Old-Fashioned Raisin Filled Cookies Recipe

18-year-old Helena Muffly wrote exactly 100 years ago today:

Wednesday, January 14, 1914:  Did some experimenting in the baking line this afternoon. Didn’t turn out so bad either. That’s ‘bout all I can think of at present.

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Her middle-aged granddaughter’s comments 100 years later:

Grandma—

What did you make?  Maybe some Raisin Filled Cookies? I remember that we often had them during the winter when I was a kid. They made the perfect after-school snack on cold winter days.

Old-fashioned Raisin Filled Cookies

Filling

3/4 cup raisins

2/3 cup brown sugar

3 tablespoons flour

2/3 cup water

Combine all filling ingredients and cook over medium heat until thick.

Cookie

1/3 cup shortening

2/3 cup brown sugar

1 egg

1/2 teaspoon vanilla

1/3 teaspoon baking soda

1 1/4 cup flour

Preheat oven to 375 degrees.

Combine shortening, brown sugar, egg, vanilla, and soda; then stir in flour. Roll thin and cut into cookies using a round cutter. Place on a lightly greased cookie sheet. Put a spoonful of filling (don’t overfill) in center of cookie. Top with another cookie that has a small circle cut in the center. Firmly press edges together.

Bake for approximately 10 minutes or until cookie is lightly browned.

I have a set of round fondant cut-out cutters. I used the large cutter to make the cookies—and then cut the hole in the center of the top cookies using the small cutter.

When I was a child we made cookies that were a little larger. We used a doughnut cutter that had a removable hole cutter.  We removed the hole cutter to make the bottom cookie.

Rivel Soup (Potato Soup with Small Dumplings) Recipe

18-year-old Helena Muffly wrote exactly 100 years ago today: 

Tuesday, January 6, 1914:  Nothing much doing.

Rivel Soup

Her middle-aged granddaughter’s comments 100 years later:

It’s cold here! I like to make old-fashioned hearty soups, like Rivel Soup, on icy days like today. I wonder if the Muffly’s regularly ate soup during the winter months.

Here’s an old recipe of Rivel Soup. It is a potato soup with small dumplings (rivels).

My family often ate this soup when I was a child. I didn’t like it back then, but now my husband and enjoy this nuanced and mild, yet delectable, soup.

Rivel Soup

4 medium-sized potatoes, diced into very small pieces

water

2 tablespoons butter

1/2 cup flour

1 egg, slightly beaten

2 cups milk

1 cup cream

salt

crumbled crisp bacon

Put the diced potatoes in a large saucepan and just barely cover with water. Cook diced potatoes in water until soft. Add butter and milk.

Meanwhile, to make rivels, combine flour and egg in a bowl.  Drop rivels, which are no larger than a raisin, into the boiling potato mixture, while periodically stirring to prevent the rivels from sticking together.

Cook 5 minutes. Add cream and salt to taste; reheat until hot.  Put into serving bowls and garnish with bacon.

4 servings

How to Cut-up a Chicken

18-year-old Helena Muffly wrote exactly 100 years ago today: 

Wednesday, December 31, 1913:  Cut up chicken no. 2 and got a breast bone in with the back. That’s one in many of the many failures I’ve committed this year. Wonder how many will occur next year. Hope it will be some different any way.

Photo Source: The Wise Encyclopedia of Cookery

Photo Source: The Wise Encyclopedia of Cookery

Her middle-aged granddaughter’s comments 100 years later:

Good Grief Grandma—

Don’t measure the success or failure of the year based on how well you dress chickens!

In the big scheme of things, how well you cut-up a chicken doesn’t matter much.

I’ve occasionally bought whole chickens and then tried to cut them into pieces—and it’s always been a disaster with mangled parts (such as the breast bone in with the back).

Here are the directions in The American Woman’s Cookbook for cutting up a chicken. (The directions start with a more whole chicken than what you’d find at the store today. :) )

Remove head, tendons, and oil sac. Cut off the legs at thigh joint and separate drumsticks from thigh. Cut the wings from the body, removing tips.

Separate the breast from back by cutting down both sides of bird below ribs. Remove heart, liver, gizzard, entrails and fat together. Remove windpipe, crop and lungs.

Cut back and breast crossswise. The back may be further divided by cutting lengthwise. Remove the wishbone by inserting knife under the tip and cut downward, following the bone.

Old-fashioned Black Walnut Taffy Recipe

18-year-old Helena Muffly wrote exactly 100 years ago today: 

Monday, December 22, 1913:  Carrie was over this afternoon. We picked out nuts. Made taffy this evening, but it didn’t get good and the nuts were wasted.

Grandma had problems, but my taffy turned out great.

Grandma had problems, but my taffy turned out great.

The taffy before I wrapped it.

The taffy before I wrapped it.

Her middle-aged granddaughter’s comments 100 years later:

Hmm. . . What kind of taffy did Grandma and her friend Carrie Stout make? . . . Maybe they picked black walnuts out of the shells and then made Black Walnut Taffy.

I decided to give it a try. . . and held my breath. My husband and I cracked, and picked out, some black walnuts last week-end. It was a lot of work—and I really hoped that I’d be more successful making the candy than Grandma was.

Old-fashioned Black Walnut Taffy

1 1/2 cups sugar

1/2 cup molasses

1/2 cup water

1 1/2 tablespoons vinegar

1/4 teaspoon cream of tartar

4 tablespoons butter

1/8 teaspoon baking soda

1/2 cup finely chopped black walnuts

Combine sugar, molasses, water, and vinegar in a saucepan. Bring to a boil over medium heat.  Stir in cream of tartar. Reduce heat and continue to boil until the mixture reaches the hard ball stage (256 degrees on a candy thermometer).

