Wednesday, February 27, 2013

Boston Baked Bean Salad. Sliced Pim-Olas and Pickle Garnish

Boston Baked Bean Salad. Sliced Pim-Olas and Pickle Garnish

The quantity of oil to be used in this salad will depend upon the quantity of pork used in cooking the beans. Often, when the dish is intended for sedentary people, no pork is used. In this case three or four tablespoonfuls of oil will be none too much for a pint of beans.

Into this stir about half a teaspoonful of paprika, a few drops of onion juice, and, very gradually, two tablespoonfuls of vinegar.

Mix this through the beans, and turn them on or into the serving-dish. Cover, and let stand half an hour in a cool place. Finish with slices of Pim-Olas and fans cut from tiny cucumber pickles. To cut the fans use a shap thin bladed knife to slice a teaspoonful of fine cut chives is considered the best form in which onions can be introduced into bean salad.

Bibliographic information: Title: The Boston Cooking School Magazine of Culinary Science and Domestic Economics, Volume 8. Author: Janet McKenzie Hill. Contributors: Boston Cooking School (Boston, Mass.), Boston Cooking-School Corporation. Publisher: Boston Cooking-School Magazine, 1904. Original from: the University of Michigan. Digitized: Dec 11, 2008.


Friday, February 22, 2013



One cup of wheat flour, one quart of entire wheat flour, one pint of water or milk, one teaspoonful of butter, onehalf teaspoonful of salt, one-quarter of a cake of compressed yeast. Sweeten to taste. This makes two loaves. - Mrs. S. H. Joslin.


One pint of milk scalded and cooled, with two tablespoonfuls of sugar, and two tablespoonfuls of butter in it. One teaspoonful of salt, one-half cake of compressed yeast, dissolved in one-half cup of water, six cups (full) of Franklin flour; mix in the evening, in the order given. Have the dish warm and also the flour. Always sift the flour. In the morning, stir it down, and shape into loaves, using no additional flour, and set to rise in the pans. When well risen, bake in an oven not quite hot enough for white bread, and a little longer. It may be used as biscuit or rolls - Mrs. E. F. Lane.


To one quart of new milk add a tablespoonful of butter, salt, one-half cake of yeast, three tablespoonfuls of sugar. Mix as stiff as possible, then knead upon a board until light; put in mixing bowl and raise over night; in the morning, cut down and raise again; when light, knead and put in pans. This same rules make very nice rolls, cut and brush over with butter, fold over and place on tins two inches apart. Let them rise until very light = Mrs. G. H. Richards.


Title: Choice recipes. Authors" First Congregational Society (Keene, N.H.). Ladies, First Congregational Society. Ladies. Publisher: Sentinel Printing, 1898
Original from: Harvard University. Digitized: Jul 21, 2008/ Length: 192 pages. Subjects Cooking › General

Monday, February 18, 2013

Tomato Soup

Take one can of stewed tomatoes and strain them to take the seeds out; put on the stove and put in one-half teaspoonful of soda, a small piece of butter, some salt and pepper, and have two cups of milk hot, and just before serving put the milk into the tomatoes and pour over crackers. - Mrs. S. P. Corbett

Peel four large, ripe tomatoes in one quart of boiling water, cook until soft. Strain and return to fire, stir in a teaspoonful of soda, and while it is still foaming add one pint of boiling milk, a large piece of butter, pepper and salt; thicken with cracker dust. Roll three or four crackers fine. - Emma E.Guy

Creamed Tomato Soup, Put milk in double boiler with slice of onion. Mix flour with a little milk, and when milk is hot add, stirring constantly for about 20 minutes. Remove onion, cook tomatoes until done, and then add the soda and sugar in tomatoes. Strain and add the milk, put butter, salt and pepper in tureen and strain the soup over it. - Mrs. S. Chase.

INTRODUCTION: We wish to express to all who have contributed recipes our hearty thanks, and regret that lack of space forbids our use of all which have been received. We wish also to thank our advertisers who have so generously helped toward the financial success of our first attempt at book-making. We hope all purchasers will find our little book of assistance in the difficult art of cooking, regretting that we cannot in some way impart to the recipes the "knack" which many of the donors possess. - The Class.

Title: A book of tested recipes. Author: Baptist Church (Norwood, Mass.). Ladies Aid Society. Publisher: The Society, 1907. Original from: Harvard University. Digitized: Jan 15, 2008. Length: 104 pages.

