...

�. .. ,. I> .. •• ·:\
. ,.. . . ,

0
 $2.50

�� ®}T�!C&t?
otLuc(

Published by

Peninsular Publishing Co.

Tallahassee, Fla.

1959
 C opyright 1959

Meg Madigan

Tallahassee , F la .

Cop i es of POL I TICAL POTLUCK may b e obta i ned

by add ress i ng Cookbook , Pen i nsula r Pu bl i sh­
ing Co . , Tallah�ssee , Flor i da.
 D ED I CATI ON

To my Fa t h er , Ray E . Green, S t a t e C omptroller ,

the best comb i na t i on pol i tic i an, lobbyist , publ i c re­
lations expert and short order cook in t he bus i ness ,
and t o my husba nd , Jac k , my own favor i t e cook.
PO L I T I C I AN, a person ski l led or
experie nced in pract ical poli t ics or
pol it ica1 science.

Webst er 1s, Ed . I I

·�here's no such person as an

1ex-po 1 it ician1.''

Polit icians• Manua l

 W. A. 8HANDS
PltJ:.IDilNT
IRL.O BRONSON
PU.IDilNT �"O•TilN
ROBT. W. · DAVIS
•KC.-ftARY
L.llROY ADKISON
.ll,.liEANT·AT•Aftllll.

SENATE

HOE CAKE

2 c ups s if t ed meal
� t s p . sa l t
c o l d wa t e� t o m i x

Mix mea l w i th water s uff i c i ent to hand l e , l e t s t and

a few minut e s to s e e if more wat er i's needed to spread .
Have a heavy grid d l e greased and ho t , pour on mix t ur e
and pa t o u t into a round cake , having a b o u t one-half inch
thick; red u c e ·f i re and l e t brown'· turn and brown other
s id e . C o ok a l t og e ther abo u t thirty m inu tes. S erve hot
with but ter •

!,
 LAMAR BLEDSOE
CHII:.. CLI:AK
STATE OF FLORIDA

HOUSE OF REPRESENTATIVES TALLAHASSEE

J. w. McALPIN
REPIUlSI:NTATIVI:, HAMILTON COUNTY
PI:NIONN.L- CHAIRMAN WHITI: SPRINGS, FLORIDA
BANKS Ill LOANS
LIVIliTOCK
FINANCI: 81 TAXATION
PUIILIC H&AL�
HOUSII: ADMINISTRATION

White Springs, Florida

October 21, 1958

"POUND CAKE" CORNBREAD

2 c. corn meal
1/2 c. flour
pinch of salt
1 T, baking powder
1 egg
1 1/2 �· milk
1 T. sugar
2 T, hot �hortening
Mix dry ingredients, add milk, hot fat, and unbeate_n
egg. Stir until throughly mixed, Place- in a 9 .inch
greased cake pan, Bake at 350 degrees about 45 minutes,

I am·a farmer and have a working wife and I fre­

quently cook corn bread and peas.

VI.McAlpin, epresentc... tive

Hamilton County

to_
 W. A. SHANDS
PR�SIDI:tiT
IRLO BRONSON
..RI:SIDENT PRO•TII:N
ROBT. W. DAVIS
SI:CRitTARY
LEROY ADKISON
SI:RQI:ANT•A.T•A"NS

SENAT E
MARION B. (BARTl KNIGHT
ZIITH DISTRICT
�DASSBB
P, O, BOX 3711
BLOUNTSTOWN, FLORIDA

COMMITTEES
.JUDICIARY "C, '' CHAIRMAN
WI!:I.I"ARIE1 V1CE·CHA.IRNAN
October 7, 1958
APPROPRIATIONS
BANKING
CITIES 6 TOWNS
FORESTRY 6 PARKS
CIENI:RA.L LEGISLATION
MIBCIELLANI!:OUS (RACING)

..RIVILI!GI:B 6 ELECTIONS

CALTICF7J CCTNTY lWSHPl'PPY

1 2-pound package of course-ground unsifted yellow meal

1 tablespoonful of salt
1 /2 teaspoon full black pepper
1 cup full of finely grated onion

Mix the above contents dry, then into this use Beer
or Ale for mixing into a stiff batter or dou�h, scoop
from pan with a teaspoon and drop in hot grease, turn­
ing once to a golden brown. (No bakin�. powder or soda
is required, the hops in the Eeer furnishes the neces­
sary puffing ingredient)

I also have a receipe for ••Hunter's No-GaniR Stew'',

but it is quite complicated. My "Catfish Chowder"
receipe also is not for beeinners.

All the Legislators are familiar witb the above

receipe as I have fed them on this three different times.

Your s very truly,

MB K/a

MARlON B. KNIGHT
State Senator 25th District

II.
 I
FLORIDA Houlifi:E OF R.EP:R.ESENT.A.TJ:YES
.· �.A.LLA.H.JI.··�.JED
, , I, •:

TH08. D . • llA8L&Y November 25, 1958

P. o. •ox 207
S�&AKI:"•DI:81GNATI: DEFUNIAK 8PR1NG5

One of my favorite recipes is "River Bank Hushpuppies"

and is as follows:

2 lbs. fine ground Corn Meal

1/4 lb. saltine crackers

Salt

Pepper

Onions

River Water

Sincerely yours,

TDB/e
��

""- '

12
 CLAUDE PEPPER LAW OFFICES
87 N. E. FI B BT A v BNu B
MIAMI 32, FLORIDA

FRANKLIN 7-3526
CLAUDE PEPPER
722 CAFRITZ BUILDING

WASHINGTON, D. c.
MES C. CLEMENTS (t8SiHS-U�St)
.LEN CLa:MENTS. JR.

A.L..TER A. APFELBAUM
CAPITOL.. SQUARE BUILDING

ALFRED I. HOPKINS TAL.LAHASSEE, FLORIDA

ALBERT E. HARUM LAW RENCE RENFROE

WARD F. MITCHELL

Beaten Biscuits

l i pounds of flour
t cup of lard with one full tablespoon of
butter making the t cup
J/4 cup of ice water with i cup of cream
l teaspoon of salt
l teaspoon of sugar
t teaspoon baking powder

Beat or break until smooth. Cut and stick

w ith fork. Bake in oven which has been
preheated at degrees. JOO
Turn heat to
bottom. Bake one hour.

Sincerely,

.13
 FLORIDA RAILROAD AND PUBLIC UTILITIES GOMMISSION
ALAN 5. BOYD JERRY W. CARTER WILBUR C. KING
CHAIRMAN COMMISSIONER COMMISSIONER
BOLLING C. STANLEY
EXECUTIVE SECRETARY

TALLAHASSEE

December 5, 1958

Heavenly Ballot Bread

1/2 cup Greasy Shortening)

Cream Together
1 Cup Vote Gettin Sugar)

Add 2 Florida Eggs - beat in

Add 2 southern Florida Bananas mashed - blend in
Add 1/4 Cup Northern Florida Chopped Nuts

2 Cups West Florida Flour)

3/4 Tsp. potent soda ) Sift together
1/2 Tsp. any kind salt ) and add

Bake in Greased Loaf Pan at

/!
350°F. for 35-40 minutes.

Sin cerely,

�
Ala s Boyd
Chairman

ASB:bw
14.
 STATB OF FI OUIDA
...

OFFICE OF THE GOVERNOR

TALLAIIASSEB

LEROY COLLINS
GOVERNOR

This is my favorite menus

Vichyssoise
Medium Rare Sirloin Strip Steak
Mixed Green Salad with
Roquefort Dressing
·Spoon Bread
Chocolate Souffle for Dessert

SPOON BREAD

1 cup grits
1 cup un cooked meal
4 egg s
3 tsp. baking p owder
1/2 stick butter
1 cup rich milk
Cook grits, add meal to hot grits,
then add milk, eggs and baking powder.
Pour into greased baking dish and bake

sin��/ y,
about 40 minutes in 3750 oven.

Very

I.Cjsjm �
Governor

IS
 ����·�

$�.�l.i���ffi:1JI eM'( ���

�tM;� �Jt lf·�t.�
R. A. GRAY Tallahassee
October 6,1958

PERSONAL CORRESPONDENCE

1\"hile I am not too adept in the cooking art, I

do have a pancake �ecipe I enjoy and I am glad to
pass it on to you, I attach it hereto,

PANCAKES

2 Cups Flour
1 pinch of salt
1 teas.poon baking powder
1/2 teaspoon soda

add-

2
1
1
eggs well
t eas poo
cup
n
buttermilk
beaten
melted butter

Beat the above well, and cook �n a well

greased griddle- just hot enough- not too
hot,

Respectfully and sincerely,

RAG/KBS

16
..JOHN F. KENNEDY COMMI'JTDaa
MAS8ACHUaETT'8 .. I'OMJcwtllb:a...ATlCINa
I...MOII AND P'wuc Wa.IAIIK

WASHINGTON. D. C.

WAFFLES

1/2 cup butter

1 tablespoon sugar
2 egg yolks
?/B cup milk; or one cup buttermilk
1 cup and one table•poon of sifted cake flour
1 pinch salt
2 stiff beaten egg whites
4 teaspoonsful baking powder

Cream butt
. er and sugar, add egg yol
. ks �
Beat . Add flour and milk alternately . This
may be done at ·any time . When ready to bake
fold in egg whites, and add ·baking powder .

Mixture should be thick and fluffy·.

.
Bake and serve with hot maple syrup and

SiFJ[_lyL)
melted butter .

John F. Kennedy
JFK:el

J7
 5 (1'�££on� VAniUa. rc� Ct-e-am
1 Q«�t't h�av� C.t""-am
tr!�(� �t��ngth
2 G'allon'-'
Coff�e
1 CuJ Su9a.�

��unit( Jtnooth fuit"t11 mittut��

b�for� J�rviug... s�rv�� 100 ...

\Tra'3itiona({� J"-tV�� at Pr"'�i3"-ttt

of� s�uau $aU �urins tfv
6iennW JCod.3a t.-�st�(atu�e,..

18.
 Recipe for

ORANGE CHARLO T T E

Submitted b y C . M. Gay, P r e sident

Citizens National Bank of
O rlando
Former State Comptroller

5 teaspoons of plain gelatine

1/4 cup cold water
1 / 2 cup boiling water
1/ 2 cup sugar
1 cup orange juice
3 table spoons lemon juice
Grated rind of one orange
3 egg whit e s
3 tabl e spoon s sugar
1/ 2 pint whipping cream
1 do zen lady finger s

Soak gelatine in cold water five minute s. Dis s olve in boiling

water . Add sugar and dissolve.

Cool and add juice of orange and lemon and rind. Chill and put
in refrigerator to 'jell.

B eat e g g white s stiff and add the 3 tablespoons of sugar gradually

and beat in well.

Rin s e beater and whip cream, then whip jelly until light. Fold in
e g g whit e s and cream.

Line angel pan with lady finger s and mold jelly - Chill.

Unmold and garnish with whipped cream and orange sections.

19_
ADLAI E. STEVE-NSON
135 So. LASALLE STREET

CHICAGO

DEEPDISH CHERRY PIE

Make a soft dough by sifting together!

1 cup f;l.our
{' teaspoon salt
t teaspoon baking powder
� cup shortening (Crisco)
Moisten wi th i cup of milk, or more if needed.

Wash and pit one quart of cherries, or more to

fill the baking dish.

Mix into the cherries:

1{' cup sugar

2� tablespoons flour (or if cornst arch is
used, probably a little less)
t teaspoon salt

Mix this all together in t he ba�ing dish and then

drop the dough over it by spoonsful.

Bake in a 350-degree oven until t he juice bubbles

and the crust becomes a golden brown •

.20
�fJttiff
Phone RINGLING 7-3193
ROSS E. BOYER • SAHASOTA COUNTY
MEMBER FLOUDo\ SII&RIFFS o\SSOCIATION

SAHASOTA, FLOlUI>A
• No\TIONoi.L SUEIUFFS USO<:l#,nOK

December 4, 1958

Red Devi l 1s Food Cake

As a Vegetarian, a can of beans, a hunk of cheese and some rabbit

food, such as carrots, lettuce and olives, constitute a meal for me, My
dislike of meat is not political, religious, faddish nor psychological -
I just don't like the taste and have never eaten it,

Now that I am constantly fighting the Battle of the Bulge, I don't

often indulge in sweets, but when I do, Catherine, my wife, bakes my
favorite Red Devil's Food Cake. This is an old recipe which has been in
her family for years and she is most happy to have you u!e it.

� cup shClr'tening 1 7/8 cup flour

1� cups sugar (2 cups minus 2 tbsp,)
2 eggs 1 tsp, salt
4 tbsp. Cocoa 1 tsp. soda
1 tsp, red food coloring 1 cu·p sour milk (or buttermilk)
2 tbsp. hot coffee 1 tsp. vanilla.

Cream shortening, add sugar gradually; then cream until fluffy, Blend
in well beaten eggs. Now mix cocoa, red coloring and hot coffee to­
gether to form a smooth paste, Blend it into the creamed mixture
immediately (as cocoa mixture tends to stiffen upon standing,)

Sift flour once before measuring, Then sift flour, salt and soda to­
gether, and add to creamed mixture alternately with the sour milk (or
buttermilk). Blend in the vanilla.

Pour into well greased and floured pan, using one 8-inch tube center
pan, (3 inches deep). Bake cake in moderate oven, 350 degrees for 55
to 60 minutes, When cake is cool, spread Double Boiler Icing on top
and sides, It makes a luscious-looking eye-full,'

sp��·
�:! �
Sh::;:
Sarasota County, Florida
u)

REB/blb

.21
 ALJ0CAHDEA WILrt', Wl··
WIL.UAM I.AHGOI, H. DAIC,
�. JENN[R, INC,
V, WATI<IN., UTAH
WIL.UAM
AR'ni\IR
EVE'RET'I' MCXINL.£Y DIRICIEN, ILLo

���..:���:.':'.;,�::
MD
,

COMMITTEE ON THE JUDICIARY

October 31, 1958

FRIED PEACH, APPLE OR APRICOT P:ml

2# dried fru1t (either peach, apple or apricot)

1 cup sugar
1 cup vater
Pastry dough

Stew fruit with water and sugar until tender.

Break up large pieces with tip of spoon.
Have pastry prepared.
A rather short dough is desirable.
Roll out dough and cut (with saucer) into circles
about four inches in diameter'
Fill half the circles with the fruit.
Fold over the other half of pastry and seal edges with fork.
FrY in deep fat, turning so both· sides are browned.
Sprinkle with sugar and serve either warm or cold with cheese,
ice cre&ll or whipped cre&lll.

Sincerely,

�{a�
�� l
United St
·
Senate
'

EK/kh

22.
DOYLE E. MACK N. CLEVELAND. J�� LAMAR BLEDSOE.

�;�i
CONNER. S�IIAIC•" !IPIIAkn PRO TE"MPORI: CHI•P' CLDk

FLORIDA HOUSE OF REPRESENTATIYEB

.1··'TA-�L�HA.���··· �-i�

WILLIAM V. CHAPPELL, JR.

COMMITTEI:Sc
REPRI!8ENTATIVK, MARION CoUNTY
4 SOUTH MAGNOLIA 9TR.aT
November 28, 1958 CONSTITUTIONAL AMENDMENT8, CHAIRMAN
JUDICIARY C (GIENERAL), VICE CHAIRMAN
OCALA, FLORIDA
A�,.RO�RIATIONS
BANKS AND LOANS
GOVIlRNMENTAL RISORQANI%ATION
PUBLIC ROADS AND HIGHWAY.
WHITE FRUIT CAKE • RULEa AND CALJ:NDAR

5 large eggs 1 lb. glace pineapple

1/2 lb . b u t t er 1 cup wh i t e rai s in s
1 cup whi t e sugar 4 cups shelled pecans
1 3/4 cups flour 1 cup Brazil n u t s
1/2 t s p . bak ing powder i/2 oz . bo t t l e pure van i lla
3/4 lb . glace cherr i e s 1/2 oz. bottle lemon extract
Cream butter and sugar well until fluffy . Add well
beaten eggs (use rotary beater ) and blend well . Chop n u t s
and frui t s , mix w i t h part of the flour . S i f t remaining
flour and baking powder together . Fold ·i n t o egg and but ter
mixture . Add flavoring and mi x . Add fru i t and nu t s . Pour
into grea s e d , paper lined tube pan . Place in cold oven and
bake at 250 degrees for three hours . Cool in pan on cake rack.

BARBEQ.UE ROAST VENISON

1 4-6 lb. v e n i s on roa s t

( leg , loin , or saddle )
1/2 to 1/4 lb bacon and onion slices to cover roa s t
Juice of two lemons 1/2 lb . butter
1/4 cup Worcestershire sauce 1 tea,jpoon salt
1/4 cup brown s ugar 1 cup catsup
1/2 cup water 1 teaspoon ch ili powder
1 teaspoon mu s tard
Ven i s on �s a lean meat and needs extra fat in cooking .
Wrap venison in bacon , salt and pepper and roas t at 275° F.
i n a slow OYen. Allow 25 minutes -to the pound . Melt the
bu t t er , add lemon j u ice and worce s t ershire , sugar , cat s up ,
water , chili powder and mus tard , and ba s t e the v e n i s on fre­
quen tly w i th the sauce while cooking.

Yours very truly,

��
1�
WVC:hl
Willi . Chappell, Jr.

23.
 STUART SYMINGTON
Washington, D. C.

CHOCOLATE CHARLOTTE PUDDING

1 package chocolate pudding

3 cups milk
1/4 pound marshmallows

Cook until thick.

Dissolve 1 package knox gelatin - stir in while very

hot, cool and put in icebox until the thickness o�
egg white.

Chill thoroughly 1 small can Pet Milk, beat until

very thick and add to chocolate mix.

Stir well and pour into mold that has been lined
with ladyfingers.

Chill thoroughly.

.24
 DEMOCRATIC NATIONAL COMMITTEE
1001 CONNECTICUT AVENUE, N. W.

WASHINGTON 6, D. C.

PAUL M. BUTLER TELEPHONE

CHAIRMAN OISTRtCT 7 - 1 7 1 7

Herewith is a recipe for brown sugar bars

which are enjoyed by the entire Butler family.

With all good wishes, .I am

BROWN SUGAR MERINGUE BARS

(A rich bar with a chewy brown sugar meringue topping)

1/2 cup butter

1/2 cup firmly packed brown sug.ar
1 1/2 cups sifted enriched flour

Cream butter. Gradually add brown sugar, creaming

well. Stir in flour until mixture resembles coarse crumbs.
Press mixture firmly into ungreased 13x9x2-inch pan. Bake
in moderate o·ven (3_50°) 1.5 minutes. Spread with meringue.
Bake 2.5 to 30 minutes longer, While warm, cut into bars
with wet, sharp knife. Cool in pan.

MERINGUE

1/4 cup sifted enriched flour.* 4 egg whites

1/2 tsp. double-acting baking powder 1 1/4 c. brown sugar
1/4 tsp. salt 1 1/2 c. shredded coconut
1 c. nute, chopped 1 .tsp. vanilla

Sift together flour, baking powder and salt. Beat

egg whites in large bowl until stiff. Gradually add firmly
packed brown sugar, beating �ntil mixture forms stitf,
straight peaks. Stir in the sifted dry ingredients, then
add coconut, nuts and vanilla. Makes 3 dozen.

*If you use enriched self-rising flour, omit baking po.wder

and salt.

.25
DOYLE E. CONNER. SPI:AKER LAMAR BLIEOSOE CwlllF C1..1:•11

FLORIDA

JAMES L. WALKER
R£PRESilNTATIV£, COLL.II!A COUNTY PUBLIC LANDS AND PARKS, VICE CHAIRMAN
Box 47!5 PUBLIC ROADII AND HIGHWAYS
NAPLES, FLORIDA COUNTY GOVERNMENT
GAio4£ AND FRI!!:5H WATER FISH
9ALT WATI!:R COtiiiERVA.TION
STAT£ ADVI:RTIIIING

BANANA NUT CAKE

1/2 cup shortening

1 1/3 cups sugar
2 w�ll-beaten eggs
1 teaspoon vanilla extract
2 cups cake flour
1/2 teaspoon salt
1 teaspoor, soda
1 teaspoon baking powder
1/2 cup canned milk with 1 teaspoon vinegar
1 cup banana pulp
1 cup chopped nuts
Thoroughly cream shortening and sugar; add eggs and vanilla extract;
beat until fluffy. Add sifted dry ingredients alternately with sour
milk, nuts and banana pulp, beating well after each addition. Bake in
g rea� ed 8 x 12 inch cake pan (approximate size) in moderate oven
(375 ) 30 minutes. Cool. Frost with brown sugar frosting, top
with nuts.

BROWN SUGAR FROSTING

1 cup brown sugar 2 stiff-beaten egg whites

1/4 cup water

Cook sugar and water to soft-ball stage ( 23EflJ ;. gradually

add to egg whites, beating constantly until mixture forms peaks.

26_
DOYLE 11:. CONNER. SPICAKKA LAMAR BLEDSOE, CHI I:F CLERK

FLORIDA.

MALLORY E. HORNE
ftEPRI!SII:NTATIVE, LEON COUNTY
HOUSE ADMINISTRATION, CHAIRMAN
BOX 228 PUBLIC PRINTING, CHAIRMAN
TALLAHASSitll, FLORIDA CONSTITUTI ONAL AloU!:NDMI!:NT9, VICE CHAIRMAN
APPROPRIATIONS
RULE$ AND CALENDAR
ATONIC ENERGY
.JUDICIARY C (GINERAL)

BANANA PUDDING

Grease a casserole with plent y of butter, Layer

bottom wi t h vanilla wafers, broken or whole, Add layer
of sliced bananas sprinkled with brown sugar and a
layer of custard. Repeat layering up to rim of casserole,
Top with meringue, bake until meringue is flecked with
gold.

To really gild the lily, skip the merinKue, bake 12

to 15 minutes and top with whipped cream and grated peanuts,
(Any custard recipe will do, It•s the bananas and the
layering that make the pudding,)

Sincerely,

Horne

27
 W.A.SHANCS

IRLO BRONSON
I"AIESIDIENT 1"1'10-TI:fol
ROBT. W. DAVIS

LEROY ADkiSON
SIEAOIE...NT• ...T•A,Afol5

A STATE SENATE
L. K. EDWARDS, .JR. TALLAHASSEE
20TH DISTRICT
IRYINa, FLORIDA
COMMITTEES:
November 24, 1958.
aDUCATION, CHAIRMAN
AP,.ROPRIATIONS,• VICIE CHAIRMAN
AGRICULTURE
CITRUS
INDUSTRIAL 1111 AT���� �N.:;:��:
�
RULI!S a CALlENDAR
.JUDICIARY "C"
LIYa STOCIC
TftANIPORTATION a TRAFPIC

Since, to be real truthful, I don't do much of the

cooking around our house, I am sending you one of my
favorite cookie recipes that Marjorie makes.

GINGER COOKIES

Mix together: Sift together:

3/4 Cup butter 2 Cups Flolp"

1 Cup Sugar 2 Teaspoone soda
1 Egg l·Teaspoon each, cinnamon,
4 Tablespoons molasses cloves and ginger.

Combine and make into balls like marbles. Dip in

sugar, place on cookie sheet-flatten with glass.
Bake in 325 degree oven for 10 minutes.

�L. K. E dwards, Jr.

LKE, jr:med
 PUBLIC
SAFETY
IDAVIE Sl!AIRIR BEGINS WITH
SHERIFF"
CRANOE COUNTY YOU I
P, C, liD?<- 20211
OIIIAHQIE COUNTY CCUIIIT Hau•c

December �. 1958

Apple Pie

p
vne frozen. ap le pie (any brand ) secured from the
nearest food store.

Bake in oven according to directions found on back

of package. Perfect pie guaranteed.

Slice while hot and sprinkle hesvily 1·dth grated cheese.

Sincerely,

·��
D:n e S ta.rr
Sh. riff

D;j/s

HEAVENLY HASH

1 c. maraschino cherries and juice

1 cup nuts (pecans and almonds )
2 boxes marshmallows
i pt. whipped cream
Chop marshmallows w i th cherries and jui ce. Let ·s tand
for 4 hours. Add whipped cream and nuts.
Favori te d ish of Honorable John E.
Mathews , Just ice of the Supreme
Court of Florida 1952 t o 1955,
Submi t ted by Mrs. Mathews.

29
 STATE HOTEL AND RESTAURANT 00MMISSION
TALLAHASSEE, FLORIDA

October 23, 1958

Jb:OHARD EDGERTON
COld:Ml88IONER

The $100. 00 Waldorf-Astoria Chocolate Cake

2 cups cake flour 2 tablespoons cocoa

1 cup sugar cup cold water
2 teaspoons soda cup Miracle Whip
1 teaspoon vanilla

Bake at 350 degrees for 45 minutes

Dip More

teaspoon thyme 1 / 2 pint Hellman's mayonnaise

teaspoon marjoram 1 / 2 teaspoon salt
teaspoon worcestershire l / 4 teaspoon pepper
l / 2 pint ·sour cream l medillffi onion, grated
1 scant teaspoon vinegar

and allow to stand for 24 hours before serving. Will

a breath. Will keep next to ice in a jar for two

Very sincerely,

Ric�� gerton
Commissioner

RE/kac

////
/ ?�
"­
-

30
 SAM M. GIBBONS
!I(NATOR. l ..TI1 OI!ITAICT
�OST OIF,.ICI!: DOll

TAM�A.
13.3

,LORIDA
�
\�l·�r.
. . .. . · •·
. -:; .;,.�
.
THE FLORIDA SENATE
TALLAHASSEE
November 14, 1956

This is my favorite dessert: Meringue pie!

2 egg 1�hites t cup granulated sugar

� teaspoon vinegar 2 teaspoon Vanilla
scant( ) ( scant )
Beat egg whites stiff, add 2 3rd of sugar with /
beater, stir in remaining sugar with fori<. Add
vanilla and vinegar. Butter pie pan well.

Bake in slow oven ( 275 degrees ) for 1 hour.

Filling:
/
3 4 cup chocolate chips ( scant )
3 tablespoons water

Melt over hot water and cool a little. Add:

1 cup whipping cream, beaten stiff,
Spread on meringue shell,

Optional: t cup whipping cream, beaten stiff,

spread over top.

Set in refrigerator for 1 hour or longer.

This pie can be made a day or two in advance and

kept in the refrigerator.

SMG:hrn

31
 A
v
JAMES E. CON
NOR
P. 0. BOX !5
BROOKSVILLE, FLOR
IDA
SENATOR
DISTRICT
NINTH

32
 W. A. SHANDS
PRESIDENT
IRLO BRONSON
PRESIDENT PRO-TEM
ROBT. W. DAVIS
8ECRKTA.JlY
LEROY ADKISON
. &ERGEANT·AT·ARM8

SENATE
WILSON CARRAWAY TALLAHASSEE COMMITTEES
8TH DISTRICT
TALLAHASSEE, FLORIDA .JUDICIAL "C"
LEGISLATIVE MANAGEMENT 6 POPULATION
COMMITTEES PUBLIC ROADS 6 HIGHWAYS
TEMPERANCE
APPROPRIATIONS, CHAIRMAN
EDUCATION, VICE-CHAIRMAN
BANKING
CORPORATIONS
PUBLIC HEA.L TH
PUBLIC UTILITIES
WELFARE

ANNIVERSARY ICE BOX CAKE

CREAH TOGETHER UNTIL VERY LIGHT, 2 CUPS

OF POWDERED SUGAR AND 1 CUP BUTTER, A DD ONE
EGG BEATEN WELL, THEN ADD TWO WELL BEATEN EGG
YOLKS, A DD ONE CUP CHOPPED PECANS AND THEN FOLD
IN THE TWO BEATEN EGG WHrTES.

LINE BOTTOH AND SIDES OF PAN WITH ONE

DOZEN LADY FINGERS, SPLIT IN HALF,

CRUHBLE WELL TWO DOZEN ALHOND HACAROONS,

PuT A LAYER OF BUTTERNUT HIXTURE, .THEN A LAYER
OF HACAROON' CRUHBS, THERE WILL BE TWO LAYERS
OF EACH. PR ESS THE CRUHB HIXTURE HARD WITH
HANDS AFTER EACH LAYER TO HAKE IT STICK TOGETHER.

PLACE IN REFRIGERATOR 24 TO 36 HOURS,

SERVE WITH WHIPPED CREAH,

SENATOR

_33
 OTHO EDWARDS GADSDEN COUNTY
J,IDIDD J'LOIIUI.... SUDU'J'S ASSOCIATlOH

QUINCY, FLORIDA

POUND CAKE

1/2 lb. butter

2 cups sugar
5 eggs
2 cups plain flour
1 teaspoon vanilla
1/2 teaspoon lemon flavoring

Cream butter and sugar well, then add eggs one at

a time beating after each addition, add flavoring and
last add flour and beat very little. Bake 1 h our in
oven at J50 degrees,

&'?�.:/� -
County
Sheriff, Gadsden

34.
. GEORGE SMATHERS CoMMI'TTilE ON FINANCE '

FLORIDA INTERSTATE ANC FOREIGN CoMMERCK

COMMITr:EE

5£LECT COMMI'TTEE ON SMALL BuSINESS

�Cnne� _.$ta:£e.$ ..$ena:!e

WASHlNGi-ON, D. C.

My favorite recipe consists o� taking a choice

·
steak an d burning it _slightly and· rapidly on both
sides over a charcoal burner. I am enclosing, however,
!'-. copy.o� one o� Rosemary's recipes, vhich is a great
.f'avorite· o� mine.

OPEN DISH APPLE PIE

I'astryt

1 small cake cream �heese

1 cup �lour
I ts_p.· salt.
4. lb. butter

Blend and roll out to line a square pyrex baking

dish, 12" x 12", 2 inches deep.

Peel and slice about 5 apples and place in dish

vitlt layers o� 1

1! cups sugar )
3 tablespoons butter) cru.mbled.
i cup �lour )

Sprinkle vith cinnamon

Bake 10 minutes at 450 degrees. Lover to 350

degrees and bake one hour more, until done.

GS:ect
 DOYLE E. CONNER INSURANCE AGENCY
136 West Call Street P. 0. Box 631 Telephone: 285

STARKE, FLORIDA

PINEAPPLE BISQUE

B. ounces vanilla wafers crumbs

3/4 lb. confection sugar
1 teaspoon vanilla
J:- No·. 2 can crushed pineapple (drained)
! lb butter
4 eggs
1- pint whipping cream
1- 4 ounce jar cherries
1 cup nuts

Cream butter, sugar, egg yoilks, add vanilla

Fold in beaten egg whites- Set aside

Line dish with crumbs

Spread bu�ter mieture
Spread pineapple
Soread nuts
Whip cream· add chopped cherries and dust crumbs on top.
Set in refrigirator for 12 hours.

CHICKEN CASE._�OLE

1- 3lb fryer
1- can cream chicken soup
1- can mushrooms
1 stick butter

Salt, pepper and flotir chicken parts

Place in melted buteer, oven fry until brown
Turn chicken add soup and mushrooms� bake approximatilly 25 minutes at 350)

.36
 3 4� -��� � �
�� � :r� �

� � ���

Favorite di a h of the Honorable Ro Chapman, Justice of the

Su Court of Florida 1937 to l�
9 Z. contributed by Mrs.
Ch��!��.

37
 fish
9M¥ 9. !l§edl
� d�
.J%,.ed'a Jf/� !18am� !}I�
.P�$�

CREOLE SEA RJOD GUMBO

Pour l cup cooking oil int o large rrying pan over low
heat and add l cup s irted r lour, slowly, Stir constantly to
brown evenly. It tak es about an hour to 1118ke a roux correctly,
according to expert Creole cook&. Continue c ooking roux until
it becomes the color of coffee w ith cream and smells like
browned rlour. Then add 8 stalks celery, chopped; 3 large
Louisiana red·onions, chopped; l large green pepper, chopped and
2 cloves of garlic chopped. Brown vegetables in roux.

Remove from heat and pour into l g allon of simmering water.

Stir thoroughly. S e ason with one-half cup Worchestershire sauce;
1 ounce Lousiana hot sauce ; one-half cup catsup; 2 tablespoons
saLt and 4 slices bacon or lean hBm. Cook at s low boil for
two and one-half hours . Add one and one-half pounds shrimp and
two pounds crab meat, cooked. (Oysters may be a dded in season. )
Cook one-h&lf hour longer. Hemove from heat and .sprinkle top with
one-fourth cup filet and keep gumbo w&rm to serve.
( Never boil gumbo after file• has been a dded or mixture becomes
stringy. )

Serve in bowl over rice. Makes ten to t welve portions.

Sincerely yours

PDB:lah
. f&¢u�
Enc.

38
ELWYN THOMAS STAT� OF' FLORIDA
.JUSTICt: TALLAHASSEE
SUPRI!:Mt: COURT

� � � -� ­ �

�0������
�������­
�� � ��-
C?.......::c ��,�-
� � � � ev�-�
� �­

c:a..4�� � �
�� ,_,__ �c/··•c.- �
�� - .
d,_,fG� � �
��.��
��- .

cr� � �. 6-7\.·./ d-

·� �/�
� � ��/·
�� � � .
. � ucr-- �.
.20�'58- �
39
 FLORIDA S-- S BUREAU

LEROY COLLINa, CHAIItMAN

oov••Nott
DON McLEOD RICHARD W. ERVIN
Dllt.CTOit ATTORNII'Y OKNIItAL

JOHN �. HALL, VICK•CNAIRMAN

SHIRIPP, CLAY COUNTY

F. LESLIE BES.ENGER
SHIRIP'P, ..ASCO COUNTY

BROWARD COKER
SHbUPP', HIGHLAND. CDUNTY

JOHN M. •POnawooo
.HUIP'JI', MONitOit COUNTY

GEORGIE W. WATTa. JR.

SH.ItiP'I", WA.HIHGTON COUNTY

OYSTER PIF.

One smali'onion � minced �nd one large slice of bacon ,

diced. Fry til brown and crisp.

Into .sh;tllow, greas e d baking d i sh , put layer of oysters ,

about one pint. Over them sprinkle half of the onions
and bacon , together v i th half of the fonoving seasoning!

1 tbls; m.inoed parsley

1 tbls;·�. mi�ced green pepper
2 tsp· salt.
•
.

1/4 tsp� bla'ck pepper

1/2 t sp; paprika
a• sprinkling of cayenne pepper
j u ice of one lemon

Put in another layer of a pint of oysters , cover w i th the

remaining seasoning and add a table s poon of b u t t e r.

Cover v i th thick , ri ch; b i scui t dough and pierce top v i th

knife to le - t out s t eam.

.40
 W.A.SHANOS

IRLO BRONSON
PRJ;:!IID£NT PRO·TE'"'

ROBT. W. DAVIS

LEROY ATKINSPN
!IEROE:ANT•AT·AA'"'S

STATE SENATE
VERLE A. POPE
.SENATOR 3r•• DISTRICT
TALLAHASSEE
ST. AUGUSTIN It", P"LOAIOA
October 8, 19S8

Minorcan Clam Chowder.

Cube one saall piece of white bacon into a heavy iron frying.
pan, fry until brown. Pour off excess fat ;
To the bacon· add
three chopped onions, two Bell peppers, and fry until onio�s
are partially brown. Add two.cans of toaatoes, salt arid
pepper, and allow to at.aer until reasonably thick, Pour this
into a lar,e, preferably thick-bottoaied, ·pot and add two diced,
'
half-boiled potatoes. Add,.one quart of choppeD claas, one
finely diced Datil pepper and season with Bay leaves and Thyme.
Allow this to aimaer 'for thirty minutes.

This produces a fairly thick chowder and, I would add, fairly hot. This
recipe has been used by "the Minorcans in St. Augustine 'for many years,
and for those whO' like highly-uaaoned seafood is an excellent dish,

Another of ay specialties is Pried Shrimp. This, also, is a Minorcan

recipe and was lost for aoae tiae until revived by the late Jerome Capo.

Take the desired aaount of raw shrimp, peeling off the shell
to the last joint. ·The sbriap should then be sliced and
fla·ttened on a board, Mix an egg ·batter consisting of two
egga thoroughly mixed·with milk, salt and papper. Into this
b&tter dip the shr'iap ·and cover with cracker meal. The meal
should be applied uniformly .and excess meal should be shaken
off ·ror the beat results. Place in a deep pot of! deep-fry
fryer a liberal p() rtion of fat or peanut oil. This fat
'
ahould be very hot before placing the shrimp in • . A common
aiatake in frying shrimp is to over-cook. Shrimp should be
placed in a fry-basket and dipped into the fat and taken out
alaost iaaediately. The color should be a very light brown,
aa·aonger cooking results in the shrimp being tou9 h. If the
fat is not lfufficiently hot it will result in a g easy 'l:

!ZJ;:
product.

Sin ,

Verle A, Pope

41
 STATE OF MICHIGAN
OFFICE OF THE GOVERNOR
LANSING
G. MENNEN WILLIAMS
DDVPNOR

SHRIMP CURRY

Z Thls. butter melted

Z Tbls. flour blended into butter to make smooth paste
1 Cup milk
1/4 Tsp. salt
1/8 Tsp. pepper
1 Tsp. curry powder
1 Tsp. chopped onion
l Can shrim p (or any leftover meat in any quantity)
4 Hard cooked eggs - yolks and whites chopped separately
1/Z Cup chopped peanuts
Z Slices of bacon chopped and browned (per person)
3 Cups cooked rice
1/Z Cup coconut browned under broiler
Major Grey's East Indian Chutney

To serve: First place a layer of rice o_n plate, pour over

some of the curry s�uce; add a little chopped egg white. Add
a little chopped egg yolk, add bacon, add peanuts, add the
chutney, and last add a sprinkling of co�tonut.

This recipe. is a real favori t e in 6ur family,

Governor

42.
DOYLE E. CONNER, &..IEAKEit LAMAR BLEDSOE. CHII:I" CLUK

FLORIDA

JOHN E. M AT H EWS , JR.

COMMITTEES,
RI!:PHIUIENTATIVJ!:, DUVAL. CoUNTT
FINANCE AND TAXATION'
630 LYNCH BLDC.
CONSTITUTIONAL AMENDMENTS
JACKSONVILLE, FLORIDA EOUCATION-HIGHER LEARNING

October 20, 1958 JUDICIARY B (CRIMINAL)

PUBLIC 6AI"I!TT
AERONAUTICS

FISH CHOWDER

Ingredients:

1 Red Bass, Drum, or Snapper, 2 stalks celery

weighing between 15 and 20 2 carrots
pounds 4 bell peppers
2 pounds crab meat Any other left over vegetables
3 pounds Shrimp in refrigerator
1 can Oysters Various seasonings, according
1/2 pound bacon to taste. I use the follow­
2 pounds okra ing: 3 Datil peppers; Salt;
4 Irish Potatoes Black Pepper; Worcester
4 large Onions Sauce; Oregano; Thyme.
1 can corn niblets or 6 ears ( )
Tomatoes (
if redish color
is desired )
This chowder takes a long time to make, and ordinarily
I start the evening before, although it can be done in one day
if a person gets up early enough.

The bass or other fish should be thoroughly cleaned,

removing the head, fins and large bones, but not discarding
them as these are used for the stock. The head, fins and
large bones should be put into a pot with water, salt, pepper
and a little worcester sauce, and simmered for about three
hours. The broth from this should then be poured through cheese­
cloth to remove bones and provide stock for the chowder. Any
meat left on the head, bones and fins can be put into the
chowder also.

While the stock is cooking, other preparations can

go on. The meat of the fish should be cut into small squares.
All vegetables should be diced or cut into small bits. The
bacon should be fried very crisp in a large frying pan. The
vegetables should then-be simmered in the bacon drippings in
the pan where bacon was cooked. Although the vegetables wnl
provide considerable wate� usually additional water will
have to be added to the vegetables, depending on the thickness
desired.

Then add the vegetables which have simmered in the

frying pa -'
to the stock, crumble the bacon and add.

43_
 At .this stage I start putting in the seasonings. Cut
the Datil peppers, etc., into small parts and add gradually
as the chowder continues to cook. Taste from time to time
as seasonings are added. I usually allow the vegetables to
simmer for several hours before adding the fish, shrimp,
crab meat and oysters.

After all ingredients are in, the cook should sample

occasionally to get the desired flavor, and degree of hotness.
The longer the chowder simmers the better the flavor will be,
and I suggest a period or three to four hours as a minimum
after the final ingredients are added.
STIR FREQUENTLY, or every 15 minutes while simmering.
We have used this recipe many times to feed large
crowds. It was inherited from my rather.

Sincerely,

JEMjr/JS

44
W. V. KNOTT BUILDING TALLAHASSEE, FLORIDA

SEAFOOD AND SPONGE INDUSTRIES

GEOLOGICAL SURVEY

BAYWOOD FRIED FLORIDA FISH

Build a fire under grill, using Florida

Baywood. {Hickory will do if baywood
not available). When it burns to hot
coals heat cooking oil in iron skillet.
Rave your fish scaled, cleaned and
filleted. Salt, pepper and roll fillets
in corn meal. Fry in li.ot ·oil until
golden brown, turning often to prevent
burning. Serve piping hot with lemon
quarters and Florida hushpuppies .

.45
STEPHEN C. O'CONNELL STATE OF' FLORIDA
TALLAHASS��
SUPREME COURT December 8 J 1958

The following are favorites. You may take your

choice.

SHRIMP BUTTER

Put 2 pounds shrimps, shelled,

cooked, and deveined, through the finest
blade of the food chopper. Combine the
shrimps with 1 pound butter in a heavY bowl.
Add salt, pepper, mace, and chili powder to
taste. Pound all together until the mixture
is well blended. Pack the butter in a crock,
chill it, and serve it as a spread.

