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High On The Hog - Hillbilly Recipes
Rediscover the Flavor of Frontier Days: High On The Hog - Hillbilly Recipes
Step back to a time when hill folk thrived off the land, turning humble ingredients into feasts fit for royalty—because nothing says "livin' high on the hog" like squirrel pie with hot biscuits or corncob jelly that tastes like summer sunshine. This beloved vintage cookbook, High On The Hog - Hillbilly Recipes by Ella Mae Tucker, captures the heart and hearth of America's self-sufficient past. Illustrated with the author's own whimsical sketches and dedicated to her mother "Mom" Maupin, it's more than a collection of recipes—it's a slice of folklore, folklore wrapped in flour-dusted wisdom from the early frontier.
Now in its 8th printing since its debut, this 49-page gem overflows with rare, time-tested treasures that modern kitchens crave:
- Breads & Basics: Whip up hush puppies fried golden in fish drippings, or revive the lost art of living yeast for fluffy loaves that rise with a whisper of history. Don't miss sour dough bread or huckleberry muffins bursting with wild berry goodness.
- Pies & Desserts: Indulge in vinegar pie (yes, it's as tangy-sweet as it sounds), buttermilk pie that melts on the tongue, or deep-dish blackberry pie with a flaky top crust. For pure comfort, try apple dumplings swimming in cinnamon syrup or persimmon pudding straight from the wild.
- Cakes & Sweets: Secrets like sauerkraut cake (don't knock it till you taste it—moist, chocolatey perfection) and molasses cake baked low and slow. Candy lovers, pull out your taffy hooks for old-fashioned honey taffy or hoarhound sticks that echo 1850s candy shops.
- Meats, Fowl & Sides: Master golden-good fried chicken in buttermilk batter, roast wild duck with a trick to banish any "fishy" notes, or simmer rabbit pie topped with steaming biscuits. Sides? Candied yams, wilted leaf lettuce salad, and "pot likker" that's vitamin-rich liquid gold from native greens.
- Wild & Wonderful Miscellany: From grandma's lye soap (rendered from pork drippings—no store-bought nonsense) to a fragrant rose jar "beau catcher" potpourri that scents rooms for years, plus sassafras tea for spring fever and watermelon rind preserves that sparkle like jewels.
Ella Mae's voice shines through every page—folksy tips like "carry a buckeye in your pocket and you'll never have rheumatism" or "see a white horse, kiss your thumb, and your wish will come true." It's practical, poetic, and packed with measurements as straightforward as they come (t for teaspoon, T for tablespoon, C for cup).
Your Download Includes:
- High-Resolution PDF: Crisp, full-color scans of the original book, perfect for printing heirloom pages or savoring on your tablet.
- Searchable PDF: Fully indexed and text-searchable for instant access to any recipe—type "hush puppies" and watch the magic unfold.
Whether you're a history buff, a homesteader at heart, or just hungry for recipes that taste like grandma's kitchen, High On The Hog will transport you to simpler days where every meal was a story. Grab your digital copy today and start livin' high—because as Ella Mae knew, the best feasts are the ones you make yourself.