2 egg, separated
1 teaspoon baking powder
1 cup sugar
1/3 cup milk
1/4 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla
1 1/2 cups sifted flour
1 1/2 cups fresh blueberries (gently tossed in a little flour)
Beat egg whites until stiff. Add 1/4 cup sugar to keep them stiff. Cream shortening, add salt and vanilla. Add remaining sugar gradually. Add unbeaten egg yolks and beat until light and creamy. Add sifted dry ingredients alternately with milk. Fold in beaten egg whites. Fold in berries.
Prepare 8x8 greased & floured pan. Preheat oven to 350 and bake 50 - 60 minutes.
Spicy Blueberry Vinegar
3 cups blueberries, rinsed and dried (can use frozen)
2 cinnamon sticks
1 whole nutmeg, bruised
4 cups white or red wine vinegar
2 tablespoon to 1/2 cup sugar
Place blueberries, cinnamon sticks, and nutmeg in a 6-cup jar with cover. Combine the vinegar and sugar in a saucepan and bring almost to a boil, stirring to dissolve sugar. Pour hot vinegar over the berry mixture. Cover jar tightly and let stand for 48 hours. Strain through coffee filter and rebottle.
Blueberry Vinaigrette
5 tablespoon Blueberry vinegar
1 teaspoon Dijon mustard
1/2 cup oil
1 teaspoon honey
2 tablespoon minced shallots
Salt & Pepper to taste
Combine all ingredients and shake well. Cover tightly. Chill. Keeps for two weeks refrigerated.
Shrimp Wiggle Lobster Newburg
4 pounds beef - round, chuck or rump
salt, pepper, flour
1/8 pound salt pork
1 bay leaf
spring parsley
5 or 6 raisins
6 carrots
6 onions
6 potatoes
1 small turnip, sliced (optional)
Wipe meat with clean damp cloth. Sprinkle with salt, pepper and flour. *Try out a small piece of salt pork in an iron pot. Put in meat and brown on all sides. (Roll it over, so as to keep juices in. Do not insert fork.) When brown, add enough boiling water to cover the bottom of the pot. Add bay leaf, parsley and raisins. Cover and simmer slowly for 3 hours, keeping about 1 cup water under the meat. The last hour of cooking add carrots, onions, turnip (if desired); add the potatoes the last half hour. Serve on a platter with the vegetables arranged around the meat. Mix about 2 Tablespoon flour in 1/4 cup cold water to a smooth paste to thicken gravy. Season a little more if necessary. Serves 8
*try out To render or melt the fat of salt pork (or any animal fat) by cutting in small pieces and frying over very slow heat. Fat should not brown.
New England Baked Beans
4 cups pea beans or yellow eye (my favorite)
1/2 pound salt pork
2 teaspoon salt (or to taste)
4 to 6 tablespoon sugar
3/4 cup molasses
1 tablespoon dry mustard
boiling water
Wash and pick over beans. Soak overnight in cold water. In the morning, drain, and put in large bean pot. Score pork and press into beans, leaving 1/4 inch above the beans. Combine salt, sugar, molasses, and dry mustard. Mix with cup of boiling and add to pot. Add enough boiling water to cover all. Place lid on pot and bake in slow oven 300 degrees, about 8 hours or can be cooked at 350 for less time. Add boiling water to pot as necessary.
2 tablespoon butter
2 tablespoon flour
1 1/2 cups warm milk
1 cup shrimp
1/2 mediun onion (not sliced)
2/3 cup cooked peas
salt and pepper
Make a medium white sauce by melting the butter over direct heat, adding the flour, cooking and stirring until smooth, then pouring the milk in gradually and stiring until slightly thickened. Remove to a double boiler, add the shrimp, the 1/2 onion, and the peas. Heat thoroughly (15 to 20 minutes). Take out the onion and season with salt and pepper to taste. Serve very hot over crisp crackers or toast.
2 cups lobster meat in medium-sized pieces
2 tablespoon sherry
4 tablespoon butter
1 tablespoon flour
1 cup light cream
2 egg yolks, beaten
1 tablespoon lemon juice
Salt & Paprika
Heat the lobster thoroughly in 3 Tbsp. of the butter and the 2 Tbsp. of sherry. Be careful not to brown the butter. In another saucepan, blend the rest of the butter with the flour, add the cream, and stir continually until the sauce boils. Remove from heat. Stir in the beaten egg yolks and return to the heat, stirring about 2 minutes until thickened. Add the heated lobster, lemon juice, and seasonings, and mix well but do not heat again. Serve immediately on toast points.
