The Classic Hoosier Cookbook

Description

Long before there were television channels devoted to cooking or eating strange new food, the art of cooking could be found right in your own hometown. Beloved and at last back in print, The Classic Hoosier Cookbook is a treasure trove of mouthwatering recipes handed down from generation to generation by Hoosiers across the state. This cookbook has it all: the best biscuits ever; delicious casseroles for every occasion; page after page of tasty, time-tested desserts; and a zillion ways to turn beef, pork, and poultry into truly memorable feasts. There's everything from an elegant Salmon Newburg to Polly's Squirrel Roast, always "best to eat while still hot enough to burn your hands," to making dandelion wine from scratch (be patient), and don't dare miss that astonishing recipe for Sugar Cream Pie, first made in 1816!

This is a timeless compendium for everyone, showing us food as it used to be and how it should be prepared. The nearly 1200 recipes in The Classic Hoosier Cookbook will intrigue, entertain, and satisfy all.

Table of Contents

Foreword by Mary E. Fuqua

Preface

Appetizers and Beverages

Soups, Stews, and Chowders

Salads and Salad Dressings

Vegetables

Beef and Pork

Poultry, Fish, and Wild Game

Cheese, Eggs, and Meat Accompaniments

Cereals and Pastas

Breads, Rolls, and Sandwiches

Cakes and Cake Frostings

Pies

Desserts

Cookies and Candy

Food Preservation

Cooking for a Crowd

Old-Time "Receipts"

Index

Sujets

• American Cooking
• Ethnic Cooking
• Regional cooking
• Cooking

Informations

• Publié par: Indiana University Press
• Date de parution: 15 avril 2018
• Nombre de lectures: 0
• EAN13: 9780253033475
• Langue: English
• Poids de l'ouvrage: 2 Mo

Extrait

The Classic Hoosier Cookbook
The
Classic Hoosier Cookbook
Edited by
Elaine Lumbra

Illustrated by Jackie Lacy
Indiana University Press
This book is a publication of
Indiana University Press
Office of Scholarly Publishing
Herman B Wells Library 350
1320 East 10th Street
Bloomington, Indiana 47405 USA
iupress.indiana.edu
Quotation on page 211 is from Rachel Peden, Speak to the Earth , p. 35. Copyright 1974 by Rachel Peden. Reprinted by permission of Alfred A. Knopf, Inc.
2018 by Indiana University Press
Originally published as The Hoosier Cookbook ,
1976 by Indiana University Press
All rights reserved
No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher. The paper used in this publication meets the minimum requirements of the American National Standard for Information Sciences-Permanence of Paper for Printed Library Materials, ANSI Z39.48-1992.
Manufactured in the United States of America
The Library of Congress has cataloged the original edition as follows:
The Hoosier cookbook.
Includes index.
1. Cookery, American-Indiana. I. Lumbra, Elaine.
II. Lacy, Jacqueline.
TX715.H7855 641.5 9772 75-31420
ISBN 0-253-13865-5
ISBN 978-0-253-03277-5 (hdbk.)
ISBN 978-0-253-03343-7 (pbk.)
ISBN 978-0-253-03346-8 (ebk.)
1 2 3 4 5 23 22 21 20 19 18
Contents
Foreword by Mary E. Fuqua
Preface
Appetizers and Beverages
Soups, Stews, and Chowders
Salads and Salad Dressings
Vegetables
Beef and Pork
Poultry, Fish, and Wild Game
Cheese, Eggs, and Meat Accompaniments
Cereals and Pastas
Breads, Rolls, and Sandwiches
Cakes and Cake Frostings
Pies
Desserts
Cookies and Candy
Food Preservation
Cooking for a Crowd
Old-Time Receipts
Index
Foreword
To read through Indiana s bicentennial cookbook, with all of its delicious associations, is to reconstruct the state s bountiful heritage. Man has cooked here for much longer than two hundred years. In lands already under cultivation the earliest explorers found prospects of wealth almost as appealing as those promised by the fur trade. Their first attempts to mix the corn, the wild game and fish, and the alien plants in the American Indian s diet with the dishes of their homelands came from necessity. But with generous dashes of French, English, Scotch-Irish, Creole, and Swiss ingenuity, Indiana pioneers and settlers rapidly made this bounty from land and water their own. The later flavors of German, Polish, Hungarian, Slavic, and Italian cooking brought cuisines of the world to Indiana s kitchens.
Yet how could it have evolved any other way? The ingredients were here. Indiana s soils and climates promised and produced the meats, poultry, and dairy foods that are based on its famous grains. Fruits and vegetables, wild game and fish were abundant. First linked strongly to the South through its settlers, its rivers and canals, Indiana s trade expanded to the Eastern Seaboard with the coming of the railroads. Eventually, the state s central location in the nation s transportation system brought quickly to our markets foods that we could not produce here.
The sciences of food and agriculture have played a major role in this rich heritage. The late nineteenth century saw the beginning of experimental work in agriculture that has improved farm production and farm life throughout the world. Purdue University, as part of the land-grant system, has fostered research that may alter the present world-wide problems of hunger and poor nutrition.
The Cooperative Extension Service, in turn, has transformed the results of this research into practical information and applications. From its beginnings the Extension Service has provided informal education for Indiana residents. The Indiana Extension Homemakers Association, whose members have shared their recipes in this book, includes approximately 3,000 clubs with 55,000 members.
Food is one of the great joys of life. It does not take long for homemakers to transform the benefits of science into an art. Prized recipes have long been the best of the tried-and-true-mother s secret ingredients, the State Fair s awards, the fastest disappearing dishes at family reunions. Even masters of haute cuisine acknowledge their debt to those who have preserved these family recipes on paper instead of carrying them, tantalizing and unreliable, in the memory.
Nevertheless, the tried-and-true is changing, too. Just as the European ethnic cuisines enlivened Indiana menus earlier, now we are even more receptive to experimentation. With the recipes of our Asian, African, and Latin-American friends, we are heading in new directions. Then, too, women are discovering that many men share their enjoyment of cooking. Young people, especially, are rekindling the pride in starting from scratch and the interest in the cooking methods and ingredients of yesteryear. We are rediscovering the need for, and the sense of achievement from, growing and preserving our own food.
Have we come full circle then? In a way, yes. Like our ancestors, we still seek the good life. If, in the vast storehouse of experience, education, and technology that we have built over two centuries, we have found some ingredients for the good life, we should certainly preserve the recipes.
M ARY E. F UQUA Assistant Director Cooperative Extension Service Purdue University
Preface
Indiana means the land of the Indians. From whence came the name Hoosier? Many believe it came from the greeting, Who s Yere? , extended to visitors who might come to a cabin after dark. Others believe it began with an early contractor named Hoosier whose workers were called Hoosier men. Still others believe it originates from the term Husher, as that term was used in reference to strong and husky men, especially rivermen, who could often hush their opponents. Whatever the origin, few will deny that the term today stands the world around for both hospitality and friendliness.
With homemakers this friendliness often extends from one home to another with the exchange of a favorite recipe. There are many who believe that an unshared recipe is a poor thing. Thanks are due the over 8,000 extension homemakers, representing most of the counties in Indiana, who submitted recipes for sharing. It is sincerely regretted that space restrictions limited the number of recipes actually printed.
The pages of The Hoosier Cookbook are filled with favorite recipes which have stood the test of both time and kitchen testing and bear the endorsement of the homemaker submitting the recipe. The bits and pieces of history, Hoosier farm wisdom, and culinary folklore have been included in the hope of providing a nostalgic dimension to your recipe reading.
Bloomington, Indiana
E LAINE L UMBRA
The Classic Hoosier Cookbook
Appetizers and Beverages

