Things Mother Used To Make
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Lydia Maria Gurney >> Things Mother Used To Make
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THINGS MOTHER USED TO MAKE
By LYDIA MARIA GURNEY
A COLLECTION OF OLD TIME RECIPES, SOME NEARLY ONE HUNDRED YEARS OLD AND
NEVER PUBLISHED BEFORE
New York
1914
AUTHOR'S FOREWORD
Good food depends as largely upon the judgment of the cook, as upon the
materials used. These recipes and Household Hints are written very
plainly, for those who have had no experience, no practice and possibly
have little judgment.
They are very simple, not expensive, and if followed closely, will
ensure success. It is the hope of the writer of this book that the
young and inexperienced housekeeper may find it a real help.
L.M. GURNEY.
INTRODUCTION
The Things Mother Used To Make consist of old fashioned recipes, which
have been for the most part handed down by word of mouth from one
generation to another, extending over a period of nearly one hundred
years. The author, a New England woman, has during her life tested out
in her own kitchen the greater part of these recipes, which represent
the best cookery of those times.
This material was originally published in _Suburban Life_, where
it obtained such recognition as seemed to warrant its preservation in
book form. The original material has accordingly been amplified, and it
is here presented as one of the volumes in the series of Countryside
Manuals.
FRANK A. ARNOLD
NEW YORK
September 15, 1913
=BREADS=
=Bannocks=
1 Cupful of Thick Sour Milk
1/2 Cupful of Sugar
1 Egg
2 Cupfuls of Flour
1/2 Cupful of Indian Meal
1 Teaspoonful of Soda
A pinch of Salt
Make the mixture stiff enough to drop from a spoon. Drop mixture, size
of a walnut, into boiling fat. Serve warm, with maple syrup.
=Boston Brown Bread=
1 Cupful of Rye Meal
1 Cupful of Graham Meal
1 Cupful of Indian Meal
1 Cupful of Sweet Milk
1 Cupful of Sour Milk
1 Cupful of Molasses
1 Teaspoonful of Salt
1 Heaping Teaspoonful of Soda
Stir the meals and salt together. Beat the soda into the molasses until
it foams; add sour milk, mix all together and pour into a tin pail
which has been well greased, if you have no brown-bread steamer.
Set the pail into a kettle of boiling water and steam three or four
hours, keeping it tightly covered.
=Brown Bread (Baked)=
1 Cupful of Indian Meal
1 Cupful of Rye Meal
1/2 Cupful of Flour
1 Cupful of Molasses (scant)
1 Cupful of Milk or Water
1 Teaspoonful of Soda
Put the meals and flour together. Stir soda into molasses until it
foams. Add salt and milk or water.
Mix all together. Bake in a tin pail with cover on for
two and a half hours.
=Coffee Cakes=
When your dough for yeast bread is risen light and fluffy, cut off
small pieces and roll as big as your finger, four inches long. Fold and
twist to two inches long and fry in deep fat. Serve hot with coffee.
=Corn Meal Gems=
2 Cupfuls of Flour
1 Cupful of Corn Meal (bolted is best)
2 Cupfuls of Milk
2 Teaspoonfuls of Cream of Tartar
1 Teaspoonful of Baking Soda
1 Egg
1/2 Cupful of Sugar
1/2 Teaspoonful of Salt
Stir the flour and meal together, adding cream of tartar, soda, salt
and sugar. Beat the egg, add the milk to it, and stir into the other
ingredients. Bake in a gem-pan twenty minutes.
=Cream of Tartar Biscuits=
1 Pint of Flour
2 Teaspoonfuls of Cream of Tartar
1 Teaspoonful of Soda
1/2 Teaspoonful of Salt
1 Tablespoonful of Lard
Stir cream of tartar, soda, salt and lard into the flour; mix with milk
or water, handling as little as possible. Roll and cut into rounds.
Baking-powder can be used in place of soda and cream of tartar.
=Crullers=
Use the recipe for doughnuts, adding one egg and a little more butter.
Roll a small piece of the dough to the size of your finger, and eight
inches long, double it, and twist the two rolls together. Fry in
boiling fat.
