By Judyrae Kruse
Our revival of old recipes brings us a helping of newcomers today, both a different version of stew as well as a baked sweet potato pudding for dessert.
Bob Godfrey of Snohomish tells us, “I thought you might like to try some of these recipes I found in some stuff I got at a garage sale. They are taken from a 1931 Western Farm Products booklet.
“My wife and I enjoy your column and have tried many of the recipes. I hope you all enjoy these recipes.”
1931 Western stew
1large chicken for stewing
2quarts (8 cups) water
2slices bacon, cut up
3teaspoons salt, divided
1can (about 14.5 ounces) whole tomatoes
2large potatoes, peeled and sliced
1cup cooked or canned small lima or butter beans
1/2 teaspoon pepper
Dash cayenne pepper
1can (about 16 ounces) whole-kernel corn
2tablespoons butter, softened
Cut chicken for stewing (in pieces) and add water, bacon, onion and 1 teaspoon salt. Bring to boil, reduce heat and allow to stew (simmer) for 2 hours. Then remove chicken from bones and cut in fairly large pieces.
Put meat back in liquid and add tomatoes, potatoes, beans, sugar, remaining salt, pepper and red pepper. Let simmer 30 minutes and then add the corn. Simmer another 30 minutes.
Blend together the butter and flour and stir into stew to thicken.
Makes 8 servings.
1931 Western sweet potato pudding
2/3 cup butter
1 1/3 cups sugar
1/2 cup flour
2cups grated raw sweet potato
1teaspoon cinnamon or allspice
1/2 teaspoon nutmeg
Chopped nuts (optional)
Cream butter and sugar. Sift flour before measuring; then add grated potato, flour and spices to the creamed mixture. Add the eggs, well beaten, and milk.
Bake in a heavy baking dish 9-inches in diameter or in individual custard cups for 1 hour in slow, moderate oven, 325 degrees. Chopped nuts are delicious sprinkled over the top before baking.
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