Professional Documents
Culture Documents
by W 5LLM
Mor0 !han Z y0ars aO wh0n th0 frst pon00rs cam0 U
the South0rn Appa!achan Hyhands, th0y fac0d a constant
sttuyy!0 aanst knOwn 8nd unknOwn dany0rs. But th0 hardy
Lny!sh, SOtch, rsh, 0rmans and Oth0rs whO tam0d th0
w!d0rn0ss found muc tO th0r lkny and !0ft a p0rsOna mark
On th0 mOuntans.
ndustrous and ng0nOus, th0 0ar!y s0tt!0rs W0r0 ab!0
tO proVdc fruts, hon0y, W!d am0, b0rr0s, nuts, hom0yrown
m0ats and V00tab!0s. Hy n0c0ss!y, tast0s w0r0 smp!0 and
fOOd was p!an, a!thOuh th0 cOOks show0d much cr0atVe
mayna!On.
"Was!0 mak0s want" was a W0l kn0Wn truth, and thrft
was a naturaI way Of !f0. Wth n0ghbOr8 Vny m!0s apart,
tra| ruy0d, and communca!ons s!Ow, houseV0s !0ared
tO "maK0 dO and to us0 "What thcy had on hand". B0for0
13 th0 n0ar0st stor0 to som0 hom0st0ads myht haVc b0en
a w00k away by hors0 and waOn, and Vst0d On!y Onc0 Or
twc0 8 y0ar for 0Xtra supp0s.
Jhs co!0cton s d0dc!0d tO thos0 0ar!y coks and th0r
d0sc0ndants who hand0d dOWn Lht00nth L0ntury r0cpes
U ths day. t s hoped you, toO, W!! fnd tast0 tr0a!s amony
th0m and r0ca! other tradton whch ar0 st!! par! oI f0 n
thes0 Hyh!ands.
\\JLII \I
Kzrc mc-Jcstcd ccpcs
r0m
m LL bOLL
aud
LbLAJ SMLhY MLLAIb
cdlcd h
LKIL Sm
Hutcratt
Hgh lont, N. L.
/700
NO dOubt, appctt0s n th0 mounn8th0n, BS DOww8t8
whettOd by th0 nVoratn ar and th0 tantaIzng SH6l 0
hcKory smoK0. A reaI gur0t was probabIy calIO ' D0M]
eater'.
At meItmc there was r0at varety of "th8 Sw00t BD0
the scur`. LV0Q homc had a honey or pr0s0rV0 "stand"
(coV0rOd, fot0d compt0) Whc rac0d thc c0nt0r 0 thO
dnng tabIe. lckIes and reIshes were "set out" at n0n anJ
supp0r-tm0. or sp0ca occ8sons, a Ood O k could 0asIy
Ioad her bIe wth at Ieast ttteen dff0r0nt dsh0s and fOod
fIaVOrs1
ooKn as oone by earIy hous0wV0s In U]6D r6pIac6
andbrcKoV0ns Was mor0 of an art than a sc0ncc, and d0p0nd-
ed on "sOasOnn tc taste'. Research not0s ncIude drtOns
to "add a pnch of saIt`, or "a Iump Of butt0r th0 szc Of an
c or "b0a! 0ys WhI0 you sn two Stanzas Of 8 hymn".
WhI0 r0cp0s wcr0 s0ldum "wtt0n dOw", HBD] Wt0d
herevere yatherOd frOm sOurc0s datny back tO Ib, and t
s sa0 tcas8umc that J0w poneer recpes w0r0 prntd b01Or0
that dat0.
These 0arIy faVortes use thc pI0ntfu H00HIBD OO8
and-whI0 adapt0d for tay's ktch0ns-prcs0rV0 th0 tru0
d0taIs and auth0ntIc Hyhland DaVOr.
GRAFE JUE
Fick over and wash yrapes. FIace in a kettle and bareIy cver
wthwater. BoiI untiI seeds are free. Strain and measure juice,
then boil. Add y cup sugar to each guart of uce and boiI b
minutes. Bottle and seal tiyht.
RED GRAFE WNE
Ilace grapes and cIean stems in !arge pottery jar, mash and
coverwith a cIoth. Atter IO days or more fermentation, drain
and press through cIoth. Measure juice into pot, and add 2_
pounds of sugar tor every gaIIon of uice. Let stand untiI aII
bubbIing stops, then seaI inars.
