Roast Goose

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Photo: Denni Schnapp

ROAST GOOSE...how about one for Christmas or your holiday?...get yours at the Holiday Market. Or order one in advance.


Prepare the goose the same as a chicken. Fill with Potato or onion stuffing, being careful not to fill it too full, as this dressing will always swell in cooking. Place it in a baking-pan with one cupful of water (chicken stock may be preferable to some) and two teaspoonfuls of salt. Bake in a quick oven, allowing twenty-five minutes for each pound, basting it frequently. When the goose has been roasting an hour, cool the oven, and finish the roast at a moderate heat. Goslings (NOT RECOMMENDED!!!) may be cooked in the same manner, allowing fifteen minutes to each pound.

Boiled Turkey

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Photo: minuk

TO BOIL A TURKEY.





Pick, singe, draw, and wash it. Truss it by drawing the legs in under the skin; fasten them with a piece of tape (?? - we suggest twine) round the joints, and tie it round the rump. Make a stuffing of bread crumbs, pepper, and salt, or of chopped oysters, and put it where the crop was taken out. Boil it slowly for two hours, take off the tape/twine, and serve with either oyster, celery, or plain white sauce.

Chestnut Sauce for Roast Turkey

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.



Photo: MoToMo


Chestnut Sauce for Roast Turkey





Remove the outer skin from a number of chestnuts (carefully excluding that may be the least tainted!), put them to boil in salted water with a handful of coriander seeds, and a couple of bay-leaves. When thoroughly done, remove the outer skin, and pound the chestnuts in a mortar, adding a little stock (free from fat) now and then. When a smooth paste is obtained, fry an onion in butter to a light color, add the chestnut paste and sufficient stock to get the sauce of the desired consistency; add salt and pepper to taste, pass through a hair sieve, and serve.

Truffle (!) and Chestnut Stuffing

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Photo: Ian L

Truffle and Chestnut Stuffing (!)...

One pound fat bacon, two shallots, one pound chestnuts, one-half pound truffles (!), pepper, salt, spices, thyme, marjoram. Mince one pound of fat bacon and a couple of shallots, give them a turn on the fire in a saucepan; then put in one pound of chestnuts, boiled and peeled, and one-half pound of truffles, both cut up in moderate-sized pieces; add pepper, salt, and spices to taste; also a little powdered thyme and marjoram. Give the mixture another turn or two on the fire, and it is ready.

Given the record price recently obtained for a giant truffle, you may wish to substitute morels, chanterelles or other fancy mushrooms...you may even want to saute them prior to preparing this stuffing.

And, use only store-bought mushrooms. Please do this so as not to accidentally poison yourself and others! You may have to purchase them as dried mushrooms. We usually get ours at the Holiday Market.

Root Beer

Photo: joneser005

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Root Beer...ever wonder why root beer candies are barrel-shaped? Read on...

This recipe is NOT RECOMMENDED...read on...

Sarsaparilla root, and dry sassafras bark, of each, one-fourth pound; wintergreen leaf and stem, three ounces; yeast, one-half pint; molasses, one and one-fourth gallons; water, sixteen gallons, or enough to fill a common strong beer barrel, if for draft; if not, bottle. Bruise the roots, bark, and leaves, and boil to get the strength in five gallons of the water; then strain into the keg, if not to be bottled, and add the molasses; and when cooled to 65° or 60°, put in the yeast and let stand two hours, when the keg is to be filled with the balance of the water. If it is to be bottled, this can be done in a tub, or jar, covering over, to allow it to work for five or six hours, then bung the bottle as the case may be. It will be found a very valuable alternative for spring or summer drink. Dandelion or any other root desired may be added or substituted to suit any special case in the line of alternatives. (Remember, be certain of the quality of your sources for the roots, leaves and bark. Only use if you certain they are free of contaminants like pesticides and so on!).

If you use this recipe and you do bottle it , please do so safely. Leave empty space in the bottle for expansion being cautious not to let the bottle explode. Treat your mixture with respect and caution after adding the yeast!

Click here for information on carbonation.

