The Westford Cook Book: Tested Recipes

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C.K. Drury, printer, 1909 - Community cookbooks - 111 pages
 

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111 pages of time-tested Vermont recipes from the Ladies of the Congregational Church in Westford in 1909 - the earliest established and only remaining church in town. And if you like this one, check out the brand new Westford cookbook just published by the Westford Historical Society! Contact them for further information: http://www.westfordvt.us/HistoricalSociety/index.php  

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Page 2 - We may live without poetry, music, and art ; We may live without conscience, and live without heart ; We may live without friends ; we may live without books ; But civilized man cannot live without cooks. He may live without books, — what is knowledge but grieving ? He may live without hope, — what is hope but deceiving ? He may live without love, — what is passion but pining ? But where is the man that can live without dining ? XX.
Page 87 - Shredded Wheat Biscuit with Strawberries. Prepare berries as for ordinary serving. Warm biscuit in oven before using. Cut or crush oblong cavity in top of biscuit to form basket. Fill the cavity with berries and serve with cream or milk. Sweeten to taste. Peaches, blackberries, raspberries, blueberries, pineapple, bananas, and other fruit, fresh or preserved, can be served with Shredded Wheat Biscuit in the same way.
Page 87 - Biscuit in an oven to restore crispness— don't burn— pour hot milk over it, dipping the milk over it until the shreds are swollen -. then pour a little cream over the top of the Biscuit.
Page 89 - Macaroni. — Break one quarter of a pound of macaroni in three-inch pieces, and put into three pints of boiling salted water. Boil twenty minutes, or until soft. Drain in a colander, and pour cold water through it to cleanse and keep it from sticking. Cut into inch pieces. Lay the strips on a board, parallel to each other, and cut through them all at once. Put in a shallow baking-dish and cover with a white sauce, made with a cup and a half of hot milk, one tablespoonful of butter, and one...
Page 13 - Balls 1 cup salt codfish 1 egg 2 heaping cups potatoes % tablespoon butter % teaspoon pepper Wash fish in cold water, and pick in very small pieces, or cut, using scissors. Wash, pare, and soak potatoes, cutting in pieces of uniform size before measuring. Cook fish and potatoes in boiling water to cover until potatoes are soft, Drain thoroughly through strainer, return to kettle in which they were cooked, mash thoroughly (being sure there are no lumps left in potato), add butter, egg well beaten,...
Page 87 - Sprinkle with salt and pepper; put small pieces of butter in bottom, and fill the shell with drained, picked and washed oysters. Season with additional salt and pepper. Replace top of biscuit over oysters, then bits of butter on top. Place in a covered pan and bake in a moderate oven. Pour oyster liquor or cream sauce over it. Shell fish, vegetables, or meats may also be used.
Page 28 - Peel medium-sized tomatoes. Remove thin slice from top of each and take out seeds and some of pulp. Sprinkle inside with salt, invert, and let stand one-half hour. Fill tomatoes with cucumbers cut in small cubes and mixed with Mayonnaise Dressing. Arrange on lettuce leaves, and garnish top of each with Mayonnaise Dressing forced through a.
Page 14 - Pepper. Mix bread and cracker crumbs, and stir in butter. Put a thin layer in bottom of a buttered shallow baking-dish, cover with oysters, and sprinkle with salt and pepper ; add one-half each of oyster liquor and cream.
Page 83 - Stir it 5 minutes. Drop in tablespoonfuls on a buttered tin and bake in a quick oven 25 minutes, being careful not to open oven door oftener than is absolutely necessary.
Page 14 - One quart oysters, butter a deep pudding dish, cover the bottom with cracker crumbs, season with salt, pepper and bits of butter, then a layer of oysters seasoned, a layer of crackers, then oysters until the oysters are used, having cracker crumbs on top, pour over this...

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