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Misc. Recipes


Misc. Recipes30 Jun 2008 08:10 am

PUMPKIN CHIPS.

Slice very thin and chip about four pounds of
pumpkin, put in an earthenware bowl, and cover it
over night with four and a half pounds of granulated
sugar and the juice of one dozen lemons. Boil the
lemon peel until tender and cut in small thin chips
and add to the juice, etc. In the morning, boil to-
gether until perfectly clear and crisp.

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  • Misc. Recipes23 Apr 2008 02:10 am

    INDIAN CURRY OF VEGETABLES.

    Equal quantities of cauliflower and potatoes, raw.
    The cauliflower cut into flowerettes and the potatoes
    into dice. Put them into a spider with a heaping table-
    spoonful of butter, a rounded teaspoonful of curry
    powder, and let them simmer for a few minutes -with-
    out taking color. Then add two tablespoonfuls of
    tomatoes, an even teaspoonful of grated onion and
    one of chopped green pepper, fill up the spider with
    boiling water, and set it back on the stove -where it
    will stew gently until the vegetables are tender and
    the water has been reduced to one-third the quantity.
    It should be as thick as ordinary gravy ; if not, add
    a scant teaspoonful of flour. Just before it is done
    stir in a heaping tablespoonful of butter. Turn it
    into a shallow vegetable dish and serve very hot.
    The spider should be kept covered while the curry is
    cooking. It is very good without the green pepper.
    This may be warmed over, and is better the second
    day than the first.

    KOHLRABI.

    Peel them, cut in slices and pour on just enough
    boiling water to cook them. Cook until tender.
    When nearly done add salt. Make a cream sauce,
    season with -white pepper, salt and a little grated
    nutmeg, if liked, toss them in this sauce, let it boil
    up once and serve very hot.

    MARROWFAT BEANS BAKED.

    Pick over carefully and wash one quart of beans,
    soak in -water over night. In the morning drain,
    add fresh cold water and bring to a boil, drain again,
    and turn them into a four-quart stone jar, put in a
    generous cup of butter, two large tablespoonfuls of
    Porto Rico molasses, two tablespoonfuls of salt, less
    than a teaspoonful of pepper, and fill the jar with
    boiling water. Put in the oven, covering the jar
    with a tin cover. It must be cooked in a slow oven
    eight or nine hours the -water ought to last until
    the beans are perfectly cooked, and when done a
    good gravy left, about a third of the depth of the
    beans in the jar. Beans cooked in this way are very
    nutritious and easily digested. Keep them covered
    for two or three hours while cooking. Serve with
    Chili sauce.

    BAYO OR MEXICAN BEANS.

    Put one cup of Bayo or Mexican red beans to
    soak over night, in the morning drain off the water
    and put them in a saucepan with plenty of fresh
    water, let them cook for two hours, drain again, and
    add to them three fresh tomatoes, skinned and cut
    small, or a cup of canned tomatoes, and half an
    onion cut as small as the beans, then cover with
    boiling water and cook for one hour. Then stir in a
    very generous tablespoonful of butter, and salt and
    pepper to taste.

    MEXICAN BEANS.-NO. 2.

    Soak over night a pint of beans and boil as in
    recipe No. 1 until soft. Then melt a tablespoonful of
    butter in a spider ; when it bubbles put in a small
    onion chopped very fine, and fry a delicate brown.
    Drain the beans and turn them into the spider, add
    a cup of boiling water and stir until the water be-
    comes thick like cream.

    EMPARADAS (a Mexican Recipe).

    Take some beans cooked as in Mexican Beans
    No. 1 and mash them to a paste. Then roll out
    some puff paste very thin about the sixth of an
    inch cut this into rounds with a large patty cutter,
    put a spoonful of the bean puree on the half of each
    round, wet the edges of the pastry, cover, press the
    edges together, making a half moon, brush them over
    with beaten egg and bake in a hot oven, or they may
    be fried in boiling oil or fat until a delicate brown.

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  • Misc. Recipes05 Apr 2008 11:10 pm

    A MOULD OF SPAGHETTINA.

