Welsh Rabbit...or Rarebit?

No matter what you call this dish - 'Welsh Rabbit' or 'Welsh Rarebit' - it's really nothing more than toast with a melted cheese sauce.  We would now serve it as a cheese fondue.  It's been a staple for many years and first appeared in the early 1700's in the U.K. when meat was sometimes not plentiful.  There are many stories about how this dish was first attributed to the Welsh but most point to the fact that the Welsh were notoriously poor and the title of the dish was a slur against the Welsh who would never have a real rabbit or any game to add to their food.  You can read more about the history of Welsh Rabbit by clicking on this link.  Foodtimeline.org is one of my absolute favorite resources on everything food history.  Please explore the site...you'll get lost in time! 

I have many recipes for this dish that I want to share with you.  They are very old and need to be circulated again before they disappear into the abyss that time can create.  The first three are from The Rumford Complete Cook Book I own that was published in 1908.  I have the 1926 edition.  Lily Haxworth Wallace, who describes herself as a 'lecturer, teacher and writer' on Domestic Science, compiled this much loved cook book.  These particular recipes call for the use of a chafing dish.  You can just as easily use your fondue pot...you'll see!




Funny.  Spiking the chafing dish!

Welsh Rabbit

1 1/2 pounds cheese
1 level Tbsp. butter
1/2 cup ale or milk
1 Tbsp. Worcestershire sauce
1 level tsp. dry mustard
1/3 level tsp. pepper or a little less of cayenne
1 egg

Cut the cheese into small pieces and put it in the upper part of the chafing dish, having water in the lower pan.  Let the cheese melt and become creamy, add the butter, ale (or milk) and seasonings; cook till smooth and , just before serving, stir in the egg slightly beaten.  This prevents the rabbit being stringy.  Have ready slices of bread or toast (preferably the former), dip them into the cheese and pour more over them on the serving plate.

*Fondue...right?!

Savory Rabbit

6 slices bread
Butter
Minced ham or anchovy paste
4 ounces grated cheese
2 Tbsp. ale or thin cream
Seasoning to taste

Cut the bread into round or square slices and saute in the butter till slightly crisped.  The quantity of butter will depend on the freshness of the bread, as the fresher it is the more butter it will absorb.*  Spread each piece with the ham or anchovy and keep hot.  Melt the cheese in the blazer of the chafing dish, and add the ale and seasoning.  Spread over the ham and serve immediately.

*Who knew?  I'm happy I found the next recipe.  It's hard to come by and has a catchy title!  The addition of tomato makes the bunny blush!

Blushing Bunny

1 1/2 pounds cheese
1 level Tbsp. butter
1 cup cooked, strained tomato, or canned tomato soup*
1/3 level tsp. mustard
1/3 level tsp. pepper
1 tsp. lemon juice

Melt the cheese as for Welsh Rabbit; add the butter and tomato, stirring constantly; season and add the lemon juice just before serving.

*Really?  You know when we were given 'permission' to reach for the canned tomatoes we certainly did!  And that's how we started to take baby steps away from spending every minute of every day in the kitchen.  These next recipes are from Juddy and are about 100 years old.  They are from Connecticut and use the word 'Rarebit' - same thing.

Welsh Rarebit

Butter size of an egg
Pinch of mustard, also of paprika
1/4 tsp. salt
1 lb. grated cheese
1 egg
1/2 cup ale or beer

Sorry.  That's all the recipe has.  Drink the other 1/2 of the beer or ale and you won't really care if it's perfect or not!

Ham Rarebit

1 cup chopped ham
1 cup grated cheese
2 eggs
3 Tbsps. milk
pepper
buttered toast

Beat eggs, milk and pepper together.  Mix cheese and ham and then put other ingredients in.  Mix all together, then spread on toast and brown in oven.

