one cup of milk; mix into a smooth dough with little hand rolling out in two cakes; place one on top of the other and bake. This is very nice with any kind of fruit. I like it best with oranges sliced very thin and smothered in sugar.

Mrs. Ash, Scottdale, Pa.

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LETTIE'S BROWN BISCUIT.

Two quarts of unbolted flour, one teaspoon of salt, one tablespoon of butter and lard, mixed well; then take a quart and a half of sour cream and add one-half teaspoon of soda; do not make them stiff, but mix well and turn out on the board, well covered with wheat flour, pressed to the required thickness with the hand. Bake in a hot oven for ten minutes.

Letitia McCune, Allegheny City, Pa.


BROWN BREAD.

For sponge take one quart of water, one potato and one cup of yeast, and enough brown flour to thicken the sponge; in the morning take one tablespoon of lard and one tablespoon of sugar and a little salt and mix with sponge; stiffen with white flour. This makes two loaves.

Caroline Hay, Pittsburgh, Pa.


BOSTON BROWN BREAD.

Two tea cups of Graham flour, one and a half cups corn meal, one-half cup of molasses, pinch of salt, one pint of sweet milk, one-half teaspoon of soda; mix Graham, corn meal and milk; stir soda in molasses and add last; steam three hours in tight pail; set in kettle of hot water; put in oven a few minutes to brown.

Mrs. Wm. Bailey, Pittsburgh, Pa.


JOHNNY CAKE.

Two eggs, one tea cup of sugar, one half cup of butter, one and a half cups of sweet milk, one and a half cups cornmeal, one and a half cups of flour, three teaspoons baking powder, a little salt; bake half an hour in slow oven.

Mrs, Wm. Batley, Pittsburgh, Pa.


TEA CAKE.

Take three eggs, one and one-half cups of sugar, one-third of a cup of butter, one cup of sweet milk, four cups of flour having in it one measure of  Banner powder.

Ada Boyle, Allegheny City, Pa.

Page 10

MOTHER'S RUSK.

Two eggs, one cup of sugar, one tablespoonful of lard, one pint of sweet milk, one-half cup of yeast; beat eggs and sugar together; heat the milk enough to melt the lard; stir these ingredients together with enough flour to make a stiff batter; let this stand over night; in the morning add flour enough to make the dough the consistency of bread dough; let it raise until light and bake the same as light cakes.

Junik De Akmit, Pittsburgh, Pa.


CRACKERS.

One pint of flour, one tablespoonful of lard and butter mixed work these together until they are very stiff; beat fifteen minutes and; roll very thin; bake in a moderately hot oven.

Mrs. L. D. Ayers, Sharpsburg, Pa.


CORN MUFFINS.

One cup of corn meal, two cups of flour, one cup of sweet milk, one half cup of butter, one-half cup of sugar, three eggs, three teaspoonfuls baking powder added just before baking; bake in muffin rings or gem pans.

Mrs. Soutpierland, Newport, R. I.


NEW ENGLAND BROWN BREAD.

One cup of Indian meal, one cup of white flour, one cup of Graham flour, two-thirds of a cup of molasses, a teaspoonful of salt and two of baking powder; mix to a thin batter with sweet milk; boil in a pudding boiler or tin pail with close lid, placed in a pot of boiling water three hours; care must be taken that the water does not come so high on the tin pail as to get in round the lid; eat while hot.

Mrs. Southerland, Newport, R. I.


PONE, No. 1.

One quart of sour milk, three eggs, a little salt, one-half cup of Orleans molasses, one-half teaspoon of butter, two tablespoons of flour, corn meal to make a light batter; bake quick in hot oven.

Mrs. Eckley, Scottdale, Pa.

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PONE, NO. 2

One pint of sour milk, one cup of flour, two cups of corn meal, two tablespoonful of sugar, one egg, one teaspoonful of soda dissolved in a little milk, a little salt; bake in pie pans.

Maggie Hammers, Bolivar, Pa


BISCUIT

Take one quart of flour, one measure of Banner baking powder and one teaspoonful of cold shortening and mix in with a spoon sufficient cold sweet milk or water; this makes a dough too soft to be rolled; turn it out on your tray lid well floured; press with your hand to the desired thickness; cut into shapes and bake at once in a very quick oven.

Mrs. Sophia Hague, Pittsburgh, Pa.


MUFFINS

Two tablespoons of sugar, one tablespoon of shortening melted, one cup of sour milk, two eggs, one teaspoonful of soda dissolved in warm water, one-half teaspoonful of salt; mix rather stiff and bake in muffin rings for twenty minutes.

Mrs. E. T. Millar, Pittsburgh, Pa.


EXTRA SODA BISCUIT

One pound of flour, three ounces of shortening, one ounce of baking powder, milk to make a soft dough, a little salt.

Mrs. Collard, Pittsburgh, Pa


GRAHAM GEMS

One quart of flour, half white and half Graham, two teaspoonfuls of baking powder, one teaspoonful of butter, one saltspoon of salt, one beaten egg, one-fourth cup of sugar; stir together with sweet milk to the proper consistency and bake.

Mrs. Robinson, Erie, Pa.

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GRAHAM BISCUIT

Three pints of Graham flour, one teaspoon of salt, three teaspoons of brown sugar, three tablespoons of baking powder, two large tablespoons of lard; mix with engough water to make a soft dough.

Mrs. J. B. Rowley, Pittsburgh, Pa.


