Friday, July 6, 2012

cookbook & estate sales & ...

The wife and I have been going to Estate Sales of late. You see a lot of stuff that nobody wants. You see stuff that people should want, but it has been left behind to be pawed over by strangers: things like: old family photos, cosmetics in the bath room, clothes of all sizes, a book collection with questionable titles - you get the idea. But what we enjoy the most ( I think it is we ) is looking at the houses.
Some are old - some fairly new. We were in a 3 floor house last year that was amazing with lead glass stained windows. We were told that the grandchildren use to roller skate in the attic (3rd floor) - big room.
Today we ended up in a 1970s single story ranch type house with over 5300 square feet of space and a 4 car garage plus guest house and more. In the kitchen was a built in BBQ cooker, right there in the wall with a chimney going out the ceiling....briquets, the whole shooting match. it was quite a house.
We bought two things today. One was a bottle. Green glass with the words American Bicentennial on the bottom side and Corsicana on the other. one side with an eagle and 200 & an American flag -- the other side says: "Texas First oil Well" with the oil derrick on the bottle. These are not painted on - but actually part of the glass bottle. the top takes a cork to close. I love this bottle. oh, on the bottom are words CHATTANOD GLASS CO 75 YEARS
The wife found a loose leaf cookbook: Navarro County Sesquicentennial Cookbook 1836-1986. It is your local cookbook with recipes from the locals. Thought it would be fun to have since it has recipes from people we know.
Pay Attention Now - This is exactly how it is found in the book.
Page 215
2 c sugar 1 T. flour
2 T. cocoa 1 c. milk or water
Mix ingredients together and cook until thick. Pour over Mama-made biscuits and serve.
History: This recipe came from my great-grandmother. Daddy was raised eating this; I was raised eating this; I raised four children eating this; now they are raising their children on this. I know of four generations.
Nell Crum
Gather your pees 'bout sun down. The folrin day, 'bout leven o'clock, gowge out your pees with your thum nale, like gowgin out a man's eyeball at a kote house. Rense your pees, parbile them, then fry 'em with sum several slices uv streekt middlin, incouragin uf the gravy to seep out and intermarry with your pees. When modritly brown, but not scorcht, empty intoo a dish. Mash 'em gently with a spune, mix with raw tomaters sprinkled with a little brown shugar and the immortal dis ar quite ready. Eat a hepe. Eat mo and mo. it is good for your genral helth uv mind and body. It fattens you up, makes you sassy, goes throo and throo your very soul. But why don't you eat: eat on. By Jings. Eat. Stop? Never, while thar is a pee in the dish.
History: This was found in an old church cookbook. Fropm the 1800's and published in 1879 in "Housekeeping in Old Virginia".
Peggy Garner
couple more:
Select the number of wieners you plan to serve. Cut in half each weiner, leaving one end intact. Place strip of cheese and thinly sliced onions inside each wiener. Wrap a strip of bacon tightly around each wiener. Place all wieners in shallow pan or Pyrex dish and cook at 350 degrees until bacon is done.
Elizabeth Slater
KING RANCH CHICKEN (I knew it had to be in here, page 113)
that's nuff for now.   Y'all keep the faith now;  Y'hear?

No comments:

Post a Comment