English Cheese Dish

Soak one cupful of bread crumbs in one cupful of milk for fifteen minutes.  Melt one tablespoonful of butter in the upper part of the chafing dish and add one small cupful of grated cheese, the prepared bread crumbs, half a teaspoon of salt, a good pinch of paprika and the same of mustard.  Stir constantly until the cheese is melted, blend in one egg that has been lightly whipped and cook for only a moment or two longer.  Pour boiling hot over slices of crisp toast that have been placed in fireproof dishes.

There you have it!  All of these recipes are pieces of history that need to seep back into our awareness.  As tough economic times start to affect all of us on all parts of the globe it might hold us in good stead to know some of these 'protein rich' and belly filling recipes!  You can read even more about the history of Welsh Rabbit on this Wikipedia link!  Below is a You Tube clip from the Canadian show, The Urban Peasant.  A quick video presentation about how to make this comfort food. 

The 'Snowfountain' Saga!

After a tumultuous week we thought things would return to some semblance of normalcy.  But...no.  My mother had thoughtfully bought a Snowfountain Weeping Cherry tree for my mother-in-law to plant as a gift.  See the picture at left.  That's what a more mature and in bloom version looks like.  This Wikipedia link can inform you of everything you ever wanted to know about this particular type of tree.  They are absolutely beautiful - graceful would be a more accurate word to describe them and they can turn a yard into a work of art during the month of April. 

We anticipated driving to Scott's Nursery in New Milford, CT to pick up what my mother assured me was a 'small' tree.  Somehow I had imagined that we could fit it in the backseat of our Buick.  You already know where this is going, don't you?  It was a 'tree'.  That meant it was 5-6 feet tall from the top of the root ball which was over one foot tall.  And it was heavy.  Really heavy.  They suggested that we try to rent a pick up truck from Home Depot because it would be cheaper than paying their 75.00 delivery fee.  Well now...

It turns out that my husband's brother has a pick-up and was able to deliver the truck to my mother-in-law's house.  So this morning we told the 18 year old boy that he would be fed by his Grandma (works every time) if he would just help us plant a 'little something'.  He was in the car in no time!  Sometimes a parent has to do stuff.  You know. 

So this Sunday morning after a night of rain and on an unusually raw morning we made the trek to New Milford (understand that I don't live in the mid-west and anything longer than a 5 minute journey is a trek!) and picked up this Serpentine Snowfountain Weeping Cherry and brought it to it's new home.  Do you know what I learned?  You can't just dig a hole and dump the tree in and call it planted.  Oh no.  There's compost and peat moss and measuring and mulch - oh my.  The good news?  My hands never touched the thing.  That's right.  I will enjoy it and maybe help water it.  That's enough.  Here are some pictures of the planting of a new tree.  It will be beautiful - some year soon...I hope.

Funeral Food Traditions in America

I went to a funeral this week.  Not just any funeral.  My father-in-law died on March 15th.  He was grandfather to 7 children.  Two of them are my grown sons.  They are his eldest grandchildren and remember him with great affection.  He died of Parkinson's disease and it was not pretty.  In the last weeks he had lost the ability to swallow, chew or move his tongue.  Death was inevitable and prayed for so the suffering would end.  It was a tribute to his life that so many people came to the visitation and funeral mass.  The service was beautiful (much nicer than I had imagined it would be) and comforting for my mother-in-law.  After the service many were invited to Pellici's Ristorante, a local Italian restaurant in Stamford, CT for a luncheon.  It was a good way to end a stressful two week period and visit with family and friends that we haven't seen in a long time.  Too long.

