Category Archives: Recipes

Delicious Manchester-Farms Recipes

What better than a Julia Child’s Coq Au Vin recipe with an old rooster!!!

Coq au Vin

This is Julia Child’s recipe for her famous Coq Au Vin (Casserole of Chicken in Red Wine). Most of Julia’s cookbooks included this recipe. In every version in Julia’s cookbooks, she slightly updates the recipe. I have not changed the recipe, but have slightly updated the wording for easier understanding.

Coq au Vin (literally “rooster in red wine”) is probably the most famous of all French chicken dishes, and certainly one of the most delicious, with its rich red wine sauce, its tender onions and mushroom garniture, and its browned pieces of chicken with their wonderful flavor. Ideal for a party because you may prepare it completely a day or more before serving. In fact, Coq au Vin seems to be even better when done ahead so all its elements have time to steep together.

History: Coq Au Vin is a Burgundian dish, and is considered a French comfort food. The traditional recipe for Coq au Vin did not include chicken, but rather a “Coq,” which is a rooster. A lot of recipes originally called for old barnyard fowl, roosters, capon (a de-sexed rooster), and old laying hens. Coq au Vin was originally considered peasant food, and the farmers would make do with what they had on hand.

The red wine in the recipe was used not to mask flavor, but to allow the acids to help break down the old meat of the rooster True coq Au Vin was actually finished with the blood of the rooster stabilized with brandy and vinegar, this would help the blood not clot.

More great Poultry Recipes.

Julia Child’s Coq au Vin Recipe:

Recipe Type: PoultryStewWineMushroomsOnions
Cuisine: French
Yields: 4 to 6 servings
Prep time: 45 min
Cook time: 30 minutes
Total time: 1 hour 40 minutes


2 1/2 to 3 pounds cut-up frying chicken, skin on and thoroughly dried (I used skinless boneless breasts and thighs instead)*
4 ounces lean thick-cut bacon
2 tablespoons olive oil
Salt and pepper
1/4 cup cognac
2 cups red wine (Pinot Noir, Burgundy, Beaujolais or Chianti)**
2 cups homemade chicken stock or low-sodium chicken stock or broth
1 tablespoon tomato paste
2 cloves garlic, mashed or minced
1 bay leaf
1/4 teaspoon thyme
Brown-Braised Onions (see recipe below)
Mushrooms (see recipe below)
3 tablespoons all-purpose flour
2 tablespoons butter, softened
Parsley sprigs

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

** Avoid bold, heavily-oaked red wine varietals like Cabernet.


Dry chicken thoroughly in a towel. Season chicken with salt and pepper; set aside.

Remove any rind off the bacon and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). In a saucepan, simmer the bacon sticks in 2 quarts of water for 10 minutes; remove from heat, drain, rinse in cold water, and pat dry.

In a large heavy frying pan, casserole dish, or electric skillet over medium heat, heat olive oil until moderately hot. Add the bacon and saute slowly until they are lightly browned. Remove bacon to a side dish. Place chicken pieces into the hot oil (not crowding pan), and brown on all sides. Return bacon to the pan, cover pan, and cook slowly for 10 minutes, turning chicken once.

After browning the chicken, uncover pan, pour in the cognac. Flambé by igniting with a lighted match. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.

Pour the red wine into the pan and add just enough chicken broth to completely cover the chicken pieces. Stir in tomato paste, garlic, bay leaf, and thyme. Bring the liquid to a simmer, then cover pan, and simmer slowly for about 30 minutes or until the chicken meat is tender when pierced with a fork or an instant-read meat thermometerregisters an internal temperature of 165 degrees F.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

While the chicken is cooking, prepare the Brown-Braised Onions and the Mushrooms (see recipe below).

When the chicken is done cooking, remove from the pan to a platter, leaving the cooking liquid in the pan. Increase heat to high and boil the cooking liquid rapidly until approximately 2 cups of liquid remains.

