Aunt Caroline's Dixieland recipes

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 \y2 cupsful of boiled rice, 1 cupful of veal, 5^ teaspoonful of salt, y2 teaspoonful of poultry dressing, 1 ^^^^ 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, % teaspoon mustard, 1 cup boiling water, % 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 J/2 cup rice, 1 tablespoon onion finely chopped, 2y2 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 ; and 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 table spoon of flour, one-half tea spoon 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, ' Ij^ cupfuls of molasses, 6 teaspoonsful of cinnamon, 3 teaspoonsful of cloves, 1 teaspoonful of nutmeg, yi pound of citron. Rind and juice of one lemon, Butter the size of an tgg, Salt. Moisten with cold coffee or strong tea. Cook slowly two hours. FISH BALLS A LA MARYLAND 1 cupful of hot mashed potatoes, y2 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 FRICASEJE 1 pound liver, 4 tablespoons flour,