Appetizers

Cheese Appetizer

2 eggs
1 cup grated cheese
¼ cup grated stale bread
  dash of cayenne

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

Delicious Appetizer

½ lb. package fresh sliced dried beef
2 packages cream cheese
1 ½ tbsp. onion juice
2 tbsp. Worcestershire sauce

Blend onion juice and Worcestershire sauce into cream cheese. Roll into small balls, then roll in slice of dried beef , tucking sides as you go. If roll does not stay together it can be fastened with toothpick.

Pigs In Blankets

12 large oysters
12 slices bacon
1 pimento
½ tsp. salt
  dashes of cayenne
  pinch of pepper

Season oysters with salt and pepper. Slice pimento into 12 strips, placing one strip on each oyster. Wrap each oyster with a strip of bacon, closing with a toothpick or skewer. Broil about 8 minutes, browning bacon to a golden crisp.

Shrimp Avocado Cocktail

Take an equal part of shrimp and avocado cut into small pieces and serve with a sauce made by stirring together 2 tbsp. mayonnaise, 2 tbsp. ketchup, 1 tbsp. each of fine chopped tomato, finely chopped green peppers and chili sauce.

Beverages

Mint Julep

For each glass, dissolve 2 lumps of sugar in enough water to form an oily syrup. Crush tender mint shoots in a glass until most mint essence has been extracted. Remove mint and fill glass with crushed ice. Pour in the quantity of bourbon desired. Let bourbon chill, then add the heavy sugar syrup. Let glass stand a few minutes, DO NOT stir. Add sprigs of mint around rim of glass and serve.

Planter's Punch

Dissolve a tablespoon of sugar in a large glass, add one wineglass of Jamaica rum, one half a wineglass of good brandy. Squeeze in the juice of one half a lemon, add pineapple juice. Pour into tall glass, fill with shaved ice and mix thoroughly with spoon. The glass should be frosted when served.

Egg Nog

1 egg
2 tsp. sugar
  cold milk
  dash vanilla
  nutmeg, grated
2 tbsp. cream
1 whisky glass Brandy, Rye or Bourbon

Separate egg, beat yoke until very light with sugar, add white beaten stiff. Add 2 tablespoons sweet cream, Brandy or whisky and vanilla. Fill with cold milk and grate the nutmeg on top.

Spiced Cider

1 qt. Sweet cider
¼ cup sugar
8 short sticks cinnamon
12 whole cloves
8 whole allspice
  pinch salt

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

Tom and Jerry Southern Style

Beat 12 eggs very well and slowly add 1 pound 4X sugar, continuing to heat. For each serving pour one large jigger of whisky into a cup. Fill each cup 2/3 full of boiling water. Put spoonful of egg mixture on top. Add a dash of nutmeg and serve.

Mint Tea

2 cups sugar
1/2 cup water
  grated rind of 1 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 fire and add the crushed leaves of mint and let cool. Into the tea add the orange juice. Half fill the ice tea glasses with crushed ice. Add the tea and sweeten with mint syrup. A sprig of mint or a slice of orange may be added as a garnish.

Bread & Biscuits

Beaten Biscuits

3 cups sifted flour
½ cup milk
1/3 cup lard
½ tsp. salt
3/4 tsp. sugar

Sift sugar and salt into 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 ½ inch in thickness, cut with biscuit cutter, stick with fork and bake in moderate oven (350 F.) for half an hour.

Good Morning Biscuits

1 Tbsp. butter
1 egg, well beaten
1 tbsp. sugar
1 tsp. lard
1 pt. Milk
1 tsp. heaping of salt
½ yeast cake dissolved in
¼ 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 mixture. When mixture has cooled add 2 ½ cups flour and mix into stiff batter. Add well beaten egg and put into warm place too rise. After about 5 hour, knead as for biscuits using the balance of flour and when the dough can be handled easily, roll out to ½ 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 place in pan far enough apart so they will not touch each other. Bake for about ¼ of an hour in a hot oven (400 F.).

Corn Sticks

2 cups corn meal
1 cup milk
1 egg
1 tbsp. lard
2 tsp. baking powder
½ tsp. 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 or 12 minutes

Cheese Biscuits

½ cup flour
¼ lb. grated cheese
¼ lb. butter
  salt to taste
3 tbsp. ice water

Mix quickly with as little handling as possible. Roll thin, cut with cookie cutter and bake in quick oven (500 F.) for 10 minutes

Southern Spoon Bread

2 cups corn meal
1 ½ cups sweet milk
2 cups boiling water
1 tsp. salt
3 tbsp. butter, melted
3 eggs

Sift the meal 3 times and dissolve in the boiling water, mix until smooth and free from lumps. Add melted butter and salt. Thin with milk. Separate the eggs, beat yokes until light and beat in whites. Pour into buttered baking dish and bake in a moderate oven (350 F.) about 30 minutes. Should be served in baking dish.

Richmond Corn Cakes

1 cup crushed canned corn
½ cup milk
2 tsp. sugar
2 eggs well beaten
¾ cup flour
1 tbsp. baking powder
  Pinch salt

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

Mrs. Lee's Southern Corn Bread

1 cup white cornmeal
¼ cup flour
1 tsp. baking powder
½ tsp. salt
1 beaten egg
½ cup milk
1 tbsp. melted butter

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

Crackling Bread

1 cup cracklings (Diced)
1 ½ cups corn meal
¾ cup wheat flour
½ tsp. soda
¼ tsp. salt
1 cup sour milk

Mix and sift together the dry ingredients. Add milk, stir in the cracklings. Form into oblong cakes and place in greased baking pan. Bake in hot oven (400 F.) 30 minutes

Fritters & Pancakes

Fruit Fritter Batter

1 cup flour
1 tsp. sugar
1/2 tsp. salt
2 eggs well beaten
2/3 cup milk

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

Apple, Peach, Apricot Or Pear Fritters

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

Corn Fritters

1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 egg
1/4 cup milk
1/2 tbsp. butter
1 cup drained crushed corn

Mix the dry ingredients, gradually adding milk and well beaten egg. Beat thoroughly and add melted butter and corn. Drop by spoonful into hot fat and fry until well browned. Drain on brown paper.

