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RIVER ROAD RECIPES
PUBLISHED
BY
THE JUNIOR LEAGUE
OF
BATON ROUGE, INC.
BATON ROUGE, LOUISIANA
CONTENTS
For three years we have dreamed cookbook. We collected furiously,
tested prodigiously, edited relentlessly, typed incessantly, proofread con­
tinuously and highly hoped . .. that our book would be enjoyed and used
by you.
Page
BEVERAGES 6
GUMBOS AND SOUPS 12
SALADS 21
HOT BREADS 36
VEGETABLES 47
CHEESE AND EGGS 68
MEAT 75
SEAFOOD 97
POULTRY 120
GAME 137
BARBECUE 149
DESSERTS 159
CAKES AND ICINGS 175
COOK,IES 190
PIES 200
CANDY. 209
PRESERVES AND RELISHES 215
PARTY FOODS 220
HOW MEN COOK 230
INDEX. 251
Trade names of products are given only when necessary.
BEVERAGES
7 BEVERAGES
CAFE NOIR, the early morning cup or after dinner demitasse, and CAFE
AU LAIT at breakfast time are highlights in the day of a South Louisianian!
Many a Creole insists that the morning cup lengthens the life span,
and travelers consider our coffee a wonder and a joy. How important then
is the art of making good ·coffe·e! Of prime importance is fresh coffee;
it must have a delightful fragrance when the package is opened. To retain
this first aroma is our aim. Some Southerners like chicory in their coffee;
this darkens the color and changes the flavor.
Using a French drip pot, allow one tablespoon of coffee per cup of
water. Pour into the grounds just enough boiling water to moisten well,
and immediately put the top on and stop up the spout. Continue pour­
ing slowly, a little boiling water at a time, until a delightful aroma escapes
fTom the closed spout and tempts you to taste the rich, fragrant concoction
that is cate nair. Never boil coffee; set the pot in a pan of hot water to
keep the coffee hot.
A word of caution about the necessity of cleanliness of the coffeepot.
A bitter taste often results from the chemical action of the coffee creating
a substance which clings to the interior of the pot. Hence, it requires
more than ordinary care, or it may acquire a stale smell, as of an old pipe.
CAFE AU LAIT is made by adding milk or cream just brought to the
boiling point. Usually, equal parts of milk and coffe,e are used, though
this is a matter of taste.
EGG NOG I
Make One Week Before Serving:
4 eggs, separated 1 quart cream
%, pint brandy %, cup granulated sugar
6 tablespoons rum Nutmeg
Beat egg yolks. Add brandy and rum gradually (I tablespoon at a
time), while beating constantly. Add I pint of unwhipped cream and
the well-beaten egg whites. Continue beating and add sugar and another
pint of unwhipped cream. Sprinkle with nutmeg to taste. Bottle and store
in outside temperature (the window ledge is a good place). Do not re­
frigerate. Shake in bottle before serving. Serves 10-12.
MRS. P. CHAUVIN WILKINSON
EGG NOG n
1 dozen eggs 1 ~ cups sugar
1 quart cream 1 pint whiskey
Separate eggs. Beat yolks and add sugar until creamy. Add whiskey
slowly. Add whipped cream and stir well. Whip half of the whites (6)
and add to the above mixture by folding them. Chill well. Serves 12-14.
MRS. RALPH PERLMAN
8 BEVERAGES
DANISH COFFEE
1~ squares chocolate *cup instant coffee
1 cup water
* teaspoon salt
~ cup sugar 1 quart milk
~ cup chilled whipping cream
Chill bowl and beater; in medium sauce pan, mix chocolate, water,
sugar, coffee and salt. Set over low heat, stirring until chocolate melts and
comes to a boil; reduce heat and cook for 3 minutes, stirring occasionally.
Remove from heat; stir constantly while adding milk. Return to heat
until scalded, not boiled. Beat whipping cream in well chilled bowl until
cream stands in peaks. Serve coffee piping hot, each serving topped with
whipped cream. Serves 12-15.
MRS. PRENTICE BOLIN
ICED MINT CHOCOLATE
2 I-ounce squares chocolate * teaspoon vanilla
~ cup sugar * teaspoon peppermint fla­
~ cup hot water voring or 4 or 5 sprigs
1 can (13 ounce) evaporated fresh mint
milk 1 cup cracked ice
Cut chocolate into small pieces and place in blender; add sugar and
hot water and blend about a minute, or stir over low heat until dissolved.
Add other ingredients; place hand on cover of blender and blend another
minute. Serve in tall glasses and garnish with whipped cream or ice cream.
This makes 3 servings.
SOUTHERN MINT JULEP
4 sprigs fresh mint 1 ~ jigger bourbon whiskey
1 teaspoon sugar
Crush mint leaves and sugar in a 12-ounce glass. Fill with cracked
ice and add whiskey. Stir until glass frosts. Decorate with sprig of mint.
MRS. HENRY MILLER
MILK PUNCH
% glass sweet milk Crushed ice
1 large tablespoon brandy Nutmeg
or whiskey
Fill large glass i full of sweet milk. Add brandy or whiskey. Fill re­
mainder of glass with crushed ice and pour into shaker, shaking until
foamy. Sprinkle a pinch of grated nutmeg on top.
PINEAPPLE FIZZ
%, cup Bacardi %, cup unsweetened pineapple
1 egg white juice
1 ~ cups crushed ice
Shake until frosted in shaker. Good ladies' drink.
MRS. PRENTICE BOLIN
9 BEVERAGES
EGG FLIP
1 egg ~ tablespoon rum
Sugar Rot milk
1 tablespoon brandy Pinch of grated nutmeg
Separate egg. Add sufficient sugar to the yolk to make it stiff. Beat
egg white until stiff and add to yolk. Stir in the brandy and rum and
fill remainder of glass with hot milk. Add sprinkling of nutmeg on top.
Good for colds.
RUM PI.INCH
2 quarts Bacardi rum 1 pint maraschino cherries
1 quart bourbon and juice
1 quart unsweetened pine- 6 oranges, cut in small pieces
apple juice . 6 lemons, cut in small pieces
Dilute with ice only
This makes 5 quarts. You can use I quart charged water or ginger
ale.
The late MR. LEE HERZBERG
through MRS. RALPH PERLMAN
TRADER VIC'S SCORPION
6 ounces orange juice 1 'ounce gin
4 ounces lemon juice 1 ounce brandy
'6 ounces light rum 2 ounces orgeat syrup
Mix thoroughly and pour over cracked ice. Let stand 2 hours, add
more ice and pour into champagne glasses. Garnish with a fresh flower.
Serves 4.
TIPS FOR PUNCH
For very clear ice cubes, use boiled water in the ice trays.
Fancy ice cubes:
1. Add a little green coloring to the water before freezing, for cool­
looking effect.
2. Freeze cubes with curls of lemon or orange peel, maraschino cher­
ries with stems intact) or sprigs of mint in the ice cubes.
3: Freeze left-over ft'uit juices or drinks in the cube trays to se1-ve in
iced tea or other fruit beverages.
4. Ice floats for holiday punches are made by freezing delicate flowe'rs
in various shaped containers.
In making punches or fruit drinks) one may boil the rinds and use the
juice remaining; it adds a nice flavor.
BEVERAGES
FROZEN FRUIT JUICE PUNCH
3 ea.ns frozen lemonade 2 cans frozen pineapple juice
Z eans frozen orange juice 2 cans frozen grapefruit juice
4 boxes frozen raspberries
Dilute all frozen juices according to instructions on cans and com­
Crush frozen raspberries through food mill. 'Freeze 1 amount of
mil........."" to use in place of ice. Mix remaining i raspberries with above
juices. This makes 8 quarts punch.
MRS. W. R. EIDSON
PUN,CH FOR A LARGE GROUP
4 cups sugar 2 large cans pineapple JUIce
2 cups water 2 packages frozen strawber­
2 cups strong tea ries (with juice) ,
2 cups lemon juice 3 gallons water
2 ~ cups orange juice 2 quarts ginger ale
Boil suga,r and the 2 cups water together to make a syrup (about 10
1ID1lultes). Add tea, lemon juice, orange juice, and pineapple juice. Chill
add the thawed strawberries (with juice), remaining water
ginger ale. Pour over block of ice or ice cubes. Serves 75, generously.
MRS. JOHN HOPPER
HOT SPICED PUNCH
1Y2 pints water 1 stick cinnamon bark
1 pint grape juice 1 teaspoon whole allspice
1 lemon, sliced M,-Y2 cup sugar
1 teaspoon whole cloves
Combine and boil together several minutes. Serve steaming hot.
12-14.
MRS. A. K. GORDON, SR.
RUSSIAN OR SPICED TEA
10 cups water 2 lemons, juice and rind
2 cups sugar 10 whole cloves
2 oranges, juice and rind 10 whole allspice
4 teaspoons tea
Boil together for 10 minutes, 8 cups water, sugar, lemon and orange
rinds, cloves and spice tied in bag of cheesecloth. Pour 2 cups of boiling
water over the tea; let stand 5 minutes. Add this to the first mixture.
through a thin cloth. If too strong, a little more water may be
Serve very hot or very cold. Serves about 15.
MRS. THOMAS P. ROBERTS
11 BEVERAGES
"BOSTON CLIJB" PUNCH
Juice of 9 dozen lemons quarts white wine
4 large fresh pineapples, cut quarts good champagne
in small chunks, or 8 No. 2 pint
cans pineapple chunks 10 boxes frozen strawberries
pounds sugar (7 cups) .or fresh
Combine lemon juice, pineapple chunks, and sugar. Immediately
before serving add remaining ingredients and pour over large chunks of
ice. This makes 11 gallons and is a lovely punch for receptions.
MRS. OVIDE B. LACOUR
SPARKLING CRANBERRY PUNCH
1 large can jellied cranberry cup lemon juice
sauce 1 teaspoon almond extract
2* cups water cups ginger ale
cup sugar Clove-studded lemon slices
Mint
Crush cranberry sauce in can with fork and empty into saucepan.
Beat with rotary beater. Add water and beat until sauce is melted. Add
sugar and cool. Stir in lemon juice, extract and 1 cup of ginger ale. Just
before serving, dilute with remaining t ginger ale, and serve well iced
in frosted glasses. Garnish with mint and clove-studded lemon circles.
Serves 12 punch cups.
I
GUMBOS
AND
SOUPS
13 GUMBOS AND SOUPS
A Word About Gumbos:
Gumbo is an ORIGINAL creation and a cherished possession in South
Louisiana kitchens. It may be made with file or with okra as a thickening
agent. File is the powdered sassafras leaf; it used to be made by the Choc­
taw Indians. Their word for sassafras is Kombo, from which we get our
word-"Gumbo." File is never put in until just a minute before serving,
whereas okra is cooked with the gumbo. File is added AFTER the gumbo is
removed from the heat. Never add file while gumbo is cooking because
boiling after the fite is added tends to make the gumbo stringy and unfit
for use.
Gumbo is a wonderful means of using leftovers: bits of ham or a ham­
bone, turkey, duck or chicken carcass, sausage, seafoods or bacon. (When
using a carcass or a ham bone, boil the bones and use this stock in the
gumbo.) Gumbo is subject to infinite variations; all these ingredients
are intachangeable in the following recipes. The thickness of the gumbo
depends on the amount of water. Gumbo is best served over mounds of
hot rice in a large fiat soup bowl.
BASIC GUMBO FIL:E
3 quarts water 3 tablespoons flour
1 onion, quartered 1 ~ teaspoons salt
3 cloves garlic Pepper
~ bell pepper Oysters ( ~ pint and up)
3 tablespoons oil or bacon Shrimp (% pound and up)
drippings 1 teaspoon file
Let vegetables simmer in water until they fall apart. Mash on plate,
discarding pepper skin. Return pulp to water. Make dark roux of oil and
flour, stirring constantly. Slowly stir in seasoned water, then salt and pep­
per. Cook 5 minutes. Add shrimp and cook 15 minutes; then add oysters
and simmer 5 more minutes. File should be added after gumbo is removed
from heat, just before serving. Allow to stand 5 minutes after stirring in
file. Serves 4.
The roux should be thicker for an oyster gumbo than one without
because of the water exuded by oysters.
See Basic Roux in Meat Section. THE EDITORS
CmCKEN OKRA GUMBO
1 spring fryer (about 2 3 tablespoons shortening or
pounds) bacon drippings (from that
1 ~ pounds fresh okra used to fry chicken)
1 fresh tomato, chopped 2 tablespoons flour
1 large onion, chopped 3 quarts water
2 tablespoons shortening Salt and pepper to taste
Cut up chicken; dredge with flour, salt, and pepper. Fry until brown.
Fry okra with tomato and onion in the shortening. Make a roux in heavy
skillet with grease from fried chicken and flour. Brown roux. Add fried
chicken and the vegetables. Stir for a few minutes. Add water. Salt and
pepper to taste. Cook for about 2 hours. Serves 6.
MRS. CHARLES HUSTMYRE
14 GUMBOS AND SOUPS
OKRA GUMBO
50 pods fresh okra, chop'p'ed 1 large onion, diced
2 tablespoons cooking oil 3 sprigs parsley, chopped
1 3- to 4-pound chicken, cut 3, quarts boiling water
up Salt to taste
Meat of 1 ham bone Red pepper to taste
or 1 pound ham, chopped 1 bay leaf
1 No. 2 can tomatoes
Wash, stem and cut okra into tinch pieces. Fry until brown, being
careful not to scorch. Season with salt and pepper. Do this with as little
grease as possible. Put cooking oil into deep 'pot. When hot, add chicken
and ham. Cover and let simmer about ten minutes. Chop tomatoes fine
and save juice. Add the onion, parsley, and tomatoes to the cooking meat
mixture, stirring frequently. Next add fried okra and juice of the tomatoes.
Immediately add bay leaf and water which has been boiling. Let simmer
for about an hour. Salt and pepper to taste. Serve hot over boiled rice.
Makes about 4 quarts.
MRS. FRANK SAMUEL
SHRIMP GUMBO
2 pounds shrimp 1 can tomatoes
2 tablespoons oil 2 quarts water
2 tablespoons flour 1 bay leaf
3 cups .okra, chopped 1 teaspoon salt
or 1 tablespoon ftle 3 pods garlic (optional)
2 onions, chopped Red pepper (optional)
2 tablespoons oil
Peel shrimp uncooked and devein. Make roux (dark) of flour and
oil. Add shrimp to this for a few minutes stirring constantly. Set aside.
Smother okra and onions in oil. Add tomatoes when okra is nearly cooked.
Then add water, bay leaf, garlic, salt, and pepper. Add shrimp and roux
to this. Cover and cook slowly for 30 minutes.
If okra is not used, add gumbo file after turning off heat.
Serve with rice. Serves 6 to 8.
S ~ O O D GUMBO
The same basic gumbo as for the shrimp may be used. In addition to
the shrimp, add t pint oysters and 1 can fresh or frozen crabmeat, which
has been picked for shell. After adding oysters and crabmeat, cook slowly
for about 15 minutes.
GUMBOS AND SOUPS 15
SOUPS
BORSCH
10 medium-sized beets, 1 tablespoon lemon juice
tops included 1 tablespoon salt
10 cups soup stock ~ teaspoon pepper
or 4 cans clear bouillon 1 cup sour cream
diluted with 2 cans water ~ cup flour
or 12 chicken bouillon cubes
dissolved in 10 cups water
Wash, peel, and slice beets thin, reserving fresh leaves. Place soup
stock and beets in large pot; cover and bring to a boiL Reduce heat and
simmer until beets are done. Add beet tops, chopped medium fine. Mix
lemon juice. salt, pepper, and sour cream together. Blend in Hour care­
fully, making certain all Hour is moistened. A blender does a good job of
this. Add a little of the hot beet mixture, stirring until well blended. Pour
slowly into soup, stirring constantly. When mixture gets to steaming point,
remove from heat. Do not allow mixture to boiL Serve at once. Serves
4 to 6.
MRS. CHESTER WILLIAMS
COLD TOMATO SOUP I
2 cups tomato juice or mixed Salt
vegetable juice Tabasco
1 rib celery Pepper
~ medium green pepper Worcestershire sauce
2 medium carrots ~ lime or lemon, thinly
1 medium tomato sliced
~ cucumber
Chop all vegetables to easy bite size. Add salt, pepper, Tabasco, '''or­
cestershire sauce to taste. Slice lime or lemon very thin. Add. Chill thor­
oughly. Serve in bowls, place one of the lime or lemon slices in each bowL
Serves 2.
MRS. C. B. LUIKART, JR.
COLD TOMATO SOUP II
4 fresh ripe tomatoes, 1 ~ cups water
peeled and diced 1 clove garlic, mashed
1 medium onion, diced 1 cucumber, diced
2 tablespoons olive oil 2 teaspoons salt
1 tablespoon wine vinegar 2 teaspoons sugar
Black pepper to taste
Mash and mix all ingredients except cucumber. An electric blender
does a superb job. Let stand in refrigerator over night. Just before serv­
ing, add diced cucumber. Serves 4 to 6. This is a refreshing soup for hot
summer days.
MRS. HUBERT F. BRENNAN
16 GUMBOS AND SOUPS
CRAYFISH BISQUE
(Pronounced CRAWFISH on River Road)
18 pounds crayfish
Gravy:
1 cup fat Salt and pepper to taste
1 cup flour 1 tablespoon Worcestershire
2 tablespoons tomato paste sauce
3 medium onions 2 quarts water
4 ribs celery 2 quarts hot water
4 large cloves garlic 1 bay leaf
1 medium bell pepper 1 lemon sliced
~ crayfish fat ~ crayfish tails
Crayfish "heads"
Stuffing for heads:
% cup butter or bacon fat 1 teaspoon thyme
2 ribs celery Juice of 1 lemon
8 cloves garlic 1 tablespoon Worcestershire
~ bunch parsley sauce
2 large onions 1 teaspoon monosodium
1 medium bell pepper glutamate
% crayfish tails 1 tablespoon salt
~ bunch green onion tops 1 box bread crumbs
1 teaspoon black pepper ~ crayfish fat
1 teaspoon red pepper
Cook crayfish in almost boiling salted water for 20 minutes. Remove
and drain. Peel tails and clean heads, saving any yellow fat that clings
to them in a separate container. Save "head" shells to stuff. (These shells
are actually the thorax or body.)
Gravy: Make a roux, stirring constantly until golden brown. Add
tomato paste. Grind onions, celery, garlic and bell pepper. Cook in roux
until tender. Add crayfish fat and seasonings. Slowly stir in 2 quarts
water. Add 2 quarts hot water, stir and let boil up. Add bay leaf, lower
heat and cook 30-40 minutes. Drop in lemon slIces, crayfish tails, and
stuffed heads 10 minutes before serving.
Stuffing: Grind celery, garlic, parsley, onions, and bell pepper and
cook in fat until tender. Remove· from heat. Grind crayfish tails and
green onions and add to above. Stir in all seasonings, mixing well. Add
bread crumbs (reserve t cup to roll heads in). Use crayfish fat and
enough warm water to make stuffing the proper consistency for handling.
Stuff heads, roll in bread crumbs, and bake in 400
0
oven for 20 minutes.
Place few stuffed heads in each soup bowl along with gravy mixture.
Serve over rice. Serves 16.
MRS. HANSEN SCOBEE
17 GUMBOS AND SOUPS
ClIICKEN BROTH
3- to 4-pound hen 6 sprigs parsley
3 to 4 quarts water 2 sprigs thyme or * tea­
3 cups celery, chopped spoon powdered thyme
1 large onion, stuck with a 1 tablespoon salt
clove
* teaspoon pepper
2 medium-sized carrots,
diced
Select an old hen or a stewing hen. Cover with water and let come
to a boil. Cover tightly; simmer 3 or more hours. Add the vegetables; let
boil I hour longer. Strain, remove fat and add seasoning to taste. Remove
chicken from broth before it falls to pieces, and use for salads, croquettes,
or creamed chicken. Serves 8 to 10.
Rice or noodles may be cooked in the broth to make chicken-rice or
chicken-noodle soup.
MRS. DAVID T. HARVEY
CREME VICHYSSOISE
* cup sliced onion 1% cups milk
2 tablespoons butter 1 cup breakfast cream
2 cups thirily sliced potatoes Worcestershire sauce, hot
2 cups chicken broth sauce, celery salt to taste
1% teaspoon salt
Slightly brown onions in butter. Add potatoes, broth, and salt. Bring
to boiling point. Cover and simmer for thirty minutes. Press through fine
sieve, or mix in electric blender. Add milk; bring to boiling point. Cool.
Add cream, vVorcestershire sauce, hot sauce, and celery salt. Chill. Serve
very cold and garnish with chopped chives. Additional zest may be ob·
tained by adding about one tablespoon finely minced green onion when
adding cream. Serves 6.
MRS. W. H. WRIGHT, JR.
FRENCH ONION SOUP
4 onions, preferably red 1 quart chicken stock
1 tablespoon olive oil Small rounds of French
2 tablespoons butter bread, toasted
1 teaspoon sugar 4 tablespoons grated Par­
Salt and cayenne pepper mesan cheese
to taste
Cut onions rather small. Fry very slowly in oil and butter until soft
and translucent. Add sugar, salt, and cayenne. Put all in casserole and
add stock. After toasting French bread, float it on top of soup. Sprinkle
cheese over all. Bake in oven for 20 minutes. Serves 4.
MRS. DAVID VAN GELDER
18 GUMBOS AND SOUPS
CREME VIC1fYSSOISE GLAC:&E
5 leeks (white part), sliced 1 quart chicken broth
fine 1 tablespoon salt
1 medium onion, sliced fine 2 cups milk
2 ounces sweet butter 2 cups medium cream
5 medium potatoes, sliced 1 cup heavy cream
fine
Brown the leeks and the onion very lightly in the butter. Add pota­
toes, broth, and salt. Boil from 35 to 40 minutes. Crush and run through
fine strainer or put in blender. Return to heat and add 2 cups milk and
2 cups medium cream. Season to taste and bring to a boil. Cool and then
run through a very fine strainer. When -soup is cold, add the heavy cream.
Chill thoroughly before serving. Chopped chives may be added when
serving. Serves 8.
MRS. LANCASTER COLLENS
OYSTER STEW
~ stick butter 6 cloves
1 tablespoon 110m Salt
1 small bunch green onions, Red pepper
chopped Worcestershire sauce
1 quart milk White pepper
1 rib celery 8 dozen oysters and liquor
Make raux of Hour and butter. Add white part of chopped onion and
cook for short while. Heat milk separately; add to roux. Add green
part of chopped onions, chopped celery, cloves, and seasoning. Cook slow­
ly. When thickened, add oysters and hquor. Do not boil. Serve very hot.
Remove cloves before serving. Serves 3.
The late MRS. J. H. BREs,
through MRS. CHAUVIN WILKINSON
OYSTER STEW
2 or 8 dozen small oysters 1 quart milk
with liquor 1 stick butter or oleo
6 small green onion, chopped Salt and pepper
fine Worcestershire sauce
1 rib celery, chopped fine 8 rolled crackers
Few sprigs· parsley, minced
Strain oyster liquor and save. Pick oysters for shell. Cook chopped
vegetables and oysters in oyster liquor until oysters are plump and edges
begin to curl. Do not overcook. While oysters are cooking, simmer one
quart milk and stick of butter in saucepan. Do not boil. Add oyster
mixture to milk and butter. Simmer a few minutes. Add salt, pepper, and
Worcestershire sauce to taste. Before serving, add rolled crackers. Serves 4.
MRS. WILLIS N. MADDOX
19 GUMBOS AND SOUPS
SPLIT PEA SOUP
1 large bam bone Seasoning (salt, red and
1 pOlUld split peas white pepper)
3 quarts water 6 slices bacon (optional)
1 white onion 2 eggs, hard cooked
% carrot, diced (optional)
Place split peas and ham bone in cold water and let come to a rapid
boil. Continue boiling until peas have dissolved. Turn heat low and add
seasoning. Cook slowly for two and a half hours. Before serving put soup
through strainer. Replace ham bits in soup. discarding bone, fat, etc.
To serve, you may add a tablespoon crumbled bacon and chopped egg to
each plate of soup after soup has been ladled. Serves 6.
The iate MRS. J. H. BRES,
through MRS. CHAUVIN WILKINSON
TURTLE SOUP
3 pOlUlds turtle meat spice (tied in thin cloth)
4 quarts water 2 lemons, sliced thin
3 tablespoons flour 4 tablespoons Worcestershire
2 tablespoons shortening sauce
3 ribs celery, grolUld 4 eggs, hard cooked
3 onions, ground Salt and pepper to taste
6 pods garlic, grolUld 1 tablespoon sherry per
1 large green pepper, grolUld serving (.optional)
3 heaping tablespoons whole Parsley (optional)
Boil turtle meat in water until tender. Remove scum which forms
with spoon. Make roux using shortening and flour. Add ground celery,
onions, garlic. and bell pepper.
Remove turtle meat from stock. Strain stock and add to roux. Bones
may be removed from turtle meat. Add meat to stock. Add lemons,
Worcestershire sauce, pepper, and salt.
Place bag of spices in soup. Silnmer for one hour. Add 1 tablespoon
sherry per serving shortly before serving, if desired. Garnish with sliced
hard cooked eggs and parsley. Serves 10 to 12.
MRS. PETER M. WILBERT
Plaquemine, La.
CREAM OF PEANUT SOUP
1 tablespoon butter 2 cups scalded milk
S tablespoons peanut butter or 2 cups milk and 1 cup
1 teaspoon minced onion chicken stock
2 tablespoons flour Salt and pepper to taste
Cook onions in butter and peanut butter for 5 minutes. Add flour
and stir until smooth. Add scalded milk. Season to taste. Cook in double
boiler 20 minutes. Chopped peanuts can be added.
MRS. JOE MACCURDY
20 GUMBOS AND SOUPS
VEGETABLE SOUP
2 pounds heavy beef brisket 3 carrots, chopped
or soup bone 1 turnip, diced
1 large onion 2 ribs celery, chopped
2 teaspoons salt ~ onion, chopped
2 ribs celery ~ potato, chopped
1 large Irish potato 6 sprigs parsley, minced
3 quarts water Pepper to taste (optional)
1 can tomatoes Spaghetti or macaroni
1 cup chopped cabbage (optional)
In four-quart covered pot broil meat with salt, 2 whole ribs celery,
whole onion, and whole potato very slowly for three hours or longer.
Take soup meat from pot and remove meat from bone, chopping to bite
size and discarding bo;ne and fat. Mash the well cooked onion, potato,
and celery through strainer. Return these ingredients and meat to liquid.
Add tomatoes and other vegetables, cooking until vegetables are well done.
One medium sized can of cooked vegetables may be used in place of fresh
vegetables. A small amount of spaghetti or macaroni may be broken into
soup during the last 20 minutes of cooking. Serves 10.
MRS. DUDLEY POPE
SALADS
22 SALAD DRESSINGS
FIVE BASIC GREEN SALAD DRESSINGS
There are literally hundreds of dressings for salads, but actually they
are variations of the dressings of Escoffier, maestro of chefs. You may fol­
low the recipe for anyone dressing and add your own variation.
1. Oil Dressing-basis for French Dressing-three parts of oil to one
of vinegar (or lemon juice), plus salt and pepper.
2. Cream Dressing-three parts of cream to one of vinegar, more
salt and pepper than above oil dressing.
3. Egg Dressing-sieve hard-cooked egg yolks, mix with oil, vinegar,
salt and pepper, using the whites sliced julienne fashion, chopped
or sieved and sprinkled on the salad as garnish.
4. Bacon Dressing-hot bacon drippings replace the oil in the basic
oil dressing. This is especially good on cabbage, spinach, or let­
tuce.
5. Mustard and Sweet Cream Dressing-one-third pint fresh cream
mixed with one teaspoon dry mustard, the juice of a lemon, salt
and pepper.
SALAD HINTS:
1. Always break lettuce in bite-size pieces; never cut it with a knife.
2. To mix your salad, place lettuces, greens and herbs in the salad
bowl, shake dressing vigorously, pour over, toss the greens well
with wooden fork and spoon. This tossing takes time, each leaf
must be coated but not drenched with dressing.
3. Serve salad only in well chilled wooden bowls or on well chilled
plates.
4. Salad dressing should be added to greens just before serving.
CELERY SEED DRESSING
(For Fruit Salad)
% cup sugar
* grated onion
1 teaspoon dry mustard
*cup vinegar
1 teaspoon salt 1 cup salad on
1 teaspoon paprEka 1 tablespoon celery seed
* teaspoon pepper Red food coloring
To dry ingredients add a little vinegar, then add oil slowly, a little
at a time, beating thoroughly after each addition. Then add remainder
of vinegar and celery seed. Add a small amount of red food coloring to
make the dressing a soft rose color. Will keep in a sealed jar in refrigerator.
Good!
MRS. KENNETH SWARTWOOD
23 SALAD DRESSINGS
CREAMY FRENCH DRESSING
2 cups salad oil 1 teaspoon paprika
2 tablespoons brown sugar ~ teaspoon dry mustard
~ cup vinegar 2 teaspoons grated onion or
3 tablespoons catsup onion juice
1 teaspoon salt ~ egg white (unbeaten)
2 gloves garlic
Mix thoroughly all ingredients. Cut garlic and add last. Will keep
in refrigerator. Ex,eellent. Delicious on tossed green salad.
MRS. GEORGE SMALLING
MONKEY'S SALAD DRESSING
1 ~ cups salad oil 1 large onion (chopped)
~ cup vinegar 1 tablespoon each of confec­
6 tablespoons minced parsley tioner's sugar, and salt
3 tablespoons minced green 1 teaspoon dry mustard
pepper 1 3-ounce package cream
~ teaspoon red pepper cheese
Put first eight ingredients into blender and blend for I minute. Break
up cream cheese; add to above and blend again. This should be made at
least one hour before using. Shake thoroughly. Use on green salad.
MRS. ROBERT BOWLUS
EGG SALAD DRESSING
5 hard cooked eggs ~ cup lemon juice
, ~ cup salad oil 1 teaspoon salt
~ teaspoon pepper
Mash egg yolks in bowl. Add oil and mix well. Add lemon juice,
salt and pepper. Break egg whites in small pieces and add. Stir well; serve
on lettuce wedges.
MRS. FRED C. FREY, JR.
FRUIT DRESSING FOR FRUIT SALAD
Juice of 1 lemon ~ cup sugar
Juice of 1 orange ~ teaspoon salt
% cup pineapple juice 3 eggs
1 teaspoon grated lemon rind
Measure lemon and orange juice into measuring cup. Add pineapple
juice to make I cup of juice. Place in top of double boiler. Add sugar,
salt, eggs, and grated rind and beat to blend. Cook over simmering water,
stirring constantly until thickened. Cool and store covered. Thin with
plain or whipped cream when ready to serve on fruit salads. Makes It cups.
MRS. R. LOUIS MOSCHETTE
24 SALAD DRESSINGS
GREEN GODDESS SALAD DRESSING
1 clove garlic, crushed 3 tablespoons tarragon wine
2 tablespoons chopped a n ~ vinegar
chovies (optional) , ~ cup sour cream
3 tablespoons chopped green 1 cup mayonnaise
onion ~ cup chopped parsley
1 tablespoon lemon juice Salt and coarse black pepper
Mix in order given and chill. Makes 1 pint. Serves 8-12.
MRS. CLAY RICHMOND
OLD FASmONED COOKED SALAD DRESSING
~ teaspoon mustard 1~ tablespoons flour
1 teaspoon salt 1 egg
:xl teaspoon paprika 1 tablespoon butter
1 tablespoon sugar 1 cup milk
;4 cup vinegar
Mix dry ingredients together in top of double boiler. Add well-beaten
eggs to the milk and slowly mix the liquid into dry ingredients. Cook until
mixture thickens. Remove from the fire and add butter; after mixture cools,
add vinegar. Delicious poured over home grown lettuce. Add hard cooked
egg, if desired.
MRS. THOMAS P. ROBERTS
ROQUEFORT CHEESE SALAD DRESSING
:xl cup wine vinegar 1 teaspoon dry mustard
% cup oil 1 teaspoon salad herbs
2 teaspoons salt 1 teaspoon seasoning salt
1 teaspoon black pepper 1 clove garlic, pressed or
% teaspoon red pepper 1 teaspoon garlic powder
1 teaspoon Worcestershlre % teaspoon hot sauce
sauce
~ pound Roquefort or Bleu cheese
Place all ingredients in blender and mix thoroughly. May be stored
in refrigerator indefinitely. Dressing is salty and salad will need little, if
any, salt. Serves 8.
MRS. ERNEST R. EANES, JR.
SENSATION SALAD DRESSING
~ pound finely ground 1 pint salad oil
Romano cheese Juice of 2 lemons
Juice of 3 cloves of garlic
Shake all ingredients in a quart jar. Dressing will keep indefinitely in
refrigerator. Especially good tossed with lettuce, water cress, and parsley
leaves. Salt and pepper greens as desired before adding dressing.
MRS. JEAN FREY FRITCHIE
25 SALAD DRESSINGS
ROQUEFORT CHEESE DRESSING
2 tablespoons (heaping) 3 tablespoons oil, half salad,
mayonnaise half olive
2 tablespoons sweet cream 1 tablespoon white wine
3 tablespoons Roquefort vinegar
cheese Crushed clove of garlic
Freshly ground pepper (to
taste)
Thin mayonnaise with cream; add cheese and blend well. Stir in oil,
vinegar and pepper; mix well. Add g-arlic for flavor, but remove, if pre­
ferred, before pouring dressing over salad.
SWEET CREAM DRESSING
* cup cream
~ teaspoon salt
*
~ teaspoon ginger
teaspoon curry
White pepper (to taste)
Juice of ~ lemon
Mix the cream with dry ingredients; add lemon juice slowly, mixing
well. Good with fruit, fish, chicken, eggs, or lettuce salads.
MRS. MILTON WOMACK.
THOUSAND ISLAND DRESSING
1 cup mayonnaise *teaspoon Worcestershire
* cup chili sauce sauce
2 hard-cooked eggs, chopped 1 tablespoon chopped stuffed
2 tablespoons chopped olives
pimiento Sweet pickles, chopped
1 teaspoon grated onion (optional)
Combine ingredients. Serve on head of lettuce or on tomato salad.
PIQUANT MAYONNAISE
2 egg yolks or 1 whole egg ~ teaspoon Worcestershire
1 pint salad oil
1 teaspoon salt *
sauce
teaspoon hot sauce
* teaspoon red pepper 2 tablespoons vinegar
. ~ teaspoon black pepper 3 tablespoons boiling water
1 teaspoon mustard
Put egg yolks or whole egg into small mixing bowl; add all other
ingredients except oil and water. Beat on medium speed until thoroughly
mixed. Increase speed to medium high; slowly add salad oil, small amount
at a time, until mayonnaise begins to thicken. Oil can then be added
faster. When all oil is used, add boiling water and mix thoroughly. (Boil­
ing water does away with the oily appearance.) Grated onion can be added
if mayonnaise is to be used for sandwiches, potato salad, etc.
26 SALADS
BLACK CHERRY SHERRY SALAD
2 packages cherry gelatin ~ cup dry sherry wine
1% cups boiling water 1~ cups seedless grapes
1%, cups juice from black 1 can Bing cherries
Bing cherries 1 cup pecan meats
Dissolve gelatin in boiling water. Add juice and sherry wine to the
gelatin mixture. Put in cool place and allow to slightly thicken. Lightly
brush 8 or 10 molds, according to size, with salad oil and partly fill with
grapes, cherries and nut meats. Finish filling molds with the liquid and
set in refrigerator to congeaL Serves 8 or 10.
MRS. LEROY WARD III
SAUTERNES SALAD
1 cup water ~ cup Sauterne wine and
1 package' apple gelatin pineapple juice to make 1
1 cup green seedless grapes cup
1 small can crushed pineapple
(reserve juice)
Heat the water and dissolve gelatin. Add remaining ingredients and
pour into individual molds. Unmold on lettuce; top with homemade may­
onnaise. Serves 6 to 8. .
MRS. DAVID W·. THOMAS
COCA-COLA SALAD
(Delicious and perfect for Thanksgiving or Christmas)
1 package raspberry gelatin 1 8-ounce package cream
1 package cherry gelatin cheese (frozen)
1 can seedless white cherries 2 Coca-Colas (partially
1 large can crushed pineapple frozen)
1 cup pecans
Dissolve gelatin in juices (heated) from cherries and pineapple. Then
add cokes, cherries, pineapple and nuts. Grate frozen cream cheese over
top of molds (gives the appearance of snow). Place in refrigerator con­
geal. The "frozen" cokes make congealing faster. Serves 10.
MRS. MALCOLM SEVIER
Tallulah, La.
GREEN GAGE PLUM SALAD
1 package lime gelatin 1 can green gage plums
1 ~ cups hot water . (pitted)
~ cup green gage plum juice 1 3-ounce package cream
% teaspoon salt cheese
~ teaspoon vinegar
Dissolve gelatin in hot water; add plum juice, salt and vinegar; cool.
Place plums in mold; pour half gelatin over plums; add remainder gelatin
mixture to cream cheese and whip until light. Pour over plum mixture
and chill several hours. Unmold on lettuce leaf. Serves 8.
MRS. HUGH A. NEAL
27 SALADS
"EMERALD" SALAD
2 tablespoons gelatin 1 medium size can pineapple,
1 cup cold water crushed, plus juice
1 cup sugar 1 cup nuts, finely chopped
~ cup water 1 cup sweet pickles, sliced
~ cup vinegar (scant) thin
~ cup celery, chopped
Dash ·of onion juice, if desired
Dissolve gelatin in cold water and soak 5 minutes. Cook sugar, water
and vinegar to a thin syrup. While hot, but not boiling, add gelatin and
stir until dissolved. '<\Then it begins to set, add pineapple, nuts, pickles,
celery and onion. Let set for 2 hours. Serve on lettuce with mayonnaise.
Serves 12.
MRS. GEORGE W. GARIG
COTTAGE COMPOTE
(A Holiday Salad)
1 12-ounce box dry cottage 2 envelopes gelatin
cheese ~ cup chopped celery
1 large can evaporated milk ~ cup chopped pecans
1 teaspoon almond flavoring 1 4-ounce bottle maraschino
2 No. 2 cans fruit cocktail cherries, chopped
Place cottage cheese in mixing bowl, gradually adding milk, beating at
medium speed. Add almond flavoring. Drain liquid from cans of fruit
cocktail. Dissolve gelatin in one half of liquid. Bring balance of liquid
to boil and add gelatin to it. Add gelatin to cheese mixture, continue heat­
ing at. high speed until fluffy. Fold in remaining ingredients. Spoon into
8" x 8" X '2:' plan. Chill until firm. Serve in squares on lettuce. Garnish
with green grapes and top with pink salad dressing. Serves 9.
MRS. WILLIAM R. McGEHEE
LIME GELATIN AND COTTAGE CHEESE SALAD
1 package lime gelatin 1 cup mayonnaise
1 package lemon gelatin 1 can condensed milk
2 cups boiling water 1 cup finely chopped nuts
1 No. 2 can crushed pine- 2 heaping tablespoons horse­
al)ple, drained radish
1 carton cottage cheese 8 tablespoons lemon juice
* t e ~ p o o n salt
Dissolve the gelatin in hot water and let stand until cool; add pine­
apple. Blend cheese with mayonnaise until smooth and add to gelatin
mixture. Add all other ingredients and stir until mixture begins to con­
geal. Pour into molds and place in refrigerator overnight. Serves 16.
MRS. WILLIAM ADAMS
Tallulah, La.
28 SALADS
PINEAPPLE CHEESE SALAD
1 package gelatin 1 cup American cheese,
1 cup cold water grated
1 No. 2 can crushed pine­ Salt to taste
apple Juice of 1 lemon
1 heaping cup sugar 1 pint whipping cream,
whipped
Dissolve gelatin in gold water. Cook pineapple with sugar; boil 10 or
15 minutes. Add cheese and a little salt to pineapple; then add gelatin
and lemon juice. Let mixture stand until it cools and begins to jell. Fold
whipped cream into gelatin mixture. Place in mold and slice when cold.
Serves 8.
MRS. M. E. BYRD, SR.
PINEAPPLE CHERRY SALAD
1 small can crushed pine-Yz cup cold water
apple 1 package soft cream cheese
Yz cup sugar Yz pint whipping cream
1 envelope gelatin Yz cup chopped nuts
Small bottle red cherries
Drain juice from pineapple. Add to juice l cup sugar and let boil"
until syrupy. (Just a few minutes.) Dissolve gelatin in t cup cold water and
add to warm syrup, stirring until completely dissolved. Mash cheese and
add to pineapple. "When syrup is cool, add cheese, pineapple, whipped
cream, nuts, and cherries. Place in molds and chill.
MRS. MILLARD E. BYRD, JR.
RASPBERRY SALAD
1 10-ounce package marsh- 2 3-ounce packages cream
mallows cheese
1 package frozen raspberries % cup mayonnaise
1 small can evaporated milk (chilled and whipped)
Melt marshmallows in double boiler with raspberries. Let cool; add
cream cheese blended with mayonnaise. Add whipped milk to raspberry
mixture. Place in tray and freeze. Unmold on lettuce leaves. Serves 12.
MRS. 'WILLIAM ADAMS
Tallulah, La.
FRUIT AND MARSHMALWW SALAD
(Quickie)
1 small can crushed pine- 1 cup chopped peaches
apple . 2 medium sliced bananas
1 cup cherries (white or 1Yz or 2·cups miniature
Bing), pitted marshmallows
1 cup chopped pears Yz cup mayonnaise
* cup chopped nuts (optional)
Combine all fruits and marshmallows; mix lightly with mayonnaise.
Chill several hours in refrigerator and serve in individual lettuce cup
topped by t teaspoon mayonnaise, if preferred. Serves 8.
MRS. MILTON "WOMACK"
29 SALADS
CRANBERRY SALAD I
2 boxes lemon gelatin 1 whole orange
1 pint boiling water 3 cups raw cranberries
1 cup cold water 1 cup sugar
~ teaspoon salt 1 cup finely chopped apples
Dissolve the lemon gelatin in the boiling water; add the cold water
and salt. Cool. Grind together the whole orange (including the rind)
and cranberries. Add sugar and mix welL Then add apples. Combine
with the gelatin and place in refrigerator in molds or in oblong pyrex
plates. Serve on lettuce leaves and top with mayonnaise and a green cherry.
This makes a pretty Christmas salad. Serves 8 to 10.
MRS. DON McADAMS
CRANBERRY SALAD n
1 pOWld cranberries, ground 2 cups warm water
1 whole orange, groWld 1 cup chopped pecans
1 ~ cups sugar 1 cup chopped marshmallows
2 packages. cherry gelatin 1 ~ cups chopped celery
Let ground cranberries, orange and sugar mixture set overnight. Mix
gelatin with warm water. When it starts to jell, add pecans, marshmallows,
celery and cranberry mixture. Refrigerate until well set. Serve on lettuce
leaf with mayonnaise. Serves 8 to 10.
MRS. PERCY ROBERTS, JR.
CRANBERRY SALAD m
2 cups raw cranberries Sugar (1 cup), sweeten to
~ medium orange taste
Small can crushed pineapple 1 cup pecans
1 package raspberry gelatin
Wash and pick cranberries. Put cranberries and orange through food
chopper alternately. Use rind of orange. Add pineapple, sugar and pecans.
Use juices from drained pineapple, orange and cranberries to make 2 cups
liquid for dissolving the gelatin. (Add water to make 2 cups, if necessary.)
Make gelatin and add cranberry mixture. Serves 8.
MRS. JOE M. MACCURDY
MOLDED TUNA SALAD
2 6-ouuce cans tuna 2 tablespoons plain gelatin
2 hard-cooked eggs, chopped ~ cup cold water
~ cup chopped stuffed olives 2 cups mayonnaise
1 tablespoon minced onion Red pepper to taste
or chives
Lightly grease mold or individual molds with salad oil and turn to
drain excess oil. Mince tuna with eggs, olives, and onion. Soften gelatin
in cold water 5 minutes. Dissolve over hot water and add mayonnaise
gradually, stirring constantly. Fold into fish mixture; turn into mold and
chilI until firm. Unmold on lettuce. Serves 8.
MRS. LEO SANCHEZ
30 SALADS
CRABMEAT SALAD
3 tablespoons gelatin ~ cup Tarragon vinegar
% cup cold water 3 tablespoons butter
1 tablespoon sugar 4 cups fresh cooked flaked
3 tablespoons flour crabmeat
1 tablespoon dry mustard 3 cups diced celery
3 egg yolks, beaten ~ cup diced pimento
1 whole egg, beaten %, cup chopped green onions
2 ~ cups whole milk
W orcestershire sauce, salt and pepper, to taste
Dissolve gelatiu in cold water. In double boiler cook until thick the
following: sugar, flour, mustard, egg yolks, whole egg, milk, vinegar and
butter. Add gelatin and remainder of ingredients. Chill and serve on
lettuce leaf with homemade mayonnaise. Serves 14.
MRS. JOHN BARTON
SHRIMP SALAD
1 pound shrimp 1 sweet pickle, finely chopped
1 large clove garlic or 1 teaspoon capers
3 or 4 celery tops 2 tablespoons mayonnaise
2 celery ribs, finely chopped Salt and pepper to taste
1 hard cooked egg, finely
chopped
Boil shrimp in salty water, seasoned with the garlic and celery tops.
Let water boil before adding shrimp. Boil shrimp for approximately 15
minutes. Peel and devein shrimp. Cut e-ach shrimp mto two or three pieces.
Add celery, egg, pickle or capers, and mayonnaise. Mix thoroughly and
add salt and red pepper to taste. Serve on lettuce leaves or stuffed into
avocado halves or scraped out tomatoes. Serves 4 to 6.
MRS. LOUIS SELIG, SR.
EGG AND CmCKEN MOLD
1 envelope plain gelatin 4 hard cooked eggs, chopped
- ~ cup cold water 1 envelope plain gelatin
1 teaspoon salt ~ cup cold chicken stock
1 tablespoon lemon juice (fat taken oft')
Dash hot sauce 1 ~ cup hot chicken stock
%, cup mayonnaise ~ teaspoon salt
1 ~ tablespoons grated onion 1 tablespoon lemon juice
~ cup finely diced green 2 cups cooked chicken, diced
peppers ~ cup diced celery
~ cup chopped pimento
(optional)
Soften 1 envelope of gelatin in cold water. Dissolve over boiling water.
Add 1 teaspoon salt, 1 tablespoon lemon juice, hot sauce, and cool. Add
mayonnaise. Mix with onions, pimento, bell peppers and eggs. Let this
mixture set. Then soften the remaining envelope of gelatin in the cold
chicken' stock. Dissolve gelatin mixture in hot chicken stock, and mix
together remaining ingredients. Pour over the other mixture and refrig­
erate. Serves 9.
MRS. CLINTON COLEMAN
SALADS 31
BEET SALAD
3 cups chopped beets
'*
2
1*
1*
*
envelopes plain gelatin
cup cold water
cup India relish
cups diced celery
tablespoons minced
(2 No.2 cans)
*
*
cup vinegar
cup sugar
2 teaspoons powdered
horseradish green onions
1* teaspoon salt
Drain beets, reserving all liquid. Place beets in vinegar and combine
with dry ingredients; marinate until you boil beet liquor and add to gela­
tin, which has been swelled in cold water. Add other mgredients and place
in greased mold. Serves 8 to 12.
MRS. WILLIAM R. SMITH
COLE SLAW
1 medium head cabbage,
shredded *
*
cup onions, finely minced
cup light cream or milk
4 carrots, scraped and grated Salt and pepper to taste
1 cup mayonnaise
Combine cabbage and carrots in large salad bowl and refrigerate. Mix
together mayonnaise, cream or milk, and onion. Let stand in refrigerator
at least 20 minutes. Pour dressing over vegetables, toss lightly, and season
to taste. Refrigerate immediately. The colder the salad, the better it
tastes. Serves 8.
MRS. FRANK McMAINS
JELLIED GAUCAMOLE SALAD
2 p ~ k a g e s plain gelatin * cup lemon juice
1 cup cold water 1 teaspoon salt (or more
to taste)
'*
2 cups boiling water
cup whole cooked shrimp Few drops Tabasco
4 cups mashed avocado
Soften gelatin in cold water; dissolve in boiling water. Pour a little
clear gelatin in the bottom of a mold, arrange shrimp in it and chill
until firm, (Shrimp may be marinated in a French dressing for a few hours
beforehand, then drained welL) Mash avocado with lemon juice; add sea­
sonings and remaining gelatin and pour mixture on top of firm shrimp
layer. Chill until firm. Unmold on serving dish and garnish with lettuce,
tomato, 'and cucumber wedges. Serve with mayonnaise. Serves 10 to 12.
SUE BAKER
Times-Picayune Food Consultant
32 SALADS
CUCUMBER SALAD
1 package lime gelatin ~ cup minced parsley
1 cup boiling water 1 cup cream cheese. drained
~ cup chopped bell pepper 2 tablespoons onion juice
% cup peeled. grated . ~ teaspoon salt
cucumber ~ teaspoon white pepper
1 tablespoon horseradish
~ cup whipped evaporated milk
Dissolve gelatin in boiling water; let cool. Mix in all ingredients and
lastly fold in whipped milk. Place in mold in refrigerator overnight. Serves
18 in small individual molds.
MRS. \VILLIAM ADAMS
Tallulah, La.
SOUR CREAM CUCUMBERS
~ teaspoon salt 1 cup sour cream
~ teaspoon sugar 2 teaspoons chopped chives
% teaspoon red pepper and or 1 teaspoon grated onion
cayenne 1 teaspoon celery seed
~ cup garlic wine vinegar
2 or 3 fresh cucumbers of medium size
Dissolve salt, sugar, and pepper in wine vinegar. Whip cream until
smooth and stiff. Add chives and celery seeds. Slice cucumbers after scor­
ing edges with fork tines. Combine with dressing and allow to stand in
refrigerator for at least 2 hours before serving.
MRS. R. LOUIS MOSCHETTE
Home Economics Dept., LSD
MOLDED CARROT SALAD
1 package lemon gelatin 1 cup grated onion
2 cups grated carrots 2 cups finely chopped cabbage
1 cup finely chopped bell pepper
Prepare gelatin as directed on package, add all chopped ingredients
and pour in individual molds. Serve on lettuce with mayonnaise. Serves
8 or 10.
MRS. JOlIN FERGUSON
TOMATO ASPIC SUPREME
1 can tomato soup '}4 cup chopped bell pepper
1 12-ounce can V -8 juice '}4 cup chopped celery
1 8-ounce package cream ~ cup chopped green onion
cheese tops
3 tablespoons gelatin 1 avocado. mashed or
~ cup water chopped
1 cup mayonnaise 1 small onion. chopped
Heat soup and juice with cream cheese. Melt and beat lumps out.
Dissolve gelatin in t cup water and add to soup mixture. Add salt and
Tabasco or red pepper to taste. Stir in rest of ingredients and chill. Serves
12. Cooked shrimp or crabmeat may be added for a main dish.
MRS. FRED PARNELL, JR.
33 SALADS
TOMATO SOUP SALAD
(Men like it)
2 cans tomato soup 1 3-ounce package cream
1 soup can boiling water cheese
1~ packages plain gelatin % cup chopped celery
. ~ cup cold water 3 tablespoons chili sauce
1 cup chopped nuts 3 tablespoons mayonnaise
Combine first two ingredients. Dissolve gelatin in cold water and add
to soup mixture. Add all other ingredients; pour into mold and refriger­
ate. Serve on lettuce leaves topped with home-made mayonnaise. Serves 8.
MRS. CHARLE.S PROSSER
SHRIMP TOMATO ASPIC
1 ~ envelopes of gelatin Worcestershire to taste
~ cup cold water Dash of hot sauce
2 cups tomato juice 1 tablespoon minced parsley
1 bay leaf ~ cup finely chopped celery
1 rib celery 2 grated carrots
~ onion 1 ~ cups shrimp (cut in
Salt and pepper to taste pieces
Lemon juice to taste Hard cooked eggs, sliced
Dissolve gelatin in cold water. Bring to boil and simmer slowly for 5
minutes the tomato juice, bay leaf, rib of celery and onion. Remove onion,
bay leaf and celery and add dissolved gelatin. Mix welL Add salt, pepper,
lemon juice, Worcestershire sauce and tabasco. Add minced parsley, chop­
ped celery, carrots and shrimp. Pour a small portion into a large mold
or individual molds and arrange slices of hard cooked eggs in bottom.
Allow to jelL Then pour on rest. Place in refrigerator until firm. Turn
out on lettuce leaves and top with home-made mayonnaise.
MRS. A. B. MOORE
ARTICHOKES IN ASPIC
1:}4 cups tomato juice Few drops Worcestershire
1 envelope plain gelatin sauce
1 tablespoon vinegar 1 hard cooked egg
1 teaspoon minced onion 3 cooked artichoke hearts
~ teaspoon salt (bottoms)
~ cup chopped celery
Salad greens
Mayonnaise
Heat 1~ cups tomato juice. Soften gelatin in remaining cold tomato
juice and dissolve in hot juice. Blend in next four ingredients. Cool to
consistency of unbeaten egg white. Slice egg and 'artichoke crosswise. In
each of 6 individual molds, place a slice of egg and artichoke. Cover with
thin layer of gelatin mixture. Chill. Chop remaining egg and artichokes
and fold into rest of gelatin with celery. Turn into molds over firm layer
and chill until firm. Unmold on salad greens and serve with mayonnaise.
Serves 6.
PARISH LIBRARY PANTRY
34 SALADS
AVOCADO SALAD WITH BLEU CHEESE DRESSING
Blend 1 triangle of bleu cbeese into I cup French dressing. Add I
large avocado, sliced. Keep refrigerated at least 4 hours. Mix lightly with
hunks of green lettuce and t cup homemade mayonnaise. Serves 8.
MRS. JEAN FREY FRITCHIE
AVOCADO SALAD
2 packages gelatin ~ cup sugar
% cup cold water 1 small onion, grated
1 cup boiling water 1 teaspoon salt
% cup lemon juice 3 or 4 avocados, mashed
Dissolve gelatin in cold water, then add boiling water and cool. Add
lemon juice, sugar, onion, salt, and avocados. Place in greased (lightly)
salad ring mold or individual molds and chill until firm. Unmold on let­
tuce. Serves 10 to 12.
MRS. TED DUNHAM, JR.
MARINATF..D GREEN BEANS
2 No. 2 cans of green beans 1 tablespoon salad oil
1 thinly sliced onion 1 tablespoon vinegar
Salt and pepper to taste
Mix. Let marinate several hours in refrigerator. Stir occasionally.
Drain. Add sour cream sauce.
SOUR CREAM SAUCE
1 cup sour cream 2 teaspoons chopped chives
1 teaspoon lemon juice % cup mayonnaise
1% to 1 tablespoon horse­ ~ teaspoon dry mustard
radish Grated onion, to taste
Combine all ingredients. Mix well and pour over green bean salad.
MRS. TED DUNHAM
SAVORY STRING BEAN SALAD
1 pound green beans (or 1 onion, minced
No.2 can) 4 hard cooked eggs, chopped
6 tablespoons salad oil 2 teaspoons vinegar
3 tablespoons vinegar 3 tablespoons mayonnaise
% teaspoon salt and pepper 1 teaspoon prepared mustard
4 strips bacon, sauteed
Cook beans. Cool and drain. Add next four ingredients and mix;
cover and chill. Combine next four ingredients; cover and chill. \t\Then
ready to serve, toss the crumbled bacon lightly with the beans. Heap in
lettuce lined bowl and top with egg mixture. Serves 4 or 5.
MRS. CLAY RICHMOND
SALADS 35
GREEN SALAD FOR SEVENTY PEOPLE
18 heads lettuce torn into 8 bunches parsley, cut fine
bite-size pieces 4 quarts of salad dressing
Make salad dressing as follows; Grate 5 packages (6 ounce) Romano
cheese and divide equally in four quart jars. Fill each jar with salad oil
(this will take about 2 quarts). To each jar add pressed pods of garlic,
It teaspoons of salt and 4 tablespoons vinegar. More salt may be added, if
needed. Make this dressing early in the day it is to be served. Toss with
greens immediately before serving.
MRS. ROBERT BOWLUS
POTATO SALAD
5 medium sized red potatoes % medium sized green
2 hard cooked eggs pepper, chopped
3 ribs celery, chopped 1 dill pickle, cho:pped
5 green onions (white part % cup mayonnaLr;;e
only), chopped 1 teaspoon prepared mustard
1 teaspoon W orcestershire sauce
1 tablespoon salt
Boil potatoes in salted water. Peel potatoes and shell eggs. Dice pota­
toes into small cuoes. Mash eggs fine with fork. Mix mayonnaise, mus­
tard and Worcestershire sauce with eggs. Add salt to taste. Mix all ingredi­
ents. Refrigerate immediately. Serves 6 to 8.
MRS. FRANK MIDDLETON
MARINATED VEGETABLES
2 No.2 cans Blue Lake 5 cloves garlic
green beans 2 cups salad oil
1 No.2 can shoe string beets 1 cup vinegar
2 large white onions, sliced 2 tablespoons sugar
thin and separated into Salt and pepper
rings
Mix vegetables in a flat pan. Mix remaining ingredients and pour
over vegetables. Put in refrigerator for 24 hours or longer before serving.
Serve chilled. Serve as a salad or cold vegetable. Serves 12.
MOLDED VEGETABLE SALAD
1 box gelatin 3 3-ounce cakes cream cheese
~ cup cold water 1 bottle Durkee's dressing
1 large can petit pois peas' 1 No. 2 can carrots, diced
1. large can asparagus, 2 cups chopped celery
chopped
Dissolve gelatin in cold water. Heat liquid from peas and asparagus;
add to gelatin. Blend cream cheese and Durkee's dressing until smooth;
add to gelatin mixture. Add remaining ingredients; pour into mold.
Serves 25.
MRS. WILLIAM ADAr"fS
Tallulah, La.
HOT BREADS
37 HOT BREADS
SOUTHERN BISCUITS
2 cups Hour 1 teaspoon salt
1 tablespoon baking powder % cup shortening
2 teaspoons sugar % cup sweet milk
Sift dry ingredients into mixing bowl. Measure shortening and cut
into flour mixture with pastry blender, two knives or blending fork, until
mixture looks like "meal." Stir in almost all the milk. If dough does not
seem pliable, add the remaining milk. Use enough milk to make a soft,
puffy dough easy to roll out. Knead (fold dough over and press lightly
with heel of hand about six times) on a lightly floured board (as lightly
floured as you would powder your face). Too much handling makes tough
biscuits. Roll or pat out i-inch thick for thin crusty biscuits and i-inch
for thick soft biscuits. Place on ungreased cookie sheet, close together for
biscuits with soft sides, an inch apart for biscuits with crusty sides. Bake
10 to 12 minutes at 450
0
Makes about 20 two-inch biscuits. •
Triple this recipe when making biscuits for your freezer. For freezing,
bake about 8 minutes at 450
0
(do not brown). Cool, freeze on cookie
sheet and then put in bags.
EVELYN VVILSFORD
CHEESE BISCUITS
1 pound American cheese ~ teaspoon salt
* pound butter * teaspoou red pepper
% cup cool water ~ teaspoon baking powder
1~ cups Hour
* teaspoon paprika
Cream cheese and butter. Add water. Add dry ingredients sifted
together. Let stand in refrigerator for two hours. Roll out thin, cut, and
bake in 450
0
oven about 10 to 12 minutes. Makes about 20 small biscuits.
Cut smaller, these are good for cocktail parties and coffees.
MRS. D. C. JOHNSON
Lindsay, La:
BROWN BREAD
1 cup corn meal 1 teaspoon baking powder
1 cup whole wheat Hour % cup dark molasses
1 cup white Hour 2 .cups sour milk (or 1 tea­
1 teaspoon salt spoon vinegar to cup of
1 teaspoon soda sweet milk)
1 . cup raisins
Add corn meal and whole wheat flour to white flour that has been
sifted with salt, soda, and baking powder. Add molasses, sour milk, and
raisins. Beat thoroughly. Half fiU three greased one-pound cans, cover
with wax paper tightly and steam in pot with small amount of water for
three hours. Remove wax paper after steaming and place in 450
0
oven
for 5 minutes.
MRS. ROBERT BOWLUS
38 HOT BREADS
HOMEMADE BREAD
1 small can evaporated mPH 1 tablespoon salt
1 cup water ~ cup warm water
~ stick oleo 2 packages yeast
5 heaping tablespoons sugar 7 cups flour
Scald milk and water together, add oleo, sugar, and salt. Let the milk
mixture become lukewarm. Dissolve yeast in this lukewarm milk mixture,
stirring until smooth.
Sift approximately 6 cups of flour into mixture. Use the seventh cup
of flour on board in which to knead dough. Knead until smooth.
Grease large crock or bowl; butter dough and place in crock. Let rise
for Ii to 2 hours until double its size. Knead dough for second time about
15 minutes, then divide into four parts and place in baking pans (greased).
Let rise again for hours. Bake in preheated 350
0
oven for 45 minutes.
makes 4 small loaves.
MRS. HEIDEL BROWN
COFFEE RING
2 cups milk 2 packages yeast
~ cup sugar 1 cup melted butter
~ cup 'shortening 2 cups sugar
1 teaspoon salt 1~ tablespoons cinnamon
6 cups sifted flour 1 cup chopped pecans
Place milk, sugar, and shortening in saucepan. Scald milk. Remove
from heat, add salt, and cool to lukewarm. Dissolve veast in two table­
spoons warm water and add to mixture. Beat in flour a'nd knead. Let rise
to double bulk and knead again.
Break dough into balls the size of a large marble. Dip into melted
butter; then roll in sugar and cinnamon mixture and then in pecans. Place
loosely in greased cake pan. Bake in 350
0
oven for 45 minutes. Turn pan
upside down on cake plate and cool. (This allows any syrup in bottom of
pan to pour over ring and hold it together.)
Each person breaks off a bite-size ball from ring.
Nice to serve in the living room with after-dinner coffee-no dessert
plates necessmy.
MRS. EDWARD WALL
DATE BREAD
. ~ pound dates 2 teaspoons soda
1 ~ cups boiling water 1 tablespoon melted butter
1 cup sugar 1 teaspoon vanilla
1 egg 1 cup nuts
2% cups flour
Drop dates in boiling water and then allow to cool.
Combine sugar and egg. Add alternately the flour and the water off
the dates. To the last cup of flour add the soda. Then add melted butter,
vanilla, nuts and dates. Bake in 350
0
oven for one hour.
Using half brown and half white sugar will make the loaf more moist
and help preserve it; it improves with age. This will also freeze well.
::OV1R5. Ht:GH MIDDLETON
39 HOT BREADS
WHOLE WHEAT ROLLS OR BREAD
2 yeast cakes 2 tablespoons shortening
~ cup lukewarm water 2 eggs
1 teaspoon sugar 5 cups whole wheat flour
2 cups milk 2 teaspoons salt
~ cup sugar
Soften yeast in water to which has been added 1 teaspoon sugar. Scald
milk and pour over t cup sugar and shortening. Allow to cool and add
beaten eggs. Mix in yeast. Add sifted flour and salt. Allow to rise once
to double its size, then shape into rolls or loaves and bake in 400
0
oven for
approximately 20 minutes.
MRS. HENRY VVOOD
Danville, Va.
ITALIAN BREAD STICKS
2 cups sifted flour 1 teaspoon sugar
1 teaspoon dry yeast dis­ 1 teaspoon salt
solved in 3 tablespoons ~ cup lukewarm milk
warm water Sesame seeds
3 tablespoons melted butter
Place 1 cup flour in mixing bowl. Blend in yeast mixture. Knead
until smooth. Put in floured bowl and cover with a damp cloth. Leave in
a warm place until double in bulk.
Mix rest of ingredients into a smooth paste. Place on a floured board
and add risen dough-knead until smooth and satiny. Put dough into a
large floured bowl, cover and let rise to double in bulk. Turn and knead
until it doesn't stick to unfloured board.
Divide into 24 parts. Shape each by rolling between hands-into a
rope six to seven inches long. Place on buttered baking sheet one inch
apart. Brush with milk and sprinkle with sesame seeds. Bake in 425
0
oven
for 6 to 7 minutes.
MRS. Roy \t\TEIL, JR.
CRANBERRY FRUIT BREAD
2 cups flour 1 egg, well beaten
1 cup sugar 2 tablespoons melted
1~ teaspoon baking powder shortening
~ teaspoon soda . ~ cup chopped nuts
1 teaspoon salt 2 cups raw cranberries, cut in
1 orange-juice and rind halves
Sift dry ingredients. Combine juice and rind and add enough water
for i cup liquid. Add beaten egg and shortening. Pour over dry ingredi­
ents and mix until dampened. Add nuts and cranberries. Bake in loaf
pan in 325
0
oven for 50 to 60 minutes. Cool before slicing.
MRS. \t\TARREN JOHNSTON
HOT BREADS 40
CORN FRITTERS
2 eggs 1 teaspoon sugar
1 cup milk ~ teaspoon paprika
2 cups flour 2 cups drained corn
8 teaspoons baking powder 2 tablespoons shortening
1 teaspoon salt
Beat eggs and stir in milk, flour, and other ingredients. Drop from
spoon in deep fat and fry until brown. Serves 6 to 8.
MRS. U. S. HARGROVE
ICE BOX GINGERBREAD
1 cup shortening 8 cups flour
1 cup sugar 2 teaspoons ginger
8 whole eggs 2 teaspoons cinnamon
1 cup dark syrup 1 teaspoon nutmeg
1 cup sour milk ¥2 teaspoon salt
1% teaspoons soda
Cream sugar and shortening. Add eggs one at a time and beat thor­
oughly. Add syrup, milk, soda, and flour to which spices have been added.
Let set in refrigerator for several hours before cooking. Pour in muffin tins
and bake in 350
0
oven for about 12 minuJes.
This mixture will keep for about a week in the refrigerator.
MRS. \tV. E. EDRINGTON
CRACKLING CORNBREAD
1¥2 cups corn meal 2 cups buttermilk
~ cup flour 1 egg
1 teaspoon soda 1 cup finely cut cracklings or
1 teaspoon salt crumbled crisp bacon
Sift together dry ingredients. Add. buttermilk and egg, stirring until
well mixed. Season cracklings with additional salt to taste and fold in last.
Pour batter into very hot, well greased iron skillet or muffin pan (12
muffins). Bake in 450
0
oven for about 25 minutes.
MRS. ANTHONY P. ACOSTA
Roseneath
Jackson, La.
41 HOT BREADS
CORNBREAD
% cup oil or bacon drippings 2 cups flour
2 eggs 2 tablespoons baking powder
2 ~ cups milk 3 teaspoons soda
2 cups corn meal 1 teaspoon salt
Put oil in bowl; add eggs and beat until foamy. Add milk. Sift in
dry ingredients. Put in greased pan and bake at 475
0
for 20 minutes.
MRS. E. L. McGEHEE
Zachary, La.
DANISH PASTRY
1~ cups butter*
* cup sugar
~ cup flour 1 teaspoon salt
2 packages yeast 1 egg
* cup water
4 cups flour
1 cup milk
'* One-half margarine can be used.
Cream butter and t cup Hour. Roll or pat between wax paper to
12" x 6" rectangle; Chill.
Dissolve yeast in t cup water. Scald milk, sugar, and salt together.
Cool to lukewarm. Add yeast and egg and beat. Stir in 4 cups flour. Knead
one minute. Roll to 14-inch square. Place butter mixture on half the
dough. Fold other half over and seal. Roll to 12" x 20" rectangle. Fold
left end one-third over and then fold right' end over (fold like you do a
letter) . Roll again to 12" x 20" rectangle. Repeat twice. Chill in 30 minutes.
Divide into thirds. Roll each to 9 x 12 inches. Cut into 3-inch squares.
Blend together the following:
~ cup butter ~ cup sugar
~ cup nuts
Place 1 teaspoon of this mixture on each square. Fold over and
pinch edges. Let rise 1 hour. Bake in 425
0
oven until golden brown (about
15 minutes. Glaze with confectioners' sugar glaze (powdered sugar and
water). Makes a large quantity.
MRS. JOSEPH F. YODER
FLUFFY DUMPLINGS
1 ~ cups flour 1 tablespoon melted shorten­
% teaspoon salt ing or oil
4 teaspoons baking powder % cup milk
1 egg
Sift Hour, sa It, and baking powder into mixture of beaten eggs, shorten­
ing. and milk.
When ready to serve, drop by teaspoonfuls into boiling gravy (about
4 cupfuls) , cover, and cook gently for 8 to 10 minutes or until done.
MRS. PRENTICE BOLIN
42 HOT BREADS
HOT CAKES A LA BELLE
3 cups milk 2 teaspoons salt
M cup cooking on 3 cups flour
4 eggs separated 4 teaspoons baking powder
2 tablespoons sugar
Combine milk, oil, egg yolks, sugar, and salt. Lightly stir in flour and
baking powder. Whip egg whites separately and slightly chop into the
above ingredients. Do not fold in thoroughly-leave lumps of white. Use
griddle that has been slightly greased once. This makes 48 medium cakes
but can be cut in half successfully.
MRS. GEORGE M. SIMON, SR.
HOECAKES
Hoecakes as made at the "Big House"
2 cups flour 2 tablespoons butter
1 cup milk or 1 tablespoon lard
1 teaspoon yeast
Mix ingredients well and knead. Roll out with rolling pin, cut criss­
cross, like diamonds, with a knife and bake in oven.
Hoecakes as made in the "Cabin"
1 teaspoon lard Boiling water sufficient to
2 cups flour make a batter
1 teaspoon salt
"These cakes may be baked on a griddle, just as you would a griddle
cake, and served with butter. But the old Southern cooks always baked
them on a hoe on hot coals in fTOnt of a wood fire, out in the open air,
just befoTe their cabin doors, 01' in their cabin before the TOaring fiTe.
Hence the name hoecake. The term hoecake, so extensively used by the
field hands, was taken up by masters and mistresses and applied to the bis­
cuit bread as described above." Picayune Creole Cook Book (1901)
MRS. ANTHONY P. ACOSTA
Roseneath
] ackson, La.
"PANAMA LIMITED" FRENCH TOAST
2 eggs 2 slices bread, cut 1 ~ inches
~ cup milk thick, crnsts trimmed, then
3 cups shortening cut diagonally to form tri­
Confectioners sugar angular shaped pieces
Beat eggs well, then mix in the milk and beat again. Dip bread slices
in egg and milk mixture. (It is not necessary to soak the bread, although
this can be done according to preference.) Fry in hot shortening (about
3 cups of shortening in medium sized fry pan.) Brown on both sides.
Drain the cooked toast. Sprinkle liberally with confectioners' sugar. Serve
hot.
Simple but superb!
ILLINOIS CENTRAL RAILROAD
43 HOT BREADS
FRENCH MABKET DOUGHNUTS
1 cup milk 2 tablespoons lukewarm
~ cup sugar water
* teaspoon salt 2 tablespoons salad oil
% teaspoon nutmeg 1 egg
1 package active dry or cake 3% cups sifted all-purpose
yeast flour
Sifted confectioners' sugar
Scald milk, add granulated sugar, salt, and nutmeg. Cool to lukewarm.
Sprinkle or crumble yeast into warm water (use lukewarm water for cake
yeast) , stirring until yeast is dissolved.
To lukewarm milk mixture add oil, egg, dissolved yeast, blending
with spoon. Add flour gradually, beating well. Cover with waxed paper,
then clean towt;l, and let rise in warm place (about 85°F) until double in
size.
Turn dough (it will be soft) on to well-floured surface; knead gently.
Roll into 18" x 12" rectangle; cut into thirty-six 3" x 2" rectangles. Cover
with clean towel and let rise i hour.
Fry a few doughnuts at a time in deep fat (37.5°F) until golden brown.
Drain on crumpled paper towels. Drop dougbnuts in brown paperbag,
sprinkle with confectioners' sugar, and shake well until thoroughly coated.
Serve piping hot.
MRS. W. E. ROBINSON, JR.
GOLDEN PUFFS
2 cups sifted flour 1 teaspoon nutmeg or mace
~ cup sugar ~ cup cooking oil
1 tablespoon baking powder
* cup milk
1 teaspoon salt 1 egg
Mix all dry ingredients together. Then add cooking oil, milk, and
egg. Mix thoroughly. Drop by small teaspoonful (too large does not cook
thoroughly) into deep hot oil (375°F). Fry about 3 minutes or until
golden brown. Drain on absorbent paper. Roll warm puffs in cinnamon­
sugar or confectioners' sugar. Makes about three dozen. The batter may
be kept in refrigerator several days.
These are delicious for a morning coffee.
MRS. W. E. ROBINSON, JR.
LOST BREAD ("PAIN PERDU")
2 eggs ~ teaspoon cinnamon
% cup sugar 4 to 6 slices bread (stale)
Beat eggs, sugar, and cinnamon together. Dip bread in mixture and
fry on buttered griddle.
MRS. EDWARD WALL
44 HOT BREADS
HUSH PUPPIES
1 cup cornmeal 1 egg
1 teaspoon baking powder % cup milk
1 teaspoon salt Dash of red pepper
1 teaspoon sugar Chopped green onion tops
1 cup flour 1 tablespoon grated onion
Sift dry ingredients into bowl. Beat egg, add milk, and add this to
cornmeal mixture. Add onion and red pepper. Drop by spoonful in hot
deep fat (375°F) and fry until brown. Should you like a lot of crust,
these may be patted flat. This makes approximately two dozen.
While there is a great deal of speculation as to the origin of hush pup­
pies) there should be no speculation on the tastiness of these.
MRS. ROBERT BOWLUS
HERB AND BACON ROLLS
1 package yeast, dry or ~ cup shortening
compressed ~ teaspoon each: thyme,
~ cup lukewarm water mace, rosemary or oregano
1 cup milk 2 eggs
~ cup sugar 3 ~ cup flour
~ teaspoon salt % cup crumbled, cooked
~ teaspoon garlic and bacon or minced ham
celery salts
Soften yeast in lukewarm water. Scald milk, add sugar, salt, and
shortening. Cool to lukewarm. Add flour mixed with herbs and beat well.
Add eggs and softened yeast. Beat until smooth. Add bacon or ham. Cover
and let rise until bubbly, about 1 hour.
Prepare small muffin pans by putting t teaspoon of melted butter and
poppy or caraway seeds in bottom. When dough is light, stir down, fill
muffin pans half full, and let rise until double in size. Bake in 425
0
oven
until golden brown.
MRS. R. LOUIS MOSCHETTE
Home Economics Department. LSD
BUTTER HORN ROLLS
2 packages yeast 1 teaspoon salt
1 cup warm water 6 cups flour
% cup sugar 1 cup melted butter
3 eggs, well beaten
Dissolve yeast in warm water. Add sugar, salt and It cups flour, stir­
ring well. Let rise 25 minutes. Add melted butter, eggs and remaining
flour. Roll out and cut into small wedge shaped pieces. Roll up wedges
by rolling large end first, roll in melted butter, and place in pan with
rolled end on underneath side. Let rise again for 30 minutes. Bake in 450
0
oven for 15-20 minutes. Will make about 48 medium sized rolls, There is
nothing bette?'!
MRS. HUGH A. NEAL
45 HOT BREADS
ONION SHORTCAKE
2 cups flour 2 tablespoons butter
4 teaspoons baking powder 2 ~ cups sliced onions
~ teaspoon salt 1 egg
4 tablespoons shortening ~ cup top milk
~ to -% cup milk 1 teaspoon salt
Sift together flour, baking powder, and t teaspoon salt. Cut in shorten­
ing. Add milk and knead dough slightly. Flatten in a greased casserole.
Melt butter in a skillet; add onions and brown. Cool and spread over
dough.
Beat egg, milk, and salt and pour over onions. Bake in a 400
0
oven
for 15-20 minutes. Good with roast beef, and also nice when you have no
gravy.
MRS. D. C. JOHNSTON
Lindsay, La.
SPOONBREAD
1 cup milk 1 teaspoon salt
1 cup water 2 eggs
1 cup cornmeal 2 tablespoons baking powder
1 tablespoon butter
Place milk and water in saucepan. Add cornmeal and salt. Cook 5
minutes. Add beaten egg yolks, baking powder, butter, and stiffly beaten
egg whites. Pour in greased casserole and bake in 425
0
oven for 40 min­
utes. Serves 6.
MRS. EDWARD PERCY
Ellerslie Plantation
St. Francisville, La.
ROSETTES OR TIMBALE CASES
1 teaspoon sugar 1% cups sifted flour
!4 teaspoon salt 2 eggs, beaten
1 cup milk
Mix and sift dry ingredients. Add beaten egg to milk. Combine mix­
tures and beat until smooth-the consistency of thick cream.
Timbales: a regular timbale iron must be used. Heat shortening to
365°. Use enough shortening to cover the top of your timbale form. Heat
iron in shortening about 30 seconds. Remove, drain, and dip in batter to
top of form. Fry until golden brown. Drain, slip timbale off form and
proceed again.
Timbales may be used like pastry shells for tuna fish, creamed chicken,
green peas, etc. Makes about 18.
Rosettes: A rosette iron must be used. Follow above procedure for
frying. Delicious when sprinkled with confectioners' sugar. They may be
reheated in a warm oven. Makes 42 to 48.
MRS. 'V. E. BINGHAM
46 HOT BREADS
CHEESE WAFFLES
2 cups sifted flour 2 cups milk
2 tablespoons sugar 7 tablespoons melted
1 teaspoon salt shortening
1 tablespoon baking powder % cup grated American
3 eggs, separated cheese
Sift flour, sugar, salt, and baking powder. Beat egg yolks until light in
a separate bowl. Add milk, shortening, and cheese. Add dry ingredients.
Beat egg whites until stiff but not dry; fold into batter. Bake in waffle
iron. Serve with tart jelly or chicken livers. Makes 6 waffles.
MRS. THOMAS PUGH, II
VEGETABLES
48 VEGETABLES
TIPS FOR VEGETABLES
Add sugar to fresh green vegetables before cooking. This improves
the flavor.
Soak dry beans overnight to shorten cooking time.
Chicken bouillon cubes mixed with hot water may be used in place
of chicken stock for vegetable casseroles.
Finely rolled cheese crackers may be used in place of bread crumbs
to cover vegetables. This changes the flavor.
To add appetizing color to vegetable casseroles sprinkle liberally
with paprika.
Add hot water to vegetables when cooking to keep the vegetables
from being tough.
STUFFED ARTICHOKES
1 articboke 4 cloves garlic, finely
. ~ cop bread crumbs chopped
~ cop grated Romano ~ cop oil
cheese Salt and pepper to taste
Parsley to taste
Mix together bread crumbs, Romano cheese, garlic, parsley and salt
and pepper, by rubbing in hands. Cut top and bottom from artichoke
and turn upside down and mash slightly to open leaves. Fill each leaf
from outside in by using the top of each leaf. Then pour oil over stuffed
piece. Steam in covered pot in a little water 45 minutes or longer. Done
when leaf pulls off easily.
MRS. H. B. HARRINGTON
ASPARAGUS AMANDINE
2 303 cans green asparagus ~ teaspoon salt
spears, drained ~ teaspoon pepper
1 can cream of mushroom 1 cup American grated
soup cheese
~ cup water drained from 1 cup bread crumbs
asparagus 4 tablespoons butter
~ cup blanched almonds
Lay asparagus in oblong casserole, pour over the mushroom soup,
mixed with water, salt and pepper. Sprinkle with grated cheese. Melt
butter, add bread crumbs and sprinkle over grated cheese. Dot with whole
almonds. Bake 45 minutes in 300
0
oven. Serves 8.
MRS. WII>LIAM R. MCGEHEE
49 VEGETABLES
ASPARAGUS AND CREAM SAUCE CASSEROLE
2 tablespoons oleo ~ teaspoon Worcestershire
2 tablespoons flour sauce
1 cup milk Salt and pepper to taste
~ cup grated cheese 3 eggs, hard cooked and
, ~ cup chopped celery chopped
1 teaspoon onion juice ~ can pimento, chopped
1 No. 2 can green asparagus
Buttered bread crumbs
Make white sauce by melting oleo, adding flour, and slowly adding
milk, stirring constantly. Cook and stir slowly until it thickens. Add
cheese, celery, onion juice, 'Vorcestershire sauce, salt, pepper, eggs, and
pimento to white sauce. Drain asparagus and add to mixture. Pour in
casserole and top with buttered bread crumbs. Bake in 350
0
oven for 15­
20 minutes, until hot and bread crumbs are browned. Serves 6-8.
MRS. MILLARD E. BYRD, JR.
GREEN BEANS WITH ALMONDS
2 cans Blue Lake variety 1 cup bean juice
green beans 3 tablespoons grated onion
3 teaspoonlS dill seed 1 teaspoon mei yen seasoning
2 slices bacon 1 teaspoon cracked java
6 tablespoons butter or pepper
margarine 3 dashes Tabasco
6 tablespoons flour Salt to taste
~ cup milk 1 cup slivered almonds
Cook beans with dill seeds and bacon over low heat for 30 minutes.
Let sit overnight. In a saucepan melt butter, add flour, milk and bean
juice. Add other seasoning. In a buttered casserole place a layer of beans,
then a layer of sauce until all is used. Sprinkle slivered almonds over top
and bake for 30 minutes at 350
0
Serves 10. •
MRS. S. G. HENRY, JR.
GREEN BEANS A LA PEGGY
1 303 can Blue Lake variety 1 small onion
green beans ~ stick butter
1 tablespoon bacon drippings ~ cup broken pecan pieces
1 clove garlic ~ cup bread crumbs
Saute chopped onions and' garlic in bacon drippings. Add drained
green beans and ! can of water. Cook in saucepan over low heat for one
hour. Make the topping from melted butter, bread crumbs and pecans,
stirring constantly over low heat. Put in serving dish and sprinkle top­
ping over heated beans, but the topping does not need to be hot when
served. Serves 4. This topping is also good with other vegetables.
MRS. C. LENTON SARTAIN
r
1
50 VEGETABLES
STRING BEAN CASSEROLE
1 8-ounce can mushrooms 2 teaspoons soy sauce
1 medium onion, chopped 1 teaspoon salt
1 stick butter 1 teaspoon monosodium
~ cup flour .
glutamate
2 cups wann milk 5 packages frozen green
1 cup light cream beans
% pound sharp cheddar 1 5-ounce can water chest­
cheese nuts, sliced and drained
~ teaspoon Tabasco % cup almonds, sliced
Saute mushrooms and onions in butter. Add flour, milk, cream, cheese,
Tabasco, soy sauce, salt, monosodium glutamate. Simmer until cheese
melts. Cook green beans. Mix with sauce. Add water chestnuts. Pour
into 2 casseroles and top with almonds. Bake at 375
0
for 20 minutes.
Serves 12-15.
MRS. SANDERS CAZEDESSUS
STRING BEANS AND MOCK HOLLANDAISE SAUCE
1 medium size onion, chopped ~ pod garlic, if desired
1 tablespoon paprika Several bits of ham, if avail­
1 tablespoon bacon drippings able
Salt and pepper to taste 1 303 can. whole stringless
green beans
Saute onion, garlic and paprika in drippings. Add ham and string
beans and about t of the juice from the can of beans. Simmer on very
low heat approximately 15 minutes. If the beans seem too dry, add a
little of the remaining juice from the can. When ready to serve, pour
about J cup Mock Hollandaise sauce (see Index) in center. Serves 4.
MRS. P. CHAUVIN VVILKINSON
GREEN BEANS HOff,SERADISH
2 303 cans whole green 1 teaspoon VVorcestershire
beans sauce
1 large onion, sliced Salt to taste
Several bits of ham, bacon or Pepper to taste
salt meat Garlic salt to taste
1 cup mayonnaise Celery salt to taste
2 hard cooked eggs, chopped Onion salt to taste
1 heaping tablespoon horse- 1 ~ teaspoons parsley flakes
radish 1 lemon, juiced
Cook beans with meat and sliced onion for 1 hour or more. Blend
mayonnaise with remaining ingredients and set aside at room temperature.
When beans are ready to serve, drain and spoon mayonnaise mixture over
beans. Serves 8. These are excellent, left over, cold. The green beans are
so different.
Mis. WILLIAM R. SMITH
51 VEGETABLES
STRING BEANS WITH TOMATOES
1 green pepper, finely 1 teaspoon Worcestershire
chopped sauce
1 medium onion, finely ~ cup mayollnaise
chopped +2 teaspoon salt
4 strips of bacon, cut in Dash of pepper
pieces Dash of cayenne
2 cups drained tomatoes 1 small can sliced mush­
2 cups drained string beans rooms
+2 cup buttered bread crumbs
Cook peppers, onion and bacon together for 5 to 8 minutes. Drain
excess fat from bacon. Add drained tomatoes, chop and mix well and
simmer 5 minutes. Add beans, mayonnaise and seasonings. Blend thor­
oughly but do not cook. Add mushrooms. Place in greased casserole.
Cover with bread crumbs, dot with butter, bake uncovered in 350" oven
for 20 minutes. Serves 6.
MRS. NEWELL C. DUNN
SWEET SOUR BEANS
1 No. 2 can green beans, +2 cup vinegar
drained +2 cup sugar
3 slices bacon
Fry bacon crisp. Crumble and set aside. Into the skillet with bacon
drippings, put the vinegar and sugar. Add drained beans. Simmer 25
minutes, turning occasionally. When ready to serve, top with bacon. These
reheat well. Serves 4.
MRS. JOSEPH F. YODER
SOUTHERN BAKED BEANS
3 No. 2+2 cans pork aud 4 tablespoons mustard seeds
beans 2 tablespoons brown sugar
1 large onion, chopped ,+2 bottle chili sauce
6 cloves of garlic, chopped ~ bottle tomato catsup
fine ~ cup molasses
~ cup water
Mix all ingredients together and cook slowly in 250
0
oven for about
4 hours. Serves 12.
MRS. HUGH B. O'CONNOR
LomSIANA RED BEANS AND RICE
1 cup red beans, washed 1 rib celery, chopped
and drained 2 tablespoons parsley,
3 cups of water chopped.
1 clove of garlic, chopped 1 large bay leaf, crushed
1 medium onion, chopped
Cook beans in water. Season with salt and bacon drippings, ham or
other seasoning meat. Cook for It to 2 hours. Add onion, garlic, celery,
and bay leaf. Continue to cook over low heat for t to 1 hour. If beans
become too dry, add heated water. 2 tablespoons of sugar improve the
whole effect. Serve on mounds of rice. Serves 4. A Louisiana treat!
MRS. LEWIS C. PETERS
VEGETABLES 52
SOUTH LOUISIANA RED BEANS
1 pound red kidney beans 1 bay leaf
Ham bone with generous Dash red pepper
amount of meat Cumin powder to taste
I pound pepperoni, sliced I large onion, chopped
I clove garlic, chopped
"Wash and pick over beans. Cover in cold water and soak overnight.
Cook pepperom, onions, and garlic until slightly browned. Add beans
and water in which they have been soaked, then ham bone and more water
to cover, bay leaf, red pepper and cumin powder to taste. Cook slowly
for several hours. Serves 8. Cornbread goes well with red beans.
MRS. BILL A:>IDRE
NAVY BEANS
2 cups navy beans 3 tablespoons sugar
6 cups cold water 2 cloves garlic, chopped
I medium onion, chopped pound salt pork, cubed
cup chopped parsley (or left over ham)
I teaspoons salt
\\Tash and pick over beans. Combine all ingredients in a large covered
Cook for 2t to 3 hours. Serves 8. Slice baked ham and serve
as a mam course.
SOUTHERN BLACK-EYED PEAS
I I-pound package dried green pepper, chopped
black-eyed peas I rib celery, chopped
2 quarts water Ham bone, piece of salt pork,
I onion, chopped or several slices of bacon
Salt and pepper to taste
,",Vash the peas; soak them overnight, or at least five to six hours in
fresh, cold water. Drain off soaking water; put peas in a large pot con­
taining at least 2 quarts of water. Add onions, green pepper, celery, and
ham bone or bacon. Season to taste with salt and pepper. Cook about 2
hours or until peas are tender enough to mash easily. Add water as needed
while cooking.
GOLDEN BROCCOLI
2 packages frozen broccoli Pepper to taste
2 teaspoons salt I IO-ounce can cream of
2 tablespoons lemon jnice chicken soup
cup grated cheddar cheese
Cook broccoli in salted water as directed on package until tender.
Drain. Place broccoli in shallow serving dish. Sprinkle with lemon juice,
pepJ?er and cover with soup. Sprinkle cheese on top' and place under
broller for 10 minutes or until cheese is melted and bubbly. Serves 8.
MRS. M. S. CADWALLADER
53 VEGETABLES
BROCCOLI CASSEROLE
2 large onions, chopped 2 teaspoons monosodium
1 stick butter glutamate
6 packages chopped broccoli 1 large can mushrooms
4 cups cream of mushroom 1 cup chopped blanched
soup almonds
3 packages garlic cheese 1 cup bread crumbs
Saute onions in butter. Add broccoli and cook until tender. Add
mushroom soup, cheese, monosodium glutamate, mushrooms, and i cup
almonds. Pour in largest casserole available or in 2 casseroles. Sprinkle
rest of almonds and bread crumbs on top. Bake in 300
0
oven until bubbly.
Serves 18.
MRS. J. BURTON LEBLANC, JR.
BAKED CAULIFLOWER
1 head of canliflower 2 tablespoons chopped
2 tablespoons butter pimento
2 tablespoons flour ~ cup green onions, chopped
1 cup milk ~ cup buttered bread
~ teaspoon salt crumbs
~ teaspoon pepper 1 tablespoon grated cheese
Cook the whole cauliflower in boiling salt water for about 20 minutes.
Drain and place in baking dish. Melt butter in small skillet. Add flour
and stir until blended. Gradually add milk, stirring until smooth and
thick. Add salt, pepper, pimento and green onions. Blend. Pour over
cauliflower. Sprinkle with bread crumbs and grated cheese. Bake in 375
0
oven for 20 minutes or until slightly browned. Serves 4 to 6.
MRS. J. D. AYMOND, JR.
CORN PUDDING
2 tablespoons butter Salt and pepper to taste
2 tablespoons salad oil 1 tablespoon sugar
~ onion, chopped fine 3 eggs, separated
1 cup whole kernel corn, ~ cup cheddar cheese
canned or fresh
Heat butter and salad oil in skillet. Saute onion, add corn, sugar, salt
and pepper. Cool and add cheese and well beaten egg yolks. Fold in stiffly
beaten egg whites. Pour in well greased 9'" x II" casserole and set in pan
of hot water. Bake in 350
0
oven for I hour. Serve at once. Serves 4. This
is good seroed with pO"rk.
MRS. G. C. HARRIS
Ada, Oklahoma
54 VEGETABLES
I
I.
'i
CABBAGE WITH CREAM
1 medium size head of Y2 cup breakfast cream
cabbage 1 cup grated sharp cheese
Remove heart from cabbage and outer leaves. Cut in sections and
boil about 10 minutes or until tender. Drain well and place in casserole.
Add cream and sprinkle cheese on top. Bake in 350
0
oven about 20 min­
utes or until top is brown and nearly all the liquid is gone. Serves 4.
MRS. EUGENE R. "MCCRORY
CELERY AND BRUSSELS SPROUTS
2 cups sliced celery Y2 package smoked processed
2 cups Brussels sprouts cheese
1 303 can cream of celery ~ cup sherry
soup
Cook vegetables separately in boiling salted water only until tender.
Drain carefully. Save;f cup water from celery. To water from celery add
,cream of celery soup. Stir until smooth. Add cheese broken into small
pieces and heat to the boiling point. Do not boil. Add sherry and drained
vegetables. Season with additional salt, black pepper and 2 tablespoons of
butter of desired. Serves 4-6.
MRS. R. LOUIS MOSCHETTE
CELERY AND MUSHROOMS
3 cups celery, cut crosswise 1 4-ounce can sliced mush-
stalk in ~ inch thick cres- rooms, stems and pieces
cent pieces 1 teaspoon soy sauce
1 cup boiling water Y2 can almonds, toasted and
1 cube chicken bouillon slivered
Black pepper to taste
Cook celery until tender in water in which bouillon cube has been
dissolved. Drain. Saute mushrooms in butter for 3 to 5 minutes. Season
with pepper and soy sauce. Add to cooked celery. Pour into serving dish
.and top with slivered almonds. Serves 4-6.
MRS. R. LOUIS MOSCHETTE
BAKED CUSHAW
1 medium cushaw 1 teaspoon vanilla
2 eggs Y2 pound butter
2 cups sugar Y2 teaspoon baking powder
2 tablespoons flour Nutmeg to taste
Cut cushaw in pieces, scrape out seed, and boil until tender. Remove
peeling. Mix cushaw with the rest of ingredients. Place in baking dish and
bake in 350
0
oven until brown on top.
MRS. EDWARD "\tVALL
55 VEGETABLES
BAKED EGGPLANT
1 eggplant 1 cup sharp cheese
~ stick butter or bacon 1 cup cracker crumbs
drippings 1 cup tomatoes
2 tablespoons flour 2 eggs, separated
% cup milk Pinch of salt
Peel and dice eggplant. Cook in a little water until tender over low
heat. Make a cream sauce with butter or drippings, flour and milk. Add
cheese and melt over low heat. Drain eggplant and mash it. Add cracker
crumbs, tomatoes, beaten egg yolks and salt. Mix together with the cream
sauce and fold in beaten egg whites and bake at 350
0
for 30 minutes.
Serve at once. Serves 6.
MRS. U. S. HARGROVE
DEVILED EGGPLANT
1 medium eggplant ~ bell pepper, optional
2 tablespoons bacon drip­ 4 slices dry bread
pings 1 cup shrimp, oysters, ham,
1 medium onion, chopped or any other meat
2 cloves garlic, chopped Salt and pepper to taste
Peel eggplant and boil in salted water until tender. Drain. Saute
onion, garlic and chopped bell pepper in bacon drippings. Remove from
heat and add eggplant. Soak bread in water, squeeze out excess and add
to other mixture. Add fish or other meat at this point. Place in casserole,
top with bread crumbs and bake at 350
0
for I hour. Serves 6.
MRS. HANSON E. SCOBEE
EGGPLANT SUPREME
1 large eggplant 1 teaspoon Worcestershire
1 small bell pepper sauce
2 ribs celery 1 dash hot sauce
1 large onion 1 cup sharp cheese, grated
~ stick butter 1 cup ripe olives, chopped
Cracker crumbs
Cut up peeled eggplant and steam in a little water on low heat until
tender. Saute celery, onion, and bell pepper in butter. Add cooked
eggplant. Add Worcestershire sauce and hot sauce, stir. Now add cheese
and olives. Taste before adding any salt, for the cheese is salty. Put in
baking dish and cover with cracker crumbs. Bake 30 minutes in 375
0
oven.
Serves 6.
MRS. \VILLIAM R. SMITH
VEGETABLES 56
GARLIC CHEESE GRITS
1 cup grits, lUlcooked 1 stick butter or oleo
4 cups water 1 roll garlic cheese
1 tablespoon salt ~ pOlUld sharp cheese
2 tablespoons Worcestershire sauce
Cook the grits in the salted water. ·When cooked add the butter,
garlic cheese, sharp cheese and 'Vorcestershire sauce. Stir until the butter
and cheese have melted. Put in greased casserole, and sprinkle with paprika.
Bake in preheated 350
0
oven for 15 to 20 minutes. Serves 8 to 10. Use as
main supper dish or starch.
MRS. J. L. HOCHENEDEL
GRITS SOUFFL1il
2 cups grits 4 egg yolks, beaten well
8 cups water 4 egg whites, beaten stiff
1 package garlic cheese 1 teaspoon salt
1 stick butter Cracker or dry bread crumbs
Cook grits in salted water. '!\Then cooked add cheese, butter and egg
yolk. Stir until cheese and butter have melted. Fold in egg whites, Put
in greased casserole. Sprinkle with crumbs. Bake in 350
0
over for 45
minutes.
MRS. C. D. BALDRIDGE, JR.
BAKED MIRLITONS (VEGETABLE PEARS)
3 vegetable pears, peeled 2 tablespoons cooking oil
1 pOlUld grolUld pork 4 slices dry toast or stale
3 medium onions, chopped bread
4 cloves garlic, pressed Salt and pepper to taste
Cut pears in half lengthwise; remove seed in center. Boil pears until
tender. Scoop out vegetable pear, reserving shell for stuffing. Fry onions,
garlic and meat to a light brown. Add I cup of water, cook slowly. Add the
drained, mashed or cut up vegetable pears. Add the toast or stale bread
that has been soaked in water and squeezed out. Season to taste and fill
shens or put in casserole. Cover with crumbs. Dot with butter and bake
in 350
0
oven until crumbs brown, about 30 minutes.
MRS. P. CHAUVIN VVILKINSON
COLD MIRLITON SALAD
4 small mirlitons Your favorite French Dress­
ing
Cut mirlitons in half; pare and remove center seed. Boil until tender
in salted water. Cool; marinate several hours in French dressing in the
refrigerator. Place two halves per serving on crisp lettuce leaves. Company
touch: cream cheese in cavities sprinkled with paprika. Serves 4.
MRS. KENNETH C. LANDRY
57 VEGETABLES
STUFFED MIRLITONS
4 large mirlitons (vegetable %. pound fresh cooked
pears) shrimp, cleaned
1 large or 2 small onions, Y2 cup grated sharp cheese
chopped ~ 4 cup buttered bread crumbs
1 large garlic clove, optional Y2 teaspoon monosodium
Y2 cup chopped celery glutamate
3 tablespoons shortening Salt and pepper to taste
Parboil mirlitons until almost tender. Cut in half and scoop out meat.
Set aside and saute onion and garlic in a heavy skillet until transparent.
Add celery and cook until tender. Mash mirlitons, mix with shrimp,
monosodium glutamate. cheese, and mixture in skillet. Fill shells. cover
with additional cheese and bread crumbs and bake in moderate oven 350
0
until crumbs are browned.
MRS. CHARLES DUCHEIN, JR.
FRENCH LETTUCE
3 tablespoons butter 2 medium size heads lettuee
2 tablespoons flour 1 cup sour cream
1 cup chieken stock or 1 tablespoon cider vinegar
bouillon cube 2 tablespoons washed eapers
Salt and pepper to taste
Melt the butter in a heavy skillet. Stir in flour. Blend over low heat,
stirring constantly until it bubbles. Stir in chicken stock and stir con­
stantly until smooth. Season to taste with salt and pepper. Shred 2 heads
lettuce and add to sauce. Scald sour cream with cider vinegar. Add washed
capers. Cover tightly and let simmer gently 15 minutes. Serves 6 to 8.
MRS. E. R. STRAHAN
BAKED LIMA BEANS
1 pound big dried lima beans 1 cup sour cream
1 cup melted butter 2 tablespoons molasses
2 teaspoons dry mustard
Soak beans over-night. Cook lima beans in salted water with cover
until done. Mix rest of ingredients and pour beans in covered casserole.
Place slice of ham or canadian bacon on top if desired. Bake at 300
0
for
It hours. Serves 8.
MRS. NEWELL DU;">;N
MUSHROOMS AND SOUR CREAM
1 pound fresh mushrooms 1 cup sour cream
1 small onion, sliced 1 tablespoon sherry
* cup margarine
1 teaspoon salt
Pepper to taste
"Vash and halve mushrooms if large. Saute onion in melted margarine
until limp. Add mushrooms, cover and cook slowly 5 minutes. Add cream,
sherry, and seasonings. Simmer until thoroughly heated. Serves 8.
:MRS. E. R. STRAHAN
VEGETABLES 58
MUSTARD OR TURNIP GREENS
2 to 3 bunches of turnip 1 large onion, chopped
tops or mustard greens ~ pound salt pork or bacon
Salt and pepper to taste
Stem and pick the greens; wash several times. Put greens in large
pot; the water on the leaves from washing is sufficient; do not add any.
Add salt pork, onion, and seasonings; cook slowly, until meat and greens
are tender.
Serve the greens with hot, buttered combTead. Just fOT the sake of
infoTmation, the liquid in the greens is the famous "pot likker/' and with
the family folks, the combread is often surreptitiously dunked therein.
MRS. KENNETH LANDRY
PEAS SCOVll.LE
1 cup small pearl onions, or Lemon juice
~ cup chopped shallots 4 tablespoons olive oil
2 cups shelled peas (green) Salt and pepper to taste
~ pound small white mush­
rooms
Put onions in cold water, bring to a boil and drain. Blanche peas
in the same way. Wash the mushrooms in lemon juice and water. Cut
in slices and saute in the hot olive oil. Add the peas, onions, salt and
pepper. Cover with the lid and cook over slow heat for 10 to 15 minutes,
stirring occasionally until the peas are soft but not mushy. Serve in one
quart casserole. Serves 4.
MRS. O. R. MENTON
CANDmD YAMS
4 medium size sweet % stick butter
potatoes 2 slices lemon
1 cup sugar 1 tablespoon flour
Dash of salt ~ cup water
1 teaspoon cinnamon or
nutmeg
Peel and cut potatoes as for thick french fries. Place in 8/1 x 12/1 X 2"
baking dish. Cover potatoes with sugar and salt. Sprinkle cinnamon or
nutmeg over the sugar. More can be used. Cover with pieces of butter.
Twist slices of lemon over this and place peel in with potatoes. Sift flour
evenly over potatoes. Add water to mixture so it may be barely seen.
Bake in 400
0
oven for 1 hour or until potatoes are done and sugar and
butter have made a thick syrup about the consistency of molasses. Baste
potatoes frequently with syrup. Serves 4 to 6. Marvelous-a southern treat.
MRs.!. P. COLLIER
59 VEGETABLES
NOODLE CASSEROLE
~ cup butter ~ teaspoon garlic puree
1 large can sliced mushrooms 1 tablespoon lemon juice
~ cup finely chopped onions 1 can condensed onion soup
~ cup finely sliced blanched 1 4-ounce package fine
almonds noodles
1 clove garlic, minced or
Melt butter. Add mushrooms, onion, almonds, garlic, and lemon juice.
Saute gently about 10 minutes. Stir in undiluted soup and bring to a boil.
Add the noodles; reduce the heat, cover and simmer about 5 minutes.
This is very good served with vineyard chicken. Serves 4.
MRS. RODNEY G. COCO
BAKED ONIONS
12 medium size fresh onions 2 cans cream of mushroom
1 3%, -ounce bag potato chips soup
~ pound Wisconsin mild ~ cup mllk
cheese ;s teaspoon cayenne pepper
In a 9" x 13"
<
buttered casserole place alternate layers of thinly sliced
onions, crushed potato chips and grated cheese. Pour mushroom soup and
milk over the top of the onion mixture and it will cook through. Sprinkle
cayenne pepper over the top and bake I hour at 350°. This is good with
barbecue.
MRS. JAMES H. SIMPSON, JR.
STUFFED ONIONS
4 large yellow onions ~ teaspoon marjoram
1 pound ground chuck ~ teaspoon parsley
1 or 2 tomatoes 2 ribs celery, chopped
Few drops of Worcestershire 1 egg
sauce ~ teaspoon basil
~ teaspoon tarragon Salt and pepper to taste
~ teaspoon oregano
Peel onion, scoop out middle, leaving 3 or 4 layers thick. Boil in
salted water for about 5 minutes. Mix beef, egg, chopped tomatoes, and
seasonings until well blended. Stuff in onion shells which have drained.
Sprinkle each stuffed shell with a pinch of basil and a few drops of
Worcestershire sauce. Top each with a pat of butter. Bake in individual
casseroles in 350
0
oven for 45 minutes to 1 hour.
MRS. PERCY ROBERTS, JR.

