Chinese Casserole

1 lb. ground beef
2 tbs. oil
1 small onion
1 1/2 cups warm water
1 can cream of mushroom soup
1 can cream of chicken soup
1 tbs soy sauce
1/2 cup uncooked rice
pinch salt

Brown meat and onion in oil. Add all other ingredients, Put in casserole and bake 350 for 30 min. Remove cover and bake 30 min. more. Cover with chow mien noodles (large can). Bake 10 min longer.

Sweet and Sour Meatballs

Prepare your favorite recipe meatballs. Remove from skillet and keep warm.Drain off fat. Prepare the following:

1 can 12 1/2 oz pineapple tidbits - drain and reserve syrup
1/3 cup vinegar
1 tbs cornstarch
1/2 cup brown sugar (packed)
1/3 cup chopped green pepper
1 t. soy sauce

Stir reserved pineapple syrup, vinegar and soy sauce into skillet. Mix cornstarch and sugar and stir into syrup mixture. Cook, stirring constantly, over medium heat until mixture thickens and boils. Boil and stir 1 min. Add pineapple tidbits, green pepper and meatballs and heat through. Makes 6 to 8 servings. Serve over cooked rice.

Stuffed Green Peppers with Rice

6 large green peppers
5 cups boiling salted water
1 pound ground beef
1 tsp. salt
1/8 tsp. garlic powder
1 cup cooked rice
1 can (15oz) tomato sauce
2 tbs chopped onion

Heat oven to 350. Boil peppers in salted water 5 min. Drain. Cook beef until brown and onions are tender. Drain off fat. Stir in salt, garlic powder, rice and 1 cup of the tomato sauce. Heat through.

Lightly stuff each pepper with 1/2 cup meat mixture. Stand peppers upright in ungreased baking dish 8x8x2. Pour remaining tomato sauce over peppers. Cover and bake 45 min. Uncover and bake 15 min. longer. Makes 6 servings.

Rice for Breakfast

2 cups cooked rice
3 cups milk - a little half and half or cream is good
Add honey or sugar to taste - approx 1/4 cup
2 eggs beaten until foamy
1/2 tsp nutmeg
1/2 cup raisins (or more to your liking)

Mix together and heat on low heat do not boil. For variety: add: 1 tbs vanilla or 1 tbs lemon extract. Also good for a dessert served with a homemade oatmeal cookie.

Rice

Rice has been a staple food for many people for centuries. A versatile food, it can be used as a cereal, as a side dish, combined with meat or vegetable in a casserole, or in soups custards, and puddings. There are five different kinds of rice:

1. Brown Rice -- Whole unpolished kernels with only hull removed. Not recommended for long term storage. Recommended storage is from 1 - 1 1/2 years.

2. Par-boiled Rice -- The hull, bran and germ have been removed by milling. This kind stores well.

3. Regular Rice -- Treated for retention of the natural vitamins and minerals contained in the whole grain. It has been cooked before milling.

4. Pre-Cooked Ride -- Completely cooked before packaging. Known to us as Minute Rice.

5. Enriched Rice -- A combination of highly fortified rice and regular milled rice. Coated with vitamins, minerals, thiamine, niacin and iron. Cooking doesn't dissolve this coating.

Rice can be stored in containers, large or small. If larger containers are used for longer storage time, dry ice can be put in the bottom of container and sealed. The dry ice causes a gas that kills any bacteria and keeps the rice indefinitely.

Dry ice can be used also for other dry storage items.

Rice can be stored in small quantities in the waxed milk cartons. Wash the milk cart ions thoroughly and dry completely. Fill carton with rice or other dry foods. Staple the carton back together and seal the opening with melted wax. Keeps for several months or years. Depending on the climate

Pinto Bean Sour Cream Enchiladas

2 cans cream of chicken soup
2/3 c. sour cream
1 1/2 (4oz) cans green chilies
1 c. cooked pinto beans drained and mashed
1/2 tsp salt

Mix together and heat until hot.

Mix together 3 cups grated cheese and 1/2 cup chopped green onions. Dip 1 1/2 dozen corn tortillas in either not oil or hot water to soften. Put about 1 tbs of sauce and 1 tbs of cheese and onion on the softened tortilla and roll up. Place in baking dish. When all are rolled up, pour remaining sauce over all and cover with reamining grated cheese and onion. Bake, uncovered, at 350 about 30 min. Serve with chopped lettuce and tomato on the side.

Pinto Bean Fudge

Melt 6 oz unsweetened chocolate in pan
Add 6 tbs butter to chocolate and melt
Put 1 cup cooked, mashed pinto beans in bowl
Add 1/4 cup milk to chocolate and butter mixture.
Add to beans
Pour in powdered sugar to make thick (aprx 2 1/2 pounds)
Mix by hand and pour into buttered pan and let set.

Pinto Bean Cake

1/2 cup melted shortening
1 tsp. lemon juice
1 1/2 cup sugar
1/2 cup rainsins
2 beaten eggs
2 cups flour
1 1/2 cup mashed beans
2 tsp baking powder
1/2 cup grated apples
1/2 tsp salt
1/2 cup milk 1/2 tsp nutmeg
1 tsp cinnamon

Add sugar and beans to melted shortening. Beat well. Add eggs, apples, milk and lemon juice. Sift dry ingredients together. Add to first mixture. Beat well. Add raisins. Bake 350 40 to 50 min. Mix powdered sugar and orange juice together. Glaze the cake while still warm.

Pork and Beans

1 quart (about 2 pounds dried navy beans)
1/4 pound salt port, cut in pieces
1 quart tomato juice
3 tbls sugar
2 tsp salt
1 cup chopped onions
1/4 tsp cloves
1/4 tsp allspice

Pack 1 cup of beans into hot jars. Top with a piece of pork. Combine tomato juice, sugar, salt, onions, and spices. Heat to boiling. Pour hot sauce over beans, leaving 1 inch head space. Adjust cap. Process pints 1 hour and 5 min. quarts 1 hour and 15 min in a pressure canner at 10 lb pressure. Makes about 3 quarts. Double this recipe for a full canner load.

Refried Beans

1 quart of beans


Drain liquid off of beans. Place the beans in a cast iron frying pan with a little grease. while beans are warming mash with a potato masher. After beans are mash to what you like then you add your seasons. I like to add a little can milk, cream, or just plain milk with some cheese, chili, salt and pepper, with some garlic salt or granules and a little chili powder. Just season to you liking. Good served on a corn tortilla, bean burro or to just to eat them by themselves.

Bean Dip

3 cups beans ----------------------1 tsp garlic salt
1/2 cup cheese-------------------- 1/2 cup El Pato Sauce
1/2 onion

Put beans, garlic salt, el Pato sauce in blender. Blend for about 7 to 10 min. Add cheese and onions. Continue blending until smooth.

If you don't have a blender and don't mind chunky dip then mash with a potato masher add other ingredients. Still good that way.

Three Bean Salad

1 can wax beans
1 can string beans 1/2 tsp salt
1 can kidney beans 1/2 tsp pepper
1/2 cup sugar 2 small onions sliced and chopped
1/2 cup apple cider vinegar

Mix everything together and chill overnight

Navy Bean Soup

2 cups navy beans 1/8 tsp. pepper
3 quarts water 1/4 tsp mustard
1 minced onion 4 tbs butter
1/2 tsp celery salt 4 tbs flour
2 tsp salt 1 tbs minced parsley

Soak beans in water to cover overnight. Drain. Add water listed, onion, and celery salt and cook until beans are very soft. Press beans through course sieve. Add salt, pepper, and mustard, melt butter, blend in flour and add to the bean mixture. Heat to boiling point stirring constantly and cook for five minutes. Serve garnished with parsley. Serves 8 to 10

Bean Varieties

• Black Beans -- Used in thick soups, Oriental and Mediterranean dishes
• Black-eyed peas -- Sometime called cowpeas. Used for main dishes
• Garbanzo beans -- Also called chick-peas. Used for small main dish or in salads.
• Great Northern beans -- A large white bean used in soups, salads, casseroles and baked beans.
• Kidney beans -- A red kidney-shaped bean used for chili con carne, bean salads and many Mexican dishes
• Lima beans -- Two varieties -- large lima and baby lima. Can be used in casseroles, soups, baked and various ways.
• Mung beans -- A small round green bean used for sprouting. Oriental bean sprouts come from this bean.
• Navy bean -- Small white bean. Delicious in soups and baked
• Pea beans -- Baked beans, soups, casseroles. Holds its shape even when cooked soft.
• Pinto bean -- A beige speckled bean used in salads, chili, Mexican foods, and so delicious just plain.
• Red and Pink bean -- Used especially in Mexican food
• Soy beans -- The most versatile bean. Also excellent for sprouting.
• Peas -- Good source of protein. Split peas have skins removed.
• Lentils -- Cook in a very short time. Good in soups, stews, and casseroles

Beans

Beans are among the oldest of foods and today are considered an important staple for millions of people. They are important in the diet, and easy on the budget.

Dried beans and peas are excellent home storage items, since they store well and furnish good nutrition. The kinds recommended for storage would be a matter of personal preference. Varieties and usage differ in various parts of the country.

Pinto Beans are considered in the Legume Family of food species. As a group of legumes contain approximately twice as much protein as cereal grains and on a per-serving basis, about half as much protein as lean meat. To get the most nutritional return, the incomplete protein derived from these foods should be combined with the complete protein from meat, eggs or dairy products. Beans and peas are low in fat and high in carbohydrates. They are good sources of iron, thiamine, and contain some riboflavin.

