It was a breath-taking view from the top of the rock, with layers of mountains fading away into infinity. The rock isn't visited much anymore, but it is a natural site worth visiting-if you don't have a fear of heights. The girls thought it was a great 'venture.
We have some more feedback about the chinquapins. Marilee Bibb says that her chinquapin tree has many burrs on one branch, but only one nut per burr. Jack Clark of Cleveland, TN, grew up in Raleigh County and doesn't ever recall seeing a chinquapin burr with more than one nut in it. Could it be that there is more than one variety? The chinquapins that I remember had a fuzzy husk with a long tail-and one nut in it. Hope someone can enlighten us!
Our friend Don Norman makes pies from scratch! He baked a pie one time for a church dinner, and went to get a knife to cut it. When he came back, there were five women examining his pie. One of them asked, "Did you make this pie crust?" He answered innocently, "Why, yes, doesn't everyone?"
We have too many recipes to print in one column, so we'll have to space them out. Ray McCune wanted a recipe for salt-rising bread that didn't start with potatoes. This sounds like a good one. Be prepared though-the starter will have a distinctive odor when it starts working. My sister Susie started to make some salt-risin' bread one time, and it smelled so bad she threw it out!
GRANDMOTHER BYRD'S SALT RISING BREAD
For the starter:
One cup milk
1/2 cup cornmeal
One tablespoon white sugar
One teaspoon salt
Heat the milk, stir in sugar, cornmeal and salt. Place in a jar and put in a warm place (or in a crock pot) with hot water in it. Let it set overnight or until it begins to foam. You can hear the gas escaping when it has fermented enough. The bubbles may take as long as 24 hours to form. Do not continue until the starter foams. It will begin to smell like salt risin' as it ferments.
For the sponge:
Two cups warm water
Two cups all purpose flour
Two tablespoons white sugar
Three tablespoons shortening
1/2 teaspoon baking soda
One tablespoon warm water
Six cups all purpose flour
When the starter is bubbly, it is time to make the "sponge." Place the starter in a medium-size bowl. Stir in two cups warm water, two tablespoons sugar, the shortening, and two cups of flour. Beat thoroughly. Put the bowl in a warm place to maintain an even temperature of 105-115 degrees. (I put mine in a gas oven-the pilot light keeps it about the right temperature. Cover and let rise until light and full of bubbles. This takes about 2 1/2 to 3 hours.
Dissolve the baking soda in one tablespoon warm water and combine with the sponge. Stir 5 1/2 cups flour into the sponge, kneading in more flour as needed. Knead dough for ten minutes or until smooth and manageable. Cut dough in three parts. Shape dough and place in three greased loaf pans. Place covered pans in a warm place until it rounds to the top of the pans.
Preheat oven to 375 degrees, bake for ten minutes, reduce temperature to 350 and bake for about 20 more minutes, until golden brown.
Contact Alyce Faye Bragg at alycef...@citlink.net or write to 2556 Summers Fork Road, Ovapa, WV 25164.