Pork Cake

The Century Cook Book circa 1894

Chop one pound of fat pork very fine, and pour over it a pint of boiling water, then stir in three cupfuls of brown sugar, one of molasses, one tablespoonful of ground cinnamon, one of ground cloves, one pound of stoned raisins, eight cups of flour, and two teaspoonfuls of soda dissolved in a little water; stir four or five minutes and bake same as fruit cake. (Bake two to three hours in pans lined with buttered paper)

Frozen Tapioca Custard

Newspaper clipping- Journal and Messenger July 6, 1905

Cook a cup of fine tapioca in a quart of warm milk in a double boiler until it looks clear and is quite thick, stirring frequently to prevent lumping.
Beat together the whites of two eggs and the yolks of three until very light, then add gradually a cup of sugar and beat again.
Stir this into the cooked tapioca and stir until it is as thick as custard.
Remove from the fire, cover, and set away to cool.
Add two teaspoonfuls of vanilla and turn into the freezer, well packed in ice, and freeze quite stiff. Beat up the remaining white of egg and mix a cup of thick cream, whipped to a stiff, dry froth.
Mix this thoroughly through the cream(Tapioca mixture) and finish freezing.
Repack in coarser ice and salt and let stand several hours.

Eclairs and Puffs

The Century Cookbook circa 1894

Cream Puffs-
Stir together in a saucepan one cupful of butter with two of flour; when well mixed add half a pint of boiling water, stir smooth, and when it boils set aside to cool, when cool add five eggs and beat for two or three minutes; cover bottom of a baking pan with buttered paper and drop the mixture on it in small spoonfuls, or it can be put in muffin rings. Bake for twenty-five or thirty minutes in a brisk oven.

Cream for filling-
Boil one pint of milk, heat together 1 cupful of sugar, 2 eggs and 1/2 cupful of flour, stir this into the boiling milk and let it cook for three minutes; flavor with lemon or vanilla; cut a circular piece out of the top of each puff , fill with the custard and replace top.

Eclairs-
One pint of milk, 6 ounces butter, 8 ounces corn starch, ten eggs. Boil milk and butter together, add corn starch and boil for three minutes. After removing the paste from the fire, let cool, and then add the eggs one at a time and beat thoroughly; bake in oval-shaped patty pans; when done, cut open and fill with whipped cream, (or cream filling above) flavored to taste; make an icing for the tops flavored the same as the filling.

Chocolate Eclairs-
Make the same as above, fill the center of the cakes with vanilla custard(or cream filling above) and ice with chocolate icing.

Transparent Puffs-
Mix together 1 pint of water, 2 ounces butter 6 ounces corn starch, then beat in 5 whole eggs and the white of five(more). Beat well and bake in patty pans or in small spoonfuls on buttered paper.

Pie Crust

The Century Cookbook circa 1894

Take one quart of flour and rub into it a cupful of butter or lard, add a teaspoonful of salt, and enough very cold water to make a stiff dough.

Mix with as little handling as possible, and put on ice or in a cool place, an hour or two before using; roll out thin, put in the filling, and spread a little butter on the upper crust, before baking.

Lemon Pie

Very old newspaper clipping

One cup sugar, one cup boiling water, butter the size of a walnut, juice and grated rind of one lemon, yolk of one egg (reserving the white for frosting), one tablespoonful of corn-starch, moistened with a little cold water.

Heat all, except the corn-starch together to boiling. Then stir in the starch, and let cook until thickens.

Have any rich crust ready baked in a pie-plate, pour in the filling, frost with the white of egg beaten to a stiff froth with sugar, and set in the oven to brown.

Mrs.W.D. Delmore

Cherry Sauce

Century cookbook circa 1894

Cherry sauce (for sweet puddings. German recipe)

You need one pound of cherries, one tablespoonful of flour, on ounce of butter, one half pint of water, one wineglassful of port, a little grated lemon rind, four pounded cloves, two teaspoonfuls of lemon juice, sugar to taste.

Stone cherries, and pond the kernels in a mortar to a smooth paste; put the butter and flour into a sauce pan; stir them over the fire until of a(it is a) pale brown; then add the cherries, the pounded kernels, the wine and the water.

Simmer these gently for a quarter of an hour, or until the cherries are quit cooked, and rub the whole through a hair sieve; add the remaining ingredients, let the sauce boil for another five minutes and serve.

This is a delicious sauce the serve with boiled batter pudding, and when thus used, should be sent to the table poured over the pudding.

Raspberry Puffs

From journal and messenger circa 1905

Make a paste with one pound of self-raising flour, a pinch of salt and one-quarter pound of butter; add two well beaten eggs and a half pint of milk.
Mix well together, roll the pastry out thin, cut into rounds, and line well greased pan with them. Fill with raspberries which have been stewed to a jam with plenty of sugar, and bake for fifteen minutes.
Serve cold, with a spoonful of whipped cream on top of each.

Tapioca Custard Pudding

By Martha (hand written recipe from Martha(?))

One cup tapioca soaked overnight in cold water enough to cover it.
one quart of milk
One large cup powdered sugar
5 egg (separated)
half the grated peel of one lemon
a very little salt
make a custard of the yolks sugar and milk
warm the milk slightly before mixing in with other ingredients
Beat this custard into the soaked tapioca,
salt
Whisk the whites of the eggs to a standing froth
Stir in swiftly and lightly
Set the pudding dish (well buttered) into a pan of boiling water and bake covered in a moderate oven until the custard is well set.
Brown delicately by setting it for a minute on the upper grate of a hot oven.
This may be eaten warm or cold with or without sauce.