2 pounds ripe tomatoes (about 6)
1 onion, sliced thin
1 tablespoon butter
1 bay leaf
1 tablespoon brown sugar
2 whole cloves
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh basil
1 pint light cream
1 cup milk
6 large toasted butter croutons
2 tablespoons chopped chives
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1 ounce salt pork
2 ounces lean cured ham (washed and diced)
1 tablespoon lard or vegetable oil
1 green pepper, seeded and chopped
3 sweet chile peppers, seeded and chopped
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 teaspoon whole dried oregano
1 teaspoon salt Read more »

Makes 12 potato balls

2 pounds potatoes, peeled and quartered
2 quarts (8 cups) water
1 1/2 tablespoons salt
2 ounces (4 tablespoons) butter
1 egg, slightly beaten
1/2 teaspoon salt
1 tablespoon cornstarch

1/4 of recipe for Basic Meat Filling (recipe follows)
Cornstarch (to coat balls)
Lard or vegetable oil (for deep frying)
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1 1/2 cups water
6 cups sugar
3 6-inch lengths of string food coloring (optional)
candy flavoring (optional)

Bring the water to a boil in the saucepan.
Remove from heat and add 3 cups of sugar, stirring until dissolved. Slowly add the remaining sugar, reheating the water if necessary.

When all the sugar is dissolved, pour the mixture into 3 heat proof jars or glasses. Stir 3 drops of liquid food coloring and 1/2 a tsp. of candy flavoring into each jar. Tie each length of string around a pencil. Lay one string on top of each jar so the strings hand down into liquid. Crystals will begin to form in 1 hour, and continue to solidify for several days.

If a layer forms on the surface of the jar, break it. When liquid completely evaporates, candy is ready.

Just coming into season…

1 lb asparagus
1 Tbsp olive oil
2 1/2 Tbsp grated Parmesan cheese
1 1/2 Tbsp soft white bread crumbs
2 tsp margarine

Preheat oven to 450 degrees.
Toss asparagus spears in 1-2 tsp olive oil and arrange in baking pan . Sprinkle with cheese and bread crumbs. Drizzle with remaining olive oil. Bake uncovered until asparagus is just tender, about 15 minutes.

Serves 4

And for the gravlax…

3 Tbsp dark french coarse-ground mustard
1 Tbsp sugar
1/2 tsp salt
Pinch ground white pepper
1 Tbsp vinegar
6 Tbsps olive oil
6 Tbsps dill,
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Swedish Recipe II

1/4 cup salt
3 Tbsp sugar
2 Tbsp white pepper
4 tsp allspice
3 Tbsp gin
2 bunches dill
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Gravlax or gravadlax - Swedish dill-cured salmon

Gravlax uses a salt-sugar mixture to cure the fish. The fish is flavored by dill and whatever else is handy.
(Serves 3-4) and requires 1 small salmon, whole (2-3 lbs)

Swedish Recipe
2 Tbsp white peppercorns (or a mixture of equal parts white peppercorns and allspice berries)
4 Tbsp salt
2 Tbsp sugar
2 bunches dill
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This is a repost - an article, I think, of the 1930’s - some of the techniques are outdated, but…
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Fish smoking is a method which should be used more extensively in home food preservation of fishery products - when the curing is properly done, it is inexpensive and the product is of high quality, attractive in appearance and taste. Although preservation by smoking usually lasts for a shorter time than by salting, the product is more appetizing. If smoked fish spoils quickly and is poor in quality, it is because the smoking has been done improperly. If proper attention is given to materials and methods, little difficulty should be experienced. The efficiency of smoking depends on the drying action; it is only a flavoring and coloring agent.
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1/3 cup brown sugar, packed
2 Tablespoons margarine
2 Tablespoons milk
1+1/4 cups powdered sugar, ie. icing sugar
1/2 teaspoon vanilla

In bowl, combine brown sugar, margarine and milk; microwave at 100% (High) for 45 to 60 seconds until margarine has melted, sugar is dissolved and mixture boils.
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