This page was updated: 01/31/2008 E-mail the Webmaster with questions or comments about this Web site.
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PARLANCE PUBLISHING
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Looking Back In the days of our grandmothers or great grandmothers, “smoke houses” were usually somewhere near the kitchen, for this is where cured meat was kept. Hams, for example, were cured by a process that included hanging the ham in a cool place for a week or ten days. After being sufficiently hanged they were placed in a large tub to be thoroughly rubbed two or three times with a mixture of salt, molasses, and saltpeter. And then, after about three days, the hams were soaked for three weeks in a strong brine. After the brine treatment, the hams were soaked for eight hours in cold water, then hanged to dry for a week prior to being smoked over slow hickory coals for five days. It was lengthy and involved, but well worth the effort to have good ham for as long as it lasted. Syrup-making Time Calls for a Delicious Pie To those who lived in the country and tried to live off the land, opening a can of sugar cane molasses or syrup was once a common thing, something done as soon as the last bit was used from a can. If there was rock sugar formed on the side and bottom of the can, this was melted, a bit of hot water added, and this delicious-tasting syrup was used for a super special treat …that of making a molasses pie to be served slightly warm. Beg or borrow, even buy enough real sugar cane molasses to make a ‘lassie pie. It will be a real treat for children and grownups. Molasses Pie 4 eggs, beaten
separately
1 cup sugar Mix sugar, flour and nutmeg and add half the molasses, stirring until sugar is dissolved. Add well-beaten egg yolks; stir. Add rest of molasses, butter and broken pecans; mix well. Pour in raw pie shells and bake in 325 degree oven until center barely shakes. Cool out of draft. |
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This page was updated: 01/31/2008 E-mail the Webmaster with questions or comments about this Web site. This site has been visited
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