While the liquid is boiling, in a small bowl, blend the 3 tablespoons flour and 2 tablespoons softened butter into a smooth paste; beat the flour/butter mixture into the approximately 2 cups hot cooking liquid with a whisk. Simmer and stir for a minute or two until the sauce has thickened (the result will be a sauce thick enough to lightly coat a spoon – just thick enough to coat the chicken and vegetables lightly). If sauce is too thin, boil down rapidly to concentrate; if sauce is too thick, thin out with additional spoonfuls of chicken stock. Taste the final sauce, adding more salt and pepper if necessary.

Before serving, reheat the onions and mushrooms (if necessary).

Storing:  Chicken is now ready for final reheating, but can be set aside in the sauce until cool, then covered and refrigerated for 1 to 2 days. To reheat, simmer slowly, covered, over low heat. Baste and turn chicken every 2 minutes until thoroughly warmed through (6 to 8 minutes). NOTE: Do not overcook chicken at this point.

To serve immediately: Shortly before serving, bring the sauce and the cooked chicken to a simmer, cover and simmer slowly for 4 to 5 minutes, until chicken is hot through. NOTE: Do not overcook chicken at this point.

To serve: Either serve from the casserole dish or arrange the chicken on a large platter. Pour the sauce over the chicken. Arrange the Brown-Braised Onions on one side of the chicken and the Mushrooms on the other side. Decorate with sprigs of parsley. Accompany with parsley potatoes, rice, or noodles; buttered green peas or a green salad; hot French bread; and the same red wine you used for cooking the chicken. NOTE: This dish is traditionally served with wide egg noodles.

Makes 4 to 6 servings.
Brown-Braised Onions:

12 to 24 small white onions, peeled (or double the amount if you want to use tiny frozen peeled raw onions)*
1 to 2 tablespoons olive oil
Salt to taste

* If neither frozen nor fresh pearl onions are available, substitute one large onion cut into 1/2-inch pieces. (Do not use jarred pearl onions, which will turn mushy and disintegrate into the sauce.)

While chicken is cooking, drop onions into boiling water, bring water back to the boil, and let boil for 1 minute. Remove from heat and drain. Cool onions in ice water. Shave off the two ends (root and stem ends) of each onion, peel carefully, and pierce a deep cross in the root end with a small knife (to keep onions whole during cooking).

In a large frying pan over medium heat, heat the olive oil, add parboiled onions, and toss for several minutes until lightly browned (this will be a patchy brown). Add water to halfway up onions and add 1/4 to1/2 teaspoon salt. Cover pan and simmer slowly for 25 to 30 minutes or until onions are tender when pierce with a knife.

NOTE: Onions may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
1 tablespoon butter
1/2 tablespoon olive oil

Prepare mushrooms. In a large frying pan over medium heat, heat butter and olive oil; when bubbling hot, toss in mushrooms and saute over high heat for 4 to 5 minutes or until lightly browned. Remove from heat.

NOTE: Mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.


Great Stew Recipes from Jamie Oliver’s Post. Perfect for this fall season!

perfect stew

Stewing is autumn and winter. Stew everything! Fruit, meat, vegetables, fish, grains…

When it’s starting to get chilly outside, get in the kitchen and turn it into the warm heart of your home. As you approach the front door with frosty rosy cheeks and with a lack of feeling in your toes, the joy and warmth of a homemade stew wafting around your home is second to none.

Everyone has a favourite stew that has seen them through the colder months, and you can see mine beneath the tips below – it’s so easy and so enjoyable to make.

As far as general stewing rules go, however, there can be some confusion – do you brown the meat? Which vegetables work best? Roots or pulses? Thick or thin sauce? What to serve it with? Believe it or not, there are no right or wrong ways to make stew, so however you like it, have a look at a few tips to give your stew a bit more stew-pendous (I make no apologies).

Base flavours

Investing in the base layer will pay dividends at the end. Do you want it spicy, earthy or rich? You can experiment with store cupboard ingredients and fresh herbs, but here are my tips.

  • Pork loves apples, onions and juniper berries.
  • Beef loves bay, rosemary and olives.
  • Lamb works brilliantly with ground cumin and coriander, dried apricots and fresh ginger.
  • Fish loves fennel, tomato and chilli.
  • Beans and green vegetables work beautifully with fresh soft herbs like basil, parsley and mint.
  • Cook your onions until golden first to make for a sweeter caramelised flavour.
  • Try big-hitting flavours like a smoked ancho or chipotle chilli in with beef or a pinch of saffron in with fish.

