Mrs. Hey's Hot Cocoa and Hoosier Headwork

Mrs. Dan Hey ~ From the Farmer's Wife Magazine ~ October 1938

One of my favorite all time articles from my vintage collection is that about Mrs. Dan Hey and her 'hoosier headwork' in planning school day meals. 

It is filled with wonderful tid-bits of the time. She came to St. Paul as a Country Kitchen guest, recommended by the extension folks at Purdue University as a rural homemaker who did a good job of planning meals and solving school lunch problems.  She was also the President of the Indian Home Economics Association. 

She put up 400 quarts of meats, fruits and vegetables the prior year, as well as home cured hams and bacon. The family doctor says the Heys do not give him a chance for living -- they are all so healthy. The Heys had three children, ages 18, 14 and 7.  This particular article was about Mrs. Hey's planning of the school day meals. 

According to Mrs. Hey, any plan for meeting the food needs of school children must take into account the whole day's meals. A glimpse into her own kitchen would show that the day's food preparation proceeds according to a well-planned  pattern.   Breakfast is not a heavy one, but quite satisfying for their needs.  There is fruit, orange juice, or tomato juice, apple sauce, canned pears or stewed dried fruit.  There is sometimes a cereal - a prepared cereal in the warmer weather perhaps with berries or sliced bananas, and hot oatmeal or a wheat cereal in the colder weather.  Instead of cereal there may be eggs or bacon and eggs.  Then there are rolls or toast, and always hot cocoa for the children and coffee for the grown ups. 

Since the children are away at noon the parents eat more of a luncheon than a dinner.  Then comes the extra meal in the late afternoon, for the minute the children are inside the door after school, it's eating time again.  They are always hungry then and again at supper time.  Supper then is the hearty meal of the day.  It is depended up on the supplement a moderately hearty breakfast, a fairly light lunch and a "piece," so it includes meat, two or three vegetables, one a green leafy one and a light dessert.  On Dad's night out -- Kiwanis Club -- the children could have their special favorites, which usually meant macaroni and cheese for one thing and on Friday nights, some of the children's friends might be brought home, and supper often boasted friend chicken.  The meals are easy to plan for their cupboards are always well stocked. 

Let's not forget Mrs. Hey's school lunch ideas:

I keep on hand a quart or so of homemade salad dressing in order to be able to mix up into sandwich filling any materials I may have at hand:

Minced ham and pickle

Hard cooked eggs and mango

Baked beans, even cold navy beans moistened with mustard or catsup

Left over meats or any kind ground with mango, pickles, pimento or onion

Carrots and raisins

Cream cheese and pimento

For vegetables I often send our favorite, tomato, but a whole tomato is rather soft and warm and quite unappetizing after a morning in the lunch box.  I peel one, cut it into pieces and place it in a small glass jar; then salt it and on top place a nasturtium leaf on which is a small dab of mayonnaise. When the child is ready to eat, he puts the dressing directly on the tomato, and the serving is much more attractive. 

The glass jar may also carry puddings, baked beans, custards, the dabs of pie fillings that are sometimes left over, fruit salad, slaw, stewed fruit, cottage cheese or anything that has been served on the family table that is good eaten cold. 

In the thermos bottle I have sent besides the customary cocoa and soups such things as creamed meats, creamed vegetables, spaghetti and tomatoes, fruit juices and jello.  

When baking a cake some of the batter may be dropped into muffin pans or paper cups to make just a few cup cakes to help in packing a school lunch.  

In years gone by I could not have sent school lunches, I sometimes think, had it not been for graham crackers and marshmallows.  I always kept these in the house and they served in emergencies many times. If you have too much cake icing use the surplus on a few graham crackers.  They will help you out after the cake is gone and you've forgotten to replenish the cookie supply.   Place some marshmallows on crackers and place in the oven.  When marshmallows just begin to melt, put another cracker on top and press down.  Toast slightly.  These marshmallow sandwiches stay crisp and help to give children their needed cereals. 

And now, for Mrs. Hey's unusual hot cocoa recipe:

Mrs. Hey's Cocoa

1 c. cocoa

1 c. sugar 

1/4 c. corn starch

salt

Mix and combine with water to make a paste.  Cook in top of double boiler 1 hour or longer.  Cool and store.  Add as needed to scalded milk and beat until frothy. (I have made this.  Do keep it on low and keep an eye on it to make sure it doesn't burn.  She doesn't give a water amount but I would start with 1/4 cup and add as needed.  Store in the refrigerator as ours did once mold on the counter top even though there was no milk or dairy in the mixture.  I'm guessing someone double dipped a spoon, but to be safe store in the fridge.)

