RECIPES
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HULLED CORN SOUP
4 qts. dry Indian corn kernels
      1 lb. dry red kidney beans
3 lbs. salt pork
                             1 qt. hardwood ashes

Put enough water in an old kettle to cover the corn. Bring to a boil; add corn and ashes. Cook about 20 minutes, stirring frequently. This loosens the hulls or shells on the corn. When the hulls slip off the kernels by working between the fingers, drain the water and rinse corn in cold water, working corn with the fingers to remove the hulls. drain and parboil; drain, rinse and parboil again. Repeat several times until the parboiled water looks clean and clear. (A handmade basket is traditionally used for this purpose.)

When corn is good and clean, place it in a large kettle or canner with clean water. parboil washed beans separately until water is colored; add both water and beans to the corn mixture. Cut salt pork into small pieces; add to the corn and beans. Be sure to use plenty of water because the corn will swell as it cooks. Cook 3 to 4 hours, or until corn is tender, stirring occasionally and adding water as needed. Makes 16 quarts of soup.

BAKED BUTTERNUT SQUASH

2 butternut squash, washed              4 tablespoons butter

4 tablespoons honey                            4 tablespoons maple sugar

salt &  pepper                                      nutmeg

 Place the whole squash on a baking sheet and bake in a moderately slow oven, 325 degrees, for about 1 hour or until a fork will pierce them. Remove from the oven, cut in half, scoop out pulp and seeds. Dot each half with 1 tablespoon butter and 1tablespoon honey; sprinkle each with 1 teaspoon maple sugar, then season each lightly with salt, pepper, and nutmeg. return to the oven and continue to bake in a moderately slow oven, 325 degrees, for about 1 hour and 20 minutes longer or until the flesh is tender. Baste occasionally with the honey-butter mixture that has collected in the hollow of each squash. To serve, cut the pieces of squash in half and spoon some of the honey-butter drippings over each. Makes 6- 8 servings.

CORN BREAD

3 quarts white corn                   1 lb. pinto or kidney beans
3 pints sifted ashes (preferably poplar)

Cooking utensils needed:
cast iron kettle (5 qt.)
                sifter for flour
aluminum kettle
                         dipper
wooden paddle
                         saucepan (2 qt.)
corn washing basket
                  2 dishpans
sifter for ashes

Fill cast iron kettle ¾ full of water and put on to boil. When water boils, put in and sifted ashes. Stir with paddle until well mixed. Boil for 10-15 minutes. Clean beans and put on to simmer in saucepan for approx. 1 hour.

 Test corn by putting in cold water and see if outer hull comes off. If it does, drain corn into sifter basket and rinse in tepid water until clean. Use towel to absorb water in corn. Grind corn in food chopper, finest grind, sift 2 or 3 times.

 Fill aluminum kettle /34 full, put on to boil. Drain beans when cooked, rinse twice. Pour into sifted corn flour. Mix with the paddle. Add boiling water until well-mixed (approx. 4 dippers full). Too much water it will get mushy, too little water – dough will get hard. Fill dishpan with cold water. Dip hands in cold water; then pick up enough dough, make into a ball then pat it into a smooth wheel about 2” thick, dipping hands in cold water as often as necessary to keep hands from sticking to the dough.

 Place wheel on wooden paddle and put into boiling water and cook approx. 50 minutes. Check every few minutes and separate wheel (which are standing) so they won’t stick. Wheels are done when they float.