Sweet Potato Biscuit: (Old Style.)

Boil soft two large or four small sweet potatoes, mash smooth while very hot, free of strings and eyes, add a pinch of salt, then rub well through three cups of sifted flour. Rub in also a generous handful of shortening, then wet up soft with two eggs beaten very light, and sweet milk. A little sugar also if you have a sweet tooth–but only a little. Roll to half-inch thickness, cut out with small cutter, lay in warm pan, and bake brown in a quick oven.
Soda and buttermilk can take the place of eggs and sweet milk–in which case the sugar is advisable. Mix the soda with the milk–enough to make it foamy, but no more.

Salt Rising Bread

Scald a tablespoonful of sifted corn-meal, and a teaspoonful–heaped–of salt with a pint of boiling water, let stand ten minutes, then stir in, taking care to mix smooth, enough dried and sifted flour to make a thick batter. Damp flour will not rise. The batter should be almost thick enough to hold the mixing spoon upright–but not quite thick enough. Set the mixture in warm water–just as hot as you can bear your hand in. Keep up the heat steadily, but never make too hot–scalding ruins everything. Keep lightly covered, and away from draughts. Look in after an hour–if water has risen on top, stir in more flour. Watch close–in six hours the yeast should be foamy-light. Have ready three quarts of dry sifted flour, make a hole in the center of it, pour in the yeast, add a trifle more salt, a tablespoonful sugar, and half a cup of lard. Work all together to a smooth dough, rinsing out the vessel that has held the yeast, with warm not hot water to finish the mixing. Divide into loaves, put in greased pans, grease lightly over the top, and set to rise, in gentle heat. When risen bake with steady quick heat. Take from pans hot, and cool between folds of clean cloth, spread upon a rack, or else turn the loaves edgewise upon a clean board, and cover with cheese cloth.

To make supper-rolls,shape some of the dough into balls, brush over with melted butter, set in a deep pan, just so they do not touch, raise and bake the same as bread. Dough can be saved over for breakfast rolls, by keeping it very cold, and working in at morning, a tiny pinch of soda before shaping the balls.



Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Native                           Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4   c            Water
     2/3   c            White corn flour
     3/4   ts           Salt
                        Margarine or shortening
                        Sunflower seeds

  Bring the water to a boil.  Mix together the flour & salt.  Pour the
  boiling water onto the dry ingredients while stirring.  Continue to
  stir until the mixture becomes thick & uniform.
  Serve in a bowl topped with margarine & the sunflower seeds.

Alternative Hardtack Recipe

Wash your hands before starting.  Dust how many ever cookie sheets will fit in your oven and place them next to a table where you’ll do the work. Preheat the oven to 350 degrees.

With hands mix flour and water in a large bowl until the gooey mass doesn’t

stick to your hands (have a separate bowl of flour handy to add for this

purpose).  Do not coat your hands with Crisco to prevent sticking as this

causes problems with the final product.  Just deal with it.

Dust flour on a table surface and take the dough and knead it there until

leathery stiff (and your wrists begin to ache). Do the next parts steadily and without letup to prevent rising. Form dough into a rounded shape.

With rolling pin roll it out to 1/2-inch thick. Cut into 3-inch squares and place on the cookie sheets. With 3-tined fork, make hole patterns on one side. (I use a hard tack cutter with nails already in pattern – some tin sutlers

sell these – ask around the membership because maybe someone has one)

Place sheets in oven and bake each side of hard tack for 30 minutes at 350

degrees. Stack finished tack into a box and let set up for one day at which time they will gain the consistency of a brick.

Some people add a little salt to the dough but there is no historical

evidence for this. The salt makes it even harder but also attracts

moisture which will eventually ruin tack stored for a few months (and a lot

of mine is stored for a year).

A Recipe for Making Pemmican

A Recipe for Making Pemmican

Excerpted from: The Voyageur News, Winter 1998 (Vol. 21, No.4), North American Voyageur Council, Inc. A Recipe for Making Pemmican

Originally submitted by the Dooleys of Boise and printed in the Winter 1981 (Vol. 4, No. 1) Newsletter for Voyageurs

1 Batch = 3 1/2 pounds

4 cups dried meat – depending on how lean it is, it can take 1 – 2 lbs. per cup. Use only deer, moose, caribou, or beef (not pork or bear). Get it as lean as possible and double ground from your butcher if you don’t have a meat grinder. Spread it out very thinly in cookie sheets and dry at 180° overnight or until crispy and sinewy. Regrind or somehow break it into almost a powder.

3 cups dried fruit – to taste mix currents, dates, apricots, dried apples. Grind some and leave some lumpy for texture.

2 cups rendered fat – use only beef fat. Cut into chunks and heat over the stove over medium (or Tallow) heat. Tallow is the liquid and can be poured off and strained.

Unsalted nuts to taste and a shot of honey.

Combine in a bowl and hand mix. Double bag into four portions. The mixture will last for quite a while without refrigeration. I have eaten it four years old. It actually improves with age.

HINT: Vary the fat content to the temperature in which it will be consumed. Less for summer. Lots for winter. Not only is it good energy food for canoeing, but an excellent snack for cross country skiing.