Orange Sponge Pudding

 

"Separate 3 eggs and bet whites stiff. To yolks, add the juice and grated rind of one orange and the juice of 1/2 a lemon. Combine 1and1/2 cups sugar  with 3 Tablespoons flour, and work in 4 Tablespoons butter and add 1/2 cup milk. When this is smooth, beat  it into egg yolks. Fold in beaten whites. Bake for 45 minutes in a moderate oven. "

Orange Ice Cream

 

 "Put rinds of 1 orange, rubbed off with 1/3 pound sugar in a saucepan. Add yolks of 4 eggs and the juice of 3 oranges with a little salt. Stir well over fire until mixture thickens. Pour into mold and freeze. "

Popovers

 

 

 

 

 

 

 

 

This one of the oldest most dog eared recipes in the box.I find these so special. Thank you ancestors.

Ingredients

1 cup milk

1 cup flour

2 eggs

1 salt spoon full of salt

Process

1. Combine ingredients and beat with egg beater until foaming. 

2. Bake 1/2 hour in quick oven.

Baked Pears

 

 Ingredients

 6 pears, peeled, cored and cut in half

12 cloves

1/2 pound sugar

lemon peel

Process 

1. Place prepared pears in a pan with cloves, sugar, and enough water to cover. 

2. Bake in moderate oven (350) until tender, keeping pan covered. 

3. Place over a slow fire and let stew gently. 

4. Grate a little lemon peal over them and serve.

Pastry Biscuits

 

Ingredients

1 pint flour

2 Tablespoons butter

1 Tablespoon shortening

2 teaspoons baking powder

milk, to mix to rather soft

Process

1. Combine ingredients

2. Roll very thin, cut with biscuit cutter and bake. 

 

* Use as little flour as possible when rolling dough out. *

Potato Salad

 

Salad

1 and 1/2 pint potatoes, cooked and chopped

1 pints beets, cooked and chopped

1/2 cup chopped pickle

1/2 cup olives

1/2 cup capers

Dressing 

yolks of 6 eggs , hard boiled

 salt

2 Tablespoons dry mustard

1 teaspoon black pepper

1 pint olive oil

vinegar to thin 

1 Tablespoon onion juice.

Potato Cream Soup

 

 "Peel and boil 2 large potatoes. Drain and mash with one cup cream. Mix with stock. Add salt, pepper, and chopped parsley. "

Wow they really liked parsley back then!

Rice Spoon Bread

 

Ingredients

water

3 Tablespoons white cornmeal 

1 Tablespoon flour

1 teaspoon salt

1 teaspoon sugar

1 cup cooked, drained rice

1 Tablespoon butter

2 eggs, separated

1 cup milk

 Process

"Pour one cup water over 3 Tablespoons white cornmeal and mix until smooth. Add 1 Tablespoon flour, 1 teaspoon salt, and 1 teaspoon sugar. Cook in double boiler until thick, stirring constantly. Stir in 1 cup drained cooked rice and 1 Tablespoon butter. Add neaten yolks of two eggs and 1 cup milk. Fold in 2 stiffly beaten egg whites and pout into greased baking dish. Place in a pan containing an inch of hot water and boil in moderate oven for 25 minutes. "

Radish Salad

 

 "Cut 4 large radishes in slices. Add sliced cucumber. Mix oil and vinegar in equal quantities season with salt and pepper. Pour sauce over the salad. "

Raisin Cake

 

Ingredients

 1/2 pound flour sifted

3/5 pound sugar

pinch of salt

1 teaspoon baking pwder

1/4 pound butter

1/4 pound raisins

2 eggs

1 Tablespoon rum or bourbon

1/2 tea cup milk

Process

 1. Soak the raisins in the liquor for one hour. 

2. Sift dry ingredients. 

3. Separate eggs. 

4. Mix yolks with sugar. 

5. Beat the whites. 

6. Drain raisins and mix with flour, reserving the alcohol, add soft butter. 

7. Mix milk with the liquor, mixing lightly, and add the sugar and eggs, mixing well. 

8. Add the egg whites, folding them in. (Cue Moira and David). 

9. Butter a cake pan and bake mixture for 3 hours at 350 degrees.

Salad Dressing

 "I teaspoon each of salt, mustard and sugar

 1/2 cup evaporated milk

3 Tablespoons vinegar or lemon juice 

 I cup olive oil. 

