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MarionBrown'sSouthernCookBook

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"HilaritasSapientiaeetBonaeVitaeProles."
MottointheApolloRoomoftheRaleighTavern,Williamsburg,Virginia

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MarionBrown'sSouthernCookBook
NewEdition

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1951,1968TheUniversityofNorthCarolinaPress
Allrightsreserved
ManufacturedintheUnitedStatesofAmerica
Clothedition,published1968,ISBN0807810657
Paperedition,published1980,ISBN0807840785
LibraryofCongressCatalogCardNumber6814365
95949392911110987
Recipesonthefollowingpagesarefromthefollowingcopyrightsources:136,141,211,fromCharlestonReceipts1961byTheJuniorLeagueofCharleston,
Inc.60,6768,200201,22324,231,442,fromCoastalCookery1937byCassinaGardenClubofSt.Simon'sIsland,Ga.169,22021,229,330,367
68,fromTheColumbiaWoman'sClubCookBook1947byTheWoman'sClubofColumbia58,33839,fromTheCreoleKitchenCookBook1946by
TheNaylorCompany,SanAntonio,Tex.9798,449,fromDARCookBook1949AileenLewersLangston92,DeBonnesChosesManger1945bySt.
Matthew'sGuild,Houma,La.29,316,DeVirginiaHambook1946byTheDietzPress,Inc.,Richmond,Va.4950,306,377,fromDixieDishes1941by
MarionFlexner17374,fromFoodIsaFourLetterWord1948byEliotElisofon,reprintedbypermissionofRinehart&Co.,Inc.2930,73,453,fromGay
NinetiesCookBook1945byTheDietzPress,Inc.,Richmond,Va.13,96,107,148,248,271,3023,346,4034,41819,449,fromTheJuniorLeagueof
DallasCookBook1948byTheJuniorLeagueofDallas,Inc.45,163,179,28182,319,364,421,442,fromKatch'sKitchen1938bytheDepartmentof
AppliedEducationoftheWomen'sClub,WestPalmBeach,Fla.68,219,368,fromLadyJo'sSouthernRecipes1950byLadyJoKirbyBeals440,from
LightfromtheKitchen1950bytheCanadianNationalInstitutefortheBlind,Toronto32,38,fromTheMakingofPalatableTableWines1931byBernard
P.Chamberlain28,29899,422,423,fromMarylandCooking1948bytheMarylandHomeEconomicsAssociation186,fromModernFrenchCulinaryArt
byHenriPaulPellaprat1966byWorldPublishingCo.150,181,276,442,fromTheMonticelloCookBook1937bytheUniversityofVirginiaHospital
League184,262,263,286,38586,fromMt.Pleasant'sFamousRecipesParentTeachersAssociation,Mt.Pleasant,S.C.60,87,105,12021,133,270,
348,458,459,460,fromNewOrleansRecipes1932byMaryMooreBremer,reprintedbypermissionofDorotheaThompson,OwnerandPublisher6364,
35253,fromTheOriginalPicayuneCreoleCookBook1947bytheTimesPicayunePublishingCo.2021,260,328,36263,fromOutofKentucky
Kitchens1949byMarionFlexner64,23738,393,fromThePeeDeePepperPot1948byTrinityMethodistChurchofDarlington,S.C.215,27778,426,
fromPuertoRicanCookBook1948byElizaB.K.Dooley26061,fromThePurefoyHotelCookBook1941byEvaB.Purefoy36364,462,from
RecipesfromOldVirginia1946byVirginiaFederationofHomeDemonstrationClubs217,232,334,fromRecipesfromSouthernKitchensTheJunior
LeagueofAugusta,Inc.5,8990,166,401,41920,fromSt.Anne'sParishRecipeBook1937byCapitalGazettePress,Annapolis,Md.316,428,fromThe
SavannahCookBook1933byHarrietRossColquitt152,fromATasteofTexas1949byRandomHouse,Inc.30,32,22627,282,from200Yearsof
CharlestonCooking1930,1934byHarrisonSmithandRobertHaas,Inc.,reprintedbypermissionofRandomHouse,Inc.91,101,107,262,349,358,from
TheWilliamsburgArtofCookery1938byColonialWilliamsburg,Inc.15758,24445,fromWithaJugofWine1949byMorrisonWood,publishedby
Farrar,Straus&Young,Inc.Sourcesthatarenotcopyrightedappearunderindividualrecipes.

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Preface
Cookbooks,likecharity,usuallybeginathome,andTheSouthernCookBookisnoexception.WhenIstartedtheadventurefortheoriginalbookmyfirststeps
weretocollect,test,andselectanextensivecollectionofNorthCarolinarecipesandcookerymemorabiliawhichIhadenlargedafterhavingeditedSouptoNutsfor
theWoman'sAuxiliaryoftheEpiscopalChurchofTheHolyComforteratBurlington.ThisledtoaprojecttounearthlocalandregionalcookbooksinalltheSouthern
statesinordertomakeatruly"allSouthern"selectionofthebestrecipesoftheSouth.AstheresultofletterssentoutbyGeorgeColcough,secretaryoftheBurlington
ChamberofCommerce,importantChambersofCommerceineverySouthernstatefurnishedmenamesofcookbooksandotherinformationleadingtothelocation
ofrecipes.Withthecooperationofotheralertorganizations,throughpubliclibraryfacilities,newspapercontacts,radioofficials,andinterestedindividuals,Ifound
hundredsofcookbooksandrecipes.
TotheseIaddedrecipesfromhotelsandrestaurantswithatraditionforfineSoutherncuisinethusrefutingtheideathatgoodSoutherncookingisfoundonlyinthe
home.FinallyIsoughtoutthemostdifficultofallrecipestoobtaintheguardedtreasuresoftheSouthernhousehold.HereImustadmitthatdespairandindignation
oftenfollowed.Manygenerouspersons,however,gavetheirmostcherishedrecipes,andotherspersuadedfriendstocontributetheirs.Somesenttreasuredold
manuscriptcookbooks,oneofwhichwascarriedbyabrideinacoveredwagontrektotheWestcoast,butwasreturnedseveralgenerationslaterbytrain.
TheresultsfromtheresearchforthefirstSouthernCookBooknettedfilesofmorethan30,000recipes.Amongthemwerehundredsofwaystocookchickennotall
fried.Therewere,tobesure,themuchpublicizedturnipgreens(salat),hogjowl,candiedyams,"chitterlins,"andpecanpie,buttherewerealsohundredsofother
disheswhichhavelongbeenservedintheSouth,thoughlittleknownbeyondtheirhomeneighborhoods.Intheyearsfollowing,thisresearchhasgoneonuntilnowit
wouldbeimpossibletocounttherecipesordataoncooking.

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Now,seventeenyearsafterthepublicationofTheSouthernCookBook,anotheradventurehasbegun:therevisionofthebook.Thishascomeaboutforseveral
reasons.OneisthatthebookhasbeenwidelydistributedandhasappealednotonlytoSouthernersbuttopersonsinalmosteverystateinthiscountryandinmany
foreigncountries.Letters,comments,questions,andbookordershaveencouragedTheUniversityofNorthCarolinaPresstourgemetoextendmyeffortstoreach
furtherandtogivethebooka"newlook"aswellastooffermanynewrecipes.Becausethewomenoftodayaresomuchonthego,Ifeelthatthenewbookshould
containsomesimple,easytopreparedisheswhichwerenotincludedintheoriginalwork.Newpreparedmixesandpackagedandprocessedfoodshavemadea
placeintoday'spreparationsofmeals.Ifeeltheseshouldbegivenanodofapprovalandwishtherewerespaceformore.Alsomoderncookswantclearcut
measurementsofingredientsandexactdirectionsforfollowingrecipes.ForthisreasonIhaveevolvedastandardformatforallrecipesthatitseemedappropriateto
standardize.So,forthosewholookforanoldfavoriteanddonotatfirstrecognizeit,Iadviseacloserlook.Therecipemaystillbetherebutwithan"uplifted"face.
Theindexforthenewbookisalsocompletelyrevisedandconsiderablyeasiertouse.
Itwasmypurposeintheoriginalbooktocombine"theoldandthenew."InthisbookIhavecombined"theoldwiththenewer,althoughIbelievethatthosewho
enjoyedthecharmingandoftenquaintphraseologyofmanyoftheoldrecipeswillfindenoughretainedtoprovideanairoffamiliarnostalgia.
IntheprefacefortheoriginalbookIpointedoutthattheartofcookingintheSouthhasneverstoodstill.Thisisworthrepeating.Southerncookingduringthepast
seventeenyearshasmovedfasterthaninanyprecedingperiod.Glancingback,wefindthebasisforthevarietyofcuisineseveninourearlycookery.
Southerncookingisthenaturalresultoftheevolutionthroughmorethanthreecenturies,fromtheindigenousfoodsofearlyJamestowntothecosmopolitancuisineof
NewOrleans.Itissignificantthatthefirstcookbookpublishedinthiscountry,TheCompleatHousewife,orAccomplish'dGentlewoman'sCompanion,by"E.
Smith"(publishedinEnglandin1727),waspublishedbyWilliamParksinarevisededitioninWilliamsburg,Virginia,in1742,thusdocumentingthebasicinfluenceon
earlySoutherncookery.ButevenbeforeParksenteredthecookbookfield,EuropeanswerebringingtotheSouthvariouscontinentaldishesandmergingthemwith
suchnativefoodsascornandyams.
VeryearlytheFrenchandtheSpanishofNewOrleansblendedthecookeryofthetwopeoples.Thishappycombination,touchedwiththemagicofNegrocooks,at
lengthgavetheDeepSouththeinimitableCreolecookery.ThiscookerysweptnorthtoinfluencetheEnglishfoodsandwestwardtoblendwiththeMexicancookery
oftheborderstates.Meanwhile,Germans,Italians,andothersbroughtexcitingnewdishesanddifferentmethodsofpreparingfood.TheSoutherncookhasalways
welcomednewdishesandwithingeniousskillhasadaptedthemtohisorherownrequirements.

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SincethefirstnoticeableamalgamationsofSoutherncookerytookplace,theevolutionhasmovedon.NowinalmostanymodernSouthernhomeorrestaurantoneis
likelytofindonthemenudishesfrompracticallyeverysectionofthecountryandfromalmosteveryforeigncountrythathastraditionalgoodfood.Theresultofallthis
isthattheSouthern"meal"cannolongerberigidlydefined.TherestillaresectionsintheSouthwhereneithertheatmospherenorthe"table"haschangedthesame
richingredientslike"loads"ofbutter,cream,andeggsareusedtomakeoriginaldishes.Cakesandbreadsarebakedfromscratchwithinfinitecare,vegetablesarestill
boiledwithsaltporkorhamhock,andsmokehouseshangheavywithmeats.Butprogressisbeingmadeineveryotherfield.Itisonlynaturalthatcookery,too,
shouldbeonthemove.
Inthisnewbook,asintheold,spacelimitationshavemadeitnecessarytoomitmanyrecipesthathavebeengiventome.Somehavebeenomittedbecausethey
couldnotbeworkedouttoconformtoanewformatothersbecausetheyweresimilar.Thelineastowhetherarecipeisdistinctively"Southern"hasbeenbroadened
toincluderecipesfromothersectionsandcountries.Thishasbeendonebecauseourpopulationnowembracessomanyresidents(andsomewhoarenot)whoare
notSouthernbutwhobelongtousanyway.Thesegoodcooksshouldhaveavoiceinthisbook,andintheendwewilllearnfromeachother.
IntheprefacetotheoriginaleditionIsaidthatmygoalwastoproduceabookfromwhichonecouldprepareacompletemealinthetrueSouthernmanner,abook
thatwouldhelptopreservethebestinawayoflivingsuggestedbyamottoabovethemantleoftheApolloRoomoftheRaleighTavernatWilliamsburg,Hilaritas
SapientiaeetBonaeVitaeProles,"Jollity,theoffspringofWisdomandGoodLiving."Theaimofthisbookisthesame,withthehopethatwiththeadditionofnew
recipesandamoremodernformat,thescopeofthecookmaybegivenmorebountifulresources.
Asinthefirstbook,Iwishitwerepossibletoacknowledgepersonallythehelpofthehundredsofenthusiasticandgenerouspeoplewhohavemadebothbooks
possible.Manywhodonothavearecipeinithaveneverthelesscontributedgreatlytothemakings.Mysincerethankstoallwhohavehelpedtobringattentiontothe
bestinSouthern,andinany,Cookery.Whatwewouldliketosayis,"'Man,'digthisnewbook!"
MARIONBROWN
"BROWNLEA"
BURLINGTON,N.C.
FEBRUARY,1968

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Contents

Preface

1.Horsd'Oeuvres

2.Beverages

29

3.Soups,Stews,andChowders

43

4.Salads

70

5.EggsandCheese

101

6.SeaFood

112

7.Meats

145

8.Poultry

193

9.Game

229

10.Vegetables

243

11.Breads,Biscuits,andWaffles

297

12.Desserts

322

13.CakesandIcings

352

14.CookiesandSmallCakes

382

15.PiesandPastries

396

16.PicklesandPreserves

413

17.SaucesandDressings

431

18.Lagniappe

458

Index

467

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ApproximateEquivalentsWeightsandMeasures
(Approximatecancontents,Multipleservings,etc.)
"Dash"or"Pinch"meanslessthan1/8teaspoon
60drops=1teaspoon
2teaspoons=1dessertspoon
3teaspoons=1tablespoon
4tablespoons=1wineglass
2wineglasses=1gill
1pony=1ounce
16tablespoons=1cup
2cups=1pint
2pints=1quart
4quarts=1gallon
TheFollowingEqual1Pound
2cupsliquid
2cupsbutterorshortening
2cupsgranulatedsugar
23/4cupspowderedsugar
23/4cupsbrownsugar
3cupsmeal
2cupsrawrice
2cupschoppedcookedmeat
4cupssiftedflour
41/2cupssiftedcakeflour
1qt.siftedflour
9averagesizeeggs
4cupsgratedcheese
3cupscurrantsorraisins
4cupscocoa
TheFollowingEqual1Ounce
2tablespoonsbutter
4tablespoonsflour
4tablespoonscocoa
1squarechocolate
SizeofCansandContents
No.1can=11/2cups
No.2can=21/2cups
No.21/2can=31/2cups
No.10can=13cups
MultipleServings:For50
11/2gallonsbrickicecream
21/2gallonsbulkicecream
3layercakes
11/2lbs.shelledalmonds
3pintsolives
1poundcoffee
21/2pullmanloavesbread
5chickensforsalad
7bunchescelery
3headslettuceforservingsalad
2poundscrackers
1quartcreamforcoffee
OtherEquivalents
3lb.dressedchickenmakesapproximately41/2cupschoppedcookedmeat
21/2lb.lobstermakesapproximately1poundmeat
1cupricemakesapproximately3cupscooked
"Butterthesizeofanegg"=approximately11/2ounces

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1
Horsd'Oeuvres
Thehorsd'oeuvre,nowgenerallyacceptedasthecomplementofthecocktail,haswithinthepastseveraldecadesacquirednewstatureandalistof
subregionaltitlessuchas''appetizers,""tantalizers,""tidbits,"andsoon.Addedtothesmall"fingerfoods,"inrecentyears,manysubstantialdishesare
servedasthehorsd'oeuvre:chafingdishfoods,casseroles,moldedmixtures,pts,andsoon.Thesesubstantialitemsturnmanycocktailpartiesinto
buffetdinners.
Thehorsd'oeuvrehourisnotentirelyarecentinnovationintheSouth.InColonialWilliamsburgandinotherColonialsections,"assortedrelishes"were
servedwiththemiddayandeveningmealsacustomadheredtoinmanyhomesandestablishments.IntheDeepSouththehorsd'oeuvreisaFrench
inheritanceclassifiedashorsd'oeuvreschaudsandhorsd'oeuvresfroids,orhotandcoldsidedishes.Thehothorsd'oeuvreisarecherchcoursemore
oftenreservedforformalentertaining,andmaysubstituteforanentree.Thecoldhorsd'oeuvreinmanySouthernsectionsisserveddailyandconsistsof
suchcrisprawvegetablesascelery,tomatoes,lettuce,cucumbers,onions,radishes,andsoon.
Inthissectionwearegivingsomeofthelightandheartythehotandthecoldhorsd'oeuvres.
DatesinBacon
Aboutfiftydates
11/2lbs.pasteurizeddates,pitted
Halvesofpecannutmeats(around50)
1lb.thinbacon
Openthedates,andinsertinonedatealargehalfofpecan.Takeaseconddate,openit,andformitwiththefirstdatetomakeonelargedate.Continueuntilalldates
havebeenused.(Datesvaryinshapesoitmaybenecessarytouse3smalldatestomake1largeone.Or,ifpreferred,1datemaybestuffedwithabrokenpieceof
nutmeat.)

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Allowbacontostandatroomtemperatureuntilslicesmaybeseparatedwithouttearing.Spreadbacononcookiesheetswithsidesbakethebaconfor8to10
minutesinapreheated325degreeoven.Pouroffthefatanddrainbacononabsorbenttowels.Assoonasbaconiscoolenoughtohandle,cuteachstripinhalf
crosswise.Wrapeachformeddatein1/2stripofbaconsecuretheendswithatoothpick.Arrangethedatesonacookiesheetandplaceonmiddlerackofa
preheated400degreeoven.Bakethedatesfor10minutes,oruntilbaconiscrisp.Servewarm.
Thesemaybemadeaheadofservingtimeandfrozenorrefrigerated.Beforebaking,however,besuredatesarethoroughlythawedandareatroomtemperature.The
datesmaybemadewithbaconthathasnotbeenprecooked,buttheyarenotasgreasyifbaconhasbeenprecooked.
AlfredG.Lea,St.Petersburg,Fla.
PruneRellenas
(StuffedFriedPrunes)
Driedprunes,soakedinwater,pitted
Groundcookedham
Vegetableoil
1egg,beaten
Finebreadcrumbs
Soakthedriedprunesincoldwaterforatleast1hour.Removeanddrywell.Slittheprunesandremovethepits.Fillthecavitieswithsmallballsofgroundham.Ina
deepfryerwithbasket,heatvegetableoil(oranyfryingoil)untiltheoilishotenoughtofryasmallpieceofbreadbrown(375degrees).Diptheprunesinthebeaten
egg,thenrolltheminthebreadcrumbs.Fryuntilthecoatingisgoldenbrown.Removeanddrainonpaper.Servehot.
Mr.andMrs.KentBelmore,Hickory,N.C.
BarbecueOysters
Servestentotwelve
Thesecretofthisdishistotrytokeeptheoystersfrombeingtoosoupy.
1qt.large"select"oysters
1cupSauceConcentrate(seerecipebelow)
Crackersandtoothpicks
Puttheoystersinasaucepanovermediumheatheatjustlongenoughtoliquifythejuice.Donotovercook.Drainoystersthroughacolanderdiscardjuice.Return
oysterstosaucepancarefullystirintheSauceConcentrate.Justbeforeservingtime,reheatoysterstoaboutboilingpoint,butdonotboil.Toserve,pourthemixture
intoachafingdishandkeepheatedwhileguestshelpthemselves.

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SauceConcentrate
1/3cupWorcestershiresauce
1/3cuptomatocatchup
1/3cupvinegar
2teaspoonspowdered(dry)mustard
1/8teaspooncayennepepper
11/2teaspoonssalt
Blendalltogetherbybeatingvigorously.Pourovertheoystersandstircarefully.Makes1cup.
Mrs.W.ClaryHolt,Burlington,N.C.
BroiledOystersCollegeInn
Twentyfour
Saltandpepper24selectoysters(large)dredgeinflour.Broilonlightlybutteredgriddleontopofstoveuntilcrispandbrownedonbothsides.Dresswiththe
followingsauce:
3tablespoonsmeltedbutter
2teaspoonslemonjuice
2tablespoonsA1steaksauce
1tablespoonWorcestershiresauce
1jiggersherryorMadeirawine
Havesaucehotbeforedressingfreshlybroiledoysters.
ErnestCoker,Owner,YeOldCollegeInn,Houston,Tex.
PickledOysters
Onehalfgallon
PickledoystersisanearlySoutherndish,the"ripe"oysteroftenhavingbeenservedasasalad.ThisisanoldrecipeofMrs.J.D.Murray,Acton,Maryland.
1/2gal.rawoysters
1cupvinegar
Pinchallspice
Pinchpowderedcloves
Pinchstickmace,yellow
Redpepper,salt
Removeoystersfromownliquorwashoystersandputbackonstoveinliquor.Addvinegar,spices,etc.letsimmeruntilthegillsjustturn(curl).Takeoutoystersand
letliquidcometoascaldandpourovertheoystersandsettocool.Coverthemuptokeeptheminstrength.(Theymaybeplacedincoveredjarandrefrigerated.)
Serveoncrackersordunkinanygoodredsauce.
ContributedbyMrs.J.P.McComas,fromSt.Anne'sParishRecipeBook,Annapolis.Md.

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Mrs.Powell'sCocktailClamFritters
Aboutforty
Mrs.RobertJ.Powellisknownforspecialtiessuchastheselittlefritters,whichshepileshighonaservingplatterandpassesatcocktailparties.
2cupsfinelygroundrawclams,drained,savejuice
2cupssiftedflour
1teaspoonbakingpowder
1/2teaspoonsalt
Pepper,usegenerously
Milkorwater
2eggs,beaten
Mincedgreenpeppertotaste
Mixflourwithdryingredientsaddenoughmilkorwatertoclamjuicetomake1cupliquidmixliquidintoflour.Addbeateneggs,clams,andmincedgreenpepper.
Thebattershouldbethinlikepancakebatter.Fryonahotgriddleorinheavyfryingpaninshallowhotlard.Frittersshouldbeaboutthesizeofasilverdollar.Serveat
once.
Mrs.RobertJ.Powell,Fayetteville,N.C.
RosemaryBolles'sLobsterCelery
Twelvestalks
Thisdelicioushorsd'oeuvreislobstermeatwithcheeseormayonnaiseorboth.Blendthefollowingandstuffcelerystalks.
1/2lb.lobstermeat,flaked
13oz.pkg.creamcheese
Mayonnaiseorcreamtomakethickmixture
Salt,cayennepeppertotaste
Mrs.ChadborneBolles,Charlotte,N.C.
LittleCrabCakes
Abouttwelvetofourteen
1lb.freshcrabmeat(orcanned,orfrozen,drained)
2eggs
1/4teaspoonsalt
1/2teaspoonblackpepper(freshground)
2tablespoonsfreshbreadcrumbs,finelycrumbled
Butterforfrying
Flakethecrabmeatandpickoverforbones.Placecrabmeatinabowl,andbeattheeggsintothemeat.Addthesaltandpepper,andmixinthebreadcrumbs.Heat
about1/4inchbutterinaskillet.Whenbutterisbubblinghot,

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spooninthecrabmeatmixture,usingateaspoonofmixtureforcocktailsizecakes,oralargeramountifregularcakesaretobemade.Fryuntilgoldenbrownonone
sideturnandbrownotherside.Drainonabsorbentpaper.Servehotwithanyseafoodsauce.Spearthelittlecakeswithtoothpicksarrangethemaroundabowlof
sauceifcakesaretobeservedasanhorsd'oeuvre.
Mrs.CalvinSmith,Burlington,N.C.
GarlicSuggestions
Rubcocktailtoothpickswithcloveofpeeledgarlicstickthepicksintoshrimp,sausages,othercocktail"bites."Asubtleflavorpenetratesthefood.Or,to
giveagarlicflavor,stickacloveofgarliconatoothpickandswisharoundincheesemixturesorsauces.Orplaceapeeledcloveofgarlicinatin
containerofpotatochipsclosethelid,andletstandseveralhours.Chipswillhavegarlicflavor.Garliccloveaddedtohotmeltedbuttergivesseasoning
whenpouredoverpoppedcorn.
AnnieLeigh'sCrabMeatinChouxPastePuffs
Thirtysmallpuffs
Thisdelightfullittle"creampuff"filledwithcrabmeatisservedbyMrs.Hardenasanhorsd'oeuvreoronapartyplate.
1lb.crabmeat
2teaspoonsfreshhorseradish
1/2teaspoonpreparedmustard
1cupmayonnaise
1teaspoonWorcestershiresauce
1cupgratedhardboiledegg
30littlecreampuffs(SeeChouxPasterecipe,p.320)
Mixtheingredientswellandheapintothehollowedoutcreampuffshells.Garnishwithgratedeggorchoppedparsley.
Mrs.RobertHarden,Burlington,N.C.
ShrimpErnie
Serveseight
YeOldCollegeInn,Houston,Texas,hasbeenfamousforitsfineSoutherncuisinesinceitsestablishmentin1920.UnderMr.Coker'sdirectionsince1945,theInn
hasreceivedmanyhonors.SelectedseveralyearsagobyDuncanHinesinaSaturdayEveningPostarticleasamongthefiftyfourbesteatingestablishmentsinthe
UnitedStates,itwasthefirstTexasrestauranttoreceivethenotedconnoisseur'srating.Mr.Coker,originatoroftheInn'sbestdishes,giveshere

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twoofhiscelebratedseafoodrecipes."ShrimpErnie,"namedfortheowner,isservedasanhorsd'oeuvreoranentre.
Preparetwolbs.rawshrimpasforfryingmarinateovernightinrefrigeratorinthefollowingsauce:
2cupssaladoil
1leveltablespoonsalt
4tablespoonscatchup
1teaspoonpaprika
1smallgarlicclove,choppedfine
Putshrimponsidesinshallowpan.Pouroversomeofthesaucedonotletsaucecoverthem.Broilat350degreesunderflameuntillightlybrownedonbothsides,
allowing7to8minutestoeachside.
ErnestCoker,Owner,YeOldCollegeInn,Houston,Tex.
Curly'sBoiledShrimp
About3lbs.cookedshrimp
ThisrecipeisaspecialtyofMr.Sanders,andoneheoriginatedafteryearsofexperimenting.Thisisthefirsttimeanyonehasbeenfortunateenoughtopersuadehimto
"putitonpaper."
5lbs.rawshrimp
3qts.coldwater
1/2cupsalt
3teaspoonsblackpepper
20wholeallspice
1teaspoongroundcayennepepper
6bayleaves
Celerytops:1bunchcelerycuttofirstjoint,rinsed
Juiceof1lemon(squeezelemonuntilnojuiceleft),andtherind,cutup
1podofgarlic(usealltheclovesinonepod),peeled
3mediumonions,peeled,sliced
Rinsetheshrimpdrain.Combineallotheringredientsinalargekettle.Bringtoaboilandboilfor3minutes.Putintheshrimpcoverthekettle,andboilslowlyfor10
to20minutesdependingonthesizeoftheshrimpandthetoughness.Testafter10minutestoseeiftender.Whenshrimparedone,runcoldwaterintotheshrimpuntil
theysinktothebottom.Allowthemtoremain3to5minutes.Drainspreadtheshrimpouttocoolthoroughly.Peelshrimpanddeveinthem.Servewithasauce,with
mayonnaise,orinanymannerdesired.Theymaybeplacedinplasticandfrozen.Thawthoroughly.
EmersonT.(Curly)Sanders,Burlington,N.C.
ShrimpPickUps
Thisisaminiature"turnover"pieadeliciousfingerfoodforacocktailpartyoranyparty.

Page9

Cleaned,cookedshrimp,wholeorbroken
Piecrust(homemadeorpiecrustmix)
Shrimpcocktailsauce
Preheatovento350degrees.
Preparetheshrimp(orusefrozenorcannedshrimp,cooked).Makeapiecrustdough.Rolloutthinonaflouredboard.Cutthecrustwithacutteraboutthesizeofa
doughnutcutter.Place1to2shrimp(accordingtosize)ononesideofthecutoutdough.Placeateaspoonormoreofcocktailsauceontheshrimp.Foldthedough
overtheshrimpandcrimptheedgestoseal.Placethepiesonabakingsheetandbakeuntilbrownontop.Turnandbrowntheotherside.Totalbakingtimeisabout
20minutes.Thesemaybekeptinawarmoven,andservedasneeded.
Iffreshshrimpareused,theunbakedpiesmaybefrozenandthendefrostedandbakedasneeded.
E.Z.Jones,WBBBRadio,Burlington,N.C.
Muzzie'sGarlicShrimp
Twentytothirtyshrimp
1lb.cooked,shelledshrimp
2garliccloves,mashed
1cupchilisauce
1tablespoonWorcestershiresauce
2dashesTabascosauce
1teaspoonlemonjuice
Thinbaconstrips,cutinsections
Toothpicks
Drytheshrimpwellwithabsorbentpaper.Inabowl,mashthegarlicclovestoapulp.Addthesaucesandlemonjuice.Blendwell.Dipeachshrimpinthesauce
mixture,beingsuretocoatwell.Wrapeachshrimpinasectionofthebaconandsecurethebaconwithtoothpicks.Frytheshrimpina350degreeheatedskillet,
turningthemsothebaconwillbebrownoneachside.Serveinaheatedservingdish.
Mrs.A.F.Soutar,St.PetersburgBeach,Fla.
NOTE:Thesearebestfriedinanelectricfrypan.
ShrimpBowls
(HorsD'oeuvresFroids)
Theshrimpbowl,thepicedersistanceofthemoderncocktailparty,isasatisfyingdishandneedsbutafewroundsoftoast,crackers,orchipsas
accompaniment.Theshrimpmaybepiledinahollowedoutblockofice,asaladbowl,acabbageheadstuckontoothpicksandarrangedpiggybackonan
horsd'oeuvre"pig,"arrangedonaplatter,ormarinatedinsauceandservedfroma

Page10

chafingbowl.Heretheimaginationhasfullswingtheshrimpandsaucearetherequisitestheservingmannerisincidental.
ShrimpinBeer
Boilshrimpinbeertobringoutaflavorsimilartolobster.Use1lb.shrimp(notpeeled),enoughbeertocover.Heatbeertoboilingpoint.Dropinshrimpboil10to
15minutes,accordingtosizeofshrimp.Letcoolinbeer.Maybeservedhotorcold.
Mrs.RobertW.Messer,Burlington,N.C.
ShrimpArnaud
OneofthemostfamousshrimpbowlsisShrimpArnaud,originatedbythelateCountArnaudCazenave,founderofArnaud'sRestaurant.Thefollowingrecipewas
givenmebyGermaineWells,daughterofCountCazenave.Iamgivingthisintheoriginalform,whichdoesnotspecifyproportions.Onepoundofshrimpwillmake
about4servings.
Chopgreenonions,parsley,andceleryveryfine.AddCreolemustard,paprika,oliveoil,vinegar,saltandpeppertotaste.Mixwellpouroverboiledshrimp.
Mrs.GermaineWells,Arnaud'sRestaurant,NewOrleans,La.
ShrimpBowlalaTexas
Serveseighttoten
Mrs.RobertNutt,whosehusbandisamemoryexpert,hasakeenmemoryofthisshrimpbowlfromTexas.Thebasisisshrimpandonionringsmarinatedinaspecial
Frenchdressing.Servefromlargesaladbowl.
2lbs.cookedpeeledshrimp
2Bermudaonions,slicedthinanddividedintorings
Frenchdressing
Arrangeshrimpandonionringsalternatelyinsaladbowl.Pouroverthefollowingdressing,andallowalltomarinateintherefrigerator24hours.
FrenchDressing
1cupoliveoil
2cupsvinegar
1/2bottleWorcestershiresauce
1teaspoonFrench'smustard
2clovesgarlic
2smallonionscutinsmallpieces
1teaspoonpaprika
Salt,peppertotaste

Page11

Mixwellletstanduntilflavorsareblendedstrainbeforepouringovershrimp.
Mrs.RobertNutt,Greensboro,N.C.
IsabelTorrey'sShrimpLouisiana
Servesfour
IsabelTorrey,ofOakGrove,MadisonHeights,nearLynchburg,servesthisshrimpatcocktailpartiesasanhorsd'oeuvrefromabowl,oncrackers,orasasaladon
lettuceleaves.
1lb.cookedshrimp
About20bayleaves
1/2cupvinegar
1teaspoonpaprika
Dashcayennepepper
2mediumsizedonions,sliced
2cupssaladoil
1/4cupWorcestershiresauce
1/2teaspoonsalt
Cleanshrimpremovetheblackvein.Rinseincoldwater,anddrain.Heatvinegarinasaucepanwithabout10ofthebayleaves,butdonotallowtoboil.Remove
bayleaves,andsetvinegarasidetocool.Inaquartsizestonecrockorjar,placealayerofshrimp,alayerofonion,afewbayleaves,andsoonuntilallshrimphave
beenused.Makeadressing,usingthespicedvinegar,saladoil,Worcestershire,paprika,salt,andcayenne.Pourovershrimpandletstandinrefrigerator24hours.
Mrs.ThomasT.Torrey,MadisonHeights,Va.
ShrimpMold
Serveseight
Thismaybeservedasanhorsd'oeuvreorasasalad.1tablespoonplaingelatin
1/4cupwater
Juiceof1lemon
2pimientos(canned)choppedfine
1smallonion,gratedfine
12oz.bottlestuffedgreenolives,choppedfine
1/4teaspoonsalt
21/2cupscooked,deveinedshrimp,brokenfine
1cupmincedcelery
2hardcookedeggs,chopped
Blackpeppertotaste,usegenerously
1cupmayonnaise
Softenthegelatininthewaterstirthelemonjuiceintothegelatin.Heatanddissolvegelatinmixtureoverhotwater.Mixtheremainingingredientsinalargemixing
bowl.Stirinthegelatinandmixwell.Pourintoa1quartmold

Page12

(melonmoldispretty),orindividualmoldsforasalad.Chilluntilfirm.Besureallingredientsarechoppedveryfinetoinsureeasyslicing.Unmoldandgarnishplatteras
desired.Furnishcrackersandknivessoguestsmayservethemselves.Abowlofmayonnaisemayaccompanytheshrimpmold.
Mrs.StaleyP.Gordon,Burlington,N.C.
ShrimpCanapeaLaIrma
Aboutthreedozen
GermaineWellsinheritedArnaud'sRestaurantin1948fromherfather,CountArnaudCazenave.Mrs.Wellshascontinuedtopreservethefamousrecipesofthe
establishmentandhasoriginatedmanydishesinthetrueArnaudtradition.CanapIrmaisnamedforhermother.
1lb.shrimp,boiled
1/2bunchshallots,minced
Smallclovegarlic,minced
2tablespoonsbutter
2tablespoonsflour
Fishbroth
2tablespoonsclaret
2eggyolks,beaten
Toastcutindesiredforms
2hardboiledeggs
Parsley
Breadcrumbs
Gratedcheese
Minceshallotswithgarlicandfryinbutteruntilbrowned.Add2tablespoonsflourtomakearoux.Addenoughfishbrothtomakeathicksauce.Sliceshrimpfine
addtosauce.Cookabout20minutes.Slowlyaddwinemixedwithbeateneggyolkstotightendressing.Seasontotaste.Spreadontoastformsborderwithhard
boiledeggsandparsley,mincedfine.Topwithbreadcrumbsandcheeseandbakeinmoderate(350degree)ovenuntilgoldenbrown.[See"ToMakeaRoux,"p.
430.]
Mrs.GermaineWells,Arnaud'sRestaurant,NewOrleans,La.
ShrimpCocktailFritters
Eighteentotwenty
1lb.rawshrimp,peeled,minced
1cupflour
1teaspoonbakingpowder
1/2teaspoonsalt
Peppertotaste
2eggs,beaten
Milk
1smallonion,minced
1tablespoonparsley,minced
DashTabascosauce
Sifttogetherthedryingredientsaddeggsandenoughmilktomakeathickbatteraddonion,parsley,Tabasco,andshrimp.Beatwelldropbyteaspoonintodeep
hotlard(375degrees).Brownuntilgolden.Servehot.
Mrs.EveretteRogers,Greenville,Miss.

Page13

AvocadoMadeira
Servessix
Thisisanexcellentfirstcourseforaseafooddinner.
3ripeavocados,halved(1/2foreachserving)
2cupsseedlessgreengrapes,freshorcanned
1/2cuppowderedsugar
1/8teaspoongratednutmeg(optional)
ChilledMadeira
Justbeforeserving,slicetheavocados.Washanddryfreshgrapesdraincannedones.Rollthegrapesinamixtureofsugarandnutmeg.Haveeverythingcold.Halffill
theavocadohalveswiththegrapes.Passthewinedecanterandleteachguestfillhisavocado.
Mrs.RayTaylor,Greensboro,N.C.
AvocadoandCheeseCanape
Twodozen
1ripeavocado
23oz.pkgs.creamcheese,or13oz.pkg.creamcheeseand3ozs.ofRoquefortcheese
Juiceof1lemon
1/2teaspoononionjuice
1tablespoonWorcestershiresauce
Salttotaste
Sievethepeeled,stonedavocado.Mashthecreamcheese(orcheeses)andmixwiththeavocadoaddremainingingredientscreamtoasmoothpaste.Serveatonce
onroundsofbread,crackers,orpotatochips.
Mrs.JohnM.McCoy,fromTheJuniorLeagueofDallasCookBook,Dallas,Tex.
BenedictineSandwich
(Canape)
Twodozensmall
Thislittlepartysandwich,orcanap,wasoriginatedbythelateMissJennieBenedict,leadingcatererofLouisville,Kentucky,forthirtytwoyears.Whenshediedshe
lefthertreasuredrecipesasaguideforLouisvillecooks.CissyGregg,HomeConsultantfortheCourierJournal,saysofher,''MissBenedict'sfameextendedfar
beyondthebordersofLouisvilleandKentuckyherrecipeshavebecomesynonymouswithKentuckyandKentuckycooking."ThroughthecourtesyofMrs.Gregg
andothers,afewofMissBenedict'sbestrecipeshavebeencontributed.

Page14

Creamcheese
Onionandchoppedcucumbertotaste
Homemademayonnaisetomoisten
Salttotaste
Greenfoodcoloring
Mixthoroughlyandspreadonopenfacebreadorbetweenthinslicesofbread.Thesemaybegarnishedorservedplain.
ContributedbyMrs.HarrisW.Rankin,Paducah,Ky.
GingerCheesePinwheels
Twentyfour
13oz.pkg.creamcheese
2tablespoonsgroundcrystallizedginger
Creamtomakepaste
Loafbread
Softenedbutter
Makeasmoothpasteofcheese,ginger,andcream.Slicedayoldbreadthin,lengthwise.Spreadbreadwiththincoatingofsoftenedbutter,thenwithcheesemixture
rollinlongslenderrollwrapindampclothtochill.Cutinthinsectionslikejellyroll.Thismixturemayalsobespreadonopenfaceordecksandwiches.
Mrs.PaulHuddleston,BowlingGreen,Ky.
Mrs.Reid'sMushroomSandwich
Eighteen
Arolledmushroomsandwichsoundseasy,butuntilMrs.Reidconsentedtopartwithherrecipetherightconsistencyandflavorweretomanyacovetedsecret.
1/2cupsweetmilk
1/2cupchickenstock
2tablespoonsbutter
3tablespoonsflour
1/4teaspoonsalt
Fewgrainsblackpepper
1cupfreshmushrooms,chopped
Saltandpepper
1teaspoonlemonjuice
Thinlyslicedfreshbread
1/4cupcreamedbutter
Makeathickwhitesauceofthefirst6ingredients,usingyourpreferredmethod.Cleanmushroomssprinklewithsalt,pepper,andlemonjuicesautinbutteruntil
tender.Addmushroomstowhitesauce.Allowmixturetocooluntilreadytospread.Spreadslicesofbreadwithmixtureandrollsandwiches.Whenreadytoserve,
toastuntilbreadisslightlybrowned.Garnishwithasprigofparsleyinendofeachroll.(Eachsandwichmaybetiedwithtwineorheld

Page15

togetherwithtoothpickuntilreadytotoast.Adampclothspreadoversandwicheshelpstokeepthemfromunrolling.)
Mrs.R.M.Reid,Burlington,N.C.
MushroomsCarberean
(withCaviar)
Mrs.Hendricks,theownerofNormandyFarm(ontheGreatFallsRoad),Maryland,andWaterGateInn,Washington,D.C.,hascreatednumbersofwonderful
dishes.MushroomsCarbereanisanoriginalNormandyFarmcreationgivenmebyFloraG.Orr,publicityassociate.
Removestemsfromlargecapmushroomssothatnicecapdepressionswillbeavailable.Broilmushrooms,puttingabitofsherryandbutterineachcap.When
mushroomsaretender,removefrombroiler.Allowtocoolthenfilleachwithfinecaviar.
MushroomsCarbereanaresuitableforservingontoastpointswithlemonslicesasafirstcourse,forhorsd'oeuvresontoothpicks,orformakingunusualcanaps.
MarjoryHendricks,Owner,NormandyFarm,Rt.189,Rockville,Md.
CaviarCanape
Abouttwodozen
3/4cupcaviar
13oz.pkg.creamcheese
1teaspoononionjuice
1teaspoonlimejuice
1tablespoonheavycream
Fewgrainscayennepepper
1tablespoonmincedparsley
Mayonnaisetosoften
Preparecanapsfromthinlyslicedbread.Mixcreamcheesewithcreamandsoftentodesiredconsistencywithmayonnaise.Addcayennepepperandspreadthinly
oncanaps.Mixonionandlimejuicewithcaviar.Inthecenterofeachcanapplaceasmallbiscuitcutteroropenmold.Intoeachmoldpour1teaspoonofcaviar.
Removemold.Fluteedgeswithcreamcheesemixture,usingpastrytubeorknife.Sprinkleparsleyovercreamcheesefluting.Serveatonce.
Mrs.LynwoodFowkes,Rockingham,N.C.
GorditasdeTortilla
(SouthoftheBorderCheeseBalls)
Aboutthirty
TheselittleMexicanfritters,withcheeseandchiliadded,arefavoriteTexascocktailpartyappetizers.Thebasisisthetortilla,acorncakemadeofcoarseMexican
mealnotavailableinmanysectionsoftheSouth.

Page16

12tortillas,cannedorfrozen
1cupmilk
3ozs.Americancheese,grated
1mashedredchileancho
1/2cupplus2tablespoonsflour
1teaspoonbakingpowder
1teaspoonsalt
Soaktortillasinmilkandmashwithhalfthecheeseandtheredchili.Addtheflour,bakingpowder,andsalt,andformintolittlefatcakes.Fryuntilcrispindeephotfat
(375degrees).Sprinklerestofthegratedcheeseontop.Serveveryhot.
Mrs.H.G.DePartearroyo,fromLaCocinaMexicana,by"SallyAnn,"FoodEditor,ElPasoHeraldPost,ElPaso,Tex.
NochesTorrido
(TorridNights)
Thesearegrandwithbeer!
Tortillas,cannedorfrozen
Vegetableoilandshortening
ChileTorridos(canned),oranyhotchilipeppers,cutintostripsorwedges
Sharpcheese
Cutthetortillasintobitesized"pie"wedges.Inaskilletheatabout1/3inchofvegetableoilwith1tablespoonofbutterorCrisco.Frythewedgesquicklyforabout1
to2minutes,oruntiltheyjustbegintobrown.Removethetortillastoabsorbenttowelstodrain.Placethetortillawedgesonaflatbakingsheet.Oneachwedgelay
severalstripsofthepeppers(themorepeppersthehotterthe"Noche").Placeathinsliceofcheeseoverthepeppers.Bakeinapreheated400degreeovenforabout
2to3minutes,oruntilthecheesehasmelted.Servehot.Thesemaybemadehoursbeforebaking.
AlfredG.Lea,St.Petersburg,Fla.
HamFritters
Twentyfivetothirtysmallfritters
1/2cupcrushedpineapple,drained
2cupsgroundcookedham,boiledorbaked
2/3cupflour
1teaspoonbakingpowder
1/3cupmilk
2eggs
1teaspoonAngosturabitters
Fatfordeepfrying
Sauce
Drainthepineapple.Grindhamandmeasure.
Inamixingbowlsifttogethertheflourandbakingpowder.Addthemilk,

Page17

eggs,andbittersbeatuntilmixtureissmooth.Foldinthepineappleandham.Letchillinrefrigeratorforaboutonehour.Heatfatindeepfryerto350degrees.Drop
thehammixturebyteaspoons(afewatatime)intothefat.Fryuntilfrittersaregoldenbrown.
Toserveasanhorsd'oeuvre,arrangefrittersaroundabowlofanysauce(mustard,chili,curry,etc.).
Mrs.RobertE.Wooten,Burlington,N.C.
HamRolls
Wrapslicesofpaperthinboiledhamaround1tablespoonofapricotpreservesortartconserve.Servecold.
Mrs.E.H.Foley,Burlington,N.C.
HamCheeseRolls
Thinslicesboiledham
Guavajelly
13oz.pkg.creamcheese
1/2cupfinelygroundpecans
Creamtomoisten
Salt,pepper,andcayennetotaste
Spreadthehamsliceswiththejelly.Combinecreamcheeseandpecans.Addcreamtomoistenseasontotaste.Spreadthecreamcheesemixtureoverthehamslices
androllup.
Mrs.E.H.Foley,Burlington,N.C.
CreoleMeatBalls
Aboutonehundred
2lbs.choicebeefround,ground
1/2lb.porkshoulder,ground
1cupsoftbreadcrumbs
1mediumonion,minced
3garliccloves,minced
1/2greenbellpepper,minced
1egg,wellbeaten
Saltandpeppertotaste
1tablespoonWorcestershiresauce
2tablespoonstomatocatchup
Extragroundblackpepper
Freshparsley,mincedfine,optional
Oilorshorteningforfrying
MeatSauce
Havethemeatsgroundtogether3times.Inamixingbowlcombinethemeatandthenext8ingredientsmixwell.Rollintolittleballsaboutthesizeof

Page18

ahickorynut.Sprinkleblackpepperonwaxedpaperandrolltheballsinpepper.Thenrolltheminmincedparsleyifdesired.(Thesemeatballsmaybewrappedin
plasticandfrozenandcookedlater,orfriedandfrozen.)
Heatabout1/4inchfatinaheavyskillet.Fryafewmeatballsatatimeovermediumheat.Turnthemsoallsideswillbrown.Cookforabout10minutes.Removeto
absorbentpapertodraincontinuefryinguntilasmanyasneededarefried.Toserve,pileinachafingdishandpouroveranydesiredmeatsauce(seeSauces).Keep
hot.Furnishguestswithtoothpicksforspearingoutthemeatballs.Servewithroundsofbread.
NOTE:Thesemeatballsmaybeaddedtospaghettisauceandservedoverspaghetti.
FranksinBourbonSauce
Servestwenty
11/2cupsgoodbourbonwhiskey
11/2cupstomatocatchup
3/4cupbrownsugar
3lbs.frankfurters,cutintobitesizesections
Crackersortoastrounds
Inasaucepanmixthebourbon,catchup,andbrownsugar.Bringtonearboilingpoint,butdonotboil.Addthefrankfurtersandstir.Serveinachafingdish,orina
dishwithheatunderittokeepthemixturehot.
Thisisbetterifitismadethedaybeforeandfranksareallowedtostandinthesauceovernight.Reheatbeforeserving.Servewithcrackersortoastrounds.
Mrs.DanaT.Moore,Omar,W.Va.
ChilisRellenos
(DeepFriedChilis)
Servessix
1doz.cannedgreenchilis(peppers),roasted
SharpCheddarcheese(gratedorcutintowedges)
Flour
1egg,beaten
1/8teaspoonsalt
Heatedoilorshortening(Crisco)
Roastthechilisinahotovenuntiltheskinistender.Removeskinrinseincoldwater.Removetheseedsandstems.(Splitthechiliscarefully).Insertineachchilia
smallballofgratedcheeseoracheesewedge.Rollchilislightlyinflourdipintothebeateneggmixedwiththesalt.Haveabout2inchesofoilorshorteningsmoking
hot.Frythechilisuntiltheyarebrowned,turningthem

Page19

withaspatulasotheywillbrownonallsides.Drainonabsorbentpaper.Servewithatomatosauce.
Sauce
2tablespoonsoil(oliveoranyvegetableoil)
1smallonion,choppedfine
1clovegarlic,minced
1tablespoonflour
1/2teaspooneachchilipowderandoregano
1teaspoonsalt
1teaspoonsugar
1teaspoonWorcestershiresauce
2dashesTabascosauce
2cupspeeled,dicedtomatoes
1cupbeefconsomm
Heattheoilinheavyskilletfryinittheonionandgarlicuntilslightlybrowned.Stirinflourandseasonings.Addremainingingredients.Stirwell.Simmerthesauceuntil
thetomatoesaretenderandsaucehasthickenedtodesiredconsistency.Reseasontotaste.
CandalariaCornish,fromHowWeCookinElPaso,ElPaso,Tex.
DipSpreadMixtures
Thedipspreadmixturesarenumerousthesameconcoctionoftendoublesforspreadingsandwichesanddunkingbouches(bites)suchasshrimp,cocktail
sausages,oysters,celery,potatochips,etc.Hereagaintherecipesareflexiblefavoriteseasoningsmaybeaddedorsubstitutedwithoutseriousinjuryto
theoriginalrecipes.
PrairieFire
Serveseighttoten
TherecipesofAdalynLindley,manageroftheNeimanMarcusTeaRoom,areatreasuretrovetothefortunate.
1no.2canRanchStyleBeans(putthroughsieve)
1/2lb.butter
1/3lb.gratedsharpcheese
2jalanpinipeppersalittleofthejuice
1mediumonion,gratedfine
1clovegarlic,choppedfine
Heatallindoubleboileruntilcheeseismelted.Serveinachafingdishtokeepwarm.Servewithcrackersorasadipforcornchips,potatochips,etc.
AdalynLindley,Manager,NeimanMarcusTeaRoom,Dallas,Tex.

Page20

HotClamDip
Oneandonefourthcups
161/2oz.canmincedclams
2tablespoonsmincedonions
2tablespoonsbutter
1tablespooncatchup
2to3dashesTabascosauce
1cupsharpcheese,grated
2tablespoonschoppedripeolives
1teaspoonWorcestershiresauce
1egg,beaten(theeggkeepsthecheesefromseparatinginthedip)
Draintheclams,reserving1tablespoonoftheliquid.Inaskillet,frytheonionsinthebutteruntiltenderbutnotbrown.Addtheclamsandreservedclamjuice.Stirin
remainingingredients.Heatuntilthecheeseismeltedandmixtureishot.Pourintoachafingdishsothedipmaybekepthot.
Mrs.AlbertA.Stoddard,Burlington,N.C.
Guacamole
(AvocadoDip)
Serveseight
Guacamole,aMexicandishofmashedavocadowithaddedcondiments,ispopularintheSouthasacocktailsandwichspreadordipforshrimp,sausages,crackers,
potatochips,etc."SallyAnn,"FoodEditorforElPaso'sHeraldPost,listsabasicguacamolewiththenotationthatthemostfamoussaladofthecountryis"the
inimitableguacamole."Thisbasicrecipeisadaptedtoconformtodippingorspreading,butitmayalsoserveasasalad.
1cutclovegarlic
2ripeavocados(aguacates)
1smallonion,minced
1smallripetomato,minced
Fewcannedgreenchilis,minced
Juice1lemon
Mayonnaise
Rubasaladbowlwithgarlic.Peelandsliceripeavocados(aguacates)andmashthemtoapulpwithfork,removinganyfibre.Addonion,tomato,greenchilis,lemon
juice.Mixwithenoughmayonnaisetomakecreamy.Asasaladserveonlettuceleaveswithcrisptostadospiecesofdeepfriedtortillas.
Thisdishmaybevariedbytheadditionofchilicolorado(redchilisauce)togivecolorandaddedflavor.[ForChiliColoradoseep.451.]
AdaptedfromrecipebyMrs.OrenC.Wingfield,SantaRita,N.M.,fromLaCocinaMexicana,by"SallyAnn,ElPasoHeraldPost,ElPaso,Tex.
BeerCheese
Twopounds
MarionFlexner,ofLouisville,Kentucky,authorofOutofKentuckyKitchens,DixieDishes,andmanymagazinearticlesoncookery,hasgraciously

Page21

permittedustouserecipesfromherbooks.Ofthisbeercheeseshesaysinpart,"InthedayswhenfreeluncheswereservedinKentuckysaloonswithevery5cent
glassofbeer,weweretoldofawonderfulBeerCheesethatdeckedeverybar.Finallywefoundsomeonewhohadeatenitandwhotoldusvaguelyhowtoprepare
it.SoDorothyClarkandIexperimenteduntilwehadwhatprovedtobeaverytangysandwichspread.Itwillkeepforweeksinacoveredjarintheicebox...It
makeswonderfulsautedsandwiches,oritcanbedumpedintoadoubleboilerandallowedtomelt,whenitmakesaperfectunderstudyforWelshRabbit."Mrs.
Flexnerusuallyputsthecheesejaronatrayandsurroundsitwithtoastedcrackers.
1lb.agedCheddarcheese(sharp)
1lb.Americanor"rat"cheese(bland)
2or3clovesgarlic(totaste)
3tablespoonsWorcestershiresauce
1teaspoonsalt,ormoretotaste
1teaspoonpowderedmustard
DashTabascosauceorcayennepepper
3/4ofa12oz.bottleofbeer(about1cupmoreorless)
Grindthecheese(donotuseprocessedcheese)withgarliccloves.Mixwiththis:Worcestershiresauce,salt,mustard,andTabascoorcayenne.Putinabowlinan
electricmixerandslowlyaddenoughbeertomakeapastesmoothenoughtospread.Storeincoveredjarsandkeepiniceboxuntilneeded.
FromOutofKentuckyKitchens,byMarionFlexner,Louisville,Ky.
Mrs.Messer'sGarlicCheese
Oneandahalfpounds
1lb.Americancheese(sharp)
33oz.pkgs.creamcheese
3garliccloves,ground
1teaspoonlemonjuice
1teaspoonsugar
Dashsaltandcayennepepper
Blendallingredientsthoroughly(grindtogetherAmericancheeseandgarlicmashinthecreamcheese).Dividemixtureintoabout6piecesandformeachintoasmall
rollabout3/4inchindiameter.Wraprollsseparatelyandstoreinrefrigeratorseveraldays.Slicethinandserveoncrispcrackers.
Mrs.RobertW.Messer,Burlington,N.C.
SausageCheeseBalls
Onehundredballs
1lb.leansausage
10ozs.gratedsharpCheddarcheese
31/2cupsBisquickmix

Page22

Breakupsausageintosmallpiecesallowtostandatroomtemperatureuntilsoftened.MixinthecheeseandBisquickwithyourhands.Thoroughlyblendthemixture
untilitcanbeformedintoalargeball.Pinchoffsmallpiecesandrollbetweenpalmstoformballsaboutthesizeofalargemarble.Placeonabakingsheet(donotlet
thesausageballstoucheachother),andbakeinapreheated325to350degreeovenforaround20minutes,oruntilballsarepuffedandgoldenbrown.Theyshould
bebakedonarackonenotchbelowthemiddleoftheoven.Serveatoncewithachiliormustardsauce.
Mrs.MaryW.Umstead,Durham,N.C.
CheeseOlivePuffs
Sixtypuffs
2cupsgratednaturalsharpAmericancheese
1/2teaspoonsalt
1tablespoonpaprika
1/2cupbutter,softened
1cupsiftedflour
60stuffedolives
Inamixingbowlblendthecheese,butter,anddryingredientstomakeastiffdough.Blendingwiththehandisthebestmethod.Draintheolivesuntiltheyareasdryas
possible.Pinchoffasmallamountofdoughandflatteninthepalmofhandwrapthedougharoundanolivesothattheoliveiswellsealed.Placeonacookiesheet
andfreeze.(Freezingkeepsthejuicefromsofteningthedough.)Bakeinapreheated400degreeovenfor15minutes.Donotthawbeforebaking.
Mrs.BenjaminT.Wade,Jr.,Burlington,N.C.
BrandiedGorgonzolaCheese
Oneandonefourthpounds
1lb.ripeGorgonzolacheese
1/4lb.creamcheese
3ozs.goodbrandy
Crushednuts,optional
SoftenbothGorgonzolaandcreamcheese.Crushandmixtogetherwithafork.Addthebrandyandblendwell.Makeintoaballorarollandplaceinrefrigeratorfor
2to3days.Serveoncrackersasanhorsd'oeuvre,orasanaccompanimenttofruitsforanafterdinnercourse.Crushednutsmaybeaddedifdesired.
Mrs.ClarenceSalzer,Cincinnati,Ohio

Page23

CocktailPressedChicken
Twototwoandonehalfquarts
1largehen(6to7lbs.),or2smallones
Juiceof6lemons
Saltandpeppertotaste
11/2tablespoonsceleryseed
2pkgs.plaingelatin(2tablespoons)
4cupschickenbroth,allfatskimmedoff
12hardcookedeggs,ground
Pyrexloafpansormolds
Boilthehenuntilthemeatfallsfromthebones.Removethechicken,reservethebroth.Chillandskimthebrothofallfat.Removeallskinandbonesfromthechicken
grindthemeatinameatgrinder(mediumblade).Placemeatinalargebowlandpourthelemonjuiceover.Marinatefor1hour.Seasonthechickenwithsalt,pepper,
andceleryseed.Themorepepperthebettertheflavor.Softenthegelatinin1/2cupchickenbroth.Heat31/2cupsofbrothandstirinthesoftenedgelatinstiruntil
dissolved.
Grindthehardcookedeggs,andseasonwithsalt,pepper,andceleryseedtotaste.
Usea2to21/2quartmold(loafpyrexdish)orusetwo11/2quartloafdishesormolds.Inthelargemoldplace1/2ofthegroundchickenthenmakealayerofthe
eggs.Spreadtheremainingchickenovertheeggs.Pressdownwiththehandstopackthedishfirmly.Gentlypourthebrothgelatinmixtureover,addingitslowlyso
thegelatincanseepthroughthelayers.
Chillatleast12hours.Unmold(garnishplatterasdesired)onaservingplatter.Servewithmayonnaiseandcrackersontheside.Furnishknivesforgueststoslicethe
moldandservethemselves.Thismaybeusedasasaladormaincoursedish.
Mrs.JosephineHillCarrigan,Burlington,N.C.
ChickenPateAmandine,NeimanMarcus
Servessix
1canmincedchicken(31/2to4ounces)
4tablespoonsbutter,softened
1tablespoondrysherry
Saltedwalnutsoralmonds,coarselychopped
Blendthechickenwiththebutterblendinthewine.Putintoasmallearthenwarecrock.Sprinklethetopwiththenuts.
Specialpermission,AdalynLindley,Manager,NeimanMarcusTeaRoom,Dallas,Tex.

Page24

MoldedFoieGrasMousse
Serveseighttoten
2cupschickenstockorconsomm
1envelopeplaingelatin
3/4cupslicedblackolives(ortrufflesifobtainable)
11/2cupsmockfoiegraspuree(seep.25)
1envelopeplaingelatin(forthemousse)
1/2cupcoldwater
1/3cupheavycream,whipped
Heat1cupofthechickenstockinasmallsaucepan.Softenthegelatininasmallamountoftheremainingstock.Combinethegelatinwiththehotstockandstiruntil
dissolvedaddtheremainingstock.Setaside.Placeapatemoldorapyrex11/2pintloafpaninapanofcrackedice.Pourinpartofthechickengelatinmixtureand
rollthepanfromsidetosideuntilcoated.Repeatthisprocedureuntilthebottomandsideshaveanicethickcoatingofaspic.Keepthemoldrefrigerateduntilaspic
beginstoset.Pressslicesofolivesortrufflesintotheaspic,makinganydesiredpatterninthepan.
Pourthefoiegraspureintoabowl.Softentheenvelopeofgelatininthecoldwatermeltitoverapanofhotwater.Stirthepureeaddthegelatinandstiragain.Fold
inthewhippedcream.Packthemousseintotheaspiclinedmoldorpan.Chill.Pouralayeroftheremainingchickengelatinmixtureoverthemousse.Chillforatleast
12hours.Unmoldonservingdish.Garnishthedishasdesired.Slicetoservewithcrackersorbreadrounds.
MemphisLiverPate
Onepound
1lb.liver,chicken,turkey,calf's,orgoose(preferred)
1cupmincedonion
4tablespoonsbutter
2to3tablespoonslemonjuice
1/4teaspoongarlicjuice
2tablespoonsbrandy
Saltandpepper
2hardcookedeggs,sieved
Choppedmushrooms,nuts(optional)
Boiltheliverinwatertocoveruntilsoft,10to15minutes.Draingrindinmediumbladefoodchopperormashwithfork.Sauttheonions(mushroomsalsoifused)in
thebutteruntilsoft.Tosswiththeliverpaste.Addlemonjuicetotaste,garlic,andbrandy.Seasontotastewithsaltandpepper.Choppednuts(trufflesarebestifcan
behad)maybeadded.Makeintoamoundandchillthoroughly.Servewiththesievedeggsprinkledover.Sliceandserveassaladorontoastroundsforanhors
d'oeuvre.ThisisafavoritewiththemedicalstudentsatMemphisStateUniversity.
JackCamp,Memphis,Tenn.

Page25

FoieGras
(MockFoieGrasPuree)
Abouttwocups
''Foiegras"literallymeans"fatliver."Thetermiscommonlyappliedtoliverfromgeesewhichhavebeenfattenedbyaspecialfeeding.FinefoiecomesfromAlsace
andsouthwesternFrance.AfewotherEuropeanscountriesimportthepuretothiscountry.Thepurecomesincansandmaybeconvertedintootherfoiegras
dishes.Thisisamockfoiegrasmadeofchickenlivers.
1lb.chickenlivers,bigfatonespreferred
1cupsherry
1/2cupbutter,softened
1/3cupchoppedtruffles,orslicedblackolives
Saltandpeppertotaste
Putthechickenliversandthewineintoaheatedskillet.Coverthevesselandbringquicklytoboilingpoint.Reduceheatandsimmerliversforabout5to7minutes,
accordingtosizeofthelivers.Puretheliversthroughafoodmillorsieve(orblender).Stirinthesoftenedbutter,truffles,orolives.Seasontotastewithsaltand
pepper.
ThispuremaybeusedtocoveraroastfilletofbeefsuchasthatusedforBeefWellington(seerecipe).Itmaybemolded,baked,orservedcoldasanhorsd'oeuvre
spread.
Tostore,packinasmalljarorjars,andcoverwithalayerofmeltedbutterMakesabout11/2to2cups.
Mrs.W.H.May,Jr.,Burlington,N.C.
EggsStuffedwithChickenLivers
Servessix
6hardcookedeggs
3largechickenlivers
1teaspoonmincedonion
2tablespoonsbutter
1teaspoonchoppedparsley
2teaspoonsWorcestershiresauce
1dashTabascosauce
1teaspoontomatocatchup
Saltandpepper
1/2cupgratedCheddarcheese,orParmesancheese
Toastroundsandchilisauce
Peelandcuteggslengthwise.Removetheyolksandpressthemthroughasieve.Setaside.Choptheliversandmixwiththemincedonion.Sautinthebutteruntil
liversaretender.Mixtheliverswiththeeggyolks,parsley,sauces,andtomatocatchup.Lightlyseasonwithsaltandpepper.Blendmixturewellandfilltheeggwhites
withthemixture.Placeeggsinabakingdishandsprinklewiththecheese.Bakeeggsina350degreeovenuntilcheesemelts.Placeonsmalltoastroundsandserve.
Accompanyeggswithabowlofchilisauce,orplaceasmallamountofsauceontopofeachegg.
Mrs.GraydonPugh,Atlanta,Ga.

Page26

CraborShrimpStuffedEggs
Servestwelvetofourteen
12hardcookedeggs,peeled,cutinhalflengthwise
1/2cupcookedcrabmeat,orcookedshrimp,finelyminced
1/4teaspoonsugar
1teaspoonhotpreparedmustard
Saltandwhitepeppertotaste
1tablespoonDurkee'sdressingMayonnaise
Paprika
Garnishingforeggs(slicedstuffedolives,adabofredcaviar,sprigofparsley,stripsofpimiento,etc.)
Whileeggsarestillwarm,cutandremoveyolks.Mashtheyolksinabowl.Mixinthecrabmeatorshrimp,sugar,mustard,salt,pepper,andDurkee'sdressing.Fold
inenoughmayonnaisetomakeathickmixture.Filltheeggwhiteswiththeeggpaste.Sprinklewithpaprikaandgarnishasdesired.
Theymaybemadeadaybeforeservingtimeifkeptwellwrappedandrefrigeratedinverycoldcompartment.Donotfreeze.
Mrs.JohnF.Schoonmaker,Freeport,GrandBahama
ShrimpPaste
Servesfourtosix
Thisisoftencalled"ShrimpButter."Itisforspreadingcanapesoritmaybemoldedandservedasasalad.
1qt.boiledandpickedshrimp
Seasoningtotaste
3tablespoonsbutter
Grindshrimpplaceinasaucepanwithbutterandanydesiredseasoning(salt,pepper,etc.).Heatthoroughlypackinmolds,pressingdownhardwithaspoon,and
pourmeltedbutterontop.Placeinrefrigeratortochill.Anexcellenthorsd'oeuvreor,sliced,anadditiontoasalad.[Isometimesadd/2cupmincedcelery,1
teaspoonfulWorcestershiresauce,1teaspoonfulmincedoniontotherecipe.M.B.]
Mrs.JosephBrennan,fromTheCottonBlossomCookBook,Atlanta,Ga.
ThelmaThompson'sSeaFoodCocktail
Servestwo
ThelmaThompson,authorofGiveUsThisNight,Dr.Red,andBrightRamparts,extendshertalentstocookery.Thissaucemaybeservedovercrab,oysters,
lobster,orotherseafood.

Page27

1/2cupcatchup
2tablespoonsvinegarfromcannedchilis
1tablespoonfreshhorseradish
5dropsgarlicjuice
Mixwell,chill,andserve.
ThelmaThompson(Mrs.WalterSlayden),Raleigh,N.C.
CantaloupeMelonCocktail
KittyKnoxdoestheunusualwithfruits.Followingisaspecialcocktail:
1/2cupsugar
1/2cupwater
3tablespoonschoppedmintleaves
Juice1lemon
Juice1orange
Melonballs
Boilsugarandwatertogetherfor5minutes.Poursyrupovermintleavescoolandstrain.Addfruitjuiceschill.Cutballsofmelon,honeydew,orcantaloupe.Chill.
Placeacombinationofballs(oronevariety)incocktailglasses.Poursyrupoverandgarnishwithasprigofmint.
Mrs.JamesW.Knox,fromTheCottonBlossomCookBook,Atlanta,Ga.
PawpawCocktail
Servesfour
1pawpaw
Juiceof4oranges
2teaspoonssugar
Pinchsalt
2oz.maraschinojuice
4maraschinocherries
Chillapawpawpeelanddice.Addthejuiceoforanges,sugar,salt,andcherryjuice.Serveinchilledcocktailglassesgarnishedbyacherry.
FromTheKeyWestCookBook,KeyWest,Fla.
Hentails
Aboutforty
1/4lb.oldCheddarcheese
1/4lb.butter
1cupflour
1/4teaspooncayenne
1/4teaspoonsalt
Mixalltogetherwithhandsrolloutandcutinto1inchsquares(orothershapes).Bakein375degreeovenforabout10minutes.
Mrs.GeorgeAdams,fromTheCottonBlossomCookBook,Atlanta,Ga.

Page28

CocktailCrackers
Aboutthirty
2/3cupflour
1/2teaspoonsalt
6tablespoonsgratedsharpcheese
2tablespoonsbutter
3tablespoonsmilk
6oz.deviledham
Siftflourandsalt.Cutingratedcheeseandbutter.Addmilkandmix.Rollforpastry.Spreadwithdeviledham.Rolllikejellyroll.Chillinrefrigerator.Slicethin.Bake
oncookiesheetabout10minutesat400degrees.
Mrs.AlfredE.Kemp,Baltimore,Md.,fromMarylandCooking,MarylandHomeEconomicsAssoc.

Page29

2
Beverages
Punches
FromtheGayNinetiesCookBook,comesthefollowinggeneralruletomakeagoodpunch:
"Alittlewatertomakeitweak,
Alittlesugartomakeitsweet
Alittlelemontomakeitsour,
Alittlewhiskeytogiveitpower."
"Theproportionofwatershouldordinarilybetwothirdstoonethirdofthewhiskeyorrum,withaverylittleofthethin,yellowrindoflemon,andsugarto
suitthetaste."
FromthesamebookisthefollowingfamousVirginiaPunch.
SugarSyrupforPunches
"Alwayssweetenapunchwithsyrup,notsugar."Theproportionsare1cupsugarto1cupwater,boiledtillclear.
FromDeVirginiaHambook,byF.MeredithDietz,Richmond,Va.
JeffDavisPunch
(forReceptions)
Fivegallons
"PresidentoftheConfederateStatesofAmericaPunchissaidtohavebeenservedinthe'WhiteHouseoftheConfederacy'beforesuppliesranshort.
11/2pts.lemonjuice
31/2lbs.sugardissolvedin
Water(justenoughtodissolvesugar)
12bottlesclaret
11/2bottlessherry
1/2bottlebrandy
1/4bottlerum
1cupmaraschino
3qt.bottlesgingerale
6qt.bottlesApollinarisorsoda
2lemons,slicedthin
1/2cucumberslicedwithpeel
1orange,sliced

Page30

"Iftoostrong,watermaybeaddedtillthequantityreaches5gallons.Bestifmadetwentyfourhoursbeforeusing,addingthegingeraleandApollinarisjustbefore
serving.Servewithplentyofice."
FromGayNinetiesCookBook,byP.MeredithandAugustDietz,Jr.,Richmond,Va.
St.CeciliaPunch
Abouttenandonehalfquarts
"ThisrecipewasgivenbyoneoftheBoardofManagersoftheSt.CeciliaSociety,andhasoftenbeenusedatthosefamousballs[oftheSociety.]
6lemons
1qt.brandy
1pineapple
11/2lbs.sugar(3cups)
1qt.greentea
1pt.Jamaicarum
1qt.brandy(peachpreferred)
4qts.champagne
2qts.Apollinaris
"Cutthelemoninthinslicesandcoverwithbrandy.Allowtosteepfor24hours.Severalhoursbeforereadytoserve,slicethepineappleintothebowlwiththelemon
slicesthenaddthesugar,tea,rum,andpeachbrandy.Stirwell.Whenreadytoserve,addthechampagneandApollinaris."
From200YearsofCharlestonCooking,byBlancheS.Rhett,LettieGay,andHelenWoodward
TheOriginalCapeFearPunch
Aboutelevenandonehalfquarts
TheformulaforCapeFearPunchhasforgenerationsbeenaguardedsecret.Thisisthefirsttimethatithasbeengivenforpublication.
6tablespoonssugar
1pt.lemonjuice
1qt.stronggreentea
4fullqts.straightryeorbourbonwhiskey
1qt.WestIndianrum
1fullqt.Frenchbrandy
Mixlettheabovemixturestandfor30to90days,thelongerthebetter.Whenstockismade,sealituntilreadyforuse.Itisbetterifputinto1gallonbottlessothatit
maybeusedaswanted.
Whenreadytoserve,to1/2gallonofstockadd:
2bottlesofsparklingwater
2bottlesofchampagne
2oranges,sliced
2lemons,sliced
Serveinlargepunchbowlwith1largelumpofice.
FromanoriginalCapeFearrecipe

Page31

PendennisClubChampagnePunch
Onegallon
AfamousLouisvillebeverageassociatedwiththeChristmasholidays.
3qts.champagne
1ponymaraschino
3poniesbrandy
2poniescuraao
Juice4lemons
Sugartotaste
Fruittotaste
Blockofice
2qts.sparklingCanadaDrywater
Mixallpourintopunchbowlwithblockofice,andaddsparklingwaterlast.
FredH.Crawford,Manager,PendennisClub,Louisville,Ky.
RaleighWhiskeyPunch
Aboutonegallon
ThispunchisafavoriteintheNorthCarolinaStateCapital,andinmanyotherplaces.
1cupbrandy
Sugartotaste
1qt.bourbon
1qt.sauternewine
2largebottlessparklingwater
Makeabaseofthebrandymixedwithsugartotaste.Putlargepieceoficeinpunchbowladdotheringredients,pouringinsparklingwaterlast.Serveinpunchcups.
Mrs.LouisE.Wootten,Raleigh,N.C.
RegimentalPunches
Anumberofarmyregiments,bothAmericanandEnglish,havenamedtheirfavoritepunchesfortheirregiments.BernardP.Chamberlain,recognized
authorityon"themakingofpalatabletablewines"andotherbeverages,saysthatthemostfamousearlyAmericanregimentalpuncheswere"TheSeventh
RegimentNationalGuard"punchandthe"SixtyninthRegiment"punch.TheAmericanpunchesweretraditionallymixedinindividualglasses,whilethe
Englishbeveragewasmoreoftengiveninlargerquantities.ThebestknownEnglishregimentalpunches(knownandlongservedintheSouth)arethe
"ChathamArtillery"and"TheLightGuard.''HereareMr.Chamberlain'srecipesforthe"SeventhRegimentNationalGuard"andthe"Chatham
Artillery"punches.

Page32

SeventhRegimentNationalGuardPunch
Foroneserving
Dissolveoneteaspoonofsugarinalittlewaterinalargebarglasspourin1wineglassfulofbrandy,1wineglassfulofsherry,andthejuiceof1/4ofalemonflavor
withraspberrysyrupfilltheglasswithshavediceandshakeitthoroughlydresstheglasswithpiecesoforange,pineapple,andberriesinseasonaddadashof
Jamaicarum,andservewithastraw.
FromTheMakingofPalatableTableWines,byBernardP.Chamberlain,Charlottesville,Va.
ChathamArtilleryPunch
Forabouttwentypersons
1bottleCatawbawine
11/4bottlesJamaicarum
11/4bottlesryewhiskey
11/2pineapples,slicedStrawberriestocolorandflavor
3bottleschampagne
Mixallexceptchampagneinapunchbowl.Letstandovernightunderseal.Whenreadytoserve,addthechampagne.
FromTheMakingofPalatableTableWines,byBernardP.Chamberlain,Charlottesville,Va.
CharlestonLightDragoon'sPunch
Elevenandonehalfquarts
"Theastoundingquantitiesofthisrecipeseemtofitwellwithitshardridingtitle.Itisjustasgoodmadeinlessterrifyingportions.Thisrecipeusedtobemadebefore
theCivilWarwhenthecottonbuyersfromEnglandandFranceandtheNorthcametoCharleston.ThisisdistinctivelyaCharlestonpunchandwaspopularatthe
JockeyClubballs,atweddingsanditisstillthemostpopularpunchatparties.
4cupsgranulatedsugar
Juice2doz.lemons
4qts.blacktea
4qts.Californiabrandy
1qt.Jamaicarum
1cuppeachbrandy
Peelof6lemons,cutinverythinsliversorcurls
Carbonatedwater(1qt.)
"Mixintheordergiven.Addsparklingwaterbeforeserving."
CaptainLionelLegge,from200YearsofCharlestonCooking,byBlancheS.Rhett,LettieGay,andHelenWoodward

Page33

SamuelStoney'sPlanter'sPunch
Servesone
1teaspoonorangemarmalade
3dashesofangosturabitters
1jiggerofbestblackrumfromaBritishIsle
1jiggerofunassertivewhiskey
Icetofillglass
Sliceoforange,cherry,etc.,etc.
"Putlastmentionedarticlesintothegarbagecanbeforeservingthepunchinsteadofafterwards.Thissavestime.
"Supplydrinkerswithspoons.Instructthemtostirthemarmaladeiftheylikeitsweet,andleaveitlieiftheylikeitdry.Iftheystirtoomuchtheycanalwaysaskfor
morerumtoremedyoversweetness.ThisgivesapoliteletoutforOliverTwistings."
SamuelGaillardStoney,Charleston,S.C.
SoufriereLimePunch
Thenightbefore,youpeelPersianlimesthin,adding1teaspoonofsugarforeachskin.Crushtogethertoextractoil.Coverwithrumandletsteep.Squeezelimejuice
andadd1/4parthoney.(Don'tkeepupthesteepingmorethan24hoursorthestuffwilltastelikecitronella.)
Whenthetimecomes,drawtherumofftheskinsmixwiththejuice,andaddrumtodoublethequantity2dashesofAngosturaBitters,crushedicetofillglass.Use
onlygoodblackrumfromaBritishIsland.
ASoufrireintheWestIndiesisasemiextinctvolcano.Keylimesaregoodforthisifyoucangetthem.
SamuelGaillardStoney,Charleston,S.C.
PinkRosePetalWine
Onegallon
ThisunusualanddelicatelyflavoredwineisarecipebroughtbyMrs.DurhamfromSouthCarolina.Shemakesthiswineandbottlesitinanysoftdrinkbottlewith
tightfittingcap.Itisverypotentandwhenripehasapalepinkcolor.
1qt.pinkrosepetals,packeddowntightly
1gal.boilingwater
3lbs.sugar
2cakesyeast,orequivalentindryyeast
Pickonlysweetpinkrosepetalsthesweetertherose,thebetterthewine.Packpetalsdowntightlyinlargeglassorenameledcontaineruntilitmakes1qt.

Page34

ofpackedpetals.Pourtheboilingwateroverandletstand24hours.Drainofftheliquid,squeezingasmuchjuiceaspossiblefromthepetals,andaddsugarand
yeast.Letworkinstonecrockabout6weeksstrainandbottle.
Mrs.A.L.Durham,Burlington,N.C.
"CreoleSpecial"
Servesone
Leon"Creole"DelauneisafamousLouisianaformerbartenderwhoonveryspecialoccasionsofficiatesatthemixingofdrinksforGlenwoodPlantationguests.Thisis
oneofhisoriginalcreationswhichheserveswithgreatceremonyandaplomb.
1teaspoonsimplesyrup
Lemonpeel
1partbourbonwhiskey
1/4partFrenchvermouth
2dashesPeychaudbitters
Putsimplesyrupandlemonpeelintoglasswithice.Stiruntilglassiswellchilled.Addwhiskey,vermouth,andbitters.Stiragainbriskly.Makeeachglassseparately.
ContributedbyMrs.EdwardP.Munson,GlenwoodPlantationHouse,Napoleonville,La.
Sazerac
Servesone
SazeracwasafamousheroofhistoricNewOrleans.Thiscocktailwasnamedforhim.
1jiggerbourbonwhiskey(Scotchmaybeused)
1dashabsinthe
1dashItalianvermouth
Dashortwoofbitters
Shakewithcrackedice.Strainserveincocktailglasses,withcherry.
Margarita
Servesone
11/2ozs.tequila
1/2oz.limejuice
1/2teaspoonsugar
Crackedice
Wedgesoffreshlime
Salt

Page35

Shakethetequila,limejuice,sugar,andcrackediceinacocktailshaker.Rubtherimofacocktailglasswiththelimewedgetheninverttheglassintosalttolightly
frosttherimofglass.Strainthemixeddrinkintoglass.
RicardoMontesdeOca,Leon,GTO,Mexico
TwentyFourHourCocktail
Twoandonehalfquarts
A"WhiskeySour"typeofcocktail.
1doz.lemons,ground
4cupswater
4cupswhiskey
1cupsugar
Combineallingredients.Letstand24hours,stirringoften.Strainservechilled.
Mrs.SpencerLongshore,fromSouthernRecipes,Montgomery,Ala.
PendennisOldFashionedCocktail
Servesone
InKentucky'sfamousPendennisClub,manyfinedishesanddrinkshaveoriginated.Here,accordingtoIrvinS.Cobb,theinternationallyknownOldFashionedwas
conceived.
"UsinganOldFashionedglass,crushsmalllumpofsugarinjustenoughwatertodissolvethoroughly.Add1dashofAngosturaand2dashesofOrangeBitters.Add
largecubeoficeand1jiggerofwhiskey.Twistanddropinlemonpeel,andstiruntilmixedthoroughly.Removeiceandgarnishwithcherry."
FredH.Crawford,Manager,PendennisClub,Louisville,Ky.
HotelRoosevelt'sRamosGinFizz
Servesone
RamoswasoneofOldNewOrleans'mostcolorfulcharactersandrenownedbartenders.TherecipeforhisRamosGinFizzcomesfromtheHotelRoosevelt,New
Orleans.
1jiggersweetgin
3dasheslimejuice
3dasheslemonjuice
1tablespoonpowderedsugar
1/2eggwhite
3dashesOrangeFlowerwater
3ozs.milkorcream
Ice(cracked)
Seltzerwater

Page36

Iceandshakewelladd1dashofSeltzerwaterwhencompleted.[Weusecrackedice,shakeallinacocktailshakeruntilveryfoamy,pourintotallglassesandadd
dashofSeltzerwater.M.B.]
SeymourWeiss,PresidentandManagingDirector,TheRoosevelt,NewOrleans,La.
BenThielen's"SouthernmostSwill"
Servesone
"Asreluctantlyservedbyitsinventor,"thewellknownwriter.
Gin,preferablyareputablebrand
1younggreencoconut
1/2Keylime
"Fillatallglasswithice.Addpracticallyanyamountofgin.Cutoffthetopofthecoconut.(Indoingthistheendofyourfingerwillprobablybeslicedofftoo.Some
connoisseursclaimtheresultantpinkcolorofthedrinkaddstotheeffect.)Addthecoconutwater.Cautiouslysqueezeinthelimejuice,tastingconstantly.Toomuch
limekillsthetasteofthecoconutwater.Thereshouldbeaprecisebalanceofthetwo.Inthespring,itiscustomaryinfactinevitabletoleaveatermitewingortwo
floatingonthesurface."
FromTheKeyWestCookBook,KeyWest,Fla.
AbouttheMintJulep
Fewpeopleagreeonthewayinwhicha"proper"mintjulepshouldbemade.Theargumentisperiodicallyrevivedbytheindignationofthosewhocontend
thattheirsistheoneandonlywaythedrinkshouldbeconcocted.Notwishingtobecomeinvolvedinacontroversywhichaftercenturiesshowsnosignsof
abating,Ishallletafewofthebestknownauthoritiesspeakforthemselves.
HenryClay'sMintJulep
HenryClaypreferredhismintjulepthewayhisbodyservant,Nelson,madeit.Thisishisrecipefromadiary:
"Themintleaves,freshandtender,shouldbepressedagainstthegobletwiththebackofasilverspoon.Onlybruisetheleavesgentlyandthenremovethemfromthe
goblet.Halffillwithcrackedice.MellowBourbon,agedinoakenbarrels,ispouredfromthejiggerandallowedtoslideslowlythroughthecrackedice.Inanother
receptacle,granulatedsugarisslowlymixedintochilledlimestonewatertomakeasilverymixtureassmoothassomerareEgyptianoil,

Page37

thenpouredontopoftheice.Whilebeadsofmoisturegatherontheburnishedexteriorofthesilvergoblet,garnishthebrimofthegobletwithchoicestsprigsofmint."
HenryWatterson'sMintJulep
HenryWatterson,editoroftheCourierJournal,hadverydefiniteideasabouthowamintjulepshouldbemixed.Hereisthemethod:
"Takeasilvergobletonethatholdsapintanddissolvealumpofloafsugarinitwithnotmorethanatablespoonofwater.Takeonemintleaf,nomore,andcrush
itgentlybetweenthethumbandforefingerbeforedroppingitintothedissolvedsugar.Thenfillthegobletnearlyfulltothebrimwithshavedice.Pourintoitallthe
bourbonwhiskeythegobletwillhold.Takeafewsprigsofmintleavesandusefordecoratingthetopofthemixture,afterithasbeenfrappdwithaspoon.Thensip,
butdon'tuseastraw."
Recipesfrom"TheRealKentuckyJulep,"byCissyGregg,CourierJournal,Louisville,Ky.
IrvinCobb'sRecipeforMintJulep
IrvinS.Cobbpullednopuncheseitherinhiswritingorinthecrushingofmintleavesinhisjulep.Acopyofhisfamoussignedrecipeisgivenhere:
"Takefromthecoldspring,somewater,pureastheangelsaremixitwithsugartillitseemslikeoil.Thentakeaglassandcrushyourmintinitwithaspooncrushit
aroundtheborderoftheglassandleavenoplaceuntouched.Thenthrowthemintawayitisasacrifice.Fillwithcrackedicetheglasspourinthequantityof
Bourbonyouwant.Ittricklesslowlythroughtheice.Letithavetimetocool,thenpouryoursugaredwateroverit.Nospoonisneeded,nostirringallowed.Justletit
standamoment.Thenaroundthebrimplacesprigsofmint,sothatonewhodrinksmayfindtasteandodoratonedraught.
"'Andthat,myfriend,isonehellofafinemintjulep.'"
IrvinS.Cobb.Specialpermission,J.T.Theobald,Manager,TheHotelIrvinCobb,Paducah,Ky.
AlabamaMintJulep
AcrusaderfortheAlabamaMintJulepgivesusthisrecipe:
"Takeadoublehandfulofmintleavesandcrushthemwelluntilbruised.Dropleavesintoasaucepanofboilingwaterabout1/cups.Add1cupofsugarandletboil
untilathicksyrupisformed.Packjulepglassesfullofcrushed

Page38

ice.Pour1teaspoonofthemintsyrupovertheice.Addenoughwhiskeytofillglasses.Servewithasprigofmintstuckintoice."
WalterBarr,Charlotte,N.C.
SirWalterRaleigh'sSackPosset
Oneandonehalfquarts
Heat1cupofaleand1cupofsherry,andadd1quartofboilingmilksugartotasteandsprinklewithgratednutmegallowthismixturetostandinawarmplacefor
anhour,andjustbeforeservingaddtheyolksof2eggsbeatwell,andservehot.
FromTheMakingofPalatableTableWines,byBernardP.Chamberlain,Charlottesville,Va.
E.Smith'sFineMilkPunch
Fourandonefourthquarts
1qt.milk
2qts.water
Sugartotaste
1/2pt.lemonjuice
1qt.brandy
Mixthemilkandwatertogetherandheatuntil"alittlewarm"addthesugar,lemonjuice,andstirwelltogetherthenaddthebrandystiritagain,andrunitthrougha
flannelbaguntilitisveryfinethenbottleit.Itwillkeepafortnightorso.
AdaptedfromTheCompleatHousewife,byE.Smith,Williamsburg,Va.,1742.Specialpermission,ColonialWilliamsburg,Inc.
Syllabub
The"SyllabubEra"isoftenassociatedwiththisoldrecherchdrink,whichismadeinvariousways.Amodernsyllabubislittlemorethanwhippedcream,flavored
withwineandsweetenedtotaste.Theearlywayistowhipthecreamand,asthefoamrisestothetop,skimoff,makingafoamy,light,andlesscaloric,drink.To
makea"WhiptSyllabubs,"E.SmithgivesthisversionwhichIhavecopiedfromherCompleatHousewife:
"Takeaquartofcream,nottoothick,andapintofsack,andthejuiceof2lemonssweetenittoyourpalate,andputitintoabroadearthenpan,andwithawhisk
whipit,andasthefrothrises,takeitoffwithaspoon,andlayitonyoursyllabubglassesbutfirstyoumustsweetsomeclaret,orsack,orwhitewineandstrainit,
andputsevenoreightspoonfulsofthewineintoyourglasses,andthengentlylayinyourfroth.Setthemby.Donotmakethemlongbeforeyouusethem."[A
whippedcreaminFranceis"Chantilly."TheItalianZabaglione(an

Page39

eggnogflavoredwithMarsalawine)maybeaprototypeformanyAmericaneggcustarddrinks.M.B.]
FromTheCompleatHousewife,byE.Smith,Williamsburg,Va.,1742.Specialpermission,ColonialWilliamsburg,Inc.
JennieBenedict'sEggnog
Almostonegallon
12eggyolks,beatenuntillight
12tablespoonssugar
12tablespoonswhiskey(3/4cup)
12tablespoonsJamaicarum(3/4cup)
12eggwhites,stifflybeaten
3cupsheavycream,whipped
Vanillaicecream
Beattheeggyolksuntillight,whichtakesagooddealofbeating.Addsugargraduallyandbeatagainuntillight.Thenaddwhiskeyandrumvery,veryslowly,beating
allthetime.Foldinthestifflybeateneggwhites,and,lastly,foldinwhippedcream.Addaballofvanillaicecreamtoeachcup.[WiththisMissBenedictservedlittle
thinlemonwafers.See"Cakes"forrecipe.M.B.]
ContributedbyMrs.HarrisW.Rankin,Paducah,Ky.
"Grasshopper"Dessert
Servesone
11/2tablespoonscream
1oz.crmedecacao
1oz.crmedementhe
1/2cupcrushedice
Freshstrawberry,chunkofpineapple,orfreshmintforgarnish
Placeallbutgarnishinginablenderandblenduntilfoamy.Orshakeincocktailshaker.Pourimmediatelyintoadessertglass.Servegarnishedifdesired.Servewith
afterdinnercoffeespoonsorstraws.
Thismakesalightdessertafteraheavymeal,oritmaybeservedasacocktail.
Mrs.GerardAnderson,Burlington,N.C.
Dr.Middleton's"CupofTea"
Theauthenticityof"RestoredWilliamsburg"asthevisitorisquicklyawareisnotaccidental.Itistheresultoflongandpainstakingresearch,followedbytheequally
painstakinglaborofartisans.DirectingtheresearchforthevastprojectisDr.ArthurPierceMiddleton,whoinafewhoursrecountsmorefactsonColoniallivingthan
theuninitiatedcouldferretoutinyears.

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DuringmyvisittoDr.Middleton'sdepartment(tolookoverColonialrecipes),theconversationturnedtomyfavoritesubjects,foodanddrink.SoonIpoppedthe
usualquestion,"Howaboutyourrecipeforthebook?"DelightedIamtogiveyouhisrecipefor"ACupofTea."
"Bringwatertoaboil.Preheatanearthenteapot.Put1heapingteaspoonofblackteainthepotforeachcupand1extrateaspoon'forthepot.'Havepotclosetothe
kettleofboilingwater.Pourin11/2cupsofboilingwater.Letsteep3minutesnoless,nolonger.Fillteapotwithboilingwater,letstand3moreminutes,thenpour
atonce."
Dr.ArthurPierceMiddleton,DirectorofResearch,ColonialWilliamsburg,Inc.,Williamsburg,Va.
GlenwoodPlantationMintTeaDrink
Twelvetofourteenglasses
Thisisrefreshingandaltogetherheavenly.
2cupssugar
2cupswater
Juice4lemons
2cupshotstrongtea
2cupscrushedmintleaves
Letsugarandwatercometoaboil.Mixwithlemonjuice.Pourhotstrongteaovermintleaves.Letstanduntilcool.Strainandpourintosyrupandlemonjuice
mixture.Pourintoglasseshalffilledwithfinelycrushedicedecoratewithmint,andserveatonce.
Mrs.EdwardP.Munson,GlenwoodPlantationHouse,Napoleonville,La.
ExecutiveMansionRussianTea
Servesfifteen
ThisRussianteaisservedoftenforstateandsocialpartiesattheNorthCarolinaExecutiveMansion.
3tablespoonstea(leaves)
6wholecloves
31inchstickscinnamon
3cupsboilingwater
1/2cuporangejuice
3tablespoonslemonjuice
1scantcupsugar
3extracupsboilingwater
Placethetea,cloves,andcinnamonsticksinateapotcoverwiththe3cupsofboilingwater.Coverandletsteepfor5minutes.Strainintoanothervesseladdthe
orangeandlemonjuicesandsugarstirtodissolvesugar.Justbeforeservingadd3cupsofboilingwater.
Mrs.WalterPearce,Hostess,TheExecutiveMansion,Raleigh,N.C.

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NOTE:Thebaseforthisteashouldbekeptwarmuntilservingtimethenaddtheboilingwaterandserveimmediately.Italsomaybeservedcold,pouredoverice
cubesiniceteaglasses.
Antoine'sCafeBrulotDiabolique
Servesfour
11inchstickcinnamon
8wholecloves
Peelof1lemon,cutthin
3lumpssugar
3jiggersbrandy
3cupsstrongcoffee
Placeinasilverbrlotbowl(orachafingdish)thecinnamon,cloves,lemonpeel,andsugar.Placebrandyinalargeladleignitebrandyandpouroveringredientsin
bowl.Keepladlingbrandyoveringredientsuntilsugarisdissolved.Graduallyaddcoffee,ladlingthemixtureuntilflamesfade.Serveimmediately.
FromAntoine'sRestaurant,NewOrleans,La.Specialpermission,RoyAlciatore,Proprietor
LovefeastCoffee
Eightandonefourthgallons
ThisisanoldMoraviancoffee.
3lbs.coffee,anygoodgrade
7gals.water
4lbs.sugar
1gal.wholemilk,or1/2gal.singlecream
Getwaterboilinghot.Putgroundslooselyinabagandleaveinboilingwaterfor15minutes.Takeoutthebagandaddsugarandmilkjustbeforetakingfromthe
stove.
Mr.W.1.Hege,fromPagesfromOldSalemCookBooks,WinstonSalem,N.C.
FrenchChocolate
Servesfourtosix
1cakegratedchocolate,Frenchifpossible
1qt.richsweetmilk
2to3tablespoonssugar,ortotaste
Whippedcream
Littlebrandy,ifdesired
Meltthechocolateinsmallamountofhotwater.Bringmilktoboil,butdonotboil.Mixchocolatewithmilkandreturntoboilingpoint.Removesweeten

Page42

totasteorleteachpersonsweetentotaste.ServehotwithwhippedcreamtowhichV1/2teaspoonbrandyhasbeenadded,oradroportwoofbrandymaybe
addedtochocolate.Cocoamaybemadeinsamemanner,using1leveltablespoonofcocoatoeachcupofmilk.
Mrs.EdwardR.McLlean,NewOrleans,La.
TheKing'sArmsTavernFrostedFruitShrub
(SuccessortoTravisHouse)
Servessixtoeight
ForcenturiesthisfruitdrinkhasbeenservedatWilliamsburg'sKing'sArmsTavern,successortotheTravisHouse.Thisoriginalrecipe,alongwithavariantfromMrs.
LetaBooth,whopresidesatthetavern,follows.
TheOriginalRecipe
Juiceof4lemons
Juiceof6oranges
1cuppineapplejuice
1cupofjuicefrompickledfruit
1/2cupspicesyrup
Mixchill.Serveinsmallglassestoppedwithorangesherbet.
SpiceSyrup
1cupsugar
1cupwater
1tablespoonclearcornsyrup
1tablespoonwholecloves
21inchpiecesofstickcinnamon
Stiroverhotwateruntilsugardissolves.Simmerfor15minutes.Strainandcool.
WilliamsburgShrub
Servessixtoeight
ThisisMrs.Booth'srecipe.Mixtogether1/2partgrapefruitjuiceto1/4partpineapplejuiceand1/4partapricotjuice.Placescoopoforangesherbetinsmallfruit
juiceglass,andpourshrubinoverittofillglass.Serveatonce.[To1qt.grapefruitjuice,use1/2pt.pineapplejuice,1/2pt.apricotjuice.Yield:11/2qts.M.B.]
Mrs.LetaBooth.Bothrecipes,byspecialpermission,JohnD.Green,VicePresident,WilliamsburgRestoration,Inc.,Williamsburg,Va.

Page43

3
Soups,Stews,andChowders
TheFrench,towhomtheSouthisindebtedformanyoriginalrecipes,arenotedfortheirrichlyflavoredsoups.Thesecretofthissubtleflavoristhestock
pot,potaufeu,whichconstantlysimmersonthebackofthestove,receivingdailyinjectionsofstrengthfromleftoversandaddedseasonings.Thisstockis
servedfromthestoveorisusedasthebaseformanyothersoups.Themodernhousewifedoesnotoftenhavethefacilitiestokeepapotaufeusimmering,
butshemaypreparegoodstockandrefrigerateitforlateruse.
Oneofthebeststocksisabouillon,madefromonemeatwithbasicvegetablesandseasoning,oraconsommmadeofseveralmeatswithglutinous
qualities.Consommisricherthanbouillonandmaybechilledandservedinacongealedstate.Bouillonmaybeboileddowntomakeconsomm.
Thebouillonandconsommrecipesgivenherearegoodstockstobeusedintheoriginalform,orasbasesforothersoups.Thewisehousewifewillsave
theliquidfromcannedvegetablesorfromboiledones,togointosoups.
LouisianaBouillon
Threequarts
Thiselaboratebouillonmaybeboileddowntoaconsomm.
1largebeefsoupbone
1knuckleofveal
4qts.water
12cloves
1bayleaf
4peppercorns
1blademace
1handfulparsley
1/2lemon,sliced
2turnips,sliced
2onions,sliced
6carrots,sliced
1stalkcelery
1tablespoonsugar
1/2teaspoonKitchenBouquet
1tablespoonsugar
Whitesof2eggs

Page44

Placemeatwithwaterinheavyironpotandsimmerbutneverboilforthreehours.Addotheringredientsexcepteggwhitesandcookonehourlonger.Strain
cool.Reheat,andstirinwhitesof2eggs,slightlybeaten.Salttotaste,andserveincupswithsliceoflemonandsprigofparsley.
FromTheLouisianaPlantationCookBook,byMrs.JamesE.Smitherman,Shreveport,La.
Madrilene
2carrots
1smallwhiteturnip
2leeks
2clovesstuckinasmallparsnip
1stalkcelery
Knuckleofveal
5qts.coldwater
2lbs.choppedroundbeef
1No.2cantomatoes
1clovegarlic
1bayleaf
Parsley
Smallcanbeets,beetjuice
Pepper
2teaspoonsrocksalt
Peelandwashthesoupvegetables,andcutupinbigpieces.Puttheknuckleofvealtosoakinthewaterforahalfhour.Addotheringredients.Heatslowlyandlet
simmerfor5or6hours,beingcarefultoskimwhennecessary.Straincarefullythroughfinewetcheesecloth.Coolandremovegrease.Colortopaleredwithbeet
juice,andseasontotaste.Maybeservedcoldwithsliceoflemon,orhotwithchoppedparsley.
Mrs.EliB.Springs,fromOldNorthStateCookBook,Charlotte,N.C.
ConsommewithPoachedEggs
Servesfour
ThisisanoldSouthernwayofservingeggswithsouporconsommwhichLouiseHoltfoundpopularinFrance.
4eggs
4cupsrichconsomm,bouillon,oranyclearsoup
Heatconsommandallowtosimmerwhileeggsarebeingpoached.Placeoneeggineachsoupplateorbouilloncuppourconsommgentlyoveregg.Serveatonce
withgratedcheeseorspoonofunsweetenedcream.
LouiseMurrayHolt,Greensboro,N.C.

Page45

''Annabel's"CucumberConsomme
Servesfourtosix
2cansbeefconsomm,heated
1cupcucumberpulpandjuice
1envelopeplaingelatin
2tablespoonsmincedonion
1tablespoongarlicwinevinegar
1tablespoonlemonjuice
1tablespoonWorcestershiresauce
Heatconsommpeelandgratecucumber.Pourthejuiceovergelatin,andletsoakafewminutes.Addgelatinandremainingingredientstoconsomm.Bringtoboil
andremovefromheat.Whencool,pourintoconsommcups.Congeal.Servewithblobofsourcreamoneachcup.
AnnabelCarson,St.PetersburgBeach,Fla.
GreenTurtleSouporConsomme
Haveturtlekilledandcutupbyfisherman.Aftermeathasbeencutfromthecarcass,takethecarcass,flippers,andshell(cutintosquares)andcoverwithcoldwater.
Addsmallpiecesofceleryandonionsimmerfor2hours.Strainseasonwithsaltandpeppertotaste.Thismakesjelliedconsommoritmaybeservedhot.Atouch
ofsherryaddsflavor.
PollyFisher,fromKatch'sKitchen,WestPalmBeach,Fla.
VirginiaOysterSoup
Serveseight
OysterSoup,oftencalledstew,isuniversalandismadeinmanyways,fromheatingthemilkandpouringthescaldingliquidoveroysterswhichhavebeenwarmed
withbutterintheservingdish(theGrandCentralStationvariant),togrindingthemintoamixtureandservingasabisque.Acreoledishiswholeoystersservedina
thicksauce.HereisaVirginiarecipe:
1qt.oysters(saveliquor)
3cupsmilk
2tablespoonsbutter
2tablespoonsflour
1cupextramilk
Salt,pepper
Drainliquorfromoysters.Heattheliquorandmilkinasaucepan.Blendthoroughlythebutterandflour.Mixthebutterandflourmixturein1cupcoldmilk,and
graduallypourhotmilkontheflourbuttermilk.Returntofireinadoubleboilerandcook15minutes.Addsaltandpeppertotaste.Addoystersandcookuntilthey
ruffleattheedges.Servewithasliceoflemon.
Mrs.J.H.Boatwright,fromTheGuildCookBook,Portsmouth,Va.

Page46

OysterBisque
Serveseight
1qt.oysters
4cupsmilk
3tablespoonscelery,thinlychopped
2tablespoonsbellpepper,thinlychopped
Peelof1lemon,thinlycut
Maceornutmegtotaste
Salttotaste
4tablespoonsflour
5tablespoonsbutter
1tablespoonWorcestershiresauce
Putrawoystersthroughmeatgrinderpourintopot,andsetonthesideofthestovetogetslightlywarm,butnevercook.Putmilkintoadoubleboileraddcelery,
peppers,lemonpeel,maceornutmeg,andsalttotaste.Makearichcreamsauceofthemilkmixture,flour,andbutter(blendbutterandflour,andstirinmilk),stirring
untilthick.Whensaucehasthickened,removelemonpeelandmace(ifstickmaceisused),turnoffheat,andslideintheoysters.AddWorcestershiresauce.Serveat
once,hot.
Mrs.JohnHeardHunter,Savannah,Ga.
ConchSoup
Serveseight
TheconchisfoundinwatersalongtheentireSoutherncoast,butthissoupseemstobeanindigenousKeyWestdish.
1doz.smallconchs
Water
1/2lb.saltpork,choppedfine
2mediumsizedonions,thinlysliced
1/2largecantomatoes
1largepotato,cubed
1heapingtablespoonrawrice
6bayleaves
Tabasco,Worcestershiresauce
Salttotaste
1smallcanevaporatedmilk(6oz.)
Grindtheconchsfineputintopothalffilledwithwaterandbringtoboil.Drainoffwater,andrefillwithfreshwater.Fryoutporkwiththeonionswhengoldenbrown
addtomatoes,potatoes,andriceaddthismixturewithbayleavestotheconchandboiluntilvegetablesaredone.Theconchwillbedoneatthesametime.Adddash
ofTabasco,Worcestershiresauce,andsalttotaste.Justbeforeserving,addevaporatedmilk,butbesurenottoboilaftermilkisadded.
FromTheKeyWestCookBook,KeyWest,Fla.

Page47

Mrs.Laurens'CrabSoup
Mrs.Laurens'recipeshaveappearedintheCharlestonJuniorLeagueCookBookandothers.Hereisonepreparedespeciallyforthisbook.
1qt.pickedcrabmeat,about4cups
1cupbutter
2tablespoonsflour
1teaspoonormore,salt
1/4teaspoonredpepper
1teaspoonfinelychoppedparsley
1/4teaspoonmace
1/4teaspoonnutmeg
2cupsmilk
3cupscream,heated
4tablespoonssherry
Meltbutterinthetopofdoubleboiler.Addflourandseasoning,exceptwine.Addmilkstiruntilthick.Addcrabmeat.Whenreadytoserve,addheatedcreamand
sherry.
Mrs.JohnLaurens,Charleston,S.C.
FortSumterSheCrabSoupinCup
Serveseight
FortSumterHotelhaslongbeenknownforservingauthenticCharlestondishesinthetraditionalmanner.ThroughthecourtesyofJohnS.Cator,president,wehavea
fewofthechoicerrecipes.ThisCrabStew,madeofthesucculentshecrabmeatandeggs,hasvegetablesaddedtogiveextrarichnessanduniqueflavor.
2cupsshecrabmeatwitheggs
2smallonions,choppedfine
2tablespoonsbutter
2tablespoonsflour
4cupshotmilk
1cupgratedcorn,cooked
1cupsmalllimabeans,cooked
Salt,peppertotaste
1teaspoonWorcestershiresauce
1cupcream
4tablespoonssherry
Simmeronionsinbutter,slightlyaddcrabmeatandletheat.Addflourandfollowwithhotmilkstirslowlyandletboilabout10minutesaddcorn,limabeans,and
seasoningletsimmeranother10minutes.Addcream.Beforeserving,addsherryreheat.
JohnS.Cator,President,FortSumterHotel,Charleston,S.C.
Salvatore'sAvocadoCreamCrabSoup
Servesaboutsix
SalvatoreFroscenoisexecutivechefoftheColumbusHotel,Miami.Hespecializesincreatingrecipesusingtropicalfruitscombinedwithseafoodandotherproducts.
Thissoupisanexample.

Page48

1qt.potatosoup,strained,homemadeorfrozenincans
11/2cupssweetmilk
1largeavocado,peeled,mashed
DashofTabascosauce
1/8teaspoonchilipowder
1/3lb.lumpcrabmeat
Extraslicesripeavocado
Combineallingredientsexceptextraslicesofripeavocadointopofadoubleboiler.Heatthoroughly,stirringoccasionallytopreventlumps.Servehotorcold,topped
withtheslicesofavocadoasgarnish.
ContributedbyBerthaCochranHahn,MiamiNewsFoodEditor
Mrs.Groves'sShrimpSoup
Serveseight
2lbs.cookedpickedshrimp
6cupsmilk
3bladescelery
1mediumonion
Peel1lemon
1/2cupflour
2tablespoonsbutter
1teaspoonsalt
2cupsheavycream
2tablespoonsWorcestershiresauce
1teaspoonTabascosauce
1cupsherry
Grindshrimp.Putmilk(except1cup),celery,onion,andlemonpeelintodoubleboilertosimmer1/2hour.Thickenwith1/2cupflourblendedwith1cupmilk.Add
butter,salt,andcream.FifteenminutesbeforeservingaddWorcestershire,Tabasco,sherry,andshrimp.Keephot,butdonotletboil.
Mrs.RobertW.Groves,Savannah,Ga.
IndianSeaFoodSoup
(SopaIndia)
Servessixtoeight
Thisisaseafoodsoupwitha"splitpeasoup"base.Makethesplitpeasoupbaseasfollows:
1/2lb.splitpeas
1qt.water
1cupwholecornkernels
1smallcanokra
2cupscookedrice
4StoneCrabclaws,steamed
Inalargekettlesimmerthesplitpeasandwaterforonehouraddthecorn,okra,rice,andstonecrabclaws.Keepwarm.
Meanwhile,preparethefollowingseafoods:

Page49

6ozs.scallops,cutintosmallpieces
6ozs.clams,cutintosmallpieces
6ozs.rawcrawfish,cutintopieces
6ozs.RedSnapper,uncut
6ozs.crabmeat
6ozs.oysters
1cupoliveoil
1/2cupsherry
Braisetheseafoodsintheoliveoiluntilseafoodishalfdone(halftender).Addthemixedseafoodstothesplitpeasoupbasesimmerthesoupfor15minutes.Add
thewinejustbeforeserving.Servehot.
TheColumbiaRestaurants,Tampa,Fla.
LaPoulePrincess
Servessixtoeight
Thisoriginalrecipeisveryrefreshingforhotweather.
6cupschickenbroth,strained
6eggs,beaten
4tablespoonslemonjuice
1/2teaspoonsalt
1/4teaspoonpepper
3tablespoonssherrywine
1tablespooncurrypowder
Whenthechickenbrothhasbeenbroughttoaslowboil,graduallypourinthebeateneggstowhichthelemonjuicehasbeenaddedaddsaltandpepper.Addsherry
justbeforeremovingfromthefire.Togivepiquancy,stirincurrypowder.Placeintheiceboxforseveralhours.Serveverycold.
Mrs.JohnHeardHunter,Savannah,Ga.
ButterBallsforSoup
1/2cupbutter
1/2teaspoonsalt
1cupflour
Icewater
Creambutteraddsaltandflourmoistenwithicewaterformintolittleballs(aboutsizeofawalnut).Rollinflour,andaddtoanydesiredsoup.Coverandletsimmer
10minutesonlowheat.Servewiththesoup.
Mrs.T.G.Hoddick,fromTheAlexandriaWoman'sClubCookBook,Alexandria,Va.
MarionFlexner'sSummerVegetableSoup
Servestwelve
Thissoup,madebyMarionFlexner,hasarichbrothbasewhichmaybeusedasastockforanyrecipeorgravycallingforbrothorstock.

Page50

SoupStock
1largeknuckleofveal
1lb.leanbeefwithmarrowbone
3qts.water
1onion
DashofTabascoorcayenne
1bunchcelerytops
1tablespoonsalt
1/2teaspoonblackpepper
1qt.tomatoes
Cooktheabove3hours,oruntilmeatistender.Strain,andaddtothebroththefollowingseasoningandvegetablesexceptcornandpotatoes:
3stalkscelery,diced
2carrots,cutinrings
1/2cupshelledpeas
1/2cupshreddedgreencabbage
1teaspoonsugar
1smallturnip,diced
2cupsokra,cutinto1inchrings
1/2cupdicedgreenbeans
1/2cupbutterbeans
2onions,diced
2earscorn
2smallpotatoes,diced
Simmer11/2hoursoruntilvegetablesaretender.Addcornandpotatoes,andcook30minuteslonger,untilcornandpotatoesaredone.Serveapieceofsoupmeat
ineachplate.Thismakesaheartymealifservedwithagreensalad,cornbread,andapieceoffruitpie.
FromDixieDishes,byMarionFlexner,Louisville,Ky.
OldSalemTomatoSoup,Spiced
1qt.cantomatoes
2cupshotwater
1tablespoonsugar
1teaspoonsalt
4peppercorns
4cloves
2bayleaves
1tablespoonbutter
1/2onion,chopped
1tablespoonchoppedparsley
1tablespoonflour
1/4teaspoonsoda
Puttomatoes,water,sugar,salt,cloves,peppercorns,andbayleavesontoboil.Putbutterintoasmallsaucepanwhenitbubblesaddonionandparsley.Fryfive
minutes,beingcarefulnottoburnit.Addflour,andwhenwellmixedstirintothetomatoes.Add1/4teaspoonsodaandmoreseasoningifneeded.Cookfor10
minutes.
MissGraceSiewers,fromPagesfromOldSalemCookBooks,WinstonSalem,N.C.

Page51

LeekSoup
1bunchleeks
1largeonion
1potato
1clovegarlic
2tablespoonsbutter
2cupshotwater
1cupmilk
Saltandpeppertotaste
Cutleeks,onion,potato,andgarlicintosmallpiecescookinmeltedbutter,stirringconstantlyuntilwellcoated.Addhotwaterandsimmerslowly30minutes.Add
milk,partcreamforextrarichness.Seasonwithsaltandpepper.Reheatandserve.
Mrs.RobertL.Meyer,Jr.,fromTheAlexandriaWoman'sClubCookBook,Alexandria,Va.
QuickBorsch
Servessix
2No.303cansbeetsandjuice
2cansbeefconsomm(Campbell)
Saltandpeppertotaste
Sourcream
2tablespoonsvinegar
Pourthebeetjuiceintoaheavysaucepan.Runthebeetsthroughasieveorblenderaddbeetstothejuice.Addtheconsomm,salt,andpeppertotaste.Put1
tablespoonofsourcreamintothesouptureenaddthevinegarmixwell.Pourthehotsoupmixtureoverthis.Stirandservewithgenerousportionsofsourcream.
Mrs.LambertDavis,fromTheChapelHillCookBook,JuniorServiceLeague,ChapelHill,N.C.
BucksCountyBeanSoup
Serveseighttoten
1lb.driednavybeans
1hambonewithmeatonit
3qts.coldwater
1bayleaf
1teaspoongroundblackpepper
11lb.,12oz.cantomatoes
1largeonion,chopped
1/2greenpepper,chopped
1cupchoppedcelery
1mediumcarrot,cubed
Salttotaste
Choppedchivesandcroutonsforgarnish
Soakthebeansincoldwaterovernight.Inalargesoupkettle,placehambone,water,bayleaf,andpepper.Simmerthehamboneforabout2hours.Addthedrained
beansandsimmeruntilthebeansaretender.Addremaining

Page52

ingredients,exceptthegarnishings.Simmerfor1hour.Garnisheachsoupplatewithchoppedchivesandcroutons.
Mrs.PhillipH.Dougherty,Henderson,N.C.
HeartyBeefSoup
Servessixtoeight
Thisisagrandwintersoupaheartyonedishmeal.
6slicesbacon,chopped
1/2cupchoppedonion
11/2poundsgroundchuckbeef
11lb.,12oz.cantomatoeswithjuice
1101/4oz.canfrozenpotatosoup
1101/2oz.cancondensedbeefconsomm
2cupswater
3carrots(about2cups),sliced1/4inchthick
1cupchoppedcelerystalkwithsomemincedtenderceleryleaves
11/2teaspoonssalt
1/4cupcornstarch,blendedwithenoughcoldwatertomakesmoothpaste
1/2teaspoongroundblackpepper
1/2cupredwine
GratedParmesanorgratedCheddarcheesetotaste
Saltinecrackers
Inalargekettle,sautthebaconuntiltransparentaddtheonionandfryuntilgoldenbrown.Addthebeefandstirovermediumheatforabout5minutes,oruntilbeef
isbrowned.Addthenext7ingredients.
Bringtoaboilreduceheat.Coverkettleandsimmerfor40to50minutes,stirringoften.Blendcornstarchwithwateraddtosoup.Stirwell,andbringtoboilagain.
Addpepperandwine.Sprinklewiththecheese,andservehotwithsaltinecrackers.
PorterCowles,ChapelHill,N.C.
SpanishBeanSoupwithChorizo
(SpanishSausage)
Serveseight
1lb.Garbanzos(Spanishbeans)
1tablespoonsalt
Watertocover
1beefbone
1hambone
2qts.water
4ozs.whitebacon,cutfine
1onion,peeled,choppedfine
1lb.potatoes,peeled,diced
1pinchsaffron
1tablespoonsalt
1Chorizo(Spanishsausage),slicedintothinslices
SoaktheGarbanzosovernightwith1tablespoonofsaltandenoughcoldwatertocoverbeans.Whenreadytocook,drainthesaltedwaterfromthebeans.

