Carolina cookery from Quaker kitchens

Cut off head and tail and remove backbone of fish and break in small pieces and cook 20 minutes in a cup of eold water that has been brought slowly to a boil. Cut salt pork in small cubes and try out, add onion and fry 5 minutes. Strain fat into stewpan. Parboil potatoes 5 minutes in boiling water to cover. Then add potatoes and water they have cooked in to fat, add a bit more boiling water, perhaps 3-4 of a cup, then add liquor drained from bones, add fish, cover and simmer 10 minutes, covered. Then add milk and seasonings, including butter and crack- ers which have been soaking in enough cold milk to cover. —Miss Farmer. This is a substantial and appetizing meal in itself. —Mrs. H. A. White. MEATS Man is a carniverous production, And must have meats, at least one meal a day; He cannot live like woodcocks, upon suction, But like the shark and tiger must have prey; Although his anatomical construction Bears vegetables, in a grumbling way, Your laboring people think beyond all question, Beef, veal and mutton better for digestion. —Byron. ROAST TURKEY Hang up a few hours before roasting, but if not convenient to do so, rub dry and grease all over thoroughly. Place turkey fat on the side uppermost in pan, place on a cloth large enough to cover turkey completely and fasten cloth. Place in roaster, add a little water, lay a piece of brown paper over to prevent browning too soon (if paper gets too brown change it). This method prevents having to baste the turkey. Start with moderate heat. In three or four hours it will be deliciously juicy and tender. —Mrs. J. J| Haworth. BRUNSWICK STEW 1 hen 1 tsp. tobasco sauce 2 pounds veal 1 tbs. Worcestershire sauce 4 hard-boiled eggs 2 ths. salt Sweetbreads from one hog 2 tsp. white pepper 1 can English peas 1 can corn 1 large onion 1 can mushrooms 2 cans tomatoes 1 cup butterbeans 1 bottle tomato catsup 1 cup cut okra 2 pounds butter Put chicken and other meats on to boil in three (3) pints of water, cook until meat will be very tender. Remove bones, pull to pieces and return to the liquid. Add tomatoes, okra, onions and seasonings. Cook slowly and thoroughly, stir often. Fifteen (15) minutes before serving add English peas, mushrooms, butter and diced hard-boiled eggs. One cup of diced olives is liked by many, these to be added the last minute. For a large ’cue use six (6) times this recipe. This is a famous Macon recipe and I do not believe a better one can be found anywhere. A Macon Lady, Macon, Ga. RABBIT STEW Divide two rabbits in quarters, let soak over night in salt water, flour them and fry in butter; then put them in a stew-pan with a pint of water and some butter, season with pepper, salt and a little sage. Cover close, and let stew until tender; then take the rabbit out in a deep dish, thicken the gravy with flour, and pour over the rabbit. Mrs. W. L. Horney. CHICKEN A LA KING 3 tbs. chicken fat 1 tsp. salt 2 tbs. flour 4 tbs. butter 1 cup chicken stock 2 cups chicken (diced) 1 cup milk 1 cup mushrooms (saute’) 1% cup cream % cup pimento 2 egg yolks Melt fat, add flour, pour gradually the stock, milk and cream. Bring to the boiling point. Add salt, pepper, butter, chicken and pimento and mushrooms. Bring again to boiling point and add yolks of egg. —Mrs. H. I. Coffield. FRIED CHICKEN 1 chicken, young about 2 te tsp. pepper Ibs. wt. or less Flour to dredge chicken 2° tsp.csalt 4 to 6 tbs. lard or snowdrift