Mix 1 3/4 C cold cooked fowl cut fine, season with 1/2 t salt, 1/4 t celery salt, few grains of cayenne, slight grating of nutmeg, 1 t lemon juice, few drops of onion juice, 1 t finely chopped parsley, 1 C thick white sauce. Cool, shape, crumb and fry in deep fat. – Mrs. F. H. Frazelle, Toledo.
Summer Squash Fried – Cut the squash into slices a quarter of an inch thick dip in beaten egg to which has been added 1 tb water; then roll in cracker crumbs and fry upon a griddle in plenty of lard. Cook slowly until brown and tender. Turn to brown both sides. Season the crumbs with plenty of salt and pepper. – Mrs H. W. Casterlin
Hey! Just for fun and easier next-gen-media integration, I’ve set up a tumblr blog for the 100 Year Old Food posts. Expect more old ads and other book art for now. I’ll be crossposting the cooking results between here and … Continue reading
I’ve got a fun little new project. I’ve inherited an old cookbook: the 1915 edition of the Ladies’ Aid Cookbook from the Ladies of the Baptist Church in Mason Michigan.
I’ve scanned it in, and I’m going to be uploading it in bits and pieces. I’m also going to be trying out some of the recipes as I do so, and sharing the results here.
Posted in Beer, Food, Recipes
Tagged Beer, Food