Recipes from Jennie L. and Loudella Hall

Recipes from Mrs. Loudella Hall (Greenfield, MO); 1895

Real Good Brown Bread, page 14

Two cups of Graham flour, 1 cup corn-meal, 1 cup molasses, 2 of sour milk, 2 teaspoonfuls soda, a little salt. Mix all thoroughly, put in can 3/4 full and steam 3 hours; then put in oven and bake 20 minutes.

Chicken Croquettes, page 48

Cook chicken whole till tender, shred meat and chop fine, add 1/4 as much bread crumbs as meat, mix with 3/4 cup liquor, large pinch of mustard, pepper, salt, 1 egg, a teaspoonful butter; let cool, mold into shape and dip into egg, then roll in cracker crumbs; drop in hot lard and fry.

Chicken Salad, page 87

One large fat chicken boiled tender and picked in small pieces; 2 stalks of celery cut in small pieces. The dressing is made with 2 eggs well beaten, 1 table-spoonful of mustard, 1 teaspoonful of sugar, 1/2 cup of sweet cream beaten in slowly, 3/4 cup of vinegar. Cook until it thickens. Take 2 or 3 spoonfuls of oil from the water the chicken was cooked in, pour over the chicken, then add celery and dressing.

Salad Dressing, page 94

One cup of vinegar, yolks of 5 eggs, 3 teaspoonfuls of celery 1 teaspoonful of mustard, 1 table-spoonful of sugar, a little salt; beat well together and cook over boiling water until thick. When cold add 1/2 tea-cup of sweet cream; mix with salad just before serving.

Plum Butter, page 238

One peck of plums, 1/2 bushel of sweet apples; cook in separate kettles until quite soft with just enough water to keep from sticking to the bottom; run through a colander into kettle; add to each pound 3/4 pound of white sugar and flavor with cinnamon.

Lemon Ice, page 245

For 3 quarts lemon ice, dissolve 1 quart sugar in 3 pints water, add 1 pint strained lemon juice; just before reaching freezing point, add the beaten whites of 4 eggs.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.