Aunt Caroline's Dixieland recipes

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 tablespoonsfuls 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 onehalf 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, % pound of mustard, 1 pint of vinegar, 4 cupsful of sugar, J^ cupful of salt, 2 peppers.