Archive for the ‘Recipes and Ideas’ Category

Burnt Peanuts

April 24, 2011

Burnt Peanuts

6 pounds sugar
1 quart water

Cook to about 252 F, then stir in 5 pounds of shelled peanuts; Jumbos are the best. Stir these good until the sugar starts to grain, then remove from the fire and stir good until it is thoroughly grained. Now pour in a sieve and shake off the loose sugar, then to this sifted sugar add 1 pound of fresh sugar and water to dissolve same, then place on fire and cook to 252 F again. Now remove from the fire and add the peanuts, then stir until all is grained. Now place in a sieve once more and sift off the sugar, then to this sifted sugar add 1 pound of fresh sugar, water to dissolve same and color a light red. Finish as before, then spread the peanuts on a sieve thoroughly dry. It is not necessary to polish the peanuts if you intend them only for retail trade.

Recipe From: Rigby’s Reliable Candy Teacher, 1923

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Stuffed Cabbage

January 13, 2010

1 lb chopped raw beef
1/2 lb chopped shoulder of pork
1 good sized minced onion
1/2 c flour
1 tsp salt
1/2 tsp pepper
1 medium sized cabbage
melted butter

Stir all ingredients (except melted butter) before using the cabage. Then break apart about a dozen cabbage leaves, scald and drain them. Put on each one and one half tablespoons of the mixture and fasten with a toothpick. Place in a saucepan, half cover with boiling water, add a little salt and cook about 35 minutes, with slow heat. Remove the toothpicks and serve with melted butter or cream gravy.

Recipe From: Hillbilly Cookin by The Tates, 1968.

Gooey Coffee Cake (Experiment)

October 29, 2009


Gooey Coffee Cake (Experiment)

1/4 cup margarine
3/4 cup sugar
1 egg, slightly beaten
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract

Topping:
3/4 cup brown sugar
3 tablespoons flour
2 teaspoons cinnamon
4 tablespoons margarine

Preheat oven to 350°. Grease and line with waxpaper a 9″ x 9″ pan. I also use pancake mix for the bottom and sides after greasing. Pancake mix has the sweetness. In a medium bown, cream margarine and sugar; beat in egg. Sift together flour, baking powder and salt in a separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla. Pour blended mixture into prepared pan.

To make topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in margarine with pastry blender or fork. Spoon topping over batter. Bake at 350° for 30 minutes

The sugar mixture went right to the bottom, maybe the dough was to wet, possibly add more flour the next time.

28 october 2009
The Cooking Inn


Shrove Tuesday (Pancake Day)

September 18, 2009

Shrove Tuesday (Pancake Day)

Postby John Sutton on Mon Feb 23, 2009 8:07 pm

In the UK, Shrove Tuesday is also known as Pancake Day (or Pancake Tuesday to some people) because it is the one day of the year when almost everyone eats a pancake.

Pancake Day ( also known as Shrove Tuesday) is the last day before the period which Christians call Lent. It is traditional on this day to eat pancakes.

Lent is a time of abstinence, of giving things up. So Shrove Tuesday is the last chance to indulge yourself, and to use up the foods that aren’t allowed in Lent. Pancakes are eaten on this day because they contain fat, butter and eggs which were forbidden during Lent.

Shrove Tuesday is celebrated the day before Ash Wednesday and is therefore the final day before the commencement of Lent, a Christian festival leading up to Easter Sunday (Easter Day).
Shrove Tuesday always falls 47 days before Easter Sunday, so the date varies from year to year and falls between 3 February and 9 March

The name Shrove comes from the old word “shrive” which means to confess. On Shrove Tuesday, in the Middle Ages, people used to confess their sins so that they were forgiven before the season of Lent began.

Shrove Tuesday is a day of celebration as well as penitence, because it’s the last day before Lent. Throughout the United Kingdom, and in other countries too, people indulge themselves on foods that traditionally aren’t allowed during Lent. Pancakes are eaten on this day because they contain fat, butter and eggs which were forbidden during Lent.
In pre-Reformation times in England towns, the church bell was rung on Shrove Tuesday and came to be known as the “shriving bell.” This in time was called the “pancake bell,” so closely identified was the day with that article of food.

