Recipe of the Day

Cooks in logging camps were indispensable to the success of the operation.  A cook who could provide good, hearty meals kept the crew happy and contributed to the success of the company.  A bad cook could cause discontent among the men and cause them to quit and move on.  Workers were said to weigh the quality of the camp cook equally with the pay offered when deciding where to work.  

The camp kitchen was the absolute domain of the cook and entry was forbidden unless invited.  Moreover, cooks wielded enormous power – and many a foreman demurred if confronted by a cook angered by an unreasonable demand.  

The loggers ate enormous quantities of food - an average of 8,000 calories a day to maintain the stamina for a 10-hour shift.  Riggers, fellers, and buckers are said to have expended 8 to 12 calories per minute with heavy gear - foul weather adding to the caloric burn. 

The cook arose at 3:30 in the morning and had breakfast ready before 6:00.  A blast on a cow horn, beating on an iron triangle or a gong made from a circular saw blade signaled mealtime.  Cooks demanded silence at meals - a rule intended to facilitate the eating process.  No talking was allowed at meals, other than to ask for food to be passed and most meals were consumed within twelve minutes. 

A good logging camp cook could routinely produce meals that compared favorably with those served in the finest hotels. A survey of logging camps at the turn of the century found the following items frequently served: 

Pancakes, boiled potatoes and beans were ubiquitous; nevertheless, there was also fried salt pork, corned beef, ham, bacon, pork, roast beef, venison, chicken, oysters, cold cuts, barley, macaroni, boiled oats, sauerkraut, fresh and canned fruits, berries, jellies and jams, pickles, carrots, turnips, biscuits, breads, pies, cakes, doughnuts, puddings, custards, condensed or fresh milk and strong black coffee.  Good hearty fare.  

At the apex of the lumbering heyday – lumberjacks were likely the best-fed workers in the country. 

Molasses cookies were always a favorite – an uncomplicated yet almost perfect balance of spice and hearty sweetness in a simple cookie. 

 Here is the recipe…..

Lumberjack Cookies

 

INGREDIENTS

1 - cup sugar

1 - cup shortening

1 - cup dark molasses

2 - eggs

4 - cups all-purpose flour

1 - teaspoon baking soda

1 - teaspoon salt

2 - teaspoons ground cinnamon

1 - teaspoon ground ginger

DIRECTIONS

Preheat oven to 375°F.

In a food processor cream together the sugar and shortening.

Add molasses and eggs.

In a large bowl mix together the dry ingredients and stir-in the contents of the food processor.

Work the stiff dough with a wooden spoon.

Put ½ cup sugar in a small bowl.

Pinch-off a piece of dough and roll into a 1-1/2-inch ball. Roll dough ball in sugar until covered.

Place dough balls on parchment paper-covered cookie sheet spaced 3 inches apart.

Bake for 30 minutes – give or take. Yield is about 4-dozen cookies. The dough will keep for a week or more in the refrigerator.