Home Up Bible Records Biographies Boone Co Genealogy News Cemeteries Church Histories Databases Deaths Directories Family Trees Genealogy Homepages Genealogy Tips Grandma's Kitchen Guestbook History - Town/County Land Records Marriages Memorabilia Message Boards Military Newspaper Items Newspapers Index The Decade Was ... Obituaries Photographs Research Resources Surname Registry Query Archives Wills & Probate |
Grandma's Kitchen
Here's a collection of old recipes and household tips
submitted to various Indiana newspapers by our Boone County
grandmothers in days long past. One newspaper
in particular, The Indianapolis Star, had a feature
in the Women's Section titled, "Dishes That Tempt and Other
Information." The Star each Monday awarded $10 in
cash prizes of $1 each for the ten best contributions.
So
come on in to Grandma's kitchen and sit a spell ... fresh,
hot coffee is perking on the stove ... and, yummm ...
is that Grandma's special gingerbread I smell baking?
Do you have a favorite old family recipe that has been
handed down through the generations from your Boone County
ancestor? Send it in
and tell us about its history ... we'll add it to the
cookbook here!
The Indianapolis Star
Indianapolis, Indiana
September 1, 1908
EGGS, POTATOES AND CAKE
Three ways to pack eggs to keep them for winter use.
Place them, small end down, in a box well covered with
coarse salt, never allowing the eggs to touch each other;
have small holes bored in the bottom to drain off the
moisture.
Pack them in oats. To one-half peck of unslacked lime add
one ounce of cream of tartar and one-half pound of salt.
Boiling Eggs -- To boil eggs, three minutes will boil
them very soft, five minutes will cook hard, all but the
yolks and eight minutes will cook them hard all through.
Cupped Potatoes -- Boil and mash potatoes and season
the same as for the table. Wet a teacup and press some of
this into the cup, turn out on a tin as many as wished for
dinner, beat one egg and rub over each cake; then set in hot
oven until nicely browned.
Silver Cake -- Whites of seven ____ beaten to a stiff
froth, two cups of powdered sugar, two-thirds of a cup of
butter, one-half cupful of milk, one spoonful of soda, three
cupfuls of ____ and four drops of almond essence. ___ in a
loaf for half an hour.
Mrs. Chas. Leeke
Lebanon, Ind., R. R. No. 5
Transcribed by: T. Stover - August 15, 2007
The Indianapolis Star
Indianapolis, Indiana
Wednesday, October 28, 1908
Page 9
FOR BOILED POTATOES
After draining the water from plain boiled potatoes, take
the kettle to the open door or window so the air can strike
the potatoes and give a vigorous shake. It will render the
soggiest potatoes light and mealy.
Mrs. L. C. Thayer
Thorntown, Ind.
Transcribed by: T. Stover - April 14, 2007
The Indianapolis Star
Indianapolis, Indiana
Wednesday, October 28, 1908
Page 9
A FEW ITEMS
Cook beets until tender; cut into slices; put into kettle,
cover with milk, add sugar, salt and pepper. Take one
tablespoon butter and one-half of flour smooth to a paste
and add. Let come to boiling point.
When cooking wild duck stuff with sauerkraut.
When making cornbread, beat nearly as long as in making
cake.
Add a "bit" of salt to grated pineapple.
Try putting a dust cloth over an old whisk broom, one that
has become thin with wear, and then dust as though painting.
Keep a child's broom in the kitchen. Fine for sweeping under
the cabinet and range in the corners.
Mrs. Alice Gillam
Lebanon, Ind.
Transcribed by: T. Stover - April 14, 2007
The Indianapolis Star
Indianapolis, Indiana
Wednesday, October 28, 1908
Page 9
NUT CAKE
Cream one cupful of granulated sugar with a cupful of
butter, then stir in the well-beaten yolks of three eggs and
a quarter of a cupful of milk. Have sifted together one-half
teaspoonful of soda and two level teaspoonfuls of cream of
tartar and add to the other ingredients; then flavor with
either one teaspoonful of lemon extract or the grated rind
of one lemon and stir in one cupful of desecated cocoanut or
half of a fresh nut grated and half a cupful of sliced
citron. Last of all whip in the thoroughly beaten whites of
two eggs and bake in a moderate oven for forty minutes. When
cold frost with boiled icing made of two cupfuls of
granulated sugar boiled with one-half cupful of water until
it forms a soft ball when dropped in cold water; then remove
from the fire and pour over the well-beaten whites of two
eggs, stirring quickly, and add one cupful of grated
cocoanut.
