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

Tuesday, August 20, 2013

Pineapple Upside Down Cake (Grandmother’s old-fashioned way)

This was in Grandmother writing and her cakes were out-of-this-world. 1943
                                                       Pineapple Upside Down Cake

1/3 cup of butter                                        ¼ teaspoon of salt
1 cup of granulated sugar                          1 teaspoon of orange extract
1 egg                                                          ½ cup of milk
1 ¾ cup of cake flour                                 3 tablespoons of butter
3 teaspoons of baking powder                   ¾ cup of brown sugar
5 or 6 slices of canned pineapple               5 or 6 cherries

Cream the butter and sugar together; add egg well beaten and flavoring.
Sift together the dry ingredients and add to the first mixture alternately with the milk.
Cream together the 3 tablespoons of butter and brown sugar.
Rub the bottom and sides of a heavy iron frying pan with the mixture.
And place slices of pineapple on the bottom and sides of the pan.
Place cherries in the middle of pineapple rings on the bottom.
Pour the cake mixture in over the pineapple and bake in moderate oven at 375 Degrees
for about 40 minutes. Check for doneness.

Then turn on round cake dish---something not china or best cake plate--She used a round skillet to put the hot cake on and served it hot.
Add whipped cream freshly made or ice cream freshly turned.

If you try this one it is great---I remember the wonderful cakes she made and served
on her veranda with all her beautiful flowers when I was very young.

© BEPH 2013 All Rights Reserved

Saturday, August 17, 2013

Spiced Cantaloupe Recipe


(No date on this recipe and the writing is very faded.)

Use under-ripe cantaloupe. If small, cut in natural sections, otherwise in pieces to suit your taste.
Remove seed and pare off the hard outer rind. Cover the sections with a salt solution---3 tablespoons
of salt to one quart of water---and soak about three hours.

The following *sirup is sufficient for seven pounds of melon: 3 cupfuls of sugar, 1½ cup full of mild vinegar, ½ teaspoon of whole cloves, 1 to 2 pieces of stick cinnamon.

Drain the melon from the salt water and simmer slowly in the *sirup until the liquid is thick and
The melon is a clear deep color. Pour into hot Mason jars and seal at once.  


© BEPH 2013 All Rights Reserved

Tuesday, August 13, 2013

Cup Cakes Recipe 1940

                                                                  Cup Cakes

Another of Great Grandmother or Grandmother’s Recipes
The date is faded, but it looks like 1940

½ cup of shortening         2 teaspoons of baking powder
1 cup of sugar                   1/8 teaspoon of salt
2 eggs                                 ½ cup of milk
1 ¾ cups of flour               1 teaspoon of vanilla

Cream shortening and add sugar gradually. Add beaten eggs. Mix and sift flour, baking powder and salt
and add alternately with the milk to the first mixture. Add vanilla and mix well. Pour into greased cup cake pans.
Bake in hot oven 400 degrees 15 to 20 minutes. When cool cover tops with frosting.

Quick Frosting
1 cup of sugar                   1 egg white
4 tablespoons of               ¼ teaspoon of vanilla
cold water

Put sugar, water and egg white in a sauce pan and cook over boiling water

© BEPH 2013 All Rights Reserved

Tuesday, August 6, 2013

President Wilson’s Fruit Cake Recipe

Witten in Great-Grandmother’s Recipe Book in 1925

1 pound butter

1 pound of sugar

1 pound of flour

12 eggs

5 pounds of raisins

1 pound of crystalized cherries

1 pound of crystalized pineapple
                                                                                             ¼ pound of guava paste

1 pound blanched and ground almonds

1 pound of pecans

1 glass of grape jelly

1 tablespoon cinnamon                                                                    

½ teaspoon of nutmeg

1 pound of citron

1 tablespoon of melted chocolate

½ teaspoon allspice

½ cup of cordial or grapefruit juice

1 cup of whiskey or grapefruit juice


There were no instructions I suppose one would mix it all together and put in buttered round cake pans.

And bake them it slow until it is done.


This sounds enormous and I wonder how it would taste---maybe one day I will be brave enough to try it.


© BEPH 2015 All Rights Reserved


PurvisBobbi44 is the sole author of this article and if it is seen anywhere

else on the Internet or in print it was taken without my consent.