Volume IX, No. 2, Winter 1981




Country Menus

by Deidra Morgan


To prepare a meal during the winter months, farm wives relied a great deal on staples. Since cold weather was butchering weather, fresh meat was a big item on the table. The following recipes depended on staples and home produced ingredients. The first three recipes were contributed by Lois Roper Beard.



BEEF NOODLES
boiling beef 1/2 tsp. salt
2 large eggs pinch of baking powder
2 half egg shells of top milk flour

Cook boiling beef until tender. Remove bone. Put broth into pan and bring to a boil.

Beat eggs with milk, salt and baking powder. Add enough sifted flour to make a stiff dough. Roll the dough until thin on a slightly floured board. Cut the dough into fine strips and add to boiling beef broth. Let cook in a tightly covered pot until done. Pour over beef or serve separately.



SOUR CREAM RAISIN PIE
1 cup raisins 1 egg
water 1/2 cup sour cream
1 cup sugar dash of cinnamon or
2 T flour 1 tsp. vanilla

Cook raisins in small amount of water until plump. Mix together sugar and flour. Beat egg and sour cream together. Add this and sugar-flour mixture to raisins. Add cinnamon or vanilla.

Pour into unbaked pie shell and bake for 45 minutes at 400 o F. Top with meringue.<



BUTTERMILK PIE
1 1/2 cups sugar 1 cup buttermilk
butter size of large black walnut lemon extract
1 heaping T flour nutmeg
3 eggs

Cream butter, sugar, and flour together. Add eggs and beat well. Add buttermilk and extract and continue to beat. Pour into unbaked pie shell. Sprinkle nutmeg over top. Bake at 350 until set.

This cake was economical to make since many farmers made their own molasses. During the war when sugar was rationed this recipe was a favorite with Lutie Hooper who made this cake often and gave it to others, especially during the holiday season. Doxey Dampier contributed this recipe from her mother's collection.



MOLASSES CAKE
1/2 cup sugar 1/3 tsp. cloves
1/2 cup shortening 1/3 tsp. ginger
2 eggs 1/3 tsp. cinnamon
2 cups flour 1/2 tsp. salt
2 tsp. soda 1 cup molasses
1 cup boiling water

Cream together the sugar and shortening, add the eggs and beat well. Sift the flour before measuring, then sift together flour, soda, cloves, ginger, cinnamon and salt. Add to the first mixture. Combine the water and molasses and add to mixture. Pour in a large greased pan so the batter will be shallow in the pan and bake in moderate oven until done.

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Copyright 1981 BITTERSWEET, INC.


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