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Happy Sesquicentennial Humboldt! In honor of the celebration, this week’s cook column is presenting some recipes that have appeared in the Humboldt papers in past years. Here is a snapshot of some of the changes in recipes and cooking techniques.

Preserving Green Corn
(Humboldt Kosmos,
Oct. 6, 1875)
The following recipe for preserving green corn is said to be excellent:
Boil on the cob until the milk ceases to flow when the grain is picked. Cut off the corn and pack in stone jars in the following order:
A layer of salt at the bottom half an inch deep, then one of corn two inches in depth; another half inch of salt, and so on until the jar is nearly filled. Let the topmost layer of salt be double the depth of the others, and pour on all melted—not hot—lard. Press upon this when nearly hard, thick white paper cut to fit the mouth of the jar. Keep in a cool place. Soak overnight before using it. Green corn is difficult to can but it will keep well if put up this way; and strange to tell, be so fresh after the night soaking as to require salt when you boil it for the table. Should the top layer be musty, dig lower still, and you will be rewarded for the search.

Meat Pickling
(Humboldt County Republican,
Dec. 7, 1893)
Editress Woman’s Department:
I have used the following recipe and it proved to be excellent. For one hundred pounds of beef take eight pounds of salt, two quarts of molasses or dark brown sugar, one-fourth pound of soda and same of saltpeter.
Put all into water enough to cover the meat. Heat the water till scum rises, skim clean and put the hot pickle on the meat. When warm weather comes; say June, pour off the brine, scald it, skim and put over the meat or make a new pickle. This recipe makes sweet, tender beef for drying. Hams and shoulders of pork are fine when pickled in this way, but the pickle must be cold before it is poured over them. Never pickle any kind of meat until the animal heat is out of it.

Our Woman’s Column
(Humboldt County Republican,
Jan. 13, 1898)
Mrs. C.T. Jaqua Editress
Soft Ginger Bread
Mrs. Peters says, “This is my recipe for a quickly made cake, which is nice for tea or lunch when eaten warm. One cup of Orleans molasses, one-half teacup of shortening either butter or lard, one-half teacup of sour milk and one- half cup of boiling water, one teaspoon each of soda and ginger and flour enough to make a thick batter. Dissolve the soda in the milk, add the hot water to the shortening, and mix all together. Bake in square tin in a quick oven.”

In the Domestic Realm
(Humboldt County Republican, Aug. 8, 1902)
Chicken cooked like
Stew or steam chickens one year old or thereabouts and season well while cooking; there should be very little water in the kettle when done. When cold, cut up in small pieces an inch or more in size, and heat in the following sauce: For 1-1/2 pints of chicken, mash fine the yolks of two hard-boiled eggs with a tablespoonful of butter until a smooth paste is formed; slowly add one pint of hot cream and the chicken stock, and boil up at once. Season with a dash of mace, paprika and white pepper.
The recipe calls for wine at the last; but this may be omitted if thought best. Mushrooms and sweetbreads are an addition; the former may be boiled with chicken after soaking the salt water.
Ladies’ World, New York.

Farm Notes
Use all of the Orange
(The Humboldt Republican, March 30, 1917)
With the new supply of oranges on the market, reasonable in price, the problem of providing fruit as a necessary item in the spring diet becomes less serious. It is a real waste to throw away the orange peels, however, which can be made into delicious marmalade. The home economics department at Iowa State College gives the recipe:
1-3 of peel
1-1/3 cups sugar
2 cups water
1 cup pulp (use proportion of 1
lemon to 1 orange.)
Cut rind in quarters, remove, reserve 1-3, selecting best pieces. Cut pulp in small pieces and measure, to each cup of pulp add twice as much water and put on to cook until pulp disintegrates, about 20 minutes.
While pulp is cooking cut rind in thin slices, hold yellow side up on board, as it cuts more easily. Add about four times as much water to rind and boil for five minutes. Repeat two or three times, adding fresh water each time, until bitter flavor is gone, then drain.
Put pulp in jelly bag, press to remove all juice, throw away residue. If marmalade is wanted very clear, rinse bag in cold water and let juice drip through a second time. Add sugar (for each original cup pulp add 1-1/2 cups sugar) to juice and rind, boil quickly to jelly stage. Cool to about 108 degrees to prevent peel from coming to top, then fill glass and skim if necessary.

Leaves from Nancy’s Kitchen Club Notebook
(Humboldt Independent,
April 26, 1928)
“Mrs. Gray served us the most delicious refreshments this afternoon.” (Here is one of the recipes from the column)
Cheese Tea Biscuits
1 quart flour
1 teaspoon salt
1 teaspoon baking powder
1 scant teaspoon soda
1 lump of lard the size of an egg
4 tablespoons grated cheese
Buttermilk to make soft dough
Bake at once in a quick oven. She uses a live heat oven, which can be set over one burner of an oil or gas stove, leaving the rest of the stove free for other cooking.

