Butterscotch Layer Cake.

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

Butterscotch Layer Cake.

We haven't tried this, but we can hardly wait...

Photo: MrsWoman

One half cup butter or shortening.

One cup sugar.

Two thirds cup of milk.

Three tablespoons baking powder.

One fourth teaspoon salt.

Two eggs.

Two cups flour.

One teaspoon vanilla. (or other flavoring extract).

Cream shortening well, add sugar slowly and the yolks of eggs, which have been well beaten. Add milk, a very little at a time. Sift flour, baking powder and salt together and mix in with the first ingredients. Add flavoring and fold in the beaten whites of eggs, and bake in two greased layer tins in moderate oven about 25 minutes.

Butterscotch Filling and Icing.

Two cups light syrup.

One half cup butter.

One half cup milk.

Boil syrup, butter and milk together until it forms a soft ball when tested in cold water. Cool slightly without stirring and pour while warm on cake. Chopped nuts may be added while icing is still soft.

No further directions given.

"Wallafs"

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

"Wallafs".

We nor the curator have no idea what this is...

One egg.
One teaspoon baking powder.
One cup milk (sweet).
Two cups flour.
Two tablespoons lard.
Pinch of salt.
A little vanilla.

No further directions given.

Cocoanut Cream Pie

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

Cocoanut Cream Pie.

Photo: gwarcita

Half cup of scalded milk.

One third cup of sugar.

One fourth teaspoon salt.

Three tablespoons corn starch.

Three egg yolks.

One tablespoon butter.

One half cup grated cocoanut.

One half teaspoon vanilla (real, preferred).

Add sugar, cornstarch and salt to egg yolks. Pour scalded milk into this, return to a double boiler, stir and cook until thickened, add butter, cocoanut and vanilla. Pour into a pie tin lined with pastry. Cover with meringue.

No further directions given.

Attribution: "Mrs. Peacock".

Spanish Puffs

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.

Spanish Puffs.

A teacupful water, a tablespoonful white sugar, a pinch of salt, two ounces butter, flour, yolks of four eggs. Put the water in a saucepan, with the sugar, salt, and butter; while it is boiling, add sufficient flour for it to leave the saucepan; stir one by one, the yolks of the four eggs; drop in a teaspoonful at a time in hot boiling lard; fry them a light brown.

Cream Puffs

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.

Cream Puffs.

One pint water, one half pound butter, three quarters pound butter, three quarters pound sifted flour, ten eggs, one small teaspoonful soda. Mock Cream: One cup sugar, four eggs, one cup flour, one quart milk, flavoring. Boil the water, rub the flour with the butter, stir into the water while boiling. When it thickens like starch, remove from the fire. When cool, stir into it the well-beaten eggs and the soda. Drop the mixture on to the buttered tins, with a large spoon. Bake till a light brown, in a quick oven. When done, open one side and fill with mock cream, made as follows in the above proportions; beat eggs to a froth; stir in the sugar, then flour; stir them into the milk while boiling; stir till it thickens, then remove from the fire, and flavor with lemon or vanilla. It should not be put into the puffs until cold.

Plain Puffs

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.

Plain Puffs.

Yolks of six eggs, one pint sweet milk, a large pinch of salt, whites of six eggs, flour. Beat the yolks of the eggs till very light, stir in the milk, salt, and the whites beaten to a stiff froth, and flour enough to make a batter, about as thick as a boiled custard. Bake in small tins in a quick oven.

Puffs for Dessert

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.

Puffs for Dessert.

One pint milk and cream (equal parts?), the whites of four eggs beaten to a stiff froth, one heaping cup sifted flour, one scant cup powdered sugar; add a little grated lemon peel, and a little salt. Beat these all together till very light, bake in gem-pans, sift pulverized sugar over them, and eat with sauce flavored with lemon.

(We are searching for the lemon sauce recipe).

Cheese Fritters

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.

Cheese Fritters.

