LlP PPPL1

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.

, "o0t up tO thc tabI0, pass the VttI0s, and 0at D6BO]

L0Qyrght I904 by 8t8 h8!t0D
==
Fage
4 Beverages and Wnes
6 Breads
D andy
1U Cakes and Ockies
14 Desserts and luddngs
16 Meats
ID lckIes, lreserves and ReIishes
ZZ lies and Iastries
Z4 Soups and Stews
ZG VegetabIes
ZD Mcuntain Herbs and HeaIth Remedes
BI \nusuaI MisceIIaneous Ioods

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.

GLAZED FEANUT (Walnuts ez other nuts}

Fut _ cup water and 1 Cup sugar nto heavy fryng pan and
c0k untI t spins thread. Add Z cups raw peanuts. Str
onstantIy untI each peanut s brown and gIaze. Spread cn
brown paper tc coI.

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.

RUT LANDY BAH

BoI 1 pcund dark brown sugar, I Cu] granuIated sugar and
1 cup water untiI t tOIms B Sctt baII n cUId water. CcoI and
beatIketudge.Jhen add Zcups chcpped, mxed rasns, ctrcn,
CheIIesg Du8 (DO ]6Du8) D0 jUuI QuICK UD waxed j]6
U co0I. Lu IDU DaIsg rclI ID ]UWU6I6U 8ugI UI WI] n wax
]]6I tcrDUIVIduR ]I6C68.
-9=
FEFFERMNTS
Bc 2_ cup8 sugar and _ cup water unti! 1 1DP6d8. 0uI
uDtO 8ttt|y beaten 2 egg wh1tes (pIus y t0aspoon Ot88m O1
tarar) . Add IO dIcp8 D1D BXIC and beat untiI sttf enouQh
tc drcp 1rcm a spoone Drcp onto buttered paper cr dsh.

WALNUT UDGE
JKB B cups granu|ated sugar and heat (stirring constantIy)
untiIaP1O brown COOI. Add Icupsweetm|kHd 1 tab8pcOn
butter. BciI t the sctt-baI| staye. Remcve trom heat, beat,
then add I cup chcpped waInuts. lcur ntc gIB80d jD D0
mIK 1DO squares.

WHFFED LREAM LAKE
I Cup whpp ng cream
I teaspccn vanI|a
I_ cups c8Ke |Our
Z eyys
I cup suyar
2 te8pOcns bakng powder
y tespcon sa|t
Whipcream untl st!t. Drop n unbeaten eggs, one at time,
andsugar,and bet atter each addtcn.Addvanhaand s1tted
dry ngredents. BIend weI |and bake n greased Ioat cke pan
atBUI. abcut D hour. Berve plan or 1Io8tBd, as de8rBd.

