Homesteading and Survivalism

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Potato Recipes

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Potatoes are one of the most valuable of vegetables. They are easy to grow, and will grow just about anywhere as long as the soil is workable and the area gets plenty of rainfall.


Mash and season with butter and salt half a dozen boiled white potatoes, add a little grated onion and chopped parsley.

Sift together in a bowl 1 cup of flour, 1 teaspoonful baking powder and a little salt.

Add a small quantity of milk to one egg if not enough liquid to mix into a soft dough.

Roll out like pie crust, handling as little as possible. Cut into small squares, fill with the potato mixture, turn opposite corners over and pinch together all around like small, three-cornered pies. Drop the small triangular pies into boiling, salted water a few minutes, or until they rise to top; then skim out and brown them in a pan containing a tablespoonful each of butter and lard.

Germans call these “Garden Birds.” Stale bread crumbs, browned in butter, may be sprinkled over these pies when served. Serve hot.

These are really pot pie or dumplings with potato filling.


All young housewives may not know “that there is more real food value in potatoes baked ‘in their jackets’ than is found in preparing this well-known tuber in any other way.” The secret of a good baked potato lies in having a hot oven, but not too hot.

Scrub good sized potatoes, or, for a change, they may be pared before baking, place in a hot oven, and bake about 45 minutes, when they should be a snowy, flaky mass inside the skins, palatable and wholesome. When fully baked they should fed soft to the touch when pressed.

Medium-sized potatoes, pared, cut in half lengthwise, and baked in a hot oven 25 to 40 minutes, until the outside of the potato is a light brown, make a pleasant change from boiled potatoes. When baked the proper length of time and served at once, the inside of potato should be light and flaky.

Serve rice or macaroni and omit potatoes from the bill of fare, especially in the spring of the year.

Potatoes should always be served as soon as baked, if possible. Potatoes may be baked in less than a half hour in a gas oven.


Meat Recipes Part 3

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When preparing to cook a ham, scrape, wash and trim it carefully. Place ham in a large cook pot or boiler, partly cover with cold water, let come to a boil, then move back on range where the water will merely simmer, just bubble gently around the edge of the boiler.

A medium sized ham should be tender in five or six hours. When a fork stuck into the ham comes out readily, the ham is cooked. Take from the boiler and skin carefully, removing all the discolored portions of the smoked end, stick 2 dozen whole cloves into the thick fat, and sprinkle a couple tablespoonfuls of brown sugar and fine bread crumbs over top.

Place in a very hot oven a short time, until the fat turns a golden brown. Watch carefully to see that it does not scorch.

When cold, slice thin and serve.


When about to fry a slice of uncooked ham, do young housewives know how very much it improves the flavor of the ham if it is allowed to stand for ten or fifteen minutes in a platter containing a large teaspoonful of sugar and a little cold water? Turn several times, then wipe quite dry with a clean cloth and fry in a pan containing a little hot drippings and a very little butter (one-half teaspoonful) just enough to prevent its sticking to the pan.

Do not fry as quickly as beefsteak.

After a slice of ham has been cut from a whole ham, if lard be spread over the end of ham from which the slice has been cut, it will prevent the cut place from becoming mouldy.


Place pork roast in a covered roasting pan containing a small cup of hot water, season with pepper and salt and sweet marjoram and sprinkle a little powdered sage over it, and stand in a very hot oven.

After the meat has been roasting for a half hour, have less heat in your oven, allow about 25 minutes to every pound of pork, or longer if necessary, but be sure it is well done.

When served, underdone pork is very unwholesome and unappetizing. When meat is sufficiently roasted, pour off all the fat in the pan except a small quantity, to which add 1/2 cup of boiling water, pepper and salt and serve.

Serve baked apples or apple sauce with pork.


Meat Recipes Part 2

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Three pounds of the cheaper cut of beef, cut in pieces a couple inches square; brown in a stew-pan, with a sliced onion, a sprig of parsley and a coupe tablespoonfuls of sweet drippings or suet; cook a few minutes, add a little water, and simmer a couple of hours; add sliced turnips and a few medium-sized potatoes.

Should there he a larger quantity of broth than required to serve with the meat and vegetables, a cup or more of the broth may form the basis of a palatable soup for lunch the following day.


Three and one-half pounds raw beef, or a mixture of beef and veal may be used, run through a food chopper. A cheap cut of meat may be used if, before chopping, all pieces of gristle are trimmed off. Place the chopped meat in a bowl, add 8 tablespoonfuls of fine, dried bread crumbs, 1 tablespoonful of pepper, 1-1/2 tablespoonfuls of salt. Taste the meat before adding all the seasoning specified, as tastes differ.

