From: teri bidwell
Date: Mon, 8 Apr 2002 14:11:26 -0600
I have an old recipe book from Oklahoma with some recipe items
from the 1800's handed down for posterity. These are reproduced
from the Garvin County Extension Homemakers Bicentennial Cookbook,
circa 1976. The name of the person who submitted the recipe is given
if known, her home town follows the last dash.
The first two recipes are for souse, or hogs head cheese.
This stuff actually came prepackaged by Oscar Mayer fairly recently
and may still be available, but I haven't seen it in years. Looks
something like clear jello with meat chunks and red pepper pieces
in it. If you can get past the appearance, it's not bad with
crackers and a high quality mustard, as long as it's not grissly.
Expect it to be chewy though.
------------------------------------------------------------
Souse or Head Cheese
Prepare the raw hog's head as follows:
Trim, scrape, or singe off any hairs or bristles that are left.
If you intend to use the ears, brains, snout, tongue, or jowls
for any purpose other than souse, remove them and set aside
to soak. Otherwise, leave them on the head to be ground up.
Note that the ears are gristly, and when ground up in the souse,
they leave white flukes of gristle in the meat. This is not
harmful, but some find it unattractive.
Cut out the eyes. The bulk of the head is now halved or quartered
with an axe, or left whole (depending on the size of your pot)
and while still fresh, it is put in a pot of fresh water, usually
to soak overnight. This soaking removes the remaining blood from
the meat.
We have found that only a few people cook the whole head. After
soaking, rinse the head until the rinse water runs clear. Put in
a pot of clean, salty water and cook it slowly until good and
tender, and the meat comes off the bones. Then remove all meat from
the bones and run through a food chopper. Season to your taste.
Some use, per head, 1T of sage, 1/2t ground red pepper, salt, and
black pepper to taste. Others use 1 onion, pod of strong red
pepper chopped fine, and 1t of salt. Now mix thoroughly and put
into capped jars, a mold, or a plate (covered with a clean white
cloth). Then it is not to be eaten immediately, it is put into
the smokehouse for the winter weather to keep it fresh. Eat cold
or reheated.
From the Foxfire Book, Mrs. Kenneth Jarrell--McGee
----------------------------------------------------------------
Another recipe for souse
6 pigs feet
4 pigs ears
3 lbs neck bones
1c vinegar
1/2c sugar
2T sage
2T salt
dash of hot pepper
3 sweet pickles
Cook meat until it falls off the bone (6-7 hours). Take bone
out. Put in large mixing bowl and mix everything together.
Sit in refrigerator for 12 hours until set.
-------------------------------------------------------------------
Old Fashioned Mincemeat
2 hogs head, boiled
1/2 peck apples
2 qts sorghum syrup
1 pt vinegar
1 qt grape juice
1 qt broth
6 lbs raisins
5 lbs sugar
1T black pepper
4 T nutmeg
4 T cinnamon
4 T ground cloves
2 T salt
Cook hog heads good and done, remove meat from bones, grind meat,
apples and raisins with coarse blade. Combine all ingredients
and cook until fruit is done. Put into sterilized jar and seal.
Mrs. B. O. Tinnin -- Corley
-----------------------------------------------------------------
Old fashioned mincemeat cake (this recipe was found in an old kitchen
safe, and is very old)
1 box mince meat, or equal amount of homemade mincemeat
1 cup cold coffee plus 1 tsp soda in the coffee
1 1/2 c suger
1/2 lard or butter
1 egg
1 cup nut meats
Flour to make a batter (2 cups will do).
Cream lard or butter and sugar. Add egg and beat. Add broken up
mincemeat and coffee alternately with flour. Fold in nuts.
Pour into greased and floured layer pans and bake 350 until done.
Frosting
1/4 cup butter
1/3 cup coffee
1t vanilla and cocoa
Cream together and ice the cake.
Mrs. I. R. (Norene) Mercer -- Corley
-------------------------------------------------------------------
Here's a recipe I actually made once and liked, but it's odd
to say the least:
Vinegar Cobbler (circa 1800)
2 cups water
1 c or more sure
1/3 cup good vinegar
1t vanilla flavoring if you want apple or
1t pineapple flavoring if you want green grape
Put water, sugar and vinegar into granite pan, let come to boil
and add flavoring. Maek soft biscuit dogh, roll as for chicken stew.
Cut or pinch off small bits, drop into boiling liquie a few at
a time: let come to boil, then add more. Do not make too dry.
Cook thoroughly, stir occassionally until a moderate amount is cooked
in. Place strips on top, putin oven and bake until it begins to
brown on top. Dot with butter before adding top layer. Nutmeg may
be used instead of flavorings.
--------------------------------------------------------------------
Complexion Wash
Put in a vial one drachm of bezoin gum in powder, one drachm
nutmeg oil, six drops of orange-blossom tea. Boil them to 1 teaspoonful
and strain, add to one pint of sherry wine. Bathe the face
morning and night and it will remove all flesh-worms and freckles and
give a beautiful complexion.
(Ew. Can someone please tell me what a flesh worm is?!!)
--------------------------------------------------------------------
Coon A la Delta
(I bet armadillo or possum would work just as well)
1 coon
Cayenne pepper to taste
salt and pepper to taste
3 cloves of garlic, chopped
1 large onion, chopped
1c celery, chopped
1 med bell pepper, chopped
flour for gravy
shortening for gravy and browning the coon
6 med sweet potatoes
After coon has been dressed properly, soak for 1 hour in
mild vinegar solution. Drain. Cut up or cook whole as
desired. Salt and pepper coon and cover with water. Add
cayenne pepper, chopped garlic, onion, celery and bell
pepper and parboil until partially tender. Remove from heat
and drain. Brown coon in a small amount of shortening,
then place in roasting pan. Make a thin brown gravy seasoned
as desired. Pour over coon in roasting pan and place peeled
sweet potatoes around and bake in 350 oven until potatoes
are done.