Georgia Flapjacks

2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tbsp. sugar
2 eggs
2 cups sour milk
1 1/2 tbsp. melted butter

Sift flour and measure 2 cups full. Sift again and add soda, salt and sugar. Mix well and sift once more. Beat eggs lightly, add milk and gradually add to to flour mixture. Beat until smooth and free from lumps, then add butter. Pour batter into pitcher. Heat griddle or heavy frying pan and butter it. Pour enough batter on to the pan to make a cake 5 inches in diameter. Cook until porous and brown underneath, then brown other side.

Flannel Cakes

2 eggs
1 1/2 cups milk
2 cups flour
1/2 tsp. salt
2 tsp. sugar
2 tbsp.melted butter
3 tsp. baking powder

Sift baking powder, salt, sugar and flour. Beat the egg yolks well and add to milk. Pour this into flour, add melted butter and lastly well beaten egg whites. Drop by spoons full on hot greased griddle, brown both sides and serve hot with syrup

Louisiana Waffles

2 cups flour
4 tsp. baking powder
1/2 tsp. salt
5 tsp. melted butter
1 1/2 cups milk
3 eggs

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

Griddle Cakes

2 cups flour
2 eggs
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. melted butter
1 tbsp.(heaping) sugar
1 1/2 cups milk

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

Rice Flour Waffles

1 cup cooked cold hominy
2 eggs
1 cup rice flour
1/3 cup wheat flour
1/4 tsp. salt
1 cup milk
1/3 cup water
2 tbsp. melted butter

Beat cold hominy into the egg until smooth. Mix and sift dry ingredients. Add milk and water and mix to a batter. Add egg and hominy mixture and melted butter. Bake in a hot waffle iron a little longer then usual for plain waffles. Serve piping hot with lots of butter.

Soup and Gumbo

Chicken Gumbo

1 small stewing chicken
2 tbsp. flour
3 tbsp. 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

Clean and dress chicken, cut into serving pieces. Dredge lightly with flour and saute in butter along with chopped onion. When chicken is browned, add okra, tomato, parsley and water. Season to taste with salt and pepper. Cook slowly about 2 ½ hours, until the chicken is tender and the okra is done. Add water as needed.

Southern Bean Soup

1 cup dried beans
  cold water
6 cups ham broth
1 cup chopped celery
½ onion, minced
3 tbsp. butter
3 tbsp. flour
  salt and pepper

Cover beans with cold water, let stand overnight, or at least 6 hours. Drain and add beans to ham broth. Add celery and onion and cook until beans are soft. Strain broth and press beans through a sieve. Return pulp to strained broth, add water to make 5 quarts of soup. Melt butter and stir in flour, salt pepper. Slowly stir this mixture into hot bean broth and simmer until thickened. Serve with lemon slices and hard boiled eggs..

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 boil. Cook approximately 1 hour. Add okra and tomato pulp and simmer all together for 2 hours, until thick. Rice is usually served with this soup and sometime corn and butter beans.

Southern Gumbo

2 tbsp. butter, melted
1 onion, chopped
2 cups tomato
2 cups okra, cut fine
1 cup green peppers, chopped
2 cups hot water
½ tsp. celery seed
  salt and pepper

Fry onions in butter until brown. Add vegetables, hot water and seasonings. Cook slowly until thick.

Baltimore Crab Soup

2 tbsp. butter
1 onion, finely chopped
1 tbsp. flour
2 cups warm water
1 cup crab meat
¼ cup chopped celery
¼ cup chopped parsley
  salt and pepper
  dash Tabasco sauce
3 cups scalded milk

Brown onion in butter, blend in flour and slowly add warm water. Allow to cook until slightly thickened. Add crab meat, celery, parsley and seasonings. Allow to simmer 30 minutes. Just before serving add the scalded milk.

Shrimp Gumbo

2 quarts fresh shrimp
3 onions
½ cup vinegar
  salt
2 quarts water
1 tbsp.. butter, melted
1 tbsp. flour
4 cups okra, cut fine
1 cup cooked rice
6 large tomato, skinned
2 bay leaves
  pinch sugar and pepper

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

Chicken Oyster Gumbo

1 small chicken
1 lb. Stew meat, chopped
1 cup okra, diced
1 tbsp. butter
1 onion
3 pints water
2 dozen oysters
1 ½ tsp. Sassafras leaves
  salt and pepper

Cut up and stew chicken with beef and okra in 3 pints water. When meat is tender, remove chicken bones and cut meat into small pieces. Add oysters with liquor. Season to taste with salt, pepper and onion browned in butter. Add sassafras leaves and cook until the edges of oysters curl.

Onion Soup, Au Gratin

2 qt. meat broth
8 medium onions
2 tbsp. Butter
1 tsp. Worcestershire sauce
  salt and pepper
  toast
  Parmesan cheese, grated

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

Plantation Soup

1 carrot, diced
1 stalk celery, chopped fine
1 small onion, chopped fine
2 cups soup stock
4 tbsp. butter
2 tbsp. flour
2 cups milk
1/3 cup grated cheese

Cook carrot, onion and celery in soup stock until very tender. Strain and make a white sauce by melting butter and stirring in flour while slowly adding milk. Combine the stock with white sauce and simmer until blended. Before serving, add grated cheese.