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Putthebeans,beefbone,andhamboneintoalargesoupkettlecoverwiththe2quartsofwater.Boilslowlyfor45minutes.Frythebaconandonionstogetheradd
tothebeansandbones.Alsoatthistimeaddthepotatoes,saffron,and1tablespoonofsalt.Cookslowlyuntilthepotatoesaredone.Removefromthefire,andadd
thesausagewhichhasbeencutintothinslices.
TheColumbiaRestaurants,Tampa,Fla.
BlenderCurrySoup
ServesFour
ThisisfromaformerWhiteHousechef.
1/2cupmilk
1/2cupheavycream
1101/2oz.cancreamofchickensoup,undiluted
1heapingtablespoonshreddedcoconut
1/4rawapple,peeledandcored
1/2teaspoonsalt
1/2teaspoonmace
1teaspooncurrypowder
1cupcrushedice
Placeallingredientsexcepticeinblendercontainercoverandrunonspeed4(orlow)untilsmooth.Addtheiceandrunonspeed7(orhigh)untiliceisliquified.
Servecold.
RenVerdon,CulinaryConsultantforHamiltonBeach,contributedbyMissMarthaS.Bailey,NewYork,N.Y.
FrenchOnionSoupwithCheese
Serveseight
2cupsslicedonions
2tablespoonsbutter
1tablespoonflour
2qts.richbeefstock
1teaspoonsalt
Pepper
1/2cupfreshlygratedParmesanorSwisscheese
ToastedFrenchbread
Placeonionsandbutterinsaucepanandcookslowlyuntilgoldenbrown.Addflourmixandcookafewminutes.Addthestockandsaltandpepper.Pourinto
earthenwarecasserolesprinkleonithalfthecheesefloattoastedslicesofbreadontop,andsprinklewithremainderofthecheese.Placeinhotovenuntilcheesehas
meltedandbrowned.Itisimportanttousefreshlygratedcheesebecauseitmeltsonthesoupingreatglobsinsteadofcloudingthesouplikepowderedcheese.(Try
Gruyrecheese.)
MissClaraBondAnderson,Burlington,N.C.,andNewYork,N.Y.

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CreamofCurrySoup
Servesfour
Thisisawarmweathersoup.
4cupsmilk
2eggyolks,wellbeaten
Salt,peppertotaste
2tablespoonscurrypowder
Gratedcoconut
Heatmilkindoubleboiler.Beatwelltheyolksofeggs,andpourhotmilkoverthembeatagain.Cookindoubleboileruntilslightlythick.Addsalt,pepper,andcurry
powder.Coolsetinrefrigeratoruntilverycold.Serveincupsgarnishedwithbitofgratedcoconut.
GretchenVanBurenWhite,fromWhat'sCookin'?,CorpusChristi,Tex.
Gazpacho
(aLaMexicana)
Servesfour
1clovegarlic,chopped
1mediumsizecucumber,chopped(coarsepieces)
1mediumsizegreenpepper,chopped(coarsepieces)
4mediumsizetomatoes,chopped(coarsepieces),or1cupcannedtomatoes
2tablespoonsoliveoil
1scantteaspoonsalt
1teaspooncuminseeds
1teaspoonchilipowder
1dashcayennepepper
1/2cuptomatojuice
1cupsourcream
1/2cupmilk(ortomatojuice)
Finelychoppedchives,cucumber,greenpepper,andceleryforgarnish
Putallingredientsexceptthesourcream,milk(or1/2cuptomatojuice),andgarnishingsinthecontainerofanelectricblenderblenduntilsmooth.Removetoabowl
andstirinthesourcreamwhichhasbeenthinnedbythemilkortomatojuice.Serveverycoldinsoupbowlsorglassfingerbowls.Garnishwithfreshchopped
vegetables.
Thismakesanexcellentlowcaloriesoupif,insteadofthesourcream,youuseyogurtorbuttermilk.
Mrs.ThomasF.Torrey,MadisonHeights,Va.
SopadeFrijoles(PintoBeanSoup)withTortillas
BeanSoup,madewiththefrijolorpintobean,isakintoblackbeanandsplitpeasoupbutisricherandhasmorebody.

Page55

Soak1lb.beans(enoughforaveragefamily)overnightdrain.Putontocookinplentyoffreshwater.Whenbeansaretender,putthemthroughasievetoobtaina
richbrownpure.Reheatpure(usestockthatbeanswerecookedintothinittodesiredconsistency).Whileitiscooking,make''tortillas"orpattiesofdriedbread
crumbs,gratedcheese,andbeatenegg.Moldintoballs,andfrythemquicklyinveryhotfat.Dropcheeseballsintosoupshortlybeforeserving.
Mrs.MatiStearnsA,fromLaCocinaMexicana,by"SallyAnn,"FoodEditor,ElPasoHeraldPost,ElPaso,Tex.
Mrs.Smith'sMushroomSoup
Servessix
1lb.mushrooms
4tablespoonsbutter
4cupsmilk
2teaspoonssalt
1/8teaspoonpepper
Whippedcream
Paprika
Washmushroomsandputthroughfoodchopper.Meltbutterinfryingpanandaddgroundmushrooms.Cook10minutes.Heatmilkaddcookedmushrooms,salt,
andpepper.Beforeservingadd1tablespoonwhippedcreamtoeachplatesprinklewithpaprika.
Mrs.JamesW.Smith,fromHomeTriedRecipes,Americus,Ga.
CremeVichyssoise
Servessix
IrishpotatosoupishighlyrespectedintheSouththemostelegantisVichyssoise,acreampotatosouptobeservedhotorcold.
4leeksor3peeledmediumonions
21/2cupspotatoes,pared,diced
3cupsboilingwater
2cupschickenbroth,cannedmaybeused
1tablespoonbutterormargarine
2cupsmilk
1cupheavycream
2teaspoonssalt
1/4teaspoonpepper
2tablespoonsmincedchives
1/4teaspoonpaprika
Cuttheleeksandabout3inchesoftheirgreentopsintofinepieces.Cookwiththepotatoesinabout3cupsboilingwateruntilverytender.Drainthenpressthrough
afinestrainerintosaucepan.Addchickenbroth,butter,milk,

Page56

cream,salt,andpeppermixthoroughly.Reheattoblend.Servehotorverycold,garnishedwithchoppedchivesandpaprika.
DouschkaB.Wolff,fromTheCottonBlossomCookBook,Atlanta,Ga.
CreamofCornSoup
Servesfour
ThisrecipeisfromHardimont,SouthernestateofMr.andMrs.J.CrawfordBiggs.Originatedasaluncheondish,itmaybemadeinlargeorsmallquantities(allow1
cupofstrainedcorntoeachcupofcream)andrefrigeratedfordays.
2cupsyellowcorn,creamstyle
2cupsrichfreshcream,thick
1sliceonion
Cayenne,salt,andpeppertotaste
1tablespoonbutter
Mashcornthroughsieveorfoodpress.Addtocream,onion,andseasoningandputintotopofdoubleboiler.Simmeruntilonionistender,stirringconstantly.Just
beforeitisdone,addbutterandremoveonion.Iftoorich,thinwiththincream.
CondensedfromrecipebyMrs.J.CrawfordBiggs,Hardimont,Raleigh,N.C.
VirginiaPeanutSoup
Servesfifteen
PeanutsoupistoVirginiawhatwhitebeansoupistoBoston.CharlesHofer,matred'hteloftheHotelRoanoke,saysthissoupisafavoriteamongguests.
1/2cupbutter
1smallonion,diced
2stalkscelery,diced
3tablespoonsflour
2qts.chickenbroth
2cupspeanutbutter
1/3teaspooncelerysalt
1teaspoonsalt
1tablespoonlemonjuice
Groundpeanuts
Meltbutterincookingvessel,andaddonionandcelery.Sautfor5minutes,butdonotbrown.Addflourandmixwell.Addhotchickenbrothandcook1/2hour.
Removefromstovestrainandaddpeanutbutter,celerysalt,salt,andlemonjuice.Justbeforeserving,sprinklewithgroundpeanuts.
FredR.Brown,Chef,HotelRoanoke,Roanoke,Va.

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CreamofChestnutSoup
1lb.chestnuts,boiled,shelled
Water
1/2cupchoppedcelery
1teaspoonchoppedonion
2cupschickenstock
1sprigthyme
1crushedbayleaf
1crushedclove
1crushedallspice
1teaspoonpaprika
2tablespoonsflour
2tablespoonsbutter
1cupcream
1cupsweetmilk
Boilchestnutsabout1hourshell,andpoundthemtoafinepaste.Placeinasouppotandcoverwithwater.Addvegetables,chickenstock,andseasoning.Boil
togetheruntilceleryandonionaretenderthickenwiththeflourandbutterrubbedtoapaste.Atthelastmomentaddcreamandmilk.Letboiluponceandservevery
hotwithcheesestraws.[Italianchestnutsdoneedtobeboiledonlyabout30minutes.Almondsorcrushedpecansmaybesubstitutedforchestnuts,andseasonedto
taste.Almondsandpecansdonotneedspicesorhighlyseasonedherbs.M.B.]
FromTheLouisianaPlantationCookBook,byMrs.JamesE.Smitherman,Shreveport,La.
Gumbo
Gumbo,saysTheOriginalPicayuneCreoleCookBook,isnotanevolutionbutanoriginalCreoleconception,"somethingsuigenerisincookery,"peculiartoNew
Orleans.ThebasisorsecretofNewOrleansgumboisafilpowderintroducedbytheChoctawIndianslivingonthereservationonBayouLacombe,near
Mandeville,Louisiana.Madeofyoungsassafrasleaves(driedandpoundedonastonemortar,thenstrainedthroughahairsieve),thepowderwas"manufactured"by
theIndiansquawsandfirstbroughttotheFrenchMarkettobesoldalongwithsassafrasrootsformedicinalpurposes.TheearlyCreolesdiscoveredthatthepowder
hadadelicateflavoraswellasaglutinousqualityandbeganusingitinsoupsandstews.Theresultisthedeliciousgumboanditsnumerousoffspring.Okra,whichhas
asimilar"tacky''quality,issubstitutedinmanysectionsforfilpowder.Theuninitiatedshouldusefilpowdersparinglyandbecarefulnottoletthestewboilafterthe
powderhasbeenaddedoritwillbecomestringyandunfittoserve.
GumboFil,thebasicgumbo,ismadeofchicken,ham,andoysters.Beef,turkey,squirrel,andvarietiesofseafoodareused,aswellasvegetablesandcombinations.
Apieceofleanhamisusuallyusedwhenmeatorfowlistheprincipalmeat.

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GumboFile
Servessix
5to6lb.chicken
Saltandpepper
1largesliceham
1tablespoonlard
Chickenfat
3tablespoonsflour
1/2onion,choppedfine
1/2tomato,cutinsmallpieces
11/2qts.boilingwater
1bayleaf
3sprigsthyme,or1teaspoonpowderedthyme
Saltandpeppertotaste
Cayennetotaste
2doz.oystersandjuice
3sprigsparsley,chopped
2tablespoonsbutter
1tablespoonfilepowder
Cleanandcutthechickenintosmallpieces.Sprinklewithsaltandpepper.Cutthehaminsmallpieces.Putthelardandsomeofthechickenfatintoasaucepanor
soupkettleaddthehamandfryforabout5minutes.Removefromthefat,thenfrythechicken,browningitonbothsidesbutnotcookingit.Takechickenfromhot
fatasitbrowns.Addflourtohotfatandmakearoux(athickbrownsauce)bystirringconstantlytokeepfromburning.Letbrownaddtheonion,choppedfine,and
letbrowntoagoldencolor.Addtomatoandletcookforafewminutesaddtheboilingwatergradually,stirringwell.Addtheham,chicken,bayleaf,thyme(tiedwith
awhitethread),pepper,salt,andcayennetotaste.Setonaslowfireandcookuntilthemeatisalmosttenderthenaddoysters,whichhavebeenwashedincold
watertoremoveallparticlesofshell,theoysterwater,whichhasbeenstrained,thechoppedparsley,andbutter.Continuecookingforabout15minuteslonger.Add
thefilepowderslowly,stirringwell.Servewithsteamedriceandcrackers.
FromTheCreoleKitchenCookBook,byVirginiaCooper,NewOrleans,La.
GlenwoodPlantationOyster,Shrimp,andCrabGumbo
Serveseighttoten
ThisGumbocontainsthe3principalseafoodsusedinCreoleGumbookrasubstitutesforfil.
2onions
6freshtomatoes
1podredpepper
1sprigparsley
1sprigthyme
2cupsfreshokra
1sliceham
1tablespoonlard
2doz.oysters
1lb.shrimp(scalded,peeled,cleaned)
1/2doz.crabs(scalded,cleaned,cutinhalf)
1bayleaf
3qts.water
Salt,pepper

Page59

Choponionsfinepeeltomatoeschopandsavejuice.Chopredpepper,parsley,andthyme.Washokrastemandslicethincuthaminsquares.
Putlardtomeltinasouppotaddchoppedonions,ham,andtheslicedokra.Whenwellbrowned,addtomatoeswithjuicecookuntiltender.Thenaddoysters,
shrimp,andcrabs(whichhavebeenprepared).Addredpepper,bayleaf,parsley,andthyme.Wheneverythingiswellfriedandbrowned,add3quartsofwater.Let
simmergently1hourorlonger.Seasontotastewithsaltandpepper.Servewithcookedrice.
Mrs.EdwardP.Munson,GlenwoodPlantationHouse,Napoleonville,La.
Mrs.Hudson'sLouisianaGumbo
Servessixteentoeighteen
1largehen(about6lbs.),cutintopiecesasforfrying
5lbs.okra,slicedhorizontally,about1/2inchthick
Fatforfryingchickenandokra(shortening)
3mediumsizeonions,sliced
2No.2canstomatoes
1large,or2smallpodsofhotredpepper
1tablespoonWorcestershiresauce
Saltandpeppertotaste
4cupswater
Cookedricetoservewithgumbo(1/2cupcookedriceforeachserving,moreifdesired)
Frythechickeninalargeheavyskilletindeepfat(350degrees)longenoughtobrownallsides.Drainoffpartofthegrease,leavingenoughtofrytheokraabout
1/2inch.Frytheokrauntilbrowned.Addmoregreaseifallokracannotbefriedatonetime.Drainokra.Combinechickenandokrainalargekettle(preferablyan
ironpot).Addallotheringredientsexcepttherice.Bringtoboil,andreduceheattolowcoverthepot,andsimmerslowlyuntilthechickenslipsfromthebones
removethebones.Continuetosimmeruntilchickenismixedinsmallbitsthroughthegumbo,about31/2to4hours.Stirthegumbooften,addingextraboilingwater
ifmixturebecomestoothick.Thiswillmakeabout4quarts.
Servehotwithamoundofriceinthemiddleofeachsoupbowl.
Thisgumboimprovesinflavorifservedthesecondday.Freezeanyleftover.
Mrs.ManningHudson,NewAlbany,Miss.

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GumboGouter
(OldCreoleRecipe)
Servessix
1largeeggplant,peeled,cutintohunks
3greenbellpeppers,seeded,cutintopieces
1/2lb.okra,podscutintohalves
2largeonions,peeled,chopped
1clovegarlic,minced
1roundedtablespoonshortening(lardorvegetableshortening,orbutter)
11lb.cantomatoes
1/2teaspoonsugar
Saltandcayennepeppertotaste
1lb.cookedshrimp,optional
Cookedrice
Preparethevegetables.Puttheshorteningintoalargeheavysaucepanheatuntilmelted.Addthevegetables,tomatoes,sugar,salt,andpepper.Covertightlyandlet
simmeroverlowheatfor11/2hours,stirringoftentokeepitfromscorching.Serveovercookedrice,or,5minutesbeforeserving,stirintheshrimp.Reheat.
FromNewOrleansRecipes,byMaryMooreBremer
ShrimpMullBlytheIsland
Serveseighttoten
2qts.water
2No.2canstomatoes
1wholelemon,sliced
1cantomatosoup
2clovesgarlic,sliced
1cupdicedbacon
1cupchoppedonions
1/2cupbutter
1cupchoppedcelery
1teaspoonceleryseed
15dropsTabasco
114oz.bottletomatocatchup
2tablespoonsWorcestershiresauce
1/4teaspoonallspice
1/4teaspooncurrypowder
5lbs.raw,peeledshrimp
1cupsherry
1/2cupbutter
Crackercrumbs
Putwater,tomatoes,lemon,tomatosoup,andgarlicintoaheavystewingkettle.Inafryingpan,brownthebaconandonionsinthebutter.Addtothemixtureinthe
kettle.Addcelery,celeryseed,Tabasco,catchup,Worcestershire,allspice,andcurrypowder.Simmerfor2hours.Addshrimpcookgently1houraddsherryand
butter,andthickenwithcrackercrumbs.Servewithflakycookedrice.[Forriceseep.284.]
JudgeE.C.Butts,fromCoastalCookery,St.SimonsIsland,Ga.

Page61

JambalayaLafitte
Servessix
Jambalaya(oftenspelledJambalayah)isastewwithorwithoutseafoodinit.Thiscontainsseafoodaswellasthebasicingredients.
1tablespoonbacondrippings
1/2cupchoppedonions
1tablespoonflour
1/2lb.ham(raworcooked),chopped
1/2lb.linksausages(littlebreakfastsausages),skinned
1lb.rawshrimp,peeledanddeveined
1/2cuppeeledandchoppedtomatoes
1clovegarlic,mashed
2cupschickenbroth
1mediumsizedpepper,chopped
1smallpodredpepper,seededandchopped
1tablespoonchoppedparsley
1/2teaspoonchoppedthyme
3/4cuprawrice
Saltandpeppertotaste
1doz.rawoysters,drained,patteddry
Heatthebacondrippingsinaheavykettle(withtop).Addtheonion.Whentheonionhasbrownedslightly,addtheflourstiruntilbrownedslightly.Addtheham,
sausages,shrimp,andtomatoes.Letsimmerinthecoveredkettlefor1/2houraddthegarlic,broth,greenpepper,redpepper,parsley,andthyme.Washtherice
addtherice,andseasontotastewithsaltandpepper.Coverandcookslowlyuntilriceisdonebutnotgummy.Addtheoystersandcook2to3minuteslonger.
Thisdish,servedwithagreensalad,makesawholemeal.
Mrs.ThomasF.Torrey,MadisonHeights,Va.
CaptainRassmussen'sClamChowder,WilliamsburgInn
Serveseight
CaptainRassmussenwasthekeeperoftheSt.AugustineLighthouseduringtheearlypartofthiscentury.HebecamefamousintheSt.Augustineregionforhisclam
chowder,whichheservedinasmallrestaurantatthefootofthelighthouse.ThisishischowderasservedatWilliamsburgInn.

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1qt.clammeat(around5dozenclams)
2qts.boilingwater
1/4lb.whitebacon
3/4cupbutter
1stalkcelery
11/2lbs.onions
11/4lbs.potatoes
1smallgreenpepper
21/2cupstomatoes
1/4teaspoondrythyme
1/4tablespoonmixedspices,groundfine
Salttotaste
1/2smallbottleLea&PerrinsWorcestershiresauce
Choppedparsley
1tablespoonsherry,optional
Allowclamstoremaininshellsunopened.Placeincolanderandwashthoroughly.Placeinboilerandaddthe1/2gal.boilingwater.Simmeronlowfireuntiltheclams
aretender.Removefromthefireandstrain,butretainstrainedstock.Removeclamsfromshells.Grindclamsfineandaddtostock.Placeonalowflameandcontinue
tocookslowly.Dicethewhitebaconandletitfryuntilcrisp.Strainoffthefatfromthebaconanddonotusethemeatparts.Addbuttertothebaconfat.Tothisfat
addthecelery,onions,potatoes,pepper,andtomatoeswhichhaveallbeenputthroughthefoodchopper.Addclamsandstock,thyme,groundspices,andsaltto
taste.AddhalfofthecontentsofasmallbottleofLea&PerrinsWorcestershiresauce.Letcookonaslowfire,stirringveryoftenforanhour.Removefromfireand
finishwithchoppedparsley.Onetablespoonofsherrymaybeaddedjustbeforeservingifdesired.
Specialpermission,JohnD.Green,VicePresident,WilliamsburgRestoration,Inc.Williamsburg,Va.
Bouillabaisse
AfterhavingeatentheBouillabaisseofParis,Thackeraywasinspiredtowritehisfamous"BalladofBouillabaisse."LaterwhenintroducedtothedishasmadeinNew
Orleanshecoinedthemuchquotedtribute:"InNewOrleansyoucaneataBouillabaisse,thelikeofwhichwasnevereateninMarseillesorParis."ThePicayune
CreoleCookBookoffersthefollowingremarksconcerningit:"Thereason[forThackeray'spraise]isclear,forinthoseoldFrenchcitiestheBouillabaisseismade
fromthefishofthewatersoftheMediterraneansea,notablytheSturgeonandPerchcombined,whileinNewOrleansitismadefromthosematchlessfishoftheGulf
ofMexico,theRedSnapperandtheRedfish.ItwillbenoticedthatittakestwokindsoffishtomakeaBouillabaisse.ThefirstBouillabaissewasmadeinMarseilles,
andtheoldCreoletraditionisthatitwasthediscoveryoftwosailorfishermen,whoweredisputingastheysatinaschoonerastotheproperwayofcookinga
SturgeonandPerchcombined.BothessayedonesucceededinmakingadelightfuldishthatwouldhavegladdenedtheheartofanyoldFrenchbonvivant.Theother
failed.Thesuccessfuloneenthusiasticallyofferedtoteachhisfriend,andasthelatterwas

Page63

followinghisdirectionsexplicitly,andthefinishingtoucheswerebeinggiventothedish,theteacher,seeingthatthecriticalmomenthadcomewhenthefishmustbe
takenfromthefire,oritwouldbespoiledifcookedamomentlonger,criedout,bringingdownhishandemphatically:'EtquandcacommenceabouillerBaisse!'
Hencethename'Bouillabaisse,'whichwasgiventothedishfromthatmoment..."
Itismadeasfollows:
Headofredsnapper
11/2qts.water
1onion,sliced
Herbbouquet(thyme,bayleaf,parsley)
6slicesredfish
6slicesredsnapper
Salt,pepper
3sprigsthyme
3sprigsparsley
3bayleaves
3clovesgarlic
6allspice
2tablespoonsoliveoil
2onions,choppedfine
1/2bottlewhitewine
6largefreshtomatoes,or1/2cantomatoes
1/2lemon,slicedthin
Salt,pepper,andcayennetotaste
1goodpinchsaffron
Butteredtoast
"FirstcutofftheheadoftheRedSnapperandboilitinaboutoneandahalfquartsofwater,soastomakeafishstock.Putoneslicedonionandanherbbouquet
consistingofthyme,bayleafandparsley,intothewater.Whenreducedtoonepint,takeouttheheadofthefishandthebouquetandstrainthewaterandsetitaside
foruselateron.
"TakethesixslicesofRedfishandthesixslicesofRedSnapper(ofequalsizes)andrubwellwithsaltandpepper.Mincethethreesprigsofthyme,threesprigsof
parsley,threebayleavesandthreeclovesofgarlic,very,veryfine,andtakeallsixallspiceandgrindthemveryfine,andmixthoroughlywiththemincedherbsand
garlic.Thentakeeachsliceoffishandrubwellwiththismixtureuntileveryportionispermeatedbytheherbs,spicesandgarlic.Theymustbe,asitwere,soakedinto
theflesh,ifyouwouldachievethesuccessofthisdish.Taketwotablespoonsoffineoliveoilandputintoaverylargepan,largeenoughsothateachpieceoffishwill
notoverlaptheother.Choptwoonionsveryfineandaddthemtotheheatingoil.Laythefishslicebysliceinthepanandcover,andletthemsmotherforaboutten
minutes,turningonceoversothateachslicemaycookpartly.Thentakethefishoutofthepanandplaceslicesonadish.Pourahalfbottleofwhitewineintothepan
andstirwell.Addahalfcanoftomatoes(orsixlargefreshonesslicedfine)andletthemboilwell.Addahalflemon,cutintoverythinslices,andpouroverapintof
theliquorinwhichtheheadofthesnapperwasboiled.Seasonwelltotastewithsalt,pepperandadashofcayenne.Letitboiluntilverystrongandreducedtoalmost
onehalfthenlaythefish,slicebyslice,apartonefromtheother,inthepan,andletboilfiveminutes.Inthemeantimehavepreparedonegoodpinchofsaffron,
chopped

Page64

veryfine.Setitinasmalldeepdishandaddalittleofthesauceinwhichthefishisboilingtodissolvewell.Whenwellmelted,andwhenthefishhasbeenjustfive
minutesinthepan,spreadthesaffronoverthetopofthefish.Takeoutofthepan,layeachsliceontoast,whichhasbeenfriedinbutterpourthesauceoverand
servehotimmediately.YouwillhaveadishthatLuculluswouldhaveenvied."
FromTheOriginalPicayuneCreoleCookBook,TheTimesPicayunePublishingCompany,NewOrleans,La.
PineBarkStew
PineBarkStew,afishstewwithadarkbrowncolorandpungentflavor,isaSouthCarolinaPeeDeeRiverdishprovokingcontroversialtalesastotheoriginofits
nameandthemethodofmakingit.Somesourcesstatethatthestewderivesitsnamefromthechocolatelikecolorsimilartopinebarkothers,fromthepinebark
usedtokindletheopenfireoverwhichthestewiscooked.FromThePeeDeePepperPot,Darlington,SouthCarolina,isathirdexplanation:
"SinceseasoningswereunobtainableduringRevolutionaryWardays,thetendersmallrootsofthePinetree(foundbydiggingabout20feetfromthetrunkofthetree)
wereusedforflavoring(thestew).Withhomemadeketchupasabase,theonlyotherseasoningwasredpepper."
Recipesforthestewcallforredbreast,bluebream,bassortrout,orsaltwaterfishsuchassheepshead.Fishandonionwithtomatoesandhighseasoningsformthe
usualbase,butIrishpotatoesareoftenadded.
DarlingtonCounty'sPineBarkStew
Serveseight
1lb.fatback
21/2lbs.onions
3canstomatosoup
1largebottletomatocatchup
3tomatosoupcansofwater
1tablespoonWorcestershiresauce
1tablespoonsalt
1tablespoonblackpepper
1/2tablespoonredpepper
6lbs.fish(beforedressed)
2lbs.rice,cookedseparately
Cutthefatbackintosmallpiecesandcookina10quartvesseluntilwelldone(untilfatiscookedout).Removethemeataddchoppedonionstothefatandcook
thoroughly.Thenaddthetomatosoup,catchup,water,andseasonings.Bringtoagoodboilandtasteforseasoning.Ifpossible,usesmallwholepanfishoranyfirm
fish(suchastrout)cutintopieces.Dropthefishintomixtureandallowtoboilonslowfirefor30minutes.Donotstirafteraddingfish,butthepotmaybeliftedand
whirledgentlytokeepstewfromstickingtothebottom

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orscorching.Removeandallowtocoolslightly.Serveprepared(dry)riceoneachplate,deepdishpreferred,withsouppouredon.Allow1fish(ifwholefishare
used)withbreadforeachserving.Ifextrahelpingsaredesired,watercanbeaddedwhilecooking.Reduceto1/2proportionsfor4people.(2or3extraservings
maybeadded.)
Mrs.B.W.Johnson,fromThePeeDeePepperPot,Darlington,S.C.
UncleJimLooney'sKentuckyBurgoo
Servessixty
KentuckyBurgoo,introducedinKentuckyaround1810byColonelGusJaubert,issaidtobeaversionofaFrenchstewoncemadeinironcauldronsandservedto
thecrewsofFrenchsailingvessels.CissyGregg,homeconsultantfortheCourierJournal,hascondensedthisrecipefromonesaidtohavebeenUncleJim
Looney'sthe"BurgooMaster,"ofLexington,Kentucky,whoinheritedthe"mantle"fromColonelJaubert.Theoriginalrecipecallsfor"800lbs.ofleanbeefwithno
bonesorfatattached,onedozensquirrelsforeach100gallonsiftheyareinseasonand240poundsoffathensorroosters,besidespotatoes,cabbage,tomatoes,
carrotsandothervegetables."EnlargingonBurgoo,Mrs.Greggsaysinpart:
'ThebesthistorianofKentuckyBurgoowasSamW.Severance,whowrotefortheCourierJournalsomeyearsbackunderthepseudonymof'TheBurgoo
Master.'HesaysthatBurgoodatesbacktoBiblicaltimesandisactuallywhatEsausoldhisbirthrightforamessofpottage."
2lbs.porkshank
2lbs.vealshank
2lbs.beefshank
2lbs.breastlamb
14lb.hen
8qts.water
11/2lbs.Irishpotatoes
11/2lbs.onions
1bunchcarrots
2greenpeppers
2cupschoppedcabbage
1qt.tomatopuree
2cupswholecorn,freshorcanned
2podsredpepper
2cupsdicedokra
2cupslimabeans
1cupdicedcelery
Saltandcayennetotaste,Tabasco,A1Sauce,Worcestershiresaucetotaste,sinceitshouldbehighlyseasoned
Choppedparsley
Putallthemeatintocoldwaterandbringslowlytoaboil.Simmeruntilmeatistenderenoughtofallfromthebones.Liftmeatoutofstock.Coolandchopupmeat,
removingthebones.Parepotatoesandonionsdice.Returnmeattostockaddpotatoes,onions,andallothervegetables.Allowtosimmeralonguntilthick.(Burgoo
shouldbeverythick,butstillsoupy.)Seasonalongbutnot

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toomuchuntilitisalmostdone.Asstewsimmersdown,theseasoningwillbecomemorepronounced.Addchoppedparsleyjustbeforestewistakenup.Stir
frequentlywithalonghandledwoodenpaddleorspoonduringthefirstpartofthecookingandalmostconstantlyafteritthickens.
Thisismadeina4gallonwaterbathkettleandcookedapproximately10hours.Thecookingtimeisbrokeninhalfbycookingthemeatthefirstday,adding
vegetables,andcontinuingthesecondday.
[Mrs.Greggsuggeststhatabutterflourrouxmaybeaddedforthickening,butshehasnotfounditnecessary.M.B.]
CissyGregg,HomeConsultant,CourierJournal,Louisville,Ky.
Mrs.Durant'sBrunswickStew
Ninequarts
ForyearsDereeTaylorDuranthasmadethisBrunswickStewforherfamilyandfriends.Althoughthequantitymaybecut,Mrs.Durantwarnsthatitisdifficultto
includealllistedingredientsinasmallstew.
1hen
2lbs.stewbeef
(2squirrelsand2lbs.vealareexcellentadditions)
1qt.greenbutterbeans(limas)
1lb.tenderokra
4mediumsizeonions
11/2doz.earscorn
1/2pk.Irishpotatoes
1largebunchcelery
1qt.cantomatoes,or3lbs.freshtomatoes
1cuprealbutter
2tablespoonssalt
1/2cuptomatocatchup
1cupvinegar
11/2cupssugar(right)
1teaspoonblackpepper
Goodpinchcayenne(1/4teaspoon)
1tablespoonpreparedmustard
Putallthemeatsintoalargepotwithenoughcoldwatertocover.Cookuntiltenderandthemeatfallsfromthebones.Whilethemeatiscooking,preparethe
vegetables.
Removemeatfrombroth,andsetasidetocool.Tothebrothaddvegetables.(Celery,onions,andokrashouldbewellcut.)Addbutterand2tablespoonssalt.Cook
untiltenderthenaddthemeatwhichhasbeentakenfromthebonesandpulledorcutintolittlepieces.Stirconstantlyfromthebottomofthepot,orthestewwillstick
andscorch.Ifthereisnotenoughbrothtocoverandcookvegetables,watermaybeadded.Aftermixturesofmeatandvegetableshavebeenblended,cooktoa
thickmush.Addseasoning,cookfor5minutes,removefromfire.
Mrs.R.P.Durant,Burlington,N.C.

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BrunswickStewforSix
Servessixgenerously
3tablespoonsbacondrippings
14to5lb.stewinghen(aniceplumpone),disjointed
Saltandpepper
2cupswater
1No.2cantomatoes
3onions,sliced
1/2teaspoonsugar
1/2cupwhitewine
2cupsfreshsmalllimabeans,or110oz.packagefrozen
112oz.cannibletcorn,or2cupsfreshcutoffthecob
1cuptoastedbreadcrumbs
Salt,pepper,andcayennetotaste
1tablespoonbutter,optional
Heatthebacondrippingsinadeepheavyskillet.Rubthepiecesofchickenwellwithsaltandpepper.Lightlybrownthechickeninthefat,turningtobrownallsides.
Addthewater,tomatoes,onions,sugar,andwine.Coverandsimmerthechickenoverlowheatuntilthechickenistender(about11/2to2hours).Removethe
chickenandpullmeatfromthebones.Returnthechickenmeattotheskillet.Addthelimasandcookuntiltheyarebeginningtogettender.Addthecornandcookfor
20minutes,oruntilcornistender.Addthebreadcrumbsseasontotastewiththesaltandpeppers.Ifthechickenisnotfat,addthebutterforricherflavor.This
tastesbestifmadethedaybeforeandreheated.Thesecretofthisstewistofollowthedirectionsaccurately.
Mrs.ViolaNeeseJohnson,Burlington,N.C.
ChickenStewDunbar,withDumplings
Servessix
1broilingchicken
Watertocover(boiling)
1/2tablespoonsalt
1/4teaspoonpepper
2tablespoonsbutter
1bayleaf
Dresscleanandcutupfowl.Putinstewpanwithboilingwaterandsimmerslowlyuntiltender.Whennearlydone,addremainderofingredients.Servewiththe
followingdumplings.
Dumplings
3cupsflour
1teaspoonsalt
1teaspoonsugar
2eggs
1tablespoonlard
1cupmilk

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Siftdryingredientscutinlard.Beateggsintomilkmixallwell.Dropbyspoonfulsintostew.Coverandletcookabout1/2hour.Servearoundchicken.
Mrs.EdwinFendig,fromCoastalCookery,St.SimonsIsland,Ga.
LambStewwithMushroomDumplings
Servessix
3lbs.forequarteroflamb,cutinpieces
Seasonedflour
1/2slicedonion
Fat
3carrots
5cupsboilingwater
2tablespoonschoppedparsley
Rolllambinseasonedflourbrownwithonionsinhotfatinkettle.Addcarrotsandboilingwatersimmerslowlyabout2hours.Makemushroomdumplingsasbelow.
Removestewtohotplattersurroundwithdumplings,andsprinklewithparsley.
MushroomDumplings
1cupflour
2teaspoonsRoyalbakingpowder
1/2teaspoonsalt
1/2cupcondensedmushroomsoup
Watertomakesoftdough
Siftdryingredientsaddsoupandwatertomakeasoftdough.Dropbyspoonfulsintoboilingstewcovertightlyandcook10minuteswithoutraisingcover.
FromRecipesTestedandTried,byAnneYoungWhiteandNolaNanceOliver,Natchez,Miss.
GuineaStew
Serveseighttoten
1guinea
1canwholegraincorn
1cantomatoes
1choppedonion
3smallIrishpotatoes,diced
1smallredpepper
2tablespoonsbutter
Salttotaste
Cookguineauntilwelldoneremoveallbonesandskincutupmeat.Addvegetablesandseasoningandcookuntilthick.Servehot.
FromLadyJo'sSouthernRecipes,byLadyJoKirbyBeals,Texarkana,Ark.,Tex.

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Mrs.Williamson'sTurkeyHash
Servesthirty
ThelateMrs.Williamsonwaswidelyknownforher''OldSouth"breakfasts.Thepicedersistancewasturkeyhashmadefromawholeroastedturkey.Alongwith
this,sheservedbroiledgrapefruitorfruitjuices,hominygritswithbutter,eggslachafingdish,littlesausagecakes,beatenbiscuits,andcoffee.Topreparetheturkey:
115lb.(dressedweight)cold,brownroastedturkey
Watertocover
Leavesofastalkofcelery
1onion
Salt
1smallloafbread
1heapingteaspoonblackpepper
11/2tablespoonspoultryseasoning
2or3cupschoppedcelerystalks
1largeonion,chopped
Salttotaste
2tablespoonsbutter
Putallturkeymeatintoalargebowl.Breakupalloftheturkeybonesplaceinadeeppot(economycookersize)coverwithcoldortepidwater,andsimmerfor2
or3hours,oruntilthestockhasstrengthandflavor.Addceleryleavesandonion.Stiroccasionally,andaddalittlesalt.Whilestockisbrewing,cutupallthemeat
(nottoosmall)includingtheskin,butlittlefat,discardingallsharpbonesandcartilage.
Iffowlwasroastedwithoutanystuffing,crumblethebread,andtoastlightlyinamoderateovenwiththepepper,poultryseasoning,celery,onion,andsalt.Moisten
theseasonedcrumbswithturkeystockandletstand.(Celeryseedmaybesubstitutedforcelery.)
Whentheessenceofboneshasbeenabsorbedinthecookingstock,strainreturntolargepotandpourinthecutmeat.Stiroccasionallyforblending,andsimmer(do
notboilfuriouslyatanytime)forabout1hourormorethenpourintheseasonedcrumbsandstiroftentopreventstickingorburning.Cookforatleast1/2hour
longer.Ifhashismadethenightbeforeforbreakfast,itisallthebetterforripening.Inthemorning,reheatjusttoboilingpointthenadd2tablespoonsbutter.Serveon
roundsoftoastorwithhotwafflesorpancakesmadeofflourormeal.
Mrs.FinleyL.Williamson,fromSouptoNuts,Burlington,N.C.

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4
Salads
Althoughofdoubtfulparentage,theSouthernsaladhasalonganddistinguishedancestry.InHelenBullock'sTheWilliamsburgArtofCookery(Colonial
Williamsburg)arerecipesforanoystersaladandseveralsaladdressings.ThefirstgreensaladbowlinColonialVirginiaappearstobetheonedescribedin
Mrs.MaryRandolph'srecipeinTheVirginiaHousewife,1831.Thisisacombinationofgreens,"dressed"inamodernmannerwithatarragonvinegar
dressing.
Todayalmostallvegetables,fruits,meats,seafoods,game,andpoultryareservedassalads.Theessentialsaretohavethevegetablescrispandcold
(wrappingthemindamptowelsandrefrigeratingthemmakesthemcrisp),havecompatiblemixtures,andblendthemwithagooddressing.Thedressing
"makes"thesalad.
Hereareafewsuggestionsforsalad(orotherdishes)garnishings:
1.Tocurlceleryandcarrotscutdownthroughthescrapedcelerystalk,orthecarrot,dividingitintothinstripstowithinaboutahalfinchofthesmall
end.Thestripsshouldbeabout4incheslong.Dropintoicewaterandletstayuntilcurled.Takeoutdraincarefullyandstoreinicebox.
2.Tomakelittlecarrotflowersgroovethewholepeeledcarrotbyscrapingdownthesideswiththetinesofaforkorwithpointofscissors.Cutcrosswise
intothinrings.Letstayinicewateruntileachringcurlslikeaflowerpetal.
3.Fortheradishroseselectfirm,crispradisheswithroselikeform.Beginatthetipoftheradishandcutdownthroughtheredskinandintothewhite
meat,leavingabout1/8ofaninchofthebaseuncut.Withasharpknifepoint,separatetheskinfromthewhiteinsidemeatandplaceradishinicewater.
Theouterskinwillcurlbacklikearose.Littlespringonionsarepreparedinthesamemanner.Atthebaseofeachrose,cutanincisionandslipinrose
leaves,sprigsofparsley,orevergreen.
4.Forlittlestuffedbeetsboilorbuycanned,smallmarblesizedbeets,orcutlargebeetsintosmallballswithmelonballcutter.Marinatebeets12hoursin
vinegarseasonedwithpicklingspices(mixed),salt,pepper,andsugartotaste.

Page71

Removedrainstickintoeachbeetawholeblanchedalmond,orscoopoutatinyballandplacepearlonioninbeet.Theseareexcellentstuffedwithcrab
meatoranyseafoodormeatsalad.
ThelmaHazard'sStuffedTomato
Serveseight
Firmripetomatoes,peeled,cored
23oz.pkgs.creamcheese
1/2cucumber,grated
Fewdropsonionjuice
2teaspoonsmincedparsley
Salt,paprika
1/2cupheavycream,whipped
3/4cupmayonnaise
Mixcreamcheese,cucumber,onionjuice,mincedparsley,andseasonings.Tosswith3tablespoonsmayonnaise.Stufftomatoeswiththismixture,andtopwith
dressingmadefromwhippedcreamand1/2cupmayonnaise.Serveonlettuce.
Mrs.W.H.Hazard,HawRiver,N.C.,fromSouptoNuts,Burlington,N.C.
VARIATIONS:(1)Stufftomatoeswithchickensaladgarnishwitholivesandmayonnaise.(2)Combinecorn,boiledandcutoffthecob,withdicedcucumberand
choppedhardboiledegg.Servewithmayonnaise.(3)Combineceleryanddicedbroiledsweetbreadsandchoppedeggs,mixedwithmayonnaise.(4)Stufftomato
withcaviarseasonedwithlemonjuicegarnishwithsievedboiledyolkandwhiteofegg.
MoldedRoquefortCheeseSalad
Servessix
23oz.pkgs.creamcheese
1smallpkg.Roquefortcheese(3to4oz.)
3/4cupmilk
1envelopeunflavoredgelatin
3tablespoonscoldwater
1/2teaspoonsalt
1tablespoonlemonjuice
1/2cupchoppedpecans
Alittlegreencoloring
1/2cupheavycream,whipped
Blendcheesestogetheruntilsoft.Addmilkandmixwell.Softengelatinincoldwaterandmeltoverhotwater.Addtocheesemixture.Addsalt,lemonjuice,nuts,and
foodcoloring.Foldinwhippedcream.Turnintomoldsandchilluntilfirm.Serveoncrisplettuce.Garnishwithradishrosesorcucumberslices,ifdesired.
Mrs.R.T.Grinalds,Macon,Ga.

Page72

MoldedCucumberCheeseSalad
Servesfourtosix
1cupcottagecheese
1/2cupcreamcheese
1teaspoonsugar
1/2teaspoonsalt
1tablespoonchoppedchivesorchoppedspringonions,orboth
1cupcucumberpulp,juicereserved
1tablespoontarragonvinegar
1envelopeplaingelatin
Whiteandcayennepepper
Paprika
Beattogetherthecheeses(useallcottagecheeseifpreferred),addsugarandsalt,stirinchivesoronion.Peelandgrateenoughcucumberstomakethepulp.
Combinethejuicewithvinegarandsoakthegelatininmixture.Heatgelatinoverhotwateruntilthoroughlydissolved.Addgelatintocheesemixtureandblendwell.
Seasonwithwhitepepperandapinchofcayenne.Pourintoa11/2pintmoldorindividualmolds.Serveonlettuceleaves.Garnishbysprinklingwithpaprikaand
mayonnaiseorsourcreamtopping.Slicedstuffedolivesandcrispsweetcucumberpicklesshouldaccompanythis.
Mrs.Broughton'sPerfectionSalad
Serveseight
2tablespoonsgelatin
1/2cupcoldwater
1/2cupmildvinegar
Juice1lemon
2cupsboilingwater
1/2cupsugar
2teaspoonssalt
2cupscelery,cutinsmallpieces
1pimiento,finelycut
1cupfinelyshreddedcabbage
Soakthegelatinincoldwater5minutesaddvinegar,lemonjuice,boilingwater,sugar,andsalt.Strain,andwhenbeginningtoset,addremainingingredients.Turn
intoamoldandchill.Serveonlettuceleaveswithmayonnaisedressingorcutindiceandserveincasesmadeofredorgreenpeppersorthemixturemaybeservedin
moldslinedwithpimientos.Adeliciousaccompanimenttocoldslicedchickenorveal.Choppedgreenpeppersandgratedcarrotsmaybeadded.
Mrs.J.MelvilleBroughton,Raleigh,N.C.
EggsGelatin
Servesthree
EggsGelatinisaspecialFrenchluncheondishbroughtbackbyMrs.HoltfromParis.Itissimplya"softboiledegg"inclearaspic.Thesecretistoobtain,butnot
pass,theperfectstageoftheboiledegg.

Page73

6boiledeggs
2cupsbeef,oranytastybouillonorconsomm
1envelopeplaingelatinMayonnaiseseasonedwithherbstotaste
Boiltheeggs(gently)for5minutes,nolonger,noless!Plungethemintocoldwaterforfewminutespeelcarefullyandsetaside.Use1/4cupofthebouillontosoak
thegelatin.Heattheremainingbouillonandstirinthegelatintodissolve.Pourintoa1quartmoldor3smallones.Letsetuntilitbeginstostiffenplacetheeggsinthe
gelatin,andchilluntilfirm.Servewithmayonnaise.
Hardcookedeggsmaybestuffedandusedinthesamemanner.
LouiseMurrayHolt,Greensboro,N.C.
"Libmor's"SpanishBeanSalad
Servesfour
2cupscookedgreenlimabeans,freshorcanned,orfrozen
2teaspoonschoppedparsley
1clovegarlic,minced
Saladoil
1tablespoonvinegar
Saltandpeppertotaste
Tomatowedges
1Spanishonion,slicedthin
Paprika
Iffreshbeansareused,rinsethemincoldwaterimmediatelyaftercookingdraincannedbeansdraincookedfrozenbeansandrinseincoldwater.Mixthbeans,
parsleyaddgarlicwithafork.Graduallyaddsaladoiluntilbeansarcoatedaddvinegardropbydrop.ChillthoroughlyaddthesaltandpepperServeinasalad
bowlwithwedgesoftomatoaroundedgeofbowl.Garnishtowithonionringssprinklewithpaprika.
Mrs.RobertC.Moore,MapleWoodFarm,Graham,N.
GuspachaSalad
"Slicecucumbersverythin,alsoonionsandpeeltomatoesfillaglassdishwithalternatelayersofthismixturewithbreadcrumbs(stale)sprinkledovereachlayer.
CoverallwithFrenchdressingandgarnishwithlettuce,andserveicycold."
Col.Talbott,fromGayNinetiesCookBook,byF.Meredithan.AugustDietz,Jr.,Richmond,V,
GazpachoAspic
Servessixtoeight
112oz.canV8Juice
1envelopeplaingelatin
1/2can(101/2oz.can)beefconsomm

Page74

1teaspoonsugar
2tablespoonsmincedonion
1teaspoonmincedgreenpepper
1tablespoonWorcestershiresauce
1dashTabascosauce
1/2teaspoonangosturabitters
2tablespoonsgarlicwinevinegar
Vegetableoil
Slicedcucumbers
Inasaucepanpour1cupofV8juice.SoftenthegelatinintheremainingV8juice.AddtotheV8juiceinthesaucepanthebeefconsomm,sugar,onion,green
pepper,Worcestershire,Tabasco,andbitters.Bringtoaboiladdthesoftenedgelatinandstiruntilgelatinhasmelted.Removefromheataddthevinegar.Coatthe
insidesofindividualmolds(or11qt.mold)withvegetableoil,drainingoffexcessoil.Fillmolds3/4fullofaspic.Cool.Garnishthetopsofeachmoldwiththinslices
ofpeeledcucumber.Chilluntilset.Unmoldandserveonlettuceorwatercress.Servewithmayonnaiseorsaladdressing.
Mrs.RayGieger,Leesburg,Fla.
AspicwithVegetables
Servessixtoeight
A"builtin"dressingcomeswiththissalad.
4envelopesunflavoredgelatin
51/2cupschickenbroth,or51/2cupshotwatermixedwith5teaspoonsinstantchickenbouillon
1tablespoontomatopaste
2eggwhites,slightlybeaten
2eggshells,crushed
1/4cupredwine
2cupscookedgreenpeas(moreifdesired)
2cupscookedcarrots,sliced
1/2cupmayonnaiseorsaladdressing
Softenthegelatinin1cupofthechickenbroth,orbrothmadebydissolvingtheinstantbouillonin51/2cupsboilingwater.Combinetheremainingchickenbroth,
tomatopaste,eggwhites,eggshells,andsoftenedgelatininalargesaucepan.Bringtoboiling,stirringslowlywithawoodenspoonorwirewhisk.Whentheeggwhites
foamtothetop(catchingallparticlessotheaspicwillbecrystalclear),removepanfromtheheatandletsetundisturbedfor10minutes.Straintheaspicthrougha
dampcleanteatowelwhichhasbeenplacedinacolanderorstrainer.Lettheaspicdripintoalargebowl.Donotsqueezethetowel.Stirthewineintotheaspic.
Reserve1cupoftheliquidaspic.Dividethegreenpeasandcarrotsequallybetween6to8individualmolds(accordingtosizeofmold),placingthevegetablesin
layersinthemolds.Pouroveraspictofillthem3/4full.Mixthereservedcupofaspicwiththemayonnaise.Chilltheaspicuntilitbeginstoset.Spreadthe
mayonnaiseaspicoverthevegetableaspic,fillingthemolds.Unmoldonlettuce.Themayonnaisewillbeonthebottom.

Page75

NOTE:Ifdesired,pourathinlayerofaspicinflatpan.Choptogarnishbaseofmolds.
MaryLouiseCarrigan,Burlington,N.C.
AvocadoSalad
Theavocado,likeshrimpandtomato,appearsfrequentlyandinvarieddressinSouthernsalads.Oneofthesimplestwaystoserveitistopeel,slice,or
halvethefruitandmarinateitwithtartFrenchdressing.Lime,lemonjuice,andonionaddtothepiquancyofthedressingandbringouttherich,nutty
flavorofthemeat.Nuts,seafood,andcitrusfruitsareharmoniouswithavocado.Itisalsogoodinanaspicorstuffedwithshrimp,crabmeat,caviar,
chickensalad,vegetable,orfruitcombinations.Tossedwithgreensitissuperb.See"AvocadoDip(Guacamole)."
AvocadoMousse
Servessixteen
23oz.pkgs.lemonjello
2cupsboilingwater
1teaspoonsalt
Dashpepper
4tablespoonslemonjuice
1cupmayonnaise
1cupheavycream,whipped
2cupsmashedavocadepulp(3pears)
Dissolvejelloinboilingwater.Addsaltandpepper.Whencool,addlemonjuice.Whenreadytocongeal,foldinmayonnaise,cream,andpulp.Turnintowetmold
andplaceiniceboxtocongeal.
Mrs.PercyThomas,fromSouthernRecipes,Montgomery,Ala.
SourCreamPotatoSalad
Serveseight
4cupsdiced,cookedpotatoes
1/2cupdicedcucumbers
1teaspoonmincedonion
3/4teaspoonceleryseed
11/2teaspoonsalt
1/2teaspoonblackpepper
3hardboiledeggs
Tosspotatoes,cucumbers,onion,celeryseed,salt,andpeppertogether.Addthedicedwhitesofthehardboiledeggs.Mashthe3yolksoftheeggsandcombine
with:
11/2cupssourcream
1/2cupsharp,tartmayonnaise
1/2cupvinegar
1teaspoonpreparedmustard

Page76

Adddressingtopotatomixtureandtosslightly.Allowtostandinicebox15minutesbeforeservingoncrisplettuce.Ifthereisanyleftover,itisquiteasgoodthe
secondday.
Mrs.WilliamOliverSmith,Raleigh,N.C.
DifferentPotatoSalad
Boilpotatoesinjackets(allowonetoeachperson).Peelcutincubesmixwith:
Choppedcelery
Dicedcucumber
Mincedonions
Slicedradishes
Saltandpeppertotaste
Combinewithfollowingboileddressing:
BoiledDressingforSalad
3tablespoonssugar
1generoustablespoonflour
1teaspoonsalt
Pinchdrymustard
1/2cupvinegar
1/2cupwater
Buttersizeofwalnut
2eggs,wellbeaten
Mixdryingredientsaddliquids.Cookuntilthickenedaddbutter.Removefromstoveslowlyadd2wellbeateneggs.Returntostovecookuntileggshave
thickened.
Mrs.H.P.McKay,Onancock,Va.
OldFashionedCreamedPotatoSalad
Servesfourtosix
ThisisanearlyMississippirecipe.
6Irishpotatoes
Salt,pepper,andspicetotaste
1tablespoonbutter
2hardboiledeggs
2tablespoonsvinegar
Boilthepotatoesuntilverysoftpeelandmashthemwhilehot.Seasontotastewithsalt,pepper,andspice(nutmeg).Addthebutter.Boiltheeggshard.Takethe
yolksanddissolveinthe2tablespoonsofvinegar.Pourvinegarandeggmixtureoverthepotatoesandmixwell.Putthepotatoesonaplateandslicethewhitesofthe
eggsincirclesandplaceonthepotatoestogarnish.
LidieRoberts,PickensStation,Miss.

Page77

RobertPorterfield'sWaterCressSalad
Servestwo
RobertPorterfield,whogrowswatercressattheheadofaspringforthepurposeofmakingsalads,forsakesthetheatrewhenpossible,topursuehishobby
cooking.Thisishisfavoritesalad.
Onedoublehandfulofwatercress,readytobemixed.Justbeforeservingmakethefollowingdressing:
3tablespoonsgarlicvinegar
6tablespoonsoliveoil
1teaspoondrymustard
1/2teaspoonWorcestershiresauce
Pinchpaprika
Pinchblackpepper
2pinchesgarlicsalt
Pinchbrownsugar
1oz.cubeRoquefortcheese,brokenwithafork
AddRoquefortcheeseaftermixingotheringredients.Addmoreoilorvinegarifnecessary.Pourdressingoverwatercressinwoodenbowl.Tossanumberoftimes
andserveimmediately.
RobertPorterfield,Director,TheStateofVirginiaTheatre,Abingdon,Va.
Pat'sSummerSalad
Servesfour
Youmayaddtoorsubtractfromthevegetableswithoutseemingtodetractfromthetaste.
1/2headlettuce,shredded
1largetomato,dicedrathersmall
1/2greenpepper,gratedormincedfine
1smallonion,grated
1/2teaspoonceleryseed
1smallcarrot,grated
1cucumber,dicedsmall
1tablespoonmincedsweetpickle,breadandbutterpickle,ormincedmixedpickle
1/2bunchcelery,choppedfine
3hardboiledeggs
Mixtheabove,tossinglightlysoasnottocrushvegetables.Letstandiniceboxanhourormoresothatallflavorsblend.Besuretogratetheonionbecausethisgives
aspecialseasoning.Justbeforeserving,addonebyonethefollowingseasonings,sprinklingordribblingoverthetop:
1scantteaspoonsalt
1/4teaspoonblackpepper
1teaspoonsugar
1/4teaspoondrymustard
1tablespoonmayonnaise
2tablespoonsgarlicvinegar
2tablespoonsoliveorsaladoil
Lettuce
Hardboiledeggstogarnish

Page78

Whenallseasoningshavebeenadded,tosstomixserveinindividualwoodensaladbowls,garnishedbylettuceandslicedorhalvedhardboiledeggs.Ifgarlic
vinegarisnotavailable,rublargemixingbowlwithgarlicbeforepreparingvegetables.Warning:Thisistedioustoprepare,butworthit!
PatHolmes,Graham,N.C.
Drunkard'sDream
InNashvillethereisasocietyofmen,TheSocietyofAmateurChefs,whotakeprideintheircookeryandhavedevelopedanumberoforiginaldishes.Thefollowing
allinclusiveoriginalrecipewasgivenmebytheSocietywithexplicitstringsattachedTHECUPOFHAMGRAVYSERVEDOVERTHESALADMUSTBEPOUREDOVERTHEMOMENT
BEFORESERVING,THEGRAVYMUSTBEPIPINGHOT!Thissaladmaybemadeforalargeorasmallgroup.Thisrecipeisfor"alargeplatter"ofguests.
"Drunkard'sdreamiscomposedof,basically,shreddedleaflettuce,choppedradishes,choppedspringonions,diceddillpickles,andchoppedtomatoes,builtupona
largemeatplatterinalternatelayersandtoppedoffwithseveralslicesofcrispfriedbacon,overallofwhichispoured,justbeforeserving,onecupofredhamgravy,
hot."
A.C.Gibson,MenuDirector,NashvilleChapter,TheSocietyofAmateurChefs,Nashville,Tenn.
HotelIrvinCobbChef'sSaladBowl
ThislushcombinationofgreenvegetablesandmeatsistossedeitherwithThousandIslanddressingoraFrenchdressing.Tosstogetherchoppedlettuce,celery,green
peppers,radishes,tomatoes,parsley,andtopwithshreddedcheese,turkeymeat,anchovies,andbacon(crisp).Garnishthewholebowlwitholivesandpickles.
J.T.Theobald,Manager,TheHotelIrvinCobb,Paducah,Ky.
GreenGoddessSalad
ThisfamoussaladisservedoftenbyGeneralandMrs.CourtneyH.Hodges.
1cananchovies
2greenonions
1clovegarlic
1cupparsley
Anchovypaste
1cupstiffmayonnaise
Tarragonvinegar
Winevinegar
Mixedsaladgreensofallkinds

Page79

Chopanchovies,onions,garlic,andparsleyuntiltheyarealmostapasteaddanchovypaste,thenmayonnaiseseasonwithtarragonandwinevinegaruntilthe
consistencyisthatofthinmayonnaise.Putiniceboxuntilreadytoservethenpouroverbowlofmixedsaladgreens.Lightlytoss,asdressingmuststayongreensand
mustbeservedimmediately.
Mrs.CourtneyH.Hodges,SanAntonio,Tex.,fromWhat'sCookingonGovernorsIsland,GovernorsIsland,N.Y.
LilPhillips'''Western"SaladBowl
Servesfourtosix
LilPhillipsmakesnoclaimtotheprototypeforthisrecipethe(Western)CaesarBowlbutthisversionisacomplimenttothealreadyfamoussalad.
GarlicOilMakeAhead
2peeledclovesgarlic,cutinquarters
1/4cupsaladoroliveoil
Letgarlicstandinoilnotinrefrigeratorforseveralhours,orovernight.Thenremovegarlic.
CroutonsMakeAhead,Too
2cupsbreadcubes(about4slices)
Heatovento300degrees(slow).Meanwhile,cutbreadinto1/4inchcubes.Placeinshallowbakingpan,andtoast25to35minutes,oruntilgolden,turningoften
withafork.Cool.Ormakedaybeforeandstore,wrappedinwaxedpaper.
TheSaladGreens
2smallheadsromaineorlettuce
Washsaladgreensdrainanddrythoroughly(about2quarts).Chilluntilsaladtime.

Page80

TossingtheSalad
1/2cupgratedParmesancheese
1/4cupcrumbledbleucheese
Salttotaste
1/2teaspoonpepper
6tablespoonssaladoroliveoil
1rawegg
31/2tablespoonslemonjuice
1tablespoonWorcestershiresauce
Sprinklethecheeseoverthegreens.Thensprinkleonthesaltandpepper.Nextdrizzletheoiloverall.Withaflourish,droptheraweggontop.Nowpourlemon
juiceandWorcestershireontotheegg.Givethesaladagoodgentletossing.Forthefinishingtouch,pourthegarlicflavoredoiloverthecroutonsaddtothesaladand
tossjustabit.Servepronto,whilecroutonsarecrunchy.Ifyouwish,servethisasafirstcoursethat'stheWesternway.(TheSouthern,asasaladcourse.)
VARIATIONS:omitbleucheeseanduse2/3cupParmesan,oradd8cutupanchovieswithcheese,oromitWorcestershiresauceanduse1/2teaspoondrymustard.
Mrs.EarlNorfleetPhillips,HighPoint,N.C.
LouisPappasFamousGreekSalad
Servesfour
Ithasbeenalmost40yearssincethefirstLouisPappasrestaurantwasestablishedatTarponSprings,Florida.ThefounderservedwithGeneralPershingascookand
waswiththefamousWildCatDivisioninFrance.Afterhisdeath,hiswife,"Mamma,"andtheirsons,Michael,Lucas,andJackcontinuedthemanagementofthe
PappasrestaurantsatTarponSpringsandSt.Petersburg.TheyhavekeptthecuisinetraditionallyGreek,with,ofcourse,aSoutherninfluence.Thissaladisoneofthe
manydishesthathavemadethePappasnamefamous.
Makeapotatosaladasfollows,andsetasideinrefrigerator:
6boilingpotatoes
2mediumsizedonions,or4greenonions,cutinthinslices
1/4cupfinechoppedparsley
1/2cupthinlyslicedgreenpeppers
1/2cupsaladdressing(homemademayonnaise)
Salt
Boilpotatoesinjacketsabout30minutes,oruntilsoftbutnotmushy.Peelanddrain,cool.Sliceinabowlandaddslicedonions,choppedparsley,andpeppers.Fold
inthesaladdressing,usingmoreifdesired.Sprinklelightlywithsalt.Makesabout3cups.
Preparethefollowing:

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1largeheadlettuce,washed,drained,leavespulledapart
12rokaleaves(Greekvegetable)or12sprigswatercress
2tomatoes,cutinto6wedgeseach
1peeledcucumber,cutlengthwiseinto8fingers
1avocadopeeledandcutintowedges
4portionsofFeta(Greekcheese)
1greenbellpepper,cutinto8rings
4slicescannedcookedbeets
4peeledcookedshrimp
4anchovyfillets
12blackolives(Greekstylepreferred)
12mediumhotSalonikapeppers(boughtinbottles)
4fancycutradishes
4wholegreenonions
1/2cupdistilledvinegar
1/4cupeacholiveandsaladoilblended
Oregano
MethodofServing
Linealargeplatterwiththeoutsideleavesoflettuce,andplacethe3cupspotatoesinamoundincenterofplatter.Coverwiththeremaininglettucewhichhasbeen
shredded.Arrangerokaorwatercressontopofthis.Placetomatowedgesaroundouteredgeofsaladwithafewontopandplacethecucumberwedgesbetween
thetomatoes,makingasolidbaseofthesalad.Standtheavocadowedgesbythecucumberfingers.Placetheslicesofcheeseontopofsaladmoundandarrangethe
greenpepperslicesoverall.Ontheverytopofmoundplacethebeetsliceswithashrimponeachandananchovyfilletontopofeachshrimp.Theolives,smallhot
peppers,andsmallgreenonionsmaybearrangedasdesired.Theentiresaladisthensprinkledwiththevinegar,thentheblendedoils.Sprinkleoreganooveralland
serveatonce.ToastedFrenchgarlicbreadisservedwiththis.ThisiswhatLouisPappascalleda"Saladfor4persons."
SpecialpermissionofMichael(Mike)Pappas,fromTheLouisPappasRestaurants,St.PetersburgandTarponSprings,Fla.
Tabbouleh
(CrackedWheatSalad)
Servessixtoeight
ThisisafineLebanesesalad.
1scantcupfinecrackedwheat(maybeboughtingoodfoodstores)
1lb.ripetomatoes,chopped
1/2bunchgreenonionsandtops,chopped
11/2largebunchesparsley,chopped

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1/2cupchoppedfreshmint
11/4teaspoonssalt
1/2teaspoonblackpepper
1/8teaspoongroundcinnamon
Juiceof2lemons
1/4cupoliveoil
Lettuceorcabbageleaves
Washthewheatplaceinasmallbowlandcoverwithcoldwater.Letstand30minutes.Chopthetomatoes,greenonions,parsley,andmintandmixinalargebowl.
Drainthewheatandsqueezeitdrywiththehandsstiritintothesalad.Mixinthesalt,pepper,andcinnamon.Tosslightly.Tosswiththelemonjuiceandoliveoil.
Serveinlettuceorcabbageleaves.
Mrs.ErnestKoury,ShallowfordCommunity,AlamanceCounty,N.C.
BoiledDressing
Twocups
Forcoleslawandanyrecipecallingfora"boileddressing."
1egg
1/16teaspoonredpepper
1teaspoondrymustard
3/4cupvinegar
1/2cupsugar
1tablespoonbutter
1/4cupwater
1/2cupmilk
1tablespoonflour
Beattheegginthetopofadoubleboileraddtheredpepper,drymustard,vinegar,sugar,butter,andwatercook,stirringconstantly,overboilingwateruntilheated
makeapasteofthemilkandflourstirintotheeggmixture.Cook,stirringconstantly,untilthedressingisasthickasheavycream.
Mrs.R.P.Anderson,fromSouptoNuts,Burlington,N.C.
NOTE:Therecipeabovewillmakeenoughdressingtotosswith4cupsofshreddedcabbageforcoleslaw.
NuWraySmotheredLettuce
Servesfour
ReminiscentoftheearlydaysinNorthCarolinastandstheNuWrayInnatBurnsville.Hereforthreegenerationsthesamefamilyhaspreservedthetruespiritof
hospitality.Hereitisthathomecuredham,friedchicken,andotherdeliciousdishesawaittheguest.
Thisfineoldfashionedsaladisknowninsomeregionsas"MountainSalad"or"WiltedLettuce."
"Selectfreshspringlettucebeforeitheads.Chopenoughlettucetofill

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bowl.Add3youngonionheadsandoniontopschoppedfine.Add1teaspoonsugar,andsalttotaste.Pourover2tablespoonsofvinegar.Fry5slicesofcured
countrybaconcrisply,andplacestripsuponlettuce.Pourhotbacongreaseoverall.Serveimmediately."
FromOldTimeRecipesfromtheNuWrayInn,byEstherandRushT.Wray,Burnsville,N.C.
PokeSalad
Servesfour
Thisisanewwaytopreparepokeweedgreens.
2lbs.youngtenderpokeweedleaves,strippedfromthestalk
1teaspoonsalt
3tablespoonsbacondrippings
4springonionsandthetops,chopped
3eggs
Washtheleavesandbreakoffthestems.Placeinavesselcontainingabout1inchofboilingwaterandthesalt.Coverandboiluntiltheleavesarewilted.Drainand
choptheleaves.
Meltthebacondrippingsinaheavyironskillet,andfrytheonionsinthefatforafewminutes.Addthepokeandstiritintotheonionsandfat.Coverandcookslowly
forabout10minutes,oruntiltheonionandthepokearetender.Removethetopfromtheskilletandbreaktheeggsintothevegetablesstiruntiltheeggsarewell
scrambledintothegreens.
Mrs.ThomasF.Torrey,MadisonHeights,Va.
StuffedLettuceSalad
Servesfourtosix
1mediumsizeheadiceberglettuce
1/2lb.Roquefortcheese
13oz.pkg.creamcheese
2tablespoonscream
1tablespoonchoppedchives
1pimiento,chopped
8stuffedolives,sliced
3dashesTabascosauce
1hardcookedegg,sieved
Paprika
Washthelettucedrain.Removeanywiltedoutsideleaves.Cutoutthecenterleaves,leavingashellabout1inchthick.Savetheinsideleavesforotheruses.Mashthe
cheeseswithcreamtomakeasmoothpaste.Blendinthechives,pimiento,olives,andTabascosauce.Fillthelettuceheadwiththecheesemixture.Sprinkleoverthe
sievedegg.Sprinklewithpaprika.Chillthoroughly.

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Toserve,slicewithasharpknifeinto4to6sections.Layonsaladplates.ServewithFrenchdressingoranydesiredsaladdressing.
Mrs.KennethAllyn,Richmond,Va.
GarbanzosEnsalada
(ChickPeaSalad)
Servessixtoeight
115oz.cangarbanzos(OldElPasoBrand),drained
1clovegarlic,crushed
1/2cupredwinevinegarortarragon
1/4cupsaladoil,oroliveoil
1/2teaspoonsalt
1/2teaspoonsugar
Freshgroundblackpeppertotaste
1/2cupstuffedolives,slicedthin
1/4lb.boiled,cookedham,slicedinthinstrips
1mediumonion,minced
1tablespoongreenpepper,minced
1cupsaladgreens,brokenintopieces
Lettuceleavestolinesaladbowl
2hardcookedeggs,cutintorings
Wedgesoftomatoes
Mixallingredientstogether,exceptthelettuceleaves,hardcookedeggsandtomatoes.Lineasaladservingbowlwithlettuceleavespilethesaladintobowl.Garnish
thetopwitheggrings,andcirclethebowlwithtomatowedges.
Mrs.WalterPursley,St.Petersburg,Fla.
CongealedBroccoliSalad
Servestwelvetofourteen
110oz.packagefrozenchoppedbroccoli,cookeduntiltender
5hardcookedeggs
2envelopesplaingelatin
1101/2oz.canbeefconsomm,minus2tablespoons
3/4cupmayonnaise
Juiceof1lemon
1tablespoonWorcestershiresauce
1teaspoonsalt
Mayonnaiseforgarnish,oranydressing
Cookthebroccoliuntiltenderandsoft.Putthedrainedbroccolithrougharicerorfoodmill.Sievetheeggsthrougharicerorfoodmill.Softenthegelatinin1/4cupof
theconsomm.Heatremainingconsomminasaucepanstirinthesoftenedgelatin.Coolthegelatinmixture.Mixthegelatinmixturewiththebroccoliandeggs.Fold
inthemayonnaiseaddthelemonjuice,Worcestershire,andsalt.Pourinto12to14individualmoldsorintoa1quartringmold.Chilluntilfirm.Unmoldonlettuce,
andgarnishwithasmallamountofmayonnaiseordressing.Ifservedinaringmold,setasmallbowlofmayonnaiseinthe

Page85

centerofring.Thissaladshouldbeeitherservedimmediatelyafterremovingfrommolds,orunmoldedandkeptrefrigerateduntilserved.Itisrichandtakestheplace
ofavegetable.
Mrs.AlbertA.Stoddard,Burlington,N.C.
WineCranberrySalad
Serveseighttoten
23oz.pkgs.raspberryjello
11/4cupshotwater
1can(1lb.)wholecranberrysauce
1No.303cancrushedpineapple
1/2cupsweetwine(port)
13oz.pkg.Philadelphiacreamcheese
1cupsourcream
1/2cupchoppednuts
Dissolvethejellointheboilinghotwater.Stirinthecranberrysauce,pineapple,andwine.Pourintoa11/2quartmold.Cooluntilmixturebeginstoset.Mashthe
creamcheese,andfoldinthesourcream.Stirinthenuts.Spreadthecheesemixtureevenlyoverthejellomixture.Letchilluntilfirm.Unmoldsothecheesewillbeon
thebottom.Sliceandserveonlettuce.
Mrs.JosephineHillCarrigan,Burlington,N.C.
GrapefruitSalad
Servestwentyfour
4envelopesplaingelatin(correct)
1cupcoldwater
1cupboilingwater
1cupsugar
2No.2cansgrapefruitsections
1No.2cancrushedpineapple
Soakthegelatininthecoldwaterdissolveintheboilingwaterstirinsugarandfruits.Moldedinafancy(2qt.)mold,thismakesasplendidsaladtoservewithbaked
ham,turkey,orseafood.
Mrs.BroadusWilson,Raleigh,N.C.
CitrusFruitSaladwithLemonHoneyDressing
Servessix
1pkg.lemon,lime,ororangeflavoredgelatin
3/4cupboilingwater
Dashsalt
1/2cupgrapefruitjuice
1/2cuporangejuice
2cupsdicedgrapefruitsections,drained
1/2cupfreshwatercressleaves,extraforgarnishing
1cupslicedstrawberries
Extragrapefruitsections

Page86

Dissolvegelatininboilingwatercool.Addsaltandfruitjuices.Pourathinlayerinanoiled(vegetableoil)pyrexdish(8"x10"x2").Chilluntilfirm.Arrangediced
grapefruitandcressleavesonthegelatincoverwithanotherthinlayerofgelatin.Chillarrangethestrawberriesonthesecondlayerofgelatin,andpourremaining
gelatinover.Unmoldonaplattergarnishwithwatercressandgrapefruitsections.Servethedressingovereachserving.Thismakesathreelayergelatinmoldwiththe
fruitsinbetween.Slice.
LemonHoneyDressing
1egg,wellbeaten
1/4cuplemonjuice
1/2cupstrainedhoney
3tablespoonsmilk
1cupcottagecheese
Dashsalt
1/8teaspoonmace
Combineegg,lemonjuiceandhoneyintopofdoubleboilercookoverhotwater,stirringconstantly,untilitthickens.Cool.Beatthemilkandcottagecheese
togetheraddsaltandmilkstirintohoneymixture.Cool.Makes11/2cups.
Mrs.C.WillardBillby,Gainesville,Fla.(aFloridaCitrusRecipeContestWinner)
Leroy'sHolidayCranberrySalad
Servesfourtosix
Onecupgroundrawcranberries,measuredafterputtingthroughfoodchopper.
1cupsugar
13oz.pkg.lemonflavoredjello
1/2cupboilingwater
1cuporangejuice
2teaspoonsgratedorangerind
19oz.cancrushedpineapple
1/2cupbrokenpecanmeats
1cupchoppedcelery
Mixsugarandcranberriestogether,andletstandseveralhours.Addthejellototheboilingwater,andstiruntildissolved.Addorangejuiceandstir,thenadd
cranberriesandotheringredientsandpourintomold.Serveoncrisplettuceandgarnishwithmayonnaise.
FromOldTimeRecipesfromtheNuWrayInn,byEstherandRushT.Wray,Burnsville,N.C.

Page87

OrangeandDateSalad
Servestwo
Onehalfcupsliceddates,soakedfor1hourinFrenchdressing.Serveincenteroflettuceleaf,andsurroundwithsectionsoforange.AddFrenchdressingoverall,
and1teaspoonofmayonnaiseincenterofeachserving.
FromNewOrleansRecipes,byMaryMooreBremer,NewOrleans,La.
WarmSpringsHarvesterSalad
Servessix
ThisisthesaladservedbyChefC.M.StephensforPresidentFranklinD.RooseveltatWarmSpringstoaccompanythetraditionalThanksgivingturkey(described
onp.193).
11/2cupsredapples,peeled,cored,diced
3tablespoonslemonjuice
11/2cupsbleachedcelery,diced
11/2cupsdates,chopped
Dashsalt
3/4cupmayonnaise
Combinetheappleswiththelemonjuice.Blendtheapples,celery,dates,andsaltwiththemayonnaise.Serveoncrisplettuce.
Specialpermission,C.W.Bussey,BusinessManager,WarmSpringsFoundation,WarmSprings,Ga.
ViolaIreland'sBride'sSalad
Servestwenty
Mrs.Irelandcreatedthissaladforabride'sparty.Thecookedcustarddressingbasegivesadifferenttaste.
2No.2canswhitecherries
2No.2cansslicedpineapple
2No.2cansBartlettpears
1lb.marshmallows
1pt.heavycream,whipped
Pitcherriesdrainandcutupfruitandmarshmallows.Makethefollowingcustard:
CustardDressing
4eggyolks
1tablespooncornstarch
1tablespoondrymustard
1cupsweetmilk

Page88

Inthetopofadoubleboiler,puttheeggyolks,cornstarch,andmustardstirwellthenaddmilkandletcookuntilcustardthickens.Removefromheatletcool.When
custardiscold,addfruitmix.Last,whip1pintofheavycreamandfoldintofruitandcustardmixture.
Placeinalargeshallowmoldandchillovernight.Turnoutonaflatsilverplatterandgarnishwithcrisplettucecups.Servethesaladinthelettucecups.(Thissalad
doesnotholdafirmmold,butrathergivesthesuggestionofone.Tomakeafirmsaladaddgelatintohotcustard.)
Mrs.JohnRichIreland,Burlington,N.C.
Mary'sSaladforaLuncheon
Servessixtoeight
Cookedbreastof1largehen,diced
2standardsizecansfilletofanchovies
6stripsofbacon,cookedcrisp
3hardcookedeggs,sliced
2tablespoonscrumbledRoquefortcheese
1headoflettuce,endive,orromaine(oracombinationofthegreens)
1cupcelerydiced
Ripeolives(asmanyasdesired)
3mediumsizetomatoes,quartered
Radishroses,carrotcurls,thincucumberslicesforgarnish
Saladoil
PlainvinegarFrenchdressing
Saltandpeppertotaste
Inalargesaladbowltosstogetherthefirst9ingredients.Prepareandsetasidethegarnishings.Keepallrefrigerateduntiltimetoserve.Justbeforeserving,tossthe
saladtogetherwithsaladoilandFrenchdressing,usingonlyenoughtowellcoatthesalad.Seasontotastewithsaltandpepper.Garnishthebowlwithradishroses,
carrotcurls,andcucumberslices.
Thismakesaheartyluncheon.Serves6bountifullyandcanbestretchedtoserve8.
Mrs.BlackwellRobinson,Greensboro,N.C.
ScotlandNeckFrozenFruitSalad
Servessixtoeight
Apricots,nuts,andgrapeswithotherfruitsgivethissaladanexoticflavor.
13oz.pkg.creamcheese
2tablespoonscream
1/3cupmayonnaise
2tablespoonslemonjuice
1/4teaspoonsalt
2tablespoonssugar

Page89

1No.2canRoyalAnnecherries,pitted
1can(1cup)sweetenedapricots,cut
1can(1cup)choppedpineapple
1cupseededgrapes,cut
1/2cuppecanmeats,cut
1cupmarshmallows,cut
1cupheavycream,whipped
Mixcheesewithcream.Addmayonnaise,lemonjuice,salt,andsugar.Combinewithcutfruits,nuts,andmarshmallows.Foldinwhippedcream,andmixtogether.
Pourintorefrigeratortrayandfreeze.Serveonlettuce.
Mrs.JamesPittman,from''IdleChatter,"byCarolynH.Satterfield,TheScotlandNeckCommonwealth,ScotlandNeck,N.C.
Daurice'sFruitSaladinSourCream
Servessixtoeight
1cupcannedfruitcocktail,drained
1cupcrushedpineapple,orpineapplecutintosmallchunksdrained
11/2cupsmandarinorangesections
1/2cupgratedcoconut
1/2cupmaraschinocherries,halved
1cupminiaturemarshmallows,orlargemarshmallows,cutinchunks
2cupssourcream
Mixalltogetherinadeepsaladbowl.Placeinrefrigeratorforaround12hours,oruntilmarshmallowsaresoft.Stirseveraltimes.Serveonlettuce.
Mrs.R.D.Lea,ChesterfieldCounty,Va.
MillionDollarSalad
Servesfourteentosixteen
Thisrichsalad(similarto"HeavenlyHash,"or"AngelHash"),hasatlastbeenproperlynamed.
3lbs.whitegrapes,orwhitecannedcherries
2canspineapple
1lb.marshmallows
1/2lb.blanchedalmonds
Juiceof2lemons
4eggs
1cupmilk
2cupsheavycream,whipped
Cutandstonegrapesorcherries.Cutpineapple,marshmallows,andalmondsintocubes.Puttheseingredientsintolargeporcelainbowl,andpourlemonjuiceover.

Page90

Makeacustardofeggsandmilk.Whencold,addcream,beatenstiff.Addtothefruit,etc.Letmixturestand24hours.Servecold.
Mrs.ThomasE.Strange,fromSt.Anne'sParishRecipeBook,Annapolis,Md.
FrostedMelonMold
Servessixtoeight
Thisunusualsaladissurprisinglyeasytoprepare.
1fairlylargecantaloupe(yellowmeatisprettier)
13oz.pkg.lemonjello
1envelopeKnoxgelatin
31/2cupswater
Whiteseedlessgrapesorotherfruit
Creamcheese
Heavycream
Makeafruitjellousinglemonjelloand1packageofunflavoredKnoxgelatinaccordingtopackagedirections.Useatotalof31/2cupswater.Addsmallwhite
seedlessgrapesoranyotherdesiredfruit.
Peelthemeloncutslicefromend,andremoveseedsfillcenterwithjelloandfruitmixture.Propmelonupinrefrigeratoruntilcentercongeals.Replaceslicecutfrom
end.Frosttheentiremelonwithcreamcheesethinnedbyheavycream.Returntorefrigeratorandchill24hours.Serveonanaspictraygarnishedwithgrapeleaves
andwhitegrapes.Sliceallthewaythrough,andservewithagoodFrenchdressing.
Mrs.JamesP.Smith,Paducah,Ky.
Mrs.Patterson'sCheeseBalls
Aboutforty
Thislittlecheeseballismadetoaccompanysalads,oritmaybeservedoncrackersasanhorsd'oeuvre.
11/2lbs.cheese
1smallcanpimientos
Worcestershiresauce
Redpepper
Mayonnaise
Groundpeanuts
GrindcheeseandpimientostogetherinmeatgrinderaddalittleWorcestershiresauceandredpepper.Softenwithenoughmayonnaisetoholdmixturetogether.Form
intosmallballs.Rolleachingroundpeanuts,andputiniceboxtoharden.
Mrs.StuartPatterson,Vicksburg,Miss.

Page91

OysterSalad
OysterSaladseemstobeoneofthefirstlistedintheSouthernsaladcategory.Thisisan"OldRecipe,Lynchburg,Virginia."
"DraintheLiquorfromonehalfGallonfreshOystersandthrowthemintosomehotVinegarontheFireletthemremainuntiltheyareplump,notcooked.Thenput
thematonceintoclear,coldWater.DraintheWaterfromthemandsetthemawayinacoolPlace,andprepareyourDRESSING:MashtheYolksoffourhardboiled
EggsasfineasyoucanandrubintoittwoTeaspoonfulsSalt,twoTeaspoonfulsblackPepperandtwoTeaspoonfulsmademustard,thenrubtwolargeSpoonfuls
SaladOilormeltedButterin,afewDropsataTime.Whenitisallsmooth,addonerawEgg,wellbeaten,andthenoneTeacupgoodVinegar,aSpoonfulatatime.
Setaside.MixOysters,Celery(nearlyasmuchCeleryasOysters)cutupintosmallDice,andtwogoodsizedpickledCucumbers,cutupfine,tossingupwellwitha
SilverFork.SprinkleSalttoyourTaste.ThenpourDressingoverall."
FromTheWilliamsburgArtofCookery,byHelenBullock
CucumberBellevuewithCrabMeatorShrimp
Servessix
1cupcrabmeat,cooked,or11/2cupsshrimp,cooked,whole
1/8teaspooncayennepepper
1cupchoppedcelery,fine
2mediumcucumbers,dicedfinely
11/4cupshotwater
2slicesonion,or1teaspoononionjuice
1teaspoonsalt
1teaspoonsugar
1teaspoonlemonjuice
2tablespoonstarragonvinegar,asprigoftarragonfrombottleifpossible
2tablespoonsunflavoredgelatin,soakedinlittlecoldwater
1dropgreencoloring
Flakethecrabmeat,orprepareshrimpmixwiththecayennepepperandchoppedcelery.Peelcucumbersanddice,fine.Addcucumberstocrabcelerymixturelet
draininrefrigerator.Heatthe11/4cupsofwateralongwiththeonionandotherseasonings,allowingtosimmerfor5minutes,butnotreduceinquantity.Soakgelatin
incoldwater.Strainwaterandseasoningsaddgelatinandthoroughlydissolve.Tintwithcoloring,ifdesired,orleaveitclear,givingita"bellevue"(clearview).
Greaseamold(afishorlobstermoldisprettyforthis)add1/4inchofgelatinmixtureandallowtocongealpourincrabmeatmixedwith3tablespoonsofgelatinand
allowtosetthenaddanotherlayerofgelatin,etc.,untilmoldisfilled,endingwithgelatinontop.Ifdesired,mixcrabmixturewithgelatinandpourallintogether,
instead.Servegarnishedwith

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sprigsofparsleyontop,andlettuceorwatercressaround.Curledcelery,carrots,andolivesarenestledinamongthegarnishing,orhardboiledeggslices.Servewith
homemademayonnaise.[Try11/2cupspinksalmon,adding1dropredcoloring.M.B.]
Mrs.AngusCraft,St.Petersburg,Fla.
ShrimpRemoulade
Serveseighttoten
Thisrecipeisservedasanhorsd'oeuvreonshreddedlettuceitbecomesasalad,orafirstcourse.[2poundsshrimpwillserve8to10.M.B.]
4tablespoonsoliveoil
2tablespoonsvinegar
1teaspoonsalt
2teaspoonsCreolemustard
6greenonions(small,minced)
2stalkscelery,minced
FewdropsTabascosauce
1/4teaspoonpaprika
MakeFrenchdressingofoil,vinegar,saltaddremainingingredients.Pouroverboiledshrimp.Letstandinicebox4or5hoursbeforeserving.
JohnD.Jastremski,fromDeBonnesChosesaManger,Houma,La.
GrapefruitorOrangeCrabSalad
Servesfourtosix
1lb.crabmeat
Freshgrapefruitsectionsfrom1largegrapefruit,or3oranges
1cupchoppedcelery
1/4cupchoppedblanchedalmonds
Frenchdressingormayonnaise
Lettuce
Mixthecrabmeat,grapefruitororangesectionswiththeceleryandalmonds.TosswithFrenchdressingormayonnaise.Serveonlettuce.
Mrs.G.E.Thurber,LakeWorth,Fla.
ShrimpCabbageSalad
Servessixtoeight
1lb.cooked,cleanedshrimp,brokenintolargepieces
2cupsfinelyshreddedcabbage
1smallonion,finelychopped
1/2cupchoppedcelery
1tablespoonchoppedgreenpepper
1tablespoonchoppedpimiento
1/2teaspoonblackpepper
1/4teaspoonsalt
Coleslawdressing,orboileddressing(see"Sauces")
Wholetomatoes

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Mixallingredientsexceptthedressingandtomatoes.Tosswithdressing.Cutthetopsofftomatoesscoopoutcenters.Filltomatoeswithsalad.
VARIATIONS:Addthesectionsfrom1peeledwholeorangetothesalad.Substitute2cupscannedgreenbeansforthecabbageforashrimpbeansalad.
Mrs.CatherineRhea,RockHill,S.C.
ShrimpPotatoSalad
Serveseighttoten
6mediumpotatoes,boiled,peeledwhilestillwarm
3tablespoonssaladoil
2tablespoonsgarlicwinevinegar
1/2teaspoonsalt
1/2teaspooncayennepepper
3/4cupmayonnaise
1/2cuppreparedmustard
1lb.boiledshrimp,peeled,brokenintohalves
3hardcookedeggs,chopped
1cupchoppedcelery
Slicedstuffedolivesforgarnish
1/4cupcapersforgarnish
Lettuce
Boilthepotatoesuntiltenderbutnotmushypeelandcubewhilestillwarm.Placeinalargemixingbowlsprinkleoverthesaladoilandvinegartosslightly.Add
remainingingredients,exceptthegarnishings,inordergiven.Arrangeinasaladbowl,andgarnishwithslicedolivesandcapers.Serveonlettuce.
Mrs.M.M.McCann,Charlotte,N.C.
BasicShrimporLobsterSalad
Servessix
1lb.boiled,cleanedshrimp,brokenintohalves,or21/2cupscooked,cubedlobstermeat
1/2cupFrenchdressing
3hardcookedeggs,chopped
3/4cupchoppedcelery
Saltandpeppertotaste
6sweetpickledgherkins,sliced,optional
2tablespoonstinycocktailpickledonions,optional
Mayonnaise
Lettuce,wholeripetomatoes,orwholegreenpeppers
Capers
Preparetheshrimporlobstermeat.PourovertheFrenchdressing.Marinateinrefrigeratorseveralhours.Pouroffthedressingdiscarddressing.Mixtheshrimp,eggs
andceleryseasontotaste.Ifdesiredaddthepicklesandonions.Tosswithmayonnaisetobindthesalad.Serveonlettuceorinscooped

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outtomatoesoringreenpepperswhichhavebeenseeded.Sprinklecapersovereachserving.
Mrs.DavidL.Rawls,fromTheSuffolkCookBook,Suffolk,Va.
CrabLouis
Servesfour
1lb.cookedbackfincrabmeat,orcannedorfrozenkingcrabmeat
1smallheadlettuce,shredded
5hardcookedeggs,2chopped,3quartered
1/2cupchoppedcelery
1/4cupdrainedcapers
CrabLouisdressing
2tomatoes,cutintowedges
1avocado,slicedlengthwise,optional
Ripeorstuffedolives
Shredthecrabmeatintoamixingbowl,andpickoutshellparticles.(Ifcannedmeatisused,drain.Thawfrozenmeatandsqueezeoutwater.)Tossthecrabmeat
withthelettuce,the2choppedeggs,celery,andcapers.TosswithCrabLouisdressing(see"Sauces").Divideamong4saladbowls.Garnisheachbowlwiththe
quarteredeggs,tomatowedges,avocado,andolives.
CrabRavigote
Servesfour
2cupscooledflakedcrabmeat
Homemademayonnaise
Juice1/2lemon
Cayennepeppertotaste
Salt,optional
4largeshells
Paprika
2hardboiledeggs,sieved
Pickovercrabmeat,removingallshell.Mixlightlywithmayonnaiseandlemonjuice.Seasontotastewithpepperandsaltifdesired.Fillcrabshells.Dustwith
paprika,andsprinklewithsievedeggs.
Mrs.W.H.Wootton,Baltimore,Md.
FruitsoftheSeaMayonnaiseRing
Servessixtoeight
Thispiquantcongealedringisfilledwithshrimp,crabflakes,orlobster.
13oz.pkg.lemonjello
2cupsboilingwater
1cupmayonnaise
1cupheavycream,whipped

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2tablespoonschoppedchives
2tablespoonschoppedpimientos
2tablespoonscapers
Seafoodtofillcenterofring
Dressingtomarinateseafood(usefavoritereddressing)
Dissolvejelloinascantpintofboilingwater.Whencool,addmayonnaise,whippedcream,chives,pimiento,andcapers.Marinatetheshrimp,crab,lobsterinared
dressing1/2hourbeforeserving.Inthemeanwhile,pourjellomixtureintoawetringmold.Justbeforeservingtime,unmoldringandfillcenterwithseafood.Garnish
withtomatocubes,hardboiledegg,asparagustips,oranydesiredgarnishing.
Mrs.W.H.Stratford,HawRiver,N.C.,fromSouptoNuts,Burlington,N.C.
BeetRingwithCrabinAvocado
Servessix
13oz.pkg.lemonjello
2cupsboilingwater,orbeetstock
Juice1lemon
2cupsfreshbeets,riced,or1canbeets,riced
4tablespoonspreparedhorseradish
Salttotaste
Crabmeat
Avocados
Roquefortcheesedressing
Dissolvejelloinwaterandlemonjuice.Chilluntilitbeginstocongeal.Addbeets,horseradish,andsalt.Pourintoanoiledringmoldandchilluntilfirm.Turnouton
lettuce.FillwithRoquefortcheesedressing(seep.436),andsurroundwithhalvedavocadosfilledwithcrabmeat.
Mrs.A.GlennHolt,fromSouptoNuts,Burlington,N.C.
TomatoFrappe
(withShrimp)
Serveseight
1cuptomatojuice
1tablespoongratedonion,or1/2teaspoononionjuice
1teaspoonmincedgreenpepper
1/4teaspoonceleryseed
1/2teaspoonsalt
1/4teaspoonsugar
Dashredpepper
1/8teaspoonblackpepper
1cupheavycream,whipped
1/2cupmayonnaise
2lbs.cooked,peeledshrimp
Lettuce
Placetomatojuice,onion,greenpepper,andseasoningsinsaucepanandsimmerfor5minutes.Strainchill.Combinewiththewhippedcreamand

Page96

mayonnaise.Tasteandreseason.Pourintoindividualmoldsorshallowsquaremold.Freeze.Unmoldonlettuceandservewith4or5shrimparoundeachserving,and
mayonnaise.Ifinsquaretray,cuttomatoiceintosquares.
Mrs.E.H.Morris,Jr.,Raleigh,N.C.
MoldedEggandCaviarSalad
Serveseight
6hardcookedeggs
12oz.jarcaviar
2tablespoonsmeltedbutter
Juice1/2lemon
1teaspoonWorcestershiresauce
Pinchmustard
8slicestomato
Shreddedlettuce
Mayonnaise
6Anchovies
Puteggsthroughafoodgrinder.Mixincaviar,butter,lemonjuice,Worcestershire,andmustard.Packtightlyintoverysmallindividualmolds,ordemitassecups.
Coverandchillinrefrigeratorovernight.Unmoldeggmixtureonpeeledtomatoslicesandplaceonlettuce.Topeachservingwithmayonnaiseandarolledanchovy.
Mrs.EthelTownsendCoke,fromTheJuniorLeagueofDallasCookBook,Dallas,Tex.
BasicChickenorTurkeySalad
Servestentotwelve
1hen(about6lbs.)or1small"butterball"turkey
1/2teaspoonpowderedginger
1teaspoongroundsage,orpoultryseasoning
2stalkscelery,broken
1mediumonion,quartered
1/2teaspoongarlicpowder(optional)
2teaspoonssalt
Watertocover
Puthenandallingredientsinalargekettlewithcover.Bringtoboilandreduceheattosimmer.Simmeruntilchickenorturkeyisreadytofallfrombones.Coolskin
bonechicken.Cutthemeatcrosswisetomakebitesizecubes(meatmaybegroundifforsandwichesorcanaps).Mixwiththefollowing:
Juiceof1lemon
4hardcookedeggs,chopped
3cupsfinelydicedcelery
Boileddressingormayonnaisetocoatthesaladwell
2tablespoonsDurkee'sdressing
Mixinalargebowlwiththechickenorturkeyinordergiven.Allowthechickentosoakinthelemonjuiceafewminutesbeforeaddingotheringredients.

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VARIATIONS:Otheringredientsmaybeadded:greengrapes,choppednuts,choppedapple,chunksofpineapple,etc.
Mrs.Durant'sOldFashionedChickenSalad
Serveseight
Thisoldfashionedsaladcontainsnomayonnaise.Itismadewitheggdressing.
2broilersizechickens(21/2to3lbs.each)
Saltedwater(about1tablespoonsalt)
1doz.hardcookedeggs
1cupbutter,softened
1/3cupsugar
1cupvinegar
3cupscelery,finelydiced
Saltandpeppertotaste
Lettuceandmayonnaiseforgarnish
Boilthechickensinsaltedwateruntilchickenmeatistenderenoughtoslipfrombones.Coolthechickenandpullmeatfrombonescutintobitesizecubes.Peelthe
eggs,and,whilestillwarm,removetheyolks(reservethewhites).Inalargemixingbowl,creamtheyolkswiththesoftenedbuttertoasmoothpaste.Stirinthesugar
andvinegar.Tossthechickenwiththecelery.Mashtheeggwhitesfine(orsievethem)andmixthemwiththeeggyolkmixture.Placethechickenandceleryinabowl
andpourtheeggsauceoverstirwelladdsaltandpeppertotaste.Packthesaladinamoldorbowl,andmashitdownwiththepalmsofthehand.Coverandlet
standatleast12hoursintherefrigerator.Beforeserving,ifthesaladlookstoodry,stirtogetheralittlesugarandvinegarandpourover.Servethesaladeitherfrom
thebowl,orinvertbowlandturnoutonaplatterringedwithlettuceleaves.Haveabowlofmayonnaiseonthetableforthosewhodesireit.
Thissaladwillkeepfreshforatleast6days.Coverthebowlwithplasticwrap.
Mrs.R.P.Durant,Burlington,N.C.
ChickenSaladSupreme
Serveseight
21/2cupscoldchicken,diced
1cupcelery,choppedfine
1cupwhitegrapes
1/2cupshreddedalmonds
2tablespoonsmincedparsley
1teaspoonsalt
1/16teaspoonpepper
11/4tablespoonsgelatin
4tablespoonswater
1/2cupcream,whipped
1/2cupchickenstock
1cupmayonnaise

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Mixchicken,celery,grapes,almonds,parsley,andseasonwithsaltandpepper.Soakgelatinincoldwater5minutesthendissolveoverboilingwater.Addgelain,
creamandchickenstocktomayonnaiseandstiruntilmixturebeginstothicken.Foldinchickenmixture.Packinmolds.Ifdesired,placeinthebottomofthemolds
slicedhardboiledeggsandsliced,stuffedolives.Whenmoldisturnedout,itisverydecorative.
AliceB.Haig,Washington,D.C.fromDARCookBook,byAileenLewersLangston
HotChickenorTurkeySalad
Servessixtoeight
3cupscookedchickenorturkey,dicedintosmallcubes
21/2cupscelery,dicedfine
1/2cupsalted,sliveredalmonds
2tablespoonslemonjuice
11/2tablespoonsgratedonion
1/2teaspoonWorcestershiresauce
1tablespoonDurkee'sdressing
Mayonnaise(about1cup)toholdmixturewelltogether
1cupbutteredbreadcrumbsorcrushedpotatochips
1cupgreatedCheddarorParmesancheese
Mixallingredientsexceptthebreadcrumbsandcheeseintoabowl.Buttera11/2quartcasseroleorbakingdish.Pourinmixturetopwiththecrumbsandgrated
cheese.Bakeuncoveredforabout20minutesinapreheated400degreeoven,oruntilmixtureishotandtoppingbrowned.
NOTE:Servewithbutteredtoastpointsandafreshfruitsalad.
TurkeyRiceSalad
Servessixtoeight
1pkg.wildwhiterice(UncleBen's),cooked
2cupscookedturkey(orchicken),cubed
1cupcannedgreengrapes,drained
1/2cupchopped,saltedpecans
Saltandpeppertotaste
Frenchdressingandmayonnaise
Lettuceandspicedapplestogarnish
Cookthericeaccordingtopackagedirections.Letricecool.Mixthericewiththeturkey,grapes,andpecans.Seasontotaste.UseequalpartsofFrenchdressing
andmayonnaisetotossthesalad.Usejustenoughtoblendtheingredientswell.
Moundthesaladonalargesilverplattergarnishwithlettuceandspicedcrabapples.
Mrs.CharlesH.Pitts,Leesburg,Fla.

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ChickenandOrangeMoldwithRiceSauce
Serveseight
4tablespoonsgelatin,soakedin1/4cupcoldwater
21/2cupschickenstock,wellseasoned
1/3cuporangejuice
Salt,peppertotaste
Dashcayenne
1eggwhite
Wholeorangesections
Breastofchicken
Dissolvesoakedgelatininhotchickenstock.Addorangejuiceandseasonings.Clearwitheggwhite.Brush1quartCharlotteRussemoldwithsaladoil,andpourina
thincoatingofjelly[gelatinmixture]onthebottom.Letstanduntilset.Placeorangesections,freeofallmembrane,onouteredgeofthemoldincenterlaystripsof
coldchickenbreast.Coverwithjellyandrepeatuntilmoldisfilled.Chill.Unmoldonglassplattergarnishwithlettuceleavesandwatercresstips.ServewithCream
RiceMayonnaise,servedseparately.
CreamRiceMayonnaise
1cuphomemademayonnaise
1/2cupcoldrice,cooked
1/4cupheavycream,whipped
Combinemayonnaiseandricefoldinwhippedcream,beatenuntilstiff.
Mrs.RichardRuffner,fromTheAlexandriaWoman'sClubCookBook,Alexandria,Va.
ChickenAlmondMousse
Servessixtoeight
Thisisa''party"dishwhichmaybeservedplainwithmayonnaise,orcongealedinaringmoldtobefilledwithboiledshrimp,crab,orlobstermeat.
6eggyolks
3cupsmilk
3tablespoonsplaingelatin,soakedin1/2cupwater
1cupchickenbroth,heated
21/2cupswhitechickenmeat,minced
1teaspoonsalt
1/4teaspoonwhitepepper
1/16teaspooncayennepepper
1/4teaspoononionjuice
1teaspoonlemonjuice
1/2cupchopped,blanchedalmonds
2cupsheavycream,whipped
Garnishingsoflettuce,parsley,spicedredapples,etc.
Inlargebowlofelectricmixer,beattheeggyolksuntilthickslowlypourinthemilk,beatingconstantlypourintotopoflargedoubleboileroverwarm

Page100

water.Asheatincreases,stirconstantly,untilmixturecoatsthespoon.Addthesoftenedgelatintotheboilinghotchickenbrothstiruntildissolved.Addthebroth
gelatinmixturealternatelywiththechickentothecustard,stirringupfromthebottomwhilemixing.Donotletboil.Addtheseasoningsandalmondsstir.Coolthe
mixturechilluntilitjustbeginstoset.Watchitdonotletitgettooset.Foldinthewhippedcream.Pourintoa11/2quartringoranytypemold.Chill12hours.
Unmoldonplatterfillcenterifdesiredgarnishplatterwithlettuceoranygarnishingsdesired.
AsparagusMousse
Servestwelve
Mrs.MorrowhasforyearscateredforspecialpartiesinBurlington.Thismousseisservedbyhertocomplementslicedhamorfriedchicken.
1canallgreenasparagus,cutintosmalllengths,saveliquid
4tablespoonsunflavoredgelatindissolvedincoldwater
1/2cupmayonnaise
1/2cupheavycream,whipped
1teaspoonsalt
Juice2lemons
Shelled,blanchedalmonds(quantitydesired)
Heattheliquidfromthecanofasparagusandpouroverthedissolvedgelatin.Letcool.Foldinthemayonnaiseandcream,salt,lemonjuice,andalmonds.Add
asparagus.Whenmixturebeginstothicken,pourintoindividualmolds.Congeal.Unmoldonlettucecupsservewithmayonnaise.
Mrs.PaulE.Morrow,Burlington,N.C.

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5
EggsandCheese
ToMakeanEggasBigasTwenty
WheneggswereadimeadozenandseveraldozenwentintotheSundaycake,this"egg"wasusedin"grandSallads,"asinTheLady'sCompanion,London,1753.
"Parttheyolksfromthewhitesof20eggs,straintheyolksbythemselves,andthewhitesbythemselves,boiltheyolksinabladderintheformeitherofaneggorball
whentheyareboiledhard,puttheballofyolksintoanotherbladder,andthewhitesroundaboutit,andbinditupovalorround,andboilit.Theseeggsareusedin
grandsallads.
"Ifyoupreferyoumayaddtotheyolksoftheeggs,ambergreese,musk,gratedbiscuits,candy'dpistachoesandsugarandtothewhites,musk,almondpaste,beaten
ginger,andthejuiceoforanges,andservethemupwithbutter,almondmilk,sugar,andjuiceoforange."
FromTheWilliamsburgArtofCookery,byHelenBullock
ToBoilEggs
Oneofthemostdelicatetasksinvolvedincookingistohardboilor"hardcook"aneggsothatthewhitewillbetenderandtheyolkofacreamyconsistency.While
browsingthroughtheearlyAmericancookbooksinthelibraryofColonialWilliamsburg,Inc.,IfoundinMrs.MaryRandolph'sVirginiaHousewifealittleyellowed
sheetofpaperonwhichwaswritteninastylizedhandwritingthisrecipefor"HowToCookEggs":''Placeeggsinatinvesselandpouroverthemboilingwaterinthe
proportionsofonequartofwatertoonedozeneggs.Letthemstandcloselycoveredfor15minutes."Thismethodmakestheeggstenderandcreamy,justrightto
stuff,slice,orserveinanydishcallingforhardboiledeggs.Eitheratincoffeecanwithtightlyfittinglidorasaucepanmakesaperfectcookingvessel.

Page102

StuffedEggsinNest
Cuthardboiledeggsinhalveslengthwiseremoveyolksandputwhitesasideinpairs.Mashyolks,andaddhalfasmuchdeviledhamandenoughmeltedbutterto
makeamixtureoftheconsistencytoshape.Makeintoballstheoriginalsizeofeggyolksandrefillcentersofwhites.Turntherestofmixtureintoanestaroundeggs.
Arrangenest(inbakingdishontoast,ifdesired)pourwhitesauceoversprinklewithbutteredbreadcrumbsandbakeuntilcrumbsarebrowned.
Mrs.T.W.Russell,fromPrideoftheKitchen,ScotlandNeck,N.C.
CreoleEggsGrinalds
Servessix
1mediumsizedonion
2tablespoonsbaconfat
1No.2cantomatoes(21/2cups)
Salt,peppertotaste
1/2cupbutter
3tablespoonsflour(heaping)
1cupmilk
8largehardboiledeggs
1cuptoastedbreadcrumbs
Choptheonionfineandbrowninhotbaconfat.Addtomatoesandsimmeruntilonionsarewelldone.Addsaltandpeppertotaste.Themixtureshouldbehighly
seasoned.Makeawhitesauceof1/2thebutter,alloftheflourandmilkthesauceshouldbeverythick.Whendone,addthetomatomixturetothesauceandstir
well.Intoabutteredcasserole,putalayeroftomatomixture,alayerofslicedeggs,andalayerofbreadcrumbs.Fillthedishso.Cuttherestofbutterintoslicesand
putontop.Bakeinhotoven(400degrees)about25minutes.
Mrs.R.T.Grinalds,Macon,Ga.
Beppie'sEggPie
Servesfour
"Beppie"wascookandnurseforthreegenerationsinthefamilyofthecontributorofthischerishedoldrecipe.
5hardboiledeggs
1/2teaspoonsalt
Pepper
3/4cupmilk
1/2stickbutter
Pastryfordoublepiecrust

Page103

Lineashallowbakingdish(pyrex)withpiecrustplaceinitalayerofslicedeggsprinklewithsaltandpeppertotaste.Dotwithbutter.Pouroverthemilk.Cover
withcrustasforanyotherpie.Bakeinamoderate(350degree)ovenuntilcrustisgoldenbrown,about40to45minutes.Servehot.
Mrs.WalterMonroeBrown,Burlington,N.C.
VARIATION:ForCheeseEggPie,usethesameingredientsasabove,excepttosubstitutemediumcreamsauceforthe3/4cupmilk,sprinkle3/4cupgratedcheese
overtheeggs,andproceedasin"Beppie's"pie.
DeviledEggs
Servessix
6hardcookedeggs,peeled
1tablespoonpreparedmustard
1tablespoonDurkee'sdressing
1/8teaspooncayennepepper
Mayonnaisetoblendmixture
Salttotaste
Garnishings:
Mincedparsley
Crumbledcrispbacon
Slicedstuffedolives
Paprika
Peeltheeggswhilestillwarmcutintohalves.Mashtheyolkswiththemustard,dressing,andcayenneblendinenoughmayonnaisetomakeathick,creamymixture.
Stuffbackintotheeggwhites.Garnishthetopswithparsley,bacon,olives,paprika,oranydesiredgarnishings.Flakedtunafish,mincedshrimporlobstermeat
(cooked),mincedham,choppedpickles,etc.,maybecombinedwiththeeggyolkmixturetostufftheeggwhites.
EggsBenedictine
Servessix
1cupcreamsauce
1/2cupgratedcheese
2eggyolks,beaten
4tablespoonssherry
Salt,pepper
Toastedandbutteredbreadorbun,Englishmuffin
6slicestomato
6slicesham
6eggs,poached
Tothecreamsauceaddgratedcheese,beateneggyolks,sherry,pepper,andsalt.SplitEnglishbuns(orsliceofbread)toastandbutter.Frytomatoes,andbroil
ham.Oneachbunplacealayerofham,thenasliceoftomato.Topwithapoachedeggandpourthesauceover.EggsBenedictineareoftenservedwithoutthefried
tomato.Rawtomatomaysubstituteforthefriedtomato.

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ShirredSwissEggs
Servessix
2tablespoonsbutter
6verythinslicesSwisscheese
6eggs
1/4teaspoonsalt
2tablespoonscream,ortopmilk
3tablespoonsgratedSwisscheese
Dashpaprika
Meltbutterinindividualbakingdisheslaysliceofcheeseonbottomofdish.Breakeggontocheesesprinklewithsaltpourcreamoverandsprinklewithgrated
cheeseandpaprika.Bakeinmoderateoven(350degrees)untilwhitesareset(about810minutes)andcheeseismelted.Serveindishinwhichcookingisdone.
Mrs.HarryBush,fromVictualsandVitamins,Greensboro,N.C.
Antoine'sOmeletteEspagnole
Servesfour
1No.2cantomatoes
3tablespoonsbutter
1teaspoonsalt
Fewgrainspepper
Fewgrainscayenne
1tablespoonparsley,minced
1sprigthyme
2clovesgarlic,minced
1bayleaf
1tablespoonflour
5tablespoonschoppedgreenpepper
6choppedshallots,or1/2cupmincedonion
1/2cupwhitewine
1/2cupcannedbuttonmushrooms
1/2cupcookedpeas
4eggs
1tablespoonoliveoil
Combinetomatoeswith1tablespoonbuttersimmer10minutes,stirringconstantly.Addsalt,pepper,andcayennecooktenminutes.Addparsley,thyme,garlic,and
bayleaf.Cookuntilsauceisthickabout15minutes.Melt1tablespoonbutterblendintheflourandcookuntilabrownrouxisformed.Addgreenpepperand
shallotsbrownslightly.Addwine,andstirconstantlyuntilslightlythickened.Addmushroomsandpeas.Beateggsuntilwellblended,andtothemaddthetomato
mixture.Heatremainingbutterandoliveoilinaskilletpourineggmixture.Shaketheskilletuntilmixturebeginstoset,liftingedgesofomelettoallowuncooked
mixturetoflowunder.Whencooked,foldover.Garnishwithparsley.
FromAntoine'sRestaurant,NewOrleans,La.Specialpermission,RoyAlciatore,Proprietor

Page105

RumOmelet
Cookanyplain4eggomeletserveonaplatedsilverdishpourover1/2cupgoodrum.Touchlightedmatchtorumandserveflamingtothetable.Besuretherumis
ofgoodqualityoritwillnotburn.(PowderedsugarandnutmegsprinkledoverRumOmeletgiveextraflavor.)
FromNewOrleansRecipes,PeerlessPrintingCompany,NewOrleans,La.
LostBread(PainPerdu),FrenchToast
Servesfour
LostbreadorFrenchToastisanoldCreoledish,madeinNewOrleans,sprinkledwithsugarandcinnamon,orservedashottoasttobegarnishedwithbacon,
chickenlivers,etc.Thisrecipeisnotsosweet,butsugartotastemaybeaddedtotheeggmilkcustard.Tartjellyusuallyaccompaniesit.
4or5slicesdayoldbread,thick
2wellbeateneggs
1cuprichmilk
1tablespoonsugar(optional)
Butter
Cinnamonandsugar
Beateggandmilktogethertoformcustardadd1tablespoonsugarifdesired.Dipeachpieceoftoastintoeggmixtureuntilthoroughlycoated.Fryinhotbutter,
browningonbothsides.Whileitishot,sprinklelightlywithgranulatedsugarandcinnamonservehot.
Mrs.AngusCraft,St.Petersburg,Fla.
EggCroquettes
Servesfour
3/4cupchoppedmushrooms,freshorcanned
3tablespoonsbutter
3tablespoonsflour
Milktomakethicksauce(about1cup)
Salt,pepper,cayennetotaste
1/2teaspoonWorcestershiresauce
1teaspoonmincedchives,oronion
4eggs,hardboiled,minced
Breadcrumbs
1eggyolk,beaten
Cookthemushroomsinbutteruntiltenderbutnotbrowned.Savebutterblendinflour,milk,andseasoningtomakeathicksauce.Addmushrooms,chives,minced
egg.Chillandformintodesiredcroquettes.Rollinbreadcrumbs,theninthebeateneggyolk,andbackincrumbs.Fryindeepfat(375degrees)andserveeitherplain
orwithahotsauce.
Mrs.KatePriedheim,RockHill,S.C.

