The new Up-and-Coming book contains over 200 recipes and was researched and compiled by Lois M. Hartley. She will be at Hearthside on Saturday, Sept. 24th on Great Road Day for the release of the book.
A highlight of the day will be a cooking demonstrations over the open fire by docent Estelle Barada, who portrays the Talbot family cook (1904-1926) during our tours.
She will be set up outdoors with a fire pit to cook up some of the recipes from the book.
The food editor of the Valley Breeze will be sending a photographer to the cooking demo on Saturday.
For your delight, Estelle will be cooking up these great picks from the book.
Corn Meal Bread
Rub a piece of butter the size of an egg, into a pint of corn meal – make it in a batter with two eggs, and some new milk – add a spoonful of yeast, set it by the fire and hour to rise, butter little pans, and bake it.
Randolph, The Virginia Housewife Or, Methodical Cook 1860
Vegetable Soup
To ¼ lb. of fresh butter, boiling hot, add onions chopped very fine. When
they are quite soft, throw in spinach, celery, kidney beans also chopped fine,
with green peas, and any other vegetables that you can collect. Stir them well in the onions and butter till they begin to dry.
Have ready a tea-kettle of boiling water, and pour about a pint at a time over your vegetables, till you have as much as you want.
Have ready a tea-kettle of boiling water, and pour about a pint at a time over your vegetables, till you have as much as you want.
Serve up with bread or toast in the bottom
of the dish. Pepper and salt to your taste.
Child, The American Frugal Housewife 1833
Hot Tea
Keep a variety of teas on hand. Orange pekoe and English breakfast are the most popular blends to serve with a meal.
Delicate oolong, smoky souchong and the spicy blends are appropriate for afternoon tea. Store tea in a tightly covered tin away from spices or other aromatic foods.
Warm a china or earthenware pot (metal changes the flavor of the tea) by rinsing it with boiling water. Measure the tea into the pot – 1/2 to 1 teaspoon per cup according to the quality of the tea and the desired strength. Pour in just enough boiling water so that the tea leaves float freely. Cover and let stand 3 minutes (longer steeping develops a bitter taste). Strain, and dilute with boiling water.
Serve tea in delicate china cups with cube sugar or rock candy, cream or milk (English tea lovers insist on milk), and thin slices of lemon.
For a spicy flavor, stick each lemon slice with two or three cloves.
Serve China tea or smoky souchong tea clear, with nothing to distract from the distinctive bouquet.
Farmer, The Boston Cooking School Cookbook, 1896
SMITH’S WILKINSON PEAR
Keep a variety of teas on hand. Orange pekoe and English breakfast are the most popular blends to serve with a meal.
Delicate oolong, smoky souchong and the spicy blends are appropriate for afternoon tea. Store tea in a tightly covered tin away from spices or other aromatic foods.
Warm a china or earthenware pot (metal changes the flavor of the tea) by rinsing it with boiling water. Measure the tea into the pot – 1/2 to 1 teaspoon per cup according to the quality of the tea and the desired strength. Pour in just enough boiling water so that the tea leaves float freely. Cover and let stand 3 minutes (longer steeping develops a bitter taste). Strain, and dilute with boiling water.
Serve tea in delicate china cups with cube sugar or rock candy, cream or milk (English tea lovers insist on milk), and thin slices of lemon.
For a spicy flavor, stick each lemon slice with two or three cloves.
Serve China tea or smoky souchong tea clear, with nothing to distract from the distinctive bouquet.
Farmer, The Boston Cooking School Cookbook, 1896
SMITH’S WILKINSON PEAR
Hearthside’s builder, Stephen Hopkins Smith, was well-known for his horticultural expertise.
He founded and became the first president of the RI Horticultural Society.
Smith is noted with the promotion of a “new pear.”
We will be cooking and jarring pears at the demo-
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