Saturday, June 12, 2010

A Simple Salmon Breakfast Dish

Salmon Breakfast Dish RecipeFrom "The Salmon Cook Book, How to Eat Canned Salmon", the Panama Pacific International Exposition, 1915

Put a can of Salmon into a saucepan and cover with boiling water, cook ten minutes, remove Salmon from can and drain off liquid into a separate dish. After separating the skin and bones from the Salmon, place in a hot dish and pour over and around the fish the following sauce: One cup of milk, two level tablespoonfuls of corn starch, the Salmon liquid, one level tablespoonful of butter, one egg well beaten, one-quarter teaspoonful of salt, pinch of pepper. Heat the milk to boiling, thicken with corn starch, add the butter, salt, pepper, Salmon liquid and egg.

Serve at once.

Editors Note: You can purchase a reproduction in Adobe PDF format (on CD-ROM) of the original cookbook. It is a beautiful old cookbook with charming illustrations, one of which is shown here.

Thursday, June 10, 2010

Strawberry Pancakes.

From "The Pilgrim Cookbook", by the The Ladies' Aid Society, Pilgrim Ev. Lutheran Church, Cuyler Avenue and N. Lincoln Street, Chicago, 1921.

Beat the yolks of 2 eggs and add a batter made of 1 cup flour, into which has been stirred 1 teaspoon baking powder, a large pinch salt, 1 cup milk and 1 teaspoon butter, melted. Beat all together, add 1 cup strawberries cut in halves and dredged with flour. Just before beginning to bake cakes fold in the stiffly beaten egg whites.

Bake on a well greased griddle and serve with butter and powdered sugar.

-- Mrs. F. Schoenwolf.

Tuesday, June 8, 2010

Omelet with Fried Tomatoes

From "The Pilgrim Cookbook", by the The Ladies' Aid Society, Pilgrim Ev. Lutheran Church, Cuyler Avenue and N. Lincoln Street, Chicago, 1921.

Wipe and peel 2 tomatoes ; cut in two slices ; three if large. Sprinkle with salt and pepper and dredge with flour. Fry 1 teaspoon onion in 1 tablespoon butter, till yellow ; draw it to one side and quickly fry the tomatoes, adding more butter if needed.

Place on a hot platter and then make a plain omelet with 2 to 4 eggs, according to size desired. Beat the eggs slightly with a fork, add a dash of pepper and 1 tablespoon hot water to each egg. Turn into hot buttered frying pan, and as itthickens draw the cooked part to the center; when nearly all thick shake on a little salt. Let it color slightly, turn out on platter having the tomatoes arranged around it.

— Mrs. H. G. Tischer.

Monday, June 7, 2010

German Egg Pancakes

From "Pennsylvania Dutch Cooking"

5 eggs, separated
1/2 cup milk
1 cup flour, sifted

Put the yolks of 5 eggs in a bowl and beat until very light. Add the milk and flour gradually and mix into a smooth batter which is not too thick. Fold in the stiffly beaten egg whites. Drop large spoonfuls on a hot greased griddle. Serve hot sprinkled with sugar or spread with currant or other tart jelly or jam.