VEGETABLES
BAKED POTATOES WITH SOUR CREAM
6 medium baked potatoes, 1 teaspoon celery salt
steaming hot ~ bunch green onions,
1 pint commercial sour cream chopped
1 wedge of chive cream At least ¥l pound bacon, fried
cheese (optional) crisp and crumbled
Dash hot sauce
Mix softened cream cheese, sour cream, and celery salt together until
smooth. A mixer helps. Serve this in one container, the chopped onions
in another, the bacon in another at the table. Pats of butter make it even
better. This is "la piece de resistance" tor any meal!
CRAB STUFFED POTATOES
4 medium IdahC) potatoes
1 6 ~ ounce can crab meat
~ cup butter
~ cup light cream
1 teaspoon salt
4 teaspoons grated onion
1 cup sharp yellow cheese,
grated
¥l teaspoon paprika
Scrub potatoes well; dry thoroughly. Put in oven and bake at 325
0
until you can pierce with fork. Cut the baked potatoes lengthwise and
scoop out potato and whip with butter, cream, salt, pepper, onion and
cheese. With a fork mix in crab meat and refill the potato shells. Sprinkle
with paprika and reheat in very hot oven about 15 minutes. These freeze
nicely.
MRS. CHARLES D. NUNN
GERMAN FRIED POTATOES
* cup bacon drippings 1 medium onion, sliced
4 potatoes peeled and sliced ~ cup water
Salt and pepper to taste
Heat drippings in iron skillet. Add sliced potatoes, turning until light
brown. Add sliced onions; cook for about five minutes longer. Add salt
and pepper. Pour water over potatoes and cover immediately with tight
fitting lid. Reduce heat to low; let steam, turning potatoes occasionally.
\Vhen tender remove from skillet. Serves 4.
MRS. ROBERT SLOWEY
POTATO AND MUSHROOM CASSEROLE
4 large or 6 medium potatoes 1 4-ounce can mushrooms,
Chopped green onion drained
Chopped bell pepper ¥l cup milk
1 can cream of mushroom soup
Parboil potatoes for about 10 minutes. Cut in rather large pieces.
Put 1 layer of potatoes; salt; sprinkle with onions and bell peppers;
sprinkle with mushrooms. Repeat layers. After all ingredients are used,
dilute can of soup with milk and pour over all. Top with buttered bread
crumbs. Bake at 350
0
for 30-40 minutes. A little marjoram can be added.
Serves 6.
MRS. EDWARD O. \VARMACK
61 VEGETABLES
ITAliAN POTATOES
14 or 15 large red potatoes 1 scant tablespoon sugar
~ cup chopped parsley 1 tablespoon W orcestershlre
~ cup chopped green onion sauce
3 la,rge pods garlic, sliced thin 1 8-ounce bottle pure olive oil
1 heaping teaspoon salt About 4 ounces tarragon
~ teaspoon dry mustard vinegar
Boil potatoes. vVhen done peel and cut in I inch chunk size pieces.
Sprinkle parsley and green onion over potatoes. Make sauce from rest
of ingredients; strain so that there will be no garlic pieces in sauce; pour
over potatoes. Stir well. Let stand all day. (At least four hours or longer.)
Stir every hour. Do not refrigerate. Serves about 16. These are marvelous!
MRS. COOPER SPENGLER
BAKED SWEET POTATOES WITH MARSHMALLOWS
8 medium size sweet ~ stick butter
potatoes ~ teaspoon cinnamon
1 cup milk Few dashes of nutmeg
1 teaspoon vanilla 1 tablespoon orange juice
3 tablespoons sugar Marshmallows
Bake sweet potatoes in 350
0
oven until done. Peel hot potatoes and
put through ricer until mashed. Scald milk and add vanilla, sugar and
butter. To potatoes add cinnamon, nutmeg and orange juice. Stir. Add
milk mixture to potatoes, a layer of marshmallows, remaining potatoes
and bake at 350
0
until very hot. Add a top layer of marshmallows and
brown. Serves 8 to 10.
MRS. A. J. NOLAND
DIRTY RICE
4 pounds raw rice
4 pounds red onions
Salt to taste
5 cloves garlic
cup shortening or bacon 3 bunches green onions ~
drippings 2 pods red pepper
2 packages frozen gizzards ~ blmch parsley
and livers 9 cups water
Cook rice until almost done: Cut up red onions very fine and brown
in shortening. Cut up giblets and put in with onions and cook until brown.
Add garlic cut very fine. Chop green onions with tops and parsley, and
add to the mixture along with salt and red pepper and water. Pour over
cooked rice. When the water is absorbed, put in a large baking pan. Dot
with butter and brown in 350
0
oven for 15 minutes, if desired. Serves 30-40_
MRS. MATT G. SMITH
62 VEGETABLES
BROWNED RICE
1 medium size onion, chopped 1 can consomme
1 stick oleo or butter 1 can mushrooms
1 cup rice, uncooked 1 cup water
Saute onion in butter in heavy skillet. Remove onions, add rice to
remaining butter. Very slowly let uncooked rice brown, moving the rice
constantly. Mix with onions and other ingredients. Bake in 9" x 13"
uncovered casserole in 350
0
oven, stirring occasionally while it cooks.
Serves 4.
MRS. MARY Lou '","OODSIDE
RICE PILAFF
2 tablespoons chicken fat, 1 cup rice, raw
butter or shortening 1 teaspoon salt
1 onion, ground 1 I-inch slice bell pepper
2 cloves garlic, ground 1 ~ cups hot chicken broth
1 bay leaf or consomme
1 ~ cups hot water
Melt fat in heavy saucepan; add onions, garlic and bay leaf. Cook
gently for 5 minutes or until lightly browned. Add rice and salt. Stir.
Add all other ingredients. Stir and bring to a boil; taste and season.
Cover and simmer for 5 minutes. Place in 375
0
preheated oven and bake
uncovered for 30 minutes. Remove bay leaf and bell pepper from mixture
when cooked. Serves 6.
MRS. W. AMISS KEAN
BAKED WILD RICE
2 cups uncooked wild rice 12 stuffed olives
1 No. 2 can tomatoes 2 large cans whole mush­
1 teaspoon butter rooms
~ pound sharp cheese, Salt and pepper to taste
grated
Rub a 9" x 13" baking dish with butter. Add all ingredients, and mix
welL Cook in 350
0
oven for It hours. If desired, put extra cheese on top
and brown. Serves 12. Delicious!
MRS. CALVIN L. SIMPSON II
WILD RICE AMANDINE CASSEROLE
2 cups wild rice .or 1 cup wild 3 tablespoons chopped green
rice and 1 cup long grain pepper
white rice 4 ~ cups hot chicken broth,
~ cup olive oil or bouillon
2 tablespoons chopped onions %, cup almouds, blanched and
2 tablespoons chopped chives slivered
1 teaspoon chopped shallots Salt and pepper to taste
Wash and drain rice. Saute vegetables in olive oiL When limp, stir
in rice until golden color. Stir in chicken broth. Salt and pepper to taste.
Add almonds and turn mixture into casserole. Bake covered in 250
0
oven
for It hours or until done. Serves 12.
MRS. NEWELL DUNN
63 VEGETABLES
SPINACH MADELEINE
2 packages frozen chopped %, teaspoon celery salt
spinach %, teaspoon garlic salt
4 tablespoons butter Salt to taste
2 tablespoons flour 6 ounce roll of Jalapenos
2 tablespoons chopped onion cheese
Yz cup evaporated milk 1 teaspoon Worcestershire
Yz cup vegetable liquor sauce
,Yz teaspoon black pepper Red pepper to taste
Cook spinach according to directions on package. Drain and reserve
liquor. Melt butter in saucepan over low heat. Add flour, stirring until
blended and smooth, but not brown. Add onion and cook until soft but
not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook
until smooth and thick; continue stirring. Add seasonings and cheese
which has been cut into small pieces. Stir until melted. Combine with
cooked spinach. This may be served immediately or put into a casserole
and topped with buttered bread' crumbs. The flavor is improved if the
latter is done and kept in refrigerator overnight. This may also be frozen.
Serves 5 to 6. So different.
MRS. WILLIAM G. REYMOND
SPINACH WIm SOUR CREAM
1 package frozen chopped 1 cup grated Parmesan
spinach cheese
1 tablespoon grated onion 1 tablespoon flour
2 eggs 2 tablespoons butter
Yz cup sour cream Salt and pepper to taste
Cook frozen spinach in small amount of water with onion until
thawed. Beat eggs, and mix rest of ingredients with spinach and onions
and bake in greased casserole for 25 to 30 minutes in 350
0
oven or until
center is set. Do not overcook as it will separate. Serves 4.
MRS. WILLIAM BAILEY SMITH
BAKED SQUASH RING
3 cups summer squash ~ teaspoon white pepper or
~ cup melted butter dash hot sauce
~ cup milk ~ cup buttered bread crumbs
3 eggs, well beaten 1 tablespoon minced onion
1 teaspoon salt A pinch of fine herbs
Wash and dice unpeeled squash. Cook in a small amount of water
uncovered until tender. Force through a good mill or sieve. Add other
ingredients. Blend well. Turn into a It quart well buttered "ring mold.
Set ring in a pan of hot water and bake at 350
0
for 45 minutes or until
inserted knife comes out clean. Serves 4 or 5.
MRS. WILLIAM R. SMITH
64 VEGETABLES
SQUASH SOUFFLE
6 medium white squash 1 small bunch green onions
2 slices French bread Salt to taste
Y2 cup milk Pepper to taste
1 egg Bread crumbs
Peel and cut squash in medium sized pieces. Boil in unsalted water
until tender. Drain and mash welL Soak two large pieces of French bread
in milk. well soaked, blend into the squash. Add one egg and
beat well into the mixture. Add onions, salt and pepper to taste. Bake
in greased casserole for 35 minutes at 350
0
Sprinkle with bread crumbs •
and dots of butter before baking if desired. Serves 6.
THE LATE MRS. J. H. BRES
from
MRS. P. CHAUVIN ''\TILKINSON
STUFFED WlllTE SQUASH
4 white summer squash 4 tablespoons tomato paste
1 large or 2 medium onions 1 cup cracker crumbs
1 bud ga.rlic 2 tablespoons chopped fresh
2 slices white bread parsley or flakes
1 egg 4 tablespoons butter
Salt and pepper to taste
Boil squash in salted water until tender. Brown chopped onion and
garlic in haH mixture of bacon drippings and butter. Vhing bread in ice
water and chop fine. Add to onion and garlic mixture and cook a few
minutes, stirring frequently. Scoop squash Out of shells and chop fine.
Add to cooking mixture and cook a few more minutes stirring frequently.
Beat egg and add very carefully, making sure egg does not come in contact
with skillet. Cook a few minutes and add tomato paste. Just before remov·
ing from heat, add chopped parsley. This mixture can be either stuffed
in shells or put into casserole. Cover with cracker crumbs and small dots
of butter. Bake in 350
0
oven until crumbs are brown. Serves 6.
ESTHER
TOMATO AND APPLE CASSEROLE
1 No. 2 can quartered apples Y2 cup sugar
1 No. 2 can tomatoes (not 4 tablespoons oleo or butter
whole) 3 slices toasted bread
(do not use all the juice) Nutmeg, salt
Make alternating layers of apples and tomatoes. Season with a little
salt and nutmeg. Sprinkle sugar on top, then top with toast crumbs. Dot
with butter and bake at 350
0
for 45 minutes. Use 1 quart casserole.
Serves 4 to 6.
MRS. LEROY vVARD III
65 VEGETABLES
BAKED OR STUFFED TOMATOES
3 tablespoons butter 1 No. 2 can of tomatoes
1 large onion, minced 1 teaspoon minced parsley
1 rib celery, minced 1 ~ cups bread crumbs
Cooked shrimp, can of deviled ham, or diced ham
Melt butter in iron skillet with onion and celery and cook over low
heat until onions are clear. Add tomatoes and bring to a boil. Boil about
two minutes. Add bread crumbs (saving some to sprinkle over top) and
stir well. Add parsley and meat, if desired. Turn into a one quart casserole
and dot with butter and slices of bacon. Sprinkle top with bread crumbs.
Bake at 350
0
until the top is brown. Serves 4. This same mixture may also
be used with fresh tomatoes as a stuffing.
MRS. ROBERT J. STONE
HOT STUFFED TOMATOES
8 medium size tomatoes, firm 1 ~ cups bread crumbs
but ripe 1 tablespoon Worcestershire
6 green onions, chopped fine A pinch of thyme
3 tablespoonS butter Salt and pepper to taste
3 tablespoons parsley,
chopped
Dip the tomatoes in boiling water to easily remove skins. Hollow
center of each tomato leaving the stem end for the bottom. Save pulp.
Lightly salt inside of each tomato. Saute onions in butter; add chopped
parsley, cut up tomato pulp. Add bread crumbs and seasonings. to mixture.
If too dry add a little tomato juice. Stuff mixture in tomatoes. Sprinkle
more bread crumbs on top of each one and add a dot of butter on ~ t o p
of each. Place in baking dish and add just a little water to keep tomatoes
from sticking. Bake at 400
0
for 25 to 30 minutes or until crumbs are
slightly brown and the tomato looks tender. Serves 8.
MRS. ASHER "VHITLEY
VEGETABLES VINAIGRETTE
2 packages frozen broccoli 1 tablespoon brown sugar
spearS or Frenched green 1 tablespoon chopped onion
beans ~ cup red wine vinegar
%, cup salad oil ~ cup sweet pickle relish
*cup Brazil nuts
Cook frozen vegetables as directed on package. Drain. Combine all
other ingredients and heat. Do not boil. Pour over vegetables and serve.
Sauce can be made a day before and refrigerated until time to heat and
serve. Serves 8. Chopped almonds may be used if Brazil nuts are not
available.
MRS. RODNEY G. Coco
G6 VEGETABLES
VEGETABLES GALORE
3 carrots, sliced thin % green pepper, chopped
2 potatoes, diced 1 No. 303 can tomatoes
Fresh green beans % cup seedless green grapes,
Fresh eggplant, cubed optional
Frozen Iimas (% package) 2 cloves garlic, mashed to a
Frozen peas (% package) pulp
% small cauliflower Salt and pepper to taste
3 medium summer squash % cup olive oil
% small cabbage 1 stick butter
2 ribs celery, chopped 2 onions, chopped
1 bouillon cube in % cup water
Layer all vegetables in a very ZaTge skillet in same order. Pour over
~ , cup boiling olive oil. Saute the two onions in butter until golden brown.
Add bouillon cube in water. Pour over top of vegetables. Cook 30 minutes
uncovered. Serves 12 or more.
MRS. R. W. RIEDEL
Houston, Texas
WHITE SAUCES
Kind Butter Flour Salt Pepper Milk
Thin 3 Tblsps. 2 Tblsps. 1 tsp. M tsp. 2 cups
Medium 4 Tblsps. 4 Tblsps. 1 tsp. M tsp. 2 cups
Thick 6 Tblsps. 8 Tblsps. 1 tsp. Mtsp. 2 cups
Melt butter over low heat; add flour, salt and pepper; stir until well
blended. Remove from heat. Gradually stir in milk and return to heat.
Cook, stirring constantly until thick and smooth. Makes 2 cups.
Variations to White Sauce:
SOUR CREAM SAUCE
Using proportions for thin white sauce, substitute 2 cups thick sour
cream for the milk; when sauce is thick, add It tablespoons lemon juice.
CHEESE SAUCE
Using proportions for thin white sauce, add 2 cups grated cheese and
! teaspoon Worcestershire sauce to thickened white sauce. Stir over low
heat until cheese is melted.
SAUCE FOR GREEN BEANS OR SPINACH
2 cups mayonnaise 1 teaspoon Worcestershire
Small onion, chopped fine sauce
1 teaspoon prepared mustard 4-6 eggs, hard cooked, grated
% cup olive oil or mashed
Dash of hot sauce Add salt, if needed
Mix in order given and serve on green beans or spinach. Half the
recipe serves for family use.
MRS. GLENN S. DARSEY
67 VEGETABLES
HOLLANDAISE (NEVER FAIL)
* cup water
Juice of 1 lemon
Salt, red pepper, and paprika 1 tablespoon cornstarch
to taste 2 egg yolks, beaten
2 tablespoons butter
Heat water in top of double boiler. Add salt, red pepper, paprika
and lemon juice. Dissolve cornstarch in a little cold water. Add to above
mixture, stirring constantly. When mixture is slightly thickened, remove
from over hot water. Add the beaten egg yolks and one tablespoon butter.
Stir in thoroughly; place over hot water again until thickened. Add
another tablespoon of butter before serving.
Note: Too high a temperature, too long cooking or too long standing
over heat before serving may make Hollandaise curdle. It can be made
smooth again by very slowly adding I tablespoon of boiling water, beating
with a rotary beater. If sauce cannot be served immediately, it should
preferably be made in advance and allowed to cool; then reheated over
hot, not boiling, water for 5 minutes.
MRS. WILLIAM A. NICHOLS
MOCK HOLLANDAISE SAUCE
~ cup mayonnaise * teaspoon prepared
Juice of ~ lemon mustard
~ teaspoon onion puree Worcestershire sauce· to taste
Mix all ingredients well in a small bowl; let stand several hours over
the warm part of the top of the stove. When warm, pour over hot string
beans. Do not cook.
MRS. P. CHAUVIN WILKINSON
SAUCE FOR BROCCOLI
2 tablespoons butter Salt and pepper taste
2 tablespoons olive oil 1 teaspoon mustard
l ~ teaspoons Worcestershire 1 tablespoon vinegar
sauce Red pepper to taste
Mix all ingredients and heat until butter melts. Pour over cooked
broccoli just before serving.
MRS. HENRY VOORHIES
Cheese and Eggs
69 CHEESE AND EGGS
ANCHOVY AND EGGS
2 cans filet of anchovies tablespoon Worcestershire
(cut small) sauce
1 dozeu hard cooked eggs %. cup mayonnaise
(cut coarsely) Red pepper to taste
2 teaspoons chopped parsley Salt to taste
Paprika t.o taste
Mix ingredients and serve on round crackers.
MRS. CARROLL S. MAYER, SR.
EGGS BENEDICT
4 slices toast (crust removed) 4 eggs
4 thin slices fried ham Hollandaise sauce
Cut ham slices the same size as toast, and place ham on top of
toast. On top of each, place a poached egg and cover with Hollandaise
sauce. Serve at once.
EGGS ST. DENIS
%. cup chopped lean ham 2 tablespoons butter
4 tablespoons chopped. green Dash white wine or lemon
onion juice
1 tablespoon cooked. 6 eggs
liver 6 slices toast
2 tablespoons chopped. 6 slices boiled. ham
mushrooms Salt and pepper to taste
Make sauce (It cups) by cooking chopped ham, green onion, liver,
mushrooms together in butter. Add wine or lemon juice. Break each egg
into a saucer. Then, slide eggs into deep grease (not too hot). Keep
turning egg over with perforated turner to keep eggs round and to get
whites to cover yolks. Fry only 2 to 3 at a time. Have slices of toasted,
buttered bread ready. Place a slice of ham and an egg on each slice of toast.
Pour sauce over. If preferred, instead of the above sauce cooked in butter,
you can make a sauce with a roux foundation (browning equal amounts
of and butter), using green onions, mushrooms, green peppers and
seasomngs.
MRS. GEORGE HILL
SCRAMBLED EGGS DELICIOUS
1 chopped fine 6 eggs
2 tablespoons butter 2 tablespoons water
cup sliced. mushrooms Pinch marjoram
Salt and pepper to taste
Cook onion in butter until golden brown. Add mushrooms and saute
for a few minutes. Break eggs into bowl and add 2 tablespoons water.
Beat lightly. Pour egg mixture over onions and mushrooms, sprinkle with
pinch marjoram, salt, and pepper and scramble slowly. Serves 4.
MRS. FRED PARNELL
70 ()BEESE" AND EGGS
OLIVE EGG SPREAD
1 whole egg Large bottle of stuffed olives
5 egg yolks 2 tablespoons chopped
A little less than ~ cup parsley
white vinegar 4Jreen onions (tops only)
2 tablespoons butter S t to taste
2 tablespoons Durkees
dressing
Beat eggs thoroughly. Heat vinegar to boiling point, (add 1 teaspoon
of water before heating to cut vinegar.) Pour boIling vinegar into eggs,
beating constantly. Place in sauce pan over heat and stir until it thickens.
Remove and add lump of butter; then add Durkees dressing, chopped
olives, green onions, and chopped parsley, red pepper sauce and salt to
taste. Do not leave out the Durkees!
MRS. ASHER WHITLEY
PUFFY OMELET
4 eggs, separated ~ cup cream or milk
~ teaspoon salt Dash pepper
1 teaspoon butter
Beat egg whites until they will hold a point. Beat yolks with season·
ings until thick and lemon colored. Add cream. Fold egg yolk mixture
into egg whites. Pour into hot buttered skillet. Reduce heat and cook
until bottom is golden brown. Run under broiler to brown top and finish
cooking.
MRS. M. S. CADWALLADER
SPANISH OMELET
~ cup chopped green onions 1 No. 1 can tomatoes
1 small green pepper, 2 pimentos, cut fine
chopped fine 6 large olives, chopped
2 tablespoons butter Salt and pepper to taste
Saute onions and peppers in butter. Add tomatoes and cook until
moisture has nearly evaporated. Add chopped olives and seasonings and
cook a few minutes. Pour a few spoonfuls of this sauce in center of Puffy
Omelet. Then fold omelet and pour the reminder of sauce over top.
MRS. M. S. CADWALLADER
EGGS AND MUSHROOMS
4 toast rounds 1 4-ounce can sliced mush­
2 tablespoons butter rooms
4 poached eggs ()heese sauce
Place toast rounds in buttered baking dish. Cover with sliced mush­
rooms, sauteed in butter. Place poached egg on each toast round and cover
all with hot cheese sauce. Sprinkle· with grated cheese and place in oven
at 375
0
until cheese on top is melted. Serve at once. Serves 4.
71 CHEESE AND EGGS
SUNDAY NIGHT QUICKIE
4 eggs 1 can undiluted chicken
noodle soup
Beat eggs slightly; add soup and beat again together. Pour into
buttered skillet and scramble. Serve hot on toast. Serves 2 or 3.
MRS. J. H. BENTON
TOAD IN HOLE
1 egg 1 slice bread
8 tablespoons butter
Cut a circle out of center of bread slice. Fry bread in butter until
brown and crisp on ?ne side. Turn over and break egg into circle. Fry
over low heat for 5 mmutes.
MRS. D. S. MILLER
CHEESE SAUCE
8 tablespoons butter
*
~ teaspoon pepper
teaspoon dry mustard 8 tablespoons lIour
* teaspoon salt * cup sharp cheese
1 cup milk
Melt butter and add flour and seasonings making a paste. Slowly, add
milk and stir until thick. Add cheese and stir until melted.
MRS. COMPTON HUMMEL
CHEESE DELIGHTS
* pound sharp American 2 cups chopped pecans
cheese, grated 2 cups sifted lIour
* pound butter or oleo Salt to taste
Pepper to taste
Soften butter to room temperature and mix with cheese. Add flour,
pecans, and salt. Bake about 15 minutes at 350" in small patties.
MRS. NELSON BOURGEOIS
CHEESE AND CRABMEAT
1 pound processed cheese 1 10-ounce can tomatoes and
1 pound fresh crabmeat green chills
Melt cheese in top of double boiler and add tomatoes and chilis; add
crabmeat and mix well. Serve hot on toast rounds.
MRS. ROLAND CALDWELL
CHEESE AND EGGS 72
CHEESE MOLD
1 ~ pounds American cheese ~ cup cold water
3 cloves garlic 1 cup hot water
~ pound blanched almonds 1· tablespoon Worcestershire
1 small onion sauce
1 envelope plain gelatin 1 teaspoon hot sauce
Parsley and paprika
Put in food grinder the cheese, garlic, almonds and onions. Swell
gelatin in t cup cold water and add I cup hot water. Cool to lukewarm.
Add gelatin mixture to cheese mixture and stir in hot sauce and Worcester­
shire sauce. Place in ring mold and let chill until firm. Sprinkle parsley
around, and paprika over the top. Serve with triangle crackers.
MRS. STANFORD BARDWELL
CHEESE SOUFFLE
2 tablespoons butter 1 ~ cups grated cheese
2 tablespoons flour 1 cup cold boiled rice
1 ~ cups milk 3 beaten egg yolks
~ teaspoon salt 3 stiffly beaten egg whites
Dash of Tabasco (optional)
Make a cream sauce by melting butter over low heat and blending in
flour. vVheri smooth, add milk slowly and stir constantly. Add salt and
grated cheese. Turn off heat and add rice. Let this cool and then add egg
yolks and fold in beaten egg whites. Place in greased casserole dish and
bake in 325
0
oven for 45 minutes. Serves 6.
MRS. J. N. OGDEN
CHEESE SANDWICH SPREAD
1 pound American cheese 1 teaspoon Worcestershire
(cut up) sauce
1 small can evaporated milk Salt to taste
1 small can pimento, drained Pepper to taste
and crushed 3 eggs, well beaten
Put milk and cheese in double boiler and cook until melted. Turn off
heat and add the eggs, sauce, pimento, pepper and salt. Beat well with a
rotary egg beater. This makes about It pints. It may be put in refrigerator
and kept for several days.
MRS. THOMAS P. ROBERTS
MEXICAN CASSEROLE
4 cans enchiladas 1 pound sharp American
1 can corn cheese (cut in small pieces)
1 large bottle stu:ffed olives Plenty salt and red pepper
Mix all ingredients and bake in moderate oven for It hours. Good
served with ham or chicken. Serves 12.
MRS. HARRY L. HAGAN
73 CHEESE AND EGGS
ROQUEFORT AND COTTAGE CHEESE SPREAD
1 cup creamed cottage cheese ~ small onion
~ pound Roquefort or bleu 1 teaspoon lforcestersbjre
cheese sauce
~ cup evaporated milk or Few drops green vegetable
thin cream coloring (optional)
Have cheese at room temperature. Place cottage cheese in blender
container. Crumble in Roquefort or bleu cheese. Add evaporated milk or
cream, onion, and ,.yorcestershire sauce. Cover container and blend on
high speed. Stop and start blender and scrape down sides of container as
needed. Add vegetable coloring a drop at a time, and blend after each
addition until desired color is obtained. Chill thoroughly before serving.
Yields about Ii cups.
EVELYN WILSFORD
BAKED CHEESE SANDWICHES
12 slices white bread Butter
6 slices sharp American 4 eggs
cheese 1% cups milk
1 can cream of mushroom soup
Cut crusts off bread; spread with butter. Place slice of cheese between
two slices of bread. This makes six cheese sandwiches. Place sandwiches
side by side in fiat baking dish. In separate dish, beat eggs with milk. Pour
this mixture over sandwiches and place in refrigerator over night, or allow
to stand one hour before baking. Bake i hour at 350
0
Serve with heated
cream of mushroom soup slightly diluted with milk.
MRS. J. BURTON LEBLANC
SHRIMP RABBIT (RAREBIT)
4 tablespoons butter % cup milk
% onion, chopped % pound American cheese,
2 tablespoons green pepper, grated
chopped 1 teaspoon Iforcestershire
1 pound raw shrimp, cleaned sauce
1 tablespoon flour ~ teaspoon dry mustard
Salt and pepper
Saute onion and green J?epper in the 2 tablespoons butter. Add shrimp
and cook until they turn pmk. In separate sauce pan, melt rest of butter
and add flour. Stir until smooth. Add milk, gradually, and then add
cheese, \.yorcestershire sauce, mustard, salt and pepper. Stir this mixture
until cheese melts. Add shrimp and green pepper and onion. Heat and
serve on toast. Serves four.
74 CHEESE AND EGGS
WELSH RABBIT (RAREBIT)
3 tablespoons butter % teaspoon dry mustard
2 tablespoons flour 1 teaspoon VVorcestersbdre
1 cup milk , sauce
~ teaspoon salt '1 cup sharp American cheese
~ teaspoon pepper
In the top of double boiler melt butter and add flour to make a
smooth paste. Add milk gradually and stir constantly. After mixture
thickens and cooks about ten minutes, lower heat and add cup of grated
cheese, salt, pepper, Worcestershire sauce and mustard. Stir until cheese
melts and mixture is smooth. Serve immediately on toast or crackers.
VVOODCOCK
1 large can tomatoes 2 eggs
%, pound American cheese 1 teaspoon dry mustard
1 teaspoon VVorcestershire sauce
Cook tomatoes for five minutes. Grate cheese and add slowly to to­
matoes until well blended. Beat eggs and add mustard. Remove tomatoes
from heat 'and slowly add egg mixture. Add Worcestershire sauce. Serve
on crackers or toasted bread.
MRS. PAULINE O'BRION HART
MEAT
76 MEAT
FIRST YOU MAKE A ROUX
"First, you make a Raux!" How very often we have all heard "good
French cooks" begin to share a recipe with just those words! And the
TOUX is certainly the foundation of many sauces and gravies.
2 tablespoons butter, 2 tablespoons flour
shortening or
bacon drippings
Melt the butter, shortening or bacon drippings in thick pot or skil­
let. Add the flour and stir constantly until dark brown, being careful not
to burn. If there is the slightest indication of over-browning, dispose of
the roux and start over. Even a slightly burned sauce will ruin a savory
dish. To this basic roux, add seasoning and stock to make various sauces
and gravies.
THE EDITORS
BEEF KABOBS DELUXE
2 pounds sirloin tip or chuck 1 teaspoon salt
roast, cut in 2-inch cubes * teaspoon pepper
* cup soy sauce
1 pint fresh mushrooms
* cup salad oil 1 large onion
* cup lemon juice or
or
vinegar 1 large green pepper
If chuck is used, add meat te",cierizer as directed on package. Com·
bine soy sauce, salad oil, lemon juice, ,alt and pepper, and marinate meat
in refrigerator 3·4 hours or overnig
1
:. Alternate meat with mushrooms,
piece of onion or pepper on skewer'1tisserie. Individual skewers may
also be used and cook kabobs under b.•;ler. Baste frequently with mari­
nade while cooking. Broil to desired doncness-20-30 minutes.
EVELYN \VILSFORD
JAMBALAYA
1* pounds sausage or
2 tablespoons parsley, chop-
cubed beet ped
3 tablespoons bacon drip- 2 cloves garlic, minced
pings, if beef is used 2 cups Tice
Salt and pepper beef 2* cups water
3 tablespoons flour % teaspoon red pepper
2 medium onions, chopped 2 teaspoons salt
1 bunch green onions,
chopped
Brown meat in bacon drippings; remove, and add flour. Use a heavy
black pot and brown flour to a dark roux. Add onions, parsley, and gar­
lie. Cook until soft, then add water and rice, salt and pepper, and browned
meat. \Vhen it comes to a boil, lower heat to lowest point and cook for
about I hour, covered tightly. When rice is done, remove lid and let cook
for a few minutes until rice dries a little. Serves 6·8.
MRS. 'V. R. SMITH
MEAT 77
HAIGAYAN KABOB
4 large squares of heavy-duty 1 onion, quartered
aluminum foil 1 medium eggplant,
2 pounds lamb shoulder, cut quartererd
in 4 pieces 1 potato, quartered
2 green peppers, halved Salt and pepper to taste
2 tomatoes, halved
Place in center of each square of foil: 1 piece of lamb, t tomato,
! pe}?per, t onion, t eggplant, t potato, salt and pepper. Fold each
unit mto a compact package and place side by side in roasting pan. Bake
in 350
0
oven for 2t to 3 hours. Do not turn packages, do not use water.
To serve, leave in individual packages. Serves 4.
MRS. DONALD A. DRAUGHON
CITY CmCKEN
8 skewers 2 eggs
1t2 pounds veal, cubed Salt and pepper
1 pound lean pork, cubed Cracker crumbs
Put meat on skewers, alternating veal and pork. Roll them in cracker
crumbs and egg seasoned with salt and pepper. Brown in fat in skillet.
Bake in 300
0
oven for about I hour, with lid on skillet. After they are
cooked, remove lid and let cook for IO-J5 minutes longer, until a little
dry. Serves 6 or 8.
MRS. PAUL DIETZEL
MRS. W. R. SMITH
OLD FASmONED HASH
2 pounds top round steak, 1 teaspoon monosodium
cubed glutamate
6 tablespoons olive oil Dash of thyme
3 tablespoons flour Dash of oregano (optional)
2 large onions, chopped 1 bay leaf
2 buds garlic, crushed ~ cup dry red wine
t2 cup celery, chopped Salt and pepper to taste
1 can. beef gravy 1 teaspoon soy sauce
2 teaspoons Worcestershire % bunch parsley
sauce Mushrooms (optional)
Brown meat in 3 tablespoons olive oil until golden. Remove from
heavy dutch oven, add 3 more tablespoons oil, and brown flour. Add
onions, garlic, and celery, and cook until transparent. Return meat to
gravy; add remaining ingredients except parsley, and simmer until tender.
\Vhen ready to serve, sprinkle with chopped parsley. Carrots and diced
potatoes may be added to this toward the last of the cooking if desired.
Mushrooms are optional. Serves 8.
MRS. CHARLES DUCHEIN, JR.
78 MEAT
NOODLE CASSEROLE
1 pOlUld cubed veal 1 can mushroom soup
1 pOlUld cubed lean pork pOlUld noodles, cooked
2 onions, chopped pOlUld yellow cheese,
Butter, enough to saute grated
meat, onions, pepper can pimento
green pepper; chopped 2 cups sour cream
Fry meat, green pepper, and onions in butter, until tender. Combine
with all remaining ingredients except sour cream. Spread sour cream over
the top. Bake at 300
0
for 2 hours in 9" x 13" baking dish. Serves 10.
MRS. ROBERT DONALD
DAUBE GLACE
10 potmds boneless chuck Salt, pepper, cayenne pepper
roast to taste
1 can consomme 4 OlUlceS sherry or madeira
6 large onions wine
Pinch thyme 1 package gelatin to each
3 or 4 hay leaves pint of liquid
2 or 3 cloves garlic
Rub meat with salt and pepper, and brown in fat. Place meat in
large pot. Add water and consomme· to cover (less liquid, if pressure
cooked). Add onions, thyme, bay leaves, garlic, salt, pepper. Simmer
5-7 hours, or until meat is tender. Remove meat; strain stock. Add sherry
or wine to stock. Bring to boil and remOve from fire. To stock add gela­
tin, already softened in small quantity of water. Place meat in mold
(vegetable crisper, or other large enamel pan, suggested),. Pour hot stock
and gelatin over meat. Skim off grease as it rises to top. Mold in refrige­
rator until congealed. Serve cold, unmolding in lukewarm water. Place
on platter and garnish with parsley, tomato wedges, green pepper rings,
etc. Serves at least 20.
MRS. B. PUGH, II
CHOW HEIN
pOlUld pork, diced 2 tablespoons cornstarch
%, pound veal, diced cup water
pound beef, diced 1 can water
6 tablespoons soy sauce chestnuts
1 cup water 1 No. 2 can bean sprouts,
1 large blUlch celery (cut drained
in pieces) 1 2-ounce can mushrooms
1 large onion, chopped Salt and pepper
Brown meats in hot fat. Add soy sauce and cup of water. Simmer
2 minutes. Add celery and onion. Simmer Ii hours. Blend cornstarch
and water. Stir into meat mixture. Add chestnuts, bean sprouts, and
mushrooms. Heat through. Season to taste with salt and pepper. Serve
this over chow mein noodles and rice. Serves 8.
MRS. J. M. CADWALLADER
MEAT 79
MARINATED BEEF ROAST
4 or 5 pounds eye round beef Pinch of sage
1 tablespoon meat tenderizer Pinch of thyme
3 cups white wine 1 tablespoon black pepper
% cup salad oil 2 onions
1 tablespoon salt 2 tablespoons melted butter
1 teaspoon rosemary 1 teaspoon celery seeds
Pierce surface of the roast in many places with a fork or skewer and
sprinkle with meat tenderizer. Put beef in a deep bowl and pour .in
marinade mixture of wine, salad oil, salt, rosemary, sage, thyme, pepper,
and sliced onions. Cover bowl and let meat stand for 24 hours in refrige­
rator, turning occasionally to flavor and tenderize all areas. At the end
of marinating time, drain meat (save marinade) and insert spit through
center. Combine 2 cups of marinade, melted butter (or margarine) and
celery seed. Baste meat frequently with this mixture. Roast in an electric
rotisserie for about I hour and 20 minutes or until, meat thermometer
registers desired degree of doneness. Follow manufacturer's directions for
using rotisserie. Serves 6-8.
POT ROAST IN RED WINE
Small pot r ~ a s t ~ h cup hot water
2 beef bouillon cubes
Ih pounds beef, cubed
h teaspoon garlic puree
1 large white onion, sliced
.h teaspoon rosemary
Red wine to cover
h teaspoon ground thyme
4 tablespoons fat
Salt and pepper to taste
4 tablespoons flour
4 large carrots
Marinate the meat overnight in red wine to cover, to which is added
the onion. Remove meat from marinade, drain onion rings and save with
the wine. Brown meat in fat. Remove meat. Make a roux by adding the
flour to the fat and stirring until it is dark brown. Add onion rings.
Cook until soft. Add wine from marinade. Add t cup hot water in which
2 beef bouillon cubes have been dissolved. (More water may be added
if necessary). Season with garlic puree, rosemary, ground thyme, salt and
pepper. Put beef back in gravy. Add carrots which have been scraped
and cut into chunks. Simmer tightly covered for at least 3 hours or until
meat is well cooked. Serve over Sour Cream Noodles.
MRS. FRANK JORDAN
SOUR CREAM NOODLES
1 8-ounce package noodles % cup grated Parmesan
h pint commercial sour cheese
cream
Cook noodles according to directions on package. Drain; rinse with
cold water. Mix noodles and sour cream. Add t cup cheese. Put into cas­
serole. Sprinkle top lightly with i cup more Parmesan cheese. Bake about
an hour at 225
0

MRS. FRANK JORDAN
80 MEAT
BEEF STROGANOFF
2 large onions, chopped Dash of Tabasco
Shortening, enough to saute Salt, pepper and paprika
onions and meat 2 cloves garlic, minced
2 pounds lean round steak 5 tablespoons flour
(heavy beef), alivered* 2 small cans mushrooms
1 ~ cups tomato juice (save juice)
2 bay leaves, broken 1 pint sour cream
2 teaspoons soy sauce 2 cans fried onions
2 tablespoons Worcestershire (for garnish)
sauce
Saute onions in shortening. Pour into deep pot. Saute slivered beef
and pour into pot. Add tomato juice, seasoning and sauces. Let bubble
up and cook slowly about 30 minutes, until meat is tender but not falling
apart. Taste meat for tenderness and don't over cook. Set aside until
ready to serve. (The preceding can be done the day before, as it takes
time to sliver meat, especially when doubling the recipe) . \'\Then ready to
serve, heat tomato-meat mixture and thicken with flour mixed with the
juice from the canned mushrooms. Add mushrooms and sour cream.
Serve on rice and top with crisp, canned fried onions. Serves 6.
o!!' To sliver: take hard frozen meat and slice in thin pieces while still
frozen.
MRS. J. H. BENTON
HAM LOAF
3 pounds uncooked ham, ~ cup brown-sugar
ground fine ~ cup bread crumbs
1 pound lean uncooked pork, ~ cup milk
ground fine 4 pineapple slices
2 eggs Maraschino cherries
Grind ham and pork sauce together. Combine eggs, sugar. bread
crumbs, milk in electric mixer and mix welL -Work in meat with hands.
Shape into loaf and decorate top with half pineapple slices and cherries.
Bake in baking dish 300
0
for 2t hours or longer, basting often with t cup
of the pineapple juice. Serves 12.
I
MRS. VERNON PORTER
HAM ON- PINEAPPLE
1 cup cooked ground ham 2 tablespoons mayonnaise
1 teaspoon prepared mustard 4 pineapple slices
To ham add mustard and mayonnaise. Shape in four patties. Place
on top of pineapple slices. Bake in a hot oven 400
0
for 10 minutes.
Serves 4.
MRS. C. B. LUIKART, JR.
MEAT 81
BAKED CROWN OF HAM
3 eggs 2 pounds ground smoked ham
% cup milk 2 pounds ground veal
3 cups soft bread crumbs shoulder
* cup claret Y2 cup currant jelly
2 teaspoons Worcestershlre 2 red apples
sauce 2 tablespoons fat or salad oil
~ cup minced onion Parsley
~ teaspoon pepper
Beat eggs; add milk and crumbs; let stand 10 minutes. Add claret,
Worcestershire sauce, onion and pepper. Add ham and veal; mix well.
Pack in greased tube pan, 10" in diameter. Bake in moderate oven 350
0
for 2 hours. Unmold in shallow pan. Spread top and sides with jelly.
Bake in moderate oven 350
0
for 30 minutes. Cut apples in eighths; saute
on both sides in fat or salad oil. Serves 8-10. Place meat on platter; garnish
with apples, parsley and Browned Butter Hominy.
MRS. R. LOUIS MOSCHETTE
BAKED HAM AND CORN CASSEROLE
3 tablespoons butter 1 No. 2 can whole corn
3 tablespoons flour or
1Y2 cups milk 1 package frozen corn
Y2 teaspoon dry mustard 1 small onion chopped
~ teaspoon Worcestershire ~ cup green pepper, chopped
sauce 2 cups cooked ham, cubed
~ teaspoon salt
* cup grated cheese (or
~ teaspoon pepper more)
BI'ead crumbs
Mike a white sauce of butter, flour, and milk. Add mustard, ,.vOl"
cestershire sauce, salt, and pepper. Add corn, onion, green pepper, aud
ham. Pour in a 2-quart casserole. Top with bread crumbs and chees<.:.
Bake at 375
0
for 25 minutes. Serves 6. A very good way to use the last oJ
a ham.
MRS. LEtHON SARTAIN
RAISIN SAUCE FOR HAM
Y2 cup brown sugar ~ teaspoon cloves
* tablespoon dry mustard Few grains of mace, nutmeg
* tablespoon :ftour and cinnamon
Y2 tablespoon salt ~ to *cup seedless raisins
~ teaspoon pepper ~ cup vinegar
cups water
Mix dry ingredients. Add raisins, vinegar and water. Cook to a syrup.
Serve hot. May be reheated.
MRS. KENNETH SWARTWOOD
82 MEAT
STUFFING FOR BAKED HAM
This recipe belonged to Patrick Henry's mother. It is better when
stuffed into ham but can be baked in greased loaf pan if desired. Have
your butcher remove bone from t a ham and stuff the hole with the
following:
% cup vinegar 1 tablespoon dry mustard or
2 eggs prepared mustard
1 medium onion, chopped * cup white sugar
1 cup bread crumbs Red pepper to taste
2 tablespoons celery seed Black pepper to taste
Dash of sage may be added, if desired
Mix above ingredients all together. After stuffing ham and tying it
together with cord. bake in your usual way. This is pretty for a buffet
supper as the dressing is a mustard color, and it is nice to be able to cut
the ham all the way through. If baked separately, bake at about 300
0
in greased tin until firm but not hard. Let cool and slice and serve on
platter with ham.
MRS. ASHER WHITLEY
ROAST LEG OF LAMB
Stick lamb with tiny bits of celery and garlic. Rub well with lemon
juice. Sprinkle with salt and pepper. Place on rack (very important to
keep all lamb cuts out of own drippings for that is why it may have a
strong. objectionable flavor). Place 2 or 3 strips of bacon across lamb
leg, lay several slices of lemon on top. Bake on rack in open pan in 250
0
oven about It hours or until well done. When cooked, drain off drippings.
Remove rack, put lamb leg down in pan. Pour the following sauce over
lamb.
6 tablespoons melted butter 2 tablespoons Worcestershire
Juice of 3 lemons sauce
Uttle water
Heat with meat. Instead of the above sauce, you may use your own favor­
ite mint sauce.
MRS. P. CHAUVIN WILKINSON
MEXICAN. CASSEROLE
1 can tamales * pound cubed cheese, sharp
1 can chili. (no beans) cheddar
1 bag corn chips, medium 1 small onion, chopped
Break tamales. Layer ingredients in I-quart casserole. Put juice of
tamales over all. Bake about i hour at 350°. Serves 4.
MRS. WILLIAM R. SMITH
MEAT 83
MEXICAN CASSEROLE
1~ pounds bacon, fried then Salt and pepper, to taste
crumbled 1 teaspoon chili powder
1 tablespoon flour 1 No.2 can hominy ( 2 ~
2 cups canned or fresh cups)
tomatoes 1 medium onion, chopped
*pound mild cheese, grated
Fry the bacon (cured pork loin with no waste and'very little shrink·
age). Add flour, tomatoes, and seasonings. Brown hominy and onion in
hot bacon grease; add to bacon mixture. Place in bacon-greased casserole;
sprinkle with cheese. Bake in moderate oven for 30 minutes. Serves 6
generously.
MRS. GEORGE HILL
CORN CASSEROLE
2 tablespoons butter 1 rib celery, chopped
1 medium onion, chopped 1 can whole kernel or
*bell pepper, chopped creamed corn
2 green onions, chopped if Salt and pepper to taste
desired 1 can hot tamales
Chin powder
Saute seasonings in butter. Add corn and cook slowly a few minutes,
stirring frequently. Add salt and pepper to taste. Arrange mixture in a
It quart casserole, alternating layers of corn and sliced hot tamales.
Sprinkle each layer with chili powder. Bake in 350
0
oven until brown.
Serves 4. Good to serve with barbecue.
MRS. L. J. PERSAC, JR.
MEXICAN DINNER
ENCIDLADAS
Tortillas ~ teaspoon salt
~ cup fat 1 large can chili
~ teaspoon chili powder %cup cheese, g r a ~ d
1 onion, chopped
Heat tortillas in melted fat to which chili powder has been added.
Drain liquid from can of chili. Spread tortillas with chili; sprinkle onion
and cheese and roll tortilla. Place iri flat baking dish and put remainder
of chili, cheese and onion on top. Place in 300
0
oven to heat and serve
at once. Serves 4.
CHALUPAS
Tortillas 1 cup cheese, grated
1 cup mashed kidney beans ~ cup onion, chopped
1 can tomatoes Guacamole Salad
Drop tortillas in deep fat, and using large ladle, hold down center in
order to form a cupped tortilla. Drain and cover bottom of tortilla with
mashed beans; then layer vf tomato, onion and top with cheese. Place in
300
0
oven until heated thoroughly. Top with a spoonful of Guacamole.
Serves 4.
84 MEAT
GUACAMOLE SALAD
Avocado (soft) Lemon juice
Small onion, minced Mayonnaise
Salt and pepper
Mash avocado, add lemon juice, onion, salt and pepper to taste. Mix
in a bit of mayonnaise. Top on chalupas or serve with tomato and lettuce.
Serves 4.
MRS. J. W. COLE
TAMALE PIE
1 pound round steak, cut ill 3 tablespoons chill powder
cubes (ground meat can be 1 ~ cup yellow corn meal
used) 3 eggs
2 cloves garlic, minced 1 cup milk
2 onions, chopped 1~ teaspoon salt
1 cup salad oil Pepper to taste
1 can niblet corn 1 jar stuft'ed olives
1 can tomatoes 3 tablespoons butter
Cook meat, garlic, and onions in oil about 15 minutes. Add corn,
tomatoes, chili powder dissolved in a little water. Cook about 15 minutes
more, stirring constantly. Add yellow corn meal, well beaten eggs, milk,
salt, pepper, stuffed olives and butter. Cook 15 minutes; then pour into a
2-quart casserole and bake about 1 hour at 350
0
Serves 8. •
MRS. ROBERT LYLE
LEMON PORK CHOPS
3 or 4 very thick pork chops 1 lemon, sliced
Salt and pepper to taste 1 bell pepper, sliced
1 large .onion, sliced 2 cups tomato juice
Sear chops on both sides until brown in skillet with no grease. 'When
chops are brown on both sides, turn, add sliced ingredients. Add tomato
juice. A little more salt and pepper may be needed. Turn heat to simmer
and cook covered for 1 hour.
MRS. W. C. BOYD
PORK CHOPS AND APPLESAUCE
6 pork chops M, teaspoon cinnamon
1 large can applesauce M, teaspoon nutmeg
, ~ cup sherry wine Salt and pepper to taste
Brown chops in skillet. Remove to baking dish. Mix applesauce,
spices and sherry. Spoon t of this mixture on chops. Bake 20 minutes in
350
0
oven, turn chops and spoon on remainder of sauce. Return to oven
for another 20 minutes. Good!
MRS. RICHARD A. ROBERTS
MEAT 85
PORK CHOP CASSEROLE
4 pork chops 1 bell pepper, sliced
%, cup rice 1 onion, sliced
1 tomato, sliced 1 can beef bouillon
Place raw rice in bottom of casserole. Brown pork chops in skillet,
then arrange on top of rice. Or remove chops from skillet, put rice in
bottom, then replace chops. Place slice of onion, tomato, and pepper ring
on top of each pork chop. Pour can of beef bouillon over this. Cover
casserole and bake in oven at 375
0
for about an hour. Add water if
needed. This is a casseTOle dish that can be prepared ahead of time and
then put in oven when ready for it. It may also be simmered on top of
stove, covered, for about 30 minutes or until rice is tender.
MRS. R. W. SCHEFFY
VEAL CUTLETS WITH WINE
4 veal cutlets 1 3-ounce can mushrooms
4 tablespoons butter
*cup white wine
* cup water
Brown mushrooms in butter, melted in large skillet. Pound cutlets
thin, pounding' in seasoned flour as you do. Brown cutlets in skillet with
mushrooms. Then, add the wine and water. Cover; simmer for 20 min·
utes. The wine and water will be absorbed when done. Serves 4.
MRS. MCVEY GRAHAM
VEAL POCKET
7 pounds veal pocket (cut off shoulder)
Salt, pepper and garlic salt
Filling
2 pounds ground beef chuck 4 green onions, chopped
3 eggs 6 sprigs parsley, chopped
1 cup bread crmnbs Salt and pepper to taste
1 onion, chopped
* cup Worcestershire sauce
8 cloves garlic, crushed
* cup dry red wine
Rub inside of pocket with. salt, pepper, and garlic salt. Filling:
Combine all ingredients for filling. If mixture is not very moist, add a
little more wine or another egg. Stuff into veal pocket; close with skewers.
Salt and pepper entire veal pocket. Rub with bacon drippings or. oil.
Place in shallow baking pan. Cover pocket with bacon strips. Bake uncov­
ered in a 350
0
oven at least 3 hours so that filling is thoroughly cooked.
Remove pocket from oven; give it a chance to set before slicing in t inch
slices. Serves 12.
MRS. NAVEN O. COUVILLON
86 MEAT
VEAL PAPRIKA
* cup tissue-thin sliced
1 teaspoon salt
onions ~ teaspoon pepper
S tablespoons butter 1 ~ cup chicken stock
1 pound veal cutlets % cup sour cream
1 teaspoon paprika
Saute onions in butter; remove. Brown cutlets that have been turned
in seasoned flour. Add stock and onions, and simmer covered for 1 hour.
Add sour cream and paprika and heat until blended.
* cup flour
MRS. JIM SMITH
VEAL SCALLOPINI
l ~ pounds ground beef ~ teaspoon garlic puree
~ cup grated Italian cheese ~ teaspoon oregano
(Romano) 6 cans tomato sauce
S eggs 1 can tomato paste
1 cup bread crumbs 1 pound veal round (*"
Salt and pepper thick, cut in Y' squares)
2 tablespoons parsley, finely 1 large can mushrooms
chopped 6 bell peppers, finely chopped
Garlic salt
Mix ground beef, cheese, eggs, bread crumbs, salt, pepper, parsley,
oregano, and garlic puree in large mixing bowl. Form into small balls.
Brown in small amount of fat. Brown tomato paste in small amount of
fat; add to meat balls. Add tomato sauce to above. Brown the veal pieces
in small amount of fat; brown the drained mushrooms in small amount
of fat. Mix with above. Sprinkle top with black pepper, garlic salt, and
oregano. Cook 20 minutes. Then cook It hours over slow fire, stirring
every ten minutes. Half cook the bell peppers in a little fat; add to above
and cook 15 minutes more. Add water to thin if necessary. Serve as spa­
ghetti sauce. Serves 6-8.
MRS. ROLAND SELlG
VEAL SCALLOPINI
2 pounds veal shoulder 1 cup sliced mushrooms
l,I2 cup flour 1 teaspoon salt
1 onion 1 teaspoon sugar
1 clove garlic 1 can tomato soup
1 can water
Pepper, to taste
Cut veal in 2-inch squares. Dredge with flour. Mince onion and
garlic. Cook veal, onion, and garlic in fat until veal is browned. Add
remaining ingredients (to can of soup, add water as directed). Turn into
casserole. Cover. Ba'ke in moderate oven (350°) for 2 hours. Serves 6.
* cup fat
MRS. SARA MATrER
MEAT 87
GROUND MEAT DISHES
STUFFED HAMBURGERS
1 pound hamburger meat Stuffed green oHves, chopped
Tomato catsup Sharp cheese, grated
Salt and pepper
Make four patties out of hamburger meat, salt and pepper; spread
with catsup, spnnkle equal amounts of chopped olives and cheese. Fold
pattie over and pinch edge together in shape of t circle. Broil very
slowly in oven and serve with some of sauce which remains after cooking.
Spoon sauce over burger. Serves 4.
MRS. W. T. BAYNARD
BEANS SUPREME
1 can (1 pound, 13 ounce) 2
*
pounds ground beef
cup bacon drippings
pork and beans
1 large onion, chopped 1 can (16 ounce) red beans
green pepper, chopped teasp.oons salt
1 can (4 ounce) mushrooms Dash of cayenne pepper
1 can (16 ounce) stewed 1 tablespoon W.orcestershire
tomatoes sauce
1 can tomat.o soup (undi­ cups sharp cheese, grated
luted)
Brown meat in drippings in heavy skillet; add onions, green pepper,
and mushrooms. Cook until vegetables are lightly browned. Add tomatoes,
soup, beans, salt and Worcestershire sauce. Put in a 2* quart casserole.
Top with grated cheese and bake at 350
0
for about I hour. Serves 10-12.
MRS. H. PAYNE BREAZEALE
EGGPLANT AND GROUND MEAT CASSEROLE
1 pound ground beef to 1 teaspoon .oregano
2 tablesp.o.ons salad on 1 tablespoon Parmesan
1 medium eggplant cheese
1 cup grated Cheddar cheese
*
% cup flour
cup olive on 1 teaspoon salt
2 cans tomato sauce or Pepper to taste
2 cups homemade sauce
Shape ground beef into thick patties. Season to taste with salt and
peppet:. Brown in hot oil. Slice eggplant into thick slices (do not remove
skm). Season with salt and pepper, coat with flour, and brown in olive
oil. Place cooked slices in shallow baking dish. Top each with
browned meat pattIes. Cover with tomato sauce. Sprinkle oregano and
Parmesan cheese over it all. Top with the grated Cheddar cheese. Bake
at 300
0
for 35 minutes. Serves 6.
MRS. FRANK JORDAN
88 MEAT
CABBAGE ROLLS
1 large head of cabbage * teaspoon black pepper
1 pound ground beef 2 small onions, minced
1 pound ground pork 1 clove garlic, minced
1 tablespoon butter 1 cup cooked rice
1 tablespoon salt 1 No. 2 can tomatoes
Gently pull off eight large cabbage leaves from the head. Simmer in
1" boiling water, covered, for 5 minutes. Drain and layout for filling.
Combine ground beef and {lork. Saute in butter until brown. Add salt,
pepper, onions, garlic and nee. Fill leaves with mixture, using i of it for
each. Roll up each, folding ends to center. Secure with toothpick. Place
in greased skillet. Add tomatoes, cover and simmer for 45 minutes. Or
may be cooked in oven at 350
0
for 45 minutes. Remove toothpicks. Serves
4. Serve with cornbread sticks, baked potatoes and green beans and onion
ring salad.
MRS. FREDERICK P. HOLLIER
S ~ ~ E D BELL PEPPERS
6 medium sized bell peppers 2 strips bacon, fried and
2 tablespoons bacon drippings chopped
1 pound ground veal 2 ribs celery, chopped
4 slices bread, soaked in 1 medium sized onion,
water minced
Brown veal in bacon drippings. Add minced onion, celery, bacon,
I salt and pepper to taste. Cook 10 minutes. Add bread and simmer 30
minutes. When cooked, stuff into cleaned peppers. Sprinkle top with
bread crumbs and a bit of butter. Place in baking pan in small amount of
water and bake in oven at 450
0
, until peppers are done. Serves 6.
\
MRS. C. A. HUSTMYRE
!
1.
BAKED LASAGNA
1 pound ground beef 2 12-ounce cartons large curd
1 clove garlic, minced cream-style cottage cheese
1 tablespoon parsley flakes 2 beaten eggs
1 tablespoon basil 2 teaspoons salt
1* teaspoons salt * teaspoon pepper
2 cups tomatoes 2 tablespoons parsley flakes
2 6-ounce cans tomato paste *cup Parmesan cheese
1 10-ounce package lasagna 1 pound Mozzarella cheese
noodles .
Brown meat slowly. Add next 6 ingredients to meat. Simmer uncov­
ered until thick, 45 minutes to 1 hour, stirring occasionally. Cook noodles
until tender; drain; rinse in cold water. For lasagna, combine cottage
cheese with next 5 ingredients. Place t noodles in 13"x9"x2" baking dish;
spread t of cheese mixture over noodles; add t Mozzarella cheese and
!
t meat mixture. Repeat layers. Bake at 375
0
for 30 minutes. Serves 6-8.
I
MRS. LOUIS McHARDY
MEAT 89
ITALIAN PIZZA PIE
3 tablespoons olive oil 1 teaspoon oregano
2 cups onions, sliced 1 box roll mix
. ~ cloves garlic, minced ~ to %, pound just cooked
1 can tomato paste hamburger meat
2 cups water Romano cheese, grated
1 teaspoon salt Mozarella cheese, slivered
Saute the onions and garlic in the olive oil. When clear, add tomato
paste, water, salt and oregano. Simmer 25 minutes. Allow the roll mix
to rise once, but not after rolling out. Roll mix will cover two 9" or 10"
pie pans and one 7" pan. Divide sauce on pies. Sprinkle hamburger meat
on them. Then sprinkle Romano cheese over meat. Lay slices of Mozza­
rella cheese on top. Sprinkle oregano over each pie. Bake at 400
0
for
20 minutes or until dough browns and the rest is bubbly. Freezes perfectly.
Serves. 8. .
MRS. JOSEPH F. YODER
GROUND BEEF, CORN AND TOMATO PIE
2 tablespoons fat <I tablespoons butter
1 clove garlic, minced 5 tablespoons flour
1 onion, chopped 1 teaspoon brown sugar
1 pound ground beef . ~ teaspoon chili powder
2 cups camied tomatoes 1 teaspoon salt
2 cups canned corn ~ teaspoon paprika
Pie crust, biscuits or slices of buttered bread
Melt fat and saute garlic and onion; stir in ground meat and brown.
Add tomatoes and corn. Melt butter; stir in flour. Add these ingredients
to the meat mixture; stir and cook until boiling. Season with sugar, chili
powder, salt and paprika. Place in a greased, oven-proof dish. Top with
pie crust, biscuits or slices of buttered bread. Place in a hot oven of 425
0
until the top is done, about 20 minutes. Serves 6.
MRS. CHARLES SHRADER
MEAT PIE A LA LU
1 pOlmd ground beef 1 can cream of ID /lshroom
2 tablespoons fat soup
1 medium onion .% to 73 cup Romano or Par­
1 clove garlic, minced mesan cheese, grated
1 large carrot, grated Salt, black pepper, pinch red
% to % cup celery, chopped pepper
Pinch oregano, cumin, and
marjoram (optional)
Brown meat in fat (lightly); add onions, garlic, celery, carrots; cook
slightly. Add soup, cheese, and seasonings. Thin with milk, if necessary.
Line casserole with pie crust, reserving enough crust for the top. Put
above mixture in pie crust and bake at 350
0
for about 30 minutes or until
crust is desired shade of brown. Serves 4-6.
MRS. JAMES LAROCHE
90 MEAT
CIDLI CON CARNE
2 pounds ground round steak 1 can tomatoes or tomato
2 tablespoons butter soup
2 green peppers 2 or more tablespoons chili
1 or 2 onions, sliced powder
2 cans kidney beans Salt and pepper to taste
Brown meat in butter. Add peppers and onions, cooking until onions
are soft. Add beans, tomatoes and seasoning. Simmer 30 minutes. Serve
while hot on toast, crackers or just plain.
MRS. A. K. GORDON, SR.
PIZZA
Crust
2 packages dry yeast 2 teaspoons salt
2 cups warm water ~ cup olive oil
2 teaspoons sugar 7 cups flour
Stir yeast into water until dissolved; add sugar, salt, olive oil. Add 4
cups flour, beat until smooth; then add 3 cups flour. Mix well, use your
hands for this. Turn out on board and knead well. Let this rise until
double in bulk (about I hour). Punch down and roll out very thin into
4 large pizza pans.
Filling
2 cans Italian style tomatoes Italian sausage or lightly
1 teaspoon basil browned ground meat
1 teaspoon oregano Mozzarella cheese
Salt and red pepper Parmesan cheese, grated
Anchovies or mushrooms , ~ cup olive on
Mash tomatoes, spread on dough. Sprinkle with basil, oregano, salt
and pepper. Spread with anchovies or mushrooms, Italian sausage, or
ground meat. Top with thinly sliced Mozzarella cheese and Parmesan
cheese and olive oil. Cook at 400
0
for about 25 minutes. Serve hot.
MRS. P. E. ROBERTS, JR.
QUICK BEEF STROGANOFF
~ cup onion, minced ~ teaspoon monosodium
~ cup butter glutamate
1 pound round steak, ground ~ teaspoon paprika
1 clove garlic, minced . 1 medium can mushrooms
2 tablespoons flour 1 can cream of chicken soup
2 teaspoons salt 1 cup sour cream
~ teaspoon pepper ~ cup chopped chives
Brown onion and steak in butter. Add the next 7. ingredients and
saute for 5 minutes. Add chicken soup, undiluted and simmer for 10 min­
utes. Stir in sour cream. This can be served over rice, noodles, potatoes
or toast and garnished with chopped chives. Serves 4-6.
MEAT 91
MEAT BALLS AND RICE IN CONSOMME
1 pound ground meat 2 tablespoons celery and
1 teaspoon salt leaves, chopped
1 sman onion, chopped
*
%
cup green pepper, chopped
teaspoon pepper
% cup rice
1 can condensed consomme
1 can water
Mix ground meat, salt and pepper, and shape into 12 balls. Brown
slowly on all sides in skillet, using a.small amount of fat, if necessary. Add
green pepper, celery and onion, and cook 5 minutes longer. Add rice, con­
somme and water. Bring to boil; cover, and simmer gently, stirring occa­
sionally, for 20 minutes or until rice is tender and liquid is absorbed.
Serves 4.
NOTE: If desired, 3 bouillon cubes dissolved in 3 cups of hot water may
be substituted for the canned consomme.
MRS. HUGH MIDDLETON
QUICK ITALIAN RICE
1 cup minute rice 1
*
*
clove garlic, 1inely chopped
teaspoon salt
teaspoon sugar
1 tablespoon butter
1 pound ground chuck
~ medium sized onion, Pepper to taste
chopped 1 cup tomato juice
Brown rice in butter, stirring constantly. Remove from skillet. Brown
meat, onion and garlic in same skillet. Add rice to mixture, seasonings and
tomato juice. Cover and let simmer until rice absorbs tomato juice, about
5-10 minutes. Serves 4-6.
MRS. DONALD HALLMAN
HAMBURGER SKH..LET DISH
1 cup uncooked rice 1 No.2 can tomatoes
2 tablespoons shortening or 2 teaspoons salt
bacon drippings Pepper
1 pound ground meat 1 teaspoon sugar
1 cup bouillon
*
* cup onion, chopped
cup celery, chopped 1 teaspoon Worcestershire
sauce
Brown rice slowly in hot fat in a heavy skillet, stirring frequently. Add
~ o u n d meat, onion and celery. Brown well. Add tomatoes and other
mgredients. Cover and simmer until rice is tender, about 411 minutes.
Serves 4-6.
MRS. R. W. SCHEFFY
92 MEAT
SAUSAGE AND RICE CASSEROLE
1 pound bulk sausage 1 green pepper, chopped
1 cup onion, chopped 1 cup rice, uncooked
1 clove garlic, chopped 1 can cream of mushroom
1 cup celery, chopped soup
2 cans cream of chicken soup
Brown sausage in frying pan and pour off grease. Add chopped onion,
garlic, celery and green pepper to sausage and simmer until tender. Wash
rice and add to mixture in pyrex baking dish along with the soups. Bake
It hours at 350°, stirring occasionally. Serves 6.
MRS. J. H. BENTON
ZATONI (FOR A LARGE GROUP)
2 green peppers, chopped 2 cans whole kernel corn
4 onions, chopped Juice of 1 lime
4 cloves garlic, crushed 2 cans (large) mushrooms,
~ cup salad on drained; save juice
4 cans tomato soup 2 12-ounce packages spaghetti
2 cans tomato paste 4 pounds ground beef, lean
Salt, at least 4 teaspoons 1% pounds American cheese,
Pepper to taste mild
Saute peppers, onions and garlic in salad oil. Add tomato soup and
paste. Season to taste with salt and pepper. Let simmer. Add corn, juice
of lime, and mushrooms. Boil spaghetti; drain. Simmer meat in mush­
room juice. Place in layers in largest casserole you can get your hands on
or in 2 large casseroles. Sprinkle each layer with grated cheese. Bake until
heated through at 350
0
Cover to heat. Serves 30. •
MRS. CLAUDE D. SMITH
Jackson, Mississippi
BAKED cmLI SPAGHETTI
1 package spaghetti 1 tablespoon Worcestershire
% pound ground round steak sauce
2 tablespoons chili powder 8 shakes hot sauce
(mixed in meat) 3 tablespoons chili powder
2 medium onions, chopped (mixed in sauce)
1 green pepper, chopped Salt and pepper
Bacon drippings % pound sharp cheese, '
1 can tomatoes grated
1 medium can chopped mush­ Catsup
rooms
% cup buttered bread crumbs
Cook spaghetti in boiling water for 20 minutes, or until tender.
Brown onion, pepper and seasoned meat in bacon drippings. Mix with
tomatoes, mushrooms, Worcestershire sauce, hot sauce, chili, salt, pepper
and most of the cheese. Add cooked spaghetti, mix well. Place in buttered
baking dish, top with rest of cheese, catsup and crumbs. .Bake in oven at
350
0
for 30-45 minutes. Can be mixed beforehand and kept in refrigerator.
MRS. BENTON HARELSON
MEAT 98
ITALIAN DEUGHT
1 ~ pounds ground beef 1 can creamed corn
8 large onions, chopped 2 cans tomato soup
8 cloves garlic, minced 8 soup cans water
1 stick butter Salt and pepper
1 can sliced mushrooms 1 8-ounce package vermicelli
(uncooked)
Saute meat, onions, and garlic in the butter. Add mushrooms, corn
and soup with water. Add vermicelli. Start at 350
0
oven· for 30 minutes.
Then turn oven to 200
0
for Ii hours or until like baked spaghetti. Serves
8-10.
MRS. CHARLES BEADLES
SPAGHETTI CASSEROLE
~ cup bacon drippings 1 sprig thyme
1 pound ground beef 1 teaspoon salt
1 large onion, minced Dash cayenne pepper
1 green pepper, chopped 2 cans tomato sauce
1 rib celery, chopped 2 cups cooked spaghetti
1 clove garlic, minced 1 large can mushrooms
1 bay leaf %, cup sharp cheese, grated
Melt 1 the above amount of bacon drippings in a skillet and brown
ground beef in it. Remove to a bowl. Add remaining bacon drippings
and saute onion, green pepper, celery and garlic until onion is slightly
browned. Add bay leaf, thyme, seasonings, tomato sauce, and browned
meat, and simmer slowly for 1 to It hours. A little water may be added
if sauce becomes too thick. Stir occasionally to prevent scorching. Mean­
while, cook spaghetti in boiling, salted water, until tender. Drain. 'When
meat and sauce are done, combine with spaghetti and mushrooms in a
casserole, and top with the grated cheese. Cover and bake in oven at 350
0
for 30 minutes. Remove cover for the last 10 minutes of baking to brown
slightly. Afakes a good meal with a green salad, French bread and dessert.
MRS. WYLIE BARROW
MEAT SAUCE FOR SPAGHETTI
2 tablespoons bacon drippings 2 teaspoons salt
or margarine ~ teaspoon black pepper
1 cup onions, diced Cayenne to taste
1 cup celery, chopped ~ teaspoon thyme
1 cup green pepper, chopped 2 bay leaves
1 pound ground beef or veal ~ cup tomato paste
2 cups tomato juice
Brown onions, celery and green pepper in margarine. Add meat and
fry until meat turns from red to brown. Add remaining ingredients and
cook on low heat for at least 1 hour. Mix with boiled, salted spaghetti
(i pound) . Serve topped with Parmesan cheese. Serves 6.
MRS."RENNETH LANDRY
94 MEAT
HOLIDAY MEAT LOAF
1 cup bread crumbs
1 cup milk
3 eggs
1 pound lean beef, finely
ground
1 pound ham, finely ground
2 ounces salt pork, finely
ground
Soak bread crumbs in milk.
1 pound lean veal, finely
ground
3 teaspoons salt
~ teaspoon blacli: pepper
~ teaspoon marjoram
~ teaspoon thyme
2 medium onions, chopped
finely
Mix all ingredients, including soaked
bread crumbs, thoroughly. Shape into a loaf in a flat baking pan. Bake
for 2 hours and 15 minutes at 350
0
While baking, baste with the follow­ •
ing mixture:
%, cup brown sugar 2 tablespoons vinegar
2 teaspoons dry mustard %, cup water
KOTE: This may be garnished with bits of canned fruit after the first
basting. Mix basting ingredients and bring to a boil before using
to baste. Small amounts of water may be added if necessary. This
meat loaf serves 12.
MRS. HUBERT F. BRENNAN
COMPANY MEAT LOAF
~ cup bell pepper, chopped
1 clove garlic, minced
2 onions, chopped
~ cup celery, chopped
1 cup bread crumbs
1 pound veal, ground
1 pound beef, ground
2 eggs
~ cup milk
Salt to taste
Pepper to taste
1 can cream of mushroom
soup
3 tablespoons Worcestershire
sauce
3 tablespoons horseradish
% cup tomato catsup
Parsley
Add bell pepper, garlic, onions, celery, bread crumbs to ground meats.
Work in and milk along with salt and pepper. Shape and put in loaf
pan. Bake 325
0
for 45 minutes. Mix soup, Worcestershire sauce, horse­
radish and catsup, and put on top of loaf. Bake 30 minutes longer.
Sprinkle with parsley before serving. Serves 8.
MRS. J. EMORY ADAMS
MEAT 95
MEAT LOAF WITH SWEET SOUR SAUCE
2 pounds ground meat 2 ~ teaspoons salt
~ cup onion, finely chopped 1 teaspoon dry mustard
~ cup celery, finely chopped 2 beaten eggs
2 cloves garlic, finely chopped ~ cup bell pepper, minced
Cracker crumbs or bread soaked in warm milk if desired for filler
Mix lightly the above ingredients, form into loaf, and bake at 325
0
for 30 minutes before adding the following sauce:
~ cup tomato sauce 2 tablespoons brown sugar or
1 cup water molasses
2 tablespoons vinegar
Mix together sauce ingredients andpour over meat loaf in oven. Con·
tinue baking It hours longer, basting occasionally. Serves 6.
MRS. GERALD BYARS
JANE'S SPECIAL
~ cup olive on 1 pound fresh raw spinach
1 pound ground beef (washed, trimmed and
1 large onion, finely chopped chopped)
~ pound fresh mushrooms Salt and pepper
(or more), sliced 2 beaten eggs
Note: Instead of fresh mushrooms, you may use 1 large can of
stems and pieces.
Heat olive oil in a heavy skillet. Saute beef and onion in hot oil
until beef is brown and onion is tender. Add mushrooms and saute until
tender. Add spinach, salt and pepper, and saute lightly, turning constantly
with a fork. Add the well beaten eggs and continue turning with the
fork until eggs are set and evenly distributed throughout the mixture.
Serve as a one-dish meal with plenty of crusty French or Italian bread and
a good dry red wine, if desired. Serves 4.
MRS. DAVID VAN GELDER
QmCK BROWN SAUCE
3 tablespoons butter or bacon 1 teaspoon soy sauce
drippings 1 teaspoon monosodium
3 tablespoons flour glutamate
2 cans beef consomme or Garlic salt to taste
bouillon Pepper to taste
Make a roux of bacon drippings and flour. Gradually add consomme
and bring to a gentle boil. Reduce heat and simmer approximately 30
minutes. Skim off fat and strain through a sieve. If a seal of fat is used,
the brown sauce may be kept in the refrigerator about three weeks. If
the seal of fat is not used, remove the sauce from the refrigerator every
four or five days. Boil it; cdol it; and return it to refrigerator. This sauce
may be kept in the freezer indefinitely.
96 MEAT
BROWN SAUCE
% cup beef suet (or %cup
beef or pork drippings)
2 cups diced carrots
2 onions, coarsely chopped
% cup flour
2 ribs celery, coarsely
chopped
4 sprigs parsley, chopped
2 cloves garlic, crushed
~ teaspoon thyme
4 peppercorns
2 bay leaves
3 cups red wine
1 teaspoon salt
1 teaspoon seasoning salt
1 teaspoon monosodium
glutamate
1 teaspoon soy sauce
3 cups beef consomme (or 3
bouillon cubes melted in 3
cups boiling water)
2 cups canned tomatoes (or 6
fresh tomatoes)
l\Jelt suet or drippings in heavy Dutch oven. Cook carrots and onions
until onions turn yellow. Add flour and stir constantly until dark brown,
being careful not to burn. Add all ingredients, except tomatoes; bring to
boil, skimming off fat as it rises to surface and stirring occasionally. Add
tomatoes or tomato sauce and simmer approximately 30 minutes. Strain
through a sieve. Cool sauce and store in refrigerator with a seal of melted
fat until needed. Yield-about 4 cups. May be kept 3 weeks. Good for
ragouts> braised steaks) ribs) Chateaubriand-any meat or game.
MRS. CHARLES DUCHEIN, JR.
SEAFOOD
SEAFOOD 98
SEAFOOD
Seafoods par excellence-a superabundance is ours in "River Road"
country-the perf-ection and variety of which is unsurpOJSsed! From the
waters of the' Gulf of Mexico come the famous salt-water varieties-the
red fish and red snapper, the flounder and the pompano, the speckled
trout and the Spanish mackerel. The rivers and bayous of Louisiana offer
fresh water varieties such as the bass and the sac-a-lait. To enhance our
culinary advantage from a seafood standpoint there are such delicacies
as the lake and river shrimp, the hard-shell and the sOft-shell crabs, the
oysters, the crayfish and the famous green turtle. These cam be had for
the fishing!
BOmLLABAISSE
A LA NOUVELLE ORLEANS
("Bouillir"-to boil; "baisse"-stop)
Thackeray once said of the Creole Bouillabaisse: "In New Orleans
you can eat a Bouillabaisse, the likes of which was never eaten in Mar­
seille or Paris." The reason for this New Orleans triumph is two match­
less fish from the waters of the Gulf of Mexico-the red snapper and the
red fish. Use equal parts of each.
4 pounds fish filets 2 onions, chopped fine
Salt and pepper % cup sherry wine
3 sprigs thyme, minced very 2 cups tomato pulp
fine ~ lemon, cut in very thin
3 sprigs parsley, minced very slices
fine 1 pint fish stock or boiling
3 bay leaves, minced very fine water
3 cloves garlic, minced very Salt, pepper and cayenne to
fine taste
6 allspice, ground, very fine Pinch of saffron, chopped fine
2 tablespoons olive oil or Buttered toast slices or rice
butter
(To make the fish stock, boil the head of the red snapper and red
fish in It quarts of water containing one sliced lemon and a herb bouquet
of thyme, bayleaf and parsley. When reduced to one pint, remove the fish
head and herb bouquet; strain the stock and reserve.)
Rub each slice of the fish with salt and pepper and then with the
mixture of minced herbs, garlic, and allspice. The fish must be per­
meated by the herbs, garlic, and spice to assure the success of this dish.
Heat oil or butter in a very large pan-so large that fish filets will not
overlap. Add onion to heated oil. Lay fish slice by slice into the pan;
cover and let ,etouffee, or smother, about 10 minutes, turning once, so
that each side may be partially cooked. Remove fish filets. Add wine and
stir well. Add tomato, lemon, and fish stock or water. Season with salt,
pepper and cayenne. Let mixture boil until it is reduced almost one-half.
Add fish filets; cook about 5 minutes longer. Add a little hot sauce to
the pinch of saffron to dissolve it. Spread saffron over top of fish. Place
fish on toast or rice; pour sauce over fish and serve immediately.
99 SEAFOOD
COURTBOUILWN
5 pound red snapper Salt, black pepper and red
1 cup water pepper to taste
Salt and pepper * cup Worcestershire sauce
1 cup bacon drippings Small bunch green onions,
1 large onion, chopped chopped
1 bell pepper, chopped Small bunch parsley, chopped
6 stalks celery, chopped 6 bay leaves
1 can tomato paste Good size pinch sweet basil
1 can water
* teaspoon oregano
1 cup either red or white dry
wine
Cut the thick fine meaty part of the red snapper into two inch squares
and set aside. Cook the remamder of the fish-the head, bones and small
bits of meat thereon-in I cup of seasoned water to make fish stock.
Remove head and bones; reserve slock containing' small bits of meat.
GRAVY: In an iron pot, saute the onion, celery and bell pepper in the
bacon drippings very, very slowly until vegetables appear almo5t con­
gealed, but not browned. Add tomato paste, can of water and the cooled
fish stock, containing bits of fish. Add the wine and remainder of season­
ings. Add garlic and herbs. Cook two hours at very low temperature.
Then add the squares of red snapper which form the individual servings.
Cook only 20 minutes after adding squares of fish. Serve over hot rice.
Serves 6 to 8.
This Courtbouillon may also be used as an hors d'oeuvre and served
in a chafing dish. In this case, cut up the whole fish and add to the I
cup of seasoned water to make stock. Then debone fish and add to gravy,
as directed above. Cook to a consistency for spooning over crackers.
MRS. NAVEN O. COUVILLON
E'ISH COtJRTBOUILLON
3 pounds catfish steaks 1 clove garlic, minced
~ cup salad oil 1 can tomato sauce
2 onions, minced Lemon slices
Bring oil to medium heat. Add alternate layers of fish, sprinkled with
salt and black pepper, onions and garlic, lemon slices and tomato sauce.
Add no water. Cover. Simmer for 1 hour. A small amount of water may
be added toward end of cooking time if necessary for more gravy. Serves 4.
Serve on mounds of rice, along with tossed green salad and French bread.
MRS. FREDERICK HOLLIER
CRABS
.To BOIL CRABS: Crabs are boiled in seasoned water (as for shrimp)
using plenty of salt> and enough water to cover. They should cook about
20 to 25 minutes. Adding 2 tablespoons of vinegar to the water makes
crabs easier to pick.
To CLEAN SOFT SHELL CRABS: Lift and bend back tapering points on
crab's back. Remove the spongy substance underneath. Remove eyes and
"sand bags" behind eyes. Remove long narrow "apron" on front of crab
which begins in center of crab and ends in a point.
100 SEAFOOD
CIDNESE CRAB CASSEROLE
1 can cream of mushroom 1 cup sliced celery
soup Dash Worcestershire sauce
% cup sherry, optional 1 small can sliced mushrooms
1 pound fresh crab meat 1 No. 303 can Chinese
~ cup walnuts, coarsely noodles
chopped 1 cup potato chips, bread, or
1 small can water chestnuts cracker crumbs
~ cup. finely chopped onions
Mix soup and sherry. Combine other ingredients, except noodles, and
add to soup mixture. Add noodles at the very last in two quart casserole.
Sprinkle crumbs on top just before baking in 350
0
oven for 30 minutes.
Serves 12.
MRS. ROBERT DONALD
,CRAB MEAT CASSEROLE
5 tablespoons butter 1 pimento, minced
3 tablespoons flour 2 tablespoons sherry
2 cups milk 1 egg, beaten
2 tablespoons minced onion Dash of hot sauce
, ~ teaspoon celery salt 1 teaspoon salt
1 tablespoon grated orange Dash of black pepper
rind, optional 1 pound fresh crab meat
1 tablespoon minced parsley Bread crumbs
1 tablespoon minced green 1 tablespoon butter
pepper
Make white sauce of butter, flour and milk; then add next six in­
gredients. Remove from heat. Add sherry. Add little hot sauce to egg;
then add egg to rest of sauce. Add hot sauce, salt, pepper ..and crab meat.
Put in I! quart casserole-sprinkle top with bread crumbs mixed with 1
tablespoon melted butter. Bake in a 350
0
oven 15 to 20 minutes. Serves
6 to 8.
MRS. LENTON SARTAIN
DEVILED CRABS
12 hard shelled crabs or 1 teaspoon prepared mustard
1 13-ounce can crab meat ~ teaspoon bottled horse­
(2% cups) radish
4 tablespoons butter 1~ teaspoons salt
2 tablespoons flour 1 cup milk
1 tablespoon minced parsley 2 hard cooked eggs, minced
2 teaspoons lemon juice , ~ cup soft bread crumbs
2 tablespoons melted butter
Flake the crab meat. Melt 4 tablespoons butter in a double boiler;
stir in flour; add parsley, lemon juice, mustard, horseradish, salt, pepper
and milk. Heat, stirring until thickened. Add crab meat and minced eggs.
Fill the crab shells or ramekins with this mixture. Sprinkle with the bread
crumbs which have been combined with 2 tablespoons melted butter and
bake in a moderately hot oven 400
0
for 10 minutes. Serves 6.
MRS. LAURANCE W. BROOKS
SEAFOOD 101
C ~ A B M E A T RAVIGOTE
1 pound lump crab meat Hollandaise Sauce
1 bunch chopped green onions (using only green ends)
Make Hollandaise Sauce as follows:
~ cup butter 4 egg yolks, slightly beaten
2 tablespoons flour 2 tablespoons vinegar
1 cup milk 2 tablespoons lemon juice
~ teaspoon salt
Make a white sauce in top of a double boiler by blending melted
butter, flour and milk. When blended pour over beaten egg' yolks. Put
mixture back in double boiler, stirring constantly until thick. Remove
from heat and add vinegar, lemon juice. salt and chopped green onions.
This makes a medium thick Hollandaise and must be served immediately.
Put a serving of crab meat in individual casseroles, and pour sauce to
cover on top of crab meat. Serves 6 to 8.
MRS. WILLIAM T. BAYNARD
CRAB MEAT AND MUSHROOMS IN WINE SAUCE
1 pound fresh crab meat 2 tablespoons flour
~ pound fresh mushrooms, ~ cup milk
sliced, or 1 large can of ~ cup white wine
mushrooms (stems and ~ teaspoon dry mustard
pieces) ~ teaspoo.n dry tarragou
2 tablespoons butter (to Salt to taste
saute fresh mushrooms) Pepper to taste
2 tablespoo.ns butter Hot sauce to. taste
%, cup bread crumbs
Pull crab meat apart and remove stiff membranes. Saute mushrooms
in butter. (If mushrooms are not fresh add later.) Make a cream sauce
blending melted butter, flour and milk, wine, mustard, tarragon, salt,
pepper and hot sauce. Cook 2 or 3 minutes. then add crab meat and
mushrooms. Place in casserole; sprinkle top with bread crumbs and dot
with butter. Bake at 350
0
for 30 minutes uncovered. Cover before serving.
Serves 4. This can be made with shrimp, or crab meat and shrimp.
MRS. J. BURTON LEBLANC
CRABMEAT MORNAY
1 stick butter ~ pound grated S\\18s cheese
1 small bunch green o.nions, 1 tablespoon sherry wine
chopped . Red pepper to taste '
lh ClIp finely chopped parsley Salt to. taste
2 tablespoons flo.ur 1 pound white crab meat
1 pint breakfast cream
Melt butter in heavy pot and saute onions and parsley. Blend in flour.
cream, and cheese, until cheese is melted. Add other ingredients and
gently fold in crab meat. This may be served in a chafing dish with 1\Jelba
toast or in patty shells.
MRS. CHARLES CAPLINGER
102 SEAFOOD
CRAB AND ARTICHOKE CASSEROLE
3 tablespoons butter Dry mustard to taste
3 tablespoons 110m Hot sauce to taste
lY2 cups milk ·4 hard-cooked eggs, chopped
1 teaspoon salt 1 pound can artichoke hearts
;s teaspoon pepper (bottoms)
Y2 teaspoon Worcestershire 2 cups crab meat
~ cup or more Parmesan
*
sauce
cup Parmesan cheese cheese
Make white sauce by melting butter, adding flour, and gradually add­
ing milk, stirring constantly. Season with salt, pepper, Worcestershire
sauce, cheese, mustard; hot sauce. Add eggs, artichoke hearts, and crab
meat. Pour into It quart casserole. Sprinkle top with t cup or more
Parmesan cheese. Bake at 350
0
for 30 minutes. Serves 4 to 6-6 for
luncheon, 4 for dinner-men like it! If you use frozen artichoke hearts,
use I package and defrost before using. A pound can of fresh crab meat
is enough. This may be cooked at a slower heat for a longer period, but
it must be watched or it will dry out.
MRS. JOHN GORDON
MRS. LENTON SARTAIN
CRABMEAT TECHE
1 large bell pepper, chopped 1 teaspoon salt
2 large white onions, chopped Y2 teaspoon black pepper,
6 ribs celery, chopped freshly ground if possible
1 large can mushrooms Y2 teaspoon celery salt
(stems and pieces) 1 teaspoon oregano
3 cloves garlic (through (pounded)
press) Dash hot sauce
4 tablespoons bacon drip- % cup chopped parsley
pings 1 pound can white lump crab
6 slices dry toast meat*
lY2-2 cans chicken broth % cup cracker crumbs
1 tablespoon Worcestershire 3 tablespoons butter
sauce Dash of paprika
" Equivalent amQunt of canned Alaska King crabmeat may be substituted.
Saute onions, bell pepper, celery, mushrooms and garlic in bacon drip­
pings until tender. Add crumbled toast which has been soaked in t of
chicken broth. Add seasoning and simmer in skillet until well blended.
Add parsley and second half of chicken broth, to moisten. Finally, add
crab meat, blend thoroughly, and turn into huttered casserole. Cover with
cracker crumbs, dot with butter and sprinkle with paprika. Bake in 350
0
.
oven for 20 minutes. If casserole is made ahead and refrigerated, bake
4 minutes to I hour. Serves 8.
MRS. Roy DABADIE
SEAFOOD 103
To BOIL CRAYFISH: Boil exactly as shrimp, but boil a little longer­
about 20 minutes. If preparing for Cmyfish Bisque, scald the crayfish, but
do not boil. They are cleaned by removing head, tail and body shell. The
body shell is what is used in Crayfish Bisque for the stuffing, referred to
as the head." U
CRAYFISH ETOUFFEE
30 pounds crayfish 1 pimento
1 cup shortening Hot sauce to taste
Crayfish fat Salt and pepper to taste
1 stalk celery 1 teaspoon monosodium
6 medium onions glutamate
4 cloves garlic 4 teaspoons Worcestershire
1 bell pepper sauce
1 cup green onion tops Crayfish tans
Cook 30 pounds crayfish in almost boiling water for 20 minutes; re­
move and drain. Peel tails, saving any yellow fat that clings to tailor
head in a separate container. Grind vegetables and cook in shortening
until tender. Add seasonings and blend well. Add crayfish tails and cook
about 15 or 20 minutes (do not overcook). Turn off heat and let stand
30 minutes until seasoning blends. Serve on rice. When reheating, use
double boiler. Makes 8 quarts or 30 servings.
MRS. HANSEN SCOBEE
LOBSTER RARA AVIS
1 pound rock lobster tans 2 tablespoons lemon juice (or
~ stick butter enough to give tart flavor)
~ cup chopped onion ~ teaspoon black pepper
~ pound fresh mushrooms, 1 teaspoon Worcestershire
sliced sauce
1 teaspoon salt (or to taste)
Remove raw lobster tails from shells, cut into I-inch square pieces.
Melt butter in skillet. Saute chopped onion and sliced mushrooms over
.medium heat until onion is soft but not brown. Add lobster meat and
cook, stirring occasionally, until meat is opaque. Do not overcook. Add
lemon juice, salt, pepper and vVorcestershire. Serve over crisp toast strips.
Serves 2 or 3. Shrimp may be substituted for lobster. Canned mushrooms
may be used, although flavor is not as good. Do not spare lemon juice
and vVorcestershire. Red pepper may be added if you like.
MRS. W. G. REYMOND
O Y 8 T E R ~ FITZPATRICK
2 dozen oyster shells Hot sauce
3 dozen oysters 8 strips bacon
1 clove of garlic Catsup
Rub well dried out oyster shells with clove of garlic. Put a drop of hot
sauce in shell, add one large or 2 small oysters, top with 1 inch piece of
bacon, and add dash of catsup. Broil 15 minutes in 350
0
oven. Serves 2,
using one dozen oysters apiece.
DR. ELIZABETH FAUST
104 SEAFOOD
EOREVISSE DE MER CONGEL:EE
(Oongealed Lobster Salad)
2 envelopes plain gelatin l' large onion. chopped fine
Y2 cup cold water Y2 cup finely chopped celery
1 cup tomato juice ~ cup green pepper
Y2 cup tomato sauce 2 green onions. chopped
Juice of one large lemon Parsley
1 tablespoon Worcestershire 2 cloves garlic. grated
sauce Salt. red and black pepper to
~ cup white wine taste
2 tablespoons prepared horse­ 1 medium can lobster. or
radish 2 cups boned crayfish
Soften gelatin in t cup cold water. Heat tomato j..lice; then add hot
tomato juice to softened gelatin. Add remaining ingredients, except the
lobster. Break lobster into medium sized pieces; add to mixture. Pour
into well buttered mold. Chill and serve with Horseradish Sauce.
THE EDITORS
HORSERADISH SAUOE
% cup mayonnaise ~ cup lemon juice
4 tablespoons horseradish Salt and pepper to taste
1 tablespoon Worcestershire Ohopped parsley
sauce
Mix all ingredients and serve over salad.
MRS. NAVEN O. COUVIl.LON
OYSTER-ARTIOHOKE RAMEKINS
Makes 3 ramekins:
3 artichokes (burr) 2 dozen oysters and oyster
3 tablespoons butter liquor
lY2 tablespoons fl.our 1 tablespoon chopped pimento
% teaspoon salt 1 clove garlic (through
% teaspoon pepper press). optional
~ teaspoon hot sauce % cup bread or cracker
2 tablespoons paprika crumbs
Y2 teaspoon thyme 1 ounce sherry
Boil artichokes until very tender-l t hours at least. Scrape leaves
and mash hearts. Brown flour in butter, add seasoning, oyster water, and
artichoke mixture. Broil oysters in a little butter until they curl. Mix all
ingredients, adding sherry last. Place mixture in ramekins, top with
crumbs and dot with butter. Sprinkle with paprika. Heat in hot oven,
450°, 10 minutes or until crumbs are brown.
Variation: 6 ground artichokes may be used rather than burr, when
in season. Mushrooms may be added if desired. Serves 4 to 6.
MRS. Roy DABADIE
I
...J
SEAFOOD 105
OYSTERS BIENVILLE I
48 oysters ~ pound butter (1 cup)
2 pounds cooked shrimp ~ cup cream
2 cans (No.1) mushrooms ~ demitasse cup absinthe
1 pod garlic (or 5 cloves) (or any white wine)
1 large onion 4 tablespoons Hour
1 ~ cups milk 1 pound cheese, grated
1 ~ cups chicken broth or (Sharp American)
fish stock
Dice fine the shrimp, mushrooms, garlic and onion. Mix and sim­
mer milk, broth, butter, cream, wine and flour. Add chopped ingredients
and simmer slowly 15 minutes. (This is best and easiest done in a blender,
and then simmered.) Put oysters in shells on rock salt and run under
hot broiler for 2 mmutes. Drain water off oysters. Pour sauce on each
oyster and run under broiler for 2 minutes. Add grated cheese, bread
crumbs and paprika. Brown under broiler. St;rve hot. Serves 4 at 1
dozen a piece.
MRS. JACK REITZELL
OYSTERS BIENVILLE n
~ cup butter % cup liquid (juice from
3 tablespoons flour mushrooms and shrimp)
1 clove garlic, minced 1 dozen shrimp, cooked and
1 tablespoou onion juice chopped
1 tablespoon Worcestershire 1 tablespoon sherry
sauce 1 ~ pints oysters
~ teaspoon celery seed Parmesan cheese
1 2-ounce can mushrooms Paprika
(stems, pieces) Salt to taste
Make sauce of butter, flour, garlic, onion juice, Worcestershire sauce,
celery seed, and liquid. Add mushrooms, shrimp and sherry. Slide oysters
under broiler until edges just curl. Pour off liquid. Sprinkle liberally
with Parmesan cheese; then cover with sauce. Sprinkle with paprika.
Slide back under broiler for 5 to 8 minutes, until bubbly. (This sauce
may also be used for Trout Marguery.) Serves 4 to 6.
MRS. JOSEPH F. YODER
OYSTER CASSEROLE
3 dozen oysters, drained 1 stick butter, melted
% cup chopped parsley 1 small lemon
% cup chopped green onions ~ teaspoon dry mustard
1 cup cracker crumbs, rolled 2 teaspoons Worcestershire
fine sauce
Place 3 dozen drained oysters in shallow pyrex dish. (A pyrex pie
plate will do.) Sprinkle with parsley and green onions and sprinkle
cracker crumbs on top. Melt 1 stick of butter, add juice of one lemon,
mustard and Worcestershire sauce and pour over the crumbs. This may
be served in ramekins. Bake in 450
0
oven until oysters curl and crumbs are
brown, about 10 to 15 minutes. Serves 4 to 6.
The late JULIA C. WOODSIDE
106 SEAFOOD
CREOLE DEVIT..ED OYSTERS
3 dozen large or 4 dozen 2 cups cracker crumbs
small oysters, put through Oyster juice
meat grinder 2 tablespoons Worcestershlre
1 cup celery sauce
1 cup onions, chopped very 2 tablespoons catsup
fine 1 tablespoon salt-optional
1 cup bell pepper, chopped 1 teaspoon red pepper-­
very fine optional
~ cup parsley, chopped very 2 tablespoons lemon juice
fine 1 clove garlic
1 tablespoon shortening ~ stick butter--more, if
2 eggs, well beaten desired
Put oysters through meat grinder, saving juice. Saute chopped onion,
celery, bell pepper, and parsley in shortening until tender. Mix oysters,
eggs and sauteed ingredients. Soak crackers in oyster juice; squeeze liquid
out of crackers, then measure and add to oyster-seasoning mixture. Put
into sauce pan and cook 20 minutes over slow heat, stirring constantJy.
Remove from heat, add Worcestershire, catsup, salt, pepper, lemon juice
and garlic (put through a garlic press). If oysters seem too moist, add t
to I cup cracker crumbs. Put mixture into oyster shells, or ramekins, cover
with cracker crumbs, dot with butter and brown in hot oven. Garnish
with fresh sprig parsley. Serves 6.
MRS. CHARLES PROSSER
OYSTERS EN CROUSTADES
M pound butter or margarine 1 tablespoon fin,ely chopped
1 medium onion, chopped fine celery
~ bunch shallots, chopped 2 bay leaves
fine ~ teaspoon thyme
~ cup flour 1 teaspoon salt
4 dozen oysters Dash red pepper
~ bunch parsley, chopped Parsley and pimento for
fine garnish
Saute onion in butter until light brown. Add shallots and flour, stir­
ring until well blended. Add oysters and seasonings and oyster water that
has been strained to remove any possible chips of shell. Simmer over low
heat for 10 or 15 minutes. Serve in toasted bread boxes and garnish with
parsley and a bit of pimento. Serves 4.
TOASTED BREAD BOXES
Trim off crusts of day old unsliced bread and cut into slices It to 2
inches thick. Hollow out the centers so that the shell part is about t inch
thick. Brush inside and outside of boxes with melted butter. Place on a
baking sheet and toast in a 450
0
oven until lightly brown. An ordinary
size loaf of bread will yield about 5 boxes.
MRS. JOHN V. PHILIPPS
SEAFOOD 107
OYSTERS POULETTE
3 dozen oysters and juice 2 tablespoons butter
1 stick butter 2 egg yolks
4 tablespoons minced green 1 small can button mush-
onions rooms
4 tablespoons minced parsley 2 tablespoons sherry
2 tablespoons flour 4 slices ham
~ cup milk 4 Holland Rusks
Drain oysters and save oyster juice. Dry oysters well by spreading on
a cloth. Salt and pepper them and brown in a skillet of hot butter until
they curl, pouring off excess liquid, and adding more butter until browned.
Saute green onion and parsley in butter, and add to cooked oysters. Heat
oyster juice and add to oysters. Make a white sauce of milk, butter, and
flour. Remove from heat and beat in egg yolks and mushrooms. Stir
this sauce into cooked oysters, add sherry and heat thoroughly. Serve on
a piece of hot broiled ham laid on a buttered and heated Holland Rusk.
Serves 4. THE EDITORS.
OYSTERS JOHNNY REB
1 quart select oysters, * teaspoon pepper
drained 1 teaspoon lemon juice
2 tablespoons minced parsley 1* cups bread crumbs
2 tablespoons minced shallots % stick butter
and tops % cup mllk
* teaspoon salt Red pepper to taste
Butter 1 - quart shallow casserole (a pyrex loaf pan is a good size),
put a layer of oysters in bottom. Sprinkle with parsley, shallots, salt,
pepper, lemon juice, bread crumbs and dot with butter. Then make
another layer of oysters and repeat. Cover top with bread crumbs and dot
with ample butter. Just before baking pour milk over all. Be sure to mix
well with oysters. Bake in 325
0
oven for 30 minutes. Serves 8.
MRS. WILLIAM E. ROBINSON, JR.
OYSTER PIE
3 tablespoons bacon drippings 3 tablespoons flour
2 medium sized onions, 9 dozen oysters, drained
chopped 1 tablespoon Worcestershire
1 cup chopped celery Dash hot sauce
1 cup chopped bell pepper Salt to taste
1 cup chopped parsley
Saute onions, celery, bell pepper and parsley in drippings, until all
ingredients are well cooked, stirring constantly; this takes 30 minutes.
Make a very dark roux by browning flour in drippings, stirring constantly.
When onions,celery, etc., have finished cooking add to roux. Mix thor­
oughly; add oysters. Simmer 5 minutes. The oysters generally make
enough juice after cooking, but if it seems too dry, add a little oyster
liquor. Season with Worcestershire, hot sauce, and saIt to taste. Pour
into deep dish casserole, lined with your favorite unbaked pie crust. Place
a top crust over mixture and make several knife slices in top. Bake in
300
0
oven until crust is golden brown.
MR. GROVER ALFORD
108 SEAFOOD
OYSTERS ROCKEFELLER I
For 4 dozen oysters:
1 bunch green spinach 3 tablespoons Worcestershire
2 bunches green onions sauce
1 stalk green celery 1 tablespoon anchovy paste
1 bunch parsley Salt to taste
1 pound butter, melted Hot sauce to taste
1 ~ cups bread crumbs 2 ounces absinthe
% cup bread crumbs
% cup grated Parmesan cheese
Grind spinach, onion, celery and parsley, very fine. Mix in 1 pound
butter, melted, and It cup bread crumbs. Season with \'\Torcestershire
sauce, anchovy paste, salt and hot sauce to taste. Put oysters in shells,
which are on rock salt, and cover each with some sauce. Cover with cheese
and bread crumbs. Bake in 450
0
oven until brown. Serve hot. Serves 4.
Sauce may be frozen, but do not add absinthe until sauce is thawed and
ready to spread on oysters.
MRS. JEAN FREY FRITCHIE
OYSTERS ROCKEFEI.J:..EB n
Take out the oysters, wash the'u and dry them. Put them back in the
shells after cleaning shells well. Set on a pan of hot ice-cream salt and
run them under the broiler. Broil at a low temperature for about 5 min­
utes. Then cover with the Rockefellc Sauce and return to broiler, still
using low temperature, and broil unti:c"wee begins to brown (about 5
minutes) . If shells are not available, a pan on which to place
oysters and proceed as above but without the ice - cream salt. Remove
oysters very carefully to very hot plates, decorate with parsley and serve
at once.
Sauce for Oysters Rockefeller:
* cup fresh parsley, packed ~ cup butter, oleo, or bacon
4 shallots drippings
1 cup spinach, packed ~ teaspoon salt
1 tablespoon anise seed ~ teaspoon thyme ..
1 cup water 1 tablespoon anchovy paste
* to ~ teaspoon hot sauce ~ cup bread crumbs
Grind the three vegetables in the meat grinder. Simmer anise seed
in 1 cup of water for about 10 minutes. Strain and discard seeds. Bring
anise water to a vigorous boil, add ground vegetables, cover and reduce
heat to "simmer" as soon as mixture steams well. Cook 10 minutes. Stir
in shortening, seasonings, and toasted bread crumbs. This can be made
up ahead and kept in the refrigerator for over a week. Thin with a little
oyster liquor if necessary. It is enough for about 2* to 3 dozen medium­
sized oysters.
MRS. FRANCES L FUCHS
Beaumont, Texas
SEAFOOD 109
OYSTERS ROCKEFELLER m
4 dozen oysters and shells 1 ~ pounds melted butter
1 bunch green onions ~ cup bread crumbs
1 stalk celery (toasted)
1 bunch parsley 2 ounces Worcestershire
~ teaspoon anise seed sauce
2 packages frozen spinach, 1 ounce absinthe
cooked Salt aud pepper to taste
Cayenne to taste
Grind all greens in a blender, using melted butter as liquid. Then
add bread crumbs, Worcestershire, absinthe, salt, pepper and cayenne.
Place oysters in half shells, and in pans filled with rock salt. Run in oven
without sauce. When edges curl, remove, and pour water from each shell.
Then cover each oyster with Rockefeller sauce and put back under broiler
and brown slightly. Serves 4.
MRS. LEROY WARD III
SHRIMP
To BOIL SHRIMP: Wash shrimp and drop into boiling water to cover
that is well seasoned with onion, salt, black pepper, red pepper, celery,
garlic, and sliced lemon. Large shrimp should boil 10 to 15 minutes.
To CLEAN SHRIMP: Pull off the heads, peel shell off the body and
pinch off tail. The black line may be removed with a small sharp knife
for esthetic reasons, but not for hygienic ones.
SHRIMP AMANDINE
1 pound raw shrImp, shelled ~ cup chopped blanched
~ cup olive on aImonds
~ cup lemon juice 2 dashes hot sauce
3 tablespoons oleo or butter 2 tablespoons dry Vermouth
1 clove garlic, cut in half Rice (%, cup cooked rice per
serving) .
Marinate shrimp in olive oil and lemon juice about 2 hours. Remove
shrimp, reserve sauce. Saute shrimp in butter and garlic until pink.
Remove garlic; place shrimp on warm platter; add almonds and reserved
marinade to butter in skillet. Add hot sauce and vermouth. Let simmer
2 to 3 minutes. Pour over hot platter of shrimp. Serve over rice mounds.
Serves 4.
MRS. DON H. WEBB
SHBIMP A LA CREOLE
4 pounds large lake shrimp 1 can tomato paste
%, cup salad on 4 green bell peppers
3 tablespoons flour 2 teaspoons salt, or to taste
1 bunch shallots or 1 large 2 teaspoons black pepper
onion
Clean shrimp and boil 5 minutes, saving stock. Using an iron skillet,
make a roux by heating oil and mixing in flour, stirring constantly until
well browned. Add onion and brown slightly. Add shrimp, salt and pep­
110 SEAFOOD
:',
per. Stir until shrimp are coated with roux and none of the roux andl!i
onion sticks to skillet .. Add tomato paste and green peppers. Stir 15 min­
utes over moderate heat. Pour in 1 cup of hot shrimp stock and cook 15··
minutes over moderate heat. Cook 1 hour slowly, and add more salt and
pepper if desired. Serve over rice if desired. Serves 10 to 12.
MRS. CLAY RICHMOND
SHRIMP AU VIN
5 pounds shrimp 1 stick butter (add more if
~ stick butter needed)
2 teaspoons flour Salt to taste
1 cup heavy cream Red and white pepper to taste
~ cup light cream 1 bunch green onions, minced
1 cup dry white wine
Wash, peel, devein, and chop raw shrimp coarsely. Set aside. Make
cream sauce as follows: melt butter, add flour gradually, blending well.
Add cream and seasoning to taste. Cook about 20 minutes stirring con­
stantly in double boiler until rather thick. Keep warm in double boiler.
Saute shrimp in butter until pink. Add green onions and then mix
in cream sauce. Simmer all for 15 minutes. Add I cup of white wine
and let the mixture steep. To serve, grease individual ramekins lightly
with butter. Make a ruff of creamed potatoes around the edge of each
dish. Spoon in the center some shrimp mixture. Sprinkle the creamed
potaotes lightly with grated yellow cheese and run under broiler until the
cheese is melted and the potatoes brown a little. Serves 8.
MISS KATHERINE Bus
SHRIMP BALLS
Shrimp Balls:
1 pound lake shrimp 1 tablespoon Worcestershire
1 cup bread crumbs sauce
2 eggs Chopped parsley, chopped
1 large onion, chopped green onions
4 cloves garlic, crushed Salt and pepper to taste
Gravy:
~ cup flour 1 can tomato paste
%, cup oH S bay leaves
1 smail onion, chopped 2 good size pinches sweet
1 bell pepper, chopped basH
1 quart water Salt and pepper to taste
Grind shrimp, onions and garlic in food chopper. Place in mixing
bowl; add remaining ingredients. Mix well with hands. Shape into small
balls; then roll in flour and fry until brown. Add balls to gravy. Gravy:
Make a roux with flour and oil. Saute onions and bell pepper in roux;
add water and remaining ingredients. Cook 2 hours on low heat. Serves 4.
MRS. NAVEN O. COUVILLON
SEAFOOD 111
BARBECUED· STUFFED SHRIMP
2 tablespoons butter cup bread crumbs
2 tablespoons chopped onions 1 cup cooked crab meat
2 tablespoons chopped celery 1 teaspoons Worcestershire
2 tablespoons chopped green sauce
pepper teaspoon chopped parsley
2 tablespoons Hour teaspoon salt
cup milk teaspoon pepper
3 dozen large shrimp
Melt butter in skillet; saute onion, celery, and green pepper, using
medium heat. Stir in flour and milk, stirring constantly until thick. Add
bread crumbs, crab meat, Worcestershire sauce, chopped parsley, salt and
pepper. Mix well. Remove shell and vein from shrimp, leaving tails on.
Slit back of shrimp. Put two shrimp together with crab stuffing. Hold
together with toothpicks. Chill in refrigerator until ready to cook. Place
shrimp in broiler pan, 5 inches from broiler unit. Baste occasionally with
sauce (below) until shrimp are done, about 5 minutes on each side.
Serves 6.
Barbecue Sauce
1 tablespoon fat 1 cup catsup
2 tablespoons chopped onion Y.J cup lemon juice
2 tablespoons vinegar teaspoon salt
2 tablespoons brown sugar Dash hot sauce
3 tablespoons Worcestershire sauce
Saute onion in fat, add other ingredients and simmer 5 minutes on
low heat.
DEVILED SHRIMP
1 pound shrimp, raw and Dash red pepper
chopped coarsely 6 Hour
1 stick butter 1 cup milk
3 tablespoons minced onions 1 tablespoon sherry
teaspoon dry mustard 1 cup bread crumbs
Salt and pepper to taste
Clean raw shrimp and chop coarsely. Saute onions until clear in melt·
ed butter. Add mustard, seasoning, shrimp, and flour, stirring constantly.
Add milk and cook until mixture boils, stirring constantly. Remove from
heat and add sherry. Pour into' greased casserole and cover with bread
crumbs. Bake 30 minutes at 350
0
Serves 6 for cocktails or 4 as main dish. •
MRS. JOSEPH K. HOPKINS III
112 SEAFOOD
SHRIMP FONDUE
1 pound shrimp (medium 2 cups grated American
size) cheese
5 slices white or cracked 3 eggs, beaten slightly
wheat bread 2 cups milk
1 stick butter 1 teaspoon salt
1 teaspoon pepper
Clean and devein shrimp. Remove crusts from bread. Spread bread
generously with butter and cut into ¥' cubes. Arrange alternate layers
of bread, shrimp, and cheese in 8-inch casserole. Combine slightly beaten
eggs, milk, salt and pepper and pour over contents in casserole. Set casse­
role in hot water. Bake at 350
0
for one hour. Serves 6 to 8.
MRS. HERMA FARNSWORTH
SHRIMP AND MUSHROOM CASSEROLE
1 large can mushrooms ~ cup butter
(sliced) or ~ cup flour
2 cans stefis and pieces
2 cups milk
1 pound raw shrimp
1 ~ cups grated American
8 deviled eggs
cheese
Cover bottom of 2-quart casserole with mushrooms. Top with deviled
eggs and uncooked shrimp. Make white sauce of butter, flour and milk.
Stir in 1 cup cheese and cook over low heat until cheese melts. Pour over
mushrooms and shrimp. Cover with t cup grated cheese. Bake at 350
0
for 30 minutes.
MRS. HERMA FARNSWORTH
SHRIMP PIE
4 tablespoons butter 1 pound cooked shrimp
4 tablespoons flour 1 tablespoon sherry
2 cups milk
~ teaspoon mace
2 tablespoons butter Dash black pepper
~ pound fresh or canned ~ teaspoon salt
mushrooms 2 cups com flakes
Make a cream sauce with butter, flour and milk. Saute mushrooms
in a bit of butter if using fresh ones. Add shrimp, mushrooms, and sherry
to sauce and other seasonings. Put in casserole and top with crushed corn­
flakes dotted with butter. Heat 20 minutes in 375
0
oven. This may be
used in individual ramekins if desired. Serves 6.
MRS. P. M. SMITH, JR.
SEAFOOD lIS
SHRIMP FLORIDIAN EN PAPILLOTE
2 pOlUlds shrimp 1 tablespoon chopped chives
~ pound of blue cheese, 1 tablespoon chopped parsley
Roquefort or Gorgonzola 1 clove garlic, finely chopped
8-olUlce package cream %, cup dry white wine
cheese
Mash cheese and cream cheese and add parsley, chives, garlic and
wine to make sauce. Pour over raw, cleaned and shelled shrimp. Bake in
a covered baking dish at 400
0
for 30 minutes. Serves 4.
MRS. O. R. MENTON
PARTY SHRIMP
, ~ pOlUld processed cheese t,l cup margarine
% cup milk 2 cups cooked shrimp
1 ~ teaspoons chopped onions 2 tablespoons chopped
~ cup chopped green pepper pimento
8 toast points
Melt cheese in top of double boiler, add milk gradually, stirring until
smooth. Saute onion and green pepper in margarine. Add shrimp and
pimento. Cook until hot. For each serving cover 2 toast triangles with
shrimp mixture and top with sauce. Serves 4.
MRS. PERCY E. ROBERTS
BAKED RED SNAPPER WITH SAVORY TOMATO SAUCE
S pOlUld red snapper 1 tablespoon catsup
~ cup flour 1 teaspoon chili powder
Salt and pepper to taste ~ lemon, finely sliced
6 tablespoons butter 2 bay leaves
, ~ cup chopped onion 1 clove of garlic, minced
2 cups chopped celery 1 teaspoon salt
t,l cup chopped green pepper Dash of red pepper
S cups canned tomatoes Lemon slices-parsley
1 tablespoon Worcestershire sauce
Dredge fish inside and out with flour, salt and pepper. Place it in a
baking dish. Melt the butter in a saucepan. Saute onion, celery, green
pepper until celery is very tender. Press the tomatoes, Worcestershire,
catsup, chili powder, lemon slices, bay leaves, garlic, salt and red pepper
through a potato ricer; add to sauteed ingredients. Pour the sauce around
the fish. Bake in a moderate oven, 350°, for about 45 minutes. Baste
frequently with the sauce. Garnish with lemon slices and parsley. Serves
4 to 6.
MRS. EDWARD BROUSSEAU





I
114 SEAFOOD
BAKED RED SNAPPER OR BASS
1 large red snapper (5-8 1 teaspoon dried tarragon
pounds) Salt and pepper to taste
4 tablespoons butter ¥.! cup red wine
~ cup chopped green pepper 4 slices bacon
~ cup chopped onion 2 cups canned tomatoes or 1
~ cup chopped chives No.2 can
~ cup chopped parsley
Melt the butter and saute the green pepper and onion gently. When
they are tender add chives, parsley, tarragon, salt and pepper, wine and
tomatoes. Place fish in a greased baking dish and top with strips of bacon.
Pour liquid mixture over the fish and bake at 350
0
for 40 minutes. Baste
with the sauce and a little additional red wine. Serves 8 to 10.
MRS. O. R. MENTON
BERNICE'S RED SNAPPER
1 4-pound red snapper % cup chopped celery
¥.! cup olive oil 2 I-pound cans tomatoes
% cup 1Iour 1 bay leaf
~ cup chopped onions Pinch thyme and oregano
4 cloves garlic, minced Salt and pepper to taste
Make dark brown roux of oil and flour. Add onions, garlic, celery
and cook until soft. Then add tomatoes, bay leaves, thyme and oregano
and salt and pepper. Cook slowly I hour. Clean red snapper and place in
oblong pan. Pour sauce over fish and bake in 350
0
oven, until fish is easily
pierced with fork, about 30 minutes. Baste fish with sauce throughout
cooking time. This recipe makes about a quart of sauce. Serves 6 or 8.
MRS. LOUIS CURET
COLD RED SNAPPER
1 3-pound red snapper I¥.! cups home-made mayon­
1 large onion, chopped naise
1 stalk celery, chopped 1 teaspoon salt
1 tablespoon salt ¥.! teaspoon red pepper
1 tablespoon red pepper 1 teaspoon onion juice
1 teaspoon black pepper Capers (optional)
1 teaspoon Worcestershire sauce
Wrap the red snapper in cheese cloth and drop in boiling water sea­
soned with cut up onion, celery, red pepper, black pepper and salt. When
very tender, almost falling off bone, remove from water and cool. Remove
cheese cloth and debone, trying to leave in a whole piece of possible. Re­
frigerate several hours and serve cold on a platter topped with mayon­
naise seasoned with Worcestershire, salt, red pepper, onion juice and
capers. Serves 4 to 6.
MRS. JACK REITZELL
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SEAFOOD 115
REDFISH SUPREME
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Dress red fish, rub inside and out with salt and pepper and oil. Place
on rack in roaster and add water. (Do not let fish touch water.) Cover
and cook at 400
0
about 40 minutes. Save drippings. To make sauce, melt
butter in large saucepan, add flour, stir constantly until golden brown.
Add finely chopped onion, celery, parsley and red peppers. Cook about 5
minutes. Add drippings from roaster, water from mushrooms and enough

plain water to maKe a thick smooth sauce. Saute mushrooms in butter in
separate pan. Place fish in a large flat baking dish about 3 or 4 inches
III
deep. Cover with sauce. Add sauteed mushrooms, oysters and shrimp.
Sprinkle grated cheese over and then sprinkle bread crumbs on top. Bake
at 400
0
until well browned and bubbly, about 15 minutes. Serves 8.
MRS. L. LORIO
II
i'
TUNA FISH PIE
~ cup chopped green pepper ~ teaspoon salt
1 small onion, chopped 3 cups mllk
3 tablespoons butter 1 large can tuna fish
6 tablespoons flour 1 tablespoon lemon juice
Saute pepper and onion in butter until soft; add flour; blend. Add
milk and salt. Boil 2 minutes, being careful not to burn. Add tuna and
lemon juice. Put in baking dish. Add cheese rolls on top of mixture and
bake in oven 450
0
for 30 minutes.
Cheese Rolls:
2 cups flour 3 tablespoons shortening
3 teaspoons baking powder ~ cup mllk
~ teaspoon salt % cup grated cheese
2 pimentos, chopped
Roll dough out. Add cheese and pimento. Roll as jelly roll. Cut
the roll, making pinwheels. 'Serves 6.
MRS. FRED BLANCHE, JR.
1 4- to 5-pound red fish
1 teaspoon salt
1 teaspoon black pepper
1 cup water
~ cup salad on
1* sticks butter

i.
III
8 tablespoons flour
2 tablespoons chopped green
onions
2 BirdSeye red peppers, chop­
III
ped, or . ~ teaspoon crushed
dried red peppers
1 cup chopped celery
~ cup chopped parsley
1 pound shrimp, cooked
2 dozen oysters, drained dry
1 medium can mushrooms,
sauteed
~ stick butter
~ cup grated American
cheese
. ~ cup bread crumbs
Salt to taste
Pepper to taste
116 SEAFOOD
TUNA <lASSEROLE
1 large can tuna Parsley and pimento for coI.
1 can undiluted mushroom 1 can mushrooms, drained
soup 1 dozen salted crackers,
1 cup diced celery crumbled
1 small diced onion Pepper to taste
Bread crumbs
Combine all ingredients in a It quart casserole, saving bread crumbs
for top. Bake at 325
0
for 20 to 25 minutes. This can be made a day in
advance. Serves 4 to 6.
MRS. CLYDE MADDEN
II
TUNA MOLD
2 envelopes gelatin dissolved ~ cup stu:tfed olives, chopped
in *cup water 3 pieces pimento
1 cup mayonnaise ~ bell pepper
2 cups tuna (oil drained) 2 whole stu:tfed olives
2 eggs-hard cooked and chopped
,:
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Dissolve gelatin and water in a double boiler. Cool. Add mayonnaise,
I.'.
tuna, eggs and olives. Grease a fish mold and pack in mixture. Refrige­
rate several hours and unmold. Use a strip of pimento for mouth, several
pimento strips for tail, a ridge of sliced green pepper down back and
olives for eyes. Serves 6.
MRS. L. M. DAVIS

BAKED FLOUNDER WITH CRAB STUFFING
3 or 4 large :ftounders Salt to taste
(% to 1 pound) 1 stick butter

Stu:tfing
1 cup crab meat 1 teaspoon salt
2 tabrespoons bacon drippings ~ teaspoon pepper
1 medium onion, chopped fine ~ teaspoon thyme •
1 shallot, chopped 1 tablespoon parsley, chopped
2 cloves garlfc, minced 1 egg
2 tablespoons celery, chopped % cup bread crumbs

2 tablespoons bell pepper, chopped
Have the butcher slit a big "pocket" in each fish. Place generous
amount of stuffing (made by sauteing vegetables in drippings, then mix­

ing with remaining ingredients) into each slit. Melt butter in pan or
pans to lay fish, not overlapping. Place fish dark side down; then flip.
This butters stuffed side, too. Bake 375
0
or 400°, covered, for 30 minutes.
Uncover last 5 or 10 minutes.

MRS. JOSEPH F. YODER


I
SEAFOOD 117
I.
TRmTES AUX AMANDES
(TROUT wrm ALMONDS)
4 medium sized trout, ~ cup heavy cream
1 - 1 ~ pounds % cup toasted, slivered
%, cup flour (or less) almonds
% cup butter Salt and pepper to taste
1 thinly sliced lemon
Clean, wash and scale trout. Dry thoroughly and roll lightly in flour.
Melt the butter in a frying pan. When it is hot, but not brown, put in
trout. Cook over low heat I) to 7 minutes; turn carefully, and cook on
i.
other side for the same length of time. When golden brown, salt and
:.
pepper them and lay them carefully on a heated serving platter. Add
cream to the butter remaining in pan; mix rapidly; add almonds and stir
carefully so that the almonds will not be broken and heat again just to
the boiling point. Do not boil sauce. Spoon sauce over trout; add thin
rounds of lemon and serve immediately. Serves 4.
MRS. FRANK RIEGER, JR.
POTATO AND SALMON SCALLOP
Sliced cold potatoes (cooked 1 can of condensed cream of
:.
leftovers)
*
celery soup
cup milk
1 small sized call salmon
Salt and pepper to taste Crushed potato chips (to
Grated onion cover top)
Arrange potatoes and salmon alternately in a buttered casserole.
Season well with salt, pepper, and grated onion. Mix soup and milk and
pour over potatoes and salmon. Cover with potato chips, dotted with but­
ter. Bake in moderate oven, 350
0
, for 30 minutes
I.
I.
I.
I.
MRS. HELEN CRERAR
SEAFOOD TETRAZZINI
1 package (8 ounce) 1 teaspoon caraway seeds
spaghetti 2 tablespoons vinegar
2 cups tomato juice 2 tablespoons butter
1 pound raw shrimp 2 tablespoons flour
1 ~ pounds scallops 2 cups milk
2 teaspoons salt
* cup sherry
Cook spaghetti until tender. Drain. Pour tomato juice over it and
cook slowly 30 minutes. Stir frequently. Peel shrimp and cover cleaned
I-

shrimp and scallops with boiling water seasoned with saIt, caraway seeds
and vinegar. Cook 20 minutes. Make a cream sauce melting butter and
stirring in flour until smooth and bubbly. Add milk and stir. Add drained
seafood to sauce, season with sherry and stir in spaghetti-tomato mixture.
Transfer to a large baking dish (2 quart), dot with a little butter and
broil 4 inches from flame, until surface is brown. Serve hot. Serves 6 to 8.
MRS. S. G. HENRY, JR.

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118 SEAFOOD
BAKED SEAFOOD CASSEROLE
I.
2 6-ounce cans crab meat or I ~ green pepper, chopped tine
1 large can fresh crab meat ~ cup chopped onion
2 cans shrimp or 1 pound . ~ can pimento, chopped
fresh, cooked shrimp 1 cup chopped celery
1 small can mushrooms
n.

1 cup salad dressing-mayon­ 1 cup top milk
naise may be u<;ed, but ~ teaspoon pepper :.
makes it very rich 1 tablespoon Worcestershire
I ~ teaspoon salt ~ to 1 cup raw rice, cooked
Mix all ingredients in each of the two groups, then blend together.
Place in 2-quart buttered casserole. Sprinkle with bread crumbs and bake
30 minutes at 375
0
, though it does not seem to affect it to stay in oven •
longer. Amounts of pepper, onion, pimento, and mushrooms may be in­
Iii
creased if desired. Makes 8 large servings.
MRS. J. W. KISTLER
I:
SCALLOP AND FISH NEWBURG
~ cup bread cubes ~ teaspoon pepper
I ~ cup butter 1 tablespoon grated onion
3 tablespoons ftour 2 tablespoons sliced stuffed
II
1 cup water olives
~ cup evaporated milk 1 package frozen fish fillets
1 bouillon cube (cut in pieces) I.'
I
~ teaspoon salt 1 package frozen scallops
I.
Dash paprika
Brown bread cubes in i cup butter. Set aside. Make a white sauce
1
'1
of i cup butter, flour, milk and water. Season with bouillon cube, salt,
,Ii
pepper and onion. Arrange fish pieces and scallops in sea shells. Pour
white sauce over. Decorate each serving with olives and bread cubes.
Bake at 35(}0 for 40 minutes. Serves 4.
MRS. J. M. CADWALLADER
SAUCE FOR FISH
1 can mushroom soup 3-4 drops of hot sauce
1 ~ teaspoons Worcestershire 2 tablespoons milk
sauce 2 shallots, chopped
8
1 tablespoon lemon juice 1 teaspoon chopped parsley
~ teaspoon mustard 2 tablespoons white wine
Dash black pepper 6 or 8 shrimp
8
Mix all ingredients and pour over a pound of fresh or frozen fish.
Bake at 375
0
ahout t hour. Serves 2 or 3.
MRS. C. BRYAN LUIKART, JR.
II
I
SEAFOOD 119
SAUCE MEUNU:RE
I
¥2 cup butter 2 tablespoons lemon juice
1 tablespoon chopped parsley ,¥2 teaspoon salt
1 tablespoon chopped green ¥2 teaspoon pepper
onions Dash of hot sauce
Dash of W orcestershire sauce
I
Mix ingredients in order over low heat. Simmer briefly and serve
over fish.
MRS. NEAL GORDON
I
REMOULADE SAUCE
4 tablespoons lemon juice¥2teaspoon black pepper
4 tablespoons vinegar
4 tablespoons prepared
mustard
4 tablespoons prepared
horseradish
2 teaspoons salt
2 teaspoons paprika
Dash cayenne
2 tablespoons catsup
(optional)
1 cup salad oil
¥2 cup celery, chopped fine
II
¥2 cup green onions, minced
Combine lemon juice, vinegar (tarragon, if you have it) and season­
ings. Gradually add oil. Stir with fork or rotary beater to blend well.
Add celery and onion. Makes 2 cups.
MRS. LENTON SARTAIN
I
REMOULADE SAUCE
(A Shrimp Dip to Serve 100 People)
I
1¥2 cups vinegar Salt and pepper to taste
3 6-ounce jars Mister Mustard 1 quart olive oil
1 can paprika 4 bunches green onions
1 jar horseradish finely minced
1 big bunch parsley, finely minced
Combine vinegar, mustard, paprika, salt, pepper and horseradish.
Mix well. Add olive oil and beat vigorously. Lastly, add the shallots and
parsley. This ma'kes enough sauce to serve 100 people as a cocktail party
shrimp dip.
II
MRS. JOHN BARTON
MRS. RALPH BODMAN
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POULTRY
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POULTRY 121
BAKED CmCKEN AND MUSHROOMS
2-pound chicken, quartered Juice of 1 large or 2 small
2 tablespoons oil (salad or cloves garlic
olive) Juice of ~ lemon
~ teaspoon salt 1 can mushrooms (stems and
, ~ teaspoon pepper pieces) and juice
1 cup sherry wine


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Quarter chicken. Mix together with oil, salt, pepper, garlic, and
lemon juice. Let this stand for 5 or 10 minutes to let the flavor go through
the mixture; then rub well into the chicken.
Place the chicken in a baking pan. Put into 450
0
oven for 10 min­
utes, then lower temperature to 350
0
for 15 minutes. If chicken begins to
dry out, add one-half cup wine and one-half of the mushrooms. Fifteen
minutes later add the remaining one-half cup wine and the mushrooms
and their liquid. Let cook for 15 to 25 minutes longer or until well done.
Serves 4.
MISS MARIE BARRETI
BASTING SAUCE FOR BROILED CmCKEN
2 cloves garlic, crushed 1 tablespoon W orcestershire
%, cup olive oil sauce
Juice of 2 lemons 1 tablespoon salt
~ teaspoon ground pepper
Combine all ingredients in saucepan; use to baste chicken. This sauce
may be kept in the refrigerator for several days.
I'
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MRS. E. R. STRAHAN
MRS. CLARENCE IVES
,

BREAST OF CmCKEN FLAMBtl}
,
12 large halves chicken 1 stick butter
breasts (or 6 whole Cornish Salt, pepper, paprika to taste
hens) 1 ounce brandy
Season chicken breasts with salt, pepper, and paprika and brush with
butter. Cook for 30 minutes or until tender under the broiler. (This may
be cooked for about 45 minutes in a 300
0
oven.) Remove to a chafing dish
and pour cherry sauce over chicken just before serving. To flambe, pour
an ounce of brandy over the sauce and ignite by holding a match under
1111
a spoon filled with more brandy. Serves 12.
Cherry Sauce:
1 N o. 2 ~ can black Bing 2 tablespoons sugar
cherries * teaspoon salt
i.
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ill
* cup burgundy wine 2 teaspoons cornstarch
Drain juice from cherries; combine juice with wine, sugar, and salt.
Bring mixture to a boil and thicken with cornstarch. Add the drained
cherries.
MRS. R. GORDON KEAN, JR.
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122 POULTRY
cmCKEN AND ASPARAGUS CASSEROLE
1 package frozen asparagus a tablespoons flour
spears (or 1 No.2 can) h cup white wine
Cooked turkey or chicken h cup of chicken stock or

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slices gravy
2 tablespoons butter 4 tablespoons Parmesan
cheese
Cook asparagus according to directions on package. Drain and plac:e
"I
in shallow baking dish. Arrange chicken slices on asparagus. Cover with
sauce made by melting butter and stirring in flour. Add wine and chicken
stock slowly. Add 2 tablespoons cheese and cook until thick, stirring c0n­
stantly. I
Sprinkle 2 tablespoons cheese over top and bake in 350
0
oven for 20
minutes (or until heated through). Servt:!s 2 or 3.
'·1
I" MRS. FRANK JORDAN
1
CmCKEN BAKED WITH OYSTERS
1 a-pound chicken, cut in 1 cup consomme
pieces 1 teaspoon herb seasoning
h stick butter (not mar- 1 teaspoon monosodium
garine) glutamate
Salt and pepper to taste % cup cream
1 pint oysters, drained
Brown seasoned chicken pieces in butter in the pan or skillet you plan
to cook this dish in. Pour consomme over chicken and sprinkle with mono­
sodium glutamate and herb seasoning. Cover and bake in 375
0
oven for 40
minutes. The dish may be set aside to "wait" now. Before serving add
cream, warmed slightly, and oysters. Ba'ke in 350
0
oven just long enough
to curl oysters, about 10 or 15 minutes.
MRS. CHARLES DUCHEIN, JR.
BRUNSWICK STEW
'11:1:1
1 large hen 1 pint broth
1 No.2 can tomatoes 1 No.2 can creamed corn
1 tablespoon olive on h bunch green onions,
1h tablespoons flour chopped
a tablespoons shorteningh bunch parsley, chopped
2 white onions, chopped 1 tablespoon chopped bell
2 cloves garlic, chopped pepper
Heart of celery, chopped Salt and pepper to taste
4 hard cooked eggs, cut in half
Boil the chicken until very tender in enough seasoned water to make
1 pint broth. Save the broth and cut the chicken into small pieces. Cook
the canned tomatoes in the olive oil until they thicken. Make a roux with
the flour, shortening, onions, garlic, and celery. Add to the roux the broth.
tomatoes, chicken, corn, green onions, parsley, bell pepper, mushrooms, and
salt and pepper to taste. Cook for one hour, adding more broth if needed.
When cooked, add ~ h e hard cooked eggs. Serves 6.
MRS. AUGUSTINE RENAUD" FOSTER
I
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POULTRY 123
ARROZ CON POLLO
ill (Rice with Chicken)
1 large fryer 1 bay leaf
1 cup salad oil 2 tablespoons salt
1 medium onion, chopped Pinch of saffron
:.
II
II
2 cloves garlic, chopped ~ medium-sized bell pepper,
6-ounce can tomatoes (drain- sliced
ed, but save juice) 1%, cup long grain rice
1 ~ quarts water 6-ounce can peas
1 small pimento, sliced
Cut chicken into quarters and fry in salad oil. When chicken is well
browned, add onion, garlic, and drained tomatoes. Use the liquid from the
tomatoes to make up the It quarts water. Add the water, bay leaf, salt.
saffron, and green pepper. Stir thoroughly and let cook slowly for 20 min­
utes.
ill Place chicken in a covered baking pan, add liquid and rice, and cook
in 350
0
oven for about 20 minutes or until rice is tender. Heat peas and
serve over rice. Garnish with pimento. Serves 4.
MRS. W. S. CADE
Sulphur, Louisiana
III
CHICKEN CACCIATORE
III
II
1 large hen (4 to 5 pounds) 1 can Italian pack peeled
3 tablespoons olive oil tomatoes '0
1 large onion, chopped 1 bell pepper, chopped
C
3 cloves garlic, minced 1 teaspoon salt
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. ~
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1 rib celery, chopped ~ teaspoon pepper
Q.
1 can tomato sauce ~ teaspoon oregano (/) (/)
~ cup red wine (optional)
~ (])
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Cut chicken into serving pieces, rinse and dry. Heat oil in heavy skil­
let and saute chicken until brown. Add onion and garlic and brown lightly.
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Add celery, tomato sauce, tomatoes, and seasoning. Simmer slowly for 45
Q} "­
minutes to 1 hour. Add wine 5 minutes before serving. Serve over noodles
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or spaghetti. Serves 4 to 6. M J N C :J (/)
RS. • • AZAYOUX
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CmCKEN ETOUFFiil ..... .c:

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2 large fryers 1 medium bell pepper,
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Salt, red and black pepper chopped
:r,2
4 tablespoons salad oil 2 ribs celery, chopped
2 large onions, chopped
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Cut chicken into serving pieces and season generously. Cover the bot­
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tom of a heavy skillet with 2 tablespoons of salad oil and heat to frying
temperature. Put in chicken pieces and move them around enough to keep
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them from sticking. Brown on both sides.
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Saute the onion, bell pepper, and celery in the remaining oil. Add
this to the chicken. Cover and cook in a 325
0
oven for about Ii hours
(may be left in longer) .

