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The Perkins Journal
Perkins, Oklahoma
April 21, 2016     The Perkins Journal
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April 21, 2016

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Thursday, April 21, 2016 PERKINS INSURANCE AGENCY, INC, MARY A. MORRIS, AGENT JOSHUA E. MORRIS, AGENT LANETTE PIERSON, AGENT 218 N. Main P.O. Box 136 405-547-2971 Perkins, OK 74059 Natural Foods-- the s of the ahoma Land Run There is currently a lot not tested by the editor. of discussion about eating natural foods, organic foods, Brown Betty Pudding whole grains,non-genetically Take a cup of grated bread modified foods and foods crumbs, two cups fine- ! ,* from farm to table. In April of 1889 when the pioneers made ~, the run for land in Oklahoma Territory, foods available for consumption were from nature with no additives or fortification. Almost every family tended a large garden; had a milk cow to provide milk, cream and butter; had a few chickens for eggs and an occasional chicken noodle dinner or fried chicken. They most likely butchered their own beef and pork and brought in wild game to pro- vide meat for the table. A Journal reader wrote in and asked: "With all the hoopla about whole wheat over the years, why don't people cook "whole wheat?" My grandparents came here from near the Austrian border. . They and my mom would cook wheat grain when I was little. They would boil it until soft, and then add sugar or honey or cream or milk and we ate it like cereal." Just like this accounting of how to pre- pare wheat for consumption, the first "receipt" books were handwritten laborious copy- ings--favorite tasty ways to prepare food, passed on from generation to generation. In this month when school chil- dren all over Oklahoma learn about the pioneers, settling the land and starting a new life in the Oklahoma Territory, I thought it would be interesting ,, ,, to share some receipts , like that of our Journal reader, that some of our ancestors might have used to prepare food for their families to eat. The following "receipts" are actual published recipes, but butter, and broil quickly. Dish them at once on a heated plat- ter, cover over the cabbage, and serve. To make bubble and squeak still more appetiz- ing and slightly, cover it with tomato sauce, or serve with it chopped tomatoes which have been seasoned with salt, pepper, oil and lemon juice. Mrs. St. T. Rorer, ih "Ladies Home Joumal," March 1899 chopped tart apples, 1/2 cup brown sugar, teaspoon cinna- mon, one tablespoon butter, Hasty Pudding cut into bits. Butter a deep Boilthreequartsofwaterinan pudding dish, and put a layer iron pot; mix a pint of Indian of apples on the bottom; then meal in cold water, and make sprinkle with sugar, c'mnamon it thin enough to pour easily; and butter, and cover with when the water boils, pour it the liquor, and bottle it. Use for fish or meat, either hot or cold, to flavor stews, etc. Scammell's Treasure-House of Knowledge, 1891 Franklin Cake, An Old Time Dainty Mix together a pint of molas- ses and a half-pint milk in which cut up a half-pound butter. Warm just enough to melt butter, and stir in six ounces of brown sugar, adding three tablespoons of ginger, one tablespoon pow- dered cinnamon, one tea- spoon powdered cloves, and a grated nutmeg. Beat seven eggs very light, and stir them gradually into the mixture, in mm with a pound and two ounces sifted flour. Add the grated peel and juice of two lemons. Stir very hard. Put in buttered fins and bake in a moderate oven. From 'q'he Home-Maker" magazine, November 1889 or blancmange mold, wet with a spoonful of milk or cold water, into which pour it. If it is of the fight consistency, it will mm out after 15 or 20 minutes in good shape. Eat with sugar and milk or cream. For this and all similar milk preparations, peach leaves are better than any spice. Boil in the milk one-half dozen fresh leaves from the tree. Remem- ber to take them out before you stir in the rice. If you put in too many, they will give a strong flavor to the article. Mrs. Comelius, The Young Housekeepers Friend, 1846, was then covered and put in a warm place to ferment for a day or two. Sometimes a handful of sugar, a little molasses or a piece of potat was added to speed up the fermentation. Each day the keg was placed in the sun and each night it was wrapped in a blanket to keep the starter warm. Sometimes cooks were even known to take the keg to bed with them on cool nights. When bread baking time came, the cook would use only half the bubbly mix- ture in the keg, and to the rest he would add more flour, water and salt to replace what he took out. The bread was mixed and then kneaded on the floured work table at the back of the chuck wagon. Cowboys could usually tell when the cook had made fresh bread; His hands were clean from kneading the dough?' A Taste of the West bread crumbs. Put in another in; stir well with a wooden Popcom Pudding layerofapples, and proceed as stick kept for this purpose; it Pop some corn nicely, and before until ingredients have takes about an hour to boil; then