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Post by benshelpmeet on Jul 6, 2005 13:07:33 GMT -5
Chicken fricassee is a frugal favorite dish from the Depression era
BATON ROUGE, La. (AP) — If it was pretty weather, Grandma fixed fried chicken for Sunday lunch. If it was rainy, with a little nip in the air, her family would more likely sit down after church to a plate of chicken fricassee over rice.
While Grandma wasn’t French, she preferred using the fancy French name to describe this rustic chicken stew she often made for her extended family. It was a dish she knew that young and old alike enjoyed eating.
Chicken fricassee is an old French name for a kind of stew that dates back to the late Middle Ages, food historian Damon Lee Fowler says in his book, “Classical Southern Cooking: A Celebration of the Cuisine of the Old South.”
According to Fowler, “the usual explanation of the name is that it derives from frire (to fry) and casser (to break). The dishes were composed of disjointed fowl or the cracked joints of larger animals, fried, then simmered in a rich gravy ... .” Fowler described a fine fricassee recipe from an early American household notebook from the mid-1700s that called for using chicken, rabbit or duck.
Chicken fricassee became popular with frugal Southern cooks during the Depression because it stretched a single chicken to serve a family of four to six. Further, if the chicken happened to be a little tough, it didn’t matter because the long simmering process made the meat fork-tender.
As the chicken cooked, it developed a rich brown gravy flavored by the chicken bone marrow that leached out into the bubbling stew. It is the taste of the full-bodied gravy that distinguishes chicken fricassee, and in more recent years, the dish has become more commonly known as chicken and brown gravy or stewed chicken.
Though I say chicken fricassee may be more commonly known by another name today, actually it may be a dish totally unfamiliar to young people. Gravy-based recipes aren’t fashionable in our health-conscious cookbooks and kitchens, and when a host recently served chicken fricassee to a group of young people, they said they had never heard of the dish nor tasted it before then.
After the meal, all the cooks in the group wanted the recipe.
Chicken fricassee was traditionally prepared from a stewing hen that would be floured and fried in butter to achieve the brown color desired for the gravy.
The recipe tester for this dish, my husband, had tasted the traditional fricassee many times because both his mother and grandmother made the dish often when he was growing up. He decided to try substituting a few easier-to-use and perhaps more healthful ingredients in the preparation to discover if the rich taste of the old classic could still be reproduced.
We liked the outcome and pass along his adapted recipe, as well as a traditional one from “Talk About Good!” published by the Junior League of Lafayette.
This Advocate-tested recipe was adapted by David Simmons from a chicken fricassee recipe attributed to Mamman, which was included in a recipe box collection sold in the 1960s at Asphodel Plantation.
Chicken Fricassee
4 chicken thighs
4 chicken drumsticks
2 chicken breast halves
Salt and black pepper to season chicken
½ to ¾ cup olive oil
½ cup all-purpose flour
3 cups chopped onions
5 cloves garlic, finely minced
¾ cup chopped celery, also include celery leaves if possible
4 to 5 cups water
1 teaspoon dried thyme leaves, crumbled
1/8 teaspoon red pepper
1 teaspoon salt
½ cup red wine
1½ bunches of green onions, chopped, including tops, reserve
1 tablespoon chopped green onion tops for garnish
½ cup plus 2 tablespoons chopped fresh parsley, divided
Cooked brown or white rice for 6
Liberally salt and pepper chicken pieces.
Heat olive oil on medium-high in a large Dutch oven-type pot or two heavy skillets if you don’t have one big enough pot. It’s important when browning the chicken not to crowd the chicken pieces. You have to have plenty of room for the chicken to sear and brown on all sides and not steam cook in this step. Go for a dark golden brown crust on the skin.
Remove the browned chicken from the hot oil and add in the flour and stir to make a medium-brown roux. Next, stir the onions (not the green ones), garlic and celery into the roux and cook until everything is softened and caramelized with a nice covering of roux.
Return chicken to the pot with the roux and vegetables and pour in 4 to 5 cups water. Add seasonings, the thyme, red pepper and salt. Stir everything until the gravy is starting to thicken. Reduce heat to low and stir in red wine.
Simmer, covered, for about 2½ hours. Check occasionally to make sure the gravy is developing. Add more liquid if needed, but it shouldn’t be necessary.
Stir in almost all the chopped green onions and ½ cup of the chopped parsley and simmer covered for an additional 30 minutes.
Check for seasoning. Serve over cooked rice. Garnish each serving with a sprinkle of chopped green onion and chopped parsley.
Makes 6 servings.
Testing note: David Simmons said when he put the first pieces of chicken into the hot olive oil to brown, the hot oil popped and spattered onto his arm. “In an instant I flashed back to when I was 14 and making this with mama for the first time. It’s a dish that invokes fond memories,” he added.
“When we served chicken fricassee, we always served lots of rice and gravy, the chicken wasn’t as important to the dish as the gravy. You could probably prep the dish in a Dutch oven or cast-iron skillet and then simmer the gravy in a slow cooker so you don’t have to keep watch while it cooks down. I like a little red pepper bite to my gravy so you may prefer omitting the red pepper if you like a milder gravy.”
Chicken Fricassee
1 large chicken, cut up
All-purpose flour
1 cup cooking oil
2 large onions, chopped
1½ quarts water
Salt and pepper, to taste
1 tablespoon chopped parsley
1 tablespoon chopped green onion tops
Cooked rice
Dredge chicken in flour and brown in hot oil. Remove chicken and brown onions in oil.
Return chicken to pot and add about 1½ quarts water and seasoning. Cover and cook until chicken is tender, stirring to be sure it does not stick. The gravy should be thick. Ten minutes before serving, add 1 tablespoon each of chopped parsley and chopped onion tops. Serve over cooked rice.
Makes 4 to 6 servings.
(Recipe adapted from “Talk About Good!” published by The Junior League of Lafayette)
(Tommy C. Simmons is food editor of The Advocate, Baton Rouge, La.)
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Post by benshelpmeet on Jul 6, 2005 13:14:41 GMT -5
Depression Era Rice Pudding Recipe Grease a glass 9" x 13" Pyrex dish with solid shortening. Preheat oven to 300F. ½ cup long grain white rice ½ cup sugar 1 can evaporated milk, diluted to make one qt [must use evaporated milk] 1 cup raisins 1 teaspoon vanilla extract ¼ teaspoon salt Cinnamon to taste Place all ingredients except cinnamon in pan. Generously sprinkle top with cinnamon . At least once during the baking, stir cinnamon crust into the rice and sprinkle top again with cinnamon. Let bake until rice is tender, or approximately 1 ½ hours. Let cool and serve either warm or cold. Enjoy! 
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Post by benshelpmeet on Jul 6, 2005 13:44:36 GMT -5
I thought this sounded interesting! ~ sister Darlene ~
HOMEMAKING DEPRESSION STYLE
As a young girl, I vividly and fondly remember walking into my Grandmother's Depression era kitchen greeted by the tantalizing and unforgetable smells of spicy ginger snap cookies, homemade applesauce, and succulent homemade blueberry pies. Although the smells are my most cherished memories of Grandmother's house, I clearly remember being greeted by a fascinating old woodstove, a relic from her past. Grandmother's kitchen was trimmed in old fashioned oak bead board wall panels (narrow tongue and groove wood panels) and cupboards. Can you imagine, as a child, waking up to the fragrant smell of homemade blueberry muffins baking in the oven to be served hot for breakfast on colorful Fiestaware plates? Although I'm sure I only glimpsed a microcosm of depression style homemaking, I amconvinced the lean times of the Great Depression stimulated ingenuity, industry, resourcefulness and creativity which I believe is a template for modern day families interested in building character through the old fashioned values of homecooking, family relationships, memories of togetherness, and opportunity to live with an eternal perspective. Let's take a look at how a typical home was managed then and what we can learn from our ancestors.
