Monday, December 17, 2012

New York Style Eggs

From the "Civic League Cook Book", 1913. This is a baked egg casserole dish.

Boil six eggs half an hour. Drop them into cold 
water; shell and quarter them and lay them in a buttered baking dish. 
Make a white sauce of one pint of hot milk with butter, and flour enough
 to thicken. Season and stir until smooth.

Chop two large boiled onions, add to the sauce and pour over the eggs, sprinkle the top with cracker crumbs, dots of butter and two tablespoons of grated cheese.

Bake until a nice brown and serve immediately.

Friday, November 16, 2012

Old-Fashioned Buckwheat Griddle Cakes

To bring the true nut flavor from the buckwheat we must go back to old-fashioned method of setting the buckwheat to rise overnight. Don't you remember the brownstone crock that was kept in the pantry and each time it was left with just enough of the mixture to start a new batter? The buckwheat would be prepared each night just before bedtime, and in the morning a cup of warm water was added, together with a couple of tablespoonfuls of syrup. The mixture was beaten and then the griddle was put on to heat. Sometimes it was a soapstone or a heavy iron griddle. When well heated it was rubbed with a piece of cut turnip or potato. The batter was poured on in large platter-sized cakes and then as quickly as they browned they were dexteriously turned to brown again.

To make perfect buckwheat cakes you must first of all obtain a stone-ground flour, and then it must be blended in proportion. Good, lively yeast is added, and if milk is used for the mixing it must be scalded and then cooled before using. To prepare the flour for the mixing:
  • Three pounds of buckwheat flour,
  • One and one-half pounds of wheat flour,
  • One pound of corn flour,
  • One ounce of salt,
  • One-half ounce of baking soda.
Sift twice to thoroughly mix and then place in a dry container and the flour is then ready to use.

Thursday, November 15, 2012

Popovers

Place the popover pan in the oven to heat. When hot start to mix the batter. Place in a measuring cup one egg, then fill with milk. Pour into a mixing bowl and then add

  • One cup of sifted flour,
  • One teaspoon of sugar,
  • One-half teaspoon of salt.

Beat with egg-beater until the mixture is a mass of bubbles on top, when the egg-beater is removed. This usually takes about five minutes.

Now grease the hot popover pan well and fill one-half full with the batter. Place in a hot oven and bake for thirty-five minutes. Do not open the oven door for ten minutes after you put the popovers in. Opening the door before this period of time elapses prevents the mixture from springing or popping.

After twenty minutes turn down the heat to moderate oven to prevent burning and to dry out the centers.

Wednesday, November 14, 2012

Mrs. Wilson's Corn Muffins

From "Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions", 1920.

Place in a mixing bowl:
  • Three-quarters cup cornmeal,
  • One and one-quarter cups flour,
  • One teaspoon salt,
  • Two level tablespoons baking powder,
  • Two tablespoons shortening,
  • Four tablespoons syrup,
  • One and one-quarter cups of water.
Beat to mix and bake in well-greased iron muffin pans.

Friday, October 19, 2012

Hotel St. Francis Special Waffles

From "The Hotel St. Francis Cook Book", by Victor Hirtzler, Chicago, 1919.

  • One-half pound of flour
  • One teaspoonful of baking powder
  • One spoonful of sugar
  • One ounce of melted butter,
  • One-half pint of milk
  • One pinch of salt
  • Three yolks and three whites of eggs. 

Mix the baking powder with the flour, then add the sugar, salt, yolks of eggs, butter and milk, and make a batter that should not be too stiff and hard. Beat the whites of eggs very hard, add to the batter, and mix well.

Bake in a well-greased hot iron. (If possible use sour milk.)

Tuesday, October 16, 2012

German Coffee Cake

From "Fifty-Two Sunday Dinners, 1913".

1 cup scalded milk.
3 tablespoons Crisco shortening (originally, the recipe called for Cottolene).
1/3 cup sugar.
½ teaspoon salt.
1 compressed yeast cake dissolved in ¼ cup lukewarm water.
1 egg well beaten.
½ cup seeded and shredded raisins.
Flour.

Put shortening, sugar and salt in mixing bowl; add scalded milk. When lukewarm add dissolved yeast cake, beaten egg and sufficient flour to make a very thick batter. Beat thoroughly until mixture is smooth.

Add raisins, cover closely and set to rise. When light, spread dough in buttered dripping pan one inch in thickness; cover and let rise again. Before placing in the oven, brush over with beaten egg and cover with the following mixture:

Melt one-third cup butter in a sauce-pan, add one-half cup sugar, mix with one and one-half teaspoons cinnamon. When sugar is partially melted add one and one-half tablespoons flour. Mix well and spread on cake, strew top with blanched and shredded almonds, bake twenty-five minutes in a moderate oven.

Sunday, September 9, 2012

Old Fashioned Homemade Breakfast Cereals

From "The Community Cookbook", Winter St. Baptist Church, Haverhill, Mass., 1916

CORN MEAL MUSH.

Allow one pint of meal and one teaspoonful of salt to a quart of water. Sprinkle meal gradually into boiling salted water, stirring all the time. Boil rapidly for a few minutes, then let simmer for a long time. Very palatable served with milk; some people like it with butter and pepper. For fried mush let it get cold, then cut in slices, dip in flour and fry in suet until brown.

HOMINY.

This is very good when well cooked, and may be simply boiled until done in salted water, and served with pepper and butter. It is good fried like mush.

MACARONI WITH CHEESE.