The legume family also includes nuts, which, although a good source of protein, are seldom eaten in large enough quantities to contribute in great deal to protein in the diet. Perhaps the old standby, the peanut better and jelly sandwich, deserves more credit that it is given.

Powdered Milk Fudge

1/2 cup powdered milkk (if instant dry milk is used use 3/4 cup)
1/2 cup honey
1/2 cup peanut butter
chopped nuts

Mix peanut butter and honey together. Blend in dry milk. Slowly mix together and form into balls. Rool in chopped nuts.

Whipped Topping

2 cups cold water (ice water is the best)
2 cups nonfat dry milk sprinkled on top of water

Be sure bowl and beaters are ice cold too. Beat at tow speed until blended, then beat at a high speed until the mixture is stiff. Add: small amount of sugar and vanilla or favorite flavoring.

Serve over bowl of sliced peaches or any favorite canned fruit. This topping does not hold up too long but is delicious when served immediately after whipping.

Homemade Eagle Brand Milk

Place 1/2 cup hot water in a blender.

Add:
1 cup plus 2 tbs instant nonfat dry milk and mix well
Add 3/4 cup sugar and blend until smooth

Put in a container and set in frig till cool. When it is cool it will thicken. Use in recipes that calls for Eagle brand.

Newer version of the recipe I like better


Sweetened Condensed Milk = 1/3 cup cold water2/3 cup sugar1 cups nonfat dry milk3 tbs butter or margarineMeasure water into 2 cup glass measure. Gradually stir in milk powder until smooth. Microwave (high)3/4 to 1 min. or until milk is steaming hot. Stir in sugar and butter until dissolved. Allow to cool before using. Use as a substitute in recipes for 1 can (14oz) sweetened condensed milk. Yield 1 1/4 cups

Instant Cocoa

1 large 32 oz box Nestle Quick
1 box powdered sugar
8 quarts powdered milk
16 oz jar cremora

Add all together and shake until well blended.
Use 1/3 cup of this mix to 1 cup hot water for an instant drink.

Uses for dry milk

Add to bread recipes by adding to dry ingredients or makes bread better to mix with water and then scald as you do regular milk. It can be used for making gravy, white sauce, cream soups, also for puddings and refreshing drinks such as malts, milk shakes, etc.

Nonfat dry milk--------3/4 to 1 cup dry milk and 1 quart of water = 1 quart of milk

1 pound usually makes 5 quarts of milk

Instant dry milk------1 1/3 cups dry milk and 1 quart water = 1 quart milk

When mixing instant milk, sprinkle the milk solids on top of the water, then beat or mix thoroughly. You can also put the mixture in a tightly covered jar and shake it vigorously.

Dry Milk

Dry or powdered milk is one of the basic four foods for storage. Dry milk is convenient to use. It can be reconstituted with water and used as liquid milk. There are two kinds of dry milk--nonfat dry milk and instant dry milk. The instant milk has been treated with an additional instantizing process so that it will disperse in water more readily.

Dry milk is convenient to store. It should be stored in tightly covered container, which will protect it from the air. It should be stored between 40 to 70 degree the colder it is the longer it will last. If the dry milk becomes very hard during storage, just break it up into chunks, reconstitute it and use for cooking. If stored for an extended period of time, dry milk tends to go stale and lose flavor. In that case, use it for cooking. Once a container has been opened, it should be tightly covered and stored in the refrigerator.

Cowboy Molasses Cookies

Cream together:
1 cup shortening
1 cup sugar

Add and mix well:
1 cup molasses

add:
1 tsp ginger
1 tsp Cinnamon
3/4 tsp salt
4 1/2 cups flour

Mix well

Dissolve 2 tsp soda in 1 cup of boiling water and add to mixture. Beat up one egg and add last. Mix well.
Drop by teaspoon on cookie sheet and bake at 475 for 10 min. (My grandmother Alice May Hunt Despain)

Molasses Taffy

1 cup molasses
2 tsp vinegar
1/8 tsp salt
3/4 cup sugar
1 tbs butter
1/8 tsp baking soda

Boil molasses, sugar, and vinegar to hard ball stage (260-270 F) Remove from heat. Add butter, baking soda and salt. Stir only enough to blend. Pour into well-buttered pan. When cool, pull until light and porous. Cut in 1 inch pieces.

Molasses

Molasses have been the basis for cough syrups for a long time. Molasses should supply iron most children lack. Any bread which is customarily sweetened can be made with blackstrap molasses.

When fixing cooked cereal add 1/2 to 2 tsp of molasses for a different flavor.

Honey Nut Cake

2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/2 cup shortening
1 cup honey
1 egg separated
2 tbs lemon juice
3/4 cup plus 2 tbs milk

Sift together dry ingredients and set aside. Cream the shortening and slowly add the honey; beat until fluffy. Beat in the egg yolk. Combine the lemon juice and milk and add to the honey mixture alternately with the flour mixture. Fold in stiffly beaten egg white. Pour the batter into a greased and floured 9x13 pan. Bake at 350 for 30 to 35 min. Top the cake with the Honey Nut Topping as soon as it comes from the oven. Return the cake to the oven and bake at 425 for 5 min. Serves 12 to 14

Honey Nut Topping

1 cup peanuts, chopped
2/3 cup honey

Combine the peanuts and honey and spread over the cake as directed.

Pure Honey Taffy

Heat 2 cups of honey to boiling. Add pinch baking soda. 1 tbs butter, 1 tbs lemon juice, and a few grains of salt. Boil to hard ball stage. Pout into butter pan. Cool. Pull.

Honey-Lemon Cough Syrup

Cut up 2 lemons and boil with 1/2 cup water. Add 1 cup honey and simmer until syrupy. Can be stored and used for couphs.

Honey Nuggets

1/3 cup shortening
1/2 cup honey
1 egg
1/2 tsp vanilla
1 3/4 cup sifted flour
1/2 tsp salt
1 package semi-sweet chocolate pieces
1/2 cup chopped nuts

Cream together shortening and honey. Add egg and vanilla. Beat until light and fluffy. Sift together flour, soda and salt. Add to first mixture along with chocolate pieces and nuts. Drop by tsp onto greased cookie sheet. Bake in moderate oven about 375 10 -12 min. Makes about 4 dozen.

Honey Glazed Carrots

12 small carrots or 6 large carrots, halved
3/4 cup butter or margarine
1 tbs brown sugar
2 tbs honey
3/4 cup grated orange peel
3 tbs finely minced parsley

Cook carrots in small amount boiling, salted water until tender, about 15 min. Melt butter in a skillet, add sugar, honey orange peel and drained carrots. Cook over low heat, turning carrots until well glazed. Remove from pan and roll in parsley. Makes 4 to 6 servings.

Using Honey

Because honey absorbs moisture, it keeps such baked goods as cakes and breads softer longer. However that same quality may make candies and meringues soft and sticky.

Measure honey accurately. It can mound up so it should be flattened with a knife or spatula. Honey is as sweet as sugar and can replace it cup for cup,but the liquid in the recipe should then be reduced by 1/4 cup for each 1 cup of honey.

You could soda to the flour mixture when substituting honey for sugar to help neutralize the honey's acidity. The amount of soda needed to neutralize the acidity in 1 cup of the average honey is 1/12 to 1/5 tsp., though it should be remembered the darker the honey the more the acid. When sour milk and honey are used together no soda is necessary.

STORING HONEY

Honey should be kept in airtight containers at room temperature to retard granulation. Most honey is pasteurized so yeasts can't grow to cause fermentation.

Honey may darken a little after lengthy storage, but it is still usable for syrups and spreads.

Honey will harden after a time. All you need to do to bring it to it's original state is to put the container that has the honey, in a pan with water about 1/4 full. Turn the heat on low, warm the honey until it is in it's original state. You then can use the honey as you would normally. Honey will keep for a very long time.

I have found that honey that was bought in a metal container will turn very dark and will have a tinny taste. So if I buy honey that is in a metal container I transfer it into glass jars, fill to the rim and place the lid on tightly. You then can place the honey in a cool place. It will be content for many years.

Other uses for the Starch, Bran and Liquid from making the gluten in Wheat

Use starch as you would corn starch for puddings.
Use bran in muffins, crackers, and pizza crusts.
Use liquid in gravies and to cook vegetables or make soup.
The liquid saved from rinsing the gluten contains vitamins and starch. The gluten is protein.

Gluten Meat Balls

2 cups ground gluten
1 tbs Brewers yeast (may be omitted)
2 tbs flour
2 tbs oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp oregano or sage
1 to 2 eggs
salt and pepper to taste

Combine all ingredients. Form into small balls and fry in hot oiled skillet as you would meat balls.

Ground Gluten

After gluten is thoroughly rinsed (washed) press gluten into an oiled pan to 1/2 inch thick. Bake at 350 for 30 min. Prick and twist any air bubbles with fork so gluten will bake evenly.

When done remove from pan and place immediately into plastic bag. If gluten sticks to pan, turn pan upside down for just a minute then place in a plastic bag to distribute moisture evenly. Grind in meat grinder. Use ground gluten as you would hamburger or T.V.P.

Basic Wheat Gluten

Use hard wheat. Grind into fine flour

Combine:
7 cups whole wheat flour
3 cups cool water

Knead for 10-15 min. Knead dough hard and well. If it isn't kneaded sufficiently the gluten will not develop. Rinse gluten in cool water. Continue to rinse until starch and bran are rinsed out. Hold the gluten together replacing any pieces that come off. knead the dough (gluten) with fingers as you rinse it. Try not to mix the water into gluten. Save rinse water for gravies and etc.

