Southern Recipes

Rice should be well washed before boiling, in at least three waters. Put a quart of water on fire with a teaspoonful of salt in it and let it boil well, then add the rice. Stir occasionally, and with a wooden spoon. The boiling water tosses the grains of rice, and prevents them from sticking together. As soon as the grains begin to soften, do not by any circumstances stir or touch the rice again. Let it boil rapidly for twenty min- VEGETABLES 25 utes, or until the grains swell out, and It appears to thicken. When it has reached this stage take off the cover, and pour off the water. Set pot in oven for a few minutes, do not let it brown, but simply dry out the water. SWEET POTATO PONE Six or eight potatoes (according to size), two eggs, half a cup of sugar (brown), half a cup of syrup, a little orange peel, and a teaspoonful of cinnamon. Wash and grate, without peeling, the potatoes. Beat sugar and eggs together, mix syrup with potatoes, then sugar and eggs and orange peel and cinnamon. Put all in a dish and bake. GAZPACHIO Ingredients — Hardtack, tomatoes, cucumbers, sweet peppers (bell peppers), mayonnaise dressing. Soak the hardtack in water until soft enough to split; while this is soaking, peel and slice the tomatoes and cucumbers and cut the peppers in small pieces. Make mayonnaise thick, as all the vegetables are so watery. Put first a layer of hardtack, then the mayonnaise, tomatoes, then dressing, cucumbers and peppers, and more dressing. Fill the bowl in this way. This dish is much better kept for twenty-four hours. ONION SALAD Two or three large Spanish onions sliced thin, pour boiling water over them, drain, put on cold water with a teaspoonful of salt, stand half an hour, repeat four or five times. Then stand in cold water and salt until ready to serve. French dressing. For a noon dinner prepare the night before, FROZEN FRUIT SALAD Six large oranges, four bananas, sbc apples, one pound of Malaga grapes, one teacup of Maraschino cherries, one-half a teacup of ground nuts (almonds, walnuts and pecans). Quarter the oranges, take out all seeds and inside skins, cut in cubes one-half inch over the bowl which catches the juice, half and seed Malaga grapes, cut the bananas lengthwise in small pieces, halve the cherries, cut apples in cubes, mix all thoroughly and pack in freezer for five hours. Serve with French dressing which must be thoroughly chilled and well beaten. Add half a teacup of ground nuts. Serve the salad whole on a bed of lettuce and use French dressing at the table. JELLIED CUCUMBER SALAD Into a granite saucepan, put one teaspoonful of peppercorns, one teaspoonful of salt, one small blade of mace, half of a bayleaf ; add three cupfuls of boiling water, cover and let steep for fifteen minutes ; add one box of gelatine which has been soaked in one cupful of cold water until soft and stir until dissolved, strain ; add one cupful of strong tarragon vinegar and color pretty green with color paste. Put two dozen small timbale molds in cold water, drain, and pour in enough jelly to cover the bottom a quarter of an inch. Set away until firm, then in the bottom of each mold put a round thin slice of cucumber and arrange strips around the sides. Fill the centers with tiny cucumber dice and carefully pour in sufficient liquid jelly to fill the molds even full. Put away until firm, then put in lettuce leaves and garnish with mayonnaise. DUTCH SALAD Make the dressing by taking the yolks of liard boiled eggs rubbed smooth with olive oil, then put in some fresh jnustard which has heen mixed with a little water (chowchow mustard) French mustard, vinegar to taste.