Bill of Fare:
Pork Chops cut thin and fried brown
Indian Griddle Cakes --1
Mix together one pint of Indian meal, one cup of flour, a table-spoonful of molasses, a tea-spoonful of saleratus*, a little salt and ginger, and sufficient sour milk to make a stiff batter. Bake on the griddle.
To broil or fry these, cut them half an inch thick, trim them into neat form, take off part of the fat. To broil them, sprinkle a little pepper on them, and broil them over a clear and moderate fire a quarter of an hour, or a few minutes more; and just before taking them off, sprinkle over a little fine salt. For frying, flour them well and season with pepper, and salt, and sage. They may also be dipped into an egg, and then into bread crumbs mixed with minced sage; if for broiling, add a little clarified butter to the egg, or sprinkle it on the cutlets.
Eggs and Apples
Beat up the eggs as for omelet, pare and slice the apples, fry them in a little butter, take them out, and stir them in with the eggs. Melt a little butter in the pan, put in the eggs and apples; fry, turning over once and serve it hot.
Indian Griddle Cakes: Kind of dry and gritty, but not bad. They work astonishingly well for soaking up syrup, possibly up to 3x their weight in syrup. I do not know what property of this recipe is the cause of this, but it is awesome.
Pork Cutlets: So very tasty. I bolded the part of the recipe I followed, and they were fab. Nice and crusty outside, tender and juicy inside. Delightful.
Eggs and Apples: Surprisingly delicious! I used a small apple, three eggs, a splash of milk, a sprinkle of salt, and about 2 T. butter. Butter is important. You wouldn't think this would be as pleasant as it is. I can't quite describe how it tastes, so you'll just have to try it out.
Graham bread: I used 9-grain bread, hoping that the Rev. Sylvester Graham would approve.
All together: The best part about this menu is that you only have to use one pan! Fantastic. To keep the food from getting cold while you make everything, throw everything in the warming oven** as you make it. If you do not live in the 1800's and thus do not have a wood stove, turn your oven to its lowest setting, let it come to temperature, turn it off, and then throw in your tin foil covered food.
After eating everything, I was well satisfied. You may notice, however, that everything is brown. This may be why Jennie June suggests putting flowers on the table! As indeed I did (although they are not in the picture), as I have the refined instincts of a cultivated lady.
*Saleratus is the naturally-occuring form of baking soda. It was gathered up off the ground, where it forms a sort of crust. Early settlers to the western United States were often thrilled to find deposits of saleratus. Like pure baking soda, it has to react with an acid in order to leaven stuff. This is why the recipe above calls for sour milk, which I've talked about before. Fresh milk will not work! To substitute for sour milk, add 1 tsp. vinegar or lemon juice to every 1 cup of milk.
**The warming oven is the part of a wood-burning stove that is right above the range. It doesn't get hot, it just stays... you know... warm. Because of this, it is marvelous for keeping food warm, raising bread, keeping the bread warm after it is baked so that butter melts into it deliciously hours later, and keeping premature babies and sickly lambs in. It is not, as some might quite wrongly believe, for storing pots and pans in. This is a waste of good cookie-storing space.