Cooking

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NOTE - In 1901, the Bowdoinham Doughnut Club published what they called the CATHANCE COOK BOOK. It contained, "a collection of thoroughly tested and approved recipes, gathered and arranged by the doughnut club." These three selections are mouth watering samples taken from those pages. Carolyn Lang gave us the cook book.

The book also contained the following poem . . .

We send to you this little book,

to teach you sister, how to cook.

If when you start to get a meal,

with a poor fire you have to deal;

you must be sure and not complain

think what you'd do with a pot and crane.

 

GOOD GINGER SNAPS

1 C. sugar

1/2 C. shortening

Tsp. ginger

2/3 C. WARM water

Tsp. salt

1/2 C. molasses

Tsp. soda

Roll as thin as possible and cut with a small round cutter. Bake at 350 for 10 minutes. Easy to make and easy to eat.

 

MINCE MEAT

2 qts. chopped meat (venison or beef)

5 qts. chopped apples

I qt. molasses

1 qt. sugar

I qt. strong coffee

3/4 qt. boiled cider

3/4 qt. chopped fat pork

2 lbs. seeded raisins

3 TBLS. cassia

1 1/2 TBLS. cloves

I TBLS. allspice

I TBLS. grated nutmeg

After mixing exactly like the above, if the blend isn't moist enough, add some of the liquid the meat was cooked in. Cook over slow, even heat for 2 hrs.

 

BEST GINGERBREAD

1/2 C. sugar

1/2 C. molasses

1/4 C. butter (less butter if you have some sour cream)

1 egg

1/2 C. sour milk or cream

1 even tsp. soda, dissolved in the milk

1 tsp. ginger

1 1/2 C. flour & a little salt.

Just before pouring into the pan, add one tablespoon of vinegar and stir in quickly. Bake in a brisk oven (325 for about 35 minutes.)

 

Bowdoinham Advertiser
Volume 2 # 3
Frank Connors. Editor