Beef Brisket with Sauerkraut (1950s)
4 lbs beef brisket
hot water
1 tbsp salt and pepper
1 quart sauerkraut
1 cup vinegar
3 tbsp brown sugar
1 uncooked potato, grated
Cover brisket with water. Season and simmer 1 to 1-1/2 hours. Add sauerkraut, vinegar and brown sugar. Cook about 1 hour longer or until meat is tender. Add grated potato and cook 10 minutes longer. Serves 8.
*Recipe doesn’t indicate oven temperature.
Christmas Pudding (1940s)
1-1/2 cups of beef suet, cut up (if less rich pudding is desired, reduce amount to 1 cup)
2 cups soft bread crumbs (scald and let drain till almost dry)
2 cups shredded carrots
½ cup walnuts (optional)
1 tsp lemon extract
3 cups molasses
1 lb raisins
1 lb currants
2 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
½ cup almonds (optional)
1 tsp vanilla
¾ tsp salt
1 tsp soda, stirred into molasses
Flour, enough to make a mixture such as a fruit cake
Steam over water for about 2 hours or until cooked. Cook in coffee cans or other tin cans. Freeze. May be kept indefinitely. May be served with caramel or brandy sauce.
Prize Stuffing for Turkey or Chicken (1950s)
Chicken or turkey giblets
2 slices salt pork
1 large onion
1 boiled potato
2 stalks of celery
10 crushed and rolled crackers
1/8 tsp pepper
1 tsp salt
1 tsp sage
The giblet broth
1 egg, well beaten
Cook giblets in salt water until very tender. Put them through food chopper.
Put onion, salt pork, potato, and celery through chopper. Add ½ minced giblets, cracker crumbs, seasonings and enough giblet broth to mixture. Add egg and more seasonings if necessary.
Stuff fowl with mixture. Use remainder of minced giblet for gravy.
FROGS LEGS 1930’s
Slip the skin off the hindquarters of frogs. Wash frog’s legs thoroughly. Dry. Rub with salt and pepper. Dip in slightly beaten egg. Roll in fine breadcrumbs. Fry in deep fat (3850) until well browned. Drain on crumbled absorbent paper. Serve at once.
How to Freshen Salted Fish (1800’s)
Place fish flesh side down in a large utensil. Cover with water. Allow to stand 24 hours. Change water several times during this period. If possible the fish should be placed on a rack, which will hold it a few inches from the bottom of the utensil. Slightly warm water and gashes cut into the flesh of the fish will hasten the freshening process. Freshened salt fish may be prepared as any fresh fish.
Apple Catsup 1800’s
Ketchup started out as fish sauce in Asia. British merchant sailors acquired a taste for the tomato-less sauce on their fish and chips and brought it to England, where it’s quite aromatic smell drew cats - thus fish sauce became “cat - sup”. At some point tomatoes were added, it got a whole lot thicker.
Apple Catsup
12 tart apples, pared, cored and quartered.
1 c sugar
1 tsp white pepper
1 tsp ground cloves
1 tsp dry mustard
2 white onions, minced
2 c pickling vinegar
2 tsp cinnamon
1 tbsp salt
1/2 c prepared horseradish
Place the apples in a large pot, covered with water. Cook slowly until the apples are soft and the water has almost completely evaporated. Put the apples through a sieve or vegetable mill. You should have about 1 quart of pulp. Add the remaining ingredients and heat until boiling. Reduce heat and simmer for an hour. Keep refrigerated. Excellent with roast pork, ham, goose or duck. 4
Prairie Dog
this recipe comes from the old west. This recipe was invented by a gunfighter named Bat Masterson, a close friend of Wyatt Earp in Dodge City, KS. And became popular all over cowboy towns of the western expansion.
Take a wiener and split it lengthwise. Rub the insides of the wiener with ground sage, and broil until done. On one side of a bun, spread mustard and cover with thinly sliced dill pickle. On the other, sprinkle with Worcestershire.
William B. ‘Bat’ Masterson
“It makes the usual catsup and mustard wiener sandwich taste very poor in comparison” It’s funny how things can travel throughout the territory to become a family favorite.
Looking at some of these recipes reminds me of my grandmother. She used to tell me a story about how she had once seen “Baby face Nelson” while walking down the street in Chicago. He had just robbed a bank and was making his get-away. (this is where she’d pull out a small handfull of tacks from her photo trunk.) Apparently, babyface used tacks in the road to stop the police from making chase…She had saved those tacks all those years. :lol: That was my grandma’s claim to fame! We lost her this last Christmas, and I miss her very much.
This was a favorite of my grandfather who was born in 1893. Although I watched him eat it on many ocassions, I never actually joined in. May he rest in peace.
BetK 
Creamed Calf brains on Toast
(Circa 1800’s)
One tablespoon of butter, one egg yolk, one scant tablespoon of flour, salt and pepper to season, half cup of milk, three-fourths pound of brains. Parboil the brains. When cool, salt to taste and chop in small pieces. Cook flour and butter in double boiler; add milk and beaten egg yolk and stir slowly into butter and flour, add seasoning and brains. Cook about three minutes and serve on toast.
I don’t have my grandmothers orginal recipe, but I found this one on-line. It sounds very similar to what she used to make. Grandmother, I love and miss you so much. We’ll cook together again one day.
BetK
Green Tomato Preserves
As post in The Daily American / Nashville, 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.
This recipe brings back such wonderful memories of my grandmother. It was always a fun time at her house when we made pull candy. This is not her original recipe but it has been in the family since before I was born.
BetK
Pulled Cream Candy - 1950’s
3 cups sugar
1 cup boiling water
1 cup milk
1/2 tsp. soda
1/2 stick butter or margarine
1 tsp. vanilla or maple extract
In a large, heavy saucepan, combine 3 cups sugar, 1 cup boiling water; cook over low heat to 234°, soft ball stage. Meanwhile, in another saucepan, combine milk, soda, and butter; bring just to the boiling point. When the first mixture gets to soft ball stage*, add the second mixture. Continue cooking, to 258°, hard ball stage. Remove from heat and add 1 teaspoon of vanilla.
Pour out onto a buttered marble slab. Begin to pull as soon as candy is cool enough to handle with hands. Pull until candy begins to harden. Stretch into long, thin rope. Cut with scissors. Wrap in cellophane wrappers.
Makes about 1-1/4 pounds.
*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).
My G-gramma did the same thing, except she also sprinkled coffee over the sugar and we loved it! Can you imagine kids today enjoying this for a treat!!
Barb
Grandma’s Meatloaf
A great winter supper that my family has enjoyed for many years. My grandma used to exchange some ketchup in place of the tomato sauce because she loved it so – and that’s the way i like it, too! (But my mom poo-poo’d that cause she felt it had too much sugar. 
)
Also, a great way to sneak in some extra veggies. The oatmeal makes the meatloaf nice and light!
1 Small Can Tomato Sauce
1 1/4 lb. ground beef
1/4 lb. ground pork
3/4 Cup Oatmeal (not instant)
1/3 Cup Chopped Onion
2 Large Carrots, grated
1 Egg
1 teaspoon Salt
1/4 teaspoon fresh ground blackpepper
Some ketchup
Beat the egg in a large bowl, add the tomato sauce (or ketchup!) and combine. Add the two meats.
Using two forks, combine the two meats. Then add all the other ingredients EXCEPT the ketchup and mix together.Try to handle the mixture lightly otherwise it can become very dense.
Lightly pat mixture into pan. Spread some ketchup over the top like a thin “frosting”.
Cover with aluminum foil and bake at 350 F for about 45 minutes. Remove the foil and carefully drain the fat from the pan. Return to oven and bake 15 or so minutes more.
Great served with mashed potatos and stringbeans! Especially good the next day in sandwiches.
1925 Missouri Farm Womens Cookbook.
Courtesy of ABD, who purchased the well-worn volume on Ebay, and found it provided a fascinating series of glimpses into foodways, food technologies, and norms of domestic felicity for the first quarter of the twentieth century in Missouri. Some of the distinctive dishes listed here were specialties in my own family, who clearly were connected by tradition to the women writing here.
The condition of the book did not permit us to reproduce the line-art of the advertisements, charming though it was, and significant as it might be from the perspective of popular culture studies, for establishing the context in which the texts were first experienced. Scholars of women’s studies will find much of interest here, including the distribution of topics: cookery, farmwork, home remedies. At the very least, perhaps websurfers looking for a particular family favorite will find it here.
“We may live without poetry,
music and art;
We may live without conscience,
and live without heart;
We may live without friends,
we may live without books;
But civilized men cannot
live without cooks.â€
Preface
To all women who live to learn and would learn to live, this book is offered in the hope that it may prove of great value to the one into whose hands it may fall and also that it may prove a blessing to the man who partakes of the many good things suggested herein.
We desire to thank all kind contributors and all who have added anything to the success of our undertaking. In a few instances, the recipes were unsigned or perhaps address lacking, so that due credit could not be given.
