Is Recession Preparing a New Breed of Survivalist? [Survival Today

Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training

I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood

http://www.inmamaskitchen.com/food_intros/Beans_Grains.html

Lentils with Chard and Lemon

* 3/4 cup chopped onions
* 3/4 cup olive oil
* 1 stalk celery, finely chopped
* 4 garlic cloves
* 1 teaspoon salt
* 1 1/2 cups lentils
* 1/2 bunch Swiss chard leaves, chopped with a little of the stalk
* 3/4 cup lemon juice (or to taste)
* 1 teaspoon flour

Method

Saute onions in large heavy-bottomed pot or Dutch oven in olive oil. When onions just begin to soften, stir in celery and garlic crushed with salt.

Wash lentils under cold water. Drain. Put in pot with onion mixture and add enough water to cover. Cook for 15 - 20 minutes.

Stir in chopped chard and cook for 15 minutes more.

Lentils should be almost soft by now and need to be watched so they don’t turn too soft. Stir in lemon juice mixed with one teaspoon flour to thicken the sauce. Let simmer until it is almost as thick as soup soup. Check for seasoning .

Contributor: Donna Hines

“Lentil” Chopped Liver

Judy Paley become health conscious and regretfully banned chopped liver from her table. To keep its memory alive, she created this healthy adaptation.

* 1/2 cup dried lentils, picked through and rinsed
* 3 tablespoons oil (4 tablespoons if using only egg whites)
* 2 large onions, finely chopped
* 2 hard-cooked eggs (or 4 eggs, whites only)
* 1/4 cup finely ground walnuts
* Salt & freshly milled pepper to taste
* 2 tablespoons minced parsley

METHOD

Bring 3 cups water to a boil. Put in cleaned lentils and lower heat. Simmer, covered, for about 40 - 50 minutes or until lentils are very soft. Drain and set aside.

Heat oil in medium sized frying pan. Stir in onion and sauté over medium heat until caramelized, about 15 minutes. Do not stir too much or onions will not caramelize.

Stir in drained lentils. Remove from heat and let cool.

Shell eggs and cut in quarters.

Put eggs, lentil mixture and walnuts into food processor, and blend until mixture reaches smooth consistency.

Season with salt and pepper to taste.

Mound on platter and sprinkle with parsley. Serve as a spread on crackers or with crudités.

Serves: 8 - 10 as an appetizer

recipe from www.inmamaskitchen.com

Contributor: Barbara Paley-Israel for Judy Paley

Egyptian Bean Salad

This is an attractive way to combine green beans and black eyed peas. Lemon is a hallmark of Middle Easter recipes.

* One pound green beans, sliced on the diagonal
* One 16-ounce can black eyed peas
* 2 large ripe tomatoes, chopped
* 1/2 cup parsley, minced
* 4 scallions, chopped, greens included
* Juice of 2 lemons
* 1 tablespoon oil
* Salt and pepper to taste

METHOD

Steam green beans until they just become tender, about 10 minutes. Do not overcook or they will lose color. Put in refrigerator to chill.

Drain and rinse black eyed peas. Combine with chilled green beans, tomato, parsley, scallion, lemon and oil. Season to taste and toss together.

Serves: 4 as side dish

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

Sorghum Baked Beans

When we make this recipe for sorghum baked beans, we always used leftover cooked beans. In southern cooking there always seems to be leftover beans. If you don’t want to do that, you can use canned beans.

* 2 cups cooked navy or great northern beans
* 5 slices bacon
* 1 onion, chopped
* 3 tablespoons catsup
* 1 teaspoon prepared mustard
* 1/2 cup sorghum molasses
* 1/4 cup water

METHOD

Preheat oven to 350°F.

Fry the bacon until done, but not crisp. Cut into small pieces.

Finely chop the onion.

Place bacon, onion, and remaining ingredients into a medium casserole. Stir well to mix.

Cover and bake in preheated 350°F oven for twenty minutes.

After 20 minutes, reduce heat to 250°F, and cook for two hours.

Serves: 4

recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

http://www.inmamaskitchen.com/food_intros/Beans_Grains.html

Strawberry Dessert Risotto

Why not have risotto for dessert?

* 1 cup strawberries, hulled
* 1/3 cup orange liqueur
* 1/4 cup butter
* 1 cup uncooked Arborio rice
* 2 cups water
* 1 vanilla bean, split
* 1 cup warmed milk
* 1/4 cup sugar
* 1/4 cup heavy whipping cream
* 1/4 cup fresh mint, chopped
* 1 teaspoon grated orange zest

Method

Cut strawberries into quarters. Pour orange liqueur over strawberries. Let stand 20 minutes. Drain, reserving the liquid.

Melt butter with oil in a large saucepan or Dutch oven. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Stir in reserved liqueur, vanilla bean and water. Cook, stirring constantly, till liquid is absorbed.

Add small amount of milk, and cook, stirring, stirring until milk has been absorbed. Repeat with remaining milk. If more liquid is needed, use additional water. Stir in sugar, whipping cream, reserved strawberries, mint and orange zest. Cook for an additional five to ten minutes to soften strawberries, but not dissolve them. Remove vanilla bean.

Serves: 4 to 6

Contributor: pat ciesla

Trinidad Fried Rice

Trinidad has had many food influences from Chinese to Indian. This is the Chinese influence showing.

* 1 pound medium shrimps (cleaned and deveined)
* 1/4 pound bacon ( or Lap Cheong sausages or ham ), cut in 1/2 inch wide pieces
* 6 - 8 tablespoons vegetable oil (see note)
* 1 large carrot, in 1/2 inch dice
* 2 medium onions, finely chopped
* 2 -3 slices fresh ginger root
* Salt and pepper to taste
* 1 clove garlic
* 4 teaspoons superior soy (light soy )
* 2 eggs, lightly beaten
* 1 1/2 pounds boiled rice (boiled without salt)
* 3 teaspoons oyster sauce
* 4 - 5 chives, finely sliced(small amount reserved for garnish)

METHOD

Wash cleaned shrimp in salted water. Rub water on shrimp lightly. Drain and dry. Set aside.

In a wok, stir-fry bacon in 1 tablespoon oil until cooked. Add carrot and onions, stir-fry for 3 - 4 minutes, remove with slotted spoon and set aside.

Crush ginger slices with garlic clove, and add to shrimp. Sprinkle with salt, pepper and 1 teaspoon light soy sauce. Mix to combine.

Heat 1 tablespoon oil in wok until smoking. Stir in shrimp and stir-fry until pink on all sides. Remove with slotted spoon and set aside.

Beat eggs with salt and pepper. In a small flat pan, sauté in 1 1/2 teaspoons oil, turning once, until eggs set. Remove and cut into 1/2 inch cubes. Set aside, removing small amount for garnish.

In wok, heat 1 tablespoon oil until smoking. Stir in 1/3 of the rice, and 1 teaspoon each light soy and oyster sauce. Stir in 1/3 of the shrimp, 1/3 egg, 1/3 chive, and 1/3 onion/carrot mixture. Cook until heated through. Remove with slotted spoon and repeat process two more times until ingredients are used.

Garnish with reserved egg and chive. Serve immediately.

Serves: 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Ilka Hilton-Clark

NOTE; Exact measures for stir-fry are not really possible. You must go by eye to some extent when determining if you need to add oil to pan (after removing ingredients with a slotted spoon). There should be a small puddle settled at the bottom of the wok, ready to be stirred with added ingredients. You want a puddle, not a pond. Experiment. You can always add, but you can’t subtract.

Fried Rice

We know that this is a wonderful way to use leftovers, but when you have time, start with a fresh batch of rice. It makes a difference. If using cold, leftover rice, add 2 tablespoon water to the soy sauce mix.

* 2 eggs
* 2 tablespoons light soy sauce
* 1 tablespoon dark soy sauce
* 1 tablespoon sherry wine (optional)
* 2 tablespoons peanut oil
* 1 slice ginger, minced
* 4 cups cooked rice
* 2 cups cooked chicken, shrimp, ham or combination of all three
* 4 scallions, sliced

METHOD

Lightly beat eggs. Set aside.

Mix together sherry wine and the two soy sauces. Set aside.

Heat dry skillet or wok. When smoking hot, swirl in peanut oil. Stir in minced ginger. Add rice and cooked meat and stir-fry 2 minutes. Pour in soy sauce mixture. Stir. Add scallions. Stir-fry 1 minute.

Pour eggs over top of rice, covering as much area as possible.

Continue to stir fry the rice and cook until egg firms, about 1 - 2 minutes.

Serves 4 - 6

recipe from www.inmamaskitchen.com

Contributor: paul siu, dds for Hwa Ping Mao Siu

Fragrant Bulgur Pilaf (from Moosewood Restaurant)

Bulgur wheat is a nutty-flavored grain made from roasted cracked wheat berries - an interesting, tasty alternative to rice. This pilaf can be made with dried herbs, but it is far superior with fresh or even frozen herbs.

* 3/4 cup diced onions
* 1/2 cup diced carrots
* 1/2 cup diced red or green bell peppers
* 2 tablespoons olive oil
* 1 1/2 cups bulgur
* 3 cups vegetable stock or water
* 1/4 cup toasted ground nuts (optional)
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped fresh basil (1 tablespoon dried)
* 3 tablespoons chopped fresh spearmint (1 1/2 tablespoons dried)
* 2 tablespoons chopped fresh lovage or celery leaf (optional)
* 1 teaspoon soy sauce
* 1/4 teaspoon salt
* Freshly ground black pepper
* 1 cup crumbled feta cheese (optional)

METHOD

Preheat the oven to 300°F.

In an ovenproof skillet large enough to contain all the ingredients, sauté the onions, carrots, and peppers in the oil. When the onions and carrots have just softened, add the bulgur and sauté for a minute or two, stirring constantly to prevent scorching. Add the rest of the ingredients, except for the cheese, and bring to a boil. Cover and bake for 20 minutes, until all the liquid is absorbed.

Serve topped with the feta cheese if desired.

Serves: 6 generously

Barley Salad with Zucchini, Red Pepper and Salame

You need chunks of salami for this recipes, so buy a whole salame in your favorite Italian store.

* 2 cups cooked barley
* 3 tablespoons extra-virgin olive oil
* 2 cloves garlic, minced
* 1 zucchini, diced
* 1 red bell pepper, diced
* 1 cup cooked garbanzo beans
* 4 ounces salame diced
* Grated zest of 1 lemon
* Salt and freshly ground black pepper to taste
* 1/4 cup parsley, minced
* 1/4 cup extra-virgin olive oil
* 2 tablespoons white wine vinegar

Method

Heat three tablespoons oil in a large saute pan. Stir in garlic, zucchini, red bell pepper and cook, stirring, for 2 minutes. This is just to take the edge off the vegetables. Set aside to cool.

