Volume I, No. 2, Winter 1973


by Sarah

The wind can nip around your heels rather coldly in these hills. It finds a way under coats, mittens and all our devised protections, chilling even the blood in your veins. On such a chilly day nothing warms the heart (as well as the nose, fingers, and toes) like a sumptuous piece of pie or cake served warm from the oven with a steaming hot drink. With a welcome like that is it any wonder that Ozarkian cooks have made a name For themselves?

Since winter is the time for butchering, recipes that use meat are practical as well as delicious. Marie Smith, one of our staff member's grandmother, gave me this recipe for mincemeat. It makes more than enough for a few pies, so can the rest while it is hot.


2 lb. lean meat - cooked
1 lb. raisins -seeded
3 cups apples
1 tablespoon cinnamon
1/2 tablespoon cloves
1 1I/2 tablespoon allspice
1 tablespoon salt
1 1/2 cups white sugar
1 1/2 cups brown sugar
3 cups Fruit juice - tart, or syrup off pickled peaches, cider, apple juice

Mix chopped fruit and ground meat. Add rest of ingredients. Cook all together for 15 minutes.

In the winter is seems that the opportunities for socializing and visiting with you neighbors come more often. It's always nice to have something good to eat when folks stop in. This candy recipe, by Mrs. Ina Harrill, is just what the occasion calls for. Mrs. Harrill told us, "This candy recipe has been in my family since 1800. It was brought here by my great grandmother Margaret Curry.

Mother's Best Candy

1 cup milk
1 cup white syrup
3 cups white sugar
1 cup black walnuts
pinch of salt

Boil till you can make a ball in cold water. Take off stove and stir till cool. Add nut meats and make into a small ball. Take large nut meats and mash in on ball. This is very simple and good.

Mrs. Harrill also shares this recipe with us.

Snow Ice Cream

2 cups milk
2 eggs
1 1/4 cup sugar
2 teaspoons vanilla

Mix well together. Add snow until it thickens.

This next recipe was sent in by Mrs. Esther Griffin. She said, "I especially remember we had large hickory nut trees that always had good nuts. My mother made many of these cakes for school lunches and after school snacks."

Hickory Nut Cake

1/2 cup lard *
1 1/2 cup sugar
1 cup milk
2 cups
Flour 2 eggs
2 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1 cup hickory nut meats

* (you may substitute butter or shortening if you have no lard)

Bake in a moderate 350-375° oven. Cool the cake. Use any boiled icing. Sprinkle icing generously with hickory nuts.


Copyright © 1981 BITTERSWEET, INC.

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