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






From the collection of the 



o Prelinger 

i a 

JJibrary 



San Francisco, California 
2006 




THE SOUTHERN 
COOK BOOK 

OF FINE OLD RECIPES 



Compiled and 
Edited by 

Lillie S. Lnstig 
S. Claire Sondheii 
Sarah Rensel 

Decorations by 

H. Charles Kellui 




Copyrighted 1935 

CULINARY ARTS PRESS 

P. O. Box 915, Reading, Pa. 



INDEX 



APPETIZERS 



Page 



Avocado Canapes 47 

Cheese Appetizer for the Master's 

Cocktail 47 

Delicious Appetizer 47 

Papaya Canape 26 

Papaya Cocktail 26 

Pigs in Blankets 47 

. Shrimp Avocado Cocktail 47 

Shrimp Paste 18 

BEVERAGES 



Egg Nog 48 

Idle Hour Cocktail 48 

Mint Julep 48 

Mint Tea 21 

Orange Julep 48 

Planter's Punch 48 

Spiced Cider 48 

Syllabub, North Carolina 48 

Tom and Jerry, Southern Style 48 

Zazarac Cocktail . ... 48 



BREAD AND BISCUITS 



Batter Bread, Mulatto Style 

Baking Powder Biscuits, Mammy's 

Beaten Biscuits 

Buttermilk Muffins 

Cheese Biscuits 

Corn Bread, Miss Lee's Southern ... 

Corn Cakes, Richmond 

Corn Meal Muffins 

Corn Sticks 

Crackling Bread 

Four o'clock Tea Scones 

Good Morning Biscuits 

Hot Bread, Sally Lunn 

Nut Bread 

Raisin Biscuits 

Spoon Bread, Southern 



CAKES 

Angel Food Cake, Bride's 

Blackberry Roll 

Brown and White Cake 

Christening Cake 

Confederate Coffee Cake 

Fruit Cake 

Gingerbread, Miss Rosa's 

Hot Frosted Gingerbread 

Jelly Roll, None-So-Good 

Lady Baltimore Cake 

Marble Cake, Plantation 

Old-Fashioned Strawberry Shortcake 

Orange Cake 

Palm Beach Poincianna Cake 

Pecan Nut Cake 

Pineapple Upside Down Cake 

Spiced Devil's Food Cake 

Strawberry Jam Cake . 



42 
36 
43 
47 
43 
42 
41 
41 
41 
42 
42 
41 
40 
42 
3G 
43 
43 
3G 



Page 
CANDIES 

Candied Orange or Grapefruit Peel 46 

Caramels, Grandmother's 46 

Cocoanut Pralines, Florida 46 

Fudge, Aunt Sarah's 46 

Goober Brittle 46 

Pecan Fondant 46 

Pralines, New Orleans 46 

EGGS 

Creole Omelet 29 

Eggs Biltmore Goldenrod 29 

Eggs, New Orleans 29 

Eggs, Ponce de Leon 29 

Eggs Stuffed with Chicken Livers 29 

FRITTERS, PANCAKES, WAFFLES 
and MUSH 

Apple Fritters 28 

Apricot Fritters 28 

Corn Bread Fritters 28 

Corn Fritters 28 

Corn Meal Dodgers for Pot Likker 6 

Corn Meal Mush 35 

Flannel Cakes 32 

Flapjacks, Georgia 32 

Fruit Fritter Batter 28 

Griddle Cakes 32 

Griddle Cakes, Sour Milk 32 

Hoe Cake : 30 

Orange Fritters 28 

Peach Fritters 28 

Pear Fritters 28 

Popovers, Good Old Southern 31 

Rice Flour Waffles 34 

Rice Waffles 32 

Tallahassee Hush Puppies 30 

Waffles, Louisiana 32 

Waffles, Virginia 32 

FRUIT AND VEGETABLES 

Apples, Glazed Baked 25 

Artichokes 27 

Bananas, Baked 25 

Beans, Home-Baked 27 

Cantaloupe, Spiced 25 

Carrots, Candied 27 

Carrot Pudding 38 

Corn Custard, Southern 30 

Corn Pudding 30 

Egg Plant 27 

Hominy or Grits 30 

Hominy or Grits, Baked 34 

Hopping John 27 

Kumquats and Prunes, Stewed 25 

Lima Beans, Fresh 28 

Okra 27 

Okra, Fried 

Okra and Tomatoes 27 

Oranges, Baked 26 

Peaches, Fried 25 



INDEX 



Page 
FRUIT AND VEGETABLES (Continued) 

Papaya Baked 26 

Parsnips and Salt Pork 10 

Peas, Creamed Green 28 

Peppers, Creole Stuffed 27 

Prunes Savannah Stewed 25 

Rice, Curried 34 

Rice, Mulatto 34 

Rice and Pineapple 34 

Rice Cakes, Creole 34 

Rice Croquettes, Dinah's 34 

Salsify (Oyster Plant) 27 

String Beans and Bacon, Old Fashioned 27 

Squash, Stuffed 28 

Squash Cakes, Fried 27 

Wild Rice and Mushrooms 34 

ICINGS 

Brown Sugar Frosting 44 

Butter Icing 44 

Mocha Icing 44 

Never Fail Icing 44 

Orange Icing 44 

Royal Poincianna Cake Filling 42 

JELLIES AND JAMS 

Grapefruit and Pineapple Marmalade .... 26 

Guava Jelly 26 

Orange Marmalade 26 

Pear Chips , 46 

Sherry Wine Jelly 47 

MEAT 

Brunswick Stew .. 



MEAT (Continued) 



Page 



1C 



Burgoo, Kentucky 6 

Burgoo for Small Parties 13 

Chitterlings 14 

Corned Beef Hash 13 

Creole Beef Stew, Aunt Linda's 13 

Creole Goulash .. 13 



Dried Beef a la Maryland 17 

Frogs' Legs, Calvert Manor 10 

Ham and Pineapple 14 

Ham, Baked 14 

Ham, Baked with Apples 14 

Ham, Broiled 14 

Ham, Smithfield 14 

Hamburger-Bacon Roast 14 

Hamburger Steak, Broiled 14 

Hare, Belgian, a la Maryland ... 10 

Jambalayah (a Creole Dish) 13 

Lamb, Barbecued 16 

Liver a la Madame Begue _. 10 

Opossum 16 

Pork Chops, Stuffed 10 

Pig, Roast Suckling 16 

Ribs of Beef a la Mission 10 

Sweetbreads and Mushrooms 10 

Veal Fricassee, Old Dominion 10 

Veal Paprika ... 10 



MEAT AND POULTRY STUFFING 

Apple Stuffing 

Bread Stuffing 

Chestnut Stuffing 

Cornbread Dressing 

Oyster Stuffing 

MISCELLANEOUS ITEMS 

Chestnut Souffle" 

Crepes Suzette, New Orleans 

Curds and Cream 

Scrapple, South Carolina 

Welsh Rarebit 

PIES 

Apple Pot Pie 

Butterscotch Pie 

Chess Pie . 



22 

22 

22 

. 22 

... 22 



22 

41 

28 

22 

... 47 



38 



37 




'Case Cookin's lak religion is 
Some's 'lected an' some ain't, 

An rules don no mo' mek a cook 
Den sermons mek a saint. 

From "BANDANNA BALLADS" 
By HOWARD WEEDEN 






INDEX 



Page 

PIES (Continued) 

Cocoanut Pie .. ... 37 



Jelly Pie 

Kentucky Pie 

Lemon Pie, Real Southern 

Pecan Pie, White House 

Pie Dough or Southern Pastry ... 
Pineapple Custard Pie, Nannie's 
Pumpkin Pie .. 
Raisin Pie .. 



POTATOES 

Potatoes, Baked Stuffed 



Potato Croquettes, Piedmont 35 

Potatoes, Hashed Browned 35 

Potatoes, Scalloped 35 

Sweet Potatoes in Honey 36 

Sweet Potato, Georgian Style 35 

Sweet Potatoes, Pineapple and Marsh- 
mallows 36 

Sweet Potato Pone 35 

Sweet Potatoes, Scalloped 36 

Sweet Potatoes, Stuffed 35 

Yams, Candied 35 

Yam Puff 35 

Yams, Sugared 36 



POULTRY 

Chicken a la Tartare 

Chicken, Barbecued 

Chicken, Cakes 

Chicken Chili Con Came . 

Chicken, Fried Maryland 

Chicken Hash 

Chicken Liver Ramekins 

Chicken Casserole, Rice 

Chicken Pot Pie, Miss Cecilia's 

Chicken, Roasted 

Chicken, Shortcake Dixie 

Chicken Stewed and Dumplings 

Chicken Terrapin 

Duck, Roasted 

Mock Terrapin Stew 

Partridge, Roasted 

Pigeon Pie 

Squab, Roasted with Rice, Pilau .. 
Turkey, Roasted 



PUDDINGS 

Ambrosia 

Apple Dumplings 

Barbara Fritchie Pudding 

Batter Pudding, Southern 

Boiled Custard 

Bread Pudding 

Cottage Pudding, Paulina's Delicious 

Jelly Meringue 

Molasses Pudding 

Orange Fluffs, Baked 

Orange Marmalade Bread Pudding ... 

Pandowdy, Monticello 

Plum Pudding 

Plum Pudding, Plantation 

Queen of Trifles Pudding 

Raw Apple Float 

Rice Custard 

Southern Whip 

Spanish Cream . 



SALADS AND RELISHES 

Apple Chutney 

Avocado or Alligator Pear Salad 

Cherries, Pickled Captain Henry's 

Cole Slaw, Mississippi 

Chicken-and-Fruit Salad 

Cinnamon Apple Salad 



Grapefruit Ring 

Guspachy Salad, Florida 

Indian Relish 

Jean Lafitte Salad 

Papaya Recipes 
Pepper Relish 



11 
12 
12 
17 
12 
12 
29 
11 
12 
12 
11 
12 
15 
13 
11 
15 
11 
11 
12 



40 
39 
39 
40 
40 
26 
40 
44 
39 
39 
39 
40 
39 
41 
40 
44 
44 



25 
23 
25 
23 
23 
23 
23 
23 
25 
23 
26 
25 



Page 
SALADS AND RELISHES (Continued) 

Poinsettia Salad 23 

Shrimp Salad with Peas 18 

SAUCES AND DRESSINGS 

Apple Ball Sauce for Suckling Pig 16 

Barbecue Sauce 16 

Brandy Sauce for Fritters 24 

Creamed Gravy for Fried Chicken 12 

Egg Nog Sauce 44 

Foaming Sauce for Fruit Puddings 24 

French Dressings 21 

Frozen Mint Ice for Roast Lamb 24 

Hard Sauce 24 

Hollandaise Sauce Supreme 21 

Horseradish Sauce 21 

Lemon Sauce for Fritters 28 

Mayonnaise Dressing 21 

Mushroom Sauce 24 

Poultry Sauce, Louisiana 15 

Raisin Sauce for Ham 24 

Rhubarb Sauce 24 

Shrimp Sauce 18 

Sour Cream Dressing 21 

Sour Cream Dressing, Richmond 21 

Tomato Sauce 24 

White Sauce 24 

SEA FOOD 

Bouillabaisse 17 

Crab Croquettes 18 

Crabs, Deviled Norfolk 18 

Diamond Back Terrapin Stew 20 

Fish Cakes 20 

Flounder, Fillets of 20 

Herring Roe ' 20 

Lobster & la Newburg 19 

Lobster Thermidor 19 

Mackerel, Broiled Spanish 20 

Oysters, Browned 19 

Oysters Fried a la Norfolk 19 

Oyster Loaf Chesapeake 19 

Oysters, Louisiana 19 

Oyster Pie .. 18 

Planked Shad 15 

Pompano with Shrimp Stuffing 20 

Shrimps Caliente 18 

Shrimp and Rice Croquettes 18 

SMALL CAKES AND COOKIES 

Brownies Chocolate Indians 45 

Colonial Cookies 45 

Currant Cakes 45 

Doughnuts, Pickaninny 43 

Ginger Cookies Plantation 45 

Nut Drop Cookies Topsy's 45 

Orange Cookies, Florida 45 

Pecan Brownies, Georgia 46 

Short'nin' Bread . .. ... 42 

Sour Cream Cookies, Plantation 45 

SOUPS 

Almond Chicken Soup 7 

Bean Soup, Southern 7 

Black Bean Soup 7 

Chicken Cream Soup 7 

Chicken Gumbo 7 

Chicken Oyster Gumbo 8 

Crab Soup, Baltimore 8 

Crayfish Bisque 15 

Cream of Crab Soup. Marvland 8 

Creole (Soup a la Madame Begue 9 

Gumbo, Southern 7 

Jellied Melange 9 

Okra Soup 7 

Onion Soup au Gratin 9 

Oyster Bisque 8 

Oyster Soup 8 

Plantation Soup 9 

Pot Likker 6 

Shrimp Gumbo 8 

Southern Jugged Soup 9 

Turtle Soup Pendennis 17 

Vegetable Bouillon 9 



Introduction 



pEOPLE think of the Southland as the place where the sun shines brighter, the breezes are 
* gentler, the birds sing sweeter and the flowers are fairer. We, who have edited this cook 
book, which we hope you will find helpful, think of the Southland as the hearthstone of superb 
cooking. To attempt a Southern Cook Book in one small pamphlet was an ambitious under- 
taking. There were many fine recipes that should have been included but lack of space would 
not permit. It became the editors' problem to select as many, as varied and as useful a collection 
of recipes as it was possible to include in these few pages. Many fine dishes had to be omitted 
to make way for better ones. 

The natural, geographic and climatic advantages of the different sections of the sunny South 
have played an important part in Dixie cookery. The fertile fields, plentiful fruit trees and 
waterways have each contributed bountifully. Every part of the Southland is individual and 
distinctive in its cookery. The "Creole Dish" of New Orleans has nothing to do with racial 
origin but rather indicates the use of red and green peppers, onions and garlic. Oranges, grape- 
fruit and avocados play an important part in Florida cookery. Maryland is famous for its fried 
chicken and its delicious sea food recipes. One thinks of Virginia, its hot breads and its sugar- 
cured hams. Kentucky is known for its corn "likker" and its flannel cakes. Only one thing is 
universally true: Every corner of the South is famous for its fine cookery. 

As you glance through this book you will find many delicious dishes . . . many excellent 
combinations. You will find here the carefully-guarded secrets of real Southern cooking, 
palatable and tempting to the eye. You will find accurate, tried and tested recipes . . . each 
one a gastronomical delight. 

The very name "Southern Cookery" seems to conjure up the vision of the old mammy, head 
tied with a red bandanna, a jovial, stoutish, wholesome personage ... a wizard in the art of 
creating savory, appetizing dishes from plain everyday ingredients. But it should be remem- 
bered that not all the good cooks of the Southland were colored mammies ... or folks who 
lived on plantations. Southern city folks are also famous for their hospitality, their flare for 
entertaining and the magnificence of their palate-tickling culinary efforts. Most of the recipes 
in this book were gathered from this latter source, though they undoubtedly in many cases owe 
their origin to the colored mammies who rarely bothered to write down their recipes . . . for 
they were good cooks who most often could neither read nor write . . . didn't have to ... you 
just put 'em in front of a stove with the fixin's and they created somethin' grand . . . even if 
they couldn't always 'splain you jus' how. 

All your life you have heard of the traditionally famous dishes of the South- 
land. No names appear so frequently on hotel menus as Dixie names. No cook- 
ing seems more famous or synonymous with quality and deliciousness than 
Southern cooking. You will find here, published for the first time in book form, 
we believe, the truly amazing recipe for "Kentucky Burgoo", and the 

celebrated recipe for "Pot Likker", which is a familiar dish in almost ,-v 

every part of the South, particularly in the homes of the poor white 

and the negro. We believe this book to contain a remarkable cross- iST 

section of fine recipes 
and we hope you will 
find it a valuable aid in 
your culinary efforts. 




*. . 



/ layed m' head on de railroad track. 
Thought about m' yaller gal, and took it back. 
Oh honey, how long? 



THE SOUTHERN COOK BOOK 



KENTUCKY BURGOO 

(This recipe makes 1200 gallons) 

"Kentucky Burgoo" is the celebrated stew which is served in Kentucky on Derby Day, at 
Political Rallies, Horse Sales and at other outdoor events. This recipe is from a hand- 
written copy by Mr. J. T. Looney, of Lexington. Mr. Looney is Kentucky's most f amou ^ 
Burgoo-maker and it was for him that Mr. E. R. Bradley named his Kentucky Derby winner 
"Burgoo King". Mr. Looney uses a sauce of his own in the preparation of this truly-amazing 
concoction. 

Mr. Looney is invited to all parts of the country to prepare Burgoo for large gatherings. 
This is not a dish to be attempted by an amateur though it can be prepared in smaller quan- 
tities. It is a very picturesque sight to* see Mr. Looney, aided by many negro assistants, pre- 
paring this dish over open fires and huge kettles which are kept simmering all night. 
600 pounds lean soup meat (no fat, no bones) 
200 pounds fat hens 
2000 pounds potatoes, peeled and diced 
200 pounds onions 

5 bushels of cabbage, chopped 
60 ten-pound cans of tomatoes 
24 ten-pound cans puree of tomatoes 
24 ten-pound cans of carrots 
18 ten-pound cans of corn 

Red pepper and salt to taste 

Season with Worcestershire, Tabasco, or A#l Sauce 

Mix the ingredients, a little at a time, and cook outdoors in huge iron kettles over 
wood fires from 15 to 20 hours. Use squirrels in season . . . one dozen squirrels to each 
100 gallons. (See Recipe Page 13.) 

"Burgoo is literally a soup composed of many vegetables and meats delectably fused 
together in an enormous caldron, over which, at the exact moment, a rabbit's foot at the end of 
a yarn string is properly waved by a colored preacher, whose salary has been paid to date. 
These are the good omens by which the burgoo is fortified." 

"Carey's Dictionary of Double Derivations" 

POT LIKKER 

(Made famous by the late Senator Huey P. Long) 

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

CORN MEAL DODGER FOR POT LIKKER 

Vz pint white corn meal 

Vz teaspoon salt 

2 tablespoons melted butter or other shortening 
cold water 

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

Kentucky, oh Kentucky, 

How I love your classic shades, 

Where flit the fairy figures 
Of the star-eyed Southern maids; 

Where the butterflies are joying 
'Mid the blossoms newly born; 

Where the corn is full of kernels, 
And The Colonels Full of Corn! 

WILL LAMPTON. 




THE SOUTHERN COOK BOOK 



Chicken Gumbo 

1 small stewing chicken 

2 tablespoons Hour 

3 tablespoons butter, melted 

1 onion, chopped 

4 cups okra, sliced and chopped 

2 cups tomato pulp 

few sprigs parsley, chopped 
4 cups water 

salt and pepper to taste 

After chicken is cleaned and dressed, cut 
it into serving portions. Dredge lightly with the 
flour and saute in the butter, along with the 
chopped onion. When the chicken is nicely 
browned, add the okra, tomatoes, parsley and 
water. Season to taste with salt and pepper. 
Cook very slowly until the chicken is tender 
and the okra well-cooked about 2V-2 hours. 
Add water as required during the slow cook- 
ing process. If a thin soup is preferred, the 
quantity of water may be increased. 

Almond Chicken Soup 

Vz cup blanched almonds 
6 bitter almonds 

3 cups chicken. broth 

1 teaspoon onion juice 

1 bay leaf, crushed fine 
3 tablespoons butter 

3 tablespoons flour 

2 cups milk 
1 cup cream 

salt and pepper to taste 

Chop almonds fine, adding the bitter almonds 
for a more pronounced flavor. Add the chopped 
almonds to the chicken broth, seasoned with 
onion juice and bay leaf. Simmer slowly. Melt 
the butter and stir in the flour; when smooth, 
add to the broth, stirring constantly until the 
boiling point is reached. Add the milk and 
cream and season to taste with salt and pepper. 

Southern Bean Soup 

1 cup dried beans 

cold water 
6 cups ham broth 
1 cup chopped celery 
% onion, minced 

3 tablespoons butter 
3 tablespoons flour 

salt and pepper 

Cover the beans with cold water and let 
stand overnight, or at least six hours. Drain 
off water and add beans to ham broth. Add the 
celery and onion and let cook slowly until beans 
become quite soft. Strain the bean broth ; press 
the beans through a sieve and add the pulp to 
the strained broth. If necessary, add more water 
in order to have five cups of broth. Melt the 
butter, stir in the flour, salt and pepper; slowly 
stir in the hot bean broth and simmer until 
thickened. Serve hot with slices of lemon and 
hard cooked eggs. 

Some folks say preachers won't steal, 

But I caught two in my cornfield. 

One had a bushel, one had a peck, 

One had a roastiji' ear hung round his neck. 



Chicken Cream Soup 

3 cups chicken broth 

3 tablespoons rice 
Vz cup diced celery 

2 cups hot milk 

Cook the rice and celery until soft. Strain 
and rub through a strainer and add to the 
stock. Add 2 cups of hot milk, season with 
salt and pepper to taste. Sprinkle chopped 
parsley over the top when ready to serve. 

Okra Soup 

1 soup bone 

4 cups cold water 

4 cups okra, cut fine 

2 cups tomato pulp 
salt and pepper 

Cover soup bone with cold water and allow 
to come to a boil; cook about one hour. Add 
the okra which has been cut fine and the tomato 
pulp. Simmer all together for 2 hours until 
thick. Rice is invariably served with this soup 
and sometimes corn and buttered beans. 

Black Bean Soup 

2 cups black beans 
12 cups water 

*/4 pound salt pork 

y% pound lean beef, cut in small pieces 
1 carrot, diced 

3 small onions, minced 
3 cloves 

J /4 teaspoon mace 

dash red pepper 
3 hard cooked eggs, sliced 
1 lemon, sliced 

1 wineglass sherry 

Wash and clean beans and soak over night. 
In the morning, sort carefully and add to the 
water with the salt pork, the lean beef, the 
carrot, onion and seasonings. Cover and cook 
slowly for 3 hours, or until beans have become 
very soft. Rub through a sieve, place in a 
tureen; add the sliced eggs, the lemon and the 
glass of sherry. 

Southern Gumbo 

2 tablespoons butter, 

melted 

1 onion, chopped 

2 cups tomatoes 

2 cups okra, cut fine 

1 cup chopped green 

peppers 

2 cups hot water 

% teaspoon celery seed 
salt and pepper 

Fry the onions in the 
melted butter until brown; 
add the vegetables, hot 
water and seasonings. 
Cook slowly until quite 
thick. 




THE SOUTHERN COOK BOOK 



Maryland Cream of Crab Soup 

1 tablespoon flour 

2 tablespoons butter 
2 quarts milk 

1 pint crab meat 
V'2 onion sliced 

Va pint heavy cream 

chopped parsley, celery, salt, pepper 

Melt butter in top of double boiler, add 
flour and blend. Gradually add the milk and 
onion, parsley and celery, and season to taste. 
Cook slowly until the soup thickens a little, 
then add the crab meat. Serve in individual 
dishes with a spoonful of whipped cream on top. 

Crab Soup, Baltimore 

2 tablespoons butter 

1 onion, finely chopped 

1 tablespoon flour 

2 cups warm water 
1 cup crab meat 

!/4 cup chopped celery 
chopped parsley 
salt and pepper 
dash Tabasco sauce 

3 cups scalded milk 

Melt the butter, add the onion and brown. 
Blend in the flour and slowly add the warm 
water; allow to cook until slightly thickened. 
Add the crab meat, celery, parsley and season- 
ings. Allow to simmer for 30 minutes. Just be- 
fore serving, add the scalded milk. 

Oyster Soup 

1 quart oysters 

1 quart rich milk 

2 tablespoons butter 

1 tablespoon finely-chopped parsley 

dash onion salt or 1 teaspoon onion juice 

salt and pepper to taste 

Strain the oysters, put oyster broth in a 

saucepan. Into a double boiler pour the milk. 

Heat the oyster broth but do not boil. When 

both are hot add the broth to the milk, stir. 

