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In the continuation of the history of Kansas ethnic recipes from the 1961 Centennial Cookbook, the next Kansas inhabitants were the English. In numbers immigrants from the British Isles are second only to those from Germany. As there was no language barrier it was easy for them to be absorbed into the existing communities. The one exception was the Welsh, who maintained their language and customs in several colonies.
One of the most spectacularly unsuccessful English colonies was one well known to most of us and that is Runnymede in Harper Co. A man named Ned Turley tried to establish a school there for young “English Gentry on Land in Kansas”. For an entrance fee of $500 and monthly expenses until they were self supporting. Turley promised to teach them the art of farming and ranching so they could be independently wealthy. (Guess we know how that goes!!) Polo fields, race tracks, cricket fields and tennis courts were laid out. Needless to say most of the young “bloods” families recalled them quickly.
There were Welsh settlements in Emporia, Lyon County and Osage County.
There was also one set up in Riley Co. The Welsh loved music and gave many choral entertainments. A Welshman wrote the Kansas State University Alma Mater.
Other English settlements were an Irish one is Geary County and a Scotch one in Dickinson Co.
For our two recipes of English heritage I give you Haggis: 1 pound of oatmeal, salt, pepper, ½ pound ground suet, ¼ pound liver, and one onion, minced.
Parboil liver and grind. Mix all ingredients with enough water to make a stiff paste. Tie in cloth ¾ full and lower into boiling water. Boil 3 hours. Ugh!![ Note from Jerry: For those of you who would like to try the real thing check this Haggis recipe ]
And would you believe the old tried and true---Meatloaf
1 lb. Ground beef
½ cup minced onion
½ lb. Ground pork
1 ¼ tsp salt
3 slices soft bread broken into pieces
¼ tsp each pepper, dry mustard & celery salt
1 cup milk
1 T. Worcestershire sauce
1 egg
Soak bread in milk and beat. Add egg, onion and rest of ingredients. Shape into flat loaves on foil paper and bake in flat can so fat can get away from loaf. Bake 1 ½ hours at 350 degrees.
It was hard to make a decision from the English recipes. There were several really great ones. Enjoy!!!