Cheese Straws, page 23 One cup grated cheese, 1/2 cup of flour, 1/2 teaspoonful of table salt, a dash of cayenne pepper; mix with a spoon the cheese, salt, pepper and flour, then add milk to make a stiff dough. Roll them thin, cut in straws and bake in a moderate oven. Charlotte Russe, page 204 One and a half pints of rich cream, very cold, 1/2 pint of sugar, 1/2 box of gelatine {sic} dissolved in enough luke warm water to just cover it, flavor with vanilla. For cake to line the moulds: 3 eggs whipped, 1 cup granulated sugar, beaten with the eggs till very light. Lady fingers may be ured {sic} in the place of the cake. Two table-spoonfuls of water, 1 1/2 cups of flour, one teaspoonful baking powder; whip the cold sweetened cream to a stiff froth and slowly stir in the gelatine; when the mixture begins to congeal dip it into moulds wet in cold water, or lined with the above sponge cake. An effective way of preparing this delicate dessert is to bake the cake in layers of two sizes, sprinkle a little powdered sugar in a mould (a gallon milk crock does very well), lay in it the smaller sized cake, turn in the whipped cream and then place over it the larger layer of cake, pressing it gently on the cream, and set on ice to harden; when ready to serve, run a thin knife around the crock and the Charlotte Russe can be turned on a stand in perfect shape. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |
Creamed Parsnips, page 73 Boil tender, scrape, and slice lengthwise. Put over the fire with two table-spoonfuls of butter, pepper and salt, and a little minced parsley. Shake until the mixture boils. Dish the parsnips, add to the sauce three table-spoonfuls of cream in which has been stirred a quarter spoonful of flour. Boil once and pour over the parsnips. Lemon Pie, page 104 The juice and rind of one lemon; 2 eggs, 8 heaping table-spoonfuls of sugar, 1 small teacupful of milk, 1 teaspoonful of corn starch; mix the corn starch with a little of the milk, put the remainder on the fire, and when boiling, stir in the corn starch. Boil one minute. Let this cool, and add the yolks of the eggs, 4 heaping table-spoonfuls of the sugar, and the grated rind and juice of the lemon, all well beaten together. Have a deep pie plate lined with paste, and fill with this mixture. Bake slowly half an hour. Beat the whites of the eggs to a stiff froth, and gradually beat into them the remainder of the sugar, cover the pie with this, and brown nicely. Peach Custard Pie, page 116 Use one crust. Peel peaches and halve them, and turn the hollow side upward; sweeten as you would a peach pie. Take 1 egg, a pinch of salt, 1 table-spoonful of sugar, beat; add milk enough to cover the peaches. Bake. Eat when partly cool. Canned peaches will answer as well as fresh. Fig Cake, page 184 Silver part: Two cups of sugar, 2/3 cup of butter, not quite 2/3 cup of sweet milk, whites of 8 eggs, 3 heaping teaspoonfuls baking powder, thoroughly sifted with 3 cups of flour; stir sugar and butter to a cream; add milk and flour, and last whites of eggs. Gold part: One cup of sugar, 3/4 cup butter, 1/2 cup of sweet milk, 1 1/2 teaspoonfuls of baking powder sifted in a little more than 1 1/2 cups of flour, yolks of 7 eggs thoroughly beaten, and 1 whole egg, 1 teaspoonful allspice, and cinnamon until you can taste it. Bake in layers. Put a thin layer of the gold in a pie pan and lay on halved figs (previously sifted over with flour) so that they will just touch each other, another thin layer of the gold over this and bake. One pound of figs required. Put the cake together with frosting while warm the gold between the white ones, add cover with frosting. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |
Potato Fritters, page 68 Cold mashed potatoes about 1 pint, 2 eggs well beaten, 1 cup sweet milk, 1 teaspoonful baking powder, a little salt, flour enough to make a stiff batter, then drop from a spoon in a skillet of hot lard, and brown nicely. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |
