Recipes

Yankee Brown Bread

For each good sized loaf being made, take 1 and 1/2 pts. corn meal, and pour boiling water upon it, to scald it properly; let stand until only blood warm, then put about 1 qt. of rye flour upon the meal, and pour in a good bowl of emptyings [salt-rising] with ​a little saleratus [baking soda] dissolved in a gill [1/2 cup] of water, kneading in more flour, to make of the consistence of common bread. If you raise it with yeast, put a little salt in the meal, but if you raise it with salt-risings, or emptyings, which I prefer, no more salt is needed.

Form into loaves, and let them set an hour and a half, or until light; in a cool place, in summer, and on the hearth, or under the stove, in winter; then bake about two hours. Make the dough fully as stiff as for wheat bread, or a little harder; for if made too soft it does not rise good. The old style was to use only one-third rye flour, but it does not wear if made that way; or, in other words, most persons get tired of it when mostly cornmeal, but I never do when mostly rye flour.

 

 

 

 

 

Pork Cake, without Butter, Milk, or Eggs

A most delightful cake is made by the use of pork, which saves the expense of butter, eggs, and milk. It must be tasted to be appreciated; and another advantage of it is that you can make enough, some leisure day, to last the season through; for I have eaten it two months after it was baked, still nice and moist.

Fat, salt pork, entirely free of lean or rind, chopped so fine as to be almost like lard 1 lb.; pour boiling water upon it 1/2 pt.; raisins seeded and chopped 1 lb.; citron shaved into shreds 1/4 lb.; sugar 2 cups; molasses 1 cup; saleratus [baking soda] 1 teaspoon, rubbed fine and put into the molasses. Mix these all together, and stir in sifted flour to make the consistence of common cake mixtures; then stir in nutmeg and cloves finely ground 1 oz. each; cinnamon, also fine, 2 ozs.; be governed about the time of baking it by putting a sliver into it-when nothing adheres it is done. It should be baked slowly.

You can substitute other fruit in place of the raisins, if desired, using as much or as little as you please, or none at all, and still have a nice cake. In this respect you may call it the accommodation cake, as it accommodates itself to the wishes or circumstances of its lovers.

When pork will do all we here claim for it, who will longer contend that it is not fit to eat? Who?

 

Apple Butter(about 5 pints)

Use Jonathan, Winesap, or other well-flavored apples for good results.

Wash : 4 lbs apples. Remove the stems, quarter the apples. Cook them slowly until soft in 2 cups water, cider or cider vinegar. Put the fruit through a fine strainer. Add to each cupful of pulp 1/2 cup sugar. Add: 2 teaspoons cinnamon,1 teaspoon cloves, 1/2 teaspoon allspice, and grated lemon rind and juice to taste.

Cook the butter over low heat, stirring constantly, until the sugar is dissolved. Then cook it rapidly stirring frequently until it sheets from a spoon, or place a small quantity on a plate. When no rim of liquid separates around the edge of the butter it is done. You may reduce the heat as the butter thickens. Pour it into boiling hot sterilized jars and seal.

Potted Pigeons

Clean and stuff with onion dressing, thyme, &c.- do not sew up - take 5 or more slices of corned pork, let it fry awhile in a pot so that the fat comes out and it begins to brown a little; then lay the pigeons all around in the fat, leaving the pork still in; add hot water enough to partially cover them; cover tightly and boil an hour or so until tender; then turn off some of the liquid, and keep turning them so they will brown nicely; then heat and add the liquor poured off; add extra thyme, pepper, and keep turning until the pigeons and gravy are nicely browned, and served with the gravy poured over them

-Miss Mary McConnell

 

 

 

Salad Dressing

Yolks of 2 eggs

2 teaspoons melted butter

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon sugar

1 cup vinegar

 

 

 

 

 

Roast Stuffed Indiana Quail with Four Berry Sauce

1 quail per person

3 oz. chicken breast

1 oz. veal

1/4 oz. chopped pistachios or pine nuts

1 strip bacon

Dash of white wine

Salt and pepper to taste

1/4 cup cream

1/8 oz. each carrots, celery, shallots, finely chopped

1 quail egg garnish

Keep stirring until it forms a smooth custard, when cold add half a cup sweet cream.

-Mrs. F. B. Eisenach

 

 

 

 

 

Wash off quail and pat dry. Grind veal and chicken-fine grind. Add chopped pistachios, shallots, carrots and celery. Add cream and seasonings and mix thoroughly. Add white wine to taste. Place mixture in piping bag and force into quail. Fill quail up. Wrap bacon strip (maybe two) around opening of bird going lengthwise. Cook quail approximately 20-25 minutes at 375º. Serve with Lingonberry sauce, mixed with a little apple sauce to make a light, refreshing sauce.

