OLD
TIME RECIPES AND WOOD STOVES
The
pictures of the wood stoves were copies from a recipe book that came
with
a new wood stove that was purchased for our family. A wood stove was a
God send to pioneer women, this meant that they could quit cooking
their
meals over an open fire, using kettles to cook their meals in no matter
if it was 100 degrees in the shade or 40 below zero. By the turn of the
century most rural homes had a wood stove, of course the city folk had
them much earlier. I would like to take just a minute here to mention
some
of the parts of the wood stove such as the Fire Box, the Reservoir,
Pressure
Water Heater, Warming Closet, Chimneys. These are just some of the
names
of things found on wood stoves. The Warming Closet was a very poplar
place,
after a meal the left overs such as meat and biscuits or any kind of
bread
was covered and set up on the warming closet and as you got hungry
during
the day you could drop by and get yourself a bit to eat. Now it is on
to
the recipes that I promised in the "Hog Killing Story". All these
recipes
are from my family or close neighbors and friends. My grandmother, Mama
Jones to me, my mama nor me go right by a recipe, we just simply cook
from
scratch, but we all collected and I got them to write recipes so I
would
never forget them. So on to the promised.
HOMEMADE
SAUSAGE
1 gal
fresh meat
5
teaspoons
salt
5
teaspoons
sage
1
teaspoon
hot pepper
2
teaspoons
black pepper
Note:
If you want hot sausage, use 2 teaspoons hot pepper and 1 teaspoon
cayenne
peppers.
Grind
all together and place in sausage sacks.
Now
let me tell you, this was the basic recipe but when nobody was looking
I always added a little here and there, that is why I had so many fried
up that we could eat them for dinner (remember mid day meal) I seasoned
them to my own taste. I didn't go into detail about grinding in the
"HOG
KILLING " story so I'll take a minute here and tell you about that. A
"Sausage
Mill" was what we used, this was a grinder (hand of course) attached to
a board or it could be attached as you needed it to
a
board.
No electrical help here, all hand turning and grinding, if you have
ever
seen hamburg meat ground in the grocery store it looks a whole lot like
that except it is a bigger grind. Of course and it doesn't say so in
the
recipe but you have to have enough fat in with the lean meat to make
the
sausage fry itself.
HOG-KILLING
CAKE
1 box
all butter cake mix 1/2 stick butter or margarine
1
can
mandarin oranges with juice 1 (8 oz.) cream cheese
4
eggs
1 small can pineapple, drain well
1/4
c.oil 1 box powdered sugar
1
c
black walnuts
Combine
all ingredients for cake. Bake at 350 degrees for 25 minutes.
Cool.
Icing
Mix butter or margarine, cream cheese,
pineapple
and powdered sugar. Spread on cake.
Now
I know you are thinking, they didn't have box cake mixes in the old
days!
Well the recipe was modified to fit in the 1950s or 1960s......the old
way was to make a butter cake with lots of fresh country eggs and use
the
oranges or whatever was available and whatever nuts that you had on
hand.
CHOCOLATE
AND/OR COCONUT PIE
For
coconut pie:
2
cans
pet milk 2 cups coconut
equal
amount of sweet milk
3
c.
sugar
8
eggs,
separated For chocolate pie:
3
heaping
tablespoons cornstarch 2 heaping tablespoons cocoa
1
stick
oleo or butter
pinch
of salt
2
teaspoons
of vanilla
Mix
dry ingredients well. Add pet milk and butter. Add eggs, one at a time
and beat well. Cook over medium heat until thick. Add vanilla. Divide
into
half. In on half of mixture, add 1 cup of coconut and spread 1 cup of
coconut
on top of meringue. Brown in oven.
For
Chocolate
Pie
For other half of mixture, add cocoa
to very
little hot water to melt cocoa, then add to mixture. Beat egg whites
and
put 1/2 on one pie, 1/2 on other pie and add coconut to top of coconut
pie. Brown both in oven.
