Christmas
Ham? Candied Sweet Potatoes? What about a Queen Pudding?
Check out these recipes from Christmas dinner in 1948.
1. HAM
1 leg pork
1 lb. salt (fine)
1 teaspoon salt petre
2 teaspoons black pepper
2 country peppers (with seeds)
1 tablespoon pimento grains
2 tablespoons brown sugar
Beat all these ingredients in a mortar.
Get a back leg of Pork (about 8lbs). Cut off about 4 inches of knuckle.
Take a very sharp knife and from broad end of leg, carefully cut close to bone and take out bone.
Rub in thoroughly corning ingredients in pork and place meat in yabba and cover.
Turn meat next day and if not covered with brine, mix some lukewarm water with salt (1 full tablespoon salt to 1 cup water) and add brine enough to cover meat.
Turn every two days for 2 weeks, then take out meat and smoke over fire (not hot).
Ham should then be thoroughly cured and ready to be eaten or put away.
To cook: Soak overnight, boil about 1 1/2 hours; when cold, take skin; sprinkle with bread crumbs; slice for use.
2. CANDIED SWEET POTATOES
Here is the way to candy your potatoes:
Parboil 2 good sized sweet potatoes - cut them into slices, put a layer of slices in a greased pie dish - sprinkle with sugar and a dash of nutmeg on it and the juice of sweet orange - put another layer of potatoes above this and then sugar, nutmeg and orange juice. Repeat this until dish is nearly full; sprinkle bread crumbs and adorn with dabs of butter. Bake for 3/4 hour.
3. QUEEN PUDDING
1 pint cow's milk
2 tablespoons butter or butterine
2 eggs
1 tablespoon vanilla
A handful of raisins
2 tablespoons granulated sugar
1 large cup bread crumbs
1 tablespoon jam
2 tablespoons condensed milk
Method: Heat milk and butter - when milk is cold add yolks of eggs beaten with vanilla. Add sugar, then bread crumbs, then raisins. Mix all well - bake in a greased tin until firm. When baked, spread jam on top - then beat white of eggs to a stiff froth, add 1 tablespoon of white sugar and 1 teaspoon baking powder. Pile this on top of the pudding.
Put back in the oven for just 5 minutes to get it set. Remove from oven. Fold a clean napkin and wrap around the tin. Serve.
The Welfare Reporter
November 1948
1. HAM
1 leg pork
1 lb. salt (fine)
1 teaspoon salt petre
2 teaspoons black pepper
2 country peppers (with seeds)
1 tablespoon pimento grains
2 tablespoons brown sugar
Beat all these ingredients in a mortar.
Get a back leg of Pork (about 8lbs). Cut off about 4 inches of knuckle.
Take a very sharp knife and from broad end of leg, carefully cut close to bone and take out bone.
Rub in thoroughly corning ingredients in pork and place meat in yabba and cover.
Turn meat next day and if not covered with brine, mix some lukewarm water with salt (1 full tablespoon salt to 1 cup water) and add brine enough to cover meat.
Turn every two days for 2 weeks, then take out meat and smoke over fire (not hot).
Ham should then be thoroughly cured and ready to be eaten or put away.
To cook: Soak overnight, boil about 1 1/2 hours; when cold, take skin; sprinkle with bread crumbs; slice for use.
2. CANDIED SWEET POTATOES
Here is the way to candy your potatoes:
Parboil 2 good sized sweet potatoes - cut them into slices, put a layer of slices in a greased pie dish - sprinkle with sugar and a dash of nutmeg on it and the juice of sweet orange - put another layer of potatoes above this and then sugar, nutmeg and orange juice. Repeat this until dish is nearly full; sprinkle bread crumbs and adorn with dabs of butter. Bake for 3/4 hour.
3. QUEEN PUDDING
1 pint cow's milk
2 tablespoons butter or butterine
2 eggs
1 tablespoon vanilla
A handful of raisins
2 tablespoons granulated sugar
1 large cup bread crumbs
1 tablespoon jam
2 tablespoons condensed milk
Method: Heat milk and butter - when milk is cold add yolks of eggs beaten with vanilla. Add sugar, then bread crumbs, then raisins. Mix all well - bake in a greased tin until firm. When baked, spread jam on top - then beat white of eggs to a stiff froth, add 1 tablespoon of white sugar and 1 teaspoon baking powder. Pile this on top of the pudding.
Put back in the oven for just 5 minutes to get it set. Remove from oven. Fold a clean napkin and wrap around the tin. Serve.
The Welfare Reporter
November 1948
No comments:
Post a Comment