The Southern cook book of fine old recipes

section of fine recipes and we hope you will find it a valuable aid in your culinary efforts. *. . / layed m' head on de railroad track. Thought about m' yaller gal, and took it back. Oh honey, how long? KENTUCKY BURGOO (This recipe makes 1200 gallons) "Kentucky Burgoo" is the celebrated stew which is served in Kentucky on Derby Day, at Political Rallies, Horse Sales and at other outdoor events. This recipe is from a handwritten copy by Mr. J. T. Looney, of Lexington. Mr. Looney is Kentucky's most famous Burgoo-maker and it was for him that Mr. E. R. Bradley named his Kentucky Derby winner "Burgoo King". Mr. Looney uses a sauce of his own in the preparation of this truly-amazing concoction. Mr. Looney is invited to all parts of the country to prepare Burgoo for large gatherings. This is not a dish to be attempted by an amateur though it can be prepared in smaller quantities. It is a very picturesque sight to* see Mr. Looney, aided by many negro assistants, preparing this dish over open fires and huge kettles which are kept simmering all night. 600 pounds lean soup meat (no fat, no bones) 200 pounds fat hens 2000 pounds potatoes, peeled and diced 200 pounds onions 5 bushels of cabbage, chopped 60 ten-pound cans of tomatoes 24 ten-pound cans puree of tomatoes 24 ten-pound cans of carrots 18 ten-pound cans of corn Red pepper and salt to taste Season with Worcestershire, Tabasco, or A#l Sauce Mix the ingredients, a little at a time, and cook outdoors in huge iron kettles over wood fires from 15 to 20 hours. Use squirrels in season . . . one dozen squirrels to each 100 gallons. (See Recipe Page 13.) "Burgoo is literally a soup composed of many vegetables and meats delectably fused together in an enormous caldron, over which, at the exact moment, a rabbit's foot at the end of a yarn string is properly waved by a colored preacher, whose salary has been paid to date. These are the good omens by which the burgoo is fortified." — "Carey's Dictionary of Double Derivations" POT LIKKER (Made famous by the late Senator Huey P. Long) Into 3 quarts of cold water, put a %-pound piece of salt pork and place on fire to boil for 45 minutes. Wash young turnip greens in several waters and clean them well. Put them into the pot along with the pork and let boil for another hour. Drain the water from the greens and meat; chop the greens rather fine and season well with salt and pepper. Place the greens on a hot dish and on top arrange slices of the pork; pour over the greens and meal about iMj cups of the water in which the greens were cooked (pot likker). Cornmeal dodgers are frequently served along with this dish and are arranged around the greens. CORN MEAL DODGER FOR POT LIKKER Vz pint white corn meal Vz teaspoon salt 2 tablespoons melted butter or other shortening cold water Add salt to corn meal and stir in the melted butter. Add sufficient cold water so dough will hold shape. Mould dough into biscuit size pieces and drop into boiling pot likker. Cook in closely covered pot for twenty minutes. Serve garnished with the greens from the "pot likker". Kentucky, oh Kentucky, How I love your classic shades, Where flit the fairy figures Of the star-eyed Southern maids; Where the butterflies are joying 'Mid the blossoms newly born;