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FirePlace Cookin




Source of Recipe


Hillybilly Cookin II






List of Ingredients









Instructions



1. Most anything able to be cooked in a skillet was done with a "spider".
   
2. This was a skillet with legs high enough to stand above hot coals drug out from the fire.
   
3. What they call dutch ovens would cook biscuits and the like. Pots was hung from a crane, gener'ly home made, driven into the side walls of the chimbley.
   
4. Sweet and irish pertaters was roasted, mostly by draggin out live coals and ashes and coverin the tater up.
   
5. You always punched small holes in the tater skins. Reckon all old folks recollect poppin corn.
   
6. We always roasted chestnuts like we did taters. Changin the subject, sort of, us young uns, when it got downright cold, wore holes in the floor, turnin round and round afore a hot fire.