America has a long history of tradition surrounding funerals (we have a 'National Museum' take a look at this link!) and even cemetery cleanings!  Only recently has there been a shift to restaurants for the post funeral meal or 'Repast'.  During the late 1800's and throughout most of the 20th century the meal was held in a family members home.  Everyone brought a dish and all of the women would pitch in to help feed the community.  Pieces of colored thread were tied around utensils to identify who the owner was!  People would share memories of the departed and share their memories of favorite food dishes, how they were prepared and why along with stories about food, family and departed family members.  Much of this has been lost with the migration of mourning families to restaurants.  This isn't all bad - it's just a change.  As the book 'America Eats' by Pat Willard puts it,

"although death continues to be one of the few remaining aspects of life that shakes us to our core, funerals no longer make the same social demands they once did.  Here's why: Relatives no longer live so close together and women are working at jobs away from home just as hard as men are.  These two factors, it can be argued, have changed American eating customs more than has anything else in recent years and funerals are particularly affected by this."

Many funeral homes have cashed in on this new stage in American life and have creatively added banquet halls and luncheon arrangements to their services.  To learn more about funerals click on this Wikipedia link.  While this is acceptable and a relief for families today there is still something lost and little comfort gained when you can't taste a familiar family dish.  And then there are the stories surrounding favorite family dishes that just shouldn't fade away. 

Cemetery cleaning is an old tradition that has largely disappeared.  Families would gather at the local cemetery to clean the family plot and those of neighbors.  This was a large community event involving long picnic tables underneath trees after lots of hard work, planting, raking and trimming.  Of course, this would never take place in a Catholic cemetery or probably any cemetery in my part of the Northeast.  This just doesn't happen here.  We're too busy.  And that's how the rich parts of life escape our grasp.

Here is a recipe from the 'America Eats' collection for biscuits that were frequently taken to these annual cemetery cleanings.  It's not hard.  It just takes time.

Beaten Biscuits

1/4 cup milk
1/4 cup ice water
4 cups all-purpose flour, sifted
3/4 cup lard
1 teaspoon salt
4 teaspoons sugar

Preheat the oven to 400 degrees.

Blend the milk and water together in a small bowl.  Combine all the other ingredients in a large bowl, cutting in the lard until it is evenly distributed.  Make a well in the center of the flour, then pour in the liquid.  Knead lightly until a dough forms.

On a lightly floured surface, roll out the dough to about a 1/4 inch thickness.  Cut circles from the dough using a biscuit cutter or the lip of a juice glass.  Place the circles on a lightly greased baking sheet and prick the tops with a fork.

Bake for 6 to 8 minutes, or until the tops are light brown.  Turn off the oven and leave the biscuits inside the oven with the oven door open.  The biscuits will sink a little as they cool.

Makes about 3 dozen.

Another recipe that has been popular over the years for funerals and gatherings of all kinds is the infamous 'Funeral Potatoes' recipe.  Click on this allrecipes.com link for a gloriously bad for you potato casserole!  Juddy had this offering in her family's recipe box.  It's much healthier and essentially the same thing.  Besides, if you don't know how to make a white sauce, you need to learn.  Enjoy!

Delmonico Potatoes

Cut 5 cold potatoes into fine dice.*  Make a white sauce from 1 tablespoon butter, 1 tablespoon flour, 1 cup milk and salt and pepper to season.  Toss the potatoes in the sauce, turn into a baking dish, sprinkle the top thickly with 1/2 cup grated cheese and bake until it is a light brown.

*This recipe is about 100 years old.  If you're not into finely dicing cold potatoes just go to the frozen food aisle and buy a bag of diced potatoes!  I won't tell.  Also, I've made this recipe a few times and it would be a good idea to double the white sauce.  Baking the potatoes with the amount of white sauce called for in the recipe above is just...not good.  This is a crowd pleaser because it is pure comfort food and that is exactly what people are looking for at these types of events.  I have seen the above recipe also titled 'Sinful Potatoes' and 'Heavenly Potatoes' - take your pick.  I found this interesting link about fun food facts from this time period - take a look!

My sons learned how to dip celery in olive oil with salt and pepper from their grandfather and how to peel and eat lupini beans.  They watched him eat smelts every Christmas Eve and enjoy the vegetables he grew in his garden.  They laughed.  Life is good.  Below is a picture of my father-in-law, my husband's father and my sons' grandfather.  His name was Michael N. Rosa. He was a good man and an incredible grandfather.

