Southern Recipes

onion chopped very fine, one set of brains, one large tablespoonful of butter, two large tablespoonfuls of flour, one tumbler of milk, mix and boil. Stir this in the meat adding a little chopped parsley; put on ice. When cold take a spoonful of the mixture, shape, roll in bread crumbs and put on ice for half an hour. Then roll in yolk of egg and bread crumbs again and put by till ready to fry. BIRDS (IN CHAFING DISH) Split birds open as for broiling and to one dozen sprinkle half a dozen small red peppers cut fine with scissors. Place in dish, breast down, with salt to taste. On each bird place one inch square of butter, then pour in half a teacup of broth (or hot water), cover and steam until butter is melted, then add the following preparation: Put in a tumbler two tablespoonfuls of Worcestershire sauce, juice of one lemon and fill tumbler with port wine. After cooking for half an hour, add two cans of small mushrooms. If birds are young, about two hours' time will be required to cook them. When thoroughly cooked and just before serving, add one teacup of cream thickened with flour, CALVES' HEARTS Take two calves' hearts, wash them well, put them to soak for twenty-four hours, well covered with one part vinegar and two parts water, with a light sprinkle of salt. When ready to cook, wash them again and fill the cells with grated bread crumbs and minced bacon seasoned with a little onion juice, paprika and salt. Lay strips of bacon on the hearts and bake until done. Serve with brown gravy. WHITE STEW (TERRAPIN} Beat to a smooth paste the yolks of six hard-boiled eggs with one tablespoonful of butter; then add half a pint of sweet cream and two wine glasses of wine, the peel of one lemon, a little nutmeg, salt, cayenne pepper to taste. The terrapin must be prepared as for soup and thoroughly drained; cook in a chafing dish, pouring the dressing over the meat. Let it only come to a boil, but stir continuously to prevent scorching. SWEETBREADS Soak them In salt water for about an hour, then parboil until tender, take out the stringy parts, put them in water for a few moments, dry them in a towel, dip in egg and crumbs and fry brown in butter. When they are done, put on a dish, pour into a frying pan a large cup of sweet cream, a little pepper and salt, a little green parsley chopped fine, dust in a very little flour; when it boils up pour it over the breads and send to the table hot. VEGETABLES RICE CRUSTJDES Two small teacups of rice boiled with plenty of salt; when soft add a can of tomatoes (or a quart of fresh tomatoes stewed), a good sized onion, parsley, two bay leaves and pepper; cook this in a double boiler for two hours until very stiff; mold In cups. When ready to use, turn out of cups, roll in egg and cracker crumbs and fry in deep fat; when hot, take out the center to form a pate case and fill with creamed sweetbread and mushrooms. SPJNISH TOMATOES Cut up three large white onions, three bell peppers, and one ripe tomato. Melt a spoonful of butter in a frying pan and fry some of the tomatoes, peppers and onions, adding salt and pepper and a pinch of sugar. as Turn in a baking dish, add another spoonful of butter to pan, fry as before until all are done a.nd in baking dish. Cover top layer with bread crumbs, and bake slowly. It is a rich dish, keeps nicely in ice box and is good cold for breakfast with hominy. CANDIED SWEET POTATOES Boil potatoes, then slice lengthwise, put in baking dish, adding butter, sugar and nutmeg (grated) to each layer of potatoes. Then pour over all a cup of boiling water. Bake in oven for fifteen or twenty minutes. BOILED RICE