Results for ‘ •RECIPES•’
[Welland Telegraph December 24, 1941]
By Betsy Newman
Cold sliced turkey (or whatever meat you served for your Big Dinner) tastes almost better next day or two days after than it did at the special dinner. You have time really to get its delicious flavor without all the excitement.
Today’s Menu
Cold Turkey or Other Meat
Orange Glazed Sweet Potatoes
Carrot Sticks Canned Corn
Cranberry Chiffon Pie Coffee
Orange Glazed Sweet Potatoes
6 sweet potatoes, boiled
1 cup of brown sugar
1/4 cup of flour
1/4 teaspoon of salt
1 1/2 cups of orange juice
1 cup of water
1 tablespoon of orange rind
4 tablespoons of butter
Peel and slice potatoes lengthwise place in shallow pan. Combine sugar, flour and salt and slowly add liquids, then add grated rind and butter and cook until slightly thickened. Pour over potatoes and bake at 350 deg F for 35 to40 minutes. Pineapple juice may be substituted for the orange juice. This serves 6 or 8, so for 4, halve recipe.
Cranberry Chiffon Pie
1 cup of canned or fresh cranberry sauce
2-3 cup of sugar
1/2 teaspoon of salt
1/4 cup of cold water
1 tablespoon of plain gelatin
1 tablespoon of lemon juice
1/2 cup of whipping cream
4 eggs
Place cranberry sauce, 1/2 the sugar and beaten egg yolks in double boiler, beat until mixed and cook over hot water for about 8 minutes, stirring constantly. Add gelatin softened in cold water, salt and lemon juice. Cool until it begins to congeal. Beat egg whites until stiff, gradually beat in remaining sugar and fold into cranberry mixture. Fill baked pastry shell and chill. Top with sweetened whipped cream before serving.
[Welland Telegraph December 23, 1941]
By Betsy Newman
Here’s a suggestion: If you like tender steak but the old budget simply won’t let you buy it, buy a beef heart, cut and cook in the manner suggested below. It makes a good substitute.
Today’s Menu
Beef Heart Steaks
Mashed Potatoes
Fried Onions Celery
Apple Crisp Coffee or Tea
Beef Heart Steaks
Beef Heart
Salted Flour
Cut fresh beef heart into slices 3/8 to 1/2 inch thick. If outside rind looks tough, cut it off, then pound as for steak, dip in salted flour and fry or broil as you would steak. Serve smothered with onions.
Apple Crisp
2 cups of sliced apples
1/2 teaspoon of cinnamon
1/2 cup of water
7/8 cup of sugar
1/2 cup of shortening
3/4 cup of flour
1/4 teaspoon of salt
Wash, pare, core and slice apples, put in greased baking dish. Add cinnamon, water and 1/2 cup of sugar. Mix remaining sugar with shortening and flour until mixture is crumbly. Sprinkle mixture over apples and bake in a moderate oven (375 deg F) for about 1 hour. Serve hot with cream, hard sauce or ice cream as topping.
[Welland Telegraph December 17, 1941]
By Betsy Newman
Weiners are good eating and a nice change from the usual roasts, chops and steaks. The new skinless style weiners are an improvement over the old ones and more digestible, I believe.
Today’s Menu
Weiners and Sauerkraut
Boiled Potatoes
Tossed Vegetable Salad
Banana Apple scallop
Coffee
Weiners and Sauerkraut
Allow 2 or 3 weiners per person and about 1/2 to 1 cup of sauerkraut for each. Arrange alternate layers of sauerkraut and weiners in baking dish and bake for from 45 minutes to 1 hour.
Banana Apple Scallop
2 tart apples, peeled
3 firm yellow bananas, peeled
3/4 cup of sugar
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
3 cups of soft bread crumbs
3 tablespoons of melted butter
Slice apples and cut bananas into 1/2 inch pieces. Combine fruit, sugar, cinnamon and salt. Mix bread crumbs with salt and place alternate layers of crumbs and fruit in a well-buttered baking dish, using crumbs for top and bottom layers. Cover baking dish and bake in moderate oven (375 deg F) about 40 minutes, or until apples are tender, then uncover and bake 5 minutes. More to brown crumbs. Serve hot with whipped cream or fruit sauce. Serves 6.
