"APPETITE - WHETTING, COMPETENT, DELICIOUS RECIPES THAT HAVE MADE SOUTHERN COOKING FAMOUS THE WORLD c OVER." Charlotte, N. C., News. From the collection of the

o Prelinger i a JJibrary

San Francisco, California 2006 THE SOUTHERN COOK BOOK OF FINE OLD RECIPES

Compiled and Edited by Lillie S. Lnstig S. Claire Sondheii Sarah Rensel

Decorations by H. Charles Kellui

Copyrighted 1935 CULINARY ARTS PRESS

P. O. Box 915, Reading, Pa. INDEX

Page Page APPETIZERS CANDIES

Avocado Canapes 47 Candied Orange or Grapefruit Peel 46 Cheese Appetizer for the Master's Caramels, Grandmother's 46 Cocktail 47 Cocoanut Pralines, Florida 46 Delicious Appetizer 47 Fudge, Aunt Sarah's 46 Papaya Canape 26 Goober Brittle 46 Papaya Cocktail 26 Pecan Fondant 46 Pigs in Blankets 47 Pralines, New Orleans 46

. Avocado Cocktail 47 Shrimp Paste 18 EGGS BEVERAGES Creole Omelet 29 Eggs Biltmore Goldenrod 29 Egg Nog 48 Eggs, New Orleans 29 Idle Hour Cocktail 48 Eggs, Ponce de Leon 29 Mint Julep 48 Eggs Stuffed with Chicken Livers 29 Mint Tea 21 Orange Julep 48 FRITTERS, PANCAKES, WAFFLES Planter's Punch 48 and MUSH Spiced Cider 48 Apple Fritters 28 Syllabub, North Carolina 48 Apricot Fritters 28 Tom and Jerry, Southern Style 48 Corn Bread Fritters 28 Zazarac Cocktail . ... 48 Corn Fritters 28 Corn Meal Dodgers for Pot Likker 6 BREAD AND Corn Meal Mush 35 Flannel 32 Batter Bread, Mulatto Style Flapjacks, Georgia 32 Powder Biscuits, Mammy's Fruit Fritter Batter 28 Beaten Biscuits Griddle Cakes 32 Buttermilk Muffins Griddle Cakes, Sour Milk 32 Cheese Biscuits Hoe : 30 Miss Southern ... Corn Bread, Lee's Orange Fritters 28 Corn Cakes, Richmond Peach Fritters 28 Corn Meal Muffins Pear Fritters 28 Corn Sticks Popovers, Good Old Southern 31 Crackling Bread Rice Flour Waffles 34 Four o'clock Tea Scones Rice Waffles 32 Good Biscuits Morning Tallahassee Hush Puppies 30 Hot Lunn Bread, Sally Waffles, Louisiana 32 Bread Nut Waffles, Virginia 32 Raisin Biscuits Spoon Bread, Southern FRUIT AND VEGETABLES

CAKES Apples, Glazed Baked 25 Artichokes 27 , Bride's 42 Bananas, Baked 25 Blackberry Roll 36 Beans, Home-Baked 27 Brown and White Cake 43 Cantaloupe, Spiced 25 Christening Cake 47 Carrots, Candied 27 Confederate 43 Carrot Pudding 38 Fruit Cake 42 Corn Custard, Southern 30 Gingerbread, Miss Rosa's 41 Corn Pudding 30 Hot Frosted Gingerbread 41 Egg Plant 27 Jelly Roll, None-So-Good 41 Hominy or Grits 30 Lady Baltimore Cake 42 Hominy or Grits, Baked 34 Marble Cake, Plantation 42 Hopping John 27 Old-Fashioned Strawberry Shortcake 41 Kumquats and Prunes, Stewed 25 Orange Cake 40 Lima Beans, Fresh 28 Palm Beach Poincianna Cake 42 Okra 27 Pecan Nut Cake 3G Okra, Fried Pineapple Upside Down Cake 43 Okra and Tomatoes 27 Spiced Devil's Food Cake 43 Oranges, Baked 26 25 Strawberry Jam Cake . 3G Peaches, Fried INDEX

Page Page FRUIT AND VEGETABLES (Continued) (Continued) Papaya Baked 26 Dried a la Maryland 17 Parsnips and Salt 10 Frogs' Legs, Calvert Manor 10 Peas, Creamed Green 28 and Pineapple 14 Peppers, Creole Stuffed 27 Ham, Baked 14 Prunes Savannah Stewed 25 Ham, Baked with Apples 14 Rice, Curried 34 Ham, Broiled 14 Rice, Mulatto 34 Ham, Smithfield 14 Rice and Pineapple 34 - Roast 14 Rice Cakes, Creole 34 Hamburger , Broiled 14

Rice Croquettes, Dinah's 34 Hare, Belgian, a la Maryland ... 10 Salsify ( Plant) 27 Jambalayah (a Creole Dish) 13 String Beans and Bacon, Old Fashioned 27 Lamb, Barbecued 16 Squash, Stuffed 28 a la Madame Begue _. 10 Squash Cakes, Fried 27 Opossum 16 Wild Rice and Mushrooms 34 Pork Chops, Stuffed 10 ICINGS Pig, Roast Suckling 16 of Beef a la Mission 10 Brown Sugar Frosting 44 Sweetbreads and Mushrooms 10 Butter Icing 44 Fricassee, Old Dominion 10 Mocha Icing 44 Veal Paprika ... 10 Never Fail Icing 44 Orange Icing 44 MEAT AND STUFFING Royal Poincianna Cake Filling 42 Apple Stuffing 22 JELLIES AND JAMS Bread Stuffing 22 Chestnut Stuffing 22 Grapefruit and Marmalade .... 26 Pineapple Cornbread Dressing . 22 Guava Jelly 26 Oyster Stuffing ... 22 Orange Marmalade 26 MISCELLANEOUS ITEMS Pear Chips , 46 Sherry Wine Jelly 47 Chestnut Souffle" 22 MEAT Crepes Suzette, New Orleans 41 Curds and Cream 28 Brunswick .. 1C Scrapple, South Carolina 22

Burgoo, Kentucky 6 Welsh Rarebit ... 47 Burgoo for Small Parties 13 Chitterlings 14 PIES Hash 13 Apple Pot Pie 38 Creole Beef Stew, Aunt Linda's 13 Butterscotch Pie

Creole Goulash .. 13 Chess Pie . 37

'Case Cookin's lak religion is Some's 'lected an' some ain't, An rules don no mo' mek a cook Den sermons mek a saint. From "BANDANNA BALLADS" By HOWARD WEEDEN INDEX

Page Page PIES (Continued) SALADS AND RELISHES (Continued)

Cocoanut Pie .. ... 37 Poinsettia Salad 23 Jelly Pie Shrimp Salad with Peas 18 Kentucky Pie Lemon Pie, Real Southern SAUCES AND DRESSINGS Pecan Pie, White House Apple Ball Sauce for Suckling Pig 16 Pie Dough or Southern Pastry ... Sauce 16 Pineapple Custard Pie, Nannie's Brandy Sauce for Fritters 24 Pumpkin Pie .. Creamed for Fried Chicken 12 Raisin Pie .. Egg Nog Sauce 44 Foaming Sauce for Fruit Puddings 24 POTATOES French Dressings 21 Potatoes, Baked Stuffed Frozen Mint Ice for Roast Lamb 24 Croquettes, Piedmont 35 Hard Sauce 24 Potatoes, Hashed Browned 35 Hollandaise Sauce 21 Potatoes, Scalloped 35 Horseradish Sauce 21 Sweet Potatoes in Honey 36 Lemon Sauce for Fritters 28 Sweet Potato, Georgian Style 35 Mayonnaise Dressing 21 Sweet Potatoes, Pineapple and Marsh- Mushroom Sauce 24 mallows 36 Poultry Sauce, Louisiana 15 Sweet Potato Pone 35 Raisin Sauce for Ham 24 Sweet Potatoes, Scalloped 36 Rhubarb Sauce 24 Sweet Potatoes, Stuffed 35 Shrimp Sauce 18 Yams, Candied 35 Sour Cream Dressing 21 Yam Puff 35 Sour Cream Dressing, Richmond 21 Yams, Sugared 36 Tomato Sauce 24 White Sauce POULTRY 24 Chicken a la Tartare 11 SEA FOOD Bouillabaisse 17 Chicken, Barbecued 12 Crab Chicken, Cakes 12 Croquettes 18 Crabs, Deviled Norfolk 18 Chicken Chili Con Came . 17 Diamond Back 20 Chicken, Fried Maryland 12 Terrapin Stew Chicken Hash 12 Fish Cakes 20 , Fillets of 20 Chicken Liver Ramekins 29 ' Chicken Rice 11 Herring Roe 20 Casserole, & Chicken Pot Miss Cecilia's 12 la Newburg 19 Pie, Lobster Roasted 12 Thermidor 19 Chicken, Broiled Chicken, Shortcake Dixie 11 Mackerel, Spanish 20 Browned 19 Chicken Stewed and Dumplings 12 , Chicken Oysters Fried a la Norfolk 19 Terrapin 15 Loaf Duck, Roasted 13 Oyster Chesapeake 19 Louisiana 19 Mock Terrapin Stew 11 Oysters, Oyster Pie .. 18 , Roasted 15 Planked Shad 15 Pigeon Pie 11 Pompano with Shrimp Stuffing 20 Roasted with .. , Rice, Pilau 11 Caliente Turkey, Roasted 12 18 Shrimp and Rice Croquettes 18 PUDDINGS SMALL CAKES AND COOKIES Ambrosia Brownies Chocolate Indians 45 Apple Dumplings Colonial Cookies 45 Barbara Fritchie Pudding 40 Currant Cakes 45 Batter Pudding, Southern 39 Doughnuts, Pickaninny 43 Boiled Custard 39 Ginger Cookies Plantation 45 Bread Pudding 40 Nut Drop Cookies Topsy's 45 Cottage Pudding, Paulina's Delicious 40 Orange Cookies, Florida 45 Jelly Meringue 26 Pecan Brownies, Georgia 46 Molasses Pudding 40 Short'nin' Bread ...... 42 Orange Fluffs, Baked 44 Sour Cream Cookies, Plantation 45 Orange Marmalade Bread Pudding ... 39 Monticello 39 SOUPS Pandowdy, 7 Plum 39 Almond Chicken Soup Pudding Southern 7 Plum Plantation 40 Bean Soup, Pudding, Black Bean 7 Queen of Trifles 39 Soup Pudding Chicken Cream 7 Raw Apple Float 41 Soup Chicken Gumbo 7 Rice Custard 40 Chicken Oyster Gumbo 8 Southern Whip 44 Crab Soup, Baltimore 8 Spanish Cream . 44 Crayfish Bisque 15 SALADS AND RELISHES Cream of Crab Soup. Marvland 8 Creole (Soup a la Madame Begue 9 Apple Chutney 25 Gumbo, Southern 7 Avocado or Alligator Pear Salad 23 Jellied Melange 9 Cherries, Pickled Captain Henry's 25 Okra Soup 7 Cole Slaw, Mississippi 23 Onion Soup au Gratin 9 Chicken-and-Fruit Salad 23 Oyster Bisque 8 Cinnamon Apple Salad 23 Oyster Soup 8 Grapefruit Ring 23 Plantation Soup 9 Guspachy Salad, Florida 23 Pot Likker 6 Indian Relish 25 Shrimp Gumbo 8 Jean Lafitte Salad 23 Southern Jugged Soup 9 Papaya Recipes 26 Turtle Soup Pendennis 17 Pepper Relish 25 Vegetable Bouillon 9 Introduction

think of the Southland as the place where the sun shines brighter, the breezes are pEOPLE* gentler, the birds sing sweeter and the flowers are fairer. We, who have edited this cook book, which we hope you will find helpful, think of the Southland as the hearthstone of superb cooking. To attempt a Southern Cook Book in one small pamphlet was an ambitious under- taking. There were many fine recipes that should have been included but lack of space would not permit. It became the editors' problem to select as many, as varied and as useful a collection of recipes as it was possible to include in these few pages. Many fine dishes had to be omitted to make way for better ones. The natural, geographic and climatic advantages of the different sections of the sunny South have played an important part in Dixie cookery. The fertile fields, plentiful fruit trees and waterways have each contributed bountifully. Every part of the Southland is individual and distinctive in its cookery. The "Creole Dish" of New Orleans has nothing to do with racial origin but rather indicates the use of red and green peppers, onions and garlic. Oranges, grape- fruit and avocados play an important part in Florida cookery. Maryland is famous for its fried chicken and its delicious sea food recipes. One thinks of Virginia, its hot breads and its sugar- cured . Kentucky is known for its corn "likker" and its flannel cakes. Only one thing is universally true: Every corner of the South is famous for its fine cookery.

As you glance through this book you will find many delicious dishes . . . many excellent combinations. You will find here the carefully-guarded secrets of real Southern cooking, will find palatable and tempting to the eye. You accurate, tried and tested recipes . . . each one a gastronomical delight. The very name "Southern Cookery" seems to conjure up the vision of the old mammy, head tied with a red bandanna, a jovial, stoutish, wholesome personage ... a wizard in the art of creating savory, appetizing dishes from plain everyday ingredients. But it should be remem- bered that not all the good cooks of the Southland were colored mammies ... or folks who lived on plantations. Southern city folks are also famous for their hospitality, their flare for entertaining and the magnificence of their palate-tickling culinary efforts. Most of the recipes in this book were gathered from this latter source, though they undoubtedly in many cases owe their origin to the colored mammies who rarely bothered to write down their recipes . . . for they were good cooks who most often could neither read nor write . . . didn't have to ... you fixin's just put 'em in front of a stove with the and they created somethin' grand . . . even if they couldn't always 'splain you jus' how. All your life you have heard of the traditionally famous dishes of the South- land. No names appear so frequently on hotel menus as Dixie names. No cook- ing seems more famous or synonymous with quality and deliciousness than Southern cooking. You will find here, published for the first time in book form, we believe, the truly amazing recipe for "Kentucky Burgoo", and the celebrated recipe for "Pot Likker", which is a familiar dish in almost ,-v every part of the South, particularly in the homes of the poor white and the negro. We believe this book to contain a remarkable cross- iST section of fine recipes and we hope you will find it a valuable aid in your culinary efforts.

*. .

/ layed m' head on de railroad track. Thought about m' yaller gal, and took it back. Oh honey, how long? THE SOUTHERN COOK BOOK KENTUCKY BURGOO (This recipe makes 1200 gallons)

"Kentucky Burgoo" is the celebrated stew which is served in Kentucky on Derby Day, at Political Rallies, Horse Sales and at other outdoor events. This recipe is from a hand- written copy by Mr. J. T. Looney, of Lexington. Mr. Looney is Kentucky's most f amou ^ Burgoo-maker and it was for him that Mr. E. R. Bradley named his Kentucky Derby winner "Burgoo King". Mr. Looney uses a sauce of his own in the preparation of this truly-amazing concoction. Mr. Looney is invited to all parts of the country to prepare Burgoo for large gatherings. This is not a dish to be attempted by an amateur though it can be prepared in smaller quan- tities. It is a very picturesque sight to* see Mr. Looney, aided by many negro assistants, pre- paring this dish over open fires and huge kettles which are kept simmering all night. 600 pounds lean soup meat (no , no ) 200 pounds fat hens 2000 pounds potatoes, peeled and diced 200 pounds onions 5 bushels of cabbage, chopped 60 ten-pound cans of tomatoes 24 ten-pound cans puree of tomatoes 24 ten-pound cans of carrots 18 ten-pound cans of corn Red pepper and salt to taste Season with Worcestershire, Tabasco, or A#l Sauce Mix the ingredients, a little at a time, and cook outdoors in huge iron kettles over wood fires from 15 to 20 hours. Use squirrels in season . . . one dozen squirrels to each 100 gallons. (See Recipe Page 13.) "Burgoo is literally a soup composed of many vegetables and delectably fused together in an enormous caldron, over which, at the exact moment, a 's foot at the end of a yarn string is properly waved by a colored preacher, whose salary has been paid to date. These are the good omens by which the burgoo is fortified." "Carey's Dictionary of Double Derivations" POT LIKKER (Made famous by the late Senator Huey P. Long)

Into 3 quarts of cold water, put a %-pound piece of salt pork and place on fire to boil for 45 minutes. Wash young turnip greens in several waters and clean them well. Put them into the pot along with the pork and let boil for another hour. Drain the water from the greens and meat; chop the greens rather fine and season well with salt and pepper. Place the on a hot dish and on slices of the over the and meal greens top arrange pork; pour greens about iMj cups of the water in which the greens were cooked (pot likker). Cornmeal dodgers are frequently served along with this dish and are arranged around the greens. CORN MEAL DODGER FOR POT LIKKER

Vz pint white corn meal Vz teaspoon salt 2 tablespoons melted butter or other shortening cold water Add salt to corn meal and stir in the melted butter. Add sufficient cold water so dough will hold shape. Mould dough into size pieces and drop into boil- ing pot likker. Cook in closely covered pot for twenty minutes. Serve garnished with the greens from the "pot likker".

Kentucky, oh Kentucky, How I love your classic shades, Where flit the fairy figures Of the star-eyed Southern maids; Where the butterflies are joying 'Mid the blossoms newly born; Where the corn is full of kernels, And The Colonels Full of Corn! WILL LAMPTON. THE SOUTHERN COOK BOOK

Chicken Gumbo Chicken Cream Soup 1 small stewing chicken 3 cups chicken broth 2 tablespoons Hour 3 tablespoons rice 3 tablespoons butter, melted Vz cup diced 1 onion, chopped celery 2 hot milk 4 cups okra, sliced and chopped cups Cook the rice and until soft. Strain 2 cups tomato pulp celery and rub a strainer and add to the few sprigs parsley, chopped through stock. Add 2 of hot season with 4 cups water cups milk, salt and to taste. salt and pepper to taste pepper Sprinkle chopped over the when to serve. After chicken is cleaned and dressed, cut parsley top ready it into serving portions. Dredge lightly with the flour and saute in the with the butter, along Okra Soup chopped onion. When the chicken is nicely browned, add the okra, tomatoes, parsley and 1 soup water. Season to taste with salt and pepper. 4 cups cold water Cook very slowly until the chicken is tender 4 cups okra, cut fine and the okra well-cooked about 2V-2 hours. 2 cups tomato pulp Add water as required during the slow cook- salt and pepper ing process. If a thin soup is preferred, the Cover soup bone with cold water and allow of quantity water may be increased. to come to a boil; cook about one hour. Add the okra which has been cut fine and the Almond Chicken tomato Soup pulp. Simmer all together for 2 hours until Vz cup blanched almonds thick. Rice is invariably served with this soup 6 bitter almonds and sometimes corn and buttered beans. 3 cups chicken. broth 1 teaspoon onion juice Black Bean Soup 1 bay leaf, crushed fine 2 cups black beans 3 tablespoons butter 12 cups water 3 flour tablespoons */4 pound salt pork 2 milk cups y% pound lean beef, cut in small pieces 1 cup cream 1 carrot, diced salt and pepper to taste 3 small onions, minced Chop almonds fine, adding the bitter almonds 3 cloves for a more flavor. J pronounced Add the chopped /4 teaspoon mace almonds to the chicken broth, seasoned with dash red pepper onion and juice bay leaf. Simmer slowly. Melt 3 hard cooked eggs, sliced the butter and stir in the flour; when smooth, 1 lemon, sliced add to the broth, stirring constantly until the 1 wineglass sherry is reached. Add the milk and boiling point Wash and clean beans and soak over night. cream and season to taste with salt and pepper. In the morning, sort carefully and add to the water with the salt the lean Southern Bean pork, beef, the Soup carrot, onion and seasonings. Cover and cook 1 cup dried beans slowly for 3 hours, or until beans have become cold water very soft. Rub through a sieve, place in a 6 cups ham broth tureen; add the sliced eggs, the lemon and the 1 cup chopped celery glass of sherry. % onion, minced 3 butter tablespoons Southern 3 tablespoons flour Gumbo salt and pepper 2 tablespoons butter, Cover the beans with cold water and let melted stand overnight, or at least six hours. Drain 1 onion, chopped off water and add beans to ham broth. Add the 2 cups tomatoes celery and onion and let cook slowly until beans 2 cups okra, cut fine become soft. Strain the 1 quite bean broth ; press cup chopped green the beans through a sieve and add the pulp to peppers the strained broth. If necessary, add more water 2 cups hot water in order to have five cups of broth. Melt the % teaspoon celery seed butter, stir in the flour, salt and pepper; slowly salt and pepper stir in the hot bean broth and simmer until Fry the onions in the thickened. Serve hot with slices of lemon and melted butter until brown; hard cooked eggs. add the vegetables, hot water and seasonings. Cook slowly until Some folks say preachers won't steal, quite thick. But I caught two in my cornfield. One had a bushel, one had a peck, One had a roastiji' ear hung round his neck. THE SOUTHERN COOK BOOK

