Go to the pond and catch as many frogs as you can. After killing them, cut off their legs. Skin the legs and sprinkle them with salt and pepper. Dip the legs in butter and fry in hot fat until golden.
4 cups beans
1/2 pound salt pork
1 tablespoon salt
4 tablespoon molassess
1/2 tablespoon mustard
Soak the beans over night, drain, cover with cold water and simmer until tender when pierced with a darning needle. Drain, pour one half of beans into a bean pot.
Add salt, molasses and mustard. Score top of salt pork and place on top of beans; add remaining beans and cover whole with boiling water.
Cover bean pot and bake in slow oven eight hours. Uncover last hour of cooking.
Many people also add a small onion.
To score pork, cut the pork rind into small squares.
Run a needle through soft walnuts and cover with strong brine of salt and water. Let stand in the brine for a week, draining off every day and covering with fresh brine. Drain and wash the walnuts, cover with vinegar, boil ten minutes, add a bag of spices, cover closely and keep in cool place for three weeks.
Bag of spices: mix four tablespoons each of whole cloves, peppercorns, mace, celery and mustard seed.
2 1/4 cups of sugar
2 cups milk
1/3 cup butter
1/8 teaspoon cream of tartar
2 teaspoons vanilla extract
Melt the sugar in a heavy pan with the milk. Add the butter and cream of tartar. Bring to a boil and simmer until bit hardens when dropped into cold water. Add vanilla and pour into a shallow buttered dish. Mark out squares and let sit for 2-3 hours. 60 pieces.
Make an infusion of 8 cups boiling water and a quart and a half of loosely packed horehound leaves and stems. After steeping for half hour, covered, strain.
Toss out leaves and stems.
To this brew add:4 cups sugar
1 1/4 cups dark cane syrup
1 1/4 tablespoons butter
Cook in heavy pan until a small bit hardens when dropped into cold water. Skim off the scum. Pour into one large or several small buttered pans, scoring the top before the candy sets. Cool.
Cut chicken into pieces, dip in buttermilk, sprinkle with salt and pepper and dredge in flour. Fry in very hot deep fat. Drain on brown paper.
Give the roast of beef a good rub all over with coarse salt and pepper. Place, bone side down, in a pan and roast in a medium oven for 20 minutes to the pound.Pudding:
2 cups flour
1 teaspoon or so of salt
2 1/2 cups milk
To the flour and salt add the eggs in a well in the middle of the flour. Combine until it is pasty, then add the milk, all the while stirring.
After the roast is done, remove it from the pan and drain all but a bit of the juices.
Pour the pudding into the pan and put in a hot oven for about half an hour.
Serve with the roast meat and the drippings from the pan.