The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1883-01-18
Msefal aud Curious.
SOME SOUTHERN RECIPES.

RICE AND HoT BREADs.-What the trained
Southern cook knows has been acquired not only
hereditarily through a long line of predecessors,
but by experience in utilizing the ample materi-
ais that nature has 80 abundantly layished around
her. Whether il is the game the young master
has brought home from the forest, or the concoc
tino Of quaint dishes, for which she draws on
the vegetable garden and srnokehouse. she is
always ready to give one a meal, the doxology
of which is lament that il could not last longer.
Her corn dodgers, breakfast waffes, sweet potato
pones, hoe cakes and hot rolls are marveis of
culinary art; while ''hoppin' JOHN shrimp pie,
rice and possum, boned turkey, barbacued pig,
and thousands of other artiekles, becme under
her def manipulation luxuries that once tasted
nobody would turn back until obliged to do so
by mere inability TO eat more.
Your old-time Southern cook is economical
Nothing is wasted, The materials she uses are
of simple and inexpensive kind unless special
occasion calls for extras and her methods Of
combining are such rs to produce the most pleas
ing results. Here is her fashion OF boiling rice:
II possible, get the whole rice, because it makes
more attractive dish than the cracked rice.
Wash in three waters (cold;) put it in porce-
lain-lined vessel Zone having lid;) cover with
cold water two inches above the rice; boil until
the grains begin to soften then take it off the fire.
wash well again; then add salt to taste; return
the rice to the vessel and set 1t on the back of
the stove for half an hour, that il may gradually
steam; keep covered. Always remove it from
the cooking-yessel TO the serving dish with a
he snow white.
BREAKFAST MUFFINs.-For a small family, use
one pint Of milk. three gills of wheat -four, three
eggs, and pinch of salt. Beat the eggs very
light, add the milk. and stir in the flour. Bake
in small pans andin qnick oven. They very
light,
VELVET CREAM.-Two tablespoonful of CELIA
tine, dissolved in Matchmaker of water; one
pint of cream; four tablespoonful Of sugar; fa-
vOr with sherry, vanilla extract or rose water
Duti in mn Al. set nf he lee il a IA
lcious dessert, and can lie made in few minutes
1t may he served with or without cream.
SOUTHERN BIsCUIT.-TwO cups of selfrising
| -four, spoonful of lard; mix with warm milk;
knead into soft dough, and roll; cut with biscuit
cutter, prick each with straw. Cook in hot
oven tenmnutes.
PALMETTO FLANNEL CAKEs.-On. pint butter
milk, two beaten eggs, flour enough to make
| stiff batter-the -four to be mixed, half wheat
| and half flour. Put spOoful of sea-foam
| into the -four and cook griddle
| BREAKFAST WAFFLEs.-Aiter breakfast STIR
into the hominy that is left one teaspoofnulo of
butter