STRAWBERRY JAM LAKE ( Use any flav0z |am desired}
I cup butter Z cups sugar
+ Cups tIour Z Cujs jam
l cup m1|k eyy yolks (or + who|e egs)
B teaspcons bakng pcwder I teascn scda
I teaspccn c|cves Z teasp0cns c1nDamon
LIBRD butter DU sugar. rUC weI| beaten eggs and jam. Add
the stted CI IDgI0d1BD8 aIternateIy with the m1|kg Dd DRKB
D IayIcakepans Z mnutes atBUI.
~10~
LNG UR JAM LAKE
Z cups brcwn sugar
I cup whte sugar
[ cup water
_ cup heavy cream
Z taOIespns butter
BcI water and sugar untI t spns a thread. Add cream and
butter,andbeatuntI thckencuh tc spread cn tcp and Iayers.
W
bMUKY MUUNTAN MYSTERY LAKE
_ cup shcrtenng Z_ cups tIcur
I[ cups sugar teaspccns bakng pcwder
Z eggs ] teaspcon saIt
I cup muk I teaspcn each nutmeg, cnnamcn
Cream shcrtenng and sugar, add eggs. Add sfted dry n-
gredentsaIteOateIywth mIk. Bake tw0-th rds ot thsbatter
ntc greased Iayer pans. 0 the remanng onc-thrd part ct
batter add _ cup nuts and spr d n thrd |ayer pan. (se
ths as mddIe !ayer. ) Hake at I. Z mnutes.
W
NEW LNG UR SMUKY MUUNTAN MYSTERY CAKE
Z cups contectcner's sugar
Z tab|espo0ns butter
I tabIespccn cocca
tabIespcns strcng cottee
I teaspocn vaDIIa extract
ream butter, add sugar and cccca sIowIy, beatng untI Ight
and t|utty.Add vanIIa and ccttee, a tew drcs at a tme, untl
t s sctt encugh to spread.
W
MUUNSHNE SFUNGE LAKI
b
0
gg
s
I cup sugar
I pnch sa|t I teaspon vanIIa
I cup t|cur _ teaspccn cream ct tartar
Separate eys, beat whtes U a tcam md add cream ct tartar,
then beat untI stitt. Add sugar graduaIIy t whtes, then ad1
beaten egg ycIks and saIt. Then tcId n fIavcrng and four.
Hake n a "spcut` ]H 9b-b mnutes at .
W
SHENANDUAH AFFLE SHUBTLAKE (Yej old)
Bake a dcubIe recpe ct Bakng pcwder bscuts, and cI.
Mx and ccck untI thck:
Z cups appIesauce _ teaspccn cnnamcn
_ cup sugar _ teaspcn nutmeg
When sauce s cocI, sIce bscuts thn and put cne layer In
dsh. Add a |ayer ct sauce, then 8ncther Iayer ot bread, then
saUceuntl dsh s stacked tc tcp. CccI. Yhen served, pass a
ptcherOi Sl1CD 1Y D!lwhch s tc bepcured cver each
indvidua I bcw|.
Z cups m
_ cup hcney (cr sugar)
I teaspoon each cnnamcn and nutmey. Stir brskIy and pcur.
II
UUYR LUUKYS
Y
_ cu butter ( 1 stick)
y cu sugar
I cup fIour
I egg yolk
I teaspon vaniIIa
pnch of saIt
Soften butter to rocm temperature and mix in other ingedi-
ents. Inch off smaII peces, roll into baIls, md pIace cn
cccke sheet. Make a smaII dent in center and fiII wth a dct
of |eIIy. Bake at B6O I. about 2O minutes. (Z doz. )

(In 17Z a grcup cf Moravians went to the mcuntans of
Wtem CaroIina tc select a site fcr a ccIony. However, they
moved eastward and settled the area arcund Wnstcn-SaIem,
N. C. )
MURAVAN LUUKES
I cup molasses
I stick butter (ormargarine)
I cup brwn sugar
I tablespon soda
B_to + cupsfIour
Z tablespoons grape uce (or wine)
I teaspoon nutmeg
I teaspoon ginger
Z teaspoons cnnamon
Z teaspoons grcund cIove:
y teaspon saIt
Mx butter, sugar, moIasses. Ten add dry Ingredents and
grape |uice, and stir to mix W8H. (VERY stitf dough) Cover
and keep in cooI pIae at Ieast B dayz to rpen. RoII VKY thin
(use a cIoth-covered, floured board, and plenty o| fIour) . Cut
with tancy cutters, place gently on cokie sheets and bake at
276 I. fcr tc IO mnutes. Btore in ar tight container ndef-
nteIy.

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.

MUHAY1AN S1GAH CAhL (Ged ceffee cake}

Crem mgether: y cup white sugar _ cup butter and
cup coked, mashed pctatoes. Add: I yeast cake (dissoIved in
y cup water) 2 weII beaten eggs and add 3 L
L L MKE DUH. Let rise I2 hcurs (cver-
night). Next moming make out in pans t y inch thickness
and let rise doubIe. Using tips of tingers, fimIy punch many
dents intc top, sprinkIe generousIy with brcw sug, smaII
pieceso1butterand nutme. Bake at B75 . I5-2O minutes.

