Part 3

Put sugar and water on to cook. Let it cook until it spins a thread. Then add vanilla, remove from stove, and pour slowly into whites of eggs beaten stiff. Beat until stiff and then drop from spoon on buttered paper. Add nuts just before candy gets creamy and hard.

Meats

FRIED CHICKEN VIRGINIA STYLE

Cut a young tender dressed fowl into small pieces. Salt well and let stand several hours. Then wash and drain, dip each piece of chicken into flour, to which has been added salt and black pepper, and fry a golden brown in deep hot fat. Let chicken fry slowly.

CREOLE VEAL PATTIES

1¹⁄₂ cupsful of boiled rice, 1 cupful of veal, ¹⁄₂ teaspoonful of salt, ¹⁄₂ teaspoonful of poultry dressing, 1 egg, 1 tablespoonful of milk.

Grind or chop the veal, salt, and stir into the rice with the dressing; beat the eggs, add milk, and stir all together. Drop a tablespoonful spread out thin on the griddle, and fry as you would griddle-cakes. Pork, or lamb may be used instead of veal.

SUGAR CURED HAM LOAF

1 pound raw ham, 2 beaten eggs, 1 cup dried crumbs, ¹⁄₂ teaspoon mustard, 1 cup boiling water, ¹⁄₄ teaspoon salt.

Put ham, including the fat, through meat chopper; add crumbs, water, eggs, and seasoning; mix well, and bake in a small bread pan, in a slow oven, an hour and a half; or cook in steamer two hours.

BAKED RICE AND HAM

¹⁄₂ cup rice, 1 tablespoon onion finely chopped, 2¹⁄₂ cups stock or water, 2 cups milk, 2 tablespoonsful carrot finely chopped, ¹⁄₂ cup cooked ham finely chopped.

Wash rice, place in greased baking dish; add liquid, ham, vegetables, and salt if necessary. Bake slowly for three hours; stirring occasionally during the first hour. Ham stock or corned beef stock may be used, and any cooked meat substituted for ham. Serve with boiled spinach or dressed lettuce.

MARTHA WASHINGTON CHEESE PUDDING

Slice one-half pound of cheese in thin slices, cover with water and cook on top of the stove until cheese has thoroughly melted. Then remove from the stove and when cool add to it two eggs well beaten, one tablespoon of flour, one-half teaspoon of salt, pinch of red pepper and one-fourth teaspoon of baking powder. Put in greased baking dish, cover top with bits of butter and bake in moderate oven.

UNCLE REMUS OMELETTE

To four eggs beaten separately add three tablespoonfuls of milk, a small quantity of butter and a pinch of salt. Pour quickly into a hot greased pan. Let remain on stove two minutes, then place inside oven for three minutes. Take out and fold twice; serve immediately.

OLD FASHIONED MINCE MEAT

4 cupfuls of chopped meat, 12 cupfuls of chopped apples, 2 cupfuls of chopped suet, 1 cupful of vinegar, 3 cupfuls seeded raisins, 1 cupful seeded currants, 5 cupfuls of brown sugar, 1¹⁄₂ cupfuls of molasses, 6 teaspoonsful of cinnamon, 3 teaspoonsful of cloves, 1 teaspoonful of nutmeg, ¹⁄₂ pound of citron, Rind and juice of one lemon, Butter the size of an egg, Salt.

Moisten with cold coffee or strong tea. Cook slowly two hours.

FISH BALLS A LA MARYLAND

1 cupful of hot mashed potatoes, ¹⁄₂ cupful of shredded cod-fish, 2 teaspoonsful of melted butter, 2 tablespoonsful of milk, Salt to taste.

Put the fish into a piece of cheese-cloth, let cold water run over it, and squeeze dry. Mix ingredients all together. Take a little flour in the hand and roll half a tablespoonful of the mixture between the palms, to the size of a small peach. Fry in deep fat.

LIVER FRICASEE

1 pound liver, 4 tablespoons flour, 2 cups boiling water, ³⁄₄ teaspoon salt, 2 tablespoons bacon fat, ¹⁄₄ teaspoon paprika, 1 tablespoon grated onion, 6 slices toast.

