VINTAGE RECIPES

[Welland Tribune September 22, 1905]

DAILY RECIPES

Charlotte Russe- Mix one pint of cream and add to remaining portion one-half cup of powdered sugar, three  tablespoonfuls of wine and one teaspoonful of vanilla. Lastly put in one-third of a box of gelatine soaked previously for half an hour in a little milk. Set the whole in a bowl of ice water, and when the mixture begins to thicken, add the whites of two eggs beaten stiff, then gradually the whipped cream.

Cream pudding-One coffee cupful of sugar, two of flour, one-half cupful of sweet milk, one teaspoonful of soda, two of cream of tartar. Beat the egg and sugar together, add  the milk, flour, soda and cream of tartar and bake in shallow “Washington pie” plates.

GOODIES

Sally Lunn- Three cups of flour, one cup of sugar, one cup cornmeal, half a cup of butter, one and a half cups of milk, four eggs and two teaspoonfuls of baking powder.

Here is another good recipe for Sally Lunn-Two tablespoonfuls of butter, two tablespoonfuls of sugar, one cup sweet milk, three cups of flour, two teaspoonfuls of baking powder and two eggs.

Pop Overs-Take one cup of flour and mix smooth with one cup of sweet milk and one well-beaten egg.

Add a piece of butter the size of a walnut and a pinch of salt. Bake in gem pans in a quick oven.

BREAKFAST BREADS

Brisk September air whets the appetite for a substantial breakfast, and the family have begun to clamor for hot breads. There is always a certain dread to the housekeeper about starting in on a round of griddle cakes, waffles and raised biscuit, and when the annual question is put to her, Isn’t it about time we had some hot bread? She longs for a  variation of light rolls and muffins to bridge the few months until really cold weather sets in. Here are some recipes which are easily prepared and can be cooked immediately:

Spice and fruit buns are particularly appetizing in the early fall.

Spanish Bun-One cup of sugar, four tablespoonfuls of melted butter, half a cup of New Orleans molasses, two eggs and one yolk of egg, one cup of sour milk, two cups of flour, one cup of seeded raisins. Add one teaspoonful of cinnamon and the same of allspice, soda, vanilla, and half a teaspoonful of cloves. Bake in a loaf.

Quick Cinnamon Bun-Rub one tablespoonful of lard into one quart of flour, and add one tablespoonful of salt and two teaspoonfuls of baking powder. Stir in quickly half a pint of milk. Roll out in a thin sheet , cover with a thick layer of sugar, an other of currants, and then sprinkling of cinnamon. Roll up and cut into buns about two inches long. Stand these on their ends in a greased pan and bake five minutes in a quick oven.

Fig Rolls- Sift together one quart of whole wheat flour, half a teaspoonful of salt and two teaspoonfuls of baking powder. Rub into this one tablespoonful of butter, and one egg whipped light. Make a soft dough by working one and a half cups of milk into the flour gradually, but do not allow it to become too wet. Roll out  quickly half an inch thick and cut into oval pieces. Brush with melted butter. Chop ten figs very fine and spread over half of each roll. Fold over the sides of the roll and seal together with beaten white of an egg. Bake for twenty minutes in a hot oven.

Sultana Biscuits- Sift one quart of flour with a teaspoonful each of salt and bicarbonate of soda, and then with the hands rub in two tablespoonfuls of lard. Next mix in a cupful of  Sultana raisins well sprinkled in flour. Stir in gradually enough sour milk to make a soft biscuit dough. About a pint of milk will be required. Form little cakes with the hands, dip into flour, and bake twenty minutes in a hot oven.

Often the milkman has not arrived when it is time to make the breakfast bread. Here is a recipe which does nor require milk:

Beaten Biscuit-Two quarts of sifted flour, a teaspoonful of salt, one tablespoonful of sweet lard and one egg. Make a dough with half a pint of water. Beat until the dough breaks open in air puffs, roll into a ball with the hand and bake in a quick oven.

TESTED RECIPES

Whole Wheat Bread- Three and one-half cups of lukewarm water, one cake of compressed yeast, one very large tablespoonful of shortening, one level tablespoonful of salt, one level tablespoonful of sugar, nine cups of whole-wheat flour. Mix together to a stiff dough at night, and set to rise in a warm place. Next morning knead and set to rise again until twice its original size, then make into two loaves and set to rise again, about two and a half inches. Rub the  tops of the loaves with melted butter and bake in a moderate oven for one hour and ten minutes. Turn the loaves on the sides to cool.

Coffee Cake-One cup of granulated sugar, one cup of molasses, one half cup of lard, one cup of coffee prepared as for the table, one tablespoonful of cinnamon, one teaspoonful of cloves, four even cups of flour sifted with a heaping teaspoonful of baking soda, one-quarter pound each of seeded raisins and minced citron.

English walnuts can be added, and then a little less flour is used. Bake slowly for three-quarters of an hour.

Welsh Rarebit-Melt into the blazer of a chafing-dish a tablespoonful of butter and turn into this two pounds of American cheese. Stir until this is melted to a soft mass, then add a pinch of baking soda and two beaten eggs, with a gill of ale. Beat hard and steadily until the mixture is thick and smooth, but not stringy, and pour upon slices of crustless toast.

Cream Pie- Stir to a cream a half cup of water, two well-beaten eggs, two tablespoonfuls of flour, one tablespoonful of melted butter and two cups of milk. Cook stirring until thick. Set aside to cool and pour into a baked open pie-crust. Cover with meringue and set in the oven until lightly browned. Serve cold.

Corn Bread- To one quart of sour milk add one rounding teaspoonful of bicarbonate of soda dissolved in two tablespoonfuls of warm water. Stir a few moments and add two eggs well beaten, one level tablespoonful of butter melted and one quart and a half-pint of cornmeal. Mix together thoroughly and bake forty minutes in a shallow baking tin.

Mush Bread- Heat one pint of milk in a double boiler and stir in slowly half a pint of white cornmeal. Boil until it becomes a mush that can be poured from the spoon. Remove from the fire and add one saltspoonful of salt. Drop in the yolks of four eggs, one at a time. Beat the white to a stiff froth and add to the other ingredients. Bake for half an hour. This should be served in bowls and eaten as a breakfast food with a fork.

Southern Biscuit-Work together one tablespoonful of butter and lard mixed with one quart of whole wheat flour, and season with one teaspoonful of salt. Make a rather dry dough by adding one-half pint of milk and water mixed, pouring it in gradually so that not all of the milk will be used if the ingredients hold together. Knead for fifteen minutes until it is soft and elastic. Then beat constantly for twenty minutes longer, folding every few minutes in a square half an inch thick. Cut in biscuits, prick the tops and bake in a moderate oven for thirty minutes or until thoroughly done to the centre, The top and bottom should be beautiful golden brown and the secret of their lightness lies in the long kneading.