BLAKBERRY WNE
7 quarts bIackberries, washed
7 pounds sugar
Z guarts water
1 egg white
B_ guarts water
AddB_ guartswatertomashedberriesandletstand 24hours.
Strain. Beat egg white, add sugar and 2 guarts water. BoI b
minutes and skim, coo!. Add syrup to uice, stb, and put in
cloth-covered jar. Bkim for IUmornings, then cover with cIoth
and Iet stand untiI fermentation stops. BottIe.
SLFFERNUNG GRAFE WNE
quarts grapes Z guarts boiling water
B pounds suyar
Mash grapes and pour on boiIing water. Let stand 2 days.
8train and add sugar to juice. BottIe and let stand uncorked
untiI alI termentation is over. Keep bottIes full.
4
KUUUU
Beat 6 eyys separately. Add _ cup suyar to yolks and y cup
suyarmwhites.Mixandadd 1pt.heavycremand 1 pt.sweet
milk. Add slowly 1 pt. brandy or whiskey. Sprinkle nutmeg
over top.
yASFBERRY SHRB (alse use Slrawberries}
Uver ripe red berrien with vinegar and let stand 24 hours.
Heat, cool and strain. To each cup uice, add 1 cup suar. BoiI
1 minutes, bottIe and seaI. Wen served, add two table-
spoons of uice to a gIass of water and crushed ice.
W
RHIBARB NELTAR
Cut 1 pound pink rhubarb inpieces. Mix with 1 cup water and
Z cups sugar. Cook until tender and strain. Chill and add 1/3
cup orange uice. Serve cold in glasses, addiny yinyer 86 if
desired.
W
SU1THERN SFLED TEA (abeul 1 cups}
cups boiIing water
TabIespDn tea leaves
Jucect 1 Iemcn
I teaspoon whoIe cloves
Juice ct 6 oranges
2 cups sugar
cups vater
Add the boiling water to tea, steep minutes , strain. Make a
syrup by boiIing the sugar, cIoves and vater , add this syrup
and fruit uicest0 the tea. Serve hot or coId.
RESH MNT FNLH ("Spring Branch Loeler' }
Chop and mash 1 cup mint Ieaves and stalks. Add y cup
powdered sugar and uceoI Zl6mons. Letstand Z hours.Make
a syrup of y cup sugar, Z cups water, diced rnd o1 Z lemons,
6 sprigs of mintand boiI IO minutes. ChiII and add tocrushed
mint mixture and strain. Serve wth 1 guart crushed ice and
2 bOttIes gnger aIe. ( Berves 4 tc 6)
HUT MIILED CDER
1 gt. cider 6 whoIe cIoves
I cup Iemon uice 4 stcKs cinnamon
1 cup pineappIe uice B cups orange uice
Heat cder with cnnamon and cIoves for I Tinutes. Remove
spices and add other ingredients. (Add 1 gt. ginger aIe, f
desired.) Reheat. Iut 1 teaspoon butter in each mug and add
hot Iguid. Carnish wiIh orange sIices. xceIIent with dough-
nuts. (May be servedcoI d. )
~
APRlCO WlNE
b. dried apricots
2 cups brow sug
2 sIiced Iemons
4 qts. hotwater
I_ cups raisins
2 sIic oranges
6y cups white su
1 tabIesoon gin@er
I pkg. yeast
Chop apricots and put in large cnck. Add hot water, suyars,
fruit, raisins and giper , thenadd the dissoIved yeastandmix
weIl. Cver top IooseIy and let stand for 2 weeks, stning
ocasionaIIy. Atter fermenution ceaes, strain first thmuyh
a coIander, then a cIcth, and bottIe.
W
When licneerSettIers tirst cmetothe mountains, they found
corn and cor Deal being used as th6 main paH of food
eaten by the !ndians. Tey used meaI tor thickening stews,
truit drinks, soups and puddings ~ as weII as their favorite
BLAN BRLAD and ASH AKLS.
