Book review A Collection of Old Time Recipes, Some Nearly One Hundred
Years Old and Never Published.
Posted:
04 Apr 2013 09:39 AM PDT
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.
I also found where you can download this book from Gutenberg for free.
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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