Burlington Vermont 1875

February 6th 1875

Cup Cake

2 eggs beat in a teacup and filled with some cream

1 cup sugar

 1 2/3 cups flour

Soda & spice

Avondale Pennsylvania 1912

February 6th 1912

Sugar Cookies                                       Mrs. Good

2 cups of brown sugar

2 cups of shortening

2 egg

1 cup of sweet milk

2 teaspoon of B. powder

2 teaspoon soda

Flour to stiffen about 4 cups.

Vanilla

Mix soda and B. powder in flour

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

6^th – Creole Fish.

Into a saucepan put a heaping tablespoonful of butter.  Melt but do not let it brown.  Add half an onion cut fine.  Let simmer a minute, then add 1 cup of tomatoes (canned), three sprigs of parsley chopped fine, and one tablespoonful of flour; let cook for fifteen minutes.  Take a small bass, cut it into two inch pieces; see that all the bones are out and add the fish to the soup; let all simmer for about twenty minutes.  Serve.

6^th – Fig Custard Pudding.

One-half pound good figs, 1 pt. milk, yolks of two eggs, white of 1 (if large), ½ oz. gelatine soaked in cold water, ½ cup sweet fruit jelly slightly warmed, 2 teaspoonfuls vanilla.  White sifted flour.  Soak the figs in warm water until quite soft; split them, dip each piece in jelly and line a buttered mould.  Heat the milk and stir into it the well beaten yolks and sugar; return it to the sauce pan and stir until it thickens.  Melt the soaked gelatine by adding a tablespoonful of boiling water; when it is quite melted, add it to the milk; and when well mixed set it to cool.  As soon as it begins to congeal whisk it thoroughly with an egg beater and add to it gradually the whites of an egg beaten to a stiff froth.  Beat it rapidly and thoroughly till quite spongy and fill the fig-lined mould.  Set in a cool place till quite firm, 5 or 6 hours at least.