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She took some tansy and peppermint, and caraway-seed and dill, spearmint and cloves, pennyroyal and sweet marjoram, basil and rosemary, wild thyme and some of the other time, -such as you have in clocks, sappermint and oppermint, catnip, valerian, and hop; indeed, there isn't a kind of herb you can think of that the little old woman didn't have done up in her little paper bags, that had all been dried in her little Dutch-oven.
Incidentally, I suppose that Christopher Columbus and his adventurers all landed in the West Indies in 1492, clad in full armour, after the fashion of the age, and I cannot imagine how they escaped being baked alive in the scorching heat. Every suit of armour must have been a portable Dutch-oven, inflicting tortures on its unfortunate wearer.
There it was, as veritable a Dutch-oven for cooking fever in, with as veritable a dripping-pan for the poison when concocted in the tideless basin below the town, as man ever invented.
The long striped pumpkin, with a thick long neck, called by some potato pumpkin, is the best for baking; cut it up in slices, leaving on the rind; put it in a dutch-oven or dripping-pan, and let it bake an hour with a quick heat. Where sweet potatoes cannot be had, pumpkins make a very good substitute.
Mix a pint of rich milk with a pound and a quarter of flour; break nine eggs; beat the yelks with the batter, the whites alone; when they are mixed, stir in three-quarters of a pound of melted butter; grease cups or bowls with butter; pour in the batter, and bake them half an hour; if in a dutch-oven, put some water in the bottom; eat them with white sauce. Plain Rice Pudding.
"They du say Swan Day's gun off for good!" said Cely Temple, as she returned from the store, with a Dutch-oven in her hand, which she had purchased, "an' to th' East Injees!" "I want to know!" rejoined Mrs. Fox. "I know some'll be sorry!" continued Cely, while Dorcas diligently stirred a five-pail kettle of apple-sauce, that hung stewing over the low fire. Mrs.
It was, after all, the financial genius of Aunt Lucy, accustomed all her life to culinary problems, that had foreseen profit in eggs and chickens when she noted the exalted joy with which the hungry cow-punchers fell upon a meal of this sort after a season of salt pork, tough beef, and Dutch-oven bread. At first Major Buford rebelled at the thought of innkeeping.
Make a batter of six eggs, milk, flour and a little salt; par-boil the chickens; have each joint cut, grease a pan with lard, and lay the pieces in; put in some lumps of butter, and season it well with pepper and salt; then pour the batter over, and bake it an hour, in a stove or dutch-oven.
Carefully clean a fresh haddock, and fill it with a fine forcemeat, and sew it in securely; give the fish a dredging of flour, and pour on warmed butter, sprinkle it with pepper and salt, and set it to bake in a Dutch-oven before the fire, basting it, from time to time, with butter warmed, and capers; it should be of a rich dark brown, and it is as well to dredge two or three times with flour while at the fire, the continual bastings will produce sufficient sauce to serve with it without any other being added.
"Nothing so simple," said she, "nor, so to speak, commonplace, since the relationship or connection if you will have it, is, though perfectly to be distinguished, not always, as it were, entirely clear, through his great-grandfather who, as I hope you are aware, was a Dutch-Oven, having run away with a cousin of my mother's uncle's stepfather, who was three times married, numbers one, two and three all having children but none of 'em resembling one another in the slightest, which, as you may have perceived, is only the beginning of the story, but if you will now come in, not forgetting to wipe your feet, and try to follow me very carefully, I'll be delighted to explain all particulars."
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