116 A Bridge To The Past

Home—made bread and freshly churned butter were staple foods and happy the housewife who could produce both. The flour used was usually from Clark‘s flour mill and to it was added a sifter or two from the barrel of imported flour. The old-time flour barrel with the name and picture of a beaver on the outside and the bread board over the top was a common sight in many homes. The mixture of flour took more care than the refined flour of the present day and a sponge or prepared yeast was used to improve the quality of the finished product.

The following recipe for “good yeast” was found, handwritten, in an old recipe book: “In two quarts of water boil 6 potatoes pared and cut up, and a handful of hops (in a bag). Boil till potatoes are done, then take all out. Mash potatoes up and put them back into the water. Add 1 cup of salt and 1 cup of white sugar and let it come to a boil. Then cool off and when milk warm, add about 1 cup of Bakers yeast. Set in warm place and it will keep for 6 months." This worked slowly in the batch of dough and was allowed to rise overnight in a warm place.

Another recipe tells how to make “Suet Plum Pudding" and reads: “One coffeecup raisins, stoned and cup up; one cup of molasses; one cup of sweet milk; one cup of chopped suet (or if you have it, a half cup of butter); three cups of flour; one teaspoon of saleratus; one teaspoon each of salt, cinnamon, cloves and nutmeg. Steam three hours. To be eaten with a rich sauce." This recipe is still in use although the original copy dates back to 1880. Today‘s cook does not face a shortage of butter, but uses it in place of suet to get a nicer flavor. She drops in an egg or two to add moisture and richness and she learned long ago that saleratus simply means baking soda. If she wishes she will place the containers of pudding in a covered pan with boiling water in her electric oven, set the automatic timer and forget the whole business until the 3 hours are over and the signal sounds.

The good cooks of the long ago were often the ones who were knowledgeable about home remedies when a sudden illness. an injury or an epidemic had to be dealt with. There was always a need for good nursing and home cures.

The Household Guide or Domestic Cyclopedia, “a practical family physician. Home remedies and home treatment on all diseases.” printed in 1894 was a valuable book in many homes.

Pneumonia was a dreaded disease and the following instructions were often followed: “Hot onions are said to be a sure cure for pneumonia. Take six or ten onions, according to size, and chop fine. put in a large pan over a fire, then add the same quantity of rye meal and vinegar to make a thick paste. In the meantime stir it thoroughly letting it simmer for five or ten minutes. Then put in a cotton bag large enough to cover the lungs and apply