The cover of the book shows a grandmother in a rocking chair. I hope this emage is simular.
This picture of a plate of food is not any of these recepes..I wish it was but it looked inpressive and I wanted to make my recepe page worth looking at.
Jean
United States
alibris.com: I find it extremely hard to buy this book on the internet for when I checked out other websites they said this book is out of print..but thanks goodness for a dear internet friend and and MM fan.
Out of Old Nova Scotia Kitchens book by Maria Nightengale Recepes
The one thing I like about this book is the story behind the recepe. Who ever Maria Nightinglae is or was by reading this cook book she was or is a truly brillant perosn.
TO CURE A HAM
To the days when men "went down to the sea in ships", it was considered unlucky to mention the word "pig" on a sailing vessel. Therefore, in order to keep bad luck away from the ship, pig was always referred to as "Dennis" or Mr Dennis".
2 cups salt 1 teaspoon cinnamon
2 cups white sugar 1 teaspoon salt petre
1 cup molasses
Place the ham to be cured in a large enamel pan or tub. Mix the above ingredients and add enough water to cover the ham. Leave for at least two weeks, turning every day. When ham is removed, rub to well with the spices that have settled in the bottom of the pan. Hang to dry.
OLD ACADIAN WAY OF BOILING A HAM
1 Large Ham 2 to 3 medium-sized onions
White wine or cider Pinch of Garlic
5 to 6 large carrots Herbs "of personal lifeness
Soak, clean and trim the ham. Tie up in a lightly floured, thin cloth. Place in a pot slightly larger than the size of the ham and cover with 2 part of cold water to 1 part of white wine or cider. Bring to the boil gradually and carefully take off the scum as it rises, and freguently afterwards. Add carrots, onions, garlic and some savory herbs tied in a bag. Simmer gently until tender, about 4 to 5 hours, depending on the size of the ham. Leave in to pot to cool. Remove the ham and strip off the skin. Sprinkle over it some bread raspings(or crumbs) mized with finely minced parsley.
Note: The old method called for the ham to be covered by a wisp of the new-mown hay before wrapping in the cloth.
SLICED APPLE PIE
The Story is told of William MacDonald who planted six apple trees on his little piece of Nova Scotian ground. the Indians secretly watched the little trees grow and finally, when the first fruit appeared, they picked and ate the apples which were still in a very green state. They never touched them again, but it was a matter of curiosity to the indians that the Macdonalds did not suffer the agonies that the fruit from the same trees had earlier brought upon them.
6 medium-sized apples 1 teaspoon lemon juice
1 cup sugar 2-3 tablesppons butter
1/4 teaspoon grated nutmeg
Pare applesand slice thin. Place in a pie plate which has been lined with unbaked pastry, sprinkling sugar mized with nutmeg between the layers. Sprinkle with lemon juice and dot with butter. Wet the edge of the crust with cold water and place on the top crust; seal and flute the edges. Cut slits in the top crust. Bake at 450 degrees for 10 minutes; reduce temperature to 375 degrees and continue baking until nicely browned and apples are tender -about 45 minutes longer.
NEVER-FAIL PIE CRUST (Enough for 4 double crusted pies)
5 full cups flour 1 pound all-vegatable shortening
1 tablespoon salt 1 Large egg
1 tablesppon sugar
Sift dry ingredients into a large mixing bowl. Cut in shortening. Break egg into a 2-cup measuring cup and beat with a fork. Make a well in the centre of the flour mixture and pour in the liquid, mixing lightly with fork and tossing flour in from the sides until all is moistened. Knead. Wrap air tight and keep in the refrigerator until required.
A Little Bit of American Cooking Links
Very simple Summer hotdog Casseral Recepe: This recepe has been in my family for years and now i share with you. This recepe is used allot during the summer time.