SPANISH BUNS

Two and a half cups brown sugar, three-fourths of a cup of butter, one teaspoon of soda, one cup of sour milk, two whole eggs, six yolks, whites for frosting, one tablespoon of cinnamon, one-half tablespoon of cloves, 1 tablespoon of nutmeg, one teaspoon lemon; thicken same as cake; bake in sheets, cut in square and frost on all sides; very nice.

Mrs. C. M. Bryant, Buffalo, N. Y.


FIG FILLING FOR CAKE

One pound of figs washed and chopped fine, one cup of water, once cup of sugar; boil until quite thick.

Mrs. C. M. Bryant, Buffalo, N. Y.


BREAKFAST DISHES

A DELICIOUS CUP OF COFFEE

Never buy ground coffee. When about to make coffee take the brown berries and heat them hot, then grind while hot; have your coffee-pot clean, empty and dry, allowing no coffee or old grounds. Put your dry coffee in the pot, tied up loosely in a bit of lace-net or very thin Swiss mull, and pour over it as much hard boiling water as you want coffee; put a tight cork in the spout and see that the lid fits closely; put a cloth in it if it does not, and let it stand back for ten minutes. The idea is to keep all the aroma-charged steam in the coffee-pot, and have the subtle oil retained instead of wandering out of doors regaling the neighbors, whild you drink brown warm water.

Rev. M. D. Lichliter

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FRENCH TOAST

Take two or three egss, beat well and stir with pint of milk (water will do), and pinch of salt; have skillet hot with butter, then dip the bread in the mixture; fry a nice brown quickly and serve while hot.

Mis Aggie Wightman, Freedom, Pa.


RICE GRIDDLE CAKES

For a family of four take one-half cup of rice and cook well; when cold mix with a batter of one quart of flour, two eggs, not quite a pint of milk, and as much baking powder as you would put in for biscuit; bake the same as any other griddle cake; don't forget to salt the rice when boiling it.

K. Neiper, Pittsburgh, Pa.


BREAD CAKES

Pour a pint of buttermilk over pieces of dry bread; let it stand over night; in the morning beat fine with a spoon, put in one well beaten egg, a little salt and a teaspoonful of baking soda, flour enough to make a nice batter and bake like griddle cakes.

Mrs. A. Smith, Pittsburgh, Pa.


CORN FRITTERS

One can of corn, yolks of two eggs, whites beaten, little salt, one large spoonful of flour; drop in hot lard.

Cora P. Pershing, New Florence, Pa.


CORN GRIDDLE CAKES

Two eggs, one-half teaspoonful of salt, one pint sour milk, two-thirds of cornmeal, one-third of flour, one teaspoonful of soda dissolved in warm water; this is an excellent recipe.

Ella Huffman, Apollo, Pa.


PANCAKES

One egg, one quart of sour milk, one teaspoonful of soda, a pinch of salt, engough flour to make a stiff batter; bake on a hot griddle.

Emma De Armit, Pittsburgh, Pa.

Page 15


RHODE ISLAND JOHNNY CAKES

Take two cups of Indian meal, a little salt, and scald with boiling water sufficient to wet all the meal, add one cup of flour, one egg, a little sugar and milk sufficient to make a thin batter; then put in half a teaspoonful of baking powder; have your griddle well greased with lard.

Mary A. Halpin, Newport


FLANNEL CAKES

Two eggs, one quart of sour milk, one-half teaspoonful of soda, salt, flour to make a thin batter; add one handful of either Graham flour or corn meal; bake on a hot griddle and serve immediately; these are nice eaten with maple svrup.

Mrs. W. M. Ross, Erie, Pa.


WAFFLES

Three eggs, one quart of sweet milk, one-half teaspoonful of salt and two teaspoonsfuls of baking powder; beat the yolks of the eggs and salt together, then add the milk and flour, having in it the powder; lastly, add the whites beaten to a froth; bake in waffle irons.

Junita De Armit, Pittsburgh, Pa.


MEATS

RECIPE FOR CURING MEAT

To one galloon of water take one and a half pounds of salt, one-half pound of sugar, one-fourth ounce saltpetre. In tliis proportion the amount of pickle may be increased to any quantity desired. Boil these together and skim thoroughly, then place in a tub to cool, and when cold pour it over the beef or pork until entirely covered. The meat should not be cured for at least two days after killing, and during this time should be lightly sprinkled with powdered saltpetre, which removes the surface blood. If the meat is to be smoked it should remain in the brine for six weeks, then be smoked with hickory wood.

Mrs. Richard Allan, Butler, Pa.

Page 16


NEW METHOD OF COOKING MEAT

A good way to cook meat is to seal it in a vessel hermetically tight. Cooked thus a long time in its own juices, it is rendered very tender, and has a peculiary appetizing flavor. Take an earthen jar thai will stand heat, with tight fitting cover. If beef is to be the dish for dinner, cut it in convenient pieces, lay them in the jar, rub each piece with salt and pepper and a little lump of sugar, aud put in a little water; then lay in a piece of thick buttered paper, and press down the cover. If you think it will allow any steam to escape mix shorts of rye meal with water to a paste; press strips of this all around the edge of the cover. Bake in a moderate oven four or five hours, according to tenderness of meat. Chickens or turkey are excellent cooked in this way. The toughest meat is rendered tender by this process, and none of the nutritious matter is wasted as in many of the forms of cooking.

Mrs. J. Landis, Mt. Pleasant, Pa.


RECIPE FOR DRY-SALTING MEAT

Allow the meat to lie at leant twenty-four hours after it is killed; have a vessel from which the brine will drain away; rub the meat thoroughly with dry salt all over, then lay the meat with the skin side down, and cover each course with a half inch layer of salt; allow it to lie in a dry, cool place, so arranged that the brine will drain away as fast as formed, for six weeks; then hang it up in the same position it would have in the live animal, and smoke with hickory wood for about one week; that is, hang the hams and shoulders with the shank end down, and the side pieces in a similar way.