Page106

E.Z.'SKipperOmelets
Servestwo
TheseindividualomeletswereoriginatedbyourcontributorasaSundaynight"special"fortwo.
1smallcanKipperherringswiththeoil
11/2tablespoonsoliveoil
1cupfinelychoppedonions
4eggs,wellbeaten
1/4cupmilk
Pinchofgarlicpowder
Blackpeppertotaste
1/8teaspoonsalt(ortotaste,sinceherringshavesomesalt)
Parmesancheese
Paprika
Mashtheherringsinasmallbowl.Ina5to6inchteflonskillet,heattheoilandsauttheonionsuntiltheyaretransparent.Addthemashedherringandstirtoblend.
Takehalftheonionherringmixtureoutofpanandreserveforsecondomelet.Beattheeggsbeatinthemilk,garlicpowder,pepper,andsalt.Havetheskillethot
pourinhalfoftheeggmixture,andsprinklewithcheese.Cook,tiltingthepanonceortwice,untilthebottomhasbrownedandeggsbegintoset.Withaspatula,fold
overtheomelet.Sprinklethetopwithcheeseandpaprika.Removeomelettowarmplate,andaddthereservedonionherringmixturetotheskillet.Proceedtomake
asecondomeletasabove.
E.Z.Jones,WBBBRadio,Burlington,N.C.
HuevosRancheros
(RanchEggs)
Serveseighttoten
16to20eggs(2perserving)
Butter(about4tablespoons)
Milk
Tabasco
8to10slicestoast
Bakeeggsinbutteredmuffintinswithadotofbutter,alittlemilk(about1teaspoonperegg),andadropofTabasco.Bakeat350degreesfor8to10minutes,or
untilwhitesareset.Serveontoastwiththefollowingsauce:
Sauce
3largeonions,chopped
3largegreenpeppers,chopped
1/2cupbutter
22lb.canstomatoes
1cupcannedmushrooms
Salt,peppertotaste
Tabascosaucetotaste
Worcestershiresaucetotaste
Chilipowdertotaste
6crushedchilipitines

Page107

Cookonionsandpeppersslowlyinbutteruntilonionsareclear.Addtomatoes,mushrooms,salt,pepper,Tabasco,Worcestershire,chilipowder,andchilipitines.
Cookslowlyfor1to2hours,untilthick.
UnaChapmanDowd,fromWhat'sCookin'?CorpusChristi,Tex.
ToMakeanEnglishRabbit
Oneoftheearliestrabbits,orrarebits,isfromMrs.HannahGlass'sArtofCookery,1774,inwhichshesays:"Toastasliceofbreadbrownonbothsides,thenlayit
inaplatebeforethefire,pouraglassofredwineoverit,andletitsoakthewineupthencutsomecheeseverythin,andlayitverythickoverthebread,andputitina
tinovenbeforethefire,anditwillbetoastedandbrownedpresently.Serveitawayhot."
FromTheWilliamsburgArtofCookery,byHelenBullock
TexasWelshRarebit
Servesthreetofour
2tablespoonsbutter,melted
2tablespoonsflour
1cupmilk
1/2lb.boxprocessedcheese
1(11/3oz.)sectionofCamembertcheese,sliced
2tablespoonsWorcestershiresauce
3tablespoonssherryorale
Melbatoast
Blendshorteningandflourtosmoothpaste.Addmilkandcook,stirringconstantly,untilthickened.Addcheesecookuntilmelted.Justbeforeserving,add
Worcestershireandwine.PouroverMelbatoast.
Mrs.M.W.Lupton,fromTheJuniorLeagueofDallasCookBook,Dallas,Tex.
RinctumDiddyorRedDevil
Servesfourtosix
ThisisaformofWelshRarebitoftenknownasRussianRarebit.Thebaseischeesewithtomatoflavoringandhighseasoning.
1tablespoonbutter
1tablespoonflour
1egg
1cupsweetmilk
1/2lb.cheese,grated
1cantomatosoup(Campbell's)
1teaspoonsoda
1teaspoonsalt
Dashredpepper
Toastorcrackers

Page108

Meltbutterandmixinflour.Beateggandmilkandstir.Letcook1minutethenaddcheese.Aftercheesemelts,addtomatosoupwithsodastirredin.Letcometoa
boiladdsaltandpepper,andcookuntilitthickens.Servehotontoastorcrackers.
Mrs.RaymondBall,fromTheEpiscopalPantry,Danville,Va.
Catherine'sQuicheLorraine
Servesfourtofive
8to10slicesbacon,friedcrisp,drained,crumbled
19inchunbakedpieshell
1/2poundSwisscheese,diced(orsharpCheddarcheese)
1tablespoonmincedonion(optional)
4eggs,wellbeaten
1cupmilk
Saltandpeppertotaste
Frythebacondrainandcrumbleit.Sprinklebaconinthebottomofpieshell.Sprinklethedicedcheeseoverthebacon.Beattheeggsaddthemilk,salt,andpepper.
Letthemixturesetforashorttimeuntilbubblesrisetothetop.Skimoffthebubbles.Pourtheeggmixtureintothepieshell.Bakeinapreheated350degreeovenfor
about30minutes,oruntilset.Aknifeinsertedinthemiddleofpieshouldcomeoutcleanwhencustardisdone.Sliceasapieandservehot.Thisisagoodluncheon
dish.
Mrs.WilliamS.Chandler,Burlington,N.C.
BasicCheeseSouffle
Servessixtoeight
Thesecretofasuccessfulsouffldependslargelyupontheproperbeatingoftheeggwhites.Awirewhisk(orballoonwhip)isbestforbeating.Theeggsshouldbeas
voluminousaspossible,beatenstiffandmoistlooking,notdry,andfoldedingently,neverstirredin.Flourorpotatostarchshouldbeusedinthesauce,andsome
cooksaddcreamoftartartosupporttheeggwhites.Thesoufflmaybebakedinahot(425degree)oven,oritmaybeplacedinapanofhotwaterandbakedat
about325degrees.Abutteredsouffldishshouldbeusedtobakethemixture,withabutteredbrownpapercollartiedaroundtheoutsiderimofthedishtoallowfor
extrarising.Thenumberofeggsusedisanindividualchoicethemoreeggs,thelargerthesouffl.Cheddarcheese,Swisscheese,Gruyre,Parmesan,ora
combinationofcheesesgointoacheesesouffl.
Withagoodbasicsauceavarietyofsoufflscanbeturnedout:vegetable,seafood,meats,poultry,anddessertsoufflsarebutafew.Servethesouffldirectlyfrom
theoventothetable!

Page109

4tablespoonsbutter
4tablespoonsflour,orpotatostarch
1/4teaspoonsalt
1cupmilk
4eggyolks,beatenthick
1/4lb.gratedCheddarcheese,extracheesefortopping,optional
1/8teaspooncayenne
4eggwhites,beatenstiffbutnotdry
1/4teaspooncreamoftartar
Butteredsouffldishwithpapercollar
Inalargesaucepan,meltthebutter.Removefromtheheatandblendintheflourandsalt.Returntotheheatcook,stirringconstantly,untilmixturebubbles.Slowly
stirinthemilk.Cookovermediumheat,stirringconstantly,untilthesauceismediumthick.Beattheeggyolksuntiltheyarethick.Addafewtablespoonsofthehot
saucetotheeggyolksandstirthenstirtheeggyolksslowlyintothesauce.Addthegratedcheeseandpepperandblendthoroughly.Beattheeggwhitesuntilthey
arefoamyaddthecreamoftartarandcontinuebeatinguntilthewhitesarestiffyetmoist,andstandinsoftpeaks.Gentlyfoldtheeggwhitesintothesauce.Pourthe
soufflintoabuttered11/2quartsouffldish.Sprinklethetopwithgratedcheese,ifdesired.Tieabandofbutteredbrownpaper(about2inchesabovetherim)
aroundtheoutsiderimofthedish.Bakeinapreheated425degreeovenfor25to30minutes,oruntilthesoufflispuffedandbrowned.Serveatonce.
CheeseSoufflewithGruyereCheese
Servesfourtosix
2tablespoonsbutter
3tablespoonsflour
1/2teaspoonsalt
Pepper
3/4cupmilk
5tablespoonsgratedGruyreorSwisscheese
1tablespoongratedParmesancheese
1teaspoondrymustard
4eggyolks
4eggwhites,stifflybeaten
Meltthebutter(ormargarine)inapan.Stirintheflour,salt,andpepper.Pouronthemilkandstiroverheatuntilitthickens(itmustnotboil).Addthecheeseand
mustardaddtheeggyolks,oneatatime,beatingaftereachaddition.Lastlyaddtheeggwhites,stifflybeaten.Greaseacasseroleandtieabandofgreasedpaper
aroundtheoutsidetoptosupportthesoufflasitrises.Fillthecasserolewiththemixtureandbakeinamoderateoven(350degrees)for1/2hour.Removefrom
oven,takeoffthepapercollar,andserveatonce.
Mrs.VernonF.Hutchens,from100FavoriteRecipes,Huntsville,Ala.

Page110

BeaumontInnSouffle
Servesfour
OntheBooneHighway,intheBlueGrasssectionofKentucky,isBeaumontInn,awhitepillaredcolonialmansionwhichwasoncethe"Daughter'sCollege"andlater
"BeaumontCollege."ItisnowoneofKentucky'smostinvitinginns,presidedoverbyMrs.T.CurryDedman,Sr.,andmanagedbyCharlesM.DedmanandT.C.
Dedman,Jr.Heretheguestfindsoldcountryham,yellowleggedchickens,andbeatenbiscuitservedinawaythatsuggestsanearlierday.Thissouffl,orfondue
(oftencalled"strata"),isamoremoderndish,easyandtimesaving.
4slicesofbutteredbread,cutincubes
3wholeeggs,beatenlight
2cupsofwholemilk
2cupsofgratedorgroundcheese
Seasonwithsaltandwhitepepper
Placebreadinabakingdishpourovertheeggs,milk,andcheese.Seasontotaste.Letstand20minutesorlonger.Bake1/2hourinmoderateoven(350degrees).
Specialpermission,Mrs.T.CurryDedman,Sr.,BeaumontInn,Harrodsburg,Ky.
MacaroniCheeseLoaf
Serveseight
116oz.pkg.macaroni
3pimientos
1greenpepper
1onion
3eggs,wellbeaten
1cupgratedcheese
Tomatocatchup
Cookmacaroniinsaltwater,anddrainwell.Grindpimientos,peppers,andonionandaddwithwellbeateneggsandgratedcheesetothemacaroni.Mixthoroughly,
andpressfirmlyintoamoldgreasedandlinedwithcheesecloth.Steam11/2hours.Moldontoaplatterandservecoveredwithhottomatocatchupandgarnished
withparsley.
Mrs.L.B.Allen,Jr.,Macon,Ga.
CheeseandRiceFondue
Servesfour
1cupcookedrice,hot
1cuptomatopuree
3tablespoonsbutter
2eggs,beatenverylight
1/2teaspoonsalt
1/2teaspoonpepper
11/2cupsgratedcheese

Page111

Mixtogetherandbakeinmoderateoveninabutteredcasseroleormold.Iftomatoesarenotfancied,substitute11/2cupswhitesauce.
FromTheLouisianaPlantationCookBook,byMrs.JamesE.Smitherman,Shreveport,La.
PickledEggs
Pickledeggsareasurvivalofthefreelunchwithasteinofbeerdays.Hereisanoldrecipe.
36hardboiledeggs
2cupsvinegar
10allspice
1teaspoonpowderedgingeroragingerroot
2clovesgarlic
1bayleaf
1podredpepper
2extracupsvinegar
Carefullypeeleggs,andarrangeinlargemouthedjars.Boil2cupsvinegarwithspices,garlic,andredpepper.Whenvinegarhassteepeduntilflavorofspiceshas
beenextracted,add2cupsmorevinegar,bringtoaboil,andpourovertheeggs.Whencold,sealthejarsandletstand1month.(Theymaybeeatenwithin24
hours.)
PickledEggs
Onequart
Thesemakeanexcellentadditiontoapicnicbasket.
2cupssmallwholebeets,cookedandpeeledorcanned,drainedbeets
1/2cupbrownsugar
1/2cupwhitevinegar
1/2cupwater
Pinchsalt
Smallpiecestickcinnamonor1/8teaspoongroundcinnamon
2or3wholeclovesordashofpowderedcloves
6hardboiledeggs,peeled
Preparethebeets.Combinethesugar,vinegar,water,salt,andspicesinasaucepanandbringtoaboil.Reduceheatandsimmerfor10minutes.Pourmixtureover
thebeetsletbeetsstandinthismixturefor3days.Addthepeeled,hardboiledeggs.Refrigerateleteggsstandinthismixturethreedaysbeforeserving.Servecold.
Thebeetsgivetheeggsalovelypinkredcolor.Forthosewhoarenotenamoredofbeets,theamountmaybereducedtotwobeets,whichwillbesufficienttocolor
theeggs.
Mrs.LeslieE.Phillabaum,ChapelHill,N.C.

Page112

6
SeaFood
BakedRedSnapperaLaLida
Servessixtoeight
Thisrecipeappliestoanybakedfish.Cleana31/2to4lb.redsnapperoranyotherleanfishwithheadandtailon(donotcutanydeeperintofishthannecessary).
Rubtheoutsideoffishwithacombinationofbutter,flour,salt,andpepper.
Stufffishasfollows:
7slicesoftoastedbread,crumbed
1cantomatoes,drained,savejuice
2onions,choppedfine
1/2greenpepper,choppedfine
1/2cupcelery,choppedfine
1choppedclovegarlic
1lumpsoftenedbutter(about1tablespoon)
1beatenegg
Salt,redpepper
1/2lb.choppedrawshrimp
1/2pt.choppedrawoysters
Mixthebreadcrumbswiththedrainedtomatoes.Addonions,greenpepper,celery,garlic,andmixallverywell.Addbutter,egg,salt,andredpeppertotaste.Now
addtherawshrimpandoystersandmixthoroughly.Stufffishandsewupwithneedleandcoarsethread.Ifanydressingisleft,putitononeendofbakingdish.Pour
overthefishagravymadeofthetomatojuicefromcannedtomatoes,1/4glasswater,juiceof1lemon,1crushedbayleaf,1/2clovegarlic,salt,pepper,and1
tablespoonoffloursiftedovermixtureandmixedwithaspoon.Bake1hourat350degrees,andbasteoften.Strainsauceoverfishbeforeserving.Afewwhole
shrimpmaybeaddedforgarnishing.ThisismostdeliciousIserveitwithoutthesaucesometime.
Mrs.FrankH.Anderson,fromWhat'sCookin'?,CorpusChristi,Tex.
BroiledRedSnapper
1/2lb.redsnapperfilletperperson
Butter,melted
Saltandpeppertotaste
Lemonorlimeslicesforgarnish
Extrameltedbutter

Page113

Lineashallowbakingdishwithaluminumfoil.Laythefish,skinsidedown,onthefoil.Melt1tablespoonofbutterforeachhalfpoundfillet.Saltandpepperfishto
taste.Garnishthefishwiththinlemonorlimeslices.Bakeina350degreeovenuntilthefishflakeswhenpickedwithafork(about30minutes).Bastewithextra
butteriffishbecomesdry.Servewithsmallcupsofmeltedbutter,orservewithRedSnapperSauce(see''Sauces,"p.443)pouredoverthefish.
Mrs.AngusCraft,St.Petersburg,Fla.
Antoine'sPompanoenPapillote
Servessix
Pompano,whichaccordingtoMarkTwain,"isasdeliciousasthelesscriminalformsofsin,"isatropicalfishderivingitsnamefromagreenishplantofthesamecolor.
AlthoughnotoftenfoundfarthernorththanFloridaorGeorgia,ithasbeencaughtofftheNorthCarolinacoast.
PompanoenPapillote,meaning"inapaperbag,"isthebrainchildofJulesAlciatore,whobakedpompanofilletsinpaperheartstocelebratethevisittoNew
OrleansofAlbertoSantosDumont,theBrazilianballoonist,intheearly1900's.ItwasanideastemmingfromarecipeoriginatedbyAntoineAlciatoretohonorthe
Montgolfierbrotherswhoinventedthefirstballoonin1783.Richsaucewassealedinthepaperheartswiththefishandallflavoredwithwhitewine.(ForPresident
FranklinD.Roosevelt,champagnewassubstitutedfortheotherwine.)
Antoine'spompanoinabagisoneofthemostwidelyusedmethodsofbakingfish(meatorfowl),especiallythetenderpompano.Theproceduremaybeasimple
one.(Thefishispreparedasforordinarybaking,slippedintoaheavybrownpaperbag,tiedtightly,andwhiskedintotheoventostewinitsownrichjuices.Ibake
mackerel,speckledtrout,bass,oranyotherbakingfishinthismanner.)Instead,onemaybecomeensnaredlikeJulesAlciatoreinpaperhearts.
3mediumsizedpompano
3cupswater1choppedshallot,or2tablespoonschoppedonion
6tablespoonsbutter
21/4cupswhitewine
1cupcrabmeat
1cupdicedcookedshrimp
1/2clovegarlic,minced
11/2cupschoppedonions(extra)
Pinchthyme
1bayleaf
2cupsfishstock
2tablespoonsflour
Salt,pepper
2eggyolks
Cleanpompanocutinto6fillets,removingheadandbackbone.Simmerhead,bones,andwater(tocover)untilthereare2cupsstock.Sautshallots

Page114

andfilletsin2tablespoonsbutteradd2cupswine.Coverandsimmergently5to8minutesuntilfilletsaretender.Sautcrabmeat,shrimp,and1/4garlicclovein1
tablespoonbutter.Addonion,remaining1/4garlicclovecook10minutes.Addthyme,bayleaf,andadd13/4cupsfishstocksimmer10minutes.Blendtheflour
andbuttergraduallyaddremaining1/4cupfishstock.Addtocrabmeatmixturewithwinestockdrainedfromfilletsaddsaltandpeppertotaste.Cook,stirring
constantly,untilthickened.Beateggyolksaddhotsauceand1/4cupwine.Mixthoroughly.Placeinrefrigeratortochilluntilfirm.
PaperHearts
Cut6parchmentpaperhearts8incheslongand12incheswide.Oilwell,andplacespoonfulsofsauceononesideoftheheartslaypoachedfilletsonsauceandfold
over(likeoldfashionedfruitpies).Handsealtheedges.Layheartsonoiledbakingsheet.Bakeinhotoven(450degrees)15minutes,oruntilpaperheartsare
browned.Serveimmediatelyinhearts.Freshsalmon,seatrout,orstripedbassmaybeused.
FromAntoine'sRestaurant,NewOrleans,La.Specialpermission,RoyAlciatore,Proprietor
BakedStuffedPompanoaLaGheradi
FromHenry'sofCharlestoncomesapoeticrecipeforstuffedpompano.Theexperiencedcookwillfillinthedetails.
"TakeacarefullyselectedFloridapompanostuffedanddelicatelyseasonedwithadeliciousmixtureofsuperiorshrimp,Carolina'sfinestcrabmeatandgardenfresh
greenonionsinexactlytherightproportionsandmoistenedwithfinesherry.CountrybaconandchoppedSpanisholivesarethenplacedonthefishandthiswonderful
resultofatrueartist'sskillisallowedtobakeinacoveredvesselfor15minutestocreateanevertobeforgottenseafoodtastethrill.ServedinanestofJulienne
potatoes."[Mr.Shafferaddsthatheuses100percentfrozenprecutfilletsandsteaksinseafooddishes.M.B.]
FromHenry's,Charleston,S.C.Specialpermission,WalterL.Shaffer,Proprietor
EasyTroutMarguery
Servesfour
2lbs.trout,skinned,cutintofillets
3tablespoonsoliveoil
1/2cupwater
Saltandpeppertotaste
1/4cupwhitewine
HollandaiseSauce(seeSauces)

Page115

Rollthefilletsandskewerwithtoothpicks.Pourtheoilintoabakingdishrollthefishintheoil.Addthewatersprinklewithsalt,pepper,andwine.Bakeina375
degreeovenuntilfishflakes(about45minutes).ServewithHollandaiseSauceoverthefish.
TroutinWhiteWineSauce
Servessix
3poundstroutfillets
3tablespoonsmeltedbutterorsaladoil
2smallchoppedonions
Saltandpeppertotaste
Havethefilletsskinnedandboned.Foldeachfilletoverskewerwithtoothpicks.Placeinabakingdishoverthemeltedbutterandchoppedonions.Sprinklewithsalt
andpepper.Bakeina350degreeoven,turningthefilletsonce,untilthefishistender(about35to40minutesaccordingtothethicknessoffish).Makeasauceas
follows:
Sauce
6tablespoonsbutter
21/2tablespoonsflour
Juiceof1lemon
1doz.cookedshrimp,brokenintosmallpieces
1truffle,slicedthin,or6blackolives,sliced
1/2cupsliced,cannedmushrooms
12oysters,drained
11/2cupwhitewine
1cupwellbutteredbreadcrumbs
Gratedcheese
Inaskilletmeltthebutterstirintheflour,andmakearoux(paste).Addthelemonjuice,stiraddremainingingredientsexceptbreadcrumbsandcheese.Pourthis
sauceoverthefish.Sprinklewithbreadcrumbsandcheese.Runintoovenuntilitisheatedthoroughly,andthetoppingismeltedandbrowned.
FromthefilesofthelateWilliamT.Polk,Greensboro,N.C.
FilletofTroutSarapico
Servestwo
11/2lbs.seatrout
3/4cupcreamcheese
3/4cupRoquefortcheese
1/2cupSpanisholiveoil
1truffle,brushed
2Spanishpimientos,chopped

Page116

1/4cupchampagne
Pinchofsalt
Juiceof1lemon
4slicesAmericancheese
4steamedshrimps
2lemonslices
Fewsprigsofchoppedparsley
Havethetroutskinnedandbonedandcutintotwofillets.Combinecreamcheese,Roquefortcheese,oil,truffle,andpimientos.Blendwelltoasmoothpaste.Spread
thispastebetweenthefillets(sandwichstyle).Sprinklewiththelemonjuiceandsalt.
Placethefilletsinthecenterofalargepieceofheavydutyaluminumfoil.Pourthechampagneover.Sealthefishinthefoil,andbakefor30minutesina350degree
oven.Turnbackthefoilarrangecheeseslicesattractivelyontopoffish,overlappingslices.Placeashrimponeachcheeseslice.Returnfishtoovenandheatuntil
cheesemelts.Garnishwithparsleyandlemonslices.Serveveryhot.
TheColumbiaRestaurants,Tampa,Fla.
FriedShad
R.D.Leaisanavidsportsman,dividinghistimebetweenhuntingandfishingthencookinghiscatchwithprofessionalskill.AmemberoftheChesterfieldSportsman
HuntClub,hishuntingismostlyona2000acreclubtractinChesterfieldCounty,Virginia,wheredeer,rabbit,andothergameareplentiful.Hefishes,largelyforshad,
intheAppomattoxRiverbetweenPetersburgandHopewell,Virginia.
Shad,asaltwaterfish,inthespringleavestheoceanandcomestofreshwatertospawn.TheshadfishingseasonopensinVirginiaaroundthefirstweekinApriland
endsJune1.Thefishermanputsoutdriftseinesabout1hourbeforetheslackofthetideanddriftsthemuntilthetideslacks,thenpullsinthenets.Agoodcatchis
from15to20shadonatide.
Mr.Leaprepareswhatfreshshadisneededforimmediatecooking,andfreezestheremainderinadeepfreezelocker.Thesehekeepsforaslongassixmonths.
Whenthawed,theymaybebakedorpreparedinanyway,buthisfavoritedishisfried.
Cleantheshad,andsplitdownthebackbonethencutinto6inchpiecesandgasheachpieceinseveralplaces.Putfishinsaltwaterandsoakfor1hour.Drainand
rollincornmealwithsaltandpepperadded.Putenoughshorteningintoironpantoalmostcoverfish.Whenitishot,putinfishandfrytoagoldenbrown.
R.D.Lea,Petersburg,Va.

Page117

BakedRoeShad
Servessixtoeight
InselectingashaditisbesttofollowMrs.Randolph'sadvice(TheVirginiaHousewife,1831)andchooseoneweighingfrom31/2to4pounds.Ifcookedinavery
slowoven(250degrees)for4to5hours,ineithersweetmilkorwater,theboneswillalmost,ifnotentirely,disintegrate.Amoremodernmethodistoincasethefish
inpaper(seep.120)oraluminumfoil.Someprefertostrugglealongwiththebones,ratherthantousethelongercookingmethod.Toillustratebothmethods,Ihave
chosenseveralvariants.Thisisanoldrecipeusingthelongperiod.
Takeafourpoundshadpreferablyaroeshad,withroeremoved.Greasethebottomofacoveredroastertopreventsticking.Placeshadinroasterlardinsideand
ontopwiththinslicesofbreakfastbacon.Pourintopancoldwatersufficienttocomewelloversidesoffish,butnotontop.Seasonwithsaltandpepper.Heatontop
ofstove.Placeroasterinovenandbakeat250degreesfor5hours.Allwaterwillbecookedoutandtheboneswillbeabsorbed.Excellent.
J.Q.E.,fromTheEpiscopalPantry,Danville,Va.
PlankedShad
Servessix
Use31/2lb.shad,oranywhitefleshedfish.Cleanandsplitfishdownback.Heatplankveryhotlayfishuponit,skinsidedown.BrushfishoverwithWessonoil
sprinklewithsaltandpepper.Bake35minutesinveryhotoven.Whencooked,pourover4tablespoonsofmeltedbutterandthejuiceof1lemon.
Mrs.W.S.Beamon,fromTheSuffolkCookBook,Suffolk,Va.
BakedShadwithEggSauce
Servessixtoeight
Cleanonelargeroeshad(31/2to4pounds).Saveroe.Stuffwiththefollowing:
2cupsbreadcrumbs
1onion,choppedfine
Butter,sizeofanegg
Extrabutter,salt,pepper
1teaspoonsalt
1/2teaspoonpepper
1cupsherry

Page118

Mixthebreadcrumbs,onion,meltedbutter,andseasonwithsaltandpepper.Stuffshad.Placeinabakingpansprinklewithdotsofbutter,pepper,andsalt.Bake1
hour,bastingoftenwiththesherry.Garnishwithslicesoflemonandservewitheggsauce.
Sauce
Butter,sizeofanegg(1largetablespoon)
1tablespoonflour
3gillsmilk(11/2cups)
Salt,peppertotaste
2hardboiledeggs
Meltthebutterstirintheflourandblendaddmilk,salt,andpeppertotaste.Cookuntilthick.Choptheeggsintosmallpiecesandstirthemintothesauceboatand
servewiththebakedshad.
Taketheshadroeandsaveforcookingwitheggs.
Mrs.S.S.Cadot,fromABookforYeCook,Fredericksburg,Va.
CharlestonBonelessShad
Servesthreetofour
Thisisamethodusedallthrough"thelowcountry,fromtheSanteetoPortRoyal."Ifpreparedrightthebonesreallydissolve.Thisisanold"receipt."
13/4poundshad,cleaned
Cheesecloth
1qt.water
1tablespoonvinegar
Choppedonion,fennelseed,mace(ifdesired)
Saltandpepper
Baconstrips
Placethecleanedshadinalargepieceofcheeseclothforeasyhandling.Boilitverygentlyinthewatertowhichthevinegarhasbeenadded.Addchoppedonionand
spicestowaterifdesired.Boil20minutesremovetheshadanddrainoffwater.Saltshadinsideandoutandsprinklewithpepper.Placeoneortwostripsofbaconin
fishfoldfishhalvestogether,andplaceinaheavyroaster,theheavierthebetter.Placeoneortwostripsofbaconontopoffish.Coverandbakeina200degree
ovenforfivetosixhours.Addtheshadroeabout30minutesbeforefishisdone.
Uncoverandplaceunderbroilerjustlongenoughforfishtobrownontop.Addmorebaconifnecessarytogiveanicebrown.
KellingerCotton,Goldsboro,N.C.(FromtheHenryBelkcolumn,NewsArgus,Goldsboro,N.C.)

Page119

StuffingVariant
Servessix
ThisisaVirginiastuffingoftenusedinShad31/2to4poundfishwhichhasbeensalted,peppered,andrubbedwellwithsoftbutter:
1/2cupmeltedbutter
1mediumonion,minced
1/2cupmincedcelery
11/2cupsloafbreadcrumbs
1/2cupcrackercrumbs
1/2teaspoonsalt
1/2teaspoonpepper
1/4teaspoonpoultryseasoning
1/8teaspoonpowderedmarjoram
1/8teaspoonrosemary
1tablespoonWorcestershiresauce
1/2cupchickenbrothorsweetmilk
Baconstrips
2cupsmilk
Meltbutterindeepskilletstirinonion,celery,andsimmeruntilsoftaddcrumbsandseasonings.Moistenwithenoughbrothormilktoformlight,moistmixture.Stuff
fishandtrusswithcord.Gashbackinfourplacesandlaybaconstripsoneachgash.Pour2cupsofmilkintolargeroasterplacefishonrackinmilkandbake2
hoursat325degrees.Garnishwithlemonquartersandfreshparsley.
BakedShadwithRoeStuffing
Servessix
1largeroeshad
2cupswater
2tablespoonsvinegar
1/2cupchoppedonions
1/2cupbutter
3eggs,beaten
1cupbreadcrumbs
Salt,pepper
2extracupswater
1/2cuplemonjuice
2tablespoonsWorcestershiresauce
Boilroein2cupswatertowhich2tablespoonsvinegarhavebeenadded.Removeskinandmashroe.Cooktheonionandbutterslowly,andaddtotheroeadd
beateneggsandbreadcrumbs.Saltandpeppertotaste.Putthestuffingintotheshadandtruss.Bakethirtyorfortyminutesin2cupsofwatertowhichhasbeen
addedthelemonjuiceandWorcestershiresauce.Baste.
Mrs.HarveyMoore,fromOldNorthStateCookBook,Charlotte,N.C.

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Luzette'sShadwithoutBones
(BakedinaBag)
Servessix
3to4lb.shad
Largesquarecheesecloth
1smallchoppedonion
2qts.water
2tablespoonsvinegar
8tablespoonsmeltedbutter
Saltandpeppertotaste
1largebrownpaperbag,greasedwellwithvegetableshortening
4stripsofbacon,optional
Placetheshadinalargesquareofcheesecloth,sprinkleitwiththechoppedonion.Lowerthefishintoalargevesselwiththewaterandvinegar.Gentlyboiltheshad
for20minutes.Lifttheendsoftheclothgently,andremoveshad.Generouslycoattheinsideandoutsideoffishwiththemeltedbuttersprinkleinsideandoutwithsalt
andpepper.Ifdesired,drapethebaconacrosstheshad.Placeinthegreasedpaperbag.Placeinalargecoveredroaster,cover,andbakeat250degreesfor6
hours.Thiscausesthebonestodisintegrate.
Mrs.W.W.Brown,2nd,Burlington,N.C.
BakedRockFish
ThisisanoldEdentonrecipewithmoderntemperatureadded."DressaRockFishandmakegashesonbothsides2inchesapart.Sprinklesalt,blackpepper,and
flouronbothsidesoffish.Layhalflengthstripsofbacon2inchesapartinbottomofbakingpan.Sprinklelightlywithflour.Placefishinthepanontopofbacon,and
thenputbaconstripsoneachgashontopofthefish.Cutonemediumonionoverfishandintothepan.Pour1cupofwaterintopan.Putcoveronpanandcookat
350degreesfor20minutes.Removecoverandcookuntilfishisbrown.Addwaterasnecessarytomakegravy.HaveWorcestershiresaucehandyatthetableasit
addsgreatlytotheflavor."A3poundfishwillservefour.
Mrs.W.B.Rosevear,PembrokeHall,Edenton,N.C.
FiletdeSoleaL'orly
(Flounder)
Servessix
Thesole,esteemedbytheFrenchasoneofthefinestfish(itcomesfromMediterraneanwaters)issosimilarintasteandtexturetotheflounderfoundintheMexican
Gulf,thatlongagotheCreolesofNewOrleansgavethefloundertheFrenchname,andadaptedtheFrenchwaysofcookingit.Themostfamousoftheoriginaldishes
adaptedisSoleil'Orly.Thesole,orflounder,canalsobe

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friedinthesamemannerasanyotherfishfilletandservedwithatartarorothersauce.
Buy6filletsofflounderwithbonesremoved.Dipthefilletsinmilkintowhichanegghasbeenbeaten(about2tablespoonsofmilkormoreifdesired).Rollgenerously
inbreadcrumbsandfryinbutteruntiltenderandgoldenbrown.Garnishwithparsleyandservewithtomatosauceasfollows:
1smallcantomatoes(1cup)
1teaspoonbutter
2cupswater
2clovesgarlic,minced
1bayleaf,minced
1sprigthyme,minced
1tablespoonbutter
1tablespoonflour
Salt,pepper
Putonthetomatoestoboiladd1teaspoonbutterandwater.Letboil10minutesthenaddfinelymincedgarlic,bayleafandthyme.Boiluntilreducedslightlythen
mashthroughsieve.Heat1tablespoonbutterinsaucepanadd1tablespoonflour.Stiruntilslightlybrownedaddtomatopuree,andseasonhighlywithsalt,pepper,
etc.Stiruntilthickened.Alwaysgarnishwithparsleywhenusingthissauce.
FromNewOrleansRecipes,byMaryMooreBremer,NewOrleans,La.
IslandFishDinner
Servessixtoeight
ThisIslanddinnerisanoldoriginalRoanokeIsland(N.C.)recipewhichissaidtohavebeencreatedbeforetheCivilWar.Itisstillafavoritemealofthatsectionof
NorthCarolina.
15lb.(orlarger)fish(Rock,tuna,ormarlin)
8mediumboiledpotatoes
2onions,peeled,chopped
1cupcrispbaconcrumbs,orfriedstreakoffat,streakofleanmeat
Saltandpepper
1cuphotbacondrippings
Placethefishinalargevesselandcoverwithwater.Boilgentlyuntilfishfallsapartdrainoffliquid.Boilthepotatoespeelwhilehot.Choptheonions.Fryoutenough
bacontomake1cupofcrispcrumbledbits,orfrythestreakedmeatandchopit.Keepthebacondrippingshot.
Toserve:Alloweachpersontomashapotato(or2potatoes)onhisservingplate.Mashachunkoffishoverthemashedpotatoes.Sprinklechoppedonionsand
baconoverthefish.Saltandpeppereachservingtotaste.Poursomeofthehotbacondrippingsovertopofall.

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NOTE:Thesecretofthesuccessofthisdishistokeepeverythingashotaspossible.Itmaybearrangedononelargeheatedplatter.
Mrs.R.O.Stoutenburg,Manteo,N.C.
ToFryPanFish
Panfisharefishsmallenoughtobefriedorcookedwhole.Theseareusuallydressed,rubbedwithsaltandpepper,androlledincornmealorflourandfriedineither
lardorbutter.Perch,streamtrout,etc.,arefriedwhole.InmanySouthernsections,particularlyalongthecoast,panfisharerolledincornmealandfriedinfatdeep
enoughforthefishtoturnitself.Inothersthefishisdippedinflour,thenineggmixture,rolledinbreadcrumbs,andfriedindeepfat.Stillathirdmethodistorollthe
fishinseasonedflourandfryinshallowbutterorlard.Fishfilletsarefriedinvariouswayslikepanfish.
GradyCrisco'sPepperFish
Dressanyfryingfishinfillets,whole,orsteaks.Layfishonwaxedpapertakeapeppershakerandshakeonthepepperuntiltheentiresurfaceisblackwithpepper.
Turnfishandpepperotherside.Layfishinhotshallowgreaseandfrybrown.Fishissaltedafterputtinginpan.Thepeppergivesadistinctiveflavor.
GradyCrisco,Charlotte,N.C.
NOTE:Mr.Criscodoesn'tsay,butthefishcouldberolledincornmealbeforepeppering.M.B.
SalmonScramble
Servesfour
GradyCriscoisaskilledfishermanandaproamateurchefonfishingtrips.Justincase,healwayscarriesalongcannedsalmon.Thisishisfavoritebreakfastdish
beforefishingbegins.
6to8slicesbacon
1tallcanpinksalmon,drained
6to8eggs
Salt,pepper
Fryoutthebaconinheavyskillet.Removebaconpouroffallbut1or2tablespoonsgrease.Dumpincanofsalmonstiruntilheated.Breakintheeggsandscramble
alluntileggsarecooked.Seasonwithsaltandpepper.Servewiththebaconandplentyofhotcoffee.
GradyCrisco,Charlotte,N.C.

Page123

MoldedSalmon
Servessix
Thistemptingdishdoublesasaluncheonentreeorasalad.
2cupssalmon
1/2tablespoonsalt
11/2tablespoonssugar
1/2tablespoonflour
1teaspoonmustard
Cayennepepper
2eggyolks
3/4cupwater
1/4cupvinegar
2tablespoonsbutter,scant
3/4tablespoongelatin,soakedin2tablespoonscoldwater
Rinsesalmonandseparateintoflakes.Combinedryingredients,eggyolks,water,andvinegar.Cookindoubleboiler,stirringconstantlyuntilmixturethickens.Add
butterandsoakedgelatin.Mixwithsalmon.Pourintoagreasedmoldandchill.Servewithlettuceandmayonnaise.Choppedcucumbersandcreammaybeaddedto
themayonnaise.[Thesameproportionsofanyfishflakes,crabmeatorlobstermaybeusedinthistoreplacesalmon.M.B.]
Mrs.LutherEvans,fromTheAlexandriaWoman'sClubCookBook,Alexandria,Va.
ClamsForestiere
(StuffedClams)
Servesfour
Accordingtotheeminentcontributorofthisrecipe,''Whetherlittlenecksorcherrystones(clams),theyaremarvelouslyversatile.Theyaredeliciouswhenaccented
withasimplesqueezeoflemon,ablendoflemonandsoysauce,oratraditionaltomatococktailsauce.But,tosometastes,theyarebestofallwhenstuffed."
24freshcherrystoneorlittleneckclams(seenote)
1/4cupwater
3slicesbacon,cutintosmallsquares
1/2lb.mushrooms,capsandstems,finelyminced
11/2tablespoonsfinelychoppedshallots
1/8lb.cheese,GruyereorSwiss
2tablespoonsfinelychoppedparsley
1smallclovegarlic,finelyminced
3/4cupfine,freshbreadcrumbs
1/2cupfinelymincedheartofcelery
3tablespoonsdrywhitewine
1eggyolk
Saltandfreshlygroundblackpepper
1/2cupgratedParmesancheese
Lemonwedges
Preheatovento400degrees.

Page124

1.Washtheclamswellandplacetheminakettle.Addthewater,cover,andsteamuntilclamsopen.Removetheclamsandletthemcool.Taketheclamsfromthe
shellsandchopthemonaflatsurface.Thereshouldbeabout2/3cupchoppedclams.Setaside.Reservethe24clamshells.
2.Cookthebaconinalargesaucepanuntilbitsarecrisp.Removethebaconbitsandreserve.Pouroffallbut2tablespoonsoffatfromthesaucepan.Addthe
mushroomstothefatinthesaucepan.Addtheshallotsandcook,stirring,untilmushroomsarewilted.Letcool.
3.Chopthecheeseintotinycubes.Addthecheese,parsley,garlic,breadcrumbs,celery,wine,andeggyolktothemushroommixture.Addsaltandpepper(to
taste).Combinethechoppedbaconandchoppedclamswiththeotheringredients.
4.FillthereservedclamshellswiththemixtureandsprinklewithParmesancheese.Bake10minutesorlongeruntilfillingisbubblyandgoldenbrown.Servehotwith
lemonwedges.
NOTE:Cannedclamsmayalsobeusedinthisrecipe.Draintheclamsandmeasureoutapproximately2/3cup.Proceedwiththerecipe,startingwithstep2.Inlieuof
thereservedclamshells,spoonthemixtureintoscallopshellsorsmallramekinsandbake.
CraigClaiborne,FoodNewsEditor,TheNewYorkTimes,N.Y.
Mrs.Barkley'sBakedCrabMeat
Servesfour
ThisbakedcrabmeatrecipewasgiventoMrs.HarrisW.Rankin,Paducah,Kentucky,bythedaughterinlawofVicePresidentBarkley.Therecipeis"fromthe
table"ofthefirstMrs.AlbenW.Barkley,anativeofPaducah.
1lb.crabmeat,wellpickedtoremovebitsofshell
4tablespoonsbutter
2tablespoonsflour
11/2cupsmilk
1/4teaspoonsalt
Juice1smallonion
Juice1/2lemon
1teaspoonWorcestershiresauce
1teaspoonchoppedparsley
Dashcayennepepper
1/4teaspooncelerysalt
2eggs,wellbeaten
Breadcrumbs
Makeathickcreamsauceasfollows:
Meltbutterinheavysaucepanblendinflouraddmilkandstirconstantlyuntilthickened.Seasonwithsalt,onion,lemonjuice,Worcestershiresauce,parsley,
cayenne,andcelerysalt.Addtheunbeateneggsandstir,butdonotletboil.Mixwellwiththecrabmeat.Placeinaglassbakingdish.Coverwith

Page125

butteredbreadcrumbsandbakefor30to40minutesinamedium(350degree)oven.
Mrs.DavidM.Barkley,Washington,D.C.
CommonwealthDeviledClamswithShrimpandCrabMeat
Servesfourtosix
ThehistoricCommonwealthClubofVirginiahasaddedmanyhonorstothetraditionofSoutherncuisine.W.W.Lamond,Jr.,ingivingmeseveraloftheClub's
memorabledishes,saysthathehaschosentherecipeswhichthemembersthinkaretheoutstandingonesassociatedwiththeClub.Thisisonefromthegroup.
1pt.freshcherrystoneclams,choppedfine
1/2cupchoppedshrimp
1/2cupchoppedcrabmeat
2tablespoonsLeaandPerrinssauce
1dashTabascosauce
1tablespoonpreparedmustard
Rouxconsistingof2tablespoonsbutterwithflour(about2tablespoons)tothicken
Crackercrumbs
Combineallingredients,exceptroux,inaheavyfryingpanoverahotflamebringtocookingheatandaddrouxstiruntilmixtureissmoothandthick(aboutthe
consistencyofaheavyoatmealaddclamjuiceifthemixtureistoodry)cookapproximately15minutes.Heapmixtureintocleanclamshellspatcrackercrumbson
lightlyandbakeina350degreeovenuntilbrown.
W.W.Lamond,Jr.,Manager,TheCommonwealthClub,Richmond,Va.
SavannahDeviledCrabs
Servesfour
1lb.crabmeat
2boiledeggs,mashed
Icupbreadcrumbs
2tablespoonsWorcestershiresauce
1teaspoonTabascosauce
1/2teaspoonsalt
2tablespoonsDurkee'sdressing
2tablespoonsmayonnaise
Meltedbutter
Mixcrabmeatwithmashedboiledeggsadd1/2cupofbreadcrumbs,Worcestershiresauce,Tabascosauce,salt,dressing,andmayonnaise.Putintoshellscover
crabswith1/2cupcrumbsandmeltedbutter.Bake15minutesinamoderateoven(350degrees).
Mrs.RobertW.Groves,Savannah,Ga.

Page126

HotCrabMeatSalad
(Baked)
Servessix
1lb.crabmeat
4eggs,hardcooked,mashed
4slicesbread,cruststrimmedoff
1cupmilk
1smallonion,chopped
1cupmayonnaise
1teaspoonWorcestershiresauce
DashTabasco
Saltandpeppertotaste
1cupbutteredbreadcrumbs
Mixthecrabmeatandmashedeggstogether.Soakthebreadinthemilkthensqueezeoutcrumblethebread.Stirinremainingingredientsexceptbutteredbread
crumbs.Pourintoabuttered11/2quartcasserole.Sprinklewiththebreadcrumbs.Bake,uncovered,ina350degreeovenfor30minutes.
Mrs.C.L.Haney,Raleigh,N.C.
CrabMeatMornay
Serveseighttoten
1/2cupbutter
1smallbunchgreenonions,chopped
1/2cupfinelychoppedparsley
2tablespoonsflour
1pt.lightcream(halfandhalf)
1/2lb.Swisscheese,grated
1lb.lumpcrabmeat
2tablespoonssherry
Salttotaste
Cayennepeppertotaste
Heatthebutterinaheavyskillet,andsauttheonionsandparsleyuntilonionsareagoldencolor.Blendintheflourstirinthecream.Addthecheeseandsimmer
slowlyuntilthecheeseismelted.Gentlyfoldinthecrabmeatreheat.Addthesherry,andseasontotastewithsaltandpepper.Servethisinachafingdishasanhors
d'oeuvre,withMelbatoastrounds,orinpattyshellsforamaincourseluncheondish.
Thisrecipemaybedoubled.
Mrs.CharlesIveyWilliamson,Mobile,Ala.
SauteedSoftShellCrabs
Servesfour
12softshellcrabs,cleaned
Flour
Butter
Saltandpepper
Parsley,chopped
Lemonwedges
Tartarsauce

Page127

Cleanthecrabspatthemdry.Dredgethemlightlyalloverinflour(shakeinapaperbagwiththeflour).Inaskilletheatenoughbuttertoabout1/2inchinpan.When
butterisbubblinghot,putinenoughcrabssopanwillnotbecrowded.Fryuntilgoldenbrownononesideturnandbrownotherside.Seasonlightlywithsaltand
peppertotasteastheycook.Removecrabstoahotplatterandservewithsomeofthepanjuicesoverthem.Sprinklewithchoppedparsleyandservewithlemon
wedgesandtartarsauce.
Dr.R.O.Stoutenburg,Manteo,N.C.
YborCityDeviledCrabs
Thirtysixlargecroquettes
ThisistheoriginalrecipeforYborCityDeviledCrabsassoldbyvendorsonthestreetsofTampa'sLatinQuarter.
Croquettedough:
3llb.loavesofstale(dry)Americanbread
1loaf(1lb.)Cubanbread(dry),groundfineandsifted
1leveltablespoonpaprika
1teaspoonsalt
RemovethecrustfromthethreeAmericanloavesofbreaddiscardcrust.Soakthebread15minutesinwatertocover.Drainoffthewater,andsqueezebreaduntil
almostdry.Addthesiftedbreadgraduallytothesoakedbreaduntilmixtureistheconsistencyofdough.Addpaprikaandsaltmixthoroughly.Formdoughintoaball
andrefrigerateforapproximatelytwohours.
CrabMeatFilling
5tablespoonsvegetableoil
3smallonions,finelychopped
1/2redorgreenbellpepper,finelychopped
4clovesgarlic,mashedorminced
1levelteaspooncrushedredhotpeppers(Italianstyle)
2bayleaves
1/2teaspoonsugar
1teaspoonsalt
16oz.cantomatopaste
1lb.freshcrabmeat(claws)pickedover,shredded
Heatoil.Intheoilslowlyfrytheonions,bellpepper,garlic,andcrushedhotpepperfor15minutes.Addbayleaves,sugar,salt,andtomatopaste.Stirthencover
andsimmer15minutesonlowheat.Addthecrabmeatandsimmer10minutes.Uncoverpourintoabowl,andrefrigeratefortwohours.
Tomakethecrabcroquettes:

Page128

Takeabout3tablespoonsofthechilledcroquettedoughandmakeasmallball.Presstheballoutinthepalmofthehand,andplaceinthecenter1tablespoonofthe
chilledcrabmeatmixture.Sealthedougharoundthecrabmeatandformitintoaboatshapedcroquettewithtwopointedends.Dipeachcroquetteintothefollowing
mixtures:
EggMixture
2eggs,wellbeaten
1/2cupmilk
1/4teaspoonsalt
Blackpeppertotaste
Coating
1cupcrackercrumbs
1/2cupflour
Mixtheabove.Aftercroquetteshavebeendippedintotheeggmixture,rollthemincoatingmixture.Dipthecroquettesbackintotheeggmixtureandagainrollthem
inthecrackercrumbmixture.Laythemonaplatterandchillfor2hours.Frythemindeepfatheatedto375degrees(inabasket)untilgoldenbrown.Fryonlyafew
atatime.Drainonabsorbentpaper.Servehot.
Asapartyhorsd'oeuvre,thesemaybemadeinminiaturesize,usingabout1tablespoonofdoughforeachcroquetteto1/3tablespoonofcrabmeat.Thenumberof
croquettesdependsonsize.
TheColumbiaRestaurants,Tampa,Fla.
DeviledImperialCrabinShellsorAvocados
Servesfour
1lb.backfinlumpcrabmeat
1tablespoonDurkee'sdressing
3tablespoonsmayonnaise
1tablespoonWorcestershiresauce
1cupcoarselyrolledcrackercrumbs
1tablespoonpaprika
3tablespoonsmeltedbutter
4crabshellsorcrabshellbakingramekins,or2largeavocados,halved
Combinethecrabmeat,dressing,mayonnaise,andWorcestershiresaucelightly,soasnottobreakthecrabmeatlumpsmoundthemintothecrabshellsoravocado
halves.Combinethecrackercrumbswiththepaprikapatthecrumbsontopofthecrabmeat.Pourthemeltedbutterover.Inashallowpanpour1/4inchwater.
Placetheshellsoravocadosinthepan.Bakeat350to375degreesfor15minutes.Ifcrumbsarenotbrowned,turnheattobroilingforafewsecondstobrownthe
tops.Thecrabmeatshouldbehotforserving.
W.W.Lamond,Jr.,Manager,TheCommonwealthClub,Richmond,Va.

Page129

CrabCakesEasternShore,Virginia
Eightmediumcakes
1lb.crabmeat
1/2cupbreadcrumbs
1/2cupmeltedbutter
1teaspoonpreparedmustard
2eggs
Saltandpepper
Carnationmilk
Mixcrabmeatandotheringredients.AddenoughwholeCarnationmilktoformsoftpatties.Fryindeepfat.
Mrs.H.P.McKay,Onancock,Va.
LobsterSouffle
Servessix
3tablespoonsbutter
3tablespoonsflour
1cuplightcream
4eggyolks,wellbeaten
1/2teaspoonsalt
1/8teaspooncayennepepper
3/4teaspoondrymustard
2cupsfinelydicedcookedlobstermeat
2teaspoonslimejuice,orlemonjuice
4eggwhites,beatenstiff
1/4teaspooncreamoftartar
Butteredsouffldish
Meltthebutterinasaucepanstirintheflourandcook,stirring,untilasmoothrouxismadeslowlyaddthecreamandcook,stirringconstantly,untilamediumthick
sauceismade.Beattheeggyolksuntilthickandlemoncolored.Addalittleofthehotsaucetotheeggyolks,andthenturntheeggyolksintothesauce.Stirinsalt,
pepper,andmustard.Mixthelobstermeatwiththelimejuice,andaddittothesauce.Beattheeggwhitesuntilfoamythenaddthecreamoftartarandbeatuntilegg
whitesarestiffbutnotdry.Foldtheeggwhitesintothecrabmixture.Butterthebottomofa11/2quartsouffldishpourthemixtureindishandsetthedishinalarge
panofhotwater(about21/2inchesofwater).Bakeina325degreeovenfor11/2hours,oruntilthetopisbrownedandthesouffpuffy.Serveatonce.
VARIATION:Tomakeashrimporcrabmeatsouffl,substitute2cupsoffinelydicedcookedshrimpor2cupsflakedcrabmeatforthelobster.
Mrs.EslaWilson,Greenwich,Conn.
LobsterThermidor,Arnaud's
Servesone
LobsterThermidorissaidtohavebeennamedinhonorofNapoleonwhenamemberoftheillustriousfamilywasvisitingintheUnitedStates.Thisrecipe

Page130

wasoriginatedbythelateCountArnaudCazenave,founderofArnaud'sRestaurant.
1lobster,boiledandsplit
1/2lb.butter
1cupflour
2cupsmilk
3eggyolks,beaten
1/2cupmushrooms,chopped
1/4cupgreenonions,chopped
Butter
Gratedcheese
Boilandsplitlobster.Makeacreamsaucebymeltingbutterandmixinginflour.Blendaddmilkandmixwelloveraslowfire.Cooladdbeateneggyolks.Chop
mushroomsandonionstogether,andsauteinbutterwiththelobstermeat(pickedfromtheshell).Addlobstermixturetothecreamsauce.Refillshellsprinklewith
gratedcheese.Placeintheoventobrown.
FromMrs.GermaineWells,Arnaud'sRestaurant,NewOrleans,La.
GrayFoxLobsteralaNewburg
Servesfour
1lb.Mainelobstermeat
Sherry
1/2cupbutter
1/4cupflour
1cupmilk
1cupcream
Seasontotastewithsalt,cayenne,etc.
2eggyolks
Soaktheflakedlobstermeatingoodsherryfor1hour.Thenaddtosaucemadeasfollows:Meltbutterinsaucepan,stirinflourandblend.Addmilkandcreamand
stiruntilitthickens.Justbeforeservingblendwiththetwoeggyolks(beaten).Aftereggshavebeenaddeddonotboil,butkeepmixturehot.Serveinanymanner
desired.[Thisisoftenservedincasserole,ormaybeservedontoastpoints.M.B.]
CharlesP.Herman,Proprietor,TheGrayFoxRestaurant,Pinehurst,N.C.
WilliamsburgInnSeaFoodNewburg
Servessix
1tablespoonbutter
2tablespoonsflour
2cupsmilk
Placebutterintopofdoubleboilerheatuntilmelted.Stirintheflourgraduallyaddthemilkandcook,stirring,untilsauceisthicksetaside.
1/2poundbutter
1pintfreshshelledoysters
1/2poundcrabmeat
1/2poundcooked,shelledshrimp
1/2cupsherrywine
1/2teaspoonpaprika

Page131

Placethebutterinasaucepanovermediumheatwhenmelted,stirintheseafoodsandsaut,stirringgently,for5minutes.Blendthewhitesauce,wine,andpaprika
intotheseafood.Heatthoroughly.Serveasdesired,overtoast,oncrackers,overrice,etc.
Byspecialpermission,JohnD.Green,VicePresident,WilliamsburgRestoration,Williamsburg,Va.
StuffedCrawfish
Servestwo
21lb.crawfish
1/2cupbutter
1tablespoonoliveoil
1cupflour
1teaspoonsalt(ortotaste)
11/2cupsmilk
5dashesTabascosauce(moreifdesired)
1egg,beaten
3/4cupwhitewine
Tomatocatchup
Parmesancheese
Removethemeatfromthecrawfishanddicereserveshells.Makeacreamsauce:inaskilletheatthebutterandoliveoilstirintheflourandsalttomakeasmooth
roux(paste).StirinthemilkandTabascosimmer,stirringconstantly,untilthesaucehasthickenedstirinthebeateneggandwinesimmeruntilsaucethickensagain
toathickconsistency.Addthedicedcrawfish,andthenplacemixtureintothecrawfishshells.Garnishthetopofeachwithalightcoatingoftomatocatchupand
sprinkletopswithgratedParmesancheese.Bakeina400degreeovenfor20minutes.
TheColumbiaRestaurants,Tampa,Fla.
CurriedCrawfish
Servesfour
4crawfishtails
11/2cupswhitesauce
1/2teaspooncurrypowder
1teaspoononionjuice
Fewgrainscayenne
2teaspoonsKeylimejuice
Salt,peppertotaste
1cupshreddedfreshcoconut
1cupchoppedcashewnuts
1/2cupmashed,crispchicharrone
2hardboiledeggs,chopped
1/2cupanygoodchutney
Boilcrawfishthenremovemeatfromtailsandcutintocubes.Heatwhitesauceandaddcurrypowder,onionjuice,cayenne,lime,salt,pepper,andcrawfish.Serve
onrice.Surroundwithsmalldishescontainingotheringredientssothateachpersonmaymakehisownmixture.(Chicharroneismadeofporkskinfrieduntilfreeof
greaseandverycrisp.Theycanbepurchasedinmostgrocerystores.)
FromTheKeyWestCookBook,KeyWest,Fla.

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AboutOystersalaRockefeller
PerhapsweshouldexplainwhywehavenotgivenarecipeforOystersdlaRockefeller.ThisisonesecretAntoine'sRestauranthasneverdivulged.When
therequestwasmadefortherecipe,RoyAlciatoregavethesamereplythattheAlciatorefamilyhasbeengivingforyears,"Wehaveapolicy."Hedid
giveuspermissiontousetheonly10recipesevergiven(atthattime)forpublication,andagenerallistoftheingredientsintheOystersRockefeller.
OystersdlaRockefellerisadishoriginatedbyJulesAlciatore(fatherofRoyAlciatore,thepresentowner)patternedafterSnailsBourguignonwhich
AntoineAlciatore,thefounder,servedatthefirstAntoine'sinthe1850's.ThesnailsforthisdishwereimportedintoNewOrleansfromBurgundy.Asthe
yearspassedNewOrleansbecameawareofthefineGulfoystersandAntoinebeganservingtheminplaceofthesnails.Avariationforthesaucewas
createdtosuitthesucculentoyster.Thenewdish(oystersrestingonapanofheatedsaltrock)instantlybecameasuccess.Simultaneously,JohnD.
RockefellerbecameknownastherichestmanintheUnitedStates,andinhishonortherichdishwasnamed"inthemanner"ofRockefeller.
Themysteryofthedish'singredients(thereare18inthesauce)andtheceremonyaccompanyingitsservinghaveaddedmuchtoitsprestige.Eachorder
goestothetabletaggedwithacardbearingthenumberoftimesithasbeenservedanideaborrowedfromtheTourd'ArgentinParis,whereaserving
numbercardisattachedtoeachorderofthefamousPressedDuck.AmongtheknowningredientsinthesauceforOystersdlaRockefellerare:chopped
celery,mincedshallots,mincedfreshchervil,mincedfreshtarragonleaves,crumbsofdrybread,Tabasco,andherbsaintinsteadofabsinthe.(Herbsaint
isacordialmadeofSouthernherbs,mostlyanise.)Theseingredientsarepoundedinamortarthenforcedthroughasieve.Onetablespoonofthemixture
isplacedoneachpairofoysters,restingtwinfashiononahalfshellintheirownjuices.Theshellsareembeddedinrocksaltinapan,sixshellstoeach
serving.Thewholeiswhiskedintotheoventoheatpipinghot.No,spinachisnotmentioned.
OystersalaCasino
Servesfourtosix
2doz.oystersonhalfshell
1/4seededgreenpepper
1/2mediumonion
4slicesbacon
11/2teaspoonsbutter
11/2teaspoonsRoquefortcheese
1teaspoonWorcestershiresauce
Chopgreenpepperandonionveryfineandcombine.Cutthebaconsliceswithscissorsintothirdscrosswiseandinhalveslengthwise.Meltbutterwith

Page133

RoquefortcheeseandaddWorcestershiresauce.Placepieceofbacononeachoysterthenspreadeachwithalittleofthegreenpepperandonionmixturetopall
withalittleofthebutterandcheesemixturedroppedfromthepointofaspoon.Arrangeoystersonshellsonthebroilerrack.Placeunderamediumbroilerheatand
broilfrom10to15minutes,oruntiloystersaretender.
FromRecipesTestedandTried,byAnneYoungWhiteandNolaNanceOliver,Natchez,Miss.
TheOysterLoaf
(''LaMediatrice")
InNewOrleansthereisanoysterloafknownasthe"PeaceMaker,"saidtohavebeensonamedbecausethelatehominghusbandoftenbroughtahotloaftosoothe
hisiratewife.TheNewOrleansloafisfilledwithfriedoysters,servedwithwedgesoflemonorlemonjuice.E.Smith,inherCompleatHousewife(London,1739),
describesthisloafas"PennyLoaves"filledwithstewedoysters,garnishedwithlemon,or"youmayfrytheoystersinbattertogarnishtheloaves."MissSmith'sloaves
weretoastedinapoundofbutter,theoystersseasonedwith"abladeofmace,alittlewhitepepper,alittlehorseradishandapieceofleanbacon,andhalfalemon."
MaryMooreBremergivesthisversionof"LaMediatrice":"NothinginNewOrleansisbetterknownthanthe'PeaceMaker'anditisafoolishhusbandwhodoesnot
relyonitincaseofneed.Intheolddayswhenamantoldhiswifehewasdetainedonbusiness,thepeacemakerwasagoodthingandevennow,whenSantaClaus
andtheseexcuseshavebeenlaidontheshelf,atoneo'clockinthemorning'LaMediatrice'remainsagoodthing.
"ThetopcrustofaloafofFrenchbreadiscutoffandtheinsidetakenout,leavingalong,boatlikeaffairthisisbutteredandslippedintotheoventotoast.Itisthen
filledwithabout2dozenfriedoystersandthetop,whichhasbeenbutteredandtoasted,replaced.Itkeepshotforalongtimeandisfine."
FromNewOrleansRecipes,byMaryMooreBremer,NewOrleans,La.
CommonwealthBroiledOysters,Ham,andCornCakesUnderGlassBell
Servesaboutfive
Thisrecherchcombinationofpanbroiledoysters,broiledham,andcorncakesservedunderaglassbell(souscloche)isSouthernfoodsupreme.Toservethis,a
stackofsixcorncakes(4inchesindiameter)istoppedwithasliceofSmithfieldhamlargeenoughtocoverthecorncakesthentheoystersareheapedon.The
oystersandhamonthecakesarecoveredimmediatelywithaglassbellandservedimmediatelywithagenerousportionofmeltedbutterontheside.Sometimes
extracorncakesareservedwithsyrupormolasses.

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ThePanBroiledOysters
1qt.oysters
2teaspoonsbutter
1tablespoonWorcestershiresauce
1/2teaspooncelerysalt
Paprikatocolor
Draintheliquorfromoysters,placeinheavyironskilletwith2teaspoonsbutteraddLeaandPerrinssauceandcelerysalt.Sautoystersuntildone,turningthem
often.Justbeforefinishing,colorwithpaprika.Drainbeforeserving.
ToBroiltheHam
UsebestgradeofcookedSmithfieldhamcutthinsliceswithmostofthefatremoved.Broilorgrilluntilhot.Aportionconsistsofenoughhamtocovera4inchcorn
cake.
ServeonCommonwealthClubCornCakes(seep.306).
W.W.Lamond,Jr.,Manager,TheCommonwealthClub,Richmond,Va.
GlenwoodOystersFarcis
Servessix
GlenwoodPlantationHouse,onLouisianaHighway29atNapoleonville,Louisiana,istheancestralestateofEdwardP.Munson'sfamily,anddatesbacktotheearly
1800's.InrecentyearsMr.andMrs.Munsonopenedthehousetoguests.Here,withservantswhoseancestorsservedforgenerations,theMunsonsextend
hospitalityandsetbeforetheirguestsalavishSoutherntable.ThisisoneofagroupoforiginalGlenwoodrecipes.
3doz.oysters
1/2cupbutter
1cupshallots,choppedveryfine
1cupparsley,choppedveryfine
1/2cupcelery,choppedveryfine
1tablespoonflour
1/2cupdriedbreadcrumbs
Salt,cayennetotaste
1egg,beaten
6largeoystershells
Heattheoystersuntilplumpdrainandcutthemintosmallpieces.Meltthebutter,andinitcooktheshallots,parsley,andcelery.Blendintheflour,oysters,andbread
crumbs.Removefromfireseasontotaste.Mixinthebeatenegg.Whenmixturehascooled,filltheshellscoverwithbreadcrumbs,anddotwithbutter.Justbefore
serving,runshellsintooventobrownandserveimmediatelywhileveryhot.
Mrs.EdwardP.Munson,GlenwoodPlantationHouse,Napoleonville,La.

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OystersalaDriscoll
Servessix
ThisrecipeisnamedforCharlesDriscoll,formercolumnistfortheNewYorkTribune.Sincetheproportionsintheoriginalrecipewerenotmeasured,thisrecipehas
beenworkedoutfor6.Theseasoningsmaybechanged"accordingtotaste."
About3doz.BullBayoysters(selectoysters)
3tablespoonsfreshbutter
1cupmincedtender,greenonions
1/2cupcrisp,mincedcelery
1/4cupchowchowpickle
1/2cupfresh,mincedparsley
1tablespoonWorcestershiresauce
1tablespoontomatocatchup
Saltandpeppertotaste
1cupbreadcrumbs,extracrumbs
1egg,beaten
6cleaned,heatedoystershells
Extrabutter
Mincetheoysters.Heatthebutterinaskilletstirintheoystersalongwiththemincedonions,celery,pickle,andparsley.AddtheWorcestershire,catchup,salt,and
pepper.Cookforafewminutesovermediumlowheat.Graduallystirinthebreadcrumbsuntilthemixtureisthickened,stirringconstantly.Themixtureshouldbe
reasonablymoist.Removefromthefirestirinthebeatenegg.Stuffintotheshells.Sprinklewithbreadcrumbsanddotwithbutter.Brownina375degreeovenjust
longenoughtobrownthecrumbs.
WalterL.Shaffer,Proprietor,Henry's,Charleston,S.C.
Oysters"JohnnyReb"
Servessix
InTheOldSouthernTeaRoominVicksburg,Mississippi,Mrs.McKaycarriesonthetraditionofdeliciousSoutherncookingandcordialhospitality,serving
distinctiveSoutherndishesinanatmosphereofunusualcharm.ThefollowingisanoriginalrecipeservedintheTeaRoom:
1qt.selectoysters
1tablespoonfinelymincedparsley
2tablespoonsshallots,finelychopped
1/4teaspoonsalt
Redpeppertotaste
1teaspoonlemonjuice
11/4cupscrackercrumbs(notcrackermeal)
3cupstopmilk
6tablespoonsbutter
Buttershallowcasserole.Putlayerofoystersinbottomofdish.Sprinkleparsley,shallots,salt,pepper,andalittlelemonjuice.Sprinklecrackercrumbs,thenanother
layerofoysters,parsley,shallots,andcrumbs.Justbeforebaking,

Page136

pourmilkovercontentsofcasserole,lettingmilkmixwithoysters.Dotwiththinslicesofbutter.Bake1/2hourinaslowoven(325degrees).
Mrs.W.I.McKay,Owner,TheOldSouthernTeaRoom,Vicksburg,Miss.
SouthernFriedOysters
Servesfourtosix
1qt.largeoysters,drained
Crackermeal
3eggsmixedwith1/2cupwater
1teaspoonsalt
2tablespoonsbakingpowder
Drainoysterscoatthemwithcrackermeal.Dipeachoysterineggandwatermixture.Haveanotherdishofcrackermealmixedwiththesaltandbakingpowder.Dip
oystersinthisandfryindeepfatabout5minutes.(Thesearelightandwonderful.)
Mrs.RobertW.Groves,Savannah,Ga.
CurriedOysters
Servessixtoeight
Curriedoystersisanelegantbuffetdish.Servefromachafingdishontoastpointsoroverrice.
2tablespoonsbutter
1/2teaspoononionjuice
1tablespoonflour
2teaspoonscurrypowder
1/2cupoysterliquordrainedfromoysterstobeusedindish
1/2cupmilk
1smallteaspoonsalt
1qt.oysters
Heatthebutterandonionjuiceinaskillet.Stirintheflourandcurrypowder.Whenthemixturebubbles,stirintheoysterliquor,milk,andsalt.Whenthesauceis
smoothandbeginstoboil,addtheoystersandcookuntiltheyareplumpandcurledaroundtheedges,about4minutes.Keephotuntilservingtime.
NOTE:Thisrecipemaybedoubled.
Mrs.NathanielL.Ball,Jr.,fromCharlestonReceipts,TheJuniorLeagueofCharleston,Inc.,S.C.
Mrs.Hardee'sEscallopedOysters
Servessix
Thisistherecipewehaveusedmanyyearsforescallopedoysters.For1qt.ofoysters,toastabout14slicesofbread,slowlyintheoven,thenletbreadget

Page137

coldandhard.Rollwithrollingpinuntilfinelycrumbed.Use1stickofbutteroralittlemore,andadd1tablespoonsherry,sprinkledovertoplayerofoysters.Mrs.
Hardee'srecipe(below)callsfornoliquid.
"1qt.oysters,drainandpatdry.Inabakingdisharrangealayerofoystersalternatingwithalayerofbrownedbreadcrumbs.Sprinkleeachlayerofoysterswithsalt
andpepperandpiecesofbutter.Continuethisprocessuntilallareused.Thetoplayershouldbecrumbsdottedgenerouslywithbutter.Thesecretofthisgooddishis
tobesurethattheoystersaredryandtouseplentyofbutterasnootherliquidisused.Bakeinmoderateoven(350degrees)untiloystersaretender."[About25
minutes.M.B.]
Mrs.A.K.Hardee,Graham,N.C.,fromSouptoNuts,Burlington,N.C.
ShrimpDeviledEggCasserole
Servessix
6deviledeggs,stuffedhalves
11/2lbs.boiled,preparedshrimp
1smallcanmushrooms
2cupscheesesauce
Salt,peppertotaste
Lineabakingdishwithalayerofdeviledegghalves,thenalayerofshrimp,thenoneofslicedmushrooms.Overallpouracheesesauceseasonedtotastewithsalt
andpepper.Bakein400degreeovenuntilbrown.[Tomakecheesesauce,addcheesetoanystandardwhitesauce.M.B.)
Mrs.LewisP.Schenck,ChristChurch,Macon,Ga.
ShrimpCreoleFricassee,Homestead
Serveseight
2lbs.freshJumboshrimp
4teaspoonsshortening(right)
4tablespoonsflour
2tablespoonschoppedonion
2tablespoonschoppedgreenpeppers
1tablespoonchoppedcelery
1cupchopped,peeledtomatoes
3/4cupsauterne
2cupsclambroth
Salt,peppertotaste
1/2teaspoonchoppedgarlic
1sprigthyme
2sprigsparsley,chopped
2bayleaves
Ricebakedinringmold
Peelshrimpremoveblackvein,andwashwell.Makearouxwithshorteningandflour.Addonions,greenpeppers,celery,whichhavebeenfriedtoagoldenbrown.
Addtomatoes,shrimp,wine,andclambrothandallseasonings.Simmer20minutes.Seasonagaintotaste.Serveinaringmoldofbakedrice.[Seep.286.]
FrankH.Briggs,GeneralManager,TheHomestead,HotSprings,Va.

Page138

Antoine'sShrimpMariniere
Servessix
ThisluncheondishhasremainedageneralfavoriteatAntoine'sforalmostacentury.Itisarich"laking"typeofadish,highlyseasonedandcookedwith"oyster
water"orthebrothfromshrimp.Chickenorfishstockmaybesubstituted.
11/2lbs.rawshrimp
2cupswhitewine
2mincedshallotsor1/4cupmincedonion
1cupoysterwater,fishstockorchickenbroth
2tablespoonsbutter
2tablespoonsflour
3/4cupshrimpstock
Juice1/4lemon
2eggyolks,beaten
1/2cuplightcream
Toastpoints
1tablespoonchoppedparsley
Shellshrimpandremovetheblackvein.Combinewine,shallots(oronion),andoysterwaterbringtotheboilingpointandaddshrimp.Simmer15minutes.Meltthe
butterandblendintheflourmakingathickroux.Add3/4cupofstocktheshrimphavebeencookedin.Cook,stirringconstantlyuntilmixturethickens.Addshrimp
cook10minutes.Addlemonjuice.Beateggyolksaddcream.Addhotshrimpmixture,stirringconstantly.Serveinramekinsorontoast.Garnishwithparsley.
FromAntoine'sRestaurant,NewOrleans,La.Specialpermission,RoyAlciatore,Proprietor
WrightsvilleBeachSteamedShrimp
ThistendersteamedshrimpwithlobsterlikesucculenceisanEasternCoastdelicacywhichiseasytoprepareandfuntoserve.Mrs.Foleygoeseachday(whenat
herWrightsvillecottage)totheSoundtogettheshrimpfreshfromtheshrimpboats.
Select1poundoffreshshrimpforeachperson.Don'tworry,thisisnottoomuch!Rinseshrimpandplacetheminthetopsectionofashrimpsteamer(avesselwith
doubleboilersections,thetophavingholestoallowsteamtoescapeupward)inalternatelayerswithsalt,pepper,Tabascosauce,oranyotherpreferredseasoning
sprinkledovereachlayer.Inthebottomsection,pour1pintofvinegartoeach4poundsofshrimp.Letvinegarboilandsteamuntilshrimparepinkabout15to20
minutes.Takeoutshrimpandputintoalargecovereddishlikeatureen.Inthecenterofeachperson'splateplaceahotbowlofmeltedbutter.Giveeachpersona
"bib"andlethimpeelhisownshrimpatthetable,anddunktheminthebutter.WiththisMrs.FoleyservesagreensaladandhardFrenchbread.
Mrs.E.H.Foley,BurlingtonandWrightsvilleBeach,N.C.

Page139

ShrimpCasserole
Servesfourtosix
KatharineMundy,ownerofTheColumns,divideshertimebetweenherguesthouseandhergiftshop.ThisisoneofTheColumns'favoritedishes.
1lb.cooked,cleanedshrimp
1cupmushrooms
1cupblanchedalmonds
GratedParmesancheese
3cupsmediumthickcreamsaucetowhich
1/2cupsherrywinehasbeenadded
Crackercrumbs
Greaseacasseroleorbakingdish.Fillinlayersbyputtingshrimpfirst,thenmushrooms,almonds,andlast,thecreamsauce.Repeatuntilingredientshaveallbeen
used.Covertopwithcrackercrumbsandgratedcheese.Bakeina350degreeovenfor30minutes.Servehot.
KatharineA.Mundy,TheColumns,Lynchburg,Va.
ShrimpwithArtichokeHeartsinCheeseSauce
Servessix
Lineabakingdishwithalternatelayersof1lb.cookedshrimpand6slicedartichokehearts,andoveritpoursauceasfollows:
CheeseSauce
2tablespoonsbutter
1/2teaspoonpaprika
1/2pt.cream
1/2pt.milk
3tablespoonsflour
1/4teaspooncayennepepper
Meltbutterandmixintheflourandseasoningstoasmoothpaste.Thenadd1/2pintofcreamand1/2pintsweetmilk.Cookslowlyuntilwellblendedandthickened
thenadd:
1tablespoontomatocatchup
1tablespoonlemonjuice
1cupNewYorkcheese,grated
1tablespoonWorcestershiresauce
3tablespoonsrealsherrywine
Blendalltogetherandpourovershrimpandartichokehearts.Addgratedcheesetothetopandheatthoroughlyinoven.ServewithFrenchbreadandgreensalad.
MissNonieMorgan,Woman'sEditor,TheMaconNews,Macon,Ga.

Page140

ShrimpCurry
Serveseighttoten
Thecoconutmilkmakesthiscurryextraspecial.Thisisarecipeworkedoutbyvariousexperiments.
11/2pts.coconutmilk,(2cupsfreshorfrozenfreshcoconutin1qt.boilingwater)
4tablespoonsbutter
1cupchoppedonion
1mediumsizedapple,peeled,chopped
1stalktendercelery,chopped
11/2cupsbeefconsomm,orstock
4tablespoonsflourmixedwithcoldwatertomakethinpaste
1tablespooncurrypowder(moreorlesstosuittaste)
DashortwoofTabasco
3to4tablespoonscatchuptogiverichcolor
Saltandpeppertotaste
1/2cupsherrywine
21/2to3lbs.cooked,deveinedshrimp
Fluffycookedrice
Bowlsofchutney,choppedpeanuts,almonds,gratedcoconut,pickles,etc.
Preparethecoconutmilkseveralhoursbeforemakingcurry.Placegratedcoconutindeepvesselandpourtheboilingwateroverit.Letstanduntilwatercools.Pour
allintoacheesecloth,savingeverydropofliquidandletdrainthoroughly.Thenpressallliquidoutofcoconut.Discardcoconutandsavethemilkforthecurry.Place
butterinlargeheavyskilletandheat,addchoppedvegetablesandconsomm.Simmeruntilvegetablesaretender,andalmostdry.Nowstirinthecoconutmilkand
heattoboiling.Addtheflourmixtureslowlyandwhenitbeginstothickenaddseasonings,catchup,andthewine.Simmeruntilavelvetyconsistencyandaddthe
shrimp.Ifcoconutmilkisnotavailable,milkmaybeused.Serveoverricewithbowlsofnutsandrelishestoaccompany.
EmpireShrimpCreole
Servessixtoeight
9to12cooked,deveinedshrimpperperson
4stripsbacon
2cupschoppedonion
1clovegarlic,minced
2/3cupchoppedgreenpepper
11/2cupschoppedcelery
2tablespoonsflour
4cupscannedtomatoes
1tablespoonWorcestershiresauce
1teaspoonsoysauce
3to4dashesofTabasco
1bayleaf
4tablespoonstomatocatchup
1tablespoonbrownsugar
Saltandpeppertotaste
1cupfluffycookedriceperserving

Page141

Cookandpreparetheshrimpandrefrigerate.Fryoutbaconinalargeheavyskilletuntilcrisp.Removebaconanddrainonabsorbentpaper.Inthebacondrippings,
sautthechoppedvegetablesuntiltheonionsaresoft.Pushvegetablesasideandstirintheflourtomakearoux(paste).Addallingredientsexceptthericeandbacon.
Bringtoboil,reduceheat,andsimmeruntilsaucethickens.Reseasonwithsaltandpepperandremovethebayleaf.Tento15minutesbeforeservingaddshrimpand
allowtoheat(donotboil)morethanoneortwominutes.Serveatonceoverhotrice.Crumblebaconoversauce.
TaylorCarr,ManagerofTheGulfWorks,St.PetersburgBeach,Fla.
QuickShrimpandCrabMeatCreole
Serveseighttoten
1lb.cookedshrimp
1lb.crabmeat
2tablespoonsbutter
Butteredandtoastedbreadcrumbs(2to3cups)
Icancondensedcreamofmushroomsoup
2teaspoonstomatocatchup
1tablespoonWorcestershiresauce
1/16teaspooncayennepepper
1/2teaspoonsalt
Inalargecasserole(11/2to2quartsize)orglassbakingdish,alternatelayersofshrimp,butter,breadcrumbs,andcrabmeatuntilallhasbeenused.Mixthesoup
withremainingingredientspourovertheseafoodandcrumbs.Topwithalayerofbutteredcrumbs.Bakeina350degreeovenfor20to30minutes,oruntilhotand
crumbshavebrowned.
MissCarolineL.Porcher,fromCharlestonReceipts,TheJuniorLeagueofCharleston,Inc.,S.C.
ShrimpPie
Servesfour
ShrimpPieisoneofCharleston'smostcherisheddishes.Mrs.Laurens'isanoriginalrecipe.
2cupspreparedshrimp,cooked
2largeslicesbreadsoakedin2cupsofveryhotsweetmilk
1/2teaspoonsalt
1tablespoonbutter
1wineglasssherry
1/8teaspoonnutmeg
Dashredpepper
Mixthebreadandmilkwithseasonings.Addtheshrimpandbakeinabutteredbakingdish1hourat400degrees.
Mrs.JohnLaurens,Charleston,S.C.

Page142

ScallopsinShells
Servesfour
1lb.freshscallops
1cupwater
3/4teaspoonsalt
11/2tablespoonsonions,minced
3/4cup(3oz.)mushrooms,slicedthin
1/8cupbutter
4largescallopshellsorbakingdish
Soakscallopsfor1hourincold,saltedwater.Washanddry.Parboil,covered,inwater6minutes.Remove,cutindesiredpieces,sprinklewithsalt,coveragainand
letstand.Frythemincedonionandmushroomsinbutterfor4or5minutes.Coverandsetaside.Inaseparatepanmakethefollowingsauce:
1/8cupbutter
2tablespoonsflour
3/4cuphotmilk
1cupscallopjuice(orsubstitutemilk)
1/2teaspoonsalt
Dashpepper
Gratedlemonrindtotaste
1/8cupgratedParmesancheese,optional
1/8cupsherry
1/4teaspoonlemonjuice
1tablespoonmeltedbutter
Breadcrumbs
Parsley
Lemonwedges
Meltbutteraddflourstirincarefullythehotmilkandscallopjuice.Addsalt,pepper,lemonrind,andcheese.Allowtosimmergently,stirringtopreventburning.
Whenmixturehasconsistencyofcreamsauce,addsherry,allowtocometoboilagainaddlemonjuice.Take1/2ofthesauceandmixintothescallopsand
mushrooms.Putintoscallopshells.Covereachshellwithsomeoftheremainingsauce.Sprinklebutteredcrumbsontop.Bakein375degreeovenfor15to20
minutesoruntilcrumbsarebrowned.Garnishwithparsleyandlemonwedges.
VARIATION:Tomakeascallopcurry,usetherecipeasabove,butmarinatethescallopsin1cupofsherryfor1hourbeforeparboiling.Add1/4teaspoonofcurry
powderinsteadofthe1/8cupofsherrytothesauce.Putintoshellsandcontinueasforthefirstrecipe.
Mrs.StocktonTerry,fromFavoriteFoodsofVirginians,Lynchburg,Va.
Frogs'LegsPoulette
Serveseight
8prs.frogs'legs
3tablespoonsfat
3tablespoonsflour
1cupchickenstock
1/2teaspoonsalt
Pepper

Page143

2eggyolks
1/2cupcream
1/2teaspoonlemonjuice
1/2teaspoonchoppedparsley
Toast
Cleanandseparatethefrogs'legscookslowly10minutesinfat,beingcarefulnottobrown.Removelegsaddflourtofat.Whenfatandflourhavebeenblended,
addchickenstock.Stiruntilsauceboilsaddsalt,pepper,andfrogs'legs.Simmeruntiltender.Addeggyolkslightlybeatenwiththecreamstiruntilhot,butdonotlet
boil.Addlemonjuiceandparsleyandserveontoast.
Mrs.D.C.Plemmons,fromSouptoNuts,Burlington,N.C.
FrogLegsSupreme
Servestwo
Thesearedeepfried.
1lb.freshfroglegs(4sets)
Juiceof1/2lemon
Pincheachofsalt,whitepepper,andgarlicpowder
4stripsofbacon
2eggs,beaten
1cupflour
Coleslaw,mincedfruit,andcocktailsauceforgarnish
Seasonthefroglegswiththelemonjuice,salt,pepper,andgarlicpowder.Wrapeachsetoflegsinastripofbaconandsecuretightlywithatoothpick.
Dipthelegsintothebeateneggs,thenrolltheminflour.
Inadeepfryer,heattheshorteningto300degrees.Frythefroglegsfor15minutes.Servethemhotonwarmplates.Garnishtheplateswithcoleslaw,mincedfruit,
andcocktailsauce.
ColumbiaRestaurants,Tampa,Fla.
Frogs'LegsSaute
Usefreshfrogs'legsifpossible(otherwisefreshfrozen)cleanthoroughlyandmarinateinmilkorcreamseasonedwithsaltbeforethefrogs'legsaresubmerged.
Leaveincream30minutes.Removelegsfromcream,androllthoroughlyinflourandsautinheavyfryingpanuntildoneandgoldenbrown.Serveimmediatelywith
TartarSauce.[Seep.441.]
H.L.Thomas,GeneralManager,GroveParkInn,Asheville,N.C.

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TortugaRubia
(PinkTurtle)
Servesfour
ThisisafamousKeyWestdish.
4mediumthinslicesturtlesteak
Saltandpeppertotaste
Flourtorollturtlein
Cookingfat
1clovegarlic
2tablespoonssherrymixedwith
2cupssourcream
Paprikatocolorsauce
Rolltheturtleinflourseasonedwithsaltandpepper.Browninheavyironskilletinanygoodcookingfatinwhichafinelychoppedcloveofgarlichasbeensauted.
Pourovertheturtlethesourcreamandsherryandaddenoughpaprikatomakethesaucearosypink.Bakeina300degreeovenuntilverytender.Button
mushroomsmaybeaddedtosauceifdesired.Servewithfluffyricetoapplause.[Forrice,seep.286.]
FromTheKeyWestCookBook,KeyWest,Fla.
YellowTurtleEggs
(Omelet)
Servesfour
1lb.turtleeggs
Salt,peppertotaste
3tablespoonsbutter
Removemembranefromeggsverycarefully.Placeincolanderandwash.Saltandpeppereggsallowthemtostand10minutes.Meltbutterinfryingpanuntilit
bubbles.Reduceheattoasimmerandwait.(Ifeggsareputintofatwhichistoohot,theywillburst.)Handletheeggscarefullyslidethemintothefryingpan,and
cookslowlyfor20minutes.Removefromskilletandserveasyouwouldanomelet,butdonotfoldover.ServewithgritsandAmericancheese.Theseeggscanbe
obtainedonlywhentheturtlekraalsarestockedandthenrarely.[Therearelandturtles,''cooters"and"gophers,"hardshellinlandturtles,andsoftshellturtlesin
Florida.Therecipeshereareforseaturtle.M.B.]
FromTheKeyWestCookBook,KeyWest,Fla.

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7
Meats
GroveParkBeefalaModeorPotRoast
BeeflaMode,cookedbyamethodhandeddownfromFrenchancestorstotheCreolesoftheDeepSouth,isoneofthemostfamousofthetraditionalSouthern
dishes.ThisrecipefromGroveParkInnisfor12pounds,butitmayeasilybescaleddowntosuitindividualneeds.
Use2pieces(2roasts)ofroundbeefweighingabout6poundseach.Seasonwithsaltandpepperplaceinavesselwithaspoonful(tablespoon)offatorbutterand
roastuntilniceandbrownallover.Thensprinklewith2tablespoonsofflourandcookuntilflourisbrown.Add1quartofboilingwaterandapintofclaretaddsmall
onions,smallcarrots,celery,andtomatoes.Coverandboilintheoven.Removethecarrotswhensoftandcontinuecookingthebeefuntilwelldone.Slicebeefthin
andservecarrotsandonionsaroundforgarnish.Carrotsandonionsmustbethoroughlydone,slicedcrosswisewhenserved.Servewithhotgravy.
H.L.Thomas,GeneralManager,GroveParkInn,Asheville,N.C.
YorkshirePuddingForRoastBeefDinners
Servesfour
1egg
5tablespoonssiftedflour
1/2teaspoonsalt
1cupmilk
6tablespoonshotbeefdrippings
Thoroughlybeateggandadd2tablespoonsofsiftedflourmix.Add3tablespoonssiftedflourandthesalt,mixingwell.Addmilkandthoroughlycombinewithanegg
beater.Intoadeeppiedishpour6tablespoonsofhotbeefdrippings.Nowplacethedishintheovenundertheroastandletthebeefdrippingsbecomesizzlinghot.
Beatthepuddingmixtureagainandpouritintothesizzlingfat.Placeonshelfinovenunderroastandcookabout50minutesinhotoven(425450degrees).Will
comeoutwithabrowncrispyoutsideandsoftcenter.
FromCookingRoundtheWorldandatHome,EurekaSprings,Ark.

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PrimeRibRoastofBeef
Servessix
Thisrecipeisforthethermometertimedroast,butmayberoastedbyordinarytiming.Thestandardchartis15minutesperpoundforrareroast20to25minutesfor
mediumrare27to30minutesforwelldone.
3ribbeefroast,withribsleftin
2clovesgarlic,splitlengthwise
Salt,pepper
Flour
Cutgashesinfatpartofroastandinsertgarliccloves.Seasonwithsaltandpepperrubbedintomeat.Searquicklyinhotpanontopofstovetosealinjuices.Makea
smallincisionthroughtheskinofthemeatandinsertthermometersothatthebulbreachesthecenteroftheroast.Putintouncoveredroastingpanandroastin300to
325degreeovenuntilthermometerreaches140degrees.Serveatoncewithpandrippings,ormakeabrowngravybyadding1tablespoonofflourtoeach
tablespoonoffat.Stiruntilflourbrownsaddsaltandpeppertotasteand1cupofhotwatertoeachtablespoonoffatandflour.Simmeruntilitthickensservein
separategravyboat.
Mrs.BryanGrubb,Columbia,S.C.
BeefTenderloinwithBearnaiseSauce
(FiletdeBoeufalaBearnaise)
Serveseight
1wholebeeftenderloin,about6lbs.
2tablespoonsbutter
1largeonion
1bayleaf
1wineglasssherry,orMadeiraifpossible
1clovegarlic
Havebutcherlardthemeat,orifpossiblethreadat1inchintervalswithneedleandshoestringlarding,orcutslitsinmeatandstufflardintoincisions.Spreadwiththe
butter.
Choponionandgarlicandstrewinbottomofopenroastingpan.Placeroastonmixtureandpouroveritwineinwhichbayleafhasbeensteeping.Removebayleaf.
Setovenat400degreespreheat.Whentemperaturereaches350degreesputinmeatandbakefor35minutesforrare,orfrom45to50formediumdone.Slicefillet
andservewiththefollowing:
BearnaiseSauce
1cuptarragonvinegar
2tablespoonschoppedshallotsoryoungonions
1/4teaspoondrymustard
3eggyolks
Salt,pepper

Page147

1teaspoonWorcestershiresauce
3tablespoonsmeltedbutter
Choppedparsleyifdesired
6tablespoonstomatopuree,optional
Combinevinegar,shallotsoronions,andmustardinasaucepan.Simmeruntilvinegarhasreducedtolessthanhalf.Cool,beatin3eggyolks,andseasonwithsalt,
pepper,andWorcestershiresauce.Returntoheatandpourbutterinslowly,beatingconstantly.Strainandwhipuntilithasacreamyconsistencylikemayonnaise.
Choppedparsleyand/ortomatopureemaybeaddedtothehotsauceifdesired.
Mrs.HarperBarnes,Arlington,Va.
FilletofBeefWellington
Thiselegantroastissimpleinpreparation,sincethemeatmaybepartiallypreparedthedaybeforeserving.
4to5lb.wholefilletofbeef
1/2cupbutter,softened
Saltandblackpepper
1/2cupeachofdicedcelery,onion,andcarrots
11/2teaspoonsfreshordriedrosemary
1/3cupchoppedparsley
1/2cupdryredwine
Ptdefoisgras,homemadeorcanned(seerecipe)
Plainpiepastry(doublearecipefora9inchshell)
1eggyolk,beatenwith1teaspoonwater
1cupvealorchickenstock(cannedormadewithbouilloncubesorinstantbouillon)
3tablespoonsextraptdefoisgras
1truffle,sliced,or1/2cupslicedmushrooms
Wipethemeatdryspreadthebutterovertheentiresurface.Sprinklelightlywithsaltandpepper.Inashallowroastingpan,spreadthevegetablesandseasonings
sprinklethewineover.Preheattheovento450degrees.Laythemeatoverthevegetablesandroastforaround50minutes,turningthemeatseveraltimes.Remove
theroastfromovenandcoolcompletely.Itmaybestoredinrefrigeratorovernight.Reservethepandrippingsinthepan.Whenthemeatiscold,covertheentire
surfacewithacoatingofptdefoisgras(coatingshouldbeabout1/4inchthick).Rolloutthepastryabout1/8inchthickwrapthepastryaroundthebeeftrimthe
doughandsealitwithmoistenedfingertips.Brushthepastrycrustwiththebeateneggmixture.Preheatovento425degrees.Prickthepastryinafewplacestovent
thesteam.Laythebeefonabakingsheetandbakeabout20to30minutes,oruntilthecrustiswellbrownedanddonethrough.Transferthefillettoaheatedplatter
andkeepwarm.

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Intheroastingpaninwhichfilletwasroasted,addthevealorchickenstock,theextraptdefoisgras,trufflesormushrooms.Simmerontopofstoveforabout15
minutes.Keephot.
Slicethemeatwithaverysharpknifeintodesiredthickness.Servewiththehotsauce.
NOTE:Thefilletcrustmaybedecoratedwithcutoutsofpastry(leaves,flowers,fruits,etc.)orextrastripsmaybecrisscrossedtomakealatticeeffect.
Alwaysservethemeatonheatedplates.
Steaks
Southernsteaksarecookedinmanywaysbroiled,steamed"countrystyle"inbrowngravyplanked,grilled,madeintoHamburgers,"Cheeseburgers,"etc.Infact,
steakintheSouthnowmeanswhatitdoesinotherregionsitiscookedaccordingtoindividualtaste.Thesetrulesarefew,formuchdependsuponthegradeand
cutofthebeef.
PorterhouseSteakwithSpecialSauce
Servessix
21/4lbs.porterhousesteak,11/2inchesthick
1clovegarlic,chopped
3tablespoonsbutter
1tablespoontomatosauce
1tablespoonpreparedmustard
1tablespoondrained,freshhorseradish
FewdropsWorcestershiresauce
Salt,peppertotaste
Paprikatotaste
Broilsteak4inchesbelowflameoroncharcoalgrill.Whileitcooks,heataservingplatterandrubwithgarlic.Spreadevenlywiththeremainingingredients,letting
themmeltandblend.Whensteakisdone,placeonplatter,turningoncetocoverwithsauce.
Mrs.SawnieAldredge,Jr.,fromTheJuniorLeagueofDallasCookBook,Dallas,Tex.
MarinadeforFiletMignon
Thefillet,noisette,oranycutoftenderloinisoftenmarinatedbeforecooking.Thismarinadegivesextraflavor.Itisenoughfor6fillets.
1/4cupsaladoil
Juice1lemon
3/4cuptarragonvinegar
1bayleaf
1onion,chopped
1clovegarlic,chopped
1tablespoonparsley,minced
Pinchthyme

Page149

Preparesteaksforcooking.Marinatefor1hour,turningoften.Drainwipedry,andsautinhotbutter6minutes,allowing3minutestoeachside.Servewith
Espagnole(browngravy)saucewithmushroomsortrufflesorwithanydesiredsauce(see"Sauces").
FilletSteakSalteado
Servestwo
1lb.beeftenderloinfillet,dicedintobitesizecubes
1/2cupoliveoil
2garliccloves,chopped
1Spanishonion,chopped
2rawpotatoes,peeled,diced
Deepfat
2Spanishsausages(Chorizos)
15mushroombuttons
1teaspoonsalt(orsalttotaste)
Whitepeppertotaste
1/2cupredwine
Greenpeasandparsleyforgarnish
Inabakingdishorlargeskilletsautgarlic,onion,andgreenpepperinoliveoiluntiltender.Addtenderloinandcookuntilmeathasalmostreacheddesiredstateof
doneness.
Inasmallskillet,sautmushroomsinbutteruntiltender.
Inaseparatedeepfryer,frythepotatoindeepfatfor10minutesat350degrees,oruntilbrown.
AddtheSpanishsausages,mushrooms,salt,pepper,andpotatoestothemeat.Addthewine,stirwell,andcookuntilthoroughlyheated.Servehot.Garnishthedish
withgreenpeasandasprigofparsley.
TheColumbiaRestaurants,Tampa,Fla.
BeefSteakwithPeppercornSauce
(FiletdeBoeufalaPoivrade)
Servestwo
ThisisaFrenchsteakwithbutterandpeppercornsaucethatisnowwidelyserved.TherecipewasobtainedbyMr.SwitzerfromNewOrleans.Anysizesteakmay
beused,allowingapproximatelyonepoundofsteakperserving.
12lb.steak,cut11/4to11/2inchesthick(broiledasdesired)
1/4cuppeppercorns(moreifdesired)
4to6tablespoonsofbutter(accordingtosizeandthicknessofsteak)
"Preparethesteakforbroiling(inovenoronoutsidegrill).Inthemeantime,breakthepeppercornswithamortarandpestle,notgrindingthem

Page150

toapowder,butleavingthepieceslargeenoughsothateachbitwillbeadistinct'bite.'Meltthebutter(youhavetojudgebyquantitiesofthesteakandpersonstobe
served).Justbeforeserving,pourthehotbutteroverthepeppercorns.Servethesauceoverthehotsteak.Thesauceisbetterwithararesteak."
JosephSwitzer,Cleveland,Ohio
MarylandPlankedSteakwithStuffedTomatoes
Panbroilsteakafewminutes,timedependingonthicknessandhowwelldoneitiswanted.Preheat[oak]plank.Placesteakonplank.Preparemashedpotatoeswith
agreatdealofbuttermilk,seasoning,andtheyolkof1egg.Stufftomatoforeachperson[seeVegetablesforvariants],andhavereadycookedcarrotsorpeas,or
anyvegetablewhichmaybecutintosmallpieces.Pipepotatoeswithalargepastrytube,outliningplank.Placetomatoesontheplankwherevertheyfitinbest.Pipe
tomatoeswithpotatomixtureandmake"nests"ofothervegetables.Runintoovenuntilallishotandpotatoesarejustgoldenbrown.Decoratewithparsleyputplank
ontrayorplatterandserve.
Mrs.N.C.Powell,Baltimore,Md.,fromTheMonticelloCookBook,Charlottesville,Va.
PlainCharcoalLondonBroil
(FlankSteak)
Servesfour
2lbs.flanksteak,cutabout1inchthick
1teaspoonsalt
1tablespoongroundblackpepper
4tablespoonssoftenedbutter
Sprigsofparsley
Sprinklethemeatwithsaltandpepper.Placeonagrilloverhotcoals,2inchesfromthefirebed.Broil31/2minutesoneachside,turningmeatonlyonce.Removeto
slicingboardspreadtopofmeatwiththebutter.Cutwithasharpknifeindeeplydiagonalthinslices.Ifthemeatisnotcutatadeepdiagonalangle,themeatwillnot
betender.
VARIATION:Meatmaybemarinatedinanybeefmarinadeforanhourbeforebroiling.Proceedasabove,but,ifanoilymarinadeisused,thebutterisnotnecessary.

Page151

FlankSteakwithMarinade
(Charcoal)
Servesfour
2lbs.flanksteak,cutindiagonal1inchstrips
1/2cupredorwhitewine
1/3cupsoysauce
1clovegarlic,chopped
1/2cupchoppedonions
1tablespoonlimejuice
2tablespoonsbrownsugar
11/2teaspoonssalt
Peppertotaste
Cutthemeatasdirected.Makeamarinadeoftheremainingingredients.Pouroverthemeatandrefrigerate24hours.Drainreservethemarinade.Grillquicklyover
hotcoals,turningonce.Allow2minutesforeachside.Basteoftenwiththemarinade.
Mrs.JamesH.Anderson,SanBernardino,Calif.
Matambre
(StuffedFlankSteak)
Servessixtoeight
Thisisaonedishmeal,andwellworththepreparation.
2flanksteaks(about11/2to2lbs.),butterflied
1cupfrozenmixedvegetables,defrosted
1/2cupfinelychoppedonion
1/4cupeachofchoppedgreenpepperandpimiento
2teaspoonsfinelymincedchilipepper
1garlicclove,crushed
1teaspoonsalt
1cupbeefbroth
1stalkcelery,slicedcrosswise
1carrot,peeled,slicedcrosswise
1mediumonion,peeled,sliced
1clovegarlic,chopped
Preheatovento350degrees.Poundthebutterfliedsteaksasthinaspossible.Trimoffanyexcessfat,andcuttheedgesstraightsothatthefinishedsteakswillbe
roughlysquare,about1212inches.Laythesteakssidebyside,overlappingtheedgesaninchortwo,sothatwhentheyarerolledtheywillholdtogetherasone
steak.
Combinethemixedvegetables,choppedonion,greenpepper,pimiento,chilipepper,crushedgarlic,andsaltmixthoroughly.Spreadthemixtureevenlyoverthe
steaks,coveringtheentiresurface.Rollthetwosteaksup,jellyrollfashion,astightaspossible.Tietherollsecurelyeverytwoinches.Usefivelengthsofstringand
cutofftheextrastringaftertyingeachknot.Puttherollinashallowcasserolewithacoveraddthebeefbroth,slicedcelery,carrot,onion,andchoppedgarlic.Cover
thecasseroleandbraisefortwohours,bastingseveral

Page152

timeswiththebroth.RemovetheMatambrefromthecasseroleandplaceitonaplatteraboutfifteenminutesbeforeservingtimetoletit"rest."Thiswillmakethe
meatfirmerandthecarvingeasier.
Itisimportantthatthemeatbeslicedwithaverysharpknife,andcarvedneatlysothatthevegetableswillremainintact.Donotremovethestringsbeforecarving.
Furnishtheserverwiththeusualforkandaflatservingpiece,likeapieknife,totransferthemeatslicestoplates.
Thismaybeservedplainorwithachilisauce.(See"Sauces"forMrs.McKenzie'sChiliSauce,p.450.)
Mrs.O.RayMcKenzie,Burlington,N.C.
BroiledSteakwithStockadeSpecialDip
Servesfourtosix
Thissteaksauceissaidtohavebeenoriginatedbyaprivateinthearmywhouponthesubmissionofthefollowingrecipewasreleasedfromaterminthestockadeto
akitchendetail.Theofficerwhoreleasedthe"chef"wasthenacolonelintheU.S.Army.Heisthecontributoroftherecipe.Thesauceisgoodforanysteakstrips,
rarepreferred.
TheSauce
1lb.butter
Juiceof3lemons
1/2cupWorcestershiresauce
1teaspoonKitchenBouquet
1clovegarlic,minced
1tablespoonfreshlygroundpepper
11/2teaspoonsdrymustard
1/4teaspoonTabascosauce
Mixallingredientsinthetopofadoubleboiler.Heatoverboilingwater,butdonotboilthesauce.Serveassoonasthoroughlyheatedasadipforsteak.Makes2
cupsofsauce.
TheSteak
Preparea3inchthicksirloinsteak.Broiltodesiredstate(rare,medium,orwelldone)overcharcoal.Slicein1/2inchstrips.Dipstripsinthehotsauce.
HarryW.Thompson,Memphis,Tennessee,fromATasteofTexas,compiledforNeimanMarcus,Dallas,Tex.(RandomHouse)

Page153

BarbecueBeefRibs
(LongRibs)
Servesfourtosix
3lbs.longribsofbeef,cutinto3to4ribsections
1teaspoonsalt
2cupsbarbecuesauce(seeSauces),moreifnecessary
1/2greenpepper,slicedlengthwiseintostrips(optional)
Rubthesaltintotheribs.Heataheavyroastingpan(withcover)ontopofthestove.Preheatovento350degrees.Quicklyseartheribsontopofthestove.Withrib
sideup,pour1/2thebarbecuesauceover.Coverthepanandplaceitintheoven.Allowribstobakecoveredfor35minutes.Removecoverandturnribs.Bakefor
around2hours,bastingevery15minuteswithremainingsauceandthepandrippings.Whenmeathasbaked1hour,stirinthepepperstrips.Ifmeatbecomestoo
dry,addmorethanthe2cupsofsauce,orwater.Meatisdonewhenitisforktenderandwellbrowned.
NOTE:Theribsmaybebarbecuedovercharcoal.Rubribswiththesaltandplacethemonagrillabout3inchesfromcoalstosear.Raisethegrill(orremovethem
fromdirectheat)to5inchesabovecoals.Basteribswithsmallamountsofsauceevery10minutes,turningribsoften.Whenribsareforktender,removeandserve.
AlfredG.Lea,St.Petersburg,Fla.
BeefBurgundy
Servesfourtosix
2lbs.beefchuck,cutinto1to11/2inchcubes
2cupsBurgundy
2tablespoonssaladoil
1largeonion,slicedthin
1bayleaf
1/2teaspooneachofdriedthymeandoregano
1tablespoonWorcestershiresauce
1cupbeefbouillon
2tablespoonstomatocatchup
1teaspoonsalt
Peppertotaste
Placethecubedmeatinabowlpourthewineoverandmarinatefor3to4hoursinrefrigerator.Drainoffmarinadeandreserve.Heatthesaladoilandbrownthe
meatonallsidesintheoil.Pourmeatintoacasserolewithcoveraddremainingingredientsandwinemarinade.Coverandbakeat325degreesforabout3hours,or
untilmeatistender.Ifdishbecomestoodry,addwarmedbouillon.

Page154

VARIATION:Smallpeeledpotatoes,littleonions,andquarteredcarrotsmaybeadded1hourbeforemeatisdone.Addextrabouillontocookthevegetables.Thesauce
maybethickenedwith1tablespoonflourmixedwithalittlewater.
Mrs.H.H.Lea,Spray,N.C.
BeefFondueBourguignon
Servesfourtosix
TheSouthowestheSwisscreditforthissimpleyetdeliciousdish.
Chafingdishorheatproofdishoveralcohollamp(oranelectricfrypan)
2lbs.sirloinsteak,11/2inchesthick
11/2cupscookingoil
Saltandgroundblackpepper
Woodenskewers(bamboo)Donotusemetalskewersorforks
Anydesiredmeatsauces,ormustards,dressings,etc.,inbowls
Heattheoilinaheatproofdish,suchaschafingdish,etc.Theoilshouldbebubblinghot.Cutthemeatinto11/2inchcubes.Skewerthecubes,andleteachguest
cookhisownmeattodesireddoneness.Havesaltandpeppermillalongwithmeatsaucesonthetable,havingeachsauceinaseparatebowl.Letguestsseasonmeat
anddipintodesiredsauceorsauces.Haveforksonhandfordippingmeatintosauces.
NOTE:Servewithbakedpotato,tossedgreensalad,andFrenchbread.
AlfredG.Lea,St.Petersburg,Fla.
BeefStroganoff
Servestwotofour
Thisisasurprisinglyeasy,quicktoprepare,companydish.
1lb.sirloinsteak,slicedpaperthin
4tablespoonsbutter1mediumonion,chopped
1cupslicedmushrooms,freshorcanned
Butter
Nutmegtotaste,usegenerously
Salt,peppertotaste
1cupsourcream,warmed
KitchenBouquet,optional
Slowlysauttheonioninthebutteruntiltenderinalargeskillet.Increaseheatandquicklysautthebeef.Itshouldberareontheinside.
Inaseparatesaucepan,sautthemushroomsinbutter.Seasontotastewithagenerousamountofnutmeg,andsaltandpepper.

Page155

Addthemushroomstothebeefandonions.Stirintheheatedsourcream.Tasteforseasoningcorrect.Ifdesired,addafewdropsofKitchenBouquetforcolorand
flavor.Heat,butdonotboil.Serveoverbutterednoodlesorrice.
Mrs.LeslieE.Phillabaum,ChapelHill,N.C.
SkilletMedley
Servessix
Othervegetablesorseasoningsmaybeaddedtothis''quickie"onedishmeal.
1lb.groundchuck
3tablespoonssoysauce
2largeonions,peeled,cutinlengthwisesections
2cupsgreencabbage,cutintostrips
1cupcelerycutonbias,Chinesefashion
3mediumsizepotatoes
2mediumsizegreenpeppers
1No.21/2cantomatoes
1teaspoonsugar
1tablespoonWorcestershiresauce
2tablespoonscognac
1canbeefconsomm
Inaheavyskilletsearthemeatoverhighheatuntilmeatisgrey.Stirinthesoysauce.Addallingredientsexceptconsomm.Stirmixtureaddenoughconsommto
coverthevegetables.Coverthepanandallowtosimmeraround30minutes,oruntilvegetablesaretender.Serveovercookedrice,noodles,orontoastedbuns.
Mrs.WilliamG.Vetterlein,Tucson,Ariz.
GenghisKhan
Servessix
NamedforthefamouswarriorGhengisKhan,thisMongoliandishisamixtureofthreemeatsandvegetables.Itmaybecookedonflatbarsintheorientalstyle,oron
agriddleorgrill.Thisisthecharcoalmethodonagrill.
Garlicflavoredoil,orsaladoil
6servingpiecesofchicken
1lb.leanpork,cutintostrips2incheslongandl/2inchthick
11/2lbs.sirloinbeefsteak,cut1/2inchthickcutintostrips2incheslong
3largegreenpeppers,cutintostrips1/2inchwide
2largeonions,peeled,cutintorings1/6inchthick
Mushroomcaps,asmanyasdesired

Page156

Havefirecoalsburnedtothegreystage.Withapastrybrushpaintthegrillwithgarlicoil.Thegrillshouldbeclosetothecoals,notmorethan3inches.Layonthe
piecesofchickenfirstandcookuntiltheylackabout10minutesofbeingdone.Turnthechickenoften.Thenplacetheporkstripsoncookinsamemannerfor
around10minutesoruntilwelldone.Last,about3minutesbeforeserving,layonthesteakstripscookthem3minutesforrare,longerifdesiredforwelldone.
Inthemeantime,paintanothersectionofthegrillwithoil,andspreadoutthevegetablesonit.Cookthemforaround10minutes,oruntiltender.
Serveeachpersonapieceofchickenandportionsofthepork,beef,andvegetables.Asthemeatistakenfromthegrill,dipeachpieceinGenghisKhanSauce.(See
"Sauces,"p.445.)
AlfredJ.Brown,Lincolnton,N.C.
SouthernSukiyaki
Servessixtoeight
1/4cupsaladoil
1lb.sirloinsteak,cutintoverythinstrips
2mediumsizeonions,slicedthin
2bunchesofgreenonions(withthetops),cutinto3inchlengthpieces
3stalkscelery,cutintothinstrips,theninto3inchsections
1canbambooshoots,drained
4smallcarrots,scraped,cutintothinstrips
11/2cupsbeefconsommorbouillon
1/2cupsoysauce
1/2smallgreencabbagehead,chopped
1/2lb.freshmushrooms,sliced(orcannedmushrooms,drained)
3tablespoonssugar
Hotsteamedrice
Heattheoilinalargeskilletquicklybrownthebeefintheoil.Removemeattoawarmplatterandkeepwarm.Addtheonions,greenonions,celery,bambooshoots,
andcarrotstotheskilletadd3/4cupoftheconsomm,thesoysauce,andthesugar.Cookforabout8minutesovermediumhighheatreduceheataddthe
remainingconsommandthecabbage.Simmerforabout7minutes,addthemushroomsandcook3minuteslonger.Donotovercook,becausethevegetablesshould
bealittlecrispandthemeatraretomediumrare.Returnthemeattoskilletstiruntilheated.Serveoverhotrice.
BettyJ.Albertson,fromTreasuredRecipes,byTheHelenFreemanGuild,MilesMethodistChurch,Norfolk,Va.

