Our Culture, Our Heritage
Blue Ridge Mountains
Albemarle County Home Demonstration Cookbook
Published 1956

Submitted by Julia Crosswell,  


Take a Pepper Salad

1 tablespoon gelatine - softened in 1/2 cup of water
1 pint cottage cheese
1/2 teaspoon grated onion

Mix together and mold in large green pepper. Slice and arrange on lettuce leaves.
Mary Thompson's Recipe


Mrs. Kyger's Blackberry Cake

3 eggs
1 cup sugar
1 cup blackberry preserves
3/4 cup butter
4 tablespoons sour milk
1 teaspoon soda
2 cups flour
1/2 teaspoon spice
1/2 teaspoon cloves
1/2 teaspoon cinnamon

Cream butter, add sugar and cream. Add one egg at a time and beat well between each addition; add preserves (jam may be substituted) and flour in which spices have been added and last add milk in which soda has been dissolved. Bake at 375 degrees for 35 to 40 minutes. This makes 2 thick 9 inch cakes.
Mrs. Milton Fray
Piney Mountain H.D.C.



Old Fashioned Pound Cake

1 dozen eggs
1 pound butter
1 pound sugar
1 pound flour
1 tsp. baking poweder (optional

Sift flour twice with baking powder if baking powder is used. Separate egg whites and yolks beating each until light, then beat same together. Cream butter and sugar together until light and puffy. Next all the egg mixture to butter and sugar. Last add sifted flour and baking powder. Beat all this together until light. Test this mixture when ready to bake by dropping a teaspoon of batter in water - if same stays on top of water it is ready to bake. Have wood heated cook range oven heated to 300 degrees. Heat and bake for one hour, turning same several times during cooking period. To know when cake is ready to remove from oven, test same with a wire cake tester. If cake mixture clings to tester, cook a while longer. Also line cake pan with some kind of nice paper before putting mixture in pan. This recipe was used by our grandmother, then our mother, now we often use this recipe.
Mrs. S.O. McCauley
Mrs. Esau Rose
Proffit H.D.C.



Grandmother's Bread Pudding 1864

1 quart sweet milk
Yolk of 5 eggs
Butter size of egg
1 pint fine bread crumbs
1 cup sugar

Beat egg yolks, add sugar and beat till very light. Add melted butter, milk and bread crumbs. (Raisins may be added). Pour into greased baking dish. Cook in moderate oven till done. Then pour this stiffly beaten whites seasoned with nutmeg and lemon and return to oven to brown. Serve with any kind of sauce desired.
Mrs. Milton Fray
Piney Mountain H.D.C.



Sweet Potato Pudding of 1828

1 pound cooked and peeled sweet potatoes
1 cup sugar
1/2 cup margarine, melted
6 egg yolks, well beaten
1 tablespoon lemon rind
1/4 teaspoon mace
1 cup orange juice
6 egg whites
1/4 cup sugar
1 tablespoon slivered citron

Rub the sweet potatoes through a sieve. Add one cup of sugar and margarine. Combine with beaten egg yolks, lemon rind, mace and orange juice. Beat the whites until stiff and fold carefully into the sweet potato mixture. Pour the pudding into a well greased 3-quart baking dish. Sprinkle with one-fourth cup sugar and slivered citron. Bake in a 350 degree oven for about one hour. This pudding will serve 8 to 10 people. The recipe may be halved for a small family.
Mrs. Guy Moon
Scottsville H.D.C.



Corn Meal Pie

3 eggs
1 cup sugar (extra sugar sprinkled on top in pan)
1/4 cup butter or margarine
1 teaspoon vanilla
1 cup corn meal
1/8 teaspoon salt
Mix all together. Pour contents into a 9 inch unbaked pie shell, and bake in 350 degree oven for about 30 minutes or until brown and crackly on top. If you wish a thinner pie use 2 - 8 inch pie shells.
Miss Mamie Arbogast
Earlysville H.D.C.



Damson Caramel Pie

4 eggs beaten separately
1 cup sugar
1/2 cup butter
Butter size of egg
1 cup damson preserves
1 teaspoon vanilla

Beat egg whites last and fold into the above mixture. Pour into unbaked pie shell ad bake until firm.
Bessie J. Jones


Floating Soap

11 cups strained melted grease
5 cups cold water
4tbsp. sassafras oil
1 can lye
1/2 c. ammonia
1/2 c. powdered borax
1/3 c. sugar

Use only stone or enamel container. Pour cold water in container, add lye all at once, and stir with wooden paddle, till lye is dissolved, add ammonia and stir, next add borax and stir, add sugar and keep stirring till this is lukewarm then add sassafras oil and stir again. Then pour melted grease slowly into this mixture and stir until thick and creamy. This takes about 15 minutes. Set aside to harden and cut into squares. Have fat just warm enough to run, but not hot. Let it harden for 36 hours before using.
Mrs. Milton Fray
Piney Mountain H.D.C.



