AUNT CAROLINE’S DIXIELAND RECIPES
Aunt Caroline’s Dixieland
Recipes
By
EMMA and WILLIAM McKINNEY
A RARE COLLECTION OF
CHOICE SOUTHERN DISHES
Chicago
Laird & Lee, Inc.
Publishers
COPYRIGHT, 1922
BY WM. McKINNEY
Foreword
In the art of cooking the “Old Southern Mammy” has few equals and
recognizes no peers.
The following recipes have, with great patience and kindly
perseverance, been drawn from the treasured memories of Aunt Caroline
Pickett, a famous old Virginia cook, the “pinch of this” and “just
a smacker of that” so wonderfully and mysteriously combined by
the culinary masters of the Southland have been carefully and
scientifically analyzed and recorded in this volume, and after a
practical test of each recipe herein presented, the author can, with
the fullest degree of confidence, recommend the following as the most
attractive and economical combination ever presented.
The variety covers a range sufficient to fully gratify the demands
of the modest as well as the exacting tastes of the most pronounced
epicure, and have been carefully classified and alphabetically arranged
for the convenience of the housewife, and a page has been left blank
opposite each page of recipes for her own favorite dishes. It is the
author’s intention that this little book become a veritable treasure
trove of dainty, appetizing and tasty dishes.
In sweet memories of a happy childhood spent in the atmosphere of the
plantations and cabins of Virginia under the benign influence of my
Dear Old Southern Mammy, Aunt Caroline, this volume is affectionately
dedicated.
William McKinney
CONTENTS
Breads
Virginia Beaten Biscuit 1
Southern Sweet-Potato Biscuits 1
Johnny Reb Cake 1
Spoon Bread 3
Cinnamon Toast 3
Piedmont Corn Meal Mush 3
Virginia Corn Fritters 5
French Toast 5
Mammy’s Graham Muffins 5
Aunt Caroline’s Corn Bread 7
Bolted Corn Meal Bread 7
Mammy’s Light Rolls 9
Golden Toast 9
Mississippi Biscuits 11
Virginia Waffles 11
Cotton Blossom Popovers 11
Dixie Biscuit 13
Flour Muffins 13
Baltimore Egg Bread 15
Southern Pastry 15
Griddle Cakes 15
Sally Lunn 17
Jeff Davis Muffins 17
Carolina Corn Meal Rolls 19
Carolina Brown Bread 19
Salt Rising Bread 21
Beverages
Egg Nog--Maryland Style 23
Swanee Fruit Punch 23
Louisiana Coffee 23
Hot Chocolate 25
Tea Southern Style 25
Iced Tea 25
Uncle Remus Mint Julep 27
Dewberry Vinegar 27
Cakes
Devil’s Food Cake 29
Filling for Devil’s Food Cake 29
Old Dominion Cake 31
Filling for Old Dominion Cake 31
Angels’ Food Cake 31
Magnolia Sponge Cake 33
Filling for Magnolia Sponge Cake 31
Tutti Frutti Cake 33
Brides Cake 33
Ponciania Cake 35
Sally White Cake 35
Cabin Cake 37
Filling for Cabin Cake 37
Pride of Kentucky Cake 37
Gold and White Anniversary Cake 39
Filling for Anniversary Cake 39
Marguerites 39
Apple Sauce Cake 41
Betsy Ross Pound Cake 41
Marshmallow Filling 41
Martha Washington Cake 43
Filling for Martha Washington Cake 43
Pickaninny Cookies 39
Virginia Doughnuts 45
Plantation Cookies 45
Jelly Roll Cake 47
Aunt Sug’s Nut Cookies 47
Ginger Snaps 49
Mason and Dixon Cookies 49
Fruit Cake 51
Candy
U. D. C. Cocoanut Candy 53
Mexican Kisses 53
Mammy’s Peanut Candy 53
Divinity Candy 55
Almonds Creamed 55
Chocolate Caramels 55
Old Virginia Molasses Taffy 57
Cream Peppermint Drops 57
After Dinner Mints 59
Peanut Butter Fudge 59
Chocolate Fudge 61
Sea-Foam Candy 61
Meats
Fried Chicken, Virginia Style 63
Creole Veal Patties 63
Sugar Cured Ham Loaf 63
Baked Rice and Ham 65
Martha Washington Cheese Pudding 65
Uncle Remus Omelette 65
Old Fashioned Mince Meat 67
Fish Balls A La Maryland 67
Liver Fricasee 69
Breaded Pork Chops, Philadelphia Style 69
Salmon Croquettes 69
Creamed Oysters 71
Deviled Crabs 71
Aunt Caroline’s Beef Loaf 71
Mammy’s Chicken Patties 73
Baked Fish 73
Carolina Broiled Steak 73
Deviled Eggs 73
Massas’ Cheese Croquettes 75
Oysters with Macaroni 75
Scalloped Oysters 75
Creamed Dried Beef With Cheese 77
Cheese Straws 77
Chicken A La King 77
Southern Hash 79
Mammy’s Veal Loaf 79
Chicken Croquettes 79
Cream Sauce 81
Perlean 81
Pickles, Relishes
Aunt Caroline’s Own Pickle 83
Tar Heel Chow Chow 83
Georgia Watermelon Rind Pickle 83
Apple Relish 85
Corn Relish 85
Bell Pepper Relish 87
Green Tomato Pickle 87
Picalli 89
Stuffed Peppers 89
Peach Pickle 91
Chili Sauce 91
Mount Vernon Pickle 91
English Chopped Pickle 93
Pies and Desserts
Chess Pies 95
Heavenly Hash 95
Food For The Gods 95
Stonewall Jackson Pudding 97
Syllabub 97
U. D. C. Pudding 99
Rhubarb Pie 99
Jeff Davis Custard 101
Cream Puffs 101
Brown Betty 101
Southern Apple Pie 103
Caramel Custard 103
Palmetto Marmalade 103
Aunt Jemima’s Lemon Pie 105
Nut Bread 105
Chocolate Pudding 107
Maryland Bread Pudding 107
Sunset Raisin Pie 107
Soft Ginger Bread 109
Sauce for Ginger Bread 109
Cranberry Surprise 109
Louisiana Molasses Custard 109
Jellied Apples 111
Mammy’s Sweet Potato Pudding 111
Raisin Rolls 111
New Orleans Dark Nut Bread 113
Baked Apple Dumplings 113
John Brown Custard 113
Virginia Dare Pudding 115
Sweet Potato Custard 115
Banana Custard 115
Strawberry Shortcake 117
Tapioca Custard 117
Bavarian Cream 117
Cranberry Snow 117
Chocolate Pie 119
Pumpkin Pie 119
Salads and Dressings
Mayonnaise Dressing 121
Maryland Chicken Salad 121
Potato Salad 121
Wesson Oil Dressing 121
Tomato Jelly 123
French Dressing 123
Waldorf Salad 123
Mammy’s Dressing 125
Pineapple and Cottage Cheese Salad 125
Water Lily Salad 125
Marshmallow Salad 127
Frozen Fruit Salad 127
Soups
Old Virginia Brunswick Stew 129
Aunt Caroline’s Porridge 129
Cream of Celery Soup 129
Tomato Bisque 129
Tomato Soup, Creole Style 131
Dixieland Soup 131
Cream of Tomato Soup 131
Baltimore Oyster Stew 133
Cream of Pea Soup 133
Cream of Chicken Soup 135
Oatmeal Soup 135
Vegetables
General Pickett Corn Pudding 137
Dixie Potatoes 137
Southern Creamed Sweet Potatoes 139
Stuffed Potatoes with Cheese 139
Scalloped Irish Potatoes 139
Stuffed Tomatoes 139
Scalloped Tomatoes in Shells 139
Aunt Katy’s Macaroni 141
Irish Potato Puffs 141
Stewed Celery 141
Baked Tomatoes 141
Mammy’s Candied Sweet Potatoes 143
Boiled Turnips 143
Stewed Green Corn 143
Creole Potato Balls 143
Potato Chips 143
Stuffed Potatoes with Cheese and Bacon 145
Jenny Lind Potatoes 145
Carolina Sweet Potato Pone 145
Scalloped Potatoes 147
French Fried Sweet Potatoes 147
Fried Egg Plant 147
Breads
VIRGINIA BEATEN BISCUIT
One quart flour,
One teaspoonful of salt,
One tablespoon of lard.
