3 meals in this book
“It was the last day of October when La Salle set out on his great journey of exploration. His brother Cavelier, who had now recovered, accompanied him with fifty men; and five cannon-shot from the fort saluted them as they departed. They were lightly equipped; but some of them wore corselets made of staves, to ward off arrows. Descending the Lavaca, they pursued their course eastward on foot along the margin of the bay, while Joutel remained in command of the fort. It was two leagues above the mouth of the river; and in it were thirty-four persons, including three Récollet friars, a number of women and girls from Paris, and two young orphan daughters of one Talon, a Canadian, who had lately died. Their live-stock consisted of some hogs and a litter of eight pigs, which, as Joutel does not forget to inform us, passed their time in wallowing in the ditch of the palisade; a cock and hen, with a young family; and a pair of goats, which, in a temporary dearth of fresh meat, were sacrificed to the needs of the invalid Abbé Cavelier. Joutel suffered no man to lie idle. The blacksmith, having no anvil, was supplied with a cannon as a substitute. Lodgings were built for the women and girls, and separate lodgings for the men. A small chapel was afterwards added, and the whole was fenced with a palisade. At the four corners of the house were mounted eight pieces of cannon, which, in the absence of balls, were loaded with bags of bullets.[306] Between the palisades and the stream lay a narrow strip of marsh, the haunt of countless birds; and at a little distance it deepened into pools full of fish. All the surrounding prairies swarmed with game,--buffalo, deer, hares, turkeys, ducks, geese, swans, plover, snipe, and grouse. The river supplied the colonists with turtles, and the bay with oysters. Of these last, they often found more than they wanted; for when in their excursions they shoved their log canoes into the water, wading shoeless through the deep, tenacious mud, the sharp shells would cut their feet like knives; "and what was worse," says Joutel, "the salt water came into the gashes, and made them smart atrociously."”
257. INGREDIENTS.--Any remains of cold fish, such as cod or haddock; 2 dozen oysters, pepper and salt to taste, bread crumbs sufficient for the quantity of fish; 1/2 teaspoonful of grated nutmeg, 1 teaspoonful of finely-chopped parsley. _Mode_.--Clear the fish from the bones, and put a layer of it in a pie-dish, which sprinkle with pepper and salt; then a layer of bread crumbs, oysters, nutmeg, and chopped parsley. Repeat this till the dish is quite full. You may form a covering either of bread crumbs, which should be browned, or puff-paste, which should be cut into long strips, and laid in cross-bars over the fish, with a line of the paste first laid round the edge. Before putting on the top, pour in some made melted butter, or a little thin white sauce, and the oyster-liquor, and bake. _Time_.--If made of cooked fish, 1/4 hour; if made of fresh fish and puff-paste, 3/4 hour. _Average cost_, 1s. 6d.
Recipe from The Book of Household Management of 1861.
“They rode over hills and plains till night, encamped, supped on a wild turkey, and continued their journey till the afternoon of the next day, when they saw three men approaching on horseback, one of whom, to Joutel's alarm, was dressed like a Spaniard. He proved, however, to be a Cenis Indian, like the others. The three turned their horses' heads, and accompanied the Frenchmen on their way. At length they neared the Indian town, which, with its large thatched lodges, looked like a cluster of gigantic haystacks. Their approach had been made known, and they were received in solemn state. Twelve of the elders came to meet them in their dress of ceremony, each with his face daubed red or black, and his head adorned with painted plumes. From their shoulders hung deer-skins wrought with gay colors. Some carried war-clubs; some, bows and arrows; some, the blades of Spanish rapiers, attached to wooden handles decorated with hawk's bells and bunches of feathers. They stopped before the honored guests, and, raising their hands aloft, uttered howls so extraordinary that Joutel could hardly preserve the gravity which the occasion demanded. Having next embraced the Frenchmen, the elders conducted them into the village, attended by a crowd of warriors and young men; ushered them into their town-hall, a large lodge, devoted to councils, feasts, dances, and other public assemblies; seated them on mats, and squatted in a ring around them. Here they were regaled with sagamite or Indian porridge, corn-cake, beans, bread made of the meal of parched corn, and another kind of bread made of the kernels of nuts and the seed of sunflowers. Then the pipe was lighted, and all smoked together. The four Frenchmen proposed to open a traffic for provisions, and their entertainers grunted assent.”
Pick them young, and throw into a little wooden keg a layer three inches deep; then sprinkle with salt: put another layer of beans, and do the same as high as you think proper, alternately with salt; but do not be too liberal of the latter: lay a plate, or cover of wood that will go into the keg, and put on it a heavy stone. A pickle will rise from the beans and salt. If too salt, the soaking and boiling will not be sufficient to make them pleasant to the taste. When to be eaten, cut, soak, and boil as when fresh. Potatoes should be kept in the earth that adheres to them when dug; and preserved from frost. Carrots, parsnips, and turnips the same, and put in layers of dry sand. Small close cabbages laid on a stone floor before the frost sets in, will blanch and be very fine, after many weeks’ keeping.
Recipe from New system of domestic cookery, formed upon principles o of 1806.
“La Chine was the starting-point; and the combined parties, in all twenty-four men with seven canoes, embarked on the Lake of St. Louis. With them were two other canoes, bearing the party of Senecas who had wintered at La Salle's settlement, and who were now to act as guides. Father Galinée recounts the journey. He was no woodsman: the river, the forests, the rapids, were all new to him, and he dilates on them with the minuteness of a novice. Above all, he admired the Indian birch canoes. "If God," he says, "grants me the grace of returning to France, I shall try to carry one with me." Then he describes the bivouac: "Your lodging is as extraordinary as your vessels; for, after paddling or carrying the canoes all day, you find mother earth ready to receive your wearied body. If the weather is fair, you make a fire and lie down to sleep without further trouble; but if it rains, you must peel bark from the trees, and make a shed by laying it on a frame of sticks. As for your food, it is enough to make you burn all the cookery books that ever were written; for in the woods of Canada one finds means to live well without bread, wine, salt, pepper, or spice. The ordinary food is Indian corn, or Turkey wheat as they call it in France, which is crushed between two stones and boiled, seasoning it with meat or fish, when you can get them. This sort of life seemed so strange to us that we all felt the effects of it; and before we were a hundred leagues from Montreal, not one of us was free from some malady or other. At last, after all our misery, on the second of August, we discovered Lake Ontario, like a great sea with no land beyond it."”
2 cups scalded milk ¼ cup sugar or ⅓ cup molasses 1 teaspoon salt 1 yeast cake dissolved in ¼ cup lukewarm water 4⅔ cups coarse entire wheat flour Add sweetening and salt to milk; cool, and when lukewarm add dissolved yeast cake and flour; beat well, cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full; let rise, and bake. Entire Wheat Bread should not quite double its bulk during last rising. This mixture may be baked in gem pans.
Recipe from The Boston cooking-school cook book of 1896.
Sources: Every passage above is quoted verbatim from France and England in North America, Part III, free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — navy cloth, sheaf stamp.