Table Of ContentThe Classic Hoosier Cookbook
The
Classic Hoosier
Illustrated by Jackie Lacy
Cookbook
Edited by
Elaine Lumbra
Indiana University Press
This book is a publication of
Indiana University Press
Office of Scholarly Publishing
Herman B Wells Library 350
1320 East 10th Street
Bloomington, Indiana 47405 USA
iupress.indiana.edu
Quotation on page 211 is from Rachel Peden, Speak to
the Earth, p. 35. Copyright © 1974 by Rachel Peden.
Reprinted by permission of Alfred A. Knopf, Inc.
© 2018 by Indiana University Press
Originally published as The Hoosier Cookbook,
© 1976 by Indiana University Press
All rights reserved
No part of this book may be reproduced or utilized in any form or
by any means, electronic or mechanical, including photocopying
and recording, or by any information storage and retrieval system,
without permission in writing from the publisher. The paper
used in this publication meets the minimum requirements of the
American National Standard for Information Sciences—Permanence
of Paper for Printed Library Materials, ANSI Z39.48-1992.
Manufactured in the United States of America
The Library of Congress has cataloged the original edition as follows:
The Hoosier cookbook.
Includes index.
1. Cookery, American-Indiana. I. Lumbra, Elaine.
II. Lacy, Jacqueline.
TX715.H7855 641.5'9772 75-31420
ISBN 0-253-13865-5
ISBN 978-0-253-03277-5 (hdbk.)
ISBN 978-0-253-03343-7 (pbk.)
ISBN 978-0-253-03346-8 (ebk.)
1 2 3 4 5 23 22 21 20 19 18
Contents
(cid:9)
Foreword by Mary E. Fuqua vii
(cid:9)
Preface ix
Appetizers and Beverages(cid:9) 1
Soups, Stews, and Chowders(cid:9) 18
Salads and Salad Dressings(cid:9) 24
Vegetables(cid:9) 50
Beef and Pork (cid:9) 70
Poultry, Fish, and Wild Game(cid:9) 111
Cheese, Eggs, and Meat Accompaniments(cid:9) 130
Cereals and Pastas(cid:9) 139
Breads, Rolls, and Sandwiches(cid:9) 144
Cakes and Cake Frostings(cid:9) 184
Pies(cid:9) 211
Desserts(cid:9) 237
Cookies and Candy(cid:9) 264
Food Preservation(cid:9) 289
Cooking for a Crowd(cid:9) 300
Old-Time "Receipts"(cid:9) 308
Index(cid:9) 317
Foreword
To read through Indiana's bicentennial cookbook, with all of its delicious associa-
tions, is to reconstruct the state's bountiful heritage. Man has cooked here for much
longer than two hundred years. In lands already under cultivation the earliest ex-
plorers found prospects of wealth almost as appealing as those promised by the fur
trade. Their first attempts to mix the corn, the wild game and fish, and the alien
plants in the American Indian's diet with the dishes of their homelands came from
necessity. But with generous dashes of French, English, Scotch-Irish, Creole, and
Swiss ingenuity, Indiana pioneers and settlers rapidly made this bounty from
land and water their own. The later flavors of German, Polish, Hungarian, Slavic,
and Italian cooking brought cuisines of the world to Indiana's kitchens.
Yet how could it have evolved any other way? The ingredients were here. Indiana's
soils and climates promised and produced the meats, poultry, and dairy foods that
are based on its famous grains. Fruits and vegetables, wild game and fish were
abundant. First linked strongly to the South through its settlers, its rivers and canals,
Indiana's trade expanded to the Eastern Seaboard with the coming of the railroads.
Eventually, the state's central location in the nation's transportation system brought
quickly to our markets foods that we could not produce here.
The sciences of food and agriculture have played a major role in this rich heritage.
The late nineteenth century saw the beginning of experimental work in agriculture
that has improved farm production and farm life throughout the world. Purdue
University, as part of the land-grant system, has fostered research that may alter
the present world-wide problems of hunger and poor nutrition.
The Cooperative Extension Service, in turn, has transformed the results of this
research into practical information and applications. From its beginnings the Exten-
sion Service has provided informal education for Indiana residents. The Indiana
Extension Homemakers Association, whose members have shared their recipes in
this book, includes approximately 3,000 clubs with 55,000 members.
vii
viii(cid:9) FOREWORD
Food is one of the great joys of life. It does not take long for homemakers to trans-
form the benefits of science into an art. Prized recipes have long been the best of the
tried-and-true—mother's secret ingredients, the State Fair's awards, the fastest
disappearing dishes at family reunions. Even masters of haute cuisine acknowledge
their debt to those who have preserved these family recipes on paper instead of
carrying them, tantalizing and unreliable, in the memory.
Nevertheless, the tried-and-true is changing, too. Just as the European ethnic
cuisines enlivened Indiana menus earlier, now we are even more receptive to experi-
mentation. With the recipes of our Asian, African, and Latin-American friends, we
are heading in new directions. Then, too, women are discovering that many men
share their enjoyment of cooking. Young people, especially, are rekindling the
pride in "starting from scratch" and the interest in the cooking methods and in-
gredients of yesteryear. We are rediscovering the need for, and the sense of achieve-
ment from, growing and preserving our own food.
Have we come full circle then? In a way, yes. Like our ancestors, we still seek the
good life. If, in the vast storehouse of experience, education, and technology
that we have built over two centuries, we have found some ingredients for the good
life, we should certainly preserve the recipes.
MARY E. FUQUA
Assistant Director
Cooperative Extension Service
Purdue University
Preface
Indiana means "the land of the Indians." From whence came the name Hoosier?
Many believe it came from the greeting, "Who's Yere?", extended to visitors who
might come to a cabin after dark. Others believe it began with an early contractor
named Hoosier whose workers were called "Hoosier men." Still others believe it
originates from the term "Husher," as that term was used in reference to strong and
husky men, especially rivermen, who could often "hush" their opponents. Whatever
the origin, few will deny that the term today stands the world around for both hos-
pitality and friendliness.
With homemakers this friendliness often extends from one home to another
with the exchange of a favorite recipe. There are many who believe that an unshared
recipe is a poor thing. Thanks are due the over 8,000 extension homemakers, repre-
senting most of the counties in Indiana, who submitted recipes for sharing. It is
sincerely regretted that space restrictions limited the number of recipes actually
printed.
The pages of The Hoosier Cookbook are filled with favorite recipes which have
stood the test of both time and kitchen testing and bear the endorsement of the
homemaker submitting the recipe. The bits and pieces of history, Hoosier farm wis-
dom, and culinary folklore have been included in the hope of providing a nostalgic
dimension to your recipe reading.
Bloomington, Indiana(cid:9) ELAINE LUMBRA