Maryland Cream of Crab Soup Shrimp Gumbo

1 tablespoon flour 2 quarts fresh shrimp 2 tablespoons butter 3 onions 2 quarts milk % cup vinegar 1 pint salt V'2 onion sliced 2 quarts water 1 Va pint heavy cream tablespoon butter, melted 1 flour chopped parsley, celery, salt, pepper tablespoon 4 cups okra, cut fine Melt butter in top of double boiler, add 1 cup cooked rice flour and blend. Gradually add the milk and 6 large tomatoes, skinned onion, parsley and celery, and season to taste. 2 bay leaves Cook slowly until the soup thickens a little, pinch and then add the crab meat. Serve in individual sugar pepper Wash and clean the Boil the dishes with a spoonful of whipped cream on top. shrimp. shrimp with 2 of the onions, the vinegar and salt in the water about 20 minutes. Drain off the stock Crab Soup, Baltimore and save. Shell the shrimp. Chop the remain- ing onion and brown in the melted butter. 2 tablespoons butter Stir in the flour and slowly add the strained 1 onion, finely chopped broth, stirring constantly. Add the okra and flour 1 tablespoon rice, tomatoes, seasonings and shelled shrimp. 2 cups warm water Let simmer a short time before serving in order 1 cup crab meat to cook okra and tomatoes. !/4 cup chopped celery chopped parsley Oyster Bisque salt and pepper dash Tabasco sauce 1 quart oysters 3 cups scalded milk 1 quart milk Melt the butter, add the onion and brown. 1 tablespoon flour Blend in the flour and slowly add the warm 1 tablespoon butter water; allow to cook until slightly thickened. % cup chopped celery Add the crab meat, celery, parsley and season- 1 green pepper ings. Allow to simmer for 30 minutes. Just be- Worcestershire sauce fore serving, add the scalded milk. salt and pepper Put oysters through a meat grinder, make a cream with thickened with flour Oyster Soup soup milk, and seasoned with butter, salt, pepper, chopped 1 quart oysters celery and green pepper. Add the oysters and 1 quart rich milk keep the soup hot but do not allow it to boil 2 tablespoons butter as it may curdle. Add Worcestershire sauce before 1 tablespoon finely-chopped parsley just serving. dash onion salt or 1 teaspoon onion juice salt and pepper to taste Chicken Oyster Gumbo Strain the oysters, put oyster broth in a 1 small chicken saucepan. Into a double boiler pour the milk. 1 pound of beef cut up for stewing Heat the oyster broth but do not boil. When 1 cup diced okra both are hot add the broth to the milk, stir. 1 tablespoon butter Add the butter and seasoning, then gradually 1 onion one by one put the oysters in and heat until 3 pints water hot but never let it boil. When the oysters 2 dozen oysters puff and the l I /2 teaspoons sassafras leaves edges crinkle, salt and serve at once. pepper Cut up the chicken and stew it with the beef and 1 cup okra in 3 pints of water. When a strong broth has been obtained and the meat is tender, remove the chicken bones and cut the meat into small pieces. Add the oysters with their liquor and season to taste with salt, pepper and onion browned in butter. Add the sassafras leaves. Cook until the edges of the oysters curl.

Cindy went to meetin' She shouted and she squeeled; She got so much religion She broke her stockin' heel. THE SOUTHERN COOK BOOK

Creole Soup a la Madame Begue Plantation Soup 1 carrot, diced 1 tablespoon butter, melted 1 stalk celery, cut fine 1 tablespoon chopped green pepper 1 small onion, chopped fine 1 red tablespoon chopped pepper 2 stock flour cups soup 1 tablespoon 4 l tablespoons butter l stock /2 cups soup 2 flour tomato tablespoons 1 cup pulp 2 l cups milk /2 cup corn % cup grated cheese salt and pepper Cook carrot, celery and onion in the stock brown the in the melted Lightly peppers until very tender; strain; make a thin white blend in the flour. add the butter; Slowly soup sauce by melting the butter, stirring in the flour tomato over fire and con- stock and pulp; place and slowly adding the milk. Combine the stock tinue to stir until soup boils. Reduce the heat, with the white sauce and simmer until blended. cover and let cook for 20 minutes. Strain slowly When ready to serve, add the grated cheese. into another pot, add the corn and season to taste with salt and pepper. Jellied Melange 2 tablespoons gelatin % cup cold water Cratin Onion Soup Au 4 cups hot chicken broth 2 tablespoons onion juice 2 quarts meat broth 1 cup chopped cooked chicken 8 medium sized onions V-2 cup chopped cooked ham 2 tablespoons butter % cup chopped celery 1 Worcestershire sauce teaspoon 1 pimiento, chopped fine salt and pepper Soak the in the cold water for five toast gelatin minutes. Add to the hot chicken broth with the grated parmesan cheese onion juice and stir until it dissolves. Set aside Slice onions thin and brown in butter. Add to cool; when it begins to congeal, stir in the the broth, Worcestershire sauce, salt and pep- other ingredients, and put in small molds. Chill. per to taste, and simmer until the onions Serve on lettuce garnished with mayonnaise are tender. Pour soup into an earthen jar and parsley. or oven-glass casserole. Arrange toast on top of soup, sprinkle with grated cheese and place Vegetable Bouillon under the broiler until cheese melts and browns. (General Lee's Favorite Soup) 4 cups tomatoes 1 stalk celery, chopped 2 carrots, chopped Southern Jugged Soup 2 sprigs parsley % green pepper, chopped 6 sliced potatoes, 1 bay leaf 1 onion, sliced 2 teaspoons onion juice 6 tomatoes or two cups canned tomatoes salt and pepper to taste 1 turnip, diced 1 wineglass sherry wine 1 can peas 2 cups water 1 grated carrot Put the tomatoes in a saucepan with the % cup rice water, add all the vegetables 3 quarts water and seasoning and let boil for 1 tablespoon salt 30 minutes. Strain. Add the 1 tablespoon sugar sherry wine. Serve piping % teaspoon pepper hot. /A/ 1 pinch allspice Arrange vegetables, rice and seasonings in alternate layers in the bottom of a stone crock with a cover. Boil any carcasses of Carry dot load on cold chicken, bones of roast meat or steak your with trimmings, in three quarts of water, head until the liquid is reduced to two quarts. De Lord will bless your Strain, cool and remove. Pour the broth corn over the vegetables. Put on the cover and good bread. seal, using tape or muslin, to keep in the steam. Set crock in a pan of hot water. Place in oven and cook from four to six hours. 10 THE SOUTHERN COOK BOOK

Ribs of Beef a la Mission Stuffed Pork Chops as as needed. Season short ribs with salt and pepper, also Select many pork chops Have the cut them an inch in thkk- rub over slightly with clove of garlic. Cover ness and make a in each one. Fill with boiling water, add 1 large sliced onion. pocket with the bread Cook slowly two hours. Add 2 cups toma- following filling. 2 cups toes, one teaspoon paprika, and cook gently 1 onion 1 hour. tablespoon chopped 1 cup chopped apples season to taste Veal Paprika hot water to moisten Cut veal steak % inch thick. Season with Place in a baking dish, add a little water to from and bake in a slow salt and pepper, roll in flour. Heat fat in keep sticking oven until is well cooked. spider, add paprika until red, then two onions, pork very sliced. Fry slightly, add meat, brown all Hare a la over, add gradually MJ cup thick sour cream. Belgian Maryland Cover pan, let cook slowly Ms hour, add a 1 rabbit, cut in portions little water and serve. salt and pepper 1 cup flour 2 beaten Old Dominion Veal Fricassee eggs, cracker crumbs Cut in pieces 2 pounds veal (). Cook 4 tablespoons butter, melted slowly in boiling water to cover, add 1 onion, 1 small onion, minced 1 leaf 2 stalks celery, 6 slices carrot. Remove meat. bay hot water Season with salt and pepper, dredge with flour and brown in butter. Serve with brown Wash pieces of rabbit and wipe well. sauce. Sprinkle with salt and pepper and roll each piece in flour, beaten eggs and cracker crumbs. Put in roaster in which the butter was melted, Calvert Manor Frogs* Legs add onion and bay leaf; cover. Roast for I'/a hours in a moderate oven to 375 (A Dish for the Epicure) (350 F.) ; baste with hot water, using from 1 to 2 cups 8 depending on amount of gravy desired. Con- boiling salt water tinue to roast, basting frequently, for M> hour. % cup lemon juice salt and pepper Sweetbreads and Mushrooms 1 egg, beaten cracker crumbs 1 pair sweetbreads 2 melted Only the hind legs of the frogs are eaten. tablespoons butter, 2 flour Skin the legs and scald them in boiling salt tablespoons salt and water and lemon juice for about two minutes. pepper 2 milk Dry after scalding. Season with salt and cups 1 fresh mushrooms pepper; dip in beaten egg and then in cracker pound Parboil sweetbreads and remove all the loose crumbs. Fry for three minutes in deep fat and membranes. Saute in 1 tablespoon of the butter. serve two frog legs per person. Blend in 1 tablespoon of the flour; add salt and to taste and 1 of milk. Simmer Parsnips and Salt Pork pepper cup slowly until thickened. Wash and peel the 2 pounds salt pork mushrooms, saute in the remaining butter, 6 parsnips blend in the remaining flour, and add the salt Cut salt pork in small pieces and partly and pepper and milk. When thickened, combine cover with water and cook until almost done. with the sweetbread mixture and put in a cas- Then add the parsnips, which have been cut serole. Cover with bread crumbs and dot with in one-inch pieces. Cook until both the salt butter. Brown in a hot oven (400 F.) for 5 pork and parsnips are tender. to 8 minutes. Liver a la Madame Begue 1 pound calves' liver, cut in 1-inch cubes 2 small onions, thinly sliced 2 sprigs parsley salt and pepper Sprinkle the liver with salt and pepper, cover with onion and parsley; let stand for 2 hours. Fry in deep fat (390 F.) 1 minute. Drain, garnish with lemon and parsley.

Ah got corn, squash and yams! Ah got chicken, squirrel, sugar cured hams! THE SOUTHERN COOK BOOK 11

Mock Terrapin Stew Roast Squab with Rice Pilau Boil two chickens until tender, cut the meat the Home of Gentle from the bones and dice it. Beat the yolks of (From Folk) and set aside. Blend two six eggs tablespoons 4 J of melted butter and of flour with /4 pound 6 slices bacon of milk heated to the add one pint boiling 1 onion Add the beaten season with salt point. yolks, % cup chopped celery and Put back on fire, adding the pepper. 2 cups rice diced chicken and one of wine large glass just 4 cups chicken stock before serving. 4 eggs salt and Rice and Chicken Casserole pepper mustard pickle juice 2 rice cups Dress the squabs as usual, cleaning them 2 cups milk thoroughly. Stuff with a mixture made as fol- \V<2 tablespoons butter lows: Dice bacon and fry until crisp. Remove 2 eggs the bacon, and brown the chopped celery and 1 cooked chicken onions in the bacon Boil the rice Bone the chicken and cut into one-inch drippings. in the chicken stock until tender, then add pieces. Boil the rice in salted water until ten- the and onion. Beat the eggs der. Stir in the butter, the milk and the eggs. bacon, celery and add them to the rice. Season with salt Put a* layer of this into a casserole, then the and Stuff the with the mix- chicken, then the rice. Bake in a (350 F.) pepper. squabs moderate oven until well browned. ture and make mounds of the remaining fill- ing on which to lay the squab. Bake in a Dixie Chicken Shortcake hot oven for about 25 minutes, basting the with mustard 1 large chicken, cooked squabs frequently pickle juice. 2 cups chicken stock 2 tablespoons flour Chicken a la Tartare 1 pound mushrooms, cleaned 2 tablespoons butter, melted salt and pepper 1 broiling chicken 1 1 pan cornbread (see page 31) A pound melted butter Remove the skin and bones from the cooked 4 sprigs parsley chicken. Cut meat into small pieces. Make a 1 small onion sauce, using 2 cups of the chicken stock and % pound mushrooms thickening it with the flour. Saute the mush- 1 clove of garlic rooms in the butter. Add the chicken and mush- salt arid pepper rooms to the sauce. Cut the cornbread into 4- bread crumbs Cover the lower halves inch squares and split. Clean the broiler and split it in half. Place with some of the chicken mixture. on these Lay it in a pan in which the butter has the crusts and cover with more of the top been melted. Chop the parsley, onion, chicken mixture. Leftover chicken and gravy mushrooms and garlic and add to the butter may also be used in this manner. with salt and pepper. Cover the frying pan broiler to simmer for fifteen Pigeon Pie and allow the minutes, turning it occasionally so that the 4 squabs, parboiled flavor is absorbed. The chicken is then rich pastry (see page 37) dipped in bread crumbs and broiled until 3 butter, melted tablespoons well browned. The chicken meat is deli- 3 tablespoons flour flavored with the mushrooms, onion, 2 stock in which were boiled cately cups squabs and 1 cup milk garlic, c o m - salt and parsley pepper The buttered bread crumbs bination. in the until are well- pre-cooking Fry parboiled squabs they the butter browned. Line a deep casserole with rich pastry sauce also as- dough and place the fried squabs in the cas- the ten- serole. Blend 3 tablespoons of flour with the sures derness of the melted butter and slowly stir into the stock and milk. Season with salt and pepper and heat meat. until thickened. Pour the sauce over the f squabs; sprinkle buttered bread crumbs on top and place in a hot oven (450 F.) for 10 min- utes. Reduce the heat to moderate (350 to 375 F.) and continue baking for 8 to 10 min- Jar utes, until crumbs and edges of crust are nicely browned.

I went to the ribber but I didn't go to stay, But I got so drunk I couldn't get away, My marster axed we whar I'd been, And the way he hit me was a sin. 12 THE SOUTHERN COOK BOOK

Roast Chicken or Turkey Barbecued Chicken Dredge a four-pound seasoned chicken with 1 young broiling chicken flour and place on its back in dripping pan with 5 tablespoons melted butter butter or chicken fat the size of an egg. Place 2 tablespoons vinegar in hot oven (400 F.) and when the flour is 2 teaspoon dry mustard browned reduce the heat to (350 F.) mod- V-2 teaspoon Worcestershire sauce erately hot, then add */4 cup of fat dissolved 1 pinch red pepper in % cup boiling water and baste every Split young chickens for broiling. Place quarter of an hour. Turn chicken often until them on a broiling rack, skin face down, and breast meat is tender, then it is done. About cook under moderate flame until well browned 1^ hours are required. Turkey will require and almost tender. Turn and brown the other more liquid and will have to be roasted longer side. While chicken is cooking, baste fre- according to size. quently with the above mixture. Chicken Cakes Fried Chicken Maryland Select carefully a young tender fryer. 1 cup cooked chicken meat, chopped Singe and cut into halves or quarters. Wash 2 eggs, slightly beaten and dry, then dip into flour to which 1 tablespoon cream carefully has been added salt and Place salt and pepper pepper. large of butter or chicken fat in an iron skil- bread crumbs, rolled fine piece let and when in of chicken 1 cup White Sauce (see page 24) hot, drop pieces a and brown on all sides. Reduce /2 cup finely chopped celery quickly heat, add one of water and let simmer Add 1 egg, cream, salt and pepper to the cup slowly until done. Remove lid and let chicken chopped chicken. Make into small flat cakes, fry down Serve with creamed dip in the remaining egg mixed with a little slowly. gravy. milk if and in the bread Miss Cecelia's Chicken Pot Pie desired, rolj crumbs. Fry on both sides until well browned. Add 1 young chicken celery to the white sauce and pour over cakes Pie dough (see page 37) when ready to serve. Serve on toast and garnish i/4 cup butter with parsley. Salt and pepper Stewed Chicken and 1 cup milk Dumplings *4 cup chicken stock 1 chicken Dress and cut a young chicken weighing 1% 1 cup flour pounds as for frying. Place pieces into a stew- 2 teaspoons baking powder pan and barely cover with boiling water. Cook milk to make a thick batter slowly until the meat is tender. salt and pepper to taste Make pie dough, but use a little less short- sprig parsley ening than called for in the recipe. Divide the 1 small diced onion dough into two parts. Roll out one piece very Clean and cut up chicken, in kettle place thin, line the sides of a baking dish with part and partly cover with water, add the chopped of it, put in a layer of chicken, and dot with onion, salt and and cook until tender. pepper butter, salt and pepper. Cut the rest of this Mix the flour, baking powder, salt and minced piece of dough into strips, cover the chicken, parsley and milk to a thick batter and drop alternating until all the chicken and dough from the end of a into the spoon slowly boiling are used. Add the milk and about *4 cup of chicken cover broth, tightly and let cook for the stock in which the chicken was cooked. 20 minutes without the lid. Place the raising Roll out the second piece of dough, dot with chicken on a and surround with the platter butter, fold and roll again until the butter is dumplings. blended into the dough. Roll out thin, cover Creamed Gravy for Fried Chicken the top of the pie; press the edges together in the crust to allow Take 2 tablespoonfuls of fat from and make small slashes in mod- the pan in which you fried the the steam to escape. Bake the pie a hot until contents are chicken from the recipe for "Fried erately oven (400 F.) Chicken Maryland". Add a table- cooked and the crust is well-browned. spoon of flour and a cup Chicken pie is usually served in the same of thin cream; bring to dish in which it was. baked. boiling point, stirring con- Chicken Hash stantly. "A Southern Sunday Breakfast Dish A Northern Luncheon Delicacy" 2 tablespoons butter Way down yonder on Eagle iVa tablespoons flour Creek, 1 cup chicken stock Niggers don't grow but 2 cups chopped chicken eleben feet; Make a white sauce with the flour and but- When out it ain't of milk. they're ter, using the chicken broth in place no use When thick, stir in chicken. Place in 'a but- To build a ten-f-oot chicken tered casserole and bake. Garnish with slices roost. of toast. THE SOUTHERN COOK BOOK

Burgoo For Small Parries Jambalayah (a Creole Dish) Meat from any domestic beasts or barnyard I 1 2 cups cold chicken, veal or mutton fowls may be used, along with any garden 1 cup boiled rice vegetables desired. Originally, the burgoo 2 large stalks celery was made from wild things found in the l/2 green pepper woods of Kentucky. 1 large onion Cut meat to be used into inch cubes; do not m cups stewed tomatoes throw away bones; add them to meat cubes. salt and pepper Add any dried vegetables which will enhance buttered crumbs flavor of stew. Put all materials into large 'Mix together the chicken, rice and to- stewing kettle, unless beans and potatoes are matoes, and allow them to cook for ten min- this is the cook meats being used. If case, utes. Then chop and add the onion, green beans and about an first, and add potatoes pepper and celery. Turn the mixture into a hour before serving. baking dish and cover with buttered crumbs. kettle half full of water and over FiU place Bake for one hour in a moderate oven (350 fire to to a boil. other come Prepare vegeta- F.). Serve very hot. This is an excellent bles for stew. Peel and halve onions, scrape way of utilizing left-over meat or chicken. end dice carrots, pare and cube potatoes. When liquid in kettle is boiling, add vegeta- Aunt Linda's Creole Beef Stew bles. Lower heat and continue to simmer stew ' 1 2 pounds lean beef are tender. Add salt and sea- until vegetables 2 cups tomatoes when stew is almost cooked. There sonings 1 large onion should be water to cover the always enough 1 green pepper Canned tomatoes will add to the vegetables. 1 cup string beans In real no thick- flavor of the broth. a burgoo, 3 cars or 1 can corn like meal or rice is because the ening used, 2 carrots, sliced broth is to be strained and served clear. Like- flour. Worcestershire sauce and r e not used in the potatoes wise sweet vegetables we as indicated real (See Page 6.) burgoos. Place IVa pounds of lean beef in a casse- role or Creole Goulash deep iron skillet. Around the beef place as many potatoes as needed, tomatoes, 2 cans red beans onion, green pepper, string beans, corn, car- sliced bacon rots. V-2 pound Sprinkle well with salt and pepper, 1 quart can tomatoes cover with partially water and place in a' 1 slow teaspoon baking powder oven to cook until the meat is done. cheese More V\ pound water may be added to prevent meat salt and pepper from drying out too much. Remove from and Cook the bacon crisply, then lift it from the pan place on serving platter and garnish with pan. Add the kidney beans to bacon fat. the vegetables. Add flour to thicken the meat Then tomatoes to which baking powder has juices and make gravy, using been added. Stir all together. Season to taste chopped parsley and Worcestershire sauce for the with salt and pepper, put in casserole. Cover final flavoring. set in moderate oven and cook closely, slowly Roast Duck for 1 hour. Then remove the cover and sprin- kle with grated cheese, arrange the bacon ("Never Believed Anything Could Taste strips over all and cook for 10 minutes long- So Good") and clean er. Serve in the casserole. Prepare duck as you would any fowl; rub with salt and pepper. Take 2 Corned Beef Hash tablespoons of ground ginger and rub on both the inside and "Let No Man Ever Sneer at Hash, outside. Peel one onion and Again" into this stick 4 cloves and place on l he duck. Place in a roaster and add 2 tablespoons butter 1 cup of water. 3 cubed boiled Roast, basting often. cups potatoes Add water when cream necessary. Stuff % cup duck with 3 bread, apple or mush- teaspoons finely-chopped parsley room The 2 cups cooked corned beef stuffing. gravy should be highly sea- Melt the butter in a double boiler, add the soned and a tart jelly potatoes, mix, then pour in the cream, now may be added at the add the chopped corned beef and the chopped last. Serve with baked parsley. Stir well but do not mash the pota- oranges (see page 26). toes. Place in pan or individual moulds, butter the top and bake until well browned. If desired the top may be indented for raw Going to the race track To see egg per portion which is dusted with paprika, my pony run; and baked I win until egg is set. Garnish with a If any money j sprig of parsley. Gonna give Caledonia some. 14 THE SOUTHERN COOK BOOK

