Fireplace: Most of the food was cooked in pots over hot coals
raked out of the back of the fireplace onto the hearth or front of the fireplace.
This fireplace contains pots hanging from hooks or adjustable arms called "cranes."
Most of the time, the fires were kept small for cooking, and hot coals alone
were sometimes sufficient. Loaves of bread, cakes, and pies were prepared in
the kitchen, but baked outside in the
brick oven, using long handled wooden peels or flat shovels to arrange the
food for baking. Fried food was popular. Not only was the taste of fried foods
appealing, but also frying was a quick method to get one away from the hot fire
faster than broiling or baking. Biscuits, cornbreads and deep-dish pies were
cooked on the hearth. Very little food was eaten raw, with cole slaw of cabbage
and melons being the exception. Even fruits were usually poached or boiled or
made into fried pies.
Photo courtesy of Lexington County MuseumReturn to Kitchen