Tuesday, May 31, 2011

More Recipes from Marie: Cornbread for Young Poultry and Cottage Cheese

Continuing from last week, these are from my librarian friend Marie's family recipe book. Enjoy!

Cornbread for Young Poultry
Take three pints of sour milk or buttermilk, two large teaspoonfuls of soda dissolved in 1/2 cup of hot water and 1 tablespoonful of salt.  Stir well, then add 1 1/2 pints of wheat bran, three pints of fine cornmeal and four tablespoonfuls of melted lard.  Mix and pour into a dripping pan, bake one hour in a moderate oven.  When fed, moisten with hot sweet milk or water, and sprinkle with black pepper.

Cottage Cheese
Take good thick milk, place it on the stove.  When it begins to draw whey around the outer edge pour it into a colander or thin sack made of cheese cloth.  Care should be taken not to allow the cheese to scald too hard, as it will not then work up smooth.  When well drained, put it into a vessel, work it smooth with a spoon or a cheese mixer.  Salt to taste and stir in sweet cream to make as thin as desired.

I love these descriptions. Dripping pan, whey, work up smooth. Very visual!

We are all dragging after a wonderful weekend - finishing up yesterday with a pool party at my brother's. All went well until the end when  - well, let's just say I can't wait for the little one to be potty trained. He didn't go in the pool at least, though.

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