Work lard lightly into the flour and salt, mix with iced water and then
beat dough with rolling pin until it blisters. Cut into biscuits and
bake in quick oven.
SOUTHERN SWEET-POTATO BISCUITS
Two cups flour,
One cup of mashed boiled sweet potatoes,
Two tablespoonsful of lard,
One teaspoonful of salt,
One and one-half teaspoonfuls of baking powder,
One-half teaspoonful of soda.
Enough buttermilk to make soft dough.
Mix flour, salt, soda and baking powder together. Add sweet potatoes
and work the lard in lightly. Mix with milk to make soft dough, roll
thin cut into biscuits and bake in quick oven.
JOHNNY REB CAKE
2 cupsful of flour,
1 cupful of yellow meal,
4 tablespoonsful of sugar,
¹⁄₂ teaspoonful of salt,
1 teaspoonful of Cream of Tartar,
¹⁄₂ teaspoonful of soda,
or,
2 teaspoonsful of baking-powder.
Add enough milk or water to make a thin batter, and bake.
SPOON BREAD
Two and one-half cups of fresh buttermilk,
One scant half teaspoonful of soda mixed in with milk,
One teaspoonful of salt,
Three tablespoonsful of meal,
Three eggs dropped in one at a time whole,
One tablespoonful of lard (melted).
Mix in the order given and cook in baking dish in moderate oven.
CINNAMON TOAST
Cut stale bread into thin slices, remove crusts, and cut in halves;
toast evenly, and spread first with butter, then with honey, and dust
with cinnamon. Serve very hot.
PIEDMONT CORN MEAL MUSH
3¹⁄₂ cups boiling water,
1 teaspoon salt,
1 cup fine corn meal.
Add meal to boiling salted water by sifting it slowly through the
fingers, while stirring rapidly with the other hand. Boil for ten
minutes, and cook over hot water for two hours. Serve hot as a cereal.
Or pour into one-pound baking powder boxes to cool; fry in deep fat.
Serve either for breakfast, or as an accompaniment to roast pork, or,
with syrup, for dessert.
VIRGINIA CORN FRITTERS
1 can corn,
¹⁄₂ cup milk,
¹⁄₂ cup dried and sifted crumbs,
1 teaspoon salt,
1 teaspoon baking powder,
1 egg well beaten,
1 tablespoon flour.
Chop the corn, and add other ingredients in order given. Drop from a
tablespoon into hot, deep fat and fry until brown.
FRENCH TOAST
1 egg slightly beaten,
1 tablespoon sugar,
¹⁄₄ teaspoonful salt,
³⁄₄ cup milk or coffee,
4 slices bread.
Mix egg, salt, sugar, and liquid in a shallow dish; soak bread in
mixture, and cook on a hot greased griddle until brown, turning when
half cooked. Serve plain or spread with jam.
MAMMY’S GRAHAM MUFFINS
1 pint of Graham Flour,
¹⁄₂ cupful of Molasses,
¹⁄₂ teaspoonsful of salt,
¹⁄₂ pint of white flour,
1 teaspoonsful of soda.
Put the salt into the flour and soda into the molasses. Stir all
together and mix with milk or water. Drop into Muffin tins and bake
twenty minutes.
AUNT CAROLINE’S CORN BREAD
³⁄₄ cup corn meal,
³⁄₄ cup flour,
3 teaspoonsful baking powder,
1 tablespoon sugar,
¹⁄₃ teaspoon salt,
1 beaten egg,
³⁄₄ cup milk and water mixed,
2 tablespoons melted bacon fat.
Mix in order given, beat well, and bake in a well-greased shallow pan
in a hot oven about twenty minutes. Half of the egg will make a very
good corn bread. Left-over pieces may be split, lightly buttered, and
browned in the oven.
BOLTED CORN MEAL BREAD
2 cupsful of flour,
1 cupful of corn meal, (bolted is best)
2 cupsful of milk,
2 teaspoonsful of cream of tartar,
1 teaspoonsful of baking soda,
1 egg,
¹⁄₂ cupful of sugar,
¹⁄₂ teaspoonful of salt.
Stir the flour and meal together, adding cream of tartar, soda, salt
and sugar. Beat the egg, add the milk to it, and stir into the other
ingredients. Bake in a gem-pan twenty-minutes.
MAMMY’S LIGHT ROLLS
Yeast,
One egg beaten lightly,
One tablespoonful of sugar,
One half cake of yeast, dissolved in one-third cup of cold water,
One cup of hot potatoes mashed fine,
One quart of flour,
One tablespoonful of lard,
One teaspoonful of salt.
Put yeast mixed in the order given in a bucket to rise. Let it rise
for about forty-five minutes or longer. Then when risen, put it into
the flour, which has been mixed with the salt and lard. Do not knead
the flour, just stick it together and beat it for fifteen minutes with
rolling pin. If yeast does not make dough soft enough a little warm
water may be used. After beating the dough, put it into a vessel to
rise in warm place for about three hours. When risen, roll it lightly
until about one-fourth of an inch thick. Then cut with biscuit cutter
and dip into hot grease. Lastly fold the biscuits over and put into
pans to rise about an hour or more.
