Chapter II: Part 2

Peel peaches and put in stone jar. To seven pounds of fruit, use three and one-half pounds of sugar and one quart of vinegar. Boil sugar and vinegar together awhile and pour over fruit and flavoring, cinnamon, spice, ginger, cloves, nutmeg and mace may be used, put in little sacks. Do this for seven or eight mornings.

CHILI SAUCE

Twelve ripe tomatoes,
Four ripe or three green peppers,
Two tablespoonsful of salt,
Two tablespoonsful of sugar,
One tablespoonful of cinnamon,
Three cups of vinegar.

Peel tomatoes and onions, chop very fine, add chopped peppers, and the other ingredients and boil one and one-half hours.

MOUNT VERNON PICKLE

One peck of green peppers,
One string six inches long of red peppers,
One large cabbage or two small ones,
Four large onions,
Four tablespoonsful of celery seed,
One-fourth pound of black and white mustard seeds each,
Two tablespoonful of tumeric.

Chop peppers, onions and cabbage fine and soak in one and a half cups of salt all night. Then cover well with vinegar and put equal parts of sugar. Add seasoning and cook about two and one-half hours.

ENGLISH CHOPPED PICKLE

One large head of cabbage,
One gallon of green tomatoes,
One small bottle of sliced cucumber pickle (store pickle),
Fifteen large onions.

Chop all fine and let stand over night, sprinkling them with salt. Do not put cabbage with onions and tomatoes. Next morning squeeze out the cabbage, onions and tomatoes, and put on in kettle. Add three quarts of vinegar, four pounds of brown sugar, one package of seedless raisins, one-half ounce of ground red pepper, eight tablespoonsful of white mustard seed, four tablespoonsful each of celery seed, one tablespoonful each of allspice, ginger, cloves and tumeric. Mix well together and cook about one hour.

Pies and Desserts

CHESS PIES

Three eggs,
Two-thirds cup of sugar,
One-half cup of butter,
One-half cup of milk.

Cream butter and sugar and add to the well beaten yolks. Then add milk and one teaspoonful of vanilla. Mix well and bake on a nice crust. When done, spread with the whites and three tablespoonful of sugar and a little flavoring. Return to oven and brown.

HEAVENLY HASH

Sweeten, flavor and whip stiff one pint of cream. Add to cream one-half pound of marshmallows cut into small pieces. Set on ice to chill. Then add one-half pound of blanched almonds chopped fine and garnish with maraschino cherries. Line bowl in which cream is put after being whipped, with powdered lady fingers or macaroons.

FOOD FOR THE GODS

One cup of sugar,
One-fourth pound of dates,
One-fourth pound of nuts,
Three tablespoonsful of cracker crumbs.

Beat whites of three eggs stiff and add one heaping teaspoonful of baking powder and the above ingredients. Cut the dates and almonds into small pieces. Put mixture in a pudding pan set inside of a pan of water and bake in oven one hour. Cover while cooking. Serve with cream.

STONEWALL JACKSON PUDDING

Two cupsful of milk,
Two egg yolks,
One-half cup of sugar,
Two tablespoonsful of Knox Gelatine softened in one-fourth cupful of
cold milk,
One teaspoonful of vanilla,
One-eighth cupful of Sherry wine,
Two egg whites,
One-half pint of whipped cream.

Heat the milk to the boiling point in double boiler. Beat the yolks very light and beat into them the sugar. Add this to the hot milk and cook until the custard begins to get thick. Take from the fire. Add gelatine, which has been softened in one-fourth cupful of cold milk. Add vanilla and sherry wine and let cool. Beat the whites of eggs stiff, and fold into them the whipped cream. When custard begins to set, fold into it the cream and whites of eggs and put into a mold. Mold with alternate layers of broken macaroons and crystallized cherries.

SYLLABUB

One pint of cream, rich and sweet,
One-half cup of sugar,
One cup of sherry wine,
One teaspoonful of vanilla.

