More random recipes being viewed. It’s just amazing. Thanks!
Recipe: Virginia Chicken Pudding (known here on the Farm as TJ’s Chicken)
Originally published on February 15, 2016, and viewed by someone today, November 30, 2022
Mr. Big Food has no idea where he got this recipe. He thinks it’s one he’s had since the beginning of time. In any case, when he put it in the Big Food Manual and Survivalist Flourishing Guide, he added the remarks, “Said to have been a favorite of Thomas Jefferson . . .” So of course, we call it “TJ’s Chicken!”
And in keeping with the American spirit, when Mr. Big Food asked me to “beat eggs until frothy,” I reached for the crappy old rotary beater which is a crappy old version of this:
which beat the eggs like nothing you’ve ever seen.
1 ¾ C flour 1 tsp salt ¼ tsp pepper 2 ½ lbs chicken pieces 4 Tbsp butter 1 C peanut oil 3 eggs 1 C milk 2 Tbsp chopped parsley, for garnish
Sift ½ C flour and combine with ½ tsp salt and pepper into freezer bag. Add chicken pieces and shake to coat. In a large skillet, melt the butter in the oil over medium-high heat. Add chicken and fry until golden brown on all sides, about 5 minutes per side. Drain chicken on paper towels. Pre-heat oven to 450o. Transfer chicken pieces to buttered shallow baking dish, 11x8x1 ½ inches. In a bowl, sift remaining 1 ¼ C flour and combine with remaining ½ tsp salt. In another bowl, beat eggs until frothy and stir in milk. Beat the egg-milk mixture into flour and stir until batter is smooth. Pour batter evenly over chicken pieces and place immediately in oven. Bake 15 minutes, then lower oven temperature to 350o and bake 20-25 minutes longer, or until pudding puffs and browns. Sprinkle with parsley and serve hot.
Tolkien drew maps of Middle-Earth, and detailed maps of the numerous locales within Middle-Earth, before he started writing the books. He’s not alone in beginning a story this way. Why might writers begin working on their stories by drawing maps?
After we begin to answer the question, kids are encouraged to “begin thinking about a pretend world. Imagine what your pretend world looks like from a bird’s eye view. Your world can have places where dragons or mice or polar bears live, or it can just be a pretend bedroom or house. Now draw a picture–a map–of your imaginary world.
“I bet by the time you are done drawing your map, you will already be starting to think of a story that takes place in your imaginary world. Write your story! As you are writing, you can change things on the map if they don’t fit your story, and you can change your story if it doesn’t fit the map.”
I am–as you may have guessed–sharing all of these Kid Blog posts to nudge you to buy the book, Miss Missy’s School: A Pack of Farm Dogs Starts a School (on BIG SALE at Amazon). As with the posts, the book encourages kids and their grownups to learn a few things. As one reviewer put it:
Miss Missy’s School is a wonderful story with something for people of any age, making this a great book to read all together. Readers become learners with Bernstein’s unique inclusion of asides for learning history, philosophy, and vocabulary, among other things. Young readers are taught the significance of various phrases and cultural artifacts, and older readers are reminded of all the neat things we have done throughout history. Overall a very fun book.
Did I mention it’s on BIG SALE at Amazon? You can preview the book and see how I coax readers to become learners.
“The storm had passed but the wind was still howling ferociously.”
The wind wasn’t nearly as bad as was forecast–at least not here. On the Farm it topped out at 18mph sustained, and no gusts over 30. Still. Knock on wood we haven’t had much bad weather lately so it was good practice. For a time the beep beeps warnings were being interrupted by beep beep warnings. Three and on-half inches of rain. Could have been a lot worse.
For the next couple of weeks, Big Food, Big Garden, Big Life in rural Mississippi will be featuring recipes from Clementine Paddleford’s classic American cookbook, How America Eats (1960). Paddleford revolutionized the way in which food and recipes were presented in the national media, which at the time would have been first and foremost the weekly magazines and daily newspapers. She was the first food journalist in the modern sense. She begins the Foreword to the book:
This book has been twelve years in the making. It was in January 1948 I started criss-crossing the United States as roving Food Editor for This Week Magazine–my assignment, tell “How America Eats.” I have traveled by train, plane, automobile, by mule back, on foot–in all over 800,000 miles.