Cut liver into half-inch cubes, and soak in cold salted water fifteen minutes; drain; cover with the boiling water, and simmer six minutes; cook bacon fat, onion and flour until brown; add seasonings, and stock in which liver was cooked; stir until smooth; add liver, and pour over toast or small, thin baking powder biscuit.

BREADED PORK CHOPS PHILADELPHIA STYLE

6 chops, 1 egg, ¹⁄₂ cupful of milk, 1 cupful of bread crumbs, Pinch of salt.

Beat the egg and milk together, adding the salt. Dip the chops into this mixture, then into the crumbs. Fry in hot fat. Veal cutlets can be served in the same way.

SALMON CROQUETTES

One can of salmon, the yolks of six hard boiled eggs. Mix and season to taste with salt and pepper. Beat into the mixture one raw egg. Add three or four grated crackers and brown in hot lard.

CREAMED OYSTERS

1 pint small oysters, Milk, 2¹⁄₂ tablespoons butter, ¹⁄₄ teaspoon paprika, ¹⁄₃ teaspoon celery salt.

Cook oysters in their own liquor until plump; drain and measure the liquor; melt butter, add flour, and blend well; add oyster liquor, and enough milk to make two cups; stir until smooth, add seasonings and oysters, and serve on toast. Garnish with toast points and sliced pickles.

DEVILED CRABS

One pint of crab meat; two hard boiled eggs, two tablespoonsful melted butter, three tablespoonsful vinegar, pepper, salt, and mustard to taste, one raw egg, well beaten. Drain the liquor from the crabs, cream the yolks of the eggs with the butter, add seasoning, then stir in the raw egg, then the chopped whites of the eggs and mix well with the crab meat. Wash the shells and fill them lightly, put grated bread crumbs over the top and pour over each two tablespoonsful of melted butter. Place in pan and bake until light brown.

AUNT CAROLINE’S BEEF LOAF

Two pounds of beef ground in a meat chopper. Add to this one-half cup of grated bread crumbs, two beaten eggs, a little onion, salt and pepper to taste. Roll into a loaf, cover the top with bits of butter and cook in oven for one and one-half hours. The juice of a can of tomatoes poured over the loaf while baking gives a delicious flavor.

MAMMY’S CHICKEN PATTIES

One cup of cold diced chicken, two tablespoons of flour, one-half teaspoon of salt, cayenne pepper to taste, one cup of chicken stock.

Melt butter in sauce pan; stir in flour, add chicken stock, season and bring to boiling point. Add chicken and cook slowly for five minutes. Fill patty shells and serve at once.

BAKED FISH

Clean, rinse and wipe dry a white fish or any fish weighing three or four pounds. Rub the fish inside and out with salt and pepper, fill with a stuffing like that for poultry, but drier; put in a hot greased pan, dredge with flour and cover the top with bits of butter. Bake an hour and a half.

CAROLINA BROILED STEAK

Sprinkle the bottom of a skillet generously with salt. Place on the fire and let it become quite hot. Then put in the steak, turning often so as to retain the juice. When done place on a heated platter and season with pepper and bits of butter.

DEVILED EGGS

Cut hard boiled eggs in two the long way; remove the yolks and mash very fine. Add vinegar, sugar, salt, pepper and mustard to taste, also a little butter, mix well, put back into the whites and serve on lettuce leaves or garnished with parsley. For a change, ground olives, chicken or boiled ham may be used with the yolks.

MASSA’S CHEESE CROQUETTES

3 tablespoonsful shortening, ¹⁄₄ teaspoon paprika, ¹⁄₃ cup bread flour, ¹⁄₄ teaspoon mustard, 1 cup hot milk, Few grains cayenne, ¹⁄₄ teaspoon salt, 1 cup cheese cut fine.

Melt shortening, add flour; add hot milk, and stir until smooth and thick; add seasonings and cheese, and pour into a shallow dish to cool. Shape into small pyramids, roll in sifted crumbs, dip in egg, and again in crumbs, and fry in deep fat until brown. Serve immediately.

OYSTERS WITH MACARONI

Arrange two cups of cooked macaroni and one pint of small oysters in layers in a buttered baking dish; season each layer with salt and pepper, and dredge with flour; cover with buttered crumbs and bake in a hot oven twenty minutes. One-fourth cup of grated cheese may be added.

