Category Archives: Friday Foodie

Friday Foodie: Crumbs in the Cream

Homespun Ice Cream
Mrs. Twidale, Lost Cabin

Dry whole wheat muffins or bread and put through fine food chopper. To one cup of the crumbs, add one cup of brown sugar, one quart of thin cream, two teaspoons vanilla, few grains salt and a quarter cup of coconut or nuts ground with the crumbs. Freeze.

As odd as this recipe sounds to modern American palates, it dates back to Victorian England and has a strong following in modern Ireland where it is best known as brown bread ice cream. The question is, how did it come to Fremont County in 1929?

Twidale 2

Ethel’s recipe for ice cream appears on the very bottom of the front page of this Fremont County Extension newsletter as a part of their suggested Thanksgiving Menu. (WSA Fremont County Clerk, Home Demonstration Agent Annual Report, 1929)

Mrs. Ethel Cleworth Twidale was born in England in 1880. She married Joseph W. Twidale on March 12, 1910 in Manchester, England. Their honeymoon must have been their voyage to the US, because they arrived New York City in April and were in West Casper, Natrona County, Wyoming, just in time to be enumerated in the Federal census on May 12-14.

Twidale NY Passenger List from Ancestry copy

Joseph and Ethel arrived in New York on April 2, 1910 on the ship Campania. They gave their destination as Casper, Wyoming. (New York passenger List, Ancestry.com)

Born in 1877, Joseph was the 2nd son of a farmer with 8 other children. Ethel interesting is listed as a “spinster” on her marriage record. She was 30 years old at the time. The couple followed Joseph’s younger brothers Samuel and Frank who came to America in 1905 and settled in Natrona County. In 1915, the couple became US citizens and in 1916, they proved up on their homestead just across the Fremont-Natrona County line from Lysite.

Twidale

County and State Extension Agents often asked for volunteers to allow them to demonstrate new techniques, methods or skills to the local community. The Twidale’s home was used to model landscaping and home beautification by planting native trees and shrubs. The county agent’s 1929 report included the site plan and a photo of the property before work began. (WSA Fremont County Clerk, Home Demonstration Agent Annual Report, 1929)

The family agreed to allow the State Forestry Extension Agent to use their newly built log home to demonstrate ranch beautification. A plan for the planting of trees, bushes, flowers and a clover lawn were included in the Fremont County Extension Agent’s 1929 annual report.

Later in life, the couple moved to Billing and lived on Wyoming Avenue. Joseph died in early 1954 and Ethel in 1959. Both are buried in Billings.

Advertisements

Leave a comment

Filed under Friday Foodie

Friday Foodie: “Putting Up” For The Winter

Fall is definitely in the air in Wyoming. And with snow once again falling in the mountains, its only a matter of time before it begins to fall (in earnest) on the plains. Once upon a time, this would have sent the housewife running to her pantry and cellar to recount her food stores one more time. Thanks to modern conveniences like grocery store, freezers and refrigeration, few of us must rely solely on our gardening and preserving skills these days.

In the late 1980s, the Wyoming Homemaker’s Extension Club collected oral histories from many of their long time members about their involvement in the extension service and how the programs influenced their lives. Many of the ladies also shared how homemaking and housekeeping had changed during their life. For Peggy Nelson, the interview was a way to pass on some of her extensive knowledge about preserving food to the next generation of homemakers.

[I] learning how to can and preserve food… [from] two expert teachers: my mother, Mabel Wood, and Al’s mom, Fern Nelson. Both know how to have cellars full of food by the time winter came.

We tried not to waste anything. A good root cellar was a must in those days. That’s where you kept all your food for the wintertime.

The equipment I used in canning was glass quart or pint jars that used zinc lids with glass liners and rubber rings. Later I used the metal rings and lids. I used a cold packing method. I used my boiler and a wooden rack Al made for the bottom. The jars were sealed and put into the warm water and brought to a boil for a certain length of time depending on the content. I never did use a pressure cooker.

