Natchez recipes

Six eggs, one pound butter, one-half pound raisins, one-half pound chopped pecans and almonds, one pound currants, one-half pound chopped citron, one pound sugar, sifted, and one and one-half pound rolled cracker crumbs, one and one-half teaspoon each allspice, ginger, cinnamon and nutmeg. One small glass whiskey. Add sugar to well creamed butter, cream this mixture until light and fluffy, add well beaten egg yolks, gradually add finely rolled cracker crumbs to which have been added all sifted spices. As mixture stiffens add part of stiffly beaten egg whites until all cracker crumbs are well mixed. Flour lightly all nuts, raisins, etc., and mix in large bowl. Gradually add to basic mixture, using enough whiskey to keep mixture from being too stiff to handle. Grease molds and lightly flour. Place filled molds in boiling water and let boil for 4 hours, taking care water does not get in molds. SAUCE: One egg well beaten, one cup sugar, one cup butter. Let mixture dissolve and thicken in double boiler. Just before serving flavor with good whiskey or brandy. Mrs. William Kendall, Monteigne MARSHMALLOW DESSERT One pint cream, one pound marshmallows, one large can sliced pineapple, one cup chopped pecans. Whip cream, quarter marshmallows. Put in cream. Shred pineapple with fingers and add with the nuts, to the mixture. Mix well and chill in refrigerator. Serve in sherbet glasses with cherry. MACAROON BISQUE One cup heavy cream, powdered sugar, one-half teaspoon vanilla. Six crumbled macaroons. Cherries and macaroons for garnishing. Whip the cream stiff and flavor it by folding the sugar, vanilla and broken macaroons m lightly. Pile into sherbet glasses and decorate with macaroons and a cherry. WINE JELLY Three cups sugar, one pint of wine (pale Sherry or white wine), one cup cold water, one package Knox gelatine, juice of two lemons and grated peel of one lemon, one quart boiling water, one pinch of cinnamon ( optional ) . Soak gelatine in cold water one hour, add to sugar, lemon, and cinnamon if used. Pour over all a quart of boiling water and stir until gelatine is thoroughly dissolved. Put in the wine, strain all ingredients through a double flannel bag without squeezing. Wet molds with cold water and set the jelly in mold to cool and harden. The juice of two oranges and the grated peel of one orange can be used if part of the water is left out. Mrs. Gerard Brandon, Sr. SHERBET One quart sweet milk, one cup sugar, two lemons or oranges (juice and rind), two egg whites. Put milk, sugar and the juice of both lemons and rind of one lemon in freezing tray and leave until it congeals. Then whip egg whites, not very stiff, and add to eongealed mixture— return to tray and freeze hard. Mrs. W. A. Whittin^on -SHELL FISH- BAKED DEVILED OYSTERS SUPREME One-half cup finely cut celery, one-fourth cup diced green pepper, two tablespoons minced onion, two tablespoons mineed parsley, two tablespoons salad oil, one cup cracker crumbs, one quart oysters, one teaspoon salt, onehalf teaspoon pepper, two tablespoons Woreestershire sauce, two tablespoons catsup, four dashes tabasco, juice of half lemon, toasted bread erumbs, butter.