| PART TWOPIONEER COOKING RECIPES HOME PAGE
PART 1 BREADMAKING
PART 2 SANDWICHES, COOKIES, FRITTERS, DOUGHNUTS, ETC.
PART 3 CAKE MAKING
PART 4 CAKE RECIPES
PART 5 MEATS, POULTRY, GAME, FISH, OYSTERS & CROQUETTES
PART 6 SOUPS & VEGETABLE DISHES
PART 7 EGGS & OMLETES
PART 8 PICKLING
PART 9 CANNING
PIONEER HOUSEHOLD TIPS 236 TIPS INCLUDING RECIPES OF ALL KINDS
SANDWICHES: Ham Sandwiches \ Chicken Sandwiches \ Apple and Celery Sandwiches \ Club Sandwiches \ Nut Sandwiches \ Sweet Sandwiches \ Salmon Sandwiches \ Nut and Cheese Sandwich \ French Sandwich \ Pimentos \ Egg Sandwiches
COOKIES: Crisp Chocolate Cookies \ Fruit Cookies \ Crumb Cakes \ Taylor Cakes \ Ginger Drop Cakes \ Mothers Caraway Cookies \ Oatmeal Cookies \ Scotch Cookies \ Nut Cookies \ Hermits \ Molasses Cookies \ Drop Ginger Cakes \ Ginger Snaps \ Ginger \ Boston Cookies \ Lemon Drops \ Rocks \ Peanut Cookies \ Cream Cookies \ Cornstarch Cookies \ Cookies \ Oatmeal Macaroons \ Mince Crisp Cookies \ Cookies(Mother Bs)
FRITTERS: Potato Fritters \ Corn Fritters \ Fried Cream Fritters \ Oyster Fritters \ Rice Cakes \ Corn Fritters or Mock Oysters
DOUGHNUTS: Doughnuts \ Improved Fat for Frying Doughnuts, Croquettes, Etc. \ Raised Doughnuts \ Snow Balls \ Fried Cakes \ Doughnuts (Fine)
DUMPLINGS: Drop Dumplings \ Always Light Dumplings \ Chicken Dumplings
GRIDDLE CAKES: Griddle Cakes \ Corn Meal Griddle Cakes \ Graham Griddle Cakes \ Buckwheat Cakes \ Egg Pancakes \ Potato CakesSANDWICHES
1. Ham Sandwiches. Put 2 small pickles and 1 pound of cold boiled ham through a meat cutter; add a dash of pepper, a tablespoonful of mixed mustard and 2 tablespoonfuls of melted butter; mix thoroughly, spread on thin slices of buttered bread, lay over top slices and cut into squares or fancy shapes.
2. Chicken Sandwiches. Take the meat of one well cooked and seasoned chicken and chop it very fine. Melt 2 tablespoonful of butter in a frying pan or skillet and when it begins to bubble add 2 tablespoonful of flour, stir and cooknot brown; then add 2 cups of sweet milk. After stirring until smooth and hot, add the chicken and 1/2 tablespoonful of curry powder and 2 dashes of paprika (quantity depending on size of chicken). After all is well warmed, set aside to cool, then spread thick on slice of buttered bread; over this sprinkle a teaspoonful of finely chopped nuts, then lay on top another slice of bread.
3. Apple and Celery Sandwiches. Chop very fine 1/2 dozen of the small inside stalks of celery and 2 large tart apples and sprinkle lightly with salt and then spread between thinly cut slices of buttered bread.
4.Club Sandwiches. Cut three thin slices of bread and then toast and butter them; place a lettuce leaf on the lower slice, on top of this a piece of boneless cooked chicken, well seasoned; then another slice of buttered toast; on top of that another lettuce leaf, topped with thin slices of hot breakfast bacon, and on this the third slice of toast; on top of this last slice of bread lay strips of pickle cut lengthwise; the bread and bacon should both be hot.
5. Nut Sandwiches. Take some chopped, roasted and salted peanuts; mix with mayonnaise, to spread easily; or, very finely chopped English walnuts may be used instead of peanuts. Spread on buttered whole wheat bread.
6. Sweet Sandwiches. Blanch and chop very fine 1 lb. of almonds and add 1 teaspoonful of orange flower water or rose water, the beaten white of an egg, 1 tablespoonful of sugar. Mix and spread on buttered bread.
