Cheese-Orange Turnovers
1 c. grated Cheddar Cheese
1/2. c. butter
1 c. sifted flour
2 T. cold water
Orange Marmelade
Mix cheese and butter into flour with a pastry blender. Add cold water and form into a ball. Refrigerate overnight. Preheat oven to 375 degrees. Take out the dough and roll very thin. Cut into circles. put 1/2 t. marmelade in the center of each, folding over and crimping edge with fork. Bake for 10 min. Keep in a tin. Reheat before serving. Makes 2-3 dozen.
Wednesday, November 14, 2007
Thursday, November 8, 2007
Recipes from a Victorian Cookbook
To Make Tea and Coffee. -Rinse the kettle and fill it from the tap (not the boiler). When it boils make your tea and coffee. Warm the teapot: allow one teaspoonful to each person and one for the pot. After filling the teapot, let it stand five minutes. Broken-leaf good tea is better than cheap tea; it does not take so much of it to make a good cup of tea. Warm your coffeepot. One ounce or one tablespoonful of ground coffee will make a pint. Pour on it one and a quarter pint of boiling water; let it stand five minutes ; clear by pouring in a little cold water and letting it stand a few minutes. This coffee could have a little more water added after the first pint had been poured off for the children. Neither tea nor coffee are good if made with water that has remained in the kettle for many hours.
Batter and Black Cap Puddings.- Eight ounces of flour, half a teaspoonful of baking powder, two eggs, a pint of milk. Mix the flour with the baking powder and a pinch of salt. Break the eggs into a cup, beat them lightly with a little of the milk, mix them by degrees quite smoothly into the flour so that there are no lumps, add the rest of the milk, grease a basin, pour the pudding in through a strainer, flour the cloth thickly after dipping it in boiling water, tie it securely, and boil gently for an hour and a half. Black cap pudding is made by throwing in a quarter of a pound of currants after the batter is in the basin.
Victorian London - Publications - Etiquette and Advice Manuals - The Scholars' Handbook of Household Management and Cookery, by W.B. Tegetmeier, 1876
Batter and Black Cap Puddings.- Eight ounces of flour, half a teaspoonful of baking powder, two eggs, a pint of milk. Mix the flour with the baking powder and a pinch of salt. Break the eggs into a cup, beat them lightly with a little of the milk, mix them by degrees quite smoothly into the flour so that there are no lumps, add the rest of the milk, grease a basin, pour the pudding in through a strainer, flour the cloth thickly after dipping it in boiling water, tie it securely, and boil gently for an hour and a half. Black cap pudding is made by throwing in a quarter of a pound of currants after the batter is in the basin.
Victorian London - Publications - Etiquette and Advice Manuals - The Scholars' Handbook of Household Management and Cookery, by W.B. Tegetmeier, 1876
Monday, November 5, 2007
Christmas Cookies--Coconut Jam Thumbprints
Coconut Jam Thumbprints
3/4 c. butter
34 c. brown sugar
1 egg, unbeaten
1 t. vanilla extract
1-1/2 c. flour
1 t. baking soda
1/2 t. salt1-1/2 c. oatmeal
Flaked coconut
Jam (Your choice of strawberry, raspberry, apricot, other)
Preheat oven to 350 degrees. Cream sugar and butter, then add egg and vanilla, cream again, beating until light and fluffy. Beat in flour, soda, salt mixture, then oats. Form into balls, then roll in coconut. Place on ungreased cookie sheet. Make a depression in the top of the cookies with your thumb. Fill with jam and bake 10-15 minutes. Makes about 3 dozen.
3/4 c. butter
34 c. brown sugar
1 egg, unbeaten
1 t. vanilla extract
1-1/2 c. flour
1 t. baking soda
1/2 t. salt1-1/2 c. oatmeal
Flaked coconut
Jam (Your choice of strawberry, raspberry, apricot, other)
Preheat oven to 350 degrees. Cream sugar and butter, then add egg and vanilla, cream again, beating until light and fluffy. Beat in flour, soda, salt mixture, then oats. Form into balls, then roll in coconut. Place on ungreased cookie sheet. Make a depression in the top of the cookies with your thumb. Fill with jam and bake 10-15 minutes. Makes about 3 dozen.
English Teacakes
English Teacakes
1-3/4 c. flour
1-1/2 t. baking powder
1/4 t. salt
1/4 c. butter
1/4 c. shortening
3/4 c. sugar
1 egg
3 T. milk
1/3 c. chopped citron
1/3 c. chopped raisins or currants
1 egg white, slightly beaten
Sugar (granulated)
Sift flour, baking powder, and salt. Cream butter, shortening and sugar together. Add egg, stir well. Add milk citron and raisins or currants and mix in. Chill.
Preheat oven to 400 degress. Roll in balls, dip in eggwhite and roll in sugar. Bake on greased baking sheet with sugar side up for 12-15 minutes. Makes about 3 dozen. Good keepers.