Seventy years ago our nation was embroiled in the midst of what is commonly known as the Great Depression Era. Typically, we think of the 1930's as a time of bank closures, soup kitchens and food lines, door to door begging, widespread unemployment and underemployment, hardships, and family farming devastated by the dust bowl era. Actually, unemployment hovered around 25% with one in four able bodied workers without work. Despite widespread misfortunes, this is an era where people everywhere opened their hearts to anyone in need, and learned to enjoy and appreciate the simple things of life, learning to make do, wear it out, or do without.
My parents recall the depression years as the years BEFORE frozen convenience foods and box mixes, expansive super market selections of fresh fruits and vegetables available out of season, fast food restaurants, television and the internet. Ice, baked goods, milk, and produce were usually delivered to homes by horse drawn carts. Without freezers, families survived long winters through industrious back yard gardening and home canning. Moms baked most of the breads, rolls and pastries themselves and occasionally indulged in "purchased baked goods" which came delivered to their home.
Food, prepared from simple basic ingredients from scratch, kept mom at home spending a good portion of each day preparing the family foods. Common menus included pot roast and gravy, chicken pot pie, macaroni with tomato sauce, potatoes cooked all different ways. Rounding off the meal would be a compliment of home canned vegetables, fruits, jams and jellies. Green salads were seasonally available and fruit was served fresh in season or from canned goods that were preserved during the summer. Desserts often consisted of pie, pudding, and custard. Compare today's meals often picked up on the run or heated in the microwave and consumed in the car or by oneself rather than the family seated around the breakfast and dinner table discussing the events of the day.
With money in short supply in most households, families relied on mom to fashion family clothing.Today's access to discount stores, thrift stores and garage sales were non-existent at that time. Many families depended on mom or grandmom' s needlework skills to sew dresses and shirts from such things as feed and flour sacks since these items were usually sold in floral print cloth sacks. Old and worn clothing was often refashioned into useable clothing for theyounger children by talented home seamstresses . Useable clothing was always handed down to younger siblings or donated to those in need. Indeed they lived by the motto: "Use it Up, wear it out, make it do, or do without".
Clearly, life was difficult. When asked today, however, the then- depression era children often have many fond memories of making their fun without a lot of money. For fun pasttimes, families organized old-fashioned ice cream socials, often held in schools and churches. Other neighborly get-togethers encompassed everything from quilting parties and spelling bees to dances, and weekly musical get-togethers in homes with real instruments including saxophone, trombones, accordians, piano, drums, and guitars. Children thrived on neighborhood ball games, board games, and imaginative play; and contrived doll houses and clubhouses from discarded cartons from the appliance stores. Contrast the old-fashioned games with today's annoying and noisy Nintendo and electronic games that depend more on spending money than imagination.
Going to the movies in the 1930's cost a dime. This was the era of the opulent movie houses furnished in plush red carpets with shiny brass railings, and lavish lighting. Many of the grand old movie theatres housed the mighty Wurlitzer organs that had been made just for movie theatres. Organists would play rousing tunes to excite the crowd and show off the vast sounds and capabilities of the old organ. Following the opening numbers would be the main feature which would transport the patrons to a dream world far from reality for hours. Shirley Temple, Tarzan, and others entertained the crowds during the Saturday afternoon matinees. Contrast the excitement and exhilhiration of attending movies in crowded and extravagant theatres to today's visit to the neighborhood video store followed by movie viewing in the comfort of one's own home.
Some family amusements were seasonal in nature. My parents remember winter time treats of "snow candy". While the children filled pie tins with clean snow, Grandma boiled down the maple syrup until it would pour in a sticky, thread-like stream over the gathered snow for a sweet and sticky treat. My father in law recalls making homemade ice cream in the old hand cranked ice cream crocks anytime of year for entertainment. Cider making during apple harvest from the bruised or wormy apples could be a popular rural community event. Homemade root beer and soda made from commercial syrups, bottled and corked at home made a popular pasttime and tasty beverage.
Other families might spend their free time picking wild huckleberries, blackberries, blueberries and strawberries in season from rural hillsides to make tasty jellies, jams, and drinks to be enjoyed for the rest of the year. Yes, with a little ingenuity, people made themselves many delicious goodies just by using mother nature's gifts and very little cash. Contrast these virtually free events with today's frequent visits to Starbucks and neighborhood ice cream shops which require more cash than diligence and effort.
Children of the depression collected the "Big Little Books", small 3-1/4" by 4 1/4" books which fit into small hands and sold for a dime. Usually filled with 350 or more pages, these little books were the perfect fit and perfect price for children. Favorite titles included comic-strip characters like Little Orphan Annie, Tarzan, Mickey Mouse, and Buck Rogers. Later, as Big Little Books grew more and more popular, titles expanded to include characters from movies, radio and literature such as Tom Mix, the Lone Ranger, The Three Musketeers, Will Rogers, Shirley Temple and even Shakespeare's Mid Summer's Night Dream. Yes, those books held a special place in the hearts and minds of kids trying to build their own little familiy library as well as adding an exciting element of adventure into their young lives. Found on the shelves of antique stores today, these kid-size books opened up new worlds to young readers and bring back fond memories to those who grew up with "Big Little Books". How many homeschool families do you know who aren't still painstakenly collecting literature classics rather than indulging on pop literature such as Harry Potter, and other choices consisting of dubious morality, and challenge to adult authority?
Radio drama theater serial programs amused families who had finished their chores and the evening meal to gather around the radio to listen to their favorite programs. Radio programming often greeted the new day with religious devotionals followed by a schedule of breakfast club variety shows, moving on to more music and talk hosted by Arthur Godfrey. Afternoon radio shows events included old time soap operas, just as television does today. The depression is remembered for popular children's programs such as The Lone Ranger, Captain Tim Healy Stamp Club of the Air, and others. Contrast families gathered around the radio with today's children hooked into a walkman or an MP3 or watching MTV to listen to the popular music of today produced by rock stars with lifestyles we can only pray our children choose not to emulate.
Yes, the Depression years posed an extended time where people learned to live with hardships, simple home cooked meals, uncertainties, and living without. Most Americans say they never want to see the Depression years return. Compare Depression era living with today's lifestyle of busy schedules dominated by soccer leagues, convenience and fast foods, ready made clothing, consumer debt, life dependent on the internet, and other extravagances and indulgences! Given the choice, my preference is to rely on the old-fashioned merits of home cooked meals served around the dinner table, gratefulness for what I do have, and home centered values and family activities such as reading, hiking, gardening, and attending church and community activites. Whether your family is currently prospering, unemployed, or struggling to make ends meet today, I hope you and your kin will not only be inspired by those who had everything but money and consider what part of "depression style living" belongs to your family's lifestyle and ambitions.