Cold Hard Soap

Dissolve 1 pound can of lye in 1 1/2 quarts of cold water. Stir to dissolve lumps and let stand until cool. 1 cup of powdered borax, 1/2 cup household ammonia. 1/2 cup kerosene if desired (if odor is objectionable) add 1/2 cup cold water. 5 pounds melted but not over heated fat. Strain the melted fat when about the consistency of thick honey. Pour slowly in to the dissolved lye, then add borax, and ammonia, stirring continually until the whole mixture becomes the consistency of porridge. Pour quickly into shallow boxes or pans - cut into cakes of desired shape and size. Let stand overnight then take out of molds and allow to dry for a few days. Then store where mice or rates cannot get to it - it is then ready for use, and improves with age. Do not use grease that contains very much salt. Remove salt by putting grease into a large container of hot water and then cool. Remove grease and cook until water is out.
Mrs. B.W. Marshall
Stony Point-Eastham Club



Hard Soap Without Cookng

5 lbs. grease made lukewarm, 1 can lye, dissolved in 1 qt. cold water. Add 1 tbsp. sugar, 3 heaping tbsp. borax. Let cool to lukewarm also. Then stir lye into fat. Continue stirring for about 10 minutes. Let set until firm then cut out and store. (Be sure the fat and lye are about the same temperature when mixed).
Mrs. W.D. Maupin
White Hall H.D.C.



Women who submitted recipes:

Mrs. Frank Abell - White Hall
Mrs. Percy Abell - White Hall
Miss Mamie Arbogast - Earlysville
Mrs. Lester Bailey - Scottsville
Mrs. James K. Barr - Stony Point
Mrs. Agnes Bibb - White Hall
Mrs. Aubrey H. Burnett - Piney Mountain
Ruth S. Burnley - Shadwell
Miss Janet Cameron - Scottsville
Mrs. P.S. Carroll - Proffit
Haseltine D. Clark - White Hall
Mrs. Lacy Clark - White Hall
Mrs. Luther Cleveland - Scottsville
Mrs. Lawrence Crawford - Proffit
Miss Mildred Crawford - Proffit
Mrs. N.J. Crawford - Proffit
Cristie Critzer - Hillsboro-Greenwood
Mrs. Carrie Dansey - Scottsville
Mrs. Katherine Dansey - Scottsville
Mrs. A.W. Dawson - Melvale
Mrs. Bertha D. Detamore - Piney Mountain
Mrs. Cole Digges - Jefferson
Mrs. W.A. Drumwright - Cismont
Mrs. W.C. Duncan - Scottsville
Mrs. Vernon Durrer - Piney Mountain
Elizabeth Edwards - Shadwell
Mrs. L.M. Edwards - Piney Mt.
Mrs. Gaines Fray - Piney Mountain
Mrs. Ira. C. Fray - Earlysville Mrs. Milton Fray - Piney Mt.
Mrs. Henry Goodloe - Greenwood-Hillsboro
Mrs. Carrie M. Hamner - Scottsville
Mrs. W.R. Harlowe - Piney Mt.
Mrs. Carter Heflin - Stony Point-Eastham
Mrs. Charles Henkel - Shadwell
Mrs. Ruth Burrus Huff
Miss Hallie Hughe's recipe
Miss Nora Johnson - Cismont
Bessie J. Jones
Mrs. O.H. Jones - White Hall
Mrs. Pearl Kirby - Greenwood-Hillsboro
Mrs. R.C. Langlotz - Piney Mt.
Mrs. R.M. Lawrence - Jefferson
Mrs. J.W. Leake - Proffit
Mrs. A.J. MacLagan - Piney Mountain
Mrs. B.W. Marshall - Stony Point
Mrs. W.D. Maupin - White Hall
Mrs. S.D. McCauley - Proffit
Mrs. S.O. McCauley - Proffit
Mrs. J.D. Miller - Scottsville
Mrs. W.T. Miller - Scottsville
Mrs. Phyllis Montague
Mrs. Guy Moon - Scottsville
Mrs. James T. Morris
Mrs. G.H. Nichols - Earlysville
Mrs. E.J. Nottingham III - Scottsville
Mrs. Earl Patterson - Hillsboro-Greenwood
Mrs. Russell Preddy
Mrs. W.M. Preddy - Stony Point
Mrs. T.A. Price - Proffit
Mrs. T.R. Proffit - Cismont
Mrs. Tom Proffit - Cismont
Mrs. William Reese - Harrow, Ontario
Mrs. Stanley Reeves - White Hall
Mrs. Mary Rich
Mrs. Iva Garrison Roach - Free Union
Mrs. Florida Robinson - Shadwell
Mrs. Esau Rose - Proffit
Mrs. C.A. Shackelford - Stony Point
Mrs. C.H. Shapleigh - Stony-Eastham
Mrs. Clara Shirley - Hillsboro-Greenwood
Mrs. T.O. Scott - Nine Mile Circle
Mrs. J.W. Smith - Stony Point
Mrs. John W. Smith - Stony Point-Eastam
Mrs. William C. Smith - Proffit
Mrs. Gerald C. Speidel - Jefferson
Mrs. H.M. Spencer - Shadwell
Mrs. Clifford Spicer - Cismont
Mrs. W.E. Spicer - Cismont
Mrs. Pollard L. Staley - Scottsville
Mrs. Emma Lou Thacker - Scottsville
Mrs. J.D. Thomas - Carter's Bridge
Mary Thompson's recipe
Mrs. Mary L. Thompson
Mrs. A. Lyle Ward - Carter's Bridge
Frances S. Ward - Carter's Bridge
Mrs. Lou Watson - Shadwell
Mrs. Clara Whyte - Earlysville
Mrs. J.E. Wilkins
Mrs. W.C. Wingfield - Carter's Bridge
Mrs. Wilbur Wingfield - Carter's Bridge
Lucy M. Young - Hillsboro-Greenwood
Ruby Moon Young - Hillsboro-Greenwood
Mrs. Walter A. Young - Hillsboro-Greenwood


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