1-3/4 c. flour
1-1/2 t. baking powder
1/4 t. salt
1/4 c. butter
1/4 c. shortening
3/4 c. sugar
1 egg
3 T. milk
1/3 c. chopped citron
1/3 c. chopped raisins or currants
1 egg white, slightly beaten
Sugar (granulated)
Sift flour, baking powder, and salt. Cream butter, shortening and sugar together. Add egg, stir well. Add milk citron and raisins or currants and mix in. Chill.
Preheat oven to 400 degress. Roll in balls, dip in eggwhite and roll in sugar. Bake on greased baking sheet with sugar side up for 12-15 minutes. Makes about 3 dozen. Good keepers.
Suet Johnnycake (Jonnycake)
Suet Johnnycake
8 T. white cornmeal (about 1/2 c.)
Boiling water
1/2 t. salt
3 T. molasses
1 c. suet, chopped
Milk
Scald cornmeal until every grain swells. Add salt, molasses, and suet Thin batter with milk until it will drop onto skillet in rounded, shaped spoonsful. Batter needs to be thin but not too thin (1/8 in.) yet thick enough so that it can be turned. Batter should just begin to sprea as it hits skillet. Fry slowly on both sides until well browned on both sides. Makes 10 johnnycakes.
8 T. white cornmeal (about 1/2 c.)
Boiling water
1/2 t. salt
3 T. molasses
1 c. suet, chopped
Milk
Scald cornmeal until every grain swells. Add salt, molasses, and suet Thin batter with milk until it will drop onto skillet in rounded, shaped spoonsful. Batter needs to be thin but not too thin (1/8 in.) yet thick enough so that it can be turned. Batter should just begin to sprea as it hits skillet. Fry slowly on both sides until well browned on both sides. Makes 10 johnnycakes.
Suet Johnncake (Jonnycake)
Suet Johnnycake
8 T. white cornmeal (about 1/2 c.)
Boiling water
1/2 t. salt
3 T. molasses
1 c. suet, chopped
Milk
Scald cornmeal until every grain swells. Add salt, molasses, and suet Thin batter with milk until it will drop onto skillet in rounded, shaped spoonsful. Batter needs to be thin but not too thin (1/8 in.) yet thick enough so that it can be turned. Batter should just begin to sprea as it hits skillet. Fry slowly on both sides until well browned on both sides. Makes 10 johnnycakes.
8 T. white cornmeal (about 1/2 c.)
Boiling water
1/2 t. salt
3 T. molasses
1 c. suet, chopped
Milk
Scald cornmeal until every grain swells. Add salt, molasses, and suet Thin batter with milk until it will drop onto skillet in rounded, shaped spoonsful. Batter needs to be thin but not too thin (1/8 in.) yet thick enough so that it can be turned. Batter should just begin to sprea as it hits skillet. Fry slowly on both sides until well browned on both sides. Makes 10 johnnycakes.
Puree of Split Pea Soup
Puree of Split Pea Soup
1 c. yellow split peas
1-1/2 c. green split peas
16 c. water
1/4 lb. of salt pork
Chunk of ham (1/4 to 1/2 lb.)
2 stalks of celery, diced
1 carrot, peeled and sliced
1 medium onion, sliced
1/4 t. pepper
1 t. Worcestershire sauce
1 clove of garlic, minced
3 med. potatoes, peeled and diced
3 T. flour
1-1/2 c. scalded light cream
Soak peas overnight in cold water. Drain, add cold water, bring to boil, simmer for 30 min.
Meanwhile saute salt pork and ham cut into pieces together with celery, onion and carrot. Add pepper, Worcestershire sauce and garlic. Stir in flour and continue to saute stirring for 15 min. Add this to peas, put in potatoes and simmer for 2 hours. Strain through puree strainer (if too thick add boiling water) or blend in blender (Hint: do not overfill blender but puree in stages filling blender jar only about 2/3 of the way) Before adding cream, reheat soup to boiling. Serve immediately with Johhnycake. Serves 10-12.
1 c. yellow split peas
1-1/2 c. green split peas
16 c. water
1/4 lb. of salt pork
Chunk of ham (1/4 to 1/2 lb.)
2 stalks of celery, diced
1 carrot, peeled and sliced
1 medium onion, sliced
1/4 t. pepper
1 t. Worcestershire sauce
1 clove of garlic, minced
3 med. potatoes, peeled and diced
3 T. flour
1-1/2 c. scalded light cream
Soak peas overnight in cold water. Drain, add cold water, bring to boil, simmer for 30 min.
Meanwhile saute salt pork and ham cut into pieces together with celery, onion and carrot. Add pepper, Worcestershire sauce and garlic. Stir in flour and continue to saute stirring for 15 min. Add this to peas, put in potatoes and simmer for 2 hours. Strain through puree strainer (if too thick add boiling water) or blend in blender (Hint: do not overfill blender but puree in stages filling blender jar only about 2/3 of the way) Before adding cream, reheat soup to boiling. Serve immediately with Johhnycake. Serves 10-12.
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