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VINTAGE RECIPES

[Welland Telegraph 1900]

Kruger Pudding

Incorporate thoroughly one pint of sweet milk and four large tablespoonsful of sifted flour; four eggs, yolks and whites beaten separately, one teaspoonful of baking poweder and one shake of salt. Pour into a buttered bake-dish and bake thirty minutes. Serve immediately, with the following sauce,–One teaspoonful brown sugar, two tablespoonfuls softened butter, one tablespoonful thick sweet cream, and two tablespoonfuls of ice water. Stir until it is foamy


Fricasseed Lobster

Put the meat of two lobsters cut into small pieces, with the fat and some coral, in a frying pan with a little pepper, salt, one-half cup milk or cream, one cup water, butter size of an egg, and one teaspoonful Worcestershire sauce. Let simmer until liquid has a rich red color. Take a tablespoonful flour, rub into it one-half tablespoonful butter, stir this onto one-half cup hot milk, then add the beaten yolk of one egg. When ready to serve, stir this into the lobster, and add one tablespoonful sherry wine.


Oyster Pie

Line a pudding dish with a rich pie paste. Drain the oysters put them in  in layers, seasoning with pepper, salt and a little mace with  a few dots of butter. About half as many sliced mushrooms and continue until the dish is full. Pour in the oyster liquor with a little cream, cover with crust and bake until brown.


Egg Vermicelli

Boil three eggs twenty minutes. Separate the yolks and chop the whites fine, toast four slices of bread. Make one cupful of thin white sauce with one cup of cream, one teaspoonful of butter, one heaping teaspoonful of flour, half a teaspoonful of salt and half a teaspoonful of pepper. Stir the whites into the sauce and when hot pour it over the squares of toast. Rub the yolks through a fine strainer over the whole. Garnish with parsley.


Cooked Sardines

Scrape the sardines and place them in the oven to heat. Beat the yolks of four eggs, add one tablespoonful each of tarragon and cider vinegar, a teaspoonful of made mustard, one-fourth teaspoonful of salt and one tablespoonful of butter. Cook over hot water until thick, stirring all the time. Remove the crusts from slices of bread and saute them in butter until delicately browned, drain on soft paper, arrange on a hot dish, pile the sardines upon them and pour over the sauce.


Date Patty Cakes

Mix one third of a cup of soft butter with one and one-third cups of brown sugar. When partly mixed break in two eggs and beat together till light. Add one-half cup of sweet milk and one and three-fourths cups of sifted flour in which has been stirred two teaspoonfuls of baking powder. Mix till smooth, then stir in one-half teaspoonful each of cinnamon and nutmeg. Last of all add one half pound of dates, which have been stoned and cut in pieces. Beat hard for two minutes, bake in small heartshaped patty pans in a moderate oven. When cold frost with vanilla icing.


Mint Sauce

Pick leaves of fresh young spearmint from the stems, wash and drain them on a cloth, chop them fine, put them in a gravy boat, to three tablespoons mint add two tablespoons of fine granulated sugar, mix thoroughly, let stand a few minutes, pour over this six tablespoons of white vinegar. Prepare this some time before serving, that he flavor of the mint may be thoroughly extracted.


Farina Balls

Scald one pint  of milk in a double boiler, sprinkle in one-half of a cupful of farina and one-half of a tablespoonful of salt, stir until the farina is swollen, cover and cook for three-quarters of an hour. Add ten drops of onion juice, one tablespoonful of chopped parsley, a dash of cayenne and the beaten yolk of one egg. Mix thoroughly, cover and set away until cold. Mould it into small balls, dip each into slightly beaten egg, roll in fine breadcrumbs and fry in smoking hot fat.


Fried Canned Salmon

Separate the pieces of fish after having carefully removed it from the can, salt them slightly and roll in fine bread crumbs; then add another sprinkle of salt and drop them into the frying pan which should be half full of boiling butter and lard–equal quantities of each and fry them until they are of a delicate brown. Then lift them carefully out, drain for an instant, lay onto a hot dish, and ornament with sprigs of parsley.


Baked Suet Pudding

When carefully made baked suet pudding is a most palatable dish. To one cup of boiled milk add three-quarters of a cup of sifted yellow cornmeal and stir until smooth and well scalded. Add one cup of molasses, one teaspoonful of salt and two tablespoonsful of sugar. Make a mixture of one cup of suet chopped fine, one quart of cold milk, one cup of currants, seedless raisins or dried berries and add to the boiling milk and meal mixture. Bake slowly for six hours and let it stand in the oven over night, or, if possible, until the fire goes out. Serve with butter and cream.


Fish A La Creme

Take one and three-quarters cups cold flaked fish, one cup white sauce, one half slice onion.one-half cup buttered cracker crumbs, a bit of bayleaf, a sprig of parsley, salt and pepper, scald milk for the making of white sauce with bayleaf, parsley and onion. Cover the bottom of small buttered platter with one-half of the fish, sprinkle with salt and pepper, and pour over one-half the sauce, repeat. Cover with crumbs and bake in a hot oven until crumbs are brown.

VINTAGE RECIPES

[Welland Telegraph 1900]

Corn Dumplings

Cook a piece of shoulder of pork into a big pot until tender, then mix the desired quantity of corn meal to a thick dough as in making bread (the addition of an egg to the dough improves the dumplings). Drop balls of the dough about the size of a walnut in the boiling water about the meat in the pot, and cook 20 minutes when the dumplings will be done and will have a thick gravy around them. Take care not to let the mixture burn. The fat and juices of the meat season the dumplings excellently.


