The road weary traveler always welcomed
a great meal at the end of the day.
Below
are some traditional
Road House favorites from times gone
by....
ORANGE SOUFFLE
Put
half a pound of butter into a stew pan, and mix in
three-quarters of a pound of fine flour, without melting
the butter. Have ready a quart of milk, lukewarm, and well
mixed with the orange flavoring, or bitter orange-peel;
pour it upon the flour; stir it over a sharp fire, and boil
about five minutes. To this add quickly the beaten yolks of
ten eggs, with half a pound of stiffed sugar, let it cool.
An hour and a quarter before it is to be served, whip up
the whites of the egg until they are very firm. Stir them
into the mixture and pour it into the soufflé pan, pan
should be made of tin and a band of buttered paper should
be tied around the top. When the mixture is poured into
this case, it must be baked in a moderate oven for nearly
an hour. The paper should then be removed, serve the
soufflé immediately.
Peterson’s Magazine October 1865
MARLBOUROUGH
PUDDING
Cover
a flat dish with a thin puff paste; then take half an ounce
of candied citron and the same quantity of lemon and orange
peel; cut these sweet meats into thin slices and lay them
over the bottom of the dish upon the paste. Dissolve six
ounces of butter; and six ounces of powered loaf sugar, and
the well beaten yolks of four eggs. Stir them over the fire
until the mixture boils; then pour onto the sweet meats.
Bake this pudding three quarters of an hour. It is even
better eaten cold than hot.
Peterson’s Magazine October 1865
ORANGE
LEMONADE
Take
three oranges, one large lemon, and two or three ounces of
sugar; rub off some of the peel on to the sugar, squeeze on
the juice, and pour on two pints of boiling water; mix the
whole and strain.
Godey's Lady's Book 1871
LEMON
PUDDING
Beat
together four ounces of fresh butter to a cream, and eight
ounces if sifted sugar; to this add gradually the yolks of
six and the whites of two eggs, with the grated rind and
strained juice of one large lemon. This last must be added
by slow degrees, and stirred briskly to the other
ingredients. Bake the pudding in a dish lined with very
thin puff-paste for three-quarters of an hour, in a slow
oven.
Peterson's Ladies National Magazine 1878
FRENCH
ROLLS
Warm
a pint of new milk, cut up into it two large spoonfuls of
good butter, add a little salt; when cool, shift in one
pound of flour, an egg well beaten, a spoonful of yeast;
beat these well together, but avoid kneading; when risen,
form it into roils, handling as little as possible. Bake on
tins.
Peterson's Ladies National Magazine 1870
A
RICH GRAVY
Cut
beef into thin slices, according to quantity wanted; slice
onions thin, and four both, fry them of a pale-brown, but
do not on any account suffer them to get black; put them
into a stew-pan, pour boiling water on the browning in the
frying-pan, boil it up, and pour on the meat. Put to it a
bunch of parsley, thyme, and savery, a small bit of knotted
marjoram, the same of tarragon, some mace, berries of
allspice, whole black pepper, a clove or two, and a bit of
ham, or gammon of bacon. Simmer till you have extracted all
the juice of the meat, and be sure to skim the moment it
boils, and often after. If for a hare or stewed fish,
anchovy should be added.
Peterson's Ladies National Magazine
1870