Pioneer Recipes

Mormon Johnnycake

2 eggs, beaten

2 cups buttermilk

2 tablespoons honey or molasses

2 cups cornmeal

1/2 cup flour

1 teaspoon soda

1 teaspoon salt

2 tablespoons butter

Beat eggs until light. Add buttermilk and honey or molasses. Combine dry ingredients and stir into batter along with melted butter. Pour into buttered dripper pan and bake at 425° F. for about 20 minutes. Cut into squares.

Honey Candy

2 cups honey

1 cup sugar

1 cup cream

Combine all ingredients and cook slowly to a hard-ball stage. Pour onto buttered platter. When cool enough to handle, grease hands and pull until a golden color. Cut into pieces.

Pioneer Lettuce Salad

1 head lettuce

1 cup heavy cream

1/4 cup vinegar

1 teaspoon sugar

1/4 teaspoon salt

Cut lettuce into wedges or shred. Whip cream and blend with vinegar, salt, and sugar. Serve over lettuce.

Rice in Cream

3/4 cup uncooked rice

1 teaspoon salt

4 cups milk

1/2 cup sugar

1/2 teaspoon almond extract

1 cup heavy cream, whipped

Cook rice and salt in milk over boiling water until rice is soft and mixture is thick (about 1 1/2 hours). Add sugar and almond extract. Chill, then stir in whipped cream. Can also be served with berries.

Molasses Candy

1 1/2 cups molasses

3/4 cup sugar

1 tablespoon vinegar

1 tablespoon butter

1/8 teaspoon soda

1/8 teaspoon salt

Combine molasses, sugar, and vinegar and cook to a hard-ball stage.

Add butter, soda, and salt; remove from heat and stir until soda is blended, then pour onto greased platter. When cool, pull between greased fingertips until white and stiff. Cut into pieces.

Illustrated by Arlene Braithwaite