Add the butter and seasoning, then gradually 

one by one put the oysters in and heat until 

hot but never let it boil. When the oysters 

puff and the 
edges crinkle, 
serve at once. 




Shrimp Gumbo 

2 quarts fresh shrimp 

3 onions 

% cup vinegar 

salt 

2 quarts water 
1 tablespoon butter, melted 
1 tablespoon flour 

4 cups okra, cut fine 

1 cup cooked rice 

6 large tomatoes, skinned 

2 bay leaves 

pinch sugar and pepper 

Wash and clean the shrimp. Boil the shrimp 
with 2 of the onions, the vinegar and salt in 
the water about 20 minutes. Drain off the stock 
and save. Shell the shrimp. Chop the remain- 
ing onion and brown in the melted butter. 
Stir in the flour and slowly add the strained 
broth, stirring constantly. Add the okra and 
rice, tomatoes, seasonings and shelled shrimp. 
Let simmer a short time before serving in order 
to cook okra and tomatoes. 

Oyster Bisque 

1 quart oysters 
1 quart milk 
1 tablespoon flour 
1 tablespoon butter 
% cup chopped celery 
1 green pepper 
Worcestershire sauce 
salt and pepper 

Put oysters through a meat grinder, make a 
cream soup with milk, thickened with flour and 
seasoned with butter, salt, pepper, chopped 
celery and green pepper. Add the oysters and 
keep the soup hot but do not allow it to boil 
as it may curdle. Add Worcestershire sauce 
just before serving. 

Chicken Oyster Gumbo 

1 small chicken 

1 pound of beef cut up for stewing 

1 cup diced okra 

1 tablespoon butter 

1 onion 

3 pints water 

2 dozen oysters 

I l /2 teaspoons sassafras leaves 

salt and pepper 

Cut up the chicken and stew it with the 
beef and 1 cup okra in 3 pints of water. When 
a strong broth has been obtained and the meat 
is tender, remove the chicken bones and cut 
the meat into small pieces. Add the oysters 
with their liquor and season to taste with salt, 
pepper and onion browned in butter. Add the 
sassafras leaves. Cook until the edges of the 
oysters curl. 

Cindy went to meetin' 

She shouted and she squeeled; 
She got so much religion 

She broke her stockin' heel. 



THE SOUTHERN COOK BOOK 



Creole Soup a la Madame Begue 

1 tablespoon butter, melted 
1 tablespoon chopped green pepper 
1 tablespoon chopped red pepper 
1 tablespoon flour 
l l /2 cups soup stock 
1 cup tomato pulp 
l /2 cup corn 

salt and pepper 

Lightly brown the peppers in the melted 
butter; blend in the flour. Slowly add the soup 
stock and tomato pulp; place over fire and con- 
tinue to stir until soup boils. Reduce the heat, 
cover and let cook slowly for 20 minutes. Strain 
into another pot, add the corn and season to 
taste with salt and pepper. 



Onion Soup Au Cratin 

2 quarts meat broth 

8 medium sized onions 

2 tablespoons butter 

1 teaspoon Worcestershire sauce 

salt and pepper 

toast 

grated parmesan cheese 

Slice onions thin and brown in butter. Add 
the broth, Worcestershire sauce, salt and pep- 
per to taste, and simmer until the onions 
are tender. Pour soup into an earthen jar 
or oven-glass casserole. Arrange toast on top 
of soup, sprinkle with grated cheese and place 
under the broiler until cheese melts and 
browns. 



Southern Jugged Soup 

6 potatoes, sliced 

1 onion, sliced 

6 tomatoes or two cups canned tomatoes 

1 turnip, diced 

1 can peas 

1 grated carrot 
% cup rice 

3 quarts water 

1 tablespoon salt 

1 tablespoon sugar 
% teaspoon pepper 

1 pinch allspice 

Arrange vegetables, rice and seasonings in 
alternate layers in the bottom of a stone 
crock with a cover. Boil any carcasses of 
cold chicken, bones of roast meat or steak 
with trimmings, in three quarts of water, 
until the liquid is reduced to two quarts. 
Strain, cool and remove. Pour the broth 
over the vegetables. Put on the cover and 
seal, using tape or muslin, to keep in the 
steam. Set crock in a pan of hot water. 
Place in oven and cook from four to six 
hours. 



Plantation Soup 

1 carrot, diced 

1 stalk celery, cut fine 

1 small onion, chopped fine 

2 cups soup stock 

4 tablespoons butter 

2 tablespoons flour 

2 cups milk 
% cup grated cheese 

Cook carrot, celery and onion in the stock 
until very tender; strain; make a thin white 
sauce by melting the butter, stirring in the flour 
and slowly adding the milk. Combine the stock 
with the white sauce and simmer until blended. 
When ready to serve, add the grated cheese. 

Jellied Melange 

2 tablespoons gelatin 
% cup cold water 
4 cups hot chicken broth 
2 tablespoons onion juice 
1 cup chopped cooked chicken 
V-2 cup chopped cooked ham 
% cup chopped celery 

1 pimiento, chopped fine 
Soak the gelatin in the cold water for five 
minutes. Add to the hot chicken broth with the 
onion juice and stir until it dissolves. Set aside 
to cool; when it begins to congeal, stir in the 
other ingredients, and put in small molds. Chill. 
Serve on lettuce garnished with mayonnaise 
and parsley. 

Vegetable Bouillon 

(General Lee's Favorite Soup) 

4 cups tomatoes 

1 stalk celery, chopped 

2 carrots, chopped 
2 sprigs parsley 

% green pepper, chopped 

1 bay leaf 

2 teaspoons onion juice 
salt and pepper to taste 

1 wineglass sherry wine 

2 cups water 

Put the tomatoes in a saucepan with the 
water, add all the vegetables 
and seasoning and let boil for 
30 minutes. Strain. Add the 
sherry wine. Serve piping 
hot. /A/ 



Carry dot load on your 
head 

De Lord will bless your 
good corn bread. 




10 



THE SOUTHERN COOK BOOK 



Ribs of Beef a la Mission 

Season short ribs with salt and pepper, also 
rub over slightly with clove of garlic. Cover 
with boiling water, add 1 large sliced onion. 
Cook slowly two hours. Add 2 cups toma- 
toes, one teaspoon paprika, and cook gently 

1 hour. 

Veal Paprika 

Cut veal steak % inch thick. Season with 
salt and pepper, roll in flour. Heat fat in 
spider, add paprika until red, then two onions, 
sliced. Fry slightly, add meat, brown all 
over, add gradually MJ cup thick sour cream. 
Cover pan, let cook slowly Ms hour, add a 
little water and serve. 

Old Dominion Veal Fricassee 

Cut in pieces 2 pounds veal (loin). Cook 
slowly in boiling water to cover, add 1 onion, 

2 stalks celery, 6 slices carrot. Remove meat. 
Season with salt and pepper, dredge with 
flour and brown in butter. Serve with brown 
sauce. 

Calvert Manor Frogs* Legs 

(A Dish for the Epicure) 

8 frog legs 

boiling salt water 
% cup lemon juice 
salt and pepper 

1 egg, beaten 
cracker crumbs 

Only the hind legs of the frogs are eaten. 
Skin the legs and scald them in boiling salt 
water and lemon juice for about two minutes. 
Dry after scalding. Season with salt and 
pepper; dip in beaten egg and then in cracker 
crumbs. Fry for three minutes in deep fat and 
serve two frog legs per person. 

Parsnips and Salt Pork 

2 pounds salt pork 
6 parsnips 

Cut salt pork in small pieces and partly 
cover with water and cook until almost done. 
Then add the parsnips, which have been cut 
in one-inch pieces. Cook until both the salt 
pork and parsnips are tender. 




Stuffed Pork Chops 

Select as many rib pork chops as needed. 
Have the butcher cut them an inch in thkk- 
ness and make a pocket in each one. Fill 
with the following bread filling. 
2 cups bread crumbs 
1 tablespoon chopped onion 
1 cup chopped apples 
season to taste 
hot water to moisten 

Place in a baking dish, add a little water 
to keep from sticking and bake in a slow 
oven until pork is very well cooked. 

Belgian Hare a la Maryland 

1 rabbit, cut in portions 
salt and pepper 

1 cup flour 

2 eggs, beaten 
cracker crumbs 

4 tablespoons butter, melted 

1 small onion, minced 

1 bay leaf 

hot water 

Wash pieces of rabbit and wipe well. 
Sprinkle with salt and pepper and roll each 
piece in flour, beaten eggs and cracker crumbs. 
Put in roaster in which the butter was melted, 
add onion and bay leaf; cover. Roast for I'/a 
hours in a moderate oven (350 to 375 F.) ; 
baste with hot water, using from 1 to 2 cups 
depending on amount of gravy desired. Con- 
tinue to roast, basting frequently, for M> hour. 

Sweetbreads and Mushrooms 

1 pair sweetbreads 

2 tablespoons butter, melted 
2 tablespoons flour 

salt and pepper 

2 cups milk 

1 pound fresh mushrooms 
Parboil sweetbreads and remove all the loose 
membranes. Saute in 1 tablespoon of the butter. 
Blend in 1 tablespoon of the flour; add salt 
and pepper to taste and 1 cup of milk. Simmer 
slowly until thickened. Wash and peel the 
mushrooms, saute in the remaining butter, 
blend in the remaining flour, and add the salt 
and pepper and milk. When thickened, combine 
with the sweetbread mixture and put in a cas- 
serole. Cover with bread crumbs and dot with 
butter. Brown in a hot oven (400 F.) for 5 
to 8 minutes. 

Liver a la Madame Begue 

1 pound calves' liver, cut in 1-inch cubes 

2 small onions, thinly sliced 
2 sprigs parsley 

salt and pepper 

Sprinkle the liver with salt and pepper, 
cover with onion and parsley; let stand for 2 
hours. Fry in deep fat (390 F.) 1 minute. 
Drain, garnish with lemon and parsley. 



Ah got corn, squash and yams! 

Ah got chicken, squirrel, sugar cured hams! 



THE SOUTHERN COOK BOOK 



11 



Mock Terrapin Stew 

Boil two chickens until tender, cut the meat 
from the bones and dice it. Beat the yolks of 
six eggs and set aside. Blend two tablespoons 
of flour with J /4 pound of melted butter and 
add one pint of milk heated to the boiling 
point. Add the beaten yolks, season with salt 
and pepper. Put back on fire, adding the 
diced chicken and one large glass of wine just 
before serving. 

Rice and Chicken Casserole 

2 cups rice 

2 cups milk 
\V<2 tablespoons butter 

2 eggs 

1 cooked chicken 

Bone the chicken and cut into one-inch 
pieces. Boil the rice in salted water until ten- 
der. Stir in the butter, the milk and the eggs. 
Put a* layer of this into a casserole, then the 
chicken, then the rice. Bake in a (350 F.) 
moderate oven until well browned. 

Dixie Chicken Shortcake 

1 large chicken, cooked 

2 cups chicken stock 
2 tablespoons flour 

1 pound mushrooms, cleaned 

2 tablespoons butter, melted 
salt and pepper 

1 pan cornbread (see page 31) 

Remove the skin and bones from the cooked 
chicken. Cut meat into small pieces. Make a 
sauce, using 2 cups of the chicken stock and 
thickening it with the flour. Saute the mush- 
rooms in the butter. Add the chicken and mush- 
rooms to the sauce. Cut the cornbread into 4- 
inch squares and split. Cover the lower halves 
with some of the chicken mixture. Lay on these 
the top crusts and cover with more of the 
chicken mixture. Leftover chicken and gravy 
may also be used in this manner. 

Pigeon Pie 

4 squabs, parboiled 

rich pastry (see page 37) 

3 tablespoons butter, melted 
3 tablespoons flour 

2 cups stock in which squabs were boiled 
1 cup milk 

salt and pepper 

buttered bread crumbs 

Fry the parboiled squabs until they are well- 
browned. Line a deep casserole with rich pastry 
dough and place the fried squabs in the cas- 
serole. Blend 3 tablespoons of flour with the 
melted butter and slowly stir into the stock 
and milk. Season with salt and pepper and heat 
until thickened. Pour the sauce over the 
squabs; sprinkle buttered bread crumbs on top 
and place in a hot oven (450 F.) for 10 min- 
utes. Reduce the heat to moderate (350 to 
375 F.) and continue baking for 8 to 10 min- 
utes, until crumbs and edges of crust are nicely 
browned. 

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



Roast Squab with Rice Pilau 

(From the Home of Gentle Folk) 

4 squabs 

6 slices bacon 

1 onion 

% cup chopped celery 

2 cups rice 

4 cups chicken stock 

4 eggs 

salt and pepper 
mustard pickle juice 

Dress the squabs as usual, cleaning them 
thoroughly. Stuff with a mixture made as fol- 
lows: Dice bacon and fry until crisp. Remove 
the bacon, and brown the chopped celery and 
onions in the bacon drippings. Boil the rice 
in the chicken stock until tender, then add 
the bacon, celery and onion. Beat the eggs 
and add them to the rice. Season with salt 
and pepper. Stuff the squabs with the mix- 
ture and make mounds of the remaining fill- 
ing on which to lay the squab. Bake in a 
hot oven for about 25 minutes, basting the 
squabs frequently with mustard pickle juice. 



Chicken a la Tartare 

1 broiling chicken 
1 A pound melted butter 
4 sprigs parsley 
1 small onion 
% pound mushrooms 
1 clove of garlic 
salt arid pepper 
bread crumbs 

Clean the broiler and split it in half. Place 
it in a frying pan in which the butter has 
been melted. Chop the parsley, onion, 
mushrooms and garlic and add to the butter 
with salt and pepper. Cover the frying pan 
and allow the broiler to simmer for fifteen 
minutes, turning it occasionally so that the 
flavor is absorbed. The chicken is then 
dipped in bread crumbs and broiled until 
well browned. The chicken meat is deli- 
cately flavored with the mushrooms, onion, 
garlic, and 
parsley c o m - 
bination. The 
pre-cooking in 
the butter 
sauce also as- 
sures the ten- 
derness of the 
meat. 



Jar 




f 



12 



THE SOUTHERN COOK BOOK 



Roast Chicken or Turkey 

Dredge a four-pound seasoned chicken with 
flour and place on its back in dripping pan with 
butter or chicken fat the size of an egg. Place 
in hot oven (400 F.) and when the flour is 
browned reduce the heat to (350 F.) mod- 
erately hot, then add */4 cup of fat dissolved 
in % cup boiling water and baste every 
quarter of an hour. Turn chicken often until 
breast meat is tender, then it is done. About 
1^ hours are required. Turkey will require 
more liquid and will have to be roasted longer 
according to size. 

Chicken Cakes 

1 cup cooked chicken meat, chopped 

2 eggs, slightly beaten 
1 tablespoon cream 

salt and pepper 
bread crumbs, rolled fine 
1 cup White Sauce (see page 24) 
a /2 cup finely chopped celery 
Add 1 egg, cream, salt and pepper to the 
chopped chicken. Make into small flat cakes, 
dip in the remaining egg mixed with a little 
milk if desired, and rolj in the bread crumbs. 
Fry on both sides until well browned. Add 
celery to the white sauce and pour over cakes 
when ready to serve. Serve on toast and garnish 
with parsley. 

Stewed Chicken and Dumplings 

1 chicken 

1 cup flour 

2 teaspoons baking powder 
milk to make a thick batter 
salt and pepper to taste 
sprig parsley 

1 small diced onion 

Clean and cut up chicken, place in kettle 
and partly cover with water, add the chopped 
onion, salt and pepper and cook until tender. 
Mix the flour, baking powder, salt and minced 
parsley and milk to a thick batter and drop 
from the end of a spoon into the slowly boiling 
chicken broth, cover tightly and let cook for 
20 minutes without raising the lid. Place the 
chicken on a platter and surround with the 
dumplings. 

Creamed Gravy for Fried Chicken 

Take 2 tablespoonfuls of fat from 
the pan in which you fried the 
chicken from the recipe for "Fried 
Chicken Maryland". Add a table- 
spoon of flour and a cup 
of thin cream; bring to 
boiling point, stirring con- 
stantly. 



Way down yonder on Eagle 

Creek, 
Niggers don't grow but 

eleben feet; 
When they're out it ain't 

no use 
To build a ten-f-oot chicken 

roost. 




Barbecued Chicken 

1 young broiling chicken 

5 tablespoons melted butter 

2 tablespoons vinegar 
2 teaspoon dry mustard 

V-2 teaspoon Worcestershire sauce 
1 pinch red pepper 

Split young chickens for broiling. Place 
them on a broiling rack, skin face down, and 
cook under moderate flame until well browned 
and almost tender. Turn and brown the other 
side. While chicken is cooking, baste fre- 
quently with the above mixture. 

Fried Chicken Maryland 

Select carefully a young tender fryer. 
Singe and cut into halves or quarters. Wash 
carefully and dry, then dip into flour to which 
has been added salt and pepper. Place large 
piece of butter or chicken fat in an iron skil- 
let and when hot, drop in pieces of chicken 
and brown quickly on all sides. Reduce heat, 
add one cup of water and let simmer slowly 
until done. Remove lid and let chicken fry 
down slowly. Serve with creamed gravy. 

Miss Cecelia's Chicken Pot Pie 

1 young chicken 

Pie dough (see page 37) 
i/4 cup butter 

Salt and pepper 

1 cup milk 

*4 cup chicken stock 

Dress and cut a young chicken weighing 1% 
pounds as for frying. Place pieces into a stew- 
pan and barely cover with boiling water. Cook 
slowly until the meat is tender. 

Make pie dough, but use a little less short- 
ening than called for in the recipe. Divide the 
dough into two parts. Roll out one piece very 
thin, line the sides of a baking dish with part 
of it, put in a layer of chicken, and dot with 
butter, salt and pepper. Cut the rest of this 
piece of dough into strips, cover the chicken, 
alternating until all the chicken and dough 
are used. Add the milk and about *4 cup of 
the stock in which the chicken was cooked. 

Roll out the second piece of dough, dot with 
butter, fold and roll again until the butter is 
blended into the dough. Roll out thin, cover 
the top of the pie; press the edges together 
and make small slashes in the crust to allow 
the steam to escape. Bake the pie in a mod- 
erately hot oven (400 F.) until contents are 
cooked and the crust is well-browned. 

Chicken pie is usually served in the same 
dish in which it was. baked. 

Chicken Hash 

"A Southern Sunday Breakfast Dish A 
Northern Luncheon Delicacy" 

2 tablespoons butter 
iVa tablespoons flour 

1 cup chicken stock 

2 cups chopped chicken 

Make a white sauce with the flour and but- 
ter, using the chicken broth in place of milk. 
When thick, stir in chicken. Place in 'a but- 
tered casserole and bake. Garnish with slices 
of toast. 



THE SOUTHERN COOK BOOK 



Burgoo For Small Parries 

Meat from any domestic beasts or barnyard 
fowls may be used, along with any garden 
vegetables desired. Originally, the burgoo 
was made from wild things found in the 
woods of Kentucky. 

Cut meat to be used into inch cubes; do not 
throw away bones; add them to meat cubes. 
Add any dried vegetables which will enhance 
flavor of stew. Put all materials into large 
stewing kettle, unless beans and potatoes are 
being used. If this is the case, cook meats 
first, and add beans and potatoes about an 
hour before serving. 

FiU kettle half full of water and place over 
fire to come to a boil. Prepare other vegeta- 
bles for stew. Peel and halve onions, scrape 
end dice carrots, pare and cube potatoes. 
When liquid in kettle is boiling, add vegeta- 
bles. Lower heat and continue to simmer stew 
until vegetables are tender. Add salt and sea- 
sonings when stew is almost cooked. There 
should always be enough water to cover the 
vegetables. Canned tomatoes will add to the 
flavor of the broth. In a real burgoo, no thick- 
ening like meal or rice is used, because the 
broth is to be strained and served clear. Like- 
wise sweet vegetables we r e not used in the 
real burgoos. (See Page 6.) 

Creole Goulash 

2 cans red kidney beans 
V-2 pound sliced bacon 
1 quart can tomatoes 

1 teaspoon baking powder 
V\ pound cheese 

salt and pepper 

Cook the bacon crisply, then lift it from the 
pan. Add the kidney beans to bacon fat. 
Then tomatoes to which baking powder has 
been added. Stir all together. Season to taste 
with salt and pepper, put in casserole. Cover 
closely, set in moderate oven and cook slowly 
for 1 hour. Then remove the cover and sprin- 
kle with grated cheese, arrange the bacon 
strips over all and cook for 10 minutes long- 
er. Serve in the casserole. 

Corned Beef Hash 

"Let No Man Ever Sneer at Hash, 
Again" 

2 tablespoons butter 

3 cups cubed boiled potatoes 
% cup cream 

3 teaspoons finely-chopped parsley 

2 cups cooked corned beef 
Melt the butter in a double boiler, add the 
potatoes, mix, then pour in the cream, now 
add the chopped corned beef and the chopped 
parsley. Stir well but do not mash the pota- 
toes. Place in pan or individual moulds, 
butter the top and bake until well browned. 
If desired the top may be indented for raw 
egg per portion which is dusted with paprika, 
and baked until egg is set. Garnish with a 
sprig of parsley. 



Jambalayah (a Creole Dish) 

I 1 2 cups cold chicken, veal or mutton 

1 cup boiled rice 

2 large stalks celery 
l /2 green pepper 

1 large onion 

m cups stewed tomatoes 

salt and pepper 

buttered crumbs 

'Mix together the chicken, rice and to- 
matoes, and allow them to cook for ten min- 
utes. Then chop and add the onion, green 
pepper and celery. Turn the mixture into a 
baking dish and cover with buttered crumbs. 
Bake for one hour in a moderate oven (350 
F.). Serve very hot. This is an excellent 
way of utilizing left-over meat or chicken. 

Aunt Linda's Creole Beef Stew 

1 ' 2 pounds lean beef 

2 cups tomatoes 
1 large onion 

1 green pepper 

1 cup string beans 

3 cars or 1 can corn 

2 carrots, sliced 

flour. Worcestershire sauce and potatoes 

as indicated 

Place IVa pounds of lean beef in a casse- 
role or deep iron skillet. Around the beef 
place as many potatoes as needed, tomatoes, 
onion, green pepper, string beans, corn, car- 
rots. Sprinkle well with salt and pepper, 
partially cover with water and place in a' 
slow oven to cook until the meat is done. 
More water may be added to prevent meat 
from drying out too much. Remove from 
pan and place on serving platter and garnish 
with the vegetables. Add flour to thicken 
the meat juices and make gravy, using 
chopped parsley and Worcestershire sauce for 
the final flavoring. 

Roast Duck 

("Never Believed Anything Could Taste 
So Good") 

Prepare and clean duck as you would any 
fowl; rub with salt and pepper. Take 2 
tablespoons of ground ginger and rub on both 
the inside and outside. Peel one onion and 
into this stick 4 cloves and place on 
l he duck. Place in a roaster and add 
1 cup of water. Roast, basting often. 
Add water when necessary. Stuff 
duck with bread, apple or mush- 
room stuffing. The gravy 
should be highly sea- 
soned and a tart jelly 
may be added at the 
last. Serve with baked 
oranges (see page 26). 

Going to the race track 
To see my pony run; 
If I win any money j 

Gonna give Caledonia some. 




14 



THE SOUTHERN COOK BOOK 



Baked Sliced Ham and Apples 

2 large, thin slices raw ham 

1 teaspoon dry mustard 

2 teaspoons vfnegar 
Vz cup brown sugar 

1 tablespoon butter 

2 apples 

Remove the bone from the ham. Mix to- 
gether the mustard and vinegar. Spread 
the mixture thinly on the ham. Slice ap- 
ples very thin and spread 2 layers on the 
ham. Sprinkle well with the brown sugar. 
Roll the ham the long way. Hold together 
with metal skewers or tie with string. Place 
in baking pan and dot with butter. Bake in 
moderate oven for 25 to 30 minutes. Baste 
several times while baking. 

