DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Pennsylvania cookbook, 1889

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Page 19b

see under  [printed newspaper articles which were glued onto a piece of tablet paper, which was then glued to pages of an unknown book as backing]
NICE COLD SLAW. - Chop the cabbage and flavor with salt, pepper and celery seed, and set in a cool place to keep it crisp; make the dressing as follows:  Two eggs beaten, five tablespoonfuls sharp vinegar, three tablespoonfuls sugar, one of mustard, one of melted butter.  Place all the ingredients mixed over the fire and heat to boiling point, stirring frequently; when cold, pour over the slaw.
MRS. SNOW, OREGON
COCOANUT CAKE.-One cup butter, two of sugar, beat to a cream, one of milk, three eggs, three and a half cups flour, with two teaspoons of baking powder sifted dry, flavor with vanilla, bake in jelly pans making six layers.  Frosting for the same: One cup of sugar, water to wet it through, and let it boil till it drops from spoon, beat white of one egg and pour in stirring all the time, frost the layers and sprinkle cocoanut between.  MARY L.
POP OVERS. -One cupful sweet milk, one tablespoonful sugar, one-half teaspoonful soda, one teaspoonful cream tartar, butter size of an egg, make a stiff batter and bake in gems.  E. DAMON.
SNOW FLAKE CAKE.-Whites of five eggs [bea]ten to a stiff froth, one-fourth of a tumbler of [w]hite sugar, one-fourth of a tumbler of flour, [on]e teaspoon of baking powder, flavor with [rest of recipe missing--another recipe was glued over the text]
Clam Soup,-Chop one quart clams, having previously beheaded them.  Add one quart white stock, and simmer one hour.  Cut a small onion fine, and fry in three tablespoonfuls butter until yellow.  Then add two tablespoonfuls flour and add to the clams.  Add also one bay leaf, a sprig of parsley, one teaspoonful salt, and one saltspoonful pepper.  Simmer ten minutes, then rub through a sieve, add one quart of milk and one pint of cream and serve.  Three pounds of the knuckle of veal will make three pints of good stock.
Broiled Cepes.-Cepes are a species of mushroom, grown in Italy and Russia, and imported to this country canned.  They make a nice breakfast or luncheon dish, and are considered a delicacy by all who are fond of mushrooms.  To broil, open the can, and pour off the oil.  [End of recipe.]
BOSTON BAKED BEANS-Soak one quart of beans over night and in the morning put them on to cook with just enough water to cover them, and a small piece of pork, cook till tender; then put into baking tins and put over them, one tablespoon of molasses and some pepper, put the pork into the centre, after slicing it across the top, and put it onto the oven and bake until brown.
LEMON PIE. One lemon, one cup water, two tablespoonfuls flour, one cup brown sugar and three eggs.  Squeeze out the juice from the lemon, and grate the rind, add to it the water, sugar, flour, and mixing the flour in a little of the water and the beaten yolks.  Keep out the whites of the eggs, and add two spoonsful of white sugar for frosting.  This makes two [pies.]
Rice Griddle Cakes.-One cup cold boiled rice, to which add one cup milk, one-half teaspoonful salt, the yolks of two eggs well beaten, three-fourth cup flour, then the whites of the eggs beaten stiff and one tablespoonful butter melted.  Fry on a hot griddle, greased either with a piece of salt pork held on a fork, or with butter, never with lard.  The whites of the eggs should be cut not beaten with the batter, since upon their lightness depends the lightness of the cakes, and beating them after once stiffened expels the air and renders them less "light."
Roly-Poly Pudding.-Beat the yolks of three eggs until light, add one cup sugar, and the juice of one lemon of moderate size.  Add the whites of three eggs beaten stiff, and since there is baking powder in this recipe to raise the cake there is less need to cut in the whites of the eggs so carefully as in the preceding recipe.  Add one cup flour with one teaspoonful baking powder mixed with it, and bake about twenty minutes in a pan large enough to give a thin cake.  When done, tip from the pan upon a damp towel, cover with chopped apricot or any fruit and roll, serve sliced as one would jelly roll, with sweet sauce.
Apricot Sauce.-One cup apricot juice (from canned, stewed or preserved fruit), one-half cup sugar, and one teaspoonful corn starch.  Mix together.  Boil five minutes.

    The best measure for a "cupful" is one of the tin measuring cups with straight sides, costing but a few pennies.  In these recipes this is used even full for a cupful.  By a tea or tablespoonful, a slightly rounded spoonful is meant.  DINAH STURGIS.