COLD CURRIED SHRIMPS

Saute 1 clove of garlic, crushed, and

1/4 cup each of onion and apple, both minced, in
4 tablespoons melted butter until the onion is·
golden. Discard the garlic. Stir in 2 tablespoons
flour, and add 1 cup stewed tomatoes, 2 teaspoons
curry powder, and salt and pepper to taste. Bring
the sauce to a boil, strain it through a fine
sieve, and cool it. Measure the sauce and add an
equal amount of mayonnaise and 1 tablespoon lemon
juice. Fold in 2 pounds shrimps, cooked, shelled;
and deveined, and chill the curry for 3 hours.
Serve the curry on a glass plate garnished with a
ring of thinly sliced cucumbers, and sprinkle it
with slivered toasted almonds.

SCO'C/lo'c :E'. O'Connell

46_
 SENATE
E. WILL.IA.M GAUTIER TALLAHASSEE
28TH DISTRICT
1200 MAGNOLIA
NEW SMYRNA BEACH, FLORIDA

COMMITTEES
CITIES 6 TOWNS, CHAIRMAN
SHRIMP CHOWDER
.JUDICIARY ''A''• VICI!·CHAIRMAN

2
BUILDINGS 6 LOANS

lT����:.:!g-� cups cooked, shelled shrimp

C

FORESTRY 6 PARK!t
LABOR 6 INDUSTRY
1 cup diced celery
LEGISLATIVE MANAGEMENT 1 quart cooked diced potatoes
1
6 POPULATION
MOTOR VBHICLIIS tablespoon flour
t teaspoon celery salt
1 tablespoon butter
� cup diced white bacon (salt pork)
1 teaspoon minced pa rsley
1 quart boiling water
1 pint milk
1 large onion (chopped)
Salt, pepper and paprika to taste

Fry pork in deep pot until crisp. �emove. Cook chopped onion in fat.
When slightly brown add celery and boiling water. Cook 1.5 minutes.
Add potatoes, salt, pepper and celery salt. When it comes to a boil
add shrimp. Cook 1.5 minutes longer iUld add milk. When it comes to a boil
thicken with flour and butter. Put large chunks of butter in soup bowls
before ladeling chowder into them. Sprinkle with paprika and minced
parsley. (This is good with· hot biscuits, cole-slaw and for desert,
bowls of sliced citrus fruit topped with grated coconut). It 1s good
pioneer food too:

This is a one dish meal that is ample for six and polite for eight.
It's easy to cook out-of-doors. in an iron �ttle. It's a recipe dear
to the hearts of those who love seafood and is an excellent "rib sticker"
for teen-age groups. (In that case cook the chowder early and he�t it
on the outdoor stove when the children arrive.)

47
 .
COYI...E E. CONNER. SPEAKER LAMAR BLEDSOE, CHtEP' CLERK

FLORIDA Hou;�,�O:::_ p--�-_::�� SB NT.A.T IYB S

· 'JI.'I.&LL&&.&••am 1�

C. FRED t\RRINQTON
-'---'ilf!lrrr-r!'�
REPREIIENTATIVI!, GAD.DII:N COUNTY
WORKMEN·· COMI"EN•ATICN, CHAIRMAN
HAVANA, FLORIDA 8TATII: IN.TITUTION8, VIC& CHAIRMAN
FINANCE AND TAXATION
. INDU.TRIAL D&VII:LOPM&NT.
PEN.ION• AND RETIREMilNT
• T&MPIUIANCII:

I POUND CRAB MEAT, PRErERA8L� CLAW

t OOUND 8UTT£R
I SLICE BREAD
t SMALL BOX SALTIN£S
I CUP CHOPPED ONIONS
"?. TA8L£8POON8 MAYONNA I Sf:
2. £QQS
2 L£MON8
I TABLESPOON SALT
I T£A8D00N R[Q P[�D£�
I· TA!L£8D00N WO�CESTE�BHIR£

MELT 8UTiERe POUR WELL 8EATEN tGS AND MELTED BUTTER OVER CRUMBLED
CRACK£:RB AND e·REAO, Aoo OTHER IN GR E DIENT8 AND MIX WELL, PLACE IN
WELL QREA6[0 BAKING DISH, BAKE �OR AeOUT .5 UINUTE8·AT 350 DEGREES,

C,
����j{::
rREO ARRINGTON

.48
CHARLES E. BENNETT COMMrrrda
MEMBER ARMED SERVICES
2D DJIITRJCT, FLoRIDA

�ongrt�� of tbt 'llnittb j;tatt�

SECRETARIESt
J. W. NORMAN AUDREY W. STRIN&FEU.OII
ADMINISTRATIV& ASSISTANT JEANNETTE CH£SIROUQH SOIIEIS

Jpou�t of 1\epu�entatfbt� CECU: CHRISTY

AIIITA WADSWOR'lll

IIUflfngton. Jl, C:.

49
 'U�)�� §; ��
��l3 � ���
TALLA H AS S E E
.J. E D W I N LA R S O N
!!TAT !!: TRI!;ASURI!:R

Decembe:r: 12, 195.8 .

S C A L L O P E D
- - - - - - - - -

1 pt . oysters li cups ere� sauce

2 cups cracker crumbs t tap . vorcestershire
i tap. salt Dash of pepper

Dra.i.il. oysters . Combine cracker crumbs, salt and

pepper. Sprinkl.e i cup crumbs in buttered casserole 1
cover vith l af r of oysters . Add vorcestershire to
sauce .. Pour cup cream sauce over . oysters . Repeat
layers . Sprinkl.e remaining crumbs over top . Bake in
moderate oven for about 30 minutes · or until. bl'Olill .
Serves 4 to 6 .

so
 MRS. JANET BAIN THOMAS JAS. M . MILLIGAN MRS. CHRISTINE MAXWELL
BllCRETARY-TREABURIIR

STATE DEMOCRATIC EXECUTIVE COMMITTEE

OF FLORIDA

November 24, 1958

1 ST CONGRESSIONAL DISTRICT:

MRS. MARTHA VAN PETTEN. CHM.

WALTER P. FULLER, VIC!-CHM.

ST. PETERSBURG

MRS. PAULINE S . ASH, SEC Y-·TR E.O.S.

2 N D CONGRESSIONAL DlqTRICT; FLORIDA DEMOCRATIC VICTCRY ST'EW

T. J. JENNINGS. JR., CHM. (Serving for four persons)

S A D I E C. BETTS, VIC£-CHM.
3RD CONGRESSIONAL DISTRICT:
L. E. MERRIAM. CHM.
MRS. CEBELLE MEIGGS, VICE-CHN.
4TH CONGRESSIONAL DISTRICT;
HOLMES ALLEN. CHM.
MRS. JOHN LAKE. VICE·CHM.
5TH CONGRESSIONAL DISTRICT:
DON BRADSHAW, CHM.
MRS. G. 0. WAT!(INS, VICE-CHM.
MRS. DOROTHY BRADSHAW. SEC.·TRE.O.s.
Place four whole live, or fresh uncooked, crabs in broiler
pan with one pound of fresh shrimp. Pour enough water over
crabs and shrimp to just cover them. Grate one small, or
medium Florida spanish onion in broiler, with one-quarter
of small garlic pod. Boil for thirty minutes. Then pour
water (base juice) in which crabs and shrimp have been cooked
into double boiler. Place one pound of deluxe fresh Florida
lump crab meat into crab-shrimp jiice base. Add eight ounces
of cream style corn and eight ounces of small two sieve green
sweet peas with juice. Flavor to taste with Lea and Perrin
Sauce, accent and salt, then add one and a half ounces of
Burgandy wine and allow to cook in double boiler for thirty
minutes. Thicken to desired consistency with cracker cl"Wibs.
Serve in warm cerial or soup dish.

With every good wish, I remain

INVERNESS

6TH CONGRESSIONAL DISTRICT:

T. J. F. KENNEDY, CHM,

MRS. J . T. ROSE. VICIE·CHM.

PUNTA GORO.O.

MRS. M I LDRED TAYLOR. SE:c.-TREAS.

CLEWISTON

7TH CONGRESSIONAL DISTRICT:

M. Milligan
FRANK 0. TAYLOR, CHM,
Chairman
Jl1M/bl

BTH CONG R ESSIONAL DISTRICT:

LE)( GREEN, CHM.

MRS. R U B Y McCH ESNEY. Vlci:-CHM.

M.O.OISON

51
 W. A. BHAN09
�Jti:SICI:NT
IRLO BRONSON
�RESICI:NT PRO·TEN
ROBT. W. DAVIS
SI:CRICTAJt.Y
LEROY ADKISON COMM ITTEES:
s•RGEANT·AT•AIIWS .JUDICIAftY "8," CHAIItNAN
�������!T���:�VI:RTISINQ,
C
SENAT E CONSTITUTIONAL AMENDMENTS
COUNTY ORGANIZATIONS
DRAINACII I! a WATER
FRED 0. DICKINSON, JR. TALLAHASSEE
CONIIItRVATION
EDUCATION
311TH DISTRICT INSURAHCI:
POST OI"I"IC.E IIOX 411 VlttERANS' Al"fiAIRS,
WI!ST PALM BEACH, !"LORIDA AVIATION, RADIO a T.LEVISIDN

CHAR COAL MULLET

FLORIDA CRACKER STYLE

Prepare fresh ocean mullet ( eating size and type )

in fillets and place on moderately hot charcoal
grill, making sure grill is 4 inches or more from
the hot charcoals .
Then constantly b rush fish with a mixture of melted
butter, salt, pepper and (Florida) lemon juic e .
When one side i s cooked to a golden brown, turn
fish ove r and repeat this proces s .
After mullet i s cooked remove from . .grill and s e rve
an an outdoor charcoal dinne r entr e e .
Note: T h e mullet and lemon m u s t both be from
Florida or the fish will not be up to expectations .

_)
__

52
 STATE OF FLORIDA

T H O MA S D . B A I L E Y
D E PARTMENT OF E D UCATION
SUPERlNTENOENT

T A L LA H A S S E E

Escalloped Oysters

1 pint Oysters

1 pint crackers ( saltines

1 stick butter

1/2 cup milk

Salt

Pepper

In buttered casserole put a layer of crumbled cracker

c�umb s , over that a layer of oyster s , sprinkle with

salt and peppe r and pour over 1/3 of the melted butter.

Make another layer as above . Pour milk over all . PUt

cracker crumbs on top with the last 1/3 of butter.

Bake in moderate over

.53
 STATE OF NEw J E R S E Y
O FF I C E O l" T H E G o v E R N O R
T R EN TON

ROBERT 8 . M E Y NER
GOVERNOR

CRAB MBAT AU GRATIN

4 tbsp. butt e r 1 c . milk

5 tbsp. f lour 1 c. freshly grated Parme san Cheese
1 c . heavy cream lb. a l l lump c rab meat ( f resh)
salt and pepper to taste

Melt but t e r , add f l our t o make a smooth roux. Add c r eam and milk
s l owly unt i l cream sauce is thick and smooth. Add cheese , except
for three heaping tablespoons. S ince the cheese is salty , now is
the t ime t o add sa lt and pepper t o taste .

Mix in the crab meat lightly , be ing careful to preserve it in lump

f orm. Turn into a casserole , spr ingling the remaining Parmesan on
t op . I f you expect the dinner w i l l be delayed either b y late ar­
r ivals or the hos t e s s ' enjoyment of the c onver sation over the hors
d ' oeuvres , br own the casserole l i ngeringly at 325°; i f you want to
hurry the serving , bake at 400° unt i 1 brown and bubbl i ng •.

If you prefer making the sauce t he day before ; turn the c o ld sauce
and crab into the casserole and bake in a s l ow oven. Once it is
hot , you can hasten or delay . Leftovers can be served next night
_
a s hot canapes.

Serves s ix .

Sincerely,

�� �

54_
 W I L L I S C O LL I N S , C H I E F WILBURN 0, 5.
TELEPHONES
l OFFICE OL3-�271 D E P UTY MESSER,

RESIDENCE OL3-!SSI8\
TELEPHONE MY7-2822

JH[EJRBIEIRT 09 }5)1[AJR§lE!Alr�Jr�
S H ER I FF

MEMBER

�
�
Apuluchicola, Florida

FISH or SHRINP CHC•.'IER (Serving for 6 )

lJ. ounce s of
Chop one ll!edium onion and l'olive-oil: Dice t hree med iu.'ll !-Potatoes
brmm ili and
plac e t.n pot , cover -,rith water, boil until tender : Add 2 #2 cans of tomatoe::; to
br<Y.med onions and c ook dmm to a brown gravy : Dice up � bell pepper, 3 stalks
of' celer;, � lemon !� pods of garlic and add to br01m gravy and cook for 10 minutes
then add J :nullet (or 2 lbs . of s hrimp) , salt to taste, b).ack pepper , 2 table spoons
of <rorchester sauce, 4 s hakes of tobaa co sauce , . an:l the potatoes >Tater and all '
cook for 10 minutes ancl s·e rve with s t eame d rice.

( HulJ.at s hould weigh about 314 lb. each, & cut �s

2)3lche� go-- {2� Lb. of f is h)

The above is HY mm recip e .

J:1'{�
Herbert

55
BILLY MATTHEWS JACKSOII IIYAH
8TH 01�, Fl.DIIDA ADIIIIIIITU!MI ASIItTA

MDIIDI
CCIMIIITTII 011 AGIICI&.TVU �ongrtss of tbt llnittb �tatts
CCIMIIITTII OII
DIIRICT Oil COLUIIIIIA . J;ou.ut of 1\tprt.Utntatibe­
llalflinutm. Ja. &

PICKLED SHRIMP

Cover 2� pounds fresh or frozen shrimp wi th boiling

water . Add � cup celery tops , � cup mixed pickling
spice s , 3� teaspoons sal t . Cover and simmer 5 minutes .
D�ain , cool with cold water . Peel and devein under cold
water .

Al ternate layers o f shrimp wi th 2 cups sliced onions

in shallow dish. Add 7 or 8 bay leaves and cover with
this pickling marinade :

1� cup salad oil

3 / 4 cup white vinegar
2� tablespoons capers and j uice
2� teaspoons celery seed
1� teaspoons sal t
Dash of tabasco
Mix well , pour over shrimp . Cover and
chill .

Thi s wil l keep at least a week in the refrigerato r .

Drain and serve wi th onion rings .

56
 ""

�ueriff
0rTiCE PUONE 2·4740
'W. P. (BILL) JOYCE
MEMIIII:R FLOIIlliA SHERIFFS ASSOCIAnON •
• LEON COUNTY
NATIONAL SIIERIFI'S ASSOCIATION

JAIL PHON£ 2-04.65 TALLAHASSEE, FLORIDA

NOVEMBER 25, 1 958

f i SH CHOWDER

5 L B . F I SH - ( S N A P P ER OR GROUPER )
4-5 OZ. SALT PORK
2 LARGE ON I ON S
4 MED . S I ZE POTATOES
2 QTSo M I L K
I CUP C E L E R Y
S A L T AND PE PPER
12 CRACKERS

D I CE PORK, ON I ON , C E L E R Y AND POTATOE S . BO I L F I SH I N SMALL AMOUNT or

WATER UNT I L NEARLY SEPERATEO F R OM BON E . REMOVE SK I N AND BON E , AND
BREAK I NTO SMALL P I EC E S , SAVE WA T E R . f R Y PORK I N SOUP POT CAST I RON (
)
PREFERABLY , UNT I L CUBES ARE GOLDEN BROWN . ADD ON I ON , C E L E R Y , POTATOES
AND F I SH WA TER . WHEN POTATOES A R E SOr T , ADD F I SH AND M I L K o H E A T , BUT
00 NOT B O I L , ROLL CRACKERS AND ADO TO CHOWD E R . SEASON TO TASTE AND
SERVE .

w. P . 118 1 LL11 JOYCE

"'DON'T WAIT 'TIL SUNDOWN TO SLOW DOWN"

57
�b eriff
Phone LOGAN '1�5131
LESLIE BESSENGER
ME'MBI:t FLORIDA 8llntn'S A8SOCJAT10N
• PASCO COUNTY
MEJI:DI:R FLORIDA ,8lii:RIFI'S DUJtEAt1

DADE CITY, FLORIDA

SEA-FOOD CASSEROLE

Me i i 1/2 cup but ter in a large skille t . Sau t e un t i l golden

one s ma l ·l o n i on , pe e l ed a n d minc ed , a n d o n e pound sma l l
mushrooms that have been w iped w i th a damp c l o th a n d then
quar t ered . Take sk i l l e t from heat and remove mushro oms .
Set aside to add later. S i ft 1/3 cup f l our w i t h o rt e table­
spoon salt , 1/2 t easpoon e a c h nutmeg a n d Il&Prika , 1/4 t easpoon
b l a ck pepper and. 1/8 t ea spoon cayenn e . Mix together w.i th
two cups heavy c ream , 1/2 t easpoon grated l emon r ind and
one sma l l bay l eaf' , crumb l e d . Bl end. cream m i x t ure into
rema i n ing bu t t er in skillet . Add the me a t from a two�pound
c o ok e d lobs t er , cut into chunks , o n e pound . canned or frozen
crab meat , f l aked· , w i th bone s remov e d. , one green pepper 1
m i n c ed , and the c o oked . mushrooms . Cover ski l l e t and. re t urn
to very l ow heat . S t rain the l iq u i d from two q u a r t s oys t e r s
and bring l i quor to a boil in a large saucepan . Add the oys t ers
and cook un t i l the edges c u r l , �out three to four m i n u t e s .
Remove the oysters and add to the mix tur e in the skillet .
Beat two egg yolks and m i x w i th one cup c ooked oyster l i quid
(or, if' you prefer , use 1/2 cup whi t e wi ne w i th 1/2 cup oys t e r
l iq u i d ) . Add to the s e afood and m i .x we l l . Put into a 2-1/2
quart cas s e r o l e , t o p w i th buttered bread crumbs and bake in
a modera t e l y h o t oven , 375° Fahrenhe i t , unt i l c rumb s are
g o l d e n brow n . Makes e i gh t s e r v i ng s .

Th i s is a tried and true r e c ipe we s erve a t . our c ab i n

o n M u d R iv e r on the coa s t n e a r B a y Port . F r i ed Mul l e t ,
che e s e gr i t s , hushpupp i e s · are the mo s t favo r i t e d i she s . But
thought you would l ike th i s one .

Be st l u ck to . y o u .

S i n c e re l y ,

58
 MCJ4B&R DON SOUTHWELL. MUIBI!.R
T. PAINE KELLY. JR., MtnoteaR GORDON GRANGER, OR. J. W. COSPER. JR .. MI.M'altJ't

TANPA, f'L.ORIOA IJI, KI:: CITY, P'LOAIDA HOMI!STI'!APo FLORIDA ORMOND flltACHo f'l,.ORIOA

A. D . ( BOB) ALDRICH
TALLAHA S SEE
November 19, 1958

S TUFFED MULlET

Split the mullet down the back all the way to the tail but don ' t
cut through the belly skin. Stuf'f him full of a mixture of about �
smoked sausage and t chopped onions after thoroughly salting and pepper­
ing the inside of the fish . Fold mullet back up and tie together by
wrapping string around the fish. All of this should be done Without
removing the scales or the head of the fish. Cook over coals for about
30 minutes . Cut the string, spread him on your plate, and get with it .

Mullet so prepared are best served with grits, cold slaw, and coffee .
A few drinks beforehand will improve the flavor .

I would also like to make one general comment about cooking game .
Most game is overcooked. The secret to proper frying of game, for example,
is to have the grease burning hot; get it in and get it out . Quail, par­
ticularly, are prone to be dry and unless they are cooked rapidly will
lose much of their succulence .

Sincerely yours,

OEF:he

0 . r� a r l e F rye

tf:t READ �- - FLORIDA'S OWN OUTDOOR J\IAGAZINE

59_
 STATE OF FLORIDA
E. H A R R I S D R EW
..JUSTICE
TALLAHASSE:E
SUPREME C O U R T

A fir s t class chowder ca�no t be bui l t with a fish t ha t

has been o n ice more than an hour or two . After that time
the o i l s become s t rong and dis t as teful and d ominate the flavo r
of the ul timate dis h . Water u sed in boiling the heads and
back should be held a t a m i n imum s o tha t the liquid w i l l have
a heavy co n s i s t ency when the chowder is complet ed .

FISH CHOWDER

C l ean the head , backbone and throat of an 8 to 10 lb . o r

two 4 t o 5 l b . gro upers ( preferably the gray grouper or gag ) .
Place in a large po t with two or three bay leaves , one clove
gar l ic , two or three medium sized Spanish onions and the tops
of a bunch o f celery. Add one or two tablespoons Worches tershire
sauce , s a l t and pepper t o t a s t e and abo u t three p i n t s water .
Place t op on p o t and boil un til meat fa l l s off bone . Remove
fish and pick o u t a l l bones . Ret urn fish t o pot with remain-
ing liquid and cooked vege tables .

THEN -

C u t in t o 1 / 2 inch squares one-ha l f pound of s a l t pork

and brown in small frying pa n .

IN THE �fEANTIME -

Put i n t o the p o t s 1 can garbazo beans ( or , if n o t avail­

abl e , four med i um s iz ed diced I r i s h p o t a t oes ) , 1 can t oma t o
pas t e , 1 can t oma t o es , 1 /4 l b . but ter ( o r 1 / 8 lb . i f o n a diet )
and the remaining celery cu t fair ly fine . If green da tyl peppe r s
a r e ava i labl e , a d d one or two cu t i n ha l f . \ihen the celery is
� d one ( s l ight l y cr i s p ) ADD abo u t 2 lbs . d iced gro uper
f i l e t and the bacon and s uch part of bacon grease as d e s ired .
Remove from fire and al low about ten minu t es f o r diced file t
t o co ok .

In add i t i o n to t he fish f i le t s , there may be added crab

mea t , s ca l l ops or c lams in s uch amo unts as may be des i rabl e .
This u s ua l ly add s n o t only f l avor but incen t i ve for much
conversation .

A co uple of tablespoons of sherry to each serving is a l s o

acc ept ab l e .

EHD : bw

60
 SAt' C F: FOR F ISH �IARGl'ERY

2 1 / 2 cups f i sh s t ock
3 tabl e spoons bu t t e r
3 tabl e spoons f l our
1 8 sma l l shr imp , or 1 / 2 cup l ob s t e r or l i t t l eneck c lams
1 / 3 cup wh i t e w i ne
1 /4 tea spoon s a l t , paprika
1 / 8 teaspoon pepper
1 tab l espoon choppe� oysters
1 ( 4-ounc e ) can mu shrooms
3 hard - c o oked eggs , choppe�
1 /4 cup grated che e s e

S immer f i sh s t ock unt i l i t i s red uc ed t o 1 1 /4 cups .

"fe l t butter and bl end i n f l our . Add the l iq u id grad ua l ly ,
s t i rr i ng cons tant l y un t i l mixture thickens . Cook 3 minu t e s
l onger ; c u t a l l bu t 4 of the shr imp i n t o the sau c e . Add the
wine , season i ngs , oys t er s , mushr o oms and 2 of the eggs . Pour
the sauce over the baked f i s h , t oppi ng with the rema i n i ng
shrimp , egg , and gra t ed chee s e . Bak e i n 3 50 d egree F . oven
unt i l ch e e s e me l t s . Serves 8 .

MATELOTTE - Omi t eggs and chee s e . U s e only 1 cup f i sh s t o ck .

Add l cup wh i t e w i ne , 1 sma l l oni on , minced , and
3 tab l e s poons burned brandy , s e rve o ver 2 pound s
poa che� f i sh or bro i led s t eak .

Phi l ip D. Bea l l

' 61
OFFICE PHONE PRospect 2-2591 HOMI� PHONE PRmopect 3-3611

Doyle E. Carlton, J r.
P. 0. BOX 385

Wauchula, Florida

One of my fav o r i t e d i s h es that you m i gh t

i n c l ude in your "Po t l uc k Rec ipe Bo o k " i s fr i e d w i l d
t :�. r key . Cut t he b reas t in sm a l l s l i ces, o r f i ng e r
s t r i ps, . b a t t e r them i n fl o u r, a n d jry a s y o u would
ch i cken or s o me o t h e r jo w l . J� i n Ha r d e e Co u n t y ,
call it Fr i e d W i l d Turk e y .

Th i s d i sh is m uch l ike me, r 1. t h e r s i mp l e ,

but un l i k e me L7 t ha t it is v e ry g o o d .

Si n c e rely,

it�;:{�
Doy ;: C a r l t o n, Jr .

!JEC, Jr/as

62
 ®au-� u£ .ur� Qi}qb"�
MARV I N G R I F F I N
J\lllutht

November 5 , 1 95 8

ROAST WILD T URKEY

1 wild turkey, 8 to 1 0 pounds 1 / 8 teaspoon c rushed thyme

Salt and pep per 5 junipe r b e rrie s , c rushed
1 / 2 lb. sausage m e at 1 / 4 cup chopped parsley
1 / 2 cup chopped onion 1 cup cooked che s tnuts , chopped
1 cup chopped c el e ry 8 cups soft b read c rumbs
1 teas poon salt 4 to . 6 s l i c e s bacon
1 / 4 teas poon p e pp e r Melted bacon fat

S pri:n k l .e turkey ins ide and out with salt and p e p p e r . Cook s au s ag e in
a skillet until well done. Add onion and celery; continue to cook until
vegetables are tend e r , Add s easonings and b read c rum b s ; mix well,
Spoon stuffing lightly into neck and body cavitie s , Clo s e openings with
skewers and string, Cove r b reast with bacon slice s and c h e e s e cloth
soaked in melted bacon fat, Pull l e g s upward and tie together with
string. T u rn wings und e r . Place turkey b r e a s t up on rack i n roasting
pan, Roast in p re heated 3 2 5 - d e g ree oven 20 to 2 5 minutes per pound,
basting frequently with fat, Remove chees ecloth, skewe r s and string.
Serve wit� giblet g ravy , acorn squash, b roccoli, corn muffins . and
c r anberry sau c e .

M G : vo

63
 SE N ATE
E. WILLIAM GAUTIER �LAHASSEE
28TH DISTRICT
1200 MAGNOLIA
NEW aMYRNA IBIIlACH, !"LORIDA

COMMITTEES
CITIES 81 TOWNa, CHAIRMAN VOLUS IA COUNTY CH I CKEN P ILAU
.JUDICIARY "A", VICE-CHAIRMAN
aUILDINGS a· LOANS
ClTRU8 PRUITS
Put i nto a large s t ew pot
1 Hen (4 5
II:DUCATION
FOREHRY 81 PARKS. .
LABOR 81 INDUSTRY
to pound s )
cut u p i n p i e c e s . S e e t hat
LEGISLATIVE MANAGEMENT
81 POPULATION
t h e l a t e o ld l ady is c ove r e d w i t h wat e r ( a f t e r y o u
MOTOR VI:HICLI:S
have s a l t e d e a c h p i ec e s e p a ra t e l y ) . S e t t h e pot
on t h e s t ove and let i t s t ew unt i l c h t c ken is tender .
T e s t it wi t h your f o rk - when tender take the c h i c ken
out and r emove c he c k e n f rom bone s . Cut p a rt of
c h i cken· skin in s ma l l p i ec e s . Ke e p c h i c k en s t o c k
to u s e l a t e r .

Cut up in cub e s and f ry unt i l brown 1/2 c up s a l t perk. Add and c o ok

unt i l transpar ent 4
l ar g e o n i ons c ut f i n e . J u s t b e fo r e o n i o n s a r e
c l e a r enou g h add 1 g re en p e pper c ut f ine .

Mea s u r e i nt o a l a r g e pot ( pr e f e r a b l y an i r on dut c h oven ) 4!

c u p s c h i cken
s t ock ( if you don ' t have t h i s muc h add water t o s to c k t o mak e t h i s amount )
Then add the fo l l ow i ng ing r e d i ent s to t h e s t oc k :
1 t e a s poon b l ack pepper
1 p i nc h of a l l s p i c e
7 ta b l e spoons Wo rc e s t e s h i re Sauce
1 c l ov e of gar l i c
1 hot b i r d pepper
1 t e a s poon c h i l i powder
2 ta b l e spoons s a l t
8 ounc e s o f c a t sup
B r i ng a l l of t he s e to a good b o i l t h en add : P i e c e s of c hi c k en and sk i n ;
3 c u p s r aw r i c e ( wh i c h h a s been wa s h e d t h ro u g h s ever a l wat e r s )
Br ing t h i s t o a r o l l ing bo i l , t h en .turn f i r e l ow and s t eam unt i l r i c e i s
f l uffy . ! Do not s t i r w i t h a spoon, us e a fork t o turn over i n t he pot
about thr ee or four t i me s ) Th i s takes a p p r o x i ma t e l y two hours t o c ook •

.64
 W. A. SHANDS
PRII:SIOI:NT
IRLO BRONSON
PRC81D£Nt; PAO·TCN
· ROBT. W. DAVIS
811:CACTAJI\1:
U ROY ADKISON
SII:ROCANT·.�T· ARWS

F L O R I DA SE N A T E
TALLAHA SSEE

65
 STATE O F FLORIDA
OFFI C E O F T H E

A T T O R N E Y . G E: N E: R A L

TALLAHASSEE

R I C H A R D W. E R V I N
ATTORN�Y G I!: N E R A L.

� -· J�'' '
;;;i _ll � �M-� ­
;j fl � � ��
.

c? � .�
/.� �� �'YYI--<V
� �r� �-_L_u.��
� � ��� � '
'� � � � ��

���::��·
���
�� �
� c:L<V <J<..J �, -

66
 PAUL G. ROGERS AOMINI�,O,TIV£ ,O,IIUI'Tf<HT
8TH DISTRicr, FLORIO,O, EUGENE A. ROBINSON
ROOM I l l , HOUSE OFFICE SLOG.

HOME ADDRESS:
Wr:sr P,o,LM BEAC:II, FLORLO,o, Ql:ongress of tbe 1!tniteb �tates
COMMITTEE:
PUBL.IC WORKS
�oujjt of l\tprtljtntatibt5
SUBCOMMITTEES:
IB11�ington, :10. «:.
FLOOO COHTII:OL
RIVD\1 ""0 HARIORS

OVEN-BAKED "SOUTHERN FRIED" CHICKEN

Dip pieces ot chicken ( preferably breasts ) into melted

butter . Salt vith garl ic salt and r g l l in fi n e l y crushed
potato chips . Place in pan in a 3 5 0 oven and cook for
approximately 45 minutes , or unt i l tend e r .

P GR : mcd

67
 (t l!c §p.calt.er'i'f )Rv.ams
)taus.e af R.ep-res.cntatin.ef.f JEI_JS>_
,W ::u•lringtvn, ,!B. QJ

. Several years ago I was advert i s e d

as a great frier o f chicken but that over ­
empha s i z e d my culinary abilit ie s . It has
been so long s ince I �ried any chi cken that
I have forgotten my recipe .

The f o l l ow i ng is r e s pe c t f u l l y d e d i c a t ed to
"Mr . S am " .

BUTTERM ILK-FRIED CH ICKEN

one l a rge cut up fryer for ha l f an hour

/2
Soak
in 1 1 c up s of g o od r i ch b u t t ermi lk . R emove a t
end of s o ak i ng pe r i o d but do not dry . Ro l l pieces
in f l our , salt , p e pp e r and a t ab l e s po o n of m i n c ed
pars l ey . B r own pieces in ch i c k e n fat or hot oil
and butter un t i l go l d e n . Pour r ema i n i ng bu t t e rm i l k
in baking d i sh and add b r ow n e d c h i c ke n . Bake un­
c o v e r ed in 2 5 0 -d eg r e e oven un t i l t e nd e r , or abo ut
/2
·

1 1 to 2 hour s .

W o n d e r fu l w i th b i scu i t s ma d e w i th cupfu l of
s t r on g chi cken b r o th l i gh t l y thi ckened w i th c o rn­
s tarch , an d any g o od bak i n g powd e r d o ugh .

68
 WILLIAM c. LANTAFF
990 HUNTING LODGE OR.
MIAMI SPRINGS, FLORIDA

BARBECUF.D CHICKEN

2! lbs . to 3 lbs . fryers spl i t i n ha l f

Sauce t ( F<U" 3 or 6 halved chickens )

1 lb . o l eo } · cup vinegar
6 F l orida l imes • bo t t l e c a t sup
1 bo t t l e ho rserad i s h 2 tbl o worch e s t ershire
' sauce
1 tbl . Taba s c o 3 tbl s . salt .

Heat sauce over s l ow fire to m i x ingred i e n t s we l l b u t

d o n o t bring to bo i l .

The charcoal f i re should origi na1y be around 2 f e e t from

cooking surface a s sauce and fa t d r i ppings w i l l c a t ch f ir e .
If u s i ng sma l l charcoal gr i l l where c o ok i ng surface is o n l y
8 to 1 0 i n c h e s f r o m c o a l s , us e o n l y 1 0 t o 12 bricket t s f o r.
6 ! (3 who l e ) chickens . A s t eady c on s ta n t f ire shou l d be ma i n ­
t a ined . Chicken ha lves shou ld be ba s t ed and turned frequent l y .
If coals c a t ch f i r e , d ou s e w i th water a s the s t eam h e l ps the
chickens cook .

Do not s ta r t cha r c o a l f i re wi th k e r o s e n e or s im i l a r l iq u i d
as this wi l l affect taste o f chicke n . The charc o a l shou l d b e
b urning we l l when the chickens a r e fir s t put o n s o t h a t int ernal
juice w i l l be seared i n , but s tand by w i th a g l a s s of wa t e r in
h and to keep fl ame from burning chicken .

Depending on the amount of c o a l s u s e d , the chickens shou l d

c o ok prope r l y i n a b o u t a n h o u r a n d a hal f . I f y o u have a good
piece o f hickory a t hand s oak i t in wa ter and i n about an hour
put i t on the c oa l s and let the chickens smoke unt i l done ·. To
t e s t , pick up chicken ha lves by the l e g . I f the bre a s t por t i o n
cracks away or breaks off , you ' re ready to eat !

Save a l i t t l e of the sauce to ba s t e your chicken h a l v e s

( or quarters ) before s erving .

. 69
 J O B Tampa S t re e t
Tampa , Fl o r i da

C H I C KE N SHERRY

6 doub le chi c k e n br e a s t s cut in hal f

J /4 c . o li v e o i l
l/4 lb . but t e r
l oni on
4 T. f lo ur
2 can s co n s omme
J /4 c . t omat o j ui c e
l/2 c . dry she r ry
l /4 bunch pars l e y

Ski n chi c ke n . B row n i n o l i v e o i l and

but t e r . Re mov e , add f l o u r , pars le y , c h op p e d oni on ,
c o ns o mme , t oma t o j ui c e and she rry . C o ok 10 minut e s
un t i l go o e y . Rep lac e ch i c ke n i n sauc e . C o ok i n
2 7 5 de gree ove n ( c o v e re d ) thr e e hours . S e rv e w i th
p le n t y of bo i le d ri c e .

Tom Whi t ake r , Jr .

Repre s e n t a t i v e ,
Hi � l s b o ro ugh C o unt y

70_
 T. H. •'TOMIIY" Aslofd
R:IIPIIIUIGITATI'VC, NUL\U COUWTY
41a ALACHUA
ii"DDIUMDutA --...c:M , I"LatDA
71
hAft ADYUITI81Ne. VICI: CHAI ...
AN '"
KDUc:.ATION-PUaiC aa.ooc..
P'O.KSTIIT
PUaJC L.AJID8 AMO PA.a:K8
8ALT WATD COM8DVAT10M
 STATE OF FLORIDA

0FFIUE O F THE 0 0 MPTROLLER

TALLAHA8 8 Blll
RAY E. ORl'lEN
()OMPTROLL.l...: �

Th i s re c ipe a s you kn ow i s one

that has b e en u s ed a gre a t d e a l by our fam i ly
and i s very de fini t e ly my favori t e .

WESTERN HAMBURGERS

1 Lb . H amburger
1 Cup Chopped Green P epp er
1 Cup Chopped O n i on
1 Cup Ke t chup
1/4 Cup Vin e g a r ( more or l e s s )
2 T a b l e sp oon s Brown Sug a r
2 T e a sp oon s Mu s t ard
1 T e a sp oon Worc e s t e r sh i r e S a u c e

C o o k t og e t h er hamb u rg e r , pepp e r a n d on i on s
un t i l d on e , s t irring oft en
Add r e s t of ingredi en t s
S imme r 20 minu t e s
S e r ve o n t o a s t e d h amburge r b un s .

REG : J

72
 21 17 7th Street
Palme t t o , Florida
November 21 , 1958

We have found ( t h r o ugh neces sity , after a quite ex­

pens ive campa i gn ) that a good way t o entertain a l ar g e
group of campa ign w o rk e r s l o� potential v o t er s ) is to s e rve
Boyd s Beef Barb e c u e sandw i che s . A f r i end or a .vo t e l or maybe
both ) will surely be f o r t h c o m i ng wh en the l u cky sandwich
eater takes a bi t e !

BOYDS BEEF BARBECUE

( 1 ) C o mb i n e in a d utch oven or d e ep utinsel

l lb. raw g r o u nd b e e f
l large onion diced
1 can t oma t o pa s t e (6 oz . )
1/2 of 46 oz . can of t o ma t o juice
l tbs . c hi l i powd e r
l tbs . s ug a r
l tbs . A-1 or worc e s t ershire sauce
1 tbs . v i n egar
2 t s p . c e l e r� s e ed
sa l t and peppe r t o t a s t e
(2) C o ok s l ow l y f o r one hour

(J) Add 1 regular can c orned 'beef for e a ch pint of sauce

( th e above rec ipe mak e s s l igh t l y over one qua r t )

(4) S immer abo u t 10 m i nu t e s - s e rve hot on buns .

U s i ng 2 cans c or n e d beef and l quart of sauce the abo v e

rec ipe mak e s 2 6 -JP generous s a nd w i ch e s . Of c o urse th i s can
be u s ed for the fam i l y by 6 u t t i ng the rec ipe in ha l f !

� 4v /�
w-
R e p r e s e n t a t ive , Mana t e e County

73
 FARRIS BRYANT
P. 0. BOX :S 6 3

OCALA, FLORIDA

1\tARION 2 · 8 1 2 ]

Novemb e r 24, 1958

P o o r Ma n 1 s Fi l l e t

Whene v e r the cooking c ho r e s are l e f t to me on a s umm e r

evening, the tas t e s o f the c hildren and my own limi t ed
abil i ti e s l e ad me to a r e ally s avo ry pi e c e de r e s i s tanc e :
the poo r man' s fille t .

S li t a wiene r l eng thwi s e so i t will open lik e a book, pl ace

. s live r s of dill pickle and Ame ric an c he e s e t h e length of
the wiene r , c lo s e it up, wrap it in b acon, and cook it o v e r
a c h a r c o al f i r e s prinkl ed wi t h hic ko ry s awdu s t . W h en
cooked to t a s t e , pl a c e it b e tw e en a ho t roll whi c h h a s b e en
b ru s hed wi t h bu t t e r f aintly flavo r ed wi t h garlic and b r i efly ·

toas t i t o v e r the fi r e . S e rve wi th a favo r i t e d rink and t r y

t o ge t a r o und o f ' 's e c ond s 1 1 r e ady for y o u r c u s tome r s .

With b e s t wi s he s , I am,

FB j t

74.
 W. A. SHANDS
PfiESICENT
IRLO BRONSON
�RKSIDKNT PRO·TEM
ROBT. W. DAVIS
SECRETARY
LEROY· ADKISON
SERGao\I'(T·AT·ARMS

F LORID A SE N A T E
(HORRY) HAIR TAJ.J.A HA �!Oii ER
17TH DISTRICT
l.. I VE OAK, Fl..ORIDA
24 Novembe r 1958

BLENDED H.Umummn . I purchase a s much

round steak as I think i s needed and then have i t
ground into hamburge r . Then according t o tas t e , I
add S teak Sauc e , Worchester Sauc e , Mustard , Ket chap ,
pepper and Ga r l i c Sal t . A l l of thi s i s b l ended into
and mixed w i th meat b e f o re cooki ng . I then make my
pa t t i e s and e i ther fry t h i s conco c t i on in but t e r , o r
cook them over charcoa l . In any event , you wind up
w i th a j u i c y , f lavorab l e hamburg e r . I then serve
them w i th l et tuce , toma t o and onion and you m i ght
add mayonna i se , i ·f des i r e d . A l l of t h i s i s done
according .t o the cook ' s taste , and of course I use
hamburger buns .

S i ncere l y ,

75
 S TATE OF FLO RIDA
O F" F" I C E O F" T H E

ATT O R N E Y G E N E RA L

TALLA.HAS SEE

October 16, 1958 J. ROBERT McCLURE

RICHARD W. ERVIN
ATTORN E Y GENERAL FI RST ASSISTANT ATTORNEY GENERAL

HAMBURGERS

1 lb . ground beef
1 cup water
1 teaspoon salt

Mix beef with hands, adding 3/4 cup water gradually

until mixture feels light . Make into five man size
hamburgers . Grease pan slightly to keep from-stick­
ing, heat, plac·e hamburgers in pan and cook until
brown on one side before turning . Don 1 t mash and
don ' t let burgers touch each other. Turn and cook
on other side until done and brown . Take up and
add remaining 1/4 cup water in pan. Let simmer a
few minute s and pour over burgers which have been
placed in doub l e boiler to keep warm until t ime to
serve . If not plagued with neces sity to reduce,
add small lump o f butter on each meat patt�e .
Patties are soft, juicy and l ight - won ' t bounce
if droppe d . Place in bun, add cole slaw, favorite
condiments and if strong of heart a slice of bermuda
onion .

