Papaya Cocktail

Ingredients

• balls of papaya
• a little sugar
• a little salt
• French dressing made of lime juice
• a smig of mint

Method

1. 1

   Place balls of papaya in cocktail glasses.

2. 2

   Add a French dressing made of lime juice, a little sugar, and salt.

3. 3

   Garnish with a sprig of mint.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 28. The excerpt below is the record exactly as published.

Papaya Cocktail Place balls of papaya in cocktail glasses. Add a French dressing made of lime juice, a" little sugar and salt. Garnish with a sm-ig of mint. Papaya Canape Toasted rounds of bread, buttered and sprinkled with cinnamon an9 sugar, may be topped with a round of papaya sprinkled with lemon juicd* or toasted rounds with papaya crossed with pimento strips (r?d). Baked Papaya (1) Cut mature but unripe papaya in halves lengthwise. AoM a little sugar and orange, lime or lemon juice; or a little cinnamon in place of the juice. Bake 20 minutes and serve immediately on taking from the oven. (2) 4 cups ripened papaya pulp 1 cup shredded cocoanut 1 orange, pulp, juice and grated rind 1 cup sug^r 4 eggs 4 cups milk • Make a custard of the egg, milk, sugar and orange. Place papaya and cocoanut in a bak- ing* dish. Pour over the custard and bake in a moderate oven. Jelly Meringue . 1 glass firm jelly 2 egg whites* pinch of salt Beat 2 egg whites until quite stiff and able to stand by themselves, then add 1 glass of firm jelly, pinch of salt, and beat thoroughlf. Use in place of whipped cream. Me and my wife had a faUin' out. Listen and I'll fell you what it's all about+ It ain't no lie, it's a natural born fact, She wanted me to work on the railroad track. THE SOUTHERN COOK BOOK 27 Creole Stuffed Peppers 4 ears of corn 6 grfbn peppers 4 tomatoes 1 small onion 1 tablespoon butter 6 green olives salt and pepper to taste Cut off tops and remove centers from pep- pers. Put in hot water and cook slowly for one half hour. Brown the onion in the butter, add the tomatoes and corn cut from the cob and let cook about 15 minutes. Just before removing from the fire add the chopped olives and salt. Stuff the peppers, cover with bread crumbs, dot with butter, bake in oven until the crumbs are well browned. Artichokes Trim the outer leaves from the artichoke and boil the artichoke in salt water for three quarters of an hour. Serve with hollanddise sauce or with melted butter. Okra and Tomatoes Take an equal quantity of young sliced okra and skinned tomatoes. Put them to- gether in a pan, without water, adding a lump of buttdH a finely chopped onion, some salt and pepper. Stew over a slow fire for one hour. Old-Fashioned String Beans * and Bacon 1 can string beans and liquid, or an elfual amount of fresh beans 2 medium potatoes (cut into Vz inch dice) % pound bacon (cut into % inch dice and well browned) « ^4 teaspoon salt 1 cup water pepper 1 small onion (left whole) Put all ingredients into kettle and boil until the potatoes are soft (about 15 min- utes). Home-Baked Beans 1 pint navy beans x/4 pound fat salt pork 1 teaspoon mustard % teaspoon salt 1 tablespoon molasses % cup boiling water 1% tablespoons sugar Cover beans with cold water and soak for at least 12 hours, then change water and cook at slightly below boiling point until skins burst. To test beans take a few and ex- pose to cold air, if shells burst they are done. Then drain and add pork, cut it in small strips and stick* it in beans with tip ex- posed. Mix mustard, sugar, salt, pepper and water enough to cover beans. Bake in pot slowly, for six or seven hours removing lid fbr last hour to brown and crisp. Hopping John 1 cup cooked rice 2 tablespoons butter 2 cups dried peas a/4 pound pork Salt, pepper and butter Soak peas overnight. The next day, cook peas until soft, being careful to keep them •-whole during the cooking. Cook the piece of pork with the peas to add flavor. When peas are cooked sufficiently, there should be only a small quantity of liquor left on them. Mix the cooked rice and peas together, season with salt, pepper and butter and serve with bread and butter. Salsify (Oyster Plant) Wash and scrape ifce oyster plant £hd im- mediately place in cold water with a little vin- egar to prevent discoloring. Cut in pieces % inch wide and cook in boiling water until soft. Dip strips in beaten egg, sprinkle with salt, roll in cracker crumbs and fry in butter , until brown. Egg Plant Pare egg plant, cut in slices. Sprinkle with salt, cover and let stand 1 hour to draw out juice. Dip in beaten eggs, then in bread crumbs. Fry in deep fat. To Cook Okra Wash well and trim stem end, leaving enough of the pod to keep the juices in so that the mucilage does not come out. Cover with boiling water and boil gently until ten- der. When half done add a little salt

Cook this with the app: pantry check, scaling, and the assistant.