[Welland Telegraph December 10, 1903]
New beets make a delicious salad. Boil the beets and when cold cut into dice. Serve with a tartar sauce, which is simply mayonnaise into which have been stirred a teaspoonful of minced onion, a little minced parsley, an olive and a cucumber pickle, both finely chopped. A little tarragon is an addition or use tarragon vinegar in the dressing.
Here are two good ways of serving eggs. For creamed eggs, boil four or five eggs hard, cut them lengthwise and pour over them a white sauce made of one pint of milk, one tablespoonful of flour and one tablespoonful of butter, For baked creamed eggs, poach six eggs, put them on a deep platter, grate over them a little cheese and cover with a white sauce made of one pint of milk, two tablespoonfuls of butter and two tablespoonfuls of flour. Bake four or five minutes in a quick oven.
[Welland Telegraph December 3, 1903]
For orange pudding beat a tablespoonful of butter and three quarters of a cup of sugar together. Rub in two eggs and beat. Add one cupful of cracker crumbs, the grated rind and juice of one orange and one quart of milk. Bake until custard “sets”.
Sausages are not necessarily messes of greasy indigestibility. Properly cooked they are delicious, and to the ordinary healthy adult, not unwholesome. Brown a chopped onion in a tablespoonful of butter, adding the juice of half a lemon. Cook the sausages in this for about five minutes. Add a cupful of brown sauce, and allow a minute or two more for this to heat. Serve on a hot platter with minced parsley sprinkled over the sausages. A few mushrooms in the sauce add to its flavor.
SOME CHOICE RECIPES
[Welland Telegraph February 20, 1903]
Salt Codfish Chowder
Wash one pint of salt codfish broke into flakes and put to soak over night. Cut half a pound of salt pork into dice, fry crisp and brown, and in the fat fry two onions chopped into fine dice. Put in the soup pot a layer of flaked fish and a layer of thinly sliced raw potatoes. Sprinkle with onion, fried pork, add a dash of flour and pepper. Cover with a layer of split crackers. Continue in this order till the fish and one quart of sliced potatoes have been used. Over this pour two quarts of milk and allow the chowder to simmer very gently for one hour.
Cream Puffs
One-half pint of hot water, two ounces of butter, one cupful of pastry flour and four eggs; put the butter in a stewpan, melt and pour it over the hot water and allow it to boil then put in the flour at once; stir rapidly and stir until it cleaves together, and until the pan is free from moisture then set on ice to cool; add eggs, one at a time without beating—just stir them in—and after the last egg is added, beat until well mixed, then cover and let stand in half hour in the kitchen. Now have a pan well greased with butter, and put a spoonful at a time in it until the pan is filled. Don’t allow them to touch, and set in oven until done
Creamed Oysters
Clean and parboil one pint of oysters. Drain and reserve liquor for making sauce. Melt 3 1/2 tablespoonfuls butter, add five tablespoonfuls flour and pour on gradually oyster liquor and milk or cream, to make 11/2 cups liquid. Season with salt, pepper and celery salt. Reheat oysters in sauce.
Fruit Punch
Pour one cup strong tea over one cup sugar. Add three-quarters cup of orange juice, one-third cut lemon juice, one pint ginger ale and one pint Appollinaris. Strain into punch bowl over a large piece of ice and garnish with slices of orange.
Reception Rolls
Scald one cup milk, add one tablespoonful sugar, one-quarter cup of butter ad one-half teaspoon salt. When lukewarm add one yeast cake dissolved in three tablespoonfuls of lukewarm water and 11/2 cups bread flour. Cover and let rise then add yolks of two eggs and flour to knead. Let rise, shape, again let rise and bake in a hot oven.