Skillet Popped or Parched Wheat

Soak wheat 2 hours. Dry between paper towel until dry as possible. Put a thin layer of wheat in hot heavy cast iron skillet and shake over stove burner as you would pop corn. When lightly browned and lightly popped, remove from pan, season as for pop corn.

Whole Wheat Graham Cookies

1/2 cup margarine
2/3 cup brown sugar (packed)
2 3/4 cup whole
1/2 tsp salt
1 tsp baking powder
1/8 tsp cinnamon
1 tsp vanilla

Cream margarine and sugar. Mix remaining ingredients and add to creamed mixture. Alternating with 1/2 cup water. Let stand 30 min.Roll out dough on floured board to 1/8 inch thickness. Cut in 2" squares or rounds and put on oiled cookie sheet. Bake 350 until lightly brown aprx 20 minutes.

Whole Wheat Egg Noodles

2 cups whole wheat flour
4 eggs
1 tsp baking powder
1/2 cup milk

Mix all ingredients together into a stiff dough. Roll out on floured board and cut into strips using plenty of flour to keep it from sticking. Place on floured towel and let dry 2 or 3 hours. Put into your favorite recipe

Whole Wheat Waffles

2 cups whole wheat flour
1 tsp. salt
3 tsp. baking powder
little less than 1/2 cup oil
2 cups milk aprx
1 tbls honey or sugar
2 eggs

Mix dry ingredients then add oil, milk, and eggs, and honey or sugar. Just mix with a spoon. Cook on a waffle iron.

Whole Wheat Bread

3 cups warm tap water
1/3 cup honey
1/3 salad oil
2 tsp. salt
2 pkg dry yeast
6 - 7 cups wheat flour

Mix first 5 ingredients in a large mixing bowl. Add flour gradually and stir well. Mix with a spoon until you can't stir any longer. Put in greased pans. Let rise about 1 hour. Bake at 350 for about 45 minutes. Makes 2 loaves.

Wheat Berries

2 cups clean washed wheat
3 cups water
1/2 tsp salt

Bring water to a boil add salt and wheat. Cover and turn flame down to low and cook until wheat kernals are soft. This is cook the same way that you cook rice only add more time. You can also put into your crock pot and cook over night on low. This is very good to add to your salads, cereal, soups, bread, cassroles or anything else that you can think of. This is a good way to add wheat to your families diet without them knowing.

FACTS ABOUT WHEAT

One half pound of wheat provides the following:

30 grams of protein, over 1 millogram of thiamin, 8 millograms of niacin, 6 millograms of iron, some riboflavin, other nutrients.

In storing of wheat the following points should be kept in mind:

1. Kind or variety
2. Container
3. Quantity
4. Storage

1. Variety: Red Wheat or White Wheat. Either variety will if stored properly keep for 30 + years

2. Container -- Containers should be suitable to hold weight of grain, protect it from rodents and insects, and should be non-conductors of moisture. Metal containers are great, but you could use other products that would keep your wheat clean and dry. Like 5 gallon buckets etc.

3. Quantity will vary according to individual needs. An active person will require more that an inactive one. As a guide you should have around 300 lbs. per person.

4. Storage -- Wheat will keep indefinitely if properly stored in a cool dry place with moisture 10% or less. It should be free from any foreign materials, especially those which have odors. The best method in storing wheat is rotate. This is the most successful method. Using old wheat first and replacing it with new wheat at harvest season.

It is a good idea to start using wheat in your families diet early on. If you had to rely strictly on your wheat when times are hard, for bread it might be hard on some of your families members stomachs.

A good rule of thumb!!! EAT WHAT YOU STORE AND STORE WHAT YOU EAT!!

Another use for vinegar

Put vinegar on warts and they will go away. Soak a cotton ball with vinegar apply to the wart cover the cotton ball with a band-aid. This works good. My daught-in-law has used this method and she find it works well, if her kids happen to get the pesky darn things.

Cattail Burn Poultice

My mother's mother Alice Bowler Porter has used this recipe and mom stands by it to this day. I remember when I was younger my cousin ,Wade Reidhead got burned really bad, because he was playing around fire. (of course) I was at Grandma Porters house when my Aunt Rose brought him for Grandma to use her magic burn poultice. I remember them laying him on Grandma's kitchen table so that they could apply the burn poultice, it did take his pain away, but I think that he still wears the scars. This is the recipe from simple ingredients Crisco vegetable shorten and cattail hairs. You can find cattail around ponds and lakes.

This is according the the size of the burn.

If the burn is small then start with a teaspoon of Crisco. If the burn is larger then use more Crisco. Take the cattail and pull off the fine hairs, add to the shortening until you make a patty or a poultice. You then cover the burn and cover lightly with gauze. It will not stick to the burn, it will draw the heat out of the burn and heal it. You will be surprised on how quickly it works.

Red water for Laundry

One day when Grandma Alice was still alive we were visiting and our conversation centered around what did you do kind of stuff. I asked her, while you were living down at DryLake, I know that the water was scarce, what did you do when you needed to do your wash. (The water in the dirt tanks at drylake is red, because of the red color of the dirt. If you swim in the water it will turn your cloths red) She told me that they would take a wagon with barrels and go to the dirt tank and fill the barrels full of water. They then brought them back to thier home took their ashes from the wood stove and drop them in the water. As the ashes fell to the bottom of the barrel the water became clear and they then would have nice clean water to do their laundry. Pretty smart I think.

Vaseline and Eggs

Take a fresh dozen eggs in a styrofoam carton -- not cardboard --cover each egg completely with vasoline. You cannot skip any areas on the egg. The vasoline prevents air from getting through the shell and air is what makes the eggs rot. Place each egg back into the carton and place the carton on your pantry shelf. Mark the carton with the current date. Wipe off the vasoline before using. The texture of the egg will be slightly different in 2 years but still edible.

Plain Gelatin = Eggs

Inexpensive Eggs for Food Storage: Eggs are essential basic cooking ingredients, but have a short shelf life—and powdered eggs are expensive. Wendy DeWitt who created food storage recipes for the Mesa LDS cannery said, unflavored gelatin mixed with water makes inexpensive eggs, and “cornbread I made with unflavored gelatin that was over 10 years old was delicious!…1 lb of gelatin will make 192 eggs (16 doz). It’s much cheaper if you buy in bulk; I get mine from bulkfoods.com.”“To Make One ‘Egg’: Stir 1 tsp. Unflavored gelatin with 3 Tbsp cold water until dissolved, then add 2 Tbsp plus 1 tsp very hot water and stir…Decrease liquid called for in your recipe by about ¼ cup to compensate for the added water from the ‘egg’.”

Old Fashion Sourdough Biscuits

-To make your sponge
-1/2 cup sourdough starter
-1 cup water (water tends to make them chewer) or milk (I like milk, evorapeted milk is even better)
- 1 cup flour
-
1 tsp baking powder
-1/2 tsp baking soda
-1 1/2 cups flour
-1 tbls cooking oil
-3/4 tsp salt
-1 tbls butter or bacon grease
-1 tbls sugar
-2 tbls cornmeal


-1/2 cup sourdough starter, water or milk and flour in a large bowl. Let stand overnight or all day at room temperature to let rise.

When ready to make up biscuits, mix in 1 cup flour, mix in salt, sugar, baking powder and baking soda mix throughly into your sponge. Add remaining 1/2 cup flour Mix together. Turn out onto floured surface knead in extra flour gently until you are able to handle without sticking too bad to your hands (Mix up like regular biscuits, the less you handle the more tender they are). Roll out to 1/2" thickness. Cut out biscuits and dip in a mixture of 1 tbls cooking or 1 tbls melted butter or bacon grease. Place close together in a 9" square pan that has 1 tbls cornmeal sprinkled on bottom of pan. Then sprinkle remaining tbls of cornmeal on top of biscuits. (You can skip that part if you don't want to dip you biscuits or put cornmeal over. Just make sure your pan is well greased and when they are done rub butter or oil over the top) Cover with a cloth. Set in warm place free from drafts and let rise 30 to 40 min. Bake at 375 for 30 to 35 min. Makes about 14 biscuits


Remember when you take out starter from your original start replace with equal amounts of water and flour. In this case 1/2 flour and 1/2 warm water

Sour Dough Pancakes

2 cups all-purpose flour
2 cups luke warm water
1/2 cup starter
2 tbls sugar
1 tsp salt
1/2 tsp baking powder
3 tbls oil
2 eggs
1/2 tps baking soda, dissolved in 1 tbls water

Add flour and water to sourdough starter. Mix together good and let stand in a warm place overnight. (Remember to replenish you starter 1/2 cup flour and 1/2 cup warm water) In the morning add too the batter sugar, salt, baking powder and oil. Beat eggs and add to batter. Gently fold in dissolved baking soda Do not sitr after the baking soda has been added. Cook on moderately hot, greased griddle. Do not let the oil smoke on the griddle. Alice May Hunt Despain (my father's mother)

THE BEGINNING OF A GREAT ADVENTURE IN SOURDOUGH

First of all, I must tell you that there are many ideas of sourdough out there, if you want to learn different methods go ahead and experiment. This is the one that I stick to, because it works for me. With so many different ideas can confuse the smartest cook.

This recipe was taught to me by my Grandmother Alice (my dad's mother) You have to have a start first of all and then you are on your way. If times gets hard and you were able to save 1 tbls of yeast then you will be able to make hundreds and hundreds of loaves of bread from just your beginning start. (Note there are many different ways to start your start what I am giving to you is the way that I was taught)

Sourdough Starter
2 cup flour
2 cups warm water
1 pkg yeast or 1 tbls.

