Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

http://www.grandpappy.info/rcakes.htm

A Collection of
Easy Cake and Frosting Recipes
(No Eggs Required)
Copyright © 1976,2005 by Robert Wayne Atkins, P.E.
All Rights Reserved.

Decorative Icing Ideas
Gently push cookie cutter shapes into the top icing on a cake or cupcake, and remove to leave a small depression in the icing. Fill the depression with a contrasting color icing, or chocolate syrup, or colored confections.

Apple Cake
2 cups bread crumbs 1 tbsp. sugar 1/2 cup butter
2.5 cups tart applesauce 1 cup whipping cream 2 tbsp. jam for decoration
Brown crumbs with sugar and butter. Alternate layers of crumbs and applesauce in serving dish. Refrigerate. Top with whipped cream and dabs of jelly. For a crunchy cake, serve immediately. The crumbs will get moist the longer they sit.

Shortcake
2 cups wheat flour 3 tbsp. sugar 3 tsp. baking powder 1 tsp. salt
4 tbsp. shortening or butter 1/2 cup milk 1/2 cup water
Preparation: Sift wheat flour, add sugar, baking powder, and salt, and sift again. Work shortening into dry mixture. Add liquid all at once and mix quickly just enough to dampen the dry mixture thoroughly. Spread into a round or square pan.
Cook: Bake at 400°F for 15 minutes. When done, cut into squares, split open, and spread with butter, honey, jam, or fruit.

Hard Cake
2 cups wheat flour 1 cup sugar 2.5 tsp. baking powder
1/3 cup shortening or butter 1/2 cup milk 1 tsp salt
Preparation: Mix flour, sugar, baking powder, and salt. Cut in shortening to make fine crumbs. Remove about 1/2 cup crumbs and reserve them for the top of the cake. Add milk to the remaining crumbs. Mix briefly. Pat into a greased 9” pie pan. Top with the reserved crumbs.
Cook: Bake at 350°F for 30 minutes. Served topped with honey or diced fresh fruit.
Variation: Decrease sugar to 2 tbsp. and increase milk to 1 cup. Do not remove 1/2 cup crumbs for topping.

Easy Chocolate Cake
2 cups flour 1 cup sugar 1 tsp. baking soda
1 cup oil 1 cup water 3 tbsp. cocoa
Preparation: Mix all above ingredients. Pour batter into a rectangular cake pan.
Cook: Bake at 350°F for 25 to 30 minutes.
Optional Icing: Mix one cup granulated sugar with one cup water. Add nuts or anything else you can find to the Icing.

Basic Chocolate Cake
3 cups flour 2 cups sugar 2 tsp. baking soda
6 tbsp. cocoa 1/4 tsp. salt 1 tbsp. vanilla extract
2 tbsp. vinegar 3/4 cup oil 2 cups cold water
Preparation: Mix the flour, sugar, soda, cocoa, and salt in a large bowl. Add the vanilla extract, vinegar, and oil. Mix well. Gradually add the cold water. Pour cake batter into a two round cake pans or one rectangular cake pan.
Cook: Bake at 350°F for 25 to 30 minutes. Allow to cool. Add creamy chocolate frosting, if desired (see recipe below).

Confectioners’ Frosting I (Two-layer 8” Diameter Cake)
2.5 cups confectioners’ sugar 3 tbsp. hot water 2 drops food coloring (optional)
Put the hot water and food coloring in a small bowl and beat in the confectioners’ sugar until the frosting is thick enough to spread. Continue to beat for several minutes until very creamy.

Confectioners’ Frosting II (Two-layer 8” Diameter Cake)
2 cups confectioners’ sugar 1/3 cup shortening 1/8 tsp. salt
2 tbsp. milk 2 drops food coloring (optional
Cream the shortening and the salt together. Add the sugar and stir briskly. Stir in the milk and food coloring and beat well, adding more sugar or milk if necessary to get an easily spreadable consistency.

Confectioners’ Frosting III (Two-layer 8” Diameter Cake)
2 cups confectioners’ sugar 1/3 cup butter 1 tsp. vanilla extract
2 tbsp. milk 2 drops food coloring (optional
Add the sugar, butter, and vanilla extract. Stir in the milk and food coloring and beat well, adding more sugar or milk if necessary to get an easily spreadable consistency.

Confectioners’ Butter Frosting
1.5 cups confectioners’ sugar 1/3 cup butter 2 drops food coloring (optional)
1 tsp. vanilla extract 1.5 tbsp. hot water
Melt butter over low heat until golden brown. Add optional food coloring, if desired. Add confectioners’ sugar and vanilla. Slowly add between 1 to 2 tbsp. of hot water until the frosting is of spreading consistency.

Creamy Chocolate Frosting
2.5 cups confectioners’ sugar 1/4 cup cocoa 1 tsp. vanilla extract
6 tbsp. softened butter 6 tbsp. milk 1 tbsp. light corn syrup or honey (optional)
In medium bowl, stir together confectioners’ sugar and cocoa and set aside. In large bowl, beat butter until creamy. Add 1/2 cup powered sugar mixture, corn syrup, and vanilla, beating until well blended. Add remaining powdered sugar mixture alternately with milk until of spreading consistency.
Variation: Add 1/2 cup chopped nuts.

Peanut Butter Chocolate Frosting
Add 1/4 cup peanut butter to above creamy chocolate frosting recipe.

Caramel Icing I
1 cup brown sugar 1/3 stick butter 1/3 cup milk 1 box confectioners’ sugar
Put the brown sugar, butter, and milk in a saucepan. Stir. Bring to a hard boil. Remove from the heat and allow to cool. Add 1 box of confectioners’ sugar and stir until smooth.

Carmel Icing II
3/4 cup dark brown sugar 1/2 cup butter 3/4 cup milk or cream 2 cups sugar
Combine all ingredients in a large saucepan and bring to a hard boil. Remove from heat. Continue to stir until smooth.

Granulated Sugar Icing
2 tbsp. flour 1 cup milk 1 cup butter
1 cup granulated sugar 1 tsp. vanilla extract
In a saucepan, combine the flour and the milk. Heat until the mixture thickens. Allow to cool. In another bowl, cream the butter, sugar, and vanilla extract and beat until fluffy. Add the cool milk mixture and continue beating until all the sugar is dissolved (this takes some time).

