Ingredients
- 1/4 pound of flour
- 1/4 pound of sugar
- 1/4 pound of butter
- 1 quart of milk
- 6 eggs
- 1 cupful of preserved cherries
Directions
- Mix 1/4 pound of flour, sugar, and butter into a quart of milk
- Boil to the consistency of custard
- Add 6 eggs (with the whites and yolks having been beaten separately)
- Stir in a cupful of cherries
- Pour into a deep pudding dish
- Set dish in a pan of water and bake for 1 hour
Ingredients
- 3 ounces of macaroni
- 1 pint of water
- 1/4 pound of Parmesan cheese
- Cayenne
- 5 tablespoons of cream
- 2 tablespoons of butter
- Breadcrumbs
Directions
- Put three ounces of macaroni into a pint of boiling water (boil until tender)
- Drain the noodles thoroughly and put into a deep earthenware pie-dish as follows:
- Grate a quarter pound of parmesan cheese
- Put a layer of macaroni
- Sprinkle a small amount of cayenne
- Put a layer of cheese
- Sprinkle a small amount of cayenne
- repeat until out of macaroni
- Mix five 5 tablespoons of cream with 2 tablespoons of butter
- Heat mixture in a saucepan until boiling
- Pour over the macaroni dish
- Toss dish together with forks until thoroughly mixed
- Dust the top with grated cheese
- Cover with a thick layer of breadcrumbs mixed with some fresh butter
- Put dish into oven for 10 minutes and serve
Ingredients
- Cooking spray
- Two teaspoons and two cups all-purpose flour
- Two cups granulated sugar
- One teaspoon baking soda
- One teaspoon ground cinnamon
- One quarter teaspoon salt
- Three quarter cup water
- One half cup butter
- One half cup unsweetened cocoa
- One half cup low-fat buttermilk
- One teaspoon vanilla extract
Directions
- Preheat oven to 375.
- Coat a 15 x 10 inch pan with cooking spray and dust with 2 teaspoons flower. Set aside.
- Combine flour, sugar, baking soda, ground cinnamon and salt in a large bowl and whisk.
- In a small sauce, pan, combine water, butter, and cocoa powder; bring to a boil, stirring frequently.
- Remove from heat and pour into flour mixture.
- Beat at medium Speed until well blended
- Add buttermilk, vanilla and eggs; beat well.
- Pour batter into prepared pan and bake at 375 for 17 minutes.
Ingredients
- One half yeast cake (whole cake in cold weather)
- One half cup cold water
- One quart lukewarm water
- One tablespoon white sugar
- One half cup lard
- One tablespoon salt
- Flour for thickness (optional)
Directions
- Dissolve yeast cake in cold water.
- Add dissolved yeast cake water to lukewarm water, white sugar, lard and salt
- Beat hard with hand: add flour to make thick dough (use gallon tin bucket with tight fitting cover).
- When dough has risen to the top, add flour to make dough stiff.
- In bucket, knead on board for fifteen minutes, using as little flour as possible.
- Keeping dough soft, make in loaves and cover.
- Once the dough has risen to the top, bake in moderately hot oven.
Ingredients
- One pound of flour
- One half pint of clotted cream
- One half pound butter
- One egg yolk
- A little salt
Directions
- Put one pound of flour on a pie-board and make a hole in the middle.
- In the hole, put one half pint of clotted cream and a little salt.
- Mix the paste lightly and let it stand for half an hour.
- Add one half pound of butter and roll it out six times.
- Form into small cakes and glid with yolk of an egg.
- Put into the oven.
Ingredients
- Cucumbers
- Salt
- Water
- Vinegar
- Spiced vinegar
Directions
- Wipe cucumbers and put in salt and water that’s strong enough to bear an egg.
- Keep the cucumbers in the mixture for 6-7 days.
- Scald in vinegar to green them.
- Directly after, put them in cold spiced vinegar .
Ingredients
- 1 lb of sausage
- 1 lb of black-eyed peas
- Seasoning of choice
- 6 cups of water
Directions
- Rinse peas until tender.
- Mix all in a big pot and bring to boil.
- Cook of medium-low (stirring occasionally) for 2 hours.
- Mix in more water or beer if it becomes dry.
- Serve over rice.
