Sally Lunn Recipe

Sally Lunn Recipe

THE Sally Lunn Bun licensed under Creative Commons by ztil301

Two pounds of flour, one-half pound of butter, three eggs, one pint of milk, one-half gill of yeast, salt according to taste. Cut up the butter in the flour, and with your hands rub it well together; beat the eggs; add them gradually to the flour, alternately with the milk; stir in the yeast and salt. Bake it in an earthen mold, or iron pan, one hour.

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.

Parkin Recipe

Recipe for Parkin

Parkin image licensed under Creative Commons by Johnson Cameraface

One and 3/4 pounds of flour, one-half pound of oatmeal, four ounces of butter, two pounds of molasses, one teacupful of milk, six teaspoonfuls of baking-powder, one dessert-spoonful of ground ginger. Mix the dry ingredients well together, warm the molasses with milk (do not make it hot), and mix the whole. Bake in a well-buttered tin, for one hour. Cut into squares before taking out of the tin. It should be one and 1/2 inches thick.

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.

Baked Apple Pudding Recipe

Baked Apple Pudding Recipe

Ten apples, four ounces brown sugar, three ounces butter, four eggs, 2 and 1/2 breakfast cups of bread crumbs. Pare and cut the apples into quarters, removing the cores. Boil them to a pulp. Well whisk the eggs, and put them and the butter into the apple pulp. Stir the mixture for five minutes. Grease a pie-dish, and place a sprinkling of bread-crumbs, then of apple, and proceed in this manner until all are used. Bake for 3/4 hour. The top layer must be of bread crumbs.

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.

Boiled Currant Pudding Recipe

Boiled Currant Pudding Recipe

Fourteen ounces flour, seven ounces suet, seven ounces currants, and a little milk. Have the currants washed and dried, mixed with finely minced suet and flour. Moisten the whole with sufficient milk to form a stiff batter. Place in a floured cloth and plunge into boiling water (Use Caution!!). Boil four hours and serve with butter and sugar.

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.

Fig Pudding Recipe

Fig Pudding Recipe

One pound flour, two ounces bread crumbs, two ounces finely chopped suet, two ounces sugar, one egg, 1/4 pound figs, cut in slices. Flavor with nutmeg; mix all with milk, and boil two hours.

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.

Ginger Pudding Recipe

Ginger Pudding Recipe

Nine ounces flour, five ounces suet, five ounces sugar, and one large tablespoonful grated ginger. Chop the suet fine, add to the flour, sugar and ginger; mix well. Butter a mold, and put the ingredients in perfectly dry. Cover securely with a cloth and boil three hours. To be eaten with sweet sauce.

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.

Plum Pudding Recipe

Plum Pudding Recipe

Advance Warning: This is a real big recipe calling for fourteen eggs and six hours boil time. You might be able to scale this down if you care to do some experimenting. And, we haven't tried this recipe ourselves! We don't recommend this recipe.

Two pounds of beef suet, 1 and 1/2 pounds of bread crumbs, 1 and 1/2 pounds flour, two pounds of raisins, 2 and 1/2 pounds of currants, 1 and 1/2 pounds mixed peel, 1 and 1/2 pounds foots (??) sugar, fourteen eggs, a little nutmeg, ginger, allspice (powdered), a large pinch of salt, and 1/2 pint of milk. Chop the suet as fine as possible, and a stale piece of bread can be used for grating, allowing the above quantity; mix with the suet and flour. Stone the raisins, and have the currants perfectly washed and dried, the peel cut into thin slices and added to the suet, bread, and flour, mixing well for some minutes; then add the sugar and continue working with the hands for five minutes. Put the eggs into a bowl (breaking each first into a cup to ascertain that it is fresh and to remove the speck), add to them grated nutmeg, powdered ginger, and powdered allspice, according to taste, and a large pinch of salt; then stir in 1/2 pint of milk; beat all up together, and pour into another bowl, working the whole mixture with the hand for some time. If the mixture be too stiff, add more milk, and continue to work with a wooden spoon for at least one-half hour. Scald two pudding cloths (Remember these will be quite hot!!!), spread each in a bowl and dredge them with flour. Divide the composition in two equal parts, put each in its cloth and tie it up tightly. To boil the pudding place two inverted saucepans filled with water, and when the water boils fast (do not microwave!!!), put each pudding into its saucepan. Let them boil six hours, keeping the saucepan full by adding more water as it is required, and taking care that it never ceases boiling. Then take the puddings out and hang them up till the next day, when the cloth of each pudding should be tightened and tied afresh, and three hours' boiling as in the first instance, will make them ready for the table.