Sweeten the cream and when the sugar has dissolved, stir in the wine carefully. Add the vanilla and beat to a stiff froth. Serve in glasses.

U. D. C. PUDDING

One cup of finely chopped crystallized pineapple,
One cup of finely chopped crystallized cherries,
One cup of finely chopped nuts,
Six eggs.

Add a tablespoonful of sugar to each egg, beat well, leaving out the whites. To the yolks and sugar add one cup of sherry wine and cook to a thick custard in double boiler. To the custard while hot add one tablespoonful of gelatine dissolved in one-half cup of water, then whip in lightly the beaten whites. Roll out macaroons or Social Teas into dust. Into a bowl begin to lay cracker dust, pineapple, nuts and cherries. When you have used half the ingredients, pour over it the other half of the fruits and custard, sprinkling the top with cracker dust. Put into refrigerator to congeal. Serve with whipped cream (no sugar or flavoring in cream).

RHUBARB PIE

1 pint of Rhubarb,
1 tablespoonful of flour,
1 cupful of sugar,
¹⁄₄ teaspoonful of soda.

Remove the skin, and cut into small pieces enough rhubarb to fill a pint bowl. Add the soda, and pour over it boiling water to cover. Let stand fifteen minutes and pour off the water. Line a deep plate with a rich crust. Put in the rhubarb, sugar and flour, cover with crust. Bake twenty minutes or half an hour.

JEFF DAVIS CUSTARD

Four eggs, beaten separately,
One cup of cream,
Two tablespoonsful of butter,
Two cups of sugar.

Flavor to taste. Pour the mixture on thin, rich crusts.

CREAM PUFFS

Stir one-half pound of butter into a pint of warm water, set it on the fire in a sauce pan and bring it to a boil, stirring often. When it boils put in three fourths of a pound of flour and let boil one minute, stirring constantly. Take from the fire and turn into a deep dish to cool. Beat eight eggs light, and whip into this cool paste, first the yolks, then the whites. Drop in great spoonsful on buttered paper so as not to touch or run into each other, and bake ten minutes. Split them and fill with the following cream:

One quart of milk,
Four tablespoonsful of cornstarch,
Two eggs,
Two cups sugar.

Stir while boiling and when thick, add a teaspoonful of butter. When cold, flavor.

BROWN BETTY

Pare and slice apples thin. Put alternate layers of apples and bread crumbs sprinkled with cinnamon, bits of butter, and brown sugar in buttered baking dish. Then add one cup of water and bake until apples are thoroughly done and brown on top.

SOUTHERN APPLE PIE

6 apples,
Grated rind and juice of one lemon,
¹⁄₂ cup of sugar,
1 teaspoon cinnamon,
2 macaroons rolled,
¹⁄₄ teaspoon salt,
2 tablespoons butter,
2 eggs slightly beaten.

Pare and slice apples, add one-quarter cup of water; cook until soft, and rub through a sieve; add other ingredients in order given. Line a deep plate or patty tins with rich paste, fill, and bake about forty minutes. Cake crumbs may be substituted for macaroons.

CARAMEL CUSTARD

Line a pie plate with nice pastry. For one custard allow one egg well beaten, one cup of brown sugar, four teaspoonsful of milk, one tablespoonful of flour or starch and a piece of butter the size of an egg. Pour this in the crust and bake. After baking make a meringue and bake a delicate brown.

PALMETTO MARMALADE

Two quarts of fresh pears ground fine,
Two cans of grated pineapple,
Six oranges cut into small pieces,
As many cups of sugar as there are cupsful of fruit.

Put all together on to cook and cook until thick and a pretty red color.

AUNT JEMIMA’S LEMON PIE

Six eggs,
One and one-half cups of sugar,
Two tablespoonsful of butter,
Three lemons,
Two tablespoonsful of flour,
One-half teaspoonful of baking powder,
One cup of milk.

