Anje! (murk3y) wrote in goodecookery,

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The Blue Ribbon Cook Book c.1905

On Thursday and Friday I went to the Royal Agricultural Winter Fair in Toronto with my mum. She is doing this equine program thing for the University of Guelph here in Kemptville, so naturally she had a little booth running.
Anyway, there was this AMAZING (I mean c.1860s couch, c.1830s original fashion prints kind of amazing) antique sale going on and I literally spent 45 minutes just oogling over all the old books, prints, and furniture. Unfortunately, I am poor, so I came out with one treasure - an old Canadian cookbook, 16th edition, from 1905.
So here are some sample recipes from the Blue Ribbon Cook Book, sixteenth edition.

Handy Buns - 2 heaping tablespoons butter, 2 heaping tablespoons flour. Mix well, then add 2 cups boiling water, stir and let cool. Add 2 teaspoons salt, 2 beaten eggs, 1 cup sugar, 1 yeast cake dissolved in half cup of water. Thicken with flour, beating and kneading stiff.

Let rise in a cool place in a crock 48 hours at least, pushing dough down every 24 hours. Make into buns size of an egg; let buns rise 12 hours; bake 20 minutes. Put in patty pans, or gem tins to bake.

Dough is good for 5 or 6 days.

Shepherd's Pie - 2 cups chopped roast beef, gravy, 2 cups mashed potatoes, seasoning.

Combine ingredients, except potatoes. Place in a buttered baking dish, and cover with mashed potatoes. Brush with beaten egg. Bake until the potatoes are slightly browned.

Butterscotch Pie - 1 cup brown sugar, 3 tablespoons flour, 3 tablespoons butter, 1 1/2 cups milk, 2 eggs, 1/2 teaspoon Blue Ribbon vanilla.

Mix sugar and flour, add hot milk, cook. Add to beaten eggs yolks, add other ingredients. Cool, put in shell, cover with meringue made of the egg whites and sweetened.

Raspberry Vinegar - 3 pints raspberries, 1 pint cider vinegar, 1 pound sugar to 1 pint juice.

Pick over berries, cover with vinegar, let stand overnight. Strain through wet jelly bag, measure, add sugar, and boil 15 minutes. Pour into sterilized bottles. Seal. When serving use 3 to 4 tablespoons and fill glasses with iced water.

Turkish Delight - 4 tablespoons gelatine, 1/2 cup cold water, 2 cups sugar, 1/2 cup boiling water, juice of 1 lemon, juice of 1 large orange, grated rind of orange.

Soak gelatine in cold water. Boil sugar and hot water and add to gelatine mixture. Let simmer 20 minutes, add flavouring and strain. Pour into wet mould, having mixture about 1 inch deep. Cut into squares and roll in powdered sugar.

Nuts, fruit and coloring matter may be added, if desired.
Tags: beverages, desserts, meats, pies
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