You can have fresh meat frequently, even in warm
weather, if when you kill a sheep or calf you pass it around
to the neighbors, and they return the Compliment when they
kill. It is usually safer to wait for cool Weather before killing
beef and pork. Fowls are always to be had. When the team
goes to Boston in the winter with a load to sell, have it bring
back a fifty pound fresh codfish, and a barrel of oysters along
with the molasses and sugar supply. The fish will keep frozen
for weeks. A piece can be sawed off and thawed when needed.
It can be salted down, and is much better than store codfish.
4®*Store Codfish is not bad eating if properly cooked, but both it and the
people who eat it are held in disrepute. They used to say that the Wisdom
men came to the store every Saturday night to get a Codfish for Sunday,
until the loafers began losing:
" Conway for beauty, Deerfield for pride.
If it hadn't been for Codfish, Wisdom would have died."
as soon as a Wisdomite appeared.
For company and great occasions, of course roast pig and
turkey and various delicacies will be cooked. These sugges-
tions are for every day.
Supper.
Arrange the cold meat and vegetables left from dinner on a
large platter for the men folks. Saturday night they will ex-
pect hasty-pudding and milk, or Samp when corn is new.
Brown bread and Milk with pumpkin stewed dry, or baked
sweet Apples, or huckleberries, are liked on a hot summer
afternoon, especially if the milk is hung down the well and
cooled. Pie and gingerbread and custards are good enough
for common use. Keep a loaf of Rich Cake on hand for unex-
pected company.
How to Heat the Oven.
Mrs. L. M. Child says, '* Economical People will use fagots
and brush to heat the Oven." Hard wood heats it quicker and
hotter. Take four foot wood split fine and pile it criss-cross so
as to nearly fill the Oven, and keep putting in.
J8®°Some have thought it saved fuel to set fire to the house immediately
around the oven. This is doubtful economy and the Oven is apt to be
overheated.
A roaring Fire for an Hour or more is usually enough. The
Top and Sides will at first be covered with black soot. See
that it is all burned off. Rake the Coals over the bottom and
let them lie a minute. Then sweep it out clean. If you can
hold your hand inside while you count Forty it is about right
for flour bread; to count twenty is right for Rye and Indian.
Bake the Brown bread first, then flour bread and Pies, then
Cake or puddings, and last custards. After everything else is
out put in a pan of apples. Next morning they will be deli-
ciously baked. A pot of Beans can be baking back side, out
of the way, with the Rest.
Emptins. Nothing raises bread so well as good lively beer
Emptins. If it is saved every time the beer keg is emptied you
will always have a fresh Supply. Some small families do not
brew every week. In that case make a flour thickening, pour
on scalding water to make a Batter. Put in a cup of emptins.
When it is risen bottle and cork well. This will keep ten days
or more. If it spoils borrow some of a neighbor who has fresh.
^^Fieischman, the brewer, makes quite a business of saving
his beer emptins, thickening it so as to make it into cakes, and
selling these around to people who are not provident enough to
supply themselves. It is said to be very good. ✪ Rye and Indian Bread
Page 2 · 1 recipe record on this page
Presented as published in 1897. 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
You can have fresh meat frequently, even in warm weather, if when you kill a sheep or calf you pass it around to the neighbors, and they return the Compliment when they kill. It is usually safer to wait for cool Weather before killing beef and pork. Fowls are always to be had. When the team goes to Boston in the winter with a load to sell, have it bring back a fifty pound fresh codfish, and a barrel of oysters along with the molasses and sugar supply. The fish will keep frozen for weeks. A piece can be sawed off and thawed when needed. It can be salted down, and is much better than store codfish.
Store Codfish is not bad eating if properly cooked, but both it and the people who eat it are held in disrepute. They used to say that the Wisdom men came to the store every Saturday night to get a Codfish for Sunday, until the loafers began losing it by saying:
" Conway for beauty, Deerfield for pride. If it hadn't been for Codfish, Wisdom would have died." as soon as a Wisdomite appeared.
For company and great occasions, of course roast pig and turkey and various delicacies will be cooked. These suggestions are for every day.
Supper.
Arrange the cold meat and vegetables left from dinner on a large platter for the men folks. Saturday night they will expect hasty-pudding and milk, or Samp when corn is new. Brown bread and Milk with pumpkin stewed dry, or baked sweet Apples, or huckleberries, are liked on a hot summer afternoon, especially if the milk is hung down the well and cooled. Pie and gingerbread and custards are good enough for common use. Keep a loaf of Rich Cake on hand for unexpected company.
How to Heat the Oven.
Mrs. L. M. Child says, '* Economical People will use fagots
and brush to heat the Oven." Hard wood heats it quicker and
hotter. Take four foot wood split fine and pile it criss-cross so
as to nearly fill the Oven, and keep putting in.
Some have thought it saved fuel to set fire to the house immediately around the oven. This is doubtful economy and the Oven is apt to be overheated.
A roaring Fire for an Hour or more is usually enough. The Top and Sides will at first be covered with black soot. See that it is all burned off. Rake the Coals over the bottom and let them lie a minute. Then sweep it out clean. If you can hold your hand inside while you count Forty it is about right for flour bread; to count twenty is right for Rye and Indian.
Bake the Brown bread first, then flour bread and Pies, then Cake or puddings, and last custards. After everything else is out put in a pan of apples. Next morning they will be deliciously baked. A pot of Beans can be baking back side, out of the way, with the Rest.
Emptins. Nothing raises bread so well as good lively beer Emptins. If it is saved every time the beer keg is emptied you will always have a fresh Supply. Some small families do not brew every week. In that case make a flour thickening, pour on scalding water to make a Batter. Put in a cup of emptins. When it is risen bottle and cork well. This will keep ten days or more. If it spoils borrow some of a neighbor who has fresh.
Fleischman, the brewer, makes quite a business of saving his beer emptins, thickening it so as to make it into cakes, and selling these around to people who are not provident enough to supply themselves. It is said to be very good.
Records on this page
Rye and Indian Bread