Warm Winter Meals

Warm Winter Meals

On this mid-February day, where most of the country is shivering in below freezing temperatures, here’s a few old-time recipes to warm a body up.

STEWED APPLES AND RICE

applesPeel good baking apples. Take out the cores with a scoop so as not to injure the shape of the apple. Put them in a deep baking dish and pour over them a syrup made by boiling sugar in the proportion of 1 pound to a pint of water. Put a little piece of shredded lemon inside each apple and let them bake very slowly until done, but not in the least broken. If the syrup is thin, boil it until it is thick enough. Take out the lemon peel and put a little jam inside each apple and between them little heaps of well-boiled rice.

This dish may be served either hot or cold.

ROAST BEEF PIE WITH POTATO CRUST

Chop cold, cooked meat, and place in a glass casserole dish. To each cup of meat pour in one-third cup gravy or one-fourth cup water. Add salt and pepper to taste, some finely chopped onion, and a little parsley. Spread mashed potatoes as a crust over the meat. Bake in a 350 oven until golden brown and bubbly.
The Settlement Cookbook, 1915

A CHEAP VEGETABLE SOUP

BBD_vegetable soupThe following is the recipe given by the celebrated Francatelli for a cheap vegetable soup; Put six quarts of water to boil in a large pot with a quarter of a pound of suet or two ounces of drippings (cost about two cents), season it with a level tablespoonful of salt, half a teaspoonful of pepper, and a few sprigs of parsley and dried herbs (cost of seasoning one cent). While it is boiling prepare about ten cents’ worth of cabbage, turnips, beans, or any cheap vegetables in season; throw them into the boiling soup, and, when they have boiled up thoroughly, set the pot at the side of the fire, where it will simmer for about two hours. Then take up some of the vegetables without breaking, and use them with any gravy you may have on hand or with a quarter of a pound of bacon (cost four cents), sliced and fried, for the bulk of the meal. The soup, after being seasoned to taste, can be eaten with bread, at the beginning of the meal, the whole of which can be provided for about twenty cents.
Nebraska Pioneer Cookbook, compiled by Kay Graber

However you dish it up, via old-time recipes, or out of new-fangled boxes or fast food establishments, enjoy your meal – and stay warm!

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