Mix together lemon zest, salt and pepper, parsley, 1/4 cup oil and vinegar. Whisk to lightly emulsify.

Combine cooked barley and garbanzo beans. When zucchini mixture is cooled, add to barley and mix well. Keeping a few salame chunks aside to garnish top, add salame. Pour dressing over all and mix with a fork to combine. Top with the salame cubes.

Serves: 4 - 6

Contributor: Francesca Rossi

Arroz con Pollo

Arroz con pollo is a classic Spanish dish that is fit for the gods. Every Spanish speaking country has recognized its claim to the eternal, and offer a variation. This one is from Puerto Rico. Please read about the basic Spanish ingredients, some of our worldly delights.

* 1 3-4 pound chicken
* 2 teaspoons salt
* 4 tablespoon oil (or lard) flavored with ‘achiote’
* 1 ounce cooked bacon, crumbled
* 2 ounces cooked ham, chopped
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 2 medium ajies dulces, chopped
* 2 medium tomatoes, chopped
* 1 green bell pepper, chopped
* 1/2 cup pitted green olives
* 1 tablespoon capers, chopped
* 1 teaspoon dried oregano
* 1 1/2 cups tomato sauce
* 4 cups water
* 2 cups white rice
* Salt to taste
* 1/2 pound (about 10 spears) cooked asparagus, cut in pieces
* 1 cup cooked petits-pois
* 1/2 cup pimento, chopped

METHOD

Cut the chicken in serving size pieces, wash and sprinkle with salt. If keeping skin, brown chicken over medium heat in a large fry pan until golden. If removing skin, omit browning.

Heat oil (or lard) in large stewpot at medium heat. Stir in crumbled bacon and ham. Brown for 3 minutes stirring often. Remove with slotted spoon, and set aside.

Stir in onion, garlic, and ajies dulces. Stir over medium heat until onion softens, about 3 - 5 minutes.

Add chopped tomato, green bell pepper, olives, the capers, oregano and tomato sauce. Stir for 2 minutes.

Add one cup of water and reserved chicken. Cook for 15 minutes over medium heat, turning occasionally.

Raise heat to high, and add remaining 3 cups water. When it comes to a boil, add rice, and mix well. Bring to a boil again. Lower heat to medium and allow to cook uncovered, until water is absorbed. Taste for seasoning and add salt if necessary.

Lower heat, cover and cook for 20 minutes.

To serve, top with asparagus, petit-pois and red pimento on top.

Serves: 6 - 8

Contributor: Jose Orbi for Alicia Bibilon

African Pilaf (pilau)

Bill brought this pilaf back from a safari in Africa. You can see the Indian influence on African cooking.

* 2 medium tomatoes, sliced
* 1 medium onion, sliced and separated
* 3 tablespoons vinegar
* 1 teaspoon sugar
* 2 tablespoons vegetable oil
* 2 pounds cubed pork or beef
* 2 minced green chilies
* 1 clove of garlic, minced
* 1 tablespoon curry powder
* 1 teaspoon turmeric
* 1 cup stock
* 11 ounces peas
* 2 medium carrots, cut in julienne strips
* 1 cup cooked rice
* 1/4 cup cilantro, chopped

METHOD

In a medium bowl, layer tomato and onion slices. Pour vinegar over layers, and sprinkle with sugar. Cover with plastic wrap and refrigerate.

Heat oil in Dutch oven. Working in two batches, brown the beef or pork with chili, garlic, curry and turmeric.

Add stock and simmer, covered, over medium heat until meat is done, about 1 1/2 to 2 hours.

Meanwhile combine peas and carrots and steam for about 20 minutes.

Divide ingredients on a large serving plate. Put rice on one section, peas and carrots on another, meat on a third, and marinated tomato/onion combination on a fourth. Garnish with cilantro and serve.

Serves: 6 - 8

Contributor: Bill Robinson

Irish Barley and Apple Pudding

This is a very old Irish recipe, one that sweetens the end of the meal and satisfies an empty stomach as well. Ireland was once a very poor country and devised simple measures for responding to hunger pangs.

o 1/2 cup pearl barley
o 1 1/4 cups water
o 1 1/2 pounds apples, peeled, cored and sliced
o 2 ounces sugar
o 2 - 3 tablespoons heavy cream

Method

Bring water to the boil. Stir in barley and apples. Reduce heat to medium-low, just to sustain a strong simmer, cover and cook until barley and apples are soft, about 45 minutes.

Pass through a food mill, or process in food processor. Return to the saucepan. Stir in sugar and lemon juice, and bring to the boil again. When boiling, immediately remove from heat. Set aside to cool slightly. When not piping hot, put into a graceful serving dish and chill.

Stir in cream and serve. You might want additional cream on the side for those who prefer a creamier mix.
Serves: 4

Contributor: Rose Murphy

http://www.inmamaskitchen.com/FOOD_IS_ART/cliff/sorghum.html

Sweet Southern Sorghum

by Cliff Lowe

Sorghum is found throughout the south, but it is found most often and most prominently in the states of Kentucky and Tennessee. And, when I was a boy, there was a farmer just about two miles down the road, who raised sorghum cane. Sorghum molasses is made from sorghum cane, and regular molasses is made from sugar cane.

Sorghum represents a double-crop to some farmers because sorghum is a cereal grass, which, at first glance, resembles corn stalks with large clusters of the sorghum grain on top. It is believed to come originally from Africa, and today, worldwide, is the third largest food grain.

In this part of the world, it is used primarily to make livestock feed. So this farmer profited from not only selling the grain of the plant, but also the molasses he produced. He would set up his horse-powered cane press and I used to watch, fascinated, as the horse, hooked to a long pole, would patiently walk in a big circle around and around the press, while the farmer fed the raw cane through the press.

There were three openings in the press, one for cane to go in, one for it to come out, and an opening for the juice of the cane to drain out. The old horse, walking the circle, powered two closely-set crushing cylinders inside the press, and as the cane stalks were forced between and through these cylinders, the juice was squeezed out. I was always excited when we went to this man’s place to buy sorghum because he had a sales stand set up by the field where he was crushing the cane and, not only did I love the sorghum we bought, and the old horse, I also looked forward to the gift of a piece of the crushed raw cane that the farmer always gave us kids. If you have never had the opportunity, as a child, to suck on a piece of cane, I weep for you. It is nature’s premier candy. You can’t eat it because it is too tough and stringy, but oh my, what sweetness can be chewed sucked from the stalk!

The word ‘molasses’ actually means ‘thick, like honey’ (would I lie?) and few people realize what is necessary to get the thin, sweet, cane juice to be molasses. The juice is transferred to a wood-fired, open cooker. A huge, and I mean huge, vat is placed over the fire and is filled with the extracted sorghum juice. Then, depending on the quantity of juice, it is cooked and stirred with a large wooden paddle until it thickens to just the right consistency. There is a knack to this, as the liquid will reach a point where it is very, very close to the exact thickness, but it will be too cloudy. It has to be cooked and stirred to the very point where it is a beautiful dark amber color, but not cloudy. And not burned, either. It takes about 20 gallons of juice cooked down to make 2 gallons of sorghum molasses, and it takes about 2.5 hours of cooking and stirring to make it.

Regular molasses has little flavor, other than sweetness, but sorghum has a deep, rich flavor that I would not know how to begin to describe. It is unbeatable on pancakes and biscuits and it adds a deep richness to a recipe that is amazing.

Sometimes, retailers would try to cheat the public by mixing cheaper corn syrup with sorghum and then selling it as pure sorghum. Sorghum makers started putting a green sliver of the cane leaf into each jar of molasses to signify purity. I don’t think it is done today, but I can still see, in my mind’s eye, that jar of dark amber liquid with the strip of green leaf in the center.

My grandmother used to cook biscuits every morning and she would always, always make a couple dozen biscuits. Then, after breakfast, the remaining biscuits were left on the table, along with a container of butter and one of sorghum molasses and a large tablecloth covered all. At any time of the day, any of us kids could run in and grab a biscuit with butter and sorghum. The way you did that was to take a small plate, put a big blob of butter on it, an equal amount of sorghum, and stir until it mixed to form a light amber spread.

If you wish to try some sorghum you can, of course, find it on the Internet for sale (what can’t you find there?). But, preferably, if you can do it, take a trip south through the beautiful bluegrass and racehorse country of central Kentucky and down through the mountainous region of the southern state. I guarantee that, somewhere along the way and probably several times, you will find real sorghum for sale.

recipes using sorghum:

* sorghum baked beans
* sorghum barbecue sauce
* sorghum molasses pie
* Kentucky sorghum cake

http://www.inmamaskitchen.com/food_intros/Beans_Grains.html

Old-Fashioned New England Baked Beans

From Shari’s collection of old recipes. This recipe is 150 years old.
+ 2 pounds yellow eye beans
+ 1/2 pound salt pork
+ 3/4 cup sugar
+ 1/4 cup molasses
+ 1/2 cup Vermont maple syrup
+ 1/2 teaspoon ginger
+ 1/2 teaspoon dry mustard
+ 2 teaspoons salt
+ Dash of pepper

Method

Sort and wash beans; place in kettle. Cover with water; soak overnight.

Drain off most of the water; add enough cold water to cover beans. Bring to a boil over low heat. Simmer for 2 hours and 30 minutes, adding boiling water to keep beans well covered.

Scrape rind of salt pork; cut through fat to rind in 1/2 inch cubes. Scald pork with boiling water; drain. Place in center of beans. Pour 2 cups water in saucepan. Add remaining ingredients; mix well. Bring to a boil; stir into beans. Add enough boiling water to cove 1 inch over beans.

Bake in preheated 325F oven for 2 hours and 30 minutes.

Makes 12 servings.

Contributor: shari dewey

Old-Fashioned Easy Baked Beans

From Shari’s collection of old recipes. This recipe is 100 years old.
+ 2 pounds pea beans
+ 1 medium onion, chopped
+ 1 cup sugar
+ 4 teaspoon salt
+ 2 teaspoon dry mustard
+ 1/2 cup scant molasses
+ 1/2 pound salt pork

Method

Soak beans overnight in kettle. Change water, and add onion; bring to a boil. Reduce heat; simmer until beans are soft.

Add remaining ingredients; mix well. Bake in preheated 250F oven for at least 8 hours.

