New-York tribune., 1882-12-31
SOME SOrTuERN RECIPEs.
RICE AND HOT BREADS.


What the trained SOutlern cook knows has been
acquir ed not only hcredtarily through long line
of pre- dcccssors lut by experience in utIlsng the
ample materials that nature has abundantly
layished around her Whether il is the game tho
young master has brought home from forest or
stream. the connection OF quaint dishes, forwhch
she draws ON the vegetable gyarden" and smoke
house, she is always ready 10 give mfal ths
doxoogy of which is lament that ii could not last
longer Her corn dodgers breakfast wafles. sweet
potatopones hoe cakes and hot rolls inaryels
Of culinary art while "hoppin' john" shrimp pic.
Iice ana possum, boned turkey barbacucd pig. and
thousands Of other articles become under her deft
manipulation luxuhes that once tasted nobody
would turn back upon, until Obliged to do 50 by
mere inability to eat more.
Your Old-time Southern cook is also economical.
Nothing Is wasted. The materials she uses
generally of simple and inexpensive kind unless.
OF course, special occasion calls for extras y" and
her methods Of combining arc such as to produce
the most pleasing results Here is her fashion Of
boiling rice:
II possible, get the whole rice. because Il makes
much more attractive dish than the cracked rice.
Wash thoroughly in three waters (c0d; put it in
poroelain-ned vessel one having lid; cover
with cold water about two inches above the rice;
boil until the grains swell and begin to soften then
gutinous substance then add salt to taste rcturn
the rice to the vessel aud set it on the back cf tho
stove for about half hour. in order that il may
gradually steam keep covered. Always remove it
from the cookng-vessel TO the seryiAg g-dish with
silver fork; each grain will then stand alone aud
be snow white.
BREAKFAST MUFFINs--For small family use
one pint Of milk, three gils of wheat -four, three
eggs and pinch Of salt Beat the eggs very light.
add the milk, and las lY stir IN the Hour. Bake IN
rings or small pans aud in a quick oven. Iney arc
very light.
VELVET CREA,t-Two tablespoonfus OF gelatinr.
dissolved in a half-tumbler OF water; one pint OF
rich cream; four tabespoonfuls of sugar; flavor
with sherry vanilla eXtr ct or Iose-wa er. Pat IN
moulds and set the ice. This IS delicious des-
sert, aud can be made N few minutes 1T may Do
served with or without cream.
SOUTHERN BIsCUW--IwO cups Of self-rslng
flour one spoonful of lard mix III II warn mlIk
knead into soft dough and IOll; cut Wlih Biscuit
cutter and prick each with straw. COOK III not
oven ten minutes.
PALMETTO FLANNrL CAKFs-Onr pint of butter
milk two well-beaten eggs, -four enough 10 make a
stf battcr-the -four 10 be mirtd. halt wheat and
half corn flour. Put spoonful OF sea-foam INTO tho
tOuT and cook on grdde.
BREAKFAST WAFFLEs.-Atter breakfast stir into
the nomny that is eft one teaspoOnlul Of bitter
and little SolL. Set It aside. The n"Xt morning
Thin il with milk and add two eggs, beaten well.
Sur in -four enough TO make the night consistency,
and bake in waitip-irons.
REBEL Corn BREAD.-Take two cups of hominy,
boiled soft; while hOr. mix in a large spoonful of
butter Beat four eggs very light and S il Into the
hominy, then add, gradually, one pint OF mix.
Lastly add half pint OF corn meal The batter
should be about the consistency of rich boiled
custard. Bake with strong neat at the bottom of
the oven and not too much az the top, IN order TO
accelerate rising The pan should be- deep enough
to give space for rising.
In making corn bread much depends upon the kind
of meal used. II il is stale the bread will neeeS.
sary be mu>ty and unfit for use. Inc meal used
at the South IS always freshly ground. from "h!nt
corn" which corn Is planted expressly for The pnr-
pose of being ground into homlny and meal. II Is
very white and sweet and great improy, mont on
the Indian meal' which most COOKS use for CORN
bread.