From: Woman's Day, June 1945 ("And I saw a new heaven and a new earth". Revelation 21:1).
Baked Tomatoes Stuffed with Onion.
1 cup chopped onion, 3 tablespoons fat, 4 tomatoes, seasonings, bread crumbs. Cook onion in fat until nearly tender and lightly browned. Wash tomatoes, do not peel, remove stem end and scoop out some of the pulp with a teaspoon or a small knife. Add chopped tomato pulp to onion mixture; cook 1 minute; season to taste with salt and pepper or sage and thyme. Sprinkle inside of tomatoes with salt and pepper, fill with onion mixture, top with bread crumbs. Bake in a moderate oven, 350° F, about 30 minutes.
Saturday, November 3, 2007
Potatoes Goldenrod
Potatoes Goldenrod
From: Woman's Day, June 1945 ("And I saw a new heaven and a new earth". Revelation 21:1).
Prepare creamed potatoes as usual. To 4 servings add 1 whole chopped hard-cooked egg and the white of another. (No directions for cooking after the addition of the white - we're just not sure you should try this without at least cooking the white, to avoid salmonella). Rice the yolk of the second hard-cooked egg to garnish the potatoes when served.
From: Woman's Day, June 1945 ("And I saw a new heaven and a new earth". Revelation 21:1).
Prepare creamed potatoes as usual. To 4 servings add 1 whole chopped hard-cooked egg and the white of another. (No directions for cooking after the addition of the white - we're just not sure you should try this without at least cooking the white, to avoid salmonella). Rice the yolk of the second hard-cooked egg to garnish the potatoes when served.
Monday, October 22, 2007
Butterscotch Layer Cake.
FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984)
Butterscotch Layer Cake.
We haven't tried this, but we can hardly wait...
Photo: MrsWomanOne half cup butter or shortening.
One cup sugar.
Two thirds cup of milk.
Three tablespoons baking powder.
One fourth teaspoon salt.
Two eggs.
Two cups flour.
One teaspoon vanilla. (or other flavoring extract).
Cream shortening well, add sugar slowly and the yolks of eggs, which have been well beaten. Add milk, a very little at a time. Sift flour, baking powder and salt together and mix in with the first ingredients. Add flavoring and fold in the beaten whites of eggs, and bake in two greased layer tins in moderate oven about 25 minutes.
Butterscotch Filling and Icing.
Two cups light syrup.
One half cup butter.
One half cup milk.
Boil syrup, butter and milk together until it forms a soft ball when tested in cold water. Cool slightly without stirring and pour while warm on cake. Chopped nuts may be added while icing is still soft.
No further directions given.
"Wallafs"
FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984)
"Wallafs".
We nor the curator have no idea what this is...
One egg.
One teaspoon baking powder.
One cup milk (sweet).
Two cups flour.
Two tablespoons lard.
Pinch of salt.
A little vanilla.
No further directions given.
"Wallafs".
We nor the curator have no idea what this is...
One egg.
One teaspoon baking powder.
One cup milk (sweet).
Two cups flour.
Two tablespoons lard.
Pinch of salt.
A little vanilla.
No further directions given.
Cocoanut Cream Pie
FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984)
Cocoanut Cream Pie.
Photo: gwarcitaHalf cup of scalded milk.
One third cup of sugar.
One fourth teaspoon salt.
Three tablespoons corn starch.
Three egg yolks.
One tablespoon butter.
One half cup grated cocoanut.
One half teaspoon vanilla (real, preferred).
Add sugar, cornstarch and salt to egg yolks. Pour scalded milk into this, return to a double boiler, stir and cook until thickened, add butter, cocoanut and vanilla. Pour into a pie tin lined with pastry. Cover with meringue.
No further directions given.
Attribution: "Mrs. Peacock".
Saturday, October 20, 2007
Spanish Puffs
FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.
Spanish Puffs.
A teacupful water, a tablespoonful white sugar, a pinch of salt, two ounces butter, flour, yolks of four eggs. Put the water in a saucepan, with the sugar, salt, and butter; while it is boiling, add sufficient flour for it to leave the saucepan; stir one by one, the yolks of the four eggs; drop in a teaspoonful at a time in hot boiling lard; fry them a light brown.
Spanish Puffs.
A teacupful water, a tablespoonful white sugar, a pinch of salt, two ounces butter, flour, yolks of four eggs. Put the water in a saucepan, with the sugar, salt, and butter; while it is boiling, add sufficient flour for it to leave the saucepan; stir one by one, the yolks of the four eggs; drop in a teaspoonful at a time in hot boiling lard; fry them a light brown.