To well beaten yolks add sugar, flour, milk, butter, baking powder, juice and grated rind of three lemons. Cook in double boiler until thick and then bake on a nice crust. After baking, make a meringue of the whites and bake a delicate brown.

NUT BREAD

2¹⁄₂ cupsful of flour,
3 teaspoonsful of baking powder,
¹⁄₄ teaspoonful of salt,
¹⁄₂ cupful of sugar,
1 egg,
1 cupful of milk,
³⁄₄ cupful of English Walnuts chopped fine.

Beat egg and sugar together, then add milk and salt. Sift the baking-powder into the dry flour, and put all the ingredients together. Add the nuts last, covering with a little flour, to prevent falling, and bake in a moderate oven one hour.

CHOCOLATE PUDDING

Put two squares of unsweetened chocolate in double boiler, add two cupsful of cold milk, and bring to the scalding point. Mix thoroughly one-fourth of a cupful of sugar, three tablespoonsful of cornstarch, one-fourth of a teaspoonful of salt and pour on one-fourth of a cupful of milk gradually, while stirring constantly. Add to milk which was scalded with chocolate, and cook fifteen minutes, stirring constantly until mixture thickens and afterward occasionally. Add one-half of a teaspoonful of vanilla and turn into a serving dish. Chill and serve.

MARYLAND BREAD PUDDING

1 pint of stale bread,
1 quart of milk,
1 cupful of sugar,
1 egg,
¹⁄₂ cupful of raisins,
1 teaspoonful of cinnamon,
¹⁄₂ teaspoonful of salt.

Pour hot water on the stale bread and let soak until soft. Then add other ingredients and bake for three hours in a moderate oven. If eaten cold, serve with hot sauce. If eaten hot, serve with cold sauce.

SUNSET RAISIN PIE

One cup of seeded raisins chopped fine,
One lemon with grated rind.

Add lemon juice and grated rind to the raisins. Then add one cup of sugar and two tablespoonsful of water. Bake between upper and lower crusts.

SAUCE FOR GINGER BREAD

One cup of sugar,
One tablespoonful of butter,
Creamed together.

Add one-half cup of cream or milk and five tablespoonsful of wine. Stir constantly while cooking until dissolved and creamy. Flavor to taste with vanilla or nutmeg.

SOFT GINGER BREAD

One-half cup of sugar,
One cup of molasses,
One-half cup of butter or lard,
One teaspoonful each of ginger, cinnamon and cloves,
Two teaspoonsful of soda in a cup of boiling water,
Two and one-half cups of flour,
Two well beaten eggs added last.

Mix in the order given and bake in slow oven.

CRANBERRY SURPRISE

Crumble three lady fingers into a baking dish, cover with a thin layer of cranberry preserves or jelly. Dot with small lumps of butter and add a sprinkle of cinnamon. Beat three eggs separately very light and add two cups of milk. Pour over the fruit and cake. Bake as a custard and serve with whipped cream.

LOUISIANA MOLASSES CUSTARD

Mix well the yolks of two eggs, one cup of molasses, one scant cup of sugar, one cup of buttermilk with pinch of soda and two tablespoonsful of flour. Flavor with cinnamon and vanilla. Cook in double boiler until thick, then bake on a rich pie crust. Use the whites for meringue.

JELLIED APPLES

Put on four cups of sugar and four cups of water with six cloves and bring to boiling point.

Peel and core apples and drop them into boiling syrup. Cover kettle and let apples steam slowly until they are clear and tender. Pour last of syrup over fruit and serve.

MAMMY’S SWEET POTATO PUDDING

Grate three medium sized potatoes. Beat together one cup of sugar, three eggs, one tablespoonful of butter, one pint of milk, and add to the grated potato.

Pour in a buttered pan, drop bits of butter on top and bake one hour in a moderate oven. Flavor with one teaspoonful of vanilla.

