Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
LOL!
I got the Presto 23 quart one. I was this close (fingers really close together, almost touching) to getting the All American one and then started reading about how heavy it is. Although I understand that means it is well-made, the thought of cleaning and moving around something that heavy before and after a day of canning just seemed like more than my arms could handle. (I have lots of residual problems from surgeries on my wrists and arms).
So, I got the cheaper one, ordered a pressure regulator for it, and an extra seal.
I will give it a go next week. I’m a little nervous. I am envisioning my kitchen covered with bits of chicken, splattered all over the cabinets and counters, some hanging from the ceiling..... Maybe I’ll wait for the regulator to come in to minimize the risk ;)
BTW, How are you?
Haven’t seen you here in a little while
:)
Last weekend, we were at HD picking up a grill. It was too tall to fit under our pickup top. So here we are, two old duffers, trying to take the cover off to make it fit. Several people came along, offering hints and commiserating with us, when a couple stopped and asked which way we were headed. Sure enough, they were going in the same direction, so they offered to take it home for us in their open back pickup. When we thanked them profusely, their reply was.”pass it on.” This concept just needs to take hold all over the country.
Seventy plus years ago, our rural carrier would bring groceries to us, take anybody anywhere along his route that we needed to go. Unfortunately, todays mindset of suing people for any inconvenience or infringement of rights has stopped this practice. I, too, was a rural carrier years ago and an elderly lady's daughter asked me to bring her mother's mail into the house for her when she came home from the hospital. I was more than glad to do this, but after a few days another younger neighbor complained, stating that I would have to deliver every-ones mail to their door if I did this for the elderly neighbor. Imagine!!!
I was busy trying to catch up with life. I think I’m almost there, for now. Garden’s in, school’s out, volunteer obligations down to one, took a women’s gun safety class, Mother’s Day, birthday, Memorial Day, caught up on Atlas Shrugged and this thread. Now let’s see if I can keep it up - LOL. Looking forward to trying out the canner and maybe drying some stuff once it gets growing. I checked and my peas, onions, and cukes are up today.
Miss a few days around here and it’s worse than missing a day of school way back when. :) At least there’s no tests (yet)
I hear ya. A gun safety class sounds good - I should look into that. We have guns galore, but I’m pretty cautious around them.
Are you on the Atlas Shrugged thread? It’s a pretty good one here. I don’t keep up as well as I should and sometimes use the synopsis the leaders posts in lieu of reading the entire chapter. But... it’s better than not keeping up at all and dropping it!
I tried planting potatoes for the first time - they are growing like mad. I need to bring them up to the mountains to test if they’ll produce up there.
Yes, this thread is something else. I missed last weekend and just now got caught up. Even so, I still miss some gems that I need to know about. I missed the peppermint oil recipe until someone posted about it later on.
Well, I’m glad you’re back around!
The sportsman’s club in another town sponsored a free, women’s gun safety class. It was pretty good. 51 women showed up to take the class. They talked about rifles, shotguns, and handguns. Then we got to go out to the range and practice with all of them. It was educational and fun. Wish I could go out there and practice more.
I’m on the Atlas Shrugged thread, but haven’t posted anything since the beginning. I’ve been behind, but also, I’ve never been good at analyzing books. I read books as is. So it’s good to read what others post and then, sometimes I get their point. Other times, I think they are really reaching to come up with stuff. If I think I can make a valid contribution, I may post again. Otherwise, I will read and observe and learn from the others.
Peanuts are up! Checked them today as I was side dressing everything before the rain came... They have pushed up almost an inch overnight.
Sounds like things are doing very well in your neck of the woods. Say, do you think it would work to plant them in a container, maybe like a big barrel or bucket? Some of our garden area has clay soil, so I was thinking maybe a container with good soil.
>>>Say, do you think it would work to plant them in a container, maybe like a big barrel or bucket?<<<
It would work, but you need a pretty large bucket.
Remember that it has to be big enough so the flowers don’t overhang the sides. If they do, they will put their spikelets down on the outside of the bucket. (Maybe you could manually put them back in, but I never tried that)
I think I would sneak them in where there is a bit of a sandy spot with lots of sun, somewhere in the garden.
>>>“Pass it on” seems to be catching on in a big way around here.<<<
I have been doing that for a long time...
