Cooking Through the Ages Cookbook

Index Drinks Appetizers Breads Soups Main Dishes Fruits and Vegetables Desserts Miscellaneous Short Stories Publisher Links

Night

A cold wind blows through the aspens tonight as I long for you holding me close. Wolves howl out of the darkness as a moose browses lazily with its young, breaking the song of the wind in the trees. The moon reflects in the lake below me and all I see is your face. I sit on the front steps wearing your shirt, one that smells so much of you. The song that was on the radio as you walked out of the door - it seems so long ago - runs through my head. A cold wind hits my face, bringing the smell of the pines to me, but all I think of is you. After so many years alone dreaming of someone to love the way that I am you came like a dream with a promise - you by my side - in our cabin deep in the woods with the pines standing guard. Off in the distant horizon I see a storm moving in, the lightening faint at first, but soon becoming jagged pitchforks of light. The cold wind blows my hair behind me and I start to chill. I pull your shirt around me to ward off the chill. At first I’m mistaken, but no- your headlights are coming up the leaf covered road tunneled in by the trees with their smoky fall colors of red, orange, and yellow. When you stop, you see me in the brilliant flash of lightening as the storm moves closer. The thunder hits as you get out and walk toward me, your boots noisy on the fallen leaves. The wolf howls again calling his pack together as you look me in the eyes. You have seen this so many times before, the look of me alone, the look I had for so long before you came to me with your promise. You pull me close and hold me tight; the chill goes away even though the cold wind blows on my back. You know what happens on nights like this as I wait for your return. It has an easy remedy - just you by my side and all is well again - in our cabin deep in the woods with the pines standing guard.

Copyright on original writing only

Jennifer Mueller 2005 - 2006

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Drinks

A Speakeasy named Hell Jared made his way to the bar and surveyed the room. A band played jazz as it could only be played in New Orleans on a makeshift stage at one end. The bar was gleaned from an old saloon before prohibition; the tables and chairs were mixed and matched no one matching any other in the room. No one noticed any of it not with the dozen women dressed in little more than feathers enough to cover that which was necessary. They were twelve of the most beautiful fair-skinned black women he had ever seen. They were a one-week special engagement from Paris that could be seen nowhere else in the city. Despite that all of the employees were black the cliental had no boundaries of any sort rich or poor didn’t even matter. “Do you have bourbon?” Jared asked. “We have everything here; the boss makes sure of it.” The large bartender answered in a deep bass voice. He had the look of a farm hand to him and that he could take the place of a team of horses. Jared was sure he doubled as the bouncer a job he was more than adequate for. “Bourbon then.” Jared took his drink and turned to watch those in the room once more. He watched mostly the legs that had so recently been covered in many layers. Rules were made to be broken, as many stated when told of the Volstead act and in them fortunes had been made. Speak Easies, as illegal bars were called hid in the basements and back alleys of every city in the country. The rich and poor alike flocked to them. The rich made it fashionable though and Jared couldn’t deny that he fell into that category. More than one Speak was kept open due to his faithful patronage.

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The Politicks of Marriage Toddy

Part of History Lessons Scotland, 1714

From Traditional Scottish Cookery A measure of whiskey Brown sugar or 1 tsp. honey Hot water Heat the glass, but in brown sugar and some hot water. When the sugar has melted, add some of the whiskey, stirring well, then add more hot water and some more whiskey. Serve Hot. Traditionally, toddy should be served in a crystal glass and stirred with a silver teaspoon.

A Wolf in Angel’s Clothing Racco Hoo

USA, 1851

From http://www.beavton.k12.or.us/greenway/leahy/ot/guidebook/recipes.htm “A beverage, to be used in the same way as tea or coffee. Mix together one pound of grated chocolate, One pound of pulverized sugar, One pound of rice flour, and four tablespoons of arrowroot. Boil one pint of milk and then add three tablespoons of the above mixed with a little water to make one serving."

Mine Death Stab in the Back

USA, present day

2-3 ice cubes 1 ½ oz orange juice 1 ½ oz brandy 1 oz almaden dry white wine 2 oz club soda 1 thin orange slice

Drink for the summer From Family receipt book, 1819 Take one bottle of sherry, but Madeira is preferable, two bottles of cider, one of perry, (cider made from pears) and one gill of brandy. After those ingredients are mixed, take two lemons, pare the rind as thin as possible, then slice the lemon and put the rind and lemon into a cup, those these add a little grated nutmeg and powdered sugar, to make palatable. Stir them together, then toast a biscuit very brown and throw it into the

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liquor. It is generally found a pleasant draught at dinner and produces not bad effects on those who drink it in moderation.

A Speakeasy named Hell Prohibition Cocktails

USA, 1926

From http://dinnerandamurder.com Between The Sheets 3/4 oz. each; Rum, Brandy, Cointreau, Splash of Lemon juice or Sour mix Blend with ice, Strain & Serve up in a chilled cocktail glass Champagne Punch 1 cup water 2 tablespoons Orange Curacao 2 cups sugar Juice 2 lemons 1 quart California champagne 2 cups tea infusion 4 tablespoons brandy Ice 2 tablespoons Medford rum 1 quart soda water Make a syrup by boiling water and sugar ten minutes. Mix champagne, brandy, rum, Curacao, lemon juice, and tea infusion. Sweeten to taste with syrup and pour into punchbowl over a large piece of ice. Just before serving add soda water. Old Fashioned 2 oz. Whiskey or Bourbon, Splash of Simple Syrup, Bitters & Soda. Fill rocks glass with ice, Add simple syrup, bitters, liquor & soda, Garnish with an orange slice and cherry Mint Julep 1. Fill a tall glass or silver tumbler with crushed ice. 2. Put 2 sprigs of fresh mint in another glass. 3. Add 1/4 oz. of water. 4. Add 1 tsp. Sugar. 5. Muddle ingredients well. 6. Add 3 oz. of Bourbon. 7. Stir gently, but thoroughly. 8. Strain into glass with crushed ice. 9. Garnish with fresh sprigs of mint. Tips: 1. Use the freshest and highest quality ingredients you can. 5

2. Silver cups or tumblers are the traditional way to serve this drink. 3. This drink is best when allowed to set in the refrigerator for at least a half-hour. Red Death Cocktail 1 oz. Vodka, 3/4 oz. each: Amaretto, Triple Sec, Southern Comfort, & Sloe Gin, Splash of Orange juice, Dash of Lime juice Shake with ice & Pour into a Tall glass Pink Murder 14 can(s) Beer 1 1/2 liter(s) Vodka 2 bottle(s) Raspberry Ginger Ale 1 package(s) Country Time Pink Lemonade Mix Directions: Dump all of it in a bucket. Stir in ice.

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Appetizers

A Little Roman Scandal

The cook had outdone himself on the meal; grilled damsons and pomegranate seeds, truffles and mushrooms, sausages on a silver grill, piping hot wild boar, lobsters garnished with asparagus, apples whose scent was a feast in itself, Syrian pears in a soufflé. It was all the best that could be purchased, but as far as feasts went it was quite modest. The family prided itself on its fine standing in Rome, but they weren’t the sort to have lavish feasts that people spent all night long at, besides there was business to take care of that night. Claudius Quintus Gallus reentered the dining room and was surprised to find someone there, still more that it was a woman staring out an open door at the Pincian hill mansions’ garden. He thought all of the families were in the other room trying to entice him into matrimony with their daughters’ attributes. He wouldn’t have minded so much of it was their attributes that they were indeed discussing with the girls themselves. Friends, hobbies, interests, travels, but he’d never heard so much talk of money and property in his life. He hadn’t seen her at the meal, but then with so many people there it would be easy to overlook one. He didn’t know how he could have when he walked closer; from behind, she was tall and lithe. The sea green silk tunic and drape that fell enticingly allowing the curves it was supposed to hide to show through quite well. Her dark brown hair was the image of an ideal Roman lady curled high in front and covered in an exquisite net decorated in pearls and emeralds. His glass of wine and the women in the other room were forgotten.

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An Unusual Danna Happy Hour

Japan, 1902

From http://japanesefood.about.com Plum Wine

INGREDIENTS:

2 lb Green Ume Plums

1 1/2 lb Crystal Sugar

7 1/2 cups White Liquor

PREPARATION:

Wash green ume plum and remove the calyxes with a bamboo stick. Wash a large glass

jar well and dry it out under the sun. Dry ume plum with a towel. Place ume plum in the

jar. Put crystal sugar over the ume plum.

Pour white liquor in the jar. Seal the jar and store it in a dark, cool place. It will be ready

in three months. *The best time to drink ume-shu is one year after this.

*Makes 2 servings

Edamame and Japanese Beer

Edamame is boiled green soy beans. Japanese people eat edamame with beer. It's an

easy-to-make appetizer. Serve cold beer with chilled edamame.

Ingredients:

1/2 pound edamame beans (green soybeans)

7 cups water

1 tbsp salt

How to Cook:

Boil water in a large pan.

Wash edamame beans well.

Add edamame beans in boiling water and boil for 5-10min.

Drain the edamame and sprinkle salt over them. *You can serve edamame warm or cool

Beer has been one of the most popular alcohol beverages in Japan since it was

introduced to the Japanese public at the end of the 19th century.

Common Japanese beer brands

Kirin

Asahi

Sapporo

Suntory

Love Thy Neighbor Beef Empanadas 8

Argentina, 1889 From http://www.recipes4us.co.uk Ingredients For the dough: 400g/14 oz Plain Flour 1 teasp Salt 175g/6 oz Butter 1 - 3 tbsp chilled water For the filling: 450g/1 lb Minced Beef 2 Onions, chopped 1 green Capsicum, (sweet pepper), chopped 50g/2 oz Raisins, pre-soaked in warm water 2 tbsp chopped Green Olives 1 tbsp Tomato Paste 1 hard boiled Egg, chopped Beaten Egg, to glaze 1 teasp Tabasco Sauce salt and pepper, to taste 2 teasp fresh Thyme Leaves Instructions 1. Place the flour in a large mixing bowl and rub the butter into the flour with your fingertips until it resembles coarse breadcrumbs. 2. Add the water a little at a time and mix with a knife until the pastry begins to bind together. Using your hands, form the pastry into a ball then cover with cling film and chill for 1 hour. 3. Heat the oil in a frying pan, add the beef and lightly brown on all sides. 4. Add the remainder of the ingredients, mix well and cook over a low heat for 10 minutes. Set aside until you are ready to assemble the empanadas. 5. Preheat the oven to 200C, 400F, Gas Mark 6. Roll the pastry out on a lightly floured surface to about 3 mm/ 1/8th inch thickness then cut into 8 circles using a plate or small saucepan lid. 6. Divide the filling between the pastry circles then brush the edges of the pastry with a little water, fold over to create semi circles and press the edges firmly together with a fork making sure they are well sealed. 7. Brush the tops with beaten egg and bake for 20-30 minutes until golden brown.

