Now that I’ve gotten a bit o’ rest after a busy week and have
done things like cleaned up kitchen messes and organized
my photos, I can now get back to blogging. HUZZAH!
Besides, a report on my most recent hearth cooking adventures is
long overdue. And there were several during the week of March 26
to April 1. Three, to be exact; well, four, if you count making a dish
for the Culinary Historians of New York’s (CHNY) program. In any
event, it began with Homeschool Day at the Israel Crane House,
followed by CHNY, then a Teachers Professional Development
Workshop at the Queens County Farm Museum, and finally,
it ended with a return to the Crane House. Whew!
My Big Week was filled with varied and numerous preparations,
as well. It seemed that I was constantly slicing, mixing, mashing,
cooking, and/or baking something. Not to mention all the planning
that’d been done days, even weeks, previously, including deciding
what dishes to make, selecting the receipts (recipes) to be used,
and developing the menus for each particular hearth cooking
session. Then throw in all the scurrying from one grocery store
to another to yet another, as I attempted to procure the required
ingredients for most of the dishes. Ahh, what a life: keeps me busy
and outta trouble. Besides, I absolutely love it! HUZZAH!
Okay. Onward. Let the hearth cooking adventures begin!
First up, I headed to the Crane House on Tuesday for the semi-annual
Homeschool Day. I had a fantastic time with all the young’uns, as we
learned the secrets of hearth cooking (with a few chores thrown in,
just for good measure, of course). We made toast and ate it with
pre-churned butter on top, as we churned some new. Then we fried
up a bit o’ salt pork, which greased the pan for lots of subsequent
Indian Slapjacks, made according to a receipt from Amelia Simmons’
American Cookery (1796) (it follows the photos, below).
Here is the receipt from Simmons’ American Cookery (1796):
One quart milk, 1 pint of Indian meal,
4 eggs, 4 spoons of flour, little salt,
beat together, baked on griddles, or
fry in a dry pan, or baked in a pan
which has been rub’d with suet,
lard or butter.
NEXT: Seed Cakes and Carrot Puddings