Making the Rumptopf

It's been quite a long time since I've made it.  About seven or eight years I'd say.  I was unable to place an exact date for the origination of this delicacy but it has been enjoyed in Germany for centuries.  Rumtopf roughly translates as "rum pot" and this method of preserving the harvest of summer fruits is not only practical but delicious.

In my research I've read many conflicting requirements.  One says absolutely no blueberries, others say go ahead, it will simply darken your rumptopf.  One says cherries can be pitted or not.  One says they absolutely must be pitted.  One says don't add blackberries. One says it's fine.  I would say the only requirement is that you use a high proof alcohol, and enough sugar and really, no worries. 

It does not need to be refrigerated and neither do I put a weight on mine, but some people insist that you should.  I have a special crock for sauerkraut that has a lid designed to be filled with water at the brim which keeps out air.  I stir mine every couple of days (gently so as not to break up the fruit but to dissolve the sugar).  I'm sure that someone will say don't do that, and someone else will say of course you should do that.  The recommended sugar is half the weight of the fruit in layers.  So a layer of strawberries, half the weight of sugar, a layer of raspberries, another layer of sugar, etc.

So far it contains a quart of unbelievably fresh strawberries, a quart of sweet and sour cherries, a pint of raspberries and a pint of wild black raspberries.  I'll be heading to the farm market tomorrow to see what I can add next.

I splurged this year and used an artisanal, overproof rum.

By October it is considered "done" and should rest until the first taste at Advent.  And then it will be enjoyed and gifted at holiday time. 

Tuesday's Tip ~ Leftover Applesauce

Leftover Applesauce

Spread on biscuit dough, roll up tightly like a jelly roll and bake in a moderate oven (see oven temperature conversions here) for twenty minutes.  

Serve hot with cream or hard sauce.

 Mrs. J.T.J., Eagle Grove, Iowa

Woman's World, February, 1935

On the Menu ~ Strawberry Shortcake Two Ways

I ask you, lives there such a man?  Perhaps.  However, in my research I found that 'short cake' applies to a vast array of different types of 'cake' on which to place one's strawberries, meaning that, depending on the type of cake such a man's mother, wife or sister made that is still burned in his memory and palate, he may very well be offended by a differing recipe made by you.

According to Jane Eayre Fryer of Mrs. Fryer's Cookbook and Practical Home Economics (1926) 

(I own a crumbling original copy of this tome), a plain short cake consists of the following:

2 cups flour

1/2 tsp salt

3 tsp baking powder

3 tbs butter and

about 2/3 cup milk.

It should make a soft dough, rolled out about a half inch thick and baked in a hot oven.  When cold, it is cut open, buttered and spread with fruit and meringue.  She suggested (and I simply don't know how this is possible), to bake it in two round cake pans and when cool, split them and layer into four layers.  They would be extremely thin layers.  She suggest that strawberries are the best but other berries and peaches work too.

It strikes me that this would make a very dry, thin biscuit type platform and in my experience, probably wouldn't work terribly well gluten free, something I have to do out of necessity.

I have labeled a dessert 'shortcake' using both angel food cake (which I haven't made since I had eggs coming out of my ears while raising my own hens) and both a simple, plain white square cake. 

Of course there is the more southern version, kind of like a sweet biscuit.  I have to say, I personally like that one the best as it transfers flawlessly to gluten free baking.

This particular recipe was clipped from a copy of Southern Living for which I have no date.  I hesitate to call it classic however because of the reasons listed above.  

There appears to be no 'one way' to do it right.

Classic Strawberry Shortcake

2 1/2 c gf flour or 2 3/4 c regular flour

1/4 c sugar

4 tsp baking powder

3/4 c cold butter cut up

2 large eggs

8 oz sour cream

1 tsp vanilla

Mix the dry ingredients and cut in the butter until crumbly.

Mix the eggs and sour cream together and add into the dry ingredients.

I brought mine together with my hands and then rolled it out to about 1 inch thick on a parchment covered baking sheet and cut them into 9 squares and separated them about 2 inches apart.

Bake at 450 12-15 minutes or until golden.

Split them and butter (or not) lightly, add your strawberries which I normally slice ahead, sweeten to taste with sugar and mash a little with a fork.  The longer they sit the juicier they will get.

