The following are some recipes found in a Hackettstown "cookbook" which
was published in the early part of the 20th century. The recipes
provided below are written exactly as they were published and include
the name of the contributor.
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Four eggs, one-half cup bread crumbs, on-half cup milk, salt, butter
and heat pan first.
Mrs. C.M. Wildrick
Four soda crackers, broken in pieces, pour over them one pint of water,
let stand half an hour, beat three eggs, whites and yolks separately,
add yolks first beaten very light. Put butter in pan, drop the mixture
spoonful at a time, season.
Mrs. E.L. Cline
Whipped Eggs Poached
Butter cups thoroughly, beat the whites to a stiff froth and divide
among the cups, drop the whole yolk until the center of each. Put cups
in boiling water and cook until eggs fill the cups or from five to
eight minutes. Sprinkle with salt and pepper.
Two cups of grated potatoes, three tablespoons of flour, two
tablespoons of sugar, one tablespoon of salt, two quarts of hop-water.
Mix together, boil until thick, when cool, add one cake of dry yeast,
set in warm place until light. Fill bottles one-half full, put in a
cool place for use.
Two eggs, one cup of milk, one cup of meal, one-half cup of flour,
one-fourth cup of melted butter, one tablespoon of sugar, one teaspoon
full of baking powder. Add butter last.
To one quart of light sponge add one quart of boiled milk, six medium
sized potatoes beaten light, one tablespoon of sugar, a little salt,
let stand until light. In the morning, knead well and let rise again.
Make out into tins and let stand until light. Bake thirty minutes. This
will make three large loaves.
Mrs. T.H. Bryan
Cut veal in squares two inches thick, then add whole peppers, cloves,
bay leaves, one slice of lemon, a small onion and vinegar and salt to
Mrs. J. Krouse
Boil two chickens until dropping to pieces, pick meat off bones, taking
out all skin, season with salt and pepper, put in deep tin mold, take
one-quarter box of gelatinem dissolve in a little warm water, add to
liquor left in kettle and boil until it begins to thicken; then pour
over chicken and set away to cool; cut in slices for the table.
Fresh Ham (Baked)
Take a ham from ten to twelve pounds, have the butcher remove the bone,
fill the space with a turkey dressing of bread, seasoned with sage,
thyme or sweet majoram or any preferred seasoning. If baked in a double
baker, the ham will not need covering, if in the open pan, cover the
ham with a paste of flour and water. About five hours baking in a not
too hot over will bake it thoroughly. This is very nice sliced thin and
Butter a baking dish and put ina layer of cold boiled potatoes
(chopped). Season with pepper, salt, bits of butter, and a little onion
chopped fine. Dredge lightly and flour. Fill the bowl with these
layers, and cover the top with a layer of crackers broken fine. Pour
over it a large cup of milk and bake one-half hour.
Cut a slice from the blossom end of each tomato. Carefully remove the
pulp and mix it with bread and crackers, season with salt and pepper
and replace, putting a lump of butter on top and rearranging the cap.
Set in a buttered baking dish in which is enough water to keep them
from burning. Bake one-half hour or until well done. Sweet peppers are
very nice prepared the same way.
Macaroni and Cheese
Cut up one-half pound of macaroni and cook it twenty minutes in water
to cover it into which a large teaspoon of salt has been put. Drain
well and put a layer in a buttered baking dish, add a layer of cheese,
grated fine, and bits of butter and a sprinkle of salt. Repeat the
layers until the dish is full and put on top a thick layer of cracker
or bread crumbs. Pour over all a teacup of cream or milk and bake
One and one-half cups of sugar, one-half cup of sweet milk, three eggs,
three cups of flour, two teaspoonfuls of baking powder, one-half pound
of raisins, one-half pound of currants, one fourth pound of citron.
Mrs. Andrew Trimmer
Two eggs, two cups of sugar, one-half cup of sour milk, one teaspoonful
of soda, one-half cup of butter, two cups of flour. Melt one-fourth
cake of Baker's chocolate, mix with one-half cup of boiling water, stir
in before the flour, cut in squares and ice.
Mrs. C.N. Wade
Yolks of ten eggs, whites of two eggs well beaten, one pound of butter,
one pound of sugar, one pound of flour, two teaspoonfuls of baking
powder, one cup of milk.
Mrs. M.B. Bowers
Three tablespoonsful cornstarch dissolved in cold water, stir into this
enough boiling water to make a sufficient thickness, three eggs beaten
to a thick froth, stir half into the above, spread the other over top.
Stir the yolks into a pint of milk, one tablespoonful of cornstarch,
sugar, salt and flavor to taste.
Mrs. W.H. Rice
One pint good stewed apples, free from lumps, whites of three eggs well
beaten, four tablespoonfuls of powdered sugar, beat the apples, eggs
and sugar together until stiff enough to stand alone, make a soft
custard, flavor with vanilla, pour into a deep dish and pile the float
One-half box of gelatine, one pint of strong coffee, three-fourths of a
pound of sugar. Pour the coffee over the gelatine, when disolved stir
in the sugar, add one-half pint of boiling water. Strain into moulds
and serve with whipped cream.
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Mattison and Barker was one of many that were found in a Hackettstown
About 25 drops of liquid will fill a common size teaspoon
4 tablespoons = 1/2 a jill
1/2 a jill will fill a common wine glass
4 wine glasses will fill 1/2 pint or large coffee cup
2 jills = 1/2 a pint
2 pints = 1 quart
1 quart black bottle holds about 1-1/2 pints
4 quarts = 1 gallon
1 tablespoon of salt = about 1 ounce
10 unbroken raw eggs weigh about 1 pound
1 quart of flour, butter, sugar and other pastry ingredients is about
equal in quantity to a pound avoirdupois (16 ounces)
1/2 a gallon = 1/4 of a peck
1 gallon = 1/2 a peck
2 gallons = 1 peck
4 gallons = 1/2 a bushel
8 gallons = 1 bushel