SUPPOSE A CHEF came in the front door, and your grandmother came in the back door. Whose recipe would you use for family or fun? That’s my problem all the time. I have 50 years worth of recipes in my files, and cookbooks that read like novels crowd me.

But, as you know, Northfield has given us special collections as well. Within one local cookbook are inserts from the files of the Northfield News:

an example:

“The ‘solid’ family of this town is J.C. Fletcher’s; consisting of himself, wife and a son and daughter whose combined weight is 820 pounds” Northfield News 1885

Keeping this in mind, I pass along:

Lo-Cal Lo-fat Fish Chowder

Reproduced exactly as it appears in “Northfield Now and Then” Cookbook

Sauté 2 large onions in a small amount of oleo or butter until golden brown. Add 4 diced small potatoes and enough water to keep potatoes from catching on. Season well with salt and pepper. Cook until potatoes are almost done. Add

pounds fresh plump haddock. Cook until fish flakes. Add milk, preferably homogenized, skimmed and cover. Let stand covered in the refrigerator at least one day before serving. ” Julia MaIntire

Note: that “catching on” means to cover potatoes with water so that they don’t burn, but not so much water that they become liquid. Look at all the differences we have now, where we can have skimmed milk out of the bottle, rather than resorting to the extra step.

And I would probably put a small pad of butter on the top of the soup in each bowl with some fresh chives….

Lentil Soup

From Becky Merrilees,( the illustrator and calligrapher for the Northfield Now and Then)

1 package (#1) dry lentils

2 slices bacon or salt pork, cut finely

1 carrot 4 pieces celery 3 medium onions 3/4 teaspoon pickling spice Minced garlic 1 bullion cube

1 #1can tomatoes, (10 oz)

1 quart liquid (water or tomato juice

1/2 pound frankfurters

Chop carrot, celery and onions. Fry bacon until crisp. Add all other ingredients except frankfurters. Simmer for 2 hours adding extra liquid as needed to thin. 15 min before serving, add franks sliced thin crosswise.

Feather Beds

At least read this!

also from “Northfield Now and Then” It is the first recipe that gives you the time of day!

1 Tablespoon sugar 1/4 cup Crisco 1 egg, beaten 1 cup sweet milk

2 1/2 cups bread flour

1/2 or 1 yeast cake (that’s what it says!)

Dissolve yeast in 1 tablespoon water, add other ingredients, flour last. Let rise nearly all day. Fill muffin tins about half full at 4 o’clock for a 6 o’clock supper. Begin baking about 20 minutes before supper. Oven 400 degrees

Alice Thompkins

Roasted Carrots and

Parsnips with Maple Syrup

This recipe was sent by a long time friend this week. They have enjoyed it for years.

6 medium carrots trimmed, peeled and cut into 2 inch chunks.

6 medium size parsnips trimmed, peeled and cut in 2 inch chunks.

3 tablespoons extra virgin olive oil

1 1/2 teaspoon of salt

1/3 cup maple syrup

2 teaspoon fresh minced thyme

Preheat oven at 375 degrees

Heat the maple syrup in a sauce pan over low heat, add thyme. Turn off the heat

Allow the mixture to sit for 15 minutes.

Toss carrots and parsnips in large bowl with the olive oil and salt

Place on a large baking sheet in a single layer and bake for 15 minutes.

Take baking sheet from oven. Pour the seasoned maple syrup over the vegetables and mix well. Return pan to oven and continue roasting, turning occasionally until vegetables are “tender-roasted” and serve hot.

Have a great week! pgg