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.
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.
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.
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.
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.
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.
This beef recipe, disguised to resemble duck, was a special occasion dish for the family or one that was served to adults at a dinner party.
Soups, stews and casseroles are the best ways to “stretch” meat. Adding vegetables and pastas creates bulk that absorbs and blends with the flavor of the meat. This recipe was obviously used in the boarding house but can easily be cut in half or even quartered for today’s smaller family.
Sometimes, a single ingredient can make a dish an exciting variation when the palate is exhausted.
You don’t need a bunch of fancy ingredients to make ordinary food festive.
There are six varieties of pudding: steamed, boiled, baked, souffle´, chilled and frozen, Generally speaking, the most popular puddings are the baked, chilled, and souffle´ in the order given.
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