“Mistaken Promises” is written. Now I’m finishing all the fact checking. Then there is Hazel’s cooking.
Back in “Broken Promises” Hazel learned to cook. Then it was a way to cope with her grief and anger. She discovered she liked to cook.
In “Old Promises” Hazel chooses a 4-H Cooking Project. Her cooking becomes more adventurous. The recipe sections at the back of each book get bigger. This continues in this third book in the series.
I grew up in a time when fast food was getting going. People cooked at home. Cookbooks were kept on a kitchen shelf for easy access. My shelf has about twenty different cookbooks.
Recipes usually call for green peppers. My problem is the bitterness of these. Instead I’ve discovered colored bell peppers with an array of flavors and no bitterness. This gold bell pepper has a mildly spicy taste.
Hazel’s recipes are based on recipes in my cookbooks. This is when Hazel’s cooking and my cooking clash.
My milk comes from the goat barn. some of my milk becomes cheese. My eggs come from the hen house. My tomato sauce with its garlic, onions and bell peppers comes from my garden.
Refer to milk and Americans think of cow’s milk. I raise Nubian dairy goats and have goat milk in my refrigerator. It is unpasteurized. Goat’s milk and cow’s milk cooks much the same. The real difference is between using raw milk and pasteurized milk. Raw milk must be scalded (heated to 150 degrees and cooled) for many recipes such as breads and custards. Otherwise the milk will sour during cooking and sour the food.
Hazel gets milk, eggs, cheese, tomato sauce and other vegetables from the market.
I use lots of whole wheat flour, carob, little sugar, little salt and no black pepper in my cooking. Hazel uses white flour, sugar, salt and pepper in her cooking.
Comparing store and garden tomatoes leaves the store variety in the chicken yard. chickens have no taste buds. Garden tomatoes come in hundreds of varieties suited to a cook’s purposes. These are paste or plum tomatoes with thick flesh and small seed cavities inside for making sauces.
Some of Hazel’s cooking is entered in the county fair in “Mistaken Promises.” One recipe is for a frosted chocolate cake.
I am in trouble.
I do bake cake. I do have an excellent recipe for chocolate cake. Except I cut the sugar in half and substitute carob for chocolate. I haven’t frosted a cake or made frosting in a very long time.
Meat loaf, cornbread, beef stew, zucchini bread and crepes don’t concern me very much. I do variations on the recipes, true. But my variations don’t change the recipes enough to be
Chickens are great homestead livestock. The brown one is a salmon Favorelle. The white one is a white rock. There are so many breeds and colors. Fresh eggs are different too. People think about having brown or white eggs. The shell color is not as important (unless you eat them) as what is inside. Fresh eggs from my chickens have rich orange yolks from all the greens the chickens eat. This makes them a disaster in white cake (the cake becomes yellow cake). The whites are thick. The size varies, not all extra large or jumbo or whatever. Two small eggs are roughly a jumbo egg.
That frosted chocolate cake scares me.
Hazel’s cooking is an important part of her books. It’s not part of the plot, but it is her way of coping with stress. It is part of what makes her Hazel.
And preparing the recipes as they appear in Hazel’s cooking section in the books is important.
Where are those chocolate cake and frosting recipes?