 |
| A plum pudding. |
Some holiday recipes from some old Bath County cookbooks. If you're like me, there are a few you wouldn't dare try, but they are still fun to look at.
Spiced Tea
1 gallon tea
2 lemons - juice
6 whole cloves
1 cup sugar
2 oranges - juice
1 lemon rind - grated
Bay leaf
1 1/2 cup water
Add sugar to water and bring to boiling point. Add spice and boil until syrup is well flavored. Cool and add fruit and grated lemon rind. Strain and add to tea mixture. (20 servings)
Mrs. Morgan McKee
Missionary Society Recipe Book (Owingsville First Church of God)
Powell Eggnog
12 eggs separated
1 quart thick cream
1 quart whiskey
1/4 cup rum
1 cup sugar
1 quart coffee cream
Separate eggs, to the yolks add all sugar at one time and then beat and beat until the mixture is light colored, thick & smooth - or until the sugar is thoroughly blended with the yolks. Add liquor a little at a time, beating vigorously. Then add all of rum at one time & beat again. Add coffee cream. Then fold in whipped cream. Lastly add the egg whites beaten stiff, also folding in. Let stand to ripen. Can be made 2 days ahead or 3 or 4.
Penelope W. Byron
Owingsville, Ky
Women's Club Cookbook, 1954
Country Club Punch
3 cups sugar
3 quarts water
1 cup strong tea
12 lemons
12 oranges
1 quart grape juice
1 small can crushed pineapple
2 quarts ginger ale
Boil the sugar and water together for 8 minutes, add the tea, then chill. Add oranges, lemons, grape juice and pineapple. Place in refrigerator to mellow for about 2 hours. Before serving add 2 quarts ginger ale and ice cubes. Serves 50. For small parties this recipe may be divided into thirds. If served in a punch bowl, add quarter slices of orange and lemon & one small bottle of maraschino cherries.
Mrs. John H. Elliott
Owingsville, Kentucky
Women's Club Cookbook, 1954
Jam Cake
6 eggs
2 cups brown sugar
4 cups flour
2 cups raisins
1 cup chopped nuts
1 1/2 cups butter
1 teaspoon cloves
1 teaspoon nutmeg
2 teaspoons allspice
1/2 cup buttermilk
2 cups jam
1 teaspoon cream of tartar
1 teaspoon soda
Mix spices and cream of tarter in flour. Stir soda in buttermilk. Cream butter and sugar. Add unbeaten eggs one at a time to butter and sugar. Add buttermilk and flour alternately, small portions at a time, beating constantly. Mix nuts and raisins with 1 cup flour and add to batter. Pour into an angel food cake mold and cover with wax paper. Tie thin white cloth over paper. Steam on rack in canner for 3 hours. Keep water below cake mold. Then brown in moderate oven 5 to 10 minutes. Let cool and cover with caramel icing. Decorate top with pecan halves.
Gladys Richardson
Missionary Society Recipe Book (Owingsville First Church of God)
Caramel Icing
Take a lump of butter the size of a walnut; melt over low fire. Add 2 cups white sugar and 1 cup thick cream; stir all together; cook until it is thick. Cool, beat and spread.
Mrs. A.N. Denton
Missionary Society Recipe Book (Owingsville First Church of God)
Christmas Plum Pudding
1/2 cup apples, chopped
1/2 cup suet, chopped
1/2 cup molasses
2 eggs, well beaten
1/2 cup milk
2 cups sifted flour
1/4 cup almonds, blanched and chopped
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup figs, chopped
1/2 cup raisins
1/2 cup currents
1/4 cup citron
1/4 cup candied cherries
1 tablespoon candied orange peel
2 teaspoons baking powder
1/2 teaspoon soda
1/4 teaspoon allspice
Combine apple, suet, molasses, eggs and milk. Sift flour once and measure. Mix 1/2 cup flour with fruit and nuts. Combine remaining flour, baking powder, salt, soda, and spices and sift again. Add to molasses mixture. Add fruit. Turn into well greased molds, filling them 2/3 full. Cover tightly. Steam three hours. Serve hot with hard sauce. Serves 12.
Mrs. William D. Judge
Owingsville "Nite" H.M.
Old, undated Homemakers cookbook
Cranberry Salad
1 cup cranberries (ground)
1 cup sugar on cranberries
1 orange
1 cup celery, apple or pineapple
1/2 cup nuts
1 box lemon jello
Ollie Hart [Miss Kissie]
Missionary Society Recipe Book (Owingsville First Church of God)