Back when I was in the Army, a fellow platoon member was very distraught - so I asked him if there was anything I could do. He said that he had everything set to bring his wife down there to live, he had a place rented and all, but he didn’t have enough money left to go get his wife.
I asked him how much he needed, and he said it would take $100 to drive up to Kansas and bring her back. I suggested we go to the base credit union and see what they said. They told him that he would need a cosigner - which I did for him, which meant I had to at least deposit $5 into an account of my own. He asked me how he could repay me and I told him to just ‘Pass it On’.
Many years later I was in KC, eating at one of the steak houses near the stockyards(I think it was the Golden Ox can’t really remember for sure) and this guy and his wife came up to me and said they wanted me to know that telling him to ‘pass it on’ had changed their lives. I didn’t recognize him at first but it was the same guy. He had decided to go to work for a rather large foundation that made small grants to people - he said that he made thousands of those grants, and he told each one to ‘Pass it On’.
So, I continue to say and do that. Never know who or what the good effects will be.
I forgot about the flowers. I have some sand that I can mix into a spot in the garden. I’ll have to get them in this weekend.
http://theoldentimes.com/tomatohoney.html
Tomato Honey
The following recipe was transcribed ver batim from
Peterson’s Magazine
Philadelphia, Pennsylvania
July, 1859
To each pound of tomatoes allow the grated peel of one lemon, and six fresh peach leaves; boil them slowly till they fall to pieces; then squeeze them through a bag; to each pint of liquid allow a pound of sugar, and the juice of one lemon; boil all together half an hour until it becomes a thick jelly; then put it into glasses, and lay double tissue paperover the tops. This preparation can scarcely be distinguished from real honey.
I often think that challenges and changes in life are just the nudges we need for some new beginnings and adventures that we wouldn’t necessarily move to when life is status quo.<<<
Yes, you are right, more than you know as yet.
I have always found survival to be more interesting, as a topic,
that talk about tv and folks latest new dress.
there are sites that teach how to use ebay, or have lots of info on using them and I think there is a site on ebay with a lot of information.
I will post any that I find, for I suspect that many want to make a little extra money.
Your cookie jars may well have more value than you expect,
for they have always been in the collectible class.
Warman’s price guide, has been the top book for dealers for about 40 years, I don’t recall when I first heard of it or started using it, but it has to be over 40 years.
People called me nuts, for rushing around to yard sales and buying collectibles for several years in San Diego, a friend knew antiques and had a small shop, she taught me and steered me into learning to read the trade marks and how to tell real old milk glass from the new [old is alive, an almost blue sheen and new is dead and cold white...]
We moved to Portland for one year and the doctor said Bill needed to be in the desert, so I sold a bunch of my collectibles and we moved to Arizona, where 5 years later I opened a small antique and craft shop with the ones that I still had.
I don’t have much left, but more than my family will ever figure out.
If I have ever actually made money in this life, it was with antiques and collectibles, for often with careful shopping, you can pay under a dollar for an item that will sell for $20.
Estate sales are a good source.
If you are in an old town, watch for the dress patterns from the 1920’s and 30’s in the sales, for they sell on ebay for $20. to 100.
They like the hippy patterns also and many consider them of no value and will even give them away.
Ebay is a good site to get a grip on values, for they show what things sold for.
People do keep the patterns, I was surprised, when I went through mine, it find I still owned everyone that I had ever made and my daughter was born in 1953.
Old jewelry is a mixed bag and I am not wise to it, some things I can spot, but not enough to really invest, more than pennies in it.
We need to change our collecting habits, at times, for that is what makes life interesting.
You will do fine, the library is full of antique books and has them on every subject, LOL, they are pretty picture books, until you understand the “rest of the story”.
I haven’t been interested in antiques on the internet, as this is not a good location to buy antiques, all new folks moving here and not bringing the old stuff with them.
Good luck and have fun....
http://theoldentimes.com/hot_sauce_1881.html
Hot Sauce for Meats
The following recipe was transcribed ver batim from
The Ottawa County Reporter
Port Clinton, Ohio
September 23, 1881
Four onions, two cups of sugar, thirty-two tomatoes, one quart of vinegar, four peppers, two tablespoonfuls of salt, two tablespoonfuls of cinnamon, two tablespoonfuls of cloves, three tablespoonfuls of red pepper; cook, strain and bottle.
