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.

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.

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.

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.

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.

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.

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.

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.