-Chef Remy Berdy

 

Michigan Bean Salad

1 lb. dry navy beans

6 cups water

1 and 1/4 cups celery, sliced

1/2 cup onion, chopped

1/2 cup green pepper, chopped

1/2 cup oil

1/2 cup vinegar

1/2 cup sugar

1 teaspoon dried mustard

1/2 teaspoon garlic salt

1/4 teaspoon paprika

1/2 teaspoon salt

Pimento strips for garnish

Grape-Nuts Roast

1 and 1/8 cups Grape-Nuts

2 eggs

1 and 1/2 cups milk

2 tablespoons butter

3/4 cup finely chopped nuts

1 tablespoon grated onion

1 teaspoon salt

1 cup chopped celery

 

 

 

 

 

Rinse and sort the beans. Combine beans, water, and salt in a large saucepan. Cover and let stand overnight. Bring to a boil and cook about 2 hours, or until tender, adding more water if needed. Drain well and chill. Combine all remaining ingredients and pour over beans. Stir gently. Chill at least 4 hours before servingBeat the eggs, add milk and butter, nut meal, salt, Grape-Nuts, onion, and celery. Let stand twenty minutes. Bake in an oiled tin for about thirty minutes, or until well-browned. To remove, turn upside down on a platter and cover with a cloth wrung out of cold water, allowing it to stand for a few minutes till loosened from the pan. Serve with parsley sauce. This recipe will serve six persons

 

Crispy Potato Balls

1 egg, separated

1/2 teaspoon dried parsley flakes

1  and 1/2 cups seasoned, very stiff mashed potatoes

2/3 cup Corn Flake Crumbs™

2 tablespoons regular margarine or butter, melted

 

 

 

 

 

 

 

 

 

 

 

Duck Soup Czarnina

Fowl trimmings and blood

1  and 1/2 pounds spare ribs

1 stalk celery

2 sprigs parsley

2 tablespoons flour

1 teaspoon sugar

1 small onion

4 whole allspice

1 cup sweet cream

1/2 cup vinegar

3 whole peppers

Dried apples or pears

15 cherries or raisins

3 whole peppers

10 dried prunes

whole cloves

Salt to taste

Combine egg yolk and parsley flakes in small mixing bowl. Add potatoes. Mix until thoroughly combined. Set aside. In a small shallow dish, beat egg white until foamy. Set aside. Portion potato mixture by level measuring-tablespoon. Shape into balls. Dip balls in egg white. Coat evenly with Corn Flake Crumbs. Place in well-greased or foil-lined shallow baking pan. Do not crowd. Drizzle with melted margarine. Bake in oven at 450 degrees about 10 minutes or until lightly browned. Yields: 6 servings, about 4 balls eachPut vinegar into glass crockery bowl (not metal) and into this catch the blood when killing the duck or goose and stir to avoid coagulation. Fresh pig's blood may also be used. Cover the fowl trimmings and spare ribs in water, bring to boiling point and skim. Put spices, celery, onion, and parsley into a sack and add to soup. Cook slowly until meat is almost done (about 2 hours). Remove spice sack, add fruit and cook for one-half hour more. Blend flour with 1/2 cup of the blood mixture, add 3 tablespoons of soup stock, and pour into soup stirring constantly. Add sugar and cream and bring to boiling point. Serve with egg noodles, or potato dumplings

 

Chiles Rellenos en Crema

1 lb. ground beef

1 medium potato, diced

1 small onion, chopped

1 cup tomato sauce

1/2 to 1 cup water

12 large canned, frozen, or fresh green chiles with stems, or banana peppers

1 stick oleo, melted

8 oz. package sour cream

Salt, pepper and garlic to taste

Cheese Manicotti

1½ cup water

8 oz. tomato sauce

1 package spaghetti sauce mix

8-12 cooked manicotti shells

2 cups shredded mozzarella

1 cup ricotta cheese

1/2 cup parmesan cheese

2 beaten eggs

1/4 cup parsley

1/2 teaspoon salt

Filling: Brown meat. Add onions and tomatoes and fry until onions are transparent. Add tomato sauce and enough water to cover mixture. Season to taste. Simmer covered until potatoes are cooked. Uncover and continue simmering until liquid evaporates, being careful mixture does not burn.

