Recipes Tried & True (1894 Cookbook), Mega Cookbook and Recipes Collection

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Ebook - Recipes Tried And True (1894 Cookbook).txt
RECIPES TRIED AND TRUE.
COMPILED BY THE LADIES' AID SOCIETY OF THE FIRST PRESBYTERIAN CHURCH,
MARION, OHIO.
"We may live without poetry, music, and art;
We may live without conscience, and live without heart;
We may live without friends; we may live without books;
But civilized man cannot live without cooks."
--OWEN MEREDITH
MARION, OHIO:
PRESS OF KELLEY MOUNT.
1894.
Entered according to Act of Congress in the year 1894 by the
LADIES' AID SOCIETY OF THE FIRST PRESBYTERIAN CHURCH, MARION, OHIO.
In the Office of the Librarian of Congress at Washington.
To the Mothers, Wives, Sisters and Sweethearts of the Good Men of
America this Book is Dedicated by the "TRUE BLUES."
PREFACE.
Although in putting forth this little book we do not claim that we are
filling a "Long felt want," yet we do feel that its many tried and
true recipes from our own housekeepers will be very welcome. We also
believe that it will not only be welcomed by those who recognize the
names and merits of the various contributors, but by all housekeepers,
young and old. There can never be too many helps for those who, three
times a day, must meet and answer the imperative question, "What shall
we eat?"
To the many who have helped so willingly in the compilation of this
book, the Editorial Committee would extend a grateful acknowledgment.
For the literary part of the work, we would beg your indulgence, since
for each of us it is the first venture in the making of a book.
MENUS.
"All the labor of man is for his mouth, And yet the appetite is not
filled." --SOLOMON.
SUNDAY BREAKFAST (WINTER). MRS. T. H. LINSLEY.
Oat Meal. Boston Brown Bread. Boston Baked Beans. Coffee.
PLAIN DINNER. EUGENE DE WOLFE.
Tomato Soup. Boiled Fish. Lemon Sauce. Roast Lamb. Mint Sauce.
Stewed Tomatoes. Sweet Potatoes. Spanish Cream. Coffee.
PLAIN DINNER. EUGENE DE WOLFE.
Bouillon. Boiled Spring Chicken. New Potatoes. New Peas. Lettuce,
Mayonnaise Dressing. Rhubarb Pie. Cheese. Crackers. Coffee.
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Ebook - Recipes Tried And True (1894 Cookbook).txt
OLD-FASHIONED THANKSGIVING DINNER. GAIL HAMILTON.
Roast Turkey, Oyster Dressing. Cranberry Sauce. Mashed Potatoes.
Baked Corn. Olives. Peaches. Pumpkin Pie. Mince Pie. Fruit.
Cheese. Coffee.
FAMILY DINNERS FOR A WEEK IN SUMMER. OZELLA SEFFNER.
Sunday.
Green Corn Soup. Salmon and Green Peas. Roast Beef. Tomatoes. New
Potatoes. Strawberry Ice Cream. Cake. Coffee. Iced Tea.
Monday.
Lamb Chops. Mint Sauce. Potatoes. Escaloped Onions. Cucumber
Salad. Orange Pudding.
Tuesday.
Veal Soup. Fried Chicken. Green Peas. Rice Croquettes.
Strawberries and Cream.
Wednesday.
Broiled Beef Steak. Potato Croquettes. String Beans. Tomato Salad.
Fruit Jelly. Cream Pie.
Thursday.
Potato Soup. Roast Veal. Baked Potatoes. Beet Salad. Asparagus.
Strawberry Shortcake.
Friday.
Boiled Fish. Egg Sauce. Lamb Chops. Peas. Escaloped Potatoes.
Lettuce, Mayonnaise. Raspberry Iced Tea.
Saturday.
Chicken Pot Pie, with Dumplings. Spinach. Cucumber Salad. Radishes.
Lemonade.
PLAIN FAMILY DINNERS FOR A WEEK IN WINTER. OZELLA SEFFNER.
