Receipts/Recipes
2008
Freda's Holiday Recipes
(As seen in Lori's Natuarl Foods Newsletter)
Pudding
Mix 1 /2 cup sugar, 2 tablespoons butter, 1 egg, 1 cup milk, 2 cups flour, 2 teaspoons baking powder and 1 teaspoon salt. Fold in 1 cup brandied fruit* and pour into a buttered mold with cover. Steam in a large pot of water, for 2 hours. Server with a custard sauce or a hard sauce.
* Brandied Fruit; Combine equal parts dried fruit (any combination of, pears, peaches, apricots, cherries, figs, raisins, etc) in enough brandy to cover. Soak in a covered crock for 1-2 weeks, stir every day.
Steamed Fruit
In a medum sauce pan, mix 2 cups orange juice and 2 cups water. Add 1/2 cup dried cherries, 1 cup each of, dried figs, dried peaches, and dried pears. Add spices, 1/4 teaspoon fresh ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon cloves. Bring to boil, lower heat and simmer till fruit is plump and liquid is thick, 8-10 minutes. Serve warm, with meat, fish, flow or over vinilla ice cream.
Store in refrigerator.
Indian Pudding
(Receipts, L. L. Senseman, 1844-1854, Salem, NC)
A pound of beef-suet, chopped very fine.
A pint of molasses.
A pint of rich milk.
Four egg
A large tea-spoonful of powered nutmeg and cinnamon.
A little grated or chopped lemon-peel.
Indian meal sufficient to make a thick batter.
Warm the milk and the molasses, and stir them together. Beat the eggs, and stir them gradually into the milk and molasses, in turn with the suet and the indian meal. Add the spice and the lemon-peel and stir all very hard together. Take care not to put too much indian meal, or the pudding will be heavy and solid.
Dip the cloth in boiling water. Shake it out, and flour it slightly. Pour the mixture into it, and tie it up, leaving room for the pudding to swell.
Boil it three hours. Serve it up hot, and eat it with sauce made of drawn butter, wine, and nutmeg.
When cold , it is very good cut in slices and fried.
MANHATTAN CLAM CHOWDER
1/2 lb. bacon, chopped fine
4 med. onions, chopped fine
4 carrots, chopped fine
2 stack lovage
2 tbsp. chopped parsley
1 can tomatoes w/liquid (1 lb. 13 oz. or 1 qt.)
1 can clam broth
2 dozen fresh clams, chopped (3 - 6 oz. cans with liquid)
2 tsp. salt
1/4 tsp. fresh ground pepper
1 1/2 tsp. dried thyme ( fresh is always better, but finely chop and triple the amount)
1 bay leaf
3 med. potatoes, diced fine
In A large soup kettle, fry bacon until crisp,. Add onions and cook until they take on color. Drain any extra fat. Add carrots, tomatoes, and enough clam broth (or 1/2 clam broth and 1/2 white wine) to make 1 1/2 quarts of liquid. Season with salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat and simmer gently for 40 minutes. Add potatoes, cook about 20 minutes. Add the chopped clams and simmer 15 minutes longer.
Serve hot, with chopped parsley sprinkled on top.
Pickled Purslane
John Hanley
For 2 pints of Pickled Purslane stems:
One cup vinegar, 2 cups cold water, � cup salt, � teaspoon Alum. Stir well to dissolve***.
For each pint place, on the bottom, a flower of dill, a clove of garlic and a small red pepper. Pack jar, not to tightly, with clean Purslane stems. Put a flower of dill on the top and pour in dissolved pickling liquid. Cap jar and store in a dark place for at least a month. Stems improve with age.
* A bit of honey can also be added.
*** Mixture can be heated to aid in dissolving.
Fourth of July Pudding
( The Housekeepers Encyclopedia, by Mrs. E. F. Haskell)
Flavor very highly three pints of cream from last night�s milk, with equal parts of extracts of vanilla and lemon; slice a pound of sponge cake (almond sponge is the finest) in a deep dish, and pour over it the cream; let it stand until the cake is dissolved; blanch two ounces of bitter almonds, and pound them fine one at a time, with rosewater, in a marble or glass mortar; when finished, set them in cool place; if the almonds are too much trouble, add a little extract of bitter almond to the cream; beat eight eggs, the whites and yolks separate, put in the yolks a half a pound of loaf-sugar, beat up the cream and the cake, then stir gradually the almonds and the eggs; the yolks first the whites last; butter a deep white dish, an pour in the mixture; bake in a brisk oven; when baked, grate over the top loaf-sugar until it is white, and ornament the top with citron cut in stars and stripes, to resemble the American flag; or the same maybe done with red sugar sand; another way is to form a large star in the center and small stars near the edge. There should be the same number of stars as there are states in the Union. Preserved citron melon looks better than dry citron, if you have it; this is good as well as fanciful, and will be found economical, after a party, when bits of cake, nuts, and ice-cream are left, which can be used in place of the cream.
Strawberry Shrub
Place strawberries in a crock. Add vinegar to cover. Let stand over night. Strain off juice. Pour juice over a fresh supply of strawberries. Again let stand overnight. Strain through a cloth or jelly
bag; measure juice. Add 3 cups sugar for each quart of juice. Bring to boil, boil for ten minutes, stirring frequently. Bottle while hot. Combine 1 part shrub to 2 parts water and ice.
When in season, raspberries can also be used. A second supply of raspberries in not necessary. Pour enough vinegar to cover and let stand about 48 hours. Continue as above.
