The Southern cook book of fine old recipes

Wash and clean beans and soak over night. In the morning, sort carefully and add to the water with the salt pork, the lean beef, the carrot, onion and seasonings. Cover and cook slowly for 3 hours, or until beans have become very soft. Rub through a sieve, place in a tureen; add the sliced eggs, the lemon and the glass of sherry. Southern Gumbo 2 tablespoons butter, melted 1 onion, chopped 2 cups tomatoes 2 cups okra, cut fine 1 cup chopped green peppers 2 cups hot water % teaspoon celery seed salt and pepper Fry the onions in the melted butter until brown; add the vegetables, hot water and seasonings. Cook slowly until quite thick. Maryland Cream of Crab Soup 1 tablespoon flour 2 tablespoons butter 2 quarts milk 1 pint crab meat V'2 onion sliced Va pint heavy cream chopped parsley, celery, salt, pepper Melt butter in top of double boiler, add flour and blend. Gradually add the milk and onion, parsley and celery, and season to taste. Cook slowly until the soup thickens a little, then add the crab meat. Serve in individual dishes with a spoonful of whipped cream on top. Crab Soup, Baltimore 2 tablespoons butter 1 onion, finely chopped 1 tablespoon flour 2 cups warm water 1 cup crab meat !/4 cup chopped celery chopped parsley salt and pepper dash Tabasco sauce 3 cups scalded milk Melt the butter, add the onion and brown. Blend in the flour and slowly add the warm water; allow to cook until slightly thickened. Add the crab meat, celery, parsley and seasonings. Allow to simmer for 30 minutes. Just before serving, add the scalded milk. Oyster Soup 1 quart oysters 1 quart rich milk 2 tablespoons butter 1 tablespoon finely-chopped parsley dash onion salt or 1 teaspoon onion juice salt and pepper to taste Strain the oysters, put oyster broth in a saucepan. Into a double boiler pour the milk. Heat the oyster broth but do not boil. When both are hot add the broth to the milk, stir. Add the butter and seasoning, then gradually one by one put the oysters in and heat until hot but never let it boil. When the oysters puff and the edges crinkle, serve at once. Shrimp Gumbo 2 quarts fresh shrimp 3 onions % cup vinegar salt 2 quarts water 1 tablespoon butter, melted 1 tablespoon flour 4 cups okra, cut fine 1 cup cooked rice 6 large tomatoes, skinned 2 bay leaves pinch sugar and pepper Wash and clean the shrimp. Boil the shrimp with 2 of the onions, the vinegar and salt in the water about 20 minutes. Drain off the stock and save. Shell the shrimp. Chop the remaining onion and brown in the melted butter. Stir in the flour and slowly add the strained broth, stirring constantly. Add the okra and rice, tomatoes, seasonings and shelled shrimp. Let simmer a short time before serving in order to cook okra and tomatoes. Oyster Bisque 1 quart oysters 1 quart milk 1 tablespoon flour 1 tablespoon butter % cup chopped celery 1 green pepper Worcestershire sauce salt and pepper Put oysters through a meat grinder, make a cream soup with milk, thickened with flour and seasoned with butter, salt, pepper, chopped celery and green pepper. Add the oysters and keep the soup hot but do not allow it to boil as it may curdle. Add Worcestershire sauce just before serving. Chicken Oyster Gumbo 1 small chicken 1 pound of beef cut up for stewing 1 cup diced okra