Holiday Baking #23, continued Grand Rapids Michigan 1930’s Crisp Sugar Cookies ½ cup shortening 1 ¼ cup sugar 1 egg 3 ¼ cup flour 4 tea. B.P. ¾ tea. Salt ¼ cup milk Cream shortening & sugar, add the egg and beat well, add sifted dry ingredients with the milk & flavor as you like. […]
Tag: #handwrittenrecipes
I have this wonderful recipe for lobster from England and then found two others from a different book. So, I figured this would be a good place to add a few seafood recipes together; these would be a nice way to celebrate the Holidays with a special dish. Wimbledon/London 1860’s thru 1928 November 21st 1901 […]
Burlington Vermont 1875 October 30th 1875 Rhubarb Foam Boil 2 cups diced rhubarb in 1 cup of water until tender, add ¾ cups of sugar & 1 tablespoon cornstarch, moistened with a little water, boil several min. Beat whites of three eggs stiff, add ¼ ts. Vanilla, fold rhubarb mix into them. Serve very cold. […]
Burlington Vermont 1875 October 29th 1875 Ginger Cakes 1 cup bread flour ½ ts. Soda ¾ ts. Ginger Salt Sift ½ cup mollasses 2 Tb spoons shortening ¼ cup boiling water DAILY RECIPES BY CALENDAR As an ongoing feature here, I will add to this each day the recipes out of several books I have […]
The Olson’s from Sauris, North Dakota, are the family that wrote this cookbook. It obviously has several people who added recipes, commentaries, snippets of weather, saucy comments and overall a wonderful sense of humor from several of them. From a description of the harvest and the people who helped, to a Ode to the Stove; […]
Burlington Vermont 1875 October 28th 1875 Chocolate custard Scald 1 pint sweet milk with 1 square chocolate and pinch of salt. Add ½ Tb. Corn starch mixed with ½ cup sugar & yolks of two eggs, cook until it thickens, add vanilla, when cool cover with meringue. DAILY RECIPES BY CALENDAR As an ongoing feature […]
Burlington Vermont 1875 October 27th 1875 Whipped Cream Dressing Mix 1 teaspoon each mustard & salt 2 teaspoons flour 1 ½ teaspoons powdered sugar 2 (?) grains cayenne 1 teaspoon melted butter Yolk of 1 egg 1/3 cup hot vinegar Cook over hot water – cool & add one half cup whipped cream. DAILY RECIPES […]
Oxford Michigan Cornish Pastry (Upper Peninsula of Michigan) Cool water for mixing the dough is used. This is important… For four persons, take a sieve full of flour and work into it at least two pieces of suet the size of an ordinary egg. (A sieve full of flour is equal to four cups.) Grind […]
Burlington Vermont 1875 October 25th 1875 Tomato Marmalade 1 two pound can tomatoes 2 oranges 1 lemon – remove pulp with spoon – boil rind and cut in strips. 2 # sugar Put all together, boil slowly – stirring constantly, about two hours until all are transparent. Seal in small jars. (the # sign in […]
Burlington Vermont 1875 October 24th 1875 Tomato Salad To 1 can steamed & strained tomatoes add salt – 1 teaspoon also powdered sugar. Two thirds (?) gelatine which has been soaked 15 minutes in a ½ cup cold water – pour into small cups & chill. Run a knife round inside moulds – so to […]