Usquebaugh
This famous Irish cordial, which the French call Seubac, is prepared in various ways. In small quantities this liquor is prepared by housewives as follows: Infuse one pound of seedless raisins, half an ounce of grated nutmeg, one-forth of an ounce of pulverised cloves, as much of cardamom, the peel of a sour orange rubbed off on sugar, half a pound of brown rock-candy, and a little saffron tincture in two quarts of brandy a fortnight; stir daily; filter and bottle. (The Flowing Bowl by The 'Only William', 1892)
Sour Milk Griddle Cakes
Make a batter of a quart of sour milk and as much sifted flour as is needed to thicken so that it will run from the dish; add 2 well-beaten eggs, a teaspoonful of salt, a tablespoonful of melted butter, and a level teaspooonful of soda dissolved in a little milk or water, added last; then bake on a hot griddle, well greased; brown on both sides. Contributed by Mrs. D. F. Pryor, Luray, Missouri. (Pioneer Kitchen: A Frontier Cookbook by Ethel Reed)
Blanchard Farm Quince Pudding
Sift together 2 cups flour, 2 tsps. baking powder, and 1/2 teaspoon salt. Stir in 1 egg, beaten, 1 cup milk, and 2 tablespoons margarine, melted. Add 1 cup quince preserves and beat thoroughly. Turn out into well-buttered shallow baking dish or pie plate. Bake at 350F for 25 to 30 minutes. Cut into 6 pieces and serve with sweetened cream. (The Island Cookbook by Barbara Sherman Stetson)
Take 3 cupfuls of flour, sift with it 1 heaping teaspoonful of baking powder, and 1 tablespoonful of powdered mace; add 2 cupfuls of sugar, cream 1/2 cupful of butter with 3 eggs, add to all this 2/3 cupful of sweet milk; lastly adding a coffee-cupful of hickory or walnut meats. Line cake pans with well-buttered paper, and into this put a layer of cake mixture, then a layer of raisins upon that, then spread over this a layer of nut meats. Bake in a steady but not too hot an oven. Contributed by Mary M. Everhard, Saint Joseph, Michigan. (Pioneer Kitchen: A Frontier Cookbook by Ethel Reed)
Egg Cutlets
Put six eggs in a sauce pan, cover with cold water and simmer for an hour. Scald one pint of milk in a double boiler; rub together to a paste two tablespoonfuls of butter and four tablespoonfuls of flour; turn this into the scalded milk and stir slowly until it dissolves and thickens. Cover and cook for five minutes, then season with one teaspoonful of salt, one-half of a teaspoonful of paprika, a dash of cayenne, one teaspoonful of onion juice and a pinch of mace. Take from the fire, add the hard-boiled eggs chopped rather coarsely, and one tablespoonful of chopped parsley. Spread out on a buttered dish and set away until cold. Dust the hands lightly with flour and shape spoonfuls of the mixture in small cutlets, being careful to pat them out until of an even thickness; use as little flour as possible, or the creamy consistency will be lost. When all are shaped, dip each cutlet into slightly beaten egg, then in fine dried bread crumbs, and immerse in smoking-hot fat until golden brown. Drain on unglazed paper and serve with tomato or cream sauce. (The Settlement Cookbook 1903)
Honey Taffy
1 cup honey, 1 teaspoon butter; boil until it becomes brittle on being dropped into cold water; pour into a well-greased pan; pull when cooling. Contributed by Miss Belle Riley, Newton, Iowa. (My Favorite Receipt, 1895)
Apple Stuffing for Large Game Birds
3 cups bread crumbs
1 cup apple juice
3 cups peeled, cored, and diced apples
2 onions, finely chopped
2 stalks celery, finely chopped
6 slices of bacon, diced
6 tbsp. sugar
1 tbsp. parsley
Fry bacon and remove from skillet. With the exception of the bread crumbs, saute remaining ingredients int he bacon fat until the apples are almost tender. Add bacon and bread crumbs, mixing well and adding more crumbs if necessary. (The Great Southern Wild Game Cookbook by Sam Goolsby)
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