The Dancer’s Secret Boreks

Turkey, 1916

From the Around the World Cookbook 9

8 oz feta cheese, grated 8 oz mozzarella grated 2 eggs beaten 3 tbsp chopped fresh parsley 3 tbsp snipped fresh chives 3 tbsp chopped fresh mint pinch of nutmeg 8 oz filo pastry 3-4 tbsp melted butter freshly ground back pepper Preheat over to 350. In a bowl, blend the feta and mozzarella cheeses with the beaten egg. Add the chopped herbs, season with black pepper and nutmeg, and stir well to mix. Cut the sheets of pastry into 4 rectangle strips approximately 3 inches wide. Cover all but one or two strips of the pastry with a damp cloth to prevent them from drying out. Brush one strip of pastry at a time with a little melted butter. Place 1 tsp of the filling at the bottom edge. Fold one corner over the filling to make a triangle shape. Continue folding the pastry over itself until you get to the end of the strip. Keep making triangles until all the mixture is used up. Place the boreks on a greased baking tray in the oven for about 30 minutes until golden brown and crisp. Serve warm or cold.

Ghost Woman of Rajayan Cauliflower Pakora

India, 1854

From recipedelights.com Ingredients:

Cauliflower 1 medium head

Gram flour 1 cup

Red chilli powder 1/2 tsp.

Cumin seeds 1/2 tsp.

Garam masala powder 1/2 tsp.

Chopped coriander leaves 2 tbsp.

Salt to taste

Vegetable oil as required

Method:

1. Mix gram flour, red chili powder, cumin seeds, garam masala, chopped coriander leaves and salt. 2. Add little water and beat the mixture to form a thin and smooth batter. 3. Break the cauliflower into flowerets. Cut the bigger ones into smaller pieces and then wash thoroughly. 10

4. 5.

Heat oil in a deep frying pan. Dip the cauliflower pieces into the batter and deep fry on medium heat until golden brown. Serve hot with green chutney.

Hidden from View Oysters Bienville

USA, 1861

3 dozen raw oysters on the half shell 6 pie pans, filled with rock salt 4 tablespoons butter 1/2 cup finely minced onion 1/2 cup finely minced bell pepper 1 cup finely minced green onion 2 cloves garlic, minced 1-1/2 cups minced raw shrimp 1 cup fresh mushrooms, minced 1/2 cup white wine 1 tablespoon fresh lemon juice 2 cups Bechamel sauce (make it with half-and-half or cream instead of milk, for an extrarich sauce) 2/3 cup grated Cheddar cheese 1/2 cup fresh French bread crumbs Salt, white pepper and Tabasco to taste Dash of Peychaud's bitters (Angostura bitters may be substituted) Preheat oven to 400°F. Melt the butter, then sauté the onions, bell pepper, green onions, mushrooms, and garlic until soft; add the shrimp and cook for 1 minute until barely pink. Deglaze with the white wine and lemon juice, and bring to a boil. Add the Bechamel sauce, cheese and bread crumbs, and reduce to a simmer. Add salt, white pepper and Tabasco to taste, dash of Peychaud's, then simmer for 20 minutes, or until very thick. Arrange 6 raw oysters in each of the pans, firmly nestled in the rock salt. Cover each oyster with the sauce, and bake for 10 minutes, until the oysters and sauce are very hot and the top of the sauce is browned. Serve at once. The rock salt helps stabilize the oyster shells as this dish cooks. It's there for support, not seasoning; make sure you don't get any on your oysters, or they'll be too salty.

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Breads

Purgatory part of Women of their Time

Elina froze momentarily, no, now she knew why her father was crowing he had snagged a suitor that would make him the envy of his fellow merchants. She just loved how she had never heard of it before now as they stood there before her. “Haven’t you daughters my age? I should think they’d resent a mother they’re own age.” Jeronimo laughed as he was handed a glass of wine. “You were right Beneditto she does have a wit to keep you on your toes, but it is not for me Elina may I present my son Antonio, musician and instrument maker to the court of Henry the Eighth of England. He left about 5 years ago and now returns to find a wife. After hearing of a face such as yours we came here first.” The English King! Her father’s scowl took on a whole new meaning, but still she couldn’t relinquish her tongue all together even if it meant losing a husband at court. “Then I suppose its time for me to apply those screws you talked about isn’t it? Whatever you are offering for my dowry father I demand it be half that. I know my worth.” Elina saw Antonio smile hiding it in his glass of wine. He looked to be in his mid to late 20’s with a pleasant face, and tall. He stood a head taller than either of their fathers’. His dark eyes caught hers as he regained his composure. “Shall we go into dinner?” Her father announced changing the subject.

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Absolution Soda Bread

Ireland, 758

From A Little Irish Cookbook. 4 cups plain flour 1 tsp salt 1 tsp baking soda 1 tsp sugar (optional) 2 cups buttermilk or sour milk Sieve the dry ingredients into a large bowl. Scoop up handfuls and allow to drop back into the bowl to aerate the mixture. Add enough buttermilk to make a soft dough. Now work quickly as the buttermilk and soda are already reacting. Knead the dough lightly ­ too much handling will toughen it, while too little means it won't rise properly. Form a round loaf about as thick as your fist. Place it on a lightly-floured baking sheet and cut a cross in the top with a floured knife. Put at once to bake near the top of a pre­ heated oven, gas mark 8, 450°F, 230°C, for 30-45 minutes. When baked, the loaf will sound hollow when rapped on the bottom with your knuckles. Wrap immediately in a clean tea-towel to stop the crust hardening too much. Wheaten bread or brown soda is made in exactly the same way but with whole meal flour replacing all or some of the white flour; this mixture will probably require less buttermilk. Another variation is to add 1/2 cup of sultanas to the white bread. This short story is located in Miscellaneous

The Lady of Glen Ross Damper

Australia, 1871

From http://www.cs.cmu.edu/~mjw/recipes/ethnic/aus-coll.html 2 1/2 cups self-rising flour 1 tsp salt 1 tsp butter 1 tsp sugar 1 cup milk (or 1/2 cup powdered milk and 1 cup water.) preheat oven to 350 Far. Mix the dry ingredients and the butter. Add the liquid and mix well. Knead for about 5 minutes. 13

Shape into a flattened ball, and place on a greased and floured baking sheet or in a greased and floured round cake tin, about 7 or 8-inch diameter, as it gives a better shape. Bake for 30 minutes. Use a Dutch oven if you are cooking in an open fire (as this was originally made. Damper was traditionally cooked in the coals of a camp fire.) Use your experience as to cooking time.

Homecoming Wild Sage Bread

USA, 1947

From http://www.cookingpost.com/recipe.cfm#breads 1 package dry yeast 1 cup cottage cheese 1 egg 1 tablespoon melted shortening 1 tablespoon sugar 2 teaspoons crushed dried sage 1/2 teaspoon salt 1/4 teaspoon baking soda 2 1/2 cups flour Combine sugar, sage, salt, baking soda, and flour. Dissolve yeast in 1/4 cup warm water. Beat egg and cottage cheese together until smooth. Add melted shortening and yeast. Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed. Cover dough with cloth and put in warm place until double in bulk (about 1 hour). Punch dough down, knead for one minute and place in well-greased pan. Cover and let rise for 40 minutes. Bake in a 350-degree oven for 50 minutes. Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.

To make white Ginger-bread From A Boke of Gode Cookery Talke halfe a pound of March-pane-Past made with Almonds, Rose-water and Sugar, and a spoonefull of Aqua-vita, season it very hot with Ginger, mould it up stiffe, rowle it thin, and print it with your moulds.

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Soups

All My Dreams Carmen laughed heartily as she threw the door open regardless of shooting going on. The basket was heavy. They were between takes as Carmen plopped the basket down with a thud. “Ensaimada, my girl, fresh baked.” She pulled out a puffy spiral of sugar-dusted bread from the hatbox she carried it in. “With almond paste inside. For the filling of my rooms, you get a special treat. Lots of longaniza for the barbeque. You always say you like those.” As she spoke, Loryn couldn’t help but notice Derek moving closer to get a look at the food that would be at the table that night. With two there, what Loryn did have left had run out the first night. The food, while good, was not Majorquin, and with a caterer feeding them all day, sampling the local specialties was not practical when it involved running into town versus food right at hand. “Olives marinated in wild fennel. Jamon,” Carmen continued, oblivious to the fact she was gaining a crowd. Loryn couldn’t stop smiling as she interrupted. “I don’t suppose you would like to come for supper and cook some Sopas Mallorquinas? I believe that is the spring specialty right now, isn’t it? I have a guest that would like to try some traditional food by the look on his face right now.” “But I have to cook supper for my guests.” Carmen argued. “They’re all movie crew, aren’t they?” Derek asked hopefully. The smile started to form on Carmen’s mouth even before she spoke. “Sí.” Derek didn’t need another word. “Then they’ll have supper here. We can have a party. I’m free right now. The three of us could go to the market and get anything else we might need.” “We have to invite Ramón,” Carmen insisted. “He can bring the wine,” Loryn added. Carmen just grinned as she started making a list. Soon Loryn was in the garden, ravaging it for fresh vegetables, Carmen was heading home to ravage her pantry, and someone went to invite Ramón. Only after they took stock of all that was in the pantry did they head to market to find the rest. As Loryn followed Carmen’s directions for cutting up ingredients, and Carmen cooked half the afternoon, the dinner grew to party

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proportions. The guests at Carmen’s told a few others, Carmen’s son called as she worked, and she invited them as well. Ramón saw another neighbor, and they were invited.

All my Dreams Sopas Mallorquínas

Majorca Spain, present day

www.epicurious.com 3 tablespoons extra-virgin olive oil 1 large sweet onion (such as Vidalia or Maui), finely chopped 1 large green bell pepper, chopped 3 garlic cloves, minced 6 cups coarsely chopped green cabbage (about 1/2 large head) 1 1/2 cups small cauliflower florets (about 1/4 small head) 2 large tomatoes, seeded, chopped 2 tablespoons chopped fresh parsley 1 1/2 teaspoons chopped fresh thyme 1 1/2 teaspoons chopped fresh rosemary 1/2 teaspoon sweet paprika, preferably Spanish smoked paprika* 3 14-ounce cans vegetable broth or low-salt chicken broth 1 cup coarsely chopped fresh spinach leaves 8 4x3x1/2-inch slices country-style wheat bread Oil-cured black olives Sliced radishes Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add onion, bell pepper, and garlic; sauté until golden and beginning to soften, about 7 minutes. Stir in cabbage and cauliflower; sauté 5 minutes. Add tomatoes, parsley, thyme, and rosemary; sprinkle with salt and pepper. Simmer 5 minutes. Add paprika and stir 30 seconds. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Stir in spinach; simmer uncovered 3 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Preheat oven to 450°F. Immerse 4 bread slices in broth in pot. Place remaining 4 bread slices atop broth; press to submerge. Drizzle with remaining 1 tablespoon oil. Bake uncovered 10 minutes. Serve stew from pot. Pass olives and sliced radishes alongside.

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The Dragon’s Pearl Noodles in Soup

China, 1932

From the Around the World Cookbook Ingredients 8 oz chicken or pork fillets 3-4 dried Chinese mushrooms, soaked 4 oz can sliced bamboo shoots drained 4 oz spinach leaves, lettuce hearts, or Chinese leaves 2 spring onions 12 oz dried egg noodles 2 ½ cups basic stock 2 tbsp vegetable oil 1 tsp salt ½ tsp light brown sugar 1 tbsp light soy sauce 2 tsp Chinese rice wine or dry sherry Few drops of sesame oil Thinly shred the meat, squeeze dry the mushrooms and discard any hard stalks. Thinly shred the mushroom caps, bamboo shoots, spinach, lettuce hearts, or Chinese leave and the spring onions. Keep the meat, the spring onions, and other ingredients in three heaps. Cook the noodles in boiling water according to instruction on the packet, then drain and rinse in cold water. Place in serving bowl. Bring the stock to boil and pour over the noodles. Keep warm. Heat the oil in a preheated wok, add the spring onions and the meat stir-fry for about 1 minute. Add the mushrooms, bamboo shoots and greens and stir-fry for about 1 minute or until meat is cooks through. Add the salt, sugar, soy sauce, rice wine or sherry and sesame oil, and blend well. Pour dressing over the noodles and serve.