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Post by benshelpmeet on Jul 6, 2005 14:28:03 GMT -5
Recipes made during the Depression! MEATS Boiled Finnan Haddie 2 pounds finnan haddie butter parsley lemon juice Free fish from bones if necessary. Soak in tepid water one hour, to freshen. Drain. Add fresh water, put on fire and bring to boil. Drain. Place in broiler on a well greased rack. Have broiler hot, then reduce the heat. Baste frequently. with melted butter. Cook about 30 minutes, depending upon the thickness of haddie. Turn during cooking. Serve on a hot platter with butter in which was used in basting. Add more if necessary. Sprinkle with finely chopped parsley. Pass lemon juice. Meatless Loaf 1 cup rice 1 cup peanuts crushed 1 cup cottage cheese 1 egg 1 tablespoon oil 1 teaspoon salt Combine all the ingredients together. bake in a loaf pan for 30 minutes or until loaf is good and set. Stuffed Turbans of Fish 6 long fish fillets 2 slices bacon 1/8 teaspoon pepper 1 teaspoon salt 2/3 cup white bread crumbs 2/3 cup corn meal crumbs 1/3 cup hot milk Minced bacon and fry until delicate brown. Add salt, pepper, crumbs, milk, and stir until well mixed. Fit fillets into greased muffin rings and arrange in a greased pan. Sprinkle with salt. Fill centers with stuffing, cover with greased paper and bake in moderate oven, 350/o for 20 minutes. Dot with bits of butter and continue baking until delicately browned. This recipe was intended to be used for the inexpensive frozen fish fillets that are frequently offered for sale. Swiss Loaf 2 lbs. round steak, ground 1 cup bread crumbs, moisten with milk 2 eggs 1 onion 1 mango, chopped fine 1 quart tomatoes Mix all ingredients together. Shape into a loaf. Bake slowly in Medium hot oven for 2 hours Baby Porcupines 1 pound ground round steak 1 cup bread crumbs 1 egg 4 tablespoons chopped onions 2 tablespoons chopped green peppers 1 teaspoon salt 1/8 teaspoon pepper 3/4 cup raw rice 1 cup tomato soup or tomato puree 2 cups water Mix all but last 3 ingredients. Shape into small balls and roll in the uncooked rice, Heat tomato soup and water in heavy pan with a tight fitting cover. {Dutch oven is the best} for this. Place balls in the tomato mixture cover and cook slowly 45 minutes or until meat is tender and the rice is done. Flapper Jacks with Meat filling 2 cups flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 2 cups milk 1 egg beaten 2 Tablespoons melted butter 1/2cup grated cheese shortening Mix, sift dry ingredients. Add milk, egg, butter. Mix well. Melt enough shortening in skillet to cover the bottom Make 6 thin pancakes about 5 inches across. brown on both sides. Put meat filling in the center of each, and wrap into rolls. Sprinkle with cheese, put in hot oven 400 degrees F; just until cheese melts Meat filling3 tablespoons shortening 1 tablespoon flour 1 cup milk or stock 1 1/2 cups chopped veal or chicken 1/2 cup diced celery 1/2 teaspoon salt, . 1/4 teaspoon paprika Blend shortening with flour and add milk. Stir to keep smooth. Add meat, and celery and cook slowly until celery is tender.Add salt and paprika. Veal Balls with Lemon Gravy 1 pound of ground veal 2 slices bread, moistened with milk 2 eggs some salt and pepper small soup bone 2 bay leaves 1 small onion 1/2 lemon sliced Cover soup bone with plenty water, add bay leaves,onion, and boil for 2 hours. Prepare veal, moistened bread, eggs,salt and pepper. Make into balls. Add these to soup and cook for 1 hour. Thicken the gravy with flour and add slices of lemon. Serve the balls covered with gravy and garnish with parsley. Braised Tongue This one sounds a little grose...  I'm sure they enjoyed it though... 1 fresh beef tongue 1 carrot 1 onion 1 potato 1 turnip 2 tablespoons flour Sprig of parsley 2 bay leaves 1 tablespoon worchestershire sauce 2 tablespoons butter Stalk of celery 1 quart of stock or water in which tongue was boiled salt and pepper Boil tongue 2 hours, Then take out and skin the tongue Place butter in baking pan, brown, add flour, mix well, add stock then add the vegetables, which should be chopped rather fine, Then all other ingredients. Stir until it boils, Then place tongue in the pan, cover and bake 2 hours basting often. If necessary add more water. When done pour gravy around the tongue and serve. Enjoy! |
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Post by benshelpmeet on Jul 6, 2005 14:42:31 GMT -5
Recipes handed down, made during the Depression. BREADSMother always made delicious home made noodles and dumplings. Mother's Dumpling Recipe 2 cups flour 4 teaspoons baking powder 1 teaspoon salt 2 tablespoons shortening 3/4 to 1 cup milk 2 quarts broth or more Sift flour, salt, and baking powder together. Add shortening, then milk until thick batter is obtained. Drop by teaspoonfuls in boiling broth cover and cook covered 10 minutes. {Broth should be boiling slow all the time while cooking} do not lift the lid while cooking. Mother's Home Made Noodles 1 cup, plus 1 rounded tablespoon flour 2 tablespoons milk 1 egg, plus 1 yoke 1/2 teaspoon salt Broth from, chicken or other On a bread board or in a large bowl, make a mound of the flour with a hollow in the middle. Beat milk, eggs, and salt together with a fork. Place in the hollow spot. Mix together from the outside in toward the center until you have a stiff dough. Let set for 5 minutes or so, no longer than 10 minutes, then roll out in two batches, as thin as you can. Keep flouring the dough as needed to keep dough from sticking to rolling pin. Roll up very tightly. Slice the rolled dough into thin strips. Separate at once and hang over a broomstick, or spread out on a table. Let dry 2 hours. Ten minutes before serving, drop into gently boiling broth, stirring constantly so that the noodles do not stick together. Noodles will be ready to serve when no longer doughy the clinging flour on the noodles will thicken the broth. Poor Man's Bread 1 cup flour 1 teaspoon baking powder Water Stir in enough water to make a batter and pour into greased skillet.{ use a cast iron skillet. Fry until brown on each side like a pancake. Taste great with homemade butter and jam. Hominy Corn Bread 1 cup hominy 1 tablespoon shortening, melted 2 eggs, beaten 1 cup milk 1/2 cup cornmeal 1/2 teaspoon salt 1 teaspoon baking powder Combine hominy, shortening, eggs, and milk. Add cornmeal, salt and baking powder. Let stand 5 minutes. Add 1 tablespoon more of milk if desired. Pour into large well oiled pan and bake at 425/o for 35 minutes or until a deep golden brown. Quick, Muffins 1/2 cups of flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 teaspoons sugar 1 egg 1/2 cup milk 1/4 cup of butter or butter substitute Mix into a bowl the flour, and baking powder, salt, sugar and egg. Add milk, pour gradually into the bowl with other ingredients, beating with a fork as it is added. When the mixture is smooth, add butter or butter substitute melted. Beat until the dough is smooth and creamy; this takes but a moment. Grease the tins and only fill them half with the batter.Place in hot oven 400 degrees F. Bake 25 Min. Home Made Rolls 3 cups scalded milk 4 tablespoons butter 3 tablespoons sugar 1 teaspoons salt 8 cups sifted flour 1 cake yeast foam dissolved in 1/4 cup lukewarm water Pour scalded milk over sugar, salt and butter. When lukewarm beat in 4 cups flour. Mix well and add the dissolved yeast foam. Cover closely and let rise in a warm place. When light add enough flour to knead. {4 cups.