� J . Robert · McClure

76
Bralley Odham

R. B. Tudor
P . o . Box 1599 o Banford, Plorlda o Phone Fairfax 2-1501

RALLY BURGERS

Ingredient s :

1 lb. Ground Beef

1 medium-sized Onion (chopped finely)
1 / 2 cup Catsup
1 tablespoon Mustard
1 teaspoon Worche stershire Sauce
1/2 teaspoon hot sauce
1 tablespoon Vinegar
1 tablespoon Sugar

Cook beef over medium heat until each grain separates.

Salt and pepper to taste. Add onion and cook about ten
minutes. Combine other ingredients and add to meat
and onion. Simme r for 20 to 30 minutes. Serve on bun.
Makes 6 to 7 Rally Burgers.
Sincerely.

JBO:lt
��-

77
 M ETROPO L I TA N DADE COU NTY • FLO R I DA ·
OIP .. ICa Ofl' MIETftO�OLITAN S H !! R J P' pr P U B L IC SA F E T Y DE PARTMENT
-iJAo• COUNTY COURT HOUlE
MIAMI 12, II' LORIDA
P'R 7- l lt l

MACARONI AND MEAT SAUCE

1 l b , g�ound beef
1 can tomatoes
6 os , can Boyard ee �paghetti �auce ( the � i & e of th i s depend� on
amount of meet used )
1 can � l iced mu�hroom�

Brown meat in enough o i l to keep from �ticking in heaTy

Crying pay or e lectr i c frying pan ; add canned tomatoe � , Boy-Ar -Dee
sauce and mu�hrooms . Flavor to suit taste with sa l t , dash of
sugar , etc . Let s immer s l ow ly for about an hour , or unt i l it
ha� thickened suff i c i ently and flaTored to suit ta�te ,

Serve over elbow macaroni , spaghetti or macaroni · s he l l s ,

( W e don ' t use any onions , gar l i c o r other s easoning

because th is is inc luded in the canned sauc e , )

� - .
T.]K:eb
�. Director

78.
�ra'3itionaUu ���v�� at t��
$aLL of -th� Sp�af�� of -th�
3-(ou�� or ��,����ttt�tiv��
�u�in9 th� bienni�(j(o�i�a
��{Ji�Latu.��.,

79.
 W.
A.P����t��
lRLO BRONSON
P�O·TEM
P ll l: S I O E N T

ROBT. W. DAVIS
SCC:�CTARY

LEROY ADKISON
S C � G I: A N T • A T · A R M S

SE N A T E
JOE EATON TALLAHAS S E E
13TH DlaTRICT
11aa DUPONT BLDG,
MIAMI, P'LORIDA

COMMITTED: D e c ember l , 1958

CORPORATIDNa, CHAIRMAN
INDUSTRIAL . ATOMIC IU41:RGY,
YICI: CHAIRMAN
.JUDICIARY "•"• YICI: CHAIRMAN
llDUCATION
,.ORilaTRY II PARKa
. M18Cili..LANI:OUa
'P&NSION8 II CI..A IN8
PRiaONS II CONYICTa
PUBLIC HI:AI..TH
PUBLICITY II AOVI:RTISINO
WllLI"ARil

M y favor i t e r e c i p e i s probab ly t h e
l a s t remain in g formula u p o n which t h e r e i s c omp l e t e agreement
in the F l 6rida Senat e .

The rec ipe :

P u l l a me s s of J e f f e r s on County
green peanu t s . P la c e rn wash ke t t le f i l l ed w i th \v a c i s sa River
water. (much salt added ) . Boil over " l ight ' rd kno t " fire for
sev�ral hours t ci t a s t e ( t ime of b o i l i n g w i l l d e p end upon t ime
needed for c o r r e s p onding s o c i a l a c t iv i t ie s ) . Serve about
" dusk-dark" w i t h appropriate beverage t o t h o s e p e r s o n s who
appre c iate the f in e r things of l i f e .

I n c identa l l y , t h i s r e c i p e can b e
f o l lowed w i th l i t t le d if f i c u l t y i n Dade County and throughout
the state -- save for the Wac i s sa Riv er wat e r .

W i t h b e s t regard s , I am

S i n c e r e l y your s ,

JE : md
�-

80
POST O F F I C ,: 90lll: �SSI

LAW OFFICES

CA L D W E LL , PAR K E R , F O S T E R , M A D I G A N , O V E N & M O R IA RTY

B R OC K . B U I L D I N G

M I LLARD F'. CALDWELL

TALLAHAS S E E, FLORIDA J OH N A. MADIGAN, JR.
JULIUS F. PARKER WILLIAM J. OVEN, JR.
LEO L . FOSTER Octob er 7 , 1958 JOHN 0. MORIARTY

Here is a recipe that i s to be s e rved

on one out- sized platter. It ' s my:

R ecipe for Amb rosia

C orn Pone: Made with water ground meal mi .xed

·with hot ,.;ater and salt - cooked to a
turn.
Mlllet: Fresh - s ea s oned and deep fried to
a c risp.
Onion s : Hot, slice and on the side,

Sincerely,

MFC/hc
\rz: · · ll

82.
 �!!!Iillis �. cfllH.c Oiall
Wnflllru, �lorilln

October 6 , i958

I had an old friend once that taught me how to cook Pine-B-ar\(

Stew

You take a stew pot and pour a sma l l portion of water in bo t t;:om,
Then p lace a layer of speckled perch or chicken which ever is conven i ­
ent . Then a layer of s l iced onions , then another layer of onions
and. perch unt il pot is f i lled , . Apply salt and pepper to taste bet;ween
each layer. P lace layer of pine-bark on top to hold in s t eam and
·

cook unt i l we l l done ,

· Serve whi le hot with either baked or french fryed p6 tatoe s . Use
a sprig of parsley or dogfenne l for garnish .

Th is is de l ic ious made with squirrels when camping out on a

hunting trip .

83
DOYLE E. CONNER, SPI:AKER LAMAR BLEDSOE, CHilli' CLJ:RK

F L OR I DA

JACK C. INMAN COMMITTEES:

COU�TV
R!!:PRESENTATIVE, ORANG£

912 FLORIDA BAN K BLDG,

N ov e m b e r 2 6 , 1 9 58 APPROPRIATIONa
.JUDICIARY II (CRIMINAL)
ORLANDO, FLORIDA
EDUCATION-HIGIHIUI LI!ARNINGi

There is one me a l tha t shou l d not be l e ft out

of th i s c o okbook a nd that is the one s e rved by Ben
Hi l l Griffin at hi� annual le g i s l a t i v e hu n t i ng party
in Zolfo Spring s .

It consfsts of the f o l l ow i ng : C o oked wild rice

topped w.ith s oupy b l ack eyed peas and chopped onion
and green pep�e� . For the meat d i sh "fat back" also
known as G e o r g l a . . c hl c k e n , s l i c ed and par-bo i l e d f i ve
minutes and fried crisp e i th e r w i th or w i t h o u t a l ight
c o a t i ng of f l o u r ._

Ver y t r u l y y o u r s ,

J C I : dh

84
 W. A. SHANCS
PRESIDENT
JRLO BRONSON
PRI!SIDI!NT PRO·TEM
ROBT.
�(:��r��
L1:ROY ACKINBON
SB;RCI I:AHT·AT·ARMS

S E N AT E
TALLAHASSEE
COUGLAS STENSTROM COMM ITTEES:
37TH DIIITRICT I:DUC"TION

..N.itGY
SAN,.ORO, ,.LORIDA GENER"I.. Ll:liiiiLATION
IN DUSTRIAL 6 ATONIC

L;���!��t::��y
CHAIRMAN
CITRUS ,.RUITS CO.MMITTIUI:

1958 �:�!�� ::��=

YICE·CHAIRMAN A
I..IVI:S"':0Ck COMMITTEE November 24, •v A •
AVIATION, RADIO 6 TIILII:VIIIION
STATE I NIITITUTIONII

Frankly, I am a very plain person and my favorite

dish is a very plain one. I t i·s s imply this :

A layer of cooked whole- grain rice topped with

fresh field peas , sprinkled with chipped onion,
and surrounded with toma to wedges .

When my wife wants to surprize me, the above is what

she fixes , and I cut up the tomatoes and mix them up good
with the peas and onions and rice. This, with cornbread
and milk, is my favorite dish.

S incerely,

DS : nb
�t r=

85
A. S. (SYD) H�RLONG, JR. COMMlTTEE ON
P'II'TH 0..,-,ucr, PLOfU� AND MEANS
WA,Y�

·
HOME ADORU81
LEESBURG; FLORIDA
�ongrt�� of tbt 'i!tnittb i>tatt�
. _,ou�t of l\tpre�tntati&e�
111111.6'111ngton, :B. C:.
Leesburg, Florida
December 8, 1958

I can•t c ook, period. However, I do havo. a favorite dish

among the many which my wife (the world 's best cook) does
to perfection. We ·call it "Barbecue Beans " , and this is how
!1rs . Herlong says it is made:

Sauce:

�\tick butter
1 tablespoon ·bacon grease
1 tablespoon floUr
1 cup C!!,tchup
J; cut chi1i sauce
2 tablespoons vinegar
1 teaspoon sugar
Salt, pepper
2 teaspoons Worcestershire sauce
1 small ·onion, chopped
1 cup diced celery
1 cup ·.water

Melt butter and bacon grease over low heat. Add celery and
onion. Cook, stirring constantly, until soft but not brown.
Add floUr and stir until smooth .

Add other ingredients and cook slowly for 1 hour, stirring

occasionally. Sauce may be made a day ahead and refrigerated.
·

Oook 2 p ounds fresh green beans in ham stock until tender.

ASHJr : acw

86
ROGER D. FLYNN ARCHIE ADAIR

GEORGE N. JOHNSON ROO m

i A. DIXON J, N . DEMPSEY

PICKLED BEANS

2 cans B l u e Lake va r i e t y cut beans

drain and save 1/4 cup l i q u i d

Layer the beans w i th swe e t onion ri ngs in e i ther

a crock or g l a s s jar . Pour the CO l l owing m i x t ur e over the
beans and o n i o ns !

Hea t :

t cup v i negar
4 cup s t ring bean l iq uo r
} cup sugar
2 tabl e s poons o i l

The s e are b e s t made a day ahea d - - s e rve c o ld e i ther

wi th buffet or barbecue .

87
C A M PB E L L' T H O R N A L S TATE O F F LO R I D A
.J U S T I C E TALLAHASSEE
S U P R E M E COURT

CHARLESTON RICE and TOMATO SAUCE

Chop 1 large onion and brown s l ightly in

2 table spoons bacon drippings . Add 3 tab le­ ·

spoons chopped green pepper , 1 large can

tomato sauc e , 2 tablesp9ons brown sugar , and
salt and pepper to tas t e . Le t s imme r un t i l
o f thic k c on s i s tency .

Cook 1 cup rice and s team in c o lander

unt i l ready to serve .

Serve rice with generous t opping · of tomato

sauc e .

( Re c ipe adequate for four un l e s s a l l are

native s of Charle s ton . In that event,
doub le quan t i t ie s of each item. )

I
rec ipe
am
was
told that
gen era l l y
.�
when I was
appr o v e d
grow i ng
as the
up thi s
pab u l um
of the d ay for the n o u r i s hm e n t of infant s .

c. 'T .

88
MABRY, REAVES, CARLTO N , FIELDS & WARD
AtTORN EYS AND COUNS ELLORS AT LAW ARTHUR L.ANOI!:RSON
Twi:LF"TH FLOOR FIRST NATIONAL BANK BUILDING

P. 0. Box 3239

0. K . REAVES
GiOOINOS E . MABRY
TAMPA, FLO R I DA
0. WALLACE
DOYLE E . CARLTON
FIELDS

8. ROOD
DAVID ELMER WARD
EDWARD
MICHEL G. EMMANUEL
Wlvl . REECE SM ITH, .JR.
MARVIN GREEN
,J O S E F' H A. MCCl.A I N , .J R
A . BROADDUS LIVINGSTON
THOMAS L. MARR
M. TERRY M'i'NAB
HARVEY V. DELZER

My favo rite - for the Di s c r iminating only - the very Elite :

P EAS BACON (RAZORBACK) CORNBREAD ( PREFERABLY YELLOW)

P ea s , variety: Some prefer black-eyed . . F o r me blue, gray o r brown in the

proper s e tting are just as good. Other s prefer Lady P ea s . With my
youth the s e have a r omantic appeal .

Bacon (by all means razorback) : This gives a s t reak of lean and a s t r e ak
--- of fat "not too strong, not too mild, just r i ght ".

Cornbread: Yellow prefe r r e d , although " c o r n pone " is hard to beat .

Pr epar ation :

P e a s - Shell and snap with c a r e , with enough snaps to fur nish fo r a g e . These
add to the flavor as well. Caution: w a s h hands c ar e fully before snapping and
shelling.

Bacon ( r azorback) - Boil in water for a few minute s so the flavo r will be
thor oughly diffused , then add the Pea s . Water c an b e added from time to time ,
which is important if unexpec ted co mpany arrive s and added volume is needed.
Then, too, it gives a "likke r " with a flavor all its own. The s e , by all mea n s ,
m u s t be cooked in a black iron pot. This give s flavor, as w e l l a s a c olor that
·
conc eals any trash.

C o r nbread - If yellow, add to the meal such e g g s and milk . as may be on hand.
This adds flavor , prote in and c la s s . If making c o r n pone, s imply mix the
meal with water and salt, seasoning to taste . Some people a r e fre sher than
othe r s .

Caution

D o n ' t invite too much company - you wo n ' t have enough to go ar ound .

Side dish - Swamp Cabbage - properly prepared has exqui site flavo r though not
much strength. I had 'a friend who said that during the depr e s sion he lived on
s wamp cabbage until he got so weak he couldn 't cut them. The tender buds
should be c ar e fully c o oked, as mo s t vege table s , with " r azorbac k " flavoring,
salt and pepper to taste. Cook until they a r e too thin to eat with a knife and fork
and too thick for a spoon. Once you take a t a s t e , you will get them down some way.

89
OP'fi'ICE PHONE TILDEN 8·3881 E. P. MURPHY
ADIDENCE PHONI: TILDKN 1·280f DEPUTY
/
. I . '

. ROBERT ��UCKE�S, SHERIFF

oscloLA COUNTY ·

JD88lNMEE. J"!.OBIDA

�J • �
October 8 , 1958

When favorite food is mentioned,

usual.q thin�> ot I
swamp babbage and I ' ll tr;y to vrite dom the llke to cook it. vrq I
Of course, as ever;y born-and-raised Florida Cracker koows, it ' s best
cooked outdoors in the woods but it 1 s possible to cook it in the
kitchen am still come up ld.th eomething realq tit to eat. All 8110th­
er old Florida Cracker oooe told me, the nuii n thing to remember iii
fixl:ng swamp cabbage is to use only the part :you can break 'With :your
fingers and :you'll keep from getting an:y of the bitter p art .
_
SWAMP CABBAGE

1 heart of cabbage pala .

8 slices (3x2 in . ) white bacon, diced and tried crisp
S tablespoons bacon drippings
3/4 cup undiluted evaporated milk
1 teaspoon salt
pepper to taste
Cook Cabbage (broken into small pieces instead ot being
cut ldth a kn1i'e) in boiling salted water until tender .
Just before serrl.ng, drain, and add the bacon bits, bacon
drippings and evaporated milk. Stir while reheating for
about tive minutes .

Sincereq,

��,t�
I'

--. �'.!'"'...,__,...

90.
 SWAMP CABBAGE \HTH OYS TER S

In a s ma l l amou n t of wa t er , salt an d peppe r , c o ok

sma l l pie c e s of ham or bac o n unt i l t en d e r . To thi s add a

freshly c u t swamp c abbage . Le t c o ok abou t 2 0 minut es . The n

add a pint of o y s t e r s and s ome bu t t e r . Let c o ok un t i l oys t e r s

cur l . Add a l i t t l e m i lk o r c r e am j u s t before s e r v ing .

W. Tur n e r Dav i s

91
 FLORIDA RAILROAD AND PUBLIC UTILITJES COMM ISSION
ALAN S, BOYD J E R R Y W , CARTER WILBUR C. KING
CHAIRMAN C O M M ISSIONER COMM ISSIONER

BOLLING C . STANLEY
E X E C U T I V E SECRETARY

TALLAHASSEE

As you kn ow, I a m g e n e r a l l y r e fe r r e d t o as a " ch e a p p ol i t i c ian"

and m y t a s t e s in f o o d s have a l w ays b e e n ju s t o r d ina r y th in g s .
For a g r e a t many y ea r s a f t e r I wa s m a r r ied a nd w o ul d b e aw a y
o n a t r ip I would w i r e my wife " Put o n t h e c ol l a r d g r e e n s a s I
am c om ing h ome " . As t ime we nt on I d e v e l o p e d a taste for
we i n e r s a n d s our kraut and w a u l d wire my w i f e t o h a v e a b i g
p o t c o oke d whe n I g ot h orne . I a m a l s o e s p e c ia l l y fond o f
s pa g e t t i and m e at b a l l s . The s e a r e a l l s u c h o r d inar y f o od s
and I s up p o s e m o s t ev e r y o ne w o uld c o ok th e m j u s t the s am e .

D o n ' t g e t m e wr o n g and th i nk the s e a r e the only th in g s I e a t , as

I have a t r e m e nd o u s a p p e tite and eat anyth ing t ha t i s p l a c e d
before me.

Si nc e r e l y ,

h jy f!uq_z t3
JERRY W. CAR T ER
Chairman

J W C : g ch

SAUF.HKRAUT C ASSEROLE

2 cups s a u e r k ra u t 3 s ma l l o n i ons
1 / 2 t s p . c a r away s e ed 3 bay leave s
J / 4 l b . frankfu r t e r s , cut in ha l f 6 wh o l e c l oves
l e ngthw i s e and smeare d w i th
p r e pa r e d m u s t a rd

C omb i n e the s a uerkraut w i th th e c a r aw a y s eeds .

Arrange the s a u e rk ra u t a nd the f' rankfu r t e r s in a l t e rna t e
l ay e r s in a cassero l e . The t op l ayer s ho u ld be s au e rkra u t .
S t ick 2 c l ov e s into e a ch onion , the c l oves p i n n ing the bay
l eaf to the onion . Lay on top of the s a u e rk r a u t wi th the
spice s id e d ow n . Add 1/4 cup of wa t e r . C ov e r and bake in
a 350 d e gr e e oven for 30 minu t e s . Remove the spices f r om
the onions before s e rv i ng . S e rve with fresh h o r s e ra d i s h .
S erves 2.

92
 GEORGE WATTS, JR. • WASHINGTON COUNTY
MEMIII'It noliOA SHD.li'J'll .teSOCU.nOif
ClllPLEY, FLOIUDA

I gue s s this will be the simplest of all the recipes

you'll receive but we s e rve the dish and many are the compli ­
ments I have received on it. We most usually s e rve it along
with fried fish and Hushpuppi e s . T h e amount o f e ach ing redient
used, I don't know because I just take s ome of this and that, and
I don 't know of any name to call it bes ide s "Che e s e Grit s " .

CHEESE GRITS

Put your grit s , s alt and wat e r in a pot and boil

(the longer the better becau s e the longe r you cook grits the better
they become ) . .A n hour won't hurt. .A fe w minut e s before you take
the grits up, cut into cube s a quantity of old timey .American hoop
che e s e , put the che e s e into the grits melting and stirring the melted
che e s e into the grit s . .As s oon as the two are blended t ogethe r, take
it up and s e rve hot. It ' s deliciou s .

93
 WILBUR c. KING
FLoRIDA RAILROAD AND Pvauc UTILITIES CoHMI8SION
TALLAHASSEE, FLORIDA

February 1 0 , 1959

S PAGHETTI VEGETABLE PLATE

Serving for 2

To spagh e t t i s uf f i c ient for two p la t e s add the

f o l l owing sauc e :

Us ing heavy tomato and ground . mea t sauc e , add one

Be l l Pepper cut in sma l l s li c e s ; 1 onion ; 4 s ta lks hearts
of c e lery chopped . Cook toge ther and s erve over spaghe tti
sprinkled with grated che e s e a c c ording t o ta s te .

When ready to s erve thi s . i s f i t for a King , as we l l

a s a Que e n .

.
Sinc e r e ly your s ,

�� �.�
-r-- j/
W I LBUR C . KING 1
Commi s s i oner . .

WCK : d lm

94
 Being somewhat of a one-dish type of food love r , I
am subm i t t ing two rec ipes , both .of which may be s omewhat
d i fferent than usual �

EGGPLANT CASSEROLE

1 eggpl ant , pared , and cooked t i l l soft

1 l b , ground meat
1 egg
about ten sa l t ines
about 1 cup m i lk
1 tsp, salt
pepper
1 onion chopped

Saute meat wi th chopped o n i on , mix with eggplant which

has been cooked and drained , Crumb l e crackers and add to
meat mixture a l o ng w i th eggplant , Put i n greased c a s s ero l e
a n d bake about 1 hour a t 350° ,

LIMA ' S m-m-m GOOD

1 package frozen baby l imas ( or 1 can , dra ined )

4 s l i c e s chopped bacon
1 bay leaf
1 cup toma t o e s
1 t s p . sugar
pinch of s a l t
dash pepper
1 chopped onion

Brown chopped bacon , remove and set a s ide , Brown

oni ons , then add bacon , bay l ea f , t oma t oes , sugar , s a l t
& pepper , a n d baby l imas , which have b e e n co oked , Then
cook ingred i e n t s over l ow heat about fif teen minut e s ,

K
S ly,

FSR:gc
fi''v-:, , r-r--
Emm ett S , Roberts

95
 LAW OFFICES

F U L L E R W A R R E N
61� AINSLEY BUILDINO

MIAMI, fLORIDA
FRANI{LIN 1-1901

October 10 , 19 58

My favorite r e c ipe i s one by the late Senator Huey P.

Long of Louis iana on the methcd of making potlikke r . I do not have it
on hand now, but I have written Louis iana Supreme Court Justice John
B. Fournet for it.

Let me s ay that around B lount s town, R . F. D. , potlikker

was regarded as s e cond only to a c e rtain illegal bever age in stimulating
quality, and that it was widely h e ld to be the most nou r i s hing o f all li.quids ,
s ave and except mi.lk, t o b e had in that s plendid and enli ghtene d area of
Florida. In fac t , potlikke r was c onside r e d to b e almo s t fit to b e administ e r e d
a s a s ac r ament. A gain, in rural re gion s , potli.kke r was - - and, perhap s ,
i s - - one of the m o s t nour i shing foods fed t o infants after weaning.

Yours v�:::.;�and' since rely,

r· FULLER WARREN

j>uvr-t� QJo-ur-t
S TATE OF LO U I S IANA
�tkn ®dtmtil
C H I E F' .J U S T I C E

.J O H N 8. FOURNET

ASSOCIATE .J U S T I C ES
AMOS L . PO N D E R
..J O E B H A M I T E R
.
FRANK W . HAWTHORNE October 1 3, 1958
E . H O W A R D McCALEB
.
HAROLD A. M O iSE
.JAMES D. SIMON

D e a r Fulle r :

I have managed t o run down the rec ipe for Huey ' s
potli.kker for you, and e nc l o s e a c opy h e r e with as c op i e d from the
C ongre s s ional R ec o r d .

With w a r m pe r s onal re gards and b e tt e r .w i s he s , I

am

96
EX C ER PT FR O M VOLUME 79 OF THE CONGR ESSIONA L R EC O R D , PA R T 8,
PAGE 9 1 2 3 ( 7 9th C ong r e s s , 1 st S e s s i on) : ( B y Senator Huey P. Long . )

It is very important that what I say he r e shall be c o r r e c tly printed

in the Cong r e s s i onal R ec o r d , and that it shall b e taken t o heart and learned by every
Member o f the Senate.

Now, I come t o potlikk e r . Now, I will give my r e c ipe for

potlikke r . F i r s t let me tell Senat o r s what potlikker is, Potlikker i s the r e s i due
that remains from the c ommingling, heating, and evaporation ( laughte r ) - anyway,
it is in the bottom of the pot ! (Laught e r . )

He r e is how potlikker is made . F i r s t you g e t s ome turnip g r e en s .

You have to wash turnip g re e n s many time s . One of the principal r e a s on s why people
do not like turnip g r e e n s is that they ne v e r do get them clean, " Y ou have t o wash
them a lots of time s , •• said Cato, "lots of time s . •• T h e y always call him "Cato . "
( L aughte r . )

Take the ordinary gr e e n , turnip g r e e n s or mustard g r e e n s , though

turnip g r e e n s are bette r than mustart1 g r e e n s . Turnip g r e e n s c ontain more mangane s e
than d o mustard g r e e n s . The t r ouble with turnip g r e e n s i s that m o s t people never
get the g r e e n s washed c l e an, Sand i s always in them. Yo u have t o wash them and
wash them and wash ' them, particularly if you have not any flowing wat e r . If you have
good flowing wat e r t o showe r them with, y o u c an wash them m o r e e a s ily. But you
have t o wash them plenty of time s . In order t o get e v e ry v e s t i g e of d i rt and s and and
grit out of the g r e en s you have to wash them many, many time s .

That i s the fi r s t thing you do - wash the g r e e n s . Y o u wash the

turnip with the g r e e n s o r you can c ut the turnips off and pe e l them and wa s h them by
themselve s , and then wash the g r e ens by themselves if you want t o do i t that way.

A l l r i ght this far ! Then you take the g r e e n s and turnips and put
them in the pot, R e me m b e r thi s : Do not salt them. Do not put any salt, do not put
any peppe r , do not put any mustard, do not put any kind of s e a s oning in the pot with
them. Put the g r e e n s in the pot. C llt up the turnip s . The turnip g re e n s c ould be cut
up a little, too, Put them all in there togethe r .

Then when you get them all i n the pot togethe r , put i n a s i zable
quantity of wat e r , I should say about as much water as you have of turnip g r e e n s . Then
put in there a p i e c e of salted s ide meat. I would s ay if you had a pot of turnip greens
about two-thirds the size of this wastebasket which I hold in my hand, o r perhaps
three -fourths that much, you ought t o put about a 1 - pound hunk of s i de meat that i s
sliced , but not c l e a r t hr ough , j u s t down to t h e skin part. Put about a pound o f s ide
meat in the r e . That s i de meat is j u s t salty enough and has just salt enough in it that
it will properly tempe r the turnip g r e e ns when it has b e e n c o oked enough. That will
be all the s e a s oning that is n e e d e d .

W h e n you have c ooked t h e g re e n s u n t i l t h e y are t e n d e r and the

turnips until they are tende r , then you take up the turnips and the g r e e n s , and the soup
that i s left i s potlikke r . (Laughte r . )

That b r in g s on the r e a l question of the art of e ating potlikk e r , the

matter of c o n s uming potlikke r . Y ou draw off the potlikker and you eat it s e parately
from the turnip g r e e n s .

( A t this point M r . Long yielded t o M r . M c C ar ran, who s u g g e s t e d

the absence of a quorum, and t h e roll was c alled. )
* * * * *

I was at the point whe r e I explained the c o oking of oyste r s . I was

just down t o the pre paration of potlikk e r , and had gotten through the fi r s t stage s of the
explanation of how t o p r e pare potlikke r . I had explained e v e r ything except t o tell that
the turnip g r e e n s m u s t be c o oke d long enough. One g r e at trouble h ere is that they ne v e r
c ook t h e turnip g r e ens l o n g e n o u g h . D o n o t c ook them too l o n g but c ook t h e m long
enough. Do not s t e am them. Y ou have t o b o i l them.

I have stated those r e c ipe s for the R E C O R D this aft e rnoon s o that
they may b e had by all Me mb e r s of the Senate and by the public at l a rge t o m o r r ow .

.97
 SUPREME GOURT OF FLORIDA

T.ALLAHASSEE
G L E N N TERRELL GUYTE P. M c C O R D
C H I I!: I'" .J U S T I C E C L. I!: R II.
ELWYN THOMAS D. B. MAYO, JR.
T. FRANK HOBSON MARSHAL
B . K. ROBERTS
E. HARRIS DREW
CAMPBELL THORNAL
'
STEPHEN C . O CONNELL

SQUASH SOUFFLE

2 lb s y e l low s quash 1 e&ig

1 small onion 1 s cant cup grated cheese
t cup evaporat ed milk 2 tb. but t e r or subs t i t u t e
t cup powdered mi lk 1 tsp. salt
2 tb. su.�ar

Cut squash and onion and cook unt i l tender i n s mall amount
water. Break up lirh t l y . Add milk , e�g , but t e r , che e s e ,
salt and s ugar . Mix . Pour in greased baking dish and sprinkle
w i th but t e red bread crumbs .

Bake in J 5 0 degree oven f or about 25 minut e s or unt i l firm.

98_
 JOHN R. R I N G
1201-14 ouPONT BUILOING

M IAMI 32, FLO R I O A

Parsley Steak Rolls

2 lb. 1 / 4 inch lean round s teak salt and pepper

1 / 2 lb. mushrooms 2 tbsp. fat
1 cup choppe d parsley 1 can condensed b e e f
3 / 4 cup chopp e d onion consomme
1 cup grated Parm e s e n chee s e 2 tbsp. corns tarch

If meat i s too thick, pound to 1 / 4 inch. Re s e rv e mushroom

c rowns; chop s tems and sprinkle ove r meat along with pa rsley,
onion, and che e s e ; s eason with salt and peppe r. Tightly roll
each piece of meat; fasten with toothpicks and lace with s tring.
B rown slowly in hot fat. Add mushrooms and consomme. Cove r;
bake in moderate over ( 35 0 ) 1 hour and 1 5 minute s , or till tende r .
Remove meat roll s . Combine co rnstarch, a d d to g ravy and cook
and s tir till thick. Clip s tring and remove from roll s . Make s
6 s e rvings.

.J
F
/
�·
�}� R.
ida
R i ng
,
Chairman
S t a t e R acine Comm i ssion

99_
DOYLE E. CONNER, SPEAKER MACK N. CLEVELAND
A
-
! .
. SPU.KER PRO TI!MPORE LAMAR BLEDSOE, CHII:P' CL.I:JtK

FLORIDA

HOWARD LIVINGSTON COMMITTI:II:••

RII!:PRESI!NTATIVI!, HIG HLANDS COUNTY El.llCTIONS, CHAIRMAN
sox 246 CITRUS
SEBRING, FLORIDA EDUCATION-H IGHER LEARNING
FINANCE AND TAXATION
JUDICIARY 8 (CRIMINAl.)
PERSONNI[L
PUBLIC HI:Al.TH

EYery once in a whi le my wif e decides to put me on- a

diet and this is what she serves . By the way , thi s recipe
vas ,;iven us by a very dear f'riend , Brovn·ie McAlister.
JAMBALAYA

N o . 2 can Canned Tomatoes

1 1 /4 pound s ground round steak
1 onion
1 cup ce lery
J /4 cup dry rice
4 oz. can pimiento
4 oz . can mushroom�
1 tbsp. Wesson O i l
2 tbsp. catsup
Worchestershire Sauce to taste
Brown the steak in hot Wes son O i l . Add other ingredi ­

··
ents ( chopped ) . Season with salt , pepper & Worchestershir'e
Sauce ( i f' d e s i r ed ) . CoYer tigh t l y , l eave unit turned to
highes t pos i t ion unt i l f'ood begins t o steam . Then turn to
s immer or of'f . Continue cooking for one hour . Do not l i f t
cover during cooking period .
NOTE t This wi l l f'eed the whole f'am i l y .
Yours sincerely ,

m./w ��

.100 :
JULIAN R. ALFORD, OHAIRWAN T. PAIN£ KELLY. JR., Mnun.R GORDON GRANGER. Mf!J.tiiER OR. J. W. COSPER, JR .. MIINPitn DON SOUTHWELL, MIIWOI:IIt
TA1J...AHAGSEC, f't.OLitiOA. TAMPA, FLORIDA LAK.t.: CITY, f!LORIOA HOMR.TIIAO, FLORIDA ORWONO DEACH, FLORIDA

TALLA H A S S E E
A. D. <BOB) ALDRICH

BARBE QUE • GATOR TAIL

•Gator tai l is a del i ca t e d i s h . There are many ways

to prepare and s-erve .the mea t . Many · folks s imply s l i ce the
tail into s teaks and fry or bro i l after s easoning .
A f�vor i t e is .barbequing w i th hickory smoke . The tai l s
shou ld be f r e e of fat · o r gris le . There i s a layer of gri s l e
that extend s the length of the t a i l lying in a hori z ontal
pos i t ion about midway between the top and the bottom which
should _be removed . S l i c e the meat in t o s trips or chunks
about the s i z e of l arge scal l ops . Dip in ba tter d escribed
i n •Gator Tai l Hors d· • O euvres and barbeque over charcoal or
bricquettes in a closed pi t or ket t l e . U s e plenty of pre­
soaked hickory chips or ' shavings_. The ' gator meat take s
flavor well and y·o ur favority sauce wil'l add d i s tinction .
Over · a moderat e fire · the ' chunks w i l l cook in 20 min�tes .

• GATOR TAI L HORS d ' O EUVRES

·
Cut 'gator tai l into bi te-s i z e b i t s F i x s easoned flour · • .

by add_i ng S!i l t 3/4 t sp . and 1 /4 . t s p . pepper to one cup of

f�our � Put in pap�r bag , . add _ ' ga tor t a i l and shake vigoro u s l y .
Tben . dip i n l iquid ( made b y beat ing together one egg , 3/4 cup
-ll!i Ui: ; and l tsp. cooking o il ) . Coat them in dry bread crumbs
1-n'Ot cracker mea l ) and fry in hot . d eep fat· about 37 5 d egrees . ·'
·
Serve with sharp shrimp sauce or tarter sauc e .

( Pre s ident of the Interna ti onal

Assoc iation of Game , Fish
and Conservation Commi s s i oners )

. 101
 B O B 51 K E S COMMITTEE ON
APPROPRIATIONS
'fl.lllmDIIITittCT
FLORIDA
S�lrTARfU:

Qton�e�� of tf.le Wniteb �tate�

MISSNil.LAAOAMS
MISS AuoiA D. Bun.at
ADMINIS"TltATtVS: .USISTU« MIUI. Ro.. MARIK KUNII
MISS MAJtY. L.ou SKYDut
MR. JOtiiY Mll.VIN
Lmle.Lo\TtY11: ,t
.:
..IIITAN'T J;touse of 1\epresentatibes
Ba�fngton, :JD. «:.

ROAST VSNISON

Marinate a 3 to 4 pound lfenison Roast in a c ontainer

with a mix ture of two-thirds red wine ann one - third water ,
one sl i c e d medium onion, a few mus tard s e e ds , thre e bay
l e ave s , and s ome crushed pepper cone s . A fter twenty-four
hour s , remove and l ard me at with s al t pork. Roast in 450°
oven ( b as t ing wi th drippings )" until ne arly tende r . Pl ac e
hal f a doz·en strips of bac.on over� roas.t and brown.
A sportsman ' s del i ght. , �

Di s tr i c t

102.
V .LIAM C. CRAMER COMMI TTEES:
aT DISTRICT, 'FLORIDA COM M ITTEE ON COMM ITTE£$

DISTRICT OFFICES: JUDICIARY

�ongre!f� of tbt 11niteb &tate�

SUBCOMMITTIE ON PATENTS, TMDI!:�,
P. PINELLAS COUNTY: COPYRIGHTS AND REVISION OF THE l...AW8
A1 1 HAU. BuiLDING
ST. PET£RS8UftCI SP�AL SUIICOMhUTTEIE ON SUPREME
Fort HILLSBOROUGH, PASCO. AND �ou�t of 1\tprt�tntatibt� COUR'r DI!:CISIONS
HERNANDO CouHTl£8:
PUBLIC WORKS
Rosa BuiLDING
llla�ington, Ja. t:. SUBCOMMITTEES:

RIVERS AND HARBORS

PUBLIC ROADS

g:_CEIPE FOR VF.AL CA�S!'P.OIE

2 v ea l steaks (larg e )
1 c a n 1·:hole tomato es
·l; teaspoon Or egana
2 buttons of t;a.rlic or garlic salt
L Dotato es
5 or 6 carrots
salt
pepper

Plac e meat in c a s s erole and cover Hith c el ery,

Oregana and garlic . �lac e potato es and carrot s

around th e meat and cover all th e ingredients

1·rith th e tomato e s . Salt and pepper . Bake i n

v
ove:-1 fol" o n e hour - or until t end er - a t 350

s'erves four.

�nclosur e
;·rc c : jclm

103
 .JO£ GAOTE:GUT AL.E:AT L. ROOI:RO WILLI"'M 0.$1NOI:R
CLII:ARWATit", 'I.A. MIAIOII, ,LA.

EARL P. POWERS
GAI N II:SVILLI:, ,LA •

..1Atol1:8 E. NI:L80N , ..JR.

STEAK WITH DRESSING

2 lbs round steak

-k cup nour
3 tablespoons �at
salt ana pepper to taste

Have 2 lbs round steak sliced to make two one hal� inch layers;
nour steak, season and brown in hot �at ; spread with bread
dressing! secure with skewers; . . cook in oven 350° one and a hal�
hours or slowly on top o� stove i� pre�erred.

DRESSING :

8 cups dry bread cubes

1/3 cup chopped onions
teaspoon salt
1/4 teaspoon pepper
sage and poultry seasoning to taste
1/2 cup butter
2 eggs beaten
water or bee� stock to moisten

Saute onions in - butter; add butter to all ingredient s except eggs,

toss lightly and add eggs .

Submitted by :

JG : �.
r ��
JOE GROI'EGUT

_]04
 STATE O F" F LO R I DA
T. FRAN K HOBSON
TALLAHAS9�1!:
.J U S T I C E

S U PR E M E. C O U R T

Marinated S irloin St�ak

Charcoal gril l e d _o r
oven broiled

1 s irloin steak , 1 3/4 inche s thick .

Doing one s ide of steak at a t ime , sprinkle

it with :
Meat tenderizer
Garlic powder
Seas on�!i. l l
A c c ent
Liquid smoke
Lea. & Pe rrine
Soy sauce

Rub in we l l and puncture with fork . Repeat

the above pro c e s s on the other s ide o f the
steak and let the steak marinate for 24
hours in the refrigerator . Carve in thin
s l i c e s at an angle .

Baked potatoes with Onions

For Grill or oven

S li ce Idaho potato in pie c e s about 1/4 inch

thi ck, afte r potato skin has been we l l s c rubbe d .
Place a thin s l ice of onion between each piece
o f potato . Season to taste with salt , pepper,
garlic salt and butter and wrap in heavy duty
tinfo i l . Bake in oven or on charcoal gri l l .

_]05
 SHERIFF"S OFFICE

2 2 4 COURTHOUSE

DALE CARSON
SHERIFF
DUVAL COUNTY C O U R T H O U S E

DUVAL C O U N T Y J A I L

DALE CARSON ' S OVEN BARBECUED VENISON ,

Use Ham or ShoUlder of Venison

Rub salt , black pepper and generous portion of Cayenne

pepper well into it . Make 3
deep cuts into the center
of the meat with paring knife, Insert · into each deep
cut 1 clove of Garlic, 1 Datil pepper {green-fresh, if
available ) , Salt and Black Pepper,

Lay 8 extra thick slices smoked bacon over top of the

Venison Roast.

Wrap the Roast in Aluminum Foil {good and tight ) , and

bake ;l.n the oven until done.

SAUCE

While the roast is cooking prepare the following Sauce:

1 small can-Tomato Paste

!" cup French mustard
1 cup White Vinegar
6 Tablespoons Worcestershire Sauce ( Lea & Perrins)
Juice of 1 lemon ·
}' cup Red dry Wine
- cup fine chopped Onions
f cup 11 " Celery
t Bell pepper-chopped fine.

Salt to taste, and let sillmer in tight Boiler on low flame

for 1 hour o

When the meat is done take the juice and drippings and add to
the Sauce, mixing well. Slice the meat , lay in large Pan,
cover with Sauce and put it back into the oven and a:I.Dmer
30 minutes.

Ready to Serve .

Cook in oven 350 F-Baking time-20 minutes pet; pound.

106_
 O F F I C E OF T H E

S HE R IPP
MoNROE CoUNTY

KEY WEST, FLORIDA

JoHN M. SPOTTSWOOD
SBl!!:lln'?
October 3 1 , 1 95 8

MUNSON ISLAND SPECIAL - as it has been se rved at the

faxnous i sland of Sheriff Spott swood

2 English Muffins
4 Thin sli c e s of baked haxn. or broiled haxn steaks
4 Sli c e s of tomato
4 Poached e g g s
Hollandai se Sauce

Break open English Muffi ns with a fork, butter and toast

in broile r . Broil haxn sli c e s and tomato slice s . Prepare
Hollandai se Sauc e : 1/2 cup butte r , 2 egg yolk s , salt and
pepper to season, . 1 tablespoon Key lime juice . (Add one
tablespoon of water if sauce separate s . )

Place English Muffins face up and place broiled haxn, then

broiled tomato, then poached e g g on muffin and cove. r with
Hollandai se Sauc e . Sprinkle with pa�ika.

-
-

107
 MEMBER
BRCWARD C O KER
BHERIF'f'

ar:f'ICE P'HCNE 6•2671

.JAil. PHONE 6•6281
RCL P'HOHE 6·:11691 FLORIDA SHERif"f'B' ASSOCIATION
f'LORIOA PEACE OF'f"ICERB' ASSOCIATION
FLCRIOA SHERI FFS' BUREAU

Sheriff's Office of Highlands County

S E B R I N G . f"LORIDA

N ovember 17, 1 9 5 8

This i s the recipe that everyone wants after they have eaten i t with u s :
Steak & Rice Casserole
1 - 1 ( 2 lb. round steak cut about 1 " thick
1 ( 4 cup flour 2 onions
2 t s p . paprika 1 ( 3 cup cooking oil
3 tsp . salt 1 cup rice (uncooked)
pepper to taste 2 cups tomatoes (1 can)
1 (2 tsp. Worcestershire sauce 1 small can tomato sauce
8 drops Tabasco
Rub steak with garlic clove or use garlic salt lightly. Add paprika, salt
and pepper to flour and lightly flour steak.
Brown onions in cooking oil in skillet, remove and brown steak. Place
steak in lightly greased cassarole, top with browned onions, uncooked rice,
tomatoes, slightly mashed, and tomato sauce, into which Worcestershire and
Tabasco are stirre d .
Make a sauce o f searing fat, remaining flour and 2 cups o f water. Pour
over meat. Bake covered 1 - 1 (2 to 2 hours .
Serves 6.