=Delicious Dip Toast=
Cut slices of bread, one-half inch thick; toast each side to a delicate
brown. Dip these into hot, salted milk, letting them remain until soft.
Lay them on a platter and spread a little butter over each slice.
Take one quart of milk more or less according to size of family; heat
in a double boiler, salt to taste. Wet two tablespoonfuls of flour with
a little water; stir until smooth, and pour into the milk when boiling.
Make this of the consistency of rich cream; add a piece of butter the
size of a walnut, and pour over the toasted bread. Serve hot.
=Doughnuts=
1 Egg
1 Cupful of Milk
1 and 1/3 Cupfuls of Sugar
2 Teaspoonfuls of Cream of Tartar
1 Teaspoonful of Soda
Piece of Butter the Size of a Walnut
1/4 Teaspoonful of Cinnamon or Nutmeg
Salt, and Flour enough to roll soft
Beat the egg and sugar together and add the milk and butter. Stir the
soda and cream of tartar into the flour, dry; mix all together, with
the flour and salt. Cut into rings and fry in deep fat. Lay them on
brown paper when you take them from the fat.
=Fried Bread=
After frying pork or bacon, put into the fat slices of stale bread. As
it fries, pour over each slice a little milk or water and salt to
taste, turn and fry on the opposite side. This is a very appetizing
dish.
=German Toast=
1 Cupful of Milk
1 Egg
Pinch of Salt
4 or 5 Slices of Bread
Beat together one egg, one cupful of milk, and a little salt. Dip
slices of stale bread into this mixture, and fry on a griddle in butter
or pork fat. Serve hot with butter and maple syrup.
=Soft Gingerbread=
1 Cupful of Molasses
1 Cupful of Sour Milk
1/2 Cupful of Butter or Lard
1 Teaspoonful of Ginger
1 Teaspoonful of Soda
1/2 Teaspoonful of Salt
Stir the soda into the molasses until it foams, add sour milk, ginger,
salt and melted butter. Last of all, add flour enough for quite a stiff
batter, and bake. This makes one sheet.
=Huckleberry Cake=
Pick over and wash and flour well one cupful of fresh huckleberries.
Add these to the batter for soft gingerbread. Serve hot, with butter.
=Quick Graham Bread=
1 Pint of Graham Meal
1/2 Cupful of Molasses
1 Cupful of Sour Milk
1 Teaspoonful of Soda
1 Teaspoonful of Salt
Stir soda into the molasses, add sour milk and salt; add all to the
meal, beating well. Sweet milk will do with a little less soda. Bake
thirty minutes, or according to heat of the oven. A moderate oven is
best.
=Graham Bread (raised over night)=
3 Cupfuls of Flour
3 Cupfuls of Graham Meal
3 Tablespoonfuls of Sugar
1 Tablespoonful of Lard
1 Teaspoonful of Salt
1 Yeast Cake
Mix flour and meal together and rub in lard, sugar and salt. Add yeast
cake which has been dissolved in one-half cup of cold water. Mix with
warm water at night. Set in a warm place to rise. In the morning stir
and let rise to twice its bulk. Knead and put in baking pans. Raise
again and bake forty-five minutes.
=Graham Muffins=
1 Pint of Graham Flour
1/2 Cupful of Molasses
1 Teaspoonful of Salt
1/2 Pint of White Flour
1 Teaspoonful of Soda
Put the salt into the flour and soda into the molasses. Stir all
together and mix with milk or water. Drop into muffin tins and bake
twenty minutes.
=Sour Milk Griddle Cakes=
2 Cupfuls of Sour Milk
2 Teaspoonfuls of Soda
1 Teaspoonful of Salt
Stir the soda and salt into the milk and add flour enough to make thin
batter. Fry on a well-greased griddle. One spoonful for each cake.
Serve hot with butter and maple syrup.
=Sweet Milk Griddle Cakes=
1 Egg
1 Pint of Sweet Milk
2 Level Teaspoonfuls of Cream of Tartar
1 Level Teaspoonful of Soda
Pinch of Salt
Flour enough for thin batter
Mix soda and cream of tartar with flour. Beat the egg, add milk and
stir into flour. Fry in small cakes on a griddle.
