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).