Page157

OrientalHash
Servessixtoeight
Thisisawonderfuldishforchurchsuppers,"teenagers,"buffets,aonedishfamilymeal.
1lb.groundroundsteak
1No.2cantomatoes
2onions,minced
2greenpeppers,minced
1cankernelcorn(2cups)
Salt,peppertotaste
18oz.pkg.finenoodles
16oz.canSpanishsauce
1canpittedripeolivesandjuice(1cup)
1cupofgratedcheese
Crackercrumbs
Dotsofbutter
Searsteakinahotpan.Addtomatoes,onions,corn,peppers,salt,andpepper.Cook10minutes,stirringfrequently.Cooknoodlesinboilingsaltedwaterdrain.Put
noodlesinflatbakingdishandpourmeatmixtureoverthem.CoverwithSpanishsauceandjuicefromripeolives.Dottopwitholives.Sprinklewithgratedcheese,
crackercrumbs(notcrackermeal),andafewdotsofbutter.Bake1hourinmoderateovencoveringatfirstandthenremovetopandallowtobrown.Servehot.
Mrs.H.P.McKay,Onancock,Va.
HamburgersWalterTrohan
Servesfourtosix
ThisrecipeisbyWalterTrohan,chiefoftheWashingtonBureauoftheChicagoTribune,and,toquoteMorrisonWood,"oneoftheCapitol'sbestknown
correspondentsaswellasgourmets."ThishamburgerhassincebeenlistedontheBismarckHotel,Chicago,menu.IthasbeenwidelycopiedthroughouttheSouthas
wellasinotherregions.
1lb.groundroundsteak
1smallcanSmithfieldHam
Spread,ordeviledham
Salt
Pepper
Roquefortorbleucheese
Dryredwine
Butter
Blend1smallcanofSmithfieldHamSpreadordeviledhamwith1poundoffreshgroundsteak.Addverylittlesalt,andfreshlygroundpeppertotaste.
CutpiecesofRoquefortorbleucheeseinto11/4inchsquaresabout1/2inchthick.Moldhamburgersaroundthesesquares,andputtheminacrock.Coverthe
hamburgerswithdryAmericanredwine,andletthemstand,covered,intherefrigeratorforabout3hours.Attheendofmarinatingtime,putalittlebutterintothe
skillet,withalittleofthemarinade,andpanbroilthehamburgersto

Page158

taste(rare,medium,orwelldone).Removetoahotplateaddalittlemorebutterandmarinadetothepanletboilup,andpourthesauceoverthehamburgers.
FromWithaJugofWine,byMorrisonWood(Farrar,Straus,andCompany,N.Y.)
Muscatrolli
Serveseight
EachyearinNashville,TheSocietyofAmateurChefshasaccesstoandfulluseofamodernpackinghouse,wheretheyannuallyprepareoneofNashville'sexclusive
oldfavoritesaroundChristmastimeBeefRound,thepreliminarypreparationsofwhichentailseveralweeksofpicklingbeforeitiscooked.Anotherdishwhichhas
beenaconsistentfavoriteoftheclubisMuscatrolli,developedbyA.C.GibsonfromanoldItaliandishofthesamenamebutmuchmorehighlyseasoned.Mr.Gibson
hasgivenushisrecipe.[Similarto"JohnnyMarzetti"or"JohnnyMorzette."]
1lb.shellmacaroni
1lb.groundleanbeef
1lb.onionschoppedfine
2tablespoonsbutter
Salt,pepper,garlicsalt
1lb.mildcheese(Velveeta),cutsmall
1No.1cantomatopuree
1No.1canmushrooms
Sautbeefandonionsinbutter.Cookmacaroniinusualwayaddcheesetosautandstiruntilmelted.Addtomatopureaddmushroomsincludeliquorfrom
mushroomsandaddsalt,pepper,andgarlicsalttotaste.Mixwithmacaronistirconstantlyuntilwellmixed.ServewithhotslicedandbutteredViennaorryebread.
Betterifallowedtocoolandthenreheatedbeforeserving.ColdBurgundyaddsfinishingtouch.
A.C.Gibson,MenuDirector,SocietyofAmateurChefs,Nashville,Tenn.
LasagneMaryLouise
Servestentotwelve
2cupschoppedonions
1/4teaspoongarlicpowder,or2garliccloves,minced
11/2tablespoonsoliveoil
11/2lbs.groundbeef(leanbeef)
2tablespoonsoregano
1teaspoonItalianseasoning
1/2oz.picklingspice,tiedindoublethicknesscheesecloth
2No.2canstomatoes
2smallcanstomatosauce
16oz.cantomatopaste
1cupundrainedmushrooms
Saltandpeppertotaste

Page159

Pepperonisausage(about30thinslicesfromrollsizeoftwentyfivecentpieceindiameter)
1standardsizepackagelasagnenoodles
12slicesProvolonecheese
12slicesMozzarellacheese
13oz.cangratedParmesancheese
13oz.canRomanocheese
22qt.casserolesor14qt.casserole
Inalargeskillet,sauttheonionsandgarlicpowder(orcloves)intheoliveoiluntilgoldenbrown.Addthegroundbeefandstiruntilmeatturnsgrey.Sprinkle1
tablespoonoforeganooverbeefandstiruntilmeatbrownswell.Transfermeatmixturetoalargesaucepanaddremainingingredientsexceptthenoodlesand
cheeses.Coverthesaucepanandsimmerfor1hourormoredependingonhowmuchtimeyouhave.
Inthemeantime,boilthenoodlesaccordingtopackagedirections.Ineachofthe2qt.casseroles(or1largeone),pourenoughbeefsaucetocoverthebottom.Then
alternatelayersofnoodlesandcheeses(likenoodles,Provolone,Mozzarella,gratedcheeses),makingtwolayersofnoodlesandcheeses.Pourtheremainingsauce
overthenoodlesandcheeses.Bakeina375to400degreeovenuntilthemixtureisbubblinghot.Justbeforetakingfromoven,sprinklewithgratedcheeses.Serve
hot.
NOTE:Lasagnemaybefrozenafterthesauceispouredover.Allowcasseroletocool.Freezeincasserolesecurelycoveredwithplasticwrapandaluminumfoil.Take
fromfreezerandbakeatonce.Itdoesnothavetobethawed.Besuretobakelongenoughforlasagnetobehotandbubblinginthemiddle.
Mrs.].ParksGarrison,Jr.,Burlington,N.C.
BettyEllis'ItalianSpaghetti
Servesfour
ThisrecipewasinheritedbyourcontributorfromtheRosascofamily,ofPensacola,Florida,andthroughAdmiralandMrs.EllishasbecomeafavoriteinNavycircles.
3clovesgarlic,choppedfine
2oz.bottleoliveoil
1largeor2smallonions,sliced
1lb.groundroundsteak(nothamburger)
16oz.cantomatosauce(paste)
11lb.,12oz.cantomatoes
1teaspoonsugar
Chilipowdertotaste
Saltandpeppertotaste
1/2cupcannedtinymushroombuttons
11lb.pkg.spaghetti(long,thin)

Page160

Chopthegarlicclovesandfrythemintheheatedoliveoiladdonionsandfryuntilslightlybrown.Addthegroundsteak(besuretousegroundroundsteakasregular
hamburgeristoofat)andstiruntilnoredmeatappears.Addtomatosauce,tomatoes,andseasoning.Cookseveralhoursoververylowheat,covered.Addwaterif
saucethickenstoomuch.Justbeforeserving,adddrainedmushrooms.Cookspaghettiaccordingtodirectionsonbox.Serveonalargeplatterwiththesauceheaped
over.ServewithgratedParmesancheese.TossedgreensaladandFrenchbreadslashedandheatedwithgarlicbutteraregrandaccompaniments.
Mrs.WilliamE.Ellis,Washington,D.C.
HamburgerCasserole
Servessix
Thiscasseroleisquickandeasy!
1lb.groundbeef
1largeonionor2mediumonions,chopped
4mediumsizepotatoes,peeled,sliced
1tablespooneachofWorcestershiresauceandtomatocatchup
1/4teaspoonsalt
Groundblackpeppertotaste
1canbeefconsomm
3/4consommcanwater
Gratedcheese(optional)
Inaheavyskillet,cookthegroundbeef,onions,andpotatoesuntilthemeatisslightlybrown.Pourintoa2qt.bakingdishstirintheconsomm,seasonings,and
water.Bakeina350degreeovenuntilpotatoesareforktender.Coverthehamburgermixtureuntil5minutesbeforeserving.Sprinkletopwithcheeseandbake
uncovereduntilcheesemelts.
Servewithatossedsalad,greenvegetable,andGarlicFrenchBread.(Seebreadrecipes.)
Mrs.DarrellSpringer,Seminole,Florida
BakedJambalayah
Servessix
2cups,coldcookedchicken,veal,lamb,etc.
1/2cupcolddicedham
1cuprawrice
2cupscanned,stewedtomatoes
1cupchoppedcelery
Icupchoppedonion
1/2greenpepper,minced
Saltandpeppertotaste
Breadcrumbs
Meltedbutter

Page161

Mixthemeatwiththericeandtomatoesandsimmerontopofstovefor15minutes.Addchoppedvegetablesandseasontotaste.Pourintoagreasedcasseroleand
coverwithbreadcrumbs.Drizzlemeltedbuttergenerouslyovertop.Bakeina350degreeovenfor45minutesoruntilthoroughlysetandbrownontop.Servehot
withtossedgreensalad.
Mrs.JosephE.DuBois,Metaire,La.
CornedBeefHash
Servessixtoeight
KosherCornedBeef(seebelow)
8mediumpotatoes,peeled,diced
3mediumonions,chopped
Bacondrippings
Poachedeggs
Preparethecornedbeefasdirectedinrecipe.Slicebeefverythin,allowingseveralslicesforeachperson.Inalargefryingpan,frythepotatoesandonionsinbacon
fatuntilvegetablesaretender.Placetheslicesofcornedbeefontopofvegetables.Simmeronlowheatuntilthoroughlyheated.Stirmeatandvegetablestogether.
Servehottopeachservingwithasoftpoachedegg(oraneasyoverfriedegg).
Mrs.R.O.Stoutenburg,Manteo,N.C.
KosherCornedBeef
Thisbeefmaybeservedasa"boileddinner,"forsandwiches,hash,etc.
15lb.kosherbrisketofcornedbeef
1/4cupvinegar
Coldwater
1teaspooneachofthyme,rosemary,carawayseeds,salt,andpepper
1tablespoondillseeds
6clovesgarlic,sliced(lessifdesired)
Vegetablesforthedinner:wholepotatoes,peeledcabbage,quarteredcarrots,scrapedwholeonions,peeled
Inalargekettleplacethebeef,vinegar,andenoughcoldwatertowellcoverthebrisket.Bringtoaboilandscoopoffthefoam.Addalltheseasoningsreduceheatto
simmer.Simmerbeeffor31/2hours.Removebeeffromliquid.
Ifbeefistobeservedasaboileddinnerdish,placethebeefinabakingdishandpouroverit1cupoftheliquiditwasboiledin.Setaside.Meanwhilepreparethe
vegetables.Allow1potato,1carrot,1onion,and1/8headcabbageperperson.Boilintheliquiduntilpotatoes,onions,andcarrotsaretender.Boilthecabbageonly
20minutes.Onehalfhourbeforeservingtime,putthebeefin

Page162

a350degreeovenandbakefor1/2hour.Serveithot,sliced,withthehotvegetables.Serves10to12fordinner.
Ifbeefistobeservedforsandwiches,removeitfromliquidandchillthoroughly.Withasharpknife,sliceacrossthegrainintopaperthinslices.
SeeseparaterecipeforCornedBeefHash.
Mrs.R.O.Stoutenburg,Manteo,N.C.
VirginiaSpicedBeefRound
ThisfamousrecipeisafavoriteinTidewater,Virginia.Itisserved,slicedpaperthin,withbeatenbiscuits,foreggnogpartiesaroundtheChristmasseason.Therecipe
wasgiventoMrs.MacNairbyaresidentofNorfolk,Virginia,duringWorldWarII.
Rubthoroughlyaroundofbeef121/2lbs.withalittlesaltand2ouncesofsaltpeter.Placeinatuborkegandpouroveritthefollowingmixture:
2cupssalt
2cupsblackmolasses
1oz.groundallspice
1oz.groundcloves
1/2oz.groundnutmeg
Letthebeefstandinthemixturetwentyonedays,turningeachday.Removetiecloselywithclothandputintopotofcoldwaterandboilseveralhoursuntilmeatis
tender.Letstandinthewatertocool.Coolsliceverythin.
Mrs.VanMacNair,BerkeleyPlantation,Westover,Va.
ChiliConCarne
ChiliConCarne,accordingto"SallyAnn"(LaCocinaMexicana),"isnosuchbasicstapleofdietinMexicoasitissupposedtobebutisanAmericanizeddish."
Cutpiecesofpork,beef,veal,ormuttonintochunksabout1/2inchsquare,andfryuntilcrispinveryhotfatwithachoppedcloveofgarlic.Whenmeatisbrowned,
pourinenoughsauceofchilicolorado(whichyouhavealreadypreparedandhaveintherefrigerator)tocoverthemeatandletitboil.Addcookedfrijoles(pinto
beans)ifyoulike,andneverhesitatetoputinafewpiecesofonionandgreenchili.Chiliconcarneisbestservedonhotsteamedricealongwithagreensaladand
plentyofgoodstronghotcoffee.Itisanexcellentwaytoutilizeleftovermeats.[ForChiliColorado,seep.451.]
FromLaCocinaMexicana,by"SallyAnn,"FoodEditor,ElPasoHeraldPost,ElPaso,Tex.

Page163

TamalePie
Servesfourtosix
2cupsyellowcornmeal
6cupsboilingwater
1teaspoonsalt
Stirmealinboilingwater(salted)untilitbeginstothicken.Cookslowly30minutes.
1lb.groundmeat(beeforany)
2onions,choppedfine
1clovegarlic
Chickenfatoroil
1teaspoonsalt
2tablespoonschilipowder
Pinchredpepper
2cups,mashedcannedtomatoes
Frythemeat,onions,andgarlicuntilgoldenbrowninchickenfatoroil.Adddryingredients,tomatoes,andjuice.CookslowlyIhour.
Linegreasedpanwithhalfthecornmealmushpourmeatsauceonmush,thencoverwithmush.Bakeinoven1hourat350degrees.
RoseTunkle,fromWhat'sCookin'inBirmingham?,Birmingham,Ala.
LarrapinTonguewithBlackberrySauce
Servesfourtosix
1freshbeeftongue
Saltwater
1tablespoonmixedpicklespice
1or2(fresh)bayleaves
Driedcelerytips
Cloves
Salt
1glassblackberryjellyorjam
1cupraisins,cookeduntiltenderin1cupwater
Juiceof1lemon
Cooktonguetillverytenderinsaltedwatercontainingatablespoonofmixedpicklespice,oneortwoextrabayleaves,andafewdriedcelerytips.Whenverytender,
removetheskin,trimofftherootendandstickthesolidmeatfullofclove.Placeinagreasedbakingpan,dustwithsalt,pouroverthejelly,beatenwithafork,and
theraisins.Addthelemonjuiceandbake20minutes,at350375degreesbastingoften.Servehotorcold.
JaniceSchmid,fromKatch'sKitchen,WestPalmBeach,Fla.
WalnutMeatLoaf
(Beef)
Serveseight
1egg
1/3cupmilk
2lbs.groundbeef
2tablespoonsfinelymincedonion
1/8teaspoonpepper
11/2teaspoonssalt

Page164

11/2teaspoonsWorcestershiresauce
1/2cuptomatocatchup
1/4cupwater
Beategg.Addmilkandcombinewithmeat,onion,andseasoningsexceptcatchup.Flattenoutonwaxedpaperinrectangularshape3/4inchthick.Combine
ingredientsforstuffing(givenbelow).Shapestuffingintoarollontopofthemeat,closetothelengthwiseside.Rollsothatthemeatcompletelycoversthestuffing.
Removewaxedpaperandplacemeatrollinashallowbakingpan.Mixcatchupwithwaterandpourovermeatroll.Bakeat375degreesfor1hour.Garnishwith
orangeslicesandtoastedwalnuts.
Stuffing
3cupssoftbreadcrumbs
2tablespoonsmincedonion
1teaspoonsalt
1/8teaspoonpepper
11/2cupschoppedcelery
1/4teaspoonpoultryseasoning
1/2cupmilk,waterorstock
1cupcoarselychoppedwalnuts(black)
Mrs.ThomasTyson,Burlington,N.C.
DaubeGlace
(BeeforVeal)
16lb.yearlingvealroast,orbeefround4inchesthick
1cuppepperedvinegar
Salt
Garlic1kitchenspoonlard(largetablespoon)
6onions,cutfine
6carrots,cutinlargepieces
1/2bunchparsley,chopped
1stalkcelery,chopped
Thyme
4bayleaves
Redpepper(podorcayenne)
Blackpepper
1teaspoongroundallspice
1doz.cloves
6greenpeppers(optional)
6or8raw(fresh)pig'sfeet,or2calf'sfeetand2to4pig'sfeet
2eggwhites
4hardboiledeggs
2lemons,sliced
Havedaublardedbybutcher.Putintopanorbowlandpouroveritpepperedvinegarwithsalttotaste.Allowtosoak24hours,turningonce.Rubpotwithgarlic.
Brownwithlardlikeordinarydaub(searinpotwithlard).Afterbrowningwell,fillpotwithwaterputinonions,carrots,parsley,andcelery.Addthyme,bayleaves,
redpepper(podorcayenne),blackpepper,groundallspice,andcloves(greenpeppersoptional).Washpig'sfeetthoroughlyandadd.Boilslowlyseveralhoursuntil
themeatofthefeetcomes

Page165

readilyapart.Theliquidshouldcookdowntoabout1/2.Straintheliquidwhilehot.Clarifythejuicebyreturningittostove,andasitboilsadd2eggwhitesand
crushedshells.Boil10minutes.Seasonliquidtotastebyaddingsaltandcayennepepper(ifneeded).Takeoutthepig'sfeetandpullthemeatapart,removingall
bonesverycarefully.Putthedaubandthebonedpig'sfeetonaplatterorinadeepbowlandpourthestrainedliquoroversame.Settojell.Garnishwith4hard
boiledeggsand2lemons,sliced,orputtheminbottomofmoldorplatter.
Mrs.H.PayneBreazeale,fromBonAppetit!,BatonRouge,La.
StuffedBabyVealBreastorShoulder
Servessix
Anydesireddressingmaybesubstitutedinthisexcellentwaytoroastveal.
4lb.breastofveal,withboneremovedtomakepocket
Salt
1garlicclove,grated
Pepper
1/2teaspoongroundginger
Dressing(seebelow)
2tablespoonsdicedcelery
2tablespoonsdicedcarrots
2tablespoonsdicedgreenpepper
2tablespoonsdicedtomato
2tablespoonsdicedonion
1teaspoonlemonjuice
1bayleaf
6tablespoonschickenfat
Rubthemeatwellwithsaltmixedwithgarlicclove,pepper,andginger.Fillthepocketwithdressing,andclosewithskewers.Placeinaroastingpanwithremaining
ingredientsexceptchickenfat.Lardroastwiththechickenfatcoverandroastfor2to3hours,bastingeveryhalfhour.Servewithbrowngravy.
Dressing
2to3slicesbread,coldwatertosoak
3tablespoonschickenfat
1smallonion,grated
2eggs,beaten
Salt,pepper
2crackers,rolled
Milkorcream
1tablespoonmincedparsley
1/2cupmincedcelery
Fewgrainsginger
Soakbreadincoldwaterpressdry.Meltfatandaddonionandbread.Cookuntilfatisabsorbed.Addcrackercrumbs,egg,andseasonings.Moistenwithmilkor
cream.

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BrownGravy
3tablespoonsfat
3tablespoonsflour
21/2cupssoupstock
1/4teaspoonKitchenBouquet
1/2tablespoonEscoffierSauce
Salt,pepper
Usefatfromdrippingsinbakingpanaddflourandbrown.Addliquidandseasonings.Cookforafewminutes,strain.Servewithroast.
Mrs.RobertC.Moore,MapleWoodFarm,Graham,N.C.
KrautZorinawithVealandPork
Servessix
3/4lb.rawleanveal,diced
3/4lb.rawpork,diced
2tablespoonsbutter
1cankraut
1cupsourcream
Sautthemixedvealandporkcubesuntilslightlybrowninabout2tablespoonsofbutter.Addthecanofkrautwithjuice.Coverandallowtosimmer1hour.Just
beforeserving,addthesourcream.
Mrs.W.L.Shoffner,fromSouptoNuts,Burlington,N.C.
BakedCalf'sLiver
Takewholeliverandmakesmallholesallthroughfillwithbitsofbaconandonion.Placeinaroastingpanwithflour,salt,andpepperontop.Putstripsofbacon
acrossthetop.Bastefrequently.Servewithgravy.Sliceverythinonaslant.
Mrs.FlorenceFayValiant,fromSt.Anne'sParishRecipeBook,Annapolis,Md.
CalvesLiveralaJohnnieMay
Servestwo
5tablespoonsbutter
1lb.calvesliver,thinlysliced
6tablespoonsgarlicvinegar
Meltonetablespoonofthebutterinaheavyskilletsautquickly,turningtobrownbothsides.Thelivershouldbeslightlypinkinside.Keepwarmonheatedplatter.
Inthepandrippingsaddremainingbutterandthevinegar.Heattoboiling,stirringconstantly.Pouroverliverandserveatonce.
Dr.andMrs.ErnestReid,St.PetersburgBeach,Fla.

Page167

BrainsTerrapin
Servesfourtosix
2setscalf'sbrains
1tablespoonbutter
1tablespoonflour
1/4teaspoonsalt
Cayennepepper
1cupthincream
1egg,wellbeaten
1tablespoonsherry
1/2cupfreshmushrooms,sliced(optional)
Toastpoints
Parboilbrainsforabout20minutes,oruntilfirmandtender.Removemembraneandblanchincoldwater.Cutintodesiredcubesorsquares.Meltbutterinsaucepan
andstirinflourandseasoning.Addcreamandletsimmeruntilitthickens.Stirinthewellbeatenegg,andremoveafterabout1minutefromfire.Add1tablespoon
sherrywineandthebrains.Reheatforafewseconds.Mushroomsmaybeaddedtothisdish.Ifmushroomsareused,saut1/2cupfresh,cutmushroomsinbutter
untiltenderandaddalongwithbrainstosauce.Slightlymoresauceshouldbemade.Serveovertoastpointsandgarnishwithparsley.
Mrs.CharlesCardozo,WinstonSalem,N.C.
Sweetbreads
Sweetbreadisaglanduloussubstancefromthecalf'sthroatandisamostdelicateanddeliciousfood.Inpasteras(aswellastoday)thesweetbreadwasthedish
supreme,preparedinfabulousways:withtrufflesandfoiesgras,cock'scombsandkidneys,withcroutonsandtongue,incroustadesofpuffpastedressedinthe
richsaucesofthedayandgiventheFrenchnamesinvogue.Thebasicdishforthesefanciblesistheblanchedcoldsweetbreadfromwhichthetwosecondarybasic
disheshaveevolvedpanbroiledsweetbreads(glazed),orcreamedsweetbreads.Fromthesetworecipesavarietyofdishesmaybemade,usingthetender
''morsels"toblendwithmushrooms,creamsauces,eggs,greenpeasandotheringredientsinthesamemannerastenderwhitechickenmeatisserved.
First,blanchthesweetbreadsincoldwaterforseveralhours,changingthewatereachhouruntiltheybecomewhite.Thenboilthem(putonincoldwater)withalittle
vinegarorwhitewine,for15to20minutes,untiltheyarepoachedfirm.Takeout,rinsecarefully,andpickoffskinandmembrane.Laythemoutflatandsetaplate
firmlyonthemtopressslightly.Whendrained,lardthemwithmeltedbutterorsaladoil.Ifdesired,rolltheminbreadcrumbsorflourseasonedwithsaltandpepper
andfryuntilgoldenbrowninbutter.or,lardthemandbroilinovenorinskillettoarichbrownglaze.Servewithsaucemadeofpandrippingsoranycreamsauce.

Page168

Tocream,proceedfromblanchingstage,insamemannerasforcreamedchicken.
SweetbreadsandMushroomsSherry
Servesfourtosix
1pr.sweetbreads,brokenindesiredpieces
1lb.freshmushrooms
2tablespoonsbutter
2tablespoonsflour
2cupscoffeecream
Salt,peppertotaste
1/4teaspoonnutmeg
1/4cupsherry
Parboilsweetbreads.Wash,peel,andslicemushrooms.Inonesaucepan,makeacreamsaucebymeltingbutterblendin1/2oftheflour.Add1cupofthecream
andstiruntilitthickens.Inaseparatepan,melttheremainingbutterandsautthemushroomsuntiltenderstirintheremainingflouraddtheothercupofcreamand
simmeruntilitthickens.Addcreamsaucetomushroomsauceseasontotasteaddnutmegandsherry.Reheatbutdonotletboil.Serveontoastpoints,inpastry
shells,orbakeincasserole(375degreeoven)withcheesetoppinguntilcheesebrowns.
Onehalfcupblanched,choppedalmondsmaybeaddedtoaboverecipe.TomakeaniceCreoledish,thesweetbreadsmaybeaddedto2cupsofanygoodCreole
saucecontainingonion,garlic,tomatoes,andgreenpeppertotaste.
Mrs.FrankHall,Reidsville,N.C.
"BlindHare"
"BlindHare"isanoldrecipecallingforgroundmeatbakedinanovalmold.
3lbs.veal
2lbs.beef
1lb.ham
1teaspoonsalt
1/2teaspoonpepper
4beateneggs
2cupsbreadcrumbs
2gratednutmegs
1tablespooncinnamon
Mincethemeatallfine.Mixallingredientstogether.Placeinovalshapedloaf,andsprinklewithbreadcrumbs.Bake3hours(moderatelow,325degreeoven).
Mrs.H.A.Landes,fromTheGalvestonSouvenirCookBook,Galveston,Tex.

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BakedChopswithSourCherries
Servesfour
4thickloinporkchops
Salt
Pepper
1cuprawrice
1No.2cansourredcherries
1tablespoonsugar
Gratedpeel1/2lemon
Dashcinnamon
Saltandpepperchopsandbrownonbothsides.Placeuncookedriceinbottomofcasserole.Pourcherriesandjuiceoverrice.Sprinklesugar,lemonpeel,and
cinnamonoverthisandarrangechopsontop.Coverandbake11/4hoursat350degrees.
Mrs.P.P.Farrell,fromTheColumbiaWoman'sClubCookBook,Columbia,S.C.
CurriedStuffedPorkChops
Servesfour
4thickdoubleporkchops
1/2cupraisins,chopped
2teaspoonsbrownsugar
4tablespoonsfinelymincedonion
2tablespoonsfinelygrounddrybreadcrumbs
1/2teaspooncurrypowder
1scantteaspoonsalt
1/2cupDanishcherrykijafawine(orkirsch)
1tablespoonAngosturabitters
1/2cupbeefconsommorwater
Cutapocketinthecenterofeachporkchop.Combinetheraisins,sugar,onion,breadcrumbs,andcurrypowderinabowl.Rubthesaltoveroutsideofporkchops.
Dividethestuffingmixtureinto4partsinsertaportioninthepocketofeachchop.
Preheatovento425degrees.Arrangechopsinashallowbakingdishorroastingpan.Bakeuntilchopsbegintobrown(about20minutes).Mixthewineand
Angostura.Removethechopsfromovenandpouroffexcessfat.Spoon1/2ofthewinemixtureoverthechops.Reduceheatto400degreesandbake15minutes
longer.Spoonremainingwinemixtureoverchopsandbakeanadditional15minutes.Removechopstowarmplatter.Add1/2cupbeefconsommorhotwaterto
theroastingpan.Stirbrownbitsfrombottomofpan.Bringliquidtoaboilandletboilforseveralminutes.Servethepansauceoverthechops.
R.W.Messer,Burlington,N.C.

Page170

ItalianRicewithPorkChops
Servesfourteentosixteen
Thispartydishisa"Southernized"Italianclassic.
3tablespoonsbaconfatorcookingoil
21/2lbs.porkchops,cutintopieces
2cupschoppedonions
2greenpeppers,chopped
1bunchcelery,chopped
2lbs.groundbeef
1smallcantomatoes(1lb.)46oz.cansItaliantomatopaste
2cansmushrooms(2cups)
4tablespoonschoppedparsley
1tablespoonsalt
1teaspoonthyme
1teaspoonpepper
1/2teaspoonmarjoram
1/2cupbutter(1stick)
11/2lbs.rice(uncooked)
31/2oz.boxgratedcheese
Hardboiledeggsforgarnishing
Paprika
Meltfatinlargesaucepan.Inthisfryporkchopswhichhavebeencutintosmallpieces.Removewhenbrownandsetaside.Inthecombinedfatssauttheonions,
greenpeppers,andcelery.Stirinthebeefandcookuntilgreyincolor.Addtomatoesandtomatopaste,mushrooms,parsley,andallotherseasoning.Addporkand
simmeroverlowheatforabout1hourthenaddbutter.
Boilriceinsaltedwaterrinseanddrain.Mixwiththeabovesauce.Placeinalarge,shallowbakingpantopwithgratedcheese.Decoratewithhardboiledeggs,
halvedanddustedwithpaprika.Bakeinhotoven(425degrees)30minutesbeforeserving.
Mrs.NeidaPratt,from100FavoriteRecipes,Huntsville,Ala.
Griffin'sBarbecue
Servesabouteighty
HenryBelk,editoroftheGoldsboroNewsArgus,givesthepertinentfactsabouttherecipeandoriginator."Mr.GriffincatersforspecialUniversityofNorthCarolina
events,fliesbarbecueuponcallbycharteredplaneasfarawayasVirginia.HewascalledonbyKennethRoyall,whenRoyallwasinthecabinet,toservehis
barbecueatthePentagonatanaffairhonoringGeneralMarshall.AnnJeffries,HollywoodstarandGoldsboronative,longhadGriffinsendbarbecueairexpress(in
dryice)forherparties."
Digapit18inchesdeepand36incheswide.Sprinklepitlightlywithsand.(Freshsandshouldbeappliedaftereverycookingtoavoidrancidodors.)Placeironrods
acrosstopofpit.Placea7075poundpig,whichhasbeendressedandsplitopen,ontherodsandcookslowlyfor12hoursoveroakcoals.Attheendof10hours
turnthepigsotheskinsideisdown.

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Whenpigisdoneremovefromthepit.Removeallbone,gristleandskinchopmeatwithacleaver.(Advantageofchoppingwithcleaversratherthanusingmeat
grinderisthatthismethodconservesflavorandjuicesinthemeat.)
Forhomeconsumptionorsmallparties,hotsaucesmaybeaddedtomeatwhilecookingtoimprovethebarbecue.Allow1/2lb.cookedbarbecueperperson.
LloydGrifin,Griffin'sBarbecue,Goldsboro,N.C.
BarbecuePig,ScotlandNeckStyle
Servesfortytofifty
ScotlandNeckinHalifaxCounty,NorthCarolina,isfamousforsuperiorSouthernBarbecue.Thisauthenticrecipeisfor"pitcooked"barbecue,cookedoveroak
coals.
Preparation
Digaholeorpitsufficientlylargesothatwhenthepigisplacedoverittherewillbea4or5inchmarginatbothendsandatonesidetheothersideshouldhavea
marginofatleast20inchessothatcoalscanbeeasilyplacedunderthepigwhencooking.Thedepthofthespitshouldbesuchthatthepigwillbe8to10inchesfrom
thecoalswhencooking.Put3or4ironrodsacrossthepittoputpigon.
Sincecoals(only)areusedincooking,afirewillhavetobebuiltinaseparatelocation.Thisshouldbeonanelevatedwiregratingwitha2or3inchmeshsothatthe
coalscannotdropthrough.Hardwoods,preferablyoak,makethebestcoals.
Selectapigwhichwillweighapproximately65poundswhendressed.Cutoffheadandslitdownentirelengthofbelly.Openupsothatpigwilllieflat.
Sauce
Asauceformopping(basting),whilecooking,ismadebyusing11/2quartofvinegarseasonedtotastewithredpepperpods.Asimplemopcanbemadebytyinga
ragaroundtheendofastick.
Cooking
Placethepigontheironrodsacrosspitwiththeskinup,anditstaysinthispositionuntilitisnearlyfinishedcooking.Putathinlayeroflivecoalsin

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thepitundertheentiresurfaceofthepig,andreplenishcoalsfromtimetotime.Cookslowlyitshouldtakefrom6to7hours.Moptheskinsidewiththesauce3or
4timeswhilecooking.Inthispositionthepigshouldcookpracticallydoneandtoabeautifulbrownontheunderside.However,becarefulnottoputthecoalsunder
ittoofastortoofreelyasitwillburn.Whenitisdeterminedthatitisdone,rubtheskinsidewithathincoatingoflardandturnthepigoversothattheskinsidewillbe
overthecoals.Letstaylongenoughfortheskintobecomebrownandcrisp.Whileskinisbrowning,addsomesalttothevinegarsauceandmopfreelythecooked
side.Thisisforthepurposeofseasoning.
Whenthecookingprocessiscompletedtakethepigoffandallowtocoolonlylongenoughtobehandled.CutupintosmallpieceswithaknifeDONOTrunit
throughmeatchopper.Whenitiscutup,putitintoalargecontainerandseasonittotasteusingthesamesauceasforthecooking,butwithsaltadded.Theseasoning
shouldbeworkedintomeatthoroughly.
Thisshouldbeservedwithcoleslawandrealcornbread.
Mr.andMrs.HenryT.Clark,Sr.,ScotlandNeck,N.C.
Hoskins'BarbecueGreenShoulder
Serveseighteentotwenty
ThisisbyW.CrameyHoskins,Louisville,Kentucky,whoaccordingtoCissyGreggisa"barbecuerfromwayback."
Mr.Hoskinsselectsan8to10poundshoulder.Thesauceisasfollows:
Sauce
1mediumonion,minced
1clovegarlic,minced
1/4lb.butter
Juice1/2lemon
Peelofthelemon,cutinslivers
1cupbrownsugar
1cupvinegarandwater,mixed(1/2cupeach,butdependsontaste)
1cuptomatocatchup
2tablespoonsWorcestershiresauce
1teaspoonTabascosauce
1/2teaspoonchilipowder
Putthemincedonionandgarlicintoskilletwiththebutterandallowtocookratherslowlyuntilonionandgarlicbrownslightly.Mixallotheringredientstogetherand
addtothebuttersauce.Useonlytheyellowpartofthelemonrind.Putoverheatandletgethotbutnotboil.
Eitherlaythemeatongrillorplaceitonaspit.Cookforapproximately30minutesbeforestartingtobastewithsauce.Thenturnandswabthemeatwith

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thesauceat20minuteintervals.Thetimingwillvaryaccordingtothetypeofgrillused.Mr.Hoskinsmadehisgrill.Thefirebedis42inchesfromthegrillwhich
providesveryslowcooking.Heuseswoodforfueloak,ash,andbeech.ThefireisstartedIhouraheadsothattherewillbeabedofhotcoalsbeforethemeatis
puton.Forthe8to10poundshoulderheallows51/2hours.Ribs,whichhecooksbythesamemethod,arecooked1hourand50minutes.Asarule,bythetime
themeatisbastedandroastedforthislengthoftimeithasbecomesowellseasoneditneedsnoadditionalsauce.Mr.Hoskinssaysthatbarbecuingisslowworkand
cannotbehurriedsohewarnsthebarbecuertostartintime.[WehaveusedtheHoskinsSaucetobarbecueovencookedshoulder,ribs,andham.M.B.]
RecipefromCissyGregg,HomeConsultant,CourierJournal,Louisville,Ky.
EliotElisofon'sSpareribsHavoc
Servesfourtosix
UntilhewroteFoodIsaFourLetterWord,EliotElisofonhadbeenmorewidelyknownforhisphotographythanforhiscooking.Afteraperusalofhisbookon
foodandintrigue(aroundtheworld),oneislikelytowonderwhichishisgreatertalent.
HisSpareribsHavoc,namedforJuneHavoc,hedescribesasfollows:"Ihavehadtwokindsofspareribs,theChinesesweetandsourstyle,thenthehotbarbecued
ribsservedinDixie.Idecidedtotrytocombinethetwostylesintoone.Iusedhoneyinsteadofsugar,whichtheChineseprefer,becauseofitsmoreexcitingtexture
andflavor.ThePickapeppaSauceisahotsaucefromJamaicawhichIdiscoveredthereonarecenttrip.Itisnotonlyahotsaucebutitalsocontainstheflavorsof
tropicalfruits.Sincethisisnoteasilyavailableasubstitutecouldbeadashof'HotSauce'andseveralslicesoflemon.Apieceofcandiedgingercutintotinybitswould
beafineadditiontothesauce.The'HotSauce'shouldbeusedsparinglyasthereisnointentionofmakingareallyhotbarbecuedrib,butonlyasuggestionofit.Go
easyonthecayenneasitcanstealtheshowfromallotherflavors.NormaMillmanchristenedthedishSpareribsHavocandhereitis:
23lbs.spareribs,separated
BaconfatorCrisco
2tablespoonssoysauce
2tablespoonswhitevinegar(trypearvinegar)
2tablespoonshoney
1teaspoonsalt
1pinchbothblackpepperandcayenne
DashofPickapeppaSauce
1cupdicedpineapple
1jiggercointreau
"BrownribsinhotskilletusingatinybitofbaconfatorCrisco.Addsaucewhenribsarewellsearedthenaddvinegarandhoneyandspices.Ifno

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PickapeppaSauceisavailable,add2sliceslemonand2piecesofcrystallizedorcandiedgingercutintosmallpieces.Whenribsarewellcookedthrough,add
pineapple,mixthoroughly,andserve.Sauceshouldbethicktocoatribs.Itisnotnecessarytoaddflourorcornstarchtothesauceifitismadecorrectly."("Butadda
jiggerofcointreauatveryendofmakingribs."E.E.)
FromFoodIsaFourLetterWord,byEliotElisofon
BackbonewithDumplings
Onehalfpoundperserving
Thebackboneofthepigisoneofthemostsucculentpartsofthemeat,andmaybeboiledplain,stewedwithdumplings,orbakedasspareribs.Fordumplings,wash
andcutthebackboneintoservingpieces,placeincoveredvesselwithwatertolittlemorethancover,andboilfor2hours,oruntiltender.Seasonwhenhalfdonewith
salt,pepper,andredpepper.
Makearegulardumplingdoughasforchicken[seep.321]rolloutandcutintosquaresorstrips.Whilebrothissimmering,dropindumplings,oneatatimeanddo
notstir.Iftheyseemtoclingtogether,takealongtinedforkandgentlyseparatethem.Whendumplingsareallin,coverandsimmerfor15minutes.Ifmeatisvery
lean,add1tablespoonofbutterjustbeforeserving.Servewiththemeat.
Tobakebackbone,prepareasabove.Layoutinflatbakingpansprinklewithsalt,pepper,andlightlywithflour.Addseveraltinypodsofredpeppertomeat.Pour
inabout1to111/2cupshotwaterbakein450degreeovenfor15minutes.Reduceheatto325degreesandbakeuntiltenderandbrowned,about2hours.
Spareribsarebakedinsameway.
Mrs.RobertJ.Powell,Fayetteville,N.C.
RoastSucklingPigwithRedAppleBallSauce
OneoftheearliestSouthernporkdisheswasasucklingpigwitharedappleinitsmouth.Thisrecipe,"fromOldVirginia,"ismodernizedforovenroasting.
Forroastsucklingpig,useonlytheveryyoungpignotoversixweeksold.Scaldbyimmersinginveryhotwater(notboiling)for1minute.Removefromthewater
anduseaverydullknifetoscrapeoffhairinorderthatskinwillnotbebroken.Thencutslitfromthebottomofthethroattothehindlegsandremovetheentrailsand
organs,beingcarefulnottobreakthebrains.Washthoroughlyincoldwaterandchill.Fillwithanydesiredpoultrystuffingandsewopening.Roastinamoderateoven
(350degrees)from3to4hours.

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AppleBallSauceforSuckling(forGoose,Too)
1cupsugar
1cupwater
Gratedrind1/2lemon
Redvegetablecoloring
4wholecloves
11/2cupsappleballs
Makeasyrupofsugarandwater,addinglemonrind,redcoloring,andcloves.Cookforseveralminutesstrainoutrindandcloves,anddropintheappleswhichhave
beencutwithapotatoballcutter.Cookuntilapplesareclearandtender.
RoastPorkBrownlea
Servessix
4to5lb.porkribroast(orothercuts)
11/2cupsrosewine
1tablespooneachofWorcestershiresauce,soysauce,andAngosturabitters
2dashesTabascosauce
2smallonions,slicedthin
2tablespoonstomatocatchup
1/2teaspoonsalt
1teaspoonblackpepper
1cupchickenbouillon(makewith1teaspooninstantbouillonandwater)
Apricotpreserves,heatedslightly
Marinatetheporkinthewinefor12hours,turningitoften.Removetheroasttoaheavyroasterwithtop(aheavyaluminumoneisbest).Tothewinemarinadeadd
thesauces.Pourovertheroast.Beginroastingwiththefatsidedownarrangetheonionslicesontopoftheroastdribbleoverthemthecatchup.Sprinklewithsalt
andpepper.Coverandroastat325degreesfor35minutesperpound.After1hour,turntheroastfatsideup,androastuncoveredforremainingtime,bastingoften
withthepandrippings.Whenmeatisdone,glazethetopwithathickcoatingofapricotpreserves.Increaseheatto400degreesandroastuntiltheglazebubbles.If
thepanbecomestoodryduringcookingtime,addchickenbouillonasneeded.Servewithpansauce.
Kelly'sStuffedPorkRoast
Servessix
3lbs.loinofpork
1/3cupgreenpepper,minced
1/3cuponion,minced
1clovegarlic,minced
1/4cupsaladoil
28oz.canstomatosauce
1cuphotwater
1tablespoonchilipowder
1cupseedlessraisins
2cupscookedrice

Page176

1/4cupbrownsugar,firmlypacked
1/2teaspoonsalt
1/4cupwater
1/2cupslicedripeolives
Makeastuffingmixtureofthefollowing:Sautgreenpepper,onion,andgarlicinoiluntiltender.Addtomatosauceandhotwaterbringtoboil.Combinewithchili
powder,sugar,salt,and1/4cupwateraddwitholivesandraisinstosauce.Boil4minutes.Add1/4cupofthissaucetocookedrice.Havethebutcherloosenpork
frombonesjustenoughtoformapocketstuffpocketwithricemixture.Cook,covered,inDutchoven(moderate,350degrees)for1hour.Pourrestofsauceover
roastcontinuecookingfor1to11/2hours,bastingfrequently.
Mrs.JosephP.Kelly,fromSouptoNuts,Burlington,N.C.
VirginiaHam
"AgoodVirginiaHamoughttobe'spiceyasawoman'stongue,sweetashuhkiss,an'tenderashuhlove.'"Sosays"DeOl'VirginiaHamcook"inDeVirginia
Hambook,editedbyF.MeredithDietz.
TheVirginia,orTidewaterHam,datesbackto1652,whentheEnglishcavaliersbroughtwiththemsomelittlepigs,bredforfoodandlaterturnedouttoroamthe
country.Whentheybecameplentifultheywerehuntedaswildboar.Thelargestconcentrationofthesepigswasonasmallisland,nowknownasHogIsland.Thepigs
raisedinthetidewatersectionhaveadeliciousflavor,theresultofthedietofpeanutswhichtheplantersgrow.Smithfield,Virginia,earlybecameoneofthelargest
shippingcentersfortheTidewaterHam,andtodaytheSmithfieldHamisknowninthiscountryandabroadasoneofthefinestofcuredhams.
Mrs.Sykes'sOwnSmithfieldHam
InSmithfield,Virginia,isacomfortableinn,whichtothetravelerhastheappearanceofacharminghome.ThatinfactiswhatMrs.Sykes'sinnmeanstohundredsof
thousandswhohavevisitedtherewithinthepast200years.(Themainpartofthebuildingwasusedasaninnasearlyas1752.)HereSoutherncuisineisatitsbest,
andheadingthelengthybilloffareistheSmithfieldHam.Mrs.Sykeshashadsomanyrequestsforherrecipethatshehadhadoneprintedforherguestsandfriends:
"WashaSmithfieldHaminhotwaterwithastiffbrush.Putinboilerofwaterlargeenoughforhamtofloat.Whenitgetstoboilingpoint,turnflamelow,soitwon't
evenbubble.Cookuntilboneonlargeendleavesham(about1

Page177

inch).Thentakeitoutofboiler.Don'tleaveitinthewatertocool.Whencool,skinandtrimoffsomeoffat.Putinhotovensoitwillbrownin10minutes.''[No,Mrs.
Sykesusesnodecoratingorgarnishingunlessforspecialparties.M.B.]
Mrs.D.W.Sykes,Sykes'Inn,Smithfield,Va.
TennesseeCountryHamBakedwithPickledPeaches
"NancyNash,"anexpertathamcooking,says,"ThisisthemostdeliciousrecipeforboilingandbakinghamthatIhaveeverseen."
15to20lb.countryham
Watertocover
2cupsvinegar
2cupssugar
6wholepeppercorns
6wholeallspiceberries
1podredpepper
6wholecloves
Crushedpeachpickle
Syrupfrompeaches
Puthaminlargecontainerandcoverwithwater.Intothewaterput1ofthecupsofsugar,1cupofvinegarandthespicestiedinabag.Boilrapidlyfor1hourthen
add1additionalcupofsugarand1cupofvinegar.Boiluntilhamistenderwhenpiercedwiththetinesofafork.Removehamfromwaterandskin.Placehamina
largebroilingpanscorethefatsideandcoverwithcrushedpeachpickle.Bakeham45minutes(moderate350degreeoven),basting3to4timeswiththesyrup
fromcanofpeachpickle.
"NancyNash"(Mrs.B.FrankWomack),FoodsEditor,TheNashvilleTennesseeanMagazine,Nashville,Tenn.
ATexasWaytoBakeHam
(withCornMealCoating)
Hamcookedbythismethodisverytenderandjuicy.Thecoatingofmealisremovedafterhamiscooked.Thehammaybegarnishedinanydesiredway.
Washahamcarefullyandlayitinapanwiththeskinsidedownmakeadoughofcornmealandwatersoftenoughtohandlecoverwiththisdoughallpartsofthe
hamthathavenoskin,makingitabout3/4inchthicksliphamintomoderateoven(350degrees)andbake20minutesforeachpound.
Mrs.C.E.Kelly,fromHowWeCookinElPaso,ElPaso,Tex.
VARIATION:Seasonflourhighlywithgroundspices,makeapastebyaddingwater,andcoathamwithpaste.Bakeasabove.

Page178

HaminBingCherryCognacSauce
Thisisforaprecooked,orraw,curedham.
1precooked(orraw),curedham10to12lbs.
Whitewine
1largecanbingcherries,drained,reservejuiceandcherries
Brownsugar
Cognac
Inaroastingpanwithcoverplacethehamfatsideup.Addenoughwhitewinetothejuiceofthecherriestomake11/2inchesofliquidinthepan.Baketheham
accordingtoinstructionsonthehamwrappings,keepingitcovereduntilhalfthecookingtimehaselapsed.Basteoftenwithpanjuices.Removetheroastercover
scoretheham,andsprinkleitgenerouslywithbrownsugar.Sprinklethesugargenerouslywithcognac.Continuebakinguntilhamisdone.Removehamtoaplatter
andgarnishthehamwiththecherries.Sliceandservehotorcold,servingtheheatedsaucewiththeslices.Allow1/4lb.(uncooked)hamperperson.
BillCox,MineralWells,Tex.
Bea'sCountryHam,Baked
Countryhambakedthiswayisjuicyandretainsitsnaturalcolor.
1countryham(anysize)
Glaze(seerecipe)
Crumbs
Washandscrubacountryhamuntilallaccumulatedcrusthasbeenremovedpatthehamdry.Placeitskinsidedowninalargeuncoveredroastingpan.Insertameat
thermometerdeepintothemiddleofthelargeendonham,butdonotletittouchthebone.Bakeinaslow(275degrees)ovenuntilthethermometertemperature
reaches160degrees.Whenhamcanbehandled,cutofftheskinscorethefatintodiamondshapes.Maketheglazeandwithaspoonplacetheglazeintothescored
linesinthefat.Sprinklethehamwithfinebreadcrumbs,crackercrumbs,cornflakecrumbs,oranytypeofcrumbs.Increaseheattonomorethan300degreesbake
untilthecrumbsarenicelybrownedandtheglazeismelted.Coolslicepaperthin.
Glaze
6tablespoonsbrownsugar
6tablespoonsdrymustard
Vinegar

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Blendthesugarandmustardgraduallyaddjustenoughvinegartomakeastiffpaste.Becarefulnottogetthesaucetoothin.Useasdirectedabove.Ifmoreglazeis
needed,makeextrapaste.
Mrs.W.CLaryHolt,Burlington,N.C.
HamGlace
Thishamarguesthathamshouldcoolinitsownliquid.
"Carefullywasha10to12lb.hamandplungeintoabigkettleofwater,hamcompletelyunder.Thentossin1tablespoonofwholecloves,astickofcinnamon,3
clovesofgarlic,1cupvinegar,and1cupofsugar.Letitremaininthekettleoveraverylowheatfor31/4hours.Stifleeveryboilingbubblethatappears.After
turningtheheatoff,letthehamremaininhotliquor4hours.Takefromwater.Removethetopskintrim,andpatinthefollowingmixture:1cupbrownsugarand1
tablespoondrymustard.Dotwholeclovesonfat.Putinabakingpan.Add1/4cupvinegar,3/4cupwater,andbakeina350degreeovenfor1hour.Donotbaste
untilhamisbrowned.Fifteenminutesbeforehamistakenfromovenmakethissauce:
Inasaucepanmix1teaspoondrymustard,1/4teaspoonpowderedcloves,1/4teaspooncinnamon,2tablespoonsvinegar,andasmallglassofapplejelly.Heatall
thisoverslowfireuntiljellyismelted.Thenputhamonplatter,andpourthishotsyrupoverham.Carvehamtobonelikelamb,andovereachsliceputspoonfulof
sauce.
JackS.Willson,fromKatch'sKitchen,WestPalmBeach,Fla.
GertrudeCarraway'sCarolinaCountryHam
Thisrecipeforsugarandpineapplecoatedham,givenmebyGertrudeCarraway,hasappearedintheDARCookBook.
"Soakasmokedhamovernight.Cleanthoroughly.Puthaminalargecontainerandcoverwithcoldwater.Putinanappleandanonionbigifthehamisbig,smallif
small.Pourinacupofmolassesandateaspoonfulofmixedpicklingspices.Cookvery,veryslowly.Allow20minutestothepound.Cutoffheatjustbeforethemeat
leavesthebone.Letthehamremaininthewateruntilithascooled.Removeitlaterskin,andcutoffthefat.
"SpreadwithbrownsugarmixedwithWorcestershiresauce.Cutslicesofcannedpineappleinhalves(tolooklikecrescents)andplaceinrowsontheham,sticking
eachhalfslicewithcloves.Bakeitforashorttime,oruntilthesugarturnsbrown."
GertrudeCarraway.NewBern,N.C.

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GlazedSugarCuredHamWithChampagneSauce
Puta12poundsugarcuredhaminakettle.Coverwithcoldwaterbringtoaboilandletsimmeratboilingpointforabout3hours.Skinthehamandsprinkleheavily
withbrownsugarandhoney.Placeinaroastingpan,add1pintofchampagneinthebottomofthepan,setinovenandroast(moderateoven)untilbrown.Sliceham
andserveseparatelywiththefollowingsauce:
2tablespoonssugar
2cupschampagne
4cupsbrowngravy
4tablespoonsbutter
Salt,peppertotaste
Putthesugarinacasseroleandcooktoabrowncaramel(orcaramelizeinheavyskilletontopofstove).Addthechampagneboilfor5minutes.Add2pintsof
browngravyboilfor10minutes.Seasonwithsaltandpepperandaddbutter.Servehot.
FromRecipesTestedandTried,byAnneYoungWhiteandNolaNanceOliver,Natchez,Miss.
HamBakedinMilk
Servestwotofour
1thickslicesmokedham
1tablespoondrymustard
2tablespoonsbrownsugar
11/2cupshotmilk
Combinesugarandmustardandrubwellintobothsidesoftheham.Placeincasserolecoverwithhotsweetmilk,andbakeinmoderate(350degree)ovenuntilham
istender,about30minutes.Whenhamisdone,themilkwillbemostlyabsorbed.Iftoodrybeforehamhascooked,moremilkmaybeadded.
Mrs.W.B.Rosevear,PembrokeHall,Edenton,N.C.
TexasStuffedHam
Thisisforacuredhamwhichmaybebaked.Bonethewholehamstuffwiththefollowing:
4cupsbreadcrumbs
2cupshoney
1lb.groundpecans
Mixbread,honey,andpecansstuffintohambake,andslice.
Mrs.EdwinTaegel,fromWhat'sCookin'?,CorpusChristi,Tex.

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BrownSugarStuffedHam
Preparehambyboilingandskinninganyhamunder2yearsoldorWesternham.Drainovernight.Cutdeepgashes,1inchapart,tobonelengthwisefromhockto
end.Makeadressingof11/2cupschoppedpickleand1cupbrownsugar.Addequalamountofbreadcrumbs(coldcornbread).Moistenwithliquordrainedfrom
theham.Stuffintogashesandputinthickdressingovertheham.Bakeslowlyinmoderateoven,bastingconstantly.Addbrownsugarandvinegar(preferablyfrom
spicedpickles)tobastingliquid.Servecold.
Mrs.P.B.Barringer,fromTheMonticelloCookBook,Charlottesville,Va.
HamMousse
Servesfourtosix
2tablespoonsgelatin
1/2cupcoldwater
Boilingwater
1cupheavycream,whipped
4teaspoonsmayonnaise
2cupsground,cookedham
2teaspoonsmustard
1teaspoonhorseradish
Softenthegelatinincoldwaterandaddenoughboilingwatertodissolve.Whipcreamandaddmayonnaise.Assoonasgelatiniscold,strainitintocreammixture.
Mixhamwithseasoningandaddtocream.Pourintoawetmoldplaceonice.Whenreadytoserve,turnoutonplatterandgarnishwithlettuceandslicedcrystallized
pickles.
Mrs.LeeHerzberg,fromBonApptit!,BatonRouge,La.
HamLoafWithMustardSauce
Serveseight
2lbs.leanporkshoulder
1lb.leanrawham
11/2cupsmilk
1cupbreadcrumbs
Peppertotaste
1cantomatosoup
Grindporkandhamtogethertwicemixwithmilk,crumbs,andpeppertotaste.Makeintoloafandbakeinmoderate350degreeovenfor11/2hours.After30
minutespouroverit1cantomatosoup.Servewithfollowingsauce:
Sauce
1/4cupbutter
1teaspoonflour
1/2cupsugar
1/2cupvinegar
1/2cuppreparedmustard
1/2cupCampbell'sbouillon

Page182

Meltbutterstirinflouruntilsmooth.Addotheringredientsandcookindoubleboileruntilthick.Servehotoverbrownedloaf.
Mrs.RobertM.Holder,Atlanta,Ga.
CasseroleofHamandSweetPotatoes
Servessixtoeight
2cupsmilk
1tablespoonchoppedonion
Bitofbayleaf
3cloves
1tablespoondicedceleryandleaves
4tablespoonsbutterormargarine
6tablespoonsflour
2cupsdicedcookedham
Salttotaste
2cupsmashed,cookedsweetpotatoes
3tablespoonschoppednuts
Heatmilkslowlywithonion,bayleaf,cloves,andcelerystrain.Meltbutterstirinflour,andgraduallyaddhotmilk.Cookoverlowheat,stirringconstantly,untilthick
andsmooth.Addhamandsalttotaste.Pourintocasseroletopwithsweetpotatoes,andsprinklewithnutmeats.Bakeat375degreesfor30minutes.
Mrs.JamesA.Dowie,fromTheAlexandriaWoman'sClubCookBook,Alexandria,Va.
FriedHamwithRaisinChampagneSauce
Servesfour
1sliceham,weighing11/2lbs.,cut1inchthick
1tablespoonbutter
Salt,peppertotaste
1tablespoonflour
1cuphotwater
1/2cupseedlessraisins
1cupsherryorchampagne
Meltbutterinheavyfryingpan.Putinhamandfryoverlowflame,allowingaround15minutes'cookingtime.Turnhamoftensothatitwillnotgettoobrown.Remove
frompanandsetinwarmer.Inthepandrippings,blendtheflourwithgreaseadd1cuphotwaterandraisins.Allowtoreducetoaboutonehalfaddwineor
champagneandletboiluntilsaucethickens.Cuthaminservingpiecesandpourthesauceoverthem.
Avarietyofsaucesmaybeservedoverthis:mushroom,mustard,tomato,Espagnole,oranyofthehamsauces.
Mrs.KilmerMyers,SanFrancisco,Calif.

Page183

FriedKentuckyCountryHam
(withRedGravy)
Tofrygoodcountryhamisnotsosimple.Fromexpertsintheart,Ihaveselectedthefollowingrecipe.
"Slicehammediumthickplaceinfryingpanwithoutshorteningdonotcooktoofastturnseveraltimestoavoidburning.Whenevenlybrownedonbothsides,
removefromthefryingpanadd1/2cupofcoldwatertohamgravyandletitcookuntilgravyturnsred."
J.T.Theobald,Manager,TheHotelIrvinCobb,Paducah,Ky.
VARIATION:TherehavebeenmanyheateddiscussionsabouttherightwaytomakeRedHamGravywithwaterorcoffee.Imakeminebyaddingacupofstrong
blackcoffeetopandrippings.Letboildownandtherewillbealayerofreddishbrownsauceonbottomwithlayerofclearhamgreaseontop.Whenblendedthis
makesawonderfulgravy.
DeviledBacon
Servestwo
1egg,beatenslightly
1/2teaspoondrymustard
1/2teaspoonsugar
2dashesTabascosauce
1teaspoonwinevinegar
4slicesbacon
1/2cupfinelycrushedcrackercrumbs,orpreparedcrackercrumbs
Beattheeggaddthemustard,sugar,Tabasco,andvinegarstirtoblend.Dipeachsliceofbaconintheeggmixturethenrollitincrackercrumbs.Preheatovento
400degrees.Laybaconstripsonarackinabroilerpan.Bakeuntilbaconiscrispandbrowned.Servewithhotcakesandsyrup,orwithspoonbread.
Mrs.ColinDunn,MineralWells,Tex.
PorkSausage
JohnFarley,inhisLondonArtofCookery,1787,givesarecipefor"ApplesWithSausages"andsaysalso"Sausages,friedandwithstewedcabbage,makeagood
dish.""Coldpeaspudding,reheated,withsausagesallroundupedgeways"heconsideredworthy.IntheDeepSouthsausageswithrice"SausagePilaff"isan
ancientdishstillservedinothersectionssausagecakesbakedinacasserolewithIrishpotatoesmakearespecteddish.[ForSausagePilaff,seep.184.]
Thefriedsausagecakeisperhapsthemostfavoredbreakfastsausage,

Page184

althoughcasedmeatisoftenserved.Tofrysausagecakes,moldthemeatintolittlepatties,fryinscantgreaseveryslowlyuntilwelldoneyetnottoobrownandhard.
Togiveacrunchcrustanddressedupappearance,rollthesausagecakeinbreadcrumbsandfryinbutter.
ApplesfriedwithsausagearecookedinverymuchthesamemannerasJohnFarleysuggested.Fryoutthecakesinheavyironfryingpan(asabove),pouroffallbut
aboutItablespoonofthefat.Coreunpeeledapples(orpared),sliceinringsabout1/8inchthickorthicker.Removesausagefrompan,keepwarmed.Placeapple
ringsinthefatandcover.Cookveryslowlyfor5minutes,turningonce.Sprinkleappleswithbrownsugarandcontinueslowcookinguntilapplesaretender.Remove
coverandletapplestakeonaniceglazeinthesugarfatmixture.Placeapplesincenterofplatterandarrangesausagecakesaroundsprinklewithgroundcinnamon
orcloves.Servehot.
Theapplesmaybecutinslicesandpouredintofat.Add1/2cupwater.Cover,andletapplessimmeruntilliquidhasbeenabsorbed.Removecoversprinkleon
brownsugarandstiralltogether.Flavorwithpowderedspices.Serveinsamemannerasapplerings.
SausagesinAle
Servessixtoeight
2lbs."pig"porksausages(incases)
2tablespoonsbutterorbaconfat
11/2cupsale
Meltbutterorfatinfryingpan.Pricksausagesinseveralplaceswithfork,andbrownrapidlyalloverintheheatedfat.Pourofffataddaleandbringtoboil.Cover
andsimmer(donotletboil)for30minutes.Servewithwafflesorscrambledeggs.
Mrs.AllenCucullu,fromFavoriteFoodsofVirginians,Lynchburg,Va.
SausagePilaff
(Pilau)
Servesfour
1lb.casedsausage
Water
1cuprawrice
2cupsbrothfromsausage
Boilcasedporksausageinenoughwatersothatattheendof1/1/2hours'boilingtime,therewillbe2cupsofliquid.Add2cupsofricetosausageandliquidputin
steamerandsteamforabout11/2hours.Servehot.
CondensedfromrecipebyMrs.E.S.Pegues,fromMt.Pleasant'sFamousRecipes,Mt.Pleasant,S.C.

Page185

Tripe
Tripe,"thelargestomachofruminatinganimals,"isconsideredadelicacybymanySoutherners.Themeatisfirstpickled,buttodayonemaybuythealreadypickledor
preparedtripeatalllargemarkets.Thepreparedmeatmaybefriedorstewedwithanymeatsauce.Itiscreamedlikechickenorhighlyflavoredwithwine.Mostoften
itisfried.Thepreparedtripeisboileduntiltender,thencutintodesiredstrips,dippedintobeatenegg,rolledintobreadcrumbs,andfriedinhotlarduntilgolden
brown.Itisservedwithlemonwedges.
Pig'sFeet
Untilafewyearsago,Ihadnoideathatpig'sfeetwereevercookedanywaybut"pickled,"orspiced.ThenonceinNewOrleansIwaspersuadedtotryabeautifully
browneddelicacywhichresembledachickenleg,yetwasservedwithahotwinesauce.Furtherperusalofthesubjecthasledtootherequallysurprisingsecretsabout
pig'sfeetcookery.Hereisanexample:
Boilpig'sfeet(alwaysthoroughlycleaned,ofcourse)insaltedwatertocoverwell.Whenmeatistender,remove,split,anddrain.Saltandpeppertotaste.Sprinkle
overafewdropsoflemonjuiceandthenbrushlightlywithmeltedbutter.Beatup1eggforeach2feet,with2tablespoonsofcream.Dipthefeetineggmixture,then
inflour,orrollinbreadcrumbs.Fryindeepfatforabout3minutes,orinaheavypanwithshallowbutter.ServewithanysauceSauceRobert,tartar,raisinwine,
tomatosauce,orjustpassbottlesofcommercialcondiments.Allow1footforeachserving.
Chitterlings
(Chit'lin's)
FormonthsIwasundecidedaboutthestatusofchitterlingsamongthebestrecipes.Thenoneevening,Patplacedonlytwosteaksouttobebroiled.WhenIasked
himwhyhehadnotcountedhimselfinonthesteaks,hereplieddisdainfully,"I'meatingathometonight,wegotsomethingspecial,'Chit'lin's'andturnipgreens."For
thosewhothinklikePat,hereisarecipe.
Washchitterlingsthoroughlyandcoverwithboilingsaltedwater.Add1tablespoonofwholeclovesand1redpepperpodcutintopieces.Cookuntiltender.Drain.
Cutinpiecesaboutthesizeofanoyster.Dipeachpieceinbeateneggandthenincrackercrumbs.Fryindeepfatuntilgoldenbrown.(Chitterlingsarethesmall
intestinesofswine.TheymaybefoundatSouthernbutchershops.)

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LambandMutton
Lambisthefleshofyoungsheepafteroneyearofagethefleshisconsideredtobemutton.MuttonisrarelysoldintheUnitedStatesaslambismore
tenderandjuicyandhasamilderflavor.
Therearemanyschoolsofthoughtontheproperwaytocooklamb,especiallythelegwhichisthemostpopularcutinthiscountry.TheEnglishadvise
roastingthelegforabout15minutesperpoundina400degreeoven,oruntilathermometerreaches145degreesthisisamediumrarestagewhichis
preferredbymany.Forwelldonelamb,roast18to20minutesperpound.
TheFrenchpreferatwotemperaturemethod.Cookmeatinaveryhot(450degrees)ovenfor15minutes,thenreduceheatto350degrees.Formedium
rare,cook10to12minutesperpoundforwelldone,13to15minutesperpound.
Americansusealowtemperaturemethod.Cookmeatinapreheatedslowoven(325degrees).Formediumrare,cook30minutesperpound,orto175
degreesonmeatthermometerforwelldone,cook35minutesperpoundorto180degreesonthethermometer.
Forthesaddleoflamb,breast,lambstew(baked),andothercutsofmeat,aslow(325degrees)cookingseemsuniversallythepreferredmethod.Lamb
chopsarebestwhenbroiledmediumrare.
Inthissectionwearedealingonlywithlamb.Theindividualrecipesuggestsacookingtemperature.Thecookmayusehisownchoiceastothemethod
preferred.
Note:CompiledlargelyfromModernFrenchCulinaryArtbyHenriPaulPellaprat.M.B.
BarbecueLego'Lamb
Brownlegoflambwellunderbroileronallsidesinroaster.Turnovenonto350degreesandcontinuecooking.Basteoftenwiththefollowingsauceandbakeinopen
roasteruntilwelldone:35lb.legcook45minutesperpound68lb.legcook30minutesperpound.
SauceForBasting
1mediumonion,chopped
2tablespoonsbutter
1/4cupcatsup
1/2lemon,sliced
1/2tablespoonpreparedmustard
2canstomatosauce
2tablespoonsvinegar
2tablespoonsbrownsugar

Page187

3tablespoonsWorcestershiresauce
1tablespoonhorseradish
Salt,cayenne,andblackpeppertotaste
Brownonioninbutteraddrestofingredientsandsimmer30minutes.
MiriamCohn,fromWhat'sCookin'inBirmingham?,Birmingham,Ala.
LegofLambwithCurryStuffing
Serveseighttoten
5lb.bonedlegoflamb
3tablespoonslemonjuice
1clovegarlic,minced
1onion,chopped
2tablespoonsbutterormargarine
3freshpearsor3cannedpears,drained
2to3teaspoonscurrypowder
1teaspoonsalt
1/2teaspoonpepper
1/2cupchoppedpeanuts
1/4cupeach,choppedolivesandshreddedcoconut
1cuptoastedbreadcrumbs
Rublambinsideandoutwithlemonjuiceletstandfor5minutes.Sautgarlicandonioninbutter.Corepearsandchopintocoarsepieces.Addtoonionmixturewith
restofingredients.Cookslowlyfor5minutes.Stuffmeatlightlyandsecurewithskewerssprinkleovermoresalt,pepper,andcurrypowder.Baketheextrastuffing
separately.Roastmeatat450degreesfor15minutesreduceheatto325degreesandcontinuecooking21/2hours,oruntilmeatistender.Basteoftenwithpan
juices.
WestenErmatinger,FoodEditor,Times,St.Petersburg,Fla.
MintedLegofLamb
(withCremedeMenthe)
Servessixtoeight
5to6lb.legoflamb
8to10sliversofgarliccloves
2teaspoonssalt
11/2teaspoonsfreshgroundblackpepper
1/2teaspoongroundginger
2teaspoonsoregano
1cupwhitewinevinegar
1/3cupsaladoilorFrenchsaladdressing
1/2cupwhitecrmedementhe
1largeonionsliced
Sprigsoffreshmintifavailable,orsprigsoffreshparsleyforgarnish.
Rubthelegoflambdry(neverlardlamb).Makeincisionsinthefleshandinsertintoeachasliverofgarlic.Mixtheseasoningsandrubwellintothefleshoftheleg.
Placeinalargebowlandpouroverthewineandoilmixedtogether.Placeinrefrigeratorandmarinateforatleast6hours,turningoften.

Page188

Removelambtoaroastingpan.Reservemarinade.Preheatovento325degrees(orusethetwotemperatureFrenchmethod).Insertameatthermometerintofleshof
lambbutdonotletittouchthebone.Arrangeonionslicesontopoflamb.Roastfor30minutesperpoundformediumrare,oruntilthermometerreaches175
degrees.Afterthefirst30minutesbeginbastingthelambwiththemarinade,anddribbleonatthesametimeaportionofthecrmedementhe.Bastethelegevery20
minuteswithsmallamountsofmarinadeandcrmedementhe.Whenmeatisdone,removetoawarmplatterandletrest15minutesbeforeslicing.Stirremaining
marinadeandcremedementheintopandrippings.Servewiththeslicedmeat.Garnishwithmintsprigsorparsley.
FrankHall,Reidsville,N.C.
RolledShoulderofLambwithPineappleMintSauce
Servesfourtosix
31/2to4lb.lambshoulder
Salt,peppertotaste
1/2teaspoongroundginger
1/2teaspoongarlicsalt
1tablespoonbutter
1/2cuphotwater
1/4cupchoppedfreshmintleaves
1/2cuppineapplesyrup
1tablespoonvinegar
Salt
Haveshoulderoflambbonedandrolled.Rubthesalt,pepper,ginger,andgarlicwellintomeat.Placeonatrivetinroastingpan.Roastin325degreeoven,allowing
from25to30minutesperpound.Whenroasthascookedabout30minutes,bastewith1tablespoonofbutterstirredinto1/2cuthotwater.Bastewithjuiceinpan
often.Servewiththefollowingsauce,slightlyheated:
Severalhoursbeforeservingcombinemintleaves,pineapplejuice,andvinegar.Addsalttotaste.Letsetinwarmplacetosteep.Justbeforeservingheatslightly.
Mr.andMrs.KentBelmore,Hickory,N.C.
LambTerrapin
Serveseight
Mrs.Deverspassedusthisrecipewiththequip,''Igivesittoyouas'twasguvtome."
Yolksof3hardboiledeggs
1tablespoonflour
2tablespoonsbutter,softened
1cupmilk
1/4cupcream
1teaspoonWorcestershiresauce
Dashsalt
2cupscoldlamb,diced
2tablespoonssherry
Whitesof3hardboiledeggs

Page189

Putyolksthroughricer.Beatyolks,flour,butter,milk,cream,andseasoningsuntilsmoothwithawirewhisk.Addthelambandletallboilupforasecondortwoto
heatthrough.Addsherry.Serveonthinslicesofbutteredtoastorwithmoundsoffluffy,dryrice.Sprinklefinelycuteggwhitesovertop.ExcellentforSundaynight
supper.
Mrs.JacobL.Devers,FortMonroe,Va.
13BoyCurry
(Lamb)
Servesfour
Roastalambonedaybeforepreparingthisdish.Diceasmuchofthislambasnecessary.
1/4cupbutteroroil
1/4cupmincedonion
1/4cupflour
2teaspoonscurrypowder
2cupsleftoverthingravy(cannedconsommorbeefbroth)
1cupraisins
2cupsdicedcookedlamb
1cupdicedparedapple
1cupwater
1teaspoonsalt
4cupscookedrice
Meltbutterinkettle.Addonionandsautuntiltender.Stirinflourandcurry.Graduallypouringravy,whilestirring.Addnext5ingredientsandcookuntilcurryis
smoothandthickened.Serveoverhotcookedrice.Haveseveraldishesaroundtablewithfollowing:
Gratedcoconut
Choppedonions
Choppedpeanuts
Choppedwhitesofhardcookedeggs
Choppedyellowsofhardcookedeggs
Choppedcrispbacon
Choppedpickles
Raisinsorcurrants
Hotchutney(MajorGrey'sorCalcuttaClub)
Frenchfriedonionrings
Sprinkletheseoneatatimeoverthecurryandriceputchutneyandonionringsonsideofplateanddishisreadytoserve.
PeteFreeman,fromTheCottonBlossomCookBook,Atlanta,Ga.
SaddleofLamb
Servessixtoeight
1saddleoflambroast
1teaspoonsalt
11/2teaspoonsgroundblackpepper

Page190

1teaspoonoregano
1/4teaspoongarlicpowder
1/4cupItalianFrenchdressing
1/4cuptarragonvinegar
Mintsprigsorparsleyforgarnish
Havethebutchersawacrosstheribsclosetothebackbonetomakecarvingthemeateasier.Sprinklethemeatwithdryingredientsandrubintothemeat.Standthe
saddleontheribsinaroastingpan.Roastuncoveredinapreheatedslow(325degrees)ovenfor35minutestothepound,oruntilmeatthermometerreaches180
degrees.Bastethelambevery15to20minuteswiththeFrenchdressingmixedwiththevinegar.Removetoawarmplatter.ServePotatoCroquettes(see
"Vegetables"),smallbroiledpotatoes,orturnips(boiled)aroundthemeat.Garnishwithfreshmintorparsleysprigs.
Ifdesiredserveamintsauce("seeSauces")withthemeat.
Dr.JamesHinson,Summerfield,N.C.
LambChopsorCutletsCyrano
Servesfour
Thelambchop(cteletteasitiscalledinFrance),ortheEnglish"cutlet,"istheribchop.ThisisaversionoftheFrenchcteletteservedwithaChateaubriandsauce.
(See"Sauces.")
8riblambchops,about3/4to1inchthick
1/2teaspoonsalt
1teaspoongroundblackpepper
2tablespoonsofbutter
8cookedartichokebottoms(fresh,canned,orfrozen),heatedinbutter
8smallchickenlivers,friedinbutter
Chateaubriandsauce
Mushrooms,sauted,optional
Sprinklethechopsonbothsideswiththesaltandpepper.Inaheavyskilletorelectricfryingpan,heatthebutter.Brownthechopswellonbothsidesover350
degreeheat.Removetoawarmplatterandkeepwarm.Inaseparatesaucepanheattheartichokesinasmallamountofbutter.Sautthechickenliversinthesame
panthechopswerecookedin,browningthemonallsides.Cookabout5to7minutesaccordingtosize.Placeanartichokeheartundereachlambchop.Topeach
chopwithafriedchickenliver.Pourovereachchopalightcoatingofthesauce.Garnishtopswithsautedmushrooms,ifdesired.
Mrs.W.H.May,Jr.,Burlington,N.C.

Page191

LambChopsChestnutStuffing
Servessix
Have6lambchopscutEnglishstylethatisfromthedoubleloinabout11/2to2inchesthick.Havethemboned.Splitchopsmaking2pockets.Stuffpocketswith
chestnutdressing.Sewupwithacoarsethreadorfastenwithshortskewers.Sprinklewithsaltandpepper,brushwithmeltedbutter.Placeinbroilingpanatleast3
inchesfromflame.Brownonbothsides,turningcarefullyonce.Cooktodesiredstate(about25minutes).Removefrompancutstring,andremove.Serveonhot
toast.Garnishwithstewedprunes,stonedandstuffedwithwholeroastedchestnut,ormintjelly.Pouroverpandrippingsormeltedbutterblendedwithanystandard
mintsauce.
Stuffing
1cupchestnuts,boiledorroasted,peeledandmashed
1cupbreadcrumbs
1tablespoonbutter
1teaspoonsalt
1teaspoonpepper
1/2teaspoonlemonjuice
Meltbutterstirinchestnuts,breadcrumbs,lemonjuice,andseasoning.Stiraroundinpantoblendintofluffymixture.Stuffeachsidechopwith1largetablespoonof
dressing.
Mrs.KilmerMyers,SanFrancisco,Calif.
LambShishKebab
(withVegetables)
Servessix
2lbs.leanlamblegorshoulder
1tablespoonsalt
2tablespoonsmincedonion
2garliccloves,crushed
2teaspoonsgroundcoriander
1teaspoongroundginger
11/2teaspoonscurrypowder|
11/2teaspoonsfreshgroundpepper
3tablespoonslemonjuice
3tablespoonsredwinevinegar
1/3cupoliveoil,orvegetableoil
Mushroomcaps
Greenpeppersquares
Smallonions,optional(cannedparboiledtype)
Tomatowedges
Pittedolives(optional)
Trimasmuchfataspossiblefromlamb.Cutinto11/2inchcubes.Combineallseasonings,lemonjuice,vinegar,andoiltomakeamarinade.Marinatethemeatin
marinadeforatleast6hours,turningoften.Stringthemeatonskewers,

Page192

alternatingthemeat,mushroomcaps,greenpepper,andonionsifused.Broil3inchesfromacharcoalfirebed,turningfrequentlyandbastingwiththemarinade.Broil
around20minutes.Threadtomatowedgesonlastandbroilabout5minutes.Removeskewerstowarmingareatokeepwarmuntilservingtime.Ifolivesareused,
threadthemwithtomatoes.
W.W.Brown,2nd,Burlington,N.C.

Page193

8
Poultry
PresidentRoosevelt'sThanksgivingTurkeywithSageDressing
Servessixtoeight
ThistypicalSouthernturkeywasalwaysservedattheGeorgiaWarmSpringsFoundationastheThanksgivingpicedersistanceforthelatePresidentFranklinD.
RooseveltandMrs.Roosevelt.ThedinnerwaspreparedbyChefC.M.Stephens.Thecompletemenuisasfollows:
CrispHeartsofCelery
AssortedOlives
FruitCocktail
Roasted,SlicedTurkey

SageDressing

CranberrySauce
Gravy

HotRolls
CreamedParsleyPotatoBalls
EnglishPeasinPattyShells

JulienneCarrots

HarvesterSalad

PlumPudding

HardSauce
PumpkinPie
DemiTasse

TheTurkey
Rub10poundturkeyinsideandoutwith1tablespoonofsalt.Stuffwiththefollowing:
TheStuffing
6mediumsizedonions,chopped
Turkeyliver,cutinsmallcubes
5cupsbreadcrumbs
Coldwater

Page194

Salt,peppertotaste
3tablespoonsbutter
Powderedsage
Choppedparsley
Garlic,choppedifdesired
Choptheonions,andcutuptheturkeyliver.Soakbreadcrumbsinwaterandsqueezedryseasontotastewithsaltandpepper.Meltbutterinafryingpan,andcook
onionsandliveruntiltender.Addthebreadcrumbsandseasonings.Letitallcook,constantlystirringuntilalmostdry.Thenthestuffingisready.
Tostuffandtrussthebird,beginbyplacingspoonfulsofstuffingintheneckend,usingenoughtofilltheskin.Foldthewingsclosetothebodyandholdthemby
inserting2skewersthroughthewing,body,andwingontheotherside.Fastenthethighsinthesamemannerwithoneskewer.Drawtheskinovertheneckandfasten
tobackwithskewer.Rubtheoutsideofthebirdwith11/2tablespoonsofsalt,5tablespoonsoffat,and2tablespoonsofflourmixedtogether.
Laytheturkey,breastdown,inanopenroastingpanandplaceinamoderate(375degree)oven.Whenbrown,turnthefowlonitsback,bastingevery15or20
minuteswith3/4cuphotwaterand1/2cupmeltedbutter.Cookfor20to25minutestothepound,dependingontheageofthebird.[SeealsoHarvesterSalad,p.
87.]
Specialpermission,C.W.Bussey,BusinessManager,WarmSpringsFoundation,WarmSprings,Ga.
ChartforRoastingTurkeyorChicken
YoungChicken
Lbs.

Temp.

Min.perlb.

Time

45

300

30

2to21/2hrs.

Turkey
1016

300

1820

31/2to41/2hrs.

1823

300

1618

41/2to6hrs.

2430

300

1518

6to71/2hrs.

ThischartistheoneusedbyMissLauraReilley,hostessattheGovernor'sMansionatRaleigh,NorthCarolina.Wedonotcookourturkeysquitesolong.A20
poundyoungturkeyshouldberoastedinthreehours.Itisbesttoknowone'sbirdbeforesettingadefinitetimelimitonit.Buy1/2lb.dressedturkeyperpersonbuy
3/4to1lb.chickenperperson.

Page195

Albert'sSmokedTurkey
Forthosewhodonothaveasmokertosmokepoultry,game,ormeats,thecontributorofthisrecipehasgivenusadescriptionofahomemadetypewhichmaybe
easilyduplicated.
BuyaNo.2sizegalvanizedwashtub.Ontheoutersideofthebottomofthetub,neartherim,makeacircleabout5inchesindiameter.Punchthecirclefulloflarge
nailholes(orafewevenlargerholes),fillingthecircleasfullaspossiblewithholes.Haveacircleofmetalbraddedsothattheventholesmaybeclosedifnecessary.
Bradametalhandleinthemiddleoftheoutsideofthebottomsothetubmaybehandledeasily.Thistubwillfitoveralargeoutsidegrill.
Whensmokinganything,placethetub1/4ofaninchabovethebedofcharcoalsinthegrilltoallowthefirebreathingair.Buildthefiretoonesideofthegrillasthe
meatshouldnotbedirectlyoverthefire.Leaveplentyofroomonthegrillforthefoodtobesmoked.
Togiveextraflavor,addahandfulofhickorychips,whichhavebeensoakedatleast12hoursinwater,tothewellburningcoals.Thenproceedtosmoke.Add
charcoalandchipsascookingprogresses.Thereshouldbesmokecomingcontinuouslyfromtheventsinthetub.
TheTurkey
Splittheturkeyinhalf.Placetheturkeyontheoppositesideofthefireonthegrillrack.Putthetubovertheturkeywiththeventedsideabovetheturkey.Smokethe
turkey,allowing35minutesperpound.Basteoftenwiththefollowingsauce,whichhasbeensimmered10minutes.
6tablespoonssaladoil
2tablespoonsvinegar
Juiceof1lemon
1clovegarlic
1crushed,driedredpepper
Basteturkeywithsauce.Donotlettheturkeystayinsmokertoolongoritwilldryout.Allow1/2poundofuncookedturkeyperperson.
AlbertA.Stoddard,Burlington,N.C.
TurkeyintheBag
ThissimplemodernwaytoroastanunstuffedturkeyisinthesamemannerasthefamousPompanoenPapillote.
Rubcarefullydressedbirdalloverwithgoodcookingoilorbutter.Sprinkleverylightlywithsaltandflour.Insideofturkeyrub1teaspoonofsalt

Page196

forevery5poundsofdressedmeat.Putinalargepaperbag(anytypewhichwillfit)rolltheendstightlyandplaceonroastingpan.Settheovenat300degrees.Do
notopenthebagtobaste.Justfollowthechartbelowandgotoafootballgame,tothehairdresser,oranywhere!
CookingChart
7to10pounds30minutesperpound
10to15pounds20minutesperpound
15to18pounds18minutesperpound
18to20pounds15minutesperpound
20to23pounds13minutesperpound

Whenturkeyisdone,removefromovenandallowtostand5or10minutes.Thencuttopoutofbagandliftoutthegoldenbrownbird.Inthebottomofthebag,
therewillbeplentyofrichstockwhichcanbedilutedforgravyordressing.(Anappleor1/4cupofwinemaybeplacedinsideturkeybeforeitisputinbag.)The
gibletsshouldbeboiledseparately,andifslowlysimmered,willbedonethesametimeastheturkey.Dressingshouldbemadeandbakedseparately.
Mrs.DonS.Holt,Concord,N.C.,fromSouptoNuts,Burlington,N.C.
GalantineofTurkey
(orChicken)
Thisrecipe,whichappearedoriginallyintheDanville,Virginia,EpiscopalPantry,callsforchicken.Mrs.RushworthsaysthattherecipecamefromanEnglishcook
bookgivenherbyherhusband'ssistersinEngland,andthatshethinkswhenoneputsforthsuchaneffort,aturkeyshouldbesubstitutedforchicken.Butthesame
recipemaybeusedforeither.
1turkeyorchicken
1lb.veal
1/2lb.ham
Saltandpepper
4or5truffles
3yolkshardboiledeggs
Afewpistachionuts
Somestripsoftongue
Stock
Chaudfroidsauce
Bonethebirdentirely,cuttingitopendownthecenteroftheback.Passthevealandhamtwicethroughamincingmachineandseasonwell.Wetaboardandspread
thebird(open)onitsprinklewithsaltandpepper.Laythevealandhamoveritwiththetruffles,eggyolks,andpistachiosincenterandstripsoftongueateachside.
Makeintoarollandfasteninabutteredcloth.Boilgentlyinwellflavoredstockabout11/2hoursthenrollinacleanclothandpressalittle

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untilcold.Thencoverwithwhitechaudfroidsauce(coldCreamSauce,varietyseasoning),andgarnishwithtrufflesorbeetrootandlettuce.Thegalantinemaybe
glazedinsteadofcoveredwithwhitesauceandgarnishedwithaspic.
Mrs.L.J.Rushworth,Danville,Va.
WilliamsburgInnBreastofTurkeySupreme
Servestwelve
ThisprizerecipewonforChefFredCrawfordofWilliamsburgInnfirstprizeattheChef'sTournamentatVirginiaBeachin1947forthepreparationofhisdinnerin
whichBreastofTurkeySupremewastheentre.ThesponsorsweretheVirginiaStateChamberofCommerceandthejuryconsistedofsomeoftheoustandingfood
editorsandepicuresinthecountry.
Slicedbreastofturkey
11/2cupsbutter
1cupflour
1tablespoonsalt
1/4teaspoonwhitepepper
4cupschickenstock
2cupsmilk
2cupscream
1/4lb.toastedalmonds
Meltbutteraddflourandstiruntilsmooth.Addsaltandpepper.Heatchickenstock,milk,andcreamseparately.Pourheatedstockintoabovemixtureandstiruntil
smooth.Addmilkandcream.Allowtocookoverslowflamefor10minutes.Servesauceveryhotoverslicedbreastofturkeyandsteamednoodlesorrice.Sprinkle
withtoastedalmondsoverturkeyandsauce.
Byspecialpermission,JohnD.Green,VicePresident,WilliamsburgRestoration,Inc.,Williamsburg,Va.
TurkeyPates
Servessix
12Englishmuffins(bakery)
2cupscoldwhiteanddarkmeatturkey,chopped
2cupsthickgravy,leftover
1smallonion
1bunchparsley
Hollowoutmuffinsbycuttingoutalargeholeinbottom.Setinoventocrispandbrown,watchingcarefullytokeepfromburning.Heatcoldturkey,gravy,onion,and
alittleparsleychoppedfine,untilboilinghot.Fillhotpateshellswithturkeyandgravy.Decoratewithsprigsofparsleyandserveatonce.Chickenorduckisdelicious
inthesameway.Servewithcranberryjelly,etc.
Mrs.E.LPfohl,fromWhat'sCookin'?.WinstonSalem,N.C.

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TurkeyMole
(PavoMole)
ThesecondmostimportantsauceinMexico(servedoftenintheUnitedStates)ismole,andadishpreparedwithmoleistoMexicowhatturkeywithchestnut
dressingistotheUnitedStates.
Thisrecipeisforturkeywiththerichnativemoleorsauce.
1youngturkey
12toastedalmonds
1slicestalebread
12raisins
1tablespoongroundchocolate
Groundcloves
1teaspoongroundcinnamon
1/4teaspoonaniseseed
1tablespoontoastedsesameseed
3to6tablespoonspowderedchilipulp
6tablespoonsfat
1mincedonion
1clovegarlic
2tablespoonsflour
3cupstomatosauce
3cupsturkeystock
Salt
''Cuttheturkeyasforfricasseeandboiluntiltender.Passthroughthefinebladeofafoodchopperthealmonds,toastedbread,raisins,andchocolate.Mixwellwith
thegroundspicesanddriedchilipulp.Meltthefatandaddonionandgarlic.Whentransparent,addtheflourandwhenflourbrowns,addremainingingredients.Cook
untilwellmixedandsmooththenaddthetomatosauce.Cookfor5minutesandadd3cupsofstockinwhichturkeywasboiled.Salt.Cookafewminuteslonger
addpiecesofturkey(pickedfrombones).Cookgentlyuntilthickandservewithasprinklingofsesameseed."
Mrs.PeterDeWetter,FortBliss,Tex.,fromLaCocinaMexicana,by"SallyAnn,"FoodEditor,ElPasoHeraldPost,ElPaso,Tex.
ToFryChicken
Therearetwowaystofrychicken"Southernstyle."Itmaybefriedcrispwiththegravyservedseparately,orfriedandsteamedinthegravy.Theimportantthingsare
tohavethechickenwellbrownedandthoroughlycooked.
CrispFriedChicken
1fryingsizechicken,2to21/2lbs.,disjointed
1cupflour
1/2teaspooneachofsaltandblackpepper
1/4teaspooneachgroundgingerandgarlicpowder(optional)
Fatforfrying(2/3Crisco,1/3butterorsaladoilandCrisco)

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Rinseandpatthechickendry.Mixthedryingredientsinabrownpaperbag.Shakeafewpiecesatatimeinthebagshakeoffexcessflour.Heatabout1inchoffat
inaheavyironfryingpanoranelectricfryingpan.Whenfatissmokinghot,layinthechicken(donotcrowdthepan).Coverthechickenandcookuntilitisjustgold
brownononeside.Turnchickencoverpanandcookuntilundersideisbrowned.Removethetop.Cookuntilthechickenisnowadeeprichbrownononeside
turnandfryuntiltheothersideisbrown.Reducetheheatandletchickenfryslowlyuntilitisforktender,turningitonceortwice.Whendone,drainonabsorbent
toweling.Placeinalargepaperlinedpanandkeepwarminovenuntilservingtime,orserveatonce.
Gravy,CreamStyle
Pouroffallbutabout2tablespoonsoffat.Stirin2tablespoonsflour,stirringandscrapingfromthebottomofthepantogetallcrispbits.Slowlystirin2cupsmilk(or
water).Cookuntilthickenedseasontotastewithsaltandpepper.Ifmoregravyisdesiredaddextraflourandmilk.Servehotingravyboar.
CountryStyleChicken
TofrychickenCountryStyle:Removethewellbrownedchickenfromthepan.MakethegravyasforCrispFriedChicken,usingeithermilkorwaterforliquid.Cook
untilthegravybeginstothicken.Placechickenbackinthegravycoverthevesselandsteamslowly,turningchickenonceortwice,untilthegravyhasthickened.If
necessary,addalittleadditionalmilkorhotwatertothingravy.
1chickenserves4to6.
GibletGravy
Gibletsfromanyfowl(neck,gizzard,liver,heart)
Coldwater
1stalkcelerywithtops,cutinlonglengths
1largeonion,peeled,halved
11/2tablespoonspoultryseasoning,ormixtureofthyme,rosemary,sage
Saltandpeppertotaste
1teaspoondrymustard
4tablespoonsflourorcornstarch
1teaspoonKitchenBouquet,optional
1tablespooncatchup
1tablespoonWorcestershiresauce
DashTabascosauce
1teaspoonsoysauce,optional
2to3hardcookedeggs,peeled,sliced

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Washandremoveallskinfromgiblets.Placeinheavypotwithcelery,onion,salt,pepper,andpoultryseasonings.Coverwithatleast11/2quartscoldwater.Bring
toboilandsimmeruntilmeatisdone(about1hour).Removeliverafter10minutesboiling,reserve.Whenmeatistender,removetoabowlandcool.Strainthebroth
andskim.Return1quartbroth(addwatertomake1quartifliquidboileddown)topot.Mixdrymustardwithflourorcornstarch,andmixwithenoughcoolbrothor
watertomakeathinpaste.Stirintobrothandbringtoboil.AddtheKitchenBouquetifabrowncolorisdesiredaddcatchupandsauces.Boilslowlyuntilgravyis
smoothandthickened.Meanwhile,chopupmeatfineandreturnittothegravy.Heatthoroughly,andjustbeforeservingstiringentlytheslicesofegg,orfloatthemon
topofgravy.Serveoverpoultrydressingorrice.
FriedChicken,OldDominion
Servestwotofour
ThisisanexcitingdishoffriedchickenservedonawafflewithVirginiaham,candiedsweetpotatoesandbananas.
Havea2poundchickensplitandopenedthroughthebackdressnicelyandseason.Sprinklethechickenwithcreamandrubwithasmallamountofflour.
Havesomeclarifiedbutterinasautpan.Frythechickeninituntilitiscookedandhasattainedafinecolor(goldenbrown)thenfinishcookinginaslowoven(325
degrees)for30minutes.Removethechickenfromthepanandpour1cupofcreamand1soupspoonofVirginiamaplesyrupinthepanstirandletboilforafew
minutesthenstrainsauce.Servechickenandsauceseparately.
ArrangethechickenonaplatteronacrispwafflewithslicedVirginiahamandgarnishwithringsofcandiedsweetpotatoandbananas.
FrankH.Briggs,GeneralManager,TheHomestead,HotSprings,Va.
CoastalFriedChickenwithBrownCrumbGravy
Servesfour
111/2lb.springchicken(fryingchicken)
Saltandpepper
Flourfordredgingchicken
Fatforfrying
Sprinklethechickenwithsaltandpeppertotaste.Dredgeitwellwithflour(seebasicFriedChickenrecipe).Havereadyinaheavyskillethotfat(350to375
degrees),deepenoughalmosttocoverthechicken.Layinthelargepiecesfirstcoverwithclosefittinglid.Cooktoagoldenbrown,turningonce.Drain

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onabsorbentpaper,andservewithriceandbrowngravy.Toachievetenderandjuicychicken,thefatmustbehot,thechickenturnedbutonce,andalidonthepan.
BrownCrumbGravy
Pouroffallbut2to3tablespoonsgrease(1tablespoongreaseforeachcupofgravy)stirin1tablespoonofflourforeachtablespoonofgreaseheatandstiruntilthe
flourbrowns.Stirin1cupofwaterforeachtablespoonofgreaseandflour.Stirfrombottomofpanandaroundsidestogetallbrowncrumbsinpan.Cookandstir
untilgravythickens.Seasontotastewithsaltandpepper.
Mrs.EdwinFendig,fromCoastalCookery,St.SimonsIsland,Ga.
"OldSouthern"SmotheredChicken
Servestwo
ThisrecipeisaspecialtyoftheOldSouthernTeaRoom.
2halvesbroilingchicken
1/2cupmilk
2tablespoonsflour
Saltandpepper
Fatforfrying
Butter
Juiceof1lemon
1cupwater
Dipchickeninmilksprinklewithflourseasonedwithsaltandpepperfryindeepfatuntilbrown,takeout,placeinroastingpan,dotwithbutter,sprinklewithlemon
juice,andadd1cupwater.Putina325to350degreeovenandcookuntiltender(aboutonehour),bastingeverynowandthen.
Mrs.W.I.McKay,Owner,OldSouthernTeaRoom,Vicksburg,Miss.
ChickenLiversinWineSaucewithSaffronRice
Servesfourtosix
4to6slicesbacon(1sliceperperson)
2tablespoonsbacondrippings
1tablespoonbutter
2tablespoonsmincedonion
2tablespoonschoppedcelery
1cupfreshmushrooms,sliced,or
1cupcannedmushrooms,drained
1lb.chickenlivers,cutintoquarters
11/2tablespoonscornstarchmixedwith2tablespoonswater
1cupdrywhitewine
1/4teaspoonsalt
1tablespooneachWorcestershireandsoysauce
1dashTabascosauce

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1/2cupsliveredtoastedalmondsorpistachios
Cookedsaffronrice,cookedaccordingtopackagedirections,1/2cupormoreperserving
Inaheavyskilletorelectricfryingpan,frythebaconuntilcrispingstage.Removefrompanandcurleachstriparoundarodorhandle.Drainonabsorbentpaper
reserve.Pouroffbacondrippings,leaving2tablespoonsinpanaddbuttertobaconfat.Frytheonionandceleryinhotfatuntiltransparentaddthemushroomand
liverssautforaround4minutes,turninglivertobrownlightlyonallsidesremovefromheat.
Inasmallsaucepan,mixthecornstarchmixture,wine,andseasonings.Bringtoboilandsimmeruntilsaucebeginstothicken.
Pourthesauceintotheliverandvegetablesreturnpantoheatandbringbacktoboilingpointreduceheatandservehotoverhotsaffronrice.Sprinkleeachserving
withthenutsandgarnishwithacurlofbacon.
Mrs.CharlesB.Cardozo,Richmond,Virginia
ISABELLA'SCHICKENMARENGO
Servesfourtosix
1broilersizechicken,21/2to3lbs.
3tablespoonssaladoil
1mediumsizeonion,chopped
1clovefreshwhitegarlic,minced
2tablespoonsmincedfreshparsley
11lb.,12oz.cangoodItaliantomatoes
212oz.canstomatopaste
Saltandpeppertotaste
12smallwhiteonions,picklingsize
12mushroomcaps
21/2tablespoonsbutter
Vermouth
1cupgreenstuffedolives
Preparethechickenforbroilingorfrying.Makeabasicsauceasfollows:
BasicSauce
Inaskilletheattheoilandsauttheonionandgarlicuntilgoldenbrown.Addtheparsley,tomatoes,andtomatopaste.Seasonwithsaltandpepper.Stirandsimmer
thesauceonlowheatfor2hours,stirringitoften.Thisisagoodbasicsauceforthechickenandnumerousotherdishes.
Broilorfrythechickenuntiltender,usinganyfavoritemethodofbroilingorfrying.Arrangethechickeninacasseroleandpouroveritageneroussupplyofthebasic
sauce.

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Sautthelittlewhiteonionsandmushroominthebutteruntilbrowned.Arrangetheseoverthechickenandsauce.Addvermouthtotaste.Coverandbakeat350
degreesfor1hour.Fiveminutesbeforeservinggarnishthetopwiththeolives.
Ifnottobeservedatonce,reduceheatto200degreesandthechickenwillkeepwell.
Mrs.LambertDavis,ChapelHill,N.C.
ChickenBarbara
(Trademark)
Servessix
OntheGreatFallsRoad,nearRockville,Maryland,isNormandyFarm,oneoftheSouth'smostfamouseatingestablishments.MarjoryHendricks,ownermanager,
hascreatedmanywonderfuldishesbearingtheFarmtrademark,"TheGooseGirl."Thisrecipeisanoriginaltrademarkcreation.
3wholechickenbreasts
2clovesgarlic
6celerytopstalksandleaves
1largeonion,sliced
Saltandpepper
Dashrosemary
Cutthebreastsfrom(broiler)chickens(orthewholechickenmaybesteamedandbreastremoved).Surroundchickenbreastswith1cutcloveofgarlic,thecelery
stalksandleaves,andtheslicedonion,andsteamuntiltender.Whenhalfdone,seasonwithsalt,pepper,anddashofrosemary.Whencompletelydoneandtender,
allowtocool.Removetheskinfromthebreastsandcuteachinhalf,makingsixpiecesinall.Rubeachportionwiththesecondcutcloveofgarlic.Dipinwafflebatter
andfryindeepfatat375degreesuntilgoldenbrown.
ServeeachportionofChickenBarbarawith1/2cupoflemonflavoredsauceunder(notover)thechickenbreastinitsgoldenbrowncoat.Garnishwithwatercress.
WaffleBatterforChickenBarbara
31/2cupssiftedflour
1teaspoonsalt
21/2teaspoonsbakingpowder
1teaspoonsoda
3eggyolks,beaten
21/2cupsbuttermilk
3eggwhites,stifflybeaten
Sifttheflour,salt,bakingpowder,andsodatogether.Putthisflourmixtureaside.Beatupeggyolksuntilfrothythenaddbuttermilktotheeggyolksandbeatagain.
Whipeggwhitesuntilstiffbutnotdry.Addflourmixturetotheeggyolkmixture,beatinguntilsmooth.Lastly,foldinthebeateneggwhites.

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LemonSauceforChickenBarbara
To3cupsofseasonedwhitesaucemadewithrichmilk,addthejuiceof3lemonsandblendinsmoothly.Addalittleyellowvegetablefoodcoloringoradd2to3
wellbeateneggyolksandblendinsmoothly.
Specialpermission,MarjoryHendricks,Owner,NormandyFarm,Rt.189,Rockville,Md.
BreastofChickenwithWildRice
Servesone
Breastofayoungroastingchicken
Saltandpeppertotaste
Butter
Ismallonion,chopped
Smallamountgarlic,totaste
1carrotandcelerystalk,minced
1largemushroom,chopped
1smallglasseachofsherryandcognac
1cupcream
1cupwildrice,uncooked
Boneandskinthebreastofayoungroastingchicken.Seasonthebreastwithsaltandblackpepperplaceinbutteredheavyfryingpanadd1smallonion(chopped),
garlic,carrot,celery,andfryslowlyaddmushroom,sherry,cognac,andcreamcoverandsimmerslowlyuntilbreastistender(done).Take1cupofwildrice,which
hasbeenwashedincoldwater,boilabout20minutes,rinseincoldwater,andputinricesteamertoheat.Dressriceinatimbaleonplatterandpoursauceover
chicken.(Thechickenisplacedonriceifdesired,orricemaybeseasonedwithbutter,saltandpepper.)
JohnS.Cator,President,FortSumterHotel,Charleston,S.C.
AdalynLindley'sChickenalaBarbara
Servessixtoeight
1roastingchicken
1cupflour
Salt,celerysalt,pepper,paprikatotaste
Chickengiblets
Topsofwingsandneck
1stalkcelery
Carrots,parsnips,parsley
1qt.water
1tablespoonflourseasonedwithsaltandpepper
1/2cupcream
Mixflourandseasoningsandrubchickeninsideandoutwithmixture.Melt1/4poundofbutterandruboverseasonedfowl.Takethechickengiblets,topsofwings
andneck,acelerystalk,carrots,parsnips,andparsley(desiredamountofeachvegetable)andputintoabout1quartofwater.Cooklikesoupfor1hour.Strain.Mix
1tablespoonofflourseasonedwithsaltandpepperwith1/2cupcream.Thickenstockwiththis.

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Putthechickeninahotovenuntilslightlybrowned.Every15minutespour1/4cupstockover.Whenitisusedupputcoveronchickenandletsimmerinovenuntil
done.
Specialpermission,AdalynLindley,Manager,NeimanMarcusTeaRoom,Dallas,Tex.
CoqAuVin
Servesfour
Thisismostunusualandadifferent"chickeninwine."
1largebroilingsizechicken,5lbs.,quarteredorcutasdesired
Flour
4tablespoonsbutter
1wineglassbrandy,heatedslightly
1freshwhiteclovegarlic
1bayleaf
1/16teaspoonthyme
2tablespoonschoppedparsley
6to8smallwhiteonions,peeled
12mushrooms,unpeeled
Saltandpeppertotaste
1thickslicegoodcountryham,diced(about1lb.)
1cupgoodredwine(alittleextrawineifdesired)
Cookedwildrice
Quarterorcutthechickenasdesired.Sprinkleitlightlywithflour.Heatthebutterinaskilletandsautthechickenpieces.Arrangethechickeninalargecasserole.
Pouroverthechickenthewarmedbrandyandigniteit.(Ifthebrandyandchickenarenotwarmenough,thebrandywillnotflame).Allowchickentoblazeforafew
seconds.Addthecloveofgarlic,bayleaf,thyme,parsley,onions,mushrooms,andsaltandpeppertotaste.Dicethehamandaddit.Pouroverthewine.Coverand
bakeinaslowoven(325degrees)untilchickenistender.Thisdishmaybemadethedaybeforeasisthecasewithallcasseroledishes,itimprovesifallowedtoset
foraday.
Servewithcookedwildrice.
Mrs.LambertDavis,ChapelHill,N.C.
NOTE:Neveruseyellowgarlic.Garlicshouldalwaysbewhiteandpreferablyhavealittlestreakofgreenatthecore.Tomaintainfreshness,keepgarlicinthe
refrigeratorI.D.
BakedHenInScuppernongWine
Servessix
Select1niceplumpbakinghen,weighing5to6pounds.Prepareforroasting,usingstuffing,orroastplain.Cookinmoderateoven(350degrees)untilchickenbegins
togettender.Aboutonehalfhourbeforeserving,pour

Page206

over1cupofscuppernongwineandsprinkletheentirechickenwithfreshlygroundnutmeg.Bastewithpandrippinguntilservingtime.Makegravywiththedrippings
andchoppedgiblets.[Thischickenhasawonderfulflavor,theleftovermeatmakespiquantcreamedchicken.M.B.]
Mrs.J.J.Henderson,Graham,N.C.
ChickeninWine,Grinalds
Servesfourtosix
1fryingchicken,cutinpieces
Flour
Salt,pepper
Powderedthyme
Mace
Oliveoil
1clovegarlic
1cupdomesticwhitewine
1cupdomesticsherry
1cupchickenbroth
Rollchickenpiecesinflourandseasonwithsalt,pepper,thyme,andmace.Brownin1/2inchofgoodoliveoil.Removebrownedpiecesandaddgarlic,wines,and
brothtooliveoil.Allowmixturetosimmer1minuteremovegarlic.Putchickeninacasserolepoursauceover,andbakeat350degreesforabout1hour,depending
onsizeofbird.Whilebaking,ladlegravyoverchickenevery15minutesorso.Servepipinghotwithsauceasgravy.
Mrs.R.T.Grinalds,Macon,Ga.
Mother'sChickenandDumplings
Servessix
Thecontributorofthis,andseveralotherrecipesinthisbook,tracesherancestrytoTazewell,Virginia,wherehergrandparentsweredomesticslavestoaplantation
owner.TheretheylearnedtheartofBritish,French,andSoutherncookingwhichtheypasseddowntothepresentgeneration.Withfreedompapersgrantedthem,
MissBailey'sgrandparentswenttoOhiotohelpwiththeAbolitionmovement.Thegrandfatherhelped"Eliza"(HarrietBeecherStowe'sUncleTom'sCabin)cross
theOhioriver.Accordingtohergrandfather'srecords,"Eliza"swamtheOhio,anddidnotcrossonicefloes.
1largestewingchicken(5to6lbs.)
Coldwater
Seasoningtotaste
SaltandpeppertotasteDumplings
Gravy
Putthechickeninalargepotandcoverwithcoldwaterandseasontotaste.Coverthepotbringtoaboilandthensimmeruntilchickenistender.Pouroff2to3
cupsbrothtomakeaseparategravy.

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Makethedumplingsanddrapethemacrossthechicken(donotdropinthebroth).Coverthekettleandsteamthedumplings12to15minutes,oruntiltender.Liftout
thedumplingsintoabowl,andpourthegravyoverthem.Servewiththecarvedchicken.
Dumplings
1cupflour
11/2teaspoonsbakingpowder
1/2teaspoonsalt
2tablespoonsshortening(MissBaileyuseslard)
1/2cupmilk
Mixdryingredientsandshorteningstirinthemilk.Rollthedoughoutonflouredboardtoabout1/8inchthick.Cutintostripsabout1inchwide.Drapethedumpling
overthechickenasdirected.
Gravy
3cupschickenbroth,fatnotskimmed
1tablespoonbutterifbrothnotrichenoughwithchickenfat
3tablespoonsflour
Water
Saltandpepper
Heatthebrothinaskillet.Addbutterifnecessary.Mixtheflourwithenoughwatertomakeathinpaste.Stirflourmixtureintobrothseasontotastewithsaltand
pepper.Cookthegravyuntilitisasthickasheavycream.Pouroverthedumplings.
MissMarthaS.Bailey,NewYork,N.Y.
GreenPepperChicken
(HawaiianStyle)
Servestwotofour
12to21/2lb.fryingchicken
2mediumsizegreenpeppers,quartered,seeded
1/4cuptarragonvinegar
1/2cuppineapplejuice
1tablespoonWorcestershiresauce
1tablespoonsoysauce
1/2cuptomatocatchuporchilisauce
1cupboilingwatermixedwith11/2teaspoonsinstantchickenbouillon,or2cubes
3dashesTabascosauce
1/2teaspoonsalt
1teaspoonfreshlygroundblackpepper
1cuppineapplechunks,optional

Page208

Havechickenpreparedrinseandpatdry.Laychicken,skinsidedown,inabakingdishorcasserolewithtop.Stickthegreenpepperquartersinbetweenorunder
piecesofchicken.Inadeepbowlmixremainingingredientsexceptthepineapplechunks.Pour1/2ofsauceoverthechickencoverthedishandbakeina350
degreeovenfor20minutes.Removetopfrombakingdishandturnthechickenskinsideup.Pouroverenoughsaucetocoatchicken.Continuebakinginuncovered
dishforaround40minutes,oruntilchickenisforktenderandbrowned.Basteoftenandaddsauceasneededtokeepchickenslightlymoist.Ifpineappleistobe
servedinchicken,addittothedishandstirsauceoveritabout10minutesbeforeserving.Servewithhotcookedriceandthehotpansauce.
Mrs.DonE.Scott,Jr.,Burlington,N.C.
TarragonChicken
Servessix
6halfchickenbreasts,boned
Reeserollongarlicoil
Saltandpepper
Flour
4tablespoonsmincedonion
2tablespoonsbutter
2tablespoonsoil
1teaspoondriedtarragon
1cupchickenbroth
1/2cupdrywhitewine
1tablespoonlemonjuice
6slicesMozzarellacheese
Rubbothsidesofchickenwithgarlicoil.Saltandpepperchickendipinfloursprinklewithonion.Brownlightlyinbutterandoilinafryingpan.Removechickentoa
shallowbakingdishandsprinklewithtarragon.
Addbroth,wine,andlemonjuicetodrippingsandbringtoboil.Pouroverthechicken.Bakecoveredina350degreeovenfor45minutes.Removecover.Placea
sliceofcheeseoneachbreastandbakeuncovereduntilcheeseismelted.
Thismaybefrozenbeforebaking,thawedatroomtemperature,andbakedfor11/4hoursat325.
PorterCowles,ChapelHill,N.C.
ChickenBreastsinOrangeWineSaucewithWaterChestnuts
Servesfour
4wholechickenbreasts,skinnedorwithskinlefton
1/2cupsherry
1teaspooneachofsalt,blackpepper,drymustard,groundginger,onionsalt,andparsleyflakes(mixtogether)
1/4teaspoongarlicpowder

Page209

4tablespoonsbutter
1cupfreshorangejuice
1cupchickenbouillon(makewithinstantbouillon),orchickenstock
2tablespoonscornstarch,dissolvedin3tablespoonsofthebouillon
1tablespoongratedorangerind
4tablespoonsorangemarmalade,apricotmarmalade,orguavajelly
1/2cupverythinlyslicedwaterchestnuts
Hotcookedrice
Freshparsleyororangesections
Openthechickenbreastsandlaytheminabowlpouroverthesherryandletmarinateforseveralhoursatroomtemperatureturnoften.Removethebreastsand
drainthemwell.Reservethewinemarinade.Patthechickendrywithabsorbenttowelandsprinkleinsideandoutwiththedryseasoningswhichhavebeenmixed
together.Placeasliceofbutter(about1teaspoon)intheinsideofeachbreast.Pullthebreaststogetherandskewerthemwithwoodentoothpicks,ortiethemwith
string.
Inaheavyskilletwithtop,orelectricfrypansetat350degrees,heattheremainingbuttertogoldenbrownfrythebreastsinthebutter,turningthemonallsidesso
theywillbeuniformlybrowned.Addtheorangejuiceandwinemarinade.Placetoponpanandsimmerfor25minutes,bastingoften.Add1/2thebouillon,the
cornstarchmixture,andgratedorangerind.Stirthepansaucewell.Replacetoponpanandbringmixturetoboilingpoint.Reduceheattosimmer(250degrees),and
continuecookinguntilchickenbreastsareforktender.Bastefrequentlyastheycook.Ifthesaucebecomestoothickorreducesitselftoomuch,graduallyaddthe
remainingpartofthechickenbouillon.10minutesbeforeservingtime,placeatablespoonofthemarmaladeorjellyontopofeachbreaststirthewaterchestnutsinto
thesauce.
Serve1breastperpersononamoundofricespoonthehotsauceoverall.Garnishwithtipsoffreshparsleyormandarinorangesections.
Mrs.JohnF.Schoonmaker,Preeport,GrandBahama
BakedStuffedChickenLegs
Servessix
6largechickenlegs,boned
2cupspoultrydressing(seerecipebelow)
1teaspoonsalt
1/2teaspooneachofgroundginger,backpepperandgarlicpowder
3tablespoonsbutter
Chickenbroth
1tablespoonflourmixedwith1/4cupwater
2tablespoonssherry
Saltandpeppertotaste

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Havethebutcherbonethechickenlegs.Stuffwiththepoultrydressingsewupthelegsortiethemsecurely.Combinethedryseasoningsandsprinklethelegs
generously.Heatthebutterinaskilletsautthelegs,turningthemtobrownonallsidesuntilgoldenbrown.Arrangethelegsinabakingdishwithcover.Pourin
enoughchickenbrothtocomeup1/2thedepthofthechicken.Addmoreaschickenbakesifpanbecomestoodry.Coverandbakeina350degreeovenfor1
hour.Removethelegstoawarmplatterkeepwarmremovethestrings.Mixtheflourwithwaterandstirintothepansauce.Cookuntilitthickensaddthesherry
seasontotastewithsaltandpepper.Pouroverthechicken.Servewithhotrice.
Tobakeasa''quickie."Shakethestuffedlegsin"ShakeandBake."Bakeaccordingtopackagedirections.
Dressing
Saut2tablespoonsofmincedonionin2tablespoonsheatedbutteruntilonionsaretender.Combineinthepan2cupssoftbreadcrumbs,1/4teaspooneachofdried
savory,thyme,marjoram1/8teaspooncurrypowder,1/2teaspoonblackpepper1tablespoonmincedparsley,2tablespoonschickenstockorwarmwater.Toss
together.Stuffthechickenlegswithmixture.
NOTE:Bonedchickenbreastsmaybeusedinplaceofthelegs.Use1wholebreasttostuff.Itmaybeslicedinhalf,crosswise,toserve.1wholebreastserves2.
ChickenDivan
Servesfour
1bunchfreshbroccoli,or12ozs.frozen
2tablespoonsbutter,melted
3to31/2cupscreamedpotatoes
Hollandaisesauce(about11/2cups)
8butteredtoastpoints
Slicedchicken,turkey,orcaponbreast
Paprika
Washfreshbroccoli(orpreparefrozenasdirectedonpackage),andcutoffanytoughstalkorleaves.Placeinopenvesselinenoughboilingwater(slightlysalted)and
letcook20minutes,oruntiltender.Drainpourmeltedbutteroverrollbroccoliaroundinbutterandkeepheated.
Havepotatoesprepared(seerecipes)andkeephotoverboilingwater(in

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doubleboiler).HaveHollandaisesauceready,madetobeservedimmediately.Toastandbutterbread.
Inthecenterofindividualservingplacesplacethetoastpoints.Layontheseseveralthinslicesofchicken,turkey,orcapon.Overthisplacethebroccolispikes.Flute
thehotpotatoesaroundedgeofplate.ServethehotHollandaisesauceoverbroccoli.Sprinkleentireservingwithpaprika.
PaulWillard,Fresno,Calif.
Mrs.S.G.Stoney'sBakedChickenandCorn
Servesfour
1fryingsizechicken,cutintoservingpieces,coatedlightlywithflour
Shorteningforfrying
Saltandpepper
1cupbutter
21/2to3cupsfreshrawgreencorn,gratedfromthecob
1/2teaspoongratednutmeg
Extrasaltandpepper
Lightlycoatthechickenpieceswithflour.Sprinklewithsaltandpepper.Quicklybrownthechickeninhotshorteninguntilonlyslightlybrowned.Removechickentoa
11/2quartbakingdishorcasserolewithcover.Dividethebutterandusehalftodotthechicken.Pourthegreencornoverthechicken.Dotthecornwiththe
remainingbuttersprinklewithnutmeg,salt,andpepper.Coverthedishandbakeinaslow(300degrees)ovenforabout1hour,oruntilchickenistender.Ifthedish
getstoodry,addadditionalbutter.
Mrs.W.S.Popham(LouisaStoney),fromCharlestonReceipts,JuniorLeagueofCharleston,Inc.,S.C.
ChickenwithEggplant
Servesfour
1largeeggplant,peeled,cutup
1fryingsizechicken(ordesiredpartsofchicken)cutintoservingpieces
Saltandpepper
Icupslicedonions(moreorless)
1tablespoonbutter
1teaspoondrymustard
1/2teaspoonoregano
Vermouth
1packagefrozenartichokehearts(optional)
Butter
Parmesancheese
Peelandcuttheeggplantintodesiredsizepieces.Arrangetheeggplantinalargebutteredcasserole.Laythechickenpiecesontopofeggplant.Sprinklewithsaltand
peppertotaste.Sauttheonionsinbutter,andpouronionsandpan

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drippingsoverchicken.Sprinklewiththemustard,oregano,andvermouth.Arrangetheartichokeheartsovertheonionsdotgenerouslywithbutter.Sprinkle
generouslywithParmesancheese.Bakecoveredinamoderateoven(350degrees)for1hour.
ServewithgoodPepperidgeFarmFrenchBread,butter,andRoswine.Thisisacompletemeal.
NOTE:Ifthisistobeservedforasmanyas8persons,itisadvisabletobakeitin2casseroles.Theeggplanttakesagreatdealofroominthebeginning,butitshrinks
asitiscooked.
Mrs.LambertDavis,ChapelHill,N.C.
Bert'sChickenandOysterCasserole
Servestengenerously
5to6lb.roastingchicken
Watertocover
1teaspooneachofAccentandsage
2teaspoonssalt
1teaspoonofblackpepper
2stalksofcelery
1mediumonion,quartered
Parsleysprigs
Crushedcrackercrumbs(sodacrackers)
Saltandpepper
Butter
11/2to2lbs.freshmushrooms,sliced
Freshoysters,atleast1qt.
Chickenbroth
Milk
Thedaybeforemakingthecasserole,boilthechickeninwatertocoverseasonwiththeAccent,sage,salt,pepper,celerystalks,andonion.Cookuntilmeatis
tender.Removemeatfrombonescutintobitesizepieces.Chillthebroth,skimofffat,andstrain.Reservebroth.
Tomakethecasserole:
Inthebottomofa2to21/2quartcasserole,arrangea1/2inchlayerofcrushedcrackercrumbssprinklelightlywithsaltandpepper(ifsaltedcrackersareused,no
saltisnecessary)dotgenerouslywithbitsofbutter.Spreadallofthechickenoverthecrackers.Spreadthemushroomsoverthechicken.Arrangeasecondlayerof
crackercrumbs,salt,pepper,andbutteroverthemushrooms.Nowmakealayerofoysters,atleast2oystersdeep,overthecrumbs.Sprinkleoysterswithatopping
ofcrackercrumbs,salt,andpepper,anddotgenerouslywithbutter.
Mixequalpartsofchickenbrothandmilk,makingup1cupatatime.Pourthebrothmixtureovercasserolecontents,usingenoughsotheliquidmaybeseenwhen
dishistilted.Bakeina400degreeovenfor45minutes.Heatmay

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beincreasedlastfewminutestobrowntop.Garnisheachservingwithparsley.
Mrs.A.GlennHolt,Burlington,N.C.
Chicken"GoGo"
Servessixtoeight
Chicken"GoGo"maybebroiledoverasmallhibachi,orientalstyle,oroveranoutsidecharcoalgrill.
4chickenbreasts,skinned,boned,cutinto1inchsquares
11/2cupssoysauce
3tablespoonslimeorlemonjuice
1clovegarlic,mashed
1/4teaspoongroundginger
1teaspoonfreshlygroundblackpepper
3tablespoonsbutter
Mushroomcaps
Skewers(usebambooskewersforhibachi,metalskewersforoutsidegrill)
"GoGo"Sauce
Preparethechickenplaceinashallowdish.Mixthesoysauce,limejuice,garlic,ginger,andblackpepperinsaucepan.Pourthemarinadeoverthechickenand
refrigerateforabout2hours.Removethechickenpourthemarinadebackintosaucepan,andaddthebutter.Heatthemarinadeandkeepwarm.Threadthechicken
squaresandmushroomcapsalternatelyonskewers.Broilovercoalsinthehibachioronoutsidegrill.Turntheskewersoften,bastingwiththewarmmarinade.Allow
eachguesttobroilhisownskewer.Thisisniceforaninformalparty.Servethe"GoGo"sauceinabowlspoonovereachskewer.
Sauce
1cupwhitewine
2tablespoonsbutter
1tablespoonsoysauce
1/3cupcrushedpeanuts(crushinblender)
1tablespoongroundredhotpepper
1tablespoonmincedonion
Mixheattoboiling.Servehot.
Mrs.A.P.Souter,St.PetersburgBeach,Fla.