SCALLOPED OYSTERS

One quart of oysters, one-fourth pound of butter, one-half pound of cracker dust, one-half cup of rich cream; salt and pepper to taste. Strew cracker dust and bits of butter over the bottom of an earthenware pan, then a layer of oysters. Proceed in this way until pan is filled, using a top layer of cracker dust and bits of butter. Add cream and bake about twenty minutes in a quick oven.

CREAMED DRIED BEEF WITH CHEESE

¹⁄₄ pound dried beef, 1 cup milk, 1¹⁄₂ tablespoons butter, 2 tablespoons grated cheese, 2 tablespoons flour, 2 tablespoons ketchup.

Cut beef in small pieces, cover with boiling water, let stand five minutes and drain; melt butter, add beef and stir until hot; add flour and milk and stir until smooth; add cheese and ketchup, and stir until cheese is melted. Serve with baked potatoes.

CHEESE STRAWS

One cup of grated cheese, One cup of sifted flour, One tablespoonful of butter, One teaspoonful of salt, One-fourth teaspoonful of cayenne pepper, One-fourth teaspoonful of baking powder.

Mix flour, cheese, salt, butter, pepper and baking powder. Mix with iced water to make stiff dough. Cut in long slender strips. Place in greased pans and bake in quick oven.

CHICKEN A LA KING

Boil a chicken until tender and when cool cut in dice. To diced chicken add strips of pimentos and green peppers and a can of mushrooms. Season with salt and pepper and mix with cream sauce. Serve hot on buttered squares of toast.

SOUTHERN HASH

4 raw potatoes, ³⁄₄ cup of water, 2 green peppers, 1¹⁄₂ cups cold chopped beef, 2 tomatoes, Salt and pepper, 1 onion, Toast points.

Put vegetables through the meat chopper, using coarse cutter; cook in the stock, covered, until tender; add beef, salt, and pepper, and when hot turn on a platter and garnish with toast points. If corned beef and stock are used, use salt with care.

MAMMY’S VEAL LOAF

Mix well together three pounds of finely chopped veal, with one-half pound pork. Add to this one-half cup of grated bread crumbs, two beaten eggs, a little onion, salt and pepper to taste. Roll into a loaf and pour the juice of a can of tomatoes over the loaf and two tablespoonsful of butter, cook in oven for one hour and half.

CHICKEN CROQUETTES

Boil chicken until tender, then chop very fine. Season with a little parsley chopped fine, salt and red and black pepper to taste. Mix with cream sauce and shape into croquettes. Roll croquettes in beaten egg, then in bread crumbs and fry in deep hot fat.

CREAM SAUCE

Put two cups of milk on stove to scald. Into two tablespoonsful of melted butter rub two tablespoonsful of flour until smooth. Then add scalded milk a little at the time to prevent lumping and season with salt and pepper. Stir constantly until thick, then remove from the stove.

PERLEAN

Dress and cut up one chicken as for frying. Boil until very tender, then add two cups of rice, half a cup of butter, some salt and plenty of pepper. Cook until it can be eaten with a fork.

Pickles, Relishes

AUNT CAROLINE’S OWN PICKLE

Chop fine one-half gallon of green tomatoes, one pint of onions, one pint of green and red peppers with seeds taken out, and one gallon of cabbage. Mix well and sprinkle two tablespoonsful of salt over it and let stand all night. Add three quarts of vinegar, two pounds of sugar, three teaspoonsful of celery seed, three of mustard seed, two of spice, and one of cloves. Let simmer two hours.

TAR HEEL CHOW CHOW

Chop one head of cabbage, one gallon of green tomatoes, and one quart of onions. Add one-half cup of salt, put in a bag and let it drain for twenty-four hours.

Then put in kettle and add about two pounds of brown sugar, one cup of white mustard seed, and one-half cup of celery seed. Cover with good apple vinegar and cook until done, about three or four hours. To the above add one or two pods of chopped red pepper.