7.Salmon Sandwiches. Chop fine a bit of salmon and sliced cucumber pickle, pour a little melted butter over it, dust with paprika and salt and spread on buttered bread.
8. Nut and Cheese Sandwich. Take equal parts of English walnuts(pound to a meal)and grated cheese and moisten with thick cream. Season to taste and spread on bread.
9. French Sandwich. Mash 2 hard boiled eggs very fine to a paste; add 1 Neufchatel cheese and mash together; then add a dash of cayenne pepper, a tablespoonful of onion juice and three Spanish peppers.
10. Pimentos. Make the following mayonnaise dressing; 1 egg, well beaten; add sugar and salt to taste, a lump of butter, 1 tablespoonful of flour and some vinegar; boil until it thickens; then beat and when cold add a little sweet cream. Cut the pimentos in small bits, add mayonnaise and mix all together and spread on buttered bread. Cut in any form desired.
11.Egg Sandwiches. Grate hard boiled eggs upon two slices of buttered bread, sprinkle with pepper and salt and put the two slices of bread together.COOKIES
1.Crisp Chocolate Cookies. Two cups of sugar, 1 cup of butter, 1 egg, 1 cup of sour cream, 1 teaspoonful of soda; mix with flour in soft dough; add either cocoa or chocolate, according to taste. Roll thin and bake in moderate oven.
2. Fruit Cookies Beat three eggs, light; add 1 1/2 cups of sugar, 1 cup of butter, 1 cup of molasses, 1 cup of sweet milk, 2 teaspoonfuls of soda, 1 teaspoonful each of ginger, cloves and cinnamon, 1 cup of seeded raisins and flour enough to make a stiff dough.
3. Crumb Cakes. Take three-fourths pint of lard, a pinch of salt, 1 pint of sugar, a little cinnamon, 3 pints of cake crumbs, 1 pint of Orleans molasses, 1 pint of cold water, 1 teaspoonful of soda and enough flour to roll.
4. Taylor Cakes. One cup of sugar, 1 cup of molasses, 1 cup of sour cream, 1 teaspoonful of soda, butter the size of an egg, 3 eggs, spices to taste, 4 cups of flour; drop or pan with spoon; sprinkle with sugar and bake.
5. Ginger Drop Cakes. Take one cup each of molasses, sugar, shortening and sour milk; 3 eggs; 1 teaspoonful each of soda, ginger, cinnamon and cloves; flour enough to make a stiff batter. Bake in gem pans.
6. Mothers Caraway Cookies. Two cups of sugar, 1 cup of butter, 4 tablespoonfuls of milk, 1 egg, 1 teaspoon very full of soda dissolved in 2 spoonfuls of milk. Add a handful of caraway seed. Knead hard as possible; roll thin and bake. Good without the caraway and will keep a month if the children will consent.
7. Oatmeal Cookies. One cup of shortening, lard and butter; 2 eggs; 1 1/3 cups of sugar; 1 teaspoonful of soda dissolved in a little water, just enough to dissolve the soda; 1 teaspoonful of cinnamon ; 6 tablespoonfuls of sweet milk ; 1 cup of seeded raisins, chopped ; 3 cups of oatmeal, or rolled oats ; 1 cup of flour, or enough to make a soft dough.
8. Scotch Cookies. Beat 1 cup of butter with 2 cups of sugar; add 1/2 cup of milk in which has been dissolved 1 teaspoonful of soda; beat 2 egg-whites and yolks separately; mix 2 teaspoonfuls of cream of tartar with 1/2 pound of flour, 1 teaspoonful of powdered cinnamon; mix together, adding more flour from from time to time; roll and bake quickly.
9. Nut Cookies. Six tablespoonfuls of melted butter, 8 tablespoonfuls of sugar, 4 tablespoonfuls of milk, 2 eggs, 2 teaspoonfuls of baking powder, and flour to thicken. Stir the butter into the sugar; beat eggs light, and add them butter and sugar; stir well; then add milk. Sift the powder with a little of the flour and then add a good glass of nut meats; add enough flour to roll well.
