S: Pioneer Cook Book By: Morgan Schiff
FC: Pioneer Cook Book By: Morgan Schiff
1: Mud Apples 4 large apples A bucket of mud Coat the apples with about an inch of mud on all sides, being sure that the mud is of a nice thick consistency. When the fire has burned long enough to make some coals, have your adult help you to scoop some of the coals to the side. Bury the apples in the coals, and leave them there for about 45 minutes. Scrape away the cooled coals. Knock the dry cooked mud off of the apples and discard the skins. Spoon up the sweet steamy pulp for a surprising treat. | Chuckwagon beans This is a cattle trail recipe from the Midwest. Although this was originally done on the campfire, it might be best if you bow to modern convenience and do the cooking on a stove top. You will need A 16-ounce package of dry pinto beans 9 cups of water Two large onions, peeled and chopped up 2 teaspoons of salt teaspoon of oregano teaspoon of garlic powder, or two cloves of sliced garlic teaspoon of pepper 1 tablespoon of brown sugar or molasses (add this last, and put in a little more if you like.) Wash the beans and heat them along with 6 cups of water 'til they boil for five minutes, then turn the stove off. Let them sit for an hour. Add three more cups of water and boil it all again. Now add everything else, stir it up, and cook it for about an hour. Cowpokes on the drive west had to settle for foods which were portable. That meant a basic menu of beans and lots of meat. For a treat, there was cornbread, biscuits, or a sweetened rice dish. Pinto beans (which are small and spotted when raw, like a pinto pony) seemed to be the favorite. When cooked, these beans swell up and turn a sort of pinkish white. They were first given to the settlers by the natives on the Mexican border.
2: Baked pocket yams These were “handy” during the winter months, and not particular to any one area of the country. Take several sweet potatoes, individually wrap them in foil, and surround them on all sides with mounded hot coals. Occasionally turn the potatoes. Cook till the sweet steam pipes out of the foil (about 45 minutes). Poke into the potato with a clean sharpened twig to check for doneness (the center will be soft). When the potatoes are done, DONT EAT THEM YET. Let them cool a bit, then slip one into each pocket to be used as hand warmers. These will keep you comfortable while you chat around the campfire. Pioneer mothers used to send their children off with these in the winter months to keep their hands toasty on the long walk to school. Then the kids would eat them for lunch. When you eat yours, you might want to use a dish and slather them up with butter. | Rice cakes These were eaten all along the East coast. Ingredients 1 egg 2 cups cooked rice 2 spring onions, chopped Mix indgredients and fry on an oiled skillet. YUM. A ship sailing from Madagascar in about 1685 was hit with bad weather and had to make a forced docking in Charles Town, South Carolina (now Charleston). The captain made friends with a local man, and as a present, he gave him some of the ship’s cargo . . . a bushel of rice. From that small gift was born the rice industry in America.
3: Hoe cakes These are a Southern tradition. Ingredients A pot full of water 3 cups corn meal 1 teaspoon of salt Shortening Put a pot of water on the stove to boil. Mix corn meal and salt in a large bowl. Slowly add boiling water 'til the batter becomes mushy but not stiff. Let this sit while you heat up some shortening in a skillet. When the shortening is hot but not smoking, drop several heaping tablespoons of the corn meal mixture into the pan. Keep the corn “cakes” separate so they don’t run together. Turn down the heat a little, then flip them over and cook the other side. They should be flat and crispy golden brown. That’s it. These are called HOE cakes because they were originally cooked over a fire on the flat part of a garden hoe. They are basically an African-American invention and are like those potato chips . . . you can’t eat just one—especially if you drip butter on top. ENJOY. | Brunswick stew This version of the stew is as easy as 1-2-3. You don’t need to find a tobacco field to enjoy it. Ingredients (All cans are the 16 ounce size.) 1 can of lima beans 1 can of corn 1 can of chicken broth 1 can of chicken, or 1 pound of fresh cooked chicken 1 squirrel tail (optional) 2 large onions, chopped up 2 cans of chopped tomatoes 3 cooked, peeled, and chopped potatoes A dash of pepper, garlic, brown sugar, and salt Cooking oil Hot sauce to taste Put the onions and a tad of oil into the pot first and cook them 'til they turn clear, then add all the rest. Depending on the amount of juice from the vegetables, you might have to add a little water. Keep it bubbling, and stir it for about 20 minutes. Two or three eastern communities with the name of “Brunswick” like to claim this stew as their own concoction, but generally, Brunswick County, Virginia, is given the credit. It is thought to have come about in the early 1800s.
