Recipes from Boucher women

Recipes from Miss Jewett Boucher (Purdy, MO); 1895.

Lemon Custard Pie, page 104

One cup of sugar, 3 eggs 1 cup of milk, 1 table-spoonful of flour, 2 table-spoonfuls of powdered sugar, juice and rind of 1 lemon; beat the cup of sugar and yolk of eggs together, add the juice and rind of the lemon, put the flour into a cup and add the milk very gradually, stirring all the while, then pour it through a sieve into the eggs and sugar; line a deep pie plate with puff paste, pour in the mixture and bake in a quick oven thirty minutes; add gradually 3 table-spoonfuls of powdered sugar to the whites of the eggs, beating all the while; when it is all in beat until stiff and glossy then place over the top of the pie, and put back in the oven to brown.

Pine-apple Pie, page 120

Cut up one pine-apple fine, beat a small cup of butter to cream, then beat in the yolks of 5 eggs, then 2 cupfuls of sugar, beat until very light and add 1 cupful of cream, and the pine-apple grated, and lastly the whites of the 5 eggs beaten to a stiff froth. This makes two pies of medium size. Should be made with an under crust only. A handsome pie as well as good.

Wedding Cake, page 158

One pound of sugar, 1 pound of butter, 1 pound of flour, 1 pound of citron, 3 pounds of raisins, 3 pounds of currants, 24 large eggs, one gill rose water, one cup of molasses, 4 nutmegs, 3 teaspoonfuls cloves, 3 teaspoonfuls cinnamon, 3 teaspoonfuls allspice.

Chocolate Cake, page 175

One cup butter, 2 cups flour, 2 cups sugar, 1 scant cup milk, half teaspoonful soda, 1 teaspoonful cream tartar, 5 eggs, leaving out the whites of two; rub butter and sugar together, add eggs, two-thirds of the milk, then flour, then the rest of the milk in which you have dissolved the soda. While hot spread with icing made of the whites of eggs. 1 1/2 cups pulverized sugar, 2 teaspoonfuls essence of vanilla, 6 table-spoonfuls of vanilla chocolate. Good. For filling, one cup of sugar, half cup of grated chocolate, 1 egg, half teaspoonful of vanilla, mix well together.

Pine-apple Blanc-Mange, page 205

Pare and chop a ripe apple, removing the core and covering the apple with 2 cups of powdered sugar; to 1 quart of milk or cream, add 2 ounces of gelatine dissolved in a pint and a half of cold water, stir over the fire until all is dissolved in the milk, not allowing it to boil; then add the chopped pine-apple with its juice, stir all well together, pour into moulds, allow to get quite cold and then put upon the ice to harden.

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

Recipes from Mrs. Maggie Gillingham Boucher; 1895.

Preface, page 3

In compiling THE MOUNT VERNON COOK BOOK, the endeavor has been to collect a large amount of material of unquestionable value and interest, believing the information so gained would prove a helpful guide and assistant to both old and young in the saving of labor, time and money. The enterprise has met with such encouragement and success that it is with great pride and satisfaction that the book is submitted to the public. It is through the experience of others that we are enabled to become more proficient in the art of cooking, so to this end the recipes have been gathered from a wide variety of sources. We desire to acknowledge our obligation to the ladies of sister churches and all others, who have in any manner aided us, and we trust that our book will prove so useful to them that they will be amply repaid for all their kindness.

Corn-Meal Gems, page 21

To 1 pint of sour milk add 1 teaspoonful soda, 1 of salt, enough meal to make quite a soft batter, 1 egg, 1 table-spoonful butter, melted. Have gem pans well buttered and hot, drop a dessert-spoonful of the batter in each mold and bake in a hot oven. These are very nice.

New Potatoes, page 67

Wash, scrape, boil until tender, season with salt, pepper and butter, add a little thickening made of two tablespoons of flour in about half pint of milk.

Boiled Cabbage, page 69

Remove the waste leaves, divide the cabbage into quarters, wash in cold water, drain and throw into fast-boiling water; add a pinch of soda to remove the ordor {sic} and boil rapidly until done, which will take an hour or an hour and a half according to the size. Add salt to the water. When done, drain it thoroughly in a colander, pressing it to remove every drop of water. Chop it fine. Put into a sauce pan a lump of butter, let it melt and add a little flour (about a tea-spoonful), stir till smooth. Add the chopped cabbage, season with salt and pepper, stir all together over the fire until hot, then add a little vinegar and serve.