10. Hermits. Take one and one half cups of brown sugar, 1 cup of butter, 1 cup of chopped raisins, 1 cup of chopped nuts, 1 teaspoonful of cinnamon and 1 teaspoonful of soda dissolved in 1/2 cup of hot water. Then flour enough to mix like fruit cake. Drop in buttered pans and bake in moderate oven.
11. Molasses Cookies. One cup of molasses, 1 teaspoonful of soda beaten in two cups of sugar, 1 cup of butter, 2/3 cup of sour cream, 3 well beaten eggs, 1 teaspoonful of ginger, 1 teaspoonful of cinnamon, 1/2 teaspoonful of salt, and flour to make soft dough; bake in a quick oven.
12. Drop Ginger Cakes. Take one cup of sugar, 3 cups of flour, 1 cup of molasses, 1 cup of boiling water, 3/4 cup of butter, 2 eggs 1 1/2 teaspoonfuls of soda, 1 teaspoonful of ginger, 1/2 teaspoonful of cinnamon, and a little grated nutmeg.
13. Ginger Snaps. One cup each of sugar, molasses and butter, boiled together; when cool add 1 egg, 1 teaspoonful each of ginger, cinnamon and soda; flour to make a soft dough; oll very thin and bake in a quick oven.
14. Ginger Cookies.(without eggs or butter) One-half pint of warm water, 1 pint of molasses, 1 cup of lard, 1 scant tablespoonful of soda, 1 tablespoonful of ginger, 1/2 teaspoonful of baking powder, 1 cup of sugar; put one-half the sugar in cookies and use rest to sprinkle on top before baking.
15. Boston Cookies Cream one cup of butter with 1 12/ cups of sugar, add 3 eggs, dissolve 1 teaspoonful of soda in 1 1/2 tablespoonfuls of hot water and add to the mixture; then to 3 1/4 cups of flour add 1 teaspoonful of cinnamon, 1/2 teaspoonful salt; add part of flour to mixture, then 1 cup chopped walnuts, 1/2 cup raisins and 1/2 cup of currants; then add rest of flour; drop from a spoon on greased pan and bake in a moderate oven.
16. Lemon Drops. One cup granulated sugar, 2 ounces or 1 tablespoonful butter, 1/2 cup sweet milk, 2 cups flour, 2 eggs, a pinch of salt; flavor with lemon and drop on buttered pan.
17. Rocks One cup of butter, 2 cups of brown sugar, 1 teaspoonful of baking soda, 1/3 cup of hot water, 3 eggs beaten together, 1 1/2 cups of raisins or currants, 1 1/2 cups English walnuts, 3 cups of flour, 1 teaspoonful of cinnamon; drop on pans and bake in quick oven.
18. Peanut Cookies One-half cup of lard, 2 cupfuls of brown sugar, 1 cup of milk, 2 eggs, 2 teaspoonfuls of baking powder, 1 cup of ground peanuts, flour enough to make a good cake batter; roll thin; cut into cookies; bake in a quick oven.
19. Cream Cookies Two eggs, 1 cup sour cream, 1 cup butter, 2 cups sugar, 2 level teaspoonfuls soda. 20. Lemon Cookies Two and one-half cups sugar, 1 cup lard, 1 teaspoonful salt 1 pint of milk, 5 cents worth oil of lemon, 3 cents worth bakers ammonia dissolved in the milk.
21. Cornstarch Cookies Two teacups sugar, 1 teacup butter, 1 teacup sour cream, 1 teacup cornstarch, 2 eggs, 1 teaspoonful soda, flour sufficient to thicken; drop from spoon on greased tins and bake.
22. Cookies Two eggs, 1 cup sour cream, 1 cup butter, 2 cups sugar, 2 teaspoonfuls soda, and sufficient flour to roll out.
23. Oatmeal Macaroons Take 2 1/2 cups oatmeal, 1 cup of brown sugar, 1 teaspoonful baking powder, 1 even teaspoonful butter, 1 teaspoonful vanilla, 2 eggs, beaten separately, putting in the well beaten whites last. Invert a heated granite baking pan and with a fork drop the mixture on the bottom about the size of a walnut and allow room to spread. Bake quickly in hot oven.
24. Mince Crisp Cookies One cup butter, 2 cups sugar, 3 well-beaten eggs, large spoonful of milk, 2 teaspoonfuls of baking powder, enough flour to make stiff dough; flavor with lemon or nutmeg. Brush tops with milk and sugar.
