RECIPE FROM 1948
Ingredients for 6 servings
- ½ pound okra (or 2 cups canned okra)
- 6 large tomatoes (or 2 cups canned tomatoes)
- 1 cup cut or canned whole kernel corn
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons butter
Cut okra into ¼ inch slices. Place in a saucepan with just enough boiling water to cover. Cook in tightly covered pan 20 minutes. Add tomatoes and corn and simmer just until all fresh vegetables are tender or canned vegetables are thoroughly heated, about 10 minutes longer. If all vegetables are canned, combine vegetables and simmer about 15 minutes. Add seasonings and butter and serve in individual dishes.
- Have you heard excessive brain labor causes baldness or the cure for wrinkles is a tepid bath in bran?
- Do you want to know Thomas Jefferson’s recipe for Vinegar of the Four Thieves or how to make Ox Tail Soup?
- Have you ever had ‘blueberry pickles’, ‘batallia pie’ or ‘snow birds’? You will learn all this and more in “Vinegar of the Four Thieves.”
Our ancestors had to be resilient when they faced obstacles in daily life, from dealing with pests, medical emergencies, caring for clothing and cleaning shortcuts. Almost everything they used in daily life was homemade. Some ideas were great but some were very strange.
This book is a collection of household tips, medical cures, clothing care and old recipes from the 1800’s and 1900’s. Many of the tips, such as the household cleaners, cooking tips and ways to control pests, still work and are helpful in today’s ‘green’ environment while others such as ‘how to cure a dog of eating eggs’ will make you laugh. Either way, this book will help you appreciate the difficult life your grandparents endured. With Bonus: First two chapters of novel Ribbon of Love