Tuesday, July 29, 2014

Historical Recipes in 1904 (American Girls Pastime: Samantha)

(I modified these recipes from Samantha's Cook Book)


                                                        *** Cream of Carrot Soup***


1 pound carrots
2 cups chicken broth
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup half-and-half

6 servings

1. Peel the carrots, then rinse them under cold water. Cut the carrots into 1/2-inch slices. Put the sliced carrots into the 2-quart saucepan. Add the chicken broth. Cook the carrots and broth over medium-high heat. When the broth begins to boil, turn the heat down to medium low. Cover the saucepan. Cook the carrots for 20 minutes or until they are very soft and break apart when piereced with the fork.

2. Place the colander in the large bowl. Pour the broth and carrots in the colander, catching the carrots in the colander. Save the broth. Put the drained carrots back into the 2-quart saucepan. Mash them until they are very smooth. Set the pan aside. In the 3-quart saucepan, melt the butter over medium heat, stirring constantly.

3. Add the mashed carrots, salt, and cayenne pepper. stir to mix them together. Slowly stir in the broth. Turn the heat up to medium high and cook for 10 minutes. Stir often. Add the half-and-half. Heat the soup slowly, stirring constantly. Don't let the soup boil. When it's done to your liking, serve it warm.

                                       ***Roasted Beef Tenderloin***
1 teaspoon salt
1/2 teaspoon pepper
2-pound trimmed beef tenderloin, tied for baking
Fresh parsley
1 lemon

6 servings

1. Preheat the oven to 40. Sprinkle the salt and pepper evenly over the meat on all sides. Then put the meat into the pan. Put it on the middle oven rack. Bake 30 minutes for medium-rare meat, 35 minutes for medium. Remove the pan from the oven and cover the meat with foil. Let it "rest" for 15 minutes.

2. While the meat rests, wash the fresh parsley under cold water. Dry it with paper towels. Pull sprigs of parsley off the stems. Place them onto the serving platter to make a "bed" for the meat. cut the lemon into slices. Arrange them on the platter. Just before serving, uncover the meat. Cut the string. Cut the meat into 1-inch slices, and set them on the platter.

                                                        ***Corn Oysters***


2 cups frozen corn kernels
1/4 cup milk
1/3 cup flour
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons vegetable oil

16 corn oysters

1. Put the frozen corn into the colander. Rinse it with cold water until the ice crystals disappear. Pour the corn into the bowl. Stir in the milk, flour, egg, salt, and pepper. Lay paper towels on top of the platter. Then set it aside. Place the skillet over medium-high heat. Add the butter and oil.

2. Use the wooden spoon to spread the melted butter and oil evenly in the skillet. Then out 6 spoonfuls of the corn mixture into the skillet. Let the corn oysters cook for 2 to 3 minutes, or until the bottoms are golden brown. Use the spatula to turn the corn oysters gently.

3. Cook them for 2 to 3 minutes more, or until both sides are golden brown. Drain the corn oysters on the covered with paper towels. Cover the platter with foil to keep them warm. Continue frying corn oysters in the same way until the corn mixture is gone. You should have about 16 corn oysters. Remove the foil and paper towels from the platter and serve the corn oysters hot.



4 tablespoons tarragon vinegar
1 tablespoon water
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 cup vegetable or olive oil

6 servings

1. Put the vinegar, water, mustard, salt, sugar, and pepper into a serving jar. Screw the lid on the jar tightly. Shake it to blend the ingredients. Add the oil. Put the lid back on the jar, and shake it again, hard enough to mix the oil with all the other ingredients. Serve onto any kind of salad.

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