Granulated Sugar Topping
White granulated sugar can be colored with food coloring and added as a sprinkle topping to any cake, cookie, or pie.

Cinnamon Sugar Sprinkle
1 tbsp granulated sugar 1/4 tsp. cinnamon
Mix together and use as a sprinkle on cakes or cookies or muffins or biscuits.

http://www.grandpappy.info/ryeast.htm

Grandpappy’s Basic Recipes

A Collection of
Yeast Bread Recipes
(No Eggs Required)
Copyright © 1976,2004 by Robert Wayne Atkins, P.E.
All Rights Reserved.

Most bread recipes require both yeast and eggs. Yeast causes the bread to rise and become light. Eggs add protein, color, and bulk to the bread. Under hardship conditions you may have limited amounts of both yeast and fresh eggs.

The good news is that yeast multiplies and a little yeast can last a very, very, long time if you follow the simple directions below.

The bad news is that eggs don’t multiply. Once they have been used, they are gone. And if you only have a few eggs during hard times, then you may wish to use them for something other than baking.

If you have store-bought eggs, don’t try to hatch them because they were laid by hens on an egg farm without roosters. Hens can lay eggs without a rooster but the eggs won’t be fertile without a rooster.

The following bread recipes require yeast but they are all Egg Free. However, some of the recipes do permit the use of an optional egg.

Yeast Preparation
Freeze store bought yeast until it is needed. Stir a little crumbled yeast into some warm water (105ºF to 115ºF). Test the water on your wrist. It should feel warm but not hot. If the water is too hot it will kill the yeast. If the water is too cold it will slow down the process. Adding a little sugar to the water will speed up the process. Adding salt or fat will slow it down. Good yeast will become foamy and creamy after about 10 to 12 minutes.

All Yeast Breads
Pinch off one handful of the dough after the first rise and save it in an airtight container in a cool dark place. The next day, add the old dough to a new batch of dough. The yeast will multiply and spread throughout the new batch. After the first rise, pinch off a handful and save it. Continue this process each time you make yeast bread. Don’t waste your package yeast.

OPTIONAL Crust Variations for All Breads
Just before putting the bread dough into the oven, use a pastry brush to carefully and very gently paint the top of the dough.
Cold water brushed or sprayed on the bread dough will yield a crisp, chewy crust.
Oil or melted butter will yield a soft crust.
1 tbsp. honey with 2 tbsp. water yields a sweet, glossy finish.
1 tbsp. lemon juice with 2 tbsp. sugar gives a fruity, sweet flavor.
1 egg white beaten with 1 tbsp. water gives a shiny, crisp crust.
1 egg white beaten with 1 tbsp. milk gives a shiny, softer crust.
1 whole egg with 2 tbsp. water gives a shiny, rich, dark crust.

Liquid Substitutions
Water: Chewy texture with more of the original flour flavor.
Milk: Bread will rise higher and have a finer texture and it will keep longer. Heat fresh milk until it almost boils to kill the enzymes that interfere with the yeast action in the bread. Do not heat canned milk or instant milk. Milk also adds nutritional value to the finished bread.
Buttermilk: Bread will be more tender. Heat the buttermilk until it almost boils. Do not use too much or it will make the bread too tender and it will fall apart.
Potato Water: The water left over after boiling potatoes. Causes the bread to rise higher and adds a coarser texture and moistness. Do not substitute more than 1/2 potato water for the normal water required in the recipe.
Oils or Butter: Adds tenderness and improves the elasticity of the bread. Increases bulk and helps the bread to brown more evenly. However, too much oil will make the bread crumbly. Use a maximum of 1 tbsp. oil or shortening or butter per 1 cup of flour.
Wheat Berry Sprouting Water: Adds nutrition, texture, and flavor enhancement to the bread.

Miscellaneous OPTIONAL Ingredients
Eggs: Adds protein, color, and bulk. Extends the shelf life of the bread. For each egg used, deduct 1/4 cup of the other liquid in the recipe. Use no more than 2 eggs per loaf of bread.
Honey: Maximum of 1 tbsp. per 1 cup of flour. Adds flavor and moistness and helps to feed the yeast and increases the shelf life of the bread.
Salt: Maximum of 1/2 tsp. per 1 cup of flour. Controls the yeast process. Improves flavor and increases the shelf life of the bread. A bread made with no salt will taste flat. Do NOT add the salt to the yeast water or it will inhibit the initial yeast process.

100% Whole Wheat Loaf Bread (Recipe One)
(Must be eaten in two days or sliced and frozen)
3 cups wheat flour 2 tbsp. oil 2 tbsp. honey 1 tsp. salt
1/2 pkg. yeast (1/2 tbsp.) 1 cup warm water 1/3 cup instant nonfat dry milk
Preparation: Dissolve yeast in warm water and let stand 12 minutes. Add oil, honey, dry milk, salt, and enough wheat flour to make a stiff dough. Allow to rest under an inverted bowl for 10 minutes. Then knead for 10 minutes. Place in greased bowl, cover, and let rise until double in bulk or about 90 minutes. Punch down and form into ball. Cover and let rest for 10 minutes. Shape into loaf and place in greased loaf pan. Cover and let rise until double in bulk, about 45 to 60 minutes.
Cook: Bake at 375°F for 40 minutes. Brush hot loaf with milk.

100% Whole Wheat Loaf Bread (Recipe Two)
(Must be eaten in two days or sliced and frozen)
2.25 cups wheat flour 1 tbsp. melted butter 2.5 tbsp. honey 1 tsp. salt
1/2 pkg. yeast (1/2 tbsp.) 3/4 cup warm water 1 tbsp. instant nonfat dry milk
Follow above preparation and cooking instructions but substitute the butter for the oil.