Mix thoroughly, let set over night. Store in frig until ready to use. After using starter replenish. If you take out 1 cup of starter replace with 1 cup of warm water and 1 cup flour. Let set over night in a jar, glass or plastic with lid just laying on the bottle. When it sets in the frig. It will separate and a yellowish liquid will come on the top. That is OK. When you get ready to make bread just stir it all together and start your process.

The tools that you should use are anything glass, crock, plastic, plastic spoon or wooden spoon. You should never use metal and it will have a negative reaction and cause your start to not work properly.

When you are ready to make bread you should in the evening combine:

1 cup starter
1 cup can milk, regular milk or mixed up powder milk (the can milk makes your bread richer)
1 cup warm water
2 cups of flour

(remember to replenish your start)

Cover bowl leave at room temp. over night. Next morning add 3 tbls oil, 2 eggs (opt.) stir up and add:

3 tbls sugar
1 tsp salt
1/2 tsp soda

Mix well (but do not beat) add enough flour to make dough that you can handle with your hands. Put your dough out onto a floured counter and work in the flour until you can handle without it sticking to your hands. Next put your dough into a oiled bowl and cover to let it rise until double, be sure and set it into a warm location. then put in greased (or spray with pam) loaf pan. Let rise until. Bake 350 for 40 min.

This type of bread take a little longer to rise. So be patient and have fun!!

Background about Sour Dough

Sourdough leavening is a mysterious act of nature. It is nature's leavening agent. It was accidentally discovered a long, long time ago when flour and water was left out, causing a fermentation. The sourdough is kept alive in a starter pot and used again and again. On the American frontier, miner, trappers and pioneers carried a pot of sour-dough starter with them and guarded it. They took extreme care to protect their sourdough starters because it was dependable and a never-ending source of hotcakes, biscuits, bread and many other great baked items. Even though it is a heritage from the past, sourdough is still used through the world today. If you always keep a small sourdough sponge you will always be able to make a nice batch of bread. If taken care of properly your start will last for years and years.

BITS OF WISDOM ABOUT SOUR DOUGH

Grandma told me that long ago, friendships began with bits of dough.
Folks who lived many miles apart, made their bread from a borrowed start.
A start, she explained, was a piece of dough, from which new yeast would begin to grow.
Smiling she said, "It worked just fine. Sharing our bread down the line."
"But who started the start?" I asked, one day. And she answered, "I can't rightly say."
But remember this, there's no finer feast than bread from a friendly strangers yeast."

SUBSTITUTIONS

Heavy Cream Substitute

3/4 cup milk
1/3 cup butter or margarine, melted and cooled

Mix ingredients together. Use in place of one cup heavy cream

Play Dough

Play Dough

1 cup of flour
1/2 cup salt
2 tsp cream of tarter
1 cup water
2 tbs oil

Combine all ingredients, cook about 3 min, or until it forms a dry ball. Add food coloring and knead like bread. Keep in air tight container. May be dried and formed into objecrs. letters, etc. (might leave out oil when making object to dry)

Egg Noodles

Egg Noodles

2 cups of flour
1 tsp salt
3 eggs
2 tbs water

Make a well with flour and salt. Beat eggs with water and add to flour stirring in a circular mostion until it forms a ball, should be so you can handle with hands. Toll out very thin on a floured board. Fold using plenty of flour in between layers. Cust in desired size. You can add the noodles in your favorite soup or dry and add later. (Keep cool if you have dried them, because of eggs they will spoil). It is best to put in frig.

Stretching your Butter Budget

How to Turn one stick of Butter into two

During the World War II food shortages, people were forced to make the most of what they had. This is one idea that was used in my family to stretch our food budget.

Just beat one half cup of lukewarm water into one softened stick (1/2 cup) of butter. If you use a mixer, start slowly to prevent splattering. Add small amounts of water at a time and keep beating until the water all of the water in added into the butter. The mixture will be smooth and fluffy, and you end up with one cup of soft butter. After the butter has been refrigerated it will become as firm as regular butter. Cover and store in frig. Lucille Cargin Parry (my husband mother)

Making Fresh Butter

How to make Fresh Butter

Step one:

Start by pouring one gallon of milk (fresh from the cow) into a clean container. Chill the milk quickly and keep it in the regrigerator over night. Then skim the cream off the top of the milk with a spoon. Next pour the cream into a butter churn or a jar, cap the container tightly.

Step Two:

It is important that you only fill your churn or jar 1/3 full. The empty 2/3 of the churn or jar allows the cream to expand as you churn or shake it......and also allows the thick fluid to splash against the walls of the container more violently when it is churned or shake. (This splashing is what turns the cream into butter. The length of time will depend on the temperature and how hard you churn or shake the cream. Usually about 15 to 30 min. Keep churning or shaking until the mass of cream will turn pale yellow, and becomes firm and separate from the milk.

Step Three:

Put the butter in a butter press or a cereal bowl. The size will depend of how much butter that you have. Press the butter into the butter press with a butter paddle or with very clean hands, work the butter around the sides of the bowl and tip it to one side to let the water run out.

After you've worked the water out of the butter, and the mass has become fairly firm, sprinkle some salt over it. (About 1/2 tsp of salt per pound of butter). Work the salt in, turn the butter over, and work it in some more. Taste the butter, and if necessary add more salt.

You now have creamy handmade butter spread, put in to a covered container, place the buttermilk in a capped jar or bottle, and store both containers in the refrigerator until needed. (The buttermilk is the liquid that is left over after you have gotten your solid mass of better. Alice May Hunt (my fathers mother)

White Taffy

White Taffy

2 cups sugar
1/2 cup vinegar
1/4 cup water
1/4 tsp cream tarter

Mix altogether, bring to a boil and boil until the mixture reaches a hard crack stage. Let cook on bettered cookies sheet. When cool enough pull. Alice May Hunt (my fathers mother)

Cream Cookies

Cream Cookies

4 cups cream
3 eggs
4 cups sugar
12 cups flour
4 tsp soda
1 tsp salt
2 tsp vanilla or nutmeg

Mix altogether, Roll out and Bake in a moderate oven. Alice May Hunt Despain (my fathers mother)

Banana Cake

Banana Cake

1/2 cup shortening
1 cup flour
4 ripe bananas (mash until fluffly)
1 egg
3 tbs sour milk
1 tsp soda
1 tsp vanilla
1/2 tsp salt
Walnuts if desired

Mix all together blending well. Bake 30 min. at 325 Alice Bowler Porter (grandmother)

Soda Cookies

5 cups of flour
1 cup lard
1 1/2 cups sugar
1 tsp soda
pinch salt

Mix all the above together like pie crust. Make a little well in ingredients and pour in

1 1/2 cup milk
2 eggs
1 tbs vanilla or lemon

Stir mixing liquid ingredients with dry makes aoft dough. Roll out and Bake. This recip is good for children. Soft and not to sweet. Alice Bowler Porter (my mothers mothers)


Cake Doughnuts

1 cup sugar
2 tbs melted shortening
2 eggs
1 cup milk
Pinch salt
Nutmeg to tast
1 tsp Baking Powder
1 tsp salt

Add enough Flour to make a soft dough. Roll out quite thin, Cut with doughnut cutter and drop into deep fat. Great Grandmother Mary Maud Porter (my mother's grandmother)

Sundown Cobbler

1 cup of flour 1/2 tsp salt
1 cup of sugar 1 egg (if you have plenty)
1 cup milk 1/2 cup melted butter
1 tsp baking powder 1 qt fruit

Put butter into pan and let melt in oven. Pour bater into pan after mixing in order above. Use fruit or berries, canned or fresh and sweetened. Pour this fruit over the batter. Bake in a moderate oven (about 375) until nicely browned and batter is done. About 30 to 45 min. In baking the batter will come to the top. Alice Despain (my grandmother)

Cowboy Cookies

1 cup butter 1 tsp ginger
1 cup sugar 1 tsp cinnomon
1 cup molasses 1/2 tsp salt

Mix above ingredients and add 4 1/2 cup flour. Sift flour before measuring. Dissolve 2 tsp soda in 1 cup boiling water and add to mixture. After you have mixed in flour. Beat up one egg and add last. Drop by tsp on cookie sheet. Bake at 375 for about 10 t0 12 min. Alice Despain (Grandmother, my fathers mother)

Vinegar Pudding

3/4 cup vinegar
4 cup water
1 1/2 cup sugar or to taste
1 tsp cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1/4 tsp salt

Thicken with cornstarch and drop baking powder biscuits on top. Bake 375 for 45 min. Alice Despain (Grandmother, my fathers mother) This recipe my grandmother made many, many times. I am sure that she made this when times were hard. It became a Thanksgiving favorite.

SUBSITUTIONS

Sour Cream = Equal amount of cottage whipped in a blender

Maple Syrup =

1 cup of water boiling
2 cups of sugar or
1 cup brown sugar or 1 cup granulated sugar.
1 tbs of maple flavoring

Bring water to a boil, slowly add sugar bring to a boil and boil for about 1 min. Turn off heat and add maple flavoring. Store in frig.