W
BEAN BREAD (1ndian}
Iot of BoiIing water 1 cup coOmea
CU] COKC0 beans
Mix bens and meaI tcgether. Add enough water to moisten
mixture untI it ho!ds tcgether. Drcp n boiIing water and
cook (as dumpIinys) . (No salt, to prevent crumbIng. )
This mixture was also wrapped in corn husks or Iarge tree
Ieaves, tied with a stoutreBd, thendroQped into boiling water.
W
NDAN ASH LAKES
Make a stift dough ot cormeaI andwarmwater. Rke ashes
back, spread oak Ieaves cn hct stcne at bctm of fireplace,
!ay cn pne ct dough, COVCY W1D HOYC DBK Ieaves and piIe
on red-hot ashes. Remove ccrn pcne when done and eat as
bread.
-
u H6 86l6Y8 ]I6060 D6 VOI O H6 0W D608, 8D0
B0000 IH6 S6B8ODIDg8 D6 W6I6 BCCu8OD00 I0.
LU'S LURN BREAD
Z Cu]8 Du0IDIK
Z Cu]8 CUIDH6
1 Cu] OuI
1 8]. B\ D0 8O0B BD0 DKIDg ]W06I ( 6BCH)
1 6gg
Z D08]0D8 8DOI\0DIDg
mIX B IDgI60I6D\8. Ou D\O DO, g688BU QD. K6 Z
DDu68 +b 1.
W
LURN PUNES
Cu8 COIDD6
_ 8]. 8U0
Z CU]8 quId (D1 Du\\6K D Pl1 WIB)
I 08]OOD 6CH 8\, 8ugI, DKDg ]OW06I
D08]OD8 8HOI6DIDg
mX IDgI0I6DS. 1OID ID\O QOD08 ( CKB8 D0u the 8O0
U OuI HH0) . u\ OD DBKIDg 8H66 D0 DuK6 +Z . untiI
DIOW. (DOu\ Zb DIDuB8.)
W
LRACKLNG BREAD
( Lracklngs are lbe browned peces of meal remanng afler
pme Iard bas been rendered from fal perk. )
mIX Z Cu]8 C0D0 RD0 y 08]OOD 0CD 0 S 8D0 8Oa
00 1 CH] Du0IDK D0 l Cu] CICKDg8. OI IDO cakes
D0 ]C6 D gIC8Bd DKIDg |RD. K0 9b . DDH68.
W
SVUUN BREAD
d0 1 Cu] L YT \O 1 Cu] CORNMLA, 8I. 00* 2
D6S]OOD8 SDOI\0D D l \6R8]OOD 8\ l D68]OD 8ug.
I88OV6 _ \08]OOD Cl1 H l Cu] BUTRMK BD0 add
tO D1X\uI0. Add: Z V0 D6R\6D llC B81. k6 t 9
DDu08 8\ 1b 1. (C]OOD D0\ 1IOD ]D.)
H1SH PPPIIS
Mix: Z Cu]8 L\1T1, Z \BD0S]OODS 11OiR, 1 \0S]D
6RCD C\T, CT1J, RDu DBK1D ]OWd0t. Add: 6 \D68]OOD8
L1\ \\, 1 ll_ Z Cu]S 1 1. 6B\ !
\Og6\D0ID0 UIO] D) \0BS]OOD1u8 ID\O DODg 066Q . |H6
1OR\ WD6D UODP.} 1IBD OD ]a]0I. C0I08 .
-
5UUHEB CUB MEAJ WAILES (or pk)
X' 1] Cu[8 00D68[ _ cup Dcur 3 tCpDD8 bing
gwd;ZU068[0D8 su 1tea8p00nsaIt; V tea8n8.
Add: Z cupsbuttemIk 4ubIespns meIted butter Z beaten
e yoIk. When weII mxed, add: Z 8tffly beaten egg whites
d foId D. Bake D preheated WfIe DD. ( Cod serv with
cremed ham uce as man dish, cr wth syrup. )
HAbG FUWDER BSLUT
Mx: 2 cups LOUR B teaspoons BAK!NC FOWDER 1 tea-
80D SALT. BIendn4 tabIespons Iard (cr 8hotenD) . Add:
_ cup MILK and mx into soft dough. RoII t _ nch thck-
D% and cut wth biscuit cutter. Bake at 46O . 12 to 1
mnut.