Stewed Beef and Onions

Cut one pound of beefsteak into pieces, melt one ounce of the dripping in a stewpan which has already been dredged with flour. Turn meat about until it is brown, but not cooked, and add two sliced onions. Stir all together, and then cover the meat with good gravy. Let all simmer very slowly until cooked, then take up the meat and thicken the gravy with half an ounce of dripping rolled in flour. Garnish with small sprigs of boiled cauliflower and baked tomatoes and serve.


Cauliflower with Cheese

Trim off the outer leaves and soak. head downward, in salted water. Place in a saucepan, head up, covering with boiling salted water, and boil gently but steadily until tender when tested with a fork then drain. Break off the branches and put on layers in a baking dish with salt, pepper and grated Swiss or American cheese Pour over all about. a pint of white sauce, cover with a thick layer of buttered bread crumbs and place in a hot oven until browned.


Beef Loaf or Cheap Roast

Take two pounds lean beef, the tougher parts will do. Put in a chopping bowl and chop fine, or run through a sausage mill. An eighth of a pound of fat pork also chopped  fine, one quart rolled crackers, work all together in a bowl, season with salt, pepper, sage, and onion. Bind together with two eggs, make into loaves and bake basting often. This will be found an exciting substitute for roasts and is much cheaper, and there is no waste. It is very good cold.


Jam Cake

Cream together one cup sugar and one cup butter. add three beaten eggs, three tablespoons sour milk in each one teaspoon soda has been dissolved, half teaspoon each of ground cloves, ground cinnamon, ground allspice and grated nutmeg, one cup any kind of jam and two cups flour, to be baked in a loaf. Raisins chopped may be sustituted for the jam if desired.


Baked Beans

One quart small pea beans. Soak simmer till tender. Put the lean strip from one pound pork in a bulging bean pot, add one small onion, most of the beans, the fat pork with the rind scraped and scored, the remaining beans, and water to fill the pot, with one teaspoon, each salt and mustard and two tablespoons molasses. Bake very slowly eight or ten hours. Cover until the last hour.


Chicken Oyster Pie

To make a chicken oyster pie, melt a little butter in a deep baking dish, scatter over it cracker and bread crumbs, then add a layer of chicken meat, picked up fine; then a layer of oysters, over which put salt and pepper and bits of butter, then a layer of cracker crumbs; alternate with the oysters and chicken till the dish is full, seasoning each layer. Pour over the whole oyster liquor, to which add a well-beaten egg and a cupful of milk. Put bits of butter on top and bake an hour


Ham Omelet

Mince the ham fine, and allow one egg to each tablespoonful. Beat the yolks till light, season with salt and pepper and stir in the ham; beat the whites stiff, and fold then into the mixture. Butter the omelet pan or the spider, pour in the mixture, and after it has set on the bottom put in the oven to finish. When done, fold double, and lift to a hot platter. This is a most toothsome way of disposing of bits of cold ham either boiled or fried..


Eggs and Tomato

Put one pint of canned tomatoes in a saucepan, add one-half tablespoon of salt, one-quarter teaspoonful of butter and cook until reduced one-half. Take from the fire a moment or two, then add three eggs well beaten and stir till the mixture thickens like custard. Pour over buttered toast and serve.


Steak With Tomatoes

With a sharp carving knife split a thick round steak, thus making two thin steaks. Spread the lower half of this with bits of butter, a little minced ham and a cupful of tomatoes. (use the canned tomatoes, straining off the juice and reserving it for the sauce). Lay the upper half of the steak, sandwich-wise, upon the lower half and fasten the two together with small stout skewers. Lay the meat in a covered roasting pan, dash a cup of boiling water over it and cook, allowing twenty minutes to each pound. Transfer to a hot dish, remove the skewers and pour over the steak a savory tomato sauce.


Cheese Muffins

These are nice in cold weather for lunch or supper. Make a raised muffin batter and when filling the tins scatter on finely cut cheese, Some prefer to insert one wedge shaped piece in each. With good coffee they constitute a satisfying beginning for those blessed with good appetites, and the pleasant odor stimulates those who must be tempted and attracted by novelties.


Chocolate Bread Pudding

One cup stale bread crumbs, two cups scalded milk, one ounce chocolate, one egg, three quarters of a cup of sugar, piece of soda size of a small pea, vanilla to flavor. Soak the crumbs in the milk and add the soda. Melt the chocolate by standing over hot water, add a half cup of the sugar and a half cup of milk drained from the bread. Beat the egg and remaining quarter cup of sugar, add chocolate mixture and soaked bread; bake an hour in a well buttered pudding dish.


Peach Cordial

To make peach cordial at its best select ripe juicy peaches. Rub the down off thoroughly and gash them to the stones. To each peck of the peaches allow one gallon of French brandy. Pack in a stone jar, cover tightly and let  stand for two months. Then draw off the brandy from the peaches and add enough cold water to reduce it to the strength of good white wine. To every three gallons of this mixture add four pounds of white sugar, stir thoroughly, cover and let stand for three days, stirring well each  night and morning. Then pour into bottles or demijohns, cork tightly and serve as required.


