The Stag Cook Book: Written for Men by Men

In a quart pudding dish arrange alternate layers of sliced apples and bits of bread; place on each layer dots of butter, a little sugar, and a pinch each of ground cinnamon, cloves and allspice. When the dish is filled, pour over it half a cupful each of molasses and water, mixed well; cover the top with bread crumbs. Place the dish in a pan containing hot water, and bake for three-quarters of an hour, or until the apples are soft. Serve hot, with cream or any light pudding sauce. Raisins or chopped almonds are sometimes added. [45] xin William Allen White VEGETABLE SALAD My idea of good food is a vegetable salad. Any kind of a veg^able salad is good ; some are better than others. Here is a recipe for a French dressing on a lettuce salad which you should try on your meat grinder, or your potato masher, or your rolling pin or whatever kitchen utensil you can play. Get a crisp head of lettuce, discard the outer green leaves, using the inner yellow and white. Wash it thoroughly, and after pulling it apart dry each leaf with a tea towel. Put it in a big bowl — a big mixing bowl, six inches deep anyway. Then set that to one side, and get about as much onion as the end of your first finger would make, if it was chopped off at the second joint. Mince that. Put it in the bottom of a bowl. Take a large tablespoon ; put in salt and paprika to taste, and don't be afraid of making it salty, then add oil and vinegar, about three or four to one, mixing them in the spoon until it slops over into the onion, and then stir the salt and paprika and oil and vinegar down into the bowl of minced onion, taking a salad fork and jabbing it around in the mixture until the onion has been fairly well crushed and the onion flavor permeates the mixed, oil and vinegar, and [46] the salt and paprika have become for the moment a part of the mass. Don't let it stand a second, but pour it quickly into the bowl of dry lettuce, and then stir like the devil. Keep on stirring; stir some more, and serve as quickly as possible. Cheese may be mashed into the onion before putting on the oil and vinegar and paprika and salt. If one wants to add tomatoes, wait until the last three jabs of the stirring fork into the lettuce, and then quarter the tomatoes and turn them in just before you turn the lettuce over the last two or three times. This is done so that the watery juice of the tomatoes won't get smeared over the oil on the lettuce leaves. If you stir the tomatoes in early, you get a runny, watery, gooey mess. Cucumbers may be added, and they should be stirred in rather earlier than the tomatoes in the business of mixing the lettuce leaves and the dressing. Green peppers may be added if they are cut into strings, but too much outside fixings spoils the salad for me. The tomatoes are about as far aa one can go wisely. [47] Irvin S. Cobb HOG JOWL AND TURNIP GREENS Paducah Style For a person who has written so copiously about food and the pleasures of eating it, I probably know less of the art of preparing it than any living creature. I cannot give my favorite recipe because I have none; but I am glad to give the names of my two favorite dishes, to wit, as follows: 1st — Hog jowl and turnip greens — Paducah style 2nd — Another helping of the same Editor's Note: — Hog Jowl, Paducah Style, may be prepared like this: Get the jowl. Some prefer it cooked and served with the bone ; others remove the bone before serving. Boil it in well salted water for thirty minutes, then add the turnip greens and boil at least thirty minutes longer. Serve with plenty of butter for dressing; a dash of vinegar and a semi-colon of mustard are used by some folks who are hard to please.