Cooking With Susan: Memorial Day Edition

With Memorial Day weekend being a popular weekend for cookouts and picnics, we thought we would share some of Susan's recipes. This year Memorial Day looks like it's going to be a bit cool, weather-wise, but the weather is always right for ice cream!

Susan's Ice Cream
Beat yolks of 3 eggs til very light; add one small teacup sugar, one pint new milk. Set in a small metal bucket in a kettle of boiling water; stir til it begins to thicken, then remove from fire. When ice cold, pour this custard into 2-1/2 quarts of fresh, rich cream; add 2 cups of sugar (more or less according to your sweet tooth) then small teaspoon not quite full of vanilla. Ice cream is often spoiled by too much flavoring. Sugar often freezes out. Stir constantly while freezing. So far as I know, the White Mountain Freezer is the best.

-- taken from the Saturday Evening Journal, Dec. 25, 1880

Or if sherbet is more your style, try this one:

Spanish Sherbet 

One can of grated pineapple, two teacupsful or more of sugar, add one pint of cold water and whites of three eggs beaten very stiff, freeze quickly as possible; there is a sharp acid in the fruit which makes poison with tin should it stand melted; if wanted very rich at the last moment before freezing, stir in one pint of fresh cream thoroughly whipped.

-- taken from M. E. Church Cook Book, 1886

If you try one of Susan's recipes, let is know how it turns out! :)

Cooking With Susan - Baltimore Sandwiches

Lew's wife Susan contributed several recipes to cookbooks over the years. This one is from the 1913 Sunshine Cookbook.

Baltimore Sandwiches:

2 tablespoons of sugar                                      

1 teaspoon of salt

½ pint of vinegar                                    

2 large tablespoons of melted butter

2 teaspoons of mustard                                     

2 large coffee cups of boiled ham minced fine, using a portion of the fat

A little pepper

2 tablespoons of fresh cream                 

Yolks of 3 eggs             

Heat the vinegar, beat the yolks of the eggs, sugar, salt, mustard, butter, pepper, well together, and stir into the hot vinegar.  Continue stirring on the stove till the sauce bubbles; then add the cream and pour it over the ham; have ready baking powder biscuits rolled thin and cut small.  Thoroughly bake or they will be soggy, split and spread with butter while slightly warm, then spread thickly with the minced ham and lay the halves together.