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.

Butter Rolls

Butter Rolls.

One quart of flour, one-half teaspoonful of salt, two teaspoonfuls of baking-powder, one egg, one pint of milk, one tablespoonful of lard. Sift the flour, salt, and baking-powder together, rub in the lard cold, then add the egg and milk; mix as soft as possible. Roll it out one-half inch in thickness, and cut with a plain, round biscuit-cutter. Dip them in melted butter, fold one third of each piece over the remainder, and bake in a quick oven for fifteen minutes. (We're guessing "quick" is about 425 - 450 F).

We're guessing the advantage of using this recipe is that it uses only one egg. Of course, if you're out of lard, you're out of luck. We're guessing vegetable shortening (solid) may be substituted with some experimentation.

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.

BISCUITS, ROLLS, MUFFINS, AND CAKES

BISCUITS, ROLLS, MUFFINS, AND CAKES

(From whence we open a new chapter in the book, some of which have some obvious omissions!)

The secret of biscuit-making is precision and despatch. The best cooks always say they simply throw their biscuits together; and certainly they are not long about it. The cause of success is that biscuits begin to bake before the effervescent qualities of the powder or soda are exhausted.

Rolls should be made into smooth balls, and rolled between the hands until three inches long.

For batter-cakes the ingredients should not be put together overnight to rise, and the eggs and butter added in the morning.

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.

Sirloin Steaks and Grilling Steaks

Sirloin Steaks and Grilling Steaks...

Buy sirloin of beef from 1 & 1/2 to 2 inches thick. When 2 inches thick, it is much easier to slice for sandwiches. If the steak is frozen, thaw it completely. Fresh or frozen, it should be at room temperature before barbecuing.

Knock the gray ash off briquets. Adjust grill to horizontal position about 3 inches above the briquets. Arrange steaks on the grill and sear 2 or 3 minutes. Then, slant the grill so the rear edge is about 4 inches above the briquets or just until hot fat runs down the rods and into the catch pan below as the steak barbecues. When the juices come to the surface, the steak is ready to turn. Lower the grill to the horizontal position. Turn the steak using tongs or a spatula (REMEMBER: SAFETY PLEASE!!!). Sear steak 2 or 3 minutes. Then, slant the grill again to complete barbecuing. If desired, baste steak the last few minutes with Easy Basting Sauce.

To barbecue steak 2 inches thick to the rare stage, it takes 10 to 15 minutes total searing and barbecuing time for each side. Allow a slightly longer time for medium and well-done steak. To determine whether steak is done as desired, use a small sharp knife and make a slit alongside the bone. When done, sprinkle with salt and coarse, freshly ground black pepper and serve at once, plain or with Barbecue Sauce.

To barbecue steak rare, medium and well-done at the same time follow directions above, except, after searing, raise the grill so the rear edge is 7 to 8 inches above the briquets. Continue barbecuing as above. It takes 10 to 15 minutes total time for each side with the grill slanted to this height.

Grilling Steaks...

Always bring steaks to room temperature before grilling. This makes it easier to estimate barbecuing time and gives a more uniformly barbecued steak

.

Turn a steak only once, always use tongs or a wide spatula

for turning. A fork pierces the meat and lets juices escape.

Steak should lie flat during barbecuing for best results. If you have had the problem of steak curling, we suggest that before barbecuing, you slash the fat edge at 1 and 1/2 inch intervals. But, be careful that you do not cut into the meat or you will lose precious juices.

To sear or not to sear steaks, the choice is yours. Tests show that if meats are barbecued to the rare or medium stage they retain their juices whether or not they are seared. However, searing heightens charcoal flavor.

We prefer to season our steaks, except marinated ones, after barbecuing with salt and coarse, freshly ground black pepper. However, some folks like to season the barbecued side of steak immediately after it is turned and complete seasoning the second side when barbecuing is done.

Marinated steaks do not require seasoning after barbecuing.

For garlic-flavored steak, throw a few cloves of garlic on top of the hot briquets while barbecuing the steak.

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

Barbecued Shish Kebob

Barbecued Shish Kebob...


...Beef can be used instead of lamb, strung on the skewer with bacon wrapped around it, and thick slices of celery for a crisp, savory variation.

When barbecuing meats and vegetables together, you might use small pieces of meat and large pieces of vegetables.

Vegetables alone can be skewered - mushrooms, small whole tomatoes, slices of green peppers and sweet red peppers, quartered onions, sliced zucchini or summer squash.

