CORN CAKES.
One pint grated corn, two eggs, one teaspoon melted but-
ter, three tablespoons sweet milk, two and one-half table-
spoons Boston crackers, rolled. Fry in spider.
Mrs. W.
CORN OYSTERS.
Eight ears of sweet corn, grated ; two cups of milk, three
eggs, salt and pepper ; flour enough to make a batter. Put a
tablespoon of butter into a frying pan and drop the mixture
into the hot butter — a spoonful in a place; brown on both
sides. Serve hot for breakfast or as a side dish for dinner.
Mrs. Sage.
SUCCOTASH.
Ten ears green corn, one pint Lima beans ; cut the corn
from the cob, and stew gently with the beans until tender.
Use as little water as possible. Season with butter, salt and
pepper — milk, if you choose.
EGG PLANT.
Pare and cut in slices half an inch thick ; sprinkle with
salt ; cover and let stand for an hour. Rinse in clear cold
water ; wipe each slice dry ; dip first in beaten egg, then in
rolled cracker or bread crumbs. Season with pepper and salt,
and fry brown in butter. Mrs. Miller.
MACCARONI.
Three long sticks of maccaroni, broken in small pieces ;
soak in a pint of milk two hours. Grate bread and dried
cheese. Put a layer of maccaroni in a pudding dish ; add
pepper✪ Potato Rolls, salt and butter ; then sprinkle the bread and cheese
crumbs over it, and so continue until the dish is filled. Bake
until brown. Belle.
24 "Mother Hubbard's Cupboard."
VEGETABLE OYSTERS.
One bunch of oysters ; boil and mash. One pint sour milk,
half a teaspoon soda ; flour to make a batter ; add two eggs,
beaten✪ Vegetable Oysters, and the oysters. Fry in hot lard — drop in spoonfuls.
C. M.
MOCK OYSTERS.
Three grated parsnips, three eggs, one teaspoon salt, one
teacup sweet cream, butter half the size of an egg, three table-
spoons flo✪ Mock Oystersur. Fry as pancakes. Mrs. M. K. W.
BAKED BEANS.
One quart beans, soaked over night ; in the morning put
them in a kettle with cold water and boil ten minutes ; change
the water, and put with them a small piece of salt pork. Let
them boil until nearly tender, then take them out of the ket-
tle with a skimmer ; put in a baking dish, with pork in the
centre ; cut the rind in small squares ; sprinkle over the top
one tablespoon of white sugar✪ Baked Beans; bake three hours. If they
bake dry, add the bean broth.
Mrs. Adelbert Mudge.
Bread. 25
BREAD.
POTATO YEAST.
Three potatoes ; boil and mash them in the morning ; add
one-quarter cup sugar, one-half cup flour, a little salt ; after
stirring well, pour over one-half pint boiling water ; stir and
add one-half pint cold water ; stir that, and add one-half cup
yeast✪ Potato Yeast, and put it in a warm place. When it is risen well and
rounds up to the top of the dish, stir it down. Do so several
times during the day, and at night strain and put it in a jug.
Keep in a cool place. It will be good a week.
Mrs. C. J. Baldwin.
YEAST CAKES. ✪ Yeast Cakes
Page 8 · 12 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CORN CAKES.
One pint grated corn, two eggs, one teaspoon melted butter, three tablespoons sweet milk, two and one-half tablespoons Boston crackers, rolled. Fry in spider.
Mrs. W.
CORN OYSTERS.
Eight ears of sweet corn, grated ; two cups of milk, three eggs, salt and pepper ; flour enough to make a batter. Put a tablespoon of butter into a frying pan and drop the mixture into the hot butter — a spoonful in a place; brown on both sides. Serve hot for breakfast or as a side dish for dinner.
Mrs. Sage.
SUCCOTASH.
Ten ears green corn, one pint Lima beans ; cut the corn from the cob, and stew gently with the beans until tender. Use as little water as possible. Season with butter, salt and pepper — milk, if you choose.
EGG PLANT.
Pare and cut in slices half an inch thick ; sprinkle with salt ; cover and let stand for an hour. Rinse in clear cold water ; wipe each slice dry ; dip first in beaten egg, then in rolled cracker or bread crumbs. Season with pepper and salt, and fry brown in butter. Mrs. Miller.
MACCARONI.
Three long sticks of maccaroni, broken in small pieces ; soak in a pint of milk two hours. Grate bread and dried cheese. Put a layer of maccaroni in a pudding dish ; add pepper, salt and butter ; then sprinkle the bread and cheese crumbs over it, and so continue until the dish is filled. Bake until brown. Belle.
24 "Mother Hubbard's Cupboard."
VEGETABLE OYSTERS.
One bunch of oysters ; boil and mash. One pint sour milk, half a teaspoon soda ; flour to make a batter ; add two eggs, beaten, and the oysters. Fry in hot lard — drop in spoonfuls.
C. M.
MOCK OYSTERS.
Three grated parsnips, three eggs, one teaspoon salt, one teacup sweet cream, butter half the size of an egg, three tablespoons flour. Fry as pancakes. Mrs. M. K. W.
BAKED BEANS.
One quart beans, soaked over night ; in the morning put them in a kettle with cold water and boil ten minutes ; change the water, and put with them a small piece of salt pork. Let them boil until nearly tender, then take them out of the kettle with a skimmer ; put in a baking dish, with pork in the centre ; cut the rind in small squares ; sprinkle over the top one tablespoon of white sugar; bake three hours. If they bake dry, add the bean broth.
Mrs. Adelbert Mudge.
Bread. 25
BREAD.
POTATO YEAST.
Three potatoes ; boil and mash them in the morning ; add one-quarter cup sugar, one-half cup flour, a little salt ; after stirring well, pour over one-half pint boiling water ; stir and add one-half pint cold water ; stir that, and add one-half cup yeast, and put it in a warm place. When it is risen well and rounds up to the top of the dish, stir it down. Do so several times during the day, and at night strain and put it in a jug. Keep in a cool place. It will be good a week.
Mrs. C. J. Baldwin.
YEAST CAKES.
Records on this page
Potato RollsMaccaroniCorn CakesCorn OystersSuccotashEgg PlantVegetable OystersMock OystersBaked BeansPotato YeastYeastYeast Cakes