Yankee Farmers' Cornmeal Dumplings (1963)

• 
  1 cup flour
• 1 1/4 tspn salt
• 2 tspns baking powder
• 1 cup cornmeal
• 1 egg, beaten
• 3/4 cup milk 

Sift flour with salt and baking powder. Add cornmeal. 

Stir in egg and milk. Batter should be soft.

Drop by spoon on top of boiling greens. Cover and cook 15 minutes. Serves 6. 

More "Lost" New England Recipes

New England Onion Sandwich (1972)

Yankee Baked Apples and Onions (1963)

(Origin - "Yankee Hill-Country Cooking - Heirloom Recipes from Rural Kitchens" by Beatrice Vaughan. Published in 1963 by The Stephen Greene Press of Brattlesboro, Vermont.) 

Yankee Baked Apples and Onions (1963)

• 
  12 medium tart apples, peeled and sliced
• 3 medium onions, peeled and sliced 
• 3 tbspns butter
• 1 tspn salt
• Pinch of pepper
• 1/2 cup dry breadcrumbs
• 1 tbspn butter (for breadcrumbs)
• 1/2 cup water

Place about half the apples in bottom of a buttered baking dish which has a lid. Cover this layer of apples with half the onion slices, which have been separated into rings. Dot with 1 tablespoon of the butter, salt and pepper. Add a layer of the remaining apples, then the remaining onion slices, and dot with remaining butter, salt, and pepper.  

Toss breadcrumbs in 1 tablespoon of butter, which has been melted. Sprinkle over top of onions and apples in baking dish. Add 1/2 cup water. Cover and bake slowly in 350-degree oven until tender, about 2 hours. 

A little more water may be added if mixture begins to stick on during baking. Will serve 8. 

More "Lost" Vermont Recipes

Vermont Butter Apple Muffins (1939)

Vermont Cheese Soup (1957)

(Origin - "Yankee Hill-Country Cooking - Heirloom Recipes from Rural Kitchens" by Beatrice Vaughan. Published in 1963 by The Stephen Greene Press of Brattlesboro, Vermont.) 

Vermont Butter Apple Muffins (1939)

• 1/2 cup sugar
• 1 egg, well beaten
• 4 tbspns melted butter
• 2 cups flour
• 4 tspns baking powder
• 1/2 tspn salt
• 1 cup chopped apple
• 1 tspn cinnamon
• 2 tbspns sugar

Beat egg, and add sugar and melted butter. Then add balance of ingredients.

Sprinkle 1 tspn cinnamon mixed with 2 tbspns sugar over top. Bake 20 minutes in moderate oven, 350 degrees.

More "Lost" Vermont Recipes
Vermont Maple Caramels (1936)

Vermont Baked Beans with Maple Sugar (1939)

(Origin - "Out of Vermont Kitchens" compiled by Trinity Mission of Trinity Church of Rutland, Vermont, and The Women's Service League of St. Paul's Church of Burlington, Vermont; 1939. This recipe was from A.B. Schryver.)

Vermont Cheese Soup (1957)

• 1/2 cup celery
• 1/2 cup carrots
• 1/2 cup onion
• 1/2 cup green pepper
• 2 cups chicken stock
• 6 tbspns butter
• 6 tbspns flour
• 3 cups milk and 1 cup cream
• 1 cup grated Vermont cheese
• Salt and pepper
• Pinch of mixed herbs

Cook vegetables gently in 1/4 cup butter until the onion is tender and pale in color. The add 2 cups chicken stock and let it simmer.

While the vegetables are cooking, make a sauce by melting the remaining butter, then blend in the flour. Reduce heat, and blend in milk and cream. Add cheese and seasonings, to taste.

The vegetables should not be mushy, but slightly crisp so by the time the sauce is ready, you may put the two mixtures together in your best Dutch or Swedish enameled iron dish to heat. Stir and serve.

In corn season, add just before serving a cup of corn cut from ears cooked 10 minutes. 

More "Lost" Vermont Recipes
Vermont Maple Caramels (1936)

Vermont Baked Beans with Maple Sugar (1939)

(Origin - "Mrs Appleyard's Summer Kitchen" by Louise Andrews Kent and Elizabeth Kent Gay, originally published in 1957, republished in 1974. Mrs Appleyard books are "enchanting combinations of family sage, tart humor, practical advice, and remarkable recipes for memorable meals and dishes.") 

Vermont Baked Beans with Maple Sugar (1939)

• 2 cups yellow-eyed beans
• 1/2 lb heavy bacon
• 8 to 10 tbspns maple sugar
• 4 cups boiling water
• 1 medium sliced onion
• 2 tspns salt
• Baking soda

Soak beans overnight. Drain, then boil with 1/2 teaspoon soda to quart of water. Simmer slowly until skins burst.

Drain, and add bacon, maple sugar, onion, and salt. Cover bean pot and simmer for 5 hours or more.

(Origin - "Out of Vermont Kitchens" compiled by Trinity Mission of Trinity Church of Rutland, Vermont, and The Women's Service League of St. Paul's Church of Burlington, Vermont; 1939. This recipe was from Mrs. Oliver D. Ward.)

More "Lost" Recipes from Vermont

Vermont Maple Caramels (1936)

Baked Blueberry Pudding with Vanilla Glaze (1939)

Vermont Maple Caramels (1936)

• 1/4 cup white sugar
• 1/4 cup brown sugar
• 3/4 cup maple syrup
• 1/4 cup corn syrup
• 1/2 cup heavy cream
• 1/3 cup walnuts or pecans
• 1 tbspn butter
• 1/4 tspn salt

Cook the white and brown sugars,maple syrup, corn syrup, and heavy cream to 246 to 250 degrees, or until mixture forms firm ball when dropped into cold water.

Remove, add the butter, salt and nut meats, and pour into buttered pan. When cold. cut into squares, and wrap as caramels.  

(Origin - "Famous Recipes from the Vermont Hills" by the Cary Maple Sugar Company, 1936.)

Other "Lost" Candy Recipes

Farmer's Chocolate Caramels (1970)

Chocolate Rum Balls with Pecans (1951)

Peppermint Cream Taffy (1924)

Fig and Date Sweets with Walnuts (1919)