dish on the stove with salt to taste, in a pint of cold water. Boil
five minutes. Stir into this one heaping teaspoonful of flour, which
has been wet with two tablespoonsful of cold water. Add one quart of
milk. Let it come to a boil, but be sure not to have it boil. Remove
from the fire, and add a piece of butter the size of an egg. This is
sufficient for eight people.
CREAM OF PEA SOUP
1 can peas,
1¹⁄₄ teaspoons salt,
1 slice onion,
¹⁄₈ teaspoon pepper,
Bit of bay leaf,
2 cups boiling water,
Sprig of parsley,
2 cups hot milk,
1 teaspoon sugar,
1 tablespoon butter,
2 tablespoons flour.
Rinse the peas with cold water, and reserve one-fourth cup; simmer
the remainder with seasonings and hot water for twenty minutes, and
press through a sieve; thicken the milk with butter and flour blended
together, and add to peas. Add the whole peas just before serving.
CREAM OF CHICKEN SOUP
3 cups of chicken stock,
Salt,
1 slice onion,
¹⁄₈ teaspoon pepper,
¹⁄₄ cup celery tops,
2 tablespoons chicken fat or butter,
1 cup hot milk,
3 tablespoons flour.
Cook stock, onion, and celery for fifteen minutes, and strain; add hot
milk and seasonings, and thicken with chicken fat and flour blended
together. The amount of salt will depend upon the quantity in the
stock. Celery salt may be used in place of celery tops.
OATMEAL SOUP
³⁄₄ cup cooked oatmeal,
2 cups hot milk,
¹⁄₂ onion sliced,
1 teaspoon salt,
2 cloves,
¹⁄₈ teaspoon celery salt,
¹⁄₂ bay leaf,
¹⁄₈ teaspoon pepper,
2 cups boiling water,
¹⁄₂ tablespoon butter.
Cook oatmeal, onion, cloves, and bay leaf in boiling water for twenty
minutes, and press through a sieve; add milk, seasonings, and butter,
and serve with croutons.
Vegetables
GENERAL PICKETT CORN PUDDING
One pint of fresh corn,
or
One can of corn,
Two eggs,
One cup of sweet milk,
One cup of sugar,
Butter the size of an egg,
Little salt,
One tablespoonful of flour,
One-fourth teaspoonful of baking powder.
Mix well together, leaving out whites for meringue. Pour into baking
dish and cook in hot oven. When cool, beat whites of eggs stiff,
sweeten and flavor, spread on top of pudding and bake a delicate brown.
DIXIE POTATOES
4 or 5 baked potatoes,
1 pint of milk,
¹⁄₂ teaspoonful of salt,
Butter, the size of a walnut.
Pare the potatoes and cut into small pieces. Put them on the stove,
in an agate dish, salt and cover with milk. Let them cook fifteen or
twenty minutes, then thicken with one tablespoonful of flour, stirred
with half a cupful of water; put in the butter and serve hot.
SOUTHERN CREAMED SWEET POTATOES
To two cups of mashed sweet potatoes add one teaspoonful of cinnamon,
one cup of sweet milk, one-half cup of sugar, one-half cup of seeded
raisins and butter size of an egg. Cook in buttered baking dish and
when done, cool, spread the top with marshmallows and brown in oven.
STUFFED POTATOES WITH CHEESE
Select large Irish potatoes and bake. When done cut in half, take meat
of potato from shell, mix with little salt, pepper and grated cheese.
Put back in shell, put butter on top and bake light brown.
SCALLOPED IRISH POTATOES
Cut raw potatoes into small cubes and put into baking dish. Add salt,
pepper and pieces of butter. Cover with sweet milk and cook in the oven.
STUFFED TOMATOES
Peel large ripe tomatoes and cut in quarters, place in the center of
each tomato one tablespoonful of ground stuffed olives, one teaspoonful
of ground, hard boiled egg, one teaspoonful of English walnuts or
pecans. Serve on lettuce with oil dressing and grated cheese sprinkled
on top of dressing.
SCALLOPED TOMATOES IN SHELLS
Peel as many fresh tomatoes as persons to serve. Make small round
opening at the top by hollowing with a teaspoon. Season highly with
mayonnaise, catsup, mustard and enough crab flake to fill the tomatoes.
Set on ice and serve very cold for luncheon.
AUNT KATY’S MACARONI
One-half small sized package of macaroni,
One-third pound cheese,
One cup of milk,
Butter the size of a walnut,
One-half cup of bread crumbs.
Put macaroni on to boil in water with a little salt. When tender drain
off water. Put in a baking dish first a layer of macaroni, then cheese,
crumbs and butter. Pour milk over it and bake.
IRISH POTATO PUFFS
Two cups of cold mashed potatoes,
Two tablespoonsful of melted butter.
Beat together until smooth, and add two well beaten eggs and one cup of
sweet milk. Pour into a baking dish, bake quickly and serve immediately.
STEWED CELERY
Wash 4 heads and take off the green leaves. Cut into pieces 3 or 4
inches long, put into a stew-pan with ¹⁄₂ pint of meat broth, stew
till tender. Add a little cream and seasoning; also a little flour and
butter, and simmer together.
BAKED TOMATOES
Take out from the top the inside of large tomatoes, with this mix bread
crumbs, butter, pepper, salt, a little sugar and some chopped onions.
Fill the tomatoes with this, set them in a deep dish or plate and bake
slowly for ¹⁄₂ hour.
MAMMY’S CANDIED SWEET POTATOES
Boil 6 small sized sweet potatoes, peel them and lay on a shallow plate
or pan. Put a teaspoon butter on each potato, sprinkle on them ¹⁄₂ cup
of brown sugar, 2 tablespoons water in pan, cook slowly and baste as
you would meat. Cinnamon, cloves, nutmeg, and lemon peel improve the
flavor.