100% Whole Wheat French Bread
3 cups wheat flour 3/4 cup cold water 1.5 tsp. salt
1/2 pkg. yeast (1/2 tbsp.) 1/4 cup warm water
Preparation: Dissolve yeast in warm water for 12 minutes. Sift wheat flour and salt together. Add yeast and cold water. Knead for 20 minutes and add at least 1/2 cup more cold water by wetting your hands as your knead. Dough should be soft and silky. Cover and let rise in cool place for 3 hours. Punch down gently with wet hands being careful not to tear dough. Cover and let rise again in a cool place for 2 hours. Punch down and form into a ball. Cover and let rest while you dust a baking sheet with corn meal. Shape dough into a long slim loaf. Place on baking sheet. Let rise uncovered for 1 hour. Cut slashes in top of loaf.
Cook: Spray the loaf with warm water and quickly place in 450°F oven. Place a shallow pan with boiling water on the oven rack below the bread. After 10 minutes reduce the heat to 350°F. Bake until done, another 25 to 30 minutes.
Optional: Add 2 tbsp. oil, or 1.5 tbsp. sugar, or both to the above recipe with the flour and salt.

Sandwich Buns (12 Buns)
3 cups wheat flour 1/2 pkg. yeast (1/2 tbsp.) 1 cup warm water 2.5 tbsp. instant nonfat dry milk
1/2 cup sugar 1/2 tsp. salt 2.5 tbsp. oil
Preparation: Dissolve yeast in warm water and let stand 12 minutes. Then add sugar, salt, oil, dry milk, and 3/4 cup flour. Beat vigorously by hand. Stir in additional flour to make a stiff dough. Knead on a floured board until smooth and elastic (10 minutes). Place in greased bowl, cover, and let rise in warm place for 45 minutes. Punch dough down. Let rise again about 20 minuets. Divide dough and form into 12 balls. Place on greased baking sheet 2” apart. Let rest for 5 minutes. Press down with palm to flatten. Cover and let rise in warm place for 1 hour.
Cook: Bake at 375°F for 15 to 20 minutes. Remove from baking sheet and let cool on wire racks.

Hard Rolls (9 Rolls)
2.25 cups wheat flour 2 tbsp. corn meal 1/2 tsp. salt
1/2 pkg. yeast (1/2 tbsp.) 1 cup warm water 1 tsp. sugar
Preparation: Dissolve yeast in warm water and let stand for 12 minutes. Add sugar and salt. Stir well. Add 1.5 cups flour. Mix well. Cover and let rise for 20 minutes. Add the remaining flour and mix well. Knead for 5 minutes on a floured board. Cover and let rise 1 hour. Punch down and let rise again. Shape into 9 rolls. Place on lightly oiled baking sheet. Sprinkle with cornmeal. Slash tops with knife. Cover and let rise until doubled.
Cook: Bake at 400ºF on top oven rack with a pan of hot water on bottom oven rack for 20 to 25 minutes until golden brown.

Whole Wheat Crescent Rolls (16 Rolls)
2.5 cups wheat flour 1 tbsp. brown sugar 1.5 tbsp. oil 2 tbsp. honey
1/2 pkg. yeast (1/2 tbsp.) 7/8 cup warm water 1 tsp. salt 3 tbsp. butter
Preparation: Dissolve yeast in warm water and let stand 12 minutes. Add brown sugar, oil, honey, salt, and 3/4 cup wheat flour. Mix well. Stir in enough of the remaining flour to make a stiff dough. Knead on a lightly floured surface for 10 minutes. Place in a greased bowl, cover, and let rise 90 minutes. Divide dough in half and shape into 2 balls. Cover and let rest 10 minutes. Roll each ball into an 8” to 10” circle. Spread with 1/3 of the butter. Cut each circle into 8 wedges. To make crescents, roll wide end of wedge toward point. Place on greased baking sheet. Cover and let rise 30 minutes.
Cook: Bake at 375°F for 12 to 15 minutes. Brush with milk or butter while still warm.

Wheat Rolls (12 Rolls)
2 cups flour 1/8 cup sugar 1/4 tsp. salt
1/2 pkg. yeast (1/2 tbsp.) 1/4 cup warm water 1/4 cup warm milk
Preparation: Dissolve yeast in warm water and let stand 12 minutes. Stir in the warm milk, sugar, salt, and 1 cup of the flour. Mix until smooth. Cover the batter with a handful of flour and let rise in a warm place for about 2 hours or until the top has cracked. Add enough of the remaining flour to make a smooth dough and kneed it for about 10 minutes. Cover and let rise 20 minutes. Shape into rolls and place on a baking sheet.
Cook: Bake at 400°F for about 15 to 20 minutes.

English Muffins (10 Muffins)
2 cups wheat flour 1/4 cup milk 1 tsp. sugar 1/2 tsp. salt
1/2 pkg. yeast (1/2 tbsp.) 2 tbsp. warm water 1.5 tbsp. soft butter 1 tbsp. cornmeal
Preparation: Dissolve yeast in 2 tbsp. warm water and let stand 12 minutes. In another bowl, combine milk, sugar and salt with one cup hot water. Add the yeast solution. Stir in 1 cup of flour. Cover bowl with a towel and let rise 90 minutes in a warm place. Stir in butter and remaining flour. Roll dough to 3/4 inch thickness. Cut 2½ inch circles from dough and place on a piece of wax paper sprinkled with cornmeal. Sprinkle tops with more cornmeal. Let rise again.
Cook: Cook on a griddle, turning once.

English Muffin Loaf
3 cups wheat flour 1/3 cup instant dry milk 1/2 tbsp. sugar 1 tsp. salt
1/2 pkg. yeast (1/2 tbsp.) 1.25 cups warm water 1/8 tsp. baking soda 2 tbsp. cornmeal
Preparation: Combine yeast, 1.5 cups flour, dry milk, sugar, salt, and baking soda. Mix well. Add the warm water. Beat well. Add remaining flour. Grease an 8” x 4” loaf pan. Sprinkle with cornmeal. Spoon the batter into the pan. Sprinkle top of loaf with cornmeal. Cover. Let rest 45 minutes.
Cook: Bake at 400°F for 25 minutes.

Pita Bread (2 Pieces)
2 cups wheat flour 1 tsp. sugar 1/2 tsp. salt
1 tsp. yeast 2 tbsp. warm water 2/3 cup warm water
Preparation: Dissolve yeast in 2 tbsp. warm water and let stand 12 minutes. Mix flour, sugar, and salt with 2/3 cup warm water. Add the yeast solution. Knead for 10 minutes. Put in greased bowl, cover, let rise for one-hour. Punch down, knead, reshape. Cover and let rise for 30 minutes. Divide into 2 parts. Roll each into an 8-inch diameter round. Place on greased cookie sheet.
Cook: Bake at 450°F for 5 minutes.

