Antique Cook Book
All Recipes Over 100 Years Old
Written by Bertha Barnes
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Introduction
I am sure that all of you have asked Grandmother "What was cooking like in the olden days?"
I am sure that her memory flashed back to large pails of fresh milk and to the children licking the butter from the dash of the churn and the ice cream from the hand turned pail and the delicious homebaked cakes, pies, cookies, and puddings at holidays.
Over ten decades have passed since these delightful recipes were first used and it is not how much our holiday dinners are different now but much the same they are. To be sure , Grandmother's stove had no thermometer but the gentle touch of her hand on the damper.
You will enjoy this cookbook with delight and the recipies have a fascinating history.
They have been traced from the first adventurers who settled on the New England Coast to the pioneers who made their way westward.
In a sense the changes have been dramatic. For instance, the advent of baking powder in 1856 and the first egg beater did not arrive untill 1870 when Yankee peddlers began to sell their wares. The New England and Pioneer whipped her eggs and cream with a hickory rod.
I wish to thank all my friends who have helped me to amas such delightful recipes, all of which are over 100 years old. Now you can make some of the same dishes your grandmother did. Some of the recipes are just the same and others i have retested and updated some of the cooking methods for you without loosing an iota of the old fashioned goodness that made them long time favorites.
One last reminder to you is that good things do not change.
Happy Cooking , Bertha Barnes
RR no 4
winchester kentucky.
Original printing ?
2nd printing 1974
3rd printing 1974
4th printing 1975
5th printing 1976
6th printing 1977
7th printing 1978
Modern-Litho Print Co.
Jefferson City Mo. 65101
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Contents Page
Game and meats 3
Vegetables 9
Breads 12
Cakes and Pastries 17
Pies 18
Pickles 30
Candies 34
Puddings 37
Miscellaneous 45
for additional copies send $1.50 to bertha barnes R.R. no.4 winchester ky.
Copyright April 1974.
#529372
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GAME AND MEATS
HAUNCH OF VENISON
Rub the venison over with pepper, salt, and butter. Repeat the rubbing. After it has been put in the oven, put in as much cold water as will prevent burning and draw the gravy.Stick five or six cloves in different parts of the venison. Add enough water to make gravy. Just before dinner, put in a glass of red wine and a lump of butter rolled in flour, and let it stew a little longer.
SALMON STEAK
When well dried, pepper and salt, sift over powdered cracker, and lay upon a grid-iron which has been greased with butter or lard over hot coals. As soon as the side next to the fire is brown turn it by carefully slipping under it a battercake turner and holding fish on it with the other hand lest it should break.When both sides are of a light brown, lay in a hot dish pepper and salt again; pour over melted butter place the cover on and serve.
TO BARBECUE SQUIRREL
Place some strips of fat bacon in an oven, Lay the squirrels on them, lay two strips of bacon on the top. Put them in the oven and let them cook untill done, Lay them on a dish and lay near the fire, Take out the bacon, sprinkle one spoonful of flour in the gravy and let it brown. Then pour in one teacup of water, one tablespoonful of butter and some tomato or walnut catsup. Let it cool and then pour it over the squirrel.
WILD TURKEY
Wash the turkey in side and out with soda and water. Rinse it and plunge it into a pot of boiling water for five minutes. Make a stuffing of bits of pork, beef or any other cold meat, plenty of celery, stewed giblets, hard boiled eggs, pounded cracker, dry bread crumbs, pepper, salt and a heaping spoonful of butter. Work this well and fill the turkey. With another large spoonful of butter grease the bird and then sprinkle salt and pepper over it. Lay in a pan, with a pint of stock or broth in which any kind of meat has been broiled. Place in a hot oven. When it begins to brown, dredge with flour and baste , turning often so that each part may be equally browned. Put in a buttered sheet of paper over the breast. to prevent dryness. When thoroughly done, lay on a dish, brown crackers, pound and sift over it, and serve with celery or oyster sauce.
WILD GOOSE
After the goose is dressed, soak it several hours in salt and water. Put a small onion inside and plunge it into boiling water for twenty minutes. Stuff with chopped celery, chopped eggs, mashed potatoes, bits of pork or other cold meat; a little butter, raw turnip grated; a tablespoon of pepper, vinegar; a little chopped onion; pepper and salt to taste.
A teacup of stock or broth must be in the pan with the fowl. Butter it, dredge with flour and baste often, Pin a buttered paper over the breast to prevent it becoming hard. Serve with mushroom or celery sauce, or, for a simpler taste, serve merely with its own gravy.