Marinate the chunks of meat for several hours or longer in a well-seasoned sauce such as our Marinade (described previously in this blog). Brush kebobs with Marinade during the last 5 minutes of barbecuing. When barbecuing vegetables alone, brush with Marinade after they are on the skewers.

A very hot fire is best for Shish Kebob. Place skewers 3 to 4 inches above the briquets for best results. When using hand skewers, like the one shown at the left, it is necessary to keep rotating them.

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

Heavenly Hamburgers

Heavenly Hamburgers...

Cheeseburgers: Barbecue hamburger on one side of the grill; turn; raise the top of the grill and place a slice of processed American cheese (personally, we prefer Pinconning cheese...if you've never tried it, do it as soon as you can...) on top of each hamburger. When the under side is done, flip again and barbecue for a minute or so until the cheese begins to brown. Serve in toasted hamburger buns.

Hamburger Double Deckers: Make thin hamburger patties, about 1/4 inch thick. Put 2 together with any of the following fillings between. Barbecue on the grill about 14 to 16 minutes, turning once. Serve in hamburger buns.
1. A slice of processed American cheese (again, try Pinconning cheese...) spread with mustard and ketchup.
2. A thin slice of Spanish or Bermuda onion (us again! We prefer Vidalia onion!...) spread with chili sauce and sprinkled with sweet pickle relish.
3. A thin slice of tomato spread with mayonnaise and sprinkled with cut chives or minced (Vidalia!) onion.

Blunderburgers: These were featured by a New York hamburger restaurant, which informs the customer that the blunder occurred when the meat was left out!
Toast split hamburger rolls on cut side; spread with mayonnaise. Put together with a slice of cheesed, a slice of tomato and half slices of crisp bacon. Barbecue on the grill until cheese melts.

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

(Teen-Age) "Any-Age" Party

(Teen-Age) "Any-Age" Party...


...Hamburger patties should be thick and they should be turned only once during barbecuing. If both hamburgers and frankfurters are barbecued at the same time, start the hamburgers first, as frankfurters are pre-cooked and need only to be heated and browned. Barbecuing time may vary. Generally speaking, thick hamburgers require barbecuing about 10 minutes on one side and about 7 minutes after turning, to suit the average taste. When using a brazier, you can take some of the hamburgers off the grill when rare and continue to barbecue the rest to medium of well-done stage as desired...

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

Fruit Spear Platter and Salad Dressing

Fruit Spear Platter...On a bed of crisp salad greens arrange finger-size pieces of chilled watermelon, pineapple, cantaloupe or honeydew melon and bananas, thin unpeeled slices of red apples and quartered, cored, unpeeled pears; place a small whole pineapple in the center of the platter, if desired. Provide small bowls of French dressing, sour cream and mayonnaise for dunking, if desired.

Salad Dressing...

1/2 pound Roquefort or blue cheese

1/4 cup lemon juice

1/3 tube anchovy paste

1/4 cup tarragon vinegar

2 tablespoons bottled thick steak sauce

2 tablespoons Worcestershire sauce

3 tablespoons red table wine

2 teaspoons dry mustard

2 teaspoons prepared mustard

Salt to taste

Freshly ground black pepper

2/3 cup olive oil

2/3 cup salad oil

2 garlic cloves, if desired

Put half the cheese in the large bowl of an electric mixer; beat until creamy. Blend in next 8 ingredients and salt and pepper to taste. Gradually add oils. Crumble and equal amount of remaining cheese into each of 2 pint jars with tight-fitting covers. Fill jars with dressing. Store in refrigerator. About an hour before serving, add a garlic clove to each jar and let stand at room temperature. To serve, shake thoroughly; pour over greens and toss. If desired, sprinkle with grated Parmesan cheese and add more slat and pepper. Makes about 2 pints.

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

General Rules for Making Candy

Do not shake the pan while the syrup is boiling, or it may granulate.





Stir fondant constantly while melting, or it will become clear syrup.





Do not stir the syrup after the sugar is dissolved.





Do not allow crystals to remain on the sides of the pan; wipe them away with a damp cloth.


Make your fondant the day before you intend to make candy.





Get all your materials ready before making candy.





Work up the odds and ends left over into tiny sweets.





Use only the best granulated sugar for boiling.





If the sugar grains, reboil it, and use for old-fashioned cream candy, or plain sugar taffy.





If the fondant grains, it is because it has been boiled too long. Add water and boil it again.





To cool candy, place it in a dry, cool place, but not in the refrigerator.





Keep candy in air-tight boxes.



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.

Lemon Candy

Lemon Candy...