    Put three-quarters of a cup of spaghettina, bro-
    ken in small pieces, into a quart of boiling water
    with an even tablespoonful of salt. Boil half an
    hour. Drain the water off and add a cup of milk to
    the spaghettina, and cook nearly half an hour, until
    the milk is almost all absorbed. Then make a cream
    sauce as follows : One cup of milk in a saucepan, rub
    butter the size of an egg into a slightly heaping
    tablespoonful of flour, adding a little of the warm
    milk, then stir into the milk on the fire, season with
    salt and pepper, add two even tablespoonfuls of
    grated cheese the American Edam cheese is nice for
    this and when the sauce is thick turn the spaghet-
    tina into it, let it come to a boil, turn out on a dish,
    and when cool add one egg beaten light. Butter a
    border mould which holds a little more than a pint,
    sprinkle it with bread crumbs, turn the mixture into
    it and set the mould into a pan of hot water and
    bake in a moderate oven twenty-five minutes. Have
    a pint of nicely stewed tomatoes seasoned to taste
    and thickened with bread crumbs and a good table-
    spoonful of butter. Turn the spaghettina mould out
    on a platter, fill the center with the stewed tomatoes,
    garnish with parsley and serve. It makes a very
    pretty dish and is an excellent piece de resistance for
    dinner or luncheon.

    SPINACH BORDER MOULD.

    Prepare the spinach as in recipe for spinach pud-
    ding, butter a border mould, dust it with bread
    crumbs, and press the spinach mixture into it, put
    the mould into a pan of hot water in the oven, cover
    it to prevent browning, and bake about twenty
    minutes.
    A FILLING FOR THE CENTER OF MOULD OF SPINACH.

    Break two eggs in a bowl, add a little salt and
    four tablespoonfuls of cream and beat them slightly.
    Turn into a buttered tin cup and stand in a saucepan
    with a little boiling water in it on the stove, cover
    and cook until stiff about three or four minutes
    remove from the fire, turn out of the mould and cut
    in half-inch slices and then into stars or any fancy
    shape preferred, or into dice. Make a cream sauce,
    turn the spinach mould out on a platter, put a little
    of the sauce in the center, then some of the egg stars,
    then the rest of the sauce, and finish with the egg
    stars.

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  • Misc. Recipes29 Mar 2008 01:10 pm

    SOUP CRECY.

    Take three large carrots, wash and scrape and
    cut them into slices, put them in a saucepan with
    half an onion, a stick of celery, and a bay leaf, more
    than cover with boiling water and cook until tender.
    Remove from the fire, take out the bay leaf and rub
    the vegetables through a sieve with the water they
    were boiled in. Put back in the saucepan. Rub a
    generous tablespooniul of butter with half a table-
    spoonful of flour, and stir into the puree, add to it a
    cup and a half of boiling milk, stir until thick, add
    pepper and salt to taste. Take from the fire, and
    stir into it one egg yolk beaten with two tablespoon-
    fuls of cream. Serve at once.

    CURRY SOUP.

    Prepare for cooking two small white onions, two
    French carrots and half a turnip cut in slices, and
    cook slowly in a pint of boiling water until they fall
    to pieces, cook with them until tender a celeriac root,
    remove from the other vegetables and put one side.
    Melt two ounces of butter in a saucepan, and stir in
    a slightly heaping tablespoonful of flour, an even
    dessertspoonful of curry powder, mix well together
    and then add a pint of milk. Strain the vegetables
    through a fine sieve, but do not press them, and add
    the stock therefrom to the milk, etc., in the saucepan,
    and salt to taste. Beat half a cup of cream with
    two egg yolks until light, remove the soup from the
    fire, mix a little of it with the eggs and cream, turn
    it back into the saucepan, stir well together and pour
    at once into the tureen in which you have already
    placed the celeriac cut in slices. If liked, two table-
    spoonfuls of Madeira may be added just before the
    soup is turned into the tureen. Serve with croutons.

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  • Misc. Recipes26 Dec 2007 01:13 pm

    POUNDED POTATOES-IRISH WAY.