Add 3 raw eggs, 4 tablespoonfuls of sweet milk or cream, 2 tablespoonfuls of butter, a little sweet marjoram or minced parsley.

Mix all together and mold into two long, narrow rolls, similar to loaves of bread. Place 1 tablespoonful each of drippings and butter in a large fry-pan on the range. When heated, place beef rolls in, and when seared on both sides add a small quantity of hot water. Place the pan containing meat in a hot oven and bake one hour.

Basting the meat frequently improves it. When catering to a small family serve one of the rolls hot for dinner; serve gravy, made by thickening broth in pan with a small quantity of flour. Serve the remaining roll cold, thinly sliced for lunch, the day following.


Use either veal chops or veal cutlets, cut in small pieces the size of chops; pound with a small mallet, sprinkle a little finely-minced onion on each cutlet, dip in beaten egg and bread crumbs, well seasoned with salt and pepper. Place a couple tablespoonfuls of a mixture of butter and sweet drippings in a fry-pan; when hot, lay in the breaded cutlets and fry slowly, turning frequently and watching carefully that they do not scorch.

These take a longer time to fry than does beefsteak. When a rich brown and well cooked take up the cutlets on a heated platter and serve, garnished with parsley.


Meat Recipes Part 1

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Three pounds of beef, as for an ordinary pot roast. Place in a large bowl. Boil vinegar (or, if vinegar is too sharp, add a little water, a couple of whole cloves and a little allspice); this should cover the piece of meat.

Vinegar should be poured over it hot; let stand a couple of days in a cool place uncovered; turn it over occasionally. When wanted to cook, take from the vinegar and put in a stew-pan containing a little hot fried-out suet or drippings in which has been sliced 2 onions. Let cook, turn occasionally, and when a rich brown, stir in a large tablespoonful of flour, add 1-1/2 cups of hot water, cover and cook slowly for two or three hours, turning frequently.

Half an hour before serving add small pared potatoes, and when they have cooked tender, serve meat, gravy and potatoes on a large platter.


2 pounds top round of beef.
1 onion.
A little flour.
2 bay leaves.
2 ounces salt pork.
6 whole cloves.
2 cups of tomatoes.
6 peppercorns.
1 stalk celery.
1 blade mace.

Cut the beef into 2-inch pieces and sprinkle with flour. Fry the salt pork until a light brown; add the beef and cook slowly for about thirty-five minutes, stirring occasionally. Cover with water and simmer about two hours. Season with salt and pepper or paprika.

From the vegetables and spices a sauce is made as follows:


Soup and Chowder Recipes

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Stock is the basis of all soups made from meat, and is really the juice of the meat extracted by long and gentle simmering. In making stock for soup always use an agate or porcelain-lined stock pot. Use one quart of cold water to each pound of meat and bone. Use cheap cuts of meat for soup stock.

Excellent stock may be made from bones and trimmings of meat and poultry. Wash soup bones and stewing meat quickly in cold water. Never allow a roast or piece of stewing meat to lie for a second in water. Aunt Sarah did not think that wiping meat with a damp cloth was all that was necessary (although many wise and good cooks to the contrary).

Place meat and soup bones in a stock pot, pour over the requisite amount of soft, cold water to extract the juice and nutritive quality of the meat; allow it to come to a boil, then stand back on the range, where it will just simmer for 3 or 4 hours. Then add a sliced onion, several sprigs of parsley, small pieces of chopped celery tops, well-scraped roots of celery, and allow to simmer three-quarters of an hour longer. Season well with salt and pepper, 1 level teaspoonful of salt will season 1 quart of soup.

Strain through a fine sieve, stand aside, and when cool remove from lop the solid cake of fat which had formed and use for frying after it has been clarified. It is surprising to know the variety of soups made possible by the addition of a small quantity of vegetables or cereals to stock. A couple tablespoonfuls of rice or barley added to well-seasoned stock and you have rice or barley soup.


Corn Recipes

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Slice off tips of kernels from cobs of corn and scrape down corn-pulp from cobb with a knife.

To 1 pint of pulp add 2 eggs, 2 heaping tablespoonfuls of flour, 1/2 teaspoonful of salt and a pinch of cayenne pepper and of black pepper; add the 2 yolks of eggs, then stir in lightly the stiffly-beaten white of eggs and flour.

Fry in only enough butter to prevent them sticking to the pan.

Drop into pan by spoonfuls size of an ordinary fried oyster, brown on both sides and serve hot.

Cornmeal Griddle Cakes

1⅓ cups cornmeal

1½ cups boiling water

¾ cup milk

2 tablespoons fat

1 tablespoon molasses

⅔ cup flour

1½ teaspoons salt

4 teaspoons baking powder

Scald meal with boiling water.