=Jenny Lind Tea Cake=
3 Cupfuls of Flour
1/2 Cupful of Sugar
1 Egg
1 Teaspoonful of Soda
1 Tablespoonful of Melted Butter
2 Teaspoonfuls of Cream of Tartar
Stir salt, soda and cream of tartar into the dry flour. Beat the egg,
add sugar and butter, stir into the flour and mix with enough milk to
make batter as thick as a cake. Bake in a moderate oven. To be eaten
hot with butter.
=Real Johnny Cake=
2 Cupfuls of Flour
1 Cupful of Yellow Meal
4 Tablespoonfuls of Sugar
1 Teaspoonful of Salt
1 Teaspoonful of Cream of Tartar
1/2 Teaspoonful of Soda or 2 Teaspoonfuls of Baking-powder
Add enough milk or water to make a thin batter, and bake.
=New England Buns=
1 Cupful of Milk
1 and l/3 Cupfuls of Sugar
2/3 Cupful of Butter or Lard
1/2 Cupful of Currants
1 Teaspoonful of Extract of Lemon
1/4 Teaspoonful of Soda
1/2 Teaspoonful of Salt
1 Yeast Cake
Flour enough for Soft Dough
Dissolve the yeast in a half-cupful of cold water. Scald the milk and,
when nearly cold, add the yeast, half the sugar, and flour enough to
make a thin batter; let it rise to twice its bulk. When light and
foamy, add the rest of the ingredients; sprinkle a little flour over
the currants, stir the soda into the flour, using flour enough to make
stiff dough. Set again, then roll, cut with a cooky-cutter, about an
inch thick, and let rise again. Bake in a moderate oven twenty-five
minutes. Mix in the morning, if wanted for the evening meal. When done,
brush over the top, while warm, with equal parts of milk and molasses.
=Nut Bread=
2 1/2 Cupfuls of Flour
3 Teaspoonfuls of Baking-powder
1/4 Teaspoonful of Salt
1/2 Cupful of Sugar
1 Egg
1 Cupful of Milk
3/4 Cupful of English Walnut Meats, chopped fine
Beat egg and sugar together, then add milk and salt. Sift the baking-powder
into the dry flour, and put all the ingredients together. Add the
nuts last, covering with a little flour, to prevent falling, and
bake in a moderate oven one hour.
=Oatmeal Bread=
2 Cupfuls of Rolled Oats
3 1/2 Cupfuls of Boiling Water
1/2 Cupful of Molasses
1 Yeast Cake
Pinch of Salt
Let the rolled oats and boiling water stand until cool, then add the
molasses, salt, and yeast cake which has been dissolved in cold water.
Stir in flour enough to make a stiff dough. Let it rise over night. In
the morning, stir it down and let it rise again. Mold into loaves and
let rise again.
Bake forty-five minutes in a moderate oven.
This will make three small loaves.
=Parker House Rolls=
1 Quart of Flour
1 Tablespoonful of Lard
3 Tablespoonfuls of Sugar
1 Teaspoonful of Salt
1/2 Pint of Milk
1 Yeast Cake
Scald the milk. When nearly cold add the yeast cake which has been
dissolved in one-half cup of cold water. Rub into the flour, the lard,
sugar and salt. Stir all together with a knife and knead. Let rise to
twice its bulk and knead. Let rise again and knead. Roll half an inch
thick, cut into rounds, spread with butter and double over. Rise again,
bake twenty minutes in a hot oven. Mix at ten o'clock in the morning if
wanted for supper, a little earlier in cold weather.
=Popovers=
1 Egg
1 Cupful of Milk
1 Cupful of Flour
Beat the egg, and stir flour and milk in slowly, a little flour, then a
little milk. Salt a little. This will make a very thin batter. Drop
into well-buttered muffin pan, bake in a very hot oven and serve with
hot sauce for a pudding, or eat with butter.
