The way to the heart

litti8ilMlgili«l^^^^^^^^^ Book. (x)pyright]^^_ CORflllGHT DEPOSIT. The Way to the Heart A COLLECTION OF TESTED VIRGINIA RECIPES PREPARED AND ARRANGED BY CARRIE PICKETT MOORE Many men of many minds Is a rhyme of olden times ; But the minds of men to-day To good cooking find a luay. W RICHMOND, VIRGINIA Whittet & Shepperson, Publishers and Printers Nineteen-Fi've UBRAPYof OONGRtSS fwo Copies rteceivea DEC 29 1904 x| Oouineni tmry CUSs Q-' AAc. Noi / o ? 2.9 O COPY B. lA^ ^ ^^''^ Copyright BY CARRIE PICKETT MOORE, 1905.. PREFACE. The following recipes have been tested, and I have found them correct in every proportion; also, mixing and serving. They are a collection of old Virginia recipes, many of them handed down and used for three generations. Having tried them, I feel justified in recommending them to the public as being safe and sure, that is, if the rules are carefully followed for mixing and preparing the dishes. All of them are not my own, some having been given me by old friends, but I have used them so successfully that I feel they belong to me by right of long usage. I trust the housekeeper into whose hands this little book may fall will find it a help to her, and that in the future it will make cooking a pleasure and not a care. CONTENTS. Soups, Oysters, Meats, Breads, Sauces and Catsups, . Pickles and Preserves, Vegetables, . . . . Pies, Puddings, Cakes Cream, Jellies, etc., . Salads, Various Dishes, . • Candies, Beverages, ... Miscellaneous, . . Index, . . . . • Page. 9 15 19 25 33 39 59 67 75 85 105 117 . 125 ■ 133 • 139 • 145 . 149 ta, SOUPS. Cookery is become an art, a noble science." — Burton. Tested Virginia Recipes. SOUPS. We all know what makes the basis of a good soup. If we have a quart of well-made stock we can have a soup of the best kind in an hour's time. This stock can be made the day before using, and while hot poured into an earthenware bowl to cool ; when cold, skim the fat that has caked on top, and you can then add what vegetables are required. Stock is simply the foundation, and is made by boiling a shank of ham, or the trimmings from joints and cutlets, slowly in clear water until all the juice has been extracted. Slow boil- ing insures the results we look for. Remember that after the vegetables are added you must boil one hour, no more, season and serve at once. Vegetable Soup. ' Put a IOC. shank of beef in 6 quarts of water; boil for 3 hours. Then add 3 carrots cut in dice; boil another hour; then add a can of tomatoes, 4 pods of okra, 4 Irish potatoes, a can of corn — or 4 ears of corn — i onion, pepper and salt, and boil half an hour more. Drop a bunch of herbs in the pot just before taking from the fire. Noodles for Soup. Take the yolks of 2 raw eggs, mix with flour enough to roll a stiff dough, roll into a thin sheet, sprinkle with flour and roll again. Cut into threads and drop in the boiling soup ; just cook through. This makes enough for soup from i chicken. 10 TESTED VIRGINIA RECIPES. Potato Soup.