Historical Cookbooks

SAVOURY CUSTARD - Allinson Vegetarian Cookery Book

Old Cook — Mon, 31 Mar 2008 05:31:07 +0000

1 quart of milk; 6 eggs, 6 oz. of grated cheese, Parmesan is the best,
but any kind of cooking cheese can be used; 1/2 a saltspoonful of
nutmeg, pepper and salt to taste. Heat the milk; meanwhile whip the
eggs well, and mix the cheese and seasoning with them. Mix well with
the hot milk, pour the mixture into a buttered pie-dish, and bake in a
moderately hot oven until set. Serve with green vegetables and
potatoes.

Dormers - 365 Luncheon Dishes

Old Cook — Mon, 31 Mar 2008 05:13:18 +0000

Chop cold beef very fine, and season it with salt and pepper, then add
some onion chopped fine and fried previously, also some rice boiled very
dry. Mix all well together and make into small rounds, flour them and
fry until brown. Serve with a hot gravy poured over them.

QUEEN’S TOMATO PIE - Allinson Vegetarian Cookery Book

Old Cook — Sun, 30 Mar 2008 05:30:14 +0000

8 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 2 lbs. of
tomatoes, 2 finely chopped onions, 1/2 oz. of butter, pepper and salt
to taste, a little boiling milk; 1 dessertspoonful of finely chopped
parsley. Cut the tomatoes into slices, and stew them gently with 1 oz.
of the butter, the onions and seasoning for 10 minutes, then add the
parsley. Soak the breadcrumbs with enough hot milk to just moisten
them through, add the eggs beaten up. Grease a pie-dish, place in it
first a layer of breadcrumbs, then one of tomatoes and so on until
full, finishing with breadcrumbs. Put the rest of the butter in little
bits on the top of the pie, and bake it until lightly brown.

German Prune Cake - 365 Luncheon Dishes

Old Cook — Sun, 30 Mar 2008 05:12:07 +0000

For this use a recipe for short cake adding more milk to make it into a
thick batter. Turn into a shallow, oblong pan and over the top press
lightly into the mixture a close layer of partly cooked prunes. Sprinkle
thickly with granulated sugar and bake in a quick oven. Serve hot.–From
“Table Talk,” Phila.

QUEEN’S ONION PIE - Allinson Vegetarian Cookery Book

Old Cook — Sat, 29 Mar 2008 05:26:58 +0000

3 lbs of Spanish onions, 3 breakfastcupfuls of Allinson breadcrumbs, 3
eggs, 3 oz. of butter, 1 teaspoonful of mixed herbs, 1 tablespoonful
of finely chopped parsley, pepper and salt to taste, and a little hot
milk. Stew the onions in 2 oz. of butter, adding the herbs and
seasoning. Prepare the breadcrumbs in the same way as for “Queen’s
Onion and Apple Pie,” place the onions and breadcrumbs in layers as in
the previous recipe, and bake 1 hour.

Beef Cutlets - 365 Luncheon Recipes

Old Cook — Sat, 29 Mar 2008 05:11:16 +0000

Trim and cut like cutlets some slices of beef; season. Fry on both sides
until done; sprinkle over them chopped parsley, place on a dish and
serve with a brown gravy.

QUEEN’S APPLE AND ONION PIE - Allinson Vegetarian Cookery Book

Old Cook — Fri, 28 Mar 2008 05:24:12 +0000

3 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 1-1/2 lbs. of
apples, 2 lbs. of Spanish onions, 2 oz. of butter, 1/2 teaspoonful of
spice, pepper and salt to taste, and a little hot milk; cut into
slices the onions and apples, stew them gently (without adding-water)
with 1 oz. of the butter, the spice and seasoning until quite tender.
Mix the breadcrumbs with the eggs, well beaten, and enough hot milk to
smooth the breadcrumbs; butter a pie-dish with 1/2 oz. of butter,
place a layer of breadcrumbs in your dish, a layer of apple and onion,
repeat this until your dish is full, finishing with breadcrumbs. Place
the rest of the butter on the top in little bits, and bake the pie for
1 hour. Serve with brown gravy.

Cheese Fondue No. 1. - 365 Luncheon Dishes

Old Cook — Fri, 28 Mar 2008 05:10:28 +0000

Beat 5 eggs without separating. When light, add 1 cupful of grated
Swiss or mild American cheese, 1/2 a teaspoonful of salt, 1/4 of a
teaspoonful of white pepper, and three tablespoonfuls of butter cut into
bits. Cook in a double boiler until the cheese has melted and the
mixture is smooth and as thick as custard. Pour over hot buttered toast
and send at once to the table.–”Table Talk,” Phila.

POTATOES AND MUSHROOM STEW - Allinson Vegetarian Cookery Book

Old Cook — Thu, 27 Mar 2008 05:22:55 +0000

1-1/2 lbs. of potatoes, 1 Spanish onion, 1/2 lb. of mushrooms, 1 oz.
of butter, pepper and salt, and 1 teaspoonful of Allinson cornflour
for thickening. Peel, wash, and cut into pieces the potatoes; chop up
the onion, and set both over the fire with 1 pint of water, the butter
and seasoning; let cook until the potatoes are about half done.
Meanwhile skin, wash, and cut into pieces the mushrooms, add them to
the other ingredients, and let all stew together until tender. Thicken
the liquid with the cornflour, boil up, and serve.

Clams Sauteed and Creamed - 365 Luncheon Dishes

Old Cook — Thu, 27 Mar 2008 05:09:32 +0000

Chop fine two strings of soft shell clams after washing them. Melt one
large tablespoonful of butter in a frying pan, add the clams and stir
frequently until they are nicely browned. Keep well broken with a spoon.
When browned dredge over them 1 heaping tablespoonful of butter and stir
again until it is absorbed and browned, then add gradually 1 cupful of
milk, stirring until it is smooth and thick. Season well with salt and
pepper, simmer for 5 minutes and serve on toast.–”Table Talk,” Phila.