Portal:Pilgrim Evangelical Lutheran Church

“ One fine large chicken boiled tender and chopped, 12 eggs boiled hard, 6 stuffed pickled peppers chopped, 1 cup melted butter or salad oil; 3 cups chopped celery, 1 teaspoon ground pepper, 2 tablespoons black mustard ground, 1 cup vinegar. Rub the yolks of the eggs with the butter or salad oil. If the chicken is fat, the oil taken from the water in which it is boiled is better than the salad oil. ”

“ Cut egg plants in slices, salt, dredge in flour, and fry them. Put a layer of egg plant in a pan, then a layer of meat and continue till it is all used. Add either fresh or canned tomatoes, strained, salt and pepper and roast in oven.—Mrs. Roth.
Stuffed Egg Plant.
Cut a good sized egg plant into halves and scoop out the center, leaving a wall 1⁄2 inch in thickness. To the portion taken out add 3 peeled tomatoes and chop together. Season with 1 teaspoon finely chopped onion 1 teaspoon salt, 1⁄4 teaspoon pepper, a pinch of nutmeg and 2 tablespoons of fine bread crumbs. ”

“ Bake a very rich crust in deep pie tins, when done fill with 2 good size sliced bananas. Filling: 3⁄4 cup sugar, 2 tablespoons flour, stir together. Butter size of an egg, pinch of salt, yolks of 3 eggs, 1 pint of rich milk. Stir all together and cook in double boiler until thick. Remove from fire, flavor with 1 small teaspoon vanilla and pour over bananas. Beat whites of 3 eggs to a very stiff froth, add 1⁄4 teaspoon cream of tartar, fold in 3 tablespoons of sugar, pile on top of cream and set in bottom oven to brown. ”

“ Make a dough of 1⁄4 pound lard, 1⁄4 pound butter, 4 tablespoons sugar, 2 teaspoons cinnamon, 2 egg yolks, 1⁄2 pound flour, 1⁄2 teaspoon baking powder. Work like a pie crust and place in a form with straight sides, bringing dough well up on sides of form. ”

“ When oats are well cooked but not watery, add 1 large tablespoon of salt or more, 1⁄2 teaspoon ground pepper, 1⁄2 teaspoon ground allspice, 1 tablespoon of sage, sweet marjoram and thyme mixed and mashed very fine, 1 small onion cut fine, the cracklings from one dollar's worth of leaf lard, and stir all well together, then put in a large bowl to cool. ”

“ One pint white sauce, 6 hard-boiled eggs chopped, 1⁄2 pound boiled ham chopped, salt and pepper. To make the white sauce melt 2 tablespoons butter, add 2 tablespoons flour, and then a pint of milk; boil for a few minutes. In a buttered baking dish or casserole place a layer of ham, then a layer of eggs, than a layer of white sauce. Continue until dish is filled. Sprinkle top with bread crumbs and bits of butter. Bake in oven until top is browned.—Alicia K. Steinhoff. ”

“ Make a deep pocket lengthwise in each tenderloin and fill with a dressing made of 1 cup cracker crumbs, 2 tablespoons butter, melted, seasoning and water enough to moisten, sew up pockets closely and cover tenderloin with strips of fat pork. Bake in a brisk oven 45 minutes, basting constantly with a brown sauce—2 tablespoons butter, 2 tablespoons flour, 1⁄2 teaspoon salt 1⁄4 teaspoon pepper, 1 small onion, 11⁄2 cups boiling water, 1⁄2 bay leaf. Cook onion in the butter until well browned, then remove it, add flour, seasonings and boiling water. ”

“ Dumplings for soup: 1 tablespoon butter, creamed, 1⁄2 teaspoon salt, 1 egg yolk, 1⁄2 cup milk, the beaten white of 1 egg and enough flour to thicken. Drop by spoonful into soup and boil about 15 minutes.—Mrs. H. G. Tischer.
Potato Soup
Four large potatoes, 1 small onion in which 6 cloves have been stuck, piece of celery or celery salt; cook till potatoes fall to pieces; take out onion and celery and mash the potatoes fine, pour in boiling milk until consistency of thick cream; beat one egg and take tablespoonful of butter and some canned corn into this. Season with salt.—Mrs. A. Steging. ”