The main ingredient

Whether you’re going vegetarian or all-out meat, there are things consider when looking for the best flavour.

  • Root vegetables could be roasted first to help them keep a bit of body and take on a sweet flavour. Celeriac, swede and squash take on wonderful flavour when coated and roasted with herbs and spices.
  • Try using a cheaper cuts of meat like neck, leg and shin or chicken thighs and legs, oxtail, livers or kidneys – you’ll probably get lots more flavour if you give them time in the oven. Rabbit, pheasant and Italian sausages all make for an even stronger taste.
  • Mix more expensive fish like monkfish and prawns with cheaper mussels and clams – it doesn’t just save money, it mixes up flavours and textures.

Fillers and bulkers

Here are some cheap, healthy and tasty ways to bulk stews and make them go a little further.

  • Grains like pearl barley, rice and bashed-up pasta give extra body
  • Beans and lentils add extra protein and keep you fuller for longer
  • Potatoes are a cheap and easy way to bulk up a stew – they act like a sponge to suck up cooking liquid.


To thicken a sauce

There’s nothing sadder than a thin stew. If you don’t fancy cooking it for hours and hours until it reduces, here are a few things you can do to get that gorgeous rich texture.

  • If you’re browning meat or frying onions, coat it in seasoned flour first.
  • If you’re making a spicy stew, add a spoon of smooth peanut butter to the stew– it thickens slightly and add a wicked depth of flavour.
  • If you need to thicken the sauce later on in the recipe mix a spoon of flour with a little stock to make a paste and stir a little at a time into the stew.

Finishing touches

Once it’s out the oven there is still lots you can do to make your stew look, smell and taste even better.

  • Dumplings are a great addition to a hearty winter stew. Suet or potato, little or large.
  • Herby breadcrumbs or croutons are a lovely crunchy texture.
  • A flavoured chilli oil or pesto works really well with a light chicken or fish stew.
  • Simply top with a few chopped fresh herb leaves.

Pip’s hearty beef stew recipe

Serves 4-6

hearty beef stew

  • 1kg diced shin of beef
  • plain flour
  • sea salt and freshly ground black pepper
  • 1 tbsp fennel seeds, crushed
  • olive oil
  • 2 large onions, peeled and sliced
  • 2 large carrots, peeled and sliced on an angle
  • 2 sticks celery, sliced with any leaves kept to one side
  • 3 fresh bay leaves
  • 2 sprigs fresh rosemary
  • 1 tbsp tomato purée
  • 1 litre fresh beef stock
  • handful cherry tomatoes
  • 1 handful pearl barley
  • extra virgin olive oil
  • 1 lemon
  • few sprigs fresh parsley

Place the beef in a large mixing bowl. Mix 2 tbsp plain flour with a good pinch of salt, pepper and the fennel seeds. Toss the meat in the flour and place to one side.

Place a large lidded casserole pan on a medium heat and add a good lug of olive oil. Add the beef to the pan and brown all over. You may need to do this in batches to avoid steaming the meat. Remove with a slotted spoon and transfer to a plate.

Put the pan back on a medium heat and add another lug of olive oil. Add the onions, carrots, celery, bay leaves and rosemary.  Cook for 5 minutes with lid askew, stirring occasionally.

Stir in the tomato purée, then add the beef stock, cherry tomatoes and the beef back to the pan. Stir everything together well. Place the lid on askew. Bring to the boil, reduce the heat to a simmer and cook for 90 minutes or until the meat is tender stirring occasionally. 30 minutes before the end of cooking, throw in the pearl barley.

When it’s ready, season to taste. Ladle into bowls and serve with a little extra virgin olive oil, chopped parsley and lemon zest on top. Crusty croutons are lovely with this too.

Roast or grilled salmon with sauteed radishes and sorrel or spinach cream sauce was a great recipe we tried with those amazing radishes from Left Bower Farm!