Baked Sliced Ham and Apples Hamburger-Bacon Roast 3 pounds ground beef and pork 2 large, thin slices raw ham 2 large potatoes, cooked and mashed 1 teaspoon dry mustard 1 onion, chopped fine 2 teaspoons vfnegar 2 slices bread, diced Vz cup brown sugar chopped parsley 1 tablespoon butter salt and pepper 2 apples 3 hard cooked eggs Remove the bone from the ham. Mix to- % pound sliced bacon gether the mustard and vinegar. Spread Combine the meat, potatoes, onion, bread into 2 one- the mixture thinly on the ham. Slice ap- and seasonings. Divide parts; place half in cover with the whole hard ples very thin and spread 2 layers on the baking pan, cooked and the half of the meat. ham. Sprinkle well with the brown sugar. eggs remaining Cover meat with slices of bacon and bake in Roll the ham the long way. Hold together a hot oven (400 F.) for VA> hours. with metal skewers or tie with string. Place moderately in baking pan and dot with butter. Bake in Ham and moderate oven for 25 to 30 minutes. Baste Pineapple (Something to Write Home About) several times while baking. 1 slice of ham 1 inch thick, center cut of cured ham Broiled Hamburger Steak 2 cups milk 2 tablespoons butter 1 chopped beef pound 1 can sliced pineapple 2 onion teaspoons chopped Soak the ham in the milk for four hours. salt and to taste pepper When ready to cook remove ham from the 1 tablespoon cold water milk and place in hot pan with the butter. 1 tablespoon chopped fat Cook slowly until brown and then turn ham Mix all and into small round together shape and brown on other side. Transfer ham to cakes. Place a of butter on top of each piece another pan and place in warm oven where cake and broil fast on both sides. One pound it will stay hot but not cook. Put slices of of beef will make 4 cakes. pineapple in pan with ham juice and brown on both sides. Then place ham on platter, Baked Ham with slices of browned pineapple on top and around it. Mix the pineapple juice with 1 slice one inch in thickness ham, the ham gravy and pour over the ham. % cup brown sugar 1 teaspoon dry mustard Smithfield Ham 2 cups milk (The Ham that made Virginia Famous) Place ham in baking dish, rub mustard Soak ten- to twelve-pound ham for twelve over with brown and the top, sprinkle sugar hours, then boil, cooking very slowly for four cover with milk. Bake in a slow oven (300 to five hours, until tender. Cool in its own es- F.) for one hour. sence. When cold, remove the skin and make crisscross gashes in the top of the ham with a Broiled Ham sharp . Sprinkle on top of ham two tablespoons of cracker dust, two tablespoons 1 slice ham of brown sugar, and sprinkle lightly with pep- 1 milk cup per. Stick the ham with whole cloves. A 1 water cup wineglass of sherry sprinkled over the top of Trim all skin from ham and soak in the the ham will greatly improve the flavor. Bake water and milk for about one hour. Wipe in a hot oven (450 F.) for twenty minutes well and place on broiler rack and put under until brown, Garnish with watercress and slow flame. Broil parsley. slowly and when cooked and Chitterlings slightly browned (Chit'lings) remove from Wash chitterlings thoroughly and cover with rack and place boiling salted water. Add 1 tablespoon whole on hot platter. cloves and 1 red pepper cut in pieces. Cook until tender. Drain. Cut in pieces the size of oysters. Dip each piece in beaten egg and then in cracker crumbs. Fry in deep fat until |fer brown. Chitterlings (the smaller intestines of swine) are obtainable at Southern Butcher jULx Shops.

What yuh goin to do w'en de meat give out? Coin to start' on de cawnah wid mah mouf

poked out, mah honey. . THE SOUTHERN COOK BOOK

Chicken Terrapin Crayfish Bisque

2 pairs sweetbreads 2 dozen crayfish cooked 1 large chicken, 1 quart water 1 cream quart 2 onions 1 tablespoon cornstarch dissolved in milk 2 carrots 2 egg yolks 1 tablespoon butter 2 stalks celery red salt and pepper 4 branches parsley 1 wineglass sherry !4 teaspoon thyme Parboil the sweetbreads, let cool; remove all 6 cracker crumbs the membrane, and cut sweetbreads in small tablespoons pieces. Cut fine the meat from the chicken milk which has been cooked and add to the sweet- 3 tablespoons butter breads. Place the cream in a double boiler and 2 tablespoons flour thicken with the coinstarch which has been salt and dissolved in a little milk. When the cream has pepper been heated thoroughly, add the egg yolks and 1 egg, beaten stir well. Then add the butter and seasoning. for in cold When well thickened and hot, stir in the Prepare crayfish soup by soaking water for 30 minutes. Wash use a chicken and sweetbreads. Just before serving carefully; brush to remove all the dirt. When cleaned, add one wineglass of sherry. This may be served in a pot with the water, 1 onion, the either on toast or in patty shells. place soup carrots, celery, half the quantity of parsley and the thyme. Allow to come to a boil and con- Roast Partridge tinue to cook for 25 minutes. Drain off the water from the crayfish and set aside for later Thoroughly clean four in and use. Remove all the meat from the heads and outside. Pin over the breast of the partridges bodies of the crayfish ; set aside the heads which a long thin strip of bacon. Rub out and in are to be stuffed. Moisten cracker crumbs with side with salt and pepper, and put in a roast- milk. Chop crayfish meat and add to the with a of water for 4 ing pan cup partridges. moistened crumbs. Mince the remaining onion ; Roast in a hot oven for 30 minutes, basting melt the butter, add the onion and 1 tablespoon a every 5 minutes. When birds and gravy are of flour. Add 1 tablespoon of the fish broth an ! rich brown pour over them a cup of slightly the remainder of the parsley. Season with salt eour cream. Let the cream bubble up in the and pepper to taste. Simmer slowly for a few pan for a minute, baste once more, and serve minutes; add the crayfish and bread crumb with gravy poured over the partridges on toast. mixture and cook 2 minutes longer. Remove Garnish with baked oranges. from stove and let cool slightly. Stir in the beaten egg. Fill the crayfish heads with th;< mixture. Dredge the heads in flour and Louisiana Sauce Poultry fry in butter until nicely browned. Drain on (Sauce Poulette) paper and keep warm while preparing the stock. Melt the balance of the butter: l I /2 cups chicken broth or stock add the remainder of the flour and stir 1 medium onion, sliced until smooth. Strain reserved stock in order 2 tablespoons chopped celery to remove celery and carrots. Add the broth to salt and pepper the butter and flour. Cook slowly for 12 2 egg yolks minutes; season with more salt and pepper if 2 teaspoons flour desired. Before serving, add the stuffed cray- 1 tablespoon butter fish heads. 2 teaspoons tarragon vinegar 2 teaspoons chopped parsley Place soup stock in saucepan with the onion, Planked Shad celery, salt and pepper and boil four minutes. 3 Mix egg yolks with flour and when well mixed to 4-pound shad add a tablespoon of cold stock, pour contents % cup melted butter of over the mixture saucepan egg very slowly, salt and pepper place on fire again and let thicken, stirring fast parsley and lemon and evenly so that the sauce will not curdle. Add stir until butter, vinegar and parsley and Clean and bone fish. Broil for 10 minutes butter melts. Strain into dish. gravy and then place on a buttered plank, skin side down, season well and pour melted butter Sometimes I'm up, sometimes I'm down, over and bake in a hot oven (400 F.) for 15 Sometimes I'm almost to the groun'! minutes. Remove from oven and place mounds Altho' you see me going 'long so, of mashed potatoes pressed through a pastry I have my troubles here below! bag around the fish. Return to oven until What makes old Satan hate me so? potatoes are brown and fish well done. Gar 'Cause he got me once and let me go! nish with parsley and lemon slices. 16 THE SOUTHERN COOK BOOK

Brunswick Stew Opossum 2 tablespoons bacon grease The opossum is a very fat animal, with a 1 chicken (about 2 to frying 2% pounds) flavored meat. It is dressed much 2 onions peculiarly as one would dress a suckling pig (for pro- 3 of water cups cedure, see recipe below), removing the en- 3 tomatoes, and quartered peeled trails, and if desired, the head and tail. After % cup sherry it has been dressed, wash thoroughly inside and 2 tablespoons butter outside with hot water. Cover with cold water bread crumbs % cup to which has been added 1 cup of salt. Allow Worcestershire sauce 2 teaspoons to stand overnight; in the morning, drain off 1 pound fresh lima beans the salted water and rinse well with clear, boil- salt and pepper ing water. % cup okra Make a stuffing as follows: Melt 1 tablespoon 3 ears green corn of butter in a frying pan and add 1 large onion Brown the onion in the bacon grease; then which has been chopped fine. When the onion in add the chicken which has been cut small begins to brown, add the finely chopped liver of pieces and seasoned. When chicken is done, the opossum,^ if desired, and cook until the pour off the grease and put chicken and liver is tende'r and well done. Add 1 cup of onions in a dutch oven. Add the water, to- bread crumbs, a little chopped red pepper, a matoes, the sherry wine and Worcestershire dash of Worcestershire sauce, 1 finely chopped sauce. Cook slowly over low flame for % hard cooked egg, salt and water to moisten. hour, then add the lima beans, okra and corn Stuff the opossum with the mixture, fastening cut from the cob. Let simmer one hour. the opening securely with skewers or by sewing. Then add the butter and bread crumbs and Put in a pan, add 2 tablespoons of in cook V'2 hour longer. water and roast a moderate oven (350 F.) Barbecued Lamb until the meat is very tender and richly browned. Baste constantly with the opossum's leg of lamb own fat. When sufficiently roasted, take from 2 tablespoons Chili sauce the oven, remove the skewers or stitches, and 2 onions (sliced) put the opossum on a heated platter. Skim the 1 clove garlic grease from the gravy remaining in the pan; 1* tablespoon Worcestershire sauce serve the gravy in a sauceboat. Serve with baked 1 teaspoon ginger (ground) yams or sweet potatoes. 1 teaspoon dry mustard 1 tablespoon vinegar Roast pepper and salt Suckling Pig 2 tablespoons olive oil For roast suckling pig use only the very After wiping lamb well with a damp cloth young pigs not over six weeks old. Scald rub thoroughly with the spices, which have them by immersing in very hot water (not heen mixed together. Dredge well with flour boiling) for 1 minute. Remove from the and brown quickly in a hot oven (400 F.) water and use a very dull knife to scrape off about 25 minutes. Reduce heat and baste hair in order that skin will not be broken. ^vith the sauce made the following by mixing Then cut a slit from the bottom of the throat Chili sauce, Worcestershire sauce, vinegar and to the hind legs and remove the entrails and olive oil together. Slice onion and place organs, being careful not to break the brains. around the meat with the clove of garlic. Wash thoroughly in cold water and chill. Fill Baste every 15 minutes, allowing about 30 with any desired poultry stuffing and sew minutes to the pound for roasting. One hour opening. Roast in a moderate oven (350 F.) before finished add 1 cup of boiling water. from 3 to 4 hours. When serving place a red Skim fat from and strain for gravy. pan apple in mouth of pig and serve with candied Barbecue Sauce sweet potatoes and apple sauce. /4 pound butter 1 cup vinegar Apple Ball Sauce for Suckling 1 sour pickle, finely chopped (For Goose, Too) 2 tablespoons chopped onion 2 tablespoons Worcestershire sauce 1 cup sugar 2 tablespoons chili sauce 1 cup water 4 slices lemon 4 cloves l 1 teaspoon brown sugar grated rind of /2 lemon balls 1 green pepper, finely chopped P/2 cups apple add- Combine all the ingredients and mix thor- Make a syrup of the sugar and water, for sev- oughly. Place in a saucepan on a slow fire ing the lemon peel and cloves. Cook the and cook until butter melts, stirring con- eral minutes, remove the lemon rind and cloves in the which have stantly. Place in top of a double boiler and and drop apples, cutter. Cook keep warm until ready to use on barbecued been cut in balls with a potato meats or as a sauce for barbecued sand- until apples are done. Serve with poultry wiches. or roasts. THE SOUTHERN COOK BOOK 17

Bouillabaisse Chicken Chili Con Carne

1% quarts water 1 young chicken 2 1 tablespoon salt tablespoons salt 1 large can tomatoes 1 pound fresh shrimp 3 large onions, chopped 12 cloves 3 buttons of garlic, chopped l Vi pound fresh mushrooms I /2 teaspoons chili powder 2 tablespoons butter 1 quart cooked Mexican beans 2 large onions, chopped Cover the chicken with water and add the can of 2 buttons of 2 buds garlic tomatoes, salt, garlic and 2 onions. Cook until the chicken is done, 2 cups tomato pulp remove the chicken from the broth, bone 2 cups water and cut chicken in small pieces and put meat 3 leaves in bay back the liquid. Heat and while stirring l l /2 teaspoons curry powder add the chili powder, if more seasoning is de- sired add more In a 1 cup grated cheese powder. separate pan melt 2 tablespoons butter and gently brown V'2 cup sherry the remaining onion and garlic button. Add 2 fish fillets ( or boned pounds any this to the original mixture and cook for fish) 1 hour. When nearly done add 1 quart of 1 pound cooked Mexican beans. Cook about 10 min- 2 tablespoons flour utes longer, just simmering. Serve in deep bowl with crackers.

Add shrimp, 4 cloves and salt to IVi quarts of water and to a boil. After for bring boiling Pendennis Turtle 10 minutes remove the shrimp from the pot, Soup the broth for later use. Shell the saving shrimp (The Soup That Made Kentucky and cut in half lengthwise. Cut mushrooms into thin slices, add to the shrimp and allow to stand Famous) until needed. Melt the butter and the onions fry 2 pounds of veal bones and in it until add the garlic golden brown; 2 carrots tomato and 2 of 4 the pulp cups water, cloves, 2 onions bay leaves, curry powder, cheese and *4 cup 2 tablespoons butter of sherry. Allow this mixture to cook slowly 3 tablespoons flour for 30 minutes. Season with more salt, if de- 2 quarts beef stock or water sired. Meanwhile, bring shrimp broth to boil- 1 small can tomatoes ing point, add the fillets of fish, scallops, 4 1 small can tomato cloves and % cup of sherry, lower the flame puree salt and pepper and simmer until fish is sufficiently cooked whole cloves (about 15 minutes). Combine the shrimp and M> mushroom mixture with the fish and cook for cup sherry 2 5 minutes. Moisten flour with a little cold water cups boiled fresh turtle meat 1 lemon and add to the boiling liquid as a slight thicken- 2 hard ing. Cook another 5 minutes. Remove pieces cooked eggs of fish from the sauce, place on buttered slices Roast the bones and vegetables with the of toast on large platter, pour sauce over fish butter until brown. Add flour and brown and serve. again. Add water or beef stock, tomatoes and tomato puree, salt, black pepper to taste, and a few whole cloves. Boil for two hours. Add sherry wine. Strain the soup through cheese- Dried Beef a la Maryland cloth. Then add boiled fresh turtle meat cut in small lemon and also % pound chipped smoked beef squares, eggs, cut in small squares, boil and thin up quickly V2 cup cream serve. 1 cup milk 1 tablespoon butter The Ballad of Bouillabaisse 1 scant tablespoon flour pepper This Bouillabaisse a noble dish is A sort of soup, or broth, or stew, Or all sort Soak chipped beef in boiling water for 5 hotchpotch of of fishes, That minutes. Drain and dry on a towel. Make Greenwich never could outdo; Green red a sauce by melting butter in top of double herbs, peppers, , saffron, boiler, stir in flour and blend well, then grad- Soles, onions, garlic, roach, and dace: All ually add milk and cream, cook for a few these you eat at Terre's Tavern In that minutes, then add seasonings and beef. Cook one dish of Bouillabaisse. 10 minutes and serve on crisp toast. THACKERAY 18 THE SOUTHERN COOK BOOK

Shrimp Sauce Shrimp and Rice Croquettes

(To Be Served with Fish) 1 cup rice 2 eggs 1V2 cups chopped cooked shrimps 1 tablespoon butter 3 tablespoons lemon juice 2 quarts shrimp salt and pepper to taste After cooking rice, add butter while still iVz cups white sauce (see page 24) hot. Beat eggs slightly and add lastly the 2 hard cooked eggs finely-minced shrimp. Season with salt and Soak shrimps in lemon juice one-half hour pepper to taste, roll in shapes, dip in bread and add them to white when to sauce; ready or cracker crumbs and egg. Fry in deep serve add the hard cooked finely chopped egg fat. and a little minced parsley. Pour this over the fish. Shrimps Caliente

1 pound fresh shrimps Deviled Crabs Norfolk 2 large ripe tomatoes 1 stalk celery a white sauce one table- Make by mixing i/4 teaspoon paprika spoonful of melted butter and one tablespoon- MJ teaspoon salt ful of flour; add one-half cup of cream or mayonnaise milk and let come to a boil, stirring constant- Drop shrimps into boiling salt water and Add salt and Then add one pint ly. pepper. cook for y^ hour. When cool, remove the of crab two hard cooked meat, chopped eggs, shells and set aside to chill. Peel tomatoes sprig of parsley, dash of Worcestershire sauce and chop them fine, then add finely-chopped and place in the shells. Brush with melted celery and combine with shrimps and toma- butter and cracker crumbs and bake in slow toes. Season liberally with paprika and salt oven until well browned. and add sufficient, mayonnaise to moisten. Mix well. Serve cold. This recipe may also be used for canned shrimps if desired. Crab Croquettes Shrimp Salad With Peas 2 cups crab meat 1 teaspoon onion juice 1 can of shrimp or one cupful of fresh salt and pepper shrimp chopped parsley y% cup diced celery 1 cup white sauce (see page 24) 2 hard cooked eggs l cracker crumbs /2 cup of peas 1 beaten egg, This may be served as a cold plate for five, Chop the crab meat fine and add the season- with one tablespoon each of celery, chopped ings. When well mixed, add to the white sauce. eggs and peas placed around the tablespoon Mold into croquettes, roll in cracker crumbs, of shrimps, in which case you would need al- in the beaten and then roll dip slightly egg, most a whole cup of celery. Or you may mix in the crumbs "in hot fat until again. Fry deep all the ingredients lightly together with may- golden brown. onnaise, first thinning the mayonnaise with cream and seasoning, and serve as a salad on crisp lettuce. Shrimp Paste Pie Run a quart of boiled and picked shrimp Oyster through the meat grinder. Put in a saucepan 2 cups white sauce with salt, pepper, mace and two heaping table- celery salt spoons of butter. Heat thor- 1 teaspoon onion juice oughly, and place into molds, 1 dozen oysters pressing down very hard the white sauce the with a spoon, pouring melted Into put celery salt, onion and Season to taste, \ butter over top. Place in juice oysters. cover with a rich crust and bake 20 min- refrigerator, and when pie utes in a hot (450 F.) or until pie V \ \ Y .1 cold slice and serve. This oven, makes an excellent hors crust is done. d'oeuvre or an Recipe for white sauce will be found on addition to a to- page 24. mato salad. Did you eber see where de boatman live? His house in de holler wid a roof like a sieve! Boatman say he got one wish Ef it gets much wetter he's a gonter be a fish. THE SOUTHERN COOK BOOK 19

