Home Recipes
Osceola Sun
17 October 1878
Egg Bread – 1 pint corn-meal, 1 egg, buttermilk to make thick batter. Be sure to
get the right quantity of soda and you will have a delicious loaf.
Indian Steam Loaf – 2 cups Indian meal and 1 cup wheat flour, 2 cups of sweet
milk and 1 cup of sour milk, ½ cup molasses and 1 teaspoon of soda; to be
steamed 3 hours; is good hot or cold.
Pickled Green Tomatoes – Boil small green tomatoes in weak salt and water until
tender; take out and drain; prepare vinegar with spice and pepper; put the
vinegar in cold, while the tomatoes are hot.
Raisin Pie – 1 cup of raisins, chopped fine, 1 cup of sugar, 2 eggs, 1 cup of
vinegar, 1 cup of sirup, 1 cup of water, ½ cup of flour, 1 teaspoonful of
cloves, the same of cinnamon and soda, butter size of an egg; 2 crusts.
Chili Sauce – 18 tomatoes, 4 peppers, 2 onions, 4 spoonfuls sugar, 2 spoonfuls
cinnamon, 2 spoonfuls ginger, 1 spoonful cloves, 1 spoonful salt, 3 cups
vinegar; chop tomatoes and onions fine; cook 1 hour; strain through sieve;
bottle when cold.
Southern Beef Soup – Boil a soup bone thoroughly done, the longer the better; 1
hour before serving put into 1 gallon of soup 1 teacup two-thirds full of rice,
1 full of strained tomatoes, 1 of corn, cut very fine (be sure to get tender
ears), 3 or 4 pods of okra cut fine cross-ways (the pods). Some like a few
slices of onions, but that depends on their taste.
Tomato Steak – Slice fresh tomatoes and let the juice drain off; have skillet
hot, and place your beefsteak in and broil until about half done; then lay the
sliced tomatoes over it; season with salt, pepper and butter (browned butter is
the best); cover up and let cook until done; but if you like steak rare done,
you should season the sooner, so that the tomatoes will have time to brown
nicely.
Salad Sauce – Put the yolks of two hard-boiled eggs on a plate, and with a
wooden spoon mash them smooth, mixing with them a tablespoon of water and 2
tablespoons of salad oil; then add, by degrees, a saltspoonful of salt, a
teaspoonful of mustard and a teaspoonful of powdered loaf sugar; when these are
all smoothly united add gradually 3 tablespoons of vinegar.
German Pickles – Take 2 or 3 dozen pickles (good sized ones), ½ peck of small
grape-leaves and some dill; wash the pickles and leaves; take a small jar and
lay the bottom of it a layer of leaves and then of pickles, and a little dill;
lay in alternate layers; make a salt water brine of very warm water, enough to
cover the pickles; do not make it too salty; put a plate in the jar, and lay on
it a heavy stone. In about a week the pickles will be sour.
English Pickle For Tongue – For 2 tongues, make a brine of 2 ounces of
saltpeter, ½ pound of brown sugar, 1 pint of barrel salt, 1 teacup of molasses,
water enough to cover them. Let them stand in a crock, well kept under the
brine, for 10 days. When ready to use boil 2 or 3 hours; skin and eat cold. This
brine can be used as long as it keeps sweet, and is good to keep hams or dried
beef in.
Chili Sauce – 1 peck ripe tomatoes chopped fine, strain the water all off; 1 cup
chopped onions, 1 cup sugar, 1 cup mustard seed, 1 cup grated horse-radish, ½
cup salt, 2 tablespoonfuls black pepper, 2 large red peppers chopped fine, 1
teaspoonful each of cloves, mace, and cinnamon, 3 pints vinegar; mix together
and it is done. This is good.
Furniture Polish – ½ dram shellac varnish, ½ dram rosin, 2 ounces alcohol;
dissolve; add 2 ounces cotton seed oil or linseed oil; use 10 drops butter of
antimony; shake and apply with soft rag and rub briskly. This will cost about 25
or 30 cents, and is excellent for soiled picture frames or varnished furniture,
but scratched varnish can hardly be fully restored, except by rubbing down and
re-varnishing the surface.