Victorian Recipes) for Victorian Weekend .. . r .. r ...•/> r n t n m p rossnr Their meals were Flour, about 6 ,

(Victorian Weekend is rnrrunn up in Cape May Friday through Monday For those who wish to relehrotp the occasion with appropriate meals of the era. there follow some'tas tyk recipes offered by Florence Heal, former

.supervisor of home economics’for the state of New Jersey and a resident of Victorian Cape May.)

bv Florence Ileal

Victorian women did nol have the modern conveniences in the kitchen such as the blender and food pro-

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cessor. Their meals were prepared by hand by them or by their servants A visit to the summer kitchen at the Physick House in Cape May and a look at the old cookbook there and the utensils on display bring into fucus that the Victorian cook’s life was not'an easy

one.

The Victorian cook had the coal range or the early gas stove fo deal with which did not have the dials for constant temperature ,-guaranteed as today. The present day cook can tufh a few dials on her modern kitchen appliances and she is certain that Hie temperature for the food is right and when she comes .home from an afternoon out shopping, visitng, or volunteering her meal will be ready. The supply of prepared food oh the shelves of the local grocery store was very sparse. In many cases the Victorian cook made her own bread. The flour she used was not the fine refined flour we have today thus the bread was sometimes coarse. A recipe-thfit I have in my collection from my mother-in-law's first cook book is as follows: BREAD 2 cupfuls milh 2 teaspoons salt 2 teaspoons sugar I tablespoon butter or lard •ft cake compressed yeast *4 CU P lukewarm water

LIVE LOBSTER PER LE

-LOBSTER TAILS— PETITE $18.00 doz. -LARGE SHRIMP— $7.00 lb.

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this sam? cook my molhor-in law

Filet of Fish ; Fried Chicken Fried Clams Fried Scallops Fried Shrimp (1) 5 oz. Crab Cake . . . Seafood combination .

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Flour, at&ut 6 cups

Put the milk. salt, sugar, and fat into a bowl; add dissolved yeast, then the flour gradually; when stiff enough to handle, turn the dough out on a floured bowl; knead until soft and elastic; put back into bowl; moisten; cover;>let it rise in a warm place until double in bulk; divide into loaves; let rise again in the pan in which they are to be baked until double in bulk; bake. 350° until brown on

top.

From book

made a bread which was neither a bread nor a cake. Her recipe is called Bread

Cake.

BREAD CAKE 3 cups bread dough 2 cups sugar % cup butter I cup raisins I tablespoon cinnamon I teaspoon nutmeg teaspoon soda 3 eggs Wofk all together well; put soda in last; let rise in pan one halflJhour; bake in moderateAven. The adoi/e recipe is delightful tJpBerve with tea in the afternoon. Many English families use this instead of sepnes. Biscuit making was ji common practice. They were used with the meal, or at tea. or enriched and used as a shortcake. The topping for the shortcake depended on the fresh fruit in season or what preserves they might have made during the summer. OLD FASHIONED SHORTCAKE 5 cups flour 5 leaspoon/uls baking powder 1 level teaspoon salt y 4 cup milk 2 tablespoons butter or lard I tablespoon sugar Mix dry ingredients together ; cut up shortening with two knives; add the milk^ pat down and form 12 biscuits;- bake at 400° for 30 minutes. Open eaclj biscuit; insert a piece of butter; put a generous scoop of crushed fruit or lower piece; replace upper piece and cover with another scoop of fruit. Serve warni. In checking through old cookbooks many menus are included,. The Victorian meals had many courses. Several of these menus included mutton and poultry. Today it would be difficult for one to find mutton in the

market as our taste has developed more for the young or spring lamb. LAMB STEW WITH PARSLEY DUMPLINGS 3 pounds stewing lamb M cup all purpose flour 3 tablespoons shortening 4 cups boiling water 1 clove garlic, sliced y 4 teaspoon pepper 2 tablespoons celery tops, chopped ft teaspoon marjoram 12 small onion, whole 6 medium carrots, quartered 2% teaspoons salt Cut lamb in 2-inch cubes. Dredge ; with flour and brown in hot shortening in

a large kettle. When meat is browned ip all sides, add boiling water, garlic, salt, pepper, celery tops, and margarine. Cover. Just as soon as mixture reaches steaming point, reduce heat to simmer. Cook over simmer heat for 1 hour, or until the meat is almost tender. Add peeled onions and carrots and continue cooking until vegetables are tender. Carefully place stew in large serving dish, with dumplings on top. Serve at once. PARSLEY DUMPLINGS J cups flour, sifted before measuring (Page 27 Please)

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