Things Mother Used to Make

Things Mother Used to Make

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Title: Things Mother Used To Make
Author: Lydia Maria Gurney
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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=