posted on Sep, 6 2009 @ 10:37 AM
When you absolutely, positively must have it today and the local grocery store has been hit by a large meteor......
Cut away every little bit of meat from the fat. Melt the fat. Strain through several layers of cheesecloth to remove cracklins. Pour into small stone
crocks. Wait until it hardens before covering. If cooled it can be stored for 6 months.
1 egg/ 1/2C. flour/ 1/4t. salt. Beat egg with flour and salt until smooth. roll out until very, very thin. Cut into 4" strips, lay them out to dry in
warm air until they are very dry and stiff. Flour them and place them on top of each other. When ready to use, drop them into meat broth. Cook 25
minutes. If broth is not rich, add butter.
8 qts. peeled, cored, chopped tomatoes (about 4 dozen large)/ 1.5C. chopped sweet red pepper (about 3)/ 1T. salt/ 2 bay leaves/ 1 clove garlic
(optional). Combine first 4 ingredients and cook slowly 1 hour. Press through a fine sieve. Add the garlic if desired. Continue cooking until thick
enough to round up on a spoon (about 2.5 hours). Stir often. Remove the garlic. Pour hot into hot jars leaving 1/4" head space. Adjust caps. Process
1/2 pint for 45 minutes in boiling water broth. Makes 9 half pints.
Wash, scald, peel and core tomatoes. Cook until soft. Press through a fine sieve. Cook until thick. Stir often. Pour hot into hot jars leaving 1/4
inch head space. Adjust caps. Process 1/2 pints 30 minutes in boiling water bath.
Thoroughly wash and finely chop suet and render in a steam heated tank; 1000 parts of fat, 300 parts of water, 1 part potassium carbonate and 2
stomachs of pigs (or sheep). The temperature is raised to 113F. After 12 hours (under the influence of the pepsin in the stomach) the membranes are
dissolved and the fat is melted and rises to the top of the mixture. After the addition of a little salt, the melted fat is drawn off, left to cool
(so as to allow the stearin and palmitate to separate) and then pressed into bags by a press. 40-50% of solid stearin remains, while 50-60% of fluid
oleopalmitine is pressed out. The "oleo oil" is then mixed (with 10% of its weight) with milk and churned and salted. It is now margarine. As you
might imagine it is very high in cholesterol.
1.5# bruised ginger/ 20# sugar/ 1 dozen lemons/ 1# honey/ 20 gallons water. Boil the ginger in 3 gallons of water for 1/2 hour. Add sugar, lemons
(bruised and sliced), honey, 17 gallons of water. Strain after 3-4 days. Bottle.
About 35 parts crushed millet to which a little wheat flour is added. Place both in a large kettle. Pour about 400 parts water in, stir well, and boil
3 hours. After it sits for 1 hour the lost amount of water is renewed and the boiling is continued for another 10 hours. A viscous mass remains in the
kettle which is spread on large tables to cool. After it is perfectly cool, it is stirred with water in a wooden trough and left to ferment 8 hours.
This pulp is sifted, mixed with a little water and after an hour the braga (champagne) is ready. Tastes a little sweetish at first but gets more
sourish in time. Fermentation begins only in the trough. Braga is a liquid of milky turbidity and forming a considerable precipitate when left alone.
When shaken, it sparkles and a little gas escapes. Its taste is more or less acid but pleasant.
1 gallon clabbered milk (soured milk that's lumpy). Set on hearth or in oven after a meal as been cooked (leave the oven door slightly ajar). Turn it
around frequently and cut the curd in squares, stirring gently until about as warm as the finger will bear and the whey shows all around the curd.
Pour into a coarse bag and hang to drain in a cool place 3-4 hours (or overnight if made in evening). When wanted, empty it from the bag, coarsely
chop, add salt, pepper and sweet cream. Some mash thoroughly with cream. Others add sugar, cream and nutmeg rather than salt and pepper.
Almost Maple Syrup:
Peel 6 medium sized potatoes. Boil uncovered in 2C. water until only 1 cup water remains. remove potatoes for use any way you want. Stirring the
liquid until it reaches the boiling point, again, slowly add 1C. white sugar and 1C. brown sugar. Once this has dissolved entirely, take the pan off
the heat to cool slowly. bottle and age at least 3 days before using.
Dry flakes of snow are best. Empty a can of evaporated milk in a large pot or bowl. (A similar amount of dry milk reconstituted with about half the
usual amount of water will do as well). Add 2T. sugar/ 1/8t. salt/ flavoring of choice to taste. (For mocha, add 2t. powdered instant coffee and 1t.
powdered cocoa-flavors 1qt. ice cream). Quickly stir in fresh snow until mixture is the consistency and taste you want.
