Practical Bible

Recipes from the Past

Breakfast

Fried Cucumbers and Broiled Ham.

Peel and slice the cucumbers and soak them in cold water 1/2 an hour, drain and dry the slices on a cloth, dip the pieces in egg and then in crumbs and fry in hot fat. Slice the ham very thin and broil over a hot clear fire.

Orange Recipe

Granite Camilla.

Take the pulp of 4 large or 6 small oranges, 1 shredded pineapple, 2 cupfuls of strawberries cut in quarters, 3 bananas cut in quarters lengthwise and then in small slices; put all into a large bowl and add the juice of 3 lemons in which 3 cupfuls of sugar have been dissolved. Put all into a freezer, stir occasionally until half frozen, then remove the beater, pack the granite down well, renew the ice and salt and let it stand packed for two hours.

Lunch

Scotch Eggs.

Boil 6 eggs for 20 minutes, take the shell off, and when cold cover with the following: Cook 1/2 a cupful of stale bread crumbs and 1/2 a cupful of milk together until a smooth paste. Add 1 cupful of cooked lean ham chopped very fine, salt and pepper, and 1 beaten egg. Mix well and cover the hard boiled eggs with it. Fry in a frying basket in boiling lard for a minute.

Tasty Dish

Cherry Fritters.

Remove the stems and stones from some ripe cherries. Roll them in the white of an egg, beaten with 1 tablespoonful of water; then in chopped blanched almonds; dip them one by one in a thick fritter batter, arrange in a frying-basket and plunge into very hot fat. When brown, remove, drain on blotting paper and serve on a folded napkin. Pass toasted wafers with the fritters.

Foreign Dish

Dutch Prune Pudding.

Boil prunes until very soft; remove the stones. Mash well; add the yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, 1 cup of bread-crumbs, 1 teaspoonful of vanilla, 1/2 cup of chopped nuts, and the whites of the eggs beaten stiff. Put in a well-buttered pudding-dish and bake in a moderate oven until done. Serve cold.

Dessert

Grandmother’s Gingerbread.

Put into a teacup 1 rather scant teaspoonful of soda, 1 generous teaspoonful of ginger, 3 tablespoonfuls of melted butter, 4 tablespoonfuls of boiling water; fill the cup to the brim with good molasses, then pour into the mixing bowl, and add flour enough to make it about the consistency of any plain cake. Bake in a moderate oven until minute cracks appear on the top crust, which will usually be in from twenty-five to thirty minutes.

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