This i s also a good dish to a d d o r vary seasonings according t o your family

taste s . The original recipe came from a Brethern Church cook book and I have
adapted it to our taste s . We like it using about 1 tsp . Spice Island Herbs, but
that ' s us !

S A F" E T Y B E G I N S W I T H y 0 u "

_108
 'THOMAS C. HD!"'INQS, Jl't,, MO., CHAIRMAN,
.
CAI'tt. HAYDU!, ARIZ, CARL T, CURTIS, Nf:IIR.
THEODORE "'ANCIS QREOol, R,l, JOHN SHERMAN COOI"BR, KY.
MIKE MANS..In.D, MONT. JA.Cda K, JAVITS, N, Y,
H£flMAN E. TALMADGE, OA,
·
CLII'l"'RD P, CASE, N, J.

COMM ITTEE ON
RULES AND ADMINISTRATION

Need l e s s t o say , tops on my l i s t of favorite food s i s

Talmad�e Country Cured Ham ,
BASIC BA!<ED HA!>i RECIPE

Wash Talmadge Country .Cured Ham thoroughly , and put i n

covered roa s ter , f a t s id e up, Pour two inche s of water into
pan, (Wine , ginger a l e , apple juice or cide r , orange juice ,
pineapple juice or grapefruit juice , Coca Cola , or champagne
may ·be substitured · cor. the water , ) Roast in moderate oven
( 350 F, degre e s ) approximately twenty minut e s per pound or
unt i l done , Bas t·e ofte n , \then nearly cooked , remove the
r ind and trim off some of the fat , Score the surface of the
fat in d iamond shapes , and use one of the fo l l owing glazes s
1, Cover th.e fat with a· pas t e made of . one generous
tea·s poon of dry mus tard and one table spoon of pre­
pared mustard , Pour over ham one cup ·or orange
juic e , pineapple juice·, or grapefruit juice , and
return to hot ( 45 0 F , degrees ) ove n , Uncover ,
Finish baking , Baste it frequent l y ,

2, S tud the diamond shapes with cl oves and cover with

brown s ugar and honey .. Add apple juice or cid er ,
Glaze i n hot ( 450 F , degrees ) oven , ba s ting fiequent ly,
3, Pour e ight ounces of sweet wine over ham, and spread
with dark molasses , Glaze in hot ( 450 F . d egree s )
oven for S or 1 0 minutes , Bas t e gently and frequent l y .

Many fine old .Southern cooks s erve the ir baked hams with
the following Brandy Sauce :
Bring to a boil one quart of apple juice or cider,
1 pound of brown sugar
6 c l oves
Juice of 2 oranges
Remove from s tove and add 2 ounces of Brand y ,·

NOTE : If you l ike ¥Our ham mild , soak in cool water three or
four hours before baking.

.109
 JOHN R. 8UCKLE't'
·DANTE B. FASCEU.. ADWrt41.-ntAT1Yll �oAinAKT
4TH O!nRICT, FI..OR1�

CONMITTr.D:
GOVERNMENT OPERATIONS ·
FOREIGN AFFAIRS �ongrtss of tbt 'lftnittb "tatts
,oufjt of 1\tprtfjtntatibtU
lll�ington. lB. �

340 F ederal Bui l ding

Miami, Florida
October 1 7 , 1958

How lucky can a fellow g e t ! I have always

had a frustrated desire to try out my cooking on o ther peop l e .
Having the opportuni ty t o add this luscious , exo tic and outstanding
tidbit to your col l ection wil l satisfy the deep e s t cravings of my
soul .

By the way , Jeanne Marie thinks i t ' s pretty

good too, so here goes :

''MUSHROOMS A LA"

This is served as a vegetab l e course or in a chafing dish,

to b e eaten with toothpicks at a buffe t . The b r ead crumb
mixture is made up in advance and stored in the freezer ,
adding the o l i ve oil when the mushrooms are ready to be
stuffed.

1 quart fresh mushrooms

% cup grated bread crumbs
� cup grated Italian cheese
(Parmesan or Romano)
\ cup chopped parsley
1 clove garl i c mashed through press
Olive oil

Wash and remove stems from mushrooms . Place cap s , cup side
up, in baking pan. Place stems around cap s .

Mix crumb s , cheese, parsley, and garlic together with 1 tabl espoon
olive oil . Mixture will be dry and crumbly .

Sprink l e mixture over mushroom c ap s and add a few drops of o l ive

oil to each cap .

Place about 1/8 inch water in bottom of pan and bake in moderate
oven about 3 0 minutes .

They are usually eaten j u s t like peanu t s . One is never enough.

DAN
Member of Congress
DBF : w •

110
 DEPABTMEN 'f'PE' PVB M' SAFETI'

11. /Y. KIRKMAN, Dire<lor

ufiA&I � -
TALLAIIA SSEE

December 8 , 1958

MUSHROOM TEASERS

1 Stick of Butter
2 Large cans of mushroom pieces
1 Bouillon cube
1 Minced Onion
Flour and Salt to taste ,

Melt butter , add minced onion and enough

flour to make a paste consistency , add mushrooms ,
dissolve bouillon cube and add , Cut pieces of
bread in small squares or small triangles , spread
each piece with above mixture . Place these under
your broiler just before serving at your cocktail
party.

/!i.;rYJ.o;r.�
Director ,
? �
HNK : lh

Ill
OOVLE E. CON N ER , SPEAKER MACK N . LAMAR BLEDSOE. CHI.,. CLII:RK

�AMES L. WALKER
R•PRESENTATIVE, COLLIER COUNTY PUBLIC: LANDS AND PARKS. VIC:E CHAIRMAN
Box 475 PUDLIC: ROADS AND HIGHWAYS
NAPLES, FLORIDA COUNTY GOVERNMENT
GAME AND FRESH WATER FISH
SAI.T WATER CO!lSERVATIDN
STATE ADVERTISING

' MA TER GRAVY

3 s l i c e s of whi t e bacon
1 pint of c a nned t oma t o e s or
4 f r e s h t oma t o e s d i c ed
1 t ea s poon of sugar
s a l t and pepper to ta s t e

Fry b a c on in i r on ski l l e t unti l c ri s p . Add bala n c e

o f i ngr ed i en ts a nd c ook ab o u t 10 minu t e s .

S erv e o n ri c e o r gri t s wi th ho t fri ed f i s h ,

_1!2
 � y"
OPPICE PHONES:
JAIL PHONES:
.f
A�t�rtf
VALUY
VAu.n
4·1W, 9-8968
9-2136, 9-B:il92
*
.
·'"· L. o. DAVIS,
MI!IIBD ll't.OitD.\
ST. AUGUSTINE, FLORIDA
JR. •

SlRIUl"''S 4&80Cl4TION
ST. JOHNS COUNTY

. · My receipe is an o ld Minorcan d i s h and is one o� the

finest stews that I have ever tasted . Its for a Gopher
Stew. of' cour s e the Gopher in F l orida 1s a hi�h land turt l e
which d i g s and l ives in h o l es and eats nothing but �ras s ,
s o i s a very c l ean animal . After getting him out o � h i s
s he l l by breaking a l ong edges, you have four quarters as
a turt l .e . 1be legs a r e skinned out . F o r a stew for 6
peop l e , you shoulct have at least 4 Gophers .•
.

GOPHER STEW

Fry bacon down, add onions and Cry unt i l brown • Add
tomato e s or tomato paste, cook down thick, add salt, pepper,
gar l ic, ground spice, c l oves and thyme . Whi l e simmering
add 1 teaspoonful of sugar .

Cook the gopher s eparate unt i l tender, then cook above

together . Add at least 2 datil peppe r s , �or s e a s oning, not
�or heat as the datil i s not a hot pepper but a ·very nice
pepper Cor s easoning .

If the stew i s too thin, thicken with corn starch,

s immer unt i l the seasoning is thoroughly cooked through
the stew and s e rve .

Th i s Gopher Stew is considered a Sunday d i s h in this

county by all the old Minorcan fami l ies and i s rea l ly
wonderful . We have a church ( catho l i c ) fair here every
year at Mocc a s i n Branch and cook a s h i g h a s 100 gophers
at one time . None of the stew is ever le�t ove r .

f. . o

.113
 · W. A. SHANDS
. PRI!:SIDI!NT

IRLO BRONSON
PM!:SIDI!:NT PRO·TI!M "

ROBT. W. DAVIS
SI!CitlTARY
.
L&ROY ADKISON
I&RGII:ANT·AT·Afi:MI

SENA T E
CHARLEY E. JOHNS
IBTH DISTRICT
nARK&, I"LORIDA

COMMITTEES
INSURANCE, CHAIRMAN .
MOTOR VRHICLU, VIC& CHAIRMAN
APPROPRIATIONS
. CITli!S • TOWNS
O&NERAL L&OISLATION
LABOR • INDUiaTRY
lolliCRLLANROUI
PU8LIC ROADS • HIGHWAYS
ltUU!S • CAUNDAR
nMrRAANCR

1 t a b le s po o n f a t 1/2 t e a s p o o n s a lt
· 1 large o ni o n 1 b o t t l e c a t sup
1 t a b le s p oon pr e p a r e d - mu s t a rd 1 s ma l l ca n c r e a m -

Put f a t i nt o p a n , ii.aut e 1 o ni o n i n .f a t , a dd s a lt , stir i n

mu s t a r d , a dd b o t t le - o f . c a t su p , p·mr i nt o t h i s mixture
o n e sma l l can of c r e am , c o oking all the whi le o n low
h e a t and s t i rr i ng c o ns t a nt ly . Thi s 6 r a v y i s d e li cious
s e r v e d on r i c e , or g r i t s , w i t h f i s h .

STEAK

B e .f o r e cha r c o a l i n g s t eak, pepper and s a lt very li ghtly,

ma r i n a t e · ste ak in s oy s a u c e for · about two hours be.fore
gr i l l i ng . · T h i s s oy s a u c e is v e ry s a lt y · a nd t h e s t e ak
By c o0ki
· ·d o e s not n e e d lmt v ery li t t le s a lt .
i n thi s manner , · i t h a s a di s t i n c t i v e f la v or �
·
·
ng s t e a k

~ - ..

1 1 4_
B. K. RO B ERTS STATE OF" FLOR I O A
,J U S T I C E TALL.AHASS�E
S U P R E ME COURT

SOUFFLE

( Obtainedfrom Mayfair Hotel chef in London, England,

when Mary and I were there to attend the garden
party of Her Maj esty, Queen Elizabeth II, during
the ABA meeting . )

Servings for four :

3 oz . ·flour 6 egg yolks

3 oz . sugar 16 egg whites
3 oz . butter Milk - 1 pint .

Mix milk with sugar, . butter and flour, bring

to boil , then add egg yolks . Whip egg whit e s very
firm and fold into first mixture . Divide the mixture
into two p arts, half for vanili·a, half for chocolate,·
and add vanilla to one half and cocoa powder to other
half . Pour in mould and separate in the middle with
a cardboard which you take out before cooking . Bake
in oven 25 minute s , while in pan of water 2 inches
deep.

115_
POYLE £, CONNE:Ro SP'KAKJ:It MACK N. CCEVELAND � rii SP,.K<A PRO TCHPORO LAMAR BLEDSOE, CHIEI" C!..I:RK

(��'--
,./;.:•;·..r! • . .:.7��:
1 �\·t-.·�;,.�

F L O R I DA H O U S E . .-oF R.E- P R E S E N T A T IY.E S

J. BLANK,
December 3, 1958
RALPH JR.
REPRESENTATIVE, PAL-M BEACH COUNTY
ROOM 326, PAN·A PUDL.IC
WORKMEN'S COMPENSATION, VICE CHAIRMAN
BUILDING ROADS AND HIGHWAYS
WEST PALM BEACH, FLORIDA ATOMIC ENERGY
JUDICIARY A (CIVIL)

VEHICLES CARRIERS
HOTELS AND RESTAURANTS
MOTOR AND

Here is one of my favor ite recipes , "Goober Soup" ,

which might a l s o be ca l l ed "Goober-Nu torial Soup" ,

I am sure that you are w e l l en ough versed in the

language o f the South to know that the word "Goober"
means "the peanut" according to the D i c t i onary . This is
one way to get the Goober-Nuts into the s oup,

::ry�
RJBj r : e f
�t: Blank , Jr .

GOOBER SOUP

1t s p . minced o n i on
2tbs , but t er
5 tbs , peanut butter
2 tbs , :f l our
2 cups chicken s tock
1 cup s c a l ded m i lk
f cup heavy cream
Sal t and pepper

In double bo i l er cook one t s p . minced onion , bu t t er

and peanut bu t t e r . S l ow l y add :f l our a n d s t i r i n chicken
s t ock unt i l blended , If mirture becomes lumpy , ' beat w i th
egg bea t e r . Add s c a l d ed m i lk and simmer 30 minutes , Sea­
son to taste with salt and pepper , Remove from heat and
add heavy cream . Spring l e crushed Goobers or chives on
each port i on , if d e s i red , Serves 6 •

.116
 S EN A T E
J. A. (TAR) BOYD TALLAHASSEE
a3RD DISTRICT
P. 0. BOX liiOI
LI!:ESBURQ, FLORIDA

COMMITTEES
PRIVILIQES 6 I!:LI!CTIONS, CHAIRMAN
CITIES • TOWNS, VICE·CHAIRMAN
CITRUS P"RUITS
I"ORI!:STRY 81 PARKS
INDUSTRIAL Ill ATOMIC ENERGY ·
LABOR 81 INDUSTRY
OIL 6 NATURAL RESOURCES
PRISONS 81 CONVICTS
STATE INaTITUTIONS

TAR ' S FAVORITE BEEF STEW

Brown 1 2 lbs . beef stew in sma l l amount of bacon d r ippin«s

Sprink l e w i th J

1 �ablespoon f l o u r
1! teaspoon s a l t
! tea spoon pepper
A c c ent

Combine and heat t i l l boils J

2 c l oves gar l i c -minced

1 l arge onion - chopped
1 can tomato sauce or . toma to soup
1 bou i l l on cub� d i ss o lYed i n 1 cup hot water
i cup chopped par s l e y
1 bay leaf

S immer f o r 1 hour

Add pre-cook ed siaa l l new potatoe s , carrots and s i-er

)0 minutes before s ervin« ·

Rec ipe can easi l y be d oubled and is even be tter the

s econd day .

_117
 B O B Sl K E S COMMITTEe: ON
THI"-ODIS'tfttef APPROPRIATIONS
FLORIDA

ALMA D.
81tCRttA"IQ1
M188 Blrn...l:"
ADNINI8TRAT1Vr: A881n"AHT Qton{Itt�� of tbt Wnittb �tate� Mia• Nn.J..A Aoi.N•
MMI. Ran MAIIII& KUN.

MR. J.r:RRY MELVIN M18• MARY Lou SHYt1r:"

UG18LATI\If: A8818TAI'f1"
�ou�e of llepre�entatibe�
ma�ington, J). «:.

C AH P BRUNS WIG\'). STEV/

For a good Brunswi c k s te w , dice the me at of

three freshly dre s s e d Fl orida G r e y Squ i r re l s ( They ' r e
f a t ter and j u i n i e r ) . As s embl e one pint o f l ima b e ans ,
one n an of n o rn , - four p o t atoes ( di c ed ) , one l arge onion
( di n e d ) , one l arge s i ze n an of tomatoe s , one t e a s poon
s al t , and o n e t e a s poon bl ack pep p e r . To four quarts of
b o i l ing •r a t e r add the s al t, d i c e d onion, l ima b e an s ,
d i c e d p o t a toe s , n orn, s quirrel me a t , and peppe r . Cover
s t e w p o t and b o i l ( s imme r ) s l owl y f or t w o hou r s . Add
toma t o e s and t e as p oon o f sugar nd b o i l s l owly f o r
another hou r . Add a half s t i c k o f bu t t e r , s imm e r t e n

/
mo r e minut e s , bring t o b o il , and then remove from f i r e
o n e of the mos t del i c i ous s te w__:;.-i-maginabl e . t i s even
#
, .
good fo r s 1 ck folk s .
f
) .

', /�
\ Bob Sike s , 11 C
3rd Congre s s i o nal D i s tr i c t
)
Fl o r i d a

118_
HUBERT H. HUMPHREY
MINNESOTA

WASHINGTON, D. C.

This is Mrs . Humphrey ' s favorite rec ipe for beef

s oup -- and incident a l l y my favorite mea l ,
HL�PHRE Y • S BEEF SOUP
HOME MADE

1! lbs , stev beef or pieces of chuck

1 s oup bone
C�ver vith c o l d vater in heavy J quart sau ce pan . Add
� salt , pepper and tvo bay leaves and heat to bubbly s tage ,
Then turn the heat very lov and add the fol l oving l
! cup chopped onion
1 c up chopped c e l ery
1 c up chopped cabbage
4 or 5 medium carrot s , sl iced
pinch of oregano
S immer for at least 2! hours or unt i l meat is very tend e r ,
Remove b o n e and bay leaves and c u t p i e c e s o f meat into
bite s i z e . Then add l

1 #2 can of tomatoes ( I prefer the Ital ian s tyle

if you can get them )
1 tbs p , Worc es tershire sauce
1 beef boui l lon cube ( if des ired )

S immer again for ! hour or longer--un t i l you are ready to

eat .
This soup or stev is a lmos t a ful l meal in i t s e l f ,
I t is very thick and ful l of good vitamins and energy ,
Genera l l y , a good fru i t salad , saltine s , coffee and
dessert is a l l one needs for a wonderfu l suppe r ,
Sincerely,

�
Hubert H. Humphrey

119_
DOYLE E. CONNER. &P'I!AK..R LAMAR BLEDSOE, CHIEP' CLERK

FLORIDA

RICHARD 0. (DICK) MITCH ELL

REP'Iiii:SI!NTA.TIVI!, LllON COUNTY EDUCATION�H IGHER LURNING
MIDYETTE MOOR BUILDING GAME & FRitSH WATER FISH
TALLAHASSEE, FLORIDA

November 25, 19 58
· INSURANCE
JUDICIARY A (CIVIL)
MILITARY lll Vt:Tii.RANS AFI'A'IRS
PENSIONS 6: RETIRI:MI!NT .
PUBLIC 8AI'"ETY

S i nc e � am a co�pl e t e d ev o t e e o f o u td o or c o o k i ng , I
s ubmi t my favo r i t e rec ipe for ba s t i n g s a u c e as a s e r i o u s
·c o n t r i bu t i o n , In s p i t e o f the f a c t that th i s r e c ipe u n ­
doubted l y o r i g i n a t e d i n that g r e a t C o un t y t o our s o u th
known as Dad e , . I neverthe l e ss f i nd it to b.e an o u t s tand ­
ing s a u c e f o r chicken , phea san t , chukker and o ther spec i e s
o f f ow l t

M e l t o n e pound b u t t e r or marga r i n e in a saucepa n ,

Add t w o med i um- s i z e o n i on s quar t e re d , s t i r i n one
cup f r e sh l im e j u i c e ( l ime o r lemon c on c e n t ra t e
m a y be u s ed i n p l a c e o f fre s h l imes , but i t is n o t
a s s a t i s fa c t o ry ) , Add1/2 b o t t l e w or ce s t e rshire
s au c e and 1/2 t o o n·e teaspoon �fe x i -pep o r Red H o t
sau c e , to tas t e , A l l ow to s immer 15 t o 2 0 m i n ut e S i

Bas t � the b i r d s w i t h the above s a u c e , tur n ing o f t e n

o v e r a s l ow charc o a l f i re for appro x ima t e l y t w o hour s ,

The above recipe I guarantee to pr o d u c e the b e s t char­

c o a l ed chi cken ever t a s t e d and s tand ready t o prove same by
e xhibi t i on for anyone who w i l l furn i s h the ingred i e nt s ,

Sin?erel�/
� ';)
lctclJ____­
0 . Mitchell

ROM/fdf

_120
 SHERIFF OF" LAKE COUNTY

W:n&nres, �IorUlll

1.0 /6/58

The fol lowing rec i�•ii made charcoal famous - contents of

Sauce

V i negar Lei!Dn Juice

Salt Sweet . p ickle j u i ce
Pepper (red and black) Oliv� Juice
Butter Garlic

No measurement s ever used , just add a litt le dash o f each unt il

the tas te i s right . P lace cho ice meat (whatever kind des ired ) over
bed of ho t coals ( preferably green h ickory ) cook s lowly . Each t ime
meat i s turne d , swab top , hot s ide) with sauc e . w�en done to t a s t e , .
rare , med � or w e l l done , serve wh i l e hot . They a lways come back for
s econds .

Af ter meat is done you may add tomato catsup to remaining sauce
unt il thick to swab meat at t ime of serving.

P.�. I rea l ly am in demand when i t comes to putt ing on a

barbeque . The above ingredience is wha t I us e , and
really I have never measured a ba.t ch yet .

_]21
 NATHAN MAYO ' S FAMOUS CRACKER BREAKFAST

During the. past twenty- five years , thousands of pers ons from
throughout the c ountry have part i c ipated in the Fl orida Style
Cracker Breakfa s t , one of the most out s tanding promotional
programs ever developed for the State of Fl orida .

Hos t · of the s e breakfa s t s has been The Honorable Nathan Ma o , y

C ommi s s i oner o f Agri cul ture for the Stat.e o f Florida .

Below is a copy of the menu u s e d at the s e famous programs

which have r e c e ntly been di s c ont inue d .

FLORIDA ORANGE JUICE

FLORIDA BROILED GRAPEFRUIT
FLORIDA DOUBLE YOLK GRADE AA FRIED EGGS
FLORIDA HICKORY SMOKED HAM
FLORIDA HISTORIC SUWANNEE RIVER (Red Eye ) GRAVY
FLORIDA GRITS A LA SUMMERFIELD
FLORIDA HOT BISCUITS A LA DIXIE LILY
FLORIDA GUAVA SYRUP
FLORIDA ROASTED COFFEE
FLORIDA CREAM AND ·SUGAR
FLORIDA BUTTER
FLORIDA TOBACCO
FLORIDA CO Co'NUT P ATTIES

ONLY "LEFT·" HAMS SERVED AT CRACKER BREAKFASTS

When a hog s c ra t ches h i s ri ght s i de , · he doe s . a Charl e s t on with

his right .foot . This develops mus c l e s .

When he s crat ches his l e f t s i de , he does a gent l e shimmy agains t

a tree or p o s t .

Therefore , right hams are far more mus cular arid l e s s t ender than
those from the l e ft s i d e of the . same hog and for our Cracker
Breakfas t s , we s erve only the b e s t and most tender portions of
ham .

122.
 THE STATE OF FLORIDA
DEPARTMENT OP .AGRIOULTURE

'J:A.LL.A..:HAS SEE
NATHAN MAYO
COMMISSIONER

GRITS a la SUMMERFIELD

MRS . NATHAN MAYO ' S SPECIAL RECIPE

1 cup grits ( washed ) t cup water

3-k cups swe e t milk 1 teaspoon salt

Let hot water run on the gri ts unt i l thoroughly washe d .

After grits are washed add 1/4 cup water and 1 t easpoon
salt and cook over moderate heat about 1 5 minutes .

Put in double b o i l e r and add the milk . Cook about It

hours , s t i rring o c ca s i onal ly .

YOU DO NOT EAT GRITS WITH CREAM A ND SUGAR

Submitted by

123
HAGAN PARRISH
SHERIFF

C O U N TY O F P O LK
5 T A T E O F F L O R I D A
B A R T O W, F L O R I DA
HAMP ROGERS, CHrJ:P"
CRIMINAL DIVISION PHONES:
RES. WINTER HAVEN. CY 3·00152 OFFICE 3-7011 • JAIL 3·7171 REPLY REF.. ______

R. BRUCE Al-BRITTON, CHilli"

ADNINISTRATIVC
RES. FT. MEADE, AT 4·3G!S5 Oc tober 24 , 1958

Th i s i s my rec ipe for an exce l l ent , well ba lanced

breakfa s t that is e n j oyed by youngs ters , teen-agers and adu lts
a l ike s impl y because i t i s quick , easy to fix and appe a l s
to golfer s .
HOLE I N ONF.

1 s l ic e of bread
2 str ips of breakfast bacon
1 egg
To prepare s Cut the . two s trips of bac on in half and sear
them on both sides , then take the s l ice of bread , pinch a
hole in the c enter of the bread ( the s i z e of the egg ' s yolk ) .
Put one ( 1 ) of the four ( 4 ) pieces of bacon on each side of
the hol e ( prone pos i tion , of c ours e ) . Lay bread on medium
ho t gri l l or frying pan ( not the ornamental one on d i splay
in your kitchen ) . As bread begins to warm , break egg into
the hole and a e the whi t e of the egg fastens the pieces of
bacon on together , f l ip ov.er and · seal the other s id e .
I a s s ure you that this is· a fine bl'eakfa s t food and giTes
you you r mea t , bread and egg , a l l in one package · and bel ieve
me , i t i s quick to f i x .

_124
 O F" F I C E OF T H E

S HE RIPP
MoNRoE CoUNTY

KEY WEST, FLORIDA

JoHN M. SPOTTSWOOD
5Ultanrl'

October 3 1 , 1 95 8

CONCH SALAD

F r e sh raw Conch
1 Onion
1 G r e en pepper
Old Sour
Tabasco

Soak Conch i n salt water 1 / 2 hour o r so, then wash and

cut into bite size piec e s . Add Old Sour and let soak until
just re ady to u s e . Dice onion and g r een-pepp e r , add
T abasco, salt and -pepper to tast A-ad more Key lime
juic e and s e rve . · / 7 /

.125
 S TAT E O F F L O R I D A
D E P A RT.M E N T OF PU B L I C W ELFAR E
STATE BOARD STATE BOARD
]. HAL 5TALL1NCS, CHAIRMAN EARL£ M. FAIN
Tampa Lusburg
MRS. F. E. MITCHELL, VlCt>CHAIRMAN DR. E. THOMAS SELLEII.S
Valparaiso Jack:sonviUe
Mas. CHARLES A. CARROLL, SECRETARY L. N. \VADE
· Coral Gables
518TAMPA STREET St. Petersburg

H. DRENNEN BROWNt; TAMPA, FLORIDA �

Vuo Beach
FRANK M. CRAfT •
Act!ng State Director
ITALIAN SALAD

( Goes well with :Barbecme steaka or other meat dishes )

1

2 Pta. ot Salad Olives

(:Broken, pimento stuffed)

2 Large Green Pappera

2 Onions

1 Stalk of Celery

2 :Bay. Laaves

2 Pinches Oregano

Dice peppers, anions , and celery and mix with olives , etc.
· '1'enderi11e in dutch ovea or heavy skillet with lid,. approximately
10 llli:autee•

.Add 2 ca. oapera and olive oil and wine vinegar to taste while
aixture ia hot.

Plaoa in fruit jar or suitabl e container with 2 large buds ot

garlic ( s cored ) , one on bottom and one on top. Tighten iid and
place in cool ·roc• temPeratura tor 48 hours.

Serves 8 ordinary folks , or 4 Italianoe

Stallings�
JHS:ed
J. Hal

126._
 STATE OF FLO R I D A
TAL.LAHASSEE
THE ATTORNEY G E N ERAL October 20, 1958

SOUR CREAM DRESSING

1 cup s our cream ( 1 carton )

l..cup oni ons cut up f i ne
cup par s l ey c u t up f ine ( I never have any par s l ey so I
don ' t use i t but i t is good in i t )
3 tablespoons anchovy pas t e
1 p i n t mayona i s e
4 o z . roquefort che e s e
t c u p vinegar
t cup l emon j u i c e
Sa l t and pepper t. o t a s t e
Grate a l i t t l e gar l i c in

· Mash chee s e w i th fork and mix in other thi ng s . Keep

in g l a s s jar in refrigera t o r . Wonderful on mixed sa lad .

This r e c i pe c ome s from a fri end from Memphi s .

Sincerely,

R ichard w . Ervin

127.
 Al tha , · F l or i d a
O c t ob e r 1 3 , 1958

The f o l l owfng i s o n e of' my favo r i t e d r e s s ings

f'or a t o s s e d , green s a l ad , I a l s o e n j oy this d r e s s ­
i ng on baked p o t a t o e s ,

BLUE CHEESE DRESS ING

3 /4 cup mayonn a i s e
1-1/2 o z , b l u e che e s e
3 tab l espoons c a t s up
1 / 8 t ea spoon gar l i c powder
2 tab l e s poons m i l k
1/8 t e a s poon paprika
dash cayenne ·
dash s a l t

C omb i n e the b l u e ch e e s e w i t h c a t s u p , U s i ng a
f'or� work unt i l smo o th , Add the .rema i n ing i ngred i en t s
a n d mix we l l , If the cons i s t ency i s t o o t h i c k , add . a
l i t t l e more m i l k , R e fr igerate at l e a s t 4 hours t o c om ­

/X:l: �ur� ,
b i n e f l a vors ,

�.

Don Fuqua D

_128
OOYLE E. CONNER. SPIIAKirR LAMAR BLEDSOE. CHIIIP" CL'UK

1�
FLORIDA HOUS - .R..� RESE N T.A.TIY:B s
:::-:::-: "'-"

W. C. (CLIFF) HERRELL
RII,.IUI:SI!:NTATIVII:, DADI: COUNTY
/""�""-
November 24, 1958
NAVARRE DRIVI:
MUN ICIPAL GOVIIRNMI:NT, CHAIRMAN
173
S"RINGS, FLORIDA
CONSTITUTIONAL AMitNDMENT8

TAXATION
MIAMI EDUCATION-PUBLIC ScHOOLS
FINANCE AND

SA,.I!:TY
PUBLIC AMUSI:MI!:NT8

L R
PUBLIC
RULES AND CA IINDA

The r e cipe as follow s Is a very simple one but make s a

very delightful d r e s sing for fruit salad s and 1t ls certainly my
favorite. It always brings forth a lot of favorable comm ent when­
ever used.

Fruit Salad Dre s sing 1 1 a la Herr ell"

I 8-oz. package Velveeta Chee se
8 marshmallow s
6 oz. unsweetened pineapple juice

Melt cheese and mar shmallow s together In top

of double boiler. Remove from fire and g radually
add pineapple juice until d r e s sing is cooled.

Sincerely,

#/:C. :tJ w.eu

W. C. ( Cllff) Herrell
W CH /va

129
 AU.Dol J, �Out, LA., CHAIRMAN
OLIN O. JOHNSTON, s. c.
...aSARD L. HOU..AND, n.A.
JAMES O. EASTL.AHD, MISS.
HUIII:RT H. HUM....REY,
. N\HH.
STUART SYMINaTON, MO.
HI!RMAH IE. TALMADGE, GA.
WIUJAM PROXMIR£, WIS.
G!!:ORQI!: 0, AIKD>i, VT•
hi!\TON R, YOUHO, N. OAK.
..
IDWARD J. THYC, MINH.
110URI<It B. HICK£Hl.OOf'E:R, IOWA
KARL It, MUNDT, S. OAK.
JOHN J. WILLIAMS, DilL.
ANDRI!W P', SCHOCP�II:L, KANS.

COM MITTEE ON
AGRICULTURE AND FORESTRY

I certa inly c ons ider mys e l f a "cracker po l i t i c ian" - and I am happy

to contribute this rec ipe , originated by my wife .

MARY ' S FRUIT SALAD

For 8s
Have large sa lad plates very cold and place in two rows o f four
on tabl e .

You can prepare the c i trus , greens and pineapple ahead of t i me i f

fru i t i s kept cold in g la s s container s . B e sure greens are perf e c t ly dry.
Drain c i t rus and pineapple thorough l y . Uon ' t cut other fru it unt i l t ime
to serve .

U s e l et t uce , romaine or end ive or any pretty f la t green around pla t e s .

4 large grapefru it
6 large oranges
6 tangerines
2 large mangoe s i f in s eason . Or hon eydew , can ta l o upe or both.
Or unpeeled apricot halve s .
6 large banana s r ipened on stalk
1 large papaya , if in s ea son
.6 large fresh peache s . Or canned peach halves . ( Don ' t us e fro z en
peaches for th is salad . )
2 large avocados
3 fresh pineapp l e s ( cu t in irregular j u i c y chunks w i thout burr s .
May be prepared a day ahead i f kept covered and c o ld .
6 fresh sugar pears or 8 large canned pear ha lves cut in car e l e s s
large p i e c e s
1 large can seeded whi t e cherr i e s .

Af ter placing c i trus on top of tho greens a l ternately around the

plate , put pieces of pine�ple al terna t ing w i th papaya , mango and other
fru i t s . Cut the frui t and let fa l l on each plate w i l ly-ni l ly . This bui ld s
u p into an attractive mound . B e sure t o a l t e rnate the fru i t s . Save avocado
and banana· for last and if us ing fresh peaches save them for l as t , a l s o .

DRESSING
Put l o t s of dres s ing on top of the salad . E i ght s a lads should require
a quart of dre s s i ng . An exc e l l ent dressing can be made w i th two-thirds
unsweetened and unflavored whipped cream and one-third whipped salad dress ing .

Then sprinkle over the whole f inely chopped pecans or any other nuts .
Top with a fresh or canned fig , a cherry , or an unpee l ed apricot ha l f .
Serve w i th hot cheese s t raws .
Yours faithfully,

/;(}A . �1�� ·
SLH/rk
Is��
�
130.
 4t\� .
'i)tstinsuish"-� C,atz�us

- �
-
L O B BY I ST , a pe r s on who t r i e s to g e t
l e g i s l a t o r s t o i n t rod u c e o r vot e f o r
mea su r e s favo ra b l e t o a s pe c i a l i n t e re s t
t ha t h e r e p re s e n t s .

We b s t e r ' s , Ed . I I

132
P O S T O r F"I C E BOX 669

LAW O F FICES

CA L D W E L L , PA R K E R , F O S T E R , M A D I G A N , O V E N & M O R IARTY
B R O C K B U I LD I N G
TALLA H AS S E E , F LO R I D A
M I LLARD F. C A L D W E L L J O H N A. M A D I G A N , J R.
JULIUS F. PARKER W I L L IAM .J. OVEN, JR.
LEO L. FOSTER JOHN D. M O R I A R T Y

My favorite dish is New O rl e ans Fruit C ake, and here i s the r e c ipe :

1/2 lb. Almonds 5 La r g e or 6 Medium E g g s

1/2 lb. Candied Orange and Lemon Peel 1 / 2 l b . All Purpo s e Flour
1 /2 lb. Candied C i tr on Peel 1 / 4 tsp. All spice
l/4 lb. Che r r i e s and pineapple mixed l 1 / 2 tsp. C innamon
1/2 lb. Butter ( 2 s ticks ) 1 lb. C ur r ants
1/2 lb. Sugar l / 4 c . R um

°
Heat oven to 3 0 0 . Bake 1 1 / 2 to 1 3 / 4 hour s.

Put Almonds through nut g r ater or grind fine. Chop Candied F r uit and
Peel to s i z e of C ur r ants. W o r k butte r to c r eam and blend in Sugar ; add
Gr ound Almon d s .

Sift F l o u r with Spic e s . Stir F r u its and C ur r ants into Flour . Combine Flour
mixtur e with B utt e r , Sugar, E g g s arid Almond mixture. Add R um. Gr e a s e
tube pan, 3 1 / 2 x 9 inc h e s or 4 x 1 0 inch e s or 2 loan pans 10 1 / 2 x 3 5 / 8 x
2 5 / 8 inche s .

�
Line bottom and s i d e s of pan with heavy pape r . Bake until cake te ste r
come s o u t clean. C ool tho r o u ghly befor e r e moving f r o m pan. P e e l off
wax pap e r . W r ap in c l ean r um cloth and s to r e in tin box or heavy aluminum
foil. Keep in c ool plac e .

Sin c e r e ly ,

LLF / mb
�0'''' .., .� '
�

133
U N I T E D STATES B R EWERS FOU N DAT I ON I N C.

P . 0 . B O X 474
BUENA VISTA STATION
M I A M I , FLORIDA

D U T C H A P PLE C A KE

1 1I3 cups sugar 3 1 4 t e a s poon baking powde r

3 / 4 cup b e e r 4 e gg yolks
3 I 4 cup wate r 2 1 3 c u p he avy c r e am
1 I2 te a s poon c innamon 2 table s poons melte d butt e r
8 apple s , pe e l e d and quarte r e d 4 e gg white s , stiffly be aten
2/ 3 c u p s ifted flour 2 table s poons b r own s u ga r

C ombine 1 cup s u g a r , t h e be e r , wate r , and c innamon

in a s auc e pan; b r ing to a b o i l and c o ok ove r me dium he at 5 minute s .
A dd the apple s and c o ok ove r low he at .until tend e r but s li ghtly fi r m .
T urn into a 2 - quart butt e r e d c a s s e r o le . Preheat oben t o 4 2 5 ° .

Sift toge the r the fl our, b aking powde r , and r e maining s u ga r .

B e at the e g g y olks until li ght ; add the c r e am and butte r . Gently s t i r
in the flour mixtu r e , then fold i n t h e e g g white s . Pou r ove r t h e appl e s
and s p r inkle with b r own s u g a r . Set i n a s hallow pan of wate r and b ake
30 minute s , or until b r owne d and s e t .

S e r v e warm with a foamy s auce .

Serves 6-8.

\'i . s. Merr i t t

134
P O S T O F F I C E: BOX 669 TELEPHONE 2 -3 7 3 0

LAW O F F I C E S

CA L D W E L L , PAR K E R , F O S T E R , M A D I G A N , O V E N & M O R IARTY

B ROC K BUILDING

TA L LA H AS S E E , F LO R I D A J O H N A. MADIGAN, J R.
M I LLARD F. CALDWELL
J U L I U S F . PA R K E R W I L L I A M J. O V E N . J R .

LEO L . F O S T E R JOHN D. M O R I A R T Y

KEY LIME PIE

1 c an c ondens e d milk
4 e g g yolks
1 I 2 cup lime juice

B e at one e gg white stiff. Fold into above mixture .

B eat r emaining e g g white s . G radually add 6 table s poons sugar,
and 1 / 2 teas poon of c re am of tarta r . Put into bake d pie s hell
and bake until e g g white s are golden b r own ( 3 5 0 de g re e s )

1 3 5.
JAMES ULP'AB
CHRIS J:ALP'AS
Owner1

AIR CONDITIONED cBtipper • FOR THE FINEST FOOD

2000 SOUTH MONROE STREET • PHONE 2-4961 • TALLAHASSEE, FLORIDA

'Here is our recipe for "Honey Dipped Bows ". It is one of our
favorites for the Christmas holiday s .

HONEY DIPPED BOWS

5 lbs , plain flour, s ifted

1 lb . butter, very s oft
1 dozen e ggs
juice of one Florida orange
l t. soda

Honey Dip

1 pint jar honey

2 cups sugar
1 cup water

B e at eggs well, add orange juice and s oft butte r . Sift

flour and s oda all slowly to e gg mixture, making a very
stiff dough. Flour bread board and working with a very
small piece of dough, roll very thin, le s s than 1 / 8 th.
inch thick . Cut into strips 1 " - 5 " and tie into bow shape .
Drop into deep fat ( 375°) until light brown, drain well on
paper towels. Prepare Honey Dip, and bring it to a boil.
R emove from stove and dip bows and drain well again.
Last step s prinkle generously with powde re d sugar and
c innamon. This make s "bushels", enough for gif.ts to
friends.

P. S . Mamma said it take s two at least to makes the s e well.

136
R0SE BUI LDI NG •
SE
P. 0 . B 0 X 5 4 9 •
P R I N T I N G C O M PA N Y
TA L L A H A S S E E . FL0RI DA • TELEPH0N E 2-0230

B L IN T ZES ( C ottage C he e s e Pancake s )

B atte r

4 e gg s , well b e aten
cup flour
teas p·oon s alt
cup milk

1 l / 2 lb s , c ottage c he e s e
2 yolks, b e aten
l table s poon butte r
l table s poon sugar
2 table s poons c o c o anut ( g rated) c an b e added, if de s i r e d

F o r Filling: P re s s c h e e s e through c o lande r , s alt t o taste , add r e s t of

ingredients . Make the batt e r by adding the liquid to s alt and e gg s , s t i rring .
in the flour g r adually until s mooth. Heat he avy 6 - in c h skillet, g r e a s e sli ghtly.
Pour only enough batt e r to make a v e ry thin panc ake , tipping pan from s i de to
s.ide until batter c ove r s b ottom of pan. When a numbe r have b e en fried in this
mann e r , place rounded table s poon of filling in c ente r of e a c h pancake ; fold ove r
from both s ide s , then into envelope s hape . P r o c e e d i n thi s manner until all the
batte r has b e e n u s e d ; then just before s e rving, fry on both s ide s or bake until
a golden b r own. Se rve hot with sugar and c innamon or with s our c r e am and jam.