A Stranger, One of us Tuscan White Bean Soup

Italy, 1812

To Cook The Beans: 6 Ounces Pancetta (You Can Use Bacon If Pancetta Is Unavailable) 1 Pound Dried Cannellini Beans, Soaked Overnight In Cold Water 1 Onion, Peeled, Cut Into Quarters, Leaving Pieces Attached 4 Medium Garlic Cloves, Unpeeled 1 Bay Leaf For The Soup: 2 Tablespoons Olive Oil 17

3 Cloves of Garlic, Minced 1 Small Onion, Finely Chopped 1 Sprig Fresh Rosemary Salt & Pepper Extra Virgin Olive Oil, And Cracked Black Pepper to Serve Finely Chopped Fresh Parsley for Color Cut the pancetta into 1 inch thick slices, 2 inches long. In a large stock pot, cook the pancetta over medium heat until golden brown in color. Add the quartered onion, whole garlic cloves, and cook a couple of minutes in the oil rendered from the pancetta. Add the beans (drained), bay leaf, and 12 cups of water to the pot. Bring to a boil, then reduce to a simmer, and cook for about an hour and a half, or until the beans are almost tender. Remove from the heat, cover and let site 30 minutes. Drain the beans reserving the cooking water, and remove the bay leaf, onion, and garlic cloves. Heat the oil in the stock pot, and once hot add the onions. Cook until soft and translucent. Add the garlic, and cook until fragrant. Add the cooked beans, rosemary sprig, and 5 cups of the cooking liquid. Cook on low for 20 minutes. Season with salt and pepper. Remove the rosemary sprig and discard. Remove 1/3 of the bean mixture and pulse in a food processor until creamy. Alternately, you could use a wand blender and blend part of the beans. Return the pureed beans to the pot, and mix. Serve the soup in bowls, with a drizzle of the extra virgin olive oil, and sprinkling of cracked black pepper on each. Sprinkle a little fresh parsley around the bowl.

Warrior Nettle Broth

Scotland, 208

From Traditional Scottish Cooking 2 cups chopped young nettles 1 qt. chicken stock ½ cup barley 1 cup diced potatoes Wash nettles and chop finely. Boil chicken stock and barely in a saucepan for 1 hour. Add the nettles and potatoes. Cover and simmer, until all ingredients are tender. Serve hot. This short story is found in Miscellaneous

Far from Home Kakavia

Byzantium, 1034

From godecookery.com 18

This is a fresh fish soup, which is improved by having as many different varieties of fish as possible. You can make it with salt or fresh water fish, but you will need at least 3 or 4 varieties for the best results. 1 cup scallions or leeks, sliced 1/2 cup olive oil 1/2 stalk fennel, sliced 3 sprigs of parsley 1 bay leaf 1 tsp thyme 2 cup dry white wine 4 cups water 4 pounds of fish (3 or 4 different types) 1 pound shrimp 1 pound mussels or scallops in the shell (well scrubbed) thick slices of home made bread Sauté onions in oil until soft. Add fennel, herbs, wine and water and bring to a boil. Season with salt and simmer for 45 minutes. Pour stock through a sieve and squeeze out the juice from the vegetables and discard the fibers. Return to the pot and bring to a boil. (For a richer stock, ask the fish seller for the heads and bones from your fish and add them to the water for the initial boiling. Remove when you strain out the vegetables. Or you could add a bottle of clam juice instead of some of the water). Lightly salt the fish and let stand for 10 minutes, then rinse and lower into the boiling liquid. Lower heat and simmer 10 minutes. Add shrimp and scallops or mussels and simmer an additional 10 minutes. Taste and adjust the seasonings. Toast the bread slices and place them in large soup plates or bowls. Place a variety of fish and some of the broth in each dish.

The Angel of Bally Ferriter Potato Soup

Ireland, present day

From A Little Irish Cookbook The basis of a good soup - especially a simple soup such as this - is a good stock. The soup should be made with a white stock, that is, water in which a chicken, ham or bacon has been boiled. Alternatively, stock can be made from a ham bone or chicken carcass boiled with a few root vegetables and herbs as available, and an onion. The stock should be drained, allowed to cool and the fat removed from the surface. 6 medium potatoes 2 medium onions 6 cups stock or milk and water mixed 1 tbsp butter 19

parsley salt and pepper Peel and dice the potatoes and chop the onions. Melt the butter and gently cook the onions and potatoes in a covered saucepan until soft but not coloured. Add the liquid, adjust the seasoning to taste, sieve if wished and serve in bowls decorated with a little chopped parsley.

Unexpected Source of Comfort Onion Soup

USA, 1927

From http://www.classic-culinary-arts.com/ One quart of milk, six large onions, yolks of four eggs, three table- spoonfuls of butter, a large one of flour, one cupful of cream, salt, pepper. Put the butter in a frying-pan. Cut the onions into thin slices and drop in the butter. Stir until they begin to cook; then cover tight and set back where they will simmer, but not burn, for half an hour. Now put the milk on to boil, and then add the dry flour to the onions, and stir constantly for three minutes over the fire. Then turn the mixture into the milk and cook fifteen minutes. Rub the soup through a strainer, return to the fire, season with salt and pepper. Beat the yokes of the eggs well; add the cream to them and stir into the soup. Cook three minutes, stirring constantly. If you have no cream, use milk, in which case add a table­ spoonful of butter at the same time.

Hunting Season Bakersfield Bear Stew

USA, Present day

From http://internationalhunters.homestead.com/BearRecipes.html 2 lbs. bear meat, cubed to 1 inch 2 tablespoons flour 1 tablespoon Worcestershire sauce 1 teaspoon soy sauce 1 tablespoon olive oil 1/2 teaspoon season salt 5 celery stalks, sliced 1 lb carrots, sliced 5 large potatoes, peeled & sliced in chunks 1 onion, sliced 1 can tomato soup condensed Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet, add meat and brown. Place the meat in a dutch oven and cover with water. Add season salt, bring to a boil, cover, and simmer for two hours.

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Add vegetables and more water if needed, simmer for one hour. Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Ready to serve.

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Main dishes

The Wolf Within He finally stopped over by a spring at a little one-room cabin that was almost out of sight of the other buildings. A porch stuck out on the front. Inside, there was little more than a bed, fireplace, chair, a chest or two and a table. The pale sun, that foretold winter, fell through a single window keeping the cabin dark. “I hope it’s not too primitive for you. It was the place I built to stay in when I first came here before I made a killing on the first herd I sold to the gold fields.” Jay finally said. Gabrielle looked around closely. “It’s perfect. Thank you.” “You sure you wouldn’t prefer the house? You’re rather alone out here.” “You might want to tell your men I’m a light sleeper.” Jay opened his mouth to ask what she meant but when the large gun was pulled from the saddle, the question died in his mouth. Why it crossed his mind, he didn’t know, but he knew if this woman attacked, it would be well thought out, calculated and deadly. Of the last, there was no qualm in his mind. “It may take me a while to not treat you like the other two.” He bent down and started preparing a fire. Not expecting her, it hadn't been cleaned or prepared. She pulled out five books and placed them on a tiny shelf. It fit in with the intelligence he gathered she possessed, but the look he saw in her eyes came nothing close to fitting that image. Book learning wasn’t what he thought gave her intelligence. “I’ll send out Jackson with a light, along with the sheets and things. You’ll probably want a broom, as well. If my niece can be believed, dinner’s at seven.”

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Quick and easy shepherd’s pie AKA Leftover mashed potato casserole

From my mom

1-pound hamburger, cooked 1 can green beans 1 can tomato soup, Italian tomato soup is good in it (double part or all if you need more) Mix and put in a casserole dish. Over the top of that put leftover mashed potatoes sealing the edges. Add a little water or milk first if they are too dry. Instant potatoes works great if you don’t have leftovers. Bake in oven at 350 for half an hour. Add grated cheese over the top the last 5 minutes.

Ella Mae’s casserole

No idea who Ella Mae was I think she was passed on when it was given to my mother

30 years ago.

1 pound hamburger, cooked 1 can corn drained 1 can tomato soup 1 cup cheddar cheese cubed 2 cups of sliced potatoes Double part or all if you need more. Even if it looks a little dry, the juices will cook out of the ingredients and make a nice sauce with the tomato soup, but add extra soup if making a very large batch. Mix and put in casserole dish. Bake at 425 for one hour or until the potatoes are tender.

Egyptian Nights Bamya (Meat and Okra Stew)

Ancient Egypt

From http://www.geocities.com/Heartland/Hills/9684/egyptfood.html Ingredients: 6 tablespoons unsalted butter or olive oil. 2 lb (1 kg) stewing lamb or beef, cut into 1 in cubes. 2 onions, finely chopped 2 cloves garlic, finely minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 cup (6oz/185 g) peeled, seeded and chopped tomatoes 3 tablespoons tomato paste 1 cup stock (beef) or water, or as needed salt and freshly ground pepper

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1-1 1/2 lb (500-750 g) okra

juice of 1 lemon

Instructions:

Preheat an oven to 325* F (165 C).

Place 4 Tablespoons of the butter or oil in a large frying pan over medium high heat.

Working in small batches, add the meat and fry, turning constantly, until browned on all

sides, about 10 minutes. Using a slotted spoon transfer the cooked meat to a baking dish

or stew pot.

Add the onions to the fat remaining in the frying pan and sauté them over medium heat

until translucent, 8-10 mins. Add the garlic, cumin, coriander, tomatoes, tomato paste,

and the 1 cup stock. Stir well. Pour over the meat and season to taste with salt and

pepper. Cover tightly and bake until all the liquid is absorbed, about 1 1/2 Hrs.

Taste and adjust the seasonings.

Meanwhile, prepare the okra as directed in the note above. Heat the remaining 2

tablespoons butter or oil in the skillet. Add the okra and sauté for 3 mins, stirring gently.

Remove the stew from the oven and arrange the cooked okra on top in a spoke pattern.

Sprinkle the lemon juice evenly over the surface.

Re-cover the dish and return it to the oven. Bake for 35 minutes longer. Add stock or

water if the mixture seems too dry. Serve very hot. Serves 4

For the Love of Goat Barbecued Meat

Kenya, present day

From Recipes from the Kenya Coast by Samira Hyder. 1 kilo meat

juice of 2 lemons

2 pounded onions

2 crushed chilis

4 crushed cloves

salt to taste

Marinate: Clean meat and make a few stripes ½" deep all over meat. Mix in the rest of

the ingredients and let stand for 2 hours.

Barbecue: Prepare the charcoal fire and place grilling wire on top. Place meat on the wire

and roast it on a very low heat. Cook evenly on both sides.

Garnish with lemon slices. Serve with potatoes.

