More May Garden Recipes: a Cocktail, a Salsa, and a Cheese

I’ve been on a total cooking spree these last few days.¬† The weather’s been bad and trying out new things from the garden totally saves my mood ūüôā

First things first, Booze.

I want to give this a cool name, but I’m terrible at naming things.¬† Hanging Garden, maybe?

Anyhow, it’s simple to make and tastes like spring and happiness.

Pour a healthy shot or two of gin into a glass, add lemon thyme, mint, and strawberry leaf and let it sit for an hour or so to really get the flavor in.  Add a healthy squeeze of lime, then flower ice cubes (fill the tray half-way up, freeze halfway, add whatever edible flower you like, then fill the rest of the way and freeze).  Fill with tonic water and garnish with lime.

 

Second recipe is just as easy, it’s a veggie salad you can put on anything…pasta, toast, chicken, whatever.¬† This time I put it on lettuce and fun stripey pasta.

Take yellow zucchini, tomato, garlic and dice the hell out of them.¬† Then add chopped pea leaves and shoots, japanese mustard greens and radish greens, rosemary and marjoram.¬† Stick on some salt and pepper, then mix in olive oil and lime juice.¬† It’s so good and takes like, 10 minutes to make.¬† It’s a good way to use things from the garden and deal with veggies that need to get used soon.

 

Finally, today I made paneer cheese with hyssop, rose petals and lemon thyme! I’m really damn proud of myself.¬† It’s totally easy, tastes incredible, and takes almost no time of active cooking (there are a few hours of waiting impatiently next to it, though ūüôā

 

I used this recipe here, with lime juice (and you do need 3-4 teaspoons if you use lime juice, 1-2 for vinegar. ¬† Mixed in the herbs/flower petals in the colander, squeezed out the whey (I’m currently trying to make mysost with the whey, which is a Norwegian sweet cheese), and pressed the cheese down for 3 hours.

bring the milk to a boil and watch out, it will boil over ALL over the place. Quickly add the lime/lemon/vinegar and take off the heat. there’s a big bowl, the colander is in the bowl, then the linen, then the curd.

 

so pretty!

Thank you, Discworld!

after I took the photo I sprinkled on a bit of sea salt and pepper.

how cool is that???¬† The garden looks great right now, I’m going to have a ton of strawberries, raspberries and blueberries soon, and I also got a cowberry (preiselbeeren) bush which is covered in flowers right now.¬† I can’t wait!

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May Garden Pasta for One

I’ve got an extra day off today so I decided to make something new from the garden and decided on pasta.¬† This time I used pea leaves and tendrils, radish greens, japanese mustard greens, viola petals, Spanish mint, hyssop, and marjoram from the garden, added olive oil, a splash of malt vinegar (only because I don’t have any lemons on hand) garlic, salt and pepper and let it sit while I boiled the noodles.¬† This takes exactly as long as it takes you to cook the noodles so if you’re in a hurry or don’t feel like cooking this is perfect.¬† You can make the dressing a few hours beforehand too, the longer it sits the better it will taste!¬† I also added a bit of parmesan cheese.¬†¬† And again, this will work with any greens and herbs in your garden, I can absolutely recommend this combination though, the mint is really great in it.

 

about this much is a good amount for one person (about 3 centimeters high I guess)

so good.

The great thing about growing vegetables like peas, mustard and radish is that all parts of the plant are edible so you can use them in a ton of different ways.  Also, all three of them grow quickly and early, so you can get some fresh greens earlier on in the year!

And I do promise to do some more vintage sewing posts soon!¬† First rainy day I promise.¬† Enjoy the fine weather ūüôā

Spring Garden Eggs for One

Finally! my first meal from the garden this year!¬† Even though there aren’t any fruits and veg growing yet, there’s still a ton you can do with what’s available in early spring.

This morning I made eggs with sorrel, japanese mustard greens, lemon thyme and marjoram with viola garnish, and it was so good!¬† If you aren’t growing these in your garden, any greens and herbs will do (like nasturtium leaves, radish greens, and pea shoots, for example).


