[original post from 23 January 2007]
The Ladies' Aid of the Sutter-Salem Presbyterian Church published a cookbook in 1929. The book, published in Warsaw, Illinois, contains numerous recipies--many very high in fat and sugar by today's standards (not to mention one wonders why more people did not die of food poisoning).
Particularly interesting to me was one recipe submitted by Mrs. Cecil Barnett of Sutter.
She was my grandma Neill's sister--born Luella Trautvetter on a farm near Tioga, Illinois, in 1900 (she "went with the years" as we used to say). Occasionally Aunt Luella (or "Law" as she was sometimes called) would be at Grandma Neill's when we were there. Once in a while she'd be at Christmas or Thanksgiving at Grandma's as her children all lived a distance from her. For some reason I can remember her laughing frequently and most of the time she and Grandma having a good time.
I can send high resolution scans for any relatives who'd be interested.
The recipe for "Sugar cured meat" reads:
"For large hams and shoulders use the following: 3 cups coarse salt, 3 tablespoons brown sugar, 2 tablespoons black pepper, 1 tablespoon red pepper. For sides use half the amount. Mix all ingredients together and after meat has cooled out good (24 hours or more), rub each piece with this amount. Lay with rind down on paper and wrap each piece with paper and tie good. Let lie 2 days then hang up. Mrs. Cecil Barnett, Sutter, Illinois"
