100 year old Apple Fritter Recipe, quick and easy apple fritter recipe,

100 year Old  Apple Fritter Recipe





1 3/4 cups flour

1 1/2 tsp baking powder

1/3 tsp salt

1/2 cupful milk

2 eggs

1 tsp oil or butter

3 tbsp sugar

1 cup diced apple



Beat eggs extremely well (until fluffy).  In a bowl, put your dry ingredients and mix them well, then add milk, butter/oil, eggs......Mix well until you have  a thick batter, then add your apples.

Heat your cooking oil to 350 degrees and  drop batter by spoonfuls into the oil.  (Don't make them too big or they will not be done in  the middle.  Watch them closely  and do not walk away while frying.  1-3 minutes on each side.  Remove from oil and lay on a paper towel or brown paper to absorb excess oil. 

They are ready to eat plain but you can sprinkle them with powdered sugar.

Also ... if you like you may add 1/4 Tsp  cinnamon to the recipe.

100 year old tomatoe bisque recipe, Ida Bailey Allen, Depression Kitchen, Home grown herbs

Its just an Ida Bailey Allen kind of day.  I found this blog on 'depression kitchen'  that features Ida

http://thedepressionkitchen.blogspot.com/2009/11/ida-bailey-allen-and-her-national-radio.html

I am now a follower.

Dinner tonight will be Idas Tomato Bisque with homemade foccaccia bread and a salad from the  fall garden



100 year old Tomato Bisque recipe



3 cups stewed sifted tomatoes (I'm gonna puree with the food processor)

1/2 tsp baking  soda  (to lessen the acidity)

3 cups scalded milk

1 tsp salt

1/4 tsp pepper

3 tbsp flour

3 tbsp butter



Mix baking soda into tomatoes and set aside.  Put butter and flour in a saucepan  on medium and stir til melted together. Add milk, salt and pepper and bring to a boil, stirring constantly for 5 minutes or until  milk thickens. When milk is thickened  add tomatoes and mix thoroughly. Serve immediately.



I'm going to add  a tablespoon of basil  since I went to all the effort of growing it, drying it and storing it.  Ida recommends adding a bay leaf and one slice of diced onion if you have it.  I'm going to add these three in the butter and flour and sautee' them before adding the milk.

100 Year old pickled Beets recipe

100 Year Old Pickled Beets Recipe

Here's Granny's easy recipe for 6 pints of pickled beets

100 Year Old Pickled Beets Recipe

5 pounds beets, scrubbed and trimmed. Leave 1 inch of the tops and leave on the taproot.  Put in large pot of cold water and set to boil. Let boil for twenty minutes.  Pour into collander (I just dump mine in the sink) run cold water over them and let cool for about 20 minutes. Cut off tops and taproots and slide off skins. Quarter and pack into sterilized jars. Put 1/2 tsp pickling spices in each jar.  Pour hot vinegar solution over them , seal and water bath for 20 minutes.  Put in cool dark place for 90 days.

Vinegar Solution

5 cups vinegar
2 cups water
1/3 cup sugar (I like turbinado)
1/2 tbsp salt  (I like sea salt)
five large cloves  of garlic
3 tbsp of pickling spices (McCormicks works great ) Put the pickling spices in a tea bag or tie them in a coffee filter for easy removal
Simmer solution for about 20 minutes.
Pour over beets packed in Jars

A Note: Many recipes call for using the water from the boiling of the beets. Don't do that. Its where a lot of the 'dirt' taste comes from. My grandmother says this comes from  people in dry areas who needed to save every drop of water. It became very common practice during the dust bowl era.