Recipes Long Forgotten

I have mentioned before how I enjoy reading cookbooks before bed. Some of the best cookbooks are from times long forgotten. My friend Kristin shared with me an old favorite of hers. Recipes that are long forgotten along with wisdom and humor.

Older than dirt

I give full credit to the First Edition, 1961 publication of “Rare Recipes and Budget Savers” compiled by Mr. Frank Good with the Wichita Eagle and Beacon of Witchita, Kansas. Please enjoy this historic trip back in time!

long forgotten mule team
Photo Credit: amychyde

This recipe dates, in the memory of Mrs. Mary LaMasters, Toronto, Kansas, back to a claim in 1901, where she hauled water nine miles with a team of burros, as it was easier to haul water in barrels than to try to drill wells 300 to 400 feet deep.”

Potato Light Bread Starter

Soak one yeast foam cake. Put into quart fruit jar with potato water with a couple of potatoes mashed up fine in it. Add one tablespoon white sugar. Let this set and work.

When making light bread pour out almost all (but save enough for starter). Set back until you want to use. Add potato water and couple teaspoon sugar. Let stand where warm until evening. Set sponge for bread overnight. You won’t need more yeast cakes unless you let the starter die. Then start fresh again.

Long Forgotten Recipe Mother For Vinegar

“This is how my mother made vinegar that formed a mother,” writes Mrs. Bertha Reed, 2409 W. Douglas, Wichita. ” She would put about a quart of corn syrup or malasses in a gallon crock jar, fill 2/3 full of rain water, and tie a clean cloth over the top to keep out dirt and germs. Set for 6 to 8 weeks in a cave or cellar. It would form a mother.”- (from HTN for Sept. 8, 1961.)

Homemade Vinegar

long forgotten kitchens
Photo Credit: Ray_Shrewberry

Our appreciation to Peninnah Stull, Eureka, Kansas for this recipe. (from HTN for Sept. 14, 1961)”

  • 2 cakes yeast spread on a large slice of toast
  • 5 lbs brown sugar
  • 3 gallons of water

Boil sugar and water for 15 minutes. put in a stone jar and let stand until luke warm. Put toast on top of water. Tie a cloth over the top of jar and set in a warm place. When toast sinks, vinegar is ready to strain and jug. Usually 4 to 6 weeks.

No wonder they died young

I hope you enjoyed this little sampling of recipes of the long-forgotten along with a newfound appreciation for the ease with which we all cook and bake.

The time and energy it took to drive 9 miles with a team of burros to get water, much less make your own vinegar-that was dedication. You really lived to work and worked to live and there wasn’t room for error. Everyday life hung in the balance. We are certainly blessed!

Michele

Do you have an old recipe you like to use or laugh about? Share in the comments.


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