December 15^th

Oro Valley Arizona 1800’s through 1900’s

Mincemeat       Grand                     

3 cups chopped beef (2 lbs.)

4 cups chopped apples

1 rounding cup chopped suet

2 2/3 cups sugar

2 cups cider

1 cup syrup from sweet pickle jar

2 teaspoons salt

2 teaspoons mace

¼ teaspoon nutmeg

½ teaspoon cloves

1 teaspoon cinnamon

1 /3 cups raisins

Mix all together.  Cook 1 hr.  Put up in sterilized jars.  Makes 2 qts. 

Lbs. = pounds; hr. = hour; qts. = quarts

Sugar Cookies           

1 ½ cup sugar

1 cup butter & lard mixed

1 cup milk

2 teaspoons soda

4 teaspoons cream tartar

Flavor to taste

Flour

Baked Cookie Frosting

Mix 1 tablespoon soft butter and 1 tablespoon cocoa, add enough sugar to make mixture crumbly.  Sp? (sprinkle) over rolled cookies dough.  Roll very lightly.  Cut (?out) cookie as usual.  Blend trimmings, sprinkle with chopped peanuts or coconut, cut out. 

Curley Peters (Cookies)                Grand    

1 ½ cups sugar

¾ cup lard

Creamed

1 cup sour milk

2 eggs (well beaten)

1 teaspoon soda, dissolved in little water

1 cup raisins or currants

3 cups flour (that’s just the exact amount)

1 teaspoon salt

½ teaspoon nutmeg

½ teaspoon allspice

Drop by spoonsful in greased pan, bake till brown.

(Butter can be substituted for the lard, or even butter flavored Crisco)

Mincemeat      (Maria)  Very Good   

1 qt. apples

Meat (I am going to say it is 1 quart of meat, just because of how the recipe is written further down)

1 tablespoon cassia (cinnamon)

Cloves

Pepper

Vinegar

(I believe the above is all 1 tablespoon of each)

1 cup molasses

1 cup sugar

2 doz. Crackers

Doz. = dozen; qt. = quart

Cranberry Meringue Pie   (or plain pie)       

3 cups cranberries

1 ½ cups water

1 ¼ cups sugar

3 tbs. flour

¼ tsp. salt

2 egg yolks

1 tsp. vanilla

Cook berries and water in covered pan till soft.  Mix sugar, flour and salt, add to berries, cook till thick stirring constantly.  Add egg yolks and vanilla, mix well; pour into baked pie shell, cover with meringue.

Plain – Omit eggs, use unbaked pie shell, cover with strips of dough. 

Raisin Custard Pie       Great     

2 eggs

1 cup sugar

4 tablespoons flour

2 tablespoons butter

2 cups milk

1 teaspoon vanilla

2 cups raisins

Cover raisins with water, allow to steep for 20 min. or till water is about dried up.

Sift sugar and flour, add beaten egg yolks and milk.  Cook in double boiler until thick.  Add raisins and butter, lastly vanilla.  Pour into baked pie crust shell.  Make meringue of egg whites. 

INGREDIENT REFERENCES and MEASUREMENTS

I have found several references that explains the equivalents to our modern measurements.  Just a few examples are;

Gill – Pronounced Jill; equal to a quarter of a pint; or four fluid ounces which equals ½ cup.  

Lump of (something) the size of a Turkey’s egg – equals 4 ounces

Lump of (something) the size of a chicken’s egg – equals 2 ounces.

Lump of Butter the size of a walnut – equals 1 ounce. (can also be 1 rounded tablespoon)

A Victorian measurement of a wine glassful, will not be the wine glass we think of today.  They were much smaller, about ¼ cup to ½ cup.  So, when using a recipe that askes for a wine glass full be sure to use a lot less than you would think about using from today’s size of glass.

Quite a few of these recipes call for; a coffee cupful. A teacup full, and a wineglass full. 

A coffee cupful = 1 cup.

A tea cupful = 1/3 cup, I have also found it to be ¾ cup.

A wine glassful = ¼ cup, ½ gill or 4 T.

A Tumbler = ½ pint or 1 cup

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