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Succotash Recipe

From Anna Maria Gregory Clarke’s Time (1853 to 1872)

Succotash

If you wish to make succotash, boil the beans from half to three quarters of an hour, in water with a little salt, meantime cutting off the corn and throwing the cobs to boil with the beans.  Take care not to cut too close to the cob, as it imparts a bad taste.  When the beans have been boiled the time above mentioned, take out the cobs, and add the corn, and let the whole boil from fifteen to twenty  minutes, for young corn, and longer for older corn.  Make the proportions two-thirds corn and one-third beans.  Where you have a mess amounting to two quarts of corn and one quart of beans, take two tablespoonfuls of flour, wet it into a thin paste, and stir it into the succotash, and let it boil up for five minutes.  Then lay some butter in a dish, take it up into it and add more salt if need be.

From the Ladies of Hyde Hall

French Empire Clock

French Empire clock with columns, ca. 1820
French Empire clock with columns, ca. 1820

Allen and Judy Freedman have recently donated a large group of outstanding furnishings for the formal areas of Hyde Hall, including gilt mirrors, period lighting, ladies sewing and work tables, bed steps, a mahogany secretaire a abattant, brass andirons, a rare cane seat Recamier chair, and, pictured here, a rosewood music sheet holder and a French Empire clock (pictured above).

A Cool Summer Treat

strawberries-300913_1280Ice Cream

1 quart of milk

1 ½ tablespoons arrowroot

Grated peel of 2 lemons

1 quart thick cream

 

Wet the arrowroot with a little cold milk, and add it to the quart of milk when boiling hot; sweeten it very sweet with white sugar, put in the grated lemon peel, boil the whole, and strain it into the quart of cream.  When partly frozen, add the juice of the two lemons.  Twice this quantity is enough for thrity-five persons.  Find the quantity of sugar that suits you by measure, and then you can use this every time, without tasting.  Some add whites of eggs; others think it is just as good without.  It must be made very sweet, as it loses much by freezing.  

From The Ladies of Hyde Hall – Anna Maria Gregory Clarke’s Time (1853 to 1872)

 

Scotch Marmalade

croissants-698873_640Anna Maria Gregory Clarke’s Time (1853 to 1872)

Take 6 Seville oranges, squeeze, and cut peel in strips, white skin and all. Soak 24 hours with 6 quarts of water and skin 2 lemons and then boil hard.  When orange and water is boiled down for about 2 hours, or until it is reduced about half, measure the liquid and add one pound of sugar for each pint of orange.  Then boil until it jellies.

From Jane Holt Averell Carter, Mary Gale Carter Clarke’s mother.

From The Ladies of Hyde Hall: History, Hospitality, Letters, and Recipes 1819-1963
by Anne Clarke Logan and Karin Lodinsky Nelson
available online in the Hyde Hall Gift Shop Here.

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