Befo·re serving, remove chicken to plate, spoon off the grease in the

pan, and serve the remaining gravy over rice. Serves 8.
MRS. F. S. CRAIG, JR.
I.



124 POULTRY
CmCKEN BAKED WITH RICE (JAMBALAYA)
1 3-pound fryer 1 large can (No. 2Y2)
1 cup :flour tomatoes
1 tablespoon salt 2 teaspoons chili powder
* cup olive on ( optional)
% cup uncooked rice 1 teaspoon salt
1 clove garlic, mhtced Red and black pepper to
1 medium onion, chopped taste
2 tablespoons olive on
Cut chicken into frying pieces. Coat chicken by placing in paper
bag with Hour and salt. Brown lightly in oil and place in a three-quart
casserole with tight fitting cover.
Brown rice, garlic, and onion in pan in which chicken was browned.
using the additional oil. Add tomatoes, additional salt, and other season­
ings. Pour over chicken. Cover and bake in 350
0
oven for I hour and 15
minutes. Serves 4 to 6.
This can also be simmered, covered, on top of range for I hour. Stir
occasionally and add water if too dry.
EVELYN WILSFORD
.1
cmCKEN CHOW MEIN
1 large hen Variety of Chinese vegetables
.'
II








4 tablespoons butter or fat (2 cups vegetables to each
4 tablespoons :flour 4 cups diced chicken)
4 cups chicken broth 1 large can mushrooms
6 thinly sliced onions 2 cans water chestnuts, diced
Pepper, to taste Toasted almonds
,Y2 cup soy sauce (or to taste) Green olives
Boil hen until tender. Save stock. Dice the chicken and measure by
cupfuls. Brown the Hour in the butter and stir in the broth to make a
brown gravy. Add onion. Season to taste with the pepper and soy sauce.
Drain Chinese vegetables and mix with the chicken. Gradually stir in
the onion gravy until the mixture has the consistency of hash. Reserve any
extra gravy to serve in the gravy bowl. Serve chow mein hot over rice.
Garnish with toasted slivered almonds and green olives. Serves 10.
Glazed apples go well with this dish.
MRS. J. C. ROBERT
Lexington, Virginia
cmCKEN JAMBALAYA
1 3-pound fryer 5 ribs celery, chopped
Salt and black and red 2 cloves garlic, chopped
pepper, to taste *bell pepper, chopped
Flour-enough to coat 2 cups rice, washed
chicken 1 can beer
3 tablespoons fat 2h cups water
3 large onions, chopped 2 teaspoons salt
Cut chicken into serving pieces. Season well with salt, black pepper,
and red pepper. Coat well with Hour. Melt fat in an iron skillet or heavy
aluminum pot. Fry chicken until brown, then remove from skillet.
,I
POULTRY 125
To the fat add the onions, celery, garlic, and bell pepper and cook
until wilted. Put the chicken back in the skillet and cover. Cook slowly
II

until the chicken is tender (about 30 minutes) .
Add rice to chicken. Stir thoroughly for 2 or 3 minutes. Pour beer
II
over the mixture and stir thoroughly. Add salt and cook slowly (about 30
minutes) until rice is cooked. Serves 6.
MRS. JOHN FRIDGE
II
cmCKEN ITALIAN
Boil hen in enough seasoned water to make one quart of stock. Let
hen remain in stock until cool. Remove when cool and bone. Save stock
to use in cooking noodles.
Saute celery, onions, green pepper, and garlic in hot oil until clear
II'
and limp. Add parsley, olives, mushrooms, and seasonings. Combine with
cooked noodles, chicken, tomato paste, and grated cheese. Cook until thor­
,
oughly hot on low heat for about 45 minutes. This can be prepared the
day before serving and reheated. Serves 6.
MRS. JAMES LAROCHE
I
CmCKEN DIVAN
1 3-p.ound fryer, split 2 cups broth
1 bunch broccoli (.or 2 Salt and pepper to taste
packages frozen) 3 tablespo.ons sherry wine
III
2 tablespoons butter pound grated Parmesan
3 tablesp.oons 1Iour cheese
Boil chicken in seasoned water until tender. Save broth. Bone the
,III
chicken in large pieces, then slice.
Cook broccoli until just tender, drain, and place in casserole dish.
Melt butter in top of a double boiler and blend in the flour. Measure
the chicken broth. If there is not enough to make 2 cups, add milk to make

III up the difference. Add the broth to the butter and flour, stirring until
thickened. Add salt, pepper, and sherry.
;.
Cover the broccoli in the casserole dish with a layer of chicken, then
add the sauce. Sprinkle with grated cheese. Bake in 400
0
oven for about
12 minutes. Serves 4. .
I.
MRS. STUART JOHNSON
II
1 hen
2 tablespo.ons .on .or bacon
drippings
II
4 ribs celery, diced
2 white onions, ch.opped
3 bunches green onions,
ch.opped
I
1 bell pepper, ch.opped fine
2 small cl.oves garlic, minced
Few sprigs parsley, chopped
2 small cans ripe .olives,
II
drained and cut in small
pieces (.or small can of
ch.opped ripe .olives)
2 large cans of mushrooms,
cut in small pieces, n.ot
drained
Salt and pepper t.o taste
Juice .of lemon
1 tablespo.on chili powder
(.opti.onal)
1 package egg
n.oodles, co.oked in chicken
stock
1 can tomato paste
1 p.ound sharp cheese, grated




126 POULTRY
JELLIED CmCKEN
1 large fat hen 1 pint stock
1 large bell pepper 1 package gelatin
1 rib celery ~ cup cold water
3 hard cooked eggs ~ cup lemon juice
SaIt and pepper, to taste
Boil hen in seasoned water until tender. Save stock. Cut the chicken,
bell pepper, celery, and eggs into small pieces.
Bring the stock to boil and add the gelatin that has been softened
in the cold water and lemon juice. Cool and pour over the chicken and
other ingredients. Season to taste with salt and pepper. Pour into indi­
vidual molds and refrigerate until firm. Serve on lettuce leaf with a dress­
ing. Serves 6 to 8.
MRS. LENTON SARTAIN
CmCKEN MAYONNAISE
1 5- to 6-pound hen Fresh ground peppercorns,
SaIt and pepper to taste (or black pepper)
1 rib of celery Salt, to taste
2 sprigs parsley 2 teaspoons sugar
1 egg yolk, slightly beaten 6 egg yolks, hard cooked !
.• I ·.,.
I
4 teaspoons cider vinegar Approximately 1 pint olive oil
2 teaspoons fresh ground Hearts of lettuce
mustard seed (or 3 Garnishes: tomato wedges,
teaspoons dry or 4 avocado rings, hard cooked
teaspoons prepared eggs, ripe olives
mustard)
Boil hen slowly in water seasoned with salt, pepper, celery, and parsley.
Use sufficient water so that hen is half covered; turn hen during cooking.
Boil until meat is tender enough to be: stripped from bone and stock
reduces to I pint. Allow chicken to partly cool in the stock. Skim fat off
stock and reserve in refrigerator. Strip (do not cut) white and dark meat
from the bone and chill in refrigerator.
To make the mayonnaise, add to the slightly beaten raw egg yolk the
vinegar, mustard, salt, pepper, and sugar. Then mash the hard cooked eggs
with a fork, and add one at a time, alternately, with the oil, until all the
oil is used.
This mayonnaise is spooned over the chilled meat placed across the
hearts of lettuce. A spoonful of the jelled stock is placed at the side of the
chicken. Garnish with tomato wedges, avocado rings, quartered hard
cooked eggs, and ripe olives, this makes a delightfully cool luncheon.
Serves 6.
This is an old French recipe from the Simon family in St. Martinville.
The fresh ground mustard seed and peppercorns are in the original recipe.
The mayonnaise is delightful-an interesting blend of sweet and sour with




'
the tang of mustard and a perfect consistency.
MRS. GEORGE M. SIMON, SR.
POULTRY 127
CHIOKEN LOAF
1 3- to 4-pound hen 1 ~ cups bread crumbs
1 ~ cups chicken broth l ~ cups milk
1 cup cooked rice 1 pimento, chopped
4 well beaten eggs
Boil the hen until tender in enough lightly salted water to make It
cups broth. Bone the hen and cut the meat into bite size pieces. Save
the broth to use later. If there is not enough broth to make It cups, add
a litle hot water.
Mix all the ingredients well in the order given. Put in a 9" x 13"
loaf pan. Bake in a 350
0
oven for 45 minutes. Allow to cool in the pan
before turning out. This dish may be prepared the day before using. Serve
with sauce. Serves 10.
Sauce for Chicken Loaf:
~ cup butter . ~ cup chopped pimento
2 tablespoons flour 1 small can mushrooms
~ to 1 cup medium cream (sauteed in butter)
~ cup chopped parsley

Make white sauce of butter, flour, and cream. Add mushrooms, pi­
mento and parsley. Serve warm over chicken loaf.
MRS. HUGH A. NEAL

I
,
CmCKEN PIE
1 3-pound hen ~ cup flour
4 cups broth 2 slieed hard cooked eggs
~ cup canned milk 1 cup drained petit pois peas
1 can biscuits
,
Cut hen up and boil in salted water (I teaspoon salt). When chicken
is tender, remove from broth and bone. Cut meat into bite sized pieces.
To the 4 cups of broth add milk and flour mixed with water to form
,
a thick paste. Let simmer until thickened. Then add eggs, peas, and chicken
meat. Pour mixture into a casserole and cool. When cooled, place biscuits
on top and bake in 400
0
oven until the biscuits are golden brown (about
15 mmutes). Serves 8 to 10.
MRS. CHARLES HOLLOWAY
,
cmCKEN ROUNDELAY
I
4 breasts from 2-pound fryers 1 teaspoon nutmeg
~ cup butter or oleo 2 eggs, beaten
~ cup flour 4 5-inch baked pastry rounds
2 cups canned milk Garnishing: 1 teaspoon
I
2 cups chicken broth chopped parsley, 2 chopped
2 bouillon cubes hard cooked egg yolks,
1 teaspoon poultry seasoning strips of pimento
,
Place chicken breasts in salted water to simmer. When tender, cool,
then remove bones and skin.
For the sauce blend butter with flour in double boiler. Stir until
I




i.1
128 POULTRY
smooth and gradually add milk, broth and bouillon cubes. Stir constantly
to keep smooth and add beaten eggs. Cook until thick and creamy.
Bake 4 five-inch pastry rounds. When serving, place one chicken breast
on each round of pastry, 1?our on sauce, and garnish with chopped parsley,
.,i
chopped egg yolk, and stnps of pimento. Serves 4.
MRS. WILLIAM R. McGEHEE
!.
CmCKEN SPAGHETTI I
2 large hens Salt and pepper to taste
Y2 pound butter 2 tablespoons chili powder
2 large onions, chopped 3 pa(lkages spaghetti
4 cloves garlic, chopped Chicken stock
4 pounds round steak, ground 2 pounds American cheese,
3 No.1 cans tomatoes grated
Boil hen in enough seasoned water to cover. Save stock. Bone chicken
and cut into bite sized pieces.
Put butter in a large skillet, add onions and garlic and simmer. Add
ground steak, fry slightly, add tomatoes, and cook until like hash. Add
salt, pepper and chili powder.
Using a large baking dish, put a layer of cooked spaghetti, a layer of



.!
sauce, a layer of chicken and a layer of cheese. Repeat this three times,
ending with the cheese on top. Bake in 200
0
oven (or electric roaster) for
2 hours. Serves 20.
MRS. BECK HOFFMAN
S1. Gabriel, Louisiana
cmCKEN SPAGHETTI II
1 large hen '1 can tomato sauce
2 large onions, chopped 1 can tomato soup
3 cloves garlic, chopped Y2 can tomato paste
4 ribs celery, chopped Salt and pepper to taste
1 bell pepper, chopped 1 bay leaf
1 bunch green onions, Dash of hot sauce
chopped 2 tablespoons Worcestershire
Yz bunch parsley, chopped sauce
2 tablespoons bacon drippings 2 cups broth
Boil hen in seasoned water (enough to cover). Save broth. Bone .'
chicken and cut into large pieces.
Saute onions, garlic, celery, bell pepper, and green onions in hot bacon
dd,ppings, adding the parsley as this cooks. Be sure to use a large, heavy
pot. Add to this the tomato sauce, soup, paste, and seasonings. Thin
the mixture with the broth and add the boned chicken. Cover and simmer
for about 1 hour or until the sauce has thickened. Serve over spaghetti.
Serves 6.
MRS. E. O. SPILLER


.1

POULTRY 129
cmCKEN SAUTERNE
2 broilers, halved * cup melted butter
1 cup sauterne wine Salt
t
pepper, and paprika, to
3 tablespoons chopped green taste
onions Small can of whole
3 tablespoons chopped mushrooms
parsley
Marinate chicken halves in wine for several hours in refrigerator.
Pour wine .from chicken. To wine add onions, parsley, and butter. Salt
and pepper chicken, sprinkle with paprika, and place skin side down in a
shallow baking dish. Pour wine mixture over and bake in a 450
0
oven for
25 minutes, basting often. Turn skin side up, add mushrooms, and con·
tinue baking for 20-25 minutes, or until tender and brown. Serves 4.
MRS. J. A. NOLAND
cmCKEN-SPAGllETTI CASSEROLE
1 large hen 1 clove garlic, crushed
1 stick butter or oleo 2 cups canned tomatoes
3 medium onions, minced 1 16-ounce package spaghetti
2 bell peppers, minced (very thin)
1 cup celery, chopped * pOlUld mild cheese, grated
i.
Boil hen in enough water to make 2 quarts of stock.
Saute onions, peppers, celery, and garlic in butter. Add I quart stock
and tomatoes and simmer together.
Bone chicken and cut into rather large pieces. Mix with sauce and
I-
put in casserole. Add spaghetti which has been cooked in chicken stock
(drain before adding), mixing well with chicken and sauce. Bake 40 min·
utes in 350
0
oven, sprinkle with grated cheese, and bake 20 minutes more.
Serves 8-10.
MRS. ROBERT SCHEFFY
cmCKEN-SPANISH RICE CASSEROLE
1 large hen ~ cup sliced onions
3 cups water 1 clove garlic, minced
1 teaspoon salt ~ cup tomato sauce
i.
* pound sausage 1 teaspoon salt
1* cup raw rice 2 cups hot chicken broth
3 tablespoons shortening or 2 cans green peas
I-

bacon drippings Pimento
Simmer chicken in water and salt and seasonings. Remove meat from
bones in large pieces. Place in large greased casserole.
Quarter sausage and fry in skillet. Scatter over chicken.
In shortening, fry raw rice until golden brown, stirring constantly.
Drain rice and sprinkle over chicken and sausage. Add onions, garlic,
tomato sauce, and salt to hot broth. Pour over chicken and rice. Cover.
Bake It hours in 325
0
oven. Heap hot drained peas around edge. Garnish
with pimento. Serves 6-S.
I.
MRS. C. ''\T. ROBERTS
,I.

130 POULTRY
".
cmCKEN IN WINE
.1
8 chicken breasts 1 bouillon cube, dissolved m
~ cup butter ~ cup water
2 tablespoons brandy 2 tablespoons flour
1 small can mushrooms 1 teaspoon tomato paste
18 small pearl onions (or 1 cup chicken stock
bottoms of 1 bunch green %, cup red wine

onions) Salt and pepper to taste
Brown the chicken breasts well in hot butter. Pour the brandy over
the chicken and ignite. Let the burning finish; then remove the chicken

from the pan and brown the mushrooms and onions in the butter. Stir in
the dissolved bouillon cube and remove the pan from the heat. Stir in the
flour. Add the tomato paste, stock and WIlle. Return to heat and stir
while heating to boiling point. Add salt and pepper to taste. Add chicken •
breasts. Cover and simmer for 30 minutes or until chicken is tender. Very
good served with brown rice or rice dressing. Serves 8.
• MRS. BERT TURNER
cmCKEN TERIYAKI

1 large fryer % cup soy sauce
Pepper and garlic salt to taste % cup Bourbon whiskey
% cup cooking or salad oil
Cut chicken in serving pieces and season to taste with pepper and gar­

lic salt. Marinate for several hours in equal portions of soy sauce, whiskey,
.1
and cooking oil.
Place chicken pieces in shallow baking pan. Bake in 325
0
oven for
about 45 minutes, or until chicken is well done. Turn the pieces fre­
quently, basting with the marinating sauce. The remainder of the sauce .:
may be used as gravy. Serves 4.
MRS. JAMES W. LORIO
DE LUXE CmCKEN A. LA KING

3 tablespoons butter 2 cups cold diced chicken
1 bell pepper, shredded 2 egg yolks, beaten into
~ cup celery, chopped cream
1 small can mushrooms Few drops lemon juice

1 small onion, grated Salt, pepper, paprika to taste
3 tablespoons flour 1 small can green peas
2 cups milk (or 1 cup milk
and 1 cup cream) •
Melt butter in pan and add bell pepper, celery, and mushrooms. Cook
about 5 minutes. Add grated onion, flour mixed with part of the milk.
then the remaining milk. Stir until thickened and add the chicken and

the cream with the egg yolks beaten in. Cook a few minutes longer, stirring
constantly. Add a few drops of lemon juice and the seasonings. Stir in the
green peas. Serve in patty shells or on toast. Serves 8.

MRS. LENTON SARTAIN
.!

II,
POULTRY 131
cmCKEN TETRAZZINI
1 tablespoon flour cups cooked chicken (tur­
1 tablespoon butter key or veal), cut in pieces
1 cup milk % cup cooked spaghetti
4. teaspoon salt cup chopped mushrooms
4. teaspoon pepper 2 tablespoons butter
4. teaspoon paprika 4. lb. grated Parmesan or
4. teaspoon dry mustard cheddar cheese (or 4. lb.
Few drops onion juice processed cheese)
1 teaspoon lemon juice % cup buttered crumbs
Make a medium white sauce of the flour, butter, milk, and salt. Add
the pepper, paprika, mustard, and onion and lemon juices to the white
sauce and heat to the boiling point. Add chicken, spaghetti, and the mush­
rooms which have been sauteed in the butter. Fill greased individual cas­
seroles or one large casserole with the mixture and top with cheese and
buttered bread crumbs. Bake in 425
0
oven for about 15 minutes or until
the crumbs are very brown and ingredients are warmed through and
bubbly. Serves 8.
MRS. LENTON SARTAIN
I.
GARLIC CmCKEN
1 medium broiler 2 sprigs parsley
Salt and pepper. to taste 2 large cloves garlic
% stick butter 1 stick oleo or butter
Juice of 1 lemon
Generously salt and pepper fowl inside and out. In cavity of chicken
put butter, parsley, and one clove garlic, and seal the opening with foil.
I.
In a saucepan melt I stick of oleo or butter, 1 crushed garlic clove,
and the juice of I lemon. Place chicken in a Dutch oven and bake in 300
0
oven. Baste constantly with sauce and turn frequently until the chicken is
golden brown and tender. Remove parsley and garlic from cavity before
serving. Serves 4.
MRS. CHARLES DUGHEIN, JR.
GARLIC FRIED CmCKEN

1 egg, well beaten 1 fryer
1 pinch baking powder Salt and pepper, to taste
2 teaspoons garlic puree Seasoned flour
2 tablespoons olive oil 4. cup shortening
Mix together the egg, baking powder, garlic puree, and olive oil. Cut
the chicken into serving pieces. Salt and pepper It and put it into the egg
mixture, allowing it to soak several hours (even overnight). Use a china
bowl. Rework the liquid into the chicken before removing from the bowl.
Roll the chicken in flour that has been seasoned with salt and pepper.
Heat shortening on low heat until very hot and fry chicken on low heat
:.
II.
until done and brown (about 30 minutes). Serves 4.
I.
MRS. LENTOl" SARTAIN






.1
132 POULTRY
omOKEN WITH SPINAOH NOODLES
1 4-pound hen pound processed cheese
1 stick margarine 6-ounce jar stuffed olives
1 cup bell pepper, chopped 6-ounce can sliced mushrooms
1 cup celery, chopped 1 package spinach noodles
1 cup onion, chopped 4 cups chicken stock
1 can mushroom soup
Boil hen in seasoned water (lightly salted so that stock will not be too
ia
salty). Be sure to use enough water to make 4 cups of stock. Save stock.
Bone chicken and cut in large pieces.
Saute in margarine the bell pepper, celery, onion. Stir in the cheese.
Add olives and mushrooms, then stir in the chicken.
Boil noodles in three cups of stock. Boil until all the stock is absorbed.
Add I can of mushroom soup to the noodles.
Mix all the ingredients together in a pan and serve hot. One cup of
stock can be used to moisten the mixture if needed. If the dish is prepared
ahead of time, it can be reheated in a casserole by placing it in a 300
0
oven
for about 45 minutes. Serves 6 to 8.
MRS. FLORENCE PETERS
omOKEN LIVERS WITH MUSHROOMS
1 pound chicken livers Pepper to taste
1 teaspoon salt 1 can mushrooms
cup flour (stems and pieces)
cup butter or oleo 1 can chicken soup
1 small onion, chopped 1 soup can milk
Few sprigs parsley, finely chopped
Place livers on waxed paper. Sprinkle with salt and half the flour to
coat. Heat butter in large skillet, add livers, onions and mushrooms, and
saute 5 or 6 minutes, turning occasionally. Remove livers from skillet .
.Blend remaining flour into fat in skillet until smooth, then gradually add
soup, milk, and pepper. Cook gently 4 or 5 minutes, stirring to keep
smooth. When thickened, stir livers into the sauce. Serve on cheese
waffles or toast and sprinkle with parsley. Serves 6.
MRS. THOMAS B. PUGH, II
OOUNTRY CAPTAIN
1 hen 1 teaspoon salt
2 medium onions, chopped 1 teaspoon sugar
1 clove garlic, chopped teaspoon red pepper
1 bell pepper, chopped cup soaked currants
3 tablespoons olive oil 1 small can blanched almonds
2 No. 303 cans tomatoes 2 cups brown or wild rice
2 teaspoons curry powder Ground peanuts (optional)
1 teaspoon powdered thyme .shredded coconut (optional)
Ohutney (optional)
Cook hen as usual in salted water over low heat until tender. Cool and
bone chicken, cutting meat into bite size pieces. Save the chicken stock.
Saute onions, garlic, and bell pepper in olive oil. Add tomatoes and cook


POULTRY 133
5 minutes. Add curry powder, thyme, salt, sugar, and red pepper. Cook
10 minutes. Add chicken and bake uncovered in 350
0
oven for 45 minutes.
Add currants which have been soaked in t cup chicken stock. Add blanched
almonds. Cook rice during baking period and serve meat mixture over
the rice. You may serve as a curry using chopped peanuts, shredded coco­
nut, and pieces of chutney. This may be reheated if made ahead of time.
It also freezes welL Serves 6 to 8.
MRS. RONALD Coco
INDIA CmCKEN CURRY
,I.
I,
I,
1 5-pound hen Condiments:
cup onion, finely chopped Apple Chutney (see Index)
cup celery, finely chopped Slivered almonds or peanuts
cup chicken or other fat Finely chopped crisp bacon
cup flour Shredded coconut
2 cups chicken stock Finely chopped hard cooked
1 cup strained tomato juice eggs
teaspoon Canned fried onion rings
sauce
1 teaspoon curry powder
Salt and pepper to taste
II.
Boil hen in seasoned water until meat leaves bone. Cool and dice
chicken as for salad. Save stock.
Lightly brown onions and celery in fat. Add flour and stock, stirring
until thick. Add tomato juice and other ingredients. Add diced chicken.
Serve over rice with the condiments in small bowls so that they may be
added to individual servings. Be sure to use the apple chutney.
Cooked shrimp or Iamb may be substituted for the chicken.
Serves 6 to 8.
MRS. J. H. BENTON

i.
I. PARTY CmCKEN DISH
1 hen 1 large bell pepper, chopped
pmts stock 2 packages egg noodles
2 medium onions, chopped pound processed cheese
Salt and pepper to taste
Boil the chicken in enough seasoned water to make It pints stock (or
cook in pressure cooker for 25 minutes). When cool, skim off the fat and
save. Bone the chicken and cut into pieces. It is best to do this the day
before you prepare the dish. '
Saute the onion, bell pepper in the chicken fat. Cook the noodles in
salted boiling water for 5 minutes. Cut the cheese into small pieces. Com­
bine all the ingredients. Place in covered pan and steam over water for
2 hours. (To steam, place covered pan in larger pan containing boiling
water and let the water simmer.) Season to taste. Serves 10.
MRS. J. M. HUDDLESTON
Shreveport, La.
••
.1
134 POULTRY

VINEYARD CHICKEN
1 3-pound chicken, quartered ~ cup melted butter
1 cup dry white wine ~ cup finely chopped green
1 tablespoon lemon juice onions
~ teaspoon black pepper 3 teaspoons salt .•. i ' j ~
M teaspoon paprika ~ cup minced parsley
Place chicken, skin side down, in large casserole. Blend all other
ingredients together and pour over the chicken. Cover with foil and bake ~ .
1 hour in 325
0
oven. Remove the foil. Turn chicken skin side up; increase
temperature to 375
0
and bake 30 minutes, basting two or three times .
increase temperature to 425
0
for the last 30 minutes of baking time. Baste
frequently (total cooking time is 2 hours). Serves 4.
MRS. RODNEY COCO
TURKEY ROCHAMBEAU
6 slices toast 6 thin slices cooked turkey •
6 thin slices cooked ham (white meat)
Sauce Poulette
On each slice of toast place one slice of ham and one slice of turkey. •
Cover with sauce poulette. Serves 6.
'1
Sauce Poulette:
2 tablespoons butter 2 egg yolks
1 tablespoon 110m Juice of 1 lemon
2 cups chicken broth 1 teaspoon parsley, finely
M teaspoon salt chopped
1 teaspoon pepper 14M-oz. can mushrooms,
2 sprigs parsley drained
Heat one tablespoon of the butter; add flour and cook for I minute.
Stir in the chicken broth and add salt, pepper, and parsley sprigs. Bring
the mixture to a boil, then lower the heat and simmer for 30 minutes. Dis­
card the parsley. Remove the sauce from the heat and blend in the egg


'i
yolks. Add lemon juice, chopped parsley, the remaining one tablespoon
of butter, and the drained mushrooms.
Serve over ham and turkey slices on toast. Serves 6.
MRS. DAVID VAN GELDER





POULTRY 135
DRESSINGS
CORNBREAD DRESSING
Cornbread (use recipe calling 2 bunches green onions,
for 2 cups dry ingredients), chopped
cooked and cooled 4 ribs celery, chopped
2 cups cooked rice 1 bunch parsley, chopped
1 tablespoon chili powder 3 sticks butter or oleo
Salt to taste
Crumble cornbread fine and combine with rice. Add chili powder and
salt to taste.
Saute onions and celery in a stick of butter or oleo, adding parsley as
it cooks a little.
Mix all the ingredients together, then return to the skillet and brown
slightly in the remaining butter or oleo, stirring dressing as it cooks. If the
dressing becomes too dryas it browns, add a small amount of water. This
dressing can be used separately or used as a stuffing for fowl. Serves 8 to 10.
MRS. C. VERNON PORTER
LOUISIANA CORNBREAD DRESSING
* 5 cups corn bread cup minced parsley
6 slices whole wheat bread ~ cup butter or margazine
(or French bread), slightly 4 teaspoons salt
toasted ~ teaspoon cayenne
2 cups finely cut celery * teaspoon black pepper
1* cups shallots with tops, 1 teaspoon celery seed
cut fine 1 teaspoon sage (optional)
* cup finely cut onion Giblets
Simmer gizzard, heart and neck in a quart of water until tender. Add
liver and cook a few minutes more until done. Cut all meat fine for dress­
ing. Saute celery, shallots and onion in the butter until done but not
brown; add seasonings, more or less than amounts suggested to suit indi­
vidual taste.
Soak the toasted bread in cold water, squeeze dry and mix well with
the crumbled corn bread. Combine with the sauteed seasonings, parsley,
minced giblets and sufficient liquor from the giblets to make a moist dress­
ing. Stuff turkey; allow about one cup of stuffing for each pound of turkey.
Golden Corn"Bread: (Doubled this recipe will give slightly over 5 cups)
1 cup yellow corn meal % teaspoon salt
% cup flour 1 slightly beaten egg
5 teaspoons baking powder 1 cup milk
2 tablespoons melted shortening
Sift dry ingredients into bowl and add the slightly beaten egg, milk
and melted shortening. Beat thoroughly. Pour into greased shallow pan.
Bake in 425
0
oven for 25 minutes.
MISS EVELYN ,\VILSFORD








II:
136 POULTRY
RICE AND OYSTER DRESSING
"II'
I:
¥2 cup butter Cooked giblets, chopped
10-12 chopped green onions 3 cups cooked' rice
1 cup chopped celery ¥2 cup chopped parsley
2 small, chopped bell peppers Salt
1 quart oysters Red and black pepper
Melt butter and add onions, celery, and pepper. Cook until soft. Add
oysters and giblets. Pour over rice and add parsley. Mix well. Salt and
pepper to taste. If dressing is too dry, add some of the liquid in which gib­
lets were cooked. Stuff turkey.
RICE DRESSING
1¥2 cups raw rice 3 tablespoons chopped green
1¥2 teaspoon salt onion
3 cups water ¥2 cup minced onion
3 softened chicken bouillon ¥2 cup diced celery
cubes 4 teaspoons chopped parsley
2 medium bell peppers, diced ¥2 cup salad oil
Salt and pepper to taste
Place rice and salt in cold water. Cover and bring to a boil. When
boiling, add 3 softened bouillon cubes (chicken or beef, depending on the
meat you are using). Reduce heat and cook until tender.
Saute the pepper, green onions, onion, celery, and parsley in t cup oil.
Add these ingredients to the cooked rice and mix thoroughly. Salt and
pepper to taste. Serves 4.
MRS. CHARLES HOLLOWAY
TURKEY DRESSING
1 bunch green onions (tops
included), chopped
3 cloves garlic, minced
1 cup celery, chopped
2 tablespoons bacon drippings
1 pound chicken livers,
chopped
1 pound hot pork sausage
Cornbread (using recipe call­
ing for 4 cups cornmeal),
cooked and cooled
Broth
Salt, pepper, monosodium
glutamate to taste
%, cup chopped parsley
Pecans (optional)
Saute onions, garlic, and celery in bacon drippings until tender. Add
livers and sausage and cook until tender and done. Add crumbled corn­
bread. Soften the mixture with enough broth to make mixture moist. Sea­
son to taste. Add chopped parsley before baking. Chopped pecans may be
added if desired. Bake in casserole in 350
0
oven for 1 hour or use to stuff
turkey. Serves 10.
~ I R S . JOHN BARTON
!.
'1
I
Ii

.:

i.
i •

i__
;\.
ill
II GAME
~
\.

; ; ~ , ' i
:.
138 GAME
.:
GAME
I ,
The joy of Louisiana's "chasseurs" (or hunters) invwriably becomes
:; ,
I."
the pride of the gourmet, for the venison, wild duck, rabbit, squirrel, and
quail-to mention but a few-lend themselves to many a gala dish.
GAME AIDS
'.
TO PREPARE SQUIRREL OR QUAIL FOR COOKING
Skin squirred or pick birds and wash in cold water. Then soak in a
solution of salty water 15 to 25 minutes. (If the game has been shot up
pretty badly, put about 1 tablespoon vinegar to a quart of water when

soaking.) Wash again well and dry welL Wrap carefully in foil and
freeze before using. Do not keep game too long in the freezer.
GAME BIRDS •
Game Birds include grouse, quail, partridge, pheasant, wild duck and
goose, I?igeon and woodcock. All are prepared for cooking the same way as
domestIc poultry. If the bird has a decided odor, ii: can be soaked in salt

water for an hour before cooking. The method of cooking will vary with
the size and age of the bird. Small birds may be split and broiled. Larger
but still tender birds are usually roasted. If there is any question as to
the tenderness of the bird, it should either be steamed for a short time •
before roasting or should be cooked until brown in a rack in an open
pan and then have water added and cooked covered until tender when
pierced with a fork. Allow I whole small bird, half a larger bird, or about

I pound per person.
Broiled Game Birds (Grouse, Partridge, Pheasant, Quail). Split the .:
tender young birds; brush with melted butter; broil like chicken. Baste
with melted butter or other fat each time the birds are turned. The
time of cooking will vary with the size of the bird and whether the family
prefers rare or well done meat. In general small birds will cook in 15 to
20 and larger birds in 30 minutes. Season to taste.

Roasted Small Game Birds (Grouse, Partridge, Quail, Woodcock,
Small Wild Duck.) Prepare the birds according to the directions for
Roast Chicken. They are not stuffed but the cavity may be sprinkled with
salt. Place the birds in a pan; cover the breasts with thin slices of fat, salt

pork or bacon. Roast uncovered in a hot oven 450
0
for 30 to 45 minutes.
If the breast does not appear tender, add t cup water, cover and continue
cooking in a moderate oven 350
0
for about 30 minutes.
Roasted Larger Game Birds (Larger Wild Ducks, Geese, or Pheasants.) •
Prepare the bird according to the general directions for roasting. Fill
with any desired stuffing, making about 1 cup for a 3 pound bird. Cover
the breast with thin slices of fat, salt pork or bacon (salt pork preferred.)

Place breast side up on a rack in a shallow pan; cook in a moderate oven
(350°) for about 30 minutes.
Braised Game Birds (Pheasants or Pigeons.) Cut older birds in pieces
as for a larger broiler; coat with seasoned flour; brown in a small quantity

of fat in a frying pan; transfer the pieces to a casserole; rinse the frying
pan with 1 cup boiling water, dry wme or cream (t water, twine) , pour
over birds and bake in a slow oven 250
0
for 1 hour or until tender. Make

a gravy by thickening the liquid; return to the casserole for serving.
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GAME 139
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PHEASANT
2 pheasants Seasoning salt
1 can consomme 1 can beef gravy
Flour to dredge ~ bunch parsley, chopped
~ cup sherry 1 large can mushrooms
I
Salt and pepper to taste 4 large green onions, chopped
1 teaspoon monosodium glutamate
Halve or quarter each pheasant; clean with damp cloth and dry thor­
oughly. Season with salt, pepper, seasoning salt, and dredge with flour.
Brown to golden brown on both sides under broiler or in dutch oven on
top of stove. Remove to roasting pan and add consomme, sherry, and
,I.
i.

gravy. Cook, covered, at 300
0
until tender (40 to 45 minutes). Baste fre­
quently. When birds are cooked, remove from pan and add green onions,
parsley and monosodium glutamate. Simmer until tender. Add mush­
rooms and more consomme if there is not enough juice for gravy. Sprinkle
pheasant with chopped parsley to serve. Serves 4.
MRS. CHARLES DUCHEIN, JR.
COON A LA DELTA
1 coon 1 cup celery, chopped
Cayenne pepper to taste 1 medium bell pepper,
Black pepper to taste chopped
II.
'.

Salt to taste Flonr for gravy
3 cloves garlic, chopped Shortening for gravy and
1 large onion, chopped" browning coon
" 6 medium sweet potatoes
After coon has been dressed properly, soak for 1 hour in mild vinegar
solution. Drain. Cut up or cook whole as desired. Salt and pepper coon
and cover with water. Add cayenne pepper, chopped garlic, onion, celery,
and bell pepper and parboil until partially tender. Remove from heat and
drain. Brown coon in a small amount of shortening, then place in roasting
pan. Make a thin brown gravy, seasoned as desired. Pour over coon in
roasting pan and place peeled sweet potatoes around and bake in 350
0
II

oven until potatoes are done.
MRS. ORVILLE E. COMER
Tensas Parish
III
CORNISH HEN ALEXANDER
6 Cornish hens ~ cup white dry wine
1 stick butter or oleo 1 tablespoon chopped parsley
lill
1 4-ounce can mushrooms Salt and pepper to taste
Rub the birds with salt and pepper inside and out and place in
refrigerator for several hours before cooking. Melt butter in baking pan.
I.
III
I.
Turn each bird over in butter. Place bird on back with legs tied with
string. Place a tight fitting top or cover tightly with aluminum foil and
bake for 45 minutes at 325°. Remove top and brown for the last 15
minutes at 400
0
Remove birds to warm serving platter. Drain mushrooms
and saute in drippings; add wine. If more liquid is needed, add mushroom
juice. Pour this over birds and then sprinkle lightly with chopped parsley.
MRS. ROBERT SLOWEY









I
~ i l l
ili
l
140 GAME
BAKED CORNISH HEN
Cornish hen (or chicken or Butter
.1
l
pheasant) 1 small onion, cut in rings
Salt and pepper 1 bell pepper, cut in rings
Paprika 1 cup white wine, optional
.i
Rub Cornish hen (chicken or pheasant) with butter and a generous
amount of salt and pepper. (It is better if this is done right before cook­
ing.) Coat the hen well with paprika and attach alternating rings of onion
and bell pepper to the breast wIth toothpicks. Place in uncovered baking
pan with 1 cup white wine (optional) and cook in oven at 325
0
until
tender. (Large Cornish hens, I hour baking time; small, 45 minutes.)
One hen serves 1 or 2.
MRS. F. S. CRAIG, JR.
DOVES
14-16 doves ~ cup chopped onion
Salt and pepper (preferably green onions)
Flour 1 ~ cups water
~ cup salad oil 1 cup sherry
~ cup chopped parsley
Salt, pepper, and Hour doves. Brown in oil in heavy roaster in 400
0
oven. Add chopped onions and water. Cover. Reduce heat to 350°; cook
until tender. Add sherry; baste during cooking. Add chopped parsley to
gravy before serving. Serves 6-8.
MRS. JOHN BARTON



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.1
DOVE AND OYSTER PIE
16 doves 1 quart water, or 3 inches
2 cups chopped celery above doves
1 cup chopped onions 4 dozen oysters
3 slices bacon, chopped 4 tablespoons flour
Salt and pepper to taste ~ cup water
Have doves picked and drawn; do not split open. Wash in cold water,
dry. Keep in refrigerator several days. Place doves in heavy pot. Add
celery, onion, bacon, salt and pepper; cover with water. Let come to a
boil; reduce to low heat, stir; cover with heavy top and let simmer until
doves are tender, about 30 minutes. Remove from heat. With open spoon
or tongs dip out each bird on to a Hat pan, let cool enough to handle.
Drain oysters, then stuff as many oysters as possible into each dove. Mix
Hour with -l- cup water to make paste; then add enough liquid from pot to
blend well. Add this to the pot in which doves were cooked; put on low
heat and stir constantly until thickened about consistency of cream. To
this add the remaining oysters and remove from heat. Line casserole,
bottom and sides, with Haky pastry, and bake for about.1O minutes in pre­
heated oven at 350
0
just to set pastry. Remove from oven and let cool.
Put in layer of doves, layer of liquid with oysters. Repeat until casserole
is within i-inch of top. Cover with pastry rolled thin. Prick top of pastry
to let out steam and bake at about 350
0
until pastry is golden brown top
and bottom. Serve hot. Serves 8.
MRS. JANE EvA.."<S
Tensas Parish
GAME 141

WILD DUCK
2 ducks, wild or domestic 1 cup sherry
2 onions 1 tablespoon flour
1 rib celery
* cup water
*cup salad oil
4 tablespoons chopped parsley
1 cup water Salt and pepper to taste
I.
Salt and pepper ducks well inside and out. In the cavity of the ducks
place t onion and t rib of celery. Brown ducks in open, heavy roasting
pan at 400
0
in the oil. Wilt the chopped second onion in the fat around
the ducks. Add a cup of water and a cup of sherry. Reduce heat to 350
0
cover and cook until done. Baste and add more liquid if needed. Toward
the last make a paste of flour and water. Add this to drippings. Add
chopped parsley. If desired, add more sherry. Serves 6.
:.
MRS. JOHN BARTON
BRAISED DUCK
1 duck ~ cup dry red wine or sherry
1 can mushrooms
* onion
1 apple, quartered 1 cup grapes (white seedless
Salt and pepper (coarse or tokay, cut in half and
ground) seeded)
'I.
Butter
Rub duck with seasoning and stuff with onion and apple. Brown well
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in butter in a deep kettle on top of stove. About 30 minutes before fin­
ished cooking, add mushrooms with the juice from the can, and grapes.
Add red wine, salt and pepper and cover tightly. Reduce heat to very
low and cook until tender. If additional liquid is needed, add more red
wine. Ducks may be turned once during cooking. Use gravy to serve over
wild rice. One duck will serve 2 to 3 persons.
This is the recipe which my cook, Hattie, learned when she grew up
On Bayou Lafourche.
MRS. GORDON MAN
FRICASSEED DUCK BREAST
4 breasts of duck 8 cups water
:.
4 tablespoons bacon drippings 1 can mushroom sauce
or shortening 1 teaspoon garlic puree
4 tablespoons flour Salt and pepper
%, cup chopped onions Seasoned salt
Salt and pepper breast of ducks; flour and brown. Remove ducks.
Make a roux by browning the flour in the bacon drippings. Add and saute
onions. Add water, mushroom sauce, garlic. seasoned salt, salt and pepper
;i.
to taste. Cover. Simmer for 2 hours. Optional: t cup sherry may be
added. Serves 4.
MRS. KILEY SANFORD
I.
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142 GAME
QUAIL
8 Quail Butter
Sauce:
1 stick butter 3 lemons
2 tablespoons Worcestershire sauce (or any barbecue sauce)
Brown quail in butter. Place breast up in heavy dutch oven. Baste
with sauce and cook in covered oven until tender, about 30 minutes.
Remove cover and brown about 10 minutes. Place quail on serving disb
and pour sauce over them. Serves 6 to 8.
MRS. J. W. ADCOCK
Monroe, La.
BAKED QUAIL
.Iil
Quail. usually 2 per person Worcestershire sauce
Salt and pepper Any favorite stuffing
Bacon strips 1 cup bouillon
.Ii
Split whole quail down back only. Salt and pepper birds and stuff
with favorite cornbread, giblet, or rice dressing. Frozen prepared dress­
ings may be used. Wrap a strip of bacon around each bird and sprinkle
with Worcestershire sauce. Bake in 350
0
oven and baste frequently with
bouillon. Cook I hour and 45 minutes to 2 hours.
MRS. LaVIS CHRISTIAN
CmCKEN FRIED QUAIL
Quail Eggs. optional
Salt and pepper
.11
Use only tender birds which have been kept in refrigerator several
days. You may dip birds in beaten eggs (optional). Season birds with
.I!
salt and pepper and roll in flour. Drop in deep hot fat and fry until
crisp and brown on both sides, 10 to 15 minutes. Drain well. May be
served with cream gravy. Allow 1 quail per serving.
MRS. I. P. COLLIER

These may be smothered in a thickened gravy with a few drops of
Worcestershire sauce in cavity of each bird. Cover tightly and simmer 1
hour. Water may be added if the birds become too dry.

MRS. LOUIS CHRISTIAN

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l ~ j
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GAME 148

BAKED QUAIL
1 dozen quan 4 tablespoons truffle peelings
1 cup mushrooms 1 tablespoon Hour
I.
1 cup fresh bread crumbs 1 tablespoon on
ii. 1 teaspoon salt 2 ~ cuPS. chicken broth
!.
~ teaspoon cayenne pepper * teaspoon minced onions
~ teaspoon minced parsley
Salt and pepper quail inside and out. Combine mushrooms, bread
crumbs, salt, cayenne, pepper and truftles; saute in butter. Stuff quail with
this mixture. Make roux by browning flour in oil. Add stock, onions and
parsley to browned flour, then pour over quail which have been put into
'.
baking pan. Bake! hour at 325°" basting frequently.
MRS. Ovum B. LACOUR
RABBIT HASEN PFEFFER
1 rabbit
Marinade consisting of:
2 large onions, sliced
* teaspoon allspice
3 stalks celery, cut 1 bay leaf
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l

6 sprigs parsley, chopped * teaspoon red pepper
1 clove garlic 1~ teaspoons salt
* teaspoon cloves Vinegar to cover rabbit
1 tablespoon sugar
* cup on
1 No. 2 can tomatoes 1 cup vinegar
1 cup water
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Wash rabbit and cut into pieces; put into large bowl that can be
covered. Pour the above marinade over rabbit" and cover. Place in refrig­
erator overnight. When ready to cook, drain rabbit and fry brown all
over in oil. Remove rabbit from skillet and fry the drained vegetables
well. To this add the tomatoes and sugar. Cook about 15 minutes to cook
down tomatoes. Add vinegar and water. Bring to a boil and add rabbit.
Cook slowly for I t hours.
MRS. J. R. BLACK
:1.
SQUIRREL COUNTRY STYLE
2 squirrels Flour to dredge
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I.
Salt to taste 3 tablespoons fat
Pepper to taste 2 cups water
Cut squirrel into serving pIeces and shake in a paper bag containing
seasoned flour to dredge well. Fry in skillet until golden brown. Remove
squirrel from skillet and pour off all grease except 2 teaspoons. Add water
and bring to a boil. Return squirrel to skillet; turn to low heat, cover,
and cook for about 1 hour, until meat almost leaves bone. Turn squirrel
!.
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occasionally and baste often. Serve with grits, hot biscuits, and honey.
Serves 3 or 4. Good!
MRS. H. L. FIELD
I:.


144 GAME
.1
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SQUIRREL PIE
6 squirrels 1 quart water
2 cups chopped celery Red and black pepper to taste
2 cups chopped onions Salt to taste
1 cup coarsely chopped 2 hard cooked eggs
salt meat
Cut squirrels in .pieces; put heavy and add celery, onions,
salt meat and. seasonmg, cover wIth watt:;r 3 mches above squirrel. Let

i.
come to a boll; turn to low heat and SImmer about an hour or until
squirrels are tender.
2 tablespoons shortening
1 cup hot water
2 tablespoons Hour
1 cup liquid from squirrel pot
In a separate skillet brown the flour in the shortening. Add water
and liquid from squirrel pot. Stir well and remove from heat.
2 tablespoons Hour
cup water to make smooth
. % cup liquid from squirrel pot paste


.1
Remove squirrel from pot, add the flour mixture and the browned
flour mixture to liquid in the pot; mix well and cook about 2 minutes
until it has started to slightly thicken. Line a casserole with pastry. Bake
10 minutes in preheated oven at 350
0
to set pastry. Remove and let cool
slightly; then put in layer of squirrel, layer of 4 to 6 slices of hard cooked
egg and a cup of liquid. Repeat until casserole is within t inch of the top.

.,1
Try to use as much as possible of all liquid to avoid a dry pie. Cover
with pastry top. Slit top of pastry to relea.se steam and bake at 350
0
until
top and bottom crusts are brown. Serves 6.
MRS. JANE C. EVANS
Tensas Parish
SQUIRREL BRUNSWICK STEW
2 squirrels 1 %-inch square piece salt
Salt and pepper pork
2 medium onions, sliced 2 medium white potatoes,
1 cup lima beans diced
1 cup corn 1 large can tomatoes
3 or 4 small balls of butter rolled in Hour
Cut two squirrels into serving pieces and salt and pepper them (pieces
of chicken can be added to stretch the recipe). Place the squirrel in a deep
well cooker (or deep iron pot), and cover with water. Brmg the water to
a boil and .add onio'hs, lima beans, and corn. Again let the mixture come
to a boil and this time add salt pork (or bacon). Cover and cook for a
total of 2 hours. During the second hour add potatoes, tomatoes, salt and
pepper to taste. Duriog the last 30 minutes drop in 3 or 4 small balls of





.1
butter rolled in flour. This will thicken the stew. Serves 4·6.
MRS. LOUIS CHRISTIAN


GAME 145
ROAST SADDLE OF VENISON
Marinade
1 ~ cups water 2 bay leaves
2* cups dry red wine 1 teaspoon thyme
2 teaspoons mustard seeds 2 onions, sliced
*teaspoon pepper
Seasoning
2 cloves garlic, cut in slivers 1 teaspoon salt
:.

Trim all fat off the venison. Soak meat in marinade for 24 hours.
turning occasionally. Insert slivers of garlic in meat; salt it, and place in
a 350
0
oven. Roast uncovered until tender. about 2 to 1 hours (time
varies with age of animal). basting frequently with remaining marinade
and then with meat drippings. Remove meat and add sauce ingredients to
drippings in roasting pan; cook until the mixture thickens. Spoon sauce
over servings of meat. Figure on t to i pound venison per person.
This sauce has been suggested to me as a happy addition to the pan
drippings before serving:
*cup sour cream 1 glass currant jelly
1 tablespoon brandy
MRS. JOHN BARTON
VENISON ROAST
10-20 pound venison roast 1 tablespoon salt
1 quart vinegar 3 cloves garlic, chopped
1 quart water 3 bay leaves
1 tablespoon red pepper 1 teaspoon cloves
1 teaspoon black pepper 1 teaspoon allspice
Use a rump or loin roast which has been washed and rubbed clean.
Mix the above ingredients and pour over roast which has been put into a
bowl that can be covered. Place in refrigerator for at least 12 hours before


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cooking. Be sure to turn several times. ''''hen ready to prepare for cooking
take out of refrigerator. Do not wash, just wipe off with cloth or paper
towel. Use a sharp thin blade knife and punch holes deep into roast
(about 10 for a 10-pound roast, 20 for a 20-pound roast) and insert into
each hole one piece each of the following:
Salt meat, cut into 2-inch Celery, cut into 2-inch thin
strips (thin) strips
Onion, cut into thin strips Garlic, cloves, cut into fourths
Use meat thermometer to determine when done. This meat is also won­
derful to serve cold, sliced thinly for a late cold supper.
MRS. JANE C. EVANS
Tensas Parish
I
1'.
i
146 GAME
VENISON STEAKS
:i i
!..i.•.... ':
;1 !
2 venison steaks SaIt and pepper to taste
Garlic salt, to taste 1 tablespoon Worcestershire
1 lemon, juiced sauce
~ stick oleo or butter 1 tablespoon tomato catsup
i.
~
cup water
Sprinkle garlic salt over venison steaks. 'With edge of saucer, gently
I.:
cut into the meat, turning several times. Sprinkle lemon juice over the
meat and allow to set at least 3 hours. When ready to broil, heat an
"
iron skillet until almost smoking. Add t stick oleo or butter which im­
mediately browns. Quickly put in steak; brown on one side, turn and
brown on other. (Serve on more the rare side.) Salt and pepper. Place
steaks on warm platter, add to skillet drippings, 'Vorcestershire sauce,

catsup, and water. Bring to boil; then pour over steaks and serve at once.
MRS. BERRY B. 'tV.
Tensas Parish

i.
BROILED VENISON
Use only tender venison for broiling, preferably the tenderloin, bone
out. Trim and slice about! inch thick. Warm a heavy platter and put
in as much melted butter or oleo as you will need, small amount of lemon .1
juice, and Worcestershire sauce, salt: and pepper. Have heavy skillet very
hot, put about t teaspoon oil, just enough to keep meat from sticking;
put in sliced venison. Turn to medium heat and turn meat in 2 minutes;
turn to high heat for 2 minutes. Turn meat and reduce heat again to
medium. Repeat. Remove meat and drop into platter with butter sauce.

Put t cup water in skillet, stir and pour over meat. Serve with yellow grits
which have been cooked at least I! hours with milk.
Butter sauce variations:

1. The platter may be rubbed with clove of garlic.
2. Add chopped green onions to melted butter and seasoning.
MRS. JANE C. EVANS
T ens as Parish

II
GROUND VENISON MEAT PATTIES
Meat Patties
1 pound ground venison 1 egg
1 teaspoon garlic salt 1 teaspoon salt

1 teaspoon seasoning salt' Pepper to 'taste
5 crackers, crumbled 1 medium onion, diced
Mix all ingredients well and form into patties. Brown in shortening

and remove from heat to make gravy. In the same shortening used to
brown patties make the gravy. Salt and pepper to taste. Add small can
drained mushrooms, and put the patties into the gravy. Simmer for a few
minutes until the gravy thickens and seasonings cook through the gravy .

Serves 4.


GAME 147
Gravy
2 tablespoons shortening 1 cup water
2 tablespoons flour Salt and pepper to taste
1 small can mnshrooms
MRS. CHARLES HOLLOWAY
BUTTERED RICE
To Be Served With Game
2 tablespoons butter 2 cups hot consomme
2 medium onions, diced 2 teaspoons salt
2 cups rice 1 tablespoon chopped parsley
Melt butter in covered pot and saute onions. Add rice; stir until
grains are well coated with butter. Add the consomme and salt. Stir and
cover. Simmer over low heat for about 30 minutes, until grains are tender
and liquid absorbed. Toss rice lightly with fork to release steam and put
over warm burner without lid until each grain is separated. Toss rice
with butter and chopped parsley before serving. Serves 8 to 10.
MRS. CHARLES DUCHEIN, JR.
STUFFING
(Ducks, Goose or Turkey)
1* quarts cornbread 1 pint mushrooms with juice
3 or 4 slices whole wheat 2 cups chopped pecans
bread 6 hard cooked eggs
3 cups chopped celery Salt, black and red pepper,
3 cups chopped onions to taste
3 cups chopped parsley % cups long grain rice
Mix cornbread and whole wheat bread; add celery, onion and parsley.
Dampen well with stock from boiled neck and gizzards in seasoned water.
Mix dressing thoroughly and fry in small amount of salad oil until celery
and onions look wilted. To this add eggs, mushrooms with juice and
pecans. Season well with salt and pepper. In another skillet fry, in small
amount of oil, the rice (do not wash rice, just pick over it) until golden
brown. Add just enough stock to cover rice and let cook about 10 minutes,
stirring constantly. Then add rice to first mixture; mix well. Stuff bird
or bake separately.
MRS. JAr-;E C. EVAl'{S
Tensas Parish


148 GAME
RICE DRESSING FOR DUCK
Giblets of duck, cooked 2 ribs celery, chopped
and chopped % green pepper, chopped
1 tablespoon bacon drippings 2 cloves garlic, minced
I_
or shortening % teaspoon red pepper
1 tablespoon flour 1 teaspoon salt
2 white onions chopped 1% cups hot water
3 cups cooked rice
Combine bacon drippings with flour in a skillet and brown slowly to
make a roux. Stir in giblets, onions, celery, pepper, garlic, and seasonings.

Add hot water and cook over low heat for 1 hour. Add cooked rice.
i'i
Serves 8.
MRS. 1. P. COLLIER
II'
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BARBECUE





..•! :..
150 BARBECUE
; I
·.il
BARBECUE
, I:
BARBECUED CHUCK ROAST
i.
3 ~ pound heavy beef chuck blade roast, 2 ~ inches thick
Cover with: * inch prepared mnstard (about 1 large jar)
Also cover with rock salt on both sides.
Cook over coals as you would a steak, approximately 25 minutes ou
each side.
MRS. DAVID CAMPBELL
GRILL-BOUND smSHKABOBS

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'.
6 I-inch lamb steaks cut in 3 tablespoons soy sauce
I-inch cubes 3 tablespoons vinegar
1 pound salami, cut in I-inch 1 ~ teaspoons sugar
cubes *teaspoon pepper
1III
3 cloves garlic, minced *teaspoon Worcestershire
% cup salad oil sauce
2 large onions, sliced
III
Arrange lamb and salami cubes alternately on 6 skewers. Place in
shallow pan. Combine all ingredients except onion; pour over skewered
meat. Top with onions. Cover; let stand in refrigerator several hours or
overnight. Broil kabobs over hot coals for 20-30 minutes, turning fre­ Illl
quently. Cook onions in remaining sauce until golden; serve with kabobs.
Serves 6.
THE EDITORS
II;
BEEFKABOBS
Marinate Ii-inch cubes of sirloin tip in sauce overnight. Save sauce
III
for basting.
Sauce:
1 cup red dry wine * teaspoon Worcestershire
~ cup soy sauce sauce
1 cup orange juice 1 cup finely chopped onions
1 tablespoon thyme 1 tablespoon black pepper
1 tablespoon rosemary 6 cloves garlic, finely chopped
Place on skewers in this order:
Small new potatoes (raw) Cubes sirloin
Large button mnshrooms Small whole tomatoes
Broil slowly and brush with sauce often. Brush with butter immedi­
ately before serving. Serve with tossed green salad and garlic bread.
MRS. JEAN FREY FRITCHIE
II
BARBECUE 151
FOIL BAKED CmCKEN SUPREME
6 cbdcken breasts 4, tablespoons mbtced parsley
1% teaspoonS salt 2 cloves garlic, mbtced
Dash pepper 1 teaspoon tarragon vinegar
2 tablespoons mbtced green 2 cans condensed cream of
onion mushroom soup
* teaspoon thyme
Sprinkle chicken with salt and pepper. Combine remaining ingredi­
ents; spread on surface and in cavity of chicken breasts. Place each piece
of chicken on square of aluminum foil; bring edges together and seal with
drug store wrap, folding corners under; place on cookie sheet. Cook over
coals until tender, turning package once.
TUE EDITORS
OVEN BARBECUED CHICKEN
1 frying cbdcken, cut up 2 tablespoons Worcestershire
6 tablespoons butter or sauce
shortenbtg 2 tablespoons A-I sauce
Salt and pepper 4, teaspoons vinegar
1 small onion, finely chopped 4, tablespoons catsup
1 clove garlic, chopped Few drops hot sauce
2 tablespoons sugar, if desired
Separate pieces of chicken. Melt butter in skillet, add chicken and
saute about 20 minutes, turn to brown both sides. Place in baking dish,
sprinkle with salt and pepper and pour fat from skillet over chicken.
Place onion and garlic in cheesecloth bag and place in corner of baking
dish. Cover chicken with sallce made by mixing remaining ingredients.
Bake in moderate oven (350°) for 30 minutes, basting frequently. Serves 4 .
.
MRS. DERMARCUS SMITH lIi
BARBECUED DUCK
1 cup salad on 1 sprig rosemary
1 tablespoon celery seeds %
*
cup vbtegar
cup soy sauce
1 teaspoon salt
6 buds garlic, crushed * teaspoon pepper
Combine all sauce ingredients; simmer ]0 minutes.- Cut ducks into
halves and barbecue, turning several times and swabbing sauce on gen­
erously, until tender.
MRS. ] OUN BARTON
152 BARBECUE
BARBECUED LEG OF LAMB
1 six-pound leg of lamb, boned and flattened
Marinade:
2 tablespoons vinegar 1 clove garlic, crushed :.
% cup olive oil 1 teaspoon salt
% pepper
Combine sauce ingredients and marinate the lamb in this mixture
'.
for 2 hours. Broil over charcoal embers for It to 2 hours, turning fre­
quently and brushing every 5 minutes with this hot barbecue sauce:
2% cups chili sauce 1 bay leaf '.1
1 teaspoon chili pepper 2 teaspoons hot sauce
% cup olive oil 1 teaspoon dry mustard
.11
1
% cup lemon· juice % cup water
1 tablespoon brown sugar 2 cups finely chopped onion
2 tablespoons tarragon 2 cloves garlic, minced
.lli
vinegar 1 teaspoon salt
Combine ingredients in sauce pan. Bring to a boil; reduce heat and
simmer for 15 minutes. Best served with lamb, chicken, spare ribs. Serves

4 to 6.
THE EDITORS
1
.1111
SMOKED TURKEY
Rub turkey (10 to 15 pounds) with curing salt (can be bought from
stores in 5-pound packages-5 pounds will do about 6 to 8 turkeys).
.111111
1
Refrigerate for 5 days in plastic bag. Then wash inside and out thoroughly
(be sure to clean out all the salt). The turkey must be smoked in a cov­
ered barbecue pit using dampened hickory sawdust. The sawdust may be
11
.11
added to the fire from time to time to keep the smoke going. Remember,
you are not barbecuing; you are smoking the turkey. Smoke for 36 hours,
turning every now and then. Baste every hour during the daytime with
1

: Coca-Cola, vinegar, and white wine (l part each) . .111
MRS. HEIDEL BROWN
BARBECUED HAM STEAKS
6 I-inch thick ham steaks % cup dry mustard
% cup melted butter % cup brown sugar
4 cups sherry wine 4 teaspoons paprika
4 teaspoons powdered cloves 8 cloves garlic, finely chopped
Combine sauce ingredients and marinate ham steaks in mixture for
2 hours turning once. Broil 20 minutes, turning frequently and basting
with marinade. Serves 6.

THE EDITORS

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BARBECUE 153
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ROUND STEAK MARINADE
* cup chopped onion * teaspoon pepper
* cup lemon juice * teaspoon thyme
~ cup salad oil * teaspoon oregano
i.
* teaspoon salt * teaspoon rosemary
* teaspoon celery salt 2 cloves garlic, minced
2* pounds round steak
i.

Combine all ingrediehts except steak. Marinate steak 4 to 5 hours,
turning several times. Cook on grill over hot coals to doneness you like.
Baste with marinade during broiling. Serves 4 .
THE EDITORS
BARBECUED PORK CHOPS
6 1-inch pork chops 1 teaspoon VVorcestersbire
Salt and pepper sauce
1 8-ounce can (1 cup) season­ 1 teaspoon liquid smoke
ed tomato sauce * teaspoon onion salt
* cup catsup
Dash hot sauce
Brown chops in heavy skillet; season with salt and pepper. Combine
remaining ingredients; pour over chops. Simmer until meat is tender,
about I hour, turning occasionally. Serves 6.
THE EDITORS
BARBECL1ED RIBS
1 tablespoon celery seed 1 teaspoon paprika
1 tablespoon chili powder 2* pounds loin back ribs

*cup brown sugar
1 8-ounce can tomato sauce
1 tablespoon salt (1 cup)
~ cup vinegar
Combine celery seed, chili powder, sugar, salt, paprika. Rub t of
mixture on ribs. To remaining mixture, add tomato sauce and vinegar.
Heat and use to baste ribs. .Cook over hot coals until tender, basting
occasionally with the sauce. Makes 4 servings.
THE EDITORS
II.
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BARBECUED SHRIMP
3 sticks butter or oleo, melted 1 lime or lemon, sliced
2 cloves garlic, minced Dash of oregano
Hot sauce, to taste 1 tablespoon chili sauce
Paprika 1 cup white wine
Salt and pepper 1 pound shrimp
To prepare shrimp: Take heads off and with a very sharp knife, slice
them down the back and remove black line. Leave shell and tail on.
Marinate shrimp for I hour or more in the sauce made from the above
ingredients. Broil shrimp over charcoal fire turning and basting often.
If preferred, bake in a 300
0
,oven, basting shrimp often with sauce. Baking
·ime about 30 minutes. Do not overcook.
MRS. O. R. MENTON


••
154 BARBECUE
SHRIMP ON SKEWERS
2 pounds medium shrimp Y2 teaspoon paprika
~ cup salad oil 1Y2 teaspoons salt
~ cup lemon juice (fresh or 6 bell peppers, quartered
frozen) 2 large onions, quartered
3 or 4 garlic cloves 4 tomatoes, quartered
6 lemon wedges
Peel and devein shrimp. Combine oil, lemon juice, and seasonings;
pour over shrimp and refrigerate overnight. Place shrimp on skewers,
reserving leftover sauce. Alternate with onion and green pepper. Use 3
or 4 shrimp, piece of pepper, piece of onion, etc. Broil them 3 inches
from heat about 13 minutes, or until done, basting with sauce frequently.
During last 2 or 3 minutes add tomatoes to end of skewers. Serve with
lemon wedge. Serves 6.
MRS. HEIDEL BROWN
SHRIMP KABOB
3 pounds shrimp, peeled Marinade:
and cleaned
1 cup soy sauce
1 pound bacon, half slices Y2 cup lemon juice
1 No.2 can pineapple chunks
Combine sauce ingredients; marinate shrimp in mixture for t hour.
On skewer, alternate shrimp, pineapple, bacon (t slice folded). Broil
until bacon is crisp. Serves 6 to 8.
THE EDITORS
BARBECUED PORK ON BUNS
1Y2 cups water
~ cup vinegar
~ cup sugar
4 teaspoons mustard
2 teaspoons salt
~ teaspoou red pepper
2 slices lemon
2 chopped medium onions
~ cup butter
In Dutch oven combine first nine
4 cups thinly sliced left-over
pork roast
1 cup catsup
3 tablespoons Worcestershire
sauce
Y2 cup chopped celery
(optional)
Y2 cup ripe olives, chopped
(optional)
ingredients. Simmer uncovered
20 minutes. Add meat, catsup and Worcestershire sauce. Simmer slowly
45 minutes. If desired, add celery and olives before serving. Serve on
buns or French bread.
MRS. J. N. SINGLETARY

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BARBECUE 155
i.
BARBECUED BEANS
i.
:.
1 pound bacon (cut in thirds) 1 package brown sugar
1 large or 2 medium -onions ( 2 ~ cups packed)
(chopped semi-fine) ~ cup prepared mustard
5 No. 1 cans pork and beans ~ cup Worcestershire sauce
1 bottle catsup 2 teaspoons liquid smoke
Fry bacon in a 4- to 6-quart capacity pot until crisp. Add onion and
saute until clear. Add beans and stir. Then add remaining ingredients.
Stir well and lower heat to simmer. Let simmer uncovered until cooked
down to consistency desired (about 2 hours or more). Serves 20.
MRS. JACKIE Russ
il.
Shreveport, Louisiana
BARBECUED LIMA BEANS
:.
1 pound large fresh or frozen Piece of smoked ham or salt
lima beans pork
1 clove garlic
i.
I.
Sauce:
1 large onion, chopped 2 tablespoons Worcestershire
1 clove garlic sauce
Y2 cup bacon drippings Salt to taste
1Y2 tablespoons prepared 1 can tomato soup
I, I.•
mustard ~ cnp vinegar
1 tablespoon chili powder
Boil lima beans according to directions on package, adding ham or
Ii. salt pork and 1 clove garlic. To prepare sauce, fry onion and garlic in
bacon drippings. When onions are clear add remaining ingredients. When
beans are tender, drain and save juice. Add 2 cups bean juice to sauce.
In greased casserole alternate layers of beans and sauce. Strip top with
bacon, and bake 40 minutes in 300
0
oven. Cut off oven and let beans
remain in oven until ready to serve. (Note: ~ pound of dried lima beans
I.
I.
may also be used satisfactorily; however, longer cooking time must be
allowed-two hours or more-until beans are tender. Then proceed with
sauce and rest of directions.)
il
MRS. JACK, DE CORDOVA
San Antonio, Texas
GRILLED CINNAMON APPLES
Iii
Place cored apple in center of 24-inch length of aluminum foil folded
in half. Fill hole with a tablespoon each of cinnamon candies and raisins.
Dot with butter. Bring foil up loosely over apple and twist ends together
:11
to seal. Cook over gJowing coals 30 minutes, or until done. Serve with
cream if desired. .
THE EDITORS
, "
'.· .. ! 1.1 "
1
.•i. II .1
156 BARBECUE
FRUIT KABOB
1 No. can peach halves 2 apples, cut in wedges
3 bananas, thickly sliced 1 fresh pineapple, cubed

3 grapefruit, sectioned
and basting sauce:

1 cup grapefruit juice cup honey
2 tablespoons Cointreau teaspoon chopped mint
Combine sauce and ingredients and marinate the fruit for t hour.
Alternate fruit on skewer and broil 5 to 8 minutes, basting with marinade. •
THE EDITORS
BARBECUE SAUCE (FOR 20 PEOPLE)

.i
1 quart salad on Chicken giblets
5 pounds onions, chopped 2 pounds ground meat
1 whole pod of garlic, 3 tablespoons Worcestershire
chopped sauce
2 pounds bell peppers, 1 jar prepared yellow
chopped mustard
1 stalk celery, chopped 1 bunch parsley, chopped
1 pound margarine Salt and red pepper, to taste 1111i
3 lemons, sliced
In cooking oil, cook onions, garlic, pepper and celery. In margarine
cook giblets and ground meat. Remove the oil from the cooked onion,
garlic, pepper and celery; use this oil to baste chicken. Add cooked vege­
tables to cooked meat. Then add Worcestershire sauce, lemons, mustard
and parsley. Season to taste. Serve with chicken on buns or small French
breads.
MRS. RAY B. THEAUX
Lafayette, La.
MRS. EUGENE
Ilii
St. James, La.
SAUCE JANE
.[1
(Sauce for Steaks or Hamburgers)
4 tablespoons butter Salt and pepper to taste
6 green onions, finely Pinch of dried sage
.1
chopped teaspoon paprika
pound fresh mushrooms, cup red or white dry wine
sliced (or 1 can stems (or water)
and pieces) 1 cup sour cream .:
Saute onions and mushrooms in butter until golden and tender. Add
salt and pepper, sage and paprika. Add wine (or water) and stir to mix;
heat through. Just before serving, add sour cream. Heat, but do not
boil. This serves 4 to 6 as sauce, spooned over grilled hamburgers or
small steaks.

MRS. DAVID VAN GELDER


p
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BARBECUE 157
i.
BARBECUE BASTING SAUCE
(FOR BEEF OR PORK ROAST)
Y2 cup salad oil cup soy sauce
Y2 cup lemon juice Y2 teaspoon monosodium
:.
Y2 cup red wine vinegar glutamate
Dash of Worcestershire sauce
Salt and pepper to taste
Mix all ingredients and keep covered in refrigerator until needed.

This is enough for 5 to 10 lb. roast.
MRS. ''\T. H. WRIGHT, JR.
SAUCE FOR BARBECUED STEAK
1 cup salad oil I teaspoon sugar
cup vinegar 2-4 tablespoons grated
Y2 bottle A-I Sauce (medium ouion
i.
I.
I.
size) , Salt and cayenne pepper
bottle W orcestershire I clove garlic, grated
sauce (optional)
This sauce is used only to cook the steaks.
MRS. GEORGE M. SIMON, SR.
JIFFY HAMBURGER SAUCE
Y2 cup salad oil Sliced peel of Y2 lemon
% cup onion, chopped 3 tablespoons brown sugar
Y2 bell pepper, chopped fine 3 tablespoons Worcestershire
i:.
Y2 cup celery, chopped fine sauce
% cup tomato catsup 2 tablespoons prepared
% cup water mustard
I:.
% cup lemon juice Salt and pepper, to taste
i.
Cook onion, bell pepper, and celery in hot oil until soft. Add re­
maining ingredients. Simmer at least 15 minutes, preferably t hour.
Yield: enough sauce to baste and serve with two chickens. Also good
i:.
with hamburgers, hot dogs, and other favorites.
MRS. EARL P. DUGAS
BARBECUE SAUCE FOR CmCKEN
Y2 cup salad oil Y2 teaspoon dry mustard
I cup water Dash cayenne
2 tablespoons chopped onion I teaspoon Worcestershire
I clove garlic, crushed sauce
Ii'
,I
IY2 teaspoons sugar I teaspoon hot sauce
I teaspoon salt cup lemon juice
I teaspoon chili powder Y2 bottle tomato catsup
I teaspoon paprika bottle steak sauce
I teaspoon pepper Y2 green pepper, chopped
I tablespoon vinegar
Combine all and simmer one hour. As chicken broils or
I'
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:,
smokes, brush frequently with sauce.
MRS. W. E. ROBINSON






158 BARBECUE
'.I
i
cmCKEN BARBECUE SAUCE
,


'



i
.1
.1
.•'
I stick butter I or 2 tablespoons onion juice
I
Y2 bottle Steak Sauce, Juice and rind of I lemon
medium size I clove garlic, grated
~ bottle Worcestershire (optional)
sauce I teaspoon sugar
Mix all ingredients and cook slowly about 15 minutes. Use sauce to
baste chicken; the remainder of the sauce may be served with the barbe­
cued chicken. If the sauce is allowed to cool down slightly, it congeals
and adheres to the chicken more readily. Enough sauce for 2 whole chick­
ens. This is the best baTbecue sauce and really has a "twang" all of its own.
MRS. GEORGE M. SIMON, SR.
BARBECUE SAUCE
2 large cloves of garlic 3 ounces hickory smoked
Juice of one lemon mustard
1 teaspoon smoke sauce 1 I6-ounce bottle Worcester-
I teaspoon sugar shire sauce
I I4-ounce bottle catsup 4 ounces vegetable or olive
oil
Pulverize garlic and add all ingredients in order listed. The oil must
be well blended. This mixture keeps indefinitely in the refrigerator and
gives an "outdoor" barbecue flavor to meats cooked in the oven.
MRS. HANSEN SCOBEE
BARBECUE SAUCE FOR "LEFT-OVER" MEAT
I cup bacon drippings I teaspoon pepper
2 cups catsup 4 teaspoons chili powder
4 cups water I teaspoon celery seed
I teaspoon salt ~ teaspoon curry powder

.1
1 teaspoon liquid smoke
Melt bacon drippings; add catsup and water; add all ingredients ex­
cept smoke. Bring to a quick boil; then add smoke. Pour over leftover
~ m e a t such as ham, roast, etc. and heat. Serve on bun; top with grated
cabbage. This sauce may be stored in refrigerator for future use.
MRS. W. R. SMITH
I ~
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I. DESSERTS
!

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I.
I.

i.

II.
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,I.

I:
160 DESSERTS
A LA MODE

.1
Brownies Vanilla ice cream
Whipped cream

1.1
Cut up several brownies in bite size pieces. Put in parfait glasses­
layer of brownies-layer of ice cream. Repeat and top with whipped cream.
Do you remember the good old days of curb service when this came to
7¢ at the nearest drug store? So good and gooey.
MISS ELLEN Roy JOLLY
ALMOND MACAROON S O U F F L ~

1 dozen almond macaroons 3 eggs, separated
1.
!I.!i
II
1 cup milk Pinch salt
~ pint whipping cream, whipped
Scald 1 dozen almond macaroons in hot milk. Pour gradually into 11.11
II
1
yolks of eggs which were beaten with pinch of salt and cook over hot
water until thickened slightly. Fold the stiffly beaten egg whites into the
mixture and pour into greased baking dish 7" x 3" deep. Place dish in
pan of hot water and bake 30 minutes at 350°. Serve hot with whipped
cream. Yield 8.
MRS. J. W. C. WRIGHT
1
II
1•
1
1
1
APPLE CRANBERRY CRISP
4 medium sized cooking 1 cup uncooked quick rolled
apples (about 1% pounds) oats
1 I-pound can whole cran­ ~ cup flour
berry sauce 1 cup dark brown sugar
1 teaspoon cinnamon (firmly packed)
~ cup butter
Peel apples and slice thin. Arrange in square baking dish about
10" x 6". Sprinkle with cinnamon. Spoon cranberry sauce over this. Stir
rolled oats (oatmeal), flour, and brown sugar together. Cut in butter until
evenly mixed and crumbly. Sprinkle this over cranberry layer. Bake in
moderate oven-350°-until apples are cooked through and top is lightly
browned. About 40 minutes. Good served plain or with whipped cream
or vanilla ice cream. Serve hot. Serves 8.
MRS. DAN MOORE, JR.
II
DESSERTS 161

OZARK PUDDING
1 egg U. teaspoon salt
%, cup sugar ~ cup nuts, broken
2 tablespoons flour 1 apple, diced and peeled
1 ~ teaspoons baking powder 1 teaspoon vanilla
~ pint whipping cream, whipped
Beat eggs and sugar until smooth. Add flour, baking powder and
salt. Add nuts, apple, and vanilla. Bake in buttered 8" pie pan 35 min­
utes at 350
0
• Serve with whipped cream, whipped cream with cointreau
as flavoring, ice cream, or hard sauce. This is one of Mrs. Harry Truman's
favorites. Yield 6-8.
MRS. DUDLEY W. COATES, JR.
BANANAS FOSTER
2 tablespoons butter Pinch cinnamon
4 tablespoons brown sugar 1 tablespoon banana liqueur
2 bananas 1 OIDlce rmn or brandy
Ice Cream
Mix butter' and brown sugar in saucepan. Cook over medium heat
until it is caramelized. Cut bananas in quarters. Add and cook until
tender. Add cinnamon and liqueur; stir. Add rum or brandy to top of
mixture. DO NOT STIR. Light. Spoon over vanilla ice cream while
flaming. Yield 6.
MRS. DEAN GEHEBER
TROPICAL STYLE BAKED BANANAS
4 tablespoons butter ~ cup sugar
6 firm medimn sized bananas 1 lemon
Place 3 tablespoons butter in heavy skillet. Add bananas 2 or 3 at a
time and brown. Lift gently wth spatula and place side by side in shallow
baking dish. Sprinkle with sugar and squeeze lemon juice over all. Dot
with remaining butter and bake in 325
0
to 350
0
oven until bananas are
tender and syrup thickens. About 30 minutes. Yield 6.
MRS, W. FLOYD WILLIAMSON, JR.
GRAPEJUICE DESSERT
16 marshmallows ~ cup grapejuice
~ pint whipping cream, whipped .
Melt marshmallows in grapejuice. Cool. Add whipped cream and
mix. Put in individuals dishes and place in refrigerator. Serve with addi­
tional whipped cream. Yield-8.
MRS. DUDLEY W. COATES, JR.
J,l,I!
162 DESSERTS
'.1
BEST EVER CHEESE CAKE
,·.·.1
I I
15 graham crackers 1 cup sugar

~ cup butter or oleo 1 teaspoon vanilla
4 eggs, separated 1 pint sour cream
S eight-ounce packages soft creaDl cheese
Set oven at 350
0
Grease bottom and sides of 9" x 3" aluminum spring •
form pan generously. Roll graham crackers fine. Melt butter or oleo and
combine with 12 of rolled crackers. Cover bottom of pan with this mix­
ture. Beat egg whites stiff and set aside. In large mixing bowl of mixer

.'

combine cream cheese, egg yolks, i cup of sugar, and vanilla. Beat until
smooth. Fold in stiff egg whites. Place mixture in pan on top of cracker
crumbs and bake for 40 or 50 minutes or until slightly brown. Remove
from oven and pour slowly over top the sour cream mixed with remaining
t cup of sugar. Sprinkle crumbs of 3 crackers on top and return to oven
at 475
0
for 5 minutes. Remove from oven and cool. vVhen cold, glaze
and place in refrigerator for at least 12 hours before serving.
MRS. JAKE DAMPF
GLAZE-CHERRY
1 # 2 ~ can of Bing cherries ~ cup sugar
1 cup juice from cherries 2 tablespoons cornstarch
Drain cherries and cover top of cake with them. Heat liquid drained IIII
from cherries to the boiling point. When boiling rapidly, add sugar mixed
with cornstarch. Let mixture strike hard boil, stirring constantly. Boil for
1 minute and remove from stove. vVhen cold, spoon over top of cherries.
Return to refrigerator. (Cake best when allowed to remain out of refrig­
III11
erator at least one hour before serving.)
MRS. JAKE DAMPF
III
GLAZE FOR CHEESE CAKE-STRAWBERRY
1'1
3 boxes fresh strawberries 1 ~ cups strawberry juice
(ll"aShed and hulled) % cup sugar
2 ~ tablespoons cornstarch
Ii
\Vash and hull berries and drain them. Do not sugar them. Save
largest, firm berries from top of boxes. Take remaining berries and mash
well. Then strain the juice, using Ii cups juice (if not this much, add
water to make It cups). Put juice in saucepan. Boil. Add sugar mixed I
with cornstarch and when mixture again reaches boiling point, boil for
1 minute. Remove and cool. Add red coloring if desired. \Vhen cheese­
cake is cool arrange large berries on top. Spoon glaze over it. Return
I
to refrigerator for 2 hours. Remove from refrigerator 30 or 40 minutes
before serving.
MRS. JAKE DAMPF
I
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DESSERTS 163
CHEESE CAKE
Very fattening! Very good! (Not Lindy's, but almost.)
3 large packages of soft %, cup sugar
cream cheese 1 teaspoon vanilla
4 eggs 1 pint sour cream
1 box zwieback
II.
I.
Cream the cream cheese and then add i cup of sugar and eggs one
at a time. Add vanilla. Pour into greased spring pan lined with zwieback
crumbs at bottom. Bake in 350
0
oven for 30 minutes. Whip I pint sour
cream with t to t cup of sugar and pour over cake. Return to same oven
for 10 minutes. Put in refrigerator and chill at least 2 hours before serving.
Serves 8. Delicious with hot coffee.
MISS WINNIE THOMAS
II.
il.
DE LUXE CHEESECAKE
(Cookie Mixture)
I.
1 cup sifted all purpose flour ~ teaspoon vanilla
~ cup sugar % cup soft butter
1 teaspoon grated lemon rind 1 egg yolk
(Cheese Filling)
58-ounce packages soft 3 tablespoons flour
cream cheese ~ teaspoon salt
II. 1%, cups granulated sugar %teaspoon grated lemon rind
~ teaspoon vanilla 5 medium eggs and 2 yolks
% teaspoon grated' orange ~ cup heavy cream
rind 1 cup sour cream
II.
Mix flour, sugar, and lemon rind. With pastry blender or 2 knives,
cut in butter, vanilla and 1 egg yolk. Shape into ball; wrap in waxed
paper. Refrigerate I hour. Heat oven to 400
0
• Roll out t of dough
il.
between floured pieces of waxed paper or pastry cloth into 9¥, circle.
Place on bottom of 9" x. 3" spring form pan. Trim to fit. Bake at 400
0
or until golden brown. Grease side of pan. Fit over base and roll rest of
dough into )5" x 4" rectangle. Cut in half and line side of pan, patching
,I.
',i.
il
if necessary.
Increase oven to 500
0
• Mix cheese in mixer until fluffy. Combine
sugar with vanilla, orange rind, flour, salt, and lemon rind. Slowly add to
cheese, beating until smooth. Add eggs and 2 yolks, one at a time, beating
after each addition. Stir in cream. Turn into lined pan. Bake at 500
0
12 minutes or until dough is golden. Reduce oven to 200
0
Bake I hour. •
II.
Coolon rack. Remove side of pan. Refrigerate until cool. Cover with til
layer of sour cream to serve. Yield 12-14.
MRS. LOUIS MAYER
II.
i.




164 DESSERTS
CHEESE CUPCAKES
2 cups graham-cracker 1 ~ 8-olUlce packages soft
crumbs cream cheese
~ cup melted butter or ~ teaspoon vanDl&
margarine 1 cup sour cream
~ cup granulated sugar Fresh or frozen strawberries
2 eggs (lUlbeaten) or canned or frozen
pineapple chlUlks
Morning or afternoon before: Line twelve 2t" muffin tin cups with
paper liners. In bowl, blend crumbs and melted butter. Press some of this

I
crumb mixture to bottom and sides of each lined muffin tin cup; refrig­
erate for 1 hour. Meanwhile, with electric mixer at medium speed, beat
sugar, eggs, cheese, and vanilla until smooth and creamy. Spoon this mix­
ture into cups; fill each cup almost to top of crumb crust. Refrigerate till
served.
Just before serving: Remove from pans. Spread sour cream on each
cupcake, then top with fruit. Makes 12.
MRS. J. D. AYMOND, JR.
ii
II
I
DATE PUDDING
2 eggs 1 cup chopped dates
1 cup granulated sugar 1 teaspoon vanilla
11:1
2 tablespoons Hour ~ pint whipping cream,
1 teaspoon baking powder whipped
1 cup chopped nuts
Iii:
Beat eggs and sugar together. Sift in flour and baking powder. Add
nuts, dates and vanilla. Butter and flour 8" cake pan. Pour pudding into
pan. Bake at 350
0
for about 20 minutes. When it rises during baking and
begins to brown (about 10 minutes), stir well and let it settle and con­
tinue cooking. Do not let pudding bake until dry. May be served with
whipped cream. Yield 10-12.
THE LATE MRS. F. L. CLOSE
Shreveport, La.
LEMON CAKE TOP PUDDING
3 tablespoons butter 2 teaspoons grated lemon rind
1 cup sugar 14 teaspoon salt
4 eggs, separated 1 cup milk
3 tablespoons Hour ~ cup toasted, slivered
~ cup fresh lemon juice almonds (optional)
Cream butter; add sugar gradually. Cream together until light and
Huffy. Add egg yolks; beat well. Add flour, lemon juice, rind, salt, and
mix well. Stir in milk. Blend in i cup almonds. Beat egg whites until
stiff and fold into mixture. Pour into loaf baking dish 9" x S". Set in
pan of hot water and bake in slow oven 325
0
for 40 minutes. Turn oven
to 350
0
and bake until brown (about 10 minutes). Sprinkle with remain­
ing almonds and serve warm or chilled. This may be poured into individ­
ual pyrex cups. Yield-8.
MRS. CHARLES 1. BLACK
II
DESSERTS 165
PINEAPPLE-ALMOND DESSERT
1 #2 can pineapple tidbits * cup maraschino cherries,
* pound (16) marshmallows, cut in fourths
cut in eighths 1 cup heavy cream, whipped
. ~ cup slivered, toasted, blanched almonds
Drain pineapple, reserving syrup. Combine pineapple, marshmallows,
cherries, and t cup of the pineapple syrup. Let stand about an hour. Fold
in whipped cream. Spoon into dishes and sprinkle with nuts. ChilL
Yield 6-8.
MRS. R. W. SCHEFFY
HONOLULU PINEAPPLE CAKE
~ cup sugar 1 cup drained crushed pine­
* cup water
4 eggs, separated
*
apple
teaspoon vanilla
1 cup butter ( ~ pound) 2 tablespoons confectioners'
2 cups confectioners' sugar sugar
~ pint whipping cream, 2 dozen lady fingers or strips
whipped of sheet sponge cake
Melt sugar in water in double boiler. Heat slowly and add the beaten
egg yolks gradually. Stir and cook until mixture thickens. Cool. Cream
butter and sugar. Add pineapple and first cooled mixture. Beat egg whites
until stiff. Add vanilla and 2 tablespoons powdered sugar. Fold this into
mixture. Line bottom and sides of 8/1 x 12" large fiat dish with lady
fingers or sponge cake. Refrigerate for 12 hours. When serving, garnish
with whipped cream and bits of candied fruit if desired. Yield: 10-12.
MRS. HARRY L. HAGAN
PINEAPPLE BAVARIAN CREAM
1 tablespoon gelatin Dash salt
* cup cold water 2 tablespoons lemon juice
1 small can chunk pineapple ~ cup whipping cream,
Boiling water whipped
~ cup sugar
Soak gelatin in cold water. Drain syrup from pineapple. Measure
and add enough boiling water to make Ii cups. Heat this to boiling point
and pour over gelatin. Add sugar, salt, and lemon juice.-and stir until
dissolved. Cool until mixture begins to stiffen. Then add '(..hipped cream
and pineapple chunks and mix thoroughly. Pour into molds and allow to
congeal. Yield 6.
MRS. A. p. RABENHORST
166 DESSERTS
II
PLUM PUDDING
',"",
' '
1 cup finely chopped beef 1 cup sliced blanched almonds
suet 04 pound) or pecans
1 cup and 2 tablespoons 1* cup sifted all-purpose
brown sugar flour
~ cup milk 1 teaspoon baking soda
2 eggs
t
well beaten 1 teaspoon salt
1 cup currants or seedless , ~ teaspoon nutmeg
raisins 1 teaspoon cinnamon
1 pound chopped mixed fruits
* teaspoon mace
or 1 jar chopped mixed 1 cup soft bread crumbs
fruits , ~ cup brandy or whiskey
Combine suet, brown sugar, milk and eggs. Mix fruits and almonds
with i cup of flour. Sift remaining flour with soda, salt, and spices. Add •
fruits, crumbs, flour and spice mixture to suet mixture. Mix well. Turn
into well greased 2 quart covered pudding mold. Steam 3 hours with water
! depth of mold, replenishing water during steaming to keep proper depth.

Turn out on hot platter. Heat brandy in pan. Pour over pudding. Light
brandy and serve pudding flaming. Yield: 8.
Hard Sauce for Topping
6 tablespoons butter or oleo 1 ~ teaspoons vanilla
1 ~ cups confectioners
t
sugar Sherry to taste
Cream butter well. Add sugar gradually. Add vanilla and sherry.
MRS. JOHN V. PHILLIPS
ENGLISH PLUM PUDDING

2 cups seeded raisins
t
cut Grated rind of 2 lemons
1 cup currants 1 ~ cups bread crumbs
% cup mixed candied peel 1 cup sifted flour
2 teaspoons mixed ground 2 cups beef suet
t
nnely •
spices chopped
1 cup sugar 1 cup grapejuice
~ teaspoon salt 6 eggs

Combine fruits, peel, spices, sugar, salt and lemon rind. Blend sepa­
rately crumbs, flour and suet. Add to fruits and moisten with grapejuice
and well-beaten eggs. Turn into two well greased bowls or molds, filling
not more than two-thirds full. Place in deep well on rack over 2 cups •
water. Bring to steam on high and turn to low to steam for six hours.
If puddings are to be kept fQr any length of time, remove greased
paper and replace with fresh paper before storing away. At the time of

serving, steam one hour and serve with hard sauce or a clear dessert sauce.
Foamy Sauce
2 eggs, separated 1 cup powdered sugar

3 tablespoons wine
Beat yolks very lightly. Add sugar and heat again. Add stiffly beaten
egg whites and wine. Pour over plum pudding.

THE EDITORS

II
DESSERTS 167
SHERRIED ANGEL LOAF
1 angel loaf cake 1 cup chopped pecans
~ cup sherry 1 quart vanilla ice cream
~ pint whipping cream, whipped
Slice cake into 3 layers. Soften ice cream and add sherry and pecans.
Spread between layers of cake. Frost entire loaf with whipped cream. Put
in freezer. Serve sliced. Yield 6-8.
MRS. EVANS HOWELL
BISCUIT TORTONI
Whites of 3 eggs 1 tablespoon sherry
~ pint whipping cream, 1 dozen almond macaroons,
whipped crumbled or rolled
~ cup confectioners' sugar
Whip eggs. Whip cream and when nearly done, add confectioners'
sugar gradually. Fold in egg whites, sherry and macaroons alternately,
leaving some crumbs to sprinkle on top. Fill small fluted paper cups and
sprinkle with crumbs. Cover with waxed paper and put in freezer until
hard. A cherry tops this prettily. Yield: 8.
MRS. CHARLES DUCHEIN, JR.
;1.
i.
i.
COFFEE BISCUIT TORTONI
2 dozen medium size or 2 ~ 3 eggs beaten separately
dozen small almond 2 tablespoons sugar
macaroons 1 pint whipping cream,
% cup sugar whipped
% cup strong coffee
Toast and crush or grind macaroons. Line bottom and sides of two
8" pie pans with most of them. Save some. Make a syrup of sugar and
ii.
coffee. Pour slowly into beaten egg yolks. Let cool. Beat whites until
stiff, adding sugar. Fold these into above mixture. Fold in whipped
cream. Cover with more crumbs. Freeze and serve. Yield-12.
MRS. P. M. SMITH
!.
I.
COFFEE DELIGHT
20 marshmallows, chopped , ~ pint whipping cream,
1 cup hot strong coffee whipped
1 envelope gelatin ~ cup chopped maraschino
* cup coffee
cherries
1 cup chopped pecans
i.
II
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Put marshmallows into double boiler. Add 1 cup coffee. Melt. Soften
gelatin in t cup coffee and add to above mixture. Cool until jelly-like
consistency. Fold in whipped cream; then add other ingredients. Pour
into 8" x 8" pan and chill several hours. Yield-6.
MRS. CHARLES BEADLES
168 DESSERTS
.1
CHRISTMAS DAY TREAT·
1 quart milk 2 cups chopped pecans
6 eggs, separated 1 medium package vanilla
6 tablespoons sugar wafers
S envelopes gelatin % pint whipping cream,
% cup water whipped
Vanilla or sherry to taste
Heat milk slowly. Beat egg w h i ~ e s and yolks separately. Add 6 heap­
ing tablespoons sugar to egg yolks. Stir yolks slowly into milk and cook
until custard has thickened. Soak gelatin in cold water and stir into milk
and eggs. Cool slightly then stir in whipped whites. Flavor. Into a large
oblong dish pour a cup of the pudding then a layer of pecans followed by
wafers. Continue until all ingredients are used. Place in refrigerator.
Serve with whipped cream. Good for afternoon gatherings and late eve­
ning snacks, too. Yield-l 2.
MRS. CHARLES DUCHEIN, JR.
FROZEN FRmT CAKE
(A holiday specialty)
2 cups milk 2 cups crumbled almond
% cup sugar macaroons
.11
~ cup flour % cup chopped candied
~ teaspoon salt cherries
2 eggs, beaten 1 cup whipping cream,
1 cup white raisins whipped
1 cup broken pecans 1 teaspoon vanilla
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Scald milk. Blend sugar, flour and salt. Add to milk. Stir until
smooth. Cook 10 minues. Pour over beaten eggs. Cook until thick stir­
ring constantly. Cool. Add other ingredients, folding in whipped cream
last. Freeze. May top with additional whipped cream if desired. Place in

refrigerator ice trays and serve either sliced frozen or allow to soften
enough to serve in parfait or sherbert glasses. Yield--6.
MRS. CHARLES PROSSER

CHOCOLATE REFRIGERATOR YUMMY
5 small bars almond choco- Vanilla to taste

late 16 graham crackers, rolled
8 marshmallows ~ cup butter or margarine
~ cup milk ~ cup sugar
~ pint whipping cream, •
whipped
Put candy bars, marshmallows and milk into double boiler. Melt.
Cool. (Not too cold.) Fold in whipped cream and a little vanilla. Mix

together by hand the crackers, margarine, and sugar. Put half of the crumb
mixture in the bottom of refrigerator tray and pat out. Add filling, then
remaining cracker mixture on top. Freeze. Yield--6·8.

MRS. KIMBROUGH OWEN

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DESSERTS 169
CHOCOLATE CRUNCH ICE CREAM PIE
1 six-ounce package semi­ ~ gallon vanilla ice cream,
sweet chocolate bits slightly softened
3 tablespoons butter Fresh or frozen sliced straw­
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2 cups crisp rice cereal berries
In top of double boiler, melt chocolate and butter over hot water.
Blend and add rice cereal. Press into unbuttered 9" pie plate. Chill until
firm. Spoon in vanilla ice cream until filled. Top with strawberries and
free,ze until firm. Let stand at room temperature 10·15 minutes before
serving.
III
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MRS. ALBERT MCQUOWN
FAT MAN'S MISERY
14 chocolate wafers ~ pint whipping cream,
1 stick butter whipped
1 cup confectioners' sugar ~ tablespoon sugar
1 egg 1 teaspoon vanilla
Few drops almond flavoring 1 cup chopped pecans
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Crush chocolate wafers. Line pie pan with these. Cream butter and
sugar. Add eggs; cream again. Add almond flavoring. Spread this on
crumbs. Whip cream with sugar; add vanilla and chopped pecans. Fold
these until well blended. Spread this on first mixture. Cover with more

!.
crushed wafers. Let stand in refrigerator for 24 hours. Yield-6·8.
THE EDITORS
CHOCOLATE REFRIGERA'I'OR CAKE
2 packages German chocolate Pinch salt
4 ~ tablespoons confectioners' l ~ cups whipping cream,
sugar whipped
6 eggs, separated 3 dozen lady fingers
~ cup whipping cream, whipped
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Melt cbocolate and sugar in double boiler. Set aside. Beat yolks.
Beat whites until stiff. Add yolks, salt, It cups of the whipped cream and

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beaten egg whites to above mixture. Pour t of this mixture into torte pan
lilled with lady fingers. Add more lady fingers, then remaining mixture.
Top with remaining whipped cream. Chill well. Yield-12-15.
MRS. W. FLOYD \VILLIAMSON, JR.
CHOCOLATE ROLL
5 eggs, separated
1 teaspoon vanilla
1111
1 cup sugar 1 pinch salt
3 tablespoons cocoa
, ~ pint whipping cream,
2 tablespoons flour, sifted whipped
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three times
Beat yolks until creamy. Add sugar, then cocoa and flour. Add
vanilla and salt. Fold in egg whites that have been beaten until stiff. Pour
this on cookie sheet, lined with waxed paper which has been greased on

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both sides. Bake 20 minutes at 350
0
Turn out on damp towel. Cover
with whipped cream, then roll. Store in refrigerator. Slice when firm.
Yieid-IO.
MRS. EDWARD SUTTER

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170 DESSERTS

CHOCOLATE MOLDS WIm BUTTER CREAM FILLING
AND PRALINE TOPPING

Chocolate Molds
1 package bitter-sweet chocolate
Melt chocolate and pour immediately in small paper cups that have •
been placed in muffin tins. Coat inside with chocolate. Place in refriger­
ator and chill thoroughly or freeze before removing papers. Let stand at
room temperature 10 minutes before serving.

Butter Cream Filling

1 ~ cups sugar 1 teaspoon cornstarch
4 egg yolks Scant cup boiling milk
1 ~ sticks butter, softened

Mix sugar, egg yolks and cornstarch, and dilute with milk. This will
not be thick but stir over heat (do not boil) to thicken. Cool. Whip the
mixture and the butter together. It will then change in texture and thick­

en. The flavor can be changed with either coffee or melted chocolate or
vanilla. Can tint filling with vegetable coloring if desired.

Praline Topping
1 cup sugar ~ cup pecans, roasted

Caramelize sugar and add nuts. Pour immediately on greased platter
while runny. When hard, powder it with a rolling pin. Sprinkle on top
of filling. Serve on doily with fork. Yield-12-l4. Wonderful.

MRS. DAVID CAMPBELL
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CHOCOLATE REFRIGERATOR PIE
2 cups fine vanilla wafer 2 eggs
crmnbs ~ cup sugar

% cup melted butter 2 tablespoons cocoa
~ cup butter 1 cup heavy cream
1 ~ cups sifted confectioners' 1 cup chopped walnuts
sugar 1 ripe banana, mashed

~ cup maraschino cherries, chopped
Mix together crumbs and melted butter. Reserve 2 tablespoons for
top. Press remainder in bottom of refrigerator tray. Cream together !

cup butter and sugar. Add eggs one at a time, beating well after each.
Spread over crumbs. Combine sugar, cocoa and cream. Whip. Fold in
nuts and fruit. Pile on mixture in pan. Sprinkle reserved crumbs over all.
Chill 24 hours. 9-12 servings. •
MRS. Roy JORDAN


DESSERTS 171
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ANGEL PIE
3 egg whites, beaten 1 cup sugar
1 tablespoon almond flavoring . ~ teaspoon baking powder
;4 teaspoon cream of tartar 12 saltines, crushed very fine
Make a meringue of egg whites, flavoring, sugar, cream of tartar, and
baking powder which have been mixed together. Add saltines. Butter a
pie tin lightly and put in the mixture-making the sides high. Bake in a
325
0
oven for 30 minutes. This keeps well in freezer.
Filling
4 egg yolks 1 tablespoon lemon rind
~ cup sugar ~ teaspoon salt
3 tablespoons lemon juice 1 cup heavy cream, whipped
To make the filling, beat the egg yolks lightly; stir in the sugar,
lemon juice, rind, and salt. Cook over boiling water until thick. Cool.
Fold in whipped cream. Pour into the shell and chill in the refrigerator.
MRS. WALTER PRICHARD
MRS. THOMAS PUGH, II
MRS. ERNEST EANES
BROWNIE PIE
3 egg whites ~ teaspoon vanilla
Dash salt ~ pint cream, whipped and
%, cup sugar sweetened
%, cup fine chocolate wafer 1 square unsweetened choco­
crumbs late, shaved
~ cup chopped pecans
Beat egg whites and salt until soft peaks form. Gradually add sugar,
beating until stiff peaks form. Fold in crumbs, nuts and vanilla. Spread
evenly in lightly buttered 9" pie plate. Bake in slow oven, 325
0
for 35
minutes. Cool thoroughly. Spread toy with sweetened whipped cream.
Chill 3 to 4 hours. Trim with curls 0 shaved chocolate. Will serve 6 .
MRS. CALVIN L. SIMPSON, II
WALNUT PIE OR RITZY DESSERT
16 Ritz crackers 1 cup sugar
1 cup chopped walnuts or 1 teaspoon vanilla
pecans ;4 pint whipping cream,
3 egg whites whipped
Combine chopped nuts and crackers which have been finely crumbled
(use rolling pin). Beat egg whites stiff; add sugar. Fold into nut mixture;
add vanilla. Pour into 9" pie pan and bake in slow oven (300°) for 45
minutes until golden brown. This cooks like a meringue. Cool and re­
frigerate. Top Witll t pint whipped cream or ice cream before serving.
This pie may be made a day before serving.
MRS. J. B. ARBOUR
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172 DESSERTS
CHOCOLATE ANGEL PIE
2 egg whites . 1 package German sweet
teaspoon salt chocolate
teaspoon cream tartar 3 tablespoons water
cup sifted sugar 1 teaspoon vaniUa
Y2 cup finely chopped pecans 1 cup whipping cream.
Y2 teaspoon vaniUa whipped
Beat eg(5 with and cream of tartar until foamy. Add sugar
slowly, untIl very.stIff peaks are Fold in nuts and i- tea­
spoon of vamlla. Spread m a greased 8-mch pIe pan and build up sides
! inch above the pan. Cook in 300
0
oven for 50 to 55 minutes. Cool tbis
meringue shell.
Now melt chocolate and water over low he",t (or in double boiler),
stirring constantly. Cool until thick. Add 1 teaspoon vanilla and then
fold in the whipped cream. Pile the chocolate mixture in the meringue
shell and chill for 2 hours. It is delightful to eat.
MRS. J. H. SIMPSON, JR.
GRAHAM CRACKER TORTE
3 egg whites cup chopped pecans
1 cup sugar 1 teaspoon baking powder
%, cup graham cracker 1 teaspoon vaniUa
crumbs
Beat egg whites until stiff. Add sugar gradually and continue beating.
Fold in remaining ingredients gradually. Drop by tablespoons onto greased
waxed paper on a greased cookie sheet; spread into 3-inch patties linch
thick. Bake 15 minutes in 350
0
oven. Pull off onto wet tea towel to
loosen. To serve place scoop of vanilla ice cream on each torte and top
with additional chopped pecans. Or torte may be baked in greased pie
pan for 35 minutes and topped with ice cream or whipped cream.
Yield-lO.
MRS. .J. H., BENTON
MRS. TOWSON ELLIS
FROZEN LEMON SHERBET PIE
cup sugar Y2 pint whipping cream,
3 eggs, separated whipped
3 tablespoons lemon juice VaniUa wafers or graham
Pinch of salt crackers, crushed
1 tablespoon lemon rind
Cook sugar, egg yolks, lemon juice, rind and salt in double boiler until
thick, stirring frequently. Cool. Fold in whipped cream and stiffly beaten
egg whites. Line gt, pie plate or refrigerator tray with crushed vanilla
wafers. Pour in filling. Top with more crushed vanilla wafers and freeze.
Yield-S.
MRS. EDWARD WALL
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DESSERTS 173
LEMON CREAM SHERBET
1 pint milk * pint cream, whipped
1 cup sugar 2 lemons (juice)
1 tablespoon grated lemon 2 egg whites
rind 2 tablespoons sugar
Add sugar to milk and allow to dissolve. When thoroughly dissolved,
add grated rind and juice of lemon. Stir while adding lemon juice. Freeze
in tray 45 minutes to I hour or until mushy. Beat egg whites adding 2
tablespoons sugar. Combine whipped cream and egg whites. Add frozen
mixture and mix lightly. Return to freezer for 2 to 2t hours. Serve gar­
nished with mint. Will fill 2 regular ice trays. (After adding the lemon
to the milk it might have a slightly curdled look. This will disappear in
freezing.) Yield-12-l4.
MRS. GALE CREED
LEMON SHERBET-FOR CRANK TYPE FREEZER
3 cups sugar (if all lemon 1 ~ cups lemon juice
juice is used) (or 1 cup lemon and' ~
2% cups sugar (if part orange cup orange)
juice is used) 2 quarts milk
Mix juice and sugar. Add milk gradually. Freeze in hand crank or
electric freezer. Add the cream from the milk to the sherbet just before
it freezes. Yield-14-16 or one gallon.
MRS. EUGENE CAZEDESSUS
MINCE MEAT ICE CREAM PIE
1 jar mince meat 2 tablespoons rum
1 quart vanilla ice cream 9" baked pie shell
*pint whipping cream, whipped
Mix mince meat, rum, and ice cream. (Don't let it melt any more than
necessary.) Put into pie shell. Top with whipped cream. Keep in freezer.
Yield--..,.fj·8.
MRS. \VILLIAM T. BAYNARD
000 LA LA (LIME FREEZE)
1 cup graham cracker 1 tablespoon gr3ted lime rind
crumbs or 1 can Florida limeade
3 tablespoons melted butter ~ teaspoon vanilla
2 eggs, separated . ~ cup sugar
1 can condensed milk 3 or 4 drops green coloring
*cup fresh or "real" lime
juice
Combine crumbs and butter. Keep i cup of mixture for top. Line
refrigerator tray with this. Beat egg yolks; add all other ingredients except
sugar. Beat egg whites and add sugar. Fold in. Put in tray and add reo
maining crumb mixture on top. Yield-6.
MRS. WRAY E. ROBINSON, JR.
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174 DESSERTS
PINEAPPLE MARSHMALLOW FROZEN DESSERT
.1
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40 ma..shmallo\vs 1 small jar cherries. drained
2 cups milk and chopped
2 eggs ~ pint whipping cream,
1 #2 can crushed pineapple. whipped
drained
Heat marshmallows and milk over low heat until marshmallows have
melted, stirring constantly. Slowly add ,2 well beaten eggs; continue stirring
constantly about 3 minutes. Remove from heat and cooL Add pineapple,
cherries and whipped cream to first mixture. Place in refrigerator tray
and freeze. Stir several times while freezing. Yield-IO.
MRS. FRANK RICKEY
PINEAPPLE SHERBET
1 #2 can crushed pineapple 2 tablespoons lemon juice
* cup pineapple juice 1 cup whipping cream.
% cup sugar whipped
~ cup water 2 egg whites. beaten




.1
Drain juice from pineapple. Cook sugar, pineapple juice and water
for 10 minutes. Add pineapple and lemon juice. Cool. Pour into tray
and freeze to mush. Fold whipped cream and beaten egg whites into .1
mush. Put in freezer tray and freeze until firm. Serves 8.
MRS. J. H. SIMPSON, JR.
FROZEN RUM CREAM
4 egg yolks 1 ~ cups whipping cream,
4 tablespoons sugar whipped
3 egg whites. beaten st:i1f ~ cup rum
Beat egg yolks and sugar until thick. Fold in egg whites and cream.
Stir in rum. Freeze for 8 hours. Yield-IO.
MRS. ROBERT E. LEE, JR.
STUFFED ORANGE WITH CREAM SHERBET
2 envelopes plain gelatin 2 cups heavy cream, whipped
~ cup cold wa,ter 2 eggs, separated
1 ~ cups sugar ~ cup sugar
1 ~ cups hot water * teaspoon salt
1 cup lemon juice Grated rind of 2 oranges
1 ~ cups orange juice 12 oranges
Soften gelatin in cold water. Add sugar and hot water and stir until
dissolved. Add orange juice and lemon juice. Put in freezer tray until
mushy. Beat cream until stiff. Beat yolks of eggs with sugar and salt until
lemon colored. Then beat whites until stiff and add cream and remaining
ingredients. Freeze until it holds its shape. Cut tops off of 12 oranges.
Scrape out membrane, and stuff with sherbet; wrap each orange in foil
and freeze. Serves 12.
MRS. NAVEN O. COUVILLON







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DESSERTS 175
SUNSIDNE SHERBET
1 ~ cups sugar 1 can halved apricots (2
3 cups water cups) cut into small pieces
Juice of 2 lemons 1 small jar maraschino
Juice of 2 oranges cherries, cut up
1 #2 can crushed pineapple
Boil sugar and water for 5 minutes. Cool. Mix thoroughly with all
other ingredients. Pour into 3 ice trays and freeze, stirring a couple of
times during freezing process. Yield-12-16.
MRS. W. H. ASHBY
STRAWBERRY BLANC MANGE
~ cup milk 3 egg yolks
~ cup sifted cake flour 1 teaspoon vanilla
3 ~ cups half and half milk 1 quart strawberries, washed,
(rich milk) hulled and sliced
% cup sugar ~ cup sugar
Mix t cup milk and flour in mixer until well blended. Scald 3f cups
milk; stir in ! GUp sugar. Add above flour·milk mixture and mix with
mixer until well blended. Bring this to boil; lower heat and simmer gently
for 6 or 7 minutes, stirring constantly from bottom of pan. Cool. 'When
quite cold beat in egg yolks, one at a time, beating well after each addi­
tion. Return to low heat and cook gently, stirring constantly until mix­
ture boils. Remove from fire and add vanilla. Turn into wet ring mold
8" x 21" and chill thoroughly in refrigerator 1 hour before serving. Mix
washea, hulled, and sliced strawberries with t cup sugar. Let stand. At
serving time turn mold on plate and fill center with strawberries. Frozen
strawberries, raspberries, peaches, or any fruit may be substituted for fresh
strawberries. Yield--8·10.
MRS. D. V. CACIOPPO
CAKES
BANANA CUP CAKES
~ cup shortening 1 teaspoon baking powder
1 ~ cups sugar % teaspoon soda
2 beaten eggs ~ cup milk (sour)
2 cups flour 1 cup mashed bananas
~ teaspoon salt 1 teaspoon vanilla
Cream shortening and sugar. Add beaten eggs. Add sifted dry ingredi­
ents, alternating with milk, banana, and vanilla. Fill greased muffin tins
half full. Bake in moderate oven 375
0
for 20 minutes. This may also be
baked in two eight-inch pans at 350
0
for 25 minutes.
MRS. WILLIAM R. SMITH
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176 CAKES
POUND CAKE
8 eggs, separated cups flour
6 tablespoons sugar cup light cream
1 pound butter 1 tablespoon vanUla
2%, cups sugar
Separate eggs and beat whites stiff with 6 tablespoons sugar. Place in
refrigerator. Cream butter and sugar, add egg yolks. Alternate flour and
cream. Add vanilla. Fold in stiffly be;l.ten egg whites. Bake in large tube
pan in 325° oven for approximately It hours.
MRS. ASHTON STEWART
GRANDMOTHER'S POUND CAKE
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1 cup shortening or butter Juice of one lemon
2 cups sugar 1 teaspoon vanilla .Ii
214 cups all purpose flour Dash of salt
6 eggs
Use mixer and cream together shortening and sugar. Sift and then
measure flour. Add alternately flour and eggs, one at a time. Add lemon
juice, vanilla, and salt. Bake 1 hour and 20 minutes in greased and floured
angel cake pan at 312°. Let cool slightly in pan and then turn out on
cake rack.

