CRANBERRY SURPRISE Crumble three lady fingers into a baking dish, cover with a thin layer of cranberry preserves or jelly. Dot with small lumps of butter and add a sprinkle of cinnamon. Beat three eggs separately very light and add two cups of milk. Pour over the fruit and cake. Bake as a custard and serve with whipped cream. LOUISIANA MOLASSES CUSTARD Mix well the yolks of two eggs, one cup of molasses, one scant cup of sugar, one cup of buttermilk with pinch of soda and two tablespoonsful of flour. Flavor with cinnamon and vanilla. Cook in double boiler until thick, then bake on a rich pie crust Use the whites for meringue. no MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 111 JELLIED APPLES Put on four cups of sugar and four cups of water with six cloves and bring to boiling point. Peel and core apples and drop them into boiling syrup. Covicr kettle and let apples steam slowly until they are clear and tender. Pour last of syrup over fruit and serve. MAMMY'S SWEET POTATO PUDDING Grate three medium sized potatoes. Beat together one cup of sugar, three eggs, one tablespoonful of butter, one pint of milk, and add to the grated potato. Pour in a buttered pan, drop bits of butter on top and bake one hour in a moderate oven. Flavor with one tea- spoonful of vanilla. RAISIN ROLLS 13^ cupsful of flour, 3^ cupful of lard (scant) , y2 teaspoonful of salt, 1 cupful of raisins, 1 cracker, 1 lemon, % cupful of sugar,✪ Nut Bread 1 ^^^^ A little salt. Beat the egg, add sugar, salt, lemon juice and grated rind. Roll cracker fine, chop raisins and mix all together. Roll the crust thin, cut into rounds. Put a spoonful of filling between two rounds and pinch the edges together. Prick top crust with fork. Bake in iron pan for twenty minutes. 112 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 113 NEW ORLEANS DARK NUT BREAD J4 cup of sugar, y^ cup hot water, y2 cup molasses, J4 cup milk, 2 cups entire wheat flour, 1 cup bread flour, 5 teaspoons baking powder, iy2 teaspoons salt, J^ teaspoon soda, ^ cup nut meats, finely chopped✪ New Orleans Dark Nut Bread. Mix in order giyen, sifting dry materials together be- fore adding. Turn into a greased bread pan, let stand fifteen minutes, and bake in a moderate oven one hour. BAKED APPLE DUMPLINGS Take rich pie crust, roll thin as for pie and cut into rounds as large as a tea plate. Pare and slice fine, one small apple for each dumpling. Lay the apple on the crust, sprinkle on tiny bit of sugar✪ Baked Apple Dumplings and nutmeg, turn edges of crust over the apple and press together. Bake in a hot oven for twenty minutes. Serve hot with cold sauce. JOHN BROWN CUSTARD One quart of milk. Four eggs. One-half cup of sugar✪ John Brown Custard. Beat /eggs and sugar carefully together while milk is scalding. Then add gradually scalded milk, put back on stove and cook until thick, stirring constantly to prevent lump- ing. When cool, add any flavoring desired. 114 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 115 VIRGINIA DARE PUDDING ✪ Virginia Dare Pudding

AI-modernized reading of the original text

CRANBERRY SURPRISE Crumble three lady fingers into a baking dish, cover with a thin layer of cranberry preserves or jelly. Dot with small lumps of butter and add a sprinkle of cinnamon. Beat three eggs separately very light and add two cups of milk. Pour over the fruit and cake. Bake as a custard and serve with whipped cream. LOUISIANA MOLASSES CUSTARD Mix well the yolks of two eggs, one cup of molasses, one scant cup of sugar, one cup of buttermilk with pinch of soda and two tablespoonsful of flour. Flavor with cinnamon and vanilla. Cook in double boiler until thick, then bake on a rich pie crust Use the whites for meringue. JELLIED APPLES Put on four cups of sugar and four cups of water with six cloves and bring to boiling point. Peel and core apples and drop them into boiling syrup. Cover kettle and let apples steam slowly until they are clear and tender. Pour last of syrup over fruit and serve. MAMMY'S SWEET POTATO PUDDING Grate three medium sized potatoes. Beat together one cup of sugar, three eggs, one tablespoonful of butter, one pint of milk, and add to the grated potato. Pour in a buttered pan, drop bits of butter on top and bake one hour in a moderate oven. Flavor with one teaspoonful of vanilla. RAISIN ROLLS 13^ cupsful of flour, 3^ cupful of lard (scant) , y2 teaspoonful of salt, 1 cupful of raisins, 1 cracker, 1 lemon, % cupful of sugar, 1 egg A little salt. Beat the egg, add sugar, salt, lemon juice and grated rind. Roll cracker fine, chop raisins and mix all together. Roll the crust thin, cut into rounds. Put a spoonful of filling between two rounds and pinch the edges together. Prick top crust with fork. Bake in iron pan for twenty minutes. NEW ORLEANS DARK NUT BREAD J4 cup of sugar, y^ cup hot water, y2 cup molasses, J4 cup milk, 2 cups entire wheat flour, 1 cup bread flour, 5 teaspoons baking powder, iy2 teaspoons salt, J^ teaspoon soda, ^ cup nut meats, finely chopped. Mix in order given, sifting dry materials together before adding. Turn into a greased bread pan, let stand fifteen minutes, and bake in a moderate oven one hour. BAKED APPLE DUMPLINGS Take rich pie crust, roll thin as for pie and cut into rounds as large as a tea plate. Pare and slice fine, one small apple for each dumpling. Lay the apple on the crust, sprinkle on tiny bit of sugar and nutmeg, turn edges of crust over the apple and press together. Bake in a hot oven for twenty minutes. Serve hot with cold sauce. JOHN BROWN CUSTARD One quart of milk. Four eggs. One-half cup of sugar. Beat eggs and sugar carefully together while milk is scalding. Then add gradually scalded milk, put back on stove and cook until thick, stirring constantly to prevent lumping. When cool, add any flavoring desired. VIRGINIA DARE PUDDING

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Nut BreadCranberry SurpriseLouisiana Molasses CustardJellied ApplesMammy's Sweet Potato PuddingGrated Potato BakeRaisin RollsRaisin RollsNew Orleans Dark Nut BreadBaked Apple DumplingsJohn Brown CustardVirginia Dare Pudding

Aunt Caroline's Dixieland recipes