=Rye Muffins=
2 Cupfuls of Flour
1 Cupful of Rye Meal
3 Tablespoonfuls of Sugar
1 Teaspoonful of Salt
1/3 Cupful of Yeast or
1 Yeast Cake dissolved in Water
Mix with warm water at night. In the morning add one-quarter
teaspoonful of soda, dissolved in two tablespoonfuls of boiling water;
stir well. Bake in a gem-pan for twenty or thirty minutes.
=Breakfast Sally Lunn=
1 Egg
1 Quart of Flour
Piece of Butter the size of an Egg
4 Tablespoonfuls of Sugar
2 Teacupfuls of Milk
2 Teaspoonfuls of Cream of Tartar
1 Teaspoonful of Soda
A little Salt
Mix salt, sugar, cream of tartar and soda, with the flour. Beat the
egg, stir into it the melted butter and milk. Stir all together and
bake in a muffin pan, fifteen or twenty minutes.
=Sour Milk Biscuits=
1 Pint of Flour
1 Teaspoonful of Lard
1 Teaspoonful of Soda
1 Teaspoonful of Salt
1 Cupful of Sour Milk
Put lard and salt into the flour and soda with the sour milk. Mix
together, roll thin and cut into rounds. Bake twenty minutes.
=Spider Cake=
2 Cupfuls of Bread Flour
1/3 Cupful of Lard
2 Teaspoonfuls of Cream of Tartar
1 Teaspoonful of Soda
1 Teaspoonful of Salt
Put the soda, salt and cream of tartar into the dry flour. Rub in the
lard and mix with water into a soft dough. Roll to the size of the
spider or griddle. When the spider is hot and well greased with lard,
lay on the cake and cover. Bake ten minutes on one side, then ten on
the other. This can be made quickly without waiting for the oven to
heat. Serve hot with butter.
=White Bread=
3 Cupfuls of Flour
3 Teaspoonfuls of Sugar
1 Teaspoonful of Lard
1 Pinch of Salt
1/2 Yeast Cake
Rub sugar, salt and lard into the flour. Dissolve the yeast in half a
cupful of cold water. Put all together and mix to a stiff dough with
milk or water, at night. In the morning, push it down and let rise
again. Then knead and place in a pan. Let it rise to twice its bulk and
bake thirty minutes.
* * * * *
=CAKES=
=Filled Cookies=
1 Cupful of Sugar
1/2 Cupful of Butter or Lard
1 Cupful of Milk
3 1/2 Cupfuls of Flour
2 Teaspoonfuls of Cream of Tartar
1 Teaspoonful of Soda
1 Tablespoonful of Vanilla
Roll thin and cut with a cooky-cutter.
=Filling for Cookies=
1 Cupful of Chopped Raisins
1/2 Cupful of Sugar
1/2 Cupful of Water
1 Teaspoonful of Flour
Cook this until thick, being careful not to burn it. Place cookies in a
well-buttered pan, spread on a teaspoonful of the filling and cover
with another cooky. Bake in a moderate oven.
=Sugar Cookies=
1 Cupful of Sugar
1/2 Cupful of Butter
2 Tablespoonfuls of Milk
1 Egg
2 Teaspoonfuls of Cream of Tartar
1 Teaspoonful of Soda
1 Teaspoonful of Lemon Extract
Flour enough to roll
Beat the butter, sugar and egg together, add the milk, stir the cream
of tartar and soda into the flour dry. Stir all together and roll.
=Cream Cake=
2 Eggs
1 Cupful of Cream (sour preferred)
1 Cupful of Sugar
2 Cupfuls of Flour
1 Teaspoonful of Soda
1/2 Teaspoonful of Salt
Flavor with Lemon
Stir the soda into the cream; beat the eggs; add sugar, salt, flour and
cream; last of all, the flavoring.
=Delicious Cake without Eggs=
1 Cupful of Thick, Sour Milk
1 Cupful of Sugar
1/2 Cupful of Butter
2 Cupfuls of Flour
1 Cupful of Chopped Raisins
Pinch of Salt
1 Teaspoonful of Soda
1 Teaspoonful of Cinnamon
1/2 Teaspoonful each of Cloves and Nutmeg
Stir the soda into the sour milk, add melted butter and sugar, salt and
spices. Put the flour over the raisins and stir all together. This will
make one loaf or twelve little cakes in gem-pans.
