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Post by Chuckie on Jun 29, 2016 8:07:39 GMT -5
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Post by Chuckie on Jun 29, 2016 15:08:06 GMT -5
Was just pointed out on "other site" by MelissaF and mach12: " Receipts was the commonly used term for both recipes and prescriptions up until the 1920s." I never knew that!! CHEERS! Chuckie
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Post by pooka on Jun 30, 2016 15:00:18 GMT -5
Our language changes along with our ways of living. To read through this book is both informative & a hoot. Some of the receipts, home remedies & cleaning methods are a far stretch from what we do today. Here's a couple of choice receipts. There's also one for jellied chicken. There's a section of miscellaneous with all sort of home remedies & cleaning methods. Some might actually work well, while other are a bit sketchy. The "Treatment For Rusty Gas Oven" is interesting. Just linseed oil & kerosene. That would make for some novel aromas in the kitchen. A far cry from our piney, minty & citrus cleaners today. This is posted at the internet archive where you can download it. It's interesting just to skim through. Some of it might be worth a try. Hanover cook book
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Post by Chuckie on Jun 30, 2016 17:45:41 GMT -5
Our language changes along with our ways of living. To read through this book is both informative & a hoot. Some of the receipts, home remedies & cleaning methods are a far stretch from what we do today. Here's a couple of choice receipts. There's also one for jellied chicken. I ate A LOT of squirrel & rabbit growing up--no opossum though . And barbecued raccoon as well!! My Da was self-employed, and when he first got sick with ulcers and zinc poisoning from the sheet metal in his business, money was SCARCE to say the least--with eight mouths to feed (not counting them!) and no other source of income.... We lived less than a block from the Missouri River, and would hunt down there w/.22 shorts (was in City limits!).
Mom always parboiled them varmints, BUT with whole carrots, spuds, celery & onions--everything UNPEELED. Then she threw away the veggies/broth to get rid of the 'wild taste', and did pretty much what they said--lightly boil the SAME veggies, but added thickening (corn starch) for stew, the squirrel or rabbit (parboiled) meat, and then some other stuff (worcheschire or A-1) and other seasonings (i.e. garlic & onion powder, etc.) She also used Kitchen Bouquet to darken the broth a bit. I ate so much squirrel stew once, I got sick!!! Have never cared for it since... *sigh* Never did potpie, as too many to feed, so she made homemade biscuits to sop up the gravy and fill our hungry bellies as well. She always boiled like TEN pounds of spuds for supper and made two or more loaves of bread--as a 'filler'. You only got ONE piece of meat--were it chicken, a roast, etc... Unless we got lucky and shot 4 or 5 rabbits, and she fried them. My (5) sisters didn't like fried rabbit.
As for the coon, same parboiling method, BUT put in crockpot afterwards w/BBQ sauce (we did NOT have Chambers then). Cooked like 8 hours on low, OMG was that good!!! TONS of fat on coon too! Most of it rendered out w/the parboiling...
CHEERS! Chuckie
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Post by pooka on Jul 1, 2016 3:40:42 GMT -5
To be honest, I've only has squirle once, barbecued. As I remember, it was a bit stringy & tough. I can't say I recall the taste. It certainly wasn't gamey. Had Canadian goose once. That was tasty. A bit of venison from my cousin a few times. An old buddy of mine use to grill & barbecue frogs legs. That was a treat. I'm always up for most anything, but haven't had many chances.
I know my dad grew up much like you talk of, living off what you could shoot. My second oldest uncle was a bit retarded is the word they used then. It was from malnutrition during his pregnancy. They were just poor dirt farmers in rural Kentucky. I think there ended up being seven kids & grandma & grandpa. Around there was slim pickings. You had to live by your whits. That's why when dad graduated high school, he had a choice of staying a dirt farmer, working in the coal mines or riding shotgun for the bootlegger. He chose to join the navy in 1937.
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Post by Chuckie on Jul 1, 2016 14:19:12 GMT -5
To be honest, I've only has squirle once, barbecued. As I remember, it was a bit stringy & tough. I can't say I recall the taste. It certainly wasn't gamey. Had Canadian goose once. That was tasty. A bit of venison from my cousin a few times. An old buddy of mine use to grill & barbecue frogs legs. That was a treat. I'm always up for most anything, but haven't had many chances. I know my dad grew up much like you talk of, living off what you could shoot. My second oldest uncle was a bit retarded is the word they used then. It was from malnutrition during his pregnancy. They were just poor dirt farmers in rural Kentucky. I think there ended up being seven kids & grandma & grandpa. Around there was slim pickings. You had to live by your whits. That's why when dad graduated high school, he had a choice of staying a dirt farmer, working in the coal mines or riding shotgun for the bootlegger. He chose to join the navy in 1937. I believe that is why Mom always STEWED it--it was stringy & tough otherwise as you described. She'd low simmer it like most of the afternoon w/the parboil veggies--again to get out the 'wild' or 'gamy' taste. What you say about malnutrition, etc. in those days was TRUE. My Da often took bean sandwiches to school--pressure cooked pinto beans on homemade bread. He put ON weight when he went in to WWII, as he'd never eaten three meals in a day before in all his living life!! He also said that when they'd go hunting, Grandad would COUNT the shells before they left. If they left w/six shells, they'd better come home w/six squirrels or rabbits, or else have the equivalent unshot shells in hand!! He claimed that's how we won WWII--those poor Depression era boys that could should the eye out of a squirrel at say 50 yards were the snipers. They hardly EVER missed as--like Da--they learned as young lads that a 'miss' could mean you didn't EAT. With the WAR, it could mean the difference between life or death... We ALL should give thanks this Independence Day for the "Greatest Generation" and those that fought before AND after! America is FREE due to their sacrifices!!! CHEERS! Chuckie
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Post by pooka on Jul 2, 2016 1:14:59 GMT -5
I hear you about them being crack shots. Even my mother tells a story of a date trying to impress her by taking her down to the creek for target practice. She embarrassed him by out shooting him. Needless to say, there wasn't a next date with him.
As unsteady as the times are now, we are better off for the sacrifices those that went before us.
I learned today was the one hundredth anniversary of The Battle Of The Somme in WWI. The British alone suffered 57,470 casualties on the first day of the offensive. Ultimately, no ground was won or lost. A multitude of men died for nothing. On this solemn day, ceremonies all over, the English recite The "Ode of Remembrance". It's a excerpt of a larger poem called "For the Fallen" by Laurence Binyon.
"Ode of Remembrance"
They went with songs to the battle, they were young. Straight of limb, true of eye, steady and aglow. They were staunch to the end against odds uncounted, They fell with their faces to the foe.
They shall grow not old, as we that are left grow old: Age shall not weary them, nor the years condemn. At the going down of the sun and in the morning, We will remember them.
They mingle not with their laughing comrades again; They sit no more at familiar tables of home; They have no lot in our labour of the day-time; They sleep beyond England's foam.
Frequently it's condensed to just the middle paragraph in ceremonies & on monuments. I doubt there's an Englishman on earth that doesn't know this passage by heart.
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Post by nana on Jul 3, 2016 20:20:57 GMT -5
I don't know about you guys, but around here every church, fire department and civic organization still puts out books like that, everyone contributing their favorite recipes(receipts!). I've bought a number of them over the years and gotten some real keepers, and also read a lot of things that made me feel really sorry for some of my neighbors, because you've got to think that people are trying to put their best foot forward in these things. I shudder to think what they were eating at Miles Sterner's house when they WEREN'T putting on the Ritz with the roasted raccoon!
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