Southern Recipes

stir until smooth and bubbling, then add the oyster liquor and milk, also the salt. When the sauce is smooth and boils, put in the oysters and cook until they plump and the edges curl. PICKLED OYSTERS Get nice plump oysters, strain them in a colander to get the liquor. Take some of the liquor to wash the oysters in, then plump them in their own liquor, adding some salt. (Plumping means scalding.) Next, take the liquor, and if your vinegar is strong mix it with it, half and half; if not strong, use more vinegar than liquor; in this put cloves, allspice and a pod or two of red pepper, scald it and pour over your oysters, set them aside to cool and they are ready for use. Two gallons of opened oysters is about what we make at a time — use your own judgment about the quantity of cloves and allspice, you know they are strong. Keep them covered in a large tureen or stone jar for use MEATS BARBECUED PIG \A pit two and a half feet deep by three feet long, and two feet wide, sticks of green wood, or, better still, iron rods, to fit across the pit Build a large wood fire, and when it bums down to ashes, put on plenty of charcoal, as the fire is kept up by this. Split pig down the front, then rub well with salt and red pepper, cut slashes in the skin, so that the seasoning will get through, put pig over pit with skin side down. Into a pot put one quart of vinegar to boil, add one pound of butter, some Worcester sauce, tomato catsup, French mustard, and English mustard mixed, chowchow mustard, a few drops of tobasco and some salt, all of these I put to taste. Have a stick, with a mop made of cheese-cloth, and with this keep the pig well mopped all the time it is cooking. which ought to be from six to eight hours. The slower it cooks the better. Have plenty of the sauce to serve with meat. BRUNSWICK STEW One large chicken, one quart of corn from cob, one quart of tomatoes, fresh, one quart of lima beans, one quart of okra, four green peppers (sweet peppers), salt, pepper, and Worcester sauce to taste, a quarter of a pound of butter. Cut up chicken, as for frying, put in soup kettle and pour over three quarts of cold water. Let this come to a hard boil, then add vegetables and seasoning. Put kettle back on fire, and let it simmer and cook slowly for three hours. If canned vegetables are used, they need not be put in until the last hour of cooking. Put butter in a half hour before done. 'BEEF PUDDING One quart of cold beef chopped very fine, one quart of Irish potatoes, boiled and creamed, one pint of bread crumbs. Put these in alternate layers, each layer seasoned with butter, salt and pepper, also a little chopped onion if you like. Let a layer of potatoes be the last, and just before you put it in, beat up four eggs and pour them in, then bake. BEWITCHED VEAL Three pounds of lean veal, half a pound of fat salt pork, one grated nutmeg, one small onion, butter the size of an egg, a little red pepper and salt, chop fine, man together with three eggs well beaten and a teacup of milk; form into a small loaf pressing it very firmly, cover with fine bread crumbs, bake two and a half hours. Eaten cold. JUMBALAYA Cut up one ten-cent veal steak, raw, one ten-cent piece of ham raw, and ten cents' worth of shrimp, one and a half dozen oysters, chicken scraps also added, in small uniform pieces, casting aside all skin and bones. Fry veal, ham and shrimp brown in hot lard, then add by degrees one scant cup of boiling water ; now add the oysters, pepper and salt, seasoned slightly, and lastly, after stew has cooked thoroughly, sprinkle in one cup full of rice with the hand. Cook well, and stir as little as possible after putting in the rice, boil for about twenty minutes. FRICASEED CHICKEN