RAISIN ROLLS

1¹⁄₂ cupsful of flour,
¹⁄₂ cupful of lard (scant),
¹⁄₂ teaspoonful of salt,
1 cupful of raisins,
1 cracker,
1 lemon,
²⁄₃ cupful of sugar,
1 egg,
A little salt.

Beat the egg, add sugar, salt, lemon juice and grated rind. Roll cracker fine, chop raisins and mix all together. Roll the crust thin, cut into rounds. Put a spoonful of filling between two rounds and pinch the edges together. Prick top crust with fork. Bake in iron pan for twenty minutes.

NEW ORLEANS DARK NUT BREAD

¹⁄₄ cup of sugar,
³⁄₄ cup hot water,
¹⁄₂ cup molasses,
¹⁄₄ cup milk,
2 cups entire wheat flour,
1 cup bread flour,
5 teaspoons baking powder,
1¹⁄₂ teaspoons salt,
¹⁄₂ teaspoon soda,
³⁄₄ cup nut meats, finely chopped.

Mix in order given, sifting dry materials together before adding. Turn into a greased bread pan, let stand fifteen minutes, and bake in a moderate oven one hour.

BAKED APPLE DUMPLINGS

Take rich pie crust, roll thin as for pie and cut into rounds as large as a tea plate. Pare and slice fine, one small apple for each dumpling. Lay the apple on the crust, sprinkle on tiny bit of sugar and nutmeg, turn edges of crust over the apple and press together. Bake in a hot oven for twenty minutes. Serve hot with cold sauce.

JOHN BROWN CUSTARD

One quart of milk,
Four eggs,
One-half cup of sugar.

Beat eggs and sugar carefully together while milk is scalding. Then add gradually scalded milk, put back on stove and cook until thick, stirring constantly to prevent lumping. When cool, add any flavoring desired.

VIRGINIA DARE PUDDING

Sift one quart of flour and into the flour put one pound of raisins, one pound of currants, one-half teaspoonful of salt, one pound of sugar, one grated nutmeg, one teaspoonful of ground spice. Beat four eggs and add after mixing the fruit well in the flour, and mix with enough water to make a stiff batter as for fruit cake. Boil or bake and serve with sauce. Cook for about two hours.

SWEET POTATO CUSTARD

3 cooked sweet potatoes,
¹⁄₄ nutmeg grated,
2 eggs,
¹⁄₄ cup brown sugar,
¹⁄₃ teaspoon salt,
1 quart milk.

Force potatoes through a ricer; beat the eggs and mix with potatoes; add other ingredients, pour into buttered baking dish or cups, and bake in a slow oven until firm.

BANANA CUSTARD

Mix well the yolks of two eggs,
One-half cup of sweet milk,
One-half cup of sugar,
One teaspoonful of butter,
Two tablespoonsful of flour.

Cook in double boiler until thick. When cool, add one teaspoonful of vanilla. Bake on a nice crust. When cool, cover pie with thin slices of banana, then the meringue, and bake a delicate brown.

STRAWBERRY SHORTCAKE

Make regular pie crust and roll it into two sheets, each about one-half inch thick. Bake in well-greased pan, laying one sheet on top of the other. When done and while warm separate them. When cold put between the crusts a thick layer of strawberries well sprinkled with powdered sugar. Arrange largest berries on top. Cut in wedge-shaped pieces and serve with sweetened whipped cream.

TAPIOCA CUSTARD

One quart of milk and one cup of soaked and drained tapioca should be placed in a double boiler and cooked until the tapioca is transparent; then add one cup of sugar and the yolks of three well beaten eggs. Let it cook for a few minutes, flavor as desired and pour into a bowl. Cover the top with the whites of the eggs beaten stiff and sweetened.

BAVARIAN CREAM

One quart of sweet cream whipped with two cups of sugar as stiff as for syllabub, two-thirds of a box of gelatine dissolved over the fire in two cups of milk, stirring constantly. Let cool. Flavor cream to taste, then beat in the milk and gelatine. If desired, fruits, nuts, and maraschino cherries may be added.

