COOKLORE


American Colonial-Style



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Winston Family’s Charlotte Russe





1 pint rich cream sweetened and flavored to taste, 1 1/2 Tbsp granulated gelatin dissolved in 1/4 cup of cold water and added to the hot cream; whites of 7 eggs beaten stiff and added after the mixture has begun to congeal. Put in a mold lined with cake and set in a cold place.



Joe Frogger (molasses cookie)





1/2 lb shortening

14 oz. brown sugar

1 pint molasses

1/2 pint salted water

1 Tbsp ginger

1/2 Tbsp cloves

2 tsp baking soda

2 1/2 lbs pastry flour


Cream shortening and brown sugar together. Add molasses, salt water, ginger, cloves and baking soda. Mix slightly and add pastry flour. Grease and flour sheet tin. Roll out dough to 1/4 inch thickness. Cut about 4 inches in diameter. Place on sheet tin and bake at 400 degrees for about 15 minutes.



Rum Cream Pie





6 egg yolks

3 oz New England rum

8 oz sugar

3/4 oz gelatin

4 oz water

1 pint heavy cream

1 pre-cooked pie shell


Whip egg yolks and sugar until stiff. Whip cream until stiff, separately. Dissolve gelatin in cold water and bring to boiling point.


Combine eggs, sugar, rum and gelatin. Fold in whipped cream.


Put in pie shell and place in refrigerator to set. Garnish with whipped cream and shaved sweet chocolate or chopped pistachio nuts.



Corn Sticks





2 eggs

Pinch of salt

2 Tbsp sugar

2 Tbsp melted butter

1 cup granulated yellow corn meal

1 cup bread flour

2 tsp baking powder

1/2 cup cream style corn

1 cup milk


Beat eggs and salt until thick and pale in color. Add sugar and beat until dissolved. Stir in melted butter and corn. Mix all dry ingredients together and add a little at a time, alternately with the milk. Stir well after each addition.


Grease or preheat cast iron or aluminum corn stick molds. Pour in batter and bake 20 minutes at 400 degrees.



Baked Chicken, Tavern Style





1 chicken, disjointed

1 medium onion, sliced

Cold water

1 tsp salt

2 cans broiled, sliced mushrooms

1 cup evaporated milk

1/2 cup butter

1/2 cup flour

1 tsp salt

Few grains pepper

1/2 tsp turmeric

1/4 tsp oregano

1/2 cup grated mild American cheese

3 cups cooked rice


Cover chicken and onion with cold water; add 1 tsp salt; bring slowly to boil and simmer 1 hour or until chicken is tender. Cool. Remove skin and bones from chicken.


Measure liquor from mushrooms; add enough chicken broth to make three cups; add evaporated milk. Melt butter, blend in flour, salt, pepper, and turmeric. Add chicken broth mixture, cook over low heat, stirring constantly until thickened.


Add oregano and 1/4 cup grated cheese, stir until cheese melts. Spread rice in bottom of greased, shallow baking dish. Top with chicken; pour sauce over all, sprinkling with remaining grated cheese. Bake 350 degrees for 30 minutes or until top is golden brown.



Martha Washington’s Black Cake





(Made for the wedding of Nellie Custis)



“Take twenty eggs; divide the whites from the yolks and beat the whites to a froth. Then work two pounds of butter to a cream, put the whites of eggs to it, a spoonful at a time, until well mixed. Then put two pounds of sugar, finely powdered, in it in the same manner. Then add the yolks of eggs, well beaten, two and one-half pounds of flour and five pounds of fruit. Add to this one-fourth ounce of mace, a nutmeg, one-half pint of wine and some French brandy. Five and one-quarter hours will bake it.”



Carter Family’s Creamed Chicken





“One pound cold chicken or turkey, but as for salad; two hard boiled eggs; two ounces butter rubbed in two tablespoonfuls of flour; cover the chicken with milk, say one pint, and let it get hot; stir in the butter and flour, salt, red and black pepper, and one glass of sherry. When ready to serve stir in the eggs chopped fine and serve at once, very hot.”