Broiled Hamburger Steak 

1 pound chopped beef 

2 teaspoons chopped onion 
salt and pepper to taste 

1 tablespoon cold water 
1 tablespoon chopped fat 
Mix all together and shape into small round 
cakes. Place a piece of butter on top of each 
cake and broil fast on both sides. One pound 
of beef will make 4 cakes. 

Baked Ham 

1 slice ham, one inch in thickness 
% cup brown sugar 

1 teaspoon dry mustard 

2 cups milk 

Place ham in baking dish, rub mustard 
over the top, sprinkle with brown sugar and 
cover with milk. Bake in a slow oven (300 
F.) for one hour. 

Broiled Ham 

1 slice ham 
1 cup milk 
1 cup water 

Trim all skin from ham and soak in the 
water and milk for about one hour. Wipe 
well and place on broiler rack and put under 
slow flame. Broil 
slowly and when 
cooked and 
slightly browned 
from 



Hamburger-Bacon Roast 

3 pounds ground beef and pork 

2 large potatoes, cooked and mashed 

1 onion, chopped fine 

2 slices bread, diced 
chopped parsley 
salt and pepper 

3 hard cooked eggs 
% pound sliced bacon 

Combine the meat, potatoes, onion, bread 
and seasonings. Divide into 2 parts; place one- 
half in baking pan, cover with the whole hard 
cooked eggs and the remaining half of the meat. 
Cover meat with slices of bacon and bake in 
a moderately hot oven (400 F.) for VA> hours. 

Ham and Pineapple 

(Something to Write Home About) 

1 slice of ham 1 inch thick, center cut of 
cured ham 

2 cups milk 

2 tablespoons butter 
1 can sliced pineapple 

Soak the ham in the milk for four hours. 
When ready to cook remove ham from the 
milk and place in hot pan with the butter. 
Cook slowly until brown and then turn ham 
and brown on other side. Transfer ham to 
another pan and place in warm oven where 
it will stay hot but not cook. Put slices of 
pineapple in pan with ham juice and brown 
on both sides. Then place ham on platter, 
with slices of browned pineapple on top and 
around it. Mix the pineapple juice with 
the ham gravy and pour over the ham. 

Smithfield Ham 

(The Ham that made Virginia Famous) 

Soak ten- to twelve-pound ham for twelve 
hours, then boil, cooking very slowly for four 
to five hours, until tender. Cool in its own es- 
sence. When cold, remove the skin and make 
crisscross gashes in the top of the ham with a 
sharp knife. Sprinkle on top of ham two 
tablespoons of cracker dust, two tablespoons 
of brown sugar, and sprinkle lightly with pep- 
per. Stick the ham with whole cloves. A 
wineglass of sherry sprinkled over the top of 
the ham will greatly improve the flavor. Bake 
in a hot oven (450 F.) for twenty minutes 



until brown, 
parsley. 



Garnish with watercress and 




remove 

rack and place 

on hot platter. 



Chitterlings 

(Chit'lings) 

Wash chitterlings thoroughly and cover with 
boiling salted water. Add 1 tablespoon whole 
cloves and 1 red pepper cut in pieces. Cook 
until tender. Drain. Cut in pieces the size of 
oysters. Dip each piece in beaten egg and 
then in cracker crumbs. Fry in deep fat until 

|fer brown. Chitterlings (the smaller intestines of 

swine) are obtainable at Southern Butcher 

jULx Shops. 

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



THE SOUTHERN COOK BOOK 



Chicken Terrapin 

2 pairs sweetbreads 

1 large chicken, cooked 

1 quart cream 

1 tablespoon cornstarch dissolved in milk 

2 egg yolks 

1 tablespoon butter 
salt and red pepper 

1 wineglass sherry 

Parboil the sweetbreads, let cool; remove all 
the membrane, and cut sweetbreads in small 
pieces. Cut fine the meat from the chicken 
which has been cooked and add to the sweet- 
breads. Place the cream in a double boiler and 
thicken with the coinstarch which has been 
dissolved in a little milk. When the cream has 
been heated thoroughly, add the egg yolks and 
stir well. Then add the butter and seasoning. 
When well thickened and hot, stir in the 
chicken and sweetbreads. Just before serving 
add one wineglass of sherry. This may be served 
either on toast or in patty shells. 

Roast Partridge 

Thoroughly clean four partridges in and 
outside. Pin over the breast of the partridges 
a long thin strip of bacon. Rub out and in 
side with salt and pepper, and put in a roast- 
ing pan with a cup of water for 4 partridges. 
Roast in a hot oven for 30 minutes, basting 
every 5 minutes. When birds and gravy are a 
rich brown pour over them a cup of slightly 
eour cream. Let the cream bubble up in the 
pan for a minute, baste once more, and serve 
with gravy poured over the partridges on toast. 
Garnish with baked oranges. 

Louisiana Poultry Sauce 

(Sauce Poulette) 

I l /2 cups chicken broth or stock 

1 medium onion, sliced 

2 tablespoons chopped celery 
salt and pepper 

2 egg yolks 

2 teaspoons flour 

1 tablespoon butter 

2 teaspoons tarragon vinegar 
2 teaspoons chopped parsley 

Place soup stock in saucepan with the onion, 
celery, salt and pepper and boil four minutes. 
Mix egg yolks with flour and when well mixed 
add a tablespoon of cold stock, pour contents 
of saucepan over the egg mixture very slowly, 
place on fire again and let thicken, stirring fast 
and evenly so that the sauce will not curdle. 
Add butter, vinegar and parsley and stir until 
butter melts. Strain into gravy dish. 

Sometimes I'm up, sometimes I'm down, 
Sometimes I'm almost to the groun'! 
Altho' you see me going 'long so, 
I have my troubles here below! 
What makes old Satan hate me so? 
'Cause he got me once and let me go! 



Crayfish Bisque 

2 dozen crayfish 

1 quart water 

2 onions 
2 carrots 

2 stalks celery 

4 branches parsley 
!4 teaspoon thyme 
6 tablespoons cracker crumbs 
milk 

3 tablespoons butter 
2 tablespoons flour 

salt and pepper 
1 egg, beaten 

Prepare crayfish for soup by soaking in cold 
water for 30 minutes. Wash carefully; use a 
brush to remove all the dirt. When cleaned, 
place in a soup pot with the water, 1 onion, the 
carrots, celery, half the quantity of parsley and 
the thyme. Allow to come to a boil and con- 
tinue to cook for 25 minutes. Drain off the 
water from the crayfish and set aside for later 
use. Remove all the meat from the heads and 
bodies of the crayfish ; set aside the heads which 
are to be stuffed. Moisten cracker crumbs with 
milk. Chop crayfish meat and add to the 
moistened crumbs. Mince the remaining onion ; 
melt the butter, add the onion and 1 tablespoon 
of flour. Add 1 tablespoon of the fish broth an ! 
the remainder of the parsley. Season with salt 
and pepper to taste. Simmer slowly for a few 
minutes; add the crayfish and bread crumb 
mixture and cook 2 minutes longer. Remove 
from stove and let cool slightly. Stir in the 
beaten egg. Fill the crayfish heads with th;< 
mixture. Dredge the heads in flour and 
fry in butter until nicely browned. Drain 
on paper and keep warm while preparing 
the stock. Melt the balance of the butter: 
add the remainder of the flour and stir 
until smooth. Strain reserved stock in order 
to remove celery and carrots. Add the broth to 
the butter and flour. Cook slowly for 12 
minutes; season with more salt and pepper if 
desired. Before serving, add the stuffed cray- 
fish heads. 



Planked Shad 

3 to 4-pound shad 
% cup melted butter 
salt and pepper 
parsley and lemon 

Clean and bone fish. Broil for 10 minutes 
and then place on a buttered plank, skin side 
down, season well and pour melted butter 
over and bake in a hot oven (400 F.) for 15 
minutes. Remove from oven and place mounds 
of mashed potatoes pressed through a pastry 
bag around the fish. Return to oven until 
potatoes are brown and fish well done. Gar 
nish with parsley and lemon slices. 



16 



THE SOUTHERN COOK BOOK 



Brunswick Stew 

2 tablespoons bacon grease 

1 frying chicken (about 2 to 2% pounds) 

2 onions 

3 cups of water 

3 tomatoes, peeled and quartered 

% cup sherry 

2 tablespoons butter 

% cup bread crumbs 

2 teaspoons Worcestershire sauce 

1 pound fresh lima beans 
salt and pepper 

% cup okra 

3 ears green corn 

Brown the onion in the bacon grease; then 
add the chicken which has been cut in small 
pieces and seasoned. When chicken is done, 
pour off the grease and put chicken and 
onions in a dutch oven. Add the water, to- 
matoes, the sherry wine and Worcestershire 
sauce. Cook slowly over low flame for % 
hour, then add the lima beans, okra and corn 
cut from the cob. Let simmer one hour. 
Then add the butter and bread crumbs and 
cook V'2 hour longer. 

Barbecued Lamb 

leg of lamb 

2 tablespoons Chili sauce 
2 onions (sliced) 

1 clove garlic 

1* tablespoon Worcestershire sauce 

1 teaspoon ginger (ground) 

1 teaspoon dry mustard 

1 tablespoon vinegar 
pepper and salt 

2 tablespoons olive oil 

After wiping lamb well with a damp cloth 
rub thoroughly with the spices, which have 
heen mixed together. Dredge well with flour 
and brown quickly in a hot oven (400 F.) 
about 25 minutes. Reduce heat and baste 
^vith the following sauce made by mixing the 
Chili sauce, Worcestershire sauce, vinegar and 
olive oil together. Slice onion and place 
around the meat with the clove of garlic. 
Baste every 15 minutes, allowing about 30 
minutes to the pound for roasting. One hour 
before finished add 1 cup of boiling water. 
Skim fat from pan and strain for gravy. 

Barbecue Sauce 

/4 pound butter 
1 cup vinegar 

1 sour pickle, finely chopped 

2 tablespoons chopped onion 

2 tablespoons Worcestershire sauce 
2 tablespoons chili sauce 

4 slices lemon 

1 teaspoon brown sugar 
1 green pepper, finely chopped 
Combine all the ingredients and mix thor- 
oughly. Place in a saucepan on a slow fire 
and cook until butter melts, stirring con- 
stantly. Place in top of a double boiler and 
keep warm until ready to use on barbecued 
meats or as a sauce for barbecued sand- 
wiches. 



Opossum 

The opossum is a very fat animal, with a 
peculiarly flavored meat. It is dressed much 
as one would dress a suckling pig (for pro- 
cedure, see recipe below), removing the en- 
trails, and if desired, the head and tail. After 
it has been dressed, wash thoroughly inside and 
outside with hot water. Cover with cold water 
to which has been added 1 cup of salt. Allow 
to stand overnight; in the morning, drain off 
the salted water and rinse well with clear, boil- 
ing water. 

Make a stuffing as follows: Melt 1 tablespoon 
of butter in a frying pan and add 1 large onion 
which has been chopped fine. When the onion 
begins to brown, add the finely chopped liver of 
the opossum,^ if desired, and cook until the 
liver is tende'r and well done. Add 1 cup of 
bread crumbs, a little chopped red pepper, a 
dash of Worcestershire sauce, 1 finely chopped 
hard cooked egg, salt and water to moisten. 
Stuff the opossum with the mixture, fastening 
the opening securely with skewers or by sewing. 
Put in a roasting pan, add 2 tablespoons of 
water and roast in a moderate oven (350 F.) 
until the meat is very tender and richly 
browned. Baste constantly with the opossum's 
own fat. When sufficiently roasted, take from 
the oven, remove the skewers or stitches, and 
put the opossum on a heated platter. Skim the 
grease from the gravy remaining in the pan; 
serve the gravy in a sauceboat. Serve with baked 
yams or sweet potatoes. 

Roast Suckling Pig 

For roast suckling pig use only the very 
young pigs not over six weeks old. Scald 
them by immersing in very hot water (not 
boiling) for 1 minute. Remove from the 
water and use a very dull knife to scrape off 
hair in order that skin will not be broken. 
Then cut a slit from the bottom of the throat 
to the hind legs and remove the entrails and 
organs, being careful not to break the brains. 
Wash thoroughly in cold water and chill. Fill 
with any desired poultry stuffing and sew 
opening. Roast in a moderate oven (350 F.) 
from 3 to 4 hours. When serving place a red 
apple in mouth of pig and serve with candied 
sweet potatoes and apple sauce. 

Apple Ball Sauce for Suckling 

(For Goose, Too) 

1 cup sugar 
1 cup water 
4 cloves 

grated rind of l /2 lemon 
P/2 cups apple balls 

Make a syrup of the sugar and water, add- 
ing the lemon peel and cloves. Cook for sev- 
eral minutes, remove the lemon rind and the 
cloves and drop in the apples, which have 
been cut in balls with a potato cutter. Cook 
until apples are done. Serve with poultry 
or roasts. 



THE SOUTHERN COOK BOOK 



17 



Bouillabaisse 

1% quarts water 

1 tablespoon salt 

1 pound fresh shrimp 
12 cloves 

Vi pound fresh mushrooms 

2 tablespoons butter 

2 large onions, chopped 

2 buds garlic 

2 cups tomato pulp 

2 cups water 

3 bay leaves 

l l /2 teaspoons curry powder 

1 cup grated cheese 
V'2 cup sherry 

2 pounds fish fillets (haddock or any boned 
fish) 

1 pound scallops 

2 tablespoons flour 

Add shrimp, 4 cloves and salt to IVi quarts 
of water and bring to a boil. After boiling for 
10 minutes remove the shrimp from the pot, 
saving the broth for later use. Shell the shrimp 
and cut in half lengthwise. Cut mushrooms into 
thin slices, add to the shrimp and allow to stand 
until needed. Melt the butter and fry the onions 
and garlic in it until golden brown; add the 
tomato pulp and 2 cups of water, 4 cloves, the 
bay leaves, curry powder, cheese and *4 cup 
of sherry. Allow this mixture to cook slowly 
for 30 minutes. Season with more salt, if de- 
sired. Meanwhile, bring shrimp broth to boil- 
ing point, add the fillets of fish, scallops, 4 
cloves and % cup of sherry, lower the flame 
and simmer until fish is sufficiently cooked 
(about 15 minutes). Combine the shrimp and 
mushroom mixture with the fish and cook for 
5 minutes. Moisten flour with a little cold water 
and add to the boiling liquid as a slight thicken- 
ing. Cook another 5 minutes. Remove pieces 
of fish from the sauce, place on buttered slices 
of toast on large platter, pour sauce over fish 
and serve. 



Dried Beef a la Maryland 

% pound chipped smoked beef 
V2 cup thin cream 

1 cup milk 

1 tablespoon butter 

1 scant tablespoon flour 
pepper 

Soak chipped beef in boiling water for 5 
minutes. Drain and dry on a towel. Make 
a sauce by melting butter in top of double 
boiler, stir in flour and blend well, then grad- 
ually add milk and cream, cook for a few 
minutes, then add seasonings and beef. Cook 
10 minutes and serve on crisp toast. 



Chicken Chili Con Carne 

1 young chicken 

2 tablespoons salt 

1 large can tomatoes 

3 large onions, chopped 

3 buttons of garlic, chopped 
I l /2 teaspoons chili powder 

1 quart cooked Mexican beans 
Cover the chicken with water and add the 
can of tomatoes, salt, 2 buttons of garlic and 
2 onions. Cook until the chicken is done, 
remove the chicken from the broth, bone 
and cut chicken in small pieces and put meat 
back in the liquid. Heat and while stirring 
add the chili powder, if more seasoning is de- 
sired add more powder. In a separate pan 
melt 2 tablespoons butter and gently brown 
the remaining onion and garlic button. Add 
this to the original mixture and cook for 
1 hour. When nearly done add 1 quart of 
cooked Mexican beans. Cook about 10 min- 
utes longer, just simmering. Serve in deep 
bowl with crackers. 



Pendennis Turtle Soup 

(The Soup That Made Kentucky 
Famous) 

2 pounds of veal bones 
2 carrots 
2 onions 

2 tablespoons butter 

3 tablespoons flour 

2 quarts beef stock or water 
1 small can tomatoes 

1 small can tomato puree 
salt and pepper 
whole cloves 

M> cup sherry 

2 cups boiled fresh turtle meat 

1 lemon 

2 hard cooked eggs 

Roast the bones and vegetables with the 
butter until brown. Add flour and brown 
again. Add water or beef stock, tomatoes and 
tomato puree, salt, black pepper to taste, and 
a few whole cloves. Boil for two hours. Add 
sherry wine. Strain the soup through cheese- 
cloth. Then add boiled fresh turtle meat 
cut in small squares, lemon and eggs, also 
cut in small squares, boil up quickly and 
serve. 

The Ballad of Bouillabaisse 

This Bouillabaisse a noble dish is 

A sort of soup, or broth, or stew, 
Or hotchpotch of all sort of fishes, 

That Greenwich never could outdo; 
Green herbs, red peppers, mussels, saffron, 

Soles, onions, garlic, roach, and dace: 
All these you eat at Terre's Tavern 

In that one dish of Bouillabaisse. 

THACKERAY 



18 



THE SOUTHERN COOK BOOK 



Shrimp Sauce 

(To Be Served with Fish) 

1V2 cups chopped cooked shrimps 
3 tablespoons lemon juice 
salt and pepper to taste 
iVz cups white sauce (see page 24) 

2 hard cooked eggs 

Soak shrimps in lemon juice one-half hour 
and add them to white sauce; when ready to 
serve add the finely chopped hard cooked egg 
and a little minced parsley. Pour this over 
the fish. 



Deviled Crabs Norfolk 

Make a white sauce by mixing one table- 
spoonful of melted butter and one tablespoon- 
ful of flour; add one-half cup of cream or 
milk and let come to a boil, stirring constant- 
ly. Add salt and pepper. Then add one pint 
of crab meat, two chopped hard cooked eggs, 
sprig of parsley, dash of Worcestershire sauce 
and place in the shells. Brush with melted 
butter and cracker crumbs and bake in slow 
oven until well browned. 



Crab Croquettes 

2 cups crab meat 
1 teaspoon onion juice 
salt and pepper 
chopped parsley 
1 cup white sauce (see page 24) 

cracker crumbs 
1 egg, beaten 

Chop the crab meat fine and add the season- 
ings. When well mixed, add to the white sauce. 
Mold into croquettes, roll in cracker crumbs, 
dip in the slightly beaten egg, and then roll 
in the crumbs again. Fry "in deep hot fat until 
golden brown. 



Shrimp Paste 

Run a quart of boiled and picked shrimp 
through the meat grinder. Put in a saucepan 
with salt, pepper, mace and two heaping table- 
spoons of butter. Heat thor- 
oughly, and place into molds, 
pressing down very hard 
with a spoon, pouring melted 
\ butter over top. Place in 

refrigerator, and when 
V \ \ Y .1 cold slice and serve. This 
makes an excellent hors 



d'oeuvre or an 
addition to a to- 
mato salad. 




Shrimp and Rice Croquettes 

1 cup rice 

2 eggs 

1 tablespoon butter 

2 quarts shrimp 

After cooking rice, add butter while still 
hot. Beat eggs slightly and add lastly the 
finely-minced shrimp. Season with salt and 
pepper to taste, roll in shapes, dip in bread 
or cracker crumbs and egg. Fry in deep 
fat. 

Shrimps Caliente 

1 pound fresh shrimps 

2 large ripe tomatoes 
1 stalk celery 

i/4 teaspoon paprika 

MJ teaspoon salt 
mayonnaise 

Drop shrimps into boiling salt water and 
cook for y^ hour. When cool, remove the 
shells and set aside to chill. Peel tomatoes 
and chop them fine, then add finely-chopped 
celery and combine with shrimps and toma- 
toes. Season liberally with paprika and salt 
and add sufficient, mayonnaise to moisten. 
Mix well. Serve cold. This recipe may also 
be used for canned shrimps if desired. 

Shrimp Salad With Peas 

1 can of shrimp or one cupful of fresh 
shrimp 

y% cup diced celery 

2 hard cooked eggs 
l /2 cup of peas 

This may be served as a cold plate for five, 
with one tablespoon each of celery, chopped 
eggs and peas placed around the tablespoon 
of shrimps, in which case you would need al- 
most a whole cup of celery. Or you may mix 
all the ingredients lightly together with may- 
onnaise, first thinning the mayonnaise with 
cream and seasoning, and serve as a salad on 
crisp lettuce. 

Oyster Pie 

2 cups white sauce 

celery salt 

1 teaspoon onion juice 
1 dozen oysters 

Into the white sauce put the celery salt, 
onion juice and oysters. Season to taste, 
cover with a rich pie crust and bake 20 min- 
utes in a hot (450 F.) oven, or until pie 
crust is done. 

Recipe for white sauce will be found on 
page 24. 



Did you eber see where de boatman live? 
His house in de holler wid a roof like a sieve! 
Boatman say he got one wish 
Ef it gets much wetter he's a gonter be a fish. 



THE SOUTHERN COOK BOOK 



19 



Chesapeake Oyster Loaf 

1 loaf French bread 

2 dozen oysters 
y% cup cream 

1 tablespoon chopped celery 
pepper 

salt 

2 drops tabasco sauce 

Cut off the top crust of a loaf of French 
bread and scoop out the inside. Butter % of 
the portion you have scooped out and toast in 
the oven. Fry 2 dozen oysters in butter, add 
l /2 cup cream, a tablespoon of chopped celery, 
pepper, salt and two drops of tabasco sauce 
and toasted bread. Fill the hollowed loaf 
with this mixture, cover with top crust and 
bake twenty minutes, basting frequently with 
the liquor from your oysters, slice and serve 
hot. 



Oysters Louisiane 

1 dozen oysters 

3 tablespoons butter 

2 tablespoons red pepper, chopped 

2 teaspoons chopped onions 

3 tablespoons flour 
few grains cayenne 

Vz cup parmesan cheese 
salt and pepper to taste 

Parboil the oysters, remove from pan, re- 
serve the liquor and add enough water to 
make 1% cups. Melt the butter and fry 
the onion and red pepper in it. Add the 
flour to the onion and pepper and blend; 
then gradually pour on the liquor and stir 
constantly. Bring to the boiling point and 
season. Arrange the oysters in a casserole. 
Pour the liquid over them, add the grated 
cheese and bake in oven until thoroughly 
heated. 



Lobster Thermidor 

4 cups lobster meat, broken in small pieces 
1 pound fresh mushrooms or 1 large can 
1 cup sauterne 

1 pint rich cream 

2 egg yolks 

1 tablespoon flour 

2 tablespoons butter 
bread crumbs 
parmesan cheese 
paprika 

Saute mushrooms in the butter. Cover tight- 
ly while cooking. Season with the wine and 
add the rich cream to which the beaten egg 
yolks have been added. Thicken with flour. 
When smooth add the lobster. Place in but- 
tered ramekin, or lobster shell which has been 
cut lengthwise. Dot with butter, sprinkle with 
paprika and bread crumbs mixed with the 
parmesan cheese. Place in oven, bake until 
a delicate brown. 



Fried Oysters a la Norfolk 

1 quart oysters 

2 eggs 

cracker crumbs 

Wash and drain the oysters. Beat the eggs. 
Dip the oysters into the cracker crumbs, then 
into the egg, and then back into the crumbs. 
Have the fat hot and fry the oysters quickly. 
Drain on brown paper. 



Browned Oysters 

1 quart oysters 
4 tablespoons butter 
l l /2 tablespoons flour 
juice of one lemon 
salt and pepper 
Worcestershire sauce 

Remove the oysters from their juice and 
drain. Dredge them in flour and brown them 
in two tablespoons of the butter. Remove 
them from the pan and strain the juice 
through a colander or sieve. Make a brown 
sauce of the remaining butter and flour, add 
the juice from the cooked oysters. Add the 
lemon juice and a dash of Worcestershire 
sauce, pour over the oysters and serve. 



Lobster a la Newburgh 

2 cups boiled lobster meat 

2 tablespoons butter 

1 cup Madeira or sherry wine 

1 cup cream 

2 egg yolks 

% teaspoon salt 
dash cayenne 

Melt the butter in a saucepan and add the 
lobster, which has been cut in small pieces; 
cover and let simmer slowly for 5 minutes, 
then add the wine and cook 3 minutes. Beat 
the egg yolks and to them add the cream, beat 
together and add to the lobster. Shake the 
pan until the mixture is thickened. If the 
mixture is stirred it will break up the.lobster. 
This dish curdles quickly and should be 
made just in time to serve immediately. 



