This is still the dependable, low-price, sturdy ware that our ancestors used. Because cast-iorn pots and pans have no wooden or composition parts, they can be used on top of the stove and in the oven. This is perfect ware for pan-broiling steaks and chops and for cooking such things as bacon, pancakes and toast, and it works equally well for baking a peach pie.
..."It's no trouble at all! All you gotta do is rench 'em out, wipe 'em out with a dishrag, and put 'em on the fire to dry out all the water. Then tear off a piece of grocery bag and fold it about two inches square (or use a paper towel). Dab it in grease (like Crisco) and smear it round 'n round the bottom and sides 'til they're plenty covered (but not too much). Let 'em cool and hang 'em on a nail."
If you keep your cast iron skillets cleaned and conditioned in this manner they won't rust and they will last you for years (50+).
When you first buy a new cast-iron skillet you will want to season it. There are several different methods of doing this, but here are two I've found that work well.
This first wasis carved into the bottom of the cast iron skillet I bought last week.
1. "Wagner's 1891 Original Cast Iron Cookware (TM) never needs replacing. When properly seasoned, it's stick-resistance improves with use and is easily renewed with periodic re-seasoning. Follow these simple instructions for optimum results:
..."(1) Wash in warm, sudsy water: Scrub with scouring pad. Dry thoroughly.
..."(2) Coat the entire skillet with vegetable oil (a very thin coat). (We recommend Planter's Peanut Oil.). Place in a 300 degree F. oven for one hour.
..."(3) Remove and wipe off excess oil with paper towel.
..."(4) Before each use: Pre-heat for 90 seconds over medium heat.
..."(5) Cleaning and storing: Rinse in hot water after each use. Avoid the dishwasher. Harsh detergents will remove the seasoning. Dry thoroughly. Store in warm dry place. Don't stack.
..."(6) After repeated use, your cast ironware will turn black; providing a durable, no-stick surface. If you have any difficulties with your ironware, re-seasoning is probably required. Simply repeat the above steps to re-season your cast iron skillet.
..."(7) The handles on your cast ironware will get hot. Always us a pot holder when cooking with cast iron.
******* *******
This second way of seasoning cast-iron skillets and pans was is in a book I own:
2. A new cast-iron pan (and lid) needs to be seasoned before using for the first time. To do this: Spread a light coat of melted lard, shortening or salad oil on the inside of the utensil and cover. Then place it on a sheet of heavy aluminum foil in a 200 degree F. oven for three hours, brushing the sides and cover (assuming your piece has a lid for it) occasionally with more fat. Turn off the heat. When the utensil has cooled, wipe off the excess fat with paper towels. Wash the pot in warm water with NO SOAP, and put it back in the warm oven to dry thoroughly.
Follow this procedure for used pots that have rusted too.Wash them well before seasoning.
Each time a utensil is wased, dry it over low heat of in a warm oven before storing. Do not cover tightly when storing; humidity trapped inside may cause rusting.
In general, 1 pound of meat provides three servings, but when there is little bone and little or no other waste, 1 pound can serve four. When buying meat for stew or meat pie, 1 pound of meat can be sufficient for four or five servings if the dish contains vegetables as well. Use the following as a buying guideline:
Constant oven temperature at 350 degrees F.
Constant oven temperature at 325 degrees F.
Interior temperature on thermometer 180 degrees F.
Without stuffing, deduct 5 minutes per pound from the time given above.
Size of pie in inches = Flour sifted in cups = Salt in teaspoons = Shortening in cups = Cold water in tablespoons.
Place prepared fruit in a heavy saucepan with three quarters of the sugar. Combine well to start the juice flowing. If necessary, add about 1/3 cup water to prevent burning. place over high heat and bring to a boil. Boil 1 minute, stirring constantly.
Combine remaining sugar with the quick-cooking tapioca and add this mixture to saucepan. Return the fruit to a full rolling boil. Boil again for 1 minute, stirring constantly.
