Heart to Hearth Cookery

   The bill of fare for my March 15, 2014 hearth cooking class was To stew Chickens (redware stew pot with cabbage leaf cover and redware pipkin with lid), To make a Pear Pudding (center original bake kettle), Asparagus with Gravy (copper lidded stew pan with legs), A Lent Pudding (center kettle hanging with the pudding bag), To make a Chocolate Tart (bake kettle to left), and Too make Portingall Cake (reproduction bake kettle to right).

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