WALN11 WAILB (yield: -4 dmen)
Mix: I cup brcwn sugar and Z beaten eygs. Add q teaspcn
bakingpwderpinchotsaIt , I cup waInuts , and 6tbIespocns
fIour. Mx weII and drop on greased pan with tesp n. Bake
at B6O . for 8 t I2 minutes.
~1~
lERSMMUN POONG
lrepare puIp. SeIect and wash rpe persmmcns. Mash weh,
addsmaIIamcuntwatert necessary, andputthrcugh ccIander.
lc Z cups persmmcn pulp, add: B beaten eggs j 0U]B
sugar 1j cups tIour I teaspccn bakng pcwder I \eB8pOD
soda _ teaspcn saIt ] cup mIk j \6BS[ D each cn-
namcn and aIIspce I teaspccn van|Ia. mIX well. Four in
buttered cassercle dsh and bake at BU I. tcr HDU. C6IV6B
IUIZ. (To serve, cut n squares and tcp wth whpped 0ream.)
=
CAHAMLL FUDDNG
I cup tIcur
_ cup W. sugar
l cup rasns
I_ cups bcIng water
I cup brown sugar
Z tsp. Bakng owder
I tabsp. butter
_ cup mI k
Mx tIcur, raisns, q cup sugar, bakng pcwder and milk tc-
gether. lut n greased bakng dsh. Mx brcwn SUgar, DUI\6
and water and heat tc bcln pcnt. lcur ths DVB1 DB\\er,
and bakeat4UU I. tcr BU mnutes. Serve hct.

TPSY CAhL (Quick method)
e B eygs and Icup sugar tcgether untI t Iutty. Add / Oup
WB\6P and I_ cups tIcur and Z tcaspccns bakng powdar.
BKC n Z Iayers B1 BU I tor ZU-Z mnutes.
Icr C\STARD I!!NU use Z pBckges Vanilla Fudding
mX. (4 cups mIk.) mIX and cocI.
O smck: BC6 I c0cI Iayer ct CBK6 n deep DOW. Ler 1O]
wth nut haIves, (AImonds bcst). Mcsten wth _ L RED
WNL (sweet) then pcur haIt ct custard DX1U6. CB0K
s8OBd layer in SBH6 Way.
TUll!NU: Whp Ipnt cream untI sttt and pik high on top
Iayer. Uecorate wth bts ct rcd jeIIy pressed onto swirls OL
crm. ChII serve.
=|
4
"QUEEN U THE MUUNTAN" FDDNG
Bepamte 4 ECCB. Beat yoIks with I C1l 8UCAR. Add
TEABFOON VANIA and y TASFOON 8AT. StIr in
4 CI8 MILK and Z CFB dry BRA CRMB8. Four into
yreased pan and cook at 860 I. about 8O minutes (untiI set) .
Drop spoontuIs of jeIIy IiberaIIy on top. Cover with merngue
(made ot the 4 eyy whites, 8 tabIespoon suyar, I teaspoon
vanul a) . Retur U oven to brown meringue, and ere wam.

AFFLE BRUWN BETTY
Z cups diced appIes
Z tsp. butter
Z cups bread crumbs
y tsp. cinnamon
cup brmn suyar
FIace a Iayer ot appIes, then bread crumbs and hat of sugar
in a geased bakiny pan. Repeat and sprinkIe cinnamon over
top. Add y cup hot water, cover and bake at B6O I. for BO
minutes. Remove cover and brcwn. Berve with whipped cream,
or any desired tcpping.

SKLLET FEALH LAKE
MeIt y cup BTTR in D inch skilIet. Add cup BROWN
BUCARandI CFNB.ArrangeIcup BICED FEACHE3.
Then:
Beat 2 ECC8 raduaIly addiny y tsp. 8AU and CUF
8UCAR. Add: y CI MIK, 1 TAB8F. BUTER, I TF.
VANIA and mix. BIend in I CI IOUR and tsp. BAK-
INC FOWDER. Four batter over truitand bake at B6O . fcr
8O t 4O minutes. Berve upside down with whipped cream.

AFFLE FU1S
Mix: I CI IOR, I teaspon BAKINC FOWDER, / CUF
BUCAR and I Cl CHOFFED AFFEB. Add I BEATEN
ECC and 2/8 CF MIK and mix weII. Drop by sponfuls
into hot fat. Cok unti! the puffs are goIden brown. Drain md
rolI in suyar whiIe warm. (se podered suyar, or cinnmon-
sugar mixture. )
~
LHERRY VELVET
Ccck 4 CIB seeded CHRRIB n I CF WATR until
sott. Add I CI BCrR, I tablespoon CORN8TARCH. WJen
thick, add I CI NTB, chilI , serve with whipped cream.
=|~
LU AUK LHKKSK
Heat I guart ofsour, cIabbered mIk untl
Iukewam. CoI untiI curds arefairIyfrm,
then pur into cheesecIoth bag. et dran.
Rinse by puring coId water over bag. Let
hang to drain thoroughIy. Makes about I
cup. Beason to taste.
WhentoughmeatorwiIdgamewasmbecooked, twasrubbed
with or soaked in" vinegar. very morseIof meat Was used
n one way or another, and nothing edbIe was wated. mOK6
houses heId saIted, dried, cured, and presered meats of aII
descriptions, and iI was guarded crefuIIy by Ue cok.
RED LULNTRY HAM
SIice ham and have pan hot. Fut I tabIespoon grease n pan
and cook ham on both sides. Add y cup water (or coffee) m
make "red gravy." Four this over ham ater it D8S been re-
moved to platter. Berve whiIe hot.