Sunday.
Cracker-Ball Soup. Roast Beef and Yorkshire Pudding. Creamed
Potatoes. Celery. Mince Pie. Apricot Ice Cream. Cheese. Coffee or
Chocolate.
Monday.
Cold Roast Beef. Mashed Potatoes. Cabbage Slaw. Pickles. Plain
Plum Pudding. Cheese. Tea.
Tuesday.
Tomato Soup. Leg of Mutton. Caper Sauce. Baked Potatoes. Stewed
Turnips. Apple Pudding. Coffee or Tea.
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Wednesday.
Ebook - Recipes Tried And True (1894 Cookbook).txt
Lemon Bouillon. Baked Fish, with Drawn Butter. Roast Chicken.
Potatoes. Boiled Onions. Pickles or Olives. Cottage Pudding.
Thursday.
Roast Beef Soup. Stewed Tomatoes. Mashed Potatoes. Boiled Rice.
Turnips. Troy Pudding. Egg Sauce.
Friday.
Corn Soup. Chicken Pie. French Peas. Stewed Potatoes. Cream Slaw.
Suet Pudding.
Saturday.
Boiled Corn Beef, with Vegetables. Pork and Beans. Pickles. Indian
Pudding. Cream Sauce.
BREAKFASTS. Fall and Winter.
OZELLA SEFFNER.
1. Melon. Fried Mush. Fried Oysters. Potatoes. Rolls. Coffee or
Cocoa.
2. Melon or Fruit. Graham Cakes. Maple Syrup. New Pickles.
Broiled Steak. Corn Oysters. Coffee or Cocoa.
3. Melon or Fruit. Fried Oat Meal Mush. Syrup. Bacon, Dipped in
Eggs. Fried Potatoes. Coffee.
4. Oranges. Warm Biscuit. Jelly. Broiled Oysters on Toast. Rice
Balls. Coffee.
5. Oranges. Mackerel. Fried Potatoes. Ham Toast. Muffins.
6. Breakfast Bacon. Corn Griddle Cakes. Syrup. Boiled Eggs. Baked
Potatoes.
Spring and Summer.
1. Fruit. Muffins. Ham. Eggs. Radishes. Onions. Coffee.
2. Fruit. Light Biscuit. Breakfast Bacon. Scrambled Eggs. Fried
Potatoes. Coffee.
3. Fruit. Corn Meal Muffins. Veal Cutlets. French Toast.
Radishes. New Onions. Coffee.
4. Strawberries. Lamb Chops. Cream Potatoes. Graham Muffins.
Coffee.
5. Raspberries. Oat Meal and Cream. Sweet Breads. Sliced Tomatoes.
Hamburg Steak. Fried Potatoes. Coffee.
6. Berries. Breakfast Bacon, Dipped in Butter and Fried. Sliced
Tomatoes. Baked Potatoes. Muffins. Coffee.
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Ebook - Recipes Tried And True (1894 Cookbook).txt
A FEW PLAIN DINNERS. GAIL HAMILTON.
1. Tomato Soup. Cranberry Sauce. Roast Pork, with Dressing.
Potatoes. Peas.
DESSERT--Fruit and Cake. Coffee.
2. Vegetable Soup. Beef Steak and Gravy. Macaroni, with Cheese.
DESSERT--Cake and Lemon Pudding. Coffee.
3. Clam Soup. Boiled Chicken. Potatoes. Lettuce, Mayonnaise
Dressing.
DESSERT--Strawberry Shortcake, with Strawberry Sauce. Coffee.
Crackers. Cheese.
SOUP.
"A hasty plate of soup"
PREFACE.
The best soups are made with a blending of many flavors. Don't be
afraid of experimenting with them. Where you make one mistake you
will be surprised to find the number of successful varieties you can
produce. If you like a spicy flavor, try two or three cloves, or
allspice, or bay leaves. All soups are improved by a dash of onion,
unless it is the white soups, or purees from chicken, veal, fish, etc.
