stove.jpg (4854 bytes)TENNESSEE PERSIMMON CAKE - 3 tbl. butter, 3/4 c. sugar, 1 egg - well beaten, 1 3/4 c. sifted cake flour, 3 tbl. baking powder, 1/2 tsp. salt, 1/2 c. milk,   3/4 c. persimmon pulp.
Cream the shortening & sugar together;  add the egg.  Sift the flour, baking powder & salt together & add alternately with th milk to the creamed mixture.   Beat well.  Add the persimmon pulp & mix thoroughly.  Pour into a waxed paper-lined 9x9 inch pan, sift confectioners sugar over the top, & bake at 350 degrees for 45  to 60 minutes, or untilthe cake tests done.  From an old, faded newspaper clipping.

INDIAN BREAKFAST - Saute in large skillet about 15 ounces of hominy,  handful of chopped yellow onion, 2 or 3 slices of crisp crumbled bacon or 2 fried crumbled sausage patties or small amount of chopped ham or a smaller combination of all 3 meats.    Optional: small amount of finely chopped bell pepper & if you're really brave try a few dashes of Cayenne pepper.  After sauteing on medium heat for about 10 to 15 minutes add 5 beaten eggs.  Stir & cook until eggs are barely done.  This is based on an old Indian recipe with a few added ingredients of my own.  We have it often & it is absolutley delicious!!

CUSTER'S FAVORITE DAKOTA FRIED TOMATOES - 6 large green tomatoes, shaker of salt, shaker of pepper, 3 cups flour, 1 cup cream or milk, 1 tbl. flour, 1 tbl. butter - melted, 1/2 tsp. salt, 1/4 greentomato.gif (2556 bytes)tsp. pepper.  Slice the green tomatoes.   Salt & pepper each slice liberally.  Then dip these slices in flour until each is thickly covered.  Deep fry in hot oil until nicely browned.  Dranin the fried slices on brown paper.  Whe all the slices are fried & drainin, empty the skillet of excess cooking oil.  Now put in the cream or milk.  Add 1 tbl. flour to thicken.  Stir in the butter, salt & pepper.  Blend well.  Place the fried tomatoes in a bowl and pour this mixture over them.  Serve immediately.  Gen. George Armstrong Custer (1839 - 1876) often enjoyed this dish.  This recipe comes from the book The Early American Cookbook by: Dr. Kristie Lynn & Robt. W. Pelton.  This book has many other delicious favorite recipes of  historical figures.  This book can be purchased from Amazon Bookstore

OLD-TIME KITCHEN HINT:  Place a fresh hedge-apple in bowl & put in kitchen dry goods cabinet.  It keeps the weavels from getting into the flour, cereal, etc.

WINE WHEY - Put in half a pint of sweet milk over the fire, and, as soon as it begins to boil, slowly pour into it a wine glass of sherry wine mixed with a teaspoonful of sugar.  Grate into it a little nutmeg, and as soon as it comes to a boil again, remove it from the fire. Cool, strain for use.    Washington County Journal - 17 March 1870

DANDELION WINE - Gather half a bushel basket of dandelion blossoms.   Wash the blossoms, put them in a large kettle with 3 gallons water. Simmer very slowly for 2 to 3 hours.  Strain mixture through layers of cheese cloth into a large crock squeezing the cloth dry.  (It looks & smells hopeless at this point but don't give up.)  While mixture is still warm add 15 pounds sugar and 1 cake or envelope of yeast, dissolved in 1/2 cup of warm water.  Let it ferment in crock for 8 days.  Pour the liquid into a 5 gallon barrel and add 2  15 ounce boxes of seeded raisins and the juice of 12 oranges and 6 lemons.  Reserve the rinds of the fruit & cut them into small pieces.  Put them in a kettle with 4 or 5 quarts of water & simmer for 20 minutes.  Add enough of this liquid to the barrel to fill it.  Let the wine work in the barrel for 14 days, adding more of the citrus infusion from time to time, to keep the barrel filled, and letting the foam run off.  When the wine stops working & the foam settle, there will be an air space at the top of the barrel.  It will not effect aging once the barrel is sealed.  Close the barrel & seal the bung with parafin.  Let wine age for a year, longer if possible.   To bottle wine, wait at least a year otherwise keep it in the barrel and siphon off as needed leaving the sediment at the bottom. The resultant air space will not damage the wine as long as the keg is kept tightly bunged between "taps".  This recipe makes about 5 gallons.  (Found this recipe hand written on a piece of paper folded up in an old cook book.   Author unknown, date unknown -  try at your own risk!) 

MISSOURI WINE:  The following is the process for making this wine.  Boil 20 lbs of brown sugar & clear it, add 12 gallons of water & the whites of 4 eggs well beaten, then skim it, & set it off the fire to cool, when blood warm, put in the juice of 1 bushel of grapes, when near cold stir it, & put in half a pint of lemon juice, & 6 spoonsfull of yeast & beat it well about in the liquor;  Stir it every day, put 6 lbs. of good raisins in a clean cask & throw upon them the above liquor, then bung up the cask & in 6 months it well be fit for use or to bottle up.  From:  A View Of The Lead Mines of Missouri published in the year 1819.