Nut Candy -- Brown blanched almonds in the oven, then
chop, but not too fine; to a cupful of brown sugar add two
tablespoons of milk and three of cream, or all milk may be
used if half a teaspoonful of butter be added, and boil
until it forms a ball when a little is dropped in cold
water; flavor with ten drops of almond extract and stir in a
cupful of the brown chopped almonds. Beat for two minutes,
then turn out on a buttered dish and mark in squares as soon
as it cools.
Mrs. Essie Sanders
Whitestown, Ind., R.R. No. 26
Transcribed by: T. Stover - April 14, 2007
The Indianapolis Star
Indianapolis, Indiana
December 7, 1909
HINTS ON CAKE BAKING
Make ready all the material before beginning to put any cake
together, that is, see that flour, butter and sugar are
weighed or measured as the recipe calls for.
Pans should be greased with sweet lard or unsalted beef fat,
as butter scorches so easily.
Line them with paper and grease the paper slightly. If the
paper is thin not at all.
Mix cakes in an earthen bowl and always with a wooden spoon
or the hand.
Never beat eggs until the last possible moment before using.
Eggs will beat up lighter if left on ice until chilled.
Baking powder should be sifted with a part of the flour and
added with the white of an egg.
Mamie E. Hoggins
Whitestown, Ind, R. R. No. 26, Box 10
Transcribed by: T. Stover - December 26, 2006
The Indianapolis Star
Indianapolis, Indiana
January 6, 1910
NOTES ON BREAD MAKING
Use only good yeast; if it is dry, or discolored it is too
old; if rank smelling it is not properly made and will spoil
the bread.
If bread does not rise fast enough set crock in warm water.
This will give it an even temperature; add warm water every
half hour. Bread should double its bulk at the first rising
in four hours and at the second in one hour.
For greasing baking tins use butter, lard, flour or a piece
of laundry wax, rubbing on the pan while it is hot. Do not
grease tins for white bread.
To prevent bread from rising unevenly in the oven turn the
loaf end for end when it has been in the oven just five
minutes without regard for the way it looks at the time.
Always pulverize salt, cream of tartar, soda or baking
powder before using.
For shortening, a mixture of dripping, lard and the fat of
veal or chicken is very nice.
Always use a wooden spoon for stirring batter, soups or
fruits, as it will not wear out a sieve, stain or spoil the
flavor; to keep it white always dip in hot water before
using so it can not absorb much of anything else.
Miss Mayme Hoggins
Whitestown, Ind. R. R. No. 26. Box 10
Transcribed by: T. Stover - December 26, 2006
The Indianapolis Star
Indianapolis, Indiana
December 27, 1909
WHITE FRUIT CAKE
Take one pound of sugar, one pound of butter, which must be
washed, whites of fourteen eggs, one small teaspoonful of
soda; cream butter and flour and add sugar to them, then add
the whites of the eggs, beaten stiff. Have ready one pound
of shredded almonds, one-half pound thinly sliced citron,
one small cocoanut grated, one-quarter of a pound of
shredded candied orange peel. Flour the citron and candied
peel and stir slowly in the batter; lastly stir in almonds
and grated cocoanut. Bake in a moderate oven.
Mrs. Reginald Stewart
Lebanon, Ind.
Transcribed by: T. Stover - December 26, 2006
The Indianapolis Star
Indianapolis, Indiana
January 22, 1910
FRENCH CREAM PIE
Two cupfuls of sugar, four eggs, two cupfuls of sweet milk,
two tablespoonfuls of flour. Let milk come to boil, stir
flour, eggs and sugar together and add to milk. Have crust
baked. Use orange flavor.
Mrs. Nathan Swails
Lebanon, Ind., R. R. No. 3, Box 81
Transcribed by: T. Stover - December 26, 2006
The Indianapolis Star
Indianapolis, Indiana
February 4, 1910
FILLING FOR MEAT SANDWICHES
Two cupfuls of cream pr milk, two large tablespoonfuls of
flour, yolks of four eggs and butter the size of an egg. Add
a teaspoonful of salt, a teaspoonful of mixed mustard and
black and red pepper to taste. Beat the yolks of the eggs
well, mix in all the other ingredients and put in a double
boiler and cook until thick thick, stirring constantly to
prevent lumps. When cold beat in a gill[?] of lemon juice.
Then add any finely ground meat, such as veal, tongue, ham
or chicken. Fish may be used, both fresh and salt, roe,
sardines, etc., or it may be varied by using finely chopped
watercress, lettuce, parsley or olives. Potted meats may be
used with this filling.
Mrs. C. W. Gill
Lebanon, Ind.
