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This cookbook was compiled and published by
the Ladies Aid Society, Central Church of Christ, Greenfield, Ohio. The
book contains no copyright date but based on the various advertisers, I'd
estimate it was published during the 1930s. Because of space, I'll not
scan the entire book and the several pages of advertisers. It was one of
the items sold at F.R. Harris' estate sale. |
| Ladies Aid
Society of Central Church of Christ, Greenfield, Ohio |
| President, Mrs. John Littler |
| Vice President, Mrs. Fred Dunn |
| Secretary-Treasurer, Mrs. N.B.
Martin |
| Rector, N.B. Martin |
|
|
SOUPS |
MEATS |
|
THE NEXT RENDEZVOUS |
| One morning in the garden
bed, |
| The onions and the carrots
said |
| Unto the parsley group - |
| Oh when shall we three meet
again, |
| In the thunder, lightning,
hail or rain? |
| "Alas," replied in
tones of pain |
| The parsley - "In the
Soup!" |
| Cream
of Tomato Soup—One cup of tomato juice; 1/4 teaspoon
soda; 1 1/2
pints
milk; 1 teaspoon flour; butter, salt and pepper. Boil
tomatoes, press through sieve to obtain juice, add soda
and keep hot. Thicken milk with paste made of
flour and bring to boil; add tomato juice and season to
taste. |
| Vegetable
Soup—Two pounds soup meat boiled until tender, with
salt to taste. Remove meat, add 1/4 cup
rice; 1 cup spaghetti, broken in small pieces; carrots,
Irish potato; cabbage, cut fine; small can tomato pulp; 1
peeled apple; large
onion. When apple and onion are tender, remove from soup.
Bay leaves and parsley may be used.
Noodle
Soup—Boil a shin of beef till tender, take out the
bone and strain the liquor through a colander, then season
to taste and add the noodles, which are made as follows:
Break 2 eggs in basin, add flour enough to make a stiff
dough, roll out very thin and sprinkle lightly with flour,
then roll up as you would a roll of jelly cake and slice
up in thin slices, shake out and put in soup, boil ten
minutes and it is ready to serve.
Cream
of Pea Soup—One cup cooked or canned peas; 1 cup
water; 1 tablespoon chopped onion; 1 tablespoon butter; 1
sprig mint; 1/2 teaspoon
sugar; 1 pint cream stock. Brown the onion in the butter;
add it to the peas, mint, bay leaf, sugar and water and
let simmer slowly for one hour. Strain through a fine
sieve; add cream sauce and serve.
Cream
of Potato
Soup—Three medium sized potatoes, or 2 cups mashed
potatoes; 2 cups of milk; 1/2 cup
of cream, or 3 tablespoons butter, 1 teaspoon of salt (1/2
teaspoon
onion juice if you like it), pepper, 1 egg or 2 egg yolks.
Wash thoroughly and pare potatoes. Cook in boiling water
until they almost fall to pieces. Drain and mash or put
through a potato ricer. Add seasoning. Add liquid
gradually, stirring constantly. Just before removing
from the fire add well beaten egg. |
|
| Who gives
himself with his alms feeds three - himself, his hungering
neighbor, and me. Meats and Fowls. |
| Fried
Chicken—When
a chicken is ready for frying, beat one egg; dip each
piece in egg before rolling in flour; chicken will brown
crisply and be improved in flavor. |
| Fried
Sandwiches—Beat
1 egg; add 1 cup sweet milk. Make sandwiches with
grated cheese placed between slices of buttered bread
pressed firmly together. Dip sandwiches in milk and egg
mixture and brown them on either side in hot butter. |
| Pressed
Beef—Use
beef from the neck, cook in clear water until meat falls
from bone. Chop fine, add salt, pepper and sour cucumber
pickle, chopped fine. Put teaspoon of gelatin in enough of
the water in which the meat is cooked to moisten the
chopped Nat. Heat the water after soaking the gelatin in
it for a few minutes. Press the meat into a brick-shaped
mould and set away to harden. Slice thin and serve cold. |
| Meat
Loaf—One
pound beef, chopped; 1/2 pound
pork, chopped; 1 cup bread crumbs; 1 egg; 1 onion; 1 green
pepper; 1 tablespoon salt; dash nutmeg; dash pepper. Make
into long loaf, place in baking pan with a slice or two of
salt pork or bacon on it. Cook in mode to oven 40 minutes.