Mix seasonings, add 8 Tablespoons evaporated milk, beat in oil slowly, add vinegar, thin with the rest of the milk"

This recipe makes little sense to me but at least I can read it!

Baked Salmon with Cream Sauce

 This uses a middle cut of salmon. 

"Butter a large sheet of white paper, pinned the ends around salmon. Melt 4 Tablespoons butter in 3 Tablespoons boiling water. Lay fish in baking pan, pouring over it the butter and water. Cover and put in oven for 1 hour. Boil 1/2 pint cream with 1 Tablespoon cornstarch, add 1 Tablespoon butter, 1 Tablespoon parsley, salt and pepper. "

End of story.

Stewed Tenderloin of Beef with Oysters

 This sounds like a recipe hand crafted for SP!

Takes 1 pound tenderloin steak.

" Mix a little butter and flour together in stewpan; peel and chop up a Spanish onion, cut up 2 pickled walnuts..."

Picked walnuts???

"... and place then in stewpan with 2 Tablespoons catsup and 1 teaspoon Worcestershire. Put steak on top and stew for 1 hour, turning every 20 minutes. Do not let boil. Open oysters, strain liquor through sieve and add them just before serving."

Squash Bechamel

 "Put oil in frying pan. Peel squash and cut in half lengthwise. Take out seeds. Fry on both sides until brown. Take out and drain. Put squash in casserole and add salt , pepper, and Bechamel Sauce. Bake in oven for 15 minutes with grated cheese on top"

Bechamel Sauce: "Heat 1 cup milk and remove from pan. Put in pan 1 heaping Tablespoon of butter, 1 Tablespoon flour, add the milk gradually. Add salt and 1 Tablespoon grated cheese. Do not let it boil."

General Stock

 This recipe definitely came from Merry Meeting Farm in Stonington. 

"4 pounds fresh trimmings of lean meat and bones. Put in saucepan with some salt and 5 quarts water. Boil. Skim and add carrots and onions. Cover and let simmer for 5 hours. Strain and pour into bowl"

Green Tomato Relish

 I wonder if this is able to be hot water canned. It would be great to have a family relish recipe to give out at the holidays. I will take the word "seal" at the end to mean that it does, because this makes a metric ton of relish!

Ingredients

1/2 bushel green tomoatoes

10 large onions

2 pounds sweet peppers (green and red)

2 quarts vinegar

1/4 pound mustard seed 

2 teaspoons celery seed

1 pound sugar

1 teaspoon cinnamon

Process

"Put (first three) ingredients through a grinder. Ass 1/2 cup salt and let stand over night. Squeeze out and add 2 quarts vinegar, 1/4 pound white mustard seed, 2 teaspoons celery seed, 1 pound sugar, 1 teaspoon cinnamon. Let boil 10 minutes and seal. "

Transparent Sauce

 "Mix 1 Tablespoon cornstarch with 1 cup sugar in a saucepan. Stir in 1/2 pint boiling water, add 1/2 lemon cut in slices, and a small lump of butter. Stir and boil until transparent."

I'm not sure what this is a sauce for but I am thinking, maybe fish?

Tomato and Clam Puree

 I said "Ew" out loud to this recipe which got Shane's attention to which he said, "That's Manhattan Clam Chowder". Oh, ok then...

"1 small tin clam broth is taken with tin of tomato soup, the latter well diluted with brother and hot water. Season mixture and heat. Serve with salted whipped cream. "

Welsh Rarebit

 I am so excited to see a family recipe for Welsh Rarebit as it is one of my favorite meals. When I read the recipe out loud to SP he made a face of distaste with the 1 cup of hot milk. He uses beer at the end. We will have to try this sometime soon. 

"To 1 cup cheese cit in small pieces add 1 beaten egg, salt, pepper, mustard, and 1 teaspoon flour. Mix and add 1 cup hot milk. Cook in double boiler until smooth."

