tag:blogger.com,1999:blog-241702372024-03-16T11:09:26.278+10:00 The Old Foodie A food history story and recipe every weekday of the year.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger2837125tag:blogger.com,1999:blog-24170237.post-75271022879423939442017-05-21T14:30:00.002+10:002017-05-21T14:30:49.293+10:00The Ceylon Dinner, 1875.<span style="font-family: Georgia, serif;">Over the years I have posted quite a
number of menus for late nineteenth century civic and other official dinners. </span><span style="font-family: Georgia, serif;">I think it is fair to say that, looked at with
modern eyes and tastes, those formal menus appear drearily predictable and
ponderous. They were, of course, also written in French, and I have no doubt
that the guests knew exactly the ingredients and style of each dish, </span><span style="font-family: Georgia, serif;"> </span><span style="font-family: Georgia, serif;">even if they had no other skills with the
French language.</span><br />
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<br /></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">The report of the dinner that I have for
you today suggests that these guests may have not, however, have always taken
the process quite as seriously as we tend to believe.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">The tradition of London’s “Ceylon
Dinners” continued for many decades in the late nineteenth and early twentieth
centuries, as a celebration of Britain’s imperial motives and achievements in
the country we now call Sri Lanka. An article in the <i>Hindu Organ</i>, of 29<sup>th</sup> January, 1908 briefly summarises
the rationale for the tradition:<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">The Ceylon dinner in England brings together all Ceylonese young
men who are at that time residents in the British Isles as also such
Britishers, retired officials and others, as have the welfare of the Ceylonese
at heart, and sympathise with their aspirations. The function affords an
opportunity for the sons of Ceylon scattered over in different parts of Great
Britain and Ireland not only to become acquainted with each other but also to ventilate
the grievances of their country in England before the British public.<o:p></o:p></span></div>
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<i><span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Hindu Organ</span></i><span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">, 29<sup>th</sup> Jan. 1908.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">The Ceylon dinner for which I am going
to give you the menu details today took place on January 22, 1875, and was duly
reported in the <i>Ceylon Observer</i>
(Colombo) a few months later – because the British folk doing their colonial
service in the far reaches of Her Majesty’s empire were ever keen to know what
was happening “at home.”<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">The writer begins:<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">For, there was a Ceylon dinner at the Criterion last night. Thirty
Ceylon men sat down to feed, in number two of the establishment at the corner
of Piccadilly Circus, John Anderson, Esquire, in the Chair; and there were the
Patriarch of Uva, the Patriarch of Dimbula, other Patriarchs and merchant
Princes, and last, though not least, Mr. John Capper, Prince of Editors. To begin with the beginning, this, what
follows was the <o:p></o:p></span></div>
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<b><span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">MENU OF THE BILL OF FARE.<o:p></o:p></span></b></div>
<div align="center">
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid white .5pt; mso-border-insideh-themecolor: background1; mso-border-insideh: .5pt solid white; mso-border-insidev-themecolor: background1; mso-border-insidev: .5pt solid white; mso-border-themecolor: background1; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;">
<tbody>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">(FREE
TRANSLATION)<o:p></o:p></span></div>
</td>
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<br /></div>
</td>
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<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Hors d”oeuvre.<o:p></o:p></span></b></div>
</td>
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<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Over-worked horse.<o:p></o:p></span></b></div>
</td>
</tr>
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<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Chablis<o:p></o:p></span></i></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Stable liquor.<o:p></o:p></span></i></div>
</td>
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<tr>
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<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Potage<o:p></o:p></span></b></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Pottage.<o:p></o:p></span></b></div>
</td>
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<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Tortue
li</span><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ée</span><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;"><o:p></o:p></span></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Tortured
lie.<o:p></o:p></span></div>
</td>
</tr>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Ponche </span></b><b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">à</span></b><b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;"> La
Romaine.<o:p></o:p></span></b></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Roman Punch.<o:p></o:p></span></b></div>
</td>
</tr>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
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<b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Poissons.<o:p></o:p></span></b></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Poisons<o:p></o:p></span></b></div>
</td>
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<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Saumon
– sauce homard<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Some
one’s saucy Hoer with <o:p></o:p></span></div>
</td>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Turbans
de merlans piqu</span><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">é</span><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;"><o:p></o:p></span></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Turban
and a marlin spike.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Marcobrunn.<o:p></o:p></span></i></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Mark and Burn.<o:p></o:p></span></i></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Entr</span></b><b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">é</span></b><b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">es.<o:p></o:p></span></b></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Entries.<o:p></o:p></span></b></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Supr</span><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ê</span><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">me de
volaille </span><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Calibri;">à</span><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;"> la financi</span><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">è</span><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">re.<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Supreme
wool oily tal de ral de ral de rido.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Heydsieck.<o:p></o:p></span></i></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Hide and Seek.<o:p></o:p></span></i></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Ris
de veaux piqu</span><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">é</span><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">aux petits pois<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Riddle
and woe of picked clean and skinned planters.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Dry Monopole.<o:p></o:p></span></i></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Dry mon and pale<o:p></o:p></span></i></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Relev</span></b><b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">é</span></b><b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;"><o:p></o:p></span></b></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Relief.<o:p></o:p></span></b></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Quartier
d’agneau.<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Hind
quarter of Agent with <o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;"> Salade.<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">aiyo
salad and sauce.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Rots.<o:p></o:p></span></b></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Faisans.<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Raw
Peasants.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Pluviers
dor</span><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">és.</span><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;"><o:p></o:p></span></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">The
goose that lays the golden eggs.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Entremets.<o:p></o:p></span></i></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Intermezzo<o:p></o:p></span></i></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Savarins
chaudes au curacoa<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Savvery,
hot, in curacao.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Charlotte
</span><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">à</span><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;"> la
Parisienne.<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Parisian
Charlottes.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Heidsieck.<o:p></o:p></span></i></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Hide and Seek.<o:p></o:p></span></i></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Dry monopole.<o:p></o:p></span></i></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Dry mon and pale.<o:p></o:p></span></i></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Ramequins
au fromage parmesan.<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Raman
comes into the garden, Maud of age.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Boudins
glac</span><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">é</span><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;"> au
fruits<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Buddha
glazed and fired.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Liqueurs.<o:p></o:p></span></i></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Liquors up.<o:p></o:p></span></i></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Dessert.<o:p></o:p></span></b></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Dessert.<o:p></o:p></span></b></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Ch</span></i><i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">â</span></i><i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">teau
Giscours 1864.<o:p></o:p></span></i></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<i><span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Port old and tawny.<o:p></o:p></span></i></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Café<o:p></o:p></span></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%;">Coffee.<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 166.25pt;" valign="top" width="333">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-bottom-themecolor: background1; mso-border-left-alt: solid white .5pt; mso-border-left-themecolor: background1; mso-border-right-themecolor: background1; mso-border-themecolor: background1; mso-border-top-alt: solid white .5pt; mso-border-top-themecolor: background1; padding: 0in 5.4pt 0in 5.4pt; width: 247.5pt;" valign="top" width="495">
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
</td>
</tr>
</tbody></table>
</div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 81.0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 81.0pt;">
<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">I have not come across such a “free
translation” of a standard menu of the era before, and I do wonder at the
motivation for it being provided. What do you think?<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 81.0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 81.0pt;">
<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">As for the recipe for the day, I have
chosen from </span><span class="MsoHyperlink"><i><span style="color: windowtext; font-family: Georgia, serif;">Savouries à la Mode</span></i></span><span class="MsoHyperlink"><span style="color: windowtext; font-family: Georgia, serif;"> (London,
1886) by Mrs. De Salis (Harriet Anne.)</span></span><span class="MsoHyperlink"><span style="color: windowtext; font-family: Georgia, serif;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 81.0pt;">
<br /></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; tab-stops: 81.0pt; text-align: center;">
<span class="MsoHyperlink"><b><span style="color: windowtext; font-family: Georgia, serif;">Ramequins au Fromage.<o:p></o:p></span></b></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; tab-stops: 81.0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: 115%; margin-left: .5in;">
<span style="font-family: "Georgia",serif;">Crumble a small stale roll and cover it
with a breakfastcupful of milk, which must be quite boiling; after it has <i>well</i> soaked, strain and put it in the
mortar with four ounces of Parmesan and four ounces of Gloucester cheese
grated, four ounces of fresh butter, half a teaspoonful of made mustard, a little
salt and pepper, and a saltspoonful of sifted sugar. These ingredients must be
all well pounded together with the yolks of four eggs, adding the well-whipped
whites of the eggs. Half fill the paper cases or china moulds with this, bake
them in a quick oven about ten to fifteen minutes, and serve hot as possible.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<br />
<table border="0" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-insideh: none; mso-border-insidev: none; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;"><tbody>
<tr>
<td style="padding: 0in 5.4pt 0in 5.4pt; width: 179.75pt;" valign="top" width="360">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
</td>
<td style="padding: 0in 5.4pt 0in 5.4pt; width: 3.5in;" valign="top" width="504">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
</td>
</tr>
</tbody></table>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com0tag:blogger.com,1999:blog-24170237.post-10960922195973215322017-05-14T10:48:00.003+10:002017-05-14T10:48:49.402+10:00Supper for Persons of Moderate Fortune, 1796.<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif;">Modern recipe writers generally note how
many persons a dish will serve, and they occasionally suggest accompanying
dishes or even complete menus. They don’t however, feel the need to advise how
many staff will be needed to serve a suggested menu. In previous times, when
servants were found in almost all homes, except those of the lowest classes, this
must have been most useful advice.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif;">The popular book <i>The Complete Family Cook; Being a System of Cookery, Adapted to the
Tables not only of the Opulent, but of Persons of Moderate Fortune and
Condition</i> (fourth edition, 1796) by Menon (writer on cookery) and S. Taylor
(writer on cookery) gave suggested menus for meals for different occasions, of
varying degrees of seriousness, requiring from five to twelve servers.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif;">Today I have chosen a supper menu from the
book, for your late 18<sup>th</sup> century self, on the assumption that you have
a moderate fortune and have five servants at your disposal. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b><span style="font-family: "Georgia",serif;">A Table of Twelve Covers for Supper, served
by Five.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">FIRST COURSE.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">A leg of mutton
roasted for the middle<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Four dishes (entr</span><span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">é</span><span style="font-family: "Georgia",serif;">es); veal
cutlets </span><span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">à</span><span style="font-family: "Georgia",serif;">
la Lyonnoise, a beef rump en matelote,<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">a duck with
turnips, two chickens en giblotte.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">SECOND COURSE.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">A sallad for the
middle.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Two dishes (plats
de r</span><span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">ô</span><span style="font-family: "Georgia",serif;">t);
a young turkey, a young duck.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">A plate with
oranges.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Plate with a remoulade
in a sauce [<i>pan?</i> <i>unreadable</i>]<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">THIRD COURSE.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Five small dishes,
(entremets); cheese-cakes for the middle, eggs with streaked bacon, <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Spanish chardons,
bread fritters, burnt cream.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">FOURTH COURSE.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Iced cheese for
the middle, or a bowl of fruit.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Compote of apples </span><span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">à</span><span style="font-family: "Georgia",serif;"> la Portugaise.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Compote of peaches.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Plate of
sweet-meats.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Two plates of
nuts.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Plate of grapes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif;">As the recipe for the day, I give you Burnt
Cream, from the same book.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<b><span style="font-family: "Georgia",serif;">Burnt
Cream.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif;">Put
two spoonfulls of flour, mixed by little and little with the whites and yolks
of four eggs, into a stew-pan, with half a spoonfull of orange-flower water,
and a little green lemon peel shred very fine: moisten them with a gill of
milk, and put in a little salt, and two ounces of sugar; let it simmer half an
hour over a flow fire, constantly stirring ; then put a bit of sugar, with half
a glass of water into your dish; set it upon a stove over a good fire, and let
it boil till of the colour of cinnamon, and then, pour in the cream: have<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif;">ready
a large knife to spread the sugar which remains on the rim of the dish upon the
cream, taking care to do it quickly.<o:p></o:p></span></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com0tag:blogger.com,1999:blog-24170237.post-62786844299369132502017-04-16T10:43:00.000+10:002017-04-16T10:44:06.898+10:00Potatoes for Breakfast, Dinner, Supper (WW I era)<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif;">An American “Southern Food Expert and
Lecturer” by the name of Bessie R. Murphy compiled and edited a wonderful set
of books called the </span><i style="font-family: Georgia, serif;">Three Meals a Day
Series</i><span style="font-family: "georgia" , serif;"> during World War II. Each volume was dedicated to</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif;">Somebody Somewhere<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif;">To be used by<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif;">Everybody
Everywhere<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif;">The editor explains her mission in the
Introduction:<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="color: #002060; font-family: "georgia" , serif;">This little series of books is a collection of tested and economical
recipes for everyday foods that are obtainable everywhere and suitable for any
of the three meals of the day. These recipes are written in plain, everyday
terms. They are not all original — the authors of many of them are unknown.
They form just a little series of everyday books for everybody from everywhere.
<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #002060; font-family: "georgia" , serif;">The World War gave every homemaker an opportunity to realize the
difference between use and abuse of foods. For years we have wasted much of the
bountiful supply of food produced by our country. Let us then not go backward,
but let us go forward, bending every energy to make lasting the benefit in
health and economy gained from a diet that not only eliminates extravagance and
waste in buying and serving, but also affords greater variety. <o:p></o:p></span></div>
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<br /></div>
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<span style="color: #002060; font-family: "georgia" , serif;">The recipes in this series call for flour, sugar, and butter. To
conserve these three foods just as long as our country and the peoples of
Europe need them is the loyal and patriotic duty of — not the other fellow —
but you.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif;">The principle concept was to give recipes based
on a single staple item which were suitable for one or more of the three main
meals of the day. I do love that theme. To date I have found volumes focused on
rice, corn meal, peanuts, legumes, salad and potatoes. I have featured several
of these in previous posts (see the links below) but have not so far covered
the potato – which is a strange oversight given that I have not yet met a
potato I didn’t like. Today I want to rectify that omission.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif;">Note that in the following recipes the
editor refers to the white potato as the “Irish” or “English” potato (<i>Solanum tuberosum</i>) to distinguish it
from the sweet potato (<i>Ipomoea batatas</i>)
– which, to add confusion to the puzzle, is in some regions referred to as the
yam (Family <i>Dioscoreaceae</i>) which it most certainly is not. Sweet potatoes are
covered in the second half of the book, and I will surely make them the subject
of another post in the future.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif;">So, how do you fancy your breakfast
potatoes? <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif;">For my American friends, who persist in calling
a scone a biscuit, and a biscuit a cookie (in spite of which I love you anyway)
I have chosen: <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b><span style="font-family: "georgia" , serif;">Irish Potato Biscuit<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 1.0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">1
cup mashed potatoes 1
tablespoon butter <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 1.0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">1
cup flour 1
tablespoon lard <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 1.0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">4
teaspoons baking powder ½
cup milk (scant) <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 1.0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">½
teaspoon salt<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "georgia" , serif;">Sift
the dry ingredients. Add these to the potatoes, mixing well. Work in lightly
the butter and lard. Add gradually enough milk to make a soft dough. Put it on floured
board, roll lightly to about inch thickness, cut in biscuit shape, place in
greased pan, and bake in hot oven.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif;">For my own breakfast, I have chosen <o:p></o:p></span></div>
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<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b><span style="font-family: "georgia" , serif;">Irish Potato Omelet<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 1.0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">1
cup potatoes (mashed) 3
teaspoons milk <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 1.0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">3
eggs ¼
teaspoon pepper <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 1.0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">1
teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">Break
the eggs and separate the yolks and the whites. Beat the yolks and add them to
the potatoes, beating until mixture is light and there are no lumps. Add seasoning.
Beat the whites until they are stiff and carefully fold them into the mixture.
Put the omelet into a well-greased frying pan and bake it in the oven until it
is brown. Turn the omelet out on a hot platter and serve it at once.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif;">For dinner, I feel sure that the concept of
cheesy mashed potatoes will not cause any international disagreement:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<b><span style="font-family: "georgia" , serif;">Baked
Irish Potato and Cheese<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 1.0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">2
cups cooked potatoes 2
tablespoons butter <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 1.0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">4
tablespoons grated cheese ¼
cup milk <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 1.0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">1
teaspoon salt <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">Run
the potatoes through a sieve, melt the butter in a saucepan, add the potatoes,
and mix well. Then add the milk, half the cheese, and the seasoning. Put into well-greased
baking dish, sprinkle the rest of the cheese on the top, and bake in hot oven
about 10 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif;">And for dessert, who can resist a doughnut?<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<b><span style="font-family: "georgia" , serif;">Irish
Potato Doughnuts<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-indent: .5in;">
<span style="font-family: "georgia" , serif;">1 ¼ cups sugar ½ teaspoon each nutmeg and cinnamon <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 1.0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">3
tablespoons butter 1 teaspoon
salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 1.0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">3
eggs 1
cup mashed potatoes<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 1.0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">1
cup milk Flour
to roll<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 1.0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">4
teaspoons baking powder <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">Cream
one-half of the sugar with the butter. Add the remaining sugar and the milk to
the well-beaten eggs. Combine the two mixtures. To the cooled potatoes add the
dry ingredients sifted together. Mix thoroughly, put on a well-floured board,
and roll out and cut. Fry a few doughnuts at a time in deep hot fat.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif;">It is supper time, and what better time to
use up leftover mashed potato and cold cooked meat? And as a bonus, you don’t need
to put the deep fryer away after dinner!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<b><span style="font-family: "georgia" , serif;">Irish
Potato Surprises<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 1.0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">2
cups mashed potatoes 1
egg<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 1.0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">¼
cup cold cooked meat Bread
crumbs<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-indent: .5in;">
<span style="font-family: "georgia" , serif;">¼ teaspoon salt Dash of paprika<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 1.0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">½
teaspoon onion juice 1
tablespoon parsley<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">To
the mashed potatoes, add the salt, pepper, onion juice, and half the parsley.