Into a bright, tinned kettle put 3 and 1/2 pounds of sugar, one and 1/2 pints of water, and a full tablespoonful of cream of tartar. Place over a hot fire, and stir until the lumps disappear. Boil briskly until the candy is hard and brittle when a little is thrown into cold water. Take the candy from the fire and pour it on a large platter, greased with a little butter. When cooled sufficiently to be handled, add a teaspoonful of finely powdered tartaric acid, and the same quantity of extract of lemon; and work them into the mass. The acid should be fine and free from lumps. The mass must be worked enough to distribute the acid and lemon extract evenly, but no more, as too much handling destroys its transparency. It may now be formed into sticks or drops, or spread out flat on tins in thin sheets.

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.

Hoarhound Candy

Hoarhound Candy...

Hoarhound candy is a favorite cough remedy. To one quart of water add a small handful of hoarhound herb (NOTE: Please sure of the source and quality of your hoarhound herb!!!), and boil 1/2 hour. Strain, pressing all the liquid from the herbs. Add 3 pounds brown sugar, and boil to the "hard crack". Put in a piece of butter as large as a walnut. When the butter is dissolved, pour the mass on a greased platter or marble slab. When almost cold, square off with a knife.

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.

Candied English Walnuts

Photo licensed under Creative Commons by HarlanH

Candied English Walnuts...





Put one and 1/2 cupfuls of granulated sugar in a saucepan with 1/2 cupful of water. Stir until the sugar is dissolved, then boil until the syrup will spin a short hair when dropped from the tines of a fork. Drop in 1 pint of shelled walnut meats, and when the sugar comes again to the boiling point, take from the fire and stir until the syrup changes to white candy, a portion of which will adhere to the nuts. Let stand until cools, then sift off the extra sugar. This may have half as much granulated sugar added to it, and boiled a second time. - "A. R."





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.

Crystallizing Syrup

Crystallizing Syrup...


Any variety of bon bons made with fondant may be crystallized to make another attractive variety by the following process: Boil one and 1/2 pounds sugar and 1/2 pint water until it forms a thread that will snap easily. Remove from the fire, and when nearly cold sprinkle a tablespoonful of water on the top to dissolve the film. Have the candies in a shallow pan, pour the syrup carefully over, touching each part, cover with a dainty cloth, resting on the syrup to prevent the formation of a crust. After standing six hours, with a hat pin remove the candies, place on paraffin paper, spread a damp cloth over, and leave until dry.

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.

Jelly Rolls (Candy)

Jelly Roll Candy...


Roll out evenly a piece of plain fondant, spread with any variety of fruit jelly or marmalade preferred, and when hard, cut into slices and crystallize as above.

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.

Nut Rolls

Nut Rolls...

Take equal parts of walnut, butternut, or whatever variety of nut meats you prefer, and fondant, mix well, and form into a roll. Cover this with plain fondant, roll in granulated sugar, and let harden until the next day, then slice crosswise.

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.

Chocolate Creams (Candy)

Chocolate Creams...


Dust the molding-board with as little flour as possible and roll a piece of fondant into a cylindrical shape. Cut it into regular pieces, roll between the palms of the hands until round, lay on paraffin paper, and let harden until the next day. Melt a cake of Chocolat-Menier in a rather deep vessel that has been set in a pan of hot water; add a piece of paraffine half as large as a walnut, the same amount of butter, and 1/4 teaspoonful vanilla. Roll the cream in this, by using a steel fork or crochet needle, and place again on paraffine paper.

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.

Fondant

Photo licensed under Creative Commons by jeffery.kohn

Fondant...


To one pound sugar add 1/2 pint cold water and 1/4 teaspoonful cream of tartar, boil rapidly for ten minutes without stirring. Dip the fingers into ice-water, drop a little of the syrup into cold water, then roll it between the fingers, and if it forms a soft, creamy ball that doesn't adhere, it is done. If not hard enough, boil a little longer, and if too hard add a little water, boil up and test again. Set aside in the kettle to become lukewarm, then stir the mass with a ladle until it is white and dry at the edge. It should be taken out and kneaded, exactly as one would knead bread dough, until it is creamy and soft. By covering with a damp cloth and keeping in a cool place it will keep well for several days, and several times this amount may be made at one time. In making several pounds it is better to divide the mass before kneading, and each part may be flavored differently.





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.

Pineapple Trifle

Pineapple Trifle...

Line a pretty dish with stale sponge cake, and spread upon it the grated pineapple. Whip one pint sweet cream, sweeten and flavor with vanilla; stir in 1/5th box good gelatin, which has been previously soaked in 1/4th cup cold water, then dissolve by adding 1/4 cupful boiling (CAUTION!!!) water. Pour this over the cake, and set on ice to stiffen.