Serve over pieces or toast or crispy bread.

Rock Hens - Stuffing (Per Hen)

 This is a VERY old recipe card.

"Saute finely chopped liver in butter with 1/4 teaspoon chopped garlic - 1/4 teaspoon chopped parsley - 1/4 teaspoon chopped chives. When half cooked remove from fire and add 1 chopped hard boiled egg. Blend with 2 teaspoons sour cream. Rube each bird with salt and pepper and stuff with the mixture and truss. Roast 30 to 45 minutes at 350 degrees. "

Zabaglione

 

 Ingredients

 1/4 cup sugar

1 whole egg

2 egg yolks

1/4 cup sherry

Process

 1. Mix sugar and eggs in saucepan. 

2. Blend sherry in a little at a time. 

3. Place in a double boiler and cook, sirring constantly, until the mixture thickens and sticks to a wooden spoon. 

4. Serve in sherbet glasses.

Watermelon with Brandy or Rum

 "Cut out and remove a piece of the center of the watermelon, pour in 1 pint of liquor; replace the piece of melon into it's former position and put melon in ice box for 6 hours."

Um... this is how we used to sneak booze as teenagers. lol

Hand Lotion

 This is an interesting recipe in the recipe box:

https://sustainablemaine.blogspot.com/2021/04/hand-lotion-from-emil-fischers-in-nyc.html

Ham and Potato Casserole

 "Lay thin slices of ham in bottom of dish, then thick sour cream..."

really specific

"...then sliced cold boiled potatoes, each. "

Each"

"Layer sprinkled with chopped parsley, salt, pepper and celery seeds. All topped with bread crumbs. Heat thuroughly until bubbling. "

OK now, thanks for your specificity.

Ham

 Ha ha! Ham! What a simple title and yet such a complex option for cooking! This recipe is priceless, literally. 

"Take an ordinary ham, cover with water, 1 and 1/2 cup ground coffee..."

What the what?

"...1 cup vinegar, 4 cups brown sugar, 1 Tablespoon Allspice, 2 Tablespoons ground cinnamon, and simmer for 4 hours."

Oven I assume?

"Let stand in water until cold."

Ew

"Put ham in dripping pan..."

Dripping with what? lol

"Stuff with cloves,   Cover with mixture of mustard and brown sugar."

End of directions. I am at a loss. What just happened here?

Crumbled Ham with Potatoes

 This recipe actually sounds a like a perfect post-Christmas-and-New-Years leftover extravaganza! Not that I won't eat all the potatoes with the left over raclette, but hey a girl can dream!?

"2 and1/2 cups freshly mashed potatoes beaten until light with 1/2 cup hot milk and 1 Tablespoon butter. Add 2 cups chopped cooked ham and 1 teaspoon each of parsley and onion, minced. Grease baking dish, sprinkle with 1/4 cup bread crumbs. Add ham mixture. Sprinkle with another 1/4 cup bread crumbs. Bake until top is well browned. "

Et voila!? That is it, no temp, no time!

Ham and Noodle Custard

 Oh boy, another custard!

"Combine chopped ham with freshly cooked and well drained noodles in a greased baking dish. Over this pour a mixture of 3 well beaten eggs, 2 cups milk, sand and pepper, and a pinch of thyme. Serve with onion flavored tomato sauce."

Hey - doesn't that need to be cooked to become a custard? Something is missing here.

Baked Grapefruit

 My brain wants this recipe to be a dessert, but my family ate so much grapefruit for breakfast I can't eliminate that as a possibility. 

"Fix halves of grapefruit as usual, sprinkle with brown sugar. Put a dot of butter in the centre. Bake for about 15 minutes. Just befire serving add 1 Tablespoon of sherry to each half. "

Chilled Baked Fruit with Sour Cream

This is another recipe lacking amounts or specifics.  