Q U A L I T Y P R I N T I N G . B Y L E T T E R P R E II II A N D L I T H O G R A P H Y

137
 CHRISTIAN SCIENCE COMM ITTEE ON PU BLICATION
FOR FLORIDA
604 Biscayne Building
M iami 32, Florida

HO E CAKE S

5 h e a p i ng t ab l e s p o on s ye l l ow co r n� e a l
1 h e ap i ng t ab l e s p o on f l o ur
1 heap i n g t ab l e s p o o n s ug a r

Add bo i l i ng wa t e r to mak e r a th e r
s t iff . C over and let s t and • f ew m i n u t e s .
'fhi l e sti ll warm add a g o od s i z ed piece of
but t e r , 1 t ab l e s p o o n of m i lk ( or a little
more to mak e ba t t e r r ight to fry ) , 1/2
t e a s p o on bak i ng powd e r , and salt . Fry in
bac o n fa t - - j u s t e n ough to c ov � r b o t t om of
s p id e r . S e rv e w i th s yr u p .

Thi s ha s b e en an old fav o r i t e of mine

for s ome years a n d wa s handed d ow n in my
mo ther ' s fami l y . It mak e s a c 6 rk i ng good
b r e akfa s t or l un che o n dish.

�urs,
Donald R. Lane
C ommittee on Publicati on
for Florida

1 38.
 .JuJ.n S. Allen
5 U l:l Nep t une Way
Becl<.:Jl Pcul , Tam pa, florida
 T H E FLORIDA STATE UNIVERSITY

TALLAHASSEE

November 2 , 1 95 �

Soupe � l ' oignon

(F rench Onion Soup)

9 white onions , in slices F reshly ground black pepper

1 tablespoon chicken fat Salt to taste

(or butter)
1 [2 cup cream
1 tablespoon flour
Thin toast
4 cups beef broth (Pepperidge bread)
(or 2 cans bouillon)
Grated . sharp cheese
,
1 suga·r cube ( Cheddar or Gruyere)

Brown onions until golden in chicken fat. Stir in flour and stew some

more. · Add broth, sugar, pepper, and salt. ·When done, skim off fat,

whip in cream, heat, Put toast in bowls, cover with cheese, pour the

·soup on, and dig · in. Serves four.

140
 ERV I N A N D B U FORD
A1TORNEYS AT LAW
a01 MIDYtr'T'a·MOOR BUILDING
TALL.AHA8ellll, FLORIDA

M, EAVIN
2·22151
RODI:RT
RIVI!A5 BUI"ORD, JR. TEUPHONE

C H ICKEN LIVER PASTE

( Pate De Fo i e Gras )
for c anape or sandw i c h
spread

Bo i l 1 oound o f fresh c hi c ken l iv e r s i n s a l t e d

n
water u t i l we l l done (
about 40 minutes . Chop �
l iv e r s f in e ly and add : 1 tab l e s poon Soya Sauc e ,
t t e a s poon b la c k peppe r , 1 t e a s poon s al t , 4
tab l e spoons mayonna i s e , and 3
tab l e spoons f i n e ly
chopped o n i on . Blend ingr e d i e n t s i n t o paste .
S e rve w i t h s a l t ine s , me lba toas t , e t c .

PARMES IAN CHEESE DRESS ING ( DIP )

B l e n d 1 cup mayonna i s e , t
cup f r e n c h dre s s ing , 1/3
cup granu l a t e d Parme s ian Chee s e , 3
tab l e s poons
fine ly c hopped o n i on , 1 teaspoon '.vorc he s t i re Sauc e ,
1/8 t e a s poon Tab a s c o Sauc e , and s e rve w i t h c r ac ke r s
or potato c h i p s .

141
 U N I VERSITY OF FLORIDA
GAINESVILLE

O F F I C E OF THE PRESIDENT
December 16, 1958

ONION DEWXE

1 large Bermuda onion (about 1/2 lb . )

1 teaspoon dry mustard

1/8 teaspoon black pepper

1 to 2 tablespoons sugar

Salt and vinegar

Slice onion and separate rings . Soak for bal.f hour in

saturated salt solution. · �in and wash until saltiness is

reduced to desired taste.

Make paste of mustard, pepper, and sugar by adding small quantity

of vinegar . Then add enough vinegar to paste so that solution

will cbver onions. Soak for twenty minutes. Drain and serve

as an item among hors d'oeuvres or as a side dish at dinner.

(After soaking in vinegar solution, if taste is too sour

onions can again be washed to suit taste. SOIDe may wish to

dilute vinegar with water before soaking. )

Cordially yours ,

142.
 N I C H OLS, GAIT H E R , G R E E N , FRATES & B E C K H AM
PERRV NICHOLS

�
W I L L I A M C. GA T H E R

WM. CLINTON GREEN 448 PAN AMERICAN BANK B U I L D I N G

W I L L I A M S . F'RATES

WALTER H . SECttHAM, JR. M I A M I 32, F' L O R L O A

WILLIAM R.COLSON

J. B. SPENCE
SAM DANIELS November 24, 1958
DUDLEV BURTON f R A N tt L I N 1 - 1 6 15 6

OOUGLAS M . CARLTON

WILLIAM M. H I C tt S

tt A R l J. l£18, J R .
P E T E R T . fAY

WilliAM WHITAttER

ALAN R. SCHWARTZ

Re : Barbecue Sauce

1 lb. margarine
1 bottle hor s eradish
3 tb s p . salt
6 oz. lemon juice
6 oz. vinegar
2 tbs . Toba sco
1 tb s . Wor ce ster sauce
1 / 4 bottle Ketchup

Let margarine melt, then add all

ingredients and let simmer for a
few minute s .

With kindest per sonal r e gards, I am

PN/mg

143.
 F LORI S MAN
POST OFFICE BOX 1 7 1
TALLAHASSEE, FLORIDA

October 5, 1958

Cedar · Key Salad Dressing

3/4 cup mayonnaise 3/4 cup vanilla ice cream

2 Tablespoons smooth peabut · butter

Blend thoroughly. Serve on any salad with fruit , especially one like :

Hearts of palm , shredded , or Chinese cabbage if palms unavailable, com­

bined with chopped dates, candied ginger, and a bit of candied or Maraschino
cherries for color. Quantities are up to you, and I ' m sure everyone who
tries this will come up with his own outstanding salad combination.

Sincerely,
____.

� :�
N And:)son

TNA/ ba

P. o. Box 1179
Euatis, Florida

144
 GEORGE W. GORE,.JR.,PRII!:SIOII!:NT

�
O F F I C E bF T H E PRESIDENT w
� SPAGHETTI�

1 cup chopped. onions 1 celery1 green peppers*

.3 slices brealcf'ast bacon
1 nall box raw apaghetti
1 amall can apaghetti aauce
1 .edium sise container, frozen creole shrimp
So;r aauce, salt and pepper to taste

Cook breakfast bacon in trying pan until crisp. chopped Add

Onions, celery and green peppera and saute • in bacen fat. To
this mixture, add the spaghetti,which has been cooked until
tender, and the spaghetti sauce. Add creole shrimp from con­
tainer, Soy sauce, pepper and salt and cook approximately five
minutes slowly.

*Equal portions may be used or 1/4 cup more chopped onions to

the above.

�� � (CAKE)

1 Lemon Chiffon cake

2 cartons Whipping creaa
1 t.bs Rua .flawrillg
1 carton each of Dlack-raspberrT, cherry or . red Jello
( t.etal t.vc cart.ws aixlld together for varying flavors )
1 can P'ruit Cocktail
Sugar to ·t.ute

Whip cream stiff, add l'Wl .flavoring llld sugar to taste. Prepare
Jelle in usual way, adding the fruit. cocktail to make fruit jello.
Fill center hole in cake with fruit jello. Ice entire cake with
the whipped creDo Make ring around edge of cake vith jello and
place drops ot j ello here and there on the cake tor beauty. Place
in ice box and when aerved slice u slicing an ordinary cake.
Extra j ello mq be added fi7CIIIl " left over jellc" along with ice
cream if desired.. ·A VERY
BEAUTIFUL HOLIDAY DESSERT •

Y_ours � \)
very gratefu ' .

�� - C)JJ �
�� ov
/ � Gore, Jr. '

145
<&rnrgr A. <&nuran
RestaurUtnt - Catering
PHONE 4-3611 .276 ·N. MAGNOLIA DRIVE TALLAHASSEE, FLORIDA

SMORGASBORD TABLE

Kippersnacks - Smoked Oysters - Italian Pickle -

lfdxed Vegetables - Jumbo Stuffed Olive s - Sweet
Red Cherry Peppers - Sliced Swee t Pickles - Corn
Relish - Deviled Eggs - Stuffed Celery - Salami
Che e s e s - Stuffed Fruits - Potato Salad - Greek
Salad - Tuna - Crab Meat & Shrimps Au Gratin -
Baked Virginia Ham, Pineapple - Roast Young Turkey,
Dre s s ing, Cranberry Sau c e - Our Famous Roast Beef -
Tvro Congealed Salads - French Bread - Butter - Coffee

RECIPE ON OUR FAMOUS

RED SNAPPER r<lARGUERITE

1. Boiled Filet of Snapper, Shrimp s , Oysters , Mushrooms

2. Drain Bro t h

3. Place Numb er 1 in China Plate

4. Add Broth to Cream Sau c e , Sherry \Vine, Lemon Juice

also Crab f·!eat
I
5. Pour The Sauce Over the Seafood

6. Sprinkle Cracker Crumbs Mixed with Parmi s i an Cheese

and Paprika - Sprinkle with Butter - Place under Broiler
unt il Light Brom1
7. Serve

OPEN 11 a.m. - 3 p.m. 5 p.m. - 10 p.m. Everyday

146.
t-'O S T O F F I C E BOX 669 T E L E f> H O N E 2-3730

LAW O F F I C E S

CA L D W E L L , PAR K E R , F O S T E R , M A D I G A N , O V E N & M O R IARTY

BROCK B U I LD I NG

� LLARD F. CALDWELL TA L LA H AS S E E , F LO R I DA J O H N A . M A D I G A N , J R.
1
'1 L 1 U S F . PA R K E R W I L L I A M J. O V E N , J R .
0 L. FOSTER J O H N D . M O R IARTY

E A S T INDIA C U R R Y

l I 4 cup butte r
l I 4 c up flour
l tb s p. c u r ry powde r
l t s p . s alt
pe ppe r to taste
s affron t o taste
l cup milk
l - cup c re am
3 cups c ooke d shrimp s
cup s l i c e d mushroom s , s aut� e d in butt e r

C ombine flour , cur ry powde r , s alt and pe ppe r . B lend in

the s affron. Melt the butt e r and blend with the flou r - an d - c u r ry mixture .
A dd mHk and c ream. ·C ook in. a double boile r , stir ring c on stantly,
until the mixtur e is thic k and smooth. C ov e r and c ook for 5 minute s
longe r .

A dd the s hr imps and s l i c e d mus h r o om s , and heat thoroughly.

N ot e : Lob ste r or c rab c an be u s e d in stead of s hr imp.

Se rve with t4e following, to be pa s s e d in individual dishe s :

C hutney s auce
Finely choppe d c ri s p b a c on
Fine ly c ho pp e d nuts
Finely c hoppe d whit e s of har d - b oi l e d e ggs
Finely c ho pp e d yolks of har d -b oile d e gg s
Grated c o c onut
Se e dle s s r ai s ins
Small green s ee dle s s g rape s
G r at e d O range rind

LA MB C UR R Y

Thi s i s p r e pa r e d like the above r e c i p e , sub s tituting lamb

s tock or thin lamb g r avy for milk in the s auc e . U s e 3 cups of c ubed
c ooked lamb and l cup of s li c e d tomatoe s .

147_
 TAX BOOKS O!'ICN NOVE!oiBK" 1ST 01" EACH YRAR

OIICOUNTI AL.LOW£0. NOV. 4'Yo o :!1%

2°/o. 1%
Dac.
JAN. FSB.

C O U N TY o r P O LK
5 T A T E O F F L O R I D A
BA R T O W, F L O R I DA

RAY CLEMENTS
T AX COu...ECTOR

C URRY SAU C E WITH SHRIMP

1 /2 g r e en pepper l tbsp. lerrion jui c e

1 small onion 3/4 tsp. salt
1 . s talk c elery .l l/2 tsp, s ugar
1 /3 cup butter o r margarine 1/4 tsp, Tobas c o s auc e
2 1/2 t s p , curry powder l l/2 tsp. Wo r c estshire sauc e
3 cups chicken stock or 3 tbsp. c o rnstarch
3 bouillion c ub e s 3 tbsp, water
cup tomato pur e e l/2 .cup light c r eam

1, Chop vegetab l e s very fine and cook in 2 tbs p , m elted butte r

until wilted; stir in c u r r y powder; a d d s t o c k ( o r bouillion cub e s
d i s s olved i n 3 cups boiling water) and tomato pur e e ; cook l hour
over low heat.

2, Stir in lemon juic e, s a lt, s ugar, Toba s c o and Wor c e s tshire

s au c e , Mix c o r n s tarch and water together s m o othly; add to
s auc e and cook to a boil, then pour in the c ream ; stir in r e •
maining butter, Mak e s a little m o r e than a quart,

3·, To the sauce add 6 lbs , cooked shrimp.

4. S e rve over r i c e .

Serves 1 2

��i�;.�
Tax C o llecto r , Polk C o unty

I M P E R I A L _P 0 L K

Leads In tbo produotton of CITRUS, CATTLE and PHOSPHATE

148
 R. C. H 0 R N E
ATTORN EY-AT-LAW
MADI S O N , FLORIDA

November 26 , 1958

S pe c ial for Nutall Rise , Fla .

Proc eed with small skift and small motor on low t ide
from Nutall t o Gulf C o a st ; Gather 1 to 2 bushels of
fee sh oysters in shell ; stop on way back and cut 1
to 3 swamp c abbage , also bring back 1 to 2 gallons
of salt wat e r ; Shell oysters , preserving all j ui c e
inside of she l l s ; Pre pare swamp c abbage for usual use ;
put oyster j ui c e and swamp c abbage in pot , c old ; let
come to boil and boil 10 to 1 5 minute s , then add
she lled oysters and allow to boil 5 to 10 minut e s ;
If ne c e s sary add gulf salt water to thin and for
additi onal sal t .

This wi ll produce a natural dish without c ommerc ial

ingred ients and should have a distinct almond flavor.

Sinc erely ,

R. c . Horne

RCH : mms
Enc .

149
 T A i L AH � S S E � � L O R I DA

De cember 5, 1 958

For something ju at a 11 ttle bit di.fre·rent , t ry

t?i s original T o•m Hou se r e c ip e for oy ste r s .

T OWN HOUSE SPEC IAL FRIED OYSTERS

1 pint ' oy sters ( se l e c t ) .

Drain off ' l i quor and add to
10 drop s T ob a s c o sau c e wate r . Add T oba s c o sau·c e , ·

1o. t e a sp oon · salt salt and pepp e r .

l t e asp o on black pepper ·
1 pint water ·

t p ou"nd cracker me al Dip oy ster s into l i qu i d mixture

� cup Sexton ' e "Ze stful and then into _cracker me al .
. S e a s oning . "· . Gently p at and l_ay out on a p an.
Pl ace wax p ap e r .b e twee·n l ay e r s .
Allow t o set and dry for a wh ile .

1 p ound . sal tine crackers Cru sh saltine s into "p i e ce s about

the s i z e o.f a p , ea. Dip oy ste r s
into l i qu i d mixture a se cond time ,
one at the - t ime , b e i ng c areful not
to wash off the crackernieal and then
.
cover with c ru she d .c racke r s and p at
gently . Lay out on p an p l ac i ng
wax p ap e r be tl'fe e n l ay e r s . Fry i n
deep f a t until cracker c ove ring i s ,
gol·den brown. S e rve imme diately .

Sincerely,

/�4 �7 -
N 0 R TH F L 0 R I D A ' S. H 0 T E L 0 F D I S T I N C· T_ I 0 N

ISO
 STATE OF FLORIDA

OFFI(JE OF THE O O�.IPTR O LLER

R...\.T lli. OREIIIN
TALLAIL\. 8 8 10 1!:1
(JO:»I.-A:OLLliiJ!:

He re i s a re c i pe I used to e njoy
many years ago when I l i ve d up on the
Chesapeake Bay. Wi th Apalach i cola oyste rs,
i t ' s e ven be t t e r!

O YSTER BISQUE

1 p int of oyst e rs
1 p i nt of coffee cream
2 tabl espoons of fl our
-} cup of m i l k

Comb ine fl our and m i l k i n t o a smo o t h

sauce . He at cream i n double bo i l e r,
s t i r in sauce , and season to taste w i th
sal t and pepper. Add oyste rs aft e r
pu t t ing them through a fine meat g r i nder.
Cook fo r ten m i nutes, and serve in
bou i l l on cups.

Since rely yours,

��-
Br;, Mil l e r, Jr.

151
VAN � - PI=II�ST, PRU,

VAN H. PRIIEST CO. IINC.

MAIN OFFICE
AND 5e � 'If.()() $(#U4
WAREI-lOUSE
LAKE SI40RE DRIVE
November 24, 1958
�- 7�

t h i nk
- -··
I mo s t me n e i ther l ik e or will
recipe if they try it and it is not too bad f o r women ,

CRAB }IF.AT DELIGHT

Bake a V i rginia Ham or any o th e r k i nd that

y o u have and use the center cuts in order
to get n ic e , big s l i c e s , ( Gri l l ed ham wi l l
a l so do ) ,

Cover g e n e r o u s l y w i th crab meat , frozen or

f r e s h l y pi cked out e i ther will do,

Spread l igh t l y w i th bu t t e r or oleo and put

under th e bro i l e r for a few minutes unt i l
thorough l y · he a t ed or s l i gh t l y brown ed .

Ready to s e rve and is d e l ic i o u s s e rved w i th

most any k i nd of f i x i ng s ,

152
rmber <4 NotimVtt JnriTHtu1U Cm.rtcil
·ml•(r i>f Cvr./ttl'1h:�· <J/ !:,Wtt� Miirlll/m:ltlrl�tl .Anad,.titnl.�

WILLIAM F. JIBS
EXtCUTIH VICE PRtsiDtHT

JIBB 'S SEAFOOD SALAD

1/2 head each romaine, chocory and iceberg lettuce .

1 cucumber, sliced thin.
2 tqnatoes, quartered .
1/� cup lobster meat .
1/2 cup shrimp , cut up .
1/2 cup crabmeat .
8 anchovies rolled with capers .
1 hard-boiled _egg, corasely chopped.
·
6 large ripe olives, sl�ced.
6 large green olives , sliced.
4 tablespoons olive oil.
1 teaspoon · lime juic e .
1 tedspoon vinegar�
1 heaping teaspoon paprika .
1 teaspoon salt.
3 dashes tabasco •.

Blend paprika and oil. Add vinegar; lemon juice, salt and pepper and mix well .

Put all other ingredients into a bowl . Pour dressing over all and toBX well.
Serves four simply .

153
 B U C KLEW, RAM S. EY &. P H I LL I P S
ATTO RNEYS. AT LAW
SUITE 101 KLEI N B U I L D I N G

MORGAN A T lAFAYETTE

SAM B U C K LEW TAMPA 2 , FLORIDA

MAYNARD RAMSEY
PHONES 2-1342-2-3892
G E O R G E W. P H I LLIPS •
P. o.eox 202

There a�e two d i shes wh i ch 1 enjoy c ooking very much

a n d wh i ch are r�al ly tasty when pr ope r l y prepa r e d .

STEAK A LA ELSA

I use a N.Y. cut s ir l o i n s trip , u. s . Cho i c e , 1 1 /4

i nche s thi c k . Mar i n a t e in W i shb o n e d r e s s ing for f our h o u r s .
( If W i shbone dresst �g is unava i l ab l e , I use ol i v e oi l , a
t o u ch of gar l i c or g ar l i c salt and r o s emary leaves arid rub
b o th s ides of s t e ak . ) The t r i ck in c o ok i ng thi s s t eak is
t o have a charc o a l f i r e in a cast i r o n• p o t wi th a l id . I
us e a C o ok 'n' K e t t l e wh i c h I pur c ha s e d i n Tul s a , Ok l a .

Whe n the coals are ready , toss four o r five h i ck o r y

chips , tho rough l y s o ak e d i n wa t e r , on the c oa l s ; place
s t eak on gr i l l and put on the l id ; c o ok two minutes to the
s id e for rare , three to four m i nu t e s for med i um w e l l do ne and
f iv e to s i x m i nu t es for we l l d o ne . Turn s t e ak only once
a nd keep l id on at all t ime s .

Mar i n a t i ng the s t eak and the use of hickory smoke per­

mea t i ng the s t eak b y v i r t u e of the closed container , they
are out of this wor l d . I can r�fer you to one of y o u r l ocal
c i t i z e ns , �nd one o f m y o c c a s i ona l c u s t o�ers , Mr . Bru c e Davi s .

SHRIMP SAMBOLA

The hors d ' oeuvres I s e rve w i t h th i s s t ea� coni s t of

shrimp , sma l l o n i o n s a n d mushrooms �repared as f o l l ows :
Bo i l the shr i mp ; ma r i n a t e the shrimp , 'mushrooms and onions
i n W i shbone d r e s s i ng for t w o hours ; placJ o n skewer shr i mp ,
onion and mu shroom , s ev e r a l t i me s . Br u s h wi th any good
barbeque sau c e and place over c ha r c o a l fire un t i l t h o r o ughly
warm . It do e s n ' t hurt if the shrimp g e t � little crus t y .

S erve the above after t w o r ound s of d r inks and then try

to avoid th e s tampe d e of cu s t om e r s f or s e c o nd s .

SB / ag

!54_
 Wm. Harold Parham
3 9 04 ORTEGA BO U LEVARD

JACKSO N V I LLE 1 0 , FLO R I DA

November 10, 1958

I am p l e a s e d to f o rw a r d you my favo r i t e
r e c ipe whi ch is for a n chovy s t eak and pr e pa r e d as
f o l l ow s :

ANCHOVY STEA K

Spread a thick s t e ak g e n e r o u s l y w i th
bu t t e r and a nc h o v y pa s t e on one s id e ·
onl y . Br o i l to the d e s i r ed degree of
d o n en e s s and t u rn . Mak e a l a t t i ce ­
w o rk -o f thi n s t r i ps of f i le t s
a n ch o v y
and fill the ope n spa c e s w i th s l i c � s
of green o l iv e . Br o i l the und o n e s ide ,
pour 1 /4 c up of m e l t ed bu t t e �� o v e r the
s t e ak on the pl a t t er a nd s erv� w i th
app r o p r i a t e s a lad an d p o t �t o e s .

$incerely,

�(J-/
W . Harold Parham

WHP/jp

!55_
 So t tile
M r.AMI1 FLORIDA

I am ve ry p r o ud to have my r e cipe s c on ­
s ide red by you fo r your ne w c ookb o ok . I
p r efe r s i mple foo d s , a s you wi ll gathe r
from th e two r e c i p e s g i ve n b e low:

Spagh e tti with plain tomat o s auce

1 lar g e c an of tom ato pur e e

2 g a r li c c l o v e s and
1 m e d i um - s i z e d onion , di c e d
4 T ab le s po o n s oli ve o i l
B a y leaf
1 lb . s pa gh e tti
2 oz . g r ated Rom ano che e s e
1/2 tsp . s ug a r
Salt and p e ppe r , of c our s e , t o ta s te

H e at the oli v: e o i l in a s a uc e p an , then

add g a r li c and oni on and b r own , S t r ain
o ut the oni on i t s e lf as flavor ha s b e e n
added t o the olive o i l . ,Add tRm at o p ur e e
and s ug a r , bay l e a f , s alt and pe pp e r . ·

S p r inkle with o r r e gano . The s e should

b e c o oked o ve r a low flam e for one hour
and s t i r r e d fr eque ntly t o p r e vent b urning .
Then r e m o v e the b ay le af and the g a r li c
c lo ve s .

C o ok the s paghe tt i s e parate ly fo r abo ut

20 m i nute s , or unt i l te nde r , in r ap i dly

b o iling s alted wate r , the n d r a i n and
pla c e on a h e ated platt e r .

The s auc e i s then pour e d o v e r the spaghetti

a nd s p r inkled g e n e r o us ly with the g r at e d
Romano che e s e . Serve very hot. The
quantiti e s indi c at e d h er e in wi ll s e r ve fr om
4 to 6 por ti on s .
_!56
 B e ef Ste w

2 lb s . b e e f chuck , c ut in 1 1 / '21 1 c ube s

2 T able s po o n s fat { C ri s c o o r s im i la r fat)
4 c up s b o i ling wat e r
1 t e a s p o on lem on j ui c e
1 te a s p o on W or c e s te r shi r e s au c e
1 c love of g a r li c
1 lar ge oni on , sli c e d
2 B ay leave s
1 Table s poon s a lt
1 / 2 te a s p o on p e pp er
1/2 t e a s po on papr ika
d a s h of all s pi c e or c love s
1 te a s p o o n s ugar
6 c a r r ot s , quarte r e d
c ub e potat o e s a s de s i r e d

T h o r oughly c o ve r the b e e f c ube s fi r s t with

flour on all s id e s , the n b r own in hot fat .
Add the wat e r , l e m on j ui c e , W o r c e s t sh i r e
s auc e , g a r l i c , oni on s , bay leave s and
s e a·s oning s . , Let s imm e r fo r 2 hour s ,
s ti r r ing oc c a s i onally to ke e p fr om s t i c k ­
ing . The n add c a r r ot s , oni ons and p otato e s .
C ontinue c ooking fo r an additional 2 0 - 30
m inute s unt i l the ve g e t ab le s a r e d one .
Re move m e at and ve g e table s and thi c k e n
liquid a little m or e fo r g ravy. Th i s wi ll
s e rve 6 -8 p o r t i on s .

S i nc e rely,

e s S otti le , J r .

157
 RALPH A. M A R S I CA N O
ATTORNEY A:T LAW

TAMPA 21 FLORIDA

.This . i s a quick r e c ipe for I t a l ian spaghetti whi ch I made

up about twenty years ago and which . i s now fa i r l y well d i s tributed .
It was compl ime nted by the d i e t i t ia n at O s chne r • s C l in i c at New
O r l eans , so I gue ss i t ought to pa s s .

SPAGHETTI A LA MARADEL
( w i l l serYe six to e ight )

.5 sma l l cans toma to sauce , usua l l y cal l ed "Spa n i s h " sauce ,

( D e l Mont e , A l l Good , Sacremento , Hun t )
1 can mushrooms -med ium
1 large er 2 med ium s i zed onions , f i n e l y chopped
1 large or 2 medium c loYes gar l i c crushed
t pound wh i t e bacon
1 pound ground beef
t cup chopped pars l ey
2 tablespoons d r y ba s i l
1! pounds spaghe t t i , preferably
·
thin spagh e t t i u s ua l l y labeled
p
"S aghe t t in i "
1- pound grated Roman ·cheese
S a l t and pepper

Cut bacon into sma l l s t rips , fry in 4 q t . po t . When bacon

is browned add onions and saute . Add ground mea t , s t i r unt i l
cooked through. ·Add toma t o sauc e ,. mushrooms , gar l i c , pars l ey ,
pepper , sa l t , i f n e c e s sary , and a cup of water . Bring to a
bo i l and l et s immer for about � minut e s . Add ba s i l , let
� for about fifteen
·
minutes mo re . Stir o c c a s i ona l l y whi l e
s immer ing .

Put about , three quarts of water in good size pot and add a
tablespoon of s a l t . Bring to bo i l , add spaghe t t i . Cook unt i l
firm o n l y ( about twelTe minu tes ) . Add about a . p i n t of c o ld wa t e r
and d r a i n in c o lander .

Sprinkle grated cheese in soup p l a t e and f i l l with spaghe t t i .

Then sprinkle more che e s e oYer spaghe t t i . Now pour about three­
fourths cupful of sau c e over the spaghe t t i and then spr inkle
more che e s e OYer the miKture .

P l a c e a. gra.y boat of sauce and sma l l d i sh of grated che ese

on din ing tab l e , as more of each may be d e s ired .

·��
Ralph A. Marsicano
RAM/ fc

lssJ
 STEAKS
CHICKEN
SPAGHETTI
SEA FOOD
�'-"C� S PA G H E T T I H O U S E
PHONE 2-9131 • 1713 MAHAN D R I V E • TA L LA H A S S E E, F L O R I DA

7�lew.., 8().. s � 11 � ,_._;/;;D....

eh. �c-h�� sr.H�-[1 hQ.tb.�. 111-�.A.. r� ')""' 0 0 1'Y\ )
3 a.s. c;... .. e-�<e. Y\.
(

j1_ c uf o&1Ve f)-l :{_

S.no£ o··\' 'vl�·--�� .
/{ -?£ /YYlWJ l�-<J �
.

�t...' t;jo� ·l\-1- c/..,::. c/{e1'"L � � ;;r·<-.'e.uz�

S-€'1Vt';J S0e...
p-e�e. th�'W...' �sk ,· tti u.�, ft,. ;;t CJ.� c li«_ . �) L: (

B ro wn.. o.. ee s t. a-1�$ (;�,__i Pf./16 /11 /N �//It �f�c;�s · · ·- �

o .,. oa .,.Lc e..f 6-ro-u.h: sL . u "j/J .

o..kL 111� A '?fi �,.y.JJ {.�.rf /Jy-v.
..o L)/, '!It t V ·� . _

c h.�� h t 1� � � Jli0
c Ca.... -1(, -.a d;:,.__,
�
I

e. f) k. s:&, w /'(, cJ ' ffi , 1/Ul

o�

Se 'l.Vt--dS a_boJ 6 rz, 2 g-

( Pat R e c upero )

l59
 PHONE 4-2313

TAM PA 5, FLORI DA

POMPANO PAPILLOT

1/4 Pound Butter D a sh of Nutmeg

1 Onion Dash of To b a s co Sauce

1 Cup o f F l o ur 1 o z , S auterne l'i ine

1 Pint B o i l e d M i l k 1/2 Pound Shrimps

2 Eggs 1/2 pound C r awf i sh

Into a quarter pound of me l te d but t e r drop an

onion choppe d fine , and cook for f iv e minu te s .

Add slowly a cup of flour t o form a p a s te , and le t i t

cook dry , s lowly. Add a pint of b o i l e d milk and le t
cook to a thi c k cream sauce . B e a t two eggs w i th nutme g ,
tobas co sauce , Saut e rne win e , a n d f o l d i n t o cream s auce .
Add chopped b o i le d Shrimps and C r awf i sh .

O n butte r e d p i e c e of French paper , spread part o f the

p a s t e , then p lace a s l i c e of skinned Pompano S t e a k .
S p r e a d more p as te , then another s l i c e of Pompano .
Spre ad o v er top remain ing s auce , F o l d paper to form
a b ag w i th c r imped e dge s . Brush me l t e d butter over paper
and bake 30 minute s a t 350 degre e s ,

Serving for 4

1 (j()
Floll"lidla State The.n.tres, Inc.
FLORIDA THEATRE BLDG.• P. 0: BOX 1290
JACKSONVILLE 1. FLORIDA
LASAGNE

SAUCE CHEESES

2 lbs ground beef 1 pound Ricotta

l large can Italian peeled tomatoes 1 large mozzerella .

1 can tomato paste 1/2 lb. parmesian

1 large onion chopped fine
salt - pepper - oregano - sweet basil - parsley (about 1 teasp each)
bay leaf

1 pkg. ribbed lasagne noodles - cooked according to directions on

the package.

Saute onion in butter. Brown meat and keep it crumbly - avoid lumps.
Add tomatoes and seasoning. Cook slowly at least three hours.
Regrigerate over night.

about 24 hours before s erving, mix as follows:

In deep loaf pan, place layer of meat sauce, layer of noodles, layer of
the cheeses. Repeat until pan is filled, ending with meat sauc e . About
five layers - more if pan will hold it. Put in refrigerator until about
2 hours before serving time. About one hour before s erving plac e in
oven 375° degrees - bake one hour or until bubbly.

Serves about 8 hungry guests I

Lamar Sarra

.161
Mt�mbt•r 9/ SatiQ,ull hul•Jl'tril!1 CCllmtll
,\l(.'ll•'l('t nf C!Jn/t mm·t· o/ Sttlt(J .\J!ll111f•Wti1Tt t¥ ;\'tMft.rtum�

WILLIAM F. JIBS
EXECUTIVE V I C E PRESIDENT

JIBBKABOB ( BETTER KNOWN AS SHISHKABOB )

( SER1ZES FOUR )

TWO ' POUNDS OF LAMB CUT IN QUARTER POUND SECTIONS ( NO BONES ).

TAKE ONE ONION SLICE, ONE GREEN PEPPER SLICE, TOUCH OF PARSlEY, ONE TO�IATO
SLICE, SALT AND PEPPER AND OLIVE OIL. CHOP ONION, PEPPER, PARSLEY AND TOMATO
FINE . MIX WITH SALT AND PEPPER AND OLIVE OIL. ADD TOUCH OF GARLIC .

MARINATE LAMB I N MIXTURE FOR A T lEAST THREE HOURS . BETTER T O LEAVE OVERNIGHT
IN MIXTURE IN ICE BOX. BE SURE AND COVER MEAT WITH IIDTURE .

TAKE LAMB our OF MIXTURE AND CUT INTO SMALL PIECES ABOUir ONE INCH SQUARE .

IF POSSIBlE SECURE SMALL ONIONS , SMALL TOMATOES . AND

IF NOT POSSIBLE THEN CUT
ONIONS AND
TOMATOES IN QUARTER SECTIONS • PLACE ON SKEWER IN THIS FASHION:

ONE PIECE OF LAMB, ONE PIECE OF GREEN PEPPER, ONE ONION, OR MUSHROOM, ONE TOMATO,

ONE LAMB, ETC .

COOK OVER FIRE OR BROIL FOR 25 MINUTES . SERVE INDIVIDUAL SKEWER WITH COOKED
PORTIONS .

162.
 HOWf\RD JAY FRI EDMAN
21 OS East Randolph Circle
Tallahassee, Florida

October 16, 1958

Here ' s my formula for cook ing chicken on an outd·oo:r gri 1 1 � r

think it f11ak e s a good dis h .

Cut four small fryers into quarters , place on grill after co.als are white
hot. A medium fire is de.sired as the process should take about h5 iairiutes�
Then------------ - -the juice of 6 lemons
1 lb. butter ( if you' re on expense account), 6ther­
wise use margarine ·
t of a small can of dry mustard
i ·bottle Worchestire sauce
·a few drops of tobaa co
1 teaspoon salt
Pepper to taste
Melt the butter or margarine ani mix all other ingredients. Then turn
chicken ani baste continually · for about h5 minutes , until chicken is crisp
brown. For best results , brush liberally, piece by piece, continually brush­
ing and turning, pausing only for small sips of bourbon and gingerale in
order to keep up with your guests.
Four small fryers will serve four to eight persons, depending on the size
of the chicken and the size of the guests ani the number of drinlal consumed
prior ·to eating. (The more bourbon coltllumed before serving, the tastier the
chicken. )

1 63.
 W I L L I A M F. K I R C H H AI N E
286.5 BOCA C I EGA D R I V E , N O R T H

Sr. PET E it S I U R G , FLO R I DA

In the l a t t e r part of WW2 ,

I was s ta t i oned a t Albrook F i e ld ,
Canal Zone , as a F ighter C ommand C ommun i ca t i ons o f f i ce r , and my
wife was chief of c i v i l ian personne l at the C or o z a l Supply D e po t ,
Pol ishing the o l d app l e , one o f the Nicaraguan workers i n her o f f i c e
a t t a ched hims e l f t o us and k e p t u s _ supp l i e d wi th the n a t i ve Panamanian
fru i t s and vege tab l e s from local marke t s , ( Of c ours e , in r e t urn for
thi s s ervice we had t o keep him suppl i ed w i th a lmos t d a i l y d o s e s of
nat ive rum , )

We had q u i t e a c o l ony of married o f f i c ers on our base a nd t o ok

turns having Sunday g e t - t og e thers at our vari ous quart ers , Came o u r
t urn and our N i caraguan f r i e nd sugge s ted that h e bring _ over h i s w i f e
who would prepare Arroz e o n P o l l o for u s , We agreed , Came t h e dawn
thi s g iven Sunday and here they were - man , w i f e , a few o f h i s eight
children , three l i ve chickens , and bags " o f vege tab l e s . S l e epy-eyed ,
we let them in and pro c e eded to get acqua i n t ed , The w i fe and chi ld r e n
s p o k e no Eng l i sh and m y Span i sh was m o s t l im i t e d , bu t w e managed t o
a g r e e on c e r t a i n s igns , e t c , , a n d to f i n d our w a y t o t h e k i t chen ,
Chickens were s laughtered , vege tab l e s p e e l ed , and the f i e ld gener a l l y
c l eared f o r ba t t l e The fo l l owing i s a r e s u l t o f t h i s training peri o d .
Need l e s s to say , certain subs t i t u t i ons in the vegetab l e s are n e c e s sary
s ince some of tho s e u s ed that day are no t avai labl e at our marke t s , and
I have reduced the quan t i t y c o n s i d erably

NICARAGUAN ARROZ . e on POLLO

1 fryer ( 2 -2! lb , range ) c u t up , wa s h , d ra i n and ma r i na t e in l ime

juice 1
hr . b e f o r e booking .
1 cup r i c e 1 cup chopped fresh t oma t o e s
1 c u p d iced carro t s 1 sma l l can gr een pea s
1 cup chopped c e l ery 4 tab l e spoons f u l o l iv e o i l
1 cup chopped o n i on salt ( pepper i f d e s ired )
! cup canned pimi e n t o s i cup chopped green span i sh o l ives
1 c u p chopped be l l pepper

Use 4! qt . or larger i ron p o t w i th cover or 10" ski l l e t wi t h cove r .

Cover bottoa of pot w i th o i l and hea t . Add r i c e frying unt i l

brown , add one cup wa t e r , M i x a l l vegetab l e s t ogether except pe a s ,
a l t ernate layers of chicken w i th vegetab l e s on r i c e , Use ! tabl e s p o on
s a l t w i th each l ayer , Add ! cup of wa t e r and stir up ent ir e mix ture ,
C o ok at l ow to med i um hea t , s t irring occa s i ona l l y , Add water onLy t o
k e e p from s t icking , C o ok un t i l chicken i s tender-unc o ver a d d pea s ,
� i r , and c o o k for minut e s , 10
This "one d i sh" mea l w i th a good sa lad wi l l s erve four hungry
people or 6 puny one s ,

iJ!I<'�f'.�
W. F. Kir chha ine

. 164
 BEN H . F U Q U A
P. 0 . el 0 X 3 I 0 0

M I A M I . FLO � I OA

CHI CKEN MARENGO

Thi s is one of my favorite r e c i pe s . I re call reading

somewhere., many years ago , a story concerning the origin of
this dish . It · was said that on the night following the great
French victory at the Bat t l e o f Marengo in 1800 , General
Napoleon Bonaparte ' s cook was cast ing about for some food
for the General ' s dinne r . All he was able t o scrounge was
one chicken , se cured from a nearby barnyard , a bottle of dry
wine and some onion s , garli c , e t c . Utili zing the General ' s
sword , the c o o k cut up the chicken and cooke d it in the wine ,
adding what vegetable s were available . The General was sq
pleased with thi s meal that ever after thi s d i sh was known
as Chicken Marengo . The re cipe which follows is , doubtle s s ,
much more elaborate than t h e one originally used on the bat ­
tlefield and is the r e c i pe now commonly use d in the b e st
Fre nch rest aurant s .

1 2�-to-3 -lb . ready-to­ 1 clove garli c , crushed ·

cook broile r , quart ered 1/4 t e a s p . thyme
2 t able s p . salad o i l · 1 bay leaf
2 medium-size onions , 1/2 teasp . salt
chopped 1/4 t e asp . pepper
1 t able s p . flour 1/2 lb . mushrooms , sli c e d
1/2 cup consomme 1 table sp . chopped parsley
1/4 cup dry whi t e wine 4 sli c e s French bread ,
3 table sp. tomato pa ste fried in butter

In a large , heavy skillet , cook chicken in heated oil

unt i l ·browne d on both side s . Add onions , and cook unti l
onions are slightly browne d . S prinkle with f lour, and cook
f or 3 minut e s , st irring constantly. Add consomme , win e , to­
mato pas t e , garl i c , thyme , bay leaf, salt and peppe r . Bring
to a boi l . Cover and simmer gently for ·30 minut e s , or unt i l
meat i s tend e r . Remove chi c ken t o heat ed serving dish and
keep warm . Add mushrooms to skillet . Cover and cook over
low flame for 15 minute s . Pour over chicken . Sprinkle with
parsley. Garnish with sli c e s of fried bread . Serves 4 .

~ Ben H . Fuqua

. 1 65
 U N I VE R S I T Y O F M I A M I
CORAL GABLES 46, FLORIDA

OFFicE OF
THE PRESIDENT

Turke y Barbe c ue w i th Av o ca d o

In response to your request, shal l I say that thi s i s my most uni que
recipe , wh i ch I call Turkey Barbecue with Avocado �

1 10-15 lb . fresh or frozen turkey

1 - 611 fairly r ipe avocado

Put 3/4 avocado through r i cer ; Stuff unseasoned avocado pulp between .
r ibs only in body cavity of the turkey - add ing a sprinkling of Parme san
cheese if de s i red, Before stuffing cavity, sprinkle ins ide with approxi­
mately two tablespoons sal t . Trus s turkey and t i e firmly onto spi t ,
balancing careful ly.

