Building and Loan by Karen Norman
Good Ways in Cooking by Mrs. S. T. Rorer 1889 Courtesy of the Sandy Spring Museum Collection
Sandy Spring Museum 2013
All of the recipes have been kept in their original formats.
Table of Contents Introduction Section1: Soup Section2: Bread Section 3: Seafood Section 4: Meat Section 5: Vegetables Section 6: Dessert
The Cookie Jar by Renata D. Vaccari
Good Ways in Cooking by Mrs. S. T. Rorer 1889 Courtesy of the Sandy Spring Museum Collection
Exploring the Home : History & Future The Sandy Spring Museum provides a place where people can develop meaningful connections by exploring community history through the visual, literary and performing arts. We are happy to work with the Olney Artists association to present a visual exhibition titled From the Home. This show explores the concept of home through local contemporary artwork and a history of recipes from the Sandy Spring Museum collection. With this publication we hope to pair the talent of our local artists with recipes dating as far back as 1902. Transcribed recipes, images from historic books and artwork are all mixed together to form this archive. Through this exhibition you find the universal theme relating to the home and how the theme changes with time, culture and context. This is only one of many themes you can find within the collection we have here at the museum. Our collection spans the local history of human rights, education, farming and the personal lives of our founding community members to name a few. With From The Home, we hope that you are inspired to contribute your unique recipes by submitting them online. As the landscape of our region changes, the community stays strong through projects like this one. In this exhibition, we honor the history and embrace the future. Jaimianne Amicucci Curator
Home Cooking-Colonial Williamsburg, VA by Toni Tiu
Lobster Soup with Milk Meat of a small lobster, chopped fine; three crackers, rolled fine, butter-size of an egg, salt and pepper to taste and a speck of cayenne. Mix all in the same pan and add, gradually, a pint of boiling milk, stirring all the while. Boil up once and serve. Miss Parloas’s New Cook Book and Marketing Guide by Maria Parloa 1881 Courtesy of the Sandy Spring Museum Collection
Boil one bunch of asparagus in a quart of salted water for twenty minutes, drain, save the water, and press the asparagus through a colander. Put a quart of milk in a farina boiler, add to it a bay leaf, a spring of parsley, and a piece of onion. Rub together two ounces of butter and three even tablespoonfuls of flour, add a little milk to this to make it liquid, then stir it into the boiling milk, and stir continually until it thickens. Have the asparagus and the water hot, mix the two together, season, and serve. Good Ways in Cooking by Mrs. S. T. Rorer 1889 Courtesy of the Sandy Spring Museum Collection
Chicken Velvet Soup In a 1-gallon pot: Melt 3oz butter or margarine Add 1/2 cup flour and cook over low heat until blended. Add 2 cups hot chicken stock 1 cup warm milk 1 cup light cream Cook slowly until mixture thickens. Add 4 cups chicken stock 2 cups finely diced chicken and heat to boiling Correct the seasoning with Salt and Pepper. Olney Inn Cook Book By Bea Sandler 1972 Courtesy of the Sandy Spring Museum Collection
Soup
Cream of Asparagus Soup
Bread by Karen Norman
Good Ways in Cooking by Mrs. S. T. Rorer 1889 Courtesy of the Sandy Spring Museum Collection
Rub half a pound of lard into three pounds of flour; put in a spoonful of salt, a teacup of cream, and water sufficient to make it into a stiff dough; divide it into parts, and work each well till it will break off short, and is smooth; (some pound it with an iron, hammer or axe;) cut it up in small pieces, and work them into little round cakes; give them a slight roll with the rolling-pin, and stick them; bake them in a Dutch oven, brick oven or dripping pan of a stove, with a quick heat. These biscuits are very nice for tea, either hot or cold.
A Quakers Woman’s Cookbook By Elizabeth Ellicott Lea 1982 Courtesy of the Sandy Spring Museum Collection
* Also known as Apoquiniminc Cakes or Beaten Biscuits
Oat Meal Wafers One pint of sifted Bethlehem oat meal. Rub into it one ounce of butter; add one large teaspoon of salt, the well-beaten white of one egg, with sufficient water to moisten the meal. Knead for five minutes. Roll into a very thin sheet and cut into wafers about two inches square. Bake carefully in a slow oven for thirty minutes. Good Ways in Cooking by Mrs. S. T. Rorer 1889 Courtesy of the Sandy Spring Museum Collection
Bread
Maryland Biscuit*
Fish for Dinner by Sara Becker
To Fry Fish Make a thick batter with two eggs, some crumbs of bread and flour, and a little milk; season this well with pepper and salt; have in frying-pan equal parts of lard and butter; drop in a spoonful of the batter and put in to it one large oyster, or two small ones; let them brown slowly, so as not to burn; turn them carefully. This is a good way to have oysters at breakfast. A Quakers Woman’s Cookbook By Elizabeth Ellicott Lea 1882 Courtesy of the Sandy Spring Museum Collection
1 Pound salt cod, soaked and flaked 2 Cups potato cubes 3 Tablespoons olive oil 1/2 Garlic bud parsley 2/3 Cup minced onion 2 or 3 Sweet green peppers, chopped 3 Cups cooked or raw tomatoes To prepare the salt cod, look it over carefully and cut away any bad parts. Soak in cold water to cover, over night. Cut it in pieces, discarding bones and backbone. Put it in hot water to soak until the vegetable mixture is ready. Then drain fish and flake it. Heat the olive oil and fry the onions, peppers and garlic in it. Put the tomatoes and potatoes in a saucepan, cover it with two cups of water to cook them without burning. Begin with two cups of water and add more as needed. When the vegetables are soft, add the onions, and chopped parsley. Then add the flaked cod. Heat together twenty minutes, simmering, and not boiling. Make eight servings. Fifty Years in a Maryland Kitchen By Mrs B. C. Howard, Originally printed in 1913 Courtesy of the Sandy Spring Museum Collection
Seafood
Biscay Cod
Lemons in Blue by Cathy de Lorimier
To Roast Beef Season the beef with pepper and salt, and put it in the tin kitchen, well skewered to the split, with a pint of water in the bottom; baste and turn it frequently, so that every part may have the fire. A very large piece of beef will take three hours to roast; when it is done, pour the gravy out into a skillet, let it boil, and thicken with flour mixed with water; if it be too fat, skim off the top, which will be useful for other purposes A Quakers Woman’s Cookbook By Elizabeth Ellicott Les 1882 Courtesy of the Sandy Spring Museum Collection *Salaeratus is a form of what we commonly know as baking soda
Make a batter of two eggs, a tea-cup of milk, a little salt, and thickened with flour; have chickens cut up, washed and seasoned; dip the pieces in batter separately and fry them in hot lard; when brown on both sides, take them up on a dish, and make a gravy as for fried chickens. Lard fries much nicer than butter, which is apt to burn.