Graham rolls are made the same way.
GOLDEN TOAST
Toast as many slices of bread as desired. For twelve slices use three
hard boiled eggs and about two cups of cream sauce. Mash the whites of
the eggs fine and stir them into the cream sauce. Spread each piece of
bread when toasted with cream sauce, and then grate yolks over the top.
Return to oven and heat just before serving.
MISSISSIPPI BISCUITS
Two cups of flour,
One-fourth teaspoonful of soda,
One and one-half teaspoonsful of baking powder,
One teaspoonful of salt,
Two tablespoonfuls of lard.
Mix flour, baking powder and salt. Then work in lightly the lard and
mix with sufficient milk to make soft dough. Roll thin, cut into
biscuits with small biscuit cutter and bake in quick oven.
VIRGINIA WAFFLES
One and one-half cups of pastry flour,
Two teaspoonsful of baking powder,
One-half teaspoonful of salt,
Four tablespoonsful of melted butter,
One cup of milk,
Two eggs.
To beaten yolks add milk, flour, baking powder, salt and butter. Add
stiffly beaten whites last.
COTTON BLOSSOM POPOVERS
Two eggs,
One cup of milk,
One cup of flour,
One-half teaspoonful of salt.
Beat eggs together, add milk, and salt and pour this on the flour. Mix
well and bake about forty minutes in rather slow oven. Serve at once.
DIXIE BISCUIT
One pint of milk,
One teaspoonful of lard,
Two teaspoonsful of butter,
Two teaspoonsful of sugar,
One heaping teaspoonful of salt,
One-half yeast cake,
Six cupfuls of flour.
Put milk on stove in double boiler with butter, salt, lard and sugar.
When milk becomes scalded, let it cool until blood heat. Dissolve yeast
and stir it into the scalded milk. Then add to milk when cooled two and
a half cups of flour and mix to a stiff batter. Next add an egg well
beaten to the batter and put the batter in a warm place to rise. Let it
rise bout five hours and then knead as for ordinary biscuit using three
and a half cups of flour. Knead until dough can be handled easily,
then roll out to one-half inch thickness. Rub each biscuit with melted
butter, put two biscuits together and place in pans far enough apart
not to touch. Bake fifteen or twenty minutes in hot oven.
FLOUR MUFFINS
Two eggs,
One cup of milk,
One and one-half cups of flour,
One tablespoon of lard,
One teaspoonful of salt,
Two teaspoonful of baking powder.
Beat eggs separately. To yolks, add salt, melted lard, milk, flour, and
baking powder. Lastly, put in the well beaten whites and bake twenty or
twenty-five minutes.
BALTIMORE EGG BREAD
Two eggs,
Three cups of meal,
Four cups of sour milk,
One tablespoonful of lard,
One teaspoonsful of salt,
One-fourth teaspoonful of soda,
One and one-half teaspoonsful of baking powder.
Beat eggs well together, add milk, meal, salt, soda and baking powder
and lastly the hot melted lard. Bake in moderate oven. One cup of fresh
corn cooked until tender may be added to the batter.
SOUTHERN PASTRY
One cup of flour,
One-fourth teaspoonful of salt,
One-fourth cup of lard or butter.
Mix flour and salt, work lard lightly into the flour and mix with iced
water to make stiff dough. Do not knead dough at all, just mix lightly
together.
GRIDDLE CAKES
One and one-half cups of stale bread crumbs,
Two cups of milk,
One tablespoonful of butter,
One teaspoonful of salt,
One-half cupful of flour.
Scald milk and pour over bread crumbs. Beat two eggs well together,
then add salt, milk and bread crumbs, flour and lastly the melted lard
or butter.
SALLY LUNN
One quart of flour,
Four eggs,
One tablespoonful of sugar,
One cup of yeast,
One cup of milk,
One teaspoonful of salt,
One-half cup of butter,
One-half cup of lard.
Beat the eggs separately. Then mix and add yeast and sugar. Sift salt
into flour, melt butter and lard and add eggs, yeast and milk before
putting in flour. Leave in bowl and set away to rise. When risen, beat
hard and put into greased pan to rise again. For seven o’clock tea make
it at twelve.
JEFF. DAVIS MUFFINS
Two eggs,
One cup of sour milk,
One cup of meal,
One-half cup of flour,
One teaspoonful of salt,
Two teaspoonsful of baking powder.
One tablespoonful of lard.
Beat eggs separately. To yolks add salt, milk, melted lard, meal, flour
and baking powder. Lastly put in the well beaten whites and bake in
moderate oven.
CAROLINA CORN MEAL ROLLS
1 cup meal,
1 cup flour,
4 teaspoonsful baking powder,
¹⁄₂ teaspoon salt,
3 tablespoons bacon fat,
³⁄₄ cup milk.
Mix and sift dry ingredients; rub in shortening with finger tips,
add milk and mix thoroughly; roll lightly, on a floured board to a
thickness of one-half inch; cut with biscuit cutter, brush with milk or
water, and fold double. Bake in hot oven fifteen minutes.
CAROLINA BROWN BREAD
(Baked)
1 cupful of Indian Meal,
1 cupful of Rye meal,
¹⁄₂ cupful of flour,
1 cupful of molasses (scant),
1 cupful of milk or water,
1 teaspoonful of soda.
Put the meals and flour together. Stir soda into molasses until it
foams. Add salt and milk or water. Mix all together. Bake in a tin pail
with cover on for two and a half hours.
SALT RISING BREAD
Pour one pint of boiling sweet milk over three heaping tablespoonsful
of corn meal. Beat well and set in a warm place all night. On the
morning add to the mixture a pint of warm milk or water, a teaspoonful
of sugar, a pint of flour. Beat well and set in a warm place for about
two hours or until it looks spongy. Then add one teaspoonful of salt,
one tablespoonful of lard and enough flour to make a soft dough. Work
fifteen minutes, knead into loaves, let them rise one or two hours, and
then bake an hour or longer.
Beverages
EGG NOG--MARYLAND STYLE
Beat the yolk of one egg, add a teaspoonful of sugar, and a small pinch
of salt, then pour in slowly stirring all the while a cup of milk. Pour
in a glass and put spoonful of whipped cream on top and any quantity of
“flavoring desired.”
SWANEE FRUIT PUNCH
Two cups of sugar,
One cup of water,
One cup of tea,
One pint of strawberry syrup,
Juice of ten lemons,
Juice of six oranges,
Two cans of grated pineapple,
One large bottle of Maraschino cherries.
