I hope to put some of the family recipes on this page to share with you. I have compiled two cookbooks for the Finley Family. The Finley Clan Cookbook published in 1986 and Downhome Finley Recipes with a Texas Flair 2 which was published in 2002. I am currently working on putting both books on cds so each direct Finley family line will have a copy. I hope you enjoy trying some of our recipes. I have a recipe for your dog which you will love. You can email me with comments, more recipes or suggestions at the link below.
I will be adding more recipes as often as possible. I hope to have a search engine on my pages before too long. Please visit often for new recipes.
6 lbs. medium size cucumbers, sliced across (4 qts.) 3 large sweet onions, sliced in rings or 12 small onions 2 large garlic cloves, diced 1 1/2 teaspoons turmeric 2 tablespoons mustard seed 1 1/2 teaspoons celery seed 4 1/2 cups sugar 2 quarts of ice, crushed/cubed 1/3 cup pickling salt 3 cups of vinegar
Wash and slice cucumbers to 1/8 to 1/4 thickness. Discard ends. Add onions and garlic along with cucumbers to a old fashioned crock or butter churn or urn. (If you don't have them a plastic bucket works, but you have to use more ice.) Add salt to cucumbers and thoroughly mix with hands. Cover with crushed ice and a large bath towel. Let stand 3 hours, but stir with hands two or three times during this time. Drain thoroughly after 3 hours. Do not rinse. On the stove in a large pan, combine the sugar, spices and vinegar. ( I use an old fashioned metal dishpan.)Heat to boiling. Add drained cucumbers and onion slices. (Note: You can add bell peppers also if desired.) Heat for 5 minutes. While this is heating, put lids in a pan with water and heat to boiling.
Pack pickles in clean pint or quart jars to 1/2 inch from top. Place hot lids on jars, wipe off any spills from jars and tighten lids. Tilt jars for 30 seconds. The place upright on cloth on cabinet to cool. I usually put a cloth on top of the jars and leave them sitting for a day or two just to make sure the lids sealed properly. You will hear popping sounds as the jars cool, but that's okay. These pickles can be eaten immediately, but I like to let them age a little before use. Also, they taste a lot better when refrigerated. I made about 12 quarts this year for my boys and myself. Recently at my Mom's 80th birthday, we had a cookout and went through 2 jars of pickles.
These next two recipes are from my great grandmother, Ida Idella Walraven Smith and were given to me by her grandaughter, Lois Darden Yocum. Grandma Smith died in 1966. Lois said this was in a letter to Grandma written in 1930s to 1940s. I am typing this recipe exactly as written by Grandma, but items in blue are my notes to help understand what she was talking about in her recipe. She would have used a large black kettle hung over a fire in the yard.
Toilet Soap 2 cups melted fat, tallow or pork fat (refers to lard, shortening) 1 cup rain or soft water 4 tablespoons lye (note: Red Devil Lye can be bought at Brookshires Grocery in Texas) 1 teaspoon cinnamon or lavender (buy at drug store)(in the past)
First dissolve lye water. When it has cooled to just warm, stir it slowly into fat, stir constantly with wooden spoon or stick until thick as honey. Lastly stir in perfume (lavender or cinnamon) and pour into a mold. A mold can be made from a flat box lined with wax paper.
This lady (who gave Grandma the recipe) says she has used this recipe since January 1, 1920. I'm going to try it, too.
W. A. Walrven, brother of "Della" Walraven Smith Links for Scents RainbowMeadow
This is another recipe of Ida Idella Walraven Smith from the 1930s & 1940s. Usually this soap was made in a large black kettle hung over a fire in the yard. Cold Soap Recipe (note: Red Devil Lye can be bought at Brookshires Grocery in Texas) 1 can lye dissolved in 1 1/2 qts. of cold water, stir to dissolve lumps. Cool to luke warm. 5 lb. of clear grease melted, when luke warm Add to lye together with 1 cup 20 Mule Team Borax 1/2 cup ammonia 1/2 cup kerosene
Stir thoroughtly until consistency of porridge. Pour into granite pan. When set cut into bars, but do not turn out until thoroughly cold and stiff. Stack log cabin fashion until dry. Never use aluminum or tin pans. Stand back so you won't breathe the fumes using a long stick to stir.
This next recipe is from My Downhome Finley Recipes with a Texas Flair II cookbook. It was given to me by my first cousin, Jewell Ball Boyd from Bonham, Texas.
Old Fashioned Cough Syrup 1/4 cup honey 2/4 teaspoon vinegar 1 tablespoon butter 1/4 teaspoon powdered alum dash of pepper
Mix ingredients and heat to boiling point. Take 1 teaspoon as needed for cough or hoarseness. May be taken cold, but is better and more effective when used warm or hot.
This recipe was given to me by a Finley cousin, Betty Barber Satterwhite from Oklahoma. Old-Fashioned Cough Remedy
Boil one lemon slowly for 10 minutes. This softens lemon rind. Cut lemon in half and extract the juice. Add 2 tablespoons of glycerin to lemon jucie, stir well. Fill drinking glass with honey. Add lemon mixture. Regulate dosage according to your needs, usually one teaspoon. Note: The Barber and Satterwhite families used this remedy for coughs.
This is a recipe for all you dog lovers. You will need to buy a dog bone cookie cutter. Hearty Dog Treats 2 cups whole-wheat flour 1/2 cup all- purpose flour 1/4 cup cornmeal 1/4 cup sunflower kernels, finely chopped 1/4 cup molasses 2 eggs, beaten 1/4 cup milk 2 tablespoons oil (cinnamon can be added if desired)
Mix all ingredients, adding more milk if needed to make dough firm. Roll out onto a floured surface to 1/2 inch thickness. Use cookie cutter to cut out biscuits, but bone shapes are fun! Bake on ungreased baking sheets at 350 degrees for 30 minutes or until lightly toasted. To make biscuits harder, leave in oven with the heat turned off for an hour or more.
Chocolate Pudding Cake 1 c. sifted cake flour 1 tsp. vanilla extract 1 1/2 tsp. baking soda 1/2 c. firmly packed dark brown sugar 6 T. unsweetened cocoa powder 3 T. unsweetened cocoa powder 1/2 c. evaporated skim milk 1 c. boiling water 1/2 c. melted butter
Stir melted butter and vanilla into the milk. Mix dry ingredients, and combine with milk mixture Spread in a 8-inch square pan. Sprinkle cocoa and brown sugar onto top of batter. Carefully pour hot water onto the top of the batter. Don't stir! Bake in 350 degrees oven for 30 minutes. Cool and frost with low-fat topping mix and cocoa. Serve with berry jam thinned with water or lemon juice. Makes 8-12 servings.
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