Recipes from 1800's Newspapers
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Pie Crust
Dissolve in a piece of saleratus the size of
a pea in a very little warm water, stir it into a cup of rich sweet
cream, mix in enough flour to make a firm dough, roll thin, little
patches of
butter quite thick over it, fold three or four times, and roll thin. Do
not pass the rolling pin backward and forward over the dough, but roll
only in one direction.
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Salt Cod with Parsnips
Soak three pounds of salt fish overnight
with the skin uppermost, and boil it about one hour, putting into it
plenty
of cold water. Meantime, pare a dozen parsnips and cut them in
quarters,
boil them half an hour or longer, until tender, drain them, and dish
them
around the fish; while the fish and parsnips are cooking, make the
following
sauce: Mix two ounces of flour and one ounce of butter or sweet
drippings over the fire until a smooth paste is made, then pour in half
a pint of boiling water gradually, stirring until the sauce is smooth;
add three
tablespoons of vinegar, season with one-half salt-spoonful of salt and
half the quantity of pepper; let the sauce boil up thoroughly for about
three minutes, and serve it with the fish and parsnips. A hard-boiled
egg chopped and added to the sauce improves it.
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Apple Pudding
Peel and core six large apples, stew them
in
six tablespoonfuls of water, with the rind of a lemon; when soft beat
them
to a pulp, add six ounces of melted butter, the same of sugar, six well
beaten eggs, half a gill of water and a teaspoon of lemon juice; line a
dish with puff paste, and when baked, stick all over the top with thin
chips of candied citron and lemon peel.
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Poor Man's Pudding
Take 2 quarts of rich milk; 1 teaspoonful of
salt; 1 teaspoonful of allspice; 3 tablespoonfuls of sugar; 3
tablespoonfuls
of molasses; two-thirds of a cupful of rice. Bake one and one-fourth
hours, or longer if the fire is slow.
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Beef Cakes
Take some cold roast beef, that which is
underdone is best, and mince it fine; mix with it grated bread crumbs
and a little chopped onion and parsley; season it with pepper and salt,
and moisten it with some beef dripping and walnut sauce; some scraped
cold tongue or grated ham will be found an improvement; form it into
broad flat cakes, and spread a layer of mashed potatoes thinly on the
top and bottom of each; lay a small bit of butter on the top of every
cake; place them on a dish and set them in an oven to brown.
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