By Nelson Algren, David E. Schoonover

ISBN-10: 0877453616

ISBN-13: 9780877453611

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Bors to handle the bundles of oats, straw, and grain. The work is done in a day of high pressure. There is a strenuousness indoo supper have to be provided for all the hungry crowd and the threshing crew has to be kept overnight. It is the most tumultuous excitement lends it a certain attraction, and the work is not nearly so irksome to the men engaged as is the more solitary and sob comes later. The Iowa church-supper menu practically never varies: fried chicken or ham, mashed potatoes, gravy, stewed corn (often cream great platters of tomatoes, bread, homemade piccalilli, jellies, coffee, and as dessert the home-baked piepumpkin, apple, or che seasonor shortcake made in large tins and sliced.

Commonly, lemonade is put in stone jars where it is colored red, pink, or green for the childrenfruit colorings being employed for this purpose. Bushel baskets of early harvest apples are placed under the trees for any hand to dip into. And every child is given a small sack containing five mints and three sticks of chewing gum. Sometimes a load of apples and a cider mill are brought to the picnic grounds and the cider drawn fresh. 44 45 Besides beverages, only one food is sold at these picnicsfried holes.

It was a Frenchman, too, who was instrumental in originating burgoo, a stew still popular in the Lincoln country and western Kentucky. His name was Gus Jaubert, and he was associated with the Confederate raider John Hunt Morgan. On an occasion when Morgan had conducted a successful supply raid, Jaubert was commissioned to cook the spoils. Into a five hundred-gallon kettle used for making gunpowder he threw beans, chickens, potatoes, corn, cabbage, tomatoes, and everything else he could find. The result was neither a soup nor a stew but possessed the best qualities of both.

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America Eats by Nelson Algren, David E. Schoonover

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