FoodNet

The way to the heart

1905

Page 22 · 9 recipe records on this page

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Make a rich puff paste and roll out in pieces 5 inches square. Put a large tablespoonful of stewed apples✪ Apple Dumplings on each one, and pinch up the 4 corners, giving them a twist to make them stick. Bake a light brown and serve with hard sauce. Sauce. — Cream i pound of pulverized sugar and Y\ pound of butter to a stiff paste, adding, as you work it down, i teacup of sherry. Beat for a few minutes and set aside to harden. Drop Cakes. One quart of flour, i quart of boiling water, 2 tablespoons of butter, 6 eggs, i tablespoon of sugar, i teaspoon of salt✪ Drop Cakes. Melt butter in the water, and when it has come to a boil, sift the flour in and stir briskly until it is smooth ; cool and turn into a bowl; beat in i q.%% at a time until all have been used. Drop in boiling lard and fry a golden brown. Sauce. — 2 cups of light molasses, i cup brown sugar, i table- spoon of butter, 4 sticks of preserved ginger (cut in small pieces), and 3 strips of preserved orange peel. Cook until thick and rich, and serve hot with the cakes. Raisin Puffs. One-fourth cup of butter, 2 tablespoons sugar, 2 cups of flour, I cup of milk, ^ cup chopped raisins, 3 heaping teaspoons baking powder✪ Raisin Puffs. Steam in cups for Vo an hour. Eat with cream or sauce. This makes 6 puffs. ^2 TESTED VIRGINIA RECIPES. Mince-Meat. One-half pound tender beef, boiled until rare done. Chop fine and add ^ pound the best kidney suet. To this add i pound currants, i pound raisins, 2 pounds Albemarle pippins (or any other good apple, chopped), ^ pound citron (cut fine), 3 pounds white sugar. When this has been well mixed, pour over it i^ pints of brandy, ^ pint sherry and a teacup of good cider, i teaspoon salt. Cinnamon, cloves and allspice (ground) about I teaspoon of ✪ Mince-Meat each, or add what your taste requires. Mix thoroughly and put up in air-tight jars. Use between crusts and bake a good rich brown. Serve hot. PUDDINGS. "First be sure you are right, then go ahead." — David Crockett. PUDDINGS. Poor Man's Pudding. One and one-half cups of chopped suet, ij^ cups chopped raisins, ^ cup molasses, i cup of milk (sour is best), 3 cups of fine bread crumbs, i teaspoon each of cloves and cinnamon, Yz nutmeg, i teaspoon of salt and i teaspoon of soda✪ Poor Man's Pudding. Place the dry ingredients together, and put the molasses on to heat. Pour over the dry mixture first the molasses, in which the soda has been dissolved, and then the milk. Beat the whole well to- gether, turn in a well-buttered tin, and put in a steamer over a kettle of boiling water ; cover tightly and steam for 3 hours. Serve with a lemon or wine sauce. Flour the fruit before using it. Lemon Sauce. — i^ tablespoons of butter, 15^ cups of white sugar, I even tablespoon of flour, rind and juice of 2 lemons✪ Lemon Sauce. Cream butter, sugar and flour well together ; add i cup of sweet milk. Have i^ cups of boiling water in the sauce-pan with the grated rind. Pour in the flour, butter and sugar, and boil until thick. Add lemon juice just before serving. Huckleberry Pudding. One pound and 3 ounces of sugar, i pound and 2 ounces of flour, 6 ounces of butter, 6 eggs, 2 teaspoons of baking powder, I cup of milk. Cream just as for cake, and add i^ quarts of berries✪ Huckleberry Pudding that have been dredged well with flour. Season with Sauer's vanilla, and bake in patty pans. Use either a rich wine or lemon sauce. yt TESTED VIRGINIA RECIPES.