Vegetable Bouillon

4 cups tomato
1 stalk celery, chopped
2 carrots, chopped
2 sprigs parsley
¼ green pepper, chopped
1 bay leaf
2 tsp. onion juice
  salt and pepper to taste
1 wineglass sherry wine
2 cups water

Put tomatoes in a saucepan with the water, add other vegetables and seasonings and let boil for 30 minutes. Strain and add sherry wine. Serve hot.

Eggs

Eggs New Orleans

2 ½ cup tomatoes
1 small onion, chopped
½ green pepper, chopped
1 tsp. sugar
¾ cups bread crumbs
½ cup celery
4 eggs
½ cup grated cheese, American
  salt, pepper and bay leaf

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

Biltmore Golden Rod Eggs

3 hard cooked eggs
1 cup white sauce
6 slices toast
  Parsley to garnish

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

Creole Omelet

1 tbsp. butter
4 eggs
2 tbsp. olive oil
2 onions
4 tomatoes
2 green peppers
1 tsp. salt
½ tsp. paprika

Beat the eggs in a bowl with 4 tablespoons of water. When butter is heated to a light brown, turn in the eggs. As they brown, turn in the eggs. As they brown lift the edges with a spatula and let the uncooked part run under. When the omelet is brown underneath and creamy on top, fold once and slip onto a hot platter, surrounding it with Creole sauce. The sauce is made as follows: Heat olive oil. Cut into this the onions, tomatoes and peppers. Add the salt and paprika, cook slowly till wanted for the omelet..

Eggs Ponce de Leon

6 hard cooked eggs
2 cups tomato juice
1/2 cup chopped celery
1/4 cup chopped green peppers
1/2 cup mushrooms
1 tbsp. flour
1 tbsp. butter
1/2 onion, diced
1/2 tsp. Worcestershire sauce
1/2 cup white sauce
  salt and pepper to taste

Chop the whites of the eggs and mash the yokes. 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 seasonings and the Worcestershire sauce. When this is all done add the white sauce, the egg yokes and the chopped egg whites. Place in a buttered casserole. Sprinkle with bread crumbs, dot with butter, and brow in the oven. Serve hot.

MEAT DISHES

Smithfield Ham

Soak 10 to 12 pound ham for 12 hours. then boil, cooling very slowly for 4 or 5 hours until tender. Cool in it's own essence. When cold, remove skin and make crisscross gashes in the top of the ham with a sharp knife. Sprinkle mixture of pepper, 2 tablespoons cracker dust and two tablespoons of brown sugar over top of ham. Stick the ham with whole cloves and sprinkle a wineglass of sherry over top. Bake in a hot oven (450° F.) for 20 minutes or until brown.

Ham And Pineapple

1 slice center cut ham 1" thick
2 cups milk
2 tbsp., butter
1 can sliced pineapple

Soak the ham in the milk for 4 hours. When ready to cook, remove ham from milk and place ham in hot pan with butter. Cook slowly until brown and turn to brown on other side. Transfer ham to another pan and place in a warm oven to keep 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 pineapple juice with ham gravy and pour over ham.

Ribs Of Beef a la Mission

Season short ribs with salt and pepper and rub with clove of garlic. Cover with boiling water, add 1 large sliced onion. Cook slowly for 2 hours. Add 2 cups tomatoes, 1 tsp. paprika and cook gently 1 hour.

Old Dominion Veal Fricassee

Cut in pieces 2 pounds veal (loin). Cook slowly in enough boiling water to cover, add I onion, 2 stalks celery, 6 slices carrot. Remove meat, season with salt and pepper and dredge with flour. Brown in butter and serve with brown sauce.

Stuffed Pork Chops

Select as many rib pork chops as needed. Have the butcher cut them an inch in thickness and make a pocket in each one. Fill with the following bread filling.

2 cups bread crumbs
1 tbsp. chopped onion
1 cup apples, chopped
  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.

Liver A la Madame Begue

1 lb. calf liver, chopped 1" sqs.
2 small onions, sliced thin
2 sprigs parsley
  salt and pepper

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

Broiled Hamburger Steak

1 lb. chopped beef
2 tsp. chopped onion
  salt and pepper to taste
1 tbsp. cold water
1 tbsp. 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 each side. One pound will make 4 cakes,

Hamburger-Bacon Roast

3 lbs. 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
1/4 lb. sliced bacon

Combine the meat, potatoes, onion, bread and seasonings and divide into 2 equal parts. Place one half in baking pan and place hard cooked eggs on top. Cover with remaining meat and cover with strips of bacon. bake in a moderately hot oven (400° F.) for 1 1/2 hours.

Corned Beef Hash

2 tbsp. butter
3 cup boiled potatoes, cubed
3/4 cup cream
3 tsp. fine chopped parsley
2 cups cooked corned beef

Melt butter in double boiler, add potatoes, mix, well then add cream. Now add chopped corned beef and chopped parsley. Stir well, but but do not mash potatoes. Place in pan or individual molds, butter the tops and bake until browned. If desired make an indentions in each portion for a raw egg which is dusted with paprika and baked until egg is set.

Dried Beef a la Maryland

1/2 lb. dried beef
1/2 cup thin cream
1 cup milk
1 tbsp. butter
1 tbsp. flour (scant)
  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 a double boiler. Stir in flour and blend well, then gradually add milk and cream. Cook for a few minutes, then add seasonings and beef. Cook 10 minutes and serve on crisp toast.

Broiled Ham

Trim all skin from ham and soak in the water and milk for about 1 hour. Wipe well and place on broiler rack and place under slow flame. Broil slowly and when cooked and slightly browned remove from rack and place on hot platter

POULTRY

Roast Chicken Or Turkey

Dredge 4 pound seasoned chicken in flour and place on it's back in dripping pan with butter or chicken fat the size of an egg. Place in a hot oven (499° F.) and when the flour is browned reduce the heat to a moderately hot (350° F,) then add 1/4 cup of fat dissolved in 1/2 cup of boiling water and baste every 15 minutes. Turn chicken often until breast meat is tender, then it is done. About 2 hours is required. Turkey will require more liquid and will have to be baked longer.

