The Southern cook book of fine old recipes

2 tablespoons chopped onions 3 tablespoons chopped parsley 3/4 cups chopped celery 6 cups soft bread crumbs 1 pint oysters, chopped salt and pepper to taste Melt the butter and in it cook the onion, parsley and celery. Add the bread crumbs, heat well. Add the chopped oysters and seasoning. Apple Stuffing 1 small onion 6 tablespoons butter 1 cup chopped celery 3 cups stale bread crumbs 4 cups chopped apples 2 tablespoons chopped parsley 4 tablespoons seeded raisins salt and pepper Chop onion and brown in the butter; add celery, bread crumbs, apple and parsley ; season with salt and * pepper and ^ J then add rai- Crow in de corn field, Nigger in de patch; Chicken in de egg-shell, 'Bout ready ter hatch. Chestnut Stuffing 1 egg 1 pound chestnuts ^4 cup chicken fat % cup butter 2 cups chopped celery Vi! cup chopped onions 6 cups bread crumbs parsley, chopped fine salt and pepper Boil the chestnuts for about twenty minutes. Remove the shells and brown skins while the nuts are still hot. Melt the chicken fat and add the butter. Cook the celery and onion in this for a few minutes, add a few sprigs of chopped parsley and the egg, bread crumbs and chestnuts; season to taste with salt and pepper. Stir mixture until it is thoroughly hot. Wipe the chicken or turkey dry inside, sprinkle with salt and fill with hot stuffing. This recipe is sufficient for a ten-pound turkey and should be reduced to about half for a five-pound chicken. Bread Stuffing Soak 1 quart of stale bread in cold water and squeeze dry. Season with the following ingredients: 1 teaspoon salt, % teaspoon black pepper, 1A teaspoon poultry seasoning, 1 teaspoon chopped parsley, Vz teaspoon onion, chopped fine (onions may be omitted if desired). Add 2 tablespoons melted fat and mix thoroughly. Beat 1 egg lightly and add to above mixture. Then add heart, liver and gizzard of fowl or pork or liver sausage chopped fine and partially boiled. South Carolina Scrapple Select three pounds of bony pieces of pork. For each pound of meat use a quart of water and simmer until the meat drops from the bone. Remove the meat from bones carefully being certain to get all the small pieces. Bring the remaining broth to boiling point, adding sufficient water to make two cups. Slowly add two cups of corn meal and cook until the mixture becomes a thick mush, stirring constantly. Chop the meat and put it in the pot; also add salt, pepper and the juice of an onion. Cook for two minutes, stirring constantly. Pour the hot scrapple into a dampened oblong pan. Let stand until cold and firm. Slice and brown in hot skillet. If the scrapple is rich with fat, no more fat is required for frying. Chestnut Souffle 1 pound chestnuts M: cup sugar V>2 cup milk 1 tablespoon butter 3 eggs Boil and shell the chestnuts. Then boil them in sweetened milk and butter until tender. Put chestnuts through a sieve and let cool. Separate the yolks from the whites. Beat each separately. Add chestnut puree and vanilla to the yolks. Fold in whites and pour into a buttered dish. Place in a moderate oven (350° F.) until souffle is a light brown. Jean Lafitte Salad 1 cup cold diced meat