Potato Stuffing for Geese or Ducks

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Potato Stuffing for Geese or Ducks

Mix together two cupfuls of hot mashed potatoes, one teaspoonful salt, one teaspoonful of onion juice, four tablespoonfuls of cream, one-fourth teaspoonful black pepper, one tablespoonful of chopped parsley, 1 tablespoonful butter, and the yolks of two eggs. Beat mixture until it is light.

Duck for Dinner

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Photo: Lazy Lightning

TO COOK DUCKS. Prepare as many ducks as you wish for a meal, and cut them up as you would to stew. Cover with cold water and let it come to a boil, then pour off the water, adding a fresh supply. Boil until tender, season with pepper and salt, then pouring off the water, fry brown in butter. This is a splendid dish; the parboiling takes out all the wild taste which ducks usually have. Old prairie chickens may be treated in the same way.

Sausage Stuffing

FROM: The Recipe Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Photo: ame nielsen

Sausage Stuffing

Pork sausage meat, 1/2 pound
Mushrooms, minced, 1/4 cup
Salt, 1 teaspoon
Onion, chopped, 2 tablespoons
Bread crumbs, soft, 2 and 1/2 cups
Parsley, chopped, 2 tablespoons
Eggs, well beaten, 1
Pepper

Break sausage meat into small pieces and fry a crisp brown. Add minced mushrooms and cook about three minutes. add bread crumbs, chopped parsley, onion and well beaten egg. Add any other seasonings which may be desired. Sufficient to stuff one chicken.

For turkey use the proportions of: One pound pork sausage meat, 1 cup minced mushrooms, 4 tablespoons chopped onion, 2 teaspoons salt, 8 cups soft bread crumbs, 2 tablespoons chopped parsley, 2 well beaten eggs and pepper.

Savory Dressing

FROM: The Recipe Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Onion, grated, 1
Bread crumbs, grated, 5 cups
Paprika, 1/4 teaspoon
Celery salt, 1/4 teaspoon
Salt, 1 teaspoon
Pepper, 1/8 teaspoon
Poultry Seasoning, 2 teaspoons
Parsley, chopped, 2 tablespoons
Butter, melted, 2-3 cups

Mix in order given and add melted butter last. Wash and prepare turkey for roasting. Salt generously on the inside, fill with dressing, salt on the outside and rub over with melted butter. Place in a shallow, uncovered pan in oven and roast for 20 minutes at 500 deg. F. Reduce heat to 375 deg. F. and continue roasting. Allow 20 minutes to the pound.

Sage Dressing

FROM: The Recipe Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Photo: cmurtaugh

Sage Dressing

Bread, soaked, 12 cups

Salt, 2 and 1/2 tablespoons

Pepper, 3/4 teaspoon

Chopped celery, 1 and 1/2 cups

Onion, chopped, 4 tablespoons

Butter, melted, 3/4 cup

Leaf sage, 1 and 1/2 tablespoons

Soak dry bread in water until soft. Drain off excess water and measure, add one and one-half tablespoons slat, pepper, leaf sage, chopped celery and onion, melted butter. Then mix together. Rub remaining tablespoon salt inside of turkey before stuffing with dressing.

Mince Meat Nut Pudding

FROM: The Recipe Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Mince Meat Nut Pudding

Mince meat, (9 ounces), 1 package,
Baking powder, 1 teaspoon,
Water, 1/2 cup,
Eggs, 2,
Brown sugar, 1/2 cup,
Flour, 1 tablespoon,
Nut meats, chopped, 1 cup.

Break mince meat into pieces. Add cold water. Place over heat and stir until all lumps are thoroughly broken up. Bring to brisk boil; continue boiling for three minutes or until mixture is practically dry. Allow to cool. Beat eggs and blend with brown sugar. Fold in flour with baking powder. Blend well. Fold in mince meat with chopped nut meats. Pour into buttered baking pan (10-inch) and bake in slow oven (275 degrees F.) about one hour. Serve cold with cream. Serves eight.

Why We Are Adopting the New Logo "This Website NOT Produced Using Slave Labor"...