Palmer Graham, Butler, Pa.


FRIED VEAL CUTLETS

Clip the outer edges, to keep from curling up when frying; dip in egg, well beaten, then in bread crumbs or cracker dust, and fry in hot dripping or butter. To make a gravy, mix a tablespoonful of flour with the dripping the cutlets were fried in, adding a little hot water and a cup of milk.

Mrs. E. E. Rinehart, Pittsburgh, Pa.

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POTTED BEEF, No. 1

Three pounds of lean beef, steamed for three hours; when put in the steamer, cut an onion find and pepper and salt it; after steaming mince as fine as possible and add half a cup of catsup, put in in a mould and press firm.

Mrs. Collard, Pittsburgh, Pa.

 

POTTED BEEF, No. 2

A veal bone three pounds of beef off the shank, cut in pieces the size of an egg; stew until well done; then season to taste with pepper and salt; take out all the bones, pour it in a large bowl or crock and let it stand until cold; then slice cold.

Mrs. Alice Luffman, Pittsburgh, Pa.

 

STUFFED FLANK STEAK.

Cut the flank steak open in the shape of a bag; stuff same as for turkey, and roast about one-half hour.

Mrs. Wm. Freeman, Allegheny City, Pa.

 

BEEF OMELET.

Three pounds of beefsteak, three-fourths of a pound of suet; both chopped fine; salt, pepper, and a little sage; three eggs; six Boston crackers, rolled; make into roll and bake.

Mrs. Alice Luffman, Pittsburgh, Pa.

 

VEAL OMELET

Two pounds of veal steak, finely chopped; eight crackers, rolled; butter size of an egg; three eggs, well beaten; one-half pint of cold water; salt. sage and pepper to suit the taste; mix thoroughly together and bake one hour.

Mrs. S. McCunk, Blairsville, Pa.

Page 19

 

BROILED STEAK.

Lay the steak on a gridiron, over a clear, hot fire; when done put it on a hot platter with butter, salt and pepper.

Mrs. Ann Smith, Pittsburgh, Pa.

 

ROAST BEEF, WITH YORKSHIRE PUDDING.

Set the beef on sticks across a dripping pan; mix the pudding and pour into the pan, three-quarters of an hour before the meat is done, and let the dripping fall on the pudding; when done cut it in squares and lay aroutid the meat when dished. For the Pudding.—One pint milk; four eggs, yolk and whites beaten separately, two cups flour; one teaspoonful of salt; one teaspoonful of baking powder.

Mrs. F. H. Pinkerton, Pittsburgh, Pa.

 

BAKED HAM.

Soak the ham in cold water for twelve hours, then parboil in fresh water, remove from the kettle and spread over the top of a batter of flour and water, and place in the oven to bake, allowing twenty minutes to each pound, when done remove the batter and put in a cool place.

Juniata De Armit, Pittsburgh, Pa.

 

TO CURE HAMS.

For one hog, eight ounces of salt, two ounces of saltpetre, one cup of molasses; mix and rub the hams good with the mixture; put down in a barrel; make a brine that will carry an egg; let stand six weeks, then smoke.

Mrs. Mary A. Johns, Derry Station, Pa.

 

POT ROAST.

Take a piece of meat, with fat and bone in it, and put on it enough water to boil it for three hours steady; when the water is boiled off the fat that boiled from the meat will be enough to brown the meat; turn it a few times till it is brown, and put your salt on it one hour before it is done. For gravy, add some water when the meat is out and stir in a little flour; season to taste.

Miss Maggie Frank, Pittsburgh, Pa.

Page 20

 

PORK AND BEANS.

Take one quart of small white beans; wash and boil with about three pounds of ham till beans are well cooked; then put in oven half hour to brown.

Miss Maud Pollock, Pittsburgh, Pa.

 

FORCE MEAT BALLS.

Take one pound of veal; one-half pound of suet; two slices of ham; some crumbs of bread; chop them very fine, and put in the yolks of two eggs; season with parsley, thyme, mace, peppe and salt; roll into small balls and fry brown.

Mrs. L. D. Ayers, Sharpsburg, Pa.

 

VEAL LOAF.

Three pounds of veal, chopped fine; three eggs, well beaten; six common soda crackers rolled fine; piece of butter size of an egg; one teaspoonful of salt; one teaspoonful of pepper; one grated nut meg; one teaspoonful of sage or sweet marjoram. Mix well together, and bake in a sheet-iron pan from two to three hours, with sufficient water around it to bake often.

Mrs. W. S. Rippey

 

BEEF BALL.

Chop, very fine, two pounds of raw beef and one-fourth of a pound of suet; mix with a handful of flour, season to taste with salt, pepper and cloves, make it into cakes, and fry in dripping to a nice brown on both sides, keeping covered all the time.

Mrs. E. E. Rinehart, Pittsburgh, Pa.

 

VEAL POT PIE.

Cut from two to three pounds of veal in small pieces and put in a quart of cold water; make a dough, as for apple dumplings, roll it out thin and cut itin strips or squares, reserving a piece large enough to cover the top of the pot; pare and slice a few potatoes; take out most of your meat, and put in a few pieces of dough and a handfull of sliced potatoes, then add veal and dough until all is used; season with pepper and salt, and cover with water, then place a cover of dough over this, well perforated, cover with a tight lid and boil thirty minutes.

Mrs. Nannie Pollock, Pittsburgh, Pa.

