Tuesday, July 29, 2014
Historical Recipes in 1904 (American Girls Pastime: Samantha)
(I modified these recipes from Samantha's Cook Book)
***Strawberries with Cream***
3 cups fresh strawberries
1 pint heavy cream
1/2 cup sugar
1. Use the paring knife to remove the stem and leaves from each strawberry. Put the strawberries into the colander and rinse them well under cold water.
2. Cut any large strawberries into bite-size pieces. Put the strawberries into the serving bowl. Add sugar and cream to your liking.
*** Ham Slice***
2-pound fully cooked ham slice
2 tablespoons water
1. Place the ham slice on the cutting board. Trim away any fat and cut the ham slice into serving size pieces. Measure the water into the skillet. Turn the heat to medium high. Let the water get warm.
2. Put the ham pieces into the skillet and cook them about 3 minutes. Turn over the pieces with a fork. Cook them over for 3 more minutes. Then serve them hot.
*** Cheese Omelet***
1/2 teaspoon salt
1/8 teaspoon pepper
4 tablespoons water
2 tablespoons butter
1/2 cup grated cheese
1. Crack the eggs into the mixing bowl. Use the fork to beat the eggs until they are well mixed. Add the slat, pepper and water. Continue beating the mixture with the fork until it is foamy.
2. Melt the butter in the skillet over medium-high heat until it is bubbly. Pour the egg mixture into the skillet. As the eggs cook, push them gently toward the middle with a spatula. Tilt the pan slightly so the uncooked eggs move to the outside.
3. When the bottom of the omelet is lightly browned and the eggs are firm, sprinkle the grated cheese over half of the omelet. Lift and fold the other half of the omelet over the cheese. Lower the heat to medium low and allow the omelet to cook until the cheese is fully melted, about 2 to 3 minutes. Serve with love.
*** Saratoga Potatoes***
4 large potatoes
8 ice cubes
2 cups shortening
1. Peel the potatoes. Put cold water into the bowl until it is half full. Then add the ice cubes. Rub the potatoes over the wide slicer on the grater to cut them into very, thin, round slices. As the potatoes are sliced, put them into the bowl of ice water to remove some of the starch.
2. Drain a handful of potato slices on the paper towels. Pat the tops with more towels. Drying the potatoes keeps the shortening from splattering when you put them into the skillet. Add shortening to the skillet. Melt the shortening over medium-high heat until it is very hot.
3. Use a slotted spoon or skimmer to put 1 potato slice into the shortening to test it. The shortening should bubble around the potato. It the potato turns brown quickly, the shortening is too hot...turn down the heat a little. Carefully move the rest of the dried slices from the paper towels into the hot shortening.
4. As the potatoes cook, separate any slices that stick together. Fry the potatoes for 4 to 5 minutes, or until they turn a light golden color. Then remove them from the skillet. Put them into the pie pan and shake salt lightly over them. Then fry the rest of the potatoes. Enjoy!
*** Blueberry Muffins***
Shortening to grease muffin pan
I cup fresh blueberries
3 tablespoons shortening
3 tablespoons sugar
1 cup milk
1 3/4 cups flour
3 teaspoons baking powder
3/4 teaspoon salt
Butter and jam
1. Preheat the oven to 400. Use shortening to lightly grease each muffin cup. Put the blueberries into the strainer, and. Then rinse them under cold running water. Drain them on paper towels. Measure 3 tablespoons of shortening into the mixing bowl. Slowly stir the sugar into the shortening until the mixture is light and fluffy.
2. Crack the egg into the bowl. Beat the mixture well. Stir in the milk and mix well. Measure the flour, baking powder, and salt into the sifter. Sift them into the mixing bowl Stir gently, just enough to moisten the flour mixture. Carefully stir the blueberries into the mixture.
3. Fill each muffin cup 2/3 full. Bake the muffins on the middle oven rack for 20 to 25 minutes. Insert a toothpick into 1 of the muffins. If it comes out clean, the muffins are done. Once the muffins are done, set them on the rack to cool, then serve with butter and jam.