Period Corporal’s Kitchen: More Pic-Nic Favorites, August Newsletter

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As a continuation of last month’s recipes, we encourage you to prepare these dishes and enjoy the Great Outdoors! Pack a good meal and find a nice shady spot! Spread a blanket on the ground and delight your friends and loved ones with the gift of culinary delight, in it’s simplest form! Share with them your time and attention, as well as a cool summer breeze, a glass of Iced Tea, some Potato Salad, Cold Slaw and Watermelon Rind Pickle!

All recipes are from “Housekeeping In Old Virginia”, by Marion Cabell Tyree, 1878



Iced Tea



After scalding the teapot, put into it one quart of boiling water and two teaspoonfuls green tea. If wanted for supper, do this at breakfast. At dinner time, strain, without stirring, through a tea-strainer into a pitcher. Let it stand till tea time and then pour into decanters, leaving the sediment in the bottom of the pitcher.

Fill the goblets with ice, put two teaspoonfuls granulated sugar in each, and pour the tea over the ice and sugar. A squeeze of lemon will make this delicious and healthful, as it will correct the astringent tendency.



Potato Salad



To one quart potatoes mashed fine and rubbed through a colander:

1 tablespoonful fresh butter.

1 teaspoonful salt.

1 teacupful rich milk.



Cream all together and beat until light.



Rub the yolks of three hard-boiled eggs with--

2 teaspoonfuls mustard.

2 teaspoonfuls sugar.

1 teaspoonful pepper.

1 teaspoonful salt.

Enough pepper vinegar to moisten.



Then chop the whites of the eggs very fine and mix in. Put a layer of the potatoes in the salad-bowl and with a spoon put the dressing over in spots. Another layer of potatoes, then the dressing, and so on, putting the dressing on top. Garnish with curled parsley, and serve.



Cold Slaw



Wash well and shred fine, a firm white cabbage. Boil one teacup vinegar. One tablespoonful butter in a little flour, stir this in the vinegar. Beat the yolks of four eggs till light and stir also in the mixture, just before taking from the fire.

Add mustard, pepper, and salt, to the butter and flour, before putting in the vinegar. Pour all, when hot, over the cabbage and set away to cool.



Watermelon Rind Pickle



Ten pounds melon rind (free from outer skin), boil in water until tender. Drain the water off. Make a syrup of two pounds sugar, one quart vinegar, one-half ounce cloves, one ounce cinnamon; boil all this and pour over rind boiling-hot; drain off the syrup and let it come to a boil; then pour it over the melons.
 
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