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.

Pineapple Ice Cream

Pineapple Ice Cream...

Make a plain vanilla ice-cream, and when partially frozen, stir in one-half grated pineapple. Mix well, and complete the freezing. The remainder of the pineapple may be converted into a moist trifle.

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.

Tutti-Frutti

Tutti-Frutti...

When a rich cream is partly frozen, candied cherries, English currants, chopped raisins, or any other candied fruits (pineapple, for example...) , chopped rather fine, are added; add about the same quantity of fruit as there is of ice-cream. Mold and embed in ice and salt. Serve with whipped cream.

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.

Vanilla Ice Cream

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Vanilla Ice Cream...





Beat the yolks of eight eggs with 3/4 pound of sugar until very light. Put 1 and 1/2 pints of rich milk on the fire to scald, highly flavored with vanilla. When the milk is scalded, stir it into the egg as soon as it is cool enough not to curdle. Now stir the mixture constantly until is has thickened. Do not let it remain too long to curdle, or it will be spoiled. When taken off the fire again, mix in 1/4 box of gelatin which has been 1/2 hour in 2 tablespoonfuls of lukewarm water near the fire. The heat of the custard will be sufficient to dissolve it if it is not already dissolved. Cool the custard well before putting it into the freezer, however; stir it almost constantly until it begins to set; then stir in lightly a pint of cream, whipped. Stir it for 2 or 3 minutes longer, put into a mold and return it to a second relay of ice and salt.

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.

Caramel Ice Cream

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Caramel Ice-Cream...





Burnt sugar ice cream is a favorite dish in Virginia, and it is often called caramel cream on account of its peculiar color, though it requires neither chocolate nor vanilla. It is made by pouring boiled custard (CAUTION! USE YOUR PROTECTIVE EQUIPMENT!), a little at a time, over a frying-pan in which brown sugar has been burned until it is a dark-brown color. Keep on adding the custard, stirring all the time until the whole is smooth and the pan is full, then pour the contents back into the main bowl of custard, which should be the color of strong coffee when mixed. The art in making this cream, is in burning the sugar until it is exactly right. If this is properly prepared, you have only to freeze it like any other custard. For one gallon it requires one gallon of milk, two cupfuls of white sugar, the yolks of sixteen eggs, and two cupfuls of brown sugar well burned.





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.

Chocolate Ice Cream

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Chocolate Ice Cream...





We're not too certain about this one, but you may want to go ahead and try it anyway...good luck...





Six tablespoonfuls grated chocolate, two breakfast cups cream, one cup of fresh milk, 1/2 pound of sugar. Stir the chocolate into the milk, mixing well, add remaining ingredients, and freeze.





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.

Lemon Water Ice

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Lemon Water Ice...





One half of a box of gelatin dissolved in one pint cold water. Take the juice of eight lemons and mix with one and one-quarter pounds of white sugar, then one quart of hot water on the sugar and lemons; pour one and one-half pints of boiling water (USE CAUTION AND PROTECTIVE EQUIPMENT!), over the gelatin, and when it is quite dissolved, add to the rest of the ingredients. Strain and set away to cool; when cold, whip fifteen minutes and freeze.





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.

Peach Ice Cream

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Peach Ice Cream...





Two quarts of ripe peaches, one cup sugar, mix well and set away in a covered dish. Take one pint of milk and one of cream; let them come to a boil (USE CAUTION! AND WEAR PROTECTIVE GLOVES AND EQUIPMENT!), mix together one cup sugar, 2 scant tablespoonfuls flour, and teaspoonful of salt, beat the eggs well, mix all; then add the boiling milk (AGAIN, USE CAUTION AND PROTECTIVE EQUIPMENT!) and cream. Return to your kettle and boil gently 20 minutes, stirring often to preven sticking. When quite cold, stir in the peaches, which must be mashed fine and freeze.





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.

Frozen Custard

Frozen Custard...

One quart rich milk, one large cup sugar, one teaspoonful salt, yolks of six eggs, one and one-half teaspoonfuls almond flavoring, one cup cream. Let the milk come to a boil; beat the sugar, salt, and eggs together, and add the milk, a few drops at a time; return to the double boiler and cook five minutes, stirring all the time. Set away to get cold, and freeze.

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.

Sweet Bread Croquettes

Sweet Bread Croquettes...