25. Cookies(Mother Bs) Two eggs, 2 cups granulated sugar, 3/4 cup butter pinch of salt; mix; 1 teaspoonful soda in 1/2 cup sour milk; add flour to make a batter just thick enough to roll rather thin.FRITTERS
1. Potato Fritters One pint of boiled and mashed potato, 1/2 cup hot milk, 3 tablespoonfuls of butter, 3 spoonfuls of sugar, 2 eggs, 1 teaspoonful of salt, a little nutmeg. Add the milk, butter, sugar and seasoning to the mashed potato, and then add the eggs, well beaten; stir until very smooth and light, spread about 1/2 inch deep on buttered dish and set away to cool; when cold cut into squares, dip in beaten egg, and then in bread crumbs, and fry in brown in boiling fat; serve immediately.
2. Corn Fritters One pint of cooked sweet corn, cut from cob, or canned corn may be used, 1/2 cup sweet milk, 1 well beaten egg, 1 teaspoonful of salt, 1 teaspoonful of sugar, 1 small cup of flour 1 teaspoonful of baking powder. Drop in hot lard or butter, and fry a nice brown.
3. Fried Cream Fritters One-half cup sugar, 1 quart sweet milk, 1 cup flour; take 1 1/2 pints of milk and put on stove with sugar; wet the flour with the remainder of milk, and cook until quite thick. Pour into jelly pans that have been dipped cold water, let stand until cold, then cut in 2-inch squares, dip in egg, then in cracker crumbs, and fry in hot lard as for doughnuts, a light brown. Serve hot with maple syrup.
4. Oyster Fritters Take as many oysters as you want for fritters, and wipe them dry. Make a batter as follows: One egg, well beaten; add to it one cup of milk, 1/2 teaspoonful of salt, 1 pint of flour, and 1 heaping teaspoonful of baking powder. Dip oysters one by one in the batter and when the fat is smoking hot, drop them in and fry brown. Serve hot.
5. Rice Cakes One large cup of boiling rice, 3 eggs beaten separately, 1 level teaspoon of sugar, a little salt; beat thoroughly, and drop from a spoon into a well buttered hot skillet.
6. Corn Fritters or Mock Oysters. Grate the corn from 1/2 dozen ears of sweet corn or cut it from the cobs and run through a vegetable chopper; add 3 tablespoonfuls of sweet milk or cream, 1 tablespoonful salt, 1 egg, 1 teacup flour. Drop in hot lard and brown both sides. Make the size of an oyster. Make a plenty for they will be eaten.DOUGHNUTS
2.Improved Fat for Frying Doughnuts, Croquettes, Etc. Fry out carefully 2 1/2 lbs. of beef suet, add 1 lb. of fresh lard. After using, strain and put in small bucket and cover; may be used several times.
3. Raised Doughnuts Scald 1 pint of milk and pour over 1/2 cup of lard and 1 cup of sugar. Add 1 cup of yeast and flour to make a stiff batter and let rise over night. In the morning add 1 egg and work in flour the same as mixing bread. Let the dough rise, cut out doughnuts,rise again and fry.
4.Snow Balls Two eggs, 1 cup sugar, 4 tablespoonful of milk, 1 teaspoonful cream of tartar,1/2 teaspoonful soda, flour enough to roll into balls; fry in hot lard, dip in white of egg, and roll in fine white sugar.
5.Fried Cakes One egg, 1 cup of sugar, 2 cups of sour milk, 1 1/2 teaspoonful of lard, 2 teaspoonful soda.
6.Doughnuts (Fine). Two eggs, 1 cup sugar, 1 cup sour milk, good pinch of nutmeg, level teaspoonful soda in milk, butter almost as large as walnut, pinch of salt, flour to roll 1/2 inch thick.GEMS
1.Graham Gems One cup of sweet milk, 2 tablespoonful of melted butter, 1 egg, 3 teaspoonful baking powder, a little salt and 2 1/2 cups of graham flour. Bake slowly in gem pans.
3.Wheat Gems Three cups flour, 3 tablespoonfuls sugar, 3 teaspoonfuls baking powder; stir well; add 1 well-beaten egg, 4 tablespoonfuls melted lard, 1 1/2 cups of sweet milk or water.
