The Classic Hoosier Cookbook

Elaine Lumbra

• Publisher: Quarry Books
• Year: 2018
• Print ISBN:
  9780253033437
• eBook ISBN:
  9780253033451
• Topic: Art
• Subtopic: Culinary Arts

Celebrate the heritage of Indiana with this bountiful compendium of almost 1,200 recipes from the Hoosier State, plus history, farm wisdom, and folklore.
Long before there were television channels devoted to cooking or eating strange new food, the art of cooking could be found right in your own hometown. Beloved and at last back in print, The Classic Hoosier Cookbook is a treasure trove of mouthwatering recipes handed down from generation to generation by Hoosiers across the state. This cookbook has it all: the best biscuits ever; delicious casseroles for every occasion; page after page of tasty, time-tested desserts; and a zillion ways to turn beef, pork, and poultry into truly memorable feasts. There's everything from an elegant Salmon Newburg to Polly's Squirrel Roast—always "best to eat while still hot enough to burn your hands" —to making dandelion wine from scratch (be patient), and don't dare miss that astonishing recipe for Sugar Cream Pie, first made in 1816!
This is a timeless compendium for everyone, showing us food as it used to be and how it should be prepared. The nearly 1,200 recipes in The Classic Hoosier Cookbook will intrigue, entertain, and satisfy all.
"An extensive compilation of the very best of Indiana cookery . . . The recipes printed here are often the first printing of secret ingredients that have been passed down from generation to generation by word of mouth or on tattered scraps of worn paper." — Indianapolis Home and Garden
"It is a cookbook to use, not just to own. But, even if you care nothing about cooking, the final chapter on Old-Time "Receipts" is worth perusal just for the fun of it." Herald-Telephone (Bloomington)
"One to add to your treasured volumes and to pass down to a daughter or granddaughter." — The South Bend Tribune

Beef and Pork

The round purple stamp on meat shows it has passed federal inspection. This stamp guarantees all of us that the meat is from healthy animals, and has been processed under sanitary conditions. The marking fluid, used for this stamp, is a vegetable color and is harmless. It need not be trimmed from the meat.

In determining the quantity of meat required per serving, several factors must be considered, including the appetite of the person eating. A person who thinks he has just “licked his weight in wildcats” will probably feel he needs more than one who has spent the day wrestling with a computer. The meat itself makes a difference; a person happy with a quarter pound of hamburger may demand a pound of steak to be satisfied. U.S. Department of Agriculture charts allow one-quarter pound of boneless meat per serving up to one pound per serving when there is much bone. These allowances should be used as a guide only.

U.S.D.A. research shows that searing meat at a high temperature for a short time, followed by a low cooking temperature, causes excessive meat shrinkage. Constant low oven temperatures (275°–325°) for as short a time as possible are recommended. A meat thermometer provides the most accurate measurement of doneness.

Veal is baby beef and needs gentle cooking. When roasted it needs constant basting to keep it juicy and tender. Veal steaks, chops, and cutlets should be braised, not broiled.

One of the most flavorful of all meats, pork needs sufficient cooking time, since it must always be served well done. Many cooks recommend a little more spice, salt, and other seasonings be used with pork than with other meats.

Properly prepared and cooked, lamb has a delicate flavor. The outside skin called a “fell” should be removed, along with as much fat as possible, before cooking lamb.

Hamburger without a bun or Salisbury steak was promoted at the turn of the century by a physician and food faddist, J. H. Salisbury. He recommended eating ground steak three times a day for the relief of colitis, pernicious anemia, asthma, bronchitis, rheumatism, tuberculosis, gout, and hardening of the arteries.

Originally called “red hots,” the name was changed to hot dogs after Tad Dorgan, a cartoonist, pictured the “red hot” as an elongated bun containing a dachshund.

Beef

ROAST BEEF

4½ lb. beef roast

1 T. vinegar

1 T. brown sugar

¼ t. allspice

¼ t. black pepper

½ t. dry mustard

1 t. paprika

2 t. salt

Mix together all ingredients except meat. Rub the mixture well into meat. Place meat in roasting pan with no cover. Do not add water. Bake at 200° for 6½ hr.

Mrs. Ralph Beckman Franklin County

ROAST BEEF HASH

2 c. leftover roast beef, chopped

2–3 c. cooked potatoes, chopped

salt and pepper

2–6 T. onion, minced

⅓ c. milk

2 T. fat

Chop meat and potatoes separately; pieces should be a little smaller than ¼″ cubes. Add onion, seasoning, milk; toss together lightly. Melt fat in heavy fry pan or in both sides of omelet pan. Put hash into pan; spread evenly. Cook uncovered over low heat, without stirring until underside is lightly browned, about 30–35 min. Check browning by lifting edge with spatula; if browning too rapidly, reduce heat. Run spatula around sides of pan to loosen hash. If using omelet pan, close to put the 2 halves together, then turn on to heated platter. If using fry pan, take handle in left hand; make a cut through center of hash at right angle to handle. Tip handle up and, with aid of spatula, fold upper half over lower half. Hold edge of pan close to far edge of platter; slowly tip the two together until hash rolls onto platter. Serves 4.

Mrs. Diane Hunteman Ripley County

APPLE POT ROAST

4 lb. chuck blade roast

2 T. solid vegetable shortening or oil

1½ t. salt

¾ t. ground ginger

5 whole cloves

1 bay leaf

¼ t. black pepper

1 c. apple juice

4 medium golden delicious apples, cored, pared, and quartered

1 onion, sliced

2 T. flour

¼ c. water

Brown roast on both sides in hot shortening; add salt, ginger, cloves, bay leaf, pepper, apple juice to meat. Bring to boiling and reduce heat; cover and simmer for 2 hr. Add apples and onion; return to simmer for ½ hr. longer, or until tender. Remove meat to platter and surround with apples and onions. Stir flour with water smoothly, whisk into sauce; bring to boiling, stirring. Spoon a little gravy over the meat. Serve the rest in a sauce boat.

Mrs. Jack Butler Martin County

BEEF POT PIE

3 lb. chuck roast

3 c. water

3 c. beef broth

3 beef bouillon cubes

6 T. margarine

½ c. onion, chopped

½ c. flour

1 t. salt

¼ c. snipped parsley or ...

Table of contents

• Cover
• Title Page
• Copyright
• Contents
• Foreword
• Preface
• Appetizers and Beverages
• Soups, Stews, and Chowders
• Salads and Salad Dressings
• Vegetables
• Beef and Pork
• Poultry, Fish, and Wild Game
• Cheese, Eggs, and Meat Accompaniments
• Cereals and Pastas
• Breads, Rolls, and Sandwiches
• Cakes and Cake Frostings
• Pies
• Desserts
• Cookies and Candy
• Food Preservation
• Cooking for a Crowd
• Old-Time “Receipts”
• Index