"Thanks
not
only for entertaining our minds and touching our memories, but
also for giving us a renewed sense of direction."
~
Samuel Vaughn Wilson
Lieutenant General
US Army-Retired
Former President Hampden
Sydney College
Rice, Virginia
"Joe
Lively brings us a wonderful gift, a wealth of
fascinating tales of our ancestors and their lives. He
also teaches us a valuable lesson. In these tales of ash
cakes and horseshoes and Johnny houses and mules and
molasses, we come to understand that our past is alive
and well inside us." ~ Dr. James William Jordan ~ Professor of
Anthropology ~
1995 Virginia Professor of the Year ~ Longwood
University ~ Farmville, Virginia
Click each photo
below to enlarge and take a look inside
this fabulous work.
all about mules and
other critters ...
ancient art of basket
weaving ...
the art of black-
smithing ...
ancient chimneys ...
ancient
dreams ...
forgotten
logging
tools ...
woodcutting methods
from yesterday ...
our black heritage
...
learn about grandma's
tools and recipes ...
old farming
techniques ...
raising chickens and
gathering
eggs ...
hog killing ...
johnny
houses ...
old wells and drawing
water ...
learn grandpa's
secrets for winemaking ...
ash cakes and butter
...
slave houses ...
tobacco ...
work horses ...
the Battle of Amelia
Courthouse ...
relics from the
Battle of Jetersville ...
a portion of the
proceeds will go toward the rebuilding of Mississippi and
Hurricane Katrina Victims ~ thank you!
2007-2008.
All rights reserved.
Forgotten Heritage
Joe Lively
6501 Soapstone Road Jetersville, Virginia 23083
email ... joelively@forgottenheritage.net
Old
Fashioned Buttermilk Biscuits
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
5 tablespoons shortening
1 cup buttermilk
1/2 teaspoon soda (to counter the milk acidity)
Sift
the flour, salt, baking powder and soda.
Stir shortening into mixture. Next, stir
in the buttermilk until mixture becomes
thick. Then turn the moist dough out on a
well-floured breadboard and knead back and forth
for approximately 1 minute. Roll the dough
out to a thickness of 3/8 - 1/2 inch.
Brush surface with melted lard (Crisco) and fold
over. Then cut with a biscuit
cutter. Bake in a hot oven until the tops
are just beginning to brown. This recipe
should produce about 2 dozen biscuits.
Old
Fashioned
Corn Pones
3 cups finely
ground corn meal
1 teaspoon salt
2 1/2 cups buttermilk
1 tablespoon baking powder
1 teaspoon sugar or 1/2 cup honey
1/2 teaspoon soda (to counter the milk acidity)
3 tablespoons lard (Crisco)
Stir
all dry ingredients together, add melted lard
and then stir in the buttermilk until mixture
becomes a thick liquid. Pour the mixture
into molds. Place the molds either on a
hot hearth or the top of the firebox of your
stove (or bake in oven). Cook until
brown. Now you may relish the result of
your diligence. Topped with a little
butter or honey and any of these delicious
treats could be a breakfast fit for a king!