And the cracklin corn bread! I remember my G Grandmother eathing fresh lard on bread. I was disgusted. Then about 7 years ago I spent a month in Scotland. I found some of MacFarland relatives (probably 10 cousins - but hey - still relatives). They still cook everything in lard just like my 104 year old GGrandfather did (what cholesterol?). I saw one of the old ladies spreading lard on bread the way we use margarine. My friends here in MN are from Sweden. According to him the people in the couintry over in Sweden do the same thing. ----- Original Message ----- From: "sharon brown" <[email protected]> To: <[email protected]> Sent: Saturday, February 12, 2000 10:09 AM Subject: Re: [TNWASHIN] Molasses Making Time > I watched Grandpa kill hogs. Jim and Idy Leach made cracklins out behind > the store. I can smell them now. > Would I have enough nerve to watch a hog killing now...doubt it. > > -----Original Message----- > From: rose haun <[email protected]> > To: [email protected] <[email protected]> > Date: Saturday, February 12, 2000 9:52 AM > Subject: Re: [TNWASHIN] Molasses Making Time > > > My grandma made molasses by herself, applebutter and peach butter and > applesauce and i pounded that churn stick up and down > many atime on the front porch. I hated that cause the churn crock was > big as i was but loved to eat that white butter and drink that cold > buttermilk from the spring house and steal her favorite little > "tommytoe" tomatos and eat them dirt and all<grin> how about home made > sauerkkraut? Sure beat the taste of the store version. Pickles and > relish and that yellow relish > with the corn in it that was hot and eaten with beans.Her pickled green > beans were yummy too. > > >