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In rural 1850 Georgia very few families owned wood stoves. Meals were cooked over open fires. Kitchens were usually located in small buildings a short distance from the house to protect the house from flames if the kitchen caught fire. A porch or breezeway connected the two buildings.
We cook our biscuits and sausages over an open fire. Sausages are cooked in a pot that hangs from an iron crane over the fire. The crane swings out to the front and away from the fire so the pot can be easily removed. Our biscuits are cooked on the hearth in a Dutch oven, sort of a big, deep frying pan with a thick lid. Hot coals placed under the pan and on top of the lid bake the biscuits on both the top and bottom to a golden brown .
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At
Westville our homemade gingerbread is cooked on a wood stove. First a
kindling fire is made in the stove's fire box. As the stove warms up,
the cook prepares the batter. She first mixes flour and spices, then beats
sugar, eggs, butter and cane syrup and adds them to the flour mixture.
This batter is poured into a heavy iron pan and placed in the hot oven.
A pan makes six pieces of gingerbread. 
