Natchez recipes

Scald terrapin as you would a chicken, after having taken out the gall. Scrape the outer skin off. Cut up and wash it. Have a nice piece of soup meat. Boil it until about 3 hours before dinner. Boil with the meat the shell of the terrapin; then strain all the meat out of the pot and throw in the terrapin and let it boil steadily over a slow fire until half an hour before dinner. Then season with two onions, a handful of parsley and thyme. Chop up very fine and add a half teaspoon of ground allspice, four round spices, a little ground mace and pepper and salt. Just before dishing up, cut in the soup half a lemon and throw in a little wine, either claret or madeira. Mrs. Melchoir Belzhoover, Green Leaves SHRIMP GUMBO Six tablespoons shortening, two tablespoons flour, one and one-half pounds shrimp, one teaspoon chopped parsley, one bunch green onions, one teaspoon green thyme, four teaspoons salt, one-half teaspoon red pepper or two birdseye pepper. Brown flour in shortening, add chopped green onions and tops, parsley, thyme and then stir and add clean raw shrimp, salt and pepper. Cook 5 minutes or until shrimp are pink. Add two quarts hot water and simmer one hour. Serve with croutons and boiled rice. -VEGETABLES- STEAMED RICE One cup long grain rice, one cup water, one-half teaspoon salt, one-fourth teaspoon vinegar Wash rice well by rubbing between hands. Wash through several waters. Put rice, salt and vinegar in a small club aluminum pot with close fitting lid. Let boil about 2 minutes, then lower fire as low as possible and steam for about 20 minutes. Mrs. Lucien Gaudef CORN FRITTERS One and one-third cup flour, one teaspoon salt, one and one-half teaspoon baking powder, two-thirds cup milk, one beaten egg, two cups cut corn. Sift flour, salt and baking powder together. Combine milk and egg. Beat thoroughly. Add to dry ingredients. Mix until flour is moistened. Stir in corn. Drop batter from tablespoon into hot fat 365 degrees, until brown. Makes about one and one-half dozen. POTATO SOUFFLE Three cups hot creamed potatoes. Beat in two egg yolks, two tablespoons butter. Add enough cream to make mixture creamy. Season with salt and pepper, grated onion, if desired (about three teaspoons), put in baking dish and cover with meringue to which add one-half cup grated cheese. Sprinkle with paprika and dot with butter. Bake 12 to 15 minutes at 350 degrees. -VEGETABLES- BAKED EGGPLANT One eggplant, one cup shrimp cut in pieces, one teaspoon salt, one teaspoon black pepper, one pinch red pepper, three tablespoons tomatoes (fresh or canned) or one cup tomato soup, one cup bread crumbs, three tablespoons melted butter. Cut large eggplant in half, cook in boiling water until tender, not soft. Remove center (leave only the shell) and chop. Add shrimp, salt pepper, butter, tomatoes and one-half cup bread crumbs. Add one egg, well beaten. Fill shell, cover with one-half cup bread crumbs and dot with butter. Place in greased pan and bake in moderate oven, 375 degrees, until top is browned. Garnish with pimiento strips and parsley. POTATOES AU GRATIN