Produced by Joshua Hutchinson, Charles Franks, Juliet
Sutherland, and the Online Distributed Proofreading Team
By LYDIA MARIA GURNEY
New York1914
Good food depends as largely upon the judgment of the cook, as upon thematerials used. These recipes and Household Hints are written veryplainly, for those who have had no experience, no practice and possiblyhave little judgment.
They are very simple, not expensive, and if followed closely, willensure success. It is the hope of the writer of this book that theyoung and inexperienced housekeeper may find it a real help.
The Things Mother Used To Make consist of old fashioned recipes, whichhave been for the most part handed down by word of mouth from onegeneration to another, extending over a period of nearly one hundredyears. The author, a New England woman, has during her life tested outin her own kitchen the greater part of these recipes, which representthe best cookery of those times.
This material was originally published in Suburban Life, whereit obtained such recognition as seemed to warrant its preservation inbook form. The original material has accordingly been amplified, and itis here presented as one of the volumes in the series of CountrysideManuals.
September 15, 1913
=Bannocks=
1 Cupful of Thick Sour Milk1/2 Cupful of Sugar1 Egg2 Cupfuls of Flour1/2 Cupful of Indian Meal1 Teaspoonful of SodaA pinch of Salt
Make the mixture stiff enough to drop from a spoon. Drop mixture, sizeof a walnut, into boiling fat. Serve warm, with maple syrup.
=Boston Brown Bread=
1 Cupful of Rye Meal1 Cupful of Graham Meal1 Cupful of Indian Meal1 Cupful of Sweet Milk1 Cupful of Sour Milk1 Cupful of Molasses1 Teaspoonful of Salt1 Heaping Teaspoonful of Soda
Stir the meals and salt together. Beat the soda into the molasses untilit foams; add sour milk, mix all together and pour into a tin pailwhich has been well greased, if you have no brown-bread steamer.
Set the pail into a kettle of boiling water and steam three or fourhours, keeping it tightly covered.
=Brown Bread (Baked)=
1 Cupful of Indian Meal1 Cupful of Rye Meal1/2 Cupful of Flour1 Cupful of Molasses (scant)1 Cupful of Milk or Water1 Teaspoonful of Soda
Put the meals and flour together. Stir soda into molasses until itfoams. Add salt and milk or water.
Mix all together. Bake in a tin pail with cover on fortwo and a half hours.
=Coffee Cakes=
When your dough for yeast bread is risen light and fluffy, cut offsmall pieces and roll as big as your finger, four inches long. Fold andtwist to two inches long and fry in deep fat. Serve hot with coffee.
=Corn Meal Gems=
2 Cupfuls of Flour1 Cupful of Corn Meal (bolted is best)2 Cupfuls of Milk2 Teaspoonfuls of Cream of Tartar1 Teaspoonful of