September 2nd, 1875 Cup Custards, 1925 & 1938 The Family Olson from Sauris North Dakota recipes, 1912 Clam Boil
Burlington Vermont 1875
September 2nd 1875
Cup Custards: One quart of Milk, four eggs, one cup of sugar, a salt-spoonful of salt. Boil the milk, beat the eggs with the sugar and salt till very light and add hot milk slowly.
Pour into small cups which have been set in a dripping pan, the rule given making eight tea cupsful. Grated nutmeg over the top of each, pour boiling water into the pan, after it has been set in the oven, and bake slowly, testing after the first twenty minutes with a knife blade. The moment it comes out smooth they are done, but the more slowly they bake the more creamy they will be. Eat very cold. If the milk is fresh, they will keep two days easily and be better the second one.
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
The list of names for the people who contributed recipes for these books are listed here;
https://kitchenrecipetreasures.com/2021/03/04/daily-recipes-by-calendar-family-names/
Sauris North Dakota 1920’s through the 30’s
September 2, 1938 5:30 P.M. 84 F.
We have the threshers for the second time this year. Now they are on the Sta?? Farm. We have to take dinner out to them, and it’s quite a job assembling everything.
Harold Medru runs the rig. Oscar Markarn(?) from Peking is spike-pitcher. Helmer Harger drove Topey and Barney at first; but now he is helping Raymond haul grain and Bill the editor-in-chief of Dunn Center, hauls bundles. There are four other bundle haulers: Jack Kelly, the Irishman of Minnesota, Washington, Oregon, and California: Walter and Francis Swankier of Grand Rapids, Minnesota; and Merlin Knutson – Alias Slim and Red – of Dunn Center. That concludes the personal of the rig.
Now I am making Peerless Rocks. It is a two-thirds portion – They taste pretty good too. I yet got some left to bake.
Christine left last Sunday, August the 28th for Minneapolis. Jo’s school starts the 15th of September, and mine, the thirteenth. For Inga, we have great hopes of something other than teaching.
N.E. Olson
(I am not certain of the names mentioned above, I did the best I could with her handwriting.)
Sauris North Dakota 1920’s – 30’s
September 2nd 1938
Peerless Rocks
2 cups sugar 3 cups sour Cream
5 eggs 1 tsp. soda
Cinnamon flour
Nutmeg baking powder
Dates, raisins, or nuts, if desired.
Make the batter quite thick, and bake in a hot oven.
This is an unusually large batch of rocks. So it would be advisable to make half a portion unless you have the threshers – and I don’t mean combine men either.
Very hot 9-25-25
(I think she means the weather; this writer has logged many entries of the conditions outside all through this book. She also has a very good sense of humor, as you can see from the commentary about the combine and threshers.)
Also noted is 7-2-31 I think they show these were made several times.
Reliable White Cookies
2 cups sugar 1 cup sweet milk 2 tbsp. (heaping) baking powder
½ cup butter 2 eggs flour
2 cups sweet cream
These cookies are very easy to make, and, as is stated above, very reliable. I am going to try putting in some salt and cinnamon today (12-16-30). ~just to give it a bit of flavor. Maybe next time someone else will try adding something different. Then in time we can change the name Reliable to Peerless. O! hvilken cookies de skal bli!
E.N.Olson (possibly L.N. Olson)
This whole family is very interesting; they all have a sense of humor and really fun time with cooking. I think they are Swedish from the foreign language commentaries at the bottom of these recipes. I don’t think the peerless Rocks and this recipe are the same, but………….
One of the recipes in this book is Norwegian Cookies, they could be from Norway instead of Sweden.
September 2nd 1925
Christine M. Olson
Three Egg Angel Cake
Mix well and sift together 1 cup sugar, 1 1/3 cups flour, ½ teaspoon cream of tartar, 3 teaspoons Royal Baking Powder, and 1/3 teaspoon salt. Add 2/3 cup scalded milk very slowly, while still warm, beating continually; add 1 teaspoon almond or vanilla extract; mix well and fold in 3 egg whites which have been beaten until light. Turn into ungreased angel cake tin and bake in slow oven about 45 min. Remove from oven; invert pan and allow to stand until cold. For icing add ½ teaspoon butter to two tablespoons hot milk and gradually add 1 ½ cups confectioner’s sugar; add ½ teaspoon vanilla and spread.
September 2nd, 1925
Terribly foggy morning
Il ya un mauvais brouillard
Eve of Sept. 2nd 96 or 7 in shade
Royal Cream Loaf Cake
Cream-
½ c. shortening with 1 c. sugar. Add 2 egg yolks; add 1 tsp. lemon extract; add a little at a time. ½ c. rich milk or thin cream. Add 1 c. flour sifted with ½ c. cornstarch and 3 tsp. Baking Powder. Fold in 2 beaten egg whites and bake in greased loaf pan for 45 min. in moderate oven.
Make any ole kind of frosting. Doesn’t make any diff. If there is; mixed frostings, of chocolate frosting, egg frosting, divinity frosting, cream frosting, powdered sugar frosting, or no frosting at all. It’s all the same to me. E.A.O. ‘9-2-25’
Irwin PA Sept 2 – 1912
Clam Boil for Nine People
If small
1 pk Clams 9 potatoes
1 doz. corn 2 receipts of bran bread in small cap (maybe cup)
2 ½ lbs. fish when dressed Dressing 1 lb. crackers
2 qts. Onions Watermelon
Here are a couple of brown bread recipes from the same book.
1st Recipe
Brown Bread Auntie Lauton
2 cups Indian meal
2 cups graham meal
½ cup wheat flour
3 ½ cups cold water
¾ cup molasses salt
1 teaspoonful Saleratus dissolve in a little hot water. Steam four hours.
2nd recipe
2 cups Indian meal
1 cup rye
1 cup flour
1 cup sour milk
1 cup molasses
1 teaspoonful soda
Mix thin with cold water.
Saleratus – From the Latin sal aerates, meaning “aerated salt”. A precursor to baking soda, it hit the market in 1840 and was a chalky powder used for the chemical leavening needed to produce carbon dioxide gas that gives the rise in your baked goods. It was made by adding carbonic acid to pearlash, changing the potassium carbonate into potassium bicarbonate.
It had replaced pearlash as the choice of leavening by 1850 but was soon replaced by baking soda in 1860; although baking soda was also called saleratus for a while; I have found recipes into the early 1900’s using the word saleratus instead of baking soda.
To substitute; per 1 teaspoon of saleratus, 1 ¼ teaspoons of baking soda.
https://www.cooksinfo.com/saleratus
https://en.wikipedia.org/wiki/Sodium_bicarbonate
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