The Odyssey Shepherd’s Pie 24

England, 1832 From Old Scrote's Real Food Cookbook You will need about 1 lb of minced beef, an onion, 2 carrots, a little flour and about 6 or 8 potatoes, butter and milk, and two pans (one ovenproof). First make the minced meat sauce. Fry the mince fiercely on top of the stove in a little oil so that it is browned somewhat. Finely chop the onion and mix it in. Season with salt and pepper and a few savoury herbs. Add a little water (and little tomato puree or a dollop of mustard if inclined). Cut the carrots into rounds and add them. Cover and set the meat & gravy to cook for at least half an hour. Towards the end uncover and allow to reduce somewhat. Thicken the gravy with a teaspoonful of flour mixed in an egg-cup full of water. Meanwhile, make the mashed potato topping. Peel the potatoes and put on to boil for 20 minutes. When they are cooked, drain them, add a big knob of butter and a dash (not too much) of milk, and mash them thoroughly, keeping the mashed potato fairly dry. Now assemble the whole dish. If the meat sauce is not already in an oven-proof dish, transfer it to one. Put the mashed potato on top of the meat a little at a time so that the meat is well-covered over, and rake the mashed potato over with a fork. Put in a hot oven for 20 minutes so the potato is just browned on the ridges. Serve with some green vegetables (peas, green beans, broccoli).

Unexpected Relatives Roast Capercailzie

Part of History Lessons Scotland, 1328

From Traditional Scottish Cookery 2 young hen birds salt and pepper 4 oz middle bacon rashers 2 knobs of butter Season the inside of birds with salt and pepper and add the knobs of butter. Tie pieces of bacon over the breasts. Put in a roasting tin in a moderate hot oven (375 to 400 degree) for 45 minutes, basting frequently.

A Friend of the Family Carbonada Criolla

Argentina, 1889

From http://orbita.starmedia.com/~recipes_to_collect/recipes/recipe-2.html Heat in large saucepan: 3 T. oil 25

Brown in oil and discard: 1 large clove of garlic Add to oil & sauté: 1 ½ c. onion finely chopped, 2 tomatoes chopped, 2 green peppers chopped Add: salt & pepper to taste, 1 tablespoon fresh parsley finely chopped Remove vegetables from saucepan and set aside to be added later. Add & brown: 1 pound of cubed stew beef Add: 6 cobs corn cut in one-inch slices, or 1 17-ounce can of corn, drained ½ pound of pumpkin or butternut squash, cubed (do not use canned) ½ pound of white potatoes (1-2 medium) peeled and chopped Return sautéed vegetables to saucepan. Add: beef or vegetable stock or water to cover and 1 cup uncooked rice (not minute rice) Cover and bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are tender and meat is thoroughly cooked. Add ore liquid during cooking if necessary. This can be eaten alone or served over additional rice. This stew is often made with veal in place of beef, and cooks might substitute cassava (manioc) for the potato.

Samburu Hills African Feast

Kenya, 1907

From Recipes from the Kenyan Coast by Samira Hydar Pigeon Pea Sauce 1 cup pigeon Peas 2 cups water 2 tablespoons Ghee or butter 2 onions seasoning 1 cup milk Cook the peas in the water until soft. Fry the onions in the ghee until golden brown and add the peas. Cook until all the water is dry. Mash the peas into a paste. Season well and add the milk. Reheat and serve with mashed potatoes or bananas. Ugali ¾ cup water ½ cup maize meal ½ dessertspoon dried skim milk powder 26

salt Boil water. Sieve maize meal, dried skim milk powder, and salt. Add sieved flour to boiling water. Cook for a few minutes stirring continuously. Serve with stewed meat.

The Black Angel Furmenty

Caribbean, 1688

From Dining with William Shakespeare Take wheat and wet it, then beat it in a sack with the wash beetle, being finely hulled and cleaned from the dust and hulls, boil it over night, and let it soak on a soft fire all night. Then next morning take as much as will serve the turn, put it in a pipkin, pan or skillet, and put it a boiling in cream or milk, with mace, salt, whole cinnamon, and saffron, or yolkes of eggs, boil it thick and serve in a clean scowred dish, scrape on sugar, and trim the dish.

A Little Roman Scandal Roast Duck with Damson Sauce

Ancient Rome

From www.romans-in-britain.org.uk Ingredients 1 duck For the damson sauce

Pepper

Dried onion

Lovage

Cumin

Celery seed

Stoned damsons

Mulsum

Vinegar

Liquamen

Defruitum

Oil

To give the bird a greater flavour and make it more nourishing and keep all the fat in,

wrap it in pastry made of oil and flour and cook it in the oven.

Damson sauce

Take pepper, dried onion, lovage, cumin, celery seed, stoned damsons, mulsum, vinegar,

liquamen, defruitum and oil.

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Cook together until damsons are tender. Strain

Once Upon a Spy Scots Mutton Pies

Scotland, 1943

From Traditional Scottish Cookery Pastry 4 oz dripping ½-pint water 1 lb flour ½ tsp salt Filling 12 oz lean mutton 1 small onion salt and pepper beaten egg gravy Pastry: make the pastry by putting dripping and ½ pint of water in a saucepan, bring to a boil. Sieve flour and salt. Make well in center and pour in hot liquid. Mix the dough with a knife, then knead on a floured board until free of cracks. Cut off a quarter of the pastry and keep it warm. Line six small tins or shape some cases round the base of a glass. Filling: cut the mutton into small pieces and mix with the chopped onion. Add the seasoning. Use a little stock to moisten and fill the pies. Put on the lids, wetting the edges and sticking them firmly together. Makes a hole in the top of each. Brush pies with a little beaten egg. Bake in a moderate oven for 40 minutes. Serve hot filling them up with a little hot gravy.

Empress and To the Ends of the Earth Chinese Feast

China, 600’s and 1376

From http://www.cs.cmu.edu/~mjw/recipes/ethnic/chinese/mp-chinese-menu-1.html 1. Raindrop Soup 2. Sweet and Sour Prawns (Shrimp) 3. Chicken Dice with Fried Walnuts 4. Pork and Bamboo Shoots 5. Fried Lettuce 6. Steamed Rice 7. Gingered Fruit -----------------------------------1. RAINDROP SOUP 28

Ingredients:

6 water chestnuts

2 scallions

1 tblsp sherry

3 cups chicken stock (1 cup = 250 ml)

6 oz diced cooked chicken

salt and pepper

Instructions:

Slice the water chestnuts and slice the spring onions (scallions) finely. Put these in a sauce

pan with the chicken stock and the chicken. Bring to the boil and simmer, covered, for 15

minutes. Add the sherry and season to taste.

2. SWEET AND SOUR PRAWNS (SHRIMP) Ingredients: 1 lb fresh peeled prawns 2 tblsp tomato ketchup 1 tblsp sambal oelek (meshed hot chilies) 1 tblsp sugar 1 1/2 rice wine 1 tblsp cornstarch stirred in 2 tblsp water 1 clove garlic 1 1/2 tblsp fresh ginger 3 oz scallions Marinade: 1 egg white 3 tblsp cornstarch 1/2 tsp salt 3 tblsp water 5 tblsp oil Instructions: Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil. Mix together the tomato ketchup, sambal oelek, sugar, rice wine and cornstarch. Peel garlic and ginger and chop finely. Also chop scallions finely. Heat 3/4 liters oil in a pan or wok and fry half of the prawns. Take them out of the pan after 45 seconds and drain them. In another pan or wok put 5 tablespoons of oil and fry garlic and ginger for 30 seconds. Add prawns and fry while stirring constantly. Add prepared sauce and fry for 1 minute. Add chopped scallions and 2 tablespoons oil. 3. CHICKEN DICE WITH FRIED WALNUTS Ingredients: 4 dried mushrooms 4 oz shelled walnuts 29

1/3 cup oil 3 lb chicken 1 tsp cornstarch 1 tbls sherry 2 tbls soy sauce 1 tsp salt 1 tsp brown sugar Instructions: Soak the mushrooms in hot water for 10 minutes. Chop the walnuts and fry in 2 tablespoons of the oil for 2 minutes. Drain on absorbent kitchen paper to remove all traces of oil. Cut the chicken meat into small pieces, fry in remaining oil for 3 minutes over fierce heat, stirring all the time. Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and sugar. Add to the chicken and mix well. Drain the mushrooms and chop roughly, add to the pan and cook for 2 minutes. Add the walnuts. 4. PORK AND BAMBOO SHOOTS Ingredients: 2 lb lean pork 1/4 cup soy sauce 1 tbls sherry 1 tsp brown sugar 1 tsp ground ginger 1 liter water 4 oz bamboo shoots Instructions:

Cut the pork into small cubes. Mix the soy sauce, sherry, sugar and ginger together, add

to the pork, toss well and leave for 10 minutes. Put pork and flavorings in a large pan,

add the water, and bring gently to the boil, cover and simmer for 1 hour. Drain bamboo

shoots and shred finely, add to the pan and simmer for 10 minutes. If wished, liquid may

be thickened with 1-tablespoon cornstarch.

mixed with a little cold water.

5. FRIED LETTUCE Ingredients: 1 large lettuce 1 tblsp oil 2 cloves garlic pinch of salt 1 tsp Vesop (this is a substitute for soy sauce) Instructions:

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Wash and trim the lettuce and shake off excess moisture. Cut into four. Heat the oil and fry the lettuce for 1 minute. Add the crushed garlic, salt and Vesop; mix well and cook for another minute. 6. STEAMED RICE Ingredients: 2/3 cups long grain rice 3 - 4 cups water Instructions:

Wash and drain the rice. Cook in boiling water for 3 minutes. Drain. Put the rice in a

steaming tier and cook for 30 minutes. (If no steaming tier is available, use a nylon or

hair sieve in a wooden ban.)

7. GINGERED FRUIT Ingredients: 15 oz canned pineapple pieces 11 oz canned lychees 1 tblsp chopped glace' cherries 2 tblsp chopped crystallized ginger 1 cup flaked toasted almonds Instructions:

Drain the syrup from the canned fruits. Lightly combine the pineapple, lychees, glace'

cherries and ginger in a serving bowl. Chill well. Sprinkle the almonds on top and serve

immediately.

Roadside Rest Stop Fettuccini Carbonara

USA, Present

From Pamela Lanier’s Bed and Breakfasts, recipe courtesy of Afton House Inn Ingredients:

4 ounces spinach fettuccini

6 ounces Half & Half, half milk, half cream

1 ounce egg yolk

3 slices bacon, cut-up into narrow pieces

Small dish Parmesan cheese

Fresh cracked pepper

Instructions:

Pre-cook fettuccini to al dente according to package directions; drain and set aside.

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Using a shallow pan, cook bacon to a medium doneness, adding pepper while cooking. Do not drain grease from bacon. Add cream & more pepper to bacon. Add cooked fettuccini pasta and blend until hot. Add egg yolk and blend quickly to thicken. Remove from heat and add a small amount of Parmesan cheese, stirring to melt. Serve in pasta bowl, topped with more Parmesan cheese

The Wolf Within Stewed Jackrabbits and Dumplings

USA, 1859

From The Little House Cookbook A rabbit, 3 pounds, dressed with giblets Salt pork, 6 oz. Flour, 2 tbsp unbleached all purpose White flour dumplings Cut the rabbit into 8 serving pieces. Simmer the giblets with 2 cups of water. Slice the salt pork and dice it. Brown the diced pieces, then remove and save. Brown the rabbit pieces in the pork fat. This will take 10 to 15 minutes add the saucepan liquid, cover and simmer for 35 to 40 minutes. Meanwhile prepare the gravy thickening. In the skillet, over medium heat, toast the flour until it resembles cocoa powder, stirring constantly to prevent burning. Let flour cool in skillet. Remove the giblets from saucepan and chop fine. Return them to the saucepan, add browned flour, and work into a paste. Slowly blend in one cup of water. As the stew continues to simmer, prepare dumpling dough according to recipe. When the meat is just tender, stir diced salt pork and saucepan gravy in with the rabbit. With a soupspoon, drop the dough into the bubbling liquid, covering the surface. Let simmer on medium low heat until dumplings puff and lose their gloss about 10 minutes cover with lid, reduce heat to low and simmer another 10 minutes until dumplings are cooked through. Serve with cornbread and molasses.

