Part 2

Boil till tender then put into chopping bowl and chop quite fine or mash them fine, add butter and little cream, pepper and salt to taste.

Fried Tomatoes.

Peel tomatoes by pouring boiling water over them, slice crosswise in large slices, salt and pepper them, dip each slice into wheat flour and then into the beaten egg and fry at once in hot lard. Serve hot.

Egg Plant.

Peel slice and sprinkle each with salt and pepper at noon. Put in a bowl with plate on top a flat iron to press it down. At dinner time wash dry, roll in flour, season with pepper, fry in hot drippings to rich brown.

Mushrooms.

Choose such as are young having red gills, cut off the part of the stalk which grew in the earth, wash them remove the skin from the top, stew them with some salt in a little water and when tender add butter into which you have rubbed brown flour. They are good broiled on a griddle and laid around beefsteak.

BREAD

Three things must be exactly right in order to have good bread, the quality of the yeast, the lightness or fermentation of the dough and the heat of the oven. It requires careful attention and good judgement to decide when all are right, no precise rules can be given.

Good Bread (White)

Scald 1 qt of milk when cool add 1 Fleischmann yeast cake dissolved in luke warm water. 2 tablespoons of sugar, 2 tablespoons of lard or butter melted, 1 tablespoon of salt, stir in 6 qts of sifted flour or more, enough to make a stiff dough, then put in a bread pan or deep bowl to rise over night. In the morning knead and put in pans. Let rise to the top of the pan. Put in hot oven, bake 45 minutes.

Grandmother’s Old Fashioned Yeast.

Wash pare and boil 6 large potatoes until soft. If the water boils away very much, add enough more to make about 3 pints. After removing the potatoes from the kettle, add to the water in which they were boiled a very small pinch of hops. The water should be but slightly colored. Let the water boil hard for 10 minutes, now take a large pitcher or earthen crock which will hold 2 to 3 quarts. Put the potatoes in the pitcher and mash them smooth. Then add ¹⁄₂ cup of flour, the same of sugar and a tablespoon of salt, being sure to rub out all the lumps. Place a fine strainer in the top of pitcher and as the hop water boils, add 1 or 2 cups of water and stir again until all is smooth. Then add the rest of the water. There should be about 2 quarts of yeast. When just warm add ¹⁄₂ cake of magic yeast. 1 cup will raise a sponge for 5 or 6 loaves. This yeast should be as thick as thin cream and about the color. This yeast will rise very quickly and when it begins to foam, stir 2 or 3 times. Do not bottle yeast but keep in the pitcher and place a saucer over the top. Keep in a cool place in winter and in the refrigerator in summer. It will keep sweet for two or three weeks.

Whole Wheat Bread.

Take 1 Fleischmann yeast cake, dissolved in 1¹⁄₂ cups of lukewarm water. 1¹⁄₂ cups of milk, scald and cool. Then add 2 tablespoons of lard or butter melted. 3 tablespoons of sugar, 1¹⁄₂ teaspoons of salt, 7¹⁄₂ cups of whole wheat flour, stir until a stiff dough. Then place in a deep bowl to rise over night and in the morning mould out in tins let rise again. Then put in the oven to bake 1 hour, bake slower than white bread.

Steamed Brown Bread.

1 cup of Indian meal, 1 cup of molasses, 1 cup of rye flour, 2 cups Graham flour, 1¹⁄₂ pints of sour milk, 1 teaspoon of soda, 1 teaspoon of salt, 1 egg. Mix the dry ingredients together, dissolve the soda in two tablespoons of boiling water, add it to the milk, molasses stir well and pour in the other ingredients, beat the egg and add it. Mix thoroughly and pour into well buttered tin pan that holds 2 quarts. Steam 4 hours and then put in the oven for ¹⁄₂ hour.

Boston Brown Bread Baked.

1 cup corn meal, 2 cups of boiling water, 1 cup of Orleans molasses, 2 cups of sour milk or buttermilk. 1 teaspoon of salt, 2 quarts of Graham flour not sifted. Grease well five tall and narrow qt. buckets or cans, fill half full and cover tightly. Bake two and one half hours in moderate oven.

