pEOPLE think of the Southland as the place where the sun shines brighter, the breezes are
•*• gentler, the birds sing sweeter and the flowers are fairer. We, who have edited this cook
book, which we hope you will find helpful, think of the Southland as the hearthstone of superb
cooking. To attempt a Southern Cook Book in one small pamphlet was an ambitious under-
taking. There were many fine recipes that should have been included but lack of space would
not permit. It became the editors' problem to select as many, as varied and as useful a collection
of recipes as it was possible to include in these few pages. Many fine dishes had to be omitted
to make way for better ones.
The natural, geographic and climatic advantages of the different sections of the sunny South
have played an important part in Dixie cookery. The fertile fields, plentiful fruit trees and
waterways have each contributed bountifully. Every part of the Southland is individual and
distinctive in its cookery. The "Creole Dish" of New Orleans has nothing to do with racial
origin but rather indicates the use of red and green peppers, onions and garlic. Oranges, grape-
fruit and avocados play an important part in Florida cookery. Maryland is famous for its fried
chicken and its delicious sea food recipes. One thinks of Virginia, its hot breads and its sugar-
cured hams. Kentucky is known for its corn "likker" and its flannel cakes. Only one thing is
universally true: Every corner of the South is famous for its fine cookery.
As you glance through this book you will find many delicious dishes . . . many excellent
combinations. You will find here the carefully-guarded secrets of real Southern cooking,
palatable and tempting to the eye. You will find accurate, tried and tested recipes . . . each
one a gastronomical delight.
The very name "Southern Cookery" seems to conjure up the vision of the old mammy, head
tied with a red bandanna, a jovial, stoutish, wholesome personage ... a wizard in the art of
creating savory, appetizing dishes from plain everyday ingredients. But it should be remem-
bered that not all the good cooks of the Southland were colored mammies ... or folks who
lived on plantations. Southern city folks are also famous for their hospitality, their flare for
entertaining and the magnificence of their palate-tickling culinary efforts. Most of the recipes
in this book were gathered from this latter source, though they undoubtedly in many cases owe
their origin to the colored mammies who rarely bothered to write down their recipes . . . for
they were good cooks who most often could neither read nor write . . . didn't have to ... you
just put 'em in front of a stove with the fixin's and they created somethin' grand . . . even if
they couldn't always 'splain you jus' how.
All your life you have heard of the traditionally famous dishes of the South-
land. No names appear so frequently on hotel menus as Dixie names. No cook-
ing seems more famous or synonymous with quality and deliciousness than
Southern cooking. You will find here, published for the first time in book form,
we believe, the truly amazing recipe for "Kentucky Burgoo", and the
celebrated recipe for "Pot Likker", which is a familiar dish in almost ,-v
every part of the South, particularly in the homes of the poor white
and the negro. We believe this book to contain a remarkable cross- iST ✪ Kentucky Burgoo
Page 3 · 2 recipe records on this page
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
pEOPLE think of the Southland as the place where the sun shines brighter, the breezes are •*• gentler, the birds sing sweeter and the flowers are fairer. We, who have edited this cook book, which we hope you will find helpful, think of the Southland as the hearthstone of superb cooking. To attempt a Southern Cook Book in one small pamphlet was an ambitious undertaking. There were many fine recipes that should have been included but lack of space would not permit. It became the editors' problem to select as many, as varied and as useful a collection of recipes as it was possible to include in these few pages. Many fine dishes had to be omitted to make way for better ones.
The natural, geographic and climatic advantages of the different sections of the sunny South have played an important part in Dixie cookery. The fertile fields, plentiful fruit trees and waterways have each contributed bountifully. Every part of the Southland is individual and distinctive in its cookery. The "Creole Dish" of New Orleans has nothing to do with racial origin but rather indicates the use of red and green peppers, onions and garlic. Oranges, grapefruit and avocados play an important part in Florida cookery. Maryland is famous for its fried chicken and its delicious sea food recipes. One thinks of Virginia, its hot breads and its sugarcured hams. Kentucky is known for its corn "likker" and its flannel cakes. Only one thing is universally true: Every corner of the South is famous for its fine cookery.
As you glance through this book you will find many delicious dishes . . . many excellent combinations. You will find here the carefully-guarded secrets of real Southern cooking, palatable and tempting to the eye. You will find accurate, tried and tested recipes . . . each one a gastronomical delight.
The very name "Southern Cookery" seems to conjure up the vision of the old mammy, head tied with a red bandanna, a jovial, stoutish, wholesome personage ... a wizard in the art of creating savory, appetizing dishes from plain everyday ingredients. But it should be remembered that not all the good cooks of the Southland were colored mammies ... or folks who lived on plantations. Southern city folks are also famous for their hospitality, their flare for entertaining and the magnificence of their palate-tickling culinary efforts. Most of the recipes in this book were gathered from this latter source, though they undoubtedly in many cases owe their origin to the colored mammies who rarely bothered to write down their recipes . . . for they were good cooks who most often could neither read nor write . . . didn't have to ... you just put 'em in front of a stove with the fixin's and they created somethin' grand . . . even if they couldn't always 'splain you jus' how.
All your life you have heard of the traditionally famous dishes of the Southland. No names appear so frequently on hotel menus as Dixie names. No cooking seems more famous or synonymous with quality and deliciousness than Southern cooking. You will find here, published for the first time in book form, we believe, the truly amazing recipe for "Kentucky Burgoo", and the
celebrated recipe for "Pot Likker", which is a familiar dish in almost ,-v
every part of the South, particularly in the homes of the poor white
and the negro. We believe this book to contain a remarkable cross- iST
Records on this page
Kentucky BurgooPot Likker