Add milk, fat and molasses.

Add sifted dry ingredients.

Bake on hot griddle.


Grate pulp from six cars of corn; with a knife scrape down the pulp into a bowl, add 2 eggs, beaten separately, a couple tablespoonfuls of milk, 1 large tablespoonful of flour, 1/4 teaspoonful of baking powder and a pinch of salt.

Drop with a spoon on a well-greased griddle. The cakes should be the size of a silver half dollar.

Bake brown on either side and serve hot.

These should not be fried as quickly as griddle cakes are fried, as the corn might then not be thoroughly cooked.



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Potato Balls

Boil until tender, 8 medium-sized (not pared) potatoes;

When quite cold remove parings and grate them; fry one finely-chopped onion in a little butter until a yellow-brown; add this, also 1 egg, to the potatoes, season with salt and pepper and add flour enough to mold into balls;

Use only flour enough to hold the mixture together.

The chopped onion may be omitted, and instead, brown small, dice-like pieces of bread in a little butter, shape dumplings into balls the size of walnuts, place a teaspoonful of the browned bread crumbs in the center of each and add also a little chopped parsley.

Drop the dumplings in salted boiling water and cook uncovered from 15 to 20 minutes.

When dumplings rise to the top they should be cooked sufficiently, when remove from kettle with a skimmer to a platter; cut dumplings in half and strew over them bread crumbs, browned in butter.

Breakfast Recipes

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Griddle Cake

1 pint of quite sour, thick milk;

beat into this thoroughly 1 even teaspoon of baking soda, 1/2 teaspoon each of salt and sugar and 2 cups of flour, to which had been added 1 tablespoon of granulated cornmeal and 1 rounded teaspoon of baking powder before sifting.

Corn Cake

1 cup of white flour.
1/2 cup cornmeal (yellow granulated cornmeal).
1 cup of sweet milk.
2 teaspoonfuls baking powder.
1 tablespoonful sugar.
1/2 teaspoonful salt.
1 tablespoonful butter.
1 tablespoonful lard.
1 egg.

Sift together flour, salt and baking powder, sugar, and add 1/2 cup of granulated, yellow cornmeal.

Mix with 1 cup milk, 1 beaten egg, and the 2 tablespoonfuls of butter and lard.

Beat thoroughly. Add a tablespoonful more of flour if not as stiff as ordinary cake batter.

Pour in well-greased bread tin and bake about 40 minutes in a hot oven.


2 cups of flour.
3 even teaspoonfuls of baking powder.
2 tablespoonfuls of sugar.
1 cup of sweet milk.
2 eggs.
1 tablespoonful of butter.

Sift flour and baking powder in a bowl; add 1 tablespoonful of sugar and a pinch of salt; add the 2 yolks of eggs to the 1 cup of milk, and mix with the flour and baking powder; lastly, add the stiffly-beaten whites of eggs. Place large spoonfuls of the batter in small Gem pans. Bake in a hot oven 20 minutes. These muffins are fine.


2 eggs.
1-1/2 tablespoonfuls of sugar.
1 cup of granulated yellow cornmeal.
1-1/2 cups of sweet milk.
2 cups of white flour.
3 teaspoonfuls of baking powder.
1 tablespoonful melted butter.
A pinch of salt

Beat together eggs and sugar, add milk and cornmeal and the white flour, sifted, with baking powder and salt; add the 1 tablespoonful of melted butter. Bake 20 minutes in warmed Gem pans, in a hot oven.

Utilize any left-over muffins by making a very appetizing pudding from them called “Indian Sponge” Pudding, the recipe for which may be found among pudding recipes.



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Add 1 tablespoonful of butter and 1 tablespoonful lard to 1 cup of cold, boiled rice;
2 yolks of eggs, the whites beaten separately and added last;
2 cups of flour, 1 teaspoonful salt and 2 teaspoonfuls baking powder, sifted together;
1 teaspoonful of sugar and 1 teaspoonful of molasses, and enough sweet milk to make a thin batter.

Bake in hot waffle irons.

With these serve either maple syrup or a mixture of sugar and cinnamon.

Corn Pancakes

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One cup of sweet milk heated to boiling point; stir in 2 heaping tablespoonfuls yellow, granulated cornmeal; add a tablespoonful of butter or lard and salt to taste.

As soon as the mixture has cooled, stir in 1 tablespoonful of wheat flour.

If the batter should be too thick, stir in enough cold, sweet milk to make it run easily from the spoon.

Add 1 heaping teaspoonful of Royal baking powder. Drop spoonfuls on hot, greased griddle, and bake.

