Saturday, September 21, 2013

German Almond Cookie Recipe (1929)

Great-Grandmother wrote this one in her handwritten recipe book dated 1929.

1 cupful of shortening

½ cupful of white sugar

1 cupful of brown sugar

2 eggs

½ teaspoonful of vanilla

3 cupful’s of flour

¼ teaspoonful of cinnamon

¼ teaspoonful of nutmeg

½ teaspoonful of soda

¼ teaspoonful of salt

½ cupful of finely chopped almonds

Cream together the shortening and sugar.

Add eggs beaten without separating, then

the vanilla.

Shift together the flour, spices, soda and salt,

And add to the above mixture.

Add the almonds and shape into two long rolls.

Place on wax paper and store in cold place for 12 hours.

Using a sharp knife slice rather thin and bake in hot over 400 degrees.

Six to eight minutes, cookies should be light brown when done.

These are fine to keep in ice box and cook when needed.

© BEPH 2013 All Rights Reserved

Tuesday, September 17, 2013

Cranberry Vegetable Relish

                                                                1800's Dining Room

(Recipes from Great-Grandmother’s and Grandmother Handwritten Recipe Book.) 

4 cups of fresh cranberries
2 apples quartered
1 lemon quartered                                                                        

2 carrots peeled

½ cup of celery, diced
¾ cup of sugar

¼ cup of corn syrup or maple or 6 tablespoons of honey
¼ teaspoon of salt

Put cranberries, apples, lemons and carrots through food chopper. Combine

with celery, sugar, corn, syrup and salt blend.

Chill to serve. It makes 1 ¼ quarts of relish.

Great for Fall and Winter Seasonal Recipes, Holiday  Recipes, Socials, Church,
Sewing Circles and Bereavement events.


Here is a treat from their Recipe Book:

                                             For The Ladies

This menu is for a luncheon, and it is a lady-like meal with no meat dish.

Instead we use a vegetable-peanut butter loaf as the main course, which will

save on the budget. Also, don’t be frighten at the number of eggs used in the

no-meat loaf, because we use only the yolks for that, and we use the whites

of the same eggs for dessert. We do not recommend this menu for a meal

at which there will be gentlemen, for they prefer something more substantial.


Vegetable Peanut Butter Loaf

(To Serve 100 People)

24   Cups of Navy Beans

24   Cups of cooked carrots

12   Cups of dry bread crumbs

4 ½ Cups peanut butter

1 ½ Cups of bacon fat

¼    Cup of grated onion

¼    Cup of chopped parsley

2    Tablespoons of celery salt

24   Egg Yolks

 8   Cups of milk

1    teaspoon of pepper

 1   Tablespoon of salt


Put beans and carrots through the meat chopper and mix with bread crumbs.

Combine peanut butter and bacon fat and add it to vegetables. Beat egg yolks

Together with the mild and add to the vegetables mixture. Season and bake in

Greased loaf pans in a *moderate oven for one hour, or until firm and brown.

The loaf can be served hot as sliced or with white sauce or tomato sauce.

 * moderate oven 350 degrees

Winter Vegetable Salad

   (Serves 100 people)

   16 Cups of chopped cabbage

   16 Cups of diced celery

   16 Cups of grated raw carrots

   1   Cup of grated onion

   1 ½  to 2 Quarts Russian Dressing

   Combine vegetable and moisten with the dressing to suit taste.


 Prune Whip

(Serves 100 People)

15 Cups of stewed and pitted prunes

  5 Cups of Sugar

24 Egg whites

Drain the liquid from the stewed prunes, pit and chop before
Measuring. Beat egg whites stiff and add sugar. Fold in prunes
chill well and serve.

Coffee for 100 People

3 Pounds of ground coffee and six gallons of water

3 Gallons of cream

3 Cups of sugar

© BEPH 2013 All Rights Reserved

Sunday, September 8, 2013

Old-Fashioned Pumpkin-Pecan Ice Cream Recipe

Old-Fashioned Pumpkin-Pecan Ice Cream

This recipe was in Grandmother’s handwriting and I remembered it's cool sweet pumpkin taste as it melted on my tongue. It was so delicious and she made it the old-fashioned way for her grandchildren.