Top with home made whipped cream.

My Recipe for the Best Gluten Free Biscuits

Mr. Ken's Favorite Biscuits

Being married to a Texan comes with its own set of culinary requirements.  Being gluten free comes with another.  So making my husband's favorite recipes and having them taste good and familiar is a constant challenge.  

After years of experimentation (literally, we have been gluten free since 2007) I finally hit on the perfect combination of workability and taste.

These biscuits taste just like the real thing, are flaky, pull apart and delicious.

1 3/4 cup all purpose GF flour (I use Better Batter)

3 tsp baking powder

1/2 tsp soda

1/2 tsp cream of tartar

1 tsp salt

2 Tblsp nonfat dry milk powder

1/4 c salted butter

1/4 crisco, lard or shortening substitute

1/2 cup buttermilk

1/4 cup whole milk plain yogurt

Combine the dry ingredients and mix well.  Cut in the butter and shortening until crumbly and well combined.  Mix yogurt into buttermilk and gently mix the wet and dry ingredients to bring them together.  At this point I use my hands to pull it together, gently knead enough to shape and turn it out onto a parchment lined baking sheet.  I form a rectangle and use a rolling pin to get the dough to about 1" thick.  You can cut your biscuits to size.  I usually do 9 medium or 6 large biscuits.

At this point you should let them rest at least 15 minutes.  I have refrigerated the unbaked dough overnight with no issues.  I even tried freezing the unbaked biscuits.  They still worked fine, but the texture was slightly different although not unpleasant.

Put them in a pre-heated 425 degree oven for 18-20 minutes.

Serve hot or lightly toasted the next day.

Recipes for Mother's Day

I was surprised to note that in my entire collection of Woman's World recipe booklets there was not a great deal of attention placed on Mother's day, despite it becoming a national holiday in 1914.  It is quietly noted as possible 'cakes for mother' in the Cakes and Desserts booklet table of contents.   So I chose the menu from the second Sunday in May as well as a recipe for an unusual buttermilk custard. 

I am continuously amazed at the amount of cakes and desserts that call for beaten egg whites, given the amount of elbow grease it takes to make those without a modern mixer. 

I can only assume our forebears had sturdy biceps.

Suggested Menu for Mother's Day

Fried Chicken w/ Cream Gravy

Creamed New Potatoes

New Peas

Hot Raised Rolls

Lettuce Salad

Sour Cream Dressing 

Poinsettia White Cake

Strawberries and Cream

Coffee

Recipe for Poinsettia White Cake

Cream 2 cups sugar with 1/2 cup butter working the mixture until it as creamy as for hard sauce.  Sift with 3 cups flour, 3 tsp baking powder and 1/4 tsp salt.  Sift 3 times and sift the flour before measuring.  Add the flour to the butter and sugar alternating with 1 cup milk put in by spoonfuls.  Fold in last the well beaten whites of 3 eggs.  Flavor with a tsp of almond or vanilla extract, and bake in a tube cake tin for 30  or 40 minutes.  Spread with white icing and when it is dry make poinsettia flowers along the edge with maraschino cherries cut in strips.

Baked Buttermilk Custard

2 cups buttermilk

4 eggs

1 cup granulated sugar

1 tsp lemon extract

Beat eggs until yokes and whites are well mixed, add sugar, buttermilk and flavoring.  Strain into custard cups, grate nutmeg on top, stand in pan of hot water and bake until firm in a moderate oven.

My Husband's Favorite Fried Chicken Recipe ~ A Modern Recipe for Bell's Seasoning

From the Bell's Seasoning website:

'In 1867, William G. Bell, a Boston inventor and cook, created Bell's Seasoning. A unique combination of rosemary, oregano, sage, ginger, and marjoram - today's blend is unchanged from the original recipe. 

For generation after generation, Bell's Seasoning has been the essential ingredient with Holiday turkey, stuffing, and more.
What's more - it's salt-free and all-natural.'

Bell's seasoning has been a staple in my family for Thanksgiving stuffing starting with my great-grandmother.  I personally love that the box still very much resembles the original.

However, it was familiar only once a year and now it makes an appearance as a staple in my husband's favorite fried chicken recipe.  After literal years of playing with and adjusting a multitude of recipes to both appeal to our taste for seasoning and work with gluten free flour (I use Better Batter) a few weeks ago I finally hit the jackpot.  Husband gave it five starts and says it's even better the second and third day.  