“ Line a deep tin with a crust a little thicker than for fruit pies.
Filling.—Four tablespoons lemon juice, grated rind of 1 lemon, 11⁄2 cups water, 1 cup sugar, 1⁄3 cup cornstarch, 3 egg yolks. Dissolve cornstarch in 4 tablespoons of water, put remainder of water, lemon juice and 1⁄2 the sugar into double boiler and let come to boiling point, then stir in the dissolved starch. Stir constantly until well thickened, then remove from direct heat, beat remaining sugar, lemon rind and yolks until creamy and stir into hot mixture. Pour into lined pie plate and bake in steady oven until well set. ”

“ Twenty-five heads of asparagus, 3 eggs, 8 tablespoons flour, 2 large tablespoons butter, 2 large tablespoons minced ham, 3 tablespoons milk, salt and pepper. Break off the green heads as far as it is tender in 1⁄2 inch pieces, add the beaten eggs, sift in the flour, add ham, mix in the butter which must be melted but not hot, a little at a time, add milk and seasoning. Pour into well buttered mould, tie up carefully and plunge into boiling water. Boil 2 hours. Water must be kept boiling constantly. Will serve 4 or 5 persons. ”

“ Rub 1 quart can tomatoes through colander, put back in sauce pan, add 1 bay leaf and small onion. When it boils drop in the meat balls and cook 20 or 30 minutes. If gravy is too thin thicken it.—Mrs. E. S. Berndt.
Meat Balls.
Mix together equal quantities of cooked and chopped veal and raw chopped beef. Add 1⁄3 as much soaked bread crumbs as you have meat. Season with salt and pepper and stir in a raw egg, beaten. Form with the hands into balls, set in the icebox to stiffen, roll in eggs and cracker crumbs, leave in the ice box for a half hour longer, then fry in deep fat.—Mrs. A. Steging. ”

“ To be eaten with hot meats. Take 4 tablespoons of flour, 1 or 2 eggs; beat well, add milk until about as thick as a pancake batter, then add 1 small chopped onion, 2 tablespoons oatmeal, a little sage, pepper, salt, and about 11⁄2 tablespoons chopped suet, or butter. Pour into pan containing very hot fat and bake about 30 minutes in a rather hot oven. ”

“ To 9 eggs, beaten well and separately, add 11⁄2 cups sugar; to 1⁄2 pound ground sweet almonds add 2 cups bread crumbs, 1 teaspoon cinnamon, 1 teaspoon baking powder. Add this to the eggs and sugar. Bake in three layers from 15 to 20 minutes, fill with a cream filling. Let one cup of milk come to a boil then add yolks of 2 eggs, beaten with 3⁄4 cups sugar, add 3 scant teaspoons cornstarch mixed with a little milk. ”

“ To the yolks of 4 eggs add slowly 4 tablespoons oil, then 4 tablespoons vinegar. Stir over the fire till it thickens; when cooled add 4 tablespoons oil, 1 teaspoon salt, 2 teaspoons sugar, mustard to taste and lastly 1 cup whipped cream. Butter may be used instead of oil. ”

“ Grate about 3⁄4 loaf of bread, cutting off the crust; pour over it about a quart of scalded milk; a piece of butter the size of an egg; when cool add a teaspoon cinnamon, 1⁄2 cup sugar, 1⁄2 cup raisins , and 1⁄4 teaspoon baking soda dissolved in a little hot water. Beat 2 or 3 eggs very light and add last. Turn all in well greased pudding dish and bake 3⁄4 of an hour. ”

“ Brown on both sides in butter, to keep juice in steak, salt and pepper, then turn over a can of tomatoes with sauce and bake 11⁄2 hours in self-basting pan.—Mrs. O. Kleppisch.
Pot Roast with Carrots.
Make a pot roast as usual. In a separate kettle put 2 bunches of carrots scraped and cut in small pieces, 1 tablespoon butter, 2 tablespoons sugar, pinch of salt; cover with water and simmer until water has boiled off, then add gravy from the pot roast a little at a time, using just enough to keep carrots from burning. Stir often. ”

“ Make a brine of 4 quarts water and 1 pint salt, pour over vegetables and let stand 24 hours. Before you add the celery and beans heat them enough to scald and then drain. Mix 1 cup flour, 4 tablespoons ground mustard, 1 tablespoon turmeric mixed with enough vinegar to make smooth, 1 cup sugar. Add enough cold vinegar to make 2 quarts in all. Boil until it thickens, stirring all the time, add vegetables and let come to a good boil. ”