Page 21

BEEF, A LA MODE.

Two pounds beef chopped fine ; four soda crackers chopped fine; two eggs, two tablespoonsful of melted butter; salt and pepper, sage and onion, to taste; mix and roll and work; use enough flour to make stick together; put in a pan with a little water; baste as meat.

Mrs. A. F. Turner, Temperanceville, Pa.

 

TOAD IN A HOLE, No. 1.

Make a batter of one pint of flour, one egg, a little salt, and a little milk. Grease a dish well with butter; put in lamb chops, add a little water, pepper and salt; pour batter over it and bake for one hour.

Mrs. F. R. Pinkerton, Pittsburgh, Pa.

TOAD IN A HOLE, No. 2.

One pound of tender beefsteak, cut fine and place it in a long pan; two eggs well beaten; one pint of sweet milk; one tablespoonful of flour; season to taste with salt and pepper; drop small pieces of butter over the top. Bake twenty minutes in a quick oven.

Annie E. Hamilton, Pittsburgh, Pa.

 

A BREAKFAST DISH.

Cut thin slices of cold roast beef, and lay them in a tin saucepan, set in a pot of boiling water; cover them with a gravy made of three tablespoonfuls of melted butter, one of walnut catsup, a tablespoonful of vinegar, a little salt and pepper, a spoonful of currant jelly, a teaspoonful made mustard, and some warm water; cover tightly and steam for half an hour, keeping the water in the outer vessel at a hard boil all the time. If the meat is underdone this is very nice.

Mrs. R. S. Marsland, Pittsburgh, Pa.

TO STEW MUTTON.

Take one pound of nice mutton, not too fat, cut in small pieces, boil one hour and a half, season with salt and pepper, take two tablespoonfuls of flour, mix smooth with cold water, and stir in the boiling meat; add a little parsley if desired.

Mrs. Wm. Pollock, Pittsburgh, Pa.

Page 22

HAM TOAST.

Chop a piece of boiled ham fine, and mix it with beaten egg, season with pepper, place this on buttered toast and put in the oven for three or four minutes.

Mrs. E. T. Millar, Pittsburgh, Pa.

 

ROAST MEAT.

Cover the meat with a pan the same size of the one in which the meat is to be cooked; use enough water to cook the meat tender, and season with salt, pepper and a small piece of butter; when the meat is nearly done remove the cover and brown well.

Mrs. Frank, Pittsburgh, Pa.

 

PICKLE FOR BEEF.

To one quarter of beef take four gallons of water, one pint molasses, one and a half pound of sugar, two ounces saltpetre, salt sufficient to make a brine to carry an egg.

Mrs. Johns, Derry Station, Pa.

 

CURE FOR TONGUE.

To each tongue one cup salt, one tablespoonful sugar, one teaspoonful saltpetre; rub in well, let stand for two weeks, then hang up to dry,

Mrs. Johns, Derry Station, Pa.

 

HAM SANDWICHES.

Chop fine the lean of cold boiled ham, season with prepared mustard and black pepper, add some chopped celery or celery seed, then some melted butter and sweet cream until it makes a smoothe paste, and spread it between pieces of bread.

Mrs. E. Rinehart, Pittsburgh, Pa.

 

MEAT CROQUETTES.

Cut any kind of fresh, cold meat, season with salt and pepper; make a batter the same as for griddle cakes; have the griddle hot, and buttered to prevent sticking; lay a spoonful of batter on the middle, then one of the chopped meat, and another of batter; when browned on one side turn and brown on the other. Serve hot.

Mrs. S. Moore, Crafton, Pa.

Page 24

SANDWICHES.

Boil a few pounds of ham, and chop it very fine while it is still warm—fat and lean together—rub dry mustard, in proportions to suit your taste, through the mass, add as much sweet butter as would do the spreading of your sandwiches, and when it is thoroughly mixed, split light biscuits in halves and spread the ham between. These will be found excellent.

Mrs. Anna Pershing, West Elizabeth, Pa.

 

BEEF PUDDING.

Three pounds of chopped beef, one cup rolled oyster crackers, one egg, salt and pepper to taste, a little nutmeg, a tablespoonful butter; mix, put in a pan and bake one hour.

Mrs. Carson, Allegheny, Pa.

 

BEEFSTEAK PUDDING.

First, make a crust of half a pound of suet, chopped fine; one pound flour; one-half spoonful of salt; one teaspoonful of baking powder; mixed together; sufficient cold water added to make it stiff paste. Second, cut one-third of paste for the cover of the pudding basin in which the pudding is to be boiled; roll the rest of the paste to size required to line the pudding basin; grease with butter the basin, and lay the paste in neatly. Third, take two pounds of beef, cut in slices; dip each in flour as you lay it in the basin, along with two kidneys, a little chopped parsley, a bit of good butter the size of an egg, a few drops of Worcestershire sauce, one teacup of water, one-half teaspoonful of salt, one-half teaspoonful of pepper. Fourth, roll out the paste cover to the size of the top of the basin; wet the edges of the paste; then lay the cover on and press the two edges together; dip a clean pudding cloth in boiling water, flour it and tie it over the top of the basin; place the basin in a saucepan of water and keep it boiling four hours; for serving, remove the cloth and turn the basin over a warm plate, and lift the basin. The basin mentioned is a bowl of crockery ware, holding a quart, with a thick rim around the top.

Mrs. J. B. Rowley, Pittsburgh, Pa.

Page 25

STUFFED LEG OF MUTTON.