Chesapeake Oyster Loaf Fried Oysters a la Norfolk

1 loaf French bread 1 quart oysters 2 dozen oysters 2 eggs y% cup cream cracker crumbs 1 tablespoon chopped celery Wash and drain the oysters. Beat the eggs. pepper Dip the oysters into the cracker crumbs, then salt into the egg, and then back into the crumbs. 2 tabasco sauce drops Have the fat hot and fry the oysters quickly. off crust of a loaf of Cut the top French Drain on brown paper. bread and scoop out the inside. Butter % of the portion you have scooped out and toast in the oven. Fry 2 dozen oysters in butter, add Browned l Oysters /2 cup cream, a tablespoon of chopped celery, pepper, salt and two drops of tabasco sauce 1 quart oysters and toasted bread. Fill the hollowed loaf 4 tablespoons butter l with this mixture, cover with top crust and l /2 tablespoons flour bake twenty minutes, basting frequently with juice of one lemon the liquor from your oysters, slice and serve salt and pepper hot. Worcestershire sauce Remove the oysters from their juice and drain. Dredge them in flour and brown them Oysters Louisiane in two tablespoons of the butter. Remove them from the pan and strain the juice 1 dozen oysters through a colander or sieve. Make a brown 3 tablespoons butter sauce of the remaining butter and flour, add 2 tablespoons red pepper, chopped the juice from the cooked oysters. Add the 2 teaspoons chopped onions lemon juice and a dash of Worcestershire 3 tablespoons flour sauce, pour over the oysters and serve. few grains cayenne Vz cup parmesan cheese salt and pepper to taste Lobster a la Newburgh Parboil the oysters, remove from pan, re- serve the liquor and add enough water to 2 cups boiled lobster meat make 1% cups. Melt the butter and fry 2 tablespoons butter the onion and red pepper in it. Add the 1 cup Madeira or sherry wine flour to the onion and pepper and blend; 1 cup cream then gradually pour on the liquor and stir 2 egg yolks constantly. Bring to the boiling point and % teaspoon salt season. Arrange the oysters in a casserole. dash cayenne Pour the liquid over them, add the grated Melt the butter in a saucepan and add the cheese in and bake oven until thoroughly lobster, which has been cut in small pieces; heated. cover and let simmer slowly for 5 minutes, then add the wine and cook 3 minutes. Beat the egg yolks and to them add the cream, beat Lobster Thermidor together and add to the lobster. Shake the pan until the mixture is thickened. If the 4 cups lobster meat, broken in small pieces mixture is stirred it will break up the.lobster. 1 pound fresh mushrooms or 1 large can This dish curdles quickly and should be 1 cup sauterne made just in time to serve immediately. 1 pint rich cream 2 egg yolks 1 tablespoon flour 2 tablespoons butter bread crumbs parmesan cheese Dar was a ter- paprika rapin and a Saute mushrooms in the butter. Cover tight- toad ly while cooking. Season with the wine and Both come up add the rich cream to which the beaten egg de new - cut yolks have been added. Thicken with flour. road, When smooth add the lobster. Place in but- And eVry time tered ramekin, or lobster shell which has been de toad did cut lengthwise. Dot with butter, sprinkle with sing paprika and bread crumbs mixed with the De terrapin cut parmesan cheese. Place in oven, bake until de pigeon a delicate brown. wing. 20 THE SOUTHERN COOK BOOK

Royal Poincianna Pompano With Diamond Back Terrapin Stew Shrimp Stuffing (Chesapeake Bay Style) 2 cups cooked shrimp 3 2 eggs terrapin (large) 6 hard cooked 1 cup rich cream eggs 3 flour 1 boned pompano tablespoons % grated % cup chopped mushrooms nutmeg 1 onion, sliced % cup sherry wine V-2 cup butter pepper, salt and paprika 1 lemon, juice and rind Clean the shrimp and put through the meat 2 stalks celery grinder. Beat the egg and half of the cream 2 cups cooking sherry together. Mix the shrimp, mushrooms and 1 tablespoon Worcestershire sauce seasoning together and stir in the cream and soup stock egg. Stir to a smooth paste. Put the mixture red and salt on one half of the pompano. Sew the two pepper the live halves of the fish together and put in a baking Drop terrapin into boiling water dish. Pour over the fish the remaining cream and let stand for 5 minutes. Remove from the and bake in a moderate oven for 45 minutes. water, rub the skin off the feet, tail and head with Serve garnished with sliced cucumbers which a towel, drawing the head out with a skewer. have been marinated in French dressing. Clip off the claws. Scrub the shell with boiling water. Break shell apart with axe. Remove meat and liver. Fish Cakes sharp Discard gall bladder, heart, sandbag and entrails. Cut the liver in thin slices. Take out the 2 cups cold boiled fish, flaked eggs, remove film, and set aside in cold water. 2 cups mashed potatoes eggs Combine and flour 1 tablespoon butter egg yolks, onion, celery and soup stock to cover add 1 egg, beaten (enough meat), the and salt and pepper lemon, nutmeg, terrapin eggs meat. Then add the Wor- Any fresh fish that is suitable for boiling cream, sherry wine, cestershire sauce and Add the may be used though codfish is preferred. Mix seasonings. chopped egg whites and hot milk to all the ingredients together shape into round enough thin out if the stew becomes too thick. Let flat cakes and dredge in flour. Then fry in simmer in a double boiler butter on both sides and serve with tomato until meat drops from bones (about 15 minutes). Remove all sauce, recipe page 24. the bones before serving. Serve in a chafing dish with toast on the side. Roe Herring

Cover the herring with cold water and soak Fillets of Flounder overnight. Drain. Roll fish lightly in flour and in a Dot with butter place baking pan. 5 flounder fillets and cook in hot oven (400 F.) until tender. 3 tablespoons butter Place on a hot serve with a little platter; 1 cup milk melted butter over the fish. Garnish poured bread crumbs (sifted) with and sliced lemon. parsley 1 egg 1 cup tomato sauce Broiled Spanish Mackerel salt and pepper Combine the milk and salt and (Baltimore Style) egg, pepper and soak the fish in this mixture fifteen min- the mackerel in half. Sea- Wash and split utes. Dip each in the bread crumbs. fish with and salt and son the pepper place Allow frying pan with butter to become hot on a broiler in a oven well-greased broiling before placing fillets in it. Fry on both sides (550 F.). Broil on until browned, then pour tomato sauce over both sides until ten- all, recipe for tomato sauce on page 24. der. Place on a hot platter and sprinkle with cayenne and serve with a sauce made o'f three ta- b 1 e s p o ons melted butter and of juice As I was de lemon. gwain long road, Pon a stump dar sat a toad. De tadpole winked at pollywog's dauter And kicked de bullfrog plump in m de water. THE SOUTHERN COOK BOOK 21

French Dressing Hollandaise Sauce Supreme olive in which a 4 tablespoons pure oil, 4 egg yolks clove of garlic has soaked % cup melted butter 1% tablespoons tarragon vinegar '4 teaspoon salt y teaspoon salt one dash pepper white ys teaspoon pepper 2 tablespoons lemon juice the salt and add Mix pepper together; Beat the egg yolks, and slowly add the of the oil and stir. Add the some vinegar, melted butter, salt and pepper. Put in a then the oil. and remaining double boiler and cook, stirring all the time, until the sauce thickens. Remove from the Mayonnaise Dressing fire immediately and stir in the lemon juice. This is a sauce that must be used as soon 2 hard cooked yolks of egg as it is finished. Should this sauce separate 1 raw yolk of egg it may be brought together again if a small */2 teaspoon mustard amount of hot thin cream sauce is added. % teaspoon salt (scant) Serve on vegetables. */2 tablespoon vinegar (large) juice of y>2 lemon y% cup olive oil Sour Cream Dressing paprika ] Mash and work smooth the hard cooked 2 teaspoon mustard yolks of egg; stir in with tablespoon the raw 2 tablespoons sugar yolk of egg and mustard; work smooth. Add dash of paprika the oil by the tablespoonful and when half 1 tablespoon flour of the oil has been used, add vinegar and 1 tablespoon butter a lemon juice, working them in very slowly. i cup vinegar 3 Add salt and paprika and slowly work in the /4 cup water remaining oil. If a greater quantity of may- 1 cup sour cream onnaise is desired, continue to add oil, lem- 1 egg yolk on and vinegar until the original quantity is Mix the seasonings, add the flour and su- almost doubled. Use only a tablespoon in gar, add the vinegar and water, cook in dou- working this dressing. ble boiler until thickened, stirring constantly. Add the egg yolk and butter, cook a few Richmond Sour Cream Dressing minutes longer. Cool. Whip the sour cream and add to above mixture. Serve on lettuce, 3 tablespoons vinegar or l dandelion salad, asparagus, cucumbers, l /2 tablespoons sugar fish. y% pint sour cream 1 teaspoon salt 1 teaspoon dry mustard Mint Tea dash paprika Partly whip the cream, mix together the 2 cups sugar 1 other ingredients and add slowly to the whip- > cup water ping cream and then beat until stiff. Serve grated rind of one orange on tomatoes. This is very good on chopped juice of 6 oranges cabbage. 6 glasses of very strong tea several sprays of mint Horseradish Sauce Boil the sugar, water and orange rind about 5 minutes. Remove from the fire and 2 tablespoons finely chopped onion add the crushed leaves of mint and let cool. 2 butter heaping tablespoons Into the tea put the orange juice. Half fill 2 egg yolks the iced tea glasses with crushed ice, add the 1 cup cream, milk or soup stock tea and sweeten to taste with the mint syrup. horseradish */& cup freshly grated A sprig of mint or a slice of orange may be Melt butter and cook onion until done, add added to each glass as a garnish. the cream or milk and cook for several min- utes. Strain through a fine sieve and pour onto the well beaten egg yolks, place in a double boiler and cook until thick, stirring constantly. Add the horseradish and serve with meats and fish.

Sing, sing! Darkies, sing Don't you hear the banjo ring, ring, ring? Sing, sing! Darkies, sing Sing for de white folks, sing! OLD MINSTREL SONG 1 :* !? ../: V I 22 THE SOUTHERN COOK BOOK

Cornbread Dressing Chestnut Stuffing 3 eggs, beaten 1 egg 2 cups buttermilk 1 pound chestnuts 3 tablespoons melted shortening ^4 cup chicken fat 2 teaspoons salt % cup butter l 2 /2 cups sifted meal 2 cups chopped celery 3 teaspoons baking powder Vi! cup chopped onions 1 teaspoon soda, dissolved in 6 cups bread crumbs 1 tablespoon water parsley, chopped fine 3 tablespoons melted butter salt and pepper hot water Boil the chestnuts for about twenty minutes. onion, parsley, celery, salt, pepper as Remove the shells and brown skins while the desired nuts are still hot. Melt the chicken fat and To the well-beaten eggs add the milk, short- add the butter. Cook the celery and onion and salt. Sift the ening together baking powder in this for a few minutes, add a few sprigs and meal and stir into the mixture, slowly egg of chopped parsley and the egg, bread crumbs of the meal to make a medium adding enough and chestnuts; season to taste with salt and batter. Beat well. Dissolve soda in 1 tablespoon pepper. Stir mixture until it is thoroughly of water and add to the batter. Pour the batter hot. Wipe the chicken or turkey dry inside, into a greased shallow baking pan. Bake in a sprinkle with salt and fill with hot stuffing. hot oven (425 F.) about 20 to 25 minutes, or This recipe is sufficient for a ten-pound turkey until bread to brown. begins and should be reduced to about half for a Allow bread to cool; then break into small five-pound chicken. pieces, crumbling the crust well. Add the melted butter and season with onion, celery, Bread Stuffing salt and pepper or any other desired season- Soak 1 quart of stale bread in cold water ings. Moisten well with hot water. Fill turkey and squeeze dry. Season with the following or hen and roast as required. ingredients: 1 teaspoon salt, % teaspoon black 1 pepper, A teaspoon poultry seasoning, 1 tea- Oyster Stuffing spoon chopped parsley, Vz teaspoon onion, % cup butter chopped fine (onions may be omitted if de- 2 tablespoons chopped onions sired). Add 2 tablespoons melted fat and 3 tablespoons chopped parsley mix thoroughly. Beat 1 egg lightly and add P/ cups chopped celery to above mixture. Then add heart, liver and 6 cups soft bread crumbs gizzard of fowl or pork or liver 1 pint oysters, chopped chopped fine and partially boiled. salt and pepper to taste South Carolina Scrapple Melt the butter and in it cook the onion, Select three pounds of bony pieces of parsley and celery. Add the bread crumbs, pork. For each pound of meat use a quart heat well. Add the and chopped oysters of water and simmer until the meat drops seasoning. from the bone. Remove the meat from bones Apple Stuffing carefully being certain to get all the small 1 small onion pieces. Bring the remaining broth to boil- 6 tablespoons butter ing point, adding sufficient water to make 1 cup chopped celery two cups. Slowly add two cups of corn 3 cups stale bread crumbs meal and cook until the mixture becomes a 4 cups chopped apples thick mush, stirring constantly. Chop the 2 tablespoons chopped parsley meat and put it in the pot; also add salt, 4 tablespoons seeded raisins pepper and the juice of an onion. Cook for salt and pepper two minutes, stirring constantly. Pour the Chop onion and brown in the butter; add hot scrapple into a dampened oblong pan. celery, bread Let stand until cold and firm. Slice and crumbs, apple and brown in hot skillet. If the scrapple is rich

parsley ; season with fat, no more fat is required for frying. with salt and Chestnut Souffle * pepper and 1 pound chestnuts ^ J then add rai- M: cup sugar V>2 cup milk 1 tablespoon butter 3 eggs Boil and shell the chestnuts. Then boil them in sweetened milk and butter until ten- der. Put chestnuts through a sieve and let cool. Separate the yolks from the whites. Beat each Add chestnut puree and Crow in de corn field, separately. to the Fold in whites and Nigger in de patch; vanilla yolks. pour into a buttered dish. Place in a moderate Chicken in de egg-shell, oven F.) until souffle is a brown. 'Bout ready ter hatch. (350 light THE SOUTHERN COOK BOOK 23

Jean Lafitte Salad Poinsettia Salad 1 cold diced meat cup Place a lettuce leaf on a salad plate and a 6 cold diced potatoes (cooked) tablespoons slice of canned pineapple in the center. Cut 6 tablespoons cold diced cooked carrots a pimiento into ^-2 inch strips and place one 6 cold cooked string beans tablespoons end in the center of the pineapple letting the l French /2 cup dressing other end extend to the rim. Arrange the 2 sweet pickles chopped strips all around like the spokes of a wheel, 1 hard cooked egg, chopped make a soft paste of cream cheese moistened V-2 cup mayonnaise with French dressing and season with salt and Mix the vegetables and the meats with the paprika. Place a small ball of this mixture in French Let it stand for one hour dressing. the center of the pineapple and you will have and then add the pickles, egg and mayonnaise. the effect of a poinsettia flower. Serve with Serve chilled on a lettuce leaf. French dressing (see page 24).

Grapefruit Ring Cole Slaw l Mississippi 2 /2 tablespoons gelatin 1/2 cup cold water 1 cup mayonnaise l l /2 cups sugar 1 head solid cabbage 1M} cups grapefruit juice 1 cup chopped cold tongue MJ cup orange juice 1 cup cold chopped ham y cup lemon juice 1 green pepper 1 cup hot water 1 red pepper cold water 5 min- J Soak gelatin in % cup /& chopped onion minutes or utes. Boil sugar and hot water 3 1 egg white until clear. Pour over the soaked gelatin and Slice cabbage as for cole slaw. Mix all the Let it cool and then add stir until dissolved. ingredients together and add to the cabbage. grapefruit, orange and lemon juice, a pinch of Thin the mayonnaise with the beaten white of salt and pour into ring. Set aside in cool one egg and add to the cabbage slaw. Sugar place for several hours to congeal. can be added if not sweet enough. Cinnamon Salad Apple Florida Guspachy Salad 6 firm apples 1 cup water 4 tomatoes 1 cup cinnamon drops (the old-fashioned 1 cucumber red cinnamon candy) 2 green peppers 2 cups sugar 1 tablespoon onion, finely chopped J Peel and core the apples. Place the apples /2 teaspoon Worcestershire sauce in an open pan on top of the stove, pour over % teaspoon A-l sauce them the water, cinnamon drops and the sugar. salt, pepper, paprika 1 Cook slowly, turning the apples frequently in A teaspoon dry mustard the syrup. When the apples are done remove 1 teaspoon sugar from the syrup with a strainer and place on a 1 pilot cracker (hard tack) crisp lettuce leaf. Fill the centers with 2 tablespoons sour cream chopped nuts, cream cheese and mayonnaise. Peel cucumber and tomatoes and slice thin. Also slice the green pepper very thin. Drain Chicken-and-Fruit Salad off their juices. Soak the cracker in cold wa- 3 cups of chicken from a ter for about three minutes and squeeze dry. boiled fowl Place a layer of the vegetable mixture in a 1 orange bowl, and sprinkle with the 1 apple chopped onion and cracker. 15 large grapes Spread with sour cream to 15 salted almonds which all the above spices and 1 banana =auces have been added. Re- 1 cup mayonnaise peat until all ingredients are Cut chicken in small pieces. Remove seeds used. Place on ice for about from orange sections and cut in half. Cut three hours; serve on crisp grapes in half, removing seeds. Split almonds. lettuce leaves. Slice banana. Add the mayonnaise and mix all the ingredients slowly but thoroughly. Serve chilled on lettuce leaf.

Avocado or Alligator Pear Salad Chill three alligator pears. Peel, cut in 1's got a girl in Afriky, halves and remove stones, cut in cubes. Mar- Shes az party az can be. inate in French dressing (page 24). Serve on crisp lettuce. Sprinkle with chopped almonds. 24 THE SOUTHERN COOK BOOK

White Sauce Hard Sauce

2 tablespoons butter */2 cup butter 2 tablespoons flour 1 cup confectioner's sugar iMz cups milk 1 teaspoon vanilla extract or brandy l butter /2 teaspoon salt Cream the and sugar together and work in the Serve cold with hot Melt the butter without browning, add the flavoring. or flour and salt and cook until it is well blend- puddings apple dumplings. ed. Add the milk slowly, stirring all the while to keep from scorching, and when it Frozen Mint Ice for Roast Lamb reaches the boiling point remove from fire and 5 sprays of fresh mint beat well, or until creamy. l /2 cup lemon juice J /2 cup confectioner's sugar Tomato Sauce 4 cups water *4 teaspoon essence of peppermint extract 3 tablespoons butter green vegetable coloring 3 tablespoons flour Wash and pick mint from stems and soak 1 cup canned tomatoes in lemon juice for % hour, strain. Dissolve l 1 tablespoon sugar /2 cup of sugar in 4 cups of water and add to *4 teaspoon cloves the strained lemon and mint juice. Just be- % teaspoon allspice fore freezing add the green vegetable color- salt and pepper to taste ing and peppermint extract. Freeze as a Make the same as you would a white sauce water ice. above but use the tomatoes in place of the milk. The tomatoes may be strained if de- Brandy Sauce for Fritters sired. This is a very good sauce for veal cut- (For Puddings, Also) lets, fish, rice or for baked macaroni. % cup water J Mushroom Sauce /2 cup sherry or brandy or both sugar to taste 1 medium sized can mushrooms % teaspoon grated nutmeg to the boil- 4 tablespoons butter Mix the ingredients and bring 3 tablespoons flour ing point, serving very hot. 1 cup rich milk or thin cream Raisin Sauce for Ham Saute mushrooms in butter, add flour slowly add the thin cream and and brown slightly, 1 cup raisins cook until it thickens. Pour over steak or 1 cup water chicken. 5 cloves % cup brown sugar Foaming Sauce for Fruit Puddings 1 teaspoon cornstarch *4 teaspoon salt 1 cup butter pinch of pepper 2 cups powdered sugar 1 tablespoon butter Vs cup sherry wine 1 tablespoon vinegar 2 egg whites !/4 teaspoon Worcestershire sauce % cup boiling water Cover raisins with water, add cloves and Beat the butter to a soft substance and simmer for ten minutes. Then add the sugar, gradually cream the sugar into it. Add the cornstarch, salt and pepper which have al- unbeaten whites of eggs gradually and then ready been mixed together. Stir until slightly the wine. Beat well. When this is a light thickened and then add the remaining ingre- smooth mass gradually add the boiling water, dients. beating all the while. Place the bowl in a basin of hot Rhubarb Sauce water and stir about 2 min- Wash the rhubarb and cut into one-inch utes until pieces; cover with two cups of sugar to one for one hour. \ you have quart of rhubarb. Stand aside Use just enough water to moisten the sugar. Km ^?jJ ?..Z Cook until rhubarb is tender. Serve cold. This is a delicious dish served with whipped

Gwine down by de parsonage, Now Liza, you keep cool; I hasnt got time to squeeze you, I'se busy wid dis mule. THE SOUTHERN COOK BOOK 25

