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Tested Recipes Prepared by The Ladies of Trinity M. E.
Twenty-fifth streets, 1885
COLD SLAW, No. 1.
Cut the cabbage not too fine, sprinkle
pepper and salt over it, and place in a cool place to keep it
crisp. Dressing.óBeat the yolks of three eggs, or the whole of
two, with five tablespoonfuls of strong vinegar, two heaping
teaspoonfuls of sugar, one-half teaspoonful of mustard, and butter
the size of an almond; place these ingredients in a tincup, stir
them until they are about to boil, and then remove from the fire
and allow it to cool; this done mix it thoroughly through the
cabbage, and cover the top with hard boiled eggs sliced.
Mrs. Sophia Hague, Pittsburgh, Pa.
COLD SLAW, No. 2.
Cut a head of cabbage fine, put in a dish,
take a small teaspoonful of salt, a teaspoonful of mustard, and
one-half teacupful of sugar; mix it through the cut cabbage; then
take an egg, two tablespoonfuls of cream, a small lump of butter;
beat well together and stir it into one-half teacup of vinegar,
let it come to boil and pour over the cabbage.
Mrs. A. Conn, Pittsburgh, Pa.
Cut the cabbage fine, put it in a skillet
and boil until tender in a very little water; make a dressing of
one egg, a teaspoonful of flour, a teaspoonful of sugar, a half
cup of vinegar, salt and pepper to taste, mixed together; put it
in the cabbage and let it come to a boil and serve.
Mrs. M. E. Johnston, Pittsburgh, Pa.
Take ripe, firm tomatoes; slice thick, dip
in flour, fry in hot lard and butter mixed; sprinkle over with a
little salt; when brown lift carefully and sprinkle with a little
Mrs. G. Chester, Portland, Me.
Beat together the yolks of two eggs,
one-half cup of sugar, one-half cup of vinegar, butter the size of
an egg, salt and a little Cayenne pepper; put the mixture into a
saucepan and stir until it boils; then stir in one cup of cream;
let it boil and pour over the cabbage while hot.
Annie Pope, Crafton, Pa.
Place the whole tomatoes in a small bread
pan and with them water enough to half cover them; drop butter
over each of them about the size of a hickory nut; sprinkle with
salt and pepper and dredge with flour; place in the oven and bake
until very brown, adding water as it is needed.
Mattie Tanner, Frankfort, Ky.
Pare the potatoes and slice them thin; take
a tin pudding pan, put in a layer of potatoes, sprinkle with salt
and pepper and a little butter; then another layer of potatoes and
seasoning, until the pan is filled; then fill the pan with milk
and bake half an hour.
Miss Maud Aughinbaugh, Pittsburgh, Pa.
Take two cupfuls of cold mashed potatoes and
stir into it two tablespoonfuls of melted butter, beating it to a
white cream before adding anything else; then put with this two
eggs, whipped very light, and a teacupful of cream or milk; salt
to taste; beat all well; pour into deep dish and bake in a quick
oven until nicely browned.
Mrs. Pinkerton, Pittsburgh, Pa.
Cut large potatoes in blocks about one-half
inch square; after paring place in ice cold water and let them
stand until quite crisp; then fry in hot lard as you would
doughnuts, and season with pepper and salt when they have been
removed from the lard.
Lucy De Armit, Pittsburgh, Pa.
EGG PLANT, No. 1.
Pare and slice thin; rub a little salt on
each side; dip in flour and fry brown in hot lard.
Mrs. A. Smith, Pittsburgh, Pa.
FRIED EGG PLANT, No.
Pave and slice thin;
make a batter with one egg, a tablespoonful of flour and a half
cup of water, adding a half teaspoonful of salt; dip in each slice
and fry brown in hot lard.
