Author: zeeman

French Artichokes

From 1917: Pick off from the solid green globes the outer tough petals. Scoop out with a sharp pointed knife the fuzzy centers, leaving the soft base, which is the luscious morsel. Cut each artichoke in halves, wash, drain and fry brown on each side in olive oil. Make a tomato sauce and cook thirty minutes. Then serve hot… Continue reading

Green peas in ambush

From 1917: Remove the wilted leaves from a large head of lettuce, carefully remove the heart (retain for salad) without cutting through the stalk. Fill with 2 ½ cups of small green peas, add 1 small onion and a sprig of parsley. Sprinkle with salt, pepper, and a half-teaspoon of sugar.
Tie the leaves together with tape and cook 30 minutes in chicken broth or boiling water. Drain and dress… Continue reading

Baked prunes

From 1917: Use good sized prunes and place them in a baking pan, side by side so that they hardly touch each other; cover over with water and put in oven (not too hot) for one hour, pour off three-quarters of the juice (use this for a beverage), add a little sugar to suit taste, a stick of cinnamon and the rind of one lemon; cover pan tightly and place… Continue reading

Scotch Tarts

From 1917: One pound oatmeal, one-half pound flour, one-fourth pound granulated sugar, one-fourth pound lard or drippings, one tablespoon baking powder, and egg and salt. Mix the oatmeal, flour, sugar, salt and baking powder together, melt the lard and pour into the beaten egg, then add this to the dry ingredients, using sufficient cold water or milk to make the whole into a stiff paste. Then roll to about the… Continue reading

Sweet Pickled Prunes

From 1917: Wash, dry and prick the prunes and arrange in jars or in a crock. Make a syrup, using 4 to 8 cups brown sugar and ¼ cup mixed cloves, broken stick cinnamon and allspice to one quart vinegar. The amount of sugar depends upon how sweet a pickle you desire. If the flavor is liked, a small piece of ginger and a bit of bay leaf may be… Continue reading

Frozen apple float

From 1917: Pare, core and quarter five juicy cooking apples. Cook one quarter of a cupful of water, two cloves, the grated rind of half a lemon, half a teaspoonful of ground cinnamon and half a cupful grated maple sugar. When soft, press through a sieve. When the apple puree is cold, beat the chilled whites of two eggs as swiftly as possible; add three tablespoonfuls of powdered sugar and… Continue reading

Vinegar Mock Mincemeat (without meat)

From 1917: Mix together one cupful of grated brown breadcrumbs, half a cupful of cider vinegar, one cupful of cider, one cupful of chopped and seeded raisins, one cupful of molasses, half a teaspoonful of salt, one cupful of finely chopped apples, ground cinnamon and cloves to taste and one small cupful of grated maple sugar. Scald the ingredients, but do not boil. The mincemeat should be used within a… Continue reading

Sally Lunns

From 1917:
3 ½ cupfuls flour
½ cupful cornstarch
1 teaspoonful soda
2 teaspoonfuls cream of tartar
2 tablespoonfuls corn syrup
2 eggs
2 cupfuls milk
3 tablespoonfuls butter melted
Mix and sift the flour, cornstarch, soda and cream of tartar twice. Beat the eggs until light and add to the milk. Then quickly beat this into the dry ingredients. Add the corn syrup and melted butter; beat thoroughly. Turn… Continue reading

Fig and date sandwiches

From 1917:
Cut figs into long strips, then remove the seeds from dates and cut them into long strips. Mix the figs and dates together thoroughly, then moisten with cream until of a consistency to spread easily. Spread between slices of buttered bread, cut into circles with a biscuit cutter. This makes a very good sweet sandwich and is easily prepared. Chopped nuts may be added, if desired… Continue reading

Viennese Sandwiches

From 1917: Put one-half pound of American cream cheese through a food chopper. Then put ¼ of a small onion, 1 green pepper, from which the seeds and stem have been removed, ½ red pepper, similarly treated through the food chopper. Mix the peppers and the onion with the cheese, add salt and pepper to taste. Add just enough olive oil to make the mixture of a creamy consistency to… Continue reading

Crown of Lamb

From 1917: Select parts from two loins containing ribs, scrape flesh from bones between ribs as far as the lean meat. Then trim off the back bone. Shape each piece in a semi-circle, having ribs on the outside, then sew pieces together to form a crown. Trim the ends of the bones off evenly and be sure not to leave them too long. Wrap each bone in a strip of… Continue reading