Till Death do us Part Chickens and White Broath

Caribbean, 1663

From A Boke of Gode Cookery The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696 Truss and Parboyl your Chickens, till they become very White, then shred sweet Herbs to them, with some blades of Mace, and pieces of Cinamon, shred a little Parsly, then strain the Yolks of four or five Eggs, with some Virjuce, which you must put in when they are 32

ready to be taken up, place them on carved Sippets, and Garnish with Parsly, Hysop, and sliced Lemons.

Moment of Calm War Office Pie

USA, 1776

From cooks.com This recipe dates back to the Revolutionary War during the time when General Washington met with General Rochambeau and Governor Jonathan Trumbull to discuss War Tactics at the War Office on the Lebanon Green. It was one of General Washington's favorite recipes. No quantities were given as it was usually made of leftovers. Cover bottom of baking dish with bread crumbs. Over this place a layer of mutton (or your favorite cut of meat), cut in small chunks. Over the meat lay thick slices of tomatoes. Then add a second layer of bread crumbs, more meat, and more tomatoes. Sprinkle each layer with salt and pepper, dot with butter. Make top layer of tomatoes. Sprinkle over lightly with sugar and bread crumbs. Bake about 30 minutes in a hot oven (400 degrees). Firm canned tomatoes may be used instead of fresh one.

Finest Island in the World Coconut Shrimp with Vanilla Sauce

Tahiti, Present Day

From M.S. Paul Gaugin Radisson Seven Seas Ingredients:

20 pieces fresh Shrimp

2 Tbsp. Olive Oil

1/2 cup Dark Rum

1 cup Cream

1 piece Fresh Vanilla Bean

3/4 cup Coconut Milk

Salt & freshly ground Pepper (to taste)

For the Rice:

1 Tbsp. Olive Oil

1 Tbsp. Onion (finely chopped)

1/2 Tbsp. Green Bell Pepper

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1/2 Tbsp. Red Bell Pepper (chopped)

4 ozs Long Grain Rice

1 tsp. fresh Coriander (chopped)

Salt (to taste)

Garnish:

2 pieces Spring Onion

1 piece Banana Leaf

Cilantro (for garnish)

Instructions:

Peel and clean the shrimp, but keep the tail on. Heat the olive oil on high heat in a frying

pan or in a wok. Sauté the shrimp and season with salt and pepper. Sauté them for about

1 minute and remove from the pan. Remove the rest of the oil and add the rum. Reduce

the rum until almost nothing is left. Add the cream and the coconut milk. Remove the

seeds from the vanilla bean and add to the sauce. Reduce the mixture until 50% of the

sauce is left. Season to taste with salt & pepper. Add the shrimp and let simmer for one

minute. For the rice, sauté the onions in olive oil in a medium pan until transparent. Add

the rice. Add 1 ½ cups water, season with salt. Cover the pan and let the rice cook until

there is no water left in the pan. Add the bell pepper and cilantro before serving. Serve

the shrimp together with the rice on a banana leaf. Garnish with spring onions and

cilantro.

Hunting Season Elk/Deer Spanish Pot Roast

USA, Present

From http://internationalhunters.homestead.com/VenisonRecipes.html 3 lb Pot-roast of Elk or Deer 11 Sliced stuffed olives 1/4 lb Salt pork 1 Medium onion, sliced 3 tb Margarine or butter 2 c Canned tomatoes 1 ts Salt 1/4 ts Pepper 1 ts Sugar Cut small pockets along sides of the roast with a sharp knife. Fill these pockets with sliced olives and salt pork which has been cut into small strips. Brown onions slices in margarine or butter. Remove onions and blown roast in hot fat. Add canned tomatoes, salt, pepper, sugar and browned onion. Cover and simmer until meat is tender - about 3 to 4 hours. Thicken liquid for gravy.

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Fruits and Vegetables

The Angel of Bally Ferriter Robert made his way to the cottage on the beach. For some reason, having the feeling he needed to check over his shoulder to see if Jack was following him to find out where Alana lived. He knew it was paranoia. Jack never left the pubs of Ballyferriter. In full light, the cottage wasn’t so traditional, other than the exterior design. Dillon answered the door when he knocked and didn’t call out for Alana. “Ma says you’re a teacher. What subject?” He asked instead as Robert took in the interior of the house. Chinese slate floor, TV lounge, study, it was not what he had expected to find. “English.” “Brilliant. I was hoping you’d say that. I have a report due on Friday and I keep getting marks taken off and don’t know why. Maybe you can explain it so I can understand it.” Dillon headed for the table without waiting for a yes or no. Some sort of reasoning that if he was interested in Alana, he’d want to get in good with her son. As the boy slid into the chair, he seemed to remember why Robert was actually there. “Ma ran to the store. We were out of something for supper. She’ll be back quick.” That was how Alana found them, with Robert playing teacher to a boy that spoke Gaelic before English. She didn’t say a word though, just went to the kitchen, a solid cherry wood room that seemed as red as the hair of the woman that cooked in it.

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The Mountaintop Ancient Fruit Salad

Ancient Greece

From www.greek-recipe.com INGREDIENTS 1 melon 2 peaches 2 pears 1 bunch of grapes 2 glasses Mosxato wine 1/2 cup peeled and chopped almonds 1/2 cup golden grapes 1/2 cup honey METHOD Cut the melon in half and carefully remove the flesh and cut into small pieces. Mix the melon with the rest of the cut fruit, the almonds, and the grapes and fill the melon skins with this mixture. On a low heat, warm the wine with the honey mixing well. Pour this mixture over the fruit. Before serving, the fruit should be put in the refrigerator for an hour.

An Arrangement among Gentlemen Bird's nests

Canada, 1916

From the Cuthbert family Pare and core as many large apples as you have guests. Arrange the apples in a deep pie dish. Mix a batter of three large eggs and enough sweet milk and flour to make it on the runny side. Pour it over the apples, filling the hole where the core was and the deep dish besides. Bake the bird's nests in a hot oven until the apples are cooked and the batter is brown. Serve them with a little butter or cream and sprinkled in brown sugar.

Purgatory Gnocchi di Melanzane

Venice, Italy 1536

http://www.tours-italy.com/venice/cooking_recipes.htm Ingredients: 1 kg Aubergines 250g type 00 flour 3 egg yolks 36

parmigiano reggiano oregano and salt Peel the aubergines, cut in to pieces, salt and leave for 1 hour. Squeeze aubergines, dip in flour and fry in oil. Let them cool, put in blender and mix until a well-blended mixture is created. Then, add the remaining ingredients and mix. Fill a pastry bag, cut 2 cm pieces and cook in salted water. Dress with fresh tomato sauce and garnish with some squares of previously fried aubergines.

Her Father’s Daughter 'Fenkel in Soppes'

England 1067

(Braised Fennel with Ginger)

http://www.cs.cmu.edu/~mjw//recipes/ethnic/historical/med-anglosaxon-coll.html

The original version of this recipe comes from the "Forme of Cury," a collection of 196 "receipts" copied by Richard II's scribes at his cooks' directions. 750g (1 1/2 lb) trimmed, fresh fennel root; cleaned and cut in matchsticks 225g (8 oz) onions, thickly sliced 1 heaped teaspoon of ground ginger 1 level teaspoon of powdered saffron 1/2 teaspoon of salt 2 tablespoon olive oil 150 mL (5 fl oz, 2/3 cup) each dry white wine and water 6 thick slices of coarse whole wheat or whole meal bread (optional) Put the fennel in a wide, lidded pan with the onions. Sprinkle over the spices and salt, then the oil and finally pour over the liquids. Bring to the boil, cover and simmer for 20­ 30 minutes or till the fennel is cooked without being mushy. Stir once or twice during the cooking to make sure the spices get well distributed. Serve it alone with a roast meat or griddled fish or place one slice of bread on each warmed plate, cover it with the fennel and pour over the juices.

Two Sides of a Coin Tortilla de Patatas

Spain 1527

From http://www.xmission.com/~dderhak/recipe/tortilla.htm 1 cup olive oil four large potatoes (peel and cut into small pieces about 2mm thick) salt to taste one large onion, thinly sliced 37

four large eggs. Some people add thin slices of red pepper together with the onion. Heat the oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don't stick. Alternate layers of potato and onion. COOK slowly, medium flame. DO NOT FRY!! Turn occasionally until potatoes are tender, but NOT brown. They must be loose, not "in a cake". Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tbsps of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking (crucial step!!) When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil. Brown on the other side. Can flip three or four times for better cooking.

Rose among the Heather Autumn Vegetable soup

England, 1814

http://www.janeausten.co.uk/magazine/index.ihtml?pid=149&step=4 Take four cabbage lettuces, and endive, sorrel, spinach, cherville, chives, onions, parsley, beet leaves, cucumber sliced, peas and asparagus; let all these herbs be cut fine and no stalks be put in. Then put a quarter of a pound of butter in a stew pan, shake over your herbs when they are in the butter a small teaspoonful of flour and let them stew sometime then pour in a quart of boiling water and let it stew on till near dinner time, then add the yolks of three eggs in a teacup of cream. Broth is better than so much water if you have it. If you have not all the vegetables above mentioned it will be very good with what you have or a little Seville orange juice if you like. Salt and Pepper to Taste.

A New Beginning Corn Fritters

USA 1889

From Housekeeping in Old Virginia 1879 3 dozen ears of corn 6 eggs beaten well 3 tbls flour salt to taste

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Grate the corn, add it to the flour, and gradually mix with the eggs. Beat all hard together. Drop in oval shapes, three inches long, into a pan, in which fry them brown, in equal parts lard and butter. A batter cake-turner is convenient for turning them.

Ancient Walls Peas Pasties

Malta, 1578

From Cooking Maltese Cuisine 200g short crust pastry 1 large onion 50g butter 400g cooked peas salt and pepper Cook the chopped onion in butter. Add the cooked peas. Mix well. Roll out the pastry cut into rounds the size of a tea plate. Place a pile of the filling in the center and brush the pastry edge with water. Pick up the edges and seal together at he top leaving a round hole at the top. Bake in a hot oven for about 45 minutes.

The Wolf Within Potato Cheese

USA 1859

From the American Frugal Housewife 1833 Select good white potatoes, boil them, and when cold, peel and reduce them to a pulp with a rasp or mortar. To five pounds of this pulp, which must be very uniform and homogeneous, add a pint of sour milk and the requisite portion of salt. Knead the whole well, cover it and let it remain three or four days, according to the season; then knead it afresh, an place the cheeses in small baskets, when they will part with their superfluous moisture; dry them in the shade, and place them in layers in large pots or kegs, where they may remain a fortnight. The older they are the finer they become. This cheese had the advantage of never engendering worms, and of being preserved fresh for many years, provided it is kept in a dry place, and in well closed vessels.