Why We Are Adopting the New Logo "This Website NOT Produced Using Slave Labor"...

Are you aware that those tomatoes, oranges and other fruits and vegetables that you are using may have been picked by people and corporations using slave labor right here in the USA? Neither were we until we became aware of John Bowe's important book "Nobodies...Modern American Slave Labor and the Dark Side of the New Global Market". For more information on this modern and disturbing phenomenon, please purchase and read Mr. Bowe's book. As you can see on the cover photo, agriculture is one place where the temptation to use, and the use of slave labor has and continues to exist. Please feel free to adopt our logo for your website, product, and so on. If you are genuinely concerned, get in touch with your produce supplier and ask if slave labor has been used anywhere along the supply chain (Note: they will probably claim they are not - ask them if they can account for their contractor's potential abuse of slave labor laws in the agriculture supply chain). Ask them if they are interested in using the anti-slave labor logo.

This posting was produced NOT using slave labor.

Chocolate Roll

Chocolate Roll...

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921

("Guests like this Dessert".)

5 eggs
5 teaspoonfuls cocoa
5 tablespoons Powdered Sugar
1 tablespoonful cornstarch

Unusual Chocolate Filling

2 squares bitter chocolate

1 unbeaten egg white

pinch of salt

2 tablespoonfuls milk

vanilla (to taste)

Confectioners sugar (to taste)

Mix egg whites, milk and salt in bowl. Melt chocolate and batter together and when very hot add gradually to first mixture, stirring constantly until it thickens. Add Confectioners Sugar until desired consistency and flavor with vanilla to taste. This icing will be rich and creamy and will remain soft for a long time when used on loaf or layer cakes.

Beat yolk and sugar until creamy. Add cocoa and cornstarch slowly. Beat well. fold in stiffly beaten whites. Spread mixture about one inch thick in buttered baking pan (long and narrow) lined with buttered waxed paper. Bake in slow oven about one-half hour. Turn out on wooden board over which is laid a slightly damp cheesecloth. Spread with flavored whipped cream. Roll carefully while still warm. Cover with chocolate icing.

Fried Cakes

Fried Cakes...

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921

Beat 3 eggs very light. Then beat in 1 cup sugar and 1 tablespoon of melted lard, add pinch of salt and a little nutmeg. 1 cup sour milk, 1 teaspoon each soda and baking powder, flour enough to handle (?).

Roll to about half an inch thickness, cut in rounds and fry in hot fat.

Glory Cake

Glory Cake...

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921

2/3 cup Crisco
1 and 1/2 cups sugar
2 eggs
1 teaspoon lemon flavoring
2 and 1/2 cups flour
2/3 teaspoon salt
3 teaspoons baking powder
3/4 cup milk

Blend Crisco (it needs no creaming) with sugar and eggs. Beat till fluffy. Add flavoring. Sift dry ingredients and add alternately with milk. Blend well. Pour into 3 Criscoed layer-cake pans (8-inch). Bake in moderately hot oven (375° F.) 20 to 25 minutes. Cool.

Then prepare-
Paradise Filling: Soak 1 cup of dried apricots in warm water. 1 hour, then bring to a boil. Put through sieve. Drain strained pulp of excess juice. Then mix 1 & 1/2 cups powdered sugar, 1 & 1/2 tablespoons cornstarch and 1/8 teaspoon salt. Add 1 cup of strained apricot pulp. Cook 10 minutes over hot water, stirring occasionally. Peel and slice 5 bananas. Add to apricot mixture. Cook 5 minutes longer. Add 2 tablespoons lemon juice. Remove from heat. Beat until smooth. Cool. Spread between cake layers and cover cake. Sprinkle with 1 cup shredded coconut.

(Remember: although delicious, apricots are known to cause flatus).

Honey Spice Cake

Honey Spice Cake...