Mix well. Add the rest of the parsley to the chopped meat and season well.
Flatten out a teaspoonful of the potato mixture and place a teaspoonful of the
meat mixture in the center. Fold the potatoes around the meat, then shape into
a roll, being sure that the meat is well covered. Roll balls in bread crumbs,
then in the well-beaten egg, again in bread crumbs, and fry in hot fat until a
golden brown.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif;">As a final act of homage to the potato, I
give you the instructions from the book for drying your own potatoes:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<b><span style="font-family: "georgia" , serif;">Dried
Irish Potatoes<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">In
many parts of the country, owing to weather conditions and improper storage,
hundreds of bushels of potatoes spoil by rotting. To prevent this waste the potatoes
can be dried. Blanch the potatoes about 3 minutes in boiling water, remove,
peel, and slice or cut into cubes. Dry in the sun, in oven of the stove, or in
a homemade dryer. When they are dry, run them into a hot oven until heated
through. This will prevent bugs and weevils. Put into jars or cans. Soak the
potatoes ½ hour before using them.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<u><span style="font-family: "georgia" , serif;">Previous post from the Three Meals a Day
series:<o:p></o:p></span></u></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">From<i> Rice for Breakfast, Dinner, Supper. <o:p></o:p></i></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 10.0pt; line-height: 107%;"><a href="http://www.theoldfoodie.com/2009/10/rice-for-breakfast.html">http://www.theoldfoodie.com/2009/10/rice-for-breakfast.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-indent: .5in;">
<span style="font-family: "georgia" , serif; font-size: 10.0pt; line-height: 107%;"><a href="http://www.theoldfoodie.com/2015/12/rice-at-every-meal-1919.html">http://www.theoldfoodie.com/2015/12/rice-at-every-meal-1919.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 10.0pt; line-height: 107%;"><a href="http://www.theoldfoodie.com/2016/01/variations-on-theme-of-fried-rice.html">http://www.theoldfoodie.com/2016/01/variations-on-theme-of-fried-rice.html</a></span><span style="font-family: "georgia" , serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">From<i> Salads for Breakfast, Dinner, Supper. <o:p></o:p></i></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-indent: .5in;">
<span style="font-family: "georgia" , serif; font-size: 10.0pt; line-height: 107%;"><a href="http://www.theoldfoodie.com/2015/12/salads-for-breakfast-dinner-supper.html">http://www.theoldfoodie.com/2015/12/salads-for-breakfast-dinner-supper.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">From
</span><i><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">Legumes for Breakfast, Dinner,
Supper.</span></i><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
</div>
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<span style="font-family: "georgia" , serif; font-size: 10.0pt; line-height: 107%;"><a href="http://www.theoldfoodie.com/2014/07/the-bone-bean.html">http://www.theoldfoodie.com/2014/07/the-bone-bean.html</a><o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;"> </span><i><span style="font-family: "georgia" , serif; font-size: 11.0pt; line-height: 107%;"></span></i></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com0tag:blogger.com,1999:blog-24170237.post-91966374097073542522017-04-09T17:20:00.001+10:002017-04-09T17:20:26.086+10:00A Frenchman’s view of English food in 1823. <div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif;">In 1823 a French liberal economist
called Jérôme-Adolphe Blanqui visited England and Scotland. The narrative of
his travels was later published under the title <i>Voyage d’un jeune Français en Angleterre et en Ecosse, pendant l’automne
de 1823. </i>The book was discussed at length and quoted from quite extensively
in <i>The Westminster Review</i> (Vol. 4, 1825,)
a quarterly British publication founded by the political radical Jeremy Bentham.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif;">The editors of <i>The Westminster Review</i> justified their
interest in the book thus:<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif;">The book we are now going to notice is
neither the work of a slanderer of our women, our institutions and our manners,
like the famous performance of the Knight of the Hulks, alias the Chevalier
Pillet; nor is it the production of an outrageous Anglomane, furious in defence
of everything English, for no other reason than because he misunderstands our
language, and can misapply some misquoted passages from our poetry: but it is
the genuine effusion of a genuine Frenchman, sufficiently inclined to <i>libéralisme</i> of all kinds, and equally
disposed to regard with indulgence the barbarism of our customs, and with
horror our treatment of his great idol Bonaparte. It is in short a publication,
which will be looked upon in the French provinces, and among certain classes in
the French capital itself, as <i>an
authority</i> on the subject of England; and it is on this account, and because
we know that it expresses the opinion of nine-tenths of the French, on the
subject of English manners, that we shall notice it at so much length here.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif;">Naturally, what is of most
interest to us here on this blog is the French visitor’s view of English food:<o:p></o:p></span></div>
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<span style="color: #002060; font-family: "Georgia",serif;">…. At last the author is
introduced, "avec le cérémonial inévitable, dans la salle à manger (<i>dining-room</i>).<o:p></o:p></span></div>
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<span style="color: #002060; font-family: "Georgia",serif;">“The dinner, without soup,
consists of a raw and bloody beef-steak, plentifully powdered with pepper <i>and spices</i>, and covered with slices of
horse-radish, similar, in <i>appearance</i>
and size, to the chips which come from under the plane of the carpenter. The
beef-steak is immediately followed by a plate or two of vegetables in <i>naturalibus</i>, that is to say, plain
boiled: then a cruet-stand with five or six bottles, containing <i>certain drugs</i>, out of which you choose
the ingredients necessary for giving some taste to the insipid mess. Sometimes
a fowl succeeds these dishes of the <i>primitive
ages</i>: but the English themselves agree <i>that
chickens with them, are tougher than beef</i>, and therefore they prefer ducks.
I was thus enabled to understand, why our deck on quitting Havre was so crowded
with French fowls. [We appeal to every one who has ever been in France, whether
the flesh of French fowls does not resemble ivory in all but whiteness.] The
dinner finishes with a heavy tart made of cherries, plums, or apples, according
to the season— taking care always to leave the stones in them.”<o:p></o:p></span></div>
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<span style="color: #002060; font-family: "Georgia",serif;">So much for the dinner—now
for the wines and the dessert:<o:p></o:p></span></div>
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<span style="color: #002060; font-family: "Georgia",serif;">“The English have rather more
variety in their drinks: the porter, the small beer, and the ale, <i>which is between the two, and better than
either</i>. The wines in use are port, madeira, and sherry, which they drink
always without water, though abundantly charged with brandy. From thence,
perhaps, arises the bright scarlet complexions, injected with blue, and the
carbuncled noses of almost all the English gastronomes. After the raw beef and
potatoes were removed, we were consoling ourselves, in our absence from France,
by talking of its glory and its pleasures, when the waiter appeared with the
dessert, consisting of an enormous cucumber, flanked with four raw onions
bedded in watercresses: des gateaux <i>de
plomb</i> (plumb-cakes) worthy of their name, and what he called Cheshire
cheese. At the sight of these preparations for poisoning us, we all deserted
the table. Let it not be said that the description of a dinner is an
unimportant matter: besides, English good cheer being absolutely the same in
every inn, tavern, and hotel, in the three kingdoms, it is right to prepare
Frenchmen for the enjoyments they are to expect on the other side of the
channel.”<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif;"> One of the most popular English cookery books
at the time of M. Blanqui’s visit was <i>Apicius
Redivivus, or the Cook's Oracle</i>, by the eccentric Dr. William Kitchiner, first
published in 1817. The 1823 edition (I am not sure about the earlier editions)
includes a recipe for “Potatoes fried in Slices or Shavings” – which you may or
may not agree are a form of “chips,” “crisps,” or even “French Fries.” Take that, M. Blanqui.<o:p></o:p></span></div>
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<b><span style="font-family: "Georgia",serif;">Potatoes fried in Slices or Shavings.<o:p></o:p></span></b></div>
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<span style="font-family: "Georgia",serif;">Peel large potatoes, slice them about a
quarter of an inch thick, or cut them in shavings round and round, as you would
peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping.
Take care that your fat and frying-pan are quite clean; put it on a quick fire;
watch it, and as soon as the lard boil, and is still, put in the slices of
potatoe, and keep moving them until they are crisp; take them up and lay them
to drain on a sieve; send them up with a very little salt sprinkled over them.<o:p></o:p></span></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com0tag:blogger.com,1999:blog-24170237.post-2153374471215097842017-04-02T12:40:00.001+10:002017-04-02T12:41:46.145+10:00 A Passion for Passionfruit.<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
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<span style="font-family: "georgia" , serif;">A recent and ongoing glut of
passionfruit made me realise that this is a fruit I have not considered on this
blog so far, so today I want to remedy that situation. I hasten to add that the
glut was not of my own production or harvesting, but that of my sister who
lives in a tropical paradise in Far North Queensland. The embarrassment of
riches produced by the passionfruit vine in her rainforest backyard garden has
to be seen to be believed. And the same goes for the neighbours, who have the
same problem – the passionfruit vine growing, as it does, like the proverbial
weed in the tropics. Sadly, the 1700 km (over 1000 miles) distance between us
means that I cannot help out with the consumption, cooking, and preserving of
the fruit – and anyway, passionfruit is very cheap to buy here in subtropical
Brisbane.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">To help her out, I promised my
sister that I would find some recipes – historical of course - to inspire her. But
first, a few general points about passionfruit.<o:p></o:p></span></div>
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<i><span style="font-family: "georgia" , serif;">Passiflora
edulis</span></i><span style="font-family: "georgia" , serif;"> (the common passionfruit) is a vine which is
native to South America. The Anglicised common name was the inspiration of
seventeenth century Spanish missionaries who saw in its flowers features which
they interpreted as being symbolic of the crucifixion of Christ, and the few
days preceding it (called the Passion) which they then used in their strenuous
attempts to convert the indigenous folk to Christianity. They gave the flower
the name <i>flor das cinco chagas</i> or
"flower of the five wounds" which they determined represented the
wounds received by Christ at the crucifixion:<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "georgia" , serif;">The
five stamens: the 5 wounds.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "georgia" , serif;">The 3
stigmata: 3 nails used in the crucifixion.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "georgia" , serif;">The
pointed leaves: the Holy Lance<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "georgia" , serif;">Ten petals:
the ten faithful apostles.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "georgia" , serif;">The ‘corona’
of radial filaments: the Crown of Thorns<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "georgia" , serif;">The
tendrils: the whips used in the flagellation of Christ.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "georgia" , serif;">The
ovary (which is chalice-shaped) and receptacle: the Holy Grail.<o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-family: "georgia" , serif;">Passionfruit is
mentioned a number of times in Queensland newspapers in the 1860’s. As would be
expected, the plant thrived in the warm and humid climate. I can find no
evidence of early attempts to develop the passionfruit as a commercial crop, perhaps
because it grew like a weed in gardens and around homesteads, so there was no
incentive.<o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-family: "georgia" , serif;">A few mentions
from <i>The Queenslander</i> might give an idea of its status in the nineteenth
century: <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">1869:
The Qld. Horticultural Society report made mention of the fine preserves
presented at its show, which included passionfruit amongst the “most notable” <i><o:p></o:p></i></span></div>
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<span style="font-family: "georgia" , serif;">1870:
The Acclimatisation Society report of June 1870 noted the receipt of seed of <i>Passiflora macrocarpa</i> “a new and
gigantic passion-fruit.” <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">1873:
In an article “Weeds” <i>The Queenslander</i>
“<i>Passiflora edulis</i>, Sims.- Common
passion-fruit. This favourite South African fruit is now one of the commonest
plants of our scrubs.”<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">1880:
In December 1880, a correspondent to the newspaper proudly opined:<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">“Any
Victorian arriving in Brisbane at the present time, or even during the past
three weeks, could not help being astonished, if he looked into the fruit shops
at the early date of the ripening of our fruits. Grapes, water-melons,
rock-melons, peaches, passion-fruit, pineapples, and bananas are in abundance
and of excellent quality, if we except the peaches.”<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;"><br /></span>
<span style="font-family: "georgia" , serif;">1883:
In a short piece about climbing plants:<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">“The
common passion-fruit (<i>Passiflora edulis</i>)
is a rampant grower and an immense bearer… … it is astonishing the amount of
fruit it will carry in one season.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Passionfruit was a welcome addition to
fruit salads (still a popular use) and of course, jam, but it was some time
before recipes for the fruit became popular in newspapers. I have a selection
for you here, and hope you find them useful if you are lucky enough to have a
surplus thrust upon you in the future. <o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "georgia" , serif;">Passionfruit
Jam.<o:p></o:p></span></b></div>
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<span style="font-family: "georgia" , serif;">This
is made from the skins. Cut the fruit in two and take out the inside: take a quarter
of the skins and boil them in water until quite tender. Scoop out the pulp from
the shells with a spoon and add it to the seeds and juice. Add 1 lb. sugar to 1
lb. fruit and boil until of a proper consistency.<o:p></o:p></span></div>
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<i><span style="font-family: "georgia" , serif;">The
Central Queensland Herald</span></i><span style="font-family: "georgia" , serif;">
(Rockhampton) 24 November, 1932<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "georgia" , serif;">Passionfruit
and tomato jam</span></b><span style="font-family: "georgia" , serif;">.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Take
36 passionfruit, 4 lb. firm ripe tomatoes, sugar and water. Halve passionfruit and
scoop out pulp and seeds. Put skins in a preserving pan, cover with water
(about 2 pints), boil quickly for 1 hour and strain. Pour boiling water, over
tomatoes, remove skins, cut slightly and put into preserving pan, allowing 1
lb. sugar to every 1 lb. tomatoes. Measure passionfruit pulp and seeds and the
liquid from the skins, allow 1 lb. sugar to every pint and add tomatoes. Boil
all together quickly for 1 ½ hour or a little longer.<o:p></o:p></span></div>
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<i><span style="font-family: "georgia" , serif;">The
Central Queensland Herald</span></i><span style="font-family: "georgia" , serif;">
(Rockhampton) 24 November, 1932<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "georgia" , serif;">Passion-Fruit
Pulp.<o:p></o:p></span></b></div>
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<span style="font-family: "georgia" , serif;">This
is the method of preserving passion-fruit pulp: Take the glass jars with screw-top
lids and rubber rings, and put them into cold water in a large vessel, and bring
it to boiling point to sterilise. While the water is boiling, scrape the pulp
from the shells of the fruit, and boil it. without water for five minutes. When
finished have a piece of folded damp cloth on the table, and the rubbers ready.
Take out one jar at a time from the sterilizing vessel, and the jug or ladle,
which also should have been sterilised. Shake the water from the jars, but
avoid touching any part of the jars with which the fruit will come in contact.