Roast Duck

Prepare and clean duck as you would any foul. Rub with salt and pepper. Take 2 table spoons of ground ginger and rub on inside and outside. Peel one onion and into this stick 4 whole cloves and place on the duck. Place in a roaster and add 1 cup of water. Roast, basting often. Add water when necessary. Stuff duck with bread, apple or mushroom dressing. The gravy should be seasoned and a tart jelly may be added at the last. Serve with baked oranges.

Dixie Chicken Shortcake

1 large chicken, cooked
2 cups chicken stock
2 tbsp. flour
1 lb. mushrooms, cleaned
2 tbsp. butter, melted
  salt and pepper
1 pan cornbread

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

Fried Chicken Maryland

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

Chicken a la Tartare

1 broiling chicken
¼ lb. melted butter
4 sprigs parsley
1 small onion
¼ lb. mushrooms
1 clove garlic
  salt and pepper
  bread crumbs

Clean the broiler and split in half. Place in frying pan in which butter has been melted. Chop parsley, onion, mushrooms and garlic and add to butter with salt and pepper. Cover the frying pan and allow the broiler to simmer for 15 minutes, turning occasionally so that the flavor is absorbed. The chicken is then dipped in bread crumbs and broiled until it is well browned. The chicken meat is delicately flavored with the vegetables and precooking in butter assures the tenderness of the meat.

Rice and Chicken Casserole

2 cups rice
2 cups milk
1 ½ tbsp. butter
2 eggs
1 cooked chicken

Bone chicken and cut into 1 inch pieces. Boil the rice in salted water until tender. Stir in the butter, milk and eggs. Put a layer of this in a casserole, then the chicken, then the rice. Bake in a (350 F.) moderate oven until well browned.

Stewed Chicken And Dumplings

1 chicken
1 cup flour
2 tsp. baking powder
  milk to make a thick batter
  salt and pepper to taste
  sprigg of parsley
1 small diced onion

Clean and cut up chicken, place in kettle and partly cover with water. Add chopped onion, salt and pepper and cook until tender. Mix the flour, baking powder, salt, minced parsley and milk to form a thick batter. 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.

Barbecued Chicken

1 young broiling chicken
5 tbsp. melted butter
2 tbsp. vinegar
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
  pinch red pepper

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

Jambalayah (A Creole Dish)

1 1/2 cups cold chicken (veal or mutton may be used)
1 cup boiled rice
2 large stalks celery
1/2 green pepper
1 large onion
1 1/2 cups stewed tomatoes
  salt and pepper
  buttered crumbs

Mix together the chicken, rice and tomatoes and allow them to cook for 10 minutes. Then chop and add the onion, green pepper and celery. Turn the mixture into a baking dish and cover with buttered crumbs. Bake for 1 hour in a moderate oven (350° F.). This is an excellent way of utilizing left over chicken or meat.

MEAT AND POULTRY STUFFING

Cornbread Stuffing

3 eggs, beaten
2 cups buttermilk
3 tbsp. melted shorting
2 tsp. salt
2 cups sifted meal
1 tsp. baking powder
3 tsp. baking soda dissolved in
1 tbsp. water
3 tbsp. melted butter
  hot water
  onion, parsley, celery, salt
  and pepper as desired

To the well beaten eggs add milk, shortening and salt. Sift meal and baking powder together and slowly stir into egg mixture enough to make a medium batter. beat well. Dissolve soda in tablespoon water and add to batter. Pour the batter into a greased shallow baking pan. Bake in oven (425° F.) about 20 to 25 minutes or until bread begins to brown. Allow bread to cool and break into small pieces, crumbling the crust well. Add the melted butter and season with onion, celery and pepper or any other desired seasoning. Moisten with hot water.

Chestnut Dressing

1 egg
1 lb. chestnuts
1/4 cup chicken fat
1/4 cup butter
2 cups chopped celery
1/2 cup chopped onion
6 cups bread crumbs
  Parsley, chopped fine
  salt and pepper

Boil the chestnuts for about 20 minutes. Remove the shells and brown skins while the nuts are still hot. Melt the chicken fat and add the butter. Cook the onions and celery 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 thoroughly hot. Makes enough for a 10 pound turkey.

Bread Stuffing

Soak 1 quart of stale bread in cold water and squeeze dry. season with 1 tsp. salt, 1/8 tsp. pepper, 1/4 tsp. poultry seasoning, 1 tsp. chopped parsley, 1/2 tsp. chopped onion, 2 tbsp. fat and mix thoroughly. Beat 1 egg and and add to mixture, then add pork or liver sausage.

SAUCES AND DRESSINGS

French Dressing

4 tbsp. olive oil, in which a clove of garlic has been soaked
1 1/2 tbsp. tarragon vinegar
1/4 tsp. salt
1/8 tsp. white pepper

Mix the salt and pepper together, add some of the oil and stir. Add the vinegar and the remaining oil and stir.

Sour Cream Dressing

1/2 tsp. mustard
2 tbsp. sugar
  dash of paprika
1 tbsp. flour
1 tbsp. butter
1/4 cup vinegar
1/4 cup water
1 cup sour cream
1 egg yolk

Mix the seasonings, add the flour, sugar, vinegar and water. Cook in double boiler until thickened, stirring constantly. Add the egg yolk and butter, cook a few minutes longer. Cool, then whip sour cream and add to above mixture. Serve on lettuce, dandelion salad, or cucumbers .