Make from aluminum fo i l a rectangular tray to col lect drippings and

place under turkey , Make a fire of bricketts we l l clear of turkey and
tray, Prepare sauce as follows:

i /2 cup · Wes son or other vegetable o i l

1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon Accent
*1/2 � teaspoon H i ckory smoke salt
1/4 teaspoon each powdered Rosemary, onion salt, celery
seed, papr ika
Juice of one l ime

M ix thoroughly and brush on turkey as it barbecue s , allowing 15-20 minutes

per pound, depending on weather and . appearance of turkey. Do not be
concerned if avocado stuffing dr ips into tray,

Simmer neck and g iblets unt i l very tender , remove from bone s and grind
the meat . Add remainder of r i ced avocado to drippings from turkey (and
half of the ground g iblets if desired) , Add all to broth · in wh ich
g iblets were cooked, To make gravy, thi cken th i s mixture with flour and
water to proper consi stency and add salt to taste , if needed.

*If a strong w ind is b l owing dur ing barbecue , charcoal salt is not needed!
If larger turkey is used, increase ingredients .

s�7J:;· �
�W . Pearson r

Pres ident

1 66_
 ATT O R N EYS AT LAW
IZ18 I!: . COI..O NIAI.. O R I V I!:
O R L..A. N D O , F" L. O R I O .A.
P . o . eox &878
.
C H A R I .. E S 0 . A N O R E W S1 .J R .
G A R D E N 5-7571

e t: N . J A M L N F . S M A T H E R S

SKILLET STRAGANOFF

2 Tablespoons butter or oleo 1 Teaspoon salt

1/4 Cup chopped onion 1/4 Teaspoon each of paprika and
1 Teaspoon finely chopped garlic nutmeg
or garlic salt 1/2 Cup chopped cooked mushrooms
1 Pound ground round steak 1 Can cream mushroom soup
2 Tablespoons flour 1 Cup s our cream

Melt butter in skillet; add onion, garlic and ground beef ; saute until
browned.

Combine flour, aal·t, paprika and nutmeg; sprinkle · over meat mixture ; blend .

Add mushrooms and soup .

Simmer ten minutes over low beat .

Pour sour cream over top; simmer five minutes longer .

Serve with rice .

1 67.
 <ittlfatumn lJarh.
�g �uriaful:tt, �.
ALEX M...c.W ILLLAM
�mr �ta&q,�Llriba

MAC ' S TAVERN STEW

Take 4 to S pound of bottan round beef, cut into 1·arge

cubes size of an e gg. Add 2 or 3 small pie<;es of suet for

flavor·. Salt and pepper, 1 teaspoon of pickling spices , 2

bay leave s , 3 tablespoons Kitchen Bouquet , 2 tablespoons

vinegar, 3 tablespoons .Worcestershire sauce . Cover and

boil this in 4· quarts of .wate r until meat is tende r. Draw

off enough beef juice t o c ook vegetables . Boil the follow-

ing ve getables in the beef juice separately until done .

1 dozen small whole onions, 1 dozen whole medium size carrots ,

1 dozen medium size potatoes quarte red. 2 cups celery cut

in inch long piece s , After vege table� are dc:me , mix them

all together with the meat and add 8 ounces of red wine and

·
let simme r 10 minutes , Thicken slightly. Season to taste ,

Se rve s 8 persons.

.168
 JOliN TALTON. YICE P�£SICENT E. A LAURENT. SI!:CR£'TARY ·TRI!:AS

O F F I C E O F T H E E X EC U T I V E S EC R ETARY

P . 0 . BOX 773

TAL L A H A S S E E . F LO R I D A

E . R . HAFNER December 10 , 1958

BOILED BEEF FrANKEN WITH MATZOH BALLS e n POT

2 lbs . of beef ribs or chuck roa st .

Soup gree n s s uch as carrots , celery , string
beans , oillons and cabbage .
Salt and pepper.

Boil the meat in water containing the mixture of vegetables until the meat is tender adding
salt and pepper to taste . Remove from fire and let come to room temperature .

2 Tablespoons melted shortening .

2 eggs slightly beaten
1 teaspoon salt
2 tablespoons of the soup stock
1/2 cup Matzoh Meal (Purcha sed ·
at any store specializing in
Kosher style foods )

Mix shortening and egg s together. Add Matzoh meal and salt , which were first mixed to­
gether . When well blended add soup stoc k . Cover mixing bowl and place in refrigerator
for at lea st twenty minute s . Using two or three quart size pot , bring salted water to a boil .
Reduce flame and into the slightly bubbling water drop small ba l l s (8) formed from above
mixture.. Cover pot and let cook 30-40 minute s . Remove matzoh. balls from water to soup
pot , first removing meat from soup (add fine noodles if so desired) and allow to simmer for
about five minutes j u st before you are ready to s erve .

Transfer a l l above to an Tureen a nd place on table with horseradish· handy , eat soup and
matzoh ball s , then the meat with plenty of horseradish and thick slices of Jewi sh rye
bread and you have it made .

This is a very popular dish in restaurants catering to lovers of Kosher style food s .

169
 TAll BOOKS OI'I.N NOVI.MIII.It IAT 01" EACH YI.Ait

A')'o o DllC. S')'0

2'Yo, Fr.ll. t%
DISCOUNTS ALLOW.O, NOV.
.JAN.

C O U N TY O r P O LK
5 T A T E O F F L O R I D A
B A R T O W, r L O R I DA

RAY C L E M E N T S
T AX COLLECTOR

MEAT BALLS HAWAllAN

1 lb, ground b e ef 1 can pineapple chunks and syrup

1/2 tsp. salt 1/4 cup brown sugar, packed
1/4 tsp. ginger 2 tbsp. c o rnstarch
1 egg 1/4 cup vinegar
1 tsp. water 1 tbsp. soy sauce
1/4 cup flour 2 green pepp e r s , cut in strips
3 tbsp. salad o i l Buttered hot noodles

1, Sea s on ground b e ef w ith salt and ginge r ; form lightly into 16

small balls ; dip in egg, s li ghtly beaten with 1 tsp. water, then in
flour; saute in s alad oil in large f ·rying pan, turning to b rown all
s i d e s ; remove from heat; take out meat balls whi l e making sauce
in s am e pan.

2, Drain syrup from pin eapp le; add water to make 1 cup; stir in
brown sugar mixed w ith c o rnstarch, vinegar, and soy sauc e ; heat,
stirring c ons tantly, until s au c e thickens and boils 3 minut e s .

3, Arrange browned m eat balls, pepper strips, a n d pineapple chunks

in s eparate p i l e s in pan; stir each gently to coat with sauc e ; cove r ;
simm e r 10 minutes, o r unti l heated through.

4, Serve with butt e r ed hot noodles, plain o r with a garnish of toasted

shredded almonds,

Serves 12

��·-·�-
1(d;;{ C L EMENTS
Tax C ol l ector, Polk C o unty

I M P E R I A L P O L K

Leads In tbo production or CITRUS, CATTLE and PHOSPHATE

170
J. L. McMULLEN FLOYD EUBANKS HAZ !:: L B . H I CKS
VICE·PRES • . SECY.-TREAS.

S U WAN N E E R I V E R FAR M S I N C .
O F F ! C F.:
P. 0. 40
SPECIALIZING IN -

20!:i 5 . H O U £ T O N
"OLD FASHIONED'" BOX
ST.

L I V E O A K . FLORIDA
COUNTRY _CURED
PHONE 4 � ::;
HICKORY SMOKED
.4 � 7
HAMS • BACON • SAUSAGE

F e b ruary 5, 1959

BAKED C OUNTRY STYLE HAM

ALLOW 25 MINUTES PER POUND FOR HAM WEIGHTING 10 TO 12 POUNDS, OR

20 MINUTES PER POUND F O R LARGER ONE . C OVER HAM WITH C OLD WATER AND

SOAK 12 HOURS IN TWO DIFFERENT WATERS, TO WH ICH HAS BEEN ADDED ONE

CUP OF VINEGAR FOR EACH GALLON OF WATER. REMOVE AND RINSE IN C O LD

WATER . PLACE I N LARGE ROASTER O N TOP O F STOVE . POUR OVER HAM ONE

GALLON OF WATER , 1 CUP BLACK MOLA SSES AND 1 C UP OF VINEGAR . C OVER

AND ALLOW T O C OME T O A ROLLING BOIL, THEN LOWER FLAME AND LET SIMMER

SLOIIJLY UNT IL SKIN CAN BE EASILY REMOVED, ( About 2 hours ) . REMOVE HUI
FROM SOLUTION, REMOVE SKIN , PUNCTURE AT INTERVALS WITH ICE PICK AND
INSERT SMALL SLIVERS OF GARLIC . S C ORE AND DOT WITH WHOLE CLOVES

AND PLACE IN' PREHEATED OVEN 300 degre e e FOR REMAINING C O OKING T I ME ,

BASTING EVERY 20 MINUT E S WITH PORT WINE . FREQUENT BAST ING IS VERY

IMPORTANT .

This is v e ry g ood with B ake d C ountry Ham

MUSTARD SAUCE

2 t e a sp o on s dry mus tar d 2 tea s p o on s f l our

1/4 c up milk 1 t e a s p o on vinegar

2 t e a sp o ons sugar 1/4 s t ick butter

MELT BUTTER IN DOUBLE BOILER, BLEND IN FLOUR, ADD MILK. DISSOLVE

MUSTARD AND SUGA R IN VINEGAR. ADD TO SAUCE, ST IRRING C ONSTANTLY .

�cordially y our s ,

J. L. McMu l len

171
J. L. J,icMULLtN FLOYD EUBANKS HAZEL B . HICKS
SECY.·TREAS.

S U WA N N E E R I V E R FAR M S I N C .
IN ·· • OFFICE
P . 0 . BOX 40
SPEC I A L I Z I N G

"OLD J-"/,!;1-t ) O il !.:. O " 205 S. HOUSTON ST.

PHONE 4 5 5
L I V E OAK. FLORIDA
457
COUl-.ITHY CURI.O

HICKORY sr.::::o!:EO

HAMS • BACON - SAUSAGE

PAN BROILED C OUNTRY HAM

S OA K SLIC E S OF HAM IN C OLD WATER FOR ABOUT 30 MINUTES . DRAIN AND

DRY SLIC E S REAL WELL . PLA C E HAM SLICES IN A VERY LIGHTLY G REASED

F RYING PAN . C O OK SLOWLY � TURNING ONC E . C OOK UNTIL D LIGHTLY

BROWNED . POUR OFF ALL OF FAT EXC EPT ONE TABLESPOON . ADD AB OUT 2

TABLESPOONS VERY HOT WATER . PUT T IGHT LID ON PAN AND LET HA M SLICES

STEAM SLOWLY FOR ABOUT 10 MINUTES . NO SALT IS ADDED BUT ONE MAY ADD

BLAC K PEPPER IF DESIRED.

J . L .McMullen

We Su;;ges! l'on 'l'l'y Our FRESH Pmr o•· Link SAUSAGE

112
 HOTEL . T A L L A H A S S E E, FLORIDA

Decemb e r 5 , 1 958

Aft e r a l ong . day ' s hike through the

Nant ab al a N at i onal P ark , or a th i rty­
f i ve mil e c rui st'l on Fontana L alce ,
re turn to the Nant ab ala Inn and e n j oy
th i s re al mount ain di sh .

NORTH CAROL INA MOUNT AIN BAKED HAM

One 1 2-14 p ound smoke d h am

One - h alf gallon of apple jui c e
One cup s ourwood hone y .
Two t able sp o ons p i ckl i ng sp i c e

Wash ham, pump ftiil o f j u i c e wi th

a s alt pump . Bake · i n a moderate
ovsn ( 350 degre e s F . ) unt i l done ,
allowing 30 m1 nute s t o th e p ou n d .
B a s t e wi t b b al anc e of . jui c e wh ile
i n the oven. Remove s�in, rub
with honey and sp rinkle wi th ;:�pi c e .
Re turn t o ove n and brown.

Sinc e rely ,

N0R TH F L 0 R I D A ' S H O,T E L 0F D I S TINCTI0N

. 1 73
R
R 0SE BU ILDING •
SE
P. 0 . B 0 X 5 4 9 • TA
P R I N T I N G C O M PA N Y
LLAH ASS E E. FL0 R IDA • TELEPH0NE 2-0230

CH I L I

2 lbs. f r e sh l y g ro u n d hambur g e r me a t
1 - #1 c an F r a n c o Ame r i c an Sp agh e t t i S a u c e wi th chee se
1 - #1 c an toma t o e s ( cu t up ' i f p r e f e r r e d )
2 - sma l l c an s t o m a t o p u r e e
1 - large can k i d n e y b e an s
1 - large s w e e t burmud a o n i o n , diced
� t e a sp o o n s a l t - o r s a l t t o t a s t e
� t e a s p o o n b l ack p e p p e r , p r e f e r ab l e coarsely g ro u n d
1 � t ab l e sp o o n s u g a r
3 t a b l e sp o o n s chi l i p o w d e r
4 o r 5 bay l e aves
� t e a sp o on c e lery salt
� t e a sp o o n t o b a s co sauce
� te aspoon ce lery seed ( th i s c an be u s ed i n p l ace of or in
addition to the ce lery salt)
� t e a sp o o n thyme
� t e a sp o o n swe e t basil
1 t e a s p o o n p a r s l ey f l ak e s
1 to 2 t ab l e sp o o n s W o r c e s t e r sh i r e s au c e
1 t e a sp o o n l i qu i d smoke
� t e a sp o o n soy s au c e
3 t a b l e sp o o n s b a r b e cue sauce
2 t a b l e sp o o n s s teak s au c e
� t e a sp o o n o r e g ano herbs

B r o w n me a t and mix o th e r i n g r e d i en t s toge ther and cook

at a s l ow bo i l in covered pot un t i l f l avo r s are b l ended,
a p p r o x i ma t e l y 30 - 45 minu t e s . This mak e s about four
qu a r t s of Chi l i . Thi s freezes exce l lently for fu ture
con sump t i o n .

174_
176
 BISCAYNE TELEVISION CORPORATION
North Bay Causeway

Miami, Florida

WCKT - Channel 7 PLaza 1-6692 P.O. Box M, Little River Station

316 XW - 1000' Antenna
Miami 38, Florida
WCKR - 6 1 0 KC October 19 , 1958
5000 W - Day and Night

There are s o ma ny favori t e s of mine , i t ' s a l i t t l e

difficult t o c i t e the topmo s t . However, m y vot e g o e s
t o p e can p i e . And of a l l varie t i e s I have e a t en, none
can compare with the p ecan pie put out b y S ilver Springs .
( S orry to go c ommerc i a l on you, but I cannot t e ll a l i e ) .

A r e c i p e which purport s t o b e that of the S i l v er Sp rings

Coffee Sh op was pub l i s he d s ome years ago i n Harr i s Powers '
late lament e d Florida Suntime ( an exc e l lent maga z ine
whose untimely death was regre ttabl e ) . He r e 1 t i s :

1 cup whi t e sugar 2 eggs

1 cup whi t e Karo syrup 1/8 lb . butter
1 cup chopped p ecan meat s 1/4 t sp . salt ( Scant )

Cr eam but t e r and sugar ; add s a l t , well b ea t en eggs ,

s yrup and chopped nut meats -- mix well . Bake in
raw pas try s h e l l 1 hour at 300 degr·e e s F. o r unt i l
a s i lver knife come s out clean.

Cordial ly ,

� �
Hampton Dunn

_)77
 -ST. PETERSBURG TIMES
ST. PETERSBURG

NELSON POYNTBR
FLORIDA
l!ditoc" aad Prnidea.c •
November 29 , 1958

TWo oC" our mos t e x o t i c fru i t s--often oYerl·ooked i n

tbe F l or i d ian ' s ow n back yard--are the Kumquat and the
Cal amond i n . PreserYed o r in marmalad e , they a r e a year­
round d e l i«bt . Her e ' s bow to do it l

WHOLE PRESERVED KUMQUATS

1 quart kumquats
li cups water
li cups su«ar

Wash kumquats tborou«b ly , cu t two s l ight gashes a t

r ight ang l e s ( smal l ) acros s blossom end . Make a syrgp
of sugar and wa ter . Cool before adding kumqua t s . CoYer
and c ook very gent l y at low temperatur e - -about 1 hour ,
or unt i l c l ear . Do not remoye cover unt i l c o ld . Put in
jars , f u l l y coYered with syrup and seal .

CALAMONDIN MARMALADE ( l ike bitter Eng l i s h )

C u t frui t i n narrow s t r ips , w i t h s c is sors . ReaoYe

seeds . CoYer w i th twice the amount of water to fru i t .
Bo i l 20 minut e s . Measure ; cup f o r cup ( fru i t and water )
with sugar ; b o i l s l owly unt i l syrup leaYes spoon drop by
drop. Put in jars and seal

Sincerely,

�
Nelson Poynter

178_
 THE T A MPA TRIBUNE
W O it ,. I H O A N D S U N D A Y

PUDLI&HED BY THE TRIBUNE COMPANY

V. M. NEWTON. JR.
MANAGING ltDITOA
TAMPA 1. FLORIDA

SUNDAY AFTERNOrui RIBS

(Se rYe a abeut 10)

15 :peu».ia :perk a:pare rilta

barlteeue aauee
Twe aai a Aalt tiftlla cia
tift& Vel'llleutll
ellareeal aai crill

start fire ia ellare eal. Wllile waitiac fer eeala te fera, �x firs t
bate& et artiai a . Make barbe �ue aauee wll11e llaTiac tirat martiai o
It �eu wa it 1 e�er, �·u teai te beeeae aiTeatureua eae a .. tlle aauee
auttera . SerTe aartinia . Begia aaue e . M1x a bett1e et Rrat t • a ·
Freaell irea aiag wit& a bettle et ea tau:p aai a que e a e a l emea ia i t .
Tlle eeala alleuli b e reai�. Spreai eat t lle a pare riba aai aaear aauee
ea tllea. 4tter 10 miaute a , tura tllem eYer aai aaear aauee ea e eekei
siie • Mi x aere aartiai a o Ke e p tllia UJI fer aa lleur, turaiag •rib1
trequeat1� aai ame a riag a aue e . If tae· rib• are t e e e1ele te tae tire ,
tae� 1 11 bura. But I &aTe feuad · tai a ieeaa • t aatter if �eu aerTe
eaeuga martiai a . After aa heur ef . d Gwning •�r tiai a , �eur cua e t a will
eat e n �ldng, benee a111.ci all. Serve ribe with Fre»oh breai a111.i
a t� t aanaa and s t reag , b1aek oeffe e .

179_
R A D I O S T AT I O N S
W Q A M , W Q A M · I= M

F L 0 R I 0 .4'$ M 0 5 T C 0 M P L E T E N E W S P A P E R
200 $ o u t" MI o m I A v • n u •· M I o m I 3 0, f I o r Id o

R EAPPORTIONMENT STEW

J lbs , s t ew i ng lamb
4-5 s ma l l o n i ons
1 t s p . c a raway s e ed
1 cabbage
J-4 large p o t a t o e s
'
who l e · a l l sp i c e ·
peppercorns
bay l eaf
salt

C u t lamb i n t o s ma l l p i e c e s , brown i n bu t t e r ,
bare l y cover w i t h water . Add a s l i c ed o n i on , and
s e a s on ings . S i mmer covered s e ve r a l hours unt i l
meat i s n e a r l y tend er .

Qua r t e r cabbag e , soak in c o l d wat e r and s l i c e

coars e l y . Add t o s tew a l ong w i th cubed p o t a t o e s
a n d o n i ons . C o ok for a n o t her hal f-hour un t i l a l l
i s done .

·Serve w i th whi t e vinegar to be. sprink l ed over

serving , Use d e ep p l a t e s - the s t ew i s s oupy .

180
 Q!h.e illlti ami H.eral�
FL O R I D A ' S M O S T C O M P L E T E N E W S P A P E R

200 South M i a m i Ave.

Mi a m i 30, florida

Oc t . 2 , 1958

I modes tly admi t to the best group er c howder in our block,

mostly because no one else i n our block make& grouper chowder .
I t goe s s omethi ''B like thi s :

Fi let a 3-4 pound grouper. Save head and backbon e .

�·t·-'
R emove g i l l s and eyes from head ( jus t to keep � Yrom
� <;:
leering at you from the boi l i n g pot ) and boi l heed and bones about
45 minutes . No t too much water. Thi s i s the s tock i n whi c h you later
boi l the file ts , cut i n to chunks . strain out and d i s c ard boi led-down
head and bone s .

I n s eparate pots, c ook enough pota toes t o pad out the d e al for
the number of persons to be s erved, and in s t i l �. another pot a helluva
lot of chopped onions . Reason for dirtying two p o t s ( to the di sgust of
the Li t tle Woman ) i s that you dump - the potato water, in the i n t er e s t
o f having a thicker chowder , but you want ::ta the oni on water wt th the
onions for flavor.

When the fi l e t c hunks are c o oked in the s tock, (don ' t overcook 1 em )
drain the potatoes and dump ' em i n wi th the fi s h. Add the onions and
about a pint of homogen i z ed milk. In the Bahamas and aboard boats I
have used a � c an of c ondensed milk wi th equally good re sul ts .

And if anyorie says "add tomatoes " , shoot the hell out of them • That
i s grouper �. not chowd er.

The male cook now has di r t i ed prac

ticall y every pot and pan in
the ki tchen, but the result , when
well s e a soned and wi th a s hake
of paparik a over i t for c olor i s · worth
the effor t .

If t h e grouper w a s " s tore bought"

and the s illy fi s h dealer
didn ' t save the heads and bone s , a
fairly good sub s t�tute can be
had by cookin g up some di c ed-up s alt
pork un t i l very brown and using
this with just a part--n ot all --of
the gre as e •

h
e a s on for the s eparat e pots i s that
a pi e c e of potato wi l l s t i l l tas t
like a ,Pi e c e of potato after this treatmen
t.

Afflll1ttd Ownwrthlp: CHICAGO DAILY NEWS DETROIT FREE PRESS . AKRON BEACON JOURNAL

.181
 THE TAMPA TRIBUNE
EDITORIAL. OFFICES PUBLISHED BY THE TRIBUNE COMPANY ·

J, A. CLENDINEN
TAMPA 1. FL.ORIDA

J. 0. POWELL
A.SSOCIATIE I:DITOR

W. G. WILEY
ASSOCIATE llDITOR

� "() �d � .
. D R u .v K (� u Lh� T
.
� 01 lliu- r. � -
·
T�

� � - � �, � k_� ,
'P-4 \ � � � � � � 1 �

� 1 � · - P� � � �
tv-a-- � - � � � � .4--­
� -� \lttt0t � : � .
.. . . \k �) - 4 N� � o

�� ) � � 11 � � �
. &_0 � �� 6._· � � � �
� � � \b � � ·;;-.
v

��
�- �
�.H-- "Q� r' 'ft._
� (11\.L. �.
��
182
 il Jrtrrshurg mtmrs
FWRIDA

- T. C. HARRIS
November 25 , 1958
Executive Editor

My f a vor i t e Florid a d i sh is Mu l l e t
Ro e Supreme . You m a k e i t by parbo i l i n g mu l l e t
r o e o r m i l t ( y e l l ow or wh i t e ) , r emove the membr a n e ,
ma r i n a t e i t i n t h e i c ebox overni ght - - i n t a rra g o n
vinegar- - fry l i g h t ly w i t h bacon - -Ca n a d i a n i f p o s ­
s i b l e , a nd s erve .

I t i s a very d e l i g htfu l a nd t a sty d i s h

a nd h a s th e add i t i o n a l a t tr ibu t e o f put t i n g one o f
our mo s t p l e nt i fu l f i s h to work .

S i n c ere ly ,

-=-�
�
T. C . Harr i s

183
 FROM :
T A L LA H ASS E E D E MOCRAT
MALCOLM B. TALLA H AS S E E , F LO R I D A
J O H N S O N

MALC OLM ' S SHRIMP SLAW

1 l / 2 lb. Fresh Florida Shrimp - - Have the women s hell and cleam them.
( T he s�ret of male s uper ior ity in c ookery, of c our s e , is t o
arrange that the z e s t, the verve , t h e e lan of i t shall not be dulled
by drudge ry. )

Boil the shrimp in water with salt, tables poon of vine gar, c oa r s e
g r ound peppe r , a hoarse whisper o f basil, oregano or similar herb
which is at hand-pe rhaps a pinch of s everal. { The byword: R e s traint,
without timidity. )

me dium head of new cabbage - - Get the women to chop it c oa r s e in a wooden

bowl. No grating. Use a hand - choppe r . And not too c l o s e to the
stalk. ( If the cabbage is s trong the c o re will spoil the flav o r . If
it ' s mild, the chef may want to s alt and nibble it. )

Chop with the cabbage:

3 or 4 leaf stalks of c e le ry - - (Some may prefe r much more c e le ry and much

le s s cabbage)

l / 2 small onion or 3 - 4 green onions

Now. Into the c o a r s e ly chopped vegetable s , cut the shrimp in l / 2 ' s

or l / 3 ' s de pending on size . Add s alt, pepper ; paprika, anothe r
manly whis pe r of herbs - - try fre s h dill. Hand -c hop it all until
pi e c e s of shrimp and vegetable s are about the s·ize of English peas .

184
 Make a Sauce (tasting as you g o ) :

7 heaping tables poons o f m ayonnaise

3 jiggers of red table wine (a chianti or zinfandel i s bette r than a Bur gundy
or claret. White w�ne will do, but r e d is prettie r . )

1 I 2 jigge rs of lemon juice

Blend it by shaking in a jar o r stirring in a bowl - - no high - s peed

whipping.

Mix s auce into s law. Shouldn't be too wet - make it about the
c onsistency of well-prepared c oncrete, adjusting the mayonnaise
c ontent to make it right.

Se rve it with hard-boiled e g g s ( on the s ide ) s liced tomatoe s ,

English pe a s , as paragus or such, s alted s oda c rac ke r s
and a gla s s of the s ame wine u s e d i n the sauc e .

Should make a meal for 5 or 6 .

 Jaokaonv111e, Florida
OotolMr 7, 1958

I waa �n-roduced to �o J.-11eo on a waekead v1a1t to Sen.a.D.

Clarke •a f1ah1ng c.., at Pauaoea . '!be recipe waa developed b;r
Sen. Ph11ip Beall or Penaacola, a aeatoad c.urmet .

ciuabo Jubilee, 11be 4aleo11a'ble Beall d1ah Jlaa a- character1at1ca

or aoup, atew and chowder �t according to 8en .Bea11, and thoae
who a 11o it, the diah rigbtl;r 'bo lenga in a claaa 'b;r itaelf.

�o Ju'bilee depen4a · on eitber file or okra ror thickening and

: tla'ver . File· · ia the Creole· naiae tor tbe aaaaarraa powder tut waa
'111le aealaon1ng aecret or Choctaw ID418n· c..br;r, according to Sen.
Beall. '!'be: okra . plant waa 'brought . to Penaacola 'by Atr1caa alavea
no called it kiD&emlao. IJUIIbo, or &•be ftich, or courae , are
ahor11oM4 vera1ona or tbe word, now are applied to any 1111ltture
11h1olrened with okra · or t11e . Gell.- 11 Beall baa toned tbe okra tbe
•1a117 aa n •a ,a.bo • a1nce it requ1rea lea• care in cooking than file .

ADO .TVJIIID DCIPS

8 11a'blea,..aa but11or
I on1ou, a11oed
2 cupa diced celer;r with leavea
a creon pi�ra, diced
a 'ba;r leavea
a teaapoona aa1t
1 teaa�n �'baaco
2 oana (20 ouncea ) t... toaa
2 •• wa11or
- �11oa cu'boa
I cupa a11oed okra or bab;r poda or okra
I cupa each coobd ahrS.IIp, ttah and oraiMeat
1 cup rico

MoU 1N1111er in large aauoepan. Add OD1M, ce1itr;r and green pe-rJ
cook �t11 onion 1a teadel", 1N11 new 'bi'WII . Add NJ lear, N111 all4
'l'll'baaoe with tOIIIl t ooa, water a11d bcnai11on o11'bo a. Briilg tiG a bo11J
redaoe lWat and a�r 30 111ml 11oa • Add okra , 114iilrood, and rice aDCI
ci ..k 30 111nu11oa. lonp r . Yiold ..; 6 MI"'1D&a .
:lote - Jl1ce aa;r be cooked· ·aeparewl;r a.n4 Ml"'od w1th the puabo.

186.
 THE ASSOCIATED PRESS

STATE CAPITOL
TALLAHASSEE, FLORIDA

December 1 , 1958 .

Here111 ith my favor ite re cipe for "Oyster s til�'� Pi� ski ... s "

O�'�e p i ... t s e le c t oyster s , drail'led

12 s l ice s bac ,.., , c ut 1... quarters

•rral'l�e each oyster bet111 ee... t1olo · pieces or baco� ol'l a

toothpi Ck . Place il'l shallo111 pa... � Spr i..,kle 111 i th salt a... d pepper .
Broil about three mi... ute s • ·th81'1 tur,o; a,d br oil other side about
three mi... ute s lo..,�er or u, til baco.. is cr i s p • R emove toothpicks .
t
Spri...kle 1o1i th lema.. J Ui c e a... d serve a t o... ce � h o t buttered toa s t .
Serves s ix .

-·

e
187_
 C o oking i s a mys t e ry t o me . Mayb e I
cou ld le arn s em eth ing abo ut it if I t r i e d .
I ' v e n e v e r t ri e d . I nev e r i n t end t o , I ' ve

ou
ne v e r fo urn it ne e e s e ary .

o kay .
Y
It ma t te r s li t t le t o me
Chi ck en 1 s ch i c lcen .
how
s e e , I d o n ' t c a r e mu ch f o r fo o d .
Abou t t he o n ly fo od I like is ch i c ken . It ' s
it 1 s c o oke d .
T he re 1 e no t a h e l l o f a l ot

you
mo re y ou c an say ab ou t c h i c k en .

T he o n ly th ing is t o ha v e it w hen
want i t . I .qb..rays d o . Even i f I d o n ' t know
how to c o ok. Tha t 1 e a b o u t t he on ly re c ip e I
know .

I t 1 s c a l le d 11 C h i c k en . 11 H e r e ' e: how :

u
-- CH ICK EN --

1. B y a ch i ck en .

2. Hann. it to w if e .

on
). T e l l h e r 1/vhe n y o u want it .

4. I f it i a n ' t c o oke d t i me , wh ip
hel l o ut of her .

I f t hat d o e s n 1 t w ork , p r e ue. r e a b ig

bow 1 of s A uc e . Ma y on ai s e and p e t m i lk a nd c a t suo
and mo 1a. s s e s anc v i n e gar and t h9. t s or t of t h i ng •
P o ur i t o n he r he a d . Tha t ' l l g e t t he l ead o ut .

Y w?:c��
F�K T RI PP �
188
ALLEN MORRIS

Since th i s r e c i pe was given me some years ago by the

best French cook at the Supreme Court - the f i r s t c opy
betrayed the j u d i c i a l na ture of i t s place of origin by
r eading "op i n i o n s " inst ead of " onions " - i t has been my
frvorite at , I gue s s , a thousand-and-one d inners . A lways
at my i n s i s t e nc e . And I hope i t w i l l a t a s many more .

When company ' s gone , I l ike to s op up the sau c e w i th

chunks of French bread or hard ro l l . Dorothy s erves this
wi th brocco l i , green salad , Lake Niagara w in e , and a sherbet
or something equa l l y l ight for d e s s er t .

CHICKEN "CRACKER PO LITICS "

P l a c e chicken brea s t s o r l egs ( a l lowing one half-·

brea s t or thigh-and drums t i ck per serving ) in a n iron
s k i l l e t i n which three tablespoons of bu t t e r and two table­
spoons o f o l ive o i l have been me l t ed . Brown s l igh t l y .
Add three medium- s i �ed oni ons , f in e l y s l i c e d . A l l ow t o
t urn a l ight golden co lor . Spr ihkle w i t h two tab l e spoons
o f s i fted f l o ur . S t i r we l l . Mo i s t e n w i th one-ha l f cup
of sherry . Add two table spoons o f tomato pa s t e . Add salt
and pepper t o t a s t e . Transfer to �overed c a s s e ro l e . Place
in medium hot oven for ) 0 minute s . Remove from oven and
add medium- s i � ed can of mushrooms . Return to oven , lower­
ing heat to 200 degre e s , for another 1 5 minut e s . S e rves 4 .

Appreciatively yours

�
Allen Morris

1 89
 recipe tor caldo gallego - coll erd
(Spanish green and naYy b e an s oup ) .

don 1 t let t� !}J!el:Jl: ·

serve in tampa1 s sp ani sh restaur .n

it 1 s delicious m� without much troub l � you can m U:e i t to 1;_aste just

like the spanierds and cYans .

�...-put I andd
'\
one ham bone , , - two chor izos ( sp anish

)f'
cut into ...- slices �
s aus age ) 57 ' ...-21&•!ok)rllldL into two quartS or water.

�
-- 1'\ m•dium
on
;� •
Cook v <
- ;
- heat • for. lloalf ..ri:. H'o� .
� dd one c ans or

white navy b e aps to the h alt ho� .

j whi�e thi s is � ing on, chop up one onion and one

green pepper and try ligh - with

a small chunk as well )

until the add this to soup .

-
,.------
- - ---- - - - - ----., pieces about one inch cub ed or l e s s and add them
---··-- .......
< ---

to the soup . a p o d or two or garlic chopped

-
e
fin�ly doe sn' t hurt the s oup e ither , the amount of popato s used
�

dep�nds on how wel l you like potatoe s . you can use mor than three i �

l stir the soup and l e t � ook on a low fiame for another

halt hour � unt il the - pot atoe s are - done . s alt and pepp � .

should a scum form on the s oup b e c ause or fat on

your ham b one , tiii: scrape it orr from time to t ime .

(note . if you live out side ..:- a metrop ol itan ar e a chor izos

may be hard to f ind . you can get them at any sp anish r e s t aurant . some

� pepper oni �
people use

sub stitu� e .

.Mo.
• _._I
� a�
.I
��
._ _
but i haYe found

P�� ��
it to be

I
��
a p oor

....,.,/

� � � �.:

190_
R A D I O S TAT I O N S
W Q A /1 , W Q A 11 • F 11

�ht 11llli ami Mtral�

f L 0 I I D A'S M 0 S T C 0 M P L E T E N E W S P A P E R
200 s·o u th MIom I A v • n u •· M i o m I 3 0, F I 0 r 1d 0

Kofoe d

Though--! have e a ten i n � - be -st rest auran t s .from- -Berlin to

HonoluJ.u, I - - retain a pl-ebian ta-ste - .for some (}.f- the more simple

delights o.f the table, though still. going f or � re seed du c�nJ'��p es

Suz ette .
� -- �
So, here ... _...� ....t i tem• ..._ will never be s erved a t
E l Morocco o r Max1m' ·s :

EGGS KOFOED

Slice po tat oes a nd onions , and .f ey togetmr in plen ty o.r

butter. Fry' bacori cri sply in another pan, a nd ._. c ombine w1 th -the
-
� .
potato e s . � a mound o.f them, and top with a fried egg 'a� a1 de

up for the best break.fa s t dish I 1 ve ever eaten.

)
-
Eve n a man, who can ' t do anything el se but f\ ••••r.
brei� a steak, oan han tLe thi s assignmen t •

-30-

l9l
 ROBERT W. DELANEY

October 10 , 1958

As a rather sma l l boy this mysterious skil l which men

have , began a s s e r ting itse l f and I was a veritable whiz
w ith a casserole dish of ham and esca l l oped pota t oe s .
·
In recent years I have s pecia l i z ed in s t eaks , ham­
burgers and hot d ogs on the cha rcoal gril l .

Mod e s t y a lmos t , bu t not quit e , prevents me from t e l l ­

ing you that m y wife and ch i ldren think I ' m the greates t ,
real big in that depar tment .

I mu s t confess that a t firs t I had a s neak i ng s u s picion

.
that _ Martha ' s pra is e s e emed a l it t l e ext ravaga n t , possib l y
inspired b y the fact that having m e over t h e hot charcoa l
kept her from being over a hot s t ove .

And I did have a momentary fa i n t fe e l ing that the nove l t y

of the old man doing s ome th ing , j us t anything , around the
hous e , cou l d have cont rib u t e d to the en thusiasm 'of the chi l dre n .

I even thought I d e t ected my he lpma t e kick Bobby under

the table in the ear l y s tages when he _ ques tioned whether h i s
hot dog was d o n e t o perfect i on , but she a � s ured m e she was
j us t trying t o kick the dog ; and he ' s . ne ver had anything but
the highe s t prai s e since .

Some unknowing pers on s might scoff at my ability but

you and I knm� that it ' s' the l i t t l e some th i ng men are born
with , that gives them that cer t a i n knack .

For ins t ance i n cook i ng a s teak i t l ooks l i ke a simple

thing to toss it on the fire , turn it over and take it off .

The supe r i o r i t y of mine hm�ever , is in t he delica t e way

in which I· sprinkl e the s t eak wi th ga r l ic s a l t and s a l t and
pepper to give· 1 t that j us t right f l avor .
regard s , ��
�D--�

o·r 1 a nd o S e h ti.nel

. 1 92
OLD FASHION NAWTHWES' FLODDA PLANTA SHUN DINNAH
Woodbine Springs-November 1 ,' 1 958

MENU

Saht'd Pea-cans, Goobers and Wawlnufs

Barn Secure Oschurs on the Shel

Pilei's, OrHves, Salary, Sulh'n Chick'n Livahs

Hily Sesund Col' Bawl'd Swimp wid Hoi Sawss

Bobbyq'd Beef Bobbyq'd Chick'n Bobbyq'd Poak

Santa Rosa Vinizen

Chitlin's
Sweet Tafuhs Vegibble Sallil

Hoi Brade & Buffah Fwesh Apple Pi

Kawfee_ - Homebru - Burb'n - White Hawss

Kawn (Cain Grindin 's Behind the Barn)

Please! Please! Be careful with loaded guns!

Sincerely yours, .

��BRADEN BALL

y
l!lrnsarola,)jlo,iila
193
 .::J PORK Cli!OPPER 'S DELIGHr Z.c 4- (..,.,

� about the Sena te until you f:i.na .silt healthy

pork: cho p !'J . . Brown t h A- �.h nn s · on both s ides iii

. •••1111•
11

by suggesting that r a c e trac_k money be split accor ding t o

popu l a t ion. ,Spre a d 1 tablespoon· of bR:rbc cue . sauce consistirie

· -of a mixture of the . various apportiornne nt formul as-.

nnd cook ve_'ry s lci.wly. for five · t o eight minu e S' . _. ( Turri chops

and - ;rut one t ab l e s poon of s -a uce on. othe r s i de of ·e a-ch chop . · Cove r

and c·ook slow�'y until' tender as e . newly ele c.ted ll Senator' from

a b ig - qounty· • •, ..slioul'd take 30 t.o 4 0 minut e s . {sJA= chops several

�- tiln<a s , iro they ere throughJ.y .. covered with' s auc e .
· S<arve
to �hose with �n6ugh_ g utts to iig e s t .

;7/)V .;?}_ ?7:-1- .

( Perry Nevapa�erri)

194
A n umbe r of c on t r i bu t o r s sen t mo re t han
one rec i pe for i n c l u s i on i n P O L I T I CAL
POTLU C K . On l y two rec i pe s we re a l l owed
a n y donor i n each of t h e th ree ca t ego r i e s .
The se ex t ra rec i pe s a n d some g i ven to me
by f r i en d s a s examp l e s of food w i t h 1 1ma n
a ppea 1 ' ' a re c om b i n e d i n POTL UC K .

M .M .

196
 SHORT 1 N I N 1 BREAD

l i cups f l o u r i c up light b r own

i p o und bu t t e r ( soft ) s ugar

C r e am the but t e r a n d s ugar . Add the f lo u r

and mix t ho ro ughly . Ro ll o ut q u i c k ly o n f lo ur e d
board abo u t i
i nc h t h i c k . C u t s hap e s w i t h s ma l l
b i scui t cut t e r . Bake o n light l y g r e a s e d and
f l oured s ha l low pan a t J 5 0°
f o r abo ut 20
minut e s .

HOMI NY OR R I CE MUFF I N S

l c up c o ld homi ny or ri c e 4 t e a s p o o ns . bak i ng
l c up mi lk p o w de r
l cup f l our 2 eggs
i t e a s po o n s a l t

S o f t e n c e r e a l b y addi ng mi lk g ra dua l ly . Add

f l o ur , baki ng powde r , and s al t s i f t e d t og e th e r .
Add e gg s , w e l l b e a t e n . P o ur i n t o g r e a se d muff i n
pans . Bak e i n qu i c k o v e n half h o u r .

POP- OVERS

l� c up s f l o u r 2 wh o le egg s
t t ea s p o o n s a lt 2 t ea s p o o n s me l t e d
l� cups mi lk but t e r or lard

Put f l o ur a nd s a l t i n bow l . Add mi lk and

egg s . B e a t w i th a ro t a ry b e a t e r f o r J
mi n ut e s .
Add me lt e d bu t t e r and s t i r . Put i n w e l l gre a s e d
muf f i n t i n s . Hav e t i n s ho t . Bake i n ho t o v e n
J50° for 40 m i n ut e s . Mak e s 1 2 mu f f i n s .

C ORN P O NE S

2 c up s m e a l l t e a s p o o n bak i ng p o w d e r
� t e a s p o o n s oda i c u p b o i li ng w at e r
l t easpoon salt heap i ng t ab le s p o o n lard

Mix a l l t og e t he r , a dd but t e rmi lk -- e n o ugh t o

make s o f t do ugh . Bake i n pone s i n hot ov e n f i f t e e n
mi n u t e s .
19 7
 NELLY ' S BANANA BREAD

1 c .- s ugar
2 c. very r i pe bananas
! c. chopped nuts
2 c. s ifted f l o ur
2 tsp. baking p owd er
2 eggs .
� c. s ho r t e n ing
� tsp. salt
1 tsp. va n i l l a

Cream s ugar and bu t t e r . A dd eggs ; b e a t we l l . Add f l o ur ,

baking powd er , s a l t and nut s . Ma � h bananas and add to m i x t ure .
B e a t un t i l l ight· . Cook :i.. n s l ow oven ( ab o u t 3 5 0° ) o ne hour .