Put the rubber ring on the jar and quickly fill to the very top with the
boiling pulp, and screw on the lid immediately, leaving the jar on the damp
cloth until cold. It will be more convenient if the pulp can be poured through
a wide mouthed funnel, and this also should be sterilised. It is most important
if the pulp, is to preserve perfectly, to exercise the greatest care regarding
the sterilizing of everything used. <o:p></o:p></span></div>
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<i><span style="font-family: "georgia" , serif;">Daily
Mercury</span></i><span style="font-family: "georgia" , serif;"> (Mackay) 7 July
1933.<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "georgia" , serif;">Passionfruit
Butter.<o:p></o:p></span></b></div>
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<span style="font-family: "georgia" , serif;">Ingredients:
Two ounces butter, 4 ounces sugar, 3 yolks eggs, 3 or 4 passionfruit.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Method:
Remove pulp from the passionfruit, strain. Put the liquid into a saucepan with
the other ingredients; stir over a low gas until thick.<o:p></o:p></span></div>
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<i><span style="font-family: "georgia" , serif;">Sunday
Mail</span></i><span style="font-family: "georgia" , serif;"> (Brisbane) 22 April,
1934.<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "georgia" , serif;">Passionfruit
Icing.<o:p></o:p></span></b></div>
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<span style="font-family: "georgia" , serif;">Ingredients:
Half-pound Icing sugar sifted, 1 passionfruit, about 1 ½ tablespoons hot water.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Method:
Mix the hot water and passionfruit together, add to the icing sugar, mix well,
and pour over.<o:p></o:p></span></div>
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<i><span style="font-family: "georgia" , serif;">Sunday
Mail</span></i><span style="font-family: "georgia" , serif;"> (Brisbane) 22 April,
1934.<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "georgia" , serif;">Passion
Fruit Wine.<o:p></o:p></span></b></div>
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<span style="font-family: "georgia" , serif;">Nine
dozen large passion fruit, 2 gallons of cold
water, 8 lb. white sugar, 1 oz. isinglass.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Mix
the passion fruit pulp with 1 gallon of cold water, let stand for 36 hours, stirring
occasionally and then strain through a jelly-bag. Take out the pulp, mix with
the second gallon of water and strain again. Then add the sugar, also
isinglass; which should be dissolved in a cup of hot water. Let all stand for
six or seven days to ferment in a wooden tub or crock, stirring two or three
times. Now strain again and bottle. Do not cork too tightly at first or the bottles
will burst. Store in a cool place and it will be ready for use in nine months. <o:p></o:p></span></div>
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<i><span style="font-family: "georgia" , serif;">Warwick
Daily News</span></i><span style="font-family: "georgia" , serif;">, 25 April 1942<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "georgia" , serif;">Passionfruit
Blancmange.<o:p></o:p></span></b></div>
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<span style="font-family: "georgia" , serif;">Ingredients:
twelve passionfruit, one pint water, three level tablespoons sugar, three level
dessertspoons cornflour, one egg.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Method:
boil passionfruit pulp and water for 15 minutes, then strin. Add sugar and
cornflour and boil another seven minutes, then yolk of egg and boil a minute
longer. When nearly cold, add stiffly beaten white of egg. Set mould in a cool
place.<o:p></o:p></span></div>
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<i><span style="font-family: "georgia" , serif;">The
Telegraph</span></i><span style="font-family: "georgia" , serif;">, 14 December,
1945<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "georgia" , serif;">Passionfruit
Cake.<o:p></o:p></span></b></div>
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<span style="font-family: "georgia" , serif;">Her
recipe for the ever popular passionfruit cake wins "The Telegraph"
competition prize today for Mrs Mattthews, Winsome Road, Salisbury. Here it is:<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Take
2 cups self-raising flour, ¼ teaspoon spoon salt, ½ cup shortening, juice and
seeds 1 passionfruit, 1 cup sugar, 2 eggs (well beaten), 1 teaspoon lemon
essence, cup milk. Sift flour and salt, cream shortening, add sugar gradualy, cream
together, until light and fluffy. Add eggs and essence slowly. Add flour after [?
Alternating] with milk, small amounts at a time. Add passionfruit. Bake in greased
cake tin in moderate oven for 25 minutes.<o:p></o:p></span></div>
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<i><span style="font-family: "georgia" , serif;">The
Telegraph</span></i><span style="font-family: "georgia" , serif;">, 99 January
1946.<o:p></o:p></span></div>
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<b><span style="font-family: "georgia" , serif;"> <o:p></o:p></span></b></div>
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<b><span style="font-family: "georgia" , serif;">Passionfruit
Pudding.<o:p></o:p></span></b></div>
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<span style="font-family: "georgia" , serif;">Take
three tablespoons shortening, 3 tablespoons sugar, 6 tablespoons self-raising
flour, pinch salt, 2 eggs, juice and pulp 6 passionfruit and a little lemon
juice.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Beat
butter and sugar to a cream and add beaten eggs, sifted flour and salt. Mix in the
passion-fruit pulp and lemon juice. Pour into a well-greased basin and steam
for 1 ½ hours.<o:p></o:p></span></div>
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<i><span style="font-family: "georgia" , serif;">Brisbane
Telegraph</span></i><span style="font-family: "georgia" , serif;">, 1 March 1954.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "georgia" , serif;">Previous passionfruit recipes on this blog:<o:p></o:p></span></div>
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<b><span style="font-family: "georgia" , serif;">Pumpkin Passionfruit Pie</span></b><span style="font-family: "georgia" , serif;"> (1915)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;"><a href="http://www.theoldfoodie.com/2011/11/pumpkin-pie-la-australie.html"><b>http://www.theoldfoodie.com/2011/11/pumpkin-pie-la-australie.html</b></a><span class="MsoHyperlink"><b><o:p></o:p></b></span></span></div>
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<span class="MsoHyperlink"><b><span style="color: windowtext; font-family: "georgia" , serif;">Passionfruit Cup </span></b></span><span class="MsoHyperlink"><span style="color: windowtext; font-family: "georgia" , serif;">(1941)<o:p></o:p></span></span></div>
<br />
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<span style="font-family: "georgia" , serif;"><a href="http://www.theoldfoodie.com/2013/12/beverages-of-season.html">http://www.theoldfoodie.com/2013/12/beverages-of-season.html</a><o:p></o:p></span></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com0tag:blogger.com,1999:blog-24170237.post-18779909296525682122017-03-26T12:17:00.000+10:002017-03-26T12:17:14.788+10:00Horseradish from the Drumstick Tree?<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-indent: .5in;">
<span style="font-family: "Georgia",serif;">There was a great deal of
interest in far north Queensland in the early decades of settlement in the
potential for developing profitable crops from exotic tropical plant species.
The experimentation was spearheaded by the Acclimatisation Society which
received many suggestions and samples from the general public as well as
scientists and agriculturalists. I came across a rather intriguing mention of a
suggested plant of interest (which I had never previously heard about), in <i>The Queenslander</i> of December 18, 1869. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif;">The
"mooringay," or horseradish tree—the fruit of which is about a foot
long and half an inch in diameter. It makes a delicious vegetable curry, and
the root of the tree is horseradish.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif;">The writer was incorrect, the root is not true
horseradish (<i>Armoracia rusticana</i>),
which is from the Brassica family, but it can be used as a substitute, as will
be revealed below.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif;"> The
tree referred too is more usually spelled “moringay”, so I had a few false
starts before I found any real information. <i>Moringa
oleifera</i> comprises 13 species and is indigenous to Africa, Madagascar,
western Asia and the Indian subcontinent. It is a medium-sized deciduous tree
which has been cultivated since ancient times and is used to produce a wide
range of products including food, medicine, animal fooder, fuel, fertilizer,
and has more recently been suggested as a potential source of biofuel. The tree
has two common names – “drumstick tree” from the large, elongated seed
capsules, and “horseradish tree” from the pungent root. I admit to not expecting
to find any early recipes using parts of the plant, but when I decided on the
obvious – the corpus of colonial Anglo-Indian literature – I hit the motherlode
in my first source.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif;"> The
full title of my source is too good to be shortened: <i>Culinary Jottings: A treatise in thirty chapers on Reformed Cookery and
Anglo-Indian Rites, based upon Modern English and Continental principles with
Thirty Menus for little dinners worked out in detail and an essay on our
kitchens in India</i> (5e, 1885) by “Wyvern” (Arthur Robert Kenney-Herbert.)
The British army colonel served in India for a number of years, and wrote about
Indian cookery for several newspapers, under the pseudonym “Wyvern.” <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif;"> From
the book, I give you several references to the use of the seeds and root of the
moringa:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="color: #2f5597; font-family: "Georgia",serif; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #2F5597; mso-style-textfill-fill-colortransforms: lumm=75000; mso-style-textfill-fill-themecolor: accent5; mso-themecolor: accent5; mso-themeshade: 191;"> “Horse-radish sauce” is the grand
standard adjunct to our national food, "the roast beef of old
England," and beef in India cries out for help far more piteously than its
rich relation far away. Horse-radish grows well at Ootacamund, and I once grew
some with success at Bangalore, but the scraped root of the <i>moringa</i>, or "drum-stick" tree,
provides so good a substitute that we may rest contented with a sauce thus
composed : — Scrape as finely as you can a cupful of the root shavings, simmer
them in half a pint of chicken broth; when done, thicken the broth custard-wise
with the yolks of three eggs beaten up with a dessertspoonful of tarragon
vinegar; add pepper, salt, and a very little grated nutmeg, and serve in a
sauce-boat.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="color: #2f5597; font-family: "Georgia",serif; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #2F5597; mso-style-textfill-fill-colortransforms: lumm=75000; mso-style-textfill-fill-themecolor: accent5; mso-themecolor: accent5; mso-themeshade: 191;"> A richer recipe suggests the
addition of a coffee-cupful of cream with the yolks of the eggs, and then to
let the sauce remain on the fire <i>en
bain-marie</i>, stirring well until it is very hot (but not boiling) and
serving it in a hot sauce-boat. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="color: #2f5597; font-family: "Georgia",serif; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #2F5597; mso-style-textfill-fill-colortransforms: lumm=75000; mso-style-textfill-fill-themecolor: accent5; mso-themecolor: accent5; mso-themeshade: 191;"> The cold form of this sauce is
perhaps the easiest, and I think as nice as any: — you simply rasp the <i>moringa</i>, or horse-radish root, till you
have a cupful of fine scrapings, and mingle them with an ordinary <i>mayonnaise</i>, or <i>tartare</i> sauce, iced. Cream is, of course, a great addition, but the
usual mixture of eggs, oil, mustard, and vinegar, will give you a good result.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif;">And another recipe for a dish given in one
of the thirty menus:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<b><span style="color: #2f5597; font-family: "Georgia",serif; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #2F5597; mso-style-textfill-fill-colortransforms: lumm=75000; mso-style-textfill-fill-themecolor: accent5; mso-themecolor: accent5; mso-themeshade: 191;">Moringakai au gratin<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="color: #2f5597; font-family: "Georgia",serif; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #2F5597; mso-style-textfill-fill-colortransforms: lumm=75000; mso-style-textfill-fill-themecolor: accent5; mso-themecolor: accent5; mso-themeshade: 191;">If you sunmon up
courage to try this homely dish, you will often order it again. Buy enough
young moringa pods to yield seeds enough to fill a little pie-dish. Boil them,
and scrape out the seeds, and the tender flesh inside the pods, into a basin:
stir into this a table-spoonful of cream, or a coffee-cupful of milk in which
the yolks of two eggs have been well beaten; season with salt and pepper, and
add a few drops of anchovy essence; pass this into a well buttered pie-dish,
and grate over the surface a good layer of Parmesan or any nice mild dry
cheese. Bake for a quarter of an hour, and serve. If you can bake and serve the
mixture in silver <i>coquille</i> shells, —
one for each guest, — the <i>entremets</i>
will, of course, look nicer.</span><span style="font-family: "Georgia",serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif;">Apparently the Mt. Coot-tha botanic gardens
have a specimen of the moringa. I must check it out soon, and take some photos!<o:p></o:p></span></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com0tag:blogger.com,1999:blog-24170237.post-72031204056685662592017-03-19T06:39:00.000+10:002017-03-19T06:39:02.291+10:00Feminine Food: “Food That Looks Pretty” (1934)<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 81.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span class="MsoHyperlink"><span style="color: windowtext; font-family: Georgia, serif;">Last week I gave you some ideas on how to “<a href="http://tinyurl.com/hpewust">feed the brute</a>,”
1930’s style. </span></span><span style="color: windowtext; font-family: Georgia, serif;">This week I am delighted to provide,
from the same era, some alternatives for the more girly members of your family.
The information, which I am sure you will find most informative and
entertaining, comes from the same source – the scripts from </span><i style="color: windowtext; font-family: Georgia, serif;">Housekeepers’ Chat</i><span style="color: windowtext; font-family: Georgia, serif;">, a regular program
from the United States Department of Agriculture Radio Service. Today’s story
is from Monday, May 7, 1934.</span></div>
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<span class="MsoHyperlink"><b><span style="font-family: Georgia, serif;"><span style="color: #073763;">Feminine Food.<o:p></o:p></span></span></b></span></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #073763;"> A while ago
— sometime in March, I believe — you and I had a chat about meals for men.
Remember? We discussed what to put on the menu to suit the typically masculine
taste. And we came to the conclusion that men generally prefer simple, hearty
fare to dressy dishes, that they like old-time, substantial food to novelties
or frills. For example, most men will choose corned "beef any time to
dainty "bits like sweetbreads or squab. And we agreed that men generally
liked roasted or broiled meats best, that they count on the old reliable Irish
potato with meat, that they like plain, simple vegetables and salads, and that,
if they have a sweet tooth, they will incline toward pie and ice cream rather
than any other kind of dessert. <o:p></o:p></span></span></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #073763;"> But when
you're having just women in to a meal, that's quite another story. When you're
entertaining the girls at a bridge luncheon, say, or when you're having the
other wives in to a May-morning breakfast or a springtime tea, then you'll probably
reverse many of these rules about menus for men. You know how we women are.
When we're out by ourselves, our taste in the food line is usually very
different from that which would please our husbands. Feminine inclinations
generally are toward light, dainty food and away from calories. We enjoy the
frills. We like food that looks pretty. And we like novelty dishes — new ways
of cooking or serving. <o:p></o:p></span></span></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #073763;"> Colorful
fruits and vegetables appeal to us. That's one reason why tea rooms catering to
women so often make a specialty of good-looking salads, vegetable plates, and
fruit desserts. A successful restaurant in New York made a report on pies
recently. The report said that mince and apple pies were most popular with men,
but that lemon chiffon pies were the biggest sellers to women guests. Frills
again, you see. <o:p></o:p></span></span></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #073763;"> Men enjoy
strong flavors and high seasoning. Women, on the other hand, often prefer the
more delicate, subtle flavorings and seasoning. Men like onions and strong
cheese and catsup and chili sauce and so on. Women prefer only a delicate trace
of onion flavor generally; they'll usually choose milder cheese; and less of
the highly seasoned sauces. <o:p></o:p></span></span></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #073763;"> Quantity
appeals to men. They like hearty food in generous amounts. Appearance and
daintiness appeal to women. The time to plan your table decorations with the
greatest care, the time to work out a pretty color scheme in the menu, and to
exhibit your best china and linen — the time to pay the greatest attention to
appearances, especially to the so-called "little touches," is when
your guests are <u>women</u> . I heard someone say the other day that women
wanted quality and men <u>quantity</u> in food. I shouldn't express it quite as
strongly as that. But certainly women prefer small, perfect dishes, rather than
large helpings. They would rather have a tiny chicken pattie, say, that was
cooked to the queen's taste, than a large slice of roast beef or a big steak.
The feminine eye and appetite will appreciate clever and dainty garnishing, and
new and pretty ways of serving food. <o:p></o:p></span></span></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #073763;"> Spring and
early summer seem to be ideal seasons for feminine parties. You can feature the
more delicate shades in your table decorations and in your menu. You have the
delicate colors of the spring flowers as your guides. And you have the new
tender garden fruits and vegetables for your menu. Spring flowers, new garden
foods, new spring clothes — somehow they all go together. <o:p></o:p></span></span></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #073763;"> A feminine
company meal doesn't have to be expensive, either. The food nay be low in cost
and you never need to serve large amounts. But everything on the menu must be
delicious in flavor and attractive to look at. <o:p></o:p></span></span></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #073763;"> Suppose now
that we plan a May luncheon party, maybe for your bridge club, maybe for some
other feminine occasion. This is a medium-priced menu with emphasis on delicate
color and flavor. <o:p></o:p></span></span></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #073763;"> Individual
rice rings filled with cream salmon; New green peas; Cloverleaf rolls or tiny
cheese baking powder biscuit served piping hot; Spring salad of garden greens
or garden vegetables; for dessert, Rhubarb or strawberry tarts; Tea or coffee. <o:p></o:p></span></span></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #073763;"> Just a word
about making those rhubarb tarts. They're very simple. Some people like them
made with a meringue over the top. Personally, I like just the rhubarb with no
meringue. I like to see that delicious pink color suggesting springtime. <o:p></o:p></span></span></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #073763;"> Well, bake
your little pastry shells on the back of a muffin tin. Fill the shells with
rhubarb sauce. You remember that when we spoke of making sauce we suggested
dropping the diced rhubarb into a thick hot syrup and cooking gently until the
rhubarb was tender. We also suggested that you could make sauce just by mixing
the rhubarb with sugar and cooking. Always cook rhubarb gently so it will hold
its shape. Never remove the skin. That gives the sauce its attractive color. <o:p></o:p></span></span></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #073763;"> Some people
like rhubarb tarts made spicy with the addition of nutmeg or even a bit of
cinnamon. Other people like it cooked with a little orange or lemon peel. You
suit yourself about that. Also suit your own taste about the meringue. <o:p></o:p></span></span></div>
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<span style="font-family: "Georgia",serif; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #073763;"> Once more —
that menu: Individual rice rings served with creamed salmon; New green peas;
Cloverleaf rolls or tiny hot cheese biscuit; Spring salad; Rhubarb tarts;
Coffee or tea.</span><o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif;">The recipes for the day come from the same
era as the article above, but from the other side of the Atlantic. I give you the
ideas for variation on a theme of rhubarb tart (including one topped with
meringue) from a feature on seasonal rhubarb recipes which appeared in the <i>Manchester Guardian</i> of March 9, 1936.<o:p></o:p></span></div>
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<b><span style="font-family: "Georgia",serif;"><span style="color: #073763;">Rhubarb
in Season<o:p></o:p></span></span></b></div>
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<span style="color: #073763;"><b><span style="font-family: "Georgia",serif;">Some
Recipes</span></b><span style="font-family: "Georgia",serif;"><o:p></o:p></span></span></div>
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<span style="font-family: "Georgia",serif;"><span style="color: #073763;"> ….
