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AUNT CAROLINE’S DIXIELAND RECIPES

Aunt Caroline’s Dixieland Recipes

By

EMMA and WILLIAM McKINNEY

A RARE COLLECTION OF CHOICE SOUTHERN DISHES

Chicago Laird & Lee, Inc. Publishers

COPYRIGHT, 1922

BY WM. McKINNEY

Foreword

In the art of cooking the “Old Southern Mammy” has few equals and recognizes no peers.

The following recipes have, with great patience and kindly perseverance, been drawn from the treasured memories of Aunt Caroline Pickett, a famous old Virginia cook, the “pinch of this” and “just a smacker of that” so wonderfully and mysteriously combined by the culinary masters of the Southland have been carefully and scientifically analyzed and recorded in this volume, and after a practical test of each recipe herein presented, the author can, with the fullest degree of confidence, recommend the following as the most attractive and economical combination ever presented.

The variety covers a range sufficient to fully gratify the demands of the modest as well as the exacting tastes of the most pronounced epicure, and have been carefully classified and alphabetically arranged for the convenience of the housewife, and a page has been left blank opposite each page of recipes for her own favorite dishes. It is the author’s intention that this little book become a veritable treasure trove of dainty, appetizing and tasty dishes.

In sweet memories of a happy childhood spent in the atmosphere of the plantations and cabins of Virginia under the benign influence of my Dear Old Southern Mammy, Aunt Caroline, this volume is affectionately dedicated.