From the Wall Street Journal

4 salmon fillets
5 tbsp butter
1 shallot
1 c heavy cream
3 c thinly sliced sorrel leaves, stems removed (I used spinach with a little lemon)
12 radishes with greens attached, cleaned and halved
1. Preheat oven to 425
Season salmon with salt.
Place fillets, down on a lightly greased sheet pan and place in oven.
Roast until salmon flakes about 10-15 min.
(We grilled the salmon)
2. put a saute’ pan over med. heat. melt 2 tbsp butter. saute’ shallots about 7 min. add cream and simmer until it reduces slightly and thickens, about 5 min. Add sorrell or spinach leaves. cook till just wilted. Transfer to a blender or food processor. Puree until smooth. Add salt if needed.
3. Add remain butter and melt in saute’ pan, saute’ radishes until just tender. Season with salt.
Place the sauce on the plate, salmon and radishes on top! Yummy!!! My son claims he doesn’t like fish and he had 3 helpings!!!! Enjoy

My new favorite Shrimp Recipe

Traditional Shrimp Cocktail 2013-06-01 19.27.10Olivette Shrimp Cocktail Veracruz
1 1/2 lbs small shrimp, shelled, deveined & boiled (I use the reg. size and cut into pieces)
10 campari tomatoes (or 3 large), chopped coarsely
1/2 cup onion (both white & red), chopped fine
1 fresh jalapeno, seeded & chopped fine
1 fresh serrano, seeded & chopped fine
juice of 4-5 limes
1/2 cup Olivette Chile Leccino EVOO
1/2 cup Olivette Jalapeno white Balsamic
1/4 cup fresh cilantro, chopped fine
Ground Olivette Jurassic Salt and white pepper to taste  (I just use my own kosher or sea salt)
2 avocados, cubed

Combine shrimp, tomatoes, onion & peppers and mix together thoroughly.
Stir in the Olive oil, white Balsamic & lime juice.
Season with Jurassic Salt & cracked white pepper to taste.
Let the mixture sit for 30 minutes so that the flavors can marry.  Before serving, slowly stir in the cilantro & cubed of avocado.  Reseason with Jurassic Salt & pepper if necessary.
Garnish with extra lime wedges if desired.

Chef Jacob Mains is hosting dinner at Manchester-Farms, June 15, 2013

This is a very exciting event that is happening on our farm on June 15, 2013!

The Farmer’s Table, LLC is a farm dinner series in the Pittsburgh region focusing on local sustainable cuisine. Each event will be held on a different farm showcasing the diverse agriculture of the area. We hope to see you at the farm!

Chef Jacob Mains is taking locavorism to a whole new level this summer by offering a series of farm dinners served right in the fields where the food is grown!

He is going to be on our farm using some of our Manchester-Farms organic beef, Berkshire pork, Milk and Left Bower Farms veggies, along with neighboring farms goodies!

Any one interested should go to the bottom of this post to get tickets.  Hope to see lots of you on the farm!

Click the event below to view an example of our vegan gluten-free menu. The menu may change slightly due to availability. Vegetarian and meat menu soon to come! We hope to see you on the farm!

April 7, 1879 Annie Manchester Recipes

April 7, 1879

In a little book thatAunt Annie Manchester wrote in that I found in the attic:
Her recipes….. Enjoy reading them, I have!

Little book

Front page:

Miss Anna

Annie Manchester

Independence, Pa

April 7th 1879

We may live without poetry, music and art;

We may live without conscience and love without heart;

We may live without friends, we may live without house;

But civilized man cannot live without cooks.

We may live without books ~ what is knowledge but grieving?

We may live without hope ~ what is hope but deceiving?

We may live without love ~ what is passion but pining?

But where is the man that can live without dining?

Chocolate Caramels

1 ½ cups of molasses,

1 ½ cups of sugar

1 cup of milk

1 cup grated chocolate,

½ teaspoon soda,

Boil about ½ hour. Pour in flat dishes to cool and mark into little squares with a knife when cool enough.

Sugar Candy.

3 cups sugar, ½ cup water,

½ cup vinegar,

1 teaspoon butter put in at last  with ½ teaspoon of soda dissolved in hot water.

Boil without stirring till it crisps in cold water. Pull while it disived. (dissolved?)

Flavor with essonic?