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921

Shortening, 1 cup
Granulated sugar, 1/3 cup
Honey, strained, 3/4 cup
Eggs, 2
Pastry flour, 3 cups
Baking Powder, 4 teaspoons
Soda, 1/2 teaspoon
Cinnamon, 1 and 1/2 teaspoons
Cloves, 1/2 teaspoon
Nutmeg, 1/2 teaspoon
Sour milk, 1 cup
Vanilla, 1 teaspoon
Salt, 1/2 teaspoon
Nut meats, broken, 1/2 cup

Cream shortening and add the sugar. Beat in the honey. Beat yolks of eggs and add. Sift dry ingredients. Add 1/4 cup of the dry ingredients to nuts and add them to cake mixture. Add remaining dry ingredients alternately with sour milk and vanilla. Fold in the beaten whites. Bake in well greased loaf pan in a moderate oven (350° F.) for 45 to 50 minutes.

Raisin Cornmeal Muffins

Raisin Cornmeal Muffins...

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921

3/4 cup cornmeal
1 and 1/2 cups flour
1/2 teaspoon salt
1 cup seedless raisins
4 teaspoons baking powder
2 tablespoons sugar
1 cup milk
2 tablespoons shortening

Sift dry ingredients together into bowl; add milk and melted shortening and beat well. Bake in greased muffin tins in hot oven for about 20 minutes.

All-Bran Muffins

Kellogg's All-Bran Muffins...

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921

2 tablespoons shortening
1/4 cup sugar
1 egg (well-beaten)
1 cup sour milk
1 cup Kellogg's All-Bran
1 cup flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt

Cream the shortening and sugar, add egg and sour milk. Add All-Bran and let soak until most of the moisture is taken up. Sift flour with baking powder, soda and salt and add to first mixture, stirring only until flour disappears. Fill greased muffin tins two-thirds full and bake in a moderate oven (400° F.) for 20 to 25 minutes.

Yield: 8 large or 12 small muffins.

Note: If sweet milk is used instead of sour milk, omit the 1/2 teaspoon of soda and use 3 teaspoons baking powder. Raisins or dates may be added if desired. A small slice of apple, sprinkled with cinnamon and sugar, placed on top the muffin batter before baking, makes a delicious variation of the recipe.

Taffy

Taffy...

2 cups sugar, a 2 pound can of corn syrup, 1/4 cup vinegar, 1 tablespoon butter, pinch of soda, 2 teaspoons vanilla. Boil sugar and syrup until it is crisp when tested in cold water. When nearly done add butter and soda. When done add vanilla (or other flavorings...) and pour into buttered pan to harden.

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Lemon Drops

Lemon Drops...

Boil 1/2 cup of water and 2 cups white sugar until quite brittle when tried in cold water. Flavor with 1 teaspoonful lemon extract and drop on buttered paper to cool.

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Fruit Cream

Fruit Cream...

2 cups sugar, 1 pound raisins, 1 pound almonds, 1/2 pound figs, 1 cup cream, butter the size of an egg. Melt sugar with a little water, add cream and butter and 1 teaspoon vanilla and boil until it begins to thicken. Then add fruit and nuts, cut in pieces. Stir until creamy and roll in a wet napkin (cloth!). When cold cut into any desired shape.

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

CANDIED NUTS

CANDIED NUTS...

One cup of brown sugar, 1/2 cup of water, 1 - 3 cups of corn syrup, 1 teaspoonful of glycerine.
Place all of the ingredients in a saucepan and boil to the snap stage, place the nuts on a buttered, shallow pan, remove the saucepan from the fire (don't forget to handle safely!) and let stand 3 minutes so that the syrup will cease to boil; then pour it over the nuts.

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

"Heavenly Food"

"Heavenly Food"...

(Dated Nov. 26, 1922).

Beat the yolks of 2 eggs, add 1 cup walnut meats, 1 cup dates, 3/4 cup granulated sugar and fold into beaten whites of 2 eggs and 3 heaping tablespoons of flour and a pinch of salt. Bake in a hot oven and cut small squares while hot. (Surface not given).

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

SEA WAVE CANDY

SEA WAVE CANDY...

...A business suggestion: if you are so inclined, you could make sufficient quantities at home, package in tins with ribbons and sell on the internet for the holidays? Combine with some of the other confections before this posting? (No guarantees are offered.)...

