Wheat Chowder and other recipes

[Dee]

1. Wheat Chowder

 

 

 

Ingredients

 

2 C. diced carrots

 

1 C. boiling water

 

1/2 C. diced salt pork

 

4 T. onion

 

1 T. flour

 

2 C. cooked wheat

 

1 tsp. salt

 

dash of pepper

 

2 C. milk

 

1 T. chopped parsley

 

To cook wheat berries, place in a saucepan of water and bring to a boil. Cook til the berries are tender and chewy.

 

Cook carrots in water until tender. Fry the pork until crisp and drain fat. Keep 3 Tablespoons fat. Add onions and brown lightly in the reserved fat.

 

Stir in flour and thicken. Add all other ingredients and mix until well blended. Add bit of water if too thick.

 

Potato Cheese

 

 

 

This is a very old recipe used before and during the Civil War, especially in the South.

 

 

Select 5 pounds of good white potatoes. Boil them, and when cold, peel and mash them using a masher or ricer.

 

To five pounds of this pulp, which must be very uniform and homogeneous, add a pint (8 ounces) of sour milk or buttermilk, and salt to taste.

 

Knead well, cover it, and let it remain three or four days, according to the season [longer in cold weather, shorter time in warm].

 

Knead them again after 3 or 4 days and place them in baskets. They will loose their moisture in the baskets. Place them over something to catch the moisture.

 

Dry them in the shade, and place them in layers in large pots or kegs, leave for two weeks. The longer they sit, the better they become.

 

Keep in a very dry place, in air tight containers.

 

 

3. Rose, Rhubarb and Strawberry Jam

 

 

 

Ingredients:

 

2 lb Rhubarb, trimmed weight

 

1 lb Small strawberries - slightly underripe

 

1/2 lb highly scented rose petals

 

1 1/2 lb Sugar

 

4 sm Juicy lemons-leave seeds in

 

 

Instructions:

Slice the rhubarb and layer it in a large bowl with the whole hulled strawberries and the sugar. Pour on the lemon juice, cover and leave overnight.

 

Pour the contents of the bowl into a 2 quart saucepan. Add the lemon seeds tied in a muslin bag and bring gently to a boil. Boil for 2 minutes then pour the contents of the pan back into the bowl. Cover and leave in a cool place over night once more.

 

Put the rhubarb and strawberry mixture back into the pan. Pinch out the white tips from the bases of the rose petals and add the petals to the pan, pushing them well into the fruit.The white tips are bitter, so remove them completely.

Bring to the boil and boil hard until setting point is reached, then pour into warm sterilized jars.

 

To determine if the setting point has been reached: plunge a metal spoon into the boiling mixture, lift it out and allow it to drain off the spoon. If it sheets over the entire spoon as you are allowing it to drain, then drizzle some on to a cold glass plate. If it does not sheet, then boil longer. Allow this to cool and check for thickness and consistancy. Makes 6 or 7 half pints.