} Cover, let rise until light. Roll out to 1/2 inch thickness. Shape with biscuit cutter. Brush each piece with melted butter, crease through the center, fold over and press the edges together. Place in buttered pan 1 inch apart, and let rise until very light. Then bake in a brisk oven 15 minutes. { I used 400/o oven to bake them. } Sweet milk Doughnuts 2 tablespoons fat 1 cup sugar 1 egg 1 cup sweet milk 4 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon cinnamon or nutmeg 3 to 4 cups of flour { just enough to make a soft dough } Cream fat,add sugar, add milk and well beaten egg. Add 3 cups flour mixed and sifted with dry ingredients, then enough more flour to make dough just stiff enough to roll. With knife, toss about1/3 of dough onto a floured board, knead slightly to make smooth. Roll to thickness of about 1/4 inch. Use flour spatula freely to prevent dough from sticking to board. Cut with floured doughnut cutter. Fry in deep fat about 2 minutes. They should come quickly to the top. Brown on one side, turn and brown on the other side. Turn but once. Drain over fat and then on absorbent paper. When partly cool, or just before serving, sprinkle with powder sugar, or frost with favorite frosting. Dried Fruit and Soda Bread 3 cups all-purpose flour 6 ounces or 1 1/3 cups dried mixed fruit bits chopped 1 cup quick-cooking oats 1/3cup sugar 2 teaspoons baking soda 1 teaspoon salt 1 egg beaten 1/4 cup unsalted butter or margarine, melted 1 1/3 cups buttermilk Combine flour, fruit, oats, sugar, baking soda and salt in a large bowl. Make well in the center, in a small bowl, beat together egg, butter, and buttermilk. Add to well and stir just until dry ingredients are moistened. Do not over stir. Mixture should be lumpy. Turn dough into greased 2-quart oval baking dish. Bake 400/o in oven for 30 minutes or until golden brown and the loaf sounds hollow when tapped with finger. Serve immediately or cool completely. Store at room temperature in a tightly sealed container until ready to serve. Can be stored up to 1 week. Enjoy! |
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Post by benshelpmeet on Jul 6, 2005 14:52:55 GMT -5
COOKIES
Hermits
2 cups sugar
2 eggs, unbeaten
2 teaspoons baking powder
1 cup sweet milk
flour to thicken sufficiently to drop from spoon
1 cup raisins
1 cup pecans
1 cup butter
1 teaspoon cinnamon
1 teaspoon nutmeg
Mix the sugar, butter,eggs together. add the spices, cinnamon, nutmeg. Then add the baking powder, raisins and the milk. Mix just enough flour so that the dough will drop off the end of spoon. Add the nuts last. Drop dough off the end of spoon onto a greased cookie sheet, bake in a moderate oven at 350/o until cookies are golden brown. 8 to 10 minutes.
Rocks
1 cup butter
1 1/2 cup sugar
3 eggs
1 teaspoon soda, dissolved in 3 tablespoons water
3 cups flour
1 teaspoon cinnamon
3/4 pound dates, stoned and cut in 3 pieces each
1 1/2 pounds english walnuts, cut into 4 pieces each
Mix, then drop by spoon and bake, make small rocks by dropping just a small amount of dough from the tip of the spoon. Bake in hot oven, until done.
Ginger Ice Box Cookies
1 cup brown sugar 1/2 cup shortening
3 eggs, beat well
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 teaspoons ginger
1 teaspoon soda
1/2 cup molasses
4 1/2 cup flour
1 cup nut meats
Cream sugar and shortening. Add well beaten eggs, then the molasses. Sift all dry ingredients and add to the first mixture. Add nut meats. Form into rolls and place in refrigerator to chill. {over night is best Cut into thin slices with sharp knife and bake in a moderate oven, 375/o for 12 to 15 minutes.
Fruit Cookies
3 eggs
3 tablespoons cold water
2 cups sugar
1 teaspoon soda
3 cups butter
1 cup raisins
Add to this recipe figs, nutmeg, allspice, and cinnamon to your taste. Add enough flour to make a stiff dough. Bake in moderate oven until done.
Scottish Francies
1 egg
1/2 cup sugar
1/2 tablespoon melted butter
1/3 teaspoon salt
1/4 teaspoon vanilla
1 cup rolled oats
Beat egg until light; add gradually sugar. Then add remaining ingredients. Drop from tip of spoon on to a thoroughly buttered inverted pan. Spread with knife dipped in cold water, into circular shapes. Bake in slow oven 12 minutes.
Molasses Cookies
2 cups rolled oats ground fine
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1 1/2tablespoons melted shortening
1/4 cup molasses
1/4 cup milk
Mix the dry ingredients, add shortening, molasses and milk. Mix thoroughly. Flour a board with a little of the ground rolled oats. Roll out in a thin sheet and cut with a cookie cutter. Bake in a moderate oven, 350/o, for about 12 minutes.
Oatmeal Rocks
1 cup butter or fat
1 cup sugar
2 beaten eggs
2 cups flour
2 cups oatmeal
1/4 cup sweet milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup chopped raisins or dates
1 cup chopped hickory nuts or walnuts
Cream butter and sugar and add eggs. Mix the rest of the dry ingredients, and sprinkle over the raisins and nuts meats. Combine the mixtures, adding only enough milk to make a stiff dough. Drop on a buttered tin an inch apart. Bake in a moderately hot oven 350/o.
Chocolate Crullers
1 cup sugar
1 tablespoon of melted butter
1 level teaspoon of salt
1 level teaspoon of cinnamon
2 tablespoons melted chocolate
2 eggs, well beaten
Then add
1 cup of sweet milk
2 teaspoons of baking powder
3 cups flour, and more flour to roll soft. fry in hot lard
Fruit Loaf Candy
1 pound light brown sugar
1 pound pulverized sugar
1 pint sweet cream
1 teaspoon cream of tartar, dissolved in little warm water
1/4 pound candied cherries, cut into small pieces
1/4 pound candied pineapple, cut into small pieces
Mix very thoroughly, then boil until a firm, soft ball will form in water. Let stand a few minutes, then stir with a spoon, then knead on a board until creamy. Just before done add the candied cherries and pineapple. Mound mixture into three loaves.
Cleveland' Choice Candy
4 cups brown sugar
1 cake chocolate
1 cup cream
Boil cream and sugar until it will form a soft ball when dropped in cold water. Remove from fire and beat until stiff enough to shape. Form into small balls or oblong pieces, and set aside to harden. Melt 1 cake of "dot" chocolate, or unsweetened chocolate if preferred, over hot water in double boiler. When cool enough about 80/o, dip one piece at a time and place on waxed paper. If chocolate is to hot the candies will have a spreading base.
Divinity Fudge
2 2/3 cups sugar
2/3 cup white corn syrup
2/3 cup cold water
2 egg whites
1 teaspoon vanilla
1 cup nuts
1 teaspoon rumford baking powder
Stir well together the sugar, corn syrup and water; allow to boil without stirring until it forms a hard ball in cold water, pour this over the stiffly-beaten egg whites, beating constantly. Cool, add vanilla, nuts and baking powder.Beat until cool and thick enough to set. Pour onto a buttered platter and cut when cool.
Candied Orange Peel
4 oranges, peeled
2 cups water
2 cups sugar
8 drops oil of peppermint
1/2 cup cinnamon candies
Cut orange peel into thin strips with scissors. Put in a saucepan, cover with cold water and let come to a boil. Drain, cover again with cold water and bring to a boil again. Drain; Add sugar and water. Bring to a boil; Add cinnamon candies, continue to cook slowly until all but one tablespoon of syrup has boiled away. Dredge in sugar.
Peppermint Taffy
1 can karo syrup [white]
1 tablespoon butter
2 cups sugar
Cook until it hardens or threads; add one-half teaspoon essence of peppermint. Pull until white
English Butter Toffee
1 cup blanched almonds, chopped
1 cup butter
1 cup brown sugar, fimly packed
2 candy bars sweet chocolate [5 cent ones)
Sprinkle 1/2 cup almonds over buttered platter. Place butter in heavy skillet, add sugar, and mix thoroughly. bring to boil and continue boiling 8-10 minutes, stirring constantly. Pour over almonds in buttered platter in thin sheet. When set but still warm, arrange pieces of chocolate bars over mixture. As chocolate melts, spread over candy with spatula and sprinkle surface with remaining almonds. Cool and break into pieces.