Pancakes and fritters,
Say the bells of Saint Peter’s,

runs the old rythme about the bells of London. And in an almanac fro 1684 is found:

Hark I hear the pancake bell
And fritters make a gallant smell.

Not all liked Pancake Day, the Puritans of England looked upon with a jaundiced eye and in a cookbook from England during that time in the 17th century wrote

pancakes are made with water, eggs, “spices and magical, tragical enchantments’ and of “sweet bait which ignorant people devore very greedily.”

What is an English Pancake?
A pancake is a thin, flat cake, made of batter and fried in a pan.
The photograph shows a pancake
being cooked in a frying pan.
Caster sugar (superfine sugar) is sprinkled over the top and a dash of fresh lemon juice added. The pancake is then rolled. Some people add golden syrup or jam.

Other names for Shrove Tuesday

United Kingdom, Ireland, and Australia – Shrove Tuesday, Pancake Day or Pancake Tuesday

Brazil – Terca-feira gorda – Fat Tuesday – the final day of Brazilian Carnival.

Greece – Apocreas, which means “from the meat” since they don’t eat meat during Lent, either.

Sweden – Fettisdagen (Fat Tuesday).
“In Sweden it is called Fettisdagen (Fat Tuesday). We eat a Fettisdag buller. This is a round bun with the middle part scooped out and replaced with Marzipan with whipped cream. The top of the bun is placed back on sprinkled with icing sugar.”
“Another tradition in Sweden is to eat Pea soup with pancakes afterwards and on every Thursday all year round.”

USA – In Catholic and French-speaking parts of the United States this day is called Mardi Gras.

Germany – “Fastnacht” (Also spelt “Fasnacht”, “Fasenacht”, “Fasteloven” (in the Rhine area) or “Fasching” in Bavaria.)

In France they call it Mardi Gras, which means Grease or Fat Tuesday.
The name Fat Tuesday comes from the ancient custom of parading a fat ox through Paris on this day. The ox was to remind the people that they were not allowed to eat meat during Lent.
During the Mardi Gras Carnival people disguise themselves and put on crazy masks.

The Carnival in Nice, France, is a wild 10-day celebration featuring daily parades, concerts, street theatre and more. People wear giant masks.
“Eating crepes on Candlemas Day
will bring a year of happiness”
“The French name for Candlemas, Chandeleur” comes from the word “Chandelleur” which means candle. It was custom for the people to bring back the lighted candles from church to assure good crops for the year to come and to chase the evil.
In France it is custom to prepare “Crepes” for “La chandeleur”, which symbolises, wealth, good crops and health for the year to come.
Its form and colour evoke the Sun which is finally returning after the dark winter. It keeps the mould away from the crop and protects the home from harm. Pancakes must be tossed with a coin in the hand so as to ensure prosperity throughout the year. Whoever manages to toss his pancake without dropping it on the ground will have good luck until the next Candlemas.
Also, it is said that Pope Gelasius I, who introduced Candlemas into the Catholic Church, often gave crepes to people who made the pilgrimage to Rome.”

In Iceland the day is known as “Sprengidagur” (Bursting day).

In Canada – “They add things to pancakes such as coins, pieces of string, nails, wedding rings, buttons… all cleaned of course ha ha”
The lucky one to find coins in their pancake will be rich, the finder of the ring will be the first married, the finder of the name will become a carpenter and the finder of the thimble will be a seamstress or tailor.
“Everyone here looks forward to Pancake Day. Pancakes are served with syrup, partridgeberry jam and sausages.”

In Poland – , Shrove Tuesday is “Sledziowka” (“sledz” is a herring in Polish). The most popular dish on that day is herring in various styles. Polish people organize parties to celebrate the end of the Carnival. The parties finish at midnight when the official period of Lent begins with Ash Wednesday. Doughnuts and “faworki” are eaten on the last Thursday before Ash Wednesday. There are a lot of competitions choosing the most delicious doughnuts and the press is full of information on the results of various degustations giving assessments of particular bakeries and doughnut producers by more or less dignified juries.