Parsnips, page 73

A nice way to cook parsnips is to pare and slice then about half an inch thick, place them in the skillet, sprinkle with sugar, pepper and a little salt. Add butter or meat drippings and enough water to keep them from scorching and cover closely to keep in the steam until well done. They will cook in about 40 minutes.

Green Peas, page 77

Wash lightly two quarts shelled peas, put into boiling water enough to cover, boil twenty minutes, add pepper, salt, and more hot water if needed to prevent burning and two table-spoons butter rubbed into two of flour; stir well and boil five minutes.

Beet Tops, page 79

When beets are very young, boil tops and bottoms until tender. Sprinkle with sugar and pepper and pour vinegar over them. They are very nice.

Lemon Custard, page 103

The yolks of 4 eggs, and the whites of two, 1 cupful of sugar, 1 cupful of cold water, lump of butter half the size of an egg, table-spoonful of corn starch; rub smooth in a little cold water, add the grated rind and the juice of a large lemon. Beat together thoroughly. Line a deep basin with pastry and pour the mixture in and bake at once. Beat the two reserved whites with 3 table-spoonfuls of sugar, pour over the custard and brown slightly.

Lemon Tarts, page 109

Mix juice and grated rind of 1 lemon with a cupful of sugar, and beaten yolks of 2 eggs. Add cupful cold water into which has been stirred a table-spoonful of corn starch, set pan in boiling water and cook till it becomes thick. Make a rich pastry and bake in gem pans. Fill with the mixture and cover with a meringue of whites of eggs and 3 table-spoonfuls of sugar and return to oven and slightly brown.

Baked Apple Dumplings, page 142

Make a dough as for biscuit, either soda or baking powder, both are nice, roll thin and cut out by a pie plate. Have tart apples sliced very fine and put as many in as the dough will cover easily. Put in a small bit of butter, a little cinnamon and sugar; bring up the edges of the dough and pinch together. Take a basin or bread pan that will hold the number desired and place them in; sprinkle with sugar and bits of butter and cover with boiling water. Bake slowly, allowing time for the apples to bake. To be eaten with cream or sauce.

Baked Apples, page 145

Select tart apples of the same size, remove the cores and arrange in a deep pudding dish or granite pan. Fill the cores with sugar, also a small piece of butter and a sprinkle of cinnamon. Sprinkle sugar all over and between the apples and pour cold water into the pan until the apples are nearly covered. Bake in a slow oven until the apples burst and the juice nearly boiled away.

Baked Pie-Plant, page 145

Wash, peel, and cut in inch pieces. Put in baking dish with generous quantity of sugar and bake. It is far superior to stewed pie-plant.

Nut Cake, page 180

Four cups of sugar, 6 cups of flour, 1 cup of butter, 2 cups of sweet milk, the whites of 12 eggs, 5 teaspoonfuls of baking powder, half cup of walnut meats chopped fine. Cream the butter, sugar and eggs together. Bake in layers. Boil together one and a half cups of sugar with enough water to moisten until it hairs, pour this slowly over the beaten whites of 5 eggs, and beat till cool. Spread thinly between the layers and sprinkle with walnut meats. Ice the top and sides and arrange English walnut meats in halves artistically over top and sides. Set in oven to harden slightly but not brown. This makes a large cake and is very handsome.

Orange Custard, page 206

Peel and slice 4 oranges, removing the seed; put in a glass dish a layer of the oranges and sprinkle with sugar, having two or three layers of orange; pour on this a cold custard made of 1 pint milk, yolks of 2 eggs and 1/2 cup sugar; beat 3 whites to a stiff froth and pour over the custard as soon as done.

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

Recipes from Mrs. Mattie Boucher; 1908.

Lady Baltimore Cake, page 263

One cup of butter, 2 cups of sugar, 3 1/2 cups flour, 1 cup sweet milk, whites of 6 eggs, 2 level teaspoonfuls baking powder, 1 teaspoon rose water; cream the butter, add sugar gradually beating continuously, then the milk and flavoring, next the flour into which the baking powder has been sifted, and lastly the stiffly beaten whites of eggs which should be folded lightly into the dough. Bake in three layers in a moderate oven. Filling: Cook 3 cups granulated sugar till it threads in 1 cup water, pour over the stiffly beaten whites of 3 eggs, stir constantly. To the icing add 1 cup each of chopped raisins, pecans, and five figs, cut very fine. With this
ice both top and sides of the cake.

Sunshine Cake, page 263

Nine eggs, beat whites very stiff, beat yolks 30 minutes, add 1 large cup of sugar to whites then yolks, 1/2 teaspoonful of cream tartar in one large cup of flour which should be sifted several times. Add table-spoonful of whiskey. Don’t beat much after flour has been added; bake in a slow oven 45 minutes. Can leave out whiskey if you wish.

Turkey or Hen Dressing, page 275

Crumb bread (biscuit) and carefully brown in oven stirring often. When dry and brown stir in 1/2 pound butter to the 1/2 gallon bread crumbs, moisten with some of the gravy or sweet milk; add a pinch of sage, pepper and salt to taste and bake well in a pan separate from the fowl. Serve with fowl with plenty of brown gravy.

Banana Pie, Page 279

Bake and cool two good rich crusts. For custard: Take 4 eggs, leaving out whites of 2 for top of pies, and beat well with 3/4 cup sugar and 3 table-spoons of flour add 2 1/2 cups sweet milk; cook in double boiler, stir frequently. Cool. Slice thinly two large bananas in bottom of each cooled crust. Spread the cooled custard over bananas. Spread the 2 whites of eggs beaten with 3 table-spoons of sugar on top and brown in quick oven.

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

Recipes from Mrs. Sarah Boucher (Purdy, MO); 1895.

Minute Biscuit, page 13

One pint of sour or butter-milk, 1 teaspoonful soda, 2 teaspoonfuls melted butter, flour to make soft dough, just stiff enough to handle; mix, roll, and cut out rapidly with as little handling as may be, and bake in a quick oven.

Rolls, page 16

The very nicest rolls are made as follows: Pour a pint of scalded milk over a table-spoonful each of butter and lard and a teaspoonful each of salt and sugar; when sufficiently cool, add a cake of compressed yeast that has been dissolved in a half cup of luke-warm water and flour enough to make a thin batter. Do this at half past eight in the morning and stand away until one o’clock. Then knead in enough flour to make a soft dough. It must be as soft as can be handled. Stand in a warm place until half past four. Roll out very thin, cut with a small round cake cutter and fold over like a pocket-book, putting butter the size of a pea between the folds. Set in a warm place until half past five, or until very light, and bake a delicate brown in a good oven. If made small enough this will give seventy of these appetizing rolls.

Chicken Noodle Soup, page 28

One chicken weighing 4 pounds, 3 quarts of cold water, one small onion, one bay leaf, sprig of parsley, the quantity of noodles given in the recipe for Noodles, or four ounces of bought noodles. Clean the chicken, put it in the soup kettle with the cold water, stand it over a moderate fire and bring it slowly to boiling point. Skim carefully, let it simmer gently 2 hours, then add the onion, bay leaf, and parsley and simmer one hour longer.

Oyster Soup, page 60

Two quarts of oysters, one quart of milk, two table-spoons of butter, one teacup of hot water, pepper and salt; strain all the liquor from the oysters, add the water and heat. When near the boil add the seasoning and oysters, cook about five minutes from the time they begin to simmer until they ruffle; stir in the butter, cook one minute and pour into the tureen, stir in boiling milk and send to the table. Some prefer all water to milk.

Raisin Pudding, page 136

One cup of sweet milk, 1 cup of butter or chopped suet, 1 cup of raisins, 1 cup of molasses, 3 cups of flour, 2 teaspoonfuls of ground cinnamon, 1 teaspoonful cloves, 1 teaspoonful cream tartar, 2 teaspoonfuls soda.

To Can Pineapples, page 232

The fruit should be chopped, equal weight of sugar added, and allowed to stand 24 hours; then made very hot, but not cooked, and sealed up at once.

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