Barley Nut Doughnuts

From 1919:
Barley nut doughnuts of the best variety can be made with little trouble from the following recipe:
1 tablespoon of melted lard,
¼ cup honey,
¼ cup corn syrup,
1 egg,
¾ cup buttermilk,
3 ½ cups barley flour,
1 teaspoon salt,
½ teaspoon ground nutmeg,
½ teaspoon soda,
3 teaspoons baking powder,
¼ cup chopped nuts.
Cream together the melted lard, honey and syrup. Add the egg… Continue reading

Washington Chowder

Slice two medium sized potatoes (one and a half cups sliced) and a small white onion and cook in one and a half cupfuls of salted water. When tender, add one cupful of stewed tomatoes, one cupful of canned corn and a minced green pepper. Bring to the boiling point and cook for five minutes. Heat one pint of rich milk, add an eight of a teaspoonful of baking soda… Continue reading

Cheese Salad

Dissolve half a tablespoonful of gelatine in two tablespoonfuls of boiling water and when cold beat into half a pint of chilled cream that has been beaten solid and to which has been added a quarter of a pound of grated American cheese, one tablespoonful of chopped walnuts and salt and paprika to taste. Pour into a square mold and when firm cut in slices and serve on lettuce leaves… Continue reading

Baked Tomato Eggs

Select three small tomatoes, cut a slice from the stem and scoop out part of the center and immerse in hot water for five minutes. Lift out carefully into greased timbale molds, drain and sprinkle with salt and paprika. Add a few drops of onion juice and break into each an egg. Sprinkle lightly with salt, dot with bits of butter and bake in a moderate oven until the eggs… Continue reading

Chocolate Nut Parfait

Boil without stirring half a cupful of sugar and a quarter of a cupful of water for eight minutes. Then pour the syrup onto one and a half squares of unsweetened chocolate that has been melted over hot water. Add the beaten yolks of two eggs, a few grains of salt and cook over hot water, stirring constantly, until thickened. Remove from the fire, beat until cold, add a half… Continue reading

AN ECONOMICAL DISH

This is an ordinary sized pie made of any scraps of raw meat which cannot be served in the usual way. Stew or slowly boil the meat in a little water. When cool, dust them with cornflour (reserving the water in which they were cooked), and put a layer in a pie-dish with a suspicion of powdered herbs, a seasoning of salt and pepper; then a layer of mashed potatoes… Continue reading

SMALL MUTTON PATTIES

Make a short crust with ¼ lb. dripping or lard rubbed into ¾ lb. of flour, a little salt, and enough water to form a pliable paste. Roll out on a floured board to about half an inch thick. Cut into rounds, two for each patty-tin. Grease the tins, line them with one round of pastry, and put into each about a dessertspoonful of cold cooked mutton, minced small, and… Continue reading

A Basic Cake and Its Variations

By NELLE HOOPER.
There are two classes of cakes, those made with butter and those without. I have a standard recipe for butter cake, and a great variety of effects can be secured by slight variations of this basic theme. To insure uniform success it is desirable to use an oven thermometer, so there will be no guesswork.
Thin cakes, or those baked in small tins, require a quicker oven… Continue reading

Allegretti Apples

Wash and core four red apples, put in a glass baking dish and cover with cold water. Bake slowly and when cool, cover with the following frosting: Beat the whites of two eggs very stiff and add one cupful of powdered sugar and one teaspoonful of vanilla and a few grains of salt. Beat until very smooth. Pour over apples and after it is almost hard pour melted bitter chocolate… Continue reading

Cinnamon Fried Cakes

Separate the yolk and white of an egg and beat each separately. Place a quarter of a cupful of rich milk in a bowl and add the egg yolk, a quarter of a teaspoonful each of salt and ground cinnamon, one tablespoonful of sugar, two tablespoonfuls of melted shortening and three-quarters of a cupful of flour sifted with one and a quarter teaspoonfuls of baking powder. Beat well, add the… Continue reading

Two kinds of Hot Cross Buns

Hot cross buns, coffee and fruit are an adequate Good Friday breakfast, although it is no mortification of the flesh to eat them. They will delight the children for luncheon and may be served hot or cold, despite their name. The wartime recipe given is only one of the many improved foods that came out of wartime efforts, the rye and whole wheat flours and the honey all adding to… Continue reading