Eye-catching appetizers serve to stimulate both hunger and conversation. They should have character, but not be rich and filling, because they are intended to whet, not satisfy the appetite. Remember to serve cold appetizers crisp and cold and hot appetizers really hot.
The offer alone of a cup of cheer-a cup of coffee, tea, milk, or spirits-makes guests feel welcome.
Appetizers
BISCUIT CANAPES
2 pkg. large biscuits
2 sticks butter
2 4-oz. pkg. Roquefort or blue cheese
Cut biscuits into halves and the halves into thirds. Melt butter in pan, add crumbled blue cheese. Spread over the bottom of a large flat pan and put biscuit pieces on top. Bake 10 to 12 min. at 375 to 400 . Makes 120 bite-size canap s.
Mrs. James Garwood Marion County
CHILI NUTS
4 T. butter or margarine
1 envelope Chili-O Mix
2 12-oz. cans cocktail peanuts (or mixed nuts)
Melt butter in large shallow baking pan; add nuts, stirring to coat with butter. Sprinkle contents of Chili-O Mix over nuts. Heat at 250 for 30 min. Stir occasionally.
Betty Ratliff Hendricks County
CHEESE PUFFS
2 c. grated sharp cheddar cheese
1 c. flour
t. paprika
c. butter or margarine
3-4 doz. small stuffed olives
Mix first 4 ingredients well and chill. For each puff use 1 t. of the above mixture and shape in ball. Punch hole in center to make deep depression, insert olive and shape around olive to fully cover. Bake at 400 for 15 min., or until light brown. Makes 3-4 dozen.
Mrs. Dwight Amstutz Adams County
CHESTNUT CANAPES
1 can whole water chestnuts
Bacon slices
c. catsup
c. brown sugar
Wrap water chestnuts in bacon strips and tack with toothpicks. Bake 30 min. at 350 . Make mixture of catsup and brown sugar. Mix well; dip canap s, and bake 20 min. more.
Donna Floyd Vanderburgh County
HAM ROLL-UPS
1 3-oz. pkg. cream cheese
2 T. sour cream
1 T. dried parsley
t. horseradish
1 3-oz.pkg. thinly sliced smoked ham or dried beef
Mix all the ingredients except ham. Place a small amount of cheese mixture on a piece of ham and roll starting with a corner of the meat. Secure with toothpick.
Patricia Harmon Harrison County
HOT PRETZELS
1 envelope yeast
1 c. warm water
1 T. sugar
1 t. salt
3 -4 c. flour
1 beaten egg
coarse salt or table salt
In a bowl, dissolve yeast, sugar, and salt in warm water. Stir in flour. Put on floured board and knead 10 min. Pinch off small strips of dough, roll into ropes (about