Recipes Using Asparagus

A NICE WAY OF COOKING ASPARAGUS Take the asparagus as nearly of a size as possible, wash it, and cut off the stalks very short, leaving them not more than half an inch in length. Two quarts of water will be sufficient to boil one quart of asparagus tops. Allow a teaspoonful of salt to this quantity of water, and set it over the fire to boil. When the water is boiling hard, put in […]

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plain white soup

Start With Plain White Soup

PLAIN WHITE SOUP Into an enameled saucepan, put two ounces butter and as it melts, stir in two ounces flour. Add very gradually a breakfast cup of milk, and stir over a slow heat till quite smooth. Add three or four breakfast cupfuls of white stock, bring slowly to boil and serve. White stock is an especially nice broth having a delicate flavor, made from veal and fowl. If allowed to remain in a cool […]

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Vintage copper cookware

Using Cook Ware Properly

In the 1800s, you had to be careful of your cook ware or it might crack or warp. And if you used brass or copper ware, it might even poison you! NEW OVENS New ovens, before they are baked in, should have a fire kept up in them half a day. As soon as the wood is removed, put up the lid of the oven. It should not be used for baking until it has […]

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peanuts in their shell

Cooking With Peanuts

The PEA-NUT—or MONKEY-NUT—is especially recommended as a cure for indigestion. Almost any kind of nut will cure the habitual indigestion induced by “bolting” the food, if only it be chewed until it is liquid. Pea-nuts contain a good deal of oil, and for this reason are recommended for consumptives. They are the cheapest nuts to buy, for the reason that they are not really nuts but beans. The Spanish peanut contains more oil than the […]

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cream soup

Vintage Cream Soup Recipes

A CREAM SOUP is such a warm and nourishing dish for fall and winter. They were a popular recipe in 1800s cookbooks. CREAM OF ASPARAGUS Cook one bunch of asparagus twenty minutes, drain, and reserve the tops. Add two cups of soup stock and one slice of onion minced and boil thirty minutes. Rub through a sieve and thicken with two tablespoonfuls butter and two tablespoonfuls of flour rubbed together. Add salt, pepper, two cups milk, […]

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almond macaroons

How to Make Macaroons

Back in the 1800s, there were no oven thermometers, so cooks gauged the temperature by placing their hand in the oven and counting the seconds they could hold it there before burning. And some old recipes didn’t even tell you how long to cook a dish. You were just supposed to know through experience. From 1800s Cookbooks: Macaroons must be exempted from the charge of being tedious; they are so easily and quickly made. Take one […]

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dressing / stuffing

Recipes for Making Stuffing / Dressing

The recipes below are from Good Things to Eat by Rufus Estes, first published in 1911. GIBLET STUFFING FOR TURKEY The giblets of turkey consist of the pinions, feet, neck, and gizzard. Put the giblets in a saucepan over the fire with boiling water to cover. Sprinkle over a teaspoonful of salt and a quarter of a teaspoonful of pepper and boil gently until tender. Save the water in which the giblets were boiled to […]

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raw meat

Ways to Preserve Meat

 Meat should be kept a number of days when the weather will permit it. Beef and mutton should be kept at least a week in cold weather, and poultry three or four days. If the weather is hot, meat will keep but a short time. It should be kept in a cool, airy place, away from the flies, and if there is any danger of its spoiling, a little salt should be […]

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