I canned, first blanching the vegetables and cooking and putting them in the jars for the cold water packing. The meat I fried a little bit on both sides and then used the brown gravy in the pan to put in the jars and cold packed. Salt was added to the meat and vegetable jars before sealing. Fruit was canned by open kettle in a light or heavy syrup and put into hot sterilized jars and sealed. Sugar was the main sweetener. Jams, jellies and butters were sealed with a thick layer of paraffin and capped.

Unidentified woman working in kitchen, ca 1924. (WSA Sub Neg 24638)

Unidentified woman working in kitchen, ca 1924.
(WSA Sub Neg 24638)

I made pickles. The quick kind was sliced or chunked and put into jars and hot vinegar and spices poured over them and sealed. These were cooked a little bit before putting in the jars. Fruit or vegetable relishes were also cooked before canning by open kettle method and canned in jars and sealed. Vegetables could be stored in crocks or wooden barrels in a brining method such as cucumbers, sauerkraut, roasting ears, green beans. A brine to float and egg was used. The crocks were set in the cellar on shelves with a cloth covered weight put on the top to keep the vegetables under the brine. A clean cloth was placed over that to keep the contents clean. The crocks were checked often and the weights, whether a plate or a wooden plank, and cloths were washed and replaced regularly.

Many spices were used for pickles; black and white pepper, mustard seed, garlic, turmeric, cloves, cinnamon, sugar and dill and a good vinegar. Fruit pickles could also be stored in crocks. For example, crab apples were simmered in a sugar and spice vinegar until tender and poured into a crock and covered with a cloth and a weight. Cucumbers could be pickled by first brining then freshening in several cold waters and several day of a sweet vinegar poured over hot, each day then weighted and covered.

Irrigated Garden, YU Ranch, Big Horn County, WY (WSA J.E. Stimson Collection Neg 624)

Irrigated Garden, YU Ranch, Big Horn County, WY
(WSA J.E. Stimson Collection Neg 624)

Onions were also fixed by blanching quickly and covering with a sweet or sour vinegar to taste. Green peppers, blanched and stuffed with shredded cabbage, could be placed in crocks and a salt and vinegar brine poured over them. Grape leaves were put in the bottom and top of crocks of dill pickles and between and on top along with the dill heads. Mixed spices were added if desired along with garlic and horseradish with a salt vinegar water brine and covered and stored in a coolish warm place. Granite or enameled pans or kettles were the best to use when heating the vinegar in pickle making.

In drying food. I dried corn, peas, apples, plums and squash. These were prepared and dried in the sun. The vegetables were blanched lightly.

Apples were peeled and put in salt water to keep from turning dark. Plums were pitted and squash sliced thin. All were laid on sheets of cloth in the sun or attic and covered to keep clean for several days, turning or stirring occasionally. They were stored in cloth sacks and hung in a dry place.

"Apples at Uncle Dunc's on Sybille." Duncan Grant planted the first apple orchard in Platte County. (WSA Grant Collection Print 5)

“Apples at Uncle Dunc’s on Sybille.” Duncan Grant planted the first apple orchard in Platte County.
(WSA Grant Collection Print 5)

Some vegetables such as carrots, turnips, rutabagas and beets could be put in boxes or barrels with layers of clean sand and stored in the cellar. Cabbage heads were pulled, wrapped in paper and hung in the cellar, heads down or laid on shelves. Apples were wrapped individually and layered in a box or tub and a lid laid over the top and stored in the cellar. Pumpkins, melons and squash could be buried in the oat bin, or kept in a dry place away from freezing.

Peggy goes on to discuss other methods of food preservation, but we’ll keep those for another time.

Do you remember helping your mother or grandmother fill the pantry and cellar? What were some of the family staples? Do you continue the tradition?

__________

(A big thanks to Clara Varner who asked last year about pickling and fermentation. It took a bit of digging to find a good source in the collection, but we hope Peggy Nelson’s knowledge inspires you.)