Brown Sugar = 2 tbs molasses to cup sugar

Powder Sugar = 1 cup sugar whipped in blender at high speed will make 1 cup and more of powder sugar

Cool Whip = Cool whip substitute

1 envelope unflavored gelatin
4 tsp cold water
1/3 cup boiling water
1 cup ice water
1 1/3 cup nonfat dry milk
6 tbs sugar
1/3 cup oil
1 tsp vanilla
2 tsp lemon juice

Chill big electric mixer, bowl and beaters. In a small cup sprinkle gelatin over the 4 tbs water. Soften 2-3 min. Add boiling water and stir until dissolved. Let cool. In chilled bow, mix ice water and dry milk. Beat at high speed until peaks form. Add slowly, sugar, oil, vanilla, lemon juice and the gelatin. Beat one minute more after the adding gelatin. You can use immediately or transfer to a hard plastic bow, cover and freeze. Makes 6 cups

Butter = Butter substitute

1/3 cup milk
1 cup Crisco
3 drops yellow food coloring
1 tsp salt
3 tbs clear jeland butter flavoring to taste or butter salt

Beat milk and clearjel until frothy. Add salt and shortening and whip until smooth.

Mayonnaise = Clear Jel Mayonnaise

4 tsp sugar
1/2 cup clear jell
3/4 cup powdered milk
1/2 cup egg powder
4 tsp salt
2 tsp dry mustard (or 4 tsp prepared mustard)
1/2 tsp garlic powder

In a blender combine 1 cup water, 2 tbs oil and 2 tbs vinegar or lemon juice. Add 1/2 cup of dry mayonnaise mixture and blend.

Powdered Eggs

1 fresh egg = 1 tbls dried egg (firm pack) and 2 tbls water

Using powdered egg in your baking will have no noticeable difference than using fresh eggs. The only things that you cannot use powdered eggs for is sunny side up, over easy, over medium, potato salad, or deviled eggs.

Uses: Cakes, cookies, muffins, bread, french toast, scrambled.

Sweetened Condensed Milk =

1/3 cup cold water
2/3 cup sugar
1 cups nonfat dry milk
3 tbs butter or margarine

Measure water into 2 cup glass measure. Gradually stir in milk powder until smooth. Microwave (high)3/4 to 1 min. or until milk is steaming hot. Stir in sugar and butter until dissolved. Allow to cool before using. Use as a substitute in recipes for 1 can (14oz) sweetened condensed milk. Yield 1 1/4 cups

1 cup cake flour = 1 cup minus 2 tablespoons all-purpose flour
1 tbs cornstarch (for thickening) = 2 tbs flour or 4 tsp tapioca
1 tsp baking powder = 1 tsp baking soda, 2 tsp cream of tartar and 1 tsp corn starch - yield 1 tbls of baking powder (better for you because it doesn't contain any aluminum that so many baking powders do.
1 cake compressed yeast = 1 package or 2 tsp active dry yeast
1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water or 1 cup reconstituted nonfat dry milk plus 2 1/2 tsp butter or margarine
1 cup sour milk or buttermilk = 1 tbs lemon juice or vinegar plus sweet milk 1 cup of sweet milk (let stand 5 min.)
1 whole egg = 2 egg yolks (in custards)
1 square (1 oz) unsweetened chocolate = 3 tbs cocoa (regular type, dry) plus 1 tablespoon butter or margarine
1 tbs fresh snipped herbs = 1 tsp dried herbs
1 small fresh onion = 1 tbs instant minced onion, rehydrate
1 clove garlic = 1/8 teaspoon garlic powder
1 cup tomato juice = 1/2 cup tomato sauce plus 1/2 cup water
1 cup catsup = 1 cup tomato sauce plus 1/2 cup sugar and 2 tbs vinegar

ALL ABOUT MAKING YOUR OWN MIXES

Lemon Pie-Filling Mix

2 1/2 cups pre-sweetened powdered lemonade mix
1 cup plus 2 tablespoon cornstarch
1 1/4 cup sugar, more for sweeter flavor
1 teaspoon salt

In a medium bowl, combine lemonade mix, cornstarch, sugar and salt. Mix well. Put in a 1 qt. air-tight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 1/4 cups of Lemon Pie-Filling Mix.

Luscious Lemon Pie

1 1/4 cups lemon Pie-Filling Mix
2 1/2 cups water
3 eggs yolks
2 tablespoon butter or margarine
Sweetened Whipped cream

Prepare Pie crust. In a large saucepan, combine Lemon Pie-Filling Mix 1/2 cup of the water and egg yolks, Mix until smooth. Add remaining 2 cups water. Cook over medium heat, about 4 to 5 min. stirring constantly, until mixture is thick and bubbly. Remove from heat. Add butter or margarine. Stir until melted. Cover and let cool 5 min. Stir. Pour into baked pie crust. Cover and refrigerate 3 hours. Top with whipped cream before serving. Makes one 9 inch single crust pie.

Pudding and Pie Mix

5 1/2 cups sugar
2 3/4 cups all-purpose flour
1 teaspoon salt
1 1/2 cups instant nonfat dry milk

In a large bowl, combine sugar, flour, salt and dry milk. Mix well. Put in a large airtight container. Label. Store in a cool, dry place. Use withing 6 to 8 months. Makes about 9 cups of Pudding and Pie Mix.

Variation
If you prefer cornstarch puddings, substitute 2 cups cornstarch for all-purpose flour.

Vanilla Cream Pie

1 1/4 cups pudding and pie mix
2 3/4 cups milk
2 eggs well-beaten
1 teaspoon vanilla
2 tablespoons butter or margarine
Whipping Cream

Combine pudding and pie mix and 1 cup of the milk in a heavy saucepan. Stir until smooth. Gradually add remain 1 3/4 cups milk. Cook over medium heat about 5 to 7 min., stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Gradually add half of hot mixture to heated eggs in a medium bowl. Mix well. Blend egg mixture slowly into the remaining hot mixture in saucepan. Cook about 1 min., stirring constantly, until mixture just begins to boil. Remove from heat. Stir in vanilla and butter or margarine. Cool, then pout into pie crust. Refrigerate 2 to 3 hours, until firm. Serve with whipped cream. Makes one 9-inch single pie.

Variations:

Coconut Cream Pie: Add 1 cup flaked coconut to filling before pouring into pie crust.
Banana Cream Pie: Slice 2 bananas into pie crust before pouring in filling.
Blueberry Cream Pie: Top cooled pie with 1 can blueberry pie filling
Vanilla Pudding: Increase milk to 3 cups.

Homemade Pie Crust Mix

16 cups of all-purpose flour
6 cups lard or shortening
6 teaspoon salt

Combine flour and salt in a large bowl. Mix well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Or put about 2 1/2 cups mixture each into 6 freezer bags. Seal and label bags. Freeze. Use within 12 months. Makes about 16 cups or more of Pie Crust Mix.

Pie Crust

2 1/2 cups pie crust mix
about 1/4 cup ice water

mix altogether to form a ball. You then can roll out for your favorite pie. You could also add:

1 egg, beaten
1 tablespoon white vinegar


Homemade Cake Mix

3 1/3 cups shortening
5 tablespoons double-acting baking powder
7 2/3 cups of sugar
3 tablespoons salt
11 cups sifted all-purpose flour

Place shortening at room temperature in a large mixing bowl. Cream 1/2 min. with mixer at medium speed. Scrape sides and bottom of bowl. Cream another 1/2 minute. at same speed. Add 4 cups sugar, 1 cup at a time. After each addition, cream 1 minute at medium speed. Sift together 3 times, flour, baking powder, salt, and 3 2/3 cups of sugar. Sift last time into clean mixing bowl. Add 2 cups of sifted ingredients to shortening-sugar. Blend 1/2 minute at medium speed. Turn mixture into dry ingredients. Blend until it looks like cornmeal. Be sure all ingredients are well blended.

To Store Mix:

Measure mix into 6 equal parts. Spoon it lightly into measuring cup. Each part should be 3 1/2 cups. Place each part into a quart glass jar or zip-lock baggies. Cover and store in a cool, dark place; or place in a metal can, cover, and store in a cool place. When stored properly, mix stays fresh for up to a month. For longer shelf-life, store in the freezer.

Yellow Cake

3 1/2 cup cake mix
1 teas. vanilla
2 medium eggs
3/4 cup milk

Yield:

1 square cake 8x8x2
2 round layer cake pans - 8 inches
1 loaf cake - 10x6-1/2x2
1 sheet cake - 12x8x1

Place mix into a 2 quart bowl. Make a well in center of mix. Add eggs, vanilla and all the milk to the mixture. Beat mixture 1 min. with electric mixer at low speed. Scrape sides and bottom of bowl to be sure all ingredients are mixed. Beat 2 min. longer at same speed. Batter should be smooth and free of lumps.

Pour into desired pans and bake in a 350 degree f. oven for 30 t0 40 min. Cake is done when it springs back up when pressed lightly in center.

Variations:

White cake

Use 3 medium eggs whites instead of whole eggs.

Spice cake

Add to the mix for cake:

• 1 tsp ground Cinnamon
• 1/2 tsp allspice
• 1/2 tsp cloves

Orange Cake

Add 1 teaspoon grated orange rind to mix and use 1/2 teaspoon lemon extract in place of vanilla.

Chocolate Cake

1. Add 2 extra tablespoons of milk
2. Stir liquid ingredients into mix until just blended
3. Add 2 squares of melted chocolate and blend into mixture or 3 tbls of cocoa.
4. Continue mixing batter as directed

Pancake Mix

10 cups all-purpose flour
1/4 cup baking powder
2 1/2 cups instant nonfat dry milk
2 tablespoons salt
1/2 cup sugar

Combine all ingredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label. Store in a cook, dry place. Use within 6 to 8 months. Makes about 13 cups of Pancake Mix.

Pancakes

1 1/2 cups Pancake Mix
1 cup water
1 egg
3 tablespoons vegetable oil

Put pancake mix in a medium bowl. Add egg, water and oil. Add more water for thinner pancakes. Blend well. Let stand 5 min. Cook on a hot oiled griddle about 3 to 4 min. until browned on both sides. Makes about ten to twelve 4 inch pancakes.



