Norm Adams’ First Texas Cook Book #2
In 1883 when Houston was a city of 16,000 the ladies of the First Presbyterian Church collected hundreds of favourite recipes that had been handed down for generations. That was how the FIRST TEXAS COOK BOOK was compiled. Thanks to Norm Adams, who shared his 1977 reprint of the original cook book, the LVT is pleased to pass along some of these recipes to you over the next few weeks. This week’s menu: 1. Yacht Pie, 2. Yeast Cakes, 3. Molasses Pie
A fellow can always get a live, tough chicken on a cruise. Martha’s Vineyard chickens are the toughest. Well, you wash your chicken and cut it all up. Take some of the salt junk that you ought to have on board, and cook it for an hour in fresh water, make a paste of flour and butter-half a pound of butter to a pound of flour. Take an iron pot and rub it all over with butter; make a piece of the paste round like the top of your hat, and clap it on the bottom of your pot and another long piece to go all around; stow away at the bottom a layer of beef; slice two big onions and three potatoes and put in a few pieces, and pepper that, then put in your chicken and more potato and onions, and ballast the whole thing that way. When you have arrived at the deck of the pot put in a tablespoonful of Worchester sauce and about the same of tomato catsup and three pints of cold water; lash on the ocver of the pot. and let her cook gently for four hours. If she burns you are gone. She wants watching. If your junk is salt, you need not add salt; if quite fessh, add some. You catch some fish on next summers’s cruise and try this way, using bacon for beef. The more ladies you have on board, the more onions should be used.
Take one pint of tepid water, one teaspoon salt, one tablespoon sugar, one cup baker’s yeast, and flour enough to make a stiff batter. Make up over night and set to rise. Next morning mix with cornmeal and make into a loaf; place ina pan and set to rise again. When light, roll out, cut in small cakes and place in a cool place to dry. One cake will make two loaves of bread.
Beat the yelks* of four eggs, add one teacup of brown sugar, one-half nutmeg, two tablespoons of butter. Beat thoroughly, stir in one and a half teacups of molasses, add the whites of the eggs.
*Yelks is old spelling for egg yolk
NEXT WEEK: MORE FROM NORM’S FIRST TEXAS COOK BOOK.
Do you have a favourite recipe, perhaps something that brings back memories of days gone by? Send it to the Lumby Valley Times. Mail your recipe(s) to: Box 456, Lumby B.C. or e-mail to: email@example.com, please indicate if you want your name to be used in the article, or would prefer to remain anonymous.
Do you have a favourite recipe, perhaps something that brings back memories of days gone by? Send it to the Lumby Valley Times. Mail your recipe(s) to: Box 456, Lumby B.C. or e-mail to to: firstname.lastname@example.org, please indicate if you want your name to be used in the article, or would prefer to remain anonymous.