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Show 4B Lakeside Review, Wednesday, April 3, 1985 o f Grandmas Old Recipe Book Cooks DARLENE mix Review Correspondent How exciting to find grandmothers recipe books dating back to the late 1800's. Grandmother lived in the and during her time, some of the best meals ever came out of the old kitchen. The kitchen consisted of a large room with solid wood cupboards extending from floor to ceiling. These unique cupboards were varnished to show the beau- Mid-we- si tiful wood grain. Three-fourt- 1 1 1 1 Two parts cream of tartar, 1 part soda, part cornstarch. Sift together several times. 1 Apple or Peach Pudding Fill a dish with apples or peaches pared and sliced, sweeten and season with spice and nutmeg (omit spice and nutmeg with peaches) cover with a crust made as follows: quart flour, 3 teaspoons of baking powder, butter size of an egg, salt, sweet milk to make a soft dough, place on top of stove till the crust raises, then bake a ncie soft dough, place on top of stove till the crust raises, then bqke a nice brown. SAUCE: one cup buttter, cup sugar, beat to a cream; 3 beaten eggs, 2 tablespoons of boiling water. Flavor with vanilla. 1 1 good-size- 1 1 Pressed Chicken 1 Boil one or two chickens with a little salt; let cool in the liquor. Take all the meat from the bone, keeping the white from the dark meats separate. Chop the meat and put into a long tin or dish, first the dark, then the light meat, add 1 1 1 1 1 about one cup of the liquor. Press the meat down with a weight. When cold cut in slices. 1 1 Veal or Beef Loaf 1 Frosty Soup Makes crackers. hs 1 1 fuss refreshment. When the crowd comes home just starving or you want a unique appetizer, pour them an attractive mug of soup and serve with crisp Up Memories very hot lard; stirring with a fork that Plum Pudding they may not adhere to the kettle or to pound chopped suet or each other. As soon as they become light brown and crisp, remove quickly with a butter, pound stoned raisins, pound pound sugar, pound stale skimmer and drain. Sprinkle with salt as currants, 3 or 4 chopped apples, 6 brad crumbs, they are taken up. eggs, teaspoon cloves and cinnamon, Peanut Sandwiches pinch of salt. Butter a pudding mold and Roll peanut meats fine and mix with a fill with mixture, tie cloth over top, nice salad dressing. Spread between very place plate at the bottom of kettle and thin slices of bread and butter. Nice steam 4 hours. lunch and picnic parties. Baking Powder The old wooden icebox had many Mrs. President Hayes Green doors with fancy handles and hinges. Tomato Pickles And, of course the large single well sink One peck tomatoes sliced, six onwith a hand pump for fresh water. The ions sliced.green Mix and throw over them large wooden table was used for many teacup salt, let stand over night. Next family activities, including mixing ingreday drain thoroughly and boil in pint dients and rolling out pie crusts. vinegar and 2 quarts water till quite tenThe cookstove contained a fire box, in der. Then take 2 quarts vinegar, 2 which wood and coal was burned and a brown sugar, Vi pound of white pounds reservoir used to keep water hot. Above mustard seed, 2 tablespoons ground allthe cooking surface was a warming oven. same of cinnamon, cloves, ginger spice, The wood and coal burned in this mag- and mustard ground. Put all together nificent oven, provided heat and and boil until sufficiently cooked. warmth to the kitchen, and with mingling aromas from the oven, made the Yeast kitchen a special place to be. d Six potatoes, mashed to Following are some of the recipes which add tablespoon of salt, 2 of sugfound in grandmothers cookbooks. ar, 3 of flour. Stir all together and scald They are both interesting and delightful. good with the water in which the potatoes were boiled, and fill up the jar with Lyonaise Potatoes hot water. When cool, add cake of Take medium sized onion; chop fine; foam dissolved in warm water; yeast pare 12 medium sized potatoes and chop keep in a warm place to rise. This makes them; put in spider with part butter and gallon; use pint to a loaf of bread. part lard; add pepper and