Codfish with Vegetables
Freshen codfish and cut it in chops about three by six inches in size. Put into hot water and set on the stove where it will barely simmer. Boiling hardens the fibre of fish as it does of meat, When the fish is perfectly tender, drain, pour over it a butter sauce and serve for dinner with mashed potatoes, beet pickles and boiled carrots.
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[Welland Telegraph February 13, 1903]
Corned Beef Hash
Put in a large frying pan one ounce of butter, when hot add four ounces of potatoes and six ounces of corned beef, both cut into three-sixteenths of an inch squares. Season with pepper and nutmeg fry, slowly inclining the pan so that the hash assumes the shape of an omelet. When a fine color drain off the butter, and turn it on to a long dish the same as an omelet.
Apple Fharlotte
Butter a deep pie dish, the shake over the butter some granulated sugar, cover the bottom of the dish with thin slices of bread and butter, on this put a layer of sliced apples, a little sugar, and a few cloves, and the layers of bread and apples until the dish is full, the top layer being apples; put some small pieces of butter on top and moisten the whole with a little water, bake in a tightly covered dish in a slow oven until quite soft, then remove the cover and brown on top.
Braised Pigeon
Single, clean and cut in halves one pigeon. Wash thoroughly and dust with flour. Heat two tablespoonfuls of olive oil in a pan, and brown the bird in it with the skin side down. Brown one tablespoonful of flour in hot oil and put it in a pan with a small piece of celery, one bay leaf, one slice of onion, one pint of stock, one-half teaspoonful of salt and a dash of pepper. Put the bird in a pan and strain the sauce over it. Cover and simmer three-quarters of an hour.
Creamed Calves’ Liver
Into a pan put five tablespoonfuls of butter When it is melted put into it one pound of calf’s liver cut fine, salt and pepper; brown carefully and cook for eighteen minutes. Take up the liver and place it in a hot platter. Add one slice of onion to the gravy and let it cook one minute. Add one tablespoonful of flour and cook one minute, stirring all the time. Put the liver in the pan with gravy and stew very slowly five minutes longer.
Rice Border
Wash a cupful of rice in three waters. Put it in a stewpan with three cupfuls of white stock, cook for half an hour. At the end of that time add one level tablespoonful of butter, and set back where the mixture will cook slowly for twenty minutes. Beat the yolks of four eggs with three tablespoonfuls of cream or milk; stir these into the rice. Butter a border mould thoroughly; pack the rice into it. Let it stand for eight or ten minutes in a warm (not hot) place, and turn it out on a warm platter. The centre may be filled with any preparation of meat warmed in a sauce. This makes a very elegant and savory dish.
[Welland Telegraph January 23, 1903]
Almond Pudding
Soak a quarter of a loaf of twist bread in milk enough to cover. Stir in one cupful of granulated sugar and the well beaten yolks of five eggs, a tablespoonful of butter and the juice and rind of one lemon, half a cupful of milk, a quarter of a pound of grated almonds and the stiffly beaten whites of the eggs. Boil the pudding three hours in a mould and serve with vanilla sauce.
Cheese Souffle
Melt one tablespoonful of butter in a spider, add to it a slightly heaping tablespoon of flour and one cup of hot milk, half a teaspoon of salt, a dash of cayenne pepper and one cup of grated Parmesan cheese; then add the yolks of three eggs beaten light, remove from fire and let it cool; then add the whites of eggs beaten stiff, turn into a pudding dish, bake twenty-five minutes and serve immediately.
Consomme
This is a specially fine recipe and is not given in any cook book. Put two pounds of perfectly lean round steak in a hot frying-pan, and let it cook; quickly to a deep brown on both sides; when so browned chop fine, cover with two quarts of cold strong highly flavored stock, add the half beaten whites and crushed shells of two eggs, beat well and proceed as in a clearing soup. When strained it is ready for reheating and serving.