Several varieties of rhubarb tart can be made, and these are a pleasant change
from apple. Here is one. Line a pie-dish with short or puff pastry. Stew three
or four sticks of rhubarb with very little water and some sugar until
half-cooked. Beat together the yolks of two eggs and two tablespoonfuls of
sugar, add the grated rind of half a lemon, and mix with the rhubarb. Put the
mixture on the pastry and bake in a moderate oven until it is cooked. Whisk the
whites of the eggs to a stiff froth, fold lightly in two tablespoonfuls of
castor sugar and pile it on the tart. Sprinkle more sugar on the top and put
into a cool oven to set the meringue.<o:p></o:p></span></span></div>
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<b><span style="font-family: "Georgia",serif;"><span style="color: #073763;">With Figs.<o:p></o:p></span></span></b></div>
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<span style="font-family: "Georgia",serif;"><span style="color: #073763;">Rhubarb and figs are a good mixture. Choose
the plump cooking figs usually sold on strings, and cut them into pieces. Cover
a pie plate with pastry, put on it a layer of figs, then the rhubarb cut in
pieces. Sprinkle liberally with sugar, add more figs, and cover with pastry. Bake
for at least an hour, in a hot oven at first, then reducing the heat. Should
the figs be at all hard, it is preferable to soak them in water overnight.
Rhubarb and pear, rhubarb and pineapple, or rhubarb and banana can also be
tried</span>.<o:p></o:p></span></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com0tag:blogger.com,1999:blog-24170237.post-10163443989014509142017-03-12T08:27:00.000+10:002017-03-19T06:13:59.269+10:00Menus for Men: Feed the Brute, 1934.<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
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<span style="font-family: "georgia" , serif;">As regular readers know, one of the sources
I return to regularly is the scripts of The United States Department of Agriculture
Radio Service program called <i>Housekeepers’
Chat</i>, which aired regularly during the 1920’s and 1930’s. They always offer an interesting historical
perspective.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Today’s story is from the program of March
26, 1934.<o:p></o:p></span></div>
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<b><span style="font-family: "georgia" , serif;">Menus for Men.<o:p></o:p></span></b></div>
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<span style="font-family: "georgia" , serif;">How
about this matter of the way to a man's heart. We women have often been told
that food is what takes us there. But that's rather indefinite advice to go to
work on. Another humorous maxim says, "Feed the brute." Also
indefinite. Feed him <u>what</u>? We need to know what kind of food appeals
especially to masculine taste, what certain dishes he likes best, and what kind
of menu pleases him. For example, suppose that you have some men guests coming
to dinner tonight and want to serve them <u>their</u> idea of a perfect meal.
What will you plan for the bill of fare? <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Well,
I listened the other day to a group of men discussing their ideas versus their
wives' ideas of satisfying food. And I'll pass on their remarks to you for what
they are worth. How and then a man's viewpoint on matters of food is very
enlightening. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">The
tall, dark man sitting in the corner began the discussion by saying, "Women
are funny, aren't they? They all seem to like real he-men. In general their
movie favorites are all of the knock-down and drag-out type. Yet when it comes
to meals, they will go on serving their husbands or their men guests feminine
food — you know, dainty, fluffy- ruffles dishes, dabs of nothing all dressed
up." <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Another
man in the group agreed, "Yes, sir, that's just the way it goes. I've
often told my wife that she can't appease a man's appetite with a fruit salad
or a bit of marshmallow whip. I've often said to her, 'For goodness' sake, let's
have some muscle and brawn food for once!" <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Still
another man added, "Why don't they save their dainties for women's luncheons
and teas and give us some real food when we come home?" <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">In
general they all agreed that the food they liked best was simple, substantial
fare; that they preferred corned beef any time to delicacies like sweetbreads
and squab; that they liked broiled or roasted meats best, and vegetables simply
cooked and simply served without sauces; they preferred simple salads with just
plain French dressing, and desserts like those two old-timers — pie and ice
cream. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">From
that conversation I decided that no matter how cultured or refined a man may
become, nor how far he has left his football days behind, still his ideas about
food don't change much. He still prefers plain fare to dressed up food. And
he's still a carnivorous animal and likes steak and roast beef usually better than
the daintier meats. And in spite of present day diet fads that rule it out, most
men feel that no dinner is complete without the good old potato in some form or
other. Men also like highly seasoned foods. They're fond of onions. They're fond
of strong cheese. They like catsup and chile sauce and so on. You may be so
refined that you shudder at the thought of strong- smelling cheese, but for the
sake of household happiness, better have it on the table once in a while, so your
husband won't have to leave home to satisfy his appetite. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">As
for this matter of meal plans, I gathered from the remarks on all sides that
the masculine ideal of a menu starts with soup, continues with meat or fish and
potatoes and ends with a plain salad, crackers and cheese, and coffee. A man with
a sweet tooth may want ice cream or pie or stewed fruit for dessert. Other men
may want one good cooked vegetable besides potatoes with the main course. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Well,
of course, I'm repeating to you the conversation of just one group of men.
Tastes may differ. But I think this group voiced the opinion of the sex in
general. Have you ever noticed what specialties are featured in men's clubs?
They're usually dishes like roast beef and Yorkshire pudding or beef and kidney
pie or some other plain substantial food. This is the kind of food </span><span style="font-family: "georgia" , serif;">universally
served in England where everything is planned to please the men.</span></div>
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<span style="font-family: "georgia" , serif;">The
soups men like are generally the heavier soups, bean or lentil soup, onion soup
with cheese, chowders and oyster stew. Men like Boston baked beans with brown
bread. They like calf's liver and bacon. Among the Lenten main dishes they like
Welsh rabbit and broiled fish steak. They like big baked potatoes and French
fried potatoes. For dessert, you'll find them pleased with deep-dish apple pie,
cherry pie, strawberry shortcake and plain ice creams. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">So
much for my report on a masculine conversation. Now let's plan a dinner to suit
men guests. Let's start the meal with a tomato juice cocktail, seasoned with
onion juice, a bit of horseradish and so on. Then let's have a planked steak or
just a thick broiled steak. Baked potatoes and French fried onions next. And
green beans with butter. For dessert, deep-dish apple pie. You can make it
"a la mode" if you like it. Finally, coffee. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">Once
more. Tomato juice cocktail; Broiled steak; Baked potatoes; French fried
onions; Green beans buttered; Deep-dish apple pie; Coffee.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif;">Rather unusually for the program, this
episode did not give an actual recipe for any of the dishes mentioned. The
French Fried Onions leapt out at me as being the most “knock-down and drag-out”
dish on the menu so I went in search of contemporary instructions for cooking them.
Serendipitously the search led me to a little booklet called <i>French Frying</i>, published by the Home
Economics Department of the Procter & Gamble company in 1932 in support of
their popular product, Crisco.<o:p></o:p></span></div>
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<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<b><span style="font-family: "georgia" , serif;">French
Fried Onions (<i>flour coated</i>)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">Cut
large onions into slices about ¼ inch thick. Separate slices into rings. Dip
rings into milk, dredge with flour, and fry in deep Crisco heated to 365<sup>o</sup>-375<sup>o</sup>F.
or hot enough to brown an inch cube of bread in 60 seconds. Drain. Salt
slightly.<o:p></o:p></span></div>
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<br /></div>
<br />
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<span style="font-family: "georgia" , serif;">You will be pleased to know that some weeks
later, the program did feature <i>Feminine
Food</i>. I will be sure to give the insights from that script, at a date in
the near future.<o:p></o:p></span></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com3tag:blogger.com,1999:blog-24170237.post-46373726261253429812017-03-05T14:44:00.002+10:002017-03-05T14:44:31.815+10:00Give them Bread, not Muffins or Cake.<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">“Muffins” are, if
we are honest enough to admit it, simply an excuse to eat cake for breakfast.
Or at least they are nowadays. Once upon a time, in a land far, far, away – by which
I mean when I was growing up in the north of England - a muffin was what we now
are forced to refer to as an “English” muffin. The distinction is now necessary
to avoid confusion with the modern usurper of the name – the cup-cakey, dare I
say, “American,” version. The “original” muffin was made from a yeast-leavened
batter on a hot griddle, and commonly served split and toasted. With butter of
course. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">A similar
situation exists with Banana Bread, Gingerbread, Coconut Loaf, Date Loaf and
other similarly named baked goods. The names of these breakfast and tea-time
staples comes from their bread-like shape of course, and they do lend an air of
plain respectability to the items, making us feel less greedy and indulgent
about eating cake yet again. Do you agree?<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">Some time ago, I gave you a recipe for “real”
<a href="http://www.theoldfoodie.com/2013/12/real-coconut-bread.html">coconut (cocoa-nut) bread</a> from Eliza Acton’s marvelous work <i>The
English bread-book for domestic use</i>
(1857.) This is a yeast-risen bread whose sweetness derives solely from the included
grated fresh coconut (cooked in milk.) In the same story was a World War 1
recipe for “real” carrot bread – again, leavened with yeast, and with no added
sugar.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">I am returning to
the theme today, with another recipe from Acton’s <i>The English bread-book for domestic use. </i>This time, it is a variation
on a basic bread, not cake, recipe, with ginger flavouring. I have not tried
this myself, but intend to very soon. Let me know if you make it too!</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ginger
Loaf, or Rolls.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">Mix
intimately two ounces of good powdered ginger,—called in the shops prepared
ginger,— and a little salt, with two pounds of flour, and make it into a firm
but perfectly light dough with German or brewers' yeast, in the usual manner.
Bake it either in one loaf, or divide it into six or eight small ones.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">Flour,
2lbs.; prepared ginger, 2oz.; little salt; German yeast, ½ oz. , or fresh
brewers' yeast 1 large dessert-spoonful; milk, or milk and water, 1 pint: to
rise one hour or until quite light: to be kneaded down and left again to rise
until light.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Remark</i>. — When diarrhoea or other complaints of a similar nature
are prevalent, this bread will be found of excellent effect, especially in
travelling; far better, indeed, than many of the compounds to which people have
recourse to avert disturbance of the system. The proportion of ginger can be
much increased if desired; but the bread should not then be habitually eaten
for a long continuance, as the excess of any stimulating condiment is often in
many ways injurious. Rather less than the pint of milk will often prove
sufficient.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">Finally, I offer you an alternative idea
which is a compromise of sorts: a type of soda-bread with about 4 ounces (114
gm) of sugary stuff to a pound (454 gm) of flour.<o:p></o:p></span></div>
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<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">Ginger Treacle Bread.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif;">You require 1 lb. flour, 3 oz. butter, 2
oz. sugar, 2 tablespoonfuls treacle, 1 teaspoonful (level) baking soda, a pinch
of salt, 1 teaspoonful ground ginger, buttermilk or milk and water to mix.
Sieve all dry ingredients together and rub in butter. Mix treacle and milk
together by slightly warming, and stir into the dry ingredients to make a
medium dough. If you have not buttermilk, a mixture of milk and water is good
to mix. Form into round loaves about two inches thick or put into greased bread
tins. Bake in moderately hot oven about thirty minutes till brown and firm. –
Kathleen O’Leary, ad 10, Castelnau Gardens, London, S.W. 13.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<i><span style="font-family: Georgia, Times New Roman, serif;">"Readers' Recipes." Sunday Times
[London, England] 21 May 1939<o:p></o:p></span></i></div>
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The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com0tag:blogger.com,1999:blog-24170237.post-18855225162044336562017-02-26T17:55:00.001+10:002017-02-26T17:55:06.124+10:00Dinner with Victor Hugo, 1872.<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Today, February
26, is the anniversary of the birth of the famous French writer, Victor Hugo,
in Besançon, in 1802. Quite serendipitously, I very recently happened across
the menu for a dinner hosted by Hugo in Paris, in about 1872, and although I
have no reason to suspect this was a birthday dinner, I thought it would be fun
to give it to you on this day.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">The menu
is included in <i>The Food Journal</i>
(London, 1872-3) in an article on French banquets.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;"> </span><span style="font-family: Georgia, serif; font-size: 12pt;"> </span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">RECENT FRENCH BANQUETS.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">The <i>menus</i> of carefully arranged Parisian
dinners, especially when given as early as possible so as still to be in
season, which is later in England than in France, are always welcome to <i>gourmets</i> and <i>chefs</i>, so, without further prelude, we subjoin the bills of fare of
two remarkable banquets which have recently taken place.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">… The
second banquet was given by Victor Hugo to the director and company of the Odéon,
and the friends whom the author of "Ruy-Blas" had met at the first
representation of that admirable play, since the fall of the Empire. The number
of guests was sixty, and included many names known in the gastronomic, as well
as in the literary world. The host sat between Madame Lambquin and Mdlle. Sarah
Bernardt, and amongst the company were Théophile Gautier, Saint-Victor, Arsène
Houssaye, Vacquerie, Armand Gouzien, Louis Jourdan, Mélingue, Meurice,
Geoffroy, Ernest Blum, Ulbach, Pierre Berton, and many more writers and actors.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">MENU.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">POTAGES.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Comtesse, Brunoise, Bisque.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">HORS D'CEUVRE.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Crevettes.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">RELEVÉS.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Truites saumonées, sauce vénitienne.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Présalé de Béhague à la Richelieu.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">ENTRÉES<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Canetons de Rouen aux oranges.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Ortolans à la Marion Delorme.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Sorbets au kirsch.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">ROTS.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Dindonneaux et cailles.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">ENTREMETS.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Salade de légumes à la Dauphine.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Artichauts à l'Espagnole.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Pois de Paris à la bonne femme.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Buissons d'écrevisses au vin du Rhin.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Glaces à la Neubourg, Brioches mousselines.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">DESSERT.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Raisin, Noir et Blanc, Prunes, Pêches,<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Amandes, Cerises,<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Abricots, Figues, Groseilles, Fraises.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">VINS.<o:p></o:p></span></div>
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<i><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Premier Service.<o:p></o:p></span></i></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Saint-Emilion en carafes,<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Xérès frappe, Sauterne rafraîchi,<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Champagne frappé.<o:p></o:p></span></div>
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<i><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Deuxieme Service et
Dessert.<o:p></o:p></span></i></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Pichon-Longueville, Chambertin,<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Vins d'Espagne.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">To those
unacquainted with the French language, or the technicalities of the French
cuisine and manage, should any such exist amongst the readers of the <i>Food Journal</i>, two or three words in
explanation of the above menus may not be unacceptable.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">In the
first place, <i>Présalé </i>stands for gigot
<i>présalé</i>, or leg of saltmarsh mutton,
the only kind of French mutton that deserves the name. Then with respect to the
wines, it will be seen that one in each menu is <i>en carafe</i>, that is to say, placed on the table in decanters, to be
drunk with water, while the champagne is in each case <i>frappé</i> or iced, as is the sherry in the latter <i>menu</i>, while the sauterne is only <i>rafraîchi</i>, or moderately cooled.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">As
the recipe for the day, I have chosen a recipe for artichokes from <i>The Treasury of French Cookery</i> (London,
1866) by Harriet Toogood.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">ARTICHOKES.—ARTICHAUTS À LA BARIGOULE.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Boil the
artichokes in broth until they are sufficiently done to enable you to remove
the hairy part, or choke, in the centre. Drain them. Fill the artichokes with a
stuffing of mushrooms, parsley, shallots, salt, pepper, butter and oil, all
pounded together. Arrange the artichokes on a buttered dish. Pour in a little
broth and white wine, and put the dish on a stove. When they are done, sprinkle
them with a sauce made of the same articles as the stuffing. It should be
clear.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">ARTICHOKES.—ARTICHAUTS À LA BARIGOULE.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 10.0pt; line-height: 115%; mso-bidi-font-size: 12.0pt;">SECOND RECEIPT.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Take four
artichokes. Trim them up. Remove the choke in the centre. Scald them lightly.