Makes 15 servings

Contributor: shari dewey

Old-Fashioned Boston Baked Beans

From Shari’s collection of old recipes. This recipe is 130 years old.
+ 1 pound small navy beans
+ 3/4 pound salt pork, diced
+ 1 large onion, chopped
+ 1 teaspoon salt
+ 2 teaspoons dry mustard
+ 1/4 cup molasses
+ 1/4 cup packed dark brown sugar
+ 1 small can tomato sauce
+ 1/4 cup catsup

Method

Place navy beans in large saucepan; cover with water. Bring to a boil; cook for 30 minutes.

Drain beans; reserve liquid. Place beans in earthenware bean pot. Add pork, onion, salt, mustard, molasses sugar and tomato sauce; mix well. Cover beans with reserved liquid; cover pot.

Bake in preheated 200F oven for 12 hours; remove lid. Pour catsup over top; bake for 30 minutes longer.

Makes 12 servings.

Contributor: shari dewey

Susie’s Fried Rice

“This was, and remains, my absolute favorite, if-I-were-on-death-row-and-had-to-choose-a-last-meal dish. So enamored was I, I would fill my dinner plate with it greedily and half way through, get up to refill the plate out of fear someone else would want seconds.” Tamra Carraway

* 1 pound bacon
* 3 cups of cooked white rice
* 1 bell pepper, chopped
* 3 green onions, chopped
* 4 tablespoons Worcestershire sauce
* 6 tablespoons soy sauce

METHOD

Cut bacon into small bits, fry and drain, setting aside 2 tablespoons of the fat.

In same pan, on low-medium heat, sear bell pepper. In three minutes, add the green onions.

Add rice and reserved bacon to skillet. Add reserved bacon fat, Worcestershire and soy sauce.

Adjust to taste.

Serves: 4

Recipe from www.inmamaskitchen.com

Contributor: Tamra Carraway

Pillsbury’s Texas-Style Barbecued Beans (a ‘fast’ slow cooker recipe)

The prep time for this recipe is 15 minutes.
+ 6 slices bacon
+ 4 cans (15.5 oz each) great northern beans, drained, rinsed
+ 4 cans (15 oz each) black beans, drained, rinsed
+ 4 cloves garlic, finely chopped
+ 3/4 cup finely chopped onion
+ 1 1/2 cups ketchup
+ 1/2 cup packed brown sugar
+ 1/2 cup barbecue sauce
+ 2 tablespoons yellow mustard
+ 2 tablespoons Worcestershire sauce
+ 3 teaspoons chili powder
+ 1/2 teaspoon red pepper sauce

Method

In a 10-inch skillet, cook bacon over medium heat until crisp. Remove bacon from skillet; drain on paper towels.

In 3 1/2- or 4-quart slow cooker, gently mix all ingredients except bacon. Crumble bacon; sprinkle over bean mixture.

Cover; cook on Low heat setting 4 to 6 hours.

Serves: 24 ( 1 1/2 cup each)

Prep time: 15 minutes

Reprinted with permission from ©General Mills, Pillsbury Fast Slow Cooker Cookbook, published by Wiley click for book review

http://www.archive.org/stream/falloutprotectio00unitrich/falloutprotectio00unitrich_djvu.txt

Nuclear attack

[snipped]

Fallout protection:

If you do not have a radiation instrument, stay in shelter
until you are assured, by radio, by contact from local author-
ities, or by other means, that clean areas are established near
you and that it is safe to proceed there.

In areas of heavy fallout where the first decontamination
actions can be started, if well organized, within the second week
after attack, there is relatively little danger from fallout par-
ticles getting on people doing cleanup work — especially if
normal habits of personal cleanliness are maintained. The
most likely articles of clothing to pick up fallout particles are
shoes, so keep them brushed clean.

On a farm

If you live on a farm, your pre-fallout preparations will have
a lot to do with your cleaning up afterward.

You should place as much of your livestock and produce in
barns as you can. A normally filled hayloft affords some shield-
ing from fallout radiation for animals below. Farm machinery,
troughs, wells, and any produce you cannot get into barns should
be covered with tarpaulins. You should store as much water in
covered containers as you can, taking the precautions already
outlined.

Afterward, any livestock exposed to fallout could be washed
or brushed to remove fallout particles. Water from wells and

streams would be safe for animal use. Even water standing in
a pond could be use since fallout particles would settle to the
bottom. Pond water could be made even safer by stirring up
a clay bottom and then letting it settle out. Feed and fodder
stored under cover should be used first. If no other feed is
available, animals could be turned out to pasture after a few
days when the radioactivity has decreased.

Farm animals and poultry would be an important source of
human food and they should not be allowed to sicken and die
from thirst and starvation. Animals which have been exposed
to early fallout or which have fed on contaminated pastures
could be slaughtered and the muscle meat would be fit for
human consumption. Internal organs, however, such as the
liver and spleen, should not be eaten unless no other food is
available. It would be easier to preserve meat on the hoof
than on the hook. Hogs and steers could be kept alive even
with water and feed containing early fallout particles.

Animals, like humans, can have radiation sickness. If the
radiation level in your area indicates that animal sickness may
be widespread, you probably will be told and given instructions
on slaughtering. Care must be taken in slaughtering to prevent
contamination of the carcasses by fallout particles from the
hides and digestive tracts.

Chickens and eggs would be a particularly important direct
food resource because they are relatively resistant to radiation,
especially if they are raised under cover using safe packaged
feeds.

Milk from cows that have grazed on contaminated pastures
would be radioactive, but in the absence of other food in an
emergency, it could be used.

Potatoes, corn, and other field crops exposed to early fallout
would be safe to eat after cleaning. Grain that has been covered,
as in elevators, would be safe. Threshing would reduce the
amount of fallout particles in grain. Threshed grain exposed
to fallout could be made safer by washing.

If county agents are available, they can help you decide what
crops, pasturage, and methods will be best and safest to use.
Seeds of all sorts are quite resistant to radiation and do not
require any special protection.

ORGANIZING

FOR CIVIL DEFENSE

Fallout shelter is only one part of a complete Civil Defense
Program. The details of a Civil Defense Program may change
with changes in the kinds of missiles that might be used against
us. But the essential elements of the program remain the same.
They consist of a warning system to alert the civilian population
to an imminent attack; a system of shelters equipped and pro-
visioned to furnish protection against those effects of an at-
tack for which protection is feasible — i.e., radioactive fall-
out; and a system to provide training and equipment, so that
the survivors can monitor the effects of the attack and carry out
the tasks of decontamination, fire fighting, rescue, and recon-
struction, that would be necessary to restore a functioning
society.

An effective civil defense requires the participation of every
citizen. It calls for advance planning at every level of govern-
ment — local, State, and national. This planning must be flexi-
ble enough to adapt itself to changes in enemy weapons and
tactics. It must be comprehensive enough to cover people liv-
ing under widely different ^conditions from ranch houses, to
apartment buildings, to frame cottages.

[continues, this page is the full 1961 publication]

http://www.archive.org/stream/originalrecipeso00orde/originalrecipeso00orde_djvu.txt

Original Recipes, Eastern Star 1919 “Good things to eat”

“Diet cures mair than doctors.” (An old Scotch proverb.)

Tomato Soup

Boil 12 tomatoes until they are soft, run through a sieve and
add a teaspoon of soda to a quart of pulp. Put a tablespoon
of butter in a sauce pan; when it melts add a teaspoon of
flour. Add a pint of hot milk, salt, cayenne pepper, and
cracker crumbs. When it boils, add the tomatoes. Do not
let it boil after the tomatoes have been added. Serve at once.

Mrs. Wilhelmina Albrecht.

Potato Soup .

Four medium sized potatoes, 2 medium sized onions, 1 slice
bacon or salt pork, salt and pepper to taste; 2 quarts of water.
Dice potatoes, onions and bacon, put on to cook in hot water,
boil one hour. Serve with bread and butter. Serves five
people. Nellie Gray.

Split Pea Soup

One cup dried split peas, 4 cups water, 1 cup milk, 1 onion,
2 tablespoons butter, 1 teaspoon salt, ^ teaspoon ground
mixed spices, % teaspoon curry powder. Melt butter in a
pot, add onion, minced fine, and spices; stir in hot butter for
three minutes. Now add peas and water and boil one hour in
a covered pot or until peas will pass through a sieve. Add
milk. Bring all to a boil and serve hot. Mrs. Fox.

Creamed Fish Soup

One and one-half pounds of perch or any soHd fish, 1 tea-
spoon salt, 2 quarts of water, Yz onion, 1 bayleaf, 4 whole
spices, 2 tablespoons of vinegar, 1 tablespoon of butter, 1 cup
of cream, 1 tablespoon of cornstarch, 1 ^%g. Cook the onion,
salt, butter, spice and bayleaf in 2 quarts of boiling water,
then add the fish. When all are done, put on a platter. Pour
soup through strainer, add vinegar to taste and the cornstarch
dissolved in the cup of cream. Let come to a boil, take from
stove. Have ready one or two eggs well beaten, add to the
soup, stirring all the time. Be careful not to have it boiling
hot or the zgg will curdle. Add teaspoon of chopped parsley.

Bertha E. Samlow.

Cream of Tomato Soup

One-half can tomatoes, 1 small tablespoon sugar, ^ tea-
spoon soda, Yx cup butter, 1 quart milk, 1 slice onion, 4 table-
spoons flour, 1 teaspoon salt, and y% teaspoon of pepper.
Scald milk with onion, remove onion and thicken with flour
mixed with cold water until smooth enough to pour. Cook
twenty minutes, stirring constantly at first. Cook tomatoes
and sugar fifteen minutes. Add soda and rub through a
strainer. Combine mixtures and strain into a heated dish
over butter, salt and pepper. Mrs. Anna Shaberg, P. M.

Oxtail Soup

One small oxtail, 6 cups stock, ^A cup each carrots, tur-
nips, onions and celery cut fine, ^ teaspoon salt, few grains
cayenne, J4 cup Madeira wine, 1 teaspoon Worcestershire
sauce, and 1 teaspoon lemon juice. Cut oxtail in small pieces,
wash, sprinkle with salt and pepper, dredge with flour and
fry in butter ten minutes. Add stock and simmer one hour,
then vegetables. When soft add salt, cayenne, wine, sauce
and lemon juice. Clara Mack.

10 LOGAN SQUAR? CHAPTER, No. 560, O. E. S.

Lima Bean Soup

Two cups lima beans, 4 quarts water, 1 large onion minced
fine, 4 tablespoons butter, 2 tablespoons cornstarch, 1 teaspoon
celery seed, ^ teaspoon pepper, 2 small teaspoons salt. Wash
beans and soak over night. Pour ofif the water and put them
on to boil in 3 quarts of water. As soon as they boil, add
1 teaspoon of soda and drain. Add 4 quarts of boiling water
to the beans and place them where they will simmer for four
hours. Add celery seed the last hour of cooking. Cook the
onion and butter in stewpan about fifteen minutes and add
to the soup. Cook a few minutes together then rub through
a sieve. Add cornstarch dissolved in a little cold water. Pep-
per and salt to taste. Cook twenty minutes and serve.

