Recipes Cookbooks

Cocke, Nancy C. (Erie, Pa.)

Title: Tastes and Tales of Erie, Pennsylvania: A Cookbook… And More!
Publisher: Accuprint
Place of publication: Erie, Pa.
Date of pub.: 1976

Call no.: 3391

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Delicious cake (1886)

Delicious cake

Submitted by Mrs. Emma Gray

Two cups of sugar, the whites of four eggs, one cup melted butter beaten to a cream, one-half cup milk, one-half pound of citron sliced thin, three cups of flour, two teaspoonfuls of cream tarter, and one of soda.

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Delicious cake (1886)

Delicious cake

Submitted by Mrs. Sarah M. Lamb

Two cups of white sugar, one cup of butter, one cup of milk, three eggs, half teaspoonful of soda, one teaspoonful of cream tarter, three cups of flour; beat butter and sugar together, add the yolks of the eggs, then the beaten whites, dissolve the soda in milk, rub the cream tarter in flour, and add last.

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Derby Pie

Derby-ish Pie

Ingredients

¼ c. butter
1 c. sugar
3 eggs
¾ c. white Karo syrup
½ tsp salt
1 tsp vanilla extract
½ c. chocolate morsels
½ c. chopped pecans
2 Tbsp. Bourbon
1 unbaked pie crust

Directions

  • Preheat oven to 375.
  • Cream butter, add sugar gradually. Add beaten eggs, syrup, salt, vanilla. Add chocolate, pecans, and Bourbon.
  • Stir well.
  • Pour into crust and bake at 375 degrees for 40-50 minutes, till firmish (okay if it jiggles a little; it will settle down).
  • Rewarm to serve.

Note: the name “Derby Pie” is trademarked, but this recipe comes from an old Derby cookbook that belongs to my mother, and in that cookbook it is called “Derby Pie.”

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Deviled Ham Dunk (ca.1950)

Deviled ham dunk

1 family –size can deviled ham
¼ cup mayonnaise or thick sour cream
1 8-oz. package cream cheese
½ cup White House Evaporated Milk
1 tbsp. minced scallions
1 tbsp. chopped dill pickle

Mix ingredients. Chill until ready to use. Makes about 2 cups. Good with corn chips, toasted rye bread chunks, crisp crackers.

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Dinner-In-a-Dish (1941)

Dinner in a dish

Submitted by Mrs. Eva Gage

3 vegetables and meat is a grand combination.

4 T Crisco
1 med. Onion chopped
2 green peppers sliced
1 lb. hamburger
1-1/2 t salt
¼ t pepper
2 eggs
2 c fresh cut corn
4 med. Tomatoes sliced
½ c dry bread crumbs

Put Crisco in skillet and lightly fry pepper and onions for three minutes. Then add meat and blend thoroughly. Add seasonings. Remove from fire, stir in eggs and mix well.

Put 1 c of corn in baking dish then half the meat mixture, then a layer of sliced tomatoes. Then another layer of corn, meat, and tomatoes. Cover with crumbs. Dot generously with Crisco or butter. Bake in moderate oven 35 min.

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Fish Hash (1941)

Vittles

2 cups cooked fish
2 cups boiled potatoes
½ onion
Salt and pepper

Chop fish, potatoes and onion. Mix. Season. Fry until brown.

Compare with Salt-Fish Hash (p. 47)

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For Dressing the Hair (1883)

Rice and beans

Submitted by Mrs. Lucy Maxam

Scald two ounces of black tea in a gallon of water; strain and add three ounces of glycerine, half an ounce of tincture of Cantharides, and one quart of bay rum.

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Good Pudding without Milk or Eggs (1883)

Rice and beans

Submitted by Mrs. Strong

One quart water, one teaspoon salt, two-thirds of a teacup of chopped suet; when boiling hot in the kettle stir in one teacup full of Indian meal, two-thirds of a cup of raisins, one cup of molasses, one teaspoon cinnamon; when all is mixed let it boil two or three minutes, stirring it that it does not burn; then pour in your bake-dish and bake two or three hours.

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Hand Soap (1883)

Rice and beans

Submitted by E.L. Purinton

Put three pounds lime, six pounds sal soda, and one-half pound borax in five gallons water; boil until all is dissolved, and then let it stand six hours or more; draw off the clear liquid and put in six pounds of grease, boil until it thickens. When partially cool pour into shallow dishes to harden.

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