3 pounds any fruit

Process

 "Take any fruit and bake in a covered glass dish with orange and lemon slices, brown sugar and honey or both, and 1 cup water to 3 pounds fruit. For pears, mux red wine with the water. Before putting in the oven, bring to a boil on top of the stove. Serve very cold, topped with sour cream. "

Angel Gingerbread

Ingredients

1/4 cup molasses

1/2 cup sugar

1/4 cup butter

1 teaspoon cinnamon

1 teaspoon soda

1 heaping cup flour

1 egg

1/2 cup boiling water

Process

 1. Mix all the ingredients, adding water last, and bake. 

I just heard the the British Baking show in my head, "And Bake"

Fromage a la Creme

 I am a turophile. You had me at fromage!

Ingredients

3 lumps sugar

an orange or lemon

1 pint cottage cheese  (oh wait, now I am not sure where this is heading)

cream 

unsalted crackers

fruit

Process

1. Rub 3 lumps sugar on the rind of an orange or lemon until they are moist with the oil from the skin. 

2. Take 1 pint cottage cheese and crumb the sugar cubes into it. 

3. Beat all with enough cream to soften it. 

4. When there are no more lumps, pack in small mold, chill, and serve with unsalted crackers or other fruit. 

It looks like it should end up similar to cream cheese. Oh wait that IS the name. THIS is how to make homemade cream cheese? Wow.

 

Stewed Endive with Cream Sauce

Ingredients

3 large endive

4 ounces butter

1 1/4 cup cream

grated nutmeg

salt and pepper

Process

 1. Take the 3 endive, clean thoroughly, and cut off all outer green leaves and wash endive in several waters.

2. Drain and blanch in boiling salted water for 10 minutes.

3. Remove, cool in cold water, take out and press out water. 

4. Chop the endive and place in saucepan with 4 ounces of butter and cook for 15 minutes, until dry. 

5. Pour 1 and 1/4 cup cream over it, very little at a time. 

6. Add grated nutmeg, salt, and pepper to taste. Stir well and leave for 5 minutes.

Eggs Bourgeoise Style

 This is not the raging fashion style they are talking about but rather an inexpensive French culinary style of the lower class.

"Cut some thin slices of bread and trim off the crusts. Lay the bread on a thickly buttered dish. Cover with thin slices of cheese. Beat well a sufficient number of eggs to cover the bread, season with salt and pepper and grated nutmeg. Pour over the slices of bread. Put dish in a moderate oven abd bake until eggs are set. Serve in same dish, very hot. "

This recipe actually reminds my of Hi-Ho's baked fondue, which I modified into Madeleine's baked fondue.

Rhode Island Johnny Cake

 I have a distinct memory of hearing tales of the Colonial Johnny Cakes while visiting Randall's Ordinary in Stonington, CT as we planned the rehearsal dinner for our wedding. We're having a hard time locating the cookbook, but I am fairly certain this recipe is in it.

"Mix 1 or 2 cups white cornmeal with sufficient boiling water to make a heavy batter. Add 1/2 teaspoon salt to taste and beat furiously. Heat griddle, brush with bacon fat, then cook the cakes until done but just browned. Pat a little bacon fat on the uncooked surface before turning to cook on the other side. "

Eggnog Dessert

This is an auspicious time to remind my readers that Garro's Eggnog is a legendary recipe!

Ingredients

 2 eggs separated, beat the whites stiff

4 tablsepoons whiskey or brandy

1 cup powdered sugar

1 cup whipped cream

sponge cake

Process

 1. Beat egg yolks with sugar. 

2. Add the whiskey to the shipped cream. 

3. Beat the egg whites and fold into the mixture with a wire beater. 

4. Pour into mold, lined with sponge cake or lady fingers. 

5. Chill and serve (maybe dust with powdered sugar)

Duchess Soup

 This must have been one bland Duchess!

Ingredients

 2 onions

2 Tablespoons butter

sifted flour

1 quart boiling milk

salt and pepper

2 Tablespoons grated cheese

3 eggs

Process

 1. Fry onions and butter. 

2. Add sifted flour and stir to prevent browning. 

3. Pour milk in slowly, season, and stir for 10 minutes. 

4. Strain and put back in sauce pan. 

5. Add cheese. 

6. Beat eggs with salt and pepper and pour through strainer into soup. 

7. Take off fire and stir

Curried Eggs

 At first glance, I thought this was going to be a recipe for deviled eggs but it's not and I still can't decide if this ancient snack is good or just too plain weird for me to attempt. 

