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    Things Mother Used to Make - A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before
    Things Mother Used to Make - A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before
    Things Mother Used to Make - A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before
    Ebook206 pages41 minutes

    Things Mother Used to Make - A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before

    By Lydia Maria Gurney

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    About this ebook

    Originally published in 1913, this book contains a lovely collection of classic recipes, just like mother or grandma used to make. Including such delicious dishes as 'Huckleberry Cake', Potted Beef', 'Boston Baked Beans' and 'Pumpkin Pie', this book is a wonderful addition to anyone's recipe collection, allowing you to create dishes that will take you straight back to the past. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateDec 3, 2014
    ISBN9781447480778
    Things Mother Used to Make - A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before

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      Book preview

      Things Mother Used to Make - A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before - Lydia Maria Gurney

      THINGS MOTHER USED TO MAKE

      BY

      LYDIA MARIA GURNEY

      A COLLECTION OF OLD TIME RECIPES, SOME NEARLY ONE HUNDRED YEARS OLD AND NEVER PUBLISHED BEFORE

      INTRODUCTION

      The Things Mother Used To Make consist of old fashioned 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

      AUTHOR’S 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.

      CONTENTS

      Breads

      Bannocks

      Boston Brown Bread

      Brown Bread (Baked)

      Coffee Cakes

      Corn Meal Gems

      Cream of Tartar Biscuits

      Crullers

      Delicious Dip Toast

      Doughnuts

      Fried Bread

      German Toast

      Soft Gingerbread

      Huckleberry Cake

      Quick Graham Bread

      Graham Bread (Raised Over Night)

      Graham Muffins

      Sour Milk Griddle Cakes

      Sweet Milk Griddle Cakes

      Jenny Lind Tea Cake

      Real Johnny Cake

      New England Buns

      Nut Bread

      Oatmeal Bread

      Parker House Rolls

      Popovers

      Rye Muffins

      Breakfast Sally Lunn

      Dumplings

      New England Boiled Dinner

      Brunswick Stew

      How to Corn Beef

      Corned Beef Hash

      Breaded Pork Chops

      Potted Beef

      A Fine Way to Cook Veal

      Veal Patties

      Miscellaneous

      Boston Baked Beans

      A Breakfast Dish

      Cracker Tea for Invalids

      Crust Coffee

      Grape Juice

      Mince Meat

      Home-Made Potato Yeast

      Pickles

      Pickled Cauliflower

      Green Chopped Pickle, No. 1

      Green Chopped Pickle, No. 2

      Chili Sauce, No. 1

      Chili Sauce, No. 2

      Chili Sauce, No. 3

      Chow Chow, No. 1

      Chow Chow, No. 2

      Cold Catsup

      Corn Relish

      Home-Made Cucumber Pickles

      Quickly Made Cucumber Pickle

      Mixed Pickles

      Piccalilli, No. 1

      Piccalilli, No. 2

      Piccalilli, No. 3

      Tomato Catsup, No. 1

      Tomato Catsup, No. 2

      Pickled Watermelon Rind

      Pies

      Rich Pie Crust

      Pork Apple Pie

      Chocolate Custard Pie

      Cocoanut Pie

      Cranberry Pie

      Cream Pie

      Old-Time Custard Pie

      Frosted Lemon Pie

      Mock Mince Pie

      Pumpkin Pie, No. 1

      Pumpkin Pie, No. 2

      Rhubarb Pie

      Rolley Polys

      Squash Pie

      Cream Washington Pies

      Cream for Filling

      Preserves

      Crab Apple Jelly

      California Jam

      Canned Cherries

      Cherry Conserve

      Preserved Citron

      Currant Jelly

      Spiced Currants

      Cranberry Jelly

      Grape Conserve

      Grape Marmalade

      Grape Preserve

      Orange Marmalade

      Peach Marmalade

      To Can Peaches

      Pickled Peaches

      Ginger Pears

      Preserved Pears

      Way to Pickle Pears

      To Preserve Pineapple

      Quince Jelly

      Quince Marmalade

      Quince Sauce

      Raspberry Jam, No. 1

      Raspberry Jam, No. 2

      To Keep Rhubarb Through the Winter

      Rhubarb Marmalade

      Rhubarb Jam

      Spiced Fruit

      Puddings

      Bread Pudding

      Steamed Chocolate Pudding

      Graham Pudding

      Hasty Pudding

      Baked Indian Pudding

      Orange Pudding

      Plum Pudding

      Queen’s Pudding

      Poor Man’s Rice Pudding

      Suet Pudding

      Tapioca Cream

      Sauces

      Chocolate Sauce

      Cold Sauce

      Cranberry Sauce

      Cream Mustard

      Egg Sauce, for Chocolate Pudding

      Pudding Sauce

      Salad Dressing

      Sauce, for Graham Pudding

      Soups

      Bean Porridge

      Connecticut Clam Chowder

      Massachusetts Clam Chowder

      New England Fish Chowder

      Lamb Broth

      A Good Oyster Stew

      Potato Soup

      Vegetables

      Green Corn Fritters

      Delicious Stuffed Baked Potatoes

      Creamed Potatoes

      Scalloped Potatoes

      Baked Tomatoes

      Fried Tomatoes

      APPENDIX: HOUSEHOLD HINTS

      THINGS MOTHER USED TO MAKE

      THINGS MOTHER USED TO MAKE

      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 Molasses

      1 Teaspoonful of Salt

      1 Heaping Teaspoonful of Soda

      Stir the meals and salt together. Beat the soda into the molasses until it foams; add sour milk, mix ail 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 Molasses (scant)

      1 Cupful of Milk or Water

      1 Teaspoonful of Soda

      Put the meals and flour together. Stir soda into molasses 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

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