1925 Missouri Farm Womens Cookbook … Soups
“Now good digestion wait on appetite, and health on both.â€â€”Shakespeare
MACARONI SOUP
To a rich beef, chicken, of other soup season with salt and pepper. Take half pound macaroni, break in small pieces, boil in clear water until tender, drain. Add to soup and boil fifteen minutes. Serve.--Mrs. W. R. Moreland, Vichy
CREAM OF TOMATO SOUP
Place over the fire one quart of peeled tomatoes, stew them soft with a pinch of salt, then strain it so that no seeds remain. Set it over the fire again, add one-fourth teaspoon soda dissolved in water and add one quart of hot boiled milk; season with salt and pepper, a piece of butter the size of an egg, thicken with a little flour and milk. Canned tomatoes can be used instead of fresh ones.--Mrs. R. M. Walker, Trask
TOMATO BISQUE OR SOUP
To one quart of tomatoes add one pint water. Boil until soft, then strain through a colander. Put back on stove, add lump of butter size of large egg, two tablespoons sugar, salt and pepper to taste. Then add two large tablespoons flour stirred smooth as for gravy; one teaspoon soda dissolved in a little water and lastly add one pint of milk. To be eaten with crackers.
TOMATO SOUP
1 pint boiling water 2 tablespoons flour
1 cup canned tomatoes 2 tablespoons butter
Cook fifteen minutes, salt and pepper to taste; add two well beaten eggs and serve hot.–Mrs. Louis Conlon, Montgomery City
POTATO SOUP
Four medium potatoes sliced and one onion sliced. Cover with water and cook until done, then add one quart of milk. Take two tablespoons flour and two heaping tablespoons butter; put in a pan and blend together over hot fire, then add to milk and potatoes. Cook until it thickens a little and serve at once.
POTATO SOUP
6 potatoes 1 level tablespoon salt
2 tablespoons shortening 3 cups milk
3 tablespoons flour Nutmeg
Cook potatoes till done and mash, adding milk. Brown flour in the shortening, add the potato water, put both together and serve hot.–Mrs. E. Zingre, Union
BEAN SOUP
1 pint small soup beans ½ pint milk,
1 quart stock salt to taste
2 onions Parsley or any seasoning preferred
Put beans on in cold water, bring to boil and boil one hour; add stock and boil quite soft. Put in onions about half hour before beans are done. Put all through colander, salt to taste; return to kettle and add milk and seasoning. Heat thoroughly and serve.
BONE STOCK
1 quart cold water 1 pound bones
All kinds of meat scraps, cooked or uncooked bones. It is better not to mix the cooked bones with the uncooked bones. Pork that has been cured a long while is not so good. Simmer very slowly all day and even all night. Strain.
SWEDISH FRUIT SOUP
1 handful raisins 1 handful apples
1 handful prunes 1 handful apricots, etc.
1 handful peaches 1 cup pearl tapioca cooked slowly
This is good for a change on cold evenings. Eat hot with bread and butter. Sweeten to taste.–Mrs. Murial Johnson, Ashton
OYSTER STEW
1 pint oysters 3 tablespoons butter
1 quart milk 2 tablespoons salt
Put milk in stew pan and set on stove, melt butter in separate pan real hot and put oysters and heat; pour this into hot milk. Salt and pepper, serve at once.
VEGETABLE SOUP
2 lbs. soup meat 4 quarts cold water
1 carrot 1 potato 1 sweet potato 1 turnip
2 onions 1 heaping cup cabbage 1 pint tomatoes 1 tablespoon sugar
Dice vegetables, mix together with meat and water; add salt, pepper, celery, and soup greens to taste. Boil slowly three or four hours. If too thick, and hot water. This will serve about six persons.
1925 Missouri Farm Womens Cookbook … Fish and Oysters
“He was a bold man who first ate an oyster.â€â€”Swift
SALMON LOAF
4 eggs 1 large can salmon 4 tablespoons butter
Salt Pepper ½ cup cracker crumbs
Chop and mix well. Make into a loaf and allow to steam one hour. To be eaten with sauce of
¼ cup butter Juice of ½ lemon
1 egg yolk ½ cup boiling water
Cook a few minutes and pour on loaf. Garnish dish with parsley.–Mrs. Kate Moore, Bolivia
SALMON LOAF
1 can red salmon ¼ cup sweet cream
1 tablespoon melted butter 1 tablespoon chopped parsley
2 eggs well beaten 1 teaspoon lemon juice
Sprinkle of cayenne pepper Salt Pepper
Bake twenty-five minutes in moderately hot oven.
BAKED SALMON
1 cup cream 1 pint bread crumbs 1 tablespoon butter
2 eggs 1 tablespoon flour Salt to taste
Mix cream and flour together, let boil and then add bread crumbs and one can salmon. Bake thirty minutes.
SALMON PATTIES
1 can salmon mashed fine Salt and Pepper to suit taste
2 eggs beaten light
Mix thoroughly, make into patties about ½ inch thick, roll in fine cracker crumbs. Fry in equal parts of butter and lard. One cup of mashed potatoes added makes little more and equally as good.–Mrs. John Carr, Macon
SCALLOPED SALMON
1 can salmon 2 eggs, well beaten 1 pint milk
2 tablespoons flour Salt and Pepper 1 tablespoon butter
Boil milk, mix beaten eggs and flour with part of the milk until a stiff batter is made. Add to boiling milk and stir until it boils thoroughly. Take from stove, adding rounded tablespoon of butter. Place in baking dish alternate layers of salmon and this sauce, putting cracker crumbs on top. Bake in quick oven. --Mrs. Keith A. Watkins, Humphreys
SALMON CROQUETTES
1 ¾ cups red salmon 1 teaspoon lemon juice
¼ cup thick white sauce Few grains of pepper
Mix all together and shape into cakes, dip into beaten egg, then in cracker crumbs and fry in deep fat.
SCALLOPED SALMON
1 can salmon Salt Bread crumbs Pepper
Milk Butter
Discard bones and skin. Put a later of bread crumbs in bottom of baking dish, then a later of salmon; sprinkle with salt and pepper and buts of butter. Add another layer of crumbs, then one of salmon, until disk is full, having crumbs on top. Pour over this enough milk to nearly cover and bake.
SALMON AND MACARONI
1 cup salmon 1 cup sweet milk ¾ cup macaroni
Flour 2 tablespoons butter Salt
Remove skin and bone from salmon and mash with fork till fine. Break macaroni in 1-inch pieces and boil in salted water until done or about twenty minutes. Make white sauce by melting butter in sauce pan, place a later of salmon, macaroni and sauce alternately until all is used and bake in a moderate over and forty-five minutes.
BAKEN RED SNAPPER WITH TOMATE SAUCE
5 lbs. red snapper 2 tablespoons Worchestershire sauce
1 can tomatoes Salt
¼ lb. butter Pepper Flour
Wash red snapper, put in salt and water for one hour. Place in pan, season with salt and pepper, then pour over it the tomatoes, adding butter and Worchestershire sauce; dust flour over all this and bake forty-five minutes. Do not turn fish over but baste frequently with the tomatoes.–Mrs. Louis J. Berghorn, Union
DELICIOUS BAKED FISH
Cut the backbone out of a two or three pound fish after it is properly dressed and split the thick part of the sides flatways. Roll them in meal, then lay the pieces in a pan in which has been melted a scant amount of butter and lard or meat drippings, half and half. Before putting the pan in the over turn each piece over so the fish will be lightly spread with the fat. Bake to a crisp brown.
The backs boiled and all the bones picked out, and seasoned with salt and butter makes a delicious soup. --Mrs. W. H. Foster, Clarence
BAKED FISH
Wash and dry the fish, season to taste, roll in stale bread crumbs, and lay in a pan with a half teacup of water. Put bits of butter over it, and make in a moderate over.