Pizza (One 14-inch Pizza)
1.75 cups flour 2 tsp. + 1 tbsp. olive oil 2/3 tsp. salt
1 tsp. yeast 2/3 cup warm water 1 tsp. sugar
1 cup tomato (or spaghetti) sauce 1 cup grated mozzarella cheese 1 tsp. oregano
Preparation: Dissolve yeast and sugar in 2/3 cup warm water. Let stand for 12 minutes. Add 1 cup flour, 2 tsp. oil, and salt and mix well. Continue to add flour to make a soft dough. Knead the dough on a floured board for 7 minutes until it is smooth and elastic. Put dough in an oiled bowl, cover with a cloth, and allow to rise in a warm place for 2 hours. Punch it down and let it rest 5 minutes. Roll the dough into a 14” circle using a rolling pin (or pat and stretch with your hands). Place on pizza pan (or cookie sheet) and prick all over with a fork. Cover with a cloth and let rest for 20 minutes.
Cook: Bake in 425°F oven for 3 minutes. Remove from oven. Spread tomato sauce evenly over crust. Sprinkle grated cheese and oregano evenly over sauce. (Optional: Add meat, mushrooms, or vegetables as desired.) Drizzle 1 tbsp. olive oil over everything. Bake 14 to 16 minutes until underside of crust is golden brown.

Bread on the Grill
2 cups wheat flour 1/2 tsp. sugar 1/2 tsp. salt 1 tbsp. olive oil
1/2 pkg. yeast (1/2 tbsp.) 3/4 cup warm water 2 tbsp. cornmeal
Preparation: Dissolve yeast in warm water and let stand 12 minutes. Then add sugar, salt, oil, and flour. Beat vigorously by hand. Knead on a floured board until smooth and elastic (10 minutes). Place in greased bowl, cover, and let rise in warm place for 90 minutes. On a floured surface roll out half the dough into a 10” round circle. Rub both sides with cornmeal.
Cook: Brush grill rack with oil and fry 5 minutes on each side.

Cinnamon Rolls or Sweet Sticky Buns
3 cups wheat flour 1/2 cup sugar 1/2 tsp. salt 2.5 tbsp. oil
1/2 pkg. yeast (1/2 tbsp.) 1 cup warm water 2.5 tbsp. instant nonfat dry milk 1/2 tsp. cinnamon
Preparation: Dissolve yeast in warm water and let stand 12 minutes. Then add sugar, salt, oil, dry milk, and 3/4 cup flour. Beat vigorously by hand. Stir in additional flour to make a stiff dough. Knead on a floured board until smooth and elastic (10 minutes). Place in greased bowl, cover, and let rise in warm place for 45 minutes. Punch dough down. Let rise again about 20 minutes. Roll dough to 1/2 inch thickness. Cover and let rise 1 hour. Butter the top of the dough. Sprinkle with cinnamon and a little more sugar. Roll up the dough and slice into 1/2 widths. Place in individual greased muffin tins or onto a greased cookie pan.
Cook: Bake at 375°F for 15 minutes or until done.
Optional: Add raisins and/or nuts with the cinnamon.

Optional Icing for Above Cinnamon Rolls
2 tbsp. butter 1 cup sugar (brown or powdered)
1 or 2 tbsp. boiling water 2 tbsp. corn syrup OR 1/2 tsp. vanilla extract
Cook butter until it stops bubbling and it is brown and foamy. Remove from heat. Add either the corn syrup or the vanilla extract but not both. Stir in the sugar. Gradually add the hot water to achieve the desired consistency for spreading.

Americans Struggle to Feed Their Families, Know Others Who Needed Donated Food, According to The 2009 Hormel Hunger Survey
Nov 11, 2009

AUSTIN, Minn. — About a quarter of American adults (24 percent) say they have eaten less this year to ensure their children have enough food, a startling expression of parents’ caring for their children that also sheds light on a the problem of hunger in America. Almost one in 10 (8 percent) Americans say they have gone to bed hungry at least once in the past year due to lack of money for food.

According to The 2009 Hormel Hunger Survey, released today by Hormel Foods Corporation (NYSE: HRL), not being able to feed one’s family is among the most distressing circumstances Americans can face—on par with spending a night in jail—and far more distressing than getting fired from a job. In the survey, 82 percent said they would be highly upset, uncomfortable or embarrassed if they were not able to provide enough food for their family, compared with 83 percent who felt that way about spending a night in jail and 59 percent who cited those feelings in regard to getting fired from a job.

If they did find themselves in a position where they were unable to buy enough food for themselves or their family, nearly four in 10 (38 percent) Americans said they would be very uncomfortable asking for food donations. The group most distressed about not being able to provide enough food for one’s family was the 18-44 year range, generally those most likely to have young children.

“With the results from this year’s survey, it is clear hunger is more than a physical condition; it is a deep emotional concern in the hearts and minds of many Americans, especially during these difficult economic times,” said Julie H. Craven, vice president of corporate communications at Hormel Foods. “We conducted The 2009 Hormel Hunger Survey to continue building understanding about the problem of hunger in America and to shed light on what is one of the most serious issues facing our country today. These disturbing statistics underscore the issue.”

In this, the fourth annual Hormel Foods study on Americans’ experiences with and views on hunger, more than half (52 percent) of Americans said they personally know someone who has received food from a food bank or shelter this year. In addition, about one in 10 (11 percent) say someone in their household has received food from a food bank or shelter and 16 percent think it is at least somewhat likely someone in their immediate family will need food assistance in the next year. Those who have been forced to seek food donations were most likely (51 percent) to say the reason was unemployment.

More than two-thirds (69 percent) of Americans believe the problem of hunger has increased in the United States during the past year, and women are more likely than men to have this sentiment (76 percent vs. 61 percent). In addition, nearly nine out of 10 (87 percent) are concerned about hunger in the United States, including nearly half (46 percent) who are very concerned about it.

“Despite the early indicators of an economic recovery, lingering unemployment and other lagging effects of the recession are causing more Americans than ever to go hungry,” said Jean Kinsey, a professor of applied economics at the University of Minnesota, and director of The Food Industry Center. “As the results of this survey indicate, hunger is a distressing and humiliating circumstance, but Americans agree it is not too hopeless to try to help.”

