“Since Eve Ate Apples” is a cookbook produced by the Women’s Service League of Union Hospital, Terre Haunt, Indiana in 1958.
These days, the Women’s Service League is simply the Union Hospital Service League – aka volunteers. The organization began in 1953; one of their first projects was opening a gift shop in 1954.
This cookbook helped
Flipping through the cookbook, I don’t see anything too out-of-the-ordinary. I love the fact that the previous owner hand wrote a few recipes. There’s a recipe for “Choc” on the inside cover – a chocolate cake.
The inside back cover also has a couple of handwritten recipes. One looks like a potato recipe, the other is for Ham Pancakes.
The illustrations are simply line drawings.
Country Captain
This recipe for Country Captain caught my attention. Googling produces a wealth of variations, but I’m particular to this older recipe…especially for this story:
This highly prized receipt was given to us by Mrs. Ralph Stearley of R.R. 3 “Beachwood,” Brazil (Indiana.) It was a carefully guarded secrete receipt known to only one or two of the Army Wives (on the Post where the Stearleys were stationed in Georgia,) hostesses who were famed for their cuisine. When the Stearleys left the post, as a special favor, the receipt was given to Mildred.
Many believe the original receipt was from India, brought to this country by the British. That question is still being debated, but there is no question to the fact that it is a dish that has long been a favorite of many of our military officers, among them Generals Patton, Pershing, Marshall, Bradley, and Eisenhower.
Country Captain
Ingredients
- 3 1/2 pound hen young and tender
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 teaspoons Accent
- 1/2 cup shortening
- 1 cup onions finely chopped
- 1 1/2 cups green peppers finely chopped
- 1 clove garlic chopped or mashed
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 teaspoons curry powder
- 4 3/4 cups tomatoes crushed
- 1 teaspoon parsley chopped
- 1/2 teaspoons powdered thyme
- 1 cup almonds toasted
- 1/4 cup currants
- 2 cups rice cooked
Instructions
-
Cut chicken into frying size pieces, remove skin. Combine flour, salt, pepper, and Accent. Coat chicken evenly with flour mixture. Brown on all sides in hot shortening. Remove from skillet and put chicken in warm place.
-
Cook the onion, green pepper, and garlic gently in the drippings. Add salt, pepper, and curry powder near the end. Make a gravy of this mixture. Add tomatoes, parsley, and thyme.
-
Put chicken in a roaster, cover with gravy adding water if necessary to cover the chicken. Cover the roaster and bake in a 350 degree oven for 45 minutes, or until the chicken is tender.
-
To serve, put the chicken in the center of a large heated platter, pile rice around it. Drop currants in the hot sauce to plump them, then pour sauce over the chicken. Scatter almonds on top and garnish with additional parsley.
Recipe Notes
White meat and thighs make a nicer dish for guest than using a whole chicken.
Leave a Reply