BLUEBERRY MUFFINS

2 cups s i f t ed f l o ur 2 eggs, b e a t e n
3 t s p . bak ing powder 1 cup m i l k
1 t s p . sa l t 1 /3 c u p me l t ed bu t t e r
1 / 2 cup s ugar 1 c u p b l uebe r r i e s

S i ft t o g e the r t h e d ry ingred i e nt s ; · mix . the w e t ingred i en t s ;

c omb i n e the two , mix i ng as little as p os s i b l e , and add ing the
b l ueberr i e s w i th the last of the f l o ur m i x t ur e . Bake in grea s e
mu f f i n t i ns in a 3?5 d egree o ve n f o r about 15 mi nu t e s . To
make Ra i s i n Muf f i n s s ub s t i t u t e 1 c up ra i s i n s f o r the s ame amou n t
of bl ueberr i e s . Makes 24 sma l l muf f i n s .

SALLY LUNN

1 cake yea s t 1 1 / 2 t s p . sa l t
1 pint swe e t mi.lk 2 eggs , b ea t e n s epara t e ly
2 / 3 c up sugar about 5 1 / 2 cups f l our
1 / 2 cup bu t t e r
Sc a l d the m i l k and cool to a l ukewarm t empera t u r e ; add the
c rumb l ed yea s t , and the s uga r ; add the me l t ed bu t t er , and f l our
to make a s o f.t ba t t e r ; a d d the e_ g g yo l k s and the rema in i ng
f l our and s al t . F o ld in the bea t e n wh i t e s and s e t in a warm
place to rise . When r i s e n d o ub l e in bulk beat aga i n • . Th i s
takes the place o f knead i n g . P l ac e in we l l -g r ea s ed mu f f i n
pans , about 2/3 ful l ; let r i s e un t i l d oub l e in b u l k a n d bake
abo u t 20 minutes at 3?5 degree s .

198.
 FRANKFUR T �A R BE C UE

1 I 4 cup c hopped onion 2 tb s p . vine gar

2 tb sp. fat 1 I 4 c up lemon juice
1 I 2 t s p . s alt 3 tb s p . w o r c he ste r s h i r e s au c e
2 tb s p . b r own s u gar 1 I 2 tb s p . p r e p a r e d mustard
1 cup c at sup 1 I 2 c up c hoppe d c e l e ry
1 I 2 cup wate r 1 2 fr ankfurt e r s ( 1 1 I 2 lhs )
.
Lightly b r own onion in fat; add c ombine d r e maining in ­
g r e dient s , exc e pt frank s , s imme r 30 minute s . Prick
frank �
with fork; a r r ange in baking d i s h ; p o u r s au c e ove r .
0
B ake m mode rate oven ( 3 5 0 ) 4 5 minute s . Se rve s 6 .

C R E A MED B R A INS

set b r ains cup white s au c e or

1 · tb s p. onion, chopped c an mus h r o om s oup

1 tb sp. par s ley, choppe d s alt and peppe r

2 tbsp. butt e r or oleo b r e ad c rumbs

Soak b r ains in c old, s alte d wate r for twenty minute s . Parboil

in fresh wate r , twenty minut e s . Dr ain, put into c old wate r for a few
m inute s . R em ove skin. Cut into small p ie c e s . Saute finely c hopped
onion and c hopped pars ley in butter o r ole o. Stir in b r ains and one cup
of thick white s auc e o r one c an mushroom s oup (undilut e d ) . Salt and
c ayenne pe ppe r t o taste. Put into r amekin s , s pr inkle with b r e ad c rumbs
and bake until s lightly b r own. (Se rve s fou r ) .

199
 RAV I OLI

l 4 or 5 po und chi cke n ( b o i le d )

l pound p o rk ( f r i e d o r bake d )
l pound v e a l ( f r i e d o r bake d )
� pound imp o r t e d Sw i s s che e s e
l do z en egg s

t p o un d b ut t er
a li t t le s p i na c h
bread s t i cks or c ra c ker c rumb s
( en ough t o ho ld t o ge t h e r )
add par s le y , c e le r y , salt and
p e p p e r to t a s t e , o th e r
i ng r e di ent s i f de s ir e d

The abo v e mixture i s fo r i ns i de of Rav i o li

w h i ch i s gro und and made i n t o sma l l bal l s .
. .

The · f o l lowi ng pa s t ry i s pr e p�re d f o r the

o u t s i de :

For e ach cup o f f l o ur at lea s t o ne egg i s u s e d . ­

Any k i nd of salad o i l o r w a t e r t o hav e pa s t ry
s of t enough to ro l l and p la c e ov e r ba lls and t ri m
a r o und . A f t e r bal ls are c ove r e d w i t h the pa s t ry
t h e y sho u ld be le f t i n co o l p la c e t o dry f o r a t
l e a s t 24 hours .

Whe n r e ady t o c ook the s e sh ould b e bo i led i n

b r o th o r w a t e r f o r ab ou t 2 0 o r 3 0 mi nu t e s . Whe n
Rav i o li are remov e d f r o m b r o t h a w e l l prepar e d
t omat o sauc e i s t o b e poured o v e r t h e m and plac e d
i n mode ra t e o v e n f o r 15 o r 3 0 minut e s i n bak i ng
di s h . Se rv e s 2 5 p e op l e .

_200
 MOUSAKA

1 lb . g r ound b e e f 1 I4 cup butter or m a r g arine

2 cups finely choppe d onion 1 I2 cup flour
1 I2 cup wate r 3 cups milk
1 I4 cup c at s up 1 1 2 teas poon s alt
1 tb l s . chopped p a r s l e y 1 1 8 teas poon nutme g
1 tsp. s alt 1 l a r ge e g gplant (about 2 lb s . )
1 1 8 t s p. pepper 1 I4 c up s hortening
1 cup fine b r e ad c rumbs 1 I4 cup s hre dd e d c he e s e
2 e g g white s , s lightly be aten 2 e g g yolks

B r own b e e f in skillet. A dd onion, wate r , c at s up, par sley,

s alt, and peppe r . Simme r 1 0 minute s . C ombine b r e ad c rumb s with
e g g white s and add half to m e at mixtur e . Make a white s auce with
butte r , flour, milk, s alt and nutme g. A dd a little white s auc e to be aten
e g g yolks ; return to s au c e pan or double b o ile r . C ook until thick. Par0
r> g gplant and cut into s lic e s 1 1 2 inch thick. B r own s lic e s in shortening .
Plac e half the s l ic e s in bottom of butte red baking dish, 1 2x8x2 inc he s .
Spread half the me at mixture ove r e g gplant . A dd 1 c u p white s auc e .
, A dd s e c ond lay e r of e gg plant, meat, and r emaining white s auc e . Mix
che e s e with remaining b read c rumb s and e g g white mi.xtu r e . S p r inkle ove r
°
top of white s auc e . B ake at 3 5 0 for 30 minute s .

S PA N ISH POR K C H O PS

8 pork c hops

(1) Wipe, s alt and pe ppe r chop s ; put in bottom of b r oile r

(2) W a s h cup r i c e and slic e 4 - 5 onions

(3) Open 2 c ans tomatoe s and 1 c an tomato j ui c e

C ook a t 4 2 5 de g re e s t i l steam s , then c ook a t 3 5 0

de g r e e s f o r 1 1 1 2 to 2 hour s .

201
 RABB I T P IE

De c ap i t a t e and dre s s rabb i t s quickly a f t e r

sho o t i ng . Ski n , w i p e ca�ri a s s wi th c l o th di ppe d
i n s c a ldi ng w a t e r t o r em ove loo s e hai r . C ut i nt o
s e rving p i e c e s . Soak i n e qua l part s v i negar
and wat e r f o r 12-24 hours . Drai n and W i p e dry .

Spr i nk l e W i th s a lt an d p e ppe r and dredg e w i t h

f lour . sear q u i ck ly i n f ry i ng pan . Add wat e r
t o c o v e r and s i mm e r s l ow ly i n co v e r e d pot f or
li hour s . A dd 2 oni ons , 2 medium s i z ed c arro t s
and 2 or 3 p o t a t o e s , a l l c u t i n p i e c e s . C o ok
unt i l v eg e t ab le s are done . Thi c k e n i n f lour .
C o ok i n a g r e a s e d baki ng di sh i n h o t oven unt i l
bubb ling . C o v e r w i th b i scu i t do ugh a n d r e t urn
to ov e n t o bake unt i l do ugh i s done .

HA SE NP FE FFER

l rabb i t 3 c lo v e s
v i negar and wat e r l bay l eaf
l s li c e d o ni o n l cup thi c k s ou r
but ter c ream
salt and p eppe r

Di s j o i n t rabb i t , wash and p la c e i n c r o c k or

j ar w i t h e n o ugh v i n egar and wat e r in e qual par t s
t o c ove r . Add oni on , o f e w c lov e s , bay leaf ,
s alt and p e pp e r t o t a s t e . Le t m e a t s oak f o r 2
day s . Then w i pe dry and b r own i n ho t but t e r ,
t urni ng f r equent ly . S low ly add s o me o f t he
s o lut i on us e d f o r s o ak i ng t h e me a t t o th e dep t h
of a qua r t e r of an i n c h . C ov e r t i gh t ly and
s i mmer unt i l done -- abo ut tw e n t y- f i v e to thi r t y
mi nut e s . D o no t bo i l . Jus t b e f or e s e rvi ng ,
s t i r s our c r e a m i n t o s auc e .

202
 SOUSE MEAT

B o i i t og e th e r bogs head and f e e t ( we l l c leane d )

i n e nough w a t e r t o ha lf -way c ov e r t he meat . . When
c o oke d t ender re mov e b o ne s , and put thro ugh f o o d
choppe r . Add e n o ugh liqu i d ( from which the meat
was c o o ked ) t o ground meat to make of w o rkeable
s o f t c ons i s t e nc y .. Mix i n s e a s o n i ng s o f salt ,
b lack and r e d peppe r t o t a s t e . Whe n t horo ughly
s t i rred an d s t i l l warm , p lace s o u s e meat i n
c o n t a i n e r large e no ugh f o r pla t e o r f la t ob j e c t
t o cov e r di sh . O n t o p of thi s p la c e a w e ight o r
heav y ob j e c t t o pre s s t h e me at .

Whe n c o ld , me a t w i l l be c ong e a l e d and ready

f o r u s e a s a de li c i o u s s andw i ch f i l l i ng , o r t o
s e rv e a s t h e mai n pro t e i n f o od w i th a regular
mea l .

LIVER PUDDING

Cut i n t o medi um pi e c e s one hog hashle t ( li v e r ,

light s and heart ) and one an d one-half pounds o f
s k i n s o r f a t meat and c o ok unti l t en de r . Whe n
s light ly c o o le d put thro ugh meat chopp e r . P la c e
t h e g r o und me a t back i n t h e b r o t h i n whi c h i t w a s
c o oke d . S e a s o n w i th one larg e oni on and s a l t
a n d s ag e t o s u i t ta s t e . Le t bo i l and add c o rn
meal a li t t l e a t a t i me , s t i rri ng c o n s t ant ly .
Whe n the m i x t ure t urns lo o s e the si d e s of the p ot
i t i s r eady t o t ake up and pack i n t o pans or
b ow l s w h i ch hav e j us t b e e n ri ns ed i n c o ld w a t e r .
Go od s l i c e d and f ri ed or s e rv ed co ld .

203
 GUA CA MOLE D I P

2 Lar ge A v ac;: odas

Onion and Key L ime Juice
T ab a s c o

P e e l A vac oda and m a s h pul p . Chop onion fine . Se a s on

with s alt, peppe r , t aba s c o, and a little w o r c e s t e r s hi r e s auc e .

Optional - you c an add 1 I 2 of a 3 o z . pac kage of C r e am

Che e s e .

R it z c r acke r s o r potat o chi p s may b e u s e d , howeve r ,

potato chips a r e gene r ally prefe r r e d .

John M . S p ott s w ood

CHICKEN DIVAN

B o il c hi c ke n b r e a s t s
C ook s e ve r al lar ge bunc he s o f b r o c c oli o r u s e f r o z e n b r oc c o l i .

P r e p a r e a c r e am sauc e : l I2 cup m e lte d b utt e r , lI2 c u p flou r ,

l pint b o ile d milk. Plac e the s e ing re dients ove r a s low fi re and
s t i r c ons tantly until thick then add l c u p whippe d c r e am, lI2
t e a s p o on wo r c e s t e r s hi r e s auc e , l 1I2 tab l e s poons Parme s ian
chee s e , 1 j i g g e r She r ry wine , s alt and pe ppe r to taste and then
add 1I2 cup Hollandai s e Sauc e .

T o s e r ve , c ov e r a plat t e r with lay e r of b r o c c oli, c ove r b r o c c oli

with laye r of s l ic e d c h i c ken, then c ove r. b oth b r o c c o li and c hi c ken
with c r e am s auc e , s p r inkle with g r ate d Parme s i an c h e e s e and
plac e unde r b r oile r unt i l c he e s e is w e ll b r owne d . B e fo r e s e rving
·

dash She r r y gene r ou s ly ove r all.

J ohn M . Spott s w o o d

.204
 C H I CKEN TE TRA Z Z I N I

6 or 8 large mu shro oms 1 c u p t h i c k c re a m

4 t able s p o o n s bu t t e r 2 e gg y o lk s
.l.
2 cup g o od s h e rry 5 c u p s di c e d c o o ke d chi c k e n
2 t ab le s p o o n s f l o ur 1 n i n e o u n c e p a c kag e
2 c u p s h o t mi lk t h i n s paghe t t i
s a lt , p e pp e r to tas t e 1 c u p g ra t e d Parme s a n
n u t meg che e s e

Saut e mushrooms in 2 t ab l e s p o o n s but t e r . Add

sh erry and c o ok a f e w m i n u t e s . Make c re a m s au c e of
2 t ab l e s p o o n s b u t t e r , 2
t ab l e s po o n s f l o u r . Rub
t h e s e t og e t h e r an d add h o t m i lk . C o o k i n do ub l e
b o i le r , s t i r ri ng c o n s t a n t ly unt i l s mo o t h . . . ab o u t 20
m i n ut e s . S e as o n w i t h s a l t and p e p p e r and n u t me g .
B e at y o lks o f e g g s i n t o cr e am and add t o s a uc e .
C o n t i n ue t o s t i r . A f t e r 5 mi n ut e s , a d d ch i c ke n .
Seas on t o t a s t e . Add mu shro o m s . C o ok s paghe t t i .
B u t t e r sha l l ow c a s s e ro l e and put c o oke d s paghe t t i
i n bot t om . C ov e r w i th c re ame d c h i c k e n mi x t ur e .
S p r i nkle che e s e ov e r t o p and put u nd e r bro i le r u n t i l
g o lde n b r ow n an d bubb l i ng . S e rv e s 6 t o 8 .

C H I CKEN P I LAU

6-7 lb . r o o s t e r 2 No . 2 can t o ma t o e s
large o ni o n , c h o p pe d f i n e 1 t a b l e s p o o n who l e
2 t ab l e s p o o n s s a l t b la c k p e pp e r
3 tab l e s p o o n s f lo ur 2-3 t w i g s thyme
1/4 lb . marg a r i ne 3 c u p s ri c e

C ov e r r o o s t e r , with n e ck , g i b l e t s a n d liv e r
i n c lude d , w i th t w o - t h i rds h o t w a t e r . A dd oni on ,
s a l t , t hyme and t oma t o e s p u t t hro ugh a c o la nde r .
C o v e r and b o i l . Af t e r o n e h o ur , a dd who le b lack
p e pp e r s and marga ri ne . S i mm e r , b a s t i ng and t urn i ng
o c c a s i o na l ly . Af t e r 2i h o u r s co oki ng , t ak e o u t
2i cups l i q ui d . P u t i n t o s e para t e £
o t , b r i ng t o b o i l ,
a d d uns a l t e d r i c e and c o o k . Af t e r 32
h o urs c o ok i ng ,
r e move ro o s t e r f r om pan , t h i cken l i q u i d w i th f l o ur ,
r e t urn r o o s t e r f o r t h o r o u g h hea t i ng be f o r e s e rv i ng .
Make ne s t o f r i c e , p u t r o o s t er i n c e n t e r . S e rv e s 1 0 .

. 205
 F I S H SHORTCAKE

2 to 3 tab l e spoons chopped onion

4 tab l e spoons fat
4 tab l espoons f l our·

2 c ups mi lk
1 / J cup gra t ed che e s e
1 1 / 2 cups f l aked c o ok f i sh
S a l t a nd pepper t o t a s t e
Ho t b i s c u i t s o r c orn bread

C ook onion s l ow l y in the fat un t i l t ender . Blend in

the f l our . Add mi lk s l owly , s t i rr ing c ons tant l y , and
c ook unt i 1 the sauce i s thi ckened . Add che e s e and f i s h .
Season w i th s a l t and pepper . Heat the m i x t ur e thro ugh ,
s t i rring o c c a s i o na l l y . Serve on hot b i s cu i t s G� c orn
bread . Serves 4 .

CURR IED SCALLOPS

1 package fresh fro zen s c a l l ops

3 / 4 c up d r y whi t e wine
2 tablespoons bu t t e r
2 tab l e s poons f l o ur .
1 / 8 t ea s poon curry powder
1 / 2 cup gra ted Swi s s che e s e
Sa l t and pepper

Wash s c a l l ops , p l a c e in pot and cover w i t h wine . Bo i l

6 minut e s . .Prepare sauce b y me l t ing b u t t e r , b l end i ng in
f l our and add i ng wine u s ed for cook ing s ca l l ops . Add curry
powder . C u t s ca l l ops in p i e c e s and p l a c e them in i nd ividua l
d i s he s . C over w i th s a u c e and spr i nk l e w i t h Swi s s chee s e .
Brown in oven and s erve hot .

206
 SPANISH LOBSTER SALAD

4 cups beer 2 cups c o oked , d i c ed p o t a t o e s

2 cups water 2 c u p s c o oked or canned p e a s
2 t ea sp o o n s salt 2 c u p s shredded l e t tu c e
1 bay l ea f 1 / 2 t e a s p o o n s a ffron
1 o n i on 1 � ab l e s p o o n l emon j u i c e
2 l i ve l obs t e r s or 4 l ob s t e r 1 1 /2 cups ma yonna i s e
tails

C ombine the bee r , water , s al t , bay l ea f , and onion .

B ring to a bo i l and p l unge the l ob s t e r s into it . Cover and
c o ok over med i um heat 20 minu t e s . Cool in the l iq u i d for 30
minu t e s . Sp l i t the lobsters and dice t h e mea t .

In a l arge bowl combine the l obs t e r , po t a t o e s , peas and

l e t t uc e . Ta s t e for s e a s o ning . Chi l l .

D i s s olve the saffron in the l emon juice and add to the

mayonna i s e . Pour over the s a l ad and toss l i gh t l y . S e rves 6-8 .

LOBSTER AMAND INE

4 tab l e s p o o n s butter 1 /4 t e a s p o o n pepper

3 tab l e s p o o n s f l our 2 egg yo l k s
1 cup l ight c r eam 2 cups c o oked , d i c e d l ob s t e r
1 /2 cup m i lk 1 / 2 c u p b l a nched , s l i c ed
1 / 2 cup b e e r a lmond s
1 1 / 2 t ea sp o o n s s a l t
Melt the but t er in a s a u c epan ; s t ir in the flour . Grad ua l l y
add the cre� m, m i DG and beer , s t irr ing s t ead i l y to the b o i l ing
p o in t . C o ok over l ow heat 5 minute s .

Light l y b e a t t o g e th e r the sa l t , peppe r , and egg yolks .

Gradua l l y add the s a uc e , s t i rring s t ead i l y to prevent curd l i ng .
Pour back into the s aucepan and add the l ob s t e r and. a lmond s . Heat
but d o not let bo i l . Ta s t e for s ea s o n i ng . Serve on bu t t e red toast
or in pa t t y shel l s . Serves 6.

W7
 CHEESE LOAF

1 · l b . chee s e
1 c . nuts
6 swe e t pickles
2 pimen t o e s
2 hard bo i l ed eggs
sa�t a nd pepper to . taste

Chop i ng r ed i e n t s fine . Add to che e s e . W o rk w i th hand s

unt i l you can pr e s s into bow l o r bread pan . Let s t and 24
hours . S l ice a nd serve .

J• . M. , Ja c k s o nv i l l e , F l or i d a

ORTEGA CHILI - CHEESE BUNS

1 p t . r i pe o l i v e s
4 hard bo i l ed eggs
1 can t oma t o s a u c e
1 can g r e e n O r t ega Chi l i e s
1 l a rge on i o n
1 lb T i l l amark c he e s e

Put all thr o ugh f o o d gri nd e r .

Bu t t e r h o t -d og rolls before s pr e ad ing . Place in pyr e x

C over w i t h
°
d ish. fo i l . Bake in 350 o ven for 2 0 m i nu t e s .
(A nice l unche o n d i sh w i th t o s sed s a l ad . )

J. M. , Jack s o nv i l l e , Fla •

. 208
 WELSH RAREBIT WITH OYSTERS

3 tab l e s po o n s bu t t e r 1 t e a spoon d r y mu s tard

3 cups ( J / 4 lb . ) grated 1 / 2 t e a spoon paprika
Ame r i can che e s e 1 cup beer
1 teaspoon s a l t 2 4 , sma l l- oys t e r s , shucked

I n a s a u c epan or cha f i ng d i sh , c omb i n e the but t e r ,

chee s e , s a l t , mu s tard , and papr ika . C ook over l ow heat ,
s t i r r i ng c o n s t an t l y unt i l c he e s e beg i n s to me l t . Gradua l l y
add the beer and ·cont inue s t i rr i ng c o n s tant l y un t i l a lmo s t
smooth . Add the o y s t e r s ; c o ok 3 minut e s . Serve o n t o a s t .
Serves 6 .

GOLDEN BUCK

2 cups d i ced sharp Cheddar 1 t ea spoon l emon j u i c e

che e s e 4 egg yo lks , bea t en
1 c up a l e o r b e e r
1 teaspoon Worc e s t er s h i r e
sau c e

U s e a cha f i ng d i sh or t o p of a doub l e b o i l e r . Have

the wa t e r und er i t s imme r i ng .and ba r e l y t ou ch i ng .

C omb i ne the che e s e , a l e , W o r c e s t e r sh i r e s a u c e , and

l emon j u i c e i n the cha f ing d i sh or top o f d ou b l e bo i l e r .
C o ok , s t i r r i n g c o n s t an t l y , unt i l me l t ed and smoo t h • Sti l l
mix ing s t eadi - l y , add the egg y o l k s •nd c o ok unt i l �i x t u r e
thi cken s .

S e rve innn e d_ia t e l y on bu t t e r ed t oa s t or Eng l i sh muf f i ns .

If you l ike , s pr e ad the t o a s t or mu f f i n s wi th anchovy pa s t e .
Serves 4 .

209
 ONIONS IN S HE R R Y

He at t o g e the r garden onion s , ple nty of butte r ,

a little par s le y and pe ppe r . ( N o s alt ) . W he n butt e r
b e gins t o b r own, a dd 1/2 cup light s he r ry . C ove r ,
s imme r without b r owning until oni on s a r e tende r .
U s e ove r b r o i l e d s t e ak.

B A T T E R - FR IED ONIONS

l c up s ifte d flour 2 tb l s . s alad oil

1 t s p . s alt 3 - 4 large S pani s h - type
1 / 8 t s p . pe pper onions
2 e g g yolks 2 e gg white s
2 / 3 c up be e r fat fo r f rying

S ift the flou r , s alt , and peppe r int o a b owl. B e at t o ­

g ethe r the e g g yolk s , b e e r, and oi l. A dd to the flo u r mixtur e ,
s ti r r in g only until s m o oth. L e t s tand for 1 hou r . Slice the
onions 1 /8 to 1/4 inch thick and s e parate into ring s . B e at the
e gg white s unt il s tiff but not dry ; fold int o the b atte r . D i p the
oni ons into the batte r , c o ating the m thor oughly .

He at the fat ( ab out 2 inc he s de e p) and f ry the onion s

without c rowdin g until b r owne d on b oth s ide s . D r ain and ke e p
hot while p r e parin g the balanc e . S e rve s 6 .

PO T A TOE S E N C R E ME

4 me dium potat o e s
1 s mall minc e d onion
s alt and peppe r

Simme r until tende r in enough w at e r t o c ove r . D r ain.

A dd 2 t able s poons s our c r e am . C ove r pan, s hake g ently,
let stand for a few m inute s .

210
 BAKED S PINACH

2 cups c o oked s p i na c h , drained

4 s l i c ed hard b o i l ed eggs
1 c up wh i t e sauce
t c up gra t ed che e s e
� cup bu t t ered crumbs

First make a med i um whi t e sauce of 2 T. f l our , 2 T.

fat , i tsp. sa l t , d a s h o f wh i t e pepper and 1 c up m i lk .

I n bo t t om of bak i ng d i sh s p r i nk l e a few c ru mb s ; over

that i of the s p i na c h , � of the s l i c ed eggs , i of the
sauce . Repea t . Then mo re crumbs over the t op and ov er
that sprink l e t he che e s e . Bake in a m o d e ra t e ovefl for
· 15 minut e s .

FRENCH FRIED ASPARAGUS

Dr a i n canned a s pa rag u s ; roll in bea t en eggs, then b r ea d

crumbs or f l our , fry i n d e ep f a t at 400 d egr e e s .

BARBECUED STRING BEANS

3 c. beans 1 tbs . prepa r e d mus tard

4 tbs . bu t t er 1 tbs . c urry powd e r ( op t i o na l )
1 tbs . minced onion 1 tsp. prepared ho r s e rad i sh
1 tbs . m i nc ed pepper 1 tsp. salt
1 /4 cup chi l i sauce 1 / 8 t s p . red pepper
1 /4 c up vi negar 1 1 / 2 c ups b o i l ing wa ter
C o ok b eans in salt wa t er until t e nder and d on P. . Melt
bu t t e r i n f r y pan , a d d o n i o n s a nd pepper and c o ok unt i l
done . Add a l l s e a s o n ing and h o t w a t e r , c o ok five mi n u t e s
before add ing beans . S immer s l ow l y u n t i l beans a r e we l l
s e a s oned . Serve .

B R A INS A ND EGGS

Thaw 1 lb . frozen pork b r ains about 3 hou r s . Pour hot but not
boiling wat e r ove r b r ains and pull off thin memb r ane c ov e r in g . Dr ain.
Gook s lowly in 1 table s poon butter or bacon drippin g s 1 0 minute s, s t i r r ing
frequently. A dd 4 or 5 b e aten e g g s , s t i r r ing c onstantly until c on s i stency
of s c rambled e ggs . S e a s on with s alt and peppe r .

Lewi s " D e an " T r ibble

211.
 SCALLOPED A S PARAGU S AND S PAGHETTI

Spaghe t t i ( about t of B-oun c e package )

1 c up dra i ned c o oked or canned a s paragus
1 c up th i n wh i t e sauce
S ea s on i ngs to ta s t e
C rumbs m i x ed w i th f a t

C o ok spagh e t t i in bo i l i n g s a l t ed wa t e r ; drain . Place

a l t e rn a t e layers of s pagh e t t i and a s paragus in a greased
bak ing dish. S ea s on wh i t e sauce and po ur ove r spaghet t i
and a s paragus . Sp r i nk l e w i th crumbs and bake at 350° unt i l
g o l d e n brown--about 20 minu t e s . S erves 4.

BEETS IN HONEY SAUC E

1 tabl e s po o n co rnstarch
� t ea s po o n salt
1 t ab l e s poo n wa t e r or b e e t juice
2 t ab l e s p o o n s v i negar
t c up ho n e y
1 tablespoon table fa t
2 c ups d i ced or s l i c ed beet s , c ooked or c a n n ed ( No . 2 can )

Mix the c o r n s ta r ch and sal t . Bl end in t h e wa t e r or juice

from canned beets . Add vi n egar , hon e y , and fat . C o ok s l ow l y ,
s t i r r i ng c o n s t a n t ly , un t i l t h i c k e n ed . Ad d sauce to beets ;
let s t and at least 10 min u t e s to b l e nd f lavors . Rehea t .
S er v e s 4.

ll2
 BOILED HOMI NY

l cup gri s t or " gr i t s " 4i cups wa t e r

1 round e d t s p . s al t

S e le c t pre f e r r e d g r i nd -- fi ne , m e d i um o r
c oar s e . W a s h i n s ev e ra l wat e r . S o ak f o r s ev e ral
h o urs or ov e rnight and b o i l in s a m e wat e r . Boil
hard , unc ov e r e d , and s t i r co n s t an t l y . · c over and
c o ok o n s l o w e r heat , s t i r ri ng f r o m t i me t o t ime
for t he la s t ha lf hour . May b e b e a t up wi t h
but t e r be f or e s e rv i ng .

BAKED H OMI NY

2 cups c o o k e d homi n y , 2/3 c up mi lk

pre f e rab ly hot l/J s t i c k b u t t e r

2 eggs

B e a t b u t t e r i n t o ho t homi ny ( i f us i ng c o ld
homi n y , me l t but t e r b e f or e addi n g ) . B ea t e g g s
unt i l light , a d d mi lk t o e g g s , t h e n s t i r thi s
mixture i n t o homi ny . P u t in ov e n d i sh and s e t
i n pan o f w a t e r . Bak e i n m o de ra t e ov e n ( 3 7 5 ° )
f or abo ut a n hour . ( A li t t le more but t e r and
ano the r egg may be add e d f or e x t ra ri c hne s s . )
S e rv e s s i x .

HOPP I NG JOHN

2 c up s c o w p e a s J s li c e s bac o n fri ed
l cup raw r i c e with me d i u m
s a lt t o t a s t e s li c e d o ni o n
2 c up s wate r

B o i l p e a s unt i l t e nd e r . Add w e l l w a s h e d rice

a nd bac o n w i th gre a s e a nd o ni on an d 2 c u p s w a t e r .
P u t i n ri c e s t e ame r o r d o uble b o i le r . C ook f o r
o n e h o ur o r un t i l r i c e i s t h o r o ug h l y d o n e . S e rv e s
s ix .

213
 SUMMER SALAD BOWL

2 avocados
2 peaches
Le t t uce
Fresh cherr i e s
Lemon mayonna i s e

Pare and s l i c e avocad o s and peache s . Arrange a l terna t e

s l i c e s i n . a sa lad bowl garn i s hed wi th l e t t u c e . P lace cherr i e s
i n center . S ex·ve w i th lemon inayonnai s e . Se rve s 4 to 6 .

SOUR CREAM POTATO SALAD

4 cups d i ced cooked po t a t o e s

1 /2 c u p d ic ed c u c umber
1 tab l e s poon minc ed o n i o n
3 /4 t ea s poo n c e l e ry seed
1 1 /2 tea s p o o n s s a l t
1 /2 t ea spoon pepper
3 hard-cooked eggs
1 1 /2 cups s our cream
1 / 2 cup mayonna i s e or s a l ad dres s i ng
1 /4 cup v i n egar ·
1 t ea spoon prepared mu s t ard
C ombine pota t oe s , c u cumber , o n i o n , c e l ery s e ed , s a l t , and
pepper . To s s toge ther l i ght l y . �epara t e yolks from whi t e s
of eggs . D i c e whi t e s and add t o po�ato m i x t u r e . Ma sh yolks
and c omb i n e w i t h sour cream , mayonna i s e , v i nega r , and mus tard .
Add to po t a t o e s and t o s s toge ther l i ght l y . A l l ow to s t and 1 5
minut e s . Garn i s h w i th c r i s p sa lad green s . S e rves B .

HERR I NG SALAD

1! lbs . s a l t herr i ng
2 med i um- s i z ed c o oked potat o e s
4 c o ld c o ok ed b e e t s
1 appl e , pared
1 tab l es po o n f i n e l y ch opped o n i on
2 tab l e s poons vi negar
1 tab l e s po o n s ugar
t t ea spoon pepper
t cup heavy cream , wh ipped

C over herring w i th wa ter and s oak overnight . R emove s k i n

a n d bone a nd c u t i n sma l l c ube s . Cut p o t a t o e s , bee t s a nd
app l e in sma l l c ubes and m i x w i th herr i ng and rema i n ing i n ­
gred i e n t s e x c ept cream . Ch i l l . F o l d i n cream a n d s e rve
garni shed w i th hard - c o oked egg . S erve s B .

214
 DANDELION SALAD

2 quart� d a nd e l i o n g r e en � , young
4 thick s lices bacon ( cut in c ub e s )
t cup bu t t er or o th e r fat
! cup c r eam ( scant )
2 eggs
1 teaspoon s a l t
B l a ck Pepper
Paprika
1 t ab l e spoon s ugar
4 tabl e sp o o n s vinegar

Wa sh dand e l i o n s c a r e fu l l y , dry gen t l y in a t owe l , a r range

in a sa l a d bowl and set in a cool place . Cut bacon in sma l l
piec es , fry c r i s p a n d s p r i nk l e o ve r d a nd e l i o n s . Me l t fa t w i th
c ream in ski l l e t over l ow heat . Beat eggs , add sal t , pepper
paprika , s ugar and v i n egar and mix w i th s l ight l y warm cream
m i x ture . Pour into ski l l et , i n c r ea s e heat and s t ir un t i l
d r e s s ing b e c ome s thick l ik� cus tard . Pour p i p i ng h o t over
dand e l i o n s . S t ir we l l . S e rves 8.

VEGETABLE BOWL SALAD

2 sma l l t o ma t o e s
!l. Spani sh onion
� c u cumb e r , s c o r ed
! green pepper
! bunch rad i s h e s
i- sma l l head chicory
1 stalk end ive
! smal l head l e t tuce
i sma l l head e s ca r o l e
mayonna i s e

Pee l and chi l l t oma t o e s . Slice o n i on , c u c umbe r , green

pepper a n d t o ma t o e s . S l ic e rad i sh e s ha l fway through .
A rrange on s a lad ig r e e n s with a l t erna t e r ings of o n i on and
pepper . Use es caro l e heart for mayonna i s e cup in centei.
S erve s 6.

215
 COCA COLA PUN C H

Juice o f dozen lemons

3 cups sugar
5 pints water
grated lemon rind

Mix and let stand overni ght. Strain and

add s ix c oke s .

Wi lS o n Carraway

WASSAIL BOWL

8 very s ma l l a pp l e s 1 /4 t e a s po o n g r ound g i ng e r
8 t e a s po o n s b r own s ugar 1/2 c u p g ra n u l a t ed sugar
4 cups a l e 1 1 / 2 c ups dry s h e r r y
1 /4 t e a s p o o n g r o und n u tmeg ( f i no or a m o n t i l l ad o )
1 / 2 t e a s po o n gro und c innamon

Core the a pp l e s car e f u l l y and fill e a ch w i th a t e a sp o o n

of brown s uga r . Place in a bak i ng pa n and cover the b o t t om
w i th very l i t t le wa t e r . Bake in a 350 d eg r e e oven unt i l tender ,
about 35 minu t e s .

In a s a u c epan , heat the ale , n utmeg , c i nnamon . ginger ,

s ugar , a nd s he r r y , S t ir unt i l s ug a r is d i s s o l ved . C o ok over
l ow h e a t 15 minute s , but do not let the m i x t u re bo i l . Po u r
the a le mixture into a punch bowl and d e c o ra t e with the baked
appl e s , S e rv e in pew t e r tankard s or s tone mug s , Serves 8.

216
218
 S TRUDEL

S t r ud e l Do ugh

2 cups f l o u r 1 egg
1 / 2 t s p. bak i n g powd e r 1 /4 c up me l t e d s h o r t e n i ng
1 /4 t sp . s a l t 6 t bs p . w a rm wa t e r

Bea t the e P.g , add the oil and wa t e r a nd then the f l our
m i x ed w i th the salt a nd bak i ng powd e r . Knead l i ght l y
unt i l d o ugh is very soft , a little oily but no l onger
s t i ck y . C o ve r a nd set in a w a rm place for at l ea s t
one h our . Place on f l oured t ab l e c l oth a nd rol l out as
th i n as po s s i b l e . F i n i sh by s t r e t c h i ng and pu l l i ng
gent l y w i t h the f i ng e r t i p s unt i l the sh e e t is as thin
as t i s sue pa p e r . A sma l l e r piece of d o ugh can be r o l l ed
thin more succ e s s fu l l y than a l arger piece .

Spr i nk l e over ent ire shee t of d o ugh s

1/2 who l e grated orange and 1 /2 who l e grated l emo n

1 c up cru shed nuts
3 /4 c up s ug a r ·
1 / 2 t s p . c i nnamon
1 c u p wh i t e ra i s i n s
1 cup coc onut
1 c u p c r u shed va n i l l a wa f e r s
1 t b s p . me l t ed s h o r t e n i ng - d r ippe d over all .

S p r e ad the f ru i t m i x t ur e in a th i n l in e acro s s one en d of

t he sheet ab o u t four i nches from the edge . Fold this edge
over the f ru i t . Raise the t ab l e c loth and ro l l .

Frui t mix t ure :

1 /2 wh o l e gra t ed o r a ng e ann 1 /2 wh o l e gra t e d l em o n

1/4 c up c o c onut
1/4 cup o r a ng e marma l � d e
1/4 c up ra s pb e r r y jel l y or preserves
"
1 /4 c up s t rawb e r r y
1 / 4· c up t anger i n e
"

1 /4 cup apr i c o t
"

1 /4 cup grape jel l y

1/ 4 cun mint jel ly
2 c ups of above mi x t u r e - more or less of any i ng r ed i e n t .

Place the rol l s in we l l g r e a s ed c o ok i e sheet and let

s t a nd abo u t a q ua r t e r of an hour . W i th sharp k n i f e sl ice
the s t rud e l into one i nc h pieces , but do not cut all t he
way t h r o uP,h . Bake ( 40 0 d e gr e e s ) f or abo u t an hou r .

S am W a h n i s h

219
 F LOR I DA C ITR U S SHORTCAKE

Orange s : Use K i ng or Temp l e C r a ng e s , or Tanger i n e s .

S l i ce th i n l y "across the Rra i n " , or take out by
s e c t i ons , s u ga r s l i gh t l y .

Bi s c u i t : 2 cups f lour
6 t ab l e s p o o n s sh o r t e n i nR
3 t e a s p o o n s bak i ng powd e r
1 / 2 t e a spo o n s a l t
3 /4 c ups c r e am o r m i l k
Mix and s ift fl our , bak i ng powd e r and salt to­
g e th e r a nd work in s h o r t e n i ng . Mix into a s oft d o u gh
wi t h mi lk .

D i vid e into two eq u a l pa r t s . Put one piece in

pan and flatten out . Br u s h w i th me l t ed butter a nd
place other f l a t t e ned po r t i o n on top . ( Or , if you
l i ke a crus t i er s h o r t c ak e , bake in s e pa ra t e pans
in ho t o ve n . ) Bak e in hot oven unt i l b r ow n e d on
top . S e pa r a t e ( i f baked t oge ther ) and s pr e a d ge n ­
e r o u s l y w i th butter . Place s l i c ed orang e s b e tw e e n
l ayer s and on top , s pr i nk l e l i ght l y w i th powd e r e d
s ug a r , and s e rve hot w i th f o l l ow i ng s ho r t c ak e sauce :

Sauc e : 1 c up orange j u i c e
1 / 2 c u p S URar
1 / 2 t a b l e s po o n c o r n s t a r c h
1 t ab l e s po o n b u t t e r
Mix s u ga r , c ornstarch and juice . C o ok unt i l
t h i ck . Add bu t t e r . R e s e rve a sma l l por t i o n to
pour over each s e rving , a nd s e rv e i mmed i a t e l y .

no
 FE S T - C A KE

2 b ak e d 8 " o r 9 " lay e r c ake s (white o r y e llow }

l N o . 2 c an fi e ld - fre s h pine apple t i db it s
1 pac kage p r e p ar e d v anilla pudding
1 1 I 2 c u p s m i lk
2 c u p s whipping c r e am
2 table s po o n s g r anulat e d s u g a r
1I2 c up walnut s , fine ly choppe d
pine a p p 1 e s lie e s
3 I 4 c up w alnut s , c o a r s e ly b r oken

B 1.ke y ou r favo r ite white or y e llow c ake .

W hile c ake c o o l s , d r ain p ine apple t i db i t s .

P r e p a r e pudding ac c o r ding t o di r e c t ions on p a c k a g e ,
r e c uding m i lk t o 1 1 I2 c up s . C hi ll. W hi p c r e am ; add
s ug a r . D iv i de w h i p p e d c r e am u s in g half for filling and
half for fr o s t i n g .

F o r fillin g , f o l d puddin g , walnut s a n d pine apple

into whippe d c r e am .

C ut e ac h lay e r o f c ake i n half. S p r e ad filling

b e t w e e n l aye r s and on t op .

T o fr o s t : S p r e ad whippe d c r e am ove r filling on

top, then c ov e r s i de s of c ake . G a rni s h t o p w ith halve d
pine apple s li c e s and de c o r a t e s ide s of c ake with walnut p ie c e s .

221
 B A KE L E SS FR U I T C A KE

1 I 2 1b ( 2 4) g r ah am c r ac ke r s r o lle d fine
1 1 2 1b m a r s hmall o w s c ut fine
l I 2 lb dat e s c ut fine
l I 2 cup c hoppe d nutm e at s
l / 2 c up thin c r e am
l 0 m a r ac h ino c he r r i e s , c hoppe d

M'cx t o g e the r and p r e s s f i rm ly into t ub e pan line d

w ith he avy wax p ap e r whi c h h a s b e en b ut t e r e d o r o i le d .
L e t s t and ove rni ght o r l on g e r in r e fr i g e r at o r . T u r n out
and s e rv e with whip p e d c r e am .

