Burlington Vermont 1875

February 1st 1875

Sweet Cake

2 eggs

1 cup sugar

1 cup sour cream

2 cups flour

Teaspoon soda

Usted (or Astrid)

Burlington Vermont 1875

February 2nd 1875

Cracker Pies

3 crackers

3 eggs

2 cups sugar

1 cup vinegar

½ cup water

1 cup raisins

½ cup butter

All kinds spice

(four pies)

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

1st – Potato Pasty.

Cut a pound and a half of rump steak into thin slices; season it with pepper and salt; lay it in the bottom of deep dish; put small bits of butter over it and pour over a large cup of stock.  Mash mealy potatoes and cover the top of the dish with them; bake a nice brown and serve. 

Fruit Charlotte.

One-half box gelatine, ½ cup cold water, 1 cup sugar, 1 ½ cups water and 1 cup lemon juice, or 1 pint orange juice and 1 cup water.  Yolks of 4 eggs, whites of 4 eggs, 1 dozen lady fingers.  Soak gelatine in cold water till soft; make a syrup with the sugar and fruit juice; when boiling, pour it into the beaten yolks of the eggs; stir well and cook in a double boiler till it thickens; add the soaked gelatine, stir till dissolved and strain at once into a granite pan placed in ice water; beat occasionally till cold, but not hard; beat the whites of the eggs to a stiff froth, and then beat all together till it thickens.  When almost stiff enough to drop pour at once into moulds lined with cake.  Keep on ice and serve with or without powdered sugar and cream.  Vary the fruit by stewing 1 lb. of canned peaches, pineapple or apricots, in one cup each of sugar and water till soft, then sift, add the yolks of the eggs and cook till it thickens.  Add the gelatine, strain, and when cool add the whites.  Grated pineapple will not require sifting. – Permission of Mrs. M.J. Lincoln.    

2nd – Cream of Onion Soup.

Put six sliced onions into a large saucepan with a little butter; do not let them brown.  Add a quart of water, a pint of milk, salt, pepper, mace, and sugar to taste.  Cook slowly for an hour; then put through a strainer.  Return to the fire, thicken with a teaspoonful of cornstarch dissolved in a little cold water, and bring again to a boil.  Cook for a minute; then take off the fire and add the beaten yolks of three eggs mixed with a cupful of cream or milk.  Serve at once. 

Cream Pudding.

Set 1 pint of milk to boil, wet 2 tablespoonfuls of cornstarch with cold water, stir carefully into the boiling milk, add a very little speck of salt and 5 drops of vanilla; turn into 4 fancy patty pans and set to cool until firm and hard.  If made in the morning they will be cool for dinner.  For the sauce, 1 cup of milk, 2/3 of a cup of powdered sugar, five drops of vanilla.  When the pudding is firm and cold, turn out on a platter, put a piece of currant jelly on top of each and pour the sauce around them.  Double this recipe if for more then two people.