The Jackson standard. [volume] (Jackson C.H., Ohio) 1847-1888, 1886-04-01


it was put in with the bran.
The bran was put on cut straw for
horse feed, or made into slop for the
milk cows.
Some bran had water poured upon
it and let stand for time, then
strained through coarse cloth. This
water stood for a time, then was
poured off and made into starch. The
sediment at the bottom was then used
for human food, and called sowens.
[ never could eat sowens, but some
people liked it.
People now have their roller process
-four, Royal baking powder, yeast
bread, baked in patent stove; but
no such bread is now eaten as was
made from flour ground at the water
mills ON Raccoon, owned by Hartman,
McCarley, Watson and others.
Biscuits then were treat even
without butter, molasses, jelly, or any
thing else "Flitters" were made Of
batter, being flour mixed with butter,
eggs and milk. A skillet had hot
grease in it, large spoonful of the
batter'was dropped into the grease
and spread out, then another, until
the bottom of the skillet was covered.
When baked on the under side they
were Topped over, or turned, and the
other side fried or baked. One was
put on a plate, butter spread on it,
another put on it, and treated in the
same way, and so on. heard man
remark once that these filters, with
pure maple molasses and sweet milk,
hurt fellow in about the right place.
Salt rising light bread was far bet
ter than any Of the yeast bread, or
bakers bread Of the present day.
Wheat -four was used in making
pie, custards, drop dumplings, thick
ened milk, etc. AS there were no ap-
Piles or peaches, pies were made Of
stewed pumpkins, except during the
summer and fall, when blackberries,
grapes and wild plums were used.
For drop dumplings, dough made of
-four, milk and eggs, as stiff as could
be stirred with a. spoon, was well
stirred. A pot of boiling water was
hung over the fire, and spoonful at
a time dropped in, and when all the
dough had been thus dropped in, and
was cooked done. the water was poured
off, the dumplings put into a large
dish, and butter and salt added. This
made excellent food.
For thickened milk, break a fresh
egg or two into a pan of -four, rub
the egg and -four together with the
hands, have large skillet with boil
ing sweet milk in it, stir in the flour
and egg, same as making mush, but do
not make it as thick as mush. Salt
to taste. This was pleasant to the
taste, nourishing and healthy.
Pot pie was luxury only found at
wedding dinners-rarely at corn
husking, house raising or log rolling.
Take the large oven and line it with
dough, made very thin by rolling.
There were no rolling pins, but a
long, smooth ear of corn was used for
a rolling pin. When the oven was
thus lined with dough, put in some
pieces of chicken-a fat hen was the
best. Then drop in several pieces of
dough, cut into square pieces two or
three inches square, then more
chicken, then more dumplings, until
the pie was large enough. Cover the
top with a sheet of dough, pour in
boiling water, put live Goals under the
oven, the lid heated, on top. and cook
thoroughly.
In the early Spring the pioneer had
from the last years crop dried pump
kins, green pumpkins. turnips, pota-
toes, dried beans, picked beans, shelled
beans, cabbages, crout, and many
other articles Of food. When the
turnips were pulled up late in the
preceding fall, the tops cut off, and
the roots put in pile and covered
for the winter, the small turnips were
left in the patch. Very early in the
Spring these sent up sprouts, which
made excellent greens. Soon could
be added dandelion, plantain, mustard,
lambsquarter, nettles, milkweed, and
many other early Spring vegetables.
Later, the leaves Of cabbage were used
for greens.
Lettuce, cucumbers, early potatoes,
and many other vegetables were
planted, and came on in their season.
There was a vegetable called shillots,
much used, often cut up and mixed
with lettuce. 1t grew in punches,
from half dozen to dozen in a
bunch. The roots could be pulled
apart. 1t was a kind of cross between
garlic and onions. The vegetables
then used were used in much the
same manner as they are now used,
except that cucumbers (then called
cowcumbers) were not picked in vim
egar. They were put in jar in
water, some salt put in, with pod of
red pepper. In very few days they
felmented and became sour. They
were very much better than when
picked in vinegar.
Early bunch beans and pease were
planted. The pease were entirely diff
ferent from the pease now raised.