THE FREEDOM WAY
(Page 23 of 26)
"For lunch, I warmed up the beans and polished them off
with a glass of milk and a slice of bread. You'd like my
bread . . . it is 100 percent whole wheat and no fooling;
heavy and dark, with a rich nutty flavor. It's the kind of
'swarzbrod' the poor peasants of Europe had to eat while
the nobility ate cake. But you'll remember that the
peasants lived long and heartily while the aristocrats lost
their teeth and their heads at an early age.
RELATED CONTENT
"A family of rabbits has been making free with my cabbage
since early spring and I decided this would be a good time
to reduce their numbers. I set a snare.
"For supper, I took half a cup of soy grits, which I make
by grinding them coarsely through my coffee mill, a pinch
of salt and some salt pork drippings for added flavoring,
and boiled the mixture in the simmer-cooker to make a
thick, rich soup - very like old-fashioned split pea soup.
A slice of bread, a cup of mint tea, and a dish of
raspberries and milk filled me up.
"Afterward, I cooked up a batch of whole wheat cereal with
bits of salt pork from which I had fried out most of the
grease. When it was thick and done I poured the mixture
into a pan to cool and set overnight, to make a variation
of scrapple
WEDNESDAY
"I was up bright and early and sure enough, there was a
cottontail about three-quarters grown in the snare. I
killed it with a quick rap on the back of the neck and cut
his head off with a heavy knife, saving all the blood I
could in a tin can. This blood, mixed with ground cereal or
soybeans makes fine catfish bait and I like to have a can
of it buried in the cool mud by the spring where it keeps
quite a long time.
"The head I carefully split in two with a long ear for a
handle on each side. Then I buried both pieces in my
compost heap for a use I will tell you about later.
"I skinned and cleaned the rabbit, cut it up and wrapped it
in a damp cloth to store in my food box in the spring. I
like to have all the animal heat well cooled before I cook
it.
"For breakfast I had a bowl of whole wheat cereal with
molasses and milk, and a cup of molasses coffee.
"For lunch, I cut some of the scrapple into half-inch
slices and fried them brown and crisp with a slice of salt
pork. A glass of milk and some wild salad greens went with
it.
"For supper, I fried the two back legs of my rabbit, ate a
bowl of wild salad greens, a slice of bread and finished
off with a cup of mint tea and a dish of raspberries and
milk.
THURSDAY
"Breakfast: two slices of toast, a slice of salt pork fried
and drained, and a cup of molasses coffee.
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