The Blanket Box



Book 1



Heritage Tree
The Seals
People of the Plains
Poetry & Song

What's Cookin'?









This week I'm Scribbling Archive...
This Old Crow ~ Expensive Glass of Comfort: Inside the Saga
They Be Gorgeously Gowned ~ Pinterest Profile: Inside the Saga
Love Me Some Ranch: With a river running through it
Why I Chose Wyoming ~ Land of Dreams, Stuff of Legend: Inside the Saga
Contradictions of Wanderlust: A Note Upon Return
I See Travel in Your Future: A Note Upon Departure
Will You Be Me At BEA: Ups and Downs at BookExpo America
'I shot an arrow into the air' ~ For the love of poetry and Longfellow: Inside the Saga
In My Writing Space: The Lonely Weirdo
Bumping into History at the Old Courthouse: Historic Day in St Louis
Queen City of the Plains ~  A ' now & then' glance at Denver & the Gilded Age: Inside the Saga

What's Cookin'?

... in the tank & ferry test kitchen

In the Legends so far, quite a few expert frontier cooks have served up some delightful and hearty dishes, including stews, cakes, oatmeal, biscuits, cookies, pancakes and steaks.

In the Bright River ranching community, Amy Keaton's cooking is renown. In Cheyenne, Pat McNamara's beef stew is a firm favorite. At Nan Morris' boarding house, dishes even come as fancy as chicken fricasse aux champignons.

Whatever the dish, at the Tank & Ferry test kitchen we are gradually testing the home-cooked favorites and keeping it simple, plus a few other surprises. Why not try out these pioneer favorites below for yourself. Prune cake and Osgood pie are among our favorites. Step by step tips and pics are available on Blackbird Pie



Blackbird Pie ~
Tank & Ferry Test Kitchen



Prune Cake


Cream 1 cup of sugar and ¾ cup of butter. Add 3 eggs and cream the mixture again. Add 4 tablespoons of sour cream, 1 cup of chopped and cooked prunes, and 4 tablespoons of prune juice.
Sift the following dry ingredients and add to the above mixture:

1 tsp soda
1 tsp cinnamon
½ tsp allspice
¼ tsp nutmeg
2 cups flour
½ cup chopped nuts

Bake in moderate oven for 45 minutes.





2 eggs, creamed
1 cup sugar
1 cup sour milk
2 ½ teaspoons
melted lard
½ teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon nutmeg
4 cups flour, 2 cups at a time to make a soft dough

Once ingredients are combined, roll out soft dough on lightly floured surface.
Cut with doughnut cutter. Cook in hot lard.














 Osgood Pie 


1 cup pecans
1 cup raisins, cooked
1 ½ cups sugar
½ cup grape juice
5 eggs, lightly beaten
½ tsp cloves
½ tsp cinnamon
½ teaspoon allspice

Add a dash of red food coloring if you wish.
Pour mixture into unbaked pie shell. Bake at 400° F/200° C at start, then lower oven to 375° F/190° C, until center of pie is firm.



Bread Pudding


2 cups bread cubes
2 cups scalded milk
3 tablespoons butter
¼ cup sugar
2 eggs, lightly beaten
pinch of salt
1 cup raisins
½ teaspoon vanilla

Place ingredients in a buttered dish.
Bake in a 350° F/180° C oven for about 1 hour, or until a skewer inserted in the middle of pudding comes out clean.
Serves 4 – 6.



Venison Stew


4 – 5 pounds of venison
2 medium onions, sliced
½ lemon, sliced thinly
Bay leaf
6 whole cloves
10 peppercorns
1 ½ teaspoons thyme
½ cup of dry red wine
2 cups of water

Cube and trim meat. Roll in seasoned flour. Brown. Add the rest of the ingredients with ½ teaspoon of sugar. Bake covered in Dutch oven, slow oven 300° F/150° C for 2 hours. Remove from oven and let stand for 3 hours.
GRAVY: Remove meat from pan. Add 1⁄4 pound of butter. Thicken with sour cream and flour. Add water. If gravy is sour, add sugar. Strain. Add meat and bake until heated through.