Front Street 1890





  Stories and Tales
  Pioneer Recipes
<% end if menuprestr = "O " menupoststr = "" %> <% if false then %>

P.O. Box 118826
Carrollton, TX  75011-8826





Note: these recipes were taken from cookbooks owned by my grandmother. Some of them were marked as if they were of interest. Some just caught my attention. The only one I can verify was actually used, every day, was Cad McCall's breakfast.

My father C.S. McCall grew up in the house with his father and mother. His brother and sister were older and had already moved out. He told me that his mother, cooking for three people, used at least one pound of real butter every day.

Cad McCall's Breakfast

Break two hen's eggs into a small sauce pan. Stir briefly with a fork until they are slightly warm. Pour them into a drinking glass and drink them.


Beat the yolks of eight eggs, and the whites of four well together and strain them into a pan; then take a quart of cream, make it as hot as you can bear your finger in it; then put to it a quartter of a pint of sack, three quarters of a pint of ale, and make a posset of it.  When it is cool, put in nutmeg, ginger, salt, and flour, to your liking.  Your batter should be pretty thick, then put in pippins sliced or scraped, and fry them in a deal of butter quick.


(Note the spelling)

For dough-nuts, take one pint of flour, half a pint of sugar, three eggs, a piece of butter as big as an egg, and a tea-spoonful of dissolved pearlash. When you have no eggs, a gill of lively emptings will do; but in that case, they must be made over night. Cinnamon, rose-water, or lemon-brandy, if you have it. If you use part lard instead of butter, add a little salt. Not put in till the fat is very hot. The more fat they are fried in, the less they will soak fat.

Molasses Gingerbread

One table spoon of cinnamon, some coriander or allspice, put to four tea spoons pearl ash {baking soda}, dissolved in half pint water, four pounds flour, one quart molasses, four ounces butter, (in in summer rub in the butter, if in winter, warm the butter and molasses and pour to the spiced flour,) knead well 'till stiff, the more the better, the lighter and whiter it will be; bake brisk fifteen minutes; don't scorch; before it is put in, wash it with whites and sugar beat together.

Indian Meal Pudding

Rub a tablespoonful of butter round the bottom and sides of a smooth iron kettle, granite or porcelain will do; when melted, add half a cup of boiling water. This will prevent the milk from burning. Add one quart of milk. Let it boil up, and almost over the kettle; then sift in one pint of fine yellow granulated corn meal, sifting with the left hand, and holding the meal high, that every grain may be thoroughly scalded. Stir constantly; add half a teaspoonful of salt, and set away till cold. Then add half a pint of New Orleans molasses and one quart of cold milk. Put into a well-buttered deep pudding-dish, cover with a plate, and bake very slowly ten or twelve hours. Put it in a "Saturday afternoon oven," where the fire will keep low nearly all night. Let it remain over night, and serve for a Sunday breakfast.

Fried Sweet Potatoes

For this purpose may be used potatoes that are too large for baking well. Cut in slices one-fourth of an inch thick, and sprinkle with salt. have a well greased frying pan hot, put in the potatoes and fry a light brown. Be careful not to cook too rapidly, lest the potatoes blister and do not cook thoroughly. Some persons prefer to boil the potatoes half done before slicing for frying.

Broiled Beef Stake Texas Style

Take slices of tender beef one inch thick, put on hot coals 15 minutes; turn the stake if possible without introducing a fork; peper and salt as may be agreeable: butter when done will render it palatable.

Beef Stake for two cooked with newspapers

Let the beef be cut in slices, and laid in a pewter platter, pour on water just sufficient to cover them, salt and pepper well cover with another platter inverted; then place your dish upon a stool bottom upwards, the legs of such length as to raise the platter three inches from the board; cut your newspapers into small strips, light with a candle and apply them gradually, so as to keep a live fire under the whole dish, till the whole are expended when the stake will be done; butter may then be applied, so as to render it grateful.

Jack Rabbit Stew

Cut into pieces, including neck, head (eyes being bored out), lungs, liver and heart; place these pieces in an earthen or lined dish, add one onion (sliced), lemon (sliced), one teaspoonful of whole pepper, two bayberry leaves, twelve cloves, a little parsley and salt, and good wine vinegar, sufficient to cover pieces, and allow it to stand in a cool place for twenty-four hours. When ready for use place in a lined pot, a small piece of butter, one sliced onion, two bayberry leaves, dessert-spoonful of whole pepp0er, eight cloves, wineglassful of wine vinegar, a pint of beef broth (stock), cover, put on the fire and allow it to simmer till soft. Meanwhile put in a saucepan a piece of butter the size of a walnut, sprinkle in two tablespoonsful of flour, and roast golden brown; then add, under steady stirring of the rabbit, sauce till thin, and pour all into the pot; allow it to cook well done. Serve hot in deep dish together.



home | | about us | | search | | e-mail


Black Tail Jack Rabbit

Montague County Turkeys