A pilgrimage to resource efficiency 

The Blogging Pilgrim

    Old world self-sufficiency in a new world … 

So much of our lives literally revolves around the kitchen. We eat all our meals together there, sharing the day’s challenges and successes. It served as the school room and the family room for playing games. Plans for the day and the future are discussed and solidified over food and drink. The bills get paid, records are kept and taxes figured there. Seeds are spread on the table while planning the garden and jars are sorted and filled there at harvest time. Quilts and clothes get cut and sewn on that table. Neighbors and friends are always welcome to share a cup of coffee and baked goods of the day. Wonderful memories reside in the kitchen while delightful new, little people come to add their chapters.

Fresh Pear Salads

A prominent nutritionist who has made a special study of fall and winter pears says: “The pear add minerals … especially alkaline ones; it provides bulk; it dilutes the caloric value of an otherwise too concentrated diet. Pears will contribute pectin and uronic acid necessary in overcoming abnormal conditions in the stomach and intestine and help to overcome toxins”
“Pears are adaptable to many food purposes. One never tires of them. They add freshness and zest to any meal!”
Did you know that RIPE pears have a gentle laxative effect upon the system?
For complete satisfaction … be sure they are ripe.

Fresh pears are preferable but canned pear halves can be substituted in these salad recipes with satisfactory results.

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Baked Fresh Pears

It is economy to bake a quantity at one time, and keep in icebox or cool place using as needed. Either recipe will remain delicious a week or more.

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Invest in Futures [cartoon]

My advice is to hedge your risky investments in the stock market, without leveraged instruments, in a diverse portfolio of commodities that you take possession of immediately for use in the future just in case unforeseen derivatives threaten volatile markets.

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Pear Custard Pudding

Pears have long been considered the aristocrat of fruits. Monarchs grew them in secluded gardens. The names of some of the leading varieties, “Beurre D’Anjou” and “Doyenne Du Comice”, suggest their royal origin. Only of recent years and in the rich orchard lands of the Pacific Coast have they been produced commercially in quantities to permit their being a regular partof the family diet. Because of their mildness and sugar-sweetness they can be eaten freely both by children and adults. They contain Vitamins A, B, and C and such minerals as calcium, phosphorous, iron and copper. Unless you plan to eat them immediately, pears should be purchased when slightly under-ripe. They will ripen to perfection at ordinary living room temperature.

This Pear Custard Pudding Recipe from the Great Depression works quite well with canned pears.

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French Vanilla Mousseline Sauce

This sauce makes an excellent foundation for a mousseline sauce.
Any sauce may be made mousseline sauce by adding the whites of an egg, beaten stiff, to the sauce while hot.
For a could mousseline sauce add to any cold sauce one-quarter cup whipped cream.

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