Mrs. Lillie Trodson, Worthy Matron.

Thick Rice Soup

Two pints of water or stock, salt and pepper to taste; 2
small onions, 2 tablespoons of crisco, 1 cup of rice, 1 cup of
canned tomatoes, or 4 fresh ones. Wash and drain rice. Heat
crisco in saucepan, add rice and stir constantly until a golden
brown. Now add water or stock, onions and tomatoes cut
in small pieces, and seasonings. Cook slowly for one hour.

Mrs. Ethel Sorensen.

Peanut Soup

One tumblerful peanut butter, 1 pint water, 1 quart milk,
2 tablespoons cornstarch, 2 small teaspoons salt, 1 sliced onion,
1 cup chopped celery. Put all together in double boiler, ex-
cept cornstarch. When soup reaches scalding point, mix corn-
starch with a little cold milk and add, stirring for fiYt minutes,
when it is ready to serve.

Mrs. Lillie Trodson, Worthv Matron.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. U

Soup of Za Beans

Place 2 ounces of olive oil in stewpan, 1 onion chopped fine
and cook until slightly brown. Add 1 can kidney beans, 1
pint of water and cook for thirty minutes with seasoning to
taste. Without disturbing ingredients add ^ pound of
noodles and cook until noodles are tender. Mrs. B. Koch.

Vegetable Soup

Three pounds fresh beef, 4 quarts water (cold), 1 large
onion, 1 large carrot, 1 stalk celery or celery root, 3 leaves of
cabbage, J^ cup lima beans, Y^ cup navy beans, 1 tablespoon
salt. Put meat and cold water on to boil. Soon as it starts
to boil skim. Add beans and vegetables, cut as for vegetable
soup, add salt, cover and let boil slowly for three hours.
Strain off half the clear soup and set aside to cool. Add 1
cup of canned tomatoes to the remaining vegetables and let
come to a boil. This makes good vegetable soup. Then use
the strained, clear soup for next day and add noodles or
boiled rice. Mrs. Louis Ziv.

Cream of Tomato Soup

Peel and cut up a dozen ripe tomatoes, stew until tender in
a cup of water, put through a colander or vegetable press, and
thicken with 3 teaspoons of cornstarch, rubbed to a paste
with a heaping tablespoon of butter, season to taste with
salt, butter, onion juice, and enough sugar to correct the acid
taste of the tomatoes. Pour slowly into a quart of un-
skimmed milk scalding hot, to which a pinch of soda has
been added. The mixture added to the milk should be brought
to a boil before it goes into the sauce pan containing the
milk. Serve at once before the foam induced by the boiling
subsides. If you can have the milk one-quarter cream, the
soup will richly deserve its name. Marian Krueger.

Clam Chowder

One pound of bacon cut in small pieces. Fry brown. Three
quarts of water, J4 peck potatoes cut small, 3 onions cut
small, 1 can tomatoes, 1 can of corn, 1 can of clams, chopped.
Boil until potatoes are tender. A Friend.

Tomato Bouillon With Oysters

One can tomatoes, 1^^ quarts bouUion, 1 tablespoon chopped
onions, ^ bay leaf, 6 cloves, ^ teaspoon pepper corns, ^
teaspoon celery seed, and 1 pint oysters. Mix all ingredients
except oysters and boil twenty minutes. Strain and cool.
Add par-boiled oysters and serve in cups with crotons.

Mrs. Mary Vitou.

Spinach Soup

Boil 2 pounds of beef and ^ pound of salt pork. Then add
1 cup of oatmeal, onion, potatoes and 2 cups of chopped spin-
ach. Veda Torgerson.

Soup Consomme Regale

Put 2 tablespoons of butter in kettle, add 2 pounds of beef
and 2 pounds veal cut up fine; stir until brown, add little
water and stew for half hour. Add 2 quarts cold water and
simmer for two hours. Then add 1 onion, 1 carrot and
celery cut up with bayleaf, parsley, seasoning, etc. Cook
until done, strain and cool. When ready for use, remove fat
on top, boil up, add white of tgg beaten and mixed with 1 cup
cold water. Boil hard ten minutes. Throw in another }4
cup cold water. Boil again five minutes, strain and serve.
This is a delicious, clear, bouillon. Mrs. Bessie Sings.

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It has been observed that “Change is the sauce that sharpens appetite.”

Fish Croquettes

To lyz cups cold flaked halibut or salmon add 1 cup thick
white sauce. Season with salt and pepper, and spread on a
plate to cool. Shape, roll in crumbs, tgg and crumbs, and fry
in deep fat. Drain, arrange on hot dish for serving, and
garnish with parsley. If salmon is used, add lemon juice and
finely chopped parsley. Mrs. Golden.

Steamed Salmon

(Very good for luncheon.)

One large can of salmon, 2 eggs beaten lightly, 2 table-
spoons melted butter, }4 cup bread crumbs, little lemon juice,
pepper and salt. Pour oflf the juice, pick out bones and chop
fine. Beat crumbs in eggs and butter. Steam one hour in
round tins. Two 1 -pound baking powder tins will answer the
purpose.

Sauce for Salmon

Make milk gravy of 1 cup milk, add liquid from salmon;
lastly add 1 egg beaten lightly. Do not let boil after adding
egg. This recipe will serve ten persons and served with
mashed potatoes and the sauce makes a very nice luncheon.

Deborah Hirschberg.

16 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

~~ Baked Halibut

Put in baking pan 3 thin slices of fat salt pork about two
inches square, 3 slices of onion and a bit of bayleaf. On lop
of these lay your halibut, spread over it a tablespoon of butt ir
and flour creamed together, cover with buttered cracker
crumbs, small strips of salt pork and bake twenty to thirty
minutes. Cooked this way it is delicious. Garnish with
lemon and parsley. Mrs. Bradway.

Flounders

Clean fish and let stand in cold water one hour. Drain, salt
and let stand one hour. Add 1 ^ tablespoons vinegar in water
to cover fish. Boil about three minutes over a slow fire.
Serve with a gravy made of butter, flour, chopped parsley and
liquid from fish. Mrs. Betty Sorenson.

Salmon Puff

One large can salmon, 2 eggs, 1 cup bread crumbs, 2 cups
milk (salt and pepper), 1 onion and a little butter. Bake
half hour. Mix salmon, bread crumbs, onion and seasoning
and milk together. Beat eggs until light and add to above
ingredients. Mrs. Joseph Balassa.

Halibut Steak

Two halibut steaks, ^ pint oysters, a few thin slices salt
pork, 1 cup cracker crumbs, % cup melted butter, salt, pap-
rika. Put slices of pork in a pan, then one steak seasoned and
covered by oysters which have been rolled in butter ed_ cracker
crumbs, then put on the other steak, with slices of pork on
top. Bake thirty-five minutes in hot oven, basting every ten
minutes. Delicious. Mrs. Rae Franknecht.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 17

Creamed Salmon

Separate canned salmon into rather large pieces and heat
without breaking very much, in white sauce. Serve on hot
buttered toast and season with salt and pepper.

Mrs. D. Dindinger.

Herring

Two fat salt herring (best). Soak over night, clean, re-
move bone and skin, cut in inch pieces and cover with the
following: One cup vinegar, 6 teaspoons sugar, 2 large
onions. Mrs. Betty Sorenson.

Codfish Balls

One cup of codfish, 2 cups potatoes, ^ tablespoon butter,
1 egg. Cover the codfish with boiling water. When it is
slightly cool, drain, shred and add to mashed potatoes, add
butter and beaten tgg. Mix thoroughly, shape into balls and
fry in deep fat. Drain and serve with white sauce.

Lillie Zoelck.

Creamed Lobster

One large can lobster, 1 pint milk, 3 tablespoons butter,
2yi tablespoons flour, paprika, salt and pepper, 1 green pep-
per sliced. Remove bones from lobster and all hard portions.
Melt butter in a skillet, add flour and stir until smooth.
Then add milk which has been warmed. Stir till it is creamy
and all lumps disappear. Add seasoning and finally lobster.
Let the mixture boil, and when it reaches the desired con-
sistency serve in ramkins or patty shells. Place one or two
rings of green pepper on each portion.

Mrs. Christine Branding.

la ‘ LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Fish Pudding

Mix 1 tablespoon of flour with 1 teaspoon of butter ; when
melted add 1 cup of milk, and when thick add the beaten yolks
of 2 eggs and cook one minute. Remove from fire and add
1 cup of cold cooked fisli chopped fine. Season with salt and
pepper and mix in whites of eggs beaten stiif. Bake about
one hour. Ethel M. Davis.

Baked Halibut Steak

Trim the steaks, lay them on a roasting pan and for 2
pounds use 1 cup of cream, 1 teaspoon salt and ^ teaspoon
of pepper. Dredge the steaks with flour, add the seasoning,
then pour over the cream and bake fifteen minutes in a quick
oven. Mrs. F. Moenck.

Broiled Finnan Haddie

Broil in a greased broiler until brown on both sides. Re-
move to a pan and cover with hot water, let stand ten minutes,
drain and place on a platter. Spread with butter, and sprinkle
with pepper. Mrs. Golden.

*- White Fish Croquettes

Boil 1^ pounds of white fish until done. Cool and pick
meat off bones. Make a sauce of 5^ cup butter, 1 tablespoon
flour, 1 cup milk. Beat until smooth, add a little grated onion,
parsley. Pepper and salt to taste. Make day before using.
Next morning cut and shape any way you desire. Beat 3
eggs. About 1 loaf of bread crumbs so dry you can sift them.
Dip in eggs, then bread crumbs and let stand for a little
while. Fry in deep hot fat, in a wire basket.

Lilh Trodson, Worthy Matron.

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Oysters

Escalloped Oysters

One pint oysters, 4 tablespoons oyster liquor, 2 tablespoons
cream, Yz cup stale bread crumbs, 1 cup cracker crumbs, J4
cup melted butter, salt and pepper. Mix bread and cracker
crumbs and stir in butter. Put a thin layer in bottom of
baking dish, cover with oysters and sprinkle with salt and
pepper. Add ^ each oyster liquor and cream. Repeat and
cover top with remaining liquor, cream and crumbs. Bake
thirty minutes in a hot oven. Lydia Patterson.

Fried Oysters

Clean and dry selected oysters. Season with salt and pep-
per, dip in flour, tg’g and cracker crumbs and fry in deep fat.
Drain on brown paper, garnish with parsley and serve with
or without sauce. Ella Patterson.