Glazed Baked Apples India Relish

V>2 tomatoes 8 apples peck ripe dozen sweet cut 1 cup sugar % peppers (yellow, fine) 2 large onions 1 pint heavy cream Boil these for 25 and drain. Add 1 cup boiling water miryites, ounce mu'stard 2 1 Wash apples thoroughly, remove cores and V-2 seed, tablespoons salt, and boil. Pour into a and skins from top of each apple, place in sauce- Quart vinegar bag ^main. Boil ounce pan with one apple touching the other, with together % celery seed, % ounce whole ounce the peeled side up. Add the water and cook allspice, % cloves, % 3 slowly, testing occasionally with a toothpick teaspoon cinnamon, bay leaves, 1% pounds Add tomatoes and boil all to see if they are soft. When done place in a sugar. together several minutes and into while hot. baking dish, sprinkle with sugar and put in pour jars This will make 5 to 6 hot oven (425 F), basting with water in quantity pint jars. which they were originally cooked until tops are crisp, rich brown. Serve cold with heavy Pepper Relish cream. 16 sweet red peppers 16 sweet green peppers Captain Henry's Pickled Cherries 10 small onions Chop these very fine, and place in a bowl. (From A- Down South) Way Pour boiling water over them and let stand Pit cherries, place in a large crock and 5 minutes. Drain off the water and again cover with weak vinegar; let stand eight days, cover with boiling water and let stand 10 stirring twice each day. On the ninth day utes. Pour into a muslin bag and allow remove from the vinegar and drain. To each drain over night. Add 1 quart of sour vine- pint of cherries add one pint of sugar and gar, 1% cups of sugar, 2% teaspoons salt, and replace in crock, letting stand for eight more boil together for 20 minutes. While hot, pour days, stirring twice each day. At the end of into air-tight jars and seal. the eighth day, place in sterile jars and seal. Serve with poultry and meats. Apple Chutney (It Tastes Even Better Than It Reads) Stewed and Prunes Kumquats 2 quarts apples, cut in small pieces 6 kumquats, sliced thin 2 pounds granulated sugar 1 cup pitted prunes 2 cups seeded raisins *4 cup sugar rind of 2 oranges, finely chopped MJ cup prune juice % cup strong vinegar Vz cup orange juice Vs teaspoon ground cloves Wash 1 cup of prunes and soak them in 1 cup pecan meats, chopped fine cold water over night. Cook slowly in the Boil all the ingredients together until apples water in which they were soaked until soft. and nuts are tender. Place in sterile jars and l Add /2 of the sugar and cook 5 minutes scald. Delicious with chicken or . longer. Season with orange juice. Drain and pit the prunes. Add kumquats to the prune Baked Bananas juice. Let simmer few minutes; add remain- 6 bananas ing sugar. Cook slowly until kumquats are 2 tablespoons melted butter tender, and add the prunes. 2 tablespoons lemon juice % cup sugar Spiced Cantaloupe Remove skins from bananas, cut in halves and in shallow Peel rind and cut cantaloupe into one inch lengthwise, place pan. Mix the melted and lemon and pieces. Soak over night in weak vinegar. To butter, sugar juice over the bananas. Bake in a slow oven each seven pounds of fruit, add three pounds pour 30 minutes. of sugar and eight sticks of cinnamon, one (250 F.) tablespoonful of whole cloves. Cook about an hour and one-half or until the fruit becomes Fried Peaches transparent. Place in sterile and seal. jars 6 peaches Serve with fowl or meats. 2 tablespoons butter 12 brown Savannah Stewed Prunes teaspoons sugar Pare and split the peaches. Melt the butter in an iron skillet in 1 pound prunes and drop the peaches. % cup sugar Fill the hollows with the brown sugar and let 2 slices of lemon simmer until well cooked. Serve with either cream or ice cream or Place the washed prunes and lemon in a whipped meats. double boiler with very little water, and sprin- kle with the sugar. Let steam slowly until Here comes Sal with a snicker and a grin, thoroughly cooked. Serve with cream. Ground hog gravy all over her chin. THE SOUTHERN BOOK

Grapefruit and Pineapple Orange * Marmalade Marmalade 6 large oranges 3 quarts cold water 1 grapefruit 2 tablespoons lemon juice 1 pineapple 4 cups sugar 1 lemon Cut oranges in half, scoop out juice and sugar pulp. Boil rind until tender in enough cold Pare and shred the cut pineapple, water to cover; drain, cool, remove all the fruit and lemon in and then in thin quarters, white part. Cut yellow into strips, add juice, slices. Measure fruit and cover with 6 water, pulp, sugar and water. Boil slo'wly 2 hours or pints of water to 1 of fruit. Set aside pint until thick. Place into jelly glasses.. until next day. det it boil 3 or more hours, or until rind is very tender. Set aside until PAPAYA next Measure add an amount REGIMES day. ajid equal Select the melon at a mature u unrpe of sugar. Let boil until a drop jells on a cold stage. Boil or steam and add a little, lime plate. juice. This makes a delicious French sauce. The unripe fruit may be used likeany other melon in or It Baked Oranges pickles preserves. copi ^ nicely with other fruits for marmalatres and 4 thin-skinned seedless oranges jellies. -It is very good" for sherbet. As a 2 cups sugar breakfast food it needs no additions. As a 1 cup water oranges were boiled in dessert it is perfect. Wash in kettle and cover oranges, place Cocktail with boiling water. Cook unlil tende^when Papaya tried with a fork. Remore from the water, Place balls of papaya in cocktail glasses. cut in half and arrange in a baking dish. Add a French dressing made of lime juice, a" Cook together the sugar and orange water for little sugar and salt. Garnish with a sm-ig of five minutes, pour over the oranges and dot mint. each orange with a piece of butter. Cover the baking dish and bake in a hot* oven about Papaya Canape one-half hour, or until the oranges become Toasted rounds of bread, buttered and transparent. Serve with roast duck. sprinkled with cinnamon an9 sugar, may be topped with a round of papaya sprinkled with lemon juicd* or toasted rounds with papaya Jelly crossed with pimento strips (r?d). Select acid Wash remove blos- guavas. well, Baked som end and slice. For each pound of fruit, Papaya add 2 pints of water and cook until soft, (1) Cut mature but unripe papaya in halves low to stand until cold. Pour into a bag lengthwise. AoM a little sugar and orange, strain, pressing to extract the juice we lime or lemon juice; or a little cinnamon in Strain again through a flannel jelly bag. place of the juice. Bake 20 minutes and serve Test thfc juice for pectin by the following immediately on taking from the oven. method: Pour a teaspoonful of fruit juice into (2) a clean cup. Add a teaspoonful of grain alco- 4 cups ripened papaya pulp hol of 95% strength. Mix by gently shaking; 1 cup shredded cocoanut pour into a spoon. If the precipitated pectin 1 orange, pulp, juice and grated rind is a solid clot 1 cup sug^r add one meas- 4 eggs ure of sugar 4 cups milk for on'e of Make a custard of the egg, milk, sugar and if Place cocoanut in a bak- fruit ; the orange. papaya and pectin is not well ing* dish. Pour over the custard and bake collected decrease in a moderate oven. the sugar. Bring the juice Jelly Meringue to a bon and add . 1 glass firm jelly sugar according to 2 egg whites* pectin test.0 Con- pinch of salt tinue to boil to the Beat 2 egg whites until quite stiff and able jellying point, or to stand by themselves, then add 1 glass of about 2 2 de- 5^/2 firm jelly, pinch of salt, and beat thoroughlf. grees, indicated by Use in place of whipped cream. the from flaki^| Me and my wife had a faUin' out. Listen and I'll fell you what it's all about+ It ain't no lie, it's a natural born fact, She wanted me to work on the railroad track. THE SOUTHERN COOK BOOK 27

Creole Stuffed Peppers Hopping John 4 ears of corn 1 cup cooked rice 6 grfbn peppers 2 tablespoons butter 4 tomatoes 2 cups dried peas a 1 small onion /4 pound pork 1 tablespoon butter Salt, pepper and butter 6 green olives Soak peas overnight. The next day, cook salt and pepper to taste peas until soft, being careful to keep them Cut off tops and remove centers from pep- -whole during the cooking. Cook the piece of pers. Put in hot water and cook slowly pork with the peas to add flavor. When peas for one half hour. Brown the onion in the are cooked sufficiently, there should be only butter, add the tomatoes and corn cut from a small quantity of liquor left on them. Mix the cob and let cook about 15 minutes. Just the cooked rice and peas together, season with before removing from the fire add the salt, pepper and butter and serve with bread chopped olives and salt. Stuff the peppers, and butter. cover with bread crumbs, dot with butter, Plant) bake in oven until the crumbs are well Salsify (Oyster browned. Wash and scrape ifce oyster plant hd im- in cold water with a little vin- Artichokes mediately place egar to prevent discoloring. Cut in pieces % Trim the outer leaves from the artichoke inch wide and cook in boiling water until and boil the artichoke in salt water for three soft. Dip strips in beaten egg, sprinkle with roll in cracker quarters of an hour. Serve with hollanddise salt, crumbs and fry in butter , sauce or with melted butter. until brown. Plant Okra and Tomatoes Egg Pare egg plant, cut in slices. Sprinkle with Take an of sliced equal quantity young salt, cover and let stand 1 hour to draw out okra and skinned tomatoes. Put them to- juice. Dip in beaten eggs, then in bread gether in a pan, without water, adding a crumbs. Fry in deep fat. lump of buttdH a finely chopped onion, some salt and pepper. Stew over a slow fire for To Cook Okra one hour. Wash well and trim stem end, leaving Old-Fashioned Beans enough of the pod to keep the juices in so String that the mucilage does not come out. Cover * and Bacon with boiling water and boil gently until ten- der. When half done add a little salt. 1 can string beans and liquid, or an elfual amount of fresh beans When ready to serve, drain, pour into a hot dish and add melted butter sufficient to sea- 2 medium potatoes (cut into Vz inch dice) son. Lemon or can be added % pound bacon (cut into % inch dice and juice vinegar well browned) if desired. ^4 teaspoon salt Fried Okra 1 cup water Select small, tender pods. Boil until ten- pepper der, drain, season with salt and pepper, roll 1 small onion (left whole) in egg, then in cracker crumbs. Fry in deep Put all ingredients into kettle and boil hot fat. until the potatoes are soft (about 15 min- Candied Carrots utes). 6 medium sized carrots Home-Baked Beans % cup water 1 pint navy beans 1 cup brown sugar x /4 pound fat salt pork 2 tablespoons butter 1 mustard teaspoon Boil carrots, scrape and cut them in strips salt % teaspoon as you would potatoes for French frying. 1 tablespoon molasses Mix the other ingredients in a baking dish % cup boiling water and warm to make a syrup. Place the car- 1% tablespoons sugar rots in this syrup so that it* covers them Cover beans with cold water and soak for entirely and bake until candied. at least 12 hours, then change water and cook Fried at slightly below boiling point until skins Squash Cakes burst. To test beans take a few and ex- Slice the squash very thin, being certain*to pose to cold air, if shells burst they are done. slice it across. Place the slices in salt water, Then drain and add pork, cut it in small wipe them dry, sprinkle with salt and pep- strips and stick* it in beans with tip ex- per dip in flour, in beaten egg, and then in posed. Mix mustard, sugar, salt, pepper and crroker crumbs. Repeat the process twice water enough to cover beans. Bake in pot and then drop into pot of deep hot fat for slowly, for six or seven hours removing lid frying. When they have been cooked through, fbr last hour to brown and crisp. drain on crumpled brown paper and serve. 28 THE SOUTHERN COOK BOOK

Corn Fritters Corn Bread Fritters

1 cup flour 1 cup corn meal 1 teaspoon baking powder 1 cup flour V<2 teaspoon salt 2 teaspoons baking powder 6gg % teaspoon salt J milk-1U % cup 1 egg butter y% tablespoon milk to make a stiff batter 1 drained crushed corn cup Mix the meal, flour, salt and baking pow- Mix the dry ingredients, gradually adding der. Beat in the egg and add milk to make the milk and the well beaten beat thor- egg, a stiff batter. Drop from a spoon into deep and then add the melted butter and oughly boiling fat and fry until golden brown. Drain corn. into hot fat Drop by spoonsful deep on brown paper before serving. These frit- and until well browned. Drain on brown fry ters are delicious with soup. paper. Fruit Fritter Batter Fresh Lima Beans 1 cup flour 1 quart lima beans 1 teaspoon sugar 1 tablespoon butter J /2 teaspoon salt % teaspoon salt 2 eggs well beaten 2 tablespoons milk % cup milk 2 tablespoons cream Mix the flour, sugar, and salt. Add milk Wash and pick over the beans. Cover with slowly and then gradually add the eggs. boiling water, adding salt and butter. Let

simmer eighteen minutes; raise the heat an I Apple, Peach, Apricot, or Pear boil quickly until water has evaporated. Add the cream and milk to a boil. Fritters and bring Serve hot. Cut fruit in pieces, dip in the fruit fritter batter above and fry in deep hot (375 F.) Curds and Cream fat or butter about 3 to 5 minutes or until Louisiana a golden brown. Then remove with skimmer, (A Every-Meal Dish) and place on crumpled soft paper to drain. Set sour or raw milk in a crock or bowl serve with Sprinkle with powdered sugar and until it becomes clabber. Pour slowly into a a lemon or other fruit juice sauce. curd press until press is full. Place press in pan and let drain over night. Turn onto a flat Fritters Orange dish, grate nutmeg freely over the top and Peel oranges and separate sections. Re- serve with heavy sweet cream, more grated move the seeds; dip in batter and fry; serve nutmeg and sugar. as above. Honey may be used in place of sugar. A colander lined with a double thickness Lemon Sauce for Fritters of cheesecloth may be used in place of the l curd /2 cup sugar press. 3 teaspoons cornstarch 1 cup boiling water Creamed Green Peas V

Eggs New Orleans Biltmore Golden Rod Eggs

l 2 /2 cups tomatoes 3 hard cooked eggs 1 small onion, chopped 1 cup white sauce % green pepper, chopped 6 slices toast 1 teaspoon sugar parsley to garnish % cup bread crumbs Separate yolks and whites of eggs, chop the % cup celery whites finely and add to the white sauce. 4 eggs Pour over 4 pieces of toast. Mash yolks % cup American cheese, grated through a strainer and sprinkle over the top. salt, pepper and bay leaf Cut the remaining toast in triangular shapes Cook tomatoes, pepper, onion and season- and place on side of dish. Garnish with ing together for ten minutes, remove bay leaf, parsley. add bread crumbs and place in casserole. Recipe for white sauce will be found on Break the eggs on top and sprinkle with page 24. salt and pepper and cover with grated cheese. Bake in a moderate (350 F.) oven Eggs Stuffed with Chicken Livers until the eggs have set and the cheese has melted. 2 chicken livers V6 teaspoon onion juice 2 tablespoons butter Eggs Ponce de Leon 4 hard cooked eggs 1 teaspoon chopped parsley 6 hard cooked eggs Worcestershire sauce to taste 2 cups tomato juice l % cup grated cheese /2 cup chopped celery salt and pepper *4 cup chopped green peppers Clean the livers very thoroughly, chop them % cup mushrooms finely and sprinkle with onion juice; fry in 1 tablespoon flour butter. Cut the eggs in half, remove yolks 1 tablespoon butter and put the whites aside. Force the yolks */2 onion, diced l through a sieve, add parsley, salt, pepper and /2 Worcestershire sauce teaspoon Worcestershire sauce to and then mix white sauce taste, % cup with the chicken livers. Refill whites with the salt and pepper to taste mixture, sprinkle with grated cheese and bake the whites of the and mash the Chop eggs, until cheese melts. Serve with toast and a yolks. Brown the onion in the butter, add little tomato sauce. (See page 24.) the flour and blend well. Put in the tomato juice and the peppers and cook slowly until done. Add the mushrooms, the seasoning and Creole Omelet the Worcestershire. When this is all done 1 tablespoon butter add the white the and the sauce, egg yolks 4 eggs whites. Place in buttered casse- chopped egg 2 tablespoons olive oil role. Sprinkle with cracker crumbs, dot with 2 onions butter, and brown in the oven. Serve hot. 4 tomatoes 2 green peppers Chicken Liver Ramekins 1 teaspoon salt l /2 teaspoon paprika 1 cup raw chicken livers Beat the eggs in a bowl with four table- 1 tablespoon butter spoons of water. When the butter is heated As */2 tablespoon cream to a light brown, turn in the eggs. they 2 tablespoons milk brown, lift the edges with a spatula_and 3 eggs let the uncooked part run under. When */2 cup mushrooms the omelet is brown un- chopped parsley, salt, pepper, and red derneath and creamy on pepper top, fold once and slip Press the liver through a colander, beat the onto a hot platter, sur- yolks of eggs and then add the cream and rounding it with Creole milk, butter, salt, pepper, parsley, and mush- sauce. The sauce is rooms. Place the mixture in buttered molds made as follows: Heat and cover with greased paper. Put the mold two tablespoons of in a pan of water and let them bake from 15 olive oil. Cut into to 20 minutes. this the onions, tomatoes and pep- pers. Add salt and paprika, cook Sol one day she gave a sigh, slowly till wanted Her mouth would hold a pumpkin pie, for the omelet. A bushel of potatoes, two quarts of gin; She gaped one day and her head fell in. 30 THE SOUTHERN COOK BOOK

Tallahassee Hush Puppies Hominy or Grits

Embodied in the title of this recipe is a most 1 cup hominy interesting story. 4 cups boiling water Years ago (in some sections it is still the 1 teaspoon salt custom) the negroes of Tallahassee, Florida, 1 tablespoon butter that quaint southern capital, would congregate Pour the hominy into the hot water and stir fall for cane on warm evenings grindings. Some until it comes to a boiling point. Then lower of them would feed the cane to a one- sugar the flame and let simmer slowly for one hour, mule treadmill while others the poured juice stirring frequently. When ready to serve, into a large kettle where it was boiled to sugar. put the butter into the hominy and beat well After their work was completed, they would for a few minutes. gather around an open fire, over which was an iron in which fish and corn suspended pot Southern Corn Custard pones were cooked in fat. The negroes were said to have a certain way 2 cups canned corn of making these corn pones which were un- 3 eggs usually delicious and appetizing. While the 2 tablespoons melted butter food was sizzling in the pot, the darkies would 2 cups milk engage in rather weird conversations, spell- V-2 teaspoon sugar binding each other with "tall" stories of panther salt and to taste and bear hunts. On the outer of the circle pepper edge cracker crumbs of light reflected by the fire would sit their Beat the eggs well, add to the corn. Melt hounds, their ears pricked for strange sounds the butter and with the milk add to the corn and their noses raised to catch a whiff of the and eggs. Stir well. Add the and savory odor of the frying fish and pones. If the seasoning Pour into a well - buttered talking ceased for a moment, a low whine of ^ugar. casserole; with cracker dot with hunger from the dogs would attract the atten- sprinkle crumbs, butter and bake in a slow oven (250 F.) about tion of the men, and subconsciously a hand very 40 minutes or until custard has set. would reach for some of the corn pone which had been placed on a slab of bark to cool. The donor would break off a piece of the pone and Corn Pudding toss it to a hungry dog, with the abstract murmur, "Hush, puppy!" 3 tablespoons corn meal The effect of this gesture on the hounds was 1 tablespoon salt J always instantaneous and the negroes attrib- /2 teaspoon paprika uted the result to the remarkable flavor of Mi cup cold milk what eventually became known as "The 2 cups hot milk Tallahassee Hush Puppy." 1 tablespoon butter 2 fresh corn 2 cups corn meal cups pulp 2 2 teaspoons baking powder eggs Stir corn 1 teaspoon salt meal with salt, paprika and cold 1% cups sweet milk milk. Then stir into hot milk. Cook and stir Vz cup water over boiling water until the mixture thickens. 1 large onion, chopped fine Remove from the fire and stir in the other ingredients. Turn into a buttered baking dish Sift the dry ingredients together and add the suitable to send to the table. Set in a of milk and water. Stir in the chopped onion. Add pan boiling water and cook slowly until the center more meal or milk as may be necessary to form a soft but is firm. Serve hot with the meat course. A workable dough. With the hands, tablespoon of chopped green or red pepper mold pieces of the may be added if desired. dough into pones (ob- long cakes, about 5 inches long and 3 Hoe Cake inches wide, and about ''4 of an inch thick). Moisten salted corn meal with scalding Fry in deep hot fat or water or milk. Allow it to stand for an oil until well browned. hour. Put two or three teaspoons of this on hot greased griddle. Smooth it out to make cakes one-half inch thick and let it .cook. When one side is done turn over and brown the other. Serve very hot for KS breakfast. This dish goes well with f? sausage.