Saratoga Toast, page 22 Take 1 or 2 eggs, beat very light, 1 pint of milk, pinch of salt, a teaspoonful of sugar, a little nutmeg. Slice stale bread, dip in the mixture and fry brown on griddles well greased with lard and butter mixed. Baked Omelet, Page 55 Boil one-half pint of milk; beat six eggs thoroughly, the yolks and whites separately, add one-half teaspoon of salt and a piece of butter the size of a walnut, to the boiling milk; stir all into the beaten eggs, and pour into a buttered deep dish. Bake ten minutes in a quick oven to a delicate brown. Egg Salad, page 87 When cold, cut 12 hard-boiled eggs in halves, remove the yolks, keeping the whites unbroken; rub the yolks as fine and smooth as possible, work in a table-spoonful of butter, and season with salt and pepper to taste; add a little celery or lettuce cut very fine, and 2 small teaspoonfuls of mustard wet with vinegar. Mix all together into a smooth paste. If not moist enough add more vinegar. Fill the whites and garnish with parsley or celery tops, and it makes a handsome dish for tea. Cranberry Sauce, page 144 Wash and pick over berries and put into a porcelain kettle or stew pan with sufficient boiling water to keep them from burning. When they begin to boil put a teaspoonful of soda in them and let them boil two minutes, then drain all the water off; add boiling water enough to cook them, and plenty of sugar; let them boil 15 minutes, and pour into a mold or glass dish to cool for the table. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |
Mince Meat, page 102 Two pounds of beef boiled in salted water till very tender, and when cold chopped fine; 4 1/2 pounds of apples and 1 pound suet, chopped fine; 2 pounds raisins, 1 1/2 pounds currants, 3 pounds sugar, 1/2 pound butter, 1 cup molasses, 1 cup vinegar, 3 teaspoonfuls of cinnamon, 1 teaspoonful of spice, 1/2 teaspoonful cloves, 3 nutmegs. Extra good. Surprise Cake, page 164 One egg, 1 cup sugar, half cup butter, 1 cup sweet milk, 1 teaspoonful soda, 2 teaspoonfuls of cream tartar; flavor with lemon, and use sufficient sifted flour to make the proper consistency, and you will be surprised to see its bulk and beauty. Cookies, page 193 Two cups of sugar, 3/4 cup of butter, 2 eggs, teaspoonful of soda, 1 cup of sour milk, 1 1/2 teaspoonfuls of banana flavoring. Spiced Apples, page 225 Eight pounds of apples, pared and cored, four pounds of sugar, 1/2 gallon of vinegar, 1 ounce of stick cinnamon, 1/2 an ounce of whole cloves. Boil the sugar, vinegar and spices together. When boiling, put in apples and let remain till tender. Take them out and put in a jar and boil down the syrup until thick and pour over them. To Sweat a Fever, page 256 There can be no better method of sweating a fever than the following: Put whole ears of corn in a kettle of water and bring to a boil. Wrap each ear in separate cloths and place them around the patient, quite close, using a number of ears. Have more corn hot as and fast as {sic} they begin to cool change them. This is a much more convenient way of sweating a patient than packing, and is even more effective. Cure for Sore Breast, page 257 Sulphate of zinc 1 ounce, sulphate of iron 1 ounce, gunpowder 1 dram, warm water 1 quart, wring out flannel cloth as hot as one can bear and apply. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |
Apple Cake, page 261 Mix together 3 cups of flour, 3 teaspoonfuls of baking powder, 1/2 teaspoonful salt, and 1/2 cup of sugar, then add 1/2 cup of butter as for pie crust; mix very soft with sweet milk and spread in dripping pan. Have ready some good cooking apples sliced and press edgewise half way in the dough in rows enough to cover the top. Put over them butter, sugar, and cinnamon to taste. Bake in a moderate oven. Serve with or without cream. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |
Spice Cake, page 149 One and one-half cups of sugar, 1/2 cup of butter, 1/2 cup of sour milk, 1 1/2 cups of chopped raisins, 3 eggs, 1/2 nutmeg, 1 teaspoonful cinnamon; 1 of cloves, 1 of allspice, 1 of saleratus, 2 1/2 cups of flour; bake in loaf tins in a moderate oven. Blackberry Cordial, page 254 Blackberry juice 1 quart, nutmeg 1/4 of an ounce, cinnamon 1/4 of an ounce, allspice 1/4 of an ounce, cloves 1 1/2 drams, cayenne pepper 1/8 of an ounce, loaf sugar 1/2 pound. Boil gently a few minutes, strain through a thin cloth and when cold add 1/2 pint best brandy or diluted alcohol and it is ready for use. Dose for a child, a teaspoonful every two or three hours, or oftener in bad cases; or use as a tonic taken after each meal. Earache relief, page 256 Toast a half a biscuit to a light brown, moisten in hot vinegar, put in a small flannel sack and apply to the ear hot as can be borne. Seldom fails to give relief. Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |
Whipped Cream, page 203 Whip a quart of thick sweet cream, add the beaten whites of 5 eggs, sweeten and flavor to Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo. |