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WILD DUCK
When the duck is dressed, put in a small onion, pepper, salt, and a spoonful of red wine. Lay in a pan with water enough to make the gravy. Cook in fifteen or twenty minutes, if the fire is brisk. Serve with gravy made as for wild turkey.
Canvas-back ducks are cooked in the same way, only you have them on their heads and do not use onion with them.
TO BROIL PARTRIDGES
Place them in salt and water, an hour or two before broiling. When taken out, wipe them dry, and rub them all over with fresh butter, pepper and salt. First broil the under or split side on the gridiron, over bright, clear coals, turning until the upper side is of a fine, light brown. It must be cooked principally from the under side. When done, rub well again with fresh butter and if not ready to serve them immediately, put them in a large shallow tin bucket, cover it and set it over a pot or kettle of boiling water, which will keep them hot without making them hard or dry and will give them time for the many "last things" to be done before serving a meal. When served, sift over them powdered cracker, first browned.
GRANDMOTHER'S OPOSSUM AND SWEET POTATOES
Clean opossum well, cut up as desired and boil until it is tender. Take four large sweet potatoes and boil until tender. Place opossum and sweet potatoe in a large bread pan and bake until brown. Season opossum and sweet potatoe in a large bread pan and bake until brown. season as desired and serve while hot.
REBECCA'S OLD-FASHIONED GROUNDHOG
One cupful of flour, cooking fat, one teaspoon of salt and 2 teaspoons of pepper. Clean groundhog, cut up and remove kernals from under the front legs to keep from making a taste. Place in cooker and cook until tender. Add spices if desired. Remove from cooker, roll in flour and brown in frying pan.
PIONEER LARD MAKING
Trim fat from the different parts of the hog and intestines. Cut the fat into small pieces and place in a large kettle out-of-doors, stirring constantly as it becomes fluid. It will be done as scraps of fat become brown. Strain through a clean piece of cloth and store in earthen crocks. Lard from intestines does not keep long, so keep it seperate and use first.
WILDERNESS SAUSAGE
Trim the carcass of the hog untill you have equal amounts of lean and fat pork. To every twenty five pounds of meat use fourteen ounces of salt, three ounces of sage and three ounces of black pepper. If you like it good and hot you can also add two or three ground up pods of red pepper. Grind as you desire and pack in airtight bags made of muslin or pack in skins.
ST. ASAPH HOG HEAD CHEESE
Clean the hogs head and remove the eyes. Cut into four pieces. Soak in salt water for several hours to draw out blood, drain and wash in cold water. Heart tongue and other pieces can be cooked with the head. Cover with hout water and cook until the meat can be removed from the bones. Run the meat through a grinder, strain the broth and add about one pint of the broth to about four pounds of meat. Add salt, pepper,red pepper and spice to taste. Mix thoroughly and put in pan or stone crock to set. Store in cool place.
INDIAN AND PIONEER JERKY (DRIED MEAT)
Outdoor Method- Build a small campfire by using small green hardwood, apple, maple, cottonwood, aspen or alder. Make a drying rack over the fire (3 or 4ft above the fire) of screenwire or from small limbs of green wood. Start the fire with anything you wish and let it burn down to the coals, then add any green wood you wish to create the smoke.
To prepare the meat (use beef,deer,buffalo, moose, mutton, caribou, or elk.) never use pork, use the best portions of the meat and cut away all the fat lengthwise of the grain. Cut the stips as long as possible not more than 1:wide or thick. It is tastier if the meat is salted and peppered before drying. Lay the well seasoned strips of meat across the rack leaving a small strip between each piece of meat. Keep smoke continuously under the meat for 15 to 25 hours. The meat is dry when it is a black or dark brown color and becomes brittle.
Oven Dried Jerky
The meat is prepared as above. Pleace the strips of meat as the wire rack of your oven and dry it for about 25 hours at a temperature of 150-200 degrees. Place these strips of meat in an old pillowcase and hang in a dry place before storeing in a tight container. Will keep indefinatly. Stew is excellent made from dried jerky.
PEMMICAN
Pemmican is better made from buffalo jerky although it can be made from anything but pork. Pound or grind the dried jerky in a food grinder. Obtain marrow fat by cracking the animal bones, boiling and when cool skim off the fat. To about one pound of the ground jerky add one cup of suet fat, rendered. Mix all ingredients together in a shallow pan or stuff into muslin bags. Break the cooled pemmican into pieces and store in cloth or paper bags and hang in a cool dry place. Will keep indefinatly.