To make an Herb pye From a Boke of Gode Cookery

39

Take lettuce and spinage, a little time, winter savory and sweet marjorum, chop them and put them into the pye, with butter, nutmegg, and sugar, a little salt, when it is drawn and a little cooled, put in clouted cream, sack and sugar.

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Desserts

Once Upon a Spy

MacGillivray waylaid them as Broderick was seating Elise. She hardly paid attention to the first few words as she sneaked a quick peek at the chandeliers above, glad to see that they remained unlit. With the dust she had seen when she had hidden the packet there, she had obviously guessed right that they were there for effect alone. Elise looked back at Broderick as he sat next to her, only then did she hear what was said. “You don’t mind my asking them along, do you? It seemed a sore party with only the four of us. Gladys would have been without any female companions. The only down side is I don’t have the rations for all of them. Four portions into nine mouths, it will be a lean week.” “You needn’t worry about me.” Elise interrupted. “I’m fine with vegetables alone. Iona is a master with them.” Bruce smiled at her. “No, we’ll just have to figure out something to supplement what I had saved up for the occasion. I tried bringing it up, but Alexander just waved me aside. I’m afraid when I’ve invited them before it wasn’t quite the same circumstances.” “Nothing we can’t handle, but we’ll figure it out after we’ve eaten.” Broderick said as Mrs. Buchanan brought out dinner. The gossiping hens were gone, they all wore uniforms and were as proper as could be. They put on quite a show.

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An Arrangement among Gentlemen Daffodil cake

Canada, 1916

From the Cuthbert Family You need a dozen eggs, 2 cups of flour, and 2 cups of sugar to start. Separate the white and yolks into different bowls. Whip the yolks until frothy then add half the sugar and flour, and maybe a little lemon juice for flavour. Beat the egg whites until the stiffen, but not so much that the air bubbles begin to break. add the remaining flour and sugar and a touch of real vanilla. You should have two frothy bowls of egg and air. Take a clean sponge cake pan. The pan must be very clean, and very dry. A spot of grease and the sponge cake will come out flat. Take a large flat spoon. Pour a layer of the white mixture on the bottom of the pan. Add spoonfuls of the yellow mixture here and there. Take spoon under the batter and very gently fold over. Be very careful not to break the air bubbles. One fold should be enough to mix the colours. Add another layer of white and yellow, folding as you go, until you have completed the batters. Bake in a moderate oven. To cool the cake, tip it upside down over a bottle so that the hole in the middle of the pan suspends the cake. After a couple of hours, gravity will pull the cake down, so removing it will be nothing at all. Decorate with an icing of butter, icing sugar, a little hot water, and some vanilla. Top with a few yellow spicy nasturtiums.

Behind the Mask Lover’s Knots

Italy, 1439

From The Around the World Cookbook 1 ¼ cps plain flour ½ tsp baking powder pinch of salt 2 tbsp caster sugar plus extra for dusting 1 egg beaten 1 ½ tbsp rum vegetable oil for deep frying Sift the flour, baking powder, and salt into a large mixing bowl, then stir in the sugar. Add the egg. Stir with a fork until it its evenly mixed with a fork until it is evenly mixed with flour, then add the rum gradually and continue mixing until the dough draws together. Knead the dough on a lightly floured surface until it is smooth and elastic. Divide the dough into quarters. Roll each piece of dough out to a 6x3 in rectangle and trim the rectangles to make them straight. Cut the rectangle lengthways into 6 strips, ½ in wide and tie into a simple knot. Heat the oil in a deep fat fryer to a temperature of 375. Deep-fry the knots in batches for 1-2 minutes until they are crisp and golden. Transfer to kitchen paper with a slotted spoon. Serve warm, dusted with sugar.

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Homecoming All-American Sundae From www.dinnerandamurder.com

A 1942 invention of the Ice Cream Merchandising Institute, it is part of their World War II "Victory Sundae" campaign. 1/4 cup Marshmallow Syrup

2 scoops Vanilla Ice Cream

2 Tbls. Crushed Maraschino Cherries

2 Tbls. Blueberries

Pour half of the marshmallow syrup into the bottom of a tulip glass and add the ice

cream. Top with the rest of the marshmallow syrup and place the cherries on one side of

the glass and the blueberries on the opposite side, leaving a white stripe down the

middle.

Crusader Cherry Pottage

France, 1197

From The Medieval Cookbook 2 lbs. fresh ripe red cherries 1 ½ cups red wine 6 oz white sugar 2 oz unsalted butter 8 oz soft white breadcrumbs pinch of salt cloves course white sugar for sprinkling Wash the cherries and discard the stems and stones. Puree the fruit in a blender with 10 tbsp of the wine and half the sugar. Add a little more wine if you need to. Melt the butter in a saucepan and add the fruit puree, breadcrumbs, remaining wine, sugar, and the salt. Simmer, stirring steadily, until the puree is very thick. Pour into a serving bowl, cover and leave to cool. When quite cold decorate the edge of the bowl with whole cloves and sprinkle course sugar over the center.

Writer’s Block Chocolate Ginger Crunch Cake

USA, present day

From Chocolate cooking with the worlds best ingredient 5 oz unsweetened chocolate, chopped into small pieces 43

¼ cup unsalted butter 4 oz ginger cookies 4 pieces preserved stem ginger 2 tbls preserved ginger syrup 3 tbls shredded coconut To decorate 1 oz milk chocolate, chopped into small pieces Pieces of candied ginger Grease a 6-inch flan ring and place it on a sheet of baking parchment. Melt the chocolate with the butter in a heatproof bowl over barely simmering water. Remove from heat and set aside. Crush cookies into small pieces. Pour them into a bowl. Chop fine the preserved ginger and mix with the crushed cookies. Stir the cookie mixture, ginger syrup and coconut into the melted chocolate and butter, mixing well until evenly combined. Pour the mixture into the prepared flan ring and press down firmly and evenly. Refrigerate until set. Remove the flan ring and slide the cake onto a plate. Melt the milk chocolate, drizzle it over the top, and decorate with pieces of candied ginger. Serves 6 or one author who is really having a bad case of writer’s block.

History Lessons Honey and Whisky Cake with Butter Icing

Scotland, Present day

From www.recipezaar.com 6 6 6 3 4 1/4

ounces self-raising flour ounces butter ounces brown sugar (light) eggs (beaten) tablespoons whiskey cup orange zest

Butter Icing 6 ounces confectioners' sugar 2 ounces butter 2 tablespoons clear honey 1 tablespoon orange juice 1 cup toasted sliced almonds (decoration) 8 servings Cream the butter and sugar together, add the orange rind and beat in the eggs, one at a time. 44

Whisk until the mixture is pale and fluffy. Sift in half the self-raising flour and pour in the

whisky.

Fold in to the mixture and sift in the remaining flour and again fold inches

Grease two seven-inch sandwich tins and divide the mixture between the two,

smoothing the tops.

Bake for 20-25 minutes in an oven at 375F/190C (Gas Mark 5) until the cake is a light

golden color.

Turn onto a wire rack to allow it to cool.

Butter Icing:

Put the butter, honey, and orange juice in a mixing bowl.

Slowly sift in the sugar and work the mixture until well combined.

To prepare the cake, use half the butter cream as a sandwich between the two halves of

the cake and spread the rest smoothly on the top. Add the toasted almonds as

decoration.

Gold Town Dessert Selection

USA, 1897

From the Tried and True Cookbook 1891 Maple Caramel Cake

One cup butter, two cups sugar, one cup milk, four cups sifted flour, two scant teaspoons

baking powder, whites of ten eggs. Bake in layers.

Filling Four cups maple sugar cut into lumps, two cups milk, boil until it hairs from the

spoon, take off stove and stir until cool enough to spread between layers.

Eggless Fruit Cake

One cup of sour milk, one cup of sugar, one- half cup butter, two cups flour, one cup

chopped raisins, one teaspoon soda, one of cinnamon, one-half teaspoon nutmeg.

Crullers

One egg, one cup of sugar, one cup of sour cream, one small teaspoon of soda, pinch of

salt. If you have not cream use buttermilk with a small piece of butter, mix soft, roll

nearly an inch thick, cut out and fry in hot lard.

Ginger Snaps

One cup best molasses, one half cup sugar, two-thirds cup butter, two teaspoons soda

dissolved in half a cup of water, one tablespoon ginger. Roll thin.

Custard Pie

One and a half pints of milk, three eggs beaten very light, three tablespoons white sugar,

flavor with nutmeg, bake in a rich crust in a moderate oven half an hour. Be careful not

to bake too fast not too much.

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A Wolf in Angel’s Clothing Apple Dumpling Soup

USA, 1851

From http://www.oregontrail.net/~thesmiths/oregontrailrecipes.html 1 fresh apple or 1 apple's worth of rehydrated dried apple pieces 2 1/2 cups water 3/8 cups packed brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger Quarter fresh apple, core and slice thinly. Cut rehydrated apple pieces to bite-size. Combine apple slices with other ingredients into 2 quart saucepan. Bring to a boil. Reduce heat to medium and simmer, covered, for 25 minutes. Add 1 tablespoon of vinegar and cook for additional 5 minutes. While apple mixture is simmering, prepare dumpling mixture: 1/2 cup flour 1/8 cup cornmeal 1/8 cup sugar pinch salt 1 egg 1/4 cup water In a small bowl combine flour, cornmeal, sugar and salt. Add egg and mix thoroughly, add water in gradually, stirring sparingly as over-working the dough will make it tough. Drop dough onto simmering apple mixture by teaspoon. Cover and cook over mediumlow heat for 15 additional minutes. Do not remove cover during cooking. To serve, spoon some apple slices, juice and a couple dumplings into each bowl. Will serve 4 to 6.

Model Citizen Amaretto Crisps

USA, Present day

2 ¾ cups flour 2 t baking powder 1/2 tsp coarse salt 1/2 cup butter 1 cup sugar 2 eggs 1/4 cup amaretto coarse sugar for sprinkling

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1) Mix butter and sugar about 3 minutes until fluffy. Add eggs and amaretto, mix until combined. Add dry ingredients and mix until combined. 2) Divide dough in half. Wrap each half in plastic wrap. Refrigerate until chilled. Roll out each half to 1/4 in thick. Cut into 2-inch squares. Place on baking sheets lined with parchment paper 3) Bake cookies until brown, about 12 minutes.

I Imagine Walking Prinjolata Malta, 1956

From Cooking Maltese Cuisine by Valerie Ingredients 1 sponge cake 100g almonds chopped 100g cherries 100g candied peel 100g dark chocolate melted Ingredients for butter cream 200g butter 150g icing sugar sieved ½ tsp vanilla 100g almonds chopped Cream the butter until very soft and white; it is essential not to warm it. Gradually work in sugar and vanilla flavoring. Add chopped almonds. Cut sponge cake into slices. Lightly grease a pudding basin with butter: alternate sponge cake and butter cream and leave overnight to set. Remove from basin, decorate with almonds, cherries, candied peel, and drizzle with melted chocolate.

