Recipes from Mrs. J. H. Hoshaw and Mrs. J. N. Hoshaw

Recipes from Mrs. J. N. Hoshaw, (Mt. Vernon, MO); 1895/1908.

Salt Rising Bread, page 11

In the evening fill a pint cup half full of new milk, let it come to boiling heat; thicken with corn-meal to the consistency of mush, add a little sugar, cover, and put where it will keep warm. In the morning take a teacupful of boiling water, let cool; take teaspoonful salt, half teaspoonful soda, a little sugar, then add the corn-meal preparation and flour enough to make rather stiff. Keep in warm water until it rises. Mix the bread with sweet milk, warm if you have it, if not, water will do. Knead until it looks smooth. Add one spoonful of sugar to the loaf. If the weather is cool, let your mush stand longer than one night; say one night and day, or two nights and one day. Graham bread can be made the same way.

Graham Gems, page 20

Two cups sour milk, 1 egg, 1 table-spoonful sugar, 1 table-spoonful of melted butter, a little salt, 2 cups Graham flour, 1/2 teaspoonful soda. Bake in gem pans.

Pressed Chicken, page 49

Take one or two chickens, steam, and when thoroughly done take all the meat from the bones, removing the skin chip fine and season to taste. If a meat presser be at hand use that, or any other mold, such as a crock or pan that will hold it; add the liquor it is steamed in, which should be about half a pint; skim as much fat from the liquor as possible, and add one pounded cracker to the liquor. Mix all thoroughly before putting in the mould.

Escolloped Oysters, page 61

Butter your pan or dish, cover the bottom with crackers rolled fine, and a layer of oysters; alternate the crackers and oysters until you have three or four layers, the crackers being the top layer. Sprinkle each layer with salt and pepper and bits of butter. Moisten with a mixture of oyster liquor and milk, and butter on the top. Bake about three-quarters of an hour.

Number Cake, page 164

Two cups sugar, 3/4 cup butter, 3 cups flour, 4 eggs or whites of 7, 1 cup of sweet milk, 2 teaspoonfuls baking powder. Beat the whites of eggs to a stiff froth before adding. Flavor to suit taste. This can be for loaf or layer.

Sweet Pickles, page 224

Prepare your fruit as you would for preserving; six pounds of fruit, four pounds of brown sugar allow one quart of good vinegar, 1/2 ounce of cinnamon in the stick, 1/2 ounce of cloves, and put the fruit in a jar. Boil the vinegar, sugar and spices together and pour over fruit for three or four mornings; the last morning cook fruit until tender. This is nice for all kinds of fruit.

Scripture Cake, page 262

One cup butter, Judges 5-25; three and half cups flour, 1st Kings 4-22; two cups of raisins, 1st Samuel 30-12; one cup of water, Genesis 24-17; one cup of almonds, Genesis 43-11; a little salt, Leviticus 2-13; six eggs, Isaiah 10-14; one large spoonful of honey, Exedus 16-31; sweet spices to taste, 1st Kings 10-2. Follow Soloman's advice for making good boys and you will have a good cake, Prov. 23-14. Sift two teaspoons of baking powder with flour, pour boiling water over the almonds to remove skins; seed the raisins and chop the figs. Make one large cake or two small ones.

Devil's Food, page 264

Cream together 1/2 cup butter, 1 cup sugar, and the well beaten yolks of 4 eggs, 1/2 cup of grated chocolate dissolved in three table-spoonfuls boiling water, beat all together well then add 1 cup of sour cream with a level teaspoon of soda. Stir in two cups of flour sifted with 2 teaspoons of baking powder, add last whites of 4 well beaten eggs, one teaspoon of vanilla. This makes a fine loaf or layer cake. Filling: 1 tablespoonful butter, 2 cups sugar, 1/2 cup of grated chocolate, 1 cup of cream, mix thoroughly and cook as syurp {sic} until stiff enough to spread.

Fruit Salad for 40, page 269

Three dozen bananas, 2 dozen oranges, 1/2 gallon pineapple, 1/2 gallon peaches, 1 pound of English walnuts, all sliced fine, 5 boxes of jello, raspberry flavor is fine. Use jello according to directions on box. A layer of fruit and nuts and jellow until all is mixed. Sweeten to taste. This quantity will make 2 gallons. Serve with whipped cream. This is fine, try it. This will serve 40 people.

Love's Kisses, page 270

Whip the whites of 9 eggs stiff enough to stand alone, then stir into them one pound of granulated sugar, mixing it ghoroughly, but stirring as little as possible. Cover boards three-quarters of an inch thick with strips of heavy brown paper three inches wide, drop the mixture from the end of a dessert spoon on these strips. Bake a golden brown in steady oven. Bake as soon as mixed.

Cornicopias, page 270

Three eggs, 1 cup sugar, 2 table-spoons cold water, one cup of flour, 2 teaspoons of baking powder; beat very light bake in small cakes and roll up and fill with whipped cream.

Temperance Fruit Punch, page 271

One quart of strawberries or grape juice, 1 quart of grated pineapple, juice of 2 lemons, juice of 3 oranges, and 2 oranges sliced and cut fine, 1 quart of Maraschino cherries, 2 cups of sugar or make a syrup of 2 cups of sugar; pour into bowl over a large piece of ice. This is fine.

Corn Oysters, page 283

Take young sweet corn, cut from the cob and grate into a dish, and to pint of corn add one well beaten egg, a small teacup of flour, one half cup of cream, salt and pepper and a small spoon of baking powder, mix well and fry as you would oysters by dropping a large spoonful in hot lard and fry until brown.

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