DRESSING FOR FOWL
1 lb. loaf stale bread
2 c. milk or broth
1 small onion
2 tsp. poultry seasoning
1/2 c. butter
1 tsp. salt
Break the bread into small pieces; chop onion, add the seasonings and mix thoroughly through the bread crumbs. Beat the eggs; add the milk to the eggs and pour over the bread. Melt the butter and mix it with the other ingredients.
Mrs. Kathryn Bechtel, Sterling, Ill., from the Granddaughter’s Inglenook Cookbook (1942)
Take 1 quart of pie pumpkin, mash, add 1 to 3 eggs, 1 teaspoonful of salt and enough flour stirred in to make them into a batter. Fry like pancakes in hot lard.
Sister Daisy Evans, Los Angeles, Calif., from The Inglenook Cookbook (1911)
1 1/2 c. flour
3 tsp. baking powder
1/4 tsp. salt
4 tb. sugar
1/2 c. diced apricots
1/2 c. pecans chopped
3 tb. melted butter
1/3 c. milk
2 tb. soft butter
1/3 c. brown sugar
1/2 tsp. cinnamon
Mix first four dry ingredients; add fruit, nuts, egg, butter and milk, mixing lightly with fork. Pour into greased shallow baking pan. Mix remaining 3 ingredients for topping and sprinkle over the soft dough. Bake 20 min. in moderate oven. Cut in bars and serve warm.
Doris Naomi Stehman, Manheim, Pa., from the Granddaughter’s Inglenook Cookbook (1942)
Select smooth, medium-sized tomatoes. Cut out the smooth end carefully, remove the seeds and fill with the following dressing: 1 cup of bread crumbs, 1 cup of ground meat, 1 teaspoonful of salt and milk to soften. Add the tomato seeds and fill each tomato. Then replace the ends and bake in a buttered pan. Onions may be added to the dressing if liked. Serve whole.
Sister Martha E. Lear, Cerro Gordo, Ill., from The Inglenook Cookbook (1911)
Take 2 eggs, 1 cup of sugar, 1/2 cup of butter or lard, 1 cup of sour cream, 2 1/2 cups of flour, 1 teaspoonful of soda, 1 teaspoonful of cream of tartar. Mix thoroughly; bake in a long pan 20 minutes. Serve with cream or lemon sauce.
Sister Alice Garman, Lancaster, Pa., from The Inglenook Cookbook (1901)
BAKED BEANS VIRGINIA STYLE
1 1/2 c. dried navy beans or lima beans
2 or 2 1/2 c. canned tomatoes
1 small onion (optional)
6 strips bacon
3-4 tb. brown sugar
2 tb. tomato catsup
salt and pepper
Soak the beans over night; then cook slowly in salted water until tender and almost dry. Add tomatoes, onion diced, 3 strips bacon diced, sugar, catsup and seasonings. Place in covered baking dish and bake in slow oven 4 1/2 hr. Remove cover, place 3 strips bacon on top and bake 1/2 hr. more. Molasses may replace sugar, tomatoes may be omitted and 1/4 tsp. dry mustard added.
Mrs. J. L. Kinzie, Salem, Va., from the Granddaughter’s Inglenook Cookbook (1942)
Take 1 cup of sweet milk, 1 egg, 1 teaspoonful of salt, 1 1/2 cups of flour, 1 teaspoonful of baking powder, beat together 5 minutes. Bake in gem pans 15 minutes.
Sister Josie Sloniker, Burroak, Kan., from The Inglenook Cookbook (1911)
few small onions
thick coconut milk
Boil bananas till soft; then peel them and remove the strings and seeds. Put in deep dish and mash. Add a few small onions sliced thinly and green chilies sliced. Put in vinegar and salt to taste. Mix well with thick coconut milk to the desired consistency. Serve in a salad dish. Use just two bananas and the necessary ingredients accordingly.
Anetta C. Mow, Elgin, Ill., from the Granddaughter’s Inglenook Cookbook (1942)
After dandelion is cleaned, cut it in shreds, wash it, drain, and boil about ten minutes. This removes the bitterness. Drain again. For the dressing: Add salt to an egg, beat, add pepper, mustard, and a teaspoonful of sugar. Thicken 1/2 cup of milk with 1 teaspoonful of flour, pour into the egg, add vinegar till sour enough, then set on the stove and still till it boils. Mix with dandelion and serve. Prepared in this way it can be used late in the season.
