Old-Time Recipes


German Bread

One pint of milk, well-boiled; one teacupful of sugar; two tablespoons of lard or butter; and two-thirds of a teacupful of baker's yeast. Make a rising with the milk and yeast. When light, mix in the sugar and shortening with flour enough to make as soft a dough as can be handled. Flour the pasteboard well, roll out about one-half inch thick, put this quantity into two large pans. Make about a dozen indentures with the finger on the top. Put a small piece of butter in each, and sift over the whole one tablespoonful of sugar mixed with one teaspoonful of cinnamon. Let this stand for a second rising. When perfectly light, bake in a quick oven 15 or 20 minutes.


Stewed Cabbage

One medium-sized head of cabbage, one tablespoon of butter, and one teaspoon of salt. Remove the outside leaves of the cabbage, cut into quarters and chop, not too finely. Put to soak in cold water for a half-hour or more, if possible. Toss into boiling, salted water and cook uncovered for 20 minutes to one hour, the time varying according to the age and condition of the cabbage. Toward the latter part of the cooking, allow most of the water to evaporate. Season with butter, allowing one tablespoonful to a pint of cabbage.


Flannel Cakes

One egg, one cup of buttermilk, two tablespoons of shortening (melted) or salad oil, one cup of flour, one tablespoon of sugar, one teaspoon of baking powder, one-half teaspoon of soda, and one-half teaspoon of salt. Beat egg; add remaining ingredients in order listed and beat with beaters until smooth. To test griddle, sprinkle with few drops of water. If bubbles skitter around, heat is just right. Pour batter from tip of large spoon or from pitcher onto hot griddle. Turn pancakes as soon as they are puffed and full of bubbles, but before bubbles break. Bake other side until golden brown. This should make ten, four-inch pancakes. If using self-rising flour omit baking powder and salt, and reduce soda to one-fourth teaspoon. If desired, fold one-half cup of fresh or drained blueberries into batter.


Corn Roast

One cup of corn, one-fourth cup of cream, three-fourths cup of milk, one and one-fourth cups Granola or one and one-half cups toasted bread crumbs, one tablespoon grated onion, two eggs, and one teaspoon salt. Beat the eggs slightly; add the milk, cream, corn, salt, and Granola or bread crumbs. Let stand 15 or 20 minutes. Turn into a buttered pan, and bake in a moderate oven 30 to 40 minutes. Serve with cream sauce or white sauce.


White Sauce

Four tablespoons of butter, four tablespoons of flour, two cups of milk, and one teaspoon of salt. Heat the milk in a double boiler, but do not let it reach the scalding point. Rub the butter, flour, and salt together until smooth, then slowly pour over them the heated milk. Stir until smooth and thickened.


Thick Vegetable Soup

One-fourth cup of dried split peas, one-fourth cup of dried white beans, one cup sliced potatoes, one-half cup of sliced vegetable oysters, one and one-half cups of celery, one-half cup of turnips, one-half cup of carrots, one cup strained tomatoes, three tablespoons butter, one tablespoon chopped parsley, and one and one-half teaspoons of salt. Soak the peas and beans overnight. Cook them in water until tender. Add the other vegetables and cook until all are tender. Add sufficient water to make one and one-half quarts of soup. Add salt and butter and serve.