The 'Eating of the Green'...Jellied Salads!

I've been saving these recipes just for this day.  I don't know about you but I've seen enough, read enough and heard enough about corned beef for a good long while.  Understand that corned beef and cabbage is cooking in our crock pot at this moment!  As soon as I'm done with this post I'm headed to the store to buy some salmon (wild caught of course) and potatoes to complete this feast.  You all know by now that I don't eat red meat of any kind and that's how the salmon was added to today's menu.  Besides, it's an Irish staple - so we're good.  If you would like to spend a few minutes to catch up on all your St. Patrick's Day knowledge click on the Wikipedia link.

Today's recipes include three offerings of green jellied salads.  These are just too good to be true.  They must have been favorites because there are food stains all over them!  Spring arrives in just a few days and jellied salads would make a fun addition to any family gathering you might be planning. I'm pretty sure that no one else would be bringing one. Besides, anything that jiggles and wiggles will keep the kids happy - and entertained!

The first recipe is credited to 'Mrs. Jewell'...really.  How perfect could this be?!


Emerald Salad

1 cup grated pineapple
1 cup diced cucumber
1 envelope Knox gelatin dissolved in a little cold water, then add 1 cup boiling water, 1/2 tsp. salt, 2 Tbsps. sugar, 1/3 cup weak vinegar.

Color with a tiny bit of green vegetable color.
When cold and set, serve on lettuce leaf.

Will serve 12.


Wow, if that recipe serves 12 you just might want to save it for a big family event or be prepared to deal with some leftovers!  Maybe this was served in the Emerald City...

Lime Salad

2 packages lime jello (slightly cooled)
1 cup crushed pineapple
1 cup mayonnaise and 1 cup cottage cheese, mixed together
1 tsp. minced onion
Stir a few times while in icebox.*

Makes quite a lot
1/2 portion in small gem tins also attractive.

The word 'icebox' always helps to date old recipes.  More than likely this recipe dates before 1930.  To read more about the icebox and it's importance to our American food history read this link.  Below is a picture of traditional Norwegian iceboxes.

This last recipe contains rum and would be more appropriate for an adult gathering. 

Jamaican Irish Moss

First Mix:

1 Package lemon jello
1/2 cup hot water
1 cup orange juice
2 Tbsps. sugar

Then mix and set aside:

1 Tbsp. lemon juice
2 Tbsps. grated orange peel

Finally mix and set aside:

1/2 cup whipped cream
2 Tbsps. dark rum*

When jello is congealing add lemon juice and orange peel.  Then fold in rum and whipped cream.

Serve with mandarin oranges sprinkled with confectioners sugar.

*So - we know the recipe title 'Jamaican' comes from the rum and 'Irish Moss' refers to 'carageenan' which is a type of seaweed found along the western coast of Ireland and the American Atlantic coast.  It is used as a thickening agent and stabilizer in many foods.

If you're curious about Irish and Celtic food history or traditions, please click on this foodtimeline.org link! 

Enjoy today - after all - everyone is Irish on St. Patrick's Day!  Enjoy this You-Tube clip of The Muppets singing 'Danny Boy'!

Shrimp - Fifties Style!

I thought I would share some recipes I found from the fifties - they're always tons of fun!  During the fifties shrimp recipes were very much in vogue and offered a 'fancy' dinner item for women to showcase on their menus.  It was around this time that Campbell's soup came up with their still very popular Cream of Shrimp Soup.  It still can be found but is listed as one of their 'hard to find' items.  Click on this Campbell's Soup link to read about the Cream of Shrimp nutrition facts (it's not for the weak of heart...really) and everything else you ever wanted to know about Campbell's Soups.  Below is a party dip recipe from Campbell's using this condensed soup.

