Miss Stella s Guide to Homemaking A collection of recipes and homemaking secrets dating from 1881

Transcription

1 Miss Stella s Guide to Homemaking A collection of recipes and homemaking secrets dating from 1881 Collected by Lauren M Roy At Sugar Hollow Farm

2 Dedication This book is dedicated to my mom, my first memories of cooking are of o my 4 sisters and my mom preparing Thanksgiving dinner. the smallest of us stuffing dates & celery and the oldest having the awesome responsibility of creaming the onions. It is also dedicated d to my mother in law who taught me the joy of friendship & recipes over coffee, and from whom I ve learned so much My mother-in in-law, Pat eating Pie

3 Most of the e recipes were garnered from a house hold notebook started by Miss Stella Newton, Royalston MA on September 13, Still others were garnered from newspaper clippings, yellowed with age that showed the camaraderie of cooks and housewives from around the state sharing recipes, jokes,, and modern ways of preparing food and a little bit of themselves to each other with genuine caring. It was wonderful to me to read and reflect on how connections were made prior to this contemporary age of computers which brings me to Thank you to all the friends and neighbors that helped this cookbook come to life by sharing the recipes for food and helpful household hints that were handed down from their own Gramma s and Great Gramma s. It s through this sharing that we keep their memories & wisdom alive. And though it was done by , facebook and telephone it was no less special talking and sharing your histories while gathering the recipes. Warmly, Lauren

4 TABLE OF CONTENTS Ingredient Recipes page 4 Cakes page 5 Cookies page 13 Candy page 19 Sauces for Desserts page 21 Pies page 23 Sauces for Main Dishes page 25 Meat page 26 Pork page 26 Beef page 29 Chicken page 32 Salads, Side Dishes & casseroles page 35 Salads page 35 Side Dishes page 37 Casseroles page 39 Pickles, Condiments & Dressings page 42 Pickles page 42 Condiments page 46 Dressings page 48 Bread page 50 Recipes for things you never knew you needed (and some you may need!) need!) page 53

5 Miss Stella s Guide to Homemaking *Author s Note: I have typed the recipes as I have found them with very little change, there may seem to be some typing errors but I assure you, that s how they were spelled in the notebook and the clippings!

6 Ingredient Recipes Yeast: 1 ½ raw grated potato 1 cup white sugar 2/3 cup salt CAKE FLOUR Would you please tell me how to make my own cake flour. This appeared in your column a short time back and I kept it but now I can t find it. ~Mrs. E.M.R., Auburn To substitute all purpose flour for cake flour substract two tbs flour and add 1 ½ tbs cornstarch for each cup

7 CAKES GOLD CAKE 2 Cups of flour Yolks of 4 eggs 1 cup Sugar ½ cup butter ½ Cup scaled milk ½ tsp of baking soda 1 tsp Cream of Tartar Mix together, bake at 350 degrees for minutes, test and if done, cool HONEY BUN CAKE ~ From Gramma Pat 1 yellow cake mix ¾ cup vegetable oil 4 eggs 1 8 oz container sour cream FILLING: 1 cup brown sugar 1 tbs ground cinnamon Mix cake well spread ½ in 9 x 13 greased pans.. Mix Brown Sugar and cinnamon. Put half batter in pan sprinkle 1 half of filling. Pour other half in pan. Put the rest of the filling bake 350 for 40 minutes. ICEING: 2 cups Powdered sugar 1 tsp vanilla 4 tbs milk Pour over hot cake

8 MOUNTAIN CAKE 1 cup sugar ½ Cup Butter 2 eggs ½ cup milk or water 2 Cups flour 1 tsp cream of tartar ½ tsp baking soda Nutmeg *History of Wedding Cakes There is some history that states that a wedding cake was actually part of the religious aspect of the wedding, the breaking of bread other s suggest not. There is also some history that suggests that the reason a wedding cake was layered is because guests actually brought the cakes, layered them with applesauce. The higher the cake, the more popular the bride. The following cake recipe calls for fruit, nuts, and brandy. It was supposed that these cakes were more popular because the alcohol kept the cake longer.

9 TRADITIONAL WEDDING CAKE 8 lbs of flour 3lbs butter 3lbs sugar 6lbs currants 6lbs raisins 1lb citron 1oz cassia 1oz nutmeg 1/2oz cloves 1/2oz mace 38 eggs 2 glasses brandy 2 glasses wine 2glasses of Rosewater This makes 3 milk pan cakes and 1-2 regular pan sizes Beat the eggs, sugar and butter; sift spices into flour mix in with sugar mix alternating it with the alcohol. Stir in fruit. Put in greased and floured cake pans graduating in size from small to big. Bake at 350 degrees until knife or broom straw comes out clean.

10 Chocolate Cream Cake (during leap year use only 3 eggs ~ Miss Stella) Whites of 4 eggs 1 cup sugar ½ c butter 1 ½ c flour 1 tsp Cream Tartar ½ tsp baking soda ½ c milk Mix thoroughly bake 30 minutes Frosting 1 c sugar ½ c milk Boil 5 minutes When it boils up to froth take from the fire and add vanilla bean till thick and creamy. Pour over the cake after it cools. Then take 1 ½ squares of chocolate, dissolve in a cup over the back of the stove (on low), cool then spread over the cake. Picklecomily Cake (I have no idea what it means) 1 c sugar ½ c butter 1 whole egg and the yolk of another 2 c milk 2 c flour