Have the butcher take out the first joint in a leg of mutton, or it can be done at home by using a very sharp narrow-bladed knife and holding it close to the bone; rub in a tablespoonful of salt, and then fill with a dressing made as follows: one pint of fine bread or cracker crumbs, in which have been mixed dry one even tablespoonful of salt, one teaspoonful of pepper; chop one onion very fine and add it to one egg well beaten, one teaspoonful of sage; melt a piece of butter the size of an egg and pour on the crumbs, if not enough to moisten thoroughly then add a little more; tie and roast in the oven; skim all the fat from the gravy, as the flavor of mutton fat is never pleasant; the meat must be basted and dredged with flour as carefully as beef. The stuffed leg of mutton tastes like duck, but is more delicate.

Mrs. J. B. Rowley, Pittsburgh, Pa.

 

ROAST GOOSE.

Two ounces of onions, and half as much green sage chopped fine, and one coffee-cup bread crumbs, a little pepper and salt, the yolks of two eggs; do not quite fill the goose, but leave room to swell; roast from one hour and a half to two hours, and serve with gravy and apple sauce.

Mrs. J. B. Rowley, Pittsburgh, Pa.

 

MA'S WAY TO COOK CHICKEN.

Cut the chickens up, put in a pan cover with water, let it stew as usual; when done, make a thickening of cream or milk and flour, add butter, pepper and salt; have ready a nice shortcake baked and cut in squares, rolled thin, as for crust, lay the cakes on a dish and pour the chicken and gravy on them while hot.

Mrs Jos. B. Rowley, Pittsburgh, Pa.

 

HINTS FOR ROASTING CHICKEN.

When roasting a chicken, or small fowl, there is danger of the legs browning or becoming too hard to be eaten; to avoid this, take strips of muslin, dip them in a little melted lard, or even just rub them over with lard, and wind them around the legs; remove them in time to allow the chicken to brown nicely.

Mrs. Thos. Johnston, Apollo, Pa.

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VEAL AND SAUSAGE PIES.

Line a deep, oval dish with a very nice paste; lay at the bottom a thin veal cutlet, seasoned with powdered mace; place upon it some of the best sausage meat, spread thin; then another veal cutlet, then more sausage; repeat this till the dish is full, finishing with sausage meat on the top; then cover the pie with a rather thick lid or upper crust, uniting the two edges at the rim by crimping or notching them neatly; make a cross slit in the center of the lid; bake the pie well and serve hot; put no water in this pie, as the veal and sausage will give out sufficient gravy.

Mrs. Thos. Boddington, Pittsburgh, Pa.

 

FRIED CHICKEN.

After cutting the chicken, if not very young, parboil until a fork can be run in it; season with salt and pepper, and roll in flour and fry in hot butter; when done put into the oven to keep warm; then thoroughly mix a tablespoonful of flour with the butter in the frying pan; add a little hot water, and a cup of cream, and a little chopped parsley, and pour over the chicken.

Mrs. E. Rinehart, Pittsburgh, Pa.

 

CHICKEN FRITTERS.

Cold chicken; one cup of milk ; three tablespoonsful of flour; one egg, and pepper and salt; cut the chicken in small pieces; make a batter of the egg, flour and milk; fry in hot lard.

M. L. Larimer, Pittsburgh, Pa.

 

A DAINTY DISH.

When stewing chicken, remove the breast before making the gravy; when cold, shred into inch pieces, take equal amount of nicely blanched celery, put it into a sauce-pan with a little water, aud cook until slightly tender, then add the shredded chicken and the minced liver of the fowl; pour over it one-half cup of sweet milk, season with the seasoning prepared for salads, rub a desert spoonful of butter and flour together until creamed, and thicken, boil a few minutes, and serve.

Mrs. J. Miller, Terre Haute, Ind.

Page 27

PLAIN STUFFING.

Take stale bread, cut off all the crust, rub very fine, and pour over it as much melted butter as will make it crumble in your hands; salt, pepper and sage to taste.

Mrs. J. B. Rowley, Pittsburgh, Pa.

CHICKEN PIE.

Cut up the chicken and boil it for three-quarters of an hour; make the dough the aame as for biscuit, and cover the bottom of the dish with a layer; set it in the oven to partially cook it; then pour in the chicken and water in which it was cooked; season with salt and pepper, and before putting on the upper crust invert a teacup in the middle of the pie, to remain; then put on the upper crust, with incisions in it the same as for any pie.

E. Erwin, Allegheny City, Pa.

 

ROAST TURKEY OR CHICKEN.

Having picked and drawn the fowl, wash well in two or three waters; wipe dry; rub inside and outside with salt and pepper; then make a dressing of bread, not too fine, butter, salt and pepper to taste; fill the body and crop; then bake from one to three hours; baste frequently while roasting; then make a gravy of the giblets chopped fine; thicken with a little flour, which has been previously wet with water; boil up and serve in a gravy boat.

Mrs. J. W. McCutcheon, Pittsburgh, Pa.

 

CHICKEN FRICASSEE.

Take two chickens, cut them up, and lay them in your skillet, with two slices of lean ham, two small eschalots and a few blades of mace; then season your fowls with pepper and salt; add a little water; when about half done, add half a pint of cream and a lump of butter the size of a walnut, rolled in flour; keep the fricassee constantly stirring till done.

A. Martin, Pittsburgh, Pa.

 

PRESSED BEEF. No. 1.

A neck piece, boiled until falling apart; chop to a jelly; add celery or parsley; season with salt and pepper; press in a mould, and slice cold for use.

Mary E. Smith, Latrobe, Pa.

Page 29

PON HASS.