William McKinney

CONTENTS

Breads

Virginia Beaten Biscuit 1

Southern Sweet-Potato Biscuits 1

Johnny Reb Cake 1

Spoon Bread 3

Cinnamon Toast 3

Piedmont Corn Meal Mush 3

Virginia Corn Fritters 5

French Toast 5

Mammy’s Graham Muffins 5

Aunt Caroline’s Corn Bread 7

Bolted Corn Meal Bread 7

Mammy’s Light Rolls 9

Golden Toast 9

Mississippi Biscuits 11

Virginia Waffles 11

Cotton Blossom Popovers 11

Dixie Biscuit 13

Flour Muffins 13

Baltimore Egg Bread 15

Southern Pastry 15

Griddle Cakes 15

Sally Lunn 17

Jeff Davis Muffins 17

Carolina Corn Meal Rolls 19

Carolina Brown Bread 19

Salt Rising Bread 21

Beverages

Egg Nog--Maryland Style 23

Swanee Fruit Punch 23

Louisiana Coffee 23

Hot Chocolate 25

Tea Southern Style 25

Iced Tea 25

Uncle Remus Mint Julep 27

Dewberry Vinegar 27

Cakes

Devil’s Food Cake 29

Filling for Devil’s Food Cake 29

Old Dominion Cake 31

Filling for Old Dominion Cake 31

Angels’ Food Cake 31

Magnolia Sponge Cake 33

Filling for Magnolia Sponge Cake 31

Tutti Frutti Cake 33

Brides Cake 33

Ponciania Cake 35

Sally White Cake 35

Cabin Cake 37

Filling for Cabin Cake 37

Pride of Kentucky Cake 37

Gold and White Anniversary Cake 39

Filling for Anniversary Cake 39

Marguerites 39

Apple Sauce Cake 41

Betsy Ross Pound Cake 41

Marshmallow Filling 41

Martha Washington Cake 43

Filling for Martha Washington Cake 43

Pickaninny Cookies 39

Virginia Doughnuts 45

Plantation Cookies 45

Jelly Roll Cake 47

Aunt Sug’s Nut Cookies 47

Ginger Snaps 49

Mason and Dixon Cookies 49

Fruit Cake 51

Candy

U. D. C. Cocoanut Candy 53

Mexican Kisses 53

Mammy’s Peanut Candy 53

Divinity Candy 55

Almonds Creamed 55

Chocolate Caramels 55

Old Virginia Molasses Taffy 57

Cream Peppermint Drops 57

After Dinner Mints 59

Peanut Butter Fudge 59

Chocolate Fudge 61

Sea-Foam Candy 61

Meats

Fried Chicken, Virginia Style 63

Creole Veal Patties 63

Sugar Cured Ham Loaf 63

Baked Rice and Ham 65

Martha Washington Cheese Pudding 65

Uncle Remus Omelette 65

Old Fashioned Mince Meat 67

Fish Balls A La Maryland 67

Liver Fricasee 69

Breaded Pork Chops, Philadelphia Style 69

Salmon Croquettes 69

Creamed Oysters 71

Deviled Crabs 71

Aunt Caroline’s Beef Loaf 71

Mammy’s Chicken Patties 73

Baked Fish 73

Carolina Broiled Steak 73

Deviled Eggs 73

Massas’ Cheese Croquettes 75

Oysters with Macaroni 75

Scalloped Oysters 75

Creamed Dried Beef With Cheese 77

Cheese Straws 77

Chicken A La King 77

Southern Hash 79

Mammy’s Veal Loaf 79

Chicken Croquettes 79

Cream Sauce 81

Perlean 81

Pickles, Relishes

Aunt Caroline’s Own Pickle 83

Tar Heel Chow Chow 83

Georgia Watermelon Rind Pickle 83

Apple Relish 85

Corn Relish 85

Bell Pepper Relish 87

Green Tomato Pickle 87

Picalli 89

Stuffed Peppers 89

Peach Pickle 91

Chili Sauce 91

Mount Vernon Pickle 91

English Chopped Pickle 93

Pies and Desserts

Chess Pies 95

Heavenly Hash 95

Food For The Gods 95

Stonewall Jackson Pudding 97

Syllabub 97

U. D. C. Pudding 99

Rhubarb Pie 99

Jeff Davis Custard 101

Cream Puffs 101

Brown Betty 101

Southern Apple Pie 103

Caramel Custard 103

Palmetto Marmalade 103

Aunt Jemima’s Lemon Pie 105

Nut Bread 105

Chocolate Pudding 107

Maryland Bread Pudding 107

Sunset Raisin Pie 107

Soft Ginger Bread 109

Sauce for Ginger Bread 109

Cranberry Surprise 109

Louisiana Molasses Custard 109

Jellied Apples 111

Mammy’s Sweet Potato Pudding 111

Raisin Rolls 111

New Orleans Dark Nut Bread 113

Baked Apple Dumplings 113

John Brown Custard 113

Virginia Dare Pudding 115

Sweet Potato Custard 115

Banana Custard 115

Strawberry Shortcake 117

Tapioca Custard 117

Bavarian Cream 117

Cranberry Snow 117

Chocolate Pie 119

Pumpkin Pie 119

Salads and Dressings

Mayonnaise Dressing 121

Maryland Chicken Salad 121

Potato Salad 121

Wesson Oil Dressing 121

Tomato Jelly 123

French Dressing 123

Waldorf Salad 123

Mammy’s Dressing 125

Pineapple and Cottage Cheese Salad 125

Water Lily Salad 125

Marshmallow Salad 127

Frozen Fruit Salad 127

Soups

Old Virginia Brunswick Stew 129

Aunt Caroline’s Porridge 129

Cream of Celery Soup 129

Tomato Bisque 129

Tomato Soup, Creole Style 131

Dixieland Soup 131

Cream of Tomato Soup 131

Baltimore Oyster Stew 133

Cream of Pea Soup 133

Cream of Chicken Soup 135

Oatmeal Soup 135

Vegetables

General Pickett Corn Pudding 137

Dixie Potatoes 137

Southern Creamed Sweet Potatoes 139

Stuffed Potatoes with Cheese 139

Scalloped Irish Potatoes 139

Stuffed Tomatoes 139

Scalloped Tomatoes in Shells 139

Aunt Katy’s Macaroni 141

Irish Potato Puffs 141

Stewed Celery 141

Baked Tomatoes 141

Mammy’s Candied Sweet Potatoes 143

Boiled Turnips 143

Stewed Green Corn 143

Creole Potato Balls 143

Potato Chips 143

Stuffed Potatoes with Cheese and Bacon 145

Jenny Lind Potatoes 145

Carolina Sweet Potato Pone 145

Scalloped Potatoes 147

French Fried Sweet Potatoes 147

Fried Egg Plant 147

Breads

VIRGINIA BEATEN BISCUIT

One quart flour, One teaspoonful of salt, One tablespoon of lard.

