Evening star. [volume] (Washington, D.C.) 1854-1972, 1951-05-08
RECIPES OFFERED.
From z. S.. Washington

(Fronl z. S.. WdShinoton)
Here are some Kentucky noun
tain recipes from the Boone Tav-
ern at Berea College, Kentucky.
"Gritted" Bread: When the field
corn begins to get too tough to eat
as corn on the cob," that is, the
grains have begun to show dents,
crate the ears on a long crater,
either bought or improvised. 1t
is best to CRATE each end of the
ear before grating the main body
of it. This helps to keep the grains
from Smelling off into the meal.
However, a few of the soft grains
will not hurt at all. When finished
grating Scrape the cob with a
knife. The milk in the corn is all
that is required to make the dough.
No other liquid is needed.
Proceed to make like hoe-cake
The ingredients are 2 cups grated
corn, / teasponoful salt. we'll
beaten egg. 2 tablespoons melted
shortening. However, the egg and
shortening are not absolutely
necessary.
Combine cornmeal dough and
salt. Combine egg and melted
shortening and pour into the
grated corn and mix well. The
dough should be thick as for corn
pone or hoe-cake.
Grease the griddle with a meat
skin or lightly with lard. Bake
slowly like hoe-cake. turning
when brown.
Certified" Corn Flapjacks:
One and one-third cups grated
corn. l teaspoonful salt, 2 we'll
beaten eggs, l cup milk, 4 table
spoons melted shortening.
Combine cornmeal dough and
salt. Combine eggs. milk and
melted shortening and pour into
grated cornmeal. Stir until well
mixed. Bake on a hot griddle,
stirring the batter each time
before removing a spoonful.
Spoon Bread: One cup yellow
cornmeal or grated corn, 3 cups
milk, 2 tablespoons butter or
shortening. l teaspoon salt, tea
spoon baking powder, 2 eggs, well
beaten.
Combine cornmeal and milk in
top of double boiler. Cook over
boiling water for about y hour
or to consistency of mush. Stir
in shortening, salt and baking
powder; add slowly to beaten
eggs, stirring constantly. Pour
into a creased casserole and bake
in a moderate oven (375 degrees)
for about 80 minutes.
Serve hot. Makes 6 or 8 serv-
tngs.
Shuck Beans: Select well-ma-
tured good snap beans, string and
wash them.
Then take a large needle with
coarse white thread and string
the beans. crossing them as you
go along. When the string is filled,
tie the ends together and hang up
to dry, which requires a week or
more. You may dry them any
other way also. When dry, wash
and soak overnight and then boil
with salt pork or bacon drippings.
Shuck beans were dried in the
late summer to be served in the
winter.
Picked Beans: String them and
parboil about 3 minutes. Then take
out, drain and place them on a
towel to cool.
Put a layer Of the beans in
crock or keg and sprinkle salt over
them. Add a layer of the beans
and sprinkle these with salt and
so on as one makes sauerkraut.
When picked, take out enough for
meal. soak for "a hours, chang
ing the water several times. Then
boil them in unsalted water with
salt pork or bacon drippings.
Dried Pumpkin: Take small or
medium sized pumpkins and slice
around into rings an inch and a
half wide and peel. Run a stick
through these rings and hang up
In clean place to dry, which takes
several days.
This may be cooked as a vege-
table.
When dried. the pumpkin rings
should be washed, cut into short
pieces and then soaked overnight.
After which the pumpkin is put
in pot and boiled with salt pork
or bacon drippings until tendeD i.
Salt to taste.
Or you can boil the pumpkin
until tender. Season with salt,
butter or fat, soy oil or peanut oil,
and sugar.
You can make pies from these
dried pumpkins.
Blackberry CObbler: Prepare
berries, sweeten to taste. Either