Take parsley, mushrooms, shallots, chopped up and well seasoned. Fry it so as
to remove its strong taste. Mingle it with about half a pound of butter and an
equal quantity of scraped bacon. Fill the insides of the artichokes with this
mixture. Bind them up and put them into a stewpan with some slices of bacon. Put
in three or four spoonfuls of oil, and dress them with a gentle heat. The fire
should be over as well as under them. Serve with thickened gravy.<o:p></o:p></span></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com1tag:blogger.com,1999:blog-24170237.post-24620017113421627162017-02-19T14:32:00.000+10:002017-02-19T14:32:20.771+10:00The Cheese Ration: Digestible Dishes, 1941.<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">I have
talked about rationing in Britain in WW II on a number of occasions in the
past, but there is always more to explore on the subject. I am thinking of
cheese today. Cheese rationing began in May 1941 and remained rationed until
1954 – nine years after the war finished. At its most severe, the amount
allowed for most folk was an almost-negligible one ounce per person per week
(vegetarians and workers in some industries got more.) Over the next thirteen
years the most common allowance was four ounces a week, with a glorious period
in July 1942 when it was the luxurious amount of eight ounces a week. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Methods of
making the most of the cheese ration were regularly included in the Food Facts
leaflets published weekly by the British wartime Ministry of Food, and in
newspaper columns across the land. Today I bring you an article from <i>The Manchester Guardian </i>published a few
weeks in advance of the formal beginning of cheese rationing.<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">THE
CHEESE RATION<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Digestible
Dishes<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">The
cheese ration can be made to go much farther, and, incidentally, it will be
more digestible of cooked or grated than if eaten raw. It should be remembered
that cheese is a highly concentrated food as it takes approximately a quart of
milk to make a quarter of a pound of cheese. As cheese contains natural protein
of high value, to get the most out of the ration it should be used as a main
dish on a meatless day. In warmer weather it can be well used in a salad. The
following, eaten with brown bread and butter or margarine, makes a perfectly
balanced meal of high nutritive value. At the bottom of a dish put some cold
sliced potatoes. These should be well seasoned and mixed with some salad cream
or oil and vinegar dressing. Put round the dish some heaps of grated raw carrot
and tufts of whatever green stuff is available. While lettuces are dear,
shredded cabbage makes a good substitute. Grate the cheese into a mound in the
centre. <o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">When
cooking cheese, remember that great heat will harden it and render it
indigestible. A nourishing dish for four people can be made with two ounces of
cheese; it makes an excellent substitute for meat or fish. Grate the cheese and
put in a bowl with three and a half ounces of breadcrumbs and a tablespoonful
of margarine. Add a pint of milk just off the boil, salt and pepper, and two
beaten eggs. A teaspoonful of made mustard can be added also. Mix all well
together, put in a greased pie-dish, and cook in a very moderate oven until
just set. Cheese turnovers are very savoury. Just stir the grated cheese into a
very little thick white sauce and put portions on rounds of thinly rolled out
pastry. Turn over and fasten down. Bake in a moderate oven and eat hot or cold.
Here is a simple cheese toast. Take a breakfast-cupful of milk and blend a
teaspoonful of cornflour with some of it. Boil the rest and add the cornflour
to it. Stir, and cook for a few minutes slowly. Season with cayenne, salt, and
a little made mustard. Stir in some grated cheese, and pour over slices of
toast when the cheese has melted. Sprinkle more cheese over the top and brown
lightly under the grill.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Potato
cheese is an excellent dish. Boil the potatoes in their skins, peel, and cut
into small chunks. Make some ordinary white sauce and stir in some grated
cheese. Pour over the potatoes and bake in the oven for about half an hour.
Stale slices of bread or bread and butter can be used up with cheese. Cut into
fingers and place a thin slice of cheese on one finger. Cover with another
piece of bread, press together, and dip in well-seasoned beaten egg and milk
(use one egg to about a teacup full of milk). Fry in bacon fat or dripping
until golden brown.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Previous
posts on wartime cheese rationing can be found here:<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;"><a href="http://theoldfoodie.blogspot.com/2007/05/not-much-cheese.html">http://theoldfoodie.blogspot.com/2007/05/not-much-cheese.html</a><span class="MsoHyperlink"><o:p></o:p></span></span></div>
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<br /></div>
<br />
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;"><a href="http://www.theoldfoodie.com/2010/03/plea-for-cheese.html">http://www.theoldfoodie.com/2010/03/plea-for-cheese.html</a><o:p></o:p></span></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com0tag:blogger.com,1999:blog-24170237.post-50202726732224631712017-02-12T14:21:00.001+10:002017-02-12T14:21:48.610+10:00Cod Liver Oil, & the Food of the Shetlanders, 1872.<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">Today I bring you a small part
of an article from <i>The Food Journal: A Review
of Social and Sanitary Economy and Monthly Record of Food and Public Health,
Volume 3</i> (London, 1873.) The topic of Shetland: Its Manners and Diet was
covered over two editions of the journal, and the author began by noting:<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">“Until within the last few years, Shetland
was almost a <i>terra incognita</i>, and the
visitors to its bleak and barren shores were few. The state of things is
greatly changed; the number of tourists increases every year, and, indeed, <i>Ultima Thul</i>e bids fair to be as
regularly "done" as any other fashionable resort of the
pleasure-seeking Briton. The absurd notions entertained respecting Shetland,
its climate, and its people, are, as a consequence, rapidly vanishing, to be replaced
by others more correct.”<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">The second part of the feature
covered the fisheries and the food of the people.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<b><span style="font-family: Verdana, sans-serif;">The Food of the People.<o:p></o:p></span></b></div>
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<span style="font-family: Verdana, sans-serif;">Every fisherman in Shetland is also a
farmer, having five or six acres of ground, the produce of which supplies him
with the greater part of the oatmeal he requires for himself and his family,
and at the same time with fodder for his cattle. Each patch is cultivated by
manual labour, the chief implement used being the <i>tuiscar</i>, or native spade, and in the <i>vore,</i> or labouring season, every member of the family capable of
working, male and female, is pressed into the service. . The usual crops are
black oats - the light-coloured or Scotch kind, though much better and yielding
more meal, not being reckoned so suitable to the climate – beans, potatoes, and
turnips. As the Shetlanders sow the same ground year after year without
intermission, the soil, naturally poor, soon becomes completely worn out, and
they are obliged to recruit its exhausted strength by the imposition of fresh
earth. This, which they call truck, is brought from the neighbouring <i>scathold,</i> or outlying and uncultivated
district, with great pains and labour, and is formed into a kind of compost
before being used. In consequence of this constant scalping, the ground for a
considerable distance around each hamlet is as bare and barren as a stony
desert.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">The staple article of diet among the
Shetlanders is fish, and so fond are they of it that they could eat it at every
meal, and never wish a change. What they call the greyfish, or sillock, already
alluded to, is the most esteemed. These swarm in countless numbers along the
coasts, and whenever weather will permit every spare moment is spent in
catching them. It is surprising how a man will sit on the rocks, or in his
boat, on a cold winter day, regardless of the piercing winds and driving sleet,
till he has filled his "buddie," and so secured the evening's meal
and next morning's supply. In cooking these fishes the people boil them with
potatoes, as it is supposed that a finer relish is thus imparted to the latter.
The piltock, which is the sillock in its second year, is with all classes
reckoned a great delicacy, especially when eaten cold with vinegar. Sillocks
and piltocks are used fresh, or sour, or "blawn." The
"sour" are semi-putrid, but are much liked notwithstanding.
"Blawn" sillocks are those which have been dried for some time in the
open air. Before they can be used they must be thoroughly soaked in water, and
even then are very insipid. Great quantities of these are regularly prepared by
every family for winter consumption, and hung in rows under the roof of their
houses. The skate is also in great repute, and in summer it is common to see
two or three hung up at every door, drying in the sun. Like the
"blawn" sillocks, they need to be thoroughly steeped in water before
they can be used. With plenty of butter they are very fine. The larger fish,
such as cod and ling, are not much eaten, and the people imagine that they are
not so good for the health as the grey-fish; but the chief reason doubtless is
that the cod and others mentioned are reckoned the property of the tacksman,
and to appropriate them would be little better than theft. Turbot is used in
its season, and, among the very poorest, even the dog-fish is used for food,
but only in the absence of everything else. The roe of the cod boiled entire is
an excellent dish, and the same, mixed with flour, is formed into a paste called
"slot," which is eaten fried with grease or suet. The cod is eaten
with its own oil, and this dish, which the Shetlanders like very much, is
called "fish and gree." Many a hearty meal is made of the heads and
livers of the cod, after the fish has been prepared for salting.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">In taking their meals, the Shetlanders do
not arrange themselves around a table, but each person sits wherever he finds
most convenient. The pot, with the potatoes, stands near the fire, and the fish
is laid upon a square wooden platter with raised sides, called a
"trough," and placed upon a small table. No knives or forks are used,
but every one helps himself with his fingers, and holds a bit of fish in one
hand and a potato in the other. In every house there is a pig or two, which the
family either use for themselves or send to the market. The Shetland native pig
is not an attractive specimen of its kind, and its flesh is not the best of
pork, the quality by no means being improved by the feeding, which almost
always imparts to it a fishy taste. The flesh of fowls is affected in the same
way. These last are small, but are very tender when young. Beef and mutton are
not extensively used among the lower classes in Shetland, but it is not
uncommon for two or three families to join in having a cow killed at Martinmas
for their winter's stock of provisions. This was until recently the invariable
custom with the better classes, but now fresh meat can be had all the year
round. The beasts intended for slaughter are entirely grass-fed, and generally
from ten to twelve years old, at which time they are considered to be in prime
condition. The meat is very fine, but shrinks considerably in boiling.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Tea is a favourite beverage with the
Shetlanders, and the value of yearly imports is considerably more than the
rental of the whole country. With a great many it is as much an article of
extravagant dissipation as whisky is in other places. It is drunk without cream
or sugar, and generally boiled. Sometimes a piece of lump-sugar is held in the
mouth, which sweetens the tea as it is swallowed. The bread eaten with it is
oat-cake, which is used in almost every house throughout the isles. Wheaten or
bakers' bread has, however, lately begun to come into use, even among the
peasantry; but formerly it was a thing scarcely ever seen in any family, and
when it was procured it was enjoyed as a great delicacy. The Shetlanders also
use oatmeal porridge, but not so much as the lower orders in Scotland. In
winter, boiled cabbage, potatoes, and fish are commonly taken at supper.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-indent: .5in;">
<span style="font-family: Verdana, sans-serif;">The Shetlanders are not a drunken people,
but although they are all very fond of a glass of spirits at times, they
generally contrive to keep within due bounds. Their principal times for
rejoicing are Old Christmas Day, New Year's Day, Johnsmas (St.
John's day), and the foy, which every boat's crew has at the close of the haaf fishery.
Even at such times it is very rare that there is much excess of any kind.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-indent: .5in;">
<span style="font-family: Verdana, sans-serif;">Owing to the exceedingly healthy nature of
the climate and the temperate lives of the people, many of the Shetlanders
attain a great age.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;">The famous Victorian chef, Alexis
Soyer was well aware of the common prescription of cod-liver oil by the medical
men of the day – although clearly the hardy folk of the Shetlands would have
had no such need. In his book <i>A Shilling
Cookery for the People</i> (London, 1854) Soyer noted: <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Verdana, sans-serif;">Being aware of the immense quantity of
cod-liver oil taken by delicate persons, now-a-days, and the great benefit
derived from its use, I asked the medical officer present his opinion of its
efficacy. Nothing can be better,"
was his reply, "in many cases. But," said he, "many patients
cannot take it, being of such an unpleasant taste, more especially children,
and as we in this establishment use the second quality, from motives of
economy, it is doubly unpleasant." I myself tasted some, and must say that
I found it anything but relishing.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Verdana, sans-serif;">After bidding adieu to the doctor, I and my
host left, and while returning to my hotel, I thought that something could be
done to alter the present unpleasant way of administering it. Accordingly, upon
reaching home, I sent for the following:—<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Verdana, sans-serif;">103. One pound of fresh cod-liver; I then
peeled and steamed two pounds of nice floury potatoes, then cut the liver in
four pieces, placed it over the potatoes, and then steamed them, letting the
oil from the liver fall on the potatoes; I then made some incisions in the
liver with a knife, to extract the remaining oil, afterwards dishing up the
liver, which was eaten with a little melted butter and anchovy sauce. The
potatoes were served up with a little salt and little salt and pepper. Both
dishes were found extremely good.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Verdana, sans-serif;">The following is another way of extracting
the oil of a cod's liver, with the aid of that abundant article, rice.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Verdana, sans-serif;">104. <i>Rice
and Cod Liver</i>.—Boil half a pound of rice in two quarts of water. When
nearly done, remove three parts of the water; then put over your rice a pound
of cod's liver, cut in large dice. Put the saucepan in a slow oven for about
thirty minutes, by which time it will be nicely cooked. Then take the liver
out, which serve as above directed. Stir the rice with a fork, and serve it; if
allowed by a medical man, add a little salt and pepper. If no oven, cook the
liver and rice on a very slow fire, for otherwise it would burn, and be
unwholesome as food.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Verdana, sans-serif;">Of course you can easily see what a
blessing such diet as this must be to a person incapable of taking the oil by
itself, as, by mixing it with the food, it entirely loses that rancid quality
for which it is proverbial.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Verdana, sans-serif;">105. <i>Tapioca
and Cod Liver</i>.—Boil a quarter of a pound of tapioca till tender in two
quarts of water; drain it in a cullender, then put it back in the pan; season
with a little salt and pepper, add half a pint of milk, put over one pound of
fresh cod liver, cut in eight pieces. Set your pan near the fire to simmer
slowly for half an hour, or a little more, till your liver is quite cooked.
Press on it with a spoon, so as to get as much oil into the tapioca as
possible. After taking away the liver, mix the tapioca. If too thick, add a
little milk, then boil it a few minutes; stir round, add a little salt and
pepper, and serve. If you have a slow oven, use it in preference to the fire;
but if you are without an oven, here is another good way of cooking it:<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Verdana, sans-serif;"><i>106</i>. Put three inches depth of water in a
largish pan; then put the pan containing the tapioca in the above-mentioned
pan; let it simmer till quite done. It will take about an hour. By adopting
this plan, all fear of burning is obviated; afterwards remove the liver, which
serve as at No. 103.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Verdana, sans-serif;">107. <i>Sago,
or semolina</i>, may be done the same way, and by adding an egg, it will make a
delicate pudding; or by cutting the liver in small dice, you may add it to your
pudding, putting in a little more milk to make it moist; then add a couple more
eggs, well beaten, and mix; putting it in a basin, previously well buttered;
then let it simmer in a stewpan for half an hour, or till set; then turn it out
on a dish; sauce with a little plain melted butter, anchovy, or parsley and butter.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 115%; mso-margin-bottom-alt: auto;">
</div>
<div class="MsoNormal" style="line-height: 115%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Verdana, sans-serif;">A little stringent food, such as the above,
will be found to be very refreshing, even to persons in good health.</span><span style="font-family: "georgia" , serif;"><o:p></o:p></span></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com2tag:blogger.com,1999:blog-24170237.post-87845768900876608832017-02-05T15:43:00.001+10:002017-02-05T15:43:13.702+10:00A Picnic on the Cusp of War.<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
A scant two
weeks before Britain and France declared war on Germany on September 3, 1939, <i>The Times</i> (of London) included a feature
article (in the section clearly aimed at women) entitled “<i>Luncheons for the Moors: Ideas for Menus</i>.”<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
One could
have skimmed the newspaper and barely been aware that war was looming. Three
short paragraphs half way down the first column on page 7 reported the need for
more volunteers in the eventuality that children may need to be evacuated from
London; about half of page 9 was given over to “World Peace” and events in
Europe; and in a few column inches on page 11 under the header “Critical Days” it
was noted that there were “many signs of heightened tension in international
affairs.” <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
In view of
the imminent inevitability of war in Europe at the time, the tone and tenor of
the piece seems rather surreal today. Was the focus on the concept of a
leisurely 3-course lunch on the moors (after a bracing walk, of course) a
determined celebration of all that was good about England, in spite of the situation
evolving in Europe? Was it outright denial that the Best of Times was about to
devolve into the Worst of Times? A simple example of a British stiff upper lip
and carry on regardless? An offering of “bread and circuses” to the masses? <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Here is the
piece: may you enjoy it in all its evocative, nostalgic glory:<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b>LUNCHEONS FOR THE
MOORS.<o:p></o:p></b></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b>IDEAS FOR MENUS.<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
“Young people enjoy the scramble of a
picnic on the moors, but after perhaps a hard morning’s walking older men would
often be glad of a leisurely and ordered meal. It is also economical, for the
housekeeper knows just how much to provide for each course. If the meal is
carefully thought out beforehand, it actually takes up little room and can be
packed in one side of the usual large leather pony bags, the other side being
kept for drinks, glasses, and so on. This is an important consideration where
there is no road near the trysting place.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
The only extra that is wanted for a “course”
luncheon is an additional set of plates, but these can be had in aluminium
quite inexpensively, and are so thin and light they take up hardly any room.
The second set should be only “cheese” size. These are for the sweet and cheese
courses, but “dinner” sized ones will be more easily balanced for the meat
course, when both hands are wanted for knife and fork. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
Everything should as far as possible be
in rectangular packets to save waste of space in packing. Bright biscuit tins
can hold any course that is in small portions, and for the two main ones, the enameled
oblong tins of luncheon baskets are best. The hostess should have a good eye
for a “terrain” where everyone can sit in a rough circle and pass things
without having to get up. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
The bag should be put down beside her
and she should, if possible, unpack it herself, placing each packet in its
proper order. Every parcel should of course be carefully labelled. She will
want only one person to help her by giving out plates and another to take round
knives, forks, and spoons, the dishes themselves being handed to her nearest neighbor
and passed on when he has helped himself. The drinks naturally will be in the
charge of the host. The first course should be something that can be eaten in
the fingers. Here are some ideas for menus:-“<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
I have
chosen menu Number 2 for you today: stuffed eggs, cold lamb with mint jelly and
salade russe followed by pain d’apricots, and a “black” gingerbread to serve
with the cheese and butter course. As an
alternative to the salad, a cold curry of vegetables might be served, in which
case it was suggested that the mint jelly be omitted, as “the strong flavours
would not agree.”<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Naturally,
the article included a couple of recipes:<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<b>Stuffed Eggs.<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
Hard boil the eggs, cut them in two
crosswise, take out the yolks, pass through wire sieve, mix with a very little thick
whipped cream, salt, pepper, and a dash of Worcester sauce, fill the eggs, put
the two halves together and twist up in greaseproof paper. Pack in tin and warn
guests to open the parcels carefully. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<b>Pain d’Apricots.<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
It is a pleasant and refreshing sweet. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
Take 2 lb. of fresh or bottled apricots
stewed and then passed through a sieve. Add four leaves of melted gelatine and
see that the mixture is sweet enough. Pour into the enamel box to set. Serve
this with a pot of Devonshire cream, which can easily be had by post and will
keep fresh for a day or two.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com0tag:blogger.com,1999:blog-24170237.post-27653952661918198512017-01-05T08:49:00.001+10:002017-01-05T08:51:01.042+10:00Twelfth Cake in Rhyme.<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12pt; line-height: 107%;">After
sundown on January 5<sup>th</sup> is ‘Twelfth Night’, the eve of Epiphany.
