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Beverages
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Dandelion Wine

Pour one gallon of boiling water over three quarts of dandelion flowers. Lets stand
twenty-four hours. train 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.

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Mint Punch

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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Cream Nectar

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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Lemon Pop

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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Deserts
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Soft Gingerbread

Take half a pint of molasses, half a pound of brown sugar, half a pound of butter or lard, six eggs, ginger to suit taste, a pound of flour, a teaspoonful of yeast powder, and milk sufficient to make a thick batter.

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Cream Candy

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.

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Molasses Candy

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.

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Jelly-Cake Fritters

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 Scones

Two cupfuls flour, three teaspoonfuls baking powder, salt, one-fourth cupful butter,
two eggs, one-half cupful of cream. Mix as baking powder biscuit, adding the beaten eggs with the cream. A diamond shape is attractive for scones.

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Savarin

Dissolve yeast and sugar in lukewarm milk.  Add one-half cup flour. Beat well. Cover and
set aside in warm place, free from draft, for fifteen minutes. Then add rest of flour, almonds, butter, eggs unbeaten,  one at a time, and the salt. Beat ten minutes. Pour into thickly buttered molds, cover and set aside to rise in warm place, free from draft, until double in bulk - about forty-five minutes. Bake forty-five minutes in moderate oven. Fill center with whipped cream and serve with rum sauce.

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Orange Pudding

Six oranges, three eggs or more, two-thirds of a quart of milk; heat the milk, dissolve three tablespoonfuls of corn starch, add the yolks of the eggs, two-thirds of a cup of sugar, a little salt; pour into the boiling milk, and stir until cooked.  Before making the above, slice the oranges into a pudding dish and sprinkle sugar over them. Pour the cooked mixture over the oranges. Beat the whites of the eggs, add sugar and spread on the top. Set in the oven to brown.

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Banana Cake
 

One cup sugar, three tablespoons melted butter, one egg, one-half teaspoon orange extract, one-half pint milk, one and one-half cups flour, one and one-half teaspoons baking powder, few grains salt.

Beat the sugar, butter, extract, egg and salt together. Mix the baking powder with the flour, and add alternately with milk to the first mixture. Beat thoroughly. Bake in two layers and put together with banana filling. Ice with plain frosting.

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Banana Filling

Four bananas, two tablespoons sugar, few grains salt. Put the banana pulp through the potato ricer, and scald with sugar and salt. Cool, add lemon juice, and use as a cake or sandwich filling.

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Malted Milk Fudge

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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Geneva Pudding

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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Caramel Sauce

Put eight tablespoonfuls of white sugar into a saucepan upon the fire with two tablespoonfuls of water. Stir it constantly with a wooden spoon for three or four minutes until all the water evaporates and watch it carefully till it turns a delicate brown color. In the meantime put into another saucepan twelve ounces of sugar,half the yellow rind of a lemon sliced thin, two inches of stick cinnamon, and a quart of cold water. Bring these gradually to a boil and let them simmer for ten minutes, then add a wine glassful of wine or half as much brandy. Strain the whole into the caramel quickly, mix them together well, and serve the sauce with any pudding desired.

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Baked Stuffed Apples

Bake carefully six apples. Core and fill with sugar, allowing a scant half cupful of sugar to this number of apples. Cover the bottom of your baking dish with boiling water, to which add two teaspoonfuls of lemon juice. Bake the apples in sauce in a hot oven, basting often. When cooked remove the dish and fill cores with apple jelly and pour over all any juice left from baking. Then sprinkle the whole with chopped nuts and serve with cream, whipped or plain.

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Maple Ice Cream

The Rains County Leader Emory, Texas
1913

This is not an inexpensive cream because there will be needed the yolks of five eggs, two cups each of cream and maple sirup [sic]. Heat the sirup and pour over the yolks of the eggs that have been beaten until light colored. Stir constantly while mixing  the sirup and eggs, then cook until thick like a custard. Cool in a bowl, stirring now and then. Add a teaspoon of vanilla flavoring and two cups of cream. Freeze, using three parts ice to one of salt.

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Christmas Cake

The Journal of Arts & Crafts
England
 1901

Procure a nice, well-baked cake from a first-rate shop, it is seldom advisable to attempt to make such a thing at home, as the baking of a large cake in an ordinary small oven is seldom satisfactory, and often results in utter failure. For about four shillings a very satisfactory article can be obtained. The finishing of the cake should certainly be carried out at home, as the process is both simple and interesting, besides which any little fancies of either donor or receiver can be attended to. Sugar icing cannot be taught except practically, and is really a waste of time and money, as few people eat it, but if the cake is finished as directed it will be found a general favorite. Make some almond icing and place it on the cake. It should be about two inches deep, deeper if liked; smooth it over carefully and be sure that the sides are even. Have ready some almonds and pistachio nuts, blanche and cut in halves, and arrange these in rows on the icing, pressing them well down  when they will adhere to the almond mixture. Place the cake in a warm, dry place for about twenty-four hours, when the icing should be firm; it is ready for use at once, or can be kept for some time. The sides of the cake can be left plain or decorated with a fine paper frill tied on by a white satin ribbon. Dried fruits, cut into fancy shapes, or small bonbons may be used to decorate the almond icing instead of the nuts, but the latter are best for packing.