***** These memories are intended to be of historical interest only. Please use modern preservation methods recommended by the Wyoming Extension Service, especially when canning meats and non-acidic foods. ****

Leave a comment

Filed under Friday Foodie

Feeding Their Wards: Farming at WY State Institutions, 1931

Its been a while since we had a Friday Foodie post, so without further adieu…

It was a big job keeping the inmates at Wyoming’s institutions fed during the lean years of the Great Depression. Nearly every state institution had a farm operation in the 1930s. This allowed them to be nearly self-sufficient. Some even turned a profit on the food and forage they produced. They used the cheap and abundant inmate labor to reduce production  costs. The symbiosis benefited the inmates by teaching them a trade and building their confidence and sense of responsibility. These photos and accompanying information come from a state institutional survey photo album complied by the state in 1932. Several copies are on file in the Wyoming State Archives collection.

The Wyoming State Hospital in Evanston was the crown jewel of the productive institutions during the early 1930s. In an effort to provide affordable, quality food for the institution, a dairy herd was established in 1922.

Dairy Barn and herd at WY State Hospital (WSA BCR State Institutional Survey Album 47b)

Dairy Barn and herd at the Wyoming State Hospital
(WSA BCR State Institutional Survey Album 47b)

By 1930, this herd of registered Holstein cattle had grown to 41 cows whose anticipated production for the year would top 600,000 pounds of milk (approximately 75,000 gallons.) Not only did this supply the hospital with its entire dairy needs, it provided an income from the sale of surplus dairy goods and animals, which helped to defer other costs. The herd was regarded as one of the best in the Inter-mountain region. One of thier prize bulls was loaned to the University of Wyoming’s Stock Farm at Afton to help improve its Holstein herd.

5-year-old Champ C Class Producer of the US 1930 Holstein at the WY State Hospital, 1931 (WSA BCR State Institutional Survey Album 56a)

This 5-year-old Holstein cow in the State Hospital herd was named 1930 Champion C Class Producer of the United States. That year she produced nearly 12 gallons of milk per day!
(WSA BCR State Institutional Survey Album 56a)

In addition to the cattle herd, the State Hospital also kept a large flock of chickens to provide all of the eggs and meat served at the hospital. A large garden plot behind the superintendent’s residence supplied all of the vegetables used by the institution. The grain and hay fed to the animals was produced on the 550 acre farm purchased in 1919.

In 1929-30, the farm produced:

Hay 880 tons
Grain 8879 bushels
Rutabagas 225 tons
Cabbage 61 tons
Potatoes 9,000 bushels
Milk 884, 000 pounds (about 110,500 gallons)
Eggs 10,500 dozen
Meat 117,000 pounds

Flock of White Leghorn chickens in front of Chicken house at the Wyoming State Hospital in 1931. (WSA BCR State Institutional Survey Album 57b)

Flock of White Leghorn chickens in front of Chicken house at the Wyoming State Hospital in 1931. The chicken house behind them was constructed in 1930 to house 1,200 to 1,400 chickens.
(WSA BCR State Institutional Survey Album 57b)

All was not roses, though. The pigpens were unfortunately located directly behind the main building. The hospital secured $3,000 in 1931 from the State Legislature to construct new pens and move the swine down wind from the buildings to cut down on the odor permeating the site.
Pig pens at WY State Hospital, to be moved in 1932, 1931 (WSA SOS State Institutional Survey Album 42a)

Pig pens at Wyoming State Hospital in 1931. They were to be moved farther away (and up wind) from the main buildings in 1932 because of the stench.
(WSA SOS State Institutional Survey Album 42a)

The Industrial Institute (now called the Boy’s School) in Worland also maintained a productive and lucrative farming operation manned by inmates and was a model of institutional self-sufficiency. The mainstay of the Industrial Institute was its Hereford cattle feed operation. Cattle were purchased on the open market and then fattened for sale in their lots. The institution made a concerted effort to not compete with local farmers in the marketplace. A dairy herd, flock of sheep, hogs, and chickens rounded out the livestock operation at the institution.
Cattle feeding pens at the Wyoming Industrial Institute (now Boys' School) in 1931 (WSA BCR State Institutional Survey Album 91b)

Cattle feeding pens at the Wyoming Industrial Institute (now Boys’ School) in 1931. These Hereford steers were fattened at the Institute then sold. Feed lot operation and livestock management was seen as a business/occupational skill for the boys. 
(WSA BCR State Institutional Survey Album 91b)

Extensive gardens and large fields of sugar beets for livestock forage were also planted and the boys were employed in a small, on-site cannery where they preserved the bounty for use over the winter. This institution in particular saw their farm and livestock operations as tools to teach their wards, boys ages 16-25, life skills and a useful trade.

