Beef Steak ~ from my Grandma Rigby's Recipe Scrapbook

Creamed Tongue

As I was growing up, my parents had a few sheep, their own cow and also calves.

Often times I would open the refrigerator door and 

see a beef tongue staring at me.

I don't ever remembering eating any tongue, but someone must have or they

wouldn't have saved it in the refrigerator.

From my Grandmother Rigby's Recipe book I found a recipe for

Tongue with Cream Sauce.  

Here it is:

Use canned tongue which comes in glass jars and heat it in a cream sauce.

Make cream sauce by thickening two cupfuls milk with 4 tablespoons full of 

flour and seasoning with 1 1/2 teaspoons full of salt and 3 tablespoons full of 

butter or butter substitute.  

"Bon Apetite"

Grandma Rigby's Clipped Recipes ~ Pasted into a Studebaker Catalog

My Grandmother Sarah Pritchett Rigby of Fairview was born  in Fairview   in  1884 .   Her mother died when Grandma was only seven years old.  She married Charles Martin Rigby and gave birth to seven children.  In 1920, her husband Charles Martin was in an accident in the coal mine.  He was crushed against the wall of the mine by a train car.  He was taken to Salt Lake in a horse and buggy, where he died.  Grandma Rigby seen many hard times in her life.  I found this scrapbook among her things.  She had pasted recipes clipped out of newspapers and pasted them into a catalog of Studebaker motor vehicles.

The recipes represent that time period (about 1928), But also, the way she had chosen to save them was ingenious and very conservative.  Perhaps it was nothing out of the ordinary for that time period.

Dill Beans

4 qts of wax beans
1 small stalk or 1/2 stalk of dill
1/2 tsp of peppercorns
1  1/2 bay leaf
2 grape leaves
1 qt water
1/4 Cup Salt
1/4 Cup Vinegar

Cook whole wax beans in salted, boiling water for 5 minutes. Drain, Pack in jars with peppercorns, dill, bay leaves and grape leaves.  Fill jars with boiling water, vinegar and salt.  Cover with dill and allow to stand for two days.  This will keep for two weeks and makes 3 quarts.

Vinegar Pie ( A Recipe of the Early Pioneers)

 1 Cup Vinegar
2 Cups Water
1 Cup Brown Sugar
2 Tbs butter
1/2 Cup flour
Water
1 recipe for plain pastry

Combine vinegar, water and sugar and bring to a boil.  Add butter and stir until it melts.  Mix the flour with a little of the cold water till smooth.  Add slowly to the boiling liquid and stir until thickened.  Line a plate with pastry in criss-cross fashion.  Bake in a hot oven (450 degrees F) for ten minutes; reduce heat to moderate (350 degrees F)  and bake about twenty five minutes.  Makes 1 nine-inch pie.

Zucchini Orange Nut Bread

Homemade Granulated Soap

An Emergency Essential

Creamed Onions and Stuffed Baked Onions

This is one of our Thanksgiving traditional recipes.

CREAMED ONIONS
Wash and peel desired quantity of small white onions.  Cover with water, add a half tsp of salt and cook until tender.  Make a medium white sauce substituting  the water in which the onions were cooked for one-half of the milk.  Pour over the cooked onions, heat for five minutes and serve.




BAKED STUFFED ONIONS
 6 Large Mild Onions
3/4 Cup of cooked chicken or mushrooms, finely chopped
3/4 Cup of soft bread crumbs
3/4 Cup of thin white sauce
1 egg yolk
   Salt and Pepper
1/2 Cup of buttered cracker crumbs

Remove the skin from the onions and boil uncovered in a large quantity of salt water for ten minutes.  Drain and turn upside down to cool.  Remove the centers of the onion, leaving a shell thick enough to hold other ingredients except the buttered cracker crumbs.  Stuff the onion shells with this mixture, garnish with cracker crumbs and bake for 40 minutes at 350 degrees F
Serves Six

Molasses Pudding

2 Tb of sugar
1/2 cup of molasses
1 1/2 cups of flour
1/2 cup of boiling water
2 tablespoons of melted butter
1 egg
1 pinch of salt
1 tsp baking soda disolved in hot water

Beat the egg and sugar, add the butter, water, soda and molasses and then beat in the flour and salt.  Put in a double boiler, and steam for one hour.  Serve with your favorite fruit sauce.

Pot Likker and Corn Meal Dodgers for the Likker

LIKKER


Place a 1/2 lb piece of salt pork into 3 quarts of cold water and boil for 45 minutes. Wash and clean thoroughly some young turnip greens, place them in the pot with the salt pork and boil slowly for another hour. Drain the water from the pork and greens; chop the greens finely and season with salt and pepper. Place the greens in a hot dish and decorate with slices of salt pork. Pour over the meat and greens about 1 1/2 cups of the liquid in which the greens were cooked (Pot Likker). If preferred, cornmeal dodgers may be served with the dish and placed around the greens.

