Dig sassafras roots.
Clean well and cut in small pieces. Better to let dry before using.
Boil roots in water until it reaches the strength you want.
Add sugar to taste.
Good for what ails you.
Preheat oven to 375\u00b0.
Blend milk, honey, sassafras powder and sugar thoroughly.
Combine with sifted flour, baking powder and salt.
Add eggs and shortening and mix very lightly and quickly. Bake in well-greased muffin pans for about 20 minutes.
Makes 18 to 20 muffins.
Wash sassafras roots well and let dry.
Put six dry roots, 3 to 4-inches in length, in an enamel pot.
Cover with water.
Soak overnight.
Place pot on stove.
Boil roots slowly until a tea, dark in color, is made.
(This will be fairly strong.)
Weaken and sweeten the tea to taste.
(The same roots may be boiled each day for several days, as the flavor increases with each boiling.)
Slide a hot dog on to your sharpened sassafras stick and cook it until it browns over the HOT COALS of a campfire, (not direct flames), turning the stick as necessary.
Slide the dog into a bun and add your favorite condiments!
Wash sassafras roots well and cut into 2 or 3-inch pieces.
Add roots to 1/2 gallon water.
Bring to a boil.
Add soda and boil for 30 minutes.
Remove from heat.
After mixture cools, strain tea from roots.
Add sugar and 1/2 gallon water (or as needed).
Serve hot.
\"It's good for what ails you.\"
Cut out centers of Cookbook Brown 'N Serve rolls.
Fill with mixture of chicken or tuna salad.
Place in hot oven at 375\u00b0 until golden brown.
Serve with punch.
o view my other rice recipes, please see the following: Arroz
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Correct the seasoning--add sassafras and/or fresh black pepper
Gather or buy the sassafrass root. Wash roots and cut saplings off where they're green and where the root ends.
Bring water to a boil and add roots.
Simmer until the water is a deep brownish red (the darker the stronger -- I like mine strong).
Strain into a pitcher through wire and a coffee filter if you don't want any sediment.
Add honey or sugar to taste.
Serve hot or cold (I like mine ice cold) with lemon and a sprig of mint.
Bring tea and honey to a slight boil.
Add pectin and root bark; simmer 6 minutes.
Put in hot jelly jars and cover.
ecipe in Vegetables section of cookbook.
or this recipe but all recipes that I use that involve
Dissolve the lye well in 5 cups cold water.
Melt the grease and strain through an old stocking into the lye, stirring all the time.
Mix the kerosene, amonnia and Borax together and then add the oil of sassafras.
Add the grease and mix well.
Bring lye and water to a boil in iron kettle.
Add cracklings and boil 2 hours.
When the mixture looks like syrup and all cracklings heat up, add Borax and ammonia.
If you add oil of sassafras, it will have a nice scent.
Wash roots and place in 2-quart granite pan.
Cover with boiling water and boil 20 minutes. Strain into a teapot.
Save the boiled roots for future brews.
Pass cream and sugar.
add the gumbo file [or sassafras leaves] and continue to cook
Take a handful of bits of root for every 1/2 gallon of tea. Boil as you would coffee.
If you like strong flavor, boil until the water turns darkish red.
Sweeten as you like.
Serve hot or cold.
ine and Gumbo File (ground sassafras leaves), stir and let heat
ttps://www.amazon.com/Turkish-Cookbook-Musa-Dagdeviren/dp/0714878154/.
nd 1 tsp. Equal for Recipes in bottom of 9 inch