1 & 1/2 cups brown sugar
2 teaspoonfuls vinegar
1/2 cup cold water
3/4 cup chopped nut meats
1 egg white
1 teaspoonful lemon extract

Put the brown sugar, vinegar and water in a saucepan and boil until it reaches 250° F, or until it forms a hard ball when tested in cold water. Remove from fire and immediately pour into the stiffly beaten egg white, continue the beating until the mixture holds its shape, then add chopped nut meats and flavorings and drop teaspoonfuls on buttered pans.

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Crystallized Fruit

Crystallized Fruit...

...make some for the holidays?...
Photo: Xose Castro
Make a syrup of 1 pound sugar (!) and 1/2 cup of water. Boil without stirring until a drop put into iced water becomes immediately brittle. Remove from the fire and set it into an outer pan of boiling water. Add to the syrup the juice of 1/4 lemon. Run the prongs of a sharp pickle fork through each piece of fruit to be candied, dip it into the hot syrup and lay on buttered paper to dry.

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Crystallized Fruit

Crystallized Fruit...

...make some for the holidays...

Photo: Xose Castro

Make a syrup of 1 pound sugar (!) and 1/2 cup of water. Boil without stirring until a drop put into iced water becomes immediately brittle. Remove from the fire and set it into an outer pan of boiling water. Add to the syrup the juice of 1/4 lemon. Run the prongs of a piece of fruit to be candied, dip it into the hot syrup and lay on buttered paper to dry.

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Sugared Walnuts

Sugared Walnuts...

1 cup sugar, 4 tablespoons water. Boil until it spins a thread, then put in about 2 cups walnuts and stir until sugar hardens on nuts. A little salt improves the taste.

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Peanut Brittle

Peanut Brittle...

1 cup sugar, 1 cup roasted peanuts. Melt sugar, stirring constantly. When a golden brown add chopped (do not chop finely) or whole nuts. Pour into hot buttered pan.

(It occurs to us, that you may want to try cashews instead of peanuts - don't substitute "hard" nuts like pistachio, brazil...).

Photo: umami

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Lebkuchen & Glazing Icing

Lebkuchen...

1/2 cup honey
1/2 cup molasses
3/4 cup brown sugar
1 tbsp. lemon juice
1 tsp. grated lemon rind
2 and 1/2 cups flour
1/2 tsp. soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. nutmeg
1/3 cup chopped citron
1/3 cup chopped nuts

METHOD - 1. Mix the honey and molasses and bring to a boil, then cool thoroughly.
2. Add the brown sugar, well beaten egg, lemon rind and juice.
3. Sift the flour once before measuring.
4. Sift the flour, soda, cinnamon, cloves, allspice and nutmeg, and stir into the honey and sugar mixture. Add citron and nuts.
5. Let stand overnight in the ice box (refrigerator!).
6. In the morning roll out to 1/4 inch thickness and cut with oblong cookie cutter about 3&1/2 x 4&1/2 inches. Place cookies very close together on greased baking sheet and bake.
7. Immediately on removing from oven spread icing over all the cookies before removing them from pan.
TIME - Bake 15 minutes.
TEMPERATURE - 400°F., moderately hot oven.
AMOUNT - 3 dozen cookies.

Glazing Icing for Nurnberger or Lebkuchen.

Boil 1 cup sugar and 1/2 cup water until first indication of a hair appears, 230° F. Remove from fire, stir in 1/4 cup powdered sugar and use for glazing cookies.
AMOUNT- Icing for 3 dozen cookies.
Note - If icing becomes stiff before cookies are all covered, reheat slightly, adding a bit of water, so that it can be spread easily with a brush.

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

German Christmas Cookies (Nurnberger)

Gold Medal German Christmas Cookies...

