Torte Fruit Cake

Torte Fruit Cake...

From the recipe boxes on display at the Canton Township Historical Museum.

Raisins, white, 3 cups (1 lb.).3
Cherries, candied, chopped 2 cups.
Pineapple, candied, chopped, 1 and 1/2 cups.
Citron, candied, chopped, 1 cup (1/4 lb.).
Orange peel, chopped, 1 cup (1/4 lb.).
Lemon peel, chopped, 1 cup (1/4 lb.).
Angelica (?), chopped, 1/2 cup.
Coconut, 1 and 1/2 cups (1/4 lb.).
Almonds, blanched, chopped, 2 cups.
Flour, all-purpose, 2 and 1/2 cups.
Baking powder, 1 teaspoon.
Salt, 1 teaspoon.
Butter, 1 cup.
Sugar, 1 cup.
Eggs, 3, separated.
Fruit juice, 1 cup.

Wash raisins, dry. Combine the remaining fruit and nutmeats. (?) Flour, measure and sift twice with baking powder and salt. Cream butter, gradually add sugar and continue creaming. Add well-beaten yolks. Alternately add flour mixture with fruit juice. Add fruits and nutmeats. Fold in stiffly beaten egg whites. Pour into 2 buttered loaf pans lined with unglazed paper and butter again. Bake at (?) ° F for 2 hours. Note; wine may be used instead of fruit juice.

Note: This recipe needs revising.

Economical Spice Cake

Economical Spice Cake...

From the recipe boxes on display at the Canton Township Historical Museum.

Brown sugar, 2 cups.
Hot water, 2 cups.
Shortening, 2 tablespoons.
Salt, 1 teaspoon.
Seedless raisins, 1 package.
Cinnamon, 1 teaspoon.
Cloves, 1 teaspoon.
Bread flour, 3 cups.
Soda, 1 teaspoon.

Boil together the sugar, water, shortening, salt, raisins and spices for five minutes. When cold, add the flour and the soda dissolved in a teaspoonful of hot water. This makes two loaves. Bake about 45 minutes in medium oven. This cake will keep moist for some time.

Fruit Cake

Fruit Cake...

From the recipe boxes on display at the Canton Township Historical Museum.

Butter, 1 pound.
Sugar, 1 pound.
Flour, 1 pound.
Eggs, well beaten, 10.
Currants, cleaned, 1 and 1/2 pounds.
Raisins, 1 and 1/2 pounds.
Citron, cut in small pieces, 3/4 pounds.
Walnut meats, coarsely broken, 1 cup.
Nutmeg, 1 teaspoon.
Allspice, 1 teaspoon.
Cloves, 1/2 teaspoon.
Cinnamon, 1 teaspoon.
Mace, 1/2 teaspoon.
Orange, grated rind and juice, 1.
Lemon, grated rind and juice, 1.
Cocoa, 1 tablespoon.
Pineapple, candied, 2 slices.
Cherries, candied, 5.
Almonds, 15.
Brazil, nut meats, 10.

Sift flour, measure, add spices and cocoa and sift together 3 times. Cream butter thoroughly, add sugar gradually and cream together until light and fluffy. Add beaten eggs, mix well. Add grated rinds and juices of lemon and orange. Mix well. Place in greased paper lined pans. Decorate with pineapple, cherries, almonds, and Brazil nuts. Bake at 275° F for 2 and 1/2 to 4 hours, depending upon size of pan used. Remove from pans after cooling and store in closed containers. This cake is better for aging. No leavening needed.

Snow Cake

Snow Cake...

From the recipe boxes on display at the Canton Township Historical Museum.

Shortening, 1/2 cup.
Granulated sugar, 1 cup.
Cold water, 1/2 cup.
Vanilla, 1 teaspoons (or same amount almond extract).
Flour, 2 cups.
Baking powder, 2 teaspoons.
Egg whites, 3.

Cream shortening and sugar together. Add water very slowly while beating constantly. Stir in flour and baking powder which have sifted together twice; add flavoring. Fold in whites of eggs which have been beaten stiff. Bake in 2 buttered cake tins in a moderate oven 18 to 20 minutes. Put together with fresh strawberry icing. To make the strawberry icing place 1 cup granulated sugar, 1 cup diced strawberries and 1 unbeaten egg white in bowl and beat for 20 minutes, then spread on cake.

Priscilla Plum Pudding

Priscilla Plum Pudding...

From the recipe boxes on display at the Canton Township Historical Museum.

