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.

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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Chocolate Bavarian Pudding

Chilled puddings are a great advantage to the busy housekeeper, as they may be prepared hours before needed, or the day before. There is no last minute hurrying in order to have something ready for a dessert course, and these are delicious in themselves.

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Potted Beef Balls

Otherwise called a meatloaf?
Meat had to be stretched in the 1930’s as much or more than any other food. This recipe was apparently used for sandwiches in the lunches that Great-great-aunt Jess packed everyday for the miners.

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Instructions for a Young Man Who Wants to Bake Bread

I was going to be away for a few days and my teenager and his friends wanted to bake bread while I was gone. “Can’t you just write down the directions?” they asked. Now my boys had watched the bread making process so many times, I couldn’t hardly believe they needed anything more than the measurements but if he wanted directions, what was I to do?
“You bet”, I replied.

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Potted Shoulder of Lamb with Yellow Turnips

Happy St. Patrick’s Day
I thought I would find some awesome corned beef recipes since the sisters were of Scots-Irish decent. To my surprise, they used lamb far more often than beef. They raised sheep and were able to do the butchering themselves.

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Inactivity Causes Fatigue

Fatigue is that overwhelming feeling of tiredness that warns us to rest and conserve our strength. Simple fatigue that follows continued activity can be relieved by lying down or taking a hot bath. Sometimes, however fatigue may plague a person who has done nothing to justify it.

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Corn Pudding

We think of pudding as a sweet dessert but ‘back in the day’ they were made with fruit, vegetables, bread and/or eggs. I might call this pudding more of a quiche.

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