CODFISH BALLS
Put a piece of codfish into boiling water. Let stand a little while, then pour off. Put more water on and let stand on back of stove until tender. Pick codfish apart and take out bones. Take of mashed potatoes twice as much as you have fish, add salt and pepper. Mix well and make into cakes. Dip in beaten egg, then in bread or cracker crumbs. Fry brown in butter or lard. --Mrs. S. H. Pitzer, Clarence
ESCALLOPED OYSTERS, FRESH OR CANNED
Put a layer of cracker crumbs in a buttered baking dish; then a layer of oysters; repeat, having the crackers come last; salt, pepper and cover with lumps of butter; then add the oyster liquid and milk until covered. Bake one-half hour in hot overn. --Miss Lizzie Looker, Bellflower
OYSTER OMELET
2 cups oysters ¼ teaspoon mustard
2 cups diced celery ½ teaspoon salt 2 eggs Dash of pepper
¼ cup cream 1 tablespoon butter ¼ cup vinegar
Drain, clean and par-boil the oysters, drain again; beat the eggs, add slowly the cream and vinegar, seasoning and butter. Cook in a double boiler until soft like custard. Add the drained oysters and serve.–Mrs. Geo. Koeher, Jr., Kahoka
OYSTERETTES
1 cup meat Onions to taste 1 cup cold potatoes
Flour 3 eggs Salt and pepper
Chop meat fine, add potatoes, eggs and seasoning, with flour enough to make into cakes. Fry brown in hot lard. --Mrs. James Lamb
1925 Missouri Farm Womens Cookbook … Meats
“Man wants but little here below, So beef, veal, mutton, pork, venison will do.â€
HOW TO CURE MEAT
For each ham, shoulder, or side of a hog that will dress 200 lbs., take
1 pint salt 1 tablespoon black pepper
½ pint brown sugar 1 tablespoon cayenne pepper
Mix thoroughly. Have meat cut before cooling. Then take muslin squares (I use flour sacks ripped open). Lay the muslin squares on the table with three or four layers of paper on that. Take a piece of meat, lay it on the paper, rub in all the mixture intended for it that you can and if any remains pile on top, fold the paper closely around the meat, sew the muslin securely around each piece. Be sure and hang the shoulders and hams with the shank or leg downward as the meat takes the salt better. It may be smoked this way if desired. But we never do this. It tastes more like fresh meat.–Mrs. Mary Munnel, Mt. Vernon
SUGAR CURED MEAT
8 lbs. salt 2 lbs. sugar (granulated or brown)
¼ lb. black pepper ¼ lb. saltpetre
This amount should cure 300 lbs. of meat. Rub until meat becomes quite damp. Should be left a few days and rubbed twice again, according to size of hams and shoulders. When salted well smoke either with hickory wood or a good brand of prepared smoke. We have used this receipt in our home a number of years and like it better than any we have used.–Mrs. E. W. Barth, Clinton
SUGAR CURED MEATS
3 pints salt 2 level tablespoons red pepper 1 pint brown sugar
After meat is cold apply one pint of mixture to each piece. This quantity is sufficient for hog weighing 200 lbs. Wrap in heavy brown paper sack and hang each piece separately with small ends of hams and shoulders down. Let hang until ready for use.–Mrs. W. W. Johnson, Shelyville
PICKLED MEAT
To pickle pork put the spare ribs, back bones or pieces of meat into a jar. Pack tightly. To every gallon of water used, add one pound of salt, half pound brown sugar and one tablespoon of black pepper. Boil all together and pour over meat while it is boiling hot. Let set for three days, then pour brine off. Boil and pour over the meat again. Be sure the brine covers the meat. Set in cool place.
Beef put up in this way will keep almost any length of time. The sugar preserves the meat and at the same time kills the taste of salt and it is almost like fresh meat.–Mrs. Josie Jayes, Osgood
SAUSAGE
50 lbs. Sausage 1 teaspoon saltpeter
lb salt 1 cup sugar
ozs. pepper Sage to suit taste
Dissolve the saltpeter in hot water and mix.–Mrs. Dave Edmondson, Arbela
SAUSAGE
9 lbs. meat 3 tablespoons sage
3 tablespoons salt 2 tablespoons pepper
Weigh and mix before grinding.–Myrtle M. Clark, Kahoka
SAUSAGE
To ten pounds of sausage meat add:
3 ozs salt ½ oz. sage
½ oz. black pepper 1. oz. brown sugar
½ oz. saltpeter
Grind, add seasoning and mix well.–Mrs. Geo. C. Krattle, New Haven
PORK AND BEEF CURED SAUSAGE
At hog killing take all the lean trimmings. For three parts of pork take one part of beefsteak. Grind. For every twenty-five pounds of meat add half pound salt, three tablespoons black pepper and one heaping teaspoon saltpeter. Mix thoroughly. Stuff in suitable big casings. Those stuffed in the large casings such as can be made from the skins of leaf lard should be pressed for about twenty-four hours. Hang up and smoke with hickory wood for about two weeks, or until good and brown. Don’t let freeze or mold. When cured hang in dry cool place.--Mrs. Augusta Hoemeyer, New Haven
TO KEEP SAUSAGE
Fry cakes and pack in glass fruit jars, add about 2 inches of the fryings, seal tight and stand jars on lid. Leave on lids till used.
Or pack cakes in stone jar and add all the fryings, weight down and when cold if not enough grease to cover add melted lard. Tie up with cloth and paper.
Another fine way is to pack the sausage tight in a gallon crock and bake in over half day or until to watery substance remains in it. Prick with fork to test. When removed from over weight down; if not enough grease to cover, add heated lard. Slice and heat to serve.--Mrs. L. E. Richardson, Clarence
A TASTY WAY OF DOING LIVER
Place in a frying pan enough beef drippings to fry either a large onion or several small ones. Cut liver in squares, flour and brown them in the frying pan. Add a little boiling water, brown gravy if you have it. Stew until tender and season to taste. Before dishing thicken the gravy.--Mrs. A. S. Adkins, Rosendale
SCRAPPLE
Cook until tender, hog livers, hearts, and scraps of lean meat. Salt to taste and when tender remove the meat. Boil the liquor a little longer and thicken with corn meal until it is a thin mush. Let it cook well and add the meat, minced fine, also salt, pepper and sage to taste. Pour into pans to cool and when wanted slice and fry until brown on both sides.--Yours, a True Farmer
ROAST HAM WITH BREAD CRUMB DRESSING
Pick, singe and draw without unjointing a fat hen. Cover with cold water and boil until tender. There should be half a gallon of stock when done. Skim off all the far, with one quart of this thicken with two tablespoons of flour rubber smooth in two cups of sweet milk. Let boil up once and set on back of stove. For dressing crumble twelve biscuits, two small squares of corn bread and two small slices of light bread, or according to the quantity of dressing you with to make. This is a good proportion. Moisten with the balance of stock to a medium thin batter. Add three well beaten eggs and pepper and sage to taste.
Pour in pan of sufficient size to be about 1 ½ inches thick in pan. Bake in over about the same length of time you would corn bread. Take up by spoonfuls on deep platter. Make a next in each portion in which place half hard boiled egg, cut side up. When ready to serve pour the gravy over dressing. Cut thin slices of bacon, place on breast of fowl and bake until brown.
PRESSED CHICKEN
Prepare a chicken (or two) as for pot pie, either old or young. Cook tender, so that meat will fall from the bones; salt; cook in enough water that there will be about a pint when done of the gravy; remove all meat from the bones and chop fine; season with butter, pepper and sage; take the gravy and pour over a pint or more of bread crumbs and beat fine; then add chicken. Mix and season properly; then add three hard boiled eggs, if desired. Put in a square pan to mold and in a cool place. Will not keep long in warm weather.--Nelle Pope
CREAMED CHICKEN
Stew a broiler size or year-old fowl till meat drops of the bones. Drain off broth, pick meat from bones and return to broth. Season with salt and pepper to taste. Rub about three tablespoons of flour smooth in half cup cream, add to chicken and cook till it thickens, stirring while it cooks. Serve with mashed potatoes.
SPRING CHICKEN GRAVY AND DUMPLINGS
Dress and clean chicken, cut in pieces. Salt and roll in flour; put lard in large bread pan on top of stove and when hot put chicken in, let brown on one side, then turn and brown on the other side which will take only a few minutes, sprinkle a cup or flour over chicken, now pour on enough hot water to have chicken well covered with water. Put in oven and bake. When chicken is about done make a light biscuit dough, roll out about ½ inch thick and cut in squares, place pieces in pan on top of chicken. If water has cooked away, which is natural, pour on more hot water before putting in dumplings so that there will be plenty of gravy when dumplings are taken out.--Mrs. Wm. Katzung, Villa Ridge
CHIICKEN PIE
Season chicken, cook and remove bones. Make as gravy:
3 tablespoons of butter 5 cups broth 3 tablespoons of flour 1 cup cream
Place chicken in round baking pan, pour gravy over it, set back on range.
Batter: 2 cups flour sifted with 1 egg
2 teaspoons baking powder (rounded) Sweet milk
2 teaspoons lard cut into flour
Break egg into a large tumbler and finish filling (to overflowing) with milk. Beat together well with the flour and pour over chicken. Bake in hot oven about thirty minutes and serve hot. Serve in dish or in pan in which it was cooked.–Mrs. Dale Van Fossan, Andrew County
CHICKEN POT PIE
One fowl cut in joints and boiled until tender; remove to a baking dish. Mix one-fourth cup of flour, halt teaspoon salt, black pepper with cold water to thicken the broth. Pour this gravy over the fowl until it is nearly covered. Sift together two cups of flour, three level teaspoons baking powder, half teaspoon salt. Use one-fourth cup of cream and enough milk to make a dough less stiff than for biscuits. Put this by spoonfuls over the fowl in the dish. Let bake thirty-five minutes. --Mrs. W. W. Kelley, Ash Grove
SMOTHERED CHICKEN
Take good sized young chicken, disjoint, salt and roll in flour as for frying. Put good sized lump of butter in roaster, heat, put in chicken, add cold water to almost cover. Cover and cook in a slow oven, season with pepper, sage, parsley on a little sliced onion adds a good flavor. As an improvement to beef hash add a few spoonfuls of thick sweet cream just before serving.