The Angel of Bally Ferriter Irish Jig Dessert

Ireland, present day

Ingredients: 2 tablespoons sugar 2 tablespoons whiskey 2 cups heavy whipping cream 1 teaspoon confectioner's sugar 1 cup coconut macaroons 1/2 teaspoon vanilla extract

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Preparation:

Crush the macaroons and set aside. Be sure the whipping cream is thoroughly chilled,

along with the bowl and beater attachments. Mix all ingredients other than the

macaroons. Beat until stiff peaks are formed. Fold in 3/4 cup crushed macaroons. Spoon

into 6-8 dessert glasses. Sprinkle with additional macaroons. Serve immediately.

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Miscellaneous

The Dragon’s Pearl Mai-ling froze at hearing her name even if only in a whisper and looked slowly over at the girl. “You know who I am?” The girl bowed her head ashamed. “A woman knows even without all the fancy clothes and makeup, men they see only what they want to see. I came and watched you from back stage of the club. The other girl that works here her brother is a stagehand and lets us sneak in to see the acts.” “And why have you told no one? There is a large reward for me so I have heard.” “Is it true you were a peasant?” “Yes.” “Like me and perhaps one day I too can be more than a serving girl. The boy I was brought over to marry is now dead. I am free to do as I wish.” “Anything is possible. Now tell me where do I find this tong?” “Women only go to them for one thing.” “Yes I know about all that. Mr. Li has a number of women for that purpose. I have something he’ll want more than me. I’m to see him on business.” The girl looked at her for a moment and then as the owner came out she spurred into motion. “Yes. That is a wonderful choice, one bowl of the hot and sour soup. I’ll bring that right out to you.” She rushed off to the kitchen and returned a few minute later with the bowl. “Shanghai Palace restaurant across the street from the Cobalt Club.” She murmured before leaving her to her lunch.

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An Arrangement among Gentlemen Hand lotion

Canada, 1916

From the Cuthbert Family Take 6 ounces of mutton tallow, strain and cool until thickened and mix with three drops glycerin and a few drops oil of geranium. Beat with eggbeater until smooth creamy consistency.

The Wolf Within cologne water

USA, 1859

From the American Frugal Housewife 1833 One pint of alcohol, sixty drops of lavender, sixty drops of bergamot, sixty drops of essence of lemon, sixty drops of orange water. To be corked up and well shaken. It is better of considerable age.

A Wolf in Angel’s Clothing relief for sore nipples

USA, 1851

From the American Frugal Housewife 1833 Put twenty grains of sugar of lead into a vial with one gill of rose water; shake it up thoroughly; wet a piece of soft linen with this preparation, and put it on; renew this as often as linen becomes dry. Before nursing, wash this off with something soothing, rosewater is very good; but the best thing is quince seed warmed in a little cold tea until the liquid becomes quite glutinous. This application is alike healing and pleasant.

Rose among the Heather Unction de Maintenon

England, 1814

From http://www.janeausten.co.uk/magazine/index.ihtml?pid=255&step=4 The use of this is to remove freckles. The mode of application is this. Wash the face at night with elder-flower water, then anoint it with this unction. It the morning cleanse your skin from its oily adhesion, by washing it copiously in rose water. Take of Venice soap an ounce, dissolve it in half an ounce of lemon juice, to which add of oil of bitter almonds and deliquidated oil of tartar, each a quarter of an ounce. Let this mixture be placed in the sun till it acquires the consistence of ointment. When in this state, add three drops of oil of rhodium, and keep it for use. 50

Mine Death natural remedies

Present day, USA

From Nitsitapiisinni – stories and spaces If a man is spitting up blood make a tea of the spike moss flowers.

A tea made of fireweed roots and inner stem will relieve constipation.

Hidden from View language of the fan

USA, 1861

From Amazon Drygoods The language of the fan Kiss me . . . . . . . . . . . . . . . . . . . Hold handle to lips I love you . . . . . . . . . . . . . . . . . Draw fan across the cheek Do you love me? . . . . . . . . . . . .Present the fan closed I love another . . . . . . . . . . . . . . Twirl fan in right hand I hate you! . . . . . . . . . . . . . . . . .Draw fan through hand I am engaged . . . . . . . . . . . . . . .Fan very quickly I am married . . . . . . . . . . . . . . . Fan slowly

Language of the flowers From The language of the flowers Almond . . . . . . . . . . . . . . . . . . . Stupidity, indiscretion Branch of Currents . . . . . . . . . . . . You please all China Rose . . . . . . . . . . . . . . . . . .Beauty always new Fennel . . . . . . . . . . . . . . . . . . . . . Worthy of all praise Gladiolus . . . . . . . . . . . . . . . . . . . Strength of character Japan Rose . . . . . . . . . . . . . . . . . .Beauty is your only attraction Motherwort . . . . . . . . . . . . . . . . .Concealed Love

To pickle nasturtiums to eat like capers From Virginia Housewife, 1831 Gather the berries when full grown but young, put them in a pot, pour boiling salt and water on, and let them stand three or four days, then drain off the water, and cover with cold vinegar, add a few blades of male and whole grains of black pepper.

To stretch Sheep’s guts 51

From a Boke of Gode Cookery After they are clean scoured, lay them in water nine daies, shifting then once a day, and they will be very easie to fill, and when they are filled they will return to their wonted bigness.

An Unexpected Source of Comfort Cough Syrup

USA, 1927

From dinnerandamurder.com

Take the inner bark of American Elm Tree (Red), cut up, and boil into a thick mass.

Drain off & mix with pure honey, lemon juice, and brandy. Add a pinch of garlic and

add sugar to taste.

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Short stories

By Jennifer Mueller

Absolution

Ireland, 758

All of Ireland's culture lay in those buildings that were passed by the pilgrims. The beehive cells where the monks lived and copied the words of God with such beauty and the oratory without a piece of mortar to hold it together. It was St. Caiman's legacy, where he led a life of austerity and contemplation until his fame attracted those wishing to emulate his life and receive his teaching. When their numbers became so great the Saint was forced to found a place for them to study and the holy island of Inis Cealtra became a monastery. The ritual for absolution involved several circuits reciting the Apostles' Creed, prayers to Saints Colum and Caiman and all the unnamed saints in the Saints graveyard. They received their reward if they saw their reflection in the well. "How many times have I already done this today?" Aine muttered to herself having no hopes of seeing it this time either. Several others nearby stared at her when they heard her talking to herself. At dawn she had woken and started her rounds. Each time there was nothing to see in the well, not even a ripple. Aine watched the sunset in Lough Derg as she made yet another circuit of Inis Cealtra. Her mind wandered as the sunset reminded her of all the nights she had sat with the man she was to marry discussing their future. Seitheach his name rang true; he was the wolf, leaving her the day before they were to wed almost two years before. There was no word why he had left, no word where he had gone. For all she cared she hoped he was suffering like she had, but now it was time to clear her mind of him there was another in her life, one far better than that wolf. Traolach he was the warrior, the chieftain's son, who had loved her from afar for years even before her foolish attachment to the wolf until humbly he had approached her with his suit. His name meant strong, so very different from the wolf. Where Seitheach was handsome to a fault, Traolach was good and kind. With his love came no games and so with him there could be no secrets. She had bared her sins to him. It was his idea for her to come to the holy island and purge her of her transgressions so that she could forget what he had already forgiven. A chill of apprehension shot through her when she saw the well. How long would he wait for her? If an entire day of prayer had produced nothing how long would she have to keep this up? Staring down once more the water remained pale violet like the sky above her. "By the sigh I assume you have yet to see your reflection. Another set and I'm sure you will receive what you wish for." A voice said behind her. Aine's heart stopped, the lump in her throat was so hard it seemed as if she might never get her breath. That damned 53

voice she had heard in her ears for months after he had left was back, this time she knew it was no illusion of sleep. She turned slowly willing the voice to belong to another. No such luck, those same dark blue eyes of the wolf stared at her, the same handsome face. "I wished you were dead at least that would have given me a reason why you left me." His composure remained even though she could detect the surprise at seeing her there. "Am I so abhorrent that you had to run to a monastery to escape me?" "Shall we make another circuit while we talk?" "Answer me Seitheach." She hissed. "If you wish to discuss the matter with the penitents milling about now that night will soon fall then I will talk. I thought perhaps you might wish some privacy in the matter and if you don't mind they call me Gilleshriosd now that I've taken my vows." "Servant of God my foot." She spat out at him. He followed along slowly behind. She finally stopped as the last of the sun faded over the horizon. "Why did you leave me?" It was calmer than the outburst so shortly before. The tone in her voice pulled him; she was his temptation she always had been. "If there was any woman in this world that I married it would be you Aine, but this is the life I was destined for. I didn't run from you, I was running to this." "You couldn't have told me this before everyone was preparing for the wedding and you just left me there with no word at all?" He laid a hand on her shoulder taking just the tiniest strand of her magnificent red hair in his fingers. Her name meant beauty and she fulfilled the name handsomely. He still dreamed of her in the night, but his words were strong. "If I had faced you with my decision I could have never left with you there to talk me out of it. I love you, I always will, but my place is here doing God's work." She looked over her shoulder; the tears falling down her cheeks broke his heart. "I thought monks should be pure of heart." He couldn't keep the faintest of smiles from forming. "If I had no faults then I wouldn't have anything to pray for." "I prayed every night that you would come back to me, you pray every night to protect yourself from the evil I hold." His smile left. She always had been one to not mince words. She started walking further on her circuit knowing why she hadn't seen her reflection. She had thought the hate had left her, seeing him again she could only wish to commit a sin in a holy place. "Evil never, 54

you are my temptation. I fight everyday to not come back to you." In that instant her pale blue eyes flashed and something in them changed. The shock of seeing him again had worn away, the woman he knew was back. "Fight your temptation no more. I am here to purge my thoughts of you I am to wed Traolach upon my return. You should have never courted me if you knew all along that you were destined for this. I could have spent the last two years happily with a man that does love me and I have learned to love far more than I ever did you. Remember that perhaps it will keep you warm at night." "Aine stop it." "What telling the truth? I never falsely spoke of my feelings and if you had told me of this long ago I wouldn't feel such anger at this moment. You're a hypocrite. Saints are made of men and women that make the decision to follow God from the beginning and resist earthly temptations, not men that seduce the neighbors' daughter with the promise of marriage and then vanish. You knew you were never going to marry me while I thought two weeks early wouldn't hurt anything the banns have already been read. You just wanted your fun before you left for a life of celibacy. I lost your child before I ever knew I was carrying it." Seeing her again hadn't brought it forth, but those words made him blanch. Aine left him behind. He was too stunned to speak or follow after her. She made her way to the well once more out of rote. It was expected. Her reflection stared back at her as clearly as if it was a mirror calm day on the lake in bright sun and not dusk down a deep hole. Had it only taken letting that hatred out to give her the peace she needed to marry another happily? She had said her prayers and Apostles Creed as she had made her way back as if in a daze, the absolution she was promised had come after all. The wolf was missing for all the offices that were performed in the night. Finally one of the other monks spotted him still in the spot where Aine had left him. "Gilleshriosd?" "Yes." "You have neglected your duties it is time to break the fast of night." "I am coming." He murmured and they started walking back. Aine was coming out of the cell that she had been given for the night. Her red hair was hard to mistake among the other pilgrims who were setting out to leave. She was gone out of the monastery's protection before he reached the enclosure. When they reached the well he looked down out of habit. For two years he had seen his reflection every time, this day it was

55

missing. Somehow he wasn't sure it would ever come back no matter how many times he circled the walls of the holy island of Inis Cealtra.