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CharcoalChickenChili
Servestwo
1largebroilerfryerchicken,halved,skinned(21/2to3lbs.)
1/2cupcrushedredchilipeppers(driedchilis)
1teaspoongroundpeppercorns
2cupssourcream
Preparethechickenandlayinaflatbakingdish.Crushorgrindthepeppersgrindpeppercorns.Mixthepepperswiththesourcream.Pourmixtureoverthechicken.
Letchickenstandinthemarinadeinrefrigeratorfor3hours.Turnthechickenoften.Removethechickenanddrain.Broiloveraveryhotfirebed,about4inches
abovecoals,turningonceortwice.Cookfor25to35minutes,accordingtosizeofchicken,oruntiltender.Servewithachilisauceforchicken(see"Sauces").
A.B.Lea,Jamestown,N.C.
Paella"Valenciana"
Servestentotwelve
ThisisafamousSpanishPaellamadeofmeat,poultry,andseafoods.
1heavy4qt.casseroleorbakingvesselwithtop
3/4cupSpanisholiveoil
3clovesgarlic,minced
1lb.rawpork,cubed
1fryingsizechicken,cutintoservingpieces
1mediumonion,diced
1greenpepper,chopped
1/2lb.eachofraw,shelledcrawfish(orcrabmeat)andpeeledshrimp
4ozs.eachofrawoystersandscallops
1/2lb.rawredsnapper,cutinbitesizepieces
2qts.seafoodstock(orchickenstockifpreferred)
1/2cupchoppedripetomatoes
21/2cupsrawrice
2bayleaves
Pinchsaffronanddropofyellowcoloring
1tablespoonsalt
Freshgroundblackpeppertotaste
Petitpois(babygreenpeas)
Stripsofpimientos
Whitewine
Pourtheoliveoilincasserole,andheatin350degreeovenuntiloilsmokes.Addthemincedgarlic,thepork,andchicken.Braisetheporkandchickeninoven,
turningoften,untilbrownedonallsides.Stirintheonion,greenpepper,andtheseafoods.Cooktheseafoods,stirringonceortwice,until

Page215

theredsnapperisalmostforktender(about10minutes).Addtheseafoodstock,tomatoes,andrice.Letmixturecometoaboiladdthebayleaves,saffron,
coloring,salt,andpepper.Letcookuntilthericebeginstothicken.Coverthecasseroleandletbake(350degrees)for15minutes.Garnishthetopofthecasserole
withheatedgreenpeasandstripsofpimientos.Sprinklethewholewithwhitewine(about1/2cup).Servehotfromthecasserole.
TheColumbiaRestaurants,Tampa,Fla.
ArrozconPollo
(RicewithChicken)
Servessix
ElizaB.K.Dooleysays,"ThisisoneofthemosttypicaldishesinPuertoRico."
1chicken
1/2cupoliveoil
Parsley
2clovesgarlic
3/4lb.rawrice
3cupswater
2teaspoonssalt
1/3cupcapers
1/2cupolives
Spanishpeppers
Disjointachickenandcutthelargerportionsinfairlysmallpieces.Brownintheoliveoiladdchoppedparsleyandgarlic.Nowadd3/4ofapoundofrice(raw)and,
afterithastakenonagoldencolor,add3cupsofwaterandcookslowly,keepingcoveredsoastopreservethearoma.Thericeshouldbecookedthroughbutnot
brokenopen.Addthesalt,capers,andolivescutup.GarnishwithSpanishpeppersandservehot.
FromPuertoRicanCookBook,byElizaB.K.Dooley,SanJuan,PuertoRico
Antoine'sChickenCreole
Servesfourtosix
ThisisacrisplyfriedchickeninCreolesauce.
1fryer(21/2to3lbs.)
1/4cupoliveoil
1No.2cantomatoes
2tablespoonsbutter
1teaspoonsalt
1/8teaspoonpepper
1/8teaspooncayennepepper
1sprigthyme
1tablespoonmincedparsley
1bayleaf
3clovesgarlic,minced
1tablespoonbutter
1tablespoonflour
6choppedshallots,or1/2cupmincedonion
5tablespoonsgreenpepper,chopped
1/2cupwhitewine

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Cutupchickenasforfryingwipepieceswithdampcloth.Sautinoliveoil,turningtobrownbothsides.Combinetomatoesandbutter,andsimmer10minutes,
stirringoccasionally.Addsalt,pepper,andcayenne.Cook10minutes.Addthyme,parsley,bayleaf,andgarlic.Cook15minutes,oruntilsauceisthick.Melt1
tablespoonbutterblendinflourcookuntilbrown.Addshallotsoronion,andgreenpeppersbrownslightly.Addwine,stirringconstantly,untilslightlythickened.
Addchickencoverandsimmer45minutes,oruntilchickenistender.Ifdesired,placechickenonhotcookedrice,andgarnish.Forelegance,placechicken(each
portion)onhalvedavocadopouroverthesauce.
FromAntoine'sRestaurant,NewOrleans,La.Specialpermission,RoyAlciatore,Proprietor
OldFashionedChickenPilaff
(Pilau)
Servesfour
PilafforPilauisaFrenchCreoledishofricewithfowlormeatsimilartotheSpanishPaella.
1youngchicken(fryerabout21/2lbs.)
1/2cupbutterorchickenfat
1mediumonion,chopped
1cupdicedcelery
2cupsuncookedrice
1qt.chickenbroth,about
Salt,pepper,andnutmeg
Frydisjointedchickeninbutteruntilitbeginstobrownaddonionsandcelery,andletsimmeruntilonionisdone.Addrawricestirthoroughly.Coverwithchicken
brothtastewithseasoningletcometoaboil.Closesaucepanwithtightfittinglid,andletsimmerabout1820minutesinmediumhot(350degree)oven.Pilau
shouldbemoremoistthandry.Serveinsoupbowlwithcornsticksonside.
JohnS.Cator,President,FortSumterHotel,Charleston,S.C.
Alabama"CountryCaptain"
(ChickenCurry)
Servestentotwelve
Fry2chickensweighing21/2or3lbs.each.Makeasauceasfollows:
1tablespoonbutterorbacongrease
1mediumonion,slicedthin
2No.2canstomatoes
1bellpepper,sliced
1or2clovesgarlic
1/2cupchoppedcelery
Cooktheonion,pepper,garlic,andceleryinthebutteruntilbrown,about10minutes.Addtomatoesandcook10minuteslonger.Thenadd:

Page217

1teaspoonsalt
1/2teaspoonwhitepepper(orblack)
1teaspoonthyme
1teaspooncurrypowder
1teaspoonchoppedparsley
Currants
Almonds
Cookalltogether5minuteslonger.Putthechickeninpanwithsauce.Add2tablespoonsofthepanlardthatchickenwasfriedin.Cookslowly45minutes.Ladleout
chicken.Mixthesaucewithcookedrice.Sprinklewithcurrantsandalmonds.Servericeandsauceincenterofplatterwithchickenaroundit.Useonlythebestpieces
ofchicken.
AnnePatton,from100FavoriteRecipes,Huntsville,Ala.
IndianCurry
Servestentotwelve
Thisisanoldoriginalrecipe:
1boiledchicken(about5lbs.whendressedanddrawn)
2largeonions,chopped
1stalkcelery
1largecan(1cup)mushrooms,drained
1/2teaspoonginger
11/2tablespoonscurrypowder
1/2cupflour
2qts.chickenstock
16oz.cantomatopaste
Addsaltandpeppertotaste
Raisins,peanuts
Skimgreasefromchickenstockputinironpotandfrycelery,onion,mushrooms,andgingerforfiveminutesaddcurrypowderandflour,blendingwell.Gradually
stirinchickenstockaddtomatopasteandcookuntilthickened.Addchickenwhichhasbeenremovedfromboneandcutin1inchpieces.Serveonriceandgarnish
withraisinsandpeanuts.
Mrs.JohnWilliamMcElderry,fromRecipesfromSouthernKitchens,Augusta,Ga.
ChickenBlintz
Serveseight
ChickenBlintzisanoriginalrecipecreatedbyErnestCokerathisYeOldCollegeInn.Thisisanindividualchickenpiemadeliketheoldfashioned"CrabLantern"
fruitpieandfriedindeepfat.
PieFilling
1tablespoonchoppedgreenonions
4tablespoonschickenfatorbutter

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4tablespoonsflour
2cupschickenstock
Meatfrom1/2mediumsizecookedhen,choppedfine
1teaspoonchoppedpimiento
1teaspoonLeaandPerrinssauce
1tablespoonlemonjuice
1teaspoonchoppedparsley
Salt,peppertotaste
1wineglassBurgundy
Piecrust(nottooshort)
Sautonioninthebutterorfatblendintheflourandmakeabrownroux.Addthechickenstock.Addremainingingredientsandstiralltogetheruntilitthickens.
Rollpiecrustthin,andcutincircles5inchesindiameter(cutbyoutlineofasaucer).Place1tablespoonchickenfillingincenterofpastrycirclefoldoverandcrimp
edgesasforoldfashionedfruitpies.Fryindeepfat.Servewitharichbrownsaucemadewiththechickenstockandmushrooms.Thismaybemadelikethesaucein
thepiefillingabove.AddmushroomsandwineglassofBurgundytobasicrecipe.
ErnestCoker,Proprietor,YeOldCollegeInn,Houston,Tex.
ChickenorTurkeyChowMein
Serveseighttoten
31/2cupscookedchickenorturkey,cutintobitesizepieces
Whiteturkeymeatforgarnish(cutchickenbreastintothinstrips)
21/2cupscelerystalks,cutindiagonalstrips,1/2inchinlength
1sweetgreenpepper,seeded,cutinto1/8inchstrips
2mediumsizeonions,cutdownlengthwiseinto12stripseach
1cupmushrooms,slicedthin(ordrainedcannedmushrooms)
4tablespoonsbutter
21/2cupschickenorturkeybroth
1teaspoonsalt
1/2teaspoonblackpepper
1teaspoonWorcestershiresauce
31/2tablespoonscornstarchmixedtopastewith3tablespoonscoldwater
31/2tablespoonssoysauce
1No.2canChinesemixedvegetables(orbeansprouts)
Chowmeinnoodles
Cookedriceifdesired
Extrasoysauce
First,preparethechickensetaside.
Inalargeskillet,sautthecelery,pepper,onion,andmushroomsinthebutterfor3minutes.Addthebroth,salt,pepper,andWorcestershiresauce.Bringmixturetoa
boilstirinthecornstarchmixture.Cookovermediumheat,stirringconstantly,untilthickened.Addthechickencubes,soysauce,and

Page219

vegetables.Heatthoroughly.Serveoverchowmeinnoodleswithriceassidedish.Garnishwithstripsofwhitechickenmeat.
Mrs.VanMacNair,LaJolla,Calif.
ChickenTacos
Servestwelve
Atacoisarolledtortilla(Mexicanpancake)wrappedaroundorfilledwithvariousmixturessuchaschili,Mexicanbeanswithgratedcheeseandavocadosliceson
top,chickenorbeefmixtures,andsoon.
1onion,finelychopped
2tablespoonsbutter
1cuptomatojuice
2peeledgreenpeppers,cookedforshortwhile
1cupfinelychoppedchickenorbeef,cooked
Dashthyme
Salttotaste
12tortillas,cannedorfrozen
Sauttheonionsinbutteruntilgoldenbrownaddthetomatojuice,greenpeppers(cooked),chickenorbeef,thyme,andsalt.Simmerallforafewminutes,oruntil
mixtureisnotmoist.
Placeaspoonfulofmixtureinthecenterofeachtortillarolleach,andpinwithtoothpick.Fryindeephotcookingoiluntilcrispbrown.Stacktacosonhotplatter.
Removepicks.PourGuacamole(Avocado)Sauceoverall.Serveatonce.[ForSauce,seep.20.]
FromLadyJo'sSouthernRecipes,LadyJoKirbyBeals,Texarkana,Ark.,Tex.
ChickenTerrapin
Servestwelve
ChickenTerrapinisanoldSoutherndishsimilartocreamedchicken.
1chicken(hen)
1largecanmushrooms
2cupsmilk
2largetablespoonsbutter
1largetablespoonflour
3eggyolks,beaten
Salt,redpepper,nutmeg
Mincedonion
Sherry
Mincedparsleytotaste
Breadcrumbs
Butter
Preparechickenbyboilinguntiltendercutupasforchickensalad.Simmermushroomsfor1/2hourincoveredsaucepan(inownjuice)drain,andaddmushroomsto
chicken.Boilmilkandaddittothebutterandflourcreamedtogether.Dropinquicklytheyolksofeggs.Stirconstantlyoverlowflameuntilmixturethickens.Adddry
seasonings,mincedonion,andsherrywinetotaste.

Page220

Addmincedparsley.Eitherusebakingdishorramekins.Filldishorramekinswithchickenmixturesprinklewithbreadcrumbsandbitsofbutter.Itcanthenbeset
asideuntil20minutesbeforeservingthenrunintotheoventoheatandbrown.Servesteaminghot.
Mrs.PhilipRoper,fromChristChurchCookBook,Petersburg,Va.
ChickenTetrazzini
Serveseight
ChickenTetrazziniisanexcellenttypeofchickenspaghetti.Itissometimesmadewithatomatosauce.ThisisfromanoldeasternNorthCarolinarecipeoriginatedas
abuffetdinnerentree.
16lb.hen,boiled(savestock)
Butter
1largeonion,minced
1smallgreenpepper,minced
11/2cupschoppedmushrooms,freshorB&Bcanned
3tablespoonsmincedpimiento
2tablespoonsbutter
2tablespoonsflour
1teaspoonsalt,ormore
Blackpeppertotaste
11/2cupssweetmilk
1/4cupsherry
11/2boxes(ormore)longthinspaghetti
1/2cupgratedParmesancheese
Boilchickenuntilmeatfallsfrombonessavethestock,andskimofffat.Whencool,cubechicken(whitemeatpreferred).Sautinbuttertheonion,peppers,and
mushrooms.Mixwiththecubedchickenandpimiento.Makeasauceasfollows:
Blendwiththe2tablespoonsheatedbutter,theflour,saltandpeppertotaste.Addmilkandsimmeruntilmediumthick.Addwinelast.Blendwiththechickenand
heat.Boilthespaghettiinthechickenstock,addingwaterifnecessary.Whentender,drainspaghettiandmixwiththechickenandsaucestirinthegratedcheese.
PlaceinalargegreasedcasserolesprinklegenerouslywithParmesancheesebakeina375degreeoven20to30minutes.
Mrs.RobertI.Powell,Payetteville,N.C.
ChickenPiewithCoachwheelCrust
Serveseight
4lb.chickencutfromboneafterstewinginsaltedwater
3tablespoonsflour
3tablespoonsbutter
11/2cupsmilk
11/2cupschickenbroth
2thinslicesonion
1teaspoonsalt
1tablespoonlemonjuice

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Makeagravybyblendingtheflourintobutter,andaddingmilk,stock,onion,andseasonings,andcombinewhilehotwiththebonelesschicken.Pourallintoa
casserole.Topwithcoachwheelcrustsasfollows:
11/2cupsflour
3teaspoonsbakingpowder
1/2teaspoonsalt
3tablespoonsshortening
1/2cupmilk
3pimientos,chopped
3/4cupgratedcheese
Siftdryingredientstogethermixwithshorteningandmilkthenrolloutthin.Choppimientosandgratedcheese.Spreadcheeseandpimientosovercrust.Rollup
doughlikeajellyrollandcut3/4inchesthickintolittlewheels.Placewheelsontopofchickencasserole.Bakeat400degreesabout30minutes.
Mrs.LouisE.Kulcinski,fromTheColumbiaWoman'sClubCookBook,Columbia,S.C.
ChickenorTurkeyalaKing
Servessixtoeight
2tablespoonsbutter
1/2greenpepper,choppedfine
1cupslicedmushroomcaps
2tablespoonsflour
1/2teaspoonsalt
2cupslightcream
3cupscookedchickenorturkey,cubed
1/2cupbutter,softened
3eggyolks
1teaspooneachonionjuiceandlemonjuice
1/2teaspoonpaprika
Toastorpattyshells
Heatthebutterinthetopofalargedoubleboiler(orsomepanthatmaybeplacedoverhotwaterlater),heatingitonaslow,directheat.Addthegreenpepperand
mushroomsandcookforabout3minutes.Stirinflourandsaltandcookuntilmixtureisfrothy.Graduallystirinthecreamcook,stirringconstantly,untilsauce
thickens.Removefromdirectheatandsetoverhotwater.Addthechickenandstir.Coverthepanandletstanduntilmixturebecomeshot,butdonotboil.
Creamthebutterinamixingbowl,andbeatintheeggyolks,onionjuice,lemonjuice,andpaprika.Stirthismixtureintothehotchickenandcontinuestirringuntilthe
saucethickensalittle.Servehotovertoastorinpattyshells.
Mrs.WilliamAllison,Statesville,N.C.
Hardimont''CreemChicken"
Serveseighteen
ForyearsacookfortheBiggsfamilykeptalittlecopybookinwhichsherecordedherownoriginal"receipts."Inthisfaded,yellowedbookwefound

Page222

manyricholddishes.AmongthemisthisrecipeforCreamChicken.AvariantofthisdishisChickenenCoquilles(seerecipe).
"7cupchicken,21/2quortcreem.Makecreemdressing1tablespoontoeachcup,3poundmushroomes,21/2cupcelery,1greenpepper,1tablespoonsaltin
creemdressing.1stickbutterincreemdressing,1stickinmushroomes."
AboutChickenShortcake
OldfashionedChickenShortcakeismadeinseveralways.Afavoritemethodistouserichcreamedchickenwithmushroomsandtoplacealayerof
chickenbetweenflakypiecrustsandpilemorechickenontop.Thisisslicedinwedgesandservedlikecake,oritmaybeservedinlittlepattyshells
coveredwithtinyroundsofcruststofitthetopsoftheshells.
Asecondshortcake,andperhapstheearliestmethod,istoserveeithercreamedchicken,orchicken(orturkey)hash,betweensquaresofcornbreadwhich
havebeencutthroughlikeahotbiscuit.Thechickenmixtureisservedbetweenandontopofthecornbread.Leftoverchickenandgravy,turkeyand
gravy,oranymeatcreamedmixtureorhashmakesatemptingshortcake.
CreamChickenSherryenCoquilles
Servestentotwelve
10to12largeoysterorclamshells
Choppedmeatfrom5lb.cookedhen
Sherry
2tablespoonsbutter
2tablespoonsflour
11/4cupslightcream
2tablespoonschoppedparsley
1/8teaspoonredpepper
1teaspoononionjuice
1cupfreshslicedmushrooms,orcanneddrainedsautedin1tablespoonbutter
2cupsbutteredbreadcrumbs
Rinseanddrytheshells.Pickthemeatfromcookedchickenandcutinsmalldice.Placethechickeninabowlandcoverwithsherry.Letset1hour,anddrainoffthe
wine.Meltthebutterinaskillet,andstirintheflourtomakeapaste.Slowlyaddthecream,stirringconstantly.Addparsley,redpepper,andonionjuice.Cook,
stirringuntilthesaucethickens.Addthesautedmushroomsanddicedchicken.Letmixturecoolchillit.Filltheshellswiththechilledmixtureandsprinklewithbread
crumbs.Bakeina350degreeovenuntilchickenishotandcrumbsbrowned.
Mrs.StuartPapperson,Vicksburg,Miss.

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GeorgiaBarbecueChicken
Servestwotofour
Havebroilingchickencutintwo(splitdownbackandthroughbreast).Placeinalargeroastingpanhavebarbecuesaucemadepour1/2sauceonnow,andbakein
aslowoven(300to325degrees)foratleast1hourlongerwillnothurt.Keepbastingandturningchickenduringcookingperiod.
Sauce
1/4cupvinegar
1/2cupwater
2tablespoonsbrownsugar
1tablespoonpreparedmustard
11/2teaspoonssalt
1/2teaspoonblackpepper
1/4teaspooncayennepepper
Juice1lemon
1largeonion,sliced
1/4cupbutter
1/2cupcatchup
2tablespoonsWorcestershiresauce
11/2teaspoonsLiquidSmoke
Mixfirst10ingredientsbringtoaboilandboil20minutes,uncovered.Addcatchup,Worcestershire,andLiquidSmoke.Useasdirectedabove.[Thisisanexcellent
saucetobasteanyfowlormeattryitonhamburgers.M.B.]
Mrs.R.T.Grinalds,Macon,Ga.
ChickenandOysterCroquettes
Sixteenlargecroquettes
2largebroilersizechickens,about3lbs.each,cooked,choppedfine
1qt.oysters,cookedinownjuice,Choppedfine
2tablespoonsbutter
2tablespoonsflour
1cupchickenbroth
1tablespoonmincedparsley
1/8teaspoonmace
1teaspoononionjuice
Saltandpeppertotaste
1egg,slightlybeaten
Crackercrumbs
Fatforfrying
Cubeorchopthechickenfine.Boiltheoystersovermediumheatjustuntiltheedgescurldrainchopoystersfine.Meltthebutterinaskilletstirintheflouraddthe
brothandseasoningsstirandcookoverlowheatuntilthesauceisthick.Combinetheoystersandchickenstirthesauceintotheoystersandchicken.Chillthe
mixtureuntilstiff.Formintoconesoranyshapecroquettes,usingabout1cuptomake2croquettes(smalleronesmaybemadeforanhorsd'oeuvre).Dipintobeaten
eggandrollincrackercrumbs.Fryinthebasketofa

Page224

deepfryingpanin375degreefatuntilgoldenbrownonallsidesdrainandservehot.
Ifdesired,servewithLemonSauceforNormandyFarmChickenBarbararecipe,p.204.Furnishtoothpicksifcroquettesareservedasanhorsd'oeuvre.
ByBridget,afamousSavannahcook,fromCoastalCookery,St.SimonsIsland,Ga.
ChickenCroquettes
Servestwelvetofourteen
1henboiled,meatputthroughgrinder
Drymustard,salt,andcayennetotaste
1heapingtablespoonbutter
Smallpieceonion
1tablespoonflour
1cupchickenstock
2eggyolks
Sherry
2eggwhites,unbeaten
Crackercrumbs
Putthetenderboiledchickenthroughmeatgrinderseasontotastewithdrymustard,salt,andcayennepepper.Putintosaucepanthebutter,onion,andflour.Mix
untilsmooth.Removeonionaddchickenstockandthechicken.Whenhot,addyolksof2eggscookuntilstiff.Chill.Whencold,addsherrytotaste.Makeinto
croquettesrollinunbeateneggwhitesandthenincrackercrumbs,andfryindeepfat.
Mrs.L.R.Watts,fromTheGuildCookBook,Portsmouth,Va.
VARIATION:Forchickencroquettes,themeatmaybechoppedfineratherthanground.TryservingwithLemonSaucefromNormandyFarmChickenBarbararecipe
(seep.204).
LongIslandDucklingwithOrangeSauce
Servesfour
41/2to5lb.duckling
Saltandpepper
Juiceof1lemon
2stalkscelerywithleaves,brokenintosections
1smallonion,cutintoquarters
1/2smallredapple
11/2cupswhitewineorvermouth
Orangesauce(seerecipe)
Chopoffthewingtipsofduckwashanddrywithtowels.Rubinsideandoutwithsalt,pepper,andlemonjuice.Placecelery,onion,andappleincavity.Placethe
duck,breastsideup,onarackinaroastingpan.Roastat325degreesfor35minutes.Pouroutexcessfatandpourthewineovertheduck.Continueroasting,
allowing20minutesperpound(fromtimeduckwasplacedinoven),

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oruntilthelegsmoveeasilyupanddown.Removeducktoaplatterandkeepinawarmoven.Makethesauceasfollows:
Sauce
1cupchickenstockorbouillon
Juiceof3largeorangesand1lemon
Sliveredrindof1orange
3tablespoonscognacorcuraao
2tablespoonsbrownsugar
1tablespoonwinevinegar
Orangesections,optional
Skimexcessfatfromroastingpansetoverdirectlowheat.Stirinchickenstockorbouillon,scrapingbrownbitsfromthepanintothesauce.Addthefruitjuicesand
rindandthecognacorcuraao.Inasmallsaucepan,meltthebrownsugarandstirinthewinevinegar.Addtothesauce.Stirwellandsimmerforabout12minutes.
Carvetheduckpourthehotsauceovereachserving.Garnishtheplatterwithorangesectionsifdesired.
Mrs.WalterWeese,fromCampusCookery,Memphis,Tenn.
BreastofGuineaHenwithBingCherrySauce
Servestwo
Separatethebreastmeatfromaguineahen,andsauteinbutterfor10minutes.Servewithsaucemadeasfollows:
Sauce
1cupreducedchickenstock
1heapingtablespooncurrantjelly
11/2ozs.portwine
Bingcherries
Pourthefirstthreeingredientsintopaninwhichguineameatwascookedandletsimmerfor5minutes.Addpittedblackbingcherries,andpouroverbreastofhen
beforeserving.Servewithwildrice.
CharlesF.Herman,Proprietor,TheGrayFoxRestaurant,Pinehurst,N.C.
BarbecueGuineaHen
Serveseighttoten
2youngguineahens
3tablespoonsbutter
1cupvinegar
1teaspoonWorcestershiresauce

Page226

1teaspoonAccent
Salt,pepper,cayennetotaste
1/4teaspoondrymustard
1garlicclove,optional
Hotwater
Disjointguineaasforfryingchickensautuntillightbrowninbutter.Pouroffpartoffat.Addthevinegarandallseasoningsthenpourinenoughhotwatertojust
coverguineasimmerontopofstoveinheavypanuntilliquidhasalmostevaporated.Placecoveronpanandletguineasteamuntilliquidisentirelygone.Servehot
withdesiredbarbecuesauce.Wildriceistheusualaccompaniment.
Mrs.CharlesMasonCrowson,Columbia,S.C.
PoultryStuffings
PecanTurkeyStuffing
Thisisafamousandfabulousturkeystuffing."In1672aHenryHughesandsomeotherssurrenderedlandsothatthetownofCharlestonmightbebuilt.Perhapsthere
issomeesotericconnectionbetweenthatandthefactthatMr.EdwardHugheshasthemostspaciousgardenandhouseinthecitylimitstoday.Distinguishedguests
gobacktoNewYorkandParisandLondonboastingtotheirfriendsaboutthepressedturkeyandpecanofwhichtheypartookinMr.Hughes'house.Forthisis
morethanamerefood:itisaconfection.Mr.Hughesallowedustocopytherecipefromhismother'soldnotebook.
"Totherecipewasappendedanotewhichread,'Themostdeliciousstuffingthathaseverbeenmade.AchoiceoldCharlestonrecipe.'Weseenoreasontodispute
thisproclamation.Thisstuffingisespeciallygoodforbonedturkey,andis,ofcourse,onlyforthegreatestofstateoccasions."
1turkeyliver
12slicestoastedbread
3tablespoonslard
1/4cupbutter
1teaspoonsalt
1teaspoonblackpepper
1teaspoonceleryseed,crushed
1teaspoondriedNabobthyme
1tablespoonparsley,choppedfine
1/2nutmeggrated
Boilingwater
6hardcookedeggs
1/4teaspoongroundmace
2cupssaltedpecans,chopped
1canmushrooms,choppedfine
1/2cupsherry
1largeonion
1tablespoonlard
"Boiltheliverthedaybeforethestuffingismade.Rollthetoastedbreadonabiscuitboard,thensiftthroughacolanderintoalargebowl,andaddthebutter,lard,salt,
blackpepper,celeryseed,thyme,parsley,andgratednutmeg.

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Pourinalittleboilingwaterandmixthoroughlybyhand.Addthewhitesofthehardcookedeggs,riced,andtheyolksrubbedsmoothwiththemace.Thenaddthe
saltedpecans,mushrooms,andsherry.Mixtogetherthoroughly.
"Puttheonion,grated,orfinelyminced,intoafryingpanwiththelard.Whenveryhot,addthepowderedliverandfryuntilbrown.Allowtocoolandthenmix
thoroughlywiththeotheringredients.Stufftheturkey,havingfirstrubbeditwithsaltandpepperbothinsideandout."Willstuffan18to20lb.turkey.
EdwardH.Hughes,from200YearsofCharlestonCooking,byBlancheS.Rhett,LettieGay,andHelenWoodward
OysterStuffing
6tablespoonsbutter
4mediumsizeonions
1cupfinelychoppedcelery
5cupstoastedbreadcrumbs,coarselycrumbled,orsmallcroutons
1/2cupturkeybroth,consommorbouillon
1/2teaspoonrubbedsageorpoultryseasoning
1/4cupchoppedparsley
1/4teaspoonthyme
1tablespoonWorcestershiresauce
1/2teaspooneachofsaltandpepper
1/4teaspoondrymustard
1pt.stewingoysters,cutintoquarters
Heatthebutterinalargeskilletsauttheonionsandceleryinthebutteruntiltransparent.Stirinthecrumbs,broth,andalloftheseasonings.Stirintheoysters.Stuff
theturkeyandtrussthebird.Roastasdirected.
Thisoysterstuffingmaybebakedinabakingdishandservedasasidedish.Bakeina350degreeovenfor25to30minutes.Whiledressingiscookingpouroverit
1/2cupofturkeygravy,oranadditional1/2cupbroth.Thedressingshouldnotbetoodryifbaked.Willstuffa14to16lb.turkey.
NOTE:Ifturkeyistobekeptseveraldaysinrefrigerator,thestuffingshouldberemoved.Donotfreezedressinginturkey.
PotatoandPeanutStuffingforGoose
Threeandonehalfcaps
2cupshotmashedpotatoes
1cupbreadcrumbs
1/2teaspoonpepper
1/2teaspoonsalt
1teaspoonsage
4tablespoonsmeltedbutter
2tablespoonsonionjuice
1cupgroundpeanuts
Mixinordergiven.Stuffbird.

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SouthernOnionDressing
Aboutthreecups
Thisisdryandlight.
3tablespoonsmeltedbutter,orpartbutterpartbacondrippings
1largeonion,peeled,minced
1cupmincedcelery
2cupscrumbled,drycornbread
5sliceslightbread,toasted,grated
1pinchthyme
1pinchpowderedpoultryseasoning
2hardboiledeggs,chopped(optional)
1teaspoonWorcestershiresauce
1/2cupchickenorotherstock
Meltbutterinheavypanaddmincedonionandcelerysautuntiltender.AddalldryingredientsandWorcestershiresauceandstiruntilthoroughlyblended.Add
stock.Mixlightlyandstuffbird.
Ifamorehighlyseasoneddressingisdesired,addsage.Ifdressingistobemadeintocakes,add1beateneggtomixture.Formintolittlepatties,andbakelikebread
untilgoldenbrown.
Mrs.CramerR.Barksdale,Memphis,Tenn.
RaisinStuffingforTurkey
Takeonepoundoffreshlymincedbeef,asmallonion,alittleparsleyandthyme,onepoundofseededraisins,andatablespoonfulofbutter.Mixtheseandcookfor
abouttenminutes.Grateandaddsomestalebread,orpreferablycrackers,andwithabeateneggbindthemixture.Tokeepitmoist,addtwotablespoonfulsofany
goodtablesaucesaltandpeppertotaste.Willstuffa16to18lb.turkey.
FromTheGalvestonSouvenirCookBook,Galveston,Tex.

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9
Game
RoastMallard
Servessix
1mallardduckabout3lbs.
1/2teaspoonsalt
1/4teaspoonpepper
2tablespoonspoultryseasoning
1smallpeeledapple,quartered
1smallonion,peeled,quartered
1stalkcelery
1tablespoonbutter
1/2cuphotwater
1tablespoonvinegar
Mushrooms,optional
Sherry,optional
Prepareduckasanyfowl.Rubinsideandoutwithsalt,pepper,andpoultryseasoning.Placeapple,onion,andceleryinsideofduck.Putintoheavyroaster,breast
down.Meltbutterinhotwateraddvinegarandpouroverduck.Coverandplaceina425degreeovenfor20minutes.Reduceheatto300degreesandcookuntil
tender,about2hours.Seasongravyhighly.Mushroomsandsherrymaybeadded.
Mrs.TadA.Bowdoin,fromTheColumbiaWoman'sClubCookBook,Columbia,S.C.
RemingtonFarmsRoastedWildDuck
OntheEasternShoreofMaryland(Chestertown),theRemingtonArmsCompanyoperatesawildlifecenter.Herethechef,KelsorSmith,"maycookasmanywild
ducksayearasanyoneinthecountry,"saysClarkWebster,managerofthecenter.BelowisChefSmith'srecipeforwildduck.
Mr.Smithsays:"Theducksshouldbeproperlyandrapidlydressedinthefield.Delayedorimproperdressingcandefinitelyspoilapotentialfeast."Theducksmaybe
frozenandthawedjustbeforeserving.Allow1duckperserving.Foreachduck:
1tablespoonsherry
1/2teaspooneachcelerysalt,currypowder,andblackpepper1teaspoonsalt
1smallonion
1celerystalk
Water
Stuffing(optional)

Page230

Placeducksbreastupinroastingpan.Sprinklewithsherryandseasonwithcelerysalt,currypowder,blackpepper,andsalt.Letduckssitinpantomarinatefor30
minutesto1hour.Choponionandcelerystalkandplaceinpan.Add1/4to1/2inchwater.Bakeabout20minutesina500degreeovenuntilbreastisbrown.Turn
andbakeuntilbackisbrown.Coverthepanandcook1hourlongerat300degrees.Totalcookingtimeisabout2hours.Ifducksaretobestuffed,useanyfavorite
poultrystuffingrecipe.
ContributedbyCharlieHarville,WGHPTV,HighPoint,N.C.
RoastedWildDucksinWineMarinade
Servesthree
3largewildducks(11/2lbs.each)
Saltandblackpepper
1/2cuplemonjuice
Redportwine
1bayleaf
8wholecloves
1mediumonion,chopped
1carrot,diced
1stalkcelery,cutintosections
Baconslices
Washanddrytheducks.Sprinkletheminsideandoutwithsalt,pepper,andlemonjuice.Puttheducksinadeepbowl.Pouroverwinetocover.Addtheremaining
ingredientsexceptthebacon.Placebowlinrefrigeratorandmarinatetheducks24hours.
Removeducksfromthemarinade,reservingthemarinade.Trussthebirdsandplacethem,breastup,onarackinaroastingpan.Coverthebreastswithslicesof
bacon.Preheatovento450degrees.Roasttheducksforabout40minutesformediumdone,and60minutesforwelldone,bastingthemoftenwiththemarinade.
Splittheducksandservethemwithasaucemadefromthemarinade,oranyducksauce.
MarinadeSauce
11/2cupsofstrainedmarinade
1tablespoonmincedonion
3tablespoonsmincedcelery
2/3cuporangejuice
1tablespoonlemonjuice
11/2tablespoonsflour
1cupchickenbouillon
Saltandpeppertotaste
Inaskilletsimmerthefirst5ingredientsuntilreducedtoabouthalforiginalvolume.Drain.Blendtheflourwiththebouillon.Stirtheflourmixtureintothesauceadd
saltandpeppertotaste.Simmeruntilsaucethickens.Makesabout11/2cups.Servesauceovertheducks.
R.D.Lea,ChesterfieldCount,Va.

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SevenMinuteCanvasbackDuck
Servesone
E.K.Jaquith,apioneerairmailpilot,oftenflewtheSoutherncoastalroute,huntingofftheNorthCarolinacoast,whenpossible,forduckandotherwildgame.Heis
anepicureandastaunchbelieverintherarecookedduck.His''stove"wasoftenabedofhotcoals,abeachfire,oracanofSterno.Hereishissimplerecipefor"7
MinuteDuck."
Pickduckdrysplitdownbackcleanandrinse.Rubinsideandoutwithdrycloth.Seasonwithsaltandpepperrubinbutter,bacongrease,orsaladoil.Placeover
hotflameandbroil7minutes,dividingcookingtimeforeachside.Whendone,thebirdshouldberareandtender.Serveatonce,pipinghot.
E.K.Jaquith,Greenville,Conn.
WildDuckinOrangeWine
Servestwo
Cutthebreastoffandcutupremainderofduckasyouwouldachickenforfrying.Salt,pepper,andthenrollinflour.FryinpartCriscoandpartbutteruntilbrown.
Pouroffgrease.Putduckinacoveredsaucepanandcoverwithorangewine.Cookoveraveryslowfireuntiltender.Morewinemustbeaddedfromtimetotimeas
itevaporatesquickly.
Mrs.NolanS.Dougherty,fromBonAppetit!,BatonRouge,La.
MarshHen
Marshhensareachoiceanddelectablegamebird,aboutthesizeofabroilingchicken.Theyarefoundinthemarshesalongthecoastandarehuntedinthefall.These
birdsarenotpickedbutareskinned.Cutthelegsoffatthefirstjointwherethefeathersbegin.Withfingerscarefullypulltheskinbacktothebody.Splitbetweenthe
legs,justcuttingthroughtheoutsideskin.Thenpeelalltheskinoff,cuttingoffatwingjointsandhead.Splitdownthebackandclean,savinggiblets.Washvery
thoroughlyandplaceinrefrigerator.
Opinionvariesaboutsoakingthesebirdsbeforecooking.Itisgenerallybelievedthattheyarebettersimplykeptiniceboxadayortwo,seasonedandcookedinyour
favoritemanner.Theyhaveadelicategameflavorwhichsoakinginsaltwaterdestroys.Allow1birdperperson.
FromCoastalCookery,St.SimonsIsland,Ga.

Page232

Mrs.Dingle'sMarshHen
ThefriedmarshhenatTipTopInnhasadistinctiveflavorandisfrequentlydemandedbyMrs.Dingle'sguests.Redwineaddedtothemarinadeispartofthesecret.
Washthemarshhen,andcutinhalf(orservewholeifyouprefer).Soakinalittlesaltwatertowhich1/2cupofredwinehasbeenadded.Diptheheninflourandfry
inmediumhotfatuntilgoldenbrown.Servehot.
Mrs.R.S.Dingle,TipTopInn,PawleysIsland,S.C.
"Cash's"MarshHens
"Cash"isDr.A.J.Kilpatrick'scook.
Firstskinthemarshhens.Soakinsaltwaterwithredpepperforabout1or2hours.Drainandwashoff.Saltandpepperandflourlikechicken,andfryuntiltwo
thirdsdone.Makeabigpanofgravyandletsimmerwithbutterfor1houroruntiltender.
"Cash"Kilpatrick,fromRecipesfromSouthernKitchens,Augusta,Ga.
GoosewithAppleandRaisinStuffing
Preparea10poundgooseforcooking.Stuffandarrangeonrackwithoutanyaddedwater.Roastwithoutbasting,at500degreesfor15minutes,thenat350
degreesforremainderoftime,allowing20minutesperpoundbasedonweightbeforestuffing.
Stuffing
1cupfinelymincedonion
3cupsdicedapples
7cupssoftbreadcrumbs
1cupseededraisins
11/2teaspoonssalt
1/4teaspoonpepper
1/4cupgranulatedsugar
3/4cupmeltedbutterormargarine
Combinetheaboveingredientsstuffgoose,androast.
FromOrderoftheEasternStarCookBook,TallulahChapterNo.16,Spartanburg,S.C.

Page233

StuffingsforQuailorGameBirds
WildRiceStuffing
1/2cuprawwildrice
1qt.boilingwater,saltandpepper
1/2lb.freshmushrooms,sautedinbutterormargarine
1/2teaspoonsage,pinchofthyme
1eggyolk,beaten
1tablespoonmeltedfat
Boilriceinboilingwateruntiltender,about25minutesdrainandrinseseasonandaddremainingingredients.Stuffbirdsandroastasforchicken.Willfillsixtoeight
quail.
BrownRiceStuffingforQuail
Quailgiblets
1cupbrownrice
1teaspoonsalt
4cupsboilingwater
3tablespoonscookingoil
2tablespoonschoppedonion
1tablespoonchoppedgreenpepper
Saltandpeppertotaste
Washgibletsrinserice.Cookgibletsinsaltedboilingwaterforabout25minutes.Removegibletssavethebroththeywerecookedin.Chopgibletsintosmallpieces.
Cookriceuntiltenderinthebrothdrain.Fryonionandpepperintheoil.Addriceandcookedgiblets.Tasteforseasoningaddsaltandpeppertotaste.Stuffbirds
andbakeuntiltender(about2hoursin350degreesoven).Willfill6to8quail.
S.G.Kimbrough,Miami,Fla.
RoastedRockCornishHenswithGibletSauce
Servestwogenerously
RockCornishhensusuallycomefrozenwithpackagedirectionsforplainroasting.Theymaybestuffedaspreferred.
2RockCornishhens,withgiblets
11/2cuproswine
2cupscooked,seasonedwildrice,orpoultrystuffing(optional)orceleryandonion
1teaspoonsalt
1/2teaspoonpoultryseasoning
Blackpepper
1/2teaspoongroundginger
5tablespoonsmeltedbutter
1/4cupchickenstock
Gibletsauce(seerecipe)

Page234

Thawthehensincoldwaterdrainremovethegiblets.Placeallinabowlandpourthewineover.Marinatefor2hours,turningthehensoften.Drain.Reservethe
winemarinade.Cookthewildriceaccordingtopackagedirectionsandseason,ormakepoultrydressing(seerecipe).Ifriceordressingisnotused,placeinsideeach
hen1stalkofcelery,brokenintosections,and1/2ofamediumsizeonion.Mixtheseasoningsandrubthehensinsideandout(beforestuffingthem).Placethehens
inaheavyroasterwithcoverpouroverthem1/3ofthebutteradd1/4cupchickenstockorwater.Coverthevesselandroastat350degreesfor1hour.Afterhens
havecookedfor30minutes,removethecoverbastethehensoftenwiththeremainingbutter.Continuecookinguncoveredforremainingtime.Meanwhile,makethe
gibletsauce:
GibletSauce
Gibletsfromhens
Water
1smallonion,chopped
1stalkcelerycutintosections
1tablespoonWorcestershiresauce
1/2teaspoondriedrosemary
Winemarinade,extrawinetomake2cups
3tablespoonspandrippings
3tablespoonsflour
Saltandpeppertotaste
Placethegibletsinasmallsaucepanadd3cupsofcoldwater,theonion,celery,andseasonings.Coverandboilslowlyuntilthemeatistender.Removethelivers
after10minutesandreserve.Ifpangetstoodry,addalittlemorewater.Whengibletsaretender,choptheliversandgizzards,andshredmeatfromneckbones
returntosaucepan.
Removeroastedhensfromroastingpanandkeepthemwarmonaheatedplatter.Reserve3tablespoonsofthepandrippingsintheroastingpan.Placetheroasting
panontopofthestoveandstirin3tablespoonsflour.Cookovermediumheatuntilflourmixturebubbles.Pourinthegibletsandbroth(ifany).Addenoughwineto
themarinadetomake2cups.Stirintotheroastingpan.Cookslowly,stirringconstantlyuntilthesauceismediumthick.Seasonwithsaltandpepper.Serveinasauce
boatwiththehens.
DovesItalienne
Servesfour
4doves(1perperson),dressed
Garlicsalt,blackpepper,flour
14cupsaladoil,orbutter
18oz.cantomatosauce
1/2cupbeer
4mediumonions,sliced
1/4teaspooncrushedoregano
3tablespoonschoppedparsley

Page235

Sprinklethedovesinsideandoutwithgarlicsalt,pepper,andflour.Heatthesaladoilinaskilletbrownthedovesonallsidesintheoil.Addallingredientsexcept
parsley.Bringtoaboil.Coverthepanandreduceheattosimmer.Simmerforabout45minutes,oruntilbirdsaretender.Justbeforeserving,stirintheparsley.Serve
withspaghettitossedwithParmesancheese,Italianbread,ale,orbeer.
CharlieHarville,WGHPTV,HigbPoint,N.C.
RoastPheasantwithMadeiraSauce
Servestwo
21/2to3lb.pheasant,dressed
Salt
Blackpepper
3thinsliceslemon
1stalkcelery,cutintothirds
4to5thinslicesfatsaltporkmeat
4tablespoonsmeltedbutter,extrabutterifnecessaryforbasting
Thincleancloth
MadeiraSauce,orCurrantJellySauce(see"Sauces,"p.447)
Rinseanddrythepheasantrubitinsideandoutwithsaltandpepper.Placethelemonslicesandceleryincavityofthebird.Trussthebirdbytyingitwithheavy
string.Coverthebreastwiththeporkmeatslices.Cutapieceofthincloth(cheeseclothorsomethingsimilar)largeenoughtocompletelycoverthebird.Dipthecloth
inthemeltedbutterandspreaditoverthepheasant.Placeonarackinashallowbakingpan.Preheatovento350degreesandbakethepheasantforaround30
minutesperpound,oruntilthelegsofbirdaretenderandsofttothetouch.Basteevery20minuteswithmeltedbutter.Removethepheasanttoawarmplatterand
makethesauceintheroastingpan.Servethesaucehotwiththecarvedbird.
Servewildriceasasidedish.
PheasantSouvaroff
(withWildRiceStuffing)
Servestwo
IfIhavestrayedacrosstheMasonDixonlinetobringyouthisfamous(muchcopied)recipe,itisbecausePheasantSouvaroffissuchawonderfultreat,andbecause
LouisPloneis,thechefatJackandCharlie's'TwentyOne"club,believesthatanyhousewifecanmakeit.Hisadviceforcookinganygamebirdis"plentyoffat,plenty
ofheat."
1pheasant
1slicethinbacon
Buttertofrypheasantin
Stuffing

Page236

Makeastuffingof1cupcookedwildrice,gooselivers,and2headsofdicedtruffles,wellseasoned.Insertthisstuffinginthebird.
Putsomebutterorfatinapanandcookthebirdoverahotfireuntilitisgoldenbrown.Whenbrowned,placebirdinacasserole(withcover)addtobird:
1oz.goodport
1/2cupfinelychoppedtruffles
1/4clovejuniper
Putcoveroncasseroleandsealitwithabandofdough.Putintoa350to375degreeovenandcookfor40minutes.Covershouldnotberemoveduntilreadyto
serve.Peelofflikedough.
JackandCharlie's"TwentyOne,"NewYorkCity.SpecialpermissionbyH.J.Berns
PheasantwithWildRiceorYellowHominy
Serveseight
Dress2pheasants.Splitdownbackandquarter.Inaheavypanontopofstove,melt2tablespoonsofbutter.Sautquarteredpheasantsinbutteruntilgoldenbrown.
Seasontotastewithsaltandpepperadd1cupofsauternewine,coverpanandletpheasantslowlysimmerinwineuntiltender,turningoften.Serveeachquarteron
butteredtoastwithbutteredwildriceasaccompaniment,orserveforbreakfastwithyellowhominygrits.
Mrs.W.H.May,Jr.,Willeli,Burlington,N.C.
Mrs.StonewallJackson'sStuffedPartridges
AftertheCivilWar,Mrs.ThomasJ.(Stonewall)JacksoncametoliveinCharlotte,N.C.ThisrecipeiscontributedbyMrs.Jackson'sgranddaughter.
Partridges
Baconinstrips
Apinchofsalt
Apinchofpepper
Butter
Selectfirm,plumpbirds,allowing1partridgeperperson.Donotsplitanddrawthemdowntheback,butdrawthem,stuffthem,andbaketheminamoderateoven
asyouwouldahen.Layastripofbaconacrossthebreastofeach.Seasonwithsalt,pepper,andlumpsofbutter.Bastefrequently.Servewithsmalltrianglesoftoast
whichhavebeenbutteredoneachside.[Useanystuffingasforquail.M.B.]
Mrs.RandolphPreston,Washington,D.C.,fromOldNorthStateCookBook,Charlotte,N.C.

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RoastQuailwithBrazilNutStuffing
Servesfourtosix
4to6quail(1perperson)
Softenedbutterandsalt
2cupsbreadcubesorcrumbs
1smallonion,cutfine
1/2cupcelery,thinlysliced
1/2cupBrazilnuts,choppedorground
2tablespooonsbutterorothershortening
1/2teaspoondoubleactionbakingpowder
Boilingwatertomoisten
Saltandpeppertotaste
Rubinsideandoutofquailwithbuttersprinklewithsalt.Mixremainingingredients,usingjustenoughwatertomoisten.Fillbirdswithstuffingandbakefor2hoursin
350degreeoven,oruntiltender.(Coverpanuntilbirdsarealmostdone,thenremovecovertobrown.Alittlewatershouldbeaddedtopanwhenbirdsareplacedin
oven,andadditionalwateraddediftoodry.Servepandrippingsoverbirds.)
S.G.Kimbrough,Miami,Fla.
QuailswithGreenGrapes
Servesfour
4quails,dressedSalt,pepper,flour
1/3cupbutter
1/2cupwater
6smallmushrooms,sliced
1/2cupseedlessgreengrapes
2tablespoonschoppedhazelnuts,orpecans
1tablespoonlemonjuice
4slicesbutteredtoast
Sprinklethequailsinsideandoutwithsaltandpepper.Heatthebutterinaskillet,andbrownthebirdsonallsidesinthebutter.Addthewaterandmushrooms.Cover
andcookoverlowheatuntilthebirdsareforktender15minutesorlonger.Ifnecessary,addextrahotwatertokeeppanfrombecomingdry.Addthegrapesand
cook3minuteslonger.Stirinthenutsandlemonjuice.Servethebirdsonthetoastwiththepansaucepouredoverthem.
Servewithwildrice,wholebakedtomatoes,etc.
CharlieHarville,WGHPTV,HighPoint,N.C.
BarbequeQuail
Servessixtoeight
6to8quail
Deepfat
2cupstomatojuice
1cupvinegar

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1/2lb.butter
1clovegarlicor1onion
Redpepper
Blackpepper
Salt
1/2teaspoondrymustard
Worcestershiresauce
Splitbirdsdownback,andbrownindeepfat.Pouroffallfatandpourthefollowingsauceoverthem.Cookslowlyforabout2hours,bastingfrequentlywiththe
sauce:
Heattomatojuiceslowly,addingvinegarasitheats.Thenaddbutter.Chopacloveofgarlicintothisandstir.Addliberalamountsofredpepper,blackpepper,salt,
andWorcestershiresaucetotaste.Adddrymustard.[Pheasantmaybebarbecuedbythisrecipe.M.B.]
Mrs.CharlesHollis,Bennettsville,S.C.,fromThePeeDeePepperPot,Darlington,S.C.
PottedSquabChickenonWildRice,PlantationStyle
Servesfour
4freshlykilledsquabchickens,weighing3/4to1lb.each
1cupredwine
1cupsherry
2bayleaves
1smallbunchsoupgreens,cutinsmallpieces
Fewblackpeppercorns
Salt
Flour
1cuphotstockorwater
1/2lb.wildrice
Butter
Salt
1tablespooncranberryjelly
Splitsquabchickensinbackandremovebreastbonemarinateovernightinthenextsixingredients.Strainoffthemarinade(save),andletchickendry.
Dipdriedsquabchickeninflour,andsautuntilwellbrowned.Addsoupgreens(celerytops,parsley,etc.)fromstrainedmarinadeletbrown.Add1tablespoonflour
andblendtomakeroux.Scaldwithhotstockorwaterandletsimmerslowlyunderfittinglight(overslowheat).Whenchickenisalmostdone,addwinemarinadeto
itandfinishchicken.
Waterboilriceseasonwithfreshbutterandsalt,andplaceincasserolewithchickenontop.Beforestraininggravy,addcranberryjellyandletmeltthenstrainover
chickenandrice,andservepipinghot.
JohnS.Cator,President,FortSumterHotel,Charleston,S.C.

Page239

RoyaleSquab
Servestwelve
12plumpsquabs
1/2teaspoonsaltpersquab
1/8teaspoonpepperpersquab
Mushroomstuffing
Softenedbutter
3/4cuphotbouillon
1cupvermouth
1/2cupbutter,melted
Parsleyandcarrotcurlsforgarnish
Seasonsquabs,insideandout,withsaltandpepperfillwithmushroomstuffing.Trussandrubwellwithsoftenedbutter.Placeinashallowpanandroastfor15
minutesina400degreeoven.Reduceheatto300degrees.Combinehotbouillon,vermouth,andbutter.Basteevery20minuteswiththismixture.Roastonehouror
untiltender.Garnishwithparsleyandcarrotcurls.
MushroomStuffing
1mediumonion,chopped
1/2cupbutter
1/2lb.mushrooms,ground
10slicestoastedbread,cubed
1cupchoppedcelery
2tablespoonschoppedparsley
1/2teaspoonpoultryseasoning
1teaspoonsalt
1/4teaspoonpepper
Sautonioninthebutteruntiljustgoldenaddmushroomsandcook(overmediumheat)5minutes.Tossremainingingredientswiththeonionsandmushrooms.Useas
stuffing.Donotpackthisdressinginthesquabstightlybecauseitswells.
NOTE:Thisrecipemaybecuttofewersquabsifdesired.
Mr.andMrs.TalmageScroggs,Managers,AlamanceCountryClub,Burlington,N.C.
StuffedSquabwithCurrantJelly
Servesfour
Select4youngtendersquabs,dressforbaking.Fillwiththefollowingstuffingandservewithcurrantjellysauce.

Page240

Stuffing
3cupswildrice,cooked(seericerecipe)
Boiledmashedliversofsquabs
1teaspoonfinelymincedonionorchives
1tablespoonmincedcelery
1teaspoonmincedparsley
1tablespoonmincedcookedbacon
1/2cupfinelychoppedsautedmushrooms
Chickenstockorbrothtomoisten
Meltedbutterandhotwater
3tablespoonscurrantjelly
Mixalldryingredientsmoistenwithjustenoughstocktoformlightfluffymixture.Stuffbirdsandsewortruss.Placeinheavybakingdishandbakeat450degrees
untilbirdsarebrowned.Thenreduceheatto325degrees.Bastefrequentlywithmeltedbutterandhotwatertothinbutterslightly.Thenadd3tablespoonsofcurrant
jellytothepangravyandcontinuebastinguntilsquabsaretender.Servewiththecurrantsaucepangravy.Ifdesireduseanypoultrystuffinginbirds.(Cookingtime
35to45minutes.)
Mrs.FrederickS.Dixon,Fayetteville,N.C.
VARIANT:Dressingfor4squabs:
1cupchoppedalmondsorpecans
1cupbreadcrumbs
3tablespoonsbutter,melted
1/4cupfinelymincedcelery
1/4cupmilk
Salt,peppertotaste
1tablespoonchoppedchives
Moistenbreadcrumbsinmilkblendinotheringredientsstuffsquab.
Roast'PossumwithSweet'Taters
"Toroasta'possum,firstcatchthe'possum.Dressitandsoakinsaltwaterfor12hours,thenwashandparboilitinsaltwateruntiltender.Havereadysomesliced
sweetpotatoeswhichhavebeenboiled,untildone,inclearwater.Lay'possumoutflatinroastingpanputslicesofsweetpotatoesallarounditaddpepperand
sufficientstock.Bakeinaquickovenuntilanicebrown.Serveonaplatter,usingpotatoesandparsleyforgarnishing."
Mrs.W.H.Carroll,fromChoiceRecipes,Burlington,N.C.
NOTE:Todressopossum:to1gallonofboilingwateraddabout1/2cupoflimeandscaldopossumquickly.Pulloffhairatonce,scrapewellcutofffeet,tail,and
removeentrails.Ifheadislefton,removeeyesandears.Cleansethoroughlywithhotwater.Coveropossumwithcoldwater,add1/2cupsaltorless.Letstand12
hours.Removefromsaltedwaterandpouroverhotwateralmosttocover.Boiluntilskinistender.Letstandinbrothuntiltimetobake.Bakeasabove.

Page241

ToFryVenisonSteak
Servesfourtosix
HuntingdeerinChesterfieldCounty,Virginia,isoneoftheearliestandmostthrillingformsofthehunt.R.D.Lea,whogenerallybagshislimitatthebeginningofthe
season,givesseveralofhischoicerecipesforcookingvenison.Onlytheyoungvenisonshouldbesteaked.Theageofthedeercanbetoldbythefinegrainofthe
meatandbythehoof.Thehoofofanolddeerwillstandwidelyaparttheyoungdeerhoofisonlyslightlyparted.Theyoungvenisonhasacoatingoffat,andthemeat
cooksrapidly.Hereishismethodoffryingvenisonsteaks:
Cutsteakin2poundpieceabout3/4inchto1inchthick.Soakinsaltedwaterforatleast1hour.Drainthoroughlyanddry.Inaheavyironfryingpan,put2
tablespoonsofshorteningandletheatuntilhot.Rollthesteakinflourseasonedwithsaltandpepper.Thenfryinthehotgreaseuntilbrownedonbothsides.Reduce
heatandcookslowly,covered,untilthemeatisthoroughlydone.Sliceonionsontopofsteakandsmotherforabout5minutesthenremovemeatfrompanandmake
browngravybyadding2tablespoonsofflourtothedrippings.Whenflourhasbrowned,add2cupsboilingwaterandcookuntilmixturethickens.Seasonandserve
oversteak.Servewithcurrantjelly.
RoastHaunchorSaddleofVenison
Serveseighttoten
Takeahaunchorsaddleofvenisonweighingabout5pounds.Soakseveralhoursinsaltedcoldwater.Removedry.Lardthemeatwithshorteningorsaladoilasitis
ratherdry.Putinaroasterintheovenandpourinseveralcupsofwater.Onionorgarlicmaybeaddedifdesired,orseveraltablespoonsofredwineorwinevinegar
givesagoodflavor.Bakeinoven,allowingabout15minutestoeachpound,ataround400degrees.Basteoftenwithmeltedbutterorpandrippingswithbutter
added.Turntheroastseveraltimessothatitwillbrownonallsides.Servewithcurrantjellyasforvenisonsteaks.
R.D.Lea,Petersburg,Va.
RemingtonFarmsMixedGamePie
Thispieismadefromamixed''bagofbirds."ItisfromtheFarm'schef,KelsorSmith.
1doz.smallbirds(iflargeronesareincluded,cutintopiecesofsimilarsize)
2qts.water
Saltandpeppertotaste
1smallonion,choppedfine

Page242

1smallbunchparsley,minced
3wholecloves
1/2lb.saltpork,dicedandbrowned
Watertokeepbirdscovered
2tablespoonsbrownedflour
3tablespoonsbutter
1recipefordoublepiecrust
2cupscooked,dicedpotatoes
Gravyfromthebirds
Split1doz.smallbirdsiflargerbirdsareincluded,cutintopiecesofsimilarsize.Placeinasaucepanwith2qts.ofwaterandbringtoboil,skimmingresiduethat
comestothetop.Addsaltandpepper,onion,parsley,cloves,saltpork,watertocoverbirds,andflour.Allowmixturetoboilup.Stirinbutter.Removethepanfrom
thefireandallowtocool.
Linethesidesofabutteredbakingdishwithpiecrust.Fillthedishwiththebirdsaddpotatoes.Pourinenoughofthegravyfromthebirdstocover.Coverwithtop
crust.Bakeina375degreeovenuntilpiecrustisdone,about40minutes.
ContributedbyCharlieHarville,WGHPTV,HighPoint,N.C.

Page243

10
Vegetables
ApplesStuffedwithHam
Servesfour
4largeredapples,unpeeled
1cupbakedham,diced(oranycookedham)
2tablespoonsbutter
1/4cupraisins
1/4cupchoppedpecans
2tablespoonsbrownsugar
Scoopouttheapples,leavingthickenoughshelltoholdstuffing.Mix1cupofthechoppedappleremovedfromshellwiththeremainingingredients.Filltheapple
cavitieswiththestuffing.Placeapplesinabakingdish,andbakeinapreheated350degreeovenfor45minutes.Whileapplesarebaking,bastethemoftenwiththe
followingglaze:
4tablespoonswater
4tablespoonsbrownsugar
1teaspoondrymustard
2tablespoonsvinegar
Inasaucepanmixallingredients.Bringtoboiling.Spoontheglazeoverthebakingapples.ServethebakedapplewithaneggomeletorQuicheLorraineyouhave
anamplelunch.
MissShirleyMiller,Norfolk,Va.
Artichokes
TherearetwokindsofartichokesservedintheSouth:theFrench,or"Burr,"whichisutilizedinmoreelegantdishes,andtheJerusalemtuber,generallymadeinto
pickleorrelish.Thelatterbelongstothesunflowerfamilyandinlatesummerhasasmallsunflowerbloomwhichmakesagayhouseflower.TheBurrartichokeis
deliciousboiledandservedhotwithdrawnbutterorcoldwithFrenchdressing(asasalad),orinotherways.
Toboil,firstsoakinsaltwaterforabout1hourtodrawoutinsects.Havewaterboilinganddropintheartichokes.Cookuntiltender,about30minutes.Remove,
drain.Accompanyeachservingwithasmallcontainerofsaucetodip

Page244

theleavesin,forwithintherootoftheleavesisthesucculentpart.Theleavesarepulledfromthetoughstalk,andstalkdiscarded.Thebottom,or"choke"shouldbe
tenderandisalsoeaten.
TheJerusalemartichoke,ifcooked,isscrapedlikeapotatoandblanchedincoldwater,thenslicedandcookeduntilitcanbepiercedwithafork.Becareful,oritwill
cooktoolongandbecometoughandhard.Servewithanysauce.
ArtichokeHeartswithCrabMeatRavigote
Servessix
Trim6artichokesbyremovingafewouterleaves,thestem,andpricklyend.Toavoiddiscoloration,placetheminabowlofcoldwatertowhichhasbeenaddedthe
juiceof1lemonor2ouncesofvinegar.Cookinthesamewateruntilheartistender.Drainbyplacingupsidedown.Carefullyremovecenterleavesandthe"choke"
withyourfingers.Fillcenterswith1lb.crabmeat,freshorcanned,mixedwithSauceRavigote.
SauceRavigote
1cupmayonnaise,preparedorhomemade
Capers
Choppedparsley
Greenonions,chopped
Abitofgarlic
Tarragon,freshordried
Drymustard
Salt,paprika
Lemonjuice
Artichokes(1toeachperson)
Intothemayonnaisemixotheringredientstotasteblendwithcrabmeat.(Serveassaladorluncheondish.)
FromRecipesTestedandTried,byAnneYoungWhiteandNolaNanceOliver,Natchez,Miss.
VARIATIONS:(1)ServetheheartshotwithHollandaiseorlemonsauce.(2)FillcookedheartswithcheesesaucechoppedcreamedmeatssuchascreamchickenCrab
NewburgorShrimpwithgreenpeasandmushroomsChickenlaKing,etc.
ArtichokesAuVinBlanc
Servessix
6smallartichokes
1tablespoonoliveoil
1clovegarlic
1smallonion,minced
1/8teaspoonpowderedsavory
2teaspoonssalt
1cupdrywhitewine(American)

Page245

Trimthetopsfromtheartichokescutoffthestemsandremovethetoughouterleaves.Washanddrain.
Placetheoliveoil,garlic,onion,savory,andsaltinadeeppotorcasserolewithtop.Standtheartichokesuprightinthecasserole,andpouroverthem1cupof
Americanwhitewine.Covertightlyandsimmerslowly(ontopofstove)for45minutes,addingalittlemoreoilandwineifnecessarytokeepthevesselfrom
becomingdry.Cookuntiltheheartsaretender.(Removespreadleaves,andtakeoutthecenterspongychoke).Servewiththepansaucepouredoverthem.
FromWithaJugofWine,byMorrisonWood(Farrar,StrausandCompany,N.Y.)
Asparagus
AsparagusisoneoftheSouth'soldestvegetables,elegantyetsimpletoserve.Itisequallygoodhotorcoldanddoublesforasalad(seeSalads).Boiled,itis
servedwithavarietyofsauces,Butter,BreadSauce,Vinegarsauces,andthefamousHollandaise.Withacreamcheesesauceitbecomesadelightful
casserole,oritmaybeservedontoast.
Mrs.Broughton'sAsparagusSupreme
Servessix
ThisasparagusdishwasoftenservedbyMrs.BroughtonintheGovernor'sMansionatRaleigh.
1largecanwhiteasparagus,usegreen,ifmoretender
2hardboiledeggs
1/2cupgratedcheese
11/2cupscreamsauce
1/2cupblanchedalmonds
Sliceeggsaddgratedcheesetocreamsauce.Placealternatelayersofasparagus,sauce,eggs,andalmondsincasseroleandbake20minutesat350375degreesor
untilgoldenbrown.
Sauce
11/2tablespoonsbutter
11/2tablespoonsflour
Fewgrainspepper
Salttotaste
11/2cuphotmilk
Meltbutteraddflourmixedwithseasoningandstiruntilwellblended.Addhotmilkgraduallywhilestirringconstantly.Bringtoboilingpointboil2minutes.(Add
cheesejustbeforepouringoverasparagus.)
Mrs.1.MelvilleBroughton,Raleigh,N.C.

Page246

ToBoilFreshAsparagus
Servessixtoeight
1bunchasparagus,about2lbs.
Saltedboilingwater,1teaspoonsalttoeachqt.water
Deepsaucepan(orlargetincoffeepotwithdrainerremoved)
Untietheasparaguswashitwellcutoffthetoughends.Asarule,ifthebottomendisbentthestalkwillsnapwherethetenderpartofthestalkbegins.Becarefulnot
tobreakoffthetips.Retietheasparagusinto1or2bunches.Havethecookingvesselhalffilledwithboilingwater.Standtheasparagusuprightinthevessel.Allowit
tocookandsteamforabout15minutes.Draincarefullyremoveasparagusandserveasdesired.
AsparagusParmesan
Servesfour
1lb.freshasparagus,cooked(orfrozen,cooked)
3tablespoonbutter,melted
1/4cupwhitewine
1/4teaspoonblackpepper
GratedParmesancheese
Placetheasparagusinashallowbakingdish.Pouroverthemeltedbutterandwine.Sprinklewithpepper.HeavilycoatthetopwithgratedParmesancheese.Bakein
apreheated400degreeovenfor10to15minutes,oruntilcheesemelts.Servehot.
FrenchFriedAsparagus
Servesfour
1canasparagus
2eggs
1/2teaspoonsalt
1/8teaspoonpepper
Cracker(orbread)crumbs
Fat
Drainasparagus.Beattogethertheeggs,salt,andpepper.Dipeachasparagusstalkintoeggmixturethenrollintocrackercrumbs.Fryinhotfat,nottoodeep.Serve
atonce.
Mrs.Robert1.Powell,Fayetteville,N.C.
LouisianaAsparagusShortcake
Servesfourtosix
1bundlefresh,or1canasparagus,drainedsave11/2cupsliquor
Parsleyandpaprikatogarnish

Page247

Boilfreshasparagusuntiltender,cuttingofftoughends.Save11/2cupsliquor.Ifcannedisused,drainsaveliquor.
The"Cake"
21/2cupssiftedflour
1teaspoonsalt
21/2teaspoonsbakingpowder
1/2cuplard
Sweetmilk,icecold
Butter
Siftflourwithsaltandbakingpowdercutinshortening(lard)andmixwithenoughicecoldmilktomakeasoftdoughthatyoucanjusthandle.Rollouttofit2layer
cakepans,orone,ifitisdeep.Ifthicklayerismade,splitthebakedlayerandspreadwellwithbutter,havingalreadymadethefollowingsauce.
Sauce
1/4cupflour
1teaspoonsalt
1/4cupbutter
11/2cupsasparagusjuice
1/4cupextrabutter
2hardboiledeggs
Parsley
Paprika
Makeadrawnbuttersauceoftheflour,salt,1/4cupbutterandasparagusliquor,beatinginthelast1/4cupofbutteraftersauceistakenfromfire.Addasparagus,
spreadbetweenandoncake.Garnishwithquarteredhardboiledeggs,parsley,andpaprika.Servehot.
FromTheLouisianaPlantationCookBook,byMrs.JamesE.Smitherman,Shreveport,La.
BoiledButterBeansLimaBeans
Servesfourtosix
Butterbeansandlimabeansarecookedinthesamemanner.Thelimabeanislargerandmoremealy.Theymaybeseasonedwithbutter,ham,orsaltmeat.
2cupsfreshbutterbeans,orlimabeans
4cupswater
1teaspoonsalt
1teaspoonsugar
2tablespoonsbutter,orpieceofboilingmeatabout2inchessquare,1inchthick
1/2cupmilkorcream,optional
Peppertotaste
Washandpickoverthebeanscoverwithwaterinasaucepanwithlid.Addsaltandsugar.Boilforabout10minutes,thenaddthebutterorifmeatistobeused,
addthemeat.Boilslowlyuntilbeansaretender,about45minutesto

Page248

1hour.Ifpanbecomestoodry,addalittlewarmwater.Thereshouldbealittlebrothleftwiththebeans.Ifdesired,justbeforeservingaddthemilkorcreamand
seasontotastewithpepperreheat.
GlorifiedLimaBeans
Servesfourtosix
ThisrecipewasgiventoourcontributorbyMrs.CalvinDyerofPanAmericanAirwaysithasadefinite"PanAmerican"flavor.
2tablespoonschoppedonions
2tablespoonschoppedgreenpeppers
1tablespoonbutter
2cupscheesesauce
2cupscookedlimabeans
Breadcrumbs
Stripsofbacon
Sautonionsandpeppersinbutterandaddtocheesesauce.Pouroverlimasincasseroletopwithbutteredbreadcrumbs(oruseplainbreadcrumbswithstripsof
baconontop).Bake30minutesinmoderateoven(350degrees).Somepreferthiswithoutthebacondeliciouseitherway.
Mrs.OliverSmith,Raleigh,N.C.
NOTE:Tomakecheesesauce,add3/4cupcheese,gratedorcutinsmallpieces,tomediumwhitesauce(seep.431).
BarbecuedLimaBeans
Serveseighttoten
2cupsdriedlimabeans
1/4lb.saltpork,cutinto1/2inchcubes
Coldwatertocover
1smallonion,sliced
1clovegarlic,peeled,chopped
1/4cupfat
11/4tablespoonspreparedmustard
2teaspoonsWorcestershiresauce
11/2teaspoonschilipowder
1teaspoonsalt
110oz.cancondensedtomatosoup
1/3cupvinegar
11/2cupsreservedbeanliquid
1/4lb.saltpork,sliced
Soaklimabeansovernight.Drainandaddcubedpork.Coverwithcoldwaterandcookslowlyforabout21/2hours,oruntiltender.Drain,reserving11/2cupsof
theliquid.Sautonionandgarlicinfatuntilgolden.Addmustard,Worcestershire,chilipowder,salt,tomatosoup,andvinegarandreservedliquid.Cook5minutes.
Alternatelimasandsauceingreasedcasserole.Topwithslicedpork.Bakeat400degreesfor30minutes.
Mrs.F.M.Talbot,Shreveport,La.,fromTheJuniorLeagueofDallasCookBook,Dallas,Tex.

Page249

PintoBeans
(Frijoles)
Thepinto,orfrijol,istheMexicanstaffoflife,meaningtothemasseswhatricedoestotheChinese.Affectionatelycalled"elfrijolito,"thedriedbeanisboiledlikeany
otherdriedbean.Thenitmaybefried,madeintofritters,orcombinedwithtomatoesandonions.InareaswhereMexicanherbsareused,itishighlyseasonedwith
oregano,comoteseed,etc.InborderandotherSouthernstates,thepintoisadependablepartofthedailydiet.ItisafavoritedriedbeaninmanysectionsofNorth
Carolina.
Acommonwaytocooktheparboiledbeanistomashandfryinhotfatandservewithchoppedonionandcheese.Mincedonionandgarlicareoftenbrownedinthe
fat,thebeansadded,andthewholeservedwithgratedcheesesprinkledover.AMexicansayingis,"Thesixtimefriedfrijolisthebest."
PintoswithChilis
Servesfourtosix
1lb.frijoles(Mexicanbeans)
Coldwater
Salt
Soakbeansovernightdrain.Putonwithcoldwater(asmuchwaterasbeans)boiluntiltenderseasonwithsalt.Add:
2chili
1cantomatoes
1lumpofbrownsugar
1onionsliced
1/2teaspoondriedmustard
Buttonofgarlic
2tablespoonsoliveoil
Boil2hours,orsimmerslowly5to6hours.
Mrs.E.H.Booth,fromHowWeCookinElPaso,ElPaso,Tex.
StringBeanswithAlmondsandMushrooms
Servesfourtosix
1lb.stringbeans,freshorcanned,Frenchstyle
1/2teaspoonsugar
Salt,peppertotaste
1extratablespoonbutter
1/2lb.freshmushrooms,or1cupB&Bcanned
2tablespoonsbutter
2tablespoonsflour
Salt,whitepeppertotaste
2cupsthincreamorwholemilk
Juice1/2lemon
Cayennepepper
1/4lb.blanched,choppedalmonds
Cheeseorbreadcrumbs

Page250

Iffreshbeansareused,wash,French,andboiluntiltender.Seasontotastewithsugar,salt,andpepperdrain.Ifcanned,drainheatuntiltender,seasonaddthe
extratablespoonofbuttertohotbeansmixthoroughly.
Inaseparatesaucepan,sautfreshmushrooms,cutintodesiredpieces,untiltender.Mixwithdrained,seasonedbeans.Ifcannedareused,heatforseveralminutes,in
butter,andstirintobeans.Nowmakeasauceasfollows:
Meltbutterinpanblendinflourseasonwithsaltandwhitepeppertotaste,blendinginsaltandpepperbeforeaddingmilkaddcreamormilkstiruntilthickened.
Removefromfireaddlemonjuiceanddashofcayennepepper.Justbeforeserving,combinebeansandmushroomswithsauce,and,lastly,stirinthealmonds,whole
orchopped.Reheattoboilingpoint,servehot.Thismayallbeputintoacasseroleandbakedinmoderateoven,25minutes.Topwithcrumbsorcheeseifdesired.
(Foraquickdish,blendbeansandalmondswith1cancondensedmushroomsoup.)
Mrs.LewisF.Schenck,Macon,Ga.
BarbecuedStringBeans
Servesfour
Thesebeansareknownalsoas"SweetandSourBeans."
1lb.greenbeansor1No.2canwaxbeans,cutFrenchstyleor"snapped"intosections
Watertocover
1teaspoonsalt
Pepper,cayennetotaste
4sliceswhitefatback
2onions,sliced
1wholepeeledapple,sliced
1tablespoonbutterifneeded
1tablespoonflour
2tablespoonsbrownsugar
1/4teaspoondrymustard
Extrasaltandpeppertotaste
1cupbeanliquor
2tablespoonsgoodgarlicorapplevinegar
Boilthebeansinwatertocoveruntiltender.Seasonwithsalt,pepper,andalittlecayennedrain,saving1cupofbeanliquor.
Inaheavypan,fryoutthesaltfatbackremovemeat.Inthefat,frytheonionandappleslicesuntiltender,butnotbrownremoveappleslicesandoniontoseparate
dishkeephot.Inthefat(ifnecessaryadd1tablespoonbutter),addtheflourmixedwiththebrownsugar,mustard,andextrasaltandpeppertotasteblendquickly,
oritwillscorch.Addthecupofbeanliquorandvinegarstirconstantlyuntilslightlythickened.Addthedrainedbeansandreheat,stirringconstantly.
Serveonplattergarnishedwiththeonionandapplerings,withapplechutneyasanaccompaniment.[Frenchrollsandfreshhorseradisharesuggested
accompaniments.M.B.]
Mrs.TrevorBevan,St.Petersburg,Fla.

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BuckheadBeans
Servesfour
2cupscookedstringbeans(fresh,frozen,orcanned)
1mediumsizeonion,minced
2tablespoonsbacondrippings
1cupcannedtomatoes
1/4teaspoonpowderedcloves
2tablespoonssugar
1/4teaspoonsalt
1/4teaspoonblackpepper
Placethecookedbeansinasaucepan.Addremainingingredientsstir.Heattoboilingpoint.Serve.
Or,heatthesauceandpouroverthecookedbeans.
FromTheCottonBlossomCookBook,Atlanta,Ga.
CreoleGreenBeanCasserole
Servessix
1cupchoppedonion
2tablespoonsbacondrippings
2cupscannedtomatoes
1cupdicedcelery
1/2cupchoppedgreenpepper
1tablespoonsugar
1teaspoonsalt
1/2teasoonblackpepper
1bayleaf
1tablespoonchoppedparsley
1crushedcloveofgarlic
11/2lbs.freshstringbeans,cutFrenchstyle(or310oz.packagesfrozenFrenchcutbeans)
3/4cupgratedsharpcheese
1cupbutteredbreadcrumbs
Inalargeskillet,sauttheonioninthebacondrippingsuntilonionislightbrown.Addremainingingredients,exceptthebeans,cheese,andbreadcrumbs.Simmerthe
saucefor30minutes,stirringoften.Removethebayleafandgarlicclove.
Cookthebeansinwateruntiltenderdrain.Ina11/2to2qt.butteredcasserole,placealternatelayersofthebeans,sauce,andgratedcheese.Topwiththebread
crumbs.Bakeinapreheated325degreeovenfor25minutes.Servehotfromthecasserole.
Mrs.AlbertA.Stoddard,Burlington,N.C.
SteamedOctoberBeans
Servesfourtosix
ThisrecipecamefromMissBailey'scousinwhowasachef.Foryearstherecipewaskeptasecret.Afterthechef'sdeath,ourcontributordecideditwas''toogood
nottogivetothosewhowantit."

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1lb.Octoberbeans(sometimescalled"Romanbeans,"or"shellouts.")
Water
1/8lb.countryhamorsmokedbacon
2cupsgreencorncutoffthecob(fresh)
1greenpepper,seeded,quartered
1/8teaspoonnutmeg
Salttotaste(nopepper)
Putthebeansinthetopofalargedoubleboilercoverthemwithcoldwater(justenoughtocover)addtheham.Coverandcookoverboilingwateruntilthebeans
aretender.Addthecorn,greenpepper,andseasoning.Coverandcookforabout10minutes,oruntilcornistender.
MissMarthaS.Bailey,NewYork,N.Y.
WaxBeansandMushrooms
Servesfourtosix
1/2whitewaxstringbeans,fresh
1/2lb.freshlimabeans
1/2lb.freshbuttonmushrooms
2tablespoonsbutter
2tablespoonslemonjuice
Saltandpepper
Freshparsleysprigs
Inasaucepan,combinethestringbeansandlimabeansaddenoughwatertobarelycoverthebeans.Cookuntilbeansaretender.Addthemushrooms(addalittle
morewaterifnecessary),andcontinuetoboilabout5minutes.Drainofftheliquidaddthebutter,lemonjuice,andsaltandpeppertotaste.Garnishwithfreshparsley
sprigs.
MissMarthaS.Bailey,NewYork,N.Y.
Hicks'sBakedBeans
Servesabouttwenty
ThesearebakedeachyearforMr.Hicks'sChurchBazaar.
2lbs.smallnavybeans,dried
2largeonions,choppedfine
1lb.saltpork(streakoflean)
1/2of14oz.bottletomatocatchup
1cupGrandma'sbrandunsulphuredmolasses
2teaspoonsdrymustard
1teaspoongroundginger
1/2cupbrownsugar
1teaspoonblackpepper
2teaspoonsWorcestershiresauce
Soakthebeansovernightina1gallonearthenbeanpot.Nextmorningchoptheonionscuttheporkintobitesizepieces.Pourallingredientsintothebeanpotwith
thebeansfillthepotwithwater.Coverthepotwithlid.Bakein

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a275to300degreeoven"allday"(about8hours).Checkthewaterlevelandkeepwatertojustcoverthebeans."Willserveallthefamily,plusalltheneighbors
recentlytransferredfromBoston."
DickHicks,Greensboro,N.C.
NuWrayBakedBeans
ThisisthetrueSouthernbakedbean.Parboilyelloweyedbeanstowhichapieceofsaltporkhasbeenadded.Besuretopourofffirstwater,andcookinsecond
wateruntilsoft.Drainoffwaterandmixsmallamountoffreshlychoppedtomatoes,greenpepper,andonions.Addmolasses,salt,andpeppertotaste.Letsaltpork
remaininbakingdishandplaceinoven.Cookuntildone.
FromOldTimeRecipesfromtheNuWrayInn,byEstherandRushT.Wray,Burnsville,N.C.
Beets
Servesfour
TheusualSouthernwayofpreparingfreshbeetsistoleaveenoughtoponwholebeetssothattheywillnot"bleed,"andboiluntiltenderinwatertocover.Plunge
themintocoldwaterandskin.Servewholeorsliced,withsalt,pepper,andbuttertotaste,orservecoldwithavinegarmarinademadebycombiningenoughgood
vinegartocover,withsalt,sugar,andpeppertotaste.Thisgivesapiquantsweetsourflavor.Orthewholebeetsaredelightfulifglazedinanorangeorlemonglaze.
Todothis:
4mediumlargebeets,boiled,wholeorslicedin1/8inchslices,slightlysalted
1/4stickbutter,moreifdesired
3tablespoonsbrownsugar
1/2cuporangejuice
Meltbutterinheavyfryingpan,addsugarandorangejuice,letsimmeruntilsugarisdissolved.Addbeetsandstiraroundinpanuntilcoated.Keepheatonlowandlet
beetscookuntilsaucebecomesathicksyrupandbeetstakeonaglazedappearanceservehot,pourpansauceoverbeets.
Theboiledbeetsmaybestuffedwithavarietyofmeatsandvegetables.
SpicedBeetsinSourCream
Servesfour
2cupscannedbeets,sliced(reserve1/2cupbeetjuice)
1/2cupredwinevinegar
1/2teaspoonsalt
1tablespoonmixedpicklingspices

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2tablespoonssugar
1tablespoonfreshhorseradish
Sourcream
Drainthebeetssetasideinabowlreserve1/2cupbeetjuice.Inasaucepanputthebeetjuice,vinegar,spices,salt,andsugar.Bringtoaboilandsimmerseveral
minutes.Pourthehotmixtureoverthebeets.Letbeetssetinrefrigeratorforatleast6hours.Drainoffthesyrup.Mixtogetherthehorseradishandenoughsourcream
towellcoatthebeets.Stirthesourcreammixtureintothebeets.Servewithbeef.Thebeetsmaybeservedinabowlasasidedish,oronlettuceleavesasasalad.
SpicedBeetsoverSpinach
Servesfourtosix
11/2tablespoonssugar
21/2tablespoonscornstarch
1/3cupredwinevinegar
1/4cupbeetjuice(orwater)
1roundedtablespoonbutter
1/4teaspoongroundcinnamon
1/4teaspoonsalt
1/2teaspoonorangeextract
11/2cupsslicedcannedorfreshcookedbeets
1pkg.frozenspinach(leaforchopped)cookedaccordingtopkg.directions,orfreshcookedspinach
Sourcreamforgarnish,optional
Inasaucepancombinethesugar,cornstarch,vinegar,beetjuice,butter,cinnamon,salt,andorangeextract.Simmeroverlowheatuntilthemixtureisthickenedand
clear,stirringconstantly.Addthebeetsandheatthoroughly.Servethebeetsoverhotspinach.Servesourcreaminsauceboatspoonalittlecreamovereachserving.
Thisisagoodtwovegetablecoursetoservewithbeeforanymeat.
MissFlorenceAnderson,Jessup,Md.
Broccoli
"Brockala"wasservedinColonialVirginiaasearlyas1774and"dressed,"accordingtoMrs.HannahGlass(WilliamsburgArtOfCookery),withbutter"inalittle
cup.''Mrs.MaryRandolph,inTheVirginiaHousewife(1831),addedlittletotherecipeexcepttoenlargeonthemethodofchoosingbetweenthekindthatbears
flowersaroundthestalkandthekind"thatheadsatthetoplikecauliflowers."
Theusualwaytocookbroccoli(fresh)istotieitintobundles(afterithasbeenwashed)anddropintoboilingwatercookuncoveredforabout20minutes.Remove,
seasonwithsaltandpepper,servewithHollandaisesauce,

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Frenchdressing,cheesesauce,orothersauces.Itmaybebakedlikeasparagusinacasserolewithcheesesaucemakingitanaugratin.Lemonsaucebringsoutthe
flavor.Itisoftencombinedwithchicken,ham,orothermeatsandpoultryintofancydishes.
BroccoliandCheeseCasserole
Servesfourtosix
210oz.pkgs.frozenchoppedbroccoli,cookedaccordingtodirections,exceptcutdowncookingtimeby3minutes
2tablespoonsbutter
2tablespoonsflour
1cupmilk
1/2teaspooneachofsaltandsugar
Blackpeppertotaste
1teaspoonWorcestershiresauce
1tablespoontomatocatchup
13oz.pkg.creamcheese,brokenintosmallpieces
2tablespoonscrumbledbleucheese
Butteredbreadcrumbs(about1cupsoftcrumbsmixedwithmeltedbutter)Cookthebroccoliuntilitisjustbeginningtogettender.Drainandspreadina11/2quart
greasedcasserole.Inaskilletmeltthebutterblendintheflourtomakeasmoothpaste.Stirinthemilk,seasonings,sauce,andcatchup.Addthecheesescookuntil
smooth,stirringconstantly.Pourcheesesauceoverbroccolisprinklethetopwithcrumbs.Bakeat350degreesuntilsaucebubblesandtopisbrowned,about20
minutes.
Mrs.A.F.Soutar,St.PetersburgBeach,Fla.
SweetandSourRedCabbage
Servesfourtosix
Redcabbageisconsideredquiteadelicacy.Itmaybeboiledandservedplain,likeothercabbage,butitblendswellwithasweetandsourcombinationofseasonings.
Thisoldrecipeinstructsthatboilingwatershouldbepouredoverthecabbageseveraltimestotakeoutsomeoftheredcolor,butIlikethecolor.
1qt.redcabbageorwhite
Saltandpepper
2sourapples,sliced
2tablespoonsfat
Boilingwater
2tablespoonsflour
4tablespoonsbrownsugar
2tablespoonsvinegar
Shredcabbagefineandaddsaltandpeppertotasteaddapplescutinslices.Heatthefatinaspider(fryingpan)addcabbageandapples.Pourboiling

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wateroverandletcookuntiltendersprinkletheflourover,andaddsugarandvinegar.Cookalittlelongerandservehotwithpotatodumplings.
FromTheSettlementCookBook,compiledbyMrs.SimonKander
Caillette
(StuffedCabbageorSwissChard)
Serveseight
InandaroundValdese,NorthCarolina,theWaldensianshavefoundedacharmingsettlementbasedonthetraditionsoftheirItalianforefathers.Theoldworld
influenceisperhapsmorepronouncedinthecuisinethaninanyotherphaseofliving,unlessitisthemanufactureofsuperiortextiles.ThefamousWaldensianbreads,
wines,anddailydishesbearthesamenamesasinItalyandarepreparedjustastheyhavebeenforcenturies.Mrs.JohnD.Guigou(whocametoValdesefrom
northernItalywithherparents,theDavidGaydous,in1911),givesthefollowingfavoritevegetablerecipe:
LargecabbageorSwisschardleaves
Boilingwater
1cupwarmsweetmilk
3cups(oldstale)breadcrumbs
2eggs,slightlybeaten
1cupgatedcheese,anykind
Saltandpeppertotaste
Dashofnutmegmaybeused
Chickenorbeefbroth
Havereadythecabbageorchardleaves.(Toprepareleaves,sliceorshaveoffthickribsofleaves,carefully,soasnottobreakleaves.Pourboilingwaterover
leaves,orletstandinboilingwateruntilpliable.)
Pourthewarmmilkoverbreadcrumbsaddeggs,cheese,andseasoning.Mixwell.Place1heapingtablespoonofmixtureoneachleaf.Foldinsidesfirstthenroll
andfastenwithtoothpickortiestringaroundtheleaf.Dropinboilingchickenorbeefbroth.Boilgentlyfor1/2hour,oruntilleafiscookedtender.
Insteadofboiling,theleavesmaybebakedinaslowovenwiththebroth,ortomatosauce,inacovereddish.
Agoodsubstituteforthecupofcheesewouldbe:1cupsausage,1egg,only,andverylittleseasoning.Thisisbetterboiled.
Mrs.JohnD.Guigou,Valdese,N.C.
GlazedCarrots
Tryadding2tablespoonsorangeorlemonjuicetothefollowing"glaze"togiveapiquantfavor.
Boilwholescrapedcarrotsuntiltender.Drain.Meanwhile,meltalargelumpofbutterinaheavyfryingpan.Sprinklecarrotswithsugar.When

Page257

butterishot,addcarrotsandrollinmixtureuntilevenlyglazed.Serveasmaindishorasagarnishformeats.
Mrs.RogerGant,fromSouptoNuts,Burlington,N.C
CreamedCarrotsandTurnips
Servesfourtosix
Servewithporkorgame.
2cupscarrots,diced
2cupsturnips,diced
Saltandpeppertotaste
1teaspoonsugar
1tablespoonbutter
1/2cuplightcream(orsourcream)
Paprika
Peelanddicethecarrotsandturnipsmeasure.Inasaucepanputthevegetablesandjustenoughwatertocover.Seasontotastewithsalt,pepper,andthesugar.
Coverthepanandcookvegetablesuntiltheyaretenderandthewaterhasevaporated.Addthebutterandcreamtohotvegetablesletremainonlowheatforafew
minutes,oruntilvegetablesarereheated.Sprinklewithpaprikaservehot.
MissFlorenceAnderson,Jessup,Md.
CarrotRingMold
Servessixtoeight
Thiscarrotringmaybefilledwithgreenpeasandmushroomsaucecreamedcelerywithchoppedhardboiledeggssautedchickenliversmixedwithgreenpeasor
othersauces.Substitutealmondsorpeanutsforpecansifdesired.
3eggs,beaten
4to6gratedrawcarrots,about2to21/2cups
1/4teaspoongratednutmeg
1/2teaspoonsalt
1/4teaspoonwhitepepper
1tablespoonmincedgreenpepperifdesired
1tablespoonmincedonion
1/2cupheavycreamorevaporatedmilk
1/2cupchoppedpecans,almondsorpeanuts
2tablespoonsbutter,extrabutterformold
Parsleyormint
HotWhiteCreamSauce,seep.341
Beattheeggs.Addcarrotsandseasonings,thenmilk,nuts.Meltthebutterandadd.Greasemoldwellwithbutter.Pourmixtureintothemoldandsetinoveninpanof
water.Bakeat325degreesforabout35minutes,oruntilfirm.

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Unmoldcarefully,garnishwithparsleyorsprigsoffreshmintleaves.Fillwithhotsauce.
Mrs.SidneyL.Paine,Durham,N.C.
VARIATION:Greencornoryellowsquashmaybesubstitutedforthecarrots,usingsamequantity.Squashshouldbeboiled,mashedtopulp,greencorncutoffcob,or
cannedcorn.
GarnishedCauliflowerSupreme
Servessixtoeight
Place1headofcauliflowerinacheeseclothbag(toholdtheshape)boilinsaltedwatertocoverandcookuntiltender20to30minutes.Boilafewwholecarrots
untiltender.Whencauliflowerisdone,placeonaplattercutcarrotslengthwiseandstandthestripsonendaroundthecauliflower.Pourcreamsaucearoundthis
(overifdesired),andgarnishwithsprigsofparsley.
Boil2eggshardcreamwithaforkandsprinkleovertheheadofthecauliflowerandalittleoverthesauce.Seasonwithwhitepepperandsalt.
MissAnnaWilson,York,S.C.
CauliflowerwithAlmonds
Servesfour
1mediumcauliflower,boiledinsaltedwater(1teaspoonsalt)
1/4cupbutter,melted
Whitepepperandpaprika
1/4cupblanchedalmonds,choppedandtoasted
Boilthecauliflowerinwatertocoveradd1teaspoonsalttothewater.Whencaulifloweristender,butnotmushy,drainthoroughlyandsetbackonlowheatfora
fewminutesuntilallliquidhasevaporated.Placecauliflowerinservingdishpouroverthehotbuttersprinklewithwhitepepperandpaprika.Sprinklewiththe
almonds.Servehot.
Ifdesired,acheesesaucemaybeservedinplaceofthebutter,using1cupofsauce.Sprinklepepper,paprika,andalmondsoverthesauce.
Mrs.F.M.Talbot,Shreveport,La
FriedCauliflower
Servessix
1mediumsizeheadcauliflower,washeddrained
Crackermeal
1egg,beaten
Deephotfat

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Breakthecauliflowerheadintoflowerlets.Rollincrackermeal,thendipintoegg.Rollagainincrackermeal.Fryindeephotfat(375degrees),andfryuntilgolden
brown.Drainonabsorbentpaper.Servewithanydesiredtartsauce.
CauliflowerauGratinwithAlmondsandCheese
Servesfour
Mrs.Farishservesthis"Arabian"(Southern)dishwithQuailonToast,acornsquashwithapplesandchutney,avocadoandgrapefruitsalad,andflamingplum
pudding.
1smallormediumheadofcauliflower
11/2cupsstandardcreamsauce
3/4cupgratedcheese
1/2cupblanched,toastedalmonds
Cayennepepperorpaprika
Boilcauliflowerinsaltedwateruntiltender,about20minutes.Drain.Makecreamsauceifdesired,addpartofcheesetosaucereserveothertosprinkleovertopof
cauliflower.Placewhole,orcauliflowerbrokenintoflowerettes,inbakingdish.Pouroverthesauce.Justbeforeserving,sprinklewithgratedcheese,almondsadd
cayennepepperorpaprika.Browninmoderateoven(350degrees)forabout10minutes.[Forcreamsauceseep.431.]
Mrs.John0.Farish,Franklinton,N.C.
CauliflowerCustard
Servessix
"Mrs.Hedgpeth's"isknownforitsexcellentcuisineandtheelegantmannerinwhichthemealsarepersonallysupervised.ThiscustardisoneofMrs.Hedgpeth's
originaldishes.
1cauliflower
2eggs,slightlybeaten
1/2teaspoonsalt
1/2teaspoonwhitepepper
1tablespoonmeltedbutter
1cupevaporatedmilk
Boilcauliflowerinsaltedwater10minutes.Drainandchopfine.
Mixtogethertheslightlybeateneggs,salt,pepper,butter,andmilk.Stirincauliflower.Pourintogreasedcustardcupsandsetinpanofhotwater.Bakeinmoderate
(350degree)ovenfor30minutes,oruntilfirm.Servehot.
Mrs.J.C.Hedgpeth,Owner,"Mrs.Hedgpeth's,"Greensboro,N.C.
TheChestnut
BlightandotherdiseaseshavevirtuallykilledtheAmericanchestnuttrees,butimportedchestnuts(Italian,etc.)aretobefoundinalmostanymarket.

Page260

ThesearepreparedandservedinthesamemannerastheAmericanchestnut,whichoncewasthebasisformanydeliciousSoutherndishes.Whole,orchopped,the
chestnutisaflavorfuladditiontopoultrydressing,vegetables,fruits,andmeats.Thelight,fluffypureseasonssoupitisdelectablewhenserved(flavored)with
whippedcreamitmakesexquisitesouffls,custards,icecreams,andmanyotherdesserts.
Beforeuseinadish,thechestnutmustbeprecooked,byroastingorparboiling.Theroastedchestnuthasperhapsthemorenuttyflavorandthemeatisofdry,creamy
consistency.Butitistediousandtrickytoprepare.Ifnotwatchedcarefullythenutswillexplode.Ifroasted,theyshouldbeplacedinaslowovenandcookedabout
30minutes.Itisadvisabletotakeoneouteverynowandthentosplitandtest.Whenthemeatiscreamyanddry,theyaredone.
Thesimplerwayistoputthenutsonincoldwater,bringtoaboil,andboil30minutes.Dumpintocoldwaterthenshell.Theymaythenbericedorsieved.Often
theyareboiledagaininmilktogiveextraflavorandlightness.
Onepoundofchestnutsshouldmakefrom2to21/2cupsofpuree.
ChestnutSouffle
1cupcookedpureedchestnuts
4eggyolks,wellbeaten
1/2cupsugar
1tablespoonbutter,melted
1teaspoonvanilla
1to2tablespoonswhiskeyorrumorkirsch,ormoretotaste
4eggwhites,stifflybeaten
Fewgrainssalt
"Boilabout25largechestnutsforhalfanhour.Peel,skin,andputthroughthericerorfoodmill.Thereshouldbe1cupofpure.Tothisaddthewellbeatenegg
yolks,sugar,meltedbutter,vanilla,andliquor.Addeggwhitesbeatenstiff,fewgrainsofsalt,andpourintoagreasedbakingdish.Setinapan1/4fullofwaterand
putinamoderateoven(375degrees)untilmixturesets.Donotcookstiffthesoufflshouldbelight,theconsistencyofbakedcustard.Servehot,withHotFudge
Sauceandsweetenedwhippedcreamflavoredwithwhiskey,rum,kirsch,orvanilla,ifpreferred."
FromOutofKentuckyKitchens,byMarionFlexner,Louisville,Ky.
PurefoyChestnutswithBrusselsSprouts
Servessixtoeight
1/2lb.chestnuts
1qt.Brusselssprouts
Cheesecreamsuace
Breadcrumbs
Boilchestnutspeel,andcutinhalf.Boilsproutsinsaltedwater(20to25minutesafterhavingbeensoakedincoldwaterfor1hour)untildone.Placea

Page261

layerofsprouts,layerofchestnutsinacasseroleuntilfilled.Coverwithcreamsaucetowhichcheesehasbeenaddedasdesired.Sprinklewithbreadcrumbsand
bake1/2hourinmoderateoven(350degrees).
FromThePurefoyHotelCookBook,byEvaPurefoy,Talladega,Ala.
SouthernCollardswithCornMealCakes
Servesfourtosix
1largebunchfreshcollards
2teaspoonssalt
1teaspoonsugar
3tablespoonsbacondrippings
1smallhamhock
1poddryredpepper
1cupcornmeal
1teaspoonsalt
Hotliquorfromcollards
Washandtrimthecollardschopincoarsepieces.Inasaucepanplacethecollardsandcoverthemwellwithwater.Addthesalt,sugar,bacondrippings,andham
hock.Coverandbringtoboil.Addtheredpeppersimmeruntilcollardsaretender.
Combinethecornmealand1teaspoonofsaltaddenoughhotbrothtomakeastiffbatter.Shapethebatterintothicklittlecakes(about1/2inchthick).Addenough
hotwatertoagaincoverthecollardsstirbringtoboil.Laythecorncakesontopofcollards,boiluntiltheyarecookedinside.Turnwithaspatulaonce.Servethe
collardsandcakestogether,withanypiecesofmeatthatshouldbeonthehamhock.
VARIATION:Thecollardsmaybecookedwithseasoningandthehamhockuntiltender.Draincollardsfrythemin3tablespoonsofbaconfat.Thecorncakesmaybe
friedinfattoservewiththecollards.
BoiledCornontheCob
InnosectionofthecountryistendergreencornmoreappreciatedthanintheSouth,wherethehousewifeservesitindozensofwaysrangingfromcornonthecobto
therichCreoleMaisRotilaCrme(CornPudding).
Tomany,boiledcornonthecobisthebestandonlywaytoservecorn.Boilonlytenderyoungcorn.Shuckandsilk,dropintoboilingwatertocoverandboil3to4
minutes,nolonger.Drainandservewithlotsofmeltedbutter,salt,andpepper.ADeepSouthmethodistoleaveathinlayerofshucksonthecorn,boilasabove,
serveintheshucks.Oneor2minutesmaybeaddedtoboilingtimetocounteractthecoveringbytheshucks.Orboilthecorncutoffthecobandseasontotaste.

Page262

CornorShrimpPie
Servessixtoeight
6earscorn,grated
4eggs
1tablespoonsugar
Salt,peppertotaste
3tablespoonsbutter,melted
1qt.milk
Gratecornandscraperemainingpulpoffthecobwithaknife.Addeggsbeatenwithsugaraddsaltandpeppertotaste,butter,andmilk.Bakeat350degreesfor30
to40minutes,oruntilaknifeinsertedincentercomesoutclean.
Forshrimppieaddabout2cupsofcookedshrimp.
Mrs.E.S.Pegues,fromMt.Pleasant'sFamousRecipes,MountPleasant,S.C.
Succotash
(ButterBeansorLimaswithCorn)
Servessixtoeight
Succotashisanold,oldSoutherndish.FromamanuscriptofMrs.LabbeCole,WilliamsburgRecipe,ca.1837,isthis:
"ForachangeIcookthesebutterbeansorlimabeansandsweetcorntogether,cuttingthecornfromthecobandcookingwiththebeansuntiltenderandaboutdry.
Seasonwithbutter,creamandpepper,saltbeingaddedwhentheyareputontoboil"(Use:1pintbeans,1pintcorn,3tablespoonsbutter,1cupmilkorcream,
peppertotaste.Boilthebeansuntilalmosttenderbeforeaddingthecorn.Cookthecornabout10minutes.)
FromTheWilliamsburgArtofCookery,byHelenBullock
HardimontCorn"Flitters"
(Fritters)
Abouttwelve"flitters"
These"flitters"aresolighttheyliterallyflitterfromthedish.
About2cupsfreshcornpulp
1cupflour
1teaspoonbakingpowder
Salt,peppertotaste
2eggyolks,wellbeaten
1/2cupmilk
2eggwhites,stifflybeaten
Hotfat
Cutcornfromthecob.Mixflour,bakingpowder,andseasoningaddtocornandmix.Beateggyolksaddtomixturethenaddmilk.Beatthewhitesstifffoldin.
Dropbyspoonfulsintohotfat(deeporshallow)andfryuntilgoldenbrown.
FrommanuscriptcookbookownedbyMrs.J.CrawfordBiggs,Raleigh,N.C.

Page263

CornOysters
Graterawcornfromcob,orusecannedcorn.To1cupofcornpulp,add1wellbeatenegg,1/4cupflour.Seasontotastewithsalt,pepperandsugar.Dropby
spoonintodeepfat.
Mrs.C.B.Pearce,fromMt.Pleasant'sFamousRecipes,Mt.Pleasant,S.C.
CornwithCheeseSouffle
Servessix
1/2cupchoppedgreenpeppers
1tablespoonbutter
1/4cupflour
2cupsmilk
1cupgratedcheese
3eggyolks,beaten
1cupcorn
1teaspoonsalt
Dashpaprika
3eggwhites,stifflybeaten
Brownthechoppedpeppersinthebutteraddflour,thenmilk,gradually,stirringconstantly.Thenaddthecheese,beateneggyolks,corn,andseasoning.Foldin
stifflybeateneggwhites.Turnintobutteredbakingdishandbake30minutesinmoderateoven(350degrees).
Mrs.H.B.Hardy,fromTheGuildCookBook,Portsmouth,Va.
VirginiaGreenCornPudding
Servessix
2cupsfreshcorn
11/2tablespoonsflour
Salt,cayennepeppertotaste
1/4teaspoonmaceorlittlegratednutmeg
1tablespoonsugar
1tablespoonmincedgreenpepper(optional)
2largeeggsor3smallones,beaten
1cupthincoffeecream
4tablespoonsbutter,melted
Cutcornoffcob,beingsuretoscrapeallpulpoutwithknifeasthishelpsthickenpudding.Mixcornwithflour,seasonings,andgreenpepper(ifused).Beateggsvery
lightaddtocornmixtureaddcream.Meltbutterandadd,savingoutalittletogreasebakingdish.Pourmixtureintobakingdishsetinapanofwarmwater,bakein
moderate(350degreeoven)forabout30minutes,oruntilcustardisfirm.Servehot.
Mrs.J.P.Batt,McKenney,Va.

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Mrs.Allen'sStuffedEggplant
Serveseight
1largewellshapedeggplant
Blackpepper
3/4cupcrackercrumbs
1/2cupwhippingcream
2tablespoonsbutter
2tablespoonsgratedonion
4tablespoonsgratedcheese
Paprika
Cuteggplantinhalflengthwise.Scoopoutinsidebeingcarefulnottobreakshell.Cookpulpinsmallamountofsaltedwateruntildone.Mashandseasonwellwith
blackpeppertotaste.Addcrackercrumbs,creamandbutter,mixingwell.Pourintoshellsandsprinklewithgratedonion,thengratedcheeseandpaprika.Placeina
shallowpancontainingabout1/4inchwater.Bake30minutesat350degrees.
Toserve4,useonly1shellandhalveallingredientsexceptmeatofeggplant.
Mrs.L.B.Allen,Jr.,Macon,Ga.
BakedEggplant
Servessixtoeight
12lb.eggplant
Salt
Butter
1tablespoonWorcestershiresauce
Ripetomato,sliced
1/2lb.gratedCheddarcheese,oranysharpcheese
Paprika
Peeltheeggplantandslicecrosswiseinto1/4inchslices.Sprinklethesliceswithsaltandletsetforabout30minutesdrainofftheliquid.Greaseashallowbakingdish
withbutter.Laytheeggplantslicesinpanwithedgestouching,butdonotcrowdinthepan.Generouslydottheeggplantsliceswithbitsofbutter.Broilina400
degreeovenforaround12minutes,oruntiltheeggplantistender.SprinkletheWorcestershireovertheeggplant.Covertheeggplantsliceswithslicesofripe
tomatoes.Sprinklethecheeseoverthetomatoes.Bakeina325degreeovenfor20to25minutes,oruntilcheeseismelted.Sprinklewithpaprika.
Mrs.ColinDunn,MineralWells,Tex.
Hallie'sEscalloppedEggplant
Servessix
Toastedbreadcrumbs
Pulpfrom1mediumsizeeggplant
Saltedwater
1mediumsizeonion,grated
1/2cupheavycreamorevaporatedmilk
1egg,beaten

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3slicesbread,crumbledfine
3tablespoonsmeltedbutter
1teaspoonsalt
1greenpepper,choppedfine
11/2cupsharpcheese,gratedextracheesefortopping
Linea11/2qt.greasedcasserolewithtoastedbreadcrumbs.Cutthepulpoutoftheeggplantandboilitinslightlysaltedwaterwiththeonionuntilvegetablesare
tender.Drain.Addthemilk,egg,slicesofcrumbledbread,butter,salt,greenpepper,andcheese.Mixwell.Pourthemixtureintocasseroleandcoverwithtoasted
breadcrumbs.Bakeina325degreeovenuntilthemixturebecomespuffyandisset.Justbeforeremovingfromtheovensprinkleoveralayerofgratedcheeseand
continuebakinguntilcheesehasmelted.
Thisrecipemaybedoubled.Alargerquantityofonionandgreenpeppermaybeused.
Mrs.HerbertLong,Graham,N.C.
EggplantBeefCasserole
Servesfourtosix
Thisisagoodsimplelunch.
1mediumsizeeggplant,peeled,sliced
Groundbeef(groundroundsteakorgoodcutmeat)
BasicTomatoSauce(seeIsabella'sChickenMarengosauce,p.202)
Parmesancheese
Peelandslicetheeggplant.Placeitinlayersinawellbutteredcasserole.Coverwithalayerofgroundbeef(makelayerthickasdesiredfrom1toabout2inches).
PouroverathicklayerofBasicTomatoSauce.Bakein350degreeovenfor1hour.ServewithgratedParmesancheese.
Mrs.LambertDavis,ChapelHill,N.C.
SpanishPisto
Servessixtoeight
SheilaKellyPardoisanativeNorthCaroliniannowlivinginNewYork.Thisisoneofherfavorite''company"casseroles,or"skillet"dishes.
1/4cupoliveoil
1cupdiced,cookedham
2largeSpanishonions,sliced(about3cups)
2clovesgarlic,minced
4to5pimientos,diced
2cupsdicedeggplant(unpared)
19oz.pkg.frozenartichokehearts,unthawed
1llb.cantomatoes,notdrained
21/2teaspoonssalt
1/8teaspoonpepper

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Slowlyheattheoilinalargeskillet.Sautthehamintheoiluntillightlybrowned.Addtheonions,garlic,pimientos,andeggplant.Cookovermediumheat,stirring
occasionally,untilonionandgarlicaretenderbutnotbrowned.Addfrozenartichokehearts,tomatoes,salt,andpepper.Cookcovereduntilartichokesaretenderand
tomatoeshavelosttheirshape(about15minutes).
Servehotasamaindishorasanaccompanimenttomeatorfish.Thismaybeplacedinacasseroleandkeptwarminoven,orservedfromtheskillet.
Mrs.JosephA.Pardo,NewYork,N.Y.
TurnipGreensandotherGreens
Servessix
TheSouthhasanabundanceofgreensforcooking:turnip,kale,mustard,chard,collard,spinach,watercress,beettops,poke,andothers.Themostpopularisthe
turnip.Thisisoftenmixedwithkaleand/ormustardgreens,andtheseareboiledinmorewaterandcookedlongerthantheothergreens.Themostusualmeatfor
seasoningisthestreakofleansaltpork.Hamand"hogjowl"arealsoconsideredfine.Oftenturnipsareboiledwithturnipgreensandservedwiththem.
PlainTurnipGreens
1/2pk.freshgreensturniporamixtureofmustardorkale
1/4lb.boilingmeatBoilingwater
1to2podsredpepper(optional)
Saltandpeppertotaste
1tablespoonvinegar(optional)
Pickoverthegreens,breakoffthestems,andwashseveraltimestoremovegrit.Placeinalargepanorcolanderandpourboilingwateroverthemdrain.Placethe
meatinlargekettleandaddjustenoughwatertocoverthemeat.Bringmeatandwatertoboil.Addthegreens,pepperpod.Bringthewholemixturetoarapidboil
reduceheattolowandboilslowlyuntilgreensaretenderabout11/2to2hoursandtheliquidhasbeenreducedtoabout1cup.Whendone,thegreensshould
haveaglazedbutnotgreasylook.Drainandservewiththemeat,sliced.Servetheliquidas"potlikker"tobepouredovercornbread,ifdesired.
Spinach,SwissChard
SpinachandSwisschardneednowaterforcooking,asthereisenoughnaturaljuiceintheleaves.Wash(1/2pk.)greensseveraltimes,liftingtheleavescarefullyor
theywillbruise.Placegreensindeepvesselovermediumheat.

