Receipts/Recipes
2009
Short'nin Bread
(Cooking Round the World and At Home, 1950)
4 cups flour 1 pound butter 1 cup light brown sugar
Combine sugar and flour. Add butter. Place on floured board and pat to thickness of one-half inch. Cut into shapes desired and bake in a moderate oven (325-350* F.) for twenty to twenty-five minutes.
Snow Griddle Cakes (Ednah D. Cheney)
(The Woman Suffrage Cook Book, 1896)
Take six tablespoonfuls flour, add a little salt, and six tablespoonfuls of light, fresh-fallen snow. Stir the flour and snow well together, adding a pint of sweet milk. Bake the batter in small cakes on a griddle, using only a very little nice butter. They may be eaten with butter and sugar, and are very delicate.
NOTE: Some fresh made Maple Syrup on them, sounds good to me!
Pipe Macaroni and Cheese
2 1/2 pound pipe macaroni 1 teaspoon salt
1/4 pound butter Dash pepper
1/4 cup flour 2 cups grated cheese 2 1/4 cups milk
Cook macaroni until tender, then drain thoroughly. Whilw macaronin cooks, melt butter in a sauce pan, stir in flour until smooth, and cook a minute or two. Add the milk a little at a time, and cook, stirring constantly, until sauce bubbles. Add salt and pepper. Arrange alternate layers of macaroni and cheese in a medium-sized baking dish or casserole, reserving some of the cheese (about 1/4 cup) to sprinkle over top. Bake 35 minutes in a preheated 400* oven. Serves 4 to 6.
Jell-0 Horseradish Relish
(Jell-O Book of Menus, 1923)
Dissolve a package of Lemon Jell-O in a scant pint of boiling water and a tablespoon of vinegar. Add pimento, one-half green pepper, chopped fine, and half a cup of grated horseradish. As it begins to thicken mould in green peppers, and when set cut in slices. Serve with meat or fish.