    Peel a sufficient quantity of potatoes while raw, after having
    been well washed ; pick out all discolored bits, eyes, etc. ; put
    them into cold water ; when boiled that is, when they break
    on a fork being stuck into them drain them, scatter a handful
    of salt over them, cover with a clean dry cloth, and let the
    saucepan stand on the range or hob until they are well steamed ;
    take off the saucepan, set it on the floor, and with a wooden in-
    strument, called in Ireland a ” beetle,” pound them well ; add a
    good lump of butter a couple of ounces and about half a pint
    of sweet milk, added by degrees ; pound until the potatoes are
    quite smooth ; then set the saucepan back on the range to re-
    heat thoroughly before dishing.

    TAPIOCA JELLY.

    Take four tablespoonfuls of tapioca, rinse it thoroughly, then
    soak it five hours, in cold water enough to cover it. Set a pint
    of cold water on the fire ; when it boils, mash and stir up the
    tapioca that is in the water and mix it with the boiling water ;
    let the whole simmer gently, with a stick of cinnamon or mace.
    When thick and clear, mix a couple of tablespoonfuls of white
    sugar, with half a tablespoonful of lemon-juice and half a glass
    of white wine ; stir it into the jelly. If not sweet enough, add
    more sugar, and turn the jelly into cups.

    GINGERBREAD NUTS.

    Take one pound flour, half a pound treacle, half a pound
    sugar, a quarter pound butter, half ounce ground ginger, six-
    teen drops essence of lemon, potash the size of a nut, dissolved
    in a tablespoonful of hot water ; mix all together. Butter a
    baking-tin, and drop the mixture on it in lumps the size of a
    walnut, a good distance apart. Bake in a moderate oven.
    Keep in tins closely covered.

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  • Misc. Recipes14 Oct 2007 06:18 pm

    TOMATO PILACE.

    Take four or five fresh tomatoes or one-half can of
    canned tomatoes and put them in a frying pan with one
    tablespoon lard, one-half teaspoon salt and pepper to taste.
    Cook until quite thick. In a saucepan or rice-boiler put
    a cup of rice that has been well washed and one and one-
    half cups water. Pour in the tomatoes and let it cook
    altogether until each grain of rice is separate, occasion-
    ally stirring so that the tomatoes are well mixed with the
    rice. Green pea pilace and onion pilace are also very
    good. The peas have to be well cooked before you put
    them in the rice (not cooked rice). The onions are fried,
    but not too dark, then cooked in the same way.

    STRAWBERRY SHORTCAKE.

    One pint of flour, one-half cup butter, one tablespoon
    lard, two teaspoons baking powder, one pinch of salt.
    Roll out into two sheets. Spread one with a little butter
    and place the other sheet over it. When cooked, split
    open and spread with more butter. Mash some of the
    berries and put between the two crusts; the other ones
    roll in powdered sugar and put on the top with a cup of
    whipped cream.

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  • Misc. Recipes11 Oct 2007 01:18 pm

    SWEET PICKLE PEACHES. Four pounds of peaches, two pounds of sugar, one pint of vinegar, spice to taste. STUFFED BELL PEPPERS. Recipe for one hundred and fifty medium size. One small head cabbage, one head of celery, one ounce small green peppers, one dozen large white onions, one-half dozen green tomatoes, one quart ordinary cucumber pickles, one-half dozen small fresh cucumbers, two cook- ing spoons of white mustard seeds, two cooking spoons celery seeds, one cooking spoon tumric powder, one-half cup white granulated sugar, one-half cup salt, one pint skinned garlic, one-half pint Chili tepins peppers, two gallons best vinegar, spices to suit taste. To prepare peppers for filling, take one quart vinegar, one quart water. Scald peppers in this until white, then cut off the tops and scrape out the seeds and fill; tie on the tops with a string. Place in stone jars and cover with the following mixture: Two gallons vinegar, spiced with Chili tepins, white mustard seeds, a little horse rad- ish chopped fine, ground spices tied in a bag. Boil and pour hot on the peppers in the jars.

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  • Misc. Recipes02 Oct 2007 08:18 am

    SHREWSBURY BISCUITS.

