Burlington Vermont 1875

February 3rd 1875

Apple Short Cake

To one quart of sifted flour add two teaspoons cream of tarter and one of soda, half a teaspoonful of salt, quarter of a pound of butter, sweet milk to mix it.  Have a dough rather stiff, roll and bake in a sheet.  As soon as baked split open the whole cake, spread one piece quickly with butter cover with well sweetened apple sauce, pour over some thick sweet cream, grate on nutmeg, place the other half on this, crust side down, spread with butter. Cover with apple-sauce; cream and nutmeg. 

This series of recipes are from two little books that have 365 recipes, one for every day of the year, from 1900 and 1903.  The first is;

365 Dinner Dishes: A Dinner Dish for Every Day of the Year.

Selected from Table Talk, Good Housekeeping, Boston Cooking School Cook Book, and Others, 1903.

365 Desserts: A Dessert for every Day of the Year.

Selected from Marion Harland, Mr. Lincoln, Good Housekeeping, Table Talk and Others, 1900.

February

3rd – Fricassee of Shrimp. 1903

One can of shrimps, a tablespoonful of flour, a tablespoonful of lard, a can of tomatoes, an onion sliced, teaspoonful of salt, two pinches of red pepper, half a pint of boiling water and a clove of garlic.  Brown the flour and lard; add the sliced onion, then tomatoes; add the shrimp, then add the salt, pepper, and garlic; place on the back of the stove and cook slowly for an hour. – From “Table Talk,” Philadelphia. 

Gateau De Princess Louise. 1900

Bake sponge drop mixture, or a feather cake, or snow cake in jelly tin.  Cut the center from one cake, leaving a rim 1 ½ inches wide.  Put jelly on the remaining cake, lay the rim on the edge and fill the center with Bavarian Cream.  Garnish with candied fruit.  Frost the rim if you prefer. – By permission of Mrs. M.J. Lincoln.