Old Fashioned Recipes

Old Fashioned Recipes

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Bean Soup

1 lb. white beans
6 cups cold water (1st amount)

1 ham bone with the meat on it

2 tsp salt

1 small onion

1 bay leaf

1/2 tsp dry mustard

4 cups water (2nd amount)

1 cup tomatoes

3 cups water (3rd amount)

In your soup pot, soak the beans in the 6 cups of water overnight in a cool place.

In the morning, add the ham bone, salt, onion, bay leaf, mustard and 4 cups water. Cook slowly, covered for 3 hours. You should stir the soup 2 or 3 times during this period. Remove from heat and take out the ham bone and bay leaf, slip the meat from the bone and return meat to the soup. Add tomatoes and remaining 3 cups of water and simmer 1/2 hour. Soup is ready to serve.

Potato Soup

1 Tbsp flour
3 potatoes

4 cups milk

1 onion

2 stalks celery

1 tsp salt

1/4 tsp pepper

2 Tbsp butter

Carrots and Bacon pieces (optional)

Cook potatoes and onions in salted water, until they are soft mashed. Scald milk with the celery, remove celery and add the butter and flour which is creamed together. Then add the prepared potatoes to the milk and season with salt and pepper. Bring to a boil and serve at once.

Baked Corn

Ingredients

2 Tbsp butter
1 1/2 tsp flour

1 cup milk

2 cups cooked corn

1 Tbsp sugar

1 tsp salt

1/8 tsp pepper

2 eggs

Melt butter, add flour and mix well. Add milk gradually and bring to the boiling point, stirring constantly. Add corn, salt and pepper and heat thoroughly. Remove from fire, add well beaten eggs and pour in a greased baking dish. Bake in a moderate oven, 350 deg.F. for 25 min.

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From the Rocky Mountain General Store

From Hardtack to Home Fries by Barbara Haber

Culinary historian Barbara Haber takes a unique approach to the history of cooking in America, focusing on a remarkable assembly of little-known or forgotten Americans who helped shape the eating habits of the nation. As Curator of Books at Harvard University's Schlesinger Library, Haber had access to more than 16,000 cookbooks from which she has drawn inspiring and often surprising stories of the way meals have shaped America's past. Peppered throughout with recipes, Haber's fascinating survey adds a delicious new dimension to America's cultural heritage. New, paperback.