Preparation of chiles: Place fresh chile peppers on broiler rack of stove. Turn as they become lightly brown. Place on plate and cover with damp cloth for about 10-15 minutes. Peel and remove seeds. The chiles are now ready for filling.

Stuff chiles and arrange in baking dish. Pour melted oleo over chiles and bake in an oven at 325 degrees for 25 minutes. Spread sour cream over the top the last ten minutes. Serve immediately

Blend and simmer 10 minutes: water, tomato sauce mix. Mix mozzarella, ricotta, parmesan, eggs, parsley, and salt. Stuff cooked manicotti shells or lasagna noodles cut into thirds, fold over and place, seam side down in casserole. Pour sauce on top and bottom of shells. Bake uncovered 25-30 minutes at 350 degrees. Serves 4.

 

 

 

 

 

 

 

 

Venison Chop Suey

5 venison chops

2 lbs. ground venison

3 tbsp. shortening

4 med. onions, sliced

4 stalks celery, diced

Salt and pepper to taste

1 no. 2 can chop suey vegetables

1 small can bean sprouts

3 tbsp. soy sauce

1 large can chow-mein noodles

Barbequed Pig

25 lb. suckling pig, ready to cook

2 garlic bulbs peeled

3 tablespoons oregano

1 tablespoon peppercorns

3/4 cup salt

1/2 cup sour orange juice

 

 

 

 

Simmer chops in 2 cups water until meat falls off bones; break meat into small pieces. Drain and reserve liquid. Brown ground venison in shortening. Add onions, celery and 1 cup water; simmer until celery is tender. Add seasonings, vegetables and bean sprouts; heat thoroughly. Thicken reserved liquid as for thick gravy. Add meat pieces and gravy to meat and vegetable mixture. Serve with rice or potatoes and top with noodles. Yield: 12 servings.

-Mrs. William J. Kemp, Laingsburg

 

 

 

 

Mash garlic, oregano, peppercorns, and salt in mortar. Add sour orange juice and mix thoroughly. Make deep gashes in neck of pig; just under the lower jaw; over the ribs; and on the loin legs and shoulders. Rub seasoning into gashes as well as inside and outside the pig. Cover with cheesecloth and let stand overnight in a cool place. Barbeque the pig in the traditional way (slit just under the tail, and pass pole through slit and mouth. Tie front and back legs tightly, stretching them as far as possible. Place pig over an open fire of live charcoal on layers of stone, and rest both ends of the pole on Y-posts. Rotate pole constantly and slowly for even roasting, and baste frequently with achiote lard. Let cook about 5 hours, and serve

 

Creamy Broccoli-Ham Chowder

1/4 cup butter or margarine

1 medium onion, chopped

1/4 cup all-purpose flour

1 1/2 teaspoons salt

1/2 teaspoon celery salt

1/8 teaspoon white pepper

3 cups milk

1 (6 3/4 oz.) can chopped ham

1 package (10oz.) frozen chopped broccoli

2 tablespoons chopped chives

1 cup sour cream

Meatball Stroganoff

1 egg, slightly beaten

1/2 cup seasoned bread crumbs

1 tablespoon instant onion

2 tablespoons catsup

1/2 teaspoon salt

1 teaspoon Worcestershire sauce

Dash pepper

1 lb. lean ground beef

1 package brown gravy mix

1/2 cup water

1/2 cup sour cream

Microwave butter and onion in 2-4 quart glass casserole or soup tureen 4-5 minutes until tender, stirring once. Blend in flour, salt, celery salt, and pepper. Stir in milk. Microwave 7-8 minutes or until mixture boils and thickens, stirring 3-4 times. Add ham, broccoli, and chives. Microwave, covered, 10-12 minutes or until broccoli is just about tender, stirring twice. Stir in sour cream. Microwave, covered, 2-3 minutes or until hot. (Probe to 170-180 degrees.)In a bowl combine meat, egg, bread crumbs, onion, catsup, Worcestershire sauce, salt, and pepper. Mix well. Shape into balls a little smaller than a walnut. Place meatballs in an 8x8 glass dish, sprinkle with package of dry gravy mix. Microwave for 5 minutes, covered, at high (100% of power). Add 1/2 cup of water, stir or rearrange meatballs, recover and microwave 3 minutes at high (100% of power). Add 1/2 cup sour cream, stir. Cover and let stand 2 minutes before serving

 

Sweet Potatoes Supreme

Put a layer of sliced canned sweet potatoes in a casserole. Sprinkle with brown sugar and dot with butter. Add another layer and do the same until casserole is almost full. Top with whole marshmallows laid quite close together. Put in medium oven till all is hot and marshmallows are puffed and brown

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