Some Recipes:

Shroves, Or Struwen

3 cup flour
1 egg
1 pinch salt
1 pkg yeast
3 heaped spoonfuls powdered milk
1/2 cup raisins (or less or more as you like)
warm water

( Use the powdered milk just because it’s convenient, but use warm milk if you like).
Mix the ingredients in a mixer until the batter is a sort of “runny jelly” consistency. It shouldn’t be watery. Leave to stand for about 1/2 hour to 3/4 hour with a cloth to cover in a warm place. It will rise.
When risen, melt some butter (or use sunflower oil, if you prefer) in a frying pan and ladle mixture into the pan to fry. The size should be about 8cm (2 3/4 inches) in diameter. When the batter on top is not liquid any more, turn over and fry other side (just like normal pancakes).
These are great either with syrup, on their own.

Buttermilk Pancakes

4 c flour
1/2 tsp baking soda
1 tblsp sugar
pinch of salt
1/2 tsp cream of tartar
4 tblsp butter
buttermilk

Sift the dry ingredients and rub in the butter. Add just enough buttermilk so that the batter pours easily, like heavy cream. An egg may be added if desired. Bake on a lightly greased griddle.

John Sutton

Macaroons

September 18, 2009

Macaroons

Blanch 4 ounces of almonds, and pound them with 4 tablespoonfuls of orange-flower water, beat the whites of 4 eggs to a froth, mix it with a pound of sugar, sift the almonds into a paste, and lay it in different cakes on paper to bake.

Another Method

Take 1 pound of almonds, blanch them and throw them into cold water, then rub them dry with a cloth, and pound them in a mortar, moisten them with orange-flower or rosewater, lest they turn to oil: then take 1 pound of fine loaf sugar, whisk the whites of 4 eggs; beat all well together, and shape them round with a spoon, on paper previously buttered and sugared, to prevent their burning; bake them in a gentle oven on tin plates.

Recipes From: The Household Cyclopedia, 1881

Cider Cake Plain

September 18, 2009

Now for a glimpse from a really old recipe.

Cider Cake Plain

Three cups of sugar, one cup of butter, beaten together; three eggs, two teaspoonfuls of soda dissolved in two cups of cider; add five cups of flour, and spice to the taste. To be baked as soon as mixed.

Irish Scrapple 1860

September 18, 2009

Irish Scrapple 1860

white potatoes
turnips
carrots
cabbage
large onion
seasoning

Use equal parts of vegetables. Cut fine and add sliced onion. Season well, start in clean water, and let water boil down till it barely covers vegetables. Sprinkle in yellow cornmeal, stirring rapidly until a stiff mush is formed. Cover tightly and place on back of stove to steam 1 hour. Press into a greased bowl and let stand until cold. Slice and fry, after dusting with flour or cornmeal.

Recipe From: A Pinch Of This And A Handlful Of That by The Daughters of the Republic of Texas

What you might have had for Thanksgiving in 1934

September 18, 2009

What you might have had for Thanksgiving in 1934

Roast Chicken, Duck or Turkey

Remove pin feathers, cut out the oil bag, draw (if necessary), singe, wash inside and out, dry. Fill with stuffing (not to tight), sew up openings, cross drumsticks and tie securely to tail. Cut off bony neck, boil it with the giblets. Fold skin of neck down and sew to breast. Tie wings tightly against body. Dredge all over with salt, black pepper and flour; place on rack in roasting, bake half an hour or until browned, in hot oven (450F to 500F). The reduce heat sharply (to 325F or 350F.) and bake until meat is tender, basting with its own fat and a spoonful or two of hot water, every ten minutes during the last half hour or hour. Mature fowl will need to be cooked about 20 minutes per pound, but young and very tender birds will often cook tender in much less time.
Sausage stuffing is especially good with turkey. An 8 or 10-pound bird requires about 1 pound of sausage meat with 2 or 3 cups of bread or cracker crumbs. No liquid needed unless you want moist stuffing: and no added fat, and little other seasoning.