Horseradish Sauce

2 tbsp. onion chopped fine
2 tbsp. butter, heaping
2 egg yolks
1 cup cream, milk or soup stock
1/2 cup grated horseradish

Melt butter and cook onion until done, add cream, milk or stock and cook several minutes. Strain through fine sieve and pour into well beaten egg yolks. Place in a double boiler and cook until thick, stirring constantly. Add the horseradish and serve with meat or foul.

White Sauce

2 tbsp.. butter
3 tbsp. flour
1 cup. hot milk
1/2 tsp. salt

Melt butter without browning, add flour and salt and cook until well blended. Add the milk slowly, stirring all the time to keep from scorching and when it starts to boil, remove from fire and stir until creamy.

Mayonnaise Dressing

2 hard cooked egg yolks
1 raw egg yolk
1/2 tsp. mustard
1/2 tsp. salt
1/2 tbsp. vinegar
juice of 1/2 lemon
1/2 cup olive oil
  paprika

Mash and work smooth the cooked egg yokes. Stir in the raw yolk and mustard, work it smooth. Add the oil by the tablespoonful until half of the oil is 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 quaintly is needed add oil, vinegar and lemon juice to almost double.

Barbecue Sauce

1/4 lb. butter
1 cup vinegar
1 sour pickle, fine chopped
2 tbsp. chopped onion
2 tbsp. Worcestershire sauce
2 tbsp. chili sauce
4 slices lemon
1 tsp. brown sugar
1 green pepper, fine chopped

Combine all ingredients and mix thoroughly and cook in saucepan over slow fire until butter melts. Keep warm till used.

Creamed Gravy For Fried Chicken

Take 2 tablespoons of fat from the pan in which you fried the chicken. Add a tablespoon of flour and a cup of thin cream. Bring to boiling point, stirring constantly.

Richmond Sour Cream Dressing

3 tbsp. vinegar
1 1/2 tbsp. sugar
1/2 pt. sour cream
1 tsp. salt
1 tsp. dry mustard
  dash paprika

Partly whip the cream. Mix together the other ingredients and add slowly to the whipped sour cream and then beat until stiff. Serve on tomatoes.

SEA FOOD

Shrimps Caliente

1 lb. fresh shrimps or canned
2 large ripe tomatoes
1 stalk celery
¼ tsp. paprika
½ tsp. salt
  mayonnaise

Drop shrimps into boiling salt water and cook for 15 minutes. When cool, remove the shells and set aside to chill. Peel tomatoes and chop fine, then add finely chopped celery and combine with shrimps and tomatoes. Season liberally with paprika and salt and add sufficient mayonnaise to moisten. Mix well and serve cold.

Shrimp Salad With Peas

1 can shrimp or 1 cup fresh shrimp
½ cup diced celery
2 hard cooked eggs
½ cup peas

Mix ingredients lightly together with mayonnaise, first thinning mayonnaise with cream and seasonings. Serve as a salad on crisp lettuce.

Oyster Pie

2 cups white sauce
  celery salt
1 tsp. onion juice
1 dozen oysters

Add other ingredients to white sauce. Season to taste. Cover with rich pie crust and bake 20 minutes in a hot (450 F.) oven, or until pie crust is done.

Crab Croquettes

2 cups crab meat
1 tsp. onion juice
  Salt and pepper
  Chopped parsley
1 cup white sauce
  cracker crumbs
1 egg beaten

Chop the crabmeat fine and add seasonings. When well mixed, add to the white sauce and mold into croquettes. roll in cracker crumbs, dip in beaten egg, roll in cracker crumbs again and fry in deep hot fat until golden brown.

Oysters Louisiane

1 dozen oysters
3 tbsp. butter
2 tbsp. red pepper, chopped
2 tsp. chopped onions
3 tbsp. flour
  few grains cayenne
½ cup Parmesan
  salt and pepper to taste

Parboil the oysters, remove from pan, reserve the liquor and add enough water to make 1 ½ cups, Melt the butter and fry the onions and red pepper in it. Add the flour to the onion and pepper and blend. Gradually add liquor stirring constantly. Bring to a boil and season. Arrange oysters in a casserole and pour liquid over them. Add grated cheese and bake in oven until thoroughly heated.

Lobster a la Newburg

2 cups boiled lobster meat
2 tbsp. butter
1 cup Madeira or sherry wine
1 cup cream
2 egg yolks
¼ tsp. salt
  dash cayenne

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

Fillets Of Flounder

5 flounder fillets
3 tbsp. 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 for 15 minutes. 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.

Chesapake Oyster Loaf

1 loaf french bread
2 doz. oysters
1/2 cup cream
1 tbsp. chopped celery
  salt and pepper
2 drops tabasco sauce

Cut off top crust of french bread and scoop out the insides. Butter 1/3 of the scooped out portion and toast in the oven. Fry 2 dozen oysters in butter, add 1/2 cup cream, tablespoon chopped celery, salt and pepper and 2 drops of Tabasco sauce and the toasted bread. Fill hollowed loaf with this mixture, cover with top crust and bake 20 minutes, basting frequently with liquor from oysters.

Shrimp Sauce (Serve with fish)

1/2 cup chopped cooked shrimp
3 tbsp. lemon juice
  salt and pepper to taste
1/2 cup white sauce
2 hard cooked eggs

Soak shrimp in lemon juice one half hour and add them to white sauce. When ready to serve, add the finely chopped hard cooked egg. Add a little minced parsley. Pour this over the fish and serve.