Parsnip Croquets

Scrape and wash five nice parsnips; cut into oblong pieces, place in boiling water, boil until tender. When done mash and salt to taste, with a teaspoonful of butter. Make them into oval balls the size of an egg and half an inch thick. Fry in a little butter until brown and serve hot.

VINTAGE RECIPES

[Welland Telegraph 1900]

Asparagus Soup

Cut the tender points off three bunches of asparagus and break the rest of the stalks into little pieces. Cook the stalks (not the points) until perfectly tender in a little boiling water. Drain, rub the pulp into a colander, and add three pints of milk. The tips should be cooked for 15 minutes in slightly salted, boiling water, and then add to the asparagus pulp and milk. Let it all boil up, season to taste, thicken with a little flour and pour into a hot tureen. Serve immediately with squares of toasted bread.


Boiled Asparagus

Use only the young, tender stalks of asparagus, and cut them in inch pieces, cook them gently in salted boiling water until done. Drain off the water and lay the asparagus on slices of buttered toast. Thicken 1 cup boiling milk with 2 teaspoons flour, rubbed into one tablespoon butter. When quite smooth and thick remove from the fire, add the beaten yolk of an egg, and pour over the asparagus and toast.


Asparagus Points

Cut off enough heads in 2-inch lengths to make three pints. Cook in a little boiling water until tender, drain, add 1/2 cup cream, season to taste and serve hot.


Asparagus On Toast

Wash and cook in bunches until thoroughly tender, drain, untie the bunches, lay the stalks neatly on hot buttered toast and pour over them a cream dressing made as follows,–Let a pint of sweet cream come to a boil, season to taste, and thicken with one teaspoon flour rubbed smooth in a little cold cream.


Asparagus And Peas

Asparagus and peas are very nice served together. Break the asparagus in inch pieces, pod the peas, look them over carefully and put together in boiling water to cook until tender. They should be of proportionate age to cook evenly. Only sufficient water to cook them in should be used. When done, if too dry, add a cupful of milk and thicken with a teaspoon of flour. If fluid enough, thicken with a teaspoon of flour, add a small lump of butter and season to taste.


Rice Milk

Pick over and wash half a pint of good rice, and boil it in one quart of water till it is quite soft. Then drain it, and mix with it one quart of rich sweet milk; next add half a pound of raisins cut in bits; set this over a brisk fire, and stir it frequently till it boils, When it boils hard, stir in alternately two beaten eggs, and flour large tablespoons of brown sugar; let it continue boiling ten minutes longer; then take it from the fire, and send to the table hot


Iced Coffee

Put four dessertspoonfuls of coffee into a jug, with a few grains of salt, which softens the water, pour on one quart of boiling water, cover over and place at side of the fire for ten minutes, then pour a few cupfuls gently backward and forward to clear it; cover it again, and let it settle for ten minutes; then strain it through fine muslin, add three small tablespoonfuls of powdered sugar, one one half pint of cold milk and one half pint of cream, or if more convenient, all milk; place on ice for about six hours before required and at the last moment put in a pitcher with a large piece of ice.


Beef And Bacon

To one pound of chopped beef add half a pound of chopped bacon. Mix well season with pepper. The bacon will make the beef salt enough Make into round flat cakes and boil or fry. If fried have a very hot frying pan with half butter and lard just enough to keep the meat from burning. Serve hot. Good for warm weather dinner..


Lemon Turnovers

Rub one ounce of loaf sugar upon the rind of a lemon, crush and dissolve it in two tablespoonfuls of milk. Add three dessertspoonfuls of flour, two ounces of clarified butter, and two well beaten eggs. Stir all over the fire for a minute. Take a  pound of good pastry, divide it into six or eight pieces, and roll each one out into a round shape about the size of a saucer, spread a little of the mixture on one half of the round, fold the other half over, fasten the edges securely and bake in a buttered tin in a moderate oven, Sift a little sugar over it. This is sufficient for six or eight turnovers.


Cherry Dessert

An inexpensive dessert is made of cherries and bread. Stone the cherries and stew gently for a few minutes and sweeten to taste. Cut a  few slices of bread that is two days old. Fresh bread would not answer. Butter these slices liberally and cover the bottom of a pudding dish with them. Add a layer of the warm stewed cherries. Add another layer of buttered bread, and so alternate until the fruit is used. Then bake. This pudding may be eaten either cold or warm.


Cherry Sauce

Put a small pot of red currant jelly into a stewpan, together with a dozen cloves, a stick of cinnamon, the rind of two oranges, a piece of glaze, and a large gravy spoonful of reduced brown sauce; moisten with half a pint of Burgandy wine, boil gently on the fire for twenty minutes; pass the sauce through a tammy into a bain-marie, add the juice of the two oranges, and just before sending to table boil the same. The juice is especially appropriate with red deer or roebuck, when prepared in a marinade and larded,


Baked Custard

Boil one quart of sweet milk with a large stick of cinnamon broken up in it. When the milk has boiled, take it from the fire and set it aside to cool. Beat very light six eggs, and stir them by degrees into the milk when it is quite cold, and add gradually quarter of a pound of white sugar. Fill some cups with it, put the cups in a large pan and pour around them boiling water to reach nearly to the tops of the cups. Put the pan into a moderate oven and bake twenty minutes, Send them to table cold. You may bake the whole in one large dish if you prefer.