Maple Fudge
5 cups light brown sugar
1 cup milk
1 tablespoon butter
1 pound nuts, chopped
1 tablespoon vanilla
Boil all together, stirring all the time, until you can roll out in soft balls when dropped in cold water. Before taking off the stove, add nuts and the vanilla, stir these into the mixture so that the nuts are all blended in real good. Then pour into a buttered pan as for fudge and let cool, then cut into squares.
Cream Fudge
1 cup white sugar
1 cup brown sugar
1/2 cup milk
2 tablespoons corn syrup
2 teaspoons butter
speck salt
4 drops flavoring
Cook sugar, milk, and syrup together until it will form soft ball when dropped in cold water. Remove from fire and let cool until it begins to thicken. Add flavoring. Beat until creamy. { Nuts, figs, coconut or candied cherries may be chopped and added to fudge while beating if desired.
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Post by benshelpmeet on Jul 6, 2005 15:04:13 GMT -5
CASSAROLESHere are some of the Casserole Recipes made during the depression years. POOR Man's Casserole 1 small head of cabbage 2 large potatoes 1 large onion, diced 1 1/2 pounds of hamburger 1 teaspoon cumin 1/2 stick butter or margarine 1/2 teaspoon salt, more or less. depending on taste pepper to taste dash of paprika Cut cabbage into cubes, salt and pepper to taste and cook until well done. Drain. Peel and quarter potatoes. Salt and cook until well done. Drain and mash potatoes with butter but make sure the mash potatoes are on the dry side. Place hamburger in large skillet, add onion and cook until well done. Drain off all the fat. Stir in the cumin. Line baking dish at least 3" inch deep with cabbage. Place meat mixture on top of cabbage. Cover the top with the mash potatoes, sprinkle with paprika. Bake for 25 minutes at 350/o. makes 4 large servings. In the casserole you had your whole meal. Meat potatoes and your vegetable. Lima Beans en Casserole 1 1/2 cups lima beans, fresh, dried or canned, 1/4 pound bacon 1 cup milk 2 medium sized onions salt and pepper 1/4 green pepper flour Cook beans until tender. Sear bacon in hot frying pan, then remove from pan and add onions and sliced green peppers. Cook these until tender. In greased casserole place layer of lima beans. Sprinkle onions and small pieces of bacon, salt and pepper to taste and a little flour over the surface of beans. Repeat until all material is used. Add milk and bake in oven, 400/o for 30 minutes. just before removing from the oven increase the heat 2minutes. Just to brown. If already brow omit this extra 2 minutes. Beef Casserole 1 cup rice 1 quart canned tomatoes 2 teaspoons salt 1 teaspoon sugar little pepper 1 small onion 1 pound ground beef Wash rice thoroughly. Add tomatoes, add seasonings, half the salt and pepper and all the sugar. Let stand for about 2 hours, then add ground beef seasoned with remaining salt, pepper, and the minced onion. Mix all well. Pour into casserole, cover and bake in a moderate oven for about 1 hour, then uncover and continue to bake for 30 minutes. If tomatoes are a solid pack, it may be necessary to add just a little water to the mixture. Serves 4 Casserole of Vegetables with Ham1 pound cabbage 2 cups carrots, cubed 2 cups turnips, diced 1 quart tomatoes 3 onions, sliced bit of bay leaf 1 cup celery, diced or 1 teaspoon celery seed end of ham 3/4 cup uncoated or polished rice 6 cloves 6 peppercorns Quarter the cabbage and place in a deep casserole dish or pan. Add other vegetables alternately with the rice. Put the ham {from which the skin has been removed} in the middle, together with the spices, tied in a small piece of clean muslin cloth. Cover with boiling water and cook very gently for 3 hours in a slow oven at 275 degrees F.. Hot Dog Casserole 1 large green pepper, cut into long slivers 1 large onion, cut in half, then in long slivers 1 clove garlic, chopped 2 tablespoons bacon fat 4 medium potatoes, peeled and cut into 2" inch pieces 8 hot dogs, cut into 1/2 inch pieces 8 ounces tomato sauce 1/2 cup water dash cinnamon salt and pepper to taste 1/2 teaspoon brown sugar Preheat the oven at 350/o. In a large frying pan, place green pepper, onion, and garlic in bacon drippings.Saute until slightly tender but not soft. Set the pan aside. Place potatoes in a large saucepan filled with salted water. Cook the potatoes at a slow boil for 10 minutes. Drain and set aside. To prepare sauce, put tomato sauce, water, brown sugar and cinnamon in a large bowl. Add salt and pepper to taste, mix well. Add the sauteed vegetables, potatoes and hot dogs to the sauce. Mix well. Place the mixture into a greased 2 quart casserole dish or pan. Cover the dish and bake for about 45 to 50 minutes. Allow the dish to set for a few minutes before serving. Scalloped Corn 1 can corn 3 eggs 3 tablespoons butter 2 cups sweet milk 1/2 cup soda cracker crumbs 1 tablespoon sugar 1 teaspoon salt Beat eggs separately, put 1 teaspoon of butter in baking dish and 2 tablespoons butter melted butter into cracker crumbs. Add yokes of eggs, milk, salt and sugar to corn, fold in whites of eggs. Bake in casserole dish for fifty minutes in moderate oven. Stuffed Cabbage 1 medium head cabbage 2 ounces pork, chopped fine 2 ounce veal 2 tablespoons butter 2 egg yokes 1 teaspoon salt 1 teaspoon parsley 1 teaspoon onion 1 cup crumbs 1 pimento Parboil cabbage, drain and let cool. Open leaves and scoop out center of cabbage, save the center and chopped it fine, add bread crumbs, moistened with butter, add meat, seasoning and the cabbage that has been chopped fine. Mix these all together. Stuff into the cavity of the cabbage. fold the leaves back over, and tie with a string to hold. Bake in moderate oven for about 3 hours. Spanish Rice 6 slices chopped bacon 1/4 cup chopped onion 1/4 cup chopped green peppers 2 cans canned tomatoes 3 cups cooked rice 1 cup uncooked rice { makes about 3 cups of cooked rice } 1 teaspoon salt 1/8 teaspoon pepper Fry bacon until crisp, remove bacon, then cook onion and green peppers until the onion turns a yellow color. Add all remaining ingredients to the bacon and onion mixture. Bake in greased casserole dish, at 350/o for 30 minutes. If desired sprinkle grated american cheese over the top before baking This recipe will serve 8. Enjoy!
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Post by benshelpmeet on Jul 6, 2005 15:14:55 GMT -5
These are recipes fixed during the depression!
Wilted lettuce
1 large bowl of fresh clean garden picked lettuce pieces
8 slices of bacon fried and crumbled. {more if you like}
1 small onion diced small
3 tablespoons vinegar
2 tablespoons water
2 teaspoons sugar
Break lettuces into a large bowl and salt and pepper. Add remaining ingredients to bacon fat in frying pan. {use not more than 4 tablespoons of the bacon fat} Bring this to a boil stirring constantly, pour over the lettuce, toss lightly with salad fork and spoon until the lettuce is wilted.