BOILED TURNIPS
Cut up 5 or 6 flat white turnips and chop fine in a chopping-bowl.
Put into boiling water and cook till tender. Drain off the water, add
sufficient seasoning and ¹⁄₂ cup good vinegar. Let them simmer on the
stove about ten minutes. These are excellent.
STEWED GREEN CORN
Cut the corn off the cob, boil in a little water 15 or 20 minutes. When
done, add a cup of milk or cream, a little butter, and season to taste.
CREOLE POTATO BALLS
Mash some mealy potatoes smooth, season, and add butter and cream till
quite moist; make up into balls, dip in beaten eggs, roll in bread
crumbs, and fry in butter to a nice brown.
POTATO CHIPS
Pare the potatoes, shave them very thin, soak for ¹⁄₂ hour in ice-cold
salted water; drain in a colander, and spread upon a dry towel; fry a
few at a time in very hot fat, 1 minute being sufficient to cook and
brown them properly, sprinkle lightly with salt, and when needed at
table, heat quickly in the oven.
STUFFED POTATOES WITH CHEESE AND BACON
4 large potatoes,
³⁄₄ teaspoon salt,
4 tablespoons grated cheese,
¹⁄₄ teaspoon paprika,
¹⁄₄ cup hot milk,
4 slices bacon.
Wash potatoes and bake in a hot oven forty-five minutes; cut in halves
lengthwise, remove potato, and force through potato ricer; add cheese,
seasonings, and hot milk; beat vigorously, and refill potato skins;
place half a slice of bacon on top of each, and put on the upper grate
of a hot oven until bacon is crisp.
JENNY LIND POTATOES
Four large, cold, boiled potatoes, peeled and sliced, 2 tablespoons
butter, 1 pint hot milk, 2 tablespoons flour. Melt butter and add hot
milk and flour, when thick add salt, pepper and parsley. Put a layer of
mixture in bottom of baking dish, then a layer of potato, and so on;
milk coming last. Cover with cracker crumbs and bake 15 minutes.
CAROLINA SWEET POTATO PONE
One qt. sweet potatoes, peeled and grated; pour over the grated potato
1 pint boiling water, stir it well; add 1 tea-cup brown sugar, 2
tea-cups molasses, 2 tablespoons butter, 1 heaping tablespoon powdered
ginger, 1 tea-cup milk; pour into a baking dish and bake slowly for
about 2 hours.
SCALLOPED POTATOES
Butter a baking-dish, pare and slice potatoes in small pieces. Put into
the dish with salt, pepper and a little butter. Fill the dish with
milk, sprinkle over the top cracker, or bread crumbs, and cheese if you
like it. Bake in the oven for an hour and a half or two hours.
FRENCH FRIED SWEET POTATOES
Cut cold boiled sweet potatoes into eighths lengthwise, fry in deep fat
until brown, drain on soft paper, and sprinkle with salt.
FRIED EGG PLANT
Cut a small egg plant in one-third-inch slices; pare; cut each slice
in quarters; soak in cold salted water for half an hour; drain; season
with pepper and salt, dip in crumbs, then in egg, and then in crumbs
again; and fry in deep fat about three minutes. Or dip in flour and
sauté in butter.
Transcriber’s Notes
In the Foreword, “recogonizes no peers” changed to “recognizes no peers”
Page 13: “teaspoonsfuls of sugar” changed to “teaspoonsful of sugar” “a
warm plce” changed to “a warm place” “teaspoonfuls of baking powder”
changed to “teaspoonsful of baking powder”
Page 15: “teaspoonfuls of baking powder” changed to “teaspoonsful of
baking powder”
Page 17: “teaspoonsfuls of baking powder” changed to “teaspoonsful of
baking powder”
Page 19: “teaspoonsful of soda” changed to “teaspoonful of soda”
Page 21: “aobut two hours” changed to “about two hours”
Page 23: “LOUISIANIA COFFEE” changed to “LOUISIANA COFFEE”
Page 31: “OLD DOMINON CAKE” changed to “OLD DOMINION CAKE” “one
tablesponful” changed to “one tablespoonful”
Page 33: “One-hlf cup-of” changed to “One-half cup of”
Page 47: “four tablespoonful” changed to “four tablespoonsful”
Page 53: “One teasponful” changed to “One teaspoonful”
Page 55: “not sirup” changed to “not syrup”
Page 57: “stirred contsantly” changed to “stirred constantly”
Page 61: “Bet until” changed to “Beat until”
Page 65: “dish; and liquid,” changed to “dish; add liquid,”
Page 67: “Mix ingredinets” changed to “Mix ingredients”
Page 71: “own liqour” changed to “own liquor”
Page 77: “One-fourth teasponful” changed to “One-fourth teaspoonful”
Page 81: “two tablespoonsfuls” changed to “two tablespoonsful”
Page 87: “of tumeric” changed to “of turmeric”
Page 95: “with marschino” changed to “with maraschino”
Page 99: “one talbespoonful” changed to “one tablespoonful”
Page 117: “three tabelspoonsful” changed to “three tablespoonsful”
Page 123: “and sreve” changed to “and serve”
Page 133: “tweny-five” changed to “twenty-five”
Page 137: “Pare the potaoes” changed to “Pare the potatoes”
Page 139: “with mashmallows” changed to “with marshmallows” “Irish
pototaes” changed to “Irish potatoes”
Page 141: “put into a stew-pan” changed to “put into a stew-pan”
Page 147: “into eigthths” changed to “into eighths” “moderate oaven”
changed to “moderate oven”