Take six quarts of water, two pounds of beef, two pounds of pork, two pounds of beef liver and a marrow-bone; boil till quite tender; chop fine, as if for mince meat; put back in the kettle; season with pepper and salt to taste; chop fine six medium-sized onions, (if desirable) and add to the rest, together with a small quantity of sage, or if preferable, summer savory or sweet marjoram; keep adding water so as to have the original quantity when the meat is done; then thicken with corn meal to the consistency of thin mush; dip in shallow pans; when cold, cut in slices and fry like mush. In boiling the above meats the liver should only be allowed to boil a half hour.

Mrs. J. B. Nobbs, Pittsburgh, Pa.

 

SPICED BEEF.

Take three pounds of beef; stew in a small quantity of water; add pepper, salt, six cloves, a few blades of mace and a teaspoonful of lemon juice; let it boil dry; when cold, cut in half inch slices and fry in butter and lard, half each, or slice thin and serve cold.

Mrs. J. B. Nobbs, Pittsburgh, Pa.

 

PRESSED BEEF, No. 2.

Take a shank joint; boil until falling apart, adding an onion two hours before done; chop fine and season; boil down the broth and pour over meat; press in a mould, and slice very thin.

Mary E. Smith, Latrobe, Pa.

 

BEEF CHEESE.

Take a piece of shank boiling meat, without any bone in it, and put it on to cook in a dinner pot; when boiling an hour and a half, put in some veal bones or a veal shank, with hardly any meat on; let it all boil till the meat falls to pieces, and take the bones out; chop the meat up; season to taste, and put in a dish, and when cold you can turn it out and cut it off like head cheese; if you like, add a little vinegar while it is hot, and any spices you may desire.

Mrs. C. Frank, Pittsburgh, Pa.

Page 30

FRIED CHICKEN.

Cut in pieces and drain; take the whites of three eggs, beaten to a stiff froth; put flour, pepper and salt in a dish; roll chicken in this and then in the beaten eggs; fry in hot butter; this, of course, is for spring chicken, an old one may be prepared the same way by first boiling until tender.

Lizzie A. Covode.

 

BEAFSTEAK ROLLED.

Take a nice round steak; make a stuffing of bread, onion, parsley and celery, adding pepper, salt and a small piece of butter; spread carefully over steak and roll; tie the roll to keep in shape; bake in oven, basting very often; make gravy of drippings, adding flour, water and a little butter mixed; seasoning with salt and pepper; strain, skim off fat and pour around meat when served.

Mrs. Irene Denay, Ligonier, Pa.

 

VEAL JELLY.

Wash a knuckle of veal, and boil slowly until the meat will slip from the bones; take out of liquor, remove the bones and chop fine; season with salt, pepper and sage ; put back in liquor and boil until almost dry and can be stirred with difficulty; turn into a mould until next day; slice cold and garnish with lemon and parsley.

Mrs. Wm. Scandrett.

 

CODFISH BALLS.

Pick the fish fine and freshen; boil potatoes and mash them; mix fish and potatoes together while potatoes are hot, taking two-thirds potatoes and one-third fish ; put in plenty of butter; make into balls and fry in hot lard.

Mrs. Cramp, Crafton, Pa.

MEAT CAKES.

Mince any kind of cold meat very finely; season with salt and pepper; make a batter, the same as for flannel cakes; lay one spoonful of batter on the griddle, then one spoonful of the chopped meat, then a spoonful of batter; when browned on one side, turn and brown on the other; serve hot.

Mrs. Samuel Moore, Crafton, Pa.

Page 31

PRESSED CHICKEN.

Boil two chickens until falling from the bones; chop in pieces about two inches long; season with pepper and salt; put in a mould and pour over it the broth, with one-half ounce dissolved gelatine; put in a cold place to form, and cut out in thin slices.

Lizzie Covode, Ligonier, Pa.

 

BAKED CHICKED PIE.

Boil the chicken until nearly done; have a paste made same as for biscuit; roll and cut in strips; put some across the bottom of pudding pan; then put a layer of chicken and pieces of dough alternately; put in part of the gravy in which the chicken was boiled; season well; cover with an upper crust and bake about one hour; put the rest of the gravy over it when it is taken out of oven.

Mrs. S. Moore, Crafton, Pa.

 

BEEF LOAF.

One and one-half pounds raw beef, chopped; one cup cracker, rolled ; one egg; four tablespoonsful of milk; season to taste; make in a loaf and bake in covers, with just enough gravy to baste frequently.

Mrs. Wm. Scandrett.

 

BOILED HAM.

Soak over night; cut off end of knuckle bone; put on in cold water and cook slowly five hours; skin, then cover with cracker crumbs and one egg, sticking ham full of cloves in small diamonds; bake in oven until nicely browned.

Mrs. Irene Denny, Ligonier, Pa.

 

JELLIED CHICKEN.

Boil a chicken, in as little water as possible, until falling from the bones; chop rather fine and season with pepper and salt; chop about one-third as much celery as meat and mix well; boil three eggs until hard; mince and add to chicken ; put in a mould and pour over it the broth, with one-quarter of an ounce dissolved gelatine; put in a cold place to form.

Lizzie Covode, Ligonier.

Page 32

BEEF ROLL.

Two pounds beef chopped fine; one cup of bread crumbs; three eggs; one cup of sweet milk; butter size of an egg; salt and pepper to taste; mix well; bake in dish, or tin pan in which a plate can be fitted; put an iron on the top of this to press it; bake two and one-half hours in a slow oven; leave plate and iron on until done; take off plate and iron when done, and leave roll in oven a few minutes to brown; wrap in a cloth to keep soft.