Wednesday, February 13, 2013

Kishke, Kishka, aka Stuffed Derma

Kishke also known as stuffed derma, is a Jewish dish traditionally made from beef intestine (casing) stuffed with flour or matzo meal, schmaltz and spices. In modern cooking, edible synthetic casings often replace the beef intestine. Kishke is a common addition to Ashkenazi-style cholent.

Prepared kishke is sold in some kosher butcheries and delicatessen; in Israel it is available in the frozen-food section of most supermarkets. Non-traditional varieties include kishke stuffed with rice and kishke stuffed with diced chicken livers and ground gizzards. There are also vegetarian kishke recipes.

The stuffed sausage is usually placed on top of the assembled cholent and cooked overnight in the same pot. Alternatively it can be cooked in salted water with vegetable oil added or baked in a dish, and served separately with flour-thickened gravy made from the cooking liquids.

Kishka or kishke (Slovene: kašnica; Belarusian кішка, kishka; Polish: kiszka / kaszanka; Romanian chişcă Silesian krupńok; Yiddish kishke; Hebrew קישקע; Russian Кишка) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain.

The dish is popular across Eastern Europe as well as with immigrant communities from those areas. It is also eaten by Ashkenazi Jews who prepare their version according to kashrut dietary laws. The name itself is Slavic in origin, and literally means "gut" or "intestine."

Kishke Recipe

3 feet Beef casing
1 cup Flour sifted
1/2 cup Matzo
or cracker meal
1/4 cup Grated

1 1/2 teaspoons Salt
1/4 teaspoon Pepper
1 teaspoon Paprika
1 cup Chicken fat
2 Onions sliced
One Eastern European kishka type is kaszanka, a blood sausage made with pig's blood and buckwheat or barley, with pig intestines used as a casing. Similar to black pudding, it is traditionally served at breakfast.

Kishkas can also be made with an organ meat, such as liver and various grain stuffings. The cooked kishke can range in color from grey-white to brownish-orange, depending on how much paprika is used and the other ingredients. There are also vegetarian kishka recipes.

The sausages are popular in areas of the Midwestern United States, where many Poles emigrated. There are numerous mail order companies and delis that sell various kishkas. As blood is often used as an ingredient, kishkas are considered an acquired taste.
  • Wash the casing in cold water and scrape the inside. Cut casing in half and sew one end of each half.
  • Blend well the flour, meal, grated onion, salt, pepper, paprika and 3/4 cup of the fat. Stuff the casings and sew the open ends. Cook in boiling salted water 1 hour. Drain.
  • Spread the remaining fat and the sliced onions in a baking dish. Arrange the kishke over it. Roast in a 350 degree oven 1 1/2 hours, basting frequently. Or, if you prefer, you can roast it in the same pan with meat or poultry with which it will be served. Slice and serve.
  • Serves 8 to 10.
[This recipe courtesy of Foodista via Creative Commons]

Text Credits: Wikipedia || Foodista
Image Credit: Wikimediacommons

Monday, February 11, 2013


The Middle English word Pancake appears in English in the 1400s. A pancake is a thin, flat, round cake prepared from a batter and cooked on a hot griddle or frying pan. In Britain it is made without a raising agent, and is similar to a crêpe. In America, a raising agent is used (typically baking powder). The American pancake is similar to a Scotch pancake or drop scone.

They may be served at any time with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips, or meat. In America, they are typically considered to be a breakfast food. In Britain and the Commonwealth, they are associated with Shrove Tuesday, commonly known as Pancake Day, when perishable ingredients had to be used up before the fasting period of Lent began.

Archaeological evidence suggests that pancakes are probably the earliest and most widespread cereal food eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In Germany, pancakes are often made from potatoes. A crêpe is a thin Breton pancake cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating in Southeast Europe is Palačinke, a thin moist pancake fried on both sides and filled with jam.

The Ancient Greeks made pancakes called τηγανίτης (tēganitēs), ταγηνίτης (tagēnitēs) or ταγηνίας (tagēnias), all words deriving from τάγηνον (tagēnon), "frying pan". The earliest attested references on tagenias are in the works of the 5th century BC poets Cratinus and Magnes. Tagenites were made with wheat flour, olive oil, honey and curdled milk, and were served for breakfast. Another kind of pancake was σταιτίτης (staititēs), from σταίτινος (staitinos), "of flour or dough of spelt", derived from σταῖς (stais), "flour of spelt". Athenaeus is his Deipnosophistae mention staititas topped with honey, sesame and cheese.

American, Canadian and Mexican pancakes (sometimes called hotcakes, griddlecakes, or flapjacks) are pancakes that contain a raising agent such as baking powder; proportions of eggs, flour, and milk or buttermilk create a thick batter. Sugar and spices such as cinnamon, vanilla and nutmeg are sometimes added. The pancakes can be made sweet or savory by adding ingredients such as blueberries, strawberries, cheese, bananas, apples or chocolate chips to the batter.

