Hello everyone! We had a light snowfall last night and some cold overnight temperatures. My mind wanders to days of hot, homemade bread fresh from the oven and a hot stew on the stove - just the type of hearty meal many of our ancestors would have warmed up to! So for today, I have chosen to include two recipes to help you do just that, and hopefully these will bring back fond memories of a nice warm kitchen with pleasing aromas after a hard day of chopping firewood, feeding the animals, or perhaps some good sledding! Here are the recipes as printed (notes are mine but use your own good judgement!), and they should be easy enough to adapt to modern methods as necessary. Remember to consider food allergies and be sure to cook all items to a safe temperature!
From the Outlook Club Cook Book, September 1926:
"Bread Made From Rolled Oats"
Scald 2 cups of rolled oats with 1 quart of boiling water. To this add 1 tablespoon of butter, 1 teaspoon of salt, and 1 cup of molasses. Set aside until cooled, then add 2 quarts and 1 pint of bread flour and 1 yeast cake. Let rise overnight. In the morning place in three pans and when well risen bake 1 hour or perhaps a little longer. Recipe by M.E.G.
Notes: Try using quick oats. Use a butter substitute if desired. All-purpose flour will also work if bread flour is not available. Use one package of yeast instead of a yeast cake, following directions on the package. Bread or loaf pans should be greased and floured or sprayed with a baking spray that includes flour. I suggest baking the bread around 350 degrees until it is nicely browned and pulls away from the sides of the pan.
From The Laurel Club Cook Book, 1940:
"Barley Vegetable Chowder"
1/2 cup of barley soaked overnight.
Boil with 2 quarts of water and 1 onion.
Then add 1 cup of chopped carrots, 1 1/2 cups chopped potato, and 1 cup tomato.
Season with salt, butter and just before serving add 1 cup of milk. Recipe by Gertrude MacNeill.
Notes: Drain the barley before boiling. Dice the onion. You can cube or slice the potato and carrot into small pieces. Use diced canned tomatoes (drained). Season to taste, and use a butter substitute if necessary. Make sure everything is well heated through after adding the milk.