Favorite Recipes Compiled By Ladies Of The Cumberland Presbyterian Church
This is a great collection of recipes contributed by kind ladies of the The Cumberland Presbyterian Church
| Title | Favorite Recipes Compiled By Ladies Of The Cumberland Presbyterian Church |
| Author | Ladies Of The Cumberland Presbyterian Church |
| Publisher | Cumberland Presbyterian Church |
| Year | 1903 |
| Copyright | 1903, Cumberland Presbyterian Church |
| Amazon | Joy of Cooking: 75th Anniversary Edition - 2006 |
The Way to a Man's heart Is Through his Stomach
The Way to a Woman's heart Is Through a Man's Neat Appearance
Soups- Celery Cream Soup Boil a small cup of rice in three quarts of milk, until it will pass through a sieve; grate the white part of two heads of celery (three if ...
- Vegetables
- Rules For Cooking Vegetables Peas, potatoes, asparagus, corn on cob. summer squash, to-matoes, rice, spinach, require about half an hour to cook; always ...
- Vegetables. Part 2
- Beets German Style Boil, peel and chop; have a skillet on stove with butter hot; turn beets in; season with salt and pepper; stir well; let brown. Just before ...
- Vegetables. Part 3
- Fried Tomatoes Cut large round tomatoes in halves and flour the inside thickly; season with a little salt and pepper; allow the butter to get very hot before ...
- Meats
- Meats to be roasted or boiled, should be given the greatest amount of heat possible at first, thai the surface may be hardened and the juices retained. Pot ...
- Meats. Part 2
- Meat Euche Crust: Three cups flour, 2 level teaspoonfuls baking powder, 1 teaspoonful salt, 1/2 cup lard, enough milk to make stiff dough; roll about 1/4 inch ...
- Meats. Part 3
- Salmon Loaf Melt two tablespoonfuls butter in a sauce pan, add two eggs well beaten, two-thirds cup cracker crumbs, salt and pepper to taste, and oil from one ...
- Meats. Part 4
- To Boil Ham Remove The Bone, Place The Ham In A Clean Ham Sack, Place In A Kettle Of Cola Water, Then Add One Half Cup Vinegar And Two Tablespoonfuls Mustard; ...
- Entrees
- Celery Sandwiches U'se dainty, little baking powder biscuits, freshly baked, but cold. or white home made bread for these sandwiches. Only the very tender part ...
- Fritters
- Potato Fritters 1/2 cup sweet milk. 2 tablespoonfuls mashed potatoes, 1 teaspoon baking powder, 1 egg, 1 salt spoonful of salt, flour to make a stiff batter.
- Bread
- Rules For Making Bread Twice as much flour as wetting, is a good rule to follow, not to have bread too stiff. For four large loaves: 3 pints of liquid; butter ...
- Potato Yeast
- Three heaping tablespoonfuls flour. 2 tablespoonfuls sugar. 1 tablespoonful salt. Stir well and scald with boiling potato water, making a very stiff batter ...
- Salads
- Salad Dressing 1/2 cup lemon juice, yolks of four eggs, 3 tablespoons olive oil, 1 small teaspoon salt and pepper, 1 cup sour cream, 1 teaspoon mustard, 1 ...
- Pickles
- French Mustard Pickle 4 Quarts Green Tomatoes (Chopped), 1 Quart Small Cucumbers l quart small onions, 1 quart cauliflower. three green peppers; let all stand ...
- Dressings
- Mustard Dressing Three pints vinegar, one and one-half cups sugar, one-half cup flour, one-half pound mustard. Put mustard and sugar together with a little ...
- Chow Chow
- Chop one peck green tomatoes, 1/2 peck ripe tomatoes, six onions, 3 small heads cabbbage, 1 doz. green peppers, seeds re-moved; 3 red peppers; seeds removed; ...