CHICKEN DRESSING
Cut up chicken, boil tender with enough broth to soak one quart of biscuits, one tablespoon of sage and two eggs. Salt and pepper to taste, place chicken in bread pan, cover with dressing and bake to a light brown.--Mrs. R. G. Richardson
CHICKEN AND MUSHROOMS
Fry mushrooms in butter very lightly, then add a tablespoon of flour mixed with a scant cup of milk. Cook until creamy. The mushrooms and cold chicken are packed into a casserole in alternate layers and the creamy sauce poured over; set in oven until contents are heated through evenly. This makes a delicate dish for a dainty lunch or a meal for an invalid.--Mrs. B.C. Hoffman, Canton
EGG NOODLES
For each egg well beaten take: 2 tablespoons cream (sweet) ½ teaspoon baking powder
A pinch of salt Flour to make stiff dough
Roll out very thin; sprinkle with flour, then roll and cut across the roll closely. Drop in boiling broth and boil fifteen to twenty minutes.–Mrs. Orlie Grim, Trenton
EGG NOODLES
1 egg ½ teaspoon salt
½ cup flour ½ teaspoon baking powder
Break egg into mixing bowl. Stir in flour sifted with baking powder and salt, adding more flour if necessary to make a batter which will not be sticky. Stir until smooth. Roll very thin on a well floured board, then roll and slice off thin strips. Place strips in boiling meat broth and boil ten minutes.–Mrs. Clarence Terry, Osgood–Miss Inez Peters, Osgood
DUMPLINGS FOR CHICKEN SOUP
3 large potatoes, mashed 1 cup sweet milk 3 tablespoons butter
½ teaspoon salt 3 eggs beaten light Flour to make stuff batter
Mix ingredients together and make batter stiff enough to drop from the spoon into the broiling broth, cover and slowly cook for 20 minutes without raising the lid. --Mrs. Dena Mantels, Union
POTATO DUMPLINGS
1 quart grated potatoes 1 level tablespoon salt
1 cup boiled mashed potatoes 1 pint flour 2 eggs beaten light
Drain water off the potatoes, then add the other ingredients. Drop with a tablespoon into a kettle of salt water. Boil twenty-five minutes, then pour browned batter over them. Serve hot.–Mrs. F. H. Siegel, Glensted
DUMPLINGS
1 egg ¼ teaspoon salt 1 cup sweet milk 1 teaspoon baking powder
To this mixture add flour enough to make a stiff batter. Let simmer fifteen minutes but do not boil rapidly. Drop this mixture by spoonfuls in chicken or beef broth.–Letitia M. Woolery, Glensted
RAISED DUMPLINGS
1 scant cup buttermilk ½ teaspoon salt 1 teaspoon soda ½ teaspoon black pepper
Add flour enough to make dough a little stiffer than for biscuit. Roll and cut in squares. Have dripping pan half full of boiling hot meat broth. Put in your dumplings and bake in hot oven.
DUMPLINES
2 cups flour, sifted ½ teaspoon salt 1 teaspoon baking powder 1 tablespoon butter
Break one egg into a cup and fill cup with sweet milk. Mix and drop in boiling broth, cook twelve minutes.–Mrs. Eva Nida, Osgood–Mrs. Henry Saar, Kahoka
BAKED HAM
Take about three pounds of cured ham and boil until about half done. Then remove skin and put in a bake pan. Pour the following over it and baste till bake a nice brown.
Put until a cup one teaspoon of mustard, wet with four tablespoons vinegar, then add two tablespoons of sugar, fill cup with hot water.--Mrs. John A. Lofgren, Verona
A NICE WAY TO SERVE HAM
Take a piece of ham weighing about two or three pounds. Put in a bake dish, cover with milk, bake till done. Sprinkle a little flour over top of ham. Potatoes may be added about half hour before serving.--Clare Lindsey, Galt
MISSOURI BOILED HAM
Saw the bock bone from a small ham and place ham in your kettle with plenty of water to cover. Boil slowly until tender. Remove from water and allow ham to become cold. Remove skin and slice in thin slices. Serve with catsup or mustard.--Mrs. Milas T. Lea, Everton
TO COOK A HAM
Scrape and clean the ham well, then place in a vessel of good capacity, in the bottom of which a coffee pot stand, or pie pan, bottom side up has been put. Cover will with cold water; if the ham is very salty. Boil the first water half hour and pour off, covering again with cold water, to which has been added one dozen whole cloves, one tablespoon sugar, one teaspoon pepper, one tablespoon sorghum molasses; also a wisp or small handful of timothy hay. Boil until the ham is gender, set the ham off in the same liquor over night. It will retain so much sweetness and be more juicy, remove the rind and slice very thin as needed.--Mattie Hoofer, Leonard
MY VERY BEST WAY OF SERVING HAM
Cut the required number of slices of ham about 1/3 inch thick. Trim off all rind and outside edges. Into a kettle put enough potatoes peeled and cut in halves for the meal and let boil until they begin to get tender. Place the well floured slices of ham in skillet that has been previously greased. Put the potatoes with the meat, give a generous seasoning of pepper, a teaspoon of sugar and salt if the meat has not previously been cured, if it has it will be sufficiently salty. Place into the over and cook about half hour of until ham and potatoes are done, having at the time of placing in the over poured enough water from the boiling potatoes to cover all. The meat should become a rich brown. After taking up meat and potatoes the gravy is thickened a rich brown. After taking up meat and potatoes the gravy is thickened by adding a little more flour moistened with cold water. By the addition of bread and a sweet for dessert this makes a heart meal and one that will be hugely enjoyed by the family.--Mrs. Gordon Harvey, Shelbyville
RIB ROAST WITH POTATOES AND APPLES
Sprinkle ribs with salt and pepper, dredge with flour, place in roasting pan; cover with potatoes and apples cut crosswise and sprinkle a little sugar in center of apples. Bake.--Mrs. H. F. Zastrow, New Haven
PORK POT AND FRENCH DRESSING
6 slices ham 1 onion ½ loaf bread 1 teaspoon
1 quart milk ½ teaspoon pepper 4 eggs
Lay three slices of ham in skillet, crumb bread, add salt and pepper, chop onion fine, beat eggs and milk. Mix all together and pour over ham. Lay remaining three slices of ham on dressing, cover and bake in oven.–Mrs. Lida Hamilton, Galt
ITALY’S PRIDE
Cook one-fourth pound macaroni in salt water until tender. Drain and mix with half pound cold boiled meat. Cut a medium sized onion into this and add half can of tomatoes, salt to taste and add a little cayenne pepper if desired. Bake in a covered dish half hour. Left over such as bits of boiled pork or fried sausage may be utilized in this recipe.--Klara Munkres, Rosendale
RABBIT PIE
Cut the rabbit into pieces and soak in salt water for several hours. Grease a baking pan. Place the rabbit in it. Salt to taste. Sprinkle flour over the rabbit and pour hot water over it. Place in oven and let cook several hours, or until the meat is very tender. Keep covered with water. Thicken the gravy. Cover across the top of the pan with biscuit dough and bake quickly. A few pieces of pork cooked with the rabbit is fine.--Mrs. Wm. L. Steiner, New Haven
MUSHROOMS AND STEAK
Pour a can of mushrooms into a frying pan and cook in their own liquor with enough to make the desired amount of gravy. After they have cooked tender, fry a thick porterhouse steak in equal parts of butter and lard. When steak is cooked, remove and pour mushrooms into pan where steak was cooked. Let cook a few minutes and add one teaspoon of flour with a little water; salt to taste. Stir until it begins to thicken, then pour over steak and serve at once.--Mrs. Louis J. Berghorn, Union
BROILED STEAK
Pound a loin or porterhouse steak, salt, pepper, and place on a hot gridiron. Keep covered close, turn frequently and baste well with hot butter. Serve very hot on warm plates.--Mrs. Jos. Muehe, Canton
SWISS STEAK
2 lbs. round or sirloin steak A few slices of onion (cut 2 inches thick)
½ green pepper chopped fine ½ cup flour, mixed with salt and pepper
2 cups boiling water of one ¼ cup drippings (ham or bacon)
cup water and one cup strained tomatoes
Pound flour into meat with wooden potato masher or edge of heavy plate. Heat fat, brown meat on each side, add onion, green pepper, boiling water and tomato; cover closely, simmer two hours. This may be cooked in a casserole in the oven. Other vegetables may be added if desired.–Mrs. Harry Ross, Elsberry
VEAL LOAF
Use three pounds of cold roast or boiled veal. Chop fine and mix in six rolled crackers, two eggs a lump of butter the size of an egg, season with salt and pepper. Mix all well together and make into a loaf, sprinkling the outside with cracker dust. Bake forty-five minutes. Should be eaten cold.--Mrs. Fred Gillespie, Bolivar
CREAM BEEF
Two cups cold boiled beef, one cup left over potatoes, two cups cracker crumbs, one cup milk or more if needed. Mix all together. Season with celery, salt and pepper and bake twenty minutes. This makes a fine dish and is a good way to use up “left overs.â€--Mrs. T. M. Riley, Kahoka
CREAMED BEEF
One pound beef chopped as for a hamburg steak. Put it in a very hot skillet and turn it quickly with a fork until it is all seared. Add one tablespoon flour and stir until well browned. Then add one cup cream of milk and cook until thick. Salt and pepper to suite taste. --Mrs. Wm. Mossbarger, New Cambria
BEEF LOAF
1/3 pork 1 cup sweet milk 2/3 beef
½ dozen crackers rolled 2 eggs 1 tablespoon butter
Season with salt and pepper to suit taste; grind and mix pork and beef. Bake one hour. This makes a 20-cent loaf. --Laura McNeely, Gorin
BEEF LOAF
3 eggs 1 onion
4 crackers Butter size of walnut
1 cup cream 2 or 3 lbs. beef
Grind beef, mix with above ingredients, shape into loaf and bake. --Mrs. J. W. Robertson, Montgomery City
BEEF LOAF
3 lbs. of ground beef 1 tablespoon salt
10 tablespoons cracker crumbs 8 tablespoons milk
1 tablespoon butter 2 eggs 1 teaspoon pepper
Mold into loaf and bake one hour. --Mrs. Lizzie Pallette Douthit, Odessa
BEEF ROLL
2 lbs. ground beef 1 teaspoon sugar
2 dozen crackers Salt and pepper to suite taste
Mix together and form in roll and place in roaster. Cover half over with water and bake in oven. Chicken may be used instead of beef.--Lily Stokesberry, Osgood
A WAY WITH COLD BEEF
Make a biscuit dough using about half cup milk. Roll thin. Take one and a half cups cold roast or boiled beef that has been ground, spread over the dough and roll as you do cinnamon rolls. Bake until a nice brown and serve hot, with gravy. --Mrs. S. D. Allen, Bolivar
CHILLI RECIPE
1 lb. beefsteak, ground 1 ½ teaspoon permelia seed
1 lb. of chilli beans Salt to taste
Grind seeds with meat; cook beans for table, then add one cup lard in skillet, add beef and permelia seeds. Let get a golden brown, add to beans and as much chilli powder as you wish.
