The Southern cook book of fine old recipes

Cut oranges in half, scoop out juice and pulp. Boil rind until tender in enough cold water to cover; drain, cool, remove all the white part. Cut yellow into strips, add juice, pulp, sugar and water. Boil slowly 2 hours or until thick. Place into jelly glasses.. PAPAYA REGIMES Select the melon at a mature unripe stage. Boil or steam and add a little, lime juice. This makes a delicious French sauce. The unripe fruit may be used like any other melon in pickles or preserves. It copes nicely with other fruits for marmalades and jellies. -It is very good for sherbet. As a breakfast food it needs no additions. As a dessert it is perfect. • Papaya Cocktail Place balls of papaya in cocktail glasses. Add a French dressing made of lime juice, a" little sugar and salt. Garnish with a sprig of mint. Papaya Canape Toasted rounds of bread, buttered and sprinkled with cinnamon and sugar, may be topped with a round of papaya sprinkled with lemon juice or toasted rounds with papaya crossed with pimento strips (red). Baked Papaya (1) Cut mature but unripe papaya in halves lengthwise. AoM a little sugar and orange, lime or lemon juice; or a little cinnamon in place of the juice. Bake 20 minutes and serve immediately on taking from the oven. (2) 4 cups ripened papaya pulp 1 cup shredded cocoanut 1 orange, pulp, juice and grated rind 1 cup sugar 4 eggs 4 cups milk • Make a custard of the egg, milk, sugar and orange. Place papaya and cocoanut in a baking dish. Pour over the custard and bake in a moderate oven. Jelly Meringue . 1 glass firm jelly 2 egg whites pinch of salt Beat 2 egg whites until quite stiff and able to stand by themselves, then add 1 glass of firm jelly, pinch of salt, and beat thoroughly. Use in place of whipped cream. Me and my wife had a fallin' out. Listen and I'll tell you what it's all about. It ain't no lie, it's a natural born fact, She wanted me to work on the railroad track. Creole Stuffed Peppers 4 ears of corn 6 green peppers 4 tomatoes 1 small onion 1 tablespoon butter 6 green olives salt and pepper to taste Cut off tops and remove centers from peppers. Put in hot water and cook slowly for one half hour. Brown the onion in the butter, add the tomatoes and corn cut from the cob and let cook about 15 minutes. Just before removing from the fire add the chopped olives and salt. Stuff the peppers, cover with bread crumbs, dot with butter, bake in oven until the crumbs are well browned. Artichokes Trim the outer leaves from the artichoke and boil the artichoke in salt water for three quarters of an hour. Serve with hollandaise sauce or with melted butter. Okra and Tomatoes Take an equal quantity of young sliced okra and skinned tomatoes. Put them together in a pan, without water, adding a lump of butter a finely chopped onion, some salt and pepper. Stew over a slow fire for one hour. Old-Fashioned String Beans * and Bacon 1 can string beans and liquid, or an equal amount of fresh beans 2 medium potatoes (cut into Vz inch dice) % pound bacon (cut into % inch dice and well browned) « ^4 teaspoon salt 1 cup water pepper 1 small onion (left whole) Put all ingredients into kettle and boil until the potatoes are soft (about 15 minutes). Home-Baked Beans