There has been a long tradition of special cakes to mark the end of the Twelve
Days of Christmas, and today I bring you a rhyming recipe from </span><i><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">The
Huddersfield Chronicle and West Yorkshire Advertiser</span></i><span style="font-family: "georgia" , serif; font-size: 12pt; line-height: 107%;"> (West Yorkshire, England), Saturday,
December 21, 1867</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">TWELFTH CAKE<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">To two pounds of flour –
well sifted – unite<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">Of loaf-sugar, ounces sixteen;<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">Two pounds of fresh butter,
with eighteen fine eggs,<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">Add four pounds of currants
washed clean;<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">Eight ounces of almonds,
well blanched and cut small,<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">The same weight of citron
slice;<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">Of orange and lemon peel,
candied one ounce,<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">Or a little less, perhaps,
may suffice;<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">A large nutmeg grated; about
half an ounce<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">Of allspice, but only a
quarter<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">Of mace, coriander, and
ginger well ground<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">Or pounded to dust in a mortar<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">An important addition is cinnamon which<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">Is better increased than diminished –<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">The fourth of an ounce is sufficient. Now this<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">May be baked four hours until finished.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">Other
recipes for food for Twelfth Day can be found in previous
posts:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;"><a href="http://www.theoldfoodie.com/2007/01/twelfth-day-of-christmas.html">http://www.theoldfoodie.com/2007/01/twelfth-day-of-christmas.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;"><a href="http://www.theoldfoodie.com/2006/01/art-of-tarts.html">http://www.theoldfoodie.com/2006/01/art-of-tarts.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;"><a href="http://www.theoldfoodie.com/2010/01/cod-cakes-and-king-cakes.html">http://www.theoldfoodie.com/2010/01/cod-cakes-and-king-cakes.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 107%;">And Twelfth
Night Cider Punch is here:<o:p></o:p></span></div>
<a href="http://www.theoldfoodie.com/2015/01/twelfth-night-cider-punch-1919.html" style="font-family: georgia, serif; font-size: 12pt;">http://www.theoldfoodie.com/2015/01/twelfth-night-cider-punch-1919.html</a>The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com1tag:blogger.com,1999:blog-24170237.post-2075425781033210312016-12-05T05:00:00.000+10:002016-12-05T05:00:18.547+10:00Innovative Ideas for Christmas Pudding (1863)<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">For a
brief while in the mid-nineteenth century, the <i>London Lady’s Newspaper and Pictorial Times</i> carried a series of “Culinary
Monographs” by a <i>Maître Jacques</i> in
its section on “Household Economy and Domestic Science.” The monograph in the
edition of January 10, 1863 was on “Christmas Fare,” so is very pertinent to
the encroaching season. Maître Jacques included his instructions for cooking
the turkey, but I have not included this today.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">CULINARY MONOGRAPHS.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">III. – CHRISTMAS FARE.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Upon
reflection I withdraw the Monograph upon Plumb Puddings. <i>Le jeu ne vaut pas la chandelle</i>, and the single item of
plum-pudding is scarcely important enough to have an entire paper devoted to
it. A few notes may, however, be acceptable, and I may contrive to eke them out
possibly with something about other Christmas fare.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">In
the first place, it is a misnomer to speak of plum-pudding as an “old English
dish,” or as in any way belonging to “Old English fare.” None of the olden
books contain any mention of it: indeed, I very much doubt whether
plum-pudding,” in any thing like its present form, can claim a greater
antiquity than a hundred years. Our forefathers of old had, indeed “plum-porridge”
and “furmenty,” with plums and spices put into them: but these did not bear so
close a resemblance to the genuine article as did the mixture of the Chinese
cook, who made the pudding strictly according to the recipe, but <i>omitted the cloth</i>, and served up the
well-boiled mess, like thin mash, in a tureen.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">The
following recipe for “plumb porridge” may serve to give the reader an idea of
what our ancestors delighted in. It is extracted from “A Collection of Receipts
in Cookery,” published at the King’s Head, in St. Paul’s Church-yard, in 1746.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">“Boil
a large leg of beef to rags, and make as much broth as will jelly when cold;
when ‘tis enough, strain it: let it stand to be cold, that you may take off all
the fat, then put it over the fire again; and to every gallon of broth put near
a pound of currants, and half-a-pound of raisins, clean wash’d and pick’d: stew
also two pounds of prunes, and when they are plump’d, take out the fairest to
put in whole, and pulp the rest thro’ a cullender, an wash the stone and skins
clean with some of the broth: take also the crumbs of a penny white loaf
grated, to every gallon: and to four gallons you may put about two nutmegs, the
weight of that in cloves and mace, and the weight of all in cinnamon: let all
the spice be finely beat and grated: add salt and sugar to your taste: when the
fruit is plump ‘tis enough; but just before you take it from the fire, squeeze
in the juice of four or five lemons, and throw in the peel of two: four gallons
will require a quart of claret, and a pint of sack, which must be put in with
the fruit.”<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">It
must, indeed, be obvious to anyone who has paid the slightest attention to the
schools of cookery, that plum-pudding is not even purely an English dish; but
that it is one of the results of that system of mixing a large number of
ingredients which our cooks have taken from foreign parts. Beauvilliers, and
more recently, “le grand Carème,” give recipes which, if not exactly
plum-pudding, bear a very strong genetic likeness to it. Carème gives what
looks like a capital recipe of this kind, in which he includes apricot jam: and
I am not prepared to say that this is not a wrinkle worth having.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">I
have seen perhaps hundreds of <i>recipes</i>
for plum puddings, varying from the <i>shouting</i>
puddings of the workhouses (so called from the fact that the plums are so far
apart that they have to <i>shout</i> at each
other to be heard) up to the “very rich plum-pudding” of Miss Acton and “Meg
Dodds,” and I have experimented a little in this way myself, introducing
innovations which are not, as far as I am aware, to be found anywhere in print:
some at the suggestion of experienced and inquiring friends, and others at my
own suggestion.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">One
of these is the introduction of vanilla into the pudding. This was hinted at to
me by a friend, an eminent chemist. It is a real discovery, and cannot, of
course, be found in any of the old books: for the delicious flavour of the
capsule of the vanilla orchid, has not been long known to cooks. My chemical
friend extracted the flavour by steeping the pod in pure alcohol, and he found
the extract very useful in flavouring creams, chocolate, &c; but he
confessed to me that when he tried it in plum-pudding, the flavour, somehow or
other, nearly, if not quite, disappeared. I went another way about this year
(as will be seen by the subjoined recipe) and I am happy to say I succeeded
perfectly. My chemical friend happened to be present at the eating of the
pudding and his strictly logical mind accepting that event as proof of the
fact, he roared out, after the first mouthful, “Why, you <i>have </i>managed to keep the vanilla in!”<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Another
novelty (as I take it to be) was an adaptation of a suggestion by Carème. I
refer to the substitution of biscuit-powder for bread-crumbs.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">MY PLUM PUDDING.<o:p></o:p></span></div>
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<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">1
lb. best muscatel raisins carefully stoned and chopped a little on the board; 1
lb. currants washed and picked; ¼ lb. candied lemon-peel: ¼ lb. candied citron;
¼ lb. sweet almonds blanched and chopped fine; 1 lb. suet, picked and chopped
fine; ½ lb. biscuit powder; 1 ¼ lb. of sugar; nutmeg and mixed spices to taste;
half a teaspoonful of carbonate of soda; 8 eggs well beaten; a gill of old ale.
Then take a little milk in a saucepan and put into it half a pod of vanille
[sic]. Let it simmer on the hob with the lid closed until the pod is quite
soft. Take out the pod and mince it small with a sharp knife, and put it into a
mortar with a little of the milk and bray it until reduced to a paste, which
return to the milk and pour into the pudding. Just before putting the pudding
on, give it a good stir and mix in a full quartern of good brandy. Boil if for eight hours.<o:p></o:p></span></div>
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The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com2tag:blogger.com,1999:blog-24170237.post-85618921836287932922016-11-29T13:22:00.001+10:002016-11-29T13:23:11.206+10:00Saving Day Hints, and Hints for Fussy Eaters, 1932.<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif;">Today I bring you another story from one of
my favourite sources – the scripts of the United States Department of
Agriculture Radio Service program ‘</span><i style="font-family: Georgia, serif;">Housekeepers’
Chat</i><span style="font-family: "georgia" , serif;">.’ </span><span style="font-family: "georgia" , serif;"> </span></div>
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<br /></div>
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<span style="font-family: "georgia" , serif;">Here is the script, (‘For Broadcast Use
Only,) – including recipes of course - of the program of September 26, 1932:<o:p></o:p></span></div>
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<b><span style="font-family: "georgia" , serif;">Subject: “Saving Day Hints.” Information
approved by the </span></b></div>
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<b><span style="font-family: "georgia" , serif;">Bureau of Home </span></b><b><span style="font-family: "georgia" , serif;">Economics, U.S.D.A.</span></b></div>
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<span style="font-family: "georgia" , serif;">-OoO-<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">The
lady around the corner made a call on Uncle Ebenezer and me yesterday afternoon,
and she confessed the food sins of her family.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">"My
husband has a prejudice against most vegetables. He just doesn't like them. My
brother lives with us, and he is a vegetarian and won't touch meat. The two
children are just as bad. One of them won't drink milk, and the other dislikes
eggs. With a family like mine, food bills certainly are high. No matter how
hard I try to economize and plan simple and sensible meals, my husband
complains that our food costs too much." <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Uncle
Ebenezer looked very serious and shook his head as he listened to our caller. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">"Prejudices
about food certainly are expensive," he agreed. "Pampered tastes and
finicky ways need a good fat purse." <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">The
food experts and nutritionists, who are helping out these days in our problem
of household economy, agree with Uncle Ebenezer. Whims and fancies about food,
refusing this and disliking that, they say, are some of the ways to make the
food bills go sailing up into the stratosphere. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Of
course, if you have all the money you want to spend on food, or if you don't
care how much you spend, these prejudices aren't so serious. If you understand
food values and have the money, you can humor prejudices and indulge preferences
and still feed the family a well-balanced diet. But trouble sets in when you
need to be thrifty, when you want to keep your family well, yet must feed them
at small expense. Then you can't afford food prejudices. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">One
good way to overcome food dislikes is to get all members of the family to take
an interest in the facts about food. Facts often drive out prejudices. You
remember that the time was when many people scorned cabbage and prunes, called
them "boarding house food" and felt that their families deserved
better fare. And the time was when liver was a very humble food. A friend of
nine used to say that liver was only fit for feeding cats. But times changed
when the nutritionists began to experiment and discover the facts about food
values. We housewives began to hear how rich cabbage was in vitamins —
especially raw cabbage. And we began to hear that oven, the humble prune had
great virtues. Liver became a food celebrity overnight when we learned its
value for treating anemic people and for supplying us all with good red blood. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">So
if you want to feed your family well at low cost, banish prejudices from the
house. To save yourself trouble and expense, let the youngsters learn early to
eat every food you serve them. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "georgia" , serif;">All
during the past week, I've "been collecting ideas for economy Monday, jotting
down little notes so I could remember helpful things my friends have been
telling me. And I'm ready today to exhibit my collection to you. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">To
begin with, I have some vegetable saving ideas. Some people waste vegetables
without even knowing it. Take celery. That's one of our good fall vegetables. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">"If
you're really thrifty," says my Next-Door Neighbor, "you never throw away
a bit of celery. You use both the tender stalks and the large outside stalks,
you use the heart and use the leaves. Hot a bit of the whole bunch goes to
waste." <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "georgia" , serif;">Of
course, the tender hearts and the white root never go to waste. They're the
delicate part of the bunch, and you eat them “as is” But what about the rest of
the bunch that isn't so good for eating out of hand? <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">The
tough outside stalks you can use for soup or you can cut them up, boil them and
serve them in cream sauce. Or stew the celery up with tomatoes and serve it as
a combination dish. Carrots and celery diced and cooked together make another
good combination. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "georgia" , serif;">Celery
leaves are excellent for seasoning soups, stews and sauces. So don't throw the
leaves away. If you can't use them all at the time, just dry them and put them
away in a jar. They'll be ready then for seasoning any time during the winter. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Peas
are another good vegetable sometimes wasted. I don't mean the young and tender
green peas. I mean the peas in your garden that have grown middle-aged or
somewhat elderly so that they are too hard and tough for serving just cooked
and buttered. What do you do with them? My neighbor cooks hers until tender,
presses them through a sieve and then uses the pulp for cream of pea soup. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">As
for beets, haven't we mentioned before that the thrifty housewife makes her
beets go double whenever she can? If you have young beets with fresh unbroken
leaves, serve the beet tops for one meal as greens and on another day serve the
beet roots. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Here
is a point about buying potatoes for economy. Buy smooth potatoes and you'll
avoid the waste of catting out eyes, specks and imperfections such as are often
found in knobby potatoes. If you want potatoes for baking, choose a kind that
is dry and mealy. Waxy potatoes hold their shape well for salad and for frying.
<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Keep
some small onions on hand to use for seasoning. Oftentimes when a recipe calls
for 2 tablespoons or so of chopped onion, you don't need to bother to measure.
You can just cut up one of these small onions and let it go at that. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Now
here are five little helpful odds and ends of information. I'll just have time
to give them to you before the menu. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Idea
No. 1. To prevent your rug from curling and slipping, sew a triangular piece of
corrugated rubber under each corner, pieces of rubber left from an old inner
tube might do for this purpose. <o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif;">Idea
no. 2. If you have a new wooden drainboard in your kitchen, apply waterproof
varnish to keep the wood from becoming water soaked and dark in color. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">Idea
no. 3. Oilcloth wears much longer if you first pad your table smoothly with
newspapers. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">Idea
no. 4. Rubber aprons help save laundry work. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">Idea
no. 5. A rubber plate-scraper, sometimes called a “squee-gee”, is very helpful
to the thrifty housekeeper. It makes its way around any mixing bowl much more
closely than a spoon, so removes the last bits of cake batter, whipped cream,
salad dressing or melted chocolate. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">Now
for the menu, another economy menu. The main dish is baked tomato with shrimp.
