chicken weighing from four to six pounds ; one large
white French turnip ; eight or ten medium-sized potatoes✪ Succotash.
Wash the beans, and soak over night in cold water. In
the morning put them on in cold soft water. When boil-
ing, change the water, and simmer until soft enough to
mash to a pulp and the water is nearly all absorbed.
Wash the salt pork and the corned beef, which should
be corned onl}^ three or four days. Put them on about
eight o'clock, in cold water, in a very large kettle, and
skim as they begin" to boil. Clean, and truss the chicken
as for boiling, and put it with the meat about an hour and
a quarter before dinner time. Allow a longer time if a
fowl be used, and keep plenty of water in the kettle.
Two hours before dinner time, put the beans, mashed to
a pulp, and the hulled corn into another kettle, with some
of the fat from the meat in the bottom to keep them from
sticking. Take out enough liquor from the meat to cover
the corn and beans, and let them simmer where they will
not burn. Stir often, and add more liquor if needed.
The mixture should be like a thick soup, and the beans
should absorb all the liquor, yet it must not be too
dry.
Pare, and cut the turnip into inch slices ; add it about
eleven o'clock, and the potatoes (pared) half an hour
later. Take up the chicken as soon as tender, that it
may be served whole. Serve the beef and pork together,
the chicken, turnip, and potatoes each on separate dishes,
and the beans and corn in a tureen. The meat usually
salts the mixture sufficiently, and no other seasoning is
necessary. Save the water left from the meat, to use in
warming the corn and beans the next day, serving the
meat cold. This will keep several da3^s in cold weather ;
and, like many other dishes, it is better the oftener it is
warmed over, so there is no objection to making a large
quantity. The white Southern corn is considered the only
kind suitable for this ancient dinner.
286
The Boston Cook Book.
HuUed Corn.
Tie a quart of oah wood ashes in a flannel bag, and put
it with three gallons of cold water into an iron kettle. Let
it boil and become Ije, or till the water is black. Put in
four quarts of corn^ and boil till the hulls have all started.
Stir it well with a wooden spoon. Then pour it into a
large pan of cold water, and rub with the hand thoroughly
to loosen the hulls. Change the water five or six times,
and wash and rub till the corn is white and clean. Keep
in cold water over night ; then put on in fresh cold water,
and simmer four hours, or till soft and flour3\ Take off
the hulls and scum from the water, and add fresh water
several times during the simmering.
Indian Meal Pudding. {Mrs. Barnabas Churchill.) ✪ Indian Meal Pudding
Page 169 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
chicken weighing from four to six pounds ; one large white French turnip ; eight or ten medium-sized potatoes. Wash the beans, and soak over night in cold water. In the morning put them on in cold soft water. When boiling, change the water, and simmer until soft enough to mash to a pulp and the water is nearly all absorbed. Wash the salt pork and the corned beef, which should be corned onl}^ three or four days. Put them on about eight o'clock, in cold water, in a very large kettle, and skim as they begin to boil. Clean, and truss the chicken as for boiling, and put it with the meat about an hour and a quarter before dinner time. Allow a longer time if a fowl be used, and keep plenty of water in the kettle. Two hours before dinner time, put the beans, mashed to a pulp, and the hulled corn into another kettle, with some of the fat from the meat in the bottom to keep them from sticking. Take out enough liquor from the meat to cover the corn and beans, and let them simmer where they will not burn. Stir often, and add more liquor if needed. The mixture should be like a thick soup, and the beans should absorb all the liquor, yet it must not be too dry.
Pare, and cut the turnip into inch slices ; add it about eleven o'clock, and the potatoes (pared) half an hour later. Take up the chicken as soon as tender, that it may be served whole. Serve the beef and pork together, the chicken, turnip, and potatoes each on separate dishes, and the beans and corn in a tureen. The meat usually salts the mixture sufficiently, and no other seasoning is necessary. Save the water left from the meat, to use in warming the corn and beans the next day, serving the meat cold. This will keep several da3^s in cold weather ; and, like many other dishes, it is better the oftener it is warmed over, so there is no objection to making a large quantity. The white Southern corn is considered the only kind suitable for this ancient dinner.
The Boston Cook Book.
HuUed Corn.
Tie a quart of oah wood ashes in a flannel bag, and put it with three gallons of cold water into an iron kettle. Let it boil and become Ije, or till the water is black. Put in four quarts of corn^ and boil till the hulls have all started. Stir it well with a wooden spoon. Then pour it into a large pan of cold water, and rub with the hand thoroughly to loosen the hulls. Change the water five or six times, and wash and rub till the corn is white and clean. Keep in cold water over night ; then put on in fresh cold water, and simmer four hours, or till soft and flour3\ Take off the hulls and scum from the water, and add fresh water several times during the simmering.
Indian Meal Pudding. {Mrs. Barnabas Churchill.)
Records on this page
SuccotashHulled CornIndian Meal Pudding