Oyster Cocktail

Eight raw oysters, 1 tablespoon tomato catsup, ^ table-
spoon lemon juice, 2 drops Tabasco, salt, 1 teaspoon celery
chopped very fine, and ^ teaspoon Worcestershire sauce.
Mix ingredients, chill thoroughly, and serve in cocktail
glasses. Bessie Shipley.

Coddled Oysters

Melt 1 tablespoon butter in pan and add enough tomato
catsup to cover the amount of oysters used. When bubbling,
add oysters and cook two minutes. Serve on toast.

Mrs. Elizabeth Cramer.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 21

Oyster Toast

Serve broiled oysters on small pieces of milk toast.
Sprinkle with finely chopped celery. Mrs. Golden.

Lemon Butter

One-quarter cup of butter, 1 tablespoon lemon juice. Cream
the butter and add slowly the lemon juice.

White Sauce

Two tablespoons butter, Ij^ tablespoons flour, 1 cup scalded
milk, J4 teaspoon salt, few grains pepper. Put butter in a
saucepan, stir until melted and bubbling, add flour mixed
with seasonings, and stir until thoroughly blended, then pour
on gradually the milk, bring to a boiling point and let boil
two minutes.

Tartar Sauce

One tablespoon vinegar, 1 teaspoon lemon juice, ^ teaspoon
salt, 1 tablespoon Worcestershire sauce, l/o cup butter. Mix
vinegar, lemon juice, salt and Worcestershire sauce in a small
bowl and heat over hot water. Brown the butter in a pan
and strain into first mixture. Mrs. Golden.

“If you attempt the boiling to hurry, the gas only is
wasted; but in attempting the roasting to hurry, the food as
well, isn’t fit to be tasted.”

Many Husbands are utterl} spoiled by mismanagement in cooking and
so are not tender and good.

Some women go about it as if their husbands were bladders, and l^low
them up; others keep them constantly in hot water; others let them freeze 5y
their carelessness and indifference. Some keep them in a stew by irritating
ways and words, others roast them, and others keep them in a pickle all their
lives.

It cannot be supposed that any husband will be tender and good,
managed in this way, but they are really delicious when properly treated.

In
selecting your husband you should not be guided by the silvery appearance
as in buying mackerel, nor by the golden tint, as if you wanted salmon. Be
sure to select him yourself, as tastes differ. Do not go to the market for
him, as the best are always brought to the door.

It is far better to have
none unless you will patiently learn how to cook him.

A preserving kettle
of the finest porcelain is best, but if you have nothing better than an earthen-
ware pipkin, it will do with care.

See that the linen in which you wrap him
is nicely washed and mended, with the required number of buttons and strings
nicely sewed on.

Tie him in a kettle by a strong silken cord called Comfort.
as the one called Duty is apt to be weak. He is apt to fly out of the kettle
and be burned and crusty on the edges, since, like crabs and lobsters, you
have to cook him while alive.

Make a clear, steady fire out of love, neatness
and cheerfulness, set him as near this as seems to agree with him. If he
sputter and fizz, do not be anxious about him. some husbands do this until they
are quite done.’ Add a little sugar in the form of what confectioners call
;kisscs, but ,iTo vinegar or pepperxnust be used on any account. A little spice
improves them, but it must be used with care and judgment.

Do not stick
any sharp instrument into him to see if he is becoming tender, stir him gently,
watch the while, and you cannot fail to know when he is done.

If thus treated
you will find him very digestible, agreeing nicely with you and the children,
and he will keep as long as you wish, unless you become careless and set him
in too cold a place.

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Veal Loaf

One and a half pounds ground veal, J^ pound ground salt
pork, 1 can tomato soup, 1 stalk celery, 1 green pepper cut
fine, 1 large onion, cut fine, salt and pepper. Mix all together
and roast about one hour. Mrs. Elizabeth Kreuter.

Chop Suey

One pound shoulder pork and 1 p(Aind veal, cut small. Fry
slowly half hour. Add 1 teaspoon salt, 2 tablespoons New
Orleans molasses. Fry ten minutes more. Add 1 cup sliced
onions, 2 cups celery, cut small. Fry twenty minutes. Sprinkle
with flour three times. Boil a few minutes, then add pepper,
paprika and Chili sauce. Serve with boiled rice.

Mrs. Bessie Sings.

English Beef

Tenderloin sliced ^-inch thick and flattened, salt and pep-
per and a little flour. Brown in hot butter both sides. Fry
eggs, place on slices of beef and serve hot.

Mrs. Bettie Sorenson.

Jellied Chicken

Three pounds chicken and 1^ pounds lean veal. Cook until
tender. While cooking add salt and pepper, parsley, ^ lemon
and 1 onion. Remove meat, strain liquor about 1 quart. Add 2
tablespoons gelatine dissolved in small cup of water. Remove
meat from bones, cut in pieces and add to liquor. Pour in a
mold and let stand a day. Cut in slices and garnish with thin
slices of lemon. Mrs. Sarah Mack.

Beef a la Mode

Three pounds beef from round, ^ doz. ripe tomatoes or 1
can, 2 onions. Place tomatoes and onions in skillet, add salt
and pepper. Place meat on vegetables, add 1 cup hot water,
and y^ cup vinegar. Cover tightly and cook slowly about
three hours. Thicken gravy when ready to serve.

. Mrs. F. Caldwell. .

Chicken Terrapin

Cut up left-over cold chicken into small pieces. Put in
skillet 1 cup rich milk. Mix 1 tablespoon of flour and butter,
and when milk boils stir it in. Add salt and pepper. Chop
2 hard boiled eggs, add to chicken and stir together into
thickened cream. Let come to boil and serve.

Ham and Pork Loaf

Two pounds pork from shoulder, 2 pounds cottage ham
ground together, 3 eggs beaten, % cup sweet milk, 1 cup
cracker crumbs, pepper, no salt. Mix well together. Form in
loaf. Bake in bread pan with one small can Campbell’s tomato
soup poured over top. Mrs. Bessie Sings.

26 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Hungarian Goulash

Cut 2 pounds of beef into 2-inch pieces and dredge with
flour. Fry 2 ounces of salt pork until light brown, add the
beef and cook slowly for thirty-five minutes, stirring occasion-
ally. Cover with water and simmer two hours. Season with
salt and paprika. Cook 2 cups of tomatoes, 1 stalk celery, 1
onion, 2 bay leaves, 6 whole cloves, 6 pepper corns about thirty
minutes. Press through sieve and add to some of the stock in
which the meat was cooked. Thicken with flour, season with
salt and pepper and serve meat on platter with sauce poured
over it. Mrs. Loges.

Meat Balls En-Casserole

One pound round steak, ^ pound pork put through meat
chopper twice, 1 egg^ 1 onion chopped fine, 2 tablespoons
bread crumbs, 2 tablespoons milk; salt and pepper to taste.
Form in balls and fry in deep fat. Place in casserole. Gravy
— 1 heaping tablespoon flour mixed with fat remaining in
frying pan. Brown. Pour small can tomatoes into pan, stir
until thickened. Season with pepper and salt, pour over meat
balls in casserole, and place in oven for half hour.

Mrs. B. Koch.

Breast of Veal With Peas

The best part for this is the thick end of the breast. Cut
into lengths about two or three inches thick. Place them in
a casserole with 1 or 2 onions cut in small pieces, and 1 ounce
of fat. Sprinkle with salt and pepper. Cover. Put on fire
and let steam until veal begins to fry, turn pieces. Add dry
peas (soaked over night). Cover with water. Season to
taste. Cover and let simmer until tender.

Mrs. Lottie Holmes.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 27

Creamed Meats

One teaspoon butter, 1 tablespoon flour, 1 cup . water.
Brown the butter, add flour, then water. Let boil, then add
cold meats. Mrs. F. Lehmann.

Armenian Rolls

One and one-half pounds round steak, ground, 1^ cups of
rice, 1 can tomatoes, 2 large onions chopped fine, small bunch
of parsley, 1 lemon, 2 tablespoons of lard, pepper and salt-to
taste, 1 large head of cabbage. Way to prepare: Drain the
tomatoes, save the juice, mix ground meat, raw rice, onions
and parsley (do not cut too fine), and thick part of tomatoes,
salt and pepper all together. Cut heart out of cabbage, but
do not cut in half. Drop in boiling water, boil ten minutes.
Take apart and roll 1 teaspoon of the mixture in a part of
cabbage leaf until all of the mixture is used up. Makes about
fifty rolls. Take juice of tomatoes, add juice of 1 lemon, dash
of red pepper and salt, pour over rolls when laid very close
together in a stew kettle. Put a light weight on when cook-
ing, and cook about four hours over a very slow fire. Melt
lard in stew kettle before adding rolls.

Mrs. Joseph Shindoler.

East India Chop Suey

Five pounds of chicken cut in small pieces and fried in
butter. Fry ^ pound salt pork cut in chips, with 6 large
onions and garlic, separate from chicken. Cut 6 stalks of
celery, 2 leaks, put in large kettle half filled with water, add
chicken and other mixture, 1 can of mushrooms, boil together
until chicken is tender. When done, thicken with 3 table-
spoons curry powder and flour, add 1 can of French peas.
Cook rice separately. Serves twelve people.

Mrs. Marie Pearson.

Meat Dish

One and a half pounds of round steak, chopped; 1 cup un-
cooked rice, washed; 1 small onion grated, salt and pepper to
taste. Mix all together and form into meat cakes. Roll in
flour on both sides, put in butter or dripping. Then pour a
can of tomatoes over cakes and cook one hour. After they
cook down a little add water to keep from burning.

Mrs. Martha Donovan, Past Matron.

Flank Steak With Tomato Sauce

One tablespoon butter,- one large onion. Fry together until
a golden brown. Take a medium sized flanked steak and
brown well on both sides in the onion and butter. Pour over
it a very little water and let simmer down. Then add a can
of tomato soup. Cover and let simmer for twenty minutes.

Mrs. D. Dindinger.

Meat Balls

Grind pieces of meat left from any roast. Fry small onion
in fat. Add meat mixed with softened stale bread, salt and
pepper. Add yolks of two eggs. Mix well. Add beaten
whites of eggs. Roll in bread crumbs and flour. Fry to a
nice brown. Mrs. Betty Sorenson.

Hamburg Steak

One pound round steak, 1 tablespoon cornstarch, ^ cup
milk, 2 teaspoons salt, small spoon of pepper. Beat well.
Drop with tablespoon on greased frying pan, brown both sides,
add 1 cup of water, cover and let simmer over very slow fire.

Mildren Watson.

