THE FREEDOM WAY
(Page 22 of 26)
"I measured out one and three-fourths pounds of this flour
and stirred into it one level teaspoon of salt. Then I
crumbled the cake of yeast into a cup of warm milk, stirred
it up good and added another cup of warm water. This, mixed
with the flour, made a dough of good consistency. I then
set it aside to rise for twenty minutes.
RELATED CONTENT
"After scrubbing my hands, I rubbed them with a bit of the
salt pork, which I also used to grease two tins. Then
kneaded my dough good, dividing it into the two tins. There
was lots of life in the yeast, so I set the dough aside to
rise again and in about half an hour it was swelling over
the top of the tins. Meanwhile, I had the stove going to
get a good hot oven. It took about an hour to bake the
bread well done, with a nice hard crust, which I like.
"I soaked a cup of soy beans in water while I made bread
and when it was done, I put the beans into a crockery pot
with a tablespoon of molasses and a couple of strips of
salt pork and cut the stove down so it would simmer cook
the beans for the evening meal. I put in plenty of water so
they didn't need watching.
"For noon lunch, I had three thick slices of my fresh bread
and a slice of salt pork. I fried out most of the grease
and dripped it onto my bread. With a glass of milk, this
was very satisfying, but I took a walk down to the back
pasture afterward and ate a few handsful of wild
raspberries, which are beginning to ripen now.
"Since you won't let me use my garden sass, I also gathered
up some still tender leaves of lamb's quarters, some tender
wood violet leaves, some watercress, and a small bunch of
sour sorrel. These would be chopped up, drenched with salt
pork drippings and made into a very tasty salad.
"Half the beans, the salad, a cup of hot mint tea, and a
slice of bread spread with molasses made the evening meal.
I suppose I should have picked a saucer of raspberries and
eaten them with milk and molasses, but I didn't think about
it, so will have them later.
"The mint grows along the run-off from the spring and I use
a lot of it, and dry the leaves for winter. I like the tea
strong and straight, but sometimes I sweeten it with a
little molasses and sometimes I put in a pinch of crushed
sorrel leaves, which gives it a little tang like
lemon.
TUESDAY
"Breakfast consisted of a couple of slices of bread,
toasted lightly and smeared with a little salt pork
drippings, plus a cup of coffee. To make coffee, I put a
tablespoon of the blackstrap into a cup and pour boiling
water over it. Then I stir it up good and lighten it with a
little milk. Tastes about like postum, and now that I'm
accustomed to it I prefer it to the tannic acid solution
that used to give us heartburn and indigestion in the Navy.
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