All you have to do is crack 2 eggs into a hot pan with a bit of olive oil in it, then add 2 chopped mustard leaves, one minced sorrel leaf, chopped marjoram, the thyme leaves and a bit of salt and pepper and wait till the eggs are almost cooked through.¬† Then flip, wait a second and they’re done! serve with brown bread and garnish with viola flowers.¬† I also added a bit of grated parmesan cheese.¬† I can’t think of a better way to start a day off ūüôā¬† Plus this takes MAXIMUM 5 minutes to make, so if you’re in a hurry or really hungry after work these are perfect.

et voila!

 

Apple Pie a la Toasteroven

 

I do realize my last post was ages ago and also had to do with hair and pastry, but other than work and getting sucked into Fallout New Vegas that’s what I’ve been doing ūüôā ¬†I’ll have more vintage sewing and cooking soon, but until then, last weekend I managed to make an amazing apple pie, completely in my toaster oven. ¬†It took MAYBE 5 minutes of prep time and is the perfect size for one person. ¬†This is important, because I’m the kind of person who will eat any amount of pie in front of me, regardles how full I am.

All you need is: two rammikins, flour, butter, a pinch of salt, 1 tbsp. brown cane sugar (or regular sugar, whatever), cinnamon to taste, and an apple.

First:  dice up the  apple, add sugar and sprinkle liberally with cinnamon (I like a lot of it), mix and put in rammikin one.  Put a few small pieces of butter on top.  Bake in the oven (on the highest heat) for about 30 minutes.   (If your apple was too much to fit into the rammikin, just sprinkle it with cinnamon and sugar and wrap it in extra pie crust and bake it separately)

Once the apples are in the oven,  make the crust:  Mix 1 cup flour with 1/8 tsp salt in a bowl.  Cut in 1/3 cup butter till just crumbly.  Stir in 3 tbsp water till just moistened.  Roll it out or just take a ball and press it into the bottom of the 2nd rammikin, making sure it goes up and over the sides a bit.  Bake for 10-15 minutes (just throw it in at the end with the apples).

Then take them both out, pour the apple mix into the pie crust rammikin, and use more pie crust to cover the top, using a fork to stick the edges together.  make a few slits in the top with a knife and bake for 20-30 minutes.  Done!

In other news a friend of mine got married last week and I got vintaged up for it.

I am insanely proud of this barrel roll.

From the front...

If you want to learn how to make a barrel roll, I totally recommend this video (I’ve posted it before but don’t feel like looking for it)

It’s really the best video for beginners I’ve found.

Have a great Sunday!

Herbs, Coiffures and Cupcakes

Sorry I haven’t posted here in a while, I’ve been posting over on my pilgrimage blog lately.

Today is one of the last nice weekends we’ll have before autumn hits, and I decided to use up some of the herbs from my garden to bake some bread. ¬†This is THE best bread recipe EVER, and was devised by a good friend of mine, Nancy. ¬†I’ve made a few adaptations (a handful of fresh herbs rather than 2 tablespoons of dill and only one tablespoon of sugar rather than two), otherwise it’s all hers.

I used red basil, gold oregano, lemon thyme and a bit of hyssop

Herb Batter Bread

3 1/4 c. all purpose flour or bread flour
2 pkgs. (or 4 1/2 tsp.) dry yeast
1 T granulated sugar
1 T dried minced onion
1 handful of fresh herbs
1 tsp. salt
8 oz. plain yogurt
1/2 c. water
1 egg
2 T butter or shortening

In a large bowl combine all dry ingredients, except 2 c. of the flour, and mix well.¬† In a small sauce pan heat yogurt, water and butter until it’s 120-130 degrees F.¬† Butter does not need to melt.¬† Add to dry mixture.¬† Add egg.¬† Mix until well moistened, then beat hard for 3 minutes until well blended.¬† Add enough of remaining flour to get a stiff batter.¬† Place into greased 1 1/2-2 qt. Casserole or deep pan or heat proof bowl.¬† Cover and let rise until doubled, approx. 1 hour.¬† Bake at 375 degrees F for 35-40 minutes until golden brown.¬† Remove from pan to rack.¬† Serve warm or cold.¬† Makes 1 loaf.

not the best looking bread I've made, but it tastes amazing. It's really hard to evenly bake bread in a tiny toaster oven. I'm going to have to make a few more loaves to see if I can figure out a good tactic.