REAL MEXICAN CHILLI
½ lb. ground steak 1 pinch garlic 2 tablespoons suet
½ teaspoon commense seed 1 pint chilli beans ½ can tomatoes
1 onion, cut fine 1 tablespoon chilli powder
Put suet in skillet, when rendered put meat in and let sear. Add onion, garlic and salt to taste. Place commense seed in small sack and pound; then drop into the tomatoes. Let cook a short time. Then to the other ingredients add one tablespoon of chilli powder, then add the cooked beans. This is excellent. --Mrs. R. W. Pierce, St. Clair
BEEF POT ROAST
Take a fleshy roast, enough salt and pepper to season. Beat the salt and pepper with enough flour to thicken broth for gravy into the beef. Have roaster on stove hot and well greased. Brown beef quickly, butter well, add enough water to cover and cook on top of stove, adding more water when necessary.--Mrs. J. S. Hopper, Clarence
ROAST BEEF
A standing roast is one with ribs left in. A rolled roast is one with the ribs removed. The tip of the sirloin is considered one of the best pieces for roasting. Four to six pounds. Wipe with a clean wet cloth. Rub with salt and pepper. Sear all over by placing in a hot roaster with fat trimmings from the meat, and turning till all the surfaces are browned. Have the oven hot for the first ten or fifteen minutes to sear the surface. Reduce the heat; cook till tender. After the meat is done remove roast to a hot platter. Add one and a half punts of hot water to sediment left in the pan after the fat has been poured off. Place on the stove and scrape all the glaze from the bottom and sides of the pan. When it boils add a thickening made of two tablespoons flour stirred smooth with one cup cold water, pouring it in slowly. Boil well, add salt and pepper to taste, and pour into a hot sauce bowl. --Mrs. M Ordnung, Andrew County
ONE DISH MEALS
TAMALE PIE
2 cups corn meal 1 lb. hamburger steak
2 teaspoons salt 2 cups tomatoes
6 cups boiling water ½ teaspoon paprika
1 onion ½ cup chopped green olives
1 tablespoon shortening ½ cup raisins
1 chopped bell pepper
Make mush by stirring corn meal and a teaspoon of salt into boiling water; cook slowly thirty minutes. Brown onions in shortening, add hamburger steak and stir for five minutes; add tomatoes and other ingredients. Add two cups of boiling water, thicken this with two-thirds cup of corn mea. Line pan with mush, add filling, cover with corn meal mush, bake thirty minutes. This serves eight persons.
CORN CHOWDER
¼ lb. bacon 1 can corn
1 large onion 1 pint tomatoes
1 pint thinly sliced potatoes 2 tablespoons salt
1 quart boiling water 2 tablespoons sugar
1/8 teaspoon soda 1 quart rich sweet milk
Pepper to taste
Cut bacon into cubes, fry to a golden brown. Add diced onion and fry until tender, stirring often to prevent burning. Add potatoes and boiling water; cover and simmer until potatoes are done. Add corn and tomatoes and cook ten minutes; season with salt and sugar and pepper, also add soda, then add milk. In season, fresh corn and tomatoes may be used.
BAKED CHICKEN SUPPER
Chicken Salt
Potatoes (white and sweet) Pepper
Cut chicken as for frying. Place in a baking pan and surround with potatoes; season with salt and pepper, add water sufficient to prevent burning and bake in the oven until done. This can be baked when getting dinner and left in the oven. It will keep warm or can be warmed in a few minutes. Serve with bread, butter, fruit sauce and a beverage.
CHOP SUEY
1 can tomatoes 1 lb. hamburger steak
1 can peas ¼ lb. butter
1 stalk celery, cut fine 1 package spaghetti
3 onions (medium size) Salt
Chilli powder Pepper
Place tomatoes, peas and celery on a kettle and put on fire. Put butter in a skillet, slice onions into the butter and fry until tender; do not brown onions. Put hamburg steak into the skillet and stir, fry until done and broken up fine. Add onions, hamburg and butter they were fried into the kettle of veketables. Boil in salted water the spaghetti until tender, drain and add to the meat and vegetables mixture. Season and cook until thoroughly blended. This is especially adapted to use in a fireless cooker. Is not injured by warming over.
MEAT AND VEGETABLE PIE
2 cups cold roast park or ham Pepper
2 turnips 1 cup milk
3 potatoes 1 carrot
2 onions Strained tomato
Salt
Cut meat into small pieces, slice vegetables very thin; mix and season; pour milk, more if needed, over the mixture. The carrot and strained tomato may be added if desired. Put into baking dish and cover with biscuit dough; bake in moderate oven.
CHILLI CON CARNE
½ lb. lean beef 1 pint tomatoes
1 large onion 1 can kidney beans
Salt Chilli powder
Cayenne Little flour
Grind meat and cook until almost tender. Add sliced onion, tomatoes and beans. Finish cooking until well blended and season. Thicken slightly with flour and water just before serving.
BAKEN HAM AND SWEET POTATOES
Ham (either whole or large a Sweet potatoes
piece as desired) Milk
Cloves
Cut small dashes or holes in the ham and place whole cloves in the slits. Place on rack in roaster and pour milk over it almost to cover. Place in oven and cook until thoroughly done. Have sweet potatoes prepared and place in toaster. If the milk has been absorbed by the meat, enough more should be added to cook the potatoes and the whole returned to the oven to finish cooking. Ham cooked in this manner has a richer flavor and sweet potatoes cooked in milk retain their color better.
HOME-MADE DEVILED HAM
1 pint boiled ham 6 hard-boiled eggs
(2/3 fat, 1/3 lean) 1 tablespoon French mustard
Chop ham very fine, adds eggs, chopped very fine, then mustard; mix all together and press in a mold. Will keep for weeks and is fine for sandwiches.1925 Missouri Farm Womens Cookbook … Eggs and Cheese
“There is always a best way of doing everything – if it is to boil an egg.â€
CODDLED EGGS
Have water at boiling point, place eggs in water and set on back of stove with cover on. For medium boiled, 6 minutes, for hard boiled 8 minutes. Take eggs out and place in cold water. Easier digested than when boiled in the old way and the whites of the eggs are not so hard.
EGGS A’LA GOLDENROD
3 hard boiled eggs ½ teaspoon salt
1 tablespoon butter 1/8 teaspoon pepper
1 tablespoon flour 5 slices toast
1 cup milk Parsley
Make a thin white sauce with butter, flour, milk and seasonings. Chop whites finely, and add to sauce. Spread on toast. Force yolks through potato ricer or strainer, sprinkling over top. Garnish with parsley, and remaining pieces of toast cut in points. -Mrs. Howard A. Cowden, Columbia
DEVILED EGGS
Boil eggs ten or fifteen minutes; let cool, peel and cut eggs in half; remove yolks, mash with fork, add salt, pepper and vinegar to taste. Mix well and replace it into whites. -Mrs. Henry Althen, New Haven
EGG OMLET
2 eggs 1 cup milk
1 tablespoon M.F.A. flour Pepper and salt to taste
Beat egg, add flour, then milk, salt and pepper. Turn in hot buttered pan, bake in hot oven. -Mrs. W. W. Johnson, Kahoka
ESCALLOPED EGGS
6 eggs Crackers 1 pint sweet cream Salt Butter Pepper
Boil eggs; when cold, remove shells, slice and put in baking dish in alternate layers with fine cracker crumbs. Season with salt, pepper and butter. Just before putting on last layer, pour over it the cream. Bake until brown on top. Serve hot. This is a good luncheon or breakfast dish. -Mrs. H. D. Brownlee, New Cambria
PRESSED CHEESE
5 gallons milk Salt ¼ rennet tablet Butter
Place milk in containers and warm to the temperature of freshly drawn milk. Add rennet, previously dissolved in a little warm water. Mix thoroughly and let stand until it clabbers. With a knife cut it carefully and let stand a few minutes until whey and curd separate sufficiently to drain. Then take one-half gallon of whey, heat and scald the curd, stirring gently so as to scald uniformly. Now drain all the whey and heat a quart oand pour over the curd, drain, cut fine, salt lightly, mix gently, place in press and let stand over night. Remove, rub with butter and let ripen.
