From the Home Medicinals, 1881: “For sunburn, add a cup of apple cider vinegar to cooling bath water or two cups of baking soda.”
From the Baker’s Texas Almanac, attributed to Daniel Boone: “All you need for happiness is a good gun, a good horse and a good wife.”
From Texas Grower, 1892: “Plant most varieties of okra, summer corn, black-eyed peas, winter squash, pumpkin, cantaloupes and local melons early in the month.”
Our recipe this month comes from Austin native Donna Klingsted, who got this recipe from her mother and believes it came from the Chisholm Trail.
· 1 ½ teaspoons granulated sugar
· 1 ½ teaspoons ground coriander
· 1 ½ teaspoons salt
· 1 teaspoon chili powder
· 1 teaspoon garlic powder
· 1 teaspoon ground pepper
· ¼ teaspoon crushed red pepper flakes
· 4 boneless top sirloin steaks
Mix the dry seasonings together thoroughly in a bowl. Please each steak on a large plate and cover each side with the mixture, rubbing the seasoning in thoroughly, then turning the meat over and repeating the process. Let the steaks sit for about an hour in a cool place (refrigerator).
Place the steaks on a grill over medium heat. Cook for 10-15 minutes on each side, to desired level of cooking. Serve immediately with salad, summer corn or potatoes and mint iced tea.
From the Home Remedies, 1886, via Tennessee Pioneers: “Boil and blossoms from red clover into a tea, let steep and drink one cup to ease rheumatism and arthritis.”
From the Frontier Almanac, attributed to Abraham Lincoln: “Be sure you put your feet in the right place, then stand firm.”
From Texas Grower, date unknown: “Plant most varieties of okra, black-eyed peas, winter squash, pumpkin, cantaloupes and local melons early in the month.”
Austinite Carol Peterson sends this month’s recipe for a summer pea salad that she is “just like the one that was passed down through my family, from frontier times.”
· 1/3 cup sour cream
· 1 Tablespoon mayonnaise
· 1 Tablespoon white vinegar
· 4 cups fresh green peas
· 8 slices bacon, cooked and chopped
· 1/2 small red onion, cut in half and sliced thin
· 6 ounces, cubed cheddar cheese
· 3 Tablespoons minced parsley
· Salt and pepper to taste
Mix sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Stir 2/3 of the dressing into the peas until they are coated. Gently stir in the bacon, onion, cheese, and parsley. Taste and adjust seasonings. Cover with plastic wrap and refrigerate with extra dressing for 2-4 hours before serving.
Remove from the fridge, stir in the rest of the dressing to taste and sprinkle with parsley before serving.
From the Home Remedies, 1888, via Missouri Pioneers: “To stop itching from minor bug bites, wash with cloth dipped in fresh water. Mix 1 spoonful each of baking soda and water. Dab resultant paste onto the bite.”
From the Homesteaders’ Almanac, attributed to Davy Crockett: “Let your tongue speak what your heart thinks.”
From Texas Grower, date unknown: “Plant most varieties of beans, okra, peas, squash, corn, peppers, pumpkin and local melon fruits early in the month or after the last rain of April.”
Austinite Dede Larson sends this month’s recipe for yummy red potatoes that her grandmother made for her when she was a little girl. “Grandpop was a rancher and she used to feed this for dinner (lunch).”
· 24 ounces yellow or red baby potatoes
· 2 tablespoons olive oil
· 3 cloves pressed garlic
· 1 tablespoon fresh thyme leaves
· Kosher salt and ground black pepper
Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large pot of boiling water, cook potatoes until tender and drain. Place potatoes on the baking sheet. Using a serving fork, smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and thyme.
Place into oven and bake for 18-20 minutes, or until golden brown and crisp. Serve immediately.
From the Home Remedies, 1888, via Alabama Pioneers: “Pound some gum camphor and fill a wide-necked pint bottle one-third full. Fill with olive oil and set away until the camphor is absorbed. Excellent lotion for sore chest, sore throat, aching limbs.”
From the Homsteaders’ Almanac, attributed to Davy Crockett: “We must not permit our respect for the dead or our sympathy for the living to lead us into an act of injustice to the balance of the living.”
From the Texas Farmer's Digest, 1899: “Plant tomatoes, peppers, squash, bush and pole beans, peppers, watermelons early in the month; okra, peas and other summer vegetables late in the month . . . Apply manure in side rows when plants are one hand high.”
Temple resident Dallas Simpson offers this month’s recipe for cake that her grandmother used to make, straight from a Milton Hershey recipe she got a century ago.
· 2 cups sugar
· 1 ¾ cups all-purpose flour
· ¾ cup Hershey's Cocoa
· 1 ½ teaspoons baking powder
· 1 ½ teaspoons baking soda
· 1 teaspoon salt
· 2 eggs
· 1 cup milk
· ½ cup vegetable oil
· 2 teaspoons vanilla extract
· 1 cup boiling water
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla. Beat until smooth. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost with chocolate frosting.
From the Home Remedies and Medicinals, 1882: “ “For a cough, slice wild of garden onions, place then in a pan, cover them with honey and bake them until they are clear. Strain the resultant mixture, please in a bottle and take one spoonful for coughs.”
From the Homsteaders’ Almanac, attributed to Abraham Lincoln: “No man has a good enough memory to be a successful liar.”
From the Texas Farm Digest, 1896: “Till in winter cover crops and wait two weeks before planting . . . Sow most vegetables, beans, beets and other kitchen crops after the final frost.
Pflugerville resident Jenny Sturgis sends along this recipe for a yummy stew that’s like the one her grandmother made.
· 1 ½ lb. cubed beef stew meat
· ½ cup flour
· 1½ teaspoons salt
· ½ teaspoon pepper
· ¼ cup vegetable oil
· 1 finely chopped onion
· 1 finely chopped carrot
· ¼ cup finely chopped celery
· 1 tablespoon dried parsley
· 1 pinch thyme
· 3 ½ cups of beef broth
· 2 diced medium potatoes
· 2 diced carrots
· 2 diced onions
Put flour, salt and pepper in a large plastic bag. Place meat in bag with the flour and shake until well coated. Heat oil in a large Dutch oven. Add meat pieces to the oil and stir until slightly browned, Add remaining flour from the bag and the chopped onion.
Stir until well browned. Add finely chopped carrot, then celery, parsley, thyme and beef broth. Cover and cook over low heat for 1½ hours, stirring every 15 minutes. Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.