Dar was a ter- 
rapin and a 
toad 

Both come up 
de new - cut 
road, 

And eVry time 
de toad did 
sing 

De terrapin cut 
de pigeon 
wing. 




20 



THE SOUTHERN COOK BOOK 



Royal Poincianna Pompano With 
Shrimp Stuffing 

2 cups cooked shrimp 
2 eggs 

1 cup rich cream 
1 boned pompano 
% cup chopped mushrooms 
% cup sherry wine 

pepper, salt and paprika 
Clean the shrimp and put through the meat 
grinder. Beat the egg and half of the cream 
together. Mix the shrimp, mushrooms and 
seasoning together and stir in the cream and 
egg. Stir to a smooth paste. Put the mixture 
on one half of the pompano. Sew the two 
halves of the fish together and put in a baking 
dish. Pour over the fish the remaining cream 
and bake in a moderate oven for 45 minutes. 
Serve garnished with sliced cucumbers which 
have been marinated in French dressing. 

Fish Cakes 

2 cups cold boiled fish, flaked 

2 cups mashed potatoes 

1 tablespoon butter 

1 egg, beaten 

salt and pepper 

Any fresh fish that is suitable for boiling 
may be used though codfish is preferred. Mix 
all the ingredients together shape into round 
flat cakes and dredge in flour. Then fry in 
butter on both sides and serve with tomato 
sauce, recipe page 24. 

Roe Herring 

Cover the herring with cold water and soak 
overnight. Drain. Roll fish lightly in flour 
and place in a baking pan. Dot with butter 
and cook in hot oven (400 F.) until tender. 
Place on a hot platter; serve with a little 
melted butter poured over the fish. Garnish 
with parsley and sliced lemon. 

Broiled Spanish Mackerel 

(Baltimore Style) 

Wash the mackerel and split in half. Sea- 
son the fish with pepper and salt and place 
on a well-greased broiler in a broiling oven 
(550 F.). Broil on 
both sides until ten- 
der. Place on a hot 
platter and sprinkle 
with cayenne and 
serve with a sauce 
made o'f three ta- 
b 1 e s p o ons 
melted butter 
and juice of 
lemon. 




Diamond Back Terrapin Stew 

(Chesapeake Bay Style) 

3 terrapin (large) 

6 hard cooked eggs 

3 tablespoons flour 
% grated nutmeg 

1 onion, sliced 
V-2 cup butter 

1 lemon, juice and rind 

2 stalks celery 

2 cups cooking sherry 
1 tablespoon Worcestershire sauce 
soup stock 

red pepper and salt 

Drop the live terrapin into boiling water 
and let stand for 5 minutes. Remove from the 
water, rub the skin off the feet, tail and head 
with a towel, drawing the head out with a 
skewer. Clip off the claws. Scrub the shell 
with boiling water. Break shell apart with 
sharp axe. Remove meat and liver. Discard 
gall bladder, heart, sandbag and entrails. Cut 
the liver in thin slices. Take out the eggs, 
remove film, and set eggs aside in cold water. 
Combine egg yolks, onion, celery and flour 
and soup stock (enough to cover meat), add 
the lemon, nutmeg, terrapin eggs and 
meat. Then add the cream, sherry wine, Wor- 
cestershire sauce and seasonings. Add the 
chopped egg whites and enough hot milk to 
thin out if the stew becomes too thick. Let 
simmer in a double boiler until meat drops 
from bones (about 15 minutes). Remove all 
the bones before serving. Serve in a chafing 
dish with toast on the side. 



Fillets of Flounder 

5 flounder fillets 
3 tablespoons butter 
1 cup milk 

bread crumbs (sifted) 
1 egg 
1 cup tomato sauce 

salt and pepper 

Combine the egg, milk and salt and pepper 
and soak the fish in this mixture fifteen min- 
utes. Dip each fillet in the bread crumbs. 
Allow frying pan with butter to become hot 
before placing fillets in it. Fry on both sides 
until browned, then pour tomato sauce over 
all, recipe for tomato sauce on page 24. 



As I was gwain long de road, 
Pon a stump dar sat a toad. 
De tadpole winked at pollywog's 

dauter 

And kicked de bullfrog plump in 
m de water. 



THE SOUTHERN COOK BOOK 



21 



French Dressing 

4 tablespoons pure olive oil, in which a 

clove of garlic has soaked 
1% tablespoons tarragon vinegar 
y teaspoon salt 
y s teaspoon white pepper 
Mix the salt and pepper together; add 
some of the oil and stir. Add the vinegar, 
and then the remaining oil. 

Mayonnaise Dressing 

2 hard cooked yolks of egg 
1 raw yolk of egg 

*/2 teaspoon mustard 

% teaspoon salt (scant) 

*/2 tablespoon vinegar (large) 
juice of y>2 lemon 

y% cup olive oil 
paprika 

Mash and work smooth the hard cooked 
yolks of egg; stir in with tablespoon the raw 
yolk of egg and mustard; work smooth. Add 
the oil by the tablespoonful and when half 
of the oil has been used, add vinegar and 
lemon juice, working them in very slowly. 
Add salt and paprika and slowly work in the 
remaining oil. If a greater quantity of may- 
onnaise is desired, continue to add oil, lem- 
on and vinegar until the original quantity is 
almost doubled. Use only a tablespoon in 
working this dressing. 

Richmond Sour Cream Dressing 

3 tablespoons vinegar 
l l /2 tablespoons sugar 

y% pint sour cream 
1 teaspoon salt 

1 teaspoon dry mustard 
dash paprika 

Partly whip the cream, mix together the 
other ingredients and add slowly to the whip- 
ping cream and then beat until stiff. Serve 
on tomatoes. This is very good on chopped 
cabbage. 

Horseradish Sauce 

2 tablespoons finely chopped onion 
2 heaping tablespoons butter 

2 egg yolks 

1 cup cream, milk or soup stock 
*/& cup freshly grated horseradish 
Melt butter and cook onion until done, add 
the cream or milk and cook for several min- 
utes. Strain through a fine sieve and pour 
onto the well beaten egg yolks, place in a 
double boiler and cook until thick, stirring 
constantly. Add the horseradish and serve 
with meats and fish. 



Sing, sing! Darkies, sing 

Don't you hear the banjo ring, ring, ring? 

Sing, sing! Darkies, sing 

Sing for de white folks, sing! 

OLD MINSTREL SONG 



Hollandaise Sauce Supreme 

4 egg yolks 

% cup melted butter 

'4 teaspoon salt 

one dash pepper 
2 tablespoons lemon juice 

Beat the egg yolks, and slowly add the 
melted butter, salt and pepper. Put in a 
double boiler and cook, stirring all the time, 
until the sauce thickens. Remove from the 
fire immediately and stir in the lemon juice. 
This is a sauce that must be used as soon 
as it is finished. Should this sauce separate 
it may be brought together again if a small 
amount of hot thin cream sauce is added. 
Serve on vegetables. 

Sour Cream Dressing 

] 2 teaspoon mustard 
2 tablespoons sugar 

dash of paprika 
1 tablespoon flour 
1 tablespoon butter 
a i cup vinegar 
3 /4 cup water 
1 cup sour cream 
1 egg yolk 

Mix the seasonings, add the flour and su- 
gar, add the vinegar and water, cook in dou- 
ble boiler until thickened, stirring constantly. 
Add the egg yolk and butter, cook a few 
minutes longer. Cool. Whip the sour cream 
and add to above mixture. Serve on lettuce, 
dandelion salad, asparagus, cucumbers, or 
fish. 



Mint Tea 

2 cups sugar 
1 > cup water 

grated rind of one orange 
juice of 6 oranges 
6 glasses of very strong tea 

several sprays of mint 

Boil the sugar, water and orange rind 
about 5 minutes. Remove from the fire and 
add the crushed leaves of mint and let cool. 
Into the tea put the orange juice. Half fill 
the iced tea glasses with crushed ice, add the 
tea and sweeten to taste with the mint syrup. 
A sprig of mint or a slice of orange may be 
added to each glass as a garnish. 




../: V 



:* I 1 !? 



22 



THE SOUTHERN COOK BOOK 



Cornbread Dressing 

3 eggs, beaten 

2 cups buttermilk 

3 tablespoons melted shortening 

2 teaspoons salt 
2 l /2 cups sifted meal 

3 teaspoons baking powder 

1 teaspoon soda, dissolved in 

1 tablespoon water 

3 tablespoons melted butter 
hot water 

onion, parsley, celery, salt, pepper as 
desired 

To the well-beaten eggs add the milk, short- 
ening and salt. Sift together the baking powder 
and meal and slowly stir into the egg mixture, 
adding enough of the meal to make a medium 
batter. Beat well. Dissolve soda in 1 tablespoon 
of water and add to the batter. Pour the batter 
into a greased shallow baking pan. Bake in a 
hot oven (425 F.) about 20 to 25 minutes, or 
until bread begins to brown. 

Allow bread to cool; then break into small 
pieces, crumbling the crust well. Add the 
melted butter and season with onion, celery, 
salt and pepper or any other desired season- 
ings. Moisten well with hot water. Fill turkey 
or hen and roast as required. 

Oyster Stuffing 

% cup butter 

2 tablespoons chopped onions 

3 tablespoons chopped parsley 
P/ cups chopped celery 

6 cups soft bread crumbs 
1 pint oysters, chopped 

salt and pepper to taste 
Melt the butter and in it cook the onion, 
parsley and celery. Add the bread crumbs, 
heat well. Add the chopped oysters and 
seasoning. 

Apple Stuffing 

1 small onion 

6 tablespoons butter 

1 cup chopped celery 

3 cups stale bread crumbs 

4 cups chopped apples 

2 tablespoons chopped parsley 
4 tablespoons seeded raisins 

salt and pepper 

Chop onion and brown in the butter; add 
celery, bread 
crumbs, apple and 
parsley ; season 
with salt and 
* pepper and 

^ J then add rai- 




Crow in de corn field, 
Nigger in de patch; 

Chicken in de egg-shell, 
'Bout ready ter hatch. 



Chestnut Stuffing 

1 egg 

1 pound chestnuts 
^4 cup chicken fat 
% cup butter 

2 cups chopped celery 
Vi! cup chopped onions 

6 cups bread crumbs 

parsley, chopped fine 

salt and pepper 

Boil the chestnuts for about twenty minutes. 
Remove the shells and brown skins while the 
nuts are still hot. Melt the chicken fat and 
add the butter. Cook the celery and onion 
in this for a few minutes, add a few sprigs 
of chopped parsley and the egg, bread crumbs 
and chestnuts; season to taste with salt and 
pepper. Stir mixture until it is thoroughly 
hot. Wipe the chicken or turkey dry inside, 
sprinkle with salt and fill with hot stuffing. 
This recipe is sufficient for a ten-pound turkey 
and should be reduced to about half for a 
five-pound chicken. 

Bread Stuffing 

Soak 1 quart of stale bread in cold water 
and squeeze dry. Season with the following 
ingredients: 1 teaspoon salt, % teaspoon black 
pepper, 1 A teaspoon poultry seasoning, 1 tea- 
spoon chopped parsley, Vz teaspoon onion, 
chopped fine (onions may be omitted if de- 
sired). Add 2 tablespoons melted fat and 
mix thoroughly. Beat 1 egg lightly and add 
to above mixture. Then add heart, liver and 
gizzard of fowl or pork or liver sausage 
chopped fine and partially boiled. 

South Carolina Scrapple 

Select three pounds of bony pieces of 
pork. For each pound of meat use a quart 
of water and simmer until the meat drops 
from the bone. Remove the meat from bones 
carefully being certain to get all the small 
pieces. Bring the remaining broth to boil- 
ing point, adding sufficient water to make 
two cups. Slowly add two cups of corn 
meal and cook until the mixture becomes a 
thick mush, stirring constantly. Chop the 
meat and put it in the pot; also add salt, 
pepper and the juice of an onion. Cook for 
two minutes, stirring constantly. Pour the 
hot scrapple into a dampened oblong pan. 
Let stand until cold and firm. Slice and 
brown in hot skillet. If the scrapple is rich 
with fat, no more fat is required for frying. 

Chestnut Souffle 

1 pound chestnuts 
M: cup sugar 
V>2 cup milk 
1 tablespoon butter 
3 eggs 

Boil and shell the chestnuts. Then boil 
them in sweetened milk and butter until ten- 
der. Put chestnuts through a sieve and let 
cool. Separate the yolks from the whites. 
Beat each separately. Add chestnut puree and 
vanilla to the yolks. Fold in whites and pour 
into a buttered dish. Place in a moderate 
oven (350 F.) until souffle is a light brown. 



THE SOUTHERN COOK BOOK 



23 



Jean Lafitte Salad 

1 cup cold diced meat 

6 tablespoons cold diced potatoes (cooked) 
6 tablespoons cold diced cooked carrots 
6 tablespoons cold cooked string beans 
l /2 cup French dressing 

2 chopped sweet pickles 

1 hard cooked egg, chopped 

V-2 cup mayonnaise 

Mix the vegetables and the meats with the 
French dressing. Let it stand for one hour 
and then add the pickles, egg and mayonnaise. 
Serve chilled on a lettuce leaf. 

Grapefruit Ring 

2 l /2 tablespoons gelatin 
1/2 cup cold water 
l l /2 cups sugar 
1M} cups grapefruit juice 
MJ cup orange juice 
y cup lemon juice 
1 cup hot water 

Soak gelatin in % cup cold water 5 min- 
utes. Boil sugar and hot water 3 minutes or 
until clear. Pour over the soaked gelatin and 
stir until dissolved. Let it cool and then add 
grapefruit, orange and lemon juice, a pinch of 
salt and pour into ring. Set aside in cool 
place for several hours to congeal. 

Cinnamon Apple Salad 

6 firm apples 
1 cup water 

1 cup cinnamon drops (the old-fashioned 

red cinnamon candy) 

2 cups sugar 

Peel and core the apples. Place the apples 
in an open pan on top of the stove, pour over 
them the water, cinnamon drops and the sugar. 
Cook slowly, turning the apples frequently in 
the syrup. When the apples are done remove 
from the syrup with a strainer and place on a 
crisp lettuce leaf. Fill the centers with 
chopped nuts, cream cheese and mayonnaise. 

Chicken-and-Fruit Salad 

3 cups white meat of chicken from a 
boiled fowl 

1 orange 
1 apple 

15 large grapes 
15 salted almonds 
1 banana 
1 cup mayonnaise 

Cut chicken in small pieces. Remove seeds 
from orange sections and cut in half. Cut 
grapes in half, removing seeds. Split almonds. 
Slice banana. Add the mayonnaise and mix 
all the ingredients slowly but thoroughly. 
Serve chilled on lettuce leaf. 

Avocado or Alligator Pear Salad 

Chill three alligator pears. Peel, cut in 
halves and remove stones, cut in cubes. Mar- 
inate in French dressing (page 24). Serve 
on crisp lettuce. Sprinkle with chopped 
almonds. 



Poinsettia Salad 

Place a lettuce leaf on a salad plate and a 
slice of canned pineapple in the center. Cut 
a pimiento into ^-2 inch strips and place one 
end in the center of the pineapple letting the 
other end extend to the rim. Arrange the 
strips all around like the spokes of a wheel, 
make a soft paste of cream cheese moistened 
with French dressing and season with salt and 
paprika. Place a small ball of this mixture in 
the center of the pineapple and you will have 
the effect of a poinsettia flower. Serve with 
French dressing (see page 24). 

Mississippi Cole Slaw 

1 cup mayonnaise 

1 head solid cabbage 

1 cup chopped cold tongue 

1 cup cold chopped ham 

1 green pepper 

1 red pepper 
J /& chopped onion 

1 egg white 

Slice cabbage as for cole slaw. Mix all the 
ingredients together and add to the cabbage. 
Thin the mayonnaise with the beaten white of 
one egg and add to the cabbage slaw. Sugar 
can be added if not sweet enough. 

Florida Guspachy Salad 

4 tomatoes 

1 cucumber 

2 green peppers 

1 tablespoon onion, finely chopped 
J /2 teaspoon Worcestershire sauce 
% teaspoon A-l sauce 

salt, pepper, paprika 
1 A teaspoon dry mustard 

1 teaspoon sugar 

1 pilot cracker (hard tack) 

2 tablespoons sour cream 

Peel cucumber and tomatoes and slice thin. 
Also slice the green pepper very thin. Drain 
off their juices. Soak the cracker in cold wa- 
ter for about three minutes and squeeze dry. 
Place a layer of the vegetable mixture in a 
bowl, and sprinkle with the 
chopped onion and cracker. 
Spread with sour cream to 
which all the above spices and 
=auces have been added. Re- 
peat until all ingredients are 
used. Place on ice for about 
three hours; serve on crisp 
lettuce leaves. 



1's got a girl in Afriky, 
Shes az party az can be. 




24 



THE SOUTHERN COOK BOOK 



White Sauce 

2 tablespoons butter 

2 tablespoons flour 
iMz cups milk 

l /2 teaspoon salt 

Melt the butter without browning, add the 
flour and salt and cook until it is well blend- 
ed. Add the milk slowly, stirring all the 
while to keep from scorching, and when it 
reaches the boiling point remove from fire and 
beat well, or until creamy. 

Tomato Sauce 

3 tablespoons butter 

3 tablespoons flour 

1 cup canned tomatoes 
1 tablespoon sugar 
*4 teaspoon cloves 
% teaspoon allspice 

salt and pepper to taste 
Make the same as you would a white sauce 
above but use the tomatoes in place of the 
milk. The tomatoes may be strained if de- 
sired. This is a very good sauce for veal cut- 
lets, fish, rice or for baked macaroni. 

Mushroom Sauce 

1 medium sized can mushrooms 

4 tablespoons butter 
3 tablespoons flour 

1 cup rich milk or thin cream 
Saute mushrooms in butter, add flour slowly 
and brown slightly, add the thin cream and 
cook until it thickens. Pour over steak or 
chicken. 

Foaming Sauce for Fruit Puddings 

1 cup butter 

2 cups powdered sugar 
Vs cup sherry wine 

2 egg whites 
% cup boiling water 

Beat the butter to a soft substance and 
gradually cream the sugar into it. Add the 
unbeaten whites of eggs gradually and then 
the wine. Beat well. When this is a light 
smooth mass gradually add the boiling water, 
beating all the while. Place the bowl in a 

basin of hot 
water and stir 
about 2 min- 
utes until 
\ you have 

Km ^?jJ ?..Z 




Hard Sauce 

*/2 cup butter 
1 cup confectioner's sugar 
1 teaspoon vanilla extract or brandy 
Cream the butter and sugar together and 
work in the flavoring. Serve cold with hot 
puddings or apple dumplings. 

Frozen Mint Ice for Roast Lamb 

5 sprays of fresh mint 

l /2 cup lemon juice 

J /2 cup confectioner's sugar 

4 cups water 

*4 teaspoon essence of peppermint extract 
green vegetable coloring 

Wash and pick mint from stems and soak 
in lemon juice for % hour, strain. Dissolve 
l /2 cup of sugar in 4 cups of water and add to 
the strained lemon and mint juice. Just be- 
fore freezing add the green vegetable color- 
ing and peppermint extract. Freeze as a 
water ice. 

Brandy Sauce for Fritters 

(For Puddings, Also) 

% cup water 

J /2 cup sherry or brandy or both 

sugar to taste 
% teaspoon grated nutmeg 
Mix the ingredients and bring to the boil- 
ing point, serving very hot. 

Raisin Sauce for Ham 

1 cup raisins 
1 cup water 

5 cloves 

% cup brown sugar 

1 teaspoon cornstarch 
*4 teaspoon salt 

pinch of pepper 
1 tablespoon butter 
1 tablespoon vinegar 
!/4 teaspoon Worcestershire sauce 
Cover raisins with water, add cloves and 
simmer for ten minutes. Then add the sugar, 
cornstarch, salt and pepper which have al- 
ready been mixed together. Stir until slightly 
thickened and then add the remaining ingre- 
dients. 

Rhubarb Sauce 

Wash the rhubarb and cut into one-inch 
pieces; cover with two cups of sugar to one 
quart of rhubarb. Stand aside for one hour. 
Use just enough water to moisten the sugar. 
Cook until rhubarb is tender. Serve cold. 
This is a delicious dish served with whipped 



Gwine down by de parsonage, 
Now Liza, you keep cool; 

I hasnt got time to squeeze you, 
I'se busy wid dis mule. 



THE SOUTHERN COOK BOOK 



25 



Glazed Baked Apples 

8 apples 

1 cup sugar 

1 pint heavy cream 

1 cup boiling water 

Wash apples thoroughly, remove cores and 
skins from top of each apple, place in sauce- 
pan with one apple touching the other, with 
the peeled side up. Add the water and cook 
slowly, testing occasionally with a toothpick 
to see if they are soft. When done place in a 
baking dish, sprinkle with sugar and put in 
hot oven (425 F), basting with water in 
which they were originally cooked until tops 
are crisp, rich brown. Serve cold with heavy 
cream. 

Captain Henry's Pickled Cherries 

(From A- Way Down South) 

Pit cherries, place in a large crock and 
cover with weak vinegar; let stand eight days, 
stirring twice each day. On the ninth day 
remove from the vinegar and drain. To each 
pint of cherries add one pint of sugar and 
replace in crock, letting stand for eight more 
days, stirring twice each day. At the end of 
the eighth day, place in sterile jars and seal. 
Serve with poultry and meats. 

Stewed Kumquats and Prunes 

6 kumquats, sliced thin 
1 cup pitted prunes 

*4 cup sugar 

MJ cup prune juice 

Vz cup orange juice 

Wash 1 cup of prunes and soak them in 
cold water over night. Cook slowly in the 
water in which they were soaked until soft. 
Add l /2 of the sugar and cook 5 minutes 
longer. Season with orange juice. Drain and 
pit the prunes. Add kumquats to the prune 
juice. Let simmer few minutes; add remain- 
ing sugar. Cook slowly until kumquats are 
tender, and add the prunes. 

Spiced Cantaloupe 

Peel rind and cut cantaloupe into one inch 
pieces. Soak over night in weak vinegar. To 
each seven pounds of fruit, add three pounds 
of sugar and eight sticks of cinnamon, one 
tablespoonful of whole cloves. Cook about an 
hour and one-half or until the fruit becomes 
transparent. Place in sterile jars and seal. 
Serve with fowl or meats. 

Savannah Stewed Prunes 

1 pound prunes 
% cup sugar 

2 slices of lemon 

Place the washed prunes and lemon in a 
double boiler with very little water, and sprin- 
kle with the sugar. Let steam slowly until 
thoroughly cooked. Serve with cream. 



India Relish 

V>2 peck ripe tomatoes 
% dozen sweet peppers (yellow, cut fine) 
2 large onions 

Boil these for 25 miryites, and drain. Add 

V-2 ounce mu'stard seed, 2 tablespoons salt, 1 

Quart vinegar and boil. Pour into a bag and 

^main. Boil together % ounce celery seed, % 

ounce whole allspice, % ounce cloves, % 

teaspoon cinnamon, 3 bay leaves, 1% pounds 

sugar. Add tomatoes and boil all together 

several minutes and pour into jars while hot. 

This quantity will make 5 to 6 pint jars. 

Pepper Relish 

16 sweet red peppers 

16 sweet green peppers 

10 small onions 

Chop these very fine, and place in a bowl. 
Pour boiling water over them and let stand 
5 minutes. Drain off the water and again 
cover with boiling water and let stand 10 
utes. Pour into a muslin bag and allow 
drain over night. Add 1 quart of sour vine- 
gar, 1% cups of sugar, 2% teaspoons salt, and 
boil together for 20 minutes. While hot, pour 
into air-tight jars and seal. 

