Mohawk Valley cook book

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 2 of Mohawk Valley cook book Se Lo CONGRESS, Conny int vad pa ee: Shelf. OC L: | UNITED STATES OF AMERICA. a

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 3 of Mohawk Valley cook book MUHAWK VALLEY GOUK bOUR. Compiled and Published SS THE LADIES’ SOCIETY —or— ST. Mark's LUTHERAN CHURCH, CANAJOHARIE, INR YS: 1889. MAR ores WASHINGTON PoRo te BRON. A copy of this Cook Book…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 4 of Mohawk Valley cook book

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 5 of Mohawk Valley cook book je dewlaby a ak 4 ay ro “She looketh well to the ways of her household.” The Monawk VALLEY Cook Book has been prepared and careful- ly revised with special reference to…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 6 of Mohawk Valley cook book

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 7 of Mohawk Valley cook book SOUPS: GHNERAL DIRECTIONS. In making soups of almost every kind, it is absolutely necessary to wash the meat thoroughly before putting it into the kettle, with plenty of cold water to cover…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 8 of Mohawk Valley cook book 6 table, and the bones and less choice portions of fowls,—turkey, chicken or duck, can be saved for the same purpose. These cooked) meats should be thoroughly washed in scalding water, to…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 9 of Mohawk Valley cook book - ‘ MACARONI SOUP. Break one-third of a pound of macaroni into small (two inch) pieces; boil for half an hour, or until soft, in slightly salted water, then drain. Have about…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 10 of Mohawk Valley cook book 8 salt, pepper and a little cayenne, and when boiling, stir in the flour and butter thickened in the cup of milk. Strain into the tureen immediately. This is sufficient for six.…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 11 of Mohawk Valley cook book 9 MOCK BISQUE SOUP. One quart can tomato, 3 pints milk, 1 large tablespoon flour, butter the size of an egg, pepper and salt to taste, 1 scant teaspoon of soda. Put…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 12 of Mohawk Valley cook book 10 after it has boiled slowly two hours, then boil three hours more,. so slowly that just an occasional bubble comes to the surface. — The soup must have been skimmed when…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 13 of Mohawk Valley cook book MEATS, POULTRY, &C. OF BEEF. The middle ribs and sirloin are best for roasting. A piece of ten lbs. will require about three hours roasting; one of from four to six lbs.…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 14 of Mohawk Valley cook book 12 ‘dripping ; have it very hot in the pan, put in the steak, letting it brown quickly on one side, then turn it, cover up closely, and fin- ish cooking. Take…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 15 of Mohawk Valley cook book 13 MOCK DUCK. Have a round steak cut half an inch thick; remove the bone, sewing up the holes. Make a dressing of about a cupful of bread crumbs, a teaspoonful of…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 16 of Mohawk Valley cook book 14 VEAL CUTLET. Can be dipped in egg, then in fine bread crumbs, put into the pan in which some butter or dripping has been made very hot. Cover up tight, and…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 17 of Mohawk Valley cook book 15 VEAL POT-PIE. Take three pounds of the loin, cut in pieces and wash. Put in kettle with six strips of sweet salt pork, as large as one’s middle finger, season with…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 18 of Mohawk Valley cook book 16 ter, thicken with a spoonful of flour, boil up a few minutes and serve. MRS. E. F. S. SWEHET-BREA DS. Wash in salted water, remove stringy parts, parboil fifteen min- utes,…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 19 of Mohawk Valley cook book 17 small pieces of butter, filling in with hot water sufficient to cook the meat and leave enough for a gravy. Lay over the whole a cover of pie crust, in the…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 20 of Mohawk Valley cook book 18 BOILED MUTTON. Take a leg of mutton, wash it well and put it into boiling salted water, and boil from two to three hours, according to size. Serve it with plain…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 21 of Mohawk Valley cook book 19 the mixture, and break an egg on top of each, sprinkling over them salt, pepper, and a few cracker or bread crumbs. Put in the oven and bake ten minutes, or…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 22 of Mohawk Valley cook book 20 beating constantly and thoroughly. Pour into a greased pan, and bake from one-half to three-quarters