WILDERNESS,DRY CURE FOR BEEF, BUFFALO, VENISON AND ELK
To each 100 pounds of meat use;
4 1/2 pounds of salt
1 ounce red pepper
5 ounces of saltpeter
1 1/2 pounds of brown sugar
8 ounces of black pepper
Mix all ingredients thoroughly. Rub half the mixture into the cooled meat. Place the meat in a barrel or box, cover well and place in a cool spot. Let it lay for about 15 days, rub in remainder of mix and leave for 25 more days. Remove meat and smoke for five more days.
Mrs Henderson's Recipe for Brine Cure for Beef, Elk, Deer etc.
For every 100 pounds of beef , deer, buffalo, elk etc. use 7 1/2 pounds of salt, two pounds brown sugar, 2 1/2 ounces saltpeter and 4 1/2 gallons water. Boil and skim the above mixture and let cool. When it is cool pour over the well packed meat. Remove the meat and repack once while in the brine and repack in a different position. Let stay in brine about 4 1/2 weeks, then smoke if desire, after meat has dripped for about 12 hours. The cured meat can be wrapped in brown paper or placed in a sack well surrounded with straw or dry grass so flies or other insects cannot get to the meat easily.
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Turtle
Cut the meat loose from the shell, gut and cut into pieces about three inches in diameter and one inch thick or just chunks.
Soak the meat overnight in salty water with a pinch of soda added to remove the wild, strong taste.
Parboil (if desired) and roll in flour with salt and pepper to taste and fry the meat in hot lard in a covered skillet until brown on all sides.
FROG
Cut the legs off and clean them and throw the rest of the frog away.Heat grease moderatly hot, if heated too hot the legs may jump out of the pan. Roll the legs as if they were chicken in flour seasoned with salt and fry until done.
QUAIL
Quail do not have to be plucked. Pull the skin off, remove the head and feet and remove the insides. Rub inside and out with butter, salt and pepper. Place in a roasting pan and cover. Bake in a moderate oven until tender, then uncover and let brown. Quail can be cooked like chicken and rolled in flour, salt and pepper and fried in hot grease. Fry slowly so that it will get good and done.
Racoon
The best way to cook a coon is to leave the coon whole after gutting and leave it soak all night in salt water. Parboil the coon for a little while and then take out and fill the chest cavity with sweet potatoes. Then bake until it is brown and tender.
RABBIT
Cut the rabbit across the middle of the back and insert the fingers and pull both ways. Lift the legs out of the pelt.
Cut the rabbit into sections, if young and tender, salt and pepper and roll in flour and fry in hot lard. Remove rabbit and all but about 3 tablespoons grease. Add salt and let brown. Then add about two tablespoons of flour and let brown. Then add about equal quantities of milk and water and let it cook until thick. Serve with rabbit and hot biscuits.
If rabbit old parboil and then fry as young rabbit.
FRIED HAM AND RED-EYE GRAVY
Take the slices from a raw ham. Have the frying pan real hot so as to brown the ham quickly on both sides. After browning, fry slowly until done. If there is not enough fat on the meat to make enough gravy, add some lard to the frying ham. When done, pour the grease into a bowl, set the pan back on the stove and heat. Add water to the pan (about half a cup) and add to the grease. Have plenty of homemade biscuits and pour the red eye gravy over them. Delicious. If there is not enough brownings in the skillet, you can add coffee instead of water to make the gravy browner.
JOWL AND TURNIP SALAD
This is an old virginia dish, and much used in the spring of the year.
The jowl, which must have been well smoked, and must be washed clean and boiled for three hours. Put in the salad and boil an hour; if you boil too long; it will turn yellow. It is also good broiled for breakfast with pepper and butter over it. The jowl and salad should always be served with fresh poached eggs.
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BAKED HAM
Take one whole ham, wash and place in a large kettle.Cover with water. To each quart of water add 1/4 cup sugar and two tablespoons of vinegar. Place over a slow fire. Heat slowly to boiling. Simmer until tender. Remover from fire. Let ham remain in broth until cold. Skin ham. Stick cloves in the fat at one inch intervals. Combine 2 cups breadcrumbs, 2 tablespoons brown sugar, 2 tablespoons molasses, 2 tablespoons prepared mustard, and two tablespoons melted butter. Spread on ham. Bake in slow oven until brown. Baste with ham broth.