2 cups sour milk, 1 large cup butter, 2 ½ cups sugar, 2 eggs, 1 teaspoon soda dissolved in hot water.

1 Flour to roll  to be raly?  Stiff.

Ginger Snaps.

1 large cup butter & lard mixed

1 coffee cup sugar

1 cup molasses, ½ cup water,

1 tablespoonful ginger,

1 tablespoonful cinnamon,

1 tablespoonful cloves,

1 tablespoonful soda dissolved in hot water.

Flour for rather stiff dough. Roll out quite thin & beke (bake) quickly.

Our Corn Bread

1qt. Butter milk, 1 egg well beaten, 1 tablespoon sugar or more if desired, 1 teaspoon soda dissolved in hot water, 1 small teaspoon salt.  Enough corn-meal to make totally thin batter. Bake quickly.

Graham Flour Gems

1 pint sour milk,

1egg well beaten,

1 teaspoonful soda,

1 tablespoonful sugar,

Flour to make a stiff batter.

Bake with a hot fire.

Drop Dumplings.

1 pint buttermilk,

1 small teaspoon soda, 1 egg, salt, flour enough to make very stiff. Boil in just enough  broth to keep from sticking.

A nice Pudding

1 cup sweet milk,

1 cup molasses,

1 cup raisins,

1 teaspoon salt, spice if desired.

Boil 3 hours.

                Sauce or “Dip” for the above.

1 cup sugar, 2 ½ cups water, 1 teaspoonful butter, Flavor with spice or lemon adding a little thickening of flour.

Mrs. Stanley’s Noodles.

Take 2 eggs & break in less than a pint of flour, in which is a teaspoon of salt. Stir gently with the ends of the fingers until a smooth soft paste. Roll very thin, almost like a wafer, put flour over it, put in a cool place until needed. Half an hour before dinner fold the bread sheet? Into a small one & shred in very fine beads with a sharp knife, toss into a heap with plenty of flour sprinkled over. Drop a few at a time in over a pint of boiling water in the spider?, stirring all the time. Let boil a good bit. Put some pieces of toasted bread in a deep dish and when the noodles are done pour over the bread, add  a bunch of butter, stir the mass until seasoned through. Make a hollow in the center & put in a tea cup of sweet cream, and keep the dish warm. (Very nice as I’ve thought today (Apr 28 ‘79) for dinner)

Custard Pies.

1 quart sweet milk,

3 eggs, a pinch of salt,

1 coffee cup 2/3 full of sugar.

Make three pies.

Lemon Pies.

2 Lemons grated.

2 ½ cups water

2 “     “  sugar

3 Tablespoons flour

5 eggs.

Make 3 pies.

The whites of eggs used as a meringue.

Tapioca Cream Pudding.

1 cup tapioca soaked over night in water, boil 1 qt. of milk, add yolks of 2 eggs & tapioca, let it boil & when partly cool, add beaten whites, stirring very toughly.  Sweeten & flavor.

Tapioca Pudding

1 cup tapioca

1 qt milk

5 eggs – whites & yolks beaten separately. 2 tablespoons butter

3 tablespoons sugar

White of eggs as meringue

Sauce made of white sugar

Nov. 6th ‘79


Sugar Cakes.

1 ½ cups sugar,

2/3 cup butter

1/3 cup sweet milk,

2 eggs, well beaten,

1 spoonful soda dissolved in hot water;

2 spoonfuls cream of tartar thoroughly mixed in the flour,

½ nutmeg,

½ spoonful of salt,

Flour to make a soft dough.

Bake quickly to a nice brown.

Jennie’s Sponge Cake.

Jennie Manchester, sister to Annie

2 cups sugar,

2 cups flour,

4 eggs, whites,

6 eggs, yellows,

2 teaspoons baking powder,

3 tablespoons water,

Little salt.

Jennie’s Buckwheat Cakes

Jennie Manchester, sister to Annie

1 cup yeast,

2 pts. Buckwheat flour,

1 pt wheat flour,

1 pt graham flour,

Salt. Warm water enough to make moderately stiff:

Before baking (when quite light), add ½ teaspoon of soda. Bake on a hot griddle.

Mrs. M M’s Cake.

