Handout #1. PIONEER RECIPES
1 pint whipping cream
Place cream in jar with cookie cutter. Shake until butter forms. Using a wooden spoon remove buttermilk from butter. Salt lightly.
CHANT FOR CHURNING
Come, Butter, Come (rest)
Place on a stick and cook over the open fire until heated though.
Roll in cinnamon sugar or eat as is.
3/4 C. milk
Combine milk, water, eggs, lard and salt in a mixing bowl.
2 rabbits, skinned, cleaned, cut into pieces
Place meat pieces in a kettle or large saucepan and just cover with water. Add a tsp. of salt and 1/8 tsp. pepper. Cover kettle and cook over low heat until meat is tender.
Drain off liquid and set aside. Remove meat from bones. Discard bones. In a large skillet melt butter and lightly fry onions. Stir in parsley. Measure the liquid drained from kettle. For each cup of the reserved liquid add 1 1/2 Tbs. of flour to skillet mixture. Add a Tbs. at a time and mix well.
Add the reserved liquid slowly, stirring constantly. Bring to a boil. Drop meat pieces into boiling mixture and continue to cook for 15 minutes.
HICKORY NUT CAKE
1 C. butter, softened
Cream butter and sugar until fluffy. Add egg yolks one at a time. Beat mixture well after each addition. In a separate bowl combine flour, salt, baking pow. and spices. Add to liquid mixture alternately with milk. Add nuts. beat egg whites to stiff-peak stage and fold into batter. Pour batter into well greased 9x5 loaf pan. Bake, 350* oven for 1 hours.