b"wagon train in 1845. And I recall another Michigan kitchen where my grandmother prepared plump sugar cookies and fried cakes and later stored them in a brown, earthen crock. She especially liked to bake, and pans of rice pudding with soft custard tops were chilled in the cold winter pantry. Navy beans were baked slowly in the wood range oven. One of her favorite cake recipes was a quick, one-egg cake that she sprinkled generously with sugar to form a crust while baking. Grandmother used a large coffee cup and preferred Watkins' flavorings that she purchased at home from a salesman.If we were buying a basic set of cast-iron today it would include a 10-inch skillet, a stew pot, a double skillet, and a flat-topped Dutch oven without legs. For camping, wed add two plain Dutch ovens, one for meat and the other for bread. Most iron cookware these days is pretreated and doesnt She was then near 90 years old; an interesting grittyrequire seasoning before use, but utensils found inRust doesnt hurt them but it will take some time and little lady who had been born in a coopers shop atsecondhand stores and at auctions might be rusted.elbow grease to put them back into top shape. You the end of a wagon train journey from York Statealso need to re-season cast-iron occasionally to keep to Michigan. Her kitchen was filled with the homeyAs a very young child, I rememberit in good condition. sound of a singing tea kettle and the enticing aroma of food cooking. Every fall shed dry apple slices andvisiting my great-grandmothersThoroughly scrub the pots to remove all rust or rings of pumpkin near her wood stove. In winter sheburned-on residue. Many outdoorsmen prefer to baked piesvenison, apple, and mincemeatandhome and eating pancakes bakedscour with sand and wood ashes. Then wash and dry stacked them in the cold-pantry in readiness foron her wood range. Her kitchenthe utensils thoroughly. Finally grease them liberally hearty appetites.with unsalted fat and place on hot coals for a few was filled with the homey sound minutes or in a 200-degree oven an hour or more. My great-grandmothers beef roasts and brown gravyWipe out, re-grease and heat once again. Re-wipe and were mouthwatering favorites at family dinners. Iof a singing tea kettle and thestore for use.It should be mentioned that many cooks am told she cooked them in a Dutch oven using aprefer to wipe out their bread ovens with a clean method her mother may well have used while on theenticing aroma of food cooking.coarse rag rather than wash them. BENEFITS: Advanced development and improvementBENEFITS:of equine athletes of all disciplines by Provides hole-body vibrationoffering low-impact, high-resistance therapy Develops and stregthens muscles used inCounters the effects of chronicnormal exercise/conditioning inflammation conditions Adjustable water depths for controlled COLD SALT WATER THERAPY AIDS Improved performanceReduces painweight-bearing exercises IN FASTER RECOVERY FROM:Aids in equine back muscle development Encourages overall muscle developmentTendon injuries ArthritisSpeeds healingAids in prevention of injury Increases back and core strengthHoof injuries (abscesses, bruising, laminitis,Helps correct gait imbalances thrush, etc.) Splints Bruising Swollen jointsCall/Text 602-402-3348 Minimize performance injuriesWind puffs Open wounds 35014 N. 16th St.Phoenix 85086 Increases top line strengthSkin infections and more!Haul-Ins Available Increases range of motion This drug free therapy can be usedWeekly/MonthlyReduces impact on limbs for injury prevention and also to Packages Availableincrease mobility and reduceTraveling Equine, Bovine,Quicker recovery time swelling in the limbs beforeand after competitive Human & Dog PulseJoint decompression events and training.PEMF Services AvailableArizonaRealCountry.com January 2022 57"