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Almond Icing

The Journal of Arts & Crafts
England
 1901

METHOD - Pound the sugars and almonds well together, add the eggs one at a time,
then the brandy, and work into a stiff paste; if the mixture is too moist add more icing sugar, but it is impossible to give an exact recipe. If no mortar is available the ingredients may be beaten in a large bowl with the rolling-pin.

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Cream Pie

The Rains County Leader
Emory, Texas
1913

Beat the whites of three eggs very stiff, then add two-thirds of a cup of sugar, one teaspoon vanilla, a little nutmeg and beat all well together. Hastily stir in one pint of thin cream. Make pies with the one crust, same as a custard and bake thirty minutes in quite a quick oven.

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Almond Cake

The Daily American
Nashville, Tennessee
1884

A famous caterer gives the following recipe for almond cake: blanche and pound in a mortar thoroughly eight ounces of sweet and one of bitter almonds; add a few drops of rose water, or white of egg every few minutes to prevent oiling; add six tablespoonfuls of sifted sugar and eight beaten eggs, sift in six tablespoonfuls of flour, and work it thoroughly with the mixture, adding gradually a quarter of a pound of creamed butter. Beat constantly or it will be heavy. Put a buttered paper into the cake tin, then pour the mixture into the tin, allowing room for it to rise. The oven should be a quick oven.

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Charlotte Russe

The Nashville Daily American
Nashville, Tennessee
1884

An easy way to make Charlotte Russe is to take about one-fifth of a package of gelatin, and half a cupful of cold milk; place this in a farina boiler if you have one; if not, set a basin containing it into a pan or pail of boiling water; stir until the gelatin is dissolved, pour into a dish and place it where it will cool rapidly; then take a pint of perfectly sweet cream, beat it with an egg beater until it is light and thick; flavor the cream with lemon or vanilla and sweeten to your taste; when the gelatin is cold, or at least cool, stir it into the cream and pour this over lady fingers, which you have arranged in a glass dish or mould; to vary the appearances of the dish you can split the lady fingers and cover the cream with them.

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Lemon-Apple Pie

The Rains County Leader
Emory, Texas
1913

Grate the rind and strain the juice of two lemons. Pare, core and chop fine one large tart apple. Round two crackers very fine. Mix with two teaspoons melted butter. Mix the lemon juice and rind and apple with two scant cups of sugar. Beat the yolks of two eggs Apple to a thick froth  and the whites stiff, mix and beat together and mix with the lemon,  pple and sugar and add crumbs and butter. Beat thoroughly and line two pie tins as for custard pie. Pour in filling and bake until crust is done.

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Baked Peaches

The Rains County Leader
Emory, Texas
1913

Peel ripe peaches, put them in a pan, sprinkle generously with sugar, add a few drops of
lemon juice, nearly cover with water and bake in a slow oven about two hours.

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Jams and Jellies
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Cherry Jam

Steam, wash and pit the cherries and heat slightly to extract the juice. To each pound of fruit add three-quarters pound of sugar. Bring slowly to a boil and simmer for twenty minutes. Skim, put into jam pots, and at the end of 24 hours cover and put away.

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Grape Marmalade

The Chicago Record-Herald
Chicago, Illinois
 1913

Wash and stem the grapes, remove skins, heat the pulp and press through a sieve to remove the seeds. Adds the skins to the pulp and place it on a fire, then add three cupfuls of very hot sugar to each of four cupfuls of fruit and let simmer twenty minutes. If the grapes are very ripe, add a little lemon juice. Turn the mixture into glass jars and seal.

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Green Tomato Preserves

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

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Meat and Fish
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Fricasseed Rabbit

The Home Comfort Range Cook Book
Ca 1900

Cut up and disjoint the rabbit; put in a stewpan and season with cayenne pepper, salt,
and chopped parsley. Pour in a pint of warm water and stew over a slow fire until quite tender, adding when nearly done some bits of butter.

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Salmon Fish Balls

The Rains County Leader
Emory, Texas
1913

Two cups salmon, one cup mashed potatoes, one-half cup melted butter, little pepper and salt. Work potatoes in with salmon and moisten with the melted butter until it is soft enough to mold and keep its shape. Roll the balls in flour and fry quickly in lard till a golden brown. Take it from fat as soon as done and lay in a sieve to drain. Serve hot.

