Southern Recipes

eight large fresh potatoes sliced thin, tablespoonful of allspice well mashed, juice of one lemon, a tumbler of claret ; salt and cayenne pepper to taste; one quart of water. Cut the fish as for frying, put lard in deep kettle, and when hot add gradually the flour, constantly stirring to prevent burning. Then put in onion and garlic (which has been chopped fine), also parsley chopped, mashed allspice. Add the tomatoes chopped fine, also the potatoes, sliced thin, the glass of claret and the quart of water; let it boil well, and then add the salt and cayenne pepper to taste and when it has boiled five or ten minutes, add the fish, putting in one piece at a time; add the juice of a lemon, and let all boil fifteen minutes. FISH SAUCE The fish may be either broiled or boiled, the latter is best if red snapper is used. Ingredients: Tomatoes, garlic, Worcester sauce, beef extract, black pepper, salt. The tomatoes are stewed with a small piece of garlic in them for about two hours, and then strained through a cloth, and returned to the pot to be thickened with corn starch to a proper consistency. The Worcester sauce, beef extract, pepper and salt must be put into the tomatoes after being strained; half a teacup of beef extract, of course diluted, using only a dessertspoonful of beef to half a cup of water, two or three tablespoonfuls of Worcester sauce, two cans of mushrooms are stewed, separately, seasoned with pepper, salt and butter, and put around the fish ; the sauce is then poured over it ESCABACHIO, COLD Ingredients: — Fried fish, cold, onions, vinegar, allspice and cloves. The vinegar is boiled with cloves and allspice in it. Put fish in dish with thin sliced onions on it, then pour the boiling vinegar and spices over this. Cover tightly, and set aside to cool. CRAB JAMBALAYA One dozen crabs, boiled and cut up, one and a half cups of rice, three tomatoes, or a half pint of canned tomatoes, one tablespoonful of butter, one tablespoonful of flour, one onion, chopped, one clove of garlic (minced fine), two quarts of boiling water. Salt and black pepper to taste. Put butter in pan and when hot, add onion and brown; then add flour and stir well, then add garlic; cook all a few minutes, but do not let burn or brown too much; add the tomatoes (which have been chopped fine), let all brown and simmer for ten minutes. When cooked add three quarts of boiling water (stock is better), then the crabs. Let this boil for ten minutes, then add one and a half cups of rice which has been well washed in cold water. Mix well together, and let boil for three quarters of an hour, stirring very little. TOSSED UP CODFISH Pick to pieces cold boiled codfish or use the desiccated which Is already prepared. Prepare half a pint of thin cream and butter, to which add half a pint of milk, three hard boiled eggs cut up fine, a tablespoonful of FISH II butter, a few grains of red pepper and some chopped parsley. Heat this till nearly boiling, then throw in the fish and boil up once. CODFISH BALLS One pint of boneless codfish soaked over night, one quart of Irish potatoes; put Irish potatoes in a saucepan, after peeling, and the codfish on top of them, and enough water to cover all. Boil a half hour, drain off water, and mash fish and potatoes together, until light, then whip well together two eggs ; no salt, as fish is salt enough, but season with pepper. Mix with fish and potatoes, make into balls, and fry in plenty of lard. CURRY OF OYSTERS Two tablespoonfuls of butter, half a teaspoonful of onion juice, one tablespoonful of flour, two teaspoonfuls curry powder, onequarter of a pint of oyster liquor, one-quarter pint of milk, one small teaspoonful of salt, one solid pint of oysters. Put the butter and onion juice in a saucepan, when melted add the flour and curry powder and