Imade some lemon-garlic butter to eat with the bread, basically, butter, squeeze a bit of lemon juice into it, add some diced garlic, a bit of salt and black pepper. ¬†I also added some hyssop leaves to it, because I have way too many herbs and need to use them! ¬†I’d be more specific with the measurements, but it’s better if you decide based on how sour or garlicy you like things.

I'm going to have this on baked potatoes tomorrow too

Then it was out to meet the fabulous Nina. ¬†We decided to get dressed up and go for cupcakes, so I went with a 50’s vibe. ¬†To do the hair, I roughly followed the directions of the second video here, and for the back I gave it a half twist, pulled it straight to the top and pinned the hell out of it. ¬†It doesn’t take long to do and is pretty simple. ¬†Just do not scrimp on the hairspray if it’s hot and humid like today! ¬†It didn’t stay in place as much as I had hoped. ¬†Here’s how it turned out:

sorry it's off center...it's not easy taking photos of the back of your own head ūüôā

and then it was off to Royal Cupcakes

And finally, I was pleasantly surprised to find a bunch of tomatoes had finally ripened!  I definitely need some salad today after all the sugar.

cream sausage, green sausage and black from Tula tomatoes.

And that’s that! ¬†I may finish a vintage skirt I’ve been working on, but then again, I might just lay around and stare at the tv. ¬†A perfect Saturday!

Pickled and Jammed: Ways to pass a rainy day

Last weekend I got motivated and decided to jar everything I could get my hands on. ¬†I then got smacked down with a cold and have been swimming in Law and Order reruns and hot tea, so I didn’t get around to posting them till now ūüôā ¬† The jam and cake are my own creation, but the pickled mushrooms and tomato sauce are from two vintage recipes I posted earlier. ¬†I know there’s been a ton of food posts lately, but I’m on a bit of a fad with this right now and it’s the perfect time of year! I’m also trying out different things to do with my garden plants. ¬†Salads are great but there’s so much more you can do! Here are the recipes in case you want to try them.

Peach Berry Jam (honestly the best jam I’ve ever made)

1 kilo peaches

a large handful of raspberries

juice from half a lime

1 kilo sugar (or a little less)

half a vanilla bean (or vanilla extract)

You make this just like the jam recipes I posted a few weeks ago, except this needs to be cooked much longer. Boil 10 minutes the first round, wait overnight, ¬†then 20 to 30 or until it’s sticky. ¬†I didn’t cook it as long as I would have for a thicker jam, as I was looking for something a bit more liquid to eat on cake. ¬†The color is amazing and it tastes so good! ¬†If you use a vanilla bean instead of extract, after boiling for the first time, put the vanilla bean to the mix for about 15 minutes and then remove.

I made WAY more than this...this is the extra jar. I love the color!

so once I had the jam, I decided I needed to use it to make some cake:

Whole Wheat Jam Cake

the smaller cake. I cut it in half before remembering to take the picture. Also, the cake is flipped upside down

(disclaimer…I’m not the most accurate measurer even when I’m baking. I’m a fan of the chaos cooking theory, so things might be a bit off…when in doubt, use your judgement)

Mix 200 grams of sugar with 120 grams of butter. ¬†Beat two eggs and add. ¬†In a separate bowl mix 200 grams of wheat flour with 8 grams of baking powder and add to the mix. ¬†Now here’s the surprising bit. At the supermarket they didn’t have any small containers of regular milk, and I didn’t want a whole liter. ¬†So I ended up using vanilla milk (Landliebe) instead of regular milk and vanilla and it was actually really good. ¬†trust me on this one. ¬†Anyhow, add 150 ml of vanilla milk to the mix, mix it all together and pour into cake or muffin forms. ¬†So I made two cakes, one smaller that I added jam in the middle of (which ended up sinking through to the bottom and making a layer) and a big one that I marbled the jam into. Both were great so run with it! ¬†for a normal sized cake bake for 30-40 minutes or 25 minutes for a smaller cake (my oven is a mini student oven with no settings for heat. If you’re a new baker, I’d go look at some basic cake recipes and follow their temperature and time recommendations.) ¬†I strongly urge you to eat it warm. maybe even with ice cream if you’re feeling crazy.

After which I was desperate for something savory, so I went back to my post with translations from 1919 post-war recipes and decided to try the Mushrooms in Vinegar to Put on Bread, which is basically just pickled mushrooms.

