Oldies

Wine Jumbles

One cupful of butter, two of sugar, three eggs, one wineglasful of wine, one spoonful of vanilla, and flour enough to roll out. Roll as thin as the blade of a knife, and cut with an oval cutter. Bake on tin sheets, in a quick oven, until a dark brown. These will keep a year if kept in a tin box and in a dry place.
From Columbia Cook Book, copyright 1892

Roast 'Coon

Kill and dress the 'coon. The raccoon should then be first soaked in strong salt and water from eight to ten hours, and it is also desirable to have the carcass frozen. It should be parboiled from one to one and a half hours, and a dessert spoonful of soda or saleratus should be put into the water. The time required for roasting, both in the case of the opossum and the raccoon, depends somewhat on circumstances, and the judgment of the cook must determine when they are ready for the table. Irish potatoes are a good accompaniment to the raccoon.
The season, both for the possum and raccoon, is from about the 1st of November to the 1st of March

From Columbia Cook Book, copyright 1892

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