Recipes A Century Ago
by Dessie Harrelson
From: Goshen Trails,
Vol. 12, No. 1 - January, 1976
Printed by permission
About Boiling Eggs
There is an objection to the common way of boiling eggs which people do not understand. The white under three minutes rapid boiling becomes tough and indigestible while the Yolk is left soft. When properly cooked eggs are done evenly through like an other food. Put eggs in a dish or pail with a cover pouring upon them boiling water, 2 quarts or more to a dozen eggs, cover and let stand for 15 minutes. The heat of the water cooks the eggs slowly and evenly to a jelly-like consistency leaving the center or yolk harder than the white and the eggs taste as much richer and nicer as a fresh egg is nicer than a stale egg. No person will want to eat them boiled after having tried this method!
One quart corn meal, 1 1/2 teacups flour, 1 egg, a little syrup, 1 teaspoonful soda and 2 of cream of tarter; sweet milk to make a tin batter, salt and bake in a quick oven about half an hour.
Boiled Indian Pudding
One quart of milk, 1 pint of meal, scald the meal with the milk, 1 cup of molasses, 2, 3, or 4 eggs. Boil in a cloth or a pudding boiler two or three hours, Serve with sauce.
White Sauce for Bread Pudding
Take the whites of 2 eggs, well beaten; add to them the juice of 1 lemon, with the peel grated, and 4 tablespoons of boiling milk. Stir in 1 tablespoon of pulverized sugar.
New England Baked Beans
Take an earthen bean pot, small at the top, holding about 2 quarts. Take a quart of small beans (which are the best for baking) and after picking clean, soak in cold water over night; turn off the water the next morning; place on the tope of the beans 1 pound of clean fat salt pork; cut into squares on the top only; sprinkle a little salt over all; fill up with cold water, place in the oven at 7 a.m. and bake until 6 p.m. The New England people always bake beans all day, look at them once or twice during the day, and if dry, add a little hot water.
One pound sugar, 3/4 pound butter, 3 pounds currants, 3 pounds of raisins, 1/2 pound of citron, 8 eggs, 1 pound of flour, 1 gill of brandy, 1/2 cupful molasses; spice to suit taste.
To Preserve Berries Without Cooking
Recommended as very superior. With every pound of nice fresh berries mix 1 1/2 lbs. of white sugar--work the berries and sugar together with a spoon or wooden maul until every berry is crushed--dip into clean, dry glass cans. Fill them full and screw on covers. Place in a cool, dry cellar and shade from light.
Three ounces tartaric acid, 4 ounces Babbits salteratus, 8 ounces flour; pulverize the acid and salteratus; mix thoroughly, and box. This quantity will make a pound costing only 25 cents.
Wash for the Teeth
Dissolve 2 ounces of borax in 3 pounds of boiling water and before it is cold 1 tablespoonful of spirits of camphor, and bottle for use. A tablespoon of this mixed with an equal quantity of tepid water and applied daily with a soft brush will preserve the teeth, extirpate all tartarous adhesion, arrest decay, and make the teeth pearly white.
Things Worth Remembering
Eat meat once a day, pickles once a week, and sweetmeats once a year; a cold bath every day, walk five miles every day, and then you will have no need of paint or powder. (Young ladies take notice!)
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