The Southern cook book of fine old recipes

Mix the flour, sugar, and salt. Add milk slowly and then gradually add the eggs. Apple, Peach, Apricot, or Pear Fritters Cut fruit in pieces, dip in the fruit fritter batter above and fry in deep hot (375° F.) fat or butter about 3 to 5 minutes or until a golden brown. Then remove with skimmer, and place on crumpled soft paper to drain. Sprinkle with powdered sugar and serve with a lemon or other fruit juice sauce. Orange Fritters Peel oranges and separate sections. Remove the seeds; dip in batter and fry; serve as above. Lemon Sauce for Fritters l/2 cup sugar 3 teaspoons cornstarch 1 cup boiling water V<z lemon 1 tablespoon butter Mix sugar and cornstarch in pan, stir in the boiling water; add butter, lemon juice, and grated lemon rind. Boil and stir until the mixture is transparent. Serve on fruit fritters. This sauce may also be used on puddings. "Watermelon red, peaches sweet, "Trout line callin fom de river's feet. "Mockin bird singin 'e song so neat, I's livin' easy! I's livin high!" Corn Bread Fritters 1 cup corn meal 1 cup flour 2 teaspoons baking powder % teaspoon salt 1 egg milk to make a stiff batter Mix the meal, flour, salt and baking powder. Beat in the egg and add milk to make a stiff batter. Drop from a spoon into deep boiling fat and fry until golden brown. Drain on brown paper before serving. These fritters are delicious with soup. Fresh Lima Beans 1 quart lima beans 1 tablespoon butter % teaspoon salt 2 tablespoons milk 2 tablespoons cream Wash and pick over the beans. Cover with boiling water, adding salt and butter. Let simmer eighteen minutes; raise the heat and boil quickly until water has evaporated. Add the cream and milk and bring to a boil. Serve hot. Curds and Cream (A Louisiana E very-Meal Dish) Set sour or raw milk in a crock or bowl until it becomes clabber. Pour slowly into a curd press until press is full. Place press in pan and let drain over night. Turn onto a flat dish, grate nutmeg freely over the top and serve with heavy sweet cream, more grated nutmeg and sugar. Honey may be used in place of sugar. A colander lined with a double thickness of cheesecloth may be used in place of the curd press. Creamed Green Peas Cook two cups of shelled green peas quickly in boiling water until tender. Add one teaspoon salt, level, drain off water and add one-half cup of cream. Slowly bring to a boil and serve. Stuffed Squash (^rain six scalloped squash. Boil in cold water until tender but not too soft. Drain and scoop out about half the insides, leaving enough pulp to keep shape of squash; drain as much liquid as possible from the scoopedout portion. Press through a sieve and add one tablespoon butter, one tablespoon heavy cream, salt and pepper and let simmer four minutes. Fill shells with mixture and place in baking pan. Sprinkle with sifted bread crumbs, chopped parsley Snd melted butter. Pour half a cup of warm water in bottom of pan and bake in hot oven (400° F.} until squash are well browned on top. Lift out with a spatula and serve at once. Eggs New Orleans 2l/2 cups tomatoes 1 small onion, chopped % green pepper, chopped 1 teaspoon sugar % cup bread crumbs % cup celery 4 eggs % cup American cheese, grated salt, pepper and bay leaf