Smerelda's Antique Recipes +

       
        Might as well fill up your "jugs and your mugs" now, because we gonna
        get serious right shortly.  Here's a few instructions on making the basics of life.
     
            How To Make Butter Fast
                Published 1835
        Immediately after the cow is milked, strain the milk into clean pans,
        and set over a moderate fire 'til it is scalding hot { do not let it boil.}
        Set it aside.
        When it is cold, skim off the cream; the milk will still be good for
        ordinary use.
        When you have the cream skimmed, put it into a clean earthen basin.
        Beat the cream with a wooden spoon until the butter is made, which
        will not be long. Then take is from the milk and work it, with a little
        cold water,'til free of milk.
        Then drain off water, and put a small Tbsp. of fine salt to each
        pound of butter and work it in.{ A tsp. of sugar worked in with the
        salt will help to preserve it..}
        Press into a butter mold, cover with muslin and keep in a cool place.

         
              HOME MADE LYE SOAP
        I remember watching my Mother and Grandmother make
        lye soap. Many years have passed and it's only a vague memory.

        6 lbs fat (melted) 2 1/2 pts hot water 1 can lye
         Dissolve the lye in the hot water. Let cool. Then pour lye solution
        in a slow easy stream  into the melted fat--stirring constantly.
        Continue stirring until cool. Pour into boxes that have been dipped
        into cold water. When cold and set, cut into desired size of squares.
         

                Honey Soap
                "To soften skin"
        Cut into thin shavings 2 lbs of common yellow or white soap, put it on
        the fire with just enough water to keep it from burning; when quite
        melted, add a quarter of a lb. of honey, stirring till it boils, then take
        it off, and add a few drops of any agreeable perfume.
        .Pour it into a deep dish to cool, and then cut it into squares.
        It improves with age.

                Tallow candles
        After melting tallow, add 1 lb quick lime to every 20 of tallow, strain,
        and mould into candles. This candle is free of impurities and gives a
        brilliant light.
         
                Confederate candle
        Melt together a lb. of beeswax and a quarter lb. of rosin or of turpentine fresh
        from the tree. Prepare wick 30-40 yrds long, made from 3 threads of spun cotten.
        Saturate well with mixture,draw thru fingers to press all together, keeping size
        even.  Repeat til candle is the size of a large straw or quill. then wrap around a
        bottle or into a ball with a flat bottom. Six inches of this candle elevated above
        the rest, will burn for 15-20min, and gives a pretty light..fourty yds.  Will suffice
        for a small family for a summer bed chamber use.


         

                Charleston Waffles
                (found in a journal dated 1830)
        1pint flour
        2tbps. melted butter
        1tsp.baking powder
        salt to taste
        Milk/water to make a very thin batter.  Pour onto heated waffle iron.Cook til golden .

         
                CORN COB SYRUP
          Take a dozen and a half of red corncobs. Break into pieces.
          Put in kettle. Cover with water, enough to cover cobs while
          pressing down.  Boil for one full hour.
          The likker will be red now. Strain it. You should get 3-4 C..
          Now add 2 1/2 -3C.sugar & stir good.  Start kettle boiling again.
          Use a spoon or ladle to learn when syrup is as thick as you like it.
          Now skim it and you are through.


