Ingredients
- One pound steak
- Four potatoes
- One onion
- Two tablespoons butter
- Salt
- Pepper
- Oil or Lard
Directions
- Remove all fat and gristle from steak.
- Finely chop steak.
- Boil and mash potatoes.
- Finely dice onion.
- Fry onions in butter.
- Mix steak, mashed potatoes, and fried onions.
- Form small cakes with mixture.
- Season cakes with salt and pepper.
- Fry in oil or lard until cakes are a deep brown.
Ingredients
- Four cups of milk
- Two cups of water
- One cinnamon stick
- One lemon peel
- One teaspoon of butter
- Pinch of salt
- One tablespoon of sago (starch)
Directions
- Add milk, water, cinnamon, lemon peel, and butter to a pot.
- Bring to a boil and then add salt and starch.
- Cook until clear.
Ingredients
- Two cups buckwheat
- One cup wheat flour
- Four teaspoons baking powder
- One tablespoon sugar
- One cup of milk or water
Directions
- Mix ingredients in a bowl.
- Cook on griddle immediately.
Ingredients
- 3 cups rice
- One large spoon of lard
- One small onion cut fine
- One tablespoon pulverized sage
- One spoon of salt
- One teaspoon of pepper
- Three dozen oysters
- Two eggs
- One spoon of butter
Directions
- Put three cups rice in two cups of water over a quick fire.
- Let come to a good boil, then cover closely.
- Cook slow for one-half hour.
- Cook together in a pan the lard, onion, sage, salt, pepper, and oysters for ten minutes.
- Turn the rice out in a bowl.
- Beat two eggs and one spoon of butter into it well.
- Add the oysters and gravy, and enough juice to make soft.
- This is enough to dress a medium sized turkey.
- The oysters can be omited if desired.
— Mrs. Lilly B. Riggs
Ingredients
- Onions Cauliflower, or Asparagus
- One tablespoon butter
- One and one-half tablespoonful of flour
- One pint of hot milk
Directions
- Beat one tablespoon butter into one and one-half tablespoonful of flour.
- Boil either vegetable until tender.
- Put vegetable in baking dish.
- Cut cauliflower or asparagus into small pieces.
- Pour over butter and flour sauce.
- Pour over it one pint of hot milk.
- Cook until like custard.
- Bake one half hour.
Ingredients
- One cake of compressed yeast
- Three quarts of Graham flour
- One kitchen spoonful of lard
- One large cup of brown sugar
- One tablespoon of salt
Directions
- Well dissolve the yeast in cold water.
- Mix well the lard, sugar and salt into the flower.
- Put in your yeast.
- If set by eight in the morning, will be ready to make into loaves by three in the afternoon.
— Mrs. H. J. Mullen
Ingredients
- One can of tomatoes for twelve people
- One slice of onion
- Two bay leaves
- A few celery tops
- One teaspoonful of salt
- A dash of cayenne
- Three-quarters of a box of gelatine
- Half of a lemon
Directions
- Steam the tomatoes.
- Put the tomatoes in a sauce pan with one slice of onion, two bay leaves, a few celery tops, a teaspoonful of salt and a dash of cayenne.
- Add three-quarters of a box of gelatine to one-half cup of cold water.
- Soak for one half hour.
- Bring the gelatine to boiling point.
- Mix the tomatoes and gelatine until dissolved.
- Add the juice of half a lemon.
- Strain again.
- Pour into egg cups or moulds.
- Let stand aside on ice for four or five hours.
- When ready to use, plunge the cups in hot water for one minute.
- Turn the aspic out on lettuce leaves.
- Serve with mayonnaise.
— Mrs. F. A. Dicks
