from turn-of-the century cookbooks
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Recipes
& Menus
from turn-of-the century cookbooks
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Lowney's Cook
Book has a section titled, "Simple Menus for the
Week." |
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Sunday
Breakfast
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Sunday
Dinner
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Sunday
Supper
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Tuesday
Breakfast
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Tuesday
Luncheon
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Tuesday
Dinner
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Wednesday
Breakfast
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Wednesday
Luncheon
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Wednesday
Dinner
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Accompanying recipes from 1907 Cookbook
Because recipes are quotes from a 1907 book, there is no oven temperature, feathers must be removed from chickens, and expressions like "silver dollar" size appear. Enjoy ! the following recipes which are in alphabetical order!!!
Scoop out the center of eight red apples
with a vegetable scoop.
Mix with equal parts of finely chopped celery and
Boiled
Dressing.
Fill apple shells and serve on bed of curled celery
Melt butter; add flour, mustard, salt, cayenne and milk.
Cook in double boiler five minutes. Pour on to the beaten eggs; add vinegar, and cook in double boiler until mixture thickens.
Scald milk and add to eggs, sugar and salt, mixed together. Strain, add vanilla, and bake in one large buttered mold, or small ones, set in a pan of hot water, in a slow oven.
Should the water boil during baking, the custard will be of a porous consistency.
To test the custard thrust a silver knife through the center. When it comes out clean, the custard is done.
Wash and wipe fish; grease a wire broiler with clarified butter, lard, or pork fat.
Season fish with salt and pepper, place on greased broiler and broil over clear fire, turning every five seconds.
If the fish is a thick one, hold at quite a distance from fire until fish is cooked through, then hold nearer embers to brown.
Separate, first skin side, then flesh side, with sharp knife from the broiler.
Remove to hot platter, butter, garnish and serve.
Cream butter; add remaining ingredients
Chill, roll, and shape.
Bake in moderate oven
Cream butter; add sugar, yolks of eggs well beaten and flour in which baking powder has been sifted, milk, and chocolate which has been moistened with hot water; beat well and all walnut meats. Bake in buttered jelly cake pans about 20 minutes.
Spread one cake with one half cup of Lowney's Sweet Chocolate Powder moistened with on fourth cup boiling water and flavored with one teaspoon vanilla. sprinkle with broken walnuts, cover with other cake, and ice with white frosting.
Mix and sift dry ingredients twice;
add well-beaten egg and cream; beat well.
Butter an agate pan; heat very hot; pour in mixture; pour milk on
top.
Bake thirty minutes.
Boil sugar and juice seven minutes, add butter, and serve
Melt two tablespoons butter; add two tablespoons flour, one fourth teaspoon salt, few grains cayenne, one cup cream.
Cook until thick, add two egg yolks and six hard-cooked eggs, cut in pieces, and serve hot on toast.
Wash and drain currants thoroughly.
do not remove stems.
Mash a few in the bottom of the kettle.
Cook until the juice seems to be extracted
from the currants, and the currants look white.
Press through a coarse colander, then drip through a jelly bag, but
do not squeeze.
Allow one pound of sugar for each pint of juice.
Boil juice 20 minutes.
Add hot sugar and boil hard three minutes; skim when
necessary.
Strain into hot glasses; let stand till stiff. Cover.
Pare small raw potatoes, divide in halves, and cut each half in three pieces; cover with boiling water and let stand three minutes.
Drain dry between cloths, and cook in frying basket in hot fat ten minutes.
Drain, sprinkle with salt, and serve.
Mix milk, molasses and salt. When lukewarm add dissolved yeast cake, sifted white and graham flour. Beat well
Let rise until almost double its bulk, beat again, place in buttered bread pans or shape in biscuit, let rise, and bake in an oven which is a little cooler than for white bread, - loaves one and one quarter hours and biscuit thirty minutes
Mix two cups hot mashed potatoes, one teaspoon onion juice, one tablespoon finely chopped parsley, one egg yolk well beaten, four stiffly beaten whites, one half cup grated cheese, and salt and pepper to taste. Pile lightly in baking dish and bake until brown.
Lady Fingers (Same ingredients as Sponge Drop)
Beat yolks until lemon-colored and
thick;
add sugar and continue beating.
Add lemon rind and the egg whites, beaten to a stiff froth.
Cut and fold in the flour and salt.
Shape on buttered sheet, using tablespoon or pastry bag and tube, four inches long and one inch wide. Sprinkle thickly with powdered sugar.
Bake twelve minutes in a moderately hot oven.
Brown the onions in hot fat, cut meat in
two-inch pieces, add to onions, cover with hot water, and simmer two
hours. Parboil potatoes.
Add rice when meat has cooked one hour.
Add parboiled potatoes one half hour before serving.
Add tomato ten minutes before serving. Season with salt and pepper.
The tomato may be omitted and one cut of water substituted.
Separate the leaves from two heavy heads of
lettuce.
Wash, drain, chill; marinate with French Dressing.
Chill; replace in former shape, making one head out of the two, having all the green leaves on the outside.
Cover the bottom of a charlotte russe mold with jelly. chill, decorate with sections of oranges, add another layer of jelly, decorate the sides as well as bottom, and so continue until dish is filled.