Make syrup by boiling sugar and water together for ten minutes. Add
the tea, fruit juices, pineapple, and strawberry syrup. Let stand
thirty minutes, strain and add enough iced water to make one or one and
one-half gallons of liquid. Turn into large punch bowl over a piece of
ice and lastly add cherries. This quantity will serve about ten people.
LOUISIANA COFFEE
One heaping tablespoonful of coffee, a little white of egg, one cup of
boiling water (Allow this quantity for each person). Scald the coffee
pot, add the coffee, egg, and sufficient cold water to moisten. Mix
well, add the boiling water and cook five minutes. Then place where it
will keep hot, but not cook, for fifteen minutes. It is then ready to
serve.
HOT CHOCOLATE
One and one-half squares of Baker’s Chocolate,
Four teaspoonsful of sugar,
Pinch of salt,
One cup of boiling water,
Three cups of milk,
One-half teaspoonful of vanilla.
Melt the chocolate over hot water. Add the sugar, salt and boiling
water. When smooth, add the heated milk and cook twenty minutes in
double boiler. Then beat with egg beater and flavor. More sugar may be
added if desired.
An excellent substitute for whipped cream to serve with hot chocolate
is marshmallows. Drop one in each cup of the hot liquid.
TEA--SOUTHERN STYLE
Take one-half teaspoonful of tea to one cup of boiling water. Put the
tea in the pot, pour the boiling water upon it and let stand where it
will keep hot for five minutes. Then serve. Tea should never be boiled
for it makes it bitter.
ICED TEA
Use one scant teaspoonful of tea to one cup of boiling water. Pour
boiling water over tea leaves and let stand until milk warm. Then
strain and sweeten to taste while tea is still warm, as it requires
less sugar. Serve with crushed ice, green mint leaves, and sliced lemon
and orange.
UNCLE REMUS MINT JULEP
³⁄₄ cup sugar,
Juice 3 lemons,
1 cup of water,
4 sprigs of mints,
1 pint ginger ale,
or
“Any flavoring desired.”
Boil sugar and water ten minutes, and cool; add strained lemon juice,
mint leaves bruised, and ginger ale; half fill glasses with crushed
ice, and julep, and garnish with a sprig of mint.
DEWBERRY VINEGAR
Over three quarts of dewberries pour one pint of vinegar and let it
stand twenty-four hours. Strain and add one pound of sugar to one
pint of juice. Scald twenty minutes and bottle tight. Strawberry and
raspberry vinegar may be made in the same way.
Cakes
DEVIL’S FOOD CAKE
Two eggs,
Two cups of brown sugar,
One cup of butter,
One cup of buttermilk,
Three cups of flour,
Half cake of melted chocolate,
One and one-half tablespoons of cinnamon,
One teaspoon of cloves,
One teaspoon of allspice,
One teaspoon of soda dissolved in half cup of boiling water.
Cream butter and sugar and add to well beaten eggs, next add milk,
melted chocolate, flour beaten in lightly, vanilla and spices, and
lastly the boiling water and soda. Bake in layer tins and moderate oven.
FILLING
(For Devil’s Food Cake)
Two cups of white sugar,
One cup of sweet milk,
Half cake of chocolate,
Yolk of one egg,
Butter size of an egg,
One teaspoonful of Vanilla.
Put all the ingredients except vanilla on to cook. Cook until thick,
then beat until creamy, add vanilla and spread on layers.
OLD DOMINION CAKE
Cream one cup of butter and two cups of powdered sugar. Add stiffly
beaten whites of six eggs, three cups of flour, in which has been
sifted two teaspoonsful of baking powder, and one teaspoonful of
vanilla. Bake in layers in moderate oven.
FILLING FOR OLD DOMINION CAKE
Put on two cups of white sugar with enough water to dissolve thoroughly
and cook until it spins a thread. Then add one teaspoonful of vanilla
and pour slowly over the whites of two eggs beaten stiff. Beat until
creamy and then spread on cake layers. Thickly strew the top of icing
with raisins, English walnuts and blanched almonds.
ANGEL’S FOOD CAKE
Whites of eleven eggs,
One cup of flour,
One and one-half cups of sugar,
One teaspoonful of cream of tartar,
One teaspoonful of almond extract.
Sift flour and sugar together five times, then add cream of tartar.
Have whites well beaten and add sugar and flour slowly, then almond
extract. Beat very little after flour goes in and bake in round cake
pan in moderate oven for about fifty minutes.
FILLING
Put on to cook two and one-fourth cups of brown sugar, three
tablespoonsful of cream, one tablespoonful of butter. Cook until thick,
then beat until creamy and spread on layers.
TUTTI FRUTTI CAKE
Two cups of sugar,
One cup of milk,
One cup of butter,
Three cups of flour (sifted three times),
One cup of cornstarch into which has been sifted three teaspoons of
baking powder,
One teaspoonful of almond extract.
Cream butter and sugar, add milk, flour, cornstarch and flavoring. Bake
in layers in moderate oven.
MAGNOLIA SPONGE CAKE
Three eggs beaten separately and then together,
One and one-half cups of sugar,
One and one-half cups of flour,
One and one-half teaspoonsful of baking powder,
One-half cup of boiling water.
Mix in the order given and cook in biscuit pan in moderate oven.
BRIDE’S CAKE
Whites of eighteen eggs,
One pound of flour,
One pound of sugar,
Three-fourths pound of butter.
Sift flour three times after adding to it a teaspoonful of soda, and
two of cream of tartar. Cream butter and sugar until very light and add
to the stiffly beaten whites. Next add the flour, beating it in lightly
with the hand. Flavor with one teaspoonful of vanilla or almond extract
and bake in slow oven.
PONCIANIA CAKE
One pound of butter,
One pound of sugar,
One pound of flour,
Juice and rind of one lemon,
Nine eggs,
One and one-fourth pounds of Almonds (in shell),
One-half pounds of citron,
One-half pound of raisins.
Cream butter and sugar and add to well beaten yolks. Next add
alternately the flour and the whites beaten stiff, then the fruits,
which have been cut fine and dredged with flour, and lastly the nuts.
Bake in a slow oven.
SALLY WHITE CAKE
One pound of butter,
One pound of flour,
One and one-half pounds of sugar,
One dozen eggs,
Three pounds of citron chopped fine,
Two small cocoanuts (grated),
Two pounds of Almonds (blanched and chopped fine),
One wine glass of brandy,
One wine glass of wine,
Three teaspoonsful of nutmeg,
Two teaspoonsful of mace.
Cream butter and sugar and add to well beaten yolks. Next add flour and
whites beaten stiff, the fruit, nuts, brandy, wine and spices. Bake in
slow oven from four to five hours.