Roll dat bale, roll dot cotton, De Lord is good, your sins will be forgotten. THE SOUTHERN COOK BOOK 31

Sally Lunn Hot Bread Four o'Clock Tea Scones 2 flour 3 eggs cups pastry 2 4 cups of flour tablespoons sugar 1 2 tablespoons sugar teaspoon salt 4 1 yeast cake teaspoons baking powder 3 1 cup milk tablespoons butter l 1 beaten /2 teaspoon salt egg, light milk 2 tablespoons butter % cup for Place sugar, eggs, milk, salt, and butter sugar dredging in a double boiler and scald. Let cool and Sift together the dry ingredients twice and work in the butter with a mixer. add yeast which has been dissolved in a ^ pastry Add a half of milk to the and cup of warm water. When cold, add flour, cup egg gradually use in put in bowl and cover with a cloth and put mixing the dough, using more milk away to rise. When twice its bulk, knead and if needed. Turn on a floured board, knead and roll into a put in pan to rise again. When light roll out slightly, pat sheet, cut into on floured board. Cut with a biscuit cutter, rounds, set in buttered tin, brush over with melted place in greased pan and bake in hot oven butter and dredge with sugar. Bake (400 F.) fifteen minutes. in a hot oven (400 F.) about fifteen min- utes. Serve with tea or cocoa. Good Old Southern Popovers Miss Lee's Southern Corn Bread 3 eggs 1% cups of milk 1 cup white cornmeal l wheat flour I /2 cups of flour ^4 cup J 1 /2 teaspoon salt teaspoon baking powder Sift flour and salt into a bowl. Beat eggs V2 teaspoon salt 1 beaten and add the milk to them and stir gradually egg V-2, milk into the flour to make a smooth batter, then cup 1 melted beat thoroughly with egg beater; put in hot tablespoon butter Sift the greased muffin tins two thirds full of mixture. together dry ingredients; combine the with the Bake in hot oven (4SO F.) half hour, then milk egg and add to the dry in- in moderate oven (300 F.) fifteen minutes, gredients. Add the melted butter and pour until brown. batter into a well-greased pan. Bake in a hot oven (425 F.) about 25 minutes. Southern Spoon Bread Corn Meal Muffins 2 cups corn meal 1% cups sweet milk 1 cup corn meal 2 cups boiling water 2 cups white flour 1 teaspoon salt 4 teaspoons baking powder l 3 large tablespoons butter (melted) /2 teaspoon salt 3 eggs V-2 cup sugar Sift the meal three times and dissolve in 1 cup milk 2 the boiling water, mix until it is smooth and eggs, beaten 2 free from any lumps. Add the melted but- tablespoons melted butter ter and salt. Thin with the milk. Sift all the dry ingredients into a bowl; add the well. Stir in Separate the eggs; beat until light; add milk, mixing the beaten eggs, add the melted butter the yolks and then the whites. Pour into a and beat mixture vigor- for 2 buttered baking dish and bake in a moder- ously minutes. Bake about 20 minutes in a hot oven ate oven (350 F.) about 30 minutes. (400 F.) in well-buttered muffin This should be served in the dish in which pans. it is baked. Bread Richmond Corn Cakes Crackling 1 cup cracklings (diced) l 1 cup crushed canned corn l /2 cups corn meal ~y<2 cup milk % cup wheat flour 2 teaspoons sugar ~Vz teaspoon soda 2 eggs, well beaten *4 teaspoon salt % cup flour 1 cup sour milk 1 tablespoon baking powder Cracklings are the pieces of meat remaining pinch of salt after the lard has been rendered from the To the corn add milk, sugar and eggs. pork. Mix and sift together the dry ingredi- Mix and sift flour, baking powder and salt. ents. Add the milk, stir in the cracklings. Combine the mixtures, drop by teaspoons in Form into oblong cakes and place in greased buttered muffin pans. Bake in moderate baking pan. Bake in hot oven (400 F.) 30 32 THE SOUTHERN COOK BOOK

Louisiana Waffles Rice Waffles 2 cups flour 1 cup cooked rice 4 teaspoons baking powder 2 cups flour % teaspoon salt 2 eggs 5 tablespoons melted butter 1 teaspoon salt V/2 cups milk 3 teaspoons baking powder 3 eggs 2 tablespoons melted butter To beaten yolks add milk, and all other in- a little milk with the of gredients exception stiffly-beaten After beating yolks of eggs, add rice, but- whites of which are to be added last. eggs ter, flour, baking powder and salt, and then batter in each section of Pour a spoonful of the well-beaten whites of eggs. A little milk iron bake until rich a hot waffle and golden may be added if necessary. Cook on greased brown. hot waffle iron or ungreased electric waffle iron.

Virginia Waffles Sour Milk Griddle Cakes 1 l /^ boiling water 1 cups l /^ cups flour white corn meal '/a cup 1 cup sour milk or buttermilk l 1 milk /^ cups 1 tablespoon melted butter 3 flour cups V2 teaspoon salt 3 tablespoons sugar 1 teaspoon baking soda 3 teaspoons baking powder 1 tablespoon sugar salt V-2 teaspoon 2 eggs 2 eggs Sift the flour and sugar; dissolve the soda 3 melted butter tablespoons in the buttermilk and add to the flour. Drop Cook the meal in the boiling water 30 min- in the unbeaten eggs, beat well and lastly add milk, dry ingredients, well-beaten utes; add the melted butter. Drop by spoonsful and well-beaten egg whites. egg yolks, butter, on a hot greased griddle and brown on both of waffle mixture in each Put one tablespoon sides. compartment near the center. Cook on greased hot waffle iron or ungreased electric waffle Flannel Cakes iron until well puffed and a delicate brown. 2 eggs 1% milk Georgia Flapjacks cups 2 cups flour 2 flour cups V2 teaspoon salt soda V/2 teaspoons baking 2 teaspoons sugar salt V-2 teaspoon 2 tablespoons melted butter 1 tablespoon sugar 3 teaspoons baking powder 2 eggs Sift baking powder, 'salt, sugar and flour. sour milk 2 cups Beat the egg yolks well and add to the milk. melted butter iVu tablespoons Pour this into the flour, add the melted but- Sift the flour and measure two cupfuls. Sift ter and lastly the well beaten egg whites. Add soda, salt and sugar, mix well again. Drop by spoonsful on a hot greased griddl<% Beat add and sift once more. eggs lightly, brown on both sides and serve hot with add these ingredients to milk and gradually syrup. Pork sausage goes well with flannel until smooth and free the flour mixture. Beat cakes. from lumps and then add the butter. Pour into a Heat a griddle or a the batter pitcher. Griddle Cakes heavy frying pan and butter it. Pour enough to make a cake about batter on to the pan 2 cups flour five inches in diam- 2 eggs eter. Cook until 2 teaspoons baking powder porous and % teaspoon salt brown under- 2 tablespoons melted butter neath and then 1 heaping tablespoon sugar brown on the 1 I /-} cups milk side. other Sift flour, salt, sugar and baking powder, add the milk and egg yolks, beat well and then add the melted butter. Beat the egg whites to a stiff froth and add last. Bake on a hot griddle greased lightly.

/ love my wife, I love my baby, I love dem flapjacks flopped in gravy. Mourners, you shall be free, you shall be free, When de good Lord sets you free. THE SOUTHERN COOK BOOK 33

Beaten Biscuits Raisin Biscuits 3 cups sifted flour 2 1/ cups flour l /2 cup milk 2 eggs Va cup lard Vs cup butter Vv teaspoon salt % cup milk % teaspoon sugar 4 teaspoons baking powder l Sift sugar and salt into the flour, blend in /2 teaspoon salt the lard and make a very stiff dough, using 1 tablespoon sugar more or less of the milk as needed as the 1V6 cups seeded raisins dough must be stiff. Place on a floured board Sift flour, sugar, baking powder and salt and roll until it blisters and is smooth. Roll Beat the eggs and. add to the milk. Mix the to V'2 inch in thickness, cut with biscuit cut- shortening into the flour, stir in the milk and ter, stick with a fork and bake in a moderate egg. Add the raisins. Turn onto a well- oven (350 F.) for half an hour. floured board and knead until smooth, using more flour if Cut with small bis- Powder Biscuits necessary. Mammy's Baking cuit cutter and bake in a hot oven (450 F.) 2 cups flour for 15 minutes. Serve hot. 4 teaspoons baking powder J Buttermilk Muffins /4 teaspoon salt 1 buttermilk 2 tablespoons shortening quart 2 % cup milk eggs 1 Sift dry ingredients together. Work in tablespoon sugar 4 sifted flour shortening with finger tips. Then add milk cups 2 corn slowly, stirring the batter until it is smooth. tablespoons meal 1 salt Roll the dough on a floured board until it is teaspoon 1 soda V'2 inch thick. Cut with a cookie cutter and teaspoon bake in a hot (450 F.) oven for fifteen min- Cream sugar and eggs, add milk and finally utes. the flour, corn meal, salt and soda, which has been sifted three times. Beat hard one min- Good Morning Biscuits ute and bake in a hot oven (400 F.) for 20 tablespoon butter minutes in greased muffin tins. well beaten egg, Cheese Biscuits tablespoon sugar l /2 cup flour teaspoon lard ^4 pound grated cheese pint of milk *,4 pound butter heaping teaspoon salt salt to taste V-2 yeast cake dissolved in J 3 tablespoons ice water /4 cup lukewarm water Mix with as little as 6 cups flour quickly handling pos- sible. Roll thin, cut with cookie cutter and Pour milk, butter, salt, lard, and sugar into bake in a quick oven (500 F.) for 10 min- a double boiler and scald; let mixture cool utes. until lukewarm; then dissolve yeast and stir into the mixture. When mixture has cooled, Batter Bread, Mulatto Style add 2Mi of flour and mix into a stiff cups 1 egg batter. Then add one well-beaten to the l egg /2 cup cold hominy batter and in a warm to rise. After put place 1 teaspoon salt about five hours, knead as for biscuits using Vz pint corn meal the balance of the and when the flour, dough 1 tablespoon lard can be handled roll out to inch easily % Mix the cold hominy, beaten egg, corn meal thickness. Cut with a biscuit butter the cutter, and salt with enough boiling water to make a of one on of the tops biscuits, placing top batter of the consistency of milk. Put the other to form a double and in biscuit, pla'ce lard in a deep baking pan and heat until it far so pan enough apart that they will not smokes. Pour into this hot lard the cold touch each other. Bake for about of an % batter; the melted lard hour in a hot oven (400 F.). will bubble up on the side of the mak- Corn Sticks pan, ing a delicious crust. 2 cups corn meal Bake in a moderate lr 1 cup milk oven (350 F.) about f-W, 1 egg forty minutes. 1 tablespoon lard 2 teaspoons baking powder % teaspoon salt Beat all together and bake in greased tins the shape of bread sticks or ears of corn in a quick oven (500 F.) for 10 to 12 min- utes. 34 THE SOUTHERN COOK BOOK

Creole Rice Cakes Curried Rice 2 4 slices bacon, chopped cups cooked rice 1 diced 3 tablespoons chopped onion green pepper 1 diced onion 3 tablespoons green pepper 2 1 teaspoon salt cups tomatoes 3 water % teaspoon pepper cups 4 butter 3 rice, cooked tablespoons cups l 1 cup flour l /2 teaspoons curry powder Mix all the 1 teaspoon baking powder ingredients. Put in a well casserole 1 can tomato pulp greased and bake in a slow oven until the onions and are well Fry the bacon crisp leaving the bacon fat in peppers cooked. frying pan. Chop bacon and add to onion, Wild Rice and pepper and rest of ingredients. Mix thor- Mushrooms oughly. Fry in the bacon fat as pancakes. 1 cup wild rice 3 cups boiling water 1 pound fresh mushrooms Dinah's Rice Croquettes 2 tablespoons butter 2 tablespoons flour l 2 /2 cups cooked rice 1 cup milk 1 cup grated American cheese salt to taste Vz cup butter or other shortening Cover the rice with boiling water and let % cup chopped pimento boil fast for 15 minutes, or until water is well 1 tablespoon chopped onion absorbed; then let steam until it is dry and Vs teaspoon salt and paprika fluffy. Peel the mushrooms, saute in the 1 teaspoon baking powder butter until well browned. Remove mush- 1 egg beaten well rooms from the skillet and add the flour to % cup buttered bread crumbs the butter, rubbing to a smooth paste. Then Mix all well and mold into balls and fry add the milk and cook until thick. Add the in hot fat until brown. mushrooms to this and heat. Pour mush- rooms over rice and serve.

Baked Hominy or Grits Rice and Pineapple 1 large sized can sliced pineapple 1 cold boiled cup hominy 4 cups cooked rice Vz milk cup 1 cup brown sugar 1 egg Put % inch layer of cooked rice in the 1 tablespoon butter bottom of a casserole, then dot with butter V'2 teaspoon salt and place the pineapple over the top. Sprin- 1 pinch pepper kle with some of the brown sugar. Repeat Heat the milk and butter, add the hominy this until all the rice is used, having the and mix until smooth. Then add the beaten top layer of pineapple. Pour the juice from and into a buttered bak- egg, seasoning pour the can over this and bake in a moderate dish and bake in a moderate oven ing slowly oven (350 F.) for 30 minutes. (350 F.) until firm and brown. Rice Flour Waffles 1 cooked Mulatto Rice cup cold hominy 2 eggs 1 rice flour y>2 pound bacon cup flour 1 small onion % cup wheat J 1 cup tomatoes /4 teaspoon salt 1 milk 2 cups cooked rice cup % cup water Cut the bacon in small pieces and fry. 2 Remove from the skillet and brown the tablespoons melted butter Beat the cold into the until it minced onion in the bacon fat. Add the hominy egg is smooth. tomatoes and cooked rice. Blend well and Mix and sift the dry ingredients, serve. then add the milk and water and mix to a batter. Then add the egg and hominy mix- ture and last the melted butter. Bake in a hot waffle iron a little longer than is usual for plain waffles. Serve piping hot with lots of butter.

Two little niggers lyin* in bed, One of 'em sick an' de odder mos' dead. Call for de doctor, an' de doctor said, "Feed dem darkies on short'nin* bread." THE SOUTHERN COOK BOOK 35

Hashed Browned Potatoes Yam Puff 1 pound salt pork 4 large yams or sweet potatoes % cup fat ^4 cup butter 2 cups cold boiled potatoes 2 well-beaten eggs % teaspoon pepper % cup sugar salt (if necessary) 2 teaspoons baking powder Fry fat out of salt pork; cut in cubes and 1 teaspoon salt remove scraps. (There should be % cup of Peel potatoes and boil until soft. Mash and fat.) Mix the boiled potatoes thoroughly with add the remaining ingredients. Beat well and min- the fat; add pepper and salt; fry three put in buttered casserole. Dot with butter utes, stirring constantly. Let stand, to brown and bake until brown, about % hour or more. underneath, and fry as you would an omelet. Georgian Style Sweet Potatoes Candied Yams 3 cups mashed sweet potato Parboil sweet or and pare potatoes yams, 2 tablespoons molasses and cut in in a casserole, halves, lengthwise 1 tablespoon butter each as it is set in place, with sprinkling layer Mash the sweet potatoes and place in a but- brown Dot with bits salt, paprika, sugar. tered casserole. Boil together the molasses add a few dashes of cinna- of butter and and butter for 7 minutes. Pour over the mon. Pour in about half a cupful of boiling sweet potatoes and bake in a moderate oven water, cover and bake until tender. When until delicately brown. about half baked, lift the potatoes on the bot- tom of the dish placing them on the top of Sweet Potato Pone the dish. Add more water if necessary. 2 cups grated sweet potato Stuffed Sweet Potatoes 1 cup butter 1 cup sugar 6 sweet potatoes */2 cup milk 2 tablespoons butter 1 table cream to moisten teaspoon powdered ginger grated rind of one orange % teaspoon salt Blend the sugar and butter, add grated Bake the potatoes, scoop out the centers sweet potato and milk; beat well and then and add the salt, butter and cream to soften. add the and rind. Place in a Refill the skins and bake in a hot oven for ginger orange shallow and bake in a slow oven. about five minutes. baking pan Baked Stuffed Potatoes Piedmont Potato Croquettes cut in halves 2 cups hot riced potatoes Bake large potatoes, length- out the center. Mix this with 2 tablespoons butter wise, and scoop 1 whole egg 1 teaspoon salt, 2 tablespoons butter, enough milk to and one Beat 3 egg yolks cream or soften, egg. shells brown on 1 cup sifted flour well, return to potato and top. % cup finely-chopped blanched almonds Sprinkle with paprika before serving. % teaspoon salt Potatoes 1 pinch paprika Scalloped Mix the salt and potatoes, butter, egg yolks, Slice about 6 raw potatoes with a slaw cut- and beat in balls pepper thoroughly. Shape ter. Cover the bottom of a baking dish with one of for each using tablespoon the^jnixture bread crumbs, bits of butter and a little pars- ball. Roll in flour and dip in the beaten egg ley. Put over it a layer of potatoes, salt and and then roll in the almonds. Fry in deep pepper. Alternate potatoes and bread crumbs hot fat (390 F.) until golden brown, which until dish is full. Pour a cup of milk over it about one minute. usually requires and bake in moderate oven Corn Meal Mush (350 F.) for one hour. 1 cup corn meal 2 quarts boiling water 1 teaspoon salt Moisten corn meal with enough cold water He don't plant 'taters, he to make a paste. Stir paste into boiling salted don't plant cotton, water, beating thoroughly. Let cook over An' dem dot plants 'em is slow fire almost constantly for 1 hour. stirring soon forgotten; Put in double boiler and cook 3 hours longer. 1 But ol' man river he jes Serve hot with sugar and cream. To fry: keeps rollin along. Pack hot into well-greased baking pan and let stand until cold and solid. Cut in %-inch strips, roll in flour and fry on buttered griddle until brown on both sides. Serve with syrup and sausage. 36 THE SOUTHERN COOK BOOK

Sugared Yams Scalloped Sweet Potatoes 2 cups water Peel and dice six sweet potatoes. Drop 2 cups sugar them in boiling water and allow ,them to par- 2 tablespoons butter boil about 15 minutes. Drain the potatoe>, dash nutmeg dust with salt, add one tablespoonful butter 8 uncooked yams and % pint cream and finish baking them in a Bring the sugar and water to a boil and add moderate oven until brown. the butter and nutmeg. Peel and slice the yams, drop into boiling syrup, cover and cook Sweet Potatoes in Honey until are done and slowly yams transparent. (Easy to Make Delicious) Peel six sweet potatoes. Cut them in Cl- Marshmallow Sweet inch slices lengthwise. Boil them fifteen min- Pineapple utes. Drain and remove to warm casserole. Potatoes Add a small jar of honey, the juice of an orange, salt. Finish by baking in the oven. (I'll have it with my Roast . . . and again for Dessert) Blackberry Roll 2 cups mashed sweet potatoes 2 quarts blackberries 1 cup milk 1 pint flour V'2 cup pineapple juice 2 cups sugar 1 cup diced pineapple 2 tablespoons butter 2 tablespoons butter ice water J J /2 teaspoon cinnamon /4 teaspoon salt marshmallows First, mix flour and salt into which cut two mix all the butter. Thoroughly ingredients and beat tablespoons After mixing well ad I ice until light and fluffy. Use more milk or fruit enough water to make a stiff dough. Clea i juice, if needed. Place in buttered casserole berries thoroughly and set them to soak with and bake until heated through. Remove from two cups of sugar. Roll dough very thin (o i oven and cover the top with marshmallows. floured board) into an oblong sheet. Pour Return to oven to brown. Serve with poultry berries on one end of pastry dough, roll over or roast. and pour more berries, roll again and so o i until berries are all used. Place in buttered baking pan. Bake in a moderate oven (350 Strawberry Jam Cake F.) about thirty to thirty-five minutes. When the roll has baked this length of time begi i 1 cup butter basting with the following mixture every five V'2 cup sugar minutes for another half hour: 1 cup strawberry jam 1 tablespoon butter melted black coffee Vz cup strong */2 cup sugar 1 teaspoon cinnamon Serve with powdered sugar or favorite sauce ^4 teaspoon cloves in dish in which it has been baked. 3 eggs, separated 2 Mr cups flour Pecan Nut Cake 1 teaspoon soda, dissolved in 3 4 tablespoons sour cream cups nutmeats, finely chopped 6 Cream butter well, add sugar gradually and eggs beat well. Add and coffee to which 1 tablespoon flour jam spices 1 I have been added. Beat yolks of eggs and blend /-} cups sugar 1 with first mixture. Sift flour and add teaspoon baking powder alternately 1 with sour cream in which soda has been dis- /2 teaspoon salt 1 vanilla solved. Fold in the stiffly beaten egg whites. teaspoon boiled Bake in layers in moderate oven (350 F.) 45 orange icing Beat the until the to 55 minutes. Ice with favorite icing. egg yolks very light, add sugar gradually and beat well. Sift together the flour, baking powder and salt; add the nuts and then combine with egg mixture. Beat well. Stir in the stiffly beaten egg whites and vanilla and bake in two layer cake tins in a moderate oven (350 F.) from 30 to 40 minutes. When cool ice with "Boiled Orange Icing" (see page 44) and cover top with whole pecans. Whipped cream may be substi- tuted for icing on top.

