Living under Marilla’s shadow as a great cook, who was also famous all over Prince Edward Island for her red current wine, would have been daunting for the easily-distracted Anne. Some daughters never feel that they are as good in the kitchen as their mothers. But the answer might lie in trying original recipes that your mom doesn't know about. Here is a great Edwardian recipe, taken from the "Cooking with Anne of Green Gables" cookbook, that would work perfectly for a Mother’s Day barbecue.
Mom’s Potato Salad
10 medium potatoes
1 tablespoon and 1 pinch salt
½ cup granulated sugar
1 ½ teaspoons all-purpose flour
1 teaspoon dry mustard
1 egg
1/3 cup cider vinegar
3 tablespoons water
A pinch of pepper
2 tablespoons butter
1 onion, finely chopped
8 radishes, thinly sliced
2 stalks celery, finely chopped
¼ green pepper, finely chopped
3 hard boiled eggs
3 sprigs fresh parsley
Boil the potatoes and peel them while warm. Chop into cubes and sprinkle with salt before placing them in the refrigerator to cool. Combine the sugar, flour and mustard in the top part of a double boiler. In a small bowl beat an egg slightly and add the vinegar and water. Add the liquid to the dry ingredients very slowly and stir gently until blended. Add salt and pepper to taste. Heat the mixture until it thickens then remove from heat before adding the butter. Refrigerate right away. When the potatoes have cooled, add the onion, radishes, celery, green pepper and two of the hard-boiled eggs that have been thinly sliced. Gently mix all together while slowly adding the dressing. Allow to sit in the refrigerator for further cooling and setting. The longer you let it sit, the better it gets! Garnish before serving with the sprigs of parsley and the third boiled egg, thinly sliced. Serves 10-12.
Or, if you're hosting a brunch, here is an Edwardian recipe for a delicious hot drink that serves 30 at a time!
Hot Cranberry Punch
9 1/2 cups cranberry juice
Four 6-ounce cans frozen lemonade
½ teaspoon salt
1 teaspoon allspice
4 cups water
30 cinnamon sticks
Combine ingredients, except cinnamon sticks, in a one gallon container. Simmer gently 10 to 15 minutes. Do not boil. Serve hot in mugs, with cinnamon sticks to use as stirrers. Makes 30 one-half cup servings.