Party Dip

1 can Campbell's Cream of Shrimp Soup
8 - oz. pkg. cream cheese, softened
1/4 cup finely chopped green pepper
2 tbsp. finely chopped onion
Dash hot pepper sauce

With electric mixer or rotary beater, gradually blend soup into cheese.  Beat just until smooth.  Mix in remaining ingredients.  Chill.  Makes 2 and 1/3 cups dip.


I have 2 rice dishes with shrimp that seem relatively quick to make even today!

Mexican Rice With Shrimp

1 cup raw long grain rice
4 Tbsp. shortening
1 medium onion, chopped
1/4 cup chopped green pepper
1 can (1 pound) tomatoes, sieved
1 cup water
1 teaspoon salt
Dash of cayenne
2 dozen cooked shrimp, shelled

Wash rice and dry on towel.*  Heat shortening in heavy pan; add rice and stir constantly until a deep golden brown.  Add onion and cook until transparent.  Add green pepper, stirring for a few seconds.  Add tomato puree, water, salt and cayenne.  Cover and cook over low heat, without stirring, until every grain is separate (15 to 20 minutes).  Add shrimp a few minutes before serving.  Heat. 

Yield: 6 portions.

*This recipe comes from before 1957 because it wasn't until then that the rice industry decreed that rice was now safe enough to not wash before cooking!

Fisherman's Wharf Rice Salad

2 cups quick rice, cooked
1 and 1/2 cups sliced celery
1 can (6 oz.) pitted ripe olives, drained and cut in halves
2 Tbsps. sliced green onion
1 cup mayonnaise
1 can (7 oz.) tuna, drained and flaked
1 can (4 1/2 oz.) shrimp, drained and rinsed

Combine cooked rice, celery, olives, green onion and mayonnaise; mix well.  Fold in tuna and shrimp.  Spoon into shallow 1 1/2 quart casserole.  Cover with aluminum foil, crimping it securely to edges of casserole.  Bake at 350 degrees until thoroughly heated, 25 to 30 minutes.  Makes 4 to 6 servings.

Note:  Two cans of tuna may be substituted for 1 can of tuna and 1 can of shrimp.

Have you ever found recipes written on bits and pieces of paper?  This is one of those.  At least it has the name of the recipe on the top!

Baked Stuffed Shrimp

6 Jumbo shrimp completely shelled and de-veined - Raw - Do not boil
1/2 stick oleo, melted
1/4 tsp. salt and pepper
1 can diced clams, drained
1 dozen Escort crackers, crushed
1 tsp. parsley
1/4 tsp. garlic powder
1/2 cup dry sherry (or less)*

Line 9" brownie pan with foil.  Place shrimp close together.  Pile filling on top.  Drizzle 1/2 cup sherry over all.  Bake at 350 degrees for 20 minutes.  Baste a couple of times.

*Really? We know it was more!!

So.  There you have several shrimp recipes that just might bring you back to the days of gooey casserole dishes that were loaded with fat - and comfort!  To learn more about everything shrimp click on this foodtimeline.org link!

The Magnificent 'Les Miserables'!

As many of you know, my husband and I travel to Hartford, CT approximately 7 times per year to see a show on national tour.  Today we had tickets to see 'Les Miserables'.  We were both anxious to experience this because neither of us had ever seen it before and had only heard tales about the splendor of the show.  We were in for quite an awakening.  This is the 25th Anniversary production and it was unbelievable.  I had a feeling that we were going to view something special when I checked the Bushnell Theater's website (www.bushnell.org) and discovered that all shows were sold out!  That meant we had to leave early just to secure parking.  We arrived half an hour before show time which was a good thing because parking was already scarce. 



