Dandelion Wine
The following recipe was transcribed ver batim from the booklet,
Fleischmann's Recipes
1915
Pour one gallon of boiling water over three quarts of dandelion flowers. Lets stand twenty-four hours. Strain and add five pounds of light brown sugar, juice and rind of two lemons, juice and rind of two oranges. Let boil ten minutes and strain. When cold, add half a cake of FLEISCHMANN'S YEAST. Put in crock and let stand until it commences to work. Then bottle and put corks in loose to let it work. In each bottle put one raisin, after it stops working. Cork tight.
Buckwheat Cakes
The following recipe was transcribed ver batim from
Fleischmann's Recipes
1915
1 cake Fleischmann's Yeast
2 cups lukewarm water
1 cup milk, scalded and cooled
2 tablespoonfuls light brown sugar
2 cups buckwheat flour
1 cup sifted white flour
1-1/2 teaspoonfuls salt
Dissolve yeast and sugar in lukewarm liquid, add buckwheat and white flour gradually, and salt. Beat until smooth. Cover and set aside in warm place, free from draft, to rise - about one hour. When light, stir well and bake on hot griddle.
If wanted for over night, use one-fourth cake of yeast and an extra half teaspoonful of salt. Cover and keep in a cool place.
Mock Turtle Soup
The following recipe was transcribed ver batim from
The Home Comfort Range Cook Book
Circa 1900
Boil half a calf's head with the skin on until soft; cut the meat into small pieces; also the tongue; prepare from the yolks of two hard-boiled eggs round balls the size of marbles, and chop up the whites; take of soup stock two quarts; then fry in one ounce of butter a medium-sized onion and add one ounce of flour and brown the same; then add the stock, a teaspoon of Worcestershire sauce, pepper and salt, the juice of one lemon, and let simmer for ten minutes. Pour over the meat and imitation turtle eggs and serve hot, adding the chopped whites of the eggs.
Southern Corn Bread
The following recipe was transcribed ver batim from
Home Comfort Range Cook Book
Circa 1900
Sift one quart of white corn meal with two teaspoonfuls of baking powder. Add three tablespoonfuls of melted lard, salt to taste, three beaten eggs and a pint of milk, or enough to make a thin batter. Beat all very hard for two minutes and bake rather quickly in a hot, well-greased pan in which a little dry meal has been sifted. Eat immediately.
Potatoes au Gratin
The following recipe was transcribed ver batim from
The Oklahoma News
Oklahoma City, Oklahoma
November 13, 1915
Cut cold boiled potatoes into small dice; enough to fill 2 cups. Put 2 tablespoonfuls of butter into saucepan, melt slowly, and when it is "bubbling" add 1-1/2 tablespoonfuls of flour mixed with 1 tablespoonful of salt and dash of white pepper. Stir until perfectly blended and smooth. Do not brown. Pour on gradually 1 cup of milk, adding 1/3 at a time - stir and beat to avoid lumps. Cook until smooth and glossy. Then add diced potatoes but do not stir, simply heat and turn into buttered baking dish. Cover with fine crumbs and bits of butter and place them under broiler until crumbs are brown. Serve in same dish.
Malted Milk Fudge
The following recipe was transcribed ver batim from
The Rains County Leader
Emory, Rains County, Texas
1913
To make malted milk fudge dissolve three cupfuls of malted milk in a cupful of water, add three and one-half pounds of granulated sugar and three cupfuls of hot water. Boil until the syrup spins a substantial thread or forms into a soft ball when dropped into cold water. Beat and cool in the usual way and cut into squares. A handful of nut meats and raisins may be added just before it comes from the fire.
Mutton en Casserole
The following recipe was transcribed ver batim from
The Oklahoma News
Oklahoma City, Oklahoma
November 13, 1915
Cut in small pieces 2-1/2 pounds of mutton from breast and neck. Season with salt, dredge with flour and put into casserole or deep baking pan. Peel and slice 1 large pepper into strips and 3 ripe tomatoes; put vegetables around the meat and add water enough to half cover the meat. Cover and let cook 2 hours in oven; add 1/2 cup blanched rice and 1 cup of water and cook another hour; serve in casserole. A fine dish for cold days.
Cherry Jam
The following recipe was transcribed ver batim from
The Rains County Leader
Emory, Rains County, Texas
April 4, 1913
Steam, wash and pit the cherries and heat slightly to extract the juice. To each pound of fruit add three-quarters pound of sugar. Bring slowly to a boil and simmer for twenty minutes. Skim, put into jam pots, and at the end of 24 hours cover and put away.
Green Tomato Preserves
The following recipe was transcribed ver batim from
The Daily American
Nashville, Davidson County, Tennessee
November 16, 1883
Green tomato preserves are in high favor in certain localities, and are entirely unknown in others. Here is a reliable recipe for making them: Take one peck of hard and unripe tomatoes, scald them by pouring boiling water over them, remove the skin and cut them into thin slices; slice also 6 lemons, the skin of the lemon is to be left upon them, but the bitter seeds must be removed; scatter six pounds of brown sugar over the tomatoes and one heaping tablespoonful of ginger; put into a large kettle and let them boil slowly until they are tender; skim them thoroughly; can just as you do any other preserves.
Oven Roasts
The following recipe was transcribed ver batim from
The Rains County Leader
Emory, Rains County, Texas
March 28, 1913
In order to have a juicy tender roast of meat, it should be browned first either in a hot skillet or in an oven which is hot. After it is well browned, cook for the remaining time in a slow oven. This way the juices are kept in the roast and at the same time the meat is made tender.
Caramel Sauce
The following recipe was transcribed ver batim from
The Rains County Leader
Emory, Rains County, Texas
June 6, 1913
Put eight tablespoonfuls of white sugar into a saucepan upon the fire with two tablespoonfuls of water. Stir it constantly with a wooden spoon for three or four minutes until all the water evaporates and watch it carefully till it turns a delicate brown color. In the meantime put into another saucepan twelve ounces of sugar, half the yellow rind of a lemon sliced thin, two inches of stick cinnamon, and a quart of cold water. Bring these gradually to a boil and let them simmer for ten minutes, then add a wine glassful of wine or half as much brandy. Strain the whole into the caramel quickly, mix them together well, and serve the sauce with any pudding desired.
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