Historical Cookbooks

Boil 1/2 a pig’s head until the meat comes from the bone, chop it fine
and add salt and pepper and a slice of onion minced very fine. Stir all
well together and turn into a mould. Serve cold.

(An old New England seashore dish.)
Chop the clams if large, saving the liquor that runs from them. Heat,
strain, and season this and cook the chopped clams for 10 minutes in
it. Have a thick top crust of good pastry, but none at the bottom of the
bake dish. Fill with alternate layers of the minced clams, season [...]

Sift together 2 cups of pastry flour, 1-1/2 cups of granulated yellow
corn-meal, 1/2 a cup of sugar, 1/2 a teaspoonful of salt, and 1
teaspoonful of soda. Beat 2 eggs without separating, add 2 cups of thick
sour cream or milk, and three tablespoonfuls of melted butter, and stir
into the dry mixture. Beat thoroughly and bake in [...]

Simmer 2 finely minced onions for 3/4 of an hour in a qt. of stock. Rub
through a colander and put back again on the stove. Stir 2
tablespoonfuls each of flour and butter together until smooth; add to
the soup. In another saucepan heat a cup of milk and a pinch of soda,
add this to the stock, [...]

Heat and grease a gridiron, broil a breast of lamb first on one side,
then on the other. Rub over with butter, pepper and salt. Serve on a hot
dish with mint sauce.