Fried Cracker or Hard

Ingredients

• two pinches of sugar
• 2 quarts of water
• 1 cup of chopped
• 2 cups of chopped
• one quart of apples 2 tablespoonsful of sugar cover
• one cup of evaporated peaches over night
• 2 cups of flour -- sifted 2 heaping tablespoonsful of lard
• 4 cups of sugar 2 cups of milk
• 2 cups of milk
• a cupful of rice over night
• a pinch of salt
• a teaspoonful of flour
• a pound of steak -- ^and have enough grease to cook without burning
• three persons soak a cupful of rice over night
• 1 egg a pinch of salt lyi teaspoonsful of baking powder enough milk to mak
• 21 notes la fried corn meal mush
• 6 tablespoonsful of flour j/s tablespoonful of baking powder mix this thorou
• 24 creamed cod fish
• three persons soak the fish over night -- about a pound
• one side till brown
• 26 meat stew 6 onions 1 can tomatoes 1 can com 1 dozen potatoes
• 6 onions 1 can tomatoes 1 can com 1 dozen potatoes
• 1 dozen potatoes
• 28 how to fry meats put a small amount of grease in the fry- ing pan
• half inch thick
• 30 apple sauce
• 2 tablespoonsful of sugar cover
• 2 cups of prunes 1^2 tablespoonsful of sugar boil till soft -- ^about thirty min
• 2 tablespoonsful of sugar boil till soft -- ^about thirty minutes
• four people 1 quart of milk 2 heaping tablespoons ful of rice a little salt
• 1 quart of milk 2 heaping tablespoons ful of rice a little salt 1 tablespoon
• 2 heaping tablespoons ful of rice a little salt 1 tablespoonful of sugar a l
• 1 tablespoonful of sugar a little nutmeg grated if you have it mix
• one stir after about ten minutes
• 36 peach pie
• 2 heaping tablespoonsful of lard
• half butter
• one grand pie
• 1 cake unsweetened baker's chocolate 4 cups of sugar 2 cups of milk
• butter the size of a walnut
• butter about the size of an egg (little generous) boil for half
• salt
• pepper

Directions

1. Dip the hard bread into cold water for a minute or two, not to get too soft. Then fry in a hot frying pan in butter or bacon.

2. FRIED RICfi FOR THREE PERSONS

3. Soak a cupful of rice over night. In the morning, put rice in the frying pan with some bacon and cook till soft.

4. RICE GRIDDLE CAKES

5. J4 cup boiled rice

6. J4 cup of flour

7. lyi teaspoonsful of baking powder

8. Enough milk to make a thin batter When the griddle or pan is hot, fry the cakes in salt pork dripping or lard, drop a spoonful at the time. These are good rice cakes.

9. FRIED CORN MEAL MUSH OR

10. When com meal or hominy has been boiled and cooled, cut into slices and fry in bacon, salt pork or lard. Only one of a kind is needed to fry with.

11. FLAP JACKS

12. 6 tablespoonsful of flour

13. j/s tablespoonful of baking powder

14. Mix this thoroughly Add enough water to make a batter th^t will drop freely from the spoon. Add a pinch of salt and two pinches of sugar.

15. Cook in hot frying pan, well greased, for five or seven minutes and then turn with a quick toss and cook the other side.

16. HOE CAKE can be made exactly the same as flap jacks by substituting com. meal for flour.

17. CREAMED COD FISH FOR THREE

18. Soak the fish over night — about a pound. In the morning, boil for ten or fifteen minutes. Pour off the water and pick out the bones. Put on and stew in some milk, a little butter and a teaspoonful of flour, stirred in milk, and stir in the whole.

19. BAKED CANNED SALMON

20. Put a can of salmon in a dish to bake, a lump of butter the size of a walnut, pepper and salt, and fill up the dish with milk. Put some cracker crtimbs and a little butter on the top, and bake in the ( oven for 10 minutes.

21. You can get cracker crumbs by rolling some hard tack with a rolling-pin. Or a bottle makes a pretty good roller on a clean board if you have no bread board.

22. FRIED FISH

23. Wash and clean the fish (split a whole fish), and cover with a little flour and a little salt and pepper. Put into a hot frying-pan, with some fat, salt pork or bacon, and cook one side till brown, and then the other side.

24. 1 can tomatoes

25. 1 dozen potatoes, washed and peeled and cut into pieces.

26. Couple of pounds of any meat (either cooked or uncooked)

27. Some salt and pepper, and then add 2 quarts of water. Let all this stew for an hour, slowly.

28. CANNED CORNED BEEF HASH

29. 1 cup of chopped or cut-fine corned beef,, to 2 cups of chopped or cut-fine potatoes (either raw or cooked) with a little milk or water to moisten it, and some butter to make it taste good. Cook in a hot frying pan, with either bacon, or salt pork to keep from sticking.