Omelet
Beat eggs well; add salt and milk. Melt butter in frying pag: add egg mixture; shake pan vigorously until egg begins to brown on underside; then let it stand until golden brown, on part of range where it will not burn.
If moist on top, place in oven to dry.
separate omelet from sides of pan with knife, and beginning at side near the handle, roll omelet slowly and carefully into the shape of a jelly roll; turn on to a hot platter, and garnish.
Spanish sauce
Cut ox-tails at joints, add onion, and sauté
in pork fat;
add cold water, and simmer four hours;
add vegetables and seasonings; simmer one hour.
Strain; cool; remove fat.
Brown butter; add flour and brown; add strained stock, brown stock
and meat cut from bones.
Reheat, add Madeira, and serve.
Mix scalded milk, when cool, with dissolved yeast cake. Add two cups flour; beat thoroughly and let rise.
When spongy add remaining ingredients and flour to knead. Kead; let rise; when double its bulk, shape into balls; lay on buttered sheet; cover with dripping pan.
When risen to double their bulk, press with floured handle of wooden spoon almost dividing the biscuit. Brush one half with butter; press the two halves together; place on buttered tin; let rise. Bake when light ten to fifteen minutes.
Cook peas, bay leaf, onion, and cold water
twenty minutes.
Press through a sieve. mix a white sauce of butter, flour, and milk.
Combine mixtures, add seasonings, and serve.
Note: Cold cooked peas may be used instead of canned peas.
Mix all ingredients and beat five minutes. Pour into hissing hot buttered gem pans and bake in hot over twenty minutes
Pieces used for roasting are sirloin, rib, back of the rump, face of the rump, and upper round.
Eight to ten minutes pound should be allowed for cooking the meat moderately rare
Wipe the meat; place on rack in dripping pan; dredge meat and pan well with flour, then sprinkle well with salt and pepper.
Cook in hot oven for fifteen minutes, until flour is well browned. Reduce heat and continue roasting, basting every ten minutes until cooked.
Baste with fat tried out from the meat. If that is not sufficient, add beef suet, beef drippings, or butter.
Avoid the use of water in the pan, as by its use the meat is steamed rather than roasted.
Serve with brown gravy made by browning four tablespoons of fat from the pan, adding four tablespoons flour. when brown, add one and one half cups water or beef stock and cook five minutes.
Remove pinfeathers, singe, take out tendons, draw skin back from neck, cut off neck close to body, cut out oil bag. make an incision between the legs, running from the breastbone down, and through this opening draw the entrails.
If care is taken, all of the internal organs can be removed at once by separating the membrane inclosing the organs from the body.
Draw windpipe and crop through the neck opening. Never make an incision in the breast.
Wash inside of bird with cloth wrung out of cold water, removing all clots of blood. wipe, stuff, sew up openings, truss, sprinkle with salt and pepper, dredge with flour, place on rack in dripping pan, and cook fifteen minutes in very hot oven. Then dredge pan with flour, reduce heat, and baste every ten minutes until chicken is done, turning often.
Allow fifteen minutes to the pound for roasting.
Beat yolks until lemon-colored and
thick;
add sugar and continue beating.
Add lemon rind and the egg whites, beaten to a stiff froth.
Cut and fold in the flour and salt.
Drop from a tablespoon in rounds the size of a silver dollar on
buttered sheet.
Sprinkle with powdered sugar
Bake twelve minutes in moderately hot oven.
Use
Chopped
Paste.
For filling, mix one cup stewed and strained squash, one half cup
sugar, one half teaspoon salt, two eggs, and one half teaspoon
cinnamon, one fourth teaspoon nutmeg, and one half cup milk.
A very good pie may be made by using one and one half cups of the squash left from dinner, sweetening and seasoning it without adding eggs.
Sift salt and flour; add lard and butter
when thoroughly chilled.
Chop until like meal; add cold water to make a stiff dough.
Chill; roll on a floured cloth or molding board into a rectangular
shape; fold ends towards center, double, turn halfway round, and
roll again.
This paste is a superior one.
Chill before rolling for pies
Vanilla Ice Cream with Chocolate Sauce
Prepare as for soft custard.
This is the simplest and cheapest ice cream made. One pint of cream
added is an improvement
Freeze according to directions for freezing.
Cut carrots and turnips in inch straws, add remaining vegetables, and cook in boiling salted water until tender;
Add Consommé , reheat and serve
Simmer beef, veal and fowl in water four
hours;
add vegetables, salt and herbs tied in a bag; cook slowly one hour
Strain, cool, remove fat and serve.
Consommé is the foundation for all clear soups, each soup taking its name from the garnishing which is used.
Parboil potatoes ten minutes.
Melt butter, add vegetables, cook ten minutes, stirring
occasionally.
Add milk and cook in double boiler until vegetables are tender.
Season, strain, garnish with parsley and serve.
| History of Chocolate per Lowney's Cook Book, dated 1907 | |||
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Chocolate: Selected Passages from 1907 cookbook regarding its health benefits
TRIVIA Many popular snack food were introduced as health food.
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