Layer Cake Salad
Tomato Layer
2 tablespoons gelatin
3 cups tomato juice
2 teaspoons lemon juice
1 teaspoon sugar
1 teaspoon onion juice
1 teaspoon worchestershire sauce
1 teaspoon salt
few grains pepper
Cucumber Layer
1 package lemon flavored gelatin
1 teaspoon salt
1 tablespoon vinegar
3 tablespoons green peppers, chopped fine
5 tablespoons cucumbers, chopped fine
Soak plain gelatin in 1/4 cup tomato juice. Scald 3/4 cup tomato juice and add to gelatin, stir until dissolved. Add remaining tomato juice and other ingredients in the tomato LAYER group. Pour 1 1/2 cups into round or oblong loaf pan which has first been rinsed in cold water; allow to set. Prepare lemon flavored gelatin according to directions on package. Add salt and vinegar. Chill in refrigerator until mixture begins to stiffen. Add the chopped peppers and cucumbers. Pour this mixture on top of tomato gelatin in mold; allow this layer to set. When this mixture is firm enough to hold another layer, pour remaining tomato juice mixture over it. Place again in the refrigerator until very firm. When ready to serve unmold "layer Cake" on serving tray or platter, "Frost" with mayonnaise and decorate with sliced stuffed olives. Surround with chicory or other salad greens.
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Cottage Cheese Salad
1 package lime jello
1 3/4 cup boiling water
pinch salt
2 teaspoons vinegar
1/2 cup mayonnaise
1 cup cottage cheese
1 small onion, chopped fine
let set until beginning to gel in refrigerator. Then remove and whip the mix Add 1/2 cup mayonnaise, 1 small onion chopped fine and 1 cup cottage cheese. return to a mold and place in the refrigerator covered until firm and ready to serve.
Vegetable Aspic Salad
1 box knoz's gelatine soaked in a little cold water
1/2 pint boiling water
1/2 pint iced water
1/2 cup sugar
1 cup vinegar
1 small can pimentos
3 green peppers
2 bunches celery, all chopped fine
2 cups cabbage, cut fine with slaw cutter
Mix all the above ingredients together, and pour into mold. Cover and place in refrigerator
Waldorf Salad
2 cups apples diced
3 tablespoons lemon juice
1 cup diced celery
1 cup diced oranges
1/4 cup sliced dates
2/3 cup chopped nuts
1/4 teaspoon salt
1/4 cup sugar
mayonnaise dressing
Marinate apples in lemon juice. Add celery, oranges, dates, nuts, salt, and sugar. moisten with mayonnaise. Mix lightly with 2 forks, serve on lettuce leaf. for individual salads, by each plate.
Depression Salad
1 can yellow hominy, drained
1 can black eyed peas, drained
1 green pepper, chopped
1 tomato, chopped
1 small onion, chopped
2 ribs celery, diced
1/4 cup cooking oil, optional
1/4 cup vinegar
salt and pepper to taste
Mix all the above ingredients together and serve hot or cold.
Pineapple Salad
6 slices pineapple, cut in dices
3 tablespoons pimento, cut fine
2 cups marshmallows, cut in small pieces
1 cup pecans, chopped, but not to fine.
2 tablespoons sugar
1/8 teaspoon dry mustard
1/4 teaspoon salt
1 cup whipped cream
1 tablespoon lemon juice
Mix pineapple and pimentos thoroughly together and let stand several hours, then just before serving, mix nuts, marshmallows, and cream
Perfection Salad
2 tablespoons gelatin
1/2 cup cold water
1/2 cup mild vinegar
1 1/2 tablespoons lemon juice
1 teaspoon worcestershire sauce
1 cup boiling water
1 cup ginger ale
1/2 cup sugar
1 teaspoon salt
1 cup finely shredded cabbage
2 cups celery, cut in small pieces
2 pimientos or 1/4 cup red or green peppers, cut in small pieces
Soak gelatin in cold water, add boiling water, then vinegar, ginger ale, lemon juice and salt. Strain and when mixture starts to thicken, add remaining ingredients. Turn into a lightly greased mold and chill. Serve on lettuce and garnish with mayonnaise.
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Post by benshelpmeet on Jul 6, 2005 15:34:01 GMT -5
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Post by benshelpmeet on Jul 6, 2005 21:09:31 GMT -5
PASTAS
Savory Spaghetti
1/2 pound spaghetti
1 can #2 size tomatoes
2 teaspoons flour
1/2 green peppers
2 onions
3 slice bacon, cubed
1/2 teaspoon rumford baking powder
4 stalks celery, diced
1/4 pound cheese
Make sauce of the juice of the tomatoes, strained and seasoned. Chop onions and cook in the fat obtained from frying the bacon. Add bacon cubes, 2 teaspoons flour and blend. Add tomato juice and baking powder. combine with green peppers, celery, and cheese. Add spaghetti, previously cooked. Combine thoroughly and cook in casserole one and half hours
Philippine Goulash
2 cans red kidney beans
1/2 pound bacon, sliced
1 quart canned tomatoes
1 teaspoon rumford baking powder
1/4 pound cheese
salt and pepper to taste
Cook the bacon crispy, then lift it from the pan. Add the kidney beans to the bacon fat. Then tomatoes to which the baking powder has been added. Stir all together. Season to taste with the salt and pepper. Place this in a dish . Cover closely, set in moderate oven and cook slowly for about 1 hour. Then remove the cover and sprinkle cheese which has been grated, arrange the bacon strips over all and cook for 10 minutes longer.
Pork and Noodles
2 cups egg noodles, uncooked
1 1/2 pounds of ground pork
2 onions, chopped
1 large can tomato soup, 16oz.
1 1/3 cups water
1/2 pound cheese
2 teaspoon salt
1/4 teaspoon pepper
Cook the noodles in boiling salted water. Drain. Rinse. Cook meat and onions together until brown and cooked well. Add the tomato soup, water, cheese which has been grated, salt and the pepper. Pour into a casserole dish in a moderately hot oven, or place in a heavy skillet and cook slow on top of stove. about 45 minutes or until ingredients have cooked together well.
Fried Macaroni and cheese
1 pound macaroni
3 to 4 cups water
1/2 teaspoon salt
1/4 pound margarine or butter
3 eggs
1 1/2 cups cheddar cheese, shredded
Cook macaroni in water and the salt until tender. Drain. In a large skillet, heat the butter or margarine, pour the well drained macaroni into the skillet. Beat the eggs as for scrambled, pour this over the macaroni. Fry on medium heat. Add the shredded cheese over the top and cook until the eggs, macaroni, and cheese are all blended and a golden brown on both sides.
Noodles Western Style
3 ounces noodles, { about 2 1/4 } cup
1/2 small green pepper
1 1/2 tablespoons bacon fat or meat drippings
1 1/2 tablespoons flour
2 cups cooked or canned tomatoes
1 tablespoon minced parsley
1 cup chipped corned beef, spiced ham, or dried beef
1/4 teaspoon salt
little pepper
Cook noodles 10 minutes in boiling salted water. Drain. Cook green peppers in fat in large frying pan until tender. Blend in flour and other ingredients. Simmer 5 minutes to thicken. { 2 1/2 cups raw tomatoes, cut in pieces, may be used instead of 2 cups of cooked ones.} Add noodles and simmer 10 to 15 minutes longer.
