From 1908 Cookbook
God’s Recipe and Ours
God has a recipe for everyone,
I am sure there is one for you.
Take 15 minutes the first of each day,
To lay on Him your burden as you pray.
Use a lot of His love as you open your heart
To the need of others about.
It will sweeten each hour, give strength for each task
And drive all bitterness out.
Take of His peace; it is promised you too.
A measure of joy and laughter is fine.
Blend this with faith, abundant and true
Add patience and meekness, to others be kind.
Yes, there is life abundant for everyone.
It is promised in His book.
But for good things to eat and hints that are fine,
May make your work easier and save you time,
Then turn the page of this book –
Give it some attention, not just one look.
Read each recipe as you are going through.
You may find them helpful even to you.
Follow each recipe with care.
Your favorite one may be there.
For this book is made up of many good dishes,
And from our hearts to yours come our best wishes.
Author Unknown
From 1908 cookbook.
This is typed exactly as it is printed in the book.
Ox-tail Soup
2 tablespoons drippings or lard.
2 ox-tails
1 large onion
1 carrot
2 sprigs parsley
1 bay leaf
2 stalks celery
2 quarts cold water or stock
2 tablespoons pearl barley
1 tablespoon flour
2 tablespoons cold water
½ cup sherry
salt and pepper, or cayenne.
Melt the fat and fry in it the carrot and onion cut into dice, also the ox-tails which have been cut in pieces. When brown add the water, also the celery, parsley and bay leaf tied together. When boiling put in the barley and simmer four hours. Remove the large bones, celery, parsley and bay leaf, and thicken the soup with the flour rubbed smooth with two tablespoons of cold water. Season rather highly, add the sherry, and serve.
Leg of Lamb
Leonard Bourney
b.Oct. 1895 to d.Oct. 1998
Contributed by: Rita Redd
Small leg of lamb
½ cup margarine
salt and pepper
1 cup white wine
Sprinkles of oregano
Place leg of lamb in large heavy pan. Melt margarine and pour over lamb. Add 1 cup white wine by pouring over lamb. Cook at 325 degrees without covering for 1 and ½ hours. As lamb is cooking baste by using spoon dipping in pan using drippings to pour over lamb, about ever 20 minutes. After lamb has cooked for 1 and ½ hours. Salt and pepper and sprinkles of oregano cook another 15 minutes.
The following recipe came from an old cookbook with no cover. Unsure of date, name or edition.
Dilly Casserole Bread
Mrs. Herbert H. Bauten
Arizona
1 pkg. Yeast
¼ cup warm water
1 cup creamed cottage cheese
2 tbsp. Sugar
1 tbsp. Minced onion
1 tbsp. Butter
2 tsp. Dill seeds
1 tsp. Salt.
¼ tsp. Baking soda
1 egg
2 ½ to 3 cups all-purpose flour
Soften yeast in water. Heat cottage cheese to lukewarm. Combine cheese, sugar, onion, butter, dill seeds, salt, soda, egg and softened yeast. Mix well; add flour until dough is stiff. Let rise for 1 hour or until doubled in size. With floured hands, shape into round ball. Place in greased 2 quart casserole. Let rise for 40 minutes. Bake at 350 degrees for 40-50 minutes. Crust should be real brown; brush with butter. Yields 8 servings.
Waxy Pecan Cake
Old handwritten recipe without name.
6 egg whites, stiffly beaten
1 Lb. Brown sugar
1 ½ cup flour
1 tsp. Baking powder
1 tsp. Salt
1 tsp vanilla
3 cups chopped nuts
Beat egg whites until stiff; slowly add brown sugar, fold in remaining ingredients. Pour into tube pan. Bake for 1 hour at 350 degrees.
Onion Rings
Verna May Wike nee Hostetter
b.1925 to d.2000
Elkhart, IN.
½ cup flour
¾ tsp. salt
¼ tsp. Pepper
½ tsp. Baking Powder
1 egg
½ cup milk
Mix one well beaten egg with ½ cup milk, then gradually stir in dry ingredients, blending well.
Dip rings of onion in batter and fry 375 degree 1& ½ to 2 inches grease in electric skillet ( or hot grease using boiler on stove.) until brown. Put on paper towels and drain. Sprinkle on salt.
Editors note: The above recipe would be using plain flour. Self-rising flour can be used, leaving out the baking powder.
Cheese Ball
G. Gail Cothran
Submitted by Elizabeth Vickers, Youth Minister, First Christian Church Rome, GA.
2 (8 oz.) pkg. Cream Cheese
1 tsp. Salt
1 small can crushed pineapple
2 Tbsp. Chopped onion
2 c. chopped nuts
Mix cream cheese, salt, pineapple, onion and 1 cup nuts. Chill overnight. Form into ball and roll in 1 cup nuts. Refrigerate.
Mint Tea
Submitted by: Ruth Moore
7 tea bags
7 mint sprigs
1 c. sugar
1 qt. Boiling water
2 ¼ c. pineapple juice
1 (6 oz.) can frozen lemonade, thawed (undiluted)
Combine first 3 ingredients. Pour boiling water over tea mixture. Cover and let stand 30 minutes. Remove tea bags and mint sprigs, discard. Transfer tea to a large pitcher. Add water, pineapple juice and lemonade concentrate. Stir well. Serve over ice. Makes 2-1/2 quarts.
Editors note: Mint is often found growing around old home places. Once the seeds are put out it comes back every year. I purchased my old home in 1978. Mint (we call it peppermint) comes up every year around my back steps. It requires very little care. Just rake the leaves off the area. Watch for it to appear each spring.
Published U.S. Legacies May 2004
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