Apple Chutney 

(It Tastes Even Better Than It Reads) 

2 quarts apples, cut in small pieces 

2 pounds granulated sugar 

2 cups seeded raisins 

rind of 2 oranges, finely chopped 
% cup strong vinegar 
Vs teaspoon ground cloves 

1 cup pecan meats, chopped fine 

Boil all the ingredients together until apples 
and nuts are tender. Place in sterile jars and 
scald. Delicious with chicken or game. 

Baked Bananas 

6 bananas 

2 tablespoons melted butter 
2 tablespoons lemon juice 

% cup sugar 

Remove skins from bananas, cut in halves 
lengthwise, and place in shallow pan. Mix 
the melted butter, sugar and lemon juice and 
pour over the bananas. Bake in a slow oven 
(250 F.) 30 minutes. 

Fried Peaches 

6 peaches 

2 tablespoons butter 
12 teaspoons brown sugar 
Pare and split the peaches. Melt the butter 
in an iron skillet and drop in the peaches. 
Fill the hollows with the brown sugar and let 
simmer until well cooked. Serve with either 
whipped cream or ice cream or meats. 

Here comes Sal with a snicker and a grin, 
Ground hog gravy all over her chin. 



THE SOUTHERN 



BOOK 



Grapefruit and Pineapple 
Marmalade 

1 grapefruit 
1 pineapple 

1 lemon 
sugar 

Pare and shred the pineapple, cut 
fruit and lemon in quarters, and then in thin 
slices. Measure fruit and cover with water, 6 
pints of water to 1 pint of fruit. Set aside 
until next day. det it boil 3 or more hours, 
or until rind is very tender. Set aside until 
next day. Measure ajid add an equal amount 
of sugar. Let boil until a drop jells on a cold 
plate. 

Baked Oranges ^ 

4 thin-skinned seedless oranges 

2 cups sugar 

1 cup water oranges were boiled in 
Wash oranges, place in kettle and cover 
with boiling water. Cook unlil tende^when 
tried with a fork. Remore from the water, 
cut in half and arrange in a baking dish. 
Cook together the sugar and orange water for 
five minutes, pour over the oranges and dot 
each orange with a piece of butter. Cover the 
baking dish and bake in a hot* oven about 
one-half hour, or until the oranges become 
transparent. Serve with roast duck. 

Jelly 

Select acid guavas. Wash well, remove blos- 
som end and slice. For each pound of fruit, 
add 2 pints of water and cook until soft, 
low to stand until cold. Pour into a bag 
strain, pressing to extract the juice we 
Strain again through a flannel jelly bag. 

Test thfc juice for pectin by the following 
method: Pour a teaspoonful of fruit juice into 
a clean cup. Add a teaspoonful of grain alco- 
hol of 95% strength. Mix by gently shaking; 
into a spoon. If the precipitated pectin 
is a solid clot 
add one meas- 
ure of sugar 
for on'e of 
fruit ; if the 
pectin is not well 
collected decrease 
the sugar. 

Bring the juice 
to a bon and add 
sugar according to 
pectin test.0 Con- 
tinue to boil to the 
jellying point, or 
about 2 2 5^/2 de- 
grees, indicated by 
the flaki^| from 



pour 




Orange * Marmalade 

6 large oranges 

3 quarts cold water 
2 tablespoons lemon juice 

4 cups sugar 

Cut oranges in half, scoop out juice and 
pulp. Boil rind until tender in enough cold 
water to cover; drain, cool, remove all the 
white part. Cut yellow into strips, add juice, 
pulp, sugar and water. Boil slo'wly 2 hours or 
until thick. Place into jelly glasses.. 

PAPAYA REGIMES 

Select the melon at a mature u unrpe 
stage. Boil or steam and add a little, lime 
juice. This makes a delicious French sauce. 
The unripe fruit may be used likeany other 



melon in pickles or preserves. It copi 
nicely with other fruits for marmalatres and 
jellies. -It is very good" for sherbet. As a 
breakfast food it needs no additions. As a 
dessert it is perfect. 

Papaya Cocktail 

Place balls of papaya in cocktail glasses. 
Add a French dressing made of lime juice, a" 
little sugar and salt. Garnish with a sm-ig of 
mint. 

Papaya Canape 

Toasted rounds of bread, buttered and 
sprinkled with cinnamon an9 sugar, may be 
topped with a round of papaya sprinkled with 
lemon juicd* or toasted rounds with papaya 
crossed with pimento strips (r?d). 

Baked Papaya 

(1) Cut mature but unripe papaya in halves 
lengthwise. AoM a little sugar and orange, 
lime or lemon juice; or a little cinnamon in 
place of the juice. Bake 20 minutes and serve 
immediately on taking from the oven. 
(2) 

4 cups ripened papaya pulp 
1 cup shredded cocoanut 
1 orange, pulp, juice and grated rind 

1 cup sug^r 
4 eggs 

4 cups milk 

Make a custard of the egg, milk, sugar and 
orange. Place papaya and cocoanut in a bak- 
ing* dish. Pour over the custard and bake 
in a moderate oven. 

Jelly Meringue 

. 1 glass firm jelly 

2 egg whites* 
pinch of salt 

Beat 2 egg whites until quite stiff and able 
to stand by themselves, then add 1 glass of 
firm jelly, pinch of salt, and beat thoroughlf. 
Use in place of whipped cream. 

Me and my wife had a faUin' out. 
Listen and I'll fell you what it's all about+ 
It ain't no lie, it's a natural born fact, 
She wanted me to work on the railroad track. 



THE SOUTHERN COOK BOOK 



27 



Creole Stuffed Peppers 

4 ears of corn 

6 grfbn peppers 

4 tomatoes 

1 small onion 

1 tablespoon butter 

6 green olives 

salt and pepper to taste 
Cut off tops and remove centers from pep- 
pers. Put in hot water and cook slowly 
for one half hour. Brown the onion in the 
butter, add the tomatoes and corn cut from 
the cob and let cook about 15 minutes. Just 
before removing from the fire add the 
chopped olives and salt. Stuff the peppers, 
cover with bread crumbs, dot with butter, 
bake in oven until the crumbs are well 
browned. 

Artichokes 

Trim the outer leaves from the artichoke 
and boil the artichoke in salt water for three 
quarters of an hour. Serve with hollanddise 
sauce or with melted butter. 

Okra and Tomatoes 

Take an equal quantity of young sliced 
okra and skinned tomatoes. Put them to- 
gether in a pan, without water, adding a 
lump of buttdH a finely chopped onion, some 
salt and pepper. Stew over a slow fire for 
one hour. 

Old-Fashioned String Beans 
* and Bacon 

1 can string beans and liquid, or an elfual 
amount of fresh beans 

2 medium potatoes (cut into Vz inch dice) 
% pound bacon (cut into % inch dice and 

well browned) 
^4 teaspoon salt 
1 cup water 

pepper 

1 small onion (left whole) 
Put all ingredients into kettle and boil 
until the potatoes are soft (about 15 min- 
utes). 

Home-Baked Beans 

1 pint navy beans 
x /4 pound fat salt pork 

1 teaspoon mustard 
% teaspoon salt 

1 tablespoon molasses 
% cup boiling water 
1% tablespoons sugar 

Cover beans with cold water and soak for 
at least 12 hours, then change water and cook 
at slightly below boiling point until skins 
burst. To test beans take a few and ex- 
pose to cold air, if shells burst they are done. 
Then drain and add pork, cut it in small 
strips and stick* it in beans with tip ex- 
posed. Mix mustard, sugar, salt, pepper and 
water enough to cover beans. Bake in pot 
slowly, for six or seven hours removing lid 
fbr last hour to brown and crisp. 



Hopping John 

1 cup cooked rice 

2 tablespoons butter 
2 cups dried peas 

a /4 pound pork 

Salt, pepper and butter 

Soak peas overnight. The next day, cook 
peas until soft, being careful to keep them 
-whole during the cooking. Cook the piece of 
pork with the peas to add flavor. When peas 
are cooked sufficiently, there should be only 
a small quantity of liquor left on them. Mix 
the cooked rice and peas together, season with 
salt, pepper and butter and serve with bread 
and butter. 

Salsify (Oyster Plant) 

Wash and scrape ifce oyster plant hd im- 
mediately place in cold water with a little vin- 
egar to prevent discoloring. Cut in pieces % 
inch wide and cook in boiling water until 
soft. Dip strips in beaten egg, sprinkle with 
salt, roll in cracker crumbs and fry in butter , 
until brown. 

Egg Plant 

Pare egg plant, cut in slices. Sprinkle with 
salt, cover and let stand 1 hour to draw out 
juice. Dip in beaten eggs, then in bread 
crumbs. Fry in deep fat. 

To Cook Okra 

Wash well and trim stem end, leaving 
enough of the pod to keep the juices in so 
that the mucilage does not come out. Cover 
with boiling water and boil gently until ten- 
der. When half done add a little salt. 
When ready to serve, drain, pour into a hot 
dish and add melted butter sufficient to sea- 
son. Lemon juice or vinegar can be added 
if desired. 

Fried Okra 

Select small, tender pods. Boil until ten- 
der, drain, season with salt and pepper, roll 
in egg, then in cracker crumbs. Fry in deep 
hot fat. 

Candied Carrots 

6 medium sized carrots 
% cup water 

1 cup brown sugar 

2 tablespoons butter 

Boil carrots, scrape and cut them in strips 
as you would potatoes for French frying. 
Mix the other ingredients in a baking dish 
and warm to make a syrup. Place the car- 
rots in this syrup so that it* covers them 
entirely and bake until candied. 

Fried Squash Cakes 

Slice the squash very thin, being certain*to 
slice it across. Place the slices in salt water, 
wipe them dry, sprinkle with salt and pep- 
per dip in flour, in beaten egg, and then in 
crroker crumbs. Repeat the process twice 
and then drop into pot of deep hot fat for 
frying. When they have been cooked through, 
drain on crumpled brown paper and serve. 




28 



THE SOUTHERN COOK BOOK 



Corn Fritters 

1 cup flour 

1 teaspoon baking powder 
V<2 teaspoon salt 

J 6gg -1U 
% cup milk 

y% tablespoon butter 
1 cup drained crushed corn 

Mix the dry ingredients, gradually adding 
the milk and the well beaten egg, beat thor- 
oughly and then add the melted butter and 
corn. Drop by spoonsful into hot deep fat 
and fry until well browned. Drain on brown 
paper. 

Fruit Fritter Batter 

1 cup flour 

1 teaspoon sugar 
J /2 teaspoon salt 

2 eggs well beaten 
% cup milk 

Mix the flour, sugar, and salt. Add milk 
slowly and then gradually add the eggs. 

Apple, Peach, Apricot, or Pear 
Fritters 

Cut fruit in pieces, dip in the fruit fritter 
batter above and fry in deep hot (375 F.) 
fat or butter about 3 to 5 minutes or until 
a golden brown. Then remove with skimmer, 
and place on crumpled soft paper to drain. 
Sprinkle with powdered sugar and serve with 
a lemon or other fruit juice sauce. 

Orange Fritters 

Peel oranges and separate sections. Re- 
move the seeds; dip in batter and fry; serve 
as above. 

Lemon Sauce for Fritters 

l /2 cup sugar 

3 teaspoons cornstarch 
1 cup boiling water 

V<z lemon 
1 tablespoon butter 

Mix sugar and cornstarch in pan, stir in 
the boiling water; add butter, lemon juice, 
and grated lemon rind. Boil and stir until 
the mixture is transparent. Serve on fruit 
fritters. This sauce may also be used on pud- 
dings. 

"Watermelon red, peaches sweet, 
"Trout line callin fom de river's feet. 
"Mockin bird singin 'e song so neat, 
I's livin' easy! I's livin high!" 




Corn Bread Fritters 

1 cup corn meal 

1 cup flour 

2 teaspoons baking powder 
% teaspoon salt 

1 egg 

milk to make a stiff batter 
Mix the meal, flour, salt and baking pow- 
der. Beat in the egg and add milk to make 
a stiff batter. Drop from a spoon into deep 
boiling fat and fry until golden brown. Drain 
on brown paper before serving. These frit- 
ters are delicious with soup. 

Fresh Lima Beans 

1 quart lima beans 

1 tablespoon butter 
% teaspoon salt 

2 tablespoons milk 
2 tablespoons cream 

Wash and pick over the beans. Cover with 
boiling water, adding salt and butter. Let 
simmer eighteen minutes; raise the heat an I 
boil quickly until water has evaporated. Add 
the cream and milk and bring to a boil. 
Serve hot. 

Curds and Cream 

(A Louisiana E very-Meal Dish) 

Set sour or raw milk in a crock or bowl 
until it becomes clabber. Pour slowly into a 
curd press until press is full. Place press in 
pan and let drain over night. Turn onto a flat 
dish, grate nutmeg freely over the top and 
serve with heavy sweet cream, more grated 
nutmeg and sugar. 

Honey may be used in place of sugar. 

A colander lined with a double thickness 
of cheesecloth may be used in place of the 
curd press. 

Creamed Green Peas 

Cook two cups of shelled green peas quick- 
ly in boiling water until tender. Add one 
teaspoon salt, level, drain off water and add 
one-half cup of cream. Slowly bring to a 
boil and serve. 

Stuffed Squash 

(^rain six scalloped squash. Boil in cold 
water until tender but not too soft. Drain and 
scoop out about half the insides, leaving 
enough pulp to keep shape of squash; drain 
as much liquid as possible from the scooped- 
out portion. Press through a sieve and add 
one tablespoon butter, one tablespoon heavy 
cream, salt and pepper and let simmer four 
minutes. Fill shells with mixture and place 
in baking pan. Sprinkle with sifted bread 
crumbs, chopped parsley Snd melted but- 
ter. Pour half a cup of warm water in bot- 
tom of pan and bake in hot oven (400 F.} 
until squash are well browned on top. Lift 
out with a spatula and serve at once. 



THE SOUTHERN COOK BOOK 



29 



Eggs New Orleans 

2 l /2 cups tomatoes 

1 small onion, chopped 
% green pepper, chopped 

1 teaspoon sugar 

% cup bread crumbs 

% cup celery 
4 eggs 

% cup American cheese, grated 
salt, pepper and bay leaf 

Cook tomatoes, pepper, onion and season- 
ing together for ten minutes, remove bay leaf, 
add bread crumbs and place in casserole. 
Break the eggs on top and sprinkle with 
salt and pepper and cover with grated 
cheese. Bake in a moderate (350 F.) oven 
until the eggs have set and the cheese has 
melted. 

Eggs Ponce de Leon 

6 hard cooked eggs 

2 cups tomato juice 
l /2 cup chopped celery 

*4 cup chopped green peppers 

% cup mushrooms 
1 tablespoon flour 
1 tablespoon butter 

*/2 onion, diced 

l /2 teaspoon Worcestershire sauce 

% cup white sauce 

salt and pepper to taste 

Chop the whites of the eggs, and mash the 
yolks. Brown the onion in the butter, add 
the flour and blend well. Put in the tomato 
juice and the peppers and cook slowly until 
done. Add the mushrooms, the seasoning and 
the Worcestershire. When this is all done 
add the white sauce, the egg yolks and the 
chopped egg whites. Place in buttered casse- 
role. Sprinkle with cracker crumbs, dot with 
butter, and brown in the oven. Serve hot. 

Chicken Liver Ramekins 

1 cup raw chicken livers 

1 tablespoon butter 
*/2 tablespoon cream 

2 tablespoons milk 

3 eggs 

*/2 cup mushrooms 

chopped parsley, salt, pepper, and red 
pepper 

Press the liver through a colander, beat the 
yolks of eggs and then add the cream and 
milk, butter, salt, pepper, parsley, and mush- 
rooms. Place the mixture in buttered molds 
and cover with greased paper. Put the mold 
in a pan of water and let them bake from 15 
to 20 minutes. 



Sol one day she gave a sigh, 
Her mouth would hold a pumpkin pie, 
A bushel of potatoes, two quarts of gin; 
She gaped one day and her head fell in. 



Biltmore Golden Rod Eggs 

3 hard cooked eggs 

1 cup white sauce 
6 slices toast 

parsley to garnish 

Separate yolks and whites of eggs, chop the 
whites finely and add to the white sauce. 
Pour over 4 pieces of toast. Mash yolks 
through a strainer and sprinkle over the top. 
Cut the remaining toast in triangular shapes 
and place on side of dish. Garnish with 
parsley. 

Recipe for white sauce will be found on 
page 24. 

Eggs Stuffed with Chicken Livers 

2 chicken livers 

V6 teaspoon onion juice 
2 tablespoons butter 

4 hard cooked eggs 

1 teaspoon chopped parsley 

Worcestershire sauce to taste 
% cup grated cheese 

salt and pepper 

Clean the livers very thoroughly, chop them 
finely and sprinkle with onion juice; fry in 
butter. Cut the eggs in half, remove yolks 
and put the whites aside. Force the yolks 
through a sieve, add parsley, salt, pepper and 
Worcestershire sauce to taste, and then mix 
with the chicken livers. Refill whites with the 
mixture, sprinkle with grated cheese and bake 
until cheese melts. Serve with toast and a 
little tomato sauce. (See page 24.) 

Creole Omelet 

1 tablespoon butter 
4 eggs 

2 tablespoons olive oil 
2 onions 

4 tomatoes 

2 green peppers 

1 teaspoon salt 

l /2 teaspoon paprika 

Beat the eggs in a bowl with four table- 
spoons of water. When the butter is heated 
to a light brown, turn in the eggs. As they 
brown, lift the edges with a spatula_and 
let the uncooked part 
the omelet is brown 
derneath and creamy on 
top, fold once and slip 
onto a hot platter, sur- 
rounding it with Creole 
sauce. The sauce is 
made as follows: Heat 
two tablespoons of 
olive oil. Cut into 
this the onions, 
tomatoes and pep- 
pers. Add salt 
and paprika, cook 
slowly till wanted 
for the omelet. 



run 
un- 



under. When 




30 



THE SOUTHERN COOK BOOK 



Tallahassee Hush Puppies 

Embodied in the title of this recipe is a most 
interesting story. 

Years ago (in some sections it is still the 
custom) the negroes of Tallahassee, Florida, 
that quaint southern capital, would congregate 
on warm fall evenings for cane grindings. Some 
of them would feed the sugar cane to a one- 
mule treadmill while others poured the juice 
into a large kettle where it was boiled to sugar. 
After their work was completed, they would 
gather around an open fire, over which was 
suspended an iron pot in which fish and corn 
pones were cooked in fat. 

The negroes were said to have a certain way 
of making these corn pones which were un- 
usually delicious and appetizing. While the 
food was sizzling in the pot, the darkies would 
engage in rather weird conversations, spell- 
binding each other with "tall" stories of panther 
and bear hunts. On the outer edge of the circle 
of light reflected by the fire would sit their 
hounds, their ears pricked for strange sounds 
and their noses raised to catch a whiff of the 
savory odor of the frying fish and pones. If the 
talking ceased for a moment, a low whine of 
hunger from the dogs would attract the atten- 
tion of the men, and subconsciously a hand 
would reach for some of the corn pone which 
had been placed on a slab of bark to cool. The 
donor would break off a piece of the pone and 
toss it to a hungry dog, with the abstract 
murmur, "Hush, puppy!" 

The effect of this gesture on the hounds was 
always instantaneous and the negroes attrib- 
uted the result to the remarkable flavor of 
what eventually became known as "The 
Tallahassee Hush Puppy." 

2 cups corn meal 
2 teaspoons baking powder 
1 teaspoon salt 
1% cups sweet milk 
Vz cup water 

1 large onion, chopped fine 
Sift the dry ingredients together and add the 
milk and water. Stir in the chopped onion. Add 
more meal or milk as may be necessary to form 
a soft but workable dough. With the hands, 
mold pieces of the 
dough into pones (ob- 
long cakes, about 5 
inches long and 3 
inches wide, and about 
''4 of an inch thick). 
Fry in deep hot fat or 
oil until well browned. 




Hominy or Grits 

1 cup hominy 

4 cups boiling water 

1 teaspoon salt 

1 tablespoon butter 

Pour the hominy into the hot water and stir 
until it comes to a boiling point. Then lower 
the flame and let simmer slowly for one hour, 
stirring frequently. When ready to serve, 
put the butter into the hominy and beat well 
for a few minutes. 

Southern Corn Custard 

2 cups canned corn 

3 eggs 

2 tablespoons melted butter 

2 cups milk 

V-2 teaspoon sugar 

salt and pepper to taste 
cracker crumbs 

Beat the eggs well, add to the corn. Melt 
the butter and with the milk add to the corn 
and eggs. Stir well. Add the seasoning and 
^ugar. Pour into a well - buttered casserole; 
sprinkle with cracker crumbs, dot with butter 
and bake in a very slow oven (250 F.) about 
40 minutes or until custard has set. 

Corn Pudding 

3 tablespoons corn meal 

1 tablespoon salt 
J /2 teaspoon paprika 
Mi cup cold milk 

2 cups hot milk 

1 tablespoon butter 

2 cups fresh corn pulp 
2 eggs 

Stir corn meal with salt, paprika and cold 
milk. Then stir into hot milk. Cook and stir 
over boiling water until the mixture thickens. 
Remove from the fire and stir in the other 
ingredients. Turn into a buttered baking dish 
suitable to send to the table. Set in a pan of 
boiling water and cook slowly until the center 
is firm. Serve hot with the meat course. A 
tablespoon of chopped green or red pepper 
may be added if desired. 

Hoe Cake 

Moisten salted corn meal with scalding 
water or milk. Allow it to stand for an 
hour. Put two or three teaspoons of this 
on hot greased griddle. Smooth it out to 
make cakes one-half inch thick and let it 
.cook. When one side is done turn over and 
brown the other. Serve very hot for 
KS breakfast. This dish goes well with 
f? sausage. 



Roll dat bale, roll dot cotton, 
De Lord is good, your sins will be 
forgotten. 



THE SOUTHERN COOK BOOK 



31 



Sally Lunn Hot Bread 

3 eggs 

4 cups of flour 

2 tablespoons sugar 
1 yeast cake 

1 cup milk 

l /2 teaspoon salt 

2 tablespoons butter 

Place sugar, eggs, milk, salt, and butter 
in a double boiler and scald. Let cool and 
add yeast which has been dissolved in a ^ 
cup of warm water. When cold, add flour, 
put in bowl and cover with a cloth and put 
away to rise. When twice its bulk, knead and 
put in pan to rise again. When light roll out 
on floured board. Cut with a biscuit cutter, 
place in greased pan and bake in hot oven 
(400 F.) fifteen minutes. 

Good Old Southern Popovers 

3 eggs 

1% cups of milk 
I l /2 cups of flour 

J /2 teaspoon salt 

Sift flour and salt into a bowl. Beat eggs 
and add the milk to them and stir gradually 
into the flour to make a smooth batter, then 
beat thoroughly with egg beater; put in hot 
greased muffin tins two thirds full of mixture. 
Bake in hot oven (4SO F.) half hour, then 
in moderate oven (300 F.) fifteen minutes, 
until brown. 

Southern Spoon Bread 

2 cups corn meal 
1% cups sweet milk 

2 cups boiling water 
1 teaspoon salt 

3 large tablespoons butter (melted) 
3 eggs 

Sift the meal three times and dissolve in 
the boiling water, mix until it is smooth and 
free from any lumps. Add the melted but- 
ter and salt. Thin with the milk. 

Separate the eggs; beat until light; add 
the yolks and then the whites. Pour into a 
buttered baking dish and bake in a moder- 
ate oven (350 F.) about 30 minutes. 

This should be served in the dish in which 
it is baked. 

Richmond Corn Cakes 

1 cup crushed canned corn 
~y<2 cup milk 

2 teaspoons sugar 

2 eggs, well beaten 
% cup flour 
1 tablespoon baking powder 

pinch of salt 

To the corn add milk, sugar and eggs. 
Mix and sift flour, baking powder and salt. 
Combine the mixtures, drop by teaspoons in 
buttered muffin pans. Bake in moderate 



Four o'Clock Tea Scones 

2 cups pastry flour 

2 tablespoons sugar 
1 teaspoon salt 

4 teaspoons baking powder 

3 tablespoons butter 
1 egg, beaten light 

% cup milk 

sugar for dredging 

Sift together the dry ingredients twice and 
work in the butter with a pastry mixer. Add 
a half cup of milk to the egg and gradually 
use in mixing the dough, using more milk 
if needed. Turn on a floured board, knead 
slightly, pat and roll into a sheet, cut into 
rounds, set in buttered tin, brush over with 
melted butter and dredge with sugar. Bake 
in a hot oven (400 F.) about fifteen min- 
utes. Serve with tea or cocoa. 

