Editor’s note: This column originally appeared in the Jan. 23, 2018, issue of the Quill.
As I am putting this together (Jan. 15, 2018) we have the deepest snow we have had this winter. It is so beautiful — that is if you don't have livestock to feed or other demands for which you have to be outside.
I'm sure the children love it but the temperature is probably keeping them from enjoying sledding, etc. Be sure to remember your pets with warm shelter, food and especially fresh water.
I recently had an email from a reader with suggestions, questions and a promise to send some old-time recipes. I am excited and anxiously awaiting those. I will explain later in this column. She asked her name not be used and I will respect her wishes. My thanks for your interest and help.
Her suggestions for spicy hot food: Do not add too much spice when putting food together as the spice intensifies as it is cooked, refrigerated, frozen and/or reheated. Reduce the amount called for if you do not like it spicy hot. Taste-test and increase or decrease as desired. If someone in the family does not like it spicy, when it has cooked, take out their portion, then add more spice for those who prefer it hot.
Question: If using an old turn-of-the-century recipe that calls for a large egg (like the eggs we gathered on the farm at that time) will today's medium egg be enough?
What replaces a"jumbo" egg?*
My answer: I use two medium eggs to replace the large egg and three medium to replace the jumbo.
*As far back as I can remember, my family had two large hen houses, holding 75 to 100 laying hens each. We gathered eggs three to four times each day, casing them in 30-dozen cases and sending them to West Plains for sale. We lived 25 miles southwest of West Plains, about halfway between Moody and Bakersfield, near Leota. A freighter came by each Monday and Friday on his way to West Plains and picked up our eggs and shopping list. He returned that evening to "settle up" with my parents. So I am well aware of the size of jumbo eggs. Sometimes an egg had two yolks but those we used. How I loved to find a "double-yolked" egg as the yolk was my favorite part and my mother would usually boil them for me. Thanks for the memories.
Question: How firm do you pack a measure of brown sugar?
Answer: As firm as it will pack.
I always enjoy getting comments, suggestions, questions and recipes from my readers; that's what makes this effort interesting. But to explain my excitement in awaiting recipes from this reader: She said she would be sending recipes that came from her grandmother to her mother and then to her. What is exciting about that? Her grandmother was the cook in the old Summers Hotel/Boarding House located here in West Plains. My mother was working at the Summers in 1920 when she and my father married. I have a serving tray the owners gave my mother as a wedding present when she left to be married. I would like to hear from anyone who remembers that old hotel. It was located on East Main near the east edge of what is now the West Plains Bank parking lot. Call, email or write to me if you remember this old hotel.
Now to good eating. The first two were requested recipes. The cake is from my files. And you can't tell the difference between it and the original "scratch" recipe. The frosting is a "batch and a half" of the original recipe found on a bar of German chocolate but my family just ate the cake to get the frosting! Also, that recipe called for frosting only between the layers.
Cake:
1 white cake mix
1 small box instant chocolate pudding
1 package Dream Whip
1 egg plus 4 egg whites (yolks will be used in frosting)
2 cups milk
Frosting:
4 egg yolks
1 1/2 cups evaporated milk
2 tablespoons all-purpose flour
1 1/2 cups sugar
3/4 cup (1 and 1/2 sticks) butter
2 cups coconut
1 cup finely chopped pecans
2 teaspoons vanilla
Cake: Preheat oven to 350 degrees; spray three round cake pans with Pam for Baking.
Place dry ingredients in large mixer bowl and mix to blend. Add egg, egg whites and milk. Blend on low 30 seconds then beat on medium for 4 minutes. Divide the batter between prepared pans. Bake 30 minutes or until tests done with toothpick. Cool 10 minutes in pans then turn out onto wire racks to cool completely. (I turn one out onto cake plate.)
Frosting: In medium saucepan, whisk togather egg yolks and milk; set aside. Thoroughly combine flour and sugar. Add to egg mixture, mixing well; place on medium heat. Add butter, cooking and stirring until butter melts and mixture thickens. Remove from heat; stir in remaining ingredients. Allow frosting to cool to room temperature.
Stack layers, generously frosting between. Frost top and sides.
This next requested recipe was sent in by Gladys Ball. Thanks Gladys.
From Gladys Ball
1 pound ground venison*
1/2 teaspoon coarse cracked black pepper
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1 teaspoon Morton's Tender Quik Salt
2 teaspoons hickory smoked salt**
1/2 teaspoon garlic salt
Thoroughly mix all ingredients and refrigerate 24 hours. Repeat this process twice more. Mix the fourth time and shape into rolls. Place on baking pan that allows drainage; place in or over another pan to catch the drainage.
Bake for 8 hours at 150 degrees. Cool; wrap airtight and freeze if desired.
*Ground beef may be used.
**One-half teaspoon liquid smoke may be used in place of smoked salt.
I will finish the column this week with soup recipes from Jennie Watkins. Thank you, Jennie.
From Jennie Watkins
32 ounces chicken broth
1/2 teaspoon crushed red pepper
6 medium potatoes, peel and cut bite size
1 15-ounce can diced tomatoes, undrained
1 bell pepper, chopped coarse
Salt to taste
1 medium onion sliced into rings
1/4 cup (1/2 stick) butter
Place first six ingredients in medium saucepan; bring to boil; cover; reduce to simmer and cook until potatoes are almost tender.
Meanwhile saute onions in butter, but do not brown, and add to potato mixture.
Simmer an additional 15 to 20 minutes to blend flavors.
Take note this next recipe takes some time to prepare.
From Jennie Watkins
1/2 pound (approximately 2 cups) dry Great Northern beans
Hot water
3 slices bacon, diced
2 medium onions, sliced into rings
1 clove garlic, minced
2 medium carrots, diced
1 rib celery, chopped coarse
Salt and pepper to taste
32 ounces of beef broth
Place beans in medium saucepan; cover with water. Bring to boil; boil 2 or 3 minutes then set aside for at least 2 hours.
In large saucepan, fry bacon until some fat has accumulated. Add onions and garlic and gently cook until onions are soft. Add vegetables, seasonings, broth and beans with the water they were cooked in. Cover and simmer 40 minutes.
If soup becomes too thick, add water to desired consistency.
