My Grandfather had more cookbooks then I can count. Amount them was a Pilgrim Pioneers present a Culinary Adventure. They are recipes that were submitted by people of the club and I thought I would share some of them with you. This first one was submitted by Mae Greeley recipe is exactly how it reads in the book. While it is not something I myself would cook it does make for interesting reading.
Old Fashioned Boiled Dinner
A classic dish known outside of New England as “corned beef and cabbage.” Quantities as you like it; schedule give for dinner to be ready at noon.
7am – Rinse 4 lb piece of corned beef in water and place in bottom of large kettle. Add 2 tbsp sugar, 1 tsp picking spice, and 2 bay leaves. Bring to boiling point and boil 5 minutes. Skim scum off top, turn down heat, and simmer, covered, until tender.
9:30am – Scrub fresh beets within inch of their lives and add to kettle, leaving skin and a good 4 inches of stem on each beet to prevent bleeding.
10am – Add peeled turnips, cut coarsley
11am – Add peeled carrots and onions and a fair sized cabbage cut in quarters. Add water as necessary to keep liquid level up.
11:30am- Add peeled, cut up potatoes
Noon – All should be cooked by now. Peel beets and arrange dinner on one large platter. Serve with hot corn bread or johnnycake, egg gravy (a regular white sauce with 1- 2 chopped hard-boiled eggs added), horseradish, and a cruet of vinegar. Apple pie is the perfect dessert.