Metropolitan Insurance Cook Book, 1924
The Candy Calendar, Woman's World Magazine Co. 1927
Frigidaire Recipes, Frigidaire Corp., Dayton, Ohio; 1928
Aunt Caroline's Dixieland Recipes; Gold Seal Corporation, 1922
Mirations and Miracles of Mandy; Natalie V. Scott, 1929
Parker, Mary Jean; The Calumet Baking Book, 1929
Recipes For Delicious Crinkle Cup Cakes
1 1/2 c ground raw carrots
1 c boiled rice
1 c ground peanuts
2 tbsp red or green peppers
3 tbsp minced bacon or other fat
1 tbsp onion juice
1/2 tsp mustard
Mix ingredients in order and bake the loaf in a moderate oven 1 hour. Serve tomato sauce if desired
My dad has had a lifelong hatred of cottage cheese after
watching his mother make it during the Great Depression - she left the
cheesecloth to drain clipped to the clothesline. "Rotten milk", he likes to call
it, and is perpetually paranoid that any dish he is served of ambiguous
ingredients has a secret stash of it within.
2 c whole milk
1/8 tsp salt
1 tsp butter
2 tbsp cream
Let milk stand in warm place (90 to 99 degrees), until it curdles. Drain through a cheese cloth placed over a colander. Press until whey ceases to separate. Add butter and cream, and shape into balls or cakes with a spatula. Or, use sour milk and heat it gently in a double boiler until the curds form , then proceed as above.
2 c milk
2 tbsp sugar
1/2 tsp vanilla
2 tsp rennet, or 1/2 junket tablet
2 tsp lukewarm water
Heat milk to lukewarm in double boiler. Add sugar and flavoring, stir until sugar is dissolved. Add rennet dissolved in water, and pour into the dish from which it is to be served. Let stand until cool and firm. Serve with cream, soft custard, fruit, or fruit syrup. Cinnamon, nutmeg, cocoanut, chocolate, cocoa, or other flavor may be substituted for vanilla.
"rennet" is an enzyme taken from the stomach lining of sheep, that is used to curdle milk in cheese making
The Candy Calendar, Woman's World Magazine Co. 1927
2 c. Granulated Sugar
1/2 c. white syrup (corn syrup)
1 rounded tbsp butter
1/2 c boiling water
2 tbsp vinegar
level tsp ground ginger
Boil all except butter and ginger, without stirring, to soft-ball stage in large saucepan. Still without stirring, drop in butter and cook to hard ball stage. sprinkle in ginger and turn into buttered pans. When cool enough to handle, pull with buttered hands as long as can be pulled, and cut into 1 inch chunks. Wrap each, kiss fashion, in waxed paper.
Here's a novel idea - candy made to look like muddy slush
2 c brown sugar
heaping teaspoon butter
1/2 c milk
1 c chopped black walnuts
dissolve sugar in milk, add butter and boil to firm ball stage. Remove from fire, add nuts and beat well. Turn into buttered pan and mark into diamonds when nearly cold.
2 c sugar
1/2 c water
1/4 tsp cream of tartar
1/2 c broken nut meats
1 tsp of flavoring of your choice
Cook together the sugar, water, and cream of tartar until a little dropped in cold water is brittle (310 Degrees F) Turn onto a buttered platter, cool slightly, add the flavoring, and when the candy is cool enough to handle, work in the nuts, then pull with the hands until white and creamy, stretch into one long strip and cut into lengths with scissors. Be sure the candies don't touch each other while cooling.
St Patrick Potato Candies
Freshly boil and mash enough peeled potato to fill a teacup. Put through a sieve, for there must not be a lump in it. Stir in 2 lbs confectioners XXXX sugar (superfine?). The dough should be firm enough to roll out or mould. Cut off part, flavor with almond and work in sufficient green food coloring to give a soft shade. Roll these into balls the size of a hickory nut (how big is a hickory nut??) and press into each a blanched almond. Dust with granulated sugar. Another part flavor with rose or strawberry. Color a delicate pink and roll in each a filbert or almond. Brush with unbeaten egg white and roll in shredded coconut. Another part flavor with vanilla, make into ovals shaped like small potatoes. Put in "eyes" (i.e. potato 'eyes') of peanuts or almonds or puffed rice, after rolling in cocoa until they are a dusty potato brown. For still another potato confection, roll remainder of dough into 1/8 inch thickness on board dusted with powdered sugar. Spread with melted chocolate or peanut butter, roll up and cut in slices. These are very appropriate sweets for the 17th of March parties.
The Miracle of Refrigeration
Those lucky enough to afford a new-fangled "automatic refrigeration" could kiss the ice man goodbye forever, and pick out their shiny new Frigidaire in "Tu-Tone Porcelain enamels of gray and white, in lustrous white Duco or in any of five harmonious color combinations of Duco"
The shameless harlot is flashing her ankles for all to see.
