Family Recipes Cookbook

The cookbook I never got around to finishing…

Devils Food Cake 11/19/2009

Filed under: Desserts,Mary Griffith — dearmasa @ 8:07 AM

1 stick of margarine creamed with 2 cups sugar, 2/3 cup cocoa mixed with 1 level tsp. soda made in paste. Beat 3 egg yolks; add to creamed sugar and butter. 2 cups cake flour, 2/3 cup buttermilk, mix a little at a time. Add the beaten egg white, flour with 2 spoons vanilla. Bake in 350°F oven.

Mocha icing:

5 tbs. cocoa

5 spoons butter or margarine

1 box powdered sugar

Mix and soften with coffee, add 1 tsp. vanilla. Spread on cake.


A Cheap Charlotte Russe

Filed under: Desserts,Mary Griffith — dearmasa @ 8:04 AM

To 1 quart sweet milk which has been scalded–add 5 egg yolks which have been beaten with 5 tab sugar–stir constantly–turn on low heat (as you must never let milk and eggs boil, it curdles it). Cook till it thickens up only–remove from fire and add 3 envelopes of plain Gelatine which you have softened in cold milk, about 2/3 cup–Let stand till ready and set. Then fold in 1 pint cream beaten stiff and sweeten and flavor to taste–Serve with dab of whipped cream–topped with cherry or nuts.


Charlotte Rousse 11/18/2009

Filed under: Mary Griffith,Sides — dearmasa @ 8:17 AM

Scald a pint of milk. Beat 3 egg yolks with 3 tablespoons sugar. Cook in a double boiler until thick. Add 2 envelopes of gelatine to hot milk. Dissolve gelatine in cold water. One cup of cream whipped and added to egg whites. Flavor with ½ cup sherry wine or any other flavoring.


Roast Pheasant

Filed under: Main Course,Mary Griffith — dearmasa @ 8:14 AM

Sauté six thinly sliced shallots in 3 tablespoons butter in a roasting pan for 5 minutes. Add the 2 pheasants and sauté over high heat 15 minutes or until brown on all sides.

Pour 4 tablespoons of brandy over the pheasants and 2 tablespoons into a ladle.

Warm the ladle over a match, light the brandy in the ladle, pour over the pheasants to flame them. When the flame dies add 1 1/3 cups of chicken bouillon, ¾ teaspoons salt and ground black pepper.

Put 2 strips of bacon over each pheasant’s breast and roast uncovered in a 375°F oven for 45 minutes, basting frequently. Stir 1 1/3 cups heavy cream into the pan juices and continue roasting for 15 minutes, basting frequently.

Serve pheasants and sauce with wild rice.



Filed under: Condiments,Mary Griffith — dearmasa @ 8:01 AM

12 red peppers

12 green peppers

1 large cabbage

onions–25 cups

1 dozen large cucumbers

chop hot green peppers to taste

Chop all together and let stand overnight–next morning squeeze out and cover with weak vinegar (half vinegar and water), let come to [a] boil, take up and let stand for a day or two. Then squeeze out again and cover with strong vinegar, add 1 box of celery seed, one box of mustard seed, a dessert spoon of turmeric and sugar to taste. You can also add salt at this time if you like.


Pa’s Salad Dressing

Filed under: Condiments,Mary Griffith — dearmasa @ 7:53 AM

Combine 2 teaspoons salt

1 teaspoon sugar

½ teaspoon pepper

1 ½ teaspoon paprika

1 teaspoon dry mustard

1 ½ cups oil

½ cup vinegar

½ teaspoon Tabasco

1/8 lb. Crumbled Bleu cheese



Chili Sauce

Filed under: Condiments,Mary Griffith — dearmasa @ 7:49 AM

1 peck ripe tomatoes

4 red peppers

1 nutmeg

1 tablespoon cloves

3 tablespoon cinnamon

3 tablespoons spice

7 iron spoons sugar

6 large onions

8 teacups vinegar

1 ½ iron spoons sugar

1 ½ iron spoons salt

Chop tomatoes after skins are removed. Chop onions and peppers. Let vinegar boil. Put in remaining ingredients and boil 3 or 4 hours till thick.