AUNT SARAH'S CUCUMBER PICKLES
Always use the cucumbers which come late in the season for pickles.
Cut small green cucumbers from vine, leaving a half-inch of stem.
Scrub with vegetable brush, place in a bowl and pour over a brine
almost strong enough to float an egg; 3/4 cup of salt to seven cups of
cold water is about the right proportion. Allow them to stand over
night in this brine. Drain off salt water in the morning. Heat a small
quantity of the salt water and pour over small onions w
"skinned." Use half the quantity of onions you have of cucumbers, or
less. Allow the onions to stand in hot salt water on back of range a
short time. Heat 1 cup of good sharp cider vinegar, if too sour, add
1/2 cup of water, also add 1 teaspoonful of sugar, a couple of whole
cloves; add cucumbers and onions (drained from salt water, after
piercing each cucumber several times with a silver fork). Place a
layer at a time in an agate stew-pan containing hot vinegar. Allow
them to remain a few minutes until heated through, when fill heated
glass jars with cucumbers and onions; pour hot vinegar over until jars
are quite full. Place rubbers on jars and screw on tops. These pickles
will be found, when jars are opened in six months' time, almost as
crisp and fine as when pickles are prepared, when taken fresh from the
vines in summer. Allow jars to stand 12 hours, when screw down tops
again. Press a knife around the edge of jar tops before standing away
to be sure the jars are perfectly air-tight.
More
-
ARTICHOKES A LA VEDETTE
Into a quart of boiling water throw lightly four tablespoonfuls of semolina, so that the grains are separated. Let it boil for a quarter of an hour, with pepper and salt. Take the tureen and put the yolk of an egg in it with a bit of butter the same size,... ARTICHOKES, TO BOIL
2 lbs. Artichokes--4d. 1/2 pint White Sauce--1 1/2d. Total Cost--51/2 d. Time--One Hour Wash and peel the artichokes and put them into some water; add a teaspoonful of vinegar and leave them for half an hour. Drain the water all away and put them ... ASPARAGUS
Cut off the woody part, scrape the lower part of the stalks. Wash well and tie in bunches. Put into a deep stew-pan, with the cut end resting on the bottom of the stew-pan. Pour in boiling water to come up to the tender heads, but not to cover them. Add o... ASPARAGUS
Pare remove seeds, cut in pieces, and boil 20 to 40 minutes in small quantity of boiling water; when done, press water out, mash smooth, season with butter, pepper and salt. ... ASPARAGUS À L'ANVERS
Take half a red cabbage of medium size, chop it very finely and put it in a pan; add a little water, salt, and pepper, three or four potatoes cut in fine slices and five lumps of sugar. Let it all simmer for two hours with the lid on. Then take off the co... Asparagus aux Milanaise
Boil large choice asparagus until tender. Put a layer of stalks upon the dish on which they are to be served. Sprinkle with salt, pepper, cayenne, and a little grated Parmesan cheese. Make three layers of this and pour over all a little melted butter. Bre... ASPARAGUS OMELETTE
Toss the sliced mushrooms in butter, adding, if you wish, a little mushroom ketchup. Break the eggs in a pan and beat them lightly together, and cook for three minutes over a good fire. Slip the omelette on a hot dish, spread with butter. ... ASPARAGUS SALAD
Boil the asparagus in salted water, being very careful not to break the caps; drain, and pour over it when cold a mayonnaise dressing, with some chopped parsley. Serve each person with three or four stems on a plate, with a little mayonnaise dressing. Do ... ASPARAGUS SOUP
From MRS. JAMES R. DEANE, of California, Lady Manager. Two pounds potatoes; two ounces butter; two tablespoonfuls chopped onions; two tablespoonfuls chopped celery; one quart milk; one quart boiling water; one-half cupful sago; one-half teaspoonful pepper... ASPARAGUS SOUP.
