A Culinary Genealogy

1 quart pea beans 1/2 lb. piece salt pork 1/3 cup sugar 1/3 cup molasses 1 tsp. salt 1 tsp. soda 1/2 tsp. dry mustard boiling water Wash and pick over the beans and soak them overnight in cold water. In the morning drain them and cover with fresh water. Simmer until the skins break. Put the beans in a bean pot. Score the pork and press on top of the beans where it will brown. Filling the pot three-quarters full, add the sugar, molasses, salt, soda and mustard. Cover with boiling water. Cover the pot and bake without stirring for 8 hours in a slow oven, 250 degrees. Keep beans almost covered with water. Remove the pot's cover for the last half hour of baking. -- Louise C. Siddons Greenn, "Aunt Lulu" 1885-1968 When Aunt Lulu married Uncle Al Bischoff, they were in their 70's. The newlyweds would make a pot of beans at the beginning of each week and be able to eat it throughout the week.

6 slices bacon 1/2 cup chopped onion 1 tsp. salt 1 tbsp. sugar 1 tbsp. flour 1 tsp. dry mustard dash of pepper 3/4 cup water 1/4 cup vinegar 4 cups sliced boiled potatoes 2 hardboiled eggs, quartered (optional) 1 whole celery root Wash celery root. Place in a pot and cover with water. Boil slowly until tender. When done, peel off the skin, slice and cube. While celery root is cooking, fry the bacon until crisp. Remove from the skillet and pour off all but 1/4 cup of fat. Add the onion and cook until lightly brown. Stir in salt, sugar, flour, mustard & pepper. Add the water and vinegar. Cook, stirring until thickened. Add potatoes, celery root, (eggs), and crumbled bacon. Gently mix all together. Let it stand over heat until warm. Can then be served hot (optimal) or cold (still very good). -- Louise C. Siddons Greenn, "Aunt Lulu," 1885-1968 "I have memories of the 4th of July at Aunt Lu's house. She would have fried chicken and German Potato Salad. W...