Biscuit (Bisquick) Mix

5 cups of flour
2 1/2 Tablespoon of baking powder
1/4 cup sugar
2 teaspoon salt
1 cup shortening
2 teaspoon cream tartar
3 tablespoon powdered buttermilk (if you have it)

Mix the dry ingredients in a large bowl. Chunk up the shortening and lightly drop into the flour.

With a pastry blender or with your hands, cut in the shortening just until it resembles course crumbs. The less handling the better.

Store in an air tight container. It will stay good for 10 to 12 weeks on the shelf and longer if you store it in a cool place. Storage room or frig.

Quick Biscuits

2 cups homemade biscuits mix
1/2 cup milk

Stir lightly together just until the dough follows the fork around, then kneed on a lightly floured board for about 10 turns. (2 T. of parsley may be added to this recipe complements chicken dishes well.Pat to about 3/4 inch thick and cut with a floured biscuit cutter or a glass dipped in flour. Bake at 450 for about 10 min. Makes about 8 biscuits

THIRTEEN USES FOR PEROXIDE

1. Take one capful (the little white cap that comes with the bottle) andhold in your mouth for 10 minutes daily, then spit it out. No morecankersores, and your teeth will be whiter without expensive pastes. Use itinstead of mouthwash.
2. Let your toothbrushes soak in a cup of peroxide to keep them free of germs.
3.Clean your counters and table tops with peroxide to kill germs andleave a fresh smell. Simply put a little on your dishrag when you wipe,orspray it on the counters.
4. After rinsing off your wooden cutting board, pour peroxide on it to kill salmonella and other bacteria.
5. I had fungus on my feet for years until I sprayed a 50/50 mixture of peroxide and water on them (especially the toes) every night and let dry.
6. Soak any infections or cuts in 3% peroxide for five to ten minutesseveral times a day.
7. Fill a spray bottle with a 50/50 mixture of peroxide and water andkeepit in every bathroom to disinfect without harming your septic systemlikebleach or most other disinfectants will.
8. Tilt your head back and spray into nostrils with your 50/50 mixturewhenever you have a cold, plugged sinus. It will bubble and help to kill the bacteria. Hold for a few minutes, and then blow your nose into a tissue.
9. If you have a terrible toothache and cannot get to a dentist rightaway, put a capful of 3% peroxide into your mouth and hold it for ten minutes several times a day. The pain will lessen greatly.
10. And of course, if you like a natural look to your hair, spray the 50/50 solution on your wet hair after a shower and comb it through. You will not have the peroxide-burnt blonde hair like the hair dye packages but more natural highlights if your hair is a light brown, reddish, or dirty blonde. It also lightens gradually, so it's not a drastic change.
11. Put half a bottle of peroxide in your bath to help rid boils, fungus,or other skin infections.
12. You can also add a cup of peroxide instead of bleach to a load of whites in your laundry to white them. If there is blood on clothing, pour it directly on the soiled spot. Let it sit for a minute, then rub it and rinse with cold water. Repeat if necessary.
13. Use peroxide to clean my mirrors. There is no smearing,

FEEDING A LARGE GROUP

Potatoe Casserole - for about 20 people

4 lbs frozen hash browns

2/3 cup melted margarine

2 cans cream of chicken soup

2 pints sour cream

2 tsp salt

1/2 tsp pepper

1 cup onions

2 cups grated cheese (save some for top)

Mix together, put in large pans and cover. Bake for 45 min., add top of cheese and bake 15 min more. Serve and hope for the best!!

Quantities to Serve 100 People

Sugar--------------------------------3 lbs

Cream-------------------------------3 lbs

Whipping Cream-----------------3 quarts

Milk-----------------------------6 gallons

Fruit Cocktail----------------2 1/2 gallons

Fruit Juice-------------4 #10 cans (26 lbs)

Tomato Juice----------4 #10 cans (26 lbs)

Soup-----------------------------5 gallons

Oysters-------------------------18 quarts

Weiners----------------------------25 lbs.

Meat Loaf--------------------------24 lbs.

Ham-------------------------------40 lbs.

Beef--------------------------------40 lbs

Roast Pork-------------------------40 lbs.

Hamburger---------------------30-36 lbs.

Chicken for Chicken Pie-------------40 lbs.

Potatoes----------------------------35 lbs.

Scalloped Potatoes----------------5 gallons

Vegetables-------------4 #10 cans (26 lbs)

Baked Beans---------------------5 gallons

Beets-------------------------------30 lbs

Cauliflower-------------------------18 lbs.

Cabbage for slaw-------------------20 lbs.

Carrots----------------------------33 lbs.

Bread--------------------------10 loaves

Rolls--------------------------------200

Butter-----------------------------3 lbs.

Potato Salad-------------------12 quarts

Fruit Salad--------------------20 quarts

Vegetable Salad---------------20 quarts

Lettuce------------------------20 heads

Salad Dressing------------------3 quarts

Pies-----------------------------------18

Cakes----------------------------------8

Ice Cream----------------------4 gallons

Cheese------------------------------3 lbs

Olives------------------------1 3/4 quart

Pickles--------------------------2 quarts

Nuts-------------------------3 lbs. sorted

To serve 50 people, divide by 2

To serve 25 people, divide by 4

PUNCH FOR 400

10 lbs sugar 1 gal water

9 46 oz can pineapple juice 2 gal Orange juice

1 qt. lemon juice 21-25 ripe bananas

Frozen strawberried to taste

Enough water to make 11 gallons

You'll need 22 1/2 gal milk cartons to freeze

Mix strawberried and water in blender, also do this to the bananas. Then add to punch mixture. Freeze for 2 days or more. Use equal amounts of 7up when mixing. Let thaw several hours to make it mushy. Use a 5 prong ice pick to chop mixture then add 7up mix with had mixer. Potato masher sometimes works.

For 100

2 1/2 lbs. sugar 1 qt water

2 cans pineapple 2 qts Orange juice

1 cup lemon juice 5 ripe bananas

4 square packages strawberries

enough water to make 3 1/2 gallons follow above directions


BBQ Beef to feed 150 people

55 lbs of beef - cut into 3"  sections, layer it in you roaster pan or dutch oven - layer of beef, salt, pepper and garlic salt - strips of green chili - sliced onions. Continue do that until all of beef is in the roaster pan. The last thing is to pour a can of coke-a-cola over the top.(The coke help tenderizes the meat) Set temperature at 350 when it starts cooking cook good lower the temp to about 250 degrees cook until the meat will fall apart. When the meat is remove the juice and set aside. Break the meat apart you may at that time need to add some of the meat juice back into the shredded beef so that it doesn't get to dry. Serve with you favorite BBQ Sauce

Cooked Pinto Beans to feed 150 people

20 cups of sorted Pinto Beans, add 11 quarts of water, put into a large roaster pan and cook until beans are good and tender. Start out at 350 then turn down to 250 and cook all day.  Season with salt and pepper. I like to add green chili, onions and salsa season to give it a hotter flavor. Or you can add a couple of ham hock or 1 lb of cut of bacon. All is wonderful.

DRYING TABLE FOR FRUIT & VEGETABLES

Fruit leather

Wash fruit thouroughly, drain well, halve and pit. Measure fruit halves. For every cup of fruit add 1 tablespoon honey and 1/2 tablespoon lemon juice. Heat slightly in large kettle, then whirl in blender until smooth or put through food grinder.

Spread thick fruit puree on plastic wrap about 1/8 inch thick. Lay clean nylon netting over fruit if you are drying outside leave it off if you are using dehidorator. Whe leather feels firm to touch and is fry in center, peel ruit leather in one piece from plastic wrap. Place leather on a clean sheet of plastic wrap and roll up, plastic wrap and all into scrool-like package. Store in an air tight container.

To cook, dried fruits, soak in hot water until tender. For dried vegetable, soak 20 min. in 6 to 8 times as much water as dried material. Both fruits and vegetables should be simmered in the water used for soaking do not boil. If sugar is used, add it at the end of cooking process. Use in your recipes

CANNING

Pinto Beans (Bottled)

Wash and sort beans. Put into each quart 1 cup of pinto beans and 1 teaspoon of salt add boiling water. Process in a pressure canner at 10 lb. for 60 min. You could add seasoning to your beans before adding water. (chili seasoning, onion flakes etc)


Peach Syrup
may use any fruit that you might have or would like as a syrup. Good for using up your older fruit.

1 qt peaches (puree in blender) or more depending on how much you want to make
Measure the amount of the puree and add an equal amount of sugar, plus 2 tablespoons of lemon juice. Place in a large kettle and cook over medium heat and stir often to avoid scorching about 20 min. Pour into clean hot jars and seal. Water bath for about 20 min. or 10 min at 5 lbs with a pressure canner. The mixture well set to a soft jell when cool.

Canned Pumpkin Bread

Use your favorite recipe. Pour batter into greased wide mouth jars, filling them half full with batter. Bake 325 for 45-50 min. When done remove one jar at a time from oven. Cleaning edge place on lids and screw ring on firmly. It will seal as it cools.

Any cake or brownie recipe may used. Just vary cooking time for each. Wonderful to make ahead and given away for Christmas gifts.

Apple Butter

16 cups of thick apple pulp
1 cup vinegar
8 cups sugar
4 teas. cinnamon

This is good to use your older bottled apples. Puree in a blender or food processer. Combin all ingredients. Cook until mixture remains in a smooth mass when a little is cooled. (about 1 1/2 hours ) Stir often to prevent scorching. Pour into Jars seal while hot. Process in Hot water bath 20 min or in a Pressure canner 5 lb. or 5 min.