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Chicken Griddle Cakes

Beat one egg, add two tablespoonfuls of chicken fat, melted; one cupful of minced chicken, half a level teaspoonful of salt, one pint of milk, and flour enough to make a batter that will spread slowly when placed on the griddle, having previously sifted three teaspoonfuls of baking powder into the flour.

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Chicken Salad with Almonds

The Rains County Leader
Emory,Texas
 1913

Cook chicken until tender. When ready to take from fire there should be one quart of stock left. Cut the chicken meat and three stalks of celery into small bits. Prepare half a pound blanched almonds, cutting each kernel lengthwise into two or three pieces. Mix all lightly together, and add enough cooked dressing to season well. Serve on lettuce leaves with mayonnaise dressing.

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How To Roast a Turkey

 Methodical Cook
A Facsimile of an Authentic Early American Cookbook
By Mary Randolph

Make the forcemeat thus: take the crumb of a loaf of bread, a quarter of a pound of beef suet shred fine, a little sausage meat or veal scraped and pounded very fine, nutmeg, pepper, and salt to your taste; mix it lightly with three eggs, stuff the craw with it, spit it, and lay it down a good distance from the fire, which should be clear and brisk; dust and baste it several times with cold lard; it makes the froth stronger than basting it with the hot out of the dripping pan, and makes the turkey rise better; when it is enough, froth it up as before, dish it, and pour on the same gravy as for the boiled turkey, or bread sauce; garnish with lemon and pickles, and serve it up; if it be of middle size, it will require one hour and a quarter to roast."

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Supreme of Chicken

The Home Comfort Range Cook Book
Ca 1900

Boil soft a good chicken, strain the stock, and cut the meat in strips. Melt two ounces of butter, add three tablespoons of sifted flour, pepper, salt and a little mace, pour the chicken stick on this, adding a cup of cream, simmer for five minutes, pour on the chicken and serve. A teaspoonful of extract of beef imparts color and fine flavor to the dish.

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Soups
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Ox-Tail Soup

Two ox-tails, a soup bunch of good-sized onion, two carrots, one stalk of celery, a little parsley, and a small cut of pork. Cut the ox-tails at the joints, slice the vegetables and mince the pork. Put the pork into a stew pan; when hot, add first the onions; when they begin to color add the ox-tail. Let them fry a very short time. Now cut them to the bone that the juice may run out in boiling. Put both the ox-tails and fried onions into a soup kettle, with four quarts of cold water. Let them simmer about four hours; then add the other vegetables, with three cloves stuck in a little piece of onion, and pepper and salt. As soon as the vegetables are well cooked the soup is done. Strain it.

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Green Turtle Soup

The Home Comfort Range Cook Book
Ca 1900

Get a small live turtle weighing about twenty-five pounds, hang it by the hind legs or fins, cut off the head and let it bleed all day; then with a sharp knife part the two shells; remove the intestines; take all the meat from the shells, bones, and fins; cut each shell in four pieces and plunge, for a moment only, into boiling water to take the horny skin off.

For soup for twelve persons: Thicken three quarts of the broth  with four ounces of flour browned in butter,; boil half an hour, skim well; add half a pint of sherry wine, a gill of port wine, a pinch of red pepper, and enough of the turtle; boil ten minutes, skim again and serve with slices of of pared lemon on a plate.

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Swiss Soup

The Home Comfort Range Cook Book
Ca 1900

Five gallons water, six potatoes and three turnips sliced; boil five hours until perfectly dissolved and the consistency of pea soup, filling up as it boils away; add butter size of an egg, season with salt and pepper, and serve. A small piece of salt pork, a bone or bit of veal or lamb, and an onion, may be added to vary this soup.

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Old-Fashioned Bean Soup

The Daily Picayune
New Orleans, Louisiana
1912

Put in [to] soak overnight one pint of white beans. Next day put on to boil a piece of lean beef, a soup bone with a bit of meat on it is best, and a piece of fat pork about three inches square. Turn in the beans, water and all. Put in a little pepper and salt and and a bit of sliced onion. Cook at least four hours. At the proper time, so as to be thoroughly cooked at serving time, put in a few carrots, potatoes and sliced turnips. Old-fashioned, but delicious.

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Misc
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Preserving Eggs

New-York Weekly Tribune
1879

Preserving Eggs - "The following method for preserving eggs has been used with success, and eggs thus packed have been taken out good at the end of two years. Take air-slaked lime, and mix water with it till it is of the consistency of Indian pudding to the stirabout. Put a layer of this in the bottom of a tight vessel, and set the eggs up, small end down far, enough apart that each egg may be encased in the lime." Or, "Make the water strong enough with lime to bear the eggs, and to each four gallons of water put in one pound of bicarbonate pf soda, stir up well and keep the eggs covered wiht boards and weight." [G. F. W. , Rouseville, Penn.]

