Old-fashioned recipes

Method

1. Prepare a stuffing of pork sausage meat, one beaten egg, and a few crumbs of bread; or, if sausages are to be served with the turkey, stuffing as for fillet of veal; in either, a little shred shalot is an improvement.
2. Stuff the bird under the breast; dredge it with flour, and put it down to a clear brisk fire; at a moderate distance the first half-hour but afterwards nearer.
3. Baste with butter; and when the turkey is plumped up, and the steam draws towards the fire, it will be nearly done; then dredge it lightly with flour, and baste it with a little more butter, first melted in the basting-ladle.
4. Serve with gravy in the dish, and bread sauce in a tureen.
5. It may be garnished with sausages, or with fried forcemeat, if veal-stuffing be used.
6. Sometimes the gizzard and liver are dipped into the yolk of an egg, sprinkled with salt and cayenne, and then put under the pinions, before the bird is put to the fire.
7. Chestnuts, stewed in gravy, are likewise eaten with turkey.
8. A very large turkey will require three hours’ roasting; one of eight or ten pounds, two hours; and a small one, an hour and a half.

Ingredients

• 70 poundsturkey, undrawn or 50 pounds dressed and drawn
• 4 poundsonions, minced, browned
• 2 poundsfat, butter preferred
• 15 poundsbread crumbs
• 2 poundsflour

Method

1. Singe, then clean the turkey well, saving heart, liver, and gizzard, which should be cooked and then minced for use in gravy or dressing.
2. To make the dressing, moisten the bread crumbs with water, mix with onions and giblets, and season with pepper and salt, sage, thyme, or other spices.
3. The bread may be soaked in oyster liquor and oysters added to the dressing. Celery, currants, or raisins may be used instead of onions. Lemon juice or nuts may be added.
4. Stuff the turkey well with dressing. Sew up with strong thread and tie wings down to the body.
5. Make a batter with the flour and fat, season with salt and pepper and rub the turkey with it before placing in oven.
6. Roast in a slow oven (200-250 F. -- 18 to 20 counts).
7. After the turkey has been in the oven about 20 minutes, add a little hot water and baste every 15 minutes until done. This generally requires about 2 1/2 hours, depending upon the quality of the fowl.
8. Last few minutes of cooking should be at high heat to brown the outside of the turkey.
9. Carve and serve hot with gravy.

Ingredients

• One poundsoft wheat bread
• 3 ouncesbeef suet
• 3eggs
• a little sweet thyme
• sweet marjoram
• pepper and salt
• and some add a gill of wine

Method

1. Fill the bird therewith and sew up, hang down to a steady solid fire, basting frequently with salt and water, and roast until a steam emits from the breast, put one third of a pound of butter into the gravy, dust flour over the bird and baste with the gravy; serve up with boiled onions and cramberry-sauce, mangoes, pickles or celery.

Method

1. Roast Turkey: Dress, clean, stuff, and truss an 8-pound turkey.
2. Spread with thick, sour cream, and let stand in ice box overnight.
3. Put on rack in dripping pan, sprinkle with salt, dredge bird and bottom of pan with flour, and lay thin strips fat bacon over breast.
4. Bake 2 and 1/2 hours, basting every 15 minutes with 1/2 cup butter, melted in 1/2 cup boiling water, and, after this is used, with fat in pan.
5. Turn turkey frequently, that it may brown evenly, removing the bacon after the first hour of the cooking.
6. Truffle Gravy: To 4 tablespoons fat remaining in pan, add 5 tablespoons flour and pour on, gradually, while stirring constantly, 2 cups stock in which giblets, neck and tips of wings have been cooked.
7. Add 1/2 teaspoon salt, few grains pepper, 1 tablespoon Madeira wine and 2 chopped truffles.

Method

1. Peel a good-sized, sound shallot, chop it up very fine, place in a saucepan on the hot range with one tablespoonful of butter, and let heat for three minutes without browning, then add a quarter of a pound of sausage meat.
2. Cook five minutes longer, then add ten finely chopped mushrooms, twelve well-pounded, cooked, peeled chestnuts; mix all well together.
3. Season with one pinch of salt, half a pinch of pepper, half a saltspoonful of powdered thyme, and a teaspoonful of finely chopped parsley.
4. Let just come to a boil, then add half an ounce of fresh bread crumbs, and twenty-four whole cooked and shelled chestnuts; mix all well together, being careful not to break the chestnuts.
5. Let cool off, and then stuff the turkey with it.

Ingredients

• 4 to 6sweet potatoes
• 2/3 cupdark corn or maple syrup
• 1orange, sliced
• 1/2 teaspoongrated orange rind
• 2 tablespoonsbutter or margarine
• 1/3 cupchopped nut meats

Method

1. Peel sweet potatoes; then slice into a buttered casserole, arranging them in layers with orange slices and chopped nut meats.
2. Dot each layer with butter and season with salt and pepper.
3. Pour syrup over them.
4. Bake in moderate oven for 1 hour.
5. A little water or orange juice may be added if needed.