Back of Main Old Building showing attendant's garden, WY Industrial Institute, 1931 (WSA BCR State Institutional Survey Album 97b)

Back of Main Old Building showing attendant’s garden, Wyoming Industrial Institute, 1931. That year, the institution was able to raise nearly all of the food for their wards and sold the surplus for a staggering $86,700.
(WSA BCR State Institutional Survey Album 97b)

All told, sale from the excess products equaled $86,700 for the 1928-1930 biennium, more than $1.1 million dollars today! In fact it was so productive that little more than building funds and partial wages were needed from the State budget to run the entire institution by 1930, amounting to just $54,150 that year. If you account for inflation, that would be approximately $700,000 today.

The Girl’s Industrial Institute (now called the Girl’s School) in Sheridan, was a newcomer to the State, having been establish in 1920. Still, by 1931 almost all of the dairy, chicken and eggs, and many of the vegetables consumed by the 50 girls residing there were produced on site. Much of the hay and grain for the livestock was also raised on site. Like the Boy’s School, the Girl’s School used inmate labor to not only keep costs low but to provide instruction.

Chicken coop built in 1931, Girl's Industrial Institute, 1931 (WSA  BCR State Institutional Survey Album 109a)

This “thoroughly modern” chicken coop built in 1931 at the Girl’s Industrial Institute (now Girls’ School)
(WSA BCR State Institutional Survey Album 109a)

Even the Sheridan County Fish Hatchery boasted a large vegetable garden and pasture.
Barn and garden, Sheridan County Fish Hatchery, 1931 (WSA SOS State Institutional Survey Album 65)

Barn and garden, Sheridan County Fish Hatchery, 1931
(WSA SOS State Institutional Survey Album 65)

The State Tuberculosis Sanitarium (now the State Retirement Home) in Basin used its crops in a slightly different way. Because their wards were usually unable to work outdoors due to their respiratory condition, they did not have the cheap, abundant labor like the other institutions. No livestock was kept on site as they would have aggravated the delicate systems of the patients. Still, they planted acres of alfalfa and long rows of trees to keep the dust down for their patients.
WY Tuberculosis Sanitarium, 1931 (WSA SOS State Institutional Survey Album 122a)

WY Tuberculosis Sanitarium, 1931
(WSA SOS State Institutional Survey Album 122a)

What about the Wyoming Honor Farm outside of Riverton? Originally called the Penitentiary Farm, the 880-acre parcel was purchased by the Legislature in late spring 1931 and did not become fully functional for a couple of years. The original buildings were little more than shacks and inadequate for occupation, much less security. Most of 1931 was given to building a dormitory and an adequate water system, both completed with inmate labor from the State Penitentiary in Rawlins. They did manage to harvest 40 acres of sugar beets, their only product that first year, with plans to greatly increase production in the following years.

Penitentiary Farm showing on of the original buildings (right) and dormitory under construction (center), Riverton, June 1931 (WSA SOS State Institutional Survey Album 27a)

Penitentiary Farm showing on of the original buildings (right) and dormitory under construction (center), Riverton, June 1931
(WSA SOS State Institutional Survey Album 27a)

1 Comment

Filed under Friday Foodie, WSA Collection Highlights

Friday Foodie: Sunshine

This time of year, it seems like summer will never come. How about a little sunshine on a plate to brighten up the day for today’s Friday Foodie?

Elizabeth M. Stone of Evanston, Wyoming, contributed her recipe for sunshine to the Presbyterian Aid Society’s Evanston Cook Book of Tested Recipes. It was included in their 1914 “revised, enlarged and improved” second edition. It is unclear why Mrs. Stone called this cherry jam “sunshine” but it sure sounds like it would taste like a bit of summer on a dreary day.