Use one pair of Sweet Breads, 1/4 teaspoonful of nutmeg, one tablespoonful of butter, one gill of cream, five drops of onion juice, 1/4 teaspoonful of white pepper, 2 tablespoonfuls of flour, one tablespoonful of chopped parsley. Trim and parboil the Sweet Breads, chop them fine with a silver knife. Put the cream on the boil. Rub the butter and flour together, and stir into the cream while boiling; stir and cook until very thick. Take from the fire, add the sweet breads and seasoning, salt to taste, and, if you like, two tablespoonfuls of chopped mushrooms; mix well and turn out to cool. They should stand at least 4 hours in a cold place to form nicely. When cold, form into croquettes, dip in bread crumbs, and fry in boiling fat (WARNING: PLEASE USE CAUTION AND PROTECTIVE EQUIPMENT!!!). Put a quilling of white paper in the small end of each cutlet, and serve with cream sauce.

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.

Baked Sweet Breads and Peas

Baked Sweet Breads and Peas...

Use two pairs of Sweet Breads, one tablespoonful of butter, 1/2 pint of milk, larding-pork, 1 tablespoonful of flour, 1 can of French peas, salt and pepper to taste. Trim the fat from the Sweet Breads and parboil fifteen minutes, lard with 5 lardoons each, put them in a small baking pan, dredge them with salt, pepper, flour, cover the bottom of the pan with water, and bake in a moderate oven for 3/4 hour. Baste every 10 minutes. When they are nearly done, put the butter in a frying pan, add it to the flour, and mix until smooth; add the milk, stir until it boils, then add the peas drained free from all liquor. Stir again until they boil.

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.

Fried Sweet Breads

Fried Sweet Breads...

After they are parboiled and cold, split in halves and cut into pieces as large as very large oysters, wipe dry, and dip in beaten egg, then in fine cracker-crumbs; fry in hot lard or butter same as oysters; sprinkle with salt before dipping in egg. Serve hot; garnish with parsley.

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.

Sweet Breads Larded

Sweet Breads Larded...

A couple of Sweet Breads, a few strips of bacon, onions, carrots, sweet herbs, pepper, salt, spice to taste, a small quantity of rich stock. Trim a couple of Sweet Breads, soak them half an hour in tepid water, then parboil them for a few minutes, and lay them in cold water; when quite cold, take them out, dry them, and lard them quickly with fine strips of bacon. Put a slice of fat bacon in a stew pan with some onions, carrots, a bunch of sweet herbs, pepper, salt, and spices to taste, and a small quantity of rich stock; lay the sweet breads on this, and let them gently stew till quite done, basting the top occasionally with the liquor. When cooked, strain the liquor, skim off the superfluous fat, reduce it almost to a glaze, brown the larded side of the Sweet Breads with a salamander, and serve with sauce over them.

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.

Sweet Breads (with white gravy)

Sweet Breads with White Gravy...

Half boil them, and stew in white gravy; add cream, flour, butter, nutmeg, salt and white pepper. Or do them in brown sauce seasoned or parboil them, and then cover with crumbs, herbs and seasoning, and brown them in a Dutch oven. Serve with butter and mushroom catsup or gravy. N.B. - If there is no oven at hand, they may be toasted before the fire upon a toasting fork.

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.

Sweet Breads

Sweet Breads...

Sweet Breads are found in calves and lambs, but the former are by far the better. They spoil quickly, and should be put in cold water as soon as brought from the market. And allowed to stand one hour. Then drain, and put into salted boiling water, and allow to cook slowly about twenty minutes. Drain again, and place in cold water, and they will be white and firm. Sweet Breads should always be parboiled in this manner for subsequent cooking.

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.

Larding

Photo licensed under Creative Commons by cote

Larding...





Larding is the process of putting small pieces of salt pork or bacon through the surface of uncooked meat. Tenderloin of beef, partridge, pigeon and liver are much improved in flavor when treated to this process. The pork to be used in this process should be kept in a cold place that it may be well chilled. Use that part of the pork which lies between the rind and vein. Make slices a little less than 1/4 inch thick. Cut into strips 1/4 inch wide, and from 2 to 2 and 1/2 inches long for beef, but not so long nor so large for small birds. The strips are called lardoons. A larding needle should be used to insert the lardoons. In the absence of a larding needle punch a hole through the meat with a steel and insert the lardoon with the fingers. The pork may be laid on the outer surface of the meat and removed after cooking.





Daubing is forcing strips of pork clear through the thickness of the meat, in distinction from larding, which is forcing it through the surface of the meat. This is done by punching a hole throught the meat with a steel, and then inserting the lardoons.

White Sauce

White Sauce...