VEGETABLES

Parsnips and Salt Pork

2 lb. salt pork
6 parsnips

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

Stuffed Squash

Clean 6 scalloped squash. Boil in cold water until tender but not to soft. Drain and scoop out about half the insides, leaving enough to keep the shape of the squash. Drain as much liquid as possible from the scooped out portion. Press pulp through a sieve and add 1 tablespoon butter, one tablespoon heavy cream, salt and pepper and let simmer 4 minutes. Fill shells with mixture and place in baking pan. Sprinkle with sifted bread crumbs. chopped parsley and melted butter. Pour half a cup of warm water in bottom of pan and bake in hot oven (400° F.) until squash are well browned on top. Lift out with spatula and serve at once.

Creamed Green Peas

Cook 2 cups of shelled peas quickly in boiling water until tender. Add 1 level teaspoon salt. Drain off water and add 1 half cup of cream. Slowly bring to a boil and serve.

Fresh Lima Beans

1 qt. lima beans
1 tbsp. butter
1/2 tsp. salt
2 tbsp. milk
2 tbsp. cream

Wash and pick over the beans. Cover with boiling water, adding salt and butter. Let simmer 18 minutes, raise the heat and boil quickly until water has evaporated. Add the cream and milk and bring to a boil.

Hopping John

1 cup cooked rice
2 tbsp. butter
2 cups dried peas
1/4 lb. pork
  Salt and pepper and butter

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

Fried Okra

Select small tender pod. Boil them until tender, drain, season with salt and pepper, dip in egg, then in cracker crumbs. Fry in deep fat.

Home Baked Beans

1 pt. navy beans
1/4 lb. fat salt pork
1 tsp. mustard
1/2 tsp. salt
1 tbsp. molasses
1/2 cup boiling water
1 1/2 tbsp. 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 expose to cold air, if shells burst they are done. Drain and add salt pork, cut into small strips, sticking them into the beans with the tips exposed. Mix mustard, molasses, sugar, salt and pepper and enough water to cover beans. Bake in pot slowly, for 6 or 7 hours, removing lid for the last hour to brown and crisp.

Creole Stuffed Peppers

4 ears corn
6 green peppers
4 tomatoes
1 small onion
1 tbsp. butter
6 green olives
  salt and pepper

Cut off tops and remove centers from peppers. Put in hot water and cook slowly for 1 half hour. Brown the onion in the butter, add 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.

Okra And Tomatoes

Take an equal quantity of young sliced okra and skinned tomatoes. Put them together in a pan, without water, adding a lump of butter, a finely chopped onion, some salt and pepper. Stew over a slow fire for 1 hour.

Curried Rice

2 cups cooked rice
1 diced pepper
1 diced onion
2 cups tomatoes
3 cups water
4 tbsp. butter
1 1/2 tsp. curry powder

Mix all the ingredients. Put in a well greased casserole and bake in a slow oven until onions and peppers are well cooked.

Creole Rice Cakes

4 slices bacon
3 tbsp. chopped onion
3 tbsp. chopped green pepper
1 tsp. salt
1/2 tsp. pepper
1 cup flour
1 tsp. 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 thoroughly. Fry in the bacon fat as pancakes.

Baked Hominy Or Grits

1 cup boiled hominy
1/2 cup milk
1 egg
1 tbsp. butter
1/2 tsp. salt
1 pinch pepper

Heat the milk and butter, add the hominy and mix until smooth. Add the beaten egg, seasonings and pour into a buttered baking dish and bake slowly in a moderately (350° F.) until firm and brown.

POTATOES

Hashed Brown Potatoes.

1 lb. salt pork
1/3 cup fat
2 cups cold potatoes
1/8 tsp. pepper
  salt (if needed)

Fry fat out of salt pork and cut into cubes and remove scraps. (There should 1/3 cup of fat.) Mix the boiled potatoes thoroughly with the fat, add pepper and salt. Fry 3 minutes, stirring constantly. Let stand to brown underneath and fry as you would an omelet.

Candied Yams

Parboil sweet potatoes or yams and peel, cut in halves, lengthwise. Layer in a casserole, sprinkling each layer as it is set in place with salt paprika and brown sugar. Dot wit bits of butter and add a few dashes of cinnamon. Pour in about a half cup of boiling water, cover and bake until tender. When about half baked lift the potatoes on the bottom of the dish and place on top. Add more water if necessary.

Georgia Style Sweet Potatoes

3 cups mashed yams or sweet potatoes
2 tbsp. molasses
1 tbsp. butter

Mash the sweet potatoes and place in a buttered casserole. Boil together the molasses and butter for 7 minutes. Pour over the sweet potatoes and bake in a moderate oven to a delicate brown.

Scalloped Potatoes

Slice about 6 raw potatoes with a slaw cutter. Cover the bottom of a baking dish with bread crumbs, bits of butter and a little parsley. 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 and bake in a moderate oven (350° F.) for one hour.

Yam Puff

4 large yams or sweet potatoes
1/4 cup butter
2 well beaten eggs
1/3 cup sugar
2 tsp. baking powder
1 tsp. salt

Peal 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 1/2 hour or more

Sweet Potatoes With Pineapple And Marshmallow

2 cups mashed sweet potatoes
1 cup milk
1/2 cup pineapple juice
1 cup diced pineapple
2 tbsp. butter
1/2 tsp. cinnamon
  marshmallows

Thoroughly mix all the ingredients and beat until light and fluffy. Use more milk or juice if needed. Place in butter casserole and bake until heated through. Remove from oven and covertop with marshmallows return to oven to brown. Serve with poultry or roast.

Scalloped Sweet Potatoes

Peel and slice 6 sweet potatoes. Drop them in boiling water and allow them to parboil about 15 minutes. Drain the potatoes dust with salt, add 1 tbsp. butter and 1/3 pint cream and finish baking them in a moderate oven until brown.

FRUIT DISHES

Glazed Baked Apples

8 apples
1 cup sugar
1 pt. heavy cream
1 cup boiling water

Wash apples thoroughly, remove cores and skins from top of each apple, place in saucepan 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 a hot oven (425° F.), basting with water in which they were originally cooked until tops are crisp, rich brown. Serve cold with heavy cream.

