VINTAGE RECIPES

From Sister Mary’s Kitchen

[Welland Tribune 1931]

Apple Croquettes

Six tablespoons butter, 1/2 cup flour, 1/2 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon cinnamon, 2 cups sweet cider, 1 cup minced raw apples, 1 egg, dried bread crumbs.

Melt butter and stir in flour. When bubbling slowly add cider, stirring constantly. Bring to the boiling point, stirring constantly, and cook until thick and smooth. Season with salt, pepper and cinnamon and remove from fire. Stir in apples which have been pared and cored and finely minced. Let stand until cold and firm. Shape into eight small croquettes, roll in crumbs, dip in egg slightly beaten with 2 teaspoons cold water and roll again in crumbs. Fry in deep hot fat until a golden brown and drain on crumpled paper.

Four good sized parsnips, 1 small pineapple or 1 can sliced pineapple, 1/2 cup brown sugar, 1 teaspoon cinnamon, 2 tablespoons butter, 2 tablespoons flour, 1/2 teaspoon salt, 1 cup chicken stock or water.

Parboil parsnips after scrubbing and scrapping. Cut in rounds about 1/2 inch thick. Cut pineapple in pieces of equal size and shape. Place in alternate layers in a buttered baking dish, sprinkling each layer with brown sugar and cinnamon and dotting with butter and flour rubbed together. Sprinkle with salt and pour in chicken stock or water. Bake in moderate oven until both parsnips and pineapple are tender. Serve from baking dish. It will take about 45 minutes for the mixture to bake.

Three cups finely shredded cabbage,1  cup cubed tart apple, 1/2 cup thinly sliced celery, 1 cup grated pineapple, cooked salad dressing.

Let cabbage stand in cold water to become very crisp. Drain and combine at once with prepared apple and pineapple and celery. Add enough salad dressing to make moist and serve on a bed of lettuce.

One cup hot water, 1 cup stoned and chopped dates, 1/2 cup chopped nut meats, 1 egg, 1 1/3 cups flour, 1 cup granulated sugar, 1 teaspoon soda, 1/2 teaspoon salt, 1/2 teaspoon vanilla, 2 tablespoons butter.

Pour hot water over dates. Cream butter and add half the sugar. Mix thoroughly and add egg well beaten with remaining sugar. Stir soda into date and water mixture and add at once to egg mixture. Add flour, salt and nut meats and beat well. Add vanilla and turn into an oiled and floured pan and bake 40 minutes in a moderate oven. Serve plain or with whipped cream.

A very simple pie filling is made by cooking 1/2 pound stoned dates with 1 cup of water until the mixture thickens. Turn into a baked pie shell and cover with 1 cup of cream whipped until firm and sweetened with 3 tablespoons powdered sugar and flavored with a few drops of vanilla.

Two eggs, 1 cup sugar, 1 cup chopped nut meats, 1 cup chopped dates, 2 tablespoons flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 2 tablespoons thin cream, 1/2 teaspoon vanilla

Beat whites and yolks of eggs separately. Beat whites until stiff and dry. Beat in sugar and add yolks of eggs beaten until thick and lemon colored Mix and sift flour, salt and baking powder and combine with dates and nuts. Add with cream and vanilla to first mixture. Turn into an oiled and floured cake pan and bake 50 minutes in a slow oven. Serve cold with whipped cream..

Three gallons sweet cider, 2 gallons “snitz”, 4 pounds  granulated sugar.

“Snitz” are apples which have been pared and cored and cut in very small pieces.

Boil cider for ten minutes and skim well. Add prepared apples and cook until tender. When apples become soft stir to prevent burning. When mixture is smooth add sugar and cook until thick.

Put into sterilized jars and seal If spices are wanted the flavor is better if they are added just before serving. These proportions will make about 6 quarts of apple butter.

Two and one-half pounds thickly sliced apples, 1 pound medium brown sugar, 1 pound sultana raisins, 1 tablespoon salt, 1 dessertspoon white mustard seed, 1 tablespoon powdered ginger, 1 tablespoon minced onion, 1/2 teaspoon pepper, 2 cups cider vinegar

Pare, core and slice apples. Put apples, sugar and vinegar into preserving kettle and simmer until apples are tender but not broken. Add remaining ingredients cook until mixture is thick. Pour into sterilized jars and seal while hot.

More onion can be added if liked although this seasoning is quite satisfactory.

Four pounds sour apples, 3 pounds granulated sugar, 2 lemons, 2 oranges, 1/2 cup water.

Pare , core apples and chop coarsely. Squeeze juice from orange and put rind through food chopper. Cut lemon in very thin slices, discarding seeds. Put water in preserving kettle. Add a layer of apple and sprinkle with sugar. Continue layer for layer of apple and sugar until all is used. Put over a slow fire and bring to boiling point. Add remaining ingredients and cook until apples are soft and mixture is thick. Stir to prevent burning. Pour into sterilized jars and seal while hot.