Okay
before you start on me about my English and being repetitious about the
meringues, hear me out. This recipe was handed down through the women
of
my family, word by mouth, nothing written down. I asked my mama,
Beauton
"Boots" Jones Howard to write the recipe down for me so I would never
forget
it. This is exactly the way she wrote it down and I would not change
one
word of it, I don't care how repetitious it may be. I make these pies
still
today, in fact made them for Thanksgiving and they were eat so fast I
didn't
even get a bit of either one! Of course you could make 2 coconut or 2
chocolate
but never did she, nor do I make them this way. Always one of
each!
PICKLED
PIG'S FEET
Cut
off horny parts of feet and toes, scrape clean and wash thoroughly,
singe
off stray hairs, place in kettle with plenty of water, boil, skim, pour
off water and add fresh. Boil until bones will pull out easily. Do not
bone, but pack in stone jar with pepper and salt sprinkled between each
layer: cover with cider vinegar. When wanted for table, take out
sufficient
quantity, put in hot skillet, add more vinegar, salt and pepper if
needed,
boil until thoroughly heated, stir in smooth thickening of flour
and
water,
and boil until flour is cooked. Serve hot as a nice breakfast dish. Or,
when feet have boiled until perfectly tender, remove bones and pack in
stone jar as above: slice down cold, when wanted for use. Let liquor in
which feet are boiled stand over night; in morning remove fat and
prepare
and preserve for use.
Well
now what you think about this one? Me, I always ran and hide when the
pickled
pig's feet came out of hiding, I couldn't stand the sight of them. Now
don't get excited, the liquor is the pot liquor. All old timers and I
still
do call any broth, pot liquor as in turnip greens, etc. My theory has
always
been drink the pot liquor and throw whatever you are cooking away! I
like
pot liquor of almost anything, especially turnips and greens beans.
Just
how would you like to look at pickled pig's feet for
BREAKFAST?
I may be old fashion but i still don't want feet in any form or
fashion!
HEAD
CHEESE
Having
thoroughly cleaned a hog's or pig's head, split it in tow, take out
eyes
and brain; clean ears, throw scalding water over head and ears, then
scrape
them well. When very clean, put in kettle with water to cover, and set
over rather quick fire; skim as any scum rises; when boiled so that
flesh
leaves bones take from water with skimmer into large wooden bowl or
tray;
then take out every particle of bone, chop meat fine, season to taste
with
salt and pepper (a little pounded sage may be added), spread cloth over
colander, put meat in, fold cloth closely over it, lay weight on it so
that it may press whole surface equally (if lean use a heavy weight, if
fat, a lighter one); when cold take off weight, remove from colander
and
place in crock. May add vinegar in proportion of one pint to a gallon
crock.
Clarify fat from cloth, colander and liquor from the pot and use for
frying.
This can also be canned.
I know
I pretty well told you how to do this in the "HOG KILLING" story but
this
is the written down version from the family so this is my story and I
am
going to include it. My family was big into this stuff, I couldn't
stand
it either!
STUFFED
BEEF HEART
Wash,
remove veins and clotted blood from beef heart and drop into boiling
salted
water. Simmer until nearly tender. Drain and stuff with this
dressing:
3
1/2
cups dry bread crumbs 1/2 teaspoon pepper
1
cup
boiling water 3/4 cup finely cut celery
1
tablespoon
poultry seasonings 1/2 cup minced onion
1
1/2
teaspoons salt 1/2 cup melted butter or other fat
Stew
up stuffed heart, roll in seasoned flour, brown in 2 tablespoons of
fat.
Place in small deep pan, cover with boiling water or stock in which
heart
was cooked, bake slowly (covered) for about 1/2 hour. Serve with gravy
made from thickened stock. Tomato sauce is good with heart. In this
case,
use
canned tomatoes instead of other liquid.
If you
think I ever ate this, well you have another thought coming! My
grandmother,
Mama Jones and my Mama would cook this concoction and I would run for
the
creek or fishing hole or away I went on my bicycle. No Heart or such
for
this country gal!
PORK
HEARTS CASSEROLE
Slice
hearts thin, and across meat grain; roll in flour, sauté with a
little chopped onion in hot bacon fat; place in casserole with 1 cup
water
or stock; add any desired herbs and a chopped pimiento; season with
salt
and pepper. Cover, cook until tender, about 1 to 2 hours in moderate
oven.
When almost done, drop biscuit dough over meat and bake until brown and
done through.