Sister Adaline H. Beery, Elgin, Ill., from The Inglenook Cookbook (1911)
Mix together 1/2 cup grated chocolate, 6 tablespoonfuls of sugar, 3 of flour, with a little sweet milk. Stir this into 2 cups of boiling milk till thick. Add the beaten yolks of 3 eggs and 1 teaspoonful vanilla. Bake the crust first, then fill, put the beaten whites of the eggs on top and slightly brown. This makes 2 pies.
Sister E. J. Longanecker, East Lewistown, Ohio, from The Inglenook Cookbook (1901)
In a well-buttered earthen dish, place a layer of bread buttered, next a layer of cheese cut thin, then another layer of the bread and butter, then cheese till the dish is full, leaving a layer of cheese on top; turn over this 2 cups of milk, to which 2 eggs beaten have been added. Bake 20 minutes.
Sister Perry Broadwater, Lonaconing, Md., from The Inglenook Cookbook (1911)
ASPARAGUS WITH WHITE SAUCE
Cook 1 bunch of asparagus 1 hour or less, according to age, then drain off all the water, season with pepper and salt. Add a spoonful of butter and a dressing made of 1 tablespoonful of flour and 1 cup of sweet cream. Serve on buttered toast.
Sister Katie E. Keller, Enterprise, Mont., from The Inglenook Cookbook (1911)
ANGEL FOOD CAKE
Take the whites of 11 eggs, 1 1/2 cups granulated sugar, 1 cup of pastry flour measured after sifting 4 times with 1 teaspoonful of cream of tartar, and 1 teaspoonful of vanilla. Beat the whites to a stiff froth, beat the sugar into the eggs, add the vanilla and flour, stirring quickly and lightly. Beat until ready to put into the oven. Bake 40 minutes in a moderate oven. Do not grease the cake pan.
Sister Lillie M. Ulrey, Canton, Kan., from The Inglenook Cookbook (1911)
TUNA FISH LOAF
1 can condensed chicken soup
1 can tuna fish
1 1/2 c. soft bread crumbs
1 tb. pimento chopped
1 tb. parsley chopped
Strain the rice, celery and chicken from the soup. Combine them with the tuna fish, which has been put into a strainer and 1 c. hot water poured over it. Put all through the food chopper; then mix with soft bread crumbs, the chicken soup and tuna fish water, chopped pimento, parsley and eggs. Put into buttered pan and bake in oven 350° for 45-60 min. Serves 6.
Mrs. Ervine Michael, Bridgewater, Va., from the Granddaughter’s Inglenook Cookbook (1942)
SWEET POTATO ROLLS
Take 2 pounds of boiled sweet potatoes, mashed very fine, 2 tablespoonfuls of butter, 1/2 cup of yeast, 1 pint of sweet milk and pinch of salt. Use enough flour to make a soft dough. Let rise till light, then cut into any shape desired, put into pan and let rise one hour and bake. Irish potatoes can be used in the same way.
Sister Cassie Martin, Bloom, Kan., from The Inglenook Cookbook (1911)
Take 1 tablespoonful sugar, not quite 1 tablespoonful of flour, butter size of a shellbark, 1 egg, milk, 1/2 teaspoonful mustard mixed with the vinegar, boil, and let cool if you do not wish the salad wilted.
Sister J. T. Myers, Oaks, Pa., from The Inglenook Cookbook (1901)
1 cup of sugar, 1 cup of molasses, 1 cup of lard or butter, 2 eggs, 1 teaspoonful of ginger, 1 teaspoonful of cinnamon, 1 tablespoonful of soda dissolved in a little warm water, 1 tablespoonful of vinegar, and a little salt. Add the vinegar to the dissolved soda, let it foam well, then add to the dough, mix hard, roll thin and bake quickly.