One pint milk, two or three mushrooms, one onion, one carrot, one bundle sweet herbs, whole pepper, and salt to taste. A few cloves, a little mace, one ounce butter, and one gill cream. Put into one pint milk two or three mushrooms, one onion, and a carrot cut into pieces, one bundle of sweet herbs, whole pepper and salt to taste, a few cloves, and a little mace; let the whole gently simmer for about an hour; put one ounce of butter into a saucepan, and stir on the fire until it thickens. Finish by stirring in one gill of cream.

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.

Worcester Sauce

Worcester Sauce...



Two tablespoonfuls Indian soy, two of walnut catsup, one dessert-spoonful of salt, one teaspoonful cayenne pepper, one nutmeg (sliced thin), one dozen cloves, one-half ounce cloves, one-half ounce root ginger pounded, a little lemon peel, a small head of garlic divided into cloves, one pint vinegar, three ounces lump sugar. Dissolve the sugar in a little of the vinegar over the fire, add the other ingredients, put all into a wide-necked bottle. It should stand for a month before using, and is better if shaken every day. At the end of the month before using, pour off into clear bottles.



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.

Walnut Catsup

Walnut Catsup...





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 licensed under Creative Commons by pietroizzo

Wash the shells of the walnuts, bruise them lightly, put them with salt in a stone jar for 2 or 3 weeks, until they ferment, then boil them up, strain off the liquor, add to every two quarts one ounce each of allspice, ginger, black pepper, cloves, and mace; boil the whole one hour; let it cool, bottle it, and tie a bladder over the corks.

Beef Quickies

Beef Quickies...

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

Savory Short Ribs

Short ribs are on the bony side and have considerable fat, so allow at least 1 pound per person. Have the meat man cut them in serving-size pieces. Pour Marinade (see previous post after previous post...) over them and let stand in the refrigerator over night. Then drain well and reserve the Marinade.

Knock the gray ash from the briquets and space them over the gravel about 1/2" to 3/4" apart. Rub the grill with cooking oil or a piece of fat. Place the ribs on the grill about 4" above the briquets. Grill slowly 25 to 35 minutes, turning frequently.

During the last 10 minutes, baste several times with Marinade. When done, season with salt and coarse, freshly ground black pepper. If desired, serve with Barbecue Sauce.

Grilled London Broil

Flank steak is the cut of meat to use for Grilled London Broil. A flank steak weighs from 1 and 1/2 to 2 and 1/2 pounds. When buying, allow about 1/2 pound per person. With a very sharp knife, score the steak lightly, crisscross fashion, on both sides.

Knock the gray ash from the briquets and space them 1/2" to 3/4" apart on the gravel. Rub the grill with cooking oil and lay the steak on top. Grill about 2" above briquets, 5 minutes on each side, turning once. Remove from grill. Cut diagonally, across the grain, in very thin slices; season with melted butter or margarine, salt and coarse, freshly ground black pepper. Serve topped with Grilled Mushrooms.

Beef Roly Polies

Allow 2 cube steaks for each person. Flatten the steaks and spread them with prepared mustard. Sprinkle with a little drained sweet pickle relish, or, lay on each a candied dill pickle strip. Roll up, fasten with small metal skewers and brush with melted butter or margarine.

Knock the gray ash from the briquets and space them 1/2" to 3/4" apart over the gravel. Rub the grill with cooking oil and lay the beef rolls on the grill about 2" above the briquets. Grill about 10 minutes, turning once. When done, sprinkle with salt and coarse, freshly ground black pepper.

Grilled Cube Steak Sandwiches

When serving cube steaks allow 2 for each person. Heat 1 cup Marinade (previous post) to a boil. Pour over 8 cubed steaks and let stand about 20 minutes, then drain them well.

Knock the gray ash from the briquets and space them 1/2" to 3/4" apart over the gravel. Rub the grill with cooking oil. Lay the steaks on the grill about 2" above the briquets. Grill about 2 minutes on each side, turning once. Sprinkle with salt and coarse, freshly ground black pepper. Serve in hot toasted, buttered hamburger buns, topped with a little marinade.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

Barbecue Sauces...

Barbecue Sauces...

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

Marinade

1 and 1/2 cups salad oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
2 and 1/4 teaspoons salt
1 tablespoon coarse, freshly ground black pepper
1/2 cup wine vinegar
1 and 1/2 teaspoons dried parsley flakes
2 crushed garlic cloves, if desired
1/3 cup fresh lemon juice

Combine all ingredients and mix well. Make about 3 and 1/2 cups. Marinade can be drained from steaks or chops for a second use. Store in a tightly covered jar in freezer indefinitely, or in refrigerator for 1 week.

