North Carolina - State flower: The Dogwood

1. Sweet and Sour Bean Salad
2. Oyster Chowder
3. Salt Rising Bread
4. Chicken and Dumplings
5. Braised Cucumbers
6. Baked Persimmon Pudding

Salt Rising Bread - Makes 3 to 4 loaves

3 med white potatoes, peeled and sliced
2 Tbsp sugar
3 Tbsp cornmeal
1 tsp salt
2 cups boiling water
2 cups lukewarm milk
¼ tsp soda
Flour
4 Tbsp shortening

Place sliced potatoes in a large mixing bowl. Add sugar, cornmeal and salt. Pour boiling water over mixture. Cover with a dish towel and place in a pan of hot water. Keep the water hot under the bowl by keeping the lowest heat of the stove for 24 hours. Near the end of this period, the odor of fermentation will be evident and little bubbles will form on the surface.

At the end of the 24 hours, remove the potatoes and add milk, soda and enough sifted flour to make a stiff sponge. A large amount of flour is required. Put the mixture back into the large bowl over hot water for 2 to 2-12 hours or until light.

In another bowl cut shortening into 2 cups sifted flour. Add previous mixture and sufficient additional flour to make a soft dough. Knead lightly and quickly so the dough will stay warm.

Shape into loaves and place into greased pans (four small loaf pans or three large ones). Grease loaf tops. Allow to remain in a warm place until doubled in bulk. In a preheated over, 375º, bake for 10 minutes, then reduce heat to 350º and bake until the crust is golden brown and shrinks from the sides of the pan.

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