VINTAGE RECIPES

[Welland Telegraph 1900]

Spanish Chocolate Cake

Grate half a cake of Baker’s chocolate, mix with 1/2 cup of sweet milk and yolk of one egg. Put on the back of the stove, when thoroughly warmed and dissolved set off to cool. Take 1 egg and the white of one, 2 cups sugar, 1 cup butter, teaspoonful soda dissolved in 1/2 cup water. Add the chocolate and flour to make a thin batter that will pour smooth. Bake carefully.


Raspberry Vinegar

Put three quarts of ripe raspberries in an earthen bowl; pour over them a quart of vinegar; at the end of 24 hours press and strain out the liquor and turn it over another three quarts of fresh ripe berries. Let it stand another 24 hours; again extract and strain the juice, and to each pint add a pound of sugar, and boil for 20 minutes. Turn it into bottles, and cork when cold. When used as a beverage dilute the raspberry vinegar with three parts of water.


Clover Cordial

Make a strong decoction of red clover blossoms by first drying them in the shade, then steeping in water to cover. Strain and reduce by boiling. To every quart add a pound of sugar and a pint of New Orleans molasses. Stir until the sugar is dissolved and reduced to the consistency of not very thick molasses. Cool and bottle. Some add half a pint of alcohol as a preservative, but if stored in a cool dark cellar, it will keep in warm weather without this.


Raspberry Preserve

Allow equal weight of sugar and fruit. Pick over the fruit carefully and lay inside the largest and firmest berries. Mash the remainder, and put on to boil for ten minutes., then squeeze them through a cheese-cloth put this liquid on to boil with the sugar, remove the scum, then put in the whole berries; let them boil up once, skim them out into jars, filling nearly full. Boil the syrup down until there is about enough to fill the jars then put the berries back and boil up once more, fill the jars, and seal quickly.


Cucumber and Tomato Salad

Peel the cucumbers and cut in thin slices let stand in salted water five minutes. Take the same amount of ripe tomatoes, peel and slice thin. In a glass dish place a layer of the cucumbers and then a layer of the tomatoes, alternating until the dish is full. Make a dressing of vinegar, olive oil or melted butter, 1 teaspoon to 1 cup vinegar, season with salt and pepper, and turn over the cucumber and tomato, enough to nearly cover. Let stand five minutes and serve.


Raspberry Jam

Allow three-quarters of a pound of sugar to a pound of fruit. Place the fruit with the sugar in the preserving kettle, let stand a few minutes to extract some of the juice from the fruit; then place it on the fire and cook until it becomes thick, consistent mass. Stir it frequently to break the fruit. When it becomes tender, use a potato masher to crush it. When it looks clear put a little on a plate and if it thickens it is done. Put it in tumblers and cover.


Lemon Pie

Pour one cup of hot water over four tablespoonfuls of fine stale breadcrumbs, add a pinch of salt, one half cupful of sugar, rind and juice of one lemon and two egg yolks well beaten. Line pie plates with a good pie crust; pour the lemon filling in the plate and bake in a quick oven twenty-five minutes; cool a little; make a meringue with the whites of the eggs and two tablespoonfuls of sugar. Spread this over the pie and sprinkle with powdered sugar, put in a slow oven to brown slightly.


Potted Tongue

Was a fresh beef tongue, cover with boiling water, and one-half of a teaspoonful of salt and simmer slowly for three hours. Skin it, trim off the fire with one pint of the pot liquor, salt nd pepper to taste, one-eighth of a teaspoonful of cloves, a dash of nutmeg, a teaspoonful of onion juice and one quarter of a teaspoonful of made mustard. Simmer slowly until the liquid is almost evaporated, then cool and pound to a paste with one-quarter of a pound of butter. Pack into small jars, pour over sufficient melted butter to cover and set in a cold place. This will keep for a week in summer and a fortnight in winter.

VINTAGE RECIPES

[Welland Telegraph 1900]

Watermelon Salad

Cut the red portion of a well-chilled watermelon in small cubes. Place two cups of the dice in a salad bowl; have ready a mixture of four tablespoons of sugar, one teaspoonful of grated nutmeg. Sprinkle the cut melon with this; pour over a wineglassful of orange juice and serve.


Currant Catsup

Ten pounds of currants, mashed and strained through a cloth. Add one quart of vinegar, five pounds of granulated sugar, three tablespoonfuls of cinnamon, two of allspice and one each of cloves and salt and one-half teaspoonful of red pepper. Boil slowly one hour and put up in small bottles.


Almond Peaches

This is a luncheon dainty or dinner dessert, served with ice cream. Select as many fine, red-cheeked peaches as there are guests. Wipe carefully and halve, removing stones. Fill each half with following paste,- Beat white of 1 egg stiff, add powdered sugar till creamy and one cup mashed peaches, one cup rolled macaroons. Fill each half peach with the same. Arrange on white china platter. Decorate here and there between well-washed, glossy, tiny peach twigs and leaves.


Pineapple Pudding

One can of shredded pineapple, one fourth box of gelatine, five eggs the whites only, one pint of whipped cream, one pint of water, one cup of sugar. Drain the syrup from the fruit, pour one-half

the water over the gelatine and allow to stand thirty minutes, then pour the syrup, sugar and remaining water into the gelatine, place on the fire and allow to come to a boil, only; pour over the eggs, which have been whipped stiff and fruit, beat for twenty minutes, mould; at serving time turn from the mould, cover the top with the whipped cream. This should slice in three distinct shades.