1.Muffins Two eggs, a pinch of salt, 2 tablespoonfuls melted butter, 2 teaspoonfuls baking powder, 1 cup milk, enough flour to make a stiff dough; drop in muffin tins; bake in quick oven.
2.Corn Muffins One-half cup of butter or lard, 2 eggs, 3/4 cup of sugar, 1 cup of sweet milk, 2 cups of sifted flour, 1 cup of corn meal, 4 teaspoonfuls of baking powder, 1/2 teaspoonful of salt; beat thoroughly and bake quickly.WAFFLES
1.Waffles Three eggs beaten separately, 1 quart of buttermilk, piece of butter the size of a walnut, pinch of salt, 1 teaspoonful of baking soda, flour to thicken. Mix buttermilk, salt, melted butter and yolks ; then add soda which has been moistened with a little of the buttermilk ; then add flour, and lastly the beaten whites. Bake in waffle irons.
CORN DODGERSCORN PONECORN CAKE
1.Corn Dodgers Place 2 cups of corn meal in a bowl and pour over it enough boiling water to scald and moisten it. Stir it while pouring the water on; while hot add 1 tablespoonful of shortening; when cold add 1 beaten egg, 2 tablespoonfuls of milk and 1 teaspoonful of salt. Bake in gem pans or on the griddle.
2.Corn Cake Two eggs beaten light; add 1 cup sugar, 1/4 cup butter; beat light; add 1 cup milk; sift together 2 cups cornmeal, 1 cup flour, 3 teaspoonfuls of baking powder and a small teaspoonful of salt; add to mixture and bake in a moderate oven.
3.Corn Pone Two eggs, 1/2 cup of shortening, 1 1/4 cups of sugar, 1 cup of corn meal, 2 teaspoonfuls baking powder and milk to make light cake batter. Bake in slow oven.BUNS
1.Currant Buns Beat 1 egg into a cup and fill with sweet milk; mix with it 1/2 cup of yeast, 1 cup of sugar, 1/2 cup of butter, enough flour to make a soft dough. Let rise until very light; then mold currants into buns; let rise a second time in pan; before baking glaze with a little molasses or sugar and milk.
2.Buns That Boys Like To about as much light bread dough as for a loaf of bread, at the stage that it is light and ready for the pans, add 1/2 cup of lard or butter, 1/2 cup of sugar, 1 egg, 3/4 pint of warm water. Mix all to a smooth paste; thicken with flour; let rise; form into small biscuits; let rise and bake. This brings them just right for the evening meal; if wanted for midday dinner, use 1 quart of sponge in place of the dough.DUMPLINGS
1.Drop Dumplings One small cup of sweet milk or water, 1 egg, 1 teaspoonful of baking powder, flour enough to make drop batter. Very good for meat stews of any kind.
2. Always Light Dumplings To each cup of sifted flour, sift in 1 heaping teaspoonful of baking powder; salt to taste; wet with cold water and drop onto meat and bones; cover the kettle and cook 20 minutes.
3.Chicken Dumplings One cup sweet milk, 1 egg well beaten, 1 pint of sifted flour, 1/2 teaspoonful of salt, 1 tablespoonful of baking powder; stir all well together and drop the batter, a spoonful at a time, into chicken or beef broth just checked from boiling. Let boil 15 minutes. These dumplings are very nice.CRULLERS
1.Crullers Dissolve 1 teaspoonful of soda in 4 tablespoonfuls of milk, or leave out one of milk and substitute 1 of wine. Strain it into 1/2 pint of flour and 4 tablespoonfuls of melted butter or lard. Beat 4 eggs with 6 heaping tablespoonfuls of melted butter or lard. Beat 4 eggs with 6 heaping tablespoonfuls of sugar; work them into the rest of the ingredients; add flour to make stiff enough to roll out, then cut and fry in hot lard; flavor with grated nutmeg.JUMBLES
1.Jumbles One cup of butter, 2 cups of sugar, 2/3 cup of sour cream, 3 eggs, 1 teaspoonful of salt and a little nutmeg; flour to make soft dough. Bake quickly.
2.Favorite Jumbles One cup of butter, 2 cups of sugar, 1 cup of sweet milk, 4 cups of flour, 3 eggs and 3 teaspoonfuls of baking powder. Mix thoroughly and drop on buttered tins with a large spoon; sprinkle with sugar before baking.