30 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Chopped Beef and Green Peppers

One-half pound round steak ground, ^ cup uncooked rice,
1 small onion cut up fine, 1 egg, salt and pepper, 6 sweet green
peppers. Mix beef and uncooked rice and add onion, salt and
pepper and bind with egg. Cut the stem end off the green pep-
pers and clean out seeds and fibre and stuff with meat mix-
ture. Stand erect in small kettle and just cover with water
boiling. Cook slowly for about half hour or until rice is
cooked. Brown some butter, add good tablespoon tlour and
brown. Remove peppers carefully from kettle, and add
browned flour to liquid left and cook until thickened. Pour
over peppers and serve hot. Mrs. Agnes M. Johanson.

Chop Suey

One pound round steak, 1 pound pork shoulder or veal, 5
onions, 2 stalks celery, 3 tablespoons molasses, 2 tablespoons
chop suey sauce. Cut meat into small oblong pieces and flour
same. Then brown in suet, salt and pepper, and add enough
water to about cover. Then add molasses and sauce and let
simmer until almost tender. Add cut up onions and celery
(do not cut too small) and simmer until all is tender. Serve
with steamed rice.

Gertrude Bergslien, Past Worthy Matron.

Chile Con Carni

One pound kidney beans soaked over night. Cook in morn-
ing with 1 large onion, a small stalk of celery and a small
can of tomato pulp. When done add 7 potatoes cut up in
small pieces; a small package of spaghetti cooked separately:
add a pound of chopped beef, a little at a time, and a pinch of
red and black pepper. Cook until potatoes are soft.

Mrs. Loges.

LOGAN SQUARE CHAPTER, No. 560, O. E. 5. 61

Meat Balls With Celery Cream

One pound beef chopped fine, J4 ^^^^ ^^ bread soaked in
water (do not use crust). Season with salt and pepper, onion
and nutmeg. Beat 1 egg, add a cup of milk gradually and
mix well with the above. Shape in balls. Boil tops of celery
stalks about half hour, salt, strain and add meat balls. Cook
until they come to the top. Celery Cream — Cream 1 table-
spoon of butter and 2 tablespoons of flour. Add liquid from
meat and milk to make a gravy. Add 1 teaspoon of sugar and
pieces of celery cut fine. Boil ten minutes, add meat balls and
let simmer a few minutes. Mrs. Emma Johnson.

’ Goose Dressing

Four onions and 1 ounce green sage chopped fine, 1 large
cup of stale bread crumbs, same of mashed potatoes, 1 cup
raisins, 1 cup chopped apples, 1 teaspoon butter, 1 teaspoon
salt and pepper, 2 eggs. Mix well and stuff goose.

Mrs. Elizabeth Cordes.

Pork Tenderloin Roast and Dressing

Take 2 tenderloins of even size. Split down lengthwise but
not quite through. Flatten out, rub with salt and pepper,
fill with sour apples or dressing. Fold the two together, i’ut
with white cord, lay sliced onions on, half hour before serv-
ing surround wath sour apples. Roast in oven about one and
a half hours.

Dressing — 2 cups of soaked bread crumbs, 1 small onion,
J tablespoon of butter, 1 tgg, }4 teaspoon salt, few shakes of
pepper. Pour water on stale bread, when soft press dry. Beat
the egg well, stir in the seasoning. Mince the onion. Put in
frying pan with butter. Cook a little, not brown. Add the
bread, turn a few times and take from stove.

Mrs. Moenck.

32 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Macaroni Chop Suey

One small box elbow macaroni boiled in salt water until
tender. Cool in cold water. Take 3 medium sized carrots,
1 onion, 1 green pepper and boil all until tender. Mix with
macaroni, add 1 pint of tomatoes, 1 pound of chopped beef,
salt and pepper to taste. (Use cooked beef.)

Mrs. Emma Ross.

Veal or Lamb Souffle

Two cups ground meat, 2 tablespoons flour, 1 cup sweet
milk, 2 eggs, j)arsley (ground), salt and pepper to taste. Cook
milk, flour and yolks of eggs until thick. Stir meat in and set
aside to cool for twenty minutes. Beat white of tgg stiff and
mix all together, and then place into medium hot oven for
twenty minutes. Mrs. Elizabeth Kreuter.

Cold Meat Balls

Mix together, lj4 pounds chopped beef, 2 eggs, 2 table-
spoons flour, 1 cup rice (uncooked), 1 small onion chopped
fine. Pepper and salt to taste. Form in balls. Have ready
one can tomatoes with water added which has cooked for five
minutes hard. Then add balls and cook for one hour. Very
delicious. Will serve about eight people. Julia Paulson.

Creole Steak

Place a nice slice of round steak in frying pan and brown
on both sides. Then smother same with onions and one green
pepper cut fine. Add salt and pepper, cover with one can
of tomatoes, and simmer slowly until tender. This can also
be baked in oven.

Gertrude Bergslien, Past Worthy Matron.

While we all hope that the current series of crises will pass like Y2K did, some of the preparations from then are very applicable to today...

Backwoods Home Magazine carried the following article back in 1999.

http://www.backwoodshome.com/articles/williams56.html

Plant a Y2K garden
A guide to growing the
best crops for coping

By Robert L. Williams

If the Millennium Bug hits hard, one of the best friends you can have is a practical garden. A key consideration in such a garden is which types of produce can be harvested and simply dumped into a root cellar or dark closet, without processing, and left there until needed.

Another consideration, are the types of crops that can be grown in a small area, side-by-side, or among other crops to save space.

Potatoes

Grow Irish potatoes. They are a rich source of complex carbohydrates, one of the essentials of a good diet. A standard practice of many experienced gardeners is to make potato hills six feet apart in rows spaced six feet apart so they can get their garden tractors and tillers into the space between rows. But if you have a small garden space, this space between plants and rows is not only wasted but a superb breeding ground for weeds and other garden pests. If you grow Irish potatoes, there is no reason for this wasted space as the tubers usually concentrate their growth to a space 18 inches in diameter under the plants.

Between the rows and plants you can grow a variety of other vegetables. If you can spare the space, plant four rows 200 feet long. You can plant two or three eyes in each hill and the hills need not be more than 18 inches apart.

I advise resisting the temptation to grub the new potatoes too early. While these little nuggets are wonderful, remember: for each tiny potato you scratch and eat, you have eliminated the chance for the young spud to triple or quadruple in size within the next few days. Each tiny potato harvested destroys a large one. When you dig the potatoes, store them in a cool, dry place, such as a good basement. That’s all you need do. No canning or freezing or dehydrating is necessary or even recommended. However, if you do not have a good storage space, you can can potatoes in a very easy manner. Because they are non-acid, however, you need to pressure-can them to prevent botulism. And you can, if you wish, dehydrate or dry them. But once dried, store them in a cool place in sealed containers, otherwise, temperature and humidity will rehydrate the potatoes and cause them to spoil.

Corn

Another good crop is corn. I recommend one of the old-fashioned types that can be used for what we used to call roasting ears. If you have a large garden space, plant an entire field. If you have a small space, plant corn between the Irish potato rows (and you can plant beans along side the potato rows and let the beans climb the cornstalks).

How much should you plant? You will harvest at best two or three ears from each stalk. If there are five adult members of your family, figure three meals of corn per week, so you will need one ear or its equivalent for each diner per meal. That’s 15 ears per week, 60 per month, or 720 for a year. That’s roughly 300 corn stalks. Corn can be canned, dried, or frozen. Again, it is not a high-acid vegetable, so you will need to pressure it at a high level for 90 minutes or so. Usually 10 pounds of pressure will suffice, but check your canning books for details.

If you dry it, it will keep on the cob for several months unless it absorbs too much moisture. But remember, mice, rats, and squirrels love it too, so keep it protected.

You can also freeze corn, either as whole ears or as kernels cut off the cobs. But if you have a long power loss, you will need to use the corn quickly or lose it.

Beans

A crop no garden should be without is beans. There are many kinds you can grow, but pinto beans grow well in many parts of the country and they produce bountifully. The more you pick them, the more they seem to grow. You can shell beans and then let them air-dry before storing them in bags, or you can leave them on the plants and they will dry naturally. The problem is that if you don’t pick them the plants will stop producing blossoms or will at least slow down.

You can also leave the beans in their shells and dry them. A favorite way for the old-timers to shell pinto beans or peas was to put the unshelled beans or peas into a tow sack, then beat the daylights out of the sack until the dried shells were smashed and the beans were loose.

Another dandy way to dry many kinds of beans was to use a needle and thread and sew them into a long string and stretch the string from one nail to another in a spare room (near the ceiling) and let them dry on the string. Such beans, usually green beans, string beans, or half-runners were called leather-britches. How many beans should you plant? For the big gardener, I recommend four or five 200-foot rows. Stagger the planting so that all of the beans won’t be ready to pick at the same time. Make the plantings two weeks apart and as soon as one row dies out replant it. You can get two or three crops, depending upon where you live.

For the small gardener, plant the beans around the corn stalks in the potato patch. I don’t mean dropping a bean between each set of two cornstalks. Plant the beans, particularly the half-runners or other climbing beans in a circle around each of the cornstalks. Let the plants climb the stalks and when it is time to pick the beans you don’t have to bend over for agonizing lengths of time.

Another bonus: when the beans are growing off the ground, there is not as much rot or pest damage. How many beans should you store? A bushel of beans in shells reduces to a small sack of shelled and dried beans, but a cupful of dried beans will expand into a nice potful of beans for a family meal. If I had a family of five, I’d plan to eat dried beans at least three times a week. This means six cupfuls of dried beans per week. You’d be wise to have at least 25 pounds of dried beans on hand if you plan to be prepared for months of emergency.

If you eat a generous helping of dried beans and another helping of rice you have consumed enough protein to keep your body fit, healthy, energetic, and strong. You do not need any animal protein if you have your regular fix of beans and rice.

Tomatoes

Grow tomatoes. Lots of them. There are few quick meals more satisfying than a tomato sandwich with a plate of beans and an ear of corn. You can can tomatoes easily and you can freeze them. But did you realize that dehydrated tomatoes are wonderful and also easy to prepare?

You can also wrap the tomatoes in newspapers and store them in a cool, dry place. This method of storing works best if you will wait until the very last part of summer and, before the first frost of the season strikes, pick all of the green tomatoes you can find. Pick tomatoes of every shape and size because the frost will destroy any left on the vine.

Inside the house, wrap the green tomatoes, individually, in pieces of newspaper and place them in a box or other stable container and store the box in a closet or under a bed. The root cellar is a great place. They will ripen slowly and uniformly in their wrapping paper and will taste as if they were just picked.

How many tomatoes should you grow? If you have plenty of space, grow 100 plants and can them as fast as they produce. Tomatoes are high-acid and the danger of a botulism problem is minimal. Remember, you can also dehydrate them easily.

