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IN OTHER WORDS



Published: Wed, January 30, 2013 @ 12:00 a.m.

In Peg Simone’s “Olde Time Cooking” program at Faith Community Covenant Church, she provided a booklet with a few recipes and “translations” for some old cooking terms. Here are a few:

Bee Sweetin’ is honey.

Boil to a height is boiling point of candy.

Coffee cupful is 1 cup or 8 ounces.

Dash is 1/16 teaspoon.

French vinegar is tarragon vinegar.

Frizzle is cooking in butter or fat until the food curls or crisps.

Glassful is 1/4 cup or 2 ounces.

Handful is about 1 ounce.

Hot closet is a warming oven.

Jigger is 1.5 ounces.

Kitchen spoon is 1 teaspoon.

Pinch is 1/16 teaspoon.

Saucer is 9 ounces.

Smidgen is 1/32 teaspoon.

Tad is 1/8 teaspoon.

Tea-cupful is scant 3/4 cup.

Tumbler is 8 ounces.

Simone also mentioned the following recipes. The biscuit recipe from “Practical Housekeeping” dates to the Civil War; note the reference to the Army. The Wolverine Pudding recipe, with original spelling intact, is from “Every Body’s Cook and Recipe Book: But More Particularly Designed for Buckeyes, Hoosiers, Wolverines, Corn Crackers, Suckers, and All Epicures Who Wish to Live with the Present Times” by Philomeli Ann Hardin, 1842. Simone said the Hot German Potato Salad recipe caused a debate among church cooks who had different takes on the side dish to be served at a German dinner.

South Carolina Biscuits

1 quart sweet cream

11/2 cups fresh lard

2 tablespoons white sugar

1 good teaspoon salt

1 good teaspoon cream

of tartar

Add flour sufficient to make a stiff dough. Knead well and mold into neat small biscuits with the hands, as our grandmothers used to do. Add one good teaspoon cream of tartar, bake well, and you have a good biscuit that will keep for weeks and are very nice for a traveling lunch. They are such as we used to send to the army and the boys relished them hugely.

Wolverine Pudding

A quarter lb. of buiscets,

grated (biscuits)

A quarter lb. of currents,

cleanly washed and picked

A quarter pound of suet,

shred small

Half a large spoonful of

pounded sugar

Some grated nutmeg

3 egg yelks (yolks)

Fresh butter

Mince it all well together, then take the yelks of three eggs and make it all into balls as big as turkey’s eggs. Fry them in fresh butter of a fire, light brown.

Hot German Potato Salad

6 medium potatoes

2 hard-boiled eggs,

shelled and chopped

4 slices bacon, diced

1 beaten egg

1/4 cup minced onion

4 tbspns. vinegar

13/4 tsp. salt

Cook potatoes with skins on until tender; drain. Peel and slice while still hot. Add the hard-cooked eggs. Fry the bacon and onion until delicately brown. Strain and reserve bacon fat. Add onions and bacon to potatoes. Add bacon fat gradually to the beaten egg, stirring. Add vinegar and salt. Then pour egg mixture over potato mixture. Mix well and heat in a double boiler. Serve on platter garnished with lettuce.


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