Recipes from the Ladies of Hyde Hall:
1 ½ -2 cups cooked chicken, diced
4 tablespoons butter
8 mushrooms, sliced
1 small onion, chopped
3 tablespoons flour
2 cups chicken broth
⅔ cup shredded swiss cheese
Salt and pepper
Melt the butter, add mushrooms and onions. Saute until soft but not brown. Blend in the flour and then add the chicken broth. Stir until smooth and thickened. Add the Swiss cheese. As soon as it is melted, turn off heat and stir in chicken. Season to taste with salt and pepper.
Put a layer of cooked spaghetti in the bottom of buttered shallow baking dish. Remember: proportions are ½ spaghetti to ⅔ chicken. Spoon the chicken mixture on top of spaghetti and dust liberally with grated Parmesan cheese. Bake at 350 degrees for about 15-20 minutes or until golden brown and bubbly. (Serves 2-3).
Polly Clarke Paton
A recipe from Ann Low Cary Cooper Clarke’s Time (1819-1842), The Ladies of Hyde Hall
2 lbs of lean beef, cut into mince
½ can tomatoes
1 bunch sweet hops, chopped
Salt and pepper
1 cup corn
2 stalks celery
½ small cabbage
2 tablespoons butter
Wash, scrape and slice the vegetables and put all except the tomatoes into a pot. Cover with hot water and boil gently for 10 minutes. Drain off the water. Put a handful of the mixed vegetables, including the tomatoes , in the bottom of a stone jar. Pepper and salt, minced raw beef…repeat the order until your materials are all in the pot.
Fit a top over the mouth, tie down with stout greased paper, set it within the oven and let it alone for 5-6 hours, except that you must look now and then to see that the paper does not take fire. Prevent this by greasing it abundantly.
At the end of this time, turn out the hotch potch. Stir in the butter and, if needed, additional seasonings. Serve it in a tureen.
From: The Ladies of Hyde Hall
1 cup chopped pecans
1 18 oz. package yellow cake mix
1 3 ¾ oz. package Jell-O vanilla instant pudding
½ cup 80 proof Bacardi dark rum
½ cup cold water
½ cup oil
¼ cup butter
1 cup sugar
¼ cup water
½ cup rum
Preheat oven to 325 degrees. Grease and flour a 12 cup bundt pan. Mix all the cake ingredients together except nuts. Sprinkle the chopped nuts in the bottom of the bundt pan and a little up the sides. Pour the batter over the nuts and bake for one hour. Cool. Invert onto a serving plate and poke a few holes on top. Spoon or brush on the glaze.
Contributed by Mary Hyde “Polly” Clarke Paton, Anne’s sister.