1.American Toast To 1 egg thoroughly beaten, add a little salt and 1 cup of sweet milk. Slice light bread and dip into mixture, allowing each slice to absorb some of the milk; then brown on a hot buttered griddle. Serve very hot.
2.Good Toast Spread thin slices of light bread with butter, then cover with sugar; grate a little nutmeg and put a tablespoonful of cream on each slice; brown in the oven; serve hot.
3.Dry Beef Toast One-half cup chopped beef pickled in fragments and 1 heaping tablespoonfuls butter; put in saucepan and when hot add 2 cups sweet milk; let it boil, then put in 3 well beaten eggs and pepper to taste. Toast thin slices of bread, dip them in hot salted water, arrange on a platter and pour over them the beef gravy. Horseradish may be served with this, or apple jelly, or currant jam.GRAHAM CRACKERS
1.Graham Crackers Two teaspoonfuls of baking powder, 3/4 cup brown sugar, 1/2 cup of shortening, 1 quart of graham flour, salt to taste. Wet with milk; roll into thin cakes, using white flour for rolling out.RUSKS
1.Childrens Rusks Make soft sponge of 1 pint of milk, 1/2 cake of compressed yeast dissolved in lukewarm water, and sifted flour. Let rise over night. In the morning add 1/2 cup of melted butter, 1 teaspoonful of soda, 1 egg and a little salt. Flavor with cinnamon. Sift in flour enough to make a firm dough. Mold into rolls, place in pans, let rise again and bake in a quick oven. When done, dampen the tips slightly and sift on some powdered sugar.SCOTCH SCONES AND APPLE KOKER
1.Scotch Scones Sift together 1 quart of flour, 1/2 teaspoonful of salt, 1 teaspoonful of sugar and 2 heaping teaspoonfuls of baking powder; rub in 1 large tablespoonful of butter, cold; add 2 beaten eggs and nearly 1/2 pint of sweet milk; mix into smooth dough; knead quickly and roll out to 1/3 of an inch thickness; cut out with knife into squares about the size of soda crackers; fold each corner wise, to form triangles; place in pan and brush over with egg and milk; bake 10 minutes in hot oven.
2.Apple Koker To 1 beaten egg add 1 cup of sweet milk and one tablespoonful melted butter; thicken with 2 heaping cups flour with 2 teaspoonfuls baking powder; spread on pans; put quartered apples thick over the top and sprinkle with sugar, cinnamon or nutmeg. Put on a few small bits of butter and bake. Serve warm with cream.GRIDDLE CAKES
1.Griddle Cakes One quart of sour milk, a pinch of salt, 1 egg, 1 teaspoonful soda and flour to make of right thickness.
2.Corn Meal Griddle Cakes Take one pint of either sour milk or buttermilk, one pint of corn meal, one egg, one teaspoonful salt, one teaspoonful soda. Bake on a griddle.
3.Graham Griddle Cakes Half a pint of corn meal, half a pint of flour, one pint of graham flour, one heaping teaspoonful of sugar, half a teaspoonful salt, one egg, one pint buttermilk, one teaspoonful soda.
4.Buckwheat Cakes One quart of lukewarm water, 3 tablespoonfuls of flour, 3 tablespoonfuls of corn meal, 1 heaping teaspoonful of salt, 1/2 cake of yeast or 1/2 cup of liquid yeast, and buckwheat to make a batter thin enough to pour. Let rise over night; in the morning stir well and add 2 tablespoonfuls of molasses and 1/2 teaspoonful of soda dissolved in hot water; bake on a hot griddle. Save enough batter to raise another mixing instead of using new batter.
5.Egg Pancakes Two cups of flour, 1 teaspoonful of sugar, 1/2 teaspoonful of baking powder, 2 eggs well beaten, enough milk to make a thin batter. Bake on a hot griddle.
6.Potato Cakes Two cups of cold mashed potatoes, 1/2 cup of flour, 2/3 cup of milk, 3 eggs, 2 teaspoonfuls of baking powder, salt and pepper to taste; stir the beaten yolks and milk into the potato, then the flour and baking powder sifted together; beat thoroughly, and lastly fold in the well beaten whites; bake on a well buttered griddle.