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MISCELLANEOUS RECIPES
| CANNING
CORN |
| To five pints green corn, add three pints
water; cook five minutes; then dissolve three level teaspoons tartaric
acid, and add to corn; cook a few minutes longer; then it is ready to can
in new or nearly new tin cans. When preparing for table, drain off liquid;
add a very little water; season and sweeten to taste. When boiling, add
one level teaspoon soda dissolved in hot water. |
| COUGH
SYRUP |
| One quart of water, one handful of hops;
boil these together, and strain; put in this fluid a cup of sugar, and
boil to a syrup; cut a lemon into it, and bottle for use. |
| FRIED
HOT MUSH (cooked oatmeal, cream of wheat, etc.) |
| Fry slices of bacon; remove the meat; drop
in the mush by spoonfuls, and fry delicate brown. |
| FRITTERS |
| Separate four eggs; beat the yolks until
light; add to them one quart of sweet milk, a little salt. Beat the whites
very stiff; stir in one quart of flour, and the whites, half and half,
with one teaspoonful of baking powder. In a tablespoonful of batter, place
a slice of nice sour apple; drop into hot lard, and fry nice brown on both
sides. Serve hot, with butter and syrup. Make oyster fritters the same
way, using fine large oysters in place of apples. ORANGE FRITTERS.-- Made
in same way, using slices of orange instead of apple. PINEAPPLE
FRITTERS.-- Made in same manner, only stir into the batter a pineapple,
grated or chopped fine. |
| GERMICELLI |
| Stir germicelli into two quarts of boiling
water until as thick as mush; add salt. Boil five or ten minutes, stirring
constantly. Just before serving, you can stir in a cup of sweet milk, if
you wish. When cold, slice, and fry same as corn mush. |
| LEMON
CRACKERS |
| Two and three-fourths cups of granulated
sugar, one cup of butter, one pint of sweet milk, one cup of lard, three
eggs, five cents worth of lemon oil, five cents worth carbonate of
ammonia, a pinch of salt. Mix stiff, and roll thin; stick with a fork, and
bake in a quick oven. |
| MILK
TOAST |
| Boil one quart of milk; stir into it two
tablespoonfuls butter, mixed with one tablespoonful flour, and a
saltspoonful salt. Let the whole boil five minutes. Have ready a dish of
toasted bread; pour the milk over it, and serve hot. Nice for breakfast. |
| MUSH |
| To three quarts of boiling water, add salt
to taste. Stir in gradually sufficient corn meal to make it quite thick.
Boil slowly one hour. Stir often, and beat well; that will make it light
and smooth. Eat with cream, milk, and butter, or syrup. To fry when cold,
cut in thin slices, and fry in lard and butter, mixed. |
| OATMEAL
CRACKERS |
| Two cups oat meal (rolled oats is best),
three cups flour, one cup shortening, one cup sugar, one cup water, one
teaspoonful salt, three teaspoonfuls baking powder; roll very thin. |
| SCHMIER
KASE |
| One gallon of sour milk; scald until
crumbly; let drip until whey is separated from curd; mash fine; salt to
suit the taste; add one pint of rich sour cream; stir till all is
thoroughly mixed together. |
| SPANISH
FRITTERS |
| Cut the soft of bread into pieces two or
three inches long and one inch thick. Take one pint and a half of sweet
milk; sweeten to taste; add six well beaten eggs, a little salt; dip the
pieces of bread in the mixture; let them become well saturated. Fry in hot
lard until a delicate brown. |
| WHOOPING
COUGH SYRUP |
| One ounce flax seed, one ounce slippery elm,
one ounce boneset, one ounce stick licorice, one and one-half pounds loaf
sugar, one pint Orleans molasses. Put first three ingredients in thin
muslin bag, and boil one hour in sufficient water to cover well. Dissolve
the licorice in one pint of water; then boil all together a few moments.
DOSE.-- One teaspoonful every hour or two, as the case may require. |
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