Aunt Caroline's Dixieland recipes

MARSHMALLOW SALAD Cut into small pieces marshmallows, white grapes, sliced pineapple, almonds or pecans and a little banana, sliced thin. Serve on lettuce with oil dressing and maraschino cherries to garnish it. FROZEN FRUIT SALAD Two cans of white cherries, One can of sliced pineapple. One can of pears, One half dozen oranges, Three pints of cream, Two pints of dressing. Whip the cream, sweeten and flavor to taste. Mix the cream and the dressing. Put in the fruit, but do not use the juice of the fruit. Pack the mixture in coffee or baking powder cans and let them remain in the ice four or five hours. A small tub can be used to set the cans in and pack ice and salt around them. Soups OLD VIRGINIA BRUNSWICK STEW Boil one chicken and one rabbit or squirrel in two or three quarts of water. When about half done add one quart of lima beans, one quart of tomatoes, one quart of corn and butter the size of two eggs. Season to taste with salt and pepper and cook until thick enough to eat with a fork. AUNT CAROLINE'S PORRIDGE Pick over and wash two-thirds of a cupful of white beans. Put on the back of the stove in cold water. Let these boil slowly, while the dinner is cooking. When the boiled dinner has been taken up, put these beans into the liquor in which the dinner was cooked. Boil one hour. Wet three tablespoonsful of flour with water, and stir in while boiling, to thicken. Serve hot, adding a little milk, if you like. CREAM OF CELERY SOUP Three stalks of celery, chopped fine, one slice of onion, three cupfuls of milk. Boil for twenty minutes, then add three tablespoonsful of melted butter. Thicken with three tablespoonsful of flour dissolved in a little milk. Add salt and pepper to taste, then one cupful of cream and serve hot. TOMATO BISQUE Put a quart of tomatoes in a kettle and boil for about twenty minutes or until juice is thick. Season with salt, pepper and sugar to taste, then add one-half teaspoonful of soda. Strain and add to hot strained juice one pint of scalded milk. Boil a few minutes and serve with oyster crackers or squares of toast. TOMATO SOUP CREOLE STYLE One quart of tomatoes, One tablespoonful of butter. One tablespoonful of flour. One onion, Sprig of parsley, Salt and pepper to taste. Put tomatoes, onion, parsley, salt and pepper on to cook. When cooling add flour and butter which have been creamed together. Cook until thick. DIXIE LAND SOUP 4 potatoes, 3 pints of milk. Piece of butter size of an egg. Small piece of onion. Take four large potatoes, boil until done and mash smooth, adding butter and salt to taste. Heat the milk in a double boiler, cook the onion in it a few minutes and then remove. Pour the milk slowly on the potato, strain, heat and serve immediately. Thicken with one tablespoonful of flour. CREAM OF TOMATO Put a quart of tomatoes in a kettle, add one cupful of water and boil for about ten minutes ; season with salt, pepper, and sugar to taste, then add one-half teaspoonful of soda. When the tomatoes have boiled, strain them and add to the strained juice one pint of scalded milk. Lastly add one cupful of cream in which a little flour has been blended.