Welcome to Grandma’s Kitchen, the place for sharing old family recipes. These recipes will help to preserver the legacies of our loved ones, plus offer others a chance to experience the same foods consumed by our ancestors. We would like to encourage you to submit your own family recipes, as well as kitchen or food related stories about your grandmother or mother.
1899 Cooking Instructions
Boiling. - Everything should be gently boiled, rather than boiled fast, in order to be tender. The water should never be allowed to stop boiling before the article is done. The kettle should be kept covered, merely raising the cover to remove the scum. When more water is needed always use boiling water, adding cold water will ruin anything.
Frying. - The fat must always be very hot, then the surface of anything is almost instantly hardened or crisped, when thrown into it; the inside is thus kept free from the grease. The same fat can be used several times for frying the same things, by straining it through a wire strainer. Frying is really boiling in hot lard.
Broiling. - The gridiron should be very hot and well greased, cover the gridiron with a baking pan, which will keep the heat in. Birds and fowls should be turned often, to be cooked evenly, without being burned. Steak should be turned often to keep the juice in, never put a fork in the lean part of the steak, when cooking, as it allows the juice to escape.
Baking. - Meats and fowls should be well basted all the time they are cooking. I would recommend all house-keepers to have a self-basting pan; by using it, less fuel is required, and you can always have nicely cooked meats, even with the most careless of cooks. Frozen meats should be immersed in cold water, until they have thawed. Meats kept a day or two before being cooked are more tender.
Egg and Bread Crumbing. - It is best to sift the bread or cracker crumbs. Always keep a jar of each kind of crumbs, which is easily done if a little is added to them every week, using scraps of bread and broken crackers. Have the egg in one plate slightly beaten, and the crumbs in another, roll the article first in the crumbs, then in the egg, then in the bread crumbs again.
Larding. - Cut firm bacon into very narrow strips with a sharp knife, place one end in a larding needle, draw it through the skin and a small bit of the meat, leaving the strip of pork in the meat. The two ends left exposed should be of equal length, and the larding may be arranged in any fanciful way to suit the cook. If you have no larding needle, the strips of pork can be tied on and thus removed before the meat is sent to the table.
Lemon Zest. - Rub lumps of loaf sugar on the yellow rind of lemons, which will absorb all of the globules of oil; then melt the sugar in the article to be flavored. Orange Zest is made in the same manner.
MISCELLANEOUS
To Baste. - To pour water or butter over meats, poultry, etc., while baking or broiling.To Blanch Almonds. - Pour boiling water over them and remove the brown skins.
When the word cup is used it means teacup.
Milk. - Sweet milk.
Dredge. - To sprinkle with flour.
Grill. - To broil.
Sante. - To semifry in a very little lard or butter, then give it the seasoning of a broil.
Roux. - Is a mixture of butter and flour cooked; that is, the butter is melted in a sauce pan, then the flour is stirred in and the pan taken immediately from the fire.
Crumb Cake
Legacy of Lizzie Fink Hostetter nee Long
1 1/2 cups sugar
3 cups flour
cup shortening
1 cup thick milk
2 tea spoons cream tarter
1 tea spoon soda
2 eggs.
Directions: Put crumbs on top.
Editors Note. This recipe did not have any baking instructions. If you can offer any suggestions, please share them with us.
Banana Oatmeal Cookies
Legacy of Verna Wike nee Hostetter
1 cup flour
1 cup sugar
tsp. Soda
1 tsp. salt
tsp. nutmeg
tsp. cinnamon
cup shortening
1 egg beaten
1 cup mashed bananas
& 1 cup quick oatmeal
cup nuts
Black Walnut Cookies
Legacy of Marion Hostetter nee Leedom
1 cup brown sugar
1 cup butter
3 eggs beaten
tsp. Soda
1 cup black walnut meats
3 cups flour
Directions: Cream butter & add sugar. Mix well. Add eggs, then flour & soda. Add nuts. Make in a roll & chill overnight. Slice and bake at 400 till straw colored.
Persimmon Pudding
Legacy of Sophia Street
1 tsp. Soda
1 cup buttermilk
2 eggs
2 cup sugar
1 cup Persimmon pulp
1 cup flour
2 tsp. baking powder
dash of cinnamon
1 cup milk
cup butter or margarine melted
Green Bean & Pea Salad
From Eldena Street
1 can French style green beans
1 can peas
1 jar pimento
1 bell pepper cut up
Celery cut up
1 onion sliced thin
Drain water from vegetables and mix together.
Salad Dressing
From Eldena Street
1 cup sugar
cup oil
cup vinegar
cup water
1 tsp. Paprika
Directions: Mix together and stir until sugar is dissolved good. Pour over vegetables and let set overnight.
Drain before serving.( I usually double the batch)
Pink Salad
Legacy of Gloria Street
1 large box Raspberry Jello
2 cup boiling water
2 cup small marshmallows
1 cup sugar
Mix until dissolved. Set in refrigerator to jell until thickened but not set. Add :
2 boxes cool whip
1 cup cottage cheese
2 cup drained pineapple crushed
1 cup chopped nuts
Beat this until fluffy. Place in refrigerator until set.
Dump Cake
From Ann Williams
1 can (1 lb. 6 oz) prepared cherry pie filling
1 can (1 lb. 4 oz.) chunk pineapple (drained) cut up a little.
1 package (1 lb 2 oz.) yellow cake mix
1 cup melted butter or margarine
1 cup flaked coconut
1 cup chopped nuts pecans or walnuts.
Directions: Preheat oven to 350. Spread pie filling in bottom of a greased (13x9) baking pan. Arrange chunk pineapple over cherries. Sprinkle cake mix over pineapple and cherry pie filling. Cover with melted butter and top with coconut and nuts. Bake 1 hour covered with aluminum foil and 15 minutes uncovered. Cool whip on top when cooled.
Published U.S. Legacies June 2004
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