Breads:
To bake black bread:
Mix flour, yeast, water, salt and sugars, kneed bread and let rise beneath cheesecloth on counter, re-kneed and place in baking pan,, let rise then bake in oven or kiln by hearth.
To Churn Butter:
Skim cream from milk vat in cool room.
Pour into butter churn.
Pump handle up and down repeatedly.
It will start to feel thick, apply more pressure to pumping.
The butter will begin to turn into a ball.
Empty churn and press butter into a mold.
Pour off the whey, aka buttermilk, and place in a container.
Put butter in cool room.
Put cheescloth over a pitcher and strain lumps from the buttermilk, toss lumps away and place buttermilk in the cool room.
Clean the churn and place in storage room.
To Make Cheese:
Take some milk and place it in cheese vat.
Move to the hearth.
Add premade starter and cook until curds form.
Add premade rennet.
Continue to cook until desired consistency.
Drain the oils.
Lay out cheesecloth and place cheese on it.
Roll or form in cheesecloth.
Tie to keep its shape.
Place in cooler.
Clean the vat and place it in the storage room.
Curing Meat:
Use a cutting stone to cut strips of raw meat.
Hang above the cooking fire, yet not directly above.
Let it smoke naturally for hours until well hardened.
Place in tins and put into storage.
Fresh Kal Da from Scratch:
Uses a kettle.
Cut up pieces of larma and tospit.
Add a bottle of citrus juice.
Add a bottle of ka la na.
Simmer over the cooking pit
Assorted Chores To Be Done:
Gather and stock firewood
Stoke the fire.
Clean and rake the sand pit.
Fill candle holders with new tapers.
Fill the oil lamps.
Wash, dry and put away all dirty vessels.
Wash tables.
Shake out furs.
Make bread, cheese and butter.
Fill spice, sugar and flour containers.
Grind fresh spices.
Cure meats.
Clean slave rings on pole.
Turn the roasting meats, if cooking.
Fill pots and kettles with paga, blackwine and water.
Keep fresh water barrels full.
Do the Masters mending.
AT ALL TIMES WHEN DOING CHORES, ENSURE NO ONE IS GOING WITHOUT SERVICE.
FOOD PREPARATION
.Sa tarna bread:
Baked in flat round pan, almost like a cornbread.  Cut into wedges, its grainy, yellow in color and most often served with honey.  Prepared like black bread but no kneeding or rising is necessary.  Bake it in kiln by the hearth.
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