"FRAU SCHMIDTS" EASILY-MADE GRAHAM BREAD
Should you care to have a couple of loaves of graham bread instead of
all-wheat, take a generous cup of the above sponge before it is
stiffened beyond a thick batter, and add one tablespoonful of brown
sugar or molasses, stiffen with graham flour (not quite as stiff as
when making wheat bread), rub butter or lard on top of dough, cover
and set in a warm place to rise. When light, mold into one small loaf
(never make graham bread into large loaves), place in oblong pan,
cover, let stand until light, about 1-1/2 hours, when it should have
doubled in size; put in oven and bake thoroughly. When the loaf is
taken from the oven, brush butter over the top. This keeps the crust
moist.
If a wholesome loaf of "Corn Bread" is wished, use fine, yellow,
granulated cornmeal to stiffen the sponge instead of graham flour; do
not make dough too stiff.
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"BROD KNODEL," OR BREAD DUMPLINGS
3 cups of stale bread (cut like dice). 3/4 cup of flour. 1/2 teaspoonful baking powder. 3/4 cup milk. 2 tablespoonfuls butter. 1 egg. 1 teaspoonful of finely-minced parsley. 1/2 teaspoonful finely-minced onion (if liked). Pinch of salt. Place two cups of ... "BUCKS COUNTY" BAKED BEANS
Put one quart of small soup beans to soak over night in cold water to cover. In the morning drain the beans, cover with boiling water, add one tablespoonful of molasses and cook until tender, but not too soft. Drain. Do not use this water. Put the beans i... "BUCKS COUNTY" BUCKWHEAT CAKES
About 12 o'clock noon dissolve 1 cake of yeast (the small, round or square cornmeal cakes) in 1 pint of lukewarm water. Add to this 1 tablespoonful wheat flour, 1 tablespoonful yellow cornmeal, and enough good buckwheat flour to make a thin batter. Set in... "BUCKS COUNTY" DOUGHNUTS
About nine o'clock in the evening a batter was mixed composed of the following: 1 cup milk. 1 cup hot water. 1 teaspoonful of sugar. 1 cup yeast (or one cake of Fleischman's yeast dissolved in one cup of lukewarm water). 1 pinch of salt. 3-1/2 cups of flo... "BUCKS COUNTY" HEARTH-BAKED RYE BREAD (AS MADE BY AUNT SARAH)
1 quart sweet milk (scalded and cooled). 1 tablespoonful lard or butter. 2 table spoonsful sugar. 1/2 tablespoonful salt. 1 cup wheat flour. 3 quarts rye flour (this includes the one cup of wheat flour). 1 Fleischman yeast cake or 1 cup of potato yeast. [... "BUCKS COUNTY" MOLASSES CAKES (BAKED IN PASTRY)
Place in a bowl 1 cup of New Orleans molasses and 3/4 of a cup of sweet milk. Add 1 teaspoonful of baking _soda_. (For this cake Aunt Sarah was always particular to use the _Cow_-brand soda), dissolved in a very little hot water. Aunt Sarah always used B.... "BUCKWHEAT MINUTE" PUDDING
Pour three cups of milk in a stew-pan, place on range and let come to a boil. Then stir slowly into the boiling milk 1-1/4 cups of buckwheat flour and 1/4 teaspoonful of salt. Keep stirring constantly until a thick mush. Serve at once with sugar and cream... "CORINITA" COOKIES
From MISS LILY IRENE JACKSON, of West Virginia, Lady Manager. Three eggs, two cups of sugar, one cup of butter, one cup of sweet milk, two teaspoons baking powder mix soft, roll thin, bake in a quick oven. ... "CORNMEAL SPONGE" PUDDING
Crumble cold corn muffins, or corn cake, a quantity sufficient to fill two cups. Soak in 1 quart of sweet milk three or four hours, then add 3 well-beaten eggs, 3 tablespoonfuls of sugar and a pinch of salt. Beat all well together. Place in a pan and bake... "CRUMB" CORN CAKES
One pint of stale bread crumbs (not fine, dried crumbs), covered with 1 pint of sour milk. Let stand over night. In the morning add 1 tablespoon of butter, yolks of 2 eggs and a little salt, 1/2 teaspoon of salaratus (good measure), 3/4 cup of granulated ... "DUTCH" CUCUMBER SALAD