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Oat-Meal Flummery
The following recipe was transcribed ver batim from
Peterson’s Magazine
Philadelphia, Pennsylvania
April, 1859
Tale a pint of bruised groats, and put three pints of water to them, early in the morning, and let it stand till noon; then add the same quantity of water as before, stir it well, and let it stand till four o’clock.; then run it through a sieve; boil it; keep stirring it all the while, and put in a spoonful of water now and then as it boils. When it begins to thicken, drop a little on a plate; when it leaves the plate it is complete. Put it in glasses, and when cold turn it out
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http://theoldentimes.com/okra_soup_1859.html
Okra Soup
The following recipe was transcribed ver batim from
Peterson’s Magazine
Philadelphia, Pennsylvania
April, 1859
Take a quarter peck of okras, slice them round, and put them on the fire, with a slice of ham, and a gallon of water; boil the whole about five hours. Half an hour before serving the soup, add quarter of a peck of tomatoes, skinned.
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Pickled Beefsteak
The following recipe was transcribed ver batim from
The Gainesville Reporter
Gainesville, Alabama
March 17, 1881
Lay a steak in a pudding dish with slices of onion, a few cloves, whole pepper, salt, a bay leaf, a sprig of thyme, one of marjoram and some parsley; add oil and tarragon vinegar in equal parts, just to come up to the steak, and let it steep in this for about twelve hours, turning it occasionally; then either broil or fry it in butter and srve with mashed potatoes. It may also be fried in butter and then stewed with a little common stock and served with piquant sauce.
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http://theoldentimes.com/spruce_beer_1867.html
Spruce Beer
The following recipe was transcribed ver batim from
Peterson’s Magazine
Philadelphia, Pennsylvania
August, 1867
When ten gallons of water, six pounds of molasses, and three pounds of bruised ginger have boiled together for an half an hour, two pounds of outer sprigs of the spruce-fir are to be added, and boiled for five minutes. The whole is then to be strained through a hair-sieve, and when milk warm, put into the cask, and a teacupful of good yeast stirred into it. When it has fermented for a day or two, it is to be bunged up, and the following day bottled. It wil be fit for use in a week. The ginger is sometimes omitted; and instead of the spruce-fir, three ounces of the essence may be used, which is to be well whisked together with the molasses and a gallon or two of warm water; then put into the cask, which is to be filled up with water, and the yeast added.
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http://theoldentimes.com/observations_on_fish1867.html
Observations on Fish
The following recipe was transcribed ver batim from
Peterson’s Magazine
Philadelphia, Pennsylvania
January, 1867
*
When you dress any kind of fish, wash them clean, dry them well with a cloth, and dust them with flour, or rub them with egg and bread crumbs.
*
Always have your lard boiling hot before you put in your fish to fry, and as soon as they are done, lay them on a dish to drain before you serve them.
*
Boiled fish should always be rubbed carefully with a little vinegar before they are put into the water. Boil all kinds of fish very slowly, and when they leave the bone, they are done enough.
From Amazon.com: Old Dutch Solid Copper Covered Fish Platter
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http://theoldentimes.com/mexican_candied_yams.html
Mexican Candied Yams
The following recipe was transcribed ver batim from
The Woman’s Club Cook Book
of Tried & True Recipes
San Antonio, Texas
Date Unknown
Boiled as many sweet potatoes as you may need, peel and slice and fry in lard until brown on both sides; put one and a half cups of sugar to boil, when thick add one tablespoon butter and one level tablespoon of cinnamon; pour over yams and serve hot.
- Mrs. J. R. BOLES
Visit the Mexican Market and shop for Latin Music, Serapes, Piñatas, Castanets, Paper Flowers, and much more!
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Aunt Mary Doughnuts
The following recipe was transcribed ver batim from
The Woman’s Club Cook Book
of Tried & True Recipes
San Antonio, Texas
Date Unknown
Three eggs beaten light, one and half cup of flour, half cup of butter, one cup sweet milk, three tsp. baking powder sifted with flour, enough to make dough stiff enough to roll; add spice, roll out, cut and fry in hot fat.
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Rhubarb Fizz
The following recipe was transcribed ver batim from
The Woman’s Club Cook Book
of Tried & True Recipes
San Antonio, Texas
Date Unknown
Cut rhubarb in small pieces, selecting as pink a variety as possible. Put into a sauce pan with one quart cold water and cook until soft. Then strain through cheese-cloth and add one-third cup of orange juice, one-fourth cup of lemon juice, and one and one-half cups of sugar syrup. When ready to serve, add one pint of charged water or soda water drawn from a siphon.
