Chow Chow
Lilly Mae Rickerson Neese
June 3, 1888 to Sept. 17, 1981
North Fulton County, Ga.
Submitted by: Lisa Redd
5 Pints cabbage, chopped
5 pints green tomatoes, chopped
1 pint onions, chopped
9 green peppers, chopped
½ cup salt
3 pints vinegar
4 cups sugar
2 Tbsp. Mustard seed
2 Tbsp. Celery seed
Combine cabbage, green tomatoes, onions and green peppers, with salt. Let stand 3 hours and then drain.
Combine vinegar, sugar, mustard seeds and celery seeds. Let stand 3 hours.
Combine cabbage mixture and vinegar mixture in large non-reactive pan and bring to a boil, cook for about 5 minutes or until cabbage turns translucent, place in sterilized jars and seal. Process in hot water bath, for 10 minutes.
Monkey Cake
Myra C. Riley
Submitted by: Daughter Pauline (Polly) Mazariegos
4 packages buttermilk biscuits or unbaked dinner rolls
1 ½ sticks margarine =3/4 cup
1 ¾ cup sugar
1 ½ teaspoon cinnamon
1 tablespoon Kings syrup (any type syrup can be used)
add pecans or walnuts if desired
Shake in to grease bunt pan ¾ cup sugar and 1 ½ teaspoon cinnamon, to coat pan. Quarter packs of biscuits, shake into pan, dropping nuts as you go, set aside. In saucepan bring ¾ cup margarine and 1 tablespoon Kings syrup and ¾ cup sugar to boil. Pour over biscuits and nuts. Bake at 350 degrees for 45 minutes. Invert onto plate, cool slightly and serve warm.
Note added by: Rita Redd
Monkey Cake recipe was probably used years ago using dough rather than canned biscuits. The simple ingredients would have been available in most kitchens.
Valentine Treats from the past:
My grandmother truly enjoyed her sweets and she was also good at making them. In her very old and tattered “Joy of Cooking” cookbook from 1946. She has made a lot of positive notations on one of her favorite recipes for cookies called “Rocks”
Rocks
Helen Easom Melson
Aug. 16,1921 to Dec. 26, 2000
Born Pittsburg KS.
Contributed by: Lee Thatcher
Sift 1 cup sugar
Beat until soft 1 cup butter
Add the sugar gradually, blend until creamy.
Beat in one at the time 3 egg yolks
Add: 1 teaspoon vanilla,
1 teaspoon cinnamon,
½ teaspoon cloves
Dissolve:1 teaspoon soda in 1 ½ tablespoons boiling water
Add these ingredients to the butter mixture.
Sift before measuring: 2 ¼ cups bread flour
Sift a little or the flour over: 1 cup broken nutmeats, 1 cup chopped raisins or dates, ½ cup chopped citron.
Add the rest of the flour to the batter, stir in nuts, raisins and citron.
Then whip until stiff 3 egg whites and 1/8 teaspoon salt.
Fold egg whites into the batter. Drop from a teaspoon well apart onto a greased sheet.
Bake Rocks in a moderate oven, 375 degrees for about 12 minutes.
Note added by: Lee Thatcher
Since this is a very old recipe, it may not be necessary to use bread flour nor to sift it. Also in question is the necessity of dissolving the “soda” into the boiling water. However we can try to follow her recipe to the letter and see how it goes. If anyone makes this with a little modernization, with great results let us know.
History tidbit on citron:
Little was wasted in Grandma’s Kitchen. When oranges, grapefruits were eaten and lemons used, the peelings were saved to use as citron in other cooking. The peels were laid in the sun to dry.
Liver Mush
Alice Ione Clayton Wood
Oct.9, 1899 to July 22, 1970
Atlanta, Ga.
Contributed by: Lisa Redd
1 & ½-2lbs. Pork Liver
1 lb. Pork Chops
1 cup cornmeal and flour mixed
Dash of red pepper
Salt and Pepper to taste
Cook liver and pork until fork tender, then mash with potato masher. Add all ingredients together, mash and pour into pan and cook 30 to 45 minutes in 350 degree oven.
Watermelon Rind Preserves
Lilly Mae Rickerson Neese
June 3, 1888 to Sept. 17, 1981
North Fulton County, Ga.
Contributed by: Lisa Redd
4 lbs. Watermelon Rind (White Part only)
5 oz. Sack of lime (Calcium Hydroxide if brought from druggist)
2 oz. Ground Ginger
2 Lemons
8 cups sugar
Spices if desired
Dissolve the lime in 2 gals cold water. Cut rind into small pieces of uniform shape and size. Soak overnight in lime water. Drain and rinse through 2 changes of cold water and soak in clear water for 3 hours. Add the ginger to 1 gal water, then add rind and boil 20 minutes. Add sugar and sliced lemon to 3 qts. Fresh water. Bring to a boil, add rind and if desired add cinnamon, allspice and cloves to taste. Cook until it is clear and tender. Pack in clean hot jars and seal immediately.
The following recipe was on every Hershey Cocoa can when I was a very young girl (Which seems forever ago). I always tried to master the recipe. I mixed up a batch and we ended up eating it with a spoon. The next time I made a batch, I boiled it forever. My younger brother Terry and my father Glenn had great fun, beating the pan against a tree to remove the brick of chocolate. A brick it was, it didn’t even break. At the time I cried, now it is a funny memory.
Chocolate Candy
Contributed by: Rita Redd
3 cups sugar
2/3 cup Hershey Cocoa
1 cup condensed milk
¼ cup margarine
1 tsp. Vanilla
Mix sugar, cocoa and condensed milk in heavy boiler, bring to a boil. Reduce heat but allow to continue to boil until 1 drop of mixture dropped in a cup of cold water forms soft ball. Remove from heat, add margarine and vanilla. Beat mixture until slightly cool, pour into buttered pan. Cut into squares when completely cooled.
Pound Cake
Marguerite “Pete” Neese Cox
Aug. 14, 1911 to Feb. 23, 1993
North Fulton County, GA.
Contributed By: Lisa Redd
1 cup buttered flavored Crisco
¼ cup oil
3 cups sugar
6 large eggs
1 cup milk
4 cups plain flour
¾ tsp salt
1& ½ tsp. Vanilla
Preheat oven to 350 degrees. Cream your Crisco, oil and sugar 5 minutes until sugar dissolves. Add eggs one at the time and mix well after each. Add salt and vanilla flavoring. Alternate milk and flour ending with milk. Add yellow food coloring if desired. Mix thoroughly. Grease and flour tube pan. Bake at 350 degrees for 75 minutes.
Published U. S. Legacies February 2004
- Log in to post comments