Warrior

Scotland, 208

The hills on the moors were bathed in mist. The nearest were shades of deep rust, each farther set lightening till only light reddish gray distinguished land from sky. North of both Hadrian’s and Antoine’s walls built to keep the Scots and Picts from raiding the lands the Romans controlled, a place no Roman should be caught alone. The walls worked to little avail though, raids south of the walls were common. Maximillius, a legionnaire in the Roman army, was wandering the countryside trying to find his way home. Not dressed for the climate, numerous perforations in his sandals allowed the stagnant water to cover his feet. All he had to keep off the cold wind that blew down from the hills was a thin cloak of red wool. Maximillius’ commander had decided it was not worth the effort to try to subjugate these people and ordered they return south. Even now though they retreated, men were dying in raids the people of this land carried out with grim effectiveness. **** He had been out for two nights and still had no idea where he was. He found himself having to fight his way through a thick stand of brush and broke into a small clearing occupied by a good-sized hut. Smoke poured out a hole in the top giving the hope of inviting heat. He was too cold to worry who lived there even though there were a number of heads and skulls decorating poles in the clearing. Maximillius quickly went through the skin covered opening to find a fire burning brightly. On a raised pallet next to the fire sat a woman with a newborn baby still covered in blood in her arms, she saw him and pulled the baby closer to her chest. She was undoubtedly a Scot with her cheekbones tattooed with graceful swirls. She was small, only about 5 feet tall, wrapped in a thick robe of fur. Hanging in the corner was a shield of bronze that stood as tall as Maximillius. It was decorated with raised geometric figures in silver, the surface dented and cut from being in battle. “What kind of man leaves his wife and newborn child unguarded?” he asked. “There was a threat of you, the Romans, attacking yesterday as I went into labor. My husband sent me here to my sister’s house so I would not get caught as I delivered. He waits for me in the village.” The woman answered clearly trying to let him know she would be missed if he did anything to her. Then she straightened and the fear left her face. Maximillius was not sure why the woman started to become more confident until he felt the draft from the skin being moved. Before he could even turn around, there was the sharp point of a sword at the base of his neck. Maximillius’s hand went for his sword only then remembering watching it sink out of sight when he had fallen in what had looked like solid ground.

56

“I think you will find I am well guarded though,” she added with a grin as a good sized fish landed on the table. Maximillius turned slowly to face her protector; the iron sword at his neck was now threatening his throat. It was covered with graceful Celtic designs of raised bronze attached to the upper blade. In the crevices the design created, he could see the dried blood that clung stubbornly to the weapon. He raised his eyes from the sword to the one who held it and was surprised to find he was staring eye to eye with a woman who stood at his own height. Her face was tattooed with the same swirls. She was also muscular for she held the sword with the ease of any soldier. “Would you kill an unarmed man wanting nothing more than to warm by your fire for a while?” He asked finally. “Yes.” The tall one growled pulling her arm back. The one on the ground put up a hand. “Cailin, for my sake do not kill him. My child will see enough of death and blood shed in his life. He doesn’t need to see it on the day he is brought into this world.” Maximillius saw the conflict going on in the eyes of the one called Cailin. She pulled the sword from his throat. “Eilidh, I will spare his life because you have asked. But if he is lying, he will be the first to die.” She finally answered before ducking back outside. “Why would she want to kill me so bad?” As soon as it was out of his mouth he knew he should have never asked the question. There was a long silence. “Your Roman brothers killed her husband Adhamh. They call her Cailin the Avenger now; she has killed close to seventy-five Romans since he was killed a year ago. At least that is what the men say. She does not speak of it and she does not count.” “Scots kill Romans and Romans kill Scots. It has happened that way since the Roman Empire took over some 150 years ago. Why is she so vengeful of this man’s death?” Eilidh was wrapping the baby and soon stood. “Adhamh was killed as he slept. For a warrior to die asleep is murder, those that killed him have no honor. To my sister, your clothing marks your death. Take that warning to heart. Under any other circumstances you would have died. You should leave now while you have the chance to walk away with your life.” Then her face brightened as if she wasn’t just discussing his death. “My husband waits for me. I need to go.” “She makes one believe the saying that all one of your men needs is his wife by his side to withstand an entire company of invaders,” Maximillius muttered as she reached the door. That stopped her cold, but the smile was pure pride. “Even our brothers cannot best her, Adhamh was the only man to ever beat her out right, and none ever came to a draw with her before. The two of them together were unstoppable. She needs no one to withstand an entire company. She has enough hate for that inside her already. I hope you tell the truth because if you have lied, you and any who follow will die.” Eilidh walked out of the hut, not even having to stoop to leave. Maximillius sat by the fire warming himself. He and others like him were killing men that were defending their homes and families. The Scots were not paid, for them it was a way of life necessary to live. They were being invaded and fighting the same as 57

the Romans would if they were invaded. It didn’t make them barbarians. Heads on a pole or dragged through the streets of Rome, no real difference made one more barbarous than the other. Cailin came back into the hut with a boy of maybe five years old at her side. The boy was huge. “Are you not gone yet?” She asked annoyed. “Do you know the way to the Roman territory? I was separated from my garrison three days ago and I have no idea how to get back?” She looked at him with hatred and contempt. “Of course I know the way to your forsaken lands. I even know where your garrison is. I attacked their camp three days ago.” It was the same skirmish that had separated Maximillius from his regiment and had caused him to become lost in this land. “Did you kill any?” A snort of sarcastic laughter escaped her lips, a laugh that never reached her eyes. “Why would we attack if we did not intend to kill men? In total twenty are dead, five of them by my own hand. They say one was the man in charge. Whose heads do you think are outside?” “How long would it take to reach them or the wall?” “A day for your regiment, three days to reach the wall.” “Would you be willing to show me where my regiment is?” Cailin raised her eyes slowly carefully weighing not only his words, but hers as well. “If you wish to live, you would not have me show you where your regiment is; you would have me show you to the wall. Your regiment is not a safe place to be right now unless you wish to watch us slaughter your friends.” Cailin answered truthfully. “Would you show me to the wall then?” “I am still just a Scot, woman or no. Should I trust you not to kill me as I sleep? Eilidh is gone. She will never know if I kill you now.” Never had Maximillius seen such hatred in a person’s eyes. “I told you earlier I am unarmed, my sword was lost in a pool in the middle of nowhere when I fell in. I give you my word I will try nothing toward you or your son.” The thought of seeing his own head outside on a pole gave him a surge of just wanting to live. Cailin looked at him for a long while. When she spoke, he hardly believed she had agreed to help him. “We will leave in the morning. My sister has bought your life for the time being.” **** They left just as the sun was about to rise. Maximillius had never seen a woman move that so fast before. She set a pace even he had difficulty keeping up with all while carrying her son. In the same conditions he had frozen and starved, she knew every rock that blocked the wind. She knew where every pool of fresh water was located and how to trap small animals just the right size to feed them. She knew where the high ground was to keep out of the water in the first place. It was the second night they had been traveling when he finally got up the courage to ask about her husband. She sat for a long time before she turned to him.

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“He was the bravest man I know. He always took care of his men and me and our boy once I had him. He never ran from any responsibility. He was loyal and never raised a hand against me. He never ordered me to stay away from a battle, always most confident when I was by his side. I never saw a man love a boy as much or a woman. He told me even if I never had a child, he would never take another wife. That is not normal if you do not know about our ways. I miss him like my heart will never heal.” “How did he die?” “He went across the wall, the lower one it was, to trade. Last year was a poor year for rain, unlike this year, little grew. They were sleeping and Eilidh’s husband woke to find a Roman soldier standing over Adhamh, his sword red with blood. They killed him, but that does little to make the ache in my heart go away. The child I carried when they told me of his death died, never to see her father or mother. A soul now that now does not know where she belongs.” She just sat there when she was through not making a sound as she watched her boy sleep. Maximillius made her say no more and got ready to sleep. **** Maximillius woke in the middle of the night. Across the fire Cailin lay asleep with her son Laibhann in her arms to keep him warm. Under a fur blanket, only their heads could be seen. Maximillius saw the sword next to her as she slept. Cailin would never trust him, while she slept least of all. He lay down to go back to sleep and watched her for a while. He couldn’t get rid of the feeling she would suddenly rise up and take his head. Had she been born Roman, she would most likely have lived in a fine house and be sleeping on a nice bed. She was a Scot though, this is where she belonged. She would die rather than be captured and led through the streets of Rome, a prize for the Emperor. **** At sunset the third day, they came to the top of a hill. The wall spread out in front of them. It divided the landmass into two parts, the Roman and the land of the barbarians. Cailin stood staring down at the wall for a long time, at the wall her husband crossed and died behind. She turned to Maximillius. “If we should meet in battle some day I will treat you no different from the rest of your people. You are still one of those that invaded my land and killed my husband. You should know that before you leave, should we meet again.” Maximillius walked off toward the wall without a word; there was nothing to say. He lived only by Eilidh’s plea for her child. He made it to the top of the wall and looked back at the hazy sunset. He watched the outline of a mother and her child disappearing back to where they belonged and ready to take his head when she saw him. **** A week later he met up with what was left of his garrison, some fifty men out of close to six hundred. “Maximillius, where did you end up when we were separated?” The highest officer left asked. He was being commanded by a man only a rank higher than he was.

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“You would not believe me if I told you,” he replied and then went silent as he thought. “Octavius, I am taking my leave of the service. I no longer have the heart for it.” “I suppose it’s an ordinary request for a man who has already served his twenty years. You earned your bounty and land several years ago. I never thought I would hear you quit though.” “I know, but killing does not seem like a way to make a living for myself any longer. I just cannot anymore.” “I will do as you ask. You can be out in a week. Tell me though what made you change your mind in such a short period of time?” “I met a warrior who made me realize what is important in life.” Perhaps it wasn’t too late for him to have a child of his own.

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Links

My website which has comprehensive links to all stories www.jennifermuellerbooks.com

Publishers represented in this cookbook

Not all stories mentioned have been published, some are submitted, some are WIPS, 12 are in the collection Women of their Time. Excerpts are all from available works.

Titan Press www.titanpress.net Once Upon a Spy Romance at Heart Publishing http://rahpubs.com An Arrangement among Gentlemen All my Dreams Chippewa Publishing www.chippewapublishing.com Samburu Hills

Triskelion Publishing www.triskelionpublishing.net Mine Death Midnight Showcase www.midnightshowcase.com Her Father’s Daughter in Summer Heat 2 The Mountaintop Digital Pulp Publishing www.dppstore.com The Wolf Within Cooking through the Ages Linden Bay Romance www.lindenbayromance.com Egyptian Nights History Lessons Diskus Publishing www.diskuspublishing.com Women of their Time I Imagine Walking The Dancer’s Secret The Dragon’s pearl Till Death do us Part A Little Roman Scandal A Speakeasy named Hell The Odyssey Crusader Orphan Leaf Review http://jpwallis.co.uk/orphanleaf For the Love of Goat Markets of Kenya Available free on my site www.jennifermuellerbooks.com The Black Angel A New Beginning Absolution

Erotic Dreams ezine www.eroticdreams.com Roadside Rest Stop Venus Press www.venuspress.com Behind the Mask The Angel of Bally Ferriter Finest Island in the World Far from Home

Whistling Shade www.whistlingshade.com For the Love of Goat Warrior Night

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