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Excerpt for The Agnes Bradstreet Glory Days Recipe Book by , available in its entirety at Smashwords

The Agnes Bradstreet Glory Days Recipe Book


J. Elk-Baptisté


Smashwords Edition


Copyright 2019


J. Elk-Baptisté


All rights reserved. No part of this book may be reproduced in any form by any electronic or mechanical means including information storage and retrieval systems, without permission in writing from the author. The only exception is by a reviewer, who may quote short excerpts in a review.


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The Agnes Bradstreet Glory Days Recipe Book


A short Introduction

&

Disclaimer


Recipes from my wife’s, Aunt Agnes Bradstreet


Several recipes were chosen for their sheer horror value and others because I suspect they might, from the outset, have been intended as humor. Some of those included are both horrible and amusing. In case I’m suspected of indulging a twisted mind, I must tell you that no recipe has been changed or altered from the original.

The recipes were bequeathed to my wife by her ancient relative, Agnes Bradstreet.

One last matter, I have not “road-tested” any recipe and I don’t suggest anyone try them. Read the following disclaimer: In case of disaster, medical or otherwise, J. Elk-Baptisté accepts no liability whatsoever for any injury sustained, any sickness, or death of any party. The recipes contained in this ebook are not intended for actual use. Food prepared in accordance with instruction provided by these recipes should not be considered safe for human consumption. The recipes are my wife’s Aunt Agnes’s. If anyone is to blame, it is Agnes and good luck with finding her because she passed from this world years ago; her glory days are long, long gone.

J. Elk-Baptisté

Huonville, Tasmania.

March. 2019


*

The Agnes Bradstreet Glory Days Recipe Book


Hello, one and all! Here’s a big welcome to a rather short, but pleasant foray into one or two culinary delights of yesteryear. You will have to excuse me for giving a suggestion for desert at the start. I was never too much a stickler for etiquette or rules.


Lemon Pudding (Hot)


Beat together ½ cup sugar and 1 tablespoon butter. Now add in this order2 tablespoons flour, pinch salt, rind and juice 2 lemons, 1 cup milk, yolks of 2 eggs, and lastly stir in the 2 stiffly beaten whites. Bake in buttered pie-dish standing in dish of hot water for about half an hour. Seems a strange mixture, but comes out with crust on top, and like lemon cheese underneath. Very delicious. Orange can be used instead of lemon.


Aunt Agnes


Would not say boo

To a goose but stirred

Her cup more than sixty

Times ‘round

The clinkety clink would

Drive Mother mad

Would

Drive Mother mad

Drive Mother mad


*


Now here’s a yummy treat—if only I had more time—but I’m flat-out-busy these days. So unfortunate.


Liver Tea For Anaemia


One pound of gravy beef, ¾ lb. liver. Cut up gravy beef and just cover with water. (Or, perhaps soil—in the backyard?) Cook in a double boiler for about3 hours. Put the liver through the mincer, and add to gravy beef after it has been taken off fire, and leave for a few minutes. Strain through sieve. The liver must not be actually cooked. Season with a little pepper and salt, and a little grated carrot.


Thank you Aunty, but … think I’ll pass.


*


And what’s for supper tonight, people? A cool million to anyone who guesses right, the first time round!


(The money is completely safe.)


Now here goes--might be a tad adventurous of me—but I cannot resist!


Cock-a-Leekie


One fowl, 2 quarts stock, 3 bunches leeks, pepper and salt to taste. Wash the leeks, take off roots and part of the heads. Scald in boiling water for 5 minutes, then cut small. Truss the fowl as for boiling, put it in with the leeks and stock, and boil for 1½ hours slowly, or longer if fowl is not young. Take out the fowl and serve whole, separately, or cut into neat pieces and serve with soup. Thicken the soup with fine oatmeal or corn-flour.



What exactly is it?


Cock yer leekie matey?

Cock yer hat

Cock yer gun

An’ cock yer doodle do!

When the boy gets down from the chimley

Give ‘im this from me

Tell ‘im it’s a beer stein I picked up

For ‘is uncle Frank.


Me and ‘is uncle is best mates

Cock of th’ walk eh?

Top of the morn’ to you, Lordship. Sir!

And thank you very, very much, for the shilling!


*


Moving right along now to something, which I would not at all mind trying. Where the heck did I leave that darn kerosene tin, I wonder?


Ginger beer


Two pounds of sugar, 2 gallons of water, 5 lemons, 1 tablespoon ground ginger, 1 packet of juicy raisins. Put all into a preserving pan, or kerosene tin, first mixing the ginger to a smooth paste with a little water. Bring it to the boil, and let it stand in a warm place for 3 days. Strain the bottle, ready for use in 3 or 4 days.


*

Pickled Onions with Honey


Mix well 1 quart vinegar and ½ lb. honey. Put onions in jars, pour over liquid. Ready in about 4 days.


Very short and sweet and, even if you’re ravenous, four days is not too long to wait, is it?


Aunt has scrawled, “lovely” in the margin next to this one, and underlined it. She also put not just one, but two very positive ticks of approval. I’m not so keen on the pickled onion, I prefer a nice crisp gherkin, but for lovers of the onion, there you have it. A real peach of a recipe, endorsed with Aunt’s very highest approval rating.


*


Here’s a little something for those cakes you’re always threatening to bake. Or … might go well on a doughnut. What say, you?


Banana butter frosting


One large banana mashed smooth, 1½ teaspoons lemon juice; ¼ cup butter or margarine; 3 ½ cups sifted icing sugar. Mix together the banana and lemon juice. Beat butter till creamy, add sugar and banana alternatively, and keep beating until frosting is light and fluffy.


Jumping around here--as a giddy fool—having such fun!


Heaven Food


In heaven they have heaven-grass

Which won’t grow where God doesn’t want it.

There is heaven food


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