The Pocumtuc housewife

In Deerfield the conch shell and the dinner horn were unnecessary for as the sun reached high noon the old sexton rang a general invitation to stop work and go home to dinner from the belfry of the old church. At this signal the great pewter platter would be placed in the center of the table. The beef and pork half hidden in the substantial garnish of crimson beets, white potatoes, thick moist slices of pinkish turnip, golden carrots and yellow parsnips, with here and there squash and cabbage. The last thing on the table was the huge, smoking, red-brown Indian Pudding and when the clattering of chairs had subsided and the board was surrounded by hungry men fresh from the beautifying influence of bar soap and rough crash, hungry children fresh from intellectual inspiration of birch and book, hungry cooks and helpers, it was to the pudding they were first served, each receiving a generous slice to be eaten with butter and "West Injure" molasses. Then grandfather carved the meat and everybody helped himself, pouring on plenty of cider vinegar and home-made mustard to stimulate digestion. One might suppose the following day would be an easy one for these busy women, and a vision of a cold dinner in a cool kitchen begin to rise. Let us not deceive ourselves, that dinner was for that day and if by reason of quantity some yet remained after the meal was ended, it was put on cold for suppper with the pie and doughnuts and custards. The next day dinner began anew. Roasts of beef, mutton, lamb and veal were not so uncommon as many would have us believe, while many chickens and turkeys failed to grace the Thanksgiving board from having been cut off at a tender age to assist at some family jollification . Fricasseed Chicken. Miss. Eliza Williams. Joint the chicken and boil gently till tender. When done fry slices of salt pork to a delicate brown, take from the fry-pan and arrange on platter. Put the chicken, which has meantime been draining, into the pan and brown in the pork fat. Thicken the chicken broth with flour mixed smooth with water, add some butter the last thing, pour part of this gravy over the chicken which has been placed on the platter with the pork around it. The rest of the gravy should be poured over toast in another dish. Fried Cod Fish. Soak cod fish over night in cold water. Cut in pieces about two inches square, roll in Indian meal and fry with salt pork. Pork and Apple. Fry slices of pork until crisp and dry, take out of the frying pan and pour off a part of the fat. Take some large fair apples cut in round slices leaving the skin on; place these in the remainder of the fat and salt and when done serve like fritters. Apple is also good fried with sausage. Pork and Cream. Mrs. Yale. Fry slices of salt pork to a delicate brown. Take out into a deep dish. Turn part of the fat out of the frying pan and pour in thick cream, as soon as it is hot pour it over the pork. Pork Fried in Batter. Dip slices of freshly fried pork into a plain batter and fry like griddle cakes. Cracker Hash. Mrs. Jenks. Chop cold roast meat fine. Add gravy and water to make very moist, butter size of an egg, salt, pepper and sage; heat through and cover with a thick layer of cracker crumbs. Bake one hour. Vegetable Hash. Mrs. Apollos Root.