CORN MEAL DODGER  FOR POT LIKKER


1/2 Pint of cornmeal
2 Tb melted shortening
1/2 tsp salt
cold water

Add salt to the cornmeal and stir in melted shortening.  Add enough cold water for the dough to hold its shape.  Shape dough into pieces of biscuit size and drop into boiling pot likker.  Boil in a well-covered pot for twenty minutes.  Serve with the greens from the pot likker.

JENNIFER'S PUMPKIN COOKIES

JENNIFER'S PUMPKIN COOKIES


1/4 lb butter
1 cup brown sugar
1/4 cup white sugar
2 eggs
1 cup mashed cooked pumpkin
1 tsp lemon extract
1 cup nuts


Sift together:
2 cups flour
2 tsp cinnamon
1/4 tsp salt
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp soda

Cream together butter, sugar, eggs and pumpkin and dry ingredients.
Blend in extract and nuts.
Drop by spoonfuls on greased cookie sheet.
Bake at 400 degrees for 10 to 12 minutes.

SHOO FLY PIE

3/4 cup dark molasses
3/4 cup boiling water
1/2 tsp. baking soda
1 1/2 cups sifted flour
1/2 cup brown sugar
1/4 cup butter
1 unbaked 9 or 10 inch pastry shell

Combine molasses, water and baking soda.
Combine flour and sugar
Cut in butter.

In pastry shell alternate layers of molasses mixture, flour mixture starting with the molasses layer and ending with flour layer.

Bake 375 degrees about 30 minutes

Pudding Recipes

Much better than Chuck-A-Rama!

What is Suet?    Let's ask Wikipedia:  Suet /ˈsuːɨt/ is raw beef or mutton fat, especially the hard fat found around the loins and kidneys.

The primary use of suet is to make tallow, although it is also used as an ingredient in cooking, especially in traditional puddings, such as BritishChristmas Pudding. Suet is made into tallow in a process called rendering, which involves melting and extended simmering, followed by straining, cooling and usually a repetition of the entire process.

Suet has a melting point of between 45° and 50°C (113° and 122°F) and congelation between 37° and 40°C. (98.6° and 104°F). Its high melting point makes it ideal for deep frying and pastry production.  

See all our Recipes ~ Pioneer and Family Favorites at: http://pioneerrecipes.blogspot.com/

Bothilda Frandsen's Danish Beer

The main ingredient was malt which Bothilda made of wheat or barley.  Use clean grain washed and let stand in water overnight.  

The soaked grain was next placed between clean muslin, covered with blankets and put in a dark place to sprout.  When three sprouts or roots appeared, it was ready to brown in the oven, dry and grind.

A wooden tub, used only for beer making was kept clean and free from bran, soap, seeds and other contaminants.  The tub had a hole in the bottom in which a peg was inserted.  Three bunches of straw were tied together to fit over the peg, the straw acting as a strainer.  The ground malt was put in the tub, boiling water added and the mixture let stand overnight.  Then the peg was loosened and the liquid allowed to drip into buckets.  The tub was rinsed, and the straw bunches cleaned and readied for later use.

The strained liquid was warmed and replaced in the tub, along with sugar, hops and yarrow which had grown wild in the fields and dandelion roots, which had been boiled, carefully strained and the juice added  till just the desired flavor was obtained.  As the right temperature was reached, the special brewer's yeast was added.  When a thick brown foam formed on top of the beer, it was carefully skimmed off and the brew was ready to bottle.

Alice's (Hafen) Apple Pie Recipes

Apple Pie 

6 or 7 Sliced Apples

1 Cup of sugar

1 tsp cinnamon

1/4 tsp nutmeg

2 Tb flour

2 Tb butter

Pastry for 9 inch pie

Combine dry ingredients and mix lightly with sliced apples.  Fill a pastry lined pie plate.  Dot with butter.  Apply top pastry, cut slits.  Bake at 400 degrees for 30 minutes.  Sprinkle with sugar immediately after taking out of the oven.

Bottled Pie Filling

7 cups of sugar

1 1/2 cup of cornstarch

1 Tb cinnamon

1 1/2 tsp salt

1 tsp nutmeg

Blend together and stir in 15 cups of water.  Cook until boiling.  Remove from heat and add 4 tbs of lemon juice.  Cover sliced apples (in quart jars) with the syrup.  Adjust lids and process 20 mins.  The syrup should cover about 14 quarts of apples.  The pie filling will be ready to use for pies, cobblers and apple crisp.

Pie Pastry

Cut  1 1/4 cups of lard into 3 cups of flour until flour crumbs resemble small peas.  Make a paste with 1/2 cup of flour and 1/2 cup plus 2 Tbs of cold water, 1/2 tsp salt and a pinch of sugar.  Add paste to the flour and lard mixture and mix well.

Apple Crumb Pie

Prepare as usual for apple pie.  

Substitute the following for the top pastry:

3/4 Cup of flour

1/3 Cup of sugar

6 Tbs butter

Mix flour and sugar together, cut in soft butter until crumbly.

Sprinkle over apple pie filling

Bake at 400 degrees  for about 45 minutes.

If pie browns too quickly, cover with foil.

Sprinkle lightly with cinnamon sugar mixture immediately after removing from the oven.