Miss Lee's Southern Corn Bread 

1 cup white cornmeal 
^4 cup wheat flour 

1 teaspoon baking powder 
V2 teaspoon salt 
1 beaten egg 
V-2, cup milk 

1 tablespoon melted butter 
Sift together the dry ingredients; combine 
the milk with the egg and add to the dry in- 
gredients. Add the melted butter and pour 
batter into a well-greased pan. Bake in a hot 
oven (425 F.) about 25 minutes. 

Corn Meal Muffins 

1 cup corn meal 

2 cups white flour 

4 teaspoons baking powder 
l /2 teaspoon salt 

V-2 cup sugar 

1 cup milk 

2 eggs, beaten 

2 tablespoons melted butter 
Sift all the dry ingredients into a bowl; add 
the milk, mixing well. Stir in the beaten eggs, 
add the melted butter and beat mixture vigor- 
ously for 2 minutes. Bake about 20 minutes 
in a hot oven (400 F.) in well-buttered muffin 
pans. 

Crackling Bread 

1 cup cracklings (diced) 
l l /2 cups corn meal 
% cup wheat flour 
~Vz teaspoon soda 
*4 teaspoon salt 

1 cup sour milk 

Cracklings are the pieces of meat remaining 
after the lard has been rendered from the 
pork. Mix and sift together the dry ingredi- 
ents. Add the milk, stir in the cracklings. 
Form into oblong cakes and place in greased 
baking pan. Bake in hot oven (400 F.) 30 



32 



THE SOUTHERN COOK BOOK 



Louisiana Waffles 

2 cups flour 

4 teaspoons baking powder 
% teaspoon salt 

5 tablespoons melted butter 
V/2 cups milk 

3 eggs 

To beaten yolks add milk, and all other in- 
gredients with the exception of stiffly-beaten 
whites of eggs which are to be added last. 
Pour a spoonful of batter in each section of 
a hot waffle iron and bake until rich golden 
brown. 

Virginia Waffles 

l 1 /^ cups boiling water 

'/a cup white corn meal 
l 1 /^ cups milk 
3 cups flour 
3 tablespoons sugar 
3 teaspoons baking powder 
V-2 teaspoon salt 

2 eggs 

3 tablespoons melted butter 

Cook the meal in the boiling water 30 min- 
utes; add milk, dry ingredients, well-beaten 
egg yolks, butter, and well-beaten egg whites. 
Put one tablespoon of waffle mixture in each 
compartment near the center. Cook on greased 
hot waffle iron or ungreased electric waffle 
iron until well puffed and a delicate brown. 

Georgia Flapjacks 

2 cups flour 

V/2 teaspoons baking soda 
V-2 teaspoon salt 

1 tablespoon sugar 

2 eggs 

2 cups sour milk 
iVu tablespoons melted butter 

Sift the flour and measure two cupfuls. Sift 
again. Add soda, salt and sugar, mix well 
and sift once more. Beat eggs lightly, add 
milk and gradually add these ingredients to 
the flour mixture. Beat until smooth and free 
from lumps and then add the butter. Pour 
the batter into a pitcher. Heat a griddle or a 
heavy frying pan and butter it. Pour enough 
batter on to the pan to make a cake about 
five inches in diam- 
eter. Cook until 
porous and 
brown under- 
neath and then 
brown on the 
other side. 




Rice Waffles 

1 cup cooked rice 

2 cups flour 

2 eggs 

1 teaspoon salt 

3 teaspoons baking powder 

2 tablespoons melted butter 
a little milk 

After beating yolks of eggs, add rice, but- 
ter, flour, baking powder and salt, and then 
the well-beaten whites of eggs. A little milk 
may be added if necessary. Cook on greased 
hot waffle iron or ungreased electric waffle iron. 

Sour Milk Griddle Cakes 

l 1 /^ cups flour 

1 cup sour milk or buttermilk 
1 tablespoon melted butter 
V2 teaspoon salt 
1 teaspoon baking soda 

1 tablespoon sugar 

2 eggs 

Sift the flour and sugar; dissolve the soda 
in the buttermilk and add to the flour. Drop 
in the unbeaten eggs, beat well and lastly 
add the melted butter. Drop by spoonsful 
on a hot greased griddle and brown on both 
sides. 

Flannel Cakes 

2 eggs 

1% cups milk 
2 cups flour 
V 2 teaspoon salt 
2 teaspoons sugar 

2 tablespoons melted butter 

3 teaspoons baking powder 

Sift baking powder, 'salt, sugar and flour. 
Beat the egg yolks well and add to the milk. 
Pour this into the flour, add the melted but- 
ter and lastly the well beaten egg whites. 
Drop by spoonsful on a hot greased griddl<% 
brown on both sides and serve hot with 
syrup. Pork sausage goes well with flannel 
cakes. 

Griddle Cakes 

2 cups flour 
2 eggs 

2 teaspoons baking powder 
% teaspoon salt 
2 tablespoons melted butter 
1 heaping tablespoon sugar 
I 1 /-} cups milk 

Sift flour, salt, sugar and baking powder, 
add the milk and egg yolks, beat well and 
then add the melted butter. Beat the egg 
whites to a stiff froth and add last. Bake 
on a hot griddle greased lightly. 



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



THE SOUTHERN COOK BOOK 



33 



Beaten Biscuits 

3 cups sifted flour 
l /2 cup milk 

Va cup lard 

Vv teaspoon salt 

% teaspoon sugar 

Sift sugar and salt into the flour, blend in 
the lard and make a very stiff dough, using 
more or less of the milk as needed as the 
dough must be stiff. Place on a floured board 
and roll until it blisters and is smooth. Roll 
to V'2 inch in thickness, cut with biscuit cut- 
ter, stick with a fork and bake in a moderate 
oven (350 F.) for half an hour. 

Mammy's Baking Powder Biscuits 

2 cups flour 

4 teaspoons baking powder 
J /4 teaspoon salt 

2 tablespoons shortening 

% cup milk 

Sift dry ingredients together. Work in 
shortening with finger tips. Then add milk 
slowly, stirring the batter until it is smooth. 
Roll the dough on a floured board until it is 
V'2 inch thick. Cut with a cookie cutter and 
bake in a hot (450 F.) oven for fifteen min- 
utes. 

Good Morning Biscuits 

tablespoon butter 

egg, well beaten 

tablespoon sugar 

teaspoon lard 

pint of milk 

heaping teaspoon salt 
V-2 yeast cake dissolved in 
J /4 cup lukewarm water 
6 cups flour 

Pour milk, butter, salt, lard, and sugar into 
a double boiler and scald; let mixture cool 
until lukewarm; then dissolve yeast and stir 
into the mixture. When mixture has cooled, 
add 2Mi cups of flour and mix into a stiff 
batter. Then add one well-beaten egg to the 
batter and put in a warm place to rise. After 
about five hours, knead as for biscuits using 
the balance of the flour, and when the dough 
can be handled easily roll out to % inch 
thickness. Cut with a biscuit cutter, butter the 
tops of biscuits, placing one on top of the 
other to form a double biscuit, and pla'ce in 
pan far enough apart so that they will not 
touch each other. Bake for about % of an 
hour in a hot oven (400 F.). 

Corn Sticks 

2 cups corn meal 
1 cup milk 
1 egg 

1 tablespoon lard 

2 teaspoons baking powder 
% teaspoon salt 

Beat all together and bake in greased tins 
the shape of bread sticks or ears of corn 
in a quick oven (500 F.) for 10 to 12 min- 
utes. 



Raisin Biscuits 

2 1 / cups flour 
2 eggs 

Vs cup butter 
% cup milk 

4 teaspoons baking powder 
l /2 teaspoon salt 
1 tablespoon sugar 
1V6 cups seeded raisins 
Sift flour, sugar, baking powder and salt 
Beat the eggs and. add to the milk. Mix the 
shortening into the flour, stir in the milk and 
egg. Add the raisins. Turn onto a well- 
floured board and knead until smooth, using 
more flour if necessary. Cut with small bis- 
cuit cutter and bake in a hot oven (450 F.) 
for 15 minutes. Serve hot. 

Buttermilk Muffins 

1 quart buttermilk 

2 eggs 

1 tablespoon sugar 
4 cups sifted flour 

2 tablespoons corn meal 
1 teaspoon salt 

1 teaspoon soda 

Cream sugar and eggs, add milk and finally 
the flour, corn meal, salt and soda, which has 
been sifted three times. Beat hard one min- 
ute and bake in a hot oven (400 F.) for 20 
minutes in greased muffin tins. 

Cheese Biscuits 

l /2 cup flour 

^4 pound grated cheese 
*,4 pound butter 
salt to taste 

3 tablespoons ice water 

Mix quickly with as little handling as pos- 
sible. Roll thin, cut with cookie cutter and 
bake in a quick oven (500 F.) for 10 min- 
utes. 

Batter Bread, Mulatto Style 

1 egg 

l /2 cup cold hominy 
1 teaspoon salt 

Vz pint corn meal 
1 tablespoon lard 

Mix the cold hominy, beaten egg, corn meal 
and salt with enough boiling water to make a 
batter of the consistency of milk. Put the 
lard in a deep baking pan and heat until it 
smokes. Pour into this hot lard the cold 
batter; the melted lard 
will bubble up on the 
side of the pan, mak- 
ing a delicious crust. 
Bake in a moderate lr 

oven (350 F.) about f-W, 
forty minutes. 




34 



THE SOUTHERN COOK BOOK 



Creole Rice Cakes 

4 slices bacon, chopped 

3 tablespoons chopped onion 

3 tablespoons green pepper 

1 teaspoon salt 
% teaspoon pepper 

3 cups rice, cooked 

1 cup flour 

1 teaspoon baking powder 

1 can tomato pulp 

Fry the bacon crisp leaving the bacon fat in 
frying pan. Chop bacon and add to onion, 
pepper and rest of ingredients. Mix thor- 
oughly. Fry in the bacon fat as pancakes. 



Dinah's Rice Croquettes 

2 l /2 cups cooked rice 

1 cup grated American cheese 
Vz cup butter or other shortening 
% cup chopped pimento 

1 tablespoon chopped onion 
Vs teaspoon salt and paprika 

1 teaspoon baking powder 

1 egg beaten well 
% cup buttered bread crumbs 
Mix all well and mold into balls and fry 
in hot fat until brown. 



Baked Hominy or Grits 

1 cup cold boiled hominy 
Vz cup milk 
1 egg 

1 tablespoon butter 
V'2 teaspoon salt 
1 pinch pepper 

Heat the milk and butter, add the hominy 
and mix until smooth. Then add the beaten 
egg, seasoning and pour into a buttered bak- 
ing dish and bake slowly in a moderate oven 
(350 F.) until firm and brown. 



Mulatto Rice 

y>2 pound bacon 
1 small onion 

1 cup tomatoes 

2 cups cooked rice 

Cut the bacon in small pieces and fry. 
Remove from the skillet and brown the 
minced onion in the bacon fat. Add the 
tomatoes and cooked rice. Blend well and 
serve. 




Curried Rice 

2 cups cooked rice 
1 diced green pepper 

1 diced onion 

2 cups tomatoes 

3 cups water 

4 tablespoons butter 

l l /2 teaspoons curry powder 
Mix all the ingredients. Put in a well 
greased casserole and bake in a slow oven 
until the onions and peppers are well cooked. 

Wild Rice and Mushrooms 

1 cup wild rice 

3 cups boiling water 

1 pound fresh mushrooms 

2 tablespoons butter 
2 tablespoons flour 

1 cup milk 

salt to taste 

Cover the rice with boiling water and let 
boil fast for 15 minutes, or until water is well 
absorbed; then let steam until it is dry and 
fluffy. Peel the mushrooms, saute in the 
butter until well browned. Remove mush- 
rooms from the skillet and add the flour to 
the butter, rubbing to a smooth paste. Then 
add the milk and cook until thick. Add the 
mushrooms to this and heat. Pour mush- 
rooms over rice and serve. 

Rice and Pineapple 

1 large sized can sliced pineapple 

4 cups cooked rice 
1 cup brown sugar 

Put % inch layer of cooked rice in the 
bottom of a casserole, then dot with butter 
and place the pineapple over the top. Sprin- 
kle with some of the brown sugar. Repeat 
this until all the rice is used, having the 
top layer of pineapple. Pour the juice from 
the can over this and bake in a moderate 
oven (350 F.) for 30 minutes. 

Rice Flour Waffles 

1 cup cooked cold hominy 

2 eggs 

1 cup rice flour 
% cup wheat flour 
J /4 teaspoon salt 

1 cup milk 
% cup water 

2 tablespoons melted butter 

Beat the cold hominy into the egg until it 
is smooth. Mix and sift the dry ingredients, 
then add the milk and water and mix to a 
batter. Then add the egg and hominy mix- 
ture and last the melted butter. Bake in a 
hot waffle iron a little longer than is usual for 
plain waffles. Serve piping hot with lots of 
butter. 



Two little niggers lyin* in bed, 

One of 'em sick an' de odder mos' dead. 
Call for de doctor, an' de doctor said, 

"Feed dem darkies on short'nin* bread." 



THE SOUTHERN COOK BOOK 



35 



Hashed Browned Potatoes 

1 pound salt pork 
% cup fat 

2 cups cold boiled potatoes 
% teaspoon pepper 

salt (if necessary) 

Fry fat out of salt pork; cut in cubes and 
remove scraps. (There should be % cup of 
fat.) Mix the boiled potatoes thoroughly with 
the fat; add pepper and salt; fry three min- 
utes, stirring constantly. Let stand, to brown 
underneath, and fry as you would an omelet. 

Candied Yams 

Parboil sweet potatoes or yams, and pare 
and cut in halves, lengthwise in a casserole, 
sprinkling each layer as it is set in place, with 
salt, paprika, brown sugar. Dot with bits 
of butter and add a few dashes of cinna- 
mon. Pour in about half a cupful of boiling 
water, cover and bake until tender. When 
about half baked, lift the potatoes on the bot- 
tom of the dish placing them on the top of 
the dish. Add more water if necessary. 

Stuffed Sweet Potatoes 

6 sweet potatoes 
2 tablespoons butter 

table cream to moisten 
% teaspoon salt 

Bake the potatoes, scoop out the centers 
and add the salt, butter and cream to soften. 
Refill the skins and bake in a hot oven for 
about five minutes. 

Piedmont Potato Croquettes 

2 cups hot riced potatoes 

2 tablespoons butter 
1 whole egg 

3 egg yolks 

1 cup sifted flour 

% cup finely-chopped blanched almonds 

% teaspoon salt 
1 pinch paprika 

Mix the potatoes, butter, egg yolks, salt and 
pepper and beat thoroughly. Shape in balls 
using one tablespoon of the^jnixture for each 
ball. Roll in flour and dip in the beaten egg 
and then roll in the almonds. Fry in deep 
hot fat (390 F.) until golden brown, which 
usually requires about one minute. 

Corn Meal Mush 

1 cup corn meal 

2 quarts boiling water 
1 teaspoon salt 

Moisten corn meal with enough cold water 
to make a paste. Stir paste into boiling salted 
water, beating thoroughly. Let cook over 
slow fire stirring almost constantly for 1 hour. 
Put in double boiler and cook 3 hours longer. 
Serve hot with sugar and cream. To fry: 
Pack hot into well-greased baking pan and 
let stand until cold and solid. Cut in %-inch 
strips, roll in flour and fry on buttered griddle 
until brown on both sides. Serve with syrup 
and sausage. 



Yam Puff 

4 large yams or sweet potatoes 
^4 cup butter 

2 well-beaten eggs 
% cup sugar 

2 teaspoons baking powder 

1 teaspoon salt 

Peel potatoes and boil until soft. Mash and 
add the remaining ingredients. Beat well and 
put in buttered casserole. Dot with butter 
and bake until brown, about % hour or more. 

Georgian Style Sweet Potatoes 

3 cups mashed sweet potato 

2 tablespoons molasses 

1 tablespoon butter 

Mash the sweet potatoes and place in a but- 
tered casserole. Boil together the molasses 
and butter for 7 minutes. Pour over the 
sweet potatoes and bake in a moderate oven 
until delicately brown. 

Sweet Potato Pone 

2 cups grated sweet potato 
1 cup butter 

1 cup sugar 
*/2 cup milk 

1 teaspoon powdered ginger 
grated rind of one orange 
Blend the sugar and butter, add grated 
sweet potato and milk; beat well and then 
add the ginger and orange rind. Place in a 
shallow baking pan and bake in a slow oven. 

Baked Stuffed Potatoes 

Bake large potatoes, cut in halves length- 
wise, and scoop out the center. Mix this with 
1 teaspoon salt, 2 tablespoons butter, enough 
cream or milk to soften, and one egg. Beat 
well, return to potato shells and brown on top. 
Sprinkle with paprika before serving. 

Scalloped Potatoes 

Slice about 6 raw potatoes with a slaw cut- 
ter. Cover the bottom of a baking dish with 
bread crumbs, bits of butter and a little pars- 
ley. Put over it a layer of potatoes, salt and 
pepper. Alternate potatoes and bread crumbs 
until dish is full. Pour a cup of milk over it 
and bake in moderate oven 
(350 F.) for one hour. 



He don't plant 'taters, he 

don't plant cotton, 
An' dem dot plants 'em is 

soon forgotten; 
But ol' man river he jes 1 

keeps rollin along. 





36 



THE SOUTHERN COOK BOOK 



Sugared Yams 

2 cups water 
2 cups sugar 
2 tablespoons butter 

dash nutmeg 
8 uncooked yams 

Bring the sugar and water to a boil and add 
the butter and nutmeg. Peel and slice the 
yams, drop into boiling syrup, cover and cook 
slowly until yams are done and transparent. 



Pineapple Marshmallow Sweet 
Potatoes 

(I'll have it with my Roast . . . and again 
for Dessert) 

2 cups mashed sweet potatoes 

1 cup milk 

V'2 cup pineapple juice 

1 cup diced pineapple 

2 tablespoons butter 
J /2 teaspoon cinnamon 

marshmallows 

Thoroughly mix all the ingredients and beat 
until light and fluffy. Use more milk or fruit 
juice, if needed. Place in buttered casserole 
and bake until heated through. Remove from 
oven and cover the top with marshmallows. 
Return to oven to brown. Serve with poultry 
or roast. 



Strawberry Jam Cake 

1 cup butter 
V'2 cup sugar 

1 cup strawberry jam 
Vz cup strong black coffee 

1 teaspoon cinnamon 
^4 teaspoon cloves 

3 eggs, separated 
2 Mr cups flour 

1 teaspoon soda, dissolved in 

4 tablespoons sour cream 

Cream butter well, add sugar gradually and 
beat well. Add jam and coffee to which spices 
have been added. Beat yolks of eggs and blend 
with first mixture. Sift flour and add alternately 
with sour cream in which soda has been dis- 
solved. Fold in the stiffly beaten egg whites. 
Bake in layers in moderate oven (350 F.) 45 
to 55 minutes. Ice with favorite icing. 




Scalloped Sweet Potatoes 

Peel and dice six sweet potatoes. Drop 
them in boiling water and allow ,them to par- 
boil about 15 minutes. Drain the potatoe>, 
dust with salt, add one tablespoonful butter 
and % pint cream and finish baking them in 
a moderate oven until brown. 

Sweet Potatoes in Honey 

(Easy to Make Delicious) 

Peel six sweet potatoes. Cut them in Cl- 
inch slices lengthwise. Boil them fifteen min- 
utes. Drain and remove to warm casserole. 
Add a small jar of honey, the juice of an 
orange, salt. Finish by baking in the oven. 

Blackberry Roll 

2 quarts blackberries 

1 pint flour 

2 cups sugar 

2 tablespoons butter 
ice water 

J /4 teaspoon salt 

First, mix flour and salt into which cut two 
tablespoons butter. After mixing well ad I 
enough ice water to make a stiff dough. Clea i 
berries thoroughly and set them to soak with 
two cups of sugar. Roll dough very thin (o i 
floured board) into an oblong sheet. Pour 
berries on one end of pastry dough, roll over 
and pour more berries, roll again and so o i 
until berries are all used. Place in buttered 
baking pan. Bake in a moderate oven (350 
F.) about thirty to thirty-five minutes. When 
the roll has baked this length of time begi i 
basting with the following mixture every five 
minutes for another half hour: 
1 tablespoon butter melted 

*/2 cup sugar 

Serve with powdered sugar or favorite sauce 
in dish in which it has been baked. 

Pecan Nut Cake 

3 cups nutmeats, finely chopped 
6 eggs 

1 tablespoon flour 
I 1 /-} cups sugar 

1 teaspoon baking powder 
1 /2 teaspoon salt 
1 teaspoon vanilla 

boiled orange icing 

Beat the egg yolks until very light, add the 
sugar gradually and beat well. Sift together 
the flour, baking powder and salt; add the 
nuts and then combine with egg mixture. 
Beat well. Stir in the stiffly beaten egg whites 
and vanilla and bake in two layer cake tins 
in a moderate oven (350 F.) from 30 to 40 
minutes. When cool ice with "Boiled Orange 
Icing" (see page 44) and cover top with 
whole pecans. Whipped cream may be substi- 
tuted for icing on top. 

Peas in the pot, hoecake a bakin 9 , 
Sally in de kitchen with her shift-tail a- 
shaking 



THE SOUTHERN COOK BOOK 



37 



Pie Dough or Southern Pastry 

2 cups flour 

y 2 teaspoon salt 
1 cup butter or other shortening 

% cup ice water 

Mix flour and salt, work butter lightly into 
the flour, add ice water and mix to make a 
stiff dough but do not knead. Roll and line 
pie plate. 

Chess Pie 

^2 cup butter 
1 cup sugar 
yolks of 3 eggs 
white of 1 egg 
1 cup chopped raisins 
1 cup chopped nut meats 
1 teaspoon vanilla 

Cream butter and sugar, add the beaten 
yolks of 3 eggs and stiffly-beaten white of 

1 egg. Stir until it foams. Add the fruit 
and nuts and put in patty shells and bake in 
hot oven (400 F.) until fillings set and then 
in a moderate oven (350 F.) until well 
browned. Serve with whipped cream. This 
recipe makes 12 individual pies. 

Kentucky Pie 

(From the Idle Hour Farm) 

3 cups brown sugar 
3 eggs 

% cup butter 
~y>2 cup cream 
1 teaspoon vanilla 
1 pinch salt 

Cream the butter, eggs and sugar together 
and then add the balance of the ingredients. 
Fill a pie shell and bake in a moderate oven 
(350 F.) 30 minutes. 

Real Southern Lemon Pie 

P/2 cups sugar 
% cup pastry flour 
3 eggs, separated 
iy cups water 

pinch of salt 
1 tablespoon butter 
1 lemon (juice) 

grated rind of one lemon 
Place in double boiler the sugar and 1 
cup of water, to it add the butter and salt. 
Blend the flour with the remaining ^4 cup 
of water and add to the sugar and water. 
Then gradually add the beaten egg yolks and 
let cook until it thickens, remove from the 
fire and let cool, then add the lemon juice 
and rind. Put in baked pie shell and place 
on top the well beaten egg whites to which 

2 tablespoons of confectioners sugar have 
been added and well beaten. Bake in slow 
oven (300 F.) until the meringue browns. 

Beef steaks, poke chop, 

Gimme a little sop, 

Make a nigger's mouth go flippity flop. 



Jelly Pie 

1 unbaked pie shell 

4 egg whites, well beaten 

4 egg yolks, well beaten 

y<z cup strawberry jelly 

y% cup butter 

l l /2 cups sugar 

1 teaspoon lemon juice 

Cream butter, adding sugar slowly and beat 
well. Add yolks and jelly and fold in the 
whites of eggs. Mix in the lemon juice and 
pour in pie shell. Bake in a moderate oven 
(350 F.) for about thirty minutes. 

