Recipes from Grandma Caywood
(Henrietta Elizabeth Moore Caywood, 1862 - 1941)

Didn't she notice she's standing in the irises??

Butter Beans

1 package dry butter beans, cleaned

Soaking overnight is optional.  Season with salt and pepper.  Cook slowly in soft water in a covered pot with the lid ajar at first.  Cover later.  Do not stir, but toss while cooking.  When they are tender, add a pint of half and half to them and a large pat of oleo, simmer for a while.

Gingerbread Cookies

1/2 cup sugar
1/2 cup molasses
1/2 cup butter or lard
1 egg
1/2 cup sour milk
1/2 teaspoon soda
2 cups flour
1 teaspoon ginger
pinch of salt
1/2 teaspoon cinnamon

Only the ingredients are listed.

Hickory Nut Cake

1 cup sugar
1/2 cup butter
2 cups flour
2 teaspoons baking powder
2 eggs
1/2 cup sweet milk
1 cup chopped hickory nuts

Only the ingredients are listed.

Cornstarch Cake

Whites of 6 eggs
1 cup butter
2 cups flour
1 cup cornstarch
2 cups sugar
1 cup sweet milk
1/2 teaspoon soda
1 teaspoon cream of tartar

Only the ingredients are listed.

Cream Cake

1 cup sugar
1 cup sour cream
1/2 teaspoon soda
2 cups flour
2 eggs
pinch salt
milk

Beat sour cream and sugar together.  Beat eggs together lightly with a little milk with a pinch of salt.  These are the only directions for the cake, but please finish it in the usual way.

If you have recipes from our ancestors, please e-mail them to me at ScotStout@aol.com.

Updated 30 Jan 2014.

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