Sauce for Loaf—Two cups juice from can of tomatoes; 2
tablespoons corn starch; 1/2 teaspoon
salt; 3 tablespoons butter or fat. Pour sauce over loaf
when about half done and baste frequently. |
| Pepper
Hash (Fine)—One a one-half dozen green
peppers; 11/2 dozen red peppers; 6 large onions or 12
small ones; 6 hot peppers. Grind fine, pour boiling water
over mixture ; let stand 10 minutes, drain, pour on more
boiling water, drain; 3 pints cider vinegar; 3 cups sugar;
3 table‑ |
| Chicken
Mousse—One cup boiling broth; 3 beaten egg
yolks stirred into broth over fire to thicken; add 3
tablespoons gelatin which has been dissolved in 5
tablespoons boiling water to broth mixture; when cool add
1 cup chopped chicken; when begins to stiffen add whipped
cream and lift chicken so it will be suspended in mixture.
This is pretty in individual moulds turned on lettuce and
served with oil dressing. |
| Spiced
Ham with Raisins—Soak slice of ham 1 to 1% inches
thick in water (or better, milk) 30 minutes to remove
briny taste. Place in baking pan with pinch of mustard;
1/2 cup vinegar; 1/2 cup sugar or
black molasses; teaspoon cinnamon, cloves, nutmeg; 1/2
cup water; all thoroughly mixed and blend-ed. Put 1
cup raisins on top ham and bake in a moderate oven 30 to
50 minutes. Sweet pickle juice may be used instead of
vinegar and sugar mixture. These seasonings may be altered
to taste. Lift ham carefully from pan and garnish with
raisins and parsley. |
| Chicken
Loaf—One
hen boiled tender; remove bones; run through chopper; add
two boiled eggs, pepper, salt, cracker crumbs; butter size
of an egg; mix up with the gruel where chicken was cooked;
1 onion put in stove to bake with cracker crumbs on top.
Very nice when cold for lunch. |
|
|
|
BREAD |
|
"The staff of life
we give to you of every kind and measure. Some in white
and some in brown and some a golden treasure." |
| Cheese
Straws—Three cups flour; 2 cups cheese, run through
meat chopper; 1 cup water; 1 cup lard. Cut in strips and
bake; cut rings and serve with strips run through rings. |
| Buttermilk
Biscuit—Two cups flour; 2 teaspoons baking powder; 1/4
teaspoon
soda in milk; 1 teaspoon salt; 4 table-spoons Crisco;
enough milk to work up the flour. |
| Muffins—Two
cups flour; 4 teaspoons baking powder; 1/2
teaspoon
salt; 4 tablespoons Crisco; enough sweet milk to mix. |
| Waffles—Two
cups flour; 1 cup sweet milk; 2 teaspoons baking powder; 1
tablespoon sugar; 1 teaspoon salt; lard size of egg; 3
eggs beaten separate. Bake on hot waffle irons. |
| Cheese
Toast—Put
a thick layer of grated cheese, seasoned with salt and
dash of cayenne, between thin slices of bread. Fry in
butter a golden brown on both sides. Serve hot. |
| Cheese
Fritters—Two
cups cornmeal mush; mix with it 1/4 cup
flour; 1 teaspoon baking powder; 1 egg; salt; 1 cup grated
cheese. Drop by spoonfuls on hot griddle; brown each side. |
| Rocks—Three
cups flour; 2 cups oatmeal; 11 cups sugar; 1/2 cup lard or
compound;1/2 cup butter; 1 cup sour milk; 2 eggs; 1/2 cup
currants; 1/2cup raisins; 1/2 cup nuts; 1 teaspoon soda;
spices to taste; pinch of salt. .Mix well; drop on a
buttered pan and bake in a moderate oven. |
| Boston
Brown Bread—Sift
together " cup each of Graham flour, cornmeal and rye
flour (white flour may be substituted) ; add 3/4 cup
dark molasses; 1 1/4 cups very sour buttermilk; 2
teaspoons soda; 1 heaping teaspoonful baking powder and
salt. Stir well. Fill well greased baking powder cans
about 3/4
full
and steam in closely covered vessel for 1 1/2 or 2 hours.