Page267

Whenjuicesbegintoseepfromleaves,boilmorebrisklyfor25to30minutesuntilliquidisreduced.Removedrain.Inaseparatepan,fryoutseveralstripsofbacon
orboilingmeat.Removemeataddspinachorchardsimmerforfewminuteschopandserve.Ifmeatisnotcookedout,seasonchoppedgreenswithbutter,salt,and
pepper.Ialwaysadd1tablespoonofvinegartogreens.
AboutWaterCress
("Cresses")
Ifeelthatwatercressistoopiquanttocookbutshouldbeservedasarawgreensaladhowever,ifitiscooked,soakforseveralhoursincoldwatertoremovebitter
tastecookasturnipgreens.
PokeweedGreens
Tocook,preparebystrippingleavesfromstalkrinseandcookquicklyinsamemannerasspinach.
TurnipGreenswithHogJowl
Servesfourtosix
1lb.mustardgreens
1/2lb.saltporkorfreshhogjowlorhamhock(lessifdesired)
Watertocover
1lb.ormoreyoungtenderturniptops
Springonions
Washanddrainmustardgreensputinpotwithmeatwithbarelyenoughwatertocover.Cookuntilmeatistender.Washanddrainturniptopsboilinseparatepot
untiltender.Addtomeatpotandsimmerafewminutes.Drain.Arrangemeatovergreens.Cutoverallseveralyoungspringonions.Servethepotlikkerincups.
Servewithcornpone.
Mrs.W.E.Diehl,EurekaSprings,Ark.
HominyGrits
(Corn)
FromcorntheSouthobtainsnourishingstapledishessuchasGrits,BigHominy,LittleHominy,LyeHominy,orSamp.
Themostservedisgrits,thedelicate,finelygroundwhitesmallhominymadefromtheinnerwhitecorn.Yellowgrits,whiletasty,isnotconsideredsoelegant,foritis
groundfromthehuskofthegrain.Largehominyisthewhole

Page268

driedgrainwiththehuskremovedeitherbytheoldmethodofthreshing,orbybeingsoakedinlye.ThelatterprocessgivestothegrainthewellknowntitleofLye
Hominy,orSamp.Gritsisconsideredawinterdish,whilelargehominyismoreofthevegetablevarietyandservedassuch.
Grits,thefavoriteSouthernbreakfastdish,isalwaysfirstboiled.Then,ifleftover,itmaybebaked,friedincakeslikepotatoes,orturnedintootherappetizingdishes.
Hominyisoftenservedwithsugarandcream,orpoundedandmadeintobread.Hominy,initsdryform,differsfromlyehominy,whichisdriedandthenbroughtback
toapuffedstatebyboiling,thensoakingincoldwater.LyeHominyiscannedandshippedtomarket,whereitisservedinmanyways.
BakedGritsSherry
Servessix
1cupuncookedgrits
1/2lb.sharpcheese,gratedorgarliccheese
3eggs,beaten
3/4cupmilk
1/2teaspoonWorcestershiresauce
DashTabascosauce
2tablespoonssherry
Cookthegritsaccordingtopackagedirections.Keepheatedstirinthecheeseblendthoroughlyuntilcheesemelts.Removefromheatandaddtheeggmilkmixture.
Addthesaucesandwinestir.Pourintoagreased1qt.casserole.Bakeat350degreesforaround25minutes,oruntilmixtureissetandbrownedslightlyontop.
Servehot.
AlfredG.Lea,St.Petersburg,Fla.
GarlicCheeseGrits
Servessixtoeight
1cupgrits(longcookinggrits)
3cupswater
11/2cupsmilk
1/4teaspoonsalt
16oz.rollgarliccheese
2eggs,beaten
Cayennepeppertotaste
Boilthegritsinthewater,milk,andsaltinaheavysaucepan,stirringoftenuntilgritsmixtureisstiff.Breakupthecheeseandstirintohotgrits.Allowgritstocool.Beat
theeggsandblendintothecheesegritsmixture.Addcayennepeppertotaste.Pourintobuttered1tol1/2qt.casseroleandbakeinapreheated450degreeoven
untilbubblyhot.
Mrs.AlbertA.Stoddard,Burlington,N.C.

Page269

ASetofGritsAlabama
Servesfive
41/2cupswater
1teaspoonsalt
3/4cupgrits
1tablespoonbutter
1/2cupcream
Pourwaterinthetopofadoubleboiler.Putinlevelteaspoonofsalt.Bringthistoaboiland,whenboiling,add(slowly)thegrits.Keepboilingandstirringuntilit
beginstothicken.Whenitthickenssothatthesteambubblespop,setthissaucepaninthedoubleboiler.Letcook15minutes,thenstir.Letcookforanother15
minutesthenputinbutterandcover.Donotstir.Inabout10minutesaddcreamstirvigorously.Letcookindoubleboilerforabout15or20minutes,oraslongas
youwantto.Whenreadytoserve,beatinsmallpatofbutter.Thiswillmakeabout5generousservings.
WalterGayle,fromOldNorthStateCookBook,Charlotte,N.C.
KaleLoaf
Servesfourtosix
2tablespoonsmincedonion
1/2cupchoppedcelery(chopasprigor2ofceleryleavestomixwithcelerystalk)
3tablespoonsbutterormargarineorbaconfat
1tablespoonflour
1/4cupoftheliquidkalewascookedin
11/2cupscookedkale(turnipgreensorothergreens),freshorfrozen
1egg,beaten
2smallcarrots,cooked,diced
11/2cupscookedrice
1teaspoonsalt
1/2teaspoonblackpepper
1/8teaspooncurrypowder
3stripsbacon
Sauttheonionsandceleryinthebutter,margarine,orbaconfat.Stirintheflour.Addthekaleliquorstirwell.Addremainingingredientsexceptthebacon.Chill
mixture.Inagreasedbakingdish,formthemixtureintoloafshape.Laythebaconstripsacrossloaf.Bakeat400degreesfor30minutes.
VARIATION:Useequalquantitiesofkaleandbroccoliifdesired.Garnishwithringsofhardcookedegg,orwedgesoftomato.
Mrs.DouglasMoore,FortLauderdale,Fla.

Page270

Mirliton(VegetablePear)StuffedwithShrimp
Servessix
3mirlitons,halved
1tablespoonbutter
1onion,choppedfine
1clovegarlic,minced
1tomato,chopped
1sprigparsley,minced
1sprigthyme,minced
1bayleaf,minced
Saltandpeppertotaste
3/4cupbreadcrumbs,soakedandsqueezedout
Butterforfrying
11/2doz.boiledorcannedshrimp,halved
Gratedcrumbs,butter
Cutmirlitons,orvegetablepears,inhalfandboilinsaltedwateruntiltender.Takeoutandcool.Scoopoutthetenderinsides,mash,andleavetheshellsinanice
conditiontostuff.
Meltbutterinafryingpansautonionsandgarlicuntiltender.Addtomato,parsley,thyme,andbayleaf.Seasontotastewithsaltandpepper,makingalltaste
snappy.
Nexttakethemashedmirlitonpulpandmixwithsoakedandsqueezedbreadcrumbs.Seasonwellandfryinbutterfor5minutes.Addtheshrimptothepulp.Mix
mixturewiththetomatoonionmixtureandfillmirlitonshells.Sprinklegratedcrumbsovertopsdotwithbutter,andbakeina375degreeovenuntilbrowned.
FromNewOrleansRecipes,byMaryMooreBremer,NewOrleans,La.
BakedMushrooms
Thisquaintrecipehassurvivedfromthehearthcookingera."Placesomelarge,flatmushrooms,nicelycleanedandtrimmed,onthinslicesofwellbutteredtoast,
puttingalittlenudgelofbutterineach,andalsoasnuffofpepperandsaltlaythemonabakingtrayandcoverthemcarefullyheapthehotashesuponthem(onthe
coveroftray)andletthembakeonthehearthfor15to20minutes."
FromanearlynineteenthcenturyunidentifiedcookbookownedbyMrs.NormanRiddle,Burlington,N.C.
FreshMushroomsSousCloche
Servesfour
Thesearewineflavoredmushroomsservedunderaglassbelldome.
1lb.freshmushrooms,washed
1cupwater
1/2cupwhitewine

Page271

3tablespoonsbutter
Mushroomstock
1tablespoonflour
Juice1/2lemon
1eggyolk,beaten
1/2cuplightcream
4butteredtoastrounds,cuttofitintobottomofbell
Washthemushroomsrinse.Combinethewater,wine,and1tablespoonofthebutterinasaucepan.Addthewholemushrooms.Bringtoboiling,reduceheat,andlet
simmerfor10minutes.Drainreservethestock.Meltthe2remainingtablespoonsofbutterstirintheflouraddthemushroomstockandcook,stirringconstantly,
untilthesaucethickens.Slicethemushroomsthinaddthemtothesaucewiththelemonjuice.Cookslowlyfor5minutes.Beattheeggyolkuntilthickaddthecream.
Graduallyaddtheeggcreammixturetothemushrooms,mixwell,cookuntilheatedthoroughly.Placeeachroundoftoastintoaheatedporcelainshirredeggdish(or
anyheateddish).Dividethemixtureandpouroverthetoast.Fitaheatedbellglassovereachserving.Serveimmediately.Thebellisremovedatthetable.Orserve
themushroomsontoast,omittingthebell.
FromAntoine'sRestaurant,NewOrleans,La.,specialpermission,RoyAlciatore,Proprietor
MushroomSouffle
Serveseighttoten
3/4lb.mushrooms
1tablespoonchoppedonion
6tablespoonsbutter
6tablespoonsflour
2cupsscaldedmilk
1/2cupgratedAmericancheese
DashTabasco
Saltandpepper
6eggsyolks,wellbeaten
6eggwhites,beatenstiff
Washmushroomswell.Chopbothbuttonsandstemsfineandcombinewithonion.Sautin3tablespoonsofthebutteruntillightlybrowned.Coverandsteamover
lowheatfor5minutes.
Pushmushroomsaside.Totheliquidandfatinthepan,addtheremaining3tablespoonsbutter.Blendintheflouraddhotmilkgradually,andcook,stirring
constantly,untilthick.Mixincheeseuntilmelted.AddTabascoandseasonhighlywithsaltandpepper.Cool.
Stireggyolksintomixturethenfoldineggwhites.Pourintoagreased2quartcasseroleandplaceinapanofwarmwater.Bakeat325degreesforabout1hour,or
untilfirm.Serveatonce.Ifyouwishtoholdbackthesouffl,reduceheatto275degreesor300,duringthelastportionofbaking.
Mrs.J.BarnettSmith,fromTheJuniorLeagueofDallasCookBook,Dallas,Tex.

Page272

Okra
OkraissaidtohavebeenbroughtinslaveboatsfromtheCongoregionstotheWestIndiesandthencetotheUnitedStates.Oneofthemostsimpletoprepare,yet
amongthehighlyprizedSouthernvegetables,okraisusedinmanyways.Boiled,itisservedwithavarietyofsauces.Itisfamousasagumboingredientinsections
whereGumboFilisunobtainableitisdeliciousfriedorcombinedinstewsorwithothervegetables.(SeeSoups,Stews.)Okramaybefriedwholeorcutintopieces.
Annie,ourcookformanyyears,slicestheokraintosectionsabout1/2inchlong,dredgesthesectionsinflour,andfriestheminhotfat.Thisokratastessurprisingly
likeoysters.
Mymothermakesanokrafritterbychoppingfreshtenderlittlepodsintothinslices,mixesinenoughflourtobind,andseasonswithsaltandpepper.Themixtureis
pattedintolittlethincakesaboutthesizeofajellyglasstop,andthecakesarefriedinbutter.Theyareservedcrispandhot.
Mrs.W.E.Walker,ofBurlington,NorthCarolina,parboilsthepods,rollsthemincornmeal,andfriesthemineithershallowordeepfat.Or,shecutstherawokra
intosections(likeAnnie),dipsthemintoeggbatterandfriestheminshallowfat.Seasontotaste.
SteamedOkra
Washyoungokrapodsleavingthestemson.Placeincolanderoverboilingwater.Coverandsteamforabout15minutesoruntilokraistender.Servehot,allowing
eachpersontodipokrapodintoindividualcontainersofhotmeltedbutter.
Mrs.RobertW.Traynham,Burlington,N.C.
OnionSouffle
Servesfourtosix
5largeonions,boiled,mashedtopulp(about2cups)
1cupsaltedwater
1tablespoonbutter
2tablespoonsbrownsugar
Salttotaste
11/2tablespoonsextrabutter
11/2tablespoonsflour
3/4cuponionstock
1/3cupcream
3eggyolks,beaten
3eggwhites,beatenstiff
1/4lb.gratedcheese,ormore
Dashcayennepepper
Slicetheonionsputontocookinabout1cupofwater,slightlysalted.Addthe1tablespoonofbutter,andletonionssimmerslowlyuntilliquidis

Page273

absorbed.Forceonionsthroughacolander,ormashfinelywithforkaddbrownsugar,season.
Meltbutterinsaucepan,stirinflourandonionstock,addingthestockgradually,andbeingcarefulthatthemixturedoesnotscorch.Addthecreamandstiraddonion
pulp.Beattheyolksandaddremovefromfireandfoldinthestifflybeateneggwhites.Pourintoaheavy(earthen)bakingdishwhichhasbeenthoroughlygreased
withbutter.Bakeinamoderateoven(350degrees)for25minutes.Justbeforeremoving,sprinkleoverthegratedcheeseandlightsprinklingofcayennepepper.
Allowcheesetocooktoformanicebrownedcrust.
Mrs.VanMacNair,BerkeleyPlantation,Westover,Va.
FrankHolt'sFrenchFriedOnionRings
Servestwo
2largeBermudaonions
Flour
2wellbeateneggs
1cupmilk
Crackermeal
Deepfat
Slicetheonions(about1/8inchthick)separateintorings.Rolleachringinflourthendipintoamixturemadeofthewellbeateneggsandmilkrollincrackercrumbs
andfryinwirebasketinfuriouslyboilingdeepfat.Removedrainandhidewhilethesteaksarebroiling.
FrankHolt,Burlington,N.C.
OnionsinSauterne
Servessix
11/2doz.smallwhiteonions,peeled(orcannedonions,drained)
Sauterne
1tablespoonbutter
Cayennepepper
Iffreshonionsareused,parboiltheminslightlysaltedwaterforabout10minutes,usingacoveredpan.Draintheonions.Putintoaskilletandbarelycoverwith
sauterne.Addthebutter.Simmeruntiltheonionsaretenderbutnotmushy.Drainandsprinklewithcayennepepper.Servewarmasasidedishorasanhors
d'oeuvre.
Thesearenicetogarnishameatplatter.
Mrs.MollieBoren,Greensboro,N.C.

Page274

BlackEyedPeas
BlackeyedpeasareesteemedintheSouthasanappetizingbasicdish(traditionallyservedonNewYear'sDayforgoodluck).Whenpossibletheyareboiledfresh
withpork,butareverygoodinthedriedbean.
Fromblackeyedpeascombinedwithricecomesthefamous"HoppingJohn"(called"HoppingJack"insomesections),atypeofJambalaya,saidtobeofSpanish
origin.(Jambalayaconsistsofmanycombinationsofriceandmeatsorvegetables,orboth.)Cowpeasoftensubstitutefortheblackeyedpeas.Thiscombinationis
knowntotheCreolesasJambalayaauCongri.
"HoppingJohn"ismadeseveraldifferentways.Themostcommonistoboilthepeaswithporkuntiltender.Steamriceseparatelyuntildry,thenaddricetothepeas
andletsimmeruntiltheconsistencyisofflakymoistness.Manyaddtomatoes,greenpeppers,andonionstothepeasandserveasasauceoverdryrice.
Bollitos
(BlackEyedPeaFritters)
Serveseighttoten
ThestewardofthePassaGrilleYachtClubboaststhathecooksfromTheSouthernCookBook.WeareproudtoaddthisYachtClubrecipetoourcollection.
2cupsdriedblackeyedpeas,soakedovernightincoldwater
1smallclovegarlic
2birdpeppers(smallredhotpeppers)
Saltandpeppertotaste
Hotfat
Soaktheblackeyedpeasovernightincoldwater.Rubbetweenpalmstoloosenhusks,whilewaterisrunningintobowl,floatingoffasmanyhusksaspossible.
Putthroughameatgrinderwiththegarlicandpeppers,fromwhichtheseedshavebeenscraped,alongwithsaltandpeppertotaste.Savethedrippingsfromgrinding
mixture.Whenthoroughlygroundandmixed,putinelectricmixerbowlandbeatuntilfluffy,addingdrippingsifmixtureistoodry.Heatfatinadeepkettleto365
degrees.Dropblackeyedpeamixturebytablespoonsintothehotfatandfryuntilgoldenbrown.Drainonabsorbentpaper.Servehot.
BuddyBorrensen,ClubSteward,PassaGrilleYachtClub,St.PetersburgBeach,Fla.

Page275

HoppingJohn
Servesfourtosix
1pt.(or1lb.)freshblackeyed,orcowpeas
1/4lb.goodsaltporkmeat,''streakoflean,streakoffat"
Coldwater,equaltobulkofpeas
Salt,pepper
1onion,optional
1cuprawrice,boiledseparately
Boiltogetherthemeat(slicedordiced)andthepeasinenoughwatertodoublethebulkindeepvessel,untilpeasaretender.Leavesomeoftheliquidfromthepeasin
thepan.(Anonionmaybecookedwiththepeas,wholeorchopped.)
Inaseparatevessel,boilthericeuntildryandflakyandeachgrainstandsapart(seericerecipes).Whenbotharedone,addricetothepeasandadd:
1tablespoonbutter
1/16teaspoonredpepper
Additionalsaltandpeppertotaste
Letsimmeronstove,untilflavorsblend,about10minutes.Theliquidshouldallbeabsorbedbutnotdry.Servehot.PouroverCreoleSauce,optional.
Mrs.MargaretRolf,Columbia,S.C.
BlackEyedPeasinVinegarOilDressing
Serveseighttoten
AnewNewYear'sDaydish.
1lb.freshordriedblackeyedpeas,boiledinsaltedwater,orwaterseasonedwithlittlehamorfatback
2largepurpleSpanishonionsoranysweetonions
1cupsaladoil
1cupcidervinegar
1/4cupsugar
2clovesgarlic,mashedtopulp
1smallhotredpepper,seeded,minced
Blackpeppertotaste
Saladgarnishing:lettuce,tomato,olives,etc.
Boilpeasuntiltenderbutnotmushydrain.Arrangevegetablesinalternatelayersinadeepbowlorlargejar.Makeadressingoftheoil,vinegar,sugar,and
seasoningsbyblendingwell.Pourovervegetables.Letstandatleast24hoursbeforeserving.Serveasasaladinlettucecupswithwedgesoftomatoandolives,or
serveasvegetabledish.
Mrs.GraydonPugh,Atlanta,Ga.

Page276

GreenPeas,Oriental
Servessix
1lb.(shelled)freshgreenpeas,boiled,drained,or110oz.pkg.frozenpeas,cooked,drained
11lb.canmixedChinesevegetables,drained
1tablespoonbutter
Saltandpeppertotaste
1cupsourcream
MixthepeasandChinesevegetablesinasaucepanaddbuttersaltandpeppertotaste.Coverandheatthevegetablesoverslowheat.Justbeforeserving,stirinthe
creamandsaltandpeppertotastereheat.Servehot.
GreenPeaTimbaleswithMushroomSauce
Servessix
2cupspuremadefromcookedgreenpeas
4eggs
4tablespoonsthickcream
11/2teaspoonssalt
1/2teaspoonwhitepepper
2tablespoonsmeltedbutter
Onionjuicefewdrops,ortotaste
1/16teaspooncayennepepper
Individualringmolds,buttered
MushroomSauce(seeMushroomsSousCloche,p.270)
Makeapureofcookedpeasbyforcingthemthroughasieveorfoodmill.Beattheeggsstirintothepureeaddcream,salt,pepper,butter,onionjuice,and
cayenne.Pourinto6individualringmolds.Setmoldsinashallowpanwithalittlewaterinit.Bakeat350degreesfor30minutes,oruntilmixtureisfirm.Fillthe
centersofmoldswithhotmushroomsauce.Servehot.
Mrs.NelsonCheney,fromTheMonticelloCookBook,Charlottesville,Va.
NOTE:Thegreenpeamoldcentersmaybefilledwithcreamedchicken,creamedseafood,creamedeggs,oranydesiredfilling.
"OldSouthern"StuffedBellPeppers
Servessix
FromTheOldSouthernTeaRoomatVicksburg,Mississippi,isthisdeliciousstuffedpepper.
8bellpeppers
2smallonions
2tablespoonsbutter
1No.1cantomatoes

Page277

2cupscrackercrumbs
1/2cupchoppedham
Saltandpeppertotaste
Chop2peppersand2onions.Sautinbutteruntilwelldone.Addtomatoescookandaddcrackercrumbsandchoppedham.Seasontotastewithsaltandpepper.
Stuffpepperswhichhavebeenpreviouslyscalded,andsprinklewithcrackercrumbs.Brushwithbutterandbake.
Mrs.W.I.McKay,Owner,TheOldSouthernTeaRoom,Vicksburg,Miss.
PeppersStuffedwithSausageandRice
Servessix
6mediumsizesweetgreenbellpeppers
Boilingwater
1teaspoonsalt
3tablespoonsfinelychoppedonions
1clovegarlic,crushed
11/4lbs.porksausage
2cupscookedrice
2tablespoonsfinelymincedparsley
1/4teaspoonpepper
3/4cupbeefconsomm
Pinchofsalt
1cupsoftbreadcrumbs
3tablespoonsmeltedbutterormargarine
3/4cupV8juice
1/2cupsanygoodhottomatosauce
Cutthestemendsoffpepperswashandseedthem.Placeinalargesaucepanandpouroverboilingwatertocover.Addthesalt.Parboilpeppersfor5minutes.
Removefrompaninvertanddrain.Inaskilletcombinetheonion,garlic,andsausage.Stirovermediumheatuntilsausagebrowns.Addtherice,parsley,pepper,and
consomm.Addapinchofsaltifdesired.Blendthemixtureandstuffthepeppers.Arrangepeppersinagreasedbakingdish.Mixthecrumbswiththebutterand
sprinkleovertopsofeachpepper.PourtheV8juiceinthepanaroundthepeppers.Bakeinapreheated350degreeovenforaround40minutes,oruntilcrumbs
arebrowned.Removepepperstoaservingdish.Pourthetomatosauceintothebakingdishandstirheat.Pourthehotsaucearoundthepeppers.
Mrs.H.P.McKay,Onancock,Va.
BakedPlantainPie
Servessixtoeight
Theplantainisavarietyofbananathatcannotbeeatenraw.
3plantainsmashedwith1cupmilk
1/2lb.beef,cutintosmallcubesorsliced

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1/3cupbutter
1/4cupmincedonion
1/4cupmincedgreenpepper
2hardboiledeggs,sliced
12olives
2tablespoonsraisins
Boilandmashtheplantainswiththemilk.Sautthechoppedmeatinthebutter.Addtheonions,pepper,slicedhardboiledeggs,olives,andraisins.Cook5minutes
more.Greaseapyrexmoldandputinhalfthemashedplantains.Thenputinthemeatmixtureandcoverwiththeotherhalfoftheplantains.Brownina350to375
degreeovenfor20minutes.Agoodluncheondish.
FromPuertoRicanCookBook,byElizaB.K.Dooley,SanJuan,PuertoRico
IrishPotato
TheIrish("Buckra,""white")potatoisnotsowidelyservedintheSouthasintheNorthandWest,perhapsbecauseofthepopularityofthepotato'sarchrivalrice.
Evenso,therearenumeroustemptingpotatodishesservedintheSouthwhicharegenerallysimpleandeconomicaltoprepare.Themostrespectedeverydaypotato
dishisthecreamedormashedpotato,fromwhichisevolvedthericherDuchessvarietyservedasadecorativeborderforplankedmeats,seafood,orvegetables.
Thentherearethe"FrenchFries,''booncompanionofbroiledsteak,anddozensofotherforms,familiartoall.
Bibba'sPotatoes"Anna"
Servesfour
4mediumsizepotatoes,peeled,slicedthin
4mediumsizeonions,peeled,slicedthin(optional)
Butteredovalshapedcasserole(earthen,pyrexorenameledware)
1teaspoonsalt
Freshgroundblackpepper
1/2cupbutter(1/4pound),melted
Peelandslicethepotatoesandonionsverythin.Butterthesidesandbottomofacasserole(orapyrexloafpan)well.Arrangetheslicesofpotatoesandonions
alternatelyuponedgesinthedish,packingthemclosetogethersothevegetableswillnottoppleover.Sprinklethesaltandpepperoverall.Inasaucepanmeltthe
butter.Dribblethebuttergenerouslyoverthevegetables.Ifmorebutterisneeded,additaspotatoesbake.Bakeinapreheated400to425degreeovenforaround
45minutes,oruntilpotatoesandonionsarebrownedandtender.Servehot.
Mrs.W.H.May,Jr.,Burlington,N.C.

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VARIATION:Thepotatoes(withorwithouttheonions)maybebakedasaboveinasquare8"8"2"pyrexbuttereddish.Placelayersofpotatoesonbottomand
aroundsidesofdish,standingthepotatoesaroundthesides.Fillthecenterwithlayersofpotatoes.Bakeasabove,turnoutonabakingsheet.Placeunderthebroiler
forafewminutesforbottompotatoestobrown.Servehot.
CheesemaybesprinkledoverPotatoesAnna.Usefinelygratedcheddar,Romano,orParmesan.Sprinklecheeseonjustbeforeremovingfromtheoven.
DuchessPotatoCroquettes
Twelvecroquettes
3cupsDuchessPotatoes(seerecipe)
2eggs,beatenwith2tablespoonswater
1cupfinedrybreadcrumbs
Deepfatforfrying
CooltheDuchesspotatomixture.Shapeequalportionsintoroundorcylindricalcroquettes(21/2incheslongand11/2inchesindiameterforthecylinders).Beatthe
eggswiththewater.Dipthecroquettesinthebeateneggsthenrolltheminthebreadcrumbs.Preheatfatto375degrees.Fryafewcroquettesatatimeuntilgolden
brown.Drainonabsorbenttowels.Servehottogarnishmeatplatters,and/orasanaccompanimentformeats,seafoodorpoultry.
CreamedorMashedPotatoes
Servesfour
Allow1mediumpotatoforeachserving:
4mediumsizedpotatoes,peeled,halvedorquartered,boiledinslightlysaltedwatertocover
2tablespoonsbutter
Purecreamortopmilk,1/2cupormore
Dashcayennepepper
Nutmegifdesired
Boilpotatoesinadeepheavypanwithtop,untiltenderbutnotmushy.Drainthoroughly.Setthepanwiththepotatoesbackonheatingunitturnedtolowaddthe
butter,andwithapotatomasherbeatthepotatoeswithsweepingstrokes,mashingatthesametime,untilmixtureissmoothandcreamy.Addthemilkandcayenne
pepperandmoresaltifnecessary,butIlikeafaintsaltytastetopotatoestobecounteractedbygravyorsauce.Trytopreparepotatoes10to15minutesbefore
servingturnheatdownto"warm"orsetvesselinpanof

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boilingwater.Closetightlywithtop,andallowtosteamuntilservingtime.Thepotatoeswillbeaslightasmeringue.Serveatoncewithsprinklingofnutmegor
cayenneovertogarnish.
DuchessPotatoRoses
Totheabovemixtureadd1eggbeatalltogether.Placeinapastrybagwithtubehavingastarshapedopening.Pressmixturethroughbagguideitaroundinsmall
circleswindingitarounduntilitcomestoapeakinthecenterofeachcircle.Thelittlemoundswillresembleroses.Brushlightlywithbrushdippedinbeatenegg,place
dotofbutteroneach"rose."Brownthemforseveralminutesintheoventheedgestouchedbybutterwillbrownfirstgivinga"natural"look.Tomakeaplainborder
aroundplankordish,guidemixtureinplainorscallopededging.Brownasforroses.
FromTheCenturyCookBook,byMaryRonald
Antoine'sPommesdeTerreSoufflees
Thisfamous"FrenchFriedPotato"isapuffedfingersizeddelicacy,hollowontheinsidewithgoldenbrownexterior.Thecomplicatedmethodofcookinginvolvestwo
kettlesofhotgreasewithinfinitecarebeinggiventotheboilingprocess.Theresultsareworththecare,asthedishwasfirstmadeforaking.
ThePommesSoufflesoriginatedinParisin1837whenachefnamedCollinetwaspreparingFrenchfriedpotatoesforKingLouisPhilippe.TheKingwaslateand
thepotatoeshadtoberefried.TheoutcomeoftheKing'stardinesswasadeliciouspuffypotato.CollinetgavethesecrettoAntoineAlciatore,whoin1840opened
hisfirstAmerican"Antoine's"inNewOrleans.Thisistheoriginalrecipe,withamodernpotatosubstituted.
PeelBurbank,California,potatoes.Cutinto1/8inchlengthwiseslices,placeinawirebasketandruncoldwaterovertoremoveextrastarch.Drythoroughly.
Have2fryingkettlesoffatreadyoneatmoderatetemperature(330degrees),theotherveryhot(380degrees).Placeseveralslicedpotatoesinfryingbasketin
moderatelyhotfatandcookuntiltheyrisetothesurfaceandtheedgesshowfaintsignsofpuffing.(Ifthepuffdoesnotdevelop,startover.)Ifthefaintpuffing
appears,thenimmediatelytransferpotatoesinbaskettotheveryhotkettleoffatcookuntilfullypuffedandbrowned.Drainonabsorbentpapersprinklewithsalt
andserveimmediately.Ifdesiredthepotatoesmaybesetasideafterthesecondcookingandgivenafinaldipintheveryhotfat,then

Page281

rushedtothetable.Ifthisistobedone,donotfullybrownthepotatoesinthesecondfatpot.Finishtheminthethirdcooking.
FromAntoine'sRestaurant,NewOrleans,La.Specialpermission,RoyAlciatore,Proprietor
PotatoCroquettes
Servessix
3cupshotmashedpotatoes
11/2tablespoonsbutter
1teaspoonsalt
1/4teaspooncelerysalt
Fewgrainscayenne
1egg
Creamedchickenoranymeat
Breadcrumbs
Rawegg,beaten
Hotfat
Mixthefirstfiveingredientsaddonionjuicetotasteand1egg.Shapewellbeatenmixtureintoballs.Fillthecenterwithcreamedchickenoranymeat,shapingthe
ballintheformofapotato.Dipincrumbs,raweggbeaten,backintocrumbsandfryinhotfat.
IrishPotatoSouffle
Servesfourtosix
4largeIrishpotatoes
1cupsweetmilk
1/2cupbutter
Salt,whiteandredpeppertotaste
4eggyolks
4eggwhites
Boilthepotatoesandrubthemthroughasieve.Takethemilkandbutterandletcometoaboilinaseparatesaucepan.Addthepotatoesandseasoningsandbeattoa
cream.Thenputin,oneatatime,theeggyolks,beatingthemixturewellaftereachegg.Dropapinchofsaltintotheeggwhitesandbeattoastifffroth.Addthisto
thepotatomixture,stirringitlightly,andpourintoawellbutteredbakingdish.Bake20minutesat375degrees.Servewithmeatsthathavegravies.
Mrs.E.T.Pullen,WinstonSalem,N.C.
RawPotatoPancakes
Servestwelve
ThisisanoldSouthernwayofmakingpotatocakes.
2cupsraw,gratedIrishpotatoes
2eggs
11/2teaspoonsaltpepper,shakingof
2tablespoonsflour

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Beateggsaddsalt,pepper,andflour.Gratepotatoesquickly(becausetheywilldarken)intoabowlofwater.Drainandaddtobatter.Dropbyspoonfulsonahot
wellgreasedgriddleorspiderandbrownonbothsides.
"Katch"(Mrs.DeForestGoodell),fromKatch'sKitchen,WestPalmBeach,Fla.
SweetPotatoesMargherita
(CandiedPotatoes)
Servessixtoeight
Slice5boiledsweetpotatoesandarrangeinlayersinabutteredbakingdishalternatingwithbrownsugar,dotsofbutterandslicesoforangewiththepeellefton.Add
enoughwatertomakeathicksyrup.Becarefulnottoaddtoomuchwater,forthesyrupshouldbequiterich.Bakeinamoderate(350degree)ovenfor1hour,
bastingoccasionallywiththesyrupinthedish.
Thisisespeciallynicetoservewithduckorgame.Slicesoflemonmaybemixedwiththeorange,orlemononlymaybeusedifpreferred.
LeizeDawson,VillaMargherita,from200YearsofCharlestonCooking,byBlancheS.Rhett,LettieGay,andHelenWoodward
SweetPotatoSouffleinOrangeBaskets
Serveseight
6sweetpotatoes,mediumorsmall
1/2teaspoonsalt
2tablespoonsbutter
1egg
Raisins
Gratedrind2oranges
Orangebaskets
Marshmallows
Boilpotatoespeelandmashwithpotatomasherorricerseasonwithsaltandbutteraddbeatenegg,raisinstotaste,andthegratedorangerind.Makelittlebaskets
ofscoopedoutorangeshellsandfillwithpotatomixture.Topwithmarshmallowandbakeuntillightbrown.
Mrs.JohnS.Montgomery,fromFavoriteRecipes,TerraceTeaHouse,Thomasville,Ga.
SweetPotatoPuffsDemere
1smallsweetpotatoforeachperson
1/3stickbutter
Brownsugar
1/2teaspoonnutmeg
Allspice,clovestotaste
Raisinsasdesired
Fewcutpecans

Page283

Marshmallows
Hotfat
Cornflakes
Cookandmashthesweetpotatoes(allowing1smallpotatoforeachperson),andaddalargelumpofbutter.Whilestillhot,seasonwithbrownsugar,spices,raisins
andafewcutpecans.Whenwellmixed,takemarshmallowsandmoldthepotatomixturearoundeachmarshmallowtoformballs.Rollincornflakesandfryindeep
fat.
Mrs.RaymondDemr,HarringtonHall,Savannah,Ga.
PineappleandLouisianaYamsFlambee,alaGermaine
Thislusciousdessertwhichwasquitepopularduringthe"Potato"or"Yam"Session,isoneoffiveofMrs.Wells'screations.
"Boilyams,thenslice.
"Rollslicedyamsandslicedpineappleinflour,theninmilk,thenrollbackinflouragain.
"Frypineappleandyamsinoilorshorteninguntilgoldenbrown.Placecherryinthecenterofpineapple.Thenputthepineappleandyamsinasilverplatter,andcover
freelywithsugar.
"Bakeinoven5minutes,pourcognacoverit,lightwithamatch,thenserve,andaddsherry."
Mrs.GermaineWells,Owner,Arnaud'sRestaurant,NewOrleans,La.
GlenwoodPlantationSweetPotatoPone
Serveseight
4largesweetpotatoes,raw
Gratedrind1lemon
Gratedrind1/2orange
2eggs
1/2cupbrownsugar
1/2teaspooncinnamon
1/2teaspoonnutmeg
1/2teaspoongroundcloves
1/2cupNewOrleansmolasses
1cupmilk
1/2cupbutter
Gratethepotatoes(raw)thenthelemonandorangepeel.Beateggs,sugaraddpotatoes,spices,molasses,milk,andbutter.Putmixtureintobutteredbakingdish
andbakeslowlyat325degrees1hour.Servehotwithmeatcourse,orcoldcutinslicesforsupper.
Mrs.EdwardP.Munson,GlenwoodPlantationHouse,Napoleonville,La.

Page284

FriedPumpkinBlossoms
Thisisanoldrecipetakenfromayellowedscrapbook,dated1832.
1pt.youngpumpkinblossoms,freshfromthevinesrinsed,dried
Saltandpepper
1egg,beaten
Flourorbreadcrumbs(finecrumbs)
Bacondrippings
"Takeyouryoungpumpkinblossoms,freshfromthegarden,withdewonthemisthebesttime.Rinsethemandshakethemdry.Putonyoursaltandpepperlightly.
Dipthemgentlyintoyourbeatenegg.Dredgethemtheninflourorbreadcrumbs.Havesomebacondrippingshotinaskillet.Frytheblossomsuntilbrownonboth
sides.Drainthemandservethemcrispandhotwithmorningeggsandbacon."
RedBeansandRicewithSmokedSausage
Servestentotwelve
ThisisfromtheWiseCafeteriaofNewOrleans,afamousestablishmentservingsince1930.
3lbs.redkidneybeans
1lb.dicedham(raw)
1/2lb.choppedonions
1teaspoongarlicpowder
1gal.water
Seasonings:saltandpepper,Accentusedinmeasureratioof5partssaltto1partpepperto5partsAccent(ortotaste)
3tablespoonsshortening(butterormargarine)
1/3cupfinelychoppedparsley
Cookedrice
Smokedsausage
Soakbeansovernightanddiscardsoakwater.Combinebeans,ham,onions,andgarlicpowderinthewater.Boilslowlyuntilbeansaretenderbutwhole.Add
seasoning,shortening,andparsleyblendin.Serveoversteamingriceandsmokedsausage.
Mrs.JosephE.DuBois,Metaire,La.
SouthCarolinaDryRice
Servesfour
CharlesMasonCrowson,famedyoungSouthernportraitpainter,saysthesecretofthisriceislemonjuiceandbutteraddedtotheboilingrice.

Page285

1cupwhiterice
11/2cupswater
Salttotaste
Juice1/4lemon
1largelumpbutter(about1/4stick)
Putalltogetherinaheavysaucepanandletcometoaboilthenstirjustoncewithalongprongedfork.Turndownflamelowandletcookuntilwaterhascooked
out,about20minutes.Dishoutofpanwithaforkandtosslightlyintoservingdish.Thericewillbelight,dry,andflaky.
CharlesMasonCrowson,Atlanta,Ga.
CharlestonRedRice
Serveseighttoten
6slicesbacon,orleftoverhamchunks
16oz.cantomatopaste
1No.2cantomatoes
21/2cupsrawlonggrainrice
1mediumlargeonion,chopped
6ormorestalkscelery,diced
Pinchsage
Pinchthyme
Ismallgreenpepper,choppedfine
Salt,peppertotaste
Frythebaconorhaminheavysaucepan.Addtomatopasteandallotheringredientsandletcookuntilvegetablesaretender.Thenputintoasteamerandcoverand
letsteamuntildry.Putinadoubleboiler,ifyouwant,withthetoponandletdry.Takesabout45minutestogetgoodanddry.Servehot.[Thisisaonedishmeal.
M.B.]
Mrs.DavidBattleVerner,Charleston,S.C.
WildRicewithMushroomsBakedinConsomme
Servesfourtosix
1cupwildrice,raw
10oz.cancondensedconsomm
1/2lb.mushrooms
1tablespoonbutter
Washricethoroughly,removinghusksandforeignparticles.Placeinwideshallow11/2qt.casseroleandcoverwiththeconsomm.Allowtosoak6hours.Bake,
covered,inmoderateoven(350degrees)for45minutes,addingalittlewaterifricebecomestoodry.
Meanwhile,sautthewashed,slicedmushroomsinbutteruntiltender.Stirlightlywithaforkintotherice.Leavericeuncoveredandallowtodryoutalittlebutnotto
crustontop,inslowoven.Riceshouldbemoist,butallliquidabsorbed.
ClaraBondAnderson,Burlington,N.C.,andNewYork,N.Y.

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WildRiceRingMoldwithMushrooms
Servesfourtosix
Tomakearingmold,followtheaboverecipepackriceandmushrooms,mixedwithlittlebutteriftoodry,intoagreasedringmold.Unmoldandfillcenterwith
mushroomsauce.
Sauce
Twocupsmedium(orasdesired)richcreamsauce(seeSauces,p.431),blendedwith11/2cupsfreshmushrooms,sautedin2tablespoonsbutter.Seasonwith
salt,pepper,apinchofcayenne.
OkraPilaff
(Pilau)
Servesfourtosix
4or5slicesbacon
4cupstomatoes,canned,eitherpureorstrained
4cupsokra,cutup
2cupswashedrice
Saltandpepper
Frybaconaddtomatoesandcutupokra.Bringtoboil,andaddrice,salt,andpepper.Putinsteamerandcookuntildry,about11/2hours.
Mrs.E.S.Pegues,fromMt.Pleasant'sFamousRecipes,Mt.Pleasant,N.C.
ShrimpPilaff
Servesfourtosix
Followtheaboverecipe,substituting1lb.cookedshrimpforokraandaddingalittleredpepperandchoppedbellpepper.
Mrs.E.S.Pegues,fromMt.Pleasant'sFamousRecipes,Mt.Pleasant,S.C.
SpinachSouffle
Servessix
1cupofcookedspinach,mashedfine,cookedfrozenorcanned,orfresh
1/2cupbutter
1/4cupflour
1/3cupliquidfromthecookedspinach
1/3cuplightcreamormilk

Page287

2eggyolks,beatenwell
2eggwhites,beatenstiff
Saltandpeppertotaste
1/2cupgratedcheese,optional
Boilanddrainthespinachmashorchopfine.Heatthebutterinaskilletstirintheflourthenaddthespinachliquidandcream.Cookoverlowheat,stirring,until
mixturethickens.Addthespinachtothesauce.Stirinthebeateneggyolksfoldintheeggwhites.Pourintoagreased11/2qt.bakingdish.Setinapanwith2
inchesofwater.Bakeina350degreeovenfor35to40minutes.Ifdesired,sprinklethetopofsoufflwiththecheesebeforeputtingitintheoven.Serveimmediately
oritwillfall.
Mrs.RichardGwathmey,Wilmington,N.C.,fromSouptoNuts,Burlington,N.C.
SpinachandMushroomsinSourCream
Servesfourtosix
2lbs.freshspinach,boiled(or110oz.packagefrozencooked)
Water,salt
4tablespoonsbutter
1tablespoonWorcestershiresauce
2teaspoonslimeorlemonjuice
1/2teaspoonfreshgroundblackpepper
1/4lb.freshmushrooms,or1cupcanned,sliced
1/2cupsourcream(littlemoreifnecessary)
Iffreshspinachisused,washitwellintepidwater,thenseveraltimesincoldwaterpickoutanywiltedleaves.Placespinachinlargesaucepanpouroverabout1/2
cupwaterand1teaspoonsalt.Coverandsteamthespinachovermediumhighheatuntilspinachistenderabout10minutes.Drain.Putthespinachthrougharicer
orfoodmillpourspinachinasaucepan.Addtwotablespoonsbutter,theWorcestershiresauce,limejuice,andblackpepper.
Inasecondsmallsaucepan,sautthemushroomsintheremaining2tablespoonsbutteruntiltender.
Mixthemushroomswiththespinachandstir.Addthesourcreamandmixlightly.Thereshouldbeenoughcreamtowellcoatthevegetablesandbindthemtogether.
Ifmoreisneeded,add1to2tablespoons.Reheatthemixture,butdonotletboil.Servehot.
Mrs.JohnChester,Memphis,Tenn.
NOTE:Iffrozenspinachisused,cookuntiltenderproceedasforfreshspinach.

Page288

FrenchFriedSpinachBalls
Servessix
2cupschoppedcookedspinach
2tablespoonsbutter
Salt,pepper
2eggs,1beaten(inspinach)1saved
1cupbreadcrumbs
2tablespoonsgratedonion
2tablespoonsgratedcheese
1/4teaspoonallspice
1/4cupwater
Breadcrumbs
Combinechoppedspinach,meltedbutter,salt,pepper,1wellbeatenegg,breadcrumbs,onion,cheese,andallspiceandmixwell.Allowtostand10minutesthen
makeintoballs.Combinetheothereggwiththe1/4cupwaterandbeatuntilwellblended.Rollthespinachballsinbreadcrumbsdipineggmixture(fromtheextra
egg)thenagaininbreadcrumbs.Fryinhotdeepfatuntilagoldenbrown.Drainonabsorbentpaper.Servehot.[Thesearedelightfulservedwithacheesecream
sauce,tomatocheesesauce,orplaingarnishdishwithparsleyandwedgesoflemon.M.B.]
FromCookingRoundtheWorldandatHome,EurekaSprings,Ark.
SpinachRoven
Servessix
4lbs.freshspinach
1/3lb.butter,melted
1cupheavycream
Saltandpeppertotaste
Washandboilthespinachinslightlysaltedwateruntilitistender.Chopitveryfineorputthroughafoodmilldrain.Pouroverthemeltedbutter.Pourintoa11/2
quartbakingdish.Bakeina400degreeovenfor20minutes,oruntilquitedry.Stirinthecream,salt,andpepper.Replaceintheovenandheat.
MarySams,fromTheCottonBlossomCookBook,Atlanta,Ga.
AcornSquash
Cutacornsquashinhalfscoopoutseed.Rinse,andsprinklewithsalt,1teaspoonbrownsugar,anddashofcinnamon.Putsmallpieceofbutterineachcenterand
placeonbutteralittlesausagecakewhichhasbeenlightlybrownedinitsownfat.Placeinopenbakingdishpourinsmallamountofwaterbakeat350degreesuntil
pulpistender,about1hour.Theselittlesquashmaybeservedwithoutthemeatifso,usemorebutter.
Mrs.DonHolt,Concord,N.C.

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AcornSquashStuffedwithAppleandChutney
Unusualanddeliciousisthissquashpreparedtogarnishaplatterofquailontoast.
Allow1squashand1appleforeachperson.Peel,quarter,core,andboilsquashinsaltedwateruntiltender.Removeseasoneachwith1/2teaspoonofbrownsugar
andsprinklingofpaprika.Bakeapplequartersinacoveredbakingdish,seasonedtotaste,in325degreeovenuntiltender.Placeaquarterofappleineachquarterof
squash.Pourovereach1teaspoonofchutney.Justbeforeservingheatin400degreeoven,orunderthebroiler.[SeeAppleTomatoChutney,p.419.]
Mrs.John0.Parish,Franklinton,N.C.
SquashandCornPudding
Servessix
1lb.yellowsquash(5or6mediumsquash)
1smallonion
1egg
1cupcreamedstylecorn
1cupbreadcrumbs
Salt,peppertotaste
Butter
Boilsquashandoniontogether.Mash.Addegg,corn,breadcrumbs(savesomecrumbsfortop),salt,andpepper.Dotwithbutter.Putrestofcrumbsontop.Putin
greasedcasseroleandbakein350degreeovenforabout1hour,oruntilbrown.[Gratedcheesemaybeaddedtothismixtureorusedasatoppingtosubstitutefor
breadcrumbs.M.B.]
Mrs.GastonRandman,fromWhat'sCookin'inBirmingham?,Birmingham,Ala.
Rip'sSquashCasserole
Servesfour
1lb.summersquash
2mediumsizeonions,cutintoquarters
1cupsourcream
1/2teaspooncelerysalt
Devonshirebreadcrumbs
4tablespoonsbutter
Inasaucepan,cookthesquashwithjustenoughwatertobarelycoveruntilsquashistenderdrainoutallfreeliquidmash.Boiltheonionsinasmallamountofwater
untiltenderdrainoffallliquidandmash.Combinesquashandonionsmixwiththesourcreamandcelerysalt.Pourintoashallow(9inchround)bakingdish
(ungreased).SprinklegenerouslywithDevon

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shirecrumbs.Dotthetopwithbitsofbutter.Bakeat325degreesuntilthecrumbtoppingbecomesbrownandpasty.Servehot.
RayCooperEuliss,Burlington,N.C.
SquashPeanutCasserole
Servessixtoeight
1cupdrybreadcrumbs
2lbs.yellowsquash,freshorcanned
1/2teaspoonsalt
1teaspooninstantchickenbouillon
2tablespoonsbutter
1smallonion,grated
1cupheavycreamorsourcream
Peppertotaste
1cupsalted,toastedpeanuts,crushed
5stripsbacon,cookedcrispandcrumbled
Parmesancheese
Buttera9inchbakingdishorcasserolegenerously,andsprinklethedishwiththebreadcrumbs(bottomandsides).
Trimthesquashandcutitintochunks(ifcannedsquashisused,drainitwellbutdonotcookit).Putthesquashinasaucepanwithatopaddjustenoughwaterto
coversquashstirintheinstantbouillon.Coverandboiluntilsquashistenderandallwaterevaporated.Mashthehotsquashinamixingbowlstirinthebutter,onion,
cream,andpeppertotaste.Pourmixtureintotheprepareddish.Bakeina350degreeovenfor40minutes.Sprinklethetopwiththepeanutsandbacon.Sprinkle
Parmesancheeseoverall.Continuebakinguntilcheesemelts.Servehot.
Mrs.JamesLea,Atlanta,Ga.
BakedZucchini,Italian
Serveseight
8zucchinisquash(5to6incheslong)
Water
1/4teaspoonsalt
Peppertotaste
1/4teaspooneachofbasilandoregano
1/2teaspooncurrypowder
1cupbreadcrumbs
2tablespoonsbutter,melted
1/2cupcannedmushrooms,chopped
16oz.cantomatopaste
1cupgratedsharpcheese
3/4cupevaporatedmilk
1tablespoonWorcestershiresauce
1tablespoonpreparedmustard
1teaspoonbrownsugar

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Cutthezucchini(unpeeled)intothickslices(about3incheslong).Simmerinasmallamountofwaterfor10minutes.Drainwellstirinthesalt,pepper,basil,oregano,
andcurrypowder.Place1/2ofthesquashinabutteredcasseroleaddalayerofbreadcrumbswhichhavebeenmixedwiththemeltedbutter.Addremainingsquash,
themushrooms,andremainingbreadcrumbs.Bakeat350degreesfor30minutes.Inasaucepanheatthetomatopasteaddcheeseandstiruntilcheeseismelted.
Addtheremainingingredients.Servethesaucehot,overthesquash.
Mrs.HenryF.Hurdle,Marysville,Calif.
ZucchiniPancakes
Servesfour
2largezucchinisquash,unpeeled,grated
2eggs,unbeaten
4tablespoonsflour
1teaspoonbakingpowder
11/2teaspoonssugar
1teaspoonsalt
Groundblackpeppertotaste
Vegetableoilorbutterforfrying
Parmesancheese,optional
Mixallingredientstogetherexcepttheoil.Inaskilletheattobubblingenoughoiltowellcoverthebottomofthepan.Dropsquashmixturebytablespoonsintothehot
fatandfryasforpancakes,turningtobrownonbothsides.Whilecakesarehot,sprinklewithParmesancheese.Servehot.
Mrs.JohnChester,Memphis,Tenn.
CinnamonBakedTomatoes
Servesfour
1greasedloafpyrexbakingdish,11/2to2qt.size
3cupscannedtomatoesandjuice
11/2cupssugar
1/2teaspoonsalt
3thickslicescinnamonbread(bakeryboughtDollyMadisonpreferred)orplainwhitebread
3/4stickbutterormargarine
Groundcinnamon
Pourtomatoesinabowlandmixwithsugarshouldbeverysweet.Pourintobakingdish.Breakthebreadintofourthsandstickdowninthetomatoessonopartof
breadshows.Dotwiththebutterand,ifcinnamonbreadisused,sprinklelightlywithcinnamon.Ifwhitebreadisused,sprinklegenerouslywithcinnamon.Bakeina
300degreeovenfor11/2to2hours,punchingdownthebreadoftentokeepitfromscorching.Whendonethemixtureshouldbesetlikeathickpudding,andedges
shouldbecandiedandchewy.

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Mrs.Fallin'sCreoleTomatoes
Servestwelve
Mrs.Fallin,aformerCharlestonian,wasadescendantofGeneralFrancisMarion.Yearsagoshegaveherrecipefor''CreoleTomatoes"toMrs.EugeneE.Grayof
WinstonSalem,NorthCarolina.Thisisthefamousdish,givenmebyMrs.Gray'sdaughter,Mrs.DonE.Scott.
6slicesbacon
2onions
2doz.large,firmtomatoes
8hardboiledeggs,mashed
Breadcrumbs
3/4cupbutter
Saltandpeppertotaste
2tablespoonsparsley,minced
Cookbaconuntilcrispdrain,chop,andsetaside.Inthepan,leavejustenoughbacongreasetotenderizethechoppedonion.Addtothisthepulp,scoopedcarefully
withteaspoon,fromthetomatoes.Donotscrapeshellstoothin.Totheabovemixtureaddthemashedeggs,andenoughbreadcrumbstomakeafirmmixture.
Seasonwithbutter,salt,pepperandparsleyifnecessaryaddalittlecannedtomatojuice.Addbaconlastandstufftomatoes.Sprinkletopswithbutteredbread
crumbs.
Placestuffedtomatoesinapanandbakeinmoderateoven(350degrees)untilthoroughlyheatedandbutteredbreadcrumbsontoparebrowned.Donotcooklong
enoughfortomatoestoloseshape.Servehot.
ContributedbyMrs.DonE.Scott,Graham,N.C.
CornyTomatoes
Servessix
6firmripetomatoes
Saltandpepper
2tablespoonsonions,chopped
2tablespoonschoppedgreenpepper
3tablespoonsbutterormargarine
3/4cupslicedmushrooms
1cupcookedcorn
1egg,slightlybeaten
1teaspoonsalt
1/8teaspoonpepper
Washtomatoescutslicesfromtopsofeach.Cutoutcenterpulpandreserve.Sprinkletomatoshellswithsaltandpepper.Sautonionandgreenpepperinbutteror
margarineaddtomatopulp,mushrooms,corn,beatenegg,salt,andpepperandmixwell.Filltomatoeswiththismixture.Placeingreasedbakingdishandcover
bottomofdishwithwater.Bakeinmoderatelyhotoven,375degrees,for20minutes.
Mrs.LesterS.Corrick,fromWhat'sDatCookin'?,PointPleasant,W.Va.

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TomatoesStuffedwithChickenLivers
Servessix
6large,firmtomatoes,ripe
1tablespoonlemonjuice
Salt,peppertotaste
Cayenne
2tablespoonsmincedonion
2tablespoonsbutter
1/2lb.chickenlivers,chopped,sauteed
1/2cupfreshcookedmushrooms,chopped
Butteredbreadcrumbs(about1/2cup)
2hardboiledeggs,sieved
2tablespoonschoppedparsley
2tablespoonscoldwater
Cheesesauce
Paprika
6stripscrispbacon
Wash,butdonotpeeltomatoes.Ifpossibleselectthemwithbitofstemleftontop.Cutofftopabout1/2inchthicksave.Scoopoutinsidesoftomatoessprinkle
eachwithalittlelemonjuice,saltandpepper,anddashofcayenne.
Inasaucepanbrownthemincedonioninthebutter.Addthechickenliversseasontotaste,andcookfor3to4minutes.Themushroomsmaybesautedwiththe
liversandonion,orcookedseparately,sothatmeasuringismoreaccurate.Blendlivers,mushrooms,andonionsaddthebreadcrumbs,sievedhardboiledeggs,the
scoopedoutinsideoftomatoesandchoppedparsleysimmerfor3minutes.Removemixtureandletcool.Thenstuffthetomatoshellsplacethetomatotopoverto
actasacover.Placetomatoesinabakingpanandadd2tablespoonsofcoldwater.Bakeinmoderateovenfor20minutes,oruntiltomatoesaretenderbutnot
soggy.Servehotwithacheesesauce,andsprinklewithpaprika.(Blendcheesewithacreamsauce,ifdesired.)Garnishwithparsleyandbaconstrips.
Mrs.EugeneClydeBrooks,Jr.,Durham,N.C.
TomatoParmesanSouffle
Serveseight
21/2cupsdrainedtomatopulp(freshorcanned)
3tablespoonsmincedonion
1clovegarlic,minced
3tablespoonssaladoil,oroliveoil
Saltandpeppertotaste
1/2cupdryredwine
1tablespoonbutter
1cupmilk
2tablespoonsflour,mixedtopastewithalittleofthemilk
2tablespoonsbutter
5eggyolks,beaten
1/8teaspoonsalt
1/8teaspooncayenne
1/2cupgratedParmesancheese
5eggwhites,beaten

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Drainthetomatoes.Inaskilletsauttheonionandgarlicintheoiladdthetomatopulp.Addsaltandpeppertotaste.Addthewineandsimmerthemixture,stirring
often,untilallfreeliquidhasevaporated.Addthebutterandstir.Setmixtureaside.
Inasaucepan,combinethemilk,flourpaste,andbutter.Bringthemixturetoaboil,stirringconstantly.Beattheeggyolksuntilthick.Stirseveraltablespoonsofthe
hotsauceintotheeggyolksthenstirtheeggyolksintothewhitesauce.Seasonthesaucewithsaltandcayenne.Addthegratedcheeseandallowmixturetocool
slightly.Beattheeggwhitesuntilstiffbutnotdryfoldthewhitesintothecheesesauce.
Pourthetomatosauceintoa11/2quartbutteredsouffldish.Pourinthecheesesaucemixture.Tieabutteredpapercollararoundoutsideofdish.Bakeina
preheated425degreeovenfor30minutes,oruntilsoufflispuffedupandbrowned.Serveatonce.
Mrs.JohnP.Schoonmaker,Freeport,GrandBahama
Mrs.Hill'sFriedGreenTomatoeswithCreamGravy
Slicefirmgreentomatoesintoslicesabout1/8inchthickrollinflourseasonedwithsaltandpepper.Fryoutinaheavyfryingpanstripsofbacon,allowing1stripof
baconandabout1tomatoforeachperson.Removecrispbaconinthegreasefrythetomatoesuntilgoldenbrownonbothsides.Removetoheatedplatter.Toeach
tablespoonoffatleftinpan,add1tablespoonofflourandstir,makingabrownroux.Seasonwithsaltadd1cupofsweetmilktoeachtablespoonofflourandfat.
Stiruntilthickenedpourovertomatoes,oraround.Garnishdishwithstripsofbacon.
FriedRipeTomatoes
Slicefirmripe(nottooripe)tomatoesinabout1/4inchslicesrollinflourseasonedwithsalt,pepper,and1teaspoonofsugar(optional)foreachcupofflour.Fryin
butterorbaconfatmakecreamgravyasabove.Servetomatoesonheateddishandgravyinseparatesauceboat.
Mrs.A.L.Hill,Burlington,N.C.
Turnips
Theturnip,whichisessentiallyacompanionofEnglishmutton,isnotsopopularintheSouth,but,if"fancied,"itisanappetizingvegetabletoaccompanylamborany
othermeat.Stuffed,itisdelicious.

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Toboil:theturnip(allow1largetoeachperson)ispeeled,boiledincoveredvesselwithsaltandpepperandalittlesugartoseason.Whentender,mashandseason
withbutterorsaltmeatdrippings,orfatfromfriedbacon.
BlanchedTurnips
Servesfour
8smallwhiteturnips
Saltwater
Chickenbroth,orcannedconsommtocover
1/2teaspoonsugar
1/4stickbutter
3eggyolks
Salt,pepper(whitepepper)
Dashcayenne
1tablespoonmincedonion
2tablespoonssherry
Peelturnipsandblanchbyparboilinginsaltwaterforabout10minutes.Rinseandreturntoasaucepanwithenoughrich,seasonedchickenbrothorconsommto
coveraddsugarandcookuntilturnipsaretender.Whentender,stirinbutter.Justbeforeserving,beattheeggyolksandblenduntilsmoothwith3tablespoonsofthe
chickenstock.Graduallypourtheeggmixtureintoturnips,addingalittleatatimeandstirringwithwoodenspoontopreventcurdling.Seasonwithsalt,pepper,
cayenne,andmincedonion.Bringtoaboil.Justbeforeserving,pourinthesherry.
Mrs.GarvinMay,fromSouptoNuts,Burlington,N.C.
TurnipCupswithGreenPeas
Serveseight
1lb.pkg.frozenpeas,orfreshshelled
8mediumsizedturnips
2tablespoonsbutter
11/2tablespoonsflour
3/4cupmilk
Breadcrumbs
1smallcanmushrooms,ifdesired(1/2cup)
Cookpeasinsaltedwateruntiltender.Paretheturnipsandcookinboilingsaltedwateruntiljusttender.Drainandcoolslightlythenscoopoutinsidestomakeacup.
Dropalittlebutterintoeachturnipcup.Inasaucepan,melt2tablespoonsbutterstirintheflouruntilwellblended.Addmilkandstiruntilsauceisthickandwell
cooked.Adddrainedhotpeasandmushrooms.Fillturnipcupswithmixturesprinklebutteredbreadcrumbsontop.Placeingreasedbakingdishbakeuntilbrown.

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ToCookFrozenVegetables
"Whencookingfrozenvegetables,Ihavefoundthatitisbetternottofollowthedirectionsonthepackage,butmerelytorinsethevegetablesincoldwater,andcook
theminthetopofadoubleboiler.Anyvegetablelosesflavorwhencookedinboilingwater,andfrozenonesmoreso.Thismethodtakesalittlelonger,butitis
especiallygoodwithvegetablessuchasfrozenpeas,etc."
Mrs.LambertDavis,ChapelHill,N.C.

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11
Breads,Biscuits,andWaffles
SouthernBreads
"Taketwoandbutterthemwhilethey'rehot,"isanexpressionlongassociatedwiththeSoutherner'sfondnessforhotbread.Althoughtheexigencyoftime
hassomewhatmodifiedhistasteandmaderadicalchangesinthefamilybreadbasket,therealSouthernerstillcherishessuchexcellentbreadsasSally
Lunn,HotPotatoRolls,Popovers,BeatenBiscuit,LightBreadSpoonBreads,BatterBreads,EggBreadsthemanydistinctivebreadspeculiartothe
Creoles:theBrioches,Babas,Calas,FrenchLoaves,FrenchRollsthefamousBaker'sBread(PaindeBoulanger),theSweetPotatoBreads,andothers.
Mrs.Branson'sHomemadeBread
Twoandahalfloaves
Mrs.Branson'sbreadisafamousSouthern"Baker'sBread."Therecipewasgivenmeforthisbookbyherdaughter,Mrs.GeorgeOsbornofMurfreesboro,
Tennessee.
2mediumsizedIrishpotatoes
1cuppotatowater
1/2cupmeltedshortening
3/4cupsugar
2teaspoonssalt
2yeastcakes
1/4cuplukewarmwater
2eggswithmilkenoughtomake1cupliquid
6cupsofsiftedenrichedflour
Boilthepotatoesuntilverytendermash.Measure1cupofthewaterinwhichthepotatoeswerecooked.Combinethepotatoesandwaterinabowlandaddthe
meltedshortening,sugar,salt,andmixwell.Dissolvetheyeastinthelukewarmwaterwhenready,addtothepotatomixtureblendwell.Whenthemixturehas
cooled,addtheeggsandmilk,whichhavebeenwellmixed.
Intoanotherbowlsifttheflouraddtheliquidalittleatatimeandblendtomakeasoftdough.Placethedoughonalightlyflouredboardandknead10minutes.Place
thedoughinalargelightlygreasedbowl,turningoncetogrease

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top,andcoverwithacleandrycloth.Placeinawarmdrycornerandallowtoriseuntildoubleinbulk.Putagainontheflouredboardandknead.Makeintoloaves
andplaceinwellgreasedloafpans.Putinawarmplacetorise.Whendoubledinbulk,bakeina400degreeovenfor20minutes.Nowturntheovenbackto300
degrees(donotopenthedoor)andbakeforanother25minutes.Removeandturnontowirerackstocool.Storeinwaxedpaperinabreadbox.Ifyouwishtokeep
thedoughovernight,placeitintherefrigeratorrightafterthesecondkneadingandthefirstrising.Whenreadytobake,makeintoloavesandallowtoriseonce.Bake
asdirected.
ContributedbyMrs.GeorgeOsborn,Murfreesboro,Tenn.
CornishSaffronBread
ThecustomofmakingSaffronBreadwasintroducedintoFrostburg,Maryland,bysettlersfromCornwall,England,aboutthemiddleofthe19thcentury.InCornwall,
SaffronBreadismadeonspecialoccasionsthroughouttheyear,butinwesternMarylanditisdistinctivelyassociatedwithChristmas.Hereistherecipe:
Setarisingconsistingof:
4cupssiftedflour
3cupswarmwater
2tablespoonssugar
3cakesyeast
Mixuntilsmoothandsetinwarmplacetoriseuntildoubleinbulk.Inalargebreadpanmeasurethefollowing:
18cupsunsiftedflour
1tablespoonsalt
2tablespoonsnutmeg
2cupssugar
2lbs.highgradeshortening
Blenddryingredientswiththeshortening.Addthefollowing:
1/2lb.choppedlemonpeel
1/2lb.choppedcitron
1/2lb.choppedpecanmeats
2lbs.currants
1lb.raisins
Hollowaspaceinthecenteroftheentiremixtureandadd:
10wellbeateneggs
Saffrontea
2cupswarmmilk
(Saffronteaismadefrom1/4ounceofSpanishsaffronand1cupofboilingwater,andthencooledtolukewarm.)
Addtherising[spongefirstmixture]andkneadtogethergentlyuntilthedoughworkscleanfromthehandsandthesidesofthepan.Setinaverywarm

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placeuntilitdoublesinbulkagain,beforebakingfor1hourinovenat350degrees.Thisrecipemakesfourlargeloavesandtwo'912"pansofbuns.Thebuns
shouldnotbebakedaslongastheloaves.Cuttherecipeinhalf,ifdesired.
ElizabethSpitznasforSarahGoldsworthySpitznas,Frostburg,Md.fromMarylandCooking,MarylandHomeEconomicsAssoc.
OrangeNutBread
Oneloaf
2cupsallpurposeflour
1teaspoonbakingsoda
3/4teaspoonsalt
2cupsugar
1egg,wellbeaten
3/4cupstrainedorangejuice
2tablespoonslemonjuice
1teaspoongratedorangerind
1/4teaspoongratedlemonrind
1/4cupshortening,melted
3/4cupcoarselycutpecanmeats
Sift,thenmeasureflour.Siftagainwithsoda,salt,andsugar.Combinewellbeatenegg,orangejuice,lemonjuice,gratedrind,andmeltedshortening.Addthedry
ingredients,stirringonlyuntilwellmixed.Addcutnutmeats.Turnintoasmallsizedbreadtinlinedwithwaxedpaperwhichhasbeengreased.Coverandletstand20
minutes.Bakeinmoderateoven,350degrees,for1hour.
Mrs.E.L.Gore,Pensacola,Fla.
FineLoafBread
Fiveloaves
2envelopesactivedryyeast,or2cakescompressedyeast
1cuplukewarmwater
1cupCrisco
1cupsugar
1cupboilingwater
3eggs,beaten
8cupsflour
2teaspoonssalt
Butterforglazingbread
Dissolvetheyeastinthecupoflukewarmwaterinamixingbowl.Placetheshorteningandsugarinaseparatebowlpourtheboilingwaterover,andstirtodissolve.
Beattheeggsandmixwiththedissolvedyeast.Inalargemixingbowl,combinetheeggmixtureandshorteningmixture.Addtheflourandsalt.Stirtomixandknead
untilthedoughissmooth.Ifbreadwith"holes"isdesired,kneadjustlongenoughtoblendthedoughwell.Thelongerthedoughiskneaded,thefinerthetexture.
Coverandletriseuntildoubleinbulk(2to3hours).
Dividethedoughinto5equalparts.Placeeachpartinagreased

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73/8"35/8"21/4"loafpan.Covertheloavesandletrisefor2to3hours,oruntillight.Bakeina350degreeovenfor40minutes.Removetheloavesfrom
ovenandglazethetopsofthehotloaveswithbutter.Removetheloavesandcoolonracks.Wrapinplasticorfoil.Storeorfreeze.
Mrs.StaleyP.Gordon,Burlington,N.C.
BananaNutBread
Oneloaf
1cuplightbrownsugar
1/2cupvegetableshortening
2eggs,wellbeaten
4tablespoonsbuttermilk
3ripebananas,mashedtopuree
2cupsflour
1teaspoonsoda
3/4cupchoppedpecans
Honeyforglaze
Creamtogetherthesugarandshorteningbeatintheeggsstirintheremainingingredientsexceptthehoney.Pourinto1greasedloafpan(81/241/2"21/2").
Bakeat350degreesfor1hour.Tenminutesbeforeremovingfromoven,glazethetopwithstrainedhoney.Servehotorcold,sliced.
DillBread
Oneloaf
1pkg.dryyeast,or1cakecompressedyeast
1/4cupwarmwater
1cupcreamcottagecheese,or3/4cupbuttermilk
2tablespoonsugar
1tablespooninstantmincedonion
1tablespoonshortening
2teaspoonsdillseed
1unbeatenegg
21/4to21/2cupssiftedflour
1/4teaspoonsoda
1teaspoonsalt
Meltedbutterandsalt
Softentheyeastinthewarmwater.Inametalmixingbowlplacecottagecheese,sugar,onion,shortening,anddillseedheatoverlowheatuntilshorteningmelts.Cool
tolukewarmtemperature.Addtheyeastmixtureandegg.Addthedryingredientsallatonce,beatingwell.Thismakesastickybutfirmdough.Coverandletriseina
warmplaceuntillightanddoubleinsize(about30to40minutes).Stirdownandturnintoaverywellgreased11/2quartloafpan.Letriseuntillight(about30to40
minutes).Bakefor40to50minutesuntildarkbrowncrustforms.Brushthetopwithmeltedbutter,andsprinklelightlywithsalt.

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Thisbreadismuchbetterservedafterseveralhoursofcoolingsotheflavorswillbemingled.Italsomakesexcellenthamandcheesesandwiches.
Mrs.T.L.Tolbert,fromTheChapelHillCookBook,JuniorServiceLeague,ChapelHill,N.C.
Viola'sSteamedBrownBread
Eighttoninecans
1cupsugar
1/2cupraisins
3cups(Kellogg's)bran
3cupsflour
1teaspoonbakingpowder
1teaspoonsalt
3teaspoonssoda
6tablespoonsdarkmolasses
3cupsbuttermilk(iflacticacidmilkisused,use2cupsbuttermilkand1cupwater)
1largesteamingvesselwithtop
Cans
Mixtogetherthesugar,raisins,bran,andflourinalargemixingbowl,mixinginordergiven.Addthebakingpowder,salt,sodaandmolasses.Stirinthebuttermilk.
Grease8to9soupcansoranycanofapproximatesize.Fillthecans3/4fullwithbatter.Setthecansinalargeflatbottomedkettleonarack(acanningkettleis
fine).Addwatertocomeupabouthalfwayonthecans.Tieacircleoffoiloverthetopofeachcan.Placecoveronkettleandsteamontopofthestoveovermedium
heatforabout31/2hours,oruntilthebatterisset.Donotletwaterboilrapidlyreduceheattolowafterwatercomestorollingboil.Whenbreadisdone,removethe
foiltops,andsetthecansinapreheated300degreeovenfor20minutes.Removebreadfromthecansandletcool.Wraptheminplasticandstore.Thesemaybe
keptintherefrigeratorforseveralweeks,orfrozen.Slicecrosswisetoserve.
Mrs.JohnRichIreland,Burlington,N.C.
BrownNutBreadwithHoneyGlaze
Oneloaf
3cupswholewheatflour
2tablespoonssugar
3teaspoonssoda
1teaspoonsalt
1/4teaspoonnutmeg
1/2cupmolasses
2cupsbuttermilk
1tablespoonhoney
1tablespoonmeltedbutter
1cupchoppedpecanmeats,ornutsdesired
Mixdryingredientswell.Blendmolasseswithmilkandmixintodryingredients.Grease1loafpanandpourinmixture.Bakein350degreeovenfor

Page302

45minutesoruntildone.Justbeforetakingout,glazetopwith1tablespoonhoneymixedwith1tablespoonmeltedbutter.Sprinkleoverchoppedpecans.Returnto
ovenandletglazefor5minutes.
Mrs.StewartB.Cline,Tuscaloosa,Ala.
SouthernCornBreads
SouthernCornBreadissubdividedintoanumberofcategories:thecorncakeorpone,bakedorfriedthebreakfastfried''battercake"thebiscuitpan
typebakedcornbreadwhichiscutintoservings(themostcommonlyserved)andthenthemoreelegantdeepdish"spoonbreads,(souffl,batterbread,
oreggbread).Therealsoareanumberofmuffinsandgemsthecombinationsofmealhominy,mealflour,mealriceinbreadsandsoon.
Thefirstcornbreadissaidtohavebeenapone,bakedincampfireorhearthashesinJamestownasearlyas1608.Thiswasknownas"ashe"cake.
Similarwasthe"hoe"cake,bakedinfrontofthefireonaboardor,lateronthemetalpartofahoe.TheponesweremadebytheIndianmethodofmixing
Indianmealwithwater.
NorthCarolinaCornPone
Bakedtoservewithfish.
1cupwatergroundmeal
1tablespoonlard
1/2teaspoonsalt
1teaspoonbakingpowder
1/2cupmilk
Enoughwatertomakesoftbatter
Mixtheingredientswellbakeorfryinpones(smallcakes)untillightbrown.(Bakeat400degreesfor15minutes.)
W.T.Cheatham,fromSouptoNuts,Burlington,N.C.
CornDodgers
(ModernStyle)
Thirtysmallcakes
TheCornDodgerissaidtohavebeensonamedbecause,whenoriginallymadewithonlymealandwater,itwasbakedsohardthatifitwerethrown,theintended
victimdodgedtokeepfrombeinghit.Themoderncorndodgermaybebakedorfried.Ifbakedinponeform,theimprintoffourfingersaremadeacrossthemiddle
ofpone.
Thisisasmalldropcake,baked.Largercakesmaybemadeifdesired.

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1cupwhitewatergroundcornmeal
1cupboilingwater
11/4teaspoonsbutter
1/8teaspoonsalt
2tablespoonscream
2eggwhites,beatenstiff
Stirwatergraduallyintothecornmeal.Mixuntilsmoothaddthebutter.Letcoolfor10minutes.Blendincream,thentheeggwhites.Dropfromateaspoonontoa
greasedcookiesheet.Bakeina350degreepreheatedovenfor40minutes.Serveatonce.
Mrs.W.M.Lingo,Jr.,fromTheJuniorLeagueofDallasCookBook,Dallas,Tex.
TheHushPuppy
Talltaleshavebeentoldabouttheoriginofthe"hushpuppy"anditsname.Themostwidelyacceptedanecdoteisthatthelittlegoldenbrownpuffwas
createdbyagroupoffishermenholdinganalfrescofishfry.Hungry,yappingdogsannoyedthemen.Anunderstandingcookthrewafewspoonfulsof
preparedcornbreadbatterintothedeepfat,tossedthegoldenbrowncookedpuffstothedogswithanadmonishing,"Hush,puppies."InFloridathestory
isthatworkerswatchingthesugarcanesyrupvatsheldthefamousfishfryfromwhichevolvedthehushpuppy.InMaryland,theinventorswerewomen,
holdingacombinationquiltingpartyandfishfry.ManyregionsoftheSouthmakesimilarclaimstoitsinception.Thetruthseemstobethatthehushpuppy
hasbeenwithusalongtime,andthemannerinwhichitacquireditsintriguingnameisstillamatterforspeculation.
TheoldSoutherntypeof"puppy"wasalittlecornbreadfrittermadewithmeal,flour,bakingpowder,andsalt,orwithjustmealandtheotherusual
ingredients.Theyweremixedwithmilkorwater.Friedindeepfat,thedabofcornbreadbecameafritterbaked,itwasacorndab.
MoreheadCityHushPuppies
Fortytofifty
YearsagoTheSanitaryFishMarketownersstartedoutinbusinessbysellingthesuperiorfishcaughtoffthenearbyAtlanticcoast.Fortheirownuse,theyoftenfried
hushpuppiesonasmallstoveinthemarket.Sooncustomersbeganbeggingafewtotakehometoservewiththeirfish.Thehushpuppybusinesseventuallyoutgrew
itsrestrictedboundssotheobligingownersbranchedoutintoacombinedseafoodmarketandrestaurant.Here,theirfamouslittledabsoffriedcornbreadbring
visitorsfromnearandfar.

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5lbs.finecornmeal
4eggs
4tablespoonssalt
1tablespoonsugar
1levelteaspoonsoda
1qt.buttermilk
Watertomakethickbatter
Mixallingredients,addingwaterlasttomakebatterathickconsistency.Dropintodeepfat,preferablyWessonOil.Cookat375degreesuntilgoldenbrown.
FromTheSanitaryFishMarketandRestaurant,MoreheadCity,N.C.
CornSticks
Onedozen
1heavyiron"cornstick"pan,wellgreased
2cupswatergroundcornmeal
1wholeegg
1cupmilk
1teaspoonsugar
1/2teaspoonsalt
2teaspoonsbakingpowder
1roundedtablespoonlard,melted
Beatalltogether,addingmeltedlardlast.Preheatovento450degrees.Pourbatterintocornstickforms.Bakeforabout20minutes,oruntilbrownandflakywhen
pickedwithfork.
MissRosa'sCornCakes
1cupplaincornmeal
1tablespoonflour
2teaspoonsbakingpowder
1teaspoonsugar
1/2teaspoonsalt
3/4cupsweetmilk,orbuttermilk(Ifbuttermilkisused,add1/2teaspoonsodatomilk)
Shorteningforfrying
Mixthedryingredientsstirinthesweetmilk,orthebuttermilkwiththesodaadded.Heat1/2inchshorteninginaskillet.Dropbytablespoonsintothehotfat.Fry
untilgoldenbrownonbothsides.Drainonabsorbentpaperservehot.
Mrs.E.H.Morris,Jr.,Raleigh,N.C.
TennesseeSkilletCornBread
Servessixtoeight
Thisisanoldfashionedskilletbakedcornbread.TherecipewasbroughtbyMrs.Hopkins'motherfromClarksville,Tennessee.
Melt3tablespoonsbacongreaseinaskillet.

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2handfulswhitecornmeal(about11/2to2cups)
1cupbuttermilk
1/2teaspoonsoda(level)
1teaspoonsalt(level)
1egg,beaten
Mixcornmealwiththebuttermilk,soda,salt,andaddbeatenegg.Haveskillethot.Pourmostofthehotgreasemeltedintheskilletintothebreadbatter.Pourmixture
intoskilletandbakein375degreeovenabout25minutes.Cutintowedgestoserve.
Mrs.CutlerHopkins,ChapelHill,N.C.
VirginiaGreenCornSpoonBread
Servessixtoeight
ThisisaVirginiarecipeforoneofthemostdeliciousdeepdishcornbreads.Thesoftbreadisdelicatelyflavoredwiththesweetgreencornwhichshouldalwaysbe
youngandtender.Itisacombinedbreadandvegetable.Servewithfriedcountryhamandhotredgravy.
4cupssweetmilk
2cupstenderyounggreencorn,cutfromcob
1cupwatergroundorwhitemeal
1teaspoonsalt
1/2cupbutter
11//2teaspoonssugar
3eggyolks,beaten
1/4teaspoongratednutmeg
Dashcayennepepper
3eggwhites,stifflybeaten
Useaheavysaucepanstandinginalargervesselofboilingwater.Pourintosaucepan2cupsofmilkandbringtoboilingpoint.Addthecornwhichhasbeencutdown
throughthemiddleofthegrain,thencut,andthepulpscrapedoutletcomebacktoaboiladdthecornmealmixedwithsaltandstirconstantlyuntilmixturebegins
tothickenabout5to7minutes.Removefromheataddthebutterandsugarstirintheother2cupsofmilk,andbeat.Beattheeggyolksandaddtomealcorn
mixturealongwithnutmegandcayenne,andmixwell.Nowfoldinthestifflybeateneggwhites.Greasealargecasseroleorearthenbakingdishandpourinmixture.
Bakeslowlyforabout1hour(325350degrees).Serveatonce.
Mrs.R.D.Lea,ChesterfieldCo.,Va.
MaryPace'sCornCrisps
Abouttwodozen
Scald1cupofcornmealwithboilingwater(about3/4cup).Whencold,beatinthestifflybeatenwhitesof4eggs.Salttotaste.Dropbyspoonfulsonbutteredtins.
Cookina325degreeoven30minutes.
MaryB.Pace,Louisville,Ky.

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CommonwealthClubCornCakes
ThesearemadetobeservedwiththeCommonwealthBroiledOystersandHam(seep.134).
2cupscornmeal,waterground
1/2teaspoonsalt
1tablespoonsugar
1teaspoonbakingpowder
2eggs
4tablespoonsmeltedbutter
3cupsmilk
Combinedryingredientsaddeggs,meltedbutter,andmilk.Fryonamediumhotgreasedgrill.Pourthebatterthin,about4inchesindiameter.Shouldhavelacey
edgeswhendone.Sixcakesareservedtoaportion.
W.W.Lamond,Jr.,Manager,TheCommonwealthClub,Richmond,Va.
"BattyCakes"withLacyEdges
Servessix
"Formanyyears,untilhisdeathin1929,AnthonyWoodson,brilliantKentuckywit,editorofthe'HomeFolksColumn,'washostatanannualcelebrationknownas
the'BattyCakeBrekfus.'Thisaffairwassponsoredbyhispaper,theLouisvilleCourierJournal,andwasusuallyheldontheopeningdayofthespringracingmeet
athistoricChurchillDowns.Manycelebritieswereinvitedtotalkandwhenthe'speechifying'wasovertheyandtheotherguestssatdowntoa'repast'of'sawsidges,
battycakeswithlaceyaidges,'lasses,sputterin'coffee,andfriedapples,toothsomestyle.'SincethismealhasbecomethemodelformanyaDerbyBreakfastand
Sundaymorning'brunch',"hereistherecipeforthe"battycakes."
1cupwhitecornmeal(watergroundifpossible)
1/2teaspoonsoda
1/2teaspoonsalt
1egg,wellbeaten
11/4cupsrichbuttermilk(fromwhichnobutterhasbeenremoved)
Siftdryingredients.Slowlyaddwellbeateneggmixedwithmilk,beatingbatteruntilverysmooth.Dropbytablespoonsonawellgreasedironskillet(allow1
teaspoonoflardorsubstituteforevery4cakes).Whenbrownononeside,turnwithapancaketurnerandbrownontheotherside.Ifbattergetstoothick(andithas
atendencytodothis),addabitmoremilk,atablespoonatatime.Servewithmolassesormaplesyrup.
FromDixieDishes,byMarionFlexner,Louisville,Ky.

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HotelRoanokeSpoonBread
Servessixtoeight
11/2cupscornmeal
1teaspoonsugar
11/3teaspoonssalt
11/2cupsboilingwater
4tablespoonsbutter,melted
5eggs
2cupsmilk
1tablespoonbakingpowder
Mixcornmeal,salt,andsugartogether.Scaldwithboilingwater.Addmeltedbutter.Beateggsandaddmilktoeggs.Putthetwomixturestogether.Addbaking
powder.Pourintobakingpanandbake30to40minutesinoven,at350degrees.
FredR.Brown,Chef,HotelRoanoke,Roanoke,Va.
Josephine'sBatterBread
Servesfourtosix
JosephinewasforyearsthecookfortheA.P.CucullufamilyofLynchburg,Virginia.Thisistherecipeforherdeliciousoldfashionedbatterbread.
1cupmeal,siftedonceifwatergroundmealisused,sifttwice
1teaspoonsugar
1teaspoonbakingpowder
2cupssweetmilk
3eggs
Butterthesizeofanegg
Mixthedryingredientsaddmilkandeggsbeatentogether.Inadeepbakingdish,meltthebutterandswishfataroundinthedishsothatthesideswillbeevenly
coated.Pourtheabovemixtureintothebakingdish.Bakeforaround30minutesin350degreeoven,oruntilaknifecomesoutcleanfromcenterofbread.Donotlet
cookuntiltoodry.Servewithbutter.
FromtheCucullufamilyrecipes,Lynchburg,Va.
SouthernHominyBatterBread
Servesfour
1egg
1/2cupcoldcookedhominygritsputthroughpotatoricer
1/2cupmeal
1teaspoonsalt
1teaspoonbakingpowder
1teaspoonsugar
Milk
1tablespoonlard
Beateggandmixwithcoldhominy,meal,salt,bakingpowder,sugar,andmilk.Makebatterusingenoughmilktoformconsistencyofcustard.Putlardin

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deepbakingpanandheatuntilitsmokesthenpourinbatter.Bakeabout40minutesinmoderate350degreeoven.Doublerecipewillserveabout8.[Thisisalso
knownasAwdenaCornBread.M.B.1
Mrs.R.C.Harrison,Savannah,Ga.
Mrs.Diehl'sEggBread
(forMuffins,Etc.)
Onedozen
Thisiscombinedmealandflourmixedwithsourmilk.
2cupscornmeal
2teaspoonsbakingpowder
1/2cupflour
1teaspoonsoda
1teaspoonsalt
2cupssourmilk
2tablespoonsmeltedfat
1unbeatenegg
Mixallbutfatandegg.Justbeforepouringintosizzlinghotmuffintinsorpans(squarebiscuitpan),stirintheunbeateneggandmeltedfat.Bakeinaquickoven(400
degrees)untilbrownedanddone,about15minutes.
Mrs.W.E.Diehl,EurekaSprings,Ark.
CracklingBread(1)
Twelve4"4"squares
Thisisanoldanddeliciousbread.Tomakethecracklingsmoretender,soakinhotwater,anddrain.
3cupsmeal
1teaspoonsalt
1teaspoonsoda
1/4cupshortening
2cupscracklings
Buttermilk
Useenoughbuttermilktomakeastiffbatterwhichismadeintoflatcakeswiththehandandbakedintheovenorspreadinsquarebiscuitpanbakeat350degrees
for25to30minutes,andcutintosquares.
CracklingBread(2)
Servessix
1cupofcracklings
Hotwater
Salt
2cupsmeal
Soakcracklingsinasmallamountofhotwatermashcracklingsaddalittlesaltandcombinewiththemealmakeintoaponeputinhotovenneartopofunit,and
brown.Thenputonbottomrackandletbakeuntildone.

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Oraddcracklingstoreadypreparedcornbreadmixbakeinsquarebiscuitpanat400degreesfor25to30minutes.
Mrs.JamesArthurBrown,Mobile,Ala.
DavidHarman'sBuckwheatCakes
Twelvelargecakes
1cupplainflour
11/2cupspurebuckwheatflour
1/4teaspoonsalt
Buttermilk
1cakeyeastdissolvedinwatertocover
Pinchsodain1/4cupwater
Makeabatteroffirstthreeingredientswithenoughbuttermilktomix,nottoothick.Pourdissolvedyeastcakeintobatter.Letriseovernight.Inthemorningpunch
downlikeeverything!Stirinthesodamixedwithwater,stirhard.Pourontohotgreasedgriddle.Servewithlittlepigsausagesandmaplesyrup.
DavidHarman,fromSouptoNuts,Burlington,N.C.
ChristmasTeaRing
Tworings
4envelopesdryyeast
1cuplukewarmwater
11/2cupssugar
1teaspoonsalt
3largeeggs,beaten
1teaspooneachofvanillaandalmondextract
Gratedrindof1lemon
1cupmilkorlightcream,warmed
5cupsflour(moreifneeded)
1/2cupbutter,softened
Extrabutter
Choppedredandgreencandiedmixedfruitsandnuts
Dissolvetheyeastinthewarmwaterpourintoalargemixingbowl.Addthesugarandsaltstirtodissolve.Addthebeateneggs,vanillaandalmondextract,and
gratedlemonrind.Alternatelystirinenoughmilkandflourtomakeasoftspongedough.Usealittleextraflourifnecessary.Addthebutter.Placeonaflouredboard
andkneaduntilthedoughcrackles.Placeinabowlwhichhasbeendustedwithflour.Letremaininawarmplaceuntildoubleinbulk.Punchdownthedoughkneadit
andreplaceitinthebowl.Coverandrefrigerate.Punchdownthedoughseveraltimes.Itwillstoprisingwhenitiscold.Coverandleaveintherefrigeratorforatleast
3days.Takeoutpiecesofdoughanduseasdesiredforaloaf,rolls,ormakeatearingasfollows:
Takehalfofthespongedoughandrolloutonaflouredboardtomakean

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oblongformabout4by10inches.Brushwithsoftenedbuttersprinklewithcandiedfruitsandchoppednuts.Formintoarollandsealthedoughwithwetfingertips.
Onabakingsheet,formtherollintoacircle.Glazethetopwithbutterandsprinklewithcandiedfruitsandnuts.Cutthroughtheringatintervalsofabout3incheson
outsideofroll.Letrisefor1hourinwarmroom,oruntilithasdoubledinbulk.Bakeat350degreesfor30minutes,oruntilgoldenbrown.
Thesemaybewrappedwhilewarminplasticandfrozen.Thawandheat.
SourCreamCoffeeCake
1/2cupbutter
1/2cupsugar
2eggs
2cupsflour
1teaspoonbakingpowder
1teaspoonbakingsoda
1/2teaspoonsalt
1cupsourcream
1teaspoonvanilla
Creambutteruntilsoftaddsugar.Creamthemixtureuntillightandfluffy.Addeggs,oneatatime,beatingwellaftereachaddition.Siftdryingredientstogetherand
addtothebuttermixture,alternatingwiththesourcream.Stirinthevanilla.Pourhalfofthebatterintoagreased9"13"bakingpan.Coverthebatterwithhalfofthe
followingfilling:
Mixtogether:
1/3cupbrownsugar
1/4cupgranulatedsugar
1teaspoongroundcinnamon
1/4cupfinelychoppedpecans
Pourtheremainingbatteroverthefillingandsprinkletheremainingfillingoverthebatter.Bakeat325degreesfor40minutes.
NOTE:Thisrecipecanbehalvedverysuccessfullyandbakedinan8"8"panfor30minutes.
Mrs.L.C.Neville,fromTheChapelHillCookBook,JuniorServiceLeague,ChapelHill,N.C.
IrishPotatoDoughnuts
Eighteendoughnuts
Thisrecipeisfromthe"OldWest."Thedoughnutsareexcellentwithanymeat,game,orpoultry.

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Shorteningforfrying
3tablespoonsshortening(Crisco)
3/4cupsugar
3eggs
1cupunseasonedmashedpotatoes(instantpotatomixesmaybeused)
3cupsenrichedflour
2teaspoonsbakingpowder
1teaspoonsoda
11/2teaspoonssalt
1teaspoongroundnutmeg
1/2cupsouredmilk(Put2teaspoonsvinegarorlemonjuiceinameasuringcupfillto1/2cuplevelwithsweetmilk.Letstand5minutesbeforeusing.)
Inaheavyskilletheatenoughshorteningorfattomeasureabout2inchesdeep.Heatshorteningtosmokingheator370degrees.
Creamtogetherthe3tablespoonsshorteningandsugar.Blendintheeggsthoroughly,beatingtoasmoothconsistency.Beatinthemashedpotatoes.Mixtogetherthe
remainingdryingredientsaddalternatelythesouredmilktopotatomixture.Rolloutthedoughonaflouredboardto3/4inchthickness.Cutintoringswitha3inch
floureddoughnutcutter.Fryinthehotfatuntilgoldenbrownonbothsides.Drainonpapertowels.Servehot.Ifdesiredsprinkledoughnutsinsugarorglazethem.
Mrs.RubyThompson,MountainHome,Idaho
AlamanceCountryClubRolls
Thirteentofifteendozen
3/4cupshortening
1cupboilingwater
2teaspoonssalt
1cupcoldwater
2eggs,beaten
1cupsugar
2envelopesdryyeast,or2yeastcakes
1/4cuplukewarmwater
1teaspoonsugar
8cupsflour(2lbs.)
1/2cupmeltedbutter
Melttheshorteningintheboilingwaterpourintoalargemixingbowl.Dissolvethesaltinthecupofcoldwater.Beattheeggsslowlybeatthesugarintothebeaten
eggs.Placetheyeast,lukewarmwater,andsugarinatallglassletsetuntilitfoamsup.
Addthedissolvedsaltandwatertotheshorteningmixturestirintheeggsandsugar,thenstirintheyeastmixture.Graduallystirintheflourandbeatwithawooden
spoonuntilflouriswellblendedandalllumpsdisappear.Thiswillmakeasoftbatter.Turnthebatterintoasecondlargegreasedbowlcoverwithaclothand
refrigerateovernight.Whenreadytobakerolls,dividethedoughintofourorfivesectionsmakeintoballs.Workingquickly,rollout1ballatatimeonaflouredbowl
toaboutVinchthickness.Cutoutwithasmallcutter

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(frozenorangejuicecanorfruitjuiceglass)withfingertipsglazeeachsideofrollwithmeltedbutter.Foldandplaceoncookiesheets:coverandletriseforabout3
hoursatroomtemperature,oruntildoubleinsize.Bakeina400degreeovenfor12minutes,oruntilbrownedasdesired.Ifrollsaretobefrozen,brownonlyslightly
packlightlywhilewarminplasticbagscoolfreeze.
Mr.andMrs.TalmageScroggs,Managers,AlamanceCountryClub,Burlington,N.C.
AlabamaButtermilkLightRolls
Seventoeightdozen
Thisisanold,oldrecipebroughtfromAlabamabyMrs.ClaryHolt,anativeofEufaula.Thewondercharacteristicsofthisdougharethatitispracticallyfoolproof,
improveswithage,andcanbemadeintorolls,buns,breakfastcake,orlittlecartwheels.
2tablespoonssugar
4tablespoonsshortening
1yeastcakeor1pkg.dryyeast
Warmwater
2cupsbuttermilk
4to6cupsflour
1teaspoonsoda
1teaspoonbakingpowder
1teaspoonsalt
Creamsugarandshortening.Dissolveyeastincupwiththesamequantityofwarmwaterasyeastfillrestofcupwithbuttermilk,andsetaside.Siftfourcupsofflour
withdryingredients.Alternateaddingflour,buttermilk,andyeastmixture,andthesecondcupofbuttermilkandshortening.Workinenoughflourtomakeasoft
doughthisshouldtakebetween4and6cups.Putdoughinbowlandplaceinrefrigerator.Thelongerthedoughiskepttherethebetter,andtheunusualfeatureofitis
thatitwillrisequickly(inabout1hour)onceithasbeenthoroughlychilled.Ifdesired,therisingcanbeforcedbyplacingthemadeoutdoughinaround80degrees
temperature.Bakeat400degreesfor15to20minutes.
Mrs.ClaryHolt,Burlington,N.C.
EasyPotatoIceBoxRolls
Fivedozen
3/4cupshortening
1cupmilk,scalded,or1cupboilingwater
1/2cupsugar
1teaspoonsalt
1cupcooked,mashedpotatoes(creampotatoeswell)
6to7cupsflour
2eggs,beaten

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Placetheshorteninginamixingbowl.Pourthescaldedmilkorboilingwateroverit.Stirinsugar,salt,andmashedpotatoes.Addenoughoftheflourtomakeastiff
sponge.Coverandletstandatroomtemperatureuntilspongehasdoubledinbulk.Whendoughhasrisen,addtheeggsandremainingflour.Mixandknead.
''Youmaystoreiniceboxuntilreadytomakerolls,onehourbeforecookingthem.Iprefertoallowthesecondrisingofdoughtodoubleinsize.Immediatelyrollout
onflouredboardandcutwithabiscuitcutter.Foldroundsoverandarrangeonacookiesheet.Brushwithmeltedbutterandallowrollstoriseagain(doubleinsize).
Bakeinpreheated425degreeoven12to15minutesuntilbrownedtodesiredstage.Placewhilewarminplasticbagsandfreezeifdesired."
NOTE:Ifrollsaretobefrozen,bakenomorethan12minutes.
Mrs.E.M.(Tom)Zackary,Graham,N.C.
SouthernIrishPotato"Box"Biscuit
Fourdozen
Thisquaintconcoctionisadoubledeckerraisedbiscuitoftenknownas"teabiscuit,""splitopens,"etc.
3mediumIrishpotatoescooked,mashed
2tablespoonslard,melted
1/2cupbutter
1/3cupsugar
11/2teaspoonssalt
11/4cupssweetmilk,scalded,cooledtotepid
1yeastcake,dissolvedinlittlewarmmilk
1eggplus1eggyolk,beaten
6to7cupsflour
CookandmashtheIrishpotatoesfine.Addmeltedlard,butter,sugar,andsalt.Addmilkwhichhasbeenscalded,anddissolvedyeast.Addthe1wholeeggbeaten
withthe1extrayolkfoldintheflour.Kneadandplaceinalargegreasedbowltorise.Whendoubleinbulk,removetoflouredboardandworkintosmoothdough.
Rolloutabout1/2inchthickcutwithbiscuitcutter.Brusheachbiscuitwithmeltedbutterplaceoneontopofanotherandputinbutteredpans.Bakeinquickoven
(450degrees)for20to30minutes.Thesearedelightfulpartybiscuits.Otherrollsmaybemadefromsamedough.
Mrs.FranklinP.Harrison,Greenville,S.C.
CheeseRolls
Fourdozen
1cuphotwater
1/4cupsugar
1teaspoonsalt
1yeastcake

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2tablespoonslukewarmwater
1teaspoonsugar
1wellbeatenegg
21/2cupsgratedcheese
31/2or4cupsflour
Combinehotwaterwith1/4cupsugarandthesaltletcool.Softentheyeastinthelukewarmwateradd1teaspoonsugarthenstirintofirstmixture.Nextaddwell
beateneggandcheeseandasmuchflourascanbestirredintodoughwithoutkneading.Kneaduntilitcanbeeasilyhandled.Makeoutintorollsandletthemrise
bakeinmoderatelyhotoven,350degreesfor12to15minutes.
Mrs.N.P.Dixon,fromTheBelmontBookofRecipes,Belmont,N.C.
PopoversThatPop
Eight
1cupsiftedallpurposeflour
1/4teaspoonsalt
3/4cupplus2tablespoonsmilk
2eggs
1/2teaspoonmeltedshortening
Siftflourandsalt.Addmilkgraduallytomakeasmoothbatter.Beateggsuntillightandaddeggstobattermixture.Addshortening.Beat2minuteswithbeater.Fill
greasedmuffinrings2/3full.Placeinveryhotoven(450degrees).Bake30minutes.Lowerheatto350degreesandbake10minuteslonger.
MissLauraReilley,Hostess,TheGovernor'sMansion,Raleigh,N.C.
Josephinas
(forSoups)
1cupbutter,softened
1cupgreenchilis,rinsedandchopped
1clovegarlic,crushed
1cupmayonnaise
1/2lb.Jackcheese(orCheddar),grated
Harddinnerrolls
Combinethefirstfiveingredients.Splittherollstoastlightlyonthehardside.Spreadthesplitsideswiththechilimixture.Broilafewinchesfrombroilerflameuntil
brownandpuffy.Servewithsoup.Storethismixtureinajarinrefrigerator,useasrequired.Makesabout13/4pints.
Mrs.PhillipH.Dougherty,Henderson,N.C.
OrangeCornMuffins
Tentotwelvemuffins
Thiscontributorhaswonnational,regional,andlocalhonorsforthe4Hclub.Thisisoneofherprizerecipes.

Page315

1cupcornmeal
1cupsugar
2cupsflour
1/2teaspoonsalt
1teaspoonsoda
1/2cupsaladoil
2eggs,beaten
2tablespoonsgratedorangerind
2/3cupbuttermilk
Preheatovento375degrees.Mixallingredientsinalargebowl.Pourintogreasedmuffintinsandbake12minutes.Whilemuffinsarestillhot,place1tablespoonof
thefollowingsauceoneach.
Sauce
Juiceof2oranges
1cupconfectionerssugar
Gratedrindof1orange
Mixalltogetherinasmallbowl.Garnishtopofeachhotmuffin.
MissLindaRumbley,Burlington,N.C.
CollegeInnBlueberryMuffins
Fifteenmuffins
3cupssiftedflour
4teaspoonsbakingpowder
1/2cupsugar
1/2teaspoonsalt
1cupblueberries,cannedorfrozen
2eggs,beaten
1/4cupmeltedshortening
1cupmilk
Siftdryingredientstogetherandmixinblueberries.Mixeggs,shortening,andmilktogether.Combinethe2mixtures.Stirgentlyjusttodampentheflour.Fillmuffin
pans2/3fullandbakein400degreeoven,20minutes.
ErnestCoker,Owner,YeOldCollegeInn,Houston,Tex.
FlourMuffins
Eightmuffins
1cupflour
1teaspoonsalt
1teaspoonsugar
3teaspoonsbakingpowder
4tablespoonsshortening
2eggs,wellbeaten
2/3cupmilk

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Siftflour,salt,sugar,andbakingpowdertogether.Addshorteningandblendthoroughlyaddwellbeateneggsthenaddmilk.Putingreasedmuffinringsandbake
untilbrownedin450degreeoven,about12to15minutes.
Mrs.LewisPowell,fromChristChurchCookBook,Petersburg,Va.
VirginiaHamorButtermilkBiscuits
Twodozensmall
Intheseyouhaveyour"meatandbread,"too.
2cupsflour
4teaspoonsbakingpowder
Pinchsalt(ashamissalty)
1/2cupgroundSmithfieldham
2tablespoonsshortening
3/4cupmilkorbuttermilk
Siftflourandbakingpowdermixwithsaltandhamcutinshorteningwithknifeuntilallisconsistencyofmeal.Addmilkhandleaslittleaspossible.Patoutwith
handsorrollonflouredboard.Cutoutandbakeinhotoven(400425degrees)untilbrown,about12to15minutes.Ifbuttermilkisused,add1/2teaspoonsoda
andomitham.
FromDeVirginiaHambook,byF.MeredithDietz,Richmond,Va.
CreamBiscuits
Fourtofivedozen
Forstateoccasions.
2eggs,beaten
2cupscream
1/2yeastcake,dissolved
Flourenoughtomakestiffdough
Beateggsaddcreamandyeaststirinenoughflourtomakeastiffdough.Makeintobiscuitsandletrisefor5hours.You'llfeellikeascendingwhenyouhave
sampledoneofthesedelicacies.
FromTheSavannahCookBook,byHarrietRossColquitt,Savannah,Ga.
SouthernBakingPowderBiscuits
Eight
1cupflour
1/4teaspoonsalt
2teaspoonsbakingpowder
1/4teaspoonsugar
2roundedtablespoonsCrisco,orlard
Milk(about1/3cup)

Page317

Sifttogetherthedryingredients.Workintheshortening,usinghands.Addenoughmilktomakeaworkablesoftdough,about1/3cup.Kneadthedoughuntilsmooth.
Rolloutonflouredsurfacetodesiredthicknessandcutwithbiscuitcutter.Preheatovento400degrees,andbakebiscuitsfor15minutes,oruntilgoldenbrownand
puffy.
Mrs.W.W.Brown,II,Burlington,N.C.
Bride'sBiscuits
Twelvetofourteen
Thisrecipehasbeenpasseddowntoanumberofbrides,finallycomingtoourcontributor.ItwasoriginatedbyafamilycookinGreenville,SouthCarolina.
1/2cupbutter,softened
13oz.pkg.creamcheese,softened
1cupflour
Blendtogetherthebutterandcheese.Mixintheflourandkneadmixturetomakeadough.Rolloutonaflouredboardandcutwithasmallbiscuitcutter.Bakeina
preheated350degreeovenuntilthebiscuitsarelightlybrownedandpuffy,about12to15minutes.Servehot.
Mrs.W.H.May,3rd,ChapelHill,N.C.
Mrs.Gray'sBeatenBiscuit
Pourdozen
4cupsbestflour
11/2teaspoonssalt
3/4cuplard
Icewater
Siftflourandsalttogethertwiceandmixthoroughlywiththelard.Moistenwithicedwateraddedslowlyuntilastiffdoughisformed.Kneaduntilthedoughblisters,or
beat.Thenrolltothethicknessofabout1/2inch.Cutwithasmallcutter(about1inchround)andbakeinasteady,strongoven(450degrees)about12to15
minutes.
RecipeofMrs.EugeneGray,WinstonSalem,N.C.,contributedbyherdaughter,Mrs.DonE.Scott,Graham,N.C.
AnnieLeighHarden'sCheeseBiscuits
(withVariations)
Fourdozen
1/2lb.butter
1/2lb.sharpcheese
2cupscakeflour
1/4teaspoonsalt

Page318

Creambutterandgratedcheeseaddsaltandflourtomakesoftdough.Chillanduseasdesired.Thisdoughmayberolledthinandcutwithvarioussmallshaped
cutterstobeservedonteaplates.Someofthecuttersavailablearehearts,bells,leaves,stars,andcircles.
Tovary,sprinklewithpowderedsugarwhencold.Theyaregoodwhengarnishedwithnutswhichshouldbefirmlyindentedintothedoughbeforebaking.Marmalade
usedonaroundbiscuitandtoppedwithadoughnutshapedcirclemakesasplendidpartybiscuit.
Tomakecheesestraws,add1/4teaspoonofcayennepeppertotheoriginalmixture.Rollthincutintostrips3incheslongand1/4inchwidesprinklewithpaprika,
andbakeat400degreesfor10minutes.
Mrs.RobertHarden,Burlington,N.C.
SweetPotatoBiscuits
Twodozensmall
2cupsflour
2cupsboiled,mashedsweetpotatoes
1tablespoonbutter
1tablespoonsugar
1teaspoonsalt
1/4teaspoonsoda
Buttermilk
Mixflour,sweetpotatoes,butter,sugar,salt,andsoda.Mixwithgoodbuttermilk(todesiredconsistency).Rolloutcutbakeinquickoven400425degreesfor15
to20minutes.
Mrs.W.H.Carroll,fromChoiceRecipes,Burlington,N.C.
SallyLunn
TheCowanfamilyfiguredprominentlyinthehistoryofSalisbury,NorthCarolina.ThefollowingrecipeforSallyLunn,abreadthatwasofteneateninthepast,was
firstusedbyMrs.ThomasL.Cowan,andhasbeenhandeddownforfivegenerationsinthatfamily.OurcontributoristhegreatgreatgranddaughterofMrs.Cowan.
3largeeggs,or4small
3tablespoonssugar
2teaspoonssalt
4cupsflour
1cuplard,andbuttermixed
1cupmilk,tepid
1yeastcake,dissolvedin1/2cupLukewarmwater
Beateggsseparately.Addthesugarandsalttotheflour.Melttheshorteningandpourintothebeateneggyolks.Addthemilk,yeast,shorteningmixture,flour,and
stifflybeateneggwhites.Beatthoroughlyandsetasideinawarmplaceuntilrisentodoubleinsize(about3hours).Thenbeat,beat,beat.Pour

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intoagreasedcakepan(funnel),andletriseagain(11/2to2hours).Bakeinamoderateovenabout45minutesandservewithmeltedbutter.(Startovenat325
degreesand,whenhalfdone,increaseto375degrees.)
Mrs.CharlesLambeth,fromOldNorthStateCookBook,Charlotte,N.C.
SallyLunnMuffins
Threedozen
ArathersweetSallyLunn.
1/2cakeyeast,dissolvedinalittlewarmwater
3/4cupbutter
3/4cupsugar
2teaspoonssalt
4eggs,wellbeaten
4cupsflour
1cupsweetmilk
Dissolveyeastcakeinwarmwatertocoverwell.Creambutterandsugarwelladdsalt,wellbeateneggs,flour,milk,anddissolvedyeastcake.Havethebatter
smoothbyhardbeating.Pourintogreasedmuffintinsandletrisetotopoftins.Bakeinaquickhotoven(450475degrees)about12to15minutes.
Mrs.R.BrentwoodSanders,NewportNews,Va.
TurtleEggPancakes
Servethesewithseafood.
15wholeturtleeggs
3/4cupflour
1smallteaspoonsalt
2heapingteaspoonsbakingpowder
1tablespooncanesyrup
Beatturtleeggswithslottedspoon.Addtheflourandsalt.Justbeforecooking,addbakingpowderandbeatwell.Addthecanesyruptohelpbrownifdesired.The
bestresultswillbeobtainedfromcookingonsoapstonegriddle.
ClaudeReese,fromKatch'sKitchen,WestPalmBeach,Fla.
GeorgiaCornMealPancakes
Eighttotencakes
Aspecialtywithfish.
1cupwatergroundcornmeal(ifavailable)
1/2cupflour
1/2teaspoonsalt
11/2teaspoonssugar
2teaspoonsbakingpowder
1wholeegg
Sweetmilk

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21/2tablespoonsmeltedshortening
1tablespoonmincedonion
Sifttogetherthedryingredientsthenstirintheunbeatenegg.Slowlyaddsweetmilktomakeasmoothmediumsoftbatter.Addthemeltedbutterandstiragain.Add
theonionandmixwell.Heataheavyfryingpanandpourinenoughshorteningorfattocoverbottomofpanwell.Frycakesuntilwellbrownedonbothsides.Cakes
shouldbethin.
Mrs.GraydonPugh,Atlanta,Ga.
"SmackYourLips"Waffles
Passthesyrupand"smackyourlips!"saysBlancheManor,whowritesthewitty"Chatter"inSunday'sNewsAndObserver(Raleigh,NorthCarolina).
2cupssiftedcakeflour
1/4teaspoonsalt
4teaspoonsbakingpowder
21/2cupsmilk
2eggs,separated
8tablespoonsmeltedbutter
Mixflour,salt,andbakingpowder.Addmilkandbeatuntilsmooththenaddbeateneggyolksandstir.Foldinstifflybeateneggwhites,and,last,themeltedbutter.
Baketoacrisp,goldenbrown.
BlancheManor,Raleigh,N.C.
ChouxPaste
(CreamPuffs)
Thirtysixsmallpuffs
1cupflour,siftedthenmeasured
1/4teaspoonsalt
1/2cupbutterormargarine
1cupboilingwater
4eggs
Addsalttothesiftedfloursiftagain.Combineshorteningandboilingwaterinasaucepankeeponlowheatuntilbutterismelted.Addtheflourallatonetimestir
vigorouslyoverlowheatuntilmixtureformsaballandleavesthesidesofthepan.Addtheunbeateneggs,oneatatime,beatingthoroughlyaftereachaddition.
Continuebeatinguntilathickdoughisformed.Dropbyteaspoonsontoagreasedbakingsheetabout2inchesapart.Bakeinahot(400degrees)ovenfor30to40
minutes,oruntilpuffedandgoldenbrown.
Coolandfillthepuffswithchickensalad,crabsalad,anycreamedmixturecustards,icecream,flavoredwhippedcream,etc.
Mrs.E.H.Morris,Jr.,Raleigh,N.C.