roll it as fine as you been used, having a crumb salt to your taste; stir in dry can. One pint of com to one layer last. Cover the dish and meal to make it thick enough, quart of sweet milk; add a bake for three-quarters of an beating it all the time. Eat small piece of butter, onetea- hour in moderate oven, then with milk or molasses, or spoonsalt, beat two eggs with remove the cover and brown butter and sugar, enough sugar to sweeten the thetop. Serve with sugar and Domestic Cookery, Elizabeth milk; mix all together. Bake cream. Kitchen Companion, E. Lee, 1859 20 minutes. The Housewife, Maria Parloa, 1887 published in NYC, August Rusks Hasty Pudding Sauce Moonshine 1904 In cold weather, to make Ginger Cookies 1 cup hot milk Beat the whites of 6 eggs into up two-and-a-half quarts of Mix thoroughly one cup each 1 cup sugar a very stiff froth; then add Oyster Pie flour, mix into a paste with molasses, sugar, butter;, one 2 eggs gradually 6 tablespoonfuls Line a deep dish with a crust one pint ofboiling water;two tablespoon of ginger, two 1 tablespoon butter of powdered sugar, beating made as follows: To two tablespoonsful of sugar; three teaspoons soda dissolved in Stir the butter into the boil- for not less than 15 min- quarts of flour add three tea- of flour; and two large Irish a little hot water. Three and hag milk, add the sugar, and utes; then beat in 1 heaping spoonfuls of baking powder, potatoes boded and mashed one-half cups floured stirred pour this on the beaten eggs. tablespoonful of preserved four tablespoons of lard or smooth; in the evening make in with a SlX)On. Pinch off a Return to the custard kettle peaches, cut in tiny bits; to butter and a little salt; mix up dough with this sponge; small piece, roll in ball shape, and stir until it begins to serve, pour in each saucer with water as for biscuit, add three well-beaten eggs, drop on buttered tin and bake thicken. Flavor with vanilla, some rich cream sweetened Wash the oysters and strain three-quarter pound sugar; in fairly hot oven. adding, if you like, nutmeg, and flavored with vanilla; the liquor; pour it over them; one-half pint fresh milk; set Mrs. Christina Stmtman, Pum and set in hot, not boiling on the cream place a liberal thicken a cup of water with a it away in a covered vessel, Food Cook Book water till needed, portion of the moonshine, tablespoon of flour, butter the leaving plenty of room to House & Home, a Complete Scammell's Treasure-House crust on both sides; cutacross swell; next morning work Old-Fashioned Bubble & House-W'ffe'sGuide,Marion of Knowledge, 1891 in the center; pepper and sat into the risen dough, which Squeak Harland, 1889 the oysters; bake well. should not be stiff, one-quar- Cut from boiled plain or Ground Rice Flummery Scammel's Treasure-House ter-pound of butter and lard comed beef, slices sufficient Chumey Sauce Boil one quart milk, except of Knowledge, 1891 mixed; make into rolls or for your family. Chop cold Sour apples (pared and cored), that portion which you have biscuits; let the dough rise for boiled cabbage, spinach or tomatoes, brown sugar, sul- reserved to wet a heaping the second time; flavor with Brussels sprouts to make tanaraisins,ofeach3pounds; teacup of rice. Stir this in two grated nutmegs or one- one pint. Put a tablespoon of common salt, 4 ounces; red when the milk boils up; half ounce of pounded stick butter into a saucepan; add chilies and powdered sugar, put in one teaspoon of salt. cinnamon; when very light, one sliced onion; cook slowly of each, 29 ounces; garlic When it has thickened, stir bake in a quick steady oven tiU until tender; add the cab- and shallots, of each 1 ounce; in a tableslx~onful or two of of a pretty brown color; glaze bage, a palatable seasoning pound the whole well; add dry ground rice; let it boil up with the yolk of an egg, and of salt and pepper, and stand of strong vinegar, 3 quarts; again all around, and take it spfinklewithpowderedsugar. on the back of the stove to lemon juice, 1 quart; digest off the fire as soon as you Scammell's Treasure-House slowly heat. Dip the slices of with frequent agitation, for think the dry rice has become of Knowledge, 1891 meat into melted drippings or a month; pour off nearly all scalded. Have ready a bowl I believe everyone has dener. Choose no smaller a little gardener in them. than an eight-inch pot with Degrees of success or exper- a hole in the bottom (color tise may vary, but even and design are up to you) those packing herbicide in and fill with planting mix. Tomato Pie Peel and cut 25 pounds of tomatoes into halves and press out the seeds. Allow eight pounds of apples, peeled and cored and quartered. Weigh the whole mixture and to each pound allow one-half pound sugar and the juice of one-half lemon. Boil the tomatoes and apples together stirring until you have a thick, smooth paste. Add the sugar and lemon juice, boil 20 minutes and it will be ready to can or use to fill a baked pie shell. Mrs. S. T. Rorer, "Ladies Home Journal," May 1900 PoRed thyme may desire a and interest to your growing slightly larger container for collection. thyme spreads