I used minced garlic instead of horseradish and marjoram and hyssop from the garden instead of dill and they turned out AMAZING.  I also added some water to the vinegar (I think it was 1:1), which I strongly suggest.

And, as we’re looking for YET ANOTHER weekend of rain here in Cologne, I’m thinking about sewing some more vintage and doing something with my green tomatoes. ¬†And speaking of tomatoes, my cream sausage and moonglow have put out a few ripe ones this week!

cream sausage and red basil

Moonglow. The color is the best part, it really is a pumpkin orange.

Enjoy!

Herbs and Rain clouds

Chances are, no matter where you live now, the weather’s pretty much shit. ¬†You’re either roasting, or, like me, drowning in a never ending sea of freezing rain and cloudy skies. ¬†It’s to the point now where even my garden has had enough of the rain and is starting to look like it normally does in September. ¬†Which is not cool.

However, today I managed to scrape together enough veg to make a small salad, which thrilled the hell out of me. ¬†It’s the first 100% mine salad I’ve had this year:

8 ball zucchini, cream sausage tomato, monkey face peppers, red basil, lemon thyme, and gold oregano. For dressing I just used a bit of olive oil, black pepper and balsamic vinegar (I put it on after the photo so you could see the colors)

Now probably the best bit of my garden is the herbs. ¬†If you’re thinking about starting a container garden, start with them. Most of them are hardy, last all year in a mild winter, and can be used all the time! Also, you can use them on just about everything. ¬†And when the weather is this bad I find making things from the garden is a good way to cheer myself up. ¬†So I also made rolls with herbs:

this takes 5 minutes to make. Toast a bread roll, add cream cheese, a bit of vinaigrette, fresh herbs (I used marjoram, hyssop, lemon thyme, red basil and hyssop flowers) and squeeze half a lime over the whole thing. awesome.

And of course you need booze so I made a sort of pimped out gin and tonic:

to make: a bit of gin, a lot of tonic, Spanish mint (from the garden), juice from a slice of lime. garnish with raspberries and half a slice of lime.

and here are some photos of the balcony now (we had exactly 11 minutes of sun today, so you might see a stray sunbeam now and again), you can see how pissed off my tomato plants are looking:

8 ball zucchini. They're small but it's the first year I've managed to get any zucchini to grow at all. I was starting to take it personally.

my sad-looking moonglow and cream sausage tomatoes.

the herbs and strawberries are looking amazing though.

one of my mystery tomatoes. I'm thinking it's a mr. stripey.

monkey face peppers, which I bought only because of the name. Turns out they're really good, hot, but not scorching and a good flavor. I totally recommend growing these!

two of the mystery tomato plants turned out to be green sausage. Seriously if you're going to grow heirloom tomatoes, make sure you have a few from the "sausage" family. They grow quickly, produce early and A LOT, so while you're waiting for your other tomatoes to give up the goods, you can always have some of these to eat.

another mystery tomato, I'm hoping it's a Black from Tula

the bees have been making sweet love to my dahlias and marjoram flowers all summer.

Happy Saturday!

Roses and Jams

It’s been a while again, I’ve been more active over at my other blog blogging about my hiking adventures on the Jakobsweg. ¬†The weather’s been rainy and cold for the past few weeks, so I decided to make some jam. ¬†I have lots of roses in the garden right now so I decided to use those too. ¬†I decided to try the Gelierzucker (a sugar-pectin mix) for the first time, but I’m not such a fan of it. ¬†I love the process of making jam, it should take a little time and not be done in 3 minutes. ¬†Gelierzucker feels like cheating to me. I chose berries because they’re the easiest, and many already have petin in them. ¬† So if you want to go old school and make your own, here’s what I did, instructions are for normal sugar.

Forest berry and red rose

125 gr. blackberries

125 gr. raspberries

250 gr. strawberries

the petals from one rose (MAKE SURE ITS ORGANIC! normal roses from the shop are covered in chemicals. you don’t want to eat that.)

500 grams of sugar.

put all the ingredients into a pot and stirring constantly bring to a boil. ¬†Let it boil while stirring for about 5 minutes. ¬†Take off of the heat and cover. ¬†Let it sit overnight or about 8 hours. ¬†Then take off the cover, and while stirring bring it back to a boil for 5 to10 minutes, or when the bubbles start to sound “sticky”. ¬†Then take off the heat, put in jars, and flip the jars on their lids for 5 minutes. ¬†done!

