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Hours and Directions

Vidalia Onion Pie

caramelized_onion_pie1 single crust pie dough, fully baked and cooled
3 cups sweet onions, sliced thin
½ cup sour cream
¾ teaspoon salt
2 teaspoons chopped fresh chives
6 slices bacon, chopped
3 large eggs, slightly beaten
½ cup heavy cream
½ teaspoon pepper

Adjust an oven rack to the lowest position and heat the oven to 350 degrees.  Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.  Using a slotted spoon, transfer the bacon to a paper-towel-lined plate and set aside.  Cook the onions i the bacon fat until browned, about 12 minutes.  Transfer to a medium bowl.  Whisk the eggs, sour cream, heavy cream, salt, pepper, and one teaspoon chives in a large bowl, then add the reserved bacon and onions.  Pour into the prepared pie shell and bake until the filling is puffed and cracked around the edges and the center barely jiggles when the pie is shaken, 25-30 minutes.  Let cool for 10 minutes and sprinkle with the remaining teaspoon of chives.  Serve.  (This pie can be refrigerated for up to 3 days.)  

From The Ladies of Hyde Hall – Anne Clarke Logan’s recipe collection.  

Holiday Roast Beef, Pan Gravy and Yorkshire Pudding

From The Ladies of Hyde Hall – Dorothy Rennard Benjamin Clarke’s Time (1934 to 1963)

 

Roast Beef

roast-beef-yorkshire-pudding2Remove from the refrigerator, at least ½ hour before preparing for cooking, a rib roast of beef.  Wash it with a damp cloth.  Trim off the excess fat and hard edges.  Season the roast with salt and pepper.  Its surface may be rubbed with a cut clove of garlic and it may be dredged with flour.  Place the roast fat side up in a pan in an oven preheated to 300 degrees.  If the roast is very lean, tie or skewer over it a piece of suet or salt pork.  Cook as directed below:

Rare = 18-20 minutes per pound
Medium = 22-25 minutes per pound
Well-done = 27-30 minutes per pound

A rolled roast will require 5-10 minutes longer to the pound.  Note that roast may be browned in a hot oven 500 degrees for 20 minutes before being cooked, uncovered and without basting.  If you wish to brown a roast after it is done, place it under a broiler for a few minutes.  Use the fat and drippings in the pan for making gravy.

“This is our family’s traditional holiday meal, got up in the old English tradition – roast beef and Yorkshire pudding.”  
Contributed by Mary T. Clarke

 

Gravy from Pan Drippings

The following recipe will produce 1 cupful of gravy: Remove the meat from the pan.  Place it where it will remain hot.  Pour off all but 2 tablespoons of the drippings.   Blend into them 1 or 2 tablespoons of flour, stirring with a wire whisk.  Add slowly until the gravy has the right consistency, cooking it slowly and stirring it constantly, about 1 cupful of hot milk or hot water and cream.  Season the gravy with salt, pepper, minced herbs, grated lemon rind, etc.  Strain the gravy, reheat it and serve it.

 

Yorkshire Pudding

⅞ cup flour
½ cup milk
½ cup water
½ teaspoon salt
2 eggs

Sift the flour and salt in a bowl.  Make a well in the center into which the milk is poured.  Stir in the milk.  Beat the eggs until fluffy and add them into the batter.  Add water.  Beat the batter well until large bubbles rise to the surface.  Permit this to stand for 1 hour, then beat it again.

Have ready a hot oven-proof dish (about 10×10) containing about ¼ inch of hot beef drippings or melted butter.  Pour in the batter.  It should be about ⅜ inch high.  Bake the pudding in a hot 400-degree oven for about 20 minutes.  Reduce the heat to 350 degrees and bake it 10-15 minutes longer.  

The pudding may be baked in hot muffin tins.  “It was customary to cook this old and delicious dish in the pan with the roast or under the roast, letting the drippings fall upon it.  As we now cook roast beef in a slow oven we must revise the cooking of Yorkshire pudding.  It is best to cook it separately in the hot oven it requires to puff it up and brown it quickly.”  

“Place the batter in a hot pan containing hot fat or drippings.  Cook it as directed and you will have a dish not unlike a popover.  Serve it from the dish in which it was cooked, cut into squares.  Substitute the pudding for the usual starch served with a main course – potatoes, rice, spaghetti, etc.”

Preserves and Jellies

 

jams-997593_640

Gather fruit when it is dry.  Long boiling hardens fruit.  Pour boiling water over the sieves used, and wring out jelly-bags in hot water the moment you are to use them.  

Do not squeeze while straining through jelly-bags.  Let the pots and jars containing sweetmeats just made remain uncovered three days.

Lay brandy papers over the top, cover them tight, and seal them, or, what is best of all, soak a split bladder and tie it tight over them.  In drying, it will shrink so as to be perfectly air-tight.  Keep them in a dry, but not warm place.

A thick leathery mould helps to preserve fruit, but when mould appears in specks, the preserves must be scalded in a warm oven, or be set into hot water, which then must boil till the preserves are scalded.  Always keep watch of preserves which are not sealed, especially in warm and damp weather.  The only sure way to keep them without risk or care is to make them with enough sugar and seal them, or tie bladder covers over.

From The Ladies of Hyde Hall, Ann Low Cary Cooper Clarke’s Time (1819-1842)

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

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