A Quakers Woman’s Cookbook By Elizabeth Ellicott Les 1882 Courtesy of the Sandy Spring Museum Collection
Broiled Quail Split the quail down the back, Wipe with a damp towel. Season with salt and pepper, rub thickly with soft butter, and dredge with flour. Broil ten minutes over clear coals. Serve on hot buttered toast, garnish with parsley. Miss Parloas’s New Cook Book and Marketing Guide by Maria Parloa 1881 Courtesy of the Sandy Spring Museum Collection
Ham Sandwiches Cut the bread very thin, butter it lightly, put on it a good layer of finely chopped cold boiled ham; lay another piece of buttered bread on top, and press together gently. If the crust is at all hard, cut it off before putting in the ham.
Miss Rorer’s Cook Book by Miss S T Rorer1886 Courtesy of the Sandy Spring Museum Collection
Meat
Chickens Fried in Batter
Dad’s Harvest by Sherry Jose
Potatoes - Anna, our style In a deep pie plate well buttered: Arrange 4 large
potatoes, peeled and sliced thinly side by side around bottom and overlapping attractively around the side of pan.
Alternate
onion sliced with the potatoes to fill the pan to the brim, dribbling every layer with melted butter, salt and pepper.
1 large
Sprinkle top layer with paprika. Bake at 400 F until potatoes are cook and golden brown. These potatoes may be unmolded on a platter. Garnish with sprigs of parsley and serve piping hot.
Olney Inn Cook Book By Bea Sandler 1972 Courtesy of the Sandy Spring Museum Collection
1 dozen ears of corn 2 eggs 1 teaspoon of baking powder 1/2 pint of milk 1 cup of flour 1/2 teaspoon of salt 2 dashes of black pepper Score the corn down the centre of each row of grains, then with the back of the knife press out the pulp, leaving the hull on the cob. Do not grate the corn, as in that way you get the hull. To this pulp add the milk, the yolks of the eggs, salt, pepper and flour; beat well. Beat the whites of the eggs to a stiff froth, and stir them and baking powder carefully into the mixture. Put lard or dripping into a frying pan; when hot, drop the mixture by spoonfuls into deep fat. When brown on one side, turn and brown the other. Take out with a skimmer (do not pierce them with a fork, as it makes them heavy), drain on brown paper, and serve hot. Canned corn may be used, allowing one pint finely chopped . Miss Rorer’s Cook Book by Miss S T Rorer1886 Courtesy of the Sandy Spring Museum Collection
Vegetables
Corn Fritters
My Sweet Honey by Cathy de Lorimier
Madison Cake Take a pound and a quarter of flour, and the same of sugar and butter; five eggs, a pound of raisins, and one of currants; two glasses of wine or bandy; nutmeg and a teaspoon of salaeratus*, dissolved in a pint of new milk; bake it as a pound cake A Quakers Woman’s Cookbook By Elizabeth Ellicott Les 1882 Courtesy of the Sandy Spring Museum Collection *Salaeratus is a form of what we commonly know as baking soda
Six eggs, six apples, six ounces of bread, six ounces of currants, half a teaspoonful of salt, nutmeg. Boil three hours, or steam four. Serve with wine sauce. Miss Parloas’s New Cook Book and Marketing Guide by Maria Parloa 1881 Courtesy of the Sandy Spring Museum Collection
Apple Pie 3 large greenies or other tart apples 1/4 cup of sugar 2 tablespoons of water 1 tablespoon of butter Pare and slice the apples. Line a tin pie dish with good plain paste (pie crust); fill it with the sliced apples, spread over the sugar; add water, butter cut into bits and-if you like it- a quarter-teaspoonful of cinnamon. Now roll out a pieces of paste a little larger than the top of the pie, make a gash in the center of it; wet the rim of the lower crust with cold water; put the upper crust on, press the edges together, and bake in a quick oven (400 Fahr.) for a half hour. Miss Rorer’s Cook Book by Miss S T Rorer1886 Courtesy of the Sandy Spring Museum Collection
Desert
Eve’s Pudding
Aceto Balsamico by Jean Perretta
I hope you enjoyed this collection of recipes and the artwork in this publication. If you have any questions, or would like to share a family recipe that you have with the museum please visit www.fromthehome.weebly.com