into a low Sweet marjoram has a mound. There are dozens vigorous habit like mint, of varieties of thyme, some yet remains more com-Scrapple are tastier than others. I pact until flowering begins. Cook until tender, hog livers, recommend plain gardenUsing the larger size pot, hearts and scraps of lean thyme (Thymus vulgaris) plant, water and pinch or meat. Salt to taste and when or Lemon thyme (Thymusshear as needed. It also is an tender remove the meat. Boil citriodorus). If in doubt, excellent addition to Italian the liquor a little longer and pinch and smell a couple of dishes, salad dressings or thicken with com meal until it leaves before purchasing to stuffing, is a thin mush. Let cook well determine if it smells like These five herbs are easy to and add the meat, minced fine, the cooking spice, (it may be find and easy to grow. One also salt, pepper and sage to groundcover thyme). Using technique I would like for taste. Pour into pans to cool the same soil mix and pot- readers to understand is the and when wanted slice and tingmethod, plant the young role of flowering in peren- fry until brown On both sides. start, water and position in nial or annual plants. Plants A Tree Farmer, Pure Food a sunny area. Cut back by grow, flower, make seed Cook Book half the following January and recover or die (annuals to keep the plant at its best. die, perennials recover). Fried Com Mint grows well in a 10" Maturing seed takes a lot To one pint of calmed com or 12" container for two out of a plant, add three well beaten eggs, years before it needs turned Regardless of the herb, salt and pepper. Fry in hot out, divided and given fresh shearing or pinching off butter until light brown. Mrs. soil. Its vigor makes it an flowers will help your plant Dora Bunnell, Pure Food unlikely candidate for potted look better and remain CookBook cultures, but each time you strong. Use the flowers in water, pinch the tips of each salads or dishes just as you Sourdough stem and drop them in your would the foliage. No addi- "The finest contribution a iced tea. This will help it tional fertilizer should be cook on the trail could make form abranchedhabit. Look necessary until next year, was his sourdough because for Curly mint, Menthabut if you insist on regular it provided his rolling camp spicata 'Crispa' in herb feeding, use an organic with fresh, tasty bread daily. sections of your local nurs- fertilizer (fish emulsion) Flour and warm water with a ery. The wavy edge of the to keep the plant sturdy little salt were mixed together toothed leaves add texture through the heat ofsummer, and placed in a keg, which a sprayer want something (In most cases, potting soil to grow or they would not is for pots and planting mix eliminate the competition, is for the ground, but the The trick to success is to find primary difference is how your gardening niche, rec- long they hold water. Using ognize your needs, desires planting mix for containers and limitations and grow! that will be outdoors in Two of the foremost lim- summer may allow you to itations prospective gar- decrease the frequency of deners face is lack of space water to twice a week in the and lack of time. If this is absence of rain.) Add two you, realize, pots change tablespoons of cottonseed everything. Countless books meal to the soil, blend in and have been written on con- plant the clump of chives in tainer gardening depicting the center. Water and enjoy. this reality: pored gardens Choose a similar size pot are versatile and little work and following the same beyond watering. Here are directions, add to your con- five very common cooking tainer herb garden some herbs to get you started. Spicy Globe Basil. This Chives are in the onion basil has tiny leaves and family. They have slender grows in a compact ball. green stems with two-inch Take clippings from the balls of light purple flowers tips of the plant to add basil at the top. They are great flavor to pizza, spaghetti or for a beginning herb gar- any Italian dish. Campfire Coffee Campfire coffee was made by mixing an egg yolk, or a combination of yolk, white and shell, with the coffee grounds before brewing. This practice added flavor and cleared murky coffee. If eggs were unavailable, a fish skin was substituted. A Taste of the West Clahber Pie Line a pie tin with crust. Sprinkle generously with sugar, then scatter a table- spoon of flour evenly over the sugar. Now put in the clabber by spoonfuls until the bottom of the pan is entirely covered, being careful not to break up the clabber more than can be helped. Then sprinkle another tablespoon of flour evenly over the clabber. Follow with more sugar evenly distributed over the flour using altogether for the pie about one and a half cups. Dust the top with grated nutmeg or cinnamon and bake. The taste of the pie depends upon the amount of sugar used and difference in sizes of pie tins makes a difference in amount of sugar. My directions are for a medium-sized tin. Always put flour next to the clahber, so as to thicken the whey as the clahber heats. Mrs. Lottie Hulett, Pure Food CookBook tlllllI I I I I ~ III