Sunday, April 4, 2010

Brown Pudding

Mrs. Charles Decker

Two-thirds cup molasses, one egg, two-thirds cup warm water, half teaspoon soda, a little baking powder, one scant cup of flour, cinnamon, cloves and nutmeg, one cup raisins or currants.  Pour into buttered cups and steam half or three fourths hour.

Sauce - Two cups sugar, butter size of egg, tablespoon flour, one and a half cups hot water.  Cook until it thickens.

Sunday, April 12, 2009

Old Fashioned Wedding Cake (Over One Hundred Years Old)

Mrs. A. J. Prentiss

Four and a half pounds flour, four pounds butter, four and a half pounds sugar, twelve pounds raisins, five pounds currants, three pounds citron, thirty-four eggs, four large nutmegs, one and a half tablespoons cloves, one ounce mace, three large tablespoons cinnamon, three large tablespoons rose extract, one cup molasses, one quart boiled sweet cider, one tablespoon soda. Bake four hours.

(Note: Since the Plymouth Cook Book was published in 1906, that would make this recipe circa 1780-1810. Looks like it would make either one enourmous cake or several smaller ones. Today's wedding cakes are often light airy cakes. This seems almost to be a spice/fruit cake. If you are looking for a cake that will feed a crowd I beleive this one is it.)

Stuffed Apples

Mrs. Hugh Means

Six sweet apples, peel and core, stuff centers with chopped nuts and raisins or dates, plug with pieces of apples and bake until tender. Serve with whipped cream.

Tapioca Cream

Miss Marie Boone

Soak two-thirds cup tapioca in water until soft, boil one quart milk, when boiling stir in yolks of three eggs will beaten and the tapioca. Cook until thick. Beat whites to a stiff froth, add half cup pulverized sugar, flavor, spread over the top and put in oven to brown.

Wednesday, April 8, 2009

Strawberry Cordial

Mary W. Bosworth, Baltimore, Maryland

One quart strawberries, one pint water, one pound pulverized sugar, one lemon, one orange. Wash the berries through a sieve, add the juice of the orange and the lemon and the water, work all well together and let mixture stand two hours. Put the sugar into a bowl and strain the juice over it, stirring until the sugar is all dissolved. Stand on ice to cool. This makes a delicious drink for immediate use. It will not keep many days.

Orange Cake

Harriet Haskell MacDonald, Providence, R. I.

Five eggs, (save whites of two for frosting), half cup cold water, juice and rind of one large orange, two cups sugar, two cups bread flour, three teaspoons baking powder.

Frosting - Beat whites of two eggs, add juice of half orange and stiffen with powdered sugar.

Cucumber Sandwiches

Slice a cucumber thin, dip slices in vinegar and sprinkle with salt and pepper. Place between thin slices of bread and butter.

Beefsteak Pudding

Mrs. J. S. McCrory

One pound round steak, ground. Three eggs, beat well with one-quarter cup butter. Add one cup flour and one pint milk, with salt and pepper. Bake on-half hour. Enough for six people.

Tuesday, April 7, 2009

Pond Lily Salad

Mrs. Anna Arnett

Form the petals with the whites of hard boiled eggs cut lengthwise. One egg makes about eight petals. For the center chop the hard boiled yolks and mix with chopped olives and a little chopped celery, add little mayonnaise. Serve on nasturtium leaves.

Potato Rolls

Mrs. N. G. Stevens

Two cups mashed potatoes, one cake compressed yeast dissolved in one-third cup water, four eggs beaten, one tablespoonful sugar, a little salt, one measuring cup (scant) of lard. Mix together , adding flour until very stiff, let rise, then make out into very small rolls, let rise again, then bake twenty minutes


Mrs. P. O. Marvin

Two cups of any kind of cold minced meat or fish. Add to this a sauce made with one tablespoon butter, two tablespoons four, one cup milk, one egg, one teaspoon salt, quarter teaspoon pepper. Pour the mixture on a flat dish to cool. Take a tablespoon of the mixture, roll lightly between the hands into shape. Roll in bread curmbs, then in beaten egg, again in bread crumbs. Fry in deep fat.

Olive Sandwiches

Miss Minnie I. Barteaux

This is a unique way of serving olives at teas and receptions. Cut the flesh from the stones of half dozen large olives, chop it fine, add to it a scant tablespoon of mayonnaise dressing. Mix and spread on thin slices of buttered bread, form the sandwiches and cut into small squares. Stuffed olives are very appetizing served in this way.

Belvue Stew

Mrs. Warren S. Wood

One root celery (or two cups diced) stewed until tender in two tablespoons butter, two cups thin cream, one quart oysters, one half cup cracker dust. Cook until oysters curl.

Sunday, April 5, 2009

Fig Paste

Mrs. L. N. Hazen

One-half pound figs, one-half pound dates, one-half pound English walnuts. Put these ingredients through a meat chopper, mix with a little powdered sugar and roll out. Cut into squares and dip in powdered sugar. For afternoon teas or to serve with after dinner coffee.

[note: These are probably dried figs and dates since it is unlikely that Lawrence Kansas in 1906 had access to these ingredients fresh]