Aunt Caroline's Dixieland recipes

Stuffed Potatoes with Cheese 139 Scalloped Irish Potatoes 139 Stuffed Tomatoes ~ 139 Scalloped Tomatoes in Shells 139 Aunt Katy's Macaroni — ~ 141 Irish Potato Puffs 141 Stewed Celery 141 Baked Tomatoes 141 Mammy's Candied Sweet Potatoes 143 Boiled Turnips 143 Stewed Green Corn 143 Creole Potato Balls 143 Potato Chips 143 Stuffed Potatoes with Cheese and Bacon 145 Jenny Lind Potatoes *«. 145 Carolina Sweet Potato Pone 145 Scalloped Potatoes 147 French Fried Sweet Potatoes - 147 Fried Egg Plant 147 Breads VIRGINIA BEATEN BISCUIT One quart flour. One teaspoonful of salt. One tablespoon of lard. Work lard lightly into the flour and salt, mix with iced water and then beat dough with rolling pin until it blisters. Cut into biscuits and bake in quick oven. SOUTHERN SWEET-POTATO BISCUITS Two cups flour, One cup of mashed boiled sweet potatoes, Two tablespoonsful of lard, One teaspoonful of salt. One and one-half teaspoonfuls of baking powder, One-half teaspoonful of soda. Enough buttermilk to make soft dough. Mix flour, salt, soda and baking powder together. Add sweet potatoes and work the lard in lightly. Mix with milk to make soft dough, roll thin cut into biscuits and bake in quick oven. JOHNNY REB CAKE 2 cupsful of flour, 1 cupful of yellow meal, 4 tablespoonsful of sugar, Yz teaspoonful of salt, 1 teaspoonful of Cream of Tartar, Yt. teaspoonful of soda, or, 2 teaspoonsful of baking-powder. Add enough milk or water to make a thin batter, and bake. SPOON BREAD Two and one-half cups of fresh buttermilk, One scant half teaspoonful of soda mixed in with milk, One teaspoonful of salt, Three tablespoonsful of meal, Three eggs dropped in one at a time whole, One tablespoonful of lard (melted). Mix in the order given and cook in baking dish in moderate oven. CINNAMON TOAST Cut stale bread into thin slices, remove crusts, and cut in halves; toast evenly, and spread first with butter, then with honey, and dust with cinnamon. Serve very hot. PIEDMONT CORN MEAL MUSH ?>y2 cups boiling water, 1 teaspoon salt, 1 cup fine corn meal. Add meal to boiling salted water by sifting it slowly through the fingers, while stirring rapidly with the other hand. Boil for ten minutes, and cook over hot v^ater for two hours. Serve hot as a cereal. Or pour into one-pound baking powder boxes to cool; fry in deep fat. Serve either for breakfast, or as an accompaniment to roast pork, or, with syrup, for dessert. VIRGINIA CORN FRITTERS 1 can corn, J^ cup milk, 3^ cup dried and sifted crumbs, 1 teaspoon salt, 1 teaspoon baking powder, 1 egg well beaten, 1 tablespoon flour. Chop the corn, and add other ing-redients in order given. Drop from a tablespoon into hot, deep fat and fry until brown. FRENCH TOAST 1 egg slightly beaten, 1 tablespoon sugar, J4 teaspoonful salt, J4 cup milk or coffee, 4 slices bread. Mix egg, salt, sugar, and liquid in a shallow dish; soak bread in mixture, and cook on a hot greased griddle until brown, turning when half cooked: Serve plain or spread with jam. MAMMY'S GRAHAM MUFFINS