–Clementine Paddleford, How America Eats, pg. v.
Indeed, she did travel by plane–her own. Unable to efficiently access some regions of the country, she got her pilot’s license, bought a plane, and flew herself to those out of the way places. Across America, she collected the recipes from a variety of kitchens: “farm kitchens, apartment kitchenettes, governors’ mansions, hamburger diners, tea rooms, and from the finest restaurants with great chefs in charge.”
Original cover art
Paddlefords’s is so much more than a cookbook. She tells the stories of the regions’ specialties, her hosts’ farms, kitchens, and lives. How America Eats thus gives us a look back in time through the lens of food and its enjoyment.
Each recipe will have an abbreviation of Clementine’s delightful introductions Clementine wrote about her host and the local area. These will be linked to the full introductions at The Old Books Blog. How America Eats is the first in a larger project there where we’ll look at the history of cookbooks and food writing. Cookbooks don’t get their due in discussions of old books, and we aim to change that.
Special note to fellow bloggers. The Old Books Blog is new. Your sharing and linking these recipes, with their invitations to The Old Books Blog, would be greatly appreciated. Thanks!
Clementine Paddleford’s classic cookbook, How America Eats (1960), begins with recipes from New England. Here, she introduces us to Mrs. Mildred M. Rutherford, “mistress” of Hyacinth House in South Woodstock, Vermont (pg. 13):
If thou of fortune be bereft
And in they store there be but left
Two loaves--sell one, and with the dole
Buy hyacinths to feed thy soul.
This quotation is the reason for the naming of Hyacinth House, the home and “inn of sorts” of Mrs. Mildred M. Rutherford of South Woodstock, Vermont.
It’s and old house, and old houses are gentle thing; this one particularly so, built to beauty in 1812. It stands high on a knoll far back from the road, a stream between. The far side faces east into pine-covered mountains, soft green against the sky.
Food bloggers! Mentions, links, and share to your social media would be greatly appreciated. Hoping to introduce The Old Books Blog to a wider audience of people interested in old books. Just getting started with the cookbooks–lots more to look at.
4 C dried peas or navy beans, washed, picked over, soaked overnight in water to cover, parboiled in the soaking water adding 1 tsp baking soda, simmered “until the skins ruffle when blown upon,” water drained off ½ C sugar ½ C maple syrup 1 Tbsp salt 1½ tsp ground ginger 1 tsp dry mustard 1 small onion 1 lb salt pork, scored Hot water
Preheat oven to 200˚. Turn drained beans into a bean pot, add sugar, maple syrup, salt, ginger, and dry mustard, bury onion deep in the beans, add salt pork, “pressing in until only the rind shows,” fill pot with hot water, cover, and bake 8 hours, keeping covered until beans are 1 hour from being done and adding additional hot water as necessary. Remove cover and allow beans to brown during the last hour of cooking.
Clementine Paddleford’s classic cookbook, How America Eats (1960), begins with recipes from New England. Here, she introduces us to Mrs. Mildred M. Rutherford, “mistress” of Hyacinth House in South Woodstock, Vermont (pg. 13):
If thou of fortune be bereft
And in they store there be but left
Two loaves--sell one, and with the dole
Buy hyacinths to feed thy soul.
This quotation is the reason for the naming of Hyacinth House, the home and “inn of sorts” of Mrs. Mildred M. Rutherford of South Woodstock, Vermont.
It’s and old house, and old houses are gentle thing; this one particularly so, built to beauty in 1812. It stands high on a knoll far back from the road, a stream between. The far side faces east into pine-covered mountains, soft green against the sky.
Food bloggers! Mentions, links, and share to your social media would be greatly appreciated. Hoping to introduce The Old Books Blog to a wider audience of people interested in old books. Just getting started with the cookbooks–lots more to look at.
2 eggs 1 C sugar 1 C cake flour, sifted 1½ tsp baking powder ½ C hot milk 1 Tbsp vegetable shortening, melted, cooled slightly ¼ tsp salt ½ tsp vanilla extract ½ tsp lemon extract
Preheat oven to 350˚. Beat eggs, then add sugar, beating in thoroughly. Sift together flour and baking powder, and stir into egg mixture. Add milk, melted shortening, vanilla extract, and lemon extract, mix quickly, turn into a greased 8-inch square baking pan, and bake about 30 minutes. Remove from oven and invert pan for 1 hour or until cake is cold.