Raisins, seeded, chopped, 1 lb.
Figs, chopped, 1 cup.
Citron, sliced, 1/3 cup.
Preserved chopped ginger, 2 tablespoons.
Raw carrot, grated, 2 - 3 cups.
Suet, finely chopped, 3/4 cup.
White corn syrup, 1/2 cup.
Flour, 1 and 1/4 cups.
Salt, 3/4 teaspoon.
Mixed spices, ground, 1 and 1/2 teaspoons.
Bread crumbs, dry, fine, 1/4 cup.
Sugar, 4 tablespoons.
Eggs, well beaten, 2.
Soda, 1/3 teaspoon.

Mix all ingredients, except dry materials, in the order given. Add salt, soda and spices through a sifter. Blend well, and steam in (greased?), covered pudding mold for 4 hours. Serve with a hard sauce or plum pudding sauce. Chopped watermelon rind may be substituted for the preserved ginger.

(Note: this recipe may need some revising).

Lobster a la Newburg

Photo by Marzk

Lobster a la Newburg...

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.

Split two good-sized, freshly boiled lobsters. Pick all the meat out from the shell, and cut into one-inch length pieces. Place it in a saucepan on the hot range with one ounce of butter. Season with one pinch of salt and a half salt-spoonful of red pepper, adding two truffles (!) cut into small pieces. Cook for five minutes; then add a wineglassful of Madeira wine. Reduce to one-half, which will take three minutes. Have three egg yolks in a bowl with a half pint of sweet cream, beat well together, and add to it the lobster. Gently shuffle for two minutes longer, or until it thickens well. Pour it into a hot tureen, and serve hot.

Fried Soft-Shelled Crabs

Photo by stu_spivack


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.

(NOT RECOMMENDED!) Use six good-sized, live, soft-shelled crabs; cleanse and wash them thoroughly, and dip each one in flour, then in beaten egg, and finally in bread-crumbs of pulverized crackers, dusting them very lightly. Fry in very hot fat (PLEASE WEAR PROTECTIVE GLOVES AND SO ON, WATCH FOR SPLASHING AND BE VERY CAREFUL - DO NOT LEAVE UNATTENDED!) for five minutes, drain, season with one pinch of salt, and serve on a hot dish.

Oyster Omelet

Photo by roboppy

Oyster Omelet...

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.

Oysters are sometimes regarded as a symbol of misery. Perhaps this is due to the fact that you can acquire hepatitis from eating raw oysters. (A business associate of ours did just that some years ago). So avoid the raw oysters, and perhaps try one of these recipes instead? Once again, no guarantees are offered. But, try to be certain of the source and quality of your oysters. Please verify that they are uncontaminated.

Six eggs, whites and yolks beaten separately; one tablespoonful of cream, one-half teaspoonful of salt, and dust of pepper; a dozen fine oysters broiled. Beat yolks well, adding the cream and corn-starch; stir in the stiffened whites lightly; have ready a teaspoonful of butter in a frying pan, hissing hot, but not browned. Pour in the omelet, and as soon as it sets at the edges, loosen with a knife and shake gently with a uniform motion from side to side, until the center is almost set. The oysters should have been broiled before you began the omelet. To do this, roll them in fine cracker dust, salted and peppered, broil quickly over a clear fire, transfer to a hot dish, put a bit of butter on each, cover, and keep hot while the omelet is cooking. When this is done, line one-half of it, as it lies on the pan, with the oysters, fold the other over dexterously, and reverse the frying pan quickly upon the heated dish in which it is to be served.

Oyster Stuffing

Oyster 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.

Oysters are sometimes regarded as a symbol of misery. Perhaps this is due to the fact that you can acquire hepatitis from eating raw oysters. (A business associate of ours did just that some years ago). So avoid the raw oysters, and perhaps try one of these recipes instead? Once again, no guarantees are offered. But, try to be certain of the source and quality of your oysters. Please verify that they are uncontaminated.

(NOT RECOMMENDED!) One pint of oysters, one cup of seasoned and buttered cracker crumbs. Put in the oysters, and sprinkle the remainder of the crumbs over the oysters. (Toast, bake or cook as desired).

Oyster Patties

Oyster Patties...

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.

Oysters are sometimes regarded as a symbol of misery. Perhaps this is due to the fact that you can acquire hepatitis from eating raw oysters. (A business associate of ours did just that some years ago). So avoid the raw oysters, and perhaps try one of these recipes instead? Once again, no guarantees are offered. But, try to be certain of the source and quality of your oysters. Please verify that they are uncontaminated.

Make a rich paste, roll it out one-half inch thick, then turn a teacup down on the paste, and with the point of a sharp penknife, mark the paste lightly round the edge of the cup. Then with the point of the knife make a circle about one-half inch from the edge; cut this circle one-half way through. Place them on tins, and bake in a quick oven. Remove the center and fill with oysters seasoned and warmed over the fire.