If you have little space, you can grow tomatoes in five-gallon cans or in the back corner of the lot. Set them out behind or beside the garage or car port. Grow them alongside the woodshed or utility building. Tomatoes are loaded with nutrients and flavor, and you can use them in a variety of dishes and sauces.

Cucumbers

As space permits, grow tons of cucumbers. These delights will produce wonderfully if they have a fence to climb and grow upon and, if you don’t have a fence, you can use the circular wire cages for the same effect. But if you wish, grow them in the corn patch. Let the cucumber vines run along the ground throughout the corn field. The ground cover provided by the cukes will help to hold in the moisture and to keep the weeds down.

Nature had decreed that no two plants are likely to grow in exactly the same space, so since Nature abhors a vacuum, if you do not fill the available ground space with plants, there will be weeds and you must spend a great deal of time hoeing.

Cucumbers will not keep long in a fresh state, but you can make them into pickles of all sorts. And pickles add spice to almost any meal you can serve.

Squash

Grow a dozen hills of acorn or winter squash. These plants produce in large numbers and squash will keep without freezing or canning for months and months.

Regular crookneck or yellow squash provides a quick and bountiful harvest. This squash is wonderful fried, baked, raw, in salads, or in casseroles. You can also dehydrate or can squash with good results.

Cabbage is easy to grow and easy to preserve. It will keep for weeks as it is and it will last for a year or more in the form of kraut.

How much should you grow? If space permits, set out a dozen hills and every two or three weeks start additional hills. You must have ample time to handle the profusion of squash you will harvest. Don’t let it go to waste. Can it or dry it constantly. As one hill dies, start another in its place. It will produce well until frost or freezing nights.

If space is at a premium, settle for two hills and keep replanting them. Even when the hills are still producing, punch seeds into the ground under the older plant and let the new growth move toward adulthood while the older plant is fading.

Pumpkins

One plant that thrives under nearly all growing conditions is the pumpkin. You can start a row or two of string beans and when the beans begin to climb the poles or cords you have set up for them, plant pumpkins between the rows and let the vines have their own way and cover the soil in the bean patch and beyond. You may harvest two dozen pumpkins from the patch and, while the number is small, the size may be great.

Pumpkins, like acorn squash, will keep indefinitely if you will leave them in the patch until they reach full maturity then take them indoors to a cool, dry place. We hauled some of our pumpkins in an old wheelbarrow into the storage area and simply left them in the wheelbarrow. They were all sound and terrific when we were ready to use them.

Remember you can freeze, can, or dehydrate pumpkin and it will keep well if you don’t have a good storage place for the whole crop. Pumpkin is nourishing and makes an appetizing pie. You can also bake the seeds for another treat.

Carrots

A crop that requires little space but produces well is the carrot. You can chop the soil finely around the perimeter of other plants, or under corn, and sprinkle carrot seeds into the soil. Carrots require very little attention and when you harvest them you can hang them in a cool, dry place and they will keep indefinitely. Or you can freeze or dehydrate them.

Lettuce

Make an all-weather lettuce bed (and sprinkle spinach seeds in along with the lettuce) and you can harvest greenery for salads and sandwiches all year. Best of all, you need not worry about canning or preserving in any way. Let the mature plants go to seed and they will reseed the patch. A recent issue of Backwoods Home Magazine (#54 Nov/Dec 1998) contains are article on the all-year lettuce patch.

Greens

Other inexpensive, easy, and long-lasting crops are greens. A pinch of seeds will plant a fairly large area and you will find that the crop will germinate within three or four days and within a few more days you can start picking and eating from the garden. We usually buy rape, kale, mustard, turnip, and radish seed (and whatever else looks good at the time) and sow them all together.

When the crop is far enough along, you can pick the greens and cook these, or you can add a turnip or two and maybe pick a few of the radishes for a special treat. Greens are filling and they are filled with vitamins. You can use some of your corn to grind into meal and have your own supply of cornmeal for corn bread to enjoy with the dried beans and turnip greens.

Cabbage

Wherever there is a little space, set out a cabbage plant. You don’t have to plant these in a patch the way it is traditionally done. You can grow one here and there, anywhere you can find the empty space. In a really efficient garden there should be very few places where the soil is visible during the height of the growing season. A cabbage plant will require about two square feet if the cabbage does well.

We have grown cabbages that are 36-inches across the huge outer leaves and weighed 12 to 15 pounds. You can keep cabbage indefinitely by putting the heads into a mesh bag or sack and hanging the sack in a cool, dry place. If you start to smell the cabbage as it becomes stronger and stronger, you can use it to make kraut, which will keep, essentially, forever.

Melons

If space permits, grow melons: watermelons, cantaloupes, honeydew melons, and others. You can eat the melons fresh or you can store them in a cool place, such as on the basement floor, for several weeks.

You can also dehydrate the melons, and they taste terrific with all the moisture removed. Check out a recent article in this magazine for details on how to dehydrate melons (#52 Jul/Aug 1998).

Wheat and rye

If you can, grow wheat or rye. Or both. You will need an area 100 feet long and 75 feet wide for a sufficient growth of wheat. You can start your wheat while it is too cold for other garden plants to grow and you will harvest the crop before you need the land for other crops.

When you harvest your corn, prepare it immediately for storage. If it stands long, it will become tough. A small patch yields more than you would believe. When you harvest your corn, prepare it immediately for storage. If it stands long, it will become tough. A small patch yields more than you would believe.

When the wheat is mature, the plants will turn a golden brown and the seeds will be in a cluster at the top, like grass seeds. You can pull the grain by hand and later winnow it by rubbing a handful briskly to free the grain from the chaff. You can grind it in a small hand-operated grinder you can buy for a fairly small amount of money. The grinders last forever under normal usage and, while you cannot grind the grain fast enough to produce enough flour to market, you can keep your own family supplied with flour for breads, gravies, pie crusts, and cakes.

Peanuts

Grow as many peanuts as you can. These tubers, which are not nuts but are in the legume or pea family, are very nutritious, and can be used in many recipes but are enjoyed most by eating them roasted, either in the shell or shelled.

It is rare to find anyone who does not like peanuts, whether in peanut brittle, as a substitute for pecans in pies, or on their own. You will need to grow a dozen rows 300 feet long if you have the space.

When you harvest the peanuts, you can pull the bush up and leave the tubers attached and haul the crop to the storage area. Later you can pick off the peanuts store these. Peanuts will keep for ages in the shell or outside it. Warning: mice, squirrels, moles, and other pests love peanuts, so you will need to keep them protected.

Soybeans

One crop that is absolutely priceless is the soybean, which grows easily and produces mightily. You can plant a modest patch (an area 100 feet long and 75 feet wide) and harvest all the beans the deer and mice leave for you.

Soybeans keep for years if they are protected in a closed container. Be sure they are well dried when you store them.

You can use soybeans to make flour, milk, and nearly anything else you want to eat. They are loaded with nourishment, taste terrific, and are versatile. One way we enjoy them is to put the beans in a pot, add plenty of water to cover them, then boil them for several minutes. After this, let the beans remain in the hot water for an hour or so then remove and bake them for one hour at 250 degrees. We salt them to taste and eat them like the roasted peanuts.

Herbs

Finally, grow your own herbs. You need only a tiny amount of space to grow basil, rosemary, mint, thyme, and the other popular members of the herb garden. These plants will dry readily and retain their vigor and pungency for months. That does it for the crops you can grow that are easy to cultivate and preserve, as well as those that will keep for long periods of time without any preparation whatsoever. This is not an exhaustive list: obviously many favorites were omitted. If you have your own favorites, add them to the list. Delete anything to which you are allergic or sensitive. Or if you simply don’t like it.

And what if, after all this work, it turns out that the Millennium Bug does not happen at all? What if there simply are no major problems?

In that case, your only problem is how to eat all of that food you have stored. And that, folks, is one of the nicest problems you will ever have.

There are many many additional articles that will help you prepare for today’s challenges at:

http://www.backwoodshome.com/

[part 5]

http://www.archive.org/stream/originalrecipeso00orde/originalrecipeso00orde_djvu.txt

Fried Chicken

Wash and cut chicken into small pieces. Boil until tender
in water to cover. Drain and fry brown in frying pan with
1 tablespoon butter and 1 tablespoon lard, salt and pepper.
The liquid chicken which has been boiled can be used for soup,
stock. Miss Nellie Gray.

Chicken a la King

Stew a chicken, about 4 pounds, in salt water until tender.
Pick meat from bones and cut in pieces, not too small. Melt
4 tablespoons of butter, blend wath 4 tablespoons of flour,
add gradually 1 quart of milk, cook, add chicken, 1 green
pepper, 3 pimentoes cut in pieces. Cook about one-half hour
and add one can mushrooms. Serve on toast.

Mrs. Lydia Patterson.

Baked Ham and Potatoes

Place slices of raw ham, not too thin, in baking dish, cut
potatoes in cubes and arrange around ham, add dabs of but-
ter, salt and pepper. Add enough milk to cover and bake
about forty-five minutes. Marie Keller.

Hassenpfeffer or Pickled Rabbits

Wash clean and cut in pieces two rabbits. Place in stone
jar, cover with layer of onions, sliced, sprinkle with salt and
pepper. Cover with vinegar and let stand two days. Then
take out the rabbit and when a little dry, fry out bacon and
put the rabbit in. Fry a little brown and then let it boil in
the same brine it was pickled in. Add about 3 ginger snaps.
When done, thicken the gravy as you like it. Serve with
mashed potatoes. Mrs. Conrad Giese.

Pickled Cabbage or Sauer Kraut

One quart pickled cabbage, 1^ pounds of spare ribs, J4
pound fat bacon. Put cabbage in a stone bowl, place spare
ribs on top. Cut up the bacon in pieces, strew over top, cover
with 1J4 cups of water and bake in hot oven one and a quarter
hours. Serve with mashed potatoes. No odor in the house
this way. Mrs. Conrad Giese.

Baked Ham and Potatoes

Take sHce of raw ham any thickness and set in shallow
pan. Slice raw potatoes very thin and throw over ham.
Cover all with milk and bake slowly about three-quarters to
one hour. Potatoes will be brown and will absorb salt from
ham. Do not salt potatoes. Simply add pepper, if desired.

Mrs. Agnes M. Johansen.

Beef Loaf

Three and one-half pounds round steak, ground, 1 tgg
beaten and mixed with the meat; salt and pepper to taste;
2 onions, chopped, 4 crackers, rolled. Mix well and form in
a loaf. Bake in moderate oven. Mrs. Albrecht.

