Recipes From the Hopper-Goetschius House Tour
 
Parsnip and Apple Soup
 
INGREDIENTS:
2 1/2 parsnips, peeled and diced
1 1/2 apples, peeled and diced
2 large onions, peeled and diced
1/4 (?) butter
3 Tbsp flour
2 Tbsp fresh-chopped sage
2 1/2 quarts of chicken stock
1 1/2 cups cream
1 Tbsp fresh chopped parsley
salt and pepper to taste
 
METHOD:
In a large caldron, over a low flame sweat the parsnips, apples, and onion in the butter.  When translucent, add the flour and stir well.  Add the chicken stock and sage stir will.  Simmer over a moderate flame for 20 minutes then add the cream parsley, salt, and pepper.  Sever hot. Serves 12.
 
Sally Lunn Bread
 
INGREDIANTS:
2 tsp dried yeast
1/2 cup lukewarm water
1 cup milk
1/4 cup butter, softened
3 1/2 cups sifted flour
1 tsp salt
2 eggs
 
METHOD:
Preheat Dutch oven, lid, and trivet.  Dissolve yeast in water and set aside to proof.  Heat milk and butter until warm.  Combine with dissolved yeast.  Sift 1 ? cups of the flour with salt into a large bowl.  Gradually add liquid, beating until smooth.  Beat eggs until light and stir them into batter until thoroughly blended.  Gradually add the remaining flour, and beat until smooth.  Cover and allow to rise until doubled in bulk.  Punch down and pour into a well-greased Turks Head Mold.  Cover and let rise again until doubled.  Place Dutch oven over a moderate bed of embers.  Place bread on trivet in Dutch oven and cover with flanged lid.  Heap a small amount of embers onto lid.  Check in 2 minutes to see progress and adjust embers accordingly.  Give oven a quarter turn every 10 minutes and continue baking until straw comes clean, and bread sounds hollow.  Remove from Dutch oven and turn out to cool.  Sever with lots of fresh sweet butter and jam if you like.  Make one 9” tube loaf.