Cream Puffs
FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.
Cream Puffs.
One pint water, one half pound butter, three quarters pound butter, three quarters pound sifted flour, ten eggs, one small teaspoonful soda. Mock Cream: One cup sugar, four eggs, one cup flour, one quart milk, flavoring. Boil the water, rub the flour with the butter, stir into the water while boiling. When it thickens like starch, remove from the fire. When cool, stir into it the well-beaten eggs and the soda. Drop the mixture on to the buttered tins, with a large spoon. Bake till a light brown, in a quick oven. When done, open one side and fill with mock cream, made as follows in the above proportions; beat eggs to a froth; stir in the sugar, then flour; stir them into the milk while boiling; stir till it thickens, then remove from the fire, and flavor with lemon or vanilla. It should not be put into the puffs until cold.
Cream Puffs.
One pint water, one half pound butter, three quarters pound butter, three quarters pound sifted flour, ten eggs, one small teaspoonful soda. Mock Cream: One cup sugar, four eggs, one cup flour, one quart milk, flavoring. Boil the water, rub the flour with the butter, stir into the water while boiling. When it thickens like starch, remove from the fire. When cool, stir into it the well-beaten eggs and the soda. Drop the mixture on to the buttered tins, with a large spoon. Bake till a light brown, in a quick oven. When done, open one side and fill with mock cream, made as follows in the above proportions; beat eggs to a froth; stir in the sugar, then flour; stir them into the milk while boiling; stir till it thickens, then remove from the fire, and flavor with lemon or vanilla. It should not be put into the puffs until cold.
Plain Puffs
FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.
Plain Puffs.
Yolks of six eggs, one pint sweet milk, a large pinch of salt, whites of six eggs, flour. Beat the yolks of the eggs till very light, stir in the milk, salt, and the whites beaten to a stiff froth, and flour enough to make a batter, about as thick as a boiled custard. Bake in small tins in a quick oven.
Plain Puffs.
Yolks of six eggs, one pint sweet milk, a large pinch of salt, whites of six eggs, flour. Beat the yolks of the eggs till very light, stir in the milk, salt, and the whites beaten to a stiff froth, and flour enough to make a batter, about as thick as a boiled custard. Bake in small tins in a quick oven.
Puffs for Dessert
FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.
Puffs for Dessert.
One pint milk and cream (equal parts?), the whites of four eggs beaten to a stiff froth, one heaping cup sifted flour, one scant cup powdered sugar; add a little grated lemon peel, and a little salt. Beat these all together till very light, bake in gem-pans, sift pulverized sugar over them, and eat with sauce flavored with lemon.
(We are searching for the lemon sauce recipe).
Puffs for Dessert.
One pint milk and cream (equal parts?), the whites of four eggs beaten to a stiff froth, one heaping cup sifted flour, one scant cup powdered sugar; add a little grated lemon peel, and a little salt. Beat these all together till very light, bake in gem-pans, sift pulverized sugar over them, and eat with sauce flavored with lemon.
(We are searching for the lemon sauce recipe).
Cheese Fritters
FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.
Cheese Fritters.
About a pint of water, a piece of butter the size of an egg, the least piece of cayenne, plenty of black pepper, one fourth pound ground Parmesan cheese, yolks of two or three eggs, and whites of two beaten to a froth, salt, flour. Put the water into a saucepan with the butter, cayenne and black pepper. When the water boils, throw gradually into it sufficient flour to form a thick paste; then take it off the fire and work into it the Parmesan cheese, and then yolks and whites of the eggs. Let the paste rest for a couple of hours, and proceed to fry by dropping pieces of it the size of a walnut into plenty of hot lard. Serve sprinkled with very fine salt.
Cheese Fritters.
About a pint of water, a piece of butter the size of an egg, the least piece of cayenne, plenty of black pepper, one fourth pound ground Parmesan cheese, yolks of two or three eggs, and whites of two beaten to a froth, salt, flour. Put the water into a saucepan with the butter, cayenne and black pepper. When the water boils, throw gradually into it sufficient flour to form a thick paste; then take it off the fire and work into it the Parmesan cheese, and then yolks and whites of the eggs. Let the paste rest for a couple of hours, and proceed to fry by dropping pieces of it the size of a walnut into plenty of hot lard. Serve sprinkled with very fine salt.
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