Baking Powder Graham Bread.

1 qt of Graham flour, ¹⁄₂ a cup of sugar, ¹⁄₂ teaspoon of salt, 1 tablespoon of melted lard, 2 heaping teaspoons of baking powder, 2 cups and ¹⁄₂ of milk or part water can be used. The wetting depends on the flour. It should be mixed quite soft. Bake in moderate oven in covered pan 1 hour.

Raisin Bread.

Dissolve yeast and 1 tablespoon of sugar in luke warm water. Take 2 cups of milk, scald and cool, then add ³⁄₄ cup of sugar, 2 tablespoons lard or butter, ³⁄₄ cup raisin, 1 teaspoon of salt, 6 cups of sifted flour, then add the yeast cake. Mix a stiff dough and put to rise in a greased bowl to rise overnight. In the morning knead out in loaves and put in greased pan to get light, then bake in a hot oven.

Nut Bread.

Dissolve yeast in a little warm water, take 2 cups of milk scalded and cooled, then add 1 large tablespoon of lard or butter ¹⁄₂ cup of sugar, 1 cup of chopped walnut, 1 teaspoon of salt, add 6 cups of flour or more, to make a stiff dough and set to rise over night, in the morning when light, knead and put in pans to rise again and when light bake in a hot oven.

Oatmeal Bread.

Pour two cups of boiling water over oatmeal, cover and let stand until cool. Dissolve yeast in a little warm water and add this to the oatmeal and water with ¹⁄₄ cup of sugar, 1 tablespoon lard or butter, 1 teaspoon of salt, add 4 or 5 cups of flour enough to make a stiff dough. Then set to rise overnight and in the morning knead the bread and put in greased pan to rise until light. Then bake in hot oven 45 minutes.

Wheat Muffins.

2 eggs well beaten, add 1 large tablespoon of lard or butter, 1 large tablespoon of sugar, 1 level teaspoon of salt, beat this all together, then add 1 cup and ³⁄₄ of milk and flour enough to make a stiff batter to drop from the spoon, lastly 2 teaspoon of baking powder, place in hot greased muffin tins and bake a light brown.

Whole Wheat Muffins.

May be made in the same way as the above receipt using whole wheat instead of white flour or corn meal, graham all made the same.

Rice Bread.

Allow half a pint of ground rice to a qt. of milk, or milk and water, put the milk and water over the fire to boil, reserve enough to wet the rice. Stir out the lumps add a large teaspoon of salt and when the milk and water boil, stir in the rice, exactly as when you make gruel. Boil it up two or three minutes, stirring it repeatedly, then pour it out into your bread pan and immediately stir in as much flour as you can with a spoon. After it is cool enough and of this be very sure, as scalding the yeast will make heavy, sour bread, full of holes, add a gill of yeast and let it stand until morning. Then knead in more flour until the dough ceases to stick to the hands. It is necessary to make this kind of bread a little stiffer than that in which no rice is used, else there will be a heavy streak through the loaf. It is an elegant bread, keeps moist several days and is particularly good toasted.

English Muffins.

3 eggs beaten light, 2 cups of milk, 1 large tablespoon of melted butter, 1 teaspoon of salt, ¹⁄₂ compressed yeast cake dissolved in lukewarm water. Stir all together in a stiff dough, mix well and put in buttered pans, cover and set to rise. When light put in muffin pans to bake in a moderate oven.

Raised Biscuits.

¹⁄₂ cup of milk scalded and cooled then add ¹⁄₂ cup of luke warm water with 1 compressed yeast cake dissolved in lukewarm water, 1 tablespoon of lard or butter melted, ¹⁄₂ teaspoon of salt, beat thoroughly together and make in a stiff dough, add more flour if necessary and put in a warm place to rise about 2 hours. Then mould out in biscuits, place in pan to get light, then bake in hot oven 10 minutes to a light brown.

Lunch Rolls.

