VOICES, THE KANSAS COLLECTION ONLINE MAGAZINE


Except for Grouse Chaffin, which was created by the author,
all recipes are from the turn of the century.


Corn Bread


3/4 cup flour
1 1/2 cups cornmeal
4 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 1/4 cup buttermilk
4 tablespoons bacon grease (1/4 cup oil)

Place all dry ingredients in a mixing bowl and mix up with a fork or whisk. Add the liquids and stir until smooth. Do not beat!

Place in a greased 8 x 12 pan and bake in a hot oven (400 degrees) for about 30 minutes.

This can also go in to a muffin tin or a cast iron skillet.

Serves 6.




Uncle Bill's Quail


8-10 quail, cleaned and split in half
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground ginger

Heat shortening (cooking oil) in a cast iron skillet. Dredge the quail in the seasoned flour mixture and brown. Remove from the skillet and cool slightly. Clean oil out of skillet.

2 eggs, beaten
1 cup bread crumbs
1/4 pound melted butter

Melt the butter in the cast iron skillet. Dip the cooled birds in the egg and roll in bread crumbs. Place the birds in the skillet, turning them to coat with the butter. Bake uncovered in a 375 degree oven for about 15 minutes, turn birds and continue baking for about 15 minutes more.

Serves 4-6




Gooseberry Trifle


2 cups green gooseberries
1 cup sugar
1/2 cup pearl tapioca
2 cups boiling water
1 tablespoon lemon juice

Soak tapioca overnight. Cook in boiling water until transparent. Cook gooseberries and sugar together until soft; add lemon juice. Combine mixtures and serve cold.




Raspberry Dumpling


4 cups raspberries (black or red or a combination of the two)
2 cups sugar
1 teaspoon vinegar
1 tablesppon butter
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk

Mix flour, baking powder and salt; add butter, mix until mealy; add milk. Put sugar, berries and vinegar in bottom of buttered baking dish. Cover with flour mixture and steam forty-five minutes. Serve in the dish in which it is cooked.




Mom's Raisin Pie


Grated rind and juice of 2 lemons
Grated rind and juice of 1 orange
1 cupful light brown sugar
2 cupfuls seedless raisins
1 cupful walnut meats, coarsely chopped
1 1/4 cupfuls water
3 tablespoons cornstarch
Pastry for two crust pie

Line a medium sized pie plate with pastry. Combine the lemon juice and rind, the orange juice and rind, brown sugar, raisins, chopped walnut meats, and the one and one-fourth cups water and bring to the boiling point. Mix the cornstarch and two tablespoons of water and add to the mixture gradually, stirring constantly. Cook five minutes and pour into the pastry lined pie plate. Put on the top crust and bake at 450 degrees for thirty minutes.




Grouse Chaffin


1 grouse, cleaned and soaked overnight in salt water
1 onion, quartered
2 carrots, scrubbed but not peeled
2 celery ribs, leaves attached
1-2 large garlic cloves

Soak clay roaster. Stuff cavity of the bird with vegetables. Truss grouse securely and place breast-sude-up in the clay pot.

5 slices bacon
3/4 cup chicken broth (homemade canned or bouillon) -- if using canned or bouillon (3 cubes to 3/4 cup water), don't add extra salt
1/2 cup dry vermouth
Juice of 1/2 lemon

Lay bacon over breast of the bird. Add liquid ingredients to the pot and cover. Place in a cold oven. Adjust the oven temperature to 450 degrees and roast for about 90 minutes. The first time you make this, you may want to check the bird after an hour to make certain there are still juices in the pot.

Sauce:

Pan juices
1 tablespoon cornstarch dissolved in cold water
2 tablespoons finely chopped fresh chives

Bring the juices to a boil and add the cornstarch/water mixture. Add chives and pour over the grouse.



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