Tomato Wine

One bushel of ripe tomatoes will make 5 gals of wine. Pick off the stems, mash them in a clean tub or a granite or porcelain-lined kettle, then strain through a cheese-cloth bag and add 3 lbs of coffee or light brown sugar to each gallon. Put in a cask and let ferment for 36 hours, skimming off the impurities that rise to the top. Cork and seal tightly after fermentation is over. It is better to bottle domestic wine than to use casks or demijohns. Bottles are more convenient to handle; and then the danger of air getting in from repeated openings is avoided. A curious creole method to make wine perfectly clear is as follows– To 1-2 gallon of wine add 2 wineglasses of sweet milk. Stir into the wine and pour all into a transparent half-gallon bottle or jar. Stop it and set to one side for 24 hours, when the wine will be clear, the sediment all being in the milk at the bottom. Carefully pour off the wine and bottle, not shaking or stirring up the milk in the process. The same practice will clarify vinegar.


Huckleberry Dumplings

To 1 qt. flour add 1 teaspoon salt, 2 heaping teaspoons baking powder, 2 tablespoons butter and one pint of milk. While sifting flour add salt and baking powder. Then rub in butter cold, add milk. Mix to a soft dough. With large cookey cutter cut in separate pieces. In each, place berries and fold in oblong shape. Bake in well-greased pans. Serve with butter and sugar sauce or sauce quoted above, substituting huckleberries.


Creamed Fish in Rolls

Take a piece of salmon, codfish or other boiled fish, free it from skin and bones, pick up fine. Take half a dozen dinner rolls, cut off a thin slice of the top crust, scoop out all the bread, leaving the hollow crust, mix the crumbs with the fish; season well with pepper and salt. Make a cream sauce with a half pint of rich milk, two tablespoonfuls of butter and as much flour; cook until it begins to thicken, then add the fish and bread crumbs; boil until quite thick, when fill the empty rolls and put on the top crust. Garnish with parsley.


Jellied Oranges

Take half a dozen oranges and cut them in half with a sharp knife; scrape out all the pulp, notch the skins around the edges, and put them in cold water until they are wanted. Put all the pulp in a jelly bag squeeze out the juice and add to it enough water to make three gills, add an ounce and a half of gelatine dissolved in one and a half cupfuls of boiling water, the juice and grated rind of a lemon, half a pound of sugar, the crushed shells and beaten whites of three eggs. Stir over the fire until it boils, put a lid on and simmer for eight minutes. Take it off, let it stand until partly cooled, when strain through a hair sieve. Take the orange shells out of water, wipe dry and fill with the mixture. Pack in ice and when wanted for use, whip cream stiff, flavored with sugar and very little vanilla, put half of an English walnut or a candied cherry on top of each and serve in a lace doily on individual plates.

VINTAGE RECIPES

[Welland Telegraph November 1900]

Baked Cauliflower

A good firm head should be soaked in slightly salted cold water for at least an hour. It is then drained, put in a saucepan with boiling water, salted again and simmered gently for fifteen minutes. Drain once more. and separate the cauliflower into flowerets, putting the pieces in a baking dish with a little boiling milk, butter and seasoning of salt and pepper. Sprinkle the top with cracker or bread crumbs, and put in the oven long enough to brown.


Salmon Trout

Tie a cleaned trout in a cheesecloth; place in fish kettle, cover with boiling water, quarter cup of vinegar, half pound salt pork, four cloves, half bayleaf, eight peppercorns, six sprigs parsley, small bunch thyme and sweet marjoram, one onion and two teaspoonfuls salt. Cook twelve minutes to the pound. Drain arrange on hot platter and spread inside and out with cucumber pulp seasoned with pepper, salt and lemon juice. Garnish with sliced lemon and sliced cucumbers


Biscuit Crust for Chicken Pie

Mix one pint of sifted flour, one level teaspoonful salt and four level teaspoonfuls of baking powder. Chop in two level teaspoonfuls of lard and two of butter till fine, then wet with milk to a stiff dough. Toss on a  floured board, roll out to the size of the dish, grease the edge of the dish and over with the paste, pressing it well against the side of the dish. Make a deep  cross in the centre, turn back the edges, insert a cone of stiff white paper well buttered and bake about forty minutes.


Tomato Custard

Mix one pint of stewed tomatoes with quarter of a cupful of bread crumbs; add one tablespoonful of finely chopped onion, one teaspoon of sugar, half a teaspoonful of salt, quarter of a teaspoonful of pepper; pour into a buttered baking dish. Beat four eggs, add a quarter of a teaspoonful of salt, a teaspoonful of sugar and a cup and half of milk. Stir  over hot water till thickened very slightly pour over the tomato mixture and bake in a slow oven until set, about three quarters of an hour.


Potatoes Au Gratin

Make a cream sauce from one tablespoonful of flour, two tablespoonsful of butter and one cupful cream or milk and season to taste with salt and cayenne. Boil up once and remove from the fire. Beat the yolks of three eggs lightly and add to the cream sauce; also half a cupful of grated cheese. Slice six boiled potatoes (freshly boiled preferred). Into a baking dish put a layer of potatoes and sauce alternately until the dish is full. Have a last layer sauce. Sprinkle with cheese and bake in a quick oven ten minutes, or until nicely browned. Serve in the baking dish.


