Natchez recipes

Blend slowly, beating constantly, six tablespoons of olive oil, one cup salad oil, four tablespoons vinegar, juice three large lemons, one and one-half teaspoons salt, one tablespoon paprika, cayenne pepper to taste, one tablespoon sugar, four tablespoons catsup, four tablespoons Worcestershire sauce, one 8- oz. jar Papoose Creole Mustard, two tablespoons horseradish (optional). Start with small amount of oil, gradually adding other ingredients until perfectly blended into smooth mixture. Add one cup finely chopped celery, one bunch of fine chopped shallots or two medium sized onions, and two tablespoons chopped parsley. Also add peeled boiled shrimp. Marinate for at least four hours. This will keep overnight. Serve on shredded hearts of lettuce. Audrey C. Cook SPICED PEACH SALAD Drain juice from one jar of spiced peaches, add juice of a lemon, pinch salt, and enough water to make one pint. Pour one-fourth cup of this liquid over one tablespoon of unflavored gelatin, and allow to soak five minutes. Heat remainder to boiling point, pour over soaked gelatin, and stir until thoroughly dissolved. When cool, put in refrigerator to chill. Cut peaches in half, take out seeds, and fill with Philadelphia Cream Cheese, softened and thoroughly blended with a little cream and mayonnaise, and put back together. Arrange in oblong dish and pour gelatin mixture over them when it begins to thicken. Unmold and slice so that each individual serving has a peach. Serve on crisp lettuce with mayonnaise, garnish with walnut halves (optional). Audrey C Cook -SOUPS- LIVER DUMPLING SOUP Make a good rich soup stock as for any other soup. Then take about a pound of beef or calf liver and grind. Into this put two eggs, salt and pepper, about one-half teaspoon of each. Cut two large onions very fine and cook in two tablespoons of butter or margarine a few minutes. Add to liver. Cook this in soup stock for a little while, then prepare a good rich dumpling and just before serving soup (30 or 40 minutes) drop dumplings into soup and cook until ready to serve. A little nutmeg can be added to this if desired Mrs. Fred Hartner CHICKEN GUMBO One small hen, two pounds okra, five medium onions, one pound lake shrimp, small stalk celery, one No. 2 can tomatoes, two ears com. Boil hen in gallon water with celery and two onions, cut okra fine, sift small amount of flour over okra. Brown chopped onions in bacon grease. When slightly brown add okra. Cook over slow fire until okra and onions are thoroughly done. Add mashed tomatoes. Strain liquor from hen Add okra, tomatoes and onion mix. Cook one hour on slow flame. Add cooked shrimp and cut com from cob 20 minutes before taking off stove. Add one tablespoon cooked rice to each serving. Chicken can be chopped and used in gumbo or for other purposes. Serves about six. Mrs. Bulfour Miller, Hope Farm OKRA GUMBO Small bowl sliced okra, one-half pint butter beans, three ears com, one can tomatoes, one onion. In iron skillet fry okra, tomatoes, onion in heaping kitchen spoon of lard until thick. Add this to a pot full of beef bone stock Add corn and butterbeans, little red and black pepper, salt to taste. Cook several hours until thick and serve over rice. Cornelia R. Peale SOUPS- TURTLE SOUP