About a pint of water, a piece of butter the size of an egg, the least piece of cayenne, plenty of black pepper, one fourth pound ground Parmesan cheese, yolks of two or three eggs, and whites of two beaten to a froth, salt, flour. Put the water into a saucepan with the butter, cayenne and black pepper. When the water boils, throw gradually into it sufficient flour to form a thick paste; then take it off the fire and work into it the Parmesan cheese, and then yolks and whites of the eggs. Let the paste rest for a couple of hours, and proceed to fry by dropping pieces of it the size of a walnut into plenty of hot lard. Serve sprinkled with very fine salt.

Banana Fritters

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.

Banana Fritters.

Sift three cups flour, and one and one-half teaspoonfuls baking powder; to this add the yolks of two eggs, a little salt, one half cup sugar and enough milk to make a moderate batter; whip the whites of the eggs, and then add a tablespoonful of melted butter. Slice one half dozen bananas; and stir into the batter; fry at once in plenty of boiling lard, and drain on coarse brown paper before serving.

Cream Fritters

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.

Cream Fritters.

Three tablespoons potato flour, one pint new milk, two whole eggs, yolks of four eggs, a pat of very fresh butter, powdered white sugar to taste, and essence of almond. Put the mixture into a saucepan on the fire, stirring all the while till it is quite thick. Spread out on a slab until of thickness of one half an inch. When quite cold cut into lozenges; egg and bread-crumb them, or dip in the butter; fry a nice color in lard, and serve sprinkled with white sugar.

Cocoanut Potato Pie

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.

Cocoanut Potato Pie.

Three eggs, one large potato, one half cup cocoanut (grated), one pint milk, one tablespoonful butter, sugar to taste, and a little salt. Boil and mash the potato, and add the sugar, butter and salt, then the beaten eggs, and lastly the milk, in which part of the cocoanut has been soaked. Reserve the white of an egg for frosting; add to it the rest of the cocoanut, and spread a little red sugar over the top.

(No further directions were given).

Potato Paste

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 PASTE.

One pound boiled potatoes very fine, and add, while warm, a sufficiency of butter to make the mash hold together, or you may mix it with an egg; then, before it gets cold, flour the board pretty well to prevent it from sticking, and roll it to the thickness wanted. If it has become quite cold before it be put on the dish, it will be apt to crack.

Suet Crust

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.

SUET CRUST FOR MEAT PUDDINGS.

Eight ounces flour, five ounces beef suet, a little salt. Remove all the skin from the suet, chop fine and mix with the flour, adding a little salt, mix well; add by degrees a little cold water and make into a paste; flour the paste-board and place the paste upon it, roll out to the thickness of 1/4 inch. It is then ready for use.

Short Crust

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.

SHORT CRUST.

One half pound flour, three ounces butter, two ounces white sugar, a pinch of salt, yolks of three eggs. Rub into the butter the flour and the powdered loaf sugar; beat up the yolks of the eggs, the salt, and enough milk or water to make the flour into a paste; work the paste lightly, and roll it out thin. If not wanted sweet, the sugar may be left out.

Puff-Paste

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.

PUFF-PASTE.

One pound flour, 3/4 pounds butter, one egg, with water. Mix the flour with a lump of butter the size of an egg to a very stiff paste and spread on one part of the butter, dredging it with flour; repeat until all the butter is rolled in.

Light Paste for Tarts

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.

LIGHT PASTE FOR TARTS.

One egg, 3/4 pounds of flour, 1/2 pound butter. Beat the white of an egg to a strong froth, then mix it with as much water as will make the flour into a very stiff paste; roll it very thins, then lay the third part of the half pound of butter upon it in little pieces; dredge with some flour left out at first, and roll up tight. Roll it out again, and put the same proportion of butter, and so proceed till all be worked up.

Sponge Cake

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.





SPONGE CAKE.

Photo: stu_spivack

Three cups granulated sugar, seven eggs, beaten separately, one cup lukewarm water, one lemon, juice and grated rind, three cups of flour and two teaspoonfuls baking powder. Put the yolks of the eggs in your cake bowl and beat them very light with a silver fork; the add your sugar a little at a time, beating thoroughly; next add the lemon, then alternately the water and the flour, into which the baking-powder has been sifted; lastly add the whites of the eggs beaten very stiff and merely stirred in lightly, not beaten. Bake in a moderate over, and do not move the pan, once put in.

