just a few more............................

Here are a few more recipes that are well over 100 years old - written exactly as they were then -

Carrot Loaf

1 1/2 c ground raw carrots
1 c boiled rice
1 c ground peanuts
1 egg
salt, pepper
2 tbsp red or green peppers
3 tbsp minced bacon or other fat
1 tbsp onion juice
1/2 tsp mustard

Mix ingredients in order and bake the loaf in a moderate oven 1 hour. Serve tomato sauce if desired

Cottage Cheese
2 c whole milk
1/8 tsp salt
1 tsp butter
2 tbsp cream

Let milk stand in warm place (90 to 99 degrees), until it curdles. Drain through a cheese cloth placed over a colander. Press until whey ceases to separate. Add butter and cream, and shape into balls or cakes with a spatula. Or, use sour milk and heat it gently in a double boiler until the curds form , then proceed as above.

Junket
2 c milk
2 tbsp sugar
1/2 tsp vanilla
2 tsp rennet, or 1/2 junket tablet
2 tsp lukewarm water

Heat milk to lukewarm in double boiler. Add sugar and flavoring, stir until sugar is dissolved. Add rennet dissolved in water, and pour into the dish from which it is to be served. Let stand until cool and firm. Serve with cream, soft custard, fruit, or fruit syrup. Cinnamon, nutmeg, cocoanut, chocolate, cocoa, or other flavor may be substituted for vanilla.

“rennet” is an enzyme taken from the stomach lining of sheep, that is used to curdle milk in cheese making

Ginger Taffy
2 c. Granulated Sugar
1/2 c. white syrup (corn syrup)
1 rounded tbsp butter
1/2 c boiling water
2 tbsp vinegar
level tsp ground ginger

Boil all except butter and ginger, without stirring, to soft-ball stage in large saucepan. Still without stirring, drop in butter and cook to hard ball stage. sprinkle in ginger and turn into buttered pans. When cool enough to handle, pull with buttered hands as long as can be pulled, and cut into 1 inch chunks. Wrap each, kiss fashion, in waxed paper.

January Thaw
2 c brown sugar
heaping teaspoon butter
1/2 c milk
1 c chopped black walnuts

dissolve sugar in milk, add butter and boil to firm ball stage. Remove from fire, add nuts and beat well. Turn into buttered pan and mark into diamonds when nearly cold.

Nut Cushions
2 c sugar
1/2 c water
1/4 tsp cream of tartar
1/2 c broken nut meats
1 tsp of flavoring of your choice

Cook together the sugar, water, and cream of tartar until a little dropped in cold water is brittle (310 Degrees F) Turn onto a buttered platter, cool slightly, add the flavoring, and when the candy is cool enough to handle, work in the nuts, then pull with the hands until white and creamy, stretch into one long strip and cut into lengths with scissors. Be sure the candies don’t touch each other while cooling.

St Patrick Potato Candies

Freshly boil and mash enough peeled potato to fill a teacup. Put through a sieve, for there must not be a lump in it. Stir in 2 lbs confectioners XXXX sugar. The dough should be firm enough to roll out or mould. Cut off part, flavor with almond and work in sufficient green food coloring to give a soft shade. Roll these into balls the size of a hickory nut (how big is a hickory nut??) and press into each a blanched almond. Dust with granulated sugar. Another part flavor with rose or strawberry. Color a delicate pink and roll in each a filbert or almond. Brush with unbeaten egg white and roll in shredded coconut. Another part flavor with vanilla, make into ovals shaped like small potatoes. Put in “eyes” (i.e. potato ‘eyes’) of peanuts or almonds or puffed rice, after rolling in cocoa until they are a dusty potato brown. For still another potato confection, roll remainder of dough into 1/8 inch thickness on board dusted with powdered sugar. Spread with melted chocolate or peanut butter, roll up and cut in slices. These are very appropriate sweets for the 17th of March parties.