Jim Mixson's Web Recipes
From Family Collections

Cocoanut Pie Mustard Pickles
Onnie's Hog Liver Pudding Plain Cake
Poison Antidote

Definition of Terms (ca. 1908)

This page is dedicated to recipes that have been handed down in notes and scribbles and word of mouth in our family. It includes the very few recipes my mother ever wrote down as well as recipes, from other family members, that I've come upon as I go through various "treasures" I've come to posess over the years.
I'd like to hear from you with your favorites. Maybe I'll add a "guest" section!
jim mixson 9 April 2000

Return to top of page.
Cocoanut Pie...
Source:  Gladys Mixson (Handwritten in an old family cookbook.)

2 cups of milk
1 cup of sugar
yellow of 2 eggs
1 cup of cocoanut
1 tablespoon corn starch
1 teaspoon of vanilla
use the whites for frosting

let the milk come to a boil Mixs Sugar yolk of eggs and cornstarch together Stir all the time it is boiling let boil until it gets thick tehn remove from the fire and stir in the cocoanut.

Go to a printer friendly version of this recipe.

Return to top of page.
Mustard Pickles..
Source:  Gladys Mixson (Handwritten in an old family cookbook.)

1 gallon vinegar
1 cup sugar
1 cup salt
1 cup McNess mustard

Mix and pour over the cucumbers cold. let stand two weaks before using Delicious and easy to make

Go to a printer friendly version of this recipe.
Return to top of page.
Onnie's Hog Liver Pudding...
This recipe was found with some old family papers.  (Onnie was my grandmother.)
It's not a joke.  This was an honest to gosh dish done at "hog killing time".

1 hog head 2 livers, with lights (lungs) 2 hearts 2 sweetbreads 4 kidneys

Add other meats like "melts" or other meat. Cook until tinder and grind on sausage mill. season with salt, pepper and sage to taste. Mix 1 1/2 cups cooked rice with what you were going to use right away. IF KEPT ADD NO RICE. Stuff in large caseings. Cook in the water where the hog head was cooked, about 15 min. Do not boil, just simmer. you kept the part after it was stuffed in caseing hung like sausage and hung in the smoke house - THIS WAS WITHOUT RICE. Cook in the oven enough for a meal until brown, ate with hot biscuits and sirup were Best ever. This was made ever butchering day.

Go to a printer friendly version of this recipe.
Return to top of page.
Plain Cake...
Source:  Gladys Mixson (Handwritten in an old family cookbook.)

1/2 cup Shorting
3/4 cup Sugar
2 Eggs
1 1/2 cups of Flour
2 teaspoons B powder
1/2 cup milk
1/2 teaspoon flavoring

Cream the butter add suger gradually separate white & yoke of egg and Beat yoke until light and add to cream butter and sugar Sift together remaining dry ingredients add this alternating with milk beat thourghly Flavor with Vanilla beat egg white till stiff and fold them into batter Bake in moderate oven for about 45-min

Go to a printer friendly version of this recipe.
Return to top of page.
Poison Antidote...
Source:  Gladys Mixson (Handwritten in an old family cookbook.)

I sure hope you don't try this because of one of the recipes!!  
(Better yet, don't  try it at all...call 911 and/or your local 
number for poison control.)  I publish it here because I found 
it tucked away in an old family cookbook.  jim

When poison has been swallowed no emetic is better than mustard.
Mix three teaspoons with a cup of warm watter and swallow at once
the stimulative action upon the stomach cause that organ to reject
all its contents the poisonous ingredients with the rest.
It is one of the quickest of all emetics and the Most harmless.
Go to a printer friendly version of this recipe, or  Return to Jim's Recipes page.
Return to top of page.

The following term definitions are excerpted from the "Rumford Complete Cookbook"
initially published around 1908.  These are from the 1925 publication.

A la Creole - Cooked with tomatoes onions and peppers.
A la Printanière - A soup or stew served with young spring vegetables.
Aspic - A savory jelly for meats, fish, vegetables and salads.  Frequently
        used as a garnish.
Bain-marie - A vessel containing hot water and in which other vessels 
             containing foods are placed to keep hot without further
             cooking.  Literally a double boiler on a large scale.
Bechamel - A rich white sauce made with stock, milk or cream.
Bisque - A thick white sauce or soup generally made from shellfish.
Blanch - To whiten by scalding.
Bouillon -  A meat broth.
Bombe - Moulded ices having the outside one variety and the centre another.
Bouquet of Herbs - A bunch of various flavoring herbs, used for soups or
Braise - To cook in a closely covered stewpan with vegetables, having a 
         gentle heat, that neither flavor nor juices are lost by evaporation.
Canapé - A finger strip of bread or toast spread with a savory compound,
              usually either fish or egg, daintily garnished and served as an
              appetizer before lunch or dinner.
Croustades - Small pieces of bread fried or toasted.  Used as a garnish for
             minced or hashed meat.
En Brochette - Small portions of meat, such as chicken livers, cooked with
               bacon on a skewer.
Entrée - A savory made dish served as a course itself, or between heavier
              courses, at dinner.
Farci - Stuffed.
Fondue - Cheese and eggs cooked together.
Frappé - Half frozen.
Glacé - Glazed over.  In savory dishes with meatstock, boiled down to a
             glaze; in sweet cookery, iced or brushed over with white of egg.
Hors-d'æuvres - Small dishes served during the first course of a dinner.
Jardinière - Mixed vegetables.
Lard - To insert strips of fat pork or bacon in meats deficient in fat, with
       a larding needle.
Macédoine - A mixture of vegetables or fruits.
Marinate - To make savory in a mixture of seasonings:  oil and vinegar, or oil
           and lemon juice.
Meringue - White of egg and sugar beaten together.
Mousse - May be savory in or sweet.  A light frothy mixture thickened with a
         whisk till spongy in texture and then packed in ice and salt for 
         three or four hours.
Mulligatawny - A rich soup flavored with curry.
Pâté - A small pastry shell, usually made from puff paste.  May 
                 contain either a sweet or savory filling.
Purée - Meats, vegetables, fish, etc., cooked in liquid till tender, then
             passed through a sieve.
Roux - A cooked mixture of butter and flour for thickening soups, sauces and 
Sauté - To cook till brown in a shallow pan with a little fat.
Soufflé - Puffed up and made light by use of wellbeaten eggs.  May be
               savory or sweet.
Vol-au-vent - A very light case of puff paste in which savories or sweets
              may be served

Return to top of page.
These recipes have not necessarily been tried by me...and may not have been tried by
anyone in the last 50 years!!!  Use your own good judgement when you try them.
I've made no attempt to "correct" anything.  The words you see are as they were written
MANY MANY years ago.

Please get in touch if you have good or bad experiences with these recipes.