BAKED RESH HAM
Wash a ham thoroughIy and pIace in large kettIe. Cover with
water and co k sIowIy untiI tender. (20-80 minutesper pound)
Remove from kettIe and remove outside skin. 8core, sprinkIe
with brown sugar and dot with cIoves. Bake about 46 minutes
at 86O I, basting with cider.

UTHER GLAZES UR BAKED HAM

I. JeI Iy CIaze: Mix I cupot elIy and I cupham gravy. Baste
ham untiI brown.
2. MIx I cup brown sugar wIth I teaspoon ground mustard.
Addapple cider tomake thin paste to cover ham. Brow.
8. BoiI together: y cup com syrup, !/_ cup brown sugar and
I cup oranye uice. Baste ham and brown.
4. ough BIanket. Make dough of:
4 cups tlour 2 tabIespons dried mustard
I cup brown sugar I teaspon pepper
I tabIespoon ground cloves apple cider or
2 tablespons cinnamon peach pickIe uice
Add enough uice or cider to make a dough which can be
roIIed. Cover raw ham with the dough, start in a coId oven
and bake at 826 I. or about 80 minutes per pund. Baste
every 80 minutes. Remove dough and brown ham wth any
tavorite Iaze.
=16
8
RABBT md SQUBREL (often soaked over-night n 88\8
water or I part vinegar O I part water) was usuaIIy stewed
or fried in the same manner as chcken.
W
SU1HEN RED LHLKEN
When chicken is prepared tor frying, and the skillet s haIf
tull othot grease, some cooks dredge pieces only In fIour and
fry, uncovered, until brown. A more avored method is: Dp
each piece of raw chicken i nto a mixture of I beten egg and
y cup milk. Ten rolI chicken in salt-and-peppred flour and
fry slowly until all sides are crispy brown.
To make RED LHLKEN GRAVY:
Fourottallbut6tabIespoonsotfat (afterchickenhascooked) ,
stir in 4 tablespons fIour and I teasp n salt. 8tr unti| t
browns. Add I_ cups water ormilk and boiI until thick.
W
STEWED LHLKEN AND DUMFLNGS
se a 6 or 6 pound chicken (whole or cut into pars) , cover
with water and boil slowly in covered pot untiI tender. Add
saIt, pepper, butter as seasoning. Remove chicken u pIatter.
rop dumpling dough (or baked bscuits) nto liguid, cover
and cook tor ten minutes. 8erve hot.
W
VENSUN RUAST (Deer) (Boneless Beef Rot
by same melh0d. )
8eIect boneIess roast (4 u 6 Ibs. ) Blit sides and up at 3 inch
i nterals and stutf with pieces ot chopped onion, bay leaf,
saIt and pepper, ground cloves and allspce. Four vinegar to
cover meat, leave in covered dish I2 hours or more. JOcok:
Litt out meat, coat with lard and flour and brow on both
sides guickIy. Four on the same vinegar, cover, and cok ZO
minutestothe pound. 8lice and serve hot orcold. (Make gravy
of liguid, if desired. )
W
LUUNTRY BEE STEAK and Gravy
Beatsteakonboth sides androll in fIour. Add saIt and pepper.
Have grease in skilIet, add meat and sprinkIe y cup of flour
in pan. Brown meat on both sides. When brown, cover meat
with hot water and bring to a boiI. Cover pan and simmer 46
minutes.
W
FURK AND SAUERKRAUT LASSERULE
FIace 4 loin chops, salt and pepper in a 2_ guart casserole.
On top O1 chops anange Iayers of: chopped onions, draned
sauerkraut, and appIe slices. Four y cup water and
tablesponbrown suga over. Bake in covereddish at 360 .-
hour. ncover, and bake for I6 minutes longer. (Use No.
2_ size cn 8auerkraut, 2 onions, 2 appIe. )
-](-
SH LUAt (Any type fish)
I tabIsp. Iemon uice I cup dry bread crumbs
ycup peas 2 cups Iaked, cooked fish
ycup miIk I cup medium white sauce (note:
or condensed ceIery soup) y tsp. saIt
I beaten egg I tabsp. dicedonion
Mix Iemon uice and fish. Add remaining ingredents and mix
welI. Bake n a greased baking dish at B6O I, untiI brow
(about BO minutes). Berves six.