.1
GRANDMOTHER OF MRS. CHARLES B. MOORE
BISHOP'S CAKE
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pound (2 sticks) butter 1 tablespoon lemon juice
2 cups sugar 1 teaspoon vanilla
5 whole eggs 2 cups sifted cake flour
Cream butter and sugar in mixing bowl. Add eggs, lemon juice, and
vanilla. Beat well. Add sifted flour. Bake in angel food cake pan that
has been greased and floured for 1 hour and 15 minutes in 325° oven. Let
cool before removing from pan. This is an old fashioned pound cake. As
.1
a variation I sprinkle crushed blanched almonds over the top of the cake
right before putting it in the oven to bake.
MRS. JAMES H. HUGUET .1
HOT MILK CAKE
4: eggs 14 teaspoon salt
2 cups sugar 1 cup milk
2 cups flour 1 stick butter
2 teaspoons bakbmg powder 1 teaspoon vanilla
Set oven at 350°. Grease and flour 3 layer cake pans. Beat eggs until
thick. Add sugar gradually. Then add slowly flour, baking powder, and
salt that have sift<:d milk in 'pan and butter.
it comes to a boilmg pomt sUr rapIdly mto egg mIxture. Bake for 20 mm­
utes. Ice with lemon or coconut icing.
MRS. R. E. LEE, JR.
••
CAKES 177
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CARAMEL CAKES
6 tablespoons caramel syrup 2* cups flour, sifted
1 cup butter %, cup milk
1* cups sugar
3 teaspoons baking powder
5 eggs, separated 1 teaspoon v a ~
Make caramel syrup: Melt t cup sugar in iron skillet, add t cup
of hot water. Let simmer five or ten minutes. Cream butter and sugar
well; add yolks, beat thoroughly. Add two cups of flour alternately with
the milk, beat well, then add vanilla, caramel syrup, the remaining t cup
9f flour with baking powder and lastly, fold in beaten whites. I always add
5 tablespoons of the I t cups of sugar to the beaten whi tes. Bake in tube
pan 45 minutes or in 3 greased 8-inch layer pans 25 to 30 minutes. Bake
m 325
0
oven. Frost with a caramel icing.
. MRS. J. E. LAWTON
CLABBER CAKE
2 sticks margarine 2 teaspoons soda (dissolved
2 cups sugar in a little water)
2 eggs 2 cups buttermilk
~ to *cup cocoa
1 pinch salt
3* cups cake flour
1 teaspoon vanllla
Cream butter and sugar. Add eggs. Sift cocoa and cake flour. Add
alternately flour and cocoa with milk, salt, soda, and vanilla. Bake in
large flat pan 13
N
x 9" x 2" at 350
0
for 45 minutes. Ice with chocolate or
butterscotch icing.
MRS. JOHN E. COXE
FUDGE CAKE
1%, sticks butter 1 teaspoon vanilla
4 ounces bitter chocolate 1 cup all purpose flour
4 eggs 2 cups pecans
2 cups sugar
Grease and line two 8" layer cake pans. Set oven at 350
0
• Melt
chocolate and butter over steam. When cool, add sugar, vanilla, and eggs
beaten together. (Do not use mixer.) Do not reheat after combining
these. Dredge pecans in flour and add last. Put a pan of water in oven
while baking. Bake about 30 to 40 minutes. Let cake get cold before
removing from pan.
ICING FOR FUDGE CAKE
1 to 2 boxes of powdered Evaporated milk
sugar
1 teaspoon vanllla
2 tablespoons cocoa
1 cup pecans
~ cup butter
Mix I box of sugar and cocoa. Cream in butter. Add milk and vanilla,
a little at a time until really thick. If more sugar is needed to achieve this,
add it. Spread on cake and 'add pecans. Put in refrigerator for 24 hours
before cutting.
MR. HUGH MEANS
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IIi 178 CAKES
GERMAN CHOCOLATE CAKE
2 cups sugar 2 ~ cups all purpose flour
1 cup shortening 1 cup buttermilk
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4 egg yolks 1 teaspoon soda
~ pouud German sweet 1 teaspoon vanilla .i
chocolate Pinch of salt
~ cup boiling water 4 stiffly beaten egg whites
Cream together sugar and shortening. Add egg yolks one at a time.
Melt chocolate in boiling water and add to mixture. Add flour alternately
with buttermilk, with soda dissolved in i cup of the buttermilk. Add
vanilla and salt. Fold in stiffly beaten egg whites. Pour into three 9-inch
cake pans. Bake 30 minutes at 350°. Ice with special icing for this cake
or fudge icing.


.1
TILLING AND ICING FOR
GERMAN CHOCOLATE CAKE
1 cup sugar 1 cup flaked coconut
1 cup evaporated milk ~ .to 1 cup chopped pecans II
1 stick butter or margarine 1 teaspoon vanilla
3 beaten egg yolks
Cook together in double boiler, stirring constantly, sugar, milk, butter
and egg yolks. Cook until thick. Add coconut, pecans and vanilla. Spread.
MRS. RICHARD GREGG

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DEVIL'S FOOD CAKE
4 tablespoons butter 2 cups flour
2 cups sugar 3 teaspoons baking powder
2 eggs 1 ~ cups milk
4 squares of chocolate
.1
Cream butter. Into the butter cream It cups of sugar. Add egg yolks
and cream well. Melt chocolate in a double boiler. Add to sugar mixture.
Sift flour and measure. Sift again with the baking powder. Add milk and
flour alternately. Fold in beaten egg whites, to which the remaining t cup
of sugar has been added one tablespoon at a time. Pour batter into greased
9 x 9 x 2 inch pan which has been lined on the bottom with wax paper.
Bake 40 minutes in a moderate oven 35()o.
CHOCOLATE DELUXE ICING
I
! 4 cups sifted confectioners 2 eggs
sugar % cup soft shortening
% teaspoon salt 4 squares chocolate, melted
Beat ingredients with electric mixer until fluffy. Spread on cooled

cake. This is really enough for a two layer cake.
1
MRS. THOMAS P. ROBERTS
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CAKES 179
COCONUT CAKE
~ pound butter 4 teaspoons baking powder
2 cups sugar 1 cup sweet milk
4 eggs Pinch of salt
2% cups cake flour 1 teaspoon vanilla
Grease and line 3 eight-inch cake pans. Set oven for 375°. Cream but­
ter and sugar well. Add egg yolks. Sift flour, baking powder, and salt
together and add alternately with the milk. Add vanilla. _Beat egg whites
until stiff and fold into mixture. Bake at 375
0
20 to 25 minutes.
THE EDITORS
COCONUT FILLING
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1 egg yolk 1 tablespoon cornstarch
1 cup milk or part coconut 1 teaspoon vanilla
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milk 1 grated coconut
1 cup sugar
Mix together all ingredients except coconut and cook in double boiler
over low heat until thickened. Cool partly, then add coconut before icing
i. cake.
THE EDITORS
GINGERBREAD
~ cup sugar 1 teaspoon soda
~ cup butter 1 teaspoon ginger
2 eggs 1 teaspoon allspice
~ cup molasses ~ cup buttermilk
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1 ~ cups cake flour 1 teaspoon cinnamon
Cream butter and sugar, add eggs and beat well. Add molasses. Sift
flour, soda, and spices together; fold in flour mixture alternately with but­
termilk. Bake in square pan 25 to 30 minutes at 350°.
MRS. COURTLAND HULINGS
TOPPING FOR GINGERBREAD
~ cup brown sugar ~ cup soft butter
2 teaspoons cinnamon ~ to 1 cup chopped nut
~ cup flour meats
Combine all ingredients with hands or fork until crumbly. Spread
over gingerbread for last ten minutes of cooking.
MRS. BEN DOWNING
JELLY ROLL I
3 eggs 1 cup flour
1 cup sugar 1 teaspoon baking powder
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3 tablespoons cold water * teaspoon salt
Beat eggs and sugar until thick. Add water, then flour, baking powder
and salt, sifted together. Line cookie sheet with waxed paper and rub
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with oil, then flour. Pour in batter. Bake in quick oven 425°, 12 to 15
minutes. Turn on cloth on which you have sifted powdered sugar. Trim
edges and spread with jelly or lemon sauce and roll in doth.

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180 CAKES
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LEMON SAUCE FOR JELLY ROLL
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Grated rind and juice of 1 2 tablespoons butter
lemon Salt
1 cup sugar 1 egg
3 tablespoons flour 1 cup hot water
Cook ingredients until thick. Cool. This is enough for two jelly

rolls. Will keep in refrigerator.
MRS. WALTER PRICHARD

MARBLE MOLASSES CAKE
~ cup butter 73 cup milk
1 cup sugar 1 teaspoon cinnamon

2 eggs, beaten ~
*
teaspoon cloves
teaspoon ginger 2 cups sifted cake flour
2 teaspoons baking powder 3 tablespoons ~ o l a s s e s

* teaspoon salt
.1 Set oven at 350
0
and grease loaf pan. Cream butter, add sugar grad­
ually and beat until light and fluffy. Add beaten eggs and continue to
cream. Next add flour, which has been sifted together with baking powder
and salt, alternately with milk. Beat after each addition. Then removt:
i of batter from bowl. Add spices and molasses to the remaining batter
and beat well. Drop by tablespoons into greased loaf pan, alternating light

and dark mixture. Bake in moderate oven 350
0
for one hour. Serve plain
or frost with your favorite icing. Nice to serve with coffee or tea and is
good without frosting.
MRS. RALPH DUFF

JAM CAKE

~ cup butter
1 teaspoon soda
1 cup sugar ~ teaspoon cinnamon
3 eggs % teaspoon nutmeg
1 cup jam ~ cup buttermilk

2 cups flour 1 teaspoon vanilla
Cream butter. Add sugar and cream well. Add beaten eggs one at a
time. Add jam. Sift dry ingredients together and add alternately with

milk. Add vanilla. Bake at 350
0
20-30 minutes in two large or three
small layer cake pans that have been greased and floured.

2 tablespoons flour
1 cup sugar
1 cup cream
Mix flour and sugar.
until thick.
FILLING
~ cup butter
1 egg

1 teaspoon vanilla
Add other ingredients and cook over hot water

MRS. C. C. MORELAND


CAKES 181
PINEAPPLE MERINGUE CAKE
~ cup shortening 2 teaspoons baking powder
~ cup sugar ~ teaspoon salt
4 egg yolks 1 teaspoon vandUa
1 cup cake Hour. sD1ed 5 tablespoons milk
Cream shortening and sugar together; add egg yolks and mix thor­
oughly. Add the cake flour, which has been sifted with the baking powder
and salt, alternately with the vanilla and milk. Pour into two 8-inch
round layer cake pans, which have been greased and floured, and add:
MERINGUE TOPPING
4 egg whites 1 teaspoon vanilla
1 cup sugar % cup chopped nut meats
Beat egg whites stiff, then add a light sifting of sugar, continue beat­
ing and adding until all sugar has been used. Add vanilla and spread
meringue on each cake. Sprinkle with nut meats. Bake at 350
0
20 to 30
II.
minutes. Allow to cool, then remove from pans and spread with pine­
apple filling.
PINEAPPLE FILLING
1 cup heavy cream. whipped 1 ~ teaspoons powdered
1 cup drained crushed sugar
pineapple ~ teaspoon vaniUa
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Combine all ingredients. Place one layer meringue side down on
cake plate and spread filling on cake. Place second layer on top of filling
with meringue side up. Serve.
NOTE: This cake can be made without the pineapple in the filling.
THE EDITORS
II.
PINEAPPLE TURNOVER
1 stick of butter 1 cup milk
1 ~ cups white sugar 1 teaspoon vaniUa
2 eggs, separated 1 ~ cups brown sugar
2 cups Hour 5 slices of pineapple
2 teaspoons baking powder 5 cherries
To make batter, cream t stick of butter with white sugar. Mix in
well the egg yolks. Sift together flour and baking powder, and add alter­
nately with milk. Add vanilla. Beat egg whites and fold into batter. Set
aside. In cast iron skillet, place k stick of butter in small dabs, and add
brown sugar, pouring evenly over butter. Place I slice of pineapple in
center of pan and other slices around, centering each with a cherry. Pour
batter over this and bake in a slow oven, 300° for I hour or until done.
Test by inserting straw in center of cake and when straw comes out clean,
it is done.

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MRS. BEN THOMPSON
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182 CAKES
PRAIJNE CAKE
oups sifted cake flour %, cup sugar
1 teaspoons baking powder 1 teaspoon vanilla
teaspoon salt 1 egg
cup shortening % cup mllk
Sift together cake flour, baking powder and salt. Cream shortening•
sugar, and vanilla. Beat in egg thoroughly. Add flour mixture alternately
with milk, beating just until smooth after each addition. Pour into well
greased heat resistant glass round cake dish. Bake in slow 325
0
oven about
40 minutes. Cool slightly in dish.
:.i
ICING
cup brown sugar 2 tablespoons water
4 teaspoons flour 4 tablespoons butter
%, cup chopped pecans
Mix together brown sugar, flour, water, melted butter and pecans.
Carefully spread on top of slightly cooled cake. Return to slow oven 325
0
and bake 10 minutes.
MRS. CHARLES I. BLACK
.i
RAISIN APPLE CAKE
First Pari:
3 tart cooking apples cup seedless raisins
cup sugar 1 tablespoon butter
.'
Slice apples. Put in buttered baking dish, add raisins, sugar and bits
of butter.
Second Part:
1 egg cup milk
cup sugar 2 tablespoons melted butter
1 cup flour teaspoon vanilla
1 teaspoon baking powder
Beat egg until very light, add sugar. Sift flour and baking powder
and add alternately with milk. Beat until smooth. Add melted butter
and vanilla. Pour over fruit mixture and bake in moderate oven 350
0
about 35 minutes.
MRS. JAKE DAMPF
STRAWBERRY CAKE
1 box white cake mix 1 cup salad oil
3 tablespoons flour (heaping) 4 eggs
1 package strawberry cup water
* package frozen strawberries
Mix cake mix, flour, and gelatin. Add oil. Beat in eggs. Add water
and strawberries. Mix well. Bake in greased tube pan 35 to 40 minutes
in 350
0
oven. Frost with the following icing.

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CAKES 183
ICING
* stick butter * package strawberries
About 2 cups powdered sugar
Melt butter with t package strawberries. Mash in. Mix in the pow­
dered sugar until spreading consistency.
MRS. GERALD BYARS
PERFECT SPONGE CAKE
(By Electric Mixer)
1* cups sugar 1*
* teaspoon baking powder
cups sifted cake flour
~ cup cold orange juice
6 eggs
* teaspoon salt
%, teaspoon cream of tartar 1 teaspoon vanilla
Set oven at 325°. Use a l ~ ' tube·cake pan. Sift flour with baking
powder. Separate eggs, putting whites in large bowl of your electric mixer,
yolks in next size bowL Beat whites at high speed until frothy, then
sprinkle in the cream of tartar and continue beating until whites stand
in peaks but still cling to the side of the bowl (takes about 3 minutes).
Add t cup sugar very gradually, still beating at high speed, until you have
a smooth, satiny meringue. Set aside. Beat the yolks at high speed for 2
minutes. Pour in the orange juice, beating for 1 more minute, still at
high speed. Add remaining sugar very gradually to yolks; add salt and
vanilla and continue beating until mixture looks light and smooth. Re­
move from mixer and fold flour into egg yolks until batter is smooth. Do
not beat. Pour this batter into the meringue and fold batter very gently
again until all patches of egg white disappear. Pour into ungreased tube
pan and bake Ii hours. Cool, upside down on a rack, for one hour, then
pull cake carefully away from pan with your hands. When cool cover
with powdered sugar or Pineapple Glaze.
PINEAPPLE GLAZE FOR PERFECT SPONGE CAKE
2 tablespoons butter 3 tablespoons crushed pine­
Rind of* small lemon apple, drained
1 egg yolk 2 tablespoons pineapple juice
1* cups confectioners sugar
Melt butter; grate rind from lemon. Beat egg yolk for I minute at
high speed on electric mixer. At low speed pour in melted butter, crushed
pineapple, pineapple juice, lemon rind, and confectioners' sugar. Beat 2
minutes. Spoon this thin glaze over top of Sponge Cake allowing some of
it to trickle over the cake sides.
Excellent!
MRS. RALPH DUFF
, ~ ' ,
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184 CAKES
TREASURE CAKE
1 cup butter Dash of salt
1 cup white sugar 2 cups cake flour
2 whole eggs 1 teaspoon baking powder
.i

2 teaspoons vaDdUa 1 teaspoon soda
1 cup sour cream
Cream butter, sugar, vanilla, eggs, and salt. Sift together flour, baking
powder, and soda. Add half flour mixture and half of the sour cream to
butter mixture. Beat 1 minute. Then add rest of both and beat one
minute. Grease and flour 9" x 12'" X 2/1 pan and spread t of cake batter
in pan. Mix icing mixture and sprinkle t on batter. Then carefully pour
and spread remaining cake batter on top of this. Then sprinkle remain­
ing icing mixture on top. Bake in 350
0
oven for 35 to 38 minutes.
1"
ICING
"

~ cup brown sugar 1 cup chopped pecans or
~ cup white sugar walnuts
1 teaspoon cinnamon
.1
MRS. G. W. COURTERS' GRANDMOTHER
DATE FRUIT CAKE
.lli
8 eggs 1 teaspoon almond extract
2 cups white sugar 8 cups nuts
S cups flour 1 pound candied cherries
2 teaspoons baking powder 1 pound candied pineapple,
.111
2 teaspoons salt cut up
S teaspoons vaDdUa 2 pounds pitted dates
Set oven at 250
0
and grease and flour loaf or tube pans. Beat eggs
.I:i
together. Add sugar slowly, then 2 cups flour, baking powder and salt,
which have been sifted together. Add flavoring. Use other cup flour to
flour fruit and nuts. Then add to cake mixture. Pack in lined, greased, .,i
floured tins. Bake 2l hours at 250
0
with pan of hot water in oven under
cake. Leave fruits and nuts in original pieces except for pineapple.
MRS. L. C. KUTTRUFF
.:
DATE AND NUT CAKE
1 cup flour 1 pound nuts, chopped
2 teaspoons baking powder 4 eggs, separated
1 teaspoon salt 1 cup sugar .'
1 pClund dates, chopped 1 teaspoon brandy
1 teaspoon vanilla
Sift flour, baking powder, and salt and mix with dates and nuts.
Beat egg yolks and sugar. Add vanilla and brandy. Fold in stiffly beaten
egg whites and bake in two loaf pans which are greased -and lined with
brown or waxed paper. Grease and flour paper. Bake in moderate oven
350
0
for 2 hours. It is best to put a pan of water in the oven.
MRS. A. M. CULPEPPER

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CAKES 185
VARIATION:
Use same recipe as above and add 1- pound candied cherries and 1­
pound crystalized pineapple. Cut in small pieces and add with dates
and nuts. Bake in two loaf pans which are greased and lined with brown
or waxed paper. Bake in slow oven 275
0
- 300
0
for 2 hours.
MRS. H. PAYNE BREAZEALE
ORANGE DATE NUT CAKE
* cup butter '* teaspoon soda
1 ~ cups sugar 1 cup buttermilk
3 eggs 1 6 ~ ounce package dates
3 cups flour 1 cup chopped nuts (pecans)
Rind of 1 orange, grated
Sauce:
Rind of another orange, ~ cup orange juice
grated 1 cup sugar
Cream the butter and sugar. Add eggs. Add 2 cups of the sifted
flour and soda alternately with the buttermilk. Cut dates into small
pieces and flour with the other cup of sifted flour. Stir in by hand the
dates, nuts, and grated rind. Grease and flour a tube pan or angel food
cake pan. Bake in 350
0
oven for approximately 1 hour. While cake is
baking, grate the rind of another orange and add to orange juice and
sugar (granulated or powdered). When cake is done invert pan and
place cake top side down on cake plate. Pour half of mixture gradually
over bottom of cake as soon as it is removed from oven. The cake will
absorb the orange juice mixture. Turn cake with top side up and pour
remaining mixture on the top and sides.
This cake is better when served cold. Do not try to slice while still
warm. This cake will stay fresh for one to two weeks if kept in a cake box.
MRS. DON R. McADAMS
MRS. C. E. PHILLIPS
CHRISTMAS NUT CAKE
2 cups sifted sugar 1 teaspoon nutmeg
* pound soft butter Pinch of salt
6 eggs 1 pound candied pineapple
4 cups flour 1 pound candied cherries
2 teaspoons baking powder 4 cups chopped pecans
1 cup whiskey
Set oven at 300
0
Cream sugar and butter. Add eggs one at a time. •
Sift dry ingredients together. Divide flour and flour fruit and nuts well.
Add whiskey to sugar and butter mixture. Then add flour and well floured
nuts and fruits. Bake one hour and 20 minutes in a pan that has been
lined with wax paper. Use two small loaf pans or one large tube pan.
MRS. W. R. SMITH
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186 CAKES
WIDTE NUT CAKE
2% cups sifted cake flour 1 teaspoon vanilla
3 teaspoons baking powder 5 egg whites
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1 teaspoon salt +2 cup sugar
% cup shortening 1 cup chopped nuts (pecans
1 ~ cups sugar or walnuts)
1 cup mllk
Sift flour once, measure, add baking powder, salt and sift 3 times.
Cream shortening, and add It cups sugar gradually, and cream until light
and fluffy. Add flour alternately with milk, beating each time until smooth . •
Add vanilla and blend. Beat egg whites until foamy and add t cup sugar
gradually, and beat only until mixture holds soft peaks. Beat thoroughly
into batter. Add chopped nuts and mix well. Bake in two 9" layer pans,

lined and greased at 375° for approximately 30 minutes. Cover with divin­
ity icing and decorate with nut halves.
DIVINITY ICING
1+2 cups sugar U, teaspoon cream of tartar
6 tablespoons water 2 egg whites, stiffly beaten
1 teaspoon vanilla
Combine sugar, water, cream of tartar. Cook without stirring to 238°F.
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Pour t of syrup in fine stream over stiffly beaten egg whites, stirring con­
stantly. Cook remainder of syrup to 248°. Pour half of remaining syrup
in fine stream into mixture beating constantly. Cook remaining syrup to
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268°. Pour into icing, beat thoroughly, add flavoring and spread at once.
I
MRS. L. C. KUTTRUFF
LAYER FRmT CAKE
1 cup nuts 3 eggs
1 cup raisins 1 cup buttermilk
1+2 cups coconut 1 teaspoon soda
2 cups sugar 1 cup blackberry jam

1 cup butter or margarine 3 cups Hour
1 teaspoon allspice
Run nuts (preferably pecans), raisins, and coconut through food
chopper. Cream sugar and butter well. Add eggs and milk in which soda

has been dissolved. Add jam, spice, and flour. Mix thoroughly. Add nuts,
raisins and coconut. Bake in layer cake pans at 350° for 30·35 minutes.
Put together with the following filling.

FILLING
2 cups sugar
1 cup butter or margarine
1+2 cups milk

Boil until thick, about 7 minutes. Put between layers and over cake.
This cake may be baked 30 days before serving.
MRS. D. M. BENTON, SR.
.'
Denham Springs, La.


ICINGS AND FILLINGS
CARAMEL CAKE FROSTING
1 cup brown sugar 2 tablespoons butter
'*
~ cup granulated sugar
cup
~ teaspoon vanilla
;S teaspoon salt
milk
Mix all ingredients together and cook over medium heat until drops
of icing will form soft ball when dropped into cup of cool water (238°).
Remove from heat and beat with electric beater until icing reaches spread­
ing consistency (about 15 minutes). For a large cake, double recipe.
MRS. H. H. HOLLOWAY, JR.
CARAMEL ICING
3 cups sngar 1 cup milk
1 stick butter ~ teaspoon vanilla
Combine 2t cups sugar, the butter, and milk in a 3 or 4 quart pot and
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begin cooking. Brown i- cup sugar in skillet and add to the syrup already
cooking. Cook to 238
0
(soft ball stage). Remove from heat; cool; add
vanilla, and heat to consistency for spreading. If icing becomes too stiff,
a little cream may be added to thin. Good!
MRS. FRANK MIDDLETON, JR.
,I
FUDGE ICING
II
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2 cups granulated sugar 1 box confectioners sugar,
2 heaping tablespoons cocoa sifted
1 stick butter 1 teaspoon vanilla
Enough undiluted evaporated Chopped nuts, optional
milk to mix wen
II
Mix all ingredients but confectioners sugar and bring to a boil. (Stir
to prevent sticking.) Remove from heat and add powdered sugar. Add
about i at a time and use an electric mixer for beating. Add vanilla and
c.ntinue beating until the mixture is of spreading consistency. Add
:11
chopped nuts if desired. Variations: If you want caramel icing, use brown
sugar instead of white and omit cocoa. For vanilla cream icing, use white
sugar and omit cocoa. Shredded coconut may be added if desired.
MRS. A. J. BRYAN
II
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LEMON JELLY FILLING
1 cup sugar 1 teaspoon flour
%, stick butter 3 egg yolks
Juice of 2 lemons
II
Beat sugar, butter, flour and eggs. Add lemon juice. Cook in double
boiler to consistency of jelly. Place between layers of cake. Ice cake with
white icing.
\1
MRS. CLARENCE IVF:S
il
CAKES 187
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188 CAKES
LEMON BUTTER
3 eggs 2 lemons, grated rind and
1 cup sugar juice
1 tablespoon butter

.;
Beat eggs and sugar together until thick and very light. Add lemon
juice, rind and butter. Cook in top of double boiler over hot water, stir­
ring constantly until mixture is consistency of mayonnaise (about 10 min­
utes) .
MRS. CLARENCE I VES

LEMON SAUCE FOR GINGERBREAD
* cup sugar
1 egg yolk, beaten •
4 teaspoons cornstarch 1 teaspoon grated lemon rind
1 cup hot water 3 to 4 tablespoons lemon juice
1 tablespoon butter

Mix sugar and cornstarch in a saucepan. Gradually add the hot
water and blend until smooth. Cook on high heat, stirring until thick;
reduce heat and cook 5 to 7 minutes until clear. Remove from heat.

Blend in quickly the beaten egg yolk, to which a little of the hot mixture
has been added. Cook 2 minutes. Add the lemon rind, lemon juice and
butter.
THE EDITORS

.1
SAUCE FOR ANGEL FOOD CAKE
% cup sugar with 1 table­ Juice of one orange
spoon cornstarch added 2 tablespoons of flour in a
2 eggs, beaten little water
Juice of one lemon 1 cup whipped cream

.1 Cook all ingredients except whipped cream in a double boiler. Cool
the mixture and fold in the whipped cream.
MRS. GLENN S. DARSEY

FLUFFY SEVEN MINUTE ICING
2 egg whites, unbeaten Dash of salt
1* cups light corn syrup 1 teaspoon vanilla

Combine egg whites, corn syrup, and salt in top of double boiler,
beating with rotary egg beater until thoroughly mixed. Place over rapidly
boiling water. Beat constantly with rotary beater for 7 minutes or until
it stands in peaks. Remove from boiling water. Add vanilla and beat

until thick enough to spread. One half tablespoon of vinegar or lemon
juice may be added slowly to make not so sweet.

MRS. A. A. WREN


CAKES 189
PEACH SAUCE
1 tablespoon tapioca 1 box frozen peaches, thawed
* cup sugar and drained
Dash of salt ~ cup peach syrup
1 tablespoon lemon juice
Place all ingredients except the lemon juice in a saucepan and cook
over medium heat until mixture comes to a boil. Remove from heat and
add lemon juice.
Use on angel food, butter or sponge cake, gingerbread, plain pudding,
or ice cream.
THE EDITORS
WBITEICING
2 ~ cups sugar ~ cup water
5 tablespoons white corn 2 egg whites, beaten sM
syrup Vanilla to taste
Cook sugar, water and corn syrup to 242
0
or hard ball stage. Pour
over beaten whites very slowly, beating constantly. Add vanilla. Beat until
cool and mixture stands in peaks. Ice cake.
MRS. CLARENCE Ius
ORANGE FILLING FOR CAKE
2 eggs, whole Juice of 4 oranges
1 cup sugar Juice of 1 lemon
1 heaping tablespoon flour * stick butter
1 grated orange rind
Beat eggs. Add sugar and flour. Then add juices and butter. Cook
until thick. Add rind and let cool.
MRS. U. S. HARGROVE
TOPPING FOR YELLOW OR CHOCOLATE CAKE
1 cup light brown sugar 1 ~ cups coconut
3 teaspoons cream Vanilla
1 stick of margarine or butter Nuts
Mix all together and melt in saucepan. Pour on cake and run under
broiler.
MRS. W. R. EIDSON
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190 COOKIES
i:.'
COOKIES
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BROWNIES
I,
2 squares bitter chocolate 2 eggs
1 stick butter 2 cups chopped pecans
~ cup brown sugar ~ cup flour
%, cup white sugar 1 tablespoon vaniIla I,
1 tablespoon white corn
syrup
Set oven at 350
0
and grease an 8-inch square pan. Melt in top of
I
double boiler first five ingredients. Cool; then add eggs one at a time. Beat
well after each addition. Add chopped pecans. Mix well. Then add flour
and vanilla. Bake 30 to 40 minutes or until cake springs back when
touched. Cool and cut in squares.
II
MRS. JOSEPH S. SIMMONS
BROWNIES II
2 sticks butter 1 ~ cups flour
2 cups sugar 6 tablespoons cocoa
4 eggs 2 tablespoons vanilla
I
2 cups chopped pecans
Set oven at 350
0
and grease a 9" x 13/1 pan. Blend butter and sugar.
Add eggs one at a time and blend. Sift flour and cocoa and add to above
I
mixture. Add vanilla and pecans. Pour into greased pan and bake about
30 minutes. This is the light, cake type brownie.
MRS. NELSON BOURGEOIS
I
MAPLE CHEWS
1 box brown sugar 4 eggs, unbeaten
I
1 cup all purpose flour, Pinch of salt
unsifted 1 teaspoon maple flavoring
1 teaspoon baking powder 1 cup chopped pecans
I
Grease and flour a 9x13x2 inch pan and preheat oven to 375
0
Mix •
brown sugar, flour, and baking powder in a bowl. Add unbeaten eggs,
salt, and maple flavoring. Mix well; add pecans. Pour into pan and
I
bake for 20 minutes or until the middle is set, but not hard. Do not
overcook. Cool 10 to 15. minutes ill pan. Cut in squares and remove.
Sprinkle with powdered sugar. Cookies keep well in covered tin and
remain chewy. I
MRS. GEORGE W. REYNAUD
Variation:
I
Vanilla may be used instead of maple flavoring, the squares cut larger
and served with whipped cream or ice cream for an excellent dessert.
MRS. JOSEPH F. YODER
I
COOKIES 191
EASY CHOCOLATE BROWNIES
4 squares unsweetened 1 ~ cups flour
chocolate (4 ounces) 1 teaspoon double acting
% cup salad oil baking powder
2 cups sugar 1 teaspoon salt
4 eggs 1 cup chopped pecans
Set oven at 350
0
and grease large, oblong pan. Melt over hot water
the chocolate and salad oil. Beat in sugar and eggs. Sift 'together and stir
in the dry ingredients. Add nuts. Spread in pan; bake 35 to 40 minutes.
A slight imprint will be left when top is touched lightly with finger. Cool
slightly and cut into squares.
MRS. WRAY E. ROBINSON, JR.
CARAMEL SQUARES
i.
1 stick butter 1 teaspoon baking powder
1 cup brown sugar 1 teaspoon vanilla
1 egg Pinch of salt
1 cup sifted flour 1* cups nuts
I.
Set oven at 350
0
and grease 9" x 9" pan. Put butter and sugar in
saucepan and stir over heat until very smooth. Cool. Add unbeaten egg.
Sift in flour, baking powder and salt; add vanilla. Mix well until smooth.
Bake 30 to 40 minutes. Cook before cutting in squares. Makes about 36
small cookie squares.
:.
MRS. J. BURTON LEBLANC
MRS. PAUL B. WALKER
MRS. A. P. RABENHORST

CHOCOLATE BARS
1 cup shortening 1 tablespoon vanilla
~ cup brown sugar 2 cups flour
~ cup white sugar M teaspoon salt
3 egg yolks M teaspoon soda
:11
1 tablespoon cold water 1 cup chocolate chips
Cream shortening and add sugars. Beat and add egg yolks; beat well.
Add remaining ingredients. Line a large shallow ungreased pan with this
ill mixture. Sprinkle with chocolate chips.
Meringue
III
i
3 egg whites 1 cup brown sugar, packed
1 cup chopped nuts
I.
Beat egg whites stiff, and add brown sugar gradually. Spread this
:.
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meringue over the butter. Sprinkle with chopped nuts. Bake in 350
0
oven
for 25 minutes.
MRS. CHARLES E. BEADLES
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192 COOKIES
CIlEWEY NOELS
2 tablespoons butter or 5 tablespoons flour '.1
margarine % teaspoon soda
2 eggs 1 cup chopped nuts
1 cup brown sugar, packed 1 teaspoon vanilla
il:
Oonfectioners' sugar
Set oven at 350
0
Melt butter or margarine in a 9-inch square pan •
over low heat. Then take off stove.


I

Beat eggs slightly. Combine sugar, flour, soda an ' nuts, and stir into
beaten eggs. Add vanilla. Pour this mixture over the butter or margarine.
Do not stir. Bake 20 minutes. Turn out of pan onto rack; cut into ob­
longs and dust bottom side with confectioners' sugar. If you want to be
fancy, you can write "Noel" across the top using any type of white frosting.
Makes 18.
MRS. HUGH MIDDLETON
CHOCOLATE DROPS
2 squares baking chocolate 2 cups shredded sweetened
1 can condensed milk (14 coconut
ounce size) % cup or more chopped
1 teaspoon lemon juice pecans
% teaspoon vanilla
Melt chocolate over hot water. Remove from heat and add condensed
milk. Stir and add lemon juice and vanilla. Add shredded coconut and I
pecans. Drop from a spoon on a very well oiled cookie sheet. Bake at
325
0
for 10 minutes.
MRS. GEORGE W. REYNAUD
COCONUT CRUNCH
%, cup butter or margarine
1 tablespoon baking powder
3 cups brown sugar, packed 1 teaspoon salt
1% cups flour, sifted 1% teaspoons vanilla
3 eggs, unbeaten 1 cup coconut
1 cup chopped pecans
Set oven at 350
0
and grease 9x12-inch pan. Melt butter; stir in sugar.
Add all other ingredients. Bake 45 minutes. Cut in squares.
MRS. FRANK. G. TURPIN
DATE COOKIES
3 egg whites 2 cups chopped dates
%, cup sugar Pinch of salt
1 teaspoon vanilla
Beat egg whites until very stiff, adding sugar i cup at a time. Mix
in the remaining ingredients. Have flour convenient on paper; roll a tea­
spoon of the mixture in the flour. Place on a greased cookie sheet and
hake at 350
0
for 18 minutes. Let cool; remove from cookie sheet and roll
in confectioners sugar. Store in a closed can.
MRS. FANNIE ROBINS
COOKIES 193

CINNAMON COOKIES
2 sticks butter
* teaspoon baking powder
1 cup sugar 4 teaspoons cinnamon
2 egg yolks 2 egg whites
1 cup flour 1 cup chopped nuts
Set oven at 300
0
Cream butter and sugar. Add egg yolks, flour, bak­
ing powder and cinnamon. Spread thin on an ungreased cookie sheet.
Over this spread two egg whites stiffly beaten. Sprinkle with chopped
nuts. Bake for 40 minutes. Cut in squares to serve.
From the recipes of the late
MRS. CLARENCE SLAGLE
I.


By: Mrs. Chauvin Wilkinson
DATE LOAF SQUARES

1 pound pitted dates
*cup butter
1 cup boiling water 1 egg
1 teaspoon soda 2 cups flour
1 cup sugar 1 teaspoon vaniUa
1 cup pecans
Cut up dates in boiling water mixed with the soda. Cream sugar and
butter. Add egg, flour, vanilla, and pecans. Add dates to creamed mix­
ture. Bake in pyrex baking dish that has been well greased at 325
0
for I
to Ii hours. Cut into squares when cool.
MRS. WILLIAM F. CHISHOLM
DATE TORTE
3 whole eggs 1 teaspoon baking powder
1 cup sugar 1 package pitted d'ates
1 tablespoon cream * cup chopped pecans
2 tablespoons soft butter (optional)
3 heaping tablespoons flour
Mix ingredients in order given. Spread thin in buttered baking pans.
Bake in moderate oven 350
0
for 30 minutes. Cut in squares while warm
and serve with whipped cream.
MRS. JAKE DAMPF Iii
HOLIDAY FRUIT COOKIES
il
1 cup shortening 1 teaspoon soda
2 cups brown sugar (firmly 1 teaspoon salt
packed) 1* cups chopped pecans
2 cups halved candied
II
2
*
eggs
cup sour milk
II
cherries
3* cups all purpose flour 2 cups halved dates
Mix well the shortening, brown sugar, and eggs. Add sour milk. Sift
flour, soda, salt and stir in. Mix in pecans, cherries and dates. Chill. Heat
oven to 400
0
• Drop with teaspoon 2 inches apart onto greased baking
sheet. Bake 8 to 10 minutes. Makes several dozen.
MRS. L. C. KUTTRUFF
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194 COOKIES
FRUIT CAKE COOKIES I
1% pounds pecans 3 tablespoons milk II
% pound candied cherries 2% cups flour
*pound box raisins 1 teaspoon each cloves, nut­
1 cup flour meg, cinnamon
1 cup brown sugar 1% ounces whiskey
~ pound butter %-1 pound jar pineapple

I
4 eggs, beaten well preserves
3 scant teaspoons soda
Mix together pecans, cherries, raisins, I cup flour, and set aside. Cream
brown sugar and butter. Add well beaten eggs. Dissolve soda in milk, and
add alternately with flour and spices. Add whiskey, pineapple preserves,
'I
nuts, and fruits. Drop onto greased cookie sheet and bake at 350
0
about 12
minutes. Makes quite a large batch of cookies that store well in air tight
containers.
THE EDITORS
FRUIT CAKE COOKIES n
1 cup brown sugar % teaspoon nutmeg
~ cup butter % teaspoon cloves
% cup wine % teaspoon cinnamon
2 eggs 1 pound pecans, cut fine
1% cups flour, heaping 1 pound raisins
% pound mixed cherries, 2 teaspoons soda
II
citron, and pineapple 1% tablespoons milk
% teaspoon allspice
Cream butter and sugar; add wine and eggs. Add gradually one half I
of the flour. Use rest of flour on fruit mixture. Add the spices. Mix all
together; add soda dissolved in milk, and mix in. Drop f r ~ l l l l spoon onto
cookie sheet. Put pan of water under cookies and bake 30 to 40 minutes
I
at 300
0

MRS. RICHARD HUMMELL
GOLDEN APRICOT BARS
I
% cup dried apricots ~ teaspoon salt
% cup soft butter 1 cup light brown sugar
~ cup sugar or confectioners (packed)
sugar 2 eggs, well beaten I
1 ~ cups sifted flour 1 ~ teaspoons brandy flavor­
% teaspoon baking powder ing or vanilla
% cup chopped walnuts
I
Rinse apricots, cover with water and boil to minutes. Drain, cool
and chop. Mix soft butter with sugar and I cup sifted flour. Pack into
layer, covering bottom of greased 8-inch square pan. Bake at 350
0
for 25
minutes. Sift remaining t cup flour with baking powder and salt. Beat
I
brown sugar slowly into eggs, beating well after each addition. Stir in
sifted flour mixture, flavoring, walnuts, and chopped apricots. Spread over
baked layer. Return to oven and bake 30 minutes more. Cool in pan and
I
cut in squares. MRS. EDWIN CHUBBUCK through
MRS. LOUIS McHARDY
I
I
COOKIES 195
CANADIAN TEA CAKES
(Variation of Golden Apricot Bars)
Make pastry base same as for Golden Apricot Bars. Substitute 1 cup
of coconut for apricots. Use 2 tablespoons flour in place of ! cup flour.
Proceed same as above. Ice with plain butter frosting of I tablespoon but·
ter, i cup powdered sugar, vanilla, and just enough evaporated milk for
spreading consistency.
MRS. D. M. BENTON, SR.
HONEY SCOTCH COOKIES
* pound butter
1 egg
*
*
cup sugar
teaspoon vanilla
*
% cup sugar
teaspoon salt
1* cup flour 1 teaspoon cinnamon
Cream butter and sugar; add yolk of egg, flour, salt, and vanilla.
Roll thin on a floured board (if chilled, it is easier to roll). Cut in small
circles; brush top with stiffly beaten egg white. Mix t cup sugar and I
teaspoon cinnamon and sprinkle in center of cookies. Bake on ungreased
cookie sheet in 370
0
oven for 10 minutes or until brown. Watch closely.
Makes about thrc::e dozen cookies.
MRS. LEO SANCHEZ
Variation of Honey Scotch Cookies
Same as above except substitute 1 teaspoon almond flavoring for
vanilla and add about 2 tablespoons more flour. In place of rolling on
board, roll in I inch balls. Dip these in egg whites. Place on ungreased
cookie sheet and place unblanched almond in center. Bake in 350
0
oven
until golden brown (about 10 minutes).
MRS. ELLIS TWILLEY
May be rolled in 1 inch balls and then pressed with bottom of glass
which is covered with a wet cloth. Spread a little slightly beaten egg white
on each and sprinkle with white sugar.
MRS. J. M. CADWALLADER
LEMON DROP COOKIES
% cup butter 1 teaspoon baking powder
::4 cup, sugar *teaspoon salt
1 egg % cup finely crushed lemon
1 tablespoon lemon juice drops
1% cups sifted flour
Set oven at 350
0
and grease cookie sheet. Cream butter and sugar.
Add egg and lemon juice. Mix together the sifted flour, baking powder,
salt and lemon drops. Add to creamed mixture. Drop by t teaspoonfuls
onto greased pan. Bake about 10 minutes, until sides begin to brown.
Cool slightly and remove from pan. Makes about three dozen cookies.
MABEL A. WHITE
':.Ii
, I
196 COOKIES
GUM DROP COOKIES
'II
1 pound orange gum drop 1 pound brown sugar
slices (chopped fine) 2. cups flour
4: eggs 1 cup finely chopped nuts
1 teaspoon vanilla
Set oven at 350
0
Chop gum drops very fine with scissors, dipping •
them in a glass ! filled with flour whenever needed to prevent gum ([raps
from sticking together again. This takes a good while to do, but the cookies

'I
are excellent.
Beat eggs, and then add brown sugar beating until fluffy. Add flour
and beat again. Fold in chopped nuts and gum drops. The gum drops
should be slightly floured if they aren't already from the cutting. Add
vanilla. Bake 40 to 50 minutes; cool and cut. They can be rolled in pow­

I
dered sugar, will keep a long time in air-tight tins.
MRS. JULIUS O'QUIN
LEMON MARDI GRAS SQUARES
1 ~ cups sifted flour ~ cup butter
~ teaspoon salt 1 cup sugar
~ teaspoon double acting *cup lemon juice
baking powder 2 tablespoons grated lemon

Ii
3 eggs, separated rind
1 cup confectioners' sugar
Frosting:
ill
1 cup confectioners' sugar 2 tablespoons butter
1 tablespoon cream Chopped nuts
Sift together flour, salt and baking powder. Beat egg whites until soft
mounds begin to form. Add confectioners' sugar gradually, beating after
each addition. Continue beating until stiff, straight peaks are formed.
.'
Cream butter; add sugar, creaming well. Add egg yolks, one at a
time. Beat for one minute. Add lemon juice alternately with dry ingred­
ients to creamed mixture, beginning and ending with dry ingredients.
Blend thoroughly. Add grated lemon rind. Fold in beaten egg whites

gently but thoroughly. Pour into well greased and lightly floured 13x9x2­
inch pan. Bake in 350
0
oven 25 to 30 minutes. Mix the frosting ingred­
ients and frost in pan while warm. Sprinkle with chopped nuts.

MRS. HAROLD DAVIS
BROWN SUGAR MACAROONS

1 egg white 2 cups chopped nuts
% cup sifted brown sugar ~ teaspoon vanilla
Set oven at 250
0
and grease cookie sheet. Beat egg white very stiff.

Beat in brown sugar gradually. Fold in nuts and vanilla. Drop on cookie
sheet and bake about 45 minutes. Hint: May be dropped on waxed paper
over cookie sheet. When done pull paper off onto wet tea towel for a few
minutes; then remove.

MRS. GORDON W. PEEK


COOKIES 197
Variation: Smith's Pecan Royale
Do not chop nuts, but leave in halves. Stir in as many as mixture
will cover. Separate pecan halves on waxed paper over cookie sheet. Bake
at 350
0
for 7 minutes only.
MRS. 'VILLIAM R. SMITH
BEACON IDLL COOKIES
1 cup semi-sweet chocolate ~ cup sugar
chips ~ teaspoon vanilla
2 egg whites ~ teaspoon vinegar
Pinch of salt %0 cup nuts
Set oven at 350
0
and grease cookie sheet. Melt chocolate chips over
hot water. Beat egg whites with a pinch of salt until foamy. Gradually
add sugar, beating well. Beat in vanilla and vinegar. Fold in chocolate
and chopped nuts. Drop by teaspoonfuls on greased cookie sheet. Bake
for 10 minutes. These cookies are better if served the day they are made.
This makes about 3 dozens.
MRS. JOHN BARTON
MINCEMEAT HERMITS
1 cup sifted flour
*
*
*
teaspoon soda
teaspoon salt
teaspoon nutmeg
~ teaspoon cinnamon
;,a cup soft butter
;,a cup dark brown sugar,
packed
1 egg
% cup mincemeat
~ tablespoon sour cream or
buttermilk
Sift flour, soda, salt, and spices. Cream butter and sugar. Add egg
and beat until light. Add dry ingredients, mincemeat and cream. Mix
well. Drop by teaspoonfuls onto greased cookie sheets. Bake in 400
0
oven,
10 to 12 minutes. Remove to racks to cool.
MRS. BERT S. TURNER
OATMEAL MACAROONS
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
~ teaspoon vanilla
2 eggs, unbeaten
1% cups flour
1 teaspoon soda
1 teaspoon cinnamon
~ teaspoon nutmeg
3 cups rolled oats
~ cup nuts
Mix thoroughly the shortening, sugars, vanilla, and eggs. Sift together
the flour, soda, cinnamon, and nutmeg, and add to mixture. Fold in rolled
oats and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake 10 to
15 minutes at 350
0
Makes about four dozen cookies. •
MRS. SAMUEL E. GUYER
St. Louis, Missouri


i.il'.1
I'
I' ,
198 COOKIES
r.111
PUFFED WBEAT MACAROONS .,
2 egg whites
* teaspoon salt
cup sugar 2% cups crisp puffed wheat
cup shredded coconut I
Set oven at 325
0
and grease cookie sheet. Beat egg whites and add
gradually sugar and salt, then puffed wheat and coconut. Drop by dessert
spoonfuls onto cookie sheet and bake for 20 minutes. You will have about
' !
'.il·'.
2 dozen delectable tidbits.
MRS. PRESTON BARNES
PECAN BARS
Pastry base:
*
%
cup sugar
cup butter 1* cups sifted all purpose
flour
1 egg teaspoon salt
teaspoon vanilla
Cream· butter and sugar until well blended. Beat in egg. Combine
flour and salt and add these dry ingredients in about three parts to the
butter mixture, blending them well. Add vanilla. Use dampened hands
to spread the dough evenly in a 9xl2-inch pan. Bake in moderate oven
350
0
for 15 minutes.
Filling for pastry base:
2 beaten eggs 2 tablespoons flour
1% cups brown sugar % teaspoon baking powder
cup grated coconut teaspoon salt IIII
1 cup chopped pecans 1 teaspoon vaniUa
Combine ingredients; spread this on the cooked pastry base; bake at
350
0
for 25 ''''hen cool spread it with: It cups confectioners
sugar thinned to a good consistency to spread with lemon juice. (Or
you may use milk.) Note: Coconut may be omitted if cups nut meats
are used.
I11I
MRS. LAURANCE BROOKS
SAND TARTS
III
1 cup butter or margarine 1% teaspoons baking powder
4 tablespoons powdered sugar % teaspoon salt
2 cups flour 1 tablespoon vanilla
1 cup finely chopped pecans I
Cream butter and sugar. Sift flour and baking powder and salt. Grad­
ually add flour mixture to creamed butter. Add vanilla and nuts. Drop
in one inch balls on a greased cookie sheet, and then mash slightly flat. I
Bake in 375
0
oven until brown. If desired, roll in powdered sugar. Makes
five dozen cookies.
MRS. HUGH A. NEAL
I
I
COOKIES 199
VARIATION OF SAND TARTS
OR
BROWN EYED SUSANS
Prepare sand tarts or sand cookies. Roll into balls. Place on greased
sheet and flatten slightly. Bake in hot oven (400°) 10 to 12 minutes.
Cool and frost in center of each cookie with following frosting. Top each
cookie with blanched almond half.
Frosting
1 ~ cups confectioners' sugar 2 tablespoons hot water
2 tablespoons cocoa ~ teaspoon vanilla
Combine sugar and cocoa; add hot water and vanilla.
MRS. HAROLD DAVIS
I cup chocolate chips may be added to the dough and the pecans may
be used to roll each cookie in.
MRS. WRAY E. ROBINSON, JR.
SHORTBREAD
~ pound butter ~ cup brown sugar
7 tablespoons shortening 2 cups flour
~ cup powdered sugar Sugar
Nutmeg
Cream butter and shortening with sugar. Work in sifted flour. Roll
about i inch thick; cut in shapes or sticks. Sprinkle with granulated sugar
and a little nutmeg. Bake on an ungreased cookie sheet in 350
0
oven until
light brown. Makes 3 to 3t dozens.
MRS. H. C. MCCALL
SCOTCH SHORTBREAD
2 cups sifted all purpose flour 1 cup butter
~ cup confectioners' sugar
Sift flour; cream butter; gradually work in confectioners' sugar, again tt.
,
i
...
creaming thoroughly. Sift in flour a little at a time, mixing quickly and
..
lightly. Chill dough for about thirty minutes in refrigerator. Roll out
dough to thickness of t inch (no thinner) on lightly floured board. Cut
shortbread with deep cookie cutter and place cookies on ungreased baking
pan. Prick surface of cookies with prong of fork. Bake five minutes at
325
0
, and then turn oven down to 300
0
or slow oven and bake 20 to 30
minutes longer. Cookies should be light in color, not brown at all-slightly
{
tan on bottom. If seasoned for a week or so in covered tin box and stored
in cool spot they become much better. "ViII keep indefinitely.
I
MRS. THOMAS M. MIXON II
-
I
..
-
H
COOKIES
SNICKERDOODLES
1 cup soft shortening 2 teaspoons cream of tartar
1* cups sugar 1 teaspoon soda
2 eggs * teaspoon salt
2%, cups sifted flour 2 tablespoons sugar
2 teaspoons cinnamon
Set oven at 400°. Mix shortening, sugar and eggs together thoroughly.
Sift flour, cream of tartar, soda, and. salt together and add to above mix­
ture. Chill dough. Roll into balls the size of small walnuts. Roll in mix­
ture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place about two
inches apart on ungreased cookie sheet. Bake 8 to 10 minutes, until lightly
browned, but still soft. (These cookies puff up at first then flatten out
with crinkled tops.) Makes about five dozen 2-inch cookies.
MRS. GERALD 'tV. MIDDLETON
'I
I: PIES
CARAMEL CANDY PIE
25-30 chewy caramels (light 2 teaspoons cornstarch
colored ones only) Pinch of salt
2 cups milk 1 teaspoon vanilla
3 eggs 1 baked 9" pie shell
I
Melt caramels in I cup of milk in top of double boiler. Beat egg yolks
well and add to I cup milk and cornstarch. ''''hen caramels have melted,
mix with egg mixture, adding salt. Return to top of double boiler to
I
heat and cook until thick, stirring constantly. 'tVhen thickened, add vanilla
and pour into baked pie shell. Top with meringue or whipped cream.
MRS. HAROLD ·KNOX
I:
DEEP DISH APPLE PIE
~ cup cinnamon candies
(red hots)
*
* teaspoon nutmeg
cup sugar
* cup sugar
~ teaspoon salt
* cup water
1 tablespoon lemon juice
6 cups pared sliced apples 2 tablespoons butter
~ cup flour 1 recipe for pie crust

.'

Melt candies and sugar in water. Combine apples, flour, sugar, nut­
meg, and salt. Add lemon juice to cinnamon syrup and pour over apples.
Blend until apples are coated with syrup. Pour into 10" deep dish pie
pan or shallow baking pan. Dot with butter. Place a pastry crust over
apples, trim edge. Seal by moistening edge of dish and pressing crust.
Bake in hot oven 450
0
for 10 minutes, then in moderate oven 350
0
for 40
to 50 minutes or until apples are tender.

MRS. HUGH MIDDLETON

PIES 201
I.
UPSIDE-DOWN APPLE-PEOAN PIE
4 tablespoons butter Juice of 1 lemon
% cup brown sugar Ya cup brown sugar, firmly
% cup pecans packed
2 unbaked 9 or 10 inch 1 tablespoon flour
pastry circles ~ teaspoon cinnamon
6 cups sliced apples ~ teaspoon nutmeg
~ teaspoon salt
In a 9" or HY' pie plate (l) spread evenly butter and brown sugar
which have been combined; (2) arrange pecan halves in design, pressing
into sugar; (3) cover with plain pastry, trim, leaving ¥' hanging over all
around. Filling: Combine all dry ingredients with apples and lemon
juice. Pile on pastry, leveling as much as possible. Cover with second
crust. Fold bottom crust over top crust wetting edge of top as you go.
Flute edges and prick top crust. Bake at 450° for 10 minutes. Reduce to
350
0
and bake 30-45 minutes longer. When syrup in pan stops bubbling,
place serving plate over pie and invert. Remove pie plate. Serve with
vanilla ice cream.
MRS. KENNETH KAHAO
II
OHESS PIE
1 tablespoon flour 6 egg yolks
1 rounded tablespoon 2 cups sugar
cornmeal 1 cup milk
~ cup softened butter Juice of ~ lemon
2 uncooked 10" pie shells
Mix flour and meal well. Add softened butter, beaten egg yolks and
sugar. Mix well. Add milk and lemon juice slowly. Pour into 10" pie
shell which has been prepared by pricking bottom of uncooked pastry

II· shell and rubbing mixture of 1 teaspoon flour and 1 teaspoon sugar into
holes. (This prevents crust from becoming soggy.) Bake shell 10 minutes
to 300°. Then add filling and bake 45 minutes at 350
0
or until filling is
set. This will make two 9" pies.
MRS. PRESTON BARNES, JR•

i'
MAMMY'S LEMON OHESS PIE

%, cup butter Juice of three lemons
1 cup sugar Grated rind of two lemons
5 whole eggs, separated 1 unbaked pie shell .i
Cream butter and sugar; add egg yolks and beat. Add lemon juice I
and grated rind. Fold in beaten egg whites. Pour into 9" pie tin lined
II '{
with unbaked crust. Bake about 30 minutes at 325
0
or until mixture sets
and slightly browns .

I
,.
­
MRS. FLOYD WILLIAMSON, JR.
_w
202 PIES
CHOCOLATE PIE
1 cup sugar 2 cups milk
% cup cocoa ~ stick butter
% cup flour .~ teaspoon vanilla
1 pinch salt . ~ cup sugar
2 eggs, separated 1 baked pie crust
Mix dry ingredients in i cup ~ i l k (make a paste); add egg yolks
and whip together. Add balance of milk. Place on low heat and stir until
mixture begins to boil. Add butter. Cool and pour into baked pie crust.
Beat egg whites and add t cup sugar and vanilla. Place this mIXture on
Ii
top of pie and run under broiler until mixture is golden brown.
MRS. JAMES JOLLY
HERSHEY BAR PIE
6 small chocolate ahnond ~ cup milk
bars 1 cup whipping cream
16 marshmallows
Melt above ingredients, except whipping cream, in double boiler and
cool thoroughly. Beat whipping cream until stiff. Fold into above mix­
ture. Pour into prepared cooked pastry crust or graham cracker (crushed)
crust. Place in refrigerator until serving time. Can be made ahead of time
and kept in deep freezer. Makes one 9" pie.
MRS. R. E. (BERT) SMITH, JR.
BLACK BOTTOM PIE
1 tablespoon gelatine 3 eggs, separated
~ cup cold water 1 tablespoon rum flavoring or
1 ~ ounces bitter chocolate vanilla
1* cups milk ~ teaspoon salt
~ cup sugar ~ teaspoon cream of tartar
3 teaspoons cornstarch ~ cup sugar
Soak gelatine in i cup cold water. Melt chocolate over hot water:
Scald milk. Combine t cup sugar and corn starch. Beat egg yolks until
light. Add sugar and cornstarch to egg yolks; mix with scalded milk a lit­
tle at a time and cook until thick. Remove from heat and take out one
cup of custard. Blend in the melted chocolate. Pour into 9" pie shell of
crushed graham crackers or ginger snaps and chill. Dissolve soaked gela­
tine in the remaining custard. ''''hen cool, stir in rum flavoring or vanilla.
Beat, until well blended, the three egg whites with salt and cream of tartar.
Beat in gradually i cup of sugar (just like a meringue). Fold egg whites
into remaining custard and pour over chocolate in pie shell. Chill. Sprinkle
top with a little grated chocolate.
MRS. W. D. FARR
!II

II
PIES 203
FUDGE PIE
2 squares bitter chocolate 2 eggs
1 stick butter or margarine 1 cup sugar
M cup sifted flour
Melt chocolate and butter in double boiler. Mix flour and sugar.
Beat eggs and combine with flour and sugar. Add chocolate and butter.
Put in well greased 9" pie tin and bake at 350
0
30 to 45 minutes. Serve
with topping of ice cream or whipped cream. Will cut into segments like
a pie.
MRS. DUDLEY ,tV. COATES
ROCKY ROAD CHIFFON PIE (CHOCOLATE)
1 package chocolate chiffon 1 cup miniature or 10 large
pie filling mix marshmallows, chopped
1 cup scalded milk % cup chopped pecans,
M cup sugar optional
1 baked or 9" pie shell, cooled
Place mix in a small deep bowl, about It quart size. Add hot milk;
mix well. Beat vigorously with rotary beater or at highest speed of electric
mixer, or until filling stands in peaks (about 3 to 6 minutes). Add sugar
slowly, while beating; beat a minute longer. Fold in marshmallows and
pecans. Spoon into pie shell. Chill about two hours. Whipped cream
may be added as a topping. A graham cracker pie shell may be used.
MRS. W. E. ROBINSON, JR.
CHRISTMAS PIE
1 cups finely ground Brazil M cup sugar
,lUtts (lJ-bout *pound un­ % teaspoon salt
Shelled) cup thinly sliced candied
sugar cherries
; 1 envelope unflavored 2 tablespoons white rum
gelatine M cup sugar
M cup cold water pint whipping cream
1 cups scalded milk M cup Brazil nut meats
3 eggs, separated
Combine It cups ground Brazil nut meats (use food grinder) with
3 tablespoons sugar. Press to bottom and sides of 9" pie pan up to rim
with back of spoon. Bake at 400
0
8 minutes or until lightly brown. Mean­
while soak gelatine in cold water 5 minutes. Scald milk in double boiler.
Beat egg yolks; and add i cup sugar, saIt; slowly stir in milk. Cook in
double boiler over very hot .water until it coats spoon. Remove at once
from heat, and stir in gelatine thoroughly. Cool. Chill until it mounds
when dr6pped from spoon; beat smooth with egg beater. Add cherries and
rum. Beat egg whites until they peak; add slowly i cup sugar. Then add
to custard. Pour into cooled pie shell; chill. 'tVhip cream and cover pie.
Shave or grind i cup Brazil nuts over pie. "Spoon onto each plate any
crust that crumbles off when pie is cut-it's too good to waste."
. 1.fRS. W. FLOYD WILLIAMSON, JR.
.'

204 PIES
COCONUT PIE
!t
4 tablespoons butter 3 eggs, separated
stick) cup milk
3 tablespoons flour teaspoon vanilla
% cup sugar 1 cup flaked coconut

Melt butter over low heat. Stir in mixed sugar and flour, egg yolks,
and milk, blending well. Cook slowly until thickened. Immediately stir
in i cup coconut and vanilla. Cool to lukewarm. Top with mermgue
I
made from the "three egg whites and sprinkle remaining i cup coconut on
top. Bake 325° about 20 minutes or until golden brown. The filling will
be a bit thin in the crust but is too rich to be thicker. Serves 6 or 7.
I
MRS. JOSEPH YODER
I
LEMON MERINGUE PIE
* cup sugar
cups hot water
2 tablespoons flour 2 lemons, juice and rind
2 tablespoons cornstarch 3 eggs, separated
teaspoon salt 1 tablespoou butter
1 baked pie shell
Meringue:
I
3 egg whites teaspoon cream of tartar
6 tablespoons sugar
Mix first four ingredients in saucepan. Add hot water; cook over
medium heat until mixture begins to thicken. Add lemon juice and rind.
Mix well. Add slightly beaten egg yolks. Cook until begins to
bubble. Remove from heat; add butter: Cool and pour into cooled baked
pie shell. Top with meringue. Bake in 350
0
oven for 15 minutes or until
golden brown.
MRS. JOHN B. FRANCIONI, III
I
DEEP soum LEMON PIE
5 egg whites teaspoon yellow food
I
2 tablespoons sugar coloring
1 cau condensed milk 1 baked graham cracker
cup lemon juice crust
I
Make graham cracker crust according to directions on box. Be sure
to bake for eight minutes at 350°. Let cool. Reserve t cup crumbs for pie
topping. Grate one tablespoon lemon rind and sprinkle on crust. Let
I
stand while filling is being made. For filling, beat egg whites very stiff,
adding sugar gradually. Mix in a separate bowl condensed milk, lemon
juice and food coloring. When this is mixed well, fold into stiffly beaten
egg whites. Pour mixture into graham crust, sprinkle with t cup graham I
crumbs. Keep refrigerated. This pie may also be frozen for future use.
MRS. G. W. COURTER
I
I
PIES 205
ORANGE PIE
1 package orange gelatin Juice of 1 orange
1 cup boiling water Juice of 1 lemon
% cup sugar 1 can evaporated milk
~ teaspoon salt 1 package vanilla wafers
Dissolve orange gelatin in boiling water. Add sugar and salt. Chill
in freezing tray until it begins to set; then add orange and lemon juice.
Chill evaporated milk in freezing unit until it begins to freeze. Remove
and whip until stiff; add to above mixture and place in pie plate lined
with well pulverized vanilla wafers. Chill until set. Garnish with whipped
cream and orange slices.
MRS. KIMBROUGH OWENS
FRESH PEACH PIE
6 medium sized peaches 1 cup sugar
1 9" unbaked pastry shell 2 tablespoons melted butter
2 beaten eggs
Peel peaches and cut into halves. Place in pastry shell, cut side up.
Mix sugar, melted butter, and beaten eggs. Pour over the peaches. Bake
in 425" oven for 30 minutes.
MRS. ALBERT L. MCQUOWN
PECAN PIE
* cup butter Pinch of salt
% cup sugar, scant 4 whole eggs
1 tablespoon flour 1 cup broken pecan meats
1% cups white corn syrup 1 teaspoon vanilla
1 unbaked pastry shell
Cream butter. Add sugar and flour gradually and cream until fluffy.
Add syrup. Beat well. Add salt and eggs, one at a time. Beat thoroughly.
Add broken pecans and vanilla. Bake 350
0
about 50 minutes or until set. If
crust gets too brown around edge, cut out a circle of foil and place over it.
MRS. THOMAS P. ROBERTS
PECAN PIE
3 tablespoons butter 1 cup dark corn syrup
...
1 cup sugar 1 cup pecans
3 eggs 1 teaspoon vanilla -,
1% tablespoons flour 1 unbaked pie crust
Cream butter and sugar. Add remaining ingredients and pour in un­
baked pie crust. Bake at 450
0
for 10 minutes and lower to 350
0
and cook


J(
for approximately one hour.
MRS. JOE M. MAcCURDY

II
....
­
I
206 PIES
PECAN PIE
1 cup brown sugar 3 eggs, beaten
2 tablespoons flour ~ teaspoon salt
1 tablespoon butter 1 teaspoon vanilla
1 cup light corn syrup 1 cup pecan halves
1 unbaked pie shell
. Cream butter with mix,ed sugar and flour; add s y r u ~ and eggs. Beal
untIl frothy. Add salt, vamlla and pecan halves, Pour Into 9" unbaked
pie shell. Bake 40 minutes at 325°.
MRS. JOHN J. SEIP
PUMPKIN PIE
1 cup granulated sugar
~ teaspoon salt
1 ~ cups canned pumpkin
1 large can evaporated milk
2 eggs
2 or 3 teaspoons Pumpkin Pie
Spice
1 unbaked 9" pie shell
Mix ingredients until smooth. Place in unbaked 9" pie shell and bake
in hot oven, 425° for 15 minutes. Lower temperature to moderate oven,
350°, and continue baking about 30 minutes longer or until custard is firm.
2 cups milk
~ cup sugar
~ teaspoon salt
3 tablespoons flour
1 egg yolk
MRS. LOUIS 1. TYLER, JR.
RUM PIE
1 tablespoon butter
3 tablespoons rum
Whipped cream'for topping
111'.1'
Grated chocolate for trim
,Ii"
Scald 1 cup milk. Mix sugar, salt, flour and remaining milk together. 'I!I.:I:
Stir into hot milk. Cook over hot water five minutes. Add slowly to
beaten egg yolk. Cook one minute longer. Add butter and rum. Cool.
Pour into graham cracker crumb shelL Top with whipped cream and Iii'
grated chocolate. Iii
MRS. DAVID THOMAS
STRAWBERRY SHORT PIE
1 recipe of pie crust for a two 1 recipe hard sauce
crust pie . 2 pints strawberries, sliced
'I!I
and sugared 1'1
Line a 9" pie pan with uncooked pie crust and roll remaining crust
on a cookie sheet. Bake both in a 450
0
oven until golden brown. Remove
from oven, dot pie shell with hard sauce, add berries, dot again, then add
another layer of berries. Cover with top crust and serve while hot.
MRS. BRYAN LUIKART
I
I
PIES
207
STRAWBERRY GLAZE PIE
1 quart strawberries 1 tablespoon confectioners
1% cups water sugar
1 cup sugar
teaspoon nutmeg
3 tablespoons cornstarch
9" baked pie shell, cooled
1 cup heavy cream, whipped
Wash a.nd hull Mix 1 cup berries, 1 cup water and sugar
together. BrIng to boll qUickly, then reduce heat and cook gently IS min­
utes. Mix cornstarch and remaining water to form paste. Then add to
the cooked strawberries. Cook over low heat stirring constantly until thick
and clear. Strain and cool. Beat cream until stiff. Gently stir in confec­
tioners sugar. Spread half of whipped cream in bottom of pie shelL
Sprinkle with nutmeg. Put 3 cups of the hulled berries on top of cream.
Pour over glaze. Chill for 3 hours. Just before serving spoon on remain­
ing whipped cream over glazed strawberries. Yield-8 servings.
MRS. D. V. CACIOPPO
TAFFY TARTS
2 cups light brown sugar 1 tablespoon vanilla
2 large eggs 1 tablespoon butter
Mix all ingredients until very creamy. Divide and pour into one dozen
pastry shells which have been made in large muffin tins. Bake for 10 min­
utes at 350
0
; reduce heat to 275
0
and bake until crust is a golden brown.
MRS. G. W. COURTER
YAM PECAN PIE
1958 LOUISIANA YAMBILEE PRIZE WINNING RECIPE
Pastry:
1% cups sifted all pnrpose % teaspoon salt
flour 3 tablespoons water
-% cup shortening
Sift flour and salt into a bowl. Take out t cup flour and blend with
water to form a paste. Cut shortening into remaining flour until the
pieces are the size of small peas. Add flour paste to blended shortening
and flour mixture. Mix with a fork until the dough comes together and
can be shaped into a ball. Roll ou.t crust ¥' thick and line 9" pie pan.
....
Custard:
i
1 cup mashed sweet potatoes, %, teaspoon ginger
cooked or canned Dash salt
% cup brown sugar %, cup scalded milk

%, teaspoon cinnamon 2 eggs, well beaten
Combine sweet potatoes, brown sugar, cinnamon, ginger, salt, milk
.....

'I -
I
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! II
.11
:.!:
208 PIES
and eggs. (If fresh sweet potatoes are used, add i- cup granulated sugar.) II
Cool and fill pie shell. Bake at 375
0
for 20 minutes. Sprinkle with topping.
Topping:
~ cup butter or margarine, ~ cup brown sugar
softened % cup pecans, finely chopped
Combine ingredients. Continue baking for an additional 25 minutes.
Serve with whipped cream when cool.
ANN COlT
Winner of 1958 Yam Cooking Contest
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CANDY

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210 CANDY
APRICOT BALLS
1 pound dried apricots, Grated rind of one orange
ground fine 1* cups sugar
* cup orange juice 1 cup nuts, finely chopped
Cook all ingredients except nut meats in double boiler 30 minutes,
stirring often. Add nut meats. Cook 5 minutes more. Cool. Form into
small rolls or balls and roll in powdered sugar. If first sugar is absorbed
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too much, sift more over the balls later.
MRS. EMILY BLAKE
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BUTTERMILK CANDY
2 cups sugar ·2 tablespoons white corn
1 cup buttermilk syrup
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* cup butter (* stick)
A lot of pecans
* teaspoon soda
1 teaspoon vanilla
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Mix and heat over medium heat in a large pot until it comes to a
boil and thickens. Set off heat and add vanilla. When lukewarm, beat
until thick as for fudge. Pour out into buttered plate. This candy turns
a rich brown before your eyes!
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MRS. LEON KENYON
I OLD FASmONED DATE LOAF
3 cups sugar 1 package dates, chopped
1 cup milk 2 cups chopped pecans
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Put sugar and milk into sauce pan and cook until mixture forms a
soft ball when dropped in a cup of cool water (238°). Remove from heat
and add chopped dates. Beat until dates are melted well into sugar. Add
chopped pecans. Pour out in a long strip on a cold wet cloth and grad­
ually fold cloth over and over shaping roU with your hands until candy
is in a long loaf form. Let chill for about an hour or until thick enough
to cut into slices.
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MRS. JAMES H. HUGUET
MRS. PRESTON EGGERS
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FRENCH COCOA BALLS
1 cup cocoa 1 cup condensed milk
3 cups powd'ered sugar 2 teaspoons vanilla I
2 cups finely chopped nuts 2 tablespoons cocoa
2 tablespoons powdered' sugar .
Mix cocoa and sugar well. Blend into milk. Add nuts and vanilla. I
Mix well. Roll into small balls. Then roll balls in the cocoa and powdered
sugar.
MRS. KAVEN O. COUVILLON
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CANDY 211
FUDGE
4 cups sugar 3 level tablespoons butter
%, cup water (unmelted)
%, cup milk ~ teaspoon salt
* or ~ cup cocoa 1 teaspoon vanilla
1* cups nuts (broken)
Boil sugar, water, milk, cocoa, and butter without stirring to 238°F .•
or until mixture forms soft ball in cold water. Remove from heat and let
stand undisturbed until lukewarm. Add salt, vanilla, and nuts. Beat well
(until it begins to lose its gloss) and turn quickly into a buttered pan
and cut into squares.
MRS. PERCY DOHERTY
CHOCOLATE DROPS
Fudge balls '* pound bitter chocolate
~ scant teaspoon shaved cocoa butter
Using Mrs. Percy Doherty'S Fudge recipe-instead of cutting into
squares, pour onto a kneading board. Knead well; if it is too hard, wet
hands and bring it together. Make it into balls the size of a walnut. Place
on waxed paper. Melt cocoa butter and bitter chocolate in top of double
boiler. 'When 85° F. on candy thermometer, or barely melted, take off
stove. With a fork, dip each ball into chocolate; then drop into iced water.
When all are dipped, take them out and wipe off with clean cloth. Wrap
each candy in wax paper.
MRS. PERCY DOHERTY
KENTUCKY COLONELS
1 box confectioners sugar Bourbon
~ pound butter
1 pound bittersweet chocolate
1 tablespoon undlluted ~ block parawax
evaporated milk Pecans (halves)
Combine in mixing bowl the sugar, butter, and milk. Shape by hand
this fondant into balls about the size of a small English walnut. With
the little finger, shape a cavity into this ball of fondant, making sure the
sides and bottoms of the ball are not broken. With a medicine dropper,
fill the cavity with Bourbon-do not fill too full-pinch top together
.-)1
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(extra fondant may be used to seal cavity) (bourbon must not spill out) .
Melt bittersweet chocolate with parawax over hot water. Chocolate mix­
ture must be deep for dipping fondant balls. Place a bourbon-filled fon­
dant ball on a fork and dip into melted chocolate. Remove from fork and


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place pecan half on top.
MRS. THOMAS R. DRISDALE
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212 CANDY
-
CHOCOLATE FUDGE TURTLES (5 Pounds)
4* cups sugar 5
*
ounces marshmallow creme
pound butter
1 8-ounce can evaporated
mllk 1 pound chopped nuts
3 packages chocolate chips 2 teaspoons vanilla
[or 1,'1·
mallow creme, and vanilla. Beat until blended and until chocolate bits
are melted. Add nuts. Pour into buttered pan. Cut when cold.
MRS. J. L. HOCHENDEL III
MAMA'S MINTS (FONDANT)
1 cup water 6 drops of oil of peppermint
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cups sugar (from drugstore)
* stick butter
Food coloring
Boil water and add sugar and butter. Boil until mixture spins a
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thread ("hard-crack stage"). Pour out on greased slab of marble. Add 6
drops of oil of peppermint and a few drops of green, yellow or red food
coloring. Let cool only long enough so that you can pick it up with
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greased fingers (candy will still be hot). Work fast by pulling as for­
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taffy. When candy toughens and starts turning silvery, twist and cut with
scissors. Put cool mints in can containers and they will "cream" overnight.
This is my grandmother's old fashioned pulled mint recipe.
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MRS. J. H. BENTON
PEANUT BRITTLE
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2 cups sugar 2 cups raw peanuts (do not
'* cup white corn syrup
remove red hulls)
cup boiling water 1 teaspoon baking soda
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Put sugar, corn syrup, and water in large heavy iron pot and let come
to a boil (use medium heat throughout). Add peanuts when mixture starts
to boil. Cook until peanuts start popping and smell parched and syrup is
medium brown in color, about 20 minutes. Remove pot from heat, im­ I
mediately add baking soda. Stir and quickly pour on a well buttered large
cookie sheet. Do not beat. Let cool and break in small size pieces.
I MRS. FRED G. HOCHENEDEL, JR.
GLAZED PECANS
1 cup shelled pecans cup sugar
Dash of salt
Put pecans, sugar, and salt in a large heavy skillet. Cover oyer medium
heat, stirring the mixture constantly. Cook sugar-nut mixture until sugar
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melts and turns a rich, golden color. Transfer nut mixture to waxed paper
and let cool slightly. Separate nuts.
MRS. LOUIS I. TYLER, JR.
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CANDY 213
NUT BUTTER CRUNCH
2 sticks butter (one-half may 2 tablespoons water
be margarine) 1 tablespoon light corn syrup
1 cup sugar ~ cup chocolate chips
-% cup finely chopped nuts
Melt butter over low heat in pan. Add sugar and stir until melted.
Add water and syrup. Continue cooking over low heat until syrup, dropped
in cold watef, becomes brittle (320
0
F.). Don't undercook. Remove from
heat. Pour onto greased platter. This should be thin. Cool until hardened.
Melt c;hocolate over hot water. Spread on crunch. Sprinkle nuts over top
and pat in. Break into pieces. This is quite similar to a Heath bar. You
must hide it if you expect it to last at all!
MRS. JOSEPH YODER
ORANGE OANDIED PEOANS
1 ~ cups sugar Juice and grated rind of 1
2 tablespoons white corn orange
syrup 2 cups pecans
1 pinch cream of tartar
Mix all of the ingredients, except pecans, and cook to soft ball stage.
Beat. Then add pecans; stir until pecans are well coated. Spread out on
paper and separate.
MRS. P. CHAUVIN \VILKINSON
ORANGE PEOANS
2 cups light brown sugar 1 tablespoon vinegar
~ cup sweet milk Grated rind of 2 oranges
1 pound pecan halves
Combine sugar and milk in saucepan. Add vinegar. Boil until it forms
a soft ball in cold water. Pour mixture over pecan halves. Add grated
rind and stir until nuts are coated.
MRS. J. W. C. WRIGHT
PRALINES
2 cups confectioners sugar ~ cup cream
1 cup maple syrup 2 cups nut meats
Boil powdered sugar, maple syrup and cream together until a little
dropped in cold water forms a soft ball. Remove from heat and beat until
creamy. Add nut meats and, drop from spoon into patties on waxed paper.
MRS. JAKE DAMPF
214
stage
23()0 F.).
you
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CANDY
OLD FASmONED PECAN PRALINES
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2 cups brown sugar 1 cup water
1 cup white sugar 1 cup cream
S cups pecans
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Combine sugar, cream and water in a sauce pan and cook to soft ball
(238°). Remove from heat and beat until creamy. Add nuts and
drop by spoonfuls onto buttered sheet.
THE EDITORS
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LOUISIANA CARAMEL PRALINES
2 cups white granulated 1 or 2 teaspoons vanilla
sugar 2 ~ cups chopped pecans I
1 cup evaporated milk (these may be toasted)
1 cup granulated sugar 2 tablespoons butter
Place 2 cups of sugar and milk in a large saucepan. Cook slowly.
stirring often. At same time put other cup of sugar in another saucepan
on low heat; stir until melted. Pour slowly into the milk and sugar that
should be ready to boil; stir while adding. Cook slowly until a firm ball
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will form when dropped into cold water (238°). Set off the heat. Add
vanilla, pecans, and butter. Beat or stir until this begins to thicken. Drop
by spoonfuls as small as desired on wax paper. Should set up immediately.
MRS. C. E. PHILLIPS
RICH PRALINES
2 ~ cups granulated sugar S tablespoons butter or
1 teaspoon baking soda margarine
1 cup buttermilk 2 ~ cups pecan halves
~ teaspoon salt % cup perfect pecan halves
Use large pan (8 quarts) and mix first four ingredients. Put candy
thermometer in place. Cook over high heat 5 minutes or to 210
0
F., stir­
ring frequently and scraping bottom. Add butter and 2% cups nuts. Cook,
stirring continuously and scraping bottom and sides of kettle, until a
little mixture in cold water forms a very soft ball (about 5 minutes or to
Remove from heat. Stand by while mixture cools slightly-just
a minute or two. Then beat with spoon until thickened and creamy. Im­
mediately drop by tablespoonfuls onto waxed paper, aluminum foil, or
greased cookie sheet. Dot with i cup pecan halves.
MRS. 'VARREN NluNsoN
',I:',' ,I .
TAFFY (OLD FASmONED PULL)
S cups sugar 2 tablespoons vinegar
%, cup water 1 teaspoon butter
Cook until it forms a hard ball in a cold glass of water. Then take off
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stove and pour into a pan with I teaspoon butter spread in it. Soon as
can handle it grease hands slightly and pull until it becomes white
and hard. Stretch into long ropes. When hard, chop 'into -short pieces with
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a knife. It is best to pull with just your fingers if possible. This should be
stored a day to soften.
THE EDITORS
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PRESERVES AND
RELISHES

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216 PRESERVES AND RELISHES
APPLE CHUTNEY FOR INDIA CmCKEN CURRY
1 cup water 1 whole ginger root
5 tablespoons sugar 6 tart apples, pared and
3 tablespoons viuegar cut in small pieces
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~ teaspoon allspice 1 green pepper, cut in small
~ teaspoon salt pieces
1 teaspoon dry mustard ~ cup seedless raisins
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Mix in sauce pan and boil for 5 minutes the water, sugar, vinegar, all­
spice, salt, dry mustard, and ginger root. Add apples, pepper, and raisins
and simmer for 45 minutes. Chill. Serve as condiment for curry.
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MRS. J. H. BENTON
BEET MARMALADE
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3 pounds peeled beets, 1 pOlmd sugar
julienned ~ pound sliced blanched
1 pound honey almonds
White ginger, to taste
Cook noodle-like strips of beets in just enough water to cover, over
slow fire. Strain when tender; add honey. Stir over slow heat until boiling.
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Add sugar, almonds and ginger. Cook until very thick and beets begin to
turn brown. Seal in sterile jars or keep in refrigerator. Makes about 2
pints.
Non:: If beets begin to darken before mixture is thick enough, remove
beets and boil syrup a few minutes by itself. Canned julienne beets drained
may be substituted. Juice can then be boiled briefly with lemon juice,
brown sugar and salt to taste, and then cooled for beet soup to be served
with sour cream and cut-up green onions, cucumber, radish and hard
cooked eggs.
MRS. ALvIN RUBIN
Il
BREAD AND BUTTER PICKLES
1 gallon cucumbers, sliced ~ cup salt
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very thin 2 trays ice
10 medium or 20 small onions, 5 cups vinegar
sliced very thin 5 cups sugar
2 green peppers (one red % teaspoon tumeric I
makes it pretty), sliced ~ teaspoon ground cloves
very thin 2 tablespoons mustard seed
1 teaspoon celery seed
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Place the thinly sliced cucumbers, onions and peppers in a large con­
tainer; sprinkle with salt; add ice and cover. Let stand 3 hours"Drain well.
Add remaining ingredients. Place over low heat; keep turning pickles
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over until mixture reaches the scalding point. Do not boil. Bottle while
hot in hot jars. Seal. Let stand 48 hours before eating. Yields 8 pints.
MRS. JEAN FREY FRlTCHlE
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PRESERVES AND RELISHES 217
CAULIFWWER RELISH
2 tablespoons .flour ~ teaspoon garlic powder
1 teaspoon dry mustard 1 teaspoon whole mustard
~ teaspoon tumeric seed
1 cup cold water 2 cups small caull.flower
~ cup sugar clusters (raw)
2 teaspoons salt ~ cup onion rings
~ cup cider vinegar Pimento strips, enough to
% teaspoon black pepper make relish colorful
~ teaspoon celery seed Whole red peppers, to taste
Combine in 2-quartlot the flour, mustard, tumeric. Add water slowly
and make a paste. Ad sugar, salt, pepper, vinegar, celery seed, garlic
powder, mustard seed and mix well. Stir in cauliflower and onions and
bring to a boil. Cook 2 minutes. Add pimentos and red peppers and stir.
Seal in sterile jars to keep indefinitely or let stand over night (at least)
for immediate use. Serve cold with sliced ham, turkey, or chicken. Good
for Christmas giving!
MRS. ROBERT SINGER
HORSERADISH SOUFFLE
1 package lemon gelatin ~ pint whipping cream
1 teaspoon salt 1 bottle horseradish
1 tablespoon vinegar Parsley
Dissolve gelatin according to directions; add salt and vinegar. When
partially set, whip the cream and add it with the horseradish. Pour into a
mold and allow to set. Unmold and garnish with parsley. This is very
good served as a relish with almost any meat, or it can be served on lettuce
as a salad. It tastes and looks much better than it sounds.
MRS. EUGENE McCRORY
PEAR RELISH
4 quarts pears (after they 1 cup salt
are peeled and ground) 2 hot peppers
2 quarts onion (4 pounds) 8 tablespoons sifted .flour
8 green bell peppers 4 cups sugar
2 red bell peppers 2 tablespoons tumeric
12 dill pickles 6 tablespoons dry mustard
2 quarts dark vinegar
Grind pears, peppers, onions and dill pickles. Add salt and let stand
t hour. Drain well. Mix dry ingredients and add some of vinegar to make
smooth paste. Then add rest of vinegar to the paste. Stir and boil for five
minutes. Turn off heat and add ground pears, peppers, onions and pickles.
Let stand 3-5 minutes. Pom into jars while hgt.
THE LATE MRS. J. M. CADWALLADER
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218 PRESERVES AND RELISHES
CRANBERRY RELISH
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1 pound cranberries 1 cup nuts
1 large orange 2 cups sugar
'\Vash cranberries. Peel orange, section and remove seeds. Put cran­
berries, orange sections, orange peel and nuts through food chopper. Add
sugar. Mix thoroughly. Let stand 30 to 40 minutes. Pour into jars and
cover, or store in covered dish in the refrigerator several days before serv­
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ing. Keeps indefinitely. This is an excellent substitute for cranberry
sauce. Very good with pork.
THE EDITORS
PEAR JAM
2 ~ pounds cooking pears %: cup drained crnshed
1 orange pineapple
1 lemon 5 ~ cups sugar
Peel and core pears. Grind pears, orange and lemon (including the
rinds) using coarse blade of chopper. Add pineapple and sugar. Stir welL
Heat to boiling point. Cook 20 minutes, stirring occasionally. Pour into
hot sterilized jars. Makes 9 six-ounce jars or glasses.
MRS. T. P. ROBERTS
PEPPER-ONION RELISH
24 bell peppers 2 scant cups sugar
6 onions 3 tablespoons salt
3 cups vinegar 1 teaspoon celery seed
1 teaspoon mnstard seed
Grind bell· peppers and onions; cover with boiling water and let stand
five minutes. Drain. Boil together vinegar, sugar, salt, celery seed, mus­
tard seed. Add pepper-onion mixture. Simmer 15-20 minutes. Put in jars
and seal.
MRS. TED DUNHAM, SR.
'1:1:1,'
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TOMATO RELISH
12 green tomatoes 4 quarts boiling water
6 tablespoons salt 1 quart white vinegar
24 green peppers 3 cups sugar
6 red peppers 1 teaspoon each of celery
12 large onions seed, cinnamon, and allspice
Cut tomatoes up fine; add salt and let stand for 1 hour. Drain. Put
peppers and onions through a coarse food chopper; pour over 2 quarts
boiling water. Drain off at once. Pour over 2 quarts more of boiling water I:"
and let stand 10 minutes; then drain. Add tomatoes, vinegar, sugar and
spices. Let come to boil and cook 30 minutes. Put into jars and seal.
MRS. THOMAS P. ROBERTS I
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PRESERVES AND RELISHES 219

NANNY'S RIPE TOMATO PICKLE
Chop:
1 gallon ripe tomatoes 1 quart onions
1 gallon cabbage *dozen red peppers (hot)
~ dozen bell peppers (red)
Add:
1 cup salt--mix, let drain 2 hours
Boil:
2 quarts vinegar 2 teaspoons tumeric
6 cups sugar 1 tablespoon celery seed
2 teaspoons ground mustard 1 tablespoon ground cloves
2 teaspoons ginger 1 tablespoon cinnamon
Add chopped ingredients. Cook until thick.. Put in sterile jars and
seal.
MRS. P. M. SMITH, JR.
WATERMELON RIND PICKLES
Rind from 1 large melon 3%, pound's sugar
(Usual .yield-7 pounds) 1 quart vinegar
Lime water (about 1 cup lime Cloves
juice and 2 gallons water) Cinnamon sticks (1 package)
Select melon with deep rind. Remove all green rind and pink meat.
Cut remaining rind into one-inch squares. Soak this over night or at least
8 hours in lime water. Drain fruit and place in preserving kettle. Cover
with water and boil until easily pierced with a broom straw. This usually
takes about 2 hours. Drain and cool fruit and stick each piece with a clove.
Dissolve sugar and vinegar and add one package of stick cinnamon. Boil
5-10 minutes. Add fruit. Cook until rind is spotted. (About 2-2t hours.)
You may have to make more juice, using same proportion of 3! pounds
sugar to I quart vinegar, as fruit takes up some of juice. If necessary, cook
extra juice about 20 minutes, boiling. Place in jars while hot and seal.
Makes about 10 pints.
MRS. Ivy MORRIS


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PARTY FOODS ' \ ~
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PARTY FOODS 221
In South Louisiana "that demitasse of caN noir" may well be the cen­
ter of many a mid-morning get-together, whether it be neighbors dropping
in for a cup of coffee or planned outings for larger groups. Morning cof­
fees are one of our most popular parties.
ANCHOVY COCKTAIL BISCUITS
1 3-ounce package soft cream 1 stick butter
cheese 1 cup flour
Anchovy paste
Mix cream cheese, butter and flour together. Store in refrigerator until
well chilled. Roll dough paper-thin. Cut round. Fill with anchovy paste
and fold. Bake at 450
0
about 5 minutes. May be made ahead of time and
stored, unbaked, in freezer.
MRS. ROBERT F. PARISH
CHEESE-ASPARAGUS CRISPS
1 pound New York State 1 loaf thin sliced fresh bread
cheese and round white hors
2 tablespoons mayounaise d'oeuvre picks
~ teaspo9n red pepper 1 large bell pepper, chopped
Horseradish to taste fine·
1 can large green or white asparagus
Grate cheese and blend in mayonnaise, red pepper, and horseradish.
Remove crusts from bread and spread cheese mixture thinly on bread
slices; sprinkle with finely chopped bell pepper. Roll around asparagus
stalks and fasten with picks. Toast under broiler until brown. (Do not
toast too slowly, as cheese melts quickly.) Serve with cocktails, salad or in
place of hot bread for luncheons. Makes 18 to 20. For cocktails, cut in
half to make 36 to 40 small rolls.
MRS. Roy DABADIE
COCKTAIL PARTY CHEESE BALLS
1 pound sharp yellow cheese, 2 teaspoons Worcestershire
grated sauce
~ pound Roquefort or Bleu 2 teaspoons onion, grated
cheese, crumbled Cayenne pepper
~ pound soft cream cheese ~ cup pecans, chopped
~ cup parsley, chopped fine
Have cheeses at room temperature. Place in electric mixer and blend
well. Add Worcestershire sauce, onion and pepper. Chill thoroughly in
refrigerator. Form into balls. Mix pecans and parsley 011 waxed paper.
Roll cheese balls in this mixture until completely covered. Place on at­
tractive tray &urrounded by assorted crackers. Serves 20 to 25 people.
MRS. H. PAYNE BREAZEALE
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222 PARTY FOODS
CHEESE OUVE BALLS
1 pound sharp cheese, grated Worcestershire sauce to taste
.'
1 cup flour Large jar mediwn sized
Red pepper to taste stuffed olives
Garlic to taste

Grate cheese on coarse end of grater. Let grated cheese soften at room I
temperature until consistency of butter. Add flour and seasoning, working I.
into a dough. Press mixture around olives and bake on greased baking
sheet for 10 minutes at 400°. Serve hot.
MRS. JACK HERGET I ~ i
CHEESE AND WALNUT BALLS
1 cup cheddar cheese, grated Pinch of oregano
2 tablespoons flour Few drops of Tabasco
% teaspoon salt 1 egg whlte, beaten
% teaspoon chili pepper Walnuts, chopped fine
Mix together the cheese, flour, salt, chili powder, oregano, and Tabasco
hot sauce. Fold in egg white. Form into small balls and roll in walnuts.
Chill and fry in deep, hot fat until brown. Serve on hors d'oeuvre picks.
Makes 2 to 3 dozen.
MRS. A. J. NOLAND
CHEESE ROIINDS
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1 stick butter 1 cup flour
2 cups grated sharp cheese 1 teaspoon salt
(Cracker barrel or Tabasco or red pepper to
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Wisconsin) taste
Blend ingredients together. Divide mixture into 2 balls, then work
each ball into long roll about one inch thick. Wrap in wax paper and chill.
Slice very thin. Put whole pecan half on top of each. Place on ungreased
baking sheet and bake at 350
0
for 10 to 15 minutes. Makes about 100
rounds.
MRS. MATT G. SMITH
GARUC CHEESE ROLLS
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% pound sliced pimento 1 pound grated American
cheese, grated, or .¥a pound cheese
processed cheese and 2 9 ounces soft cream cheese
pimentos, chopped and 3 buds garlic, grated
drained 2 mediwn onion, grated
1 teaspoon salt
I Mix ingredients well. Shape into 4 rolls about diameter of a cracker.
Roll in paprika and wrap in waxed paper. Chill for a day. Slice thin and
use on toast rounds or crackers.
MRS. HANSEN SCOBEE
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PARTY FOODS 223
CHEESE STRAWS
1 cup butter 2% cups sifted flour
2 cups grated sharp cheddar Dash red pepper
cheese
* teaspoon salt
Mix ingredients together well. Roll thin and cut in narrow strips.
Bake in slow oven, 275°, until light brown. Makes about 4 dozen.
MRS. W. FLOYD WILLIAMSON, JR.
CHICKEN TURNOVER
3 sticks margarine 1 flat can chicken
3 cups sifted flour 1 can mushroom soup
3 3-ounce packages soft Paprika
cream cheese
Prepare pastry by mixing together margarine, flour and cream cheese;
chill. Roll thin and cut into 2 inch rounds. Put dab of chicken mixed
with mushroom soup on rounds and fold over. Press edges with a fork and
prick pastry. Sprinkle with paprika before baking. Bake in 400° oven
for 20 minutes. Yields about 200 small turnovers. These turnovers may
be frozen before or after baking.
MRS. IRA WOODFIN
CffiLI CON QUOTIS
2 large onions, chopped 3 tablespoons chopped green
1 bud garlic, chopped chili peppers
* cup salad oil
1 pound processed cheese
1 tablespoon Worcestershire 1 No. 2 can red tomatoes,
sauce drained and chopped
1 tablespoon cornstarch
Saute onions and garlic in oil. Add peppers and Worcestershire sauce.
Melt cheese in top of double boiler; add to cheese the chopped· tomatoes
along with onion mixture. Add cornstarch, stirring until thick. Serve hot
in chafing dish. Dip with corn chips.
MRS. J. M. CADWALLADER
CREAM CHEESE DIP
3 8-ounce packages soft 1% tablespoons Worcester-
cream cheese shire sauce
% cup mayonnaise 1 teaspoon red pepper sauce
%, teaspoon salt
* cup milk
% medium onion, grated * piece green bell pepper,
grated
Mash cheese and make smooth by adding milk and mayonnaise. Add
seasonings. Serve with waffle potato chips or corn chips. This will serve
crowd of 45.
MRS. EGI FASCE
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224
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PARTY FOODS
CHILI ROLL il:
%, pound processed cheese ~ teaspoon onion juice
1 3-ounce package soft cream ~ teaspoon Worcestershire
cheese sauce
2 pods garlic, minced ~ teaspoon red pepper
~ teaspoon salt %, cup finely chopped pecans

,
About 1~ jar chill powder
Have cheeses at room temperature; mash processed cheese and add
cream cheese, blending together. Add all other ingredients, excluding chili
powder and pecans. Mix well and stir in pecans. Roll mixture into 4-inch
,
rolls, approximately If' in diameter to fit round crackers; roll each in chili
powder. Place in refrigerator or freezer. ·When using from freezer, allow
It hours for thawing. Slice and serve on round crackers.
MRS. A. E. MCGREW
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DEVILED HAM DIP
1 jar pimento cheese spread 2 tablespoons deviled ham
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~ cup mayonnaise 1 teaspoon grated onion
Have all ingredients at room temperature. Blend together in electric
mixer or with a fork. Serve with potato chips or flowerettes of cauliflower:
MRS. P. J. LEBLANC, JR.
FIESTA DIP
1 8-ounce package soft cream ~ cup catsup
cheese 1 ~ tablespoons grated onion
2 tablespoons of cream ~ teaspoon salt
3 tablespoons of French Red pepper sauce to taste
dressing
Soften cream cheese and add remaining ingredients, blending until
smooth. Very good with raw celery, cauliflower and corn chips. Will serve
10 to 12 persons.
MRS. DWIGHT MARTIN
SHRIMP DIP
2 pounds boiled shrimp, 10 green onions, minced
coarsely ground Mayonnaise
1 8-ounce package soft cream Hot sauce, Worcestershire
cheese sauce
Juice of one lemon Salt, pepper to taste
Soften cream cheese with lemon juice. Add shrimp and green onions
to cream cheese mixture. Add enough mayonnaise to give a consistency
for dipping potato chips or crackers. Season with hot sauce, Worcestershire
sauce, salt and pepper. Much better if made 8 hours prior to serving time.
Add more seasonings if necessary. Serves 15 generously.
MRS. DON R. McADAMS
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PARTY FOODS 225
DIP FOR SHRIMP
1 tablespoon salad mustard Salt, pepper
1 tablespoon catsup ~ teaspoon Worcestershire
1 tablespoon mayonnaise sauce
About 1 cup salad oil, chilled Juice of ~ lemon or little less
Hot sauce, 2 or 3 drops
Combine mustard, catsup, and mayonnaise and beat with fork or wire
whip. Add cold salad oil very, very slowly (the secret to thickening the
dip), beating constantly. Add oil until thickened. Stir in all seasonings,
mixing well. Enough for 3 pounds of shrimp.
THE EDITORS
HOT SWISS 'N CIDER DIP
~ pound Swiss processed ~ teaspoon salt
cheese, diced
*
U, teaspoon pepper
teaspoon nutmeg 1 ~ tablespoons of flour
1~ cups sweet apple cider or 1 tablespootJ. parsley or
apple juice chives, finely chopped
Dash of garlic salt
Sprinkle diced cheese with flour. Heat cider to boiling point, then
reduce heat to simmer. Add floured cheese, gradually stirring until all
cheese is melted. Add seasonings. A good zippy dip used with toasted
French bread wedges or potato chips. Serves about 15.
MRS. PRESTON BARNES, JR.
DEVILED OYSTERS
9 dozen oysters (3 pints), ~ teaspoon red pepper
drained ~ teaspoon black pepper
1 large onion, chopped fine 1 tablespoon Worcestershire
1 small bell pepper, chopped sauce
fine Juice of 1 lemon
3 cloves garlic, chopped fine 1 loaf French bread
1 rib celery, chopped fine 2 eggs
1 stick butter ~ cup milk
1 teaspoon salt ~ cup chopped parsley
~ teaspoon mustard ~ cup chopped green onion
tops
Saute the onion, bell pepper, garlic and celery in butter in a large
skillet. Grind oysters on large blade in mea t grinder and add to mixture
in skillet. Add seasonings, bring to boil. Remove from heat and cool.
Toast bread and roll into crumbs. Add to oyster mixture. Beat the eggs
in the milk and add to oyster mixture. Mix in parsley and onion tops.
1£ se"rving as individual entree, place in ramekins, top with bread crumbs.
Bake in 400
0
oven for 20 minutes. If serving as casserole, top with bread
crumbs and place in 375
0
oven for t hour. If serving as hors d'oeuvre,
place in chafing dish and serve with crackers. Serves 8 to 10 as entree.
Serves 3040 as hors d'oeuvres. Other deviled oyster recipes are found in
Seafood Section.
MRS. ALEXIS VOORHIES
226 PARTY FOODS
DEVILED HAM PUFFS
.1
1 8-ounce pa.ckage soft cream Salt to taste
cheese 4, teaspoon horseradish
1 egg yolk, beaten 4, teaspoon hot sauce
1 teaspoon onion juice 24 small bread rounds
.1
~ teaspoon baking powder 2 24,-ounce cans deviled ham
.Blend together the cheese, egg yolk, onion juice, baking powder. salt,
horseradish and hot sauce. Toast the bread rounds on one side. Spread
the untoasted sides with deviled ham, 'and cover each with a mound of the
'.
cheese mixture. Place on a cookie sheet and bake in a moderate oven
(375°) for 10 to 12 minutes, or until puffed and brown. Serve hot.
'· ::
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Note: These can be made ahead of time and placed in a freezer.
Remove and allow to thaw before balling as above. If in a hurry, Melba
Toast (plain or rye) in rounds or oblongs may be substituted fat' the bread
rounds. ' '1',1
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MRS. RALPH DUFF
EGGPLANT CAVIAR
1 large eggplant ~ cup olive oil
1 large onion, chopped 2 fresh tomatoes, peeled
1 green pepper, chopped and chopped
1 bud garlic, crushed Salt and pepper to taste
2 tablespoons dry white wine
Put a whole eggplant in a 400
0
oven and bake until soft, (about one
hour.) Saute onion, garlic and pepper and' olive oil until tender but not
brown. Peel and chop eggplant; mix with tomato; add to sauteed season­
ing. Add salt and pepper to taste. Add dry white wine. Mix everything
thoroughly and continue to cook gently until the mixture" is fairly thick.
Cool, then place in refrigerator. Serve well chilled with pumpernickel
or thin pieces of ice box rye bread.
MRS. "VVILLIAM R. SMITH
LOBSTER IN CHAFING DISH
2 or 3 small lobster ta,ils, 1 can shrimp, drained and
boiled and cut in small cut in small pieces
pieces Salt, black pepper, nutmeg
3 tablespoons butter to taste
1 can sliced mushroom caps % cup sherry wine
1 tablespoon flour 1 tablespoon Parmesan
~ pint heavy cream, cheese
2 egg yolks, slightly beaten
Melt 3 tablespoons butter in pan and saute lobster and mushrooms
I
for 5 minutes. Sprinkle in flour and stir. Add cream. Add shrimp. Sea­
son with salt, pepper, nutmeg, sherry and cheese. Add egg yolks slowly
to prevent curdling. Place in chafing dish and allow to thicken. If neces­
sary, can be thinned with cream. Serve on melba toast rounds.
MRS. FRANK. JORDAN
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PARTY FOODS 227
PICKLED MUSHROOMS
3 mediwn onions ~ teaspoon celery seed
%, cup water ~ teaspoon mustard seed
%, cup vinegar 1 tablespoon salt
~ teaspoon leaf marjoram Few drops hot sauce
* teaspoon whole cloves ~ pound fresh mushrooms
*cup olive oil
Cut onions in i-inch slices and cook in water, vinegar, and spices for
5 minutes. Add mushrooms and cook 5 minutes longer. Remove mush­
rooms and add olive oil to remaining liquid and onions. Bring to boil
and pour over mushrooms. Let stand for 3 hours or longer and serve as
hoI'S d'oeuvre or salad.
MRS. \VILLIAM BAILEY SMITH
OLIVE ROLLS IN BACON
Large olives stuffed with Bacon slices
pimento, pecans, or an­ Parsley
chovy
Roll each olive in piece of bacon and fasten with hors d'oeuvre pick.
Place in wire basket and fry in deep hot fat at 375
0
Arrange in circle on •
platter and garnish with parsley.
Bon Appetit
STUFFED ONION CANAPI.:
4 large white or yellow ¥.J pound highly seasoned
onions fresh sansage
~ - 2 box frozen meatless dressing
Boil onions until soft; cook sausage very crumbly and add to thawed
dressing. \Vhen onions are cool, separate layers. Fill each "leaf" length­
wise with dressing and fold over; will have the appearance of 2 cigarettes
placed side by side. Store in refrigerator until ready to serve. Run directly
under broiler to brown and heat through. This makes about 40 to 50
sticks.
MRS. \VILLlAM T. BAYNARD
PARTY l\UX
1 package Cheerios 1 tablespoon garlic salt
2 packages Rice Chex 1 tablespoon celery salt
1 box "Slim Jim" stick ~ teaspoon red pepper
pretzels 2 tablespoons W orcestershire
%, pound butter sauce
Salted nuts
Break pretzels in half. Pour cereals into large roaster and sprinkle
with salt and garlic salt. Melt butter with red pepper and Worcestershire
sauce and pour this over mixture. Cover and bake at 250
0
for I hour,
stirring every 20 minutes. Remove cover and bake 30 minutes longer.
Mix in any kind of salted nuts. Cool and store in airtight containers. This
will keep indefinitely.
MRS. F. M. ROBERTS
,
.1
228 PARTY FOODS
SHRIMP BALLS
1 pound shrimp, boiled and * cup celery, finely diced

I
cleaned 2· tablespoons green pepper,
3 tablespoons cream cheese finely diced
1 tablespoon chili sauce 1 hard cooked egg, chopped
1 teaspoon Worcestershire 1 tablespoon onion, grated
sauce 1 tablespoon parsley
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2 teaspoons horseradish % teaspoon salt
Dash of black and cayenne pepper
Chill shrimp. Then mash very fine with fork or blender. Add all
other ingredients and mix well. Roll into small balls, size of large marbles.
Roll lightly in finely chopped parsley. Chill. Makes 2t dozen.
MRS. J. H. BENTON
PICKLED SHRIMP
2 to 2 ~ pounds raw shrimp 2 large bay leaves
15 to 20 whole allspice 2 pinches dried or 1 sprig
6 to 8 peppercorns fresh thyme
~ teaspoon black pepper Several sprigs parsley
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ii:
Juice of ~ lemon and rind Few bits dried red pepper . N
15 to 20 cloves 1 tablespoon Worcestershire
6 buds garlic, sliced sauce
3 small onions, sliced 4: medium onions, sliced thin
I
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2 large stalks of celery, Box of bay leaves
1,1,
crushed or broken
Season 2t quarts of water with 3 tablespoons of salt; then add above
li!i!1
ingredients except the shrimp, 4 onions and box of bay leaves. Bring to
a boil and allow to simmer 20 minutes. Add shrimp and bring to boil
again; simmer 12 to 15 minutes. Cool and devein shrimp. In a large pan
arrange the shrimp in layers with 4 medium sized onions sliced thin and
the bay leaves. Pour over each layer the following sauce (all ingredients
being combined) :
I
'll!.'
1* cups salad oil 2 ~ tablespoons capers and
H,
,!I
% cup warmed white vinegar juice
1 ~ teaspoons salt Dash of hot sauce
2 ~ teaspoons celery seed * cup Worcestershire sauce
1 tablespoon yellow mustard
After pouring sauce over shrimp, onions and bay leaves, cover pan
and store in refrigerator not less than 24 hours. Will keep a week or more.
When serving, arrange the entire mixture on large platter. Have cocktail I
picks handy. Nice with crackers. This is worth the time it takes.
MRS. JOHN SUTTON
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III
PARTY FOODS 229
,

SWEDISH MEAT BALLS
6 pounds ground meat (beef ~ cup parsley, finely chopped
with approximately * , ~ cup green onion tops,
pork) finely chopped
6 slices stale bread, soaked in 2 medium white onions, finely
milk chopped
3 whole eggs, beaten 4 stalks celery, finely
Garlic salt, black pepper, salt chopped
Sauce:
2 large cans barbecue sauce 2 cans mushroom soup

i'

Mix ingredients and roll into bite-size balls. Fry in small amount of
fat. Pour off excess fat and mix barbecue sauce and mushroom soup in
remaining drippings. Pour over meat balls which have been placed in
large saucepan and simmer 40 to 45 minutes. Makes between 400 and 450
,
• meat balls.
MRS. J. B. ESNARD
WALNUT BOURBON BALLS
III
2 ~ cups (5 dozen) finely 1 cup finely chopped walnuts
crushed vanilla wafers 3 tablespoons white com
2 tablespoons cocoa syrup
1 cup confectioners' sugar * cup bourbon
Confectioners' sugar, sifted
Mix well the wafer crumbs, cocoa, sugar and nuts. Add corn syrup
and bourbon. Blend well. Form into one-inch balls (in diameter). Roll
each of these in the sifted sugar. Makes about 3 dozen.
:11

MRS. LANCASTER COLLENS III

III

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~
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HOW MEN COOK I
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HOW MEN COOK 231
And this is precisely how these men cook! We give to you their
1"ecipes-untouched-just as they gave them to us. To standardize would
have wasted their wording; to edit would have lost their charm. To change
them in any way would be unfair, and so the wording, the methods, as
well as the recipes themselves are how men cook!
HOT APPETIZERS
Do they ring a gustatory bell? Maybe so, but groans from the hostess­
cook because a hot appetizer means a separate course. Oh well, why be
so practical! So let's be bold and start the meal off with something a
little different. Well, here they are, and please try them out on the family
before "Company night."
STUFFED MUSHROOMS
The problem here is to find the mushrooms. I recommend the large
canned mushrooms, because the fresh article is too hard to find in the
South and often dried up. Remove the stems and dig a nice niche for
stuffing. Then saute mushrooms in butter; if you like, add a clove of garlic
to butter for flavor. Lump crab meat is admirable substitute for oyster,
but let's use the bivalve. Cut up oysters and mushroom stems, and add to
sauteed minced shallots, along with 2 tablespoons minced parsley. If you
wish, pitch in a little breadcrumb-Parmesan cheese mixture. Cook all for
a spell; then further bind with an egg, or better still. a white sauce to
which sharp Cheddar cheese has been added. Stuff mushrooms, crumb,
and put under broiler for browning. Serve with or without extra cheese
sauce at table, depending on how dry and rich the remainder of dinner
will be. I'd suggest t to t bunch of shallots (tops and all), 2 tablespoons
parsley, to 2t dozen oysters. This, with the other ingredients, will fill the
large can of about 17-18 mushrooms which are at least one inch in di·
ameter. Some are larger. Serve about 3 to a person.
ERNEST GUEYMARD
OYSTERS OLGA
This little number can be thrown together ahead of time and stored.
I won't give proportions here, just a general idea. Naturally, you first
make a raux, and for goodness sake, use creamery butter. Saute green
onions, add oyster water, and if needed a little additional water or broth;
cook a little while, then add oysters and· boiled artichoke bottoms that
have been cut up, along with scrapings from leaves and seasoning to taste.
Cook all about 10 minutes. Then drop this insipid looking goo in pastry
shells, ramekin size, cover with butteTed bread crumb-Parmesan cheese
mixture, and place in hot oven for browning. If you plan to serve two
dinner wines, serve this first course, naturally, with a dry white wine, and,
viola, your guests should scrape their plates.
ERNEST GUEYMARD
HOW MEN COOK 232
BOUILLI
Of course, in French this means "Boiled" but foodwise it denotes
"boiled beef." For this, use best brisket obtainable and boil, with all
seasoning and vegetable ingredients, as if making soup. (Save soup and
serve at later date.) Trim fat from meat before serving and drain. Serve
hot with tomato-horseradish sauce.
ERNEST GUEYMARD
I ;

.•.. ',
OMELET
1 tablespoon green onions, 2 eggs
chopped fine Salt and pepper, to taste
.1
1 teaspoon parsley, chopped ~ cup drained small green
fine peas
Butter
II
Saute green onions and parsley in sauce pan with butter. Heat peas
with this mixture. Put salt and pepper in eggs and beat well. Heat
greased 8-inch black skillet (not too hot) and pour in eggs. When eggs
II
have cooked through (not hard), sprinkle with onions and parsley mix­
ture and green peas. Fold over and serve at once on hot plate.
JOE MICHAEL
Ii
VEAL BRUCCIALUNA AND TOMATO GRAVY
Gravy:
II
2 cans tomato paste Parsley to taste
1 medium onion 2 teaspoons sugar
2 ribs celery 3 tablespoons fat or bacon
3 cloves garlic drippings
3 cans water

I
Chop all vegetables fine, brown lightly in fat. Add water, sugar and
salt and pepper to tomato paste. Cook over slow heat for 20-30 minutes.
Add vegetables. I often add hard grated Italian cheese to gravy; add
slowly, so it won't lump up.
Now start on meat dish.
Meat: However many pieces of i" thick (or thin as butcher can slice)
I
round steak you may need. Use pieces cut about 4" x 8"; have scraps
ground coarse and save.
I
Ground meat Parsley
Bread crumbs Coarse grated Romano cheese
Eggs Salt
Garlic Pepper
I
Green onions Fresh mint
Spread thin layer ground meat over round steaks, season with salt and
pepper. Sprinkle grated cheese over ground meat. In a bowl, mix vege­
tables and eggs, not too soft, makes a rather firm sticky mess! Spread this
mixture (pat in hands and lay on steaks, really can't spread the stuff)
over steaks. Roll the steaks and tie securely ( I make 4 ties on each piece,
I
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HOW MEN COOK 233
don't want them to come unrolled or loosen enough to lose the dressing).
Brown, turning frequently. Put into gravy, cook long and slowly. Serve
with spaghetti, green salad, homemade bread, red Italian wine. The bruc­
cialuna is best made a day ahead of the time you intend to use it, and don't
skimp on seasoning. Everything absorbs some of the seasoning and it
usually turns out OK-if not, you have a day to "doctor" it up a bit.
JIM MARTIN
SUKIYAKI
Sukiyaki is the usual Japanese party or formal dinner. Translated
sukiyaki means, "I like it fried." The dish is, according to legend, said
to have originated in rural Japan where farmers prepared it on the blade
of a turned plow using meats and garden vegetables. Some of the present
ingredients of sukiyaki, such as tofu, are only available on the west coast
of the USA; however, a most enjoyable meal may be prepared using the
readily available components.
The veal or beef is boned and trimmed of fat. Using a 10 setting on
an electric meat slicer, butcher slices meat; and then the stacks of these
thin slices are cut to size of a strip of bacon, perhaps a little shorter and
wider. (When cooked this size is a mouth full.) About! pound per per­
son is suggested. Two small heads of cabbage per 4 people are sliced
I inch wide. White onions, 8 per 4 persons, are cut in 4-6 slices, and 2
bunches green onions per person are cut in 3-4 inch lengths including
green tops. Soya sauce and sugar are used for seasoning. Whole canned
mushrooms, I large can per 4 people, are optional. A hot plate, using
electric skillet at 250°-300° or a large frying pan and the atmosphere for
sukiyaki is established by sitting on the floor around a coffee table. Chop­
sticks are used instead of conventional silverware.
When skillett is warm, the bottom is greased with a piece of beef suet.
Then strips of meat are laid on bottom of skillet, and as frying begins,
mushroom water is poured into skillet to cover bottom and then equal
handfuls of onions and cabbage are added to make a heaping skillet full.
About 2-3 tablespoons sugar are added, sprinkled over vegetables followed
by! bottle soya sauce. Allow to simmer or "stew" until done. More meat
may be added as well as other ingredients to suit demand. Mushrooms
are added after vegetables are almost cooked. More mushroom water or
plain water may be added, but usually water fom vegetables will suffice.
When finished cooking all reach into skillet with chopsticks and pick up
a mouthful of sukiyaki and hold it over a cup to cool, then bring to
mouth with cup under food panicles to catch drip or dropped food. More
advanced sukiyaki eaters whip a raw egg in their individual cups and dip
each mouthful in egg before consuming. Second, third, etc. skilletfuls are
similarly prepared except after first batch there is a gravy remaining in
which the meat is started. Plain boiled rice is served with final dish and
the rice should be somewhat "gummy" to facilitate eating with chop sticks.
Sake (rice wine) is warmed and sipped from small jigger size cups during
meal.
JAMES W. LORIO, M.D.







fi
.1
284 HOW MEN COOK
CIDNESE SWEET AND SOUR PORK
1 pound raw lean pork, I" 2 green peppers, 14," slivers
chunks 2 tablespoons cornstarch in
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.;
1 cup sugar 1,6 cup water
1 cup vinegar, cider or wine 1 small can pineapple chunks,
1 teaspoon salt drained
1,6 cup water
Score all sides of pork with very sharp knife. Coat with mixture of egg
and 2 tablespoons cornstarch. Deep fat fry light brown. Bring to boil In
a saucepan the sugar, vinegar, salt, and water. Add green peppers and
boil I minute. Stir in cornstarch and water and simmer 2 minutes (until
thickened and translucent). Add drained pineapple chunks with pork.
Stir until heated. Serve with steamed rice on the side. Individual servings
are "salted" to taste with soy sauce.
FONVILLE WINANS
HOT TAMALES
2 pounds lean boneless pork, 1 teaspoon oregano
or 1 31,6-pound shoulder 1 teaspoon cayenne pepper,
butt or loin ground
4 tablespoons chili powder 2 teaspoons black pepper

II
4 tablespoons paprika 1 teaspoon salt
2 teaspoons ground comino 4 cloves garlic, pressed,
seed mashed, or minced
1 cup stock
Ii
Cut pork in large 3/1 to 4" chunks and boil in two quarts of plain
water for 45 minutes. Then remove bones and excess fat. Put through
meat grinder. Reserve the stock. Add all the seasoning and I cup stock
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to the ground pork and mix well.
Paste Mixture:
I;
1 pound tamalina 4 teaspoons salt
1,6 pound softened lard 2% cups warm stock
Work lard well into tamalina by hand or mixer. Add salt, then add
the stock, using electric mixer. This will make a thick paste, which is
I
called "masa."
Soak 50 to 60 nice corn shucks for several hours in hot water, each
trimmed to about 4"x6". The paste is applied with a table knife to the
lower left hand corner of the shuck in an area about 2"x4" and about
1
¥' thickness. Then about a tablespoon full of the pork mixture is applied
along the center of this, like making a cigarette. Then the tamale is
rolled up (like a cigarette) and the "empty" end of the shuck folded up
alongside of the tamale. This vvrapping is done rather loosely to allow
for the eventual swelling of the masa when the tamales are steamed. The
tamales are put in a steamer, on the steaming tier in bundles of 6, or
placed side by side, so as to hold their shape. A canning type pressure
cooker is good for the steaming operation, used as a steamer and not as
a pressure cooker (just put the lid on and don't "seal" it). Steam over
boiling water for I hour.
HOW MEN COOK 285
NOTES:
Tamalina (Mexican corn meal) and packaged corn shucks are avail­
able at Messina's Food Mart, 915 Decatur, New Orleans, in the French
Market area. Keep refrigerated.
Shuck scraps boiled with the meat increase shuck flavor of tamales.
Also shuck scraps in the steaming water are helpful flavorwise and also
enhance the aroma of the kitchen. You will notice you have about 3 cups
of stock left. Make a sauce for the tamales with this: Thicken the remain­
ing stock with tamalina to a nice sauce consistency. This will take about
1 tablespoon tamalina for each 5 ounces of the stock or 5 tablespoons for
3 cups stock. Then stir in chili powder to taste (3 cups of stock will take
about 2i tablespoons of chili powder.) Add I teaspoon of salt, taste, then
add more if desired.
Excellent "tamales" can be made with white corn meal, in which case
the stock added must be scalding. The resulting "paste" should be thick
but workable. Lacking cornshucks (which may be green as well as dried) ,
many people use pieces of brown paper grocery bags, or parchment paper
made for cooking. Some misguided souls even use banana leaves, which
I don't think much of. I think grape leaves would work, however. The
meat may be beef, or a mixture of beef and pork. Chicken is also used,
in which case it would be desirable to cut down on the seasoning so as
not to overpower the "chickeny" flavor. I have even made Shrimp Tamales
with success. "F'ancy" tamales are made by tying both ends, either with
string or strips of corn shucks, in which case the shucks are buttered so as
to leave end free of the paste. Another and quicker way to make tamales
is to mix filling and paste together.
FONVILLE WINANS
Q'S OHARCOAL BROILED HAMBURGERS
3 pounds ground meat * teaspoon curry powder,
Salt and pepper to taste optional
~ cup cooking oil 2 or 3 pounds charcoal, regu­
3 tablespoons Worcestershire lar or briquets
2 or 3 large hickory chips
*
sauce
cup catsup
Mix meat with salt, pepper, cooking oil, vVorcestershire sauce, catsup
and curry. Allow 3 to 4 patties per pound of meat. Pat out meat ¥' thick
and 5 or 6 inches in diameter. These patties may be made ahead of time
and stored in the refrigerator. Use a plate to press meat into patties on
waxed paper. Put charcoal in pile on grill and ignite. Allow fire to burn
down slightly, usually 15 or 20 minutes. The fire will still be very hot. Add
soaked hickory chips. Place patties on grill three to six inches above fire;
cook 5 minutes. Do not turn too soon because meat might break apart.
Turn patties and cook 3 minutes. If grill is uncovered, use water to keep
fire from flaming. Makes 12 hamburgers.
CALVIN L. SIMPSON, II
236
3 large chicken breasts
6 finely chopped
HOW MEN COOK
BREAST OF CmCKEN KIEV
2 tablespoons chopped
parsley
Butter Salt and pepper to taste r
* pound sweet 2 eggs
unsalted 1 tablespoon vodka
1 clove garlic
Fine breadcrumbs
Debone 3 large chicken breasts and separate each in 2 halves. PJaa;
each half between waxed paper and flatten till they look somewhat lib!
pancakes. Saute the chopped mushrooms in about I tablespoon of butter
for about 5 minutes. Cream together! pound sweet butter, minced garlic:.
chopped parsley, and the sauteed mushrooms. Chill in refrigerator, then
shape into 6 rolls about 3 inches long and about I inch wide. Refrige­
rate again. Season flattened chicken breasts with salt and pepper. Place
.one .of the refrigerated butterrolls .on each of the chicken breasts and
roll meat around butter roll, folding the ends in carefully so that the
butter roll i& encased. This is important, otherwise, butter will leak
out as it melts. Secure rolled breasts with wooden toothpicks. Beat eggs
with Vodka and roll prepared chicken breasts in breadcrumbs, then in
beaten eggs and in breadcrumbs again. Fry in plenty of not too hot butter
until roJIs are golden brown. Drain on paper towel and place in hot oven
for about 5 minutes or until chicken meal' is tender. Serve at once. Makes
3 servings.
KURT MICKLEY
City Club of Baton Rouge
TURKEY JAMBALAYA
2 tablespoons salad oil teaspoon thyme or mar­
1 cup green chopped or both
1 cup chopped 3 cups water
1 clove minced 1* cups uncooked rice
2 teaspoons salt 1 to 2 cups cubed cooked
Pepper to taste turkey or chicken
I
2 teaspoons (or more) 1 to 2 cups cubed cooked ham
Worcestershire 1 small can mnshrooms
Heat oil and cook green pepper, onion, and garlic until tender. Stir
in seasonings and water and SImmer for 10 minutes. Mix in rice, turkey,
and ham. Cook covered over low heat for 25 minutes or until rice is done.
Add mushrooms with a little of their liquid. Cook about 5 minutes
longer. Serves 6.
HARRY BARTQN
o
CHARCOAL BROILED BARBECUED CmCKEN
2 2 or 2* pounds 1 recipe of barbecue sauce
each 3 pounds charcoal
Salt and pepper to taste 3 .or 4 hickory optional
8
Halve fryers, either with knife or poultry shears. Salt and pepper
chickens to taste. Make barbecue sauce and cool until slightly congealed.
J use Mrs. George Simon's Chicken Barbecue Sauce. (See p. 158.) Build
II
HOW MEN COOK 237
fire on covered grill and let it burn down until only a bed of good coals
is evident. Place halves of chicken on grill 8 or 10" above fire and "sop"
with sauce. Turn chickens each fifteen or twenty minutes for It to 2 hours.
S o a k ~ d hickory chips may be added to the fire for the last 30 minutes to
anh'our for added flavor.
HUGH A. NEAL
STEWED CmCKEN
1 large fryer 1 cup water
Salt and pepper to taste 1 large bunch green onions,
2 tablespoons shortening chopped
2 tablespoons flour 1 small bunch parsley,
2 medium onions, finely chopped
chopped 1 bay leaf
2 ribs celery, chopped
Cut chicken into serving pieces; salt and pepper to taste and place in
a large sauce pan. Put shortening in a skillet; add flour, and brown well.
Add onions and cook for a minute or two. Add water, stir well, and then
add the green onions, parsley, bay leaf, and celery. Pour this mixture
over the chicken. Cook chicken for 30 minutes or until tender over med­
ium heat. Stir from bottom frequently to prevent sticking. Serve with
steamed rice.
A. S. PAINE
SMOKED WILD DUCK OR TURKEY
Marinade:
2%, cups vinegar 3 bay leaves
2* cups water 3 cloves of garHc
~ cup onion, chopped 6 whole black peppers
1 lemon, sHeed 1 ~ teaspoon salt
~ teaspoon celery salt Dash of hot sauce
~ teaspoon oregano Dash Worcestershire sauce
8 ducks or 1 turkey 1 quart of your favorite
barbecue sauce
Combine all of the marinated ingredients in a very large pyrex dish
or crock. After thoroughly washing ducks put them in the marinade and
store in refrigerator 24 hours or at least over night. The ducks should
be turned several times. Cover with foil, if you prefer. \Vhen ready to
start smoking the ducks, wipe very dry. Soak hickory chips in water over
night if possible. This creates lots of smoke and gives a "woodsy" flavor.
After starting your fire be sure the charcoal has burned down to a low
even heat before putting the ducks on the spit. Add chips and charcoal
as needed to keep the temperature at 300°. Place the ducks evenly on the
spit so they will be balanced. The ducks should be placed on the oppo­
site end from the fire. (The damper over the ducks should be opened to
create a draft.) Baste occasionally with the barbecue sauce. The cooking
time varies With the size of the duck but approximately 4 hours at 300
0
238 BOWMEN COOK
is sufficient. The meat will be quite pink when done. Serve on a platter
with "dirty rice." Serves 14 to 16 people.
When smoking a turkey follow the same procedure except do not
marinate. Eight hours cooking time is usually required. A meat. ther­
mometer is a more accurate guide. '
W. E. ROBINSON, JR.
WILD DUCK
Marinate over night or for several hours in a vinegar, salt and water
solution.
When ready to cook, slit skin of breast and insert 2 strips of bacon

between meat and skin. This keeps the meat moist and adds flavor. Salt
and pepper bird. Stuff onioll, celery, bell pepper into cavity. Brown well
in iron pot; cover, let cook slowly until tender. "Vine can be added to
the soaking solution or to the gravy.
LOUIS MORGAN

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New Roads, La.
WILD DUCK
4 whQle ducks ~ bunch parsley, chopped
Bacon drippings 1 small can water chestnuts
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2 cans consomme or bouillon ~ pound fresh mnshrooms,
1 cup sherry or dry red wine or 1 can
6 green onions, chopped Salt and pepper to taste
Wash and dry ducks thoroughly. Rub inside and out with bacon drip­
pings; salt and pepper to taste (coarse ground pepper). A small onion, a
quarter section of apple and a rib of celery may be inserted in the carcass
during cooking and removed before serving. Place in Dutch oven or roaster.
Cover ducks with water to which has been added 1 can of the consomme
or bouillon and t cup of the sherry or red wine. Cook at 300
0
until half
the water has evaporated. Add second can of consomme and remaining
sherry. Cook until ducks are completely tender.
Remove ducks from pan. Add green onions, half of the parsley,
mushrooms, water chestnuts, and simmer until onions are cooked. Halve
the ducks, and sprinkle with chopped parsley to serve. Serves 8.
In this recipe the ducks brown themselves in the long, slow cooking.
A "Cajun" guide in the duck blinds gave this recipe to me.
CHARLES DUCHEIN, JR.
DUCKS
(Cookout in Woods)
Clean ducks. Get good fire going. Use heavy black iron Dutch oven
with feet to keep it above flame.
Salt and pepper ducks. Place a piece of onion inside each one. Brown
lightly in a little hot lard or salad oil. Pour off any excess fat. Add a

little water. Cover pot. Turn and baste while cooking. \Vhen almost
tender, add an ounce of sherry per duck. Add canned mushrooms and
juice if available. Cook until tender. This will require at least two hours.