"Boil 4 eggs for 5 minutes. Remove shells carefully as to not break eggs."

Um - is this a play with fire kind of recipe because I hard boil mine for at least 10 minutes. Is 5 minutes even a soft boil?

"Dip eggs first into beaten egg, then into breadcrumbs. Fry in shallow fryer until brown. Serve with white sauce that has a little curry added to it."

White Sauce? What is white sauce? Is the Spruce Eats going to bail me out? Nope it sounds like white sauce is Bechamel Sauce (which apparently was an ice box staple back then)

Cucumber Jelly Salad

 I was just looking forward to making the last cucumber salad I posted when I saw this one and my stomach turned. 

Ingredients

1 pint cucumber, peeled, pulped and grated. 

1/2 teaspoon salt

1 Tablespoon corn oil

mayonnaise

1/8 teaspoon paprika

2 Tablespoons vinegar

1 teaspoon gelatin

lettuce or watercress for serving.

Process

1. Remove peel and pulp from cucumber before grating, using a coarse grater. 

2. Add salt, paprika, vinegar, oil and gelatin. 

3. Let sit over hot water  (double boiler) until dissolved. 

4. Mold into individual ramekins and serve on salad greens with mayonnaise

Croute - Au - Pot

Another slightly vague recipe from the vault of my mother's side of the family.  It's served over toast, but it sounds more like a lunch.

Ingredients

 1 carrot

1/2 turnip

celery stalks, chopped

cabbage leaves, chopped

large piece of butter

1 pint stock

salt and pepper

pieces of toast

Process

1. Cut one carrot and 1/2 turnip into round slices. 

2. Add chopped celery and cabbage. 

3. Stew in a covered pan. 

4. Add large piece of butter. 

5. Add one pint stock, and season with salt and pepper. 

6. Pour over pieces of toast.

Crab Sauce

 Ingredients

 1/2 lb cooked crab meat

1 onion, chopped

1 green pepper, diced

3 stalks celery, chopped

1 ripe tomato, peeled and diced

1/2 cup fresh lime juice

1 Tablespoon minced parsley

1 tiny red pepper (optional)

salt and pepper to taste

Process

 1. Remove all seeds and pukp from the tomato before mixing. 

2. Combine all the ingredients and let stand in ice box for one hour. 

3. Season to taste once more. 

4. Place sauce in salad bowl lined with lettuce and dust with paprika, 

5. Serve with meat instead of slaw.

Cream Dressing for Cucumber salad

 Ingredients

 5 Tablespoons sour cream

1/2 teaspoon paprika

1/2 teaspoon chopped chives

1 Tablespoons vinegar

pinch of salt

Process

 Mix all ingredients well. Add to cucumbers and serve.

Royal Consomme

 My grandmothers loved lunching on consomme, but this recipe does not sound like what I am remembering. 

"Beat two eggs, add 1/2 cup milk and a pinch of salt. Pour into pot and put over hot water. Bake in oven until firm. Cook and cut into squares. Pour over them boiling consomme."

OK, where's the recipe for the consomme?

Chocolate Dessert

 This sounds more like a Trifle to me, but here it goes!

"Put whipped cream in bottom of glass, cover with thick payer of grated bakers chocolate, then layer of whipped cream, slightly sweetened"

Simple. 

Chipped Beef with Cream

This was definitely a favorite for my parents and I even recall the frozen Stauffer's version of this being a staple in our freezer. 

"Place finely minced beef in stewpan with a lump of butter. Cook for 2 minutes, moisten slightly with a little cream, add 2 tbs of Bechamel Sauce. Bring to a boil and serve"

Well, clearly Bechamel was an ice box staple!