Work lard lightly into the flour and salt, mix with iced water and then beat dough with rolling pin until it blisters. Cut into biscuits and bake in quick oven.

SOUTHERN SWEET-POTATO BISCUITS

Two cups flour, One cup of mashed boiled sweet potatoes, Two tablespoonsful of lard, One teaspoonful of salt, One and one-half teaspoonfuls of baking powder, One-half teaspoonful of soda. Enough buttermilk to make soft dough.

Mix flour, salt, soda and baking powder together. Add sweet potatoes and work the lard in lightly. Mix with milk to make soft dough, roll thin cut into biscuits and bake in quick oven.

JOHNNY REB CAKE

2 cupsful of flour, 1 cupful of yellow meal, 4 tablespoonsful of sugar, ¹⁄₂ teaspoonful of salt, 1 teaspoonful of Cream of Tartar, ¹⁄₂ teaspoonful of soda, or, 2 teaspoonsful of baking-powder.

Add enough milk or water to make a thin batter, and bake.

SPOON BREAD

Two and one-half cups of fresh buttermilk, One scant half teaspoonful of soda mixed in with milk, One teaspoonful of salt, Three tablespoonsful of meal, Three eggs dropped in one at a time whole, One tablespoonful of lard (melted).

Mix in the order given and cook in baking dish in moderate oven.

CINNAMON TOAST

Cut stale bread into thin slices, remove crusts, and cut in halves; toast evenly, and spread first with butter, then with honey, and dust with cinnamon. Serve very hot.

PIEDMONT CORN MEAL MUSH

3¹⁄₂ cups boiling water, 1 teaspoon salt, 1 cup fine corn meal.

Add meal to boiling salted water by sifting it slowly through the fingers, while stirring rapidly with the other hand. Boil for ten minutes, and cook over hot water for two hours. Serve hot as a cereal. Or pour into one-pound baking powder boxes to cool; fry in deep fat. Serve either for breakfast, or as an accompaniment to roast pork, or, with syrup, for dessert.

VIRGINIA CORN FRITTERS

1 can corn, ¹⁄₂ cup milk, ¹⁄₂ cup dried and sifted crumbs, 1 teaspoon salt, 1 teaspoon baking powder, 1 egg well beaten, 1 tablespoon flour.

Chop the corn, and add other ingredients in order given. Drop from a tablespoon into hot, deep fat and fry until brown.

FRENCH TOAST

1 egg slightly beaten, 1 tablespoon sugar, ¹⁄₄ teaspoonful salt, ³⁄₄ cup milk or coffee, 4 slices bread.

Mix egg, salt, sugar, and liquid in a shallow dish; soak bread in mixture, and cook on a hot greased griddle until brown, turning when half cooked. Serve plain or spread with jam.

MAMMY’S GRAHAM MUFFINS

1 pint of Graham Flour, ¹⁄₂ cupful of Molasses, ¹⁄₂ teaspoonsful of salt, ¹⁄₂ pint of white flour, 1 teaspoonsful of soda.

Put the salt into the flour and soda into the molasses. Stir all together and mix with milk or water. Drop into Muffin tins and bake twenty minutes.

AUNT CAROLINE’S CORN BREAD

³⁄₄ cup corn meal, ³⁄₄ cup flour, 3 teaspoonsful baking powder, 1 tablespoon sugar, ¹⁄₃ teaspoon salt, 1 beaten egg, ³⁄₄ cup milk and water mixed, 2 tablespoons melted bacon fat.