1¹⁄₄ cups of milk scalded and cooled, 1 tablespoon of sugar, 1 egg beaten light, 2 tablespoons of lard or butter, 1 compressed yeast cake, ¹⁄₂ teaspoon salt. Beat all together with 4 cups of flour or more to make a stiff dough, cover and set in warm place to rise when light knead the dough, roll out and cut with biscuit cutter and fold them over with melted butter spread light over before you fold. Then set them to rise again and bake 10 minutes in a hot oven.

Baking Powder Biscuits.

Take 1 pint of flour, sifted, add ¹⁄₂ teaspoon of salt, 2 heaping teaspoons of baking powder, 1 large tablespoon lard and butter, mix this all together before adding your milk, then gradually add enough milk to make a stiff dough. Then roll out and cut in biscuits with a cutter, prick with a fork and place in a hot oven to bake 10 minutes.

Buttermilk Biscuits.

Sift a quart of flour, add 1 tablespoon of lard, ¹⁄₂ teaspoon of salt, 1 teaspoon of soda, stir this in 1 cup of buttermilk. Stir the dry ingredients all together, then add the cup of buttermilk and mix to a soft dough, roll thin, cut into small biscuits and bake in a hot oven to a light brown.

Maryland Beaten Biscuits--Southern.

1 qt. of sifted flour, ¹⁄₂ teacup of lard, 1 teacup of sweet milk, 1 teaspoon of salt, mix all dry ingredients together thoroughly before adding milk, add the milk gradually and knead the dough until firm and glossy. Then beat with a flat iron for 20 minutes or until the dough will spring large elastic, then cut out in small biscuits, prick the top with a fork and bake for 30 minutes. This is the southern beaten biscuit.

Parker House Rolls.

Mix about 7 or 8 o’clock in the morning 1 cup of milk scalded and 1 large tablespoon of butter. Let it cool and add 2 scant tablespoons of sugar, ¹⁄₂ teaspoon of salt, 1 yeast cake dissolved in a little warm water, stir all together with flour enough to make stiff dough. When it is light, knead out and cut out with biscuit cutter, brush over with melted butter, fold over and put them in a baking pan, let them rise more, then put them in a hot oven to bake about ¹⁄₂ hr.

Caution for Baking Griddle Cakes.

In using all griddles, the heat should be greatest when the batter is first poured on, this browns them quickly, then reduce the heat and cook more slowly as undone griddle cake is a failure.

Wheat Griddle Cakes.

Sift into a large mixing bowl 1 quart of flour, 3 teaspoons of baking powder and a scant teaspoon of salt. Beat until very light, 2 eggs, add 1 teaspoon of molasses and a pint of milk, mix well and very gradually blend the liquid into the flour. Beat the batter until it is full of air bubbles, add 1 tablespoon of melted butter, beat again and pour into a pitcher. Bake immediately on a heated griddle. The cakes must be served as fast as they are baked as even the lightest cakes will spoil if allowed to stand and steam in the oven. If the batter seems too thick add a little more milk as the thickening quality of the flour and the size of the egg may vary.

Graham Griddle Cakes.

For these are required a pint of graham flour and ¹⁄₂ pint each of yellow cornmeal and flour with these mix ¹⁄₂ teaspoon of salt, 1 teaspoon of brown sugar, 2 heaping teaspoons of baking powder and after they are thoroughly stirred together, mix to a batter with ¹⁄₂ pint each of milk and water and 1 egg well beaten. The griddle must be very hot to bake these cakes brown. Serve with cream and grated maple sugar.

Corn Meal Pancakes.

1 cup of cornmeal, 1 cup wheat flour, 2 teaspoons baking powder, 1 scant teaspoon salt, ¹⁄₂ tablespoon sugar, 1 tablespoon melted butter, 1 egg, 1 cup of milk. Mix to a batter and bake on a hot griddle.

Yellow Johnny Cake.