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Pickled Walnuts

The Home Comfort Range Cook Book
Ca 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

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Cheese Sticks

The Rains County Leader
Emory, Texas
1913

Four tablespoons grated cheese, four tablespoons flour, two tablespoons melted butter, one tablespoon water, one-half tablespoon salt, dash red pepper, roll them out in sticks one-quarter inch wide and four inches long,. Also cut part in rings, bake carefully, slip sticks in rings when cold.

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Veggies
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Scalloped Tomatoes

The Home Comfort Range Cook Book
Ca 1900

Twelve large, smooth tomatoes, one teaspoonful of salt, a little pepper, one tablespoonful of butter, one of sugar, one cupful of bread crumbs, one teaspoonful of onion juice. Arrange the tomatoes in a baking pan. Cut a thin slice from the smooth end of each. With a small spoon, scoop out as much of the pulp and juice as possible without injuring the shape. When all have been treated in this way, mix the pulp and juice with the other ingredients, and fill the tomatoes with this mixture. Put on the tops, and bake slowly three quarters of an hour. Slide the cake turner under the tomatoes and lift gently on to a flat dish. Garnish with parsley, and serve.

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Vegetable Cutlets

Boil six large potatoes, mash them, add butter, seasoning, and enough hot milk to moisten. Chop fine three button onions, fry in butter to a light brown. Wash, peel and scrape and boil separately twelve small carrots and four small white turnips. Chop and add with the onions to the potato. Season to taste, add a little minced parsley and cool. Mold into small cutlets, dip in beaten egg, then powdered cracker crumbs. Fry to a golden brown in boiling fat.

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Carrot Croquettes

Wash and scrape the carrots and boil until tender. Drain and mash them. To each teacupful add salt and pepper to season very highly, the yolks of two raw eggs, a pinch of mace and one level teaspoonful of butter. Mix thoroughly and set away until cold. Shape into tiny croquettes, dip into slightly beaten egg, roll in fine bread crumbs and fry in smoking hot fat.

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Real Boston Baked Beans

Boil one pint of beans in a half gallon of water for one hour. Then pour off the water, put the beans in a large pan, pour over them half a pail of cold water and wash thoroughly. Repeat this several times, until the skins of the beans are all washed off. Place the beans in a half gallon stone jar and cover with water; add a pound of fat pork or bacon, a tablespoonful of molasses and a little salt, and bake all. Must be kept tightly covered, and, if it gets too dry, add more water.

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Turnips Stewed in Butter

The Home Comfort Range Cook Book
Ca 1900

Take two pounds of young turnips; cut them into small squares, or make them any shape that may be preferred; dissolve two ounces of fresh butter in a saucepan sufficiently large to hold the vegetables in a single layer; put in the turnips and simmer them very gently until they are tender, without being broken. A few minutes before they are done enough, sprinkle a little salt and white pepper over them; put them in the center of a dish, and arrange fried or boiled cutlets neatly around them. Time, three-quarters of an hour to an hour to stew turnips.

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Salads
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Pineapple Salad

Place the shredded fruit into a deep glass dish and pour over it half a pint powdered sugar mixed with one tablespoonful each of orange and lemon juice. This should be done at least three hours before  serving, so that the sugar will dissolve.

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Apple Salad

Apple salad is delicious and seasonable, too. You take large red apples and scoop out the inside, creating cups. These are put into cold water with a few drops of lemon juice until ready to be filled. The filling consists of the apple chopped with celery, a little grapefruit and mayonnaise dressing. On the top heap bits of walnut and maraschino cherries, and lay each cup on a lettuce leaf. This is a very dainty salad, put together at very little cost. Wafers and cheese are served with it.

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Breads, Buns
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Southern Corn Bread

Sift one quart of white corn meal with two teaspoonfuls of baking powder. Add three tablespoonfuls of melted lard, salt to taste, three beaten eggs and a pint of milk, or enough to make a thin batter. Beat all very hard for two minutes and bake rather quickly in a hot, well-greased pan in which a little dry meal has been sifted. Eat immediately

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Buckwheat Cakes

Dissolve yeast and sugar in lukewarm liquid, add buckwheat and white flour gradually, and salt. Beat until smooth. Cover and set aside in warm place, free from draft, to rise - about one hour. When light, stir well and bake on hot griddle. If wanted for over night, use one-fourth cake of yeast and an extra half teaspoonful of salt. Cover and keep in a cool place.