Easy Basting Sauce

Combine 1/3 cup wine vinegar, 1/3 cup fresh lemon juice and 1/3 cup salad oil. Add 1/2 teaspoon soy sauce and coarse, freshly ground black pepper and salt to taste. Mix well. Makes 1 cup.

Barbecue Sauce

2 bottles (14 ounces each) ketchup
1 bottle (12 ounces) chili sauce
1/3 cup prepared mustard
1 tablespoon dry mustard
1 and 1/2 cups firmly packed brown sugar
2 tablespoons coarse, freshly ground black pepper
1 and 1/2 cups wine vinegar
1 cup fresh lemon juice
1/2 cup bottled thick steak sauce
Dash Tabasco, or to taste
1 and 1/4 cup Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons salad oil
1 can (12 ounces) beer
Minced or crushed garlic, if desired.

Combine all ingredients except the garlic and mix well. Pour into pint jars to store. This sauce may be stored for several weeks in the refrigerator. For longer storage, freeze in freezer. About an hour before using the sauce, add the garlic if desired. Makes about six pints.

Pineapple Glaze

1 can (8 ounces) crushed pineapple
1 cup firmly packed brown sugar
1 tablespoon prepared mustard
1 teaspoon dry mustard
Juice of 1 lemon
Dash of salt

Drain syrup from pineapple and reserve. Combine drained pineapple and remaining ingredients and stir to mix well. Add as much of the reserved syrup as necessary to have the mixture of good spreading consistency. Brush over meat during the last few minutes of barbecuing. Makes about 1 and 1/2 cups.


(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

Sauce Hollandaise

Sauce Hollandaise...

Bay Leaves image licensed under Creative Commons by Mr. Smashy

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.





Take a scant one-half cup good butter. Beat the butter to a cream and add the yolks of three eggs, beating them into the butter with the juice of one-half lemon. Add one sliced onion, six peppercorns, and one bay-leaf. Set the bowl containing the sauce in a basin of boiling water and stir it continuously for a few moments. Then add a little boiling water and stir continually for a few moments. Then add a little boiling stock with a little grated nutmeg and one teaspoonful of salt. Continue stirring it for about five minutes longer, when it should be of the consistency of a custard and perfectly smooth. Strain it through a sieve, add one teaspoonful of butter, and serve.

Chile Sauce

Chile Sauce...

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.

One bushel ripe tomatoes,two dozen large onions; chop very fine and boil one hour; then add one pint salt, two and one-half quarts vinegar, five red peppers chopped fine, two tablespoonfuls each of ground ginger and cinnamon, and one each of cloves and nutmeg. Boil steadily for about two hours; bottle and seal tightly.

Poor Man's Sauce

Poor Man's Sauce...

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.

A good-sized onion, butter, one-half pint common stock or water, vinegar, parsley, pepper and salt, flour. Mince a good-sized onion, not too fine; put it into a saucepan with a piece of butter equal to it in bulk. Fry till the onion assumes a light-brown color, add one-half pint common stock or water and a small quantity of vinegar, pepper and salt to taste, and some minced parsley; then stir the sauce into another saucepan, in which a tablespoonful of flour and a small piece of butter have been mixed over the fire. Let the sauce boil up, and it is ready.

Mayonnaise Dressing ("May")

Mayonnaise Dressing...

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.

Yolks of two hard-boiled eggs, mustard, vinegar, olive-oil or butter. Take the yolks of two hard-boiled eggs and mash smooth with one-half teaspoonful mustard and two tablespoonfuls olive-oil; then add slowly one-half teacup vinegar; if olive-oil is not liked, melted butter may be used instead.

Egg Sauce for Puddings

Egg Sauce for Puddings...

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.

Beat yolk of one egg with a little sugar and cream, stir till it boils, when done add a few drops of flavoring to taste.

Beef Gravy for Poultry or Game

Beef Gravy for Poultry or Game...

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.

One-half pound lean-beef, one-half pint cold water, one small onion, a salt-spoonful of salt, a little pepper, a tablespoonful of mushroom catsup or sauce, one-half teaspoonful of arrowroot. Cut the beef into small pieces, and put it and the water into the stew-pan. Add the onion and seasoning, and simmer gently for three hours. A short time before it is required, mix the arrowroot with a little cold water, pour into the gravy while stirring, add the mushroom catsup and allow it just to come to a boil. Strain into a tureen and serve very hot.

PLEASE NOTE: If you are using wild arrowroot, please sure of the quality of it. Please be sure it is uncontaminated by waste, pesticides, herbicides and the like.

Click here for a link to a Flickr image of Cana edulis (Arrowroot)...