SUUTERN SHURT'NN' BREAD
M I stck butter ( or mmgarne) with y cup Ight bmwn
sug. Add I_ cups fIour and mix well. RclI abcut _ DCD
thick 0D flour6d board and shape with bscut cutter. Bake
on IiyhtIy yreased and tIoured pan at B6O . fcr about 2O
mnutes. (Note: No iguid. Use soft butter. )
LHEESE BSLUTS
8Dg BAKINC IOWDER 1bL1 recipe, add 1 cup grated
cheese, I0l thin, and bake by same drectons.
MULASSES MUNS
Mx: 2 cups fIour 2 teaspoons bakng powder _ teaspcn
each saIt and soda. Add: 2 DB8]0D@ meIted 8DutCDD _
cup buttemIk _ cup moIasses I eyg. Btir weII. Iour ntc
hot, yeased muftin tins. K6 9 I. for 26 minutes.
(Makes I2)
AFFLE MUFNS
Mix: 2 cups 1OuI , @ BBB]OD 6BCH 8B BD0 C1DHBOD , @
teaspocn nutmeg 9 teaspoons bakng powder y cup sug.
ADO: 1 beaten egg I cup mIk I/B cup meIt 8horDDg
] cup cOppBd raw apples. IilI geased muffn pans 2/3 fuII.
Bake 9 I. tor 26 minutes.
BEATEN BSLUTS
Mix: B cups flour I/B cup butter or BhOrening _ teaspoon
sugar _ teasp n B , 8Dd I cup cld water. DB fcr I6
mnutes, then bBat (withtim object) for2Ominutes, oruntI
dough is sott. 0 _ inch thck and cut with bscuit cutter.
Ierce tops with tork uDd bakB at BZ I. for BO minutes.
~~
HUNEY-NUT LANDY
Mx Z cups whte sugar, _ cup mIk, _ cup butter, _ cup
honey and cok wthout strrng untI fcms a scft baII in cId
water. Beat, ad _ cup nut mts and pur on butter dish.
Cut n squares.
AFFLE LYATHER
Mx3 cups appIe sauce, _ Cuj sug, q teasp n nutmeg and
Spread _ nchthck n shaIIow pan. Baken ZO . cven abcut
3 hcurs. Take cutwhen nearIy my and rcII n powdered sugar,
!ke |eIIy mI!. Add nuts, t desre. SIice thn and sere as
ccnfectcn.
MULASSES 1AIIY
BoI 1 cup moIasses, Z teaspocns vnegar d cup sugar b
hard baII stage (Z6-Z7O I.). Kemove trom heat, add 1 tabIe-
sponscda, ZtabIespOnsbutterand y t8asQonsaItandbIend.
Four nm buttered jD tc COl. When ccI, puII, puII pu!I ~
unti! firm and hght CUUI60.
LARAMEL BABS
Z cups brown sugar
I stick butter
y cup chcpped nuts
Z eggs
Iy cups tIour
I teaspon vaniIIa
Cream suyar and butter, then add weIl beaten eggs, Hour,
vanilla and nuts. Ccok at B26 I. about B6-4O mnutes. CoI
and cut in sguares.
BLALK WAINUT LUOKES
Mx: 2 cupsbrmnsugar, and4 welI beaten eggs. Add: y cup
fIour, _ teaspoon salt, y teaspocn baing pcwder. Str in 2
cups chcped nuts. Drop teasponfuls onyeasedbaking sheet,
and bake at B76 I. about IZ mnutes.
~1Z~
HLIK H1UUK SUUAH CUUhKS
ream Z LL L and I LL . 0d Z S,
_ LL MLb, I 1 1 andI D DL1-
MU.Add 2_ mBLlS (make stiff encughm roII).
RcII on weII fIcured cIcth cr bcard, pIae OD yreased c kie
shee and bake at 4OO . abut 8 minutes. (My sprinkIe Wth
suar, 1 desued.)
ULU 1MLY HASN S1CK CAbL
Z cups brcwn sugar
y Ib. raisIn
s
y cup butter
Z tsp. scda
2 cups buttermiIk
2 tsp. cinnamcn
B cups fIour
I tsp. (each) clcv aIIspice
Cream sugar and butter. DissoIve 8OO m miIk, add to sugar
mixture. Add m ngredients and rauins, md mix we. Bake
in Iayers~26 min. at B6O .