Marshmallow Ice Cream

Put one cupful of sugar and a quarter of a cupful of water into a saucepan and let it boil without stirring until it will spin a thread when dropped from the spoon (230 degrees) . Add half a pound of fresh marshmallows cut in halves and when partially melted beat until smooth, using an egg-beater. Pour, while beating constantly, on the stiffly whipped whites of three eggs and beat… Continue reading

Easter Salad

Lay on individual plates four crisp pieces of romaine in fan shape and between the stalks lay thin, wedge shaped pieces of hard boiled egg. On each of the leaves place small balls made from chopped pickled beets, capers, minced celery and thick mayonnaise dressing and garnish with tiny pink radishes and a few asparagus tips… Continue reading

Dainty Chocolate Custards

Cook four tablespoonfuls of grated chocolate with one cupful of milk and cook in a double boiler until it becomes smooth; then add three cupfuls of milk and when hot pour it over one cupful of sugar which has been mixed with the well beaten yolks of four eggs. Return to the fire and stir until it begins to thicken. It must not boil. Add one teaspoonful of vanilla and… Continue reading

Tomato Soy

Here is a recipe for this relish.
Peel and chop a peck of ripe tomatoes until they are quite fine; then put them over the fire in a preserving kettle, with a half teacupful of whole cloves, the same of whole allspice, a scant teacupful of salt, a tablespoonful of black pepper, and three red peppers and five onions which have been chopped fine. Let the
ingredients boil together for… Continue reading

Sweet Potato Pie

Boil sufficient sweet potatoes to make a pint of pulp when rubbed through a sieve; add a pint of sweet milk, a small cupful of sugar, a little salt, the beaten yolks of two eggs and, if liked, a teaspoonful of lemon juice. Bake in a shallow pan lined with rich crust. Beat the whites of two eggs with confectioner’s sugar, making a meringue, put on top of the pie… Continue reading

How to Bottle Pickles

From 1906:
When putting up sauces and relishes for winter use, care should be taken that the bottles and jars are perfectly air-tight, and this fact cannot be assured if the corks are simply fitted into the necks and tied down in the usual manner. Corks are more or less porous. The corks should be first dipped into a mixture of one quarter pound of beef suet and one half… Continue reading

Marshmallow Cake

Make the batter after any good white cake recipe, and bake in layers. For the filling, boil one cup of sugar and four tablespoonfuls of water until it “ropes,” then add a half pound of marshmallows torn into bits, and stir until they dissolve. Whip the whites of three eggs until very stiff; add three tablespoonfuls of sugar and stir into the syrup, beating hard all the time. Spread between… Continue reading

Fried Oysters

Take the oysters out of the liquor with the lingers removing all bits of shell, and dry between soft cloths; season with salt and pepper, dip in flour, then in slightly beaten egg diluted with a
tablespoonful of cold water, then in finely rolled cracker or bread crumbs or corn meal. Dip this twice. Fry in deep, hot fat, and dip out when a rich brown (which should be very… Continue reading

Cookies

From 1905:
Two pounds of seeded (not seedless) raisins, one pound of currants, one pint or chopped nuts (any kind liked,) one quart of New Orleans syrup, one pint of lard, one pint of buttermilk, two grated nutmegs, one tablespoonful of soda.
After thoroughly flouring the fruit, put in all the ingredients and mix with sufficient flour to make a stiff dough, as you would mix bread. Do this at… Continue reading

How to Cure Beef

From 1905:
For winter and present use, cut the beef into sizable pieces, sprinkle a little salt on the bottom of the barrel only, then pack your beef without salting it, and when packed, pour over it a brine made by dissolving six pounds of salt for each one hundred pounds of meal in just enough cold water to sufficiently cover it when well-weighted. This beef can be cut and… Continue reading

How to Cure Hams

From 1905:
For hams averaging twelve pounds each, have ready one and a half gallons of best salt, one pound of good brown sugar, one eighth pound of powdered saltpetre, one ounce of black pepper, and one half ounce of cayenne. Cut the joints into proper shapes, without unnecessary bone and fat, and lay them on a board or table. First rub the skin well with salt, and lay each… Continue reading

How to Pickle Meats

From 1905:
Cut the meat into suitable pieces and pack into a barrel; then boil together six gallons of water, nine pounds of salt, six pounds of light brown sugar and one quart of good molasses. Remove the scum as fast as it rises; take the boiler off the stove and let the pickle get cold. Dissolve six ounces of saltpetre and add to the brine. Pour this over the… Continue reading