 

Blueberry-cherry with red rose

250 g. blueberries

250 g. cherries

the petals of one rose

500 gr. cane sugar

exactly as above.

 

My biggest tip is that when it starts to spit hot jam at you, put the lid on the pot so it’s at a diagonal, top facing you. ¬†You can keep stirring the jam behind it, and it will keep the boiling bits off your face and clothes. ūüôā ¬†I’m also planning on trying some of the vintage preserving recipes I posted a while back, and if this weather keeps up I’ll have plenty of time ūüôā

Mushrooms and Forest Tea: 1919

So a few weeks ago I stumbled across a magazine on ebay called Hilf Dir Selbst, a post WWI self help magazine that sounded interesting. ¬†I got it for 1 euro and it’s wonderful! It has articles on everything from starting your own rabbit farm to turning an old skirt into a bed jacket to lots of useful articles about recipes and herbs.

This was published the year after the war ended and people were seriously poor, which means people pretty much had to figure out ways to live without a lot of luxury. ¬†What I love about these kinds of magazines is that you get interesting info like “recipes often call for pepper because it’s so hard to get”. ¬†All the recipes below can be made on an extremely low budget, easily, using only plants found in forests or easily grown in the garden. ¬† I thought these were really interesting so I’ve translated them and put them up. ¬†If you notice any translation mistakes or try any of these at home, please let me know!

Hilf Dir Selbst May 1919

(ignore the nightshade picture in the middle, it belongs to an article on the previous page. Also, sorry the scan is so blurry!)

Mushrooms in the Kitchen

Mushrooms:

The mushrooms, regardless what kind they are, should be cleaned, washed and put in a very little bit of water. ¬†Add a small onion and a little salt and stew them slowly together. [when these recipes call for mushrooms, it seems many of them expect the mushrooms to be first prepared in this way, although I don’t see that it’s necessary]

Mushroom soup with noodles and or oat grits.

The mushrooms should be slowly stewed together with an onion and the noodles. ¬†Then stir in a little flour to bind it and some finely chopped parsley. ¬† If you’re using oat grits, the flour isn’t necessary.

Mushrooms with potato:

Mealy potatoes should be boiled with some onion, salt, and a soup cube.  Mash the potatoes, then add the mushrooms and some parsley to taste.

Mushroom and potato salad

Mushrooms should be cooked till soft with their own juice, some vinegar, salt and onion, then drained in a colander.  Take the liquid and add a little sweetener, finely chopped chives and parsley, borage, and salad burnet to taste, then add the finely chopped mushrooms and a sliced, boiled potato.    You can also add celery stalks.  Then let the salad sit for a few hours before serving.

Mushrooms in vinegar to put on bread

Cook the mushrooms till soft in its own juices and a little vinegar.  Then make it spicy with some horseradish and herbed vinegar or dill.  Serve on bread or also as a side dish with potatoes and beef.

Mushroom Ragout

Your Sunday meat should first be cooked with a lot of soup vegetables to make a meat stock. ¬†Let the stock stand until it is cold and remove the fat to use later for the vegetables. Then brown the flour without using any fat, add it to and boil it in the stock till it’s clear, then add your finely chopped stock meat and the prepared mushrooms. ¬†Then add herbal vinegar (if you don’t have any regular), a tiny bit of sweetener, and salt to taste. ¬†You can also add salted, boiled potatoes to the dish.

Mushroom casserole with vegetables:

In a prepared casserole dish, layer finely weighed prepared mushrooms, then sauerkraut, mashed potato, finely chopped turnips, mushrooms (always put some in between), onion, dandelion, and pour broth of 1/4 liter of soured milk and a little potato flour over it all.  Bake in the oven for 1-2 hours.

Sauteed potato and mushrooms:

Leftover potatoes can be added to mushroom broth with a finely chopped onion and sauteed.  When they are soft, add the prepared mushrooms, and finally some parsely should be sprinkled on top and mixed in.