1 cup of yellow corn meal, 1 cup of sifted flour, 1 tablespoon sugar, 1 scant teaspoon of salt, 2 eggs, well beaten, 1 tablespoon of melted butter, 2 teaspoons of baking powder. Mix in the order given beating the eggs in the milk and mix this with the other ingredients well blended add baking powder last. Bake in a shallow pan for 20 to 30 minutes.

Old Fashioned Buckwheat Cakes.

Put into a stone jar with a rather narrow neck 1 teaspoon of salt, 3³⁄₄ cups of buckwheat flour and 1 teaspoon of molasses. Then slowly mix in 1 quart of water from which the chill has been taken and ¹⁄₂ cake of compressed yeast that has been dissolved in 2 tablespoons of tepid water. Beat the batter until smooth and very light, cover the top of the jar with saucer and stand in a warm place over night about 65 Degrees. In the morning dissolve ¹⁄₂ teaspoon of baking soda in 2 tablespoons of hot water, stir this into the buckwheat batter, beat thoroughly and bake immediately on a hot griddle. A cup of this batter may be saved and added to the cakes of tomorrow instead of using fresh yeast and may be continued for a number of mornings.

DISHES FOR LUNCHEON

Fried Apples.

Quarter and core apples without paring, butter half size of an egg in frying pan, when melted put in apples and cover with light brown sugar, stir to prevent burning, cook until soft, serve hot.

Escalloped Tomatoes.

Slice 5 or 6 large tomatoes, add 1 teacup of cracker or stale bread, 1 teaspoonful of butter, salt and pepper. Put a layer of tomatoes then the crackers or bread and then a layer of tomatoes, place seasoning over top and bake ¹⁄₂ hour in hot oven.

Stuffed Baked Ripe Tomatoes.

First cut large slice off top and then remove all inside with a teaspoon, put this in chopping bowl and chop with 1 small onion, 1 large cup of bread crumbs, salt, pepper and big piece of melted butter (do not peel tomatoes), mix all the above and fill the tomatoes. Bake until done.

Macaroni with Cheese.

¹⁄₄ lb or twelve sticks of macaroni, broken in 1 inch lengths and cooked in 3 pints boiling water (salted). Cook 20 minutes, turn into a colander and pour over it cold water, drain. Make a sauce of 1 tablespoon each of butter and flour and 1 and ¹⁄₂ cups of hot milk, put a layer of grated cheese in bottom of baking dish, then a layer of macaroni and one of sauce then cheese and macaroni and sauce and cover the top with bread crumbs with bits of butter dotted over and a little cheese. Bake until brown.

Cabbage Slaw.

To a piece of butter size of small egg slightly browned, add medium size head of cabbage chopped with salt and pepper to taste, cover over with hot water and cook till tender then add ¹⁄₂ cup of vinegar 1 tablespoonful sugar, let this cook up for about 10 minutes and serve hot.

Macaroni and Tomato.

¹⁄₄ lb or 12 sticks of macaroni broken in 1 inch length and cooked in 3 pints of boiling water, salted, cook 20 minutes, drain off the water put in a baking dish, 1 layer of macaroni season with butter the size of a walnut, pepper, salt then a layer of tomatoes sliced or canned tomatoes, sprinkle over the top bits of butter and 1 chopped pepper after removing seeds. Then cover over with layer macaroni and lastly a layer of tomatoes. This is very good.

Tomato Fritters.

A delicious fritter to serve with cold meat and dinners. 1 can of tomatoes chopped fine and then drained. To this is added 1 beaten egg, ¹⁄₂ teaspoonful of salt and the same amount of baking powder sifted with enough flour to make a light batter. Fry this fritter in butter and serve with cold or hot meats.

Prune Fritters.

Cook 1 lb of prunes with 1 tablespoon of ground cinnamon when cool remove the stones and mash. Cut 2 day old bread into thin slices, spread these slices with mashed prunes and cut in quarters. Each slice of bread upon which is spread the prunes is again covered with another slice of bread. Beat 3 eggs light with ¹⁄₂ cup of milk, add a pinch of salt, dip the quarters in the mixture and fry in hot lard a light brown. Serve hot.

Cream Giblets.

