The following kitchen notes are reprinted from a 1915 edition of The Country Gentleman, a farm journal stuffed with practical country-living tips and home-baked gems. So get out your teacup and start measuring!
Persimmon Beer. Ingredients: Five pounds of lump sugar, three gallons of water, a quarter of a teacupful of yeast, a slice of toasted bread, two lemons and eight persimmons. Boil the sugar and the water for an hour. When it is cold, add the persimmons (sliced), the juice and peels of the lemons and the yeast on the bread.
Let stand for two or three days in a tub covered with a thick cloth. Then strain and bottle it. It will be ready to drink in five days after it is bottled.
Nut Sandwiches. Nuts may be used very successfully in sandwiches for the school luncheon. Black or English walnuts, hazelnuts, pecans and hickory nuts may be used in the following recipes.
These sandwiches may well take the place of cake in the lunch box, as they supply the required sweets in a wholesome and delicious form. Well-baked bread, cut into even slices and buttered, should form the basis of all sandwiches.
Nut-Prune Filling. Wash prunes and soak overnight in enough water to cover. Allow them to simmer on the stove until the fruit is plump. Sweeten slightly, remove the prunes from the juice, and dry them out in the oven. Cool, remove the stones, and crush the fruit with chopped nut meats, using one to two nut meats for each prune.
Nut-Watermelon-Preserve Filling. Drain watermelon preserves, chop and mix with a few chopped nut meats.
Nut-Cottage-Cheese Filling. Mix a few chopped nut meats with some cottage cheese, season with salt and moisten with milk or cream. Add a little sugar if you want a sweet sandwich filling.
Recipe for Rye Bread. Scald half a pint of milk and add half a pint of water. When the liquid is lukewarm, add half a cake of compressed yeast that has been dissolved in two tablespoonfuls of cool water and half a teaspoonful of salt; then stir in sufficient rye flour to make a batter. Beat thoroughly; cover and stand aside for 3 hours.
Add sufficient rye flour to make a dough stiff enough to knead. Knead thoroughly; then pound it for 5 minutes. Shape it at once into loaves, and put into greased pans. Stand aside for an hour to an hour and a half, until it is very light; brush with water, and bake in a moderately quick oven for an hour.
REPRINTED COURTESY OF THE CURTIS PUBLISHING COMPANY.
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