FoodNet

The Southern cook book of fine old recipes

1935

Page 37 · 9 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.
ll/2 teaspoons curry powder✪ Curried Rice Mix all the ingredients. Put in a well greased casserole and bake in a slow oven until the onions and peppers are well cooked. Wild Rice and Mushrooms 1 cup wild rice 3 cups boiling water 1 pound fresh mushrooms 2 tablespoons butter 2 tablespoons flour 1 cup milk salt to taste✪ Wild Rice and Mushrooms Cover the rice with boiling water and let boil fast for 15 minutes, or until water is well absorbed; then let steam until it is dry and fluffy. Peel the mushrooms, saute in the butter until well browned. Remove mush- rooms from the skillet and add the flour to the butter, rubbing to a smooth paste. Then add the milk and cook until thick. Add the mushrooms to this and heat. Pour mush- rooms over rice and serve. Rice and Pineapple 1 large sized can sliced pineapple 4 cups cooked rice 1 cup brown sugar✪ Rice and Pineapple Put % inch layer of cooked rice in the bottom of a casserole, then dot with butter and place the pineapple over the top. Sprin- kle with some of the brown sugar. Repeat this until all the rice is used, having the top layer of pineapple. Pour the juice from the can over this and bake in a moderate oven (350° F.) for 30 minutes. Rice Flour Waffles 1 cup cooked cold hominy 2 eggs 1 cup rice flour % cup wheat flour J/4 teaspoon salt 1 cup milk % cup water 2 tablespoons melted butter✪ Rice Flour Waffles Beat the cold hominy into the egg until it is smooth. Mix and sift the dry ingredients, then add the milk and water and mix to a batter. Then add the egg and hominy mix- ture and last the melted butter. Bake in a hot waffle iron a little longer than is usual for plain waffles. Serve piping hot with lots of butter. Two little niggers lyin* in bed, One of 'em sick an' de odder mos' dead. Call for de doctor, an' de doctor said, "Feed dem darkies on short'nin* bread." THE SOUTHERN COOK BOOK 35 Hashed Browned Potatoes 1 pound salt pork % cup fat 2 cups cold boiled potatoes % teaspoon pepper salt (if necessary)✪ Hashed Browned Potatoes Fry fat out of salt pork; cut in cubes and remove scraps. (There should be % cup of fat.) Mix the boiled potatoes thoroughly with the fat; add pepper and salt; fry three min- utes, stirring constantly. Let stand, to brown underneath, and fry as you would an omelet. Candied Yams Parboil sweet potatoes or yams, and pare and cut in halves, lengthwise in a casserole, sprinkling each layer as it is set in place, with salt, paprika, brown sugar. Dot with bits of butter and add a few dashes of cinna- mon. Pour in about half a cupful of boiling water✪ Candied Yams, cover and bake until tender. When about half baked, lift the potatoes on the bot- tom of the dish placing them on the top of the dish. Add more water if necessary. Stuffed Sweet Potatoes 6 sweet potatoes 2 tablespoons butter table cream to moisten % teaspoon salt✪ Stuffed Sweet Potatoes Bake the potatoes, scoop out the centers and add the salt, butter and cream to soften. Refill the skins and bake in a hot oven for about five minutes. Piedmont Potato Croquettes 2 cups hot riced potatoes 2 tablespoons butter 1 whole egg 3 egg yolks 1 cup sifted flour % cup finely-chopped blanched almonds % teaspoon salt 1 pinch paprika✪ Piedmont Potato Croquettes