JOHN BARTON

II



II
HOW MEN COOK 239
II
VENISON ROAST
(Hind Quarter, 8-10 Pounds)
I
2 medium onions, sliced 1 cup red wine
1 heart and 3 ribs celery, 1 dozen black pepper pods
II
chopped crushed
1 bunch (stem only) parsley ~ dozen cloves
1 cup water ~ dozen cracked allspice
1 cup vinegar 2 carrots, coarsely grated
Remove from the venison ham the covering membrane layer; bone
if desired. Place in earthen container. Then mix together the carrots,
III
celery, and parsley and marinate. Cover the roast with this; then top
this with the sliced onions; add cracked pepper, cloves and allspice.
Cover top of the onion with t teaspoon of cloves and I teaspoon allspice.
Pour over the marinade the mixed wine, water and vinegar. Cover con­
tainer with top or aluminum foil and place roast in refrigerator. Turn
the roast every morning and evening for 5 days, basting well each time.
The morning of the 6th day remove roast from the marinade and liquor
and wipe with a dry cloth. Strain through a collander the marinade from
the liquor and save both.
After drying the venison, lard about every 2 inches with a piece of salt
meat. This should give you about 8 to 10 lardings to the ham. Larding
is the cutting of a hole straight down into a roast with a knife and insert­
ing into the hole first i teaspoon salt, i teaspoon red pepper and i inch
thick salt meat.
Then sear roast in hot dutch oven. Bake in oven with the top off
at 325
0
until meat thermometer registers "done lamb." Remove venison
from dutch oven and add sufficient fat to saute marinade. At this stage
you can convert your roast gravy to sauerbraten or regular gravy.
If you prefer the regular roast gravy, you add to the sauteed marinade
I'
II
II
I'
I'
I
3 bouillon cubes and 1 can of consomme, I can water. Bring to boil for 10
minutes. Strain this through a callander to remove marinade and serve
gravy on sliced roast. If you prefer thicker gravy, you thicken it with a
,
roux or cornstarch or cup of cream.
If you prefer sauerbraten gravy, then omit consomme and bouillon
cubes and add to contents of dutch oven enough of the liquor drained
from the marinade to make as sour as you prefer. This also may be thick­
ened in the above mentioned manner. A
~ ' R E D • BLANCHE, SR.
REMOULADE SAUCE
Ie
L'
3 tablespoons horseradish 2 tablespoons paprika
~ cup hot mustard 4 stems parsley, chopped
3 cloves garlic, crushed 1 cup salad oil
1 large ollion, chopped Salt and pepper to taste
4 leaves celery, chopped 1 ounce Worcestershire sauce
Combine all ingredients and serve over boiled shrimp on shredded
lettuce. This sauce may be refrigerated and kept for a period of time.
CHARLES BRANDT
Baton Rouge Country Club
';."
I






I
240 HOW MEN COOK
SAUCE PIQUANT
8 chickens, turtle, squirrel or 6 small cans tomato sauce
I
rabbit 15 to 20 pounds raw meat
40 quail 2 cups water
8 kitchen spoons Hour 1 fifth burgundy or any dry
1 quart oil wine
10 pounds onions, 'chopped 1 handful parsley
16 garlic cloves 1 handful onion tops
6 bell peppers, chopped 3 or 4 bay leaves
Make a roux using flour and oil. Add onions, garlic and bell pepper.
Cook until tendet'. Add tomato sauce. Cook about 35 minutes. Add
approximately 15 to 20 pounds raw meat and water. When meat is tender,
add a fifth of burgundy or any dry wine. Let cook on slow heat for about
I hour. serving, add a handful of parsley and onion tops and bay
leaves. Let remain on fire until parsley curls. E B
.Iil:
' DGAR ECNEL
New Roads, La.
CRAYFISH BISQUE !!IIII
Bisque:
Ii

%, cup peanut or salad oil cup finely chopped green
%, cup Hour
3 cups fat
*
onion
cup celery
3 quarts hot water Salt and pepper to taste
Into a skillet put the oil and flour. Make a brown roux. Strain 3
cups fat, saved in cleaning the crayfish. this to the roux. Then add
'11

Iii
the roux to 3 quarts hot water with green onion and celery. Bring to a
boil and simmer. Add salt and pepper to taste.
.1
11
Dressing:
,I

3 cups crayfish tails cups chopped green onion
cups bread crumbs stick butter
%, cup parsley Salt and pepper to taste
1
Chop the crayfish tails, but do not grind. Add crumbs and
parsley, green onion, butter, salt and pepper. Wet the dressing with some
of the stock from the roux. Put the dressing in a heavy iron skillet with
a little cooking oil and cook until the tails have turned pink. Then stuff .:1:
the heads with this dressing. Roll heads in flour and fry or bake at 350
0
until brown.
Add another quart of water to the roux, together with a handful of
.1
crayfish tails and the stuffed heads, and simmer for t hour.
FRED A. BLANCHE, SR.
MARINADE SAUCE FOR SEAFOOD
%, small jar Louisiana hot %, cup salad oil
mustard
2-3 teaspoons paprika
cup vinegar
3 chopped green onions
Salt and pepper to taste
Mix all ingredients together and refrigerate before serving over boiled
shrimp, crayfish, etc.
FRED A. BLANCHE, SR.
--
--
--
II
!.
HOW MEN COOK 241

COURTBOUILWN
1 3- to 4-pound red snapper 2 small cans tomato paste
or redfish 3 bay leaves
•...:
6 to 8 tablespoons bacon Stock saved from boned fish
I t
drippings 1 teaspoon allspice
6 to 8 tablespoons flour Red pepper to taste
2 large onions, chopped Worcestershire sauce to taste
1 bell pepper, chopped Parsley
~ bunch celery, chopped Salt and pepper
2 cloves garlic, chopped 1 large can mushrooms,
2 #2 cans peeled tomatoes or stems and pieces
fresh tomatoes 1 cup olive on
1 cup red wine
Tenderloin the fish. Boil bones and head. Save stock. Make roux
from bacon drippings and flour. When dark brown add onions, bell pep­
per, celery, garlic, and saute. When tender add tomatoes, tomato paste,
bay leaves, stock and other seasonings. Simmer about one hour. Salt and
pepper filets of fish. Put in Dutch oven and add sauce. Simmer on top
of stove about t hour. Just before serving add mushrooms, olive oil and
wine. Serve in soup bowls over rice. Serves 8. Note: Remove any fish
left on bones and add to sauce. Do not break up filets any more than
necessary while simmering.
Roy DABADIE
I.



'
!.

SHRIMP OR CRAYFISH FRICASSEE
1 tablespoon crab bon mix 1 cup onion, diced
2 cups water 3 cloves garlic, minced, or
3 or 4 lemon slices, thin, cut garlic powder
up ~ teaspoon thyme
1 10-ounce package frozen ~ teaspoon cayenne
shrimp or as much as 1 . ~ teaspoon black pepper
pound headless shrimp 1 teaspoon salt

I.

~ cup flour ~ teaspoon sugar
% cup salad on 1 tablespoon parsley or onion
% cup shrimp stock tops, minced
Simmer the crab boil mix, water, and lemon slices for 15 minutes.
III
Add shrimp; bring to boil, simmer 5 minutes. Drain, and save liquid.
Peel. Save lemon slices. Make a roux in an iron skillet of the flour and oil.
Stir over medium fire until dark brown. Add shrimp stock, onion, garlic,
thyme, cayenne, black pepper, salt and sugar to the roux and cook slowly,
stirring frequently until onions are very soft. If too thick add a little of
remaining shrimp stock. Stir in peeled shrimp and heat. Mix in parsley
or onion tops and heat. Serve with steamed rice or very fresh soft white
bread. This makes 2 nice servings.
FONYILLE WINANS

242 HOW MEN COOK
SHRIMP CURRY
1 package crab boil 4 tablespoons curry powder,
quarts water rounded
1 tablespoon salt 1 teaspoon salt
3 oranges, juice and some teaspoon cayenne pepper
peeling teaspoon cinnamon,
3 lemons, juice and some powdered
peeling 1 stick of butter or marga­
2 pounds shrimp, raw and rine, melted
headless 2 cans fruit cocktail, juice
1 egg, beaten and all
4 tablespoons flour, rounded 1 cup milk
.;s cup shrimp stock
To prepare the shrimp bring crab boil, water and salt to boil; boil

for 10 minutes, add orange and lemon juice and peeling. Add shrimp
and bring to boil again; remove from heat and let cool; then peel and
cut up. Don't throwaway the stock. Stir the beaten egg into flour, curry

powder, salt, cayenne pepper, and cinnamon; then adl the melted butter.
Stir in the fruit cocktail. This does well in the upper pan of a double
boiler. Place the pan over the boiling water of the lower pan, stirring
and blend in the milk. Add the shrimp stock, stirring all the while as •
the sauce reaches its nice consistency. Add more shrimp stock if sauce is
too thick. Stir in the cooked shrimp, bring to heat amI serve with rice.
WINANS
JOHN E. UHLER, JR.
An excellent amateur cook, John soaked up a little about curry cook­
ery during military stint in India. He undertook this culinmy Cape1" (l
with such a show of confidence and know-how that my curio.sity prompted
me to take notes. This was fortunate. Now, whenever he brags about his
curry and gets invited out to cook he has to wrangle me an invitation, too.
He can't remember how he did it and he is above asking me for "his
recipe."
TURTLE STEW

3 pounds turtle meat 2 bell peppers, chopped fine
3 tablespoons cooking oil or 1 cup sherry ",ine II
lard dozen eggs, hardcooked
3 tablespoons flour Red pepper to taste
1 pound dry onions, chopped Salt to taste
2 cloves garlic, minced 4 bay leaves
2 No. 2 cans tomatoes 8 whole cloves

1 can tomato paste teaspoon allspice
Boiling water 1 tablespoon sugar
1 rib celery, chopped fine pound butter
1 bunch green onions, 1 lemon, sliced

chopped fine
Parboil turtle meat. Make a brown roux of fat and flour. Add onions,
garlic, tomato paste, and tomatoes. Cook slowly 20 to 30 minutes. Add to •
turtle meat. Add enough boiling salted water to cover meat. Boil down.


HOW MEN COOK us
Add celery, green onions, peppers, wine, and seasoning. Cook covered over
high heat for 30 minutes. Mash egg yolks; chop whites. Add to thicken
stew. If stew gets too thick, add a little water. Cook slowly for about three
hours. One half hour before serving add sliced lemon and butter. To
increase amount add ! pound turtle meat per person. Serves 6.
Hoo SHOO Too CLUB
Baton Rouge, Louisiana
,I,
I'
CHARCOAL BROILED STEAKS
Steaks, any kind, sirloins, S cans mushrooms, chopped
tenderloins or filets or sliced
~ pound butter White onions
1 lemon Bell peppers
Hot sauce Tomatoes
Salt and pepper to taste
,

Prepare ahead of time lemon sauce by melting butter, JUIce of one
lemon and the peel of t lemon and a dash of hot sauce. Just before ready
to put on the meat, add mushrooms. Prepare to cook over fire at the
same time that the steaks are cooking sliced large white onions, sliced bell
peppers, and sIlced tomatoes arranged in a wire grill that closes to hold
them securely. When vegetables and steaks are ready, arrange them on a
stainless steel platter or tray. Spoon mushrooms from the sauce over the
steaks. Pour the remaining sauce over the vegetables. Return platter to
the charcoal fire and bring to a boil. Remove from the fire and serve .
II
'.
TOM SINGLETARY
SUGAR STEAKS
1 4" thick sirloin steak Sugar
Salt and pepper to taste
il-'
i'


(To prepare this steak, it is necessary to have an adjustable grill or
a way to remove some of the coals at the appropriate time.)
Buy a 4-inch thick sirloin steak. It may weigh anywhere from 6-11
pounds but usually is about 10 pounds. Coat the steak heavily with sugar.
Let stand for an hour, continuing coating during that time. Meanwhile,
build a charcoal fire. Cook on a medium fire. Put the steak close to the
coals. Cook 6 or 7 minutes on one side; turn, and cook 5 or 6 minutes
on other side. (Both sides will flame.) Raise the grill or remove part of
the' coals. Continue cooking (no violent flames on steak now) for 25 min·
utes on each side. It will be medium rare. Salt and pepper to taste. Slice
(a tray or platter with grooves and a well for the JUIce IS especially nice)
and serve. Serves 10 to 12.
JIMMIE BOYCE
244 BOW MEN COOK
CBATEAUBRIAND
CHARCOAL BROILED WHOLE TENDERWIN OF BEEF
1 8-pound tenderloin ~ pound butter
Salt and pepper ~ lemon (juice and peel)
Monosodium glutamate Dash of hot sauce
3 cans mushrooms
Buy an 8-pound whole tenderloin. Salt, pepper and apply mono­
sodium glutamate to taste. Cook over a medium charcoal fire for It hours.
Decrease the heat by adding more coals and continue cooking another t
hour. Total cooking time 1£ hours. The tenderloin should be turned 3
times during cooking, at 40 minutes, at 1 hour and 5 minutes, and at Ii

hours. Have ready i hour before the meat's done the following lemon but­
ter sauce; Melt butter, add lemon juice and peel of t of a lemon, and a
dash of hot sauce. Just before ready to put on meat, add mushrooms to
sauce, may be whole, sliced, mixed, or chopped.

.i
Vegetables:
3 cans whole new potatoes 2 cans asparagus
2 cans whole tiny onions 3 cans small whole carrots
One half hour ahead prepare the vegetables; Place opened cans in
pots of boiling water and heat vegetab.1es through. Place the meat when

done on a stainless steel platter and slice in f/, or better, thick slices. Drain
all the vegetables and arrange around the meat. Spoon the mushrooms
over the meat. Pour the remaining sauce over the vegetables. Return the
platter to charcoal fire and bring to a boil. Remove from fire and serve.

Serves 9 to 10.
TOM SINGLETARY

BAR-BE-CUE

This is for a dug out pit, preferably, brick lined to retain heat. Grill
should be 2 feet from coals. Start fire about 9 P.M. the night before
bar-be-cue. Use green oak for fire. Add more wood at about 5 A.M. Coat
meat with salt. (Note-no salt in sauce.) •
MEAT SIZE TIME
Mutton quartered 5-6 hours

Beef roast 8-10 pounds 7-8 hours
Goat, venison, or pork can be used, also. Allow It pounds per person.
Keep coals real hot and put meat on grill about 10 A.M. Turn. After •
meat is almost done, begin dipping in real hot sauce. Let simmer in sauce
10 to 15 minutes at a time. (Dip instead of mop, because mopping makes
too much smoke to see and also wastes sauce.) Put meat back on fire for

a while and dip again before serving. Meat should be ready about 6 P.M.


il
HOW MEN COOK 245
Sauce
,


~ I I
(Serves 50 pe,ople)
10 p,ounds butter 3 tablesp,o,ons prepared
12 cans t,omat,o paste mustard
2 bottles t,omato catsup Pod ,of red pepper
3 b,ottles W,orcestershire 2 b,ouill,on cubes
sauce 3 ,or 4 small cans black pepper
2 wh,ole ,oni,ons Bay leaf
2 wh,ole lem,ons Celery seed
i'
3 cl,oves garlic Thyme
%, cup vinegar Parsley
Pinch ,of sugar Celery t,opS
L,ouisiana hot sauce CI,ove
D. C. JOHNSTON
Lindsay, Louisiana
STEAK

.,
Use T-bone or sirloin strip (do not use sirloin steak-too much meat
area) about to 2 inches thick. Have a good bit of hot coals-brush
off ashes. Place steaks right on coals-no grill. Leave for 5 minutes. Turn
on a new surface of brushed coals and leave 5 minutes. Now place on the
grill and pour sauce over steaks.
Sauce
Butter W,orcestershire sauce
Salt and pepper Lem,on juice
EDWARD WALL
I,
i'


BAR-B-CUED FISH
2 red snappers ,or tr,out 2 tablespoons parsley
(ab,out 4 p,ounds) 2 tablesp,o,ons W,orcestershire
1 stick butter sauce
3 tablespoons grated ,oni,on 2 dashes h,ot sauce
2lem,ons
Salt and pepper fish. Place on sheet of heavy foil. Pour sauce over
fish. Seal foil, ma:king sure that there is no leakage. Place on grill (one
with hood, if possible). Turn every 20 minutes, being careful not to tear
foil. Cook for Ii hours. Remove from foil and place fish on grill. Leave
on grill for 10 minutes; turn and leave another 10 minutes, basting with
sauce saved from package or make up a little more.
EDWARD WALL
••
••
HOW MEN COOK 246
'BUTTER SAUCE
(To serve with barbecued chicken or fish--serves 25)
6 pounds oleo or butter 1 tablespoon garlic powder or
Small bottle Worcestershire puree
sauce 2 lemon rinds, whole­
Jnice of 6 lemons remove before serving
~ can dry mustard
Let simmer for 15 minutes. Just before serving, add a handful of
chopped parsley. Leave on fire just long enough for parsley to curl.
.1
EDGAR BECNEL
New Roads, La.
PAPA J. B.'s FRENCH DRESSING
••
I!
1 tablespoon salt 2 teaspoons mustard
~ cup vinegar (French's)
1 tablespoon Worcestershire 2 teaspoons creamed
sauce horseradish
~ teaspoon hot sauce 2 crushed garlic buds .1
1 teaspoon black pepper ~ medium onion, grated
2 teaspoons paprika 1 cup salad on
This is a very interesting tart dressing, and it is perfect for fruit salads
such as avocado, grapefruit and orange salad. It is also excellent for a
tossed green salad of avocado) tomatoes) lettuce, parsley, celery, etc.
PROF. J. B. FRANCIONI, JR.
BOILED CORN
1 ~ gallons water 3 pounds salt meat
1 ~ dozen ears of corn
Cut salt meat into chunks. Boil until tender, about 1 hour. Drop

corn in with meat; boil until tender. Serve chunks of meat with corn.
Rub meat- on corn and eat both corn and meat. It is not necessary to
use butter and salt. J B
OE EAUD

New Roads, La.
PUNA'S POTATOES
1 tablespoons hutter 3 shallots

2 tablespoons flour ~ pound Cheddar cheese
1 cup milk Salt to taste
1 can whole new potatoes Pepper to taste

Dice the potatoes; chop the shallots, white and green parts. Grate the
cheese. Make a white sauce by blending together the butter and flour
over medium heat and adding milk gradually, stirring constantly. Add

potatoes, shallots, seasoning and most of the cheese to the savce. Put into
a baking dish and top with remaining cheese. This may all be done ahead
of time. About 20 minutes before serving, heat in 350
0
oven until bub­
bling. This is good with steaks. •
LEWIS W. EATON, JR.


BOWMEN COOK 247
PINTO BEANS
8 pounds beans 4 bell peppers
4 pounds salt pork % can dry mustard
12 onions Small can chili powder
20 cloves garlic Salt and pepper, to taste
Boil beans on slow fire, until the beans are tender. Fry meat and
remove from pot. Fry onions, garlic, and bell peppers until medium
brown. Add meat and seasoning to beans. Stir well. Add rest of ingred­
ients and cook 4-5 hours or until beans begin to break up.
EDGAR BECNEL
New Roads, La.
SWEET 'N BOT BEANS
* pound bacon, cut up % cup dark brown sugar
4 onions, chopped (enough to
fill bean can) *
(packed)
teaspoon cayenne pepper
1 pound can "pork and (ground), for chlldren, or
beans" % teaspoon for adults
Fry, or render, bacon in suitable pot. Add onions and cayenne, and
cook until half done. Stir in sugar and beans; simmer a few moments
before serving. Nice with barbecued chicken, hot dogs, etc. You may also
use black strap molasses in this recipe instead of as much sugar as asked
above. This serves two generously and can serve 4. .
This one is "sure-fire," especially for that "patid' affair. And is it
easy to make!
FONVILLE WINANS
WHITE BREAD
1* cups luke warm water 2 teaspoons salt
1 cake compressed yeast, or 2 tablespoons shortening
1 package granular yeast 7-7* cups sifted all-purpose
1 cup milk, scalded flour
2 tablespoons sugar
Dissolve yeast and 1 teaspoon sugar in l cup luke warm water, taken
from above amount. Let stand 10 minutes. Scald milk. Add sugar, salt,
water and shortening. Cool to lukewarm. Add yeast mixture and flour
gradually, beating thoroughly after each addition. Turn dough out on
slightly floured board and knead until smooth and satiny, about 10 min­
utes. Shape into a ball and place in a greased bowl. Brush top lightly
with melted shortening. Cover. Let rise until double in bulk, about It
hours. Divide into two portions. Shape into loaves and place in two
greased bread pans. Brush top lightly with shortening. Cover. Let rise
until double in bulk. Bake at 375
0
for 45-50 minutes. This straight dough
method yields 2 loaves.
ASHTON STEWART
HOW MEN COOK
YEAST RAISED DONUTS
Dissolve and let stand for 20 minutes:
2 packages yeast About ~ cup luke warm
water
Cream:
1 ~ cups sugar 1 teaspoon nutmeg
~ cup shortening 1 teaspoon salt
Add:
8 eggs, one at a time 2 teaspoons vanilla
Sift and add:
4 cups cake ftour 2 tablespoons baking powder
5 cups bread ftour
Add slowly:
1 ~ cups milk
Do not make dough too soft. Let set for 30 minutes. Roll out and
cut with a donut cutter. Fry in deep fat at 350
0
Dip cooked donuts in
sugar glaze below:
2 pounds powdered sugar Pinch of salt
Ifi!iil
* cup water * teaspoon vanilla
Let donuts drain on rack.
Ivy GARON
COFFEE-8P1CE CAKE
~ cup butter *teaspoon mace or nutmeg
1 ~ cups brown sugar *teaspoon cloves
2 egg yolks, well beaten % cup evaporated milk
2 cups ftour % cup cool, strong, dripped
2 teaspoons baking powder co:fIee
1 teaspoon cinnamon 1 teaspoon vanilla
2 egg whites, stiffly beaten
I
Cream butter; add sugar and egg yolks. Mix and sift flour, baking
powder and spices. Add alternately with milk. Beat until smooth. Add
vanilla. Fold in egg whites. Bake at 375
0
for 25 - 30 minutes. '1'1.'1.
II
1
Caramel Frosting
1* cups sugar 2 tablespoons butter II:
*cup brown sugar 1 cup evaporated milk
1~ teaspoon vanilla
I.:1.·'
Blend milk and sugar. Add butter. Cook to soft ball stage. Cool.
III
Add vanilla. Beat until thick enough to stay on cake.
NORMAN SAURAGE, JR.
I
I
"
'ii: :p,
HOW MEN COOK 249
COFFEE EGGNOG
1* cups sugar 10 egg yolks
3 cups boiling water
2* quarts milk
I ~
2 cups ground ooftee 10 egg whites
Add sugar to boiling water and stir until dissolved. Let come to a
boil. Remove from heat; add coffee; stir well; let stand 15 minutes. Let
drip through 2 thicknesses of wet cheese cloth in a strainer. Let cool.
Beat egg yolks, stir in coffee syrup slowly. Add milk, blend well; fold in
well beaten egg whites. Pour into punch bowl. Serve in punch cups.
Sprinkle with nutmeg. Serves 40.
ill NORMAN SAURAGE, JR.
COFFEE DATE NUT LOAF
III
2 cups sifted flour % cup sugar
1 teaspoon salt % cup dates, finely cut
*cup broken nuts
~ teaspoon baking soda
1 cup strong ooftee 2 tablespoons melted shorten­
1 egg, beaten well ing
4 teaspoons baking powder
Mix and sift flour, baking powder, salt and sugar. Stir in nuts and
i
I
'I'
dates. Combine coffee, baking soda, egg and shortening; add all at once
to dry ingredients. Stir only enough to dampen dry ingredients. Turn into
greased loaf pan. Let stand 20 minutes. Bake at 375
0
for I hour.
NORMAN SAURAGE, JR.
I
EGG NOG
1 dozen eggs 1 pint whipping cream
1* cups granulated sugar 1 pint bourbon
~ cup confectioners' sugar 1 pint dark rum
I
II
1 quart homogenized milk 1 pint vodka
1 quart vanilla ice cream 1 cup sweet sherry
Nutmeg
I
Separate yolks from whites of eggs. Beat egg yolks until fluffy and
very light in color. Add 1 cup sugar. Add slowly, while beating mIxture
constantly, the bourbon, rum, and vodka. While still beating mixture,
add the milk. Reserve 2 tablespoons sherry. Blend remainder of sherry
with vanilla ice cream and beat into egg mixture. Whip cream until it
forms soft peaks. Whip in I cup powdered sugar, folding into this the 2
tablespoons sherry. Set aside. Beat whites of six eggs until stiff and dry
and add t cup granulated sugar. Sprinkle with nutmeg. Fold whipped
cream into egg mixture and top with whites of eggs. If it is desired to
increase or decrease alcoholic content of this egg nog, the same ratio of
alcoholic beverages should be maintained. The virtue of this recipe lies
in the fact that authoritative strength may be achieved without an ex­
cessively strong bourbon taste. Serves about 25.
DR. JOHN A. THOMPSON
II
HOW MEN COOK 250
COFFEE-EGGNOG PIE
2 envelopes unfiavored 1 teaspoon brandy flavoring
gelatin 1 cup heavy cream
~ cup cold coffee % teaspoon salt
2 cups hot coffee 1 square unsweetened
~ cup sugar chocolate
2 eggs, separated 1 9" baked pie shell
I:
Soften gelatin in cold coffee. Dissolve in hot coffee. Add sugar, stir
to dissolve. Pour slowly in well-beaten egg yolks. Chill until consistency
of unbeaten egg whites. Add flavoring. Whip cream; fold in. Beat egg
",1
whites with salt; fold in. Spoon into pie shell. Chill until set. Garnish
'!
with shaved chocolate.

NORMAN SAURAGE, JR.
II
FIG CONSERVE
2 pounds ripe figs ~ teaspoon salt
II
1 cup crushed pineapple 1 cup chopped pecans
2 medium lemons, cut in Sugar
small pieces
I
'Wash figs and cut in pieces. Mix with pineapple and lemons and
put into a boiler with an equal amount of sugar and the t teaspoon salt.
Bring slowly to boiling point and simmer gently until thickened, but still
a little runny. Stir in nuts; put in hot jars.
GEORGE REYNAUD
1
'1
I:,
STRAWBERRY PRESERVES
6 pounds ripe strawberries 5 pounds sugar
and juice Juice of 1 large lemon II
Strawberries to be preserved should first be washed thoroughly in cool
water. Do not stem berries until after washing. After washing and stem­
I
,I
I,'
:1
ming berries, place in shallow container and sprinkle with sugar. (This
is extra sugar and is not measured from the five pounds to be used later.)
Let berries stand in sugar for three hours; or if desired, place in refrige­
rator overnight. Using a large perforated spoon, gently mash berries and
I:
juice, leaving some berries whole. Weigh berries and juice. For every 6
pounds of berries and juice, use 5 pounds of sugar. Place berries, juice of
berries, and juice of the lemon into a preserving kettle. Bring to boil over
a high fire and, stirring constantly, add sugar. After mixture comes to a
boil again, then lower heat to a slow boil and continue cooking for I hour.
Stir occasionally and skim the top. Place hot preserves into prepared jars
and seal. This recipe will make a dozen i-pint jars.
ADRIAN DE MONTLUZIN
I
I
INDEX
A BARBECUE
A La Mode, 160 Barbecue, 244
Almond Macaroon Souffle, 160 Barbecued Duck, 151
I
Amandine, Shrimp, 109 Basting Sa uce, 157
Anchovy Cocktail Biscuits, 221 Beans, 155
Anchovy and Eggs, 69 Beefkabobs, 150
Angel Loaf, Sherried, 167 Chicken, 236
I
Angel Pie, 171 Chuck Roast, 150
Appetizers (Stuffed Mushrooms, Oysters Fish, 245
Olga, Bouilli), 231 Foil Baked Chicken Supreme, 151
Apple Chutney for India Chicken Fruit Kabob. 156
Curry, 216 Grill-Bound Shisk.abobs, 150
" Cranberry Crisp, 160 Grilled Cinnamon Apples, 155
" Pecan Pie, Upside Down, 201 Ham Steaks, 152
" Pie, Deep Dish, 200 Jiffy Sauce, 157
Apples, Grilled Cinnamon, 155 Leg of Lamb, 152
Apricot Balls, 210
Lima Beans, 155
" Bars, Golden, 194
Oven Barbecued Chicken, 151
Artichoke, Crab Casserole, 102
Pork Chops, 153
" Oyster Ramekins, 104 Pork on Buns, 154
Artichokes in Aspic, 33
Ribs, 153
" Stuffed, 48
Round Steak Marinade, 153
Asparagus, Amandine, 48
Sauce, 158
" Cheese Crisps, 221
Sauce, Basting, 157
" and Cream Sauce Casserole, 49
Sauce, for Chicken, 157
Aspic, Artichokes in, 33
" Chicken Barbecue, 158
" Shrimp Tomato, 33 " Jane. 156
" Tomato Soup, 33
" Jiffy Hamburger. 157
" Tomato Supreme, 32
.. for Leftover Meat, 158
Avocado Salad, 34
" for Steak. 157
" " with bleu Cheese Dressing, 34
" for Twenty People. 156
Shrimp, 153
B Shrimp Kabob, 154
Baked Beans, Southern style, 51
" on skewers, 154
" Cauliflower, 53
Smoked Turkey, 152
" Cheese Sandwiches, 73
Steaks, 245
" Chicken and Mushrooms, 121
Wild Duck. 151
" Chili Spaghetti, 92
Basic Gumbo File, 13
" Cornish Hen, 140
" Roux. 76
" Crown of Ham, 81
Basting Sauce for Boiled Chicken, 121
" Cushaw, 54 Beacon Hill Cookies, 197
" Eggplant, 55 Beans, Barbecued, 155
" Flounder with Crab Stuffing, 116 .. Lima, Barbecued, 155
" Ham and Corn Casserole, 81 " Pinto, 247
" Lasagna, 88 " Supreme, 87
" Lima Beans, 57 " Sweet'n Hot, 247
" Mirlitons (Vegetable Pears), 56 Beans, Green or String
" Onions, 59 .. A La Peggy, 49
" or Stuffed T.omatoes, 65 " Casserole, 50
" Potatoes with Sour Cream, 60 " Horseradish. 50
" Quail I, 142 " Marinated with Sour Cream Sauce. 34
" Quail II, 143 " Sauce for, 66
" Red Snapper or Bass, 114 " Sweet Sour, 51
" with Savory Tomato .. with Almonds, 49
Sauce, 113 " with Hollandaise Sauce, 50
" Seafood Casserole, lI8 " with Tomatoes, 51
" Squash Ring, 63 Bean Salad, Savory String, 34
" Sweet Potato with Marshmallows, 61 Beef Kabobs, De Luxe, 76
" Wild Rice. 62 " Roast, Marinated, 79
Balls. Aprieot. 210 .. Stroganoff, 80
Balls, French Cocoa, 210 " .. Quick, 90
Balls, Shrimp, llO Beet Marmalade, 216
Banana Cup Cakes, 175 " Salad. 31
i.
i.





Bananas Foster, 161 Ben Peppers, Stuffed, 88
" Tropical Style Baked, 161 Benedkt, Eggs. 69





252 INDEX
Bernice's Red Snapper, 114
Best Ever Cheese Cake, 162
BEVERAGES, HI
Boston Club Punch, 11
Cafe au Lait, 7
Cafe Noir, 7
Danish Colfee, 8
Egg Flip, 9
Egg Nog I, 7
Egg Nog II, 7
'Frozen Fruit Juice Punch, 10
Hot Spiced Punch, 10
Ice Mint Chocolate. 8 '
Milk Punch, 8
Pineapple }'izz, 8
Punch for a Large Group, 10
Rum Punch, 9
Russian or Spiced Tea, 10
Southern Mint Julep, 8
Sparkling Cranberry Punch, J J
, Trader Vic's Scorpion, 9
Biscuit Tortoni, 167
Biscuits, Anchovy Cocktail, 221
.. Cheese, 37
Southern, 37
Bishop's Cake, 176
Bisque Crayfish I (Crawfish), 16
Bisque Crayfish II, 240
Black Bottom Pie, 202
.. Cherry Sherry Salad, 26
.. Eyed Peas, Southern, 52
Borsch, 15
Boston Club Punch, 11
Bourbon, Walnut Balls, 229
Bouillabaisse, 98
Bouilli, 232 .
Braised Duck, 141
BREADS
Brown, 37
Cranberry Fruit, 39
Date, 38
Home Made, 38
Lost (Pain Perdu), 43
Spoon, 45
Sticks, 39
White, 247
Whole Wheat, 39
Bread and Butter Pickles, 216
Breast of Chicken Flambe, 121
.. .. .. Kiev, 236
Brittle, Peanut, 212
Broccoli Casserole, 53
.. Golden, 52
.. Sauce for, 67
Broiled Venison, 146
Brown Bread, 37
.. Eyed Susans, 199
" Sauce, 96
.. Sauce, Quick, 95
.. Sugar Macaroons, 196
Browned Rice, 62
Brownie Pie, 171
Brownies I, 190
.. II, 190
Easy Chocolate, 191
Bruccialuna, Veal, 232
Brunswick Stew, 122
" .. Squirrel, 144
Brussels Sprouts, 54
Buttered Rice, 147
Butter Horn Rolls, 44
Buttermilk Candy, 210
C
Cabbage Rolls, 88
" with Cream, 54
Cafe au Lait, 7
Cafe Noir, 7
CAKES
Banana Cup, 175
Bishop's, 176
:1'
Caramel, 177
Christmas Nut, 185
Clabber, 177
Coconut, 179 Ii
Coffee-Spice, 248
Date Fruit, 184
Date and Nut, 184
Devil's Food, 178
Fudge, 177
I!
German Chocolate, 178
Gingerbread and Topping, 179
Grandmother's Pound, 176
Hot Milk, 176


'Ii
.'
Jam, 180
Jelly Roll, 179
Layer Fruit, 186
Marble Molasses, 180
Orange Date Nut, 18S
Perfect Sponge, 183
Pineapple, Meringue, 181
" Turnover, 181
Pound, 176
Praline, 182
Raisin Apple, 182
Strawberry, 182
Treasure, 184
White Nut, 186
Canadian Tea Cakes, 195
CANDY
Apricot Balls, 210
Buttermilk, 210
Chocolate Drops, 211
I
Chocolate Fudge Turtles, 212
French Cocoa Balls, 210
Fudge, 211
Glazed Pecans, 212
I
Kentucky Colonels, 211
Louisiana Caramel Pralines, 214
Mama's Mints, 212
Nut Butter Crunch, 213
Old Fashioned Pecan Pralines, 214
Orange Pecans, 213
Orange Candied Pecans, 2.I3
Peanut Brittle, 212
Pralines, 213
Rich Pralines, 214
Taffy, 214
Candied Yams, 58
Caramel Cake, 177
II
INDEX 253
" Candy Pie, 200
" FrostIng, 187
" Icing, 187
" Squares, 191
I
Carrot Salad, Molded, 32
CASISEROLES
I
Asparagus and Cream Sauce, 49
Baked Ham and Corn, 81
Baked Seafood, Il8
Broccoli, 53
Chicken and Asparagus,' 122
Chinese Crab, 100
Corn, 83
Crab and Artichoke, 102
Crabmeat, 100
I
Eggplant and Ground Meat, 87
Green Beans, 50
Mexican, 82
Mexican, 83
Mexican, '/2
I
Noodle, 59
Noodle, 78
Oyster, 105
Pork Chop. 85
I
Potato and Mushroom, 60
Sausage and Rice, 92
Shrimp and Mushroom, 112
Spanish Chicken, 129
Spaghetti Chicken, 129
Tomato and Apple, 64
Tuna, 116
Wild Rice Amandine. 62
Cauliflower, Baked, 53
.. Relish, 217
I
Celery and Brussels Sprouts, 54
.. "Mushrooms, 54
" Seed Dressing. 22
Charcoal Broiled Steak, 243
Chateaubriand, 244
I
CHEESE, 71-74
Baked Sandwiches, 73
and Crabmeat, 71
,
Delights, 71
Mexican Casserole, 72
Mold, 727
Roquefort and Cottage Cheese

Spread, 73
Sandwich Spread, 72
Sauce, 71
Shrimp Rarebit (Rabbit). 73
Souffle, 72
Welsh Rarebit (Rabbit), 74
Woodcock, 74
- Cheese Asparagus Crisps, 221
" Balls, Cocktail Party, 221
.. Biscuits, 37
" Grits, 56
.. Olive Balls, 222
"- Rolls, Garlic, 222
" Rounds, 222
.. Straws, 223
.. 'Waffies, 46
" and Walnut Balls, 222
Cheese Cake, 163
" "Best Ever. 162

I
" Cupcakes, 164
" de Luxe, 163
" Glaze for, 162
Chess Pie, 201
.. .. Mammy's Lemon, 201
Chews, Maple, 190
Chewy Neels, 192
CHICKEN
and Asparagus Casserole, 122
Arroz Con Pollo, 123
Baked and Mushrooms, 121
Baked with Oysters, 122
Baked with Rice Uambalaya), 124
Barbecue, 236
Basting Sauce for Broiled, 121
Breast of Flambe, 121
Breast of Kiev, 236
Broth, 17
Brunswick Stew. 122
Cacciatore. 123
Chow Mein. 124
Country Captain. 132
DeLuxe. a la King, 130
Divan, 125
Etouffe, 123
Foil Baked Supreme, 151
Garlic, 131
Garlic Fried, 131
in Wine, 130
India Curry, 133
Italian, 125
Jambalaya, 124
Jellied, 126
Livers with Mushrooms. 132
Loaf, 127
Mayonnaise, 126
Okra Gumbo, 13
Oven BarbeClled, 151
Party Dish, 133
Pie, 127
Roundelay, 127
Sauterne, 129
Spaghetti I, 128
Spaghetti II, 128
Spaghetti Casserole, 129
Spanish Rice Casserole, 129
Stewed,237
Teriyaki. 130
Tetrazzini, 131
Turnovers, 223
Vineyard. 134
with Spinach Noodles, 132
Chicken Fried Quail, 142
Chili Con Carne, 90
" Con Quotis, 223
.. Rolls, 224
" Spaghetti, Baked, 92
Chinese Crab Casserole, 100
" Sweet and Sour Po:-:k, 234
Chocolate Angel Pie, 172
.. Bars, 191
Brownies, 190, 191
Chiffon Pie, Rocky Road, 203
Crunch Ice Cream Pie, 169
Drops, 192








254 INDEX
Drops, 211
:Fudge Turtles, 212
Iced Mint, 8
Molds with Butter Cream
Filling, 170
Pie, 202
Refrigerator Cake, 169
.. Pie, 170
" Yummy 168
Roll, 169"
Chow Mein, 78
Christmas Day Treat, 168
Christmas Nut Cake, 185
.. Pie, 203
Chuck Roast, Barbecued, 150
Chutney. Apple, 216
Cinnamon AppiL'll, Grilled, 155
" Cookies, 193
City Chicken, 77
Clabber Cake, 177
Coca-Cola Salad. 26
Cocktail Party Cheese Balls, 221
Coconut Cake, 179
.. Crunch, 192
" Pie, 204
Coffee Biscuit Tortoni, 167
" (Cafe Noir) , 7
(Cafe au Lait), 7
.. Danish, 8
.. Date-nut Loaf, 249
" Delight, 167
" Eggnog, 249
" Ring, 38
" Spice Cake, 248
Cold Mirliton Salad, 56
" Red Snapper, 114
.. Tomato Soup I, 15
.. Tomato Soup n. 15
Cole Slaw, 31
Company Meat Loaf, 94
Conserve, Fig, 250
COOKIES, 190-200
Beacon Hill Cookies, 197
Brown Eyed Susans, 199
Brown Sugar Macaroons, 196
Brownies, 190
Canadian Tea Cakes, 195
Caramel Squares, 191
Chewy Xoels, 192
Chocolate Bars, 191
Chocolate Drops, 192
Cinnamon Cookies, 193
Coconut Crunch, 192
Date Cookies, 192
Date Loaf Squares, 193
Date Torte, 193
Easy Chocolate Hrownies, 191
Fruit Cake Cookies L 194
Fruit Cake Cookies II, 194
Golden Apricot Bars, 194
Gum Drop Cookies, 196
Holiday Fruit Cookies, 193
Honey Scotch Cookies, 195
Lemon Drop Cookies, 195
Lemon Mardi Gras Squares, 196
Maple Chews, 190
Mincemeat Hermits, 197
Oatmeal Macaroons, 197
Pecan Bars, 198
Puffed Wheat Macaroons, 198
Sand Tarts, 198
Scotch Shortbread, 199
Shortbread, 199
Snickerdoodles. 200
Coon a la Delta 139
Corn. Boiled, 246
Corn Casserole, 83
.. Fritters, 40
" Pudding, 53
Cornbread, 41
Cornbread Dressing, 135
Cornish Hen, Alexander, 139
.. .. Baked, 140
C',ottage Campote, 27
Courtbouillon I, 99
" II, 241
.'
Fish, 99
Crab and Artichoke Casserole, 102
.. Chinese Casserole, 100
.. Meat Salad, 30
.. Stuffed Potatoes, 60
Crabs Deviled, 100
Crabmeat Casserole, 100
" Cheese and, 71
.. Mornay, 101
" and Mushrooms in Wine Sauce, 101
" Ravigote, 101
" Teche, 102
Crackling Cornbread, 40
CranbeiTY .Fruit Bread, 39
" Punch, Sparkling, II
Salad I, 29
" Salad II, 29
.. Salad III, 29
Crayfish Bisque I, 16
" Bisque II, 240
" Etouffe, 103
Cream Cheese Dip, 223
.. of Peanut Soup, 19
Creamy French Dressing 23
Creme Vichyssoise, 17
.. Vichyssoise GlacCe, 18
Creole Deviled Oysters, 106
Creole Shrimp, 109
Crown of Ham, Baked, 81
Cucumber Salad, 32
Cucumbers, Sour Cream, 32
Curry, Shrimp, 242
Cushaw, Baked, 54
Cutlets, Veal with Wine, 85
D
Danish Coffee, 8
" Pastry, 41
Date and Nut Cake. 184
" Bread 38
" Coffee Loaf, 249
.. Cookies, 192
" Fruit and :'>lut Cake, 18
I
INDEX 255
" Loaf, 210 Egg and Chicken Mold, 30
" Loaf Squares, 193 Egg Flip, 9
" Pudding, 164 Salad Dressing, 23
" Torte, 193 EGGS
I
Daube Glace, 78 Anchovy and, 69
Deep Dish Apple Pie, 200 and Mushrooms, 70
" South Lemon Pie, 204 Benedict, 69
I
Deluxe Cheese Cake, 163 Olive Spread, 70
" Chicken Ii la King, 130 Omelet, 232
Deviled Crabs, 100 Puffy Omelet, 70
" Eggplant, 55 Scrambled, DeliciQus, 69
" Ham Dip, 224 Spanish Omelet, 70
" Ham Pufls, 226 St, Denis, 69
" Oysters, Creole, 106 Sunday Night Quickie, 71
" Oysters, 225 Toad in Hole, 71
.. Shrimp, III Egg Nog I, 7
I
Devils :Food Cake and Icing, 178 Egg Nog II, 7
Dinner, Mexican, 83 Egg Nog Ill. 249
Dip, Cream Cheese, 223 Egg Nog, Coffee, 249
.. Deviled Ham, 224 Eggplant, Baked, 55
" Fiesta, 224 " Caviar, 226
.. Hot Swiss 'n Cider, 225 " Deviled, 55
.. Shrimp, 224 .. Supreme, 55
I
Dirty Rice, 61 " and Ground Meat Casserole, 87
Donuts, Yeast Raised, 248 "Emerald" Salad, 27
,
Doughnuts, French Market, 43 English Plum Pudding, 166
Doves, 140
" and Oyster Pic, 140
F
Dressings for Poultry
Cornbread, 135 Fat Man's Misery, 169
I,ouisiana Cornbread, 135 Fiesta Dip, 224
Rice, 136 F nserve, 250
Rice and Oyster, 136 F • Lemon Jelly, 187
Rice for Ducks, 148 " Orange, 189
Stuffing, 147 Fish, Barbecued, 245
TurkeY, 136 " Courtbouillon, 99
Dressings for Salads " Sauce for, 1I8
Celery Seed, 22 .. and Scallop Newburg, 118
Creamy French, 23 Five Basic Green Salad Dressings, 22
Egg Salad, 23 Flounder. Baked with Crab Stuffing, 116
Five Basic (Green Salad), 22 Fluffy Dumplings, 41
Fruit, 23 " Seven Minute Icing, 188
Green Goddess, 24 Foil Baked Chicken Supreme, l.SI
Monkey's, 23 Fondant (Mama'S Mints), 212
Old :Fashioned Cooked, 24 French Cocoa Balls, 210
Papa J. B:s French, 246 " Dressing, Papa J. B:s, 246
Piquant Mayonnaise, 25 Lettuce, 57
Roquefort Cheese I. 24 " Market Doughnuts, 43
Roquefort Cheese II. 25 " Onion Soup, 17
Sensation, 24 " Toast, "Panama Limited," 42
Sweet Cream, 25 Fresh Peach Pie, 205
Thousand Island, 25 Fricassee, Shrimp, 241



I
Ducks, Barbecued Wild, 151 Fricasseed Duck Breast, 141
Duck. Braised, 141 Frozen Dessert, Pineapple Marshmallow,
" Breast Fricasseed, 141 174
Ducks (A Cook-out in the Woods), 238 " Fruit Cake, 168
" Wild, 141 " Fruit Juice Punch, 10
" Wild, 238 " I,emon Sherbet Pie, 172
" Wild Smoked, 237 " Rum Cream, 174
Dumplings, Fluffy, 41 Fruit and Marshmallow Salad. 28
" Cake Cookies 1, 194
E
" Cake Cookies II, 194
Easy Chocolate Brownies. 191 " Cake, Layer, 186
Ecrevisse de Mer CongeJee (Congealed " Dressing for Fruit Salad, 23
Lobster Salad), 10-1 " Kabob, 156
II








256 INDEX
Fudge, 211
Fudge Cake and Icing, 177
.. Icing, 187
.. Pie, 203
G
Games (See Cornish Hen, Duck, Coon,
Quail, Doves, Pheasant, Venison,
Rabbit and Squirrel)
Garlic Cheese Grits, 56
" Rolls, 222
.. Chicken, 131
.. Fried Chicken, 131
German Chocolate Cake with Icing, 178
German Fried Potatoes, 60
Gingerbread and Topping, 179
Gingerbread, Icebox, 40
Glaze for Cheese Cake, 162
Glazed Pecans, 212
Golden Apricot Bars, 194
" Broccoli, 52
.. Puffs, 43
Graham Cracker Torte, 172
Grandmother's Pound Cake, 176
Grapejuice Dessert, 161
Green Beans (see Beans, Green)
Green Goddess Salad Dressing, 24
" Gage Plum Salad, 26
" Salad for 70 people, 35
Grilled Cinnamon Apples, 155
Grillbound Shiskabobs, 150
Grits, Garlic Cheese, 56
Grits Souffle, 56
Ground Meat (see Meat)
" Venison Meat Patties, 146
Guacamole Salad, Jellied, !H
Gum Drop Cookies, 196
Gumbo, a Word About, 13
.. Basic File, 13
.. Chicken Okra, 13
" Okra. 14
.. Shrimp, 14
H
Haigayan Kabob, 77
HAM
Baked Crown of, 81
and Corn Casserole, Baked, 81
Loaf, 80
on Pineapple, 80
Puffs, Deviled, 226
Raisin Sauce for, 81
Steaks, Barbecued, 152
Stuffing for Baked, 82
Hamburger Skillet Dish, 91
Hamburger's, Q's, 235
" Stuffed, 87
Hasen Pfeffer, Rabbit, 143
Hash, Old Fashioned, 77
Herb and Bacon Rolls, 44
Hermits, Mincemeat, 197
Hershey Bar Pie, 202
Hoecakes, 42
Holiday Fruit Cookies, 193
Hollandaise Sauce, 67 '
Honey Scotch Cookies, 195
Honolulu Pineapple Cake, 165
Horseradish Souffle, 217
Hot Cakes it la Belle, 42
" Milk Cake, 176
.. Spiced Punch, 10
.. Swiss 'n Cider Dip, 225
.. Tamales, 234
Hush Puppies, 44
Ice Box Gingerbread, 40
Iced Mint Chocolate, 8
ICINGS
Caramel I, 187
Caramel II, 187
Fluffy 7 Minute, 188
Fudge, 187
Lemon Butter, 188
Topping for Yellow or Chocolate
Cake, 189
White, 189
India Chicken Curry, 133
Italian Bread Sticks, 39
.. Chicken, 125
.. Delight, 93
.. Pizza Pie, 89
" Potatoes, 61
.. Rice, Quick, 91
J
Jambalaya, 76
.. Chicken, 124
.. Turkey, 236
J a ~ Cake, 180
Pear, 218
Jane's Special, 95
Jellied Chicken, 126
.. Guacamole Salad, 31
Jelly Roil, 179
Julep, Southern Mint, 8
K
Kabobs, Beef Deluxe, 76
Kabob, Haigayan, 77
Kabob. Fruit, 156
" Shrimp, 154
Kentucky Colonels, 211
L
Lasagna, Baked, 88
Layer Fruit Cake, 186
Leg of Lamb, Barbecued, 152
".. "Roast, 82
Lemon Butter Icing, 188
" Cake Top Pudding, 164
.. Cream Sherbet, 173
.. Drop Cookies, 195
.. Jelly Filling. 187
" Mardi Gras Squares, 196
" Meringue Pie, 204
" Pie, Deep South, 204
" Pork Chops, 84
.. Sauce for Gingerbread, 188
.. Sherbet for Freezer, 173
.. Pie, Frozen, 172






Ii'
INDEX 257



Lima Beans, Baked, 57
" Barbecued, 155
Ume Freeze, 173
" Gelatin and Cottage Cheese Salad,
27
Loaf, Chicken, 127
" Company, 94
" Ham, 80
" Holiday, 94
" Meat with Sour Cream Sauce, 95
Lobster in Chafing Dish, 226
" Rata Avis, 103
" Salad, Congealed (Ecrevisse de Mer
Congelee), 104
Louisiana Cornbread Dressing, 135
Louisiana (Caramel) Pralines, 214
" Red beans and Rice, 51
!'If
Macaroons, Brown Sugar, 196
" Oatmeal, 197
.. Puffed Wheat, 198
l\fama's Mints (Fondant), 212
Mammy's Lemon Chess Pie, 201
Maple Chews, 190
Maple Molasses Cake, 180
Marinade, Round Steak, 153
" for Seafood, 240
Marinated Beef Roast, 79
" Marinated Green Beans with Sour
Cream Sauce, 34
" Vegetables, 35
Marmalade, Beet, 216
Mayonnaise, Piquant, 25
MEATS (See Beef, Veal, Ham, Pork and
Casseroles)
MEAT, Ground
Baked Chili Spaghetti, 92
Baked Lasagna, 88
Beans Supreme, 87
Cabbage Rolls, 88
Chili con Carne, 90
Company Meat Loaf, 94
Eggplant and Ground Meat
Casserole, 87
Ground Beef, Corn and Tomato
Pie, 89
Hamburgers, Q's, 235
Hamburger Skillet Dish, 91
Holiday Meat Loaf, 94
Hot Tamales, 234
Italian Delight, 93
Italian Pizza Pie, 89
Jane's Special, 95 .
Meat Balls and Rice in Consomme, 91
Meat Loaf with Sweet Sour
Sauce, 95
Meat Pie a la Lu, 89
Meat Sauce for Spaghetti, 93
Pizza, 90
Quick Beef Stroganoff, 90
Quick Italian Rice, 91
Sausage and Rice Casserole, 93
Spaghetti· Casserole, 93
Stuffed Bell Peppers, 88
Stuffed HambUrgers, 87
Zatoni (for a large group), 92
:l.feat Sauces
Basic Roux, 76
Brown Sauce, 96
Quick Brown Sauce, 95
Raisin Sauce for Ham, 81
;\leuniere, Sauce, 119
Mexican Casserole, 72
" Casserole, 82
" Casserole, 83
" Dinner, 83
Milk Punch, 8
Mincemeat Hermits, 19i
" lee Cream Pie, 113
:l.fint Julep. Southern, 8
;\lirlitons (Vegetable Pears), Baked. ,;()
" Cold Salad, 56
" Stuffed, 57
;\fock Hollandaise Sauce, 67
:Molded Carrot Salad, 32
" Tuna Salad. 29
" Vegetable Salad. 35
Monkey's Salad Dressing, 23
i\fornay, Crabmeat, 101
Mushrooms and Sour Cream, 57
" Crabmeat in Wine Sauce, 101
" Eggs and. 70
" Pickled, 227
" Shrimp Casserole, 112
.. Stuffed, 231
Mustard or Turnip Greens, 58
N
Nanny's Ripe Tomato Relish, 219
Navy Beans, 52
Noels, Chewey, 192
Noodle Casserole I, 59
~ o o d l e Casserole II. 78
::-.Jut Butter Crunch, 213
" Cake, Christmas, 185
" Cake, Orange Date, 185
" Cake, White, 186
o
Oatmeal Macaroons, 197
Okra Gumbo, 14
Old Fashioned Cooked Salad Dressing, 2,1
" " Hash, 77
" " Pecan Pralines, 211
Olive Cheese Balls, 222
.. Egg Spread, 70
" Rolls in Bacon, 227
Omelet, 232
" Puffy, 70
" Spanish, 70
Onion Canape, Stuffed, 227
" Shortcake, 45
.. Soup, French, 17
Onions, Baked, 59
" Stuffed, 59
000 La La, 173
Orange Candied Pecans, 213
.. Date Nut Cake, 185
Filling, 189
258 INDEX
" Pecans, 213
" Pie, 205
Oven Barbecued Chicken, 151
Oyster Artichoke, Ramekins, 104
.• Casserole, 105
" and Dove Pie, 140
" Pie, 107
H Stew I, 18
Oyter Stew II, 18
Oysters Bienville I, 105
" Bienville n, 105
" Creole Deviled, 106
" en Croustades, 106
" Deviled, 225
" Fitzpatrick, 103
" Johnny Reb, 107
Olga, 231
" Poulette, 107
" Rockefeller 1, 108
" Rockefeller II, 108
" Rockefeller Ill, 109
Ozark Pudding, 161
F
"Panama Limited" French Toast, 42
PARTY }'OODS
Anchovy Cocktail Biscuits, 221
Cheese Asparagus Crisps, 221
Cheese Olive Balls, 222
Cheese Rounds, 222
Cheese Straws, 223
Cheese and Walnut Balls, 222
Chicken Turnovers, 223
Chili Con Quotis, 223
Chili Roll, 224
Cocktail Party Cheese Balls, 221
Cream Cheese Dip, 223
Deviled Ham Dip, 224
Deviled Ham Puffs, 226
Deviled Oysters, 225
Dip for Shrimp, 225
Eggplant Caviar, 226
Fiesta Dip, 224
Garlic Cheese Rolls, 222
Hot Swiss 'n Cider Dip, 225
Lobster in a Chafing Dish, 226
Olive Rolls in Bacon, 227
I)arty Mix, 227
Pickled Mushrooms, 227
Pickled SIlt'imp, 228
Shrimp Balls, 228
Shrimp Dip, 224
Stuffed Onion Canapes, 227
Swedish Meat Balls, 229
Walnut Bourhon Balls, 229
Party Mix, 227
" Shrimp, 113
Pastry, Danish, 41
Peach Pie, Fresh, 205
" Sauce, 189
Peanut Brittle, 212
" Soup, Cream of, 19
Pear Jam, 218
" Relish, 217
Pea Soup, Split, )9
l'eas Scoville, 58
Pecan Bars, 19i1
" Pie I, 205
" Pie II, 205
" Pie HI, 206
Pecans, Glazed, 212
" Orange, 213
" Orange Candied, 213
Pepper Onion Relish, 218
I'erfect Sponge Cake. 183
Pheasant, 139
Pickled Mushrooms, ==7
.. Shrimp, 228 '
PidJes
Bread and Butter, 216
Nanny's Ripe Tomato, 219
\Vatermelon Rin,l, 219
PIES
Angc\, 1i1
Black Bottom, 202
Brownie. 171
Caramel Candy, 200
Chess, 201
Chocolate, 202
Chocolate Angel, 172
Chocolate Refrigerator. 170
Christmas, 203
Coconut, 204
Coffee·Eggnog, 250
Deep Dish Apple, 200
Deep South Lemon, 204
fresh Peach, 205
Frozen Lemon Sherbet, 172
Fudge, 203
Hershey Bar. 202
Ice Cream, Chowlate Crunch, 169
Lemon Meringue. 204
Mammy's Lemon Chess, 201
Mince Meat Ice Cream, 173
Orange, 205
Pecan I, 205
Pecan II, 205
Pecan III. 206
Pumpkin, 206
Rocky Road Chiffon. 203
Rum, 206
Strawberry Glaze, 207
Strawberry Short, 206
Taffy Tarts, 207
Upside Down Apple-Pecan. 201
\v,'alnut Pie, 171
Yam Pecan, 207
Pineapple Almond Dessert, 165
" Bavarian Cream, 165
" Cake, Honolulu, 165
" Cheese Salad. 28
" Cherry Salad, 28
" Fizz, 8
.. Ham on, 80
" Frozen Dessert, 174
" Meringue Cake: 181
" Sherbet, 174
" Turnover Cake, 181
Pinto Beans, 247
Piquant Sauce, 240



I
I
INDEX 259
Pizza, 90
Pizza, Italian Pie, 89
Plum Pudding, 166
Pocket, Veal Roast, 85
Pork, Barbecued, on Buns, l 5 ~
.. Chinese Sweet and Sour, 234
Pork Chops, and Applesauce, 84
.. .. Barbecued, 153
" .. Casserole, 84
" .. Lemon, 84
Potatoes
.. and Mushroom Casserole, 60
.. and Salmon Scallop, 117
Baked with Sour Cream, 60
Crab Stuffed. 60
German Fried, 60
Italian, 61
Puna's, 246
Salad, 35
Sweet with Marshmallows, 61
Pot Roast in Red Wine (Sour Cream
Noodles), 79
Pound Cake, 176
.. •• Grandmother's, 176
Praline Cake. 182
Pralines, 213
.. Louisiana (Caramel), 214
.. Old Fashioned Pecan, 214
.. Rich, 214
Preserves, Strawberry, .251
Puddings
Date, 164
English Plum, 166
Lemon Cake Top, 164
072.rk, 161
Plum, 166
Puffy Omelet, 70
Pumpkin Pie, 206
Puna's Potatoes, 246
Punch
Boston CJub, 11
for a Large Group, 10
Frozen Fruit Juice, 10
Hot Spiced, 10
Milk,8
Rum, 9
Sparkling Cranberry, 11
III
Q
Q's Hamburgers, 235
III
Quail. 142
" Baked, 142
.. Baked, 143
" Chicken Fried, 142
III
II
Quick Beef Stroganoff, 90
" Brown Sauce, 95
" Italian Rice, 91
R
Rabbit Hasen Pfeffer, 143
Raisin Apple Cake, 182
" Sauce for Ham, 81
Rarebit (Rabbit), Shrimp, 73
II
'.
Rarebit (Rabbit), Welsh. 74
Raspberry Salad, 28
Ravigote, Crabmeat, 101
Red Beans and Rice, Louisiana. 51
" " South Louisiana, 52
Redfish Supreme, 115
Red Snapper, Baked, 114
" " Baked with Savory Tomato
Sauce, 113
.. " Bernice, 114
" .. Cold, 114
Relishes
Cauliflower, 217
Cranberry, 218
Pear, 217
Pepper·Onion, 218
Tomato, 218
Remoulade Sauce, 119, 239
" .. for 100, 119
Ribs, Barbecued, 153
Rice and Meat Balls in Consomme, 91
Rice and Oyster Dressing, 136
" Baked Wild, 62
" Browned, 62
" Buttered, 147
" Dirty, 61
.. Dressing, 136
" Dressing for Duck, US
.. Pilaff, 62
" Quick Italian, 91
Sausage Casserole, 92
" Wild Amandine Casserole, 62
Rich Pralines, 214
Ritzy Dessert, 171
Roasts
Barbecued Chuck, 150
Leg of Lamb, 82
Marinated Beef, 79
Pot, in Red Wine (Sour Cream
Noodles), 79
Saddle of Venison, 145
Venison I, 145
Venison II, 239
Rockefeller, Oysters I, 108
" Oysters II, 108
" Oysters III, log
Rocky Rc,ad Chiffon Pie (Chocolate), 203
Rolls
Butter Horn, 44
Garlic Cheese, 222
Herb and Bacon, 44
Whole Wheat, 39
Roquefort and Cottage Cheese Spread, 73
" Cheese Salad Dressing I, 24
" Cheese Salad Dressing II, 25
Rosettes or Timbale Cases, 45
Round Steak Marinade, 153
Roux, Basic, 76
Rum Cream, Frozen, 174
" Pie, 206
" Punch, 9
Russian or Spiced Tea, 10






260 INDEX
S
Saddle of Venison, Roast, 145
SALADS, 26-35
Artichokes iIi, Aspic, 33
Avocado, 34
Avocado with Bleu Cheese
Dressing, 34
Beet, 31
Black Cherry Sherry. 26
Cocoa -Cola, 26
Cole Slaw, 31
Congealed Lobster (Ecrevisse de Mer
CongeIee), 104
Cottage Compote, 27
Crabmeat, 30
Cranberry I, 29
Cranberry II, 29
Cranberry III, 29
Green for 70 People, 35
Cucumber, 32
Egg and Chicken Mold, 30
Emerald, 27
Jellied Quacamole, 31
Lime Gelatin and Cottage Cheese, 27
Fruit and Marshmallow, 28
Green Gage Plum, 26
Green Beans in Sour
Cream Sauce, 34
Marinated Vegetables, 35
Molded Carrot, 3Z
Molded Tuna, 29
Molded Vegetable, 35
Pineapple Cheese, 28
Pineapple Cherry, 28
Potato, 35
Raspberry, 28
Sauterne, 26
Savory String Bean, 34
Shrimp, 30
Shrimp Tomato Aspic, 33
Sour Cream Cucumbers, 32
Tomato ASpic Supreme, 32
Tomato Soup Salad, 33
Salad Dressings (see Dressings, Salad)
Salmon and Potato Scallop, 117
Sand Tarts, 198
Sandwiches, Baked Cheese, 73
SAUCES
Barbecue, 158
Barbecue Basting, 157
Barbecue for Chicken, 157
Barbecue for Left-Over Meats, 158
Barbecued Steak, 157
Barbecue for Twenty People, 156
Basic Roux, 76
Basting for Broiled Chicken, 121
Brown, 96
Butter, 246
Cheese, 71
Chicken Barbecue, 158
for Angel Food Cake, 188
for Broccoli, 67
for Fish, ll8
for Green Beans or Spinach, 66
for Left-over Meat, 158
Hollandaise, 67
Jane, 156
Jiffy Barbecue, 157
Jiffy Hamburger, 157
Lemon for Gingerbread, 188
Marinade Sauce for Seafood, 240
Meuniere, 119
Mock Hollandaise, 67
Peach, 189
Piquant, 240
Quick Brown, 95
Raisin for Ham, 81
Remoulade, II9
Remoulade, 239
Remoulade (A Shrimp Dip for 100
People), 119
Savory Tomato for Baked Red
Snapper, 113
Spaghetti Meat, 93
Sweet Sour (for Meat l,oaf) , 95
White, 66
Sausage and Rice Casserole, 92
Sauternes Salad, 26
Savory String Bean Salad, 34
Scallop and Fish Newberg, 118
Scallopini, Veal, 86
Scorpion, Trader Vic's, 9
Scotch Shortbread, 199
Scrambled Eggs Delicious, 69
Seafood Gumbo, 14
Seafood Tetrazzini, 117
Seafoods (see kinds)
Sensation Salad Dressing, 24
Sherbet
Lemon Cream, 173
Lemon for Freezer, 173
Pineat>ple, 174
Sunshme, 175
Sherried Angel Loaf, 167
Shiskabobs, 150
Shortbread, 199
ShoItcake, Onion, 45
SHRIMP
a la Creole, 109
Amandine, 109
au Vin, 110
Balls, 110
Balls, 228
Barbecued, 153
Barbecued Stuffed, III
Curry, 242
Deviled, HI
Dip, 224
Dip for, 225
Floridian en Papillote, 113
Fondue, 112
Fricassee, 241
Gumbo, 14
Kabob, 154
Mushroom Casserole, 112
Party, 113
Pickled, 228
Pie, 112
Rarebit (Rabbit), 75

I
III
II
III
INDEX 261
Tomato Aspic, 33 .. Short Pie. 206
Salad, 30 String Beans (see Beans, Green or String)
on Skewers, 154 Stroganoff, Beef, 80
II
Skillet Dish, Hamburger, 91 " Quick Beef, 90
Smoked Turkey, 152 Stuffed Artichokes, 48
Smoked Wild Duck or Turkey, 237 " Bell Peppers, 88
Snickerdoodles, 200 .. Hamburgers, 87
Souffie, Cheese, 72 " Mirlitons, 57
SOUPS, 15-20 " Mushrooms, 231
Borsch, 15 .. Onion Canape, 227
III
Chicken Broth, 17 Stuffed Onions, 59
Cold Tomato Soup I, H' .. Oranges with Cream Sherbet, 174
Cold Tomato Soup II. 15 .. Squash, White, 64
Crayfish Bisque, 16 " Tomatoes I, 65
Cream of Peanut, 19 " " II,65
Creme Vichyssoise, 17 Stuffing (Baked Ham), 82
Creme Vichyssoise Glace, 18 .. (Duck, Goose or Turkey), 147
French Onion, 17 Sugar Steaks, 243
Oyster. Stew I, 18 Sukiyaki, 233

II Oyster Stew II, 18 Sunday Night Quickie, 71
Split Pea, 19 Sunshine Sherbet, 175
Turtle, 19 Supreme, Eggplant, 55
Vegetable, 20 Swedish Meat Balls, 229
Sour Cream Cucumbers, 32 Sweet Potatoes with Marshmallows, 61
Sour Cream Noodles (with Pot Roast in Sweet'n Hot Beans, 247
Red Wine), 79
South Louisiana Red Beans, 52
Southern Baked Beans, '51 Taffy, 214
.. Biscui ts, 37 Taffy Tarts, 207
.. Black Eyed Peas, 52 Tamale Pie, g,1
" Mint Julep. 8 Tamales, Hot, 234

Spaghetti, Baked Chili, 92 Tarts, Sand, 198
" Casserole, 93 Tea, Spiced or Russian, 10
" Chicken 1, 128 Teche, 'Crabmeat, 102
" " II, 128 Tetrazzini, Chicken, 131
.. Chicken Casserole. 129 Tetrazzini, Seafood, 117
.. Meat Sauce, 93 Thousand Island Dressing. 25

Spanish Omelet, 70 Timbale or Rosette Cases, 45
Sparkling Cranberry Punch, II Toad in Hole, 71
Spiced Punch, Hot, 10 Tomato and Apple Casserole, 64

I
T

Spiced Tea, or Russian, 10 .. Aspic Supreme. 32
Spinach Madeline, 63 .. Baked or Stuffed, 65
" with SOur Cream, 63 .. Hot Stuffed, 65
Sponge Cake, Perfect, 183 .. Soup Salad, 33
Spoonbread, 45 Tomato Relish, 218

Squash Ring, Baked, 63 .. Nanny's Ripe, 219
" Souffle, 64 Tomato Soup, Cold I, 15
.. Stuffed, 64 HUll, 15 If
Squirrel Brunswick Stew, 144 Torte, Date, 193
" Country Style, 143 .. Graham Cracker, 172

" Pie, 144 Tortoni, Biscuit, 167
St. Denis Eggs, 00 .. Coffee Biscuit, 1()7
Starches (see kinds) Trader Vic's Scorpion, 9

Steaks, Barbecued, 245 . Treasure Cake, 184
.. Barbecued Ham, 152 Tropical Style Baked Bananas, 161
.. Charcoal Broiled, 243 Trout with Almonds (Truites aux
.. Sugar, 243 Amandes), 117
" Venison, 146 Truites aux Amandes (Trout with
Stew, Squirrel Brunswick, 144 Almonds), 117
Stew, Turtle, 242 Tuna Casserole, 116
Stewed Chicken, 237 " Mold, 116
Strawberry Blanc Mange, 175 .. Pie, 115
.. Cake, 182 .. Salad, Molded, 29
.. Glaze Pie. 207 Turkey. Jambalaya, '236
.. Preserves, 250 " Rochambeau, 134


· i
.. re·",... tl _______________ ...:__-­
262 INDEX
" Smoked, 152
" Smoked (or Wild Duck), 237
Turnip or Mustard Greens, 58
Turtle Soup, 19
" Stew, 242
Turtles, Chocolate Fudge, 212
V
Veal Brucdaluna, 232
" Cutlets with Wine, 8"
" Paprika, 86
" Pocket, 85
" Scallopini I, 86
" Scallopini II, 86
Vegetables and Starches (see Kinds)
Vegetables Galore, 66
" Marinated, 35
" Molded Salad, 35
" Vinaigrette, 65
Venison, Broiled, 146
" Ground Meat Patties, 146
.. Roast I, 145
" Roast II, 239
" Roast Saddle, 145
.. Steaks, 146
Vichyssoise, Creme, 17
Vichyssoise, Creme Glace, 18
Vineyard Chicken, 134
W
Waflles, Cheese, 46
Walnut Bourbon BaIls, 229
" Cheese Balls, 222
" Pie, 171
Watermelon Rind Pickles, 219
Welsh Rarebit (Rabbit), 74
White Bread, 247
White Icing, 189
" Nut Cake, 186
'f Sauces, 66
Whole Wheat Rolls or Bread, 39
Wild Duck, Barbecued, 151
" Ducks I, 141
" Ducks II, 238
.. Ducks III, 238
Woodcock, 74
Y
Yam Pecan Pie, 207
Yams, Candied, 58
Yeast Raised Douuts, 248
Z
Zatoni (for a large group) , 92







I
I
I

RIVER ROAD RECIPES

PUBLISHED

BY

THE JUNIOR LEAGUE

OF

BATON ROUGE, INC.

BATON ROUGE, LOUISIANA

CONTENTS
For three years we have dreamed cookbook. We collected furiously, tested prodigiously, edited relentlessly, typed incessantly, proofread con­ tinuously and highly hoped . .. that our book would be enjoyed and used by you.

Page
BEVERAGES GUMBOS AND SOUPS SALADS HOT BREADS VEGETABLES CHEESE AND EGGS MEAT SEAFOOD POULTRY GAME BARBECUE DESSERTS CAKES AND COOK,IES PIES CANDY. PRESERVES AND RELISHES PARTY FOODS HOW MEN COOK INDEX.
Trade names of products are given only when necessary.
ICINGS

6
12
21
36
47

68

75
97
120
137
149
159
175
190
200
209
215
220
230
251

BEVERAGES

Sprinkle with nutmeg to taste. it must have a delightful fragrance when the package is opened. Add whiskey slowly. Shake in bottle before serving. and travelers consider our coffee a wonder and a joy. as of an old pipe. Pour into the grounds just enough boiling water to moisten well. a little boiling water at a time. though this is a matter of taste. this darkens the color and changes the flavor. CHAUVIN WILKINSON EGG NOG 1 dozen eggs 1 quart cream n 1~ cups sugar 1 pint whiskey Separate eggs. How important then is the art of making good ·coffe·e! Of prime importance is fresh coffee. pint brandy %. Beat yolks and add sugar until creamy. Serves 10-12. or it may acquire a stale smell. allow one tablespoon of coffee per cup of water. Do not re­ frigerate. A word of caution about the necessity of cleanliness of the coffeepot. Serves 12-14. while beating constantly. separated 1 quart cream %. and CAFE day of a South Louisianian! Many a Creole insists that the morning cup lengthens the life span. To retain this first aroma is our aim. P. Never boil coffee. Continue pour­ ing slowly. it requires more than ordinary care. until a delightful aroma escapes fTom the closed spout and tempts you to taste the rich. CAFE AU LAIT is made by adding milk or cream just brought to the boiling point. Continue beating and add sugar and another pint of unwhipped cream. Hence. Usually. and immediately put the top on and stop up the spout.e are used. Add brandy and rum gradually (I tablespoon at a time). Bottle and store in outside temperature (the window ledge is a good place). RALPH PERLMAN . Add whipped cream and stir well. Some Southerners like chicory in their coffee. Add I pint of unwhipped cream and the well-beaten egg whites. Whip half of the whites (6) and add to the above mixture by folding them. cup granulated sugar 6 tablespoons rum Nutmeg Beat egg yolks. set the pot in a pan of hot water to keep the coffee hot. equal parts of milk and coffe.BEVERAGES CAFE NOIR. fragrant concoction that is cate nair. EGG NOG I Make One Week Before Serving: 4 eggs. Using a French drip pot. MRS. Chill well. MRS. the early morning cup or after AU LAIT at breakfast time are highlights in the 7 dinner demitasse. A bitter taste often results from the chemical action of the coffee creating a substance which clings to the interior of the pot.

Stir until glass frosts. Serves 12-15. cup Bacardi 1 egg white PINEAPPLE FIZZ %. coffee and salt. place hand on cover of blender and blend another minute. Return to heat until scalded. shaking until foamy. SOUTHERN MINT JULEP 4 sprigs fresh mint 1~ jigger bourbon whiskey 1 teaspoon sugar Crush mint leaves and sugar in a 12-ounce glass. Fill with cracked ice and add whiskey. Sprinkle a pinch of grated nutmeg on top. stirring until chocolate melts and comes to a boil. water. MRS. mix chocolate. Decorate with sprig of mint. stir constantly while adding milk. in medium sauce pan. HENRY MILLER MILK PUNCH Crushed ice Nutmeg 1 large tablespoon brandy or whiskey % glass sweet milk Fill large glass i full of sweet milk. or stir over low heat until dissolved. This makes 3 servings. MRS. not boiled. Fill re­ mainder of glass with crushed ice and pour into shaker. reduce heat and cook for 3 minutes. add sugar and hot water and blend about a minute. each serving topped with whipped cream. Serve in tall glasses and garnish with whipped cream or ice cream. stirring occasionally. Add brandy or whiskey. Remove from heat. PRENTICE BOLIN ICED MINT CHOCOLATE 2 I-ounce squares chocolate ~ cup sugar ~ cup hot water 1 can (13 ounce) evaporated milk teaspoon vanilla teaspoon peppermint fla­ voring or 4 or 5 sprigs fresh mint 1 cup cracked ice * * Cut chocolate into small pieces and place in blender. Set over low heat. Serve coffee piping hot. cup unsweetened pineapple juice 1~ cups crushed ice MRS. Good ladies' drink. Add other ingredients. . %.8 BEVERAGES DANISH COFFEE 1 ~ squares chocolate cup instant coffee 1 cup water teaspoon salt 1 quart milk ~ cup sugar ~ cup chilled whipping cream * * Chill bowl and beater. Beat whipping cream in well chilled bowl until cream stands in peaks. sugar. PRENTICE BOLIN Shake until frosted in shaker.

cut in small pieces Dilute with ice only This makes 5 quarts. LEE HERZBERG through MRS. Add sufficient sugar to the yolk to make it stiff. Freeze cubes with curls of lemon or orange peel. add more ice and pour into champagne glasses. RALPH PERLMAN TRADER VIC'S SCORPION 6 ounces orange juice 4 ounces lemon juice '6 ounces light rum 1 'ounce gin 1 ounce brandy 2 ounces orgeat syrup Mix thoroughly and pour over cracked ice. Add a little green coloring to the water before freezing. it adds a nice flavor. maraschino cher­ ries with stems intact) or sprigs of mint in the ice cubes. . Good for colds. Beat egg white until stiff and add to yolk. use boiled water in the ice trays. TIPS FOR PUNCH For very clear ice cubes. Fancy ice cubes: 1. 6 lemons. In making punches or fruit drinks) one may boil the rinds and use the juice remaining. Garnish with a fresh flower. Let stand 2 hours. The late MR.INCH 2 quarts Bacardi rum 1 pint maraschino cherries 1 quart bourbon and juice 6 oranges. Stir in the brandy and rum and fill remainder of glass with hot milk. 2. RUM PI. Add sprinkling of nutmeg on top. You can use I quart charged water or ginger ale. Serves 4. Ice floats for holiday punches are made by freezing delicate flowe'rs in various shaped containers. for cool­ looking effect. 4.BEVERAGES EGG FLIP 9 1 egg Sugar 1 tablespoon brandy ~ tablespoon rum Rot milk Pinch of grated nutmeg Separate egg. cut in small pieces 1 quart unsweetened pineapple juice . 3: Freeze left-over ft'uit juices or drinks in the cube trays to se1-ve in iced tea or other fruit beverages.

juice and rind 4 teaspoons 2 lemons. 8 cups water. MRS. If too strong. EIDSON PUN... This makes 8 quarts punch. and pineapple juice.. Serves 75. Combine and boil together several minutes. 3 gallons water 2 quarts ginger ale Boil suga. Add this to the first mixture.BEVERAGES FROZEN FRUIT JUICE PUNCH 3 ea. through a thin cloth. lemon juice. let stand 5 minutes. W. sugar.. MRS. juice and rind 10 whole cloves 10 whole allspice tea Boil together for 10 minutes. cloves and spice tied in bag of cheesecloth. JOHN HOPPER HOT SPICED PUNCH 1 pint grape juice 1 lemon. orange juice.r and the 2 cups water together to make a syrup (about 10 1ID1lultes). ROBERTS . K. sliced 1 teaspoon whole cloves 12-14.. remaining water ginger ale. Serves about 15. MRS.CH FOR A LARGE GROUP cups sugar cups water cups strong tea cups lemon juice 2~ cups orange juice 4 2 2 2 2 large cans pineapple JUIce 2 packages frozen strawber­ ries (with juice) .ns frozen lemonade 2 cans frozen pineapple juice 2 cans frozen grapefruit juice Z eans frozen orange juice 4 boxes frozen raspberries Dilute all frozen juices according to instructions on cans and com­ Crush frozen raspberries through food mill.. A.. RUSSIAN OR SPICED TEA 10 cups water 2 cups sugar 2 oranges. MRS. 1Y2 pints water 1 stick cinnamon bark 1 teaspoon whole allspice M. Add tea. lemon and orange rinds. Pour 2 cups of boiling water over the tea. R. GORDON."" to use in place of ice. THOMAS P. Mix remaining i raspberries with above juices. a little more water may be Serve very hot or very cold. -Y2 cup sugar Serve steaming hot. 'Freeze 1 amount of mil. Pour over block of ice or ice cubes. Chill add the thawed strawberries (with juice). SR. generously..

Add water and beat until sauce is melted. or 8 No. LACOUR SPARKLING CRANBERRY PUNCH 1 large can jellied cranberry sauce 2* cups water ~ cup sugar Mint ~ cup lemon juice 1 teaspoon almond extract 1~ cups ginger ale Clove-studded lemon slices Crush cranberry sauce in can with fork and empty into saucepan. Beat with rotary beater. This makes 11 gallons and is a lovely punch for receptions. Stir in lemon juice. . Just before serving. pineapple chunks. Serves 12 punch cups. Add sugar and cool. extract and 1 cup of ginger ale. Immediately before serving add remaining ingredients and pour over large chunks of ice. and serve well iced in frosted glasses.or fresh Combine lemon juice. 2 cans pineapple chunks 3~ pounds sugar (7 cups) 3~ 3~ quarts good ~ pint cur~ao 11 quarts white wine champagne 10 boxes frozen strawberries . and sugar. cut in small chunks. Garnish with mint and clove-studded lemon circles. dilute with remaining t ginger ale. OVIDE B. MRS.BEVERAGES "BOSTON CLIJB" PUNCH Juice of 9 dozen lemons 4 large fresh pineapples.

I GUMBOS AND SOUPS .

and pepper. quartered 1~ teaspoons salt 3 cloves garlic Pepper Oysters (~ pint and up) ~ bell pepper 3 tablespoons oil or bacon Shrimp (% pound and up) drippings 1 teaspoon file Let vegetables simmer in water until they fall apart. stirring constantly. File is added AFTER the gumbo is removed from the heat. CHARLES HUSTMYRE . boil the bones and use this stock in the gumbo. Fry okra with tomato and onion in the shortening. duck or chicken carcass. turkey. dredge with flour. Brown roux. then add oysters and simmer 5 more minutes. Never add file while gumbo is cooking because boiling after the fite is added tends to make the gumbo stringy and unfit for use. Their word for sassafras is Kombo. whereas okra is cooked with the gumbo. salt. Serves 6. Gumbo is best served over mounds of hot rice in a large fiat soup bowl. just before serving. MRS. Salt and pepper to taste. Slowly stir in seasoned water. it used to be made by the Choc­ taw Indians. then salt and pep­ per. Serves 4. seafoods or bacon. Add shrimp and cook 15 minutes. BASIC GUMBO FIL:E 3 tablespoons flour 3 quarts water 1 onion. Gumbo is a wonderful means of using leftovers: bits of ham or a ham­ bone. Make dark roux of oil and flour. from which we get our word-"Gumbo.) Gumbo is subject to infinite variations. File should be added after gumbo is removed from heat. Allow to stand 5 minutes after stirring in file. Stir for a few minutes. Add fried chicken and the vegetables. Make a roux in heavy skillet with grease from fried chicken and flour. Add water." File is never put in until just a minute before serving. It may be made with file or with okra as a thickening agent. Cook 5 minutes. The thickness of the gumbo depends on the amount of water. THE EDITORS CmCKEN OKRA GUMBO 3 tablespoons shortening or 1 spring fryer (about 2 bacon drippings (from that pounds) used to fry chicken) 1~ pounds fresh okra 2 tablespoons flour 1 fresh tomato. Mash on plate. discarding pepper skin. chopped 3 quarts water 1 large onion. (When using a carcass or a ham bone. Return pulp to water. chopped Salt and pepper to taste 2 tablespoons shortening Cut up chicken. See Basic Roux in Meat Section. all these ingredients are intachangeable in the following recipes. Fry until brown. File is the powdered sassafras leaf. The roux should be thicker for an oyster gumbo than one without because of the water exuded by oysters. Cook for about 2 hours.GUMBOS AND SOUPS 13 A Word About Gumbos: Gumbo is an ORIGINAL creation and a cherished possession in South Louisiana kitchens. sausage.

Add tomatoes when okra is nearly cooked. Set aside. Smother okra and onions in oil. chopped 1 No. Serve hot over boiled rice. add t pint oysters and 1 can fresh or frozen crabmeat. Serve with rice. and tomatoes to the cooking meat mixture. stem and cut okra into tinch pieces. chopped 3. Put cooking oil into deep 'pot. If okra is not used. parsley. garlic. add chicken and ham. Cover and cook slowly for 30 minutes. When hot. Fry until brown. Next add fried okra and juice of the tomatoes. Serves 6 to 8. add gumbo file after turning off heat. quarts boiling water Salt to taste Red pepper to taste 1 bay leaf Wash. Immediately add bay leaf and water which has been boiling. Makes about 4 quarts. Add shrimp to this for a few minutes stirring constantly. cut up Meat of 1 ham bone or 1 pound ham. Season with salt and pepper. chopped 2 tablespoons oil 1 can tomatoes 2 quarts water 1 bay leaf 1 teaspoon salt 3 pods garlic (optional) Red pepper (optional) Peel shrimp uncooked and devein. which has been picked for shell. and pepper.okra.to 4-pound chicken. 2 can tomatoes 1 large onion. salt. Add shrimp and roux to this. In addition to the shrimp. MRS. Salt and pepper to taste. FRANK SAMUEL SHRIMP GUMBO 2 pounds shrimp 2 tablespoons oil 2 tablespoons flour 3 cups . . Add the onion. Do this with as little grease as possible. Let simmer for about an hour. chop'p'ed 2 tablespoons cooking oil 1 3. bay leaf. After adding oysters and crabmeat. Cover and let simmer about ten minutes. Chop tomatoes fine and save juice. diced 3 sprigs parsley. stirring frequently.14 GUMBOS AND SOUPS OKRA GUMBO 50 pods fresh okra. Make roux (dark) of flour and oil. S~OOD GUMBO The same basic gumbo as for the shrimp may be used. chopped or 1 tablespoon ftle 2 onions. cook slowly for about 15 minutes. being careful not to scorch. Then add water.

Serves 4 to 6. B. MRS. remove from heat. CHESTER WILLIAMS COLD TOMATO 2 cups tomato juice or mixed vegetable juice 1 rib celery ~ medium green pepper 2 medium carrots 1 medium tomato ~ cucumber SOUP I Salt Tabasco Pepper Worcestershire sauce ~ lime or lemon. add diced cucumber. Tabasco. tops included 10 cups soup stock or 4 cans clear bouillon diluted with 2 cans water or 12 chicken bouillon cubes dissolved in 10 cups water 1 tablespoon lemon juice 1 tablespoon salt ~ teaspoon pepper 1 cup sour cream ~ cup flour Wash. Slice lime or lemon very thin. Add a little of the hot beet mixture. Mix lemon juice. Add. 4 1 2 1 COLD TOMATO SOUP II fresh ripe tomatoes. reserving fresh leaves. MRS. Add beet tops. Just before serv­ ing. thinly sliced Chop all vegetables to easy bite size. BRENNAN . '''or­ cestershire sauce to taste. Let stand in refrigerator over night. An electric blender does a superb job. place one of the lime or lemon slices in each bowL Serves 2. Add salt. Serves 4 to 6. Do not allow mixture to boiL Serve at once. HUBERT F. diced 1 cucumber. making certain all Hour is moistened. A blender does a good job of this. stirring constantly. cover and bring to a boiL Reduce heat and simmer until beets are done. stirring until well blended. and sour cream together. MRS. pepper. This is a refreshing soup for hot summer days. diced tablespoons olive oil 2 teaspoons salt tablespoon wine vinegar 2 teaspoons sugar Black pepper to taste Mash and mix all ingredients except cucumber. Blend in Hour care­ fully. When mixture gets to steaming point. pepper. JR. Serve in bowls. Place soup stock and beets in large pot. peel.GUMBOS AND SOUPS 15 SOUPS BORSCH 10 medium-sized beets. Chill thor­ oughly. mashed medium onion. chopped medium fine. 1~ cups water peeled and diced 1 clove garlic. LUIKART. and slice beets thin. salt. Pour slowly into soup. C.

Remove· from heat. crayfish tails.16 GUMBOS AND SOUPS CRAYFISH BISQUE (Pronounced CRAWFISH on River Road) 18 pounds crayfish Gravy: 1 cup fat Salt and pepper to taste 1 cup flour 1 tablespoon Worcestershire 2 tablespoons tomato paste sauce 3 medium onions 2 quarts water 4 ribs celery 2 quarts hot water 4 large cloves garlic 1 bay leaf 1 medium bell pepper 1 lemon sliced ~ crayfish fat ~ crayfish tails Crayfish "heads" Stuffing for heads: 2 ribs celery % cup butter or bacon fat 8 cloves garlic ~ bunch parsley 2 large onions 1 medium bell pepper % crayfish tails ~ bunch green onion tops 1 teaspoon black pepper 1 teaspoon red pepper 1 teaspoon thyme Juice of 1 lemon 1 tablespoon Worcestershire sauce 1 teaspoon monosodium glutamate 1 tablespoon salt 1 box bread crumbs ~ crayfish fat Cook crayfish in almost boiling salted water for 20 minutes. mixing well. MRS. Stuffing: Grind celery. Peel tails and clean heads. Add tomato paste. and stuffed heads 10 minutes before serving.) Gravy: Make a roux. Add crayfish fat and seasonings. and bake in 400 0 oven for 20 minutes. HANSEN SCOBEE . garlic. saving any yellow fat that clings to them in a separate container. celery. and bell pepper and cook in fat until tender. parsley. (These shells are actually the thorax or body. Add 2 quarts hot water. stir and let boil up. Cook in roux until tender. Slowly stir in 2 quarts water. roll in bread crumbs. Stuff heads. Serve over rice. Grind crayfish tails and green onions and add to above. Place few stuffed heads in each soup bowl along with gravy mixture. Grind onions. onions. Save "head" shells to stuff. stirring constantly until golden brown. lower heat and cook 30-40 minutes. Add bay leaf. Drop in lemon slIces. Add bread crumbs (reserve t cup to roll heads in). Remove and drain. Stir in all seasonings. Serves 16. Use crayfish fat and enough warm water to make stuffing the proper consistency for handling. garlic and bell pepper.

Sprinkle cheese over all. Press through fine sieve. simmer 3 or more hours. Cover and simmer for thirty minutes. Add the vegetables. Add cream. W. Serve very cold and garnish with chopped chives. preferably red 1 tablespoon olive oil 2 tablespoons butter 1 teaspoon sugar Salt and cayenne pepper to taste 1 quart chicken stock Small rounds of French bread. Strain. Add potatoes. MRS. let boil I hour longer. chopped 1 large onion. Bake in oven for 20 minutes. Serves 6. Rice or noodles may be cooked in the broth to make chicken-rice or chicken-noodle soup. HARVEY cup sliced onion 2 tablespoons butter 2 cups thirily sliced potatoes 2 cups chicken broth 1% teaspoon salt * CREME VICHYSSOISE 1% cups milk 1 cup breakfast cream Worcestershire sauce. bring to boiling point. float it on top of soup.to 4-pound hen 3 to 4 quarts water 3 cups celery. hot sauce. Cover with water and let come to a boil. WRIGHT. Cool. Additional zest may be ob· tained by adding about one tablespoon finely minced green onion when adding cream. MRS. and cayenne. Fry very slowly in oil and butter until soft and translucent. or mix in electric blender. and salt. Serves 4. salt. JR. toasted 4 tablespoons grated Par­ mesan cheese Cut onions rather small. FRENCH ONION SOUP 4 onions. H. Chill. croquettes. remove fat and add seasoning to taste. Serves 8 to 10.GUMBOS AND SOUPS ClIICKEN BROTH 3. diced 17 6 sprigs parsley tea­ 2 sprigs thyme or spoon powdered thyme 1 tablespoon salt teaspoon pepper * * Select an old hen or a stewing hen. or creamed chicken. vVorcestershire sauce. Cover tightly. Add sugar. Bring to boiling point. Put all in casserole and add stock. Add milk. celery salt to taste Slightly brown onions in butter. broth. DAVID T. and use for salads. Remove chicken from broth before it falls to pieces. stuck with a clove 2 medium-sized carrots. DAVID VAN GELDER . hot sauce. MRS. and celery salt. After toasting French bread.

Before serving. Serves 3. sliced fine 2 ounces sweet butter 5 medium potatoes. Heat milk separately. Serves 4. Do not boil. pepper. Add green part of chopped onions. chopped celery. and seasoning. While oysters are cooking. add to roux. chopped fine 1 rib celery. Return to heat and add 2 cups milk and 2 cups medium cream.18 GUMBOS AND SOUPS CREME VIC1fYSSOISE GLAC:&E 5 leeks (white part). Chopped chives may be added when serving. Serve very hot. Add salt. CHAUVIN WILKINSON OYSTER STEW 2 or 8 dozen small oysters with liquor 6 small green onion. Add oyster mixture to milk and butter. The late MRS. minced 1 quart milk 1 stick butter or oleo Salt and pepper Worcestershire sauce 8 rolled crackers Strain oyster liquor and save. Pick oysters for shell. Do not boil. Remove cloves before serving. Cook slow­ ly. simmer one quart milk and stick of butter in saucepan. Cool and then run through a very fine strainer. chopped 1 quart milk 1 rib celery 6 cloves Salt Red pepper Worcestershire sauce White pepper 8 dozen oysters and liquor Make raux of Hour and butter. broth. Add white part of chopped onion and cook for short while. J. Boil from 35 to 40 minutes. MRS. Simmer a few minutes. add rolled crackers. LANCASTER COLLENS OYSTER STEW ~ stick butter 1 tablespoon 110m 1 small bunch green onions. BREs. H. through MRS. MRS. sliced fine 1 medium onion. Crush and run through fine strainer or put in blender. Cook chopped vegetables and oysters in oyster liquor until oysters are plump and edges begin to curl. Season to taste and bring to a boil. WILLIS N. add oysters and hquor. and salt. cloves. Chill thoroughly before serving. and Worcestershire sauce to taste. add the heavy cream. Do not overcook. Add pota­ toes. When thickened. sliced fine 1 1 2 2 1 quart chicken broth tablespoon salt cups milk cups medium cream cup heavy cream Brown the leeks and the onion very lightly in the butter. chopped fine Few sprigs· parsley. When -soup is cold. Serves 8. MADDOX .

and salt. Make roux using shortening and flour. Before serving put soup through strainer. hard cooked onions. hard cooked (optional) % carrot. JOE MACCURDY . MRS. Bones may be removed from turtle meat. Serves 10 to 12. WILBERT Plaquemine. The iate MRS. CREAM OF PEANUT SOUP 1 S 1 2 tablespoon butter tablespoons peanut butter teaspoon minced onion tablespoons flour 2 cups scalded milk or 2 cups milk and 1 cup chicken stock Salt and pepper to taste Cook onions in butter and peanut butter for 5 minutes. Add flour and stir until smooth. Silnmer for one hour. onions. fat. Serves 6.GUMBOS AND SOUPS SPLIT PEA SOUP 1 large bam bone Seasoning (salt. Add meat to stock. ground Salt and pepper to taste pods garlic. Remove scum which forms with spoon. Garnish with sliced hard cooked eggs and parsley. Cook in double boiler 20 minutes. Continue boiling until peas have dissolved. Cook slowly for two and a half hours. Chopped peanuts can be added. Add ground celery. Add scalded milk. and bell pepper. Strain stock and add to roux. sliced thin quarts water tablespoons flour 4 tablespoons Worcestershire tablespoons shortening sauce ribs celery. pepper. BRES. if desired. Turn heat low and add seasoning. MRS. Replace ham bits in soup. Add 1 tablespoon sherry per serving shortly before serving. H. etc. discarding bone.optional) Parsley (optional) heaping tablespoons whole Boil turtle meat in water until tender. Add lemons. Worcestershire sauce. garlic. Remove turtle meat from stock. La. grolUld serving (. J. Season to taste. grolUld 1 tablespoon sherry per large green pepper. To serve. Place bag of spices in soup. CHAUVIN WILKINSON 3 4 3 2 3 3 6 1 3 TURTLE SOUP spice (tied in thin cloth) pOlUlds turtle meat 2 lemons. through MRS. you may add a tablespoon crumbled bacon and chopped egg to each plate of soup after soup has been ladled. diced 19 Place split peas and ham bone in cold water and let come to a rapid boil. PETER M. red and 1 pOlUld split peas white pepper) 3 quarts water 6 slices bacon (optional) 1 white onion 2 eggs. grolUld 4 eggs.

20 GUMBOS AND SOUPS VEGETABLE SOUP 2 pounds heavy beef brisket or soup bone 1 large onion 2 teaspoons salt 2 ribs celery 1 large Irish potato 3 quarts water 1 can tomatoes 1 cup chopped cabbage 3 carrots. Mash the well cooked onion. whole onion. One medium sized can of cooked vegetables may be used in place of fresh vegetables. Take soup meat from pot and remove meat from bone. chopped ~ potato. DUDLEY POPE . diced 2 ribs celery. chopping to bite size and discarding bo. A small amount of spaghetti or macaroni may be broken into soup during the last 20 minutes of cooking. potato. and whole potato very slowly for three hours or longer. Serves 10. chopped 6 sprigs parsley. cooking until vegetables are well done. 2 whole ribs celery. and celery through strainer.ne and fat. Add tomatoes and other vegetables. Return these ingredients and meat to liquid. MRS. chopped 1 turnip. chopped ~ onion. minced Pepper to taste (optional) Spaghetti or macaroni (optional) In four-quart covered pot broil meat with salt.

SALADS .

maestro of chefs. SALAD HINTS: 1. vinegar. 1. Mustard and Sweet Cream Dressing-one-third pint fresh cream mixed with one teaspoon dry mustard. 2. beating thoroughly after each addition. Always break lettuce in bite-size pieces. using the whites sliced julienne fashion. 2. This tossing takes time. KENNETH SWARTWOOD . salt and pepper. 5. salt and pepper. To mix your salad. CELERY SEED DRESSING (For Fruit Salad) % cup sugar 1 teaspoon dry mustard 1 teaspoon salt 1 teaspoon paprEka teaspoon pepper * grated onion cup vinegar 1 cup salad on 1 tablespoon celery seed Red food coloring * * To dry ingredients add a little vinegar. never cut it with a knife. Cream Dressing-three parts of cream to one of vinegar. Then add remainder of vinegar and celery seed. pour over. 3. Bacon Dressing-hot bacon drippings replace the oil in the basic oil dressing. toss the greens well with wooden fork and spoon. or let­ tuce. Add a small amount of red food coloring to make the dressing a soft rose color. each leaf must be coated but not drenched with dressing. Will keep in a sealed jar in refrigerator. then add oil slowly.22 SALAD DRESSINGS FIVE BASIC GREEN SALAD DRESSINGS There are literally hundreds of dressings for salads. Good! MRS. Egg Dressing-sieve hard-cooked egg yolks. chopped or sieved and sprinkled on the salad as garnish. place lettuces. mix with oil. Oil Dressing-basis for French Dressing-three parts of oil to one of vinegar (or lemon juice). but actually they are variations of the dressings of Escoffier. This is especially good on cabbage. 3. the juice of a lemon. 4. shake dressing vigorously. plus salt and pepper. greens and herbs in the salad bowl. You may fol­ low the recipe for anyone dressing and add your own variation. 4. Salad dressing should be added to greens just before serving. Serve salad only in well chilled wooden bowls or on well chilled plates. spinach. a little at a time. more salt and pepper than above oil dressing.

~ cup salad oil 1 teaspoon salt ~ teaspoon pepper Mash egg yolks in bowl. add to above and blend again. FRED C. Add sugar. Makes It cups. LOUIS MOSCHETTE . Break up cream cheese. FRUIT DRESSING FOR FRUIT SALAD ~ cup sugar Juice of 1 lemon Juice of 1 orange ~ teaspoon salt % cup pineapple juice 3 eggs 1 teaspoon grated lemon rind Measure lemon and orange juice into measuring cup. FREY. salt. MRS. MRS. ROBERT BOWLUS EGG SALAD DRESSING 5 hard cooked eggs ~ cup lemon juice . serve on lettuce wedges. R. Cook over simmering water. Shake thoroughly. Use on green salad. Cool and store covered. GEORGE SMALLING MONKEY'S SALAD DRESSING 1~ cups salad oil ~ cup vinegar 6 tablespoons minced parsley 3 tablespoons minced green pepper ~ teaspoon red pepper 1 large onion (chopped) 1 tablespoon each of confec­ tioner's sugar. Break egg whites in small pieces and add. Delicious on tossed green salad. and grated rind and beat to blend. Place in top of double boiler. JR. Will keep in refrigerator. salt and pepper. Cut garlic and add last. MRS. Ex. MRS. Thin with plain or whipped cream when ready to serve on fruit salads. stirring constantly until thickened. Add oil and mix well. eggs. Stir well. and salt 1 teaspoon dry mustard 1 3-ounce package cream cheese Put first eight ingredients into blender and blend for I minute.SALAD DRESSINGS CREAMY FRENCH DRESSING 23 1 teaspoon paprika 2 cups salad oil 2 tablespoons brown sugar ~ teaspoon dry mustard 2 teaspoons grated onion or ~ cup vinegar 3 tablespoons catsup onion juice ~ egg white (unbeaten) 1 teaspoon salt 2 gloves garlic Mix thoroughly all ingredients. Add pineapple juice to make I cup of juice.eellent. Add lemon juice. This should be made at least one hour before using.

Add hard cooked egg.~ cup sour cream 1 cup mayonnaise tablespoons chopped green onion ~ cup chopped parsley tablespoon lemon juice Salt and coarse black pepper MRS. May be stored in refrigerator indefinitely. OLD FASmONED COOKED SALAD DRESSING 1~ tablespoons flour 1 egg 1 tablespoon butter 1 cup milk . Serves 8-12. crushed vinegar tablespoons chopped an~ chovies (optional) . Makes 1 pint. ROBERTS ROQUEFORT CHEESE SALAD DRESSING 1 teaspoon dry mustard :xl cup wine vinegar 1 teaspoon salad herbs % cup oil 1 teaspoon seasoning salt 2 teaspoons salt 1 clove garlic. Dressing is salty and salad will need little. Cook until mixture thickens. Remove from the fire and add butter. if any. ~ teaspoon mustard 1 teaspoon salt :xl teaspoon paprika 1 tablespoon sugar SENSATION SALAD DRESSING ~ pound finely ground 1 pint salad oil Juice of 2 lemons Romano cheese Juice of 3 cloves of garlic Shake all ingredients in a quart jar. EANES. Add well-beaten eggs to the milk and slowly mix the liquid into dry ingredients. MRS. after mixture cools.24 SALAD DRESSINGS GREEN GODDESS SALAD DRESSING 3 tablespoons tarragon wine clove garlic. JEAN FREY FRITCHIE . salt. water cress. MRS. Especially good tossed with lettuce. add vinegar. and parsley leaves. Salt and pepper greens as desired before adding dressing. THOMAS P. if desired. Dressing will keep indefinitely in refrigerator. Delicious poured over home grown lettuce. Serves 8. ERNEST R. MRS. pressed or 1 teaspoon black pepper 1 teaspoon garlic powder % teaspoon red pepper % teaspoon hot sauce 1 teaspoon Worcestershlre sauce ~ pound Roquefort or Bleu cheese Place all ingredients in blender and mix thoroughly. CLAY RICHMOND 1 2 3 1 Mix in order given and chill. JR.4 cup vinegar Mix dry ingredients together in top of double boiler.

1 * 2 2 1 THOUSAND ISLAND DRESSING cup mayonnaise teaspoon Worcestershire sauce cup chili sauce 1 tablespoon chopped stuffed hard-cooked eggs. fish.~ teaspoon black pepper 3 tablespoons boiling water 1 teaspoon mustard * * Put egg yolks or whole egg into small mixing bowl. PIQUANT MAYONNAISE 2 egg yolks or 1 whole egg ~ teaspoon Worcestershire 1 pint salad oil sauce 1 teaspoon salt teaspoon hot sauce 2 tablespoons vinegar teaspoon red pepper . MILTON WOMACK.) Grated onion can be added if mayonnaise is to be used for sandwiches. mix well. slowly add salad oil. Oil can then be added faster. etc. Increase speed to medium high. chicken. mixing well. Beat on medium speed until thoroughly mixed. add lemon juice slowly. When all oil is used. vinegar and pepper. eggs. chopped pimiento (optional) teaspoon grated onion * Combine ingredients. add cheese and blend well. before pouring dressing over salad. potato salad. MRS. if pre­ ferred. chopped tablespoons chopped olives Sweet pickles. (Boil­ ing water does away with the oily appearance. . add all other ingredients except oil and water. Stir in oil. or lettuce salads. until mayonnaise begins to thicken. Serve on head of lettuce or on tomato salad. * * ~ SWEET CREAM DRESSING ~ teaspoon salt cup cream teaspoon ginger White pepper (to taste) Juice of ~ lemon teaspoon curry Mix the cream with dry ingredients. mayonnaise half olive 2 tablespoons sweet cream 1 tablespoon white wine 3 tablespoons Roquefort vinegar cheese Crushed clove of garlic Freshly ground pepper (to taste) Thin mayonnaise with cream. add boiling water and mix thoroughly. half salad. small amount at a time. but remove. Add g-arlic for flavor.SALAD DRESSINGS 25 ROQUEFORT CHEESE DRESSING 2 tablespoons (heaping) 3 tablespoons oil. Good with fruit.

Unmold on lettuce leaf. pour half gelatin over plums. MRS. Place plums in mold. Pour over plum mixture and chill several hours. Grate frozen cream cheese over top of molds (gives the appearance of snow). Serves 10. cherries and nut meats. GREEN GAGE PLUM SALAD 1 package lime gelatin 1 can green gage plums (pitted) 1~ cups hot water . MALCOLM SEVIER COCA-COLA SALAD (Delicious and perfect for Thanksgiving or Christmas) package raspberry gelatin 1 8-ounce package cream package cherry gelatin cheese (frozen) can seedless white cherries 2 Coca-Colas (partially large can crushed pineapple frozen) cup pecans Tallulah. MRS. Put in cool place and allow to slightly thicken. with salad oil and partly fill with grapes. NEAL . DAVID W·. Unmold on lettuce. Serves 8. Add juice and sherry wine to the gelatin mixture. MRS. according to size. Lightly brush 8 or 10 molds. The "frozen" cokes make congealing faster. Add remaining ingredients and pour into individual molds. salt and vinegar. Then add cokes. Finish filling molds with the liquid and set in refrigerator to congeaL Serves 8 or 10. La. HUGH A. pineapple and nuts. Serves 6 to 8. add plum juice. Place in refrigerator con­ geal. cool. cherries.26 SALADS BLACK CHERRY SHERRY SALAD 2 packages cherry gelatin ~ cup dry sherry wine 1 % cups boiling water 1 ~ cups seedless grapes 1%. cups juice from black 1 can Bing cherries 1 cup pecan meats Bing cherries Dissolve gelatin in boiling water. top with homemade may­ onnaise. . MRS. THOMAS 1 1 1 1 1 Dissolve gelatin in juices (heated) from cherries and pineapple. LEROY WARD III 1 1 1 1 SAUTERNES SALAD cup water ~ cup Sauterne wine and package' apple gelatin pineapple juice to make 1 cup green seedless grapes cup small can crushed pineapple (reserve juice) Heat the water and dissolve gelatin. ~ cup green gage plum juice 1 3-ounce package cream % teaspoon salt cheese ~ teaspoon vinegar Dissolve gelatin in hot water. add remainder gelatin mixture to cream cheese and whip until light.