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Apples Stuffed with Mincemeat
The following recipe was transcribed ver batim from
The Woman’s Club Cook Book
of Tried & True Recipes
San Antonio, Texas
Date Unknown
Remove the cores from the apples and fill the centers with mincemeat. Bake until the apples are tender. Serve hot with cream.
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Ormskirk Gingerbread
The following recipe was transcribed ver batim from
Peterson’s Magazine
Philadelphia, Pennsylvania
February, 1859
Two pounds flour, one pound butter, one-half pound sifted oatmeal, three-quarters of a pound of moist sugar, one ounce ginger, the same of citrus and candied orange peel, all mixed together; then add one pound of treacle*. The whole should be mixed the day before it is intended to be baked.
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*http://theoldentimes.com/ormskirk_gingerbread.html#*_
Ormskirk Gingerbread
The following recipe was transcribed ver batim from
Peterson’s Magazine
Philadelphia, Pennsylvania
February, 1859
Two pounds flour, one pound butter, one-half pound sifted oatmeal, three-quarters of a pound of moist sugar, one ounce ginger, the same of citrus and candied orange peel, all mixed together; then add one pound of treacle*. The whole should be mixed the day before it is intended to be baked.
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* This is probably molasses, according to the dictionary.
http://theoldentimes.com/queens_ginger_beer.html
Queen’s Ginger Beer
The following recipe was transcribed ver batim from
Peterson’s Magazine
Philadelphia, Pennsylvania
April, 1861
Put twelve pounds of loaf sugar and eight ounces of the best white ginger, well pounded, to ten gallons of water. Boil together for half an hour, then put into a tub or large pan. When cool, add three or four spoonfuls of good yeast, and let it work all night; on the following morning put it into a cask. When it has done working, which will be in three or four days, add one ounce of isinglass, one ounce and a half of hops, and stop it up. It will be fit for use in a month, and may be drunk without bottling.
Click here to see Clive’s Collection of Ginger Beer Bottles, from New Zealand!
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http://theoldentimes.com/rhubarb_tart_1861.html
Rhubarb Tart
The following recipe was transcribed ver batim from
Peterson’s Magazine
Philadelphia, Pennsylvania
March, 1861
Cut some rhubarb into pieces an inch long, place it in a saucepan without a cover, adding chopped lemon-peel and sufficient sugar to sweeten - in water; let it simmer till reduced to a pulp; stand aside till cool. Line a flat dish with paste*, put in the rhubarb, and, before putting it into the oven, add a piece of butter the size of a walnut, and a good sprinkling of nutmeg. Serve with custard-cream.
To make the cream: Beat up two eggs with a tablespoonful of cold milk, have ready a half pint of milk boiling hot, to be poured gradually on the eggs, stirring all the time, pour backward and forward in the saucepan. If not sufficiently thickened, place on the fire for a moment, but be careful it does not boil, or it will curdle and be spoiled.
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http://theoldentimes.com/curacoa_recipe_1861.html
Curacoa (Liqueur)
The following recipe was transcribed ver batim from
Peterson’s Magazine
Philadelphia, Pennsylvania
March, 1861
Boil a quart of water in a very clean stewpan; add to it, bit by bit, a pound of dark brown sugar-candy. When the whole is dissolved, boil up the syrup, then pour it into a deep dish to cool. into a quart of spirits of wine put one hundred and twenty drops of oil of bitter orange; when this latter is dissolved, mix it with the syrup before mentioned, but not until it is cool; then filter and bottle the liquor, and put it by for use.
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http://theoldentimes.com/noyeau_recipe_1861.html
To Make Noyeau Equal to Martinique
The following recipe was transcribed ver batim from
Peterson’s Magazine
Philadelphia, Pennsylvania
March, 1861
Blanch and slice very thin three ounces of suet, and the same of bitter almonds, put them into two quarts of whiskey. In four days after, dissolve forty ounces of lump sugar in one quart of water, add that and the thin cut rind of one lemon to the whiskey and almonds. Shake it every day for three weeks, then strain it through muslin, and filter it through whited-brown paper. Of course, the longer it keeps, the stronger and better it becomes.
