Today I have some vintage recipes that are almost more interesting for the text than the recipe itself!

Corn Oysters

1/2 pint grated corn
3 level tablespoons flour
1/2 level teaspoon salt
1 egg
1/2 cup milk
butter

Scrape or grate the corn from the cob. Sift the flour and salt and mix to a batter with the egg and milk; stir the corn into the batter and drop by spoonfuls into a frying-pan containing a little hot butter. When one side is brown turn and cook the other. From the Rumford Complete Cook Book-1931

Horse Cakes
A quart of flour, a pint of molasses, one half cupful of sugar, and the same of sour cream, in which should be dissolved two teaspoonfuls soda, three tablespoonfuls of ginger and half a tablespoonful of lard, go into the making up of this cake, dear to the hearts of children everywhere. Sift the flour first and then mix the ginger well with it. The caution is given that judgment must be used in measuring the ginger.

The recipe is an old time one when spices were often adulterated. The surest way is to put less than is called for and then taste the dough. Work the lard into it, then add the sugar and molasses and last of all the cream. Cutters in the shape of horses can be bought. The same recipe will answer for various animals.

NOTE -there were no baking instructions, but from the introduction to the cake section I gather these were baked around 350 degrees on cookie sheets until browned. The is from the Grand Union Cook Book of 1903.

Hot Water Pie Crust

Ingredients:
1/2 cup shortening
1/4 cup boiling water
1 1/4 cups sifted flour
1/2 tsp. baking powder
1/2 tsp. salt

Pour water over shortening and beat until mixture is cold and creamy. Sift dry ingredients together. Stir until a smooth ball is formed. Cover dough and chill until firm. Roll out and bake as for regular pie crust. This dough improves with age and keeps in the refrigerator for up to a week. Makes a 2-crust pie.

A Huckleberry Puff
Make a delicate biscuit dough, a heaping teaspoonful of baking powder and milk and flour enough to mix it into a soft dough, just thin enough to be stirred. Add half a pint of the berries to this mixture, beat it well, turn into greased cups and steam it half an hour, until well puffed up. Serve with a hard sauce or with frothed sauce.

Macaroons
I bought some macaroons last week and they were heavenly. Of course at 6 grams of fat each they should be delicious! The recipe below is from a 1948 cookbook and also sounds yummy:

Ingredients:
1/2 pound almonds or other nut meats-blanched and ground
1 tsp. rosewater or vanilla
3 egg whites
1/8 tsp. salt
1 1/2 cups powdered sugar

Add flavoring to ground nuts. Add salt to egg whites. Whip until they are stiff. Fold in sugar 1 tablespoon at a time. Fold in almonds. Drop batter from a spoon onto greased baking sheet. Sprinkle macaroons with sugar. Bake in slow 300 degree oven until done for about 10-20 minutes.

Sour Cream Raisin Pie: Line a deep pie-plate with pastry. Scatter over it coarsely chopped raisins. Pour over them a custard made of one egg, one-half cup of sugar, one tablespoon of flour, and one cup of sour cream. Put a crust on top. Bake in a hot oven. ~The Modern Priscilla

MORE: Sing along while you bake Shoo Fly Pie:
http://www.oldfashionedliving.com/shoofly.html
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