Lydia
Maria Gurney
A Collection of Old Time Recipes, Some Nearly One Hundred Years Old
and Never Published.
New York 1914
I downloaded this free book from Amazon for my Kindle.
Formats |
Amazon price | New from | Used from | ||
|---|---|---|---|---|---|
| Kindle Edition | $0.00 | -- | -- | ||
| Hardcover | $22.49 | $22.49 | $26.81 | ||
| Paperback | $7.58 | $7.58 | -- | ||
| Unknown Binding | |||||
I also found where you can download this book from Gutenberg for free.
This recipe book is a wonderful reminder of our past. Some of the
things I remember my mother doing. Recipes, household hints, sewing
hints.
German Toast:
1 Cupful of Milk 1 Egg Pinch of Salt 4 or 5 Slices of
Bread
Beat together one egg, one cupful of milk, and a little salt. Dip
slices of stale bread into this mixture, and fry on a griddle in butter or pork
fat. Serve hot with butter and maple syrup.
Pies: Rolley Polys: Roll pie crust very thin and cut into
strips four inches long and three inches wide. Over these spread jelly and lap
the crust, pressing edges together. Brush over the top with milk and sprinkle
over a little sugar. Bake fifteen minutes.
Preserves: Queen's Pudding: 1 Pint of Bread 1 Quart of Milk 3
Eggs 1 Cupful of Sugar 1 Teaspoonful of Butter 1 Lemon
Soak one pint of bread in a quart of milk till soft. Beat together
the yolks of the eggs, sugar, butter, and the juice and rind of half a lemon.
Stir all together and bake until it rises, about an hour and a half. When nearly
cold, spread the top with jelly, and then the white of the eggs, beaten stiff.
Brown in the oven. To be eaten cold.
Eggs: To Boil Eggs: Put your eggs into a bowl which can be
sent to the table. Pour boiling water over them and let stand eight or nine
minutes. It is essential that the water be boiling. This way of boiling eggs,
though so simple, is going out of fashion, unfortunately, as it makes a
wonderful difference in the appearance of the egg when broken open, and above
all, in its digestibility. Eggs should never be boiled in any other way for
invalids.
Old Time Gingersnaps: 1 Cupful of Molasses 1/2 Cupful of
Butter or Lard 1 Teaspoonful of Soda 1 Teaspoonful of Ginger
Boil the molasses five minutes. Remove from the fire, and add soda,
butter and ginger. When cooled a little, stir in the flour until thick enough to
roll then roll thin as a postage stamp. Cut with a cookie-cutter, and bake in a
hot oven, being careful not to burn, Shut in a tin pail. These will keep a long
time.
The book contains recipes for:
Breads:
Coffee Cakes, Doughnuts, Biscuits, Crullers, Fried Bread, German
Toast, Griddle Cakes, Johnny Cakes, Popovers, Parker House Rolls, Cookies, Old
Time Gingersnaps and more.
Candies:
Molasses Candy, Taffy, Butterscotch and more.
Desserts:
Baked Apples, Cream Puffs, Floating Island, Coffee Jelly and
more.
Eggs:
Boil, Eggs on Toast, Omelettes and more.
Fish:
Clam Fritters, Lobster, Baked Shad and more.
Meat:
A La Mode Beef, Brunswick Stew, Corn Beef Hash, Veal, Pork Chops and
more.
Miscellaneous:
Boston Baked Beans, Crackers Tea for Invalids, Grape Juice and
more.
Pickles:
Pickled Cauliflower, Green Chopped Pickles, Chili Sauces, Chow Chow,
Cold Catsup, Tomato Catsup, Piccalilli and more.
Pies:
Rich Pie Crust, Pork Apple Pie, Chocolate Pie, Custard Pie, Cocoanut
Pie, Pumpkin Pie, Rhubarb Pie, Cranberry Pie, Rhubarb Pie, Rolley Polys and
more.
Preserves:
Crab Apple Jelly, Canned Cherries, Cranberry Jelly, Marmalades,
Queen's pudding and more.
Sauces:
Chocolate Sauce, Cranberry sauce, Cream Mustard, Salad Dressings and
more.
Soups:
Connecticut Clam Chowder, Massachusetts Clam Chowder, New England
Fish Chowder, Potato Soup and more.
Vegetables:
Green Corn Fritter, Delicious Stuffed Baked Potatoes, Baked Tomatoes
and more.
Appendix:
Household Hints Old and New For Housekeepers Young and
Old.
Monday- Wash
Tuesday-Iron
Wednesday- Finish ironing and Bake
Thursday and Friday, Sweep and dust through
Saturday-Bake and prepare for the next day.
How to keep your hands white.
How to keep eggs.
How to lengthen the life of a broom.
How to make starch.
The proper way to sweep a room.
Length of time to cook meats and vegetables.
So many more tips that we would not use today but interesting.
I will give this a five star because it was it was a fun book to
read.
Leona Olson
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