Recipe by Pioneer Woman is Endorsed
(Humboldt Republican,
March 22, 1935)
Lily Walsh of Pioneer, recently submitted her recipe for gingerbread to the Better Homes and Gardens magazine, and was awarded a certificate of endorsement on it because of its excellence.
The recipe is as follows:
3 eggs
1 cupful of sugar
3/4 cupful of melted butter
1 cupful of molasses
3 cupfuls of flour
1 teaspoon of ginger
1/2 teaspoonful of salt
1 cupful of boiling water
1 teaspoonful of soda
Beat the eggs until very light, then add the sugar and continue beating until smooth. Stir in the melted butter and molasses. Add the flour, which has been sifted with the ginger and salt and mix very smooth. Add boiling water in which the soda has been dissolved and beat vigorously. Place in a greased and floured shallow loaf pan and make in a moderate oven (350 degrees). Serve warm, with:
Favorite Sauce:
1 egg white
1/2 cupful of powdered sugar
1/2 cupful of cream whipped
until stiff
2 apples grated
1/2 cupful of chopped nut meats.
Beat the egg whites until stiff then fold in the sugar and continue beating until fluffy. Add the whipped cream, the grated apples and the nutmeats and serve at once.

Recipes used at the Jaqua Printing Co. Cooking School
(Humboldt Republican,
March 28, 1941)
Crusty Coffee Cake
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
3 tablespoons sugar
1 beaten egg
3/4 cup milk
1/3 cup melted and cooled lard
1 tablespoon grated orange rind
Sift all dry ingredients together. Blend egg, milk and orange rind. Add liquid to dry ingredients all at once and then melted lard. Mix until just blended. Pour into a greased 8 inch square pan. Sprinkle with topping.
1 tablespoon melted butter
3 tablespoons sugar
2 tablespoons grated orange rind
1/3 cup chopped nutmeats
Blend all together and sprinkle on top of unbaked coffee cake. Bake in hot oven 425 degrees for 25-30 minutes.

Recipe given for
Quick Baked Beans
(Humboldt Independent,
April 3, 1951)
Here is a recipe for quick baked beans.
Ingredients for 4 servings:
2 slices bacon
3 tablespoons finely minced
1 tablespoon molasses
1-1/2 tablespoons catsup
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/2 teaspoon Worcestershire
If desired 2 to 3 cups cooked dry beans.
To make: Fry bacon, remove from pan and cook onion in bacon fat a few minutes. Add molasses, catsup, salt, mustard and Worcestershire sauce. Add beans and mix lightly. Pour into baking dish. Break bacon and sprinkle over top. Bake 20 minutes in a moderate oven (350F). Or heat in a saucepan on top of the stove, crumbling bacon over the top before serving.

Molly McKay’s
Home Ec Corner
(Humboldt Independent,
March 26, 1966)
The winning recipe for February was Apple Fritters sent in by Mrs. Charlotte Long of Humboldt. This recipe makes about 3-1/2 dozen.
Combine in a mixing bowl:
1 cup pancake mix
2 tablespoons sugar
Mix well. Combine and add:
1 beaten egg
2/3 cup milk.
Mix just until smooth, then set aside.
Pare, core and slice 4 to 5 medium apples. Dip apple slices in batter, coating well. Fry in deep fat at 365 degrees for 2 to 3 minutes. Drain on a paper towel. Sprinkle with confectioner’s sugar.

The Independent Homemaker
(Humboldt Independent,
June 23, 1973)
Cabbage Slaw
1 tablespoon Knox gelatin,
softened in 1/4 cup water
Heat and stir to dissolve:
1-1/4 cups sugar
1 cup white vinegar
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon black pepper
Add gelatin to this and let cool to consistency of cream. Then beat in 1 cup salad oil.
Add to:
6-8 cups shredded cabbage
2 green peppers, cut up fine
2 shredded carrots

Cook of the Week Column
(Humboldt Independent,
May 5, 1988)
Marilyn Hundertmark
Rhubarb Cobbler
1/4 cup butter
1/2 cup sugar
1 cup sifted flour
1 tsp. baking powder
1/4 cup milk
2 egg whites stiffly beaten
4 cups diced rhubarb
1-1/4 cups sugar
Cream butter and 1/2 cup sugar. Add sifted dry ingredients alternately with milk. Fold in egg whites. Put 4 cups diced rhubarb and 1-1/4 cups sugar in buttered 8x8 baking dish. Pour batter over fruit. Bake 30 minutes in moderate oven.

The Whole Bean
(Humboldt Independent,
Oct. 4, 2000)
Soybean Cookie Recipe
Chocolate Chip Soybean Cookies
(the old-fashioned way)
1 cup soy margarine, softened
3 cups packed brown sugar
4 eggs
2 tablespoons soymilk
1 teaspoon vanilla
3 cups all-purpose flour
1 cups soy flour
2 teaspoon baking soda
1 teaspoon salt
2 cups (12 oz.) chocolate chips
2 cups roasted soybean nuts
Heat oven to 350 degrees F. In a mixing bowl, cream margarine and brown sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in soymilk and vanilla.
Combine flours, baking soda and salt; slowly add to creamed mixture, mixing well. Stir in chocolate chips and soybean nuts. Drop by teaspoonfuls, 2 inches apart, onto greased baking sheets. Bake for 10 minutes or until lightly browned.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.