CABIN CAKE
To whites of eight eggs beaten stiff, add one cup of butter and
two cups of sugar creamed together. Next add three-fourths cup of
milk, three cups of flour, two teaspoonsful of baking powder and one
teaspoonful of vanilla. Bake in layers in moderate oven.
FILLING
Put on to cook two cups of sugar and half a cup of water. Boil without
stirring until it jellies when dropped into cold water. Then pour over
stiffly beaten whites of three eggs, then stir into icing a small
quantity of citron, currants, dates, figs, raisins, almonds, English
walnuts (all chopped fine) and grated cocoanut, leaving out a similar
quantity to be put on top of cake when iced.
PRIDE OF KENTUCKY CAKE
Four eggs,
Three cups of flour,
Two cups of sugar,
One cup of butter,
One cup of milk,
Two teaspoonsful of baking powder,
One teaspoonful of Vanilla.
Separate eggs leaving out two whites for filling. To beaten yolks, add
butter and sugar creamed together, then the milk, flour, baking powder
and vanilla and lastly whites of two eggs beaten stiff. Bake in layers
in moderate oven, and put together with any kind of filling desired.
GOLD AND WHITE ANNIVERSARY CAKE
Whites of eight eggs,
Two cups of sugar,
One cup of crisco,
Three cups of flour,
One cup of milk,
Two teaspoons of baking powder,
One teaspoon of vanilla
Cream crisco and sugar and add to stiffly beaten whites, then add
the milk. Next beat the flour in lightly, and add baking powder and
vanilla. Bake in layer cake tins in a moderate oven.
FILLING FOR ANNIVERSARY CAKE
Yolks of six eggs,
Three cups of sugar,
Enough water to dissolve sugar thoroughly.
Put sugar and water on to cook. Let it cook until it spins a thread,
then gradually pour it over the yellows, which have been beaten until
thick. Beat until filling becomes creamy, add one teaspoonful of
vanilla, and spread on layers.
MARGUERITES
Whites of three eggs beaten stiff. Add three tablespoonsful of sugar
slowly. Put on top of butterthins and sprinkle over with ground nuts
and brown in oven.
PICKANINNY COOKIES
Sift one quart of flour, make a hole in the center, put in two cups of
sugar, one of lard, one beaten egg, and one cup of sweet milk, into
which has been stirred a half teaspoonful of soda. Work all together,
roll thin and bake in a quick oven.
APPLE SAUCE CAKE
One cup of butter,
One cup of brown sugar,
One cup of apple sauce,
One and one-half teaspoonsful of soda (mixed in with apple sauce),
Two cups of flour,
One cup of raisins,
One cup of currants,
Two eggs.
BETSY ROSS POUND CAKE
One pound of flour,
Three-fourths pound of butter,
One pound of sugar,
Twelve eggs.
Cream butter and about two-thirds of the flour together. Beat whites of
eggs to a stiff froth, beat yolks of eggs and sugar together until very
light. Mix thoroughly all the ingredients, stirring in last the loose
flour. Bake in a slow oven until done.
MARSHMALLOW FILLING
One-fourth pound of marshmallows,
Whites of two eggs,
One cup of sugar,
One-half cup of water.
Boil sugar and water until it spins a thread. Cut up marshmallows
and pour boiling water over them to steam. When sugar is done,
pour gradually over the whites of two eggs beaten stiff, then add
marshmallows; beat until creamy and spread on cake layers.
MARTHA WASHINGTON CAKE
Four eggs,
Two cups of sugar,
One cup of butter,
One cup of sweet milk,
Three cups of flour,
One teaspoonful of baking powder,
One-half pound of raisins,
One teaspoonsful each of Cinnamon, cloves and allspice.
Cream butter and sugar and add to well beaten eggs. Next add the milk,
flour, baking powder, raisins and spices. Bake in layers in moderate
oven.
FILLING FOR MARTHA WASHINGTON CAKE
Two cups of sugar,
Juice and grated rind of two lemons,
Two cups of grated cocoanut,
One cup of boiling water.
When this begins to boil, add one tablespoonful of cornstarch dissolved
in a little cold water. Cook until it spins a thread, then beat until
creamy and spread between layers.
CHOCOLATE SAUCE
1 tablespoonful of butter,
1 cupful of sugar,
2 tablespoonsful of cocoa,
4 tablespoonsful of boiling water.
Put the butter into an agate dish on the stove; when melted, stir in
the cocoa and sugar dry; add boiling water and stir until smooth. Add
vanilla to taste.
VIRGINIA DOUGHNUTS
Two eggs beaten light,
Two cups of sugar,
Three level tablespoonsful of melted butter,
One cup of sour milk (if sweet milk is used, add one teaspoonful of
cream of tartar),
Four cups of flour,
One-half teaspoonful of soda,
One-half teaspoonful of cinnamon,
One-half teaspoonful of salt.
Mix in the order given adding the dry ingredients sifted together and
enough more flour to make a dough just soft enough to handle. Have the
board well-floured, and the fat for frying, heating. Roll out only
a little at a time, cut into rings with an open cutter. Do all the
cutting before frying, as that will take your entire attention. The fat
should be hot enough for the dough to rise to the top instantly.
PLANTATION COOKIES
2 eggs,
1 cupful of sugar,
1¹⁄₂ cupfuls of oatmeal, or Rolled Oats,
²⁄₃ cupful of cocoanut,
¹⁄₄ teaspoonful of salt,
¹⁄₂ teaspoonful of vanilla,
2 tablespoonsful of butter.
Cream the butter and sugar together and add the well-beaten eggs. Add
the remainder of the ingredients and drop on a well greased baking-pan.
Bake in a moderate oven, from fifteen to twenty minutes.
JELLY ROLL CAKE
4 eggs,
1 cupful of sugar,
1 cupful of flour,
1 teaspoonful of Cream of Tartar,
¹⁄₂ teaspoonful of soda,
Pinch of salt,
1 teaspoonful of extract of Lemon.
Beat together eggs and sugar, add salt and extract. Stir into the
dry flour the soda and cream of tartar. Mix all together. Bake in a
moderate oven, in a large pan, and turn out, when done, on a clean
towel, which has been sprinkled with powdered sugar. Spread with jelly
and roll while warm.
AUNT SUG’S NUT COOKIES
One and one-half cups of sugar,
One cup of crisco or butter,
Three eggs,
One tablespoonful of cinnamon,
One-half teaspoonful of salt,
One teaspoonful of soda, dissolved in four tablespoonsful of hot
water,
Three cups of flour,
One-cup each of raisins, currants, and English walnuts or almonds
broken up.
To well beaten eggs add creamed butter and sugar, cinnamon, soda,
water, flour, fruits, which must be dredged with flour, and nuts.
Lastly add one teaspoonful of vanilla and drop by spoonful into greased
pans. Bake in moderate oven.
