Foods and Recipies

Many of you  have reminded me that I promised to include an article about early foods every now and then. I do hope that you will not be disappointed in today's selection. As you read this, please remember that our early ancestors did not have access to refrigerators, microwaves or even stoves with ovens. For many even cooking utensils were scarce.

Many folk chose to build their homes near a river, creek or stream of water.  The only problem with this was that Indians and other folk traveled by following established waterways. Conflicts resulted. The death of Daniel Boone's son, James, is but one example.  James Boone was killed by Indians because he camped near a well traveled stream in present day Lee County, Virginia. Soon frontier homes were built further away from streams resulting in water having to be carried for all household needs. 

James Boone's Marker

Regardless of who we are or how long one has worked in research, there are some things that always comes to mind as we add flesh to those proverbial "bones" of genealogy. One of my regrets is that I never thought to ask my maternal grandmother, Ruth Elizabeth Dofflemyer Lilly, how she managed to carry the water her family needed from a spring about one-half mile away from their home.  You see, my grandfather worked away [N&W Railroad] to pay for their farm leaving her to take care of their home, the farm and three young children composed of a set of twin boys and an elder son who all had been born within sixteens months. Basically she had a toddler and two babies who could not walk and were in diapers. She also had a cow and chickens that needed water...how she ever manage to do this by herself is beyond my comprehension. I do know that my grandfather was away from home for months at a time.  

Native American Food Preparations

The animals on the North American continent were different than those the early settlers had been accustomed to in Europe.  Native Americans taught our ancestors how to trap and prepare wild game.

MEATS

[Note:  It is best to clean all wild meat outside the home.]

Pheasant

Birds - Clean birds and leave as whole as possible.  Run stick through bird and roast before fire.

Groundhog

Ground Hog should be fat. Skin and remove innards. Par-boil in water until tender. Remove from the water, then sprinkle all over with salt and pepper.  Bake before a fire or in an oven until done.

Opossum

Opossum are cooked like Ground Hog.  This is a greasy meat - eat only a small amount or it will make you ill.

Raccoons

Raccoons are skinned, cleaned then par-boiled in plain water with plenty of red pepper.  When tender, remove from the pot.  Add salt and pepper.  Bake before a fire or in an oven until brown.

Rabbit

Rabbit - Skin and clean two young rabbits, cutting them into pieces.  Let stand overnight in a mixture of one half vinegar and one half water to which onions, thyme, parsley,salt and pepper have been added to the soaking mixture. When ready to cook, remove rabbit from the liquid. Rinse and dry, then fry on all sides.  In a skillet, brown a chopped onion in about two tablespoons of flour, then add two chopped tomatoes.  Let "smother" well before adding about one quart of beef stock or spring water. Bring to a boil and add rabbits, then simmer one hour or more adding more salt and pepper if needed.

Squirrel

Squirrel - Singe a freshly killed squirrel by putting the squirrel into a fire until it's fur is singed or burned away.  Today, this can be accomplished by holding a tightly rolled lit newspaper beneath the squirrel.  Wash squirrel carefully scrubbing off all hair. Remove innards.  Wash squirrel again. Rub with lard inside and out. Cook until done.  A cornmeal gravy is made from the drippings of the fried squirrel.