Stewed Oysters (III)

Photo by muckster

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.

Oysters are sometimes regarded as a symbol of misery. Perhaps this is due to the fact that you can acquire hepatitis from eating raw oysters. (A business associate of ours did just that some years ago). So avoid the raw oysters, and perhaps try one of these recipes instead? Once again, no guarantees are offered. But, try to be certain of the source and quality of your oysters. Please verify that they are uncontaminated.


To a pint of milk add the juice of twenty-five oysters, a teaspoonful of salt, pepper according to taste. Let it boil for one or two minutes, then add your oysters and a generous lump of butter.

Roasted Oysters (II)

Roasted Oysters (II)...

Photo by ting0308

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.

Oysters are sometimes regarded as a symbol of misery. Perhaps this is due to the fact that you can acquire hepatitis from eating raw oysters. (A business associate of ours did just that some years ago). So avoid the raw oysters, and perhaps try one of these recipes instead? Once again, no guarantees are offered. But, try to be certain of the source and quality of your oysters. Please verify that they are uncontaminated.

Take a dozen large oysters, wash them clean, place them on coals of bright fire. As soon as the shells open, pour the juice into a hot soup plate, remove they oysters from the shells with a knife, put them in the plate with a lump of butter, and serve it while hot. Oysters treated in this manner retain more of their flavor and are easier digested than when cooked in any other way.

Fried Oysters

Fried Oysters...

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.

Oysters are sometimes regarded as a symbol of misery. Perhaps this is due to the fact that you can acquire hepatitis from eating raw oysters. (A business associate of ours did just that some years ago). So avoid the raw oysters, and perhaps try one of these recipes instead? Once again, no guarantees are offered. But, try to be certain of the source and quality of your oysters. Please verify that they are uncontaminated.

Carefully dry in a clean cloth a dozen large oysters. In a bright frying-pan put two heaping tablespoonfuls of good butter, and as soon as this comes to a boil, throw in the oysters and whip them out with a strainer as soon as they begin to curl up, and serve immediately. Oysters cooked in this manner are delicious; but the butter must be heated to the point when the blue smoke (? we've never done this, so please USE CAUTION!) hovers over the pan. To three well-beaten eggs add one-half pint of oyster juice, a teaspoonful of salt, and black or Cayenne pepper according to taste. Work into this a gill (a unit of measurement, 1/4 of a pint) of sweet-oil (?) until the whole becomes a batter. On a bed of cracker dust on the table lay your oysters, then take them one by one by the beard, dip them in the mixture, then in the bread-crumbs. Place each oyster on the table by itself. Do not pile one on top of the other, or they will become heavy. Now fry in a pan of hot butter, and serve on a hot dish.

Care to donate a photo of your fried oysters to this posting with your rights reserved? Then please contact us here at the Cookbook.

Scalloped Oysters

Scalloped Oysters...

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.

Oysters are sometimes regarded as a symbol of misery. Perhaps this is due to the fact that you can acquire hepatitis from eating raw oysters. (A business associate of ours did just that some years ago). So avoid the raw oysters, and perhaps try one of these recipes instead? Once again, no guarantees are offered. But, try to be certain of the source and quality of your oysters. Please verify that they are uncontaminated.

Butter a baking-dish; fill it with alternate layers of rolled crackers and oysters; over each layer of oysters spread bits of butter and dash pepper - not salt, as it will shrivel them. Heat the liquor of the oyster, add to it one teaspoonful of cream, season to taste, and pour over the oysters. Set in a moderate oven, and bake nearly an hour.

Roasted Oysters

Photo by ting0308

Roasted Oysters...

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.

Oysters are sometimes regarded as a symbol of misery. Perhaps this is due to the fact that you can acquire hepatitis from eating raw oysters. (A business associate of ours did just that some years ago). So avoid the raw oysters, and perhaps try one of these recipes instead? Once again, no guarantees are offered. But, try to be certain of the source and quality of your oysters. Please verify that they are uncontaminated.

Select large, fat oysters, split and toast round crackers, and spread in the bottom of a pan; drain the liquor from the oyster, put in a saucepan and set on the stove to boil; skim and season with pepper, salt, and a little butter; moisten the toasted crackers with hot liquor, and lay the oysters over; spread with bits of butter and set in a hot oven for fifteen minutes.

Barbecued Oysters

Photo by Genista

Barbecued Oysters...

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.