Martha Jane McClane Manchester, Mother to Annie

1 ½ cups sugar,

2/3 cup sweet milk,

3 cups flour,

2/3 cup butter,

3 eggs,

2 teaspoons baking powder.

(2/3 teaspoon soda,

1/3 teaspoon cream tartar.)


Griddle Cakes.

4 pints butter milk,

1 teaspoon salt,

3 teaspoons soda,

3 eggs, whites beaten separately .

Flour to make a thin batter.

Apr. 17, 1880

Martha Cake +

Martha Jane McClane Manchester, Mother to Annie

3 eggs

1 cup sugar

Butter, m size of an egg.

1 cup flour

1 teaspoon cream tartar in flour

½ teaspoons soda dissolved in a tablespoon of milk.

Jack’s Wife’s Pudding.

½ cup sweet milk, ½ teaspoon of salt, 2 teaspoonfuls baking powder sifted with enough flour to make stiff as for pie crust; roll thin spread with any kind of fruit, finish ordered? Previously cooked.

Then roll as jelly cake roll,

Put in pudding dish, pour over 1 cup sugar ½ cup butter; fill up the dish with boiling water;

Bake ½ hour.

The juice will seem as sauce. (Very good)

March 6th ‘85

Cheesecake Custard.

1 qt milk,

3 level tablespoons corn starch,

4 level tablespoons grated chocolate,

Stir the chocolate in the milk,

Heat to boiling, then add the corn starch dissolved in a little milk. Let it cook a moment then take from the fire, add salt, sugar, & vanilla to taste.

Sweetened flavor/ cup cream, or even half a cup will answer.

Beat it with an egg beater

Put in the custard where cold.

(Very fine indeed.)

April 9t

Pickled Oysters.

Choose the largest for this purpose.  Put over the fire in their own liquor & a small piece. Simmer a few minutes until plump & white, then take out with a skimmer into a dish.  Take of their own liquor enough to cover them. Put a layer of oysters into a deep dish, stir over a few cloves, bits of cinnamon & whole pepper & cover with two or three slices of lemon till all are used. To the hot liquor add a cup of vinegar (that is, if you are not pickling over 12 oysters), salt to taste & pour over the oysters. They may be used the second day after preparing, but will keep some time in a cool place.

(from “Rural’s Domestic Economy October 18th, 1884.)


½ gallon of potatoes,

9 pts. Of water,

2 handfuls of hops,

1 cup of sugar,

1 small cup of salt

2 Tablespoons ginger,

1 cup yeast

Apr. 26th ‘86

On back of letter to Anna Manchester from L. Maria Cheeny

School of Design & Artistic Needle Work,

301 Woodward Avenue

Detroit, Mich. 5/2/1884

Chicken Salad

1 chicken & as much celery.

2 hard boiled eggs. 1 raw egg

1 teaspoon salt, ½ teaspoon pepper,

1 teaspoon mustard, 3 teaspoons melted butter.

1 teaspoon white sugar,

½ cup vinegar

Martha’s Cake

Martha Jane McClane Manchester, Mother to Annie

3 eggs, butter, the size of an egg

1 cup sugar

1 cup flour

1 teaspoon cream-tartar sifted in flour

½ teaspoon soda, dissolved in a tablespoon milk

Layer Cake

2 cups sugar

1 cup butter

1 cup milk

3 ½ cups flour

The yolks of five eggs & whites of two

3 teaspoons baking powder

On another piece of lined paper with embossed Kohala Mills


1 pt of cold water

2 pts of boiling water

6 lemons or 4 lemons & 2 oranges

½ pt of sherry wine or what ever kind you may prefer.

First put the cold water – on the gelatine, and let stand 15 or 20 min.

Then pou the boiling water on, slice the lemons in and the wine in and sweeten to taste, then strain & twice through a cloth, and then set away to cool,

I know you ad-mire my style of writing a recipe.

(Annie did not write this, but there is no name on it)

Annie L. Jack’s Cookies with out eggs

On the back of a letter from Perry Mason, Co.