Something new for the family. Then, fluffy boiled rice buttered; Panned
cabbage; whole wheat bread and butter; and for dessert, Stewed fresh pears with
lemon. Hot tea for grown ups. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">Here’s
the recipe for baked tomato with shrimp. Eight ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">2
tablespoons butter <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">1
tablespoon chopped green pepper <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">1
tablespoon chopped onion <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">1
cup fine bread crumbs <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">½
teaspoon salt <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">⅛
teaspoon pepper <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">6
firm, ripe tomatoes <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">1
cup shrimp (canned) <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">I'll
repeat that list of eight. (Repeat.) <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: georgia, serif;">Melt
the butter in a skillet and cook the pepper and onion for 2 or 3 minutes, then
stir in the bread crumbs and the salt and pepper. Cut a slice from the stem end
of the tomatoes and very carefully remove the pulp so the skin is not broken,
and drain the pulp. Combine the seasoned crumbs, the tomato pulp, and the
shrimp which has been rinsed in cold water and cut into even pieces. Add more
seasoning if necessary and mix well. Fill the tomato cups with the mixture and
sprinkle a few buttered crumbs over the top. Bake in a moderate oven until the
tomatoes are tender and the crumbs are brown. Serve from the dish in which
cooked.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-indent: .5in;">
<span style="font-family: "georgia" , serif;">Tuesday: “Hints for the Home
Decorator.”<o:p></o:p></span></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com1tag:blogger.com,1999:blog-24170237.post-31515906505566019102016-11-21T05:00:00.000+10:002016-11-21T05:00:06.553+10:00Thanksgiving, Pearl Harbour, 1945.<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif;">Thanksgiving, Pearl Harbour, 1945.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif;">Today, in honour of the brave men and women
in the military who put their lives on the line for us, I give you the Thanksgiving
menu from a WW II US Navy submarine chaser. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">U.S.S. PC-1138<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">THANKSGIVING DAY,
1945.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">22 November, 1945<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">PEARL HARBOUR,
TERRITORY OF HAWAII<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<u><span style="font-family: "Georgia",serif;">HOLIDAY FARE<o:p></o:p></span></u></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Celery and Ripe
Olives<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Cream of Tomato
Soup<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">ROAST TOM TURKEY<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Vegetable Dressing<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Giblet Gravy<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Mashed Potatoes<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Fruit Cocktail<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Pie Plum Pudding<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Nuts Candy<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">Cigars and
Cigarettes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif;">The recipe I have chosen for you today
comes from the <i>General mess manual and
cookbook for use on board vessels of the United States Navy</i> (1904.) Plum
pudding has remained essentially unchanged since medieval times, so I feel
confident that the version made by the cooks of the U.S.S. PC-1138 during WW II
would have been very similar to that prepared for the military men of the
previous ‘War to End All Wars.’<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif;">The manual notes that:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif;">The
following recipes have been deduced from a series of experiments made with
articles of the Navy ration. Only such as can be easily followed with the usual
facilities found on board ship are given. Where time and space will permit more
elaborate dishes may be prepared, but it is here the aim to aid inexperienced
cooks in the proper preparation of the stores supplied by the Government. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif;">The
quantities of the ingredients given in all recipes are those required for one
hundred men.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b><span style="font-family: "Georgia",serif;">Plum Duff<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif;">Soak
25 pounds of stale bread in cold water and drain dry. Add 25 pounds of sifted
flour, 5 pounds of suet chopped fine, 3 pounds of raisins, 5 pounds of sugar, 4
pounds of currants, 2 pounds of prunes, 3 tablespoonfuls of salt, 1 teaspoonful
of ground cloves, 1 tablespoonful of ground cinnamon, and 1 wineglassful of
vinegar, and mix all thoroughly with cold water. Turn the bags inside out, drop
them into boiling water, render out slightly, and drop into dry flour, dredging
them thoroughly. Turn the bags flour side in and fill them with the pudding,
securing the opening firmly, drop into the copper in which water is boiling and
cook for at least two hours. If there is sufficient time, the pudding will be
improved by boiling three or four hours.<o:p></o:p></span></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com0tag:blogger.com,1999:blog-24170237.post-90344596224325515032016-11-20T10:11:00.000+10:002016-11-20T10:11:54.396+10:00Thanksgiving Posts: a retrospective.<div class="MsoNormal">
<span style="font-family: Georgia, serif;">Dear Friends - especially those of you from the USA - may I give you the links to my previous posts on Thanksgiving? Tomorrow there will be a new menu and recipe to add to this collection. </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Thanksgiving Menus (over a
dozen historic menus over four posts)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"> </span><a href="http://www.theoldfoodie.com/2006/11/thanksgiving-menus-part-i-good-bad-and.html" style="font-family: Georgia, serif;">http://www.theoldfoodie.com/2006/11/thanksgiving-menus-part-i-good-bad-and.html</a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2006/11/thanksgiving-menus-part-ii.html">http://www.theoldfoodie.com/2006/11/thanksgiving-menus-part-ii.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2006/11/thanksgiving-menus-part-iii-vegetarian.html">http://www.theoldfoodie.com/2006/11/thanksgiving-menus-part-iii-vegetarian.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2006/11/thanksgiving-menus-part-iv-other.html">http://www.theoldfoodie.com/2006/11/thanksgiving-menus-part-iv-other.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">More Menus:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Americans
in England, Thanksgiving Dinner 1863.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2013/11/americans-in-england-thanksgiving.html">http://www.theoldfoodie.com/2013/11/americans-in-england-thanksgiving.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Thanksgiving
breakfast<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2009/11/thanksgiving-breakfast-to-prepare.html">http://www.theoldfoodie.com/2009/11/thanksgiving-breakfast-to-prepare.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Thanksgiving
Day Banquet of the American Society in London (1896)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2015/11/thanksgiving-day-banquet-of-american.html">http://www.theoldfoodie.com/2015/11/thanksgiving-day-banquet-of-american.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: Georgia, serif; line-height: 115%;">Thanksgiving
Dinner at the Chinese Embassy (Washington, 1908), Part II.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2015/11/thanksgiving-dinner-at-chinese-embassy.html">http://www.theoldfoodie.com/2015/11/thanksgiving-dinner-at-chinese-embassy.html</a></span><span lang="EN-AU" style="font-family: Georgia, serif; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Thanksgiving
in the Military (1943)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2015/11/thanksgiving-in-military-1943.html">http://www.theoldfoodie.com/2015/11/thanksgiving-in-military-1943.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Thanksgiving pies:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Pumpkin<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2008/11/thanksgiving-pie-no-1.html">http://www.theoldfoodie.com/2008/11/thanksgiving-pie-no-1.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Pecan<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2008/11/thanksgiving-pie-no2.html">http://www.theoldfoodie.com/2008/11/thanksgiving-pie-no2.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Cranberry<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2008/11/thansgiving-pie-no-3.html">http://www.theoldfoodie.com/2008/11/thansgiving-pie-no-3.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Apple<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2008/11/thanksgiving-pie-no4.html">http://www.theoldfoodie.com/2008/11/thanksgiving-pie-no4.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Mincemeat<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2008/11/thanksgiving-pie-no-5.html">http://www.theoldfoodie.com/2008/11/thanksgiving-pie-no-5.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Succotash<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2009/11/thanksgiving-food-succotash_02.html">http://www.theoldfoodie.com/2009/11/thanksgiving-food-succotash_02.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Sweet
Potato<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2009/11/thanksgiving-food-sweet-potato.html">http://www.theoldfoodie.com/2009/11/thanksgiving-food-sweet-potato.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Vegetarian
‘Mock Turkey’<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Georgia;">(1)<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2009/11/thanksgiving-food-mock-turkey.html">http://www.theoldfoodie.com/2009/11/thanksgiving-food-mock-turkey.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-family: Georgia; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Georgia;">(2)<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span lang="EN-AU"><a href="http://www.theoldfoodie.com/2015/11/a-meatless-turkey-for-minister-wus.html"><span style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">http://www.theoldfoodie.com/2015/11/a-meatless-turkey-for-minister-wus.html</span></a></span><span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Turkey<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2009/11/i-wish-you-turkey.html">http://www.theoldfoodie.com/2009/11/i-wish-you-turkey.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Cranberry
Sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2009/11/thanksgiving-food-cranberry-sauce.html">http://www.theoldfoodie.com/2009/11/thanksgiving-food-cranberry-sauce.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Turkey
Dressing<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2009/11/thanksgiving-food-turkey-dressing.html">http://www.theoldfoodie.com/2009/11/thanksgiving-food-turkey-dressing.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Escalloped
[Mock] Oysters, Lemon Gelee Sherbert, Fruit
Mince Pies<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU"><a href="http://www.theoldfoodie.com/2015/11/thanksgiving-dinner-at-chinese-embassy.html"><span style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold;">http://www.theoldfoodie.com/2015/11/thanksgiving-dinner-at-chinese-embassy.html</span></a></span><span lang="EN-AU" style="font-family: Georgia, serif; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Pineapple
and Cheese Salad (six versions)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU"><a href="http://www.theoldfoodie.com/2015/11/thanksgiving-in-military-1943.html"><span style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">http://www.theoldfoodie.com/2015/11/thanksgiving-in-military-1943.html</span></a></span><span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU"><a href="http://tinyurl.com/om9lnsq"><span style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">http://tinyurl.com/om9lnsq</span></a></span><span class="MsoHyperlink"><span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Other Thanksgiving Posts:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;">Thanksgiving
Ideas for the Bride Housewife<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-AU" style="font-family: "Georgia",serif; line-height: 115%; mso-bidi-font-size: 12.0pt;"><a href="http://www.theoldfoodie.com/2009/10/thanksgiving-ideas-for-bride-housewife_23.html">http://www.theoldfoodie.com/2009/10/thanksgiving-ideas-for-bride-housewife_23.html</a><o:p></o:p></span></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com1tag:blogger.com,1999:blog-24170237.post-26219418027040336222016-11-14T06:43:00.006+10:002016-11-14T06:43:58.358+10:00Ways of Making Your Fat Ration Go Further<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif;">The British
Wartime Ministry of Food’s <i>Food Facts</i>
leaflets are one of my favourite things, as regular readers would be aware.
Today I want to give you another example: <i>Food
Facts No. 258</i> was published in June 1945.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia",serif;"><br /></span></div>
<div align="center" class="MsoNormal" style="margin-left: .5in; text-align: center;">
<b><span style="font-family: "Georgia",serif;">FOOD
FACTS.<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="margin-left: .5in; text-align: center;">
<i><span style="font-family: "Georgia",serif;">Ways
of making your FAT ration go further.<o:p></o:p></span></i></div>
<div align="center" class="MsoNormal" style="margin-left: .5in; text-align: center;">
<i><span style="font-family: "Georgia",serif;"><br /></span></i></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Georgia",serif;">While
there is a world shortage of fats, these simple suggestions for extending the
fat ration will be helpful to every housewife.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: Georgia, serif;"><br /></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: Georgia, serif;">Before
you cook your meat, trim off any spare fat and set it aside. If any of the family
don’t like fat, cut off some before serving.</span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Georgia",serif;">To
render down the fat, cut the scraps up small and put in a tin in a slow or
moderate oven. Don’t let them burn. When melted, strain off the fat into a
bowl. This makes splendid fat for all cooking purposes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Georgia",serif;">Dripping
or fat which has been saved from roasting, tops
of stews, gravy, and so on can be used for cakes, pastry and frying,
after it has been clarified, or cleaned. Fat tasting of onion is only suitable for
frying, or savoury pastry,<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Georgia",serif;">Put
the fat into a saucepan and cover with water. Bring it slowly to boil, pour
into a basin, and leave it to cool. The fat will set on the top in a hard white
lid. Scrape away any scraps from the underside, then melt again in a saucepan –
without any water – and heat until it stops bubbling.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Georgia",serif;">Clarified
fat can be used for cakes and pastry, and for sandwich spreads.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-left: .5in; text-align: center;">
<span style="font-family: "Georgia",serif;"><br /></span></div>
<div align="center" class="MsoNormal" style="margin-left: .5in; text-align: center;">
<span style="font-family: "Georgia",serif;">FAT-SAVING recipes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Georgia",serif;"><b>Dripping
Spread: </b>Use dripping from the joint alone, or mixed with any of the following:
salt and pepper, chopped pickle, meat extract, chopped onion or leek, bottle
sauce or chutney, herbs, vinegar, grated cheese.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Georgia",serif;"><b>Savoury
Spread</b>: 2 oz. dripping; 1 or 2 spring onions, finely chopped: 1 teaspoon of
vegetable or meat extract; 3 teaspoons Worcester sauce; pepper and salt.
Slightly melt the dripping and beat well. Add the othe ingredients and beat
again. Both of these spreads make delicious sandwiches.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Georgia",serif;"><b>Steamed
Chocolate Pudding</b> (without fat): 6 oz. plain flour; 1 level tablespoon cocoa; 4
level teaspoons baking powder; 2 oz. sugar; 1 level tablespoon dried egg; pinch
of salt; milk (or milk and water) to mix. Sift all dry ingredients together,
beat to a thick batter with milk. Pour into greased basin, cover, and steam 1 ¼
hours.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-left: .5in; text-align: center;">
<span style="font-family: "Georgia",serif;"><br /></span></div>
<div align="center" class="MsoNormal" style="margin-left: .5in; text-align: center;">
<span style="font-family: "Georgia",serif;">AN APPEAL TO HOUSEWIVES.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">It will be a great help to your shopkeeper
if you get your ration of cooking fat <o:p></o:p></span></div>
<br />
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "Georgia",serif;">once a fortnight instead of every week.<o:p></o:p></span></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com2tag:blogger.com,1999:blog-24170237.post-3044530528789974272016-11-06T07:59:00.002+10:002016-11-06T08:00:45.186+10:0017th C Russian Bread: a traveller’s view.<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="background: white; color: #252525; font-family: "georgia" , serif; font-size: 10.5pt; line-height: 107%;">John Tradescant (the
Elder) was a seventeenth century English horticulturalist and avid collector of
anything and everything from the natural world. He travelled extensively in pursuit
of his horticultural interests and his collections of curiosities. In 1618 he
travelled to Russia, and on his visit to the </span><span style="background: white; font-family: "georgia" , serif; font-size: 10.5pt; line-height: 107%;">Nikolo-Korelsky Monastery<span class="apple-converted-space"><span style="color: #252525;"> </span></span><span style="color: #252525;">in the
Artic city of Severodvinsk he was clearly intrigued by the predominance and ‘foolish
fashions’ of the local rye bread.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">For
ther meat and bread, it is reasonable go[o]d; they have bothe wheat and rie
bread, and is full as good os most places of Ingland dooe afford, only they
never bake it well, and have many foolish fatyons for ther form of ther loafe,
sum littil ons so littill as on may well eat a loaf a two mouthe full, other
great onse but much shaped like a horse shooe, but that they be round, and a
horse shoe is open in the on end; also they have a broune kind of rye bread,
whiche is both fine and good. I have seen at the Inglishe house, and also in
the Duche houses, Leeflanders so good bread as I have yet never seen the like
in this contrie. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif;">Another early explorer of Russia was the Patriarch
of Antioch (Macarius III), who journeyed to Istanbul, Wallachia, Moldavia,
Ukraine, and Muscovy in 1652-60 on a fund-raising mission. Their impressions
and experiences were recorded by his attendant archdeacon (and son,) Paul of
Aleppo. Paul makes a comment about the religious symbolic significance of rye
bread in Russia, as well as the massive size in which loaves were sometimes
made. The following paragraph is from the English translation of the text prepared
by the Oriental Translation Fund of Great Britain and Ireland in 1836.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">It
is the custom for the great and celebrated monasteries in this country, such as
that of the Holy Trinity and others, to send to the Emperor, by the Archons of
the monastery, who reside in their palaces of the city, as a blessing from
them: first, a large black loaf of rye-bread, of the kind they use in the
monastery, carried in the hands of four or five men, and looking like a large
mill-stone; (this is considered a particular blessing, being of the very bread
which the Fathers eat): ….<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif;">What was the English view of rye bread at
the time? It was considered coarse fodder indeed, far inferior to fine wheat
bread, and suitable only for those who worked at hard physical labour. The
following comments are from <i>Via recta ad
vitam longam, </i>by Tobias Venner, Doctor of Physicke (1628)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif;">Bread
made of Rie is in wholesomnes much inferiour to that which is made of Wheat: it
is cold, heauy, and hard to digest, and by reason of the massiuenes [massiveness]
thereof, very burdensome to the stomacke. It breedeth a clammie, tough, and
melancholicke iuyce; it is most meete for rusticke labourers, for such by
reason of their great trauaile, haue commonly very strong stomacks. Rie in
diuers places is mixed with wheat, and a kinde of bread made of them, called <i>Messeling-bread</i>, which is wholesomer then
that which is made of Rie, for it is lesse obstructiue, nourisheth better, and
lesse filleth the bodie with excrements.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif;">I thought that perhaps an even stronger
opinion could be inferred from an entry in the <i>Copious Dictionary in three parts</i>, Francis Gouldman (London, 1664)
which has “<i>rie bread</i> - panis
fecalicius” but according to the <i>Oxford
English Dictionary</i> an earlier use of the word <i>faeces</i> in English is “sediment; dregs, lees, subsidence, refuse.”
Some more research is needed on the story of <i>panis fecalicius</i> (surely it should be panis <i>fecalic<b>eus</b></i>, if
anything?) – but it does appear to support the rather negative view of rye
bread in England at the time, does it not?<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif;">The recipe for the day is from a century
later than my story of today, but brings another perspective to the art and
history of bread-making. From <i>The
Philosophical Transactions of the Royal Society of London</i> (1778):<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<b><span style="font-family: "georgia" , serif;">The manner of making the Russian rye bread</span></b><span style="font-family: "georgia" , serif;">. —In the morning they mix as much rye
flour with warm milk, water, and a bason full of grounds of quass, or leaven,
as will make a thin dough, and beat it up for half an hour with the chocolate
staff before described; this they set in a warm place till night, when they add
more meal by degrees, working it up at the same time with the staff, till the
dough becomes stiff. They then return it to its warm situation till morning, at
which time they throw in a proper quantity of salt, and work it with the hand
into a proper consistence for bread, the longer this last operation is
continued the better; they then place it before the fire till it rises, when it
is cut into loaves, and returned once more into the warm place where it before
stood, and kept there for an hour before the last part of the process, the
baking, which completes it.*<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 10.0pt; line-height: 107%;">*This
is the very same process as is used in the north of England, for the like
purpose, and probably in all other countries where rye-bread is used.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="font-family: "georgia" , serif;">The “chocolate
staff,” according to the paragraph previous to the above is “a machine
resembling the staff of a chocolate pot, but larger” used in the preparation of
the all-purpose fermented beverage <i>quass</i>.<o:p></o:p></span></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com0tag:blogger.com,1999:blog-24170237.post-17216577623575067832016-10-31T05:00:00.000+10:002016-11-01T13:57:39.615+10:00Apple-Night.<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">After a long
break, The Old Foodie is back. I wont promise at this stage that I will return
to five posts a week as I did without fail for ten years, but will begin with
one only - a single little story for your delectation – each week. How is that
for starters?</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">Thanks to
all of you for your messages of love and your many requests for my return.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">As it is
Halloween, I thought I would begin with a few recipes from old Aussie
newspapers, to make the spooky scary night even more fun. I have chosen a
couple of apple-centric bakery-type dishes, because everyone likes bakery
goods, and because apples are associated with autumn in the Northern Hemisphere.