To help combat the problem of hunger in the United States, most people have donated both food (75 percent) and money (61 percent), and three in 10 have done volunteer work. The majority (80 percent) agree it is not hopeless to try to help eradicate hunger around the world and nearly two-thirds (65 percent) at least somewhat agree that Americans have a responsibility to help people in other countries who do not have enough food to eat.

“We are encouraged to learn that, despite troubling statistics about the number of hungry people around the globe, most Americans still believe that by working together, we can help end the problem of hunger,” said Craven.

Survey findings also outlined additional trends among Americans:

* A great majority of Americans (92 percent) at least somewhat agree that children should receive hunger relief first, no matter where they live.
* A great majority of Americans (92 percent) at least somewhat agree that, despite the recession in the United States, many people around the world are much worse off than Americans are.

As part of Hormel Foods’ commitment to hunger causes, the company made cash, in-kind and equipment donations totaling $3.9 million, and donated 81,000 pounds of protein, providing charitable meals for 430,000 people last year.

For more information see the 2009 Hormel Hunger Survey Key Findings.

Methodology

The 2009 Hormel Hunger Survey was a telephone survey conducted Oct. 9-12, 2009 by Opinion Research Corp. The random sample included 1,003 American adults and the margin of sampling error is +/- 3 percentage points at the 95 percent confidence level. Hormel Foods acknowledges Jean Kinsey, a professor of applied economics at the University of Minnesota, and director of The Food Industry Center, for her input.

About Hormel Foods

Hormel Foods Corporation, based in Austin, Minn., is a multinational manufacturer and marketer of consumer-branded food and meat products, many of which are among the best known and trusted in the food industry. The company leverages its extensive expertise, innovation and high competencies in pork and turkey processing and marketing to bring quality, value-added brands to the global marketplace. The company is a member of the Standard & Poor’s 500 Index, and in each of the past 10 years, Hormel Foods was named one of “The 400 Best Big Companies in America” by Forbes magazine. The company enjoys a strong reputation among consumers, retail grocers, foodservice and industrial customers for products highly regarded for quality, taste, nutrition, convenience and value. For more information, visit http://www.hormelfoods.com.

http://www.newfluwiki2.com/showDiary.do?diaryId=626

Homemade Instant and Convenience Foods | 89 comments
by: you @ soon

Beverages

One of the easiest “instant” mixes to create are those for beverages. Throw some stuff together, store in an airtight container. To use just toss a couple of spoonfuls into some water. The following recipe is the first of several that I will share.

Bavarian Mint Beverage Mix

2/3 cup instant coffee
1 cup granulated sugar
1 round teaspoon loose, dried mint leaves
2/3 cup nondairy creamer

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder.

To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. — Margaret Mead
by: KathyinFL @ Mon Jan 08, 2007 at 08:51:58 AM CST

Coffee Mixes
For those addicted to their daily intake of caffiene, these may very well be a life — or sanity — saver.

Cappuccino Mix

1 cup instant coffee creamer
1 cup instant chocolate drink mix
2/3 cup instant coffee crystals, regular or decaffeinated
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Combine creamer, drink mix, coffee crystals, sugar, cinnamon and nutmeg, and mix well. Store in airtight container.

Makes 3 cups dry mix, 15 servings.

To prepare one serving, add 3 tablespoons mix to 6 ounces of hot water and stir well.

Cappuccino Mix 2

2/3 cup instant coffee granules
1 cup powdered non-dairy creamer
1 cup powdered chocolate drink mix
1/2 cup white sugar
3/4 tsp ground cinnamon
3/8 tsp ground nutmeg

Put the instant coffee into a food processor, and process to a fine powder. If you don’t have a food processor, put it into a large plastic bag, and crush with a rolling pin. In a large bowl, combine creamer, chocolate mix, instant coffee, sugar, cinnamon, and nutmeg. Stir together until well mixed. Mix 3 tablespoons of powder with 6 ounces hot water.

Cinnamon and Spice Beverage Mix

2/3 cup instant coffee
1 1/3 cups granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder.

To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.

Mocha Cocoa Beverage Mix

2 2/3 cups nonfat dry milk
3/4 cup instant cocoa mix
1/2 cup instant coffee
1/4 cup powdered nondairy creamer
1/4 cup confectioners’ sugar

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder.

To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.

Mocha Coffee Mix

1 1/4 cups instant coffee granules
7 cups dry milk powder
5 3/4 cups powdered chocolate drink mix
1/4 cup confectioners’ sugar
1 3/4 cups powdered non-dairy creamer

In a large bowl, mix together instant coffee, milk powder, chocolate drink mix, confectioners’ sugar and powdered creamer.

Store in an airtight container.

1/4 cup mix to 1 cup boiling water and stir well. Makes 64 servings.

Swiss Mocha Beverage Mix

1 cup instant coffee
1 cup granulated sugar
2 cups nonfat dry milk
4 tablespoons cocoa powder

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder.

To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.

Toffee Mocha Beverage Mix

2/3 cup instant coffee
1 cup powdered nondairy creamer
1/2 cup nonfat dry milk
1/4 cup cocoa powder
1 cup brown sugar, firmly packed

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder.

To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. — Margaret Mead
by: KathyinFL

Chocolate Beverages
If coffee isn’t your thing, how about chocolate beverages? I’m amazed at all the different varieties are on the market ... and I’ll admit to being fascinated by unsual flavors. Below are some that you can make yourself at home for much less than you would pay at the store.

Malted Hot Cocoa Mix

1 (25.6 ounce) box nonfat dry milk powder
6 cups miniature marshmallows
1 (16 ounce) container instant chocolate milk mix
1 (13 ounce) jar malted milk powder
1 cup sifted confectioners’ sugar
1 (6 ounce) jar powdered nondairy creamer
1/2 teaspoon salt

In large bowl, combine all ingredients and stir until well blended. Store in an airtight container. Keep in a cool place.

Makes about 20 cups or 10 gifts.

To serve: In mug, pour 6 ounces of hot water over 1/3 cup cocoa mix, and stir until well blended.

