Here we will find delicious cooking that has long since been forgotten. Convenience and fast food can not compare to the quality and flavor of Great Grandmothers meals.
From the book Home Makers’ Cooking School Cook Book by Jessie M. DeBoth, A.B.
Director of Home Makers School
of Chicago Illinois 1925
Southern Chicken Soup
1 3 lb. fowl 2 teaspoons salt
2 quarts cold water 1/8 tea. pepper
3 Tablespoons cooked rice 1 tea. minced parsley
Cut all the meat from the fowl, reserving the breast whole. Cut the rest into bits, break the bones, and put them with the meat and salt water into the kettle. Place the breast section on the top of the other meat. Cook for four hours. Remove the breast as soon as tender. Skim often at first, strain and add rice and breast cut and diced, also seasonings and parsley.
Caramelized Rice and Apple Pudding
1 cup sugar 1 cup rice
3 cups boiling water 5 cooking apples
Caramelize sugar in a saucepan. Add boiling water and simmer, stirring frequently until smooth; then add the washed rice. Boil for five minutes and turn into a pudding dish with the sliced, pared apples. Place in a hot oven and stir down frequently until rice is soft. Bake five minutes longer. Serve cold with cream.
Original Irish Stew, Circa 1862 /civil War Era
Cut 6 thick chops from the loin of the pig. Lay them in an iron pot. Clean and slice four pounds of potatoes. Layer the chops with the potatoes, and half dozen sliced onions. Add about a quart of water to the pot. Cover the pot with a tight fitting lid and place over medium heat for two hours or until potatoes have become soft and mushy. The chops will be very tender and the potatoes rich with fat. Serve hot.
Civil War Era Potato Chips
Wash and peel potatoes. Slice in ribbon thin slices. Put into cold water to remove the starch and strong potato flavor. Drain and put into a fry pan with a little butter and fry until light brown and crisp. Take out of the pan and place near the fire on a sheet of clan writing paper to dry. Sprinkle with a little salt.