A pic from the new tour

 The show was magnificent.  If you have an opportunity to see this 25th anniversary production make the effort.  We didn't know what to expect and part of that is an embarrassment.  Victor Hugo is said to have written one of the most influential books of the 19th century.  Neither of us knew anything about it.  Really.  Read more about the book and the plot at this wikipedia link - beware, this is a spoiler alert!  My new goal is to read the book and play the music over and over.  Did I tell you how good it was?  Below is a quote from 'Les Miserables' - so true.  Every single person in the audience was reduced to tears over and over.  It was a beautiful thing.  Life is a beautiful thing.  My father-in-law is going to hospice tomorrow.  The end is near.  Love your family while you have the opportunity.

Below is the You-Tube preview of the new tour.  Go see it!

New England Staples - Fish and Butter!

Growing up in New England has always meant eating plenty of fresh seafood and locally grown produce.  I thought about this when I found the recipes I'll be sharing with you a little later in this post.  Purchasing local food products is in vogue now but just over 100 years ago it was the only option.  You ate what was grown by your family or the local farms surrounding you.  As consumers, many of us have rediscovered what our ancestors always knew - local is best.  I've started to purchase locally grown produce any chance I can and only fresh, locally caught seafood products.  All of this is expensive but I won't do it any other way now. 

Within the past year I've discovered that I can purchase Connecticut grown eggs in our local Stop and Shop.  I grew up on local eggs and they are absolutely the best there is.  The local eggs I buy today (and the ones I had as a child) are brown eggs.  In case you ever wondered, there is absolutely no difference between a brown egg and a white one.  They just come from different types of hens!  Really.  Get over it. 

I don't get paid to endorse any products on my blog but I will promote products that I believe are just too good to be true.  I found a brand of butter that is made in New England with sea salt that truly does taste amazing!  As a bonus, there are no artificial growth hormones used at the New England dairy farms that supply the milk and no artificial ingredients, colors or preservatives.  Try Kate's Homemade Butter!  Yes, it's more expensive but the taste is so much better than anything else on the shelves.  After having this butter you will actually be able to taste the 'processed' flavor of the other products.  If you're incredibly curious about all things butter take a look at the Wikipedia link! 

Below is a butter recipe I found that is just over 100 years old.  Drawn butter is a form of clarified butter that is usually used with fish recipes.  If you're familiar with seaside restaurants on the New England coast you have definitely had this before!  I grew up in a small village in Connecticut called Noank.  If you've ever travelled to Mystic, CT you may have stopped in Noank (click on the link) to visit a fairly well known seafood restaurant named Abbott's Lobster in the Rough.  Click on the link to visit their site!   Try the recipe below the next time you have seafood on your menu.  This one is easy.

Drawn Butter

2 Tablespoons flour
1/2 cup butter
1 pint boiling water

Work flour and butter together until creamy and gradually add the boiling water.  Stir constantly until it comes to a boil but do not let it boil.  Take from the fire* and serve.  A tablespoon of lemon juice or one of chopped parsley gives an agreeable change.

*Whenever I read these recipes and the word 'fire' is used it just cracks me up!!

The drawn butter recipe would go really well with shellfish of any kind but below is an heirloom recipe for oysters that you might want to try.  I also included a recipe for 'Finnan Haddie'!  I learned that this is really nothing more than smoked haddock. 

Browned Oysters

1 quart oysters - drain.  With the liquor, browned flour, and browned butter, make a brown sauce.  Keep this hot on the stove.  Fry the oysters, without rolling in eggs or crumbs, a few at a time, in butter.  When they are browned drop them into the sauce.  Serve hot on toasted squares of bread.

Finnan Haddie Croquettes

Butter - 2 and 1/2 Tbsp.
Flour - 1/3 cup
Milk - 1 cup
Egg yolk - 1
Salt - 1 Tsp.
Pepper - 1/4 Tsp.
Salmon - 1 cup
Finnan Haddie - 1 cup
Crumbs - 1 cup
Egg - 1

Melt butter, add flour, and when smooth add scalded milk, stirring until it boils and is smooth; pour slowly onto the well beaten egg yolk, stirring constantly, add salt, pepper, and cooked flaked salmon and finnan haddie.  Spread on a plate to cool, shape, dip in crumbs, egg, beaten slightly with two tablespoons water, then in crumbs, and fry in deep fat.  Serve with French peas.*

*Just to make it healthy!!