CRANBERRY SNOW

Whip stiff the white of one egg and add alternately and gradually three tablespoonsful of sugar and a cup of cranberry sauce. Continue to whip until it has reached at least a pint and a half in quantity, for it swells surprisingly. Finely chopped nuts may be added if desired.

CHOCOLATE PIE

One-fourth cake of chocolate,
Two cups of sugar,
One-half cup of butter,
Four eggs,
One tablespoon of flour.

Beat yolks together with butter, sugar, milk and flour. Cook in double boiler until thick, then bake on a nice crust. Use whites for meringue.

PUMPKIN PIE

2 cupsful of stewed and sifted pumpkin,
2 crackers rolled fine,
1 cupful of sugar,
Pinch of salt,
¹⁄₂ teaspoonful of cinnamon,
1 pint of milk.

Pour the mixture into a deep pie-plate lined with crust, and bake in a slow oven one hour.

Salads and Dressings

MAYONNAISE DRESSING (Without Oil)

Mix together two tablespoonsful of flour, one teaspoonful of mustard, one teaspoonful of salt, one tablespoonful of sugar. Add this to two eggs well beaten, and lastly one cup of vinegar. Put on to cook in a double boiler and cook until thick, stirring frequently.

MARYLAND CHICKEN SALAD

Boil one large chicken until tender and when cold cut in dice. To diced chicken add four hard boiled eggs mashed fine, one and a half bunches of celery chopped fine and salt and pepper to taste. Mix well with oil dressing and the juice of one lemon.

POTATO SALAD

Five medium sized, cold, boiled Irish potatoes, diced; three hard boiled eggs and a few pieces of parsley chopped fine, and one cup of diced celery. Season with salt, black and red pepper and mix well with oil dressing.

WESSON OIL DRESSING

Yolks of three eggs,
One-half teaspoon of salt,
One-fourth teaspoon of mustard,
One-fourth teaspoon of red pepper,
Juice of one lemon,
Pint of Wesson Oil.

Beat yolks until thick; then add salt, pepper, mustard and part of lemon juice. Lastly add the oil one drop at a time at first, then slowly until dressing is thick, and then the remainder of the lemon juice.

TOMATO JELLY

Cover one-half box of gelatine with one and one-half cups of cold water. Stew one quart can of tomatoes until tender and strain. Season with salt, pepper and sugar to taste and bring to boiling point. Pour hot tomato juice into the melted gelatine and add to this one hard boiled egg sliced thin. One small bottle of stuffed olives sliced thin and one-half cup of nuts. Pour into small molds wet with cold water and serve on lettuce with oil dressing.

FRENCH DRESSING

²⁄₃ cup oil,
¹⁄₂ teaspoon pepper,
¹⁄₃ cup vinegar,
¹⁄₄ teaspoon mustard,
1¹⁄₄ teaspoons salt,
1 teaspoon powdered sugar.

Put the ingredients in a pint preserve jar; fasten the cover, chill and shake well before using. Keep in the ice-box and use as needed. For use with fruit salad, omit mustard, Curry, Brand’s A1 sauce, Worchestershire sauce, tomato ketchup, or similar condiments may be added in small amounts to vary the flavor.

WALDORF SALAD

Two cups of apples peeled and diced. Two cups of celery and one cup of nuts. Mix well together with oil dressing.

SHRIMP SALAD

3 cups cooked shrimp, minced,
¹⁄₄ cup chopped olives,
1 cup Mayonnaise,
1 cup chopped celery,
2 tablespoons chopped pimento,
¹⁄₂ cup French dressing.

Marinate shrimp in French dressing; drain, add celery, olives and pimento. Mix with Mayonnaise and fill tomato cases, putting a teaspoon Mayonnaise on each. Serve on leaf of head lettuce.