Fold in remaining ingredients. Spoon into 8" x 8" X '2:' plan. 2 cans fruit cocktail 2 envelopes gelatin ~ cup chopped celery ~ cup chopped pecans 1 4-ounce bottle maraschino cherries. McGEHEE 1 1 2 1 1 LIME GELATIN AND COTTAGE CHEESE SALAD 1 cup mayonnaise package lime gelatin package lemon gelatin 1 can condensed milk cups boiling water 1 cup finely chopped nuts No. sliced ~ cup vinegar (scant) thin ~ cup celery. WILLIAM R. WILLIAM ADAMS Tallulah. but not boiling. high speed until fluffy. Serves 16. . Serves 9. Pour into molds and place in refrigerator overnight. chopped Dash ·of onion juice. GEORGE W. Chill until firm. Add almond flavoring. celery and onion. 2 can crushed pine2 heaping tablespoons horse­ al)ple. La. Cook sugar. finely chopped ~ cup water 1 cup sweet pickles. Serves 12. plus juice 1 cup cold water 1 cup sugar 1 cup nuts. chopped Place cottage cheese in mixing bowl. if desired Dissolve gelatin in cold water and soak 5 minutes. drained radish carton cottage cheese 8 tablespoons lemon juice te~poon salt * Dissolve the gelatin in hot water and let stand until cool. nuts. Serve on lettuce with mayonnaise. Let set for 2 hours. continue heat ­ ing at. Add all other ingredients and stir until mixture begins to con­ geal. MRS. '<\Then it begins to set. GARIG COTTAGE COMPOTE (A Holiday Salad) 1 12-ounce box dry cottage cheese 1 large can evaporated milk 1 teaspoon almond flavoring 2 No. MRS. Drain liquid from cans of fruit cocktail. Garnish with green grapes and top with pink salad dressing. Blend cheese with mayonnaise until smooth and add to gelatin mixture. gradually adding milk. add pineapple. pickles. water and vinegar to a thin syrup. add pine ­ apple. MRS. crushed. Bring balance of liquid to boil and add gelatin to it. Add gelatin to cheese mixture. beating at medium speed. add gelatin and stir until dissolved. Dissolve gelatin in one half of liquid. Serve in squares on lettuce.SALADS 27 "EMERALD" SALAD 2 tablespoons gelatin 1 medium size can pineapple. While hot.

JR. MRS. whipped cream. La. MRS. Add cheese and a little salt to pineapple. MILTON "WOMACK" * . Unmold on lettuce leaves. boil 10 or 15 minutes. E. 2 can crushed pine­ Salt to taste Juice of 1 lemon apple 1 pint whipping cream. 'WILLIAM ADAMS Tallulah. MRS. Let mixture stand until it cools and begins to jell. Fold whipped cream into gelatin mixture. Drain juice from pineapple. if preferred. package gelatin cup cold water grated No. Chill several hours in refrigerator and serve in individual lettuce cup topped by t teaspoon mayonnaise. Serves 8. Place in tray and freeze. then add gelatin and lemon juice. Cook pineapple with sugar. Place in molds and chill. Let cool. add cream cheese blended with mayonnaise. M. SR. Serves 8. MILLARD E. BYRD. Add whipped milk to raspberry mixture. stirring until completely dissolved. nuts. Place in mold and slice when cold. PINEAPPLE CHERRY SALAD 1 small can crushed pine-Yz cup cold water apple 1 package soft cream cheese Yz cup sugar Yz pint whipping cream Yz cup chopped nuts 1 envelope gelatin Small bottle red cherries RASPBERRY SALAD 1 10-ounce package marsh2 3-ounce packages cream mallows cheese % cup mayonnaise 1 package frozen raspberries 1 small can evaporated milk (chilled and whipped) Melt marshmallows in double boiler with raspberries. pineapple. FRUIT AND MARSHMALWW SALAD (Quickie) 1 small can crushed pine1 cup chopped peaches . and cherries. add cheese. Add to juice l cup sugar and let boil" until syrupy. MRS. (Just a few minutes. 2 medium sliced bananas apple 1 cup cherries (white or 1Yz or 2·cups miniature Bing). Mash cheese and add to pineapple. heaping cup sugar whipped 1 1 1 1 Dissolve gelatin in gold water. pitted marshmallows Yz cup mayonnaise 1 cup chopped pears cup chopped nuts (optional) Combine all fruits and marshmallows. Serves 12. BYRD. mix lightly with mayonnaise.28 SALADS PINEAPPLE CHEESE SALAD 1 cup American cheese.) Dissolve gelatin in t cup cold water and add to warm syrup. "When syrup is cool.

cherry gelatin 1~ cups chopped celery Let ground cranberries. Combine with the gelatin and place in refrigerator in molds or in oblong pyrex plates. Use juices from drained pineapple. LEO SANCHEZ . MACCURDY MOLDED TUNA 2 6-ouuce cans tuna 2 hard-cooked eggs. Mix gelatin with warm water. JR. groWld 1 cup chopped pecans 1 cup chopped marshmallows 1~ cups sugar 2 packages. add pecans. orange and sugar mixture set overnight. Use rind of orange.) Make gelatin and add cranberry mixture. turn into mold and chilI until firm. Serves 8. Grind together the whole orange (including the rind) and cranberries. Fold into fish mixture. MRS. Serve on lettuce leaves and top with mayonnaise and a green cherry. Cool. DON McADAMS CRANBERRY SALAD n 1 pOWld cranberries. sugar and pecans. and onion. Refrigerate until well set. Serves 8 to 10. PERCY ROBERTS. celery and cranberry mixture. chopped ~ cup chopped stuffed olives 1 tablespoon minced onion or chives SALAD 2 tablespoons plain gelatin ~ cup cold water 2 cups mayonnaise Red pepper to taste Lightly grease mold or individual molds with salad oil and turn to drain excess oil. stirring constantly. marshmallows. Put cranberries and orange through food chopper alternately. add the cold water and salt. Soften gelatin in cold water 5 minutes. orange and cranberries to make 2 cups liquid for dissolving the gelatin. MRS. ground 2 cups warm water 1 whole orange. MRS. Add sugar and mix welL Then add apples. Serves 8. Serve on lettuce leaf with mayonnaise. MRS. Serves 8 to 10. sweeten to ~ medium orange taste Small can crushed pineapple 1 cup pecans 1 package raspberry gelatin Wash and pick cranberries. Mince tuna with eggs. Dissolve over hot water and add mayonnaise gradually. Add pineapple. JOE M.SALADS 29 CRANBERRY SALAD I 2 boxes lemon gelatin 1 whole orange 1 pint boiling water 3 cups raw cranberries 1 cup cold water 1 cup sugar ~ teaspoon salt 1 cup finely chopped apples Dissolve the lemon gelatin in the boiling water. if necessary. CRANBERRY SALAD m 2 cups raw cranberries Sugar (1 cup). When it starts to jell. This makes a pretty Christmas salad. olives. (Add water to make 2 cups. U nmold on lettuce.

egg. Mix with onions. beaten ~ cup diced pimento 1 whole egg. pickle or capers. EGG AND CmCKEN MOLD 4 hard cooked eggs. Mix thoroughly and add salt and red pepper to taste. finely chopped large clove garlic or 1 teaspoon capers or 4 celery tops 2 tablespoons mayonnaise Salt and pepper to taste celery ribs. hot sauce. Then soften the remaining envelope of gelatin in the cold chicken' stock. Serves 9. cup mayonnaise ~ teaspoon salt 1 tablespoon lemon juice 1~ tablespoons grated onion 2 cups cooked chicken. Chill and serve on lettuce leaf with homemade mayonnaise. Serve on lettuce leaves or stuffed into avocado halves or scraped out tomatoes. to taste Dissolve gelatiu in cold water. Add celery. Dissolve over boiling water. Serves 14. Peel and devein shrimp. and cool. JOHN BARTON 1 1 3 2 1 SHRIMP SALAD pound shrimp 1 sweet pickle. Dissolve gelatin mixture in hot chicken stock. CLINTON COLEMAN . milk. Add gelatin and remainder of ingredients. pimento. salt and pepper. flour. Pour over the other mixture and refrig­ erate. vinegar and butter. 1 tablespoon lemon juice. and mayonnaise. finely chopped Boil shrimp in salty water. beaten %. MRS. MRS. finely chopped hard cooked egg.30 SALADS CRABMEAT SALAD 3 tablespoons gelatin ~ cup Tarragon vinegar % cup cold water 3 tablespoons butter 1 tablespoon sugar 4 cups fresh cooked flaked 3 tablespoons flour crabmeat 1 tablespoon dry mustard 3 cups diced celery 3 egg yolks. and mix together remaining ingredients. bell peppers and eggs. In double boiler cook until thick the following: sugar. diced ~ cup finely diced green peppers ~ cup diced celery ~ cup chopped pimento (optional) Soften 1 envelope of gelatin in cold water. Add mayonnaise. LOUIS SELIG. SR. whole egg. Cut e-ach shrimp mto two or three pieces. seasoned with the garlic and celery tops. chopped 1 envelope plain gelatin 1 envelope plain gelatin -~ cup cold water 1 teaspoon salt ~ cup cold chicken stock 1 tablespoon lemon juice (fat taken oft') Dash hot sauce 1~ cup hot chicken stock %. mustard. Let this mixture set. Add 1 teaspoon salt. MRS. egg yolks. Serves 4 to 6. Boil shrimp for approximately 15 minutes. Let water boil before adding shrimp. cup chopped green onions 2~ cups whole milk W orcestershire sauce.

Serves 8 to 12. toss lightly. the better it tastes.SALADS BEET SALAD 31 3 cups chopped beets 2 envelopes plain gelatin (2 No. finely minced Salt and pepper to taste * * Combine cabbage and carrots in large salad bowl and refrigerate.2 cans) cup cold water cup India relish cup vinegar cups diced celery cup sugar 2 teaspoons powdered tablespoons minced horseradish green onions teaspoon salt Drain beets. Place beets in vinegar and combine with dry ingredients. The colder the salad. SMITH COLE SLAW 1 medium head cabbage. scraped and grated 1 cup mayonnaise cup light cream or milk cup onions. reserving all liquid. and season to taste. Refrigerate immediately. and onion. 'and cucumber wedges. cream or milk. then drained welL) Mash avocado with lemon juice. SUE BAKER Times-Picayune Food Consultant . Pour dressing over vegetables. shredded 4 carrots. Chill until firm. (Shrimp may be marinated in a French dressing for a few hours beforehand. Unmold on serving dish and garnish with lettuce. tomato. which has been swelled in cold water. marinate until you boil beet liquor and add to gela­ tin. MRS. Serves 10 to 12. Mix together mayonnaise. WILLIAM R. Serves 8. add sea­ sonings and remaining gelatin and pour mixture on top of firm shrimp layer. Serve with mayonnaise. dissolve in boiling water. * * '* * 1* 1* 1* MRS. Pour a little clear gelatin in the bottom of a mold. arrange shrimp in it and chill until firm. Add other mgredients and place in greased mold. FRANK McMAINS JELLIED GAUCAMOLE SALAD '* 2 p~kages plain gelatin 1 cup cold water 2 cups boiling water cup whole cooked shrimp 4 cups mashed avocado cup lemon juice 1 teaspoon salt (or more to taste) Few drops Tabasco * Soften gelatin in cold water. Let stand in refrigerator at least 20 minutes.

Serves 12. Cooked shrimp or crabmeat may be added for a main dish. JOlIN FERGUSON TOMATO ASPIC SUPREME 1 can tomato soup '}4 cup chopped bell pepper 1 12-ounce can V-8 juice '}4 cup chopped celery 1 8-ounce package cream ~ cup chopped green onion cheese tops 3 tablespoons gelatin 1 avocado. FRED PARNELL. MRS. \VILLIAM ADAMS Tallulah. Serves 8 or 10. Place in mold in refrigerator overnight. Stir in rest of ingredients and chill. mashed or ~ cup water chopped 1 cup mayonnaise 1 small onion. Slice cucumbers after scor­ ing edges with fork tines. and pepper in wine vinegar. MRS.. Mix in all ingredients and lastly fold in whipped milk. Whip cream until smooth and stiff. let cool. JR. add all chopped ingredients and pour in individual molds. chopped Heat soup and juice with cream cheese. Serves 18 in small individual molds. Serve on lettuce with mayonnaise. LOUIS MOSCHETTE Home Economics Dept. LSD MOLDED CARROT SALAD 1 package lemon gelatin 1 cup grated onion 2 cups grated carrots 2 cups finely chopped cabbage 1 cup finely chopped bell pepper Prepare gelatin as directed on package.32 SALADS CUCUMBER SALAD 1 package lime gelatin ~ cup minced parsley 1 cup boiling water 1 cup cream cheese. Add salt and Tabasco or red pepper to taste. MRS. Dissolve gelatin in t cup water and add to soup mixture. drained ~ cup chopped bell pepper 2 tablespoons onion juice % cup peeled. R. Combine with dressing and allow to stand in refrigerator for at least 2 hours before serving. La. . MRS. grated .~ teaspoon salt cucumber ~ teaspoon white pepper 1 tablespoon horseradish ~ cup whipped evaporated milk Dissolve gelatin in boiling water. Melt and beat lumps out. SOUR CREAM CUCUMBERS teaspoon salt 1 cup sour cream teaspoon sugar 2 teaspoons chopped chives % teaspoon red pepper and or 1 teaspoon grated onion cayenne 1 teaspoon celery seed ~ cup garlic wine vinegar 2 or 3 fresh cucumbers of medium size ~ ~ Dissolve salt. Add chives and celery seeds. sugar.

SALADS TOMATO SOUP SALAD
(Men like it)
2 cans tomato soup 1 3-ounce package cream
1 soup can boiling water cheese 1 ~ packages plain gelatin % cup chopped celery .~ cup cold water 3 tablespoons chili sauce 1 cup chopped nuts 3 tablespoons mayonnaise

33

Combine first two ingredients. Dissolve gelatin in cold water and add

to soup mixture. Add all other ingredients; pour into mold and refriger­
ate. Serve on lettuce leaves topped with home-made mayonnaise. Serves 8.
MRS. CHARLE.S PROSSER

SHRIMP TOMATO ASPIC Worcestershire to taste Dash of hot sauce 2 cups tomato juice 1 tablespoon minced parsley ~ cup finely chopped celery 1 bay leaf 1 rib celery 2 grated carrots 1~ cups shrimp (cut in ~ onion Salt and pepper to taste pieces Lemon juice to taste Hard cooked eggs, sliced
1~ envelopes of gelatin ~ cup cold water

Dissolve gelatin in cold water. Bring to boil and simmer slowly for 5 minutes the tomato juice, bay leaf, rib of celery and onion. Remove onion, bay leaf and celery and add dissolved gelatin. Mix welL Add salt, pepper, lemon juice, Worcestershire sauce and tabasco. Add minced parsley, chop­ ped celery, carrots and shrimp. Pour a small portion into a large mold or individual molds and arrange slices of hard cooked eggs in bottom. Allow to jelL Then pour on rest. Place in refrigerator until firm. Turn out on lettuce leaves and top with home-made mayonnaise. MRS. A. B. MOORE

ARTICHOKES IN ASPIC Few drops Worcestershire 1:}4 cups tomato juice sauce 1 envelope plain gelatin 1 tablespoon vinegar 1 hard cooked egg 1 teaspoon minced onion 3 cooked artichoke hearts (bottoms) ~ teaspoon salt ~ cup chopped celery Salad greens Mayonnaise
Heat 1~ cups tomato juice. Soften gelatin in remaining cold tomato juice and dissolve in hot juice. Blend in next four ingredients. Cool to consistency of unbeaten egg white. Slice egg and 'artichoke crosswise. In each of 6 individual molds, place a slice of egg and artichoke. Cover with thin layer of gelatin mixture. Chill. Chop remaining egg and artichokes and fold into rest of gelatin with celery. Turn into molds over firm layer and chill until firm. Unmold on salad greens and serve with mayonnaise. Serves 6.
PARISH LIBRARY PANTRY

34

SALADS AVOCADO SALAD WITH BLEU CHEESE DRESSING

Blend 1 triangle of bleu cbeese into I cup French dressing. Add I large avocado, sliced. Keep refrigerated at least 4 hours. Mix lightly with hunks of green lettuce and t cup homemade mayonnaise. Serves 8.
MRS. JEAN FREY FRITCHIE

AVOCADO SALAD 2 packages gelatin ~ cup sugar % cup cold water 1 small onion, grated 1 cup boiling water 1 teaspoon salt % cup lemon juice 3 or 4 avocados, mashed
Dissolve gelatin in cold water, then add boiling water and cool. Add lemon juice, sugar, onion, salt, and avocados. Place in greased (lightly) salad ring mold or individual molds and chill until firm. Unmold on let­ tuce. Serves 10 to 12.
MRS. TED DUNHAM, JR.

MARINATF..D GREEN BEANS 2 No. 2 cans of green beans 1 tablespoon salad oil 1 thinly sliced onion 1 tablespoon vinegar Salt and pepper to taste
Mix. Let marinate several hours in refrigerator. Stir occasionally. Drain. Add sour cream sauce.

SOUR CREAM SAUCE 1 cup sour cream 2 teaspoons chopped chives 1 teaspoon lemon juice % cup mayonnaise ~ teaspoon dry mustard 1% to 1 tablespoon horse­ radish Grated onion, to taste
Combine all ingredients. Mix well and pour over green bean salad.
MRS. TED DUNHAM

SAVORY STRING BEAN SALAD 1 pound green beans (or 1 onion, minced No.2 can) 4 hard cooked eggs, chopped 6 tablespoons salad oil 2 teaspoons vinegar 3 tablespoons vinegar 3 tablespoons mayonnaise % teaspoon salt and pepper 1 teaspoon prepared mustard 4 strips bacon, sauteed
Cook beans. Cool and drain. Add next four ingredients and mix; cover and chill. Combine next four ingredients; cover and chill. \t\Then ready to serve, toss the crumbled bacon lightly with the beans. Heap in lettuce lined bowl and top with egg mixture. Serves 4 or 5.
MRS. CLAY RICHMOND

SALADS GREEN SALAD FOR SEVENTY PEOPLE 18 heads lettuce torn into 8 bunches parsley, cut fine bite-size pieces 4 quarts of salad dressing

35

Make salad dressing as follows; Grate 5 packages (6 ounce) Romano cheese and divide equally in four quart jars. Fill each jar with salad oil (this will take about 2 quarts). To each jar add pressed pods of garlic, It teaspoons of salt and 4 tablespoons vinegar. More salt may be added, if needed. Make this dressing early in the day it is to be served. Toss with greens immediately before serving.
MRS. ROBERT BOWLUS

POTATO SALAD 5 medium sized red potatoes % medium sized green 2 hard cooked eggs pepper, chopped 3 ribs celery, chopped 1 dill pickle, cho:pped 5 green onions (white part % cup mayonnaLr;;e only), chopped 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce 1 tablespoon salt
Boil potatoes in salted water. Peel potatoes and shell eggs. Dice pota­ toes into small cuoes. Mash eggs fine with fork. Mix mayonnaise, mus­ tard and Worcestershire sauce with eggs. Add salt to taste. Mix all ingredi ­ ents. Refrigerate immediately. Serves 6 to 8.
MRS. FRANK MIDDLETON

MARINATED VEGETABLES 5 cloves garlic 2 No.2 cans Blue Lake green beans 2 cups salad oil 1 cup vinegar 1 No.2 can shoe string beets 2 large white onions, sliced 2 tablespoons sugar thin and separated into Salt and pepper rings
Mix vegetables in a flat pan. Mix remaining ingredients and pour over vegetables. Put in refrigerator for 24 hours or longer before serving. Serve chilled. Serve as a salad or cold vegetable. Serves 12.

MOLDED VEGETABLE 1 box gelatin 3 ~ cup cold water 1 1 large can petit pois peas' 1 1. large can asparagus, 2 chopped

SALAD 3-ounce cakes cream cheese bottle Durkee's dressing No. 2 can carrots, diced cups chopped celery

Dissolve gelatin in cold water. Heat liquid from peas and asparagus; add to gelatin. Blend cream cheese and Durkee's dressing until smooth; add to gelatin mixture. Add remaining ingredients; pour into mold. Serves 25.
MRS. WILLIAM ADAr"fS

Tallulah, La.

HOT BREADS

HOT BREADS

37

SOUTHERN BISCUITS 2 cups Hour 1 teaspoon salt 1 tablespoon baking powder % cup shortening 2 teaspoons sugar % cup sweet milk
Sift dry ingredients into mixing bowl. Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal." Stir in almost all the milk. If dough does not seem pliable, add the remaining milk. Use enough milk to make a soft, puffy dough easy to roll out. Knead (fold dough over and press lightly with heel of hand about six times) on a lightly floured board (as lightly floured as you would powder your face). Too much handling makes tough biscuits. Roll or pat out i-inch thick for thin crusty biscuits and i-inch for thick soft biscuits. Place on ungreased cookie sheet, close together for biscuits with soft sides, an inch apart for biscuits with crusty sides. Bake 10 to 12 minutes at 450 0 • Makes about 20 two-inch biscuits. Triple this recipe when making biscuits for your freezer. For freezing, bake about 8 minutes at 450 (do not brown). Cool, freeze on cookie sheet and then put in bags.
0

EVELYN VVILSFORD

CHEESE BISCUITS 1 pound American cheese ~ teaspoon teaspoou pound butter % cup cool water ~ teaspoon 1 ~ cups Hour teaspoon

*

* *

salt red pepper baking powder paprika

Cream cheese and butter. Add water. Add dry ingredients sifted together. Let stand in refrigerator for two hours. Roll out thin, cut, and bake in 450 0 oven about 10 to 12 minutes. Makes about 20 small biscuits. Cut smaller, these are good for cocktail parties and coffees.
MRS.

D. C.

JOHNSON

Lindsay, La:

1 1 1 1 1

BROWN BREAD cup corn meal 1 teaspoon baking powder cup whole wheat Hour % cup dark molasses cup white Hour 2 .cups sour milk (or 1 tea­ teaspoon salt spoon vinegar to cup of teaspoon soda sweet milk) 1 .cup raisins

Add corn meal and whole wheat flour to white flour that has been sifted with salt, soda, and baking powder. Add molasses, sour milk, and raisins. Beat thoroughly. Half fiU three greased one-pound cans, cover with wax paper tightly and steam in pot with small amount of water for three hours. Remove wax paper after steaming and place in 450 0 oven for 5 minutes.
MRS. ROBERT BOWLUS

and shortening in saucepan. Beat in flour a'nd knead. Use the seventh cup of flour on board in which to knead dough. sugar. Add alternately the flour and the water off the dates. makes 4 small loaves. sugar. Combine sugar and egg. Let the milk mixture become lukewarm. Bake in 350 0 oven for one hour. Then add melted butter. Dissolve yeast in this lukewarm milk mixture. Sift approximately 6 cups of flour into mixture. To the last cup of flour add the soda. then roll in sugar and cinnamon mixture and then in pecans. nuts and dates.~ pound dates 1 tablespoon melted butter 1~ cups boiling water 1 teaspoon vanilla 1 cup sugar 1 egg 1 cup nuts 2% cups flour Drop dates in boiling water and then allow to cool. Place loosely in greased cake pan. (This allows any syrup in bottom of pan to pour over ring and hold it together.38 HOT BREADS HOMEMADE BREAD 1 small can evaporated mPH 1 tablespoon salt 1 cup water ~ cup warm water 2 packages yeast ~ stick oleo 5 heaping tablespoons sugar 7 cups flour Scald milk and water together. Dissolve veast in two table­ spoons warm water and add to mixture. Using half brown and half white sugar will make the loaf more moist and help preserve it. Remove from heat. and cool to lukewarm. Ht:GH MIDDLETON . Nice to serve in the living room with after-dinner coffee-no dessert plates necessmy. vanilla.) Each person breaks off a bite-size ball from ring. Bake in 350 0 oven for 45 minutes. Let rise again for hours. MRS. MRS. then divide into four parts and place in baking pans (greased). Grease large crock or bowl. ::OV1R5. Turn pan upside down on cake plate and cool. HEIDEL BROWN 2 cups milk ~ cup sugar ~ cup 'shortening 1 teaspoon salt 6 cups sifted flour COFFEE RING 2 packages yeast 1 cup melted butter 2 cups sugar 1~ tablespoons cinnamon 1 cup chopped pecans Place milk. EDWARD WALL DATE BREAD 2 teaspoons soda . Knead until smooth. stirring until smooth. add salt. This will also freeze well. and salt. butter dough and place in crock. Let rise to double bulk and knead again. add oleo. Let rise for Ii to 2 hours until double its size. Bake in preheated 350 0 oven for 45 minutes. Scald milk. Dip into melted butter. it improves with age. Knead dough for second time about 15 minutes. Break dough into balls the size of a large marble.

Shape each by rolling between hands-into a rope six to seven inches long. Bake in 425 0 oven for 6 to 7 minutes. Bake in loaf pan in 325 0 oven for 50 to 60 minutes. Va. Combine juice and rind and add enough water for i cup liquid. MRS. MRS. Add beaten egg and shortening.~ cup chopped nuts 2 cups raw cranberries. JR. Put dough into a large floured bowl. then shape into rolls or loaves and bake in 400 0 oven for approximately 20 minutes. cover and let rise to double in bulk. ITALIAN BREAD STICKS 2 cups sifted flour 1 teaspoon dry yeast dis­ solved in 3 tablespoons warm water 3 tablespoons melted butter 1 teaspoon sugar 1 teaspoon salt ~ cup lukewarm milk Sesame seeds Place 1 cup flour in mixing bowl. Divide into 24 parts. Allow to rise once to double its size. Add sifted flour and salt. MRS. Knead until smooth. cut in halves Sift dry ingredients. Add nuts and cranberries.HOT BREADS WHOLE WHEAT ROLLS OR BREAD 39 2 yeast cakes ~ cup lukewarm water 1 teaspoon sugar 2 cups milk ~ cup sugar 2 2 5 2 tablespoons shortening eggs cups whole wheat flour teaspoons salt Soften yeast in water to which has been added 1 teaspoon sugar. Pour over dry ingredi­ ents and mix until dampened. Brush with milk and sprinkle with sesame seeds. CRANBERRY FRUIT BREAD 2 cups flour 1 cup sugar 1 ~ teaspoon baking powder ~ teaspoon soda 1 teaspoon salt 1 orange-juice and rind 1 egg. Leave in a warm place until double in bulk. Place on a floured board and add risen dough-knead until smooth and satiny. Roy \t\TEIL. well beaten 2 tablespoons melted shortening . Blend in yeast mixture. Cool before slicing. Place on buttered baking sheet one inch apart. HENRY VVOOD Danville. Put in floured bowl and cover with a damp cloth. Mix rest of ingredients into a smooth paste. Scald milk and pour over t cup sugar and shortening. \t\TARREN JOHNSTON . Allow to cool and add beaten eggs. Turn and knead until it doesn't stick to unfloured board. Mix in yeast.

milk. Add eggs one at a time and beat thor­ oughly. Let set in refrigerator for several hours before cooking. flour. buttermilk and egg.40 HOT BREADS CORN FRITTERS 2 1 2 8 1 eggs cup milk cups flour teaspoons baking powder teaspoon salt 1 teaspoon sugar ~ teaspoon paprika 2 cups drained corn 2 tablespoons shortening Beat eggs and stir in milk. soda. Drop from spoon in deep fat and fry until brown. MRS. Add syrup. La. and other ingredients. Serves 6 to 8. and flour to which spices have been added. Pour in muffin tins and bake in 350 0 oven for about 12 minuJes. ANTHONY P. Add. well greased iron skillet or muffin pan (12 muffins). . S. stirring until well mixed. Season cracklings with additional salt to taste and fold in last. EDRINGTON CRACKLING CORNBREAD 1¥2 cups corn meal ~ cup flour 1 teaspoon soda 1 teaspoon salt 2 cups buttermilk 1 egg 1 cup finely cut cracklings or crumbled crisp bacon Sift together dry ingredients. \tV. MRS. This mixture will keep for about a week in the refrigerator. HARGROVE ICE BOX GINGERBREAD 1 cup shortening 1 cup sugar 8 whole eggs 1 cup dark syrup 1 cup sour milk 1 % teaspoons soda 8 cups flour 2 teaspoons ginger 2 teaspoons cinnamon 1 teaspoon nutmeg ¥2 teaspoon salt Cream sugar and shortening. Bake in 450 0 oven for about 25 minutes. MRS. U. Pour batter into very hot. E. ACOSTA Roseneath Jackson.

Let rise 1 hour. cover. MRS. sugar. Add milk. and salt together. shorten­ ing. DANISH PASTRY 1 ~ cups butter* cup flour 2 packages yeast cup water 1 cup milk * ~ cup sugar 1 teaspoon salt 1 egg 4 cups flour * '* One-half margarine can be used. Blend together the following: ~ ~ cup butter cup nuts ~ cup sugar Place 1 teaspoon of this mixture on each square. Chill in 30 minutes. McGEHEE Zachary. Glaze with confectioners' sugar glaze (powdered sugar and water). add eggs and beat until foamy. Cream butter and t cup Hour. Divide into thirds. and cook gently for 8 to 10 minutes or until done. Fold other half over and seal. YODER FLUFFY DUMPLINGS 1 tablespoon melted shorten­ 1~ cups flour ing or oil % teaspoon salt 4 teaspoons baking powder % cup milk 1 egg Sift Hour. Cut into 3-inch squares. MRS. Scald milk. Makes a large quantity. Roll to 12" x 20" rectangle. Roll or pat between wax paper to 12" x 6" rectangle. Add yeast and egg and beat. Cool to lukewarm. When ready to serve. E. Repeat twice.HOT BREADS CORNBREAD 41 % cup oil or bacon drippings 2 eggs 2~ 2 cups flour 2 tablespoons baking powder cups milk 2 cups corn meal 3 teaspoons soda 1 teaspoon salt Put oil in bowl. L. sa It. Put in greased pan and bake at 475 0 for 20 minutes. Roll each to 9 x 12 inches. JOSEPH F. Sift in dry ingredients. Stir in 4 cups flour. and milk. MRS. and baking powder into mixture of beaten eggs. Knead one minute. Roll to 14-inch square. Chill. Fold left end one-third over and then fold right' end over (fold like you do a letter) . Roll again to 12" x 20" rectangle. Place butter mixture on half the dough. PRENTICE BOLIN . La. Bake in 425 0 oven until golden brown (about 15 minutes. drop by teaspoonfuls into boiling gravy (about 4 cupfuls) . Fold over and pinch edges. Dissolve yeast in t cup water.

42

HOT BREADS HOT CAKES A LA BELLE
3 cups milk 2 teaspoons salt M cup cooking on 3 cups flour 4 eggs separated 4 teaspoons baking powder 2 tablespoons sugar

Combine milk, oil, egg yolks, sugar, and salt. Lightly stir in flour and baking powder. Whip egg whites separately and slightly chop into the above ingredients. Do not fold in thoroughly-leave lumps of white. Use griddle that has been slightly greased once. This makes 48 medium cakes but can be cut in half successfully. MRS. GEORGE M. SIMON, SR.

HOECAKES
Hoecakes as made at the "Big House"

2 cups flour 1 cup milk 1 teaspoon yeast

2 tablespoons butter or 1 tablespoon lard

Mix ingredients well and knead. Roll out with rolling pin, cut criss­ cross, like diamonds, with a knife and bake in oven.

Hoecakes as made in the "Cabin"

1 teaspoon lard 2 cups flour 1 teaspoon salt

Boiling water sufficient to make a batter

"These cakes may be baked on a griddle, just as you would a griddle cake, and served with butter. But the old Southern cooks always baked them on a hoe on hot coals in fTOnt of a wood fire, out in the open air, just befoTe their cabin doors, 01' in their cabin before the TOaring fiTe. Hence the name hoecake. The term hoecake, so extensively used by the field hands, was taken up by masters and mistresses and applied to the bis­ cuit bread as described above." Picayune Creole Cook Book (1901)
MRS. ANTHONY

P.

ACOSTA

Roseneath ] ackson, La.

"PANAMA LIMITED" FRENCH TOAST 2 slices bread, cut 1~ inches 2 eggs thick, crnsts trimmed, then ~ cup milk cut diagonally to form tri­ 3 cups shortening angular shaped pieces Confectioners sugar
Beat eggs well, then mix in the milk and beat again. Dip bread slices in egg and milk mixture. (It is not necessary to soak the bread, although this can be done according to preference.) Fry in hot shortening (about 3 cups of shortening in medium sized fry pan.) Brown on both sides. Drain the cooked toast. Sprinkle liberally with confectioners' sugar. Serve hot. Simple but superb!
ILLINOIS CENTRAL RAILROAD

HOT BREADS FRENCH MABKET DOUGHNUTS 2 tablespoons lukewarm 1 cup milk ~ cup sugar water teaspoon salt 2 tablespoons salad oil % teaspoon nutmeg 1 egg 1 package active dry or cake 3% cups sifted all-purpose yeast flour
Sifted confectioners' sugar

43

*

Scald milk, add granulated sugar, salt, and nutmeg. Cool to lukewarm. Sprinkle or crumble yeast into warm water (use lukewarm water for cake yeast) , stirring until yeast is dissolved. To lukewarm milk mixture add oil, egg, dissolved yeast, blending with spoon. Add flour gradually, beating well. Cover with waxed paper, then clean towt;l, and let rise in warm place (about 85°F) until double in size. Turn dough (it will be soft) on to well-floured surface; knead gently. Roll into 18" x 12" rectangle; cut into thirty-six 3" x 2" rectangles. Cover with clean towel and let rise i hour. Fry a few doughnuts at a time in deep fat (37.5°F) until golden brown. Drain on crumpled paper towels. Drop dougbnuts in brown paperbag, sprinkle with confectioners' sugar, and shake well until thoroughly coated. Serve piping hot. MRS. W. E. ROBINSON, JR.

GOLDEN PUFFS 1 teaspoon nutmeg or mace 2 cups sifted flour ~ cup cooking oil ~ cup sugar 1 tablespoon b aking powder cup milk 1 teaspoon salt 1 egg

*

Mix all dry ingredients together. Then add cooking oil, milk, and egg. Mix thoroughly. Drop by small teaspoonful (too large does not cook thoroughly) into deep hot oil (375°F). Fry about 3 minutes or until golden brown. Drain on absorbent paper. Roll warm puffs in cinnamon­ sugar or confectioners' sugar. Makes about three dozen. The batter may be kept in refrigerator several days. These are delicious for a morning coffee.
MRS.

W. E.

ROBINSON, JR.

LOST BREAD ("PAIN PERDU") 2 eggs % cup sugar
~ teaspoon cinnamon 4 to 6 slices bread (stale)

Beat eggs, sugar, and cinnamon together. Dip bread in mixture and fry on buttered griddle.
MRS. EDWARD WALL

44

HOT BREADS HUSH PUPPIES
1 cup cornmeal 1 egg 1 teaspoon baking powder % cup milk 1 teaspoon salt Dash of red pepper 1 teaspoon sugar Chopped green onion tops 1 cup flour 1 tablespoon grated onion

Sift dry ingredients into bowl. Beat egg, add milk, and add this to cornmeal mixture. Add onion and red pepper. Drop by spoonful in hot deep fat (375°F) and fry until brown. Should you like a lot of crust, these may be patted flat. This makes approximately two dozen. While there is a great deal of speculation as to the origin of hush pup­ pies) there should be no speculation on the tastiness of these.
MRS. ROBERT BOWLUS

HERB AND BACON ROLLS 1 package yeast, dry or ~ cup shortening compressed ~ teaspoon each: thyme, mace, rosemary or oregano ~ cup lukewarm water 1 cup milk 2 eggs ~ cup sugar 3~ cup flour ~ teaspoon salt % cup crumbled, cooked ~ teaspoon garlic and bacon or minced ham celery salts
Soften yeast in lukewarm water. Scald milk, add sugar, salt, and shortening. Cool to lukewarm. Add flour mixed with herbs and beat well. Add eggs and softened yeast. Beat until smooth. Add bacon or ham. Cover and let rise until bubbly, about 1 hour. Prepare small muffin pans by putting teaspoon of melted butter and poppy or caraway seeds in bottom. When dough is light, stir down, fill muffin pans half full, and let rise until double in size. Bake in 425 0 oven until golden brown.

t

MRS. R. LOUIS MOSCHETTE

Home Economics Department. LSD

BUTTER HORN ROLLS 1 teaspoon salt 2 packages yeast 6 cups flour 1 cup warm water 1 cup melted butter % cup sugar 3 eggs, well beaten
Dissolve yeast in warm water. Add sugar, salt and It cups flour, stir­ ring well. Let rise 25 minutes. Add melted butter, eggs and remaining flour. Roll out and cut into small wedge shaped pieces. Roll up wedges by rolling large end first, roll in melted butter, and place in pan with rolled end on underneath side. Let rise again for 30 minutes. Bake in 450 0 oven for 15-20 minutes. Will make about 48 medium sized rolls, There is nothing bette?'!
MRS. HUGH

A.

NEAL

HOT BREADS

45

ONION SHORTCAKE

2 cups flour 4 teaspoons baking powder ~ teaspoon salt 4 tablespoons shortening ~ to -% cup milk

2 tablespoons butter 2~ cups sliced onions 1 egg ~ cup top milk 1 teaspoon salt

Sift together flour, baking powder, and t teaspoon salt. Cut in shorten­ ing. Add milk and knead dough slightly. Flatten in a greased casserole. Melt butter in a skillet; add onions and brown. Cool and spread over dough. Beat egg, milk, and salt and pour over onions. Bake in a 400 0 oven for 15-20 minutes. Good with roast beef, and also nice when you have no gravy. MRS. D. C. JOHNSTON Lindsay, La.

SPOONBREAD

1 cup milk 1 cup water 1 cup cornmeal

1 teaspoon salt 2 eggs 2 tablespoons baking powder 1 tablespoon butter

Place milk and water in saucepan. Add cornmeal and salt. Cook 5 minutes. Add beaten egg yolks, baking powder, butter, and stiffly beaten egg whites. Pour in greased casserole and bake in 425 0 oven for 40 min­ utes. Serves 6.
MRS. EDWARD PERCY

Ellerslie Plantation St. Francisville, La.

ROSETTES OR TIMBALE CASES 1% cups sifted flour 1 teaspoon sugar 2 eggs, beaten !4 teaspoon salt 1 cup milk
Mix and sift dry ingredients. Add beaten egg to milk. Combine mix­ tures and beat until smooth-the consistency of thick cream. Timbales: a regular timbale iron must be used. Heat shortening to 365°. Use enough shortening to cover the top of your timbale form. Heat iron in shortening about 30 seconds. Remove, drain, and dip in batter to top of form. Fry until golden brown. Drain, slip timbale off form and proceed again. Timbales may be used like pastry shells for tuna fish, creamed chicken, green peas, etc. Makes about 18. Rosettes: A rosette iron must be used. Follow above procedure for frying. Delicious when sprinkled with confectioners' sugar. They may be reheated in a warm oven. Makes 42 to 48. MRS. 'V. E. BINGHAM

46

HOT BREADS CHEESE WAFFLES

2 cups sifted flour 2 tablespoons sugar
1 teaspoon salt 1 tablespoon baking powder 3 eggs, separated

2 cups milk 7 tablespoons melted shortening % cup grated American cheese

Sift flour, sugar, salt, and baking powder. Beat egg yolks until light in a separate bowl. Add milk, shortening, and cheese. Add dry ingredients. Beat egg whites until stiff but not dry; fold into batter. Bake in waffle iron. Serve with tart jelly or chicken livers. Makes 6 waffles.
MRS. THOMAS PUGH,

II

VEGETABLES .

This improves the flavor. H. Melt butter. Then pour oil over stuffed piece. Sprinkle with grated cheese. Serves 8. Add hot water to vegetables when cooking to keep the vegetables from being tough. HARRINGTON ASPARAGUS AMANDINE 2 303 cans green asparagus spears. mixed with water. Romano cheese. Dot with whole almonds. MCGEHEE . Chicken bouillon cubes mixed with hot water may be used in place of chicken stock for vegetable casseroles. Steam in covered pot in a little water 45 minutes or longer. MRS. WII>LIAM R. To add appetizing color to vegetable casseroles sprinkle liberally with paprika. Bake 45 minutes in 300 0 oven.48 VEGETABLES TIPS FOR VEGETABLES Add sugar to fresh green vegetables before cooking. This changes the flavor. Fill each leaf from outside in by using the top of each leaf. Soak dry beans overnight to shorten cooking time. drained 1 can cream of mushroom soup ~ cup water drained from asparagus ~ cup blanched teaspoon salt teaspoon pepper 1 cup American grated cheese 1 cup bread crumbs 4 tablespoons butter almonds ~ ~ Lay asparagus in oblong casserole. parsley and salt and pepper. by rubbing in hands. MRS. B. finely 1 articboke cop bread crumbs chopped cop grated Romano ~ cop oil cheese Salt and pepper to taste Parsley to taste Mix together bread crumbs. Finely rolled cheese crackers may be used in place of bread crumbs to cover vegetables. STUFFED ARTICHOKES .~ ~ 4 cloves garlic. pour over the mushroom soup. garlic. Done when leaf pulls off easily. Cut top and bottom from artichoke and turn upside down and mash slightly to open leaves. salt and pepper. add bread crumbs and sprinkle over grated cheese.

hard cooked and . adding flour. BYRD. add flour. Make the topping from melted butter. Add cheese. and pimento to white sauce. HENRY.~ cup chopped celery chopped 1 teaspoon onion juice ~ can pimento. LENTON SARTAIN . 'Vorcestershire sauce. MRS. In a saucepan melt butter. S. MRS. Serves 6-8. 2 can green asparagus Buttered bread crumbs Make white sauce by melting oleo. Cook and stir slowly until it thickens. Cook in saucepan over low heat for one hour. and slowly adding milk. then a layer of sauce until all is used. Add drained green beans and ! can of water. JR. chopped 1 No. but the topping does not need to be hot when served. salt. Bake in 350 0 oven for 15­ 20 minutes. stirring constantly over low heat. until hot and bread crumbs are browned. pepper. Put in serving dish and sprinkle top­ ping over heated beans. Serves 4. bread crumbs and pecans. onion juice. stirring constantly. Add other seasoning. eggs. G. Pour in casserole and top with buttered bread crumbs. MILLARD 2 tablespoons oleo 2 tablespoons flour ~ E. GREEN BEANS A LA PEGGY 1 303 can Blue Lake variety 1 small onion ~ stick butter green beans ~ cup broken pecan pieces 1 tablespoon bacon drippings ~ cup bread crumbs 1 clove garlic Saute chopped onions and' garlic in bacon drippings. Let sit overnight. C.VEGETABLES ASPARAGUS AND CREAM SAUCE CASSEROLE 49 teaspoon Worcestershire sauce Salt and pepper to taste 1 cup milk ~ cup grated cheese 3 eggs. GREEN BEANS WITH ALMONDS 2 cans Blue Lake variety 1 cup bean juice green beans 3 tablespoons grated onion 1 teaspoon mei yen seasoning 3 teaspoonlS dill seed 2 slices bacon 1 teaspoon cracked java 6 tablespoons butter or pepper margarine 3 dashes Tabasco 6 tablespoons flour Salt to taste 1 cup slivered almonds ~ cup milk Cook beans with dill seeds and bacon over low heat for 30 minutes. JR. Sprinkle slivered almonds over top and bake for 30 minutes at 350 0 • Serves 10. This topping is also good with other vegetables. milk and bean juice. celery. MRS. Drain asparagus and add to mixture. In a buttered casserole place a layer of beans.

pour about J cup Mock Hollandaise sauce (see Index) in center. Mix with sauce. add a little of the remaining juice from the can. The green beans are so different. chopped 1 teaspoon salt 1 stick butter 1 teaspoon monosodium ~ cup flour . Serves 12-15. Blend mayonnaise with remaining ingredients and set aside at room temperature. monosodium glutamate. juiced Cook beans with meat and sliced onion for 1 hour or more. Simmer until cheese melts. Simmer on very low heat approximately 15 minutes. Mis. cream. whole stringless green beans Saute onion. cold. WILLIAM R. MRS. cheese. milk. sliced Saute mushrooms and onions in butter. garlic and paprika in drippings. sliced Several bits of ham. if desired 1 tablespoon paprika Several bits of ham. Pour into 2 casseroles and top with almonds. Add ham and string beans and about t of the juice from the can of beans. SMITH . drain and spoon mayonnaise mixture over beans. Tabasco.SERADISH 2 303 cans whole green beans 1 large onion. left over. bacon or salt meat 1 cup mayonnaise 2 hard cooked eggs. These are excellent.r 1 50 VEGETABLES STRING BEAN CASSEROLE 1 8-ounce can mushrooms 2 teaspoons soy sauce 1 medium onion. soy sauce. chopped 1 heaping tablespoon horseradish 1 teaspoon VVorcestershire sauce Salt to taste Pepper to taste Garlic salt to taste Celery salt to taste Onion salt to taste 1~ teaspoons parsley flakes 1 lemon. sliced and drained ~ teaspoon Tabasco % cup almonds. SANDERS CAZEDESSUS STRING BEANS AND MOCK HOLLANDAISE SAUCE 1 medium size onion. CHAUVIN VVILKINSON GREEN BEANS HOff. When ready to serve. When beans are ready to serve. if avail­ 1 tablespoon bacon drippings able Salt and pepper to taste 1 303 can. Add water chestnuts. Serves 4. Add flour. If the beans seem too dry. MRS. Cook green beans. chopped ~ pod garlic. glutamate 2 cups wann milk 5 packages frozen green 1 cup light cream beans % pound sharp cheddar 1 5-ounce can water chest­ cheese nuts. Bake at 375 0 for 20 minutes. Serves 8. salt. P.

Serves 4. Add drained beans. Add beans. mayonnaise and seasonings. and bay leaf. 3 cups of water chopped. celery. LEWIS C. 2+2 cans pork aud 4 tablespoons mustard seeds beans 2 tablespoons brown sugar . turning occasionally. MRS. crushed 1 medium onion. Add mushrooms. 1 clove of garlic. finely ~ cup mayollnaise +2 teaspoon salt chopped Dash of pepper strips of bacon. Add drained tomatoes. When ready to serve. PETERS . ham or other seasoning meat. HUGH B. finely 1 teaspoon Worcestershire chopped sauce medium onion. drained 3 slices bacon SWEET SOUR BEANS +2 cup vinegar +2 cup sugar Fry bacon crisp. Crumble and set aside.+2 bottle chili sauce 1 large onion. washed 1 rib celery. put the vinegar and sugar. Serves 4. Into the skillet with bacon drippings. A Louisiana treat! MRS. Blend thor­ oughly but do not cook. Continue to cook over low heat for t to 1 hour. Simmer 25 minutes. MRS. chop and mix well and simmer 5 minutes. Serves 6. chopped ~ bottle tomato catsup 6 cloves of garlic. top with bacon. onion and bacon together for 5 to 8 minutes. cut in pieces Dash of cayenne cups drained tomatoes 1 small can sliced mush­ cups drained string beans rooms +2 cup buttered bread crumbs 51 1 1 4 2 2 Cook peppers. chopped Cook beans in water. MRS. chopped 1 large bay leaf. Place in greased casserole. Season with salt and bacon drippings. chopped and drained 2 tablespoons parsley. bake uncovered in 350" oven for 20 minutes. NEWELL C. Serves 12. add heated water. garlic. dot with butter. Cover with bread crumbs. 2 can green beans. JOSEPH F. Drain excess fat from bacon. Cook for It to 2 hours. chopped ~ cup molasses fine ~ cup water Mix all ingredients together and cook slowly in 250 0 oven for about 4 hours. If beans become too dry. These reheat well. DUNN 1 No. 2 tablespoons of sugar improve the whole effect. Add onion.VEGETABLES STRING BEANS WITH TOMATOES green pepper. O'CONNOR LomSIANA RED BEANS AND RICE 1 cup red beans. YODER SOUTHERN BAKED BEANS 3 No. Serve on mounds of rice.

Cornbread goes well with red beans. then ham bone and more water to cover. chopped "Wash and pick over beans. Place broccoli in shallow serving dish. M. Drain. Sprinkle with lemon juice.52 VEGETABLES SOUTH LOUISIANA RED BEANS 1 pound red kidney beans 1 bay leaf Ham bone with generous Dash red pepper amount of meat Cumin powder to taste I pound pepperoni.". pepJ?er and cover with soup. Serves 8. Cover in cold water and soak overnight. CADWALLADER . chopped I clove garlic. cubed I medium onion. and garlic until slightly browned. and ham bone or bacon. Add beans and water in which they have been soaked. Combine all ingredients in a large covered Cook for 2t to 3 hours. S. chopped black-eyed peas I rib celery. red pepper and cumin powder to taste. Season to taste with salt and pepper. Cook slowly for several hours. Cook pepperom. cold water. celery. saucepa~.Vash the peas. GOLDEN BROCCOLI 2 packages frozen broccoli Pepper to taste 2 teaspoons salt I IO-ounce can cream of 2 tablespoons lemon jnice chicken soup ~ cup grated cheddar cheese Cook broccoli in salted water as directed on package until tender. chopped Salt and pepper to taste . soak them overnight. bay leaf. Sprinkle cheese on top' and place under broller for 10 minutes or until cheese is melted and bubbly. Add water as needed while cooking. onions. green pepper. or several slices of bacon I onion. Serves 8. BILL A:>IDRE NAVY BEANS 2 cups navy beans 3 tablespoons sugar 6 cups cold water 2 cloves garlic. Drain off soaking water. MRS. chopped ~ cup chopped parsley (or left over ham) I ~ teaspoons salt \\Tash and pick over beans. or at least five to six hours in fresh. put peas in a large pot con­ taining at least 2 quarts of water. Slice baked ham and serve as a mam course. piece of salt pork. chopped 2 quarts water Ham bone. MRS. Serves 8. chopped ~ pound salt pork. Add onions. Cook about 2 hours or until peas are tender enough to mash easily. sliced I large onion. SOUTHERN BLACK-EYED PEAS I I-pound package dried ~ green pepper.

chopped ~ cup buttered bread crumbs 1 tablespoon grated cheese Cook the whole cauliflower in boiling salt water for about 20 minutes. canned or fresh Salt and pepper to taste 1 tablespoon sugar 3 eggs. Add flour and stir until blended. AYMOND. cheese. JR. Oklahoma . Bake in 350 0 oven for I hour. Bake in 300 0 oven until bubbly.VEGETABLES BROCCOLI CASSEROLE 53 2 1 6 4 large onions. chopped fine 1 cup whole kernel corn. Serve at once. JR. Gradually add milk. J. CORN PUDDING 2 tablespoons butter 2 tablespoons salad oil ~ onion. separated ~ cup cheddar cheese Heat butter and salad oil in skillet. and i cup almonds. BURTON LEBLANC. C. Sprinkle with bread crumbs and grated cheese. pepper. Pour in largest casserole available or in 2 casseroles. G. This is good seroed with pO"rk. Cool and add cheese and well beaten egg yolks. MRS. Saute onion. mushrooms. add corn. stirring until smooth and thick. Serves 4. Fold in stiffly beaten egg whites. Blend. chopped stick butter packages chopped broccoli cups cream of mushroom soup 3 packages garlic cheese 2 teaspoons monosodium glutamate 1 large can mushrooms 1 cup chopped blanched almonds 1 cup bread crumbs Saute onions in butter. Sprinkle rest of almonds and bread crumbs on top. Pour in well greased 9'" x II" casserole and set in pan of hot water. Serves 4 to 6. pimento and green onions. BAKED CAULIFLOWER 1 2 2 1 head of canliflower tablespoons butter tablespoons flour cup milk ~ teaspoon salt ~ teaspoon pepper 2 tablespoons chopped pimento ~ cup green onions. Bake in 375 0 oven for 20 minutes or until slightly browned. Pour over cauliflower. J. salt and pepper. MRS. sugar. monosodium glutamate. Drain and place in baking dish. Add broccoli and cook until tender. Serves 18. D. Add mushroom soup. Add salt. MRS. HARRIS Ada. Melt butter in small skillet.

EUGENE R. Saute mushrooms in butter for 3 to 5 minutes. stems and pieces cent pieces 1 teaspoon soy sauce 1 cup boiling water Y2 can almonds.and top with slivered almonds. cut crosswise 1 4-ounce can sliced mushstalk in ~ inch thick cresrooms. Drain carefully. LOUIS MOSCHETTE 1 2 2 2 BAKED CUSHAW 1 teaspoon vanilla medium cushaw Y2 pound butter eggs Y2 teaspoon baking powder cups sugar Nutmeg to taste tablespoons flour Cut cushaw in pieces. Serves 4. Drain. Mix cushaw with the rest of ingredients. To water from celery add . Cut in sections and boil about 10 minutes or until tender. MRS. "MCCRORY I I. Add cream and sprinkle cheese on top. MRS.f cup water from celery. MRS. Bake in 350 0 oven about 20 min­ utes or until top is brown and nearly all the liquid is gone. MRS. Stir until smooth. Season with pepper and soy sauce. Drain well and place in casserole. R. Season with additional salt. Add to cooked celery. and boil until tender. Add sherry and drained vegetables.cream of celery soup. Add cheese broken into small pieces and heat to the boiling point. Serves 4-6. toasted and 1 cube chicken bouillon slivered Black pepper to taste Cook celery until tender in water in which bouillon cube has been dissolved. R. Save. Place in baking dish and bake in 350 0 oven until brown on top. Serves 4-6. Remove peeling. 'i CELERY AND BRUSSELS SPROUTS 2 cups sliced celery Y2 package smoked processed 2 cups Brussels sprouts cheese 1 303 can cream of celery ~ cup sherry soup Cook vegetables separately in boiling salted water only until tender. black pepper and 2 tablespoons of butter of desired. LOUIS MOSCHETTE CELERY AND MUSHROOMS 3 cups celery. Do not boil. scrape out seed. EDWARD "\tV ALL .54 VEGETABLES CABBAGE WITH CREAM 1 medium size head of Y2 cup breakfast cream cabbage 1 cup grated sharp cheese Remove heart from cabbage and outer leaves. Pour into serving dish .

SCOBEE EGGPLANT SUPREME 1 1 2 1 large eggplant small bell pepper ribs celery large onion ~ stick butter 1 teaspoon Worcestershire sauce 1 dash hot sauce 1 cup sharp cheese. U. oysters. S. stir. or any other meat Salt and pepper to taste Peel eggplant and boil in salted water until tender. Soak bread in water. squeeze out excess and add to other mixture. Saute onion. Add Worcestershire sauce and hot sauce. separated Pinch of salt 55 Peel and dice eggplant. garlic and chopped bell pepper in bacon drippings. Put in baking dish and cover with cracker crumbs. chopped ~ bell pepper. flour and milk. HANSON E. Drain eggplant and mash it. and bell pepper in butter. \VILLIAM R. SMITH . chopped Cracker crumbs Cut up peeled eggplant and steam in a little water on low heat until tender. Place in casserole. Add fish or other meat at this point. Serve at once. Make a cream sauce with butter or drippings. Add cooked eggplant. for the cheese is salty. optional 4 slices dry bread 1 cup shrimp. Serves 6. HARGROVE 0 DEVILED EGGPLANT 1 medium eggplant 2 tablespoons bacon drip­ pings 1 medium onion. Add cracker crumbs. Saute celery. Taste before adding any salt.VEGETABLES BAKED EGGPLANT 1 eggplant ~ stick butter or bacon drippings 2 tablespoons flour % cup milk 1 cup sharp cheese 1 cup cracker crumbs 1 cup tomatoes 2 eggs. Serves 6. ham. top with bread crumbs and bake at 350 0 for I hour. Remove from heat and add eggplant. Add cheese and melt over low heat. Drain. tomatoes. MRS. Cook in a little water until tender over low heat. beaten egg yolks and salt. Mix together with the cream sauce and fold in beaten egg whites and bake at 350 for 30 minutes. chopped 2 cloves garlic. MRS. onion. grated 1 cup ripe olives. Serves 6. Now add cheese and olives. Bake 30 minutes in 375 0 oven. MRS.

mashed or cut up vegetable pears. Bake in 350 0 over for 45 minutes.56 VEGETABLES GARLIC CHEESE GRITS 1 cup grits. D. reserving shell for stuffing. peeled 4 slices dry toast or stale pOlUld grolUld pork medium onions. MRS. BALDRIDGE. KENNETH C. JR. Cool. MRS. J. Put in greased casserole. pare and remove center seed. beaten well cups grits cups water 4 egg whites. and sprinkle with paprika. Boil pears until tender. ·When cooked add the butter. Serves 8 to 10. Serves 4. Use as main supper dish or starch. butter and egg yolk. Bake in preheated 350 0 oven for 15 to 20 minutes. marinate several hours in French dressing in the refrigerator. MRS. Sprinkle with crumbs. '!\Then cooked add cheese. L. garlic cheese. Add the drained. Cover with crumbs. Stir until cheese and butter have melted. beaten stiff package garlic cheese 1 teaspoon salt stick butter Cracker or dry bread crumbs Cook grits in salted water. Company touch: cream cheese in cavities sprinkled with paprika. 3 1 3 4 BAKED MIRLITONS (VEGETABLE PEARS) 2 tablespoons cooking oil vegetable pears. Season to taste and fill shens or put in casserole. Add I cup of water. chopped bread cloves garlic. Place two halves per serving on crisp lettuce leaves. lUlcooked 1 stick butter or oleo 4 cups water 1 roll garlic cheese 1 tablespoon salt ~ pOlUld sharp cheese 2 tablespoons Worcestershire sauce Cook the grits in the salted water. Add the toast or stale bread that has been soaked in water and squeezed out. cook slowly. Boil until tender in salted water. MRS. Dot with butter and bake in 350 0 oven until crumbs brown. LANDRY . about 30 minutes. HOCHENEDEL 2 8 1 1 GRITS SOUFFL1il 4 egg yolks. Stir until the butter and cheese have melted. garlic and meat to a light brown. sharp cheese and 'Vorcestershire sauce. P. CHAUVIN VVILKINSON COLD MIRLITON SALAD Your favorite French Dress­ 4 small mirlitons ing Cut mirlitons in half. Put in greased casserole. Fold in egg whites. C. remove seed in center. Fry onions. Scoop out vegetable pear. pressed Salt and pepper to taste Cut pears in half lengthwise.

Add cream. R. Fill shells. Serves 8. stirring constantly until it bubbles. mix with shrimp. Mash mirlitons.">. Bake at 300 0 for It hours. Add washed capers. sliced 1 teaspoon salt cup margarine Pepper to taste * "Vash and halve mushrooms if large. and seasonings. Add celery and cook until tender. Serves 8. Cook lima beans in salted water with cover until done. Mix rest of ingredients and pour beans in covered casserole. NEWELL DU. Set aside and saute onion and garlic in a heavy skillet until transparent. cover with additional cheese and bread crumbs and bake in moderate oven 350 0 until crumbs are browned. Y2 cup grated sharp cheese chopped ~4 cup buttered bread crumbs 1 large garlic clove. cleaned 1 large or 2 small onions. R. monosodium glutamate. MRS. Saute onion in melted margarine until limp. E. Cover tightly and let simmer gently 15 minutes. FRENCH LETTUCE 3 tablespoons butter 2 medium size heads lettuee 2 tablespoons flour 1 cup sour cream 1 cup chieken stock or 1 tablespoon cider vinegar bouillon cube 2 tablespoons washed eapers Salt and pepper to taste Melt the butter in a heavy skillet. MRS. CHARLES DUCHEIN. Scald sour cream with cider vinegar.VEGETABLES 57 STUFFED MIRLITONS 4 large mirlitons (vegetable %. sherry.N MUSHROOMS AND SOUR CREAM 1 pound fresh mushrooms 1 cup sour cream 1 tablespoon sherry 1 small onion. Stir in flour. Serves 6 to 8. optional Y2 teaspoon monosodium Y2 cup chopped celery glutamate 3 tablespoons shortening Salt and pepper to taste Parboil mirlitons until almost tender. cheese. Blend over low heat. cover and cook slowly 5 minutes. Season to taste with salt and pepper. pound fresh cooked pears) shrimp. JR. and mixture in skillet. Add mushrooms. Stir in chicken stock and stir con­ stantly until smooth. STRAHAN BAKED LIMA 1 pound big dried lima beans 1 cup melted butter 2 teaspoons dry BEANS 1 cup sour cream 2 tablespoons molasses mustard Soak beans over-night. Cut in half and scoop out meat. MRS. Shred 2 heads lettuce and add to sauce. STRAHAN . Simmer until thoroughly heated. Place slice of ham or canadian bacon on top if desired. :MRS. E.

Add the peas. Twist slices of lemon over this and place peel in with potatoes. the liquid in the greens is the famous "pot likker/' and with the family folks. Blanche peas in the same way. Sift flour evenly over potatoes. P. Put greens in large pot. MRS. Cut in slices and saute in the hot olive oil. the combread is often surreptitiously dunked therein. onions. Place in 8/1 x 12/1 X 2" baking dish. Just fOT the sake of infoTmation.LE Lemon juice 1 cup small pearl onions. Add salt pork. Wash the mushrooms in lemon juice and water. Cover potatoes with sugar and salt. Cover with pieces of butter. until meat and greens are tender. Serves 4 to 6. wash several times. O. do not add any. Bake in 400 0 oven for 1 hour or until potatoes are done and sugar and butter have made a thick syrup about the consistency of molasses. bring to a boil and drain. MRs. stirring occasionally until the peas are soft but not mushy. Marvelous-a southern treat. buttered combTead. MRS.!. COLLIER . chopped ~ pound salt pork or bacon tops or mustard greens Salt and pepper to taste Stem and pick the greens. Sprinkle cinnamon or nutmeg over the sugar. Add water to mixture so it may be barely seen. Serve the greens with hot. onion. Baste potatoes frequently with syrup. MENTON CANDmD YAMS 4 medium size sweet % stick butter potatoes 2 slices lemon 1 tablespoon flour 1 cup sugar Dash of salt ~ cup water 1 teaspoon cinnamon or nutmeg Peel and cut potatoes as for thick french fries.58 VEGETABLES MUSTARD OR TURNIP GREENS 2 to 3 bunches of turnip 1 large onion. R. Cover with the lid and cook over slow heat for 10 to 15 minutes. and seasonings. the water on the leaves from washing is sufficient. cook slowly. More can be used. Serves 4. Serve in one quart casserole. KENNETH LANDRY PEAS SCOVll. salt and pepper. or ~ cup chopped shallots 4 tablespoons olive oil Salt and pepper to taste 2 cups shelled peas (green) ~ pound small white mush­ rooms Put onions in cold water.

garlic. Add mushrooms. reduce the heat. Add the noodles.VEGETABLES NOODLE CASSEROLE ~ cup butter 1 large can sliced mushrooms ~ cup finely chopped onions ~ cup finely sliced blanched almonds 1 clove garlic.s teaspoon cayenne pepper In a 9" x 13" buttered casserole place alternate layers of thinly sliced onions. Bake in individual casseroles in 350 0 oven for 45 minutes to 1 hour. cover and simmer about 5 minutes. almonds. MRS. onion. SIMPSON. JAMES H. Mix beef. and lemon juice. egg. and seasonings until well blended. chopped tomatoes. This is very good served with vineyard chicken. crushed potato chips and grated cheese. Sprinkle each stuffed shell with a pinch of basil and a few drops of Worcestershire sauce. This is good with barbecue. Pour mushroom soup and milk over the top of the onion mixture and it will cook through. COCO BAKED ONIONS 12 medium size fresh onions 1 3%. MRS. . -ounce bag potato chips ~ pound Wisconsin mild cheese < 2 cans cream of mushroom soup ~ cup mllk . RODNEY G. leaving 3 or 4 layers thick. minced or 59 ~ teaspoon garlic puree 1 tablespoon lemon juice 1 can condensed onion soup 1 4-ounce package fine noodles Melt butter. STUFFED ONIONS 4 large yellow onions 1 pound ground chuck 1 or 2 tomatoes Few drops of Worcestershire sauce ~ teaspoon tarragon ~ teaspoon oregano teaspoon marjoram teaspoon parsley 2 ribs celery. MRS. Saute gently about 10 minutes. Sprinkle cayenne pepper over the top and bake I hour at 350°. JR. Boil in salted water for about 5 minutes. Serves 4. chopped 1 egg ~ teaspoon basil Salt and pepper to taste ~ ~ Peel onion. scoop out middle. Top each with a pat of butter. Stir in undiluted soup and bring to a boil. Stuff in onion shells which have drained. JR. PERCY ROBERTS.

Sprinkle about 15 minutes. onion and refill the potato shells. Cut the scoop out potato and whip with butter. let steam. ROBERT SLOWEY * GERMAN FRIED POTATOES POTATO AND MUSHROOM CASSEROLE 1 4-ounce can mushrooms. salt. dilute can of soup with milk and pour over all. dry thoroughly. Add sliced onions. cook for about five minutes longer. Add sliced potatoes. pepper. 4 large or 6 medium potatoes drained Chopped green onion Chopped bell pepper ¥l cup milk 1 can cream of mushroom soup Parboil potatoes for about 10 minutes. MRS. sprinkle with onions and bell peppers. cheese. Put in oven and bake at 325 0 baked potatoes lengthwise and cream. sour cream. Serves 4. \V ARMACK . Put 1 layer of potatoes. With a fork mix in crab meat and with paprika and reheat in very hot oven nicely. These freeze MRS. sprinkle with mushrooms. \Vhen tender remove from skillet. Cut in rather large pieces. and celery salt together until smooth. the chopped onions in another. Add salt and pepper. A little marjoram can be added.• VEGETABLES BAKED POTATOES WITH SOUR CREAM 6 medium baked potatoes. sliced 4 potatoes peeled and sliced ~ cup water Salt and pepper to taste Heat drippings in iron skillet. EDWARD O. Pour water over potatoes and cover immediately with tight fitting lid. MRS. Repeat layers. turning until light brown. A mixer helps. salt. CHARLES D. turning potatoes occasionally. 1 teaspoon celery salt steaming hot ~ bunch green onions. chopped 1 pint commercial sour cream 1 wedge of chive cream At least ¥l pound bacon. Serve this in one container. Top with buttered bread crumbs. After all ingredients are used. Bake at 350 0 for 30-40 minutes. until you can pierce with fork. Pats of butter make it even better. fried cheese (optional) crisp and crumbled Dash hot sauce Mix softened cream cheese. NUNN cup bacon drippings 1 medium onion. Serves 6. the bacon in another at the table. This is "la piece de resistance" tor any meal! CRAB STUFFED POTATOES 4 medium IdahC) potatoes 4 teaspoons grated onion 1 6~ ounce can crab meat 1 cup sharp yellow cheese. grated ~ cup butter ~ cup light cream ¥l teaspoon paprika 1 teaspoon salt Scrub potatoes well. Reduce heat to low.

Do not refrigerate.) Stir every hour. pour over potatoes. Serves 30-40_ MRS. sliced thin 1 heaping teaspoon salt ~ teaspoon dry mustard ~ ~ 61 1 scant tablespoon sugar 1 tablespoon Worcestershlre sauce 1 8-ounce bottle pure olive oil About 4 ounces tarragon vinegar Boil potatoes. Peel hot potatoes and put through ricer until mashed. vVhen done peel and cut in I inch chunk size pieces. Add milk mixture to potatoes. if desired. Scald milk and add vanilla. These are marvelous! MRS. Make sauce from rest of ingredients. Chop green onions with tops and parsley.rge pods garlic. A. Serves 8 to 10. Sprinkle parsley and green onion over potatoes. nutmeg and orange juice. COOPER SPENGLER BAKED SWEET POTATOES WITH MARSHMALLOWS 8 medium size sweet potatoes 1 cup milk 1 teaspoon vanilla 3 tablespoons sugar stick butter teaspoon cinnamon Few dashes of nutmeg 1 tablespoon orange juice Marshmallows ~ ~ Bake sweet potatoes in 350 0 oven until done. a layer of marshmallows. Dot with butter and brown in 350 0 oven for 15 minutes. Cut up giblets and put in with onions and cook until brown. and add to the mixture along with salt and red pepper and water. J. To potatoes add cinnamon. MRS. put in a large baking pan. strain so that there will be no garlic pieces in sauce. (At least four hours or longer. Stir well. Add garlic cut very fine. NOLAND DIRTY RICE 4 pounds raw rice 4 pounds red onions ~ cup shortening or bacon drippings 2 packages frozen gizzards and livers Salt to taste 5 cloves garlic 3 bunches green onions 2 pods red pepper ~ blmch parsley 9 cups water Cook rice until almost done: Cut up red onions very fine and brown in shortening. SMITH . When the water is absorbed. Add a top layer of marshmallows and brown. MATT G. Serves about 16. Pour over cooked rice. sugar and butter. Let stand all day.VEGETABLES ITAliAN POTATOES 14 or 15 large red potatoes cup chopped parsley cup chopped green onion 3 la. remaining potatoes and bake at 350 0 until very hot. Stir.

Add all ingredients. Add rice and salt. Serves 4. stir in rice until golden color. Place in 375 0 preheated oven and bake uncovered for 30 minutes. Remove bay leaf and bell pepper from mixture when cooked. SIMPSON II WILD RICE AMANDINE CASSEROLE 3 tablespoons chopped green 2 cups wild rice . Bake covered in 250 0 oven for It hours or until done. add rice to remaining butter. Add all other ingredients. blanched and slivered 2 tablespoons chopped chives Salt and pepper to taste 1 teaspoon chopped shallots Wash and drain rice. uncooked 1 cup water Saute onion in butter in heavy skillet. Add almonds and turn mixture into casserole. AMISS KEAN BAKED WILD RICE 2 cups uncooked wild rice 12 stuffed olives 2 large cans whole mush ­ 1 No. garlic and bay leaf. Serves 6. grated Rub a 9" x 13" baking dish with butter. Stir and bring to a boil. raw 1 teaspoon salt butter or shortening 1 onion. MRS. W. Stir. Saute vegetables in olive oiL When limp. 1 cup rice. If desired. moving the rice constantly. ground 1~ cups hot chicken broth 1 bay leaf or consomme 1~ cups hot water Melt fat in heavy saucepan. NEWELL DUNN . ground 1 I-inch slice bell pepper 2 cloves garlic. MARY Lou '". Serves 12. stirring occasionally while it cooks. cup almouds. Cover and simmer for 5 minutes. Stir in chicken broth. MRS."OODSIDE RICE PILAFF 2 tablespoons chicken fat. Remove onions.62 VEGETABLES BROWNED RICE 1 medium size onion. Very slowly let uncooked rice brown. put extra cheese on top and brown. MRS. CALVIN L. Delicious! MRS. or bouillon ~ cup olive oil 2 tablespoons chopped onions %. Serves 12. taste and season. 2 can tomatoes rooms 1 teaspoon butter Salt and pepper to taste ~ pound sharp cheese. and mix welL Cook in 350 0 oven for It hours. add onions. Salt and pepper to taste. chopped 1 can consomme 1 stick oleo or butter 1 can mushrooms 1 cup rice. Mix with onions and other ingredients. Cook gently for 5 minutes or until lightly browned.or 1 cup wild pepper rice and 1 cup long grain white rice 4~ cups hot chicken broth. Bake in 9" x 13" uncovered casserole in 350 0 oven.

Add seasonings and cheese which has been cut into small pieces. well beaten 1 teaspoon salt teaspoon white pepper or dash hot sauce ~ cup buttered bread crumbs 1 tablespoon minced onion A pinch of fine herbs ~ Wash and dice unpeeled squash. Serves 5 to 6. Serves 4. The flavor is improved if the latter is done and kept in refrigerator overnight. Do not overcook as it will separate. WILLIAM G. stirring until blended and smooth. continue stirring. WILLIAM R. Beat eggs. MRS. Add other ingredients. teaspoon celery salt spinach %. REYMOND SPINACH WIm SOUR CREAM 1 package frozen chopped spinach 1 tablespoon grated onion 2 eggs Yz cup sour cream 1 cup grated Parmesan cheese 1 tablespoon flour 2 tablespoons butter Salt and pepper to taste Cook frozen spinach in small amount of water with onion until thawed. Add liquid slowly. This may also be frozen. Serves 4 or 5. Combine with cooked spinach. Set ring in a pan of hot water and bake at 350 0 for 45 minutes or until inserted knife comes out clean. teaspoon garlic salt 4 tablespoons butter Salt to taste 2 tablespoons flour 6 ounce roll of Jalapenos 2 tablespoons chopped onion cheese Yz cup evaporated milk 1 teaspoon Worcestershire Yz cup vegetable liquor sauce . but not brown. So different.VEGETABLES SPINACH MADELEINE 2 packages frozen chopped %. Add onion and cook until soft but not brown. This may be served immediately or put into a casserole and topped with buttered bread' crumbs. Blend well. SMITH . Stir until melted. Force through a good mill or sieve. Cook until smooth and thick. WILLIAM BAILEY SMITH BAKED SQUASH RING 3 cups summer squash ~ cup melted butter ~ cup milk 3 eggs. Drain and reserve liquor. Cook in a small amount of water uncovered until tender. and mix rest of ingredients with spinach and onions and bake in greased casserole for 25 to 30 minutes in 350 0 oven or until center is set. MRS. MRS. Melt butter in saucepan over low heat. stirring constantly to avoid lumps.Yz teaspoon black pepper Red pepper to taste 63 Cook spinach according to directions on package. Turn into a It quart well buttered "ring mold. Add flour.

CHAUVIN ''\TILKINSON 4 1 1 2 1 STUFFED WlllTE SQUASH 4 tablespoons tomato paste white summer squash 1 cup cracker crumbs large or 2 medium onions 2 tablespoons chopped fresh bud ga. Add one egg and beat well into the mixture. THE LATE MRS. Use 1 quart casserole.rlic parsley or flakes slices white bread 4 tablespoons butter egg Salt and pepper to taste Boil squash in salted water until tender. Just before remov· ing from heat. Add onions. stirring frequently. J. making sure egg does not come in contact with skillet. ~When well soaked.64 VEGETABLES SQUASH SOUFFLE 6 medium white squash 1 small bunch green onions 2 slices French bread Salt to taste Pepper to taste Y2 cup milk 1 egg Bread crumbs Peel and cut squash in medium sized pieces. 2 can quartered apples 1 No. Serves 6. Bake in greased casserole for 35 minutes at 350 0 • Sprinkle with bread crumbs and dots of butter before baking if desired. Season with a little salt and nutmeg. H. blend into the squash. Drain and mash welL Soak two large pieces of French bread in milk. LEROY vV ARD III . Vhing bread in ice water and chop fine. Beat egg and add very carefully. Add to onion and garlic mixture and cook a few minutes. Dot with butter and bake at 350 0 for 45 minutes. salt and pepper to taste. then top with toast crumbs. Cook a few minutes and add tomato paste. ESTHER CHISHOL~1 TOMATO AND APPLE CASSEROLE 1 No. Add to cooking mixture and cook a few more minutes stirring frequently. Serves 6. Serves 4 to 6. Cover with cracker crumbs and small dots of butter. salt Make alternating layers of apples and tomatoes. 2 can tomatoes (not whole) (do not use all the juice) Y2 cup sugar 4 tablespoons oleo or butter 3 slices toasted bread Nutmeg. BRES from MRS. P. Bake in 350 0 oven until crumbs are brown. add chopped parsley. Scoop squash Out of shells and chop fine. Brown chopped onion and garlic in haH mixture of bacon drippings and butter. Boil in unsalted water until tender. Sprinkle sugar on top. MRS. This mixture can be either stuffed in shells or put into casserole.

ASHER "VHITLEY VEGETABLES VINAIGRETTE 1 tablespoon brown sugar 2 packages frozen broccoli spearS or Frenched green 1 tablespoon chopped onion beans ~ cup red wine vinegar %. can of deviled ham. Coco . Do not boil. If too dry add a little tomato juice. Drain. Sauce can be made a day before and refrigerated until time to heat and serve. MRS. Place in baking dish and add just a little water to keep tomatoes from sticking. Pour over vegetables and serve. Sprinkle top with bread crumbs. RODNEY G. Serves 8. Stuff mixture in tomatoes. Saute onions in butter. Save pulp. ROBERT J. Bake at 350 0 until the top is brown. Boil about two minutes. 2 can of tomatoes 1 large onion. Bake at 400 0 for 25 to 30 minutes or until crumbs are slightly brown and the tomato looks tender. add chopped parsley. Add bread crumbs and seasonings. This same mixture may also be used with fresh tomatoes as a stuffing. Serves 8. Combine all other ingredients and heat. minced 1 teaspoon minced parsley 1 rib celery. chopped fine 3 tablespoonS butter 3 tablespoons parsley. to mixture. chopped 1~ cups bread crumbs 1 tablespoon Worcestershire A pinch of thyme Salt and pepper to taste Dip the tomatoes in boiling water to easily remove skins. Hollow center of each tomato leaving the stem end for the bottom. Add bread crumbs (saving some to sprinkle over top) and stir well. if desired. firm but ripe 6 green onions. cup salad oil ~ cup sweet pickle relish cup Brazil nuts * Cook frozen vegetables as directed on package. Add tomatoes and bring to a boil. Sprinkle more bread crumbs on top of each one and add a dot of butter on ~top of each. Add parsley and meat. STONE HOT STUFFED TOMATOES 8 medium size tomatoes. Turn into a one quart casserole and dot with butter and slices of bacon. cut up tomato pulp. Lightly salt inside of each tomato. MRS.VEGETABLES BAKED OR STUFFED TOMATOES 3 tablespoons butter 1 No. MRS. Serves 4. or diced ham 65 Melt butter in iron skillet with onion and celery and cook over low heat until onions are clear. Chopped almonds may be used if Brazil nuts are not available. minced 1~ cups bread crumbs Cooked shrimp.

Texas ~. Makes 2 cups. add It tablespoons lemon juice. add flour. Pour over cup boiling olive oil. chopped 2 onions. Variations to White Sauce: SOUR CREAM SAUCE Using proportions for thin white sauce. SAUCE FOR GREEN BEANS OR SPINACH 1 teaspoon Worcestershire 2 cups mayonnaise sauce Small onion. WHITE SAUCES Kind Thin Medium Thick Butter 3 Tblsps. 8 Tblsps. MRS. stir until well blended. RIEDEL Houston. 1 tsp. CHEESE SAUCE ! Using proportions for thin white sauce. substitute 2 cups thick sour cream for the milk. mashed to a Frozen peas (% package) pulp % small cauliflower Salt and pepper to taste 3 medium summer squash % cup olive oil % small cabbage 1 stick butter 2 ribs celery. Milk 2 cups 2 cups 2 cups Melt butter over low heat. 6 Tblsps. Stir over low heat until cheese is melted. Cook. chopped fine 1 teaspoon prepared mustard 4-6 eggs. Cook 30 minutes uncovered. chopped 3 carrots. Half the recipe serves for family use. if needed Mix in order given and serve on green beans or spinach. Flour 2 Tblsps. 303 can tomatoes Fresh green beans % cup seedless green grapes. grated or mashed % cup olive oil Dash of hot sauce Add salt. Fresh eggplant. GLENN S. 1 tsp. Remove from heat. Gradually stir in milk and return to heat. M tsp. Serves 12 or more.G6 VEGETABLES VEGETABLES GALORE % green pepper. W. sliced thin 2 potatoes. MRS. salt and pepper. DARSEY . Add bouillon cube in water. diced 1 No. when sauce is thick. Saute the two onions in butter until golden brown. Mtsp. stirring constantly until thick and smooth. R. 4 Tblsps. cubed optional Frozen Iimas (% package) 2 cloves garlic. chopped 1 bouillon cube in % cup water Layer all vegetables in a very ZaTge skillet in same order. add 2 cups grated cheese and teaspoon Worcestershire sauce to thickened white sauce. 4 Tblsps. Pour over top of vegetables. Pepper M tsp. hard cooked. Salt 1 tsp.

red pepper. Add another tablespoon of butter before serving. beaten butter Heat water in top of double boiler. MRS. MRS. and paprika to taste 2 tablespoons * HOLLANDAISE (NEVER FAIL) Juice of 1 lemon 1 tablespoon cornstarch 2 egg yolks. MRS. Add salt. Do not cook. When warm. Note: Too high a temperature. place over hot water again until thickened. Stir in thoroughly. stirring constantly. WILLIAM A. water for 5 minutes. NICHOLS MOCK HOLLANDAISE SAUCE ~ cup mayonnaise teaspoon prepared mustard Juice of ~ lemon Worcestershire sauce· to taste ~ teaspoon onion puree * Mix all ingredients well in a small bowl. When mixture is slightly thickened. red pepper. Pour over cooked broccoli just before serving. HENRY VOORHIES . CHAUVIN WILKINSON SAUCE FOR BROCCOLI 2 tablespoons butter Salt and pepper taste 2 tablespoons olive oil 1 teaspoon mustard l~ teaspoons Worcestershire 1 tablespoon vinegar sauce Red pepper to taste Mix all ingredients and heat until butter melts.VEGETABLES 67 cup water Salt. If sauce cannot be served immediately. paprika and lemon juice. beating with a rotary beater. then reheated over hot. Add the beaten egg yolks and one tablespoon butter. remove from over hot water. too long cooking or too long standing over heat before serving may make Hollandaise curdle. It can be made smooth again by very slowly adding I tablespoon of boiling water. Add to above mixture. it should preferably be made in advance and allowed to cool. P. Dissolve cornstarch in a little cold water. pour over hot string beans. let stand several hours over the warm part of the top of the stove. not boiling.

Cheese and Eggs .

Have slices of toasted. you can make a sauce with a roux foundation (browning equal amounts of fto~r and butter). green onion. Add wine or lemon juice. Fry only 2 to 3 at a time. using green onions. instead of the above sauce cooked in butter. sprinkle with pinch marjoram. salt. green peppers and seasomngs. Serves 4. CARROLL S. GEORGE HILL SCRAMBLED EGGS DELICIOUS 1 onion~ chopped fine 2 tablespoons butter ~ cup sliced. mushrooms together in butter. and place ham on top of toast. 6 slices boiled. Add mushrooms and saute for a few minutes. MAYER. ham mushrooms Salt and pepper to taste Make sauce (It cups) by cooking chopped ham. liver. EGGS ST. Keep turning egg over with perforated turner to keep eggs round and to get whites to cover yolks. buttered bread ready. place a poached egg and cover with Hollandaise sauce. FRED PARNELL .CHEESE AND EGGS 69 ANCHOVY AND EGGS 2 cans filet of anchovies ~ tablespoon Worcestershire (cut small) sauce %. On top of each. Place a slice of ham and an egg on each slice of toast. liver 6 slices toast 2 tablespoons chopped. Beat lightly. MRS. DENIS %. If preferred. MRS. cup mayonnaise 1 dozeu hard cooked eggs (cut coarsely) Red pepper to taste 2 teaspoons chopped parsley Salt to taste Paprika t. MRS.o taste Mix ingredients and serve on round crackers. Serve at once. Break each egg into a saucer. and pepper and scramble slowly. slide eggs into deep grease (not too hot). Pour sauce over. Break eggs into bowl and add 2 tablespoons water. Pour egg mixture over onions and mushrooms. green Dash white wine or lemon juice onion 6 eggs 1 tablespoon chopped~ cooked. SR. Then. mushrooms. EGGS BENEDICT 4 slices toast (crust removed) 4 eggs 4 thin slices fried ham Hollandaise sauce Cut ham slices the same size as toast. cup chopped lean ham 2 tablespoons butter 4 tablespoons chopped. mushrooms Salt and pepper 6 eggs 2 tablespoons water Pinch marjoram to taste Cook onion in butter until golden brown.

70

()BEESE" AND EGGS OLIVE EGG SPREAD

1 whole egg 5 egg yolks A little less than ~ cup white vinegar 2 tablespoons butter 2 tablespoons Durkees dressing

Large bottle of stuffed olives 2 tablespoons chopped parsley 4Jreen onions (tops only) S t to taste

Beat eggs thoroughly. Heat vinegar to boiling point, (add 1 teaspoon of water before heating to cut vinegar.) Pour boIling vinegar into eggs, beating constantly. Place in sauce pan over heat and stir until it thickens. Remove and add lump of butter; then add Durkees dressing, chopped olives, green onions, and chopped parsley, red pepper sauce and salt to taste. Do not leave out the Durkees!
MRS. ASHER WHITLEY

PUFFY OMELET

4 eggs, separated
~

teaspoon salt

~ cup cream or milk Dash pepper 1 teaspoon butter

Beat egg whites until they will hold a point. Beat yolks with season· ings until thick and lemon colored. Add cream. Fold egg yolk mixture into egg whites. Pour into hot buttered skillet. Reduce heat and cook until bottom is golden brown. Run under broiler to brown top and finish cooking. MRS. M. S. CADWALLADER

SPANISH OMELET ~ cup chopped green onions 1 No. 1 can tomatoes 1 small green pepper, 2 pimentos, cut fine chopped fine 6 large olives, chopped 2 tablespoons butter Salt and pepper to taste Saute onions and peppers in butter. Add tomatoes and cook until moisture has nearly evaporated. Add chopped olives and seasonings and cook a few minutes. Pour a few spoonfuls of this sauce in center of Puffy Omelet. Then fold omelet and pour the reminder of sauce over top.
MRS. M.

S.

CADWALLADER

EGGS AND MUSHROOMS 4 toast rounds 1 4-ounce can sliced mush­ 2 tablespoons butter rooms 4 poached eggs ()heese sauce
Place toast rounds in buttered baking dish. Cover with sliced mush­ rooms, sauteed in butter. Place poached egg on each toast round and cover all with hot cheese sauce. Sprinkle· with grated cheese and place in oven at 375 0 until cheese on top is melted. Serve at once. Serves 4.

CHEESE AND EGGS SUNDAY NIGHT QUICKIE 1 can undiluted chicken noodle soup

71

4 eggs

Beat eggs slightly; add soup and beat again together. Pour into buttered skillet and scramble. Serve hot on toast. Serves 2 or 3.
MRS.

J.

H. BENTON

1 egg

TOAD IN HOLE 1 slice bread
8 tablespoons butter

Cut a circle out of center of bread slice. Fry bread in butter until brown and crisp on ?ne side. Turn over and break egg into circle. Fry over low heat for 5 mmutes. MRS. D. S. MILLER

CHEESE SAUCE 8 tablespoons butter ~ teaspoon pepper 8 tablespoons lIour teaspoon dry mustard cup sharp cheese teaspoon salt 1 cup milk

*

* *

Melt butter and add flour and seasonings making a paste. Slowly, add milk and stir until thick. Add cheese and stir until melted.
MRS. COMPTON HUMMEL

* *

CHEESE DELIGHTS pound sharp American 2 cups chopped pecans cheese, grated 2 cups sifted lIour pound butter or oleo Salt to taste Pepper to taste

Soften butter to room temperature and mix with cheese. Add flour, pecans, and salt. Bake about 15 minutes at 350" in small patties.
MRS. NELSON BOURGEOIS

CHEESE AND CRABMEAT 1 10-ounce can tomatoes and 1 pound processed cheese green chills 1 pound fresh crabmeat
Melt cheese in top of double boiler and add tomatoes and chilis; add crabmeat and mix well. Serve hot on toast rounds.
MRS. ROLAND CALDWELL

72

CHEESE AND EGGS CHEESE MOLD
1~ pounds American cheese ~ cup cold water 3 cloves garlic 1 cup hot water ~ pound blanched almonds 1· tablespoon Worcestershire 1 small onion sauce 1 envelope plain gelatin 1 teaspoon hot sauce Parsley and paprika

Put in food grinder the cheese, garlic, almonds and onions. Swell gelatin in t cup cold water and add I cup hot water. Cool to lukewarm. Add gelatin mixture to cheese mixture and stir in hot sauce and Worcester­ shire sauce. Place in ring mold and let chill until firm. Sprinkle parsley around, and paprika over the top. Serve with triangle crackers.
MRS. STANFORD BARDWELL

CHEESE SOUFFLE 1~ cups grated cheese 1 cup cold boiled rice 2 tablespoons flour 3 beaten egg yolks 1~ cups milk 3 stiffly beaten egg whites ~ teaspoon salt Dash of Tabasco (optional)

2 tablespoons butter

Make a cream sauce by melting butter over low heat and blending in flour. vVheri smooth, add milk slowly and stir constantly. Add salt and grated cheese. Turn off heat and add rice. Let this cool and then add egg yolks and fold in beaten egg whites. Place in greased casserole dish and bake in 325 0 oven for 45 minutes. Serves 6.
MRS.

J.

N. OGDEN

CHEESE SANDWICH SPREAD 1 teaspoon Worcestershire 1 pound American cheese sauce (cut up) 1 small can evaporated milk Salt to taste Pepper to taste 1 small can pimento, drained 3 eggs, well beaten and crushed
Put milk and cheese in double boiler and cook until melted. Turn off heat and add the eggs, sauce, pimento, pepper and salt. Beat well with a rotary egg beater. This makes about It pints. It may be put in refrigerator and kept for several days. MRS. THOMAS P. ROBERTS

MEXICAN CASSEROLE 1 pound sharp American 4 cans enchiladas cheese (cut in small pieces) 1 can corn Plenty salt and red pepper 1 large bottle stu:ffed olives
Mix all ingredients and bake in moderate oven for served with ham or chicken. Serves 12.

It

hours. Good

MRS. HARRY L. HAGAN

CHEESE AND EGGS ROQUEFORT AND COTTAGE CHEESE SPREAD 1 cup creamed cottage cheese ~ small onion ~ pound Roquefort or bleu 1 teaspoon lforcestersbjre cheese sauce ~ cup evaporated milk or Few drops green vegetable thin cream coloring (optional)

73

Have cheese at room temperature. Place cottage cheese in blender container. Crumble in Roquefort or bleu cheese. Add evaporated milk or cream, onion, and ,.yorcestershire sauce. Cover container and blend on high speed. Stop and start blender and scrape down sides of container as needed. Add vegetable coloring a drop at a time, and blend after each addition until desired color is obtained. Chill thoroughly before serving. Yields about Ii cups.
EVELYN WILSFORD

BAKED CHEESE SANDWICHES Butter
12 slices white bread 4 eggs
6 slices sharp American cheese 1% cups milk
1 can cream of mushroom soup

Cut crusts off bread; spread with butter. Place slice of cheese between two slices of bread. This makes six cheese sandwiches. Place sandwiches side by side in fiat baking dish. In separate dish, beat eggs with milk. Pour this mixture over sandwiches and place in refrigerator over night, or allow to stand one hour before baking. Bake i hour at 350 0 Serve with heated cream of mushroom soup slightly diluted with milk.
MRS.

J.

BURTON LEBLANC

SHRIMP RABBIT (RAREBIT)

% cup milk 4 tablespoons butter % pound American cheese, % onion, chopped 2 tablespoons green pepper, grated 1 teaspoon Iforcestershire chopped 1 pound raw shrimp, cleaned sauce 1 tablespoon flour ~ teaspoon dry mustard Salt and pepper
Saute onion and green J?epper in the 2 tablespoons butter. Add shrimp and cook until they turn pmk. In separate sauce pan, melt rest of butter and add flour. Stir until smooth. Add milk, gradually, and then add cheese, \.yorcestershire sauce, mustard, salt and pepper. Stir this mixture until cheese melts. Add shrimp and green pepper and onion. Heat and serve on toast. Serves four.

74

CHEESE AND EGGS

WELSH RABBIT (RAREBIT) 3 tablespoons butter 2 tablespoons flour 1 cup milk ~ teaspoon salt ~ teaspoon pepper

% teaspoon dry mustard 1 teaspoon VVorcestersbdre , sauce '1 cup sharp American cheese

In the top of double boiler melt butter and add flour to make a smooth paste. Add milk gradually and stir constantly. After mixture thickens and cooks about ten minutes, lower heat and add cup of grated cheese, salt, pepper, Worcestershire sauce and mustard. Stir until cheese melts and mixture is smooth. Serve immediately on toast or crackers.

VVOODCOCK

1 large can tomatoes 2 eggs %, pound American cheese 1 teaspoon dry mustard 1 teaspoon VVorcestershire sauce
Cook tomatoes for five minutes. Grate cheese and add slowly to to­ matoes until well blended. Beat eggs and add mustard. Remove tomatoes from heat 'and slowly add egg mixture. Add Worcestershire sauce. Serve on crackers or toasted bread.
MRS. PAULINE O'BRION HART

MEAT .

THE EDITORS BEEF KABOBS 2 pounds sirloin tip or chuck roast. Use a heavy black pot and brown flour to a dark roux.cierizer as directed on package. and browned meat.•. covered tightly. If there is the slightest indication of over-browning. remove lid and let cook for a few minutes until rice dries a little. To this basic roux. 'V. remove. lower heat to lowest point and cook for about I hour. :. piece of onion or pepper on skewer'1tisserie. R. Com· bine soy sauce. EVELYN \VILSFORD JAMBALAYA 1* pounds sausage or cubed beet 3 tablespoons bacon drippings. chopped 2 tablespoons parsley. 2 tablespoons butter. and add flour. minced 2 cups Tice 2* cups water % teaspoon red pepper 2 teaspoons salt Brown meat in bacon drippings. SMITH . lemon juice. you make a Raux!" How very often we have all heard "good French cooks" begin to share a recipe with just those words! And the TOUX is certainly the foundation of many sauces and gravies. and gar­ lie. When rice is done. salt and pepper. Serves 6·8. \Vhen it comes to a boil. if beef is used Salt and pepper beef 3 tablespoons flour 2 medium onions. then add water and rice. cut in 2-inch cubes cup soy sauce * cup salad oil cup lemon juice or vinegar * * DELUXE 1 teaspoon salt * teaspoon pepper 1 pint fresh mushrooms 1 large onion or 1 large green pepper If chuck is used. Broil to desired doncness-20-30 minutes. salad oil. MRS. and marinate meat in refrigerator 3·4 hours or overnig1 Alternate meat with mushrooms. Even a slightly burned sauce will ruin a savory dish. shortening or bacon drippings in thick pot or skil­ let.76 MEAT FIRST YOU MAKE A ROUX "First. shortening or bacon drippings 2 tablespoons flour Melt the butter. chopped 2 cloves garlic. add meat te". Add onions. Baste frequently with mari ­ nade while cooking.ler. Add the flour and stir constantly until dark brown.alt and pepper. Cook until soft. chopped 1 bunch green onions. being careful not to burn. dispose of the roux and start over. Individual skewers may also be used and cook kabobs under b. . parsley. add seasoning and stock to make various sauces and gravies.

Return meat to gravy. chopped 1 can. t onion. Remove from heavy dutch oven. and cook until transparent. Fold each unit mto a compact package and place side by side in roasting pan. pounds lamb shoulder. W. remove lid and let cook for IO-J5 minutes longer. t eggplant. MRS. alternating veal and pork. SMITH OLD FASmONED HASH 2 pounds top round steak. halved Salt and pepper to taste tomatoes. sprinkle with chopped parsley. with lid on skillet. cut quartererd in 4 pieces 1 potato. PAUL DIETZEL MRS. garlic. and simmer until tender. Serves 4. Mushrooms are optional. Bake in 350 0 oven for 2t to 3 hours. leave in individual packages. do not use water. Serves 6 or 8. and brown flour. and celery. Serves 8. DRAUGHON CITY CmCKEN 8 skewers 2 eggs 1 t2 pounds veal. add 3 more tablespoons oil. cubed 6 tablespoons olive oil 3 tablespoons flour 2 large onions. cubed Salt and pepper 1 pound lean pork. Bake in 300 0 oven for about I hour. Carrots and diced potatoes may be added to this toward the last of the cooking if desired. quartered green peppers. t tomato. MRS. R. add remaining ingredients except parsley. Do not turn packages. JR. until a little dry. halved 77 4 2 2 2 ! Place in center of each square of foil: 1 piece of lamb. cubed Cracker crumbs Put meat on skewers. MRS. \Vhen ready to serve. chopped 2 buds garlic. t potato. After they are cooked. pe}?per. salt and pepper. . CHARLES DUCHEIN. quartered aluminum foil 1 medium eggplant.MEAT HAIGAYAN KABOB large squares of heavy-duty 1 onion. To serve. Roll them in cracker crumbs and egg seasoned with salt and pepper. Add onions. DONALD A. crushed t2 cup celery. Brown in fat in skillet. beef gravy 2 teaspoons Worcestershire sauce 1 teaspoon monosodium glutamate Dash of thyme Dash of oregano (optional) 1 bay leaf ~ cup dry red wine Salt and pepper to taste 1 teaspoon soy sauce % bunch parsley Mushrooms (optional) Brown meat in 3 tablespoons olive oil until golden.

diced ~ cup water 1 10~. or other large enamel pan. pepper ~ can pimento ~ green pepper. garlic. MRS. diced %. chopped 2 cups sour cream Fry meat. Serve this over chow mein noodles and rice. Remove meat. Mold in refrige­ rator until congealed.. chopped Salt and pepper Brown meats in hot fat. Serve cold. Add water and consomme· to cover (less liquid. Combine with all remaining ingredients except sour cream. MRS.78 MEAT NOODLE CASSEROLE 1 pOlUld cubed veal 1 can mushroom soup 1 pOlUld cubed lean pork ~ pOlUld noodles. enough to saute grated meat. Place meat in mold (vegetable crisper. Blend cornstarch and water. CADWALLADER . Simmer 2 minutes. pepper. Bring to boil and remOve from fire. cooked 2 onions. or until meat is tender. onions. Simmer Ii hours. Pour hot stock and gelatin over meat.:ounce can water ~ pound beef. chopped ~ pOlUld yellow cheese.. thyme. tomato wedges. drained 1 large blUlch celery (cut 1 2-ounce can mushrooms in ~~inch pieces) 1 large onion. Serves 10. bean sprouts. and brown in fat. pepper. unmolding in lukewarm water. Butter. already softened in small quantity of water. Skim off grease as it rises to top. Bake at 300 0 for 2 hours in 9" x 13" baking dish. MRS. cayenne pepper roast to taste 1 can consomme 4 OlUlceS sherry or madeira 6 large onions wine Pinch thyme 1 package gelatin to each 3 or 4 hay leaves pint of liquid 2 or 3 cloves garlic Rub meat with salt and pepper. II CHOW HEIN 2 tablespoons cornstarch ~ pOlUld pork. ROBERT DONALD DAUBE GLACE 10 potmds boneless chuck Salt. Add celery and onion. J. green pepper. Season to taste with salt and pepper. salt. if pressure cooked). 2 can bean sprouts. Add sherry or wine to stock. and mushrooms. pound veal. Serves 8. Add soy sauce and cup of water. Spread sour cream over the top. To stock add gela­ tin. diced chestnuts 6 tablespoons soy sauce 1 cup water 1 No. bay leaves. Simmer 5-7 hours. PUGH. M. Add chestnuts. Stir into meat mixture. strain stock. Heat through. until tender. Place meat in large pot. green pepper rings. etc. suggested). Add onions. Place on platter and garnish with parsley. and onions in butter. Serves at least 20. THO~1AS B.

Follow manufacturer's directions for using rotisserie.h teaspoon rosemary Red wine to cover h teaspoon ground thyme 4 tablespoons fat Salt and pepper to taste 4 tablespoons flour 4 large carrots Marinate the meat overnight in red wine to cover. rosemary. Add carrots which have been scraped and cut into chunks. Remove meat from marinade. At the end of marinating time. Season with garlic puree. Add t cup hot water in which 2 beef bouillon cubes have been dissolved. FRANK JORDAN . Add wine from marinade. sage. salt. Put into cas­ serole. drain meat (save marinade) and insert spit through center. sliced . drain onion rings and save with the wine. cubed h teaspoon garlic puree 1 large white onion. Remove meat. salt and pepper. Simmer tightly covered for at least 3 hours or until meat is well cooked. Put beef back in gravy. Cover bowl and let meat stand for 24 hours in refrige­ rator.MEAT 79 MARINATED BEEF ROAST Pinch of sage 4 or 5 pounds eye round beef Pinch of thyme 1 tablespoon meat tenderizer 1 tablespoon black pepper 3 cups white wine 2 onions % cup salad oil 1 tablespoon salt 2 tablespoons melted butter 1 teaspoon rosemary 1 teaspoon celery seeds Pierce surface of the roast in many places with a fork or skewer and sprinkle with meat tenderizer. and sliced onions. salad oil. Add onion rings.in marinade mixture of wine. Sprinkle top lightly with i cup more Parmesan cheese. rosemary. ground thyme. rinse with cold water. Roast in an electric rotisserie for about I hour and 20 minutes or until. Combine 2 cups of marinade. turning occasionally to flavor and tenderize all areas. Baste meat frequently with this mixture. Put beef in a deep bowl and pour . melted butter (or margarine) and celery seed. thyme. FRANK JORDAN SOUR CREAM NOODLES 1 8-ounce package noodles % cup grated Parmesan h pint commercial sour cheese cream Cook noodles according to directions on package. to which is added the onion. meat thermometer registers desired degree of doneness. Serve over Sour Cream Noodles. POT ROAST IN RED WINE h cup hot water Small pot r~ast ~ 2 beef bouillon cubes Ih pounds beef. Add t cup cheese. (More water may be added if necessary). Mix noodles and sour cream. MRS. Make a roux by adding the flour to the fat and stirring until it is dark brown. Drain. pepper. Cook until soft. Brown meat in fat. Bake about an hour at 225 0 • MRS. Serves 6-8.

basting often with t cup of the pineapple juice. Bake in baking dish 300 0 for 2t hours or longer.PINEAPPLE 1 cup cooked ground ham 1 teaspoon prepared mustard 2 tablespoons mayonnaise 4 pineapple slices To ham add mustard and mayonnaise. H.80 MEAT BEEF STROGANOFF 2 large onions. BENTON HAM LOAF 3 pounds uncooked ham. ~ cup brown-sugar ground fine ~ cup bread crumbs 1 pound lean uncooked pork. until meat is tender but not falling apart. heat tomato-meat mixture and thicken with flour mixed with the juice from the canned mushrooms. Bake in a hot oven 400 0 for 10 minutes. Pour into deep pot. J. Serve on rice and top with crisp. MRS. broken 1 pint sour cream 2 teaspoons soy sauce 2 cans fried onions 2 tablespoons Worcestershire (for garnish) sauce Saute onions in shortening. VERNON PORTER I HAM ON. minced 5 tablespoons flour 2 pounds lean round steak (heavy beef). enough to saute Salt. pepper and paprika onions and meat 2 cloves garlic. milk in electric mixer and mix welL -Work in meat with hands. \'\Then ready to serve. Shape in four patties. chopped Dash of Tabasco Shortening. Serves 4. bread crumbs. JR. Saute slivered beef and pour into pot. MRS. as it takes time to sliver meat. Taste meat for tenderness and don't over cook. Combine eggs. (The preceding can be done the day before. Serves 12. Place on top of pineapple slices. C. LUIKART. Set aside until ready to serve. o!!' To sliver: take hard frozen meat and slice in thin pieces while still frozen. canned fried onions. seasoning and sauces. Add tomato juice. B. sugar. Add mushrooms and sour cream. ~ cup milk ground fine 4 pineapple slices 2 eggs Maraschino cherries Grind ham and pork sauce together. alivered* 2 small cans mushrooms 1~ cups tomato juice (save juice) 2 bay leaves. Shape into loaf and decorate top with half pineapple slices and cherries. MRS. Let bubble up and cook slowly about 30 minutes. especially when doubling the recipe) . Serves 6. .

. onion.MEAT BAKED CROWN OF HAM 81 3 eggs % cup milk 3 cups soft bread crumbs cup claret 2 teaspoons Worcestershlre sauce ~ cup minced onion ~ teaspoon pepper 2 pounds ground smoked ham 2 pounds ground veal * shoulder cup currant jelly 2 red apples 2 tablespoons fat or salad oil Parsley Y2 Beat eggs. Serves 6. and milk. MRS. Spread top and sides with jelly. MRS. 2 can whole corn 3 tablespoons butter 3 tablespoons flour or 1 package frozen corn 1 Y2 cups milk 1 small onion chopped Y2 teaspoon dry mustard ~ teaspoon Worcestershire ~ cup green pepper. MRS. Bake in moderate oven 350 0 for 2 hours. Add claret. vinegar and water. salt. Add mustard. Bake in moderate oven 350 0 for 30 minutes. . A very good way to use the last oJ a ham. nutmeg tablespoon dry mustard and cinnamon tablespoon :ftour Y2 tablespoon salt ~ to cup seedless raisins ~ teaspoon pepper ~ cup vinegar cups water * Mix dry ingredients. flour. Cut apples in eighths. Add raisins. mix well. chopped sauce 2 cups cooked ham. 10" in diameter. and pepper. Unmold in shallow pan. LOUIS MOSCHETTE BAKED HAM AND CORN CASSEROLE 1 No. LEtHON SARTAIN * * RAISIN SAUCE FOR HAM Y2 cup brown sugar ~ teaspoon cloves Few grains of mace. Add ham and veal. cubed ~ teaspoon salt cup grated cheese (or ~ teaspoon pepper more) BI'ead crumbs * Mike a white sauce of butter. aud ham. saute on both sides in fat or salad oil.:. Place meat on platter. garnish with apples. parsley and Browned Butter Hominy. Top with bread crumbs and chees<. Bake at 375 0 for 25 minutes. KENNETH SWARTWOOD . green pepper. Add corn. May be reheated. add milk and crumbs. Cook to a syrup. Worcestershire sauce. Pour in a 2-quart casserole. let stand 10 minutes. R.vOl" cestershire sauce. Serve hot. Pack in greased tube pan. Serves 8-10. onion and pepper.

Serves 4. SMITH . bake at about 300 0 in greased tin until firm but not hard. P. Pour the following sauce over lamb. 2 tablespoons Worcestershire 6 tablespoons melted butter sauce Juice of 3 lemons Uttle water Heat with meat. This is pretty for a buffet supper as the dressing is a mustard color. (no beans) 1 bag corn chips. drain off drippings. Instead of the above sauce. chopped * Break tamales. Place 2 or 3 strips of bacon across lamb leg.82 MEAT STUFFING FOR BAKED HAM This recipe belonged to Patrick Henry's mother. After stuffing ham and tying it together with cord. It is better when stuffed into ham but can be baked in greased loaf pan if desired. When cooked. WILLIAM R. Layer ingredients in I-quart casserole. and it is nice to be able to cut the ham all the way through. objectionable flavor). MRS. Rub well with lemon juice. put lamb leg down in pan. Let cool and slice and serve on platter with ham. CHAUVIN WILKINSON MEXICAN. if desired * Mix above ingredients all together. Put juice of tamales over all. CASSEROLE 1 can tamales 1 can chili. If baked separately. Place on rack (very important to keep all lamb cuts out of own drippings for that is why it may have a strong. sharp cheddar 1 small onion. MRS. chopped cup white sugar cup bread crumbs Red pepper to taste tablespoons celery seed Black pepper to taste Dash of sage may be added. Bake on rack in open pan in 250 0 oven about I t hours or until well done. MRS. medium pound cubed cheese. Bake about i hour at 350°. ASHER WHITLEY ROAST LEG OF LAMB Stick lamb with tiny bits of celery and garlic. you may use your own favor­ ite mint sauce. lay several slices of lemon on top. Sprinkle with salt and pepper. bake in your usual way. Remove rack. Have your butcher remove bone from t a ham and stuff the hole with the following: % cup vinegar 2 1 1 2 1 tablespoon dry mustard or eggs prepared mustard medium onion.

PERSAC. chopped 2 green onions. MEXICAN DINNER ENCIDLADAS Tortillas ~ teaspoon salt ~ cup fat 1 large can chili ~ teaspoon chili powder % cup cheese. then layer vf tomato. Drain and cover bottom of tortilla with mashed beans. Brown hominy and onion in hot bacon grease. Bake in 350 0 oven until brown. tomatoes. Serves 4.2 can hominy (2~ 2 cups canned or fresh cups) tomatoes 1 medium onion. Bake in moderate oven for 30 minutes. . Good to serve with barbecue. hold down center in order to form a cupped tortilla. to taste crumbled 1 teaspoon chili powder 1 tablespoon flour 1 No. and using large ladle. chopped Heat tortillas in melted fat to which chili powder has been added. stirring frequently. chopped if Salt and pepper to taste desired 1 can hot tamales Chin powder * Saute seasonings in butter. JR. Place iri flat baking dish and put remainder of chili. grated 1 ~ pounds bacon.MEAT 83 MEXICAN CASSEROLE Salt and pepper. GEORGE HILL CORN CASSEROLE 1 rib celery. CHALUPAS 1 cup cheese. onion and top with cheese. Add flour. chopped 2 tablespoons butter 1 medium onion. Place in bacon-greased casserole. sprinkle onion and cheese and roll tortilla. Serves 4. Add salt and pepper to taste. L. Serves 6 generously. Arrange mixture in a It quart casserole. chopped 1 can tomatoes Guacamole Salad Drop tortillas in deep fat. Place in 300 0 oven until heated thoroughly. cheese and onion on top. grated Tortillas 1 cup mashed kidney beans ~ cup onion. Sprinkle each layer with chili powder. add to bacon mixture. and seasonings. MRS. J. Drain liquid from can of chili. Spread tortillas with chili. gra~d 1 onion. Add corn and cook slowly a few minutes. Place in 300 0 oven to heat and serve at once. sprinkle with cheese. Serves 4. fried then * Fry the bacon (cured pork loin with no waste and'very little shrink· age). chopped pound mild cheese. chopped 1 can whole kernel or creamed corn bell pepper. MRS. Top with a spoonful of Guacamole. alternating layers of corn and sliced hot tamales.

ROBERTS . Turn heat to simmer and cook covered for 1 hour. cut ill cubes (ground meat can be used) 2 cloves garlic. teaspoon cinnamon 6 pork chops M. 'When chops are brown on both sides. minced 2 onions. W. garlic. spices and sherry. A little more salt and pepper may be needed. ROBERT LYLE LEMON PORK 3 or 4 very thick pork chops Salt and pepper to taste 1 large . Return to oven for another 20 minutes. pepper. MRS. stuffed olives and butter. W. then pour into a 2-quart casserole and bake about 1 hour at 350 0 • Serves 8. Add corn. Serves 4. salt. and onions in oil about 15 minutes. well beaten eggs. turn.~ cup sherry wine Brown chops in skillet.onion. Mix applesauce. MRS. Spoon t of this mixture on chops. Mix in a bit of mayonnaise. C. add sliced ingredients. Remove to baking dish. chopped 1 cup salad oil 1 can niblet corn 1 can tomatoes 3 tablespoons chill powder 1~ cup yellow corn meal 3 eggs 1 cup milk 1 ~ teaspoon salt Pepper to taste 1 jar stuft'ed olives 3 tablespoons butter Cook meat. salt and pepper to taste. Good! MRS. turn chops and spoon on remainder of sauce. Bake 20 minutes in 350 0 oven. Top on chalupas or serve with tomato and lettuce. add lemon juice. minced Mayonnaise Salt and pepper Mash avocado. tomatoes. Cook about 15 minutes more. teaspoon nutmeg 1 large can applesauce Salt and pepper to taste . BOYD PORK CHOPS AND APPLESAUCE M. COLE TAMALE PIE 1 pound round steak. onion. sliced CHOPS 1 lemon. MRS. chili powder dissolved in a little water. Cook 15 minutes. RICHARD A. J.84 MEAT GUACAMOLE SALAD Avocado (soft) Lemon juice Small onion. stirring constantly. sliced 2 cups tomato juice Sear chops on both sides until brown in skillet with no grease. sliced 1 bell pepper. Add tomato juice. Add yellow corn meal. milk.

simmer for 20 min· utes. W. Bake uncov­ ered in a 350 0 oven at least 3 hours so that filling is thoroughly cooked. Filling: Combine all ingredients for filling. Brown cutlets in skillet with mushrooms. Remove pocket from oven. salt. SCHEFFY VEAL CUTLETS WITH WINE 4 veal cutlets 1 3-ounce can mushrooms 4 tablespoons butter cup white wine cup water * * Brown mushrooms in butter. Pour can of beef bouillon over this. add the wine and water. Place in shallow baking pan. MCVEY GRAHAM VEAL POCKET 7 pounds veal pocket (cut off shoulder) Salt. Serves 12. and garlic salt. Place slice of onion.MEAT PORK CHOP CASSEROLE 4 pork chops 1 bell pepper. add a little more wine or another egg. Rub with bacon drippings or. cup rice 1 onion. put rice in bottom. Cover. close with skewers. Or remove chops from skillet. MRS. If mixture is not very moist. R. This is a casseTOle dish that can be prepared ahead of time and then put in oven when ready for it. Serves 4. then replace chops. sliced 1 tomato. chopped cup Worcestershire sauce cloves garlic. pepper and garlic salt Filling pounds ground beef chuck 4 green onions. COUVILLON . oil. chopped eggs 6 sprigs parsley. NAVEN O. MRS. MRS. give it a chance to set before slicing in t inch slices. Add water if needed. chopped cup bread crmnbs Salt and pepper to taste onion. melted in large skillet. Cover casserole and bake in oven at 375 0 for about an hour. The wine and water will be absorbed when done. Salt and pepper entire veal pocket. and pepper ring on top of each pork chop. Then. then arrange on top of rice. Pound cutlets thin. Stuff into veal pocket. covered. sliced 1 can beef bouillon 85 Place raw rice in bottom of casserole. sliced %. It may also be simmered on top of stove. pounding' in seasoned flour as you do. for about 30 minutes or until rice is tender. tomato. Cover pocket with bacon strips. Brown pork chops in skillet. pepper. crushed cup dry red wine 2 3 1 1 8 * * Rub inside of pocket with.

and oregano. finely 1 large can mushrooms chopped 6 bell peppers. Brown tomato paste in small amount of fat. garlic salt. Add sour cream and paprika and heat until blended. cheese. Brown in small amount of fat. remove. Serves 6-8. and garlic in fat until veal is browned. Cook 20 minutes. Dredge with flour. Serves 6. onion. Brown the veal pieces in small amount of fat. MRS. MRS. parsley. brown the drained mushrooms in small amount of fat. salt. pepper. ROLAND SELlG VEAL SCALLOPINI 1 cup sliced mushrooms 2 pounds veal shoulder 1 teaspoon salt l. Sprinkle top with black pepper. Serve as spa­ ghetti sauce. Add tomato sauce to above. JIM SMITH VEAL SCALLOPINI l~ pounds ground beef ~ teaspoon garlic puree ~ cup grated Italian cheese ~ teaspoon oregano (Romano) 6 cans tomato sauce S eggs 1 can tomato paste 1 cup bread crumbs 1 pound veal round (*" Salt and pepper thick. Form into small balls. finely chopped Garlic salt Mix ground beef. SARA MATrER . Add water to thin if necessary. and garlic puree in large mixing bowl. Cook veal. Add stock and onions. cut in Y' squares) 2 tablespoons parsley. oregano. Ba'ke in moderate oven (350°) for 2 hours. to taste * Cut veal in 2-inch squares. add to meat balls. Then cook It hours over slow fire. Brown cutlets that have been turned in seasoned flour. Turn into casserole. bread crumbs. MRS. Half cook the bell peppers in a little fat. add to above and cook 15 minutes more. Add remaining ingredients (to can of soup. Mix with above. Cover. Mince onion and garlic. eggs. and simmer covered for 1 hour. stirring every ten minutes.I2 cup flour 1 teaspoon sugar 1 onion 1 can tomato soup 1 clove garlic 1 can water cup fat Pepper.86 MEAT VEAL PAPRIKA 1 teaspoon salt cup tissue-thin sliced onions ~ teaspoon pepper S tablespoons butter 1~ cup chicken stock 1 pound veal cutlets % cup sour cream 1 teaspoon paprika cup flour * * Saute onions in butter. add water as directed).

and brown in olive oil. beans. MRS. spread with catsup. BAYNARD BEANS SUPREME 1 can (1 pound. Slice eggplant into thick slices (do not remove skm). green pepper.o soup (undi­ 1~ cups sharp cheese. MRS. salt and Worcestershire sauce. coat with flour. Spoon sauce over burger. MRS. Cook until vegetables are lightly browned. W. FRANK JORDAN . Cover with tomato sauce. Season to taste with salt and peppet:. PAYNE BREAZEALE EGGPLANT AND GROUND 1 pound ground beef 2 tablesp.ons salad on 1 medium eggplant % cup flour cup olive on 2 cans tomato sauce or 2 cups homemade sauce * MEAT CASSEROLE . Serves 10-12. Serves 4. Top with grated cheese and bake at 350 0 for about I hour. H. Brown in hot oil. Top with the grated Cheddar cheese.oons salt Dash of cayenne pepper 1 can (4 ounce) mushrooms 1 can (16 ounce) stewed 1 tablespoon W. and mushrooms.orcestershire tomatoes sauce 1 can tomat. Put in a 2* quart casserole. Top each with browned meat pattIes. Serves 6.MEAT 87 GROUND MEAT DISHES STUFFED HAMBURGERS 1 pound hamburger meat Stuffed green oHves. chopped 1~ teasp. add onions. Fold pattie over and pinch edge together in shape of t circle. 13 ounce) 2 pounds ground beef pork and beans cup bacon drippings 1 can (16 ounce) red beans 1 large onion.~ to 1 teaspoon . Add tomatoes. chopped Tomato catsup Sharp cheese. soup. T. chopped ~ green pepper. grated luted) * Brown meat in drippings in heavy skillet. Place cooked e~gplant slices in shallow baking dish. Season with salt and pepper.oregano 1 tablespoon Parmesan cheese 1 cup grated Cheddar cheese 1 teaspoon salt Pepper to taste Shape ground beef into thick patties. grated Salt and pepper Make four patties out of hamburger meat. Broil very slowly in oven and serve with some of sauce which remains after cooking. Bake at 3000 for 35 minutes. spnnkle equal amounts of chopped olives and cheese. Sprinkle oregano and Parmesan cheese over it all.o. salt and pepper.