Macaroni Papoose
1 package macaroni { broken in 1/4-inch lengths }
1/3 cup milk
grated cheese
small amount horseradish
thin slices raw smoked ham
Cook macaroni until tender, spread slices of ham with macaroni, horseradish and cheese. Roll slices and skewer or tie together. Place in shallow baking dish with milk. Bake in moderate oven for 35 minutes. Serve hot with dish of crushed pineapple to sprinkle over each "pappose" as desired. Bake at 350/o. { If I remember right when Mother made these, she drained the water off the macaroni after cooking it, however the recipe does not say to drain.}
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Post by benshelpmeet on Jul 6, 2005 21:17:34 GMT -5
DESERTS
Out of five hundred recipes sent to the late Queen Victoria, This one she choose and it was awarded a prize.
Plum Pudding
1 pound raisins
1 pound suet, chopped fine
1 pound stale bread crumbs
1/4 pound sugar
1 lemon, grated rind and juice
1/4 pound flour
1 pound currants, washed and dried
1/2 nutmeg, grated
5 eggs
1/2 pint milk
1/2 pound minced citron and lemon peel
Mix all the ingredients together, beat the eggs and add them to the milk, then pour them over the dry ingredients and thoroughly mix. Pack into greased pudding moulds and steam 6 hours at the time of making and steam again 2 hours when wanted to use. Serve with either brandy or nutmeg sauce. This mixture will make about 6 pounds.
Snow Ice Cream
2 eggs beaten
6 tablespoons sugar
1 1/2 cups half and half
1 1/2 teaspoons vanilla
In a large bowl, add sugar to the beaten eggs, and mix real good until all are blended well. Add half and half, and the vanilla. Cook over low heat, stirring constantly until slightly thickened. Chill. Then put on your boots grab a large roaster pan and large spoon and fill pan with clean fresh snow. As soon as you get in, start mixing the snow to the cooled mixture until it is thick, then enjoy
Mash Potato Cake
4 eggs
1 scant cup of butter
2 cups sugar
1 cup mashed potatoes
1/2 cup milk
1/2 cup cocoa
1 cup chopped nuts
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
2 teaspoons baking powder
1 teaspoon vanilla
2 1/2 cups flour
Mix together eggs, butter, sugar until creamy. Add the mashed potatoes, blend well. Sift the flour once add the baking powder sift again, then add the cocoa, cinnamon, nutmeg, cloves, to the flour, add alternately the flour mixture and milk to the first 4 ingredients. Mix well add the vanilla and the nuts stir until all are blended. Pour into either loaf or cake pans that have been greased. Bake in a moderately hot oven at 350/o for 35 to 45 minutes, or until when checked with tooth pick comes out clean, or when press with finger on top of cake and it springs back.
Berry Flamingo
1 quart fresh berries
1 cup sugar
1/2 cup minute tapioca
1/2 teaspoon salt
2/3 cup boiling water
2 cups berry juice drained from berries
1/2 cup cream, whipped
Crush berries slightly, add sugar and let stand 30 minutes. Add tapioca and salt to water. Cook in double boiler 15 minutes, or until tapioca is clear, stirring frequently. Add berry juice to the tapioca mixture and chill. Pour half this mixture into parfait glasses. Chill until firm. Fold cream into remaining tapioca mixture. Chill. Just before serving, top with crushed berries. Serves 8
Fudge Chocolate Cake
1/2 cup Shorting
1 1/2cup Sugar Cream these two ingredients together.
Add 2 eggs mix well. Sift together the following ingredients
2 1/4 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon baking powder Add to above mixture alternately with
1 cup milk
Mix 1/2 cup cocoa + 1/3 cup hot water to form a smooth paste.Mix this in the batter
and add 1 teaspoon Vanilla
Bake in 2 round layer cake pans,greased and dusted with floured place in hot oven at 350 0/ oven for 40 to 45 minutes. Remove, cool, and frost with favorite icings.
Frozen Custard
2 cups milk
4 teaspoons cornstarch {use the whites for making meringues, ect.}
4 egg yokes
2/3 cup sugar
1 cup cream
1 teaspoon vanilla
Scald milk in the upper part of a double boiler. Add cornstarch and sugar mixed, and cook for 10 minutes. Pour over the slightly beaten egg yokes. Return to double boiler and cook 5 minutes more or until custard thickens. Cool, then add vanilla and fold in cream which has been whipped until it holds it shape. freeze for 2 1/2 hours in the mechanical refrigerator, or turn into mold, cover tightly, and bury in equal parts of ice and salt. Will freeze in about 2 hours.
Rice Pudding
1 quart scalded milk
1 cup boiled rice
1/2 cup sugar
1/4 teaspoon salt
2 eggs
Rice may be cooked in either water or milk. Stir into milk, add sugar,salt and eggs yokes, slightly beaten. 1 tablespoon butter my be added. flavor as desired. Bake or steam in buttered shallow dish, till firm. yolks only may be used. Save whites make meringue if desired.
Depression Cake
1 cup raisins
2 cups cold water
1 cup sugar
2 tablespoons butter
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon baking soda
Cream butter and sugar until real smooth. Cook raisins in water until water is reduced to 1 cup. Sift all dry ingredients together. Add the dry ingredients alternately with the raisins and the liquid. Grease and flour a tube or loaf pan. Pour the cake mixture into pan and bake in a 350/o oven for 20 to 25 minutes, or until done when tested with a tooth pick in the center of the cake.
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Post by benshelpmeet on Jul 6, 2005 21:24:58 GMT -5
PASTRIES
Rumford Five Minute Pastry
2 cups flour
1/2 teaspoon salt
1 teaspoon rumford baking powder
3/4 cup shortening
1 egg yolk
ice water
Sift together the flour, salt and baking powder; then cream the shortening in a bowl as for cake, As soon as it is light and creamy, add the sifted flour, mixing it in with a knife, not touching with the hands. Beat the yolk of egg, and add a little ice water to it just enough to moisten the pastry - probably 2 tablespoons. Use no more than needed to make a firm dough. Roll at once on a floured board, Bake in hot oven 475/o about 10 to 12 minutes.
Butter Scotch Pie
1 1/2 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup light brown sugar
2 eggs yolks only
1 tablespoon burnt sugar
1/2 teaspoon vanilla
pinch salt
Bake the Pastry first. Melt butter, mix with flour, add beaten egg yolks; then brown sugar and the burnt sugar, salt, vanilla, and milk. Cook to custard consistency. Put in baked crust and make a meringue with the egg whites. Put this on top of pie brown in the oven just long enough for the meringue to be golden brown.
Cream Puffs
1/2 cup butter
4 eggs
1 cup boiling water
1 cup flour
Pour butter and water in saucepan and place on front of range. As soon as boiling point is reached, add flour, all at once, and stir vigorously. Remove from the fire as soon as mixed and add unbeaten eggs, one at a time, Beating until thoroughly mixed between additions of eggs. Drop by spoonsful on aa buttered sheet, one and a half inches apart shaping with handle of spoon as nearly circular as possible, having mixture slightly piled in center, Bake 30 minutes in a moderate oven. 400/o. With a sharp knife make a cut in each large enough to admit of filling or whipped cream, sweetened and flavor to taste.
This recipe makes 18 small puffs. If cream puffs are removed from oven before they are thoroughly done they will fall. If in doubt, take one from oven and if it does't fall this is sufficient proof that the others are done.
Cherry Glaze Pie
2 1/2 cups drained and pitted cooked cherries
1/2 cup sugar
1 package cherry flavored gelatin
Cherry juice and water to make 2 1/4 cups
1/4 teaspoon salt
1 9-inch baked pie shell
Combine cherries and sugar. If sweetened, cooked cherries are used additional sugar may not be needed. Dissolved gelatin in boiling cherry juice and water. Add salt. Pour over cherries, stirring occasionally as mixture cools. Chill. When slightly thickened, turn into cold pie shell. Chill until firm and cover with a 3 minute meringue.
