The Country Cook: Red Velvet Poke Cake

I found this website thanks to this yummy recipe catching my eye on Facebook.  Check it out!


1 box Red Velvet cake mix

ingredients needed to make cake (eggs, oil & water)

2 (3.4 oz.) boxes instant Cheesecake-flavored pudding

4 cups milk

1 (8 oz.) tub frozen whipped topping, thawed

10 Oreo cookies, crushed (optional)

via The Country Cook: Red Velvet Poke Cake.

Calf’s Foot Blanc-mange

If you have enough calf’s feet jelly and don’t know what to do with those four feet you have left over from butchering, try this receipt for blanc-mange from The Young Housekeeper’s Friend.


Put four calf’s feet into four quarts of water; boil it away to one quart, strain it, and set it aside.  When cool, remove all the fat, and in cutting the jelly out of the pan, take care to avoid the sediment. Put to it a quart of new milk, and sweeten it with fine sugar. If you season it with cinnamon or lemon peel, put it in before boiling; if with rose or peach-water, afterwards; or, if you choose, boil peach leaves in it. Boil ten minutes, strain it through a fine sieve into a pitcher, and stir it till nearly cold. Then put it into moulds.

Calf’s Foot Jelly

Want a little jelly with your toast?  All you need is four calf hooves to make a little something special, according to The Young Housekeeper’s Friend.


Scald four calf’s feet only enough to take off the hair, (more will extract the juices). Clean them nicely. When this is done, put them into five quarts of water and boil them until the water is half wasted; strain and set it away till the next day, then take off the fat and remove the jelly, being careful not to disturb the sediment; put the jelly into a sauce-pan with whites and shells of five eggs, stir them in, and set it on the coals, but do not stir it after it begins to warm. Boil it twenty minutes longer; set off the saucepan, and let it stand covered close half an hour.  It will thus become so clear that it will need to run through the jelly bag but 0nce.

Attend to Your Custard

In case you want to follow Mrs. Cornelius’s advice from last week and serve a “nice boiled custard” with your Apple Island, here’s one of her custard “receipts.”


Put a quart of milk into a tin pail or a pitcher that holds two quarts; set it into a kettle of hot water. Tin is better than earthen, because it heats so much quicker.

Put in a few sticks of cinnamon, or three peach leaves. When the milk foams up as if nearly boiling, stir in six eggs which have been beaten, and two spoonfuls of white sugar; stir it every instant, until it appears to thicken a little. Then take out the pail, and pour the custard immediately into a cold pitcher, because the heat of the pail will cook the part of the custard that touches it, too much, so that it will curdle.

This is a very easy way of making custard, and none can be better. But in order to have them good, you must attend to nothing else until they are finished. You may make them as rich as you choose.  A pint of milk, a pint of cream, and eight eggs will make them rich enough for any epicure. So, on the other hand, they are very good with three or four eggs only to a quart of milk, and no cream.

Apple Island

From the Young Housekeeper’s Friend, another sweet “receipt” which Mrs. Cornelius calls Apple Island.


Stew apple enough to make a quart, strain it through a sieve, sweeten it with fine white sugar, and flavor it with lemon or rose.

Beat the whites of six eggs to a hard froth, and stir into the apple slowly; but do not do this till just before it is to be served.

The apples should be stewed with as little water as possible.

Put it into a glass dish. Serve with a nice boiled custard, made of the yolks of the eggs, to serve with it.

Stewed Tongue

Quite literally stewed, according to my “Young Housekeeper’s Friend” cookbook from 1859.  As for me I would need to perform the last step first before being willing to eat this dish: “Put about a pint of the liquor” in.


Boil a fresh tongue three hours, and if the skin does not easily come off, boil it longer.  Remove the skin, strain the water in which it was boiled.  Wash the pot and return the tongue to it with enough of the strained liquor [ed. note: Oh! THAT kind of liquor]  to cover it.  Put in it a carrot, a turnip, and an onion cut fine, and a tablespoon of powdered clove and also of ground pepper tied up in muslin bags.

Boil the tongue gently two hours and a half.  About fifteen minutes before it is taken up, toast two slices of bread without the crust, cut it up in small bits, and put it into the pot.

When you dish it up, put about a pint of the liquor and vegetables round the tongue in a fricassee dish.”

And I would add to this “Serve with a huge portions of strong liquor–the alcoholic kind.”

Maggie Monday: Rotating Parsnips In

I love Au gratin potatoes, but I’ve never grown, or even tasted parsnips. Think maybe it’s time to move out of my comfort zone? This sure tempts me to.

Rantings of an Amateur Chef

Several years ago I decided I would start using a wider variety of vegetables. I walked through the produce section and would buy something new and then go home a look for a recipe to cook it. Often it necessitated a return trip to the store to pick up an extra ingredient or two, but because of it I have been able to add some new veggies to the rotation. One of those, parsnips, only made a single trip to the house. I cannot recall what I made, but it wasn’t something that just grabbed me. I think I need to give them another try, and thanks to Maggie, I have a new recipe to try them. Here it is…

I don’t prepare potatoes often as we try to watch our carb intake. However, when I do make them, I go all out. What the heck- if you’re gonna splurge…

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