GINGER SNAPS
One-half cup of brown sugar,
One cup of molasses,
One-half cup of butter,
One teaspoonful of baking powder,
One teaspoonful of ginger,
One-half pint of flour to begin with.
Put butter, powder and sugar into flour, add ginger and molasses. Add
more flour if needed. Roll out thin and bake in a quick oven.
MASON AND DIXON COOKIES
One cup of brown sugar,
One-half cup of melted shortening,
One egg,
One-half cup of sweet milk,
One-half teaspoonful of soda sifted with flour,
One and one-half cups of flour,
One-half cup of chopped raisins,
One-half cup of chopped nuts,
One-half teaspoonful of salt,
Three squares of melted chocolate.
Mix in order given and bake in moderate oven.
FRUIT CAKE
One pound of white sugar,
Three-fourths pound of butter,
One pound of flour (one quart) sifted,
Two pounds of raisins,
One pound of currants,
One pound of dates,
One-half pound of citron,
Ten eggs,
One pound of figs,
One ounce each of cinnamon, nutmeg and cloves,
Two teaspoonsful of baking powder mixed in with flour,
One wine glass of brandy and one of wine.
Cream butter and sugar and add to well beaten yolks. Then add
alternately the flour and whites of the eggs beaten stiff; then the
wine and brandy spices. Lastly add the fruit which has been chopped
fine and dredged with flour, mix well together and bake about four
hours in a slow oven.
Candy
U. D. C. COCOANUT CANDY
Two cups of white sugar,
One-half cup of milk,
One cup of grated cocoanut,
One teaspoonful of vanilla,
Butter the size of an egg.
Put sugar, milk and butter on to cook. Let it cook until it will form a
soft ball when tried in cold water. Add vanilla, remove from stove, and
beat in the cocoanut until it becomes creamy. Pour into buttered plates
and cut into squares when cold.
MEXICAN KISSES
Three cups of white sugar,
One cup of milk,
Butter the size of an egg,
One cup of nuts,
One teaspoonful of vanilla.
Put sugar and butter and milk on to cook. Cook until it will form a
soft ball when tried in cold water. Add vanilla, remove from stove and
beat until creamy. Then put in nuts and drop from spoon on buttered
papers.
MAMMY’S PEANUT CANDY
Two cups of brown sugar,
One cup of chopped peanuts,
One cup of water,
Butter the size of an egg.
Cook about twenty minutes, beat until creamy, and pour into buttered
plates. When cold cut into squares.
DIVINITY CANDY
Three cups of white sugar,
Three-fourths cup of white Karo syrup,
Whites of two eggs,
Three-fourths cup of water,
One teaspoonful of vanilla.
Put sugar, syrup and water on to cook. Let it cook until it will form
a hard ball when tried in cold water. Remove from stove and pour
gradually over stiffly beaten whites. Add vanilla and one cup of nuts
and beat until creamy. Pour into buttered plates and cut into squares
when cold.
ALMONDS, CREAMED
Shell and blanch burnt almonds and lay them in the open oven to dry,
but do not let them brown. Put one cup of granulated sugar over the
fire with a tablespoon of water; stir until it is well dissolved and
comes to a boil. Drop into this the blanched almonds a few at the time
and take them out immediately with a perforated spoon or candy dipper,
laying them on waxed paper until they harden, or upon buttered plates.
CHOCOLATE CARAMELS
Mix in a saucepan two cups of brown sugar, half a cup each of molasses
(not syrup) and cream, half a cake of unsweetened chocolate, and four
tablespoons of butter, bring to a boil slowly, taking care the sugar
does not scorch before it is entirely melted, cook steadily until
a little of the candy is brittle if dropped in cold water, add two
teaspoons vanilla, turn into a greased pan, and cut into squares as
soon as it is cool.
OLD VIRGINIA MOLASSES TAFFY
Put a pint of New Orleans molasses over the fire in a saucepan and
boil for twenty minutes. Stir in a quarter teaspoon of baking soda
and boil fifteen minutes longer, or until a little, dropped into cold
water, becomes brittle. This candy must be stirred constantly while
it is cooking or it will scorch. When it reaches the brittle stage,
add a teaspoon of vinegar and a tablespoon of butter and pour into
well-buttered pans. Mark into shape with a buttered knife after the
candy begins to form and before it is really hard.
CREAM PEPPERMINT DROPS
Put a half cup of cold water and two cups of granulated sugar into a
clean saucepan and boil slowly, without stirring, until it spins thread
from the tip of a spoon dipped into it. Take from the stove, leave it
untouched until it is about blood-warm, then stir steadily, always in
one direction until the mixture begins to become creamy. Flavor to
taste with essence of peppermint, adding this cautiously so as not to
get the flavor too strong. Drop by the teaspoonful upon waxed paper,
being careful not to put the drops so close together that they will run
into each other. A candy dipper is even better for this purpose than a
teaspoon.
AFTER DINNER MINTS
2 cups of sugar,
¹⁄₃ cup boiling water,
¹⁄₄ cup molasses,
4 drops oil of spearmint.
Put sugar and molasses into a smooth, clean saucepan, and add boiling
water, heat gradually to the boiling point, and boil to 258 degrees
F., or until candy becomes brittle when tested in cold water, add
flavoring, pour on an oiled slab or platter and when cool enough to
handle pull until nearly white; pull into long strips about half an
inch in diameter, and cut in small pieces with scissors; roll in
powdered sugar, and keep in a covered jar for several days before using.
PEANUT BUTTER FUDGE
Three cups of white sugar,
Three-fourths cup of milk,
One-half cup of peanut butter,
One teaspoonful of vanilla.
Put sugar, peanut butter and milk on to cook. Let it cook until it will
form a soft ball when tried in cold water. Add vanilla, remove from
stove and beat until creamy. Pour into buttered plates and cut into
squares when cold.
CHOCOLATE FUDGE
Three cups of brown sugar,
Three-fourths cup of water,
Butter the size of an egg,
One-half cake of chocolate,
One teaspoonful of vanilla.
Put sugar and water on to cook. When it begins to boil, add butter, and
let it cook until it will form a soft ball when tried in cold water.
Add vanilla, remove from stove, and beat in the chocolate. Beat until
creamy, then pour into buttered plates. Cut into squares when cold.
SEA-FOAM CANDY
Four cups of brown sugar,
One cup of water,
Whites of two eggs,
One cup of nuts,
One teaspoonful of vanilla.
Put sugar and water on to cook. Let it cook until it spins a thread.
Then add vanilla, remove from stove, and pour slowly into whites
of eggs beaten stiff. Beat until stiff and then drop from spoon on
buttered paper. Add nuts just before candy gets creamy and hard.