Drain and layout for filling. Add next 6 ingredients to meat. covered. * * I ! Brown meat slowly. Add minced onion. Serves 6-8. Serve with cornbread sticks. bacon. FREDERICK P. water minced S~~ED I \ ! 1. Add salt. MRS. Saute in butter until brown. Combine ground beef and {lork. fried and medium sized bell peppers tablespoons bacon drippings chopped pound ground veal 2 ribs celery. Fill leaves with mixture. spread t of cheese mixture over noodles. celery. Place in baking pan in small amount of water and bake in oven at 450 0 . A. Secure with toothpick. Cook noodles until tender. Roll up each. Repeat layers. using i of it for each. HOLLIER 6 2 1 4 BELL PEPPERS 2 strips bacon. Add tomatoes. When cooked. Place in greased skillet. MRS. garlic and nee. rinse in cold water. Simmer uncov­ ered until thick. Add bread and simmer 30 minutes. stirring occasionally. Or may be cooked in oven at 350 0 for 45 minutes. Cook 10 minutes. baked potatoes and green beans and onion ring salad. Serves 6. Sprinkle top with bread crumbs and a bit of butter. Serves 4. minced teaspoon black pepper 2 1 clove garlic. folding ends to center. cover and simmer for 45 minutes. LOUIS McHARDY . MRS. onions. add t Mozzarella cheese and t meat mixture. drain. Bake at 375 0 for 30 minutes. Remove toothpicks. For lasagna. Brown veal in bacon drippings. minced 1 tablespoon parsley flakes 2 beaten eggs 1 tablespoon basil 2 teaspoons salt 1* teaspoons salt teaspoon pepper 2 cups tomatoes 2 tablespoons parsley flakes 2 6-ounce cans tomato paste cup Parmesan cheese 1 10-ounce package lasagna 1 pound Mozzarella cheese noodles . pepper.88 MEAT CABBAGE ROLLS 1 1 1 1 1 large head of cabbage pound ground beef pound ground pork tablespoon butter tablespoon salt *small onions. until peppers are done. HUSTMYRE BAKED LASAGNA 2 12-ounce cartons large curd 1 pound ground beef cream-style cottage cheese 1 clove garlic. Place t noodles in 13"x9"x2" baking dish. soaked in 1 medium sized onion. stuff into cleaned peppers. for 5 minutes. chopped slices bread. 45 minutes to 1 hour. salt and pepper to taste. minced 1 cup cooked rice 1 No. Simmer in 1" boiling water. C. 2 can tomatoes Gently pull off eight large cabbage leaves from the head. combine cottage cheese with next 5 ingredients.

Place in a hot oven of 425 0 until the top is done. MRS. garlic. . biscuits or slices of buttered bread Melt fat and saute garlic and onion. reserving enough crust for the top. Sprinkle hamburger meat on them. Add soup. grated teaspoon salt Mozarella cheese. minced 5 tablespoons flour onion. grated 1 clove garlic.MEAT ITALIAN PIZZA PIE tablespoons olive oil 1 teaspoon oregano cups onions.~ teaspoon chili powder pound ground beef cups camied tomatoes 1 teaspoon salt ~ teaspoon paprika cups canned corn Pie crust. Melt butter. Serves. chili powder. YODER 2 1 1 1 2 2 GROUND BEEF. JAMES LAROCHE . about 20 minutes. and seasonings. Serves 6.% to 73 cup Romano or Par­ 1 medium onion mesan cheese. When clear. cumin. slivered 89 3 2 . but not after rolling out. Divide sauce on pies. JOSEPH F. Sprinkle oregano over each pie. cook slightly. oven-proof dish. and marjoram (optional) Brown meat in fat (lightly). carrots. stir and cook until boiling. Allow the roll mix to rise once. chopped 1 teaspoon brown sugar . pound just cooked can tomato paste hamburger meat cups water Romano cheese. cheese. add tomato paste. stir in ground meat and brown. Place in a greased. black pepper. Add these ingredients to the meat mixture. Freezes perfectly.~ 1 2 1 Saute the onions and garlic in the olive oil. CHARLES SHRADER MEAT PIE A LA LU 1 can cream of ID /lshroom 1 pOlmd ground beef soup 2 tablespoons fat . 8. Lay slices of Mozza­ rella cheese on top. Top with pie crust. biscuits or slices of buttered bread. Serves 4-6. Roll mix will cover two 9" or 10" pie pans and one 7" pan. Then sprinkle Romano cheese over meat. CORN AND TOMATO PIE <I tablespoons butter tablespoons fat clove garlic. MRS. Put above mixture in pie crust and bake at 350 0 for about 30 minutes or until crust is desired shade of brown. sliced 1 box roll mix cloves garlic. Line casserole with pie crust. Bake at 400 0 for 20 minutes or until dough browns and the rest is bubbly. if necessary. stir in flour. add onions. grated pepper % to % cup celery. Season with sugar. water. Add tomatoes and corn. salt and paprika. pinch red 1 large carrot. celery. chopped Pinch oregano. MRS. minced Salt. Thin with milk. minced ~ to %. Simmer 25 minutes. salt and oregano.

Add peppers and onions. Add 4 cups flour. Cook at 400 0 for about 25 minutes. or ground meat. Add the next 7. grated . Mix well. JR. minced . beat until smooth. Stir in sour cream. ground ~ teaspoon paprika 1 clove garlic. salt. Spread with anchovies or mushrooms. ROBERTS. tomatoes and seasoning. ingredients and saute for 5 minutes. spread on dough. GORDON. QUICK BEEF STROGANOFF ~ teaspoon monosodium ~ cup onion. SR. Serves 4-6. Simmer 30 minutes. E. Top with thinly sliced Mozzarella cheese and Parmesan cheese and olive oil. noodles. Add beans. This can be served over rice. Serve while hot on toast.~ cup olive on Mash tomatoes. crackers or just plain. oregano. Sprinkle with basil. salt and pepper. use your hands for this. A. MRS. Add chicken soup. Serve hot. Filling 2 cans Italian style tomatoes 1 teaspoon basil 1 teaspoon oregano Salt and red pepper Anchovies or mushrooms Italian sausage or lightly browned ground meat Mozzarella cheese Parmesan cheese. then add 3 cups flour. Italian sausage. sliced powder cans kidney beans Salt and pepper to taste Brown meat in butter. minced glutamate ~ cup butter 1 pound round steak. Turn out on board and knead well.90 MEAT 2 2 2 1 2 CIDLI CON CARNE 1 can tomatoes or tomato pounds ground round steak tablespoons butter soup green peppers 2 or more tablespoons chili or 2 onions. Punch down and roll out very thin into 4 large pizza pans. olive oil. add sugar. PIZZA Crust 2 packages dry yeast 2 cups warm water 2 teaspoons sugar 2 teaspoons salt ~ cup olive oil 7 cups flour Stir yeast into water until dissolved. MRS. cooking until onions are soft. P. 1 medium can mushrooms 2 tablespoons flour 1 can cream of chicken soup 1 cup sour cream 2 teaspoons salt ~ teaspoon pepper ~ cup chopped chives Brown onion and steak in butter. Let this rise until double in bulk (about I hour). undiluted and simmer for 10 min­ utes. . K. potatoes or toast and garnished with chopped chives.

chopped % cup rice 1 can condensed consomme 1 can water Mix ground meat. Add rice to mixture. Remove from skillet. stirring constantly. MRS. Serves 4. and cook 5 minutes longer. Brown well. and simmer gently. Serves 4-6. cover. Add meat. chopped 1 teaspoon Worcestershire cup celery. DONALD HALLMAN HAMBURGER SKH. con­ somme and water.LET DISH 1 No. Add green pepper. about 5-10 minutes. MRS. R. onion and celery. celery and onion. Brown meat. Brown slowly on all sides in skillet. Add rice. stirring occa­ sionally. SCHEFFY ~ound . seasonings and tomato juice. Bring to boil. Cover and simmer until rice is tender.2 can tomatoes 1 cup uncooked rice 2 teaspoons salt 2 tablespoons shortening or Pepper bacon drippings 1 pound ground meat 1 teaspoon sugar 1 cup bouillon cup onion. for 20 minutes or until rice is tender and liquid is absorbed. 1inely chopped 1 cup minute rice 1 tablespoon butter teaspoon salt 1 pound ground chuck teaspoon sugar ~ medium sized onion. salt and pepper. chopped sauce * * Brown rice slowly in hot fat in a heavy skillet.small amount of fat. HUGH MIDDLETON QUICK ITALIAN RICE 1 clove garlic. NOTE: If desired. W.. using a. stirring frequently.MEAT 91 * MEAT BALLS AND RICE IN CONSOMME 1 pound ground meat 2 tablespoons celery and 1 teaspoon salt leaves. chopped % teaspoon pepper 1 sman onion. about 411 minutes. and shape into 12 balls. chopped cup green pepper. Serves 4-6. 3 bouillon cubes dissolved in 3 cups of hot water may be substituted for the canned consomme. onion and garlic in same skillet. Add tomatoes and other mgredients. Pepper to taste chopped 1 cup tomato juice * * Brown rice in butter. MRS. if necessary. Cover and let simmer until rice absorbs tomato juice.

juice of lime. Boil spaghetti. SMITH Jackson. mushrooms. Add chopped onion. chopped 4 onions. Brown onion. H. chili. uncooked clove garlic. chopped cup onion. Serves 6.Bake in oven at 350 0 for 30-45 minutes. chopped Juice of 1 lime 2 cans (large) mushrooms. Mix with tomatoes. Place in layers in largest casserole you can get your hands on or in 2 large casseroles. pepper and seasoned meat in bacon drippings. MRS. chopped 1 can cream of mushroom cup celery. chopped Salt and pepper Bacon drippings % pound sharp cheese. onions and garlic in salad oil. Add cooked spaghetti. Can be mixed beforehand and kept in refrigerator. BENTON ZATONI (FOR A LARGE GROUP) 2 cans whole kernel corn 2 green peppers. ' grated 1 can tomatoes 1 medium can chopped mush­ Catsup rooms % cup buttered bread crumbs Cook spaghetti in boiling water for 20 minutes. BENTON HARELSON . Add tomato soup and paste. or until tender. Mississippi BAKED cmLI SPAGHETTI 1 tablespoon Worcestershire 1 package spaghetti sauce % pound ground round steak 8 shakes hot sauce 2 tablespoons chili powder 3 tablespoons chili powder (mixed in meat) 2 medium onions. stirring occasionally. salt. MRS. Worcestershire sauce. Bake It hours at 350°. 4 cloves garlic. save juice ~ cup salad on 2 12-ounce packages spaghetti 4 cans tomato soup 2 cans tomato paste 4 pounds ground beef. chopped soup 2 cans cream of chicken soup 1 1 1 1 Brown sausage in frying pan and pour off grease. Let simmer. celery and green pepper to sausage and simmer until tender. at least 4 teaspoons Pepper to taste mild Saute peppers. Simmer meat in mush­ room juice. Season to taste with salt and pepper. CLAUDE D. and mushrooms. Place in buttered baking dish. Salt. Add corn. Sprinkle each layer with grated cheese. Serves 30. MRS. top with rest of cheese. crushed drained. chopped (mixed in sauce) 1 green pepper. garlic. lean 1% pounds American cheese. Bake until heated through at 350 0 • Cover to heat. pepper and most of the cheese. Wash rice and add to mixture in pyrex baking dish along with the soups. .92 MEAT SAUSAGE AND RICE CASSEROLE pound bulk sausage 1 green pepper. chopped 1 cup rice. hot sauce. mix well. catsup and crumbs. J. drain.

Serves 8-10. minced 1 large can mushrooms %. Mean­ while. A little water may be added if sauce becomes too thick."RENNETH LANDRY .MEAT 98 ITALIAN DEUGHT 1~ pounds ground beef 1 can creamed corn 8 large onions. Add vermicelli. and simmer slowly for 1 to It hours. Serve topped with Parmesan cheese. CHARLES BEADLES SPAGHETTI CASSEROLE ~ cup bacon drippings 1 sprig thyme 1 teaspoon salt 1 pound ground beef 1 large onion. celery and green pepper in margarine. minced Dash cayenne pepper 1 green pepper. 'When meat and sauce are done. seasonings. chopped 2 cans tomato sauce 1 rib celery. Add remaining bacon drippings and saute onion. Stir occasionally to prevent scorching. and garlic in the butter. combine with spaghetti and mushrooms in a casserole. Then turn oven to 200 0 for Ii hours or until like baked spaghetti. corn and soup with water. cook spaghetti in boiling. salted water. Afakes a good meal with a green salad. chopped 2 bay leaves ~ cup tomato paste pound ground beef or veal 2 cups tomato juice Brown onions. and top with the grated cheese. thyme. diced Cayenne to taste cup celery. until tender. green pepper. salted spaghetti (i pound) . celery and garlic until onion is slightly browned. and browned meat. onions. Remove to a bowl. Add bay leaf. Cover and bake in oven at 350 0 for 30 minutes. MRS. Add mushrooms. chopped ~ teaspoon thyme cup green pepper. Start at 350 0 oven· for 30 minutes. Mix with boiled. tomato sauce. minced 8 soup cans water 1 stick butter Salt and pepper 1 can sliced mushrooms 1 8-ounce package vermicelli (uncooked) Saute meat. Serves 6. French bread and dessert. WYLIE BARROW 2 1 1 1 1 MEAT SAUCE FOR SPAGHETTI tablespoons bacon drippings 2 teaspoons salt ~ teaspoon black pepper or margarine cup onions. Add remaining ingredients and cook on low heat for at least 1 hour. cup sharp cheese. Remove cover for the last 10 minutes of baking to brown slightly. Add meat and fry until meat turns from red to brown. Drain. MRS. chopped 2 cans tomato soup 8 cloves garlic. MRS. chopped 2 cups cooked spaghetti 1 clove garlic. grated 1 bay leaf Melt 1 the above amount of bacon drippings in a skillet and brown ground beef in it.

ground 2 eggs ~ cup milk Salt to taste Pepper to taste 1 can cream of mushroom soup 3 tablespoons Worcestershire sauce 3 tablespoons horseradish % cup tomato catsup Parsley Add bell pepper. and put on top of loaf. celery. Bake for 2 hours and 15 minutes at 350 0 • While baking. Worcestershire sauce. Bake 325 0 for 45 minutes. chopped 1 cup bread crumbs 1 pound veal. EMORY ADAMS . Sprinkle with parsley before serving. Mix soup. Bake 30 minutes longer. bread crumbs to ground meats. MRS. Mix basting ingredients and bring to a boil before using to baste. horse­ radish and catsup. MRS. chopped 1 clove garlic. Work in and milk along with salt and pepper. ground 1 pound beef. finely 3 eggs 1 pound lean beef. onions. cup water KOTE: This may be garnished with bits of canned fruit after the first basting. J. finely ground 1 pound ham. thoroughly. Mix all ingredients. finely ground ground 3 teaspoons salt ~ teaspoon blacli: pepper ~ teaspoon marjoram ~ teaspoon thyme 2 medium onions. HUBERT F. minced 2 onions. chopped ~ cup celery. Serves 8. chopped finely Soak bread crumbs in milk. This meat loaf serves 12. baste with the follow­ ing mixture: %. Shape and put in loaf pan. Small amounts of water may be added if necessary. garlic. including soaked bread crumbs. finely ground 2 ounces salt pork. cup brown sugar 2 teaspoons dry mustard 2 tablespoons vinegar %.94 MEAT HOLIDAY MEAT LOAF 1 cup bread crumbs 1 cup milk 1 pound lean veal. Shape into a loaf in a flat baking pan. BRENNAN COMPANY MEAT LOAF ~ cup bell pepper.

Add spinach. Gradually add consomme and bring to a gentle boil. salt and pepper. Con· tinue baking It hours longer. Serve as a one-dish meal with plenty of crusty French or Italian bread and a good dry red wine. turning constantly with a fork. Add mushrooms and saute until tender. and return it to refrigerator. sliced 2 beaten eggs Note: Instead of fresh mushrooms. the brown sauce may be kept in the refrigerator about three weeks.MEAT 95 MEAT LOAF WITH SWEET SOUR SAUCE 2 pounds ground meat 2~ teaspoons salt ~ cup onion. and saute lightly. . form into loaf. Saute beef and onion in hot oil until beef is brown and onion is tender. finely chopped chopped) ~ pound fresh mushrooms Salt and pepper (or more). Boil it. If a seal of fat is used. cdol it. ~ Heat olive oil in a heavy skillet. if desired. finely chopped Cracker crumbs or bread soaked in warm milk if desired for filler Mix lightly the above ingredients. MRS. minced 2 cloves garlic. trimmed and 1 large onion. DAVID VAN GELDER QmCK BROWN SAUCE 1 teaspoon soy sauce 3 tablespoons butter or bacon 1 teaspoon monosodium drippings glutamate 3 tablespoons flour Garlic salt to taste 2 cans beef consomme or Pepper to taste bouillon Make a roux of bacon drippings and flour. Add the well beaten eggs and continue turning with the fork until eggs are set and evenly distributed throughout the mixture. Serves 4. and bake at 325 0 for 30 minutes before adding the following sauce: ~ cup tomato sauce 2 tablespoons brown sugar or 1 cup water molasses 2 tablespoons vinegar Mix together sauce ingredients and pour over meat loaf in oven. This sauce may be kept in the freezer indefinitely. finely chopped 1 teaspoon dry mustard ~ cup celery. If the seal of fat is not used. Serves 6. basting occasionally. Skim off fat and strain through a sieve. remove the sauce from the refrigerator every four or five days. finely chopped 2 beaten eggs ~ cup bell pepper. Reduce heat and simmer approximately 30 minutes. MRS. GERALD BYARS JANE'S SPECIAL cup olive on 1 pound fresh raw spinach 1 pound ground beef (washed. you may use 1 large can of stems and pieces.

Good for ragouts> braised steaks) ribs) Chateaubriand-any meat or game. chopped 2 cloves garlic. JR. Cook carrots and onions until onions turn yellow. coarsely chopped % cup flour 2 ribs celery. Yield-about 4 cups. Cool sauce and store in refrigerator with a seal of melted fat until needed. being careful not to burn. Strain through a sieve. Add flour and stir constantly until dark brown. Add tomatoes or tomato sauce and simmer approximately 30 minutes. Add all ingredients. . skimming off fat as it rises to surface and stirring occasionally. CHARLES DUCHEIN. bring to boil. except tomatoes.96 MEAT BROWN SAUCE % cup beef suet (or % cup beef or pork drippings) 2 cups diced carrots 2 onions. crushed ~ teaspoon thyme 4 peppercorns bay leaves cups red wine teaspoon salt teaspoon seasoning salt teaspoon monosodium glutamate 1 teaspoon soy sauce 3 cups beef consomme (or 3 bouillon cubes melted in 3 cups boiling water) 2 cups canned tomatoes (or 6 fresh tomatoes) 2 3 1 1 1 l\Jelt suet or drippings in heavy Dutch oven. May be kept 3 weeks. MRS. coarsely chopped 4 sprigs parsley.

SEAFOOD .

chopped fine % cup sherry wine 2 cups tomato pulp ~ lemon. the likes of which was never eaten in Mar­ seille or Paris. garlic. Add a little hot sauce to the pinch of saffron to dissolve it. chopped fine Buttered toast slices or rice (To make the fish stock. and spice to assure the success of this dish. lemon. bayleaf and parsley. cook about 5 minutes longer. minced very fine 6 allspice. the speckled trout and the Spanish mackerel. pepper and cayenne to taste Pinch of saffron. minced very fine 3 cloves garlic. To enhance our culinary advantage from a seafood standpoint there are such delicacies as the lake and river shrimp. minced very fine 3 sprigs parsley. These cam be had for the fishing! BOmLLABAISSE A LA NOUVELLE ORLEANS ("Bouillir"-to boil. the crayfish and the famous green turtle. pour sauce over fish and serve immediately. Remove fish filets. Add wine and stir well. Let mixture boil until it is reduced almost one-half. Place fish on toast or rice. very fine 2 tablespoons olive oil or butter 2 onions. pepper and cayenne. the flounder and the pompano. minced very fine 3 bay leaves. turning once. Use equal parts of each. Spread saffron over top of fish. The rivers and bayous of Louisiana offer fresh water varieties such as the bass and the sac-a-lait. ground. Lay fish slice by slice into the pan." The reason for this New Orleans triumph is two match­ less fish from the waters of the Gulf of Mexico-the red snapper and the red fish. When reduced to one pint. the hard-shell and the sOft-shell crabs. strain the stock and reserve. Season with salt. cut in very thin slices 1 pint fish stock or boiling water Salt. boil the head of the red snapper and red fish in It quarts of water containing one sliced lemon and a herb bouquet of thyme. "baisse"-stop) Thackeray once said of the Creole Bouillabaisse: "In New Orleans you can eat a Bouillabaisse. cover and let . Heat oil or butter in a very large pan-so large that fish filets will not overlap. Add onion to heated oil. and fish stock or water. about 10 minutes. Add tomato. so that each side may be partially cooked. remove the fish head and herb bouquet. . the oysters. and allspice. or smother.) Rub each slice of the fish with salt and pepper and then with the mixture of minced herbs. garlic. 4 pounds fish filets Salt and pepper 3 sprigs thyme. The fish must be per­ meated by the herbs. Add fish filets.etouffee.98 SEAFOOD SEAFOOD Seafoods par excellence-a superabundance is ours in "River Road" country-the perf-ection and variety of which is unsurpOJSsed! From the waters of the' Gulf of Mexico come the famous salt-water varieties-the red fish and red snapper.

along with tossed green salad and French bread. MRS. Remove the spongy substance underneath. Add tomato paste. This Courtbouillon may also be used as an hors d'oeuvre and served in a chafing dish. black pepper and red 5 pound red snapper pepper to taste 1 cup water Salt and pepper cup Worcestershire sauce Small bunch green onions. very slowly until vegetables appear almo5t con­ gealed. Remove long narrow "apron" on front of crab which begins in center of crab and ends in a point. chopped 6 stalks celery. In this case. Cook two hours at very low temperature. . Add garlic and herbs. Serve over hot rice. reserve slock containing' small bits of meat. minced ~ cup salad oil 1 can tomato sauce 2 onions. saute the onion. Simmer for 1 hour. Cook the remamder of the fish-the head.To BOIL CRABS: Crabs are boiled in seasoned water (as for shrimp) using plenty of salt> and enough water to cover. Then add the squares of red snapper which form the individual servings. Serves 6 to 8. To CLEAN SOFT SHELL CRABS: Lift and bend back tapering points on crab's back. Remove eyes and "sand bags" behind eyes. Remove head and bones. Serve on mounds of rice. cut up the whole fish and add to the I cup of seasoned water to make stock. Serves 4. Adding 2 tablespoons of vinegar to the water makes crabs easier to pick. FREDERICK HOLLIER CRABS . Cook to a consistency for spooning over crackers. MRS. sprinkled with salt and black pepper. A small amount of water may be added toward end of cooking time if necessary for more gravy. chopped chopped 1 bell pepper. NAVEN O.SEAFOOD 99 COURTBOUILWN Salt. They should cook about 20 to 25 minutes. as directed above. Add no water. Add alternate layers of fish. Cook only 20 minutes after adding squares of fish. onions and garlic. chopped Small bunch parsley. GRAVY: In an iron pot. bones and small bits of meat thereon-in I cup of seasoned water to make fish stock. lemon slices and tomato sauce. COUVILLON E'ISH COtJRTBOUILLON 3 pounds catfish steaks 1 clove garlic. chopped 6 bay leaves 1 can tomato paste Good size pinch sweet basil 1 can water teaspoon oregano 1 cup either red or white dry wine * * Cut the thick fine meaty part of the red snapper into two inch squares and set aside. celery and bell pepper in the bacon drippings very. Cover. but not browned. minced Lemon slices Bring oil to medium heat. Add the wine and remainder of season­ ings. 1 cup bacon drippings 1 large onion. can of water and the cooled fish stock. containing bits of fish. Then debone fish and add to gravy.

Melt 4 tablespoons butter in a double boiler. finely chopped onions Mix soup and sherry. Heat. Sprinkle with the bread crumbs which have been combined with 2 tablespoons melted butter and bake in a moderately hot oven 400 0 for 10 minutes. salt. pepper and milk. and add to soup mixture. Add noodles at the very last in two quart casserole. optional 1 small can sliced mushrooms 1 pound fresh crab meat 1 No.CRAB MEAT CASSEROLE 1 pimento. LAURANCE W. 303 can Chinese ~ cup walnuts. salt. MRS. coarsely noodles chopped 1 cup potato chips. add parsley. Serves 6. Sprinkle crumbs on top just before baking in 350 0 oven for 30 minutes.100 SEAFOOD CIDNESE CRAB CASSEROLE 1 cup sliced celery 1 can cream of mushroom Dash Worcestershire sauce soup % cup sherry. horseradish. ROBERT DONALD . mustard. stirring until thickened.~ cup soft bread crumbs 2 teaspoons lemon juice 2 tablespoons melted butter Flake the crab meat. MRS. minced .~ teaspoon celery salt 1 teaspoon salt 1 tablespoon grated orange Dash of black pepper rind. lemon juice. or cracker crumbs 1 small can water chestnuts ~ cup. stir in flour. MRS. Bake in a 350 0 oven 15 to 20 minutes. flour and milk. Add little hot sauce to egg. bread. pepper . Fill the crab shells or ramekins with this mixture. Remove from heat. BROOKS .. LENTON SARTAIN DEVILED CRABS 12 hard shelled crabs or 1 teaspoon prepared mustard 1 13-ounce can crab meat ~ teaspoon bottled horse ­ (2% cups) radish 1 ~ teaspoons salt 4 tablespoons butter 2 tablespoons flour 1 cup milk 1 tablespoon minced parsley 2 hard cooked eggs. Put in I! quart casserole-sprinkle top with bread crumbs mixed with 1 tablespoon melted butter. Combine other ingredients. Serves 6 to 8. then add egg to rest of sauce. optional 1 pound fresh crab meat 1 tablespoon minced parsley Bread crumbs 1 tablespoon minced green 1 tablespoon butter pepper 5 3 2 2 Make white sauce of butter.and crab meat. Add crab meat and minced eggs. beaten cups milk tablespoons minced onion Dash of hot sauce . minced tablespoons butter tablespoons flour 2 tablespoons sherry 1 egg. Add hot sauce. except noodles. Serves 12. then add next six in­ gredients. Add sherry.

salt. (If mushrooms are not fresh add later. This may be served in a chafing dish with 1\Jelba toast or in patty shells. Remove from heat and add vinegar. cream.ur 1 pound white crab meat 1 pint breakfast cream Melt butter in heavy pot and saute onions and parsley. taste 2 tablespoons flo. and pour sauce to cover on top of crab meat. This can be made with shrimp. This makes a medium thick Hollandaise and must be served immediately. BURTON LEBLANC CRABMEAT MORNAY ~ pound grated S\\18s cheese 1 stick butter 1 small bunch green o. slightly beaten 2 tablespoons vinegar 2 tablespoons lemon juice salt Make a white sauce in top of a double boiler by blending melted butter. or crab meat and shrimp. MRS. mustard.SEAFOOD RAVIGOTE 1 pound lump crab meat Hollandaise Sauce 1 bunch chopped green onions (using only green ends) Make Hollandaise Sauce as follows: ~ cup butter 2 tablespoons flour 1 cup milk ~ teaspoon C~ABMEAT 101 4 egg yolks. Put a serving of crab meat in individual casseroles.n dry tarragou 2 tablespoons butter (to Salt to taste saute fresh mushrooms) Pepper to taste 2 tablespoo. stirring constantly until thick. pepper and hot sauce. lh ClIp finely chopped parsley Salt to. Cook 2 or 3 minutes.ns butter Hot sauce to. Bake at 350 0 for 30 minutes uncovered. BAYNARD CRAB MEAT AND MUSHROOMS IN WINE SAUCE 1 pound fresh crab meat 2 tablespoons flour ~ pound fresh mushrooms. tarragon. MRS. J. Blend in flour. When blended pour over beaten egg' yolks. cup bread crumbs Pull crab meat apart and remove stiff membranes. ~ cup milk sliced. lemon juice. salt and chopped green onions. wine. Saute mushrooms in butter. flour and milk. Serves 4. Put mixture back in double boiler. sprinkle top with bread crumbs and dot with butter. flour and milk. until cheese is melted.nions. and cheese. 1 tablespoon sherry wine Red pepper to taste ' chopped . Cover before serving. Place in casserole. Add other ingredients and gently fold in crab meat. Serves 6 to 8. WILLIAM T. or 1 large can of ~ cup white wine mushrooms (stems and ~ teaspoon dry mustard pieces) ~ teaspoo. CHARLES CAPLINGER .) Make a cream sauce blending melted butter. then add crab meat and mushrooms. MRS. taste %.

mushrooms and garlic in bacon drip­ pings until tender. Season with salt. but it must be watched or it will dry out. Add crumbled toast which has been soaked in t of chicken broth. Add seasoning and simmer in skillet until well blended. bake 4 minutes to I hour. Roy DABADIE . Bake in 350 0 . Pour into It quart casserole. stirring constantly. chopped freshly ground if possible 6 ribs celery. chopped Y2 teaspoon celery salt 1 large can mushrooms 1 teaspoon oregano (stems and pieces) (pounded) 3 cloves garlic (through Dash hot sauce press) % cup chopped parsley 4 tablespoons bacon drip1 pound can white lump crab pings meat* 6 slices dry toast % cup cracker crumbs lY2-2 cans chicken broth 1 tablespoon Worcestershire 3 tablespoons butter Dash of paprika sauce " Equivalent amQunt of canned Alaska King crabmeat may be substituted. MRS. LENTON SARTAIN CRABMEAT TECHE 1 teaspoon salt 1 large bell pepper. Serves 8. use I package and defrost before using. cheese. hot sauce. chopped Y2 teaspoon black pepper. oven for 20 minutes. adding flour. Serves 4 to 6-6 for luncheon.102 SEAFOOD CRAB AND ARTICHOKE CASSEROLE 3 tablespoons butter Dry mustard to taste Hot sauce to taste 3 tablespoons 110m ·4 hard-cooked eggs. bell pepper. and gradually add­ ing milk. Add eggs. Finally. chopped lY2 cups milk 1 pound can artichoke hearts 1 teaspoon salt . pepper. Cover with cracker crumbs. dot with butter and sprinkle with paprika. 2 large white onions. and turn into huttered casserole. Worcestershire sauce. This may be cooked at a slower heat for a longer period. JOHN GORDON MRS. MRS. Saute onions. 4 for dinner-men like it! If you use frozen artichoke hearts. A pound can of fresh crab meat is enough. to moisten. blend thoroughly. add crab meat. and crab meat. If casserole is made ahead and refrigerated. Bake at 350 0 for 30 minutes. Sprinkle top with t cup or more Parmesan cheese. celery. artichoke hearts. mustard. Add parsley and second half of chicken broth.s teaspoon pepper (bottoms) Y2 teaspoon Worcestershire 2 cups crab meat sauce ~ cup or more Parmesan cheese cup Parmesan cheese * Make white sauce by melting butter.

scald the crayfish.SEAFOOD 103 To BOIL CRAYFISH: Boil exactly as shrimp. Serves 2. Add lobster meat and cook. When reheating. stirring occasionally. REYMOND FITZPATRICK Hot sauce 8 strips bacon Catsup Rub well dried out oyster shells with clove of garlic. Broil 15 minutes in 350 0 oven. Grind vegetables and cook in shortening until tender. referred to as the head. Saute chopped onion and sliced mushrooms over . The body shell is what is used in Crayfish Bisque for the stuffing. and add dash of catsup. Serve over crisp toast strips. Serves 2 or 3. W. until meat is opaque. tail and body shell. saving any yellow fat that clings to tailor head in a separate container. top with 1 inch piece of bacon. Add lemon juice. If preparing for Cmyfish Bisque. Do not spare lemon juice and vVorcestershire. ELIZABETH FAUST . Shrimp may be substituted for lobster. sliced sauce 1 teaspoon salt (or to taste) 1 pound rock lobster tans Remove raw lobster tails from shells. Do not overcook. using one dozen oysters apiece. re­ move and drain. but boil a little longer­ about 20 minutes. HANSEN SCOBEE LOBSTER RARA AVIS 2 tablespoons lemon juice (or enough to give tart flavor) ~ stick butter ~ cup chopped onion ~ teaspoon black pepper 1 teaspoon Worcestershire ~ pound fresh mushrooms. m edium heat until onion is soft but not brown. pepper and vVorcestershire. Turn off heat and let stand 30 minutes until seasoning blends." U CRAYFISH ETOUFFEE 30 pounds crayfish 1 pimento 1 cup shortening Hot sauce to taste Crayfish fat Salt and pepper to taste 1 stalk celery 1 teaspoon monosodium 6 medium onions glutamate 4 cloves garlic 4 teaspoons Worcestershire 1 bell pepper sauce 1 cup green onion tops Crayfish tans Cook 30 pounds crayfish in almost boiling water for 20 minutes. G. but do not boil. Canned mushrooms may be used. Melt butter in skillet. Peel tails. salt. Red pepper may be added if you like. Serve on rice. They are cleaned by removing head. Add seasonings and blend well. MRS. MRS. Put a drop of hot sauce in shell. OY8TER~ 2 dozen oyster shells 3 dozen oysters 1 clove of garlic DR. Add crayfish tails and cook about 15 or 20 minutes (do not overcook). cut into I-inch square pieces. use double boiler. Makes 8 quarts or 30 servings. add one large or 2 small oysters. although flavor is not as good.

Heat in hot oven. and artichoke mixture. red and black pepper to ~ cup white wine taste 2 tablespoons prepared horse­ 1 medium can lobster. Chill and serve with Horseradish Sauce. Brown flour in butter. chopped fine Y2 cup cold water Y2 cup finely chopped celery 1 cup tomato juice ~ cup green pepper Y2 cup tomato sauce 2 green onions. MRS.lice. chopped Juice of one large lemon Parsley 1 tablespoon Worcestershire 2 cloves garlic. Variation: 6 ground artichokes may be used rather than burr. Serves 4 to 6. grated sauce Salt. Sprinkle with paprika. oyster water. then add hot tomato juice to softened gelatin. Heat tomato j. 450°. Broil oysters in a little butter until they curl. top with crumbs and dot with butter. adding sherry last. add seasoning.our % teaspoon salt % teaspoon pepper ~ teaspoon hot sauce 2 tablespoons paprika Y2 teaspoon thyme 2 dozen oysters and oyster liquor 1 tablespoon chopped pimento 1 clove garlic (through press). COUVIl.LON OYSTER-ARTIOHOKE RAMEKINS Makes 3 ramekins: 3 artichokes (burr) 3 tablespoons butter lY2 tablespoons fl. Place mixture in ramekins. Pour into well buttered mold. or radish 2 cups boned crayfish Soften gelatin in t cup cold water. add to mixture. Break lobster into medium sized pieces. Mushrooms may be added if desired. Mix all ingredients. except the lobster. NAVEN O. Scrape leaves and mash hearts. Add remaining ingredients. Roy DABADIE . optional % cup bread or cracker crumbs 1 ounce sherry Boil artichokes until very tender-l t hours at least. 10 minutes or until crumbs are brown. when in season..104 SEAFOOD EOREVISSE DE MER CONGEL:EE (Oongealed Lobster Salad) 2 envelopes plain gelatin l' large onion. THE EDITORS HORSERADISH SAUOE % cup mayonnaise 4 tablespoons horseradish 1 tablespoon Worcestershire sauce ~ cup lemon juice Salt and pepper to taste Ohopped parsley Mix all ingredients and serve over salad. MRS.

minced 1 dozen shrimp. Slide back under broiler for 5 to 8 minutes. Slide oysters under broiler until edges just curl. (A pyrex pie plate will do. Serves 4 at 1 dozen a piece. add juice of one lemon. The late JULIA C. about 10 to 15 minutes. WOODSIDE . pieces) Salt to taste ~ Make sauce of butter. cooked and 1 tablespoou onion juice chopped 1 tablespoon Worcestershire 1 tablespoon sherry sauce 1~ pints oysters ~ teaspoon celery seed Parmesan cheese 1 2-ounce can mushrooms Paprika (stems. Pour off liquid.1) mushrooms ~ demitasse cup absinthe 1 pod garlic (or 5 cloves) (or any white wine) 1 large onion 4 tablespoons Hour 1~ cups milk 1 pound cheese. mushrooms. and then simmered. bread crumbs and paprika.) Put oysters in shells on rock salt and run under hot broiler for 2 mmutes. Drain water off oysters..) Sprinkle with parsley and green onions and sprinkle cracker crumbs on top. Add mushrooms. Brown under broiler. (This is best and easiest done in a blender. rolled 2 teaspoons Worcestershire fine sauce Place 3 dozen drained oysters in shallow pyrex dish. Add chopped ingredients and simmer slowly 15 minutes.J I SEAFOOD 105 OYSTERS BIENVILLE I ~ pound butter (1 cup) 48 oysters 2 pounds cooked shrimp ~ cup cream 2 cans (No. garlic and onion. melted % cup chopped parsley 1 small lemon % cup chopped green onions ~ teaspoon dry mustard 1 cup cracker crumbs. St. Worcestershire sauce. wine and flour. celery seed. JACK REITZELL OYSTERS BIENVILLE n cup butter % cup liquid (juice from 3 tablespoons flour mushrooms and shrimp) 1 clove garlic.. grated 1~ cups chicken broth or (Sharp American) fish stock Dice fine the shrimp. butter. then cover with sauce. YODER OYSTER CASSEROLE 3 dozen oysters. Bake in 450 0 oven until oysters curl and crumbs are brown. broth. Melt 1 stick of butter. This may be served in ramekins. until bubbly. shrimp and sherry. (This sauce may also be used for Trout Marguery. onion juice. Pour sauce on each oyster and run under broiler for 2 minutes. Sprinkle liberally with Parmesan cheese. flour. Sprinkle with paprika. JOSEPH F.rve hot. Add grated cheese.) Serves 4 to 6. mustard and Worcestershire sauce and pour over the crumbs. Mix and sim­ mer milk. drained 1 stick butter. cream. garlic. MRS. MRS.. and liquid. Serves 4 to 6.

or ramekins.­ very fine optional ~ cup parsley. well beaten desired Put oysters through meat grinder. chopped very 2 tablespoons catsup fine 1 tablespoon salt-optional 1 cup bell pepper. salt. cover with cracker crumbs. and parsley in shortening until tender. CHARLES PROSSER OYSTERS EN CROUSTADES M pound butter or margarine 1 medium onion. chopped fine 1 tablespoon fin. MRS. chopped fine ~ bunch shallots. pepper. chopped 1 teaspoon red pepper. Saute chopped onion. An ordinary size loaf of bread will yield about 5 boxes. TOASTED BREAD BOXES Trim off crusts of day old unsliced bread and cut into slices It to 2 inches thick. then measure and add to oyster-seasoning mixture. add t to I cup cracker crumbs. eggs and sauteed ingredients. bell pepper. chopped very 2 tablespoons lemon juice fine 1 clove garlic 1 tablespoon shortening ~ stick butter--more. stir­ ring until well blended. Add oysters and seasonings and oyster water that has been strained to remove any possible chips of shell. Serve in toasted bread boxes and garnish with parsley and a bit of pimento.106 SEAFOOD CREOLE DEVIT. Put into sauce pan and cook 20 minutes over slow heat.ED OYSTERS 3 dozen large or 4 dozen 2 cups cracker crumbs small oysters. Add shallots and flour. put through Oyster juice meat grinder 2 tablespoons Worcestershlre 1 cup celery sauce 1 cup onions. Mix oysters. chopped fine ~ cup flour 4 dozen oysters ~ bunch parsley. PHILIPPS .ely chopped celery 2 bay leaves ~ teaspoon thyme 1 teaspoon salt Dash red pepper Parsley and pimento for garnish Saute onion in butter until light brown. squeeze liquid out of crackers. stirring constantJy. if 2 eggs. dot with butter and brown in hot oven. celery. Hollow out the centers so that the shell part is about t inch thick. Simmer over low heat for 10 or 15 minutes. add Worcestershire. JOHN V. Serves 6. Put mixture into oyster shells. Serves 4. Garnish with fresh sprig parsley. lemon juice and garlic (put through a garlic press). Brush inside and outside of boxes with melted butter. MRS. Remove from heat. Soak crackers in oyster juice. Place on a baking sheet and toast in a 450 0 oven until lightly brown.. If oysters seem too moist. catsup. saving juice.

SEAFOOD 107 OYSTERS POULETTE 3 dozen oysters and juice 2 tablespoons butter 1 stick butter 2 egg yolks 4 tablespoons minced green 1 small can button mushonions rooms 4 tablespoons minced parsley 2 tablespoons sherry 2 tablespoons flour 4 slices ham ~ cup milk 4 Holland Rusks Drain oysters and save oyster juice. Saute green onion and parsley in butter. bread crumbs and dot with butter. Serves 4. butter. Place a top crust over mixture and make several knife slices in top. lined with your favorite unbaked pie crust. MRS. stirring constantly. add oysters. OYSTERS JOHNNY REB 1 quart select oysters. stirring constantly. Stir this sauce into cooked oysters. WILLIAM E. Dry oysters well by spreading on a cloth. 1 tablespoon Worcestershire chopped 1 cup chopped celery Dash hot sauce 1 cup chopped bell pepper Salt to taste 1 cup chopped parsley Saute onions. Sprinkle with parsley. MR. this takes 30 minutes. Bake in 325 0 oven for 30 minutes. Make a white sauce of milk. pouring off excess liquid. etc.quart shallow casserole (a pyrex loaf pan is a good size). and saIt to taste. add a little oyster liquor. Just before baking pour milk over all. have finished cooking add to roux. but if it seems too dry. celery. and add to cooked oysters. Mix thor­ oughly. Heat oyster juice and add to oysters. salt. until all ingredients are well cooked. Serves 8. hot sauce. Be sure to mix well with oysters. ROBINSON. Simmer 5 minutes. and flour. * OYSTER PIE 3 tablespoons bacon drippings 3 tablespoons flour 9 dozen oysters. put a layer of oysters in bottom. Salt and pepper them and brown in a skillet of hot butter until they curl. Remove from heat and beat in egg yolks and mushrooms. teaspoon pepper drained 1 teaspoon lemon juice 2 tablespoons minced parsley 1* cups bread crumbs 2 tablespoons minced shallots % stick butter and tops % cup mllk teaspoon salt Red pepper to taste * Butter 1 .celery. Then make another layer of oysters and repeat. When onions.. add sherry and heat thoroughly. GROVER ALFORD . Bake in 300 0 oven until crust is golden brown. and adding more butter until browned. drained 2 medium sized onions. Make a very dark roux by browning flour in drippings. shallots. bell pepper and parsley in drippings. Serve on a piece of hot broiled ham laid on a buttered and heated Holland Rusk. lemon juice. Cover top with bread crumbs and dot with ample butter. pepper. Season with Worcestershire. The oysters generally make enough juice after cooking. JR. Pour into deep dish casserole. THE EDITORS.

but do not add absinthe until sauce is thawed and ready to spread on oysters. Bake in 450 0 oven until brown. seasonings. 1 tablespoon anchovy paste ~ cup bread crumbs ~ cup fresh parsley. Season with \'\Torcestershire sauce. still using low temperature. wash the'u and dry them. salt and hot sauce to taste. and It cup bread crumbs. 4 1 1 1 * * Sauce for Oysters Rockefeller: cup butter. decorate with parsley and serve at once. Broil at a low temperature for about 5 min­ utes. MRS. Texas . It is enough for about 2* to 3 dozen medium­ sized oysters. Bring anise water to a vigorous boil. JEAN FREY FRITCHIE OYSTERS ROCKEFEI. Sauce may be frozen. Then cover with the Rockefellc Sauce and return to broiler.EB n Take out the oysters. very fine. celery and parsley. melted Hot sauce to taste 1~ cups bread crumbs 2 ounces absinthe % cup bread crumbs % cup grated Parmesan cheese Grind spinach. Remove oysters very carefully to very hot plates.cream salt. Simmer anise seed in 1 cup of water for about 10 minutes. and toasted bread crumbs.108 SEAFOOD OYSTERS ROCKEFELLER I For 4 dozen oysters: 1 bunch green spinach 3 tablespoons Worcestershire 2 bunches green onions sauce 1 stalk green celery 1 tablespoon anchovy paste 1 bunch parsley Salt to taste 1 pound butter. Mix in 1 pound butter. Cook 10 minutes.J:. or bacon drippings ~ teaspoon salt ~ teaspoon thyme . Put oysters in shells. Set on a pan of hot ice-cream salt and run them under the broiler. Stir in shortening. Cover with cheese and bread crumbs. and broil unti:c "wee begins to brown (about 5 minutes) . a pan on which to place oysters and proceed as above but without the ice . anchovy paste. packed tablespoon anise seed cup water to ~ teaspoon hot sauce Grind the three vegetables in the meat grinder. and cover each with some sauce.. Thin with a little oyster liquor if necessary. Serve hot. If shells are not available. oleo. MRS. cover and reduce heat to "simmer" as soon as mixture steams well. which are on rock salt. onion. melted. This can be made up ahead and kept in the refrigerator for over a week. Put them back in the shells after cleaning shells well. Serves 4. packed shallots cup spinach. add ground vegetables. FRANCES L FUCHS Beaumont. Strain and discard seeds.

Add onion and brown slightly. LEROY WARD III SHRIMP To BOIL SHRIMP: Wash shrimp and drop into boiling water to cover that is well seasoned with onion. cup cooked rice per serving) . DON H. garlic. or to taste 3 tablespoons flour 2 teaspoons black pepper 1 bunch shallots or 1 large onion Clean shrimp and boil 5 minutes. MRS. Then add bread crumbs. but not for hygienic ones. The black line may be removed with a small sharp knife for esthetic reasons. cup salad on 2 teaspoons salt. Serves 4. cut in half Rice (%. pepper and cayenne. Add shrimp. stirring constantly until well browned. Place oysters in half shells. salt. salt and pep­ . make a roux by heating oil and mixing in flour. remove. reserve sauce. Using an iron skillet. absinthe. using melted butter as liquid. add almonds and reserved marinade to butter in skillet. Run in oven without sauce. Then cover each oyster with Rockefeller sauce and put back under broiler and brown slightly. place shrimp on warm platter. When edges curl. Saute shrimp in butter and garlic until pink. To CLEAN SHRIMP: Pull off the heads. Marinate shrimp in olive oil and lemon juice about 2 hours. 1 ounce absinthe cooked Salt aud pepper to taste Cayenne to taste 109 Grind all greens in a blender. celery. and pour water from each shell. Serve over rice mounds. MRS. salt. Let simmer 2 to 3 minutes. Remove shrimp. shelled ~ cup chopped blanched aImonds ~ cup olive on ~ cup lemon juice 2 dashes hot sauce 3 tablespoons oleo or butter 2 tablespoons dry Vermouth 1 clove garlic. Add hot sauce and vermouth. black pepper. and sliced lemon. Large shrimp should boil 10 to 15 minutes. Worcestershire. and in pans filled with rock salt. Serves 4. Remove garlic. WEBB SHBIMP A LA CREOLE 1 can tomato paste 4 pounds large lake shrimp 4 green bell peppers %. saving stock. peel shell off the body and pinch off tail.SEAFOOD OYSTERS ROCKEFELLER m 4 dozen oysters and shells 1~ pounds melted butter 1 bunch green onions ~ cup bread crumbs 1 stalk celery (toasted) 1 bunch parsley 2 ounces Worcestershire ~ teaspoon anise seed sauce 2 packages frozen spinach. red pepper. SHRIMP AMANDINE 1 pound raw shrImp. Pour over hot platter of shrimp.

Pour in 1 cup of hot shrimp stock and cook 15·· minutes over moderate heat. Cook 2 hours on low heat. add flour gradually. add water and remaining ingredients. Gravy: Make a roux with flour and oil. Set aside. chopped Salt and pepper to taste 1 quart water 1 1 2 1 4 Grind shrimp. Add I cup of white wine and let the mixture steep. MRS.110 SEAFOOD :'. per. Add green onions and then mix in cream sauce. Add balls to gravy. Saute onions and bell pepper in roux. peel. Saute shrimp in butter until pink. CLAY RICHMOND SHRIMP AU VIN 5 pounds shrimp 1 stick butter (add more if ~ stick butter needed) Salt to taste 2 teaspoons flour 1 cup heavy cream Red and white pepper to taste ~ cup light cream 1 bunch green onions. COUVILLON . Add tomato paste and green peppers. Cook 1 hour slowly. To serve. Add cream and seasoning to taste. crushed Gravy: 1 can tomato paste ~ cup flour S bay leaves %. Make cream sauce as follows: melt butter. Serves 4. Shape into small balls. cup oH 2 good size pinches sweet 1 smail onion. Spoon in the center some shrimp mixture. Serves 10 to 12. and add more salt and pepper if desired. Serve over rice if desired. minced 1 cup dry white wine Wash. chopped Salt and pepper to taste cloves garlic. Cook about 20 minutes stirring con­ stantly in double boiler until rather thick. then roll in flour and fry until brown. blending well. onions and garlic in food chopper. Simmer all for 15 minutes. and chop raw shrimp coarsely. chopped basH 1 bell pepper. Stir until shrimp are coated with roux and none of the roux andl!i onion sticks to skillet . Serves 8. grease individual ramekins lightly with butter. Sprinkle the creamed potaotes lightly with grated yellow cheese and run under broiler until the cheese is melted and the potatoes brown a little. NAVEN O. Place in mixing bowl. Mix well with hands. chopped eggs green onions large onion.. MISS KATHERINE Bus SHRIMP BALLS Shrimp Balls: 1 tablespoon Worcestershire pound lake shrimp sauce cup bread crumbs Chopped parsley. devein. add remaining ingredients. Keep warm in double boiler. MRS. Stir 15 min ­ utes over moderate heat. Make a ruff of creamed potatoes around the edge of each dish.

and flour. Place shrimp in broiler pan.~ teaspoon dry mustard 1 cup bread crumbs Salt and pepper to taste Clean raw shrimp and chop coarsely. Pour into' greased casserole and cover with bread crumbs. stirring constantly until thick. salt and pepper. MRS. Saute onions until clear in melt· ed butter. Worcestershire sauce. seasoning. Remove from heat and add sherry. Chill in refrigerator until ready to cook. Slit back of shrimp. Mix well. stirring constantly. Add milk and cook until mixture boils. Add mustard. and green pepper. Add bread crumbs. 5 inches from broiler unit. DEVILED SHRIMP 1 pound shrimp. Stir in flour and milk. JOSEPH K. about 5 minutes on each side.J cup lemon juice tablespoons vinegar ~ teaspoon salt tablespoons brown sugar Dash hot sauce 3 tablespoons Worcestershire sauce Saute onion in fat. Baste occasionally with sauce (below) until shrimp are done. celery. leaving tails on. Bake 30 minutes at 3500 • Serves 6 for cocktails or 4 as main dish. Barbecue Sauce 1 2 2 2 tablespoon fat 1 cup catsup tablespoons chopped onion Y. chopped parsley. shrimp. saute onion. Put two shrimp together with crab stuffing. Serves 6. Remove shell and vein from shrimp. Hold together with toothpicks.SEAFOOD BARBECUED· STUFFED SHRIMP 111 2 2 2 2 tablespoons tablespoons tablespoons tablespoons pepper 2 tablespoons ~ cup milk cup bread crumbs 1 cup cooked crab meat 1 ~ teaspoons Worcestershire sauce ~ teaspoon chopped parsley Hour ~ teaspoon salt ~ teaspoon pepper 3 dozen large shrimp butter chopped onions chopped celery chopped green ~ Melt butter in skillet. using medium heat. add other ingredients and simmer 5 minutes on low heat. crab meat. HOPKINS III . raw and Dash red pepper chopped coarsely 6 tables~oons Hour 1 stick butter 1 cup milk 3 tablespoons minced onions 1 tablespoon sherry . stirring constantly.

Arrange alternate layers of bread. MRS. flour and milk. P. Saute mushrooms in a bit of butter if using fresh ones. Heat 20 minutes in 375 0 oven.112 SEAFOOD SHRIMP FONDUE 1 pound shrimp (medium 2 cups grated American size) cheese 5 slices white or cracked 3 eggs. salt and pepper and pour over contents in casserole. HERMA FARNSWORTH SHRIMP AND MUSHROOM CASSEROLE 1 large can mushrooms (sliced) or 2 cans stefis and pieces 1 pound raw shrimp 8 deviled eggs cup butter cup flour 2 cups milk 1~ cups grated American cheese ~ ~ Cover bottom of 2-quart casserole with mushrooms. MRS. t MRS. flour and milk. shrimp. Stir in 1 cup cheese and cook over low heat until cheese melts. mushrooms. Bake at 350 0 for one hour. milk. JR. Make white sauce of butter. This may be used in individual ramekins if desired. HERMA FARNSWORTH SHRIMP PIE 4 4 2 2 tablespoons butter tablespoons flour cups milk tablespoons butter ~ pound fresh or canned mushrooms 1 pound cooked shrimp 1 tablespoon sherry ~ teaspoon mace Dash black pepper ~ teaspoon salt 2 cups com flakes Make a cream sauce with butter. Set casse­ role in hot water. Combine slightly beaten eggs. Spread bread generously with butter and cut into ¥' cubes. Add shrimp. Serves 6 to 8. Put in casserole and top with crushed corn­ flakes dotted with butter. Serves 6. SMITH. beaten slightly wheat bread 2 cups milk 1 stick butter 1 teaspoon salt 1 teaspoon pepper Clean and devein shrimp. and sherry to sauce and other seasonings. and cheese in 8-inch casserole. Remove crusts from bread. M. . Top with deviled eggs and uncooked shrimp. Cover with cup grated cheese. Bake at 350 0 for 30 minutes. Pour over mushrooms and shrimp.

l cup chopped green pepper Dash of red pepper Lemon slices-parsley S cups canned tomatoes 1 tablespoon Worcestershire sauce Dredge fish inside and out with flour. salt and red pepper through a potato ricer. Press the tomatoes. garlic. Garnish with lemon slices and parsley. Bake in a covered baking dish at 400 0 for 30 minutes. EDWARD BROUSSEAU . Add shrimp and pimento. Saute onion.l cup margarine 2 cups cooked shrimp 1~ teaspoons chopped onions 2 tablespoons chopped ~ cup chopped green pepper pimento 8 toast points pOlUld processed cheese Melt cheese in top of double boiler. O. cleaned and shelled shrimp. lemon slices. catsup. chili powder. for about 45 minutes. add milk gradually. cup dry white wine Mash cheese and cream cheese and add parsley. garlic and wine to make sauce. Pour the sauce around the fish. ROBERTS BAKED RED SNAPPER WITH SAVORY TOMATO SAUCE S pOlUld red snapper 1 tablespoon catsup ~ cup flour 1 teaspoon chili powder Salt and pepper to taste ~ lemon. For each serving cover 2 toast triangles with shrimp mixture and top with sauce. PERCY E. minced 2 cups chopped celery 1 teaspoon salt t. celery. R. MRS. Worcestershire.~ % cup milk t. Serves 4. bay leaves. Melt the butter in a saucepan. Bake in a moderate oven. Baste frequently with the sauce. green pepper until celery is very tender. Roquefort or Gorgonzola 8-olUlce package cream cheese lIS EN PAPILLOTE 1 tablespoon chopped chives 1 tablespoon chopped parsley 1 clove garlic. finely chopped %. Pour over raw. 350°.SEAFOOD SHRIMP FLORIDIAN 2 pOlUlds shrimp ~ pound of blue cheese. finely sliced 2 bay leaves 6 tablespoons butter . stirring until smooth. Cook until hot. add to sauteed ingredients. chives. Serves 4.~ cup chopped onion 1 clove of garlic. Place it in a baking dish. MRS. MENTON PARTY SHRIMP . Saute onion and green pepper in margarine. MRS. Serves 4 to 6. salt and pepper.

~\ COLD RED SNAPPER 1 1 1 1 1 1 3-pound red snapper I¥. Serves 4 to 6.114 SEAFOOD BAKED RED SNAPPER OR BASS 1 large red snapper (5-8 1 teaspoon dried tarragon pounds) Salt and pepper to taste 4 tablespoons butter ¥. Serves 6 or 8. celery and cook until soft. remove from water and cool. Remove cheese cloth and debone. When they are tender add chives. MRS. salt and pepper. MRS. MENTON BERNICE'S RED SNAPPER 1 4-pound red snapper % cup chopped celery 2 I-pound cans tomatoes ¥. Cook slowly I hour. tarragon. Baste fish with sauce throughout cooking time.! cup olive oil 1 bay leaf % cup 1Iour Pinch thyme and oregano ~ cup chopped onions 4 cloves garlic. red pepper. When very tender. red pepper. black pepper and salt. Pour sauce over fish and bake in 350 0 oven. about 30 minutes. Clean red snapper and place in oblong pan. thyme and oregano and salt and pepper. JACK REITZELL '.! cup red wine ~ cup chopped green pepper 4 slices bacon ~ cup chopped onion 2 cups canned tomatoes or 1 ~ cup chopped chives No. Then add tomatoes. LOUIS CURET I I . onion juice and capers. Place fish in a greased baking dish and top with strips of bacon. MRS.I. bay leaves. minced Salt and pepper to taste Make dark brown roux of oil and flour. celery.! teaspoon red pepper tablespoon red pepper 1 teaspoon onion juice teaspoon black pepper Capers (optional) 1 teaspoon Worcestershire sauce II Wrap the red snapper in cheese cloth and drop in boiling water sea­ soned with cut up onion. O.2 can ~ cup chopped parsley I I Melt the butter and saute the green pepper and onion gently. Re ­ frigerate several hours and serve cold on a platter topped with mayon­ naise seasoned with Worcestershire. chopped naise stalk celery. trying to leave in a whole piece of possible. salt. parsley.! cups home-made mayon­ large onion. Serves 8 to 10. Baste with the sauce and a little additional red wine. R. until fish is easily pierced with fork. Add onions. garlic. wine and tomatoes. This recipe makes about a quart of sauce. • • • • • . I il I' . Pour liquid mixture over the fish and bake at 350 0 for 40 minutes. almost falling off bone. chopped 1 teaspoon salt tablespoon salt ¥.

1 J ) .. Cover with sauce. or . Bake at 400 0 until well browned and bubbly. Roll as jelly roll. cooked 2 dozen oysters. oysters and shrimp.. Boil 2 minutes. chop­ ped. 'Serves 6.to 5-pound red fish teaspoon salt teaspoon black pepper cup water ~ cup salad on 1* sticks butter 8 tablespoons flour 2 tablespoons chopped green onions 2 BirdSeye red peppers. blend..) E :v 'J) V ::> 1) j Saute pepper and onion in butter until soft. about 15 minutes. Cut the roll. L. Saute mushrooms in butter in separate pan. Add milk and salt. !! 1 Cheese Rolls: 3 tablespoons shortening 2 cups flour 3 teaspoons baking powder ~ cup mllk % cup grated cheese ~ teaspoon salt 2 pimentos. (Do not let fish touch water. chopped 3 tablespoons butter 6 tablespoons flour ~ o ::J (J) en teaspoon salt 3 cups mllk 1 large can tuna fish 1 tablespoon lemon juice ~ . Sprinkle grated cheese over and then sprinkle bread crumbs on top.• i. Place on rack in roaster and add water. sauteed ~ stick butter ~ cup grated American cheese . water from mushrooms and enough plain water to maKe a thick smooth sauce. add flour. FRED BLANCHE.~ teaspoon crushed dried red peppers 1 1 1 1 115 -­ III II i' II 1 cup chopped celery ~ cup chopped parsley 1 pound shrimp.) Cover and cook at 400 0 about 40 minutes. JR. melt butter in large saucepan. parsley and red peppers. Add cheese rolls on top of mixture and bake in oven 450 0 for 30 minutes. chopped Roll dough out. Add cheese and pimento. To make sauce. Cook about 5 minutes. making pinwheels. Put in baking dish. Save drippings.~ cup bread crumbs Salt to taste Pepper to taste Dress red fish. stir constantly until golden brown. Add tuna and lemon juice. III III SEAFOOD REDFISH SUPREME 4. I:. Add drippings from roaster. being careful not to burn. Add finely chopped onion. Serves 8. Add sauteed mushrooms. drained dry 1 medium can mushrooms. add flour. Place fish in a large flat baking dish about 3 or 4 inches deep. MRS.. celery. MRS. rub inside and out with salt and pepper and oil. LORIO TUNA FISH PIE cup chopped green pepper 1 small onion.

JOSEPH F. chopped 1 tablespoon parsley. minced 1 egg tablespoons celery. 2 envelopes gelatin dissolved in ~ cup stu:tfed olives. MRS. drained soup 1 dozen salted crackers. This can be made a day in advance. YODER • • • • • • . Melt butter in pan or pans to lay fish.'. chopped cloves garlfc. 1 can undiluted mushroom 1 can mushrooms. Use a strip of pimento for mouth. too. chopped • • . This butters stuffed side. Add mayonnaise. Uncover last 5 or 10 minutes. CLYDE MADDEN TUNA MOLD II I.116 SEAFOOD TUNA <lASSEROLE 1 large can tuna Parsley and pimento for coI. then mix­ ing with remaining ingredients) into each slit. DAVIS 3 1 2 1 1 2 2 BAKED FLOUNDER WITH CRAB STUFFING or 4 large :ftounders Salt to taste 1 stick butter (% to 1 pound) Stu:tfing cup crab meat 1 teaspoon salt tabrespoons bacon drippings ~ teaspoon pepper medium onion. a ridge of sliced green pepper down back and olives for eyes. several pimento strips for tail. Serves 6. Refrige­ rate several hours and unmold. M. chopped cup water 3 pieces pimento 1 cup mayonnaise ~ bell pepper 2 cups tuna (oil drained) 2 whole stu:tfed olives 2 eggs-hard cooked and chopped * Dissolve gelatin and water in a double boiler. tuna. MRS. Place fish dark side down. Grease a fish mold and pack in mixture. L. Serves 4 to 6. Cool. MRS. saving bread crumbs for top. Place generous amount of stuffing (made by sauteing vegetables in drippings. Bake 375 0 or 400°. then flip. Bake at 325 0 for 20 to 25 minutes. 1 cup diced celery crumbled 1 small diced onion Pepper to taste Bread crumbs Combine all ingredients in a It quart casserole. for 30 minutes. not overlapping.: I: Have the butcher slit a big "pocket" in each fish. chopped fine ~ teaspoon thyme shallot. eggs and olives. chopped % cup bread crumbs 2 tablespoons bell pepper. covered.

Season well with salt. I... season with sherry and stir in spaghetti-tomato mixture. turn carefully. When golden brown. ::J :J • . until surface is brown. mix rapidly. Serve hot. Make a cream sauce melting butter and stirring in flour until smooth and bubbly. Transfer to a large baking dish (2 quart). MRS. FRANK RIEGER. Drain. Serves 6 to 8. Dry thoroughly and roll lightly in flour. 117 I. 0. slivered %. Do not boil sauce. add almonds and stir carefully so that the almonds will not be broken and heat again just to the boiling point. :. Serves 4. JR. 350 0 .. Add cream to the butter remaining in pan. Melt the butter in a frying pan. :. E SEAFOOD TETRAZZINI 1 teaspoon caraway seeds 1 package (8 ounce) spaghetti 2 tablespoons vinegar 2 cups tomato juice 2 tablespoons butter 1 pound raw shrimp 2 tablespoons flour 1~ pounds scallops 2 cups milk 2 teaspoons salt cup sherry (1) (/l (1) (1) . HELEN CRERAR (/l ..a :J U I. dotted with but­ ter. HENRY. JR.(1) . dot with a little butter and broil 4 inches from flame. and grated onion. caraway seeds and vinegar. Add milk and stir. I. Cover with potato chips. i. MRS. When it is hot.c u (1) * o :J Cook spaghetti until tender. S. pepper. wash and scale trout. Stir frequently. I. salt and pepper them and lay them carefully on a heated serving platter. POTATO AND SALMON SCALLOP 1 can of condensed cream of Sliced cold potatoes (cooked celery soup leftovers) 1 small sized call salmon cup milk Crushed potato chips (to Salt and pepper to taste cover top) Grated onion * Arrange potatoes and salmon alternately in a buttered casserole. add thin rounds of lemon and serve immediately. Add drained seafood to sauce. • I• . 1-1~ pounds % cup toasted. cup flour (or less) almonds % cup butter Salt and pepper to taste 1 thinly sliced lemon Clean. G. Peel shrimp and cover cleaned shrimp and scallops with boiling water seasoned with saIt. Pour tomato juice over it and cook slowly 30 minutes. I..1. Cook 20 minutes. Bake in moderate oven. for 30 minutes MRS. Spoon sauce over trout. but not brown. Mix soup and milk and pour over potatoes and salmon. and cook on other side for the same length of time.I SEAFOOD TRmTES AUX AMANDES (TROUT wrm ALMONDS) ~ cup heavy cream 4 medium sized trout. put in trout. Cook over low heat I) to 7 minutes.

Makes 8 large servings. but makes it very rich I~ teaspoon salt 1 cup top milk ~ teaspoon pepper 1 tablespoon Worcestershire ~ to 1 cup raw rice. Arrange fish pieces and scallops in sea shells. Season with bouillon cube. Serves 2 or 3. pimento. Make a white sauce of i cup butter. 8 II .~ can pimento.118 SEAFOOD BAKED SEAFOOD CASSEROLE I. KISTLER • :.Ii SAUCE FOR 1 can mushroom soup 1~ teaspoons Worcestershire sauce 1 tablespoon lemon juice ~ teaspoon mustard Dash black pepper FISH 3-4 drops of hot sauce 2 tablespoons milk 2 shallots. then blend together. Place in 2-quart buttered casserole. 2 6-ounce cans crab meat or I~ green pepper. • Iii SCALLOP AND FISH NEWBURG ~ I~ ~ teaspoon pepper cup bread cubes 1 tablespoon grated onion cup butter 2 tablespoons sliced stuffed 3 tablespoons ftour olives 1 cup water 1 package frozen fish fillets ~ cup evaporated milk (cut in pieces) 1 bouillon cube 1 package frozen scallops ~ teaspoon salt Dash paprika I: II I. MRS. Bake at 375 0 ahout t hour. though it does not seem to affect it to stay in oven longer. M. BRYAN LUIKART. and mushrooms may be in­ creased if desired. cooked shrimp 1 cup chopped celery 1 small can mushrooms n. chopped 1 teaspoon chopped parsley 2 tablespoons white wine 6 or 8 shrimp 8 Mix all ingredients and pour over a pound of fresh or frozen fish. Serves 4. 1 cup salad dressing-mayon ­ naise may be u<. cooked Mix all ingredients in each of the two groups. C. chopped tine 1 large can fresh crab meat ~ cup chopped onion . flour. pepper and onion. onion. J. J. Amounts of pepper. Set aside. chopped 2 cans shrimp or 1 pound fresh. JR. W. I Brown bread cubes in i cup butter. milk and water.' I . Decorate each serving with olives and bread cubes. Bake at 35(}0 for 40 minutes. MRS. Pour white sauce over. salt. MRS.ed. CADWALLADER 1 '1 . Sprinkle with bread crumbs and bake 30 minutes at 375 0 .

Makes 2 cups. Stir with fork or rotary beater to blend well. Mix well. r) (J) (A Shrimp Dip to Serve 100 People) 1¥2 cups vinegar Salt and pepper to taste 3 6-ounce jars Mister Mustard 1 quart olive oil 4 bunches green onions 1 can paprika 1 jar horseradish finely minced 1 big bunch parsley. JOHN BARTON MRS.0 o ::J a '. salt.1. ')~ . 5.I I I I SEAFOOD SAUCE MEUNU:RE 119 2 tablespoons lemon juice ¥2 cup butter . MRS. mustard.. finely minced Combine vinegar.c: o II il ! Cl) MRS. 0' i) : . pepper and horseradish.' • • II I . vinegar (tarragon. chopped fine 2 teaspoons salt ¥2 cup green onions. This ma'kes enough sauce to serve 100 people as a cocktail party shrimp dip... add the shallots and parsley. paprika. MRS. LENTON SARTAIN I I REMOULADE SAUCE . minced II Combine lemon juice. Add olive oil and beat vigorously. NEAL GORDON REMOULADE SAUCE 4 tablespoons lemon j u i c e ¥ 2 teaspoon black pepper 2 teaspoons paprika 4 tablespoons vinegar 4 tablespoons prepared Dash cayenne 2 tablespoons catsup mustard 4 tablespoons prepared (optional) horseradish 1 cup salad oil ¥2 cup celery. if you have it) and season­ ings.0 Cl) (J) Cl) . Lastly.¥2 teaspoon salt 1 tablespoon chopped parsley 1 tablespoon chopped green ¥2 teaspoon pepper Dash of hot sauce onions Dash of W orcestershire sauce Mix ingredients in order over low heat. Simmer briefly and serve over fish. RALPH BODMAN ::J .Cl) .. Gradually add oil.5Q )E :2 . Add celery and onion.

1 • • .I 1' "I .'1 ·/ilh Ii I POULTRY ~. i.1.1 II!t'l I ' I 1'.

and salt.• • I' i.) r J) ('(I 'e: '('(I BREAST OF CmCKEN FLAMBtl} 12 large halves chicken 1 stick butter Salt. R.) Remove to a chafing dish and pour cherry sauce over chicken just before serving. use to baste chicken. crushed 1 tablespoon Worcestershire %. R. pour an ounce of brandy over the sauce and ignite by holding a match under a spoon filled with more brandy. Fifteen minutes later add the remaining one-half cup wine and the mushrooms and their liquid. To flambe. salt.~ teaspoon pepper pieces) and juice 1 cup sherry wine Quarter chicken. CLARENCE IVES . If chicken begins to dry out. garlic. JR. pepper. . paprika to taste breasts (or 6 whole Cornish 1 ounce brandy hens) Season chicken breasts with salt. 1111 POULTRY 121 BAKED CmCKEN AND MUSHROOMS 2-pound chicken. Mix together with oil. I' i. then rub well into the chicken. E. Cook for 30 minutes or until tender under the broiler. Put into 450 0 oven for 10 min­ utes. sugar.8 . and lemon juice. pepper. GORDON KEAN. Let this stand for 5 or 10 minutes to let the flavor go through the mixture. Add the drained cherries. combine juice with wine. quartered Juice of 1 large or 2 small 2 tablespoons oil (salad or cloves garlic olive) Juice of ~ lemon ~ teaspoon salt 1 can mushrooms (stems and . 2~ can black Bing 2 tablespoons sugar cherries teaspoon salt cup burgundy wine 2 teaspoons cornstarch * * • Drain juice from cherries. Serves 12. and paprika and brush with butter. then lower temperature to 350 0 for 15 minutes. ill Cherry Sauce: 1 N o. MISS MARIE BARRETI BASTING SAUCE FOR BROILED CmCKEN 2 cloves garlic. Bring mixture to a boil and thicken with cornstarch. STRAHAN MRS. • . cup olive oil sauce Juice of 2 lemons 1 tablespoon salt ~ teaspoon ground pepper Combine all ingredients in saucepan. '0 "0 Q. Serves 4. ~. I' I' i' I' II' . MRS. Let cook for 15 to 25 minutes longer or until well done. Place the chicken in a baking pan. add one-half cup wine and one-half of the mushrooms. (This may be cooked for about 45 minutes in a 300 0 oven. pepper. MRS. This sauce may be kept in the refrigerator for several days.

When cooked. Arrange chicken slices on asparagus. Make a roux with the flour. green onions. The dish may be set aside to "wait" now. chopped 1 tablespoon chopped bell 2 cloves garlic. bell pepper. Cover with sauce made by melting butter and stirring in flour. Save the broth and cut the chicken into small pieces. Drain and plac:e in shallow baking dish. cut in 1 cup consomme pieces 1 teaspoon herb seasoning h stick butter (not mar1 teaspoon monosodium garine) glutamate Salt and pepper to taste % cup cream 1 pint oysters. JR. MRS. garlic. mushrooms.2 can creamed corn 1 tablespoon olive on h bunch green onions. Cover and bake in 375 0 oven for 40 minutes. MRS. and salt and pepper to taste. and celery. tomatoes. chopped Salt and pepper to taste 4 hard cooked eggs. warmed slightly. chopped 2 white onions. Pour consomme over chicken and sprinkle with mono­ sodium glutamate and herb seasoning.i I . parsley. adding more broth if needed.2 can) h cup white wine h cup of chicken stock or Cooked turkey or chicken slices gravy 2 tablespoons butter 4 tablespoons Parmesan cheese Cook asparagus according to directions on package. corn. onions. "I I 1 '·1I" CmCKEN BAKED WITH OYSTERS 1 a-pound chicken. shortening. Serves 6. and oysters. drained Brown seasoned chicken pieces in butter in the pan or skillet you plan to cook this dish in. FRANK JORDAN • I. cut in half Boil the chicken until very tender in enough seasoned water to make 1 pint broth. Cook for one hour. Sprinkle 2 tablespoons cheese over top and bake in 350 0 oven for 20 minutes (or until heated through). Add to the roux the broth. Add 2 tablespoons cheese and cook until thick. CHARLES DUCHEIN. chicken. stirring c0n­ stantly. chopped pepper Heart of celery. Servt:!s 2 or 3. about 10 or 15 minutes. AUGUSTINE RENAUD" FOSTER '11:1:1 I I . BRUNSWICK STEW 1 large hen 1 pint broth 1 No. Before serving add cream. chopped 1 h tablespoons flour a tablespoons shorteningh bunch parsley. Ba'ke in 350 0 oven just long enough to curl oysters. Add wine and chicken stock slowly. Cook the canned tomatoes in the olive oil until they thicken.2 can tomatoes 1 No. add ~he hard cooked eggs. MRS.122 POULTRY cmCKEN AND ASPARAGUS CASSEROLE 1 package frozen asparagus a tablespoons flour spears (or 1 No.

Serves 4 to 6.2 :J. chopped ~ medium-sized bell pepper. garlic. tomatoes. Place chicken in a covered baking pan. Add this to the chicken. MRS.I. CADE Sulphur.. and serve the remaining gravy over rice. add onion. ill II j POULTRY 123 :. Add celery. Use the liquid from the tomatoes to make up the It quarts water. Louisiana ill III • i' -­• I.. When chicken is well browned. chopped ~ teaspoon pepper can tomato sauce ~ teaspoon oregano ~ cup red wine (optional) '0 C ctl . Heat peas and serve over rice. tomato sauce. chopped 1 bell pepper. Serves 8. chopped cloves garlic. Serve over noodles or spaghetti. S. red and black pepper chopped 4 tablespoons salad oil 2 ribs celery. . and drained tomatoes. Brown on both sides.c: =u ~ Q} :> Q} >. spoon off the grease in the pan. Put in chicken pieces and move them around enough to keep them from sticking. :r. (/) ~ (/) (]) Cut chicken into serving pieces. II ARROZ CON POLLO (Rice with Chicken) 1 large fryer 1 bay leaf 1 cup salad oil 2 tablespoons salt 1 medium onion. bay leaf. saffron. M J N C RS. salt. • • AZAYOUX Q} "- ". and seasoning. chopped 2 large onions.o o . sliced Cut chicken into quarters and fry in salad oil. and cook in 350 0 oven for about 20 minutes or until rice is tender. bell pepper. Add the water. minced 1 teaspoon salt rib celery. chopped Cut chicken into serving pieces and season generously. Cover the bot­ tom of a heavy skillet with 2 tablespoons of salad oil and heat to frying temperature.:J "­ Q} eE (/). and celery in the remaining oil. JR. Salt..0 tnu :J (/) CmCKEN ETOUFFiil 2 large fryers 1 medium bell pepper. Saute the onion. F. S. cup long grain rice 1~ quarts water 6-ounce can peas 1 small pimento. Add wine 5 minutes before serving. Stir thoroughly and let cook slowly for 20 min ­ utes. MRS.(]) :nU • :> Q :J )T'" • . and green pepper. CRAIG. Cover and cook in a 325 0 oven for about Ii hours (may be left in longer) . 6-ounce can tomatoes (drainsliced ed. Simmer slowly for 45 minutes to 1 hour. Befo·re serving.~ Q. Serves 4. chopped Pinch of saffron 2 cloves garlic. add liquid and rice. but save juice) 1 %. remove chicken to plate. W. :'" III II II III II 1 3 1 3 1 1 CHICKEN CACCIATORE large hen (4 to 5 pounds) 1 can Italian pack peeled tablespoons olive oil tomatoes large onion. Garnish with pimento. rinse and dry. Add onion and garlic and brown lightly.. Heat oil in heavy skil­ let and saute chicken until brown.

Melt fat in an iron skillet or heavy aluminum pot. diced Toasted almonds Pepper. Serves 10. Reserve any extra gravy to serve in the gravy bowl. Season to taste with the pepper and soy sauce. to taste Flour-enough to coat 2 cups rice. using the additional oil. Virginia cmCKEN JAMBALAYA 1 3-pound fryer 5 ribs celery. chopped Salt and black and red 2 cloves garlic. Glazed apples go well with this dish. additional salt. Brown lightly in oil and place in a three-quart casserole with tight fitting cover. Garnish with toasted slivered almonds and green olives. black pepper. on top of range for I hour. Cover and bake in 350 0 oven for I hour and 15 minutes. covered. Dice the chicken and measure by cupfuls. Fry chicken until brown. Save stock. MRS. . chopped 2 teaspoons salt * Cut chicken into serving pieces. chopped pepper. Serve chow mein hot over rice. and onion in pan in which chicken was browned. Brown rice. Drain Chinese vegetables and mix with the chicken. Coat well with Hour. EVELYN WILSFORD • • • .II 1 cmCKEN CHOW MEIN Variety of Chinese vegetables 1 large hen (2 cups vegetables to each 4 tablespoons butter or fat 4 cups diced chicken) 4 tablespoons :flour 1 large can mushrooms 4 cups chicken broth 6 thinly sliced onions 2 cans water chestnuts. and red pepper.' • • • • • • • • . Pour over chicken. This can also be simmered. garlic. and other season­ ings. Brown the Hour in the butter and stir in the broth to make a brown gravy. 2Y2) tomatoes 1 tablespoon salt 2 teaspoons chili powder cup olive on ( optional) % cup uncooked rice 1 teaspoon salt 1 clove garlic. Stir occasionally and add water if too dry. C. Add tomatoes. to taste Green olives . Add onion. Season well with salt.Y2 cup soy sauce (or to taste) Boil hen until tender. Coat chicken by placing in paper bag with Hour and salt. chopped taste 2 tablespoons olive on * Cut chicken into frying pieces.124 1 3-pound fryer 1 cup :flour POULTRY CmCKEN BAKED WITH RICE (JAMBALAYA) 1 large can (No. J. mhtced Red and black pepper to 1 medium onion. Gradually stir in the onion gravy until the mixture has the consistency of hash. then remove from skillet. ROBERT Lexington. washed chicken 1 can beer 3 tablespoons fat 2h cups water 3 large onions. Serves 4 to 6. chopped bell pepper.

Bake in 400 0 oven for about 12 minutes. and grated cheese. then slice.opped ripe . n. mushrooms. stirring until thickened. and seasonings. Serves 4. add milk to make up the difference. minced n. green pepper. JAMES LAROCHE II' . tomato paste. chicken.ound fryer. Add rice to chicken. MRS. Cook slowly until the chicken is tender (about 30 minutes) .opped 3 bunches green onions. and sherry. olives.o taste 4 ribs celery. garlic.on .or small can of ch.oons 1Iour cheese Boil chicken in seasoned water until tender. . Save stock to use in cooking noodles. Add the broth to the butter and flour. Melt butter in top of a double boiler and blend in the flour. Stir thoroughly for 2 or 3 minutes.or 2 packages frozen) 3 tablespo. split Salt and pepper to taste 1 bunch broccoli (. ch.oves garlic. celery. STUART JOHNSON . Saute celery.ound sharp cheese. Serves 6. Combine with cooked noodles. then add the sauce. drain. I­. 1 3~p. Let hen remain in stock until cool.opti.or bacon cut in small pieces.of ~ lemon 2 white onions. Add salt and cook slowly (about 30 minutes) until rice is cooked.ot drippings drained Salt and pepper t. JOHN FRIDGE II II I II cmCKEN ITALIAN 2 large cans of mushrooms. Bone the chicken in large pieces.ound hen 2 tablespo. 1 can tomato paste drained and cut in small 1 p. I.ons . and garlic in hot oil until clear and limp. pepper. MRS. Serves 6.. Pour beer over the mixture and stir thoroughly. If there is not enough to make 2 cups. I III .olives) Boil hen in enough seasoned water to make one quart of stock. Remove when cool and bone. onions.oked in chicken Few sprigs parsley. and bell pepper and cook until wilted. Put the chicken back in the skillet and cover. 1 tablespo. MRS. Add parsley. Add salt.onal) ch.ons sherry wine ~ pound grated Parmesan 2 tablespoons butter 3 tablesp.olives. Cook until thor ­ oughly hot on low heat for about 45 minutes..opped 1 bell pepper.oodles. This can be prepared the day before serving and reheated.III III CmCKEN DIVAN 2 cups broth 1 3-p.opped fine 1 12~. co. Save broth.ounce package egg 2 small cl. diced Juice . Sprinkle with grated cheese.on chili powder (. chopped stock 2 small cans ripe . Measure the chicken broth. and place in casserole dish. Cook broccoli until just tender.I • II II II POULTRY 125 To the fat add the onions. grated pieces (. ch. Cover the broccoli in the casserole dish with a layer of chicken.

MRS. hard cooked teaspoons dry or 4 eggs. Allow chicken to partly cool in the stock. SIMON. A spoonful of the jelled stock is placed at the side of the chicken. and ripe olives. The fresh ground mustard seed and peppercorns are in the original recipe. LENTON SARTAIN CmCKEN MAYONNAISE Fresh ground peppercorns. To make the mayonnaise. and sugar. Then mash the hard cooked eggs with a fork. Serve on lettuce leaf with a dress­ ing. Strip (do not cut) white and dark meat from the bone and chill in refrigerator. with the oil.to 6-pound hen to taste (or black pepper) SaIt and pepper Salt. alternately. mustard seed (or 3 avocado rings. mustard. Cool and pour over the chicken and other ingredients. and parsley. quartered hard cooked eggs. and eggs into small pieces. bell pepper. GEORGE . to taste Boil hen in seasoned water until tender. slightly beaten 6 egg yolks. Cut the chicken. This mayonnaise is spooned over the chilled meat placed across the hearts of lettuce. add to the slightly beaten raw egg yolk the vinegar. Martinville .I I . Use sufficient water so that hen is half covered. • • • • • • • • ' . and add one at a time. until all the oil is used. ripe olives teaspoons prepared mustard) Boil hen slowly in water seasoned with salt. SR. pepper. Garnish with tomato wedges. Bring the stock to boil and add the gelatin that has been softened in the cold water and lemon juice. 1 5. avocado rings. salt. This is an old French recipe from the Simon family in St. •·. Skim fat off stock and reserve in refrigerator. Boil until meat is tender enough to be: stripped from bone and stock reduces to I pint. ! M. Season to taste with salt and pepper. to taste 1 rib of celery 2 teaspoons sugar 2 sprigs parsley 1 egg yolk. Pour into indi ­ vidual molds and refrigerate until firm. this makes a delightfully cool luncheon. MRS. Serves 6. celery. celery. The mayonnaise is delightful-an interesting blend of sweet and sour with the tang of mustard and a perfect consistency. hard cooked Approximately 1 pint olive oil 4 teaspoons cider vinegar Hearts of lettuce 2 teaspoons fresh ground Garnishes: tomato wedges. pepper. turn hen during cooking. Serves 6 to 8. Save stock.126 1 1 1 3 POULTRY JELLIED CmCKEN large fat hen 1 pint stock large bell pepper 1 package gelatin rib celery ~ cup cold water hard cooked eggs ~ cup lemon juice SaIt and pepper.

beaten ~ cup butter or oleo 4 5-inch baked pastry rounds ~ cup flour Garnishing: 1 teaspoon 2 cups canned milk chopped parsley. CHARLES HOLLOWAY cmCKEN ROUNDELAY 1 teaspoon nutmeg 4 breasts from 2-pound fryers 2 eggs. 2 chopped 2 cups chicken broth 2 bouillon cubes hard cooked egg yolks. MRS. Serves 8 to 10. Stir until I . Pour mixture into a casserole and cool. . Serve with sauce. For the sauce blend butter with flour in double boiler. Serve warm over chicken loaf. cool. . Let simmer until thickened. Mix all the ingredients well in the order given. flour. remove from broth and bone. Allow to cool in the pan before turning out. HUGH • • . and chicken meat. Add mushrooms. Bake in a 350 0 oven for 45 minutes. place biscuits on top and bake in 400 0 oven until the biscuits are golden brown (about 15 mmutes). chopped 4 well beaten eggs 127 Boil the hen until tender in enough lightly salted water to make It cups broth. Serves 10. and cream. When tender.to 4-pound hen 1~ cups bread crumbs 1~ cups chicken broth l~ cups milk 1 cup cooked rice 1 pimento. Put in a 9" x 13" loaf pan. Save the broth to use later. add a litle hot water. 1 teaspoon poultry seasoning strips of pimento Place chicken breasts in salted water to simmer. When cooled. Cut meat into bite sized pieces. pi­ mento and parsley. MRS.POULTRY CHIOKEN LOAF 1 3. Sauce for Chicken Loaf: ~ cup butter . peas. NEAL I CmCKEN PIE 1 3-pound hen 4 cups broth ~ cup canned milk ~ 2 slieed hard cooked eggs cup flour 1 cup drained petit pois peas 1 can biscuits Cut hen up and boil in salted water (I teaspoon salt). then remove bones and skin. This dish may be prepared the day before using. To the 4 cups of broth add milk and flour mixed with water to form a thick paste. A. ~ cup chopped pimento 2 tablespoons flour 1 small can mushrooms ~ to 1 cup medium cream (sauteed in butter) ~ cup chopped parsley Make white sauce of butter. Then add eggs. If there is not enough broth to make It cups. When chicken is tender. Bone the hen and cut the meat into bite size pieces. . I I .

chopped 2 tablespoons bacon drippings 2 cups broth Boil hen in seasoned water (enough to cover). chopped 1 bay leaf 1 bunch green onions. chopped 1 can tomato soup Y2 can tomato paste 3 cloves garlic.ppings. 4 pounds round steak.. and cook until like hash. ending with the cheese on top. add onions and garlic and simmer. E.! • • • • . SPILLER !. BECK HOFFMAN S1. soup. ground grated 3 No. Bone chicken and cut into bite sized pieces.1 . Bone chicken and cut into large pieces.' • • . chopped 4 cloves garlic. garlic. chopped egg yolk. put a layer of cooked spaghetti. a layer of chicken and a layer of cheese. Bake 4 five-inch pastry rounds. fry slightly. heavy pot. celery.1 • . Serves 20. and garnish with chopped parsley. place one chicken breast on each round of pastry. Thin the mixture with the broth and add the boned chicken. Dash of hot sauce chopped 2 tablespoons Worcestershire sauce Yz bunch parsley. MRS. Stir constantly to keep smooth and add beaten eggs. Add ground steak. a layer of sauce. chopped Chicken stock 2 pounds American cheese. and stnps of pimento.1 cans tomatoes Boil hen in enough seasoned water to cover. chopped 1 bell pepper. O. Repeat this three times. Louisiana cmCKEN SPAGHETTI II '1 can tomato sauce 1 large hen 2 large onions.128 POULTRY smooth and gradually add milk. WILLIAM R. adding the parsley as this cooks. add tomatoes. Gabriel. MRS.i i. Saute onions. 1?our on sauce. • • • . Serves 4. MRS. pepper and chili powder. Serves 6. and seasonings. Add salt. paste. Cook until thick and creamy. broth and bouillon cubes. Put butter in a large skillet. When serving. chopped Salt and pepper to taste 4 ribs celery. Cover and simmer for about 1 hour or until the sauce has thickened. Save stock. McGEHEE CmCKEN SPAGHETTI I Salt and pepper to taste 2 large hens 2 tablespoons chili powder Y2 pound butter 3 pa(lkages spaghetti 2 large onions. bell pepper. Add to this the tomato sauce. Be sure to use a large. Save broth. Using a large baking dish. and green onions in hot bacon dd. Bake in 200 0 oven (or electric roaster) for 2 hours. Serve over spaghetti.

and butter. ROBERTS . Turn skin side up. add mushrooms. Pour wine . Bone chicken and cut into rather large pieces. A. Serves 6-S. to taste Small can of whole mushrooms Marinate chicken halves in wine for several hours in refrigerator. Serves 4. garlic. Add onions. ''\T. and place skin side down in a shallow baking dish. I.from chicken. or until tender and brown. minced (very thin) cup celery. and salt to hot broth. Cover. Pour over chicken and rice. parsley. Pour wine mixture over and bake in a 450 0 oven for 25 minutes. Mix with sauce and put in casserole. grated i. chopped * pOlUld mild cheese. MRS. Scatter over chicken. Bake It hours in 325 0 oven. and paprika. Serves 8-10. mixing well with chicken and sauce. • . celery. MRS. minced 3 cups water 1 teaspoon salt ~ cup tomato sauce 1 teaspoon salt * pound sausage 2 cups hot chicken broth 1* cup raw rice 2 cans green peas 3 tablespoons shortening or bacon drippings Pimento Simmer chicken in water and salt and seasonings. peppers. crushed large hen stick butter or oleo 2 cups canned tomatoes 1 16-ounce package spaghetti medium onions. To wine add onions. Quarter sausage and fry in skillet. tomato sauce. Bake 40 min· utes in 350 0 oven. Remove meat from bones in large pieces. sprinkle with grated cheese. Drain rice and sprinkle over chicken and sausage. Heap hot drained peas around edge. stirring constantly. sprinkle with paprika. NOLAND 1 1 3 2 1 cmCKEN-SPAGllETTI CASSEROLE 1 clove garlic. minced bell peppers. In shortening. Add spaghetti which has been cooked in chicken stock (drain before adding). halved 1 cup sauterne wine 3 tablespoons chopped green onions 3 tablespoons chopped parsley 129 * cup melted butter Saltt pepper. Add I quart stock and tomatoes and simmer together. ROBERT SCHEFFY cmCKEN-SPANISH RICE CASSEROLE 1 large hen ~ cup sliced onions 1 clove garlic. Garnish with pimento. Place in large greased casserole. I- • Ii. Boil hen in enough water to make 2 quarts of stock. C. MRS. and bake 20 minutes more. J. and con· tinue baking for 20-25 minutes. Saute onions. and garlic in butter. fry raw rice until golden brown. Salt and pepper chicken. basting often.POULTRY cmCKEN SAUTERNE 2 broilers.I.

Add grated onion. grated Salt. and mushrooms. LA KING 3 tablespoons butter 2 cups cold diced chicken 1 bell pepper. Very good served with brown rice or rice dressing. Cover and simmer for 30 minutes or until chicken is tender. then remove the chicken from the pan and brown the mushrooms and onions in the butter. Stir in the dissolved bouillon cube and remove the pan from the heat. stock and WIlle. Add salt and pepper to taste. Serves 8. whiskey.! • II. Marinate for several hours in equal portions of soy sauce. . shredded 2 egg yolks. or until chicken is well done. Stir in the flour. dissolved ~ cup water ~ cup butter 2 tablespoons flour 2 tablespoons brandy 1 small can mushrooms 1 teaspoon tomato paste 18 small pearl onions (or 1 cup chicken stock bottoms of 1 bunch green %. Add the tomato paste. LORIO DE LUXE CmCKEN A. MRS. flour mixed with part of the milk. Cook about 5 minutes. Pour the brandy over the chicken and ignite. LENTON SARTAIN ". chopped cream Few drops lemon juice 1 small can mushrooms 1 small onion. Bake in 325 0 oven for about 45 minutes. Stir until thickened and add the chicken and the cream with the egg yolks beaten in. BERT TURNER cmCKEN TERIYAKI 1 large fryer % cup soy sauce Pepper and garlic salt to taste % cup Bourbon whiskey % cup cooking or salad oil Cut chicken in serving pieces and season to taste with pepper and gar­ lic salt. pepper. . celery. Turn the pieces fre­ quently. basting with the marinating sauce.: 1 • • • • • . Add chicken breasts. beaten into ~ cup celery. Return to heat and stir while heating to boiling point.1 • • • • • • . and cooking oil. Add a few drops of lemon juice and the seasonings. stirring constantly. cup red wine onions) Salt and pepper to taste m Brown the chicken breasts well in hot butter. MRS. paprika to taste 3 tablespoons flour 1 small can green peas 2 cups milk (or 1 cup milk and 1 cup cream) Melt butter in pan and add bell pepper.130 POULTRY cmCKEN IN WINE 8 chicken breasts 1 bouillon cube. MRS. then the remaining milk. Place chicken pieces in shallow baking pan. Let the burning finish. Serves 4.. Cook a few minutes longer. JAMES W. Serves 8. Serve in patty shells or on toast. The remainder of the sauce may be used as gravy. Stir in the green peas.

teaspoon pepper 4. to taste 2 large cloves garlic 1 stick oleo or butter % stick butter Juice of 1 lemon I. Use a china bowl. Remove parsley and garlic from cavity before serving. spaghetti. Heat shortening on low heat until very hot and fry chicken on low heat until done and brown (about 30 minutes). In cavity of chicken put butter. Baste constantly with sauce and turn frequently until the chicken is golden brown and tender. to taste pinch baking powder teaspoons garlic puree Seasoned flour tablespoons olive oil 4. I. MRS. processed cheese) % cup buttered crumbs 1~ Make a medium white sauce of the flour. lb. Generously salt and pepper fowl inside and out. II. and salt. garlic puree. teaspoon salt 4. LENTON SARTAIN GARLIC CmCKEN 1 medium broiler 2 sprigs parsley Salt and pepper. Fill greased individual cas­ seroles or one large casserole with the mixture and top with cheese and buttered bread crumbs. cut in pieces % cup cooked spaghetti ~ cup chopped mushrooms 2 tablespoons butter 4. baking powder. 1 crushed garlic clove. milk. MRS. Roll the chicken in flour that has been seasoned with salt and pepper. MRS. grated Parmesan or cheddar cheese (or 4. JR. cup shortening Mix together the egg. Add the pepper. Rework the liquid into the chicken before removing from the bowl. well beaten Salt and pepper. Serves 4. I. 1 1 2 2 GARLIC FRIED CmCKEN 1 2~-pound fryer egg. teaspoon dry mustard Few drops onion juice 1 teaspoon lemon juice cups cooked chicken (tur ­ key or veal). mustard. Salt and pepper It and put it into the egg mixture. teaspoon paprika 4. lb. Cut the chicken into serving pieces. and the juice of I lemon. butter. In a saucepan melt I stick of oleo or butter. and onion and lemon juices to the white sauce and heat to the boiling point. LENTOl" SARTAIN . Bake in 425 0 oven for about 15 minutes or until the crumbs are very brown and ingredients are warmed through and bubbly. parsley. and the mush­ rooms which have been sauteed in the butter. CHARLES DUGHEIN. • :. Serves 4. and olive oil. and seal the opening with foil. allowing it to soak several hours (even overnight). paprika. Serves 8.POULTRY 131 cmCKEN TETRAZZINI 1 tablespoon flour 1 tablespoon butter 1 cup milk 4. and one clove garlic. Add chicken. Place chicken in a Dutch oven and bake in 300 0 oven.

II 1 2 1 1 3 2 2 1 OOUNTRY CAPTAIN hen 1 teaspoon salt medium onions. Cook gently 4 or 5 minutes. Remove livers from skillet . If the dish is prepared ahead of time. and bell pepper in olive oil. add livers. celery.Blend remaining flour into fat in skillet until smooth. Be sure to use enough water to make 4 cups of stock. Boil noodles in three cups of stock. chopped 1 teaspoon sugar clove garlic. MRS. When thickened. chopped ~ cup soaked currants tablespoons olive oil 1 small can blanched almonds No. Stir in the cheese.shredded coconut (optional) teaspoon powdered thyme Ohutney (optional) Cook hen as usual in salted water over low heat until tender. Save stock. Add olives and mushrooms. chopped 1 package spinach noodles cup onion. turning occasionally. onion. 303 cans tomatoes 2 cups brown or wild rice Ground peanuts (optional) teaspoons curry powder . then stir in the chicken. stir livers into the sauce. Serves 6. Serve on cheese waffles or toast and sprinkle with parsley. FLORENCE PETERS ia . chopped 1 soup can milk Few sprigs parsley. finely chopped Place livers on waxed paper. Mix all the ingredients together in a pan and serve hot.132 1 1 1 1 1 POULTRY omOKEN WITH SPINAOH NOODLES ~ pound processed cheese 4-pound hen stick margarine 6-ounce jar stuffed olives cup bell pepper. Add I can of mushroom soup to the noodles. Serves 6 to 8. Save the chicken stock. Saute in margarine the bell pepper. Add tomatoes and cook • • • • • • . Boil until all the stock is absorbed. Sprinkle with salt and half the flour to coat. cutting meat into bite size pieces. onions and mushrooms. One cup of stock can be used to moisten the mixture if needed. PUGH. stirring to keep smooth. Heat butter in large skillet. chopped ~ teaspoon red pepper bell pepper. and saute 5 or 6 minutes. it can be reheated in a casserole by placing it in a 300 0 oven for about 45 minutes.1 omOKEN LIVERS WITH MUSHROOMS 1 pound chicken livers Pepper to taste 1 teaspoon salt 1 4~-ounce can mushrooms ~ cup flour (stems and pieces) ~ cup butter or oleo 1 can chicken soup 1 small onion. . Saute onions. milk. and pepper. chopped 6-ounce can sliced mushrooms cup celery. MRS. Cool and bone chicken. then gradually add soup. Bone chicken and cut in large pieces. garlic. chopped 4 cups chicken stock 1 can mushroom soup Boil hen in seasoned water (lightly salted so that stock will not be too salty). THOMAS B.

This may be reheated if made ahead of time. MRS.) Season to taste. sugar. Cook 10 minutes. Cook rice during baking period and serve meat mixture over the rice. and pieces of chutney. • i. . Com­ bine all the ingredients. shredded coco­ nut. chopped Salt and pepper to taste lar~e hen 1~ pmts stock Boil the chicken in enough seasoned water to make It pints stock (or cook in pressure cooker for 25 minutes). Serves 10. Add chicken and bake uncovered in 350 0 oven for 45 minutes. finely chopped Slivered almonds or peanuts ~ cup chicken or other fat Finely chopped crisp bacon Shredded coconut ~ cup flour Finely chopped hard cooked 2 cups chicken stock eggs 1 cup strained tomato juice ~ teaspoon ~orcesters~e Canned fried onion rings sauce 1 teaspoon curry powder Salt and pepper to taste Boil hen in seasoned water until meat leaves bone. Cooked shrimp or Iamb may be substituted for the chicken. It is best to do this the day before you prepare the dish. When cool. Save stock. MRS.POULTRY 133 I. 5 minutes. Cut the cheese into small pieces. Add diced chicken. It also freezes welL Serves 6 to 8. Cool and dice chicken as for salad. chopped 2 packages egg noodles ~ pound processed cheese 2 medium onions. H. HUDDLESTON Shreveport. skim off the fat and save. thyme. finely chopped Apple Chutney (see Index) ~ cup celery. You may serve as a curry using chopped peanuts. M. salt. Add currants which have been soaked in t cup chicken stock. J. Serve over rice with the condiments in small bowls so that they may be added to individual servings. Add tomato juice and other ingredients. bell pepper in the chicken fat. MRS. Lightly brown onions and celery in fat.I. Cook the noodles in salted boiling water for 5 minutes. Place in covered pan and steam over water for 2 hours. and red pepper. RONALD Coco INDIA CmCKEN CURRY 1 5-pound hen Condiments: ~ cup onion. Be sure to use the apple chutney. ' Saute the onion. I. I. BENTON PARTY CmCKEN DISH 1 1 large bell pepper. (To steam. Add curry powder. Bone the chicken and cut into pieces. . Add flour and stock. place covered pan in larger pan containing boiling water and let the water simmer. Add blanched almonds. stirring until thick. J. Serves 6 to 8. La. • • II.

Baste frequently (total cooking time is 2 hours). Add lemon juice. Cover with sauce poulette. DAVID VAN GELDER • 'i • • • • • • . Cover with foil and bake 1 hour in 325 0 oven.•. Turn chicken skin side up. Serves 4. Bring the mixture to a boil. pepper. basting two or three times. Serves 6. add flour and cook for I minute. RODNEY COCO ~. finely chopped 14M-oz. Stir in the chicken broth and add salt. Serve over ham and turkey slices on toast. drained Heat one tablespoon of the butter. quartered 1 cup dry white wine 1 tablespoon lemon juice ~ teaspoon black pepper M teaspoon paprika cup melted butter cup finely chopped green onions 3 teaspoons salt ~ cup minced parsley ~ ~ • .134 POULTRY VINEYARD CHICKEN 1 3-pound chicken. increase temperature to 425 0 for the last 30 minutes of baking time. Blend all other ingredients together and pour over the chicken. MRS. can mushrooms. and parsley sprigs. chopped parsley. in large casserole.' i j ~ Place chicken. and the drained mushrooms. Remove the sauce from the heat and blend in the egg yolks. Dis­ card the parsley. the remaining one tablespoon of butter.1 . then lower the heat and simmer for 30 minutes. TURKEY ROCHAMBEAU 6 slices toast 6 thin slices cooked turkey 6 thin slices cooked ham (white meat) Sauce Poulette On each slice of toast place one slice of ham and one slice of turkey. Remove the foil. Serves 6. MRS. increase temperature to 375 0 and bake 30 minutes. skin side down. Sauce Poulette: 2 tablespoons butter 1 tablespoon 110m 2 cups chicken broth M teaspoon salt 1 teaspoon pepper 2 sprigs parsley • • '1 •• 2 egg yolks Juice of 1 lemon 1 teaspoon parsley.

Stuff turkey. Mix all the ingredients together. add a small amount of water. heart and neck in a quart of water until tender. minced giblets and sufficient liquor from the giblets to make a moist dress­ ing. This dressing can be used separately or used as a stuffing for fowl. parsley.\VILSFORD . Bake in 425 0 oven for 25 minutes. MISS EVELYN . then return to the skillet and brown slightly in the remaining butter or oleo. shallots and onion in the butter until done but not brown. stirring dressing as it cooks. Saute onions and celery in a stick of butter or oleo. Golden Corn"Bread: (Doubled this recipe will give slightly over 5 cups) 1 cup yellow corn meal % teaspoon salt % cup flour 1 slightly beaten egg 5 teaspoons baking powder 1 cup milk 2 tablespoons melted shortening Sift dry ingredients into bowl and add the slightly beaten egg. chopped 1 tablespoon chili powder 3 sticks butter or oleo Salt to taste Crumble cornbread fine and combine with rice. slightly toasted 2 cups finely cut celery 1* cups shallots with tops. Saute celery. Serves 8 to 10. C. Add liver and cook a few minutes more until done. add seasonings. Combine with the sauteed seasonings. allow about one cup of stuffing for each pound of turkey. Soak the toasted bread in cold water. MRS. more or less than amounts suggested to suit indi ­ vidual taste. Cut all meat fine for dress­ ing. Add chili powder and salt to taste. cut fine cup finely cut onion cup minced parsley cup butter or margazine 4 teaspoons salt ~ teaspoon cayenne teaspoon black pepper 1 teaspoon celery seed 1 teaspoon sage (optional) Giblets ~ * * * Simmer gizzard. adding parsley as it cooks a little.POULTRY 135 DRESSINGS CORNBREAD DRESSING Cornbread (use recipe calling 2 bunches green onions. squeeze dry and mix well with the crumbled corn bread. If the dressing becomes too dryas it browns. milk and melted shortening. for 2 cups dry ingredients). chopped cooked and cooled 2 cups cooked rice 1 bunch parsley. chopped 4 ribs celery. Pour into greased shallow pan. VERNON PORTER LOUISIANA CORNBREAD DRESSING 5 cups corn bread 6 slices whole wheat bread (or French bread). Beat thoroughly.

Serves 4. cup chopped parsley chopped Pecans (optional) pound hot pork sausage Saute onions. Pour over rice and add parsley. Cook until soft.: • • • • • • • • . Add livers and sausage and cook until tender and done. Reduce heat and cook until tender. Serves 10. RICE DRESSING 'I1 1¥2 cups raw rice 3 tablespoons chopped green 1 ¥2 teaspoon salt onion 3 cups water ¥2 cup minced onion 3 softened chicken bouillon ¥2 cup diced celery cubes 4 teaspoons chopped parsley 2 medium bell peppers. onion. Soften the mixture with enough broth to make mixture moist. chopped Salt. If dressing is too dry. JOHN BARTON • . garlic. and parsley in t cup oil. Saute the pepper. green onions. Add crumbled corn­ bread. Bake in casserole in 350 0 oven for 1 hour or use to stuff turkey. diced ¥2 cup salad oil Salt and pepper to taste Place rice and salt in cold water. Add chopped parsley before baking. I: Melt butter and add onions. add some of the liquid in which gib­ lets were cooked. included). Add oysters and giblets. chopped 10-12 chopped green onions 3 cups cooked' rice 1 cup chopped celery ¥2 cup chopped parsley 2 small. Salt and pepper to taste. Sea­ son to taste. monosodium tablespoons bacon drippings glutamate to taste pound chicken livers. add 3 softened bouillon cubes (chicken or beef.136 POULTRY RICE AND OYSTER DRESSING ¥2 cup butter Cooked giblets. and pepper. chopped bell peppers Salt 1 quart oysters Red and black pepper II: "II' !. chopped cooked and cooled cloves garlic. Add these ingredients to the cooked rice and mix thoroughly. MRS. Stuff turkey. CHARLES HOLLOWAY Ii 1 3 1 2 1 1 TURKEY DRESSING bunch green onions (tops Cornbread (using recipe call­ ing for 4 cups cornmeal). Mix well. pepper. and celery in bacon drippings until tender. Cover and bring to a boil. Chopped pecans may be added if desired. celery. ~IRS. minced Broth cup celery. When boiling. celery. depending on the meat you are using). %. Salt and pepper to taste.

..\. • i• i_ _ .­:. .~.• i.'i ~ . ill II GAME \.

Quail). In general small birds will cook in 15 to 20 and larger birds in 30 minutes. . The time of cooking will vary with the size of the bird and whether the family prefers rare or well done meat. and quail-to mention but a few-lend themselves to many a gala dish. coat with seasoned flour. :. rinse the frying pan with 1 cup boiling water. Larger but still tender birds are usually roasted. Roasted Larger Game Birds (Larger Wild Ducks. Allow I whole small bird. or about I pound per person. quail.' • I .: I. All are prepared for cooking the same way as domestIc poultry. return to the casserole for serving. The method of cooking will vary with the size and age of the bird. Small Wild Duck. Partridge. Roasted Small Game Birds (Grouse. Baste with melted butter or other fat each time the birds are turned. salt pork or bacon (salt pork preferred. cook in a moderate oven (350°) for about 30 minutes. If the breast does not appear tender. If the bird has a decided odor. Broiled Game Birds (Grouse. Woodcock. . Place the birds in a pan. it should either be steamed for a short time before roasting or should be cooked until brown in a rack in an open pan and then have water added and cooked covered until tender when pierced with a fork. cover the breasts with thin slices of fat. Cover the breast with thin slices of fat. dry wme or cream (t water. half a larger bird. rabbit. Quail. . squirrel. partridge. transfer the pieces to a casserole. GAME AIDS TO PREPARE SQUIRREL OR QUAIL FOR COOKING Skin squirred or pick birds and wash in cold water. brush with melted butter. for the venison. Do not keep game too long in the freezer.) Cut older birds in pieces as for a larger broiler. • • • • • . salt pork or bacon. Partridge.: • • • • • • . or Pheasants. put about 1 tablespoon vinegar to a quart of water when soaking. They are not stuffed but the cavity may be sprinkled with salt. (If the game has been shot up pretty badly. I?igeon and woodcock. pour over birds and bake in a slow oven 250 0 for 1 hour or until tender. cover and continue cooking in a moderate oven 350 0 for about 30 minutes. Then soak in a solution of salty water 15 to 25 minutes. pheasant. Braised Game Birds (Pheasants or Pigeons. add t cup water. Season to taste. wild duck and goose.) Prepare the birds according to the directions for Roast Chicken. If there is any question as to the tenderness of the bird." '.) Wash again well and dry welL Wrap carefully in foil and freeze before using. Fill with any desired stuffing. wild duck. making about 1 cup for a 3 pound bird.) Place breast side up on a rack in a shallow pan. Geese. twine) . GAME BIRDS Game Birds include grouse. Pheasant. Small birds may be split and broiled. ii: can be soaked in salt water for an hour before cooking. brown in a small quantity of fat in a frying pan. Make a gravy by thickening the liquid. Roast uncovered in a hot oven 450 0 for 30 to 45 minutes.) Prepare the bird according to the general directions for roasting. Split the tender young birds.138 GAME GAME The joy of Louisiana's "chasseurs" (or hunters) invwriably becomes the pride of the gourmet. broil like chicken.

ROBERT SLOWEY • . If more liquid is needed. add wine. Simmer until tender. chopped 1 medium bell pepper. chopped garlic. seasoned as desired. MRS. and bell pepper and parboil until partially tender. i. Baste fre­ quently. Sprinkle pheasant with chopped parsley to serve. Remove to roasting pan and add consomme. seasoning salt. add mushroom juice. parsley and monosodium glutamate. Cut up or cook whole as desired. Remove top and brown for the last 15 minutes at 400 0 Remove birds to warm serving platter. CHARLES DUCHEIN. and dredge with flour. Cayenne pepper to taste chopped Black pepper to taste Salt to taste Flonr for gravy 3 cloves garlic. sherry. COON A LA DELTA 1 coon 1 cup celery. When birds are cooked. • • II I GAME 139 PHEASANT 2 pheasants Seasoning salt 1 can consomme 1 can beef gravy Flour to dredge ~ bunch parsley. Brown coon in a small amount of shortening. at 300 0 until tender (40 to 45 minutes). Brown to golden brown on both sides under broiler or in dutch oven on top of stove. MRS. remove from pan and add green onions. Pour over coon in roasting pan and place peeled sweet potatoes around and bake in 350 0 oven until potatoes are done. pepper. chopped 1 teaspoon monosodium glutamate Halve or quarter each pheasant. Make a thin brown gravy. Add mush­ rooms and more consomme if there is not enough juice for gravy. MRS. Turn each bird over in butter. Drain mushrooms and saute in drippings. and gravy. Pour this over birds and then sprinkle lightly with chopped parsley. II. lill III CORNISH HEN ALEXANDER 6 Cornish hens ~ cup white dry wine 1 stick butter or oleo 1 tablespoon chopped parsley 1 4-ounce can mushrooms Salt and pepper to taste Rub the birds with salt and pepper inside and out and place in refrigerator for several hours before cooking. Place bird on back with legs tied with string. Season with salt. covered. Remove from heat and drain. '. chopped" browning coon " 6 medium sweet potatoes After coon has been dressed properly. chopped ~ cup sherry 1 large can mushrooms Salt and pepper to taste 4 large green onions. Serves 4. soak for 1 hour in mild vinegar solution. I­ • . Salt and pepper coon and cover with water. Place a tight fitting top or cover tightly with aluminum foil and bake for 45 minutes at 325°. onion. chopped Shortening for gravy and 1 large onion.I. clean with damp cloth and dry thor­ oughly. Melt butter in baking pan. Add cayenne pepper. Drain. celery. I. JR. ORVILLE III E. then place in roasting pan. Cook.• I­ I. COMER Tensas Parish I.

Let come to a boil. layer of liquid with oysters. S. cover with water. put on low heat and stir constantly until thickened about consistency of cream. bottom and sides. small. Serve hot. Keep in refrigerator several days. Serves 8. Mix Hour with -l. reduce to low heat. Prick top of pastry to let out steam and bake at about 350 0 until pastry is golden brown top and bottom. With open spoon or tongs dip out each bird on to a Hat pan. chopped Salt and pepper to taste ~ cup water Have doves picked and drawn. Line casserole. MRS. Add chopped parsley to gravy before serving.) One hen serves 1 or 2. Cover with pastry rolled thin. let cool enough to handle. CRAIG. Cover. Place doves in heavy pot. then stuff as many oysters as possible into each dove. Serves 6-8. 45 minutes.1 .i • • • . cut in rings Paprika 1 cup white wine. Add this to the pot in which doves were cooked. Place in uncovered baking pan with 1 cup white wine (optional) and cook in oven at 325 0 until tender. Brown in oil in heavy roaster in 400 0 oven. and Hour doves. bacon. onion. Reduce heat to 350°. baste during cooking. DOVES 14-16 doves Salt and pepper Flour ~ cup salad oil ~ (preferably green onions) ~ cup chopped onion cups water 1 cup sherry cup chopped parsley 1~ Salt. JANE Ev A. pepper. Add celery. about 30 minutes."<S Tensas Parish . F. Repeat until casserole is within i-inch of top. (Large Cornish hens. Put in layer of doves.140 GAME BAKED CORNISH HEN Butter Cornish hen (or chicken or 1 small onion. Add chopped onions and water.Ii • • • • • • • • l ili I ~ill l . cut in rings pheasant) Salt and pepper 1 bell pepper. Remove from heat. optional Rub Cornish hen (chicken or pheasant) with butter and a generous amount of salt and pepper. then add enough liquid from pot to blend well. Remove from oven and let cool. or 3 inches 16 doves 2 cups chopped celery above doves 4 dozen oysters 1 cup chopped onions 4 tablespoons flour 3 slices bacon. Drain oysters. JOHN BARTON DOVE AND OYSTER PIE 1 quart water.1 . cover with heavy top and let simmer until doves are tender. (It is better if this is done right before cook­ ing. cook until tender..1O minutes in pre ­ heated oven at 350 0 just to set pastry.) Coat the hen well with paprika and attach alternating rings of onion and bell pepper to the breast wIth toothpicks. To this add the remaining oysters and remove from heat. I hour baking time. MRS.cup water to make paste. dry. stir. salt and pepper. Wash in cold water. JR. and bake for about. Add sherry.1 . with Haky pastry. do not split open. MRS.