After boiling macaroni in salted water until soft, sprinkle with grated cheese; repeat, pour over a sauce made of butter, flour, salt and scalded milk; cover with bread crumbs and bake until brown.

RICE.

Rice has been cultivated from time immemorial. While not so valuable a food as some of the other cereals, it forms the larger part of the diet of people in the tropics and in semi-tropical countries, and is used extensively in other places. It is eaten by more human beings than any other cereal; is not equal to wheat as a brain food, but worthy of the high place it holds in the estimation of mankind.

It may be simply boiled and served as a vegetable, with pepper and butter, or served with sugar and cream. It is good cooked in milk. Is baked like macaroni with cheese, and cooked in various ways in combination with meat or vegetables.

BOILED RICE.

One of the quickest ways of preparing rice is to fill a large kettle with water, allow it to come to a boil; when bubbling vigorously throw in two cups of rice and boil hard twenty-five minutes. Empty into a colander and dash under cold water, which will separate the grains. Season with pepper and salt, heap lightly on a dish and put a lump of butter on top.

ROLLED OATS.

None of the breakfast foods which are so much used are so wholesome as a simple dish of rolled oats or the old-fashioned oatmeal. Served with or without cream and sugar, these are to be highly recommended to persons who are compelled to live indoors a great deal, and are generally relished by those who lead an outdoor life. Although rolled oats is supposed to be a dish quickly prepared, it is better, like oatmeal, for being cooked a long time, and baked for two hours, after being boiled a few minutes, it is very palatable and nutritious.
 

Wednesday, January 18, 2012

Eggs Suzette

From "Many Ways for Cooking Eggs, by Mrs. S.T. Rorer

Bake as many potatoes as you have persons to serve. When done, cut off the sides, scoop out a portion of the potato, leaving a wall about a half inch thick. Mash the scooped-out portion, add to it a little hot milk, salt and pepper, and put it into a pastry bag. Put a little salt, pepper and butter into each potato and break in a fresh egg.

Press the potato from the pastry bag through a star tube around the edge of the potato, forming a border. Stand these in a baking pan and bake until the eggs are "set." Put a tablespoonful of cream sauce in the center of each, and send to the table.

Monday, January 16, 2012

German Pancake Recipes

From a Jewish cookbook published in 1919.

GERMAN PANCAKES, No. 1

Beat two eggs very thoroughly without separating the yolks and whites; add one-half teaspoon of salt, sift in two and one-half tablespoons of flour, add one cup of milk gradually at first, and beat the whole very well. Melt one tablespoon of butter in a large frying-pan, turn mixture in and cook slowly until brown underneath. Grease the bottom of a large pie plate, slip the pancake on the plate; add the other tablespoon of butter to the frying-pan; when hot, turn uncooked side of pancake down and brown. Serve at once with sugar and lemon slices or with any desired preserve or syrup. This pancake may be served rolled like a jelly roll.

GERMAN PANCAKES, No. 2

Beat two eggs until very light, add one-half cup of flour and one-half teaspoon of salt and beat again; then add one cup of milk slowly, and beat thoroughly. Heat a generous quantity of butter in a frying-pan and pour all the batter into this at one time; place on a hot stove for one minute; then remove to a brisk oven; the edges will turn up on sides of pan in a few minutes; then reduce heat and cook more slowly until light, crisp and brown, about seven minutes. Take it out, slide it carefully on a hot plate, sprinkle plentifully with powdered sugar and send to the table with six lemon slices.

GERMAN PANCAKES, No. 3

Beat the yolks of four eggs until very light, then add one-half cup of milk and stir in three-quarters cup of sifted flour, one-eighth teaspoon of baking-powder, a pinch of salt, and lastly, just before frying, add the stiffly-beaten whites of eggs and mix well together. Put on fire an iron skillet with a close-fitting top; heat in two tablespoons of rendered butter; when very hot, pour in enough of the batter to cover the bottom of the skillet, cover at once with the top, and when the pancake is brown on one side, remove the top and let it brown on the other side. Take it up with a perforated skimmer, lay on a plate and sprinkle with powdered sugar and some lemon juice. Serve at once. Pancakes must only be made and fried when ready to be eaten, as they fall from standing.

Friday, January 6, 2012

Omelet Recipes from the Canadian Provinces

The following is excerpted from "Ontario Teachers' Manuals: Household Science in Rural Schools", 1918, from the The Minister of Education for Ontario. The manual was "issued for the purpose of encouraging the introduction and furthering the progress of Household Science in the rural schools of this Province".

Creamy Omelet

1 egg
1/4 tsp. salt
Pepper
1/2 tsp. butter
1 tbsp. milk

Beat the egg slightly, add the milk and seasonings, put the butter in the hot omelet pan and, when melted, turn in the mixture. As it cooks, draw the edges toward the centre until the whole is of a creamy consistency, brown quickly underneath, fold, and turn on a hot platter. Serve at once. Serves one.

Foamy Omelet

1 egg
1/8 tsp. salt
1 tbsp. milk or water
1/2 tsp. butter
Cayenne or white pepper

Beat the yolk of the egg until creamy, add seasoning and milk. Beat the white until stiff, but not dry, cut and fold into the yolk carefully. Heat an omelet pan, rub the bottom and sides with the butter, and turn in the omelet, spreading it evenly on the pan. Cook gently over the heat until the omelet is set and evenly browned underneath. Put it into a hot oven for a few minutes, to dry slightly on top, fold, and serve immediately. Serves one.