Jumbles

We tried these once, but the fire in our wood stove was too low and they did not cook well. The flavor was something like scrambled eggs (ooh yuck) probably due to the poor heat.

Custard

This is very easy and good. We just sprinkle a little nutmeg on top and usually bake in pie pastry. Sometimes we just bake them alone in custard dishes. This makes a large quantity of custard and can be cut down with ease.

Marble Cake

Very dense and spicy. A flavorful treat for Christmas or on a cold Fall day. Makes a VERY LARGE cake.

Coconut Cake

Rich! Wonderful, especially if you use fresh cocoanut.

Light Bread Pudding

Simple fare and simple flavor, not the usual bread pudding you imagine since there is not much in the way of spices or fruit. Interesting crusty topping

Beaf Loaf

We have always used ground beef. This is simple and good.

Salmon Salad

This is supposed to be good. Past staff enjoyed it. We have never tried it.

Chicken Salad

Quite Good and very different since it is made with slaw.

Plum Pudding

Always a favorite at Christmas, since this is a Christmas tradition from the past. We flame it with brandy at our Christmas on the Farm special event. What a show!

Lady Fingers

These did not turn out well, but we think our oven temperature in the wood stove was too low.

Angle Food

Good, easy angelfood cake recipe. We always have an abundance of chicken eggs from the farm and make a lot of these.

Gingerbread

Very good recipe. A staff favorite!

Pumpkin Pies

All of the pumpkin pies have been tested before my time here. Somewhere there are notes on how they turned out. If I find them I will send them to you later. The Third one is very creamy and smooth. With one quart of heavy cream in the recipe it is very rich and light in color. It is incredible!

Fruitcake

Wonderful. Even for those who hate fruitcake. There is nothing like real fruitcake made from fresh ingredients and aged to perfection. We make ours in October to serve in December. Fruitcake always is better with age, and the ones that we made the year before are always better than the ones we make the same year.

Coconut Pie

I also wanted to tell you that we have tested the coconut pie recipe. It is very interesting because the flavorings are nutmeg and rosewater. I prepared it for Thanksgiving for my family and they pronounced it a success. The pie has a very deep flavor. Rosewater is commercially available at health food stores and some pharmacies as well as baking
catalogs. The flavor is just that, roses. But at one time it was more popular than vanilla. Our staff likes the flavor pretty well. I really like it because it is so different.

Tomatoe Catsup

It is good as a traditional "old fashioned" type catsup. It is not like heinz and is a dark color, very sweet and somewhat thin. It is especially good on beef.

Miss Carrie's Sandwich Filling

Mix equal parts of cream cheese and snappy cheese with French dressing (oil and vinegar) to a smooth paste, then stir in it chopped red peppers (pimento) or chopped olives. This paste should be very creamy and put on
thickly: is nice on salted wafers, or on thin rounds of brown or rye bread. (1885)

Miss Carrie's Cabbage and Bacon
(a staff favorite, even for those who detest cabbage!)

10 slices bacon
1 head cabbage
Cut bacon into one-inch pieces and fry until done but not crisp. Remove and drain. Add sliced cabbage to fat in pan and cook to desired doneness. Return bacon to pan and stir well. Serve very hot. (1870s)

Miss Carrie's Creamed Potatoes

(This is fabulous! It is absolutely impossible to tell if it is a side dish or dessert. The vanilla and the crusty topping make the dish incredibly tempting). Allow one large or two small potatoes for each member of the family. Pare, rinse and chop very fine. Have a hot spider (frying pan) on the stove, put in a tablespoonful of butter for eight or ten good sided potatoes, and pour in the chopped potatoes, stirring occasionally as they fry. Salt and pepper to taste, and fry for about fifteen minutes. Stir in 1/2 cup of sweet milk and fry for another five minutes. Serve immediately (mid-1880s)

Miss Carrie's Sweet Potato Casserole

3 cups mashed sweet potatoes 1/2 cup milk
2 eggs
1/4 cup melted butter 1/2 cup white sugar
1/2 teaspoon salt 1 1/2 teaspoons vanilla

Mix the above and put in casserole dish then add topping:
1/2 cup brown sugar 1/3 cup butter
1/3 flour 1 cup nuts
Bake at 350º until hot, fifteen to twenty minutes, and top is brown.