Take a lb of giblets, wash and put them over. Cook covered with cold water and ¹⁄₂ teaspoonful of salt, cook until tender, then thicken with 2 tablespoonsful flour add 1 cup of milk or cream, pepper and salt to taste. Serve on toast or in patties crust. Wine may be added.

Sweet Potato Croquettes.

Boil 4 potatoes till tender, remove skin, mash, add ¹⁄₂ teaspoon salt, ¹⁄₂ teaspoon pepper, shape into croquettes. Dip into 1 egg beaten and 1 tablespoon cold water, roll in crumbs. Fry in hot fat till light brown.

Scalloped Corn.

1 can sweet corn, 2 eggs beaten light, added to 1 pt. milk, 1 level teaspoonful of salt, ¹⁄₄ teaspoonful of black pepper. 1 piece of butter size of a small egg, 1 level tablespoon of cornstarch stirred in and then sprinkle with bread crumbs over the top.

Peas in Ambush.

Take a 2 inch square of bread cutting out the center form a box. Brush with butter and put in oven until golden brown, now fill these boxes with creamed peas, and serve very hot.

Fried Bananas.

Take the bananas. Peel, cut them in two length wise, put them in a baking dish or pie plate, take the juice of lemon, 3 tablespoons of water, 1 tablespoonful sugar, mix together, pour over the bananas and bake until a light brown. These are good served with meats.

Chicken Chop Suey.

Take a pint bowl of chopped chicken and 2 cups of cold boiled rice, then fry 3 or 4 slices of bacon to a light brown, remove the bacon, chop it fine and put all together in the pan with ¹⁄₂ teacup of boiling water, heat it all together for 15 minutes and serve with peas over the top. This is a good dish for luncheon. Chicken gravy added to this improves it.

Stuffed Egg Plant.

This is an excellent dish. Cut a fine egg plant in half, lengthwise. Do not peel it but scoop out the interior to within about ³⁄₄ of the edge. Use a large silver spoon for the purpose and hold the vegetable under water as much as possible while doing this prevents discoloration. As the interior is removed, put it also under water and when the whole is finished cover with new cold water, adding to every qt. of water a tablespoonful of salt. Let the egg plant, both shell and scooped out portion, rest in this salted water 2 or 3 hours or until the water turns dark. After soaking put the vegetable into fresh cold water and let it come to the boiling stage. Boil until tender, salting the water slightly. It will take about ¹⁄₂ hour. It is well to cook the scooped out pulp longer then the shells, so as to have it very soft. The shells should be tender but not so tender that they will lose their shape. Set the shell aside on an earthen plate. It is well not to let them come into contact with tin. Now mash the pieces of scooped out egg plant to a pulp with a wooden potato masher and to every cupful add 2 or 3 cupfuls of soft bread crumbs. Mix the two together and if they seem too stiff add a little milk. Season with a tiny minced onion, a scant teaspoonful of salt and white pepper. Mix the seasoning thoroughly with stuffing and fill the prepared shell with it, spread soft butter all over the tops and set the shells with their contents in a buttered dish. Bake in a brisk oven for about ¹⁄₂ hr. until done.

Stuffed Beefsteak.

Take a thick and tender slice of rump of about 2 lbs, make a dressing of cup of bread crumbs, 1 egg, 1 tablespoon melted butter, 1 tablespoon poultry seasoning, mix all together with hot milk with pepper and salt to taste. Roll the dressing up in the steak, wind a piece of twine around it, taking care to secure the ends. Have ready a fry pan or deep stew pan with slice or two of bacon fried crisp. Take out the bacon and lay in the steak, turn it on all sides until it is done. Then put in 2 cups of water or meat stock with 1 teaspoonful salt and pepper, cover close and let it cook slowly for 1¹⁄₂ hrs. A small onion may be added to the gravy, when done thicken the gravy and pour around the steak, remove the string carefully before serving.

Scalloped Salmon.