Cocoanut Pie 

V-2 cup shredded cocoanut 
3 eggs, separated 
y-z cup sugar 

2 cups scalded milk 
pinch of salt 

Beat yolks with sugar and pinch of salt. 
Add well beaten whites. Stir in scalded 
milk and last mix in the cocoanut. Bake 
in a deep pie plate with under crust only, 
hot oven (475 F.) for first 15 minutes and 
moderate oven (350 F.) for half hour. 

Pumpkin Pie 

1 cup canned or baked and strained pump- 
kin 

y cup sugar 
% teaspoon salt 
% teaspoon mace 
% teaspoon cinnamon 
y-2 teaspoon vanilla 
% teaspoon cloves 
y teaspoon ginger 

2 beaten eggs 
% cup milk 

l /2 cup cream 

Mix dry ingredients. Add pumpkin, eggs, 
milk and cream gradually. Bake for 15 min- 
utes in a hot (475 F.) oven and for 25 min- 
utes in a moderate oven (350 F.), in a pie 
plate lined with plain pastry for pie crusts. 

(To bake pumpkin for pie, wash and cut 
the pumpkin in half crosswise. 
Scrape out seeds and stringy 
parts. Place in dripping pan, 
shell side up, and bake un- 
til it begins to fall apart 
and is tender. Scrape pulp 
from shell and 
strain.) 




38 



THE SOUTHERN COOK BOOK 



White House Pecan Pie 

1 cup unbroken pecan meats 

1 cup dark table syrup 

2 tablespoons butter 
2 eggs 

1 cup sugar 

1 teaspoon vanilla 

Cream the butter and sugar, add the table 
syrup, the beaten eggs, the pecans and vanilla. 
Beat together well. Put in unbaked pie shell 
and bake in a slow oven (275 F.) for about 
30 minutes. Serve with whipped cream. 

Apple Pot Pie 

% dozen baking apples 

% cup butter or other shortening 
4 cups flour 

3 /4 teaspoon salt 

^4 teaspoon cinnamon 

% pound butter 

Make a dough of flour, shortening, and 
salt, add sufficient water to form dough. Roll 
thin on a floured board and cut in two-inch 
squares. Pare and core apples and cut into 
small pieces. Place apples in a kettle and 
sprinkle liberally with sugar and cinnamon. 
Alternate layers of dough and apples. Place 
butter on top, fill kettle half full of water, 
cover, and cook until apples are done. Serve 
with fresh milk or cream. 

Carrot Pudding 

2 tablespoons butter 

1 cup sugar 

2 eggs 

1V& cups grated raw carrots 
^4 teaspoon ground cloves 
*/2 teaspoon cinnamon 
^4 teaspoon nutmeg 
% teaspoon salt 
1 cup flour, sifted 

grated rind of 1 orange 
grated rind of 1 lemon 
1 teaspoon soda 
1 cup grated raw potatoes 
5 /4 pound thinly sliced citron 
Cream the butter and sugar; add eggs and 
beat well. Add carrots, spices and salt, sifted 
flour, orange and lemon rinds to the mixture. 
Add the soda to the grated raw potatoes and 
stir until it is dissolved; add potatoes to carrot 
and flour mixture. Add cit- 
ron, mixing it well through 
V the batter. Butter a mold 
J and place a sheet of greased 
paper on the bottom; pour 
in the pudding. Cover the 
mold and place it in a pot of 
boiling water to steam for 2 
hours. The pudding may be 
served with cream or your fa- 
vorite sauce. 




Raisin Pie 

1 cup seeded raisins, washed 

2 cups water 
1% cups sugar 

4 tablespoons flour 

1 egg, well beaten 
juice of a lemon 

2 teaspoons grated lemon rind 
1 pinch of salt 

Soak raisins 3 hours. Mix sugar, flour and 
egg, then add seasoning, raisins and liquid. 
Cook over hot water for 15 minutes, stirring 
occasionally. When the mixture is cool, emp- 
ty into pie dough lined pie plate. Cover 
pie with narrow strips of dough criss-crossed, 
bake in a hot oven (450 F.) for 20 minutes 
and in a moderate oven (350 F.) for 10 
minutes. 

Butterscotch Pie 

1 cup brown sugar 

2 tablespoons butter 

2 generous teaspoons flour 

1 egg yolk 

1 cup milk 

1 egg white beaten well 
Boil the sugar and butter together until 
soft. Beat the egg yolk well and add it to 
the flour, then adding the milk. Beat this 
until very smooth. Mix this well into the 
sugar and butter, and cook until it thickens. 
Lemon or vanilla can be used for flavoring. 
Pour this into a pie pan lined with the baked 
pie crust. To the beaten egg white add 1 
tablespoon sugar, spread over top of pie and 
brown in oven. 

Nannie's Pineapple Custard Pie 

% cup sugar 

1 cup grated pineapple, from which juice 
has been strained 

1 cup milk 

2 tablespoons corn starch 

3 eggs 

Mix the corn starch, sugar and milk to- 
gether and put in double boiler. Separate 
the eggs and place the yolks in with the 
sugar and milk. Cook until thick. Remove 
from over the hot water and add the pine- 
apple and the beaten egg whites. Put in 
baked pie shell and when cool cover 'with 
unsweetened whipped cream. 

Ambrosia 

6 oranges 
V/2 cups sugar 
1% cups freshly grated cocoanut 

sherry wine 

Peel and divide oranges into sections, ar- 
range pieces on bottom of glass dish and 
sprinkle generously with sugar and cocoanut, 
repeat until ingredients are used. Pour over 
about a wineglass sherry wine. Chill in ice 
box. 



THE SOUTHERN COOK BOOK 



39 



Plum Pudding 

(Christmas "Ain't" Christmas Without 
Plum Puddin') 

1 cup suet, chopped fine 

1 cup cooking molasses 

1 cup seedless raisins 

1 cup chopped dates 

1 cup chopped apples 

1 cup currants 

1 cup chopped walnut meats 
V-2 cup sugar 

2 cups milk 

1 teaspoon soda 

1 teaspoon baking powder 
% teaspoon cinnamon 
% teaspoon cloves 
% teaspoon salt 

1 egg 

flour enough to make a stiff batter 
Mix all the ingredients and pour into a 
covered mold % full. Place mold on trivet in 
kettle containing boiling water. The water 
should come half way up around the mold. 
Keep water at boiling point for 3 hours. 
Serve with brandied hard sauce. 

Orange Marmalade Bread Pudding 

2 cups stale bread crumbs 
2 cups scalded milk 

% cup sugar 

2 tablespoons melted butter 

3 eggs, slightly beaten 

2 teaspoons vanilla 

1 glass orange marmalade 

1 teaspoon nutmeg 

Soak the bread crumbs in the milk; when 
cool add the sugar, butter, eggs, flavoring and 
marmalade. Place in a buttered baking dish 
and bake in a slow oven (250 F.) 1 hour. 

Queen of Trifles Pudding 

% pound lady fingers 
8 macaroons 

/4 pound blanched almonds 
% pound crystallized fruit 

3 cups boiled custard 
1 cup whipped cream 

V'z cup sherry 

Break the lady fingers and macaroons into 
small coarse pieces and cover with the sherry, 
add the chopped nuts and the fruit cut in 
small pieces. Mix together and pour the 
boiled custard over all. When ready to serve 
top with the sweetened whipped cream. 

Boiled Custard 

l l /2 cups milk 

1 tablespoon sugar 

1 teaspoon vanilla 

2 eggs 

Beat eggs slightly and add the sugar and 
mix. Slowly add the scalded milk and pour 
all into the top of a double boiler and cook 
until the mixture coats the spoon (about 10 
minutes). Remove from fire and add flavor- 
ing. 



Apple Dumpling 

2 cups flour 

4 teaspoons baking powder 

1 teaspoon salt 

4 tablespoons shortening 

1 cup milk 

6 apples, pared and cored 

sugar and cinnamon 

Sift flour, baking powder and salt; cut in 
shortening, add milk and mix to smooth 
dough. Turn onto floured board and divide 
into six portions. Roll each large enough to 
cover one apple. Place apple on each piece 
of dough ... fill with cinnamon and sugar . . . 
wet edges of dough and fold over apple. 
Place on greased baking pan, and bake in 
moderate oven (350 F.) until apples are ten- 
der (about Vz hour). 

Monficello Pandowdy 

6 apples 
l l /2 cups molasses 

1 teaspoon nutmeg 

2 teaspoons cinnamon 

Vz teaspoon ground cloves 
pie crust 

Pare and core the apples and cut in small 
pieces. Cover with cold water and let stand 
for 10 minutes. Remove apples from water 
and drain. Into a buttered baking dish place 
the apples and cover with the molasses and 
spices. Cover the top with a pie crust and 
bake in moderate oven (350 F.) until done, 
about 1 hour. When cold, break the crust into 
the apple mixture and place on the fire to 
simmer for a few minutes. When well cooled 
serve with cream. 

Southern Batter Pudding 

3 eggs 

2 tablespoons sugar 

% cup flour 

% cup milk 
1 teaspoon melted butter 

% teaspoon vanilla 

^4 teaspoon salt 

Add sugar to well-beaten egg yolks and 
beat again. Mix butter, salt and vanilla into 
above and add flour and milk alternately. 
Lastly fold in the stiffly-beaten egg whites. 
Pour into a well-buttered mold. Place mold 
in pan of water and steam about one hour or 
until firm; serve pudding hot with chocolate 
or favorite pudding sauce. 

There was a little 

Alabamy coon 
An he ain't been 

born very long; 



Oh dey took him 
down to the cot- 
ton fields 

An' he rolled an 
he tumbled in de 
sun! 




40 



THE SOUTHERN COOK BOOK 



Plantation Plum Pudding 

1 cup suet, chopped fine 

4 eggs 

1 cup toasted bread crumbs 

1 cup chopped citron 

1 cup chopped pecans 

1 cup chopped blanched almonds 

2 cups finely chopped apples 
2 cups seeded raisins 

V'2 cup currants 

V : 2 cup sugar 
1 teaspoon cinnamon 

V-2 teaspoon allspice 
1 lemon, juice and grated rind 

V'2 cup brandy 

V-2 teaspoon grated nutmeg 
1 teaspoon cloves 

Beat whole eggs and slowly add the other 
ingredients, being very careful that they are 
well mixed. Place in a covered mold % full 
and steam in a large steamer for about 3 
hours. To steam, the mold is placed on a 
trivet in a kettle containing boiling water 
which comes half way up around the mold. 
Serve with a brandied hard sauce. (See 
page 24.) 

Molasses Pudding 

1 egg 

2 tablespoons sugar 
V'2 cup molasses 

2 tablespoons melted butter 
1 V'2 cups flour 

1 2 cup boiling water 
1 pinch salt 
1 teaspoon baking soda dissolved in hot 

water 

Beat the egg and sugar, add the butter, 
water, soda, and molasses and then beat in 
the flour and a little salt. Put in a double 
boiler and let steam for one hour. Serve with 
foaming pudding sauce. (See page 24.) 

Bread Pudding 

4 slices buttered bread cut in squares 
V'2 cup sugar 

3 eggs 
vanilla 

Vz pint rich milk 

Beat eggs and sugar, add milk and vanilla, 
add buttered bread and bake in slow oven 
(300 F.) for about 40 minutes or until cus- 
tard is done. 

Carry me back to old Virginny, 
There's where the cotton and the 

corn and tatoes grow; 
There's where the birds 
warble, sweet in the 

springtime, 

X^ There's where the 
old darkey's heart 
am long'd to go. 



^." 




Barbara Fritchie Pudding 

% cup granulated sugar 
l /2 cup whipping cream 
% cup brown sugar 
2 egg yolks 
2 egg whites 
2 tablespoons butter 

nutmeg 

% teaspoon vanilla 

Into a double boiler put the sugar, cream, 
brown sugar, egg yolks and butter and cook 
until thick. Remove from the fire, add the 
vanilla and the well-beaten egg whites. Pour 
into unbaked pie shell, sprinkle with nutmeg, 
bake in a slow oven (275 F.) for about 45 
minutes or until custard is set. Serve very 
cold. 

Rice Custard 

Vz cup brown sugar 

2 cups cooked rice 

3 tablespoons butter 

1 cup milk 
3 eggs 

V'2 cup raisins 

J /2 teaspoon vanilla 
dash of nutmeg 

To the rice add the sugar, butter, milk and 
slightly beaten eggs. Place in deep dish and 
bake in moderate oven (350 F.) for 1 hour. 
When half done remove from oven and add 
the raisins and vanilla, and sprinkle with nut- 
meg. Replace in oven and continue baking. 

Paulina's Delicious Cottage Pudding 

(Second Helpin's, Please) 

2 cups sifted cake flour 

2 teaspoons baking powder 
V'2 teaspoon salt 

3 tablespoons butter 
1 cup sugar 

1 cup milk 

V-2 teaspoon vanilla 

Sift flour once. After measuring, add bak- 
ing powder and salt, and then sift again. 
Cream butter, add sugar gradually, and cream 
together well. Add the flour, alternately with 
milk, a small amount at a time, beating after 
each addition until smooth. Add vanilla. 
Bake in greased pan, 8x8x2 inches, in mod- 
erate oven (350 F.) about one hour.. Serve 
hot with chocolate or lemon sauce. 

Orange Cake 

5 eggs 

P/4 cups sugar 
1^4 cups flour 

juice of V'2 orange 
1 teaspoon baking powder 
Beat well the yolks of eggs, add sugar and 
beat until smooth. Add the orange juice, mix 
well. Add flour and baking powder that have 
been sifted together. When thoroughly mixed 
fold in the stiffly beaten egg whites and 
bake in 2 layers in a moderate oven (350 
F.) for 40 minutes. Put together with the 
orange filling. 



THE SOUTHERN COOK BOOK 



41 



Miss Rosa's Gingerbread 

1 cup molasses 

1 cup brown sugar 
% cup melted butter 

2 eggs 

1 teaspoon cinnamon 

1 teaspoon ginger 

1 teaspoon cloves 

1 teaspoon baking soda 

1 cup boiling water 

3 cups flour 

Stir brown sugar into melted butter and 
add the unbeaten eggs. Beat well. Dissolve 
baking soda in the boiling water and add the 
spices. Beat well and add the flour. Pour 
into a large pan (8x8) and bake in a mod- 
erate oven (350 F.) until thoroughly baked, 
about 25 minutes. 

None-So-Cood Jelly Roll 

5 eggs, separated 
1 cup sugar 

1 cup flour 

grated rind of 1 lemon 

2 tablespoons lemon juice 

Beat yolks well and add sugar; beat until 
thick, add lemon rind and juice and half of 
the flour and half of the stiffly-beaten whites, 
then the rest of the eggs and flour. Pour into 
large, well-greased pan, not more than *4 inch 
thick. Bake in a moderate oven (375 F.) 
between 10 and 15 minutes. Turn on sheet of 
heavy paper or damp cloth. Beat jelly with 
fork and spread, on cake. Trim off crusty 
edges and roll while warm. Wrap in paper 
or cloth and set aside to cool. 

Crepes Suzette New Orleans 

2 eggs 
1% cups milk 

grated rind of % lemon 
*4 teaspoon salt 
1 cup cake flour 
1 tablespoon powdered sugar 
1 wineglass champagne, white wine or 

brandy 

12 lumps sugar 

1 orange, juice and grated rind 
% cup melted butter 

Beat the eggs until light and lemon-colored; 
gradually stir in the milk, lemon rind and salt. 
Sift the powdered sugar with the flour and 
slowly beat the milk mixture into the flour. 
Drop batter by large tablespoonfuls on hot 
greased griddle. The batter should be thin 
enough to spread very easily. Fry slowly on 
one side: turn and fry until other side is golden 
brown. Make Suzette sauce as follows: Pour 
a wineglass of champagne, white wine or 
brandy into a chafing dish. Crush the lumps of 
sugar in the orange juice and add to the 
champagne which has been heating in the 
chafing dish. Add a little of the grated orange 
rind and V-2 cup melted butter. Cover and cook 
until a thick smooth sauce results. Dip each 
pancake as it is prepared into sauce; lift it out 
and roll it; sprinkle with powdered sugar and 
serve immediately. 



Old-Fashioned Strawberry 
Shortcake 

2 cups flour 

4 teaspoons baking powder 

1 pinch salt 

2 large tablespoons butter 
/^ cup milk 

Add salt and baking powder to flour and 
lightly blend the butter into the flour, adding 
milk last. Place on floured board and pat 
into two large cakes. Place one upon the 
other and bake in a hot (450 F.) oven for 15 
or 20 minutes. Crush strawberries and sweet- 
en. Cut cake in about six equal sections as 
you would a pie, break each section horizon- 
tally in half and spread the center liberally 
with butter and crushed berries. Replace top 
and cover with berries. Whipped cream may 
be added if desired. 

Other fruits such as peaches or raspberries 
may be substituted for strawberries. 

Hot Frosted Gingerbread 

V-2 cup butter 
% cup strong hot coffee 
2 eggs 

% cup sugar 
% cup molasses 

2 teaspoons baking powder 
1 teaspoon ginger 

iMj cups flour 

Melt the butter with the hot coffee. Beat 
the eggs and stir in the sugar and molasses. 
Combine this with the warm mixture. Sift in 
flour and ginger to make a soft drop batter. 
Stir in the baking powder, and spread the 
batter % inch thick on a greased and floured 
dripping pan. Bake 25 minutes in a moderate 
(350 F.) oven. While hot frost this with 
one cupful of confectioner's sugar, stirred 
with four tablespoons of cream. Flavor with 
vanilla. 

Raw Apple Float 

3 apples 

4 tablespoons sugar 

5 egg whites 
nutmeg 

Peel and grate the apples and then drain 
off liquid. Beat the whites of eggs stiff and 
gradually add the sugar. Fold in the grated 
apple slowly, beating all the time. Pour into 
a serving bowl and sprinkle top with nutmeg. 
Place in ice box until very cold and serve. 



Ah love me a frinless woman, 
An her name is Julie Anne. 

She treats me like a dirty dog, 
But ah do's de best ah can. 





42 



THE SOUTHERN COOK BOOK 



Bride's Angel Food Cake 

whites of 18 eggs 
1 pound sugar 
1 pound sifted flour 
% pound butter 

1 teaspoon baking soda 

2 teaspoons cream of tartar 
1 teaspoon vanilla 

Sift flour three times, and add soda and 
cream of tartar, then cream butter and sugar 
until very light and add to the stiffly-beaten 
whites of eggs gradually. Add the flour beat- 
ing it lightly, flavor with teaspoon of vanilla. 
Place in angel food pan and bake in a slow 
oven (250 F.). 



Fruit Cake 

2 cups blanched almonds 

3 cups seeded raisins 
2 cups currants 

2 cups crystallized cherries 
2 cups chopped dried figs 
2 cups chopped dates 

1 cup chopped citron 

2 cups crystallized pineapple 
1 cup chopped lemon peel 

1 cup chopped orange peel 

3 cups light brown sugar 
3 cups butter 

3 cups flour 
12 eggs, separated 

1 wineglass brandy 

2 tablespoons cinnamon 
2 tablespoons mace 

2 tablespoons cloves 
2 tablespoons allspice 
2 tablespoons nutmeg 

1 tablespoon soda in a little water 
Cream sugar and butter, add the well-beaten 

egg yolks. Then gradually add a little of 
each fruit which has been well dredged in 
some of the flour. Put in the spices, brandy 
and the remaining flour. Beat the egg whites 
to a stiff froth and add. Dissolve the baking 
soda in a little warm water and add last. 
Bake in a deep pan, in a slow oven 2 l /2 to 3 
hours, or until done when tried with a tooth- 
pick. 

Lady Baltimore Cake 

2 cups confectioner's sugar 
1 cup butter 

3 cups flour 

3 teaspoons baking powder 
y<i teaspoon salt 
1 cup milk 
6 egg whites 

Cream the butter and sugar together. Sift 
the baking powder and flour together twice, 
add the salt and mix with the butter and 
sugar and the milk. Beat thoroughly. Beat 
the whites of eggs until stiff and add. Stir 
well and bake in buttered layer-cake pans for 
twenty minutes in a moderate (375 F.) oven. 
Spread the layers with a favorite icing. 



Plantation Marble Cake 

2 cups sifted cake flour 

2 teaspoons baking powder 
^4 teaspoon salt 
% cup butter or other shortening 

1 cup sugar 

2 eggs, well beaten 
% cup milk 

1 teaspoon cinnamon 
V'2 teaspoon cloves 

% teaspoon nutmeg 

2 tablespoons molasses 

Sift flour once. After measuring, add bak- 
ing powder and salt, and sift together three 
times. Cream the butter thoroughly, add the 
sugar gradually, and cream together until 
light and fluffy. Add the eggs; then flour, 
alternately with milk, a small amount at a 
time. Beat after each addition until smooth. 
Divide the batter into two parts. To the one 
part, add spices and molasses. Drop by 
tablespoons into greased loaf pan, alternating 
light and dark mixtures. Bake in moderate 
oven (350 F.) one hour and fifteen minutes, 
or until done. Spread butter frosting on top 
and sides of cake. 

Palm Beach Poincianna Cake 

(Dainty, Delectable, Delicious) 

1 pound sugar 

1 pound flour (3y cups) 

1 pound butter 

juice and rind of one lemon 
9 eggs, separated 

2 cups chopped blanched almonds 
% pound citron, chopped fine 

V-2 pound raisins, chopped fine 

Cream butter and sugar and add to well- 
beaten yolks of eggs. Then add alternately 
the flour and the whites beaten stiff; dredge 
the fruits and nuts with flour and add to the 
batter. Bake in layer tins in a slow oven 
(300 F.) from 40 to 50 minutes. 

Poincianna Cake Filling 

2 cups sugar 

1 cup boiling water 

juice and grated rind of two lemons 

1 tablespoon corn starch 

2 cups grated cocoanut 

Boil the first three ingredients and add the 
corn starch, which you have dissolved in a lit- 
tle cold water. Cook until it spins a thread 
and then beat until creamy, add cocoanut and 
spread between layers. 

Short'nin' Bread 

4 cups flour 

1 cup light brown sugar 

1 pound butter 

Mix flour and sugar. Add butter. Place on 
floured surface and pat to one-half inch thick- 
ness. Cut into desired shapes and bake in 
moderate oven (325-350F.) for 20 to 25 
minutes. 



THE SOUTHERN COOK BOOK 



43 



Brown and White Cake 

% cup butter 
1% cups sugar 
4 eggs separated 
2 cups pastry flour 
2 teaspoons baking powder 
1 teaspoon cinnamon 
1 teaspoon cloves 
1 teaspoon nutmeg 

1 teaspoon mace 
1^/2 tablespoons cocoa 

Va cup milk 

Cream butter and sugar, add egg yolks and 
beat well. Sift flour and baking powder and 
add to sugar and butter alternately with the 
milk. Beat the egg whites until stiff and 
add. Divide this mixture into two equal 
portions and to the one part add the spices 
and cocoa. Into a well-greased loaf cake pan 
(8x8) drop spoonfuls of each mixture. Bake 
in a moderate (350 F.) oven 30 minutes. 

Spiced Devil's Food Cake 

2 cups brown sugar 

1 cup butter 

2 eggs 

1 cup buttermilk 

3 cups flour 

4 squares melted cooking chocolate 
1% tablespoons cinnamon 

1 teaspoon allspice 
1 teaspoon cloves 

1 teaspoon baking soda dissolved in 
% cup boiling water 

1 teaspoon vanilla 

Cream sugar and butter and add to well 
beaten eggs; then add milk, chocolate, and 
beat flour in lightly, adding a teaspoonful of 
vanilla and spices. Add soda dissolved in 
boiling water. Bake in layer cake tins in a 
moderate oven (350 F.) about 30 minutes. 

