Catfish stew, collard or turnip greens, fried chicken, baked ham in pastry, biscuits and jam and the pecan and sweet potato pies shown above are all favorites from the Southern kitchen. In some circles, this type of "down home" cooking is known as "soul food." The biscuits and jam on the right are always a fresh, flaky treat.
Biscuit color: knead a tiny bit of ochre Fimo into white Sculpey. Roll ball about 1/4 inch in diameter between fingertips, then shape biscuit. Poke six holes in top of biscuit with straight pin. Bake in oven at 200 to 250 degrees for 10 minutes. Stroke top of each biscuit with ochre craypa or crayon and smudge with thumb to give golden, baked look. Arrange and glue into serving dish.
Citrus Marmalade: pour small amount of resin into paper cup, and add a touch of amber and yellow transparent dye. Stir in some Knox unflavored gelatin until jelly consistancy is obtained. Add double the amount of catalyst since filler has been added. Stir thoroughly. Pour into serving dish and add spoon if desired. Allow to harden undisturbed overnight.
Materials and Supplies for this Project
Fimo - ochre
White sculpey
Transparent dye - Amber & yellow
Knox unflavored gelatin
X-Acto knife
Tooth picks
Stirring sticks
Straight pin
Craypa/oil pastel or crayon - ochre
Miniature serving pieces
Resin and catalyst
Paper cup
JUNE 1985
by Mary Eccher page 6 of 7
Fixin' Up the Vittles
BEATEN BISCUITS WITH
CITRUS MARMALADE
Handcrafted Collectible Dollhouse Scale Miniature Foods, Beverages and Accessories
IGMA ARTISAN
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Member of CIMTA
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