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Sierra Turkish Delight
The following recipe was transcribed ver batim from
The Woman’s Club Cook Book
of Tried & True Recipes
San Antonio, Texas
Date Unknown
Two cups apricot pulp, one and half cups of powdered sugar, granulated sugar, one tsp. cornstarch, three tsp. lemon juice. Apricot pulp is made by straining stewed apricots through a coarse strainer. Add sugar, cornstarch mixed with lemon juice and cook until stiff. Cool and pour into well sugared board. Allow to become firm. Cut into squares and coat over with granulated sugar. Recipe makes forty-eight pieces.
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http://theoldentimes.com/ginger_ale_punch.html
Ginger Ale Punch
“For the Picnic Basket”
The following recipe was transcribed ver batim from
The Woman’s Club Cook Book
of Tried & True Recipes
San Antonio, Texas
Date Unknown
Crush one half-bunch mint leaves with half cup sugar, add three small lemons and one orange cut in slices, one-fourth cup of crushed pineapple, if at hand, and place for a few hours on ice to ripen. Strain through wet cloth into a pitcher of ice, when very cold add one pint ginger ale, also well chilled, and pour immediately into chilled thermos bottle.
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Pickled Walnuts
The following recipe was transcribed ver batim from
The Home Comfort Range Cook Book
Circa 1900
One hundred walnuts, salt and water. To each quart of vinegar allow two ounces of whole black pepper, one ounce of allspice, one ounce of bruised ginger. Procure the walnuts while young; be careful they are not woody, and prick them well with a fork; prepare a strong brine of salt and water (four pounds of salt to each gallon of water), into which put the walnuts, letting them remain nine days, and changing the brine every third day.
http://theoldentimes.com/molasses_candy.html
Molasses Candy
The following recipe was transcribed ver batim from
The Home Comfort Range Cook Book
Circa 1900
Boil a quart of molasses slowly until it becomes brittle in cold water. Just before taking from the fire add a teaspoonful of soda. Pour into buttered pans, and when nearly cold pull white.
http://theoldentimes.com/cream_candy.html
Cream Candy
The following recipe was transcribed ver batim from
The Home Comfort Range Cook Book
Circa 1900
Two pounds sugar (one quart), half a pint of water, one-fourth of a pint of vinegar, butter size of egg, one teaspoonful of lemon. Boil fifteen minutes without stirring; pull white.
http://theoldentimes.com/macaroni_farmers_style.html
Macaroni, Farmers’ Style
The following recipe was transcribed ver batim from
The American Agriculturist
January, 1879
Boil half a pound of macaroni as above, and while you are draining it from the cold water, stir together over the fire one ounce each of butter and flour, and as soon as they bubble, gradually pour into the sauce they make, a pint of boiling water, beating it with a fork or egg whip until it is smooth; season it with a level teaspoonful of salt and a level saltspoonful of pepper, and put the macaroni in it to eat; then cut an onion into small shreds, and brown it over the fire in very little fat; when both are done, dish the macaroni, and pour the onion out of the frying pan upon it. It is excellent; and ten cents will cover the cost of it all.
http://theoldentimes.com/cheese-marmalade_sandwiches.html
Cheese & Marmalade Sandwiches
The following recipe was transcribed ver batim from
The Nashville Tennesseean
May 2, 1919
1 cup grated American cheese
1 small jar orange or fig marmalade
2 tablespoons chopped nuts
Mix all ingredients and use as a filling between thin slices of bread, spread with butter or oleomargarine. Cut in fancy shapes.
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http://theoldentimes.com/savory_sandwiches.html
Savory Sandwiches
The following recipe was transcribed ver batim from
The Nashville Tennesseean
May 2, 1919
1/2 pound sliced bacon
1/2 special meat loaf
Lettuce
Mayonnaise dressing
Toast to a light brown slices of bread. Spread with oleomargarine. On one slice, place lettuce leaf, bacon fried extra crisp, a slice of special meat loaf, and a small amount of mayonnaise dressing. Cover with another piece of toast.
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http://theoldentimes.com/cornflake_macaroons.html
Corn Flake Macaroons
The following recipe was transcribed ver batim from
The Nashville Tennesseean
May 2, 1919
1/2 cup sugar
1/2 cup coconut
1/4 teaspoon salt
2 teaspoons melted vegetole
2 heaping cups corn flakes
1/2 teaspoon vanilla
1 egg
Beat egg white until light, fold in remaining ingredients, drop on oiled paper by spoonfuls and bake in moiderate oven.
