Barss - Come n Get It: Roundup Recipes from Ranch Country
Here you can read online Barss - Come n Get It: Roundup Recipes from Ranch Country full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. year: 2016, publisher: Heritage House, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:
Romance novel
Science fiction
Adventure
Detective
Science
History
Home and family
Prose
Art
Politics
Computer
Non-fiction
Religion
Business
Children
Humor
Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.
- Book:Come n Get It: Roundup Recipes from Ranch Country
- Author:
- Publisher:Heritage House
- Genre:
- Year:2016
- Rating:5 / 5
- Favourites:Add to favourites
- Your mark:
Come n Get It: Roundup Recipes from Ranch Country: summary, description and annotation
We offer to read an annotation, description, summary or preface (depends on what the author of the book "Come n Get It: Roundup Recipes from Ranch Country" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.
A wholesome and hearty collection of authentic recipes and local history from ranch country.
Come n Get It is an authentic collection of down-home recipes and early Western Canadian ranch lore. Featuring material and recipes gathered from letters, history books, family cookbooks, and interviews with ranching families, this book represents a cross-section of Canadas ranching country, extending from the Cariboo area of British Columbia through southern Alberta and Saskatchewan. From scrumptious desserts such as Prince of Wales Cake to comfort-food favourites such as Ranch House Meat Loaf and Chicken n Dumplings to the quirkily named Belly Busters, Sheep Wagon Cake, and Son-of-a-Gun-in-a-Sack, these recipes have been thoroughly tested and adapted for modern cooks.
Barss: author's other books
Who wrote Come n Get It: Roundup Recipes from Ranch Country? Find out the surname, the name of the author of the book and a list of all author's works by series.
Come n Get It: Roundup Recipes from Ranch Country — read online for free the complete book (whole text) full work
Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Come n Get It: Roundup Recipes from Ranch Country" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.
Font size:
Interval:
Bookmark:
N
GET IT
Copyright 2016 Beulah Barss
Previously published in two volumes as Come n Get It: At the Ranch House
(Rocky Mountain Books, 1996) and Come n Get It: Cowboys and Chuckwagons (Rocky Mountain Books, 1996).
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any meanselectronic, mechanical, audio recording, or otherwisewithout the written permission of the publisher or a licence from Access Copyright, Toronto, Canada.
Heritage House Publishing Company Ltd.
heritagehouse.ca
Issued in print and electronic formats.
ISBN 978-1-77203-125-6 (paperback). ISBN 978-1-77203-126-3 (epub). ISBN 978-1-77203-127-0 (pdf)
Cover design by Jacqui Thomas
Cover photo: Glenbow Archives, NA -207-72
We acknowledge the financial support of the Government of Canada through the Canada Book Fund and the Canada Council for the Arts, and the Province of British Columbia through the British Columbia Arts Council and the Book Publishing Tax Credit.
COME N GET IT celebrates the early days of cattle ranching in western Canada. Whether in a chuckwagon on the range or in the ranch-house kitchen, the people who prepared meals for hungry cowboys, ranch hands, family, and friends were a hardy bunch who knew how to make the most of what they had. This book pays tribute not only to the food of the early times, but to the lifestyle and wonderful hospitality of the ranching community.
Cattle ranching in British Columbia had its beginning in the Cariboo gold rush. The miners who struggled into that rugged and remote area were prepared to put up with great hardships, but they drew the line at a steady diet of beans. They wanted meat.
A few enterprising men organized cattle drives, with up to five hundred head at a time, from the western United States to the Cariboo. There the animals were quickly sold for a profit. When gold petered out, the remaining cattle formed the nucleus of some of the great cattle ranches of today.
A Lazy Susan on a table in Burns Ranch House. HERITAGE PARK, CALGARY, ALBERTA
The correct riding attirea jacket, skirt or trousers, boots, gloves, and hat. At the turn of the century, ladies rode sidesaddle, both legs on the same side of the English-style saddle. GLENBOW ARCHIVES, NC-39-241
The North West Mounted Police set the stage for ranching in Alberta and Saskatchewan. They provided a market for beef and developed a peaceful relationship with the First Nations. Grazing leases were cheap, and ranchers could turn cattle out on the open range to feed on the nourishing prairie grasses. Powerful ranches were formed: the Cochrane, the Bar U, Oxley, Walrond, Matador, and others.