CNG
Mx 2 CL SUAK and I cup CEM and
cokuntiIa softbaIIisforme nccIdwatertest. CccI and beat
untiI cremy. Spred between Iayers and on tcp cf cake.
RED SH
O fry anysmaII fish, sprimIe wiU saItand dredyevithmeaI
on both sides. Iry in hot gease untiI brown. Berve.
RUASTED QUAL
SaItIightIy, pIacea Iump ofbutter inside eachbird. Rub birds
wth mixture of fIour and butter. Bake at 276 I. hour,
basting freguentIy with sauce made of: y cup water, B tabIe-
spoons meIted butter, y cup cooking sherry and y teaspon
marjoram.
RED FURK LHUFS (and LAMB LHUFS) (Mountain Style)
Season with saIt and pepper, roII chops in fIour, fry in hot
Iard andbutter untiI brownonbth sides. Reduce heat to Iow,
and cook untI tender.
FUMFKN LHFS
FeeI pumpkin and cut into thin piees. Add I cup sugar to Z
cups pumpkin chis, and juice from b !emons. Let sund over-
night, then boiI untiI chips are transparent. Remove chps
from syrup, and boi! syrup alone until it thickens. Add chips
back tosyrup and bring toboiI. 8eI in8terue jars. (May biI
lemon peIs inmixture, butdo not can. )
STRAWBERRY FRESERVES (Ud-lme methm}
(Make eny 1 quart at a time}
4 cups sugar 4 cups capped berries
Fut2 cups sugar inpot aDd add ] cup boiIing water. LetboiI
unti I it spins 8 thread Add the berriesand remaining sugar
and cok rapidIy for I2 minutes. Remove trom stove, Iet cooI
(to prevent benies from floating) , seaI. CHERRY FRE-
SERVE8 and BLACKBERRY FRE8ERVE8 may be made by
the above method.
In the Iate summer,housewives setaside a day for the "Apple
Butter Main." AII hands peeled and prepared the appIes
which woud be cooked in 8 big copper kettIe outdors over
an open fire. Wod was piIed nearby so that the person who
manned the Iong, specialIy curved "8tirrin stick" or paddIe
couIdkeep the fire bIazingata fairIyeven teperature. Often,
night came before the appIe butter had reached the proper
thicknessandtherightshadeD dark,yoldenbrow. A guicker,
simpIer adaptation is Iisted or today's cook who might like
m make her own.
AFPLE BUTER
8 cups appIesauce y teaspn each of coves, a!Ispice,
Z cups sugar cinnmon.
1 cup appIe cider
Bring cider to boiI, then mix in other ingredients. Cok and
BTIRconstantIyuntilitthickens,thenseI. (Theovenmethod:
omit cider, mix Other ingredients in bBking pan, cover with
brownpaper, and cook severaI hOurs at 276 I. 8Dr ocasioI-
ly, then pack in jars.
~Z0~
WATERMELUN RND FRESERYYS
IO cups
watermeIon rnd, cubed 3 cups sugar
2 lemons spce and _ tsp. aIum
Frepare the white watermeIon rind and soak ovemght B
salt water. ( Itablespon saIt to I gt. water) Dran, rnse and
boiI in fresh water. Add aIum. Drain. Make a syrup of sug,
b cups water, sliced lemon and boil. Add smaII amount O
gingerand cinnamon, to taste. AddmelonandboiI untiI tender,
BeaI.
QNLE FRESERVES and QUNE JELLY
( Aso g Freserves and g Jey}
(Abe Lrab Apple Freserves and Jey}
Feel and sIice guinces. BareIy cover with water in cover pan
and boil untiI fruit is scft. Dran throuyh a coarse sieve, then
through ajeIIy bag. er Jey. AIIow 1 scantcup sugar u each
cup of juice. Boil 2O min. Seal. er Fzeserves. Mx B cups
guincepulpand I cup guince juice in pan. AddB_ cups sugar,
and cook until thick and smooth. (About 2O minutes. ) Stir
treguentIy to prevent sticking. Beal whiIe hot.