Take 1 can of salmon after it has been shredded, place in a baking dish in layers. First a layer of bread crumbs or rolled cracker crumb, then one of salmon. Butter, salt, pepper, repeat this process until the dish is nearly filled. Moisten well with milk, then take a tablespoonful each of butter and flour, beaten well together and stir into 1 cup of boiling milk when cooked sufficiently stir in a well beaten egg. Pour this over the dish and bake ¹⁄₂ hour or until nicely browned. Serve hot.

Little Pigs in Blankets.

Wrap a half slice of bacon around an oyster and fasten with a wooden tooth pick, when ready to cook put them in a shallow pan, brown on one side, then on the other and serve. Do not remove the toothpicks.

A Fancy Oyster Dish.

The fleshey part of two dozen oysters, cut in small pieces, 1 cup of chopped fresh celery, 1 cup of milk, 2 tablespoonsful butter, 2 tablespoons flour, 1 saltspoon or more of salt, a dash of tabasco sauce. Make a white sauce of butter together adding the milk gradually, then add the oysters, salt and tabasco sauce, cook 5 minutes and just before serving add celery. Serve on thin slices of buttered toasted bread.

Lobster Chips.

Cut ¹⁄₂ lb. of the flesh of a boiled lobster into small dice, put two ounces of butter into a stew pan and when it bubbles sprinkle in 2 tablespoons of flour, cook it, then pour in a cup of boiling milk and dice. Stir until scalding hot then take from the fire and when slightly cooled stir beaten yolks of 3 eggs, grating of a nutmeg, a little cayenne pepper and salt to taste. Return the mixture to the fire and stir it long enough to well set the eggs. Butter a flat dish in which spread the lobster an inch thick, when cold form into the shape of chips, at each end roll in bread crumbs again, fry in hot lard, stick a clove in each chip after it’s cold.

Cheese Fonda.

Soak 1 cup of fine dry bread crumbs into cup of rich fresh milk or it will curdle. Beat into this 3 eggs whipped very light, 1 tablespoon of melted butter, pepper and salt, lastly ¹⁄₂ lb of cheese. Put in a buttered dish, strew some bread crumbs over the top and bake in a quick oven. Serve immediately in the baking dish for it will soon fall.

Boiled Mush (Corn Meal).

The water must be fresh and boiling then sprinkle in gradually with one hand and stir with the other hand using wooden paddle for stirring add scant teaspoonful of salt, cover and let cook for a half day. The average rule would be four quarts of water to 1 quart of meal.

Fried Mush.

Make as above and pour into pans with straight side as bread pans. When cold cut into half inch slices, roll in wheat flour and fry in hot fat a quarter inch deep. Fry to a nice brown.

Stuffed Green Peppers.

Prepare the ordinary bread stuffing as if for a roast turkey (only in place of the sage put the middle of the peppers.) Add a little raw tomato put the whole in the skin of the pepper. You may add chopped chicken if you have it.

Creamed Sweetbreads.

First soak them in cold salted water for one hour, then put them into a kettle of hot water and boil for 20 minutes, then take them out and plunge them in cold water, when cool enough to handle, remove all skin and fine membranes, cut up with scissors, heat again and season with salt and pepper and pour over them a sauce made of cream thickened a little, 1 tablespoon of melted butter. Serve on toast or put in pattie crust.

Banana Fritters.

Make a batter of 1 cup of flour, 1¹⁄₂ teaspoons of baking powder, a little salt, 1 beaten egg and 1 cup of milk beat very light and add 3 or 4 chopped bananas. Fry in deep fat to a light brown.

Corn Fritters.

Make the batter the same as above, add 1 cup of canned corn or fresh corn. Fry in deep fat to a light brown.

Apple Fritters.

Make batter the same as for the other fritters adding 1 large cup of chopped apples. Fry in deep fat a light brown.

Timbales.

Beat 2 eggs slightly with one quarter teaspoon of salt. Add 1 cup of milk and 1 cup of flour and beat until smooth. Heat your iron before dipping it into the batter. Dip quickly into the batter then into hot lard and cook for 20 seconds. Slip timbale from hot iron with a clean cloth.

Frizzled Beef.