Mushroom gravy:

In a pot add some browned flour, finely-chopped onion, some salt, nutmeg, and finely chopped prepared mushrooms. ¬† With a little vinegar and pickled onion and 1 tsp. of mustard, mix the mass and put the dip on fish or beef. ¬†If you don’t have these, put it on potatoes.

Mushroom spread for your bread

Take finely chopped mushrooms and add various herbs like chives, parsley, and thyme; then add onions and salt and cook everything together [I assume in a little water?]. ¬†Boiled grits or oat flakes should then be added and mixed well, and the mass should be put into jars. ¬†It must be thick so that you can spread it easily. ¬†In all recipes fine pepper is recommended because it’s so hard to get. ¬†However, most mushrooms (with the exception of button mushrooms and steinpilzen (porcini mushrooms) ) taste better without it.

Mushroom patties cooked in lard

Finely chopped mushrooms that have been drained of their juices should be mixed with boiled, grated potato, chopped onion and salt and as much egg white as you need to keep everything together should be formed into patties, and then fried in lard.   Then brown some flour, add the mushroom juice, small pearl onions, and chopped cucumber and serve over green beans or sour cabbage.

Mushrooms with herbs

Dandelion, orach [also called mountain spinach], and other wild vegetables should be boiled till soft and then finely chopped.  Do the same with the mushrooms when the herbs are done.  Then mix together with some onion, salt and flour and cook them through.   You serve this with potatoes.

Mushrooms and pearl barley

Soak 1/2 kilo of barley for 24 hours, and boiled for 2 hours in lightly salted water.  Fresh mushrooms should be cleaned and steamed in a pot with a little fat and water.  Larger mushrooms should be chopped, but leave the smaller ones whole.  After steaming them for about 20 minutes, mix them with the barley.

Collect Leaves and Blossoms for Tea

Nut Leaves

In June you an collect the young leaves of the walnut tree. ¬†They must be dried quickly in artificial heat (the oven) so that their green color stays. ¬†Walnut leaves when dried have a spicy smell, but not as strong as the fresh leaves. ¬†If they turn brown, you can’t use them.

Strawberry Leaves

You can collect the leaves of wild strawberry in every forest, preferably in May or June before they are fully grown.  Dry them in a warm, airy place.

Waldmeister (Sweet Woodruff) Leaves

By Waldmeister (Asperula odorata) we are talking about the entire (best dried quickly on high heat) above ground part: the stem, flowers and leaves.  It grows in shadowy green forests, especially in beech forests.  You collect the herb in May, preferably before the flowers have fallen as it has the best aroma at this time. The flowerless plant can be used for many things, but not for tea.  You can tell the difference by the strenght of the aroma.  Waldmeister becomes blue-green to black-green when dried.

Deadnettle Flowers

Deadnettle (Lamium album) for tea can be found all over Germany on village streets, as hedges, ¬†and often grow in thick masses. ¬† On the plant, the leaf stalks grow to 1/2 meter and look like burning nettles but don’t sting.¬†From the end of April to June the beautiful, large, snow-white flowers grow, and should be collected before they’ve totally opened on a warm, dry day. ¬† Take the flowers out of the green part and dry them quickly and on high heat. ¬†If they turn brown, don’t use them.

Blackthorn Flowers

The 1-3 meter high thorny blackthorn grows on sunny hills and forest edges all over Germany.   It is also often planted as a hedge.   The blackthorn puts out many little flowers in April and May before the leaves are fully developed. Collect them on dry days, remove the green part and dry them in the sun.  If the flowers are collected after rain or not dried quickly enough they become brown or black and are not usable.

Blackberry and Raspberry Leaves

The leaves on blackberry and raspberry brambles that can be found hanging everywhere in light forests, mountains and on forest paths are best collected in June and July while they’re still young.

Some Vintage Jams, Sauces, and Pickles: 1930’s

It’s time for another vintage post! I guess I really should be posting this at the end of summer, when you all can use veggies from your gardens, but I’m just not that organized. ¬†I definitely want to try these all in August with tomatoes from my garden… I’ve got another German ketchup recipe from 1912 which I’ll post later on that I’d like to compare with the Swedish one. ¬†At any rate, I’m sure most of us need something to keep us warm and busy during the winter months! All of these are from vintage magazines for housewives which have everything from tons of patterns, house care tips, and weekly recipe plans (like my glove and umbrella care posts). ¬†These both had specials on preserving food. ¬†The first one is Swedish, the second is German. ¬†Now I speak German, so those translations are my own, for the Swedish ones I cracked and used Google translate, and then turned it into real English. ¬†Also, please keep in mind that my translations are as loose as a 2 penny hooker…for recipes, I’m only worried that the instructions are clear and correct, this isn’t literature ūüėõ ¬†I’ve included the originals if you want to do your own translating, or in case I’ve made a mistake. ¬†And, as always, please let me know if you try any of these and if/how they turn out!