Nurnberger

1 cup honey
3/4 cup brown sugar
1 egg
1 tbsp. lemon juice
1 tsp. grated lemon rind
2 and 1/2 cups Flour
1/2 tsp. soda
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. allspice
1/2 tsp. nutmeg
1/3 cup chopped citron
1/3 cup chopped nuts
Whole almonds and citron for decorating

METHOD - 1. Allow the honey to come to a boil, then cool thoroughly.
2. Add the brown sugar, beaten egg, lemon rind and juice.
3. Sift the flour once before measuring.
4. Mix and sift the flour, soda, cinnamon, cloves, allspice and nutmeg, and stir into the honey mixture. Add chopped citron and nuts.
5. Allow to stand over night in ice box (they're now called refrigerators!).
6. In the morning roll out to about 1/2 inch thickness, shape into round cakes about 4 inches across.
7. Decorate with blanched almonds, arranged as the petals of a daisy, with a round piece of citron for the center, and bake.
8. Brush with glazing icing immediately upon from oven.
TIME - Bake 15 minutes.
TEMPERATURE - 400° F., moderately hot oven.
AMOUNT - 3 dozen Nurnberger.
(No further directions given).

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Diamone

FROM: The bottle on display at the Canton Township Historical Museum, Canton, Michigan

Diamone

"Each Tablet Contains:
Calcium Glycerophosphate 0.10 gms
Ferric Hypophosphate 0.225 gms
Lecithin 0.10 gms
Tricalcium Phosphate 0.20 gms
Vitamin B1 (Thiamin Chloride) 1000 USP Units
100 Tablets, $ 5.00, DIACIN CHEMICAL Co., Detroit Distributors, Mich.
DIRECTIONS (Adults)
Four tablets daily, one before each meal, and one before retiring, taken with 1/2 glass water. Not for use with pernicious anemia, nor conditions logically requiring the attention of a physician."
(Handwritten on label "P & S - 5 cents each").
"For use in cases...nutritional blood...(def)iciency anemia, and (sup)plement Thiamin...(Vitamin B1) Calci...Phosphorus. Dail...furnishes half of minimum requirements of calcium and phosphorus, 2000% of minimum iron, and 1200% of minimum daily requirement of Thiamin Chloride".

BiSoDoL Antacid-Alkalinizer

FROM: The Tin Box on display at the Canton Township Historical Museum, Canton, Michigan

"BiSoDoL."

Rx Bismuth Subnit., Magnes. Carb., Sodium Bicarb. Carica Papaya Compound, Diastase, Ol. Menth. Pep.
SIG. One Teaspoonful in water as indicated.
New Package Adopted Sept. 1933 BiSoDoL Reg. U.S. Pat. Off.
Antacid - Antiflatulent.
Dose - One teaspoonful in a glass of water after meals or as indicated. If necessary, repeat every 2 to 4 hours.
Average net weight 3 oz.
Manufactured by The BiSoDol Company, New Haven, Conn., U.S.A.
BiSoDol - Antacid - Carminative
BiSoDol is an unusually palatable and quick-acting antacid. It is a balanced combination of Magnesium Carbonate, Bismuth Subnitrate, and sodium bicarbonate, combined with malt diastase, carica papaya and peppermint.
Indicated as an antacid in the treatment of hyper acidity, flatulence, sour stomach and gas cramps.
BiSoDoL Offers a rational and effective method of reducing gastric hyperacidity and supplying alkali to the body. The presence of malt diastase, carica papaya and oil of peppermint increases the efficacy of BiSoDoL and makes it valuable in the treatment of gas cramps and gastric colic due to acidity."
"Container Made in USA. U.S. Patent No. 1806802"

Quinine Bromide "87 Rawleigh 87"

FROM: The Tin Box on display at the Canton Township Historical Museum, Canton, Michigan

We're taking a slightly different turn today, historic recipes for old patent medicines...

"87 Rawleigh 87" (Trademark)

"QUININE BROMIDE LAXATIVE"

"COLD TABLETS"

"Each Av. Ounce contains 48 grains of Acetanilid.

Useful for La Grippe, Bronchitis, Cold in the Head, Neuralgia, Caused by Malaria.

Rawleigh Quality, Hon. W. T. Rawleigh, Pres. and Founder, Largest Quantity

Manufactured Especially for the W. T. Rawleigh Company,

Freeport, Ill. U.S.A.