This batter is ladled or poured onto a hot surface, and spreads to form a circle about ¼ or ⅓ inch (1 cm) thick. The raising agent causes bubbles to rise to the uncooked side, before the pancake is flipped. These pancakes, very light in texture, are usually served at breakfast topped with maple syrup, butter, jam, peanut butter, nuts, fruit and/or honey. Pancakes may be served with a bit of powdered sugar and whipped cream, or with cane syrup or molasses instead of syrup or honey. Some pancake recipes use yogurt to give the pancakes a semi-thick, relatively moist consistency.

Pancakes from Scratch
1 cup (120 grams) all-purpose flour (white, whole grain or 1:1 mix of white and whole grain)
1½ teaspoon baking powder
1 pinch salt
1 cup (250 ml) milk (substitute buttermilk or 1:1 mix of milk and buttermilk)
1 eggs, separated
1 Tbs white sugar (Optional: this will add a sweetness to your pancakes and is recommended if you are not using any sauces, syrups or ingredient such as bananas or blueberries that will add natural sugars to the mix.

  1. In large bowl, mix dry ingredients together until well-blended.
  2. Add milk and mix well until smooth.
  3. Separate eggs, placing the whites in a medium bowl and the yolks in the batter. Mix well.
  4. Beat whites until stiff and then fold into batter gently (skip this step for heavier pancakes or if 1 cup buttermilk is substituted for milk).
  5. Pour ladles of the mixture into a non-stick pan, one at a time.
  6. Cook until the edges are dry and bubbles appear on surface. Turn; cook until golden. Yields 12 to 14 pancakes.
Notes, tips, and variations:

  • Serve with butter, maple syrup, fruit, chocolate spread, melted chocolate, jam or cheese.
  • Many variations of this recipe use a beaten egg. In these variations most commonly all wet ingredients are mixed together with the dry ingredients in step 2, and you then proceed to step 5.
  • Use buttermilk or yogurt instead of milk, or wholegrain flours instead of white. This will change the consistency of the final product (i.e. whole grain flours generally lead to a denser heavier pancake, so try mixing white and wheat in various proportions as suggested above to get the feel you want).
  • Add sliced fruit such as banana and apple, or broken crispy bacon to the batter after pouring into the skillet and before flipping.

Text Credits: Wikipedia || Wikibooks
Image Credit: Wikimedia Commons

Saturday, February 9, 2013

Boiled and Baked Ham

Boiled Ham recipe - The day before you wish to boil a ham, scrape, wash and wipe it dry, and put it in the sun. At night put it into water and soak till next morning. Then lay it with the skin down in a boiler of cold water, and boil slowly for five hours. If the ham is large, boil six hours. When perfectly done and tender, set the boiler aside, with the ham and liquor undisturbed, until cold. Then take off the skin, sprinkle black pepper over thickly, and sift over crackers first browned and pounded; for special occasions, place at equal distances over the ham, scraped horseradish in Jozenge shape, and edged with curled parsley. This mode keeps the ham juicy.—Mrs. S. T.

Baked Ham recipe - First of all, soak an old ham overnight, having first washed and scraped it. Next morning put in a boiler of milk-warm water with the skin side down. Boil slowly for four or five hours, according to size, and if a very large ham, six horn's. When done, set aside, the boiler with the ham and liquor in it, to remain until cold; when the skin must be taken off, and it must be trimmed of a nice shape. Sprinkle over two tablespoonfuIs black pepper. Lay the ham on a grating or twist in the baking-pan, in which pour a pint of water, and set it in a hot oven. This mode prevents the frying so disagreeable to the taste. After the ham is heated through, and the pepper strikes in, sift over cracker; return to the oven and brown, then decorate with scraped horseradish and parsley, and serve. —Mr». 8. T.

Title: Housekeeping in old Virginia: Containing contributions from two hundred and fifty ladies in Virginia and her sister states. Editor: Marion Cabell Tyree. Publisher: J. P. Morton & Co., 1879. Original from: Harvard University. Digitized: Jun 28, 2007. Length: 528 pages. Subjects: Cookery, American, Cooking, American

Tuesday, February 5, 2013

Waffles ~ Recipe from The Stag Cookbook: Written By Men For Men

A waffle is a batter-based or dough-based cake cooked in a waffle iron patterned to give a characteristic size, shape and surface impression. There are many variations based on the type of iron and recipe used, with over a dozen regional varieties in Belgium alone. Waffles are eaten throughout the world, particularly in Belgium, France, Netherlands, Scandinavia, and the United States.

