Ingredients
- One half yeast cake (whole cake in cold weather)
- One half cup cold water
- One quart lukewarm water
- One tablespoon white sugar
- One half cup lard
- One tablespoon salt
- Flour for thickness (optional)
Directions
- Dissolve yeast cake in cold water.
- Add dissolved yeast cake water to lukewarm water, white sugar, lard and salt
- Beat hard with hand: add flour to make thick dough (use gallon tin bucket with tight fitting cover).
- When dough has risen to the top, add flour to make dough stiff.
- In bucket, knead on board for fifteen minutes, using as little flour as possible.
- Keeping dough soft, make in loaves and cover.
- Once the dough has risen to the top, bake in moderately hot oven.
Ingredients
- One pound of flour
- One half pint of clotted cream
- One half pound butter
- One egg yolk
- A little salt
Directions
- Put one pound of flour on a pie-board and make a hole in the middle.
- In the hole, put one half pint of clotted cream and a little salt.
- Mix the paste lightly and let it stand for half an hour.
- Add one half pound of butter and roll it out six times.
- Form into small cakes and glid with yolk of an egg.
- Put into the oven.
Ingredients
- Cucumbers
- Salt
- Water
- Vinegar
- Spiced vinegar
Directions
- Wipe cucumbers and put in salt and water that’s strong enough to bear an egg.
- Keep the cucumbers in the mixture for 6-7 days.
- Scald in vinegar to green them.
- Directly after, put them in cold spiced vinegar .
Ingredients
- 1 lb of sausage
- 1 lb of black-eyed peas
- Seasoning of choice
- 6 cups of water
Directions
- Rinse peas until tender.
- Mix all in a big pot and bring to boil.
- Cook of medium-low (stirring occasionally) for 2 hours.
- Mix in more water or beer if it becomes dry.
- Serve over rice.
Ingredients
- Tomato sauce
- Butter
- Onion
- Salt and pepper
- Ham
Directions
- Make rich tomato sauce.
- Broil slice of ham.
- Pour sauce over ham.
- Serve hot.
Ingredients
- Fine salt
- Alum mix
- Saltpetre
- Well fattened pork
Directions
- Cut pork and salt/ rub all ingredients well on pork.
- Lay in tubs skin down for four weeks.
- Next hang in meat house for two weeks.
Ingredients
- Whole pig
- Two pounds of salt
- Quarter ounce of saltpetre
- Quarter ounce of water
Directions
- Cure the ham and or smoke.
- Mix everything but ham to make brine.
- Boil for half a hour.
- Pour over ham and let sit for about 24, then it should be pickled.
Prepared by McClain Lynn