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http://theoldentimes.com/dried_apple_cake.html
Dried Apple Cake
The following recipe was transcribed ver batim from
The Dallas Morning News
Dallas, Texas
March 22, 1914
One cup dried apples. Soak overnight and then chop fine, Simmer slowly two hours in a cup of molasses. Cream one-third cup butter with one cup sugar; add one egg one teaspoon cinnamon, one teaspoon cloves, one-half teaspoon nutmeg,, a few grains of salt, two cups flour. Beat this mixture thoroughly and then add the apple and molassas.
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http://theoldentimes.com/pineapple_sandwiches_1914.html
Pineapple Sandwiches
The following recipe was transcribed ver batim from
The Dallas Morning News
Dallas, Texas
March 14, 1914
Pineapple sandwiches are made by cutting a small sponge cake in slices. Spread them with grated pineapple, over which sift a little sugar.
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http://theoldentimes.com/mexican_cocoanut_dessert.html
Mexican Cocoanut Dessert
The following recipe was transcribed ver batim from
The Woman’s Club Cook Book
of Tried & True Recipes
San Antonio, Texas
Date Unknown
Grate one cocoanut, nine yolks, one pound of sugar, one cup of blanched almonds. Boil sugar and grated cocoanut till sugar threads, take from fire: add beaten yolks and beat for about twenty minutes. Put almonds on top and then run into a hot oven till brown on top. Serve with pound cake.
- Mrs. J. R. BOLES
Add more life to your party with Fiesta Piñatas!
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Blushing Bunnies
The following recipe was transcribed ver batim from
The Woman’s Club Cook Book
of Tried & True Recipes
San Antonio, Texas
Date Unknown
Chop small inions in skillet with large spoon of butter, cook over a hot fire until onion is browned; pour over this one can of Campbell’s Tomato Soup, then add one pound chopped yellow cheese, stir constantly until blended and serve on wafers or toast.
- Mrs. J. F. KING
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Canary Pudding
The following recipe was transcribed ver batim from
Peterson’s Magazine
Philadelphia, Pennsylvania
January, 1867
Take three eggs, and their weight in sugar and butter,; melt the latter without oiling it, add to it the sugar and the rind of one small lemon, very finely minced, and then gradually dredge in as much flour as is equal to two of the eggs. Stir the mixture thoroughly; whisk and beat well the eggs, and add them lastly. Again mix well together all the ingredients, and boil for two hours, in a buttered mould or basin. Serve with sweet or wine-sauce.
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http://theoldentimes.com/rice_fritters_1859.html
Rice Fritters
The following recipe was transcribed ver batim from
Peterson’s Magazine
Philadelphia, Pennsylvania
February, 1859
Boil half a pound of rice till it becomes soft; pour it out to cool; add to it one pint of milk, half a pound of flour, and a teaspoonful of powdered cinnamon. Fry them in butter or lard, and serve them with wine sauce.
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http://theoldentimes.com/birds_nest_pudding.html
Bird’s-Nest Pudding
The following recipe was transcribed ver batim from
Peterson’s Magazine
Philadelphia, Pennsylvania
March, 1859
Pare and core six or eight nice tart apples, and put them in a pudding dish. Take a quart of milk, six eggs, and sufficient flour to make a thin batter - pour it over the apples until the dish is nearly full. Bake it until the apples are clear, or you think it is done. Eat it with wine sauce - or, cold sauce made of butter, sugar and nutmeg beat well together.
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http://theoldentimes.com/geneva_pudding.html
Geneva Pudding
The following recipe was transcribed ver batim from
The Rains County Leader
Emory, Rains County, Texas
April 25, 1913
Heat four cups of milk in a double boiler, stir in seven-eighths of a cup of corn meal and, when smooth, add three cups of coarsely chopped, pared sweet apples, one-half cup of molasses, one-half cup of sugar and one-quarter level teaspoon of salt. Mix all well together, add four more cups of milk, which need not be heated, and pour into a large buttered pudding dish or into a kettle or pan of the fireless cooker, which must be buttered the same as a baking dish. Set in a moderate oven for four hours or in the cooker for eight or ten hours.
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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.