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ChickenDumplings
2cupsflour
1/3cupshortening
2teaspoonsbakingpowder
1teaspoonsalt
Enoughsweetmilktomakesoftdough
Makeupandletstandforawhile.Rollasthinaspossibleandcutinsquares.Uselargecontainerforchickenbroth.Droplayersofdumplingsquaresinboilingbroth
andallowtoboilovereachlayerbeforeaddinganotherlayer.Coverandcook12minutes.Seasonwithmilkandbutterifdesired.
Mrs.H.W.Oldham,EurekaSprings,Ark.
GrumberPotatoDumplings
(forPoultry)
Servestwelve
8slicesbread,dippedinwater,squeezedout
Salt,peppertotaste
1smallonion,grated
Parsley
4cupscoldpotatoes,grated(cooked)
2eggs,wellbeaten
Flour
Boilingwater
Tothebreadandseasoning,addpotatoesandwellbeateneggs.Formintoballsandrollinflourdelicately.Dropinsaltedboilingwaterorontopofstewingchicken.
Coverwellandcookfor15minutes.Tryasanaccompanimenttostewedchickenonacold,frostyday.
Mrs.P.G.Hoddick,fromTheAlexandriaWoman'sClubCookBook,Alexandria,Va.

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12
Desserts
ThomasJefferson'sIceCream
Twoquarts
"GeorgeWashingtonissaidtohavepossessedthefirsticecreamfreezerintheUnitedStates,butThomasJeffersonlaterownedone,too.Hecalledita'cream
machineforice,'anditwaspurchasedinMay,1784.AlthoughwerememberJeffersonnowforothertalents,hewasknowninhisdayasoneoftheworld'sgreat
epicures,anditwashewhointroducedmacaroniandvanillaintotheUnitedStates."
6eggyolks
1qt.cream
1cupsugar
Pinchsalt
2teaspoonsvanilla
Beattheyolksoftheeggsuntilthickandlemoncolored.Addthesugarandthesaltgradually.Bringthecreamtoaboilandpouritovertheeggmixture.Putitintothe
topofadoubleboilerandcookituntilitthickens.Removeandstrainthroughafinesieve.Whenitiscold,addvanilla.Freezeasusual.
ThisrecipeisinThomasJefferson'sCookBook,lentbyLegetteBlythe.FromOldNorthStateCookBook,Charlotte,N.C.
FrenchVanillaIceCream
Onegallon
4eggs
3heapingcupssugar
2qts.milk
1qt.whippingcream
11/2tablespoonsvanilla
Beateggsinlargemixingbowladdsugarandmixwell.Heat1quartofthemilktoscaldingpointandpourovereggsandsugar,beatingconstantly.Pourintofreezer
andaddtheotherquartofsweetmilk.Beatthewhippingcreamandaddtomixtureinfreezeraddvanillalast.Freezeinhandturnedfreezer.[Thisisoftenservedin
meringueshells.M.B.]
ClaiborneYoung,Burlington,N.C.

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ChocolateMousse
(IceCreamSupreme)
Servestentotwelve
7eggyolks
11/4cupssugar
1cupsweetmilk
2to31oz.squaresbitterchocolate,melted
1teaspoongelatin,softenedin1/4cupcoldwater
Pinchsalt
2cupsheavycream,whipped
1teaspoonvanilla
Beateggyolkswithsugaruntillemoncolored.Scaldmilk.Meltchocolateoverboilingwaterormixedwithseveraltablespoonsofhotwater.Pourthehotmilkslowly
intoeggsugarmixture.Returntodoubleboilerandcookoverboilingwateruntilcustardthickensaddmeltedchocolateandsoftenedgelatintomixture.Stiruntilwell
mixedremoveaddpinchofsalt.Chillinbowlofcrackediceoricewater,stirringconstantly.Whencold,foldinthewhippedcreamaddvanilla.Freezeinamoldor
inrefrigeratortray,orhandfreezer.
PeppermintIceCream
Servesfour
3/4teaspoongelatin
1cupmilk
1/4lb.peppermintstickcandy
1cupheavycream
Dissolvegelatininabout2tablespoonsofmilk.Scaldremainderofmilkindoubleboiler.Adddissolvedgelatintoscaldedmilkandstiruntildissolvedthenaddthe
candybrokenintosmallpieces.Removefromfireaddcream.Coolto50degreesandfreeze,using1partsaltto8partsice.
Mrs.J.C.Wilbourne,fromBonAppetit!,BatonRouge,La.
Mrs.Biggs'sCaramelIceCream
Threequarts
AnevertobeforgottenoccasionisoneofMrs.J.CrawfordBiggs's''Bride'sLuncheons"atraditionalpartygivenoftenfortheseason'sbridesatHardimont.On
theseoccasionsinthespaciousdiningroom,courseaftercourseofexquisitecreationsisserved.Eachdishismemorable.OneIshallalwaysthinkofhappilyisher
CaramelIceCreamservedasthedessertcourseataluncheongivenformydaughterinlawelect.Withlittlehotlemoncupcakesasanaccompaniment,thecream
wasservedbyWilliamlong,lankyandadroitfromahugesilverbowl.Hereistherecipefortheicecream.

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2cupssugar
6wholeeggs,slightlybeaten
1cupsugar
Pinchsalt
1qt.cream
1extraqt.cream,halfwhipped
Vanilla
Coarselychoppedtoastedalmonds
Caramelize2cupsgranulatedsugarinathickpanandletboiluntilagoodbrown.Inthetopofadoubleboilercombinethebeateneggs,1cupsugar,salt,andthefirst
quartofcream.Whenthecustardhasthickened,addthecaramelizedsugarwhileveryhot.Strainandcool.Addvanillatotastethenaddtheextraquartofcreamjust
halfwhipped.FreezeinhandfreezerImeanfreezebyagitation.Servewithcoarselychoppedtoastedalmondssprinkledover.[ThiscreamisalsoknownasBurnt
SugarCream.M.B.]
Mrs.J.CrawfordBiggs,Hardimont,Raleigh,N.C.
MacaroonIceCream
Oneandonehalfquarts
Awonderfuldessertandextremelyeasytomake.
2doz.freshmacaroons
3/4cupsugar
2cupsthincream
2cupsthickcream
2teaspoonsvanilla
Littlebrandy,optional
Dryfreshmacaroonsinovencrushwithrollingpintomake2cupscrumbs.Addthesugarthenstirinthecream,thinfirst,thicklast.Addthevanillaor,ifyouwishto
bringoutthemacaroonflavor,addaverylittlebrandy.Thereshouldbenorealbrandytasteatall.Freezeasusual.Someofthemacaroonsrisetotop(iffrozenin
iceboxtray)andmakeacrust.
Mrs.OliverSmith,Raleigh,N.C.
MangoIceCreaminMeringueCups
Oneandahalfgallons
1gal.canseededandsievedmangoes
Juiceof6lemons
Juiceof6oranges
13/4cupssugar
Milk
1qt.cream
Addfruitjuicesandsugartothe1galloncanofseededandsievedmangoesletstanduntilsugarmelts(1hour).Addallmilkpossible,savingroomforthequartof
cream.Stirmilkandfruitjuiceswell.Freezetoamushaddcream,andfreeze.Serveinmeringuecups.

Page325

MeringueCups
4eggwhites
2cupssugar
1teaspoonvinegar
1teaspoonvanilla
Beateggwhiteswithsugarandvinegarfor20minutes.Addvanillaandbeat30minutesmore.Dropbytablespoonfulsoncookiesheetlinedwithwaxedpaperbake
inaveryslowovenfor40minutes(250300degrees).[Thesecupsmaybeservedfilledwithanycreamorfreshfruitstoppedwithwhippedcream.M.B.]
UnaChapmanDowd,fromWhat'sCookin'?,CorpusChristi,Tex.
King'sArmsTavernGreengageIceCream
(SuccessortoTravisHouse)
Onegallon
GreengageIceCreamisservedattheKing'sArmsTaverninWilliamsburgjustasithasbeenforgenerations.Hereistherecipe:
Skin,seed,andmash1pintofpreservedgreengageplumsaddthejuiceof2lemons,2cupssugar,11/2quartsofmilk,1quartofcreamwithapinchofsalt.Freeze
inhandfreezer.
FromTheKing'sArmsTavern.Specialpermission,JohnD.Green,VicePresident,WilliamsburgRestoration,Inc.,Williamsburg,Va.
FreshCoconutIceCream
Threequarts
InKeyWest,Florida,theymakeawonderfulicecreamfromthefreshcoconutpickedatthe"jellystage."Thisisarecipeusingthejelliedcoconut.
1pt.coconutwater
1largecanunsweetenedevaporatedmilk
1tablespoonflour
1cupsugar
1pinchsalt
2eggs,beaten
1pt.sweetcream
5coconuts(jellyfrom)
Scaldcoconutwaterandevaporatedmilkindoubleboiler.Mixflourandsugarandaddbeateneggsandsalt.Stirthismixtureslowlyintohotmilkuntilitthickens.Set
asidetocool.Justbeforefreezing,addcoconutjellyandsweetcream.(Coconuthasa"jelly"texturebeforeitattainsthehard,firmconsistencycommonlyfoundin
commercialcoconuts.ItiscoconutinthisjelliedstagewhichisusedforthebestKeyWestcoconuticecream.)
FromTheKeyWestCookBook,KeyWest,Fla.

Page326

Mrs.Gray'sGingerPeachIceCream
ThisicecreamisfromanoldrecipeoriginatedbythelateMrs.EugeneE.Gray,WinstonSalem,NorthCarolina.Thisisthefirsttimethefamilyhasgivenitfor
publication.
1qt.ofsweetmilk
3qts.ofrichcream
1tablespoonsugartoeachcupofcreamandmilk
1qt.ofpeachpreserves,choppedintosmallpiecesandthejuicefrompreserves
1/2lb.crystallizedginger,choppedintosmallpieces
Juiceof1orange
11/2pts.ofbestsherry
Mixmilk,cream,andsugarfirst,thenotheringredients,addingthesherrylast.Addmoresugarifneeded.Freezeinan"oldfashioned"handturnedfreezer.Serve
"sticky"SpongeCakewiththiscream.
ContributedbyMrs.DonE.Scott,Graham,N.C.
OldVirginiaFreshPeachIceCream
Onegallon
Pareandstone1quartofverysoftpeaches.Addtothem2cupsofsugar,andmashthemthoroughly.Whenreadytofreeze,add2quartsofrichcream.(Freezein
handturnedfreezer.)Whenfrozen,thiswillfilladishholding4quarts.
Mrs.J.E.Timberlake,Stevenson'sDepot,Va.
LemonOrangeIceCream
Threequarts
11/4cupslemonjuice
Juice1lime
1cupfreshorangejuice
3cupssugar
1qt.sweetmilk
1/2pt.whippingcream
Addsugartojuicesandletstanduntilwelldissolved.Pourmilkandcreamintofreezer(handturned),andaddjuicemixture.Stirandfreezeatonce.Thismakesa3
quartfreezeroficecream.
Mrs.PrankM.DeFriese,Knoxville,Tenn.
PineappleSherbet
Onequart
ThetrueSouthernsherbethasnomilkbutismadewithasweetenedwaterbasetowhichfruitjuicesareadded,andthenthewhippedwhiteofegg.

Page327

20marshmallows
1cupunsweetenedpineapplejuice
1/2cupwater
2tablespoonslemonjuice
2teaspoonssugar
Pinchsalt
2eggwhites,stifflybeaten
Combinemarshmallows,pineapplejuice,andwaterindoubleboilerandheatuntilmarshmallowsmelt.Cooladdlemonjuiceand1teaspoonsugar.Freezetoamush.
Combineremainingsugar,salt,andbeateneggwhites.Stirintosherbet.Freeze.
Mrs.LyttletonHarris,fromBonAppetit!,BatonRouge,La.
LemonorOrangeSherbet
Onehalfgallon
Sugartotaste(2to3cups)
2qts.water
2eggwhites,stifflybeaten
Juiceof10lemonsifforlemonsherbet,andjuiceof2orangesiffororangeice,juiceof10orangesand4lemons
Boilthesugarinpartofthewateruntilsugardissolves.Cooladdremainingwaterandfruitjuices,andpourintofreezer.Freezetomushthenaddbeateneggwhites.
Completefreezing.
Mrs.JacksonK.Stewart,Atlanta,Ga.
CoffeeMousse
Serveseighttoten
1/2cupmilk
6eggyolks,beaten
3/4cupsugar(sweetenaccordingtostrengthofcoffee)
1tablespoongelatin,soakedinlittlecoldwater,dissolvedoverboilingwater
2tablespoonspowderedcoffee(ortotaste)dissolvedin1/2cuphotwater
1teaspoonvanilla
2cupscream,whipped
Heatmilkpourslowlyoverbeateneggyolks,whippedwiththesugarcookoverboilingwateruntilthick.Addgelatintocoffeedissolveandchill.Addcoffeeto
custardstirwell.Addflavoringandfoldinwhippedcream.Pourintogreasedmoldandcongeal.Servewithwhippedcream.Addextrateaspoongelatinifstiff
mousseisdesired.Theabovemakesatendermixture.
Mrs.ChiltonGrandle,FortWorth,Tex.

Page328

Zabaglione
(WineCustard)
Servessixtoeight
6eggyolks
1cupsugar
1tablespoonflour
3/4cupsherry
2tablespoonsrum
11/2to2tablespoonslemonjuice
Gratedrindof1lemon
3to4eggwhites
Pinchofsalt
3tablespoonssugar
Gratednutmeg
Beattheeggyolksuntillight.Addthecupofsugarmixedwiththeflour(useanelectricmixerorrotarybeater).Addsherry,rum,andlemonjuice.Beattoblendwell.
Addlemonrindandcookinthetopofadoubleboileroverboilingwater.Useawoodenspoontobeatthemixtureconstantlywhileitiscooking.Cookuntilthe
custardisthick.Removefromheatandallowtocoolslightly.Beattheeggwhiteswiththesaltuntilstiff.Addthe3tablespoonssugarandblend.Foldtheeggwhites
intothecustard.PiletheZabaglioneintosherbetorparfaitglasses.Sprinklewithalittlegratednutmeg.
VARIATION:Tomakeacongealeddessertoftheabove:
Addtothehotcustard,justbeforetakingitfromthestove:1tablespoonofgranulatedgelatinsoftenedwith2tablespoonscoldwater.Stiruntiltherearenolumps.
Pourintoindividualmoldslightlygreasedwithsaladoil,orintoaiquartmold.Chilluntilset.LoosentheedgesoftheZabaglionewithaknife,andturnoutontheplate
onwhichitistobeserved.Serveplainorwithasauce.
FromOutofKentuckyKitchens,byMarionFlexner,Louisville,Ky.
Flan
(CaramelCustard)
Servessixtoeight
TheSpaniardsareexcellentflanorcustardmakers.Ithaslongbeenconsideredtobeoneoftheirmostelegantdesserts.Thedishhasbeenadaptedbymanyother
countries.Madeinvariousways,theobjectistoobtainabakedcustardofafirm,creamyconsistency.Theflanisbakedeitherinitsownsauce,orservedwitha
sauceoverit.Itisflavoredwithvanillaand/oralmondextracts,rum,ororangeandlemonjuices,andgratedrinds.Sliveredalmondsorbrokenpistachionutsmaybe
addedtothecustardorthesauce.PuertoRicansusuallyflavorthesaucewithrumandusedarkbrownsugartomakethesauce.
13/4cupssugar
3eggwhites
8eggyolks
213oz.cansevaporatedmilk
2teaspoonsvanillaoralmondextract
6tablespoonsbrandyorrum,warmed
Slivered,toastedalmonds

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Useaheatproofbakingdish(orsquarebakingpan)thatmaybeplacedondirectheat.Put1cupofthesugarinthedishandsetoverhighheatforseveralseconds.
Reduceheatstirconstantlyuntilthesugarmeltsandturnsgolden.Tiltthepanbackandforthuntilitisentirelycoatedwiththesyrup.Setasidetocool.(Thesyrupwill
harden.)
Beattheeggwhitesandeggyolkstogetheruntilfoamyaddthemilk,remainingsugar,andflavoring.Beatuntilthesugardissolves.Strainthecustardintothecoated
vessel.Coverthevesselsetitinalargerpancontaining1inchofhotwater.Bakeinamoderate(350degrees)ovenfor1hour.Whilestillhot,turnoutonaserving
platter.Whenreadytoserve,pourwarmbrandyorrumoverthecustardandignite.Sendtothetableflaming.Sprinklealmondsoverandaroundthecustard.This
maybeservedwarmorcold.
ElGordoRestaurant,St.PetersburgBeach,Fla.
LemonIceboxPudding
Serveseight
ThisandthefollowingpuddingarefromaninvitingTennesseehotelwhereMissAllieRogersistheownerhostess.Theseareherfavoritepuddingdesserts.
3eggyolks
1/2cupsugar
1/8teaspoonsalt
1/4cuplemonjuice
1/2cupPetmilk,whipped(chillthoroughlybeforewhipping)
3eggwhites,beaten
3/4cupsvanillawafercrumbs
Cookyolks,sugar,salt,andlemonjuiceintopofdoubleboileruntilmixturebeginstothicken.Cooladdwhippedmilkandeggwhites.Lineapanwiththewafer
crumbspourincustardmixture,andsprinklecrumbsontop.Freeze,slice,andserve.
OrangeIceboxCake
Servesten
1cupsugar
1/2cupbutter
3eggyolks,beatenJuiceof1largeorange
1tablespoongratedorangerind
Juice1lemon
1teaspoongratedlemonrind
3eggwhites,stifflybeaten
11/2doz.ladyfingers
1cupheavycream,whipped
Creamsugarandbutterasforanycake.Beatyolksaddtocreamedsugarandbutterthenaddfruitjuicesandgratedrind.Beateggwhitesaddlast.

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Separateladyfingersplace6halvesindesiredplatteraddmixture,thenmorecakesalternatelyuntilthereare5layers.Placeinrefrigeratorovernight.Beforeserving,
whipthe1/2pintofcream,andicethecake.Garnishwithcherries.
Mrs.EdgarB.Fergerson,Paducah,Ky.
FreshStrawberryIceboxCake
Serveseighttoten
2cupsstrawberries,slicedfinebeforemeasuring
1cupsugar
2envelopesunflavoredgelatin
1/2cupcoldwater
1cuphotwater
4teaspoonslemonjuice
1/2teaspoonsalt
4eggwhites,stifflybeaten
1/2cupsugar
1cupheavycream,whipped
Halvedladyfingers
"Mixberriesand1cupsugartogetherandletstandfivetotenminutes,stirringseveraltimes,todrawoutjuice.Softengelatinincoldwateranddissolveinhotwater.
Adddissolvedgelatin,lemonjuice,andsalttoberriesandstirwell.Cool,andwhenmixturebeginstothicken,foldinstifflybeateneggwhitestowhichremainingone
halfcupsugarhasbeenadded,andwhippedcream.Linesidesofglassbakingdishorlargemoldwithhalvedladyfingers.Pourinhalfthefillingcoverwithlayerof
halvedladyfingers.Chillfor24hours,oruntilthoroughlycongealed.Putontoplatterandgarnishwithwhippedcreamandfreshstrawberries.Piecesofstalecakemay
beusedinplaceofladyfingersifdesired."
Mrs.BenzieT.Rice,fromTheColumbiaWoman'sClubCookBook,Columbia,S.C.
Mrs.Barkley'sPineappleMacaroonIceboxCake
Servessixteen
ThisrichKentuckyrecipewasafavoriteofthefirstMrs.AlbenW.Barkley.Itiscontributedherebyherdaughterinlaw.
1cupbutter
1cupsugar
4eggs
1/2cupshreddedpineapple(canned)
1/2cupnutmeats,choppedfine
21/2doz.ladyfingers,split
1doz.macaroons,brokenintosmallpieces
Sweetcream
Creambutterandsugaradd1oftheeggsbeat5minutesrepeatuntilthe4eggsareused.Addthepineappleandnuts.Thencoverbottomofapan(squareisgood)
withladyfingers,flatsidedownspread1/2ofbuttermixture

Page331

overladyfingersaddmacaroons,thenremainderofbuttermixture.Coverwiththerestoftheladyfingers.Letstandinrefrigeratorfor48hours.Servewithsweet
cream,sweetenedandflavoredtotaste.
Mrs.DavidM.Barkley,Washington,D.C.
KentuckyIceboxEggnogCake
Servessixtoeight
Atreatforthebeaumonde.
1cupbutter
1boxconfectionerssugar
6tablespoonsbondedwhiskey
5eggyolks,wellbeaten
5eggwhites,stifflybeaten
1cupchoppednuts
2to3dozenladyfingers
Whippedcreamtoicethecake
Creamtogetherbutterandsugar.Addwhiskeytowellbeateneggyolks.Mixwellsothattheyolksarecooked.Addthistothebutterandsugar.Nextaddthestiffly
beateneggwhitesandnuts.
Lineamoldorsquarecakepanwithwaxedpaper,bottomandsides.Openladyfingersandcoverbottomofpanwiththem,topsideofcakedown.Coverwitha
layerofcakemixture.Dothisuntilthereare3layersofcakesand2ofmixture.Lastlayershouldbeladyfingerswithtopsideofcakesup.Placeinrefrigeratorfor12
hours.Serveicedwithwhippedcream,flavoredasdesired.
Mrs.HarrisW.Rankin,Paducah,Ky.
MacaroonStrawberryParfait
Mrs.AllsbrookisfromBirmingham,Alabama.
3doz.macaroons,crumbled,soakedfewminutesinwine
Strawberryorredraspberrypreserves
Boiledcustardorvanillaicecream
1/2cupsherrywine
1/2cupblanchedalmonds,chopped
Whippedcream
Arrangeinlayersinatransparentbowlorindividualparfaitglassestopwithwhippedcreamgarnishwithfreshstrawberries(orraspberries)orcrystallizedcherries.
Anynumberofparfaitsmaybemadefromthisrecipe.Usefreshpeachesorpeachpreserves,plumpreserves,pineappleconserve,orcrushedpineapple.Makea
rainbowparfaitbycombiningthemacaroonswithseveralflavorsandcolorsoficecream,etc.
Mrr.RaleighAUsbrook,NorthBergen,N.J.

Page332

Mrs.McLlwain'sFrozenFudgeCake
Serveseighttoten
ThisFrozenFudgeCakeisajoy,notonlybecauseofitswonderfultaste,butbecauseitcanbekeptintheicetrayfordaysandslicedasneeded.
1cupvanillawafercrumbs
11/2boxesconfectionerssugar
1/2teaspoonsalt
1egg,beaten
1teaspoonvanilla
31oz.squaresBaker'schocolate,melted
Creamormilk
1cupbrokenpecans
2cupsheavycream,whipped
Linerefrigeratortrayorloafpanwithvanillawafercrumbs.(Greasepanwithbutterfirstcrumbsstickbetter.)
Sift1boxofsugarandthesaltintolargemixingbowl.Stirinbeatenegg,vanilla,andmeltedchocolate.Addsmallamountofcreamormilkandsiftinextrapowdered
sugaruntilmixtureistheconsistencyofsoftdough.Addnutmeatsandspreadinpanontopofcrumbs.
Whipthecreamsweetenandflavortotaste(vanilla).Spreadcreamoverthechocolatemixturesprinklewafercrumbsontop.Placeinfreezingcompartmentuntil
creamisfrozenhard.Sliceandserveanddonotcountthecalories!
Ifpanislinedwithdoublethicknessofwaxedpaperextendingwellaboveendsofpan,thefrozenloafcanberemovedfrompanandslicedmoreeasily.
Mrs.GeneMcLlwain,Hartsville,Tenn.
Mrs.Killebrew'sEnglishPlumPudding
Mrs.Killebrew'sEnglishPlumPuddingisknownthroughoutTennesseeandbeyond.Theauthenticrecipegivenherehasbeeninherfamilyformorethan125years.
Shesaysthepuddingisnotsohardtomakeasitsounds!
11/2lbs.suet
2lbs.raisins(plain)
11/2lbs.Sultanaraisins
11/2lbs.currants
11/2lbs.mixedpeel,chopped(candidorange,lemon)
1/2cupcitron,cutup
2lbs.breadcrumbs(inslicesbeforedryingbreadandrolling)
Littleflour
16eggs
4cupssugar
1teaspoonsoda
1teaspoonsalt
11/2teaspoonsmixedspices
6lemons,rind(grated)andjuice
3glasseswhiskeyorwine
Meltedbutter
Almondstogarnish
"Chopthesuetveryfineandbesureandgetallthelittlefibersoutofit.Haveallthefruitcleanedandpickedover.Drythebreadslicesandrollthem

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intofinecrumbs.Siftasmallquantityofflouroverfruitandsuet.Beattheeggsverylightandaddsugar,soda,salt,spices,breadcrumbs,lemon,rindandfruitlastof
allthewhiskeyorwine.
'Takealargeclothofunbleacheddomesticwhichhasbeenwellsoakedinboilingwater,squeezedry.Havealittlemeltedbuttertoruballoverit(inside)thenshakea
littleflouroverit(thebutter).Puttheclothinabigbowlputinthepuddingthengatheritallupandleavealittleroomforthepuddingtoexpandafterthetying.Putin
alittlebitofflourandtieitagain(doubleknot).Ihavealargekettlewithanoldplateorflatpaninthebottomtokeepitfromsticking.Havewaterabouthalfwayup
puddingandpatitslowlysowaterwon'tstopboilingoverpudding.Boilforfiveorsixhoursthentakeitoutandhanguponastoutnailtillyouarereadytoserveit.
Youcankeepitalongtime,butittakesabout21/2hourstoreheat.Haveplentyofblanchedalmondstostickalloverintopuddingandaweebitofhollyinthetop.
Justasitisreadytobeputontable,pouralittlewhiskeyoveritandsetitonfireforafewminutestolookpretty.Ihopeyoucanunderstandallthis.''
Mrs.A.B.Killebrew,Clarksville,Tenn.
JeffDavisPudding,theBriers
1cupsuet,choppedfine
1cupmolasses
1cupsourmilkinwhich11/2teaspoonssodaaredissolved
3cupsflour(save1/3cuptodredgefruits)
1cupraisins
1/2cupcurrants
1teaspoonsalt
Takethesuetandpourtheotheringredientsoverit.Putintoapuddingbagwhichhasbeenmoistenedandrolledinflour.Placeinavesselofboilingwaterandboil4
hours3hoursisenoughifitboilsconstantly.Servewithhardsauceseasonedwithlemonjuiceandsherry,orwhiskeyifpreferred.[SeeHardBrandySauce,p.
455.]
FromRecipesTestedandTried,byAnneYoungWhiteandNolaNanceOliver,Natchez,Miss.
OldSouthernGratedSweetPotatoPudding
Serveseight
1/2cupbutter
1/2cupsugar
1cupGeorgiacanesyrup,orsubstitute
1cupsweetrichmilk
4cupsgratedrawsweetpotatoes
1cupraisins
1/2teaspooncloves

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1tablespoonallspiceandcinnamon(mixed)
3eggs,beaten
Inaheavyironskilletmeltthebutter.Mixallingredients,addingthebeateneggslast.Pourintothehotpanwithbutterstiruntilheated.Putinmoderateoventobake
(inskillet)at375degrees.Asacrustformsaroundtheedgeandbottom,stir.Dothisseveraltimeswhilebaking.Bake40minutes.Servewithsweetflavoredcream
orlemonsauce.(Thisisthemostdeliciouspudding.Besuretofollowinstructionscarefullyinordertohavethecrunchycrust,whichgivesaflavorsimilartocandied
coconut.M.B.)
Mrs.GeorgeOsborn,Murfreesboro,Tenn.
TylerPudding
Fourpies
"ThisrecipeiscalledTylerPudding,althoughitsoundsmorelikeapie.ItwasPresidentTyler'sfavoritedessertandwasgiventomebyhisgranddaughterin
Richmond,Virginia.Sincehehadhadtwowives,andsevenchildrenbyeach,thereceiptmakesalotofdessert."
1/2cupbutter(melted)
5cupsgranulatedsugar
6largeeggs,wellbeaten
1cupthickcream
1freshcoconut,grated
4unbakedpastryshells
Creambutterandsugar.Addeggs,wellbeatenthenaddthecreamandlastthecoconut.Pourintopiepanslinedwithuncookedpastry.Bakeat350degreesfor30
minutes.
Mrs.DanielA.Davis,fromRecipesfromSouthernKitchens,Augusta,Ga.
PersimmonPudding
Servestentotwelve
3tablespoonsbutter
2cupsrawpersimmonpulp
3eggs,beaten
11/2cupsmilk
2cupsflour
1/2teaspoonsoda
1teaspooneachofgroundcinnamonandnutmeg
1/2teaspoonsalt
13/4cupssugar
3/4cupgratedcoconut(optional)
Meltthebutterinashallowsquareoroblongbakingdishorbiscuitpan.Inamixingbowl,blendthepulpwiththebeateneggs.Alternatelyaddthemilkwiththedry
ingredients(mixdryingredientstogether)tothepersimmoneggmixture.Addthecoconutifdesired.Pourintothepaninwhichthebutterhas

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beenmelted.Bakeat300degreesfor1hour.Cutintosquaresandserveeitherwarmorcold.Topwithsweetenedandflavoredwhippedcream.
NOTE:Thepuddingshouldbepouredinthepanfromabout1to2inchesindepth,accordingtothedesiredthickness.
Mrs.DonE.Scott,Jr.,Burlington,N.C.
OrangeBreadPudding
Servesaboutsix
Thiswasthe"StateWinner"oftheFloridaCitrusRecipeContest.
11/2cupsdrybread(breakintosmallpieces)
2cupsmilk
3eggs(2maybeused)
1/2cupsugar
1cuporangejuice
Gratedorangerind
2tablespoonsmeltedbutterorothershortening
Pinchsalt
1cuppittedchoppeddates,ifdesired
Soakbreadinmilkfor15minutes.Beateggsuntilcreamyandaddsugargradually.Addorangejuice,gratedrind,meltedbutter,andsalt.Stirintothescaldedbread
mixtureandpourintobutteredbakingdish.Tomakearicherpuddingadd1cupofpittedchoppeddates.Bakeinmoderateoven(350degrees)for40to45minutes.
Servehotwithorangesauce.
OrangeSauce
3/4cupsugar
1tablespooncornstarch
Pinchsalt
1cupboilingwater
1tablespoonbutter
1/2teaspoongratedorangerind
1/2cupstrainedorangejuice
Combinesugar,cornstarch,salt,andmixthoroughly.Addboilingwaterandletboilslowlyfor5minutes,stirringconstantly.Addbutter,orangejuice,andrind.
Mrs.E.P.St.John,FloralCity,Fla.(AFloridaCitrusRecipeContestWinner)
QueenofPuddings
Servessixtoeight
QueenofPuddingsisaSoutherndessert,madetodayinthesamemannerasitwasmanydecadesago.ThisisaCharlestonrecipefromanoldcookbookinmy
collection.

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1qt.sweetmilk
2cupsbreadcrumbs
4eggyolks,beaten
11/2cupssugar
Butterthesizeofawalnut(1heapingtablespoon),melted
Juiceandgratedrindof1lemon
Jellyorpreserves
4eggwhites,stifflybeaten
4tablespoonssugar
Pourthemilkoverbreadcrumbsaddthebeateneggyolks,sugar,andmeltedbutter.Flavorwithpartoflemonjuiceandgratedrind.Pourintogreasedbakingdish
andbakeuntildone,butnotwateryabout40to45minutesoruntilaknifeinsertedincentercomesoutclean(inmoderate,350degreeoven).Shouldbelikea
thickcustard.Coolslightlyspreadoverthetopalayerofjellyorpreserves.Beattheeggwhitesstifflyaddthe4tablespoonfulssugarandremaininghalfoflemon
juice.Spreadeggwhitesoverpuddingsetintotheoventobrownslightly.
FromrecipebyMrs.L.P.W.Laurens,Charleston,S.C.
CathedralPudding
Servessixtoeight
ThisisafamouschocolatepuddingfromtheNationalCathedralSchoolForGirls(Mt.St.Albans,Washington,D.C.),givenmebyanalumna.
1/21oz.cakechocolate
1tablespoonbutter
1cupsugar
2eggs
1cupmilk
11/2cupsflour
11/2teaspoonsbakingpowder
1teaspoonvanilla
Meltchocolateandbuttermixinsugarandeggs.Addmilk,floursiftedwiththebakingpowder,andlast,thevanilla.Steam(indesiredmoldorcontainer)for2hours.
Servewiththefollowingsauce.
Sauce
4eggyolks
3cupspowderedsugar
4eggwhites,stifflybeaten
1teaspoonvanilla
Beateggsseparately.Beattheyolksandsugartogether10minutesthenaddwhitesandbeat5minuteslonger.Addvanilla.Thismakesafluffyfoamysauce.
Mrs.W.M.Brown,Jr.,Burlington,N.C.

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Mrs.Orgill'sChocolatePudding
Serveseight
2tablespoonsgelatin
2tablespoonscoldwater
31oz.squareschocolate
1cupsugar
6eggyolks,wellbeaten
2teaspoonsvanilla
Pinchsalt
3tablespoonshotwater
6eggwhites,stifflybeaten
Whippedcream
Soakgelatinincoldwater.Meltchocolateaddtosugarandwellbeateneggyolks,vanilla,andsalt.Addgelatinwatertohotwater.Dissolvethoroughly,andaddto
mixture.Foldinstifflybeateneggwhites.Pourintomoldandchill.Servewithwhippedcream.
Mrs.JosephOrgill,Jr.,Memphis,Tenn.
Louise'sMarmaladeSouffle
Serveseight
6eggwhites
6tablespoonsconfectionerssugar
41/2tablespoonsstiffmarmalade
Beateggwhitesstiff.Foldinsugarandmarmalade.Placeintopoflargedoubleboilerwhichhasbeenverythoroughlygreased.Putapieceofgreasedpaperontop
andplacelidofboilerontightly.Steamfor11/4hours.Turnoutonservingdishandbringtotableimmediately.Servewithfoamysauce.
FoamySauce
Stir1eggyolkinconfectionerssugartomakeastiffpaste.Thinoutwith1/2pintwhippedcream.Flavorslightlywithvanilla.Thisisagoodlightdesserttofollowa
heavymeal.
ContributedbyMrs.ElliottJ.Neal,Charlotte,N.C.
MintSouffleforLamb
Serveseight
This"epicure'sdelight"isnotadessert,butisa"sweetentremet"originated(inAsheville,NorthCarolina)asasidedishwithlamb,veal,orothermeats.Itispretty
andaddsacoolingnotealthoughitisservedhot.

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1No.2cangratedpineapple
1glass(jellyglass)mintjelly
3beateneggwhitesinsouffl
3scanttablespoonsflour
2beateneggwhitesastopping
2to3dropsgreenvegetablecoloring
Mixthegratedpineapplewithmintjelly.Beatthe3eggwhitesstiffanddry.Sprinkleinflourandfoldmintjellypineapplemixtureintoeggwhites.Pourintoagreased
casserole.Placecasseroleinapanofhotwaterandbakein350degreeovenfor30minutes.Justbeforetakingfromoven,spreadoverthetopthe2eggwhites
beatenstifflywhichhavebeentintedwithgreencoloring.Allowtoremaininovenseveralminutestobrownlightly.Servehotandimmediately.(Thiswillnotfallif
properlymadeandservedatonce.)
Mrs.KatherineRhea,RockHill,S.C.
FruitRicePuddingwithLemonSauce
Servessix
1egg,beaten
1/2cupsugar,oraccordingtotaste
2cupscookedrice,dryandflaky
2cupstopmilk
1/2lb.choppeddates
1/2cupchoppedfigs
1/2cupchoppedpecanmeats
1/4teaspoongroundginger
1/4teaspoonnutmeg
1/2teaspoonvanilla
2tablespoonsbutter,melted
Beateggaddsugarandfoldinrice.Addsweetmilk,fruits,nuts,andspicesaddvanillalastpourinthemeltedbutter.Pourallintoagreasedbakingdishandbakein
moderate(350degree)ovenuntilcustardissetandslightlybrownedontop,about30minutes.Servewithlemonsauce(seep.454).[Otherfruitsmaybesubstituted.
Thisisdeliciouswithchocolateorvanillasauceaswellaslemon.M.B.]
Mrs.JohnThomasMcBride,Norfolk,Va.
CalasToutChaud
Abouttwodozen
CalasToutChaudisafluffysweetfrittermadeofrice.VirginiaM.Coopergivesabitofhistorywithherrecipeforthisdelicacy.Shesays,"Thisrecipeisoneofthe
oldestintheCityofNewOrleans.TheoldNegromammiesof1861andaftertheWarBetweentheStates,soldonthestreetsofNewOrleansCalasToutChaud
pipinghotfromtheirironsaucepansfilledwithhotlard.Ortheyenclosedtheminbrownpaperandfilledmarketbasketsthattheycarriedontheirheads.Themethod
iswrittenasitwasnearlyacenturyago":

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2eggyolks
1cupsugar
1cupboiledrice
2cupsflour
2teaspoonsbakingpowder
2eggwhites,stifflybeaten
Powderedorgranulatedsugar
"Mixtheyolksoftheeggswiththesugar,rice,flour,andbakingpowder.Whentheyarethoroughlyassembled,addthewhitesoftheeggs,wellbeaten,andgiveitall
afinalstirring.
"Havesomedeepgreaseathand,sizzlinginyourfryingpan,anddropthemixturefromaspoonintothegrease.Theyemergegoldenbrown,lightandluscious.Drain
themonbutcher'spapersprinklethemwithpowderedorgranulatedsugarservehot."
FromTheCreoleKitchenCookBook,byVirginiaM.Cooper,NewOrleans,La.
ColdHeavenlyRicePuddingwithCardinalSauce
Servessix
2cupswhiterice,cookedandchilled
11/2cupsminiaturemarshmallows
2cupsfreshorcannedpineapplechunks,drained
1cupheavycream,whipped
1/4cupconfectionerssugar
1/4teaspoonalmondextract
1teaspoonvanilla
Mixtherice,marshmallows,andpineappleinabowlrefrigerate12hours.Makethesauce.
CardinalSauce
110oz.pkg.frozenraspberries,thaweddrained(reservejuice)
Water
1tablespooncornstarch
1/4cupcurrantjelly
Inasmallsaucepan,combinethejuicewhichhasbeendrainedfromtheraspberries,addingenoughwatertomake1cup,withthecornstarch.Boilfor1minuteadd
thethawedberriesandjellystirwell.Removefromheatandrefrigerate1hour.
Justbeforeservingthepudding,addthewhippedcream,sugar,andextractstothericemixturefoldandblendlightly.Serveindessertdishespourthesauceoverthe
pudding.
Mrs.MarthaS.Bailey,NewYork,N.Y.

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BoiledBerryDumplings
Servessix
1qt.blackberries,ordewberries
1pt.water
1cupsugar
1teaspoonbutter
1tablespoonflavoring,vanilla,lemon,etc.Sherrygivesthisagoodflavoruse2tablespoonsjustbeforeserving
11/4cupsflour
11/2teaspoonsbakingpowder
1teaspoonsugar
1/2teaspoonsalt
1eggbeaten
Sweetmilk
11/2teaspoonsmeltedbutter
Boiltheberries,water,sugar,andbutteruntilberriesaretender.Addflavoring.Makedumplingsbysiftingtogetherotherdryingredients,stirringinegg,andadding
justenoughmilktomakeastiffbatter.Stirinmeltedbutter.Dropbyteaspoonsintheboilingberriesandboilforabout5minutes,oruntildumplingsarepuffyand
light.Servedumplingswiththeberriesandpoursyrupover.Theymaybeservedwithwhippedcreamoranysauceadded.
Mrs.FrankDandridge,Leesburg,Fla.
Mrs.Neal'sDateWhipSouffle
Servessix
Delightfulforindividualservings.
1cupdates,cutup
1/2cupwater
1/2cupsugar
1/2cupchoppednutmeats
1/2teaspoonlemonjuice
3eggwhites,stifflybeaten
Cookthedates,water,andsugartogetherslightly.Cool.Stirintothemixturethenutmeatsandlemonjuice.Beateggwhitesstifflyandgentlyfoldintothedatenut
mixture.Fill6small,wellbutteredcustardorbakingcupswithmixture.Placecupsinapanofwaterandbakeinslow(325degree)oven30minutes,oruntil
toothpickcomesoutclean.Shouldbrownslightlyontop.Servewithwhippedcream.
Mrs.Eliott].Neal,Charlotte,N.C.
Antoine'sFrenchPancakesalaGelee
Twelvetofifteencakes
FromthispancakeisalsomadethefamousCrepesSuzette.Theconsistencyissmoothandvelvetyandthebatterpourslikecream.

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1/2cupsiftedallpurposeflour
1egg
1eggyolk
1/8teaspoonsalt
5tablespoonsmilk(about)
3tablespoonscurrantorredraspberryjelly
Powderedsugar
Combineflour,egg,eggyolk,salt,andmilk.Beatwithrotarybeateruntilsmooth.Ifnecessary,addmoremilktomakebattertheconsistencyoflightcream.Cover
chill1/2hourinrefrigerator.Heatheavyironskilletwipeoutwithwaxedpaperwhichhasbeendippedinbutter.Pourinenoughbattertobarelycoverbottomof
skillet,tippingwhileaddingbatter.Brownpancakesonbothsides.Removefromskilletspreadwithjellyrollupjellyrollfashion.Sprinklewithalittlepowdered
sugar.Placeunderabroilertoglaze.Serveimmediately.
FromAntoine'sRestaurant,NewOrleans,La.Specialpermission,RoyAlciatore,Proprietor
DessertCrepes
Eighteentotwenty
1cupsiftedallpurposeflour
1/2teaspoonsalt
1tablespoonsugar
3largeeggs
1cupmilk
1cuplightcream
2tablespoonscognac
2tablespoonsbutter,melted,extrabutter
Confectionerssugar
Sifttheflour,salt,andsugartogetherintoamixingbowl.Beattheeggsandtothemaddthemilk,cream,andcognac.Stirinthemeltedbutter.Letthebatterstandat
roomtemperatureforabout2hours.Thebattershouldbethin.
Heatacrpepan(ora6inchskillet)untilhotbutnotsmoking.Brushthebottomlightlywithbutter,usingapastrybrushorwadofabsorbentpapertowel.For1
crpepourin2tablespoonsofthebatter.Quicklytiltandrotatethepantospreadthebattertoedgesofpan.Cookoverdirectmoderateheatuntiltheundersideis
brownandlittlebubbleshaveformedonthetopabout11/2minutes.Turnwithaspatulaandcooktheothersideabout1minuteoruntilbrowned.Repeatuntilall
batterhasbeenused.
Ascrpesarecooked,sprinklethetopofeachwithconfectionerssugar,andstackthemonaplatterwhichhasbeencoveredwithateatowel.Whenallaredone,
foldthetoweloverthem.Toreheat,placetheplatterofwrappedcrpesina350degreeovenandheatforafewminutes.
NOTE:ThesemaybeservedasCrpesSuzette,orrolledandfilledwithjelly,jam,marmaladeacombinationofcreamedcheeseandjellyflavoredwhippedcream,
etc.

Page342

Ella'sDoboshTorte
(Frozen)
Servesthirtyfivetoforty
ThisisanoriginalinterpretationofthefamousSwissDoboshTorte.Freezeitforbestresults.Itisnottroublesometomakeafterthefirsttime!
1.Makethewhippedbutterfillingfirst.Donotmakeitifkitchenishot!
WhippedButterFilling
2cupsmilk,scalded
1/2cupflour
3/4cupsugar
1/2lb.butter
Angelflakedcoconutandfinelygroundalmonds(optional)
Scaldthemilkintopofdoubleboiler.Mixtheflourandsugartogetherslowlyaddtothemilk.Continuetocook,stirring,untilmixtureisthick.Thisshouldbecooked
untilitlosesitsflourytaste.Cool,verycool.Themixtureshouldbeverystiffandcoldtotouch.Pourintodeepbowlofelectricmixeraddthecoldbutterandbeat
veryhardfor20minutestomakeafluffyfilling.Placeinrefrigeratoruntiltimetofillthecake.Reservethecoconutandalmonds.
2.Makethefudgefrosting:
FudgeFrosting
2tablespoonsvegetableshortening
2tablespoonsmargarine
1tablespoonlightcornsyrup
21oz.squareschocolate
7tablespoonsmilk
11/2cupssugar
1/8teaspoonsalt
1teaspoonvanilla
Inaheavysaucepan,combineallingredientsexceptvanilla.Placeondirectlowheatandcookuntilmixturecomestoarapidboil.Boiloneminuteonly.Coolbefore
addingvanilla.Cooltolukewarmbeatuntiltheconsistencyisstiffenoughforspreading.
3.Makethetorte:
Torte
211"15"cookiesheetswithsidesgreased,andlightlydustedwithflour
2cupssiftedcakeflour
1teaspoonsoda
3/4teaspoonsalt
13/4cupssugar
3/4cupboilingwater
41oz.squareschocolate
1/2cupbuttermilk(sourmilk)

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1/3cupCrisco(vegetableshortening)
2eggs,unbeaten
2teaspoonsvanilla
Preheatovento325degrees.
Preparethepans.Sifttogethertheflour,soda,salt,andsugarintoalargemixingbowl.Combinethechocolateandboilingwaterintopofadoubleboiler.Cook
slowlyoverhotwateruntilchocolateismeltedandmixtureisthickstirconstantly.Removefromtheheatandaddthemilkcool.Creamtheshorteninginamixing
bowladdthedryingredients,chocolatemixture,eggs,andvanilla.Stiruntilblended.Beatvigorously(byhand)for2minutes.Pourbatterintothe2cookiesheets.
Bakeonthemiddleshelfoftheovenforabout10minutes.Watchthisdonotbaketoolong.Allowcakestocoolinpans.Divideeachcookiesheetinto35''11"
layers(making6layersinall).
Removewhippedbutterfillingfromrefrigeratorquicklyspreadthefillingbetweenthelayers,sprinklingeachwithcoconutandalmondsifdesired.("Ifyoudon'tgivea
hootaboutcalories").Beatthelukewarmfudgefrosting.Spreadgentlyoverthetopandsides.Quicklyfreezethetorte.Wrapinairtightplasticpaperafteritisfrozen.
Cutwithserratedknifewhilecakeisfrozen.Sliceverythintoserve.Thisshouldmake35to40servings.Sliceasneededandreturnthecaketothefreezer.
Mrs.GeorgeR.Kerr,Burlington,N.C.
CustardAngelCake
Serveseighttoten
CutanAngelFoodcake(homemadecake)inhalf,horizontally.Placebetweenthetwoportionsthefollowingcustard:
3cupsscaldedmilk,hot
9wellbeateneggyolks,mixedwith2/3cupsiftedflour
17/8cupssugar
1/4teaspoonsalt
Grated(yellow)rindof2oranges(large)
1pt.heavycream,whipped
Pourhot,scaldedmilkovertheeggyolkswhichhavebeenbeatenandmixedwiththeflour,sugar,andsalt.Returntodoubleboilerandletcookuntilthereisnotaste
oftheflour.Whencooladdtheorangerind.
Ifitanorangejuiceglassintotheholeinthebottomlayerofthecake,thenaddthethickcustard,thenthetoplayer.Theglassholdsthetoplayeroffthecustardand
preventsitsspilling.
Aftercustardhasbeenpoured,whip1pt.ofcreamandspreadthicklyovertopandsidesofcake.
Mrs.J.CrawfordBiggs,Hardimont,Raleigh,N.C.

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FloatingIsland
Servessixtoeight
Oneoftheearliestdesserts,thisdishseemstohaveoriginatedinEngland.Itismadeinseveralwaysonemethodistoarrangecake(broken)inaglassbowl,pour
overacustard,topwithalayerofcurrantorothertartjelly,andfloatspoonfulsofmeringuewhichhavebeensteamedintheboiledcustard.Stillanotheristobakea
custardwith"Islands"ofmeringueontop.Thisrecipeisacolddessert.
Almondmacaroons,about1doz.
3eggwhites,stifflybeatenwith3teaspoonssugar,2dropsalmondextract
1qt.sweetmilk
1teaspoonflour
1/2cupsugar
Pinchsalt
4eggyolks,beaten
1/2teaspoonvanilla
1/2teaspoonalmondextract
Redjelly,suchascurrant,etc.
Inalargeglassbowl,breakupthemacaroonsandpressuparoundthesidesofbowl.Prepareeggwhites.Heatmilkwhenitreachesboilingpointdropontoitby
tablespoonfulsthewhipped,sweetened,flavoredeggwhites.Letsimmer4minutes.Liftthemoutandsetasidetocool.Mixflour,sugar,andsalt,andblendwith
beateneggyolks.Pourhotmilkslowlyintoeggyolkmixtureandcookintopofdoubleboileruntilitthickens.Removechillandaddflavoring.Pourintobowlwith
macaroons.Dropcookedmeringueislandsontopofcustard,anddropdabsofthejellybetweentheislands.Thismaybeservedinindividualcompotes,
Mrs.MaryS.PetersCucullu,Lynchburg,Va.
SabayondeNaranja
(SpanishOrangeCream)
Servessix
4eggyolks
1cuporangejuice
1/2cupsugar
1wholeegg
1cupwholemilk
Juiceof1lemon
1/2teaspoongratedlemonrind
Beattheeggyolksuntilfoamyaddtheorangejuicestirinthesugar.Beatthewholeeggwiththemilk.Combinethetwomixtures.Addthelemonjuiceandrind.
Placemixtureinthetopofadoubleboileroverboilingwaterandbeatitconstantlywhileitcooks.Whenithasturnedintoathick,frothycream,removefromheat.
Servewarmorcoldoverdessertsoufflsorpuddings,orinsherbetorparfaitglassesforalightdessert.
Mrs.JosephE.DuBois,Metaire,La.

Page345

CharlotteRusse
Serveseighteentotwenty
ThisclassicdessertismadebyMrs.GantasademanddishfortheBurlingtonEpiscopalChurchBazaar,andonmanyotheroccasions.Itdiffersfrommanyrecipes
becauseithasonlythesherryforflavor,andbeateneggwhitesgiveitextralightness.
3envelopesplaingelatin
3tablespoonscoldwater,pluslittleextrawater
1quartwhippingcream,whippedstiff
1cupsugar
Sherrytotaste(useenoughtogiveagoodsherryflavor)
5eggwhites,beatenstiffly
Ladyfingers,split
Extrawhippedcream,freshorcandiedfruitsandnutsforgarnish
Toastedsliveredalmondsifdesired
Pourthegelatinintoameasuringcupadd3tablespoonscoldwater.Allowthegelatintosoftenforabout5minutes.Addalittleextrawater.Placethecontainerover
hotwateruntilgelatindissolves.Inalargemixingbowlbeatthecreamstirinthesugar,cooledgelatin,andsherry.Foldinthebeateneggwhites.
LineCharlotteRussepans,molds,orindividualdessertglasseswithsplitladyfingers,turningthecrustsidetothesidesofthecontainers.FillmoldswiththeCharlotte
Russe.Chilluntilfirm.Turnoutonplattersandgarnish,orservefromcontainersandgarnisheachserving.TheRussemaybeservedplainwithtoastedalmonds
sprinkledover.AnyleftoverRussemaybefrozenhalfthawtoserve.Thisrecipemaybehalved.
Mrs.RogerGant,Burlington,N.C.
SourCreamBrulee
Servesfourtosix
11qt.shallowbakingdish
2cupssourcream
1teaspoonvanillaextract
Lightbrownsugar
Rinsebakingdishincoldwaterdrain.Mixsourcreamwithvanilla.Placeinrefrigeratoruntilcreamiscold.Sprinkletopofcreamwithaheavycoating(about1/4inch
thick)ofbrownsugar.Setbroilerat450degrees.Slidecreamunderbroilerunit,about4inchesfromheat.Broiluntilsugarformssmoothsurface.Donotletitscorch.
Chillthoroughly.Thesugarglazeshouldcrackleifnot,breakitwithaforkhandle.Servecold.
Mrs.HarrisRankin,Paducah,Ky.

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ChocolateSouffle
Servessix
11oz.squareunsweetenedchocolate,grated
2heapingtablespoonscocoa
1tablespoonflour
1cupsugar
4eggyolks,wellbeaten
11/2cupsmilk
2tablespoonsbutter
1tablespoonvanilla(right)
4eggwhites,beatenstiff
Whippedcream,sweetenedtotaste
Combinechocolate,cocoa,flour,andsugar.Inalargebowl,beattheeggyolks.Blendthechocolatemixtureintotheeggyolks.Mixinthemilkandbutter.Pourinto
topoflargedoubleboilercookoverboilingwateruntilcustardisthick,stirringconstantly.Addvanillaremovefromheatandbeatasmixturecools.
Whenmixtureisentirelycool,foldintheeggwhites.Pourintoagreased11/2to2quartsouffldishorcasseroleandsetinalargerpanofwarmwater.Bakeat325
degreesforonehour,oruntilaknifeinsertedinthecentercomesoutclean.Serveatoncewithwhippedcream,orplaincream.
NOTE:Soufflsmaystandabout30minuteswithoutfalling,iftheyarenotremovedfromtheoven.Turntheheatdownasfarasitwillgoandopenthedoorforafew
minutestoreducethetemperature,butkeepthesoufflwarm.Itmaydryoutalittle,butwillnotfall.
Mrs.JohnG.Pew,TheJuniorLeagueofDallasCookBook,Dallas,Tex.
PotdeCremeauChocolat
Servesfourtosix
1/2lb.sweetmilkchocolate
2cupsmilk,scalded
3eggyolks,wellbeaten
1teaspoonvanillaextractorsherrytotaste
Whippedcream,sweetenedandflavored
Shavethechocolate.Scaldthemilkinthetopofadoubleboileroverboilingwater(donotletmilkboil).Stirthechocolateshavingsintothemilkbringtoaboil.
Cookthemixtureuntilsmooth,stirringconstantly.Stirasmallamountofhotchocolatemixtureintothebeateneggyolks.Slowlyaddremaininghotmixture,stirring
constantly.Returnmixturetodoubleboilerandstiruntilcustardisthickened.Ifthecustardbecomeslumpy,beatitwitharotaryeggbeater.Addvanillaorsherry.
Pourthecrmeintolittle"crmepots"orcustardcups.Chillserveinthe

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pots.Garnishtopofpotwithwhippedcream,sweetenedtotasteandflavoredwithvanillaorsherry.
Mrs.MaryS.PetersCucullu,Lynchburg,Va.
AppleFritters
(withRumSauce)
Servessixtoeight
4firmripeapples,pared,cored,sliced
Cognac
1eggyolk,beaten
11/2tablespoonssugar
1/2cupmilk
1cupflour
1/4teaspoonsalt
1/8teaspoongroundcinnamon
11/2teaspoonsbakingpowder
1eggwhite,beatenstiff
Pareandcoretheapplescutthemcrosswiseincircles,about1/4inchthick.Placeinadeepbowlandpourcognacovertomakeamarinade.Covertheapplesand
letsetforseveralhours,turningthemoften.
Combinetheeggyolkwiththesugarandmilkaddthedryingredientsfoldinthebeateneggwhite.Draintheappleslices,anddipinthebatter.Fryindeepfat(360
to370degrees)for3to4minutes,oruntilgoldenbrown.Servewithrumsauce,orsprinklethemwithconfectionerssugar.
RumSauce
2eggs,beatenuntilthick
1cupconfectionerssugar
1cupheavycream,beatenstiff
11/2tablespoonsrum
Beattheeggsaddthesugar,andbeatagain.Whipthecreamandbeatintherum.Combinebothmixtures,andbeatagainthoroughly.Serveoverthehotorwarm
fritters.
Mrs.DanaT.Moore,Omar,WestVa.
WardBelmontBananaFritters
Afamousfritter,fromWardBelmont,Nashville,Tennessee.
11/3cupsflour
1/4teaspoonsalt
2teaspoonsbakingpowder
1egg
2/3cupmilk
Bananas
Powderedorgranulatedsugar
Siftflourtogetherwithsaltandbakingpowder.Beattheeggaddmilkandstirindryingredients.Addthebananas,cutupintodesiredpieces(asmuch

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bananaasbatterwillthoroughlycoat).Dropbyspoonfulsintodeephotfat.Fryadelicatebrown.Servewitheitherpowderedorgranulatedsugarsprinkledover.
Servewithavanillasauce(seep.453).
ContributedbyMrs.HarrisW.Rankin,Paducah,Ky.
Nun'sSigh
Abouttwodozen
ThisisanoldCreolerecipeforasoufflfritterlightasa"nun'ssigh.""Mix1/2cupofmilkandwaterandputintoasaucepan.Add1tablespoonofbutter,2
tablespoonsofsugar,and,asitboils,stirin3/4cupofflour,intoasmoothpaste.
"Removefromfireandwhencold,addthegratedrindof1lemon,thebeatenyolksof3eggs,thenthebeatenwhites,andapinchofsoda.Haveapanhalffullof
boilinglard,anddropbatterinfromateaspoon.Whenbrownononeside,turnandbrowntheotherside.Removewithskimmer,drain,andserveatonce,with
powderedsugar."
FromNewOrleansRecipes,byMaryMooreBremer,NewOrleans,La.
SoftGingerbread
Servessixtoeight
3/4cupbutter
1cupsugar
1teaspoonsoda
3/4cupsourmilk
13/4cupslightmolasses(notsyrup)
3cupssiftedflour
1tablespoonallspice
1tablespoonpowderedginger
3eggs,wellbeaten
Creambutterandsugaruntillightandfluffy.Dividethesoda,puttinghalfintothesourmilkandtheotherhalfintothemolasses.Addtheflourtobuttermixture,then
thespicesandmolasses.Foldthebeateneggsintobatter.Pourintoadeep,greasedbakingdishordeepbiscuitpans.Bakeina350degreeovenfor25to35
minutes.Whendone,thetextureshouldbefoamy.ServewarmwithHardBrandySauce(p.455).
Mrs.AngusCraft,St.Petersburg,Fla.
BakedCurriedFruit
Servessix
1No.303canclingpeachhalves(6halves)
1No.2canslicedpineapple(6rings)

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1No.303canpearhalves(6halves)
5maraschinocherrieswithstems
1/3cupbutter
3/4cuplightbrownsugar
4teaspoonscurrypowder
Thedaybeforebakingthefruit,drainthefruitanddryitwellonabsorbentpapertowels.Arrangeinlayersinacasserole.Meltthebutterinasaucepan,andaddtoit
thesugarandcurrypowder.Stiruntilsugardissolves.Spoonthesyrupoverthefruit.Bakeuncoveredinapreheated325degreeovenfor1hour.Bastethefruitwell
withthesyrupasfruitbakes.Coolandrefrigerate.1hourbeforeserving,reheatthefruitina350degreeovenfor30minutes.Servewarm.
Mrs.GeorgeL.Carrington,Burlington,N.C.
FruitMacedoine
Servessixtoeight
Anyfreshfruitsinseasonmaybeusedinthisdessert.Thefollowingcombinationissuggested:
1cupeachof:
Freshpineapple,cutintochunks
Freshstrawberriesorraspberries
Melonballs
Banana,cutintoslicesorchunks
Ripemango,cutintoslices
1orange,peeledandcutintosections
1/2cupsugar
2jiggers(1oz.jigger)cognac
3ozs.MadeiraorCreamSherry
Vanillaicecream,orlemonororangesherbet
Inadeepbowl,combinethefruits,sugar,cognac,andwine.Chillthoroughly.Serveinsherbetglasseswithascoopoficecreamorsherbetontopofeachserving.
Serveladyfingerswiththefruit.
Mrs.JamesH.Viser,Hobcaw,Mt.Pleasant,S.C.
ToMakeaTrifle
ThisoldrecipeisfromCourtandCountryConfectioner,London,1770.ItwasusedintheTuckerHouse,Williamsburg,andprovedbyMarketSquareTavern
Kitchenin1937.
"CoverthebottomofyourdishwithNaplesBiscuits[ladyfingers]brokeninpieces,Mackaroons,andRatafiaCakes,justwetthemallwithSack[sherryl,pourona
goodboiledcustardwhencold,thenawhiptSyllabuboverthat."
FromTheWilliamsburgArtofCookery,byHelenBullock

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ATrifle
Servesfivetosix
ThisisanoldEnglishrecipewhichcametoMrs.Pattersonfromherancestors.Wearefortunatetohavethefirstpublicationoftherecipe.
1/2cupchoppedpecanmeats
1/2cupseedlessraisins
1/2cupblackberryorsherrywine
1cupofeggwhites,stifflybeaten
Pinchofsalt
11/2cupssugar
1teaspoonvanilla
Whippedcream
Sugar
Mixthepecansandraisinstogetherinasmalldeepbowl.Pourthewineoverandletsoakovernight.Whenreadytomakethetrifle,whiptheeggwhitesandsaltvery
stiffanddrygraduallyaddthesugar,whippingallthetime(useawhisk,ifpossible,tobeateggs).Addthevanilla.Drainthenutsandraisinswellreservethewine.
Foldthenutsandraisinsgentlyintotheeggwhites.Pourmixtureintoaspringform(torte)pan,spreadingitpartwayuparoundthesidesofthepan.Bakeina
preheated250degreeovenforaboutonehour.Turnofftheovenheatandallowthemeringuetocoolintheoven.Spreadthetopofmeringuewithathicklayerof
whippedcream,sweetenedtotastewithsugarandflavoredwiththewinewhichwasdrainedfromthenutsandraisins.Cutintopiewedgesandserveverycold.
Mrs.FredM.Patterson,Greensboro,N.C.
CremedeMentheDessert
Servesfour
Thisisarefreshingdesserttoservewithagameorpoultrydinner.
1pkg.lemonorlimejello(standardsizepkg.)
1cupboilingwater
1/3cupgreencremedementhe
1/2cupicewater
1/2cupheavycream,whipped
Sweetenedwhippedcreamtogarnish
Greenorredmaraschinocherriestogarnish
Inasaucepan,addthejellotothe1cupofboilingwater.Addthecrmedementheandicewater.Allowthejellotocoolandchilluntilitbeginstostiffen.Whipinthe
1/2cupwhippedcream.Pourthemixtureinto4largesherbetglasses.Chilluntilfirm.Garnishwithwhippedcreamandacherry.
Mrs.AllanUmstead,Goldsboro,N.C.

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CognacCoffeeDessert
Servessixtoeight
2envelopesplaingelatin
1/4cupcognac
31/2cupsstrongcoffee(brewedcoffee),boilinghot
1/3cupplus1tablespoonsugar
1stickcinnamon
Whippedcream,sweetenedandflavoredwithcognactotaste
Candiedfruit
Soakthegelatinincognacuntilsoft.Stirgelatinmixtureintohotcoffeestiruntilmelted.Addthesugarandstickofcinnamon.Allowmixturetocool.Removethe
cinnamonpourthemixtureintoa11/2quartmoldorindividualmolds.Chilluntilset.Servewithwhippedcream.Garnishwithcandiedfruits.
Mrs.WilliamG.Vetterlein,Tucson,Ariz.
WineGelatinDessert
Servessixtoeight
2tablespoonsplaingelatin
1/2cupcoldwater
11/4cupsboilingwater
2/3cupsugar
1/3cuplemonjuice
3/4cupsherry,oranywinedesired
Whippedcream,orvanillacustardforgarnish
Softenthegelatininthecoldwater.Heatthe11/4cupswatertoboiling.Addsoftenedgelatintoboilingwaterdissolvegelatin.Addthesugarandstiruntilitis
dissolved.Coolgelatinmixtureaddthelemonjuiceandwine.Pourintoa1quartmoldorintoindividualmolds.Chilluntilset.Servewithtoppingofwhippedcream
orvanillacustard(see"Sauces,"p.453).
PeachesenLiqueur
Serveseight
4largefreshpeaches(1/2peachforeachserving)
Brownsugar
Brandyoranyliqueur
Butter
Sourcream
Peelandcutthepeachesinhalves.Packthehollowofeachpeachwithbrownsugar.Pouroverthesugarenoughliqueurtowellsaturatethesugar.Placeapatof
butteroneachpeach.Placepeachesonabroilerpanandbroil3or4inchesbelowthebroilerflame.Broilforaround10minutes.Servehot.Topeachpeachwitha
blobofsourcream.Serveasadessertorwithpoultryormeats.
Mrs.CatherineRhea,RockHill,S.C.

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13
CakesandIcings
TherearemanycakeslongassociatedwiththeSouthernwayofliving,someinheritedfromtheOldWorld,othersindigenousoradoptedandnurturedasourown.
Amongthemaretheclassics:thePoundCake,FruitCake,SpongeCake,ButterCakeSweetBreadssuchasGingerbread,CoffeeCake,andothers.Fromthese
havedevelopedthebountifulcropoflesserfruitcakes,nutcakes,layercakes,cupcakes,andsoon.Thentherearethe"FamousName"cakes:GeneralRobertE.
Lee'sCake,theLaneCake,theScriptureCake,theJeffDavisCake,theGeorgeWashingtonCake,theDollyMadison,DollyVarden,andJennyLindcakes,the
OneTwoThreeFourCake,CoconutMountainCake,SilverandGoldCake,MarbleCake,WatermelonCake,TwelfthNightCake,JamesK.PolkCake,and
manyothers.
The"FamousName"cake,byitslongevity,hasbecomepublicpropertyandappearsinmostSoutherncookbooks.Iamthereforenotreprintingsomeofthem,so
thattheremaybespaceformoreoftherecipeswhichby"apinchofsalt,""alumpofbutterthesizeofawalnut,''or"adropofessence,"theSouthernhostesshas
madeherown.
TwelfthNight,orKing'sCake
(GateauDuRoi)
"ThisisaCreolecakewhosehistoryisthehistoryofthefamousNewOrleansCarnivalscelebratedinsongandstories.The'King'sCake,'or'GateauduRoi,'is
inseparablyconnectedwiththeoriginofournowworldfamousMardiGras.Infact,itowesitsorigintotheoldCreolecustomofchoosingakingandqueenonKings'
Day,orTwelfthNight.InoldCreoleNewOrleans,aftertheinaugurationoftheSpanishdominationandtheamalgamationoftheFrenchsettlersandtheSpanishinto
thatpeculiarlychivalrousandromanticrace,theLouisianaCreole,theFrenchprettilyadoptedmanyofthecustomsoftheirSpanishrelatives,andviceversa.Among
thesewasthetraditionalSpanishcelebrationofKings'Day,'LejourdesRois,astheCreolesalwaystermtheday.Kings'DayfallsonJanuary6,orthetwelfthday
afterChristmas,andcom

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memoratesthevisitofThreeWiseMenoftheEasttothelowlyBethlehemmanger.Thisdayis,eveninourtime,stilltheSpanishChristmas,whengiftsarepresented
incommemorationoftheKings'gifts.WiththeCreolesitbecame'LePetitNoel,'or'LittleChristmas,'and,adoptingtheSpanishcustom,therewerealwaysgrand
ballsonTwelfthNightakingandaqueenwerechosen,andtherewereconstantroundsoffestivities,nightafternight,tillthedawnofAshWednesday.FromJanuary
6,orKings'Day,toMardiGrasDaybecametheacceptedCarnivalseason.Eachweekanewkingandqueenwerechosenandnoroyalrulerseverreignedmore
happilythandidthesekingsandqueensforaweek."
ThisisthecelebratedcakeservedonTwelfthNight.ItisabasiccakebreadforwhichNewOrleansisfamous.
8cupssiftedflour
1/2oz.yeastdissolvedin
1/4cuplukewarmwater
Milkortepidwater
12eggs
1cupsugar
2cupsbutter,orshortening
1/2oz.salt(2teaspoons)
Candiestodecorate
Take6cupsofthesiftedflourputintoawoodenbreadtrough(bowl).Makeaholeinthecenteroftheflour,andputintheyeastdissolvedinwarmwater.Addmilk
ortepidwatertomakethedough,usingmilkifyouwantittobeveryrichanddelicate.Kneadandmixtheflourwithonehand,whileaddingthemilkorwaterwiththe
othertomakeaspongydoughthatisneithertoostiffnortoosoft,andwhenperfectlysmoothsetthedoughtoriseinamoderatelywarmplace,coveringwithacloth.
(Rememberthatifyouusemilk,itmustbescalded,thatis,itmustbeheatedtotheboilingpointandthenallowedtogrowtepid.)Letthedoughrise5or6hours,and,
whenincreasedtotwiceitsbulk,takeitandaddthereserved2cupsofflourintowhichyouwillhavesiftedthesalt.Add6oftheeggs,beatenverylightwiththesugar
andbutter(orshortening),andmixallwellwiththehands,andaddingmoreeggsifthedoughisalittlestiff.Thenkneadthedoughbyturningitoveronitself3times
andsettoriseagainforfromthreefourthsto1hour.Coverwithacloth.Attheendofthistimetakeitupandworkagainlightly,andthenformintoagreatring,
leavingaholeinthecenter.Patgentlyandflattenalittle.Havereadyabakingpanwithbutteredsheetofpaperinitandsetthecentralrollinthemiddle.Coverthepan
withaclean,stiffcloth,andsetthecaketoriseforanhourlonger.Whenwellrisen,setina350degreeovenletbakefor1hourandahalfifmediumsizedcake,1
hour,andifverysmall,1/2hour.GlactheBrioche(cake)lightlywithabeatenegg,spreadlightlyoverthetopbeforeplacingintheovendecoratewithdragees,
caramels,etc.
FromTheOriginalPicayuneCreoleCookBook,NewOrleans,La.

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Mrs.Merrill'sLaneCake
FourLayers
ManySouthernstatesclaimthefamousLaneCake,whichissimilartothe"RockyMountainCake."Thedifferenceisinthefilling.TheLaneCakehasaricheggyolk
fillingwithcoconut,raisins,andnuts,whilethefillingfortheRockyMountainCakeisgenerallywhite.
ItissaidthatthiscakeoriginatedinEufaula,Alabama.Ourcontributor,aresidentofEufaula,isn'tcertain.Hercook,whoreallyisthecakemakerforthefamily,has
beenmakingtheLaneCakeforyears.
Batter
31/2cupsflour
Pinchsalt
2teaspoonsbakingpowder,moreiflargeramountofflourisused
1cupbutter
2cupssugar
1cupsweetmilk
1teaspoonvanilla
8eggwhites,stifflybeaten
Siftflour,salt,andbakingpowdertogether4or5timesthemoretheflourissifted,thelighterthecake.Creambutterandsugartogetheruntilfoamyifsugaris
sifted,thecakeisbetter.Addtobuttersugarmixturetheflourandmilkalternately,usingalittleofeach.Beginwithflourandendusingflour.Addvanillaand,last,fold
inthestifflybeateneggwhites.Bakein48inchlayercakepans,or3largerpanswhichhavegreasedbrownpaperfittedinthebottom.Afterpanshavebeengreased
andfloured,bakein375degreeovenfor30to35minutes,dependingonthicknessofthelayers.Allowcaketosetinpansforfewminutesturnout,andfillwiththe
following.
Filling
8eggyolks
1cupsugar
Pinchsalt
1/2cupbutter
1cupraisins,seeded,chopped
11/2cupsfreshlygratedcoconut
1cupchoppedpecansorothernuts
1cupbrandy
|1teaspoonvanilla
Beattheeggyolksuntillemoncoloredaddsugar,salt,andcontinuebeatinguntilmixtureislight.Meltbutterintopofdoubleboilerandaddeggsugarmixturestir
constantlyuntilitthickens.Removefromheatstirintheraisins,coconut,nuts,brandy,andvanilla.Letcoolspreadbetweenlayersthenicethewholecakewitha
boiledvanillaicing.[EitherofMrs.Smith'swhite

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icingsonp.378,ortheAngelFoodIcingonp.367,wouldbegoodonthiscake.M.B.]
Mrs.WilliamH.Merrill,Eufaula,Ala.
RobertE.LeeCake
ThisisoneofthemostfamousSouthernhistoricalcakes.Notwoauthoritiesseemtoagreeontheeggcontent(rangingfrom8to10eggs).Theicingvarieswitheach
recipe.Somevariantsusegratedorangerindorlemoninicingothersuseapurelemonfillingandwhiteicing.ThisisacombinationofthreeoldVirginiarecipes.
10eggyolks,beaten
2cupssugar
1teaspoonlemonjuice
1teaspoonorangejuice
Gratedrind1lemon
10eggwhites,stifflybeaten
2cupsflour
1/2teaspoonsalt
Beattheeggyolksuntillemoncoloredaddthesugar,fruitjuices,andrind.Foldinthestifflybeateneggwhiteslast,addthefloursiftedwithsalt,bysprinklinginthe
flourgentlybythehandfuls.Bakeinroundungreasedpans,making3mediumlayersor4thinlayers.Icewithaboiledicing.(Oralemonicingwithcoconutand
orangeandlemonrindtoflavor.AnOldWilliamsburgrecipecallsforanuncookedlemonandorangejuicefillingmadebycombiningfruitjuiceswithsugarandgrated
rinds.Gratedcoconutisaddedandsprinkledovercake.)
BoiledIcing
3cupssugar
1cupwater
3eggwhites,stifflybeaten
1tablespoonlemonjuice
Gratedrind1orange
Gratedrind1lemon
1cupgratedcoconut
Boilsugarandwateruntilsyrupspinsathread.Pourintowhitesofeggs,stirringconstantly.Addlemonjuiceandgratedorangeandlemonrindtoicing.Spread
betweenlayersandontopandsidesofcake.Sprinklethegratedcoconutallovertopandsidesofcake.
Mrs.Laurens'LadyBaltimoreCake
OwenWisteroncesawattheCharlestonWoman'sExchangeanexquisitecakewhichheissaidtohavenamed"LadyBaltimore."Sincethatdayevery

Page356

cakeofsimilaringredientsandformbearingthisnameissaidtobefromtheoriginalrecipe,andhundredsofthecakesgooutfromCharlestoneachChristmas.
3cupscakeflour
3teaspoonsbakingpowder
1/8teaspoonsalt
2/3cupbutter
13/4cupssugar
1cupmilk
1teaspoonalmondextract
5eggwhites
Siftflourmeasure,andaddbakingpowderandsaltsift3times.Creambutteraddsugargraduallycreamuntillight.Addflouralternatelywithmilkinsmallamounts,
beatingaftereachaddition.Addalmondextract.Beateggwhitesuntiltheystandinmoistpeaksfoldinwell.Bakein3deepgreasedandwaxedpaperbottomlined
9inchlayerpans.Bakein375degreeoven20to30minutes.Fillandiceasfollows:
FillingandIcing
3cupssugar
5/8cupwater
2eggwhites
1/4teaspooncreamoftartar
1teaspoonvanilla
1teaspoonalmondextract
with
2cupsseededraisins,cutup
2cupsEnglishwalnuts,cutup
1cupsherry
Soakraisinsandnutsinwineovernight.Squeezeoutbeforeaddingtoicingorfilling.Boilsugarandwatertogetheruntilitformsaheavythreadpourontoeggwhites
beatenstiffwiththecreamoftartaraddflavoringsandbeatuntilverythick.Addnutsandraisinsandcoverlayers,top,andsidesofcake.
Mrs.JohnLaurens,Charleston,S.C.
TheSallyWhiteCake
Theoriginofthiscakeisnotdefinitelyknown.OnetheoryisthatitwasnamedforabeautifulSouthernbellewhogracedanantebellumera.AnotheristhataSouthern
housewifebythatnameoriginatedthecake.ItseemstobemorewidelyknownalongthecoastalareasoftheCarolinasandVirginiathaninothersections.Ihave
threeorfourvariantsinmyfiles.
2cupsbutter
21/2cupssugar
12eggyolks,beaten
4cupsflour,sifted
2teaspoonsbakingpowder
1tablespoonnutmeg

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4tablespoonssherry
4tablespoonsbrandy
2large,or3smallcoconuts,grated
2lbs.citron,choppedfine
1lb.blanchedalmonds,chopped
12eggwhites,wellbeaten
Creambutterandsugaraddbeatenyolksofeggs.Blendwithsiftedflour,bakingpowder,andnutmeg.Addwineandbrandyslowly.Inlargebowl,mixcoconut,
citron,andalmonds.Blendthoroughlywithbattermixture.Foldinwellbeatenwhitesofeggs.Cookat275degreesfor3hours.Makes1large,or2smallcakes.
DoloresHoltCheatham,fromSouptoNuts,Burlington,N.C.
JennieBenedict'sRumCake
MissJennieBenedictwasforyearstheleadingcatererofLouisville,Kentucky.AmongthechoicerecipessheleftisthisoneofKentucky'smostfamouscakes.
1cupbutter
2cupsgranulatedsugar
1cupmilk,nottoocold
31/2cupscakeflour,siftedoncebeforemeasuring
8eggwhites,beatenstiff,butnottoodry
31/2teaspoonsbakingpowder
1teaspoonvanilla
Pinchsalt
Creamthebutterandsugar,alittleatatime.Add1/3eachofthemilk,flour,andeggwhites,intheordernamed,beatingaftereachadditionandbeatingwellandlong
afterthelastaddition.Butmarkthiskeepout2tablespoonsofflour,intowhichmixthebakingpowderandaddthiswhenallthebeatingisover,thepansgreased
andlinedwithpaper,andthebatterisreadytogointothestove.Attheverylast,addthevanillaandthesalt.Bakeintwo9inch,greasedandpaperlinedcakepans
for20to30minutes,at350degrees.Turnoutonracks,andallowtocoolbeforeaddingthefilling.
Filling
Take21/2cupsofpowderedsugar,2/3cupofsoft,creamedbutterblendtogether,andbeatuntilsoftandsmooth.(Siftingthesugarmakestheblendinglighter
work.)Add1/2cupofrum.Mixwellagain.Putintotherefrigeratoruntilfirmenoughtospread.Thefillingshouldbe1/2to3/4inchthick.Afterfillingisspreadonthe
cake,putcakeandfillingintotherefrigeratoruntilsetandthetopfrostingisreadytocoverall.

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Frosting
Boiltogether2cupsgranulatedsugarwithenoughwatertomoistenthesugarwelluntilthesyrupwillspinathread.Pourslowlyinafinestreamover2wellbeaten
eggwhites.Whilethemixtureishot,add12marshmallows,afewatatime,and1or2teaspoonsofrum.Pilehighontopofcakeandspreadoverthesides.
ContributedbyCissyGregg,HomeConsultant,CourierJournal,Louisville,Ky.
TheWilliamsburgOrangeWineCake
ThisfamousWilliamsburgcakehasbeentheprototypeformanyothers.ItwasprovedbytheMarketSquareTavernKitchenin1937.
"Chopveryfineorgrind,onemediumsized,tenderorangerindandonecupofraisins.Add1/2cupofcoarselychoppedEnglishwalnuts.
"Creamonehalfcupofbutterwithonecupofsugar,addtwobeateneggs,oneteaspoonofvanillaandchoppedmixture.Sifttwocupsofflourwithoneteaspoonof
soda,onehalfteaspoonofsaltandaddalternatelywithonecupofsourmilk.Pourintowellgreasedsquarecakepanandbakeinmoderateovenaboutthirtyorforty
minutes.Whilehotthiscakemaybeglazedbyspreadingoveritonecupofsugarmixedwithonethirdofacupoforangejuiceandreturningittotheoven.Others
preferthiscakeservedwarmwithasyllabuboffrothedcreamandstillothersserveitwithWineIcing[seefollowing]."
WineIcing
"Mixwellonethirdofacupofbutterwithtwocupsofconfectionerssugar.AddSherrytothis,slowlybeatingwelladdsomefinelygratedorangepeel,andwhen
thickenough,spreadonthecake.Beatingthewhiteofaneggintothisicingmuchimprovesitstexture."
FromTheWilliamsburgArtofCookery,byHelenBullock
Dr.Reaves'sWhiteFruitCake
Batter
2cupsbutter
2cupssugar
12eggs
4cupsflour

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2teaspoonsbakingpowder
1cuporangejuice
1tablespoonvanilla
1teaspoonrosewaterextract
Creamwellthebutterandsugar.Breakin1eggatatime,beatingaftereachegg.Sifttogetherflourandbakingpowderandaddalternatelywithorangejuice.Addthe
flavoring.Thenaddthefollowingfruitswhichhavebeendredgedwith1extracupofflour:
1extracupofflour
1/4lb.candiedorangepeel
1lb.citron
1lb.shellednuts
1lb.candiedpineapple
1/4lb.candiedlemonpeel
1lb.seededdates
2lbs.whitecandiedcherries
2lbs.whiteraisins
Pourintopaperlinedpansandbake31/2hoursat275degrees.Thetemperaturemustbeevenandslowotherwise,thecakewillberuined.Ifadarkfruitcakeis
desired,insteadofwhite,substitutesyrupfororangejuice1teaspoonofbakingpowderforthe2asaboveandblackraisinstoreplacethewhite.
Dr.NellLeCompteReaves,Mobile,Ala.
Mrs.Brooks'sWhiteFruitCake
Fivepounds
11/2cupsbutter,softened
2cupssugar
4cupssiftedflour,extraflourfordredgingfruitsandnuts
1teaspoonbakingpowder
1mediumsizecoconut,grated
1lb.blanchedalmonds,chopped
1lb.citron,chopped
1lb.crystallizedpineapple,chopped
1lb.crystallizedcherries(whiteifpossible),chopped
12eggwhites,stifflybeaten
Creamthebuttergraduallycreaminthesugarworkintheflourwhichhasbeensiftedwiththebakingpowder.Lightlydredgethecoconut,nuts,andfruitswithflour.
Stirinthecoconutfirstthenaddthenutsandfruitstothebatter.Thiswillbestiffbatter,butworkallthenutsandfruitsinwellwiththehands.Last,foldintheegg
whites.Pourintoagreased,flouredtubecakepan(standardsize).Bakeinaslow,250degreeovenfor3hours.
Thiscakecontainsnoeggyolks,liquid,orflavoring.Ithasarichflavorfromthefruitsandnuts.
Mrs.EugeneClydeBrooks,Raleigh,N.C.
NOTE:Ifflavoringisdesired,add1teaspoonaniseextractand1teaspoonofalmondflavoring,oradd2tablespoonsbrandy.

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Mrs.Teague'sNorthCarolinaBlackFruitCake
Tenpoundcake
ThelateMrs.BanksE.Teagueforyearsmadethissteameddarkfruitcakeforaselectclientele.Itisanoldrecipeinheritedfromherauntaroundtheturnofthe
century.
Thecakeissteamedontopofthestoveandthenbakedalittlewhileintheoven.Tosteamthecakes,Mrs.Teagueusedalargedeepovaltinwashboilerfittedwitha
rackwithholespunchedinittoallowthesteamtoescapeupward.Thecakesweresetontherack,andtheboilerwascoveredwithalid.Asimilarsteamermaybe
madeoutofanylargevesselwhichhasacoverandwillextendovertwoheatingunits.
FruitsandSeasonings
5lbs.raisins
1/2lb.candiedpineapple
1/2lb.candiedcherries
1lb.citron
1/2lb.blanchedalmonds
1/2lb.pecanmeats
1tablespooncinnamon
1scanttablespoonallspice
1scanttablespoonnutmeg
1scanttablespooncloves
2tablespoonsgratedbitterchocolate
1jellyglassgrapejelly
1glassgrapejuice
Brandytotaste,optional
TheBatter
2cupsbutter
2cupssugar
12eggs
4cupsflour(1lb.)
Cutupfruitsandnutsintosmallpieces.Dredgewithpartofthefloursetoutforthecake,usingenoughtomakeathincoating.Mixbatterbycreamingtogetherthe
butterandsugaraddeggsoneatatime,beatingwellaftereachegg.Addflour.Addfruitsandnuts,spices,allseasonings,andflavoringsmixthoroughlywithhands.
Grease,flour,andlinewithwaxedpaper1large10lb.cakepanorsmallpansofdesiredsize.Pourmixtureintopansandputinsteamerovercoldwater.Close
steamerandbringwatertoboil.Whenwaterboils,lowertemperature,andsteam(ontopofstove)for4hours.Thenremovecakesandputintopreheated250
degreeoven.Letbakeatthistemperaturefor1hour.Steamlargecakeandbakeforsamelengthoftimeasforsmallercakes.
Mrs.Teague'sdaughters.Mrs.RubyGross,Mrs.B.M.Schoner,MissesKatieandFrancesTeague,Burlington,N.C.,andMrs.FosterHughes,Graham,
N.C.

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TennesseeJamCake
Threelargelayers
OldintraditionistheTennesseeJamcakewhichhasbeenservedformanyyearsasaThanksgivingorChristmascake.Jamandfigpreservesenrichthebatter.The
cakeisfrostedwithgenuinecaramelizedsugaricing.
1cupbutter1cupsugar
1cupblackberryjam
1cupstrawberrypreserves
1cupfigpreserves(oruse2cupsjam,1cupfigpreservesorraisins)
5eggyolks,wellbeaten
3cupsflour
1cupbuttermilk
1tablespoonsoda
1tablespooncinnamon
1tablespoonallspice
1cupgratednutmeats
5eggwhites,stifflybeaten
Creambutterandsugaraddjamandpreserves.Addthewellbeateneggyolksandbeatuntilsmooth.Addtheflourandmilktowhichsodahasbeenadded
alternately,andmixwellaftereachaddition.Addthespicesandnutsandmixwell.Foldintheeggwhiteswhichhavebeenbeatenuntilstiff.Pourintowellgreased
layerpansandbakeina400degreeovenfor40to50minutes,oruntildone.Frostwithcaramelfrosting.
CaramelFrosting
Intoaheavyironskilletmeasure3cupsofwhitesugarandadd1cupofbuttercookoverhighheatuntillightlybrowned(donotallowtobrowntoodarkstir
constantlytokeepfromburning).Add11/2cupsmilktothemixtureslowly,andcookslowlyuntilslightlywarm.Beatuntilsmooth.Whilestillnotthickenoughto
holdshape,smooth1tablespoonoficingoneachlayer.Thiswillsoakinandmakethecakeholdmoistureandnotbecometoodry.Whentheremainderoftheicing
hasbeenbeatenenoughtoholdshape,smoothbetweenlayersandtop.(Frosttopandsides.)Thiscakewillbebetterseveraldaysaftermakingasitwillthenbe
mellowed.Veryrichandespeciallygood.
"NancyNash"(Mrs.B.FrankWomack),FoodsEditor,TheNashvilleTennesseeanMagazine,Nashville,Tenn.
JennieBenedict'sFruitCake
Twelvepoundcake
AprizedKentuckycake.
2cupsbutter
2cupssugar
1cupNewOrleanstypemolasses
12eggs,beatenseparately

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1lb.flour(about4cups)
2teaspoonsbakingpowder
1cuplightcreamortopmilk
1tablespooncinnamon
1tablespoonallspice
2nutmegsgrated,or2fullteaspoonsgroundnutmeg
1/2glasswine(tumbler)
1/2glassbrandy(tumbler)
1/2lb.citron
2lbs.raisins
1lb.currants
1/2lb.figs
1/2lb.candiedpineapple
1/2lb.candiedcherries
2lbs.blanchedalmonds
Creambutterandsugartogether.Addthemolassesthentheeggswhichhavebeenbeatenseparately.Nextaddtheflourwhichhasbeenbrowned.[Spreadflourin
shallowpan,placeinslowovenandbrownstirflourfrequently.M.B.]Thendissolvethebakingpowderin1cupoflightcreamortopmilkandaddtothemixture.
Addthespiceswhichhavebeendissolvedinthetumblerfullofliquors(wineandbrandy).Chopfruitsandnutsanddredgewithflour.Puttheseinthebatterlast.Bake
slowlyat250275degreesfor4hours.
ContributedbyCissyGregg,HomeConsultant,CourierJournal,Louisville,Ky.
PeggyGaines'sKentuckyPecanBourbonCake
Threepoundcake
1lb.shelledpecans
1/2lb.seededraisins
11/2cupsflour
1teaspoonbakingpowder
1/2cupbutter
1cupplus2tablespoonssugar
3eggyolks
2teaspoonsfreshlygratednutmeg
1/2cupbottledinbondKentuckybourbonwhiskey
3eggwhites,stifflybeaten
Jumbopecanhalvesandcandiedcherriesfordecoratingtopofcake
''Breakthepecansinpieceswiththefingersorchopverycoarselycutraisinsinhalfandsetaside.Measuretheflouraftersiftingoncethensifttwicemore.Take1/2
cupofthisflourandmixwithnutsandraisins.Totherestoftheflouraddthebakingpowderandsiftagain.Creambutterandsugar.Addyolksofeggsoneatatime,
beatinguntilmixtureissmoothandlemoncolored.
"Anelectricbeaterisexcellentforthis.Soakthenutmeginthewhiskeyforatleast10minutesthenaddtothebuttermixture,alternatingwiththeflour,andbeatingas
thebatterisbeingblended.Whenitisfinisheditlooksandtastesagreatdeallikeeggnog.Slowlyfoldtheraisinsandnutsintothebatter,usingaheavywoodenor
largemetalspoon.Lastofall,foldintheeggwhites,stifflybeatenwithafewgrainsofsalt.Greaseametaltubepanonelargeenoughtohold3poundsofbatter.
Lineitwithbrownpaperpreviouslygreasedonboth

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sides.Fillthepanwiththebatterandhere'sasecret:Letitstandfor10minutes,allowingthemixturetosettleinthepan.Meantime,decoratethetopofthecake
withthecandiedcherriesandJumbopecanhalves.Nowputthepanintoawarmnothotoven325isaboutright.Letthecakeremain11/4hours,butifthetop
seemstobrowntooquicklyputapieceofheavywrappingpaperoverthesurface.Testthecakebypressingthesurfaceofthedoughwiththefingers.Ifitseemsfirm
andtheindentationdoesnotshow,thecakeisreadytoremovefromthestove.Itshouldalwaysbeslightlymoistandwhenthestraworwiretestismade,afew
crumbsmayadhereeventhoughthecakeisreadytotakeoutoftheovenbutIletitremainthefull11/4hoursbeforetestingatall.Letthecakestandinthepanfor
30minutesbeforetryingtoremoveit.Thenplaceaplatealittlelargerthanthepanoverthesurfaceandquicklyturnthepanupsidedown.Thengingerlyturnthecake
rightsideuponanotherplate,beingcarefulnottodisturbthedecorationsontopofthecake.ItmakesabeautifulanddeliciousChristmasgift.Cutthesliceswitha
sawedgedknife,asitcrumbleseasily."
FromOutofKentuckyKitchens,byMarionFlexner,Louisville,Ky.
OldFashionedPoundCake
Theextracupofsugarmakesarichcake.
1lb.butter
3levelcupssugar
4levelcupsflour(1lb.)
2levelteaspoonsbakingpowder
Pinchsalt
10or12eggs
4tablespoonsorangejuice
Creambutterandsugarwelladdfloursiftedwithsaltandbakingpowder.Addeggsoneatatimeuntilwellblended.Addorangejuice.Beatonehour(ifelectric
mixerisused,lesstimeisrequired).Bakeintubepan1hourin325degreeoven.Tovarytheflavoring,tryusing2tablespoonsorangejuicewithoneteaspooneach
ofvanillaandaniseextracts.
Mrs.E.H.Morris,Sr.,Asheboro,N.C.
CrustyPoundCake
Whenbaked,arich,crustytopformsonthiscake.
13/4cupsbutter
4cupsflour
8eggs,beaten
2cupssugar
1/8teaspoonsalt
1teaspoonbakingpowder
1teaspoonvanillaextract
1teaspoonlemonextract
1tablespoonsherry

Page364

Creambutterandworkinflouruntilmixtureisofafine,mealytexture.Beateggsuntillemoncoloredcombinewithsugar.Addtoflourmixture.Addsalt,baking
powder,extracts,andsherry.Beat15minuteswithrotarybeater,or5minuteswithelectricbeater.Bakeingreasedtubepaninslowoven(250degrees)40minutes,
theninmoderateoven(325degrees)40minutes.Crustwillform,makingfrostingunnecessary.
Mrs.RichardWatts,RockbridgeCo.,Va.,fromRecipesfromOldVirginia,Richmond,Va.
"Katch's"GingerPoundCake
Groundgingergivesthisanexcitingflavor.
2cupsbutter
2cupssugar
10eggyolks
Juiceandgratedrindof1lemon
4cupsflour
1teaspoongroundginger
10eggwhites,stifflybeaten
Creambutterandsugaruntilnograinscanbefelt.Addeggyolksandgratedrindandjuiceof1lemon.Beatandbeatandbeat.Addfloursifted3timesandthe
groundginger.Foldinstifflybeateneggwhites.Bakeat325degreesintubepanfor11/4hours.
"Katch"(Mrs.DeForestGoodell),fromKatch'sKitchen,WestPalmBeach,Fla.
TheBestPlainCake
(MockPoundCake)
Thisisaversatilecakewithpoundcakeconsistency.Itkeepsmoistforweeks.Itmaybeservedplain,iced,orglazed.
3cupssugar
1cupbutter,softened
1/2cupCrisco6eggs
3cupsflour
1teaspoonbakingpowder
1cupmilk
2teaspoonslemonextract
Preheatovento325degrees.
Inamixingbowl,creamthesugarwiththebutterandshorteninguntilmixtureislight.Addtheeggsoneatatime,beatingwellaftereachaddition.Sifttheflourand
bakingpowdertogether.Addthedryingredientsalternatelywiththemilk.Beatintheflavoring.Bakeinagreasedandflouredstandardsizetubecakepanat325
degreesfor1hourand15minutes.Cool10minutesinpan,

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turnoutoncakerackandcool.Icewithfavoritecakeicing,orglazeasdesired.Thiscakefreezeswell.
VARIATIONS:ChocolateCake:
Add5tablespoonsofcocoatobatter.Bakeasabove.
AniseCake:
Insteadofthelemonextract,use1teaspoonaniseextractand1teaspoonvanillaextract.
AlmondCake:
Use1teaspoonalmondextractand1teaspoonvanilla.
CaramelCake:
Use2cupsoflightbrownsugarand1cupofwhitesugarinplaceof3cupswhitesugar.Addnutstobatterifdesired.
Mrs.E.F.Hart,Burlington,N.C.
TarboroTipsyCake
Serveseighttoten
TheTipsyCakeanditsvariantshavelonggracedtheSouthernfestivetable.OneofthemostfamousistheTarboroTipsyCake,favoriteEasternCarolinadessert.
Mrs.FinleyL.Williamson,anativeofTarboro,ingivingmehermother'smethod,addsabitofwhimsicalhistory:
"Somewhatakintothisis'TipsyParson,'possiblysocalledbecauseasthehouseholder'schoicestdessert,itwasintheoldtimespreparedespeciallyforthefeasts
spreadwhentheParsoncametodine.Alsoakintothisisadessertmydaughterinlaw'sfamilyservedintheWestIndiescalled'Trifle.'Tomytaste,mymother's
TipsyCakewasanythingbuta'trifle'ratherthechoicestofallherdesserts,whichinvariablyhadcream,milk,eggsandgelatin,asfundamentalcomponentsand
thisisthewayshepreparedit.
"Thedaybeforeneeded,alargespongecakewasbakedanevenyellow[seefollowingrecipe]inastempan.Flavoredwithgratedyellowrindandjuiceof1lemon.
Aquartofboiledcustardwasmade.About1/2poundofalmondswereshelledandblanchedbypouringboilingwateroverthem.Letnutsstanduntilcoolenoughto
handlethem.Justbeforemealtime,placethewholecakeinalargecutglassbowlordeepplatterthicklystudthecakewiththewholealmondsgraduallysaturate
cakewith2cupsofscuppernongorsherrywine.Filltheholeincenterofcakewithboiledcustardandpourcustardoverallthenheapoveritasyllabubmadeof
sweetwhippedcream(nottoostiff)flavoredwiththesameflavorofwineusedtomarinatecake,with1tablespoonofpowderedsugaradded."[SeeAngelFood
CakeCustard,p.343.]
Mrs.FinleyL.Williamson,Burlington,N.C.

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Yellow(Sponge)CakeforTipsyCake
Thiscakeismadeespeciallyfora"Tipsy"dessert.
12eggyolks
2cupssugar
2cupsflour,sifted3times
2teaspoonsbakingpowder
Pinchsalt
1cupmilk
(Flavoringifdesired)
Beateggyolksuntillemonyellow.Addsugargradually.Siftinflour,combinedwithbakingpowderandsalt,alternatelywithmilk,addingflourlast.Pourintoan
ungreasedangelfoodcakepanandbakeat400degreesfor1hour.
Mrs.C.A.Anderson,Burlington,N.C.
Mrs.Fergerson'sMacaroonSpongeCake
1cupsiftedsugar
3eggyolks
1teaspoonlemonjuice
7tablespoonswater
1cupfloursiftedbeforemeasuring
1roundedteaspoonbakingpowder
3eggwhites,stifflybeaten
Creamsugarandyolksaddlemonjuice,thenwaterandflour(withbakingpowder)alternately.Foldinwellbeateneggwhites.Bakeinonepan,9"13",forabout
30to40minutesinmoderate(350degree)oven.Cutcakeinhalfandicewiththefollowingicing:
MacaroonIcing
1/2cupbutter
1cuppowderedsugar
2eggyolks,beaten
Almondextract
1cupcream,whipped
1doz.macaroons,rolledfinely(save1/2cupcrumbsfortopandsides)
Creambutterandsugaraddeggyolks,flavoring,cream,andmacarooncrumbs(except1/2cup)icecakeandsprinkletopandsideswithmacarooncrumbs.
Mrs.EdgarB.Fergerson,Paducah,Ky.

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AngelFoodCakewithIcing
1cupSwansdowncakeflour
1teaspooncreamoftartar
13/4cupeggwhites(about12)
11/2cupssugar
1teaspoonvanilla
1teaspoonalmondextract
Siftflourandcreamoftartartogetheratleast5times.Beateggwhitesuntilbubblyandfluffybutnotstiffanddry.Siftsugar,alittleatatime,intothebeatenegg
whites,foldingincarefully.
Next,siftflourintoeggwhitemixture,foldinginslowlyandcarefully.Donotbeat.Last,addflavoringandpourintoanungreasedangelfoodcakepan,droppingpan
onthetable3timestofreebatterofbubbles.
Putintoacoldovenandadjustheatto325degreesandbake45minutesnolonger.Takeoutofovenandturnupsidedownandleavecakeinpanuntilthoroughly
coldoritwillfall.Ifcakeistobeiced,itthencanbeiced.Ifcakeisnotbeingicedthesameday,itmaybeleftinpan,inverted.
AngelFoodIcing
2cupssugar
1/2cupwater
1teaspooncornsyrup
1/2teaspoonvanilla
1/2teaspoonlemonextract
2eggwhites,stifflybeaten
Boiltogethersugar,water,andcornsyrupuntilsoftballformsincoldwater.Removeandaddflavorings.Pourmixtureintostifflybeateneggwhitesbeatuntilcreamy.
Mrs.GarvinMay,Burlington,N.C.
YellowAngelFoodCake
Thisisthe"chiffon"ofcakes.
11/2cupssugar
1cupcoldwater
6eggwhites,stifflybeaten
1teaspooncreamoftartar
1/2teaspoonsalt
6eggyolks,beaten
1cupcakeflour
1/2teaspoonvanilla
1/2teaspoonalmondextract
Boilsugarandwateruntilitspinsathread.Pourslowly,beatingallthetime,overthestifflybeateneggwhites.Beatin1teaspooncreamoftartaraddsalt.Beategg
yolksthoroughlyandaddtoeggwhitemixture.Foldinflour

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whichhasbeensiftedsixtimesaddflavoring.Bakein325degreeoveninloafpanfor45minutes.Coolandcoverwithdesiredicing.
Mrs.MarionB.Thompson,fromTheColumbiaWoman'sClubCookBook,Columbia,S.C.
ChocolateAngelFoodCake
Areallydeliciouscake.
12eggwhites
1teaspooncreamoftartar
Dashofsalt
11/2cupssugar
3/4cupflour
1/4cupcocoa
1teaspoonvanilla
Beateggwhitesverystiffaddcreamoftartar,salt,sugar,floursiftedtogether,cocoa,andvanilla.Placeinacoldoven.Setheatat325degreesandbakefor45
minutes.
FromLadyJo'sSouthernRecipes,byLadyJoKirbyBeals,Texarkana,Ark.,Tex.
Mrs.Dingle'sBlueberryCakewithLemonSauce
1/2poundbutter,softened
2cupssugar
4eggs
3cupsflour
2teaspoonsbakingpowder
1/2teaspoongroundmaceorgroundspices,(moreifdesired)
1/2cupfreshblueberries,pickedoverandrinsedthoroughly
Preheatovento350degrees.
Blendtogetherthebutterandsugar.Addeggs,oneatatime,beatingaftereachaddition.Mixflourwithbakingpowderandspices.Alternateaddingportionsofflour
andmilktomixture.Beatuntilwellblended.Pourintogreasedandflouredbakingpan,9921/2inches.Bakeatpreheated350degreesovenforaround45
minutes,oruntilcenterspringsbackwhentouched.Donotovercook.Coolinpan.Cutinsquaresandservewithwarmlemonsauce.
LemonSauce
1cupsugar
1tablespoonbutter,softened
1/2cupwater
1teaspooncornstarch
Gratedrindandjuiceofonelemon

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Mixtogethersugarandbutterinasmallheavysaucepan.Addremainingingredients.Cook,stirringconstantlyovermoderatefireuntilsaucethickens.Servewarmor
cooloverblueberrycake.Makesabout11/2cups.
Mrs.R.S.Dingle,TipTopInn,Pawley'sIsland,S.C.
WhiteCake
1/2cupbutter
11/2cupssugar
3cupsplainflour
3/4cupcoldwater
6eggwhites,beatenstiffwith
Pinchsalt
4teaspoonsbakingpowder
1teaspoonvanilla,lemon,oralmondflavoring
Creambutterandsugaruntilfluffy.Siftflourthenmeasurethreecups.Siftagain.Foldgraduallyintobuttersugarmixture,addingwater,thenstifflybeateneggwhites
and,lastly,thefourteaspoonsofbakingpowderandflavoring.Foldeggsandbakingpowderindonotbeat.Pourintotwo9inchpanswhichhavebeenlinedwith
waxedpaper,butnotgreased.Bakeina325degreeovenfor25to30minutes.Foranicing,seeWhiteIcings,p.378.
Mrs.JamesW.Smith,Americus,Ga.
RoseCreamCake
(BirthdayorWeddingCake)
ThisisFrancesParkinsonKeyes's"BirthdayCake,"ofwhichshesays,"TheRoseCreamCakehasbeeninmyfamilyforseveralgenerations.ItsoriginisVirginia.I
alwaysusethisformybirthdaywithpinkcandles,anditisextremelyprettywhencut,withthecontrastbetweenwhitefrostingandpinkinside.Itisalsoveryattractive
madeinallwhiteforaweddingcake."
1cupbutter
3cupssugar
4cupsflour
2heapingteaspoonsbakingpowder
1cupmilk
Vanillaflavoringtotaste
Enoughvegetablecoloringtomakebatterdelicatepink
10eggwhites,stifflybeaten
Mixallingredientsasforregularcake,excepteggwhites(foldinlast).Bakeinmilkpans[similartolayercakepans].Frostwithboiledicing.
FrancesParkinsonKeyes,fromBonAppetit!,BatonRouge,La.

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MossRoseCake
4eggs
2cupssugar
1cupmilk
1/2teaspoonalmondextract
2cupscakeflour
2teaspoonsbakingpowder
Breakeggsoversugarandbeat12minutesthismustbedone.Taketurnswithsomeoneelse,makethemenfolkshelp,orrejoiceifyouhaveanelectricbeater.
Heatthemilktoboilingpointaddtheextractandletmilksitonbackofstove.Sifttheflouroncethenmeasureandsiftagainwiththebakingpowder.Addtothe
eggsugarmixture.Addwarmmilkslowlytothebatterandbeatthreeminutes.Bakeintwolayersinmoderateoven(350degrees)for25minutes.
Frostwiththefollowing:
1/2cupwater
11/2cupssugar
2eggwhites,stifflybeaten
1teaspoonvanilla
2cupsgratedcoconut
1orange
2tablespoonssugar
Addwatertosugarandboiluntilitspinsathread.Pourslowlyoverthestifflybeateneggwhitesandbeatuntilthickenoughtospread.Addvanillaandspreadon
cake,butdonotputlayerstogether.Mixthecoconut(cannedmaybeused)withthepulp,juice,andgratedrindofonelargeseedless,navelorange,andsweetento
taste(2tablespoonssugar).Whenthefrostingoncakehasbeguntoset,butisnothard,pattheorangecoconutmixtureintoitandputthelayerstogether.Thisgivesa
blendingoftexturesandflavorsthatisunique.
Mrs.W.H.Pugh,HighPoint,N.C.
HoneyUpsideDownCakewithHoneySauce
ThisinterestinglyflavoredcakeisservedoftenbyMrs.Loweatlunchorasabuffetdinnerdessert.
1/2cuphoney
1/4cupbutter
4or5unpeeledapples
Maraschinocherries
Nuthalves
Puthoneyandbutterinaheavymediumsizedironskilletandletslowlymeltontopofstove.Coretheunpeeledapples,andcutthemcrosswiseintoringslices3/4of
aninchthick,preparingenoughslicestocoverbottomofskilletwell.Addtheappleringstohoneyandbutterandsimmeruntilapplesarepartlycooked,turningonce.
Placeamaraschinocherryincenterofeachapplering,andnutmeathalves(pecans)inthespacesaroundtheapples.Pourthefollowingbatteroverthehotmixture:

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1/2cupbutter
3/4cuphoney(orpartsugar,parthoney)
1egg
1/2cupmilk
11/2cupsflour
1teaspoonbakingpowder
1/4teaspoonsoda
1/4teaspooncinnamon
1/2teaspoonnutmeg
l/8teaspoonginger
Creamtogetherthebutterandhoneyaddeggandbeatuntilsmooth.Addmilkalternatelywithsifteddryingredients.Bakeinheavyskilletat350degrees30to35
minutes.Turnupsidedowncakeontoalargeplatter.Thismaybeservedhotorcoldwithsaucemadeof1cupofhoneycombinedwith1/2cupbutter,heated.I
frequentlyuse1/4cuplightbrownsugarand1/2cuphoneyinskilletinsteadofproportionsgivenabove.
Mrs.M.L.Lowe,Cookeville,Tenn.
MeringueSpiceCake
3/4cupshortening
2cupsbrownsugar
2beateneggyolks
21/3cupsflour
1teaspoonbakingpowder
3/4teaspoonsalt
1teaspoonsoda
1teaspooncinnamon
1teaspooncloves
11/4cupssourmilk
1teaspoonvanilla
Thoroughlycreamshorteningandsugaraddeggyolksandbeatuntilfluffy.Addsifteddryingredients,alternatingwithmilkandvanilla.Beatvigorouslyaftereach
addition.Pourintogreased9"13"pan.Coverwithbrownsugarmeringue.Bakeat325degreesabout50minutes.
BrownSugarMeringue
1cupbrownsugar
2stifflybeateneggwhites
1/2cupbrokennutmeats
Slowlyaddsugartoeggwhitesbeatuntilsmooth.Foldinnuts.Spreadoverbatterandbakeasdirected.
MargaretD.Tomlinson,fromWhat'sCookin'?,WinstonSalem,N.C.
PenthouseCheeseCakewithZwiebackCrust
Servestwelve
TheNeimanMarcusTeaRoominDallas,Texas,isfamousforjustsuchdishesasthis:

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1cupsugar
1tablespoonflour
83oz.pkgs.creamcheese
6eggyolks,wellbeaten
1tablespoonvanilla
1tablespoonlemonjuice
1/2lemonrind,grated
1cupheavycream
6eggwhites,stifflybeaten
Creamsugar,flour,andcheese.Addeggyolks,wellbeatenaddvanilla,lemonjuice,andrind.Addthecreamandthenfoldinthestifflybeateneggwhites.Pour
mixtureintospringformcakepanlinedwithzwiebackcrust.Bakeonehourinamoderateoven,about350degrees.Turnovenoff.Openovendoorandletcoolfor
1hour.
ZwiebackCrust
Roll1boxofzwiebackintofinecrumbs.Mixwith1/2cupsugarand1/3lb.butter.Welineourpanswiththezwiebackcrustandputthemintherefrigeratorthenight
before.Thisinsuresasolidcrustthatdoesnotmixintothecake.
Timeandpatienceiswhatittakestomakeanyrecipeturnoutwell.Thisonetakesalotofbothandmuchcarefulhandling.EachFriday,15cakesfromthisrecipeare
bakedinourkitchensowespeakfromexperience.
FromtheNeimanMarcusTeaRoom,Dallas,Tex.
BananaCakewithCaramelIcing
1/2cupbutter
11/2cupssugar
3largebananas,mashed
2eggs
1/2teaspoonsoda
1/2cupbuttermilk
2cupsflour
1/2teaspoonbakingpowder
Creambutter,sugar,andbananastogetheraddeggsoneatatime.Addsodadissolvedinbuttermilkthenaddflourandbakingpowdersiftedtogether.Bakeina
350degreeoven,inlayersorloafpans,about30minutesforlayers,4550minutesforloafcake.Icewithcaramelicing:
3/4cupgranulatedsugar
3/4cupbrownsugar
1/2cupcream
1tablespoonbutter
Cooksugarandcreamtogetheruntilitformssoftballwhendroppedincoldwaterremovefromstove.Addbutterandbeatwellbeforespreadingoncake.Thiscake
keepsmoistforseveraldays.
Mrs.R.E.Donnell,fromHomeTriedRecipes,Americus,Ga.

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ChattanoogaChocolateCake
Twolayers
1/2cupbutter(1stick)
11/4cupssugar
2eggs
21oz.sqs.chocolate,meltedintopofdoubleboiler
13/4cupsflour
1teaspoonsoda
1teaspoonsalt
1cupsourmilk
Creambutterandsugar.Add1eggatatimeandbeataftereach.Addmeltedchocolate.Nextaddflourwhichhasbeensifted3timeswithsodaandsalt,alternating
withthesourmilk.(Startaddingwiththeflour,andendwithflour.)Bakeas2layers,orbakeinagreasedandflouredsquarepan,inapreheatedovenat350
degrees.Bake30minutesforthelayersand45minutesforadeeperpan.
FudgeIcing
2cupssugar
1/3cupcocoa
1/4teaspoonsalt
1/2cupmilk
1/2cupNucoa(margarine)
1teaspoonvanilla
Letall(exceptvanilla)cometoarollingboilandboil2minutes.Removefromstove,and,whencool,beatandaddthevanilla.
Mrs.AmbroseS.Ringwald,Chattanooga,Tenn.
ChocolateCustardDevil'sFoodCake
Twolayers
31oz.sqs.unsweetenedchocolate(melted)
1/2cupmilk
1beatenegg
2/3cupsugar
1/2cupshortening
1cupextrasugar
2beateneggyolks
2cupscakeflour
1/4teaspoonsalt
1teaspoonsoda
1cupmilk
1teaspoonvanilla
Combinechocolate,1/2cupmilk,wholeegg,and2/3cupsugar.Cookoverlowheatuntilthick.Cool.Creamshorteningandremainingcupsugar.Addeggyolksand
mixwell.Addsifteddryingredientsalternatelywith1cupmilkandvanilla.Stirinchocolatecustardmixture.Bakein2waxedpaperlined8inchlayercakepansin
350degreeovenfor25minutes.
Mrs.WilliamA.Hanger,fromTheCottonBlossomCookBook,Atlanta,Ga.