MACARONI AND CHEESE
Boil maccaroni in salt water until tender. Put in a baking dish a layer of maccaroni, one layer each of grated cheese and cracker crumbs. Repeat until the dish is as full as desired. Add lump of butter, pour over mixture some cream or rich milk. Bake until brown.
CREAM CHEESE
5 gallons milk Butter ½ rennet tablet Salt
Take milk fresh from the cow, place in a clean galvanized tub and add rennet, dissolved in a few spoonfuls of cold water. Stir for two minutes, cover closely and let stand in a warm place until a firm clabber is formed, which will take from thirty to sixty minutes. With a long knife cut the curd in inch cubes, cutting in all directions. Place on the stove and heat to 100 degrees, using a dairy thermometer. Stir with the hand all the time the curd I heating. Dip into a bag and drain a few minutes while you line a mold with cheese cloth. For a mold the perforated ring of lard press with a board to fit both top and bottom is excellent. Salt the curd to taste and place evenly in the mold. Fold the cloth neatly over the curd, place the second round of board on it and add a heavy weight. Press twenty-four hours, being careful to keep the cheese straight. Then take out of the mold, arrange the cloth as smoothly as possible Rub butter all over the surface of the cloth and stand to ripen in a cool place, free from flies. Turn and rub with butter every day for two weeks, then remove the cloth and dip in melted paraffin, being sure to cover every part. By making a cheese every two or three weeks you can have a supply on hand at all times. They can be eaten any time after two weeks in warm weather, or allowed to ripen from three to six weeks as you may prefer. -Mrs. Lincoln Haseltine, Springfield.
YELLOW COTTAGE CHEESE
4 gallons thick sour milk 1 egg, well beaten 1 teaspoon soda Butter size of walnut
Salt to taste
Scald milk and drain well. To the curd add egg, soda and butter and mix well. Put in double boiler and stir until of the consistency of thick batter. Pour into mold This closely resembles bought cream cheese and may be sliced and served when cold.
COTTAGE CHEESE
Sour milk Melted butter or Cream Salt
Pour milk into cheese cloth bag, tie and hang up. When all of the whey has drained through, season the curd with salt; add butter or cream and form into balls. Chill and serve. IF the curd is not thick, it may be necessary to heat the sour milk, but too much heat is apt to make the curd tough.
WELSH RAREBIT
1 tablespoon butter 1 tablespoon flour
1 cup milk 1/8 teaspoon salt
6 tablespoons ground cheese 1/8 teaspoon mustard or pepper
Crackers or toast
Make a cream sauce of butter, flour, milk, salt and pepper. When hot, add cheese and stir until it melts. Serve hot on toast. -Mrs. J. W. Ryals, Huntsville
CHEESE STRAWS
1 tablespoon butter ¼ teaspoon salt
2/3 cup flour ¼ teaspoon white pepper
1 cup fresh bread crumbs 1/8 cayenne
1 cup grated cheese 2 tablespoons milk
Cream butter, add flour, crumbs and grated cheese. Add seasoning. Add milk and mix. Roll one-fourth inch thick, cut one-fourth inch in width and six inches long. Bake in a moderate oven until brown. -Majorie E. Hopper, Clarence
CHEESE SAUCE FOR POTATOES
1 tablespoon flour ½ pint milk
1 tablespoon butter ¼ lb. cheese (grated)
Melt butter in pan, add flour and stir till smooth, stir the milk in gradually and add cheese. Season with salt and pepper, and serve with mashed potatoes.-Mrs. Jacob L. Baum, Rosendale
MACARONI AND CHEESE
Break needed amount of maccaroni into small pieces, and boil twenty-five minutes in salt water; fill a well buttered dish with alternate layers of maccaroni and cheese; cover the last layer of maccaroni with a thick layer of bread crumbs; pour over this enough milk to completely cover the bread crumbs, let stand until crumbs are completely saturated, add more milk. Bake about thirty minutes in a moderate oven. -Mrs. A. L. R., Springfield1925 Missouri Farm Womens Cookbook … BREAD
“One little simple song we sing To brides but newly wed –
Just to make the best of everything, Especially bread.â€
FANCHON BREAD
1 cake of yeast 1 level tablespoon salt
1 quart potato water 3 quarts Fanchon flour
2 teaspoons sugar 1/3 cup lard
Process – While preparing the potato water let the yeast dissolve in just enough lukewarm water to moisten. Peel and boil one large or two medium sized potatoes. When soft, mash and return to water in which they were boiled. Add enough water to make one quart, then strain. Be sure that this mixture is just lukewarm. Now add the yeast, sugar and salt. Sift the Fanchon flour into a large bowl and add the liquid and the lard. Mix to a smooth and firm dough. Grease on top and let set in a warm place free from draught to raise. This should take from 3 to 5 hours, owing to temperature. When light, press down easily, as hard kneading is not necessary. Let raise again, which will take from ½ to 1 hour. (You may press the dough down and let raise 2 or 3 times more, as such handling makes bread whiter and lighter.) Mould the loaves into shape. Place in pans and let raise until twice the size. Bake in a moderate oven ¾ hour.
NEVER FAILING BREAD FROM YEAST FOAM
Upon opening a package of fresh yeast cakes keep the remainder in a tightly closed pint jar. This insures the last cake being as fresh as the first.
About 2:30 o’clock on the afternoon before you want to bake bread soak one-half of a yeast cake in one pint of lukewarm water until it softens enough to crumble. Then stir in sufficient flour to make a batter thick enough to drop from the spoon. Time required about ten minutes. Wrap the bowl containing this yeast in a cloth and keep in a warm place until evening.
In the evening set on the stove a pan of clabber milk and heat it until the whey separates from the curd. Strain and measure out one quart of this whey and heat to the scalding point. Cool, and place in a large bowl or crock, adding when cool one heaping tablespoonful of salt, two of sugar, the light yeast mixture, and sufficient flour to make a medium sponge.
In the morning the sponge is always very light. Add enough flour (warm in winter) to make a soft dough and knead lightly on the bread-board, add as little flour as possible in the kneading until the dough will not stick to the board and is smooth, most beginners make their bread too stiff.
Place the dough in a greased bowl and keep warm until it doubles it s bulk, or about an hour and a half, the time varying with the warmth. Then divide into three loaves, thoroughly kneading each one, adding as little flour as possible to keep it from sticking to fingers or board. Place the loaves in a well-greased pan and leave in a warm place until light and ready for the oven – usually about an hour. Whatever your fuel, do not have the oven too hot at first, but increase the heat after the loaves have finished rising in the oven. Bake one hour. -Mrs. M. Ordung, Andrew County
RAISIN BREAD
1 cake yeast 4 tablespoons lard or butter
1 cup lukewarm water ¾ cup sugar
1 cup milk, scalded and cooled 1 cup raisings
1 tablespoon sugar 1 teaspoon salt
6 cups sifted flour
Dissolve yeast and one tablespoon sugar in lukewarm liquid. Add two cups flour, shortening and sugar, well creamed, and beat until smooth. Cover and let rise in warm place. When light, add raisins, rest of flour, and salt, knead lightly. Place in well greased bowl, cover and let rise until double in bulk. Mold into loaves, fill greased pans half full, cover and let rise until light. Glaze with egg and bake about forty-five minutes.
FRUIT BREAD
½ gallon light bread sponge 1 package figs
1 quart cooked dried apples 1 pound raisins
1 ½ cups nut meats (walnut and hickory mixed)
1 pound currants 1 cup sugar
¼ pound citron 1 tablespoon cinnamon
1 teaspoon each allspice, cloves, mace and anise
Put articles in sponge in order given, knead to a soft dough, let rise in a warm place until light; knead again to a stiffer dough, let rise again until light; mold in loaves, let rise, bake as you would bread in a moderate oven one hour. -Mrs. G. C. Loeffler, Syracuse
NUT BREAD
½ cup milk ¾ cake compressed yeast in ½ cup water (boiling) 3 tablespoons warm water ½ tablespoon lard
2 tablespoons molasses ½ tablespoon butter 1 cup chopped nuts 3 cups entire wheat flour ½ cup white flour
Scald milk, add boiling water cool to luke warm; add dissolved yeast cake, and mix with other ingredients, using more of the whole wheat flour if needed. Knead and bake as ordinary bread. -Mrs. Elsie Rogers, Bucklin
YEAST CAKES
1 ½ cups buttermilk 2 tablespoons sugar
½ cup boiled mashed potatoes 3 good yeast cakes dissolved
1 ½ cups potato water in ½ cup lukewarm water
1 tablespoon salt 1 cup flour
Corn meal for mixing and rolling
Mix potatoes with potato water while warm. Add buttermilk, sugar and salt. Set on stove, stir frequently. When boiling hot, mix in the flour. Let mixture get blood warm. Add dissolved yeast. Cover and let stand in warm place over night. In the morning add enough corn meal to make a stiff batter. Let rise in warm place until light. Add a little more corn meal and mold in squares or rounds about one-half inch in thickness. Place on board to dry. Turn the next day. Do not let freeze before dry. When dry, keep in covered jar in a cool place. -Miss Augusta Hoemeyer, Nee Haven
BAKING POWDER
2.2 teaspoons cream tartar 0.8 teaspoon cornstarch
1.0 teaspoon soda
This is equal to four teaspoons baking powder.
