The wife and I have been going to Estate Sales of late. You see a
lot of stuff that nobody wants. You see stuff that people should want, but it
has been left behind to be pawed over by strangers: things like: old family
photos, cosmetics in the bath room, clothes of all sizes, a book collection
with questionable titles - you get the idea. But what we enjoy the most ( I
think it is we ) is looking at the houses.
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Some are old - some fairly new. We were in a 3 floor house last
year that was amazing with lead glass stained windows. We were told that the
grandchildren use to roller skate in the attic (3rd floor) - big
room.
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Today we ended up in a 1970s single story ranch type house with
over 5300 square feet of space and a 4 car garage plus guest house and more. In
the kitchen was a built in BBQ cooker, right there in the wall with a chimney
going out the ceiling....briquets, the whole shooting match. it was quite a
house.
=========
We bought two things today. One was a bottle. Green glass with
the words American Bicentennial on the bottom side and Corsicana on the other.
one side with an eagle and 200 & an American flag -- the other side says:
"Texas First oil Well" with the oil derrick on the bottle. These are not
painted on - but actually part of the glass bottle. the top takes a cork to
close. I love this bottle. oh, on the bottom are words CHATTANOD GLASS CO
75 YEARS
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The wife found a loose leaf cookbook: Navarro County
Sesquicentennial Cookbook 1836-1986. It is your local cookbook with recipes
from the locals. Thought it would be fun to have since it has recipes from
people we know.
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Pay Attention Now - This is exactly how it is
found in the book.
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Page 215
GRANDMOTHER WELCH'S COCOA
RECIPE
2 c sugar 1 T.
flour
2 T. cocoa 1 c. milk or
water
Mix ingredients together and cook until thick.
Pour over Mama-made biscuits and serve.
History: This recipe came from my
great-grandmother. Daddy was raised eating this; I was raised eating this; I
raised four children eating this; now they are raising their children on this.
I know of four generations.
Nell Crum
====================================================
A RARE RECIPE FROM A SLAVE
COOK
Gather your pees 'bout sun down. The folrin
day, 'bout leven o'clock, gowge out your pees with your thum nale, like gowgin
out a man's eyeball at a kote house. Rense your pees, parbile them, then fry
'em with sum several slices uv streekt middlin, incouragin uf the gravy to seep
out and intermarry with your pees. When modritly brown, but not scorcht, empty
intoo a dish. Mash 'em gently with a spune, mix with raw tomaters sprinkled
with a little brown shugar and the immortal dis ar quite ready. Eat a hepe.
Eat mo and mo. it is good for your genral helth uv mind and body. It fattens
you up, makes you sassy, goes throo and throo your very soul. But why don't you
eat: eat on. By Jings. Eat. Stop? Never, while thar is a pee in the
dish.
History: This was found in an old church
cookbook. Fropm the 1800's and published in 1879 in "Housekeeping in Old
Virginia".
Peggy Garner
==============================
couple more:
WIENERS SUPREME
Select the number of wieners you plan to
serve. Cut in half each weiner, leaving one end intact. Place strip of cheese
and thinly sliced onions inside each wiener. Wrap a strip of bacon tightly
around each wiener. Place all wieners in shallow pan or Pyrex dish and cook at
350 degrees until bacon is done.
Elizabeth Slater
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KING RANCH CHICKEN (I knew it had to be in
here, page 113)
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100 YEAR OLD VINEGAR PIE page
202
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that's nuff for now. Y'all keep the faith now; Y'hear?
mike