Brandon Manor Bread Cake





“One and one-half pounds of flour, one pound of sugar, nine ounces of butter, three gills of milk, one-fourth pint of yeast and four eggs. Work the butter and sugar together, put the yeast in the flour and one-half the butter and sugar and also the milk, and beat it all some time. Set it where it will rise over night. In the morning, if well risen, add the rest of the butter and sugar and the eggs, well beaten. Some desire currants, raisins and a little nutmeg or mace. Beat all well together, then set to rise again. It must be very light when you put it in to bake.”


Oak Hill Spiced Currants





“Six pounds of currants, four pounds of brown sugar, two tablespoonfuls of ground cinnamon and two tablespoonfuls of cloves. Boil twenty minutes. Seal while hot.”


Blackberry Pudding





“Four tablespoonfuls of flour, one-half pint of milk, the yolks of four eggs, one-quarter pound of butter, three-quarter pound of brown sugar, nutmeg to taste, wine if you choose. Mix as a batter, and add one pint of blackberries mixed in gradually. Bake in a greased dish faster than cake. Serve with butter sauce.”



Walnut Pickle





1946



Black walnuts should be gathered in May when they are still tender enough to pass a needle through them. Pour boiling water and salt over them every other day for nine days, leaving them in the salt and water. At the end of that time, remove them from brine and expose to air on dishes, turning them occasionally; put them in a jar alternately with layers of black pepper and cloves, ground, and a little garlic, mustard seed, and ground horseradish; cover with cold vinegar. Serve with venison.


Christmas Plum Pudding





1751



1/2 cup dried, finely chopped raisins

1/2 cup chopped dates

1/2 cup chopped figs

1/4 cup chopped orange peel

1/4 cup chopped lemon peel

1/4 cup sliced citron

1/4 cup sliced or broken walnuts

1 cup rum

1/2 cup sifted breadcrumbs

1 cup hot milk

4 eggs

4 Tbsp brown sugar

1/2 lb ground suet

3/4 cup flour

1 tsp salt

1 tsp ground nutmeg

1/4 tsp mace

1/4 tsp ginger

1/4 tsp ground cloves


Put in a large bowl the raisins, dates, figs, orange and lemon peels, citron and walnuts. Pour over them 1 cup of rum, cover and let soak overnight.


Combine breadcrumbs with hot milk. Beat eggs with brown sugar. Add to the milk-crumb mixture alternately with a pound of ground suet.


Sift together flour, salt and spices. Combine all ingredients and put into buttered mold. Cover tightly by tying a wet floured cloth over the mold. Steam for 3 3/4 hours in constantly boiling water, adding more water as needed. Do not let water come to the top of the mold.


Remove pudding mold from water when done, and cool. Store in cool place for several days to ripen. When ready to serve, steam again for 45 minutes and unmold pudding.



Chicken Colonial





2 cups diced cooked chicken

6 cups sliced celery

1 cup toasted slivered almonds

2 Tbsp finely minced onion

1 cup chopped pimento

4 cups grated sharp cheese

1 Tbsp grated lemon rind

1/2 cup sherry

2 tsp poultry seasoning

1 cup milk

1 quart mayonnaise


Combine chicken, celery, almonds, onion, pimento and lemon rind. Add the grated cheese, sherry, poultry seasoning and milk to the mayonnaise. Blend mayonnaise mixture into the chicken mixture thoroughly. Can be placed in 20 individual 6-oz greased casseroles. (Can be topped with Chinese fried noodles.) Bake at 350 degrees for 25 minutes.



Sillabub





Add half a scant cupful of powdered sugar to a pint of cream and whip to a stiff froth. Whip up whites of two eggs to a stiff froth, adding the remaining half cup of powdered sugar. Fold the egg and cream whips together and heap over sliced oranges and bananas.


Eggnog





12 egg yolks

1/2 lb sugar

1 pint milk

1 bottle (“fifth”) Puerto Rican rum

1 quart heavy cream


Beat yolks until light. Add sugar until thick. Stir in milk and rum. Chill 3 hours, fold in whipped cream. Chill one hour. Serve sprinkled with nutmeg. Serves 15-20.



Punch





1/2 pint white rum

1/2 pint beach brandy

1/2 pint lemon juice or lime juice

5 Tbsp Angostura bitters

3 quarts club soda


Mix together rum, brandy, juice and bitters. Allow to steep one hour. When ready to serve, add club soda and a block of ice. Approx. 20 6-oz servings.