The word “waffle” first appears in the English language in 1725: "Waffles. Take flower, cream..." It is directly derived from the Dutch ‘’wafel’’, which itself derives from the Middle Dutch ‘’wafele’’. While the Middle Dutch ‘’wafele’’ is first attested to at the end of the 13th century, it is preceded by the French ‘’walfre’’ in 1185; both are considered to share the same Frankish etymological root ‘’wafla’’. Depending on the context of the use of ‘’wafla’’, it either means honeycomb or cake. Alternate spellings throughout contemporary and medieval Europe include wafre, wafer, wâfel, waufre, gaufre, goffre, gauffre, wafe, waffel, wåfe, wāfel, wafe, vaffel, and våffla.

American waffles vary significantly, but are often made from a batter leavened with baking powder and may be round, square, or rectangular in shape. They are usually served as a sweet breakfast food, topped with butter and maple syrup, bacon, and other fruit syrups, honey, or powdered sugar.

They are also found in many different savory dishes, such as fried chicken and waffles or topped with kidney stew. They may also be served as desserts, topped with ice cream and various other toppings. They are generally denser and thinner than the Belgian waffle.

It’s in the late 14th century that the first known waffle recipe is penned in an anonymous manuscript, Le Ménagier de Paris, written by a husband as a set of instructions to his young wife. While it technically contains four recipes, all are a variation of the first: Beat some eggs in a bowl, season with salt and add wine. Toss in some flour, and mix. Then fill, little by little, two irons at a time with as much of the paste as a slice of cheese is large. Then close the iron and cook both sides. If the dough does not detach easily from the iron, coat it first with a piece of cloth that has been soaked in oil or grease. The other three variations explain how cheese is to be placed in between two layers of batter, grated and mixed in to the batter, or left out, along with the eggs.

Text Credit: Wikipedia || Image Credit: The Stag Cookbook: Written by Men For Men

Sunday, February 3, 2013

Pigs In A Blanket

In the United States, the term "pigs in a blanket" often refers to hot dogs, Vienna sausages, cocktail or breakfast/link sausages wrapped in biscuit dough, pancake, or croissant dough, and baked. The dough is sometimes homemade, but canned dough is most common. They are somewhat similar to a sausage roll or (by extension) a baked corn dog. They are served as an appetizer, a children's dish, or as a breakfast entree. A common variation is to stuff the hot dog or sausage with cheese before wrapping it in dough.

In Washington, D.C. there is a variant with rosemary and thyme in the dough, called "pigs in a winkle blanket." At breakfast or brunch, the term "pigs in a blanket" refers to sausage links with pancake wrapped around it.

In regions heavily influenced by Slovak immigrants, such as northern Pennsylvania and northeastern Ohio, the term usually refers instead to stuffed cabbage rolls, such as the Polish or Ukrainian gołąbki.

In much of central and southeast Texas (including Austin & Houston) the term "kolache" has been widely misappropriated to describe a variety of dough-wrapped breakfast goods, including sausages of several types wrapped in both biscuit and croissant dough. It would seem that the term "klobasnek" is more technically correct for this variety; perhaps "kolache" was deemed easier to pronounce and was therefore seized upon by local merchants. They can be found in virtually every doughnut shop, and at least one kolache-themed chain is currently in operation.

Pigs in blankets (also known as worstenbroodjes or saucijzenbroodjes (Dutch), kilted sausages (Scotland), or in Danish pølse i svøb) refers to a variety of different sausage-based foods in the United States, United Kingdom, Denmark, Australia, Ireland, Germany, the Netherlands, Russia, Canada, and Japan. They are typically small in size and can be eaten in one or two bites.

For this reason, they are usually served as an appetizer or hors d'oeuvre or are accompanied by other dishes in the 'main course' section of a meal. In the West, especially in the United States and Canada, the bite sized variety of pigs in a blanket is a common hors d'oeuvre served at cocktail parties and is often accompanied by a mustard or aioli dipping sauce. Pigs in a blanket are usually different from sausage rolls, which are a larger, more filling item served for breakfast and lunch in parts of Europe, Australia, and, more rarely, the United States and Canada.

The American Farm Bureau Foundation's Dates to Celebrate Agriculture calendar includes a "National Pigs-in-a-Blanket Day" to be observed every April 24.

Text Credits: Wikipedia || Punchbowl ||
Image Credit: By Photo credit: stef yau [CC-BY-2.0], via Wikimedia Commons