The Southern cook book of fine old recipes

1 quart cooked Mexican beans Cover the chicken with water and add the can of tomatoes, salt, 2 buttons of garlic and 2 onions. Cook until the chicken is done, remove the chicken from the broth, bone and cut chicken in small pieces and put meat back in the liquid. Heat and while stirring add the chili powder, if more seasoning is desired add more powder. In a separate pan melt 2 tablespoons butter and gently brown the remaining onion and garlic button. Add this to the original mixture and cook for 1 hour. When nearly done add 1 quart of cooked Mexican beans. Cook about 10 minutes longer, just simmering. Serve in deep bowl with crackers. Pendennis Turtle Soup (The Soup That Made Kentucky Famous) 2 pounds of veal bones 2 carrots 2 onions 2 tablespoons butter 3 tablespoons flour 2 quarts beef stock or water 1 small can tomatoes 1 small can tomato puree salt and pepper whole cloves ½ cup sherry 2 cups boiled fresh turtle meat 1 lemon 2 hard cooked eggs Roast the bones and vegetables with the butter until brown. Add flour and brown again. Add water or beef stock, tomatoes and tomato puree, salt, black pepper to taste, and a few whole cloves. Boil for two hours. Add sherry wine. Strain the soup through cheesecloth. Then add boiled fresh turtle meat cut in small squares, lemon and eggs, also cut in small squares, boil up quickly and serve. The Ballad of Bouillabaisse This Bouillabaisse a noble dish is — A sort of soup, or broth, or stew, Or hotchpotch of all sort of fishes, That Greenwich never could outdo; Green herbs, red peppers, mussels, saffron, Soles, onions, garlic, roach, and dace: All these you eat at Terre's Tavern In that one dish of Bouillabaisse. — THACKERAY Shrimp Sauce (To Be Served with Fish) 1V2 cups chopped cooked shrimps 3 tablespoons lemon juice salt and pepper to taste iVz cups white sauce (see page 24) 2 hard cooked eggs Soak shrimps in lemon juice one-half hour and add them to white sauce; when ready to serve add the finely chopped hard cooked egg and a little minced parsley. Pour this over the fish. Deviled Crabs Norfolk Make a white sauce by mixing one tablespoonful of melted butter and one tablespoonful of flour; add one-half cup of cream or milk and let come to a boil, stirring constantly. Add salt and pepper. Then add one pint of crab meat, two chopped hard cooked eggs, sprig of parsley, dash of Worcestershire sauce and place in the shells. Brush with melted butter and cracker crumbs and bake in slow oven until well browned. Crab Croquettes 2 cups crab meat 1 teaspoon onion juice salt and pepper chopped parsley 1 cup white sauce (see page 24) cracker crumbs 1 egg, beaten Chop the crab meat fine and add the seasonings. When well mixed, add to the white sauce. Mold into croquettes, roll in cracker crumbs, dip in the slightly beaten egg, and then roll in the crumbs again. Fry "in deep hot fat until golden brown. Shrimp Paste Run a quart of boiled and picked shrimp through the meat grinder. Put in a saucepan with salt, pepper, mace and two heaping tablespoons of butter. Heat thoroughly, and place into molds, pressing down very hard with a spoon, pouring melted \ butter over top. Place in refrigerator, and when V \ \ Y .1 cold slice and serve. This makes an excellent hors