Cold Melon Soup

We recently found this soup and think it's great in part because it's so easy to make! Perfect for the summer.

Cold Melon Soup

4 Cups honeydew melon cut into small cubes

4 tsp lime juice

2 tsp honey

1 cup nonfat, vanilla yogurt

In blender, combine melon, lime juice and honey. Blend until smooth. Pout into bowl and add yogurt. Beat with a wire whisk until blended. Chill several hours. Serve cold. Whisk before serving. Serves 4.

Scalloped Corn

My grandmother and my mother made creamed corn when I was growing up and this is close so I have to include it. To be honest, I never cared for it but the recipe list wouldn't be the same without it.

Scalloped Corn

2 cups corn

2 TBS butter

1 ¼ tsp salt

3 eggs

1 ½ cups milk

1 tsp sugar

Combine the ingredients, folding in well beaten eggs last, pour into casserole and bake in moderate oven until custard sets. Serve hot, may be served as meat substitute.

Corn Flake Kisses

Here's another recipe from my great-grandmother's cookbook in her own handwriting!

Corn Flake Kisses

3 egg white

3 cups corn flakes

½ cup granulated sugar

1 cup shredded coconut

1 tsp vanilla

Beat egg whites stiff and dry, then add them to sugar, coconut and corn flakes. Drop by teaspoonful on buttered tins and brown in a very slow overn.

Tips

            - I’m guessing that a very slow over would be 300°.

Queen of All Puddings

One of the recipes from the 1910, mostly hand-written, cookbook.

Queen of All Puddings

2 cups soft breadcrumbs

2 cups milk

2 eggs

¼ cup sugar

¼ tsp salt

½ cup chopped raisins

2 TBS red jelly

1 tsp butter

Pour the milk over the soft breadcrumbs. Separate the eggs and add the yolks to the crumbs; add salt, sugar and the chopped raisins: mix well.  Butter custard cups, pour in mixture and bake slowly 45 minutes. Remove from oven and spread with jelly. Beat the whites of the eggs until light and dry. Add one tablespoon of sugar and spread on the top: sprinkle liberally with powdered sugar and dry in moderate oven.

Tips:

            - I love these old recipes. If I had to guess I’d say that “bake slowly” means at a low temperature such as 325° and that a “moderate oven” would be more like 375°.

My Great-Grandmother's Recipe Book

I recently received my great-grandmother's recipe book which is written in a 1910 diary. So these were recipes she was making 100 years ago today! I thought I’d post a few of them.