1 Tablespoon of cornstarch
¾ cup of sugar
½ teaspoon of cinnamon
¼ teaspoon of ginger
1 cup of milk
2 egg yolks, slightly beaten
¾ cup of cooked pumpkin, sieved
1/3 teaspoon of salt
½ cup of evaporated milk, whipped
2 egg whites, stiffly beaten
½ cup of pecans, broken

Mix together cornstarch, sugar, cinnamon, and ginger. Add milk, cook
in the upper part of double boiler until thick. Add to slightly beaten egg
yolks and cook over hot water for 5 minutes stirring constantly. Remove
from stove add pumpkin and salt. Cool. 

Whip thoroughly chilled evaporated milk. Beat egg whites to stiff peak. 
Fold whipped milk and stiffly beaten egg whites into cooled pumpkin mixture. 
Pour into automatic refrigerator tray and freeze about ¾ hour. Remove to 
chilled bowl and whip; add pecans.

Return to freezer and when almost frozen beat with a wooden spoon.
When frozen serve in individual tart shells. Garnish with sweeten whipped
cream and top with chopped orange peel or whole pecans.

 © BEPH 2013 All Rights Reserved

Monday, September 2, 2013

Household Hints From 1800’s to 1960


                         Household Hints From 1800’s to 1960

Today I am sharing household hints from my mother, grandmother and great-grandmother in their handwritten old recipe notebooks and old Webster Composition Books.
The first one was probably used on a wood stove: These are grandmother’s and great-grand mother’s hints from their old handwritten recipe books.
To clean the top of your stove use a piece of emery cloth. This will keep the stove clean and bright. This has to be a wood stove.
If a screw top of a jar or bottle will not come off, just heat it a little and it will loosen nicely.     
Use old silk stockings in an ordinary mop handle for a dry mop.
Castor oil if rubbed nightly on corns and bunions will cure both. Use the oil until the corn aches, then soak in warm water for a time and the corn can be pulled out.
To give house ferns a rich green color add a teaspoon of household ammonia to one quart of water and pour over the ferns once or twice a month.
To waterproof material take equal parts of alum, isinglass and soap. Melt each separately, then combine and paint on the wrong side of the material. Thankful for Scotchgard.
To kill dandelion roots pour gasoline from oil can in the center of the plant.
Hang an empty banana stalk in the chicken house. Chicken lice will cling to it, eat it and die.
Cut off a good-sized carrot about four inches from the top and hollow out the center. Put a small stick through, and hang upside down in a sunny window. Keep the hollow filled with water, and in a short time beautiful leaves will appear and grow up over the carrot, making a pretty and inexpensive hanging basket. This would be a good project for children to do.
To cement a stove---make a paste of equal parts of wood ashes and salt. Add cold water to make a paste and apply to stove when cold. Again it has to be a wood stove.
Household Hints from One of My Mother’s Old Recipe Notebooks
 Add a generous pinch of baking soda to your beaten egg whites and meringue will stand high.
 To eliminate ants, place a small quantity of green sage in cupboards.
 When cooking cauliflower, broccoli or cabbage, place a slice of bread over top of vegetable to eliminate odor.
Try adding ½ cup of cranberry sauce with the other fruits when making a congealed salad.
To clean aluminum ware, fill with water and add 2 tbs. Cream of tartar. Boil for five minutes.
If glue thickens, moisten with vinegar.
To make rice white and fluffy, add 1 tsp. Lemon juice.
 Squeeze lemon juice or 1 tbs. Vinegar in water of boiled potatoes to keep white.
 Peel a narrow strip around the middle of the apples before baking to prevent them from cracking.
Mark pie meringue before baking to prevent from sticking to knife when cutting a cooked pie.
Before heating milk, rinse pan with water to prevent scorching and sticking.

To eliminate food odors in the refrigerator, place about ½ cup of ground charcoal in a container and place in the refrigerator.
 Place plastic mitt or sandwich bag in shortening can to grease pans or casserole dishes.
You can avoid cloudiness in iced tea by letting freshly brewed tea come to room temperature before refrigerating. If the tea becomes cloudy pour a little boiling water into it until it clears.
A dash of salt added to coffee that has been over-cooked or reheated will freshen the taste.
To keep egg yolks, cover them with cold water: store in the refrigerator.
© BEPH 2013 All Rights Reserved