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.

LUNTRY SAUSAGE (Lakes and Gray)

I Ib. sausage I tsp. minced onion
I tabsp. tIour I cup bouIIon
@
oId sausage into fIat cakes and fry guickIy untiI brown on
bothsdes. Remove to pIatter. Brown the onion in the hot fat,
add fIour and stir untiI smooth. Add the Iiguid bouiIIon and
cok untiI thick. Iour yravy over sausage and serve.
=|b
FEALH FLKLE (and FEAR FLKLE}
Take 2 cups sugar U each cup of vinegar, and add spices tO
taste (coves and cinnamon) . BoiI in large pot. Add as HaH
peeledpeachesas syrupwillcover, and boiluntilfruitis tender.
Remove fruit and pack !n sterile jars. Keep boiIing syrup
untiI it begins to thIcken, then pour over fruit and S6a ]aIS.
W
BEET FLKLE (siced or whce} (0r b cups beels}
BoiI tcgether: 2 cups sugar, 2 cups water, 2 cups vinegar,
tablespoon cinnamon, I teaspoon (each) of cIoves and a-
spice.HavecookedbeetspeeIed and readyto simmerinpickling
mixture I6 minutes. Then seaI in sterile jars.
W
IEFFER RELSH
Chop I2 green peppers, I2 red peppers and B aIg6 On0nS.
Add: B cups vinegar, 2 cups sugarand 2 tablespons salt. BoiI
I6 minutes and seal whi le hot.

AFFLE RELSH
Mix 6 cups chopped appIes, 2 green peppers, 1 cup onions, 2
red sweet peppers, I teasp n mustard, y cup vinegar, cup
water, 1_ cups suyar and teaspon salt. Cook slowly for
y hour, and pack in sterile, hot jars.
W
!nmany sections of themountains, tomatoes were called "Love
Apples" BHU YCgaYd6d B$ YOH1-jBYU DYHBHCH1B$ untiI !ess
than 8 hundred years agc. Later, this rich, red sauce WS a
avorite recipe.
=|-
TUMATU CHL SAUCE
Mix Z large, ripe, chopped tomatoes, 3 chopped onions, Z cups
vinegar, Z cups sugar, B choped green peppers, I tabIespon
saIt and spice to taste. BiI together I hour and seaI in steriIe
|ars. (Usecinnamon and cIoves. )

FEAR HUNEY
8 cups peIed, ripe, ground (or chopped very fine) pears
b Cu[S sugar
Mix sugar and pears in Iarge pot and boiI 30 minutes. Then
add smaIIcan crushed pineappIe and cook miDutes Ionyer.
SeaI in ars.

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.

STUED FLKLED FEFFEH

I2 sweet peppers
4 cups vinegar
2 tabsp. whoIe mustard seed
1 tabsp. saIt
1 Med. head cabbae 2 tabsp. ceIery see
Cut tops and remove seeds and puIp from pppers wthcut
breaking sheIIs. Shred cabbage as for slaw, and add saIt and
seeds. Mix welI and stuff intc peppers, pressing it tghtIy.
RepIace tops on peppers and fasten with tothpicks, or se
with thread. Flace them in a stone jar and cover wth ccId
vinegar. Cover and put in col place unt ready t use. (WII
keep several months. )

HUT BTTERED SYRF is made by heating 1 cup syrup
and V_ cup melted butter. MixvelI.