Kate J. Endsley, Johnstown, Pa.

 

SCRAPPLE.

Scrapple can be made of either beef or pork; pork makes it richer. Take four pounds of meat; put four quarts of water on it and let it boil until quite tender, adding more water as it boils; take out the meat and chop it fine; then return to the pot again, and stir in corn meal enough to make a thin mush; then let it boil on a slow fire for half an hour, stirring constantly; season with salt and pepper to taste; if beef is used for scrapple, boil a good marrow bone with it.

Mrs. A. Hoffman, Philadelphia, Pa.

 

MEAT PUDDING.

One pint of milk, four eggs, two cups of flour, two teaspoonfuls of baking powder, one teaspoonful of salt; be careful not to get it too stiff; then place in the dripping pan; take a piece of roast beef and roast it until within a half hour's time of being done; drain off the fat, leaving only enough to prevent the batter from sticking to the bottom; lay the roast meat on a grater across the dripping pan and let drip on the pudding.

Mrs. E. J. Hardy, Newport, R. I.

 

POT ROAST.

Meat that is not tender enough for roasting in the oven will do nicely for a pot roast; put the meat in the boiler with a little water; salt and pepper; as the water boils down add to it a little at a time; watch carefully that it does not burn, as it requires from three to four hours to become tender, (it must be a tough old cow); when tender let the water boil down and brown the meat over a slow fire; when done take the meat out and put in a little flour and water and let it boil for the gravy.

3 Mrs. Hoffman, Philadelphia, Pa.

Page 33

 

SOUPS

BEEF STOCK.

Take three pounds of beef, three pints of water, salt to taste; boil until the water is half boiled away; strain carefully and put away to flavor soup when you have no time to boil meat or have no meat to boil.

Mrs. M. E. Johnston, Pittsburgh, Pa.

 

NOODLES FOR SOUP

Beat up an egg and add enough flour to make a stiff dough; roll it out into a thin sheet; flour it and roll it up closely; then with a sharp knife cut in shavings about one-eighth of an inch wide; flour to keep them from adhering to each other; add to the soup while it is boiling; boil ten minutes.

Mrs. Pinkerton, Pittsburgh, Pa.

 

NOODLE SOUP.

Beef, veal or chicken may be used, but chicken is best; boil until the meat separates from the bones, skimming well; mix one pint of flour with two beaten eggs; add more flour until it is quite stiff; roll thin, sprinkle flour all over, and roll up; cut up in pieces about one-half inch wide; put this in your boiling soup and cook fifteen minutes.

Mother, Smoky City.

 

GOOD TOMATO SOUP, No. 1.

One can of tomatoes, one pint of water, one quart of sweet milk, one tablespoonful of sugar, one tablespoonful of butter, one-half pound of rolled crackers;.salt and pepper to taste.

Mrs. Mary Johns, Derry Station, Pa.

 

TOMATO SOUP,  No. 2.

Twelve large tomatoes, two quarts of rich milk, one pint of oyster crackers, butter size of an egg; pare the tomatoes, cut fine, and let them stand one hour, then add milk, crackers rolled and butter and stir constantly.

Mrs. Focer, Pittsburgh, Pa.

Page 35

BEAN SOUP.

Soak a pint of beans over night; in the morning boil two hours; boil in another vessel one pound salt pork in as much water as you want soup; when the meat is cooked enough put into it the cooked beans and boil together a half hour and serve.

Mrs. H. C. Frazer, California.

 

PEA SOUP.

One pint of split peas; soak over night in a quart of water; in the morning put with one half pound of salt pork ; boil slowly all fore-noon, adding water when necessary; strain through a sieve; season with salt, a little sugar and nutmeg; take stale bread and toast quite brown; spread with butter and cut in small squares and serve with the soup.

Mary A. Halpin, Newport, R. I.

CORN SOUP.

Twelve ears of corn scraped and the cobs boiled twenty minutes in one quart of water; remove the cobs and put in the corn and boil fifteen minutes; then add two quarts of rich milk; season with salt, pepper and butter and thicken with two tablespoonfuls of flour; boil the whole ten minutes and turn into a tureen in which the yolks of three eggs have been well beaten.

Mrs. W. McCutcheon, Pittsburgh, Pa.

 

RICE SOUP.

Two tablespoonfuls of rice, teaspoonful and a half of salt, one pound of tender meat and one quart of water and boil for two hours slowly; season with pepper.

Mrs. A. Kelly, Altoona, Pa.

GUMBO SOUP.

This soup requires about five hours for preparation; two gallons of cold water; add three pounds of fresh beef and one sliced onion; in about two hours add one pint of stewed tomatoes, one pint of sliced gumbo, one pint of sliced potatoes, the corn cut from two ears, one-half pint Lima beans; season with pepper, salt and one small pod of pepper and one teaspoonful of sugar.

Mrs. L. D. Ayres, Sharpsburg, Pa.

Page 36

MURPHY SOUP.

Pare and cut into dice pieces a half dozen of potatoes; stew them in as much water as you want soup; when cooked break into it three eggs; stir rapidly to break the eggs before they are cooked.

Bridget.

 

TURKISH SOUP.

Yolks of two eggs, one quart of stock, one-half teacupful of cold rice, one tablespoonful of cream, little pepper and salt; wash rice in cold water, put in pan with stock and boil twenty minutes; pass it through a sieve; mix well with the beaten yolks of the eggs and milk; add pepper and salt; stir over the fire until eggs begin to thicken.

Miss Strange, Boston, Mass.

 

POTATO SAUCE.

Pare and slice thin; season some milk with butter, pepper and salt; let it boil up; then add potatoes and boil five minutes.