This quantity makes cakes enough to serve three people, about sixteen small cakes.

This is an economical recipe, as no eggs are used.


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Mix to a smooth batter, 4 cups of sour buttermilk, 5 cups of flour, and add 1 tablespoon of melted butter, 1 teaspoon salt, 1 tablespoon of molasses.

Add the well-beaten yolks of 3 eggs, 1-1/2 teaspoonfuls of baking soda, dissolved in a little hot water.

Lastly, add the stiffly-beaten whites of 3 eggs.

Place about 3 tablespoonfuls of the batter on hot, well-greased waffle irons.

If buttermilk cannot be procured, sour milk may be used with good results, providing the milk is quite sour.

From this quantity of batter may be made twelve waffles. Serve with maple syrup or honey.


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One pint of stale bread crumbs (not fine, dried crumbs), covered with
1 pint of sour milk.

Let stand over night.

In the morning add 1 tablespoon of butter, yolks of 2 eggs and a little salt, 1/2 teaspoon of salaratus (good measure), 3/4 cup of granulated corn meal, to which add a couple of tablespoons of bread flour, enough to fill up the cup.

Stir all well together, add the 2 stiffly-beaten whites of eggs and drop with a tablespoon on a hot, greased griddle. Make the cakes small, as they do not turn quite as easily as do buckwheat cakes. This makes about two dozen cakes.


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1 cup cold boiled rice.
Yolk of egg and white beaten separately.
1 teaspoon sugar.
1/2 teaspoon salt.
1 cup sweet milk.
2 cups flour.
2 teaspoonfuls baking powder.

Put the rice, yolk of egg, sugar and salt in a bowl and beat together; then add 1 teacup sweet milk alternately with the flour, in which has been sifted the baking powder. Add the stiffly-beaten white of egg; bake in muffin pans in hot oven. This makes about fifteen muffins.


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3 cups sifted flour.
1 teaspoon salt.
1 teaspoon sugar.
1 tablespoon butter and lard.
1/4 cake Fleischman’s yeast.
2 eggs.
2 cups boiled milk.

Place the flour, salt, sugar, butter, lard and yeast cake, dissolved in water, in a bowl and mix well; then add the eggs and milk, which should be lukewarm. Set to rise in a warm place over night. In the morning do not stir at all, but carefully place tablespoonfuls of the light dough into warm, well-greased Gem pans, let stand a short time, until quite light, then bake in a hot oven 15 to 20 minutes and serve hot for breakfast. These should be light and flakey if made according to directions.


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As the main course at a meal, fish may be served accompanied by vegetables or it may be prepared as a “one-meal dish” requiring only bread and butter and a simple dessert to complete a nutritious and well balanced diet. A lack of proper knowledge of selection of fish for the different methods of cooking, and the improper cooking of fish once it is acquired, are responsible to a large extent for the prejudice so frequently to be found against the use of fish.

The kinds of fish obtainable in different markets vary somewhat, but the greatest difficulty for many housekeepers seems to be, to know what fish may best be selected for baking, broiling, etc., and the tests for fish when cooked. An invariable rule for cooking fish is to apply high heat at first, until the flesh is well seared so as to retain the juices; then a lower temperature until the flesh is cooked throughout.

Fish is thoroughly cooked when the flesh flakes. For broiling or pan broiling, roll fish in flour or cornmeal, preferably the latter, which has been well seasoned with salt and cayenne. This causes the outside to be crisp and also gives added flavor.

Leftover bits of baked or other fish may be combined with white sauce or tomato sauce, or variations of these sauces, and served as creamed fish, or placed in a greased baking dish, crumbs placed on top and browned and served as scalloped fish.

Fish canapes, fish cocktail, fish soup or chowder; baked, steamed, broiled or pan broiled fish, entrees without number, and fish salad give opportunity to use it in endless variety.

Combined with starchy foods such as rice, hominy, macaroni, spaghetti or potato, and accompanied by a green vegetable or fruit, the dish becomes a meal. Leftover bits may also be utilized for salad, either alone with cooked or mayonnaise salad dressing, or combined with vegetables such as peas, carrots, cucumbers, etc.

The addition of a small amount of chopped pickle to fish salad improves its flavor, or a plain or tomato gelatine foundation may be used as a basis for the salad.

The appended lists of fish suitable for the various methods of cooking, and the variety in the recipes for the uses of fish, have been arranged to encourage a wider use of this excellent meat substitute, so largely eaten by European epicures, but too seldom included in American menus.

During the period of the war, the larger use of fish is a patriotic measure in that it will save the beef, mutton and pork needed for our armies.

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