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see under [printed newspaper articles which were glued onto a piece of tablet paper, which was then glued to pages of an unknown book as backing] NICE COLD SLAW. - Chop the cabbage and flavor with salt, pepper and celery seed, and set in a cool place to keep it crisp; make the dressing as follows: Two eggs beaten, five tablespoonfuls sharp vinegar, three tablespoonfuls sugar, one of mustard, one of melted butter. Place all the ingredients mixed over the fire and heat to boiling point, stirring frequently; when cold, pour over the slaw. MRS. SNOW, OREGON COCOANUT CAKE.-One cup butter, two of sugar, beat to a cream, one of milk, three eggs, three and a half cups flour, with two teaspoons of baking powder sifted dry, flavor with vanilla, bake in jelly pans making six layers. Frosting for the same: One cup of sugar, water to wet it through, and let it boil till it drops from spoon, beat white of one egg and pour in stirring all the time, frost the layers and sprinkle cocoanut between. MARY L. POP OVERS. -One cupful sweet milk, one tablespoonful sugar, one-half teaspoonful soda, one teaspoonful cream tartar, butter size of an egg, make a stiff batter and bake in gems. E. DAMON. SNOW FLAKE CAKE.-Whites of five eggs [bea]ten to a stiff froth, one-fourth of a tumbler of [w]hite sugar, one-fourth of a tumbler of flour, [on]e teaspoon of baking powder, flavor with [rest of recipe missing--another recipe was glued over the text] Clam Soup,-Chop one quart clams, having previously beheaded them. Add one quart white stock, and simmer one hour. Cut a small onion fine, and fry in three tablespoonfuls butter until yellow. Then add two tablespoonfuls flour and add to the clams. Add also one bay leaf, a sprig of parsley, one teaspoonful salt, and one saltspoonful pepper. Simmer ten minutes, then rub through a sieve, add one quart of milk and one pint of cream and serve. Three pounds of the knuckle of veal will make three pints of good stock. Broiled Cepes.-Cepes are a species of mushroom, grown in Italy and Russia, and imported to this country canned. They make a nice breakfast or luncheon dish, and are considered a delicacy by all who are fond of mushrooms. To broil, open the can, and pour off the oil. [End of recipe.] BOSTON BAKED BEANS-Soak one quart of beans over night and in the morning put them on to cook with just enough water to cover them, and a small piece of pork, cook till tender; then put into baking tins and put over them, one tablespoon of molasses and some pepper, put the pork into the centre, after slicing it across the top, and put it onto the oven and bake until brown. LEMON PIE. One lemon, one cup water, two tablespoonfuls flour, one cup brown sugar and three eggs. Squeeze out the juice from the lemon, and grate the rind, add to it the water, sugar, flour, and mixing the flour in a little of the water and the beaten yolks. Keep out the whites of the eggs, and add two spoonsful of white sugar for frosting. This makes two [pies.] Rice Griddle Cakes.-One cup cold boiled rice, to which add one cup milk, one-half teaspoonful salt, the yolks of two eggs well beaten, three-fourth cup flour, then the whites of the eggs beaten stiff and one tablespoonful butter melted. Fry on a hot griddle, greased either with a piece of salt pork held on a fork, or with butter, never with lard. The whites of the eggs should be cut not beaten with the batter, since upon their lightness depends the lightness of the cakes, and beating them after once stiffened expels the air and renders them less "light." Roly-Poly Pudding.-Beat the yolks of three eggs until light, add one cup sugar, and the juice of one lemon of moderate size. Add the whites of three eggs beaten stiff, and since there is baking powder in this recipe to raise the cake there is less need to cut in the whites of the eggs so carefully as in the preceding recipe. Add one cup flour with one teaspoonful baking powder mixed with it, and bake about twenty minutes in a pan large enough to give a thin cake. When done, tip from the pan upon a damp towel, cover with chopped apricot or any fruit and roll, serve sliced as one would jelly roll, with sweet sauce. Apricot Sauce.-One cup apricot juice (from canned, stewed or preserved fruit), one-half cup sugar, and one teaspoonful corn starch. Mix together. Boil five minutes. The best measure for a "cupful" is one of the tin measuring cups with straight sides, costing but a few pennies. In these recipes this is used even full for a cupful. By a tea or tablespoonful, a slightly rounded spoonful is meant. DINAH STURGIS.