Duck and Olive Sauce
Put two dozen olives into a china bowl and pour hot water over them; let them remain in this for twenty minutes to draw out the brine. Put two tablespoons of salad oil in a frying pan and add one slice of onion, and when this commences to color add one ounce of flour. Stir until smooth; after it has cooked for two minutes add one pint of stock and let simmer. Pare the olives around taking out the stones. Place the olives in the sauce; add the juice of one-half a lemon, salt and pepper. Have slices of cold duck ready and put them in the sauce. When hot turn out on a platter and serve.
Rice Flour Pudding
Take a quart of milk, leaving out enough to mix with three ounces of rice flour, put the rest in a saucepan over the fire. When it boils add one ounce and a half of sugar, one half ounce of sweet and a few bitter almonds, blanched and pounded, or chopped very fine, one ounce of butter and a small piece of vanilla bean, if convenient, if not, flavor at the last with vanilla extract. Mix the three ounces of rice flour with milk, reserved from the quart, and stir into the pudding. Beat one egg yolk with half a cup of cream and stir in just before removing from the fire. Turn into a mould that has been dipped in cold water and serve very cold with fruit sauce.
Baked Bananas and Rice
Place in a double kettle two cups of new milk, a teaspoon of butter and a half teaspoon of salt and let come to a boil. Then add gradually, stirring, a half cup of well warmed rice, cover closely and boil half an hour. Lay six ripe, large bananas in a pie pan, pour over them hot water until the bottom is well covered, place them in a good steady oven and bake until soft. About fifteen minutes will do this. Take from the oven, pour off water, if any, set back and dry off five minutes. Put a spoonful of the warm boiled rice on a plate, spread out a little and place on the top the baked banana, from which the skin has just been removed, bend the banana in a neat circle on the rice, drop a bit of good butter into the centre and carry to the table hot.
[Welland Telegraph January 30, 1903]
Dresden Patties
Make crustades from stale bread, dip in beaten egg, diluted with milk and season with salt, allowing two tablespoons milk to each egg. When the bread is thoroughly soaked, fry in hot fat; drain and fill with creamed oysters.
Creamed Potatoes
Make a white or cream sauce and stir into it cold boiled potatoes cut into dice. Season to taste, and when very hot beat in two teaspoonfuls of minced parsley. To make these delicious and produce the rich color of which you speak, pour in gradually, just before adding the parsley, a well beaten egg. Stir for half a minute, put in the parsley and serve.
Orange Pudding
Peel three large oranges, slice them in thin slices, and take out the seeds. Line a pudding dish with them and dust over them one cup of sugar. Now beat the yolks of two eggs with one tablespoon of cornstarch and two of sugar. Add a small pinch of salt and pour it into one pint of boiling milk, stirring constantly. As soon as it thickens, take it from the fire and when cool spread it over the oranges, Heat the whites of the two eggs, stiff and dry, with two large tablespoonfuls of sugar; spread this over the top and brown it slightly in a hot oven. Serve cold.
Celery Cheese
Melt half an ounce of butter in a small saucepan and add half an ounce of flour, then pour in by degrees half a pint of milk and stir quickly until the sauce is perfectly smooth and thick. Season it with cayenne, salt and a little grated nutmeg, and add two ounces of grated cheese. Have ready rather more than half a breakfast cup of cooked celery, cut into small pieces; stir it into the cheese sauce, and fill some little bread cases with it which have been fried quickly in boiling fat; scatter some grated Parmesan over the top of the celery and place the cases in a quick oven for a few moments.
[Welland Tribune September 15, 1905]
OLD FASHIONED HOE CAKE
This is the old-fashioned affair such as has been made by mountain guides and hunters these many, many years; Pour boiling water over one cup of cornmeal until it is well scalded and the batter thin enough to spread easily. Add half a teaspoon of salt, and spread the mixture by tablespoonfuls on a hot frying pan which has been well greased with a rind of fat pork. Cook until brown on one side, then turn and brown the other . But do not allow it to scorch. Failing a frying pan, a smooth flat stone heated and sprinkled with flour answers the same purpose.
