To Make Tea (TAC)

Allow two teaspoonfuls of tea to one large cupful of boiling water.  Scald the teapot, put in the tea, pour on about a cupful of boiling water, set it on the fire in a warm place where it will not boil, but keep very hot, to almost boiling; let it steep or "draw" ten or twelve minutes.  Now fill up with as much boiling water as required.  Send hot to the table.  It is better to use a china or porcelain teapot, but if you do use a metal let it be tin, new, bright and clean; never use it when the tin is worn off and the iron exposed.  If you do you are drinking tea-ate of iron.
   To make tea to perfection, boiling water must be poured on the leaves directly as it boils.  Water which has been boiling more than five minutes, or which has previously boiled, should on no account be used.  If the water does not boil, or if it be allowed to overboil, the leaves of the tea will only be half-opened and the tea itself will be quite spoiled.  The water should be allowed to remain on the leaves for from ten to fifteen minutes.
   A Chinese being interviewed for the Cook says: Drink your tea plain. Don't add milk or sugar.  Tea-brokers and tea-tasters never do, epicures never do; the Chinese never do.  Milk contains fibrin, albumen or some other stuff, and the tea delicate amount of tannin.  Mixing the two makes the liquid turbid.  This turbidity, if I remember the cyclopaedia aright, is tannate of fibrin, or leather. People who put milk in tea are therefore drinking boots and shoes in milk disguise.

German Potato Pancakes

4 Medium Sized Potatoes

3 Eggs

1/2 Cup Milk

1/2 Cup Flour

1 tsp Baking Powder

1 tsp Salt

2 tsp Onion Powder (My addition), or add 1/4 cup finely chopped Onion.

Pare the potatoes and grate them.
Add beaten eggs and milk and sifted dry ingredients.
Drop by spoon into a hot greased frying pan.
Bake until a golden brown on both sides.
Makes 10-12 cakes.

NOTE: I used 6 smaller potatoes. Probably about 3-4 cups shredded. I did not peel my potatoes, and I shredded them with a box grater and soaked them in cold water for about 5 minutes. Then I drained them well by pushing down on them in a colander and added the remaining ingredients. I drained the fried potato pancakes on a brown grocery bag. I think since I used a glass bowl the potatoes did not turn brown or maybe it was the soaking in water?.

They got a 2 thumbs up from my husband.

 From the Mennonite Community Cookbook (1950)

Cocoanut Candy (TAC)

One Cocoanut, one and one- half pounds of granulated sugar. Put sugar and milk of cocoanut together, heat slowly until sugar is melted, then boil five minutes; add cocoanut (finely grated), boil 10 minutes longer, stir constantly to keep from burning. Pour on buttered plates, cut in squares. Will take about 2 days to harden. Use prepared cocoanut when other cannot be had.

English Breakfast Tea

Any meal or snack accompanied by a hot cup of  TETLEY'S ENGLISH BREAKFAST TEA with a spoonful of sugar and enough milk to lighten it is a winner if you ask me! If I can't find Tetley's English Breakfast tea RED ROSE will do.

Crullers

Mix and sift:

4 Cups Flour

1 Cup Sugar

1 tsp Baking Powder

1/2 tsp Salt

1/4 tsp Baking Soda
 ****************

Beat 1 Egg and add to

1 Cup Sour Cream.

Mix in the flour mixture and knead lightly.
Turn out onto floured board, roll out and cut with doughnut cutter.
Fry in deep hot fat.
Drain on unglazed paper.

NOTE: This was another handwritten recipe. Maybe even my great grandma's.

Grape Butter (TAC)

1 Quart Grapes

3 & 1/2 Cups Sugar

1 TB Water

Boil 20 minutes, put through a colander and then in jars.

NOTE: I suppose she means push through a sieve  to remove skins and seeds and place in sterilized jars.  I thought this would be cooked longer than that like you do apple butter. This was an old handwritten recipe.

Mary's Baked Chicken

NOTE: I grew up eating this chicken. My mom (Mary), used to serve this dish at least once a week for the longest time when we were kids. I just made some the last night. My son and I really love this dish!

Bone in, skin on chicken pieces

Margarine or Butter melted

Paprika

Garlic Powder

Salt

Pepper

Use bone in, skin on chicken. Arrange in baking pan.
Brush or pour chicken with melted margarine or butter.

Sprinkle liberally with Paprika, not too heavy with the garlic powder, salt and pepper.

Bake at 400 degrees for 45 minutes. The skin will be crispy and the meat will be tender.

I personally prefer chicken thighs for this dish. The meat is always juicy and tender even if you reheat it the next day.