Mexican Hot Chocolate Mix

1/3 cup light brown sugar
3/4 teaspoon ground cinnamon
1 1/2 teaspoons powdered vanilla
1/4 cup cocoa
2 1/2 cups powdered milk

Combine and blend ingredients in a small bowl. Place in an airtight jar. Attach these instructions to the jar:

Mexican Hot Chocolate
Serves 6
3 cups water
Mexican Hot Chocolate Mix (to taste)

Heat the water to boiling and add the Mexican Hot Chocolate Mix. Stir with a whisk until the mixture is smooth.

Orange Hot Chocolate Mix

2 1/4 tablespoons powdered coffee creamer
1 tablespoons powdered orange flavored drink mix
1 1/2 tablespoons confectioners’ sugar
1 1/2 tablespoons powdered chocolate-flavored drink mix

Stir the above ingredients together until well blended. Place in a small zip-type bag and seal. Attach a gift tag with the following instructions:

Orange Hot Chocolate

1 1/2 to 2 tablespoons Orange Hot Chocolate Mix
8 ounces (1 cup) boiling water
Marshmallows or whipped cream (optional)

Place the orange hot chocolate mixture in a mug. Pour boiling water over the mixture. Stir until the mix is completely dissolved. If desired, garnish with marshmallows or whipped cream. One bag Hot Chocolate Mix make 5 to 8 servings.

Raspberry Cocoa Mix

3 cups instant hot cocoa mix
1 package unsweetened raspberry Kool-Aid mix

Combine all ingredients in a a sealable container. Shake well until blended. Store in an airtight container.

To serve: Stir 2 heaping tablespoons into a coffee mug of hot water.

Rich Cocoa

1 cup milk powder
1 cup powdered coffee creamer
1 cup sugar
½ cup cocoa powder

Mix well and store in a labeled container. To make cocoa, use about 1 tablespoon mix per 1/4 cup steaming hot water added, or up to 5 tablespoons per regular mug. Variations:

Peppermint- add 8 crushed peppermint Lifesavers to a batch of mix
Vanilla- add 5 teaspoons vanilla powder to a batch of mix
Cinnamon- add 4 teaspoons cinnamon to a batch of mix

Spiced Cocoa Mix

2 cups nonfat dry milk powder
1/2 cup powdered nondairy creamer
1/4 cup unsweetened cocoa powder
1/3 cup sifted confectioners’ sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients, and mix thoroughly. For each serving, combine 1/3 cup Spiced Cocoa Mix and 3/4 cup boiling water. Stir to dissolve.

Variation
Stir in 1 teaspoon instant coffee powder or 1 or 2 tablespoons coffee liqueur with a cinnamon stick.

Makes eight 6-ounce servings.

White Hot Chocolate Mix

1 teaspoon vanilla powder
1 teaspoon dried orange peel
1/2 cup white chocolate chips

Combine ingredients and place in a small decorative clear glass jar. Attach these instructions: Combine 1 1/2 cups milk and 1/4 cup White Hot Chocolate Mix in a pan over medium heat. Whisk until the chocolate is melted.

by: KathyinFL

Tea Mixes

OK ... you are neither a coffee drinker, nor a chocolate fan. Do you like tea? Tea bags are a great thing, but these tea mixes hit the spot as well, and most can be served cold as well as hot.

Caribbean Tea Mix

2 cups unsweetened powdered instant tea
2 packages orange-pineapple flavored gelatin
1 cup granulated sugar
3/4 teaspoon coconut extract

In a food processor, combine all ingredients. Process until well blended. Store in an airtight container.

Stir 2 level tablespoons tea mix into 6 ounces hot water.

Makes 3 cups tea mix.

Iced Tea Syrup Concentrate

10 tea bags
3 cups water
3 cups granulated sugar

Bring all ingredients to a boil in a large pot and boil for 10 minutes.

Pour into a bottle and keep refrigerated.

Mix 5 parts of water to one part tea syrup concentrate or to your own taste.

Instant Chai Tea Mix

1 1/2 cups instant tea powder
2 cups powdered non-dairy creamer
1/2 cup dry milk powder
1 cup confectioners’ sugar
1/4 cup brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp ground allspice
1 tsp vanilla powder

In a food processor or blender, combine instant tea, creamer, milk powder, confectioners’ sugar and brown sugar. Add ginger, cinnamon, cloves, cardamom, allspice and vanilla powder. Process for 2 minutes. Store in an airtight container.

1/4 cup mix in a mug, and fill with hot water, stir well. Makes aprox. 48 servings.

Peach Tea Mix

1 cup instant tea
1 small box peach gelatin (e.g., brand name Jell-O)
2 cups sugar

Blend well. Use 2 - 3 teaspoons of mix per mug of hot water. Or blend it for an iced tea. If the instant tea you are starting with is already sweetened omit the 2 cups sugar.

Russian Tea Mix

2 cups Tang
1/2 cup instant tea
1 package powdered lemonade mix
1 1/4 cups granulated sugar
1/2 teaspoon ground cloves
1 teaspoon cinnamon

Mix together well. Store in a covered jar, and use as you would instant tea.

by: KathyinFL

Creamsicle Drink Mix

This is a favorite when our family goes camping. I’ve also made up batches to use at home. I like this because you can make as little or as much as you want at a time. This is also a great way to use powdered milk just in case your family does not like to drink it “straight.”

You can adjust the amount of sugar by using sugar-free versions of the orange drink and the pudding.

Creamsicle Drink Mix

1 part orange-flavored instant drink mix (Tang)
1 part powdered milk
2 parts instant vanilla pudding

To use, stir 2 tablespoons of Creamsicle Drink Mix into 1 cup of cold water.

by: KathyinFL

Egg-less Eggnog

I’ve made this when we are camping, so it is definitely easy. Its great for those on restricted diets as well. You can make this as rich or as bland as you have a preference for by tweaking the various ingredients just a little bit.

Eggless Eggnog

8 cups milk (we used reconstituted powdered milk)
1 (3 oz) package of French Vanilla Instant pudding
1/2 cup sugar (or you could use a sugar substitute)
2 tsp vanilla (the better your vanilla quality, the better will be your results. I used a Honduran import and it was fantastic)
1/2 tsp of nutmeg

In a large bowl, mix the pudding with 1 cup of the milk. When pudding is formed, add in the remaining ingredients and mix very well. I’ve found a small whisk really makes this process go faster.

by: KathyinFL

Homemade “Gatorade”

Have you checked the price of the powdered sports drink mixes lately? Ouch. And when you want a sports drink, Koolaide just doesn’t cut it. This recipe makes it very simple to vary the flavors of your drink(s) to your hearts content. Try some of the more tropical powdered flavorings for something a little different (did you know that Koolaide makes a mango flavor?).