In these celery may be used.
In nothing so well as soups can a housekeeper be economical of the
odds and ends of food left from meals. One of the best cooks was in
the habit of saving everything, and announced one day, when her soup
was especially praised, that it contained the crumbs of gingerbread
from her cake box!
Creamed onions left from a dinner, or a little stewed corn or
tomatoes, potatoes fried or mashed, a few baked beans--even a small
dish of apple sauce--have often added to the flavor of soup. Of
course, all good meat gravies, or bones from roast or fried meats, can
be added to the contents of your stock kettle. A little butter is
always needed in tomato soup.
Stock is regularly prepared by taking fresh meat (cracking the bones
and cutting the meat into small pieces) and covering it with cold
water. Put it over the fire and simmer or boil gently until the meat
is very tender. Some cooks say, allow an hour for each pound of meat.
Be sure to skim carefully. When done take out meat and strain your
liquid. It will frequently jelly, and will keep in a cold place for
several days, and is useful for gravies, as well as soups.
A FINE SOUP. MRS. W. H. ECKHART.
Take good soup stock and strain it. When it boils add cracker balls,
made thus: To one pint of cracker crumbs add a pinch of salt and
pepper, one teaspoonful parsley, cut fine, one teaspoonful baking
powder, mixed with the crumbs, one small dessert spoon of butter, one
egg; stir all together; make into balls size of a marble; place on
platter to dry for about two hours; when ready to serve your soup put
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Ebook - Recipes Tried And True (1894 Cookbook).txt
them into the stock; boil five minutes.
ROAST BEEF SOUP. MRS. W. C. BUTCHER
To a good loin roast add six tablespoons of vinegar and small piece of
butter; salt and pepper; stick six cloves in the roast; sprinkle two
tablespoons of cinnamon and sift one cup of flour over it. Put in
oven in deep pan or kettle with a quart of boiling water; roast until
it is about half done and then strain over it three-fourths of a can
of tomatoes; finish roasting it and when done add celery-salt to suit
the taste, and one cup of sweet cream and some catsup, if preferred.
BEAN SOUP. MRS. H. F. SNYDER.
To one quart of beans add one teaspoon of soda, cover with water, let
boil until the hulls will slip off, skim the beans out, throw them
into cold water, rub with the hands, then remove the hulls; drain, and
rub until all hulls are removed; take two quarts of water to one quart
of beans, boil until the beans will mash smooth; boil a small piece of
meat with the beans. If you have no meat, rub butter and flour
together, add to the soup, pour over toasted bread or crackers, and
season with salt and pepper. Add a little parsley, if desired.
BOUILLON. MRS. W. C. DENMAN.
Take three pounds of lean beef (cut into small pieces) and one soup
bone; cover with three quarts of cold water, and heat slowly. Add one
tablespoon of salt, six pepper corns, six cloves, one tablespoon mixed
herbs, one or two onions, and boil slowly five hours. Strain, and
when cold, remove the fat. Heat again before serving, and season with
pepper, salt, and Worcester sauce, according to taste.
LEMON BOUILLON. LOUISE KRAUSE.
A DELICATE SOUP.--Take soup meat, put on to cook in cold water; boil
until very tender; season with salt. Into each soup plate slice very
fine one hard boiled egg and two or three very thin slices of lemon.
Strain the meat broth over this and serve hot, with crackers.
CORN SOUP. MRS. G. H. WRIGHT.
Cover a soup bone with water, and boil one hour. Add some cabbage and
onion (cut fine). Boil two hours longer. Add twelve ears of grated
sweet corn. Season to taste.
NOODLE SOUP. MRS. W. H. ECKHART.
Beat three eggs. Add a pinch of salt, and flour sufficient for a
stiff dough; roll into very thin sheets; dredge with flour to avoid
sticking; turn often until dry enough to cut; cut very fine, and add
to the stock five minutes before serving. Season to taste.
OYSTER STEW. MRS. J. ED. THOMAS.
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