Strawberry Tart

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.

STRAWBERRY TART.

Photo: su-lin

One pound sifted flour, yolks of two eggs, one gill ice water, three-fourths pound fresh butter, one tablespoonful sifted sugar, strawberries. Rub the butter into the flour and sugar, add the yolks of eggs and mix well with a knife; then add just enough ice water to make a paste that will roll out. It must be firm paste, rather dry. Be careful that the flour is dry and the butter cold. Roll out the paste about 1/3 of an inch thick; line it with a pie-dish at least one inch deep with straight sides; trim the edges neatly, and bake the empty crust in a quick oven for 10 to 12 minutes. When the tart is to be served, fill it neatly with strawberries, pour some of the syrup over and serve with a pitcher of cream. The strawberries should not be allowed to stand long in the crust, or its crispness will be destroyed. The crust should be firm, brittle and crisp, not flaky.

Glaze

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.

GLAZE.

The yolks of three eggs, a small piece of warm butter, white sugar. Beat the yolks and butter together, and, with a pastry brush, brush the pastry just before it is finished baking; sift white sugar upon it and return to the oven to dry.

Icing Or Glazing Pastry

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.

TO ICE OR GLAZE PASTRY.

The whites of three eggs, four ounces sugar. Place the whites upon a plate (beaten with a knife to a stiff froth); just before the pastry is done, remove from the oven; brush with the beaten egg and sprinkle the white sugar upon it. Return to the oven to set.

Watermelon Pickle

Watermelon Pickle

Reminds us of the late poet Richard Brautigan.

Photo: jacqueline-w

Ten pounds of watermelon rind (you can scale this recipe up or down) boiled in pure water until tender; drain the water off, and make a syrup of two pounds of white sugar, one quart of vinegar, half an ounce of cloves, and one ounce of cinnamon. The syrup to be poured over the rind boiling hot three days in succession.

FROM: MA'S COOKIN', 1966, Ozark Maid Candies, Osage Beach, Mo.

Mince Meat Cookies

Mince Meat Cookies

For that batch of mince meat you just cooked up...

1 cup butter
1 and 1/2 cups sugar
1 cup chopped walnuts
1 cup mince meat
3 and 1/4 cups flour
1 teaspoon soda
1 and 1/2 tablespoons hot water
1/2 teaspoon salt
3 eggs

Cream butter and add sugar gradually. Add well beaten eggs, then soda dissolved in hot water. Mix and sift salt and 1/2 cup of flour, and add to batch. Then add nut meats, mince meat, and the remainder of the flour. Mix well. Drop by spoonfuls on a greased baking sheet and bake at 350 degrees until done.

Mince Meat

Mince Meat





What the heck is mince meat anyway? Here it is...

Photo: podchef

Boil and chop fine: 3 pounds of beef tongue or venison tongue. Add: 4 pounds suet, also chopped fine.





Then add:


4 pounds brown sugar


4 pounds raisins


3 pounds currants


4 pounds apples, chopped fine


1 pound finely sliced citron


1 tablespoon each of mace, cloves, and cinnamon


2 nutmegs (coarsely ground)





Mix with enough brandy to wet well. Keep moist and it will "keep" all winter.





FROM: MA'S COOKIN', 1966, Ozark Maid Candies, Osage Beach, Mo.

Jelly Roll

Jelly Roll

An old favorite. When's the last time you had one of these? Or seen one?...

Photo: J McPherson

1 cup flour

1 teaspoon salt (scant)

1 and 1/2 teaspoon baking powder

2 eggs well beaten

1 cup sugar

1/3 cup boiling water

1 glass jelly

Powdered sugar

Beat sugar and eggs together. Sift flour, baking powder, salt together and add to mixture. Add hot water and mix well. Bake in buttered pan (shallow) for about 20 or 25 minutes in 375 degree oven.