Sister Geo. Wrightsman, Virden, Ill., from The Inglenook Cookbook (1911)
SPLIT PEA SOUP
1 c. dried split peas
3 qt. water
1 tb. salt
2 lb. pork
Soak split peas in 1 pt. water overnight. In the morning add 1 qt. water and the salt. Cook until soft. Cook the pork slowly in the rest of the water. When tender add the peas and the liquor in which they were cooked. Serves 4. While the meat is cooking, 1/4 c. celery, 3 carrots and 1 onion chopped may be added. Beans may be substitued for peas.
Mrs. Frank Allen, Big Lake, Minn., from the Granddaughter’s Inglenook Cookbook (1942)
Take 2 cups of flour, 3 eggs, buttermilk to make a good batter; put butter the size of a hulled walnut in a tin cup on the stove to get hot, then add 1 teaspoonful of soda and a little boiling water; add this to the batter, and bake on a hot, well-greased griddle; heap the cakes up in a deep dish to keep warm and serve.
Sister Salina Kimmel, Morrill, Kan., from The Inglenook Cookbook (1911)
SAUERKRAUT AND KNEP
Boil 1 quart of kraut for 20 or 30 minutes, after which add a batter made as follows: Take 1 well-beaten egg, 3 tablespoonfuls of flour, 1/2 teaspoonful of baking powder, a pinch of salt, add milk sufficient to make a batter just stiff enough to drop from the spoon. Add this to the boiling kraut, by spoonfuls, and boil all together for 20 minutes.
Sister Catharine Snyder, Robins, Iowa, from The Inglenook Cookbook (1911)
2 c. white sugar
2 tb. cocoa or chocolate
2 tb. sirup
1/2 c. cream or milk
1 tb. butter
1 tsp. vanilla
1 1/2 c. nutmeats
Mix sugar and cocoa together; add milk, sirup and butter and boil slowly to soft ball stage. Add vanilla. When cool, beat to consistency of cream and fold in the nutmeats. Spread on plates to harden and cut in squares.
Mrs. Barbara A. Showalter, Hutchinson, Kan., from the Granddaughter’s Inglenook Cookbook (1942)
Take 6 oranges and 6 bananas; peel and slice. Put in a dish a layer of oranges; sprinkle with sugar. Then a layer of bananas; sprinkle with cocoanut. Layer the oranges, sugar, bananas and cocoanut until the dish is full. Serve with cream or sauce.
Sister Mary Netzley, Batavia, Ill., from The Inglenook Cookbook (1901)
FRIZZLED DRIED BEEF
Cut into fine shavings as much dried beef as desire, fry in butter, and add as much cream as may be needed to thin sufficiently. Let boil a moment. Best served on toast.
Sister Maud O. Fahrney, Elgin, Ill., from The Inglenook Cookbook (1901)
Take 8 eggs (beaten separately), 1 pound of butter, 2 pounds of dark sugar, 1 pound of raisins, 1 pound of figs, 1 pound of currants, 1/2 pound of citron, 1/2 cup of molasses, 1/2 cup of coffee, 2 pounds of flour, 2 teaspoonfuls of soda, 1 1/2 teaspoonfuls of cinnamon, 1 1/2 teaspoonfuls of nutmeg, 1 1/2 teaspoonfuls of cloves, 1 teaspoonful of pepper and 1 teaspoonful of salt. This will keep 3 months if kept in a proper place.
Sister Nettie Stine, Leaf River, Ill., from The Inglenook Cookbook (1911)
Dress squirrel ready to cook, cook until meat will fall off the bones, then let cool. Work out the bones with the hands and chop meat fine. Season with a little salt, pepper, and sage; make into cakes; roll in corn meal, and fry in butter.
Sister Effie I. House, Montserrat, Mo., from The Inglenook Cookbook (1901)
Add ½ cup of butter to 1 cup of hot water. When boiling, stir in 1 cup of flour. When cool, stir in 3 eggs, one at a time, without previous beating. Drop batter in spoonfuls onto buttered tins, baking in a moderate oven until light brown. When done, each puff will be hollow. Fill with whipped cream or cornstarch filling, flavored with extract or grated chocolate. Makes 18 puffs.