Fudge Frosting

Melt two ounces of chocolate over hot water. Add two cupfuls of sugar and one cupful of milk. Stir while the sugar melts. When it reaches the boiling point beat vigorously and let cook to the soft ball stage, which is about 236 degrees Fahrenheit. Remove from the fire, add two tablespoonfuls of butter and let stand until cold, then beat until creamy and spread on cake.
A very delicious… Continue reading

Nice Sandwiches

Run cold boiled ham through the grinder, or chopping machine, season with a little cayenne pepper and mustard, mix a tablespoonful of mayonnaise dressing and spread on buttered bread. The mayonnaise may be had, ready prepared, at the grocers, in small bottles. If the sandwich is to be rolled, cut the bread very thin, take the crust off, roll, and fasten with a tooth pick until settled into shape; then… Continue reading

Baked Beans

From 1905:
Pick and wash a pint of beans, put into a half-gallon of water and let soak over night; drain off the water in the morning, put in a bean pot, or deep pan, add a tablespoonful of molasses, half a teaspoonful of salt, a half pound of fat, salt pork, and fill the pot with boiling water. Bake four hours in a moderate oven; or the beans may… Continue reading

Mince Tarts

One cupful of cooked beef tongue minced; two cupfuls of chopped apples, three tablespoonfuls of hard butter, one cupful of seeded raisins, one cupful of currants, one tablespoonful of shredded citron, one teaspoonful of cinnamon one teaspoonful of grated nutmeg, mace and cloves mixed, one teaspoonful of salt, half a cupful of molasses, two cupfuls of sugar, half a cupful of boiled cider, the juice of one lemon, the juice… Continue reading

Cocoa Angel Food

Beat the whites of five eggs until very foamy, add one-fourth teaspoonful cream of tartar and beat until dry. Then gradually add one cupful of sifted sugar which has been mixed with one-fourth cupful of cocoa. Add vanilla, one-half cupful of flour and one-half tablespoonful of cornstarch, which has been sifted many times. Bake in a tube pan one-half hour… Continue reading

SPICE NUTS

1 lb. flour, ¼ lb. butter, about 6 ounces or sugar, 10 ounces of golden syrup, 1 egg, 1 teaspoonful each baking soda, spice, and ground ginger. 2 teaspoonfuls of ground cinnamon. Mix all thoroughly; turn out, and knead to a firm dough, adding more flour if necessary. Roll out, cut into small shapes, and bake in a rather quick oven for ten minutes… Continue reading

PINEAPPLE AND BREAD PUDDING

Here is something suitable for grown ups : —1 small tin of pineapple, 1 lb. of fine dry breadcrumbs, 2 eggs, 1 pint of milk, 3 ounces of sugar, 2 ounces of butter. Beat butter to a cream, and add the sugar. Then stir in the yolks of the eggs, and the breadcrumbs, then the milk, and all, or part, of the pineapple syrup—enough to make it (with the milk)… Continue reading

Cocoa Layer Cake

Cream one-half cupful of butter or oleo until smooth and beat in one cupful of sugar. Add the yolks of three eggs well beaten and one teaspoonful of vanilla. Sift together one and one-half cupfuls of flour, six tablespoonfuls of cocoa, two teaspoonfuls of baking powder and a pinch of salt. Add two-thirds of a cupful of milk and the sifted ingredients alternately, beating very thoroughly. Fold in the stiffly… Continue reading

APPLE DUMPLINGS

Children love anything in the form of a dumpling, and this recipe is especially nice. Peel some medium-sized apples, and take out the core, making a very small opening. Make a paste with ½ lb. flour, 4 ounces finely chopped suet, 1 teaspoonful sugar, half teaspoonful baking powder, and a little water, only enough to make a rather firm paste. Divide it into as many pieces as there are apples… Continue reading

Another Chocolate Cake

Melt two squares of chocolate, add three tablespoonfuls of butter, one cupful of powdered sugar and one-half cupful of milk. Stir and cook until it begins to thicken. Add the yolks of two eggs, well beaten, in one-half cupful of milk. Continue beating until it is almost jellylike. Set aside to cool. When almost cold add one teaspoonful of baking soda dissolved in a little water. Stir in one and… Continue reading