1887 January Dinner Menu: Meat Pie with Chili Sauce, Mashed Turnips, Stewed Corn, Apple Dumplings, Cake
Woman's World Cookbook (1922)
1887 January Dinner Menu
Estelle W. Wilcox
Meat Pie with Chili Sauce
Mashed Turnips
Stewed Corn
Apple Dumplings with Sauce
Cake
Meat Pie.
Cold roast beef or other meat
Salt and pepper
Powdered crackers
Butter
Milk
Gravy or broth
1-2 eggs, beaten
Put a layer of cold roast beef or other bits of meat, chopped very fine, in bottom of dish, and season with pepper and salt, then a layer of powdered crackers, with bits of butter and a little milk, and thus place alternate layers until the dish is full; wet well with gravy or broth, or a little warm water; spread over all a thick layer of crackers which have been seasoned with salt and mixed with milk and a beaten egg or two ; stick bits of butter thickly over it, cover with a tin pan, and bake half to three-quarters of an hour; remove cover ten minutes before serving, and brown. Make moister if of veal.
Chill Sauce.
12 large ripe tomatoes
3 ripe or green peppers
2 onions
2 tbs salt
2 tbs sugar
1 tbs cinnamon
3 cups vinegar
½ pint Worcestershire sauce (optional)
½ tsp cloves (optional)
1/3 tsp ginger (optional)
1/3 tsp nutmeg (optional)
Twelve large ripe tomatoes, three ripe or two green peppers, leaving out half the seeds, two onions, two tablespoons each salt and sugar, one of cinnamon, three cups vinegar peel tomatoes and onions, chop separately very fine, add the finely chopped peppers with the other ingredients, and boil one and a half hours. Bottle, and it will keep a long time. Stone jugs are better than glass cans. One quart of canned tomatoes may be used instead of the ripe ones. This chili sauce is excellent and much better and more healthful than catsups. If liked more highly spiced add one half teaspoon cloves and one-third teaspoon each ginger and nutmeg. A half pint of Worcestershire sauce is sometimes added.
Mashed Turnips.
Turnips
Salt and pepper
Butter
Wash, peel, cut in thin slices across the grain, and place in kettle in as little water as possible; boil from half to three-quarters of an hour or until you can easily pierce them with a fork; drain well, season with salt, pepper and butter, mash fine and place on stove, stirring frequently until water is all dried out. Boil rapidly as they are much sweeter when cooked quickly. Turnips may be steamed and finished as above, and are better than when boiled. Serve very hot as this is very important with turnips however cooked. The yellow variety take a longer time to cook but are much liked by those who use them. With eggs, mash as above, and mix with an equal quantity of beaten egg; set back on stove, and stir until eggs are a little cooked
Stewed Corn
3 pints corn
3 tbs butter
Salt and pepper
Water
½ cup sweet cream (optional)
1 tsp flour (optional)
Stewed tomatoes (optional)
To three pints corn add three tablespoons butter, pepper and salt and just enough water to cover; place in a skillet, cover and cook rather slowly with not too hot a fire, from half to three-quarters of an hour, stir with a spoon often and if necessary add more water, for the corn must not brown; if desired, a few moments before it is done add half cup sweet cream thickened with teaspoon flour; boil well and serve. Some stew tomatoes, and just before serving mix them with the corn.
Apple Dumplings.
2 cups sour milk
1 tsp soda
1 tsp salt
½ cup butter or lard
Flour
Apples
Sugar
Cinnamon
Nutmeg
Lemon rind
Lemon sauce (see below)
Add two cups sour milk, one teaspoon soda, and one of salt, half cup of butter or lard, flour enough to make dough a little stiffer than for biscuit; or make a good baking-powder crust; peel and core apples, and wash them, roll out crust about quarter of an inch thick, cut out circles to fit apples, place latter on dough, fill cavity with sugar, and some add a little cinnamon, nutmeg or grated lemon rind, encase each apple in the crust, wet edges and press tightly together, (it is nice to tie a cloth around each one), put into kettle of boiling water slightly salted, boil half an hour, taking care that the water covers the dumplings. Some who do not tie in a cloth roll two or three times in dry flour. They are also very nice steamed, browned in oven if wished. Serve with sugar and cream or any hot sweet sauce. If boiled in knitted cloths dumplings have a very pretty appearance. The cloths should be made square, knit in plain stitch with very coarse cotton and just large enough to hold one dumpling.
Lemon Sauce.
1 tbs flour
1 tbs butter
About 1 pint hot water
1 heaping tbs sugar
Juice and grated rind of 1 lemon
1/3 cup butter (optional)
1 tbs cornstarch (optional)
Stir tablespoon each flour and butter in saucepan over fire till mixture bubbles, pour in hot water—about a pint slowly till sauce is thick as cream, add heaping tablespoon sugar, boil up once, add juice and grated rind of a lemon and serve. An egg or two or yolks of three or four may be added, and more sugar to sweeten to taste. For a richer sauce, take two cups sugar, two eggs, juice and rind of two lemons; beat all together, and just before serving add pint boiling water; set on stove, and when at boiling point, serve. Never boil sauce after adding lemon, as it makes it bitter. Some add one-third cup butter and tablespoon corn-starch. Or take six eggs, leaving out whites of two, half pound butter, pound sugar, juice and grated rind of two lemons; place over slow fire and stir till it thickens like honey. Very nice. Orange Sauce may be made same, using less sugar.
Ten Minute Cake.
¼ lb butter
A little less than 1 lb flour
A little less than 1 lb sugar
6 eggs beaten separately
Mace
One-fourth pound butter, a little less than a pound flour, the same of sugar, six eggs beaten separately; flavor with mace and bake in muffin rings.
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