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March 07, 2004

Pone Bread And Other Recipes

Recipes from the 1964 Hyde County Cook Book

Pone Bread
(recipe of Mrs. Carroll Gibbs)

1 quart cornmeal
1 teasp. salt
1/2 cup sugar
2 cups molasses
1 cup flour
5 1/2 to 6 cups hot water
3 tbs. melted lard (or shortening)
May add 1 teasp. soda

Mix meal, salt, sugar and flour together. Add hot water and molasses slowly stirring continuously to prevent lumping. Add melted lard and mix well. Pour in a well-greased pan [I suggest a flat metal baking pan about 9" by 12"]. Cover tightly with heavy aluminum foil. Bake at 250 to 300 about 2 hours. Remove foil, continue baking 15 to 20 minutes or until firm. Brush over top while cooking with melted lard.

Pone Bread
(recipe of Mrs. W. W. Watson)

2 teasp. salt
4 cups corn meal
1/2 cup shortening
1/4 cup white sugar
1/2 cup flour
1/4 teasp. soda
1 pint molasses

Scald the above with 6 cups boiling water. Add l pint of molasses. Stir 15 minutes to get smooth. Pour in center of HOT greased pan (a tube pound cake size preferred). Bake in 325 oven 1 hour and 1/4. Leave in oven 10 minutes after heat is turned off. Take out, cover with damp cloth and let stand in pan 1 to 2 hours.

Wild Goose (Mrs. William S. Cann)

Wash inside and out. Dry. Sprinkle inside with salt. Do not brush with butter and do not baste (goose is fat and the added fat is not necessary). Pour off fat as it accumulates. If very fat, parboil for 20 minutes. Goose may be roasted in a brown paper bag to eliminate fat spattering. Fasten end. When 2/3 done, puncture 6 to 8 holes in top of bag and turn. Excess fat drains into roasting pan. A tart apple or white potato may be placed inside the bird to help absorb some of the wild flavor. Cook 6 to 8 lb. bird at 325 for 3 to 3 1/2 hours.

Smothered Canadian Goose (Mrs. William A. Miller)

Soak goose over night in salty water to remove wild taste. Cut goose off of breast bone and cut remaining goose up as you do chicken. Salt, pepper, and flour and brown in Crisco in waterless cooker. After it has browned, pour enough water to cover goose and put lid on. After it starts boiling, cut heat to low and cook slowly for about two hours.

Wild Ducks (Mrs. Iberia R. Tunnell)

Skin and wash the ducks thoroughly. Soak them for at least 10 hours in a pan of water with 2 tbs. of salt and 1 tbs soda for each gallon of water. This will draw out the gamy taste. You can be generous with the ingredients because washing [after soaking] in cold water will remove any salt or soda taste.
Now the ducks re ready to be cooked or frozen.

When preparing the ducks for the oven, slice apples, onions, celery, and carrots four ways and lightly stuff each body cavity. You don't have to close the opening, as the stuffing will be discarded. Its purpose is to absorb the strong flavor and add its own flavors to the meat. Place strip of bacon over breast. Wrap and seal air tight in heavy aluminum foil. Roast in a 325 oven for 2 to 2 1/2 hours. Because there is a wide variance in wild ducks, it's best to test for doneness at 1 1/2 hours. Salt the ducks when half-way done. Open foil, remove bacon and brown about 15 minutes.

Oyster Pie (Anonymous)

This is part of every Christmas dinner. Roll a rich pie crust thin and cut in strips. Take a quart of oysters and arrange in a casserole by putting a layer of dough and a layer of oysters until nearly full. Pour 2 tbs. bacon drippings over the top then add strips of dough to top casserole. Bake about 30 minutes in a moderate oven. Top should be golden brown and crust crunchy.

Bar-B-Q Shrimp (Mrs. Iberia R. Tunnell)

5 lb. whole shrimp
Cover with white vinegar
2 tbs. black pepper
1 tbs. red pepper
1 tbs. dry mustard
l tbs. celery salt
generous salt

Boil 25 minutes. Drain and allow to cool. Can be stored in refrigerator 7 - 10 days.

Posted by Bigwig at March 7, 2004 03:09 PM | TrackBack
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