Thinly slice one large green cucumber and one medium-sized onion (if liked). Sprinkle over about one teaspoonful of salt. Allow to stand a short time, then place in a piece of cheese-cloth and squeeze out all the moisture possible. Place cucumbers, when d... "DUTCH" CURRANT CAKE (NO YEAST USED)
4 eggs. 2 cups sugar. 1 cup butter. 1 cup milk. 1/2 teaspoonful baking soda. 1 teaspoonful cream of tartar. 1 teaspoonful cinnamon. 1/4 teaspoonful grated nutmeg. 1 cup dried currants. 4 to 4-1/2 cups flour. Make about as stiff as ordinary cake mixture. T... "EXTRA FINE" BAKING POWDER BISCUITS
One quart of flour was measured; after being sifted, was placed in a flour sifter, with 4 heaping teaspoonfuls of Royal baking powder and 1 teaspoonful of salt. Sift flour and baking powder into a bowl, cut through this mixture 1 tablespoonful of butter a... "FARMERS' POUND CAKE" (AS AUNT SARAH CALLED THIS)
Place in a bowl 2 cups of light, well-raised bread sponge (when all flour necessary had been added and loaves were shaped ready to be placed in bread pan for final rising). Cream together 3/4 cup of a mixture of lard and butter, add 2 eggs, first yolks th... "FAST NACHT KUCHEN" (DOUGHNUTS)
3 tablespoons honey. 3/4 quart milk. 2 quarts flour. 1 yeast cake. 1/2 cup butter. 2 eggs. Without fail, every year on Shrove Tuesday, or "Fast Nacht," the day before the beginning of Lent, these cakes were made. Quite early in the morning, or the night b... "FLANNEL" CAKES WITH BAKING POWDER
Sift together in a bowl 1 pint of flour, 1 teaspoon of salt, 2 teaspoons of Royal baking powder, mixed to a smooth batter, with about 1 pint of sweet milk. Add two yolks of eggs, 1 tablespoon of melted butter. Lastly, add the 2 stiffly-beaten whites of eg... "FLANNEL" CAKES, MADE FROM SOUR MILK
One pint of sour milk, 2 eggs (beaten separately), a little salt, 1 large teaspoon of melted butter, 1 teaspoonful of molasses, 1 good teaspoon of soda, sifted with enough flour to make a smooth batter. Beat hard and then add the 2 yolks and the stiffly-b... "FRAU SCHMIDT'S" GRIDDLE CAKE RECIPE
The Professor's wife gave Mary this cheap and good recipe for griddle cakes: 1 pint of quite sour, thick milk; beat into this thoroughly 1 even teaspoon of baking soda, 1/2 teaspoon each of salt and sugar and 2 cups of flour, to which had been added 1 tab... "FRAU SCHMIDT'S" LEMON PIE
Grated yellow rind and juice of one lemon, 1 cup of sugar, 1 cup of molasses, 1 egg, butter, size of a walnut; 1 tablespoonful of corn starch, 3/4 cup of water. Cream together the butter, sugar and egg, add the corn starch moistened with a little cold wat... "FRAU SCHMIDTS" EASILY-MADE GRAHAM BREAD
Should you care to have a couple of loaves of graham bread instead of all-wheat, take a generous cup of the above sponge before it is stiffened beyond a thick batter, and add one tablespoonful of brown sugar or molasses, stiffen with graham flour (not qui... "FRAU SCHMIDTS" GOOD WHITE BREAD (SPONGE METHOD)
To one quart of potato water, drained from potatoes which were boiled for mid-day dinner, she added about 1/2 cup of finely-mashed hot potatoes and stood aside. About four o'clock in the afternoon she placed one pint of lukewarm potato water and mashed po... "FRAU" SCHMIDT'S RECIPE FOR APPLE BUTTER
For this excellent apple butter take 5 gallons of cider, 1 bucket of "Schnitz" (sweet apples were always used for the "Schnitz"), 2-1/2 pounds of brown sugar and 1 ounce of allspice. The cider should be boiled down to one-half the original quantity before... "FRUIT" SALAD DRESSING
Three tablespoonfuls of olive oil to 1-1/2 tablespoonfuls of vinegar. Season with salt and pepper. Use this quantity for 1 pint of salad. ... "GEDAMPFTES RINDERBRUST"
Take breast of beef or veal, without fat or bones, quickly rinse off meat and wipe with a cloth. Place in a stew-pot with one chopped onion, one sliced tomato, a bay leaf, season with pepper and salt, add a small quantity of hot water, cook, closely cover... "GEFULLTE RINDERBRUST," OR STUFFED BREAST OF BEEF