Food supplies were transported over great distances and had to be stored for weeks and months. The supply list was simple: flour, sugar, coffee, beans, rice, oatmeal, dried fruits, canned tomatoes, molasses, corn syrup, yeast cakes, baking soda, salt, and a few spices.
A typical diet for a small ranch without a cook was plenty of hot biscuits, fried salt pork, beans or rice, stewed prunes for dessert and lots of corn syrup.
If large, the ranch employed a cook, whose job was to feed the ranch hands. The cook at the Bar U went out of his way to look after the boys. Every Sunday morning he left the house with his willow pole and bits of red fabric to tie onto a fishing hook. He waded into Pekisko Creek and threw in his line once for each man that he had to feed. It is said he never missed and that every Sunday morning there was a fish fry in the cookhouse.
In the early days the cooks were men, but as more women came West, they eventually took over the task. As the character and size of ranches changed, so did the method of working. Women were expected to participate in the running of the ranch, as were the children. Ranchers butchered their own animals, corned beef, ground sausages, smoked bacon, saved drippings for cooking or making soap, preserved fruit, and prepared jam. Large gardens produced vegetables for canning, pickling, and storing in the root cellar. Bread, buns, pies, and cakes were baked at home.
A cowboy finds a quiet place for a meal durning a cattle round up, circa 1920. GLENBOW ARCHIVES, NB-H16-452
During the devastating cold winter of 190607, thousands of cattle froze to death, bringing economic disaster to the owners. The completion of the railroad brought settlers wanting farmland and barbed-wire fences. A new generation of ranchers emerged, usually with less money and land but with more experience and a different style of ranching. However, that part of the ranching story is for others to tell.
Generally, ranch people were thrifty and self-reliant. They were proud of their ability to produce and prepare food from their land. They remain so today.
Ranching no longer dominates the Canadian West, but it remains an important industry. Its traditions of simple, gracious living, love of the outdoors, and a spirit of freedom and adventure are revered today. And an appetite for old-fashioned ranch foods remains hearty.
The recipes and stories for this book were collected from letters, diaries, manuscripts, history books, family cookbooks, and personal interviews with ranching families. There have been many enjoyable occasions and extraordinary instances of hospitality offered during my research: an invitation sight unseen by the Osbornes to their lovely ranch home nestled near old Fort Walsh; a viewing of Laura Parsonages private collection of pioneer-ranch-house artifacts; dinner with Dorothy Blades on an old-fashioned ranch table with a swinging Lazy Susan centre; a day with Bert Sheppard at the OH Ranch and an invitation to his eightieth-birthday party; a visit with Meriel Hayden; lunch and pemmican at Jean Hoares and a view of Willow Creek, where the bull trains camped overnight a hundred years ago; Fred McKinnons introduction to his fabulous family; a visit to the Commercial Hotel in Maple Creek; a fall drive through the beautiful Cariboo country.
My sincere thanks to all who provided information and to the helpful staff of the many museums and archives that I visited.
In the late 1800s, Harry Kamoose Taylor ran a hotel in Fort Macleod that became a gathering place for cattlemen. One rather stately gentleman from the Oxley Ranch inquired as to what type of soup would be served for dinner. Damned good soup came the reply. It was probably beef and barley soup.
2 lbs (1 kg) beef shin bones with some meat on them
bacon drippings or beef fat
2 onions, sliced
cup (125 mL) barley
10 cups (2.5 L) water
1 tbsp (15 mL) salt
2 beef bouillon cubes (optional)
Font size:
Interval:
Bookmark:
Similar books «Come n Get It: Roundup Recipes from Ranch Country»
Look at similar books to Come n Get It: Roundup Recipes from Ranch Country. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.
Discussion, reviews of the book Come n Get It: Roundup Recipes from Ranch Country and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.