Poke Asparagus
(The Kentucky Housewife, By Mrs. Lettice Bryan, 1839)
Poke, when gathered at the proper season and nicely dressed, is considered by many people to be as fine as asparagus. It is called poke asparagus, and as such frequently cultivated in gardens: it is the young tender stalks of the pokeberry plant that shoot forth in the spring, and should be gathered when about the size of asparagus of the largest size. Scrap and cut the stalks of equal lengths, soak them in fresh water for an hour or two, and then boil them as directed for asparagus. Serve them warm, lay around on the edge of the dish some small buttered toast, and send with them a boat of melted butter, seasoned with pepper.
Asparagus
(The Kentucky Housewife, By Mrs. Lettice Bryan, 1839)
Asparagus is a nice vegetable, and requires equally as much nicety in preparing it. Gather them when fully grown, but very tender, taking care to have them as near the same size as possible, that they may all get done at the same time. Scrape the stalks nicely, cutting them off an equal length, and throwing them into a pan of cold water as you proceed: let them remain in it for an hour or two, which will make them more tender and fragile. Tie them in small bundles with tape, and having ready a pot of boiling water, throw in a handful of salt, skim it, put in the bundles of asparagus, and boil them rather briskly till they are tender, which you may tell by taking out a stalk and mashing it: then take them out of the liquor immediately, as if suffered to remain in it a longer time, it would give them a yellow, sodden appearance and injure the taste very much. Having in the mean time prepared a fine large toast, equal in circumference to the dish in which you intend to serve it, dip it first into the asparagus liquor, then into melted butter, and lay it immediately on the dish. Having divested the bunches of asparagus of the tape with which they are tied, arrange the handsomely upon the toast, the edge of which suffered to project beyond the asparagus, and send them warm to the table with a boat of melted butter.
I f you serve asparagus without a toast, chop it small and pour melted butter over it.
Maple Sugar Sauce
(Jennie June's American Cookery Book. 1870]
Take half maple sugar and half light brown sugar, boil them together with a little water, clarify the syrup with an egg, strain it and melt a small piece of butter in it. All maple sugar, or all common sugar can be used. It is very good on puddings.
Ham
(The Cook�s Own Book, By a Boston Housekeeper (Mrs. N. K. M. Lee), 1832 )
Ham. If it is a very dry Westphalia ham, it must be soaked, according to its age and thickness, from twelve to twenty-four hours; for a green ham, from four to eight hours will be sufficient. Lukewarm water will soften it much sooner than cold, when sufficiently soaked, trim it nicely on the under side, and pare off all the rusty and smoked parts till it looks delicately clean.
Give it plenty of water-room, and put it in while the water is cold; let it heat very gradually, and let it be on the fire an hour and a half before it comes to a boil; let it be well skimmed, and keep it simmering very gently; a middling size ham of fifteen pounds will be done enough in about four or five hours, according to its thickness.
If not to be cut till cold, it will cut the shorter and tenderer for being boiled about half an hour longr. In a very small family, where a ham will last a week or ten days it is best economy not to cut it till it is cold, it will be infinitely more juicy.
Pull off the skin carefully, and preserve it as whole as possible; it will form an excellent covering to keep the ham moist; when you have removed the skin, rub some bread raspings through a hair sieve, or grate a crust of bread; put it into the perforated cover of the dredging-box, and shake it over it, or glaze it; trim the knuckle with a fringe of cut writing paper. You may garnish with spinage or turnips, &c.
To pot ham is a much more useful and economical way of disposing of the remains of the joint, than making essence of it.
(American Insititute For Cancer Research)
Cherry juice lends this rice dish a striking purplish color that dresses up a meal nicely.
1 cup canned dark sweet cherries
1 cup drained cherry liquid
1 cup fat-free chicken broth
dash of nutmeg and cloves
dash of salt, optional
1 cup rice
Place cherry juice and chicken broth in saucepan with rice, nutmeg and cloves. Bring to boil. Cover, reduce heat to simmer, and cook until rice is tender and all liquid is absorbed. Stir in cherries, add salt if desired. Serve.
Makes 6 servings. Each serving contains 143 calories and less than 1 gram of fat.
(Cook Book of Tested Recipes, 1914)
Draw the egg of violet hue
Means friends fond and true.
Pink will bring you luck,
A lover full of pluck.
Gladly take the egg of green
Good fortune soon will be seen.
Wealth and happiness with the egg of gray
Keep it and hide safely away.
The egg of blue
Means lovers few.
Do not touch the egg of red,
If you do you�ll never wed.
A lover this very night,
If you draw the egg of white.
You�ll marry in another town�
If you choose the egg of brown.
Twelfth Night Cake
( "Mrs. Goodfellow's Cookery As It Should Be" by Mrs. Elizabeth Goodfellow, 1865)
Twelfth Night Cake Recipe: Cream two pounds of butter and two pounds of sifted loaf sugar; take one large nutmeg grated, half an ounce of ground allspice, one teaspoonful of ground cinnamon, the same of ginger, the same of coriander seeds, and one wineglass of brandy; mix these well, then beat very light eighteen eggs; cut into thin slices half a pound of citron, and the grated rind of two lemons; beat this for at least half an hour until perfectly light; line the pan with buttered white paper, and bake in rather slow heat for four hours: when nearly cold, ice it as directed.
NOTE:Offten A bean and a pea were introduced into the cake to determine who should be the king and queen of the evening festivities.
Icing Recipe For Twelfth Cake
To make this take 2 lb of finely powdered icing sugar (first having an earthenware pan made warm), put in six fresh whites of eggs, and immediately whisk them, and as quickly as possible, until quite stiff; then add the sugar by degrees, whisking all the time. As soon as it appears light cease whisking, and beat it well with the spatter until you have put in all the sugar. A little tartaric acid or lemon juice may be added towards the end of the mixing. To know when it is sufficiently beaten, take up a little on the spatter and let it drop into the basin again. If it keeps its shape it is ready; if it runs it is either beaten too little or requires more sugar.