Canned Margarine

For two pints:

Place 2 lbs of margine (your favorite brand) in a rather small kettle. Melt slowly over low heat until it is all bubbly. Let it simmer for 5 min. DO NOT BOIL. Have 2 pints sterlized by placing in a heated oven. (turn oven off or keep at a very low temp. 250 degrees to keep them hot and dry until needed) Pour the hot margarine into hot jars. They should be full, make sure there is no margarine on rim of jar. Wipe rim with a clean wet cloth and put the new hot lid on the bottle and tighten ring. Set on paper towel or terry towel to cool. After you know it has sealed and is cooled it can be put in frig for a short time and turned often and it will not looked so separated. This will keep for several years. (Corn oil margarine preserves better than other and is better for you.)

BOTTLED PIE FILLINGS

Mince Meat

2 1/4 lb. beef-boiled and ground 8 tsp. cinnamon
4 qts. apples, chopped 4 tsp. salt
1/2 pint suit, chopped or 1/4 lb butter 1 tsp allspice
5 pt. raisins 1 tsp mace
2 qts. sugar 1 tsp cloves
1 pt. molasses 4 tsp nutmeg
6 pt. apple cider vinegar Juice of 6 lemons
2 graded lemon rinds
Combine all ingredients and simmer at a low temperature for about 1 hour. Seal in jars or will keep in a jar in a cool place for some time. Process for 20 min. at 10 lb pressure. Alice Despain


Apple Pie Filling

4 cups of sugar
1 cup of corn starch
2 teas. of cinnimon
1/4 teas. of nutmeg
1 teas. salt
10 cups water
3 tbs. lemon Juice Opt.

Cook until thick and bubbly. Put raw apples in quart jars and fill with syrup. Makes 6 to 7 quarts. Waterbath for 20 min. or Pressure 10 min at 5 lb.

When you have peeled and sliced your apples and are waiting to put in jars add salt to your water to keep them from turning brown. Paula Hunt

CANNING TABLE FOR MEAT

A pressure cooker is recommended for precessing all meats as it gives a greater degree of safety. no not add liquids to meat packed raw. Pack meats loosely and only to within 1 inch of top of jar.

CANNING TABLE FOR VEGETABLES

It is not recommended that you water bath your vegetables. It is much safer and quicker if you use a Pressure Canner for this process.

CANNING TABLE FOR SOUPS

Canning Table for Fruit

How to make syrup

Make syrup according to sweetness desired to finished product. Boil sugar and water together until sugar is dissolved. juice of the fruit may be used in place of water. Keep syrup hot but do not let it boil down.

Thin --1 cup sugar --3 cups water
Medium --1 cup sugar --2 cups water
Thick --1 cup sugar --1 cup water

SIXTY USES FOR VINEGAR

1. Arthritis tonic and treatment; 2 spoonfuls of apple cider vinegar and honey in a glass of water several times daily.
2. Thirst quenching drink; apple cider vinegar mixed with cold water.
3. Sagging cane chairs: Sponge them with a hot solution of half vinegar and half water. Place chairs out in the hot sun to dry.
4. Skin burns: apply ice chold vinegar right away for fast relief. Will prevent blisters
5. Add a spoonful of vinegar to cooking water to make cauliflower white and clean.
6. Storing cheese: keep it fresh longer by wrapping it with a vinegar-dampened cloth keeping it in a sealed container.
7. Remove stains from stainless steel and chrome with vinegar dampened cloth.
8. Rinse glasses and dishes in water and vinegar to remove spots and film.
9. Prevent grease build-up in your oven by frequently wiping with vinegar soaked cloth.
10. Wipe jars of preserves and canned food with vinegar to prevent mold-producing bacteria.
11. To eliminate mildew, dust and odors wipe down walls with vinegar soaked cloth.
12. Clean windows with water and vinegar.
13. Hardened paint brushes: put in boiling vinegar and wash in hot soapy water.
14. Clean breadbox and food containers with vinegar-dampened cloth to keep fresh smelling and clean.
15. Pour boiling vinegar down drains to unclog and clean them.
16. Clean fireplace bricks with undiluted vinegar.
17. An excellent all-purpose cleaner: vinegar mixed with salt. Cleans copper, bronze, brass, dishes, pots, pans, skillets, glasses, windows. Rinse well.
18. Make your catsup and other condiments last longer by adding vinegar.
19. To clear up respiratory congestion, inhale a vapor mist from a pot containing water and several spoonfuls of vinegar
20. Apple cider vinegar and honey ad a cure-all: use to prevent apathy, obesity, hay fever, asthma, rashes, food poisoning, heartburn, sore throat, bad eyesight, dandruff, brittle nails and bad breath.
21. When boiling eggs, add some vinegar to the water to prevent white form leaking out of a cracked egg.
22. When poaching eggs, add a teaspoon of vinegar to the water to prevent separation.
23. Weight loss: vinegar help prenent fat from accumulating in the body.
24. Canned fish and shrimp: to give it a freshly caught taste, soak in a mixture of sherry and 2 tablespoons of vinegar.
25. Add a spoonful of vinegar when cooking fruit to improve the flavor.
26. Soak fish in vinegar and water before cooking for a tender, sweeter taste.
27. Add vinegar to boiling ham to improve flavor and cut salty taste.
28. Improve flavor of desserts by adding a tough of vinegar.
29. Add a tablespoon of vinegar to fruit gelatin to hold it firm.
30. Add vinegar to your deep fryer to eliminate a greasy taste.
31. Steep your favorite herb in vinegar until you have a pleasing taste and aroma.
32. Use vinegar instead of lemon on fried and broiled foods.
33. To remove lime coating on your faucets; add vinegar to a cloths and rub off.
34. To make a good liniment: beat whole egg, add 1 cup vinegar and 1 cup turpentine. Blend
35. Apply vinegar to chapped, cracked skin for quick healing.
36. Vinegar promotes skin health: rub on tired sore or swollen areas.
37. Reduce mineral deposits in pipes, radiators, kettles and tanks by add vinegar to the system.
38. Rub vinegar on the cut end of uncooked ham to prevent mold.
39. Clean jars with vinegar and water to remove odor.
40. Avoid cabbage odor by adding vinegar to the cooking water.
41. Skunk ordor: remove from pets by rubbing fur with vinegar.
42. Paint adheres better to galvanized metal that has been wiped with vinegar.
43. Pets' drinking water: add vinegar to eliminate ordor and encourage shiny fur.
44. For fluffy merinque: beat 3 eggs whites with a teaspoon of vinegar.
45. Pie crust: add 1 tablespoons vinegar.
46. Half of teaspoon per quart of patching plaster allows you more time to work the plaster before it hardens.
47. Prevent discoloration of peeled potatoes by adding a few drops of vinegar to water. They will keep fresh for days in the fridge.
48. Poiltry water: add vinegar to increase egg production and to produce tender meat.
49. Preserve peppers: put freshly picked peppers in a sterilized jar and finish filling with boiling vinegar.
50. Olives and pimentos will keep indefinitely if covered with vinegar and refrigerated.
51. Add 1 tsp. vinegar to cooking water for fluffier rice.
52. Add vinegar to laundry rinse water: removes all soap and prevents yellowing.
53. After shampoo hair rinse: 1 oz apple sider in 1 quart distilled water.
54. For a shiny crust on homemade bread and rolls, just fefore they have finished baking, take them out, brush crusts with vinegar, return to finish baking.
55. Homemade sour cream: blend together 1 cup cottage cheese, 1/4 cup skim milk and 1 tsp vinegar.
56. Boil vinegar and water in pots to remove stains
57. Remove berry stains from hands with vinegar.
58. Prevent sugaring by mixing a drop of vinegar in to cake icing.
59. Cold vinegar relieves sunburn.
60. Marinate tough meat in vinegar overnight to tenderize.

HOME REMEDIES

Kidney Cleanser

Juice of two lemons
1 tablespoon of Natural Apple Cider Vinegar
Enough water to equal 1 quart

For maintenance you should drink the full recipe about once per month. If you have a kidney stone you should make this recipe multiple times and drink all that you can get down for three or four days. It is supposed to dissolve kidney stones. Here again, it is food nothing wrong with drinking all you want.

Cough Syrup

This cough syrup takes care of sore throat with the first dose. You can take anytime you feel like you are getting sick. As you can see it is just stuff you have in the kitchen so it really wouldn't matter how much you take. You can also buy the Ntural Applecider Vinegar at Bashas in Taylor.

1/4 cup honey
1/4 cup Natural apple Cider Vinegar
1/2 cup warm water
1 tsp. cayenne pepper
1 tsp. ground ginger

Mix altogether. Refrigerate. Use 1 or more tablespoonsful. This works great for sore throat, upset stomach and the flu. It has a little bite but isn't bad.


Water Purification
Here is the water to chlorine bleach ratio:
2 drops per quart
2 drops per liter
4 drops per 2 liter
6 drops per 3 liter
8 drops per gallon
1/2 tsp. per 5 gallon
2 TB per 55 gallon

Ear Medicine
1/2 oz pure alchol
1/2 oz glycerine

Mix together, put in a bottle with a dropper. When ready to use warm slightly and put 2 to 3 drops in ear.

Mustard Poultice
1 tsp dry mustard
1 egg
1 tsp soda

Add enough flour to make a paste of spreading consistency. spread between 2 thin cloths and leave on for 2 to 3 hours

Modern Version of Pine Gum Salve

2 cups olive oil
3-4 oz raw pine gum
3.5 oz beeswax

Place all ingredients in top of double boiler, Cook over simmering water for about 2 hours. Strain through cheesecloth (about 3 layers). Pour into containers. Let cool, cover and label.

