A pilgrimage to resource efficiency 

Recipe

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.

Scotch Broth vs Lamb Broth

Every ounce of an animal was considered valuable and nothing went to waste. Here’s two different recipes for soups using the shoulder bone from the Potted Shoulder of Lamb recipe.

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Cream of Salsify Soup

I have to admit, I had no idea what salsify was. After doing some research, I found seeds and will be trying this new crop in my garden this year. You can find these rare, open-pollinated, Heirloom Garden Seeds at Victory Seeds.

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German Pancakes

Sheila shared her grandmother’s recipe for a German Pancake. I love that it gives the ingredient measurements by pan size. I had never thought about making one big pancake and cutting it like a pie to serve but what a FUN variation. Although the blender was invented in 1922 not everyone in 1930 owned one. I suspect many a homemaker used a handmixer.

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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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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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