Aunt Caroline's Dixieland recipes

2 cups boiling water, % teaspoon salt, 2 tablespoons bacon fat, %. 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, y2 cupful of milk, 1 cupful of bread crumbs. Pinch of salt. Beat the tgg 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 tgg. Add three or four grated crackers and brown in hot lard. CREAMED OYSTERS 1 pint small oysters. Milk, 2J^ tablespoons butter, }i teaspoon paprika, ^ teaspoon celery salt. Cook oysters in their own liqour 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 onehalf 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