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  • The making of a winter vegetable chartreuse, using layers of root vegetables with butter and parsley sauce in between the layers. [slices of white potato, turnip, beet, carrot, rutabaga] Served with chicken forced meat balls, bread and bacon forced meat balls, and fruit sauce and onion sauce. February 9, 2017.

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  • 2016

 

 

Stuffed stomach in boiling water over the fire.

Stuffed stomach in boiling water over the fire.

Paulette holds the finished haggis!Paulette holds the finished haggis!

 

 

 
A new light for 2016.

A new light for 2016.

Blessing our first hearth fire January 2016.

Blessing our first hearth fire January 2016.

 

 

 

Polk Site Kitchen Fire due to Overheating high up in the Chimney.

Polk Site Kitchen Fire due to Overheating high up in the Chimney.

 

Roof fire in the kitchen cabin, October 2014

Roof fire in the kitchen cabin, October 2014

 

 

 

 

 

 

 

 

 

 

 

 

 

Guild prepared desserts at the Firemen's luncheon, to thank them for saving our home from the fire.

Guild prepared desserts at the Firemen’s luncheon, to thank them for saving our home from the fire.

 

 

 

 

 

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Leila’s last cooking day, June 12, 2014; though she is still doing special cooking events at Polk.

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Black Ribbon Ceremony: Linda Beverly becomes a master cook, September 11, 2014 at our 17th Guild Anniversary.

 

 

 

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Using the coals on top of the bake kettle to cook the custard! Smart use of fuel.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Making shortbread for the Christmas table, December 2013

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Cooking a standing rib roast, using a tin roaster oven with foil pan to collect the meat drippings for a Yorkshire pudding. Along with roasted sweet potatoes, a feast is made!

 

 

 

 

 

 
 

 

Cooking in the tavern at Hart Square, October 2013

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Cooking guild travels to Seagrove for Mary Farrell’s exhibit on Foodwares, summer 2013.

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In September 2013, the cooking guild meets President George Washington at Hezekiah Alexander’s home  where we presented the midday meal for the common folk.  President Washington was feted to a picnic.

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Celebrating our 16th anniversary, September 2013, with syllabub and old friends/ former members.

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September 2013: food preservation.

– Kathy with preserved fruits/leathers.

–  Audrey with a bountiful table and various ways of preserving fruits and vegetables

– Linda with Jerusalem artichoke in the kitchen garden.

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