Pumpkin Pie

Wash and dry the pumpkin. Remove the seed and soft inside. Grate without peeling on a moderately fine grater. To each cup of the grated pumpkin add 1/2 cup sugar, 1 egg well beaten, one tablespoon molasses, 1 teaspoon ginger, 1/2 teaspoon cinnamon, a pinch of salt and one coffee cup rich milk. Line deep pie plates with rich paste, fill two-thirds full of the custard, and bake in a moderate oven for one and one-half hours.


Fried Muffins

Mix together one teaspoonful baking powder, one saltspoonful of salt, two cupfuls of flour, one egg beaten light with one quarter cupful of sugar, three quarters cupful of milk and flour to make a stiff batter. Drop by the spoonful into hot fat and fry to a golden brown, keeping them turning constantly. These are excellent made without sugar and served with hot maple syrup.


Lemon Jelly

Soak half a box of gelatine in half a cup of cold water for half an hour; dissolve in two cups of boiling water, add a cup of sugar, half a cup of lemon juice, a teaspoon of orange extract and strain. Turn out and fill the centre with rich cream, whipped sweetened and flavored wit vanilla. Garnish at the base with lemons sliced in thin rounds.

VINTAGE RECIPES

[Welland Telegraph  December 1900]

Candied Chestnuts

Shell as many chestnuts as will be required and drop them into boiling water, allow them to cook briskly for fifteen minutes, strain and rub off the thin outer skin. Dip each chestnut in white of egg and roll in white powdered sugar. When all are coated lay them on a sheet of white paper in a moderate oven to harden. Prepared in this way they are delicious.


Escalloped Sweet Potato with Oysters

Boil six sweet potatoes, slice them the round way. Place a layer in a baking dish, sprinkle with salt and pepper, add small pieces of butter. Now add a layer of oysters and of cracker crumbs, then sweet potatoes, etc. until the dish is full. Pour over this one teacupful of oyster liquor and bake about twenty minutes.


Potatoes Royale

One pint of hot boiled potatoes, a generous half cupful of cream or milk, two tablespoonfuls of butter, the whites of four eggs and yolk of one, salt and pepper to taste. Beat the potato very light and fine. Add the seasoning, milk and butter and lastly the froth. Turn into a buttered escalop dish. Smooth with a knife and brush over with the yolks of the eggs, which have been well beaten. Brown quickly and serve. It will take ten minutes.


French Bread

Scald 1 pt milk and add 1 pt water, let cool, dissolve 1 yeast cake in a little warm water, add the milk, also 1 teaspoon salt and the same of sugar. Beat thoroughly and stir in sufficient flour to make a dough, after which beat for 10 minutes. Knead on the board until soft and spongy, adding a little flour. Let rise, form into loaves, having floured the hands to prevent the dough from sticking to them, and let rise three hours. Bake in a moderate oven.


Rabbit Pie

Take a nice rabbit, cut it up in small pieces and lay it in cold water thirty minutes, then take it out of that water and put it in a kettle with hot water enough to cover the rabbit; add a little salt, pepper and two onions; let it boil twenty minutes, have ready a deep pudding dish, put the rabbit onto it, take a teaspoonful of flour, wet it and pour into the hot water the rabbit has been taken from to thicken it; when it boils up once pour over the rabbit; add a piece of butter the size of an egg, salt to taste; now put over this a nice crust made with one cup of milk, one half cup of lard, one heaping teaspoonful of baking powder and flour enough to roll out; put over the rabbit and bake half an hour in a slow oven.


Cranberry Sauce

Put three pints of washed cranberries in a granite stewpan having a tight cover. On top of them put three cups of granulated sugar and three gills of water. Cover and after they begin to boil cook them ten minutes closely covered and do not stir them. If they are inclined to boil over, draw the pan back a little or lift the cover for an instant and press the fruit down under the syrup. The skins will be soft and tender and the berries will not lose their shape if they are not stirred. When cool the whole mass will be jellied slightly. A convenient way to remember these proportions is by this formula,- Half as much sugar as fruit. and half as much water as sugar.


Plum Pudding

Six buttered crackers rolled fine and soaked in three pints of milk. Cream one-quarter of a cup of butter with one cup of sugar, add half a teaspoonful of salt. one teaspoonful of mixed spice and six well beaten eggs. Stir it all into the milk and add one pound of the best raisins. Bake in a deep pudding dish well greased with cold butter. Bake very slowly in a moderate oven three hours. Stir several times during the first hour to keep the raisins from settling.


Beef Salad

Cut the beef into thinnest slices possible with a particularly sharp knife; put it in a salad bowl with alternate slight sprinklings of salt and pepper; make a top layer of strips of anchovies, smoked herring, capers, sliced gherkins and finely chopped chervil, chives, small onions, etc. Pour over this a plain salad seasoning of pepper, salt, mustard, tarragon vinegar and oil, well beaten up and serve without disturbing the arrangement of the dish.


Diced Turnips

Wash and cut a French turnip into half or three-quarter inch slices then pare and put the slices together again, and cut into slices then at right angles, making cubes or dice. Cook in boiling salted water until tender. Drain very dry, and keep hot and partially uncovered on the back of the range until ready to serve; then drain again, and turn into a dish and pour prepared butter over them. For one quart of the turnips allow one heaped tablespoonful of butter, rub it to a cream in a bowl, add half a teaspoonful of pepper and a saltspoonful of pepper. Pour this over the hot turnips and garnish with a little parsley.