JAM SYRF is made by biling together 1 cup cf any te
jam or preserves and I/3 cup water Ior 6 minutes. L0 and
serve on waffles or pancakes.
~1=
BFR II CRBT! (Keeps
weII-makes B) BIend: B cups
tIour, I tsp. saIt, I cup Iard.
Add : I tabsp. vinegar, 6
tabsp. coId water, I egg. Mix
weII. ChiIl. (Crispy and ten-
der)
FE CRBT (Makes I crust)
MixI cuptIourand_ teaspoon saItwith I/Bcup Iard. Add B
tabIespoons water and mix weII. bOu and chiII.
(DoubIe recipe tor "cobbIer" pies and two crust pies.)

BLALKBERRY LUBBLER
RoIIcrustdough andpIacein bakin dish. Four I guart bIack-
berriesntocrustandadd I cupsuar. IcIdtheedesof dough
together over berries, and dot top with small bits of butter.
Four _ cup water in dish and bake at B6O I. untiI brown.
(about 46minutes) . Berve with pIain miIk, or whipped cream.
(IoIIow same recipe for HuckIeberry, Dewberry, Strawberry
or Cherry CbbIer.)

SWEET FUTATU FE (makes 1 10-nch pe} (custard)
Mix 2 cups cooked, mashed sweet ptatoes, I cup miIk, I_
cups sugar, 2 beaten eggs, q cup butter, I teaspon Vanma
Extract, _ teaspoon Iemon extract, y teaspon gound nut-
meg, y teaspoon saIt. Add to unbaked pie sheII and bake at
426 I. about 46 minutes, or untiI it tests done in center.

MUUNSHNE FE
Mix: I cupbrown sugar, 6 tabIespoon tlour, dash saIt. Ten
add I!q cups sweet miIk and 2 tabIespoons butter. Cook over
doubIe boiler untiI thick as cuslard. Add 2 beaten eg yolks
and I tabIespoon Whiskey (or I teaspon vaniIIa extract) .
Beat 2 eyg whites untiI stitt and add to custard mixture. Fut
into baked pie crust and decmate top vith nut-haIves, it
desired.
~ZZ~
bWKK1 CUKH K
Mix I cup suyar with b tablespoons flour. Add 2 cups apple
cider, y cup water and 2 well beaten eyy yolks. C k untiI
thick and pur into baked pie crust. Use 2 eyg whites (and 4
tablespoons sugar) for meringue, and brown.

AFFLE LUSTARD FE ( Uld ashiened averle}

Mix 2 cups appIesauce and I cup sugar. Add y cup milk, I
beaten egg yoIk, I teaspoon vanilIa extract and _ teaspoon
cinnamon. Iour nto unbaked pie crust. Bake in 426 I. oven
about 8O minutes. (ntiI center tests done. ) Use I eyy white
u make meringue ( and 2 tablespons sug) , ccver tcp and
brown quick!y.
W
LULNTRY KTLHEN RED FES ( dried peaches, apples,
prunes er apric0ts)
oubIe pie crust eep Iat
Btewed ( dried) fruit
RoII crust on a fIoured board. Uut with a Iarge, round ccokie
cutter. Fut Iy tablespoons sweetened, mashed, coked, fruit
in each round. Moisten edges with coId water, foId U make
semi-circIe and press edges together with a fork. Iry in hot,
deep at and drain weII on paper toweIs when crispy bmwn.
W
QULK STRAWBERRY LUBBLER ( An elher fresh frut
8 alse be used. ) ([s e Sc| f Ri si ng F| cur)
Heatovento 86O I. Fut I stick butter (or margarine) n bak-
ing pan, and Ieave in oven untiI meIted. Meantime, mix I cup
fIour and Icup sugarwith I cup milk. (Will be thin. ) Remove
pan from ovenwhen butter s melted and pourbaHer directIy
into sizzIing shortening. Four in I quart (4 cups) prepared
ruit and put in oven. Bake at 86O I. for about 4O minutes,
oruntiIbrown. (Doughrisestotopto ombrown,crispcrust. )
Berve with whipped cream or Ice Cream.
W
N0. SWEET FUTATU LUBBLER (A Highland faverite}
(xtra moisture is the secret in making a god 8weet ater
CobbIer. ) RoII crust and pIace in baking dish. BIice B cups
cooked sweet potatoes and add I cup sugar. IoId dough over
top anddot withpIenty of butter. Add I teaspoonnutmeg and
_ teaspoon cinnamon. Four I ycups water into dish and bake
a! 3bU I. 46 min. 1O I hour.
-Z~
No. 2 McthOd : QUCb SWKK1 '1A1EH LH
Mt OV0n V U . and m0lt @ cup butt0r n bakng d8h.
MD I cup flOur, I cup 8ugar, and I cup mlk. Add I tasp n
nutmOg (and oth0r 8pc0s 1 d0su0d. ) our batt0r ntO hOt,
mOIt0d butt0r n bakng msh. SIce Z_ cups 0OOk0d ptatO
On tOp and bakc at U . Aft0r Z mnut0s, pur @ cup wat0r
nm p0 and cOntnu0 coOkng untl brOwn. (Jota cOOkng
tm0, abOut U mnut0s. )