Turn out on a damp cloth, trim off hard edges, spread with jelly, and roll quickly. Sprinkle with powdered sugar. Wrap in wax paper to hold till set; serve.

FROM: MA'S COOKIN', 1966, Ozark Maid Candies, Osage Beach, Mo.

Fried Cucumbers

Fried Cucumbers





Did you say fried?...

Photo: Ian-S

Pare cucumbers and cut length-wise in very thick slices; wipe them dry with a cloth; sprinkle with salt and pepper, and dredge with flour. Fry in pan greased with about a tablespoon each of lard (you could substitute vegetable oil) and butter. (Cover with lid to cut down splash and wear gloves as needed). Brown both sides and serve warm.





You might have a little sour cream or cottage cheese on the side.





FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Stuffed Peppers

Stuffed Peppers



Photo: scorps1027


The original recipe suggested veal as one ingredient. You could substitute ground beef.





6 green peppers


2 cups chopped chicken or veal


3 tablespoons butter


2/3 cup buttered crumbs


3 tablespoons flour


1/2 teaspoon salt


1 and 1/2 cups milk or cream


Onion juice





Cut top from the peppers; remove carefully all the seeds and tongue. Cut thin slices from the bottoms so the peppers will stand. Melt the butter, add the flour and seasoning, then the milk and onion juice; add the meat and fill the peppers with the mixture. Cover with crumbs made by stirring 2/3 cup bread crumbs into 2/3 tablespoon of melted butter. Place the peppers in a baking pan and cover the bottom with boiling water. Bake in a moderate oven for 30 minutes.





Be sure the meat is cooked thoroughly.





FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Potato Soup

Potato Soup

Photo: taminsea (Note: do not distribute w/o visiting her profile)

The cold weather will be here soon...





Use one dozen potatoes. Peel thinly, slice; and boil till tender to a fork. Add finely-slivered celery tops (we prefer the celery hearts), parsley and onion (to taste) to the drained potatoes. Add 2 quarts sweet milk and bring to a boil. Season to taste with freshly ground pepper, and some salt.

Add some garnish (see above).





It occurs to us that you can certainly experiment with this simple and inexpensive dish, and add some root vegetables, such as rutabaga chopped up. You could even add some oysters.





FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Twice Baked Potatoes

Bakin' Taters Twice

For your fried fish...

Photo: joebeone

Bake potatoes as usual once. Cut open, but do not part halves. Scoop out middle, add butter and milk to it and whip. Before finished whipping, add seasonings desired. Pile it back in shells, place favorite cheese on top, and bake till golden brown. Garnish top as desired and serve.

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

How To Fix Bony Fish

How To Fix Bony Fish







For perch, pickerel...A Word of Caution: We haven't tried this ourselves! Not Recommended without first experimenting.

Photo: Simon Law

After fish is dressed, carve cross-wise with a sharp knife. Salt to taste and roll in flour and corn meal mixed equally. Put in hot fat and fry until golden brown Put in inset pans and set in pressure cooker with one-half inch of water in bottom of cooker. Cook for 45 minutes with 15 pounds pressure. Fish cooked this way is good warmed over in hot fat in open skillet.

Oh, and please be sure to read and follow all instructions for the pressure cooker, or else this could happen...

Photo: CaptPiper


(Please do not distribute photo).


Again Not Recommended without first experimenting.







FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Pan Fried Fish

Pan Fried Fish





If neither carp nor catfish are for you...





Scale and clean fish well, and wash very good in cold water. If small, fry them as is. If large, cross-slit them along side so they will cook better. Salt them and then roll in flour and meal mixed equally. Fry in 1/2 to 1 inch of hot fat. Turn and brown both sides. Serve hot.

Photo: cannot locate source - if you know who to credit this to, please contact us!





FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Baked Carp

Baked Carp

Photo: helti

If catfish is unappealing, you might want some carp to go with the hush puppies...

Choose fresh clear, cold water carp and skin the same as catfish. cut up as if to fry. Choose size of roaster to suit amount of fish, then put in a layer of fish rolled in flour with salt and pepper. Then add a layer of bacon strips, then another layer of fish, etc., topping with a layer of smoked bacon strips. Bake and serve warm.