F R U I T C O C K T A IL C A KE

l c u p all - pur p o s e flour l m e dium c an fruit c oc kt a i l

314 c up white s u ga r l e g g ( b e at e n )
l t e a s p o on s o da lI4 p ound butte r o r m a r g a r ine
112 t e a s p o on s alt 314 cup c hoppe d nutm e at s

M ix flou r , sugar, s alt and s od a t o ge the r and put in

mixing b owl.

D r ain a c an of fruit c o c kt ai l and add the f r u it t o the dry

m ixtur e . A dd one well b e at e n e g g and s t i r all t o g e the r .

Cut a s t i c k o f b utt e r o r m a r g a r ine o v e r the b ot t om of a

s quare c ake pan . D o not me lt . Puu r b att e r ov e r butt e r and
s p r inkle with b r own s ug a r .

Next, s pr inkle the nutm e at s ove r the t o p of all, and b ake

in 325 de g r e e oven f o r appr oximate ly 45 m inute s . C ut int o
s qua r e s when c o o l . M ake s 16 s quar e s .

222
 BOOB I S HA

2 c. cake fl our F i l l i ng t
1 c . s ug a r
1
z c. butter 1 c . fru i t cake mix chopped fine
1
2 egg s we l l bea t e n c. f i n e ly chopped nu t s
f
1 tb l s . milk 4 c. orange marma l a d e
.!_
2 t. salt 2 tb l s . g r a t ed l e mon r i nd
1 t. va n i l l a c i nn a m o n
powd e r ed s ug a r

C r eam bu t t er and s u ga r , add eggs a nd m i lk . C omb i n e with

dry i ng r e d i e n t s , add va n i l l a . Mix t h o r o u gh l y . Chi l l over
n i gh t .

Turn on fl oured b o a rd . Divide d o ugh in t h i rd s . Rol l in

ob l on g s t r ip s abo u t J i nches w id e . Pu t f i l l ing d own center
of s t ri p . Spr i nk l e w i th c i n n a mo n . Roll a nd place on o i l ed
c o ok i e s he e t . Ind e n t w i th kn i f e for 1 inch piece s . Bake
450° F. un t i l even l y browned . S l i ght l y cool . Cut in 1 inch
piece s . Dust w i th powd e r e d s ug a r .

Th i s wa s g i ven to me by my m o t he r - - - S a m Wahn i s h

C OR N PU DTI I '\IG

2 cups c orn 2 t ab l e s p o o n s f l our

1 cup sw e e t m i lk 1 t ab l e s p o o n s ug a r
2 tab l e spoons bu t t e r J eggs
2 tea spoons salt red or wh i t e pepper to taste

Cut corn as u s ua l or use l ef t ove r . Add a·l l the s e a s o n i ng s .

Beat eggs t og e t h e r un t i l l i gh t , pu t i n to the mix ture , pour
into a but t e r e d bak i ng d i sh and bake in a mod e r a t e ove n .

If it is cooked too fa s t , the c u s tard or mi l k a nd egg will

c u rd l e . It s h ou l d be f i rm , l i ke a c up c u s tard .

Place d i sh w i th pud d i n g into a pan of b o i l i ng water and it

will c o ok s l ow e r . Serve in the d i sh in wh i ch it is c o oked .
B y w a rm i ng the milk it will c o ok � u i cker .

223
 PEA C H D U M PLINGS

Make up fav o r ite pie c ru s t r e c i pe , s uffi c i e nt for s ix dumplin g s .

2 1 12 cup s fre s h p e a c he s , slic ed

1 tb l s . lemon j u i c e
l I 2 c u p sugar
1 tb l s . butte r
1 1 2 t s p . c innamon

Mix above i n g r e dient s ; divide into s ix p a rt s . Plac e one part

on e ac h of s ix p a s t r y s quar e s . B r ing p a s t r y t o g e the r t o make
dumplin g s . Plac e in g r e a s e d b aking pan and b ake in m o d e r ate oven
until b r own, B a s t e with following s auc e , b ake about twenty minute s
longe r .

2 pe ache s , sliced 2 tb l s . butte r

2 c u p s wat e r l I2 t s p. c innamon
1 I2 c u p s u gar

C o ok until p e a c he s are s oft . M a s h th r ou g h s ie v e . B aste

p e ac h dum pling s w i t h s auc e .

FR U I T M O:) U S S E

1 lar ge c an f r u i t s alad 1 I 4 c up p e c an s
2 s m all pac kage s c r e am c h e e s e 2 b an an a s
1 I2 pint c r e am l I 4 c up o r an g e juice
8 to 1 0 mar s hmallows 1 I 2 cup sugar

M a s h P:-ti lade1phia c r e am c he e s e with one - half p i n t c r e am in

large flat d i s h, A dditi onal c r e am c an be adde d for fine r c on s i s t e n c y .
Mix i n e nough s ugar to a l l o w f o r fr e e zing - - ab out o n e - half c up . Stir
fruit s alad a n d o r an g e j u i c e i n t o c he e s e - and - c r e am mi.xtur e . T o th ; 3

add c hoppe d b anan a s , p e c an s and mar s hmallows . S t i r ing r e dients w e ll

and pour into la r g e i c e t r ay with t o p and fre e z e . Make s e ight s e r vin g s .

224
 C HOC OLA TE IC E - BOX C .A KE

7 ounc e s semisweet c hoc olate ·1 1 / 2 tb ls . wat e r

4 e gg s 1 cup c r e am

Separate e g g s ; melt ch ocolate ove r hot wate r , then mix in

wate r . R emove from heat. .A dd unb e aten e g g yolk s , one at a
time, b e ating afte r � ac h addition. . B e at e g g white s stiff and fold

into choc olate mixture . Fold in the . c r eam aft e r whipping. Line
bottom of oblong pyrex dish with s plit lady finge r s , pour in half
the mixtu r e , then anothe r laye r of lady finge r s and then remaining
choc olate mixtu r e . Chill overnight. Serve s ten.

S T R A W B E R R Y PIE

3 / 4 cup s ugar 1 / 2 pint whipping c r e am

2 tb ls. corn starch 1 b ake d past ry shell
1 quart of s t r awbe r r i e s

Heat one pint s t r awbe r r ie s (ma shed), add sugar and c o rn

starch. Co ok ·for ten m inute s . Pour ove r one pint o f fr e s h whole
b e r r i e s and put this m ixtu re in bake d pastry she ll. Whip c r e am and
se rve ove r top of pie .

225
 GRA PE FRUIT P IE

Bea t 2 eggs and bl end i n grad ua l l y 1 cup o f

grapefr u i t j u i c e a nd 1 cup sugar . C o ok th i s over
med i um hea t , s t i rr i ng c o ns tan t l y , unt i l it thi ck e n s .
Then r emove from hea t and d i s s o lve 1 pa ckage o f
l emon-f l avored ge l a t i n i n th e h o t mi x t ure . Chi l l
unt i l i t beg i n s t o thick en .

In meant ime , whip a cup of evapo ra ted mi lk

whi ch ha s been ch i l l ed in refri gera t o r tray un t i l
c rys t a l s have fo rmed . \vhen tho rough l y wh i pped , fo ld
i t i n t o the chi l l ed pie m i x ture , pour i n t o a browned
c ocon u t p i e s he l l , and chi l l unt i l f irm .

COCONUT CRUST

Spread 2 tab l espoons of s of t bu t t er even l y

over the p i e pa ns . Spr i nk l e 1 1 / 2 c ups o f gra t ed
c o c onut i n t o each and pa t eve n l y i n to the but t er .
Bake c ru s t s in 3 5 0 -d egre e oven unt i l c o c onu t i s
c r i sp and go ld en brown--about 1 0 o r 1 2 m i nu t e s - ­
a nd l e t c o o l before pouri ng the f i l l i ng over i t .

Ju s t i c e G l enn Terr e l l
( A t tr ibuted t o Mrs . C a therine Berry o f Oca la )

226
 PANDOWDY

Pa r e , c ore and s l ice th i n s om e s ou r ,

j u i c y appl e s . Bu t t e r a d e ep bak i ng d i sh or
pan and put in a layer of appl e s ; sw e e t e n w i th
brown s upar a nd f l a vor w i t h l em o n pe e l ; s t rew
over a layer of bread crumbs and bits of bu t t er .
R epea t thi s unt i l d i sh is nearl y fu l l , f i n i sh­
i ng wi th a l ay e r of bread c r u mb s , bits of butter
and a s pr i nk l e o f brown s u ga r . Bake till a pp l e s
are soft .

CHESS PIE

1 c u p s upar 3 t ab l e sp o o n s w a t e r
1 cup b u t t e r 1 t e a s p o o n va n i l l a
3 eg� y o l k s a nd 1 wh i t e

C r eam b u t t e r and s ugar as if for c ak e .

Ad d egg y o l k s and 1 whi t e a n d b e a t u n t i l f oamy ;
add water a nd f l av o r i ng , aga i n b ea t i ng u nt i l we l l
mi xed . Pour th i s into pan l i ned with raw pa s t ry
and bake .

GRATE D Sli E J<: 'T POTATO PUDD I NG

4 cups gra t e d po t a t o e s ( raw ) 1 /2 cup chopped nu t s

1 cup F l or i d a c a n e s yrup 1 c u p r a i s i ns
1 /2 cup s ugar 1 / 2 t ea s po o n c l ov e s
1 cup s\.. e e t milk 1 t e a s p o o n e a c h a l l sp i c e
1/2 cup butter a nd c i nnamon
3 eggs

In a h e a vy iron sk i l l e t me l t th e bu t t e r . Mix all

i ngred i e n t s t og e th e r , b ea t i ng eggs and a d d i ng last . Pour
m i x t ur e into the hot pa n of butter , s t ir unt i l h e a t ed . Put
ski l l et into mod e r a t e oven to bake . When c r u s t ed a r o und edge
and t op , t urn under a nd let the crust f o rm a ga i n . Do thi s
twi c e , a l l ow i ng the last to rema i n on s id e s and top. Time
r eq u i red to bake , 40 minutes . S e rv e w i t h swe e t c re am swe e t e n ed
and f l a v o r ed to ta s t e . The iron sk i l l e t b ak e s we l l and caus e s
the pud d i ng t o b e v e ry d a rk , wh i c h is d e s i r ab l e . The pud d i ng
i s much l i gh t e r a nd not so much l ik e a p l um pud d i ng if baked
in o ther w a r e s . The c r ea m is better s erved pla i n , not whipped .

227
 P IN E A PPLE D E LIGHT

1 c up mar s hmallow s
1 cup c ru sh e d pine apple
1 c up whippe d c r e am
1 c up dat e s
1 c up mac ar oons ( c rumb l e d )

.Cut up dat e s and m a r s hmallow s . F o l d all into

whippe d c r e am . L e t s tand s eve r al hour s .

B L A C KB E R R Y T R I FL E

1 quart b lackb e r r ie s
3 e g g yolks
4 he aping t able s poons sugar
1 he aping table s poon c o rnstarch
Vanilla

W a s h b e r r i e s well. It i s b e s t to s t r ain them

thr ough a lar g e -holed s t r aine r to g e t out m o st of
the s e e ds and to mash the be r r i e s . Make a c u s tard
with the y o lks of thr e e e gg s , s ug a r , c or n s t ar c h, and
v anilla. Mtx c u s tar d and b e r r i e s and pour in a d e e p
baking d i s h whic h h a s b e e n g r e a s e d. Make a m e r ingue
from 3 e g g white s s tiffly b e aten u s in g 3 table s po on s
sugar. A dd m e r in gue and b r own in m o de r at e oven.

228
 .A N GE L PIE

M e r ingue s h e l l :

4 e gg white s
1 I 4 t s p . c r e am of tartar
1 cup s ug a r

B e at e gg white s til foamy. .A dd c r e am o f tartar .

B e at until s tiff. .A dd s u g a r , s lowly . B e at unti l has a
glo s s y look.

D r aw 8 inc h c i r c le on pape r , g r e a s e and flou r and

ar r ange white s on it with r im . B ake 1 hour at 2 7 5 °.

Filling :

4 e g g yolks
1 tb l s . le m on p e e l ( g r at e d)
3 tb l s p . l e m on j u i c e
1 pint whippe d c r e am
1 I 2 c up s ug a r
C r e am e g g y olks we ll. .A dd l e m o n pe e l and l e m on
JUlC e . B e at . .A dd s ugar and b e at again. C o ok in double
b oile r s ti r r in g c on s tantly until ve r y thi c k. When c o ol,
fold in 1I2 pint whippe d c r e am and put in c o ol me r in gue
s he ll. Now add 1I2 pt . whipped c r e am on t o p of lemon
mixture and put in r e f r i g e r at o r for 6 hou r s . ( B e tte r if l e ft
ove rnight ) .

.229
 FOOL PR O O F FUDGE

1 / 4 lb . g r at e d choc olate
1 tb s p. butte r

M e lt in double b o ile r . In anothe r r e c e pt a c l e mi.x

t o g e the r the following :

1 lb . s i fted c onfe c t i one r s s u g a r

2 tb s p . evap o r at e d m ilk
1 w e ll - b e at e n e g g

A dd t o c hoc olat e mi.xtur e ove r b oilin g wate r t o ke e p

s oft. Whe n well ble nde d add 1/2 c up nut s i f de s ir e d and
s p r e ad on w e ll - g r e a s e d pan. C o ol, c ut and s e rve . An
e ight inch s qu a r e pan m ake s 24 gene r ou s s lic e s .

PE C A N R OLLS

9 tb s p. c onfe c t i on e r 1 s sugar 2 1 / 2 c u p s g r ound pe c an s

1 / 2 pound butte r 1 1 / 2 t s p . vanilla
2 c u p s s ifte d flour 1 / 2 t s p . nutme g

Mix well and s hape into s i ze of p e c an (no l ar ge r ) in

palm of hand. B ake on ung r e a s e d c ookie s he e t in s low
oven until done , but n ot b r own. W h e n pe r fe c tly c old, r o ll
o r pack in j a r w ith c onfe c t i one r ' s s u g a r . T he s e pe c an r olls
will ke e p fre s h f o r w e ek s . W ill s e rve fifty.

MANGO IC E C R E A M

1 c an c onden s e d m ilk
4 ve ry r ipe m an g o e s
1 t e a s poon vanilla ext r ac t

C hill and whip m ilk; a d d m an g o e s that have b e en put

through s ieve ; add vanilla; fr e e z e .

230
 MAPLE PARFAI'I'

1 pint c r eam 3/4 c u p ma p l e s yrup

2 egg y o lks 2 egg wh i t e s

Whip c r eam and dra i n . Heat s yrup to bo i l i ng p o i n t and

pour over bea t e n yo lk s . Let get cold . Bea t egg whi t e s s t i ff ,
�dd 2 tab l e s poon s suga r , be at un t i l i t wi l l hold a point , fold
i nt o syrup m i x t ur e . F o ld in the · cream and pack in freezer or
mold 3 or 4 h o ur s . It shou ld be i n ve r t ed at the e nd of 1 hour �
to prevent syrup from s e t t l i ng at bottom. S e rve as i ri� c r eam .

F IG I C E CREAM

1 pint milk 3 / 4 c u p s ug a r
1 pint c ream 3 tab l e sp o o n s sherry
4 egg y o l k s 1 qt. c ru shed figs
4 egg whi t e s

Mix egg yolks and one ha lf of the s ugar , beat l i ght l y .

Scald milk and pour over m i x t ur e . Hea t un t i l quite h o t but
do n ot boi l . Po u r s l ow l y over s t i f f l y b ea t e n egg whi t e s to
which rema i nd er of s ugar ha s · been ad d ed . Cool , and add sherry
and cream . Add c r ushed figs and free z e .

SWEET PO'I'A'I'O BREAD

4 med i um po t a t o e s 1 /4 cup m i l k ,
1 t e a s po o n van i l l a 3 tab l e s p o o n s f l our
3 /4 cup s uga r 1 /4 pound bu t t e r
1 egg 1 t e a s po o n a l l sp i c e

I Mash po t a t o e s very we l l . Add s ugar , butter , va n i l l a ,

a l l s pi c e , f l our , milk and a w e l l -bea t e n egg and mix th o r o ugh l y .
Pa t i n t o pan and bak e . When c o oke d cut into squares and s e rve .

231
Firat Catch .Your Elephant.

Thanks t e the T�pa Tri•une

.232
 1 9 :, 9 D e m o c r a t i c

NATIONAl VI CTO RY DINN ER

Sheraton Parb. Hotel
Saturday, February 28, 1959 Washfngton, D. C.

Orange and Grapefruit Suprem,e

Celery Olives Radishes

Filet Mignon with Mushroom Caps

Green String Beans, Amandine

Potato Rissole

Boston Lettuce with

Cream-y Roquefort Dressing

Sheraton Ice Cream Cake

Crushed Strawberries

Demi-Tasse

233
 I N D E X 0 F F 0 0 D s

ALLIGATOR T A I L Hoe Cake 9, 1 38

Barbec ued 101 Hushppies 1 1, 12
Hor s d ' oeuvres 101 Muff i n s , B l ueberry 1 98
Muff i n s , H o m i n y 1 97
A P P E T I Z E RS Muff i n s , R i ce 1 97
B l i ntzes 137 P op-overs 1 97
B o i l ed Pean uts 80
C h i c ken L iver Paste 141 c
D i p More 30 CAKE
Guacamol e Dip 204 A n n ivers ary 33
' Gator Ta i l s 1 01 B anana Nut 26
Mushroom Teasers 111 Chocolate 30, 225
Stuffed Mus hroom 1 10 Dutch App le 1 34
F est- 221
APPLES
Fru it, ( B a k e l e s s ) 222
Pandowdy 226
F r u i t , New Orlea n s 1 33
P i e, Frozen 29
F r u it, W h i te 23
P i e, F r i ed 22
F r u i t Coc kta i l 222
P i e, Open D i sh 35
P ound 34
B Sa l l y Lunn 1 98
B ANANAS W a ldorf-Astor ia 30
Ca I amond i ne Marmo lade 1 78
B read 1 98
Nut Cake 26 C H E ES E
P udd i ng 27 B un s , Ortega C h i I i 208
Grits 93
B E V E RAGES
G o l den B uc k 209
Coca Co l a Punch 216
Loaf 208
Coffee F rappe 18
W e l sh Rareb it, Oysters 209
S peaker's Favor i te 79
W a s sa i l Bowl 216 CHICKEN
Arroz c o n Po l i o 71
B ISCU I T S
Arroz con Pol i o, N icarag uan 1 64
B eaten 13
Barbecued 65, 69
O utdoor 1 39
C a s sero l e 36
1 37
B l i ntz es "Crac ker Pol i t i c s " 1 89
B R EAD D i scourse on 1 88
B anana 1 98 D i va n 204
Heave n l y Ba l l ot 14 F r i ca s se 66
Short'n i n ' 1 97 F r i ed , B utter m i l k 68
Spoon 15 Gri l i ed 1 63
Sweet Potato 231 Marengo 1 65
Corn B read 10 Oven-Ba ked "Southern
I Corn Pone 1 97 Fried" 67

234
P i lau 205 G
P i l a u, Vo l us ia County 64
GAME
Sherry 70
Ha senpfeffer 202
Spaghett i 1 59
R abb i t P i e 202
Tetrazz i n i 205
T urkey, F r i ed W i l d 62
Ch i c ken L i ver Paste 141
T urkey, R oa st W i l d 63
C l am Chowder, M i norcan 41
Ven i s on, B arbecue R oa s t 23
Coconut Crust 227
Ven i s on, Oven Barbecue 1 06
Coffee Frappe 18
Ven i s on, Roast 1 02
COOKI E S
GRAVY
B oob i sha 223
F ish 1 14
Brown Sugar Meri ngue 25
' Mater 1 09
Date Bar s 32
G r i t s a Ia Summerf i e l d 1 23
G i nger 28 G r i ts, Cheese 93
Honey D i pped B ow s 1 36
H
CRAB MEAT
Au Grat i n 54 H AM
Ca s s erol e 48 Ham, B aked 1 09
De l ight 1 52 Ham, Baked Country Sty le 1 71
Ham, Baked N . C . Mounta i n 1 73
EGGS Ham, Pan B ro i l ed Country 1 72
w ith Bra i n s 1 99
H AMB U R G E R
Kofoed 1 91
Souffl e 1 15
Plain 76
B l ended 75
F rosting, Brown Suga r 26 Western 72
" Ra l l y B urgers " 77
FISH
Baywood Fried 45 S k i I l et Stragonoff 1 67
Mu l l et, Charcoa l 39
Hom i ny, Baked 213
Mu l l et, Charcoa l " F l a .
Hom i ny, B o i l ed 213
Hopp i ng John 213
Cracker Styl e " 52
Mu l let, Drunk 1 82
Mu l let, Stuffed 59
ICE C R E AM
Mu l l et Roe Supreme 1 83
Fig 231
Pompano Papi l l ot 1 60
Mango 230
Red Snapper Marg uerite 1 46
Seafood Cas sero l e 58 K
Seafood S a l a d 1 53
KUMQUATS
Herr i ng S a l a d 214
Who l e Preserved 1 78
F i sh Shortcake 206
F i sh Chowder 43, 44, 55 I
L
57, 60
LOBST E R
Grouper Chowder 1 81
Lobster Amandi ne 207
Gumbo, Creo l e Seafood 38 Lob ster Sa l ad _

Gumbo, J u b i l ee 1 86 Spa n i s h 207

F udge, Fool proof 230

: 235
 M 0

MACARON' OYST E R
Meat Sauc e 78 B i sque 1 51
E sc a l loped 50, 53
MEAT F r i ed "Town Hous e " 1 50
Beef F l anken, Matzoh Pie 40
Bal l s 1 69 en Pigskins 1 87
Bra i n s 1 99 with Swamp Cabbage 9 1 , 1 49
B ra i ns, Creamed 21 1 and Wel sh Rabbit 209
Ch i l i 1 74
Ch i l i , Ortega 208 p
F rankfurt Barbee ue 21 1 Pancakes 16
Ham 1 09, 1 71 , 1 72, 1 73 Parfa it, Ma p l e 231
Hamburger 72,75,76,77 Pecan R o l l s 230
Jamba l aya 1 00 P i neapp l e B i sque 36
J i bbkabob 1 62 P i neapp l e D e l ight 228
Lamb, Curr ied 1 47
Lasagne 161 P U DDINGS

L iver P udd ing Banana 27

203
Meat B a l l s Hawa i ian B l ack berry T ri fie 228
1 70
Chocolate C ha r l otte 24
Mousake 201
Poor Man 's F i l et Corn 223
74
Fruit Mou s se 224
Pork Chops, Span i s h 201
Heaven ly Hash 29
R av i o l i 200
Jel lo-Cream Del i ght 1 45
R ibs, Sunday Afternoon 1 79
Orange Cha r l otte 19
S k i l let Stroganoff 1 67
Pandowdy 226
Souse Meat 203
Sweet Potato, Grated 226
Veal Cas sero l e 1 03 .
Sweet Potato Pone 37
M E N US
PIE
Ambro s i a 82
Ange l 229
C racker B reakfast 1 22
Apple, Frozen 29
Democrat ic Nat i onal
F r ied 22
V i cto ry D i nner 232
Open D i sh 35
Governor's Favorite 15
Apricot, Fr ied 22
H o l e in One 1 24
Cherry, Deepd i s h 20
Munson Is land Spec i a l 1 07
Chess 226
" P i anta shun D i nnah" 1 93
Grapefruit 227
Smorgasbord 1 46
Key L i me 1 35
Z o l fo S prings Feast 84
Mer i ngue 31
Peach, F r i ed 22
Peach, Dumpl i ng s 224
Pecan 1 77
Strawberry 225
P orkchopper 's De l ight 1 94
Pot L i kker 96

_ 236
 R

Rice, Charleston, T ornata 88 Shrimp Sambo l a 1 54

Sauce Shrimp S law, Ma l c o l m ' s 1 84, 1 85
s Shrimp Chowder 47, 55
SALADS
SOU P
Conch 1 25
C a l d o Cal lego 1 90
Dandel i on 215
Goober 1 16
F ru it, Mary' s 1 30
H umphrey' s Beef 1 19
Herri n g 214
Soupe a I 'Oignon 1 40
Ita l i a n 1 26
Lob ster, Span i s h 207 SPAGH ETTI
Seafood 1 53 Plain 1 56
Sour Cream Potato 214 Mara del 1 58
w i th Asparag us 212
Summer 214
w ith Vegeta b l e s 94
Vegeta b l e 215
Spaghett i , Ch icken 1 59
SALAD D R E SSING Spaghett i , S h r i mp Creo l e 1 45
B lue Cheese 128 Speaker's Favor ite 79
Cedar Key 1 44
STEAK
F ru it 1 29
Steak 1 14
Parme s i a n Cheese 141
Steak, Anchovy 1 55
Sour Cream 1 27
Steak, Dres s i ng 1 04
SAUCES Steak, Mar i nated 1 05
Barbecue 1 2 1 , 1 43 Steak a I a E l sa 1 54
B asting ( F ow l ) 1 20 Steak Delaney 1 92
F i s h Marg uery 61 Steak Rol l s, Pars l ey 99
Meat, Macaron i 78 Steak & R i ce Cas sero l e 1 08
Mustard 1 71
ST EWS
SCALLOPS � B eef 1 57
Sca l l ops, Curried 206 Ef��{ Tar's Favorite 117
Shortcake, F la . C itrus 220 Camp Brunsw i c k 1 18
Shri m p 49 F l a . Democrat i c Vi ctory 51
Shr i m p B utter 46 Gopher 1 13
Shri m p, Curr i ed 42, 1 48 Mac ' s Tavern 1 68
Shri mp, Cold C urr ied 46 P ine Bark 82
Shr i m p, East I nd i a C urr ied 1 47 Reapport ionment 1 80
Shri mp, Creole Spaghett i 1 45 Strudel 219
Shr i m p Swamp Cabbage 90
F ried 41 Swamp Cabbage w i th Oysters 91
P ic k led 56 Swamp Cabbage " Nuta l l R i se" 1 49

237
 T

TURKEY
T urkey, Barbecue, Avocado 1 66
T urkey, F r i ed W i l d 62
Turkey, Roa st W i ld 63

V E GETABLES
A sparagus, F rench F r ied 1 99
A s parag us, Sca l l o ped 219
B eans, Barbecued 86
Beans, B arbecued Str ing 1 99
B eans, P ic k l ed 87
B eets i n H oney Sauce 212
Eggplant Cas sero l e 93
L i mas m-m- Good 93
O n ions D e l uxe 1 42
On ions, Batter F r i ed 210
On ions i n Sherry 210
Peas, Bacon, Cornbread 89
P eas, R ice 85
P ot L ikker 96
P otatoes , B aked, O n i on s 1 05
P otatoes en Creme 210
Sauerkraut Cas sero le 92
S p i nach, B aked 1 99
Squash Souff l e 98
Swamp Cabbage 90

w
Waff les 17

238
 I ND EX OF CONT R I BUTO R S

ALD R I C H , A . D • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 101 .

ALLEN , John S . • . • • • • • • • • . . 1 39•

AND E R SON, T . N • • • • • • . 1 44
AND REW S , C ha r l e s 0 . , Jr. ..... . . 1 67
ARR I NGTON , C . Fred • • • • • 48
A SK I N S, T . H . 71
BA I LEY , Thoma s • • • . .. . . . 53
BALL , Brad e n • • • •
• • 1 93
• •

BAVER , He rbe rt • • • • •
• . • • 1 86
• •

BEA LL , Ph i 1 i p D . • . . . . . . .. . . 6 1 , 38
B EA S L EY , Tom • • • • •
12
B EN N E TT , C ha r l e s . ... 49
B E S S E NG E R , Le s 1 ie • • • •
58
BLAC KBURN , Ed . J r . , • • • • • • • • • • • • • • • • • • • 87
B LAN K , Ralph J . , Jr • • .. ........ • • 1 16
BOYD , A 1 a n S • • • • •
14
B OYD , J . A . (Ta r ) • • • • • I 17
BOYD , \.Ji 1 bu r • ... ... 73
BOY E R , Ros s • • •
21
BOYLE S , John L . . . I SO
BRYA NT , F arris . . ........ .. ..... . . ·- · . 74
BUCK E L S , Robe r t M • • • .
90
B U C K L EW , Sam • . • • . • • • • •
. • 1 54
BUTL E R , Paul M . 25
C A LDWE L L , Mi l la rd • . . .... 82
CARLTON , D oy l e E . . 89
CARLTON , Doyl e E . , Jr . • 62
C ARRAWAY , W i l son . . ... . 209 , 33
C A RS O N , Da l e • • • • • •
. . 10 6
CARTE R , Je rry . • • .
92
C HAND L E R , Hendrix . • . .... ....... . . . . 18 7
C HAPMAN , Roy . • . • • • •
37
C HAP P E L , Wi1 1 iam V . , Jr • • • • • 23
C L EMENTS , Ra y . • .
• • 1 70 ' 1 48
C OK E R , Browa rd • . • • • • • .
1 08
• • •

COLL I N S , Le Roy • . . . . . . . . . . . . . ·. 15
C O L UM B I A R E STAU RANT . . . . . 160
C ON NO R , D oy l e . 36
C O N NO R , Jame s . 32
C RAME R , W i 1 1 iam • • • • • • • • • • . • • • • • • • • • • • • • • • • • 10 3
• •

239
DAV I S , L . 0 . , J r . • . • • • . 113
DAV I S , W . Tu rne r . . 91
D ELAN EY , Bob • . . . . 1 92
D I C K I N S ON , F red 0 . , J r . (Bu d d y) 52
D REW , E . Ha r r i s . 6-2
D UNN , Hamp ton . . • • 1 77
EATON , Joe . • • . . . 8o
E D G ERTON , R i cha rd . 30
E DWARD S , L . K , , J r . . 28
E D\·/ARD S , O t h o . . . . 34
E RV I N , R i cha rd W . 1 27
E RV I N , Robe rt . . . . 1 41
FASCELL , Dan t e E . 1 10
F OSTER , Leo • • • • . • . 1 33
F OURNET , John B . • . 96
F R I E DMA N , Howa rd . . 6
1 3
F RYE , Ea r I e 0 • • • 59
F UQUA , Ben • • • . • . 1 65
F UQUA , D on • • • • • • • . 1 28
GAUT I E R , W i l l i am E • . . 64 , 4 7
GAY , C . M . . • . . 19
G I BBON S , Sam . 31
GORE , George W . , J r . 1 45
GOURAS , Geo rge . • • • • • • 1 46
G RAY , R . A . • • • • • • • • • • • • 16
G R E EN , Ray E • • • • • • • 72
GR I FF I N , Ma rv i n . 63
GROTEGUT , Joe • • • 1 04
HAF NE R , Edd i e • .... • • • • • • • • • • . 1 69
HA I R , Harry • • • •. ... • • • • . . 75
HARD E E , J i m • • • 1 90
HAR R I S , T . c . . .... . ................ . . . 1 83
H ER LON G , A . Sydne y , Jr. . . . . . . . . . . . . . 86
HERRELL . \-/ , C . (C I iff) . 1 29
H I C K , John L • • • • • • • 1 74
H O B S ON , F ra n k • • • • • • 1 05
HO L LAND , Spe s sa rd . . 1 30
HORNE , Ma l l o r y . . • • • • • • •
27
HORNE , R . C • • • • • • • . • 14 9
HUMPHREY , Hu be rt H . . 119
I NMAN , Ja c k C . . . . . . .. . . . . .
• • . . . . . . .. . . .. .
84
J I BB , W. F • • • • • • . . . • . • • • • . . • • • . • • . • • • . • • . . • • • 1 6 2, 1 5 3

240
JOE 1 S SPAG H ETT I HOU S E . • • • • • • • • • • • • • • • • • • • • • • • • • 1 59 • •

JOHN S , C ha r l e y • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 114
• •

JO HN SON , D e\>�ey • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 9 •

JOHN SON , Ma l c o l m • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 84 , 1 85
JOYC E , W . P . ( B i 1 1 ) . . . . . . . . . . . . • • • • • • • • • • • • • • • • • • 57 •

KALFA S , Ch r i s . • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • . 1 36
• •

KEFAUV E R , E s t e s • • • • • • • • • • • • • • • • • • • • • • • • • • • _. • • • • • 22 •

K E L LY , Tom • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 78 •

KEN N ED Y , John F • • • . . • • • • • • • • • • . • • • • • • • • • • • • • • • . • 17 •

K I N G , W i 1 bu r • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 94 •

K I R C H HA I N E , W i l l i am F • • • • • • • • • • • • • • • • • • • • • • • • • 1 64
• •

K I RKMAN , H N • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 1 1
• •

KN I G HT , Ma r i on 1 1 Ba r t 1 1 • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 1 •

KOFOED , Ja c k • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 91
• •

LAN E , D ona l d R • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 38 .
• •

LANTAF F , W i 1 1 i am • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 69 •

LARSON I J . Edw i n . . . • • . . • . • . • . . • • • • • • • • • • • • • . . • • . 50 .

L I V I NG STON , Howa r d • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 00
• •

MacW I LL I AM , A l ex • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 68
• •

MAD I GAN , John A . , J r • • • • • • • • • • • • • • • • • • • • • • • • • • 1 47 , 1 35

MA RSHALL , H e r be r t 0 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 55 •

MARS I CANO , Ra l p h A • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 58
• •

MATHEWS , John E • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 29 •

MAT HEWS , John E . , J r • • • • • • • • • • • • • • • • • • • • • • • • • • • 43 , 44

•

MATTH EHS , 8 i 1 1 y . • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1)(1 .

MAYO , N a t h a n • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • . l 2 2 , 1 23
McALP I N , J . W • • • • • • • • • • . • • • . • • • • • • • • • • • • • • • • • • • • 10 •

McCALL , W i 1 1 i s • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 2 1 ,83
McC LURE , Robe rt • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 76 •

McLEOD , D on • • • • • . . . . • • • . • . • . • • • • • • • • • • • • • • . . • . • • • 4o
McMU L LE N , J . L • • • • • • • • • • • 1 71
• • • • • • • • • • • • • • • • • • • • • , 1 72
ME I KL E JOHN , D on • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 94
M E R R I TT , 14 . S . (C h i c k) • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 34
M EYN E R , Robe r t B • • • • • . • • • • • • • • • • • • • • • • • • • • • . • • • . . 54
M I LLER , N . E • • • • • • • . • • • • • • . • • • • • • • • • • . • • • • • • • . . . • 1 51
M I LL I GAN , Jame s M • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 51
M I TC HE L L , R i c ha rd 0 . . • • • . • • • • • • • • • . • • • • . • • • • . . . • • 1 20
M I TTS , E rn e s t . ! · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · 45
MO RR I S , A 1 I en • • • • • • • • • • • • • • • • • • • • • • • • • • •. • • • • • • • • • 1 89
N f C H O L S , Pe r r y . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 43
O ' C ON NE L L , S t ephen C • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 46
OOHAM , B ra i l e y . • . • . • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
77
PARHAM , W . Ha ro l d • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 55

241
PA RR I S H , Ha gan • • • • • . • • • • • • • •1 24
• • • • • • • • • • • • • • • • • • • •

PEAR SON , Ja y • • • • • • • • • • • • • • • •1 66
• • • • • , • • • • • • • • • • • • • •

PEPPE R , C l aude . . • • • • . . . . • • • • 13
• • • . • • • • • • • . . • . . • . . •

POPE , Ve r l e A • . • • • • • • • • . • . • • 41
• • . • • • . • • • • • • . • • • • • .

POW E L L , J i m • • • • • • • • • • • • • • • • •1 82
• • • , • • • • • , • • • • • • , • • •

POYNTE R , Ne 1 son • • • • • • . • • • • • •1 78
• • • • • • • • • • • • • • • • • • . •

PR I EST , Van H • • . . . . . . . . . . . . .1 52
. . . . . . . . . . . . . . . . .. . . .

RAYBURN , Sam • • • • • • • • • • • • • • • • 68
• • • • • • • • • • • . • • • • • • • •

R E C U P E RO , Pa t • • • • • • • • • • • • • • •1 59
• • • • • • • • • • • • • • • • • • • •

R E I TZ , J . \-Ia yne • • • • • • • • • • • • •1 42
• • • • • • • • • • • • • • • • • • • •

R I E D E L , R . ,� • • • • • • • • • • • • • • 1 7 3 , 1 50
• • • • • • • • • • • • • • • • • • •

R I N G , John R . • • • • • • • • • • • • • • • 9 '1
• • • • • • • • • • • • • • • • • • • •

ROB E RT S , 8 , K • • • • • • • • • • • • • • •1 15
• • • • • • • • • • • • • • • • • • • •

ROBE RT S , Emme t t S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
ROG E RS , Pau 1 G . . • • • . . • . . • • • • 67
• • • • • • • • • • • • • • • • • . • •

R O S E N B E RG , C h a r l e s • • • • • • • • • •1 37
• • • • • • • • • • • • • • • • • • • •

SARRA , Lama r • • • • • • • • • • • • • • • •161• • • • • • , • • • • • • • • • • • • •

S HAND S , \4 , A • • • • • • • • • • • • • • • • 65
• • • • • • • • • • • • • • • • • • • •

S I KE S , Bob • • • • • • • • • • • • • • • •1 1 8 , 10 2
• • • • • • • • • • • • • • • • • • •

S I LV E R S L I P P E R • • • • • • • • • • • • • •1 36
• • • • • • • • • • • • • • • • • • • •

S MATH E R S , Geo rge • • • • • • • • • • • • 35

• • • • • • • • • • • • • • • • • • • •

S OTT I L E , Ja mes • • • • • • • • • • • •1 56 , 1 5 7
• • • • • • • • • • • • • • • • • • •

S P OTTS1..JOOD , John • • • • • • • •20 2 , 1 25 , I 0 7

• • • • • • • • • • • • • • • • •

ST,� L L I NG S , J . Ha I • • • • • • • • • • •1 26
• • • • • • • • • • • • • • • • • • • •

STA R R , Da ve • • • • . • • • • • . • • • • • , 29
• • • . • • . • • • • • • • • • • • • •

STEN STROM , Doug 1 a s • • • • • • • • • • 85

• • • • • • • • • • • • • • • • • • • •

STEV E N S ON , Ad a 1 i E . . . . .. . . . . . .. . 20
. . . . . • • • • • • • • • • • •

STROZ I E R , Robe rt • • • • • • • • • • • •1 40
• • • • • • • • • • • • • • • • • • • •

SYM I NGTON , S t ua r t • • • • • • • • • • • 24
• • • • • • • • • • • • • • • • • • • •

TALMAD G E , He rman • • • • • • • • • • • •109• • • • • • • • • • • • • • • • • • • •

TELE SE , A 1 • • • . • • • • • • • . • • • • • • 66
• • • • • • • • • • , • • • • • • • • •

TERRELL , G 1 enn . • • • • . • • • • • • • • 98
• • • • • • • • • • • • • • • • • • . •

THOMA S , E 1 wyn • . . . . • . . • . . • . . • 39
. . • • . • . . . • • . . • . . . . . .

THORNAL , Camp be 1 1 • • • • • • • • • • • 88
• • • • • • • • • • • • . • • • • • • •

TR I B B L E , Lew i s • • • • • • • • • • • • • •1 99
• • • • • • • • • • • • • • • • • • • •

TR I P PETT , F r a n k • • • • . . • . • • • • •1 88
• • • • • • • • • • . • • • . • • • • •

TRUMBU L L , S t eve • • • • • • • • • • • • •1 81
• • • • • • • • • • • • • • • • • • • •

WAHN I S H , Sam • • • • • • • • • • • • • •223 , 21 3

• • • • • • • • • • • • • • • • • • •

WALD RON , Ma r t i n • • • • • • • • • • • • •1 79
• • • • • • • • • • • • • • • • • • • •

WAL KER , . 1 . L o renzo • • • • • • • • 26 , 1 1 2

• • • • • • • • • • • • • • • • • • • •

WA RREN F u 1 1 e r 96 , 97
,
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

WATTS , Geo rge • • • • • • • • • • • • • • • 93

• • • • • • • • • • • • • • • • • • • •

WH ITAKE R , T001 , J r • . . . . . • • . • • 70
. . . . • • • . • • . . • • . • . . • •

W I L L I AM , G . Mennen • • • • • • • • • • 42
• • • • • • • • • • • • • • • • • • • •

242
 COOK BOOK
Peninsular Publishing Company
Box 549 Tallahassee, Fla.

Send me _____ copies of your cook book at $2.75 per copy, post-

paid. Enclosed is my check or money order for $ ________

Name -------

Please Print
Street -------

City ------ State -------

MAKE CHECKS PAYABLE TO COOK BOOK, PENINSULAR PUBLISHING CO.

COOK BOOK
Peninsular Publishing Company
Ill
CIJ Box 549 Tallahassee, Fla.
c
::i
., Send me _______ copies of your cook book at $2.75 per copy, post-
�0
c , paid. Enclosed is my check or money order for $· -----· -----

.,
c Name __
_________________________________________________
0
Please Print
:;;;: Street
..
0
CIJ
1- City ------ ------ State ______________________

MAKE CHECKS PAYABLE TO COOK BOOK, PENINSULAR PUBLISHING CO.

COOK BOOK
Peninsular Publishing Company
Box 549 Tallahassee, Fla.

Send me ______ copies of your cook book at $2.75 per copy, post-

paid. Enclosed is my check or money order for $. _________

Name -------
Please Print
Street ------ ----

City ------ State ------

MAKE CHECKS PAYABLE TO COOK BOOK, PENINSULAR PUBLISHING CO.