Oyster A La Delmonico

Take one quart liquid oysters, drain and put the liquor from the oysters in a stewpan and add one half as much water, teaspoonful of salt, one fourth teaspoonful of pepper, a teaspoonful each of butter and rolled cracker for each person to be served. Put on the stove and let boil. Then pour in the oysters.Let come to the boiling point. Have bowls ready with one and one-half tablespoonfuls of cold milk for each person. Pour the stew on this and serve. Never boil the milk.

VINTAGE RECIPES

[Welland Telegraph September 1900]

Quince Butter

Pare and core the fruit, cook it up rather fine, cover with water and cook until tender. At the same time in another kettle simmer the cores and skins in just enough water to keep them from burning. When cooked quite soft, strain off the liquor from the cores and skins and add it to the fruit. Allow 3-4 pound of sugar to each pound of the quince. Boil the whole stirring constantly, until it is smooth and firm. Then put in jars and seal. Keep in a cool dry place.


Quince Jelly

Rub the fruit with a cloth until perfectly smooth, cut in small pieces and pack tight in a kettle, cover with cold water, and boil until tender. Pour the fruit in a three-cornered jelly bag and hang up to drain.
To a pint of juice allow a pint of sugar and boil 15 minutes or until it will jelly. Pour into jelly tumblers, let stand for 24 hours, then cover. One-third apple juice may be added. If quinces are scarce an excellent jelly may be made from the parings and cores alone, proceeding exactly the same as if the entire fruit were used.


Spiced Quinces

Peel, core and quarter the quinces, weigh them and put into a preserving kettle with only enough water to prevent their burning, cover and let them cook over the back of the fire about twenty minutes. Into another kettle put for eight pounds of fruit four pounds of sugar, one ounce of stick cinnamon,half an ounce of whole cloves and one quart of vinegar.When this liquid is boiling turn in the quinces and let them cook until tender, but retain their shape. Skim out the fruit and put into a jar;the boil the liquid down to a rich syrup and pour over them.


Cheese Salad

Mash very fine the cold yokes of three hard-boiled eggs and rub with them a coffee cupful of finely grated cheese, a teaspoonful of mustard, a saltspoonful of salt and one-half as much white pepper. When all are well mixed add two tablespoonfuls each of oil and vinegar, alternately. Heap this upon fresh lettuce and garnish with the whites of eggs cut into rings, and a few tips of celery. Serve with hot buttered crackers.


Tomatoes with Rice

Scald and peel three large, smooth tomatoes. Cut them in halves, scoop out the seeds and juice without breaking the pulp. Scald the juice enough to strain out the seeds. To the juice add add sugar to taste and mix with it as much boiled rice as it will absorb; add salt and a little butter. Fill the tomatoes with the mixture. Place each half tomato on a round of buttered bread. Put them in a shallow pan and bake ten minutes or until bread is browned.


Peach Mound

Make three pints of plain lemon gelatine jelly and place in mould with low centre and set away to harden.
Pare, quarter and cut into eights full ripe peaches to fill the centre mould. Slice half the kernels simmer them in a little water, strain the liquid, make a rich syrup with it, and when cold, pour it over the fruit. When ready to serve, turn the jelly out on a dish, fill the cavity with the prepared fruit, heap whipped cream over the top, sprinkle with sliced blanched almonds, and serve with any delicate white cake.


Spiced Grapes

Eight pounds of grapes, mashed and cooked enough to strain out the seeds and skins. Rub all the pulp through. Then add 4 pounds sugar, 1 quart vinegar, 1 tablespoon each of cinnamon and allspice, and 2 teaspoons of cloves. Simmer three hours.


Fromage De Chantilly

One quart of very rich cream, two or three days old, a pinch of fine powdered gum arabie. Put them into an earthen bowl which you have surrounded with broken ice and a handful of salt; whip the cream hard and long until it is smooth as velvet, then add a little powdered sugar, whipping it in gradually; then put it into a wicker basket. It should be heartshaped and lined with a coarse linen cloth. Place this in a deep earthenware dish, being careful to put little pieces of wood an inch thick under the painer de fromage so as to raise it a little, put the earthenware dish in the refrigerator; when ready to serve, turn out the fromage on a deep dish, smother with fresh cream and serve.

VINTAGE RECIPES

[Welland Telegraph October 1900]

Coffee Cream

Put two tablespoonfuls of gelatine to soak in one-half cup of water. Then add two tablespoonfuls of strong coffee, and one-half cup of sugar dissolved in one-half cup of water. Let this mixture stand on the ice until it begins to harden, then beat in one cup of whipped cream. Set it again on ice until it hardens.


A Squash Pie

One and one-half cupfuls sifted squash, one cupful boiling milk, one-half cupful of sugar, one-half teaspoonful salt, one saltspoonful cinnamon and one egg beaten slightly. This is enough for one pie, and if the mixture is too thick add a little more milk. If the squash is watery use less milk and two eggs. A squash pie should be firm enough to cut without any breaking down or oozing out of the filling when divided, this quality should be obtained more from the texture of the squash than from too great use of egg as a thickening agent. A squash pie rich with eggs is too much like a custard. When watery squashes are used and eggs are high a little powdered cracker may be added.