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Catfish Soup

Catfish Soup



Photo: T-Oh! & Matt


You might want something to go with those hush puppies (previous post)...





2 to 3 pounds catfish, cut up


2 quarts cold water


1 sliced onion (Vidalia, if you can get it)


1 chopped celery stalk


Salt and pepper


Herbs (bay leaf, parsley, thyme)


1 cup milk


2 tablespoons butter or fat





Place all ingredients into stew pan and put on slow fire. stir occasionally and cook until fish is ready to fall to pieces. Serve hot.

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Hush Puppies

Hush Puppies

Photo: eekim

2 cups corn meal

1/2 cup water

1 and a half cups of milk

2 teaspoons baking powder

1 teaspoon salt

1 medium onion diced (Vidalia, if you can get it)

Mix all ingredients and drop by teaspoonfuls into very hot deep fat (You might try gloves to prevent burns from splashing hot grease!). Fry until golden brown.

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Frog Legs

Frog Legs

Photo: tsiya

Not Recommended. This recipe is being reported for strictly historical reasons. What seems like a cruel practice - even barbaric - possibly comes down to us from antiquity or even prehistory - when human survival was the prime objective. This recipe probably has its origins before there were even inventions/institutions like grocery stores, credit and money. Besides, the frog might be endangered in your locale - it might even be illegal to trap and kill them in your area. Also, reports of frog deformities are increasingly making this dish sometimes undesirable. Again, this recipe is Not Recommended.

Skin the frog legs, wash, and cut off feet. Soak at least one hour in salt water. Lightly beat egg. Season legs with salt and pepper. Dip in cornmeal (or bread crumbs), then in egg and again in cornmeal. Fry in deep hot fat. Drain fat before serving.

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Snapping Turtle

Snappin' Turtle

Photo: psilver

Not Recommended. This recipe is being reported for strictly historical reasons. What seems like a cruel practice - even barbaric - possibly comes down to us from antiquity or even prehistory - when human survival was the prime objective. This recipe probably has its origins before there were even inventions/institutions like grocery stores, credit and money. Besides, the snapping turtle might be endangered in your locale - it might even be illegal to trap and kill them in your area. Again, this recipe is Not Recommended. Remember the snapping turtle can be a dangerous animal. Once it gets hold of the flesh, you will probably have to remove the head and report to an emergency room. Even a small snapper has the potential to cause you harm. They have been known to bite off fingers and toes. If you must handle one, do so with a shovel.Photo: thecameo

Success of preparing the turtle to eat depends a great deal on proper dressing. To dress a snapping turtle, scrub all mud and dirt from him, and then cut off head and toes. With a spike nail, secure the turtle to a large plank or slab, breast up, by piercing center of the breast bone.

With a sharp knife (Caution: please wear protective gloves and/ or clothing!) cut skin loose from shell around one front leg, then the other, separating in two pieces at the neck. Then pull the skin off one leg, then the other. This can be done more easily with two persons working together, one at each end pulling against each other. Start with the right front leg and left hind leg, then grasp both legs and neck in one hand and insert the point of a stout knife at base of neck bone and giving a twist until the legs and neck come loose. Use same procedure on hind legs and tail. Remove breast bone, spike, and entrails.

Then with a sharp hatchet or a clever chop along tenderloin on each side, then trim top shell loose. Trim all of water fat from meat and discard. Rinse and meat is ready to use in any of the following recipes.

Turtle Soup or Stew

A delicious soup can be prepared the same as with a choice of beef or pork. A delicious stew can be made the same by adding the desired vegetables.

Fried Turtle

To fry turtle it is advised to parboil or cook in pressure cooker until tender first. Then roll in flour or meal and seasoning. Fry in deep fat.

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Stewed Terrapin

Stewed Terrapin (Using four terrapins)



Photo: Bobbytee


Not Recommended. This recipe is being reported for strictly historical reasons. It requires the stewing of the terrapins while alive (like most shelled creatures, e.g.: lobsters, mussels...). What seems like a cruel practice - even barbaric - possibly comes down to us from antiquity or even prehistory - when human survival was the prime objective. This recipe probably has its origins before there were even inventions/institutions like grocery stores, credit and money. Besides, the terrapin might be endangered in your locale - it might even be illegal to trap and kill them in your area. Again, this recipe is Not Recommended.