I just
packed me some lunch and off to swing on grapevines in the woods.....I
got to hid out till all this heart business is gone!
STEWED
KIDNEYS
2 pork
or 2 beef or 2 veal kidneys Red pepper
6
onions
minced (2 cups) Black pepper
Salt
Butter
Flour
Remove
gristle from kidneys and cut them into 1/2 inch squares. Add onions and
cover with boiling water. Stew gently for 2 hours. Cool. Add seasoning
and cook 1 hour longer. Make gravy with stock, allowing 3 tablespoons
butter
and 2 tablespoons flour to a cup of liquid. If kidneys are old, soak
first
in cold water several hours. Vegetables may be added to kidneys during
last hour of cooking as for other stews. Carrots, celery, green pepper
and tomato are especially tasty.
Shhhhhhhh.
Since this one has to be stewed, I am going to let "STEW" have it and I
am going to ride my bike down to Miss Jennie's and Miss Allie's and get
me something to eat. (Watch for that story)!
BRAISED
FRESH TONGUE
Place
tongue, pork or beef, in boiling water and simmer one hour. Skin,
remove
roots and place on dripping rack in roasting pan. Dice 2 cups
vegetables,
carrots, turnips, onion, celery, etc., add 4 cups water, heated, in
which
tongue was boiled and pour around tongue. Cover pan closely. Bake
tongue
in slow oven until tender (about 2 hours for a large one). Remove
tongue
and place on platter. Strain vegetables and arrange around it. Thicken
stock with flour or serve with Raisin Sauce, or with tomato sauce made
by adding tomato puree or canned soup to stock. Prepare calf tongue
same
but bake only 30 minutes. This is for any smaller size tongue.
Now
look I have had about enough of this fresh meat! I want some pork
chops,
fried tatters, butter beans and corn with a big piece of cornbread but
we still have the smoked tongue, sweetbreads to go!
Miss
Allie and Miss Jennie is taking care of me so I won't starve. Thank
goodness!!!!
SPICED
SMOKED TONGUE
Wash
tongue and if salty, soak in cold water over night. Place in kettle
with
1 teaspoon each pepper and cloves, a few bay leaves and 1 sliced onion.
Let simmer slowly until tender, for 3 to 5 hours, or until the skin
curls
back. then remove from brine, pull off outer skin, cut off root and let
cool in brine. May be sliced cold or served hot. Serve with horseradish
or horseradish sauce.
It's
almost over, but of course I could give you the recipe for Braised
Liver,
Pan-Fried Liver, Liver Baked in Sour Cream, Liver Dumplings and about
100
more of these ukie recipes but I won't bore you any longer and get down
to some GOOD cooking!!!!
SWEETBREADS
AND BRAINS
Both
sweetbreads and brains receive the same preliminary treatment, and
although
brains are generally "looked down upon" in comparison to the luxurious
sweetbreads, they may be served in the same ways and will taste very
similar.
Soak either sweetbreads or brains 1 hour in cold water after
removing
membranes
and arteries. Simmer 20 minutes in salted water with 2 tablespoons
lemon
juice or 1 tablespoon of vinegar for each quart. Vegetables suitable
for
soup may be added. Plunge in cold water and drain, reserving
stock.
BROILED
SWEETBREADS OR BRAINS:
Cut prepared sweetbreads or brains in halves or slices.
Brush
with melted butter. Cook about 5 minutes on greased broiler, turning to
brown both sides. Serve with Melted Butter and Lemon Sauce.
CREAMED
SWEETBREADS:
Cut prepared sweetbreads in small cubes. Reheat in white sauce.
Delicious
combined with cooked mushrooms, chicken, oysters, celery or peas. Serve
in patty shells or on toast.
SCRAMBLED
EGGS AND BRAINS:
Break prepared brains in small pieces. Put in skillet in which
1
tablespoon
butter has been melted with 4 eggs, beaten with 4 tablespoons milk. Add
salt and pepper to taste, stir constantly until set.
FRIED
BRAINS OR SWEETBREADS:
Break prepared brains or sweetbreads in 1 inch pieces. Dip in egg and
crumbs
or in batter. Fry in shallow or deep fat to golden brown, Serve with
slices
of lemon, tomato sauce or catsup or ripe tomato catsup.