    Ingredients: Six ounces flour, one-quarter pound
    butter, one-quarter pound castor sugar, one small egg,
    one teaspoonful of caraway seeds. Rub butter well into
    the flour, add sugar and seeds, then mix with beaten egg;
    roll the paste out very thin and cut into fancy shapes;
    bake in a slow oven for ten minutes.

    QUEEN’S CAKE.

    One pound of sugar, one pound of flour, three-quarters
    of a pound of butter, eight eggs, one nutmeg, currants
    and raisins, one gill of brandy, one cup of cream (if sour,
    one teaspoonful of saleratus).

    PINEAPPLE CAKE.

    Four layers of cake, shredded pineapple with whipped
    cream, and pineapple between each layer; on top white
    frosting.

    WHITE MOUNTAIN CAKE.

    One cup of butter, two cups of sugar, three and one-
    half cups of flour, two-thirds of a cup sour milk, five eggs;
    small teaspoonful of sale/ratus, one wine glass of brandy
    or wine, one nutmeg, currants and raisins.

    EICH PLUM CAKE.

    Time, two hours or more. One pound fresh butter,
    twelve eggs, one quart flour, one pound moist sugar,
    one-half pound mixed spice, three pounds currants, one
    pound raisins, one-half pound almonds, one-half pound
    candied peel. Beat the butter to a cream and stir in
    yolks of twelve eggs, well beaten, with the sugar; add
    the spice and almonds, chopped very ne. Stir in the
    flour, add the currants washed and dried, the raisins
    chopped up and the candied peel cut into pieces. As
    each ingredient is added, the mixture bust be beaten.
    Then butter a paper; place it round a tin; put in the
    cake and bake it for two hours or more, if required.

    SPONGE CAKE.

    Three eggs, beaten separately; one cup sugar (pow-
    dered); one cup flour; three tablespoons water; one tea-
    spoon baking powder. Flavor with lemon and nutmeg.

    ANGEL CAKE.

    One and one-fourth goblets of whites of eggs (beat
    well), one scant cup sifted flour, one and one-half cups
    granulated sugar (sift), one teaspoon cream of tartar.
    Sift sugar, flour and cream of tartar together into the
    egg. Stir lightly and pour into an ungreased pan.
    Bake one hour. Put a pan over the cake for the first
    half hour.

    PLAIN FRUIT CAKE.

    (Inexpensive.)

    One-fourth square butter, two large cups granulated
    sugar, two large cups flour, four eggs (well beaten sep-
    arately), one-half cup milk, three-fourths cup ground
    chocolate, two teaspoons baking powder, one teaspoon
    cinnamon, one-half teaspoon ground cloves, one teaspoon
    ground nutmeg, one cup citron and currants together,
    one cup walnuts chopped, one cup cold, mashed potatoes,
    one cup raisins (seeded). Add nuts and potato last.
    Grease the pan well. Bake about one hour. This is
    sufficient for two cakes.

    SOUR CREAM CAKE.

    Sift together, one cup sugar, one and one-half cups
    flour, one and one-half teaspoonfuls baking powder, a
    pinch of soda, a pinch of salt, and flavor. Put two eggs
    in a cup and fill the cup with sour cream. Add this to
    the sifted materials, beat for a few moments and bake
    in a moderate oven.

    WEDDING CAKE.

    (Capt. Hall)

    One pound butter, one pound and two ounces flour,
    one pound sugar, two pounds currants, two pounds Sul-
    tana raisins, three pounds seeded raisins, one-half pound
    citron (currants, raisins and citron well dredged with
    flour), twelve eggs, one-half teacup brandy, one-half tea-
    cup sherry, one-half teaspoon allspice, two teaspoons
    cloves, two teaspoons nutmeg, one tablespoon cinnamon,
    one teacup molasses, one-half teaspoon soda, dissolved in
    hot water, and mixed with molasses, one teaspoon yeast
    powder.

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  • Misc. Recipes02 Oct 2007 07:18 am


    HARRISON FRUIT CAKE.

