Janice Huber Stangl, e-mail message to Michael Miller.
My father, Edward Huber, was born near Hosmer, SD, in 1907. He
remembers two or three early foods that were part of the Christmas/winter
season. The family had mostly pork as meat [no beef] to eat. To
utilize the feet, they would be pickled, made into Kole-a-detz,
or made into the constant pot of bean soup simmering on the back
of the kitchen stove.
2-3 bay leaves
1 T whole allspice
1/2-1 cup vinegar
Cover hocks with water and salt. Boil until meat is tender. Remove
meat from hocks, chop and then add it back to the salt water. Add
vinegar, with allspice and bay leaves in a cloth bag. Boil for 1/2-1
hour. Cool in desired glass pan or dish. Slice when cold and jellied.
to use any images from the GRHC website may be requested
by contacting Michael