The Southern cook book of fine old recipes

Cut meat to be used into inch cubes; do not throw away bones; add them to meat cubes. Add any dried vegetables which will enhance flavor of stew. Put all materials into large stewing kettle, unless beans and potatoes are being used. If this is the case, cook meats first, and add beans and potatoes about an hour before serving. FiU kettle half full of water and place over fire to come to a boil. Prepare other vegeta- bles for stew. Peel and halve onions, scrape end dice carrots, pare and cube potatoes. When liquid in kettle is boiling, add vegeta- bles. Lower heat and continue to simmer stew until vegetables are tender. Add salt and sea- sonings when stew is almost cooked. There should always be enough water to cover the vegetables. Canned tomatoes will add to the flavor of the broth. In a real burgoo, no thick- ening like meal or rice is used, because the broth is to be strained and served clear. Like- wise sweet vegetables were not used in the real burgoos. (See Page 6.) Creole Goulash 2 cans red kidney beans V-2 pound sliced bacon 1 quart can tomatoes 1 teaspoon baking powder V\ pound cheese salt and pepper Cook the bacon crisply, then lift it from the pan. Add the kidney beans to bacon fat. Then tomatoes to which baking powder has been added. Stir all together. Season to taste with salt and pepper, put in casserole. Cover closely, set in moderate oven and cook slowly for 1 hour. Then remove the cover and sprin- kle with grated cheese, arrange the bacon strips over all and cook for 10 minutes long- er. Serve in the casserole. Corned Beef Hash "Let No Man Ever Sneer at Hash, Again" 2 tablespoons butter 3 cups cubed boiled potatoes % cup cream 3 teaspoons finely-chopped parsley 2 cups cooked corned beef Melt the butter in a double boiler, add the potatoes, mix, then pour in the cream, now add the chopped corned beef and the chopped parsley. Stir well but do not mash the pota- toes. Place in pan or individual moulds, butter the top and bake until well browned. If desired the top may be indented for raw egg per portion which is dusted with paprika, and baked until egg is set. Garnish with a sprig of parsley. Jambalayah (a Creole Dish) I1 2 cups cold chicken, veal or mutton 1 cup boiled rice 2 large stalks celery l/2 green pepper 1 large onion m cups stewed tomatoes salt and pepper buttered crumbs 'Mix together the chicken, rice and to- matoes, and allow them to cook for ten min- utes. Then chop and add the onion, green pepper and celery. Turn the mixture into a baking dish and cover with buttered crumbs. Bake for one hour in a moderate oven (350° F.). Serve very hot. This is an excellent way of utilizing left-over meat or chicken. Aunt Linda's Creole Beef Stew 1 ' 2 pounds lean beef 2 cups tomatoes 1 large onion 1 green pepper 1 cup string beans 3 cars or 1 can corn 2 carrots, sliced flour. Worcestershire sauce and potatoes as indicated