Memphis, Chester, Oakland, Minneapolis, Toronto, Winnipeg"

"INDEPENDENT - COMPETITIVE - PROGRESSIVE"

"Rawleigh Cold Tablets" (Back of Tin)

"The Quinine Bromate in these tablets is not only an excellent tonic to tone the system when affected with Bronchitis, Pneumonia, Cold in the Head, La Grippe in this form it causes no ringing in the head.

As A LAXATIVE TONIC PREPARATION. The ingredients use are carefully selected and scientifically and accurately compounded to make a useful laxative and tonic."

"THE ACETANILID is (used) to suppress the pain and reduce fever, which usually accompanies fresh Colds, La Grippe & Tonsillitis."

(Not Dated).

Divinity Fudge

Photo: roboppy

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Divinity Fudge (or just "Divinity")...

... a Southern favorite?

2 cups white sugar, 3/4 cup of white Karo syrup, 1/4 cup hot water. Boil until it will thread when a spoon is dipped in. Then add 1/2 cup nuts and the stiffly beaten whites of 2 eggs. Stir until it begins to harden then pour into a buttered tin.

Quick Budget Sandwich Bread

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Quick Budget Sandwich Bread...

...we're not too sure about this one...experiment time?

Flour, 3 cups
Baking powder, 6 teaspoons
Salt, 1 and 1/2 teaspoons
Sugar, 1/2 cup
Dates, 1/2 pound
Peanut butter, 2 - 3 cups
Milk, 1 and 1/2 cups

Sift flour, baking powder, salt and sugar together. Place peanut butter in bowl and add the milk slowly, then add the dates, washed, pitted and sliced. Add dry ingredients and stir until well mixed. Pour batter into well-oiled loaf pan and bake in a moderate oven (325° F.) one hour.

Quick Honey Nut Bread

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Photo: Stoneview

Quick Honey Nut Bread

Whole wheat flour, 2 cups

White flour, 1 cup

Brown sugar, 1/4 cup

Nut meats, 1 cup

Soda, 1/2 teaspoon

Baking powder, 3 teaspoons

Salt, 1 and 1/2 teaspoons

Cold water, 3/4 cup

Milk, 3/4 cup

Combine dry ingredients. Combine liquid ingredients. Combine dry with liquid and stir until dry ingredients are dampened. Bake 70 minutes at 325° F.

(If you wish to experiment with this one, you might try substituting chunks of zucchini for the nut meats - but we haven't tried that yet).

Gold Cake

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Gold Cake...

1/2 cup butter, 1 cup fine granulated sugar, 7 egg yolks, 1/2 cup milk, 1 and 3/4 cups flour, 2 level teaspoons baking powder, 1/2 level teaspoon salt, 1/2 teaspoon vanilla.

Beat butter and sugar till creamy, add yolks of eggs beaten until thick and then put in milk. Sift together flour, salt and baking powder twice, and add to other ingredients with the flavoring. Beat well and pour into a pan with loose bottom or removable sides. Bake in moderate oven about 3/4 hour.

One Egg Cake

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

One Egg Cake...

One half cup butter, 2 cups flour, 1 cup sugar, 3 teaspoons baking powder, 1 egg beaten, 2 teaspoon vanilla, 3/4 cup milk.

Cream the butter and sugar, adding the beaten egg and milk, stir in the flour and baking powder, which have been sifted together, and last, the vanilla.

Bake in moderate oven about 20 minutes. This may be baked in layers and put together with filling, with frosting on top.

Feather Cake

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Feather Cake...

1 cup powdered sugar
1 (heaping) tablespoonful butter
1 egg
1 cup flour
2 teaspoonfuls baking powder
pinch of salt
1/2 cup milk
vanilla

Cream the powdered sugar and butter together. Beat egg until light. Add the milk to it and mix into butter and sugar. Sift flour, baking powder and salt three times and add to first mixture. Then add vanilla. Stir well and bake about 25 minutes in moderate oven. Ice with chocolate icing or souffle icing.

Quick Devil's Cake

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Quick Devil's Cake...