“ One pound calf's liver, 2 eggs, 3 slices white bread, 11⁄4 cups flour. Chop liver fine, add beaten eggs and bread. Allow to stand until bread is soft, then add flour, pepper and salt. Drop into boiling broth and boil about 20 minutes.—Mrs. Wm. Hinrichs.
Meat Dumplings (for Soup) .
One-half pound chopped beef and pork, 2 slices stale white bread (soaked in cold water and pressed dry) , 1 egg, 1 good sized grated onion, parsley, pepper, salt, nutmeg to taste. Mix all together, form in small balls. Boil in soup 10 minutes without a cover.—Mrs. C. B. Moellering. ”

“ Six cups of corn cut from the cob, 1 cup water, 1 tablespoon salt, 1 cup sugar. Boil 20 minutes and put in jars; seal while hot.—Mrs. F. C. Kramer.
Canned Rhubarb.
Wash and peel rhubarb; cut in about inch lengths. Put in double boiler with very little water. Let cook thoroughly and can while hot. Do not add sugar until ready to use.—Mrs. Theo. Doering.
Spiced Rhubarb.
To 21⁄2 pounds rhubarb, washed and cut into inch pieces, add 1 cup vinegar, 2 pounds sugar, and 1 tablespoon each of cinnamon and cloves. Put all into a preserving kettle and boil steadly for 1⁄2 hour. ”

“ Filling.—One package raisins, 1 package dates, put through food chopper, add 1 cup sugar, enough hot water to make soft, add 11⁄2 teaspoons vanilla; roll the cookies, cut and place a teaspoonful of the filling on cookie then place another cake on top. ”

“ To two cups of boiled rice add 1 cup of shredded pineapple and 1⁄2 pint whipped cream. Mix well and set in cool place until ready to serve. Sweeten to taste. The success of this rule depends upon the cooking of the rice. Care should be taken that the rice is done and that the grains separate.—H. E. Weisgerber.
Snow Pudding.
Two cups water, 1 cup sugar, juice of 1 lemon, 2 egg whites, 2 heaping tablespoons corn starch. Boil sugar and water, thicken with corn starch dissolved in a little cold water; boil 4 minutes, then add lemon juice. ”

“ Four cups hot water, 1⁄4 cup cold water, 2 cups sugar, 1⁄2 cup lemon juice, 1⁄2 tablespoon gelatine, 1 tablespoon yellow rind. Dissolve gelatine in cold water for 10 minutes. Boil sugar and hot water; after it begins to boil add the gelatine and lemon rind. Pour into mixing bowl and set in pan of ice water; when cold add the lemon juice, strain and freeze.—Elsa Rauschert. ”

“ Strain and put in a saucepan with 1⁄2 pound powdered sugar, set over hot water and stir over the fire until the mixture becomes thick and white; test by dropping a little into cold water; when it forms a firm ball take from fire and stir it into the whites of 3 stiffly beaten eggs. ”

“ For dressing use 1 tablespoon butter, pinch of salt, 2 tablespoons sugar, 2 tablespoons vinegar, 2 eggs, 1⁄2 pint of whipped cream. Beat up eggs in double boiler add vinegar, sugar and salt and butter, then cook until thick. Cool and add whipped cream. Mix with fruit and serve on lettuce leaves.—Mrs. R. Baur.
Hanoverian Salad.
Three medium sized beets, 2 cooked potatoes, 1⁄3 pound cooked ham, 1 small onion, several stalks celery. Chop ingredients fine, mix with cream dressing. Serve on bedof lettuce and garnish with hard boiled eggs.—Mrs. Wm. ”

“ Take about 11⁄2 pounds lean chuck and 1 pound smoked butt, cover with water and boil about two hours. Then add 2 large carrots diced, 1 large German celery root or celeriac, 1 large German parsley root, 1 large stalk leek, and boil 1 hour more; salt to taste. Boil dried peas separately, flavor with sweet marjoram and add to soup just before serving. Navy beans may be used if preferred, or dumplings are also very good. ”

“ Fried onions fairly cry aloud for a juicy beefsteak, and roast beef without potatoes, browned under the meat, never taste quite the same.
Potatoes are an accommodating sort of vegetable. They are good with all meats. ”

“ One package lemon gelatine dissolved in 1 pint boiling water, 1 cup grape-nuts, 1⁄2 pound raisins or dates, as many walnuts as desired. Mix thoroughly and pour into a dish or mould to cool and harden. ”

“ One cup sugar, 3 eggs, 1 cup flour, few grains of salt, 1 heaping teaspoon baking powder, 1 cup walnuts cut, 1 pound dates cut. Beat egg yolks with sugar until creamy; mix flour, baking powder and salt, add nuts and dates. Beat egg whites stiff and stir in. ”