Aunt Caroline's Dixieland recipes

CAROLINA CORN MEAL ROLLS 1 cup meal, 1 cup flour, 4 teaspoonsful baking powder, J^ teaspoon salt, 3 tablespoons bacon fat, J4 cup milk. Mix and sift dry ingredients; rub in shortening with finger tips, add milk and mix thoroughly; roll lightly, on a floured board to a thickness of one-half inch ; cut with biscuit cutter, brush with milk or water, and fold double. Bake in hot oven fifteen minutes. CAROLINA BROWN BREAD (Baked) 1 cupful of Indian Meal, 1 cupful of Rye meal, 5^ cupful of flour, 1 cupful of molasses (scant), 1 cupful of milk or water, 1 teaspoonsful of soda. Put the meals and flour together. Stir soda into molasses until it foams. Add salt and milk or water. Mix all together. Bake in a tin pail with cover on for two and a half hours. SALT RISING BREAD Pour one pint of boiling sweet milk over three heaping tablcspoonsful of corn meal. Beat well and set in a warm place all night. On the morning add to the mixture a pint of warm milk or water, a teaspoonful of sugar, a pint of flour. Beat well and set in a warm place for aobut two hours or until it looks spongy. Then add one teaspoonful of salt, one tablespoonful of lard and enough flour to make a soft dough. Work fifteen minutes, knead into loaves, let them rise one or two hours, and then bake an hour or longer. Beverages EGG NOG— MARYLAND STYLE Beat the yolk of one ^gg, add a teaspoonful of sugar, and a small pinch of salt, then p6ur in slowly stirring all the while a cup of milk. Pour in a glass and put spoonful of whipped cream on top and any quantity of "flavoring desired." SWANEE FRUIT PUNCH Two cups of sugar. One cup of water, One cup of tea. One pint of strawberry syrup. Juice of ten lemons. Juice of six oranges, Two cans of grated pineapple, One large bottle of Maraschino cherries. Make syrup by boiling sugar and water together for ten minutes. Add the tea, fruit juices, pineapple, and strawberry syrup. Let stand thirty minutes, strain and add enough iced water to make one or one and one-half gallons of liquid. Turn into large punch bowl over a piece of ice and lastly add cherries. This quantity will serve about ten people. LOUISIANIA COFFEE One heaping tablespoonful of coffee, a little white of tgg^ one cup of boiling water (Allow this quantity for each person). Scald the coffee pot, add the coffee, tgg, and sufficient cold water to moisten. Mix well, add the boiling water and cook five minutes. Then place where it will keep hot, but not cook, for fifteen minutes. It is then ready to serve. HOT CHOCOLATE One and one-half squares of Baker's Chocolate, Four teaspoonsful of sugar. Pinch of salt, One cup of boiling water, Three cups of milk, Onic-half teaspoonful of vanilla. Melt the chocolate over hot water. Add the sugar, salt and boiling water. When smooth, add the heated milk and cook twenty minutes in double boiler. Then beat with tgg beater and flavor. More sugar may be added if desired. An excellent substitute for whipped cream to serve with hot chocolate is marshmallows. Drop one in each cup of the hot liquid. Tea—SOUTHERN STYLE