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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.
http://theoldentimes.com/lemon_pop.html
Lemon Pop
The following recipe was transcribed ver batim from the booklet,
Fleischmann’s Recipes
1915
1/2 cake FLEISCHMANN’S YEAST
2 pounds granulated sugar
2 ounces ginger root
8 quarts boiling water
2 ounces cream of tartar
Juice of 7 lemons
Place ginger root (crushed) in pot, add sugar and boiling water, lemon juice and cream of tartar. Let stand until lukewarm, the add yeast dissolved in half cup water; stir well. Cover and let stand eight hours in a warm room; strain through flannel bag and bottle. Set bottles in a cool place and put on ice as required for use.
This is a most refreshing summer beverage; as a thirst quencher nothing is superior.
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Root Beer
The following recipe was transcribed ver batim from the booklet,
Fleischmann’s Recipes
1915
1 cake FLEISCHMANN’S YEAST
1 bottle root beer extract
5 gallons fresh water, slightly lukewarm
4 pounds granulated sugar
In extremely hot weather use one-half cake of Yeast.
Dissolve the sugar in the water, add the extract, then the Yeast thoroughly dissolved in a little water, mix well and bottle immediately, using strong bottles or jugs, and tie the corks in securely. Set in a warm place thirty-six to forty-eight hours; in cold weather, a little longer. Then remove to cellar or other place of even temperature, but do not put it on ice until a few hours before using.
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http://theoldentimes.com/kumyss_recipe.html
Kumyss
The following recipe was transcribed ver batim from the booklet,
Fleischmann’s Recipes
1915
This delightful beverage is highly recommended by modern food experts. It combines the rich, nourishing qualities of sweet milk with the healthful action of buttermilk. Kumyss is a form of fermented milk enjoyed by children and adults alike and especially recommended for those who have difficulty in assimilating milk in its natural state. It is easily prepared as follows:
Heat two quarts milk to blood-heat (100 degrees). Add half a cake FLEISCHMANN’S YEAST and two tablespoonfuls sugar dissolved in a little warm water. Let stand for two hours, then bottle and stand for six hours in a moderately warm room; then place on ice. Kumyss will keep four or five days if kept cold, but it is better if made fresh every day or two.
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http://theoldentimes.com/crystallized_fruit_recipe.html
How to Crystallize Fruit
The following recipe was transcribed ver batim from
The Home Comfort Range Cook Book
Circa 1900
Pick out the finest of any kind of fruit, leaving on stalks; beat the whites of three eggs to a stiff froth; lay the fruits in the beaten egg with the stalks upward; drain them and beat the part that drips off again; select them out one by one, and dip them into a cup of finely powdered sugar; cover a pan with a sheet of fine paper, place the fruit inside of it, and set in an oven that is cooling, when the icing on the fruit becomes firm, pile them on a dish and set them in a cool place.
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Mint Punch
The following recipe was transcribed ver batim from
The Chicago Record-Herald
Chicago, Illinois
September 13, 1913
Make a sirup [sic] of one quart of water and two cupfuls of sugar. Boil for ten minutes. meantime bruise and cut fine with scissors two cupfuls of mint leaves which have been carefully washed and dried. Mix with the mint the juice and rind of three lemons, and pour the boiling sirup over. Let stand several hours, or, better, overnight, then strain. Color with a bit of green coloring material, if you choose. When serving use plenty of crushed ice and equal parts of mint and ginger ale.
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http://theoldentimes.com/jelly-cake_fritters.html
Jelly-Cake Fritters
The following recipe was transcribed ver batim from
Kansas Free Press
Topeka, Kansas
September 23, 1881
To make jelly-cake fritters cut some stale sponge or other cake into rounds with a cake cutter. Fry these a nice brown in hot lard; dip each quickly into a bowl of boiling milk and lay upon a hot plate, spread thickly with jam or preserves. Serve hot, with cream to pour over them.
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Cream Nectar
The following recipe was transcribed ver batim from
The Home Comfort Range Cook Book
Circa 1900
To one gallon of boiling water add four pounds of granulated sugar and five ounces of tartaric acid. Beat the whites of three eggs, and pour into a bottle with a little of the warm syrup; shake briskly; then pour it into the kettle of syrup, and stir it through well. Boil three minutes, removing the scum as it rises. Flavor wiht any preferred extract, and bottle for use. When wanted for use, take two or three tablespoonfuls of the syrup to a tumbler of ice-cold water, and one-half teaspoon of soda.
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