When I look back at the way we used to eat, it's a wonder anyone survived. My mother used to make us a chopped up, still-warm slightly hard boiled egg, drizzled with butter- cholesterol city, but it sure tasted good! There'd be a jar sitting on the stove for grease from cooking, bacon fat, that would be reused. Butter, mayonnaise, no one knew about the risks we were putting ourselves under. Yeah, the southern idea of cooking vegetables till they were a pretty unappealing, over-boiled mess, was made more palatable by adding a chunk of fatback. Or topping with bacon crumbles. Potatoes in many fried forms, or in potato salad, with mayo. Deviled eggs with mayo. As for fresh vegetables, in summer we'd have the sliced cucumbers and onion, with vinegar, and a few ice cubes sitting on top to keep it cool and crisp. Or the southerner's idea of a salad- torn iceberg lettuce, pieces of tomato, and chopped onion, and the ever-present mayo, which left that pink "soup" in the bottom of the salad bowl. Radishes were eaten by themselves- and cut into 'roses' for company. Celery was for stuffing with cream cheese at Thanksgiving, or putting in the turkey dressing. Carrots were usually cooked, with butter and brown sugar. Nobody thought to add them to the pink lettuceandtomato salad. Nancy ------- I was never lost, but I was bewildered once for three days. --Daniel Boone On Jan 11, 2007, at 10:08 AM, Bess Haile wrote: > You can really fool folks that you made beaten biscuits if you make > regular > homemade biscuits (the sort with baking powder and shortening cut > into the > dry mix) so long as you use lard instead of vegetable fat or butter > and you > roll them out thin. The lard will make the split nicely when you > make up the > ham biscuits and of course, your heart attack is sure to come later. > > Serious lurker drawn out by the smell of Virginia Ham > To subscribe, change options, or unsubscribe, please see the instructions at http://listlva.lib.va.us/archives/va-hist.html