Cream Puffs or Boston Cream Cakes
Bring a pint of water to a boil and melt in it a half pound of butter, then stir in three-quarters of a pound of flour. Stir steadily until the flour no longer sticks to the side of the saucepan; take from the fire set aside to cool. When cold, whip in one at a time, eight beaten eggs, Set in the ice for an hour, then drop by the spoonful upon buttered paper laid in the bottom of a baking pan. Bake in a quick oven, When light and brown, they are done. When cold, cut a slice in the side of each puff and fill with cream filling.
COOLING SALADS
Cabbage- Pour a little boiling water into a saucepan, add one and a half cups of vinegar, two teaspoonfuls of granulated sugar, three tablespoonfuls of cream, one teaspoonful of mustard. Mix well, adding salt and white pepper to taste. When the mixture comes to a boil stir in the well-beaten yolks of three eggs. Set away to cool. Shave one head of cabbage in small strips. Soak in cold water to make it crisp. Dry thoroughly and mix with the dressing.
Cold Slaw- Shave a head of cabbage into small strips, soak in cold water to make it crisp, dry thoroughly and serve with this dressing: Mix one egg well beaten, one tablespoon of vinegar, two tablespoons of sour cream, butter the size of a walnut and half a teaspoon of mustard one tablespoon of sugar, and salt and pepper to taste. Stir thoroughly and pour over the cabbage, mixing it well.
SOME DELICIOUS CAKE FILLINGS
Chocolate
Break the whites of two eggs into a bowl. Do not heat, but stir in gradually one pound of pulverized sugar; flavor with orange or vanilla extract, and add five squares of melted chocolate.
Almond
To white of one egg, stir in half a pound of confectioners’ sugar. Flavor with almond and spread over cake. This is suitable for fruit or any loaf cakes.
Ice Cream
Boil two cupfuls of sugar in cupful of water. When done, pour over beaten whites of three eggs. Beat till cool. Flavor with rose or orange.
Ice Cream Fruit
Make a filling as described above, add to it when cooked, two teacupfuls of chopped English walnuts, cocoanut, citron, dates and figs, Spread half inch thick between layers of cake.
Fig
Cook together a cupful of water and one of sugar; add a cupful of finely chopped figs, Cook to a paste, and when smooth spread on or between cake.
Caramel
Boil together two cupfuls of brown sugar, one of new milk, and lump of butter; when it breaks add two tablespoonfuls of thick cream. Remove from fire and beat well. Flavor with vanilla
Marshmallow
Boil two cupfuls of sugar and one of water; add one-fourth pound of marshmallow, stir till well melted. Remove from the fire and add the well beaten whites of two eggs. Beat hard till cool. Flavor with vanilla.
Lemon
Mix together two eggs, two cupfuls of sugar, the juice of two lemons and grated rind of one, one teacupful of cream or new milk, a limp of butter the size of an egg, and two teaspoonfuls of corn starch. Boil in double boiler till thick. Spread when cool.
Pineapple
Boil two cupfuls of sugar and of water. When done beat in whites of two eggs, beat till cool and add two teacupfuls of grated pineapple.
Lemon and Walnut
Squeeze the juice of two large lemons over one pound of granulated sugar. When smooth spread over loaf cake, cut into squares, and place one or more English walnut kernels on each square, while soft.
[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.
[Welland Telegraph October 26, 1900]
HOUSEHOLD
Corn Bread
One pint of yellow Indian meal, one pint of flour, three ounces of sugar, two ounces of butter, two teaspoonfuls of cream of tartar, one of baking soda, one pint of milk, two eggs and one half teaspoonful of salt. Sift the flour with the cream of tartar and salt into a bowl, dissolve the baking soda in a little boiling water, and stir it into the milk. Stir butter and sugar to a cream, add gradually the eggs, next alternately the flour and milk, with the dissolved soda. Pour the mixture into a square, well-buttered tin pan and bake in a hot oven. The batter should be one inch thick in the pan. When done, cut the bread into squares. The preparation may be baked in gem pans; it will produce sixteen corn gems.