Pickled Beets

1 quart sliced boiled beets
3 cups beet water
1 cup sugar
2 cups vinegar
1 teaspoon cloves
1/4 teaspoon nutmeg

Beets must be thoroughly scrubbed with brush before boiling, so that the water in which they are cooked may be perfectly clear and bright in color. Boil liquid, sugar and spices together for a moment, add beets, when thoroughly hot put into scalded jars and seal.

Raw Carrot Salad

3 carrots (about 1 cup)
1 teaspoon minced parsley or onion
1/4 cup chopped peanuts
salt
paprika
salad dressing
iceberg lettuce
1/4 cup chopped cucumber pickles, sweet or sour

Grate the carrots or pass through the food chopper, using the fine knife. Mix with the parsley, peanuts, pickle, and seasonings and moisten generously with salad dressing. Chill and serve piled high on iceberg lettuce.

Popovers
1 cup flour
1/4 teaspoon salt
1 tablespoon shortening
1 cup milk
2 eggs

Sift together flour and salt. Make a well in flour, break eggs into well, add melted shortening and milk and stir smooth. Pour onto greased gem (muffin) pans and put into moderate oven at 350F for 20 minutes; increase heat to 450F and bake 10 more minutes. Shut off and allow to dry out for 10 minutes. Makes 10 popovers.

Spice Cake

1 cup sugar
1/4 cup shortening
2 eggs
1/2 cup milk or cream
1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon ginger

Cream shortening and sugar, beat in eggs, one at a time. Sift dry ingredients together, add to other mixture a little at a time, alternately with liquid, beating well. Bake in loaf pan in moderately cool over (350F) for 45 minutes or until done; or bake in layers in moderately warm oven (375F) for 20 to 30 minutes. Use any white icing. One half cup chopped nuts, dates or raisins may be added.

Recipes From: Watkins Cook Book 1934

Chocolate Bread Pudding

September 18, 2009

Chocolate Bread Pudding

To the majority of persons the flavor of chocolate is always pleasing. In chocolate bread pudding, this flavor is well blended with the ingredients.

This pudding, when baked, may be cut into slices, and then daintily served with either hard or custard sauce.

Chocolate Bread Pudding

2 c stale bread crumbs
4 c milk
1 square unsweetened chocolate
1/2 c sugar
2 eggs
1/4 tsp salt
1 tsp vanilla

Soak the bread crumbs in 3 cupfuls of the milk. Melt the chocolate in a saucepan and add the sugar and the remaining cup of milk.
Cook until the mixture is smooth and add this to the bread and milk.
Beat the eggs and add them. Add the salt and vanilla. Pour into a buttered baking dish and bake for about 45 minutes in a moderate oven, 325 F.
Cut into slices and serve with hard or custard sauce.

Hard Sauce

1/3 c butter
1 c powdered sugar
1/3 tsp lemon extract
2/3 tsp vanilla

Cream the butter, add the sugar gradually, and then add the flavoring. Beat until the sauce is light and creamy.

Custard Sauce

2 c milk
1 tblsp corn starch
1/3 c sugar
1 egg
1/2 tsp vanilla
1/2 tsp lemon extract
pinch of salt

Heat the milk in a double boiler. Mix the corn starch and sugar and add to the milk, stirring so as to prevent the formation of lumps.
Continue stirring until the corn starch has thickened and then cook for about 15 minutes longer.
Add the vanilla, lemon, and salt, mix well. Serve hot or cold.

Recipes From: Woman’s Institute of Cookery, 1918

Sour Kraut

September 18, 2009

Sour Kraut

Chop six white cabbages, with which mix mix one pound of salt; press as close as possible in a cask, put on a cloth, then a wooden cover, then a weight; let it stand in a warm cellar two months. It should then be removed to a cool place, where it will not freeze, as it is ready for use. In Germany they add half an ounce of anise-seed or carraway. The Germans say the more salt the more sour. Fifty cabbages will make a barrelful.

Recipe From: American Housewife Cookbook, 1880