of an hour. Serve immedi- ately. MRS. C. T. V. 5. ENGLISH POT PLE: Cut 14…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 23 of Mohawk Valley cook book 21 geese, onion and sage should be used. For boiled fowl, oysters are often used; a pint to each turkey. The hearts, livers, gizzards of roast fowls should be boiled in salted…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 24 of Mohawk Valley cook book 22 bits of butter. Repeat till dish is full, adding the broth in which chicken was cooked, to each layer, just enough to cover. Sprinkle crumbs over the top, put in oven…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 25 of Mohawk Valley cook book Sewer Phot, BT: OYSTER SOUP. Drain the liquor from one quart oysters, and add to it one quart of milk and water, mixed in any desired proportion; set on the stove and…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 26 of Mohawk Valley cook book 24 melted butter, hot; drop the oysters evenly over the surface, fry a light brown, but do not turn. Serve at once. MRS. E. M’K. OYSTER CAKES. Chop very fine one-quarter pound…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 27 of Mohawk Valley cook book 25 LITTLE PIGS IN BLANKETS. Season large oysters with pepper, roll them in rolled crackers ; ut bacon in thin slices, wrap an oyster in each slice, and fasten with a toothpick.…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 28 of Mohawk Valley cook book 26 and two of flour, previously well rubbed together; let the whole simmer a few minutes, then stir in one pint milk and one egg, beaten together; take up immediately. MRS. M.…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 29 of Mohawk Valley cook book 27 lowing dressing, and pour over the whole. Dressing.—Beat to- gether the yolk of one hard boiled egg, (first rubbed smooth,) one raw egg, one teaspoon ground mustard, same of pepper, half-cup…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 30 of Mohawk Valley cook book 28 milk; mix and make into cakes, roll in crumbs, then in egg, then in crumbs again, and fry. MRS. ©. T. V. S. LISH BALLS NO, 2. Equal parts of uncooked…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 31 of Mohawk Valley cook book 29 POTTED FISH. Take a fresh fish, herring, shad or other fish; clean, dry and cut in convenient size for packing in a stone jar; cover the bottom of the jar with…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 32 of Mohawk Valley cook book 30 or crumbs, of which take about three tablespoonfuls, or more if they seem very moist. Add three tablespoons melted butter, red pepper, and a very little Worcestershire sauce and salt, and…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 33 of Mohawk Valley cook book dl to yellow; add potatoes, salt and pepper; stir with fork carefully. When well heated, add a little parsley, if desired, and cook two minutes longer. Serve on hot dish. CONTRIBUTED. POTATOES…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 34 of Mohawk Valley cook book 32 ter, salt and cream. Whites of two eggs, beaten stiff, mix in light- ly. Fill the shells with mixture, set on a tin, and bake ten or fif- teen minutes. MRS.…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 35 of Mohawk Valley cook book 33 add some—pepper, tablespoon molasses. Pour in earthen jar or bean pot, set pork in the top, cover and bake in slow oven all day. Look in occasionally, and if too dry…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 36 of Mohawk Valley cook book 34 TOMATOES WITH MAYONNAISE Smooth medium tomatoes, carefully skinned, the stem end cut out and piled with a mayonnaise, makes a very pretty as well as good dish. CONTRIBUTED. CORN OYSTERS. Grate…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 37 of Mohawk Valley cook book 35 20 minutes. Drain and put a layer in a baking dish ; over this some grated cheese and pieces of butter. Then more macaroni, cheese and butter, a little salt. Put…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 38 of Mohawk Valley cook book 36 mustard, a very little red pepper and salt to taste, the juice of half a lemon, constantly stirring till all the ingredients are in. Vinegar . may be used inplace of…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 39 of Mohawk Valley cook book Bess). PICKLED EGGS. Boil the eggs hard; when cold remove the shells. Lay them carefully in a jar, pour over them scalded vinegar, well flavored with whole cloves, allspice to suit the…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Image 40 of Mohawk Valley cook book 38 OMELET. Four eggs, one cup of milk, one tablespoon of flour, a little salt. Beat the whites of the eggs to a froth; add last. Put a little but- ter in…

Contributor: Canajoharie, N.Y. St. Mark's Lutheran Church. Ladies' Society
Date: 1889

Book/Printed Material Mohawk Valley cook book