From Grandma Patti:  JP was well known for making home brew(beer), here is one of his recipes, attached.  If you don't handle it just right when you bottle it and after, it will blow......trust me...

1 Can Hop-Flavored Malt Syrup
(Light, Pale Dry, Dary or Extra Pale)
3 or 4 pounds Sugar
1 Yeast Cake or Vierka Larger Yeast
6 Gallon Crock or Plastic Container--Do not use soap,detergent to wash!
Bottle Capper
Good Crown Caps
Bottles(Very CLEAN!)

Dissolve malt syrup and sugar in 2 quarts of hot water. When dissolved, pour into crock and add about 18-20 quarts of cold water. Mix yeast in a cup of lukewarm water(70 degrees F). Skim off the foam for the first three days. The fermentation process is completed when no more gas bubbles appear(about the 4th or 5th day). If tester or hydrometer is used, bottle at the red line, being certain it is down in the surface. Gelatin may be used to settle the yeast. Dissolve two small envelopes of Knox Gelatin in hot water. Pour the gelatin over the top of the brew in crock about a day before you plan to bottle or when tester is around 1/2%,

Bottling.....After bottles have been thoroughly washed put a scant 1/2 teaspoon of sugar in bottle and fill to within an inch and a half from the top. Cap then tip upside down once and store upright in a warm place(70-75 degrees)

Storing and Handling...Store bottles in an upright position(NOT on Side) to allow beer to age. The sediment and yeast will settle to bottom and the beer will become golden clear. In a couple of weeks the beer should be aged sufficiently to drink. When handling the bottled beer, it is essential they remain in an upright position. This will allow the sediment to remain on the bottom and not be disturbed.

To Serve.....Open cold bottle of beer and pour into a pitcher or glass that is large enough to hold contents of bottle. Pour slowly and avoid sloshing the beer in the bottle. When the sediment starts to flow to the neck opening stop pouring.

Things to WATCH...

If the beer is cloudy or tastes gritty, you have disturbed the sediment by shaking it up or pouring too fast.

If beer tastes "flat" you either bottled it too late or did not allow it to "age" long enough

If beer tends to foam up or tastes "airy" you bottled it too soon.

Wash crock in plain water, never use soap, detergents or soap pads. A ChoreGirl pad should be used to remove the brown ring. By having a large container, 6,8,10, or 12 gallons, you can increase the recipe proportinately and it will avoid foaming over. Soak bottle caps in warm water to soften cork lining before bottling for easier and former capping.

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All of the recipes in the section below I have made myself (when I still liked to cook - lol) & they are all VERY DELICIOUS.


Flour, 2 eggs, 1/2 cup water, 1/2 tsp baking powder, salt, pepper optional, chicken broth.  Mix into stiff dough, roll with pin.  Slice & pinch off pieces from strips, drop into boiling broth [& chicken meat].  Do not stir very much or they will fall apart. 

SOUTHERN RICE PUDDING - 1c. uncooked rice, 4 c. milk, 2 tbl. butter or margarine, 1 c. sugar, 4 eggs,  1/4 tsp cinnamon, dash mace, 1 lemon rind, grated (optional).  Soak rice in 2 cups milk for 2 hours.  Add remaining milk to rice & cook over low heat 20-30 minutes or until tender.  Set aside to cool.   Start oven at 350 degrees.  Butter 2 quart casserole.  Work butter or margarine until soft, then work in sugar thoroughly.  Beat eggs until frothy, add sugar mixture & rice.  Flavor with cinnamon, mace & lemon rind.  Pour into casserole, bake 45 minutes.  Serve warm or cold, plain or with cream and sugar.   Serves 6-8.

BATTER ROLLS:  3/4 cup milk;  1/4 cup sugar;   1/4 cup margarine;  1/2 cup warm water;  2 envelopes active dry yeast;   1 egg, lightly beaten;  3 1/2 cups presifted flour.  Scald milk.   Stir in sugar, salt & margarine.  Cool to lukewarm. Put water in mixing bowl.  Add yeast.  stir until softened.  Stir in lukewarm milk mixtrue, egg & 2 cups of the flour.  Beat until smooth.  Stir in enough remaining flour to make a soft dough.  Cover.  Let rise for about 30 minutes, or until doubled in bulk.  Grease baking sheet.  Punch dough down.  Shape into rolls. Place on baking sheet.  Cover.  Let rise for about 30 minutes, or until doubled in bulk.  Preheat oven to 400 degrees F.  Bake in preheated oven for about 15 minutes. 

