"Slaves slept in log cabins what had rock chimblies at the end. The
rocks was put together with red clay. All the slaves was fed at the big
house kitchen. The fireplace, where they done the cookin', was so big it
went 'most across one end of that big old kitchen. It had long swingin'
cranes to hang the pots on, and there was so many folks to cook for at
one time that often there was five or six pots over the fire at the same
time. Them pots was large too--not lak the little cookin' vessels we use
these days. For the bakin', they had all sizes of ovens. Now Child, let
me tell you, that was good eatin'. Folks don't take time enough to cook
right now; They are always in too big a hurry to be doin' something else
and don't cook things long enough. Back in dem days they put the
vegetables on to cook early in the mornin' and biled 'em 'til they was
good and done. The biggest diffunce I see is that folks didn't git sick
and stay sick with stomach troubles then half as much as they does now.
When my grandma took a roast out of one of them old ovens it would be
brown and juicy, with lots of rich, brown gravy. Sweet potatoes baked
and browned in the pan with it would taste mighty fine too.
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