Floured raisins may be added if desired. |
|
|
VEGETABLES |
|
This turnpike road to
people's hearts, I find, lies through their mouths, or I
mistake mankind. |
| Potato
Balls—Mash
fine 1 quart sweet potatoes; add 1 cup sugar, form in
balls, roll in flour, dip in beaten egg. Roll in cracker
crumbs and fry in deep hot fat. One-half cup of nuts
ground fine and cinnamon flavoring adds greatly to the
taste of these delicious balls. |
| Egg
Plant (Baked)—One large
egg plant, boiled; 1 onion, drain, mash; 2 eggs; 1 cup
butter; 4 rolled crackers; 1/2 tablespoon
sugar; salt, pepper, bake 30 minutes. |
| Recipe
for Cooking Dried Vegetables—Place
in cold water to soak over night, to loosen any grit they
may contain; then wash in cold water the number of times
necessary. Put on stove to cook in cold water. When they
boil down, add hot water as may be necessary. Add salt and
black ground pepper just before they are fully cooked, to
flavor as may be desired. |
| Boston
Baked Beans—One
pound navy beans, boiled with little salt until tender,
with 1/4 pound
salt pork. When done, cut pork in bits, mix with beans in
baking dish two small or one large onion in middle of
dish; 1/2 cup molasses, enough catsup to color; pepper and
salt to taste; cover with sliced bacon; cook 30 or 40
minutes; sprinkle paprika on top. |
| Stuffed
Baked Peppers—Six
large green peppers; 1/2 cup hot boiled rice; 2/3 cup
moist bread crumbs; 1/2 teaspoon salt; 1/8 teaspoon
white pepper; 2 tablespoons butter; 1/4 tablespoon
celery salt; 1/4 cup diced bacon; 1 medium onion, chopped
fine; 1 cup tomato pulp. Cut stems from peppers, remove
seeds, and parboil five minutes in water to which
1/8 teaspoon
baking soda is added. Try out bacon dice in saucepan, add
onion and butter, and cook slowly until onion is brown.
Pour over rice and bread crumbs, add seasonings and 1/2
cup tomato pulp. Mix thoroughly, and stuff into pepper
cases. Place peppers in deep baking dish; cover thickly
with buttered crumbs. Add a little water to remaining 1/2
cup tomato pulp,
and pour around peppers. Bake slowly in oven for 40
minutes. |
| Lyonnaise
Potatoes—Six
boiled potatoes; 2 tablespoons butter; 1 onion,
chopped fine; 1 teaspoon salt; 1/4 teaspoon
pepper; 1 teaspoon minced parsley; 1/4 teaspoon lemon
juice. Cook butter and onions in an omelet pan, add the
potatoes and seasoning, mix and saute a nice brown. Just
before serving add parsley and lemon juice. |
|
|
|
PUDDINGS |
| Gets many a
lump of sweetness, too, Who comes to eat salt with you. |
| Plum
Pudding (Cheap
and Wholesome)—One cup sweet milk; 1 cup finely chopped
suet; 1 heaping cup sugar; 1 cup each currants, raisins,
chopped almonds or pecans; 1/2
cup
citron; 2 cups bread crumbs (biscuit crumbs preferred) ; 1
teaspoon salt; 2 teaspoons cinnamon; 1 teaspoon cloves; ˝
nutmeg; 4 eggs. Break up bread crumbs and pour milk over
it, letting stand awhile. Flour fruit well with 1 pint of
flour. Dissolve a level teaspoon soda in tablespoon hot
water. Mix all ingredients together well and steam in
greased baking powder cans 4 hours. |
| Glace
Apples—Pare
3 washed apples one-third way down and core them. Place in
baking pan and cover with a syrup made of 1 cup sugar and
1˝ cup water which has been boiled 5 minutes. Cover and
cook until tender, but not out of shape. Remove from oven
and put lump butter in center. Sprinkle generously with
sugar (brown, if preferred) and put under flame in broiler
until sugar is melted and browned; baste often. This gives
the apples a bright, varnished look. Fruit may be cooked
in the apple centers, such as bananas, raisins, stewed
figs, etc. Serve with the jellied sauce left in baking pan
and whipped or plain cream. Brown sugar and a sprinkle of
spices and raisins make a good combination. |
| Date
Pudding—Six eggs;
4 tablespoons buttered bread crumbs; 1 cup sugar; 1
teaspoon vanilla; spices; salt; 1 cup nuts; 1 cup dates
(floured) ; 1 teaspoon baking powder. Separate eggs.