DEVILED CARROTS:  6 large carrots, quartered;    1/2 cup butter;  2 tbl. brown sugar;  1 tsp. salt;  Dash of pepper;   Dash of Tobasco Sauce.  Cook carrots in boiling salted water until just tender.  Drain.  Melt butter in saucepan.  Saute carrots over low heat for 5 minutes.  Sprinkle with sugar, salt, pepper & Tabasco.  Cook over low heat stirring occasionally, for 10 minutes. 

SPICED PEACHES:  One #2 1/2 can (3 1/2 cups peach halves;  1 tbl. mixed pickling spices or 3 to 6 inches stick cinnamon;  1 tsp. whole cloves;  1 tbl. vinegar.  Combine ingredients.  Heat to boiling.   Simmer 5 minutes.  Drain before servin.  Stud with whole cloves.   Serve warm or chilled. 

BOOZE BAKED BEANS:  6 slices bacon; 1 large onion, chopped; 1 medium green pepper, chopped;  two 16 ounce cans pork & beans;   1/4 cup firmly packed brown sugar;  1 tsp. Worcestershire sauce;  1 tsp. dry mustard;  1 cup catsup;  1 tbl. molasses;  1/4 cup Jack Daniel's Whiskey.  Preheat oven to 350 degrees.  Cook bacon in skillet until done but not yet crisp.  Remove bacon from pan, dice & set aside.  Drain all but 2 tablespoons drippings.   Add onion & pepper;  saute until soft.  Combine all ingredients, except bacon, in a 1 qt. casserole.  Top with bacon.  Bake for 40 to 45 minutes.   Makes 8 servings. 

NEW ENGLAND YAM BAKE ~ One 20 oz. Can pineapple slices, two 17 oz. cans Princella or Royal Prince yams, ¼ cup flour, 3 tbl. Brown sugar, ½ tsp. Cinnamon, 1/8 tsp. Salt, 3 tbl. Margarine, ¼ cups chopped nuts, one cup Kraft miniature marshmallows. Drain pineapple, reserving ¼ cup syrup. Line sides of 10 x 6 inch baking dish with pineapple slightly overlapping; arrange yams in center. Pour pineapple syrup over yams. Combine flour, brown sugar, cinnamon & salt. Cut in margarine until mixture resembles coarse crumbs; stir in nuts. Sprinkle over yams. Bake at 350 degrees, 25 minutes. Top with marshmallows. Broil until lightly browned. Serves 6 to 8.

NO COOK MINT CANDY ~ 1/3 light corn syrup, ¼ cup butter or margarine, softened, 4 cups sifted powdered sugar, 2 drops red food coloring, 1 tsp. Peppermint extract, 2 drops green food coloring. In a small mixer bowl, combine the light corn syrup, butter or margarine, and peppermint extract. Beat until well combined. Gradually add 2 cups of the powdered sugar, beating well. Stir in as much of the remaining powdered sugar as you can mix in with a spoon. Turn out onto a surface lightly coated with a little powdered sugar. Knead in enough of the remaining powdered sugar to make a stiff dough that’s smooth. Divide dough into thirds. Using 1/3 of the dough, knead in the red food coloring until evenly distributed. Knead the green food coloring into another third of the dough. Leave the remaining dough white. Shape the dough into ¾ inch balls. Place two inches apart on baking sheets lined with waxed paper. Press with tines of a fork. If necessary, dip the fork in powdered sugar to prevent sticking. Let dry for several hours.

FROZEN PASSIONPour one can Borden Eagle Brand Sweetened Condensed Milk (not evaporated milk) & one 28 ounce bottle sody (or two 12 oz. cans of sody) into bowl & mix.  Pour in ice cube trays or loaf pan.  Freeze in the freezing compartment of refrigerator until a firm slush is formed.  Beat till smothe.  Freeze till firm.  Makes one quart.

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1 C water 1 C sugar
4 large eggs 2 C dried fruit
1 tsp salt 1 tsp baking soda
1 C brown sugar lemon juice
1 FULL bottle whiskey

Sample the whiskey to check for quality.  Take a large bowl.  Check the whiskey again to be sure that it is of
the highest quality.  Pour 1 level cup and drink.  Repeat.
Turn on the electric mixer, beat 1 cup of butter in a large fluffy
bowl.  Add 1 tsp sugar and beat again.  Make sure the whiskey is still OK.  Cry another tup.  Turn off the mixerer.  Break two eggs and add to the bowl and chuck in the cup of dried fruit.  Mix on the turnerer.  If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver.  Sample the whiskey to check for tonsisticity.  Next, sift 2 cups of salt.  Or something.  Check the whiskey.  Now sift the lemon juice and strain your nuts.  Add one table.   Spoon.  Of sugar or something.  Whatever you can find.   Grease the oven.  Turn the cake tin to 350 degrees.  Don't forget to beat off the turner.   Throw the bowl out the window.  Check the whiskey again.  Go to bed.  Who the hell likes druitcake anyway...... 
Sent to me by Jana Kuhns.  Thanks Jana!

Carrolls Kitchen



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