- Puddings
- Graham Pudding 1 Cup Milk, 1 Cup Molasses, Lcup Raisins, 2 Cups Graham Flour, 1 Teaspoon Soda, Spices. Steam Two Hours. Mrs. W. V. Buckner. Sweet Potato ...
- Puddings. Part 2
- Plum Pudding One-half cup sugar; one cup raisins; one cup currants; one cup suet; one cup bread crumbs; one cup flour; one cup sweet milk; one-half cup ...
- Puddings. Part 3
- Graham Pudding One-half cup of molasses; 1/4 cup of butter; 1/2 cup of sweet milk; 1 1/2 cups of graham flour; 1/2 cup of raisins; 1/2 cup of currants; 1 egg; ...
- Pies
- Mince Meat Nine large lemons, juice only; 12 or more large apples; 3 pounds raisins; 3 pounds suet; 6 pounds sugar 6 ounces candied peel. Chop all well and put ...
- Cakes
- Bread Cake 1 cup raised dough, 1/2 cup of butter, 1 cup of sugar, 2 eggs, 2 sticks of grated chocolate, 1/2 teaspoonful of nutmeg and cinnamon each. 1/2 ...
- Cakes. Part 2
- Almond Filling For Cake 3 eggs, 1 pint sweet cream. 1/2 Scant cup sugar. 2 tablespoon-fuls flour, 1/2 pound almonds blanched and chopped fine. Cook in double ...
- Cakes. Part 3
- White Perfection Cake (Bride) Three Cups Sugar, One Of Butter, One Of Milk, Three Of Flour And One Of Cornstarch; Or Four Cups Of Swansdown Cake Flour. The ...
- Cakes. Part 4
- White Cake 9 Eggs, 2 Cups Sugar, 1 Cup Butter, 4 Cups Flour, 2 Teaspoonfuls Baking Powder, 1 Cup Sweet Milk. Flavor With Lemon Or Bitter Almond. Mrs. Joe ...
- Cakes. Part 5
- Mountain Cake 1 Cup Butter. 2 Cups Sugar, 1 Cup Milk. 3 Cups Flour (After Sifted). 6 Eggs, 2 Good-Sized Teaspoons Baking Powder. Stir Butter And Sugar To A ...
- Cakes. Part 6
- Silver Cake 2 cups sugar, 1 cup butter, 3 cups flour, 2 spoons baking powder, 1 cup milk, whites of five eggs, flavor. Cream butter-and sugar. Sift flour and ...
- Gingerbread
- Ginger Bread One Cup Of Sugar, One Half Cup Of Molasses, One Half Cup Of Butter, One Egg, Two And A Half Cups Of Flour (Full Cups), Teaspoonful And A Half Of ...
- Cookies
- Tea Cake Break one egg in cup and fill cup with sour cream; one level teaspoon soda, one cup brown sugar, two cups flour; flavor with cinnamon. To be eaten ...
- Doughnuts
- 2 cups sugar, 2 cups sweet milk, 3/4 cup lard. 3/4 cup good yeast, 2 eggs, nutmeg, 1/2 cup potatoes (mashed). Sponge at noon; at night add salt and small ...
- Desserts
- Italian Cream 1 quart sweet milk, 1/2 box gelatine, soaked until soft; let milk come to the boiling point; add gelatine. 4 eggs, separate yolks from the whites; ...
- Desserts. Part 2
- Charlotte Russe 1 pint cream, well whipped; beat 5 tablespoons sugar with yolks of 4 eggs; simmer together 1/2 pint milk and 1/2 oz. gelatine until gelatine is ...
- Desserts. Part 3
- Blackberry Acid Cover twelve pounds berries with two quarts water, to which add five ounces tartaric acid. Let stand forty-eight hours; strain, and to each ...
- Desserts. Part 4
- Orange Tartlets 3 large oranges (juice of 3 and rind of one), 1 cup sugar, 2 dessert spoons of butter, juice of 1/2 lemon, 3 teaspoons corn Mrs. Hattie ...
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