Pickaninny Doughnuts 

2 cups brown sugar 

2 eggs beaten light 

4 tablespoons melted butter 
1 cup sweet milk 
4 cups flour 

3 teaspoons baking powder 
% teaspoon cinnamon 

Vz teaspoon salt 

Mix in the order given adding the dry 
ingredients sifted together and a sufficient 
amount of flour to make a dough just soft 
enough to handle. Do not mix any more 
than necessary as this will make your dough- 
nuts tough. Cover the board with flour and 
heat the fat for frying. Roll out a little 
dough at a time and cut into rings with an 
open doughnut cutter, cutting all the dough- 
nuts preparatory to frying. When the fat 
is hot enough for the dough to rise to the 
top quickly, start to fry the doughnuts. From 
3 to 4 minutes are required to fry doughnuts. 



Confederate Coffee Cake 

% cup butter 

1 cup sugar 

3 eggs 

1% cups flour 
% cup milk 

2 teaspoons baking powder 

nutmeg, cinnamon, chopped nut meats, 

(almonds, walnuts or pecans) 

Cream sugar and butter, add milk and the 

unbeaten eggs and mix well. Sift the flour 

and baking powder and blend with the sugar 

and butter, adding a dash of nutmeg. Pour 

into well-greased loaf cake pan and sprinkle 

the top with nutmeg, cinnamon, nuts and 

granulated sugar. Dot well with butter, and 

bake in a moderate oven 20 minutes. 

Nut Bread 

% cup sugar 

1 egg 
% teaspoon salt 

1 cup milk 
2^ cups flour 

4 teaspoons baking powder 
1 cup nuts, chopped 

Mix all the ingredients, put in a deep pan 
and let stand about 20 minutes before bak- 
ing. Bake in a moderate oven (350 F.) 
for 40 minutes. 

Pineapple Upside Down Cake 

% cup butter 
1 cup brown sugar 

1 medium sized can sliced pineapple 

2 tablespoons whole pecans 

Melt butter, in large baking pan. Spread 
the brown sugar evenly over the pan and 
arrange the slices of pineapple on the brown 
sugar, dropping the pecans in the open 
spaces. Cover this arrangement with the 
following cake batter. 

3 eggs, separated 
1 cup sugar 

5 tablespoons pineapple juice 
1 cup pastry flour 

1 teaspoon baking powder 
1 pinch salt 

Beat the egg yolks until light and cream 
in the sugar. Add the pineapple juice and the 
flour which has been sifted and mix with the 
baking powder and salt. Fold in the stiffly- 
beaten egg whites and pour the batter over the 
pineapple, baking in a 
(375 F.) oven 



moderate 

for about 

out up- 

side down 

and place 

on a cake 

p 1 a te. 

This may 

be served 

with unsweetened 

whipped cream or 

ice cream if desired. 



hour. Turn 




44 



THE SOUTHERN COOK BOOK 



Butter Icing 

Vz cup butter 

2 cups sifted 4X sugar 
cream to moisten 
flavoring 

Cream butter until soft and add sugar, 
blending well. Moisten with cream to the 
consistency desired. Any flavoring may be 
used. 

Never Fail Icing 

1 cup sugar 

3 tablespoons water 

2 egg whites 

1 tablespoon vanilla 
% teaspoon cream of tartar 

pinch of salt 

Put all the ingredients in top of a double 
boiler, have water boiling in lower part. Beat 
with egg beater constantly for seven minutes. 
Remove from fire and spread on cake. 

Southern Whip 

% pint of cream 

juice of l /2 orange 

peel of 1 orange 
% cup sherry 
% cup sugar 

3 egg whites 

Mix the sugar and orange juice together 
and then pour over the whole orange peel. 
Use a wooden spoon and crush the peel in the 
juice and let stand one hour and strain. Whip 
the cream and add the strained orange juice. 
Add the wine and then fold in the stiffly beat- 
en egg whites. Serve at once. 

Mocha Icing 

*/4 cup butter 
3 teaspoons cocoa 
% cup confectioner's sugar (more if needed) 

1 tablespoon strong, clear coffee 

Cream butter, add cocoa and sugar and 
moisten with coffee to the consistency desired 
for icing. 

Orange Icing 

2 egg whites, unbeaten 
IMj cups sugar 

5 tablespoons cold water 
l l /2 teaspoons light corn syrup 

juice and grated rind of % orange 
Put egg whites, sugar, water and corn syrup 
in upper part of double boiler. 
Beat with egg beater until thor- 
oughly mixed. Place over rapidly- 
boiling water, beat constantly with 
beater and cook 7 minutes, or un- 
til frosting will stand in peaks. 
Remove from fire, add orange 
juice and rind and beat until 
thick enough to spread. This 
mixture will cover 2 
nine-inch layers. 




Baked Orange Fluff 

4 eggs 

1 cup sugar 

grated rind and juice of 1 orange 
Beat egg yolks very lightly; slowly add the 
sugar, beating constantly. Flavor with orange 
juice and rind. When well mixed fold in 
stiffly beaten egg whites. Pour into buttered 
baking dish and bake in moderate oven (350 
F.) for about thirty-five minutes. Serve im- 
mediately with whipped cream. 

Egg Nog Sauce 

2 egg whites, well beaten 
2 egg yolks, well beaten 

2 tablespoons whipped cream 

3 tablespoons sugar 

1 teaspoon rum 

2 teaspoons whiskey 

Beat the egg yolks until thick and lemon 
color. Add the whites, then sugar and beat 
again so that they form a meringue. Next 
add the rum and whiskey to above and beat 
into this mixture the whipped cream. Serve 
with hot pudding. 

Brown Sugar Frosting 

1 cup brown sugar 
pinch cream of tartar 

Vz cup water 

2 egg whites, beaten stiff 

Combine sugar and cream of tartar (a little 
vinegar may be used instead of cream of tartar, 
if preferred) with the water in a saucepan. 
Place pan over medium flame and stir mixture 
until sugar dissolves. Cover pan and allow syrup 
to boil about 4 minutes. Uncover and continu j 
cooking until syrup will form a firm ball when 
tried in cold water. Remove pan from flame: 
when all bubbling has ceased, slowly pour 
syrup into a large bowl in which the egg whites 
have been placed, beating the mixture con- 
stantly. Continue beating for 5 or 6 minutes 
until of right consistency to spread. 

Spanish Cream 

1 pint cream (heavy) 

3 eggs, separated 

2 teaspoons vanilla 

1 tablespoon granulated gelatin 

4 tablespoons sugar 

Soak gelatin in % cup of cream. Beat egg 
yolks with % of sugar and add the balance of 
cream which has been scalded. Return to 
double boiler and cook for 2 minutes, stirring 
all the time. Remove from fire and stir in 
the gelatin. Set aside to cool. Beat whites ci 
eggs until stiff and gradually beat in the re- 
maining sugar. Add vanilla and fold into the 
custard. Rinse mold in cold water and pour 
in mixture. Place in ice box for 3 hours to 
set. Serve with whipped cream. 



When I went to see Mis' Liza Jane 
She was standin' in the door, 

With shoes and stockin's in her hands 
And feet all over the floor. 



THE SOUTHERN COOK BOOK 



45 



Topsy's Nut Drop Cookies 

1^2 cups brown sugar 
1 cup butter 

3 eggs 

1 tablespoon cinnamon 
y^ teaspoon salt 
1 teaspoon baking soda, dissolved in 

4 tablespoons hot water 
3 cups flour 

1 cup seeded raisins, chopped fine 

1 cup currants, chopped fine 

1 cup English walnuts, chopped fine 

1 teaspoon vanilla 

Beat the eggs well and add the sugar and 
butter which have been creamed; then add 
the salt, cinnamon, 2^ cups sifted flour, bak- 
ing soda dissolved in the hot water. Dredge 
fruit and nuts with remaining flour and add 
to mixture. Then add vanilla and drop by 
spoonsful on greased cookie pan. Bake in 
a moderate oven (350 F.) from 10 to 12 
minutes. 

Plantation Sour Cream Cookies 

2 cups brown sugar 

1 cup rich sour cream 
1 cup butter 

3 teaspoons baking soda 

3 eggs 

1 teaspoon nutmeg 
1 teaspoon vanilla 

4 cups flour (or enough so that it drops 
from the spoon nicely) 

Cream the butter and sugar and add the 
sour cream in which the soda has been dis- 
solved. Beat the eggs well and add. Add the 
vanilla, nutmeg and then the flour. Drop from 
a spoon on a well-greased cookie pan and 
bake in a moderate oven (350 F.) until 
well browned, about 12 minutes. 

Currant Cakes 

(Old-fashioned Christinas Drop Cakes) 

1 pound sugar 
1 pound butter 
% pound currants (mixed with some of 

the flour) 
6 eggs 

2% cups flour 
pinch salt 

rind and juice of 1 lemon 
Work butter and sugar together to smooth 
Dream, then slowly work in the whole eggs, 
one at a time. Add a little of the flour, rind 
and juice of the lemon and salt. Work in 
slowly the rest of the flour and the currants. 
Drop by spoonfuls on large buttered pans, 
pressing out from the center because the 
cakes are better when very thin. 

A good plan is to heat the pan a bit and 
allow the cakes to melt as much as possible 
before putting them in the oven to bake. 
Be sure to butter the pans thoroughly, other- 
wise the thin cakes will be difficult to re- 
move. Bake in a moderate oven (350 F.) 
for 10 minutes. 



Plantation Ginger Cookies 

1 cup dry bread crumbs 
y% cup brown sugar 
% teaspoon salt 

1 teaspoon ginger 
% teaspoon soda 

2 eggs, beaten 

1 teaspoon butter, melted 
1 teaspoon vanilla 
% cup molasses 

Combine dry ingredients, add beaten eggs, 
melted butter, vanilla and molasses. Drop 
from spoon about 2 inches apart onto but- 
tered baking sheet. Bake in hot oven (400 
F.) 15 to 20 minutes or until brown. 

Colonial Cookies 

1 cup butter 

2 cups sugar 

3 eggs 

*/2 cup sour milk 
1 teaspoon baking soda 
1% cups flour 

1 teaspoon vanilla 

Blend the butter and sugar, add the well 
beaten eggs. Dissolve the soda in the milk 
and stir in gradually with the flour. Add 
the vanilla. Place on floured board, roll, 
chill, cut with cookie cutter and bake in 
moderate oven (350 F.) 10 minutes. 

Florida Orange Cookies 

^4 cup butter 
% cup sugar 

1 egg 

% cup orange juice 

2 teaspoons baking powder 

3 cups flour 

Cream butter and sugar, add juice and the 
grated rind of one orange. Add well-beaten 
egg and gradually the flour to which the bak- 
ing powder has been added. Place on a 
floured board and roll thin. Cut with cookie 
cutter and bake in moderate oven (350 F.) 
for 12 minutes. 

Brownies - Chocolate Indians 

% cup sifted flour 
% teaspoon baking powder 
% teaspoon salt 

6 l /2 tablespoons butter or other shortening 
2 squares unsweetened chocolate, melted 

1 cup sugar 

2 eggs, beaten well 
1 teaspoon vanilla 

y% cup walnut meats, broken 

Sift the flour once. After measuring, add 
baking powder and salt. Sift again. Then 
add butter to melted chocolate and blend. 
Cream sugar and eggs; add the chocolate 
mixture. Beat thoroughly. Add flour, vanil- 
la and nuts. Bake in a greased pan, pref- 
erably 8x8x2 inches, in a moderate oven 
(350 F.) for 35 minutes. Before removing 
from the pan, cut in squares. This recipe 
will make two dozen brownies. 



46 



THE SOUTHERN COOK BOOK 



New Orleans Pralines 

iVz cups sugar 
y% cup cream 

1 teaspoon butter 
% teaspoon vanilla 

2 cups pecan meats, chopped 

Boil the sugar and cream together until it 
forms a firm ball when tried in cold -water. Add 
butter and vanilla; remove from fire, cool and 
beat until creamy. Add the broken nut meats 
and stir well. Drop by tablespoonfuls on 
buttered paper and allow to become firm. 

Florida Cocoanut Pralines 

2 cups sugar 

2 cups freshly-grated cocoanut 
y% cup water 

Cook the sugar and water together until it 
makes a syrup. Take from fire and add the 
cocoanut. Cook again, stirring constantly, 
until it forms a soft ball when tried in cold 
water. Drop on buttered platter and set aside 
to cool and harden. 

Goober Brittle 

2 cups granulated sugar 

l 1 /^ cups shelled peanuts, coarsely chopped 

salt 

Place sugar in heavy iron or agate pan and 
melt it over a low flame. Stir constantly so as 
not to allow sugar to scorch. When sugar has 
become a thin golden syrup, remove from flame ; 
stir in the nuts and a few grains of salt. Spread 
candy on ungreased tin to harden. Mark into 
squares when nearly cold, or break into irregu- 
lar pieces when hardened. 

Candied Orange or Grapefruit Peel 

3 grapefruit peelings or 6 orange peelings 
1 teaspoon salt 

3 cups sugar 
1 cup water 

Wash fruit and peel carefully, removing all 
of the pulp. Cut into strips about *4 inch 
wide, add 1 teaspoon salt to peel and cover 
with water. Boil for fifteen minutes, then 
pour off the water and add fresh water. Boil 
for about twenty minutes. Change the water 
again and boil for an- 
other twenty minutes. Aft- 
er the third boiling, drain 
and cover with 2% cups 
of sugar and 1 cup water. 
Boil, stirring occasion- 
ally until the syrup has 
boiled away. Spread on 
crumpled paper and be- 
fore it is entirely cold 
roll the peel strips in 
the other Vi cup of 
sugar. 




Georgia Pecan Brownies 

2 egg whites 
1 cup brown sugar 
y% teaspoon maple flavoring 
1 cup pecans, chopped 

1 cup fine dry bread crumbs 

Beat egg whites stiff, add sugar and flavor- 
ing. Stir well. Combine nuts and crumbs, 
and fold into egg whites. Shape into small 
balls, place on buttered baking tin, bake, in 
slow oven until brown (325 F.). 

Aunt Sarah's Fudge 

2 cups sugar 

2 squares unsweetened chocolate 
1 cup table cream 

1 tablespoon butter 

1 teaspoon vanilla 

Cook ingredients together without stirring 
until they form a soft ball when dropped in 
water. Cool and beat until creamy. Add 
chopped nuts and vanilla. Pour on a buttered 
dish and cut in one-inch squares when cool. 

Grandmother's Caramels 

3 cups brown sugar 

1 cup melted butter 
y% cup milk 

% cup scraped chocolate 

Combine all ingredients and cook slowly 
until a hard ball forms when tried in water. 
When done add one teaspoon vanilla and 
pour into greased pan. When cool, cut in 
squares. This candy is very apt to burn if 
not watched closely. 

Pear Chips 

4 pounds pears, sliced 
3 l /2 pounds sugar 

2 lemons, sliced 

l /2 strip crystallized ginger, chopped 
4 cups water 

Make a syrup of the sugar and water, add 
the spices and pears and boil the fruit for 1 
hour. Pour into jelly glasses and seal. 

Pecan Fondant 

3 cups sugar 
1 cup water 

1V-2 tablespoons butter 

1 teaspoon vanilla 
% teaspoon salt 

2 cups pecan meats, chopped 

Cook sugar and water until it forms a soft 
ball when tried in cold water. Remove from fire 
and beat until creamy; add the butter, vanilla, 
salt and nut meats and pour into a buttered 
dish to cover bottom MJ inch deep. When set, 
cut in squares. 



Roll, Jordan, Roll! 

Roll, Jordan, Roll! 

I wants to go to Heaven when I die 

To see old Jordan roll! 



THE SOUTHERN COOK BOOK 



47 



Cheese Appetizer For the Master's 
Cocktail 

2 egg whites 

1 cup grated cheese 

^4 cup grated stale bread crumbs 
dash of cayenne 

Beat whites of two eggs to a very stiff froth, 
and add one cup of grated cheese, cayenne 
and ^4 cup bread crumbs. Pat into small 
balls and fry in deep fat. 

The Delicious Appetizer 

% pound freshly-sliced dried beef 

2 packages cream cheese 
l 1 /^ tablespoons onion juice 

2 teaspoons Worcestershire sauce 

Blend the onion juice and Worcestershire 
sauce into the cream cheese and roll into 
small balls; add a bit of cream to thin the 
mixture if necessary. Place the cheese ball 
on the edge of a slice of dried beef and roll, 
tucking the edges in as you go. If this does 
not hold it can be fastened with a toothpick. 

Pigs in Blankets 

12 large oysters 
12 slices bacon 

1 pimento 
% teaspoon salt 

dashes of cayenne 
pinch of pepper 

Season oysters with salt and pepper. Slice 
pimento into twelve strips, placing one piece 
on each oyster. Wrap each oyster with a 
slice of bacon, closing bacon with a tooth- 
pick or skewer. Broil for about eight min- 
utes, browning bacon to a golden crisp. 

Welsh Rarebit 

3 tablespoons butter 

1 pound American cheese, dry 

1 teaspoon Worcestershire sauce 
% cup milk 

2 eggs 

% teaspoon salt 

% teaspoon mustard 

Melt the butter, add the cheese which 
has been cut in small pieces, 
and cook in a double boiler 
over hot water, stirring continu- 
ously, until the cheese is melted. 
Add the salt, mustard, 
Worcestershire and then y^ 
pour in the milk gradu- 
ally, stirring constantly. 
Then add the slightly-beaten eggs 
and stir until it becomes thick. 
Serve instantly on crisp toast. 
Beer may be substituted for milk. 




Avocado Canapes 

Cut small rounds of bread, and toast botn 
sides. Spread each with the following mix- 
ture: Peel avocados and put through the 
ricer. Add 1 tablespoon of onion juice, 1 
tablespoon lemon juice, cayenne, salt and pep- 
per to taste. Mix with just enough mayon- 
naise to hold together. Press half a plain or 
stuffed olive on each canape before serving. 

Shrimp Avocado Cocktail 

(From the Heart of the Southland) 

Take an equal portion of shrimp and alli- 
gator pears (avocado), cut into small pieces 
and serve with a sauce made by stirring to- 
gether 2 tablespoons of mayonnaise, 2 table- 
spoons ketchup, 1 tablespoon each of finely- 
chopped fresh tomatoes, finely-chopped green 
peppers and chili sauce. 

Sherry Wine Jelly 

2% cups boiling water 
*4 cup cold water 

1 cup sherry wine 

juice and rind 2 lemons 

2 tablespoons gelatin 

1 cup sugar 

2 sticks cinnamon 

Add cinnamon and lemon juice and rind 
to boiling water and let stand over low flame 
until ready to use. Soak gelatin in cold wa- 
ter for 5 minutes. Then add gelatin to hot 
mixture and stir well. Add sherry wine and 
sugar and strain through cheesecloth. Pour 
into mold and place in ice box until set. 
Serve with whipped cream if desired. 

Christening Cake 

7 eggs 

% pound butter 
4 cups flour 
4 cups sugar 

2 heaping teaspoons baking powder 

3 teaspoons nutmeg 
1 cup sherry 

1 cup chopped pecans 
1% pounds raisins 

Cream butter and sugar together until well 
blended. Separate the eggs and beat yolk un- 
til light and lemon colored, then add to but- 
ter and sugar and mix thoroughly. Sift flour, 
baking powder and nut- 
meg together and add 
alternately with the sher- 
ry wine. Add raisins 
and pecan meats. Fold 
// in the stiffly beaten egg whites 
/) and bake in a large well- 
buttered cake pan in slow 
oven (300 F.) for 4 hours. 



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



48 



THE SOUTHERN COOK BOOK 



Mint Julep 

Few folks agree as to what should constitute 
a really good mint julep. The controversy 
dates back to Captain Marryat who contended 
that he had learned how to make the real 
julep with fair success. Following his instruc- 
tions, we do not crush the sprigs of tender 
mint shoots, we use a little sugar and equal 
portions of peach and common brandy, and 
we fill our glass with shaved ice. "Stalactites" 
of ice will form on the tumbler; and as the 
ice melts, we drink. 

A Georgia writer of fifty years ago summed 
up the matter thus: "The mint julep still lives, 
but is by no means fashionable. Somehow the 
idea has gotten abroad that the mint ought to 
be crushed and shaken up with water and 
whisky in equal proportions. No man can fall 
in love with such a mixture." 

Then there is the Kentucky colonel who 
advises crushing the mint within the glass 
until no place has been left untouched. We 
are then to throw away the mint; in so doing, 
"it is a sacrifice." This is "the one way of 
perfection" in concocting this "most delectable 
libation of man." 

For each glass of mint julep, dissolve two 
lumps of sugar in enough water to form a sort 
of oily syrup. In a glass crush a few sprigs of 
tender mint shoots until most of the mint es- 
sence has been extracted. Remove the mint 
from the glass; fill the glass with cracked ice, 
and pour in the quantity of Bourbon desired. 
Allow the Bourbon to become thoroughly 
chilled and then add the heavy sugar syrup. 
Let the glass stand for a few moments, not 
stirring it at all. Place sprigs of fresh mint 
around the rim of the glass ; serve immediately. 

Planter's Punch 

(See the World Through Rose-Colored 
Glasses) 

Dissolve a tablespoonful of sugar in a large 
glass, add one wineglassful of Jamaica rum, 
one-half wineglassful of good brandy. Squeeze 
into this the juice of one-half lemon and a lit- 
tle pineapple juice. Pour into tall glass and 
then fill glass with shaved ice and mix thor- 
oughly with a spoon. The glass should be 
frosted when the drink is served. 

North Carolina Syllabub 

(A Builder-Upper) 

1 pint cream, a day old 

% cup fresh milk 

% cup sweet cider 

Vz teaspoon vanilla 

V-2 cup sugar 

a little nutmeg 

Chill the ingredients and make shortly be- 
fore you are ready to serve. Mix all of the 
ingredients in a mixing bowl except the 
cream, which should be beaten lightly. Add 
cream and beat again. Sprinkle a little nutmeg 
on top and serve. Whiskey or brandy may be 
used instead of cider. A tablespoon of sherry 
may be added if desired. 



Egg Nog 

(Individual Portion) 

1 egg 

2 teaspoons sugar 
cold milk 
dash vanilla 
nutmeg, grated 

2 tablespoons cream 

1 whisky glass Brandy, Rye or Bourbon 
Separate egg. Beat yolk until very light 
with sugar, add white, beaten stiff. Add 2 
tablespoons sweet cream, brandy or whiskey, 
vanilla; fill glass with cold milk. Grate the 
nutmeg on top. 

Spiced Cider 

1 quart sweet cider 
V cup sugar 

8 short pieces of stick cinnamon 
12 whole cloves 
8 whole allspice 

pinch salt 

Mix all of the ingredients in a pot and 
heat to a boiling point. Let stand for several 
hours. Reheat, remove the whole spices and 
serve hot with cookies or cake. 

Zazarac Cocktail 

(One Portion) 

% pony Bacardi rum 
% pony rye whiskey 
1/6 pony anisette 
1/6 pony gum 

1 dash angostura bitters 
1 dash orange bitters 

3 dashes absinthe 

Put all the ingredients in a cocktail shaker 
with some ice. Shake well, strain, pour in 
glass and serve. 

Orange Julep 

1 quart orange juice 
1 cup sugar 
6 limes (juice) 
V<t cup minced mint 
1 pint charged water 

ice 

Mix orange juice, sugar, lime juice and 
minced mint. Place on ice one hour. Half 
fill glasses with ice, add prepared juice and 
sprigs of mint. 

Tom and Jerry Southern Style 

Beware! A sudden jolt of this has been 
known to stop a victim's watch, snap both of 
his suspenders and crack his glass eye right 
across ... a// in the same motion. COBB. 

Beat 12 eggs very well and slowly add 1 
pound of 4X sugar, continuing to beat. For 
each serving pour one large jigger of whiskey 
into a cup. Fill each cup % full of boiling 
water; put spoonful of egg mixture on top 
and a dash of nutmeg and serve. WOW-W! 

Idle Hour Cocktail 

% gin 

1/6 Italian vermouth 
1/6 grapefruit juice 

Mix all the ingredients, stir well, but do 
not shake. 



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