VINTAGE RECIPES

[Welland Telegraph 1900]

Fried Tomatoes

Roll sliced tomatoes in corn meal, (first sprinkling them with salt) and fry in hot butter. Place carefully on a hot dish and pour over them a gravy made as follows,–Let 1cup milk come to a boil, stir in 1 tablespoon flour rubbed smooth in table spoon butter, cook until smooth and thick

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Panned Tomatoes

Wipe half a dozen large ripe tomatoes, cut in two crosswise, set them in a baking dish, skin down, and bake slowly for half an hour in a moderate oven. If the oven is too hot or if they are baked too long they will lose their form. When done, sprinkle with seasoning and put a small piece of butter on top of each.

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Scalloped Tomatoes

Butter a pudding dish, put in a layer of sliced tomatoes, sprinkle with salt and little bits of butter, then cover with a layer of bread crumbs and continue this until the dish is full, having the top layer of crumbs and bits of butter. Bake in a quick oven for one-half hour. Serve hot in the dish in which it was baked, with a clean, white napkin neatly pinned around it.

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Green Tomato Pickle

One peck green tomatoes thickly sliced, 6 onions sliced thin, put into a colander, sprinkling 1 cup of salt between. Let them stand over night and drain thoroughly. In the morning put into a kettle with 2 lbs sugar, 2 tablespoons each mustard, ginger, cloves and cinnamon, 1 teaspoon cayenne pepper. Add vinegar to cover, boil 15 minutes; if not soft, a little longer.

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Wine Jelly

Wine jelly is not only a nice dessert, but is one of the best things for an invalid. To make it take one-half cupful of cold water, one pint of boiling water, the juice of one lemon, one cupful of sugar and one cupful of sherry wine or of Sicily Maderia. Soak the  gelatin in cold water until it is soft. Add the boiling water, stir until the gelatin is dissolved, then add the sugar, lemon juice and wine. Stir well and strain through a fine napkin into a shallow dish. Keep on the ice until hard. When ready to serve cut in cakes or diamonds or break it up lightly with a fork. If you wish to serve it in a moulded form use only two-thirds of a pint of boiling water. Very pretty effects can be obtained by lining the mould with orange quarters alternating with thin slices of candied citron, but great care must be taken when pouring the mixture into the mould not to displace the fruit.

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Huckleberry Cake

To make it, pick over one and one-quarter cups of huckleberries, wash dry and dredge them with flour. Then cream together one-quarter cupful of butter and one-half cupful of sugar. Add it to the beaten yolk of one egg and one cupful of milk. Stir into it a mixture of two cupfuls of flour, one-half teaspoonful of salt and two even teaspoonsfuls of baking powder. Fold in the stiffly beaten white of the egg and add the berries last, being careful not to break them. Bake in muffin tins or a shallow pan for an hour and serve hot.

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Canned Elderberries

Take nice ripe elderberries, wash fill the cans, and as you fill shake down the berries; fill the cans heaping full, then put in cold water. so that it runs over the top of the can. Put on a new rubber, screw down the top, turn bottom side up for a minute, and if no water comes out, put the cans in cold water, with something underneath, let come to a boil, boil 20 minutes, remove screw down the tops, let stand three days bottom side up, then turn them back carefully. They will keep for years in this way.

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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.

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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

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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.

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Boiled Calves Liver with Bacon

Have the liver sliced at the market, wash it well in salt water, then drain it dry. Brush it over on each side with melted butter. Lay it on the broiler and broil till done, first on one side, then on the other. Place on a  hot plate and season with salt and pepper and butter. Broil the bacon one minute and place around the liver; this is far better than frying.

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Corn Oysters

Take six ears of boiled corn, three eggs and one and one half tablespoonfuls of flour. Beat the yolks very thick; cut the corn off the cob, season it with pepper and salt, mix it with the yolks and add the flour; whip the whites to a stiff froth, stir them in with the corn and yolks. Put a dessertspoonful at a time in a pan of hot butter and fry to a light brown on both sides.

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Succotash

Cut off the kernels from a dozen of sweet corn. Put in a saucepan with a quart of lima beans, a quart of veal stock, and let them simmer steadily till the corn and beans are tender. Add a cup of milk, piece of butter; pepper and salt to taste.

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Preserved Pineapple

Pare the pineapple and carefully pick out every particle of the eyes. A small, pointed silver knife is the best for this work. Either pick off with a fork or grate off, the soft part, rejecting the hard core. Weigh, and allow three-quarters of a pound of sugar to each pound of fruit. Put all together in the preserving kettle, stir well, stand aside over night. In the morning, bring to a boil, skim and cook slowly half an hour. Pour into jars and seal.

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Currant Jelly

To make currant jelly wash the fruit and drain it in a colander. Then put the fruit in a dish and mash it thoroughly, after which squeeze the juice from it through a double piece of new cheese cloth. Measure the juice and an equal quantity of sugar. Put the juice into a preserving kettle and boil it for twenty minutes skimming it frequently. Put the sugar on plates in the oven and heat it through, but do not brown it. At the end of the twenty minutes add the sugar to the juice and boil for five minutes, Try a spoonful on a plate and if it jellies it should be moved from the fire. Fill into glasses and seal them tightly.

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Tomato Omelet

Tomato omelet is excellent. and is not as well known as it deserves to be. Scald and skin three tomatoes, melt a small piece of butter in a saucepan, to which add a teaspoonful of chopped onion, and another of chopped parsley, season with pepper and salt, put in the tomatoes, and let them remain in the butter for two minutes. Turn out the mixture and set it aside till quite cold, beat up three whole eggs, and mix in the cold tomatoes. Place a lump of butter, about the size of a walnut, in a frying pan, when it dissolves,pour in the mixture, leave it over the fire until the edges are firm, and then hold the pan in front of the fire until it rises to the top. It should be served at once. Canned tomatoes can also be used for this.