kappydell

a nutrition guru from the 60s (adelle davis) (a Phd in nutrition) wrote a cookbook in which she recommended saving all bones, leftover food bits, etc in the freezer then cooking them into a soup stock when enough accumulated. She also recommended putting vinegar into the stock liquid to help leach out the calcium into the broth. If you can find a used copy of her cookbook, "lets cook it right" it is interesting reading.

I must admit, it is hard not to laugh at some of these things!! I am reminded of the story about the child who asked grandma to make chicken for supper, and when she did, exclaimed in surprise...."Who put bones in the chicken?" He had never had anychicken other than mac nuggets.....OY VEY!!!

hey now...! frog legs are mighty tasty! Only thing I have not been able to bring myself to try was the home made caviar from the salmon eggs. The russian lady who made it marinated it in vodka....sounded good, but I could not get past the texture...only thing I could not bring myself to try, so far.

yay! i must qualify! I go the the bent can room at the local cannery so many times the clerk and I are on a first name basis...and swap recipes!

How about: your spouse doesn't even ask anymore what you used in the recipe being taste tested...?

...you actually have collected recipes for rodents, bugs and such...?

Hominy Made with Builder's Lime

8 cups dry dent corn

3/4 c hot builder's lime from lumber yard or DIY outlet

water

Put corn in large non-reactive pot (enamel or glass) with water to cover plus 2 inches over top of corn. Stir in the lime. Bring to a boil, and boil 45 minutes. Stir often to avoid sticking, and add water to keep corn covered. When skins of corn start to slip off, rinse corn in colander, rubbing kernels to remove the skins and lime residue. Rinse the cooking pot well, return clean corn to pot and cover with fresh water.

Cook another 2-3 hours until done. Eat as is, can or dehydrate.

oh crabby, that would be ever so much nicer in the wall than critters! the house i rent is over 100 yrs old and it has all the creaks, groans, and quirks. hubby hates is, but i luv the root cellar (real stone walls), summer kitchen (storage area, albeit hot) and the huge garden area (50x75) i just hope i get a chance to plant it!

let me know if any spooks answer your mysterious taps....

for those wanting to cache ammo, these things hold an awful lot, if you can handle the weight!

you might try utilizing the between the wall studs idea by storing in a pvc pipe capped at both ends. make them floor to ceiling height, small enough to fit in the wall and set them on end. should hold a fair amt. of grains, beans, etc in mylar.

saves burial, which is the other trick. only glue down one end cap, tamp the other on snug enough to hold but loose enough to pry off. not waterproof unless you seal both ends, but sturdy enough and fits in skinny places well. you might cauk the loose end with some nice soft silicone cauk for waterproofing...

oh, sorry pixie, Im glad you liked it too. I collect such bits and pieces of how-to-do-it-the-old-way stuff, have been at it for years. Nice to see someone else can use it...

Amd a big smile and wave to brimichelle...didn't know if anyone else would like that type of thing...but I have a big, fat, gee-whiz file of oddements like that, that I thought were cool. Glad to help out.

EARLY AMERICAN MILK PAINT – HOW TO MAKE IT

Milk Paint was the pioneers’ answer to latex paint. It bonds with wood, cloth or crockery with tenacity, dried to a plastic like finish, waterproof and washes well, and was a very popular paint for canvas roofs on buildings, lasting up to 10 years in that application.

1. Thoroughy stir 2 quarts of builder’s lime or 3 qts of sifted white wood ashes into a

gallon of skim milk.

2. Stir in 1 gallon linseed oil

3. Add any desired coloring (otherwise it will be white).

4. Strain through cheesecloth or similar fabric to remove lumps or undissolved powder.

5. Must be used within 2 days. Will not outlast the best commercial paints, but will

outperform the cheap ones!

Why do you think so many houses were white, and barns red? Red was a cheap color for this paint (iron oxide otherwise known as RUST!).

ANOTHER COOL EARLY AMERICAN IDEA...HOW TO MAKE A CLOTH COVERING FOR A TRANSLUCENT WINDOW COVERING (in place of glass)

1. Use a lightweight cotton fabric like sheets or muslin. Tightly stretch them over a

wood frame and secure them.

2. Here is the secret...coat with clear varnish (or polyurethane if you have it).

3. If desired, secure another sheet to the other side of the frame and coat it too, for a

double-glazed window.

This coating lets in light, waterproofs the sheets, and makes a nice privacy window where you want light in but don’t care about the view, like a bathroom, or a tool shed.

hey Crabgrass you are so right. Learn to cook the basic stuff now, before you have to use it under advserse conditions. (Heck, you may hate the stuff, then what??) There is more to corn than cornbread, tho that is the first thing most folks try, as did I. But think about it...how 'bout cornmeal mush, then fried mush, polenta, parched, hominy, hoecakes, cornmeal pancakes, indian pudding (yummy), tortillas, taco shells, cornmeal gravy, cornmeal soup, cornmeal cookies, cornmeal pasta, or cornmeal dumplings (great with chili beans, with or without meat). Most of my recipes for these take no or very little flour, and taste just fine. Beans?? Don't get me started...of course the most interesting recipe I just found for beans was a clam chowder using lima beans instead of spuds. I'm trying in on Friday, it looks fascinating. Hope this gives somebody ideas on how useful corn can be, and they try it.