Of course, here in the Southern half of the globe, spring has truly sprung and apples
are well past their peak and already being usurped by mangoes and stone-fruit -
but as a population we have not as yet managed to disentangle ourselves from
the handicap of seasonally inappropriate wrong-hemisphere ingredients when it comes to ‘traditional’
celebrations. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">I have also
included a Hallowe’en beverage in the style of liquid fruit salad, or the
alternative style of a couple of bottles of ruined cider, and leave you to make
up your own minds about its potential deliciousness. I dedicate this recipe to all who still think
of England as “The Motherland.”<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">HALLOWE'EN APPLE CAKE.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">1lb. flour, ¼
lb. golden syrup,6oz. moist sugar, 2oz. citron peel or crystallised ginger, 1lb.
apples (stewed, but not watery), 2 eggs,1 teaspoon each ground ginger and mixed
spice, cinnamon, grated rind of 1 lemon, I gill sour milk, 1 teaspoon
bicarbonate soda.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">Sift flour
and spice, and rub in the butter. Add the sugar, chopped peel, and lemon rind. Stew
the apples to a pulp in a very little water. When they are soft, stir in the
golden syrup, milk, and bicarbonate of soda, use for mixing the cake. Add
the eggs, and beat the mixture for a few minutes before pouring into a greased
tin and baking for about</span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"> <o:p></o:p></span><span style="font-size: 11pt;">1 ¼
hours.</span></span><br />
<span style="font-family: "Calibri",sans-serif; font-size: 11.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">When the cake is
cold spread with coffee butter icing, then stand it on a sheet of paper containing
2oz. hundreds and thousands. By lifting the sides of the paper they can be made
to stick to the cake.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">Stick
coarsely chopped walnuts round the edge, and decorate the top with crystallised
fruits.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Queensland Times</i>
(Ipswich) 26 October, 1936<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">HALLOWE’EN PUDDING.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">One pound of
cooking apples, 2 oz. breadcrumbs, 1 ½ oz. ground almonds, ¼ lb. sugar, 3
dessertspoons butter, 1 egg, a few almonds. Peel and core apples, cut into
quarters and cook in a little water till tender. Mix crumbs with the apples,
and put into a greased pudding dish. Mix sugar, butter, ground almonds, and
beaten eggs, put on top of apple mixture, decorate top with almonds and bake 40
minutes. Serve cold.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Chronicle</i>
(Adelaide) 12 October, 1944<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">HALLOWE’EN CUP.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">To-morrow is
Hallowe’en – party time for those in whom English sentiment stirs deeply. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">This recipe
is for Hallowe’en Cup, with which to toast distant friends in the Motherland.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">Into a glass
jug place a cup of castor sugar and the strained juice of six lemons and an orange.
Leave until dissolved, stirring occasionally. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">Add a cup of
pineapple cubes, a cup of unpeeled apple cubes, a peeled sliced banana, six maraschino
cherries or whole strawberries, with two cups of crushed ice.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">Leave for
five minutes, and then add two large bottles of ginger ale and two bottles of cider.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><i>The Sun</i> (Sydney) 30 October,
1941<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">Here are the
links to previous Halloween blog posts:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">Two Excuses to Celebrate.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://www.theoldfoodie.com/2008/10/two-excuses-to-celebrate.html">http://www.theoldfoodie.com/2008/10/two-excuses-to-celebrate.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">Fourth Blogoversary<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://www.theoldfoodie.com/2009/10/fourth-blogoversary.html">http://www.theoldfoodie.com/2009/10/fourth-blogoversary.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">A Mysterious Stew for Halloween [FOR 3
MEALS]. 1906<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://www.theoldfoodie.com/2012/10/a-mysterious-stew-for-halloween.html">http://www.theoldfoodie.com/2012/10/a-mysterious-stew-for-halloween.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">Theme it Orange: A Halloween Menu and
Recipes, 1928.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://www.theoldfoodie.com/2012/10/theme-it-orange.html">http://www.theoldfoodie.com/2012/10/theme-it-orange.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">Queen Victoria’s Hallowe’en, 1879<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://www.theoldfoodie.com/2012/10/queen-victorias-halloween-1879.html">http://www.theoldfoodie.com/2012/10/queen-victorias-halloween-1879.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">Pumpkin Wine, Grown on the Vine.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://www.theoldfoodie.com/2012/10/pumpkin-wine-grown-on-vine.html">http://www.theoldfoodie.com/2012/10/pumpkin-wine-grown-on-vine.html</a><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">Witch Cakes and Goblin Sandwiches.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://www.theoldfoodie.com/2012/10/witch-cakes-and-goblin-sandwiches.html">http://www.theoldfoodie.com/2012/10/witch-cakes-and-goblin-sandwiches.html</a><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;">Recipes for Goblin Sandwiches, Witch
Cakes, Witches Brew.</span><o:p></o:p></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com9tag:blogger.com,1999:blog-24170237.post-80539756736794083072016-04-04T05:46:00.001+10:002016-04-04T05:46:19.194+10:00Taking a Break.My Dear and Loyal Readers,<br />
<br />
After over ten years of five-times a week posting to this blog, this Old Foodie has decided to take a break.<br />
<br />
I will be back .....<br />
<br />
<br />The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com23tag:blogger.com,1999:blog-24170237.post-28627688698849055792016-04-01T05:00:00.000+10:002016-04-01T05:00:11.000+10:00Things to do with Grapes.<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">As I
mentioned yesterday, the part of south-east Queensland where I am spending a
couple of days is an increasingly important wine-producing region. Not all of
the grapes grown are for wine however, the table grapes are very fine too. I
thought that today I would see what uses I could find for this fruit in
Queensland newspapers of a certain age.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<b><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Grape Catsup.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Wash and stem the grapes, and stew
them slowly, with a little water if necessary, until they are soft enough to
rub through a colander. Measure the pulp, and return it to the preserving pan,
allowing to three quarts of it 2 lb. of brown sugar,<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">a pint of vinegar (white wine or
cider), an ounce each of ground cloves, allspice, cinnamon, salt, and black
pepper, and a saltspoonful of cayenne. Boil all together<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">until the quantity is reduced to
about one half, and is very thick. Skim, take from the fire, and when cold
bottle and seal with wax.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<i><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">The Queenslander</span></i><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">
(Brisbane, Qld.) 12 November 1898<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<b><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Grape Jam.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">When grapes are plentiful, use
them for making grape jam. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Choose, grapes that are not quite
ripe for making jam, pick them over; removing any unsound fruit and wash
carefully.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">To 3 lb. of, grapes allow1 ½ lb. of
sugar and put fruit and sugar in alternate layers in the preserving pan. Bring
to the boil and continue boiling steadily for about three-quarters of an hour. Stir
frequently and test for setting in the usual way. <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<i><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Barrier
Miner</span></i><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;"> (Broken Hill, NSW) 23 January 1940<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Pickled
Grapes.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Mrs. E. Crook, of Prospect Terrace,
Highgate Hill, wins the "Brisbane Telegraph"<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">competition prize today with her
suggestion for pickled grapes.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">To 3 lb. grapes (ripe, but firm) allow
1 quart vinegar, 1 lb. sugar, ½ cup treacle, 2 oz. cloves and 3 chillies.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Put grapes into jars. Boil all
other ingredients for ¼ hour, and pour boiling hot over the grapes. Cover at
once and allow to stand at least 1 week before using.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<i><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Brisbane Telegraph</span></i><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;"> (Qld.) 19
January, 1949<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Grape
Bread.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Now that grapes are in season the
clever housewife uses the delectable fruit in a variety of ways. The following
recipe is one that has proved very popular.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Butter several slices of bread
and place layers of grapes upon them, then arrange in a stack in a piedish.
Make a custard of a quart of milk and two eggs, a cup of sugar, and a pinch of
soda in the milk to keep it from curdling. Pour over the bread and allow to
soak for half an hour. Then place the dish in a moderate oven until nicely
browned. The baking usually requires about an hour.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<i><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Evening News</span></i><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;"> (Sydney,
NSW) 28 January 1929<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<b><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Grape Chutney</span></b><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Six pounds grape pulp. Prepare
this by stemming the grapes, putting them over the fire with a little water,
and cooking them until so tender that the pulp may be rubbed through a sieve,
leaving the seeds and skins behind. To the pulp thus obtained add 2 lb. of
brown sugar, one pint of vinegar, one tablespoonful each of ground cinnamon, mace,
cloves, allspice, and white pepper, and a teaspoonful of salt. Put all together
over the fire, stew until thick, stirring constantly to prevent burning, and
bottle.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<i><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">The Queenslander</span></i><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">
(Brisbane, Qld.) 24 November 1894<o:p></o:p></span></div>
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<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<b><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">To Make Grape Salad.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: justify;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">Choose
good grapes, remove them from the stems, open them at the side,<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: justify;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">remove
the seeds carefully and fill the space with tiny balls of cream cheese, which
has been mixed with a small amount of dressing. Arrange the grapes on lettuce
leaves and pour over them a mayonnaise. At the side of each plate place a bunch
of grapes.<o:p></o:p></span></div>
<br />
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<i><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;">The Daily News</span></i><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 107%;"> (Perth,
WA) 12 November 1910<o:p></o:p></span></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com0tag:blogger.com,1999:blog-24170237.post-76230116314899642822016-03-31T05:00:00.000+10:002016-03-31T05:00:44.154+10:00Things to do with Apples.<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">I am
spending a couple of days in a lovely little cabin in the bush just outside
Stanthorpe, in south-east Queensland. The region is known as the Granite Belt,
from its spectacular rocky outcrops, and it is an important region for the growing
of cool-climate fruits and vegetables. It is especially well-known for its
grapes (and wine) and apples. I intend therefore to feature the apple today,
and grapes tomorrow. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">I will
start with the opinion of the author of yesterday’s featured book </span><i><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Prophylactic Feeding and Therapeutic Feeding</span></i><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> (1909) - George
Julius Drews.</span><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Fruits are Nature's predigested
foods. The APPLE is the king of fruits, because it is the most durably valuable
and the most practical although it is not the most luxurious or luscious for
the moment. Its special value lies in the fact that its better varieties,
under, favorable conditions, can be kept all around the year. It has harmless
stimulating properties. It is more nutritious than the potato and it is an
excellent brainfood because of its large endowment of phosphorus. Let the
children of all ages eat all the apples they crave. Those who eat apples freely
are almost protected against all diseases, and especially jaundice, indigestion
and torpidity of the liver, because it is very rich in sodium.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Apples
were mentioned multiple times in the book, mostly as an ingredient in fruit
salad, although there is also the following very minimalist idea:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<b><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Sandwiched Apples or Pears<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">2 or 3 oz. Apple or Pear slices
sandwiched with, or only spread with, <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">1 ½ oz. Lemon Cheese, or Mock
Cottage Cheese.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Next, a war-time
hint from <i>The Times</i> (London) of December
2, 1940:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<b><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Apple-Ade.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Never waste the peel and cores of
your apples. Boil them in a little water, and you’ll have a delicious and very
health-giving drink.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">In the
past, local ladies of Stanthorpe could have been expected to have a good
apple-cookery repertoire - and it appears that they did.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">From the <i>Sunday Mail</i> (Brisbane, Queensland) of 21
February, 1937:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">The prize this week has been
awarded to MRS. J. WILLMOT, of Dalvecn, Stanthorpe District, for instructions
for making apple puffs flavoured with spice. This is a very economical recipe,
but a delicious and tasty one.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<b><span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Spiced Cider Puffs<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">Sift together ¾ lb self-raising
flour, 1 tablespoon sugar, and a saltspoon each of cinnamon and spice. Peel,
but do not core, a large cooking apple, and grate with a coarse grater into the
dry ingredients till a paste can be formed (no other liquid is required). Drop
in a frying pan in spoonfuls in hot fat; fry until a golden brown. Drain and
roll in sugar, to which a little cinnamon has been added.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%;">From the <i>Sunday Mail</i> (Brisbane, Queensland) of 23
February, 1930:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Georgia",serif; font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">CHUTNEY.—
One and a half pound apples, 1 lb. ripe tomatoes, 1 lb. raisins, 1 lb.
brown sugar, 1 oz. mustard, 1 oz. pepper, 1 teaspoon salt, and 1 quart wine gar.
Peel and. quarter the apples, and tomatoes, chop raisins (seedless) finely,
boil all together, stirring well, for 2 hours over a slow fire or gas. — Mrs.
S. (Stanthorpe).<o:p></o:p></span></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com1tag:blogger.com,1999:blog-24170237.post-29363182926645047312016-03-30T05:00:00.000+10:002016-03-30T05:04:56.814+10:00A Banquet of Unfired Food (1909)<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">It was impossible to resist going back to our source of a few
days ago for some more blog fodder. How could I resist a title like </span><i><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Unfired Foods and Hygienic Dietetics for Prophylactic Feeding and
Therapeutic Feeding</span></i><span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">? As its title suggests, the book promoted raw food as a healthy
eating option, and it included a significant number of recipes as well as several menus.
But before we get to the details, please enjoy one of the front pages, which
contained a mission statement of sorts:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; line-height: 115%;">Let
it be understood <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; line-height: 115%;">that
this book <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; line-height: 115%;">is
written for those who <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; line-height: 115%;">“EAT
TO LIVE” <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; line-height: 115%;">and
to <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; line-height: 115%;">CURE
<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; line-height: 115%;">those
who <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; line-height: 115%;">LIVE
TO EAT. <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; line-height: 115%;">It
is useless to study <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; line-height: 115%;">ASTRONOMY
<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; line-height: 115%;">without
a foundation <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; line-height: 115%;">in
rational <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; line-height: 115%;">GASTRONOMY<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">I give
you a suggested banquet menu from the book:<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">A BANQUET
MENU<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Served in
8 Courses.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">COURSE
ONE.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Serve only one of the following
dishes: <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">An apple cut into eight sections
and arranged to represent a lotus. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">An orange with the peeling turned
down to represent a flower. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">A banana stuffed with a few nuts
and peeling replaced. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">COURSE
TWO.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Serve about one ounce of one of
the following foods for nibblers: <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Pecan meats, carobs, chufas,
dried olives (one-half ounce). <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">COURSE
THREE.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Serve one of the following health
drinks: <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">A lemonade. Orangeade. Fruit
frappee. Tamarade. Rhubarbade. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Fresh cider. Fresh grape juice.
Near-milk. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">COURSE
FOUR.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Serve according to the
convenience of the season: <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">A fruit salad, an herbal salad, a
salad pie or a flower salad. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">COURSE
FIVE.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Serve a small dish of cereal
foods as neatly as you can prepare them: <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Brownfood. Honey flakes.
Evaporated fruit flakes. Pound cake. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Fruit bread. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">COURSE
SIX.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">This course is optional. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Lentil surprise salad (small
dish). One ounce of either lemon, cottage cheese, horseradish, cheese,
cranberry savory cheese or cereal confections. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">COURSE
SEVEN.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Serve a small dish of the
following preparations for dessert : <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Banana mousse. Berry sauce. Apple
sauce. Plain dessert. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; text-align: center;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">COURSE
FINALE.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Serve the fingerbowl. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">When so many courses are served
each individual dish must be comparatively small. A menu of six courses is long
enough for most festive occasions.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">I was
baffled by Near-milk and Brownfood. The former is explained, but the latter is
not.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">NEAR MILK <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Near-milk is prepared like
near-buttermilk, with the exception that in place of the rhubarb juice only
pure water or orange juice is used. This milk is wholesome, delicious, appetizing,
cooling and refreshing. All the infectious diseases, such as consumption,
lumpjaw and several fevers which may be transmitted to man in cows milk are
barred out of near-milk.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">NEAR BUTTERMILK <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">Soak in a cup 3/4 full of water <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">1 oz. Flax seed and beat it about
every ten minutes during the course of one hour with a rotary eggbeater. Before
beating the last time fill the cup nearly full with water and then let the seed
settle. Meanwhile mix and rub into a cream <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">1 oz. Pignolias or Peanuts flaked
exceedingly fine and <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">½ oz. Rhubarb Juice. Put this
cream into a cup and add <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">3 ½ oz. Rhubarb Juice and beat it
briskly with a rotary beater and then add <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: "georgia" , serif; font-size: 12.0pt; line-height: 115%;">3 ½ oz. Flaxseed fluid and beat
it again briskly. Now pour it through a large tea strainer, stirring the while,
to keep it from clogging. Serve in a glass with a teaspoon or rye straw. At
your option you may add a half ounce honey (teaspoonful). <o:p></o:p></span></div>
The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.com1