Take a fillet of beef, rub both sides well with a mixture of finely chopped onion, minced parsley, salt and pepper. Then spread over the fillet a small quantity of raw, chopped, well-seasoned meat, roll together and tie. Place in a stew pan with a small q... "GELB KUCHEN"
Mary's Aunt taught her to make this exceptionally fine cake, yellow as gold, in texture resembling an "angel cake," from the following ingredients: The whites of 6 eggs, yolks of 3 eggs, 3/4 cup of fine, granulated sugar, 1/2 cup of high-grade flour, 1/2 ... "GERMAN" EGG BREAD
Cut stale bread into slices about 3/4 inch thick. Cut slices in half, and soak for a few minutes, turning frequently, in the following mixtures: 1 pint of sweet milk, 3 eggs, 1 teaspoonful flour mixed smooth with a little of the cold milk and a pinch of s... "GERMAN" EGG-PANCAKES (NOT CHEAP)
These truly delicious pancakes were always baked by "Aunt Sarah" when eggs were most plentiful. For them she used, 1 cup flour, 5 fresh eggs, 1/2 cup milk. The yolks of 5 eggs were broken into a bowl and lightly beaten. Then milk and flour were added grad... "GERMAN" HORSERADISH SAUCE
A sauce to serve with boiled meat was prepared by Aunt Sarah in the following manner: She put half a cup of milk in a stew-pan, let come to a boil, added one large tablespoonful of cracker crumbs, 1 large teaspoonful of butter, 2 large tablespoonfuls of f... "GERMAN" POT PIE
To serve a family of six or seven, place 2 pounds of beef and 4 pork chops, cut in small pieces, in a cook-pot. Season with a little chopped onion, pepper and salt. This should be done about three or four hours before dinner. One hour before serving prepa... "GERMAN" SOUR CREAM CRULLERS
One cup sugar, 1 cup sour cream, 2 eggs, 2 tablespoonfuls of butter, 1 teaspoonful soda, pinch of salt. About 3-1/2 cups of flour. (Use extra flour to dredge the bake-board when rolling out crullers.) This is a very good recipe for crullers, in which the ... "GOTTERSPEISE"
Partly fill an earthenware pudding dish with pieces of sponge cake or small cakes called "Lady Fingers;" cut up with them a few macaroons. Place one pint of wine over fire to heat, add to the wine the following mixture, composed of 1 spoonful of cornstarc... "GRANDMOTHER'S" DOUGHNUTS
Cream together 1 cup sugar and 2 teaspoonfuls butter, 1/2 a grated nutmeg, and a pinch of salt. Add 2 eggs, beaten without separating yolks from whites, and 1 cup of sweet milk. Then add 4 cups of flour (or 1 quart), prepared as follows: Measure 1 quart o... "GRANDMOTHER'S" FINE RAISED BISCUITS
1 quart scalded milk (lukewarm). 3/4 cup of butter, or a mixture of butter and lard. 1/2 cup of sugar. 1 teaspoonful of salt. 2 Fleischman's yeast cakes. Whites of 2 eggs. Flour. Quite early in the morning dissolve the two yeast cakes in a little of the m... "GRANDMOTHER'S" RECIPE FOR BUTTERMILK WAFFLES
Mix to a smooth batter, 4 cups of sour buttermilk, 5 cups of flour, and add 1 tablespoon of melted butter, 1 teaspoon salt, 1 tablespoon of molasses. Add the well-beaten yolks of 3 eggs, 1-1/2 teaspoonfuls of baking soda, dissolved in a little hot water. ... "GROSSMUTTER'S" HONEY CAKES
One quart of boiled honey (if possible procure the honey used by bakers, as it is much cheaper and superior for this purpose than the clear, strained honey sold for table use). Add to the warm honey two generous tablespoonfuls of butter, yolks of four egg... "HELLER BLUTHER KUKLEIN"
She gathered elderberry blossoms, rinsed off the dust, and when free from moisture dipped the blossoms into fritter batter, holding the stem ends, then dropped them into hot fat, and when golden brown, drained a minute on coarse, brown paper before servin... "HONIG KUCHEN" (HONEY CAKES)
Two pounds of flour, 1/2 pound of butter, 2/3 pound of almonds, 2 pounds of honey in liquid form, the grated yellow rind of one lemon, 1/2 teaspoonful of cloves, 1/2 teaspoonful of cinnamon, 1 ounce of hartshorn, dissolved in a small quantity of water. Bo...