9 Peas in the pot, hoecake a bakin , Sally in de kitchen with her shift-tail a- shaking THE SOUTHERN COOK BOOK 37

Pie Dough or Southern Pastry Jelly Pie

2 cups flour 1 unbaked pie shell y2 teaspoon salt 4 egg whites, well beaten 1 cup butter or other shortening 4 egg yolks, well beaten % cup ice water y2 cup cream salt 1 teaspoon vanilla % teaspoon mace 1 pinch salt % teaspoon teaspoon cinnamon Cream the butter, eggs and sugar together % y-2 vanilla and then add the balance of the ingredients. teaspoon cloves Fill a pie shell and bake in a moderate oven % teaspoon (350 F.) 30 minutes. y teaspoon ginger 2 beaten eggs Real Southern Lemon Pie % cup milk l /2 cup cream P/2 cups sugar Mix dry ingredients. Add pumpkin, eggs, flour % cup pastry milk and cream gradually. Bake for 15 min- 3 eggs, separated utes in a hot (475 F.) oven and for 25 min- iy cups water utes in a moderate oven (350 F.), in a pie pinch of salt plate lined with plain pastry for pie crusts. 1 tablespoon butter (To bake pumpkin for pie, wash and cut 1 lemon (juice) the pumpkin in half crosswise. grated rind of one lemon Scrape out seeds and stringy Place in double boiler the sugar and 1 parts. Place in dripping pan, cup of water, to it add the butter and salt. shell side up, and bake un- Blend the flour with the remaining ^4 cup til it begins to fall apart of water and add to the sugar and water. and is tender. Scrape pulp Then gradually add the beaten egg yolks and from shell and let cook until it thickens, remove from the strain.) fire and let cool, then add the lemon juice and rind. Put in baked pie shell and place on top the well beaten egg whites to which 2 tablespoons of confectioners sugar have been added and well beaten. Bake in slow oven (300 F.) until the meringue browns.

Beef , poke chop, Gimme a little sop, Make a nigger's mouth go flippity flop. 38 THE SOUTHERN COOK BOOK

White House Pecan Pie Raisin Pie

1 unbroken meats cup pecan 1 cup seeded raisins, washed 1 dark table cup syrup 2 cups water 2 butter tablespoons 1% cups sugar 2 eggs 4 tablespoons flour 1 cup sugar 1 egg, well beaten 1 vanilla teaspoon juice of a lemon Cream the butter and add the table sugar, 2 teaspoons grated lemon rind the beaten the and vanilla. syrup, eggs, pecans 1 pinch of salt Beat together well. Put in unbaked pie shell Soak raisins 3 hours. Mix sugar, flour and and bake in a slow oven (275 F.) for about egg, then add seasoning, raisins and liquid. 30 minutes. Serve with whipped cream. Cook over hot water for 15 minutes, stirring When the mixture is Apple Pot Pie occasionally. cool, emp- ty into pie dough lined pie plate. Cover % dozen baking apples pie with narrow strips of dough criss-crossed, % cup butter or other shortening bake in a hot oven (450 F.) for 20 minutes 4 cups flour and in a moderate oven (350 F.) for 10 3 /4 teaspoon salt minutes. ^4 teaspoon cinnamon % pound butter Butterscotch Pie Make a dough of flour, shortening, and salt, add sufficient water to form dough. Roll 1 cup brown sugar thin on a floured board and cut in two-inch 2 tablespoons butter squares. Pare and core apples and cut into 2 generous teaspoons flour small pieces. Place apples in a kettle and 1 egg yolk sprinkle liberally with sugar and cinnamon. 1 cup milk Alternate layers of dough and apples. Place 1 egg white beaten well butter on top, fill kettle half full of water, Boil the sugar and butter together until cover, and cook until apples are done. Serve soft. Beat the egg yolk well and add it to with fresh milk or cream. the flour, then adding the milk. Beat this until very smooth. Mix this well into the Carrot Pudding sugar and butter, and cook until it thickens. Lemon or vanilla 2 tablespoons butter can be used for flavoring. 1 cup sugar Pour this into a pie pan lined with the baked 2 eggs pie crust. To the beaten egg white add 1 1V& cups grated raw carrots tablespoon sugar, spread over top of pie and ^4 teaspoon ground cloves brown in oven. */2 teaspoon cinnamon ^4 teaspoon nutmeg Nannie's Pineapple Custard Pie % teaspoon salt 1 cup flour, sifted % cup sugar grated rind of 1 orange 1 cup grated pineapple, from which juice grated rind of 1 lemon has been strained 1 teaspoon soda 1 cup milk 1 cup grated raw potatoes 2 tablespoons corn starch 5 /4 pound thinly sliced citron 3 eggs Cream the butter and sugar; add eggs and Mix the corn starch, sugar and milk to- beat well. Add carrots, spices and salt, sifted gether and put in double boiler. Separate flour, orange and lemon rinds to the mixture. the eggs and place the yolks in with the Add the soda to the grated raw potatoes and sugar and milk. Cook until thick. Remove stir until it is add dissolved; potatoes to carrot from over the hot water and add the pine- and flour mixture. Add cit- apple and the beaten egg whites. Put in ron, mixing it well through baked pie shell and when cool cover 'with V the batter. Butter a mold unsweetened whipped cream. J and place a sheet of greased paper on the bottom; pour Ambrosia in the pudding. Cover the mold and place it in a pot of 6 oranges boiling water to steam for 2 V/2 cups sugar hours. The pudding may be 1% cups freshly grated cocoanut served with cream or your fa- sherry wine vorite sauce. Peel and divide oranges into sections, ar- range pieces on bottom of glass dish and sprinkle generously with sugar and cocoanut, repeat until ingredients are used. Pour over about a wineglass sherry wine. Chill in ice box. THE SOUTHERN COOK BOOK 39

Plum Pudding Apple Dumpling (Christmas "Ain't" Christmas Without 2 cups flour Plum Puddin') 4 teaspoons baking powder 1 salt 1 cup suet, chopped fine teaspoon 4 1 cup cooking molasses tablespoons shortening 1 milk 1 cup seedless raisins cup 6 and cored 1 cup chopped dates apples, pared and cinnamon 1 cup chopped apples sugar Sift and cut in 1 cup currants flour, baking powder salt; add milk and mix to smooth 1 cup chopped walnut meats shortening, Turn onto floured board and divide V-2 cup sugar dough. into six Roll each to 2 cups milk portions. large enough cover one Place on each 1 teaspoon soda apple. apple piece of ... fill with cinnamon and . . . 1 teaspoon baking powder dough sugar wet of and fold over % teaspoon cinnamon edges dough apple. Place on and bake in % teaspoon cloves greased baking pan, moderate oven until are ten- % teaspoon salt (350 F.) apples der 1 egg (about Vz hour). flour to make a stiff batter enough Monficello Mix all the ingredients and pour into a Pandowdy full. on trivet in covered mold % Place mold 6 apples kettle water. The water l containing boiling l /2 cups molasses half around the mold. should come way up 1 teaspoon nutmeg for 3 hours. Keep water at boiling point 2 teaspoons cinnamon Serve with brandied hard sauce. Vz teaspoon ground cloves crust Marmalade Bread pie Orange Pudding Pare and core the apples and cut in small 2 cups stale bread crumbs pieces. Cover with cold water and let stand 2 cups scalded milk for 10 minutes. Remove apples from water % cup sugar and drain. Into a buttered baking dish place 2 tablespoons melted butter the apples and cover with the molasses and 3 eggs, slightly beaten spices. Cover the top with a pie crust and 2 teaspoons vanilla bake in moderate oven (350 F.) until done, 1 glass orange marmalade about 1 hour. When cold, break the crust into 1 teaspoon nutmeg the apple mixture and place on the fire to Soak the bread crumbs in the milk; when simmer for a few minutes. When well cooled cool add the sugar, butter, eggs, flavoring and serve with cream. marmalade. Place in a buttered baking dish and bake in a slow oven (250 F.) 1 hour. Southern Batter Pudding 3 eggs of Trifles Queen Pudding 2 tablespoons sugar % pound lady fingers % cup flour 8 macaroons % cup milk /4 pound blanched almonds 1 teaspoon melted butter % pound crystallized fruit % teaspoon vanilla 3 cups boiled custard ^4 teaspoon salt 1 cup whipped cream Add sugar to well-beaten egg yolks and V'z cup sherry beat again. Mix butter, salt and vanilla into Break the lady fingers and macaroons into above and add flour and milk alternately. small coarse pieces and cover with the sherry, Lastly fold in the stiffly-beaten egg whites. add the chopped nuts and the fruit cut in Pour into a well-buttered mold. Place mold small pieces. Mix together and pour the in pan of water and steam about one hour or boiled custard over all. When ready to serve until firm; serve pudding hot with chocolate top with the sweetened whipped cream. or favorite pudding sauce.

Boiled Custard There was a little l Alabamy coon l /2 milk cups An he ain't been 1 tablespoon sugar born very long; 1 teaspoon vanilla 2 eggs Beat eggs slightly and add the sugar and Oh dey took him mix. Slowly add the scalded milk and pour down to the cot- all into the top of a double boiler and cook ton fields until the mixture coats the spoon (about 10 An' he rolled an minutes). Remove from fire and add flavor- he tumbled in de ing. sun! 40 THE SOUTHERN COOK BOOK

Plantation Plum Pudding Barbara Fritchie Pudding 1 cup suet, chopped fine % cup granulated sugar l 4 eggs /2 cup whipping cream 1 cup toasted bread crumbs % cup brown sugar 1 cup chopped citron 2 egg yolks 1 cup chopped pecans 2 egg whites 1 cup chopped blanched almonds 2 tablespoons butter 2 cups finely chopped apples nutmeg 2 cups seeded raisins % teaspoon vanilla V'2 cup currants Into a double boiler put the sugar, cream, V2: cup sugar brown sugar, egg yolks and butter and cook 1 teaspoon cinnamon until thick. Remove from the fire, add the V-2 teaspoon allspice vanilla and the well-beaten egg whites. Pour 1 lemon, juice and grated rind into unbaked pie shell, sprinkle with nutmeg, V'2 cup brandy bake in a slow oven (275 F.) for about 45 V-2 teaspoon grated nutmeg minutes or until custard is set. Serve very 1 teaspoon cloves cold. Beat whole and add the other eggs slowly Rice Custard ingredients, being very careful that they are well mixed. Place in a covered mold % full Vz cup brown sugar and steam in a large steamer for about 3 2 cups cooked rice hours. To steam, the mold is placed on a 3 tablespoons butter trivet in a kettle containing boiling water 1 cup milk which comes half way up around the mold. 3 eggs Serve with a brandied hard sauce. (See V'2 cup raisins J page 24.) /2 teaspoon vanilla dash of nutmeg Molasses Pudding To the rice add the sugar, butter, milk and 1 egg slightly beaten eggs. Place in deep dish and bake in 1 2 tablespoons sugar moderate oven (350 F.) for hour. When half done remove from oven and add V'2 cup molasses 2 tablespoons melted butter the raisins and vanilla, and sprinkle with nut- in oven and continue 1 V'2 cups flour meg. Replace baking. 1 2 cup boiling water Paulina's Delicious 1 pinch salt Cottage Pudding 1 teaspoon baking soda dissolved in hot (Second Helpin's, Please) water 2 cups sifted cake flour the Beat the egg and sugar, add butter, 2 teaspoons baking powder and molasses and then beat in water, soda, V'2 teaspoon salt little salt. Put in a double the flour and a 3 tablespoons butter with boiler and let steam for one hour. Serve 1 cup sugar foaming pudding sauce. (See page 24.) 1 cup milk vanilla Bread V-2 teaspoon Pudding Sift flour once. After measuring, add bak- 4 slices buttered bread cut in squares ing powder and salt, and then sift again. V'2 cup sugar Cream butter, add sugar gradually, and cream 3 eggs together well. Add the flour, alternately with vanilla milk, a small amount at a time, beating after Vz pint rich milk each addition until smooth. Add vanilla. Beat eggs and sugar, add milk and vanilla, Bake in greased pan, 8x8x2 inches, in mod- add buttered bread and bake in slow oven erate oven (350 F.) about one hour.. Serve (300 F.) for about 40 minutes or until cus- hot with chocolate or lemon sauce. tard is done. Orange Cake 5 Carry me back to old Virginny, eggs There's where the cotton and the P/4 cups sugar corn and tatoes grow; 1^4 cups flour There's where the birds juice of V'2 orange warble, sweet in the 1 teaspoon baking powder springtime, Beat well the yolks of eggs, add sugar and X^ There's where the beat until smooth. Add the orange juice, mix old darkey's heart well. Add flour and baking powder that have been sifted am long'd to go. together. When thoroughly mixed fold in the stiffly beaten egg whites and bake in 2 layers in a moderate oven (350 F.) for 40 minutes. Put together with the ^." orange filling. THE SOUTHERN COOK BOOK 41

Miss Rosa's Gingerbread Old-Fashioned Strawberry 1 cup molasses Shortcake 1 cup brown sugar 2 cups flour melted butter % cup 4 teaspoons baking powder 2 eggs 1 pinch salt 1 cinnamon teaspoon 2 large tablespoons butter 1 teaspoon ginger /^ cup milk 1 teaspoon cloves Add salt and baking powder to flour and 1 soda teaspoon baking lightly blend the butter into the flour, adding 1 water cup boiling milk last. Place on floured board and pat flour 3 cups into two large cakes. Place one upon the melted butter Stir brown sugar into and other and bake in a hot (450 F.) oven for 15 add the unbeaten eggs. Beat well. Dissolve or 20 minutes. Crush strawberries and sweet- soda in the water and add the baking boiling en. Cut cake in about six equal sections as Beat well and add the flour. Pour spices. you would a pie, break each section horizon- into a (8x8) and bake in a mod- large pan tally in half and spread the center liberally erate oven (350 F.) until thoroughly baked, with butter and crushed berries. Replace top about 25 minutes. and cover with berries. Whipped cream may be added if desired. None-So-Cood Roll Jelly Other fruits such as peaches or raspberries 5 eggs, separated may be substituted for strawberries. 1 cup sugar 1 cup flour Hot Frosted Gingerbread grated rind of 1 lemon V-2 cup butter 2 tablespoons lemon juice % cup strong hot coffee Beat yolks well and add sugar; beat until 2 eggs thick, add lemon rind and juice and half of % cup sugar the flour and half of the stiffly-beaten whites, % cup molasses then the rest of the eggs and flour. Pour into 2 teaspoons baking powder large, well-greased pan, not more than *4 inch 1 thick. Bake in a moderate oven (375 F.) teaspoon ginger iMj flour between 10 and 15 minutes. Turn on sheet of cups Melt the butter with the hot coffee. Beat heavy paper or damp cloth. Beat jelly with the eggs and stir in the sugar and molasses. fork and spread, on cake. Trim off crusty Combine this with the warm mixture. Sift in edges and roll while warm. Wrap in paper flour and to make a soft batter. or cloth and set aside to cool. ginger drop Stir in the baking powder, and spread the Crepes Suzette New Orleans batter % inch thick on a greased and floured dripping pan. Bake 25 minutes in a moderate 2 eggs (350 F.) oven. While hot frost this with 1% cups milk one cupful of confectioner's sugar, stirred grated rind of % lemon with four tablespoons of cream. Flavor with *4 teaspoon salt vanilla. 1 cup cake flour 1 tablespoon powdered sugar Raw Float 1 wineglass champagne, white wine or Apple brandy 3 apples 12 lumps sugar 4 tablespoons sugar 1 orange, juice and grated rind 5 egg whites % cup melted butter nutmeg Beat the eggs until light and lemon-colored; Peel and grate the apples and then drain in gradually stir the milk, lemon rind and salt. off liquid. Beat the whites of eggs stiff and Sift the powdered sugar with the flour and gradually add the sugar. Fold in the grated beat the milk into the flour. slowly mixture apple slowly, beating all the time. Pour into batter hot Drop by large tablespoonfuls on a serving bowl and sprinkle top with nutmeg. batter should be thin greased griddle. The Place in ice box until very cold and serve. enough to spread very easily. Fry slowly on one side: turn and fry until other side is golden brown. Make Suzette sauce as follows: Pour Ah love me a frinless woman, a wineglass of champagne, white wine or An her name is Julie Anne. brandy into a chafing dish. Crush the lumps of She treats me like a dirty dog, sugar in the orange juice and add to the But ah do's de best ah can. champagne which has been heating in the chafing dish. Add a little of the grated orange rind and V-2 cup melted butter. Cover and cook until a thick smooth sauce results. Dip each pancake as it is prepared into sauce; lift it out and roll it; sprinkle with powdered sugar and serve immediately. 42 THE SOUTHERN COOK BOOK

Bride's Angel Food Cake Plantation Marble Cake whites of 18 eggs 2 cups sifted cake flour 1 pound sugar 2 teaspoons baking powder 1 pound sifted flour ^4 teaspoon salt % pound butter % cup butter or other shortening 1 teaspoon baking soda 1 cup sugar 2 teaspoons cream of tartar 2 eggs, well beaten 1 teaspoon vanilla % cup milk Sift flour three times, and add soda and 1 teaspoon cinnamon cream of tartar, then cream butter and sugar V'2 teaspoon cloves until very light and add to the stiffly-beaten % teaspoon nutmeg whites of eggs gradually. Add the flour beat- 2 tablespoons molasses ing it lightly, flavor with teaspoon of vanilla. Sift flour once. After measuring, add bak- Place in angel food pan and bake in a slow ing powder and salt, and sift together three oven (250 F.). times. Cream the butter thoroughly, add the sugar gradually, and cream together until and Add the then Fruit Cake light fluffy. eggs; flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. 2 cups blanched almonds Divide the batter into two To the one 3 cups seeded raisins parts. part, add spices and molasses. 2 cups currants Drop by tablespoons into greased loaf pan, alternating 2 cups crystallized cherries light and dark mixtures. Bake in moderate 2 cups chopped dried figs oven (350 F.) one hour and fifteen minutes, 2 cups chopped dates or until done. butter on 1 citron Spread frosting top cup chopped and sides of cake. 2 cups crystallized pineapple 1 lemon cup chopped peel Palm Beach Poincianna Cake 1 cup chopped orange peel 3 cups light brown sugar (Dainty, Delectable, Delicious) 3 cups butter 1 3 cups flour pound sugar 1 pound flour (3y 12 eggs, separated cups) 1 butter 1 wineglass brandy pound and rind of one lemon 2 tablespoons cinnamon juice 9 2 tablespoons mace eggs, separated 2 cups blanched almonds 2 tablespoons cloves chopped % pound citron, fine 2 tablespoons allspice chopped V-2 pound raisins, fine 2 tablespoons nutmeg chopped Cream butter and and add to well- 1 tablespoon soda in a little water sugar beaten yolks of eggs. Then add Cream sugar and butter, add the well-beaten alternately the flour and the whites beaten egg yolks. Then gradually add a little of stiff; dredge the fruits and nuts with flour and add to the each fruit which has been well dredged in batter. Bake in layer tins in a slow oven some of the flour. Put in the spices, brandy (300 F.) from 40 to 50 minutes. and the remaining flour. Beat the egg whites to a stiff froth and add. Dissolve the baking soda in a little warm water and add last. Poincianna Cake Filling in in a slow oven 2 l to 3 Bake a deep pan, /2 2 cups sugar or until done when tried with a tooth- hours, 1 cup boiling water pick. juice and grated rind of two lemons 1 tablespoon corn starch Lady Baltimore Cake 2 cups grated cocoanut Boil the first three ingredients and add the 2 cups confectioner's sugar corn starch, which you have dissolved in a lit- 1 cup butter tle cold water. Cook until it spins a thread 3 cups flour and then beat until creamy, add cocoanut and 3 teaspoons baking powder spread between layers. y