Chicken Hash

 "1 and 1/2 lb finely chopped chicken meat placed in saucepan with 1 pint cream, 1 Tbs butter, 3 tbs mushroom liquor. Season with pepper and grated nutmeg"

I gagged at mushroom liquor

Roast Chicken, Maryland

 There's clearly a comma in the title of the recipe but I am not sure if it refers to a person or point of origin. The handwriting is very old and I am not sure that 18 minutes is a long enough cook time for chicken. Assume setting the oven at 350 degrees. .

Ingredients

1 small chicken

salt and pepper

egg, beaten

bread crumbs

butter

1/2 pint cream

bacon, broiled

corn fritters

Process

1. Take the legs and wings off a small chicken, season with salt and pepper, and dip in beaten egg, roll in bread crumbs, and place in buttered pan. 

2. Pour over melted butter and roast for 18 minutes. 

3. Pour 1/2 pint cream sauce on platter, placing chicken on top, and decorate with broiled bacon and corn fritters. 

I havent' found a family recipe for corn fritters yet, but there is this one one my blog already.

Chicken Custard

 I don't think that I like the sounds of this one!

Serves 2

Ingredients

1 cup very strong chicken broth

1 cup thin cream

3 egg yolks

Process

1. Scald together the chicken broth and cream. 

2. Pour over well beaten egg yolks and cook in double boiler, stirring constantly, until slightly thickened. 

3. Season to taste and serve ice cold in cups.

Chicken Fricassee

 This antiquated recipe is hysterical. 

"Boil a fowl, cut in pieces for serving. Put in saucepan with 2 minced mushrooms cooked salted pork cut in squares 1/2 pt. allemande sauce. Heat but do not boil"

WHAT???

Leave it to The Spruce Eats to bail me out again!

Easy Cheesy Taco Sliders via Melissa's Southern Style Kitchen

 

This recipe is a family favorite and has been a repeat dish for our pod or Quaranteam since last spring. Brought to us by Melissa's Southern Style Kitchen , I highly recommend trying this out as a twist on Mexican Monday or Taco Tuesday. I've used regular shredded cheese, but the slices of cheese do make it even cheesier. 

 Ingredients

• olive oil
• 1 medium onion finely diced
• 1 small red bell pepper seeded and diced
• 1 tsp garlic salt
• 1 ¼ lb lean ground beef
• 1 1.25 oz package taco seasoning
• 1 tsp lemon pepper
• 1 12 oz mild taco sauce
• 1 15 oz 12-count potato slider rolls sliced though middle
• 16 slices Sargento® Blends™ 4 Cheese Southwest Slices- divided
  
• 2 Tbsp butter melted
• ¼ tsp garlic salt
• 1 Tbsp grated Parmesan cheese optional
• Assorted toppings: shredded lettuce, salsa, sour cream, olives for serving

Process

• Preheat the oven to 350°. Line a baking sheet with parchment paper. Set aside.
• In a large skillet heat a few drizzles of olive oil. Cook diced onion and peppers over medium-high heat for 2 minutes. Season with garlic salt. 
• Add ground beef to skillet. Continue to cook for 8-10 minutes or until no pink remains. Drain any excess fat from the pan. 
• Add taco seasoning, lemon pepper and taco sauce. Lower the heat and simmer for 10 minutes. 
• Meanwhile, mix melted butter with ¼ tsp of garlic salt. Set aside.
• Separate rolls removing the top from the bottom half. Center bottom halves on baking sheet. Cover with cheese slices.
  
• Spread the taco filling evenly over the cheese. Arrange remaining  slices of cheese over filling. 
• Cover with top half of rolls. Brush tops and sides of rolls with remaining butter. Sprinkle with grated Parmesan, if desired.
• Cover loosely with foil. Bake for 25 minutes then uncover and continue to bake another 5 minutes until the cheese has melted and tops are golden. 
• Serve warm with assorted toppings, if desired.
  

Deviled Chicken

1.  Make a mixture of cayenne, salt, mustard, grated lemon peel, lemon juice, sherry wine and Worcestershire sauce. 

2. Cut slices of cooked chicken. Butter them and put them into the sauce mixture. 

3. Let soak for 2 hours. 

4. Put mixture into a sauce pan and heat but do not let boil.