Meats
FRIED CHICKEN VIRGINIA STYLE
Cut a young tender dressed fowl into small pieces. Salt well and let
stand several hours. Then wash and drain, dip each piece of chicken
into flour, to which has been added salt and black pepper, and fry a
golden brown in deep hot fat. Let chicken fry slowly.
CREOLE VEAL PATTIES
1¹⁄₂ cupsful of boiled rice,
1 cupful of veal,
¹⁄₂ teaspoonful of salt,
¹⁄₂ teaspoonful of poultry dressing,
1 egg,
1 tablespoonful of milk.
Grind or chop the veal, salt, and stir into the rice with the dressing;
beat the eggs, add milk, and stir all together. Drop a tablespoonful
spread out thin on the griddle, and fry as you would griddle-cakes.
Pork, or lamb may be used instead of veal.
SUGAR CURED HAM LOAF
1 pound raw ham,
2 beaten eggs,
1 cup dried crumbs,
¹⁄₂ teaspoon mustard,
1 cup boiling water,
¹⁄₄ teaspoon salt.
Put ham, including the fat, through meat chopper; add crumbs, water,
eggs, and seasoning; mix well, and bake in a small bread pan, in a slow
oven, an hour and a half; or cook in steamer two hours.
BAKED RICE AND HAM
¹⁄₂ cup rice,
1 tablespoon onion finely chopped,
2¹⁄₂ cups stock or water,
2 cups milk,
2 tablespoonsful carrot finely chopped,
¹⁄₂ cup cooked ham finely chopped.
Wash rice, place in greased baking dish; add liquid, ham, vegetables,
and salt if necessary. Bake slowly for three hours; stirring
occasionally during the first hour. Ham stock or corned beef stock may
be used, and any cooked meat substituted for ham. Serve with boiled
spinach or dressed lettuce.
MARTHA WASHINGTON CHEESE PUDDING
Slice one-half pound of cheese in thin slices, cover with water and
cook on top of the stove until cheese has thoroughly melted. Then
remove from the stove and when cool add to it two eggs well beaten, one
tablespoon of flour, one-half teaspoon of salt, pinch of red pepper and
one-fourth teaspoon of baking powder. Put in greased baking dish, cover
top with bits of butter and bake in moderate oven.
UNCLE REMUS OMELETTE
To four eggs beaten separately add three tablespoonfuls of milk, a
small quantity of butter and a pinch of salt. Pour quickly into a hot
greased pan. Let remain on stove two minutes, then place inside oven
for three minutes. Take out and fold twice; serve immediately.
OLD FASHIONED MINCE MEAT
4 cupfuls of chopped meat,
12 cupfuls of chopped apples,
2 cupfuls of chopped suet,
1 cupful of vinegar,
3 cupfuls seeded raisins,
1 cupful seeded currants,
5 cupfuls of brown sugar,
1¹⁄₂ cupfuls of molasses,
6 teaspoonsful of cinnamon,
3 teaspoonsful of cloves,
1 teaspoonful of nutmeg,
¹⁄₂ pound of citron,
Rind and juice of one lemon,
Butter the size of an egg,
Salt.
Moisten with cold coffee or strong tea. Cook slowly two hours.
FISH BALLS A LA MARYLAND
1 cupful of hot mashed potatoes,
¹⁄₂ cupful of shredded cod-fish,
2 teaspoonsful of melted butter,
2 tablespoonsful of milk,
Salt to taste.
Put the fish into a piece of cheese-cloth, let cold water run over it,
and squeeze dry. Mix ingredients all together. Take a little flour
in the hand and roll half a tablespoonful of the mixture between the
palms, to the size of a small peach. Fry in deep fat.
LIVER FRICASEE
1 pound liver,
4 tablespoons flour,
2 cups boiling water,
³⁄₄ teaspoon salt,
2 tablespoons bacon fat,
¹⁄₄ teaspoon paprika,
1 tablespoon grated onion,
6 slices toast.
Cut liver into half-inch cubes, and soak in cold salted water fifteen
minutes; drain; cover with the boiling water, and simmer six minutes;
cook bacon fat, onion and flour until brown; add seasonings, and stock
in which liver was cooked; stir until smooth; add liver, and pour over
toast or small, thin baking powder biscuit.
BREADED PORK CHOPS PHILADELPHIA STYLE
6 chops,
1 egg,
¹⁄₂ cupful of milk,
1 cupful of bread crumbs,
Pinch of salt.
Beat the egg and milk together, adding the salt. Dip the chops into
this mixture, then into the crumbs. Fry in hot fat. Veal cutlets can be
served in the same way.
SALMON CROQUETTES
One can of salmon, the yolks of six hard boiled eggs. Mix and season
to taste with salt and pepper. Beat into the mixture one raw egg. Add
three or four grated crackers and brown in hot lard.
CREAMED OYSTERS
1 pint small oysters,
Milk,
2¹⁄₂ tablespoons butter,
¹⁄₄ teaspoon paprika,
¹⁄₃ teaspoon celery salt.
Cook oysters in their own liquor until plump; drain and measure the
liquor; melt butter, add flour, and blend well; add oyster liquor,
and enough milk to make two cups; stir until smooth, add seasonings
and oysters, and serve on toast. Garnish with toast points and sliced
pickles.
DEVILED CRABS
One pint of crab meat; two hard boiled eggs, two tablespoonsful melted
butter, three tablespoonsful vinegar, pepper, salt, and mustard to
taste, one raw egg, well beaten. Drain the liquor from the crabs, cream
the yolks of the eggs with the butter, add seasoning, then stir in the
raw egg, then the chopped whites of the eggs and mix well with the crab
meat. Wash the shells and fill them lightly, put grated bread crumbs
over the top and pour over each two tablespoonsful of melted butter.
Place in pan and bake until light brown.
AUNT CAROLINE’S BEEF LOAF
Two pounds of beef ground in a meat chopper. Add to this one-half cup
of grated bread crumbs, two beaten eggs, a little onion, salt and
pepper to taste. Roll into a loaf, cover the top with bits of butter
and cook in oven for one and one-half hours. The juice of a can of
tomatoes poured over the loaf while baking gives a delicious flavor.
MAMMY’S CHICKEN PATTIES
One cup of cold diced chicken, two tablespoons of flour, one-half
teaspoon of salt, cayenne pepper to taste, one cup of chicken stock.
Melt butter in sauce pan; stir in flour, add chicken stock, season and
bring to boiling point. Add chicken and cook slowly for five minutes.
Fill patty shells and serve at once.
BAKED FISH
Clean, rinse and wipe dry a white fish or any fish weighing three or
four pounds. Rub the fish inside and out with salt and pepper, fill
with a stuffing like that for poultry, but drier; put in a hot greased
pan, dredge with flour and cover the top with bits of butter. Bake an
hour and a half.
