Recipes From "The Old Family Cookbook," circa 1912
"A New Book of Cookery,"by Fannie Merritt Farmer
When I think back I realize how strange it must have seemed to my ex-wife that the first thing I asked for from the family home was my great grand mothers cookbook but I guess it emphasis's how important it has always been to me. It's not just the recipes but the memories that surround it. The aromas that filled that house as a child and the warmth of family around the holiday table. It's actually quite allot to fit between the tattered covers of one old book. Still I'm proud to say my daughter (now 30 years old) has already asked me if she can have it "when I no longer need it."

If you have a favorite "Grandma" Recipe please let us know and we'll be glad to add it to our listing
Have a great family holiday!!  email contact

Pot Roast, American Style

Buy four pounds beef, cut from top of shin or from a rib roll. Wipe with a piece of cheese-cloth, wrung out of cold water, rub over with salt and sprinkle with pepper. Roll in flour and sear the entire surface in hot fat salt pork. Place in a casserole dish or porcelain-lined kettle. Add one-half cup hot water, cover and cook four hours, adding more water as needed, and turning three times during the cooking. If done in a casserole dish, bake in the oven; if in either of the other vessels mentioned, cook on top of range.
Wash and scrape two carrots, cut in one-eighth-inch slices, cook in boiling salted water until soft; drain and season with butter, salt and pepper. Wash, pare and soak eight small potatoes of uniform size and cut in eighths, lengthwise. Cook in boiling salted water to cover; drain, sprinkle with salt and pour over one-fourth cup clarified butter. Remove meat to a hot serving dish, surround with carrot and potatoes and garnosh with parsley. If cauliflower is at hand, it makes a most agreeable addition to this dish.s">
This isn't a whole recipe but I couldn't help putting it in, especially with thanksgiving just around the corner. Directions to preceed cooking the turkey: Singe, remove pinfeathers, head, neck, tendons, feet and legs to second joint and cut off wings close to body. Cook and stuff as usual.s">

Bread and Celery Stuffing

3 1/2 cups stale bread crumbs 1 1/2 teaspoons salt
1 cup boiling water 1/4 teaspoon pepper
1 tablespoon poultry seasoning 3/4 cup finely cut celery
1/2 cup melted butters">
Pour water over bread and let stand twenty minutes; then squeeze out all the water that is possible. Add remaining ingredients and mix throughly.s">

Escalloped Corn

1 small green pepper Few grains cayenne
1/2 onion, finely chopped 1/2 cup milk
2 tablespoons butter 1 cup canned corn
2 tablespoons flour Yolk 1 egg
1 teaspoon salt 1/2 cup dried bread
1/4 teaspoon paprika 1 tablespoon butter
1/4 teaspoon mustard 2/3 cup buttered cracker crumbss">
Wipe pepper, cut in halves, lengthwise, and remove seeds; then cut in strips, and strips in halve, crosswise. Cook pepper, onion, and butter five minutes, stirring constantly. Add flour, mixed with seasonings, and stir until well blended; then pour on gradually, while stirring constantly, milk; bring to the boiling point and add corn, egg yolk, and bread broken in small pieces and cooked with one tablespoon butter until well browned. Turn into a buttered baking dish, cover with buttered crumbs and bake in a hot oven until crumbs are brown.s">

Scalloped Sweet Potatoes and Apples

2 cups cold boiled sweet potatoes 1 1/2 cups thinly sliced sour apples
cut in 1/4 inch slices
1/2 cup brown sugar 4 tablespoons butter
1 teaspoon salts">
Put one-half the potatoes in buttered baking dish, cover with one-half the apples, sprinkle with one-half the sugar, dot over with one-half the butter and sprinkle with one-half the salt; repeat and bake in a moderate oven one hour.s">

Sally's Bread Pudding

2 cups stale bread crumbs Few gratings nutmeg
1 quart scalded milk 2/3 cup sugar
Yolks 4 eggs 2 teaspoons hot water
2 tablespoons melted butter Whites 4 eggss">
Pour milk over bread crumbs, cover and let stand fifteen minutes. Add yolks of eggs, well beaten, butter, nutmeg and soda, dissolved in water; then fold in whites of eggs, beaten until stiff. Turn into a buttered pudding dish and bake in a moderate oven forty-five minutes. Serve hot with Roxbury Sauce.s">

Roxbury Sauce

Yolk 1 egg 1/8 teaspoon salt
1 cup powdered sugar 1/2 teaspoon vanilla
1/2 cup scalded milk 1 teaspoon lemon juice
1 teaspoon cornstarch Grated rind 1/4 lemon
White 1 eggs">
Beat egg yolk until thick and lemon-colored and three-fourths of sugar gradually, while beating constantly. Mix remaining sugar with cornstarch and salt and pour on, gradually, scalded milk. Cook in double boiler ten minutes, stirring constantly. Combine mixtures, add flavorings and egg white, beaten until stiff.s">

Mock Mince Pie Meat

3 pints chopped apples 1 teaspoon clove
3 pints chopped green tomatoes 3/4 teaspoon allspice
4 cups brown sugar 3/4 teaspoon mace
1 1/3 cups vinegar 3/4 teaspoon pepper
3 cups raisins 2 teaspoons salt
3 teaspoons cinnamon 3/4 cup butters">
Mix apples with tomatoes and drain. Add remaining ingredients, except butter, bring gradually to the boiling point, and let simmer three hours, then add butter. Turn into glass jars as soon as made.s">

Pumpkin Pie

1 1/2 cups steamed & strained pumpkin 1/2 teaspoon ginger
2/3 cup brown sugar 1/2 teaspoon salt
1 teaspoon cinnamon 2 eggs
1 1/2 cups milk 1/2 cup creams">
Mix sugar, spices and salt and add pumpkin, eggs, slightly beaten, and milk and cream, gradually, Bake in one crust, cool and serve with: Brandy Sauce. - Cream one-fourth cup butter and add gradually, while beating constantly, one and one-half cups brown sugar and two tablespoons brandy; then add yolks two eggs, well beaten, and one-half cup milk. Cook over hot water, stirring constantly, until mixture thickens. Pour mixture gradually, while beating constantly, on whites of eggs beaten until stiff.s">

Looking for "Old Time Recipes
Check out these sites "Heirloom recipes from our mothers' kitchens"   OR "My Grandmother Clara's Recipes"