The Evanston Cook Book of Tested Recipes, 1914 (WSA PAM 641.5 P928)

The Evanston Cook Book of Tested Recipes, 1914
(WSA PAM 641.5 P928)

Sunshine

3 pints sugar
3 pints cherries
1 1/2 pints currant juice

Boil sugar in a little water until it threads, add the pitted cherries, not using the juice from the pitting, and boil until clear, then add currant juice and boil until it jells.

Leave a comment

Filed under Friday Foodie

Friday Foodie: Butterscotch

Today’s Friday Foodie feature come to us from the hand of Francis Eliza Chassell. In 1916, when she was 8 years old, she contributed her recipe for butterscotch candy to The Gillette Cook Book.[1]

Francis was born in Gillette and grew up on the family ranch. She taught in the county after graduating from Campbell County High School. After a couple of years, she decided to continue her education and attended Cornell College in Iowa, where she later married. Francis passed away in 2001.

A heavy wheat crop on the Chassell ranch in 1928. (WSA Kuska Neg 555, photo by Val Kuska)

A heavy wheat crop on the Chassell ranch in 1928.
(WSA Kuska Neg 555, photo by Val Kuska)

Francis’s father Harry J. Chassell was a long time Wyoming legislator serving in the House of Representatives 1909-1913, the Senate 1915-1923, and the House again 1933-1937. Chassell introduced the bill creating Campbell County, which he later represented, in 1911. According to White Eagle, the publisher of the cookbook, Chassell remained grounded, despite his political career. “H.J. Chassell who helps his wife with a day’s washing, cleans stalls or brands calves, has served two terms in the legislature and one as State senator.”

—————-

Butterscotch

Boil together a cup of sugar or maple syrup; 1/2 cup butter, tablespoon vinegar, 1/4 teaspoon soda. When syrup will snap when tested in water pour on buttered plates to cool.

—————-

1. The Gillette Cook Book was reprinted in 1965 by the Campbell County Historical Society. Copies are still available through the Campbell County Rockpile Museum.

Leave a comment

Filed under Friday Foodie

Friday Foodie: Amber Marmalade

Citrus fruit is in season, so how about a recipe to use it! Today’s Friday Foodie recipe comes from Ida D. Foote by way of The Evanston Cook Book of Tested Recipes collected by the Presbyterian Aid Society in Evanston, Wyoming, in 1914.

The four 'Foote' cousins -  Sybil, Helen, Ida, Grace, photo by Charles S. Baker, ca 1915. (WSA Sub Neg 6186)

The four ‘Foote’ cousins – Sybil, Helen, Ida, Grace, photo by Charles S. Baker, ca 1915. 
(WSA Sub Neg 6186)

Ida D. Foote was the daughter of Mark W. and Rose M. Foote. She was born in Indiana in 1878, the oldest and only girl of their four children. In 1916, she married Van A. Rupe in Evanston.

Ida's marriage announcement as published in the Wyoming Press 7-6-1916, p1

Ida’s marriage announcement as published in the Wyoming Press 7-6-1916, p1

Miss Foote contributed several recipes to the book, but today’s feature is her Amber Marmalade.

Shave 1 orange, 1 lemon and 1 grapefruit very thin, rejecting nothing but seeds and core. Measure the fruit and add 3 times the quantity of water. Let stand in an earthen dish over night, and the next morning boil for 10 minutes. Stand another night and second morning add part for part of sugar and fruit. Boil steadily until it jellies. This makes 12 glasses.

Leave a comment

Filed under Friday Foodie

Friday Foodie: Cooking for a Crowd

Are you expecting a crowd for Christmas Dinner? Maybe this recipe for Gingerbread from the US Army’s official recipe book will help. After all, they are experts at feeding a crowd.