About 30 minutes before fin­ ished cooking. garlic. seasoned salt. Add this to drippings. Wilt the chopped second onion in the fat around the ducks. cup chopped onions Seasoned salt Salt and pepper breast of ducks. MRS. mushroom sauce. :. I. I. quartered or tokay. Baste and add more liquid if needed.. salt and pepper to taste.i. Optional: t cup sherry may be added. MRS. Brown well in butter in a deep kettle on top of stove. flour and brown. One duck will serve 2 to 3 persons. Salt and pepper ducks well inside and out. and grapes. Make a roux by browning the flour in the bacon drippings. KILEY SANFORD . :. Add water. Remove ducks. I. '!. Cover. Serves 4. . If desired. Brown ducks in open. Reduce heat to very low and cook until tender. Add red wine. Add chopped parsley. JOHN BARTON BRAISED DUCK ~ cup dry red wine or sherry 1 duck 1 can mushrooms onion 1 cup grapes (white seedless 1 apple. add more red wine. Serves 6. learned when she grew up On Bayou Lafourche.GAME 141 2 2 1 1 * WILD DUCK 1 cup sherry ducks. wild or domestic onions 1 tablespoon flour rib celery cup water 4 tablespoons chopped parsley cup salad oil cup water Salt and pepper to taste * • I. salt and pepper and cover tightly. Use gravy to serve over wild rice. In the cavity of the ducks place t onion and t rib of celery. Add and saute onions. GORDON MAN FRICASSEED DUCK BREAST 4 breasts of duck 8 cups water 4 tablespoons bacon drippings 1 can mushroom sauce or shortening 1 teaspoon garlic puree 4 tablespoons flour Salt and pepper %. I. If additional liquid is needed. add mushrooms with the juice from the can. Ducks may be turned once during cooking. Reduce heat to 350 cover and cook until done. :. 0 0 MRS. add more sherry. Hattie. This is the recipe which my cook. cut in half and Salt and pepper (coarse seeded) ground) Butter * Rub duck with seasoning and stuff with onion and apple. Toward the last make a paste of flour and water. I i. Add a cup of water and a cup of sherry. heavy roasting pan at 400 in the oil. Simmer for 2 hours.

Serves 6 to 8. W. 10 to 15 minutes.11 . MRS. I. Cook I hour and 45 minutes to 2 hours. optional Salt and pepper . LOUIS CHRISTIAN • • • .I! Use only tender birds which have been kept in refrigerator several days. Frozen prepared dress­ ings may be used. Drain well.142 GAME QUAIL 8 Quail Butter Sauce: 1 stick butter 3 lemons 2 tablespoons Worcestershire sauce (or any barbecue sauce) Brown quail in butter.1 . Bake in 350 0 oven and baste frequently with bouillon. Allow 1 quail per serving. Salt and pepper birds and stuff with favorite cornbread. Place quail on serving disb and pour sauce over them. Drop in deep hot fat and fry until crisp and brown on both sides. Baste with sauce and cook in covered oven until tender. You may dip birds in beaten eggs (optional). usually 2 per person Salt and pepper Bacon strips Worcestershire sauce Any favorite stuffing 1 cup bouillon . BAKED QUAIL Quail.Iil . J. La. LaVIS CHRISTIAN CmCKEN FRIED QUAIL Quail Eggs. Place breast up in heavy dutch oven. COLLIER These may be smothered in a thickened gravy with a few drops of Worcestershire sauce in cavity of each bird. ADCOCK Monroe. P. Season birds with salt and pepper and roll in flour. Wrap a strip of bacon around each bird and sprinkle with Worcestershire sauce. MRS. about 30 minutes. giblet. May be served with cream gravy.Ii Split whole quail down back only. MRS. Cover tightly and simmer 1 hour. MRS. or rice dressing. Remove cover and brown about 10 minutes. Water may be added if the birds become too dry.

cover. chopped 1 clove garlic teaspoon cloves PFEFFER * * * * Wash rabbit and cut into pieces. and cook for about 1 hour. Remove squirrel from skillet and pour off all grease except 2 teaspoons. FIELD I!. :1. Add vinegar and water. Cook slowly for I t hours. Remove rabbit from skillet and fry the drained vegetables well. I. j l~ GAME 148 ii. BAKED QUAIL 1 dozen quan 4 tablespoons truffle peelings 1 cup mushrooms 1 tablespoon Hour 1 cup fresh bread crumbs 1 tablespoon on 2~ cuPS. Serves 3 or 4. drain rabbit and fry brown all over in oil. Combine mushrooms. Bring to a boil and add rabbit. J. Pour the above marinade over rabbit" and cover. Place in refrig­ erator overnight. Add stock. Make roux by browning flour in oil.!. I. until meat almost leaves bone. and honey. cut 6 sprigs parsley. '. !. BLACK SQUIRREL COUNTRY STYLE 2 squirrels Flour to dredge Salt to taste 3 tablespoons fat Pepper to taste 2 cups water Cut squirrel into serving pIeces and shake in a paper bag containing seasoned flour to dredge well. LACOUR il • teaspoon allspice 1 bay leaf teaspoon red pepper 1 ~ teaspoons salt Vinegar to cover rabbit 1 tablespoon sugar cup on 1 No. I:. Good! MRS. II. Stuff quail with this mixture. put into large bowl that can be covered. MRS. cayenne. MRS. H. onions and parsley to browned flour. When ready to cook. !. Return squirrel to skillet. L. salt. hot biscuits. Cook about 15 minutes to cook down tomatoes. To this add the tomatoes and sugar. Add water and bring to a boil. • I. sliced 3 stalks celery. Ovum B. I. chicken broth 1 teaspoon salt ~ teaspoon cayenne pepper teaspoon minced onions ~ teaspoon minced parsley * Salt and pepper quail inside and out. Turn squirrel occasionally and baste often. 2 can tomatoes 1 cup vinegar 1 cup water RABBIT HASEN 1 rabbit Marinade consisting of: 2 large onions. saute in butter. R. bread crumbs. pepper and truftles. Fry in skillet until golden brown. then pour over quail which have been put into baking pan. Serve with grits. il. Bake! hour at 325°" basting frequently. turn to low heat. .

1 cup lima beans diced 1 cup corn 1 large can tomatoes 3 or 4 small balls of butter rolled in Hour Cut two squirrels into serving pieces and salt and pepper them (pieces of chicken can be added to stretch the recipe).se steam and bake at 350 0 until top and bottom crusts are brown.1 • • • • • . Serves 6.1 • • .pieces. seasonmg. MRS. heavy p~:>t and add celery.add onio'hs. LOUIS CHRISTIAN . 1 cup hot water 1 cup liquid from squirrel pot In a separate skillet brown the flour in the shortening. cover wIth watt:.1 • . then put in layer of squirrel. During the second hour add potatoes. JANE C. Remove and let cool slightly. Slit top of pastry to relea. Line a casserole with pastry. Duriog the last 30 minutes drop in 3 or 4 small balls of butter rolled in flour. and cover with water. sliced 2 medium white potatoes. layer of 4 to 6 slices of hard cooked egg and a cup of liquid. Serves 4·6.r 3 mches above squirrel. Again let the mixture come to a boil and this time add salt pork (or bacon). % cup liquid from squirrel pot 2 tablespoons Hour ~ cup water to make smooth paste Remove squirrel from pot. Try to use as much as possible of all liquid to avoid a dry pie..i • i. salt meat and.144 GAME SQUIRREL PIE 6 squirrels 2 cups chopped celery 2 cups chopped onions 1 cup coarsely chopped salt meat 1 quart water Red and black pepper to taste Salt to taste 2 hard cooked eggs Cut squirrels in . Repeat until casserole is within t inch of the top. 2 tablespoons shortening 2 tablespoons Hour . This will thicken the stew. and corn. lima beans. mix well and cook about 2 minutes until it has started to slightly thicken. Add water and liquid from squirrel pot. add the flour mixture and the browned flour mixture to liquid in the pot. put ~nto. Brmg the water to a boil and . turn to low heat and SImmer about an hour or until squirrels are tender. • • . Stir well and remove from heat. Let come to a boll. Place the squirrel in a deep well cooker (or deep iron pot). Cover with pastry top. MRS. Bake 10 minutes in preheated oven at 350 0 to set pastry. tomatoes. Cover and cook for a total of 2 hours. EVANS Tensas Parish SQUIRREL BRUNSWICK STEW 2 squirrels 1 %-inch square piece salt Salt and pepper pork 2 medium onions.1 . salt and pepper to taste. onions.

Mix the above ingredients and pour over roast which has been put in to a bowl that can be covered. salt it. • • i. Use a sharp thin blade knife and punch holes deep into roast (about 10 for a 10-pound roast. cut into 2-inch strips (thin) Onion. MRS. Spoon sauce over servings of meat. i. Remove meat and add sauce ingredients to drippings in roasting pan. This meat is also won­ derful to serve cold. Do not wash. chopped 1 quart vinegar 3 bay leaves 1 quart water 1 teaspoon cloves 1 tablespoon red pepper 1 teaspoon allspice 1 teaspoon black pepper Use a rump or loin roast which has been washed and rubbed clean. JANE C. just wipe off with cloth or paper towel. cut in slivers 1 teaspoon salt • :. about 2 to 1 hours (time varies with age of animal). 20 for a 20-pound roast) and insert into each hole one piece each of the following: Salt meat. Roast uncovered until tender. Insert slivers of garlic in meat. sliced thinly for a late cold supper. ''''hen ready to prepare for cooking take out of refrigerator. Ii Trim all fat off the venison. cut into thin strips Celery. basting frequently with remaining marinade and then with meat drippings. cook until the mixture thickens. cut into 2-inch thin strips Garlic. I. Figure on to i pound venison per person. Place in refrigerator for at least 12 hours before cooking. JOHN BARTON VENISON ROAST 1 tablespoon salt 10-20 pound venison roast 3 cloves garlic. Soak meat in marinade for 24 hours. sliced teaspoon pepper 2* * Seasoning 2 cloves garlic. EVANS Tensas Parish .GAME 145 ROAST SADDLE OF VENISON Marinade 1~ cups water 2 bay leaves cups dry red wine 1 teaspoon thyme 2 teaspoons mustard seeds 2 onions. cloves. and place in a 350 0 oven. • • 1'. Be sure to turn several times. This sauce has been suggested to me as a happy addition to the pan drippings before serving: t * cup sour cream 1 glass currant jelly 1 tablespoon brandy MRS. I. i. turning occasionally. cut into fourths Use meat thermometer to determine when done.

crumbled 1 egg 1 teaspoon salt Pepper to 'taste 1 medium onion. (Serve on more the rare side. MRS. small amount of lemon juice. Place steaks on warm platter. just enough to keep meat from sticking. Simmer for a few minutes until the gravy thickens and seasonings cook through the gravy . Remove meat and drop into platter with butter sauce.. Add t stick oleo or butter which im­ mediately browns. BERRY Tensas Parish 'tV.) Salt and pepper. Add chopped green onions to melted butter and seasoning. Repeat. turn to high heat for 2 minutes. salt: and pepper.146 GAME VENISON STEAKS 2 venison steaks SaIt and pepper to taste Garlic salt. JANE C. EVANS T ens as Parish GROUND VENISON MEAT PATTIES Meat Patties 1 1 1 5 pound ground venison teaspoon garlic salt teaspoon seasoning salt' crackers. . Bring to boil. Serves 4. gently cut into the meat.: • • i. brown on one side.. and Worcestershire sauce. Salt and pepper to taste. 'Vorcestershire sauce. 2. Put t cup water in skillet. then pour over steaks and serve at once. bone out. •. In the same shortening used to brown patties make the gravy. 'With edge of saucer.­ • " . put in sliced venison. turn and brown on other. Sprinkle lemon juice over the meat and allow to set at least 3 hours. Butter sauce variations: 1. B. Quickly put in steak. I. add to skillet drippings. Turn to medium heat and turn meat in 2 minutes. to taste 1 tablespoon Worcestershire 1 lemon. The platter may be rubbed with clove of garlic. catsup. put about t teaspoon oil. i.1. Trim and slice about! inch thick. Serve with yellow grits which have been cooked at least I! hours with milk. turning several times. stir and pour over meat.. Have heavy skillet very hot. juiced sauce ~ stick oleo or butter 1 tablespoon tomato catsup ~ cup water !i ' : . diced Mix all ingredients well and form into patties. . and water.! i :i Sprinkle garlic salt over venison steaks. Brown in shortening and remove from heat to make gravy. BROILED VENISON Use only tender venison for broiling. Warm a heavy platter and put in as much melted butter or oleo as you will need. Add small can drained mushrooms. When ready to broil. Turn meat and reduce heat again to medium. preferably the tenderloin. heat an iron skillet until almost smoking. MRS.1 • • • II • • • . and put the patties into the gravy.

mix well. Then add rice to first mixture. the rice (do not wash rice. Simmer over low heat for about 30 minutes. 3 1* 3 3 3 STUFFING (Ducks. JAr-. CHARLES DUCHEIN. Toss rice with butter and chopped parsley before serving. Stuff bird or bake separa tely. MRS. Add the consomme and salt. Add just enough stock to cover rice and let cook about 10 minutes. Season well with salt and pepper. Stir and cover.GAME 147 Gravy 2 tablespoons shortening 1 cup water 2 tablespoons flour Salt and pepper to taste 1 small can mnshrooms MRS. add celery. To this add eggs. in small amount of oil. stir until grains are well coated with butter. MRS. just pick over it) until golden brown. black and red pepper. stirring constantly. JR. mushrooms with juice and pecans. onion and parsley. cups chopped onions to taste cups chopped parsley % cups long grain rice Mix cornbread and whole wheat bread.E C. Serves 8 to 10. Dampen well with stock from boiled neck and gizzards in seasoned water. CHARLES HOLLOWAY BUTTERED RICE To Be Served With Game 2 tablespoons butter 2 cups hot consomme 2 medium onions. until grains are tender and liquid absorbed. EVAl'{S Tensas Parish . Add rice. Mix dressing thoroughly and fry in small amount of salad oil until celery and onions look wilted. In another skillet fry. Goose or Turkey) 1 pint mushrooms with juice quarts cornbread or 4 slices whole wheat 2 cups chopped pecans bread 6 hard cooked eggs cups chopped celery Salt. diced 2 teaspoons salt 2 cups rice 1 tablespoon chopped parsley Melt butter in covered pot and saute onions. Toss rice lightly with fork to release steam and put over warm burner without lid until each grain is separated.

Stir in giblets. and seasonings.: • . Serves 8. Add hot water and cook over low heat for 1 hour. chopped % green pepper. celery.148 GAME RICE DRESSING FOR DUCK Giblets of duck.1 . • i'i I_ II' 1.' • • . MRS. P. onions. COLLIER • • . cooked 2 ribs celery. pepper. minced % teaspoon red pepper or shortening 1 tablespoon flour 1 teaspoon salt 2 white onions chopped 1% cups hot water 3 cups cooked rice Combine bacon drippings with flour in a skillet and brown slowly to make a roux. garlic. Add cooked rice. chopped and chopped 1 tablespoon bacon drippings 2 cloves garlic.

BARBECUE .

I 1III III Illl Arrange lamb and salami cubes alternately on 6 skewers. Cover.. Cook onions in remaining sauce until golden. let stand in refrigerator several hours or overnight. •! :. sliced * * i.. JEAN FREY FRITCHIE • • • • • II . Cook over coals as you would a steak. Place in shallow pan. Brush with butter immedi­ ately before serving. pour over skewered meat. Top with onions. Broil kabobs over hot coals for 20-30 minutes. serve with kabobs. Combine all ingredients except onion. THE EDITORS II. 150 BARBECUE BARBECUE BARBECUED CHUCK ROAST pound heavy beef chuck blade roast. . BEEFKABOBS Marinate Ii-inch cubes of sirloin tip in sauce overnight.' . 2~ inches thick Cover with: inch prepared mnstard (about 1 large jar) Also cover with rock salt on both sides. Serve with tossed green salad and garlic bread. approximately 25 minutes ou each side. Serves 6. III Sauce: 1 cup red dry wine ~ cup soy sauce 1 cup orange juice 1 tablespoon thyme 1 tablespoon rosemary Place on skewers in this order: teaspoon Worcestershire sauce 1 cup finely chopped onions 1 tablespoon black pepper 6 cloves garlic. finely chopped Cubes sirloin Small whole tomatoes * Small new potatoes (raw) Large button mnshrooms Broil slowly and brush with sauce often. MRS. MRS. I: ·. turning fre­ quently. minced teaspoon Worcestershire sauce % cup salad oil 2 large onions. Save sauce for basting. .il . DAVID CAMPBELL 3~ * GRILL-BOUND smSHKABOBS 3 tablespoons soy sauce 6 I-inch lamb steaks cut in 3 tablespoons vinegar I-inch cubes 1 pound salami. • '. cut in I-inch 1~ teaspoons sugar cubes teaspoon pepper 3 cloves garlic.

cut up 2 tablespoons Worcestershire sauce 6 tablespoons butter or shortenbtg 2 tablespoons A-I sauce Salt and pepper 4. MRS. Place onion and garlic in cheesecloth bag and place in corner of baking dish. tablespoons mbtced parsley 1 % teaspoonS salt 2 cloves garlic.Cut ducks into halves and barbecue. MRS. mbtced Dash pepper 1 teaspoon tarragon vinegar 2 tablespoons mbtced green 2 cans condensed cream of onion mushroom soup teaspoon thyme * Sprinkle chicken with salt and pepper. turning package once. DERMARCUS SMITH lIi BARBECUED DUCK 1 sprig rosemary 1 cup salad on 1 tablespoon celery seeds % cup vbtegar 1 teaspoon salt cup soy sauce 6 buds garlic. Melt butter in skillet. tablespoons catsup Few drops hot sauce 1 clove garlic. bring edges together and seal with drug store wrap. TUE EDITORS OVEN BARBECUED CHICKEN 1 frying cbdcken. Cover chicken with sallce made by mixing remaining ingredients. chopped 2 tablespoons sugar. until tender. turning several times and swabbing sauce on gen­ erously. if desired Separate pieces of chicken. spread on surface and in cavity of chicken breasts. teaspoons vinegar 1 small onion. folding corners under. simmer ]0 minutes. crushed teaspoon pepper * * Combine all sauce ingredients. basting frequently. Combine remaining ingredi­ ents. Place in baking dish. ] OUN BARTON . Cook over coals until tender. Bake in moderate oven (350°) for 30 minutes. Place each piece of chicken on square of aluminum foil. finely chopped 4. place on cookie sheet. Serves 4. sprinkle with salt and pepper and pour fat from skillet over chicken. . turn to brown both sides.BARBECUE 151 FOIL BAKED CmCKEN SUPREME 6 cbdcken breasts 4.. add chicken and saute about 20 minutes.

~ . boned and flattened Marinade: 2 tablespoons vinegar % cup olive oil % teaspoo~l 1 clove garlic. THE EDITORS -­ • • . chicken.1 . turning every now and then. Best served with lamb. crushed 1 teaspoon salt pepper Combine sauce ingredients and marinate the lamb in this mixture for 2 hours. you are not barbecuing. HEIDEL BROWN . '. The turkey must be smoked in a cov­ ered barbecue pit using dampened hickory sawdust.1 . and white wine (l part each) . Remember. The sawdust may be added to the fire from time to time to keep the smoke going. '. reduce heat and simmer for 15 minutes. MRS. Serves 4 to 6. Broil 20 minutes. finely chopped 4 teaspoons powdered cloves Combine sauce ingredients and marinate ham steaks in mixture for 2 hours turning once.111111 11 1 . turning frequently and basting with marinade. Broil over charcoal embers for It to 2 hours.1111 1 . Bring to a boil. Then wash inside and out thoroughly (be sure to clean out all the salt). Serves 6. THE EDITORS SMOKED TURKEY Rub turkey (10 to 15 pounds) with curing salt (can be bought from stores in 5-pound packages-5 pounds will do about 6 to 8 turkeys). Smoke for 36 hours.111 1 : BARBECUED HAM STEAKS % cup dry mustard 6 I-inch thick ham steaks % cup brown sugar % cup melted butter 4 teaspoons paprika 4 cups sherry wine 8 cloves garlic. Baste every hour during the daytime with Coca-Cola. turning fre­ quently and brushing every 5 minutes with this hot barbecue sauce: 2% cups chili sauce 1 teaspoon chili pepper % cup olive oil % cup lemon· juice 1 tablespoon brown sugar 2 tablespoons tarragon vinegar 1 bay leaf 2 teaspoons hot sauce 1 teaspoon dry mustard % cup water 2 cups finely chopped onion 2 cloves garlic. minced 1 teaspoon salt :.11 1 . Refrigerate for 5 days in plastic bag. spare ribs.11 .152 BARBECUE BARBECUED LEG OF LAMB 1 six-pound leg of lamb. you are smoking the turkey. vinegar.lli '~llllli Combine ingredients in sauce pan.

MRS. Marinate steak 4 to 5 hours. Broil shrimp over charcoal fire turning and basting often. pour over chops.oven. Serves 4. bake in a 300 0 . sliced 3 sticks butter or oleo. minced 1 tablespoon chili sauce Hot sauce. To remaining mixture. THE EDITORS * * BARBECL1ED RIBS 1 teaspoon paprika 1 tablespoon celery seed 2* pounds loin back ribs 1 tablespoon chili powder 1 8-ounce can tomato sauce cup brown sugar (1 cup) 1 tablespoon salt ~ cup vinegar * Combine celery seed. paprika. Baking ·ime about 30 minutes. slice them down the back and remove black line. BARBECUED SHRIMP 1 lime or lemon. MENTON . basting shrimp often with sauce. Makes 4 servings. THE EDITORS BARBECUED PORK CHOPS 6 1-inch pork chops 1 teaspoon VVorcestersbire Salt and pepper sauce 1 teaspoon liquid smoke 1 8-ounce can (1 cup) season­ ed tomato sauce teaspoon onion salt Dash hot sauce cup catsup Brown chops in heavy skillet. turning several times. • • BARBECUE 153 * * * * ~ ROUND STEAK MARINADE cup chopped onion teaspoon pepper cup lemon juice teaspoon thyme cup salad oil teaspoon oregano teaspoon salt teaspoon rosemary teaspoon celery salt 2 cloves garlic. Leave shell and tail on.I': :. melted Dash of oregano 2 cloves garlic. • i. basting occasionally with the sauce. i. minced 2* pounds round steak * * * * Combine all ingrediehts except steak. Rub t of mixture on ribs. Heat and use to baste ribs. Simmer until meat is tender. R. salt. Combine remaining ingredients. chili powder. Serves 6. turning occasionally. Baste with marinade during broiling. • i. add tomato sauce and vinegar. Do not overcook. season with salt and pepper. THE EDITORS II. . sugar. to taste 1 cup white wine Paprika 1 pound shrimp Salt and pepper To prepare shrimp: Take heads off and with a very sharp knife. O. about I hour. • i. Marinate shrimp for I hour or more in the sauce made from the above ingredients. Cook on grill over hot coals to doneness you like.Cook over hot coals until tender. If preferred.

quartered ~ cup lemon juice (fresh or 2 large onions. SINGLETARY • '. bacon (t slice folded). MRS. marinate shrimp in mixture for t hour. add celery and olives before serving. pour over shrimp and refrigerate overnight. Place shrimp on skewers. N. piece of pepper. pineapple. Add meat. HEIDEL BROWN SHRIMP KABOB Marinade: 3 pounds shrimp. J. On skewer. Simmer slowly 45 minutes.2 can pineapple chunks Combine sauce ingredients.i •• • • • • • • • ' . THE EDITORS BARBECUED PORK ON BUNS 1Y2 cups water cup vinegar ~ cup sugar 4 teaspoons mustard 2 teaspoons salt ~ teaspoou red pepper 2 slices lemon 2 chopped medium onions ~ cup butter ~ 4 cups thinly sliced left-over pork roast 1 cup catsup 3 tablespoons Worcestershire sauce Y2 cup chopped celery (optional) Y2 cup ripe olives. Serve with lemon wedge. basting with sauce frequently. Use 3 or 4 shrimp.154 BARBECUE SHRIMP ON SKEWERS Y2 teaspoon paprika 2 pounds medium shrimp 1Y2 teaspoons salt ~ cup salad oil 6 bell peppers. Serve on buns or French bread. reserving leftover sauce. alternate shrimp. Combine oil. etc. • • • • . catsup and Worcestershire sauce. Alternate with onion and green pepper. or until done. If desired. half slices 1 No. quartered frozen) 3 or 4 garlic cloves 4 tomatoes. lemon juice. MRS. piece of onion. During last 2 or 3 minutes add tomatoes to end of skewers. Serves 6. quartered 6 lemon wedges Peel and devein shrimp. chopped (optional) In Dutch oven combine first nine ingredients. and seasonings. peeled 1 cup soy sauce and cleaned Y2 cup lemon juice 1 pound bacon. Serves 6 to 8. Broil until bacon is crisp. Broil them 3 inches from heat about 13 minutes. Simmer uncovered 20 minutes.

Fill hole with a tablespoon each of cinnamon candies and raisins. When onions are clear add remaining ingredients. To prepare sauce. Stir well and lower heat to simmer. Bring foil up loosely over apple and twist ends together to seal. Let simmer uncovered until cooked down to consistency desired (about 2 hours or more). Serves 20. Add 2 cups bean juice to sauce.. Serve with cream if desired. . DE CORDOVA I • . JACKIE Russ Shreveport. BARBECUE 155 i. Cook over gJowing coals 30 minutes. I. Texas GRILLED CINNAMON APPLES Place cored apple in center of 24-inch length of aluminum foil folded in half. fry onion and garlic in bacon drippings.- ­ :i. Louisiana BARBECUED LIMA BEANS 1 pound large fresh or frozen Piece of smoked ham or salt lima beans pork 1 clove garlic Sauce: 1 large onion. When beans are tender. Add beans and stir.to 6-quart capacity pot until crisp. MRS. il Iii :11 San Antonio. chopped 2 tablespoons Worcestershire 1 clove garlic sauce Y2 cup bacon drippings Salt to taste 1 Y2 tablespoons prepared 1 can tomato soup ~ cnp vinegar mustard 1 tablespoon chili powder Boil lima beans according to directions on package. :. Dot with butter. JACK. longer cooking time must be allowed-two hours or more-until beans are tender. I. In greased casserole alternate layers of beans and sauce.) MRS. Strip top with bacon. I. Cut off oven and let beans remain in oven until ready to serve. however. i. il. and bake 40 minutes in 300 0 oven. Ii. Then proceed with sauce and rest of directions. Then add remaining ingredients. adding ham or salt pork and 1 clove garlic. 1 cans pork and beans ~ cup Worcestershire sauce bottle catsup 2 teaspoons liquid smoke Fry bacon in a 4. I. :. or until done. Add onion and saute until clear. (Note: ~ pound of dried lima beans may also be used satisfactorily. drain and save juice. THE EDITORS . 1 1 5 1 BARBECUED BEANS pound bacon (cut in thirds) 1 package brown sugar large or 2 medium -onions (2~ cups packed) (chopped semi-fine) ~ cup prepared mustard No. i.

1 jar prepared yellow mustard chopped stalk celery. finely Pinch of dried sage ~ teaspoon paprika chopped ~ pound fresh mushrooms. DAVID VAN GELDER . ~Iarinade and basting sauce: 1 cup grapefruit juice 2 tablespoons Cointreau ~ ~ cup honey teaspoon chopped mint Combine sauce and ingredients and marinate the fruit for t hour.• I . sectioned . James. La. 2~ can peach halves 2 apples. spooned over grilled hamburgers or small steaks. chopped 2 pounds ground meat whole pod of garlic.[1 SAUCE JANE (Sauce for Steaks or Hamburgers) 4 tablespoons butter Salt and pepper to taste 6 green onions. sliced • • • •i . thickly sliced 1 fresh pineapple. Just before serving. . Add salt and pepper. Remove the oil from the cooked onion.· . use this oil to baste chicken. THE EDITORS 1 5 1 2 1 1 BARBECUE SAUCE (FOR 20 PEOPLE) Chicken giblets quart salad on pounds onions.: • • • p . MRS. ~ cup red or white dry wine sliced (or 1 can stems (or water) and pieces) 1 cup sour cream Saute onions and mushrooms in butter until golden and tender. chopped 1 bunch parsley. MRS. THEAUX Lafayette. mustard and parsley. Add wine (or water) and stir to mix. La. cook onions. add sour cream. sage and paprika. Alternate fruit on skewer and broil 5 to 8 minutes. cubed 3 grapefruit.1 . pepper and celery. garlic. cut in wedges 3 bananas. Then add Worcestershire sauce. pepper and celery. garlic. EUGENE GRAUG~ARD St. MRS. but do not boil. 1 ! "1 1. Serve with chicken on buns or small French breads. In margarine cook giblets and ground meat." 156 BARBECUE FRUIT KABOB 1 No. Add cooked vege­ tables to cooked meat. to taste 3 lemons. basting with marinade. This serves 4 to 6 as sauce. chopped pound margarine Salt and red pepper. lemons. RAY B.'. Ilii . 1111i In cooking oil. heat through.1i. Season to taste. Heat. 3 tablespoons Worcestershire chopped sauce pounds bell peppers.

I Cook onion. chopped fine sauce cup tomato catsup 2 tablespoons prepared cup water mustard cup lemon juice Salt and pepper. MRS. JR . i. W. ROBINSON . ''\T. BARBECUE BARBECUE BASTING SAUCE (FOR BEEF OR PORK ROAST) Y2 cup salad oil ~ cup soy sauce Y2 cup lemon juice Y2 teaspoon monosodium Y2 cup red wine vinegar glutamate Dash of Worcestershire sauce Salt and pepper to taste 157 Mix all ingredients and keep covered in refrigerator until needed. E. crushed IY2 teaspoons sugar I teaspoon hot sauce I teaspoon salt ~ cup lemon juice I teaspoon chili powder Y2 bottle tomato catsup ~ bottle steak sauce I teaspoon paprika I teaspoon pepper Y2 green pepper. i:. This is enough for 5 to 10 lb. chopped 3 tablespoons brown sugar bell pepper. and celery in hot oil until soft. preferably t hour. to baste and serve with two chickens. :. i:. EARL P. SAUCE FOR BARBECUED STEAK 1 cup salad oil I teaspoon sugar ~ cup vinegar 2-4 tablespoons grated Y2 bottle A-I Sauce (medium ouion size) .I­i. MRS. As chicken broils or smokes. to taste pepper. • i. I. Ii' I' i' :. WRIGHT. MRS. H. Salt and cayenne pepper ~ bottle W orcestershire I clove garlic. SR. Add re­ Simmer at least 15 minutes. % Y2 % Y2 Y2 % % JIFFY HAMBURGER SAUCE cup salad oil Sliced peel of Y2 lemon cup onion. DUGAS i. . bell maining ingredients. chopped fine 3 tablespoons Worcestershire cup celery. chopped I tablespoon vinegar Combine all ingredient~ and simmer one hour. SIMON. MRS. Also good dogs. roast. GEORGE M. Yield: enough sauce with hamburgers. brush frequently with sauce. and other favorites. I. grated sauce (optional) This sauce is used only to cook the steaks. hot BARBECUE SAUCE FOR CmCKEN Y2 cup salad oil Y2 teaspoon dry mustard I cup water Dash cayenne 2 tablespoons chopped onion I teaspoon Worcestershire sauce I clove garlic. I:.

MRS. MRS. If the sauce is allowed to cool down slightly. SIMON. W. I ' . SMITH '. • • • • • . add catsup and water. add all ingredients ex­ cept smoke. Pour over leftover ~meat such as ham. This is the best baTbecue sauce and really has a "twang" all of its own. the remainder of the sauce may be served with the barbe­ cued chicken. BARBECUE SAUCE 2 large cloves of garlic Juice of one lemon 1 teaspoon smoke sauce I teaspoon sugar I I4-ounce bottle catsup 3 ounces hickory smoked mustard 1 I6-ounce bottle Worcestershire sauce 4 ounces vegetable or olive oil Pulverize garlic and add all ingredients in order listed. medium size ~ bottle Worcestershire sauce I or 2 tablespoons onion juice Juice and rind of I lemon I clove garlic. GEORGE M. Bring to a quick boil. The oil must be well blended. grated (optional) I teaspoon sugar Mix all ingredients and cook slowly about 15 minutes. HANSEN SCOBEE BARBECUE SAUCE FOR "LEFT-OVER" MEAT I 2 4 I I teaspoon pepper cup bacon drippings 4 teaspoons chili powder cups catsup cups water I teaspoon celery seed teaspoon salt ~ teaspoon curry powder 1 teaspoon liquid smoke Melt bacon drippings. then add smoke.1 • . and heat. roast. MRS. Enough sauce for 2 whole chick­ ens. This mixture keeps indefinitely in the refrigerator and gives an "outdoor" barbecue flavor to meats cooked in the oven. etc. SR. R. Use sauce to baste chicken. top with grated cabbage.158 BARBECUE cmCKEN BARBECUE SAUCE I stick butter Y2 bottle Steak Sauce. This sauce may be stored in refrigerator for future use.•I . Serve on bun.1 . it congeals and adheres to the chicken more readily.1 • • • • • • i ' i .

• I. I. . ii. • i. ! DESSERTS 1­ . II. ' il.I~ '.I.. • • I. il.

and brown sugar together. MISS ELLEN Roy JOLLY ALMOND MACAROON SOUFFL~ 1 dozen almond macaroons 3 eggs. Fold the stiffly beaten egg whites into the mixture and pour into greased baking dish 7" x 3" deep. Put in parfait glasses­ layer of brownies-layer of ice cream. MRS. About 40 minutes. Bake in moderate oven-350°-until apples are cooked through and top is lightly browned. Yield 8. Do you remember the good old days of curb service when this came to 7¢ at the nearest drug store? So good and gooey. Pour gradually into yolks of eggs which were beaten with pinch of salt and cook over hot water until thickened slightly. Arrange in square baking dish about 10" x 6". W. flour. J. Repeat and top with whipped cream.1 1 1 II !I. Sprinkle this over cranberry layer. DAN MOORE. Cut in butter until evenly mixed and crumbly.I: 160 DESSERTS A LA MODE Vanilla ice cream Whipped cream Brownies Cut up several brownies in bite size pieces. JR. Spoon cranberry sauce over this. Place dish in pan of hot water and bake 30 minutes at 350°. WRIGHT • . Good served plain or with whipped cream or vanilla ice cream.1 • • 1. Sprinkle with cinnamon. Serve hot with whipped cream.!i II II 1 1• 1 APPLE CRANBERRY CRISP 1 cup uncooked quick rolled 4 medium sized cooking apples (about 1% pounds) oats 1 I-pound can whole cran­ ~ cup flour berry sauce 1 cup dark brown sugar 1 teaspoon cinnamon (firmly packed) ~ cup butter Peel apples and slice thin. 11. separated Pinch salt 1 cup milk ~ pint whipping cream. C. whipped Scald 1 dozen almond macaroons in hot milk.1 1. Stir rolled oats (oatmeal). Serve hot. II . MRS. Serves 8.

and vanilla. Yield 6-8. COATES. COATES. whipped 161 Beat eggs and sugar until smooth. MRS. GRAPEJUICE DESSERT 16 marshmallows ~ cup grapejuice ~ pint whipping cream. stir. Add whipped cream and mix. Light. whipped cream with cointreau as flavoring. Add and cook until tender. DUDLEY W. FLOYD WILLIAMSON. Cool. Dot with remaining butter and bake in 325 0 to 350 0 oven until bananas are tender and syrup thickens. DUDLEY W. Lift gently wth spatula and place side by side in shallow baking dish. ice cream. Cut bananas in quarters. Cook over medium heat until it is caramelized. Add nuts. Bake in buttered 8" pie pan 35 min­ utes at 350 0 • Serve with whipped cream. Add flour. DO NOT STIR. JR. Serve with addi­ tional whipped cream. Spoon over vanilla ice cream while flaming. Melt marshmallows in grapejuice. This is one of Mrs. Put in individuals dishes and place in refrigerator. diced and peeled 1~ teaspoons baking powder 1 teaspoon vanilla ~ pint whipping cream. MRS. cup sugar ~ cup nuts. Add cinnamon and liqueur. • . Add rum or brandy to top of mixture. JR. MRS. MRS. baking powder and salt. Harry Truman's favorites. whipped . apple. Yield 6. W. Yield-8. broken 2 tablespoons flour 1 apple. Yield 6.DESSERTS OZARK PUDDING 1 egg U. teaspoon salt %. Add bananas 2 or 3 at a time and brown. or hard sauce. About 30 minutes. BANANAS FOSTER 2 tablespoons butter Pinch cinnamon 4 tablespoons brown sugar 1 tablespoon banana liqueur 2 bananas 1 OIDlce rmn or brandy Ice Cream Mix butter' and brown sugar in saucepan. JR. Sprinkle with sugar and squeeze lemon juice over all. DEAN GEHEBER TROPICAL STYLE BAKED BANANAS 4 tablespoons butter ~ cup sugar 6 firm medimn sized bananas 1 lemon Place 3 tablespoons butter in heavy skillet.

boil for 1 minute. Return to refrigerator for 2 hours. Add red coloring if desired.1 I I • J.) MRS. MRS. Then strain the juice.·. Place mixture in pan on top of cracker crumbs and bake for 40 or 50 minutes or until slightly brown. glaze and place in refrigerator for at least 12 hours before serving. \Vhen cheese­ cake is cool arrange large berries on top. and vanilla.' • . add sugar mixed with cornstarch. When boiling rapidly.I! GLAZE-CHERRY 1 #2~ can of Bing cherries 1 cup juice from cherries ~ cup sugar 2 tablespoons cornstarch Drain cherries and cover top of cake with them. Roll graham crackers fine. firm berries from top of boxes. add water to make It cups). Remove from refrigerator 30 or 40 minutes before serving. Cover bottom of pan with this mix­ ture. JAKE DAMPF '. Add sugar mixed with cornstarch and when mixture again reaches boiling point. Boil. Take remaining berries and mash well. egg yolks. Save largest. Boil for 1 minute and remove from stove.l. Beat egg whites stiff and set aside. vVhen cold. MRS. separated 1 pint sour cream S eight-ounce packages soft creaDl cheese Set oven at 350 0 • Grease bottom and sides of 9" x 3" aluminum spring form pan generously. Melt butter or oleo and combine with 12 of rolled crackers.·. Sprinkle crumbs of 3 crackers on top and return to oven at 475 0 for 5 minutes. stirring constantly. Spoon glaze over it. Fold in stiff egg whites. Remove and cool. JAKE DAMPF 1'1 Ii I I I I . Remove from oven and pour slowly over top the sour cream mixed with remaining t cup of sugar. Remove from oven and cool.162 DESSERTS BEST EVER CHEESE CAKE 15 graham crackers 1 cup sugar ~ cup butter or oleo 1 teaspoon vanilla 4 eggs. vVhen cold. Let mixture strike hard boil. Heat liquid drained from cherries to the boiling point. spoon over top of cherries. Do not sugar them. Beat until smooth. i cup of sugar.1 • . (Cake best when allowed to remain out of refrig­ erator at least one hour before serving. using Ii cups juice (if not this much. In large mixing bowl of mixer combine cream cheese. Return to refrigerator. JAKE DAMPF IIII III11 III GLAZE FOR CHEESE CAKE-STRAWBERRY 3 boxes fresh strawberries 1~ cups strawberry juice (ll"aShed and hulled) % cup sugar 2~ tablespoons cornstarch \Vash and hull berries and drain them. Put juice in saucepan.

LOUIS MAYER . Add vanilla. Delicious with hot coffee. Remove side of pan. Combine sugar with vanilla. vanilla and 1 egg yolk. patching if necessary. MISS WINNIE THOMAS il. Put in refrigerator and chill at least 2 hours before serving. With pastry blender or 2 knives. sugar. one at a time. I. and lemon rind. beating until smooth. II. Serves 8. Bake at 500 0 12 minutes or until dough is golden. Coolon rack. Trim to fit. cup sugar cream cheese 1 teaspoon vanilla 4 eggs 1 pint sour cream 1 box zwieback Cream the cream cheese and then add i cup of sugar and eggs one at a time. . but almost. Whip I pint sour cream with t to t cup of sugar and pour over cake. flour. cups granulated sugar % teaspoon grated lemon rind ~ teaspoon vanilla 5 medium eggs and 2 yolks % teaspoon grated' orange ~ cup heavy cream rind 1 cup sour cream Mix flour. beating after each addition. Return to same oven for 10 minutes. and lemon rind. Yield 12-14. Grease side of pan. MRS. cut in butter. DE LUXE CHEESECAKE (Cookie Mixture) 1 cup sifted all purpose flour ~ cup sugar 1 teaspoon grated lemon rind ~ I. Add eggs and 2 yolks. (Cheese Filling) 58-ounce packages soft 3 tablespoons flour cream cheese ~ teaspoon salt 1 %. Refrigerate I hour.i. il. i. Shape into ball. II. il '. Bake in 350 0 oven for 30 minutes. Cut in half and line side of pan.DESSERTS CHEESE CAKE Very fattening! Very good! (Not Lindy's. 3" spring form pan. % cup soft butter 1 egg yolk teaspoon vanilla II. circle. II. Heat oven to 400 0 • Roll out t of dough between floured pieces of waxed paper or pastry cloth into 9¥. Turn into lined pan.I. Pour into greased spring pan lined with zwieback crumbs at bottom. Slowly add to cheese. Refrigerate until cool. II.) 163 I II. Cover with til layer of sour cream to serve. orange rind. salt. 3 large packages of soft %. Fit over base and roll rest of dough into )5" x 4" rectangle. Reduce oven to 200 0 • Bake I hour. wrap in waxed paper. Stir in cream. Bake at 400 0 or until golden brown. Increase oven to 500 0 • Mix cheese in mixer until fluffy. Place on bottom of 9" x.

Cream together until light and Huffy. When it rises during baking and begins to brown (about 10 minutes). fill each cup almost to top of crumb crust. JR. add sugar gradually. La. dates and vanilla. L. separated ~ cup toasted. and mix well. Sift in flour and baking powder. D. slivered tablespoons Hour almonds (optional) ~ cup fresh lemon juice Cream butter. Just before serving: Remove from pans. In bowl. Yield 10-12. Yield-8. rind. MRS. then top with fruit.164 DESSERTS CHEESE CUPCAKES 2 cups graham-cracker 1~ 8-olUlce packages soft crumbs cream cheese ~ cup melted butter or ~ teaspoon vanDl& margarine 1 cup sour cream ~ cup granulated sugar Fresh or frozen strawberries 2 eggs (lUlbeaten) or canned or frozen pineapple chlUlks Morning or afternoon before: Line twelve 2t" muffin tin cups with paper liners. Bake at 350 0 for about 20 minutes. J. Spread sour cream on each cupcake. with electric mixer at medium speed. F. Do not let pudding bake until dry. teaspoon baking powder whipped cup chopped nuts 11:1 Beat eggs and sugar together. beat sugar. THE LATE MRS. • I I i II 2 1 2 1 1 DATE PUDDING eggs 1 cup chopped dates 1 teaspoon vanilla cup granulated sugar tablespoons Hour ~ pint whipping cream. Pour into loaf baking dish 9" x S". This may be poured into individ­ ual pyrex cups. Blend in i cup almonds. May be served with whipped cream. lemon juice. beat well. Stir in milk. salt. and vanilla until smooth and creamy. Beat egg whites until stiff and fold into mixture. Butter and flour 8" cake pan. refrig­ erate for 1 hour. CLOSE Shreveport. MRS. AYMOND. blend crumbs and melted butter. Set in pan of hot water and bake in slow oven 325 0 for 40 minutes. Press some of this crumb mixture to bottom and sides of each lined muffin tin cup. Pour pudding into pan. Makes 12. eggs. Meanwhile. cheese. Iii: 3 1 4 3 LEMON CAKE TOP PUDDING 2 teaspoons grated lemon rind tablespoons butter 14 teaspoon salt cup sugar 1 cup milk eggs. Sprinkle with remain­ ing almonds and serve warm or chilled. Add egg yolks. Refrigerate till served. Add flour. stir well and let it settle and con­ tinue cooking. Turn oven to 350 0 and bake until brown (about 10 minutes). Spoon this mix­ ture into cups. Add nuts. CHARLES 1. BLACK • • • • II .

and lemon juice. Cool. A. garnish with whipped cream and bits of candied fruit if desired.. cherries. MRS. When serving. marshmallows. Combine pineapple. Add vanilla and 2 tablespoons powdered sugar. RABENHORST . Heat slowly and add the beaten egg yolks gradually. cut in fourths cut in eighths 1 cup heavy cream. W. blanched almonds Drain pineapple. Cool until mixture begins to stiffen. MRS.hipped cream and pineapple chunks and mix thoroughly. whipped . Heat this to boiling point and pour over gelatin. toasted. SCHEFFY * * HONOLULU PINEAPPLE CAKE cup sugar cup water 4 eggs. Yield 6.~ cup slivered. Yield: 10-12. Line bottom and sides of 8/1 x 12" large fiat dish with lady fingers or sponge cake. ChilL Yield 6-8. R. whipped * ~ 1 cup drained crushed pine­ apple teaspoon vanilla 2 tablespoons confectioners' sugar 2 dozen lady fingers or strips of sheet sponge cake * Melt sugar in water in double boiler. Then add '(. Spoon into dishes and sprinkle with nuts. Fold this into mixture. Let stand about an hour. MRS. Refrigerate for 12 hours. Cream butter and sugar. pound (16) marshmallows. Beat egg whites until stiff.DESSERTS PINEAPPLE-ALMOND DESSERT 165 1 #2 can pineapple tidbits cup maraschino cherries. Measure and add enough boiling water to make Ii cups. HAGAN PINEAPPLE BAVARIAN CREAM 1 tablespoon gelatin cup cold water 1 small can chunk pineapple Boiling water ~ cup sugar * Dash salt 2 tablespoons lemon juice ~ cup whipping cream. separated 1 cup butter (~ pound) 2 cups confectioners' sugar ~ pint whipping cream. and t cup of the pineapple syrup. whipped Soak gelatin in cold water. Add pineapple and first cooled mixture. salt. reserving syrup. Pour into molds and allow to congeal.-and stir until dissolved. Add sugar. HARRY L. Fold in whipped cream. Drain syrup from pineapple. Stir and cook until mixture thickens. p.

Place in deep well on rack over 2 cups water. filling not more than two-thirds full. salt. Pour over plum pudding. sugar. ' ' * Combine suet. crumbs. milk and eggs. Blend sepa­ rately crumbs. spices. PHILLIPS ENGLISH PLUM PUDDING 2 cups seeded raisins t cut 1 cup currants % cup mixed candied peel 2 teaspoons mixed ground spices 1 cup sugar ~ teaspoon salt Grated rind of 2 lemons 1~ cups bread crumbs 1 cup sifted flour 2 cups beef suett nnely chopped 1 cup grapejuice 6 eggs Combine fruits. Add fruits. Pour over pudding. Add vanilla and sherry. salt and lemon rind. flour and suet. peel. • • • • • • • • • • Hard Sauce for Topping 6 tablespoons butter or oleo 1~ teaspoons vanilla 1~ cups confectionerst sugar Sherry to taste Cream butter well. Steam 3 hours with water ! depth of mold. Heat brandy in pan. steam one hour and serve with hard sauce or a clear dessert sauce. At the time of serving. Mix well. MRS."". Bring to steam on high and turn to low to steam for six hours. brown sugar.~ cup brandy or whiskey II '. and spices. separated Foamy Sauce 1 cup powdered sugar 3 tablespoons wine THE EDITORS Beat yolks very lightly. Mix fruits and almonds with i cup of flour. Turn into two well greased bowls or molds. If puddings are to be kept fQr any length of time. 2 eggs. Add to fruits and moisten with grapejuice and well-beaten eggs. Light brandy and serve pudding flaming. JOHN V. Turn into well greased 2 quart covered pudding mold. Add sugar and heat again. Turn out on hot platter. remove greased paper and replace with fresh paper before storing away. replenishing water during steaming to keep proper depth. Add sugar gradually.166 DESSERTS PLUM PUDDING 1 cup finely chopped beef 1 cup sliced blanched almonds or pecans suet 04 pound) 1 cup and 2 tablespoons 1* cup sifted all-purpose brown sugar flour 1 teaspoon baking soda ~ cup milk 2 eggs t well beaten 1 teaspoon salt 1 cup currants or seedless . II . flour and spice mixture to suet mixture. Add stiffly beaten egg whites and wine.~ teaspoon nutmeg raisins 1 teaspoon cinnamon 1 pound chopped mixed fruits teaspoon mace or 1 jar chopped mixed 1 cup soft bread crumbs fruits . Yield: 8. Sift remaining flour with soda.

Let cool.DESSERTS SHERRIED ANGEL LOAF 1 angel loaf cake 1 cup chopped pecans ~ cup sherry 1 quart vanilla ice cream ~ pint whipping cream. A cherry tops this prettily. Frost entire loaf with whipped cream. Whip cream and when nearly done. MRS. I. leaving some crumbs to sprinkle on top. Cover with more crumbs. Fold in whipped cream. 1 dozen almond macaroons. Make a syrup of sugar and coffee. Fold these into above mixture. M. Soften gelatin in t cup coffee and add to above mixture. Fill small fluted paper cups and sprinkle with crumbs. P. EVANS HOWELL BISCUIT TORTONI Whites of 3 eggs 1 tablespoon sherry ~ pint whipping cream. MRS. Serve sliced. MRS. Freeze and serve. adding sugar. Melt. i. then add other ingredients. Yield-6. Yield-12. Fold in whipped cream. !. CHARLES BEADLES . Cover with waxed paper and put in freezer until hard. sherry and macaroons alternately. Yield 6-8. .~ pint whipping cream. Line bottom and sides of two 8" pie pans with most of them. SMITH COFFEE DELIGHT . Add 1 cup coffee. add confectioners' sugar gradually. Spread between layers of cake. Yield: 8. ii. JR. Save some. MRS. COFFEE BISCUIT 2 dozen medium size or 2~ dozen small almond macaroons % cup sugar % cup strong coffee TORTONI 3 eggs beaten separately 2 tablespoons sugar 1 pint whipping cream. CHARLES DUCHEIN. Fold in egg whites.1. whipped Toast and crush or grind macaroons. i. whipped crumbled or rolled ~ cup confectioners' sugar Whip eggs. Pour slowly into beaten egg yolks. Beat whites until stiff. i. Cool until jelly-like consistency. chopped whipped 1 cup hot strong coffee 1 envelope gelatin ~ cup chopped maraschino cherries cup coffee 1 cup chopped pecans * Put marshmallows into double boiler. 'II. Soften ice cream and add sherry and pecans. whipped 167 Slice cake into 3 layers. 20 marshmallows. Put in freezer. Pour into 8" x 8" pan and chill several hours.

Serve with whipped cream.' • • • • • • • II . Blend sugar. Cook until thick stir­ ring constantly. rolled ~ cup butter or margarine ~ cup sugar Put candy bars. Melt. Freeze. Cool. Freeze. Yield--6·8. KIMBROUGH OWEN . Continue until all ingredients are used. Put half of the crumb mixture in the bottom of refrigerator tray and pat out.. (Not too cold.) Fold in whipped cream and a little vanilla. Mix together by hand the crackers. Into a large oblong dish pour a cup of the pudding then a layer of pecans followed by wafers. Soak gelatin in cold water and stir into milk and eggs. Stir until smooth. Place in refrigerator ice trays and serve either sliced frozen or allow to soften enough to serve in parfait or sherbert glasses. beaten whipped 1 cup white raisins 1 cup broken pecans 1 teaspoon vanilla Scald milk. flour and salt. Add filling. May top with additional whipped cream if desired. Yield--6. MRS. Pour over beaten eggs. too. then remaining cracker mixture on top. MRS. Yield-l 2. Add to milk. Place in refrigerator. FROZEN FRmT CAKE (A holiday specialty) 2 cups crumbled almond 2 cups milk macaroons % cup sugar % cup chopped candied ~ cup flour cherries ~ teaspoon salt 1 cup whipping cream. Cool slightly then stir in whipped whites. and sugar.11 1 . 2 eggs. CHARLES PROSSER 5 small bars almond chocolate 8 marshmallows ~ cup milk ~ pint whipping cream. margarine. Add 6 heap­ ing tablespoons sugar to egg yolks.168 DESSERTS CHRISTMAS DAY TREAT· 1 quart milk 6 eggs. JR. folding in whipped cream last. Cool. whipped wafers Heat milk slowly. Stir yolks slowly into milk and cook until custard has thickened. Good for afternoon gatherings and late eve­ ning snacks. Add other ingredients. separated 6 tablespoons sugar S envelopes gelatin % cup water Vanilla or sherry to taste 2 cups chopped pecans 1 medium package vanilla % pint whipping cream. Flavor. Beat egg whi~es and yolks separately. marshmallows and milk into double boiler. whipped CHOCOLATE REFRIGERATOR YUMMY Vanilla to taste 16 graham crackers. CHARLES DUCHEIN. MRS. Cook 10 minues.

Line pie pan with these. FLOYD \VILLIAMSON. Set aside. EDWARD SUTTER I­ • . Spread this on first mixture. Yieid-IO. I_ 1111 169 CHOCOLATE CRUNCH ICE CREAM PIE 1 six-ounce package semi ­ ~ gallon vanilla ice cream. JR. salt. then cocoa and flour. Add eggs. sugar whipped 6 eggs. lined with waxed paper which has been greased on both sides. Pour t of this mixture into torte pan lilled with lady fingers. separated 1 pinch salt 1 cup sugar . THE EDITORS CHOCOLATE REFRIGERA'I'OR CAKE 2 packages German chocolate Pinch salt 4~ tablespoons confectioners' l~ cups whipping cream. Beat whites until stiff. sweet chocolate bits slightly softened 3 tablespoons butter Fresh or frozen sliced straw ­ 2 cups crisp rice cereal berries In top of double boiler. Beat yolks. Bake 20 minutes at 350 0 Turn out on damp towel. Fold these until well blended. i. Cover with whipped cream. whipped Melt cbocolate and sugar in double boiler. • !. Add more lady fingers. ALBERT MCQUOWN FAT MAN'S MISERY ~ pint whipping cream. Blend and add rice cereal. • i. then remaining mixture. melt chocolate and butter over hot water. Yield-6·8. Let stand at room temperature 10·15 minutes before serving. Top with remaining whipped cream. I. add vanilla and chopped pecans. Yield-12-15. Chill until firm. Cover with more crushed wafers. Chill well. MRS. Let stand in refrigerator for 24 hours. Whip cream with sugar. W. I. MRS. sifted three times Beat yolks until creamy. then roll. separated 3 dozen lady fingers ~ cup whipping cream. !II CHOCOLATE ROLL 1 teaspoon vanilla 5 eggs. 14 chocolate wafers 1 stick butter whipped 1 cup confectioners' sugar ~ tablespoon sugar 1 egg 1 teaspoon vanilla Few drops almond flavoring 1 cup chopped pecans Crush chocolate wafers.ze until firm.II . Add sugar. cream again. Slice when firm. It cups of the whipped cream and beaten egg whites to above mixture. Spread this on crumbs. Spoon in vanilla ice cream until filled. Top with strawberries and free. Add vanilla and salt. Add yolks. 3 tablespoons cocoa whipped 2 tablespoons flour. Store in refrigerator. Fold in egg whites that have been beaten until stiff. Pour this on cookie sheet. MRS. Cream butter and sugar. Press into unbuttered 9" pie plate.~ pint whipping cream. Add almond flavoring.1l1li -J DESSERTS -III i.

Combine sugar. powder it with a rolling pin. Wonderful. 9-12 servings. Yield-12-l4. Sprinkle reserved crumbs over all. Add eggs one at a time. Reserve 2 tablespoons for top. Whip. softened Mix sugar. Coat inside with chocolate. mashed sugar ~ cup maraschino cherries. When hard. and dilute with milk.170 DESSERTS CHOCOLATE MOLDS WIm BUTTER CREAM FILLING AND PRALINE TOPPING Chocolate Molds 1 package bitter-sweet chocolate Melt chocolate and pour immediately in small paper cups that have been placed in muffin tins. Can tint filling with vegetable coloring if desired. Butter Cream Filling 1~ cups sugar 1~ 4 egg yolks 1 teaspoon cornstarch Scant cup boiling milk sticks butter. DAVID CAMPBELL CHOCOLATE REFRIGERATOR PIE 2 eggs 2 cups fine vanilla wafer ~ cup sugar crmnbs 2 tablespoons cocoa % cup melted butter 1 cup heavy cream ~ cup butter 1~ cups sifted confectioners' 1 cup chopped walnuts 1 ripe banana.\ • • • • • • . Sprinkle on top of filling. Serve on doily with fork. Cream together ! cup butter and sugar. MRS. Roy JORDAN 'i • • • • • • • • • • . This will not be thick but stir over heat (do not boil) to thicken. Fold in nuts and fruit. Whip the mixture and the butter together. Let stand at room temperature 10 minutes before serving. egg yolks and cornstarch. cocoa and cream. The flavor can be changed with either coffee or melted chocolate or vanilla. It will then change in texture and thick­ en. Praline Topping ~ cup pecans. Chill 24 hours. roasted 1 cup sugar Caramelize sugar and add nuts. Spread over crumbs. Pile on mixture in pan. MRS. chopped Mix together crumbs and melted butter. Pour immediately on greased platter while runny. beating well after each. Place in refriger­ ator and chill thoroughly or freeze before removing papers. Cool. Press remainder in bottom of refrigerator tray.

nuts and vanilla. Chill 3 to 4 hours. THOMAS PUGH. II . 325 0 for 35 minutes. Cook over boiling water until thick. Cool and re­ frigerate. stir in the sugar. shaved crumbs ~ cup chopped pecans Beat egg whites and salt until soft peaks form. :. beating until stiff peaks form. MRS. and baking powder which have been mixed together. II MRS.DESSERTS ANGEL PIE 3 egg whites. • i. CALVIN L. I. This pie may be made a day before serving. Beat egg whites stiff. lemon juice. ARBOUR i .4 teaspoon cream of tartar . Top Witll t pint whipped cream or ice cream before serving. Filling 4 egg yolks ~ cup sugar 3 tablespoons lemon juice 1 tablespoon lemon rind ~ teaspoon salt 1 cup heavy cream. Fold in whipped cream. beat the egg yolks lightly. add sugar. Butter a pie tin lightly and put in the mixture-making the sides high. add vanilla. flavoring. ERNEST EANES • ii. crushed very fine Make a meringue of egg whites. Fold in crumbs. Pour into 9" pie pan and bake in slow oven (300°) for 45 minutes until golden brown. B. cup sugar sweetened 1 square unsweetened choco­ %. pecans whipped 3 egg whites Combine chopped nuts and crackers which have been finely crumbled (use rolling pin). whipped To make the filling. This cooks like a meringue. Cool. Will serve 6 . cup fine chocolate wafer late. sugar.~ 171 1 cup sugar teaspoon baking powder 12 saltines. MRS. SIMPSON. I. WALTER PRICHARD MRS. • I. whipped and %. rind. Cool thoroughly. Spread toy with sweetened whipped cream.4 pint whipping cream. I ~ WALNUT PIE OR RITZY DESSERT 1 cup sugar 16 Ritz crackers 1 cup chopped walnuts or 1 teaspoon vanilla . Bake in slow oven. Fold into nut mixture. Spread evenly in lightly buttered 9" pie plate. and salt. BROWNIE PIE 3 egg whites ~ teaspoon vanilla Dash salt ~ pint cream. Trim with curls 0 shaved chocolate. Add saltines. MRS. Bake in a 325 0 oven for 30 minutes. Gradually add sugar. Pour into the shell and chill in the refrigerator. This keeps well in freezer. beaten 1 tablespoon almond flavoring . cream of tartar. J.

spread into 3-inch patties linch thick. GRAHAM CRACKER TORTE 3 egg whites ~ cup chopped pecans 1 cup sugar 1 teaspoon baking powder %.forme~. Fold in whipped cream and stiffly beaten egg whites.. Pour in filling. Cool tbis meringue shell. Yield-S.t (or in double boiler). To serve place scoop of vanilla ice cream on each torte and top with additional chopped pecans. SIMPSON. Bake 15 minutes in 350 0 oven. Spread m a greased 8-mch pIe pan and build up sides ! inch above the pan. Add sugar slowly. egg yolks. pie plate or refrigerator tray with crushed vanilla wafers. H. FROZEN LEMON SHERBET PIE Y2 pint whipping cream.172 DESSERTS CHOCOLATE ANGEL PIE 2 egg whites . H. crushed Pinch of salt 1 tablespoon lemon rind Cook sugar. Drop by tablespoons onto greased waxed paper on a greased cookie sheet. Yield-lO. BENTON MRS. MRS. EDWARD WALL .tea­ spoon of vamlla. stirring constantly. Fold in nuts and i.stIff peaks are . stirring frequently. JR. ~ teaspoon salt ~ teaspoon cream tartar . Cook in 300 0 oven for 50 to 55 minutes. Add 1 teaspoon vanilla and then fold in the whipped cream. Pile the chocolate mixture in the meringue shell and chill for 2 hours.i • • • . whipped Beat eg(5 white~ with sal~ and cream of tartar until foamy.~ cup sifted sugar Y2 cup finely chopped pecans Y2 teaspoon vaniUa 1 package German sweet chocolate 3 tablespoons water 1 teaspoon vaniUa 1 cup whipping cream. Add sugar gradually and continue beating. Top with more crushed vanilla wafers and freeze. Fold in remaining ingredients gradually. rind and salt in double boiler until thick. J.1 • • • • • • .: .i . Pull off onto wet tea towel to loosen. lemon juice. It is delightful to eat. cup graham cracker 1 teaspoon vaniUa crumbs Beat egg whites until stiff. MRS. TOWSON ELLIS . beatll~g untIl very. Cool until thick. Now melt chocolate and water over low he". • • :W . separated VaniUa wafers or graham 3 tablespoons lemon juice crackers. Line gt. ~ cup sugar whipped 3 eggs. Cool. Or torte may be baked in greased pie pan for 35 minutes and topped with ice cream or whipped cream..J. MRS.

MRS. • I. Add milk gradually. Keep i cup of mixture for top.. JR.. I. add all other ingredients except sugar.fj·8. separated 3 or 4 drops green coloring 1 can condensed milk cup fresh or "real" lime juice * 4 . I. Serve gar­ nished with mint. i. • • I.) Yield-12-l4. \VILLIAM T. MRS. I. I. Beat egg whites adding 2 tablespoons sugar. Freeze in tray 45 minutes to I hour or until mushy. 2 eggs. Line refrigerator tray with this. BAYNARD 000 LA LA (LIME FREEZE) 1 tablespoon gr3ted lime rind 1 cup graham cracker or 1 can Florida limeade crumbs ~ teaspoon vanilla 3 tablespoons melted butter ~ cup sugar . and ice cream. whipped 2 lemons (juice) 2 egg whites 2 tablespoons sugar 173 * '.. Add the cream from the milk to the sherbet just before it freezes. I. (After adding the lemon to the milk it might have a slightly curdled look. Beat egg whites and add sugar. t. I. Yield--. MRS.DESSERTS LEMON CREAM SHERBET 1 pint milk 1 cup sugar 1 tablespoon grated lemon rind pint cream. (Don't let it melt any more than necessary. Yield-6. Combine whipped cream and egg whites. Yield-14-16 or one gallon. GALE CREED LEMON SHERBET-FOR CRANK TYPE FREEZER 3 cups sugar (if all lemon 1~ cups lemon juice (or 1 cup lemon and' juice is used) 2% cups sugar (if part orange cup orange) 2 quarts milk juice is used) ~ Mix juice and sugar. When thoroughly dissolved. EUGENE CAZEDESSUS MINCE MEAT ICE CREAM PIE 1 jar mince meat 2 tablespoons rum 9" baked pie shell 1 quart vanilla ice cream pint whipping cream. Beat egg yolks. . Put in tray and add reo maining crumb mixture on top.) Put into pie shell. Freeze in hand crank or electric freezer. WRAY E. add grated rind and juice of lemon. Will fill 2 regular ice trays. I i • Combine crumbs and butter. Keep in freezer. Top with whipped cream. MRS. Stir while adding lemon juice. . rum. Add frozen mixture and mix lightly. whipped * Mix mince meat. Fold in. I. Return to freezer for 2 to 2t hours. This will disappear in freezing. Add sugar to milk and allow to dissolve. ROBINSON.

MRS. pineapple juice and water pineapple and lemon juice. Pour into tray Fold whipped cream and beaten egg whites into tray and freeze until firm.2 well beaten eggs. I:~i .1 . STUFFED ORANGE WITH CREAM SHERBET 2 cups heavy cream.1 • • • • . J. Place in refrigerator tray and freeze. Scrape out membrane. beaten ~ cup water * Drain juice from for 10 minutes. stirring constantly. Freeze for 8 hours. MRS. whipped 2 envelopes plain gelatin 2 eggs. Serves 12. Yield-IO. wrap each orange in foil and freeze.1 • . JR. FROZEN RUM CREAM 1~ cups whipping cream. 4 egg yolks whipped 4 tablespoons sugar 3 egg whites. H. ROBERT E. Beat yolks of eggs with sugar and salt until lemon colored. cherries and whipped cream to first mixture. LEE. Remove from heat and cooL Add pineapple. Cook sugar. JR. Then beat whites until stiff and add cream and remaining ingredients.shmallo\vs 2 cups milk 2 eggs 1 #2 can crushed pineapple. Stir several times while freezing. Beat cream until stiff. drained 1 small jar cherries. beaten st:i1f ~ cup rum Beat egg yolks and sugar until thick. Add and freeze to mush. FRANK RICKEY PINEAPPLE SHERBET 1 #2 can crushed pineapple 2 tablespoons lemon juice 1 cup whipping cream. Fold in egg whites and cream. MRS. Add sugar and hot water and stir until dissolved. Put in freezer pineapple. Cool. Add orange juice and lemon juice.: . Slowly add ..~ . Put in freezer tray until mushy. whipped Heat marshmallows and milk over low heat until marshmallows have melted. Yield-IO. COUVILLON . NAVEN O. Cut tops off of 12 oranges. drained and chopped ~ pint whipping cream.ter ~ cup sugar 1~ cups sugar 1~ cups hot water teaspoon salt 1 cup lemon juice Grated rind of 2 oranges 12 oranges 1~ cups orange juice * Soften gelatin in cold water. continue stirring constantly about 3 minutes. mush. cup pineapple juice % cup sugar whipped 2 egg whites. and stuff with sherbet. Serves 8. Freeze until it holds its shape.174 DESSERTS PINEAPPLE MARSHMALLOW FROZEN DESSERT 40 ma. Stir in rum. separated ~ cup cold wa. MRS.1 • • • • • • • . SIMPSON.

Yield-12-16. . Add beaten eggs. stirring constantly until mix­ ture boils. stirring a couple of times during freezing process. beating well after each addi­ tion. ASHBY STRAWBERRY BLANC MANGE 3 egg yolks ~ cup milk ~ cup sifted cake flour 1 teaspoon vanilla 1 quart strawberries. or any fruit may be substituted for fresh strawberries. W. Bake in moderate oven 375 0 for 20 minutes.. Yield--8·10. At serving time turn mold on plate and fill center with strawberries. raspberries. Mix thoroughly with all other ingredients. Mix washea." Mix t cup milk and flour in mixer until well blended. washed. and sliced strawberries with t cup sugar. Frozen strawberries. hulled. one at a time. Cool. Let stand. MRS. H. lower heat and simmer gently for 6 or 7 minutes.DESSERTS SUNSIDNE SHERBET 175 • • • • • • • i. Remove from fire and add vanilla. 3~ cups half and half milk (rich milk) hulled and sliced % cup sugar ~ cup sugar . peaches. and vanilla. alternating with milk. • I ­ ~ D. Turn into wet ring mold 8" x 21" and chill thoroughly in refrigerator 1 hour before serving. Pour into 3 ice trays and freeze.. cut up 1 #2 can crushed pineapple Boil sugar and water for 5 minutes. banana. MRS. Cool. Bring this to boil. MRS. stir in ! GUp sugar. 'When quite cold beat in egg yolks. This may also be baked in two eight-inch pans at 350 0 for 25 minutes. Add above flour·milk mixture and mix with mixer until well blended. Return to low heat and cook gently. V. Scald 3f cups milk. • • • • • 1~ cups sugar 1 can halved apricots (2 3 cups water cups) cut into small pieces Juice of 2 lemons 1 small jar maraschino Juice of 2 oranges cherries. Fill greased muffin tins half full. Add sifted dry ingredi­ ents. CACIOPPO CAKES BANANA CUP CAKES ~ cup shortening 1~ cups sugar 2 beaten eggs 2 cups flour ~ teaspoon salt ~ cup milk (sour) 1 cup mashed bananas 1 teaspoon vanilla % teaspoon soda 1 teaspoon baking powder Cream shortening and sugar. SMITH I ! . WILLIAM R. stirring constantly from bottom of pan.

This is an old fashioned pound cake. lemon juice. E. and vanilla. Sift and then measure flour. JR. MRS. GRANDMOTHER OF MRS. As a variation I sprinkle crushed blanched almonds over the top of the cake right before putting it in the oven to bake. Alternate flour and cream. R.Ii Use mixer and cream together shortening and sugar..1 . add egg yolks.' . Beat eggs until thick. MOORE BISHOP'S CAKE 1 tablespoon lemon juice ~ pound (2 sticks) butter 1 teaspoon vanilla 2 cups sugar 2 cups sifted cake flour 5 whole eggs Cream butter and sugar in mixing bowl. JAMES H. Add alternately flour and eggs. Wh~n it comes to a boilmg pomt sUr rapIdly mto egg mIxture. HUGUET HOT MILK CAKE 4: 2 2 2 eggs cups sugar cups flour teaspoons bakbmg powder 14 teaspoon salt 1 cup milk 1 stick butter 1 teaspoon vanilla Set oven at 350°. ASHTON STEWART GRANDMOTHER'S POUND CAKE 1 cup shortening or butter 2 cups sugar 214 cups all purpose flour 6 eggs Juice of one lemon 1 teaspoon vanilla Dash of salt .I!l . Place in refrigerator. • . one at a time. MRS. Bake 1 hour and 20 minutes in greased and floured angel cake pan at 312°. Add eggs. Cream butter and sugar. and salt that have b~<:n sift<:d to~ether: P~t milk in 'pan and butter. Beat well.1 • • • • • .' I 176 CAKES POUND CAKE 8 eggs.'. and salt.'" I"" I. separated 6 tablespoons sugar 1 pound butter 2%. vanilla. Grease and flour 3 layer cake pans. Add sifted flour. LEE. Let cool slightly in pan and then turn out on cake rack.l. Fold in stiffly be. Add sugar gradually. Bake in large tube pan in 325° oven for approximately It hours. baking powder. MRS. Then add slowly flour.ten egg whites. Add lemon juice. Add vanilla.1 . cups sugar 3~ cups flour ~ cup light cream 1 tablespoon vanUla Separate eggs and beat whites stiff with 6 tablespoons sugar. Let cool before removing from pan. Ice with lemon or coconut icing. Bake for 20 mm ­ utes. CHARLES B. Bake in angel food cake pan that has been greased and floured for 1 hour and 15 minutes in 325° oven.

MR. HUGH MEANS . Dredge pecans in flour and add last. (Do not use mixer. Bake in large flat pan 13N x 9" x 2" at 350 0 for 45 minutes. and vanilla. When cool. separated 1 teaspoon va~ 2* Make caramel syrup: Melt t cup sugar in iron skillet.CAKES 177 Ii. Bake in tube pan 45 minutes or in 3 greased 8-inch layer pans 25 to 30 minutes. Put a pan of water in oven while baking. the remaining t cup 9f flour with baking powder and lastly. fold in beaten whites. FUDGE CAKE 1 teaspoon vanilla 1%. MRS. Put in refrigerator for 24 hours before cutting. add yolks. LAWTON CLABBER CAKE 2 teaspoons soda (dissolved 2 sticks margarine in a little water) 2 cups sugar 2 cups buttermilk 2 eggs 1 pinch salt ~ to cup cocoa 1 teaspoon vanllla cups cake flour 3* * Cream butter and sugar. Frost with a caramel icing. a little at a time until really thick. then add vanilla. Ice with chocolate or butterscotch icing. caramel syrup. beat thoroughly. Bake about 30 to 40 minutes.) Do not reheat after combining these. i:. Let cake get cold before removing from pan. Add milk and vanilla. sticks butter 1 cup all purpose flour 4 ounces bitter chocolate 2 cups pecans 4 eggs 2 cups sugar Grease and line two 8" layer cake pans. Let simmer five or ten minutes. add sugar. II I.. salt. - . E. Spread on cake and 'add pecans. If more sugar is needed to achieve this. Set oven at 350 0 • Melt chocolate and butter over steam. Cream in butter. Add eggs. Sift cocoa and cake flour. • II III I. add t cup of hot water. beat well. vanilla. MRS. Cream butter and sugar well. soda. I always add 5 tablespoons of the I t cups of sugar to the beaten whi tes. •• '-. Add alternately flour and cocoa with milk. and eggs beaten together. JOHN E. COXE i[lIIIII. i' • I' I. Bake m 325 0 oven. . ICING FOR FUDGE CAKE Evaporated milk 1 to 2 boxes of powdered 1 teaspoon vanllla sugar 1 cup pecans 2 tablespoons cocoa ~ cup butter Mix I box of sugar and cocoa. Add two cups of flour alternately with the milk. add it. J. ill! 1* CARAMEL CAKES 6 tablespoons caramel syrup cups flour. sifted 1 cup butter %. cup milk 3 teaspoons baking powder cups sugar 5 eggs.

Ice with special icing for this cake or fudge icing. pecans and vanilla. Sift again with the baking powder. Pour batter into greased 9 x 9 x 2 inch pan which has been lined on the bottom with wax paper. butter and egg yolks. Add flour alternately with buttermilk. Spread on cooled cake. melted % teaspoon salt Beat ingredients with electric mixer until fluffy. Add to sugar mixture. This is really enough for a two layer cake. Fold in stiffly beaten egg whites. sugar.­ • • . MRS. 1 1 1 3 TILLING AND ICING FOR GERMAN CHOCOLATE CAKE 1 cup flaked coconut cup sugar cup evaporated milk ~ . Bake 40 minutes in a moderate oven 35()o. RICHARD GREGG 4 2 2 4 DEVIL'S FOOD CAKE tablespoons butter 2 cups flour cups sugar 3 teaspoons baking powder eggs 1~ cups milk squares of chocolate Cream butter. Add egg yolks one at a time. Melt chocolate in a double boiler.: . 1 MRS. THOMAS P.' . milk. I ! CHOCOLATE DELUXE ICING 2 eggs 4 cups sifted confectioners % cup soft shortening sugar 4 squares chocolate. Fold in beaten egg whites. Bake 30 minutes at 350°. stirring constantly. Add egg yolks and cream well. Pour into three 9-inch cake pans. Add vanilla and salt.i IIi Cream together sugar and shortening. Spread. Into the butter cream It cups of sugar. Cook until thick. Add milk and flour alternately. Add coconut.178 CAKES GERMAN CHOCOLATE CAKE 2 cups sugar 1 cup shortening 4 egg yolks ~ pouud German sweet chocolate ~ cup boiling water 2~ cups all purpose flour 1 cup buttermilk 1 teaspoon soda 1 teaspoon vanilla Pinch of salt 4 stiffly beaten egg whites . with soda dissolved in i cup of the buttermilk.1 • • • . to which the remaining t cup of sugar has been added one tablespoon at a time. Melt chocolate in boiling water and add to mixture. Sift flour and measure.1 II • II . ROBERTS Ii t • • .to 1 cup chopped pecans stick butter or margarine 1 teaspoon vanilla beaten egg yolks Cook together in double boiler.

baking powder and salt. then add coconut before icing cake. and salt Beat egg whites together and add alternately with the milk. Spread over gingerbread for last ten minutes of cooking. 12 to 15 minutes. :i_ i.­ . !. Add water. and spices together.CAKES 179 COCONUT CAKE ~ pound butter 4 teaspoons baking powder 2 cups sugar 1 cup sweet milk 4 eggs Pinch of salt 2% cups cake flour 1 teaspoon vanilla Grease and line 3 eight-inch cake pans. COURTLAND HULINGS TOPPING FOR GINGERBREAD ~ cup soft butter ~ cup brown sugar ~ to 1 cup chopped nut 2 teaspoons cinnamon meats ~ cup flour Combine all ingredients with hands or fork until crumbly. Sift flour. Set oven for 375°. baking powder. Add molasses. * . Pour in batter. THE EDITORS cup sugar cup butter 2 eggs ~ cup molasses 1~ cups cake flour ~ ~ GINGERBREAD 1 teaspoon soda 1 teaspoon ginger 1 teaspoon allspice ~ cup buttermilk 1 teaspoon cinnamon Cream butter and sugar. then flour. i. Line cookie sheet with waxed paper and rub with oil. _ until stiff and fold into mixture. add eggs and beat well. I I I il J' . . .. I. COCONUT FILLING 1 egg yolk 1 tablespoon cornstarch 1 cup milk or part coconut 1 teaspoon vanilla milk 1 grated coconut 1 cup sugar Mix together all ingredients except coconut and cook in double boiler over low heat until thickened. Bake in quick oven 425°. Sift flour. II. Cream but­ ter and sugar well. Add vanilla. Cool partly. soda. fold in flour mixture alternately with but ­ termilk. Trim edges and spread with jelly or lemon sauce and roll in doth. MRS. Bake in square pan 25 to 30 minutes at 350°. Add egg yolks. BEN DOWNING ill IiI JELLY ROLL 1 cup flour 3 eggs 1 teaspoon baking powder 1 cup sugar 3 tablespoons cold water teaspoon salt Beat eggs and sugar until thick. Bake at 375 0 20 to 25 minutes. THE EDITORS ii. MRS. Turn on cloth on which you have sifted powdered sugar. sifted together. then flour.

C. Add small layer butter. alternately with milk. Add beaten eggs one at a jam. Add beaten eggs and continue to cream. Beat after each addition. Cool. Cream butter. alternating light and dark mixture. I_I MARBLE MOLASSES CAKE ~ cup butter 73 cup milk 1 cup sugar 1 teaspoon cinnamon 2 eggs. RALPH DUFF JAM CAKE ~ 1 3 1 2 cup butter cup sugar eggs cup jam cups flour 1 teaspoon soda ~ teaspoon cinnamon % teaspoon nutmeg ~ cup buttermilk 1 teaspoon vanilla Cream time. Then removt: i of batter from bowl. Sift dry ingredients together and add alternately with vanilla. Add sugar and cream well. FILLING 2 tablespoons flour 1 cup sugar 1 cup cream ~ cup butter 1 egg 1 teaspoon vanilla Mix flour and sugar. MORELAND • • • • .1 MRS. Bake at 350 0 20-30 minutes in two large or three cake pans that have been greased and floured. Nice to serve with coffee or tea and is good without frosting. This is enough for two jelly rolls. add sugar grad­ ually and beat until light and fluffy. MRS. WALTER PRICHARD LEMON SAUCE FOR JELLY ROLL Grated rind and juice of 1 2 tablespoons butter lemon Salt 1 cup sugar 1 egg 3 tablespoons flour 1 cup hot water Cook ingredients until thick. Add other ingredients and cook over hot water until thick. C. Add spices and molasses to the remaining batter and beat well. Add milk. Will keep in refrigerator.1 • • • • • • • • • • . MRS. beaten ~ teaspoon cloves 2 cups sifted cake flour teaspoon ginger 2 teaspoons baking powder 3 tablespoons ~olasses teaspoon salt * * Set oven at 350 0 and grease loaf pan.ali 180 CAKES '. which has been sifted together with baking powder and salt. Bake in moderate oven 350 0 for one hour. Serve plain or frost with your favorite icing. Drop by tablespoons into greased loaf pan. Next add flour.

Add vanilla and spread meringue on each cake. NOTE: This cake can be made without the pineapple in the filling. 4 egg whites 1 cup sugar MERINGUE TOPPING 1 teaspoon vanilla % cup chopped nut meats Beat egg whites stiff. which has been sifted with the baking powder and salt. 300° for I hour or until done. I. Place I slice of pineapple in center of pan and other slices around. Place one layer meringue side down on cake plate and spread filling on cake. Allow to cool. Sprinkle with nut meats. add egg yolks and mix thor­ oughly. alternately with the vanilla and milk. In cast iron skillet. Sift together flour and baking powder. II. which have been greased and floured. it is done. Pour into two 8-inch round layer cake pans. • I. and add alter­ nately with milk. Place second layer on top of filling with meringue side up. PINEAPPLE FILLING 1~ teaspoons powdered 1 cup heavy cream. separated 5 slices of pineapple 2 cups Hour 5 cherries 2 teaspoons baking powder To make batter. Set aside. i. Add the cake flour. and add brown sugar. whipped sugar 1 cup drained crushed pineapple ~ teaspoon vaniUa Combine all ingredients. sD1ed 5 tablespoons milk Cream shortening and sugar together.CAKES 181 PINEAPPLE MERINGUE CAKE ~ cup shortening 2 teaspoons baking powder ~ cup sugar ~ teaspoon salt 4 egg yolks 1 teaspoon vandUa 1 cup cake Hour. then remove from pans and spread with pine­ apple filling. then add a light sifting of sugar. i. continue beat­ ing and adding until all sugar has been used. Mix in well the egg yolks. Bake at 350 0 20 to 30 minutes. Add vanilla. Test by inserting straw in center of cake and when straw comes out clean. i. '. cream t stick of butter with white sugar. illl i. pouring evenly over butter. place k stick of butter in small dabs. '. Beat egg whites and fold into batter. Serve. THE EDITORS PINEAPPLE TURNOVER 1 cup milk 1 stick of butter 1 teaspoon vaniUa 1~ cups white sugar 1~ cups brown sugar 2 eggs. BEN THOMPSON . and add: II. Pour batter over this and bake in a slow oven. centering each with a cherry. MRS.

Carefully spread on top of slightly cooled cake. flour. " .' ICING ~ cup brown sugar 2 tablespoons water 4 teaspoons flour 4 tablespoons butter %. Add oil. Cool slightly in dish.. add sugar. * . Bake in greased tube pan 35 to 40 minutes in 350 0 oven. water. add raisins. Bake in slow 325 0 oven about 40 minutes. cup sugar 1 ~ teaspoons baking powder 1 teaspoon vanilla ~ teaspoon salt 1 egg ~ cup shortening % cup mllk Sift together cake flour. Add water and strawberries. Sift flour and baking powder and add alternately with milk. MRS. beating just until smooth after each addition. melted butter and pecans. cup chopped pecans • • :.:i '. and gelatin. Beat in eggs. Frost with the following icing.i Mix together brown sugar. MRS. Mix well. Add melted butter and vanilla. BLACK RAISIN APPLE CAKE First Pari: 3 tart cooking apples ~ cup sugar ~ cup seedless raisins 1 tablespoon butter Slice apples. Beat in egg thoroughly. Pour over fruit mixture and bake in moderate oven 3500 about 35 minutes.i . Put in buttered baking dish. flour. JAKE DAMPF STRAWBERRY CAKE 1 box white cake mix 1 cup salad oil 3 tablespoons flour (heaping) 4 eggs 1 package strawberry gelatin~ cup water package frozen strawberries Mix cake mix. sugar and bits of butter.' • • • • • • • • . Pour into well greased heat resistant glass round cake dish. Beat until smooth. Add flour mixture alternately with milk. Return to slow oven 325 0 and bake 10 minutes. Second Part: 1 egg ~ cup sugar 1 cup flour 1 teaspoon baking powder ~ cup milk 2 tablespoons melted butter ~ teaspoon vanilla Beat egg until very light. Cream shortening• sugar. CHARLES I. baking powder and salt. and vanilla.'J:I 182 CAKES PRAIJNE CAKE 1~ oups sifted cake flour %.

ill Set oven at 325°. Re­ move from mixer and fold flour into egg yolks until batter is smooth. Beat egg yolk for I minute at high speed on electric mixer. Mash in. drained Rind of* small lemon 2 tablespoons pineapple juice 1 egg yolk 1* cups confectioners sugar Melt butter. . Separate eggs. Cool. still beating at high speed. :. Add remaining sugar very gradually to yolks. for one hour. . pineapple juice. MRS. Pour into ungreased tube pan and bake Ii hours. ~' . satiny meringue. Do not beat. grate rind from lemon. teaspoon cream of tartar * 1* cups sugar ~ cup cold orange juice teaspoon salt 1 teaspoon vanilla * I­ 1\. Beat the yolks at high speed for 2 minutes. Excellent! MRS. and confectioners' sugar. Spoon this thin glaze over top of Sponge Cake allowing some of it to trickle over the cake sides.'. Beat 2 minutes. yolks in next size bowL Beat whites at high speed until frothy. Mix in the pow­ dered sugar until spreading consistency. lemon rind. then sprinkle in the cream of tartar and continue beating until whites stand in peaks but still cling to the side of the bowl (takes about 3 minutes). still at high speed. Use a l~' tube·cake pan. i"1 1-­ PINEAPPLE GLAZE FOR PERFECT SPONGE CAKE 3 tablespoons crushed pine­ 2 tablespoons butter apple. RALPH DUFF . I' . Pour in the orange juice. i­ -'!I. upside down on a rack. Pour this batter into the meringue and fold batter very gently again until all patches of egg white disappear. At low speed pour in melted butter.CAKES 183 * ICING stick butter package strawberries About 2 cups powdered sugar * Melt butter with t package strawberries. beating for 1 more minute. Sift flour with baking powder. then pull cake carefully away from pan with your hands. putting whites in large bowl of your electric mixer. Set aside. . I l • I I 11 I . GERALD BYARS PERFECT SPONGE CAKE (By Electric Mixer) 1* cups sifted cake flour teaspoon baking powder 6 eggs %. When cool cover with powdered sugar or Pineapple Glaze. ii. crushed pineapple. until you have a smooth. Add t cup sugar very gradually. :. add salt and vanilla and continue beating until mixture looks light and smooth.

Add sugar slowly. A. Mix icing mixture and sprinkle t on batter.i . which have been sifted together. Add flavoring. L.. Pack in lined. chopped teaspoons baking powder 4 eggs. greased. MRS.111 . Then add to cake mixture. MRS.11 1 1 2 2 Cream butter. floured tins. Sift together flour. chopped 1 teaspoon brandy 1 teaspoon vanilla Sift flour.I:i Set oven at 250 0 and grease and flour loaf or tube pans. Then sprinkle remain­ ing icing mixture on top. and salt and mix with dates and nuts. Beat egg yolks and sugar. KUTTRUFF 1 2 1 1 DATE AND NUT CAKE cup flour 1 pound nuts. M. Fold in stiffly beaten egg whites and bake in two loaf pans which are greased -and lined with brown or waxed paper. Grease and flour paper. C. Bake in 350 0 oven for 35 to 38 minutes. Add half flour mixture and half of the sour cream to butter mixture. sugar. It is best to put a pan of water in the oven. Then add rest of both and beat one minute. vanilla. baking powder. Grease and flour 9" x 12'" X 2/1 pan and spread t of cake batter in pan. baking powder.lli 8 2 S 2 2 S DATE FRUIT CAKE 1 teaspoon almond extract eggs 8 cups nuts cups white sugar 1 pound candied cherries cups flour 1 pound candied pineapple. Beat eggs together.i • • 1" " • cup brown sugar cup white sugar 1 teaspoon cinnamon ~ ~ MRS. G.1 . and salt. Use other cup flour to flour fruit and nuts. COURTERS' GRANDMOTHER . ICING • . teaspoons baking powder cut up teaspoons salt 2 pounds pitted dates teaspoons vaDdUa . baking powder and salt. Bake 2l hours at 250 0 with pan of hot water in oven under cake.1 .' • • • • . and soda. then 2 cups flour. CULPEPPER . Beat 1 minute. Then carefully pour and spread remaining cake batter on top of this.184 CAKES TREASURE CAKE cup butter Dash of salt cup white sugar 2 cups cake flour whole eggs 1 teaspoon baking powder teaspoons vaDdUa 1 teaspoon soda 1 cup sour cream :.: . Leave fruits and nuts in original pieces except for pineapple. Add vanilla and brandy. Bake in moderate oven 350 0 for 2 hours. eggs. separated teaspoon salt 1 cup sugar pClund dates. 1 cup chopped pecans or walnuts W.

Add whiskey to sugar and butter mixture. The cake will absorb the orange juice mixture. Add 2 cups of the sifted flour and soda alternately with the buttermilk. Use two small loaf pans or one large tube pan. Ii MRS. and grated rind. This cake is better when served cold. Divide flour and flour fruit and nuts well. 1' !: * .300 0 for 2 hours. DON R. McADAMS MRS. MRS. Bake in two loaf pans which are greased and lined with brown or waxed paper.I :. Turn cake with top side up and pour remaining mixture on the top and sides. PAYNE BREAZEALE * cup butter cups sugar 1~ ORANGE DATE NUT CAKE 6~ '*cup buttermilk teaspoon soda 1 ounce package dates ~ cup orange juice 1 cup sugar 3 eggs 3 cups flour 1 1 cup chopped nuts (pecans) Rind of 1 orange.... 1 " • I [ I '/ W.... This cake will stay fresh for one to two weeks if kept in a cake box. Cut in small pieces and add with dates and nuts. E. H. Then add flour and well floured nuts and fruits.. C. i. Pour half of mixture gradually over bottom of cake as soon as it is removed from oven. 0 j . Grease and flour a tube pan or angel food cake pan.r{j t . nuts. Cut dates into small pieces and flour with the other cup of sifted flour. • ill • I!... Add eggs. Bake one hour and 20 minutes in a pan that has been lined with wax paper. While cake is baking.CAKES VARIATION: 185 Use same recipe as above and add 1. Sift dry ingredients together. • i. Do not try to slice while still warm. Bake in 350 0 oven for approximately 1 hour. '. grate the rind of another orange and add to orange juice and sugar (granulated or powdered). PHILLIPS CHRISTMAS NUT CAKE 2 cups sifted sugar 1 teaspoon nutmeg Pinch of salt pound soft butter 6 eggs 1 pound candied pineapple 4 cups flour 1 pound candied cherries 2 teaspoons baking powder 4 cups chopped pecans 1 cup whiskey Set oven at 300 • Cream sugar and butter. Stir in by hand the dates. When cake is done invert pan and place cake top side down on cake plate. Add eggs one at a time. R. grated Sauce: Rind of another orange.pound candied cherries and 1­ pound crystalized pineapple. . grated Cream the butter and sugar. Bake in slow oven 275 0 . SMITH -.. • • i. MRS.

beating each time until smooth. M. 2 cups sugar FILLING 1 cup butter or margarine 1+2 cups milk Boil until thick. Cook remaining syrup to 268°. and cream until light and fluffy. I I L. Put between layers and over cake. Mix thoroughly. cream of tartar. beat thoroughly. stiffly beaten 1 teaspoon vanilla Combine sugar. Put together with the following filling. Denham Springs. BENTON. Cook remainder of syrup to 248°. raisins and coconut. Pour into icing. D. Pour half of remaining syrup in fine stream into mixture beating constantly. • • • • . SR. spice. add flavoring and spread at once. and flour. Add eggs and milk in which soda has been dissolved. water.' :. Cream shortening. stirring con­ stantly.186 CAKES WIDTE NUT CAKE 1 teaspoon vanilla 2% cups sifted cake flour 5 egg whites 3 teaspoons baking powder 1 teaspoon salt +2 cup sugar 1 cup chopped nuts (pecans % cup shortening or walnuts) 1~ cups sugar 1 cup mllk Sift flour once. add baking powder. Cover with divin­ ity icing and decorate with nut halves. raisins. lined and greased at 375° for approximately 30 minutes. This cake may be baked 30 days before serving. C. Beat egg whites until foamy and add t cup sugar gradually. Add jam.' • • . KUTTRUFF LAYER FRmT CAKE 1 cup nuts 3 eggs 1 cup raisins 1 cup buttermilk 1+2 cups coconut 1 teaspoon soda 2 cups sugar 1 cup blackberry jam 1 cup butter or margarine 3 cups Hour 1 teaspoon allspice Run nuts (preferably pecans). Pour t of syrup in fine stream over stiffly beaten egg whites. Beat thoroughly into batter. Bake in two 9" layer pans. about 7 minutes. measure. MRS. teaspoon cream of tartar 2 egg whites. Add chopped nuts and mix well. Add vanilla and blend. MRS. . Cook without stirring to 238°F. salt and sift 3 times. and coconut through food chopper. Add nuts. Add flour alternately with milk. La. Cream sugar and butter well. and add It cups sugar gradually. • • I I 'i i DIVINITY ICING 1+2 cups sugar 6 tablespoons water U. Bake in layer cake pans at 350° for 30·35 minutes. and beat only until mixture holds soft peaks.

add vanilla. the butter. and milk in a 3 or 4 quart pot and begin cooking. ( !It! . MRS. Add lemon juice. use brown sugar instead of white and omit cocoa.ntinue beating until the mixture is of spreading consistency. H. . optional Enough undiluted evaporated milk to mix wen Mix all ingredients but confectioners sugar and bring to a boil.CAKES 187 ICINGS AND FILLINGS CARAMEL CAKE FROSTING 2 tablespoons butter 1 cup brown sugar ~ cup granulated sugar ~ teaspoon vanilla . I. HOLLOWAY. 2 heaping tablespoons cocoa sifted 1 stick butter 1 teaspoon vanilla Chopped nuts. Add chopped nuts if desired.I Mix all ingredients together and cook over medium heat until drops of icing will form soft ball when dropped into cup of cool water (238°).. MRS. BRYAN '. MRS. Brown i.S teaspoon salt cup milk !.) Remove from heat and add powdered sugar. (Stir to prevent sticking. I'. JR. Remove from heat and beat with electric beater until icing reaches spread ­ ing consistency (about 15 minutes). CLARENCE IVF:S . 1 cup sugar %. !. For a large cake. Good! MRS. I' II A. Cook in double boiler to consistency of jelly. For vanilla cream icing. and heat to consistency for spreading. cool. flour and eggs. butter. FRANK MIDDLETON. Place between layers of cake. Add vanilla and c. H. Ice cake with white icing. JR. J. use white sugar and omit cocoa.cup sugar in skillet and add to the syrup already cooking. '* 3 cups sngar 1 stick butter CARAMEL ICING 1 cup milk ~ teaspoon vanilla Combine 2t cups sugar. Add about i at a time and use an electric mixer for beating. Variations: If you want caramel icing. Remove from heat. double recipe. Cook to 238 0 (soft ball stage). a little cream may be added to thin. II II :11 FUDGE ICING 2 cups granulated sugar 1 box confectioners sugar. If icing becomes too stiff. Shredded coconut may be added if desired. stick butter II \1 il LEMON JELLY FILLING 1 teaspoon flour 3 egg yolks Juice of 2 lemons I I I I Beat sugar.

• • • • • . Place over rapidly boiling water. A. to which a little of the hot mixture has been added. Add the lemon rind. beaten cup sugar 4 teaspoons cornstarch 1 teaspoon grated lemon rind 3 to 4 tablespoons lemon juice 1 cup hot water 1 tablespoon butter * Mix sugar and cornstarch in a saucepan. DARSEY FLUFFY SEVEN MINUTE ICING Dash of salt 2 egg whites. beaten 1 cup whipped cream Juice of one lemon Cook all ingredients except whipped cream in a double boiler. Cook on high heat. Remove from boiling water. Add lemon juice. Cook 2 minutes. stirring until thick. CLARENCE I VES LEMON SAUCE FOR GINGERBREAD 1 egg yolk. stir­ ring constantly until mixture is consistency of mayonnaise (about 10 min­ utes) . rind and butter. A. MRS. MRS. Add vanilla and beat until thick enough to spread. Beat constantly with rotary beater for 7 minutes or until it stands in peaks. GLENN S. Remove from heat.1 • . . Gradually add the hot water and blend until smooth. WREN •. Cook in top of double boiler over hot water. THE EDITORS SAUCE FOR ANGEL FOOD CAKE Juice of one orange % cup sugar with 1 table­ 2 tablespoons of flour in a spoon cornstarch added little water 2 eggs. Cool the mixture and fold in the whipped cream. Blend in quickly the beaten egg yolk. corn syrup. unbeaten 1 teaspoon vanilla 1* cups light corn syrup Combine egg whites.188 CAKES LEMON BUTTER 3 eggs 1 cup sugar 2 lemons. beating with rotary egg beater until thoroughly mixed. grated rind and juice 1 tablespoon butter Beat eggs and sugar together until thick and very light. One half tablespoon of vinegar or lemon juice may be added slowly to make not so sweet. reduce heat and cook 5 to 7 minutes until clear.1 • • • • • • . lemon juice and butter. and salt in top of double boiler. MRS.

Ice cake. Use on angel food. U. S. R. beaten sM Vanilla to taste Cook sugar. Then add juices and butter. Add rind and let cool. MRS. W. THE EDITORS WBITEICING 2~ cups sugar 5 tablespoons white corn syrup ~ cup water 2 egg whites. whole Juice of 4 oranges Juice of 1 lemon 1 cup sugar 1 heaping tablespoon flour stick butter 1 grated orange rind * Beat eggs. Pour over beaten whites very slowly. gingerbread. CLARENCE Ius ORANGE FILLING FOR CAKE 2 eggs. Remove from heat and add lemon juice. Beat until cool and mixture stands in peaks.~ - . HARGROVE TOPPING FOR YELLOW OR CHOCOLATE CAKE 1 cup light brown sugar 1~ cups coconut 3 teaspoons cream Vanilla 1 stick of margarine or butter Nuts Mix all together and melt in saucepan. water and corn syrup to 242 0 or hard ball stage.CAKES 189 PEACH SAUCE 1 tablespoon tapioca 1 box frozen peaches. or ice cream. thawed and drained cup sugar Dash of salt ~ cup peach syrup 1 tablespoon lemon juice * Place all ingredients except the lemon juice in a saucepan and cook over medium heat until mixture comes to a boil. EIDSON ­ " . butter or sponge cake. Add sugar and flour. MRS. Cook until thick. Add vanilla. plain pudding. beating constantly. Pour on cake and run under broiler. MRS.

Beat well after each addition. GEORGE W. Mix well. cup white sugar 1 tablespoon white corn syrup 2 eggs 2 cups chopped pecans ~ cup flour 1 tablespoon vaniIla Set oven at 350 0 and grease an 8-inch square pan. Add vanilla and pecans. This is the light. JOSEPH S. the squares cut larger and served with whipped cream or ice cream for an excellent dessert. Cookies keep well in covered tin and remain chewy. Pour into greased pan and bake about 30 minutes. unbeaten Pinch of salt 1 teaspoon maple flavoring 1 cup chopped pecans Grease and flour a 9x13x2 inch pan and preheat oven to 375 0 • Mix brown sugar. and baking powder in a bowl. Sift flour and cocoa and add to above mixture. Add eggs one at a time and blend. then add eggs one at a time. SIMMONS BROWNIES I II II I I I I I I I I I 2 sticks butter 2 cups sugar 4 eggs 1~ cups flour 6 tablespoons cocoa 2 tablespoons vanilla 2 cups chopped pecans Set oven at 350 0 and grease a 9" x 13/1 pan. Pour into pan and bake for 20 minutes or until the middle is set. minutes ill pan. Do not overcook. Add chopped pecans. JOSEPH F.' I. MRS. salt.190 COOKIES i:. Cool 10 to 15. unsifted 1 teaspoon baking powder 4 eggs. Bake 30 to 40 minutes or until cake springs back when touched. but not hard. Melt in top of double boiler first five ingredients. MRS. MRS. NELSON BOURGEOIS MAPLE CHEWS 1 box brown sugar 1 cup all purpose flour. flour. cake type brownie. Cool and cut in squares. REYNAUD Variation: Vanilla may be used instead of maple flavoring. Add unbeaten eggs. YODER . Mix well. Cut in squares and remove. :-1' l1li COOKIES BROWNIES Ii 2 squares bitter chocolate 1 stick butter ~ cup brown sugar %. Blend butter and sugar. add pecans. and maple flavoring. Sprinkle with powdered sugar. Cool. Then add flour and vanilla. MRS. I.

Beat and add egg yolks. packed 1 cup chopped nuts I. baking powder and salt. Cool slightly and cut into squares. Add nuts. I:11 ­ i Set oven at 350 and grease 9" x 9" pan. Melt over hot water the chocolate and salad oil. BURTON LEBLANC MRS. i. Makes about 36 small cookie squares. Put butter and sugar in saucepan and stir over heat until very smooth. Bake in 350 0 oven for 25 minutes. bake 35 to 40 minutes. J. WRAY E. I. Sift 'together and stir in the dry ingredients.' ill :. Sprinkle with chopped nuts. Sprinkle with chocolate chips. PAUL B. JR. P. MRS. MRS. Cook before cutting in squares. Add remaining ingredients. oblong pan. Mix well until smooth. MRS. Spread this meringue over the butter. Line a large shallow ungreased pan with this mixture. Add unbeaten egg. i " . Sift in flour. !. CHARLES E. A slight imprint will be left when top is touched lightly with finger. III Meringue 3 egg whites 1 cup brown sugar. ROBINSON. 1 1 1 1 CARAMEL SQUARES stick butter 1 teaspoon baking powder cup brown sugar 1 teaspoon vanilla egg Pinch of salt cup sifted flour cups nuts 1* :. Spread in pan. Beat egg whites stiff. RABENHORST 0 CHOCOLATE BARS 1 tablespoon vanilla 1 cup shortening 2 cups flour ~ cup brown sugar M teaspoon salt ~ cup white sugar M teaspoon soda 3 egg yolks 1 cup chocolate chips 1 tablespoon cold water Cream shortening and add sugars. add vanilla. BEADLES . A.COOKIES EASY CHOCOLATE 4 squares unsweetened chocolate (4 ounces) % cup salad oil 2 cups sugar 4 eggs BROWNIES 1~ 191 cups flour 1 teaspoon double acting baking powder 1 teaspoon salt 1 cup chopped pecans Set oven at 350 0 and grease large. Cool. WALKER MRS. beat well. Bake 30 to 40 minutes. and add brown sugar gradually. Beat in sugar and eggs.

"Ii . G. packed 1% teaspoons vanilla 1% cups flour.1 '. Stir and add lemon juice and vanilla. Place on a greased cookie sheet and hake at 350 0 for 18 minutes. MRS. Add vanilla. Then take off stove. Drop from a spoon on a very well oiled cookie sheet. GEORGE W. If you want to be fancy. stir in sugar. you can write "Noel" across the top using any type of white frosting. MRS. Bake at 325 0 for 10 minutes. HUGH MIDDLETON .1 CHOCOLATE DROPS 2 cups shredded sweetened 2 squares baking chocolate coconut 1 can condensed milk (14 % cup or more chopped ounce size) pecans 1 teaspoon lemon juice % teaspoon vanilla Melt chocolate over hot water. and stir into beaten eggs. sifted 1 cup coconut 3 eggs. Do not stir. cup sugar DATE COOKIES 2 cups chopped dates Pinch of salt 1 teaspoon vanilla Beat egg whites until very stiff. Remove from heat and add condensed milk. soda an ' nuts. FANNIE ROBINS • • • • • • . Add shredded coconut and pecans. Pour this mixture over the butter or margarine. Bake 20 minutes. cup butter or margarine 1 teaspoon salt 3 cups brown sugar. Makes 18. roll a tea­ spoon of the mixture in the flour. Bake 45 minutes. FRANK. flour. Have flour convenient on paper. Mix in the remaining ingredients. Add all other ingredients. adding sugar i cup at a time. MRS. Turn out of pan onto rack. unbeaten 1 cup chopped pecans Set oven at 350 0 and grease 9x12-inch pan.1 192 COOKIES CIlEWEY NOELS 2 tablespoons butter or 5 tablespoons flour margarine % teaspoon soda 2 eggs 1 cup chopped nuts 1 cup brown sugar. MRS. Combine sugar. Let cool. cut into ob­ longs and dust bottom side with confectioners' sugar. TURPIN 3 egg whites %. Melt butter. REYNAUD • • • I il: I COCONUT CRUNCH 1 tablespoon baking powder %. Cut in squares. remove from cookie sheet and roll in confectioners sugar. Store in a closed can. packed 1 teaspoon vanilla Oonfectioners' sugar Set oven at 350 0 • Melt butter or margarine in a 9-inch square pan over low heat. Beat eggs slightly.

Cut into squares when cool. Cut in squares while warm and serve with whipped cream. CLARENCE SLAGLE teaspoon baking powder 4 teaspoons cinnamon 2 egg whites 1 cup chopped nuts * By: Mrs.• 1 cup sugar COOKIES CINNAMON COOKIES 2 sticks butter 2 egg yolks 193 I. Sift flour. Cut in squares to serve. soda. brown sugar. Bake in pyrex baking dish that has been well greased at 325 0 for I to Ii hours. Mix in pecans. MRS. flour. cherries and dates. Heat oven to 400 0 • Drop with teaspoon 2 inches apart onto greased baking sheet. Cream sugar and butter. Add egg. Spread thin in buttered baking pans. Add dates to creamed mix­ ture. Chill. vanilla. salt and stir in. Makes several dozen. Bake in moderate oven 350 0 for 30 minutes. and eggs. WILLIAM F. bak­ ing powder and cinnamon. C. Spread thin on an ungreased cookie sheet. Sprinkle with chopped nuts. KUTTRUFF :il . MRS. Add egg yolks. and pecans. flour. MRS. L. Bake 8 to 10 minutes. Add sour milk. CHISHOLM DATE TORTE 3 whole eggs 1 teaspoon baking powder 1 package pitted d'ates 1 cup sugar 1 tablespoon cream cup chopped pecans (optional) 2 tablespoons soft butter 3 heaping tablespoons flour * Mix ingredients in order given. Bake for 40 minutes. JAKE DAMPF il II II :11 HOLIDAY FRUIT 1 cup shortening 2 cups brown sugar (firmly packed) 2 eggs cup sour milk 3* cups all purpose flour * COOKIES 1 teaspoon soda 1 teaspoon salt cups chopped pecans 2 cups halved candied cherries 2 cups halved dates 1* Mix well the shortening. • • Iii 1 cup flour Set oven at 300 0 • Cream butter and sugar. From the recipes of the late MRS. Over this spread two egg whites stiffly beaten. Chauvin Wilkinson 1 1 1 1 DATE LOAF SQUARES pound pitted dates cup butter cup boiling water 1 egg teaspoon soda 2 cups flour cup sugar 1 teaspoon vaniUa 1 cup pecans * Cut up dates in boiling water mixed with the soda.

cut fine 2 eggs 1 pound raisins 1% cups flour.ii I 'I * II • II I I I I I I I I I Mix together pecans. and pineapple 1 % tablespoons milk % teaspoon allspice Cream butter and sugar. Bake at 350 0 for 25 minutes.. cinnamon 1 cup brown sugar 1% ounces whiskey ~ pound butter %-1 pound jar pineapple 4 eggs. Stir in sifted flour mixture. Dissolve soda in milk. Return to oven and bake 30 minutes more. cherries. and chopped apricots. Add gradually one half of the flour. flavoring. cover with water and boil to minutes. citron. Drain. heaping 2 teaspoons soda % pound mixed cherries.1. Cool in pan and cut in squares. Beat brown sugar slowly into eggs. covering bottom of greased 8-inch square pan. and set aside. EDWIN CHUBBUCK through MRS. Add the spices. Makes quite a large batch of cookies that store well in air tight containers. MRS. Drop fr~llll spoon onto cookie sheet. well beaten 1~ cups sifted flour 1~ teaspoons brandy flavor­ % teaspoon baking powder ing or vanilla % cup chopped walnuts Rinse apricots. Drop onto greased cookie sheet and bake at 350 0 about 12 minutes. Sift remaining t cup flour with baking powder and salt. THE EDITORS FRUIT CAKE COOKIES n % teaspoon nutmeg 1 cup brown sugar % teaspoon cloves ~ cup butter % teaspoon cinnamon % cup wine 1 pound pecans. Put pan of water under cookies and bake 30 to 40 minutes at 300 0 • MRS. RICHARD HUMMELL GOLDEN APRICOT BARS ~ teaspoon salt 1 cup light brown sugar ~ cup sugar or confectioners (packed) sugar 2 eggs. cool % cup dried apricots % cup soft butter and chop. I cup flour. and fruits. and mix in. Use rest of flour on fruit mixture. Mix all together. pineapple preserves. add soda dissolved in milk. 194 COOKIES FRUIT CAKE COOKIES I 1% pounds pecans 3 tablespoons milk % pound candied cherries 2% cups flour 1 teaspoon each cloves. and add alternately with flour and spices. beating well after each addition. raisins. Cream brown sugar and butter. Add whiskey. walnuts. nuts. Add well beaten eggs. Pack into layer. LOUIS McHARDY . Mix soft butter with sugar and I cup sifted flour. Spread over baked layer. beaten well preserves 3 scant teaspoons soda . nut­ pound box raisins 1 cup flour meg. add wine and eggs.

Bake about 10 minutes. Proceed same as above. Ice with plain butter frosting of I tablespoon but· ter. MABEL A. D. BENTON. sugar teaspoon salt % cup finely crushed lemon 1 egg 1 tablespoon lemon juice drops 1% cups sifted flour * Set oven at 3500 and grease cookie sheet. Use 2 tablespoons flour in place of ! cup flour. Dip these in egg whites. add yolk of egg. Drop by t teaspoonfuls onto greased pan. i cup powdered sugar. Roll thin on a floured board (if chilled. flour. Cool slightly and remove from pan. ELLIS TWILLEY May be rolled in 1 inch balls and then pressed with bottom of glass which is covered with a wet cloth. Place cookie sheet and place unblanched almond in center. and just enough evaporated milk for spreading consistency. Cut in small circles. HONEY SCOTCH COOKIES 1 egg pound butter cup sugar teaspoon vanilla cup sugar teaspoon salt 1 teaspoon cinnamon 1* cup flour * % * * * Cream butter and sugar. vanilla. flavoring for of rolling on on ungreased in 350 0 oven MRS. brush top with stiffly beaten egg white. M. CADWALLADER LEMON DROP COOKIES 1 teaspoon baking powder % cup butter ::4 cup. roll in I inch balls. MRS. MRS. Mix together the sifted flour. LEO SANCHEZ Variation of Honey Scotch Cookies Same as above except substitute 1 teaspoon almond vanilla and add about 2 tablespoons more flour. Bake on ungreased cookie sheet in 370 0 oven for 10 minutes or until brown. SR.COOKIES 195 CANADIAN TEA CAKES (Variation of Golden Apricot Bars) Make pastry base same as for Golden Apricot Bars. Cream butter and sugar. Makes about three dozen cookies. In place board. until sides begin to brown. it is easier to roll). J. Mix t cup sugar and I teaspoon cinnamon and sprinkle in center of cookies. Add egg and lemon juice. Watch closely. WHITE . Bake until golden brown (about 10 minutes). MRS. M. baking powder. salt and lemon drops. and vanilla. Makes about thrc::e dozen cookies. Substitute 1 cup of coconut for apricots. Add to creamed mixture. Spread a little slightly beaten egg white on each and sprinkle with white sugar. salt.

Fold in nuts and vanilla. I ' : . Pour into well greased and lightly floured 13x9x2­ inch pan. Bake 40 to 50 minutes. cool and cut.Ii 196 COOKIES GUM DROP COOKIES 1 pound orange gum drop 1 pound brown sugar slices (chopped fine) 2. PEEK • 'I • I • Ii ill . beating after each addition. creaming well. Fold in beaten egg whites gently but thoroughly. Beat eggs. Add confectioners' sugar gradually. Beat for one minute. The gum drops should be slightly floured if they aren't already from the cutting.' • • • • • • • 'II . Hint: May be dropped on waxed paper over cookie sheet. Fold in chopped nuts and gum drops. Drop on cookie sheet and bake about 45 minutes. Bake in 350 0 oven 25 to 30 minutes. Add flour and beat again. GORDON W. Cream butter. MRS. HAROLD DAVIS BROWN SUGAR MACAROONS 2 cups chopped nuts 1 egg white % cup sifted brown sugar ~ teaspoon vanilla Set oven at 250 0 and grease cookie sheet. one at a time. Add lemon juice alternately with dry ingred­ ients to creamed mixture. This takes a good while to do. Blend thoroughly. Beat egg white very stiff. cups flour 4: eggs 1 cup finely chopped nuts 1 teaspoon vanilla Set oven at 350 0 • Chop gum drops very fine with scissors. When done pull paper off onto wet tea towel for a few minutes. add sugar. will keep a long time in air-tight tins. then remove. Continue beating until stiff. Add vanilla. and then add brown sugar beating until fluffy. salt and baking powder.. beginning and ending with dry ingredients. but the cookies are excellent. MRS. dipping them in a glass ! filled with flour whenever needed to prevent gum ([raps from sticking together again. Beat egg whites until soft mounds begin to form. Add grated lemon rind. Sprinkle with chopped nuts. separated rind 1 cup confectioners' sugar Frosting: 1 cup confectioners' sugar 2 tablespoons butter 1 tablespoon cream Chopped nuts * Sift together flour. They can be rolled in pow­ dered sugar. Mix the frosting ingred­ ients and frost in pan while warm. JULIUS O'QUIN LEMON MARDI GRAS SQUARES ~ cup butter 1~ cups sifted flour 1 cup sugar ~ teaspoon salt ~ teaspoon double acting cup lemon juice 2 tablespoons grated lemon baking powder 3 eggs. Add egg yolks. MRS. straight peaks are formed. Beat in brown sugar gradually.

cinnamon. sugars.a Sift flour. MRS. BERT S. Drop by teaspoonfuls onto greased cookie sheets. MRS. Mix well. and eggs. 'VILLIAM R. and spices. These cookies are better if served the day they are made. Beat egg whites with a pinch of salt until foamy. Add dry ingredients. Melt chocolate chips over hot water. MRS. Louis. Bake at 350 0 for 7 minutes only. Bake in 400 0 oven. Missouri • . unbeaten ~ 1% cups flour 1 teaspoon soda 1 teaspoon cinnamon ~ teaspoon nutmeg 3 cups rolled oats cup nuts Mix thoroughly the shortening. soda. Separate pecan halves on waxed paper over cookie sheet. and add to mixture. salt. SAMUEL E.COOKIES Variation: Smith's Pecan Royale 197 Do not chop nuts. Fold in rolled oats and nuts. This makes about 3 dozens. 10 to 12 minutes. JOHN BARTON MINCEMEAT HERMITS * * 1 cup sifted flour teaspoon soda teaspoon salt teaspoon nutmeg ~ teaspoon cinnamon . soda. SMITH BEACON IDLL COOKIES 1 cup semi-sweet chocolate chips 2 egg whites Pinch of salt 0 ~ ~ ~ %0 cup sugar teaspoon vanilla teaspoon vinegar cup nuts Set oven at 350 and grease cookie sheet. and nutmeg. Fold in chocolate and chopped nuts. Gradually add sugar. Stir in as many as mixture will cover. TURNER OATMEAL MACAROONS 1 cup shortening 1 cup brown sugar 1 cup granulated sugar ~ teaspoon vanilla 2 eggs. MRS. Sift together the flour. Remove to racks to cool. Drop by