Take eight pounds of gravy beef, with five pints of water, a few sweet herbs, and an onion shred, with a little pepper and salt; when the strength of the meat is sufficiently extracted, strain off the soup, and add to it a bundle of asparagus, cut small, ... ASPIC (SULZ)
Set on to boil two calf's feet, chopped up, one pound of beef and one calf's head with one quart water and one cup of white wine. Add one celery root, three small onions, a bunch of parsley, one dozen whole peppercorns, half a dozen cloves, two bay leaves... AUBERGINE OR EGG PLANT
Take some young carrots, wash and brush them as tenderly as you would an infant, then simmer them till tender in with pepper and salt. When cooked, draw them to the side of the fire and pour in some cream to make a good sauce. If you cannot use cream, tak... AUFLAUF
Boil one cup of milk and when boiling stir in quickly one-half cup of sifted flour and work smooth until all lumps are out and it is the consistency of soft mashed potatoes. Stir all the while over fire. When smooth remove from stove and while yet warm br... AUNT AMANDA'S SPICE "KUCHEN"
1 cup butter. 2 cups granulated sugar. 1 cup of a mixture of sour milk and cream. 4 eggs. 1 teaspoonful soda. 1/2 teaspoonful cloves. 1 teaspoonful cinnamon. 1/2 teaspoonful nutmeg. 1 teaspoonful vanilla extract. 2 tablespoonfuls cocoa. 3 cups flour. Mix ... AUNT SARAH'S "BREAD DOUGH" CAKE
1 cup bread dough. 1 egg. 1/2 cup soft A sugar. 1 tablespoon lard or butter. 1/4 teaspoon soda. When her bread dough was raised and ready to put in the pans she placed a cupful of it in a bowl and added the egg, sugar, butter, soda (dissolved in a little ... AUNT SARAH'S "CHERRY MARMALADE"
Pitted, red sour cherries were weighed, put through food-chopper, and to each pound of cherries and juice add 3/4 pound of granulated sugar. Cook about 25 minutes until syrup is thick and fruit looks clear. Fill marmalade pots, cover with parafine when co... AUNT SARAH'S "GERMAN CRUMB CAKES" BAKED IN CRUSTS
3 cups flour. 2-1/2 heaping teaspoonfuls baking powder. 2 cups sugar (soft A or light brown). 1/2 cup lard and butter mixed. 2 eggs. 1 cup sweet milk. Pinch of salt. Flavoring--vanilla or grated orange rind. Line three small pie tins with pie crust. Sift ... AUNT SARAH'S "HUTZEL BROD"
2 pounds dried pears. 2 pounds dried prunes. 2 quarts juice of fruit and water. 1 pound dried currants. 1 pound seeded raisins. 1 pound blanched and shredded almonds. 1 pound chopped English walnut meats. 1-1/2 ounces finely-shredded citron. 1-1/2 ounces ... AUNT SARAH'S "QUICK DUTCH CAKES"
She creamed together 1 cup of sugar, 1 tablespoonful of lard, 1 tablespoonful of butter and added 1-1/2 cups of luke-warm milk. Add 3 cups flour (good measure), sifted with three scant teaspoonfuls of baking powder. Add a half cup of raisins, seeded and c... AUNT SARAH'S "SCHNITZ AND KNOPF"
This is an old-fashioned "Pennsylvania German" favorite. The end of a ham bone, containing a very little meat, was placed in a large kettle with a small quantity of water, with "Schnitz," or sliced, sweet, dried apples, which had been dried without removi... AUNT SARAH'S BREAD PUDDING
Pour 1 quart of boiling milk over 1-1/2 pints of soft bread crumbs. Put the mixture into a buttered pudding dish with 1 teaspoonful salt. Cover closely with a plate and let stand about half an hour. At the end of that time beat into it three eggs, 1 teasp... AUNT SARAH'S BUTTER SCOTCH PIE
Boil together 1 cup brown sugar and 2 tablespoons butter until a soft, wax-like consistency. Mix together 2 heaping teaspoons flour, yolk of 1 egg and 1 cup of milk. Beat until smooth; stir this into the sugar and butter mixture and cook until thick. Flav... AUNT SARAH'S CHEESE CAKE
Prepare the following for one cheese cake, to be baked in a pie-tin lined with pastry crust: One heaping cup of rich, creamy "smier kase," or cottage cheese, was placed in a bowl, finely mashed with a spoon until free from lumps. Then mixed smooth with 2 ... AUNT SARAH'S CINNAMON CAKE