BREADED PORK CHOPS
Six thin pork chops, Sprinkle with salt and pepper. Roll in bread crumbs. Dip in slightly beaten, seasoned eggs which has been diluted with 2 tablespoons water. Roll in crumbs. Brown slightly in hot cooking fat. Remove from frying pan. Make a highly seasoned, slightly thickened sauce in the pan in which the chops were browned. Place cooked chops in sauce. Cover. Simmer 1 hour. Serve with the sauce. If desired, chopped green pepper, cooked tomatoes, and chopped onion may be added.
SAUSAGE
You can use any combination of lean meat with about one-third of it being fat. The meat can be trimmed from hams, shoulders, middlins, tenderloin, meat from the head and jowls.
Take ten pounds of pork, a quarter cup of salt, a half cup brown sugar, two and one-half tablespoons sage, two teaspoons black pepper, and two teaspoons of red pepper.
Place the mixture on the table and run it through a sausage grinder.
Ways to store it:
Fry it good and brown( not completely done through since it has to be reheated when served) pack into jars while very hot, pour hot grease over the top, close the jars,then turn upside down to cool.
Roll the sausage into balls of any size you wish, pack them in a churn, pour hot grease over the top, tie a cloth over the top, and set in the cellar or springhouse.
Pack the sausage in sections of cleaned, small intestines, tying the intestions at both ends, and hang from the joists of the smokehouse for curing.
Remove the ear from a corn shuck, pack the sausage inside after washing the shuck thoroughly, tie the ends of the shucks together with string or wire, and hang in the smokehouse.
BACKBONE PIE
Take the smallest part of the backbone, cut in pieces two or three inches long; put in water and boil until done. Make a nice pastry; line the sides of a baking dish with the pastry, put in the bones, adding some water in which they were boiled, aslo salt, butter, and pepper to taste with bits of pastry.
Cover top of baking dish with pastry; put in stove and brown nicely.
SPARE RIBS
Cut them in pieces of two or trhee ribs each. Put them in a small quantity of water and boil for fifteen or twenty minutes. Gash them with a knife; sprinkle them with pepper and put them on a hot gridiron as near the fire as possible; broil quickly, but not too brown. Have some butter melted and pour over the meat and shut it up in the dish. These are good for breakfast.
'SOUSE MEAT" OR 'HEAD CHEESE"
To prepare the whole head: trim, scrape and singe off any hairs or bristles that areleft on. Cut out the eyes. If you do not have a big pot, take an axe and half or quarter the head. While still fresh, put in a pot of frsh wayer, usually to soak overnight, This soaking removes the remaining blood from the meat.
After soaking, rinse the head untill the water is clear. Then put the head in a pot of clean, salty water and cook it slowly untill tender and the meat begins to fall from the bone. Then remove all the meat from the bone and run through a food chopper.
Seasoning depends on your taste, but most old timers used this measurement of ingredients. For each head, one tablespoon of sage, a half teaspoon ground red pepper, and salt and black pepper to taste.
Mix the meat and seasoning thoroughly, put in a mold and cover with a plate or white cloth. If it is not to be eaten immediatly, put into the smokehouse where the winter weather will keep it fresh.
SCRAPPLE
Take out the eyeballs and ears from the head and be sure there are no hairs left. Put in a big pot and cook until the meat turns loose form the bone.
Lift out the meat and bones and take your hands and seperate the meat from the bones, feeling with your fingers to be sure no bones are left in the meat. Strain the liquid through a strainer. Put the liquid and the mashed meat back in the pot. Put a tablespoon pepper and sage and stir until it boils. Stir , salt to taste, add enough meal until it is thick. Pour up into a mold. After it is cold, cut it off and fry it until brown. Tastes just like fish.
BRAINS
Put the brains in hot water to loosen the veil of skin covering them. Put grease in skillet and cook slowly until brains are done. Add about 4 eggs for each hogs brain, salt and pepper and scramble them all together. Delicious.
LOUISA'S PORK SAUSAGE
Grind tenderloin with a small piece of fat next to tenderloin. Add salt, red pepper ground, home grown sage crushed. Mix with hands, fry a small patty. Taste until seasoned right. Flavor carefully, its almost impossible to remedy, too much salt, pepper and sage.
