wash and drain a batch of firm green beans Remove the ends and the strings. Use a large darning needle with heavy white thread and thread through the pod near the middle pushing them along the thread so they are 1/4 inch apart. Hang up the strings of beans in a warm well ventilated place to dry. They will shrivel and turn greenish gray. To cook in the winter time as the pioneers did ,cover with water and soak overnight.
Drain, renew the water and parboil slowly for 1/2 hours.
Drain again cook slowly with ham hock or salt pork until tender
Serve with Cornbread!!!
Next one I plan to try is this
1 quart milk or cream
1 1/2 cups of butter or lard
2 Tablespoons white sugar
1 teaspoon salt
1 Teaspoon cream of tartar
Enough flour to make a stiff dough.
Knead well and mold into neat small biscuts with your hands. Bake well and you have a good sweet biscut that will keep for weeks in a dry place. They are fine for a traveling lunch!!
written down in 1890