The Savannah morning news., 1904-10-02
Tasty Dishes by Harvest Home Cooks

The Harvest Home Festival is a rec
ognized feature in church life, even
in large cities removed from agricul-
tural districts, but the celebration sell
dom goes beyond the church services.
There is, however, in the heart of
Pennsylvania most famous farming
district a colony whose members fol-
low up the church service commence
rative of a generous harvest with
Harvest Home gathering held at the
home of some leader of the clan.
Families for generations back have
intermarried, until it would take
genealogical expert to determine their
relationship, but they have no diff
Guilty in determining which head of the
clan they are to follow on the day set
aside for celebrating the conclusion
of the harvest.
AS the gathering generally follows
the church service on Sunday, the
feast is a cold one, save for tea and
coffee, and for days beforehand the
women of the household are engaged
in preparations.
The long table has a center piece or
pyramid of fruit. All the choice gath
erings of late summer and fall are
saved for this pyramid being wrap
ped in cotton and kept in cold storage.
Apples, pears, peaches, plums and
grapes are used for the center piece
and at intervals on the length of the
table are vases containing bouquets
of late garden flowers, such as the
hostess and her daughters offer for
sale at the markets in the nearest city.
Before the host is placed a baked
ham, and before the man next in or
der of importance, are set platters Of
! cold meats, such as beef and veal loaf
and fried chicken. Cold slaw. apple
sauce, jellies and pickles furnish the
reishes, and all sorts of sweet rolls
and baking powder biscuits are served
| in addition to bread.
The next course includes the fruit,
with such cakes and pies as only these
Pennsylvania housewives can make.
| The cooking of these good women is
famous through that section of the
! country, and some of their recipes
| have been collected for those who
! have never had the pleasure of at
! tending a Harvest Home dinner.
Baked Ham-Soak the ham over
night. In the morning scrub it thor
oughy with water i'm which baking
!
oughly. Now put it in an agate or
granite kettle cover with cold water
| and let it come slowly to a boil. Pour
off this water, cover it again with
fresh cold water and when ii reaches
| the boiling point and the second time
| add couple Of bay leaves and tea
spoonful of whole cloves Boil gently
two hours. Remove from the water
and drain i'm sieve or colander. Re-
| move the skin, set the ham into a
roasting pan and pour around it a
pint of water and cider mixed. Dec
| crate the top with squares of bread
crumbs sifted over with black pepper;
or if preferred. the entire top may be
covered with bread crumbs. Bake until
tender bastng frequently, in mod
erately hot oven.
Beef Loaf-Boil one cup Of milk
and mix with IL one cup of pulver-
! lied bread or cracker crumbs and two
eggs well beaten. While sim hot mix
into Il three pounds Of chopped raw
beef. salt. pepper, two tablespoontuis
Of parsley chopped very fine and one
small onion chopped. Pack INTO a
mould. so that when II comes out u
will retain perfectly the shape OF the
mould. Turn Il into dripping pan
/ and bake I'm a moderate oven for two
, hours. basting II occasionally WIN
iittie beef stock but do not pour over
enough Of the liquid TO make ~ lose
its shape. Serve cold with horse rad
ish.
Veal I,oaf-Chop three pounds or
veal very fine and mix with ~ four
,.,,i,,.-iaad crackern enc teoApoon-