jam Pioneer History Binds Us Together Pioneer Storing of Foods Information prepared by Mrs. Caroline Compton and given at the meeting of the Daughters of Utah Pioneers held Friday, March 29,1935 As early as 1850, meat was cured. Pork was salted and cut in long strips and dried in the sun. Bear meat was also cured. Later beef, mutton and fish were salted and pork and fish were smoked. Vegetables were stored for winter use in cellars and pits. Corn was usually shelled by the boys. The kernels were shelled from the ear by means of some rough edged tool and then dried. Dried pumpkins were common and baked squash was a delicacy. Squash was cut in round strips and dried. When the weather was cold, the strips were hung on rafters in the house. Later cabbage was put with heads down, in a deep trench and filled in with earth. Later it was made into kraut. Chokecherries and service berries were preserved with molasses and sugar made from beets. They were also dried. Many wild fruits were used. Wild currants were made into jam with molasses; they were also dried on plates with a little sugar. Later apples and peaches were dried and peaches were preserved with molasses. It was the custom of young people, when coming home from a dance, to have a snack of sweets, so a preserved peach was taken out of mother's crock and a certain young man could not bite into his. Upon examination, it was found to be a mouse. Pioneer Recipe for Salt Rising Bread From the kitchen of Mary Graves Bratton Porter Recorded by granddaughter Bessie Porter Brough Scald one cup of milk, and let cool until lukewarm, then add: one tablespoon of butter one teaspoon of salt two tablespoons of white cornmeal, or "shorts" one tablespoon of sugar. Mix smooth and place in a glass fruit jar or crock, and set in a pan of water, as hot as the hand can conveniently be held in. Keep in a warm place six or seven hours, or until it shows signs of fermentation, but do not increase the temperature of the water. As soon as the gas can be heard as it escapes, the mixture has fermented sufficiently. This amount of leaven contains enough liquid for one loaf. By adding one cup of warm milk, one teaspoon of salt, one tablespoon of sugar and one tablespoon of butter, two loaves can be made. Make a soft sponge by adding one cup of flour for each loaf. Beat thoroughly, cover closely and set in a warm place. When it is very light, add more flour gradually until the dough is so stiff that it can be kneaded without sticking to the hands or to the board. Cut and knead until very smooth and put at once into pans, allowing it to rise until about two and one-half times its original bulk, and bake. This bread is never quite so spongy as that made with yeast.