FoodNet

Southern Recipes

1913

Page 1 · 4 recipe records on this page

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Codfish Balls ii Curry of Oysters ii Pickled Oysters ^^ MEATS Barbecued Pig ^ ^3 Brunswick Stew ^4 t CONTENTS PACK Bebp Puddino 14 BEwrrcHED Veal 15. Jambalaya 15 Fricassbd Chicken 16 Veal Birds 16 Mousse db Poulet 17 Sweetbreads and Chicken Moussb . . 18 Fried Chicken iS Chicken Hash 19 Chicken Croquettes 19 Birds in (Chafing Dish) 20 Calves Heart • 21 White Stew (Terrapin) 21 Sweet Breads 22 VEGETABLES Rice Crustades 23 Spanish Tomatoes 23 Candied Sweet Potatoes 24 Boiled Rice 24 Sweet Potato Pone 25 SALADS guspachio 26 Onion Salad 26 Frozen Fruit Salad 27 Jelued Cucumber Salad 27 Dutch Salad 28 CONTENTS PAGft Macaroni 29 Tomato and Cblbry Salad 30 PICKLES Cabbage Picklb . 31 Stuffbd Grebn Peppers 31 Green Tomato Pickles 32 Ripe Tomato Pickles 33 Oil Mangoes 33 Chutney 34 BREADS Corn Meal Muffins •••;•• 35 Baking-Powder Biscuit 35 Sally Lunn 36 Beaten Biscuit 36 Waffles . . • . 37 Plain Wafers 37 Deucious Rice Cakes •••'..• 37 Spoon Bread 3S Quick Rolls 3ft Swiss Rolls 39 Nut Bread 40 CAKES Lady Baltimore Cake and Filling . • 41 Sponge Cake Roll and Filling ... 42 Crullers 42 CONTENTS PAGE Cup Cake • 43 White Fruit Cake 43 Icing with Nuts for Crackers ... 44 Strawberry Shortcake 44 Cookies 44 Chocolate Pie 45 Chocolate Cake 45 Mocha Cake • • • 46 DESSERTS Lemon Sponge 47 Pink Pudding 47 Snow Pudding 48 Pudding 48 Creole Kisses 49 Sultana Roll 49 Cafe Parfatt 50 Bavarian Cream 50 Venetian Pudding 51 Orange Cream 51 Macaroon Pudding 52 Marshmallow Souffle 53 Nutted Cream 53 Maple Mousse 54 Charlotte Russe 54 Macaroon Ice Cream 55 Charlotte Russe Pudding 55 Brown Sugar Trifle 56 CONTENTS MISCELLANEOUS PAGE HOLLANDAISE SaUCE 57 Egg Timbales in Pimento Cases . . .57 Egg-Noo 58 Peach Blow 59 For Afternoon Tea ....... 59 A Nice Cheese Dish 59 Mint Julep 60 Yeast 60 SOUTHERN RECIPES SOUTHERN RECIPES SOUTHERN RECIPES SOUPS GUMBO FILi Let me tell you what file is: A powder made by drying sassafras and bay leaves, then grinding to a powder. One large chicken, or two pounds of bris- ket, one tablespoonful of lard (kitchen spoon), two tablespoonfuls of flour, sifted, one onion chopped fine, also some parsley and thyme chopped fine, two quarts of oyster liquor, heated, two quarts of boiling water, salt and pepper to taste; one can of tomatoes (pint) , one hundred oysters. Cut up chicken as for frying, put lard in kettle, which has become hot. When lard is melted and hot add flour and cook till brown, stirring con- stantly to keep from burning. Then brown the diopped onion In this flour and lard. 2 SOUTHERN RECIPES Now put in your meat, and stir it for twenty minutes. In this roux add water gradually, and when all is added, put in the pint can of tomatoes, also parsley and thyme; set the kettle back on the stove to cook slowly for three hours. A half hour before serving put in your oysters, let them cook only half an hour, then take kettle off the fire, and put two tablespoonfuls of file in, stirring all the time. This thickens gumbo. Pour at once into hot tureen and serve. This should be served with boiled rice. SPINACH SOUP Half a peck of spinach, one quart of stock, one pint of milk, half a pint of cream, two tablespoonfuls of butter and three of flour, one teaspoonful of sugar; salt, and pep- per to taste. Wash spinach, simmer half an hour in covered stewpan, without water, chop fine, pound to a paste; put butter and flour in stewpan, stir until smooth and frothy, then add spinach, sugar, salt and pepper and stir ten minutes; gradually add stock, and when the mixture begins to boil add hot milk SOUPS 3 and creamy boil up once, rub through a fine sieve, return to fire. Serve when hot A little onion improves it. WHITE POTATO SOUP ✪ Gumbo File