Things Mother Used to Make Part 1

Things Mother Used To Make.

by Lydia Maria Gurney.

FOREWORD

Good food depends as largely upon the judgment of the cook, as upon the materials used. These recipes and Household Hints are written very plainly, for those who have had no experience, no practice and possibly have little judgment.

They are very simple, not expensive, and if followed closely, will ensure success. It is the hope of the writer of this book that the young and inexperienced housekeeper may find it a real help.

L.M. GURNEY.

INTRODUCTION

The Things Mother Used To Make consist of old fas.h.i.+oned recipes, which have been for the most part handed down by word of mouth from one generation to another, extending over a period of nearly one hundred years. The author, a New England woman, has during her life tested out in her own kitchen the greater part of these recipes, which represent the best cookery of those times.

This material was originally published in _Suburban Life_, where it obtained such recognition as seemed to warrant its preservation in book form. The original material has accordingly been amplified, and it is here presented as one of the volumes in the series of Countryside Manuals.

FRANK A. ARNOLD

NEW YORK

September 15, 1913

=BREADS=

=Bannocks=

1 Cupful of Thick Sour Milk 1/2 Cupful of Sugar 1 Egg 2 Cupfuls of Flour 1/2 Cupful of Indian Meal 1 Teaspoonful of Soda A pinch of Salt

Make the mixture stiff enough to drop from a spoon. Drop mixture, size of a walnut, into boiling fat. Serve warm, with maple syrup.

=Boston Brown Bread=

1 Cupful of Rye Meal 1 Cupful of Graham Meal 1 Cupful of Indian Meal 1 Cupful of Sweet Milk 1 Cupful of Sour Milk 1 Cupful of Mola.s.ses 1 Teaspoonful of Salt 1 Heaping Teaspoonful of Soda

Stir the meals and salt together. Beat the soda into the mola.s.ses until it foams; add sour milk, mix all together and pour into a tin pail which has been well greased, if you have no brown-bread steamer.

Set the pail into a kettle of boiling water and steam three or four hours, keeping it tightly covered.

=Brown Bread (Baked)=

1 Cupful of Indian Meal 1 Cupful of Rye Meal 1/2 Cupful of Flour 1 Cupful of Mola.s.ses (scant) 1 Cupful of Milk or Water 1 Teaspoonful of Soda

Put the meals and flour together. Stir soda into mola.s.ses until it foams. Add salt and milk or water.

Mix all together. Bake in a tin pail with cover on for two and a half hours.

=Coffee Cakes=

When your dough for yeast bread is risen light and fluffy, cut off small pieces and roll as big as your finger, four inches long. Fold and twist to two inches long and fry in deep fat. Serve hot with coffee.

=Corn Meal Gems=

2 Cupfuls of Flour 1 Cupful of Corn Meal (bolted is best) 2 Cupfuls of Milk 2 Teaspoonfuls of Cream of Tartar 1 Teaspoonful of Baking Soda 1 Egg 1/2 Cupful of Sugar 1/2 Teaspoonful of Salt

Stir the flour and meal together, adding cream of tartar, soda, salt and sugar. Beat the egg, add the milk to it, and stir into the other ingredients. Bake in a gem-pan twenty minutes.

=Cream of Tartar Biscuits=

1 Pint of Flour 2 Teaspoonfuls of Cream of Tartar 1 Teaspoonful of Soda 1/2 Teaspoonful of Salt 1 Tablespoonful of Lard

Stir cream of tartar, soda, salt and lard into the flour; mix with milk or water, handling as little as possible. Roll and cut into rounds.

Baking-powder can be used in place of soda and cream of tartar.

=Crullers=

Use the recipe for doughnuts, adding one egg and a little more b.u.t.ter.

Roll a small piece of the dough to the size of your finger, and eight inches long, double it, and twist the two rolls together. Fry in boiling fat.

=Delicious Dip Toast=

Cut slices of bread, one-half inch thick; toast each side to a delicate brown. Dip these into hot, salted milk, letting them remain until soft.

Lay them on a platter and spread a little b.u.t.ter over each slice.

Take one quart of milk more or less according to size of family; heat in a double boiler, salt to taste. Wet two tablespoonfuls of flour with a little water; stir until smooth, and pour into the milk when boiling.

Make this of the consistency of rich cream; add a piece of b.u.t.ter the size of a walnut, and pour over the toasted bread. Serve hot.