PINEAPPLE AND COTTAGE CHEESE SALAD

For each person allow two lettuce leaves, one slice of pineapple and three dates stuffed with cream cheese. Cut the pineapple in cubes and place on the lettuce; cut dates in halves lengthwise, remove stones, stuff with cream cheese and arrange on pineapple; sprinkle cheese with paprika and dress all with French Dressing.

WATER LILY SALAD

Six hard boiled eggs,
Mayonnaise dressing,
Lettuce.

Cut the white of each egg into six long petals. Arrange the pieces in circular form on the lettuce. Form the center of each Lily by putting in the yolks, well mixed with mayonnaise.

MARSHMALLOW SALAD

Cut into small pieces marshmallows, white grapes, sliced pineapple, almonds or pecans and a little banana, sliced thin. Serve on lettuce with oil dressing and maraschino cherries to garnish it.

FROZEN FRUIT SALAD

Two cans of white cherries,
One can of sliced pineapple,
One can of pears,
One half dozen oranges,
Three pints of cream,
Two pints of dressing.

Whip the cream, sweeten and flavor to taste. Mix the cream and the dressing. Put in the fruit, but do not use the juice of the fruit. Pack the mixture in coffee or baking powder cans and let them remain in the ice four or five hours. A small tub can be used to set the cans in and pack ice and salt around them.

Soups

OLD VIRGINIA BRUNSWICK STEW

Boil one chicken and one rabbit or squirrel in two or three quarts of water. When about half done add one quart of lima beans, one quart of tomatoes, one quart of corn and butter the size of two eggs. Season to taste with salt and pepper and cook until thick enough to eat with a fork.

AUNT CAROLINE’S PORRIDGE

Pick over and wash two-thirds of a cupful of white beans. Put on the back of the stove in cold water. Let these boil slowly, while the dinner is cooking. When the boiled dinner has been taken up, put these beans into the liquor in which the dinner was cooked. Boil one hour. Wet three tablespoonsful of flour with water, and stir in while boiling, to thicken. Serve hot, adding a little milk, if you like.

CREAM OF CELERY SOUP

Three stalks of celery, chopped fine, one slice of onion, three cupfuls of milk. Boil for twenty minutes, then add three tablespoonsful of melted butter. Thicken with three tablespoonsful of flour dissolved in a little milk. Add salt and pepper to taste, then one cupful of cream and serve hot.

TOMATO BISQUE

Put a quart of tomatoes in a kettle and boil for about twenty minutes or until juice is thick. Season with salt, pepper and sugar to taste, then add one-half teaspoonful of soda. Strain and add to hot strained juice one pint of scalded milk. Boil a few minutes and serve with oyster crackers or squares of toast.

TOMATO SOUP CREOLE STYLE

One quart of tomatoes,
One tablespoonful of butter,
One tablespoonful of flour,
One onion,
Sprig of parsley,
Salt and pepper to taste.

Put tomatoes, onion, parsley, salt and pepper on to cook. When cooling add flour and butter which have been creamed together. Cook until thick.

DIXIE LAND SOUP

4 potatoes,
3 pints of milk,
Piece of butter size of an egg,
Small piece of onion.

Take four large potatoes, boil until done and mash smooth, adding butter and salt to taste. Heat the milk in a double boiler, cook the onion in it a few minutes and then remove. Pour the milk slowly on the potato, strain, heat and serve immediately. Thicken with one tablespoonful of flour.

CREAM OF TOMATO

Put a quart of tomatoes in a kettle, add one cupful of water and boil for about ten minutes; season with salt, pepper, and sugar to taste, then add one-half teaspoonful of soda. When the tomatoes have boiled, strain them and add to the strained juice one pint of scalded milk. Lastly add one cupful of cream in which a little flour has been blended.

BALTIMORE OYSTER STEW

25 oysters,
1 teaspoonful of flour,
1 quart of milk,
Butter,
Salt.

Take twenty-five oysters, with their liquor and put these into an agate 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”