VINTAGE RECIPES

From Sister Mary’s Kitchen

[Welland Tribune 1931]

Almond Cheese Cake

Two cups cottage cheese, 1 cup sugar, 1/2 cup butter, 1 tablespoon cornstarch. 1 lemon, 3 eggs, 1/2 cup blanched and shredded almonds, 1/2 teaspoon salt, plain pastry.

Cream butter. Add sugar, salt and cornstarch sifted together. beat until creamy. Beat yolks of eggs until thick and lemon colored and mix with cheese. Add creamed butter and sugar mixture with juice and grated lemon rind and almonds to cheese mixture. Beat whites of eggs until stiff on a platter, using a wire whisk. Fold into first mixture and turn into a deep pie dish lined with plain pastry. Bake forty-five to sixty minutes in a moderate oven. When firm to the touch the cheese cake is done. The heat must be very moderate for intense heat will make the custard hard and tough.

One and one-half cups milk, 3/4 cup sugar, 4 tablespoons butter, 1/2 cup finely grated dry bread crumbs, 3 eggs, 1/2 teaspoon salt, 1 lemon, 1/2 cup  cleaned currants, plain pastry.

Heat milk with bread crumbs and cook over hot water for fifteen minutes, stirring to make smooth. Add butter, sugar, grated rind of lemon, salt and eggs well beaten. Cook over hot water until mixture thickens. Let cool slightly and pour into a pie dish lined with pastry. Sprinkle with currants and bake until mixture is firm to the touch. It will take about half an hour

It’s a good idea to brush the pastry over with slightly beaten egg white before adding the filling. This ensures a crisp crust.

One and 1/4 cups stale bread crumbs, 2 cups scalded milk, 1/2 cup sugar, 1 square bitter chocolate., 1 egg. 1/8 teaspoon salt, 1/2 teaspoon vanilla.

Scald milk over hot water. Add crumbs and let stand 20 minutes. Melt chocolate over hot water, adding half the sugar and enough milk taken from the bread and milk mixture to make thin enough to pour easily. Add to bread and milk mixture with remaining sugar, salt, vanilla and eggs slightly beaten. Turn into a buttered pudding dish and bake 50 minutes in a moderately slow oven. Serve warm with or without hard sauce.

Four large apples, 1/2 pound bulk sausage, whole cloves.

Wash apples and remove cores, stick a few cloves into the flesh. Fill cavities of apples with sausage. Put into a covered baking dish with just enough hot water to cover bottom of dish. Cover and put in a hot oven for twenty minutes, Reduce heat and remove cover. Bake in  slow oven for one hour, basting frequently with liquid in baking dish.

One pound sausage, 4 apples, 1 cup vinegar, 2 cups brown sugar, 1/2 teaspoon cloves, cracker dust.

Small sausages or link sausage should be used. Parboil for thirty minutes. Then prick well and cook in a hot frying pan for thirty minutes longer, turning frequently to brown on all sides. In the meantime make a syrup of vinegar, sugar and spices. Pare apples and cut in slices about one half inch thick. Remove cores and drop into boiling syrup. Simmer until clear. Remove from  syrup and roll in cracker dust. Brown quickly in hot sausage fat and serve as border around sausage.

One cup hot mashed potatoes, 4 tablespoons butter, 3 eggs, 1 1/4 cups sugar, 1 cup milk, 4 cups flour. 6 teaspoons baking powder, 1 teaspoon salt, 1/2 teaspoon vanilla, 1/4 teaspoon nutmeg.

Add butter to hot mashed potatoes and beat well. Beat eggs with sugar and stir into first mixture. Mix and sift flour, salt, baking powder and nutmeg and add alternately with milk to first mixture. add vanilla.Cover mixing bowl and let mixture chill for one hour. Dust molding board and rolling pin with flour and turn dough onto board. Roll lightly to one half inch thickness and cut with a floured cutter. Fry in deep hot fat and drain on crumpled paper. Do not pile one above the other until cool.