KY. IS KNOWN FOR ITS FAMOUS FRIED CHICKEN
Disjoint a 2 1/2 or 3 pound frying chicken, and coat each piece with flour which has been seasoned with salt and pepper. Heat 1 pound of lard in iron skillet until smoking hot. Place chicken in hot fat, reduce heat and cover. Sprinkle more pepper on top of chicken. Add 1/4 pound of butter and fry chicken slowly. The butter will keep the chicken from getting too hard but it will cause it to brown well. Remove to platter and serve with hot biscuit and creme gravy.
CREME GRAVY
Creme gravy has to accompany fried chicken. Pour off all but about 4 tablespoons fat leaving the brown crumbs in the skillet. Heat fat boiling hot. Sprinkle in the salt stirring well. Add 1 heaping tablespoon flour. Let it brown, stirring constantly. When brown, add 1 cup milk and the balance water, stirring constantly until the gravy is the right thickness. Young rabbits can be fried the same way as the chicken, but young squirrels are better if they are first rolled in meal instead of flour.
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VEGETABLES
FRIED CABBAGE
Cut the cabbage very fine on a slaw cutter. if possible salt and pepper, stir well, and let stand five minutes. Have kettle smoking hot, drop one tablespoon of lard into it then the cabbage, stirring briskly until quite tender, send it to table immediatly. One half cup sweet cream, and three tablespoons vinegar, the vinegar added after the cream has been well stirred, and after taken from the stove, is an agreeable change. When properly done an invalid can eat it without injury, and there is no offensive odor from cooking.
FRIED TOMATOES
Take large green tomatoes and cut crosswise in large slices, salt and pepper. Dip each piece into beaten egg and dip eack slice into corn meal and fry at once in hot lard; serve hot.
HARRODSBURG TURNIPS
Wash, peel, cut in thin slices across the grain, and place in kettle in as little as water as possible. Boil until you can easily pierce them with a fork; drain well, season with salt,pepper and bacon grease. Do not boil too long, as they are much sweeter when cooked quickly.
SUMMER SQUASH
These are better when young and tender, which may be known by pressing the nail through the skin, do not peel or take out seeds, but boil whole, or cut across in thick slices, boil in as little water as possible for one-half or three quarters of an hour, drain well, mash and set on back part of stove or range to dry out for ten or fifteen minutes, stirring occasionally; then season with butter, pepper, salt and a little cream, if old, cut up, take out seeds, boil and season as above.
POTATOES IN KENTUCKY STYLE
Slice thin as for frying, let remain in cold water half an hour; put into pudding dish or dripping pan, with salt, pepper, and some milk about half a pint to an ordinary dish; put into oven and bake for an hour; take out and add a lump of butter half the size of an egg, cut into small bits and scatter over the top. Slicing allows the interior of each potato to be examined, hence its value where potatoes are doubtful, though poor ones are not of necessity required. Soaking in cold water hardens the slices, so that they will hold their shape. The milk serves to cook them through, and to make a nice brown on the top; the quantity can only be learned by experience if just a little is left use a rich gravy, moistening all slices, then it is right. In a year of small and poor potatoes, this method of serving them will be very welcome to many a housekeeper.
MRS. CALLOWAY'S FRIED RAW POTATOES
Wash, peel , and slice in cold water, drain in a collander, and drop in a skillet prepared with two tablespoons melted butter or beef drippings, or one-half of each; keep closely covered for ten minutes, only removing to stir with a knife from the bottom to prevent burning; cook another ten minutes, stirring frequently until done and lightly browned. Sweet potatoes are nice prepared in the same manner.
HOMINY
Take a wash pot that holds about ten or fifteen gallons of water. About one gallon of homemade lye made from wood ashes is added to the water. Shell about twelve or fifteen ears of corn by hand into the water and cook it about eight or nine hours. When the grains crack open and swell and get great big and begin to get a little tender, take it away from the fire.
Take it to where there is plenty of water and wash it until all that outside husk and those little black things-hearts that grow to the cob of the corn - come off and out. You will have to wash it maybe through a dozen waters and rub it to get all the skin and lye off.
Then you put it back into the pot, put it on the fire, and cook it about that much longer- about all night - and get up and stir up your fire, put in some more water if its needed and cook it.
Take it out when its good and tender and done. Keep in a cool place or can it. It is better made from white corn.
CABBAGE ROLLS
A large head of cabbage
3/4 cup uncooked rice
1 teaspoon pepper
2 tablespoons sugar
2 pounds lean pork
A teaspoon salt
A pound, 12 ounce can tomatoes.