Beat each—to yolks add sugar, etc., and fold into stiff
whites. Bake slowly. |
| Prune
Whip—To
the beaten whites of 4 eggs add 1 cup of finely chopped
prunes, previously cooked and stoned; 1/2
cup
sugar; ˝ cup chopped nuts, and 1 teaspoon vanilla. Pour
in baking dish; bake slowly till well set. Serve with
whipped cream. |
| Date
Pudding—Six eggs;
1 cup chopped nuts; 1 cup dates; 1 cup sugar; 4 teaspoons
bread crumbs; 1 teaspoon vanilla; 1 teaspoon baking
powder. To the beaten yolks of eggs add sugar and blend
well. Add other ingredients, dredging dates with flour.
Fold in beaten whites of eggs lastly and bake in moderate
oven 30 minutes. Cut in blocks. Serve with whipped cream. |
| Banana
Pudding—Take %
cup of sugar, 1 tablespoon of flour; 2 cups of sweet milk;
2 well-beaten eggs. Cook in double boiler until thick.
Line a bowl with vanilla wafers. Slice bananas and place a
layer over cakes. Cover with custard; then another layer
of cakes and so on till dish is full, leaving the custard
layer on top. Serve with whipped cream. This is also
delicious made with pineapple. |
|
|
PIES |
| "No soil upon
earth is so dear to our eyes |
| As the soil we first
stirred in making mud pies. |
| She may dress in
silk, she may dress in satin, |
| She may know the
languages, Greek and Latin; |
| May know fine art,
may love and sigh, |
| But she is no good
if she can't make pie." |
|
| Kentucky
Pie—Two
cups sugar; 1 cup buttermilk; pinch of soda; 4 eggs;
butter size of egg; 1/2
cup
of chopped nuts; 1 cup raisins; 1/2 teaspoon cinnamon; 1/2
teaspoon cloves; 1/2 teaspoon
spice. Make an icing out of the whites of eggs for top of
pie. Cook in rich crust. This is for two pies. |
| Pineapple
Pie—One
cup sour milk; 1 cup sugar; 3 table-spoons flour. Cook
until begins to thicken, then add 3 egg yolks, beaten; 1
small can pineapple; cook until thick. Re-move from fire
and when cool put in ready-baked crust and cover with
meringue and brown. |
| Chocolate
Pie—One cup boiling water; 1 cup sugar; 1 ounce
chocolate or 2 tablespoons cocoa; 4 tablespoons (rounded)
corn starch or flour; 2 egg yolks; 1 tablespoon butter.
Mix water, sugar, chocolate and corn starch and cook until
thick, stirring constantly; then add yolks and butter.
When real stiff put into ready-baked crust and cover with
meringue and brown. |
| Molasses
Pie—Three
eggs; 3 tablespoons flour; 3 table-spoons sweet milk; 1/2
cup molasses. Flavor with any preferred spice. Bake in one
crust. |
| Lemon
Pie—Three egg yolks; 1 cup sugar; 1 lemon juice and
grated rind; rounded tablespoon flour; 1 tablespoon
butter; lastly 3/4 cup of sour milk. Beat whites stiff and
put on top. |
| Caramel
Pie—One
cup brown sugar; 1 1/2 cups milk; 1 egg yolk; 1 tablespoon
butter; 2 tablespoons flour; 1 table-spoon vanilla. Cook
until thick. Bake pie crust and fill with mixture. Frost
with whites of 3 eggs beaten well. |
| Apple
Pie—Three
apples, sliced thin; 1/2 cup raisins and pecans; juice of
one lemon; pinch of nutmeg; lump of butter; 1 cup sugar.
Bake in double crust. |
| Pineapple
Pie—One and
a half cups sugar; yolks of 4 eggs; 2 tablespoons flour; 2
tablespoons butter; 1 1/2 cups sweet milk; 1 small can
pineapple. Cook until thick before putting into cooked
pastry. Use whites of eggs for meringue. |
| Pecan
Pie—Three
eggs; I cup sugar; tablespoon butter; 1 teaspoon flour; 1
teaspoon lemon extract; 1 cup sweet milk; 1 cup mashed
pecans. Use whites for meringue. |
| One,
Two, Three Pie Crust—One
cup flour, 2 tablespoons lard; 3 tablespoons ice water;
pinch of salt. |
|
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