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Mrs.Bost'sDevil'sFoodCake
OneofthebestDevil'sFoods.
2cupssiftedcakeflour
1teaspoonbakingpowder
1teaspoonsoda
1/4teaspoonsalt
1/2cupbutter
2cupsbrownsugar
2eggsbeatenlight
1cupsourmilk
3or4squareschocolate,meltedoverhotwater,or1/2cupcocoa(3sqs.chocolatepreferred)
1teaspoonvanilla
Siftflourmeasureandaddbakingpowder,sodaandsalt.Sift3times.Creambutter,andadd1cupofthesugargradually.Addsecondcupofsugartothebeaten
eggsmixwell.Combineeggandcreamedmixtures.Addflouralongwiththemilkaddchocolateandvanilla.Pourinto29inchcakepansandbakeat325degrees
for30minutes.Ialwaysusesquarecakepans.Iceasdesired.
Mrs.R.W.Bost,ChapelHill,N.C.
FrostedAppleSauceCake
11/2cupsthick,unsweetenedapplesauce
1/2cupbutter,orothershortening
1cupbrownsugar
1cupraisins
1teaspooncloves
1teaspooncinnamon
1teaspoonnutmeg
1/2teaspoonsalt
2cupsflour
2teaspoonssoda
1/2cupnutmeats,chopped
Putshortening,sugar,andraisinsintohotapplesauce.Whencool,addspices,salt,flour,andsoda.Mixthenaddchoppednuts.Turnintogreasedbreadpan(loaf)
forloafcake,or9''9"cakepanandbake1hourat350degrees.Coverwiththefollowingfrosting:
2cupsconfectionerssugar
4tablespoonshotmilk
3tablespoonsmeltedbutter
1/2teaspoonvanilla
Mixtogetherandspreadonwhilecakeiswarm.IoftenbakethiscakeasaChristmasgift.
Mrs.R.W.Bost,ChapelHill,N.C.
BabaauRhumorSavarinBatter
Serveseight
Thisbattermaybebakedinsmallringmoldsormuffintinsandservedwithasauce,filledwithfruit,icecream,orwhippedcream.Itmaybebakedinalargeringmold
andservedinthesamemannerorglazedwithfruitglazes.

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1envelopeofactivedryyeast
1/4cuplukewarmwater
4teaspoonssugar
1/4cuplukewarmmilk
2cupssiftedflour
2eggs,beaten
1/2teaspoonsalt
2/3cupbutter,melted
3tablespoonsraisins
3tablespoonscurrants
1/2cupsugar
3/4cupapricotnectar(juice)
2teaspoonslimeorlemonjuice
1/4cupdarkrum
Fillingsandgarnishings:fruits,icecream,whippedcream,orCremeChantilly
Dissolvetheyeastinthelukewarmwaterstirin1teaspoonsugar.Whenyeastfoams,addtheremainingsugar(3teaspoons)andthemilk.Stirintheflourandthe
eggsandbeatseveralminutes.Coverthebowlandletthedoughriseinawarmroomuntilithasdoubledinbulk.Punchdownthedoughandaddthesalt,butter,
raisins,andcurrants.Withthefingersworktheseingredientsintothedough.Divideandplacethedoughinto8individualbutteredringmoldsormuffintins(largemuffin
size),fillingthem3/4full.Orplaceallthedoughintoan81/2inchringmold(buttered).Coverandletthedoughriseuntilitfillsthemolds.Bakethesmallmoldsina
preheated400degreeovenforabout15minutes,oruntilwhentestedwithatoothpickthepickcomesoutclean.Bakethelargemoldforaround30minutes.Remove
fromovenandunmold.KeeptheBabahot.
Meanwhile,maketheRumSauce:
RumSauceforBabas
Mixthe1/2cupsugar,apricotnectar,andlimejuiceinasaucepan.Stirandcookuntilmixtureboils.Continuesimmeringwithoutstirringforabout5minutes.Remove
fromtheheatandaddtherum.
InvertthelargeBaba,orthesmallones,onservingdishespourtheRumSauceoverthem.
ThecenteroflargeBaba,orringmoldsmallones,maybefilledwithfruits(soakedinbrandyifdesired)icecreamorwhipped,sweetenedflavoredcream(Creme
Chantilly),oranydesiredfilling.
SavarinCake
MakethebatterasforBabaauRhum,exceptleaveoutthecurrantsandraisins.Pourintoan81/2inchringmold,wellbuttered.Letriseandbakeasforthelarge
Baba.Turnoutthecaketopsideupprickinafewplaceswithafork.PourovertheRumSauceletstand30minutes.Glazewithanapricotpur&e.Fillthecenteras
forthelargeBaba.IfindividualSavarinsaremade,garnishasforthelargeone.

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RumSauceforSavarin
Bringtoboilinasaucepan2cupsofwaterand1cupofsugar.Coolandadd1/2cupcognac,rumorkirsch.Pouroverthehotcake.
ApricotGlaze
Heata12ouncejarofapricotjamorpreservesinthetopofadoubleboiler.Strainitthroughasieve,ormashtomakeapure.Glazetheentiresurfaceofthecake
withthepure.
CrmeChantilly
Whip2cupsofheavycreamstirin2tablespoonsconfectionerssugar,and2teaspoonsofvanilla.Fillthecentersofringmoldcake.
MissLindaRumbley,Burlington,N.C.
ChocolateLog
Serveseight
4mediumeggs,or3largeones
1cupsugar
2teaspoonsvanillaextract
5tablespoonswater
1cupsiftedallpurposeflour
1/4teaspoonsalt
1teaspoondoubleactingbakingpowder
Buttercreamfilling(seeElla'sDoboshTorteFilling)
Fudgeicing(seeElla'sDoboshTorteIcing)
Choppedtoastedalmonds
Lineagreasedjellyrollpan(151/2"101/2"1")withgreasedwaxedpaper.Beattheeggsuntilthickgraduallybeatinthesugar.Beatinthevanillaandwater.Sift
togetherthedryingredientsandaddtotheeggmixturebeatuntilbatterissmooth.Pourthebatterintothecakepan.Bakeinapreheated375degreeovenfor15
minutes.Turnoutthecakeonatoweltrimoffthecrust.Rollupcakeandtoweltogether.Cool.Unrollthecakeandspreadwithbuttercreamfilling.Rollupagain.
Icewithfudgeicing.Withafork,curlupafew"knots"intheicingandruntheforktinesdowntomakestreaks.Sprinklethelogwithalmondstomake''bark."
Thismaybefrozenandslicedwhilefrozen.Keepitrefrigeratedorfrozen.
Mrs.RayTaylor,Greensboro,N.C.

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ButterCreamFillingorFrosting
Twocups
2tablespoonswater
1/2cupsugar
1/16teaspooncreamoftartar
2eggyolks,beaten
1/2cupbutter(1stick)
2teaspoonsvanillaorotherflavoring
Combinethewater,sugar,andcreamoftartarinasmallsaucepan.Placeovermediumheatandbringtoboilingpoint,stirringconstantlyuntilsugarisdissolved.Cook
rapidlywithoutstirringuntilsyrupspinsathread(244degreesoncandythermometer).Letsyrupcool1minute.Inthesmallbowlofanelectricmixer,beattheegg
yolksuntiltheyareverythick.Graduallypourinthesyrup,beatingwellaftereachaddition.Add1tablespoonofthebutteratatimeandbeataftereachadditionuntil
allbutterhasbeenused.Addthevanilla.BeatuntilfrostingiscoolChillinrefrigeratoruntilmixtureisthickandbeatagainwithaspoon.Chillagainuntilcreamisthick
enoughtospread.Usetofrostorfillcakes,pastries,etc.Anythingfrostedorfilledwiththiscreamshouldbekeptinacoolplacebecausethecreamwillmeltif
allowedtogettoowarm.Itmaybestoredinrefrigeratorandkeptuntilneeded.
NOTE:2ouncesofmeltedchocolatemaybeaddedtothecreamalongwiththevanillatomakeachocolatecream.Tomakeamintcream,add2tablespoonsofcrme
dementhealongwiththevanilla.Otherflavorsmaybeadded.
Mrs.JohnRichIreland,Burlington,N.C.
VanillaCreamIcingorGlaze
Threeandonefourthcups
Forhermits,loafcake,muffincake,dropcookies,etc.
11/2cupspowderedsugar
2tablespoonsbutter
1teaspoonvanilla
1/8teaspoonsalt
2tablespoonscream,orenoughtomakeasmoothpaste
Siftsugaraddallotheringredientsandbeatuntilsmoothandcreamy.Spreadoncakesorcookies.Whenthisicingisusedforaglaze,itmustbespreadverythinon
thehotcookies.Itwillformaglazewhencool
FromDixieDishes,byMarionFlexner,Louisville,Ky.
FluffyWhiteIcing
VerygoodforSpiceorChocolateCake.
11/2cupslightbrownsugar(packthesugarwellintocup)
1/3cupwater
1teaspoonvinegar

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2eggwhites,unbeaten
1/8teaspooncreamoftartar
1teaspoonvanilla
Inasaucepancombinethesugar,water,andvinegar.Bringtoaboil.Whensyrupbeginstoboil,boil3minutes(noless,nolonger).
Inanelectricmixingbowl,havereadytheunbeateneggwhitesandcreamoftartar.Pourinthehotsyrupandbeatuntilfrostingisfluffyandholdstoaspoon.Add
vanillaandstir.Willfrostandfill12layercake.
Mrs.DarrellSpringer,Seminole,Fla.
Mrs.Smith'sIcingsforWhiteCake
Thesetwoicingsmaybeusedforanycake.Mrs.Smithcreatedthemforher"WhiteCake."(Seep.369.)
TenMinuteWhiteIcing
2eggwhites
11/2cupssugar
11/2teaspoonswhiteKarosyrup
5tablespoonscoldwater
1/4teaspooncreamoftartar
Pinchsalt
Putallintotopofdoubleboilerstirwell.Cookoverhotwaterfor10minutes,beatingwithrotarybeater.Whendone,icingshouldstandupinpeaks.
AnotherWhiteIcing
2cupssugar
2tablespoonswhiteKarosyrup
2/3cupcoldwater
2eggwhites,stifflybeaten
Pinchsalt
Cooksugar,water,andsyrupuntilitreachessoftballstage(incoldwater).Poursyrupgraduallyoverstifflybeatenwhites,beatingwithelectricmixeruntilreadyto
pouroncake.Thisicingpours,insteadofhavingtobespreadoncake.
Mrs.JamesW.Smith,Americus,Ga.
LaneCakeFilling
(Variant)
For8eggcake.
8eggyolks,beaten
1cupsugar
1/2cupbutter
1cupchoppednuts

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1cupseededraisins,chopped
4tablespoonsgoodbrandy
1teaspoonvanilla
Poureggyolks,butter,andsugarintotopofdoubleboilerstirconstantlyuntilthick.Addremainingingredientsandremoveatoncefromfire.Coolandfillcake.Ice
withanyboiledicing.[SeeLaneCake,p.354.]
Mrs.Biggs'sCakeFillings
BitterChocolateFilling
1tablespoonbutter
2cupssugar
2squaresBaker'sbitterchocolate
1/2cupmilk
1/8teaspooncreamoftartar
Fewgrainssalt
1teaspoonvanilla
Boilalltogetheruntilsyrupreachessoftballstageincoldwater.Removefromheatandbeatwell.Spreadoncake.
CaramelIcingforLayerCakewithToastedPecans
3cupsbrownsugar
3/4lb.maplesugar
11/2cupsmilk
Pinchofsodatopreventcurdling
1/2lb.butter
Vanillatotaste
Toastedpecans
Putbrownandmaplesugar,milk,andsodainsaucepan.Whensyrupbeginstoboiladdthebutter.Removefromheat.Beatalongtime,untilthickenoughtospread.
Flavorwithvanilla.Sprinkletoastedpecansovertopofeachlayer.
Mrs.J.CrawfordBiggs,Hardimont,Raleigh,N.C.
UncookedFillings,SummerTimeCakeIcings
ChocolateCakeFilling
Fillsandspreadstwolayers.
2tablespoonsbutter
2cupssiftedpowderedsugar
2wholeeggs,or4eggyolks
1/2cupmilk
1teaspoonvanilla
4squaresBaker'sunsweetenedchocolate,melted

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Creambutterthoroughly,graduallyaddsugar,andcreamtogetherwell.Addeggs,milk,vanilla,andchocolate.Placebowlinpanofcrackediceoricedwaterand
beatuntilofrightconsistencytospreadabout3minutes.Willfillandcover28inchcakelayers.
OrangeFilling
Fillsandspreadsthreelayers.
Gratedrind1lemon
Gratedrind1orange
3tablespoonsorangejuice
1tablespoonlemonjuice
1/2cupbutter
2pkgs.powderedsugar
Placegratedrind,fruitjuice,andbutterintoasaucepanletheatlongenoughtomeltthebutterthenstirinenoughsugartomakeicingtheconsistencyofheavycream.
Cool10minutesspread.
Mrs.RodneyColeman,fromSouptoNuts,Burlington,N.C.
Mocha(Coffee)CakeIcing
Fortwolayers.
1cupbutter
2cupspowderedsugar,sifted
2eggyolks,unbeaten
2to3tablespoonsstrongcoffeemadefrompowderedcoffeeifpossible,orreducefreshlymadecoffee
1teaspoonvanilla
Creambutterandsugaruntilfoamyaddeggyolks,oneatatime,beatingvigorouslyaftereachaddition.Flavorwiththecoffeeandvanilla.Spreadonanyplainlayer
cake.Nutsmaybeaddedifdesired.[Tovaryaboveicing,add2tablespoonsofcocoatomixture.Creamthecocoawithbutterandsugar.M.B.]
Mrs.CharlesM.Garrett,Chattanooga,Tenn.
AlmondPasteforFruitCake
AsaruletheFruitCakeisnoticed,butinmanysectionsoftheSouththeicingplaysagreatpartinpreservingandenrichingthecake.Firstanalmondpasteisspread
on,especiallyifthecakeisaweddingcake,andthenaboiled

Page381

whiteicingorjustanoldfashioned"rubbed"orhardwhiteicingisspreadover.
Thealmondpasteispreparedinthismanner:Toeachpoundofblanchedalmonds,groundthroughameatchopper,use1cupofsugar,1stifflybeateneggwhite,1/3
cupofwater,andflavoringasdesired,eitheralmondextract,vanilla,orrosewater.
Boilthesugarwithwateruntilitthreadsalongthread.Pourveryslowlyintotheeggwhitesandstirinthegroundalmonds.Addflavoringandspreadonthecake.Let
coolthencoverwithboiledwhiteicing.

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14
CookiesandSmallCakes
JennieBenedict'sLemonWaferstobeServedwithHerEggnog
Fivedozen
TheselittlewaferswereoriginatedbythelateMissJennieBenedict,Louisville,Kentucky,tobeservedwithhereggnog(seeEggnogrecipe,p.39).
1/2cupbutter
1/2cupsugar
2eggs,wellbeaten
1cupplus2tablespoonssiftedflour
1teaspoonlemonflavoring
Creamthebutterandsugartogetheruntillightandfluffy.Addwellbeateneggsandbeatuntilthecreamedbutter,sugar,andeggsarewellmixedandthemassisfluffy.
Addsiftedflourandbeatuntilsmooth.Addflavoring.Dropbatterfromateaspoonongreasedcookiesheet,keepingthecookiesatleast2inchesaparttoallowfor
spreading.Bakecookiesinamoderateoven,350degreesfor7minutes,oruntillightlybrownedaroundtheedgesanddoneinthemiddle.
ContributedbyCissyGregg,HomeConsultant,CourierJournal,Louisville,Ky.
Mrs.Patterson'sIceboxCookies
Aboutfourdozen
1cupbutter,melted
1cupbrownsugar
1cupwhitesugar
2eggs,unbeaten
1teaspooncinnamon
1/2teaspoonsoda
3cupsflour
1/4lb.nuts(pecans),chopped
Meltthebutteraddbrownsugar,whitesugar,andeggs.Siftcinnamonandsodawithflourandaddchoppednutmeats.Workintodough.Rollinwaxedpaperplace
iniceboxovernight.Sliceverythinandbakeat400degreesfor10to12minutes.
Mrs.StuartPatterson,Vicksburg,Miss.

Page383

KentuckyMacaroons
Thirtysixdrops
3eggwhites,beatenstiffly
1/4lb.confectionerssugar
1/2lb.gratedcoconut,fresh
Mixdropbyteaspoonfulsonbutteredpansandbakeinslowoven(325degrees)untilslightlybrowned,about12to15minutes.
Mrs.CarrieBell,Eminence,Ky.
OriginalMoravianChristmasCookies
Aboutsevenpounds
FormanyyearsatWinstonSalem,NorthCarolina,alittlepaperthinspicedcookiehasbeenbakedandstoredintinstodelightthechildrenatChristmas.The
holidayswouldbeincompletewithoutthem.ThisrecipewasgivenourcontributorbyanexperiencedMoraviancakemakerwhousestheoriginalmethod.The
weightsandmeasuresaregivenintheoriginalformbecauseifyouaregoingtomakethiscookieitisbesttoweighingredientsassuggested.
3/4lb.butterandlardmixed
3/4lb.lightbrownsugar
33/4lbs.flour(4cupstolb.)
4cupsPortoRicomolasses
1tablespoonmace
2tablespoonsgroundcloves
2tablespoonsgroundcinnamon
1oz.gratedlemonpeel
1wineglassbrandy(4tablespoons)
1oz.sodainsmallamountofmilktodissolve
Creambutterandsugaraddflourandmolasseswithmixedspices(inmolasses).Mixalltogether,usingthehands.Addlemonpeelandbrandyandlastthesoda
dissolvedinmilk.Thisshouldmakeastiffdough.Ifmoreflourisneededtostiffendough,useit.Rollverythin,cutcakesinshapesofstars,crescents,animals,etc.
Bakeinmoderateoven,350degrees,for8to10minutesuntillightlybrowned.ThesewillkeepforweeksifplacedintinsandcanbemadewellbeforeChristmas.
RecipeofMrs.EugeneGray,WinstonSalem,N.C.ContributedbyMrs.DonE.Scott,Graham,N.C.
MoravianWhiteChristmasCakes
Aboutsixdozen
2cupsbutter(1lb.)
3cupsgranulatedsugar
5eggs
1cupsweetcream

Page384

1teaspoonsodadissolvedinhotwater
Flourtomakeastiffdough
Nutmeg,generously
1tablespoonvanilla
Creambutterwithsugaraddeggs,cream,soda,andflour.Addnutmegandvanilla.Makeintorollkeepiniceboxforseveraldaysandrollverythin.Cutinto
cookiesbakeat400degreesfor10minutes,oruntillightbrown.
Mrs.HowardE.Rondthaler,WinstonSalem,N.C.
FrostedButterscotchSquares
Twelve2"2"squares
ThisrichbutterscotchsquarewithcreamedicingandtheBourbonBall(below)arefromthesameexpertKentuckycookiemaker.
1/4cupbutter
1cupdarkbrownsugar(presseddownincup)
1egg
3/4cupflour
1teaspoonbakingpowder
Pinchsalt
1teaspoonvanilla
3/4cupbrokennutmeats
Meltbutterstirinsugarandcookuntilmelted.Cool.Stirinunbeateneggandmixwell.Siftdryingredientstogetherandaddtosugarbuttereggmixturethenaddthe
vanillaandnuts.Bakeinagreasedpaperlinedsquarecakepan,in325degreeovenfor25minutes.Coolinpancutinsquaresandicewithfollowing:
Melt1tablespoonofbutter,add1cupconfectionerssugar,enoughthincreamtospreadandvanillatotaste.
KentuckyBourbonorRumBalls
Twodozensmallballs
30vanillawafers,ground
2tablespoonscocoa
2tablespoonswhiteKarosyrup
1/3cupcrushedpecans
4tablespoonsbourbonwhiskeyorrum
Powderedsugar
GrindwaferstocrumbsaddcocoaandKaromix.Addpecansandbourbonformintoballs,anddunkintopowderedsugar.
Mrs.HarrisW.Rankin,Paducah,Ky.

Page385

Marguerites
Pourdozen
TheMargueriteisoftensimplymadebymeltingamarshmallowonacrackerorsmallroundcake.Thisismoreelaborate.
1/4cupwater
1cupsugar
2eggwhites,beatenstiffwith
1/2teaspooncreamoftartar,orbakingpowder
1to2cupspecanmeats,brokenfine
Candiedcherries
Boilwaterandsugaruntilitspinsathread.Haveeggwhiteswellbeaten.Pourthesyrupslowlyoverwhites,beatingconstantly,toavoidlumping.Addnutmeats.
Spreadmixtureonlittleroundcakesorcrackers.Bakeveryslowlyina325degreeovenuntilagoldenbrown,keepingtheovendooropen.Garnisheachwith
cherry.Aprettycakeforachild'sparty.
PromTheLouisianaPlantationCookBook,byMrs.JamesE.Smitherman,Shreveport,La.
Catherine'sBrownies
Twodozen
21oz.squaresbitterchocolate
1/4lb.butter
11/4cupssugar
2eggs,slightlybeaten
1/2cupsiftedflour
1/2teaspoonvanilla
1cupchoppednuts
Powderedsugarforgarnish
Meltthechocolateoverhotwaterstirintheremainingingredients,exceptthepowderedsugar,intheordergiven.Pourintoagreasedbakingpan(8"12"1"or
equivalent).Preheatovento350degreesbakeforonly20minutes.Thetrickofmakingthesebrowniesisnottoovercookthem.Takeoutofovenwhiletheyarestill
gooey.Coolslightlycutintosquares.Whencoldrollinpowderedsugar.Shouldmakearound24squares,ormoreifsmallsquaresarecut.
Mrs.W.S.Chandler,Burlington,N.C.
BenneSeedCookies
Twoandahalfdozen
Thebennseedswhichflavorthesecookiessodelightfullyarenotavailableinmanysections.TheyareassociatedparticularlywithCharlestonandthesurrounding
areas.ThesetworecipesarefromMt.Pleasant,SouthCarolina.

Page386

3/4cupbutter
11/2cupsbrownsugar
2eggs
11/4cupsflour
1/2cupbenneseed,toasted
1teaspoonvanilla
1/4teaspoonbakingpowder
Creambutterandsugartogetherandmixwithotheringredientsintheordergiven.Dropwithateaspoonintopan,farenoughaparttoallowforspreading.Bakein
moderateoven,350degrees,for12to15minutes.
Mrs.R.G.Porcher,fromMt.Pleasant'sFamousRecipes,Mt.Pleasant,S.C.
BenneIceboxCookies
Threedozen
1/2cupbutterormargarine
1cupsugar
1egg,wellbeaten
1/2teaspoonvanilla
1/4teaspoonsalt
2cupsflour
1/4cupmilk
3/4cupbennseed,toasted
Creamtogethershorteningandsugaraddwellbeatenegg,vanilla.Siftsaltandflourtogetherandaddalternatelywithmilktosugarmixture.Stirinthebenn
gradually.Rollintocylindricalshapeandplaceiniceboxuntilchilled,orforaslongasdesired.Slicethinandbakeongreasedcookiesheetina375degreeovenfor
12minutes.
Mrs.FerdinandGregorie,fromMt.Pleasant'sFamousRecipes,Mt.Pleasant,S.C.
EdentonTeaPartyCakes
Fivetosixdozen
EdentonTeaPartyCakesaresaidtohavefirstbeenservedonOctober25,1774,whenagroupofindignantEdenton,NorthCarolina,ladiesmetatthehouseof
ElizabethKing,undertheleadershipofPenelopeBarker,toexpressdisapprovaloftheBritishtaxonteabypledgingthemselvestoabstainfromusingtea.Thisrecipe,
giventoMrs.DonScott,isacopyoftheoriginalcakeasitisstillservedinEdenton.
3/4cupbutter
2largecupsbrownsugar
3eggs
1teaspoonsoda,dissolvedinlittlehotwater
1/2teaspoonsalt
1teaspoonvanilla
4cupsflour
Creambutter,sugar,andeggstogetheraddthesodawhichhasbeendissolvedinasmallamountofhotwater.Addsaltandvanilla,thenenoughof

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theflourtomakeastiffdough.Rolloutthincutintoshapes,andbakeinhotoven,400degrees,forabout12minutes.[Thisrecipe,whichiswidelyknown,is
sometimesvariedbyusing1/2butterwith1/2lard.Eitherwayisgood.M.B.]
ContributedbyMrs.DonE.Scott,Graham,N.C.
IceboxCupCakes
Threedozen
1/2cupbutter,ormargarine
11/2squareschocolate(1oz.square)
1cupsugar
2/3cupflour
1teaspoonvanilla
2eggs,wellbeaten
1cupchoppedpecans
36smallpapercupcakeliners(about11/2inchesindiameter)
Icing(seerecipes)
Intopofadoubleboiler,meltthebutterandchocolate.Mixtogetherthesugar,flour,vanilla,eggs,andnutsaddtothechocolatemixture.Withateaspoonfillthelittle
papercupshalffullofbatter.Setthemonabakingsheetandbakefor12minutesat350degrees.Donotbakeanylonger.Icethecakes.Keeptheminthe
refrigeratoruntilreadytobeserved.Freezetheminplasticandservecold.
Frosting
2tablespoonsbutter,ormargarine
11oz.squarechocolate
3/4lb.boxofconfectionerssugar
3to4tablespoonsstrongcoldcoffee
Meltthebutterandchocolateintopofdoubleboileraddsugargraduallyandbeat.Stirinjustenoughcoffeetomakeastiffmixture.Icethecakeswhiletheyarestill
hot.Refrigerate.
LittleTwoEggMuffinLemonCakes
Sixteenmuffins
Thislittlecakeisservedhotorcold.
2eggs,beatenseparately
1cupsugar
1/2cupmilk
12/3cupsflour
2teaspoonsbakingpowder
1teaspoonlemonextract

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Beateggyolkswithsugaraddmilkandfloursiftedwithbakingpowderfoldineggwhitesbeatenstiffly,andflavoring.Bakequicklyinlittlemuffintinsat400degrees
forabout12minutes.
FromTheLouisianaPlantationCookBook,byMrs.JamesE.Smitherman,Shreveport,La.
MexicanBridalCakes
Sixty
InMexiconoweddingreceptionisconsideredproperunlesstheselittlepecanrollsareincludedamongtherefreshments.OftencalledPecanFingers,PecanRolls,or
NuttyFingers,therecipeisbasicallythesame.Thishasunusualrichnessandflavor.
13/4sticksbutter
4tablespoonspowderedsugar
1teaspoonwater
2teaspoonsvanilla
21/2cupsflour
2cupspecanhalves
Extrapowderedsugar
Creambutteraddsugar,water,andvanilla.Creamwelladdflourandkneaduntildoughislightandfoamy.Placeasmallroundofthedoughinthepalmoflefthand
andpressoutflat.Place2halvesofpecanmeatstogetherandlayincenterofdough.Rolldougharoundnutsencasingtheminafingershapedcovering.Placeon
cookiesheetandbakein350degreeovenuntillightbrown,about20minutes.Removeandrollinpowderedsugar.Whencool,storeintinswillkeepindefinitely.
Mrs.JohnRichIreland,Burlington,N.C.
King'sArmsTavernPecanConfections
(SuccessortoTravisHouse)
Twodozen
OneofthemostwidelyknownSoutherncookiesisthislittlenuteggwhiteconfection.
1eggwhite,beatenstiff
1cupbrownsugar
1pinchsalt
1leveltablespoonflour
1cupchoppedpecans
Beateggwhitetoastifffrothaddgraduallythesugar,salt,andflour.Stirinthenuts.Dropongreasedtinsbyspoonfulsfarapart.Bakeinaveryslowovenfor15
minutes.(300325degrees.)Removefromtinwhenpartlycooled.
FromTheKing'sArmsTavern,Williamsburg,Va.Specialpermission,JohnD.Green,VicePresident,WilliamsburgRestoration,Inc.

Page389

Hermits
Thirtytothirtysix
2/3cupbutter
1cupbrownsugar
2eggs
1/4teaspoonsoda
2tablespoonssourcream
13/4cupsflour,sifted
1/4teaspoonnutmeg
2teaspoonscinnamon
1/4teaspooncloves
1cupnuts
1/2cupraisins,orchoppeddates
1/2cupcitron,chopped
Creambutterandsugar.Addeggs,sodadissolvedincream,flour,andspices.Lastlyaddnuts,raisinsordates,andthe1/2cupchoppedcitron.Dropfroma
tablespoonontoawellgreasedpan.Bakeinmoderate,375degreeovenuntilbrown15to18minutes.Whilestillhot,glazeeachcookiewithvanillaglaze.Thisis
anotherChristmasgiftboxfavorite.
Rocks
Threedozen
Thisisanold,oldfavoritecookie.Extranutsorfruitsaresometimesadded.Eachrecipevariesslightlythisoneseemstoincludetheessentials.
1cupbutter
13/4cupsbrownsugar
3eggs,beaten
1/2teaspooncinnamon
1teaspoonmace
1teaspoonnutmeg
1teaspoonallspice
11/4cupschoppedpecanmeats
1teaspoonvanilla
1/2teaspoonrosewaterextract
2tablespoonsstrongcoffee,cool
2cupsraisins,chopped,flouredwithlightcoating
23/4cupsflour
1teaspoonsoda
Creamthebutterandsugaraddthebeateneggs,thenspices,nuts,flavorings,andtheflouredraisinsaddfloursiftedwithsoda.Mixthedoughwhichshouldbevery
stiff.Placebyteaspoonfulsonabutteredtinandbakeinmoderate(350degrees)ovenuntilslightlybrowned,about12to15minutes.Ifthedoughisnotstiffenough,
addalittleflour.
Mrs.T.PerryChase,Richmond,Va.
Short'nin'Bread
Aboutthreedozen2''2"squares
4cupsflour
1cuplightbrownsugar
2cupsbutter

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Mixflourandsugar.Addbutter.Placeonflouredsurfaceandpatto1/2inchthickness.Cutintodesiredshapesandbakeinmoderateoven(325350degrees)for20
to25minutes.
PecanMacaroons
Fourdozen
4eggwhites
2cupssugar
1teaspoonvinegar
1teaspoonvanilla
2cupspecanmeats,chopped
Seteggwhitesandsugaronbackofstove(verylowheatorjustwarmsurface)tomelt,stirringoccasionallyuntilmeltedthenaddvinegarandvanilla.Whipuntilquite
stiffaddpecansthendropbyteaspoonsonwellgreasedtins.(Bakeinslowoven,325degrees,for15minutes.)
FromTheGalvestonSouvenirCookBook,Galveston,Tex.
AlmondMacaroons
Twodozen
1/2lb.sweetalmonds,powdered
2eggwhites
1levelcuppowderedsugar
Pourboilingwateroverthealmondstotakeoffthebrownskinthenputthemintheoventodrywhencold,poundthemtopaste.Beatuptheeggsandsugartoastiff
frothandaddthemtothealmondpaste,mixingthemthoroughlywiththebackofaspoon.Rollthepreparationinyourhandsinlittleballsthesizeofanutmeg,and
placethemonapieceofwhitepaperaninchapart.Baketheminacooloven(300325degrees)untilalightbrown,about12minutes.
Mrs.Reid'sSnowBalls
(AngelFoodCake)
Aboutfourdozen
1cupeggwhites
1/4teaspoonsalt
1teaspooncreamoftartar
11/2cupssugar
1cupcakefloursifted5times
1/4teaspoonvanillaflavoring
1/4teaspoonalmondflavoring
Gratedcoconut
Addsalttotheeggwhites.Beatuntilfoamythenaddcreamoftartarandbeatuntilstiff.Addsugar,1heapingtablespoonatatime,beatingatleast20strokesafter
eachaddition.Foldinflour1tablespoonatatime.Addflavoring.PourintoanAngelCakepanwhichhasbeenrinsedbutnotgreased.Bake1hourthefirsthalfof
bakingtimeshouldbeat275degreesthesecondhalfat

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325degrees.Removefromoventurnpancontainingcakeupsidedownandletstand1hourbeforeremovingfrompan.Takecakefrompanandruboffthebrown
crust.Breakoffpiecesthesizeofawalnut.Coverlightlywithaboiledicingandrollinfreshlygratedcoconut.
Icing
1cupsugar
1/2cupboilingwater
1/8teaspooncreamoftartar
1eggwhite
1tablespoonsugar
1teaspoonfreshlemonjuice
Tosugaraddboilingwaterandcreamoftartar.Boiluntilsyrupspinsathread.Thenpourthesyrupslowlyovertheeggwhitewhichhasbeenstifflybeatenwith1
tablespoonsugar.Addlemonjuice.
Mrs.R.M.Reid,Burlington,N.C.
Mrs.Murray'sRolledWafers,or"CallaLily"Wafers
Twentyeightwafers
Oneofthemostdelicateandtemperamentallittle"teaparty"confectionsisthisoldfashionedrolledwafer.Itshouldbemadeonlyondrycleardaysbecausethe
humidityaffectstherolling.Mrs.Murraysaysthatpatience,andcarefulfollowingofdirectionsarenecessaryforthesuccessofthesewafers.
1/4cupbutter
1/2cuppowderedsugar,siftedbeforemeasuring
1/4cupmilk
7/8cupRedBandbreadflour,siftedbeforemeasuring
1/2teaspoonvanilla
Creamthebutterwelladdthesugarverygraduallycreamingasyouadd.Whenmixtureisthoroughlysmooth,addthemilkdropbydropalternatingwiththeflour.
Addthevanilla.Whenmixtureisreadytobake,itshouldbeoftheconsistencyofathickpaste(notabatteritiscalledapasteormixture).Havereadyacool
slightlybutteredbakingsheet.Withaspatulaspreadthepastevery,verythinlyovertheentiresurfaceofthebakingsheet.Placeinamoderate(300degreesorslightly
hotter)ovenandbakeuntilonlydelicatelybrowned.Youmayhavetoturnthepanseveraltimestoseethatpasteisbrowningevenly.Whendone,takeoutandseton
backofstove.Withasharpknifecutinto33or44inchsquares,cuttingthrough,leavingcleancutedges.
Withthesharppointofaknife,liftouteachsquareandquicklyrollitintodesiredformsifacallalilyistobemade,rollinconeshape,overlappingthecornerstohold
form.Foralittlecylindricalroll,rollevenly,leavingcenterlargeenoughtoholdfilling.Ifthesquaresbecomehardandbrittle,returnbaking

Page392

sheettoovenandthecakeswillsoftenenoughtoberolled.Whenbaked,storeinboxescoveredwithwaxedpaperandsetinacool,dryplace.Dampnesswillcause
themtobecomesoft.
ToFill
Powderedsugar
Cream
Vanilla,oranyflavoring
Littlebutter,ifdesired
Usesugarandotheringredientsaccordingtothenumberofcakesandamountyouwishforeach.Creamthesugarwithenoughcream(andbutterifused)tomakea
stiffpaste,addflavoring.Tomakethecenterforcallalily,tintadelicateyellow,orleavewhite.Rollintolittlecylindersandstickdownintothecenterofcake.Ionce
madetheselittlecakesforagraduationparty.Eachwasrolledtoresembleadiploma,filledwithfillingtosymbolizeclasscolorsandtiedwithmatchingribbon.You
mayvaryyouricingaccordingtotheseasonsgreenandredforChristmas,etc.
Mrs.H.V.Murray,Burlington,N.C.
DarkSecrets
Twodozen
AcookieoftheDeepSouth.
1cupsugar
3eggs
2tablespoonsbutter,melted
1cupchoppeddates
1cupchoppedpecans
Vanilla
5to51/2tablespoonsflour
1teaspoonbakingpowder
1/4teaspoonsalt
Mixthesugarwiththeunbeateneggsaddmeltedbutteradddates,nuts,andvanilla.Sifttogethertheflour,bakingpowder,andsaltaddtoeggmixture.Greasea
shallowbakingpanspreadcakemixturein.Bakein325350degreeovenuntilset,about20minutes,butdonotbaketoodoneastheyshouldbechewy.Cutinto
squaresorstripsabout1inchwiderollinpowderedsugar.
Mrs.DavidBattleVerner,Charleston,S.C.
Bishop'sCakeDevereux
One91/2"51/2"23/4"loafpan
3eggs,wellbeaten
1cupgranulatedsugar
11/2cupssiftedallpurposeflour
11/2teaspoonsbakingsoda
1/4teaspoonsalt
1/4lb.semisweetchocolate

Page393

2cupscoarselychoppedwalnutsmeats
1cupcoarselycutupdates
1cuphalvedcandiedcherries
Combineeggsandsugarbeatwell.Siftdryingredientstogether.Cutchocolateintosizeoflimabeans.Addwithnutsandfruitstoflourmixture.Foldintoeggmixture.
Pourinto91/2"51/2"23/4"greasedloafpanwithbottomlinedwithwaxedpaper.Bake11/2hoursinmoderateoven(325degrees).Cutservelikefruitcake.
FromRecipesTestedandTried,byAnneYoungWhiteandNolaNanceOliver,Natchez,Miss.
OatmealSpicedCookies
Twoandahalfdozen
1egg
1/2cupsugar
3tablespoonsmilk
1cupdryrolledoats
1cuppastryflour
1teaspooncinnamon
1/2teaspoonnutmeg
1/8teaspoonsoda
1/2teaspoonbakingpowder
1/2cupbutter,melted
1/2cupnutmeats
1/2cupraisins
2tablespoonsgratedcoconut
1/4cupchoppeddates
Beategg,addsugarandmilk,mixwell,thenaddrolledoats.Mixspices,soda,andbakingpowderandsiftflourintofirstmixture.Meltthebutterandaddthenadd
theremainingingredients.Stiruntilwellmixed.Dropbyteaspoonfulsongreasedbakingsheet.Bakeat375degreesfor15minutes.
Mrs.ClaudeVaughan,fromThePeeDeePepperPot,Darlington,S.C.
RuthAldridge'sChocolateCupCakes
Twentyeight
Oneoftherichestandbestcupcakes.
1/2cupbutter
11/2cupssugar
2cupsflour
1teaspoonsoda
1/2cupsweetmilk
3eggs,beaten
1/2cupgratedchocolate
1/2cupsweetmilk,extra
1teaspoonvanilla
1teaspoonlemonextract
Creambutterandsugartogethersiftflourandsodaandaddalternatelywiththemilktobuttersugarmixture.Addbeateneggs.Meltthechocolatewiththe1cup
extrasweetmilkintopofdoubleboiler.Coolchocolatemixturethenaddtothebatter.Addflavoringslast.Pourintogreasedmuffinrings,using

Page394

about1tablespoonplus1teaspoonofbattertoeachring.Bakein375degreeovenuntilstrawcomesoutdean.Icewiththefollowingrichfudgeicing:
2cupssugar
2squareschocolate
2tablespoonscornstarch
1tablespoonbutter
2/3cupevaporatedmilk
1teaspoonvanilla
Cookuntilmixturethickensandformssoftballincoldwater.Beatuntilcreamyandspreadtopandsidesofcakes.Willnottakealltheicingunlessverygenerously
used.
MissRuthAldridge,Burlington,N.C.
CandiedFruitCookies
One91/2"51/2"23/4"loafpan
Willkeepformonthslikefruitcake.
3eggs,wellbeaten
1cupgranulatedsugar
11/2cupssiftedallpurposeflour
11/2teaspoonsbakingpowder
1/4teaspoonsalt
2cupschoppedpecans
1cupcoarselychoppeddates
1cuphalvedcandiedcherries
Combineeggsandsugarbeatwell.Siftdryingredientstogether.Addnutsandfruitstoflourmixture.Foldintoeggmixture.Pourinto91/2"51/2"23/4"greased
loafpanwithbottomlinedwithheavybrownpaper.Bake11/2hoursinamoderate,325degreeoven.Letcoolandsliceasneededforcookies.
Mrs.FrankM.DeFriese,Knoxville,Tenn.
AlmondOatmealCookies
Aboutthreedozen
1/2cupbutter
1cupsugar
1egg,wellbeaten
13/4cupsrolledoats
1/2cupblanchedalmonds,chopped
1/2cupraisins,chopped
11/2cupsflour
2teaspoonsbakingpowder
1/2teaspooneachofsalt,powderedcloves,andallspice
3/4teaspoonpowderedcinnamon
1/3cupmilk
Halvedalmonds
Creamthebutteraddthesugarslowlyandcream.Addthewellbeatenegg,rolledoats,choppedalmonds,andraisins.
Mixtogetherthedryingredients.Addthedryingredientsalternatelywith

Page395

themilktothebuttereggmixture.Dropbyteaspoonsonawellgreasedcookiesheet.Presshalfofanalmondintothetopofeachcookie.Bakeina350degree
ovenfor15to20minutes,oruntilbrownednicely.
Thesestorenicelyandmaybefrozeninplasticbags.
Mrs.PennGant,Danville,Va.
Napoleons
1rectanglepuffpastry,8"12"4"(seePuffPastry,p.410)
FrenchPastryCream(seerecipe)
Icingorconfectionerssugar
Prepareabakingsheetbyliningitwith3layersofbrownpaper.Preheatovento450degrees.
Rolloutthepuffpastryasdirectedinbasicrecipe.Cutthe1/4inchthickdoughintostrips11/2incheswideandthelengthofbakingsheet.Laythestripsonthepan
prickthetopsofthestripsgenerouslywithafork.Chillthedoughfor11/2hours.Bakefor8minutesat450degrees.Reduceheatto350andbakeabout9minutes.
Nowplaceacoldbakingsheetunderthehotbakingsheetandcontinuetobakeanother9minutes,oruntilpuffedandjustgoldenbrown.Coolthestripsonracks.
Whencool,cutthemwithaverysharpknifeinto3inchsections.TaketwoofthestripsandspreadFrenchPastryCreambetweenthem,sandwichfashion.Continue
untilallstripshavebeenused.Icethemwithanycakeicing,orsprinklethemwithconfectionerssugar.Allow1Napoleonperserving.
FrenchPastryCream
1/2cupsugar
4tablespoonscornstarch
1/8teaspoonsalt
2cupswholemilk
4largeeggyolks
2teaspoonsvanilla,almond,lemonororangeextract
Combinethesugar,cornstarch,salt,and1/4cupofthemilkinthetopofadoubleboiler.Mixwell.Heat11/2cupsofthemilk,andgraduallystiritintothefirst
mixturecook,stirringconstantly.Stirandcookoverboilingwateruntilthemixtureisverythick.Beattheeggyolksandblendwiththeremaining1/4cupofmilkadd
theeggstothecookedsauce.Continuecookingandstirringoverhotwateruntilthecreamisthicklikemayonnaise.Removefromheatandstirintheflavoring.Cool
thoroughlybeforespreadingontheNapoleons.Stirthecustardoccasionallytopreventtopfromcrusting.Makesabout2cups.
Mrs.NormanRiddle,Bluefield,W.Va.

Page396

15
PiesandPastry
WilliamsburgInnSouthernPecanPie
Serveseight*
ThePecanPieistheSouth'smostpopularpie,widelyvariediningredients.Iamverygratefulforthisfamousrecipe.
PieCrust
1/4teaspoonsalt
11/2cupsflour
1/2cupCrisco
1/4cupicecoldwater
AddCriscotoflourandsalt,andmixthoroughlywithafork.Addtheicewaterandblendwell.Rollandplaceinpiepan.
PecanFilling
3eggs
1lb.lightbrownsugar
1/4cupbutter,melted
Pinchsalt
1teaspoonvanilla
1cuppecans,chopped
Stireggslightly.Beatinslowlythesugarandmeltedbutter.Addsaltandvanilla.Linepieplatewithpastryandsprinkle1/2ofthepecansoverthebottom.Pour
mixtureintotheunbakedpieshell.Sprinkleremainingpecansoverthetopofthemixture.Bakein350degreeovenfor40minutes,oruntilthepieisalmostset.
Reducetheheatto225degreesandcookfor15minutes,oruntilthepieisthoroughlyset.Makesonepie.
FromWilliamsburgInn.SpecialpermissionbyJohnD.Green,VicePresident,WilliamsburgRestoration,Inc.,Williamsburg,Va.
*

Unlessotherwisenoted,allpieswillserve6to8persons.

Page397

Mrs.Moore'sChessPie
This"justaboutperfect"ChessPieappearedinthefirsteditionoftheBurlingtonEpiscopalChurch'sSouptoNutssomeyearsago,andbypopulardemandinthe
revised1947edition.
1cupbrownsugar
1/2cupwhitesugar
1teaspoonflour
2eggs,unbeaten
1/2eggshellmilk
1teaspoonvanilla
1/2cupmeltedbutter
Mixtogetherthewhiteandbrownsugarandflour.Breakthe2eggsintomixtureaddmilkandvanilla.Meltbutterandpourinlast.Bakeinslow(325degree)ovenin
uncookedpastryshell.Ifbakedaround30to35minutes,itisbetterthanifcookedfast.Whendoneitwilllookpuffedandyellowwhencooleditfallsintorichjelly
likeconsistency.[Thismixturemakesdeliciouslittletarts.Puttablespoonineachuncookedpastryshell,bakeasabove.Servewithwhippedcream.M.B.]
Mrs.S.I.Moore,Burlington,N.C.
ChocolateChessPie
Add11/2squaresofbakingchocolatetoMrs.Moore'schesspierecipe.Meltthechocolatewithbutterandaddasfinalingredient.
Mrs.MarvinUteg,SilverCity,N.C.
LemonChessPies
Substitutethe1/2eggshellofmilkinMrs.Moore'spiewithsameamountoffreshlemonjuice.Or:
UsefoureggsinsteadoftwoasusedinMrs.Moore'soriginalrecipe,andaddfourtablespoonsoflemonjuice.
Mrs.DoverMoore,Graham,N.C.
Mrs.Brooks'sChessPies
Aboutforty
EachChristmasMrs.BrooksmakesdozensofdelectablelittleChessPiesforthefamilyandherfriends.Theyarepaperthinandstackedoneintheotherlikesaucers.
Thisishercherishedfamilyrecipe.

Page398

2cupsbutter
3cupssugar
12eggyolks,wellbeaten
2teaspoonsgratednutmeg
Richpastrymadewith1/2butter,1/2lard(seebelow)
Creambutterandsugartogetheraddwellbeateneggyolksandnutmeg.Linelittlemuffinorcakeringswithpastrybakeat400degreesuntilslightlybrown,about12
minutes.(Putabout1tablespoonoffillingineachshell.Whencookedthecustardseemslikerichcake.)
Pastry
2cupsflour
1/2cupCrisco
1/2cupbutter
1/8teaspoonsalt
Coldwatertomix
Wellgreasedandflouredpiepans(heavypansifavailable)
PourflourintoamixingbowlcutintheCriscoandbutter.Addthesaltandenoughcoldwatertomakeastiffdough.Rolloutthinonaflouredboard.Linelittle
(individual)piepanswiththepastrytrimtheedgesandprickwithforkinseveralplaces.Bakeinapreheated400degreeoven.
Mrs.E.C.Brooks,Raleigh,N.C.
GlenwoodPlantationSherryPie
GertrudeMunson'sdelectablepiesareamongthefavoriteGlenwoodPlantationHousedesserts.Thefollowingarefromherpersonalfiles.
Sherry
Macaroons
2/3cupsugar
1tablespoonflour
Pinchsalt
3/4cupsherry
4eggyolks
4eggwhites,stifflybeaten
Whippedcream
Almonds
Linethebottomandsidesofapieplatewithmacaroonswhichhavebeensoakedinsherry.Inadoubleboiler,cookthesugar,flour,salt,3/4cupsherry,andegg
yolks.Removefromheat.Whenthemixturecools,foldinthestifflybeateneggwhites.Pouroverpieshell.Spreadwithwhippedcreamandgarnishwithalmonds.
Coolinrefrigeratorbeforeserving.
GlenwoodCoconutPie
Twopies
Anunusualfeatureofthispieisthatthecoconutisgratedwiththeinnerbrown"skin"lefton,givinganuttyflavorandtextureandthinkofthetimesaved!

Page399

1largecoconut,gratedwithoutremovingouterdarkrind
1cupliquid(milkfromthecoconutwithenoughwateraddedtofillcup)
3cupssugar
Crust
3cupsflour
3tablespoonslard
3tablespoonsbutter
3/4cupmilk
1teaspoonbakingpowder
Cookcoconut,liquid,andsugaroverslowfirefor30minutesmakeupthepiecrust,andline2openfacedpanswiththepastry.(Thedoughisverystiffandwhen
bakedmakesanuttycrust.)
Pourcookedcoconutmixtureintotheunbakedcrustsandbakeinmoderateoven(375degrees)untilbrown.
Mrs.EdwardP.Munson,GlenwoodPlantationHouse,Napoleonville,La.
OrtonPlantationCoconutandOrangePies
CoconutPie
Twopies
1gratedfreshcoconut
6eggs
2cupssugar
Smalllumpbutter(optional)
Pastry
Beateggswelltogetherwithsugarandbutter(ifused).Addcoconut.Pourinuncookedpieshellsandbakeuntildone,about30minutesat350degrees.
OrangePie
1cupsugar
1tablespoonbutter,melted
Juiceandgratedrindof1orange
3eggs,blendedbutnotbeaten
Pastry
Addallingredientstowellblendedeggs.Placeinuncookedpieshellandbakeat350degreesfor30minutes.
[InMrs.Sprunt'soriginalrecipetherewasnobutter,whichisanoldfashionedmethodofmakingcoconutpie.Weaddedbutterbecausesomethinkitaddsflavorto
thepie.TheOrangePieisoftenmadewithnobutter.Neitherpiehasextraflavoring.Theyneednone.M.B.]
Mrs.J.LaurenceSprunt,OrtonPlantation,Wilmington,N.C.

Page400

LemonMeringuePie
4tablespoonscornstarch
4tablespoonsflour
11/2cupssugar
2cupsboilingwater
2teaspoonsbutter
4eggyolks
2gratedlemonrinds
6tablespoonslemonjuice
4eggwhites
4to8tablespoonssugar
Mixcornstarch,flour,andsugar,andaddboilingwater,stirringconstantly.Cook10minutesslowly.Addbutter,eggyolks,rind,andjuiceoflemon.Cook2or3
minutes.Whencool,pourintobakedshell.Beateggwhitesdryandstiffaddsugartowhitesandspreadonpie.Bakeuntilmeringueisgoldenbrown,about15
minutesat350degrees.
Mrs.W.H.Crenshaw,fromTheBelmontBookofRecipes,Belmont,N.C.
OldFashionedLemonJellyPie
3eggs,slightlybeaten
1cupsugar
2tablespoonsbutter,melted
Juiceof2lemons,gratedrindof1lemon,or1cupbottledlemonjuice
Beateggsslightly,enoughtoblendyolksandwhitesaddsugar,lemonjuice,andrindaddbutterlast.Pourintounbakedpieshellandbakein350degreeovenuntil
fillingsets(about30minutes)andcrustisdelicatelybrowned.Letcoolthefillingwill''congeal"likejelly.Serveeachslicetoppedwithascoopofvanillaicecreama
deliciouspiealamode.
Mrs.JohnRichIreland,Burlington,N.C.
MaryAllison'sLemonTarts
Onedozen
1/2cupbutter
1cupsugar
Pinchsalt
3lemons,juiceofall,gratedrindof2
3eggs,beatenseparately
12unbakedtartshells
Creambutter,sugar,andsalt.Addthejuiceofthe3lemonsandgratedrindof2(gratebeforesqueezing).Addtheeggyolksandfoldinthestifflybeateneggwhites.
Pourintounbakedpastrytartshellsandbakeuntilset.(Moderate350degreeoven.)
Mrs.WilliamAllison,Statesville,N.C.

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OldFashionedLemonCakePie
Inthisonehashiscakeandpie,becauseitlookslikeatwolayeredpie.
1cupsugar
1tablespoonbutter
3tablespoonsflour
1/8teaspoonsalt
2eggyolks,beaten
Juiceandgratedrindof2lemons
11/2cupsmilk
2eggwhites,beaten
1unbaked9inchpieshell(seeRichPastry)
Creamtogetherthesugar,butter,flour,andsaltinamixingbowl.Addthebeateneggyolks,lemonjuice,andgratedrindsstirandaddthemilkblend.Foldinthe
beateneggwhites.Pourthemixtureintoanunbakedpieshell.Bakefortyminutesat325degrees,oruntilaknifeinsertedinthecentercomesoutdean.
BertLaws,Pittsburgh,Pa.
"Mayflower"DeepDishApplePie
Serveseight
Thisrecipeissaidtohave"comeoverinthecelebratedshipintheyear1620."
Richpiecrustfordeepdish,withtopcrust
1cupsugar
Tartapplestofilldish,about3cups
1/2teaspoonnutmeg
Dashcinnamon
1tablespoonlemonjuice
Handfulofchoppedcitron
1/4lb.butter
Collectandmeasureingredientspeelandsliceapplesverythin,removingcoresandseedsabout3cupsoftartapples.(Eatingapplesdonotmakeagoodpie.)Roll
outbottomcrustandlineinearthendishneatly.Spread1/2cupofthesugarevenlyoverthebottom.Arrangeslicedapplesinthedish,pilingthemashighaspossible
tomakeapierichinfilling.Sprinkleremaining1/2cupofsugarovertheapples,addingthenutmeg,adashofcinnamon,lemonjuice,andfinelychoppedcitronand
buttercutintobits.Rollouttopcrust,makingaslitinopeningtoallowsteamtoescape.Wetedgesofundercrusttogether.Pieisruinedifjuicesescape.Placeinahot
oven(400degrees)tobrownquicklycoverorturnpanoveritreducetheheatto300degreesandcookslowlyforanhour.Whenthepieisbaked,itsappleswillbe
tender,translucent,andjuicewillbelikejelly.Ashallowglassdishorearthencasserolewithacovercanbeusedifyouhaven'tanearthendish.
ThisrecipecamefromaMrs.Brown,whosegrandmotherwasfifthindescentfromWilliamBradford.
MissMiltieL.McCusker,fromSt.Anne'sParishRecipeBook,Annapolis,Md.

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CheeseCrustforDeepDishApplePie
Twonineinchcrusts
HereisagoodCheeseCrustfortheMayflowerpieoranyotherapplepie.
2cupsflour
1/2teaspoonsalt
Dashcayennepepper,optional
1/2cuplard,or1/4cuplardwith1/4cupbutter
1/4lb.gratedyellowcheese(about1cup)
7tablespoonsicewater
Vegetableoil
Eggwhite
Siftdryingredientsandcutinshorteninguntilmealy.Mixinthecheeselightly.Addthewatergradually,makingastiffdough.(Moreoralittlelesswatermaybe
added.)Rolloutonflouredboardplaceindeepdishorpiepans.Brushinsidecrustwithvegetableoil,verylightly,andtopcrustwithoiloreggwhite.Thismakes
crustcrisp,anditbrownsnicely.
Mrs.M.J.Lea,Jamestown,N.C.
KeyLimePie
"ThereoncewasalimefromKeyWest
Whowasusedtotakerustfromavest,
Thenheflavoredapie
Withmerinquesooohigh
Andadaiquirilaidhimtorest!"
4eggyolks
1/2cupsugar
1/2cuplimejuice
1/2teaspoonsalt
1tablespoongelatinsoftenedin1/2cupcoldwater
2tablespoonsAngosturabitters
1limerind,gratedfine
4eggwhites,stifflybeatenwith1/2cupsugar
Whippedcream
Beateggyolks.Add1/2ofthesugar,andthelimejuiceandsalt.Cookindoubleboileruntilcustardcoatsspoon.Removefromfireandaddgelatinwhichhasbeen
soakedin1/2cupcoldwater.Addbittersandrind.Mixwelluntilmixturebeginstothicken.Foldinbeateneggwhitestowhichtheremaining1/2cupsugarhasbeen
added.Pourintobakedpiecrust.Spreadwithwhippedcreamjustbeforeserving.
FromTheKeyWestCookBook,KeyWest,Fla.
FreshPeachPie
8largepeaches,stewed(enoughpeachestomake3cupsstewed)
1/4cupcannedpeachjuice,orwater
3/4cupsugar(ortotaste)

Page403

1teaspoonvanilla
2tablespoonscornstarchdissolvedin1/4cupwater
1baked9inchpieshell(seePastry,p.412)
Whippedcream,sweetenedandflavoredtotaste
Peelandcutupthepeachesplaceinasaucepanaddthepeachjuiceandsugar.Simmeruntilthepeachesaretransparent.Stirinthevanillaandcornstarchmixture.
Cookuntilpeachesarethickened.Cool.PourintoabakedpieshellChillthepie.Servewhippedcreamoverthepie.
FromthelateFrankBryantcontributedbyMissMarthaS.Bailey,NewYork,N.Y.
CantaloupePie
1bakedpiecrust
1mediumsizecantaloupe(ripe)
3/4cupsugar(moreifnecessary)
1/8teaspoonsalt
2eggyolks,wellbeaten
2tablespoonscornstarch,dissolvedin1/4cupwater
11/2teaspoonsvanillaextract
2eggwhites,beatenstiff
2tablespoonssugar
Pinchcreamoftartar
1teaspoongratedorangerind
Scoopoutthepulpofthecantaloupeputintothetopofadoubleboilerandcookoverboilingwateruntilpulpissoftstirandmashpulpasitcooks.Removefrom
heatandaddthesugar,usingmoreifthecantaloupeisnotsweet.Addthesalt,eggyolks,andthecornstarchmixture.Returntoheatandcookoverboilingwateruntil
custardisthick.Stirinthevanilla.Pourintothebakedpiecrust.Topwithameringuemadebybeatingtheeggwhitesstiffandgraduallybeatinginthesugarandcream
oftartar.Foldintheorangerind.Spreadthemeringueoverthepieandbakeinapreheated350degreeovenuntillightlybrowned.Servecold.
Mrs.C.E.W.Davis,Topeka,Kansas,fromHowWeCookinElPaso,ElPaso,Tex.
RumBittersweetPie
Thisisatwolayerpieofchocolateandrumflavoredlayers.
16gingersnaps,rolledfine
5tablespoonsbutter,melted
1cupsugar
11/4tablespoonscornstarch
4eggyolks,wellbeaten
2cupsmilk,scalded
11/21oz.squaresunsweetenedchocolate,melted
1teaspoonvanilla
1tablespoonunflavoredgelatin
1/4cupcoldwater
4eggwhites

Page404

1/4teaspooncreamoftartar
2tablespoonsrum
1cupheavycream,whipped
2tablespoonssugar
Gratedbitterchocolate,optional
Rollthegingersnapstofinecrumbsmeltthebutter.Linea9inchpiepanwiththemixtureandbakeat350degreesfor10minutes.Cool.
Mix1/2cupofsugarwiththecornstarchbeatintotheeggyolks.Graduallyaddthemilk,stirringconstantly.Pourmixtureintotopofadoubleboilerandcookover
boilingwaterfor20minutes,stirringconstantly.To1cupofthiscustard,addthechocolateandvanillacoolandpourintothepiecrustandchill.
Soakthegelatininwaterstiritintotheremaininghotcustardcool.Sprinkletheeggwhiteswiththecreamoftartarbeatuntilstiff.Graduallyaddtheremaining1/2
cupofsugarandbeatwell.Justbeforethegelatincustardmixturesets,foldinthebeateneggmixtureandrum.Spreaditcarefullyoverthechilledchocolatelayerin
piepan.Chillthepieuntilset.
Topwithwhippedcreamtowhich2tablespoonsofsugarhavebeenadded.Sprinklewithgratedbitterchocolate,ifdesired.
Mrs.AlexW.Terrell,TheJuniorLeagueofDallasCookBook,Dallas,Tex.
ChocolateCreamPie
(SimilartoJohnMarshallCreamPie)
TherecipeforthefamousJohnMarshallCreamPieisacloselyguardedsecretofthechefoftheJohnMarshallHotel.Thisrecipe,givenmebythemanager,issimilar
alusciouscongealedcreampiewithbitterchocolategratedontop.
1tablespoonunflavoredgelatin
1/4cupcoldwater
3slightlybeateneggyolks
1/2cupsugar
1/4tablespoonsalt
1cupmilk,scalded
1teaspoonvanilla
3stifflybeateneggwhites
1cupheavycream,whipped
Shreddedbitterchocolate
1bakedpieshell
Softengelatininwater.Combineeggyolks,sugar,andsaltslowlyaddmilk.Cookindoubleboileruntilmixturecoatsaspoon.Addsoftenedgelatinstiruntil
dissolved.Cooladdvanilla,andfoldineggwhitesandthewhippedcream.Pourintoadeepbakedpastrypieshell(21/2to3inchesdeep)sprinkletopthicklywith
gratedbitterchocolate.Setinrefrigeratoruntilcongealed.Serveasanyotherpie.[TomakeanAlmondPieofthis,add1/2cupofshreddedblanchedalmondsto
custardmixturesprinkletopwithshreddedalmondsorchocolate.M.B.]
WilliamW.Hitchens,Manager,TheJohnMarshallHotel,Richmond,Va

Page405

CollegeInnPumpkinHolidayPie
Twopies
ThisCollegeInncreation,apiewithlayersofspicedpumpkincustardandmincemeat,combinesthetwotraditionalThanksgivingpies.
PumpkinCustard
Mixthoroughlyinthefollowingorder:

Thenadd:
4cupscustardpumpkin,canned
1teaspoonsalt
2teaspoonscinnamon
2teaspoonsallspice
3cupsmilk
MincemeatBaseFilling
Mix3/4lb.preparedmincemeatwith8ozs.choppedtartapples(about1to11/2cups).
Line29inchpiepanswithyourfavoritecrust.Buildsidesupashighaspossiblecrimparoundedges.Spread1/2ofthemincemeatfillingineachpieshell.Thenpour
pumpkincustardontop.Bakein350degreeovenforapproximately45minutes.Thisresultsina2layerpieofunusualtaste.
ErnestCoker,Owner,YeOldCollegeInn,Houston,Tex.
Mrs.FitzhughLee'sMincemeatforPies
Abouttwelvepounds
Fromanoldcookbookwhichbearsnoidentificationsastoauthor,title,ordate,isthisrecipebyMrs.FitzhughLee:
"ThewifeofGov.FitzhughLee,ofVirginia,isafamoushousekeeper,andthisishowshesaysshemakesthemincemeatforherThanksgivingPies:
2lbs.beef
2lbs.currants
2lbs.raisins
1lb.citron
2lbs.beefsuet
11/4lbs.candiedlemonpeel
4lbs.apples
2lbs.Sultanaraisins
2lbs.sugar
2nutmegs,grated

Page406

1/4oz.cloves
1/2oz.cinnamon
1/4oz.mace
1teaspoonsalt
2lemons,juiceandrind(grated)
2oranges,juiceandrind(grated)
"Simmerthemeatgentlyuntiltender,andwhenperfectlycoldchopitfine.Stonetheraisins,shredthecitron,pare,coreandchoptheapples,chopthesuetfine.Mix
thedryingredients,thenaddthejuiceandrindsoforangesandlemons.Packinastonejar,coverclose,andkeepcool.Thismincemeatwillkeepallwinter.Therule
isanoldoneandsaidtohavecomefromtheCustisfamilyinthebeginning.AccordingtoVirginiatradition,theWidowCustiswhobecameMrs.Washington,made
famousmincepies."
BookownedbyMrs.NormanRiddle,Burlington,N.C.
Mrs.Holder'sAngelStrawberryPie
4eggwhites
1cupsugar
1/4teaspoonsalt
1/2teaspoonbakingpowder
1qt.strawberries
11/2qts.whippingcream
Beateggwhitesuntilstiff,butnotdryaddsugar,bakingpowder,andsaltgradually,beatingaftereachaddition.Pileintobutteredpyrexpiepanandbakein250
degreeovenfor11/2hours.Whencool,placedrainedstrawberriesinpieshellcoverwithcreamwhichhasbeensweetenedandwhipped.Otherfillingsmightbe
coconut,lemon,orange,etc.
Mrs.RobertM.Holder,Atlanta,Ga.
GreengagePie
ThisisafamousoldpiewhichhasbeeninMrs.Boren'sfamilyforgenerations.
1unbaked(9inch)pieshell
Greengageplums(canned)tocoverbottomofpieshell
Finelychoppedpiecesofcitron
1cupbutter
1cupsugar
Yolksof8eggs,beaten
Whitesof4eggs,beaten
3dropsofbitteralmondextract
Preparethepieshellbyspreadingwithdrainedplumsandcitron.Creamthebutterandsugaraddthebeateneggyolks.Foldintheeggwhites.Addthebitteralmond
extract.Pourthesugareggmixtureoverthegreengagesandcitron.Bakeinapreheated350degreeovenuntilthecustardisset,around30to35minutes.Serve
cold.
Mrs.MollieM.Boren,Greensboro,N.C.

Page407

Mother'sSweet'TaterCustardPiewithPecanTopping
1cupboiledricedsweetpotatoes
1cupsugar
2eggs,beaten
2tablespoonsmilk
1tablespoonsiftedflour
Dashofsalt
1/4teaspoongroundnutmeg,ormoreifdesired
1unbakedpieshell
1/2cuplightbrownsugar
1/2cupmeltedbutter
1cupbrokenpecanmeats
Mixthericedsweetpotatoes,sugar,andeggsaddthemilk,flour,salt,andnutmegblend.Pourintopieshell.Bakeina325degreeovenuntilthecustardisset
(about45to50minutes).Whenpiehasbakedabout25minutes,sprinklethetopwithamixturemadeofthebrownsugar,butter,andpecanscontinuebaking.This
makesarichtopping.
Thebasicrecipeforthisisanold"Chesspie"familyrecipe.TomaketheChesspie,leaveoutthesweetpotatoes,thebrownsugar,andmeltedbuttertopping.The
nutsmaybeaddedifdesired.Bake35minutes.
Mrs.John0.Farish,Franklinton,N.C.
StrawberryCheeseTarts
Aboutthirty
1cupgratedcheese
1stickbutter,softened
2cupsflour
1/8teaspoonsalt
1/8teaspooncayennepepper
Strawberrypreserves
Mixallingredientsexceptpreserves(noliquidisused).Rollandcutintosquaresabout2inchessquare.Placeincenterofeachsquare1teaspoonofstrawberry
preservesorjamandfoldoveratcorners.Bakeat375degreesuntilslightlybrownontop.Thesearedelightfulteaaccessoriesormaybefilledwithanchovies,caviar,
tunafish,meatpaste,andservedasappetizers.
Mrs.W.ClaryHolt,fromSouptoNuts,Burlington,N.C.
MuerbeTeig
(FruitPieCrust)
MuerbeTeigisaGermantypepiecrustwhichmakesaflakyandcrustypie.ItisverypopularinWestVirginiaandothersectionsoftheSouth.Thiscrustis
particularlyadaptedtofruitpiesasitdoesnotabsorbmoisture.

Page408

TheCrust
1/4cupbutter
1tablespoonsugar
1eggyolk
Salt
1cupflour
Creambutterandsugaraddeggyolk,alittlesaltandflour.Patandpressthedough1/4inchintogreasedpan.Placeinrefrigeratorovernight.Thenfillwithany
desiredfruitmixtureandbake.
AppleFruitMixture
4or5apples,peeled,coredandsliced
Sugar
Cinnamon
1eggyolk
3tablespoonscream
Layapplesinrowsontopofthedoughandsprinklegenerouslywithsugarandcinnamon.Beattheeggyolkandaddtoitthecreamdripmixturearoundapples.Bake
20or30minutesinhotoven,oruntilcrustiswellbakedandapplesaresoft.
VARIATIONS:
Strawberries:1qt.,2eggs,1cupsugar
Blueberries:1qt.,2eggs,3tablespoonscream,1/2cupsugar
Plums:1qt.,3eggs,11/2cupssugar
Cherries:Largecan,unsweetened,2eggs,1cupsugar
Peaches:1qt.,pared,sliced,1eggyolk,1cupsugar
Mrs.WernerYunker,fromWhat'sDatCookin'?,PointPleasant,W.Va.
Mrs.Hardy'sTexasPuddingPie
(CustardPie)
Twopies
Thisisaveryoldrecipeforpies.
5eggs
3cupssugar
11/2tablespoonsflour
1cupbutter
1cupsweetmilk
2tablespoonslemonextract
Beateggstogetheruntillightaddsugar,flour,butter,sweetmilk,andlemonextract.

Page409

Bakeonrichpastryin2pieplatesinmoderateoven(350degrees),untilcustardisset,about35minutes.
Mrs.C.H.Hardy,Blackstone,Va.
SourCreamPie
ThisoldfashionedSouthernpiehasbeenintheMcCuefamilyforgenerations.ItwasoriginatedinthemountainsofVirginiaasaharvesttimedessert.
1unbakedpieshell
1cupcommercialsourcream
1egg
1/2tablespoonvinegar
1/2tablespoongroundnutmeg
1/2teaspoonsalt
1tablespoonbutter
3/4cupraisins
Preparethepieshell.Inamixingbowl,mixremainingingredients.Pourintotheunbakedpieshell.Bakeinapreheated425degreeovenfor35minutes.
Mrs.AlbertMcCue,Christchurch,Va.
CottageCheesePie
PhillipsRussellsaysemphaticallythatthisisnothisrecipe.Heclippeditandsentittomeforthisbook.Strangeasitsounds,ithasadeliciousflavorsimilartocheese
cake.
1unbakedpieshell
3eggs
1/2cupsugar
1teaspoongratedlemonrind
1/8teaspoonsalt
1/2cuplightcream
2cupscottagecheese,mashedwithfork
2tablespoonsflour
1tablespoonlemonjuice
Beateggslightlyaddsugargraduallyandbeatwell.Pourinrestofingredientsandmixthoroughly.Pourtheaboveintoanunbakedpiecrust.
Combine2tablespoonssugarwith1/2teaspoongroundcinnamonandpouroverthepiemixture.Bake40minutesin350degreeoven.
ContributedbyPhillipsRussell,ChapelHill,N.C.
"AuntHattie's"ButtermilkCustardPie
Twopies
"AuntHattie"ThomaslinwasanativeofArchdale,NorthCarolina.Shemadethisoldfashionedcustardyearsago,passingtherecipealongtolatergenerations.The
pietastesverymuchlikecoconutcustardpie.

Page410

1/2cupbutter,scant
11/2cupssugar
3eggyolks
4tablespoonsflour
2cupsbuttermilk
Vanilla,optional
3eggwhites,wellbeaten
2unbakedpastryshells
Creambutter,sugar,andeggyolkswell.Addflourbeat.Addbuttermilkandstirwell.Addwellbeateneggwhitesstirenoughtomix.Bakeinunbakedpastryshells
at350degreesfor35minutes,oruntilset.
ContributedbyMrs.DavidMiltonPetty,Bethlehem,Pa.
PastryforTwoPieCrusts
11/2cupsflour
1/2teaspoonbakingpowder
1teaspoonsalt
1/3cuplard
1/4cupcoldwater
Siftdryingredientstogethercutlardintodrymixtureaddwaterandhandlelightlyaspossible.Rollthin.Makes29inchcrusts.
Mrs.T.CurryDedman,Sr.,BeaumontInn,Harrodsburg,Ky.
PuffPastry
PuffPastry(PuffPaste)isusedformakingpattyshells,pastryhornsforcreamfillings,croissants,manydessertpieshells,etc.Itistedioustomake,butworththe
effort.
3sticksofbutter(3/4lb.)
3cupssiftedallpurposeflour,extraflour
3/4teaspoonsalt
2teaspoonslemonjuice
2/3cupicewater
Cuteachstickofbutterintothreelengthwisesections.Flourasquareofwaxedpaperlightlylaythebutterstripsontheflour.Wrapandrefrigerate.
Mixthe3cupsofflourandsalttogetherinamixingbowl.Combinethelemonjuiceandwaterandstirintotheflour,usingacircularmotion.Mixthedoughwell,and
kneadituntilitbecomessmoothandsatiny.Coverthedough,andletitrestforabout25minutes.Rolloutthedoughonawellflouredboardtoabout1/4inchthick,
makingarectangleabout8''12".Ononehalfofthedoughplacechilledbutterstripssidebysidetowithin1/2inchoftheedges.Foldtheotherhalfofthedough
overthebutter.Sealtheedgeswithfingertips.Wrapinwaxedpaperandchill.
Bringthedoughoutofrefrigeratorandlayitonflouredboard.Quicklyroll

Page411

outthedoughagaintoan8"12"rectangle,1/4inchthick.Foldbothendsofthedoughtothecenteroftherectangle,makingsureedgesandcornersareeven.Now
foldthedoughoverinhalftomakeit4layersthick.Againwrapinwaxedpaperandrefrigerate.Repeatthesameprocessofrollingto8"12"rectangle,chillingfor
30minutesbetweeneachrolling.Thelastpartoftheprocessshouldendwithafolded4layersectionofdough.Wrapandchillitforatleast3hours.
Finishthedoughbyusingitaccordingtodirectionsgiveninindividualrecipes.Thispastrykeepsrefrigeratedfordaysandmaybefrozen.
NuttyPieCrust
Onecrust
Usethisforanypiefilling.
1cupflour
1/2teaspoonsalt
1/2cupnuts(pecans,walnuts,almonds,etc.),crushedfine
1/3cupvegetableshortening
Icewater
Sifttogethertheflourandsaltmixinnuts.Cutintheshorteningandaddjustenoughicewatertomoistendough.Rolloutonaflouredboard.Fitintoa9inchpiepan.
Mrs.RaleighAllsbrook,NorthBergen,N.J.
ToMakeYourOwnPieCrustMix
TenNineInchCrusts
5lbs.flour
2tablespoonssalt
11/2lbs.shortening
Puttheflourintoalargemixingbowl.Stirinthesalt.Cutintheshorteningwithknivesuntilacrumblymixtureismade.Storeinacannisterandkeepinacoolplaceor
refrigerator.Whenreadytouse,takeout2cupsofmixandstirin4tablespoonsoficewatertomakeonepiecrust.Rolloutonflouredboard.
BettyAlbertson,fromTreasuredRecipes,byTheHelenFreemanGuild,MilesMemorialMethodistChurch,Norfolk,Va.

Page412

RichPiePastry
Threenineinchshells
21/4cupsflour
1teaspoonsalt
1cupshortening
3tablespoonsicewater
3tablespoonslemonjuice
Mixflour,salt,andshorteningblenduntilitresemblescoarsecornmeal.Sprinklewaterandlemonjuiceover,using1tablespoonatatimemix.Rollintoaballand
wrapinwaxedpaper.Refrigerateuntilreadytouse.Rolloutonflouredboard.
BertLaws,Pittsburgh,Pa.
CreamCheesePieCrust
Threenineinchcrusts
71/2ozs.creamcheese(21/2smallpackages)
1/2cupvegetableshortening
1/2teaspoonsalt
2cupsplainflour
1teaspoonsugar
Allowthecreamcheeseandshorteningtosoftenmixthemtogetherwithaforkuntilfluffy.Blendinthesalt,flour,andsugar,usingafork.Whenmixtureisthoroughly
blended,rollitintoaballandrefrigerateitfor3to4hours.Pinchoffdesiredportionandrolloutonaflouredboard.Keepremainingdoughinrefrigeratoruntilready
foruse.
Thiscrustisespeciallygoodforfruitpies,suchasstrawberry,apple,peach,etc.Itshouldbebakedandthenfilledwithcookedfilling.Bakeat350degreesfor20
minutes,oruntilcrustyandbrowned.

Page413

16
PicklesandPreserves
WatermelonRindPickle
Sixquarts
ThisisanoldVirginiarecipe,withgingerflavor.
Withasharpknifecutthethickrindofamelonintosquares1to2inchesthick.Removeoutsidegreenskin,leavingpiecesasthickaspossible.Cutoutripeinside
meat.Coverrindwithhotwaterandboiluntileasilypiercedwithastraw.Rindmustbefirm,notsoft.Drain.Boilsyrupofsugar,vinegar,andspicesuntilitthickens
addrindandletitboilonce.Leaveallinsaucepan3daysthenpouroffsyrupboiloncepourbackoverrindandletstand3days.Sealatendofthreedaysinjars.A
thickrindisnecessary.
Syrupfor10PoundsofRind
10lbs.sugar
1/2pt.vinegartoeverylb.rind(21/2qts.for10lbs.)
2ozs.gingerroot,broken
2ozs.stickcinnamon
1oz.wholecloves
MakethispickleinmelonseasonkeepuntilChristmasthenitisreadytoeat.
Mrs.R.C.Harrison,Savannah,Ga.
MammyJane'sFavoriteWatermelonRindPickle
Sevenpints
7lbs.watermelonrind
Water
111.5grambottleLily'sslakedlime
9cupssugar
3cupsvinegar
32inchstickscinnamon,brokenintosmallsections
1tablespoonwholecloves
1teaspoonwholeallspice
1teaspoonyellowmustardseed
Cutthegreenpeeloffrind,andtrimoffanyredmeatfromtheinsideofwatermelonrind.Cutintosquaresoranydesiredshape(notlargerthan2

Page414

inchessquare,ifsquaresaremade)placeinanagateorporcelainvesselcoverwithwater.Stirinthebottleoflimewithyourhand,andkeepstirringuntillime
dissolves.Weightdowntherindwithaheavyplatter.Letstandovernight.Drainoffthewaterandletstand1hourinicewater.Dumpicecubesinwatertokeepit
cold.Drainthoroughlytoremovealllime.
Makeasyrupofthesugarandvinegar.Tiethespicesinasmallgarni(bag)anddropintothesyrup.Bringsyruptoaboilinalargeagatevessel(dishpan)dropinthe
rindandcookitoverlowheatuntiltherindistransparentandtenderwhenstuckwithatoothpick.Packinsterilizedjarspourthehotsyrupovertherindseal.Chill
beforeserving.
MissSadieE.Steele,fromSouptoNuts,Burlington,N.C.
ArtichokePickle
Fivequarts
Onceyouhavetriedthismarvelousmustardartichokepickle,youwillkeepajaronyourshelf.Itisespeciallygoodwithroastbeef.
1gal.artichokes(Jerusalem)
1doz.greenandredpeppers
1hotpepper
1doz.largeonions
2cupssalt
Vinegar
Coldwater
Vinegartocover
1largeboxdrymustard(2oz.)
2lbs.sugar
1oz.turmeric
1oz.celeryseed
1/2oz.whitemustardseed
Scrubandwashartichokes.Chopartichokes,peppers,andonionsfine.Sprinkleoverwiththesalt.Letstand12hourssqueeze.Coveroverwith1/2partvinegarand
1/2partcoldwater.Letstand24hours.Draindiscardliquid.
Makeasauceofvinegar(tocovermixture)inwhichyoudissolvethemustard,sugar,turmeric,celeryseed,andwhitemustardseed.Pourthisovervegetablesand
packinjarsseal.[Idissolvesugarandotherdryingredientsforthissaucebyheatingslightly,addthespices,andletcool,thenpourover.Thesugarwilldissolvein
coolvinegarifstirredlongenough.M.B.]
Mrs.KateT.Friedheim,RockHill,S.C.
DillOnionPickle
Onepint
1pt.Spanishonionrings(peelonions,slicethin,separateintorings)
1/2cupsugar
1/2teaspoondillseed
2teaspoonssalt
1/2cupwhitevinegar
1/4cupwater

Page415

Filla1pintjarwithringsofSpanishonion.Combinetheremainingingredientsinasmallsaucepanheattoboilingandpourovertheonionrings.Besurethejaris
filledwithsyrup.Sealjar.Thesearereadyforuseintwodays.Chillbeforeserving.
Mrs.DavidLea,Memphis,Tenn.
DillPicklesGarlic
Twogallons
81qt.jarsor21gal.jars
6clovesgarlicperqt.jar
1twigdillperqt.jar
1teaspoonmixedpicklingspiceperqt.jar
Whole,firm,smalltomediumcucumbers
1gal.water
1cupsalt
1cupvinegar
Fillscrubbedjarswithspicesandcucumbers.Bringthewater,salt,andvinegartoaboil.Pourboilinghotbrineovercucumbersinjars.Seal,whilehot,withself
sealinglids.Letstand4or5daystopickleforhalfsourflavor,andaweekormoreforverysour.
HannahB.Berg,Chattanooga,Tenn.,fromWhat'sCookin'inBirmingham?,Birmingham,Ala.
BreadandButterPickles
Threequarts
Sixqts.cucumbers,washedandsliced(leavepeelon)1qt.slicedonions,optional4sweetgreenpeppers.Pourovertheabove9cupsofwaterand1cupsalt.Let
stand3hours,drain.Combine:
3pts.vinegar
3lbs.whitesugar
1tablespoonturmeric
1teaspoonwhitemustardseed
1teaspoonceleryseed
Heattoboiling.Addvegetables.Bringtoboilingpointagainbutdonotboil.Sealinsterilizedjars.Chillbeforeserving.Thesearecalledbreadandbutterpickles
becausetheyaredeliciouswhenservedwithjustbreadandbutter.IliketoservethemonroundslicesofbutteredbreadataCocaColaparty.
ConstanceSpaldingAnderson,fromTheCottonBlossomCookBook,Atlanta,Ga.

Page416

GrandmaBills'sGoldDustPickles
Eightquarts
Thisrecipeiswellover100yearsold.Itoriginatedwiththecontributor'sgreatgrandmother,whosehusband,JohnHouston,wentfromNorthCarolinatoTennessee
about1823.
1/2pk.greentomatoes
1largeheadcabbage
15largeonions
2doz.smallonions
25cucumbers
Salt(11/2to2cups)
Equalpartsvinegarandwater
2cupsgratedhorseradish
1cupwhitemustardseed
1oz.celeryseed
1/2cupgroundcinnamon
1/2cupgroundturmeric
Syrup:
1/2gal.vinegar,boiledwith
21/2lbs.brownsugar
1lb.preparedmustard
1cupsaladoil
Cutthetomatoes,cabbage,onions,andcucumbersintosmallpiecessprinklegenerouslywithsaltmixwellallowtostandovernightinthesalt.Inthemorningdrain
offthebrine.Putthevegetablesinalargeenameledvesselandpouroverequalpartsofwaterandvinegartocover.Letsetincoolplacefor2daysdrainoffthe
liquiddiscardtheliquid.Mixinthehorseradishandspices.Boiltogetherthevinegarandbrownsugar.Pourthehotsyrupoverthevegetables.Repeatthisprocedure
for3days(eachdaydrainoffthesyrupreheatitandpourithotoverthevegetablesfor3days).Onthethirdday,stirinthemustardandsaladoil.Packthepicklein
hotsterilizedjarsseal.
Mrs.JohnChester,Memphis,Tenn.
PickledOkra
Fivepints
2lbs.tenderyoungokrapods
51pt.screwtopjars
Washtheokra,leavingshortstemon.Packokraintothe5jars.Addtoeachjarthefollowing:
1teaspoondillseed
1/2teaspoonalum
1peeledclovegarlic
1smallpodhotgreenpepper
Placethejarsinalargevesselofwaterandheatthewaterjusttoboilingpoint.

Page417

Makethefollowingsyrup,andpouritovertheokraandseasoningswhilethejarsareinthehotwater.Sealjars.Theseshouldstandfrom6to8weeksbefore
serving.Chillbeforeserving.
SyrupforOkra
3cupswhitevinegar
1cupwater
6teaspoonssalt
Bringvinegar,water,andsalttoboilpourhotovertheokra.Besurejarsarefilledwithvinegarsyrup.Ifthisisnotenough,makeadditionalsyrupusingsame
proportions.
Mrs.Ingle'sFourteenDayPickle
Twogallons
ThisfascinatingoldfashionedSouthernsweetpicklegivesthepickleraninterestingtwoweeks.
Firstday:place2gallonscucumbersinastoneorenamelvesselcoverwithboilingwateradd3cupssalt.
Secondday:pouroffsaltwaterput3/4cuppowderedalumovercucumbersandcoveragainwithboilingwater.
Thirdday:pouroffalumwatercovercucumberswithplainboilingwater.
Fourthday:draincucumbers.Boiltogether1gallonvinegarand1boxofpicklingspicesfor20minutes.Pouroverthecucumbersandletstand9days,countingfrom
thedayaftervinegarispouredover.(Duringthistimethepicklermayjust"peep"eachdayatpickles.)
Fourteenthday:takecucumbersoutofvinegarsliceinrounds(about1/4to1/2inch)andpackintoglassjarsalternatingalayerofpickleswithanequallayerof
sugar,untiljarisfilled.Keepaddingsugaruntilliquid(madebythesugarandjuicesseepingfromcucumbers)completelycoverspickle.Puttopsonjars,butjarsare
notnecessarilysealed.
Mrs.RalphIngle,AlamanceCounty,N.C.
CinnamonBudPickles
Aboutsixpints
ThisrecipewascarriedfromtheSouthtoOhio,andnowithascomebacktous.
Select25to30,threetofourinchlongcucumbers.Soakwholefortwo

Page418

weeksinwatercontainingenoughsalttofloatanegg.Removecucumbersandwashsliceinto1/2inchrings.Returntocrock.Soakovernightinasolutionofalum
water,usingalumpofalumthesizeofawalnuttoeachgallonofwater.Drainandwashpicklesagain.Returnthemtocrock.
Makeasyrupoftwoquartsofsugartoonequartofvinegar.Add2sticksofcinnamonandonetablespoonwholecloves.Heattoboilingandpouroverpickleslices,
beingsurethesyrupcompletelycoversthepickles.Letstandovernight.Nextdaypouroffsyrupandreheattoboilingpouragainoverpickles.Repeatthisprocessfor
fourdays.Onfifthdaypackpicklesinhotsterilizedjars.Heatsyruptoboilingpointfilljarswithsyrupandsealimmediately.
Mrs.JamesGigante,Worthington,Ohio
HollyHillPickles
Twogallons
Thesedeliciouspicklescallforsmall"picklingsize"cucumbersinbrine.Ourcontributoraddsthatthe"spoonfuls"are"rounded,''not"level."
Takesmallormediumcucumbersoutofbrineandfilla2gallonjaraboutfourfifthsfull.Sprinkleoverthem
2tablespoonssaladoil(olive)
2tablespoonswhitemustardseed
2tablespoonsblackmustardseed
2tablespoonswholeblackpepper
2tablespoonsceleryseed
1tablespoonallspice
1/2tablespooncloves
1crackedupnutmeg
2podsredpepper
1cuphorseradish
Boil5lbs.sugarin3qts.vinegarandpourscaldinghotovertheabove.Coverclosely.Willbereadytouseinonemonth.
Mrs.JamesN.Williamson,Jr.,Orlando,Fla.
CucumberOnionRelish
Aboutoneandonehalfquarts
18mediumcucumbers
6mediumonions
1cupsalt
2cupscidervinegar
1/2cupsugar
1/2cupwater
2tablespoonsmustardseed
1tablespoonceleryseed
3hotredpeppers,minced
4bayleaves
Peelcucumbersandonionsandsliceverythin.Addsaltandletstandinacoveredcrockovernight.Drainandpressdry.
Combinetheremainingingredientsandbringtoaboil.Boilfor3minutes.

Page419

Addcucumbersandonionsandletcometoboilagain.Cookfor2minutes.Pourintosterilizedjarsandsealatonce.
Mrs.WilliamJ.Lang,fromTheJuniorLeagueofDallasCookBook,Dallas,Tex.
Mrs.Farley'sChiliSauce
Abouttwoquarts
Anunusuallygoodthickchili.
18ripetomatoes,ground,orchoppedfine
3largeonions,ground
4largegreenbellpeppers,ground
1largeredsweetpepper,ground
1podredpepper,ground
Dashcayennepepper
1/2smallclovegarlic,ground
2cupssugar
3teaspoonsceleryseed
3teaspoonswhitemustardseed
1/2teaspoonmixedgroundspices
1tablespoonWorcestershiresauce
3to4tablespoonssalt,accordingtotaste
1/2teaspoonwhitepepper
11/2pts.goodvinegar
Grindvegetablesorchopfineinwoodenchoppingbowl.Mixwithotheringredientsbringtoslowboilandletsimmeruntilvegetablesareastenderasmushandjuice
hasbecomethick.Coverforfirsthourofsimmeringtotenderizethevegetables.Bottle.
Mrs.CharlesPrenticeFarley,Norfolk,Va.
DeliciousPepperRelish
Aboutsixpints
12greenpeppers
12redpeppers
12mild,mediumsizedonions
1hotpepper
Grindtheabovepouroverallboilingwaterletstand10minutes.Drainandbringtoaboilin:
6cupsvinegar
21/2tablespoonssalt
4cupssugar
Simmergentlyabout10minutes.Sealinsterilizedjars.
Mrs.W.E.Diehl,EurekaSprings,Ark.
AppleTomatoChutney
Abouteightpints
13largeapples
13largeripetomatoes
1/4lb.mustardseed
3pts.vinegar

Page420

1lb.brownsugar
1/4lb.salt(scant)
1/2lb.onions,mincedfine
1/2redpepper,choppedfine
1/2lb.raisins,chopped
1oz.turmeric
2ozs.ginger
2ozs.groundmustard
Boilapples,tomatoes,mustardseed,andvinegartogetheruntilcooked.Putthroughcolander.Addotheringredientsandboil2hoursormore.Putinto1pt.(or
smaller)jars.
Mrs.JamesC.Cresap,fromSt.Anne'sParishRecipeBook,Annapolis,Md.
PearChutney
Abouttenpints
Thisisadelightfulformofrelishorchutney.
4to5largeonions,ground
1doz.greenpeppers
3hotredpeppers
1/2cupsalt
Coldwater
2tablespoonsturmeric,powdered
2teaspoonsceleryseed
2teaspoonswhitemustardseed
8wholeallspice
6wholecloves
31/2cupssugar
2qts.whiteorgoodcidervinegar
1/2pk.pears,ground,notpeeled
Grindonionsandpepperstogethermixwellwiththesalt.Putintoalargeclothbagandletdrainfor12hours.Thenpourincoldwaterovermixtureandsqueezeout
asmuchliquidaspossible.Makeabouquetofthespicesbytyinginacloth.Mixsugarandvinegarandputontoboilwiththespicebouquet.Whenitcomestoaboil,
putingroundpear,onions,andpeppersletsimmerslowlyuntiltender,from30to45minutes.Pourintosterilized1pt.jarsandsealeitherwithtoporparaffin.
Mrs.GuntherReid,Chattanooga,Tenn.
MangoRelish
(PepperRelish)
Aboutthreepints
ThisisathickdifferentrelishfromtheusualPepperRelish.Mixitwithmayonnaiseforsandwiches.
4largeonions,peeled,ground
12peppers,redandgreen(belltypepeppers),washed,seeded
1cupsugar
1cupvinegar
2tablespoonsflour
2tablespoonsbutter
2tablespoonspreparedmustard
1tablespoonsalt

Page421

Grindtheonionsandpeppers,usingamediumblade.Inalargeenamelvessel,combinetheonionsandpepperswithremainingingredients.Bringtoaboilandcook
slowlyuntilmixturethickens.Sealinsterilizedjars.Mixwithmayonnaisetouseasarelishorforsandwichspread.
Mrs.L.D.Martin,ElonCollege,N.C.
OldSouthernBrandiedPeaches
Twoquarts
1lb.freshwholepeaches
3/4lb.sugar(sameamountofwaterassugar,cupforcup)
Brandy
Soda
Put1/4lb.sodatoapailofwaterboil.Whenboilingthrowin2or3peachesatatime,andletthemremainforabout5minutesthenthrowthemintocoldwaterfora
minuteandrubthefurzeandskinoffwithatowel,afterwhichthrowthemintoanotherpailofcoldwateruntilallpeacheshavebeenprepared.Makeasyrupwhilethe
peachesarepreparingusing3/4lb.ofsugartoeachoffruitwith1cupofwaterforeachcupofsugar.Whensyrupboils,addpeachesandboiluntiltheymaybeeasily
piercedwithafork.Packintojars,fillingwithhalfsyrupfrompeachesandhalfbrandy.
FromExcellentReceipts,Aiken,S.C.,1874,1929.
SweetPeachPickle
Sevenpints
7lbs.peaches,peeled
Cloves
31/2lbs.brownsugar
3cupsvinegar
1teaspoonsalt
2tablespoonseachofwholeallspice,cloves
22inchstickscinnamon
Peelthepeaches.Stick2wholeclovesineachpeach.Combinethesugar,vinegar,salt,andspicesinalargekettle.Bringtoaboil.Putinadozenpeachesatatime
andcookslowlyuntiltheyaretenderenoughtobepiercedwithastraw.Removethecookedpeachesandpackintosterilizedjars.Continueuntilallpeacheshave
beencooked.Boilthesyrupovermoderateheatuntilsyrupthickens,about15minutes.Pourthehotsyrupoverpeachesandseal.
VestaBlair,fromKatch'sKitchen,WestPalmBeach,Fla.

Page422

SweetPickledFigs
Aboutsixpints
"AstoldbymysisterDaisy.Goodforgenerations!"
7lbs.ripefirmfigs
5lbs.sugar
1cupwater
1pt.goodsourvinegar
1/3cupwholecloves
1stickcinnamon
"Washfigs.Putspices,sugar,water,andvinegarinpot.Letboil.Dropfigsintoboilingsyrup.Bringtorollingboil.Cutheatoff.Coverandletstandovernight.Repeat
3times.Canlasttime.Useslottedspoontoremovefromsyrup.Reducesugaronepoundforlesssweetpickle.
"Figsmustbehandledwithcare."
MyrtieKeller,fromMarylandCooking,MarylandHomeEconomicsAssoc.
SpicedVinegarforPickles
Onegallon
1gal.vinegar
1lb.sugar
2tablespoonsallspice
2tablespoonsmustardseed
2tablespoonsceleryseed
2tablespoonssalt
1tablespoonturmericpowder
1tablespoonblackpepper
1tablespoonmace
2nutmegs,grated
3onions,sliced
3tablespoonshorseradish
Bringtoboiluseoveranysweetpickle.
Mrs.HowardR.McLlean,NewOrleans,La.
BarleDuc
Twelveglasses
Afamousgooseberryandcurrantjelly.
2qts.gooseberries,putthroughgrinder
1cupwater
8cupssugar
1qt.currants,pickedoffstems
Putgooseberriesinkettlewith1cupwaterandcook1/2hour.Addsugarandcontinuecookingfor1/2hour.Addcurrantsandcookuntilsyrupjells.Ifalittleless
waterisused,itwilljellmuchfaster.
MaryL.McDaniel,Easton,Md.,fromMarylandCooking,MarylandHomeEconomicsAssoc.

Page423

AppleMintJelly
(orPlainAppleJelly)
Washandcutupdesiredamountofapples.Coverwellwithwaterandboiluntilapplesaretenderandjuiceextracted.(Donotpeel.)Pourallthroughclothstrainer
once(ortwiceforclearerjelly)andletdripuntiljuicehasdrainedoff.
Toeachcupofthejuice,add1cupofsugarandboiluntilmixturejells.Ifpectinisused,seedirectionswitheachbottle.Crushfreshmintleavesandaddtojelly5
minutesbeforetakingfromstove.Removeleavesbeforepouringjellyintosterilizedjars.Togiveaniceflavorofthemint,use1largesprigforeachcupofjelly.
TomakeatastyjellyIoftenusehalfpeachesandhalfapple.Theparingsfromfruitmakegoodjellyandmaybemadeinsmallamounts,whichisthebestwaytomake
jellyandpreserves.
Mrs.FrederickS.Cannon,Knoxville,Tenn.
JaponicaJelly
(Quince)
"Thisisaveryoldrecipeandtheproductisconsideredagreatdelicacy.CollectthequincesfromtheJaponicabushJapaneseQuinceverylateintheseason,just
beforefrost.
"Washcutupin1/4sectionsandcookwithseedsandskin,inenoughwatertocover,untilsoft.Allowtodripthrough3thicknessesofcheesecloth.Useequal
measuresofsugarandjuice.Boilrapidlyuntilitjellswhenadropiscooled.Pourintosmallglassesandcoverwithparaffin.Makesaclearamberjelly."
AnnaAllen,Baltimore,Md.,fromMarylandCooking,MarylandHomeEconomicsAssoc.
GuavaJelly
Selectripe,tartguavaswashandsliceorcutup,usingpeelandall.Placeinpreservingkettlecoverwithwater,andsimmeruntilfruitistenderandalljuicescooked
out.Strain.Totheliquidadd1cupofsugarforeachcupofjuice.Cookuntilitbeginstojell.Itisbesttoaddpectintothisaddaccordingtoamountprepared.
(Directionscomewithcommercialpectin.)Placeinjarsandseal.Delicious.
OrangeLemonMarmalade
Aboutonepint
6oranges
4lemons
Water
Sugar

Page424

Sliceorangesandlemons(withrindon)paperthin.Removeallseeds.Add3timesasmuchwaterasfruitletstand12hoursthenboilabout1hour.Setasideandlet
standanother12hoursandboilagainfor1hour.Measurefruitandliquid.Toeachcupofmixture,add1cupofsugar.Boiluntilliquidjellsandtestinsaucerwhen
jellyslidesoffitisdone.Letstandtocoolthenpourintojarsandseal.Youmayaddgrapefruittothisifdesired.Thewholeorangesmaybeusedwithoutlemon,but
thelemongivesaddedflavor.
Mrs.AngusCraft,St.Petersburg,Fla.
GoldJelly
Abouttwopints
2grapefruits
2oranges
2lemons
Water
Sugar
Shredorchopfruitfineafterhavingremovedallseedsandfiber.Measurecoverwiththreetimestheamountofwater.Letstanduntilnextdaythenboilthreeminutes
andletstanduntilnextday.Measureandaddanequalamountofsugarandboiluntilitjellies,beingcarefulnottoscorch.
Mrs.LynwoodP.Harden,Charleston,W.Va.
CarrotMarmalade
Twopints
AGovernorsIslanddelicacy,withSouthernaccent.
1qt.scraped,gratedrawcarrots
Gratedrindof2lemons
Juiceof4lemons
4cupssugar
Mixingredientsbringslowlytoboil.Reduceheat,andsimmeruntilthickandclear.Pourintohotsterilizedjarsandseal.
Mrs.IrvingHenry,NewHampshireandSt.PetersburgBeach,Fla.
RedRaspberryorDewberryJam
Washanddraintheberries.Puttheminacoarsestrainerorwirebasket.Dipthemupanddowninalargebowlofwater.Mashthemthoroughlyputtheminawide
bottomedenameloraluminumpanandbringquicklytoaboil.Rubabout1/2ofthemassatatimethroughastrainertoremoveseeds.Measurethepulpandthejuice,
taking3/4asmuchsugar.Bringthemixturetoaboilandthenallowittosimmerfor10minutes,stirringoccasionally.Pourintojellyglasses.Whencold,coverwith
paraffin.
Mrs.A.J.Sykes,fromVictualsandVitamins,Greensboro,N.C.

Page425

SouthernFigPreserves
Choosefirmripefigs,butnottoosoft.Dropthemintoasodawaterbathmadebyadding1tablespoonsodatoeachquartofwater.Letstand15minutes.Remove
rubofffuzzandsloughskin.Putintowideopenkettle.
Toeachquartoffigs,add1cupofsugar,1cupofwater,1/2slicedlemon,and1or2piecesofgingerroot.Bringslowlytoboil.Cookslowlyuntilfruitistenderand
clearbutstillholdingoriginalform.Letsyrupcookdownthick.Iffigsbecometoodonebeforesyrupisthick,removefruitpackinjarsandletsyrupcontinuecooking
untilthick.Pouroverfruitandsealatonce.
Mrs.CharlesPrenticeParley,Norfolk,Va.
MarthaWashington'sPearPreserves
"HereisadishfromMountVernonwhichbringstomindGeorgeWashington'svisittoCharlottein1791.HeenteredthecityonNorthTryonStreet,ridingin'asnow
whitecoachwithgildedsprings,withhiscrestemblazoneduponthedoor.'Fourhorsesdrewthiselegantvehicle,andhisentourageincluded,besidesthecoachman
andpostilion,hisvaletdechambre,twofootmen,fourridinghorses,andabaggagewagon."
Pears
Boilinglye
Sugar(1/2lb.toeverylb.offruit)
Water
Brandy
Thepearsshouldbeveryfresh.Washthemandputthemintoboilinglyeforoneminute.Removeandputthemintocoldwater.Next,putthemintoapreparedsyrup
ofsugarandwater,usingenoughwatertodissolvesugar.Thencookthemforfifteenminutes.Removeandputonplatestocool.Boilthesyrupdowntoonehalfthe
originalquantity.Putthesyrupandthepearsinjarsandaddsomebrandy.Sealwhilehot.
Mrs.W.FrankSample,fromOldNorthStateCookBook,Charlotte,N.C.
Mrs.Riley'sBakedPearPreserves
Thisisanovenbakedpreserve.Pineapplemaybeaddedifdesired.Weighequalpartsofslicedpearsandsugar.Placepearsinbowlcoverwith3/4ofthesugar.Let
standovernight.Nextmorning,drain,andboiljuicedownabout1/2hour.Addtothistherestofthesugarmixwell,andaddpears.Bakeintheoven(inheavy
preservingvessel)untilrightconsistency.Justabout

Page426

5minutesbeforetakingfromtheoven,add1cancrushedpineapple,ifdesired.Putinjars,seal.
Mrs.SamRiley,EurekaSprings,Ark.
PearChipswithGinger
Sixpints
Anearlyformofpreserves.
2lbs.pears
1/4lb.Cantonginger
4lbs.sugar
4lemons
Wipepearsstem,quarter,core,andpeelcutintosmallpieces.Addsugarandgingerletstandovernight.Inthemorning,addlemonscutinsmallpieces,seeds
removed.Cookslowly3hours.Pourintohotsterilizedjarscoverwithparaffin.Whencool,putonmetalcovers,labelandstore.
FromRecipesTestedandTried,byAnneYoungWhiteandNolaNanceOliver,Natchez,Miss.
MangoChips
Fourpints
8lbs.mangochips
4lbs.sugar
4lemons
1/4lb.gingerroot
Cutlemonsinsmallpiecesmixallingredientsandcookdownslowly.
FromPuertoRicanCookBook,byElizaB.K.Dooley,SanJuan,PuertoRico.
PearHoney
Grindgoodcookingpearsfinewithfoodchopper.Useequalpartspearsandsugarcookuntilthickashoneythenflavorwithvanillaorpineapple.
Mrs.LydiaJordan,fromCommunityClubCookBook,Gibsonville,N.C.
CherryPreserves1947
In1947,Mrs.McConnellmadeacherrypreservewhichpleasedhersowellthatsheaffectionatelyaddedthedatetothename.Youwillmarkthedatewhenyou
makeyourfirstjarbythisrecipe.
"Afterpittingcherries(redsourcherries)liftthemfromthejuiceandmeasurethem.Placenotmorethan4cupsinawidekettle.Add1/2asmuch

Page427

sugarascherriesandbringslowlytoaboil.Cookuntilthesyrupisthickeningand'slipping'fromthespoon,about20to25minutes,orto222degrees,ifcandyand
preservingthermometerisavailable.Pourintoglassesimmediatelyandwhencoolsealwithwaxorparaffin.
"Thejuicewhichwasdiscardedwhencherrieswerepittedmaybemadeintosyrupandusedindrinks,etc.
"Thesepreservesarerubyredthecherriestastefreshandthejuicesjell."
Mrs.D.E.McConnell,Gastonia,N.C.
Mrs.Holt'sStrawberryPreserves
Oneandonehalfpints
Thisisaperfectrecipeforstrawberrypreserves,workedoutaftermanyseasonsoftrialanderror.
4cupsfreshstrawberries
5cupssugar
3tablespoonslemonjuice,or1/4teaspooncreamoftartar
Placeinawidekettlealternatelayersofsugarandberries.Bringslowlytoaboil.Afterthewholemassisboiling,cook9minutes.Removefromheat.Addthelemon
juice,orthe1/4teaspooncreamoftartar.Letstandovernight.Thesecondday,boil9minutes.Allowtocoolandplaceinglasses.Sealwithwaxorparaffin.Cooked
thiswaythepreservesarebeautiful,andtenderjellysurroundstheplumpbrightredberries.
Mrs.DonS.Holt,Concord,N.C.
WatermelonPreserve
Oneandonehalfpints
8cupscubedwatermelon(cutinto1inchcubes)
21/2cupssugar
1/4teaspoonsalt
1/4cupcidervinegar
1slicelemon,1/4inchthick
Spicestiedinclothbag:1/2stickofcinnamon,1/2teaspoonwholecloves
111/2pt.jar(sterilizejar,keepithot)
Pourthewatermeloncubesintoacolander.Withthepalmsofhandspressoutasmuchfreeliquidaspossiblewithoutmashingthefruitoutofshape.Letdrainuntilno
freeliquidseepsfromcolander.Pourthemelonandremainingingredientsintoalargesaucepan.Bringtoaboilandboilgentlyfor1hour.Withaslottedspoon,liftout
themelonandpackitintoa11/2pintsterilizedjar.Pouroverenoughsyruptoalmostfilljarleaveonlyheadspace.Sealthejar.Chillthepreservebeforeserving.

Page428

OgeecheeLimePreserves
TheOgeecheelime,aSpanishtypeprobablyleftinthesectionofGeorgiaalongthebanksoftheOgeecheeRiver,isveryscarcenow,andconsideredagreatdelicacy
whenpreserved,tobeservedwithmeatorgame.ItisoftenfoundbytheNegroesofthatsectionandbroughtintothecitymarkets.HereisarecipebyHarrietRoss
Colquitt.
''Cutoffblossomendoflimesandsoakinalumsolution(1tablespoonalumto2gallonswater)for24hours.Takeoutofalumsolutionandboilinclearwater.Drain
andputinasyrupmadeof1cupofsugartoonecupofwater,1poundofsugarbeingallowedfor1poundoffruit.Cookslowlyuntiltransparent."
FromTheSavannahCookBook,byHarrietRossColquitt,Savannah,Ga.
WatermelonPreserves
("Sweetmeats")
Watermelonrind,peeled,cutintodesiredpieces
21/2cupssugartoeachlb.rind
Lemons,2toeach5lbs.rind
Alum
Salt
Peelandremoveallriperedpartfromrind.Cutintosmallsquaresordesiredshapes.Soak12hoursinsaltedwater,using1tablespoonsalttoeachquartofwater.
Drain.Coverwithfreshwaterandboilforabout20minutes,addingapinchofalum.Drain.Boilsugarwithwater,using1cupofsugartoeach3/4cupwateruntilthin
syrupismade.Addrindandslicedlemon,andletcookuntilrindistenderandtranslucent.Pourintosterilizedjarsandseal.
Mrs.J.W.Sloan,Vienna,Va.
PlumConserve
Aboutfourpints
EasternShorespecial.
3lbs.damsonsorplums,seeded
1lb.seededraisins
3oranges,slicedwithrind(quarterslices)
Juice2lemons
3lbs.sugar
2cupswalnutmeats
Bringtoboilslowly.Cookuntilthickandclear,stirringconstantlytopreventsticking.Pourinscaldedjellyglassessealwithmeltedparaffin.
Mrs.H.P.McKay,Onancock,Va.

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GrapeConserve
Sixpints
5lbs.Concordgrapes
4largeoranges
1lb.seedlessraisins
4lbs.sugar
Washgrapesseparatethepulpfromskins,savingtheskins.Boilpulpandrunthroughasievetoremoveseeds.Washorangespare,andremovemembrane.Run
orangesthroughfoodchopperwithraisins.Putgrapeskins,pulp,andorangeraisinmixturewithjuice,orangerind,andsugarinpreservingkettleandcookslowlyuntil
syrupforms.Cookwell,makingsuretheskinsarethoroughlycooked.Addchoppednutsifdesired,andpourintohotsterilizedglassesandseal.
Mrs.F.G.Hoddick,fromTheAlexandriaWoman'sClubCookBook,Alexandria,Va.
BeetPreserves
Threepints
FormanyyearsIhavebeentryingtofindarecipeforthesefinepreserves.Hereitis:
Peelrawbeetsandcutintothinstrips.To2lbs.ofbeets,add3lbs.ofsugar,1/2cupofwater,3lemons,slicedthin.Cookveryslowly,stirringoften.Whenpreserves
begintogetthick,add2cupschoppedpecansandgingertotaste.
Mrs.MaxA.Sarasohn,Ensley,Ala.,fromWhat'sCookin'inBirmingham?,Birmingham,Ala.
Mrs.Gant'sTomatoConserve
Twopints
2lemons,slicedthin
Watertocover
1qt.ripetomatoes,peeled
1pt.dicedtartapples
1cupshreddedpineapple
4cupssugar
Cutlemonsinthinslicescoverwithwater.Cookuntiltender.Addpeeledtomatoes,apples,pineapple,andsugar.Cookuntilthickandclear.Putintoglassesand
seal.
Mrs.RogerGant,fromSouptoNuts,Burlington,N.C.
CantaloupeConserve
Threepints
2mediumsizeripecantaloupes,peeled,cutintosmalldice
12ripepeaches,peeled,cutintosmalldice

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4oranges,peeled,seedsandpithremoved,cutintosmallchunks
Sugar
1/4teaspoonsalt
1/2cupchoppedpecans
Combinethefruitsinalargesaucepanadd1/4inchofwaterboilovermoderateheatforabouttenminutes.Measurethemixture,undrainedreturnfruittosaucepan.
Add1cupofsugarforeachcupoffruitmixture.Boilslowly,uncovered,forabout45minutestoanhour,oruntilmixtureisthickstirinthenuts.Pourwhilehotinto
sterilized1/2pintjars.
Mrs.E.F.Kennedy,Hickory,N.C.

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17
SaucesandDressings
ToMakeaRoux
"Makeabrownorwhiteroux,"appearsofteninthisandothercookbooks.Todoso,add1tablespoonofflourtoeachtablespoonoffat(usuallyinthe
paninwhichmeatorvegetablesweresauted).Tomakeabrownroux,browntheflourtoadeepbrown.Tomakeasmootherroux,sprinklesaltintothe
browningflourandfat.Whenwellbrowned,pourinliquidwater,milk,stock,orothersauce.Tomakeawhiteroux,smoothflourintounbrownedfatto
makewhitepastesprinklewithsalt,andaddliquidasforbrownroux.FromthewhiterouxcomemanycreamsaucessuchasBchamel,whichisbasically
awhitesauce.
FromthebrownrouxmostSoutherngraviesaremadeaddtomatotoflavorortomakeatomatosaucechickengravyandothersareusuallymadefrom
thisbase.
HowtoMakeWhiteSauce
(CreamSauce)
(1)ThinSauce
1tablespoonbutter
1tablespoonflour
1/4teaspoonsalt
1cupmilkorcream
(2)MediumSauce
2tablespoonsbutter
2tablespoonsflour
1/4teaspoonsalt
1cupmilkorcream
(3)ThickSauce
3tablespoonsbutter
3tablespoonsflour
1/4teaspoonsalt
1cupmilkorcream

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Meltbutterinsaucepan.Stirinflourandsaltandblendtosmoothpaste.Addcoldmilkandcookuntilitthickens,stirringconstantly.Seasonasdesired.
TinoCosta'sFrenchDressing
Onehalfcup
WhilecommissionedinKentuckytopaintportraits,TinoCostagavehisFrenchDressingrecipetoVirginiaFergersonRankin.Inpassingtherecipeontome,Mrs.
Rankinsaysthatthisistheonlyrecipeinherfileswhichshehasneverbeforepartedwith.Makeitandyouwillunderstandherreluctance.
Crush1cloveofgarlicwithwoodenpestleinawoodenbowl.Mixtogetherthefollowing:
1/2teaspoonsugar
1/2teaspoonsalt
Dashpepper
1/2teaspoondrymustard
Put1/2cubeoficeinthefollowing:
6soupspoonsoliveoil
3soupspoonswinevinegar
1teaspoonWorcestershiresauce
2teaspoonsA1sauce
2soupspoonstomatocatchup
Stirbothmixturestogetherwithiceforafewminutes.Pouroversalad.
ContributedbyMrs.HarrisW.Rankin,Paducah,Ky.
WhiteHouseDressing
(forGreenSalads)
Onequart
1cupwhitesugar
Icupwhitevinegar
1cupvegetableoil
Stirtheaboveuntilsugardissolves.
Grindtogetherthefollowing:
1greensweetpepper
1smallcanofpimiento(1/4cup)
1mediumsizedonion
Mixthefirstmixturewiththegroundsweetpepper,pimientoandonionthenstirin:
3teaspoonspreparedmustard
3teaspoonscoarsesalt
3teaspoonsWorcestershiresauce
Stirallingredientstogetherwellletstand3hoursbeforeusing.Keepsindefinitelyifkeptcool.
Mrs.T.CurryDedman,Sr.,BeaumontInn,Harrodsburg,Ky.

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YeOldCollegeInnPoppySeedDressing
Onequart
ThisandthefollowingdressingarefromfamousYeOldCollegeInn.
2/3cuphoney
1teaspoonsalt
2/3cupvinegar
6tablespoonsFrench'spreparedmustard
5tablespoonspoppyseed
21/2cupsWessonoil
Optional1mediumsizedonion,finelygrated
Mixtogetherinorderlisted.BlendinaWaringblenderorelectricmixeruntiloildisappears.Addtheonionifdesired.
OrangeSaladDressing
Serveseight
Idealforfrozenormoldedfruitsalads.
1/3stickbutter
3/4cupsugar
1teaspoonflou