Savannah Stewed Prunes

1 lb. prunes
1/2 cup sugar
2 slices lemon

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

Baked Bananas

6 bananas 2 tbsp. melted butter
2 tbsp. lemon juice
1/3 cup sugar

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

Fried Peaches

6 peaches
2 tbsp. butter
12 tsp. brown sugar

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

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 until tender when tried with a fork. Remove from the water, cut in half and arrange in a baking dish. Cook together the sugar and orange water for 5 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

Baked Papaya

Cut mature, but unripe papaya in halves lengthwise. Add a little sugar and orange, lime or lemon juice, or you may use a little cinnamon instead of juice. Bake 20 minutes and serve immediately on taking from the oven

Baked Papaya With Custard

4 cups ripened papaya pulp
1 cup shredded coconut
1 orange, pulp, juice and grated rind
1 cup sugar
4 eggs
4 cups milk

Make a custard of the eggs, milk, sugar and orange. Place papaya and coconut in a baking disk. Pour the custard over the mixture and bake in a moderate oven.

Orange Marmalade

6 large oranges
3 qts. cold water
2 tbsp. lemon juice
4 cups sugar

Cut oranges in half, scoop out juice and pulp. Boil rinds until tender in enough cold water to cover. Drain, cool and remove all the white part. Cut yellow into strips. Add juice, pulp, sugar and water and boil slowly 2 hours or until thick. Place into jelly glasses.

Salads

Jean Lafitte Salad

1 cup cold diced meat
6 tbsp. cold diced potatoes, cooked
6 tbsp. cold diced carrots, cooked
6 tbsp. cold diced string beans, cooked
1/2 cup French dressing
2 sweet pickles, chopped
1 hard cooked egg, chopped
1/2 cup mayonnaise

Mix vegetables and meat with French dressing and let stand 1 hour. Then add pickles, egg and mayonnaise. Serve chilled on lettuce leaf.

Chicken And Fruit Salad

3 cups white meat, boiled chicken
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 and remove seeds. split almonds, slice banana, chop apple and add mayonnaise. mix all ingredient slowly, but thoroughly.

Mississippi Cole Slaw

1 cup mayonnaise
1 head solid cabbage
1 cup chopped cold tongue
1 cup chopped cold ham
1 green pepper
1 red pepper
1/2 chopped onion
1 egg white

Slice cabbage as for slaw. Mix all ingredients together, add to cabbage. Thin mayonnaise with beaten egg white and add to slaw. Sugar may be added.

Poinsettia Salad

Place a lettuce leaf on a salad plate with a slice of pineapple in the center. Cut a pimiento into 1/2 inch strips and place each from center of the pineapple to the rim like spokes in a wheel. Make a soft paste of cream cheese moistened with French dressing and season with salt and paprika. Place a small ball of mixture in the center of the pineapple and you will have the effect of a poinsettia flower. Serve with French dressing

Pies & Puddings

Pie Dough or Southern Pastry

2 cups flour
1/2 tsp. salt
1 cup butter or other shortening
1/2 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.

Real Southern Lemon Pie

1 1/2 cups sugar
1/3 cup pastry flour
3 eggs separated
1 1/4 cup water
  pinch of salt
1 tbsp. butter
1 lemon (juice)
  grated rind of 1 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 1/4 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.

Orange Marmalade Pudding

2 cups stale bread crumbs
2 cups scalded milk
1/2 cup sugar
2 tbsp. melted butter
2 eggs, slightly beaten
2 tsp. vanilla
1 glass orange marmalade
1 tsp. nutmeg

Soak the bread crumb in the scalded 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.

Coconut Pie

1/3 cup shredded coconut
3 eggs separated
1/2 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 coconut. Bake in a deep pie plate with under crust only in a hot oven (475° F.) for the first 15 minutes, then a moderate oven (350° F.) for a half hour.

Pumpkin Pie

1 cup canned or baked and strained pumpkin
1/4 cup sugar
1/2 tsp. salt
1/4 tsp. mace
1/4 tsp. cinnamon
1/2 tsp. vanilla
1/2 tsp. ground cloves
1/4 tsp. ginger
2 beaten eggs
1/2 cup milk
1/2 cup cream

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

(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 until it begins to fall apart and is tender. Scrape pulp from shell and strain.)

Raisin Pie

1 cup seedless raisins, washed
2 cups water
1 1/2 cups sugar
4 tbsp. flour
1 egg, well beaten
  juice of a lemon
2 tbsp. grated lemon rind
  pinch salt

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

Whitehouse Pecan Pie

1 cup unbroken pecan meats
1 cup dark table syrup
2 tbsp. butter
2 eggs
1 cup sugar
1 tsp. vanilla

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

Southern Batter Pudding

3 eggs
2 tbsp. sugar
1/4 cup flour
3/4 cup milk
1 tsp. melted butter
1/2 tsp. vanilla
1/4 tsp. salt

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

Butterscotch Pie

1 cup brown sugar
2 tbsp. butter
2 generous tsp. flour
1 egg yoke
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 add the milk. Beat this until very smooth. Mix it into the sugar and butter and cook until it thickens. Lemon or vanilla may be added for flavoring. Pour into pie pan lined with cooked pie crust. To the beaten egg white add 1 tbsp. sugar, spread over top of pie and brown in oven.

