The kitchen in the homes of our ancestors was the most central room of the house. The typical American depended on the fireplace for their survival. All the cooking was done over the fire, which was kept burning continuously.

Cookstoves did not become common until the mid-19th century. We will be learning the diversilty of the cooking and eating habits of America, what types of food colonists would eat, and how they would prepare it.

John Nott's Wine Chocolate from "The Cook's and Confectioner's Dictionary" - 1726 1 1/2 cup port wine or a pint of Sherry, 4 oz bitter chocolate, grated, 1/2 cup sugar (to taste) Cornstarch or rice flour to thicken (optional) Procedure Put all ingredients in sauce pan and bring to boil. Pour into warmed glasses or cups.			"As served at Pottsgrove Manor" Grating chocolate
			A Very Fine Syllabub - E. Smith circa 1742 5 cups of half and half 1 cup of sugar juice and rind of 3 lemons 2 cups of white wine 1 cup of sack or cream sherry Procedure 1. Combine cream with sugar and lemon rind. in large bowl. Set aside. 2. Combine the wine, sack, and lemon juice and slowly beat into the cream mixture. . . Whip until light and frothy. 3. Cover and chill overnight to let the flavors ripen.