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 ligenealogy@optonline.net
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">
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