Things Mother Used to Make - A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before
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Things Mother Used to Make - A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before - Lydia Maria Gurney
THINGS MOTHER USED TO MAKE
BY
LYDIA MARIA GURNEY
A COLLECTION OF OLD TIME RECIPES, SOME NEARLY ONE HUNDRED YEARS OLD AND NEVER PUBLISHED BEFORE
INTRODUCTION
The Things Mother Used To Make consist of old fashioned recipes, which have been for the most part handed down by word of mouth from one generation to another, extending over a period of nearly one hundred years. The author, a New England woman, has during her life tested out in her own kitchen the greater part of these recipes, which represent the best cookery of those times.
This material was originally published in Suburban Life, where it obtained such recognition as seemed to warrant its preservation in book form. The original material has accordingly been amplified, and it is here presented as one of the volumes in the series of Countryside Manuals.
FRANK A. ARNOLD
NEW YORK
September 15, 1913
AUTHOR’S FOREWORD
Good food depends as largely upon the judgment of the cook, as upon the materials used. These recipes and Household Hints are written very plainly, for those who have had no experience, no practice and possibly have little judgment.
They are very simple, not expensive, and if followed closely, will ensure success. It is the hope of the writer of this book that the young and inexperienced housekeeper may find it a real help.
L. M. GURNEY.
CONTENTS
Breads
Bannocks
Boston Brown Bread
Brown Bread (Baked)
Coffee Cakes
Corn Meal Gems
Cream of Tartar Biscuits
Crullers
Delicious Dip Toast
Doughnuts
Fried Bread
German Toast
Soft Gingerbread
Huckleberry Cake
Quick Graham Bread
Graham Bread (Raised Over Night)
Graham Muffins
Sour Milk Griddle Cakes
Sweet Milk Griddle Cakes
Jenny Lind Tea Cake
Real Johnny Cake
New England Buns
Nut Bread
Oatmeal Bread
Parker House Rolls
Popovers
Rye Muffins
Breakfast Sally Lunn
Dumplings
New England Boiled Dinner
Brunswick Stew
How to Corn Beef
Corned Beef Hash
Breaded Pork Chops
Potted Beef
A Fine Way to Cook Veal
Veal Patties
Miscellaneous
Boston Baked Beans
A Breakfast Dish
Cracker Tea for Invalids
Crust Coffee
Grape Juice
Mince Meat
Home-Made Potato Yeast
Pickles
Pickled Cauliflower
Green Chopped Pickle, No. 1
Green Chopped Pickle, No. 2
Chili Sauce, No. 1
Chili Sauce, No. 2
Chili Sauce, No. 3
Chow Chow, No. 1
Chow Chow, No. 2
Cold Catsup
Corn Relish
Home-Made Cucumber Pickles
Quickly Made Cucumber Pickle
Mixed Pickles
Piccalilli, No. 1
Piccalilli, No. 2
Piccalilli, No. 3
Tomato Catsup, No. 1
Tomato Catsup, No. 2
Pickled Watermelon Rind
Pies
Rich Pie Crust
Pork Apple Pie
Chocolate Custard Pie
Cocoanut Pie
Cranberry Pie
Cream Pie
Old-Time Custard Pie
Frosted Lemon Pie
Mock Mince Pie
Pumpkin Pie, No. 1
Pumpkin Pie, No. 2
Rhubarb Pie
Rolley Polys
Squash Pie
Cream Washington Pies
Cream for Filling
Preserves
Crab Apple Jelly
California Jam
Canned Cherries
Cherry Conserve
Preserved Citron
Currant Jelly
Spiced Currants
Cranberry Jelly
Grape Conserve
Grape Marmalade
Grape Preserve
Orange Marmalade
Peach Marmalade
To Can Peaches
Pickled Peaches
Ginger Pears
Preserved Pears
Way to Pickle Pears
To Preserve Pineapple
Quince Jelly
Quince Marmalade
Quince Sauce
Raspberry Jam, No. 1
Raspberry Jam, No. 2
To Keep Rhubarb Through the Winter
Rhubarb Marmalade
Rhubarb Jam
Spiced Fruit
Puddings
Bread Pudding
Steamed Chocolate Pudding
Graham Pudding
Hasty Pudding
Baked Indian Pudding
Orange Pudding
Plum Pudding
Queen’s Pudding
Poor Man’s Rice Pudding
Suet Pudding
Tapioca Cream
Sauces
Chocolate Sauce
Cold Sauce
Cranberry Sauce
Cream Mustard
Egg Sauce, for Chocolate Pudding
Pudding Sauce
Salad Dressing
Sauce, for Graham Pudding
Soups
Bean Porridge
Connecticut Clam Chowder
Massachusetts Clam Chowder
New England Fish Chowder
Lamb Broth
A Good Oyster Stew
Potato Soup
Vegetables
Green Corn Fritters
Delicious Stuffed Baked Potatoes
Creamed Potatoes
Scalloped Potatoes
Baked Tomatoes
Fried Tomatoes
APPENDIX: HOUSEHOLD HINTS
THINGS MOTHER USED TO MAKE
THINGS MOTHER USED TO MAKE
BREADS
Bannocks
1 Cupful of Thick Sour Milk
1/2 Cupful of Sugar
1 Egg
2 Cupfuls of Flour
1/2 Cupful of Indian Meal
1 Teaspoonful of Soda
A pinch of Salt
Make the mixture stiff enough to drop from a spoon. Drop mixture, size of a walnut, into boiling fat. Serve warm, with maple syrup.
Boston Brown Bread
1 Cupful of Rye Meal
1 Cupful of Graham Meal
1 Cupful of Indian Meal
1 Cupful of Sweet Milk
1 Cupful of Sour Milk
1 Cupful of Molasses
1 Teaspoonful of Salt
1 Heaping Teaspoonful of Soda
Stir the meals and salt together. Beat the soda into the molasses until it foams; add sour milk, mix ail together and pour into a tin pail which has been well greased, if you have no brown-bread steamer. Set the pail into a kettle of boiling water and steam three or four hours, keeping it tightly covered.
Brown Bread (Baked)
1 Cupful of Indian Meal
1 Cupful of Rye Meal
1/2 Cupful of Flour
1 Cupful of Molasses (scant)
1 Cupful of Milk or Water
1 Teaspoonful of Soda
Put the meals and flour together. Stir soda into molasses until it foams. Add salt and milk or water. Mix all together. Bake in a tin pail with cover on for two and a half hours.
Coffee Cakes
When your dough for yeast bread is risen light and fluffy, cut off small pieces and roll as big as your finger, four inches long. Fold and twist to two inches long and fry in deep fat. Serve hot with coffee.
Corn Meal Gems
2 Cupfuls of Flour
1 Cupful of Corn Meal (bolted is best)
2 Cupfuls of Milk
2 Teaspoonfuls of Cream of Tartar
1 Teaspoonful of Baking Soda
1 Egg
1/2 Cupful of Sugar
1/2 Teaspoonful of Salt
Stir the flour and meal together, adding