From Allers Mönster-Tidning, 1932

Tomato Puree

Cut 3 kg. well-ripened tomatoes in half, boil slowly for half an hour together with 12  shallots, 2 laurel leaves, 8 whole cloves and white pepper (without the addition of water). Pass the Puree  through a fine sieve, that tomato seeds cannot go through. Then put over the fire and boil, until the whole thing is syrupy. Pour immediately into well-cleaned bottles (blanched, dried and heated in the oven). The bottles should then be sealed.
Tomato Ketchup
2kg. tomatoes, the juice of an onion, 50 gr. salt, 125 gr. ginger, 1 cup. vinegar, 1 tsp. pepper or cayenne pepper. Add the tomatoes, which ought to be fully ripe, in a baking dish and bake it in the oven for 4-5 hours (on low heat), until the tomatoes are tender. Let them cool and peel off skin. Pass the meat through a fine sieve. Pour the paste along with the juice left in the baking dish and the spices into a pot, mix it all well and immediately bottle.
Pickled Cucumbers
Take good quality green cucumbers  of equal size, wash them, dry and put  into a pot, together with chopped onion, dill, fresh grape leaves,black currant leaves, laurel leaves, whole pepper and a few raisins. Then add enough of the following to cover the cucumbers:  3 / 4 gallons of water,  2 1 / 2 cups vinegar and 50gr. salt cooked well. Over the top of the pot put a round plate, and  tie this down with enough pressure to seal in the cucumbers. Leave set for four weeks in a dry and warm place. In the meantime, this will have formed a yeast layer, which must be removed. The cucumbers are then ready to serve.  Store in a cool, dry place.
Semi-sweet pickles
2 liters vinegar, five grains of pepper, 2 tablespoons of curry, two tablespoons of mustard, 250 grams of sugar (or more).
Clean the following vegetables: green beans, cucumbers, carrots, pickled onions and cauliflower. The latter is divided into small bouquets, and all are immersed in brine for 24hours. The strain in a collander.  The vinegar is boiled together with all the spices and the vegetables added when it reaches a simmer.They ought not be added in all at once but in small portions.  Also, they should only lie in the boiling vinegar for a moment, otherwise they become soft. When all the vegetables are cooked and distributed in glasses, pour in the vinegar. The glasses should be immediately sealed.
English pickles (no sugar)
1 liter boiling vinegar, 25 grams garlic, 25 gr. salt, 25 gr. coarsely ground ginger, 10 grams yellow mustard seed and 1 / 2 teaspoon cayenne pepper. Cauliflower green beans, celery, green apples, small cucumbers, carrots, artichokes, shallots, and green peppers should be cleaned cut into smaller pieces.  Add the spices to the boiling vinegar for a few minutes, then pour the boiling vinegar over the vegetables.  And wait ten minutes. Then drain and save the vinegar, heat it to boiling again and pour it over the vegetables again. Repeat. The vegetables are then arranged in pickle jars with an extra red pepper (capsicum) shell extra in each glass. Pour the vinegar over the vegetables and then seal with parchment paper, and follow the above instructions, paying attention to add a moderate portion of good French mustard, and the liquid should be thick, rather than runny so you can put it on your roast been sandwiches.
Tomato Chutney