4: Raspberry Quencher this recipe is from the book Food for the Settlers. Mix 1 L of white vinegar with 2 L of raspberries. Let the mix stand for 24 hours. Drain the liquid through a sieve. Add 2 L of raspberries to the strained liquid and let stand. The next day strain and add 2 L more of berries. Put the liquid into the top of a double boiler. Add 250 ml sugar for every 500 ml of liquid. (Measure the liquid as you put it into a pot.) Stir the sugar into the raspberry liquid until melted. Store the syrup in bottles for two weeks to allow the flavor to develop. When you need a refreshing drink, just add a small amount (30 - 50 ml) to a glass of plain or soda water, or make the quencher up in a pitcher. | Corn Fritters Another pioneer recipe pioneers used with corn is corn fritters. This is how you can make this delicious dish. Ingredients: 1 package of Corn - Kits cup of self - rising flour 2 eggs cup of milk 1 cup of cream style corn First empty contents of Corn - Kits into a medium size bowl, add cup of self - rising flour and mix well. Separate 2 eggs, beat the yolks well, add cup of milk and 1 cup of cream style corn. Stir the corn meal mixture until well moistened. Fry by tablespoon size drops into deep fat heated at 365 F until golden brown and cooked throughout.
5: White Flour Dumplings This recipe will produce more than enough dumplings to cover a 10-inch bakeoven or about two dozen small biscuits. Cultured buttermilk is recommended as the modern equivalent to sour raw milk. For six servings you will need: White flour, 2 cups unbleached all-purpose Salt, 1 heaping teaspoon Baking soda, 1 teaspoon Cultured buttermilk, three-fourths to 1 cup Bowl, 2-quart Cooked stew or 2 cups broth Bake-oven or skillet, 10-inch. Have a kettle of stew on a skillet of broth simmering on the stove. In the bowl mix dry ingredients well. Pour in three-quarters cup of the buttermilk and mix quickly with a fork. Your dough should be stiff but not too moist for rolling; add the remainng milk if needed. With a soupspoon drop the dough onto the bubbling liquid, covering the surface. Let it simmer on medium-low heat until the dumplings are cooked through. Dumplings in a skillet can be cooked uncovered by turning them halfway through. | Doughnuts This recipe is from The Little House Cookbook. For 2 dozen doughnuts you will need: 2 pounds lard 1 egg 1 teaspoon of baking soda teaspoon salt 1 cup sour cream 2 cups of unbleached all-purpose flour a shaker full of powdered sugar quart kettle quart bowl rolling pin candy thermometer Melt the lard in kettle over low heat. Beat egg, baking soda, and salt into the sour cream in the bowl. Beat in 1 cup of flour until well mixed. Continue to work in flour, cup at a time, until you have a dough that can be rolled. Roll the dough in a strip about 4 by 16 by inches. With a floured knife cut into inch strips about five eighth inch wide. Heat the lard to 375 degrees F. Twist a strip like a corkscrew (it will stretch as you do); bring ends together and pinch them. Drop twisted dough in hot fat. In 2 minutes the dough should be brown on both sides, crisp and cooked through. If browning takes more than 3 minutes, the fat is not hot enough; if browning takes less time, the fat is too hot. Remove cooked doughnut to brown paper to drain and coat it with powdered sugar. Continue twisting and cooking the remaining dough strips. Serve the doughnuts immediately.
6: The foods that we have in the present are different than those that the pioneers had. The pioneers only ate foods that they could grow or catch themselves like fruit, grain,vegetables and turkey. Foods that we eat are more processed, fattening and are not straight from nature. In addition to foods, we also use different utensils such as forks, spoons, knives and many more. Over the years the food style has changed and the recipes are from many generations ago.
7: THE END :)