Thanks
goodness that is over with! Now I can eat at home. Mama is always ready
to call the doctor for a house call. She don't think I am eating. Miss
Jennie and Miss Allie took care of that one!!!
Now
on to bigger and better things to eat.....
HASH
(Old Time)
To each
cup chopped cold cooked fresh meat, mix 2 cups chopped cold boiled
potatoes:
season with salt and pepper; moisten with water, milk or stock. For
each
cup hash, melt 1 tablespoon fat in frying pan, put in hash, and cook
slowly
for about 20 minutes, occasionally shaking pan to prevent
sticking;
may
be moistened to suit. If green pepper, onions or celery are used, chop
fine, and add 1/2 cup with potatoes. For Spanish hash, moisten with
tomato
pulp. Hash may also be baked in moderate oven, covered with buttered
bread
crumbs and grated cheese, or covered with topping of mashed
potatoes.
Now
let me tell you one thing, this is some good stuff! Finally I get
something
out of these hogs that I like to eat. I might even carry Miss Jennie
and
Miss Allie some of this since they have been taking such good care of
me.
CORN
LIGHT BREAD #1
Scald
1 cup meal in 2 cups boiling water. Add:
1
1/2
cups sweet milk 1 cup plain meal
1
cup
plain flour 1 teaspoon salt
Sprinkle
1 cup meal over the top of batter and let stand over night. Be sure the
batter is bubbly and a little sour before mixing. Next morning
add:
1
cup
sugar 3 Tablespoons Shortening 1 teaspoon soda
Bake
in a loaf pan. Note: If recipe is started too late at night or room
temperature
is cool, the mixture won't ferment to bake early the next morning.
This
is ok but I like just fried cornbread better. Mama Jones could fry the
best cornbread you ever put in your mouth.
CORN
LIGHT BREAD #2
On the
night before bread-baking time heat 1 1/2 cups water and make into a
mush
with 1/2 cup of meal. Add 1 1/2 cups cold water; let cool, then add
another
1/2 cup water in which is dissolved 1/2 cake dry yeast. Add meal to
make
a thick mush, cover with dry meal 1/4 inch thick, put top on container,
and let rise overnight. Next morning add to the dough 1/4 cup
buttermilk,
1/4 teaspoon soda, 4 tablespoons shortening, 1 tablespoon salt, a scant
1/2 cup sugar, 2 tablespoons sorghum molasses and 1/2 cup flour.
Bake
in greased and floured pan 1 hour in slow oven. The batter should be as
thin as muffin batter.
Now
this recipe is my favorite of the two, they are almost alike but this
one
taste better to me. I really
like
the fried cornbread better.
FRIED
CORNBREAD
2 cups
cornmeal (self rising)
l
cup
buttermilk
1
egg
Mix
the above together and have batter sort of thin. Heat a flat iron
skillet.
Pour out like pancakes and fry on one side and then turn it over and
fry
on the other side.
Now
I am here to tell you, this is good. It goes the best with wilted
lettuce.
Mama Jones and me could eat our weight in wilted lettuce and fried
cornbread!
Wish I had some right now!
WILTED
LETTUCE
Gather
your fresh leaf lettuce from the garden.
Gather
your fresh green onions from the garden.
Wash
lettuce and onions and let drain good.
Fry
up quite a bit of bacon, save the bacon grease.
Cut
up lettuce by holding and cutting across making it like a long string,
cut up green onions using some of the blades, into lettuce.
Crumble
you bacon into this mixture.
Salt
and Pepper to taste, mix all good.
Get
your bacon grease HOT and pour over your green mixture.
Now
if you haven't ever had wilted lettuce, you just don't know what you
have
missed in life. That is some fine eat'n. Mama Jones and I always made
our
selves sick every spring on this. Mama would fuss at us but we would
fry
us up some cornbread and wilt that lettuce and eat till our bellies
drug
the ground! I make it today with the fresh leaf lettuce that you can
buy
in the grocery stores, not as good but it will do.
Written
by Paula (pj) Howard Thompson
c1998pjThompson
December
12, 1998
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