1 cup sugar. 2 cups flour. 1 egg. 1-1/2 teaspoons baking powder Piece of butter the size of egg. Pinch of salt. 1 cup milk. A little grated nutmeg. Beat the butter to a cream and gradually add the sugar. Then add the unbeaten egg and beat all together tho... AUNT SARAH'S COTTAGE PUDDING
Cream together 1 cup of sugar, 2 tablespoonfuls of butter, 1 egg, white beaten separately, and added last, 1 cup of sweet milk, pinch of salt, 2 cups of flour, sifted with 2 heaping teaspoonfuls of Royal baking powder, 1/2 cup of dried currants, well flou... AUNT SARAH'S CUCUMBER PICKLES
Always use the cucumbers which come late in the season for pickles. Cut small green cucumbers from vine, leaving a half-inch of stem. Scrub with vegetable brush, place in a bowl and pour over a brine almost strong enough to float an egg; 3/4 cup of salt t... AUNT SARAH'S CUSTARD PIE
Line an agate pie-pan (one used especially for custards two inches in depth, holding exactly one quart) with a rich pastry. Break five large eggs in a bowl, heat lightly with an egg-beater and add 1/2 cup of sugar. Boil 3 cups of sweet milk, pour over the... AUNT SARAH'S DELICIOUS CREAM BISCUITS
Place in a flour sifter 2 cups of flour, 2 teaspoonfuls baking powder, 1/2 teaspoonful of salt and 1/2 teaspoonful of sugar. Sift twice; stir together 1/2 cup of sweet milk and 1/2 cup of thick, sweet cream. Quickly mix all together, cutting through flour... AUNT SARAH'S EXTRA FINE LARGE SPONGE CAKE
2 cups granulated sugar. 2-1/4 cups of flour. 3/4 cup of boiling water. 4 large eggs. 2 even teaspoonfuls baking powder. 1 teaspoonful lemon juice. Put whites of eggs in a large mixing bowl and beat very stiff. Add sugar (sifted 3 times), then add the wel... AUNT SARAH'S GINGER PEARS
4 pounds of fruit. 2 lemons. 1/4 pound of ginger root. 4 pounds of sugar. 1 cup water. Use a hard, solid pear, not over ripe. Pare and core the fruit and cut into thin slivers. Use juice of lemons and cut the lemon rind into long, thin strips. Place all t... AUNT SARAH'S GINGER SNAPS
1 cup molasses, 1 cup sugar, 1 cup of a mixture of lard and butter, 1 egg, 1 teaspoonful of ginger, 1 teaspoonful of cinnamon, 1/2 a grated nutmeg, 1 teaspoonful of soda dissolved in 1 teaspoonful of vinegar. About 3 cups of flour should be added. Dough s... AUNT SARAH'S GOOD AND CHEAP "COUNTRY FRUIT CAKE"
1 cup butter and lard, mixed. 4 eggs. 1 cup New Orleans molasses. 1 cup sour milk. 1 pound dried currants. 1/4 pound thinly sliced citron. 2 teaspoonfuls baking soda. 4 cups flour. 2 pounds raisins, seeded. A little grated nutmeg, ginger, cinnamon and a v... AUNT SARAH'S LEMON MERINGUE
Two cups of water, 1-1/2 cups of sugar, 2 rounding tablespoonfuls of corn starch, 4 eggs, 1 tablespoonful of butter, 2 small lemons. Mix the water, sugar and corn starch dissolved in a little cold water, pour in sauce-pan, place on range and stir mixture ... AUNT SARAH'S LEMON PIE
This is a good, old-fashioned recipe for lemon pie, baked with two crusts, and not expensive. Grate the yellow outside rind from one lemon, use juice and pulp, but not the white part of rind; mix with 2 small cups of sugar, then add 1 cup of water and 1 c... AUNT SARAH'S METHOD OF CANNING CORN
Three quarts of sweet corn cut from the cob, 1 cup of sugar 3/4 cup of salt and 1 pint of cold water. Place these ingredients together in a large bowl; do this early in the morning and allow to stand until noon of the same day; then place all together in ... AUNT SARAH'S METHOD OF KEEPING SAUSAGE
To keep sausage one year, take sausage which has been put in casings (skins in long links) and cook until heated through in a fry pan half filled with hot water. Take sausage from the water, cut in 4-inch length pieces (stick sausage with prongs of a fork... AUNT SARAH'S METHOD OF PRESERVING EGGS WITH LIQUID WATER GLASS