Mushroom Catsup
Do not wash or skin the mushrooms, but carefully remove and decayed, dirty or worm-eaten portions. Cut one half inch from the end of the stalks, then break the rest into small pieces; put them into an earthen jar and strew three quarters of a pound of salt amongst two gallons of mushrooms, scattering the larger portions on top. Let them remain all night, and the next day stir them gently with a wooden spoon; repeat three times a day for two days. At the end of that time put jar into cool oven for one half hour; strain liquid which flows from them through coarse cloth; boil one quarter of an hour. Do not squeeze mushrooms. To every quart of liquid add one quarter ounce of Jamaica ginger and black pepper and one drachm of mace. Boil again till quantity is reduced one half. Pour it out, let stand till cool; put into perfectly dry bottles, being careful not to disturb the sediment which settled to the bottom. Seal corks and keep in a cool dry place. This recipe has been used most successfully for years by one of the most famous chefs in America. If the details are faithfully adhered to, the result will be highly satisfactory.
Preserving Cider
The cider from clean sound fruit should be strained through a fine strainer (haircloth is good) into clean barrels (preferably fresh liquor casks). If it is desired to retain the cider in sweet condition, add at once 11/2 ounces of salicylic acid to forty gallons of cider. Cork up tightly and no fermentation will take place.
If the cider is desired a little sharp, the adding of the acid may be delayed a few days, or until the desired flavor is reached. The salicylic acod may then be added, which will stop the fermentation in less than half an hour. The bung should then be tightly inserted. This is the recipe used by a good housekeeper, who is thoroughly satisfied with the results.
Home-Made Vinegar
To every 10 gallons of cider add one gallon of fresh-fallen soft water boiling hot. Also toast a large thick slice of bread; soak thoroughly in good fresh yeast and put into the barrel. Then add a liberal amount of “mother of vinegar”; the more the better. Set at the back of the kitchen stove or any place where the temperature is warm. Keep the bunghole open, with a piece of cheese cloth tacked over to keep out flies, dust, etc. Don’t expect good vinegar in less than five to six months, and if not satisfactory in that time, I would advise putting in a few pounds of good brown sugar, or coarse molasses will do, to give more body.
Pan-Broiled Chickens
Brush cleaned spring chickens inside and out with melted butter; dust with salt and pepper; lay in dripping pan, adding a little hot water; bake in hot oven till crispy brown, basting often with melted butter; when done slip paper frills over the leg joints, garnish with lemon slices, fried parsley and julienne potatoes. Wash and shake dry a bunch of parsley; then plunge into deep, hot fat for a second; drain and garnish. Serve a little with each portion of chicken. Cooked in this manner the chicken does not have a fleshy flavor.
Marmalade Diamonds
Cream one cupful of butter and two and a half cupfuls granulated sugar;then add beaten yolks of five eggs and beat thoroughly; then add one cupful sweet milk, then work in four cupfuls flour, one teaspoonful lemon juice, one even teaspoonful soda sifted in flour; then fold in the stiffly beaten whites; bake in shallow pans; when cool cut into diamonds; spread half with lemon marmalade; put other halves on top; cover with boiled icing. Any fruit marmalade can be used instead of lemon. These are dainty for teas or any social function.
Baked Beans With Tomato Sauce
Pick over and wash one quart of pea beans; cover with cold water and soak over night. In the morning drain and put the beans in a large stew pan, cover with cold water and simmer until tender; drain them and put in a bean pot; mix two teaspoonfuls of salt, one-half teaspoonful of pepper, one half teaspoonful of dry mustard, and one-quarter of a cupful of molasses; add one cupful of hot water, ad pour over the beans; add hot-water sufficient to cover; score the rind on one-quarter of a pound of salt pork, which should be simmered until nearly tender; push it down in the beans; put in a slow oven and cook until the beans are a brown color all through.adding mor water from time to time as may be necessary; this will take five or six hours; put in a stew pan one can of tomatoes and one small sliced onion, and cook for half an hour; press through a sieve; when the beans are ready drain off most of the liquid and the strained tomatoes; cook two hours longer.
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