salt; let stick to bottom of spider until cooked brown, Keep in a cool place. then stir quite often. Cook until tender; resembles hash in looks and taste. Johney Cake 3 cups Indian, cup wheat, cup sour Saratoga Chips milk, cup sweet, good egg that you Peel the potatoes carefuly; cut into very beat well, Vi cup molasses and add therethin slices; wash through several waters, to with spoon butter, now salt and sohaving water cold; dry in a cloth, then da each a spoon. Mix that quickly and throw a handful at a time into a kettle of bake it soon. FARMINGTON - A frosty-col- d soup ready in the refrigerator is a great no- is 05 DUB Asparagus Four pounds raw lean beef or veal chopped fine, 2 cups sweet milk, 2 cups crackers rolled fine, Vi cup butter, 2 eggs. aspara- Place all ingredients in blender. Cover and blend about minute at high speed. Chill thoroughly. Serve cold. Garnish gus spears 'k teas, salt few grains pepper 1 teas, seasoned salt Grandmothers Bag Pudding One-ha- lf teacup good buttermilk, Vi teaspoons soda, iitle salt, teacup sweet 1 1 with finely chopped chives or parsley. Makes about 3Vi cups. milk, corn meal enough to make it soft, so that the milk will run through the bag a little when put into it. Tie bag about 3 inches from pudding to give a chance for pudding to swell. Boil 3 hours. Serve with sauce of sweetened cream. Best boiled with a boiled dinner. Make Cookie of Fruit pocktaii a Fruit Cocktail Cookies 1 'h teas, sugar 2 teas. lemon juice cut-u- p cold. Vi Tabl. grated onion 1 Chill 2 C. (1 pt) half and half 2 C. (19 oz) can drained Meal No-Fu- ss salt and pepper. Mix in two loaves, put in tins and bake two hours. Slice when 1 egg 1 cup raisins cups flour 2 Vi 1 1 teasp. teasp. cloves cup drained fruit cocktail Cream butter and sugar. Add egg. mix well. Add raisins. Sift dry ingredients toVi cup butter cup sugar 1 gether; add alternately to creamed mixture with fruit cocktail. Pour into a greased and floured 10x13 inch pan. Bake at 350 degrees for 25 to 30 teasp. salt teasp. soda teasp. cinnamon Porn Muffins Vary According to Region In America in the mid !800s, when wheat was scarce and expensive and corn was abundant, corn muffins emerged as a favorite way to use corn meal. From region to region, the lpuffins differed taking on characteristics unique to the area. These country corn muffins have a universal appeal. They can be made xjvith either white or yellow corn S' meal. 1 1 1V4 C white C buttermilk 2k C com oil Grease 12 (2'z x lVi inch) muf or yellow corn L Wed., April 3 Bake in 425 degree oven 20 minutes or until golden. Immediately remove from pan. Cool on wire rack or serve warm. Makes 12. egg 1 Country Corn Muffins T ft - WiV SALE ONLY fork, stir together corn meal, flour, sugars, baking soda and salt. In small bowl, beat egg slightly; stir in buttermilk and corn oil. Add to corn meal mixture; stir just until moistened. Spoon into prepared muffin cups. 1 PRE-OPENIN- G 4 DAYS fin cups. In medium bowl with The corn meal is blended with meal C unsifted flour flour, mixed with an egg, sugar, 'A C buttermilk, and, appropriately, granulated sugar Vi C corn oil. This country type of firmly packed light brown corn muffin has in recent years sugar become the favorite breakfast tsp. baking soda Vi bread at city coffee shops. tsp. salt T.' 3- f. V - ' jr" " ' through Sat., April 6th I A f f iSs iTT1'?"". ' I , r ryi 3- - V, r V - t. , 1v Alwt JENNY-LIN- D Solid hardwood White, Maple, CRIB Akw 3 v r. , A. Y Quantities limited " J ,;f vr Choose a handwoven swan or any f Pier Is handled baskets for the s annual family eggsplorations. When the holidays . have beautiful baskets to keep on display atop your table, mantel, and shelves. over, you i .A i ' )0WPVII Yf ONLY not included) AVAILABLE s mt V c;-;;- - Walnut and Natural. (Mattress LAY-A-WA- ,lS J j? ' if i 1 v v Vv V vsr! - " i Vife., ; I All Easier baskets 4 Reg. rA,.rr t & 11 39C-$34.- 99 off BABY FURNITURE OUTLET n Prices good thru April 6th FAMILY CENTER5 POINTS 79 HARRISVILLE RD., OGDEN 393-400- 8 Read The Classified For Best Results 5348 So. 19C0 West, Roy e Saturday M.rdr-Frtd.10-- v Sunday 10-- 9 1J-- 8 773-071- 0 |