Mix in order given, beat well, and bake in a well-greased shallow pan in a hot oven about twenty minutes. Half of the egg will make a very good corn bread. Left-over pieces may be split, lightly buttered, and browned in the oven.

BOLTED CORN MEAL BREAD

2 cupsful of flour, 1 cupful of corn meal, (bolted is best) 2 cupsful of milk, 2 teaspoonsful of cream of tartar, 1 teaspoonsful of baking soda, 1 egg, ¹⁄₂ cupful of sugar, ¹⁄₂ teaspoonful of salt.

Stir the flour and meal together, adding cream of tartar, soda, salt and sugar. Beat the egg, add the milk to it, and stir into the other ingredients. Bake in a gem-pan twenty-minutes.

MAMMY’S LIGHT ROLLS

Yeast, One egg beaten lightly, One tablespoonful of sugar, One half cake of yeast, dissolved in one-third cup of cold water, One cup of hot potatoes mashed fine, One quart of flour, One tablespoonful of lard, One teaspoonful of salt.

Put yeast mixed in the order given in a bucket to rise. Let it rise for about forty-five minutes or longer. Then when risen, put it into the flour, which has been mixed with the salt and lard. Do not knead the flour, just stick it together and beat it for fifteen minutes with rolling pin. If yeast does not make dough soft enough a little warm water may be used. After beating the dough, put it into a vessel to rise in warm place for about three hours. When risen, roll it lightly until about one-fourth of an inch thick. Then cut with biscuit cutter and dip into hot grease. Lastly fold the biscuits over and put into pans to rise about an hour or more.

Graham rolls are made the same way.

GOLDEN TOAST

Toast as many slices of bread as desired. For twelve slices use three hard boiled eggs and about two cups of cream sauce. Mash the whites of the eggs fine and stir them into the cream sauce. Spread each piece of bread when toasted with cream sauce, and then grate yolks over the top. Return to oven and heat just before serving.

MISSISSIPPI BISCUITS

Two cups of flour, One-fourth teaspoonful of soda, One and one-half teaspoonsful of baking powder, One teaspoonful of salt, Two tablespoonfuls of lard.

Mix flour, baking powder and salt. Then work in lightly the lard and mix with sufficient milk to make soft dough. Roll thin, cut into biscuits with small biscuit cutter and bake in quick oven.

VIRGINIA WAFFLES

One and one-half cups of pastry flour, Two teaspoonsful of baking powder, One-half teaspoonful of salt, Four tablespoonsful of melted butter, One cup of milk, Two eggs.

To beaten yolks add milk, flour, baking powder, salt and butter. Add stiffly beaten whites last.

COTTON BLOSSOM POPOVERS

Two eggs, One cup of milk, One cup of flour, One-half teaspoonful of salt.

Beat eggs together, add milk, and salt and pour this on the flour. Mix well and bake about forty minutes in rather slow oven. Serve at once.

DIXIE BISCUIT

One pint of milk, One teaspoonful of lard, Two teaspoonsful of butter, Two teaspoonsful of sugar, One heaping teaspoonful of salt, One-half yeast cake, Six cupfuls of flour.

Put milk on stove in double boiler with butter, salt, lard and sugar. When milk becomes scalded, let it cool until blood heat. Dissolve yeast and stir it into the scalded milk. Then add to milk when cooled two and a half cups of flour and mix to a stiff batter. Next add an egg well beaten to the batter and put the batter in a warm place to rise. Let it rise bout five hours and then knead as for ordinary biscuit using three and a half cups of flour. Knead until dough can be handled easily, then roll out to one-half inch thickness. Rub each biscuit with melted butter, put two biscuits together and place in pans far enough apart not to touch. Bake fifteen or twenty minutes in hot oven.

FLOUR MUFFINS

Two eggs, One cup of milk, One and one-half cups of flour, One tablespoon of lard, One teaspoonful of salt, Two teaspoonful of baking powder.