D ~ DEVILED CRABS

Today’s recipe comes from the cookery book by Mrs. Wilson published in 1920

DEVILED CRABS

Make a cream sauce by placing in a saucepan

One cup of milk,

Five level tablespoons of flour.

Stir with a wire spoon or fork until the flour is dissolved in the milk and then bring to a boil. Stir constantly and cook for five minutes after it reaches the boiling point. Then add

One cup of crab meat,

One tablespoon of grated onion,

One tablespoon of finely minced parsley,

One tablespoon of Worcestershire sauce,

One and one-half teaspoons of salt,

One teaspoon of paprika,

One-half teaspoon of mustard.

Mix thoroughly and then fill into the crab shells, filling the shell slightly above the level. Dust lightly with flour and then brush with beaten egg and cover with fine bread crumbs. Fry until golden brown in hot fat. The crabs may be prepared earlier in the day and then reheated for serving.

C ~ CORN CHOWDER

Today I’m giving you a recipe from Fifty-Two Sunday Dinners by Elizabeth O. Hiller publisher 1913.

CORN CHOWDER

2 cups cooked corn cut from cob, or
1 can of corn.
1 cup salt pork cubes.
1 cup potatoes cut in cubes.
½ onion sliced.
3 cups water.
2 cups scalded milk.
1 tablespoon butter.
1 tablespoon flour.
²/₃ cup cracker crumbs.
Salt, Pepper.

Process: Cut salt pork in one-fourth inch cubes and try out in a frying pan; add onion, and cook until yellow. Pare and cut potatoes in one-half inch cubes, parboil five minutes. Add to onion, with corn and water; cover and cook twenty minutes or until potatoes are soft. Melt butter in a sauce-pan, add flour, stir to a smooth paste, pour some of the milk on slowly, stirring constantly. Combine mixtures; add crumbs and seasonings. Serve for dinner in cups or in small "nappies."

B ~ BEEFSTEAK AND OYSTERS.

Today’s recipe comes from Margaret Brown's French Cookery Book published in 1886.
BEEFSTEAK AND OYSTERS.

Take a tender sirloin steak, put it in a hot skillet, let it fry 15 minutes; when done take the hearts out of 1 quart of oysters, and put the oysters in the skillet where the steak came out, sprinkle a little flour over them, a small piece of butter, a little of the oyster liquor, enough to make a nice gravy; season to taste and a little nutmeg. Put steak on platter, pour this oyster gravy over them, and serve hot.

A ~ Apple Charlotte

Welcome to the first day of the A-Z Challenge. My posts over the next month will be a selection of recipes from the 1800’s to the early 1900.

Today’s recipe is from the well known Victorian cook Mrs. Isabelle Beeton from her Household Management book.

A VERY SIMPLE APPLE CHARLOTTE.

INGREDIENTS.—9 slices of bread and butter, about 6 good-sized apples, 1 tablespoonful of minced lemon-peel, 2 tablespoonfuls of juice, moist sugar to taste.

Mode.—Butter a pie-dish; place a layer of bread and butter, without the crust, at the bottom; then a layer of apples, pared, cored, and cut into thin slices; sprinkle over these a portion of the lemon-peel and juice, and sweeten with moist sugar. Place another layer of bread and butter, and then one of apples, proceeding in this manner until the dish is full; then cover it up with the peel of the apples, to preserve the top from browning or burning; bake in a brisk oven for rather more than 3/4 hour; torn the charlotte on a dish, sprinkle sifted sugar over, and serve.

Time.—3/4 hour. Average cost, 9d.

Sufficient for 5 or 6 persons. Seasonable from July to March.

A-Z Blogging Challenge

From tomorrow I'm taking part in the A-Z Blogging Challenge. I aim is to post every day using a new letter each day an the topic of your choice. I'm doing recipes from the 1800 & early 1900.

This is the first time I've taken part in this challenge so it will be interesting to see how I go. If I get my act together I can schedule each post for the week on the Sundays. That's the plan at this stage.

Fashion Month ~ La Belle Assemblee ~ June 1818

Because I found it near impossible to transcribe the second fashion plate information I am only showing one from this month.

ENGLISH

EVENING DRESS:- Round dress of embossed gauze over white satin, with coriage of peach-coloured satin, elegantly ornamented with rouleau medallions and palm leaves of white satin. Mary queen of Scots hat, ornamented with pearls, and surmounted by a full plume of white feathers. Negligé necklace of fine pearls, and gold chain beneath, with an eyeglass suspended. White satin shoes, and white kid gloves.

Fashion Month ~ La Belle Assemblee ~ May 1818

Well here it is Sunday and I'm doing my first post since last week. I don't think I will say when I'll be posting each week as it never works out how I plan.

PLEASE NOTE: All spelling used in this post is as written in the magazine.

MORNING DRESS:- Dishabille round dress, finished at the border with open vandykes and embossments of rich embroidery, over which are three rows of narrow tucks, two tucks in each row. Full sleeves à-î- Estqus, finished at the wrist with a double ruffle of lace; the gown made partially low, and trimmed with lace next the bust; plain fichu of fine French lawn worn underneath. Village cornette of fine lace, ornamented simply with a broad satin ribband, of celestial blue. Kid slippers of Modena red.

WALKING DRESS:- Bridal morning robe of fine cambric, richly embroidered, and trimmed with puckered muslin round the border and down the front, which folds over à-la-Sultane. Elizabeth spenser and bonnet of etherial blue; the spenser elegantly ornamented in a novel style with white satin, &c. The bonnet of blue satin and fine net, crowned with a superb bouquet of full-blown white roses; a Brussels lace cornette is worn with this elegant bonnet. Cachemire shawl drapl, with a rich variegated border: triple ruff of broad Brussels lace. Half-boots of etherial blue kid, the upper part of fine cachemire coloured cloth.