1/4 pound butter
Put cabbage in boiling water to loosen the leaves, then pull off leaves and let cook in boiling water about 3 minutes Drain. While the leaves are draining, cut pork into pieces about 1/2 inch square. Mix meat with rice, salt and pepper.
Put about 2 tablespoons of this mixture in each cabbage leaf and roll up. Arrange rolls in layers in a deep kettle. Add tomatoes, then enough water to cover rolls. Sprinkle sugar over the top. Bring to boil, turn heat down to low and cook about 5 hours. Turn off heat and add butter. Serve the liquid in pan with the rolls for gravy.
JENNY'S SULPHURED APPLES
Line a canner or large tub with brown paper. In the middle of the tub or canner, place an old kettle or tin containing a thick layer of sand or soil. On this layer of sand, place glowing red hot coals. Pour about 3 gallon of cored and quartered apples around the container of coals and pour one rounded tablespoon of powdered sulphur on the coals. Cover the top of the tub or canner with another layer of paper. Over the paper place an old thick rug or folded blanket. Leave covered for several hours or overnight. These sulphured apples can be placed in a crock or jars and covered or they can be placed on an old clean sheet and left to dry thoroughly. They can then be stored in appear bags or an old pillow case. They can later be used for sauce or pies.
RHUBARB
After washing, cut the rhubarb into 1 to 1 1/2 inches in length. Sterilize the jars of your choice and fill them with the rhubarb. Fill with cold water until all the bubbles are gone. Seal the jars tight and store in a cool dark place. The rhubarb will keep indefinatly and it tastes like fresh rhubarb when opened. Excellent to make into pies or sauce.
OLD FASHIONED METHOD OF MAKING COTTAGE CHEESE
Place milk in several pans to clabber. After clabbering, place in a large flat bottomed kettle. Place the kettle on the stove on low heat and do not let the milk simmer or boil. While the milk is heating slowly, cut through the clabbered milk cross-wise with a knife to seperate the curds and let the milk heat evenly. When the curds of milk and the whey have seperated (the thin whey will come to the top) take a clean bag or an old pillowcase and pour the mixture into it. When it is all in the bag, squeeze lightly and hang on the clothesline with it pinned at the top and let it hang overnight. The next morning bring in the bag and make your cottage cheese. Salt and pepper the cheese to taste and then add just enough sweet or sour creme to coat the dry curds. If you like you can add a pinch of sage or finely minced chives or both.
VARINA'S NEW POTATOES
Take young new potatoes that have been gravelled from the potatoe hill about half as large as an egg. Place in a pan of cold water and scrape. Place in a kettle and cover with water and add salt and bacon grease. Cook until they can be pierced through with a fork. When done and just before serving, mix about 3 tablespoons flour with enough sweet milk to make a thin paste and add to the potatoes and let boil about five minutes.
GERONIMO'S FRIED CUCUMBERS
Peel off the skin and slice lengthwise and lay in cold water for about half an hour; wipe dry, dip in beaten egg, then in meal, seasoned pretty highly with pepper and salt, and fry in hot lard; drain dry and eat hot. You may like to squeeze a few drops of lemon juice on each slice.
BLACKFISH'S SUCCOTASH
Four cups of lima beans and the same quantity of corn cut from the cob. One and one-fourths cup of milk, three tablespoons butter(roll butter in one tablespoon flour), pepper and salt. Put beans and corn over fire in enough boiling water to cover them. Cook until tender and drain off the water; add the milk, buttered flour, pepper and salt to taste; simmer ten minutes gently after it is hot throughout, then serve.
RUNNING BEAR'S SCALLOPED SQUASH
Two and one-half cups boiled squash, run through a colander and then left to cool. Two eggs, two tablespoons butter, half a cup of milk, pepper and salt, half a cup of bread crumbs. Beat eggs, butter, milk and squash light, season, pour into a buttered back dish, sift the crumbs over the top and bake, covered half an hour, then brown lightly. Send to the table in a baking dish. Never throw away the remnants of a dish of squash left after dinner. It can always be used like above. Or, if you have only a small amount left beat in two eggs, a half cup of milk, pepper and salt and about three tablespoons sifted flour, just enough for a soft batter, and cook as you would griddle cakes.
MRS.BUCHANNAN'S POTATO CROQUETTES
Boil about ten large potatoes,
