Sunday, July 31, 2011

CORN MEAL MUSH

Allow one pint of meal and one teaspoonful of salt to a quart of water. Sprinkle meal gradually into boiling salted water, stirring all the time. Boil rapidly for a few minutes, then let simmer for a long time. Very palatable served with milk; some people like it with butter and pepper. For fried mush let it get cold, then cut in slices, dip in flour and fry in suet until brown.

Thursday, July 28, 2011

WAFERS

Cream one-third cup butter, add one cup powdered sugar. Mix well. Add one-half cup milk alternately with two scant cups flour, or enough to make a stiff batter. Spread very thin on a slightly greased tin. Bake in very slow oven until light brown. Remove from oven and place on top of stove. Cut and roll in desired shape. These wafers can be flavored with ginger, sprinkled with chopped nuts or filled with whipped cream and
berries.

Tuesday, July 26, 2011

SHORTCAKE

Three cups flour, two teaspoonfuls baking powder, one-half teaspoonful salt; sift three times; one-half cup butter mixed with flour till like meal. Beat one egg light, add to it a cup of cold water. Mix with flour. Put in two pie pans, or in muffin pans for individual shortcakes, and sprinkle tops with granulated sugar. When baked, split, butter and put sweetened berries between, and garnish tops with sweetened whipped cream and whole berries.

Monday, July 25, 2011

PUMPKIN PIE

Peel and cut up in squares, cook with half pint of water, one cup sugar, one-fourth teaspoonful red pepper, boil slowly till soft and perfectly dry, then sift; two beaten eggs, one-half cup sugar, three and one-half large spoonfuls pumpkin, one-half cup milk, small pinch of salt, one-fourth teaspoonful cinnamon, a little more of ginger. Makes one pie. Bake slowly one hour.

Sunday, July 24, 2011

MOCK CHERRY PIE

One cup cranberries cut in half, one-half cup chopped raisins, one cup sugar, one tablespoonful flour, a pinch of salt, one teaspoonful vanilla and one-half cup boiling water. Bake with upper and under crust.

Saturday, July 23, 2011

LEMON PIE

One cup water, one cup sugar, one lemon, two eggs, one tablespoonful butter, one heaping tablespoonful flour. Bake crust on the outside of pan, first pricking with a fork. Boil sugar and water; add to the beaten yolks of eggs the grated peel of lemon, butter and flour; pour over this the boiling mixture, then boil until it thickens
like custard. Cool, turn into baked crust, spread on top whites of eggs beaten stiff, to which add a tablespoonful pulverized sugar. Place in oven until the meringue is brown.

Friday, July 22, 2011

LEMON CUSTARD PIE

One cup sugar, three eggs, one cup milk, one tablespoonful flour, three tablespoonfuls powdered sugar, juice and rind of one lemon. Beat yolks of eggs and sugar; add juice and rind of lemon. Mix flour with the milk, and pour through sieve into eggs and sugar. Line a deep pie plate with good rich paste; pour in the mixture and bake in a quick oven thirty minutes. Beat whites of eggs to a stiff froth and add three tablespoonfuls powdered sugar, beating all the while. Put on top of pie, and return to oven until a light brown.

JAM PIE

One cup of raspberry or blackberry jam, yolk of two eggs, one cup rich milk or cream, one tablespoonful flour; mix thoroughly, cook over fire until thick. Use the whites of egg for meringue. Bake with bottom crust.

Thursday, July 21, 2011

APPLE PIE

Pare, core and cut five sour apples into eighths; place evenly in a pie plate lined with the usual pie pastry. Mix one-third cup sugar, one-fourth teaspoonful grated nutmeg, one-third teaspoonful salt, teaspoonful lemon juice and a few gratings of lemon rind and sprinkle over apples. Dot over with little lumps of butter, wet edges of
under crust, cover with upper crust and press edges together. Bake forty-five minutes in a moderate oven.

Wednesday, July 20, 2011

SANDWICHES

Philadelphia cream cheese, chives. Cut chives into small pieces with scissors. Mix into the cheese and spread on rye bread.
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One-half pound boiled ham, two dill pickles, one teaspoonful mustard. Grind ham and pickles in a meat chopper, mix in mustard, and spread on white or rye bread.
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Ten cents' worth peanuts, one cup mayonnaise. Grind peanuts in a meat chopper and mix with dressing. Spread on white bread, with a lettuce leaf in each sandwich.
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One cake Eagle cheese, one ten-cent can pimentos. Mix half of this quantity at a time. Grind or chop the pimentos very fine, mix well with cheese, and spread on rye bread.
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One can sardines, one-half cup mayonnaise. Mash sardines in a bowl, mix with dressing, add salt, pepper and a little lemon juice. Spread on rye or white bread.

Monday, July 18, 2011

WAFFLES

Mix one pint flour, two level teaspoonfuls baking powder and one-half teaspoon salt. Add one and one-fourth cup milk, three well-beaten egg yolks, two tablespoonfuls melted butter and the whites of the three eggs, beaten stiff. Grease the hot waffle iron and put in the batter. Cook about one minute, then turn the iron and cook a little longer on the other side. Serve immediately with butter and maple syrup or marmalade.

Wednesday, July 13, 2011

SPOON BREAD

Make a pint of cornmeal mush, five eggs, salt, tablespoonful of butter. Stir butter and salt into mush when warm; let cool, then add eggs, a cup of milk and two teaspoonfuls of baking powder. Bake. Serve with a spoon from baking dish.

Tuesday, July 12, 2011

SODA BISCUIT

Mix well one teaspoonful salt, one-half teaspoonful soda, two and one-half cups flour. Mix thoroughly with one heaping tablespoonful lard. Pour in one cup thick, sour milk or buttermilk; stir up quickly, adding as much flour as may be necessary to make stiff enough to handle. Roll about one-half inch thick. Bake in hot oven.

Wednesday, July 6, 2011

SALLY LUNN

Mix one pint of flour, two teaspoonfuls baking powder, one-half teaspoonful salt, yolks of two eggs well beaten, one-half cup milk, one-half cup butter melted, whites of two eggs beaten stiff. Bake in muffin pans or drop loaf fifteen to twenty minutes. If for tea, add two tablespoonfuls sugar to flour.

REQUESTED BROWN BREAD

Two cups each of Graham flour, cornmeal and buttermilk or sour milk, two-thirds cup of New Orleans molasses, two and one-half teaspoonfuls soda and a little salt; steam three hours; soda in sour milk.