2019
2/14/2019: preparing English Rabbit with the salamander: bread,
claret, mustard, good cheddar cheeses and toasted open face with salamander.
Spirits: Port, Claret
Fall 2018
Sharon Van Kuren pouring apple cider at the Polk Birthday event, November 9, 2018. We cooked everything to do with seasonal apples.
Children drying apple rings for the winter.
Dried apple pie; Carolina snow ball, an apple covered with rice and boiled in a cloth bag; Sausage forcemeat balls fried with apples; pumpkin seeds from the stuffed pumpkin, filled with apples, cream, sugar, cinnamon.
Spring May 2018
Making Mushroom Ketchup
Liquid Ketchup and Mushroom Pieces to Dry
Spring Meal with Creamed Mushrooms on Toast, Pickled Ramps and Spinach Salad
We continue to cook and teach ourselves in our 21st year. In January we did Hannah Glasse’s Thatched house pie [photos in the Photos category]. In February we have made root soup and coffee by roasting the green beans and grinding the beans after roasting.
The NC Museum of History did a live stream/podcast from the kitchen house on cooking ways and foods of the season the end of January. See our description of this under “Reporting”.
Candle 2
Top Crust Thatched Pie
Flipped Thatched Pie
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.
Paulette holds the finished haggis!
A new light for 2016.
Blessing our first hearth fire January 2016.
Polk Site Kitchen Fire due to Overheating high up in the Chimney.
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.
Leila’s last cooking day, June 12, 2014; though she is still doing special cooking events at Polk.
Black Ribbon Ceremony: Linda Beverly becomes a master cook, September 11, 2014 at our 17th Guild Anniversary.
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
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
Cooking guild travels to Seagrove for Mary Farrell’s exhibit on Foodwares, summer 2013.
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.
Celebrating our 16th anniversary, September 2013, with syllabub and old friends/ former members.
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.