Aunt Sarah for many years preserved eggs in water glass, or soluble glass, also known as "Sodium Silicate," a thick liquid about the consistency of molasses. It is not expensive and may easily be procured at any drug store. She used the water glass in the... AUNT SARAH'S PLAIN BOILED PUDDING
One cup of beef suet chopped fine or run through a food-chopper, 1/2 cup sour milk, 1 egg, 1 teaspoonful soda, pinch of salt. 1/2 cup sugar, 1 teaspoonful cinnamon, 1 cup raisins, seeded and floured. Flour enough to make as stiff as ordinary cake batter. ... AUNT SARAH'S POTATO YEAST
9 medium-sized potatoes. 5 tablespoons sugar. 2 tablespoons salt. 1 quart water. Grate the raw potatoes quickly, so they will not discolor, pour over the grated potato the quart of boiling water, add salt and sugar, cook several minutes until the consiste... AUNT SARAH'S QUINCE HONEY
Pour 1 quart of water, good measure, in an agate stew-pan on the range with three pounds of granulated sugar. When boiling add 3 large, grated quinces, after paring them. Grate all but the core of quinces. Boil from 20 to 25 minutes, until it looks clear.... AUNT SARAH'S RAISED ROLLS (FROM BREAD DOUGH)
A portion of the white bread dough may be made into raised rolls. These rolls are excellent without additional shortening, or, in fact, without anything else being added. Mold pieces of the bread dough into balls the size of a walnut; roll each piece flat... AUNT SARAH'S RECIPE FOR "JOHNNY CAKE"
One and one half cups of sour milk, 1/3 cup of shortening, a mixture of lard and butter, 1-1/2 tablespoonfuls of sugar, 2 cups of yellow cornmeal, 1 cup of white bread flour, 1 egg, 1 teaspoon of soda, dissolved in a little hot water, a little salt. Mix a... AUNT SARAH'S RECIPE FOR CHILI SAUCE
18 large red tomatoes. 10 medium-sized onions. 10 sweet peppers (green or red). 1 cup sugar. 3 scant tablespoonfuls salt. 1-1/2 cups vinegar (cider vinegar). Tie in a small cheese cloth bag the following: 1 large teaspoonful whole allspice. 1 large teaspo... AUNT SARAH'S RECIPE FOR FROZEN CUSTARD
One quart of rich, sweet milk, 2 tablespoons of corn starch, 4 eggs, 1 cup of sugar, small tablespoon of vanilla. Cook the milk in a double boiler, moisten corn starch with a little milk. Stir it into the hot milk until it begins to thicken. Beat sugar an... AUNT SARAH'S SPICED PEARS
Bartlett pears may be used, pared and cut in halves and core and seeds removed, or small sweet Seckel pears may be pared. Left whole, allow stems to remain, weigh, and to 7 pounds of either variety of pear take one pint of good cider vinegar, 3 pounds gra... AUNT SARAH'S STRAWBERRY PIE
Make a rich crust, line a pie-tin and fill with clean, hulled strawberries. Allow one quart to each pie. Sweeten to taste; sprinkle a generous handful of flour over the berries, having plenty of flour around the inside edge of pie. Use 1/2 cup of flour al... AUNT SARAH'S WALNUT GINGERBREAD
1/2 cup of New Orleans molasses. 1 cup of light brown sugar. 1/2 cup of shortening (composed of butter, lard and sweet drippings). 1/2 teaspoonful of ginger, cinnamon and cloves each. 2 teaspoonfuls of baking soda (saleratus), sifted with 3-1/2 cups flour... AUNT SARAH'S WHITE BREAD (SPONGE METHOD)
Prepare the following "Yeast Sponge" at noon, the day preceding that on which you bake bread: Place in a bowl (after the mid-day meal) 1 quart of potato water (containing no salt), in which potatoes were boiled; also two medium-sized, finely-mashed potato... AUNT SARAH'S WHITE BREAD AND ROLLS
1 quart potato water. 1 mashed potato. 1 tablespoonful butter or lard. 1 tablespoonful sugar. 1 Fleischman yeast cake, or 1 cup good yeast. 1/2 tablespoonful salt. Flour to stiffen (about three quarts). At 9 o'clock in the evening put in a large bowl the ... Austrian Apple Omelet.
Season lamb chops; dredge with flour and fry until brown; keep hot. Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of butter. Add 1 tablespoonful of flour; stir until light brown. Add 1/2 cup of water; let boil well; add parsley, a few clove...