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| WEEK 18 This week we have some Revolutionary War recipes. TUSSIE - MUSSIE scissors 1 rose ruler fresh herb sprigs (or greenery from a florist) string lace doily or hankie 2 ribbons, each 1 foot long Cut the stem of the rose to 4". Cut the herb or greenery sprigs to 3". Strip leaves so 1/2" of stem is bare. Arrange the smallest herb sprigs around the rose. Add sprigs from smallest to largest, to frame the rose in greenery. Tie the stems together securely. Wrap the hankie or doily around the stems and tie it in place with ribbon. FRUMENTY This was an English breakfast food made from wheat. It was eaten by many colonists in the North. Original Frumenty had to cook a long time, because wheat is a tough grain. Today we use bulgar, which is already cooked. Find bulgar at health food stores. 1 Cup Bulgar wheat 1 cup boiling water 1/4 tsp. salt 1/2 Cup milk 1/2 Cup half-and-half 1/2 tsp. cinnamon 1/8 tsp. ground mace 2 Tbs. brown sugar Put Bulgar and salt in a small bowl. Pour boiling water in and stir. Cover and let sit 15 min. In a medium pot, warm the milk and half and half. Add cinnamon, mace and sugar. Heat, but do not boil. When mixture is hot, add the soaked bulgar. Stir. Cook & stir the porridge for 10 minutes. Serves 3 people. HASTY PUDDING 1 Cup Cornmeal dash salt 4 Cups water Maple Syrup Milk Mix 1 Cup water with the cornmeal in a small bowl. Boil the other 3 Cups of water with the salt in a med-sized pot. When water boild, lower heat and slowly pour in the cornmeal mixture. Stir until thick, 3-5 minutes Turn off stoke, put the lid on, and let sit 3 min. Stir again and serve with maple sugar & milk, as desired. Serves four. MINUTEMAN'S BEEF STEW 1 1/2 pound beef chuck roast 2 T. oil 1 (16 oz) beef broth 1/2 tsp. salt 1/2 tsp. ground black pepper 1 bay leaf 1 med. onion 1 clove garlic 1 medium potato 2 carrots Chunk the beef. Brown beef chunks in oil for 10 minutes. Pour beef broth over the beef and lower the heat. Add salt, pepper and bay leaf. Simmer 1 hour. While beef is cooking: peel and chop onion, peel and mince garlic, peel potato & carrot. Cut into, bite-sized pieces. Add onion, garlic, potatoes, carrots to broth & meat mix. Boil, then simmer, covered, 30 min. Good served with bread and butter Serves 4 |
| WEEK 19 This week we will make banners (flags, if you will), and a Humming Toy. On the menu are Breakfast puffs and Hoppin John (a southern, blackeye pea dish). Background: Before our Independence, many different flags flew over our land, from the first Viking banner, the Royal Standard of Spain, the British Union Jack, the flag of the Dutch East India Company, the Royal French Fleur-de-Lis, to the colonial banner of the Revolution. You may make a replica of any flag you choose. Look up "Flags" in an encyclopedia to get ideas, or look under United States History to find model flags. COLONIAL BANNERS 1 yard muslin medium width felt tip markers scissors, tape, a paper bag to place under your marker-using area. Cut the muslin into a rectangle 11 x 17". Tape the muslin over the opened paper bag work surface. This is so the markers do not soil your tabletop. Design your flag in pencil before going over the design in marker. You may sew tabs on one side so your banner-flag can be hung. HUMMING TOY Young Indians, as well as their Colonial counterparts, had to make their own toys and games. 3" circle of cardboard with two "buttonholes" in the center. Markers 36" piece of string Decorate your cardboard circle. Run the string through the holes in one long loop. To Play: Twist the circle around and around until the string is tightly wound. As you pull the string, the top will unwind rapidly, making a humming sound. BREAKFAST PUFFS Shortening 1 Tbs. butter 2 eggs 1 Cup milk 1 Cup flour dash salt Preheat oven (colonial fireplace side oven) to 425 degrees. Grease muffin cups. Put muffin pan in oven to preheat. Melt 1 T. butter. Crack and mix eggs Add milk and melted butter to the eggs. Beat until well mixed. Mix flour and salt in another bowl Slowly stir in the liquid mixture into the flour mix ONLY until blended. Spoon batter into the warmed muffin tins until each is 2/3 full Bake at 425 for 20 min Bake at 325 for 15 min longer Remove from muffin cups when done Serve warm HOPPIN JOHN (Black-eyed peas) 2 Cups frozen black-eyed peas 1 med. onion 1/2 tsp. salt 1/2 tsp. pepper 1/4 t. ground chili 1 clove garlic, minced 1 bay leaf 8 oz. bacon Add frozen peas and 1 Cup water to med-sized pot. Heat on med. heat While heating, add rest of ingredients. Boil, then turn down and simmer 1 hour Stir from time to time If beans get too dry, add water 2 T. at a time Serve with hot, white rice. Serves 2-3 |