One-third cake chocolate dissolved in 1/4 cup hot water, 2 eggs, 2 cups brown sugar, 1/4 cup butter, 1/2 cup sour milk, 1 teaspoon soda, 2 cups flour.

Bake 30 minutes in moderate oven.






Photo: roboppy

Butter Scotch Pie

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.


Butter Scotch Pie...


Photo: axolotl


1 cup brown sugar


3 tablespoonfuls water


Butter, size of an egg


1 egg


2 tablespoons flour


1 cup milk





Dissolve brown sugar, water and butter in double boiler. Beat yolk of egg with two tablespoonfuls milk and two tablespoonfuls flour until smooth, add rest of milk. Combine last mixture with first and cook together until thick. Remove from fire and when slightly cool add white of egg beaten stiff. Fill baked pie crust with this mixture to cover with whipped cream just before serving.

Gold Medal Cottage Cheese Pie

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Photo: Lost Albatross

Gold Medal Cottage Cheese Pie...

1/3 cup sugar

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1 and 1/2 cups moist cottage cheese

3/4 cup chopped raisins

3/4 cup chopped currants

1 tablespoon grated lemon rind

4 tablespoon cream

1 teaspoon lemon juice

2 egg yolks

4 tablespoon chopped nuts



1. Mix the sugar, cinnamon and nutmeg together.

2. Press the cottage cheese through a sieve and add to this mixture.

3. Add the chopped raisins, currants, grated lemon rind, cream and lemon juice.

4. Combine the well beaten egg yolks with this mixture.

5. Put the filling in an unbaked pie shell, sprinkle with the chopped nuts, cover with strips of pastry and bake.



Time - Bake 40 minutes.

Temperature - 450°F., hot oven, for first fifteen minutes, lowering the temperature to 375°F., moderately hot oven, for remaining 25 minutes.

Amount - Filling for 1 seven inch pie. (No further directions given...)

Blanc Mange ("Shape")

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Does anybody recall the infamous Science Fiction sketch from Monty Python's Flying Circus with the tennis playing, carnivorous Blanc Mange? Photo: mail2pete

Blanc Mange ("Shape")...

2 cups milk

1/4 cup sugar

4 tablespoons cornstarch

3 eggs

1 cup Nectars (raisins)

1 teaspoon lemon extract

Scald 1 and 1/4 (?) cups milk (hint: cool the pan with cold water first) in double boiler. Mix sugar with cornstarch and blend with cold milk and egg yolks. Pour into scalded milk, and stir constantly until thick and smooth. Add raisins and cook 5 minutes. Remove from fire, add flavoring, pour over stiffly beaten egg whites. Blend carefully but thoroughly. Pour into a mold and chill. Unmold and serve with whipped cream. Recipe serves six.

Stuffed Cabbage Rolls (!!)

From: Woman's Day, June 1945 ("And I saw a new heaven and a new earth". Revelation 21:1).

Stuffed Cabbage Rolls (Meatless)

8 large cabbage leaves, 4 cups cubed stale bread, 1/3 cup fat, 2 tablespoons chopped parsley, 1/4 cup chopped celery and leaves, 3/4 teaspoon salt, 1/2 teaspoon poultry seasoning, 1/2 to 1 cup chili powder, 1/2 cup chopped onion, 1 and 1/2 cups water, 2 bouillon cubes.
Separate cabbage leaves from the head by cutting out part of the core and removing each leaf carefully (running water will help separate the leaves). Cover leaves with boiling water, remove and drain after 2 minutes, saving 1 & 1/2 cups of the water. To make stuffing, cook bread cubes in fat in deep skillet until lightly browned, add parsley, celery, seasonings and onion (reserve a little onion for the sauce), cook 5 minutes. Cut out the thickest part of cabbage ribs and save to add to sauce. Spread stuffing on leaves, turn in edges, roll, fasten,with toothpicks. Brown remaining onion in skillet in which stuffing was prepared: add bouillon cubes, chopped ribs of cabbage leaves and 1 & 1/2 cups water from cabbage. Add stuffed leaves, cover and simmer 20 minutes.

(Don't forget to remove toothpicks when serving!)