Recipes of THE PAST and some that are still used today.

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3 - cups of soft bread crumbs

1 - teaspoon salt

1/4 - teaspoon pepper

3 - tablespoons of butter or fat

1/4 - cup of hot milk

2 - cups of boiled chestnuts

1. Mix bread crumbs, salt, and pepper.  
2. Moisten with butter, melted in hot milk.  
3. Chop the chestnuts fine and add to the bread crumb mixture.  
4. Mix thoroughly. 

6 - quinces

3 - tablespoons sugar

12 - orange slices, 1/4 inch thick

1/4 - cup macaroon crumbs

2 - tablespoons butter

1. Select ripe fruit. Wash, pare, halve, and remove cores. 
2. Put cut side up in a greased baking pan. 
3. Put skins and cores in a saucepan. 
4. Cover with boiling water. 
5. Boil 20 minutes and then strain. 
6. Put sugar in each half quince. 
7. Put the orange slice on each half. 
8. Pour 2 tablespoons of the peeling liquor over the halves and cover.
9. Bake in a moderate oven at 350 degrees until soft and red, about 2 to 2 1/2 hours.
10. Sprinkle with crumbs. Dot with butter. 
11. Bake uncovered in a hot oven at 425 degrees about 5 minutes or until brown. Serves 6. 

12 - Slices of bacon

Flour for dredging 

1 1/2 - pounds of calf liver (1/2 inch thick)

1. Broil or fry bacon slowly.
2. Remove bacon and drain on brown paper.
3. Wipe liver with a cold and damp cloth. 
4. Dredge with flour. 
5. Fry in bacon fat, turning frequently, until well browned on both sides about 5 to 8 minutes. Serves 6. 

What you will need:

2 cups of sugar

1/2 cup of white syrup

1/2 cup of water

2 egg whites

Instructions

First, you will need to combine the syrup, sugar and water. Next, cook down until the syrup forms a hard ball when dropped into cold water or until the candy will string a thread when dripping from a spoon. Once this is accomplished, remove from heat and slowly add syrup to the beaten egg whites, beating continuously as you add syrup. Beat until candy loses it's gloss and is stiff enough to roll out on a confectioners sugar covered board. Spread thinly with peanut butter. Roll up, slice and serve.

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