Remove from heat. Cool as quickly as possible.
This filling can now be made into pies. It can be stored in the refrigerator in jars; it will almost fill two 1-quart jars. The filling can be put into freezer containers, sealed and frozen to be used at a later date for such dishes as pies and tarts.
You can also freeze your fruit filling in the following way: Line a 8 or 9 inche pie plate with heavy foil or with a double thickness of light foil, making sure the foil extends at least 6 inches above the rim. Prepare your pie filling as usual. Pour into the plate and bring foil over the top to cover loosely. Freeze until firm. Then remove filling from pie plate, label, and return to freezer until ready to use. To use: unwrap, place frozen mixture on a pastry lined pie plate of the same size as you used to freeze in, dot with butter and cover as your recipe directs. Place in a preheated oven 425 F for 45-50 minutes or until crust is golden brown. Keeps for 6-8 months.
(for peach, apricot, plum, pear, cherry, grape or current pies)
Filling:
Preheat oven to 425 F. Make a pastry (for 2 crusts, that is a top and a bottom).
Place fruit and all remaining ingredients except butter and the 1 tblsp sugar in a big bowl. and toss lightly. Pour into pastry crust in pie dish or cast-iron skillet. Dot with butter. Put on top crust and pinch edges closed. Sprinkle the 1 tblsp sugar on top. Place in oven.
Bake 35-45 minutes. Cool 5-10 minutes before cutting. Serve warm or cold with or without cream or ice cream..
Separate the flat, slippery little rascals from the stringy pumpkin fibers, rinse away the stickiness and drain the seeds. Then preheat your oven to 425 degrees F.. Melt one tablespoon of butter in a large, shallow pan and spread a cup of the pumpkin seeds around until each one is coated with the butter. Toast, stirring occasionally, for 15 minutes or until each morsel is lightly browned. Season to taste with onion or garlic salt and store the crunchy snack in a tightly covered container, if you can somehow resist eating it on the spot that is, (yes you can eat these)!
It's salt.
Here are some common uses for it:
You probably already know that a cracked egg will stay neatly insisde its shell when you boil it if you add a teaspoonful of salt to the cooking water, and that a tiny pinch makes egg whites or chilled cream beat up easer. But did you know that a smidgen of the same seasoning will keep raw milk from souring quickly? or that fish are easy to clean if you douse them in hot saltwater until the scales curl?
Salt will also help you extract nutmeats unbroken, it's said. If you soak the nuts in brine overnight. Then tap the end of each shell with a hammer and it'll break easily, leaving the kernels whole.
What's more, if your winter store of apples starts looking a little wrinkled, you can try washing and soaking them in brine made by adding one handful of salt to every three gallons of water. Change the solution every six hours until the fruit perks up. (The old recipe says to use a stone crock for this process.)
Pancake breakfasts are more fun for the cook too, if you make a little salt bag to rub the griddle with instead of greasing it. The flapjacks won't stick, and the hot metal won't smoke.
And speaking of smoke... if the pie boils over in the oven, just throw a big handful of salt over the spilled juice. The mess will stop smelling up the kitchen and will cook into a light, dry, porous crust which you can sweep off the oven bottom when the stove cools.
A little salt sprinkled on any milk which boils over on the stove also works wonders. It stops the awful odour.
Instead of smashing your fingers the next time you drive a batch of small nails or brads, slit the end of a pencil eraser and use the improvised tool as a holder while you start the little rascals. A bobby pin also makes a good brad holder.
The next time you have to do some fine work outdoors on a really cold day and you can't wear your gloves doing the job, rinse your hands in vinegar and dry them before going out. For some reason, the vinegar wash makes the frigid temperatures easier to take and seems to keep the fingers a little mor limber a little longer.
Next time you're baking a loaf of bread in the oven, put a small dish of water in the oven with the bread (separately of course). It will help to keep the crust of the loaves from getting too hard.
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