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.
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
KILLING " story so I'll take a minute here and tell you about that. A
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
all butter cake mix 1/2 stick butter or margarine
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
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
half. In on half of mixture, add 1 cup of coconut and spread 1 cup of
on top of meringue. Brown in oven.
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
my family, word by mouth, nothing written down. I asked my mama,
"Boots" Jones Howard to write the recipe down for me so I would never
it. This is exactly the way she wrote it down and I would not change
word of it, I don't care how repetitious it may be. I make these pies
today, in fact made them for Thanksgiving and they were eat so fast I
even get a bit of either one! Of course you could make 2 coconut or 2
but never did she, nor do I make them this way. Always one of
PICKLED PIG'S FEET
off horny parts of feet and toes, scrape clean and wash thoroughly,
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
quantity, put in hot skillet, add more vinegar, salt and pepper if
boil until thoroughly heated, stir in smooth thickening of flour
now what you think about this one? Me, I always ran and hide when the
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
do call any broth, pot liquor as in turnip greens, etc. My theory has
been drink the pot liquor and throw whatever you are cooking away! I
pot liquor of almost anything, especially turnips and greens beans.
how would you like to look at pickled pig's feet for
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 pretty well told you how to do this in the "HOG KILLING" story but
is the written down version from the family so this is my story and I
going to include it. My family was big into this stuff, I couldn't
STUFFED BEEF HEART
remove veins and clotted blood from beef heart and drop into boiling
water. Simmer until nearly tender. Drain and stuff with this
up stuffed heart, roll in seasoned flour, brown in 2 tablespoons of
Place in small deep pan, cover with boiling water or stock in which
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
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!
or 2 beef or 2 veal kidneys Red pepper
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.
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.
look I have had about enough of this fresh meat! I want some pork
fried tatters, butter beans and corn with a big piece of cornbread but
we still have the smoked tongue, sweetbreads to go!
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
sweetbreads and brains receive the same preliminary treatment, and
brains are generally "looked down upon" in comparison to the luxurious
sweetbreads, they may be served in the same ways and will taste very
Soak either sweetbreads or brains 1 hour in cold water after
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!!!
HASH (Old Time)
cup chopped cold cooked fresh meat, mix 2 cups chopped cold boiled
season with salt and pepper; moisten with water, milk or stock. For
cup hash, melt 1 tablespoon fat in frying pan, put in hash, and cook
for about 20 minutes, occasionally shaking pan to prevent
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
1 cup meal in 2 cups boiling water. Add:
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
night before bread-baking time heat 1 1/2 cups water and make into a
with 1/2 cup of meal. Add 1 1/2 cups cold water; let cool, then add
1/2 cup water in which is dissolved 1/2 cake dry yeast. Add meal to
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
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.
this recipe is my favorite of the two, they are almost alike but this
taste better to me. I really
cornmeal (self rising)
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!
your fresh leaf lettuce from the garden.
if you haven't ever had wilted lettuce, you just don't know what you
missed in life. That is some fine eat'n. Mama Jones and I always made
selves sick every spring on this. Mama would fuss at us but we would
us up some cornbread and wilt that lettuce and eat till our bellies
the ground! I make it today with the fresh leaf lettuce that you can
in the grocery stores, not as good but it will do.