Bordeau Sauce

One quart tomatoes chopped fine, 2 quarts cabbage chopped
fine, 5 medium sized onions chopped fine, 2 green peppers
chopped fine, 2 stalks of celery chopped fine, 2 cups sugar, 2
teaspoons salt, 1 teaspoon celery seeds, ^ tablespoon white
mustard seeds, % tablespoon turmeric powder, 1 quart vine-
gar. Boil twenty minutes. Deborah Hirschberg.

36 LOGAN SQUARE CHAPTER, No. 560, O. E. S.

Smoked Butts and Lima Beans

One pound lima beans, 3 pounds smoked butts. Soak beans
over night. Cook slowly one and a half hours. Season to
taste just before cooked. Mary Blohm.

Escalloped Eggs and Meat

Boil 6 eggs twenty minutes. Make 1 pint of white sauce
with cream and milk, seasoning to taste. Moisten 1 cup of
fine bread crumbs in melted butter the size of a walnut. Chop
fine 1 cut of ham, tongue, fish or poultry. Remove the yolks
of eggs and put through a fine sieve. Chop whites fine. Put
a layer of the crumbs in a buttered dish, then a layer of the
chopped whites, then the white sauce mixed with the meat, a
layer of yolks, a layer of whites and on top a layer of buttered
bread crumbs. Put in oven until brown on top.

Mrs. Mohs.

Vegetable Stew

One-quarter pound of bacon cut in pieces and fried brown.
Cut medium sized onion and fry in above. Add 3 cups of
hot water, 2 cups of diced carrots, salt and pepper to taste.
Simmer until nearly done. Add 3 cups diced potatoes. When
soft, add a can of peas, drained and heated and a lump of
butter. Serve hot. Mrs. Emma Johnson.

Spanish Goulash

One pound raw ham cut in cubes, 2 green peppers (remove
seeds), fry lightly. Add 1 can tomatoes, seasoning, Yz pound
package noodles (cooked). Add boiling water to suit.

Martha Alberti.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 37

Cabbage Roulades

From a medium head of cabbage cut off 10 to 12 nice solid
leaves, being careful not to break them. Trim off the thick
part of the ribs. Make a filling of about 1 pound chopped
round steak and a little pork and 2 eggs. Salt and pepper to
taste, then sweat some fine chopped onions in butter, adding
parsley and mix with filling. After scalding the cabbage
leaves to make them soft, put one tablespoon of filling or
more into each leaf and roll. Then lay them side by side
into frying pan in which the butter has been heated almost
brown and brown them on either side, turning or rather roll-
ing them with a spoon so as not to break them. Then spread
a good handful of flour all over them and when brown add
water and let them simmer slowly. This makes a very good
gravy. Add enough water to cover them and in about twenty
minutes they are done. Lillie Trodson, Worthy Matron.

Porcupines

One pound round steak ground, J4 pork with it, ^ rice
(raw). Season with salt, pepper, onion, make into balls. Cook
in the following: One can Campbeirs tomato soup, 2 cans hot
water. Boil for one and a half hours.

Mrs. Mary Hollison, Ben Hur Chapter.

Dumplings

Soda Cracker Dumplings

Eight crackers rolled fine, 1^ tablespoons of flour, J/^ tea-
spoon salt, yolk of 1 tgg. Mix cracker with the beaten yolk,
add milk and then the beaten white. Drop in ball form in
boiling broth. Mrs. Anna Schaberg, Past Matron.

Dumplings for Stew

Two heaping cups of flour, 2 heaping teaspoons baking
powder, 1 teaspoon salt, 1 cup milk. Sift dry ingredients
four times, pour in milk and stir. Boil ten minutes in tight
covered pan. Do not remove cover until done.

Deborah Hirschberg.

Farina Dumplings

Into one cup boiling milk add 1 teaspoon butter and pinch
of salt. Add slowly ^ cup farina, let boil a few minutes,
stirring constantly. When cool, add egg and beat well. Drop
into soup or stew, with a teaspoon.

Mrs Elizabeth Freyermuth.

Rice Pins

One-quarter cup of rice, 1 quart of milk, 2 tablespoons of
sugar, 2 tablespoons of butter, 10 or 12 almonds, 5 walnuts,
2 tablespoons raisins. Grind 8 cardimum seeds and 2 whole
cloves together. Blanch almonds and cut in half the long
way. Cut walnuts in small pieces. Melt butter, add rice and
fry a few minutes; do not brown. Add milk and sugar, boil
twenty-five minutes without cover, add nuts, raisins and
spices. Boil two minutes longer and serve hot.

Mrs. Anna Fox.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. 39

Butter Dumplings

Take a lump of butter size of an Qgg and beat with 2 eggs
until light, then stir in 4 tablespoons of flour. Drop from a
teaspoon into the boiling broth and cook five minutes.

Mrs. Anna Schaberg, Past Matron.

Potato Dumplings

Two eggs, about 8 large potatoes, boiled and grated. Mix
tggs, potatoes and salt to season. Knead in enough flour to
handle easily, or so it will not cling to hands. Fry small
squares of white bread in butter until light brown. Pack
two or three of these pieces in center and make into balls.
Place in boiling salt water and boil about thirty minutes. To
be eaten with gravy. Mrs. Anna Householder.

Fish Dumplings

One tgg, 1 teacup flour, pinch of salt, a little sweet milk.
Make this into a thin batter. One and a half pounds of fish,
boned, halibut is fine. Cut in pieces, add a little salt, and dip
in batter. Fry in deep fat thirty minutes very slowly.

Mrs. Daisy Illingsworth.

Dumplings

Sift 2 cups of flour, 2 heaping teaspoons Dr. Price’s baking-
powder and ^ teaspoon of salt. Add 1 cup of milk or water,
stir and drop from spoon into a kettle in w^hich meat is boil-
ing. Now comes the secret of success of these dumplings.
Have plenty of water over the meat before dropping in the
dumplings and boil moderately with cover off for fifteen min-
utes, then cover and boil five minutes longer.

Olive Burnett.

[good photos]

http://www.sharingsustainablesolutions.org/?p=789

build your own clayoven

Start to think what you want the oven. This is to determine what the format should be going. Find a good flat surface. Set the foundation for example, bricks, rocks or concrete street band. It does not matter what it is but as the stable and flat. Determine the height at which you want to go. Wil see you in the oven when you are there? Would you like to work there are easy to fill and empty? This determines the height at which you build the foundation.

Put the form on the foundation of the oven. An oval, the shape of an egg cut lengthwise. Within this form do you draw the floor of the oven.
This floor is made of clay and is about 8 cm thick. In 4 layers of 2 cm, the floor made. After each layer you have a period in respect to the previous layer to dry.

To place your oven going trasstenen, these are waterproof baked bricks of blue red color. This trasstenen put you dakleer what you can put the round clay tiles (as a threshold or lead frame) against inwateren. The bottom of the clay oven is the most vulnerable to moisture.
For an oven, you need approximately 75 pounds of clay and 375 pounds of sand. The clay mixture in a ratio of 1:5 mixed with sand. Preferably crusher sand because it is coarse and not easily slip. You can also use river sand, which is less than sea sand (this is round and attaches less good).
There is water added until the paste well. You can create the building blocks compare with making snowballs. Press the clay-sand mixture firmly into the palm of your hands. Then the ball (diameter about 6 cm) at the place of destination.

The first layer of clay balls are placed in an oval. The whole oven is built of round bricks. In the bottom of the oven to start with placing the stones.
Make sure all the clay balls with a wide field contact with each other. So good to each other to close. The clay balls stick so strongly in this way to each other, which makes for the ultimate strength of the oven. Use gravity to the clay balls to place.

The stacking of the clay balls in a number of layers. Place the clay balls so that in the vertical plane seen a very gradual curve is obtained. Build up to 3 layers and let them dry. Then you avoid too much weight by the collapse of the layers.

The basis of clay balls is ready. If you know the dome of the oven you have built up cutting a hole for the rear smokestack. This opening for the chimney is parallel to the longitudinal axis of the oval incised then with the round balls of clay pipe of the chimney forms. The height of the chimney opening is 1 / 3 of the internal height of the dome. As you build the stack of balls again. Make sure the connection of the chimney with the dome is good. The chimney must be well connected to the furnace otherwise arise cracks.

The incision of the opening at the front of the oven This opening is almost at right angles to the oval incised and may later be provided such as a shed at creative inregenen. The width and height of the opening determine how large your baking sheet / form may be, it can be overridden.

The basis of clay balls with chimney and opening is done. NB. Clean the chimney higher than the photo, this connection the thickness of the sub to bring clay layers. Eventually, the chimney higher than the roof of the oven about the correct tension. Place the stone on the lap top so that a slab can be Mix extra water through the clay mass and iron the whole oven on the outside with this worthless so that all holes are plugged. Use your hands or any tool for making a leemlaag of 2 cm. You can take the first layer also against throwing to make sure that all holes are filled, this is also a good adhesion. This layer will hold the heat to give it back to what you want to bake.

The basis of clay balls is used? Legalized. Here are a number of clay layers (in a number of times to bring about good drying) making a total thickness of 8 cm above the clay spheres arise. So make 4 layers of 2cm. Together with the clay balls, this is the layer that the heat of the oven must absorb. If there is fire in the oven is the temperature rise to 1000 degrees Celsius. Is the fire then drop the temperature to 300 degrees.
The thicker this layer is, the longer you have lit the well is too low, but also the longer the oven remains hot. NB. Provide a uniform total thickness of this layer! This prevents tension. Make the outside as crude, using a broom. When this layer is dried (the most time-consuming construction of the oven is waiting until the last layer dried again for the following to be able to) go a layer of straw clay process.

The insulating layer of straw with clay. For this layer a thin mixture of clay (a little thinner than yogurt) and straw. Place insulation layer in a number of layers to a total of 8 cm. Make sure that this is an airy low. Do not rub firmly but loosely it establishes. The trapped air provides precisely for the insulation. The more air between the straw remains the better the insulation. On the insulation layer is a layer of clay 2 cm to leveling.

The affixing of the jute layer. These jute strips which you put your whole oven hedges. Let the strips overlap each other. The jute strips your first immersion in water clay. The aim is to any relationship and to avoid large cracks occur when the heat would be too large. About the jute is a clay layer of about 0.5 to 1 cm. It allows you colored clay powder mixing to obtain a certain color.This covering go polish the clay still feels moist. The aim is to finish as much as possible densification. This reach you with the back of a sturdy steel spoon or a smooth polished stone turning movements
to continue until you see the surface densification. Make a mixture of linseed oil and turpentine (ratio 1:20) and in various layers of the furnace running. Each layer must dry weather for the following makes. The final layer (you’ll see the furnace glow) in a dense relationship as linseed.
Then the rain jacket ready.

Lit it!

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