EU1A1U SUU (Makcs 2 full qrts}
b large potoes, dced
Z arg0 onons, dcd
I t08pOn 8It
I guart wat0r
I guart mIk
Z mb0spuns butt0r
Uash OJ pcpper
LoOk pOtatO0s, Onons, 8aIt n wat0r untl tcnd0r. Add p0pp0r,
butt0r and mIk and br tO a bOl. S0rV0 hOt. (Add cOl0ry m
r0cp0, 1 d0srd. )

YKGL1AULL SUUF ( Makes large quanlily}
I soup bcne
B guarts water
2 cups Um8Ua8
2 cups Ima b0ans
2 cups corn
2 cups choped cabbage
y cup turnps, dc0d
y cup diced caOcts
I cup diced onions
BaIt and pepper to taste
1 teaspoon Iour
Wash soup bone thoroughIy, add water and boiI or several
hours. Bkim ott the excess Jat and add the vegetables and
seasoning. Mix the tIour with _ cup water and add to soup.
Cok Ior 1 hour and serve hot.
=4
LHAM UF LHN SUUF
I cup cut cOO
B tabl0spoOn8 flOut
I cup hOt wat0r
B tab!0spOns butt0t
Z cup@ mk
_ tabl8sp0D Onon
L0lOry Salt
Bron Onon n buttcr, add flOur and mX. Add WatOr 8Dd
cOrn, and cOk unt! t thck0ns. Add mlk, salt, buttOr and
dash Of p0ppOr, and hcat to bO!ny pnt. S0rV0 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. )

m08I V6g6D68 W66 C0K6U ID a DUIIng ]O UI 60 ID

8KI6, BD0 B68DDEd wth 8OD6 gI6B86 D0 salt Dd j6pp6I,
886. 6 gI66D8 HVIDg 8IODgVUI, 8uCD 8 Hu8D
8 Dd I6 C68S, W6I0 ]I-DUI6U D C6 W6I D0
0IIDB0 D60I6 CUKDg.
FUT LKKER 8 H6 water ID WHI0D D 86SD6U V6g6D6
H8 D66D CUUK60, D0 8 B6I6U 8 DOuIUOD. CB QOK ( I
DCK) W8 H6 VI6U COOKIDg gI686 1UI DOIDg DU I-
Dg.

BULED LABBAGE
juII6 8 H680 U CDDg6 D0 I6DUV0 H6 H0 CC6. Y8H
D CU W6I. u ]6C6 U 8U ]OIK ID pot with 2 qur8
ot W6I 8D0 DI. 1U] IH CDDBg6 0D0 U H6]Dg 6~
8QUUD B\ , COOK uD \6D0.