GEORGIA WATERMELON RIND PICKLE

Cut rinds and soak over night in water to which has been added one cup of lime to a gallon of water. Rinse in four full waters and boil until tender in tea made of one-half gallon of water and four tablespoonsful of ginger. Then cook in the following syrup:

Four pounds of sugar, One quart of vinegar, Two tablespoonsful of ground cinnamon, One tablespoonful of allspice, Two tablespoonsful of whole cloves.

Cook until syrup is thick.

APPLE RELISH

Seven pounds of apples, Two pounds of seeded raisins, One pint of vinegar, Three and one-half pounds of sugar, Two oranges, One teaspoonful of powdered cloves, Two teaspoonsful of powdered cinnamon.

Chop the raisins and put them into a porcelain lined kettle, add the apples, chopped and unpeeled, the juice and the chopped peel of the oranges, the sugar, vinegar and spices. Boil steadily for half an hour.

CORN RELISH

18 ears of corn, 1 onion, 1 cabbage, ¹⁄₄ pound of mustard, 1 pint of vinegar, 4 cupsful of sugar, ¹⁄₂ cupful of salt, 2 peppers.

Cut the corn from the cob, chop, onion, peppers and cabbage, add sugar, salt and vinegar, and cook slowly three-quarters of an hour. Ten minutes before taking from the fire, add a very scant fourth of a pound of dissolved mustard. Seal in glass jars.

BELL PEPPER RELISH

Twelve green peppers, Twelve red peppers, Six medium sized onions, One quart of vinegar, One and one-half cupsful of sugar, Two tablespoonsful of salt.

Cut the peppers and onions into small pieces, sprinkle with salt and cover with boiling water. Let stand until cool, then drain, place in a kettle, and add the vinegar, and sugar. Cook for twenty minutes. Put into jars, seal and set away until needed. Serve with cold meats.

GREEN TOMATO PICKLE

Two quarts of green tomatoes, Six large onions, Three red peppers, Four quarts of cabbage, all chopped fine, Two ounces of white mustard seed, One-half ounce of celery seeds, Two and one-half pounds of sugar, One-half ounce of turmeric, One gill of salt, Two quarts of vinegar.

Soak tomatoes, onions and cabbage in salt water one-half hour, wash and drain, add other ingredients and boil twenty minutes.

CUCUMBER PICKLE

Take enough cucumbers to fill a two-gallon jar. Cut into lengthwise pieces and soak until fresh. Cover with equal parts of water and vinegar, and boil an hour and ten minutes. Then take them out and boil one and one-half hours in one gallon of fresh vinegar, two pounds of sugar, one tablespoonful of celery seed, one tablespoonful of tumeric, one teaspoonful each of cloves, mace and ginger, one tablespoonful of black pepper, and one of horse radish. When cold add one-half teaspoonful of cayenne pepper.

PICCALLI

One-half peck of ripe tomatoes, One-half peck of green tomatoes, Twelve sweet peppers, half of them green and half ripe or red, Eleven small onions, Two quarts of vinegar, One quart of brown sugar, One tablespoonful each of all kinds of spices.

Grind in coarse meat chopper, cover with one cup of salt and let stand over night. Next morning squeeze and put on to cook with sugar, vinegar and spices. Cook about half an hour or longer.

STUFFED PEPPERS

Wash as many fresh green peppers as desired. Then remove the tops from the peppers, scoop out the seeds, and fill with grated ham mixed with cream sauce. Cover with bread crumbs and bits of butter and bake until ready in a hot oven.

PEACH PICKLE

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

CHILI SAUCE

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

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

MOUNT VERNON PICKLE

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

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

ENGLISH CHOPPED PICKLE

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

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

Pies and Desserts

CHESS PIES

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

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

HEAVENLY HASH

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

FOOD FOR THE GODS

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

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

STONEWALL JACKSON PUDDING

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

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

SYLLABUB

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

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

U. D. C. PUDDING

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

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

RHUBARB PIE

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

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

JEFF DAVIS CUSTARD

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

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

CREAM PUFFS

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

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

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

BROWN BETTY

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

SOUTHERN APPLE PIE

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

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

CARAMEL CUSTARD

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

PALMETTO MARMALADE

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

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

AUNT JEMIMA’S LEMON PIE

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

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

NUT BREAD

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

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

CHOCOLATE PUDDING