Home-made Lard

When we think about pigs, we think about hams and bacon, sausage and pork chops, but there’s much more!  One of the most valuable products that my kitchen gains from our pigs is home-made lard. The fat received from the butcher needs to be processed or “rendered” to make lard.   There are two different … Read more

MFF Boiled Rice Pudding

A basic and delicious old-fashioned rice pudding that requires only 5 ingredients, found in most kitchens. If you’re looking for simple recipes to help teach a young daughter beginning cooking skills, this will work well.

Sweet Potato Pie

Dania prepared this Sweet Potato Pie for Thanksgiving and it is delicious. Ingredients 1 (1 pound) Sweet Potato 1/2 c. Butter (softened) 1 cup White Sugar 1/2 c. Milk 2 Eggs 1/2 teaspoon Ground Nutmeg 1/2 teaspoon Ground Cinnamon 1 teaspoon Vanilla Extract 1 (9 inch) Unbaked Pie Crust Directions Boil sweet potato whole in skin … Read more

Canning on the Farm

When many think of “canning” they think of making some jelly or putting away some green beans, but canning is much more important and extensive than that on a self-sufficient farm.  Vegetables, fruits and meats can all be canned for year-round use, and it’s largely become a lost art as people turn to electric freezers … Read more

MFF Homemade Hot Cocoa

Makes 1 gallon of delicious hot cocoa: Start with 2 Cups of Boiling Water in a 2+ gallon pot. Add 2 Cups Sugar. Add 2 Cups Unsweetened Cocoa Powder. Add 1/2 Teaspoon of Salt. Mix and boil until smooth with no lumps. Add 1 Gallon of Milk. Cook until hot. Add 2 Tablespoons Vanilla. Serve with marshmallows or whipped … Read more

Butchering, Part 2: Killing & Dressing Cattle

Tools Needed Where much meat is prepared for use on the farm it will be best to provide such tools as are necessary for the rapid prosecution of the work. A 7-inch curved skinning knife at, an 8-inch straight sticking knife, a 14-inch steel, a 28-inch meat saw, a candlestick scraper, and an ax are … Read more

Butchering, Part 1: Selection & Preparation of Animals

In the selection of animals for meat health should be given first consideration. No matter how fat an animal may be nor how good its form, if it is not in perfect health the best quality of meat can not be obtained. If suffering from fever or any serious derangement of the system, the flesh will … Read more

Causes of Spoilage

The art of canning was discovered more than a [two] hundred years ago by a Frenchman named Appert.   About 70 years later another Frenchman, Pasteur, proved that foods spoil because of the growth of very small plants, or microorganisms, of various kinds, such as yeasts, molds, and bacteria.  These small organisms are looked upon … Read more

Why Can Fruits and Vegetables?

[box] To make ourselves healthier and better nourished To provide a pleasing variety of succulent, tender young fruits and vegetables throughout the winter to save food which otherwise would go to waste [/box] The chief fault to be found with many American dietaries is that they contain too large a proportion of manufactured foods, such … Read more