RSH STEW
Z/g pounds !amb
8 potat0s
4 turpS
4 small Onons
Z cups gr00n p0as
Z cups ma b0ans
4 cups wat0r
4 slcO carrOts
Sat and p0pp0r
LhOp V0y0tabes and amb. lac0 thOm n a st0W pan n at0t-
nat0 !ay0rs OJ V0y0tab!0s and m0at. Add sat and p0ppOr, and
cOV0r pan and cOOk s!owy unt! th0 yr0at0r part Of th0 graVy
s absOrb0d, and nyred0nts ar0 t0nd0r. S0rV0 hOt.
MUUNTAN STEW
I st0wny chckOn
Z cups dcOd ptatO0s
Z cups s!c0d onOns
Z cups cO
Z cups butterb0ans (lmas)
Z cups tomato0s
I tabsp. butt0r
/g tabsp. sa!t, p0pp0r
I cup br0ad crumbs
(Sgurr0! Or rabbt s eXc0!ent n plac0 Of the chck0n. ) btOw
m0at unt tender. H0mOV0 bones. Add V0y0tablOs tO mt,
s0asOnnys, cOOk unt! V0y0tab!es are dOn0. Add butt0r and
breadcrumbs tO thck0n. S0r0 hOt. (Addwat0r as n0c0ssa. )
MAGGE'S ULD STUNE STEW (Evehng n 0D8 pt I}
I pound b0ef ( st0w b0e1 cub0s) I tabI0spOon HOt Sauc0
Z_ cups Water (about) 1 tbespOon suyar
Z chOpp0d OnOns Z cups tOmatO |uc0
Z t0aspOns sa!t and p0pp0r I cup dced c00
I cup cOrn I cup peas
I cup sIced carots
I cup lmas
I cup cub0d pOtatO0s Z cups tomato0s
HrOwn meat n hOt Iat. Add a!l other ngredents and smm0r
fOrZ hours. AddmOr0 wat0rOccasona!y. Yhen r0ady tOs0rO
n huy0 bOw!s On a rany nyht, stew r0s0mb!0s
a thck sOup.
(Note : mproVes wth aye. r0ezes WO!. )
~
5
F1BHCHUWDEK ( Lse Treut, tleuader, or any fsh grefeHed)
2 QunU8 1I8H, Cu D CuD68
2 IDCD ]I66 U1 8 [UIK
2_ cups UC6U QOU68
1 D08]OOD Du6I
J Cup @lced onons
b cups milk
SaIt, pepper, W6
8 porkD |argesaucepan. d0 ODIOD8, ISD BD0 ]O06S.
6DDugD CU W6I O DI6 CUV6 H6 QIU68, D0 8HD6
untl tender. (AD0ut80 DIDut6s) ( Do DD DOI DU. ) Ud DK
D0 0 t COD6 O DOI. Remove IOD heat, U0 butter
8, pepper to taste. Serve at UDC6. |C6IV68 6. )
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LURNUREAD DRKSSNG FUH
RUAST TKEY AND LHLKN
Z Cu]8 cOIu DI8B CtumD8
4 CuS WDt8 DI8u CtumD8
Z_ Cu]8 DOt Wt0F
y Cu] m0l!Cu Du!t0I
I t8. D8kBg ]OWd0I
I L CHOFFED ON!ON (u]tOD8)
LIuDD8 8t8 DI8B (OI IuD \DYOugh 8 1Ud chO]]8t) . u! 1h6
b Cu]8 O1 CIumD8 UgCth0I B a ]8D aDd D8k8 8t 1. uD!
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m8k8 dI888Dg ud Dut\0Y, D8kDg ]OWd0I 8Bu 88t, ]]8I,
8g8 (OI U08I0d 80a8ODDg) tO 188t0. d0 hOt W8t8I BDd mX
W8. 180 1O 8tu11 1OWl, OI D8kC D gI8888d ]8D 8t 1D . IOI
ZD mDut88.
W
URANDED FEALHES
b8lBC 1M, t]8 ]6Ch88. L88D W0l, oI ]08I. maK8 a !hCK
SyIu u1 I Cu] 8ugat t ech Cu W8t0I (8llOW I Cu] WBt8t
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mDut88, th8u ]8CK B!O 8I8. Ol 8yIUQ UBt t 8 thCk, Q0D
OuI OV0I ]08Ch88 tO 1ll aI8 ] 1ull. ud BRANDY O 1
th0 8I8. b08.