30. You can make hash of any kind of cold meat and potatoes and a little butter. If you have any fresh meat, chop or cut it up, add potatoes and some onions, and a can of tomatoes, salt and pepper, and it will be lovely mess.

31. (Onions or not, as you like.)

32. HOW TO FRY MEATS

33. Put a small amount of grease in the fry- ing pan, or salt pork, and when quite hot put in the steak. If the steak is about half inch thick, fry for about 1 minute before turning. Salt and pepper to taste.

34. Beef, veal, pork and mutton can be done in the same way.

35. BEEF STEAK AND ONIONS

36. Follow the recipe for steak. Slice in some raw onions — ^about six to a pound of steak — ^and have enough grease to cook without burning.

37. HOW TO BROIL MEAT

38. Put the broiler on, and when hot put on the meat for about two or three minutes. Then turn and cook on the other side. Add a little salt, pepper and butter.

39. APPLE SAUCE FOR THREE

40. Pear and slice one quart of apples

41. 2 tablespoonsful of sugar Cover all this with cold water, and boil for twenty minutes to a half hour.

42. You can make nice apple sauce with evaporated apples, but they must be soaked over night.

43. Soak prunes over night. 2 cups of prunes 1^2 tablespoonsful of sugar Boil till soft — ^about thirty minutes.

44. TO BOIL FRESH POTATOES

45. Either peeled or in their jackets Put into boiling water, with a little salt, and boil for 20 minutes to half an hour.

46. TO BOIL FRESH STRING-BEANS

47. Pull the strings off, and cut into pieces into a bowl of cold water. Drain water off, and cook in boiling water for 20 minutes. Pour off the water, and add pepper, salt and a little butter.

48. TO BOIL FRESH SWEET CORN

49. Husk and remove the com silk. Cook in boiling water for fifteen minutes. Use the corn silk for cigarettes ! !

50. TO BOIL FRESH PEAS

51. Shell the peas, and put them into boiling water — enough to cover them. Then cook for half an hour, or until soft. Drain off the water, and put on a little butter, pepper and salt.

52. HOW TO COOK CANNED TOMATOES

53. Stew for five to ten minutes. Put in some cracker crumbs (to thicken), a little butter, salt and pepper.

54. HOW TO COOK CANNED CORN

55. Stew for five or six minutes, and add a little salt, pepper and butter.

56. RICE PUDDING FOR FOUR PEOPLE

57. 2 heaping tablespoons ful of rice A little salt

58. 1 tablespoonful of sugar

59. A little nutmeg grated if you have it Mix this all together, and put in a slow oven. Give one stir after about ten minutes, and then cook in a slow oven ')4 of an hour.

60. PEACH PIE FOR FOUR PEOPLE To make peach pie from evaporated peaches, soak one cup of evaporated peaches over night. In the morning, stew with ly2 tablespoonsful of sugar about twenty minutes.

61. 2 heaping tablespoonsful of lard (or half butter and half lard)

62. A little salt Mix flour, lard and salt well together, and then add enough cold water to make the dough soft enough to roll out. If it sticks to the rolling pin, use a little flour. Then grease the pie plate, and take half of the dough, rolled out flat, and cover the pie plate. Cut off the edge with a knife. Then put in your fruit. Take the other half of your dough, rolled out for a top, and cut around the edge with a knife, and then press all around the edge with a fork, to make the edges stick together. Then you will have one grand pie.

63. This pie crust recipe will do for any kind of pie. Evaporated apples should be cooked the same as peaches.

64. All dry fruit should be soaked over night.

65. IF STARVING FOR A TASTE OF

66. CANDY MAKE

67. 1 cake unsweetened Baker's Chocolate 4 cups of sugar

68. 2 cups of milk, piece of butter about

69. the size of an egg (little generous) Boil for half to three-quarters of an hour, then take off the fire and beat till it gets a little thick, and pour into a buttered tin. You can tell if it is done by stirring a little in a saucer.

70. f^MM HI IMHy

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Nutrition, whole recipe (rough)

Counts 21 of 27 ingredients. The other 6 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 21 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Beef	100g cooked	250
Salmon	100g cooked	208
Rice	1 cup cooked (158g) white	206
Potato	1 medium (173g) baked	161
Chocolate	1 oz (28g) semisweet	155
Milk	1 cup (244ml) whole	149
Lard	1 tbsp (12.8g)	115
Butter	1 tbsp (14g)	102
Apple	1 medium (182g)	95
Apple Sauce	1 medium (182g)	95
Egg	1 large egg (50g)	78
Corn	1/2 cup kernels (82g)	77
Peach	1 medium (150g)	59
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Walnut	1 walnut half (4g)	26
Tomato	1 medium (123g)	22
Nutmeg	1 tsp ground (2.2g)	12
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0
Meat	not in our table	0
Stew	not in our table	0
Prune	not in our table	0
Pie	not in our table	0
Cake	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.