CAROLINA BROILED STEAK
Sprinkle the bottom of a skillet generously with salt. Place on the
fire and let it become quite hot. Then put in the steak, turning often
so as to retain the juice. When done place on a heated platter and
season with pepper and bits of butter.
DEVILED EGGS
Cut hard boiled eggs in two the long way; remove the yolks and mash
very fine. Add vinegar, sugar, salt, pepper and mustard to taste,
also a little butter, mix well, put back into the whites and serve on
lettuce leaves or garnished with parsley. For a change, ground olives,
chicken or boiled ham may be used with the yolks.
MASSA’S CHEESE CROQUETTES
3 tablespoonsful shortening,
¹⁄₄ teaspoon paprika,
¹⁄₃ cup bread flour,
¹⁄₄ teaspoon mustard,
1 cup hot milk,
Few grains cayenne,
¹⁄₄ teaspoon salt,
1 cup cheese cut fine.
Melt shortening, add flour; add hot milk, and stir until smooth and
thick; add seasonings and cheese, and pour into a shallow dish to cool.
Shape into small pyramids, roll in sifted crumbs, dip in egg, and again
in crumbs, and fry in deep fat until brown. Serve immediately.
OYSTERS WITH MACARONI
Arrange two cups of cooked macaroni and one pint of small oysters in
layers in a buttered baking dish; season each layer with salt and
pepper, and dredge with flour; cover with buttered crumbs and bake in a
hot oven twenty minutes. One-fourth cup of grated cheese may be added.
SCALLOPED OYSTERS
One quart of oysters, one-fourth pound of butter, one-half pound of
cracker dust, one-half cup of rich cream; salt and pepper to taste.
Strew cracker dust and bits of butter over the bottom of an earthenware
pan, then a layer of oysters. Proceed in this way until pan is filled,
using a top layer of cracker dust and bits of butter. Add cream and
bake about twenty minutes in a quick oven.
CREAMED DRIED BEEF WITH CHEESE
¹⁄₄ pound dried beef,
1 cup milk,
1¹⁄₂ tablespoons butter,
2 tablespoons grated cheese,
2 tablespoons flour,
2 tablespoons ketchup.
Cut beef in small pieces, cover with boiling water, let stand five
minutes and drain; melt butter, add beef and stir until hot; add flour
and milk and stir until smooth; add cheese and ketchup, and stir until
cheese is melted. Serve with baked potatoes.
CHEESE STRAWS
One cup of grated cheese,
One cup of sifted flour,
One tablespoonful of butter,
One teaspoonful of salt,
One-fourth teaspoonful of cayenne pepper,
One-fourth teaspoonful of baking powder.
Mix flour, cheese, salt, butter, pepper and baking powder. Mix with
iced water to make stiff dough. Cut in long slender strips. Place in
greased pans and bake in quick oven.
CHICKEN A LA KING
Boil a chicken until tender and when cool cut in dice. To diced chicken
add strips of pimentos and green peppers and a can of mushrooms. Season
with salt and pepper and mix with cream sauce. Serve hot on buttered
squares of toast.
SOUTHERN HASH
4 raw potatoes,
³⁄₄ cup of water,
2 green peppers,
1¹⁄₂ cups cold chopped beef,
2 tomatoes,
Salt and pepper,
1 onion,
Toast points.
Put vegetables through the meat chopper, using coarse cutter; cook in
the stock, covered, until tender; add beef, salt, and pepper, and when
hot turn on a platter and garnish with toast points. If corned beef and
stock are used, use salt with care.
MAMMY’S VEAL LOAF
Mix well together three pounds of finely chopped veal, with one-half
pound pork. Add to this one-half cup of grated bread crumbs, two
beaten eggs, a little onion, salt and pepper to taste. Roll into a
loaf and pour the juice of a can of tomatoes over the loaf and two
tablespoonsful of butter, cook in oven for one hour and half.
CHICKEN CROQUETTES
Boil chicken until tender, then chop very fine. Season with a little
parsley chopped fine, salt and red and black pepper to taste. Mix with
cream sauce and shape into croquettes. Roll croquettes in beaten egg,
then in bread crumbs and fry in deep hot fat.
CREAM SAUCE
Put two cups of milk on stove to scald. Into two tablespoonsful of
melted butter rub two tablespoonsful of flour until smooth. Then add
scalded milk a little at the time to prevent lumping and season with
salt and pepper. Stir constantly until thick, then remove from the
stove.
PERLEAN
Dress and cut up one chicken as for frying. Boil until very tender,
then add two cups of rice, half a cup of butter, some salt and plenty
of pepper. Cook until it can be eaten with a fork.
Pickles, Relishes
AUNT CAROLINE’S OWN PICKLE
Chop fine one-half gallon of green tomatoes, one pint of onions, one
pint of green and red peppers with seeds taken out, and one gallon of
cabbage. Mix well and sprinkle two tablespoonsful of salt over it and
let stand all night. Add three quarts of vinegar, two pounds of sugar,
three teaspoonsful of celery seed, three of mustard seed, two of spice,
and one of cloves. Let simmer two hours.
TAR HEEL CHOW CHOW
Chop one head of cabbage, one gallon of green tomatoes, and one quart
of onions. Add one-half cup of salt, put in a bag and let it drain for
twenty-four hours.
Then put in kettle and add about two pounds of brown sugar, one cup of
white mustard seed, and one-half cup of celery seed. Cover with good
apple vinegar and cook until done, about three or four hours. To the
above add one or two pods of chopped red pepper.
GEORGIA WATERMELON RIND PICKLE
Cut rinds and soak over night in water to which has been added one cup
of lime to a gallon of water. Rinse in four full waters and boil until
tender in tea made of one-half gallon of water and four tablespoonsful
of ginger. Then cook in the following syrup:
Four pounds of sugar,
One quart of vinegar,
Two tablespoonsful of ground cinnamon,
One tablespoonful of allspice,
Two tablespoonsful of whole cloves.
Cook until syrup is thick.
APPLE RELISH
Seven pounds of apples,
Two pounds of seeded raisins,
One pint of vinegar,
Three and one-half pounds of sugar,
Two oranges,
One teaspoonful of powdered cloves,
Two teaspoonsful of powdered cinnamon.
Chop the raisins and put them into a porcelain lined kettle, add the
apples, chopped and unpeeled, the juice and the chopped peel of the
oranges, the sugar, vinegar and spices. Boil steadily for half an hour.
CORN RELISH
18 ears of corn,
1 onion,
1 cabbage,
¹⁄₄ pound of mustard,
1 pint of vinegar,
4 cupsful of sugar,
¹⁄₂ cupful of salt,
2 peppers.