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