War Department Technical Manual TM-10-412, 1946  (WSA 641.5 W37)

War Department Technical Manual TM-10-412, 1946
(WSA 641.5 W37)

 

Army Recipe Book, TM 10-412, gingerbread deriv

Gingerbread

1 pound shortening
1 1/2 pounds sugar, granulated
5 eggs
1 3/4 quarts molasses
4 1/2 pounds flour, sifted
3/4 ounce baking powder (2 mess kit spoons)
1 1/2 ounces baking soda (2 1/2 mess kit spoons)
1/2 ounce salt (1 mess kit spoon)
1 1/4 ounces ginger (5 mess kit spoons)
1/2 ounce cinnamon (1 mess kit spoon)
1 1/2 quarts water

1. Stir shortening until soft and smooth.

2. Add sugar gradually; mix throughly.

3. Add unbeaten eggs a few at a time, beating after each addition until well mixed. Beat thoroughly at this stage to insure light, tender cake.

4. Add molasses and beat well.

5. Sift flour, baking powder, soda, salt, ginger, and cinnamon together twice.

6. Add dry ingredients and water alternately to egg and sugar mixture, first adding about 1/3 dry ingredients, then 1/2 water, then another 1/3 dry ingredients and remaining water and dry ingredients.

7. Mix thoroughly but avoid over mixing.

8. Place in greased sheet pans. Bake in moderate oven (350 F) for 30-35 minutes or until done.

Note: This recipe makes 2 sheet pans (18 x 26 x 1 inches) or 7 loaf pans (9 7/8 x 4 1/4 x 2 3/4 inches) or 200 individual cakes 3 inches in diameter.

Yield: 100 servings, each 3 1/2 x 2 1/3 x 1 1/4 inches.

Leave a comment

Filed under Friday Foodie

Friday Foodie: Estelle Reel Meyer’s Fruit Cake

Today’s Friday Foodie recipe comes from the scrapbook of Estelle Reel Meyer, the nation’s first woman elected to public office in the United States (Wyoming’s Superintendent of Public Instruction 1894-1898) and Director of Indian Education for the Bureau of Indian Affairs 1898-1910. Her extensive and eclectic scrapbooks also contain various beauty remedies and exercises, eye wash prescriptions and a recipe for a cholera cure.

Estelle Reel Meyer, 1890s (WSA No Neg)

Estelle Reel Meyer, 1890s
(WSA No Neg)

Meyer, Estelle Reel, scrapbook recipe for fruit cake, nd

Estelle’s Fruit Cake

1 pound of sugar
1 pound and a half of flour
16 eggs
Brandy, quarter of a pint
Raisins, 4 pounds
Currents, 2 pounds
1 1/2 teacups molasses
1 spoon full of soda
1 spoon full of cinnamon
1 spoon full of cloves
1 spoon full of nutmeg

Bake 4 hours if all put in one cake.

Leave a comment

Filed under Friday Foodie

Friday Foodie: Governor’s Mansion Hollandaise Sauce

In 1965, First Lady Martha Close Hansen helped to compile a cookbook full of Wyoming family recipes for the 75th anniversary of statehood. This was a special anniversary for Wyoming as there were still many people living who had either seen the original statehood celebration or had heard about it from those who had lived it.

Publicity photo for the Cooking Wyoming cookbook. Mrs. Martha Hansen and three ladies all dressed in period dresses in the Historic Governor's Mansion. The Hansens lived in the house from 1963 to 1967. (WSA Cheyenne Star P83-11/269)

Publicity photo for the Cooking in Wyoming cookbook. Mrs. Martha Hansen and three ladies all dressed in period dresses in the Historic Governor’s Mansion. The Hansens lived in the house from 1963 to 1967.
(WSA Cheyenne Star P83-11/269)

One entire section of the book was dedicated to Wyoming’s first ladies’ recipes and included submissions from Mrs. Robert D. (Julia) Carey, Nellie Tayloe Ross, Mrs. Frank (Jean) Emerson, Mrs. Leslie (Margaret) Miller, Mrs. Nels (Marie) Smith, Mrs. Lester (Emily) Hunt, Mrs. Frank (Alice) Barrett,  Mrs. C.J. (Mabel) Rodgers, Mrs. Milward (Lorna) Simpson, Mrs. Joe (Winifred) Hickey, Mrs. Jack (Leona) Gage,  and  of course Mrs. Cliff (Martha) Hansen.