SALT RISING BREAD
½ pint fresh milk 1 quart fresh milk
Corn meal to thicken 1 tablespoon sugar
1 teaspoon salt Flour
At night scald one-half pint milk, thicken with meal. Keep warm until very light. Make medium stiff batter with a quart of milk, salt, sugar and flour, then gently stir in meal foam. Set in vessel of warm water until light. Then mix to stiff dough and put in pans to rise. When light, bake three-quarters of an hour.
BISCUITS
4 cups flour 4 tablespoons lard
8 teaspoons baking powder 1 ½ cups sweet milk
1 teaspoon salt
Stir together flour, baking powder and salt; add lard and rub in very lightly; add milk slowly to make soft dough. Roll or pat out on a well floured board to about one-half inch thickness, handling as little as possible. Cut with biscuit cutter, bake in hot oven fifteen or twenty minutes.
BISCUITS
½ teaspoon soda 1 teaspoon baking powder
1 teaspoon salt 1 tea cup sour milk
Lard size of egg Flour
Sift soda, salt and baking powder and part of flour together; rub shortening lightly into the flour, add milk and sufficient flour to make dough stiff enough to handle. Roll thin, cut with biscuit cutter and bake in quick oven. -Mrs. H. D. Brownlee, New Cambria
NEVER FAIL BISCUITS
4 cups flour 1 teaspoon soda
4 teaspoons baking powder ½ cup lard
1 teaspoons salt Sour milk
Sift flour with baking powder, salt and soda; work lard well into flour, add sour milk enough to make a soft dough. Bake in a quick oven. -Mrs. A. P. Rennaker, Anabel
CORN BREAD
1 tablespoon sugar 2 cups butter milk
1 egg 1 teaspoon salt
1 level teaspoon soda (disolved in a little of the 1 1tablespoon melted butter (or lard) milk) ½ cup flour
Thicken with meal and bake in a greased pan.
CRACKLING BREAD
2 cups butter milk 1 level teaspoon soda
1 cup cracklings 1 level teaspoon salt
cut into small bits) Corn meal
Mix all together, sifting in enough meal to make it stiff enough to make into oblong rolls with the hands. Place in hot, well greased pans and bake. -Mrs. W. R. Kent, Osgood
CORN BREAD
1 sifter corn meal 1 teaspoon soda (level)
1 pint sour cream 1 teaspoon slat
1 pint sour milk 2 eggs
Beat eggs light, then add cream and milk, then soda and salt; add meal last. Beat until light, bake in a quick oven. Grandma Moore, Clark County
GRAHAM MUFFINS
2 cups buttermilk or sour milk 1 teaspoon salt
1 teaspoon soda 2 cups Graham flour or
1 rounding tablespoon butter or lard enough to make stiff batter
Drop in greased muffin rings and bake in hot oven.-Mrs. John W. Siegel, Glenstead
CREAM MUFFINS
1 pint M. F. A. flour 2 eggs
2 tablespoons baking powder 1 tablespoon sugar
Pinch of salt 1 ¾ cups cream
Sift flour, baking powder and salt four times. Mix yolks of eggs, sugar and cream, add sifted flour, beat well; then fold in beaten whites of eggs.
GRAHAM MUFFINS
1 cup graham flour 1 teaspoon salt
1 cup wheat flower 1 egg, well beaten
2 tablespoons sugar 1 tablespoon melted butter
1 cup milk 2 teaspoons baking powder
Sift together the flour, sugar, salt and baking powder; add gradually the milk. Bake in buttered gem pans about twenty minutes. -Mrs. Eddie Allen, Elsberry
CORN MUFFINS
1 cup buttermilk ½ teaspoon soda
1 egg ½ teaspoon salt Corn Meal
Mix well, stirring in meal to make batter. Bake in greased muffin rings in hot oven. -Mrs. J. W. Walker, Centralia
BRAN MUFFINS
2 CUPS health bran 1 egg
2 cups flour 1 ½ teaspoons soda
2 cups salt 1 teaspoon baking powder
2 cups milk (or buttermilk) ½ cup water
1 tablespoon shortening ½ cup sugar
Beat shortening, eggs and sugar together until creamy. Add soda to the milk; add bran and flour, salt, baking powder, and the egg and sugar mixture. Mix thoroughly and divide into buttered muffin pans; bake in a hot oven about twenty minutes. Sweet milk may be used by substituting three teaspoons of baking powder for the soda nad baking powder called for above. May be baked in a large bread pan and cut into squares. Serve while warm. -Mrs. Geo. J. Kent, Osgood
CORN MEAL GEMS
½ cup born meal 1 tablespoon melted butter
1 cup flour ½ teaspoon salt
¾ cup sweet milk 1 teaspoon baking powder
1 teaspoon sugar 1 egg
Mix dry ingredients and sift; add milk gradually, egg well beaten, and butter. Bake in buttered gem pans in hot oven twenty-five minutes. -Miss Grace Anspach, Ethel
BROWN BREAD
4 cups Graham flour, not sifted 1 cup molasses
2 teaspoons soda 2 cups sweet milk
Pinch of salt Small piece of butter
-Mrs. Robt. Althage, New Haven
BOSTON BROWN BREAD
2 cups Graham flour 1 cup molasses
2 cups white flour 1 pound raisins
1 cup corn meal 1 large spoon sugar
1 tablespoon butter 2 ½ cups buttermilk
2 eggs 2 teaspoons soda
-Mrs. Clarence Miller, Kahoka
NUT BREAD
2 cups Graham flour ½ cup sugar
1 cup white flour ½ cup molasses
2 scant cups milk 1 cup chopped nuts
2 eggs 1 teaspoon soda
-Mrs. Morton Meisner, Anabel
RAISIN LOAF
2 cups flour 4 tablespoons lard of butter
½ cup sugar ½ cup raisins
4 teaspoons baking powder 1 egg beaten in
Pinch of salt ¾ cup sweet milk Nutmeg
Sift dry ingredients together, work in shortening, add raisins and egg and milk. Mix like bread and bake in a loaf forty-five minutes. -Mrs. C. D. Edwards, Fate
ANISE BREAD
6 eggs 1 scant teaspoon baking
1 cup sugar powder
1 cup flour 1 teaspoon anise
Beat yo9lks of eggs until lemon color, beat whites to a froth. Add sugar to beaten yolks and beat again. Fold in whites, then flour. Bake in shallow pan. If this bread is toasted it is excellent for invalids. -Mrs. G. C. Loeffler, Syracuse
NUT BREAD
1 cup sugar 1 egg 1 cup milk ¼ teaspoon salt
2 ½ cups flour 2 ½ teaspoons baking powder 1 cup nuts
Beat egg, add sugar and milk, then add flour, baking powder and salt, sifted together; lastly the nut meats. Bake in loaf. This makes excellent sandwiches for farm club picnics. -Mrs. Joe Stevenson, Kahoka
NUT BREAD
1 cup M. f. a. flour ½ cup sugar
1 cup Graham flour ½ cup nuts
3 teaspoons baking powder 1 cup milk
½ teaspoon salt 1 egg
Sift flour, baking powder, salt and sugar together. Add nuts, milk and beaten egg. Put into greased pan and let rise twenty minutes. Bake in a moderate oven about one hour. -Mrs. Leota McNally, Kahoka
SHORT-CUT BUNS
1 quart milk, scalded and cooled 2 teaspoons baking powder
1 cup melted lard 1 teaspoon soda
1 cake yeast softened in 2 teaspoons salt
1 cup water 1 cup sugar
Flour to make a soft sponge
After this mixture has risen until it is full of gas bubbles, add enough flour to make a stiff dough; knead it well and set away in a cool place for twenty-four hours. Each day make out your buns by pinching off small pieces and placing them in pans, about an inch apart; let rise until they have doubled their size. Each day the dough must be worked down and kept in a cool place. -Mrs. E. A. Phillips, Bellflower, Mo.
COCOANUT BUNS
2 cups flour ½ cup raisins
2 teaspoons baking powder ½ cup shortening
½ cup sugar ½ cup milk
1 teaspoon salt 1 egg ½ cup cocoanut
By adding 1 cup milk, this makes good muffins. -Mrs. J. I. Heaton, Gamma, Mo.
BUNS
1 cup lightbread sponge 1 teaspoon salt
1 cup water Lard size of egg 1/3 cup sugar
Mix into dough just a little stiffer than biscuit dough, let rise in a well-greased bowl. When quite light pinch off small pieces and mold into shape, placing in greased baking pan with an inch space around each. Let rise and bake. -Mrs. O. O. Pittenger, Bellflower, MO.
BUNS
3 cups bread sponge 2 tablespoons sugar
1 cup sweet cream 1 egg
2 tablespoons lard Salt Flour
Use flour to make a dough not quite as stiff as bread. Let rise once or twice, make into buns, let rise and make a nice brown. -Mrs. Alba Cox, Trask
CINNAMON ROLLS
1 cake yeast 1 teasoon salt
¼ cup lukewarm water to dissolve 1 lemon (grated rind)
1 cup scalded milk 3 cups flour (about_
1 ½ cups wheat flour 3 tablespoons creamed butter
2 tablespoons sugar 2/3 cup brown sugar
¼ cup melted butter 1 tablespoon cinnamon
2 egg yolks ½ cup small raisins
Make sponge of first four ingredients; when light add next six ingredients; knead until smooth; cover and when double in bulk turn on board without disturbing more than necessary. Roll into thin rectangular sheet, spread with part of creamed butter, sprinkle with sugar, cinnamon and raisins, roll as for jelly-roll. Cut about an inch long; put rest of butter in pan and sprinkle rest of brown sugar; set buns on sugar and let become light. Bake in moderate oven. -Mrs. L. S. Hodges, Case, Mo.
