The Davis family were primarily farmers, hence their meals were simple yet hearty. Their recipes were passed down from generation to generation. Here is a collection of recipes gleaned from members of the Davis family. Ingredients listed for some of the recipes are approximate; in years past the women estimated their measurements, and used what was available, i.e. if eggs were in short supply they would make do with one egg in place of two.
1 large teacup of rich milk 1 large teacup of beef suet
1 large teacup of raisins 1 large teacup of currents
1 large teacup of molasses 3 ½ cups flour
1 small teaspoon soda 1 teaspoon of cinnamon
1 teaspoon of cloves
Stir the soda into the molasses. Mix all well together boil 3 hours.
Recipe was found among the Ursula B. Davis papers.
[Ursula B. Davis]
1 c. scalded milk 1 pkg yeast
¼ c crisco ¼ c. tepid water
1 tbsp sugar 4 c. flour (about)
½ tsp salt
Make hole in flour, add sugar, salt, liquids knead lightly until formed into soft ball. Grease top, cover, and raise in warm place, when double in bulk form into small balls with hands, approximately the size of a walnut. Raise until double in bulk again. Bake 400 degrees 15 minutes.
Note: My father Aubrey said his grandfather was call "Maas Ike" by all. When there was a social gathering of which there were many in those days. The women gathered in one room and the men in another. Maas Ike always stood in the doorway to listen to both!
Cora Lee Davis Winchester
Mandarin Orange Cake
1 yellow cake mix ½ cup oil
4 eggs 1 11oz can mandarin oranges and juice
Beat above ingredients together. Grease and flour sheet cake pan. Bake 325 degrees 30-35 minutes
1 package of vanilla instant pudding, 1 12 oz. package of cool whip, 1 large can crushed pineapple (drained).
Rene Davis Hall
Watermelon Rind Pickles
Remove all rind and pink from the watermelon. Cut into desired sizes. Cook watermelon in water a tablespoon of Lum Alum. The alum makes the Pickle brittle. Powdered alum will not give the same results. When watermelon is cooked, drain off water.
To make syrup, take 3 ½ lbs. sugar to each quart of water. Add stick cinnamon broken in small pieces use quantity desired. Bring the syrup to a hard, rapid boil; pour over the drained watermelon. Cover and let stand overnight.
Next morning, drain the syrup from the watermelon and heat the syrup to a boil. Pour over the watermelon and cover. Repeat this process six more times. (ITS WORTH IT!)
On the seventh morning, heat the watermelon and the syrup and let it come to a hard boil and cook for a few minutes. Remove from heat, let cool and put in glass jars and seal.
"This recipe has come down through our family. It was first my Grandmother Mays and then my Grandmother Davis, daughter of grandmother Mays, and then my mother Leona Davis Linthicum use it for yeas and years."
Seven Layer Cookie
1 stick of butter 1 ½ cups graham cracker crumbs
12 oz bag semi-sweet chocolate chips ½ -1 c. chopped nuts
1 can eagle brand condensed milk 1 can flaked coconut
Melt butter or margarine in a 9/13" cake pan. Evenly spread next 6 ingredients in that order over bottom of pan press down lightly. Bake at 325 degrees for 25-30 minutes. Cool, cut, and enjoy.
Theresa and Leslie Jeffers