Brown and White Cake Confederate Coffee Cake

% cup butter % cup butter 1 1% cups sugar cup sugar 3 4 eggs separated eggs flour 2 cups pastry flour 1% cups milk 2 teaspoons baking powder % cup 2 1 teaspoon cinnamon teaspoons baking powder nut 1 teaspoon cloves nutmeg, cinnamon, chopped meats, walnuts or 1 teaspoon nutmeg (almonds, pecans) Cream and add milk and 1 teaspoon mace sugar butter, the unbeaten and mix well. Sift the flour 1^/2 tablespoons cocoa eggs and and blend with Va cup milk baking powder the sugar and a dash of Pour Cream butter and sugar, add egg yolks and butter, adding nutmeg. beat well. Sift flour and baking powder and into well-greased loaf cake pan and sprinkle the with add to sugar and butter alternately with the top nutmeg, cinnamon, nuts and well with milk. Beat the egg whites until stiff and granulated sugar. Dot butter, and add. Divide this mixture into two equal bake in a moderate oven 20 minutes. and to the one add the portions part spices Nut Bread and cocoa. Into a well-greased loaf cake pan of each mixture. Bake (8x8) drop spoonfuls % cup sugar in a moderate (350 F.) oven 30 minutes. 1 egg % teaspoon salt 1 milk Spiced Devil's Food Cake cup 2^ cups flour 2 cups brown sugar 4 teaspoons baking powder 1 cup butter 1 cup nuts, chopped 2 eggs Mix all the ingredients, put in a deep pan 1 cup buttermilk and let stand about 20 minutes before bak- 3 cups flour ing. Bake in a moderate oven (350 F.) 4 squares melted cooking chocolate for 40 minutes. 1% tablespoons cinnamon 1 teaspoon allspice Pineapple Upside Down Cake 1 teaspoon cloves % cup butter 1 soda dissolved in teaspoon baking 1 cup brown sugar water % cup boiling 1 medium sized can sliced pineapple vanilla 1 teaspoon 2 tablespoons whole pecans Cream and butter and add to well sugar Melt butter, in large baking pan. Spread beaten then add and eggs; milk, chocolate, the brown sugar evenly over the pan and beat flour in a of lightly, adding teaspoonful arrange the slices of pineapple on the brown vanilla and Add soda dissolved in spices. sugar, dropping the pecans in the open water. Bake in cake tins in a boiling layer spaces. Cover this arrangement with the moderate oven about 30 minutes. (350 F.) following cake batter. 3 eggs, separated Pickaninny Doughnuts 1 cup sugar 5 tablespoons pineapple juice 2 cups brown sugar 1 cup pastry flour 2 eggs beaten light 1 teaspoon baking powder 4 tablespoons melted butter 1 pinch salt 1 cup sweet milk Beat the egg yolks until light and cream 4 cups flour in the sugar. Add the pineapple juice and the 3 teaspoons baking powder flour which has been sifted and mix with the % teaspoon cinnamon baking powder and salt. Fold in the stiffly- Vz teaspoon salt beaten egg whites and pour the batter over the Mix in the order given adding the dry pineapple, baking in a ingredients sifted together and a sufficient moderate (375 F.) oven amount of flour to make a dough just soft for about hour. Turn enough to handle. Do not mix any more out up- than necessary as this will make your dough- side down nuts tough. Cover the board with flour and and place heat the fat for frying. Roll out a little on a cake at a time and cut into with an dough rings p 1 a te. open doughnut cutter, cutting all the dough- This may nuts preparatory to frying. When the fat be served is hot enough for the dough to rise to the with unsweetened start to the From top quickly, fry doughnuts. whipped cream or 3 to 4 minutes are required to fry doughnuts. ice cream if desired. 44 THE SOUTHERN COOK BOOK

Butter Icing Baked Orange Fluff Vz cup butter 4 eggs 2 cups sifted 4X sugar 1 cup sugar cream to moisten grated rind and juice of 1 orange flavoring Beat egg yolks very lightly; slowly add the Cream butter until soft and add sugar, sugar, beating constantly. Flavor with orange blending well. Moisten with cream to the juice and rind. When well mixed fold in consistency desired. Any flavoring may be stiffly beaten egg whites. Pour into buttered used. baking dish and bake in moderate oven (350 Never Fail Icing F.) for about thirty-five minutes. Serve im- 1 cup sugar mediately with whipped cream. 3 water tablespoons Sauce 2 egg whites Egg Nog 2 1 tablespoon vanilla egg whites, well beaten 2 % teaspoon cream of tartar egg yolks, well beaten 2 pinch of salt tablespoons whipped cream 3 Put all the ingredients in top of a double tablespoons sugar 1 rum boiler, have water boiling in lower part. Beat teaspoon 2 with egg beater constantly for seven minutes. teaspoons whiskey Beat Remove from fire and spread on cake. the egg yolks until thick and lemon color. Add the then Southern whites, sugar and beat Whip again so that they form a meringue. Next of cream % pint add the rum and whiskey to above and beat of l juice /2 orange into this mixture the whipped cream. Serve of 1 peel orange with hot pudding. % cup sherry % cup sugar Brown Sugar Frosting 3 egg whites 1 cup brown sugar Mix the sugar and orange juice together pinch cream of tartar and then pour over the whole orange peel. Vz cup water Use a wooden spoon and crush the peel in the 2 egg whites, beaten stiff juice and let stand one hour and strain. Whip Combine sugar and cream of tartar (a little the cream and add the strained orange juice. vinegar may be used instead of cream of tartar, if Add the wine and then fold in the stiffly beat- preferred) with the water in a saucepan. en egg whites. Serve at once. Place pan over medium flame and stir mixture Mocha until sugar dissolves. Cover pan and allow syrup Icing to boil about 4 minutes. Uncover and continu j butter */4 cup cooking until syrup will form a firm ball when 3 cocoa teaspoons tried in cold water. Remove pan from flame: confectioner's (more if needed) % cup sugar when all bubbling has ceased, slowly pour clear coffee 1 tablespoon strong, syrup into a large bowl in which the egg whites cocoa and and Cream butter, add sugar have been placed, beating the mixture con- to the desired moisten with coffee consistency stantly. Continue beating for 5 or 6 minutes for icing. until of right consistency to spread. Orange Icing Spanish Cream 2 egg whites, unbeaten 1 pint cream IMj cups sugar (heavy) 3 eggs, separated 5 tablespoons cold water l 2 teaspoons vanilla l /2 teaspoons light corn syrup 1 tablespoon granulated gelatin juice and grated rind of % orange 4 tablespoons sugar Put egg whites, sugar, water and corn syrup Soak gelatin in % cup of cream. Beat egg in upper part of double boiler. yolks with % of and add the balance of Beat with egg beater until thor- sugar cream which has been scalded. Return to oughly mixed. Place over rapidly- double boiler and cook for 2 minutes, stirring boiling water, beat constantly with all the time. Remove from fire and stir in beater and cook 7 minutes, or un- the gelatin. Set aside to cool. Beat whites ci til frosting will stand in peaks. eggs until stiff and gradually beat in the re- Remove from fire, add orange maining sugar. Add vanilla and fold into the juice and rind and beat until custard. Rinse mold in cold water and thick enough to spread. This pour in mixture. Place in ice box for 3 mixture will cover 2 hours to set. Serve with whipped cream. nine-inch layers.

When I went to see Mis' Liza Jane She was standin' in the door, With shoes and stockin's in her hands And feet all over the floor. THE SOUTHERN COOK BOOK 45

Topsy's Nut Drop Cookies Plantation Ginger Cookies 1^2 cups brown sugar 1 cup dry bread crumbs 1 cup butter y% cup brown sugar 3 eggs % teaspoon salt 1 tablespoon cinnamon 1 teaspoon ginger y^ teaspoon salt % teaspoon soda 1 teaspoon baking soda, dissolved in 2 eggs, beaten 4 tablespoons hot water 1 teaspoon butter, melted 3 cups flour 1 teaspoon vanilla 1 cup seeded raisins, chopped fine % cup molasses 1 cup currants, chopped fine Combine dry ingredients, add beaten eggs, 1 cup English walnuts, chopped fine melted butter, vanilla and molasses. Drop 1 teaspoon vanilla from spoon about 2 inches apart onto but- Beat the eggs well and add the sugar and tered baking sheet. Bake in hot oven (400 butter which have been creamed; then add F.) 15 to 20 minutes or until brown. the salt, cinnamon, 2^ cups sifted flour, bak- ing soda dissolved in the hot water. Dredge Colonial Cookies fruit and nuts with remaining flour and add 1 cup butter to mixture. Then add vanilla and drop by 2 cups sugar spoonsful on greased cookie pan. Bake in 3 eggs a moderate oven (350 F.) from 10 to 12 */2 cup sour milk minutes. 1 teaspoon baking soda Plantation Sour Cream Cookies 1% cups flour 1 teaspoon vanilla 2 cups brown sugar Blend the butter and sugar, add the well 1 cup rich sour cream beaten eggs. Dissolve the soda in the milk 1 cup butter and stir in gradually with the flour. Add 3 teaspoons baking soda the vanilla. Place on floured board, roll, 3 eggs chill, cut with cookie cutter and bake in 1 teaspoon nutmeg moderate oven (350 F.) 10 minutes. 1 teaspoon vanilla 4 cups flour (or enough so that it drops Florida Orange Cookies from the spoon nicely) ^4 cup butter Cream the butter and and add the sugar % cup sugar sour cream in which the soda has been dis- 1 egg solved. Beat the eggs well and add. Add the % cup orange juice and then the flour. from vanilla, nutmeg Drop 2 teaspoons baking powder a on a cookie and spoon well-greased pan 3 cups flour bake in a moderate oven (350 F.) until Cream butter and sugar, add juice and the well about 12 minutes. browned, grated rind of one orange. Add well-beaten and flour to bak- Currant Cakes egg gradually the which the ing powder has been added. Place on a (Old-fashioned Christinas Drop Cakes) floured board and roll thin. Cut with cookie 1 pound sugar cutter and bake in moderate oven (350 F.) 1 pound butter for 12 minutes. % pound currants (mixed with some of - the flour) Brownies Chocolate Indians 6 eggs % cup sifted flour 2% cups flour % teaspoon baking powder pinch salt % teaspoon salt l rind and juice of 1 lemon 6 /2 tablespoons butter or other shortening Work butter and sugar together to smooth 2 squares unsweetened chocolate, melted Dream, then slowly work in the whole eggs, 1 cup sugar one at a time. Add a little of the flour, rind 2 eggs, beaten well and juice of the lemon and salt. Work in 1 teaspoon vanilla slowly the rest of the flour and the currants. y% cup walnut meats, broken Drop by spoonfuls on large buttered pans, Sift the flour once. After measuring, add pressing out from the center because the baking powder and salt. Sift again. Then cakes are better when very thin. add butter to melted chocolate and blend. A good plan is to heat the pan a bit and Cream sugar and eggs; add the chocolate allow the cakes to melt as much as possible mixture. Beat thoroughly. Add flour, vanil- before putting them in the oven to bake. la and nuts. Bake in a greased pan, pref- Be sure to butter the pans thoroughly, other- erably 8x8x2 inches, in a moderate oven wise the thin cakes will be difficult to re- (350 F.) for 35 minutes. Before removing move. Bake in a moderate oven (350 F.) from the pan, cut in squares. This recipe for 10 minutes. will make two dozen brownies. 46 THE SOUTHERN COOK BOOK

New Orleans Pralines Georgia Pecan Brownies iVz cups sugar 2 egg whites y% cup cream 1 cup brown sugar 1 teaspoon butter y% teaspoon maple flavoring % teaspoon vanilla 1 cup pecans, chopped 2 cups pecan meats, chopped 1 cup fine dry bread crumbs Boil the sugar and cream together until it Beat whites add and flavor- forms a firm ball when tried in cold -water. Add egg stiff, sugar ing. Stir well. Combine nuts and crumbs, butter and vanilla; remove from fire, cool and and fold into whites. into small beat until creamy. Add the broken nut meats egg Shape on buttered bake, in and stir well. Drop by tablespoonfuls on balls, place baking tin, slow oven until brown buttered paper and allow to become firm. (325 F.). Florida Cocoanut Pralines Aunt Sarah's Fudge 2 cups sugar 2 cups sugar 2 cups freshly-grated cocoanut 2 squares unsweetened chocolate y% cup water 1 cup table cream Cook the sugar and water together until it 1 tablespoon butter makes a syrup. Take from fire and add the 1 teaspoon vanilla cocoanut. Cook again, stirring constantly, Cook ingredients together without stirring until it forms a soft ball when tried in cold until they form a soft ball when dropped in water. Drop on buttered platter and set aside water. Cool and beat until creamy. Add to cool and harden. chopped nuts and vanilla. Pour on a buttered dish and cut in one-inch squares when cool. Goober Brittle Grandmother's Caramels 2 cups granulated sugar 1 l /^ cups shelled peanuts, coarsely chopped 3 cups brown sugar salt 1 cup melted butter Place in iron or and sugar heavy agate pan y% cup milk melt it over a low flame. Stir so as constantly % cup scraped chocolate not to allow to scorch. When has sugar sugar Combine all ingredients and cook slowly become a thin remove from flame golden syrup, ; until a hard ball forms when tried in water. stir in the nuts and a few of salt. grains Spread When done add one teaspoon vanilla and candy on ungreased tin to harden. Mark into pour into greased pan. When cool, cut in squares when nearly cold, or break into irregu- squares. This candy is very apt to burn if lar pieces when hardened. not watched closely. Candied Orange or Grapefruit Peel Pear Chips 3 grapefruit peelings or 6 orange peelings 4 sliced 1 teaspoon salt pounds pears, l 3 cups sugar 3 /2 pounds sugar 1 cup water 2 lemons, sliced l Wash fruit and peel carefully, removing all /2 strip crystallized ginger, chopped 4 water of the pulp. Cut into strips about *4 inch cups a of the and add wide, add 1 teaspoon salt to peel and cover Make syrup sugar water, and boil the fruit for 1 with water. Boil for fifteen minutes, then the spices and pears and seal. pour off the water and add fresh water. Boil hour. Pour into jelly glasses for about twenty minutes. Change the water again and boil for an- Pecan Fondant other twenty minutes. Aft- 3 cups sugar er the third boiling, drain 1 cup water and cover with 2% cups 1V-2 tablespoons butter of and 1 water. sugar cup 1 teaspoon vanilla occasion- Boil, stirring % teaspoon salt until the has ally syrup 2 cups pecan meats, chopped boiled on away. Spread Cook sugar and water until it forms a soft crumpled paper and be- ball when tried in cold water. Remove from fire fore it is cold entirely and beat until creamy; add the butter, vanilla, roll the peel strips in salt and nut meats and pour into a buttered of the other Vi cup dish to cover bottom MJ inch deep. When set, sugar. cut in squares.

Roll, Jordan, Roll! Roll, Jordan, Roll! I wants to go to Heaven when I die To see old Jordan roll! THE SOUTHERN COOK BOOK 47

Cheese Appetizer For the Master's Avocado Canapes Cocktail Cut small rounds of bread, and toast botn sides. Spread each with the following mix- 2 egg whites ture: Peel avocados and put through the 1 cup grated cheese ricer. Add 1 tablespoon of onion juice, 1 ^4 cup grated stale bread crumbs tablespoon lemon juice, cayenne, salt and dash of cayenne pep- per to taste. Mix with just enough mayon- Beat whites of two eggs to a very stiff froth, naise to hold together. Press half a plain or and add one cup of grated cheese, cayenne stuffed olive on each canape before serving. and ^4 cup bread crumbs. Pat into small balls and fry in deep fat. Shrimp Avocado Cocktail The Delicious Appetizer (From the Heart of the Southland) Take an equal portion of shrimp and alli- % pound freshly-sliced dried beef gator pears (avocado), cut into small pieces 2 packages cream cheese 1 and serve with a sauce made by stirring to- l /^ tablespoons onion juice gether 2 tablespoons of mayonnaise, 2 table- 2 teaspoons Worcestershire sauce spoons ketchup, 1 tablespoon each of finely- Blend the onion juice and Worcestershire chopped fresh tomatoes, sauce into the cream cheese and roll into finely-chopped green peppers and chili sauce. small balls; add a bit of cream to thin the mixture if necessary. Place the cheese ball Sherry Wine Jelly on the edge of a slice of dried beef and roll, 2% water tucking the edges in as you go. If this does cups boiling *4 cold water not hold it can be fastened with a toothpick. cup 1 cup sherry wine and rind Pigs in Blankets juice 2 lemons 2 tablespoons gelatin 12 large oysters 1 cup sugar 12 slices bacon 2 sticks cinnamon 1 pimento Add cinnamon and lemon juice and rind % teaspoon salt to boiling water and let stand over low flame dashes of cayenne until ready to use. Soak gelatin in cold wa- of pinch pepper ter for 5 minutes. Then add gelatin to hot Season with salt and Slice oysters pepper. mixture and stir well. Add sherry wine and pimento into twelve strips, placing one piece sugar and strain through cheesecloth. Pour each with a on each oyster. Wrap oyster into mold and place in ice box until set. of bacon with a tooth- slice bacon, closing Serve with whipped cream if desired. pick or skewer. Broil for about eight min- utes, browning bacon to a golden crisp. Christening Cake 7 eggs Welsh Rarebit % pound butter 4 flour 3 tablespoons butter cups 4 1 pound American cheese, dry cups sugar 2 1 teaspoon Worcestershire sauce heaping teaspoons baking powder 3 % cup milk teaspoons nutmeg 1 2 eggs cup sherry 1 % teaspoon salt cup chopped pecans 1% raisins % teaspoon mustard pounds Cream butter and until well Melt the butter, add the cheese which sugar together blended. Separate the and beat un- has been cut in small pieces, eggs yolk til and lemon and cook in a double boiler light colored, then add to but- ter and sugar and mix Sift over hot water, stirring continu- thoroughly. flour, and nut- ously, until the cheese is melted. baking powder and add Add the salt, mustard, meg together Worcestershire and then y^ alternately with the sher- wine. Add raisins pour in the milk gradu- ry and meats. Fold ally, stirring constantly. pecan // in the beaten whites Then add the slightly-beaten eggs stiffly egg and bake in a and stir until it becomes thick. /) large well- buttered cake in slow Serve instantly on crisp toast. pan oven Beer may be substituted for milk. (300 F.) for 4 hours.

Some Southern homes make quite an event of the "Guest Breakfast" which frequently consists of fruit, chicken hash, hot cakes, sausage, corn bread, pie and coffee . . . and then there is that celebrated ritual known as the "Kentucky Break fast" which is said to consist of a big , a quart of bourbon and a houn dog . . . the dog eats the beefsteak. 48 THE SOUTHERN COOK BOOK

Mint Julep Egg Nog Few folks agree as to what should constitute (Individual Portion) a really good mint julep. The controversy 1 egg dates back to Captain Marryat who contended 2 teaspoons sugar that he had learned how to make the real cold milk julep with fair success. Following his instruc- dash vanilla tions, we do not crush the sprigs of tender nutmeg, grated mint shoots, we use a little sugar and equal 2 tablespoons cream portions of peach and common brandy, and 1 whisky glass Brandy, Rye or Bourbon we fill our glass with shaved ice. "Stalactites" Separate egg. Beat yolk until very light of ice will form on the tumbler; and as the with sugar, add white, beaten stiff. Add 2 ice melts, we drink. tablespoons sweet cream, brandy or whiskey, A Georgia writer of fifty years ago summed vanilla; fill glass with cold milk. Grate the up the matter thus: "The mint julep still lives, nutmeg on top. but is by no means fashionable. Somehow the Spiced Cider idea has gotten abroad that the mint ought to 1 sweet cider be crushed and shaken up with water and quart V cup sugar whisky in equal proportions. No man can fall 8 short of stick in love with such a mixture." pieces cinnamon 12 whole cloves Then there is the Kentucky colonel who 8 whole allspice advises crushing the mint within the glass pinch salt until no place has been left untouched. We Mix all of the ingredients in a and are then to throw away the mint; in so doing, pot heat to a Let stand for several "it is a sacrifice." This is "the one way of boiling point. hours. Reheat, remove the whole and perfection" in concocting this "most delectable spices serve libation of man." hot with cookies or cake. For each glass of mint julep, dissolve two Zazarac Cocktail lumps of sugar in enough water to form a sort (One Portion) of oily syrup. In a glass crush a few sprigs of % pony Bacardi rum tender mint shoots until most of the mint es- % pony rye whiskey sence has been extracted. Remove the mint 1/6 pony anisette from the fill glass; the glass with cracked ice, 1/6 pony gum and in the of Bourbon desired. pour quantity 1 dash angostura bitters Allow the Bourbon to become thoroughly 1 dash orange bitters chilled and then add the heavy sugar syrup. 3 dashes absinthe Let the glass stand for a few not moments, Put all the ingredients in a cocktail shaker stirring it at all. Place sprigs of fresh mint with some ice. Shake well, strain, pour in around the rim of the serve glass ; immediately. glass and serve. Planter's Punch Orange Julep (See the World Through Rose-Colored 1 quart orange juice 1 Glasses) cup sugar 6 limes (juice) Dissolve a tablespoonful of sugar in a large V

THE CUNEO PRESS, INC., U. S.A.