Mr. Ken's Favorite Oven Fried Chicken 

(Gluten Free Version)

1 1/2 C Gluten Free Flour (we use Better Batter)

2 tsp good Hungarian paprika

1 tsp salt (we use Real Salt)

1 tsp garlic salt

1 - 1 1/2 tsp freshly ground pepper

1 tsp onion powder

1 tsp marjoram

1/4-1/2  tsp Bell's Seasoning

Buttermilk to cover the chicken pieces

1/2 stick butter

1/2 cup olive oil

Tabasco Sauce (to taste for the buttermilk soak)

A large rimmed sheet pan, lightly greased.

Your favorite chicken for frying (Mr. Ken's is legs or thighs)  This recipe will do about 2-3 lbs.

Several hours or the night before, soak your chicken in buttermilk and your desired taste of Tabasco.  I use about three shakes.  Coat well, cover and refrigerate.

When ready preheat your oven to 365 degrees.

While you're mixing up your spices and flour, drain your chicken pieces of the buttermilk. 

(Do NOT rinse or pat dry.)  

Melt your butter with the olive oil and cool slightly.

Set up your assembly line. 

I put the spices and flour in a paper lunch sack (I use two bags to make sure there's no tears or leaks). 

 I use tongs to lift each piece of buttermilk chicken, coat it in the olive oil/butter mixture and then into the flour mixture.  Coat well and shake off the excess.

Place each piece on the sheet pan, spacing so they do not touch.  

If using thighs, place them skin side up.

 Depending on the amount of chicken and which pieces, bake approximately 45-55 minutes or until done.  Juices should run clear. (FDA suggests a safe internal temperature of 165 degrees).  

If your family likes gravy, the pan juices make a wonderful, although not low calorie one.

Serve with your favorite fried chicken sides.  Mr. Ken likes biscuits and oven fries.

Weekly Menu Ideas, Carrot Fudge and a Menu for an Easter Breakfast

I have a collection of these wonderful little cookbooks from Woman's World Magazine, dating in the 1920s.  These three are 1927-1929.  

From many of my home keeping books and magazines dating from the early 1900s through the 1930s, nutrition and balanced meals and the proper amount of calories were the focus.  

I amazed by the sheer amount and variety of foods offered at each meal.  Always coffee with breakfast and dinner, and tea with lunch. 

Periodically (hopefully regularly) I will be featuring selected menus and recipes I find interesting.  I give the recipes to you exactly as they are written and make no guarantees.  Many old recipes were written with the foreknowledge of the home cook assumed to be experienced, so experiment at your own peril.  If you'd like a menu recipe, contact me.

Menu for the Fifteenth Sunday in April

Baked Stuffed Shad w/Parsley and Lemon

Boiled New Potatoes

Asparagus w/Cream Sauce

Dandelion Salad w/French Dressing

Rhubarb Pie

Coffee

Candies for April 

Easter Gifts

Shower Parties

Sunday Night Callers

Honey Caramels, Molasses Meltaways, Vanilla Caramels, English Walnut Caramels, Harlequins, Victoria Fudge, Black Walnut Molasses Candy, Honey-Kiss-Me-Quicks, Dakota Caramels, Orangettes, Paradise fudge, Pineapple Divinity Fudge, Nougat Loaf

A Recipe for Carrot Fudge

1 1/2 cups grated carrot

1 1/2 cups granulated sugar

1/2 tsp lemon extract

1/2 cup water

Cook carrot, sugar and water to a thick preserve like apple butter.  Make a syrup of 2 cups granulated sugar, 1/2 cup water, cooked to soft ball.  Take from fire, add cooled preserved carrot and cook again to soft ball.  Take from fire, add flavoring and beat until creamy.  Pat down to inch depth in buttered pan, and when cool cut in squares.  If deep colored carrots are used, fudge will be a beautiful orange color and of odd and agreeable flavor.

Menu for an Easter Breakfast

Chilled Pineapple Dice

Molded Cereal*, Cream

Mushroom Omelet

Popovers/Butter/Marmalade

Coffee

*one version of this uses leftover cereals:  Mix leftover oatmeal mush with salt and pepper.  Shape into cakes, (or put in molds) brush over with melted fat.  Place a small meatball o top and bake in a moderately hot oven, until browned.

Or

Mix leftover mush with cheese, finely chopped meat, slightly beaten egg and seasoning; shape into cakes, brown in fat and serve with a sauce.