'"To lend a pattern to a book that revolves around chance... I have described each of the 101 meetings in exactly 1,001 words...the acknowledgements, preface quotes, note to the U. S. edition, book description, author's biography, and list of my other books each consist of 101 words, as does this note."
|Most of P. Allen Smith's 600 Acre Farm|
|The Corner of My Garden, Pre-Weed-Eater.|
8 lbs. of flour
1½ lbs. of butter
1¼ lbs. of sugar
¾ lbs. of charcoal
½ pint of eggs
Milk as required
Rub the butter very finely into the flour, make a bay, add sugar and eggs, and whip up by the fingers to a thick cream, draw in the flour, into which you have previously mixed the charcoal, and make to a nice biscuit dough. Roll out fairly thin, cut out to any desired shape, wash with water, and bake in a good sound oven, taking care to see that they are thoroughly well done.
1 stick butter
1 cup all purpose flour
1/4 cup activated charcoal powder
1 teaspoon salt
1/4 water as needed
Preheat the oven to 350.
In a stand mixer, cream the butter until fluffy. Add the flour, charcoal, and salt. Mix until a crumbly. Add water and mix till dough comes together.
Dump the dough on a sheet of plastic wrap. Form into a log, wrapping it in the plastic wrap. Freeze for at least 30 minutes. Remove the log and slice the dough into thin rounds. Place the rounds on a cookie sheet lined with parchment or a Silpat. Dock the crackers with a fork and bake for 20 minutes.
Ginger- Peach Preserves or Whatever
4 large white peaches, peeled, pitted, and sliced (peel them by dropping them in a pan of boiling water for a few seconds)
1 heaping tablespoon soft diced ginger ( I think this ginger from King Arthur Flour is an absolute kitchen essential)
1/4 cup lemon juice
3 cups sugar
3 tablespoons pectin powder
In a large container with a top, add the peach slices and sprinkle with lemon juice, immediately. Add the ginger. Cover the peaches and ginger with the sugar. Tap the container on the counter to distribute the sugar. Cover and place in the refrigerator. The sugared peaches can sit in the refrigerator a couple of days, until you are ready to make the preserves. (The sugar will congregate at the bottom of the container, which is not a bad thing, but I often invert the container a time or two to keep the sugar distributed.)
Remove the container from the refrigerator and place the contents in a preserving pan, using a spatula to get all the mixture out of the container and into the pan. Bring mixture to a boil and cook about 10 minutes. Turn off the heat. Sprinkle the pectin over the fruit mixture and stir to incorporate. Return mixture to a boil.
Place in prepared canning jars and process.