Mrs. Robert Clinton - Homesteaders
---------------------------------------------------------------
A scary but more recent recipe
Pickled Eggs
2c distilled vinegar, white
2T mild mustard
1/2c water
1c sugar
1t salt
1t celery seeds
1t mustard seeds
1t dill seeds
6 whole cloves
2 onions, sliced
Simmer all together 10 minutes, cool, pour over 12 hard
boiled eggs (peeled) and place in refrigerator 12 hours.
---------------------------------------------------------------------
This one has to top the 50's flash cooking charts; not that old,
but funny.
Five Can Dinner
One can tuna
One can chow mein noodles
One can Chinese vegetables
One can mushroom soup
One can celery soup
Combine in 1 1/2 qt casserole. Bake 350 for 40 minutes.
Mrs. I. R. (Norene) Mercer - Corley
---------------------------------------------------------------
Scary twist on mom's favorite meatloaf
Liver-sausage Loaf
1 lb ground parboiled liver
1 lb sausage
1 1/2 c bread crumbs
1/2 t salt
2T minced onion
1T catsup
2T horseradish
1c milk
1 slightly beaten egg
Combine liver and sausage. Add bread crumbs and seasonings.
Moisten with milk and egg. Pack into greased loaf pan and
bake 350 for 1 1/2 hours.
Eva Chrisco -- Y's Y'ves
------------------------------------------------------------
File this one under salads or cola drinks, not sure which. Isn't
coca cola that stuff you use to scrub the corrosion off your
car battery?
Bing Cherry Salad
1 sm can pineapple
1 can Bing cherries
1 bottle coca cola
1 pkg cherry jello 3 oz
1 pkg cream cheese
1c nut meats, broken
Drain pineapple and Bing cherries. Add enough of the coca cola
to the juice to make 2 cups. Heat juice, dissolve Jello in it.
Partially cool, add crumbled cream cheese, nuts, drained pineapple
and cherries. Set in refrigerator. Can be served with whipped cream.
Mrs. Jess W. Adams -- Story
--------------------------------------------------------------------
And this one comes from my Better Homes and Gardens cookbook
that was given to me as a wedding present in 1979. The first section
acknowledges the trend away from 50's homemakers spending all day
in the kitchen by including a section entitled "appliance cooking".
I guess homemakers used an open fire in the back yard before that.
Thank goodness for progress.
The second section is entitled "Barbeques and easy meals", from which
I take this lovely SPAM dish:
Frosted Luncheon Meat
(the edyuhkated way to say SPAM, for all you lamerz)
Anchor a canned luncheon meat on a spit. Blend 2 quarts pasteurized
process cheese spread and 1 part Dijon-style prepared mustard;
spread on all sides of meat. Broil over HOT coals until golden brown.
Slice and serve on toasted buns. Pass sauce.
(Sorry, but if I'm gonna fire up the outdoor grill, I'm gonna make
me a nice rare sesame-seared albacore tuna steak)
----------------------------------------------------------------------
And finally, my all time favorite appetizer(not):
BRAUNSCHWEIGER GLACE
(translated: molded beef flavored jello with livercheese dip)
1 envelope unflavored gelatin
1 10 1/2 ounce can condensed consomme
1/2 pound (1 cup) Braunschweiger
3 tablespoons mayonnaise
1 T vinegar
1 T minced onion
Soften gelatin in 1/2c cold water and consomme. Heat to boiling,
stirring to dissolve gelatin. Pour into 2-cup mold; chill until firm.
Blend remaining ingredients. Spoon out center of firm consomme, leaving
1/2 inch shell. Fill with meat mixture. Heat spooned-out consomme til
melted; pour over meat. Chill firm and unmold.
(I'm not gonna try it. You try it.)
-----------------------------------------------------------------------
In the back of the cookbook is a meal planning section that proposes
this lovely Christmas dinner menu:
Oysters Rockefeller
Roast Domestic Goose
Baked Potatoes
Broccoli Casserole
Classic Waldorf Salad
Tutti-frutti Tortoni
Coffee Tea Butter
(You know, something you can whip up quick for a lot of guests.
Unfortunately they don't give any suggestions for Jewish holidays.)
Or this lovely meal for Men only (no ladies allowed!)
Cheese Stuffed Apples
Assorted Crackers
Shrimp Cocktail
Hasenpfeffer
Mashed potatoes with gravy
Peas and carrots
Men's favorite Salad (recipe included in the book)
dinner rolls with butter
Red Cherry Pie
Coffee
(must be the meat-and-potatoes that makes it for men only??)
As opposed to this meal for Ladies Only (keep yer mitts off, Mr. Faloofus)
Crab-arthichoke bake
Assorted relishes
Hard rolls with butter roses
Orange Souffle
Coffee and Tea
(I guess you pig-out on the casserole, cause there's not much else there
to keep a skinny lady nourished. Maybe that's the point.)
And finally, the SAINT AND SINNER DINNER
(Let me know if you figure this one out)
Cheese Board
Assorted Crackers
Broiled Beef Steak
Boiled Lobster
Buttered Asparagus
Grapefruit-avocado salad
Brioche with butter
Cherries Jubilee
Coffee
© 1998-2005 Reeza.com
in association with
Ink Works