Method

1. Take about half a pound of Pumpion and slice it, a handfull of tyme, a little rosemary, parsley and sweet marjorum slipped off the stalks, and chop them small, then take the cynamon, nutmeg, pepper and six cloves, and beat them, take ten eggs and beat them, then mix them and beat them all together and put in as much sugar as you think fit, then fry them like a froize*, after it is fryed, let it stand till it be cold, then fill your pye, take sliced apples thinne round wayes, and lay a rowe of the froize, and layer the apples with currents betwixt the layer while your pye is fitted, and put in a good deal of sweet Butter before you close it, when pye is baked, take six yelks of eggs, some whitewine or vergis*, and make a caudle* of this, but not too thick, cut up the lid and put it in, stir them well together whilst the eggs and pumpions be not perceived and so serve it up.

Ingredients

• Two poundsbeef, after it is chopped
• three quarters of a poundsuet
• one pound and a quartersugar
• three poundsapples
• two poundscurrants, or raisins
• One ouncecinnamon
• one ouncecloves

Method

1. Boil a tender, nice piece of beef -- any piece that is clear from sinews and gristle; boil it till it is perfectly tender.
2. When it is cold, chop it very fine, and be very careful to get out every particle of bone and gristle.
3. The suet is sweeter and better to boil half an hour or more in the liquor the beef has been boiled in; but few people do this.
4. Pare, core, and chop the apples fine.
5. If you use raisins, stone them. If you use currants, wash and dry them at the fire.
6. Put in a gill of brandy; lemon-brandy is better, if you have any prepared.
7. Make it quite moist with new cider. I should not think a quart would be too much; the more moist the better, if it does not spill out into the oven.
8. A very little pepper.
9. If you use corn meat, or tongue, for pies, it should be well soaked, and boiled very tender. If you use fresh beef, salt is necessary in the seasoning.
10. Two nutmegs add to the pleasantness of the flavor; and a bit of sweet butter, put upon the top of each pie, makes them rich, but these are not necessary.
11. Baked three quarters of an hour.
12. If your apples are rather sweet, grate in a whole lemon.

Ingredients

• 1 cupcranberries, chopped
• 1 cupraisins
• 1 cupcorn syrup
• 2 tablespoonsflour mixed with 1/4 cup cold water
• 2 tablespoonsfat

Method

1. Mix all.
2. Bring to boiling and place in double crust pastry.

Ingredients

• Pie crust for 12 double-crust 9" pies:
• 4 1/2 poundsflour
• 2 1/2 poundslard
• 1 ozsalt
• Pumpkin pie filling for 12-15 pies:
• 25 poundspumpkin
• 6 poundssugar
• 20eggs
• 1nutmeg
• 1/8 ouncecloves
• 1/8 ounceginger
• 1 ouncesalt
• 2 cansevaporated milk

Method

1. Rub lard and flour together in the hands and mix well; add sufficient water to make a moist dough. Have everything cool and work as little as possible.
2. Peel and clean the pumpkin; cut into pieces about 2 ounces each; pour 1 inch of water into a boiler, then put in the pumpkin.
3. One inch of water will be sufficient, even though the boiler be filled with pumpkin, as pumpkin contains much water.
4. Boil slowly until done, about 40 minutes.
5. Then mash well, add the beaten eggs, sugar, milk, and spices, and mix well; make the pies without a top crust, and bake slowly.

Method

1. Stew and strain the apples, to every three pints, grate the peel of a fresh lemon, add cinnamon, mace, rose-water and sugar to your taste - and bake in paste.

Method

1. Pare, quarter and core tart apples, lay in paste, cover with the same; bake half an hour, when drawn, gently raise the top crust, add sugar, butter, cinnamon, mace, wine or rose-water.

Method

1. Take fair apples, pare, core, and quarter them.
2. Take four tablespoonfuls of powdered sugar to a pie.
3. Put into a preserving pan, with the sugar, water enough to make a thin syrup; throw in a few blades of mace, boil the apple in the syrup until tender, a little at a time, so as not to break the pieces.
4. Take them out with care, and lay them in soup dishes.
5. When you have preserved apple enough for your number of pies, add to the remainder of the syrup, cinnamon and rose water, or any other spice, enough to flavor it well, and divide it among the pies.
6. Make a good paste, and line the rim of the dishes, and then cover them, leaving the pies without an under crust.
7. Bake them a light brown.