Transcribed by: T. Stover - December 26, 2006
The Indianapolis Star
Indianapolis, Indiana
February 11, 1910
Page 9, Col 6
POTATO VOLCANO
Mash potatoes very smoothly, season with salt, pepper and a
very little milk. Form (on a plate that can be put in the
oven) into a conical shape with a hollow in the center as
large as a teacup. For the filling-in use half a cupful of
melted butter, four large spoonfuls grated cheese, yolk of
an egg well beaten and a little pepper and salt. Stir
thoroughly and pour into the crater of the mound. Spread the
sides of the crater with melted butter, sprinkle with
cracker crumbs and bake in a hot oven for twenty minutes and
serve.
Mrs. Lilah [?] King
416 West Chicago street
Lebanon, Ind.
Transcribed by: T. Stover - December 26, 2006
The Indianapolis Star
Indianapolis, Indiana
June 16, 1910
CHERRY SHERBET
One quart cherry juice, juice of one can shredded pineapple,
juice of five lemons, two quarts of water or one of cream,
one quart of sugar, whites of five eggs, when cream is used
the sherbet should be partly frozen before cream is added.
Mrs. L. Sterling
Lebanon, Ind., 506 East Main street
Transcribed by: T. Stover - December 26, 2006
The Indianapolis Star
Indianapolis, Indiana
October 28, 1908
ANGEL FOOD CAKE
Whites of eleven eggs, beaten very stiff, teaspoonful cream
of tartar, one and one-half teacupful of sugar, one cup of
flour sifted five times, teaspoonful vanilla. Beat whites of
eggs and cream of tartar together, then add sugar and
vanilla, then the flour, then place in ungreased pan in a
moderate oven; let bake about twenty-five minutes before
looking at it, then increase the heat by degrees for the
next thirty-five minutes. When done, test with a toothpick.
Tomato Pickles -- Slice tomatoes, let stand over
night in a weak salt water, then in the morning take part
vinegar and water, put in a few tomatoes at a time, let cook
until tender, take out in a colander, let drain. Then place
in jars a layer of tomatoes and layer of spices (cloves and
allspice unground) and a little sugar to suit taste, add
horseradish; so on until jar is filled. Then pour on enough
vinegar to cover them while hot.
Household Hints -- To drive away ants place sulphur
on the pantry shelves.
To keep starch from sticking to your irons put a little
coaloil in the starch before starching clothes.
To whiten and remove stains from clothes place a little
borax in the wash water.
To make windows shine bright, after washing and drying, take
a piece of tissue paper and rub the window pane very
briskly.
To kill all germs in a room, place a cup or pan of water on
the stove, day and night. The room will always be fresh and
clean.
By placing a cupful of water in an oven will prevent a cake
from burning.
Greasing a pan around the top will prevent anything (like
candies and icing) from boiling over.
Miss Lotta Dengir
R. F. D.. No. 7
Lebanon, Ind.
Transcribed by: T. Stover - December 26, 2006
The Indianapolis Star
Indianapolis, Indiana
October 28, 1908
TOMATO SOUP
One quart of tomatoes to one quart of boiling water. Stew
until soft, then add a teaspoonful of soda, one quart of
boiling milk, a little rolled crackers, salt, butter and
pepper to taste. Boil a few minutes longer, then serve. Add
a spoonful of sugar if desired.
Hattie Harkins
Whitestown, Ind., R. F. D. 26
Transcribed by: T. Stover - December 26, 2006
The Indianapolis Star
Indianapolis, Indiana
January 11, 1910
OATMEAL COOKIES
One cupful granulated sugar, one cupful lard and butter
mixed, one-half teaspoonful baking soda dissolved in one
cupful of sour milk, one cupful of oatmeal, two teaspoonfuls
baking powder sifted with enough flour to make a stiff
dough. Roll out thin. Cut and bake in a moderate oven.
Mrs. C. W. Harshbarger
Whitestown, Ind.
Transcribed by: T. Stover - December 26, 2006
The Indianapolis Star
Indianapolis, Indiana
December 22, 1909
SUET PUDDING
One egg beaten light, one cupful sorghum molasses, one
cupful chopped suet, one cup buttermilk, one teaspoonful
soda dissolved in part of the milk, pinch of salt, one-half
pound raisins dredged in flour. Flour to make like cake
dough. Put into a granite pan that has been greased and
sprinkled with flour, place in the steamer over boiling
water and steam three or four hours. Dry in the oven for a
few minutes.
Dip -- One egg beaten light, one cupful sugar,
one-fourth cup butter, steam fifteen minutes minutes and
cream well before steaming.
Mrs. Kise McCormack
Jamestown, Ind.