Sister Mary L. Tannreuther, Waterloo, Iowa, from The Inglenook Cookbook (1901)
Have potatoes clean, pare them, and wipe dry with clean cloth. Slice thin on slaw cutter, only slicing several potatoes at a time, as they color if sliced too long before frying. Have 1½ pints of lard real hot. Drop the sliced potatoes into this. Stir carefully once or twice while frying, only allowing them to become a light brown. Lift into a sieve or colander to drain, afterward putting them into an earthen or porcelain vessel, sprinkling a little salt over them as you put them into this. When cold, cover and keep in a dry place, where they can be kept for a few weeks. The lard can be used a number of times if covered and kept in a cool place. Keep dry to retain crispness, which makes the potatoes more palatable.
Sister J. P. Holsinger, Mt. Morris, Ill., from The Inglenook Cookbook (1901)
Dress and joint the chicken. If it is an old one, boil a little soft and then take out, place in a dripping pan, cover with sweet cream and a little of the broth in which the chicken was cooked, add pepper, salt, and a little butter. Set in the oven to cook, and by the time the cream is pretty well cooked away the chicken is done. If using young chickens, it is not necessary to boil them.
Sister Sadie E. Sollenberger, Lemasters, Pa., from The Inglenook Cookbook (1901)
Beat well the yolks of 2 eggs; add ½ a pint of sweet milk, a pinch of salt, and 2 cups of sifted flour. Beat until smooth and light. Stir in 1 pint of pared and sliced apples and the whites of the eggs, beaten to a stiff froth. Drop into boiling lard, a spoonful at a time, and take out with a skimmer. Serve at once with syrup.
Sister Annie Sell, McKee Gap, Pa., from The Inglenook Cookbook (1901)
Take 2 cups of buttermilk, 2 tablespoonfuls of sorghum molasses, 2/3 of a cup of sifted graham flour, ½ a teaspoonful of salt, 2 teaspoonfuls of soda, and 1½ cups of corn meal. Mix together and bake in a moderate oven.
Sister Rachel C. Merchant, Laporte, Ind., from The Inglenook Cookbook (1901)
BAKED PEACH DUMPLINGS
Take 1 quart of flour, 2 teaspoonfuls of baking powder, ½ teaspoonful of salt, and mix together well. Add 2 tablespoonfuls of butter and lard, mixed, and enough sweet milk or water to make a soft dough; roll out into half-inch sheets. Peel peaches and halve, removing seeds. Put 2 halves on a square of dough, sprinkle over with sugar, and press edges together firmly; put in a pan. Sprinkle bits of butter over each dumpling and bake in a moderate oven.
Sister Agnes E. Snader, New Windsor, Md., from The Inglenook Cookbook (1901)
Boil a good-sized soup bone until the meat falls off the bone. Remove the meat, chop fine, and return it to the liquor. Season it with 1 teaspoonful of powdered sage, salt and pepper. Let boil again and sift in corn meal, stirring constantly, until it is the consistency of soft mush. Cook slowly for 1 hour, watching carefully, as it easily scorches. When cooked, pour into a greased, oblong tin, and put in a cool place. Cut in thin slices and fry brown, or it can be served warm without frying.
Sister Ida Wagner Hoff, North Manchester, Ind., from The Inglenook Cookbook (1901)
MOCK TURTLE SOUP
Take 1 calf’s head ready cleaned and cracked; put in cold water, season with salt and pepper; let boil till soft, then take the meat off the bones, cut fine, strain the broth; add 1 tablespoonful of sweet marjoram, 1 teaspoonful of whole allspice; let all come to a boil; have about 4 hard-boiled eggs cut up fine in soup tureen, pour soup over the eggs. if there is not enough broth, add boiling water, and it is ready to serve.
Sister Annie E. Evans, Lancaster, Pa., from The Inglenook Cookbook (1901)
NOODLES, A FOURTH WAY
Take 3 eggs, 1 tablespoonful of cold water, 1/2 teaspoonful of good baking powder and flour enough to mix a stiff dough so it will not stick. Roll very thin, cut in long strips about 1 1/2 inches wide. Lay each strip on top of the other, cut down the center, lay 1/2 on top of the other, the square ends together; with a sharp knife shave very thin from the square end until all used up. Any good fresh meat broth will do. This makes enough for three persons.
Sister A. E. Bonesteel, Shellsburg, Iowa, from The Inglenook Cookbook (1901)