Baked Rice

To bake rice, add a cupful of milk and two well beaten eggs in two cupfuls of cold boiled rice. Beat gently with a fork to free from all lumps, season with salt and pepper, and if liked, a dash of nutmeg. Turn into a buttered dish and bake twenty minutes in a moderate oven. This is a good luncheon dish or a dinner vegetable served with boiled mutton or chicken.


Marbled Cake

One-half cup butter and one cup sugar beaten to a cream, one -half cup sweet milk, one and one half cups flour, one teaspoonful baking powder and whites four eggs added last.
Take one cup of this mixture, add five tablespoons grated chocolate, wet with milk and flavor with vanilla. Put a layer of white mixture in cake pan, drop the chocolate mixture with a spoon, in spots, pour over the remaining white and bake. Ice with chocolate icing.


Peach Shortcake

Dissolve seven-eights of a teaspoonful of soda in two tablespoonfuls of boiling water. Add it to one cupful of thick, sour cream. Turn the mixture into one quart of flour with which one teaspoonful of salt has been mixed
Blend this quickly. Roll into sheets one-half inch thick and cut them out with a two quart basin. Fry them on a griddle browning first on one side and then on the other. Butter a cake and cover it with a layer of cut up and sweetened fruit. Place another cake over it and repeat the process .Serve with sweetened whipped cream.


Puree of Cabbage

Wash well one head of Savoy cabbage and soak in cold water one hour. then drain and shake. Put into a large kettle of boiling salted water and boil very slowly for twenty minutes then drain the cabbage and chop it fine. Put this cabbage into a saucepan and a tablespoonful of butter, a gill of cream, half a tablespoonful of salt and a dash of pepper. Stir until thoroughly hot, then turn into a vegetable dish, cover with squares of toasted bread and it is ready to serve.


Mustard Pickles

Two quarts cucumbers, two quarts green tomatoes, two quarts cauliflower, one quart small onions. Make paste of the following–One large cup flower, one half pound mustard, one and a half pounds sugar, one tablespoonful tumeric powder and one gallon cider vinegar. Stir paste until it boils, then turn it over the vegetables which have soaked over night in weak brine. Brine to be hot when turned on vegetables.


Preserved Citron Melon

Peel citron melon and cut it into pieces about two inches square. Put into water containing an ounce of alum to a gallon of water, and boil until tender. Drain off the water and throw it away. For each pound of melon allow a pound of sugar and a cupful of pure water and of this make a syrup. Boil until clear, skimming frequently. To each pound of fruit put a sliced lemon and a little green ginger root, also sliced, adding this to the syrup after you have put in the fruit. This should  cook fifteen minutes in all, ten minutes after the addition of the ginger and lemon.

VINTAGE RECIPES

[Welland Telegraph November 1900]

Gingerbread Loaf

Melt four ounces of butter in a basin and stir into it by degrees a teaspoonful of molasses. Add half a teaspoon of mixed spice, one teaspoonful of ground ginger, one teaspoonful of carbonate of soda and a teacupful of warm milk. Sprinkle in sufficient flour (stirring the ingredients all the time) to bring the cake mixture to the consistency of a thick batter, beat it well, add two tablespoonfuls of split raisins which have been slightly dredged with flour, and a tablespoonful of chopped lemon peel, candied. Butter a cake tin, dust it with flour, pour in the mixture and bake it in a moderately quick oven.


Bread Muffins

To make them, soak one cupful of stale bread crumbs in one cupful of milk for thirty minutes. Then add to the mixture the beaten yolk of one egg, one half tablespoonful of melted butter, one half teaspoonful of salt and three-quarters cupful of flour. Beat until smooth and fold carefully one tablespoonful of baking powder and stiffly beaten white of the egg. Bake in  gem pans for half an hour. The oven should be quick.


Squash Muffins

One cup of squash as prepared for the table, a cup of milk, two tablespoonfuls of sugar, a tablespoonful of melted butter, a teaspoonful of baking powder sifted with flour enough to make a dough as thin as possibly can be handled. Roll out, cut in biscuit shape and bake. If preferred the batter may be thinner and dropped in muffin rings.


Baked Cauliflower

A good firm head should be soaked in slightly salted cold water for at least an hour. It is then drained, put in a saucepan with boiling water, salted again and simmered gently for fifteen minutes. Drain once more, and separate the cauliflower into flowerets, putting the pieces in a baking dish with a little boiling milk, butter and seasoning of salt and pepper. Sprinkle the top with cracker or bread crumbs, and put in oven long enough to brown.


Apple Pudding

A delicious pudding is made from apples in this way,–Take six, peel and core them and fill the centre with sugar. Arrange the apples in a baking dish, add a quarter of a cup of water, cover and bake until nearly done. Then pour over them a batter made with four eggs, a pint of milk, a scant pint of flour sifted, with a teaspoonful each of salt and baking powder. Bake about twenty minutes and serve with hard sauce.


Date Gems

One cup dates cut fine, 2 cups sweet milk, 1 large spoon butter, 1 teaspoon baking powder and 3 cups flour. One beaten egg should be stirred in with the flour. Bake in gem pans 20 minutes in a hot oven. Chopped dried fruit may be substantiated for the dates.


Bread Sauce

Cook half a cup of bread crumbs and a cup and a half of milk over hot water for twenty minutes. Add a tablespoon of butter, salt and pepper to season. Brown half a cup of bread crumbs in a tablespoonful of butter and sprinkle liberally over both timbales and sauce.