=Feather Cake=
2 Cupfuls of Sugar
3 Eggs
Butter the size of an Egg
1 Teaspoonful of Cream of Tartar
1/2 Teaspoonful of Soda
3 Cupfuls of Flour
Flavor with Almond
Beat fifteen minutes
Cream together the butter and sugar. Add the well-beaten eggs, then the
milk. Beat together. Put soda and cream of tartar into the flour, dry.
Stir all together with the flavoring. This will make two small loaves.
=Old-time Gingersnaps=
1 Cupful of Molasses
1/2 Cupful of Butter or Lard
1 Teaspoonful of Soda
1 Teaspoonful of Ginger
Boil the molasses five minutes. Remove from the fire, and add soda,
butter and ginger. When cooled a little, stir in the flour until thick
enough to roll, then roll thin as a postage-stamp. Cut with a cooky-cutter,
and bake in a hot oven, being careful not to burn. Shut in a tin pail.
These will keep for a long time.
=Gold Cake=
1 Cupful of Sugar
1/2 Cupful of Butter
Yolks of 4 Eggs
Whites of 1 Egg
1/2 Cupful of Milk
1/2 Teaspoonful of Cream of Tartar
1/4 Teaspoonful of Soda
1-3/4 Cupfuls of Flour
Flavoring
Cream butter and sugar together. Add the well-beaten eggs, milk,
flavoring and flour into which the cream of tartar and soda have been
stirred. Bake thirty minutes in a moderate oven.
=Hermits=
1 Cupful of Sugar
1/2 Cupful of Molasses
2/3 Cupful of Butter
2 Eggs
1 Cupful of Raisins, Chopped Fine
2 Tablespoonfuls of Milk
1 Teaspoonful of Soda
1 Teaspoonful of Cinnamon
1 Teaspoonful of Nutmeg
1/2 Teaspoonful of Cloves
Flour enough to roll
Cream the butter and sugar together, beat the eggs, add to the butter
and sugar, then stir in the molasses, milk and spices. Add the raisins
which have been covered with flour, and, last of all, the flour into which
the dry soda has been sifted. Roll thin and cut with cooky-cutter.
=Jumbles=
2 Cupfuls of Sugar
1 Cupful of Butter
1/2 Cupful of Milk
2 Eggs
1 Teaspoonful of Soda
2 Teaspoonfuls of Cream of Tartar
1 Teaspoonful of Lemon
Flour enough to roll
Cream together the butter and sugar. Stir into the well-beaten egg. Add
milk. Stir cream of tartar and soda into the flour, dry. Beat all
together and flavor. Cut into rings and bake in a well-greased pan.
=Nut Cake=
1 Cupful of Sugar
1/2 Cupful of Butter
1/2 Cupful of Milk
2 Eggs
2 Cupfuls of Flour
1 Teaspoonful of Cream of Tartar
1/2 Teaspoonful of Soda
1 Cupful of Hickory Nut Meats, or English Walnuts
Cream the butter and sugar together, then add the well-beaten eggs and
milk and put the soda and cream of tartar into the flour. Stir all
together, adding nut meats, covered with flour, last.
=Oatmeal Cookies=
2 Eggs
1 Cupful of Sugar
1 1/2 Cupfuls of Oatmeal or Rolled Oats
2/3 Cupful of Cocoanut
1/4 Teaspoonful of Salt
1/2 Teaspoonful of Vanilla
2 Tablespoonfuls of Butter
Cream the butter and sugar together and add the well-beaten eggs. Add
the remainder of the ingredients and drop on a well-greased baking-pan.
Bake in a moderate oven, from fifteen to twenty minutes.
=One, Two, Three, Four Cake=
1 Cupful of Butter
2 Cupfuls of Sugar
3 Cupfuls of Flour
4 Eggs
2/3 Cupful of Milk
2 Teaspoonfuls of Cream of Tartar
1 Teaspoonful of Soda
Cream the butter and sugar together and add the well-beaten eggs; beat
all and add milk; beat again. Sift the cream of tartar and the soda
into the flour; stir all together. Bake in a slow oven. This will make
two loaves.