Mrs. John Brown, Omaha,
Boil large potatoes
until soft; dry them on the fire and peel them; warm in a saucepan
half a pint of rich, sweet milk and two ounces of butter; put the
potatoes, after peeling them, into a colander, and mash them
through this into the milk and butter; add a teaspoonful of salt
and a little pepper; with a wooden paddle beat this mixture till
it is dry and stiff; put it in a bowl and turn it out upon a dish
in form; roughen the surface with a fork, brown in the oven, and
Emma De Armit, Pittsburgh,
Butter a dish; put in a
layer of peeled and sliced tomatoes, a layer of cold meat in thin
slices, a layer of bread and butter, and so on until the dish is
full; add seasoning to each layer; pour beaten eggs over the top;
Mrs. F. R. Pinkerton, Pittsburgh,
One quart of soup beans
soaked over night, one small onion, two tablespoonfuls of
molasses, one-fourth pound of bacon, salt to taste; cover the
beans with cold water and bake three hours.
Miss Ella Welsh, Pittsburgh,
Take one quart of the
small white beans; put them on in cold water in the morning; let
them stand on the back of the stove until after dinner,
occasionally pouring in the hot water and putting in cold
water; wash one pound of salt pork, cutting the rind two or three
times across; put it in with the beans; add two teaspoonfuls of
sugar; parboil a little while and place in the oven; bake slowly
for three or four hours; care should be taken to have in them a
sufficient quantity of water, so that they will not be too dry
Mrs. Southerland, Newport, R.
Boil and mash through a
colander as many potatoes as will make a pint; mix with one quart
of flour, one cup of sugar, two eggs well beaten, one cup yeast;
let this stand all night; in the morning add half cup of yeast,
one cup of sugar, one cup of lard and butter mixed, one
teaspoonful of soda, flour enough to stiffen; let it rise quite
light; make out in cakes and let it rise again; bake in a hot
Mrs. A. R. West, Bolivar,
Six ears of sweet corn,
yolks of four eggs with cup of milk, two tablespoonfuls of flour;
beat the whites to a froth and use last; season to taste and fry
in hot lard; excellent.
Miss M. Smith, Allegheny,
Boil the corn; grate it
as for pudding; beat six eggs very light and stir them gradually
into a quart of milk; then stir in by degrees the grated corn till
you have a moderately thick batter; add a saltspoonful of salt;
butter the inside of your muffin rings ; place them on a hot
griddle over a clear fire and nearly fill them with the batter;
bake well and send to the table hot.
Mrs. F. R. Pinkerton, Pittsburgh,
Grate as many ears of
corn as will make one pint; add one teaspoonful of flour, half a
cup of butter and one egg; fry in butter.
Miss K. Luella Kennedy, Erie,
DELICIOUS BOSTON BAKED
Put one and one-half
pints of small navy beans into a crock that will hold a quart or
little more; fill it with water and let it stand over night; in
the morning pour off the water and cover the beans with fresh
water and enough salt to season, in which is mixed one
tablespoonful of common molasses; put one-fourth pound of pickled
pork in the center, leaving a little of the pork above the beans;
bake them eight hours with a steady fire, and without stirring the
beans; add a cupful of hot water every hour, except the last two;
earthen pots with narrow mouths are made expressly for baking
beans; cooking them in this manner each bean will be perfectly
whole and at the same time thoroughly cooked; serve with the pork
in the center of the plate; some like a very little vinegar with
them, this, however, should be left to the taste of the individual, after
helping them to the baked beans.
Mrs. S. Hamilton, Pittsburgh, Pa., East End.
Choose large smooth tomatoes, cut off a thin
slice from blossom end, lay it aside for future use; scoop out the
inside and chop it fine; add some bread crumbs, a teaspoonful of
white sugar, a tablespoonful of butter, a teaspoonful of salt and
pepper; mix well and stuff the hollow tomatoes; fit the tops on
neatly ; place in circular rows in a deep dish and bake
three-quarters of an hour till light brown.
Mrs. E J. Hardy, Newport, R. I.
One-half pound cold boiled potatoes, two
ounces of onion, heaping teaspoonful minced parsley, butter size
of an egg; slice potatoes; put butter in saucepan; when hot throw
in the chopped onion; fry to a light color; add sliced potatoes,
turn until hot and of a light brown; mix in parsley and serve
Mrs. Irene Denny, Ligonier, Pa.
Transcribed by C. Anthony
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