I can’t for the life of me remember where this recipe originally came from, but I’ve used it on several occasions without complaint from the family.

Sport Drink Mixes

10 tbs. sugar (5/8 cups or 120 grams)
3/4 tsp Morton Lite salt (4.2 grams)
1 package of unsweetened Coolade mix for flavor (ie ... Koolaid or similar store brand)
Water to make 2 liters

The recipe will give a total of 124 grams of solute which in 2 liters water gives a total of 6.2% concentration. For an 8 oz serving this gives:
14.2 grams carbohydrate (6%)
53 calories
103 mg Sodium
121 mg Potassium

You’ll notice that the amount of potassium is quite a bit higher than Gatorade, but the rest is pretty close. If you wanted to reduce the potassium, another option would be to use 1/2 tsp. each of regular salt and the Morton Lite Salt. This would change it to:
104mg sodium
40mg potassium

by: KathyinFL

Toasted Almond Smoothie

If you have a taste for coconut, this is a great warm drink. The coconut cream powder can be bought online or in an ethnic grocer. The directions are for a single serving, but you can make as little or as much as you want by doubling the ingredients.

Toasted Almond Smoothie

Blend following until smooth & store in a bag:

1/2 cup powdered milk
1/4 cup almond paste (can be purchased or made at home)
1 T. sugar
1 T. coconut cream powder

To serve, add mix, 1 oz Amaretto (if you want) and ½ c hot water in a mug. Or, put in a lidded drinking container and shake ... its easier.

Yields: 1 serving

by: KathyinFL

Toasty Eggnog Drink

Serve this warm ... but you can also drink it cool, though it doesn’t have quite the same effect.

Toasty Eggnog Drink

Mix together:

1 1/2 cups instant dry milk
1/2 cup nondairy creamer
1/2 cup powdered egg mix
2 T. brown sugar
1/2 t. ground cinnamon
1/2 t. ground nutmeg

To serve, use 1/3 cup mix to roughly 8 oz. of cold or hot water. Stir well.

by: KathyinFL

http://www.newfluwiki2.com/showDiary.do?diaryId=637

[One of 125 bean posts, several new recipes on the page]

Veggie burgers from different kinds of beans
Vegetarian Tex-Mex Burgers

[This calls for a lot of fresh ingredients; however, remember you can substitute the equivalent of rehydrated/dried ingredients for the fresh. Since things are being cooked together, you won’t be able to tell the difference.]

1 cup Chopped Fresh Tomato (or equivalent in diced canned tomato)
1/2 cup Chopped Red Onion (or equivalent in dried chopped onion)
1/4 cup Minced Cilantro (or equivalent in dried)
2 Tb Jalapeno, seeded and minced (from canned peppers)
2 Tb Lime Juice (from a squeeze bottle)
3-1/2 cups cooked Pinto Beans (from canned)
4 tsp Olive Oil
2/3 cup Minced Onion (or equivalent in dried minced onion)
4 cloves Garlic, minced (or equivalent in dried minced garlic)
4 tsp Brown Rice Flour (process uncooked brown rice in a blender or food processor until you get the consistency of flour)
3-4 tsp Ground Cumin
1/4 tsp Sea Salt (or use regular salt if you don’t have the fancy stuff)
1/2 tsp Pepper

Combine the first 5 ingredients for salsa. (May use small part of it to mix with remaining ingredients for moisture.) Place cooked pinto beans into a small bowl; partially mash with a fork and set aside. Heat oil in a skillet over medium-high heat; add onion and garlic; saute for 3 minutes until tender. Add flour, cumin, salt and pepper; cook 1 minute, stirring constantly. (This will make a kind of “rue” or gravy looking mess). Add this mixture to the mashed beans; add 1/4 mixture of salsa, mix well. (May need a couple of extra teaspoons of brown rice flour to hold together.) Form 6 large patties or 8 smaller patties and place on lightly oiled (may use cooking spray) cookie sheet. Bake at 425 degrees for 10-15 minutes, until lightly brown and heated throughout. Serve “burgers” hot. Yield: 8 servings

Spicy Lentil-Veggie Burgers

[This is another meat substitute. I’ve given the recipe in its original; however, when I experimented with it I used primarily canned ingredients as substitutes and it worked fine. I did watch the sodium content though because I was using canned foods.]

1/2 cup washed & sorted Lentils
1/2 lb. Red Potatoes, peeled & cubed (I used the equivalent in canned, diced potatoes)
1/4 tsp Sea Salt (I used regular table salt)
1/2 cup Shredded Carrot (I used mashed, canned carrots)
1/2 cup Peas (I used canned peas)
4 tsp Canola Oil
1/2 cup Finely Chopped Onion (I used dried chopped onion that I rehydrated with some liquid from the canned potatoes)
1/2 tsp Ground Cumin
1/2 tsp Ginger, peeled & minced (I used a little more than a dahs of ground ginger instead)
1/4 tsp Mustard Seed (optional)
1/8 tsp Cayenne Pepper
1/4 tsp Curry Powder
3 cloves Garlic, minced (I used dried minced garlic that I rehydrated with liquid from the drained veggies)
2 tsp Cilantro
1/4 cup (uncooked) Brown Rice
1/4 cup Egg Substitute (I used the equivalent in rehydrated powdered eggs)
1/2 cup Plain Bread Crumbs

Combine dried lentils with potatoes in a medium saucepan. Cover with water; bring to a boil, reduce heat and simmer 20 minutes or until lentils are tender. Drain well. [Note: because I used canned potatoes, the only thing I had to cook was the lentils.] Combine lentil/potato mixture with salt, mash together and set aside. Steam carrots an peas for approximately 3 minute, set aside. (Because I used canned carrots and peas, I didn’t need to do this) Heat 2-1 teaspoons of oil in a large nonstick skillet over medium heat. Add onion; saute 2 minutes. Add cumin, ginger, mustard seed, cayenne and garlic. Saute approximately 1 minute. Remove from heat and add cilantro. Add onion mixture, carrot mixture and brown rice to lentil mixture; stir gently. With floured hands or moist hands, divide mixture into 6 equal portions, shaping into 4” patties. Dip patties into egg mixture if desired, then bread crumbs. (In other words, if you don’t want to bread your patties, you don’t even need the egg mixture or bread crumbs.) Heat broiler and boil burgers on lightly coated cookie sheet for approximately 5 minutes, each side until browned. Yield: 6 servings

CRACKED WHEAT SAUSAGE OR HAMBURGER

For hamburger mix together.