LUUNTRY STYLE SNAFS ( Strng Beans}
I6K D6D8 DIU 8HOI ]I6C6S D0 W8D DUIugH. LVB
WD CUd WI6 , B0U S U 886 Dd QDCH 0 8ug. LOK
WH 8D hunk U B pork I DCOD uDI dry. ( PeeI 8D
WH6 QUU68 Dd COK on top O D6D8 ID COver6U pot,
06860. )
I!MA BANS, PAS, CARRO W6r6 DOI6U in tD6 8D6
way. But6r W8 aUC0U 1OI taste.
-Zb~
LUUNTRY LREAMED LUBN
ry a peC0 cf SIt pOrk (Or bacon) for gr0asO. Lut t0ndOr,
fmsh corn JrOm cOb and add tO gease. SeasOn Wth sma
ount Of sat and suar, add !ump of butt0r and smm0r
sOwy unt! cOO s thck and cremy. (IJ cor and lgud
sep8rate by coOkny t 1ast, add thckenn of [ cup mdk
and Z teuSpOns J!Our, and stir weII. )
W
LURN FLDDNG Supreme
Z cups corn pulp
Z tabsp. butter
Z tabsp. tIOur
I t8p. salt
I egg
I_ cups mIk
I tabsp. soy sauce
buttere bread cruHbs
Mix a!! nr0d0nts, addny corn and b0at0n C !ast. Four
into csseroIe and cover with buttered br0ad crumbs. BakO
Z- minutes at U . (until firm. )
W
REAMED FARSNFS
Feel parsnps and coOk n saIted wat0r unt! 10nd0r. Oran ,
add IumpOf butt0r, l tabIespcon fIour, a !tte salt and pepper,
and cook with a IittIe miIk or cream ( note . about I cup) untl
gudthickens. Serve. hOt.
I. fREAMED CABBACE (same recipe)
TRNIFS ( sam0 recipe)
W
Z. CREAMED
. CREAMD YELLOW BQUABH ~ (Use rOcp0 abOV0. )
W
SWEET BLTTERED BEETS
Heat sliced, cokOd beets in own juice until boiIing. Flace a
Iayer of drained beets directIy in serving dish, then sprinkle
with granuIated sugar Iight!y , then Iumps of butter. Add
anoUer Iayer OI same. Four B tabIespons hot beet uice on
tcpfor extra moisture. Berve hot.
W
Many varieties of M\SHROOMS thrive in the moist, shady
areas. Cks gathered the edibIe, non-pisonous pIants and
added them to stews, noups and specialties.
T\RNl CRNS and T\RN!lS were coked in the same
way as boiIed cabbage. Bometimes T\RNllS were buttered,
orserved with 8 thick CIB8D dressi ng.
-/=
&
QUCK, ADAFTKD VKUKTAULE BKCFKS
SNAF UKAN CASSKBULE
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t8C0. ONION COMFANY CABBROL ul8O, (u8Dg 8m8
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W
SCALLUFKD LHKKSE AND LAUUAUE
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W
OKLLUS FUTATU LASSERULI
t8tD8te ay0I8 O1 DO0d, 5C0d Wh!0 Ot8tO88 8Du mDC8d
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8DOut BO mDut08. b0tV0 hOt.
W
RKD GREEN UNUNS
88t Z t8D8]8. D8COD gI0880 (Ot Dutt0I) D ]RD. du CO8I8-
IyChO]]0d gt80D ODOD8 8Dd U]8, 8Dd y 0upW8t8t. ud d88D
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8!tIBg, Ot aDOut BO DDut8S.

RED GREEN AFFLES (av0rile wilh ried CmlQ Ham)
881 Z UD88OOB8 I088C aDd 2 \D08]OOD8 Dutt8I D 8K8t.
DQ D 8C0d gI00B 8]08 (]00l0d OI un]006d) , 8dd 8DOu 1
Cu Bug8I 8Dd 8 d88h O1 CDDamOD. LOOK 8OWy, 8!tDg OC-
C8OB8y uDt a]]08 8I8 DC0ly DPOWB0d, 8Dd t0Dd0t.
W
URATKD SWEET FUTATU FUDDNU
l/ cu]8 IaW gIa\Cd 8W00t Qt8O08 _ Cu] Du!!0I
y tsp. 08Oh . maC0, gBg0I, CBD8mOD 1 Ouj mlK
_ cup suga Z 6g[8
I l8]. V8Dl8
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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!
dy aBd 8 gld8D DIOWD. btI O1t0B uuIBg th0 D1OWDg. O
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
1oI 0VCIy ]uDd O1 1Iu!. ) O th0 ]8aCh68 u 1h8 8yIu] 1oI D
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
VB0g8I, 8du I Cu] 8ugaI, 8 dI0d, hOt 00I8 8Bd I t8D08OOD
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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Jo--- ap-staa.
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Jou- Cool/ool
jo--- acl
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CoLtal .tck- ..-/s ad kmt-.
CoLta l .ohda
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,ats CoJ/ol
rom - HLJLbAJ,Hghont,N. L. Z7ZbZ
Loucrby Smcybau
5kcfchcsby L. L. Hutcmusou