Things Mother Used to Make

Things Mother Used to Make

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Title: Things Mother Used To Make
Author: Lydia Maria Gurney
Release Date: July, 2005 [EBook #8542] [This file was first posted on July 21, 2003]
Edition: 10
Language: English
Character set encoding: US-ASCII
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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
New York 1914

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.

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

=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 all 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 cream of tartar, soda, salt and sugar. Beat the egg, add the milk to it, and stir into the other ingredients. Bake in a gem-pan twenty minutes.

=Cream of Tartar Biscuits=
1 Pint of Flour 2 Teaspoonfuls of Cream of Tartar 1 Teaspoonful of Soda 1/2 Teaspoonful of Salt 1 Tablespoonful of Lard
Stir cream of tartar, soda, salt and lard into the flour; mix with milk or water, handling as little as possible. Roll and cut into rounds. Baking-powder can be used in place of