The terrapins must be alive. Plunge the terrapins alive into boiling water, and let them remain until the sides and lower shell begin to crack - this will take less than an hour; then remove them and let them get cold. Take off the shell and outer skin, being careful to save all the blood possible in opening them.


If there are eggs in them put them aside in a dish; take all the insides out and be careful not to break the gall, which must be immediately removed or it will make the rest of the flesh bitter. It lies within the liver. Then cut up the liver and all the rest of the terrapin into small pieces, adding the blood and juice than have flowed out in cutting up. Add 1/2 pint of water and sprinkle a little flour over them as you place them in the stew pan.


Let them stew slowly for ten minutes, adding salt, black and cayenne pepper, and a very small blade of mace. The add a gill of the best brandy and 1/2 pint of the very best sherry wine; then let simmer over a slow fire very gently.


In about ten minutes or so, before you are ready to dish them, add half a pint of rich cream, and 1/2 pound of sweet butter, with flour to prevent boiling. Two or three minutes before taking them off the fire, peel the eggs carefully and throw them in whole. If there should no eggs use the yolks of hen eggs - hard boiled. Serve warm.


Health and Safety Warning: Remember, the terrapin can be a prime vector for salmonella.



FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Tomato Catsup

Tomato Catsup

Too many tomatoes left over from your summer garden harvest?

Photo: St0rmz

1 gallon tomatoes
1 quart vinegar (use less if too strong)
1 quart sugar
1/2 teaspoon red pepper
1 teaspoon allspice
1/2 teaspoon black pepper
1 tablespoon salt

Crush tomatoes through colander or sieve. Combine all ingredients in a large pan and cook slowly until thick enough. Bottle or put up in jars.

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Recipe For Making Ink

Ink Recipe

You'll probably want to write home after you cook that roadkill...

Photo: Trinity-of-one

Pulverized aleppo galls - 3 pounds; gum arabic - 1 pound. Put these in an earthen jar and add 1 gallon boiling water. Let stand in a warm place for 2 weeks, stirring frequently. Add 1 pound of green copperas dissolved in 1 and a half pints of water. Mix and let stand 2 or 3 weeks, stirring daily. The addition of 4 ounces of aniline blue and 2 ounces of sulphuric acid (Safety Note: Use only dilute sulfuric acid and handle with great caution!) will improve this mixture.

Very Important Safety Note: Always wear rubber gloves, a vinyl apron and splash goggles whenever you handle sulfuric acid. It is extremely dangerous! Never, never, never handle sulfuric acid without the proper safety measures! Contact the Poison Control Center and/or visit a emergency clinic if swallowed, or it makes contact with the skin or eyes. Review a material safety data sheet for sulfuric acid BEFORE handling!

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Home Made Lye Soap

Home Made Soap

You'll want to wash up after you handle that roadkill...

Photo: Faye Andrie

6 pounds fat (melted) Caution: Hot! Handle with care!
1 can lye Caution: Wear rubber gloves and eye protection! Handle with care!
2 and a half pints hot water

Dissolve the lye in the hot water. Let cool. Then pour lye solution in a slow easy stream into the melted fat - stirring constantly. Continue stirring until cool. Pour into boxes that have been dipped in cold water. Cut in desired size of squares when cold and set.

Safety Note: Always wear rubber gloves and eye protection when handling lye! Review Material Safety Data Sheet for Lye.

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

How to Cook a Raccoon or Other Roadkill

How to Cook Roadkill

Sigh...no, we're not kidding...not recommended. But, if you're broke and you're really hungry...

Photo: lovecatz

Cut up, boil in water with a little salt until tender. Place in shallow pan, sprinkle with a little sage, add one cup broth. Pre-cook about 5 medium size sweet potatoes, cut in half, and place around the raccoon. Bake in hot oven for 20 minutes. (Note: If you have to hold your nose, its no good.)