Tutti Frutti Ice Cream
3/4 c sweet milk
1 Tbsp cornstarch
1/3 c granulated sugar
pinch of salt
1/2 c. cooked raisins (chopped)
1/3 c. preserved strawberries
1/2 c. maraschino cherries (chopped)
1/2 c. English walnuts (chopped)
1 c. XX cream
2 Tbsp sherry wine flavor
Mix sugar and cornstarch and add scalded milk slowly, stirring constantly. Cook for 25 minutes in double boiler, add well beaten egg yolks and cook again for 5 minutes, continuing to stir. Remove from fire and when partly cooled, fold in stiffly beaten egg whites to which salt has been added. Pour into mixing bowl and place in Frigidaire to chill. Cut up one half cup of cooked, seeded raisins in halves. Select whole berries from preserves and chop in uniform size. Cut maraschino cherries in eighths. Chop English walnuts. Mix chopped fruits and place in Frigidaire to chill while nuts are being chopped. Whip cream and place in Frigidaire to keep cool.
Add fruits and custard, then add nuts. Add sherry wine flavor, then fold in whipped cream. Pour into tray to freeze. When partly frozen, remove tray and agitate mixture by stirring from front to back of tray. This will prevent fruit and nuts from settling. Return to Frigidaire and allow to finish freezing without further agitating.
Here is practically half of the southern cast of the Civil War in recipes... over 50 years later, obviously still fresh in their minds.
2 c milk
2 egg yolks
1/2 c sugar
2 tbsp Knox gelatin softened in 1/4 c cold milk
1 tsp vanilla extract
1/8 c Sherry wine
2 egg whites
1/2 pint cream, whipped
In a double boiler, heat the milk to nearly boiling. Whip the yolks until very light in color then beat them into the sugar. Add the egg mixture to the hot milk, and stir constantly until it begins to thicken. Remove from fire. Add the gelatin mixture , stir well. Add Sherry, vanilla, combine. Let cool. Beat egg whites to stiff peaks, and fold into whipped cream. When custard is cool and begins to set up, fold in whipped cream mixture. Pour into a mold, alternating layers of custard with broken macaroons and crystallized cherries.
Jeff Davis Muffins
2 eggs, separated
1 c sour milk
1 c meal
1/2 c flour (most of the flour down south was winter wheat in those days, and thus they probably used biscuit flour, which has less gluten than all purpose)
1 tsp salt
2 tsp baking powder
1 tbsp lard
Mix egg yolks with salt, melted and cooled to room temp lard, meal, flour, and baking powder. Beat the egg whites until soft peaks, add to the rest of ingredients. Bake in a "moderate" oven.
...he has a custard too?
must've been cooking up a storm
Jeff Davis Custard
4 eggs, separated and beaten until fluffy (separately)
1 cup cream
2 tbsp butter
2 c sugar
Flavor as desired.
Flavor to taste. Pour on to "thin, rich crusts"
Mason and Dixon Cookies
1 c brown sugar
1/2 c melted shortening
1/2 c sweet milk (buttermilk)
1/2 tsp baking soda, sifted into
1 1/2 c flour
1/2 c chopped raisins
1/2 c chopped nuts
1/2 tsp salt
3 squares melted chocolate
Mix in order and bake in moderate oven. (I'm assuming you drop them onto a greased cookie sheet by the teaspoonful... but that's all she wrote!)
John Brown's Custard lays a 'moldering in the fridge...
John Brown Custard
1 quart milk
1/2 c sugar
Beat the eggs and sugar carefully together while milk is scalding. Then add gradually scalded milk to eggs, then return whole mixture to stove, stirring constantly until thickened. When cool, flavor as desired.
General Pickett Corn Pudding
1 pint fresh corn, or 1 can corn
1 cup sweet milk (aka. buttermilk)
1 c sugar
lump of butter the size of an egg
1 tbsp flour
1/4 tsp baking powder
Separate eggs, reserve whites. Mix remaining ingredients and pour into baking dish. Bake in hot oven (no time designated?) when cool, beat egg whites to soft peaks, sweeten and flavor. Spread over corn pudding and bake to delicate brown.
I have no idea who this is, but she earned a "pudding"
Virginia Dare Pudding
Sift one quart of flour. Into this add one pound of raisins, one pound of currants, 1/2 tsp salt, 1 pound sugar, one grated nutmeg, one tsp ground spice. Mix the fruit well into the flour, then add 4 beaten eggs. Add enough water to make a stiff batter as for fruit cake. Boil (steam?) or bake and serve with (hard) sauce. Cook for about 2 hours.
I don't know who this is either, but I think there's a cornbread mix named after her.
Jenny Lind Potatoes
4 large, boiled, cold potatoes, peeled and sliced. 2 tbsp butter, 1 pint hot milk, 2 tbsp flour. Melt butter and add hot milk and flour. When thickened add salt, pepper and parsley. Put a layer of the mixture in the bottom of a baking dish, then a layer of potatoes and so on, milk coming last. Cover with cracker crumbs and bake 15 minutes.
Nick wrote me to answer the riddle... Who IS Jenny Lind??:
Thought you'd be interested to learn
Jenny Lind was (she of Jenny
Lind Potatoes... and possibly cornbread mix...)