1 kg. green tomatoes, 1 / 2 kg. sultanas, 1 / 2 kg. sugar, 1 kg. unripe apples, 2 / 3 l. vinegar, 1 / 2 kg. shallots, 200 grams. ginger, 1 / 2 teaspoon allspice, 1 / 2 tsp.cayenne pepper, 1 / 2 tsp. salt, 1 / 2 teaspoon whole peppercorns. Mix the apples, tomatoes, onions and chopped raisins with the spices. The peppercorns should be tied in a thin,white scrap of fabric (eg. cheesecloth), and added to the pot. Add the vinegar, stir together and allow it to stand.  Then simmer 3-4 hours, until you have a thick mass. Remove the pepper grains, and pour into jars, which should then be covered with parchment paper.
Worcestershire Sauce
12 gr. garlic, 15 gr. cayenne pepper, 1 cup real soy sauce, 1 liter of vinegar. Crush garlic and cayenne pepper together in a mortar (or grind in a pepper mill). Add the vinegar a little at a time, while straining the mixture. Mix with the soy sauce and pour into small bottles.
Fine Tarragon Vinegar (French)
50 gr. tarragon leaves, 5 gr. basil leaves, 5 gr. dried orange peel, 2 1 / 2 gr. lavender flowers, 2 1 / 2 gr lemon peel, 1 gr. cinnamon, 2 1 / 2 gr. pepper, 6 cloves.
Chop everything coursely and¬†add to ¬†3 / 4¬†l¬†vinegar¬†in¬†a liter¬†bottle¬†or keg. Cover the contents well,¬†and¬†seal with¬†parchment paper,¬†which¬†you¬†prick with¬†a needle.¬†Kee in¬†a warm¬†place¬†(eg. the oven) for eight days.¬†Leave to cool¬†and¬†filter through¬†a¬†filter cloth.¬†Then¬†filtered¬†through paper. Afterwards, finally¬†add¬†1 cup¬†of concentrated¬†vinegar.¬†Pour in¬†small¬†bottles¬†and cork. ¬†[I’m not sure exactly what kind of paper they mean, but I’m sure it’s fine just to use a fine cloth a few times?]
From Deutsche Frauen-Zeitung, September 1937
Pumpkin Jam
Boil 2 1¬†/ 2 kg of pumpkin¬†until soft,¬†then¬†add 1¬†kg. sugar and boil until thick.¬†If desired, you can¬†season it with the juice¬†and grated¬†rind of¬†a¬†lemon.¬†Let the ¬†pumpkin jam cool¬†slightly¬†and mix it with the¬†same amount¬†of¬†any¬†ready made jam, pour into jars¬†and¬†seal.¬†Using thick jams [to mix with the pumpin jam] is inappropriate.¬†If you have¬†jam or¬†jellies¬†that have become¬†too thin, this will give them more body, and is double advantageous. ¬†[ed. ¬†I’m not sure what kind of jam you’re supposed to mix with this. ¬†I’m assuming the liquidy stuff from the bottom of your other jams, and I’m assuming it’s for the pectin?]
Tomato Jam
we make exactly so: We boil ripe or unripe tomatoes with a little water until soft, grate them through a sieve, add 2 kg. sugar, and, if you like, the juice and zest of 2 or 3 lemons, and boil until thick.
Blackberry Jam with Pumpkin
is a well-tested recipe. ¬†In 1/4 liter of water, boil 1 kilo peeled and cut pumpkin and 1/2 kilo blackberries until soft. ¬†Grate through a sieve and bring it back to a boil. ¬†Add bit by bit one kilo of sugar while stirring constantly. ¬†To tell when it’s done, drop a little onto a cold plate. ¬†If it solidifies, it’s done.
Preißelbeer (similar to cranberries) Jam with Carrots or Beets
Sort and wash 5 kilos of Preißelbeeren and boil for 10 minutes with 1 1/2 kilos of sugar.  Strain out the berries and add 1/2 kilos of [grated]carrots to the juice.  Boil until soft.  Then take off the heat, add the berries and bring it again to a boil [the fill into jars and seal].  This and the previous recipe also make great jam with sloes or elderberries instead of Preißelbeeren or blackberries.  You can prepare sloes best by first boiling them and then rubbing them through a sieve.  This is less tiring than pitting them first.
Pumpkin-Apple Jam
Boil 3 kilos of pumpkin pieces and 1 kilo of sliced apples until soft, rub everything through a sieve, and boil with 1 kilo sugar until thickened.
Tomato-Apple Jam
is made from 2 1/2 kilos of apples, 1 kg. tomato and 1 kg sugar. In the same way, we make quince or plum jam.  You can also add a few tablespoons of rum, a few drops of lemon or bitter almond oil if you like.