4 gallons of warm rainwater in an open cask with 1 gallon of common molasses and 2qts. yeast. (a lot, I know). Cover the top with thin muslin and
leave in sun 3-4 weeks. Cover at night and when it rains. If cider can be used in place of rainwater, it will only take 1 week to make. (Because of
the amount of yeast needed, I prefer to make apple cider vinegar but include this here for the more adventurous).
Young, tender roasting ears. Cut grains close to the cob. Wash grains thoroughly. Remove grains from water without disturbing the starch on the bottom
of the pan. After starch "sets" drain water from pan and place pan in the sun to dry the starch thoroughly. When dry, starch may be used to thicken
gravies, for diaper rash treatment or for starching clothes.
3/4# potatoes/ 1.25C. boiling water/ 4T. white sugar/ 1/5t. salt/ 1.5C. cold water/ 1/2oz. yeast cake. Peel, dice and boil potatoes until tender. Mash
in some water. Add sugar, salt and col water (enough to bring total volume to 3.75C). Let this cool until tepid. Add yeast cake to 1C. warm water.
After 10 minutes, stir dissolved yeast in the potato mixture. Let stand overnight in warm, draft-free place. It's ready to use in the morning. Stir
well. Pour off 1C. for saving starter. Use in place of store bought yeast for recipes requiring yeast.
16oz. cornstarch/ 8oz. baking soda/ 5oz. tartaric acid. Mix thoroughly and put through a sieve several times. Place in glass jars and store in a dry
place. Makes 2 quarts.
Beat 3 egg yolk. Add 1t. dry mustard, 2t. salt, 1/8t. cayenne, 2T. sugar, 2T. vinegar, 3 egg whites stiffly beaten. Cook in a boiler until thick,
stirring well. Should be consistency of cream. Cool thoroughly and place in glass jars.
1oz. each of sassafras, allspice, wintergreen and yellow dock. 1/2oz each wild cherry bark, hops and coriander. 3qts. molasses. Pour boiling water
over all the previous ingredients and let it set for 24 hours. Strain and add 1/2 pint yeast. Let set another 24 hours. Bottle.
Both black and green tea (and now "white" tea) come from the same stalks. Green tea is made by steaming and drying. Black tea; the leaf is fermented
before drying. Pekoe is made from the tips of young shoots. Use only fresh boiling water since water which has been boiled long loses flavor. Steep no
longer than 3-5 minutes because extended steeping extracts the tannin. Contains approximately 30 milligrams caffeine per 8oz. cup (coffee is about 50
1oz. borax/ 1/2oz. camphor. Combine and powder finely. dissolve in 1qt. boiling water. Use when it cools.
Compound spirits of ammonia (about 2T. in a basin of water). Wash with this solution.
Dilute a little bromo chloralum with 8 parts water. Gargle (ok to swallow a few drops).
Mix 1oz. sulfur/ 1qt. water. Shake every few hours and saturate head every morning with the liquid. Takes about a week to be effective.
Hand lotion (for chapped hands):
Scrape beeswax in a small wide-mouthed jar until nearly full. Add small piece of mutton tallow and fill with olive oil. Place in a warm spot. When it
is melted, add 12 drops otto of roses (or other scent). Cap. Use as necessary.
Hot alum and water. Boil until all the alum is dissolved. Apply solution to all cracks, closets, bedsteads and wherever insects are found. Not
poisonous to people.
Empty 13oz. lye in an iron or stoneware (not aluminum) pot, containing 2.5pts. COLD water. Stir with stick or wooden spoon. Lye dissolves quickly and
water becomes hot. Set aside. Take 5# CLEAN grease, tallow, lard, drippings (free from salt-no bacon drippings) and melt in any pan. Allow it to
settle and pour in porcelain (or iron) kettle. Let cool to tepid. When lye water and grease are about the same temperature (to touch of OUTSIDE of
kettle), pour lye water into grease in a small stream, very slowly. Add 1/2C. Borax, 1/4C. ammonia. Stir until mixture is thick like gravy and honey
colored. Pour into molds. Let stand in cool place overnight or 12 hours. Cut into bar shapes. Let dry for a day or so.
You can wash your hair, body, clothes, anything with lye soap. I rinse with vinegar when using lye soap. Makes hair squeaky clean and shiny.
Tobacco and spirits of camphor decoction rubbed in closets. Can place decoction on a piece of paper and place in closets.
Gather flowers in summer. Gather leaves and bark in the spring. Gather roots in the spring and fall. Clean carefully before drying and make sure they
are crisp before storing. To dry: spread on screen (air must flow through), dry in hot sun 3-4 days. To store: crush into powder and place in jars.
Roots: Wash carefully, slice, allow plenty of time to make sure they are thoroughly dry. Seeds: Dry on thin cloth or paper towel, turning often. Store
in tight containers. All must be dry or they will mold. Must be sealed tight to keep out mice and worms.