Name: Jane Hamilton's recipes
Author: Charlotte Mason Poindexter

^^^^^^ y NYPL RESEARCH LIBRARIES ./ Hill II I I1 ™ 3 3433 07736334 3 IL JANE HAMILTON'S RECIPES JANE HAMILTON'S R E C I Delicacies fro-m the Old Do-minion PRESERVED & COMPILED BY HER GREAT-NIECE CHARLOTTE MASON POINDEXTER WIFE OF LIEUT. F. L. POINDEXTER, U. S. A. ., • • • • - - * i • . : CHICAGO • A. C. McCLURG & CO. 1909 \ t -' '. i THE RK PUBLIC LIBRARY 456813 ASTOR, LENOX AND TILDEN FOUNDATIONS. R 1909 L Copyright A. C. McClurg & Co. 1909 Published May, 1909 The University Press, Cambridge, U.S.A. NOTE JANE HAMILTON, who was married to John Marye, of Fredericksburg, Virginia, was the youngest child of George Hamilton of "Forest Hill," the Hamilton home near Fredericksburg, which was burned during the Civil War. As far as is known the recipes contained in this little book have, up to the present time, never been in print. They were originally collected and for many years used by Jane Hamilton's mother, at "Forest Hill," and the faded leaves upon which they were pre- served— written out in script half a century ago — have been in the possession of Mrs. Poindexter since the death of her mother, Susan Gibbon Thornton Mason, who was Jane Hamilton's niece. These recipes, while not covering the vari- ety of so-called "good things to eat" included O) NOTE in most modern cook-books, stood in very good stead of the " modern " cook-book during the period when, as is well known, "Virginia hospitality' meant very good things to eat. They have been tried by rep- resentative housewives of several genera- tions and the thoroughness of the test has necessarily limited the number now handed down ; but by those who have used them, they have been found sufficient and in every way satisfactory. They have already at- tracted attention in army circles, where they are known and where superior cooking is also appreciated. A good deal of butter and cream is called for, and a good many eggs, but this is doubtless a part of the secret why Virginia cooking is so noted. oo CONTENTS SOUPS Asparagus . . . Beef Black Catfish Chowder Dried Pea .... Green Pea .... Mock Turtle . . . Mutton a la Squirrel Okra Okra Gumbo . . . Oyster Oyster Gumbo . . Salsify Tomato Turkey and Chicken Vegetable .... Vermicelli . FISH Herring, how to put up Oyster Pie .... Oysters, fried .... Oysters, scalloped . . Oysters, stewed . . . Sturgeon Page 13 13 14 15 16 17 17 18 19 20 20 21 22 23 23 25 25 29 30 31 31 32 32 MEATS Baked Veal, Lamb, Mutton, Chicken Black Stew .... Brains Chicken, Friar's . . . Chicken, fricasseed . . Chicken, fried . . . Corned Beef .... Fowls, boiled with rice French Beefsteak . . Ham, boiled and baked Lamb, boiled .... Pork a. la mode . . . Roasted Mutton, Beef, Lamb, Turkey . . Spiced Round of Beef Tripe Turkey, boiled . . . Veal's Head .... VEGETABLES Page Beets .... Cabbage Pudding Corn Fritters . . Corn Pudding 37 39 40 \ 40 41 42 43 44 45 45 47 47 48 50 51 52 53 57 57 58 59 CONTENTS Page Cucumbers, stewed . 59 Cymblings 60 Egg-plant 60

AI-modernized reading of the original text

^^^^^^ y NYPL RESEARCH LIBRARIES ./ Hill II I I1 ™ 3 3433 07736334 3 JANE HAMILTON'S R E C I Delicacies from the Old Dominion PRESERVED & COMPILED BY HER GREAT-NIECE CHARLOTTE MASON POINDEXTER WIFE OF LIEUT. F. L. POINDEXTER, U. S. A. ., • • • • - - * • . : CHICAGO • A. C. McCLURG & CO. \ t -' '. THE RK PUBLIC LIBRARY 456813 ASTOR, LENOX AND TILDEN FOUNDATIONS. R 1909 L Copyright A. C. McClurg & Co. Published May, 1909 The University Press, Cambridge, U.S.A. NOTE JANE HAMILTON, who was married to John Marye, of Fredericksburg, Virginia, was the youngest child of George Hamilton of "Forest Hill," the Hamilton home near Fredericksburg, which was burned during the Civil War. As far as is known the RECIPESes contained in this little book have, up to the present time, never been in print. They were originally collected and for many years used by Jane Hamilton's mother, at "Forest Hill," and the faded leaves upon which they were preserved— written out in script half a century ago — have been in the possession of Mrs. Poindexter since the death of her mother, Susan Gibbon Thornton Mason, who was Jane Hamilton's niece. These recipes, while not covering the variety of so-called "good things to eat" included O) NOTE in most modern cook-books, stood in very good stead of the " modern " cook-book during the period when, as is well known, "Virginia hospitality' meant very good things to eat. They have been tried by representative housewives of several generations and the thoroughness of the test has necessarily limited the number now handed down ; but by those who have used them, they have been found sufficient and in every way satisfactory. They have already attracted attention in army circles, where they are known and where superior cooking is also appreciated. A good deal of butter and cream is called for, and a good many eggs, but this is doubtless a part of the secret why Virginia cooking is so noted. oo SOUPS Asparagus . . . Beef Black Catfish Chowder Dried Pea .... Green Pea .... Mock Turtle . . . Mutton a la Squirrel Okra Okra Gumbo . . . Oyster Oyster Gumbo . . Salsify Tomato Turkey and Chicken Vegetable .... Vermicelli . FISH Herring, how to put up Oyster Pie .... Oysters, fried .... Oysters, scalloped . . Oysters, stewed . . . Sturgeon Page MEATS Baked Veal, Lamb, Mutton, Chicken Black Stew .... Brains Chicken, Friar's . . . Chicken, fricasseed . . Chicken, fried . . . Corned Beef .... Fowls, boiled with rice French Beefsteak . . Ham, boiled and baked Lamb, boiled .... Pork a. la mode . . . Roasted Mutton, Beef, Lamb, Turkey . . Spiced Round of Beef Tripe Turkey, boiled . . . Veal's Head .... VEGETABLES Page Beets .... Cabbage Pudding Corn Fritters . . Corn Pudding 40 \ Page Cucumbers, stewed . 59 Cymblings 60 Egg-plant 60