Safety Warning: Be sure the raccoon is dead. Remember, they are a prime vector for rabies.

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Citrus Ade

An Ade

To go with that fried chicken (see previous posts).

Photo: orangebrompton

1 cup of sugar
12 freshly squeezed citrus (lemons, limes, etc...)
6 cups of cold water
Mix. Should make a half gallon.
Add ice or serve over ice.

Pick-Me-Up

Pick-Me-Up

After you have your fried chicken and rolls (previous posts)...

1 tablespoon of powdered sugar, 1 egg, dash of salt, 1 tablespoon of brandy. Separate the egg, beat yolk until thick and lemon colored, add the powdered sugar and brandy and beat again. Then blend the white of the egg whipped to a stiff froth. This is so thick it may be eaten with a spoon.

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Country Fried Chicken

Country Fried Chicken

Combine with the rolls or biscuits from the previous posts.

Photo: ninjapoodles

This recipe is for two chickens, and it can be adjusted to suit the amount. Cut chicken into pieces for frying and wash well. Roll in a mixture of: 2 cups flour, 4 teaspoons salt, and 1/4 teaspoon pepper. (You might want to spice it up with a little chili powder.)

Put skillet on, put in about 1/2 inch of fat, and get it hot. Place chicken in and fry till brown, turning often. Then reduce heat, cover well and cook about 25 minutes till tender. (Caution; Hot Grease! You should use a cover to reduce splash.)

The leavings are mighty good to make white sop (white milk) gravy.

Mom's Hot Rolls

Mom's Hot Rolls

Combine: 2 packages yeast, 1 teaspoon sugar, and 1 cup lukewarm water. Let stand for 10 minutes. Add:

1 cup warm water
5 tablespoons sugar
2 teaspoons salt
6 tablespoons melted butter
6 cups flour or enough for a fairly stiff dough

Pour out on a floured dough board and knead well. Place in greased bowl and let rise in warm place until double in size. Then cut out, place on greased pan, and let rise until double in size again. Bake in 400 degree oven until done.

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Old Fashioned Biscuits

Old Fashioned Biscuits

Did you make the gravy yet?

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon soda (baking soda)
2 tablespoons shortening
3/4 cup sour milk

Sift together flour, baking powder, salt and soda. Blend in shortening. Add sour milk and work lightly. Bake in well greased pan.

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Country Biscuits

Country Biscuits

Where's the gravy?

In a bowl sift the following:

4 level teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
1 cup flour

Mix well, then add 1 cup of milk and enough more flour to make a stiff batter. Pat out on floured board, cut, and bake in a very hot oven.

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Corn Pone

Southern Corn Pone (or Corn Dodger)

Corn pone, are you kidding? What next, how to make chaw?

Photo: vj_pdx

Mix with cold water into a soft dough one quart of southern corn meal (sifted), a teaspoon of salt, a tablespoon of butter or melted lard. Mold into oval cakes with the hands and bake in a very hot oven, in well greased pans. To be eaten hot. The crust should be brown.

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Hard Times Coffee

Hard Times Coffee

It's not getting any cheaper...

Mix well 2 quarts wheat bran with 1 pint yellow corn meal. Add 3 well-beaten eggs and 1 cup best sorghum molasses. Beat well; spread on pan and put to dry in oven. Use great care by stirring often while it is browning - this is the secret of good coffee. A handful is sufficient for two persons. Sweet cream improves the flavor of the brew, but, as with store-bought coffee, this is a matter of personal taste.

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Egg Nog

Egg Nog

The Holiday Season will be here soon. Thinking about egg nog?

5 eggs
6 cups whole milk
1/4 cup sugar
1/4 teaspoon salt
2 teaspoon vanilla (real vanilla, not the imitation)
Nutmeg

Beat the whites of the eggs to soft peaks. Add the yolks of the eggs and beat again. Add sugar, milk, and vanilla in that order slowly, and beat well. Sprinkle with nutmeg to taste. Makes about 15 servings.

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.