Apple Dumplings

2 cups flour
4 tsp. baking powder
1 tsp. salt
4 tbsp. shorting
1 cup milk
6 apples, pared and cored
  Sugar and cinnamon

Sift flour, baking powder and salt and cut in the shortening, add milk and mix to smooth dough. Turn onto floured board and divide into 6 portions. Roll each piece large enough to cover one apple. Place an apple on each piece of dough. Fill with sugar and cinnamon. Wet edges of dough and fold over apple. Place on greased baking pan and bake in a moderate oven (350° F.) until apples are tender (about 1/2 hour)

Cakes & Iceings

Orange Cake

5 eggs
1 1/4 cups sugar
1 1/4 cups flour
  Juice of 1/2 orange
1 tsp. 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 has been sifted together. When thoroughly mixed, fold in the stiffly beaten egg whites and bake in two layers Put together with orange filling.

Orange Icing

2 egg whites, unbeaten
1 1/2 cups sugar
5 tbsp. cold water
1 1/2 tsp. light corn syrup
  juice and grated rind of 1/2 orange

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

Miss Rosa's Gingerbread

1 cup molasses
1 cup brown sugar
1/2 cup melted butter
2 eggs
1 tsp. cinnamon
1 tsp. ginger
1 tsp.cloves
1 tsp.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 (* by 8) and bake in a moderate oven (350° F.) until thoroughly baked about 25 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 1/2 tbsp. cinnamon
1 tsp.cloves
1 tsp. allspice
1 tsp. baking powder dissolved in
1/2 half cup boiling water
1 tsp. vanilla

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

Butter Icing

1/2 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 added

Never Fail Icing

1 cup sugar
3 tbsp. water
2 egg whites
1 tbsp. vanilla
1/4 tsp. cream of tartar
  pinch of salt

Put all ingredients in top of double boiler, have water boiling in lower part. Beat with egg beater constantly for 7 minutes. Remove from fire and spread on cake.

Confederate Coffee Cake

1/2 cup butter
1 cup sugar
3 eggs
1 1/2 cups flour
1/2 cup milk
2 tsp. baking powder
  nutmeg, cinnamon, , chopped nut meats

Cream sugar and butter, add milk and the unbeaten eggs and mix well. Sift the flour and baking powder and blend with 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.

Hot Frosted Gingerbread

1/2 cup butter
1/2 cup strong hot coffee
2 eggs
1/2 cup sugar
1/2 cup molasses
2 tsp. baking powder
1 tsp. ginger
1 1/2 cups flour

Melt the butter with hot coffee. Beat the eggs and stir in the sugar and molasses. Combine this with the warm mixture. Sift flour and ginger to make a soft drop batter. Stir in the baking powder, and spread batter 1/2 inch thick on a greased and floured dripping pan. Bake 25 minutes in a moderate (350° F.) oven. While hot, frost with a cup of confectioners sugar stirred with 4 tablespoons of cream. Flavor with vanilla.

None So Good Jelly Roll

5 eggs separated
1 cup sugar
1 cup flour
  grated rind of 1 lemon
2 tbsp. 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 egg whites. Then add the rest of eggs and flour. Pour into large well greased pan not more then 1/4 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 a fork and spread on cake. Trim off crusty edges and roll while warm. Wrap in paper or cloth and set aside to cool.

Shortening Bread

4 cups flour
1 cup light brown sugar
1 lb. butter

Mix flour and sugar. Add butter. Place on floured surface and pat to 1/2 inch thickness. Cut into desired shapes and bake in moderate oven (325° F.) for 20 to 25 minutes

Brown Sugar Frosting

1 cup brown sugar
  pinch cream of tartar
1/2 cup water
2 egg whites, beaten stiff

Combine sugar, water and cream of tartar in a saucepan. Place pan over a medium flame and stir until sugar dissolves. Cover pan and allow syrup to boil about 4 minutes. Uncover and cook until syrup will form a ball in cold water. Remove from flame, when bubbling ceases, pour into pan with egg whites, continue beating 5 or 6 minutes.

Cookies & Candy

Plantation Ginger Cookies

1 cup dry bread crumbs
1/2 cup brown sugar
1/8 tsp. salt
1 tsp. ginger
1/2 tsp. soda
2 eggs beaten
1 tsp.butter, melted
1 tsp. vanilla
1/4 cup molasses

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

Aunt Sarah's Fudge

2 cups sugar
2 squares baking chocolate
1 cup table cream
1 tbsp. butter
1 tsp. vanilla

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

Brownies - Chocolate Indians

2/3 cup sifted flour
1/2 tsp. baking powder
1/4 tsp. salt
6 1/2 tbsp. butter
2 squares baking chocolate melted
1 cup sugar
2 eggs, beaten well
1 tsp. vanilla
1/2 cups walnut meat, broken

Sift the flour once, after measuring, add baking powder and salt and sift again. Add butter to melted chocolate and blend. Cream sugar and eggs and add chocolate mixture. Beat thoroughly. Add flour, vanilla and nuts. Bake in a greased pan about 8x8x2 inches in a moderate oven (350° F.) for 35 minutes. Cut in squares and remove from pan.

Goober Brittle

2 cup sugar
1 1/2 cups shelled peanuts

Place sugar in a heavy iron or agate pan and melt over a low flame. Stir constantly so the sugar doesn't 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 an ungreased tin to harden. Mark into squares when nearly cold ar break into pieces when cold.

Sour Cream Cookies

2 cups brown sugar
1 cup sour cream
1 cup butter
3 tsp. baking powder
3 eggs
1 tsp. nutmeg
1 tsp. vanilla
4 cups flour, or enough to drop easily from spoon

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

Grandmother's Carmels

3 cups brown sugar
1 cup melted butter
1/2 cup milk
3/4 cup scraped chocolate

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

Florida Orange Cookies

1/4 cup butter
3/4 cup sugar
3 eggs
1/4 cup orange juice
2 tsp. 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 baking powder has been added. Place on a flowered board and roll thin. Cut with a cookie cutter and bake in a moderate oven (350° F.) for 12 minutes.