Three Minute Meringue
2 unbeaten egg whites
1/2 cup sugar
dash salt
2 tablespoons water
few drops vanilla
Put egg whites, sugar, salt, and water in upper part of double boiler. Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water and beat for 1 minute. Remove from fire and continue beating 2 minutes longer. Add flavoring. Beat well. Allow to cool thoroughly before putting on the pie.
Cherry Tarts
1 1/2 cups flour
1/2 teaspoon salt
3 teaspoon baking powder
6 tablespoons shortening
1/3 cup cold water
1 quart pitted cherries
Sift dry ingredients together; rub in shortening very lightly with finger tips. Add water slowly, just enough to make a stiff dough; roll out very thin on a floured board and line patty pans, being very careful to have pastry come well over the edges of the pans Bake in oven at 400/o, about 12 to 15 minutes. Fill with cherries. Cover with hot syrup made as follows.
Add 1/2 cup sugar and 1 cup of cherries to 1 cup boiling water; bring to a boil and strain. Add 1 tablespoon cornstarch which has been mixed with a little cold water. Cook over hot fire for 1 minute or two, stirring constantly; then cook very gently until thick. Pour immediately over cherries. Serve tarts either hot or cold. Other fruits can be used in place of the cherries.
Apple Dumplings
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
4 apples
4 tablespoons sugar
2 teaspoon butter
1 teaspoon cinnamon
Sift together flour, baking powder and salt; rub shortening in lightly with finger tips. add just enough milk to make a dough. Roll out 1/8 inch thick on floured board; divide into four parts; lay on each part an apple which has been washed, parred, cored and sliced; put one teaspoon sugar with 1/4 of butter on each; wet edges of dough with cold water and fold around apple, pressing tightly together. Place in pan, sprinkle with cinnamon, remainder of sugar and put 1/4 teaspoon butter on each dumpling. Bake about 40 minutes in moderate oven 350/o.
Lemon Meringue Pie Sister Darlene's favorite! hint hint..
1 1/2 tablespoons butter
8 tablespoons flour
1 cup sugar
1/4 teaspoon salt
2 cups water
2 egg yokes
1 lemon grated rind of 1/2 the lemon, but the juice of the whole lemon
2 tablespoons confectioner's sugar
2 egg whites
1 pie shell baked
Melt butter, add flour, sugar, salt, water, and beaten egg yokes. Mix well. Cook over hot water in double boiler until thick, stirring constantly. Remove from fire, add lemon juice and rind and mix well. Pour into a baked pie shell. Cover with meringue made by beating the confectioner's sugar into the stiffly beaten egg whites. Bake in moderate oven , 300/o until the meringue is done. About 25 to 35 minutes, and sometimes even longer.
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Post by benshelpmeet on Jul 6, 2005 21:34:32 GMT -5
JAMS AND JELLIES
Gooseberry Jam
5 pounds gooseberries
4 pounds sugar
1 tablespoon cinnamon
1/2 tablespoon cloves
1/2 tablespoon allspice {each of these spices are to be ground}
1 pint vinegar
Put vinegar, spices {in a sack}, and sugar on to cook; as soon as the syrup begins to boil, add fruit. Cook 3 hours slowly.
Watermelon Preservers
Pare and cut in stripes the rind of ripe watermelon. Soak in salt water over night. Cook in fresh water the next morning until tender. Drain. Add equal weight of sugar and let stand again over night. Add one-half as much of water as sugar and cook until clear. For flavoring, add while cooking one sliced lemon and a few pieces of ginger root, or a stick cinnamon and white cloves. If a sweet pickle is desired, add one cup vinegar to a melon.
Yellow Tomato Preserves
1 pound of yellow ripe tomatoes
1 pound sugar
2 ounces preserved canton ginger
2 lemons
Cover tomatoes with boiling water and skins can easily be removed. Add sugar and let set over night. In the morning pour off the syrup and boil until quite thick. Skim off the foam, then add the tomatoes, ginger, and lemons, which have been sliced and bar boiled. Cook until tomatoes have clarified appearance.
Rhubarb Jam
7 cups rhubarb {cut in 1/2-inch pieces}
4 cups sugar
1/2 pound of candy orange slices, {cut in large pieces}
Add sugar to rhubarb and cook until sauce is thick. Add candy slices, and cook two to three minutes longer. Put into sterilized jars and cover with melted paraffin.
Beet Jelly
12 - 13 medium beets [peel and cut into small pieces]
1/2 cup lemon juice
1 pkg sure jell
6 cups sugar
Wash beets and peel, cut into small pieces. Grind and cover with water. Cook until tender strain through a jelly cloth. add lemon juice, sure jell, stir until dessolved. Put over high heat and stir until mixture boils hard. At once stir in 6 cups sugar, bring to a full rolling boil, boil hard 1 minute or until jelly sheets from spoon. Remove from heat skim off foam and pour into glasses cover with paraffin.
Spiced Grapes
7 pounds grapes
5 pounds sugar
2 tablespoons cinnamon
2 tablespoons cloves
2 tablespoons allspice
1 teaspoon nutmeg
1 lemon, sliced thin
3 oranges, sliced thin
1/2 pint good vinegar
Use pulp only at this point, cook,Then put through grinder to remove the seeds. Now add the skins, sugar spices, fruits and vinegar and cook to the consistency of marmalade.
Elderberry Jelly
5 quarts elderberries
2 lemons {Juice only}
5 pounds sugar
Place berries in a saucepan and crush. Heat gently and simmer for 15 minutes. Squeeze out the juice in a jelly bag. Put the juice {about 3 cups}in a pan with the lemon juice. Add sugar and mix well. Bring to a boil and boil gently for 20 minutes. Test on a plate. If spoonful does not thicken in a few seconds, boil another 5 minutes. Pour into jelly glasses. use canning guide for processing
December Jam
3 pounds prunes
3 pounds raisins
3 oranges
3 pounds sugar
3/4 pounds nut meats if desired
Cook prunes and remove the seeds. Pour 2 cups of water over the seeds and let stand 1 hour.Strain. Combine this liquid with that in which prunes were cooked. Add prunes,seeded raisins, sugar and oranges which have been cut in thin slices. Cook 25 minutes. Add nut meats and cook 10 longer. This quantity makes 16 glasses, and provides an excellent filling for a cake, or sauce over ice cream.
Garfield Jam
4 pounds seeded plums
4 pounds seeded peaches,peeled
4 pounds light brown sugar
1 pint vinegar
1 tablespoon cinnamon
1 teaspoon cloves
Boil plums, peaches until tender very slow. Add brown sugar,vinegar,cinnamon, and cloves. Boil until thick, can and seal. This quantity makes about 5 pints.
Sunshine Strawberries and Cherry preserves
Use equal weight of sugar and fruit. Put fruit in the preserving kettle in layers, sprinkling sugar over layers. The fruit and the sugar should no be more than 4 inches deep. Place the kettle on the stove and heat slowly to the boiling point. When it begins to boil, skim carefully. Boil ten minutes, counting from the time the fruit begins to bubble. Pour the cooked fruit into platters, having it about 2 or 3 inches deep. Place the platters in a sunny window in an unused room for 3 to 4 days. or put fruit in a shallow pan, cover with a sheet of glass and set out of doors in a sunny place. The fruit will grow plump and the syrup will thicken almost to a jelly. Put the preserves, cold,into jars or glasses. Note!! if cherries are used, and not seeded, add 1 or 2 tablespoons water to each layer of sugar.
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I'm sure they enjoyed it though...