Some recipes require the sap to be melted and strained before it is combined with the oil. but it seems to be an extra step - why not just infuse the oil with the sap and strain it all at once.


Old Time Recipe for Pine Gum Salve (Pioneer)

This salve is good to heal sores and keep them from getting infected and it will draw out infection. it is good on sores on animals and for cows' udder, very healing

1 cup mutton tallow
1 cup sticky pine gum
1 stick camphor gum
1 oz carbolic acid

Melt mutton tallow, sticky pine, and camphor gum together. Stir to mix well. Remove from heat and add carbolic acid. Stir and cool. Put into jars

Cough Syrup

This is a natural cough syrup recipe you can make at home. And it is made from ingredients you likely have in your own household, perfect for the next time someone in your family has a sore throat.
Combine 2 tablespoons of honey with 1 tablespoon of lemon juice. If you prefer a flavored cough syrup (or if your kids do!) you can add 1 teaspoon of frozen fruit concentrate to the mix. Makes a single dose.

MIX-IT-YOURSELF BEAUTY TREATMENT

INEXPENSIVE BABY WIPES

You need: 1 roll of Bounty paper towels (cut in half and remove center, a serrated kitchen knife or a hacksaw works well), a container that will hold the paper towel half roll and fit all the way to the bottom (3 quart cylinder from Rubbermaid fits the cut jumbo roll of Bounty perfectly). Mix 1 cup warm water with 1 T. each baby oil and baby bath. Pour over the paper towels and after it has soaked in add one more cup warm water. For the jumbo roll increase the ingredients by 1/2, 3 cups of warm and 1 1/2 T of baby bath and baby oil to each half roll. We have saved lots of money on these and really like them. They are also great for in the car clean-up. Plus I think that it would be easy to store the ingredients for a long period of time.

ROMAN BATH OIL

1 cup corn oil (Romans use sesame or olive oil)
1 tablespoon of any liquid shampoo
1/2 teaspoon oil of rose, geranium or you favorite perfume or cologne

Pour oil, shampoo and scent into a bottle, leave shaking room. The shampoo breaks the oil into million of fine globules that cling to you seven million open pores. Just 2 tablespoon of this mixture in the tub of good warm water does wonders for dry skin.

TOOTH POWDER

Put one and a half cup of salt in your blender and turn it on high. Then turn it off and shake the container. Whip some more until it is absolutely pulverized into a fine, fine powder. Add a pound of bicarbonate of soda (plain old baking soda). Shake the blender and whip or until it's all mixed. Put half of the mixture in a jar. Add to the half left in the blender 1/8 oil of cloves. Blend some more OHHH what an aroma. Add 1/8 oil of wintergreen to the jar. Shake until well mixed. You have two differnt flavors to brush your teeth.

BATH SALTS

mix fine founds opsom salt, 1/2 cup rubbing alcohol, 1/2 box rit, 1/2 cup glycerin, 2 to 3 oz of cologne. Mix well. Leave in the pan to dry an hour or so, mixing every once in a while. Put in decorative containers to be use by you or you can give as a gift.

MIX-IT-YOURSELF CLEANERS

GENERAL HOUSEHOLD CLEANER
1 tablespoon Ammonia
1 tablespoon liquid detergent
2 cups water

Mix together and use for general cleaning. Put in spary bottle for touch-ups.

GLASS CLEANER
1 pint rubbing alchol
1 tablespoon ammonia
1 tablespoon liquid ditergent

Put ingredients in a one gallon bottle. Fill with water. For ease in use, transfer small quanities to a spray bottle as needed. Use on windows and mirrors.

WINDOW CLEANER
1 cup vinegar
1/2 cup ammonia
1 gallon of water

DRAIN CLEANNER
Dry mix:
1 cup baking soda
1 cup table salt
1/4 cup cream of tartar

Store in container. To use put 1//4 cup in drain, add 1 cup water. Note cleaning bubbling action. When bubbling has stopped run water through drain.

DRAIN CLEANER
Pour 1/2 cup baking soda down the drain, followed by 1/2 cup of vinegar. Then stop up the drain and let those two substances react on each other for awhile. Finnally, unstop the drain and run plenty of hot tap water.

AJAX
Put salt and baking soda on a cloth. Baking soda solution will clean and deodorize all types of surfaces. Use dry soda to scour difficult spots. It will not scratch.

TOILET BOWL CLEANER
Staright bleach about 1 1/2 cups and a toilet brush.

Apache Nature Food

I will give you this exactly like it was given to me. Some of the plants I know what they are and where they are and some I am not sure.
Walnuts: Grow wild and used often in cooking
Acorn: A real survival food. Used for many things.
Juniper Berries: Boil and eat like raisins
Pinon Nuts: Really great nature food
Grass Nuts: (Papago Lily, Wild Onion) The bulb is boiled and eaten
Squaw Bush: Berries are dried and ground for juice and stems are chewed for headache medicineOther Plants used for Food
Wild spinach: Pick the leaves and clean it about 3 to 4 times. Boil and when done starin it and rinse it again. Squeeze out and put in balls until all is squezed out. Fry in shortening and salt
Narrow Leaf Yucca: Pick the blossom them clean and rinse it. Boil it until tender and soft just like sprout. Vegetable food.
Agave (Century Plant): (Mescal) The agave stalk and root can be roasted and the inner part eaten.
Stawberry cactus: (Porcupine Bedgelog) The fruit is edible and it makes good jelly.
Prickly Pear: (Megenta Blossom) The fruit is adible and it maks good jelly.
Sunflower: Edible food. The seeds are mixed with roated corn and eaten.
Milk Weed: The sap used to remove warts.
Greasewood: Leaves boiled into a tea and used for medicine for colds.
Manzanita: The berries are edible
Aspen: Inner bark made into medicine....health tea
Wild Grapes: Especially god for wonderful jelly.
Yucca Fruit: (Apache Banana) Yellow when ripe. May be picked and allowed to ripen. Edible
Cattail: Take shortening or lard and mix the fluff fromt the cattail until you get a nice thick poulice. Good for burns. I know that this works because my Grandmother Porter use it.

MAKE SURE THAT YOU KNOW FOR SURE WHAT THE PLANT IS AND WHAT IT LOOKS LIKE BEFORE YOU USE IT. DO YOUR HOMEWORK TO BE SAFE.

Apache Nature Food

Ok, you may think this a bit extreme, but then on the other hand it might be something good to put into that memory bank somewhere. I will write the recipes exactly like it was given to me.

Apache Main Dish

Acorn Stew

Boil 2 pounds stew meat (venison or what you have). Add salt. When done, remove meat from the juice and put into a bowl. Now pound the meat between grinding stone until all is pounded on. Now using your fingers tear apart all pounded meat into small pieces. Into a enamel pan or glass dish sprinkle 1 cup ground up acorns. Mix well with juice, stirring with enamel spoon or wooden spoon. (Aluminun or stainless steel will turn food purple).

Beef Jery Tamale (or Venison Jerky)

Use dried beef or deer meat. Pound it until soft and then fry it with shortening and salt (1 tsp.) Make the dought with flour, salt and warm water. Knead and roll in balls about the size of palm. Pat it out and put in fried beef jerky, cover it with the dough. Put the tamale in boiling water for about 40 min. (Add chili to meat if desired).

Baked Bread

Put flour in bowl (about 8 cups). Add salt (approximately 2-3 teaspoons and baking powder about 1 tablespoons) Add warm water and knead until soft (approximately 15 min.). Have grease in pan. Throw bread in pan.Turn over so grease is on both sides. Bake for 20 minutes at around 400. Then turn bread over and bake another 15 minutes or so, until done.

Indian Fry Bread

Put flour in bowl (approximately 9 cups) Add salt (approximately 2 teaspoons and a tablespoon of baking powder). Add some powdered milk and about 1/2 cup shortening or melted oil. Roll into small ball and flatten out and fry.

Saguaro Fruit

An edible fruit that grows wild. Sometimes called a wild wheat (tl-oh-nghai). Can be used as yeast.

Tortillas

Bowl of flour (about 8 cups) About 2 tsp. salt. Approximately 1 tablespoon baking powder (some make them without baking powder) Add warm water and knead until nice and soft. Flatten out and set on grill or large heavy skillet and brown on both sides.

Indian Corn

Fresh Roast Corn

Take corn as it comes out of the field. Leave some of the husks on, take some off, and throw it into open bonfire or fireplace. Turn it or roll it over until done (keep turning). Eat it with salt or plain or with butter and salt.

Barbecued Corn

Barbecue the corn (like above) and then take the busks off and then take the corn off the cob and let it dry in the sun and store it when all dry. Use it for stew or with beans or just plain with fat. Sometimes it is good with ground acorns, also soup bone.

Corn Nuts

Dry soft white corn roasted over open flame in a skillet. Add salt. Add shortening (small amount) and stir occasionally until golden brown.

Corn Mush

Roast dry corn and grind it. Add salt into boiling water (a little shortening in also). Add ground corn a little at a time blending until mushy. Eat for cereal with a leiitl milk or rich milk like half and half. Also can be used for fried mush after it sets.

Parched Corn

Dry Sweet corn on the cob. When dry shuck off. Soak in salt water for 24 hours (1/2 cup salt to quart of hot water). Soaking is a must. Fry in hot oil. Cor will pop yellow. This is sold as "Crazy Corn" in the stores.