COCOA SAUCE
Yield: 1½ cups
1 C heavy cream 3 Tbsp sugar 3 Tbsp cocoa
Combine ingredients and refrigerate “for a full 3 hours.” Whip until stiff just before serving “to give the desired consistency.”
Today at the Kid Blog at Miss Missy’s School we learn about similes and read some beautiful examples from The Animal Family, by Randall Jarrell (1965 by still in print; illustrated by Maurice Sendak, author and illustrator of Where the Wild Things Are!).
This my from my regular Monday posts featuring an old Horizon (A Magazine of the Arts) issue. Each post has the cover art and Table of Contents plus one featured article. For today’s post, I chose “What Good is Television?” by Walter Kerr. He is a critic, renowned for writing perhaps the best book ever on silent comedy, The Silent Clowns. Post links to a 3-page pdf of the article so you can read the whole thing!
The Kid Blog at Miss Missy’s School is a site just for kids (and their grownups). Each post, which I’ll be reposting here, is intended to teach kids a little something about writing, and to introduce them to some either classic children’s literature, or older stories and poems by lesser known writers.
This was the first Kid Blog post. The subject was detail, and as with all Kid Blog posts, we begin with something from Miss Missy’s School: A Pack of Farm Dogs Starts a School and then quickly go to other authors and their works.
How do writers use words to “paint” a detailed scene?
I hope you and the kids will come along and read “The Storm Had Passed” at the Kid Blog!
Miss Missy’s School: A Pack of Farm Dogs Starts a School is a steal right now at Amazon.
Only $5 for the hardcover, printed on very nice paper so Caroline’s drawings really stand out.
“Turn your leftover turkey into a Hot Brown. Thanksgiving is now over and hopefully you can sit back and relax with a full heart and great memories shared with family and friends. But if you’re left with a little more than you bargained for in terms of turkey (because we all have that family member who buys a bigger turkey than needed), we’ve got the perfect post-feast remedy for you!
“The Hot Brown has been a staple at The Brown Hotel in Louisville since the 1920s, and now you can use your leftover Thanksgiving turkey to make your own. Follow our recipe guide below to make this iconic sandwich for the whole family!
“If you’d rather have the Hot Brown in person, stop in for an overnight stay at The Brown and take advantage of our Bed and Breakfast Package, including: Overnight Accommodations; “The Classic” Breakfast for Two (alcohol excluded) at J. Graham’s Café; Valet Parking”
THE HOT BROWN RECIPE
Makes two Hot Browns
2 oz whole butter 2 oz flour 8 oz (1 C) heavy cream 8 oz (1 C) whole milk ½ C (2 oz) Pecorino Romano cheese, plus an additional 1 Tbsp for garnish Pinch ground nutmeg Salt, pepper, to taste 14 oz roast turkey breast, sliced thin 4 slices Texas toast, crusts trimmed 4 slices bacon, cooked crisp 2 Roma tomatoes, each sliced in half Paprika Parsley
Preheat oven to 350o. Melt butter in a 2-quart saucepan, slowly whisk in flour until combined and mixture forms a thick paste, “roux,” and continue to cook roux for 2 minutes over medium-low flame, stirring frequently. Whisk in heavy cream and milk into roux and cook over medium flame until cream begins to simmer, about 2 to 3 minutes. Remove sauce from flame and slowly whisk in ½ C Pecorino Romano cheese until Mornay Sauce is smooth. Add nutmeg, and salt and pepper. For EACH Hot Brown, place 2 slices trimmed bread in an oven-safe dish, “one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape,” then cover with 7 oz of the turkey. Take the 2 halves of Roma tomato and 2 toast points, and set them alongside the base of the turkey and toast. Now pour half of the Morney Sauce to completely cover the dish. Sprinkle with additional Pecorino-Romano cheese, place entire dish in oven, and bake 20 minutes, “suggested bake time.” When cheese begins to brown and bubble, remove from oven, cross 2 pieces of crispy bacon over top, sprinkle with paprika and parsley, and serve hot.
MarciaWAC has all sorts of corners of her home and mind filled with fascinating books.