1 cup cooked cracked wheat
1 T. oil
1 T. brown sugar
1 egg
2-3 dashes each onion and garlic salt from large bottle
1 beef bouillon cube or beef flavor base
2-5 T. flour
For sausage add to above mixture:

2-3 drops liquid smoke
1 t. worcestershire sauce
1 1/2 t. sage
dash cayenne/red pepper
Fry in small amount of oil after mixing.

CRACKED WHEAT SAUSAGE

1 c. steamed cracked wheat (make ahead)
1 1/2 t. sage or Italian seasoning
2-3 dashes onion and garlic salt
1 mashed beef bouillon cube or beef flavor base
1 t. worcestershire sauce
1 egg
3-4 T whole wheat flour
1 T. oil
1 T. brown sugar
dash of cayenne
3-4 drops liquid smoke
Fry after mixing.

WHEAT SAUSAGE

2 cups ground cooked wheat - not packed.
(Grind with fine blade of a food chopper).
1 egg
1 T. oil
1 T. brown sugar
1 1/2 t. ground sage
1 t. sausage seasoning
1/4 t. each onion and garlic salt
1 t. beef soup base or bouillon
1 t. worcestershire sauce
Mix all ingredients together except wheat. Gently fold in wheat. Drop from a spoon into a frying pan of hot oil, 325º - 350º. Flatten slightly and fry about 6-7 minutes on each side. Freezes well after cooking. Good on pizza. Very mild

MEATLESS MEAT PATTIES

1 cup Mixed Whole Grains (Wheat, Corn, Oats, Adjuki beans, Rye, Barley, Rice, Millet and Buckwheat)
1 3/4 cup Water
1/4 cup Soy Sauce
1 teaspoon Granulated Garlic
Onion
1 teaspoon Cumin, optional
1/2 teaspoon Basil
1/2 teaspoon Coriander, optional
1 teaspoon Vegetable Bouillon

Mix all the grains together then measure them. Grind them quite coarse. Mix all the ingredients together in a pan. While stirring, bring to boil. Turn down the heat, and cook for 10 minutes more. Form into balls, I use a cookie scoop, and freeze. When they are frozen, store them in freezer bags. Recipe makes 48 balls, and I use 2 balls for each hamburger bun. Use instead of hamburger in other recipes. Wonderful as a pizza topping.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. — Margaret Mead
by: KathyinFL

http://www.fullbooks.com/Sketches-And-Tales-Illustrative-Of-Life-In1.html

SKETCHES AND TALES ILLUSTRATIVE OF LIFE IN THE BACKWOODS
OF NEW BRUNSWICK, NORTH AMERICA,

Gleaned From Actual Observation And Experience During A
Residence Of Seven Years In That Interesting Colony.

BY MRS. F. BEAVAN.

“Son of the Isles! talk not to me,
Of the old world’s pride and luxury!
Tho’ gilded bower and fancy cot,
Grace not each wild concession lot;
Tho’ rude our hut, and coarse our cheer,
The wealth the world can give is here.”

1845.

TABLE OF CONTENTS.

Introductory Remarks
New Brunswick—by whom settled
Remarks on State of Morals and Religion
American Physiognomy
The Spring Freshets
Cranberries
Stream Driving
Moving a House
Frolics
Sugar Making
Breaking up of the Ice
First appearances of Spring
Burning a Fallow
A Walk through a Settlement
Log Huts
Description of a Native New Brunswicker’s House
Blowing the Horn
A Deserted Lot
The Bushwacker
The Postman
American Newspapers
Musquitoes
An Emigrant’s House
Unsuccessful Lumberer
The Law of Kindness exemplified in the Case of a Criminal
Schools
The School Mistress
The Woods
Baptists’ Association
A Visit to the House of a Refugee
The Indian Bride, a Refugee’s Story
Mr. Hanselpecker
Burning of Miramichi
The Lost One—a tale of the Early Settlers
The Mignionette
Song of the Irish Mourner
A Winter’s Evening Sketch
The School-mistress’s Dream
Library in the Backwoods
The Indian Summer
The Lost Children—a Poem
Sleigh Riding
Aurora Borealis
Getting into the Ice
Conclusion

These sketches of the Backwoods of New Brunswick are intended to
illustrate the individual and national characteristics of the settlers,
as displayed in the living pictures and legendary tales of the country.
They have been written during the short intervals allowed from domestic
toils, and may, perhaps, have little claim to the attention of the
public, save that of throwing a faint light upon the manners and customs
of that little-known, though interesting, appendage of the British
empire. A long residence in that colony having given me ample means of
knowing and of studying them in all their varying hues of light and
shade. There, in the free wide solitude of that fair land whose youthful
face “seems wearing still the first fresh fragrance of the world,” the
fadeless traces of character, peculiar to the dwellers of the olden
climes, are brought into close contrast with the more original feelings
of the “sons of the soil,” both white and red, and are there more fully
displayed than in the mass of larger communities. Of political, or depth
of topographical information, the writer claims no share, and much of
deep interest, or moving incident, cannot now be expected in the life of
a settler in the woods. The days when the war-whoop of the Indian was
yelled above the burning ruins of the white man’s dwelling are
gone—their memory exists but in the legend of the winter’s eve, and
the struggle is now with the elements which form the climate; the
impulse of “going a-head” giving impetus to people’s “getting
along”—forcing the woods to bow beneath their sturdy stroke, and fields
to shine with ripened grain, where erst the forest shadows fell; or
floating down the broad and noble streams the tall and stately pine,
taken from the ancient bearded wilderness to bear the might of England’s
fame to earth and sea’s remotest bounds.

balance of book on page...

Index of books:

http://www.fullbooks.com/

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.