Burlington Vermont 1875

May 22nd 1875

Cream Puffs

1 cup hot water

½ cup butter boil together

Stirring in 1 cup flour while boiling, when cold add 3 eggs not beaten.  Stir well, drop by tablespoonsful on buttered tins, bake 20 minutes in quick oven, be careful to not open door often when nessary.

Cream

1 cup milk

? (maybe ½) cup sugar

1 egg

5(maybe 3) tablespoons flour

Boil and flavor to taste.  When cold open carefully (?) side & fill

May Smith

Avondale Pennsylvania 1912

May 22nd 1912

Hot Rolls

Into a three quart bowl put 1/3 cup of sugar, ½ cup lard and mix together then add 1 slightly beaten egg, mix well and add 1 cup of lukewarm water, mix well then add 1 compressed yeast cake which has been dissolved in ¼ cup of lukewarm water and 1 teaspoon of sugar.  Mix well and add 4 cups of flour working and kneading with hands when it becomes too stiff to beat.  Let rise until doubled in bulk in a warm place, this takes from 2 ½ to 3 hours.  Place in refrigerator and about 3 hours before baking place in pans and let raise again.  Bake about 20 minutes.

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563

DAILY RECIPES BY CALENDAR

As an ongoing feature here, I will add to this each day the recipes out of several books I have that are dated or from calendar books. 

I have three right off the bat that are calendars, one from 1875, one from the early 1900’s and one from the 1930’s to 40’s. 

A small leather covered calendar book from Burlington Vermont dated 1875.  It has all kinds of lovely handwritten dessert recipes; the front of the book has an overview of each month and a predictive weather chart, the difference of tie between Boston and New York, the value of gold and silver at the time and other interesting things like rates of postage.