Remove from heat. Stir in butter and baking soda; then stir in the black walnuts.  Pour onto a well-buttered plate or shallow bowl.

As the candy cools along the sides fold into the center.

When cool enough to handle, coat hands with butter,  pull the candy using hands until color lightens, and it becomes airier and less sticky.

Shape into strips approximately 3/4 to 1 inch in diameter, and place on wax paper that has been placed on a cookie sheet.  Chill slightly, then cut the candy into bit-sized pieces.

Cut rectangles of waxed paper approximately 2 inches X 4 inches. Wrap the candy in the waxed paper and twist ends.

The taffy turned out wonderfully. The two intense flavors– molasses and black walnut—merged to a more nuanced, but awesome, taste sensation.  I highly recommend this taffy.

Here are the links to two previous posts that you might enjoy:

How to Crack Black Walnuts

Old-fashioned Sugar Taffy 

Old-time Waffle Recipe

18-year-old Helena Muffly wrote exactly 100 years ago today: 

Saturday,  December 6, 1913: The whole family was invited out for dinner today. We all went except Pa. It was up at Tweet’s place. We had something that I always had a curiosity to know what they tasted like. It was waffles.

Her middle-aged granddaughter’s comments 100 years later:

mmm. . . Waffles sound good.

Until I read this I hadn’t realized that waffles were around a hundred years ago. I wonder how they were made back in the days before electric waffle makers.

Here’s an excellent old family recipe for waffles and it may be similar to the recipe that Tweet used.

Waffles

2 cups cake flour

3 teaspoons baking powder

1/4 teaspoon salt

2 eggs, separated

1 1/4  cup milk

6 tablespoons melted butter

Beat egg whites until stiff. In a separate bowl combine cake flour, baking powder, salt, egg yolks, milk, and butter. Add flour gradually, beating only until smooth. Gently fold in beaten egg whites. Bake in a hot waffle iron.

Yield: approximately 4 servings

This recipe old, but it’s not a recipe of Grandma’s. Let me tell you its story:

This recipe was in my mother’s recipe card box. I think that it is the waffle recipe that my maternal grandmother used. (The grandmother I write about in this blog is my paternal grandmother).

We often had waffles when I was a child—but we never used this recipe—instead we used the recipe on the Bisquick box.

A few years ago I compiled my recipes—including recipes of my mother’s  which were in my recipe box but that I’d never made—into a family cookbook. I gave the cookbook to my children and other relatives.

A couple of months ago my adult son said, “Mom, that’s a great waffle recipe in your cookbook.”

And, I responded, “What recipe?” since I’d never made the waffle recipe and had forgotten that I’d put it into the cookbook.

I recently actually made this recipe and it’s wonderful—and it’s even more wonderful that my children are discovering their food heritage.

Tweet was the nickname of Helen Wesner. She was a friend of Grandma’s and lived with her family on a farm at the edge of McEwensville.

12/7/13 Update

My readers are wonderful. I now know what an old-fashioned waffle iron looks like. RuthAnn at Labyrinth Living sent me a picture of an old-fashioned cast iron waffle iron that her great-grandmother used. She gave me permission to share it with you. Here is what she wrote:

waffle.iron.1890

It would have been used on a wood cook stove, but I know Grandma also used it later on her electric stove, just right on the elements.  If you can see on one piece, one end has a round socket and the other piece has a round ball that fits into the socket.  So those two halves fit together and are placed on the stove to heat.  One lifts the handle to open the halves, and puts the batter on the waffle grid, then closes it and holds it for about a minute and then lifts the two handles together and swivels it around (the ball in the socket is the swivel) and puts it down to cook the other side.  When it stops steaming, it should be ready to remove and serve.

1913 Christmas Cake Ideas

18-year-old Helena Muffly wrote exactly 100 years ago today: 

Thursday, December 5, 1913:  Ditto

1913 Christmas cake

Her middle-aged granddaughter’s comments 100 years later:

The diary entries for both December 4 and December 5 say “ditto.” The “ditto” refers to a diary entry on 3rd which said, “Nothing—That word I have good use for.”

I’m enjoying browsing through the December, 1913 issue of Ladies Home Journal. Since Grandma didn’t write much, I’ll share some Christmas cake ideas that were in the magazine.

Christmas Cake

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1913 Christmas cake

Old-fashioned Cranberry Conserve

18-year-old Helena Muffly wrote exactly 100 years ago today: 

Tuesday, November 25, 1913:  Nothing to write.

DSC08404

Her middle-aged granddaughter’s comments 100 years later:

Since Grandma didn’t write much a hundred years ago today, I’m going to share a great hundred year old recipe for Cranberry Conserve. It was in the November, 1913 issue of Ladies Home Journal in an article called “Good Things for the Thanksgiving Day Table.

Cranberry Conserve

1 quart cranberries

1 cup water

Juice and pulp of 2 oranges

Grated rind of half an orange

2 cups sugar

½ cup chopped raisins

1 cup walnuts, chopped

Wash the cranberries and add the water, oranges and raisins. Cook until the cranberries burst and are soft; add the sugar, stir until dissolved, skim, turn in nut meats, and chill in individual molds.

This dish is excellent. The orange and raisins nicely balance the tartness of the cranberries, and the nuts add a nice texture.

The navel oranges that I had were very large, so I used one orange instead of two.

When I made this recipe, to get a picture that was true to the recipe,  I molded one serving  using a custard cup for the mold. I put the rest of the Conserve in a large bowl and chilled.

The individual serving  was not very firm when I unmolded it, and I don’t think that it would hold it shape for very long.

This recipe is a keeper and I plan to make it for Thanksgiving; however,  I’ll skip the molding and put all of the Conserve in a large bowl.

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