=Ribbon Cake=
3 Eggs
2 Cupfuls of Sugar
2/3 Cupful of Butter
1 Cupful of Milk
3 Cupfuls of Flour
1 Teaspoonful of Cream of Tartar
1 Tablespoonful of Molasses
A little Salt and flavor, Lemon or Almond
1 Large Cupful of Raisins
1/4 Pound of Citron
1 Teaspoonful of Cinnamon and Cloves
A little Nutmeg
1/2 Teaspoonful of Soda
Cream the butter and sugar together, and add the well-beaten eggs and
the milk. Mix the salt, soda and cream of tartar, with the flour. Stir
all together. Put half of this mixture into two oblong pans. To the
remainder add one tablespoonful of molasses, one large cupful of
raisins, stoned and chopped, a quarter of a pound of citron sliced
thin, one teaspoonful of cinnamon and cloves, a little nutmeg, and one
tablespoonful of flour. Bake in two pans of the same size as used for
the first half. Put the sheets together while warm, alternately, with
jelly between.
=Roll Jelly Cake=
4 Eggs
1 Cupful of Sugar
1 Cupful of Flour
1 Teaspoonful of Cream of Tartar
1/2 Teaspoonful of Soda
Pinch of Salt
1 Teaspoonful of Extract of Lemon
Beat together eggs and sugar, add salt and extract. Stir into the dry
flour the soda and cream of tartar. Mix all together. Bake in a
moderate oven, in a large pan, and turn out, when done, on a clean
towel, which has been sprinkled with powdered sugar. Spread with jelly
and roll while warm.
=Silver Cake=
1 Cupful of Sugar
1/3 Cupful of Butter
2 Cupfuls of Flour
Whites of 3 Eggs
1/2 Cupful of Milk
1 Scant Teaspoonful of Cream of Tartar
1/2 Teaspoonful of Soda
Almond Flavoring
Cream together the butter and sugar, add milk and flavoring. Stir cream
of tartar and soda into dry flour. Last of all add whites of eggs,
beaten to a stiff froth. To make a very good cake, the butter and sugar
should be creamed with the hand. Citron also makes it very nice.
=Sponge Cake, No.1=
3 Eggs
1 1/2 Cupfuls of Sugar
1/2 Cupful of Water
Pinch of Salt
1 1/2 Cupfuls of Flour
1 Teaspoonful of Cream of Tartar
1/2 Teaspoonful of Soda
Beat eggs and sugar together, add water and salt, then put soda and
cream of tartar into the dry flour. Beat all together. Bake slowly.
=Sponge Cake, No. 2, Grandmother's Rule=
4 Eggs
Pinch of Salt
1 Cupful of Sugar
1 Cupful of Flour
1 Teaspoonful of Baking-powder
Beat the eggs ten minutes, add sugar, and beat again. Then add the
flour, into which has been stirred the baking-powder. Stir all together
and flavor. Bake in a moderate oven.
* * * * * *
=SOME OLD-FASHIONED CANDIES=
=Chocolate Taffy=
1 1/2 Cupfuls of Molasses
1 1/2 Cupfuls of Sugar
1/2 Cupful of Milk
2 Squares of Chocolate
1 Small Teaspoonful of Flour
Butter the size of a Walnut
Stir the sugar, flour and grated chocolate into the molasses and milk.
When hot add the butter. Boil until it strings. Pour into buttered tin.
When nearly cold mark into squares.
=Molasses Candy=
2 Cupfuls of Molasses
2 Teaspoonfuls of Vinegar
Butter the size of a Walnut
1/4 Teaspoonful of Soda
Put the molasses, vinegar and butter into a saucepan. Boil until it
strings when dropped from a spoon, or until it is brittle when dropped
into cold water. Stir the soda in briskly and pour into a buttered tin.
When nearly cold, pull until nearly white. Cut into small pieces or
sticks and lay on buttered platter.
=Butter Scotch=
1/2 Cupful of Molasses
1/2 Cupful of Sugar
1/2 Cupful of Butter
Boil until it strings. Pour into buttered tin and when cold break into
pieces. This is very nice when cooled on snow.