2 cups sugar

1 cup sweet milk

1 cup butter

½ teaspoon soda with flour enough to roll

Flavoring cinnamon or vanilla

Another piece of paper

Mrs. H.M. Murray’s White Cocanut (Coconut) Cake

2 cups powdered sugar

3 ½ cups flour

1 cup butter

8 eggs (whites)

3 teaspoons baking powder ( Excelsion Logan & List.)

3 white’s eggs frostin.

Aug. 16th 1883

Burgettstown, Pa.

On a small piece of paper

For Mixed Pickle

2 qt vinegar

2 lbs brown sugar

2 tablespoons full ground mustard

2 tablespoons full black pepper

2 tablespoons full cinnamon

2 tablespoons full turmeric

2 tablespoons full celery seed

1 tablespoon full celery seed

1 tablespoon full mace

1 tablespoon full alum pulverized


2 gallons tomato juice

1 qt. chopped onions

1 tablespoon allspice

1 tablespoon cloves

1 tablespoon mustard seed

2 tablespoons ground mustard

1 cup white sugar

Salt, 1 pt. vinegar

Upper St. Clair, Set. 30, 1884


Back in the book

Coriander Cookies

1 cup butter

1 cup “Coppered” milk or cream

3 cups sugar

4 eggs

6 cups flour or just enough to stiffen into rollabe paste.

T tablespoonful soda dissolved in boiling water.

2 tablespoonfuls coriander seed ground or beaten

Caraway seed can be used instead of coriander.

28th M’ch, ‘88

Cream Cookies.

2 cups sugar

2 eggs

1 cup sour cream

1 cup butter

½ grated nutmeg

1 teaspoon soda,

Flour enough to make a dough as soft as it can be rolled.

Suet Pudding

3 cups flour.

1 cup sweet milk.

1 cup molasses.

1 cup raisins.

½ cup chopped suet.

1 teaspoon soda.

A little salt & any spice divided.

Boil two hr. or steam three hours.

Feby 18th.-1890.

Little scrap piece of lined paper

Jelly Cake.

1 cup sugar

3 eggs

½ cup of butter

½ sweet or sour milk

½ teaspoonful of soda

1 teaspoonful of flour.

On a piece of lined paper

Lemon crackers.

Two cups of soft white sugar one cup of

lard whites of two eggs one pint- of sweet milk

two oz of bake n  ammonia two oz of lemon

extract – first pound your ammonia in a cloth

Then dissolve in a little of the milk beat the eggs

And augar to a cream then add all of the milk

Then the whites of two eggs beaten stiff last

Two oz of lemon extract make as stiff as

Cookies roll thin as a knife blade. Bake in

Hot oven.

Also found in the book

Page 3 & 4 of the Blum’s Fair Bulletin, Wheeling, October, 1881

I think Annie kept this for the article

A Housekeeper’s Alphabet.

See copy of.

A pattern for lace

“Combination Lace Cast on twenty-nine stitches.”

Letter in little journal

Stamped marked East Liverpool 1885 Sep. 21 6 PM

Miss Annie Manchester



Washington, Pa.

Hookstown Pa

                Sept. 21” 1185

On last page of little journal of recipes

Feby 7th,-1881.

Miss Anna Manchester’

                When I reached home I found your letter awaiting me and in reading it friend much pleasure. You said the night we left you this I should write to let you know how we got home.

Would say we came very near meeting with misfortune this night going to Mr. Allisons. It was very dark down the tack road, – so dark we could not see the horse. We lost the road. And the horse stopped and would not go forward. Mr. Lepin went to investigate, and on striking a match we found we were right on the edge of a deep precipice. We got started again and Mr. L.- found it necessary to lead the beast the entire way down the hill. When we got to the mill we decided the next time we would stay over night.

                We reached home next day all right & found plenty – work ready for me. Have found more work than usual in view of my going away. Attended meeting of Presbyterian last week and in the discharge of the duties of moderation I found my -self quite busy.  If was also unusual in me to present & lead in the ordination & installed – services of a young brother. This was the most solemn duty – in which I ever served. All passed through nicely.

