Another Recipe for Clam Fritters New England

Another recipe from Recipes Today, a vintage cookbook from Boston, MA.
If you are from New England or were, you can never have too many old-fashioned favorites on hand.
Also, here's the clam fritter recipe, my Mom used. She served them every 4th of July.

You can see the other two posts from the same old cook book on this blog as well.

Strawberry Rhubarb Pie Recipe
Whipped Cream Cake Recipe

New England Cranberry Jam

I had some leftover Ocean Spray Cranberries from last winter and made the
Cranberry Orange Vinegar, which is still steeping.  There were a few cranberries that
I didn't use, so I made a Cranberry Jam. 

I put the cranberries in the pot with sugar, and a little lime, some cinnamon, cloves and a touch
of ginger and boiled.  Added pectin, the put up in jars. 

I tried one with the whole cranberries in and one with straining them out a bit, just with the colander and not cheesecloth to make jelly.  It has the most delicious flavor.  I liked it so much, I'm going to make a cranberry sauce without pectin  for serving atop desserts like ice cream.   It's sweet and a little tart, just perfect. 

It wouldn't be fall without making Boston Baked Beans

Making Boston Baked beans is super easy and they are delicious, filling your home with an aroma
that is delightful. Baked in a slow oven in a West Bend Bean Pot.

I used more molasses than this recipe calls for and did not use hot water.  7 swirls of molasses, that's what my Mom told me.  I used Grandma's Molasses, but you can use any brand of availability and liking.

I made these today, as it was a cool autumn day and I was in a cooking mood.  Also made two varieties of homemade spaghetti sauce and prepped cucumbers for pickling tomorrow night. 

New England Foods

http://www.scoop.it/t/new-england-food
 for more New England foods and recipes. 
Winding down summer and transitioning to fall. 

New England Food

Blueberry Breakfast Cake

A nice summer treat.  Called blueberry breakfast cake, but good anytime.  From the Sturbridge Kitchens cookbook.
Cream together 2-3 tbsp Spry (Crisco/shortening)
1 cup sugar

Add 1 egg unbeaten
Sift together and add
2 cups flour (all purpose)
1 tsp baking powder
1/2 tsp. salt
Add 1 cup milk
2 cups blueberries (floured) Flouring helps the blueberrries to be distributed evenly in the cake)



Bake 30 minutes at 350 degrees in brown tin.  (9 in square)
Delicious hot bread, especially for luncheon or supper.