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

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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)...

Sauce for Wild Fowl

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Sauce for Wild Fowl...







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.







Half pint gravy, one small onion, three or four leaves of basil, a piece of the thin rind of a lemon, one dessert-spoonful lemon-juice. Boil the gravy, onion, and basil together for a few minutes, strain, and add the lemon-juice. Seville orange-juice may be used instead of lemon.

Horseradish Sauce

Horseradish 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.

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Two ounces horseradish, six tablespoonfuls milk or cream, three dessert-spoonfuls vinegar, one teaspoonful sugar, one-half dozen peppers. Grate the horseradish (you might wish to do this with caution, even wearing a vapor mask!), mix it with salt, sugar and pepper. Add cream or milk very gradually, and heat the whole over the fire, stirring well all the time. If allowed to boil, it will spoil. Serve with hot roast beef.

White Sauce

White 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 pint milk, two or three mushrooms, one onion, one carrot, one bundles 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 cream.