Ingredients

• Four poundboil’d beef, chopped fine, and salted
• six poundraw apple chopped also
• one poundbeef suet
• one quartWine or rich sweet cyder
• one ouncemace, and cinnamon
• a nutmeg
• two poundsraisins

Method

1. Bake in paste, three fourths of an hour.

Method

1. Boil a piece of lean fresh beef very tender; when cold, chop it very fine; then take three times the quantity of apples, pared and cored, and chopped fine; mix the meat with it, and add raisins, allspice, salt, sugar, cinnamon, and molasses, to suit the taste; incorporate the articles well together, and it will improve by standing over night, if the weather is cool; a very little ginger improves the flavor.

Method

1. Put one quart of fresh cranberries in a saucepan with a gill of cold water and three ounces of powdered sugar; place on a hot stove, stir lightly with the spatula, and let cook for fifteen minutes.
2. Remove from the fire, and rub through a sieve into a vessel, then pour it into a lined pie-plate.
3. Place it in the oven, and let it bake for twenty minutes, then take it out, and let cool thoroughly, and finish by decorating it exactly the same as for lemon cream pie meringue; return it to the oven for ten minutes, then serve.

Ingredients

• onebeef’s tongue
• a poundsuet
• a poundcurrants
• anotherof raisins
• a pound and a quartersugar
• half a poundcitron
• eightlarge apples
• a quartwine or boiled cider
• salt
• a nutmeg
• cinnamon
• cloves
• the juice and pulp of a lemon, and the rind chopped fine

Method

1. Let the meat be chopped very fine, then add the apples and chop them fine also.
2. Put the sugar into the cider or wine, and just boil it up so as to skim off the top; let it stand a few minutes, and then pour it off into a pan containing all the other ingredients.
3. Be careful, in pouring it, not to disturb any sediment there may be from the sugar.

Method

1. Pompkin Pudding No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer it, and baked in dishes three quarters of an hour.
2. Pompkin Pudding No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger in a crust, bake 1 hour.
3. Paste No. 7 : Rub one third of one pound of butter, and one pound of lard into two pound of flour, wet with four whites well beaten; water q.s. [quantum sufficit or as much as suffices] to make a paste, roll in the residue of shortening in ten or twelve rollings - bake quick.

Method

1. Take out the seeds and pare the pumpkin; stew, and strain it through a coarse sieve.
2. Take two quarts of scalded milk and eight eggs, and stir your pumpkin into it; sweeten it with sugar or molasses.
3. Salt it, and season with ginger, cinnamon, or grated lemon-peel, to your taste.
4. Bake with a bottom crust.

Ingredients

• One quartstrained pumpkin, or squash
• Two quartsmilk, and a pint of cream
• One teaspoonfulsalt, and four of ginger
• Two teaspoonfulspounded cinnamon
• Two teaspoonfulsnutmeg, and two of mace
• Tenwell-beaten eggs, and sugar to your taste

Method

1. Bake with a bottom crust and rim, till it is solid in the centre.

Method

1. Pare a small pumpkin, and take out the seeds; stew it rather dry, and strain it through a colander; add two quarts of milk, three eggs, and three table-spoonfuls of molasses; let the remainder of the sweetening (to taste) be of sugar; season it with two table-spoonfuls of ground cinnamon, one of ginger, and two teaspoonfuls of salt.

Method

1. Pare and stew the pumpkin soft, let it remain over the fire, stirring it often until quite dry.
2. When cool strain through a sieve or fine cullender, and add milk about one quart to one of pumpkin.
3. Let it warm, after they are strained together, then add molasses or sugar, a little salt, nutmeg, cinnamon, or lemon, with a spoonful of ginger and an egg or two with a handful of flour.
4. Bake in a hot oven nearly an hour.

Method

1. Take eight russetings, or lemon pippin apples; pare, core, and cut not smaller than quarters; place them as close as possible together into a pie-dish, with four cloves; rub together in a mortar some lemon-peel, with four ounces of good moist sugar, and, if agreeable, add some quince jam; cover it with puff paste; bake it an hour and a quarter.

Ingredients

• Filling for a medium-sized pie tin:
• 3 cupspared and sliced apples
• ½ cupsugar
• 1/8 teaspoonsalt
• 1 tablespoonCrisco
• ¼ teaspooncinnamon
• 1 tablespoonlemon juice
• grated rind of ½ lemon
• Plain Crisco Pastry:
• 1 1/2 cupfulsflour
• 1/2 cupfulCrisco
• 1/2 teaspoonfulsalt
• Cold water

Method

1. Sift flour and salt and cut Crisco into flour with knife until finely divided.
2. Finger tips may be used to finish blending materials.
3. Add gradually sufficient water to make stiff paste.
4. Water should be added sparingly and mixed with knife through dry ingredients.
5. Form lightly and quickly with hand into dough; roll out on slightly floured board, about one-quarter inch thick.
6. Use light motion in handling rolling-pin, and roll from center outward.

Method

1. Line a plate with a plain paste and fill with stewed sweetened cranberries, scatter sugar over the cranberries and cover with strips of paste placed across parallel in two directions to form diamonds.