W
FLKLED CRAB AFFLES
O tOgB!h8I b Cu] VD0gaI , 8 Cu]8 DIOW 8ug8I , Z !888]OOH
cOV68 aDu I 8tCk u1 CBD8mOD. 08V0 th8 86m8 OD 8 D8. COD
8]]08. Ud !O 8yIu] 8Dd bO uB\l 1IUt 8 t0Bd0I. 0moX8 th8
IIut ad ]8CK DtO aP8. OuI B 8yIu. b88.
W
FCKLED FLUMS (ue above recipe)
W
FCKLED GRFES (ue above recipe ) and FLKLED GS
W
PCKLED UNUNS
b0l0Ct 5m8ll ODOD8 ad ]00. m8k8 DIB0 O I t8D88Q D 88!
tO 08Ch qu8It Wat0I, 8Dd 8O8K ODOB8 Z4 hOuI8. O b 0u]8
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mu8!8Id 800d. Wen DOBg, 8dd th0 OBODs 8Bd DOl 1OI B
mBu!88. u! B 8I8, COV0I with VB0g8I 8Bd 868l . (m8y 8du
6 COV08. )
Ckl0d I80D D08u8 (u80 8DOV8I0C]8)
CK0d Artichokes | Us0 8DOV0 I0C0)
^|^
CCLE CUCUMBER FLKLES ( 6 pints)
Wash BDd cut into thin sIices B Ibs. cucumbers. Soak D IC6
Wat0 9 h0urs. Drain and pack D0 86YZd [D jar8. Add
I sIic UDUD to eac ar, and y teaspon mustard seed. oil
0gether I Q. vinegar, !_ cup saIt, 2_ cups white suyr and
I cup w8te. Four (boiIing) over cucumbers to I jars. Sea!.
GUUSEBERRY FRESERVES
8h I Q. gooseberries, 8Dd add _ cup water. YCD bo1ing
ad 4 cups sugar. BoiI guickIy unti
I !he berres RI8 068t D0
he uice is thick. (About I min. ) SeaI.
W
TUMATU FRESERVES
66 2 cups tomatoes ( green or r6d) md cover with Z Cu[8
Bug8r. 8t th8D 5t8Dd or I2hours. Dr8iD ]uC8 RDd D0 uHI
thick, then add the tomatoes an1 I m (g6U riHd and
juiC6) and I b1LK CINNAMON. LOk uD hiCk. S6a!.
W
HUNEY UAZE UR BAKED HAM
mX I cup hOD0y aDd grated peeI of y OP8Dg8. (]!OD8 8dd
dash of cIoves tO hODBy. ) Spread on ham about 9D HDu68
D606 roviDg from oven.
W
ARTCHUKE LHUW-LHUW RELSH
Crind or chop mgether: I peck artichokes, 4 I8rge onions, 2
gren ( sweet) peppers. Add: 2y cups sug8P , b cups vIneg8r,
B tabIBspoons saIt, I tabIespoon tumeric, 2 tabIespoons
mustard seed , 2 tabIespoons celery seed , and I teaspn red
pepper. Bimmer D0 boiIing point for 8O minutes. 8eaI.
HUT LULE SAW
Shred I smaII head D cabOageg and add y cup chopped sweet
pickIes. Mix : y cup vinegar , y cup wateP, y te8spooD saIt ,
4 t8bICspoons vhite sugar , y teaspon ( each) dry mustard
andpaprik8 , and _ cupsaIadoiI.BOiI AddhO\ vinegarDX\uI8
to 2 weII beaten eygs and 4 t8bIespoons whipping cream Dd
cook minutes, stirring constantIy. Iour over co!d cabbage
and sere.
-Z~
Df b0ul L| l | L| y Pm|| C
by | 3h lD
Hatat Cool/ool
fom C~Jo-ts ad .tck- k.dt-s
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,ats CoJ/ol
rom - HLJLbAJ,Hghont,N. L. Z7ZbZ
Loucrby Smcybau
5kcfchcsby L. L. Hutcmusou