Cooking in Wyoming, 1965 (WSA 641 H249)

Cooking in Wyoming, 1965
(WSA 641 H249)

Hollandaise Sauce (submitted by Martha Hansen)

When we first came to the [Governor’s] Mansion, Mrs. Conroy, our housekeeper, said that she would try to cook anything we asked her to, except Hollandaise Sauce. We tried this recipe and she has made it successfully every time. We serve it often with vegetables. 

1/2 cup butter  or margarine
1/4 cup hot water
4 egg yolks
2 tablespoons lemon juice
1/4 teaspoon salt
Dash of cayenne

Melt butter or margarine in top of double boiler over simmering water; stir in hot water. Remove top from heat and set on work surface. Add unbeaten egg yolk all at once; beat with electric or rotary beater 2-3 minutes, or until mixture is almost double in bulk. Stir in lemon juice, salt and cayenne.

Place over simmering water again; cook, stiring constantly, 5 minutes, or until thickened.

(Be sure water in lower part does not touch bottom of upper part or boil at any time during cooking.)

Remove sauce from heat; let stand, uncovered until serving time. To reheat: Place over simmering water again and stir lightly for 2-3 minutes (In reheating, sauce may lose some of its fluffiness but it will keep its golden rich creaminess.)

Fake Hollandaise

If you are in a hurry.

3/4 cup mayonnaise
1/3 cup milk
Salt and pepper
1 teaspoon lemon juice

Cook milk and mayonnaise together in top of double boiler for 5 minutes, stirring constantly. Add lemon juice, salt and pepper; stir.

Leave a comment

Filed under Friday Foodie

Friday Foodie: Wyoming Cow-Belles’ Steak and Fried Chicken

In 1940, the Wyoming Cow-Belles (now the Wyoming CattleWomen)  were organized as the ladies auxiliary to the Wyoming Stock Grower’s Association. According to their website:

Organized on June 6, 1940 as Wyoming’s Cow-Belles, the original group was headed by Charlotte Snodgrass and consisted of ladies who wanted to do more for the livestock industry. In 1992 our name changed to Wyoming CattleWomen, Inc. to reflect the more professional organization we have become. The primary goal of Wyoming CattleWomen has not changed throughout the years — to maintain and increase the demand for beef and to promote a positive image of our industry.

In 1948, the ladies gathered together some of their favorite recipes and published their first cookbook. The recipes include instructions for preparing everything from stew and steak to cakes and pickles. With so many great ones to choose from, today is a two-fer: steak and fried chicken.

Wyoming Cow-Belle Cook Book, 1948-1949, cover (WSA 641 W992)

Wyoming Cow-Belle Cook Book, 1948-1949, cover
(WSA 641 W992)

N.K. Boswell’s Steak  (Contributed by Mrs. C.R. Steele, Jelm)

Put a few shavings of suet [lard] into a frying pan and when very hot put in steak. Sear and turn then fry as usual. Have on a platter a mixture of hot melted butter, salt and pepper in which you put the steak. This process will make a tough steak tender.

Fried Chicken (Contributed by Mrs. Richard DuVall, Little Bear)

On a ranch it is nice to have fried chicken quite often, especially when you raise the chicken, but it is quite a job to fry chicken and get the main part of a meal all at the same time, so here is how I do it and it makes the chicken much better besides. I get chickens ready to fry, usually the evening before I need them if I have to have very many. Then the morning I need them I fry them about 9:30, slowly, and just brown each piece. While it is browning, I get out my Dutch Oven, grease the inside. Then when the chicken is brown, I put it in the Dutch Oven, pour a little hot water on it and put it in a slow oven to steam very thoroughly. You have to add water every once in a while but this leaves you free to do other things at the last minute rush. Also you can do the same to any fried foods. You might have to add some salt as it takes quite a bit for steaming. On steaks, instead of adding water, put in a can or two of tomatoes and season.

4 Comments

Filed under Friday Foodie