Annie Pope, Crafton, Pa.

 

COCOANUT PUDDING.

Take sufficient stale bread to make a pudding the size you require; after it is soaked well beat fine with a fork; add one-half cup of grated cocoanut; make a custard of one quart of milk and four eggs; flavor with nutmegs, sweeten, pour over and bake.

Annie Pope, Crafton, Pa.

Page 37

OYSTERS AND FISH

STEWED OYSTERS.

Take one quart of oysters and place them in the colander; when the liquor has passed through, place it on the fire and when it boils add a cup milk; when these come to a boil, put in the oysters and season with pepper and salt; remove from the fire whenever it boils.

Emma De Armit, Pittsburgh, Pa.

 

SCALLOPED OYSTERS.

Butter a pudding dish; roll crackers very fine; put a layer of crackers, then a layer of oysters; season with salt and pepper; put small bits of butter over the oysters; fill the dish nearly full, having crackers on top; moisten each layer with the oyster juice; bake about half an hour.

Mrs. J. H. Nobbs, Pittsburgh, Pa.

 

FRIED OYSTERS.

Use large oysters, and place on a coarse towel to dry; have ready cracker dust seasoned with pepper and salt; beat two eggs; dip eachoyster into the beaten egg, then in the cracker dust; fry in hot lard and butter mixed, and serve on a dish bordered with parsley or celery leaves.

Mrs. M. E. Johnston, Pittsburgh, Pa.

 

OYSTER PIE.

Make pie crust, and cover a deep dish; put in layer of oysters and drop in small pieces of dough; then more oysters, until the dish is full; put in plenty of butter, pepper and salt; cover with dough, and bake in hot oven, and you have a pie fit for a king.

Mrs. M. L. Larimer Pittsburgh, Pa.

 

STEWED BEEFSTEAK AND OYSTERS.

Take tender beefsteak cut from the sirloin (if used from the round it should be beaten with a rolling pin); place in a close stew pan, with barely sufficient water to prevent burning and set them over the fire to brown; this done, add enough oyster-liquor to cook them, and some bits of fresh butter rolled in flour; let them stew slowly for an hour or till they are thoroughly done; then add three or four dozen of fine, large, fresh oysters, in proportion to the quantity of meat, seasoning them well with nutmeg, a few blades of mace and a litte cayenne; cover the pan, and simmer them till the oysters are well plumped, but not till they come to a boil; when all are properly cooked, transfer the whole to a deep dish and send it to the table hot.

Mrs. Boddington, Pittsburgh, Pa.

Page 38

OYSTER SAUSAGES.

Mix a pint of oysters, one-fourth of a pound of veal, one-fourth pound suet and some bread crumbs, and chop these together; season with salt and pepper; make into small cakes, using one egg and a little flour to roll them in; fry in hot lard until dry and serve hot.

Mrs. E. T. Millar, Pittsburgh, Pa.

 

SPICED SALMON.

For two or three pounds of fish use one small onion and one-half a lemon chopped fine; cut your fish suitable for serving, with salt, red and black pepper; put one-half the onion and lemon and one-half teaspoonful of allspice and cloves in your dish, and then add your fish and the remainder of your lemon and onion; cover with vinegar, not too strong; bake two hours in earthen bowl or crock, covered with brown paper.

Mrs. T. W. Hays, Pittsburgh, Pa.

 

FRIED MACKEREL.

Take the skin off and soak over night; in the morning wipe dry, and let it stand five minutes, then pour off the water; put the fish in a buttered pan; pour on it one-half teacupful of sweet cream and a little pepper; set in the oven and let it brown, then serve.

Mrs. A. Smith, Pittsburgh, Pa.

 

ROAST FISH.

Take a fish, five or six pounds; clean it, wash it and dry it with a cloth; take stale bread and rub fine; add butter, pepper and salt; fill the fish, sew it up and place it in a pan; dredge with flour, a little salt, pepper and some good sweet lard, and roast till it becomes a nice brown.

Mrs. Ann Welsh, Pittsburgh, Pa.

Page 40

TO BAKE WHITE FISH.

After cleaning the fish and drying it, rub both inside and outside with salt and pepper mixed in flour; have your lard hot and bake the fish three-quarters of an hour.

Mrs. C. A. Pollock

 

FRIED FISH.

If the fish is large cut out the backbone and slice the body crosswise into six or eight pieces; dip in beaten egg and roll in flour; put into a thick bottomed skillet, skin side uppermost, with hot lard or drippings (never in butter); fry slowly and turn when a light brown; serve with slices of lemon.

A. Martin, Pittsburgh, Pa.

 

CODFISH BALLS.

Soak a codfish over night; boil very soft and remove the bones; then chop the fish very fine; boil an equal amount of potatoes and mash them; mix together and make into small flat cakes, well seasoned; drop into hot lard and fry until brown.

Mrs. Jennie Brodie, Pittsburgh, Pa.

 

SALT CODFISH.

Soak well, then boil for one hour, changing the water twice; then remove into a dish, and with a knife and fork mince well and place on the fire, with sweet milk enough to cover it; add a littler flour, butter, pepper and salt.

Mrs. C. A. Pollock, Pittsburgh, Pa.

 

FRIED SARDINES.

Always use the large-sized fish; take as many as you wish to use from the box; wipe the oil from them, and pass them through an egg whipped and then strew thickly with rolled cracker, and fry as other fish; serve on hot buttered toast. This is an agreeable dish for luncheon or supper, and quickly prepared.

Annette Martin, Pittsburgh, Pa.

Page 41




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