Transcribed by: T. Stover - December 26, 2006
The Indianapolis Star
Friday, October 2, 1908
Cocoanut Drops
One cocoanut, the white of one egg, powdered sugar. Grate
the cocoanut, weigh it, and take one-half of its weight of
the sugar. Beat the white of an egg to a stiff froth, stir
all together then with a dessert or small spoon drop upon
buttered white paper or tin sheets and sift sugar over them.
Bake in a slow oven twelve to fifteen minutes.
Leap Year Cake
One cupful of sugar, one-half cupful of butter, one-half
cupful of milk, whites of three eggs, one and one-half
teaspoonfuls of baking powder.
Frosting
One and one-half cupfuls of sugar, one-half teaspoonful of
almond extract, yolks of three eggs.
Potato Salmon Cakes
A good way to use your leftover mashed potatoes. Mix them
thoroughly with a can of salmon and just enough cornmeal to
make them stick together in flat cakes and fry them in hot
lard.
Miss Gladys Laughner
Whitestown, Ind
Transcribed by: T. Stover - November 4, 2006
The Indianapolis Star
Friday, October 2, 1908
Lemon Sponge Cake
Into a level cupful of flour put a level teaspoonful of
baking powder and sift it, grate the rind of one lemon,
separate the whites from the yolks of four eggs, one scant
cup of granulated sugar and beat it to a cream with the
yolks, then add the grated rind and one tablespoon lemon
juice, stir all until thick and creamy. Beat the whites to a
stiff froth then quickly and lightly mix without beating one
third of flour with the yolks, then one third of the whites,
then more flour and whites until all are used. Mixing must
be very light rather than beating it. Beating eggs makes
them light, but beating batter makes the cake tough. Bake
immediately until a straw run in can be withdrawn clean.
Miss Fern Ogden
Lebanon, Ind., R. R. No 3, Box 73
Transcribed by: T. Stover - November 4, 2006
The Indianapolis Star
Sunday, October 11, 1908
Mixed Pickles
One gallon of small cucumbers, one gallon of cabbage,
chopped fine as desired, one gallon of green tomatoes,
chopped, one-half gallon of very small onions, three dozen
sweet mangoes, ripe and green, chopped fine; one-half gallon
of ripe cucumbers, peeled and cut in small squares; three
heads of cauliflower, chopped fine. Put all in separate
vessels under pretty strong brine over night, then drain
well and mix together.
Dressing - One dime's worth of tumeric,[sic] one dime's
worth of prepared mustard, two and one-half teacups of
flour, five pounds of sugar, one-fourth pound of white
mustard seed. Mix thoroughly; then add one gallon of cider
vinegar. Cool until thick; pour dressing over mixed pickles
and cool all for thirty minutes, stirring constantly while
cooking. Can while hot. This will make fourteen quarts.
Mrs. E. E. Clay
704 South Lebanon street, Lebanon, Ind.
Transcribed by: T. Stover - November 4, 2006
The Indianapolis Star
September 1, 1909
Ginger Cookies
One cup of Orleans molasses, one cup brown sugar, one cup
lard or butter, one egg, one tablespoonful soda, one
tablespoonful each of ginger and cinnamon, one teaspoonful
of cloves, four tablespoonfuls of vinegar, flour to make a
very stiff dough. Roll thin and bake in a moderate oven.
Mrs. Louise Langjahr
139 Indianapolis avenue, Lebanon, Ind.
Transcribed by: T. Stover - November 4, 2006
The Indianapolis Star
September 3, 1909
Good, Cheap Candy
First Part - Two pints of sugar, one pint of sirup, [sic]
one-half pint of water; cook until it will hardens in water.
Second Part - One pint of sugar, one-half pint of water,
cook until it hardens in water. Have the whites of three
eggs beaten stiff and pour the first part over the eggs and
heat, then pour the second part over eggs and beat. Lastly
add a cup of chopped nuts and beat stiff, pour out in
buttered pan and cool. White sirup [sic] is best; colored
will do, but makes it darker. This makes a nice lot of
candy.
Pearl Stevenson
Lebanon, Ind., R. R. 6
Transcribed by: T. Stover - November 4, 2006
The Indianapolis Star
September 16, 1909
Green Bean Salad
Select six medium-sized, smooth tomatoes; cut off stem ends,
and with a sharp spoon remove the inside. Three stalks
celery, one cupful cold cooked green beans; chop celery and
one cupful of the tomato pulp fine and mix with the beans,
adding salt and pepper to taste. Fill the tomato shells with
the mixture, pour a tablespoonful of mayonnaise dressing
over each one and serve on a lettuce leaf.
Mary L. Garner
404 West North street
Lebanon, Ind.
Transcribed by: T. Stover - November 4, 2006
|