    One pound flour, one-fourth pound sugar (fine granu-
    lated), twelve eggs, two pounds citron, two small cocoa-
    nuts (grated), two pounds bleached almonds, one wine-
    glass wine, one of brandy, one teaspoon cinnamon, one
    nutmeg, one mace, two teaspoons baking powder. Cream
    butter, sugar and eggs, thoroughly beaten, but not sep-
    arated. Mix baking powder with flour, then add and
    lastly throw in the fruit, thoroughly chopped and
    floured. Bake in slow oven. When done the cake will
    leave the sides of the pan.

    ORANGE CAKE.

    One-half cup butter, one and one-half cups sugar, one-
    half cup milk, one and three-fourths cups flour, one and
    one-half teaspoons baking powder, whites of five eggs.
    Bake in three or four layers.

    Icing. Whites of three eggs well beaten, two cups of
    powdered sugar, juice and rind of an orange, juice and
    rind of half lemon, add to sugar and egg, well beaten to-
    gether; then put in pan or dish and put in a pan of boil-
    ing water until it thickens. Let it cool before putting
    between cakes.

    WALNUT WAFERS.

    One cup walnuts chopped not too finely, one cup brown
    sugar, two eggs, three tablespoons flour. Put in pan in
    small teaspoonful as it spreads. Watch carefully as it
    spreads; leave on bottom of oven but a few minutes, then
    finish on top.

    BLACKBERRY CAKE.

    Two-thirds cup butter, one cup sugar, four eggs, save
    whites of two for icing, three tablespoons of milk, one
    level teaspoon of soda, one and one-half cups flour, one
    cup of blackberry jam (or preserve), spice as fruit cake
    (or to taste). Bake in two layers with boiled icing be-
    tween.

    Boiled Icing. Boil one cup sugar in four tablespoons
    of water until it strings, then add the two well-beaten
    whites, pouring the boiled sugar on gradually.

    APPLE CAKE.

    (Delicious.)

    One cup butter, two cups sugar, one cup milk, five
    cups flour, two cups raisins, one-half cup citron, two tea-
    spoons soda, two eggs, three cups dried apples soaked
    over night then chopped fine and stewed two hours in
    two cups of molasses. Beat butter and sugar, add milk
    in which dissolve the soda, then the beaten eggs and flour,
    lastly the raisins and apples. Bake one and one-half
    hours. Spice with all spices as fruit cake, and add a
    small glass of brandy or wine. It makes a large, delicious
    fruit cake, or it can be baked in two smaller ones.

    SPONGE CAKE.

    Six eggs, whites and yolks separated, two cups sugar,
    two cups flour, grated rind and juice of one lemon; beat
    whites very lightly, add the sugar, beating well, then
    add the well-beaten yolks and lemon ; flour the last thing ;
    do not stir flour in too much; add a little salt.

    WHITE CAKE.

    Two cups sugar, one-half cup butter, one cup milk,
    three cups flour, whites of four eggs, two teaspoons yeast
    powder sifted with flour. Cream butter and sugar to-
    gether, then stir in milk and flour, a little at a time; add
    whites well beaten last ; two teaspoons vanilla.

    NUT CAKE.

    One cup sugar, one-half cup butter, one-half cup milk,
    two cups flour, one and one-half teaspoons baking
    powder, two eggs, one cup chopped raisins, one cup
    chopped walnuts. Bake thirty minutes.

    SPICE CAKE.

    One-half cup butter, one-half cup lard or beef drip-
    pings, one cup brown sugar, two eggs, one cup sweet
    milk, one cup raisins (chopped), two heaping teaspoons
    yeast powder, one teaspoon each of cloves, cinnamon,
    allspice, nutmeg; about three cups flour.

    SULTANA CAKE.

    Ingredients : Six ounces of butter and lard (three of
    each), six ounces sugar, two eggs, milk, candied peel,
    pinch of salt, one teaspoonful of baking powder, twelve
    ounces of flour, six ounces currants and raisins; beat the
    butter and lard to a cream, add the sugar and again beat;
    sprinkle in the flour gradually, add the eggs and milk
    until sufficiently stiff, put in the fruit and mix ; then add
    baking powder and a little candied peel. Bake for two
    hours in hot oven.

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