CINNAMON ROLLS
1 cup butter or cream 2 teaspoons cinnamon
1 cup sugar Biscuit dough
Mix butter, sugar and cinnamon to a cream; make rich baking powder biscuit dough., Take small pieces of dough, roll thin, spread with above mixture and bake about twenty minutes. -Mrs. Frank Menzies, Greenfield
PARKER HOUSE ROLLS
2 cups scalded milk 1 yeast cake dissolved in ¼
3 tyablespoons butter cup lukewarm water
2 tablespoons sugar 3 cups flour
2 teaspoons salt Additional flour to knead
Add butter, sugar and salt to milk. When lukewarm, add dissolved yeast cake and three cups flour. Beat thoroughly. Cover and let rise until light (or over night). Cut down and add enough flour to knead (about 2 ½ cups). Let rise again. Toss on slightly floured board, knead, pat and roll out to one-third inch thickness. Shape with biscuit cutter., first dipped in flour. Dip handle of caseknife in flour and with it make a crease through middle of each piece. Brush over one-half of each piece with melted butter. Fold and press edges together. Place in greased pan one inch apart. Cover and let rise and bake in hot oven twelve to fifteen minutes. As rolls rise they will part slightly and if hastened in rising are apt to lose their shape. -Mrs. H. H. Loeffler, Otterville
COFFEE CAKE
1 cup sugar 1 large cup yeast sponge
2 eggs 1 quart flour
¾ cup butter Salt Milk Nutmeg
Melt butter in enough warm milk for thin dough; beat all together well; let rise, put in pans, let rise again. Spread top with melted butter or sweet cream, sprinkle with sugar and cinnamon, pierce with fork three or four places and bake in moderate oven one-half hour. Makes flour medium size cakes.
COFFEE CAKE WITH BREAD DOUGH
2 cups bread sponge 2 eggs
½ cup sugar Salt
½ cup butter Sugar
Flour to make soft dough
Save out in the morning the bread sponge. Add salt, then the sugar, butter and eggs, creamed together, with enough flour to make a soft dough. Let rise until light. Roll to one-half inch thickness. Place in buttered pan, brush top with melted butter and sprinkle with sugar and cinnamon. Let rise until doubled and bake in moderately hot oven about twenty minutes. -Mrs. Jacob L. Baum, Rosendale
FRENCH TOAST
1 ½ pints sour milk 1 egg
½ teaspoon soda (scant) Pinch of salt
Flour to make thin batter
Cut dry bread in small pieces, dip in cold water and then in the batter, fry in hot butter or lard to a nice brown. -Mrs. Ora McCollister, Kahoka
PANCAKES
2 eggs, well beaten 1 teaspoon salt
1 ½ pints sweet milk Flour to make soft batter
2 heaping teaspoons baking powder -Mrs. Grace Lowry, Trenton
POTATO GRIDDLE CAKES
1 quart grated raw potatoes 1 level teaspoon soda
1 egg ½ cup sour milk
1 teaspoon salt ¾ cup M. F. A. flour
Dissolve soda in sour milk, beat well together, adding flour last. -Winifred Bick, Clark County
RAISED BUCKWHEAT GRIDDLE CAKES
2 cups scalded milk 2 cups buckwheat flour
¼ yeast cake mixed with 1 tablespoon molasses
¼ cup luke warm water 2 tablespoons warm water
¼ teaspoon soda dissolved in ½ teaspoon salt
Scald milk, cool. Add yeast cake mixture, buckwheat flour and salt; beat thoroughly. Let rise over night. Add remaining ingredients, beat; drop by spoonfuls onto well greased griddle; when puffed full of bubbles and cooked on edges, turn. Serve with butter and syrup while warm. -Mrs. W. R. Kent, Osgood
WAFFLES
2 cups flour 2 cups sweet milk
½ teaspoon salt 2 tablespoons melted butter
2 teaspoons baking powder or lard
Sift together flour, salt and baking powder, add milk and shortening. Beat mixture very thoroughly and bake on hot irons. Waffle irons should be very hot before the batter is poured in.
CREAM WAFFLES
1 cup flour 1 egg
3 tablespoons cornstarch 1 teaspoon soda
Pinch of Salt 2 cups sour milk
Mix and sift together the dry ingredients. Beat the egg thoroughly and mix into it the sour milk and soda. Combine the two mixtures, beating steadily while mixing. Bake in hot greased irons. Delicious served with grated maple sugar.1925 Missouri Farm Womens Cookbook … Sandwiches
“Besides they always smell of bread and butter.â€
MEAT FILLING FOR SANDWICHES
1 tablespoon butter ½ teaspoon mustard
1 tablespoon flour 1 cup milk
1 tablespoon lemon juice 1 cup cold meat
½ teaspoon salt 2 eggs (yolks)
Dash of red pepper
Melt the butter in double boiler, mix flour wit butter, add the milk gradually, add eggs (well beaten), then add seasoning. Cook until mixture thickens, stirring constantly to prevent lumping. Remove from fire, cool and beat in the lemon juice, then add the meat chopped fine or ground. -Mrs. Paul Brown, Galt
MEAT FILLING FOR SANDWICHES
½ lb. pork 4 pickles
½ lb. beef Pimentos
3 hard boiled eggs A few peanuts if desired
Run this through a food grinder, then mix well with mayonnaise, cut bread in thin slices and spread with filling, placing a lettuce leaf between the sandwich. -Helen McClintock, Memphis
SYLVAN SANDWICHES
Make filling of ground ham and ground olives, using about eight olives to one cup of ground ham. Mix this thoroughly with any good salad dressing. A good dressing is made of sour cream, mustard and seasoning, about four tablespoons of cream to one of mustard, with salt, pepper and celery to taste. Butter flour slices of square white bread and spread with filling between one on top of the other. Press slices with filling between firmly and cut straight down into four or five sandwiches. Result will be pretty. Especially good for picnic baskets. -Mrs. J. D. Witt, Clarence
LETTUCE SANDWICH
Put crisp lettuce leaves between thin slices of bread buttered and spread with mayonnaise dressing to which a few chopped nuts have been added.
CHEESE SANDWICHES
Cream the yolk of a hard boiled egg with a tablespoonful of melted butter, add a little salt, white pepper and mustard and ¼ lb. grated cheese; stir in a scant tablespoon of vinegar and spread between thin slices of bread with a lettuce leaf or cress.
CREAM CHEESE SANDWICHES
Butter the bread before cutting the slice and after spreading the cheese mixture between the slices, cut the desired shape.
Mixture – Amount of cream cheese necessary for number to be served put through a food grinder or chop fine, moisten with enough sweet cream so that it will spread, add a trifle of lemon juice, a little celery chopped fine, a dash of salt, pepper and mustard.
Short lengths of celery stalks filled with this same mixture are delicious to serve with oysters or any kind of salad. -Mrs. Bert Hopper, Clarence
RIBBON SANDWICHES
1 lb. of cheese Can of pimento
3 hard boiled eggs Cup of nuts
4 or 5 pickles
Grind through food chopper. Mix with salad dressing.
TO MAKE -Slice bread very thin, spread slice with filling; butter another slice of bread; place buttered side next to filling. Now spread filling on top of this, then place another buttered slice next to filling, and so on, until seven slices have been used. Cut off crusts; slice down through layers. -Gladys Hopper, Clarence
HAMBURG SANDWICHES
1 lb. of lean raw beef chopped finely, season highly with salt, pepper and a few drops of onion juice, a few gratings of nutmeg and one beaten egg may be added, shape into cakes, fry and serve as meat cakes or sandwiches.
MINCED HAM SANDWICHES
3 lbs. of boiled ham 1 dozen cucumber pickles
1 dozen hard boiled eggs
Grind all through a food chopper and mix with salad dressing.
PIMENTO SALAD
One can pimento 1 lb. cream cheese.
Put through food chopper and mix with any good mayonnaise. Excellent for sandwiches;’
FIG FILLING SANDWICHES
Chop fine 6 preserved figs and ½ cup walnuts and mix enough raspberry jam to spread well. Butter thin slices of brown bread, spread with the filling and cut the slices in quarters. -Mrs. John E. Smith, Union
NUT AND RAISIN SANDWICH
Chop raisins fine, add equal amount of chopped nuts and mix with thick cream or whipped cream to a paste consistency. Delightful for the kiddies’ lunches.
SANDWICH
Boil 1 cup of sugar, 1 large teaspoon of cocoa, ½ cup of milk until forms a soft ball. Beat and spread on crackers.
BANANA SANDWICHES
Slice bread in thin slices and spread with peanut butter. Slice bananas and place a layer of slices between two slices of bread. Cut sandwich from corner to corner to make triangular shape. One banana makes three sandwiches. -Laura Vandiver, Leonard