To help with building your year's supply (this is Week 18 of 26), see this chart.
What do you take for granted?
A middle-aged woman was working in the kitchen with her grandmother to prepare a wonderful family dinner. The grandmother thoughtfully asked, “Tell me, if you could have only one of these modern conveniences we have here in my kitchen, which one would it be?” Her granddaughter took her time in answering, evaluating all the pros and cons as she moved around the kitchen. She noted the stove, the dishwasher, blender, etc., thinking what it would be like without them. Pleased with her careful analysis, finally she replied, “I think I would have to choose the fridge. What about you?”
The grandmother chuckled. “I would choose running water every time.”
That story came to mind as I was reading through a recipe book published in 1909 by Baker's Chocolate. The instructions included a wooden pail, crushed ice, and a wet piece of carpet. The recipe was written nearly two decades before the first widely-used refrigerator was invented. Way before electric or gas stovetops. And before many people had pipes that brought water to their house and took the used stuff away. My mom is still in her 60s, but grew up with an outhouse and hauling water from the creek.
Modern conveniences-- they're more recent than we tend to think.
Take a look at the recipe below. It should help you start thinking about how you'd cook--clean--bake-- if those modern conveniences weren't available for a while. A good preparedness adage is 'If it's important to you, have two or three ways in mind to be able to do it.' That goes for heat, light, refrigeration, having clean water, and more.
What do you take for granted?
A middle-aged woman was working in the kitchen with her grandmother to prepare a wonderful family dinner. The grandmother thoughtfully asked, “Tell me, if you could have only one of these modern conveniences we have here in my kitchen, which one would it be?” Her granddaughter took her time in answering, evaluating all the pros and cons as she moved around the kitchen. She noted the stove, the dishwasher, blender, etc., thinking what it would be like without them. Pleased with her careful analysis, finally she replied, “I think I would have to choose the fridge. What about you?”
The grandmother chuckled. “I would choose running water every time.”
That story came to mind as I was reading through a recipe book published in 1909 by Baker's Chocolate. The instructions included a wooden pail, crushed ice, and a wet piece of carpet. The recipe was written nearly two decades before the first widely-used refrigerator was invented. Way before electric or gas stovetops. And before many people had pipes that brought water to their house and took the used stuff away. My mom is still in her 60s, but grew up with an outhouse and hauling water from the creek.
Modern conveniences-- they're more recent than we tend to think.
Take a look at the recipe below. It should help you start thinking about how you'd cook--clean--bake-- if those modern conveniences weren't available for a while. A good preparedness adage is 'If it's important to you, have two or three ways in mind to be able to do it.' That goes for heat, light, refrigeration, having clean water, and more.
CHOCOLATE MOUSSE
Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mould and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice enough to fill the space.
Whip one quart of cream, and drain it in a sieve. Whip again all the cream that drains through.
Put in a small pan one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, three tablespoons of sugar and one of boiling water, and stir over a hot fire until smooth and glossy. Add three tablespoonfuls of cream.
Sprinkle a cupful of powdered sugar over the whipped cream. Pour the chocolate in a thin stream into the cream, and stir gently until well mixed. Wipe out the chilled mould, and turn the cream into it.
Cover, and then place a little ice lightly on top. Wet a piece of carpet in water, and cover the top of the pail. Set away for three or four ours; then take the mould from the ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.
_______
The whole book is found here: https://d.lib.msu.edu/fa/14/pages
Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mould and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice enough to fill the space.
Whip one quart of cream, and drain it in a sieve. Whip again all the cream that drains through.
Put in a small pan one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, three tablespoons of sugar and one of boiling water, and stir over a hot fire until smooth and glossy. Add three tablespoonfuls of cream.
Sprinkle a cupful of powdered sugar over the whipped cream. Pour the chocolate in a thin stream into the cream, and stir gently until well mixed. Wipe out the chilled mould, and turn the cream into it.
Cover, and then place a little ice lightly on top. Wet a piece of carpet in water, and cover the top of the pail. Set away for three or four ours; then take the mould from the ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.
_______
The whole book is found here: https://d.lib.msu.edu/fa/14/pages
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