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Early
Pioneer Food
Read the story “Early Pioneer Food”.
Record the word “True” or “False” on the line found after each
statement below about pioneer food.
1. The early pioneers found it difficult to find food near their new
homes.
_________
2. Early pioneers food was often tough and not very tasty. ___________
3. The Native People did not like the early pioneers and would not help
them out. __________
4. Bread was the most important food in the pioneer diet. _________
5. Bannock is a type of meat that is cooked on a spit over a fire.
_________
6. The pioneers had to hunt wild animals and birds for food. _________
7. The pioneers found wild cabbages, turnips and carrots growing in the
forests. ________
8. The pioneers used maple syrup and maple sugar to sweeten their foods.
________
9. The easiest way to cook meat was on a spit in front of the fireplace.
________
10. The Native People taught the pioneers how to grow pumpkins and corn.
________
11. The pioneers taught the Native People how to make maple syrup and
maple sugar. _______
12. Early pioneers gathered berries and plants, and hunted, trapped and
fished in order to stay alive during the early years in North America.
________
Pioneer
Breads
Yeast is used in making most bread today. Pioneers did not often have yeast and so they baked breads
that did not require yeast such as salt rising bread, bannock, soda bread, and
corn bread.
Salt
Rising Bread
Read
this old recipe for interest only. It
has not been tested.
1. Pour
a pint of hot water in a two-quart pail or pitcher on one-half tablespoon of
salt.
2. When
the finger can be held in the water, add one and one-third pints of flour.
3. Mix
well, and leave the pitcher in a kettle of water as warm as that used in mixing.
Keep it at the same temperature until the batter is nearly twice its
original bulk (which will be in from five to six hours.)
4. Stir
once or twice during the rising.
5. Add
to the mixture a sponge made of one quart of hot water, two and a half quarts of
flour – adding as much more as may be necessary to make soft dough.
6. Mix
will and leave in a warm place to rise.
7. When
light, mould in loaves, kneading them as soft as possible.
8. Lay
in buttered tins.
9. When
light, prick and bake.
Bannock
Bread
1. Mix the flour, salt, baking powder, sugar,
and lard.
You
need:
2. Stir in enough cold water to make a batter
that will pour. Combine
quickly until
3 cups
flour
smooth.
1
teaspoon salt
3. Pour at once into a greased baking pan.
2
tablespoons baking powder
Fill the pan half full.
1
tablespoon sugar
4. Bake in a 200 degree Celsius oven for
2
tablespoons lard
35-45 minutes.
3 cups
cold water
|
Bannock
will not dry up or become mouldy and
will keep longer than yeast bread. |
Cottage
Cheese
You need:
Strainer
Pan to catch the whey
500 ml of sour milk
500 ml of milk
Enough cheesecloth to line the strainer
Little melted butter
125 ml sweet or sour cream
Paprika
1. Heat sour milk until it is lukewarm
2. Heat milk until it is warm. Add
to sour milk.
3. Line the strainer with cheesecloth.
4. Pour the milk into the strainer.
5. Gather the cheesecloth around the curd to form a bag.
6. Let the bag of curd hang so the whey can drain out.
7. When all the whey has drained out, only the curd will be left in the
bag.
8. Moisten the curd with a little melted butter and some cream.
9. Shape the cottage cheese and sprinkle it with paprika.
|
Pioneers
separated the curds and whey in order to make cottage cheese. |
Making
Butter
Pioneers put cream in a butter churn.
Then they moved the churn-dash up and down until the butter was made.
They took the butter out of the churn.
The liquid left in the churn was buttermilk.
You need:
250 ml whipping cream
A small glass jar with a tight lid
1. Let the cream stand at room temperature for 15 minutes.
2. Put some cream in the jar. It
should be about 1/3 full.
3. Put the lid on securely and make sure that the jar does not leak.
4. With friends take turns shaking the jar so that your arms won’t get
tired.
5. The cream will gradually thicken.
Keep shaking the jar until small blobs of butter can be seen.
6. Drain off the buttermilk.
7. Rinse the small butter blobs in cold water.
8. Shape the butter into one piece and place in the refrigerator.
|
Cream
is made up of fat and water. Butter
is made by shaking the cream until
the fat separates from the water. |
Making
Dried Apples
Pioneers gathered fruits and vegetables in the fall.
It was important for them to find ways of storing them for the winter.
They found that drying fruit was a good way to stop it from spoiling.
You
need:
4 apples
Scale
Knife
Jar
Water
1. Wash
and dry the apples.
2. Use a
balance to determine the mass of the apples and write it down.
3. Cut
the apples vertically in 3 mm slices.
4.
Preheat oven to 65 degree Celsius.
5.
Spread the slices on rack in the broiler pan for 4 to 6 h.
6. Use a
balance to determine the mass of the slices.
What is
the difference in mass?
What is
missing from the apples?
Do you
think the apples will soak up water again?
Let’s
find out.
1. Place
all the dried apples in a jar.
2. Cover
them with water.
3. Soak
the apples for one hour.
4. Drain
and pat dry.
5. Weigh
again.
How much
water was absorbed? These apples are now reconstituted.
|
Fruit can be preserved by removing moisture. |
Maple
Johnny Cake
You need:
1 1/3 cups of all purpose flour
2/3 cup of cornmeal
3 teaspoons baking powder
¾ teaspoon salt
2/3 cup milk
1/3 cup maple syrup
¼ cup shortening, melted
2 eggs, beaten
Utensils:
2 bowls
20 x 20 cm pan
1. Preheat oven to 200 degree Celsius.
2. In a bowl sift together flour, cornmeal, baking powder, and salt.
3. Combine milk, maple syrup, melted shortening, and beaten eggs in
another bowl.
4. Add second mixture to the first.
Mix well.
5. Grease a 20 cm x 20 cm pan.
6. Pour mixture into the greased pan.
7. Bake for 20-25 minutes.
8. Serve hot.