=Pop Corn Balls (very old recipe)=
1 Cupful of Molasses
Piece of Butter, half the size of an Egg
Boil together until it strings and then stir in a pinch of soda. Put
this over a quart dish full of popped corn. When cool enough to handle
squeeze into balls the size of an orange.
* * * * * *
=DESSERTS=
=Apple Tarts=
Roll rich pie crust thin as for pies. Cut into rounds, pinch up the
edge half an inch high and place in muffin rings. Put into each one a
tablespoonful of apple sauce and bake in a hot oven for twenty minutes.
Beat the white of an egg to a stiff froth and add two tablespoonfuls of
sugar. Drop a spoonful on the top of each and brown quickly in a hot
oven.
=Baked Apples, No. 1=
Take good, sour apples; greenings are best. Scoop out the cores, wash
and place in a baking-pan. Fill the hole with sugar, and a tablespoonful
for each apple besides. Pour over these a generous supply of cold water.
Bake in a hot oven, until light and fluffy. These make a delicious
dessert, if served with cream.
=Baked Apples, No. 2=
Wash, core and quarter sour apples. Put them into an earthen crock.
Cover with cold water adding a cup and a half of sugar to six apples,
or sweeten to taste. Bake three or four hours, until they are a dark
amber color.
=Baked Sweet Apples=
Wash clean, fair, sweet apples. Put these into a baking-pan, with a
little cold water and a half-cup of molasses, if four to six apples are
used. Bake slowly until you can stick a fork through them. Years ago,
people ate these, with crackers and milk. Baked apples and milk was a
favorite dish.
=Baked Apple Dumplings=
Take rich pie crust, roll thin as for pie and cut into rounds as large
as a tea plate. Pare and slice fine, one small apple for each dumpling.
Lay the apple on the crust, sprinkle on a tiny bit of sugar and nutmeg,
turn edges of crust over the apple and press together. Bake in a hot
oven for twenty minutes. Serve hot with cold sauce.
=Fried Apples=
Pare and slice apples and fry in hot fat. When removed from the fire,
sprinkle over them a little sugar. Bananas are nice cooked in the same
way.
=Bramberries=
_Crust_
1 l/2 Cupfuls of Flour
1/2 Cupful of Lard (scant)
1 Teaspoonful of Salt
Just enough Water to wet smooth
_Filling_
1 Cupful of Raisins
1 Cracker
1 Lemon
2/3 Cupful of Sugar
1 Egg
A Little Salt
Beat the egg, add sugar, salt, lemon juice and grated rind. Roll
cracker fine, chop raisins and mix all together. Roll the crust thin,
cut into rounds. Put a spoonful of filling between two rounds and pinch
the edges together. Prick top crust with fork. Bake in iron pan for
twenty minutes.
=Cream Puffs=
1 Cupful of Hot Water
1/2 Cupful of Butter
1 Cupful of Flour
1 Pinch of Salt and Baking Soda
3 Eggs
Put the water and butter, into a dish on the stove.
When boiling, stir in the dry flour, into which you have put the salt
and soda. Stir until smooth and thick. When nearly cool, add three
eggs, one at a time. Drop on a buttered pan and bake twenty minutes in
a hot oven. This will make twelve cakes. When they are cold, make a
slit in the side with a sharp knife, and fill with whipped cream or the
following mixture:
One pint of milk, one egg, two-thirds of a cupful of sugar, one large
spoonful of flour. Beat the egg, sugar, flour, and a little salt
together till smooth and stir into the boiling milk. Flavor with lemon.
=Floating Island=
1 Quart of Milk
4 Eggs
1 Cupful of Sugar
1 Teaspoonful of Cornstarch
1 Teaspoonful of Vanilla
Pinch of Salt
Put the milk on the stove and heat to nearly the boiling point. Whip
whites of the eggs to a stiff froth and drop them by spoonfuls into the
hot milk for a few minutes to cook. With a skimmer remove these islands
to a platte. Beat the yolks of the egg with sugar, salt and cornstarch.
Stir into the milk until it boils. Flavor and cool. Turn into a glass
dish and lay the "islands" on top of the custard. Serve cold.