East of Eden was filmed in 1954 in Mendocino, CA. In 1994 when the gentleman who compiled this magazine style book was visiting Mendocino, recording memories of the locals who could recall that time long ago when that Warner Brothers bus rolled into town. Often a local would tell him, “You should contact Professor Silva at the University of Alaska. He spent a lot of time with James Dean.”
And, so contact him he did. Professor Silva was able to provided many never before seen photographs….
I learned more about James Dean in two minutes reading MarciaWAC’s post than I’d known all my life. She excerpts quite a bit from the book in words and pictures.
My favorite seen was Dean trying to buy a Last Supper that was hanging on Gram’s wall. A must read!
As soon as I get it together we’re going to travel with Clementine Paddleford around These United States of America collecting the stories and recipes that she’ll publish in her famous cookbook, How America Eats (1960). For now, as it’s the start of candy-making season, we’ll stop in at Mrs. Baker’s farm in Freeville, New York (very close to Ithaca).
Freeville has this photo on its website. These are the real American places Clementine sought out.
“Mrs. Alwood Baker of Freeville, New York, is an expert candymaker. Chocolate dipping is one of her special accomplishments. She did her first chocolate dipping her senior year in the Home Economics Department of Cornell University.
Mrs. Baker is a farmer’s wife who once made sweets as a pin money business. Not any more. She hasn’t the time now with the 180-acre farm humming with varied activities. But at Christmas Mrs. Baker, with the help of daughter Gertrude, makes pounds and pounds of candy to fill the gift boxes. The chocolate creams are wonderful but her fudge is perfection. Soft, tongue-melting, rich as Croesus. Give the gold star to the caramel fudge, a silver star to the kind made with sour cream.
I took Trudy’s advice and got the recipe also for her mother’s nut torte. “The best thing she makes,” said the young daughter. And just for good measure I took the recipe for the steamed fig pudding that graces the Bakers’ table each Christmas Day.”
—Clementine Paddleford, How America Eats (1960)
Clementine Paddleford’s Vanilla Caramels
Yield: about 36 small pieces
1 C sugar 1 C heavy cream 1 C light corn syrup (Karo) ¼ C sweetened condensed milk ¼ C (½ stick) butter 1 tsp vanilla extract
Cook together sugar, cream, and corn syrup to thread-spinning stage (230˚ on candy thermometer). Add sweetened condensed milk and cook until a small amount of syrup forms a firm ball in cold water (240˚ on candy thermometer). Add butter and vanilla, remove from flame, stirring just enough to mix, and pour into a greased pan to cool. Cut when cold and wrap pieces in waxed paper.
Jane Herriot is the resident art and book curator at The Old Books Blog. She is always on the lookout for new and interesting things that are becoming available. She recently alerted us to the fact that an unabridged, serialized Moby Dick has begun. Check out the details at her “Weekly Whale” post.
One of the cool things about the multi-authored blog, The Old Books Blog, is that all of the authors have different areas of interest and expertise in old books. Per Ralamb, for example, is an antiquarian bookseller (his site, Rosenlunbooks) with a deep interest in the medieval and Renaissance periods. Don’t let that scare you! Each of the people who posts has a great sense of humor, too. And they love sharing the funny bits they come across. Per’s post about Fabricius highlights an oddity (to say the least).
Johann Albert Fabricius, or better known as just Fabricius was a Professor of Eloquence and Practical Philosophy in Hamburg. Various biographical sources have indicated that Fabricius library consisted of over 20,000 books which is quite an achievement. He has been described as one of the most prolific encyclopedic writers of his time period and naturally fluent in the biblical languages. … But of Fabricius enormous production, there is one title very rarely mentioned in the scholarly studies because it’s a bit odd.
MarciaWAC had a nice post at The Old Books Blog sharing a bit of the history of the dust cover. Some fun (and scandalous!) examples! Click on over. Reposts and links to The Old Books Blog are much appreciated.
Around the end of the 19th century Book Jackets were being used to protect the book bindings and wrapped around the whole book like an envelope. Void of color or decoration they were usually discarded after purchase of the book. It is rare to find this type of Book Jacket. The book jacket with the flaps became common by the late 1800’s, but still with out color or images. Later it was not uncommon to have advertisements printed on the dust covers.
From the Raleigh, North Carolina News and Observer, Friday November 28, 1958. If I’m not mistaken, I think I saw one store advertising a 9:30 closing. Gotta out do the competition.
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