Oysters are sometimes regarded as a symbol of misery. Perhaps this is due to the fact that you can acquire hepatitis from eating raw oysters. (A business associate of ours did just that some years ago). So avoid the raw oysters, and perhaps try one of these recipes instead? Once again, no guarantees are offered. But, try to be certain of the source and quality of your oysters. Please verify that they are uncontaminated.

Drain a dozen large oysters, dust them over with pepper, and cut an equal number of thin slices of bacon of about the same size. First put a slice of bacon and then an oyster and bacon and so on, alternating, on a iron skewer, taking care not to crowd them, and roast in a very hot oven until the bacon begins to crisp. Serve in a covered dish.

Angels on Horseback (!)

Angels on Horseback (!)...

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.

Oysters are sometimes regarded as a symbol of misery. Perhaps this is due to the fact that you can acquire hepatitis from eating raw oysters. (A business associate of ours did just that some years ago). So avoid the raw oysters, and perhaps try one of these recipes instead? Once again, no guarantees are offered. But, try to be certain of the source and quality of your oysters. Please verify that they are uncontaminated.

Oysters, bacon. Trim the beards from as many oysters as may be required, wrap each in a very thin shaving of fat, streaky bacon (cold boiled bacon is the best); run them one after the other onto a silver skewer, and hold them over a toast in front of clear fire until the bacon is slightly crisp; serve on the toast immediately.

Stewed Oysters (II)

Photo by muckster

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.

Oysters are sometimes regarded as a symbol of misery. Perhaps this is due to the fact that you can acquire hepatitis from eating raw oysters. (A business associate of ours did just that some years ago). So avoid the raw oysters, and perhaps try one of these recipes instead? Once again, no guarantees are offered. But, try to be certain of the source and quality of your oysters. Please verify that they are uncontaminated.

Stewed Oysters (II)...

Oysters, a piece of mace, some lemon peel, a few white peppers, cream, butter, and flour. Open and separate the liquor from them, then wash them from the grit; strain the liquor, and put with the oysters a piece of mace and lemon peel, and a few white peppers. Simmer them very gently, and put in some cream, and a little flour and butter. Serve with sippets.

Stewed Oysters

Photo by muckster

Oyster Stew...

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.

Oysters are sometimes regarded as a symbol of misery. Perhaps this is due to the fact that you can acquire hepatitis from eating raw oysters. (A business associate of ours did just that some years ago). So avoid the raw oysters, and perhaps try one of these recipes instead? Once again, no guarantees are offered. But, try to be certain of the source and quality of your oysters. Please verify that they are uncontaminated.

Liquor from two quarts of oysters, one teacupful of hot water, salt, pepper, two tablespoonfuls of butter, one cupful of milk. Drain the liquor from two quarts of firm plump oysters; mix it with a small teacupful of hot water, add a little salt and pepper, and set over the fire in a saucepan. Let it boil up once, put in the oysters, let them boil for five minutes or less - not more. When they "ruffle", add two tablespoonfuls of butter. The instant it is melted and well stirred in, put in a large cupful of boiling milk, and take the saucepan from the fire. Serve with oyster or cream biscuits, as soon as possible. Oysters become tough and tasteless when cooked too much, or left to stand too long, after they are withdrawn from the fire.

Oysters on Toast

Oysters on Toast...

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.

Oysters are sometimes regarded as a symbol of misery. Perhaps this is due to the fact that you can acquire hepatitis from eating raw oysters. (A business associate of ours did just that some years ago). So avoid the raw oysters, and perhaps try one of these recipes instead? Once again, no guarantees are offered. But, try to be certain of the source and quality of your oysters. Please verify that they are uncontaminated.

Drain the liquor from a quart of oysters; cut each into four pieces, and strain through coarse muslin back into the sauce. When it boils again, dip out a small cupful, and keep it hot. Stir into that left on the range a liberal teaspoonful of butter rolled in a scant teaspoonful of cornstarch. In another vessel heat one-half cup of milk. Stir the oysters into the thickened liquor; season with pepper and salt, and cook, after they are scalding hot, five minutes before adding the milk. Line a hot platter with neat slices of crustless toast, buttered, wet with the preserved liquor and cover with the oysters.

Oyster Sausages

Photo by [cipher]


Oyster Sausages...

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.

Oysters are sometimes regarded as a symbol of misery. Perhaps this is due to the fact that you can acquire hepatitis from eating raw oysters. (A business associate of ours did just that some years ago). So avoid the raw oysters, and perhaps try one of these recipes instead? Once again, no guarantees are offered. But, try to be certain of the source and quality of your oysters. Please verify that they are uncontaminated.

One dozen large oysters, one half pound rump steak, a little seasoning of herbs, pepper and salt. Chop all fine, and roll them into the form of sausages. (Do not eat raw. Cook until well done).