                When I returned from your place, the Trustees of the cong.  Here handed me a paper signed by all the members of the congregation and many ordherewh -? Asking this I return to them after my trip. Considering all things I have decided to comply with their request. I had very pleasant services yesterday with at home and down in my mission. Of course there had to be a great many farewells sent. The young people of the congregation and neighborhood gave me a very nice farewell meeting last Friday evening. It was a very pleasant affair. They gave refreshments, – had music, vocal & instrumentals and at the close a farewell address by one of  my boys. I was an occasion which I cannot forget.

But now my “Good Boys” have been said and I must launch and whether to return or not we cannot say.  And God who ever  earth for those who trust in him, I know will guide me according to his ever pleasure.

                I leave today for the East where I will spend a week in or so with my friends in New York City.

In view of my sailing Oct 3rd would ask you to address me at 173 E. 114 St. New York City

                May girls blessing rest with you. My kindest to your folks.

Your Friend W. N. Lyite ?



Annie Manchester Feb. 8, 1875

Love this!  c. 1895 LtoR,Anna,Cora,Farncena, Alice Manchester & Lee M. Wilson                  Aunt Annie Manchester wrote about cooking in 1875.  She is on the far left in the photo!

Miss Annie Manchester


Washington County, Pennsylvania

February 8th 1875


It has been said that cooking is an art and, to be proficient in that art is an accomplishment through it is the fewest number of persons who consider it an accomplishment to be a good cook.  To be what is called a good cook is to know how to cook all kinds of plain food, and to make it palatable for all.  Cooking is not one of the easiest things that there is to do.  Every person can not cook well.  Some men think they can cook with out even learning how.   Without going through the slow, tedious process of learning how much soda is required to make the biscuits-lightly, or any of those matters which seem almost trivial in themselves, yet are so very important.  Cooking is generally considered the work of woman, and, the kitchen her proper sphere.  Some persons think that woman never can accomplish anything worthy of note, and think their highest aims in life should be to excel in cooking and to have a thorough knowledge of housekeeping   I admit both of these are essential to the happiness of all.  But are they the only thing?   I think not.  I read of a man once whole told his wife- that he could do the cooking and manage the house hold matters much better than she was doing.  She told him she would give a chance to manage the house hold if he wished it.  She left the house to his care and went visiting.  But ok: how different it was from what he anticipated.   The first thing he did was to prepare dinner for himself.  He found it – different work from what he thought it was he got the dinner after having foiled the potatoes in the teakettle.  Cooking a quart of rice, and making some biscuits without salt, soda, or shortening.  And doing other things in a like ridiculous manner.   He found somehow that his dinner was not what he expected it to be.   It wasn’t even good as good as his wife’s would have been.  I have no doubt that most men if left to do the cooking themselves would do something like that man did unless they were professional cooks.  We have all read no doubt Prof. Blot the celebrated teacher and writer on all matters relating to the culinary department,   Of course I doubt say but that there are men who can cook.  But it is the fewest number of them that can cook well unless they have learned how or have been pupils of Prof. Blot or someone else.  It is women who have the cooking to do. Is women who have to see to the household and it is they who have to see that the food is properly cooked and served at the appointed time the “Lords of creation”.  It is women who are contantly – busy and ever watchful to see that every thing is properly done.  And is it any wonder that women should say “Woman’s Work” is from sun to sun.   But woman’s work is never done.   There is real poetry in cooking if we only know how to find it.  Real poetry in preparing the various dainty dishes for the table.  Life would not be half so pleasant and so enjoyable if it were not for the cooks.

“We can live without poetry, music, and art

We can live without consistence and live without heart

We can live without friends you can live without books.

But civilized man can not live without cooks”

Hamburger Dills

Yield: about 7 pints


  • 4 pounds 4-inch cucumbers
  • 6 TBSP Canning Salt
  • 4 ½ Cups Water
  • 4 Cups vinegar (I used white)
  • 14 heads fresh dill
  • 3 ½ teaspoons mustard seed
  • 14 Peppercorns


Wash cucumbers; drain. Cut cucumbers into ¼- inch crosswise or length-wise slices, discarding blossom ends. Combine salt, water and vinegar in a large saucepot; bring to a boil. Pack cucumbers into hot jars, leaving ¼ inch headspace. Add 2 heads of dill, ½ teaspoon mustard seed and 2 peppercorns to each jar. Ladle hot liquid over cucumbers, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.