              Fricassee of Wild Rabbit
        The fricassee is probably the most popular method of cooking rabbit in South Louisiana. Slowly cooked in the cast iron pot, this simple dish is considered the best-tasting rabbit
        dish in Bayou country.
        2 young wild rabbits
        3/4 cup oil
        2 cups flour
        2 cups chopped onions
        1 cup chopped celery
        1 cup chopped bell pepper
        2 TBS. diced garlic
        1 cup diced tomatoes
        2 cups sliced oyster mushrooms
        4 cups beef or chicken stock
        salt and black pepper
        Cut each rabbit into 8 serving pieces and season well using salt and pepper.
        In a Lodge 12-inch cast iron skillet, heat oil over medium-high heat. Dredge
        rabbit in flour, shaking off all excess. Brown well on both sides in hot
        oil. Once browned, remove and set aside. To the same skillet, add onions,
        celery, bell pepper, garlic and tomatoes. Sauté until vegetables are wilted,
        approximately 3-5 minutes. Return rabbit to the skillet and stir well into
        seasonings. Add mushrooms and beef stock. Season to taste using salt and
        pepper. Bring the stock to a low boil, reduce heat to simmer and cover.
        Allow fricassee to braise for 1 1/2 hours. Rabbit will be done when it is
        tender to the touch. Add stock, if necessary, should mixture become too dry.
        Correct seasonings if necessary. The dish should be served over hot white
        rice with a side dish of white beans. Prep Time: 2 Hours
        .................Serves: 6
                Cracklin' Biscuits
        The Cajuns, always looking for variation in recipes, certainly created a winner here. Adding the hog cracklin' to the biscuit mixture created a unique breakfast item. If you don't have cracklin's, you may wish to substitute salted pork skins.
        4 cups all purpose flour
        2/3 cup unsalted butter
        2 TBS. baking powder
        1 1/2 cups buttermilk
        1 tsp. baking soda
        3/4 cup chopped hog cracklin's
        1 1/2 TBS. sugar
        1/4 cup melted butter
        1 tsp. salt
        Preheat oven to 400 degrees F. In a large mixing bowl, combine flour,
        baking powder, baking soda, sugar and salt. Mix well to ensure proper blending.
        Using a pastry blender, cut 2/3 cup of butter into flour mixture. Oncebutter has
        been well blended into flour, add buttermilk and chopped cracklin's. Continue to
        mix until biscuit dough is well formed. Place dough on a floured board and knead
        lightly. Roll dough out until approximately 3/4-inch thick. Cut biscuits with a 3-inch
        biscuit cutter until all are formed. Place biscuits in a greased 12-inch Lodge cast
        iron skillet and drizzle with remaining melted butter. Bake until golden brown,
        approximately 25 minutes.
                 Biscuits
        2C sifted all purpose flour
        1tbsp.baking powder
        1/2tsp.salt
        1/4C. shortening or lard
        2/3 to 3/4C. milk
        Mix dry ingredients together, cut into shortening & stir in milk till
        dough is soft & moist. Knead lightly. May be rolled out 1/2 in thick
        & cut with biscuit cutter...or pinch a ball of dough and flatten with
        your hand (about 1/2 thick)
        Bake 425* for 15 min or till done..
        May subsitute buttermilk for milk....add in 1/4 tsp. baking soda and
        increase shortening to 1/3 C..
                  Cornbread
        2 C corn meal
        2 tbsp.baking powder
        1 tsp. soda
        1 tsp.salt
        1 egg beaten 2C buttermilk
        1/4 C melted fat.
        Combine dry ingredients and mix well.Add rest and stir til moistened.
        do not beat...Pour into 8 in pan.Bake at 425* for 20-30 min, till golden brown
           
              Green Corn Leaf Bread
          Cut green corn leaves from the stalk and fold on the mid rib.
          Then fold each end in to form a rectangular envelope about 6"
          long and 2" deep. Fill with green corn freshly cut from the cob
          and mashed up. You can mix the corn with berries, finely chopped
          apples or small pieces of cooked meat.  Wrap another leaf around
          the "envelope" to close it and tie all shut with basswood inner bark
          or string. Boil in water or meat broth for 45 min.
          Take off the leaves and eat the bread with butter or crumble up with
          cooked beans and potatoes.
                  Tea Cakes
        Bake 350* til light brown. Watch this...the recipe was originally for a woodstove
         modified  to 350*
        6 eggs, leaving out 4 whites
        2 C white sugar
        1/2 C butter
        1 tsp. soda dissolved in
        1 Tbs. vinegar
        1 tsp. nutmeg
        Cream butter and sugar.
        Add eggs one at a time.
        Add soda mixture.
        Add enough plain flour to make a soft dough, adding 1 tsp. nutmeg to flour. Roll thin, cut in rounds. Place on a greased pan.
                Cornmeal Cookies
        1/2 c. margarine, room temp
        2/3 c. white sugar
        1 egg
        1 tsp. lemon extract
        1/2 c cornmeal
        1tsp baking soda
        1/4 tsp. salt
        1 c. all purpose flour
        1/2 c. raisins
        Beat butter and sugar together til creamy. Mix in the egg and lemon extract and blend. In a separate bowl, combine the cornmeal, baking powder, salt and flour. add to the butter mixture. Mix well. Stir in the raisins. Drop batter by teaspoonfuls onto a greased cookie sheet. Bake at 375* for 10-12 minutes until bottom of cookies are browned. Makes 2 1/2 dozen cookies

                Peanut Butter
        Roasted, shelled, peanuts
        salt
        Peanut oil
        Run peanuts (Skinned) through a meat grinder...twice for chunky, 3 times for creamy.
        Add about 1tsp.oil to each cup of ground nuts, slowly creaming mixture as you add the
        oil. Add a bit of salt and cream again.
                Sunflower Coffee
        Roast whole sunflower seeds, pound and sieve. Pour boiling water over, strain and drink.
         
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