Here's a commercial for Abbott's.  It will give you an idea of what life in this small village is like!  Below that is a video about Kate's Homemade Butter from Maine.  Local is just better.

The Pancake Post!

I have to admit it.  Today I was stumped.  Completely.  March is a difficult month to write about fun and different food.  March is still Winter and not yet Spring.  It's cold, raw and there is still the potential for snow.  And so I started thinking about comfort.  It didn't take long for me to find some incredibly old pancake, griddle cake and waffle recipes in my collection that I thought would be fun to write about.  March is the perfect time for pancakes.  There are Lenten pancake breakfasts occurring throughout the month and this is also prime time for the tapping of Maple trees for syrup.  I can remember as a girl (perhaps at a Girl Scout event or maybe a school field trip) venturing into the woods to learn about maple syrup.  It was cold but we did get to sample some maple syrup and candy at the end.  To learn more about the complexities of maple syrup and it's historical significance click on this Wikipedia link. 

Most of us have good mental images of pancakes and waffles.  It's one of those childhood comfort foods that evokes good childhood memories.  Over 100 years ago, pancakes, waffles and griddle cakes were standard and frequent fare.  They offered a breakfast that filled you and provided enough nutrition and sustenance to get you through the day until lunch.  There wasn't much in the way of 'snacks' when food took so long to prepare.  Whatever you ate had to satisfy you and provide you with enough energy for the day ahead.  In the early 1900's we worked and walked a great deal more than we do today.  I know it's easy to buy ready made pancakes and waffles but maybe you could muster up some courage to try a homemade mix.  You might even add fun ingredients like chocolate chips or blueberries - find the authentic you and create fun shapes for your kids!  You don't have to follow the recipes below...we've come a long way and there are plenty of easy recipes out there.  The recipes below are offered as a glimpse into our past.  Take a good look.  Appreciate the time you don't have to spend in your kitchen!!

Waffles

1 qt. flour sifted, 1 Tbsp. salt, 1 Tbsp. melted butter, sweet milk enough to make a thick batter.  Mix thoroughly.  Add 2 well beaten eggs, 2 teaspoons baking powder.  Stir well and bake in well greased waffle irons.  Two tablespoons sugar may be added.

Here is a 2nd recipe!

Waffles

Mix and sift one and three quarters cupfuls of flour, three teaspoonfuls of baking powder and one half teaspoonful of salt.  Add one cupful of milk gradually to the dry mixture, then the yolks of two eggs well beaten, one tablespoonful of melted butter and finally the well beaten whites of the two eggs.  The waffle iron should be thoroughly heated on one side, turned, heated and thoroughly greased.



Griddle Cakes

Sift three cupfuls of flour, one tablespoonful of sugar, three teaspoonfuls of baking powder and one teaspoonful of salt together; pour in the beaten yolk of an egg to which three cupfuls of milk have been added; beat the mixture thoroughly and fold in the beaten white of an egg, lastly adding two tablepoons of melted butter.

Sour Milk Pancakes

Soak 2 cups oatmeal in 1 and a 1/2 cups sour milk over night.  In the morning add:

1 beaten egg
1 scant cup of sugar
1 dessert spoon butter
salt and 1 cup wheat flour
1 teaspoon soda

Postum Syrup

2 cups granulated sugar
1 teaspoon Postum
1 cup boiling water

Dissolve Postum in boiling water, add sugar and boil 1 minute.  Cool without stirring.

I found this interesting information on Postum from Wikipedia.  Below is a 1910 ad for this hot beverage product that was introduced in the late 1800's but hit it's stride during WWII when rationing severely limited access to coffee.  Who knew.  Now...you do!