"Jenny Lind: The World's Sweetest Singer
Jenny Lind was born in Stockholm, Sweden, in 1821, the daughter of a teacher of languages. She is said to have been able to repeat a song that she had heard but once at the age of three. At ten years of age she sang children parts on the Stockholm stage. After turning 12 years of age, her upper notes lost their sweetness, and for four years she did not do much singing. Her love for music continued and these years were devoted to the study of instrumental music and composition. At the end of this period her voice had recovered its power and purity and for a year and a half she was the star of the Stockholm opera. Next, she gave a series of concerts to obtain the means to go to Paris
for further study, but the French teacher did not appreciate her powers and Jenny returned to her native city.
When she was twenty-three years old, Jenny went to Dresden and when Queen Victoria visited that city the following year, she sang at thefestivals held in the queen's honor. This opened the way to astonishing success in other German cities. In 1847 she went to London and was enthusiastically received. Here she sang for the first time in concert.
Because of the influence of P.T. Barnum, Jenny Lind visited America in 1850. Because of his great influence and his power as an advertiser he
roused the wildest enthusiasm. Tickets sold for fabulous prices in New York. But she did not disappoint the wildest expectation. Jenny Lind traveled to Paris to study with Manuel Garcia, a famous Spanish vocal coach, who eventually agreed to train her. Her husband, Otto Goldschmidt, was a famous German pianist who trained with Mendelssohn; they married in Boston while on tour in the US. After her marriage, she appeared on the stage only at intervals and usually at concerts given for charitable causes. She was deeply interested in these charitable causes and we can easily add to her title of singer that of philanthropist.
Her later years were spent in London where she died in 1887. Her life and songs are a sweet memory. "
Hope this is useful/interesting
Thank you Nick!
Wash 4 heads and take off the green leaves. Cut into pieces 3 or 4 inches long, put into a stew pan with 1/2 pint of meat broth; stew until tender. Add a little cream and seasoning. Also add a little butter and flour, and simmer together.
Along the same path as "Aunt Caroline's Dixieland Recipes" comes Mirations and Miracles of Mandy, which is peppered with Mandy's own homespun southern speak. The book is still published, now called "Mandy's Favorite Louisiana Recipes". I got mine in New Orleans.
Soak a slice of bread, then squeeze it, brown it in a pan with a 1/2 cup of marrow melt. Take it off and add an egg and some seasoning. Shape it into balls, and drop them into the soup just a few minutes before serving it. Delicious!
Mandy on Grits: "de dress dat ain't fittin' fo meetin' kin come in handy fo' ev'y day: grits mek no show fo' de comp'ny, but go good in de fam'ly jes' de same"
"yas'm; things if diff'ent how yo' take 'em: turtle don't get nowhar in a race, but come to soup, he go long ways."
2 lbs turtle meat
2 tbsp flour
1 tbsp lard
1 small piece of ham
1 piece of lemon
chopped onions, cloves, garlic, bay leaf, thyme, parsley, salt, pepper
Cut the ham in bits; mash herbs and seasonings with it, and put them aside to bide their time. Boil the turtle meat 15 minutes, then chop up the meat. Reserve the stock. Brown the onions in the lard; add the turtle meat and brown. Add the ham, then the flour, stirring constantly.
Add the stock along with 2-3 quarts of water, with salt and various peppers, and also the lemon, chopped very fine. Put in a double boiler for an hour or so, stirring at frequent intervals.
Boil the turtle eggs, chop them fine, and add to the soup when it's ready to serve.
One may further pleasantly complicate this delight by adding 2 tomatoes, and some sherry - or that miracle, a glass of Madeira, or cooking wine, or grape juice. The tomatoes must be scalded, skinned and chopped, and added to the turtle meat as it browns. The Madeira, or it's alternative, is the final touch - added just before serving.
The eggless turtle need not discourage you. The more dependable hen comes to your rescue.
Mock Turtle Eggs
Mash the yolks of hard boiled hen's eggs with a little butter. Add a beaten raw egg, and you have a material which as clever cook you sculpt to the shape of turtle eggs. Drop them for a brief 2 minutes into boiling water. Not even a turtle could distinguish them from her own bona fide eggs. A little cayenne pepper is a happy thought mixed with them.
After they are shaped, they may be rolled in flour and sautéed in butter instead of being dropped in boiling water.
This recipe page was stained thoroughly and circled in pencil... a good hint in old cookbooks of the best recipes
2 cups Swan's Down Cake flour
2 1/2 tsp Calumet Baking Powder
3/4 c. butter
1 1/4 c. sugar
8 egg yolks, beaten until thick and lemon colored
3/4 c milk
1/2 tsp lemon extract
Sift flour once, stir together with baking powder then sift three more times. Cream butter thoroughly, add sugar gradually then cream until fluffy. Add egg yolks and beat well. Add flour, alternating with milk, a small amount at a time. Beat after each edition until smooth. Add lemon extract. Bake in 3 greased 9 inch layer pans in moderate over (350degreesF) for 25 minutes. Put layers together with orange marmalade and frost with 7 minute frosting.
I'm guessing "Recipes For Delicious Crinkle Cupcakes" is from around the 1920's from the artwork and design. There is no copyright date.
(click image for 8 recipes)