Foodways
1997 Hearthside Receipts (Recipes)

Popcorn
1 cup popcorn
1/4 cup butter
salt to taste

Hot Spiced Cider
To one gallon cider add a bag of spices, heat over trivet.
Spices: 6 cloves, 1 stick of cinnamon, 3 allspices. When hot remove spices.
(Conner Prairie Cookbook)

Winter Vegetable Soup w/ fried toasted bread
To one gallon of water add, when cut down small, a quart of the following vegetables; equal quantities of turnips, carrots, and potatoes, three onions, two heads of celery, and a bunch of sweet herbs; fry them brown in a quarter of a pound of butter, add the water with salt and pepper, and boil it till reduced to three quarts, and serve with fried toasted bread.
(Cook's Own Book)

Beef Alabraise
Take a rump of beef, lard it thickly, but so as not appear upon the surface, with bits of salt pork or ham cut about half an inch square, and rolled in the following seasonings, well mixed: Finely minced onion, parsley, thyme, a little garlic, pepper, and salt. What is left over of the seasoning add to a pint of vinegar, one of port wine, and a tea-cupful of salad oil; steep the beef in this for one night; the following day roast it in a cradle spit. Baste well, and serve it with a thick brown gravy.
(Cook's Own Book)

Fricassee of Chicken
Boil the chickens in a little water, let them cool, and cut them up. Meanwhile, add the giblets, a little lemon rind, pepper, nutmeg, herbs, and an onion to the broth in which the chickens were boiled. Boil this well and press it through a sieve. Then simmer the chicken in this until done. Remove the chicken pieces from the broth and keep it warm. thicken the broth with flour and butter, grate a little nutmeg into it, and season with salt. Bring this to a boil again, whisk in the yolk of an egg, and add half a pint of sour cream, which should not be allowed to boil. Arrange the chicken pieces on a hot serving platter, spoon sauce over the top, and sprinkle with finely chopped parsley.
(Sauerkraut Yankees, Pennsylvania Food and Foodways)

Biscuits
2 cups flour
1/4 cup butter
1 teaspoon soda
1 cup milk soured with 1 teaspoon salt vinegar

Sift the flour through a hair sieve and put in salt. Cut in the butter. Stir the soda into the soured milk and stir into dry ingredients. Knead with as few strokes as possible, working rapidly. Pat out to one half inch thickness on a floured board and cut into biscuit shapes. Bake in moderate (350 degree) oven until golden brown, about 20 minutes.
(Conner Prairie Cookbook)

Stewed Carrots
Scrape, wash, and split your carrots; stew them in a small quantity of water, with sufficient salt to season them, keeping the pan closely covered. When they are done very well, and liquor quite low, stir in a good lump of butter. Serve them warm.
(Kentucky Housewife)

Macaroni, English Style
Put a quarter of a pound of macaroni into a stew pan, with a pint of boiling milk or broth, or water; let it boil gently till it is tender, this will take about a quarter of an hour; then put in an ounce of grated cheese, and a tea-spoonful of salt; mix it well together, and put it on a dish; stew over it two ounces of grated Parmesan or Cheshire cheese, and give it a light brown in a Dutch oven. Ladle all the cheese into the macaroni, and put bread crumbs on the top.
Macaroni is very good put into thick sauce, shreds of dressed ham, or in a curry sauce.
(Cook's Oracle)

Pickles Green Beans
1 pound green beans
1 tablespoon salt
1/2 cup water
1 tablespoon dill
1/2 cup white vinegar
1 tablespoon whole pepper

Take young French green beans. Lay them as handsomely as you can in an earthen pot. Lay dill betwixt them. Then take good white vinegar, whole pepper, and salt. Boyle them a little while. Then take it out and let it stand till cold. Then pour it on your beans. Cover close, and let them stand for 3 weeks. then pour off the liquor. boyle it, pour it again on the beans. When it is boyling hot, pour more dill on the top of them. Tye them close with a leather.
(Pleasures of Colonial Cookery, Backcountry Housewife)
(We add a little sugar to taste.)

Pears, To prepare for Brandy
Take fresh pears, prick and put them into cold water; when all in, set the vessel over a moderate fire, keeping the water, however, constantly nearly boiling, until the fruit will give to the touch. Make syrup of half a pound of sugar to a pound of fruit, and boil and skim it. Put in the pears, and let them cook for fifteen minute. Take them up without any syrup and cool them on dishes. Boil the syrup down to half, and put an equal amount of brandy, pour this over the pears after they are in jars. Cover tightly and store in a cool place for at least 3 days before serving. Peaches, apricots and plums may be done the same way.
(Cook's Own Book)

Poundcake Gingerbread
Take 6 eggs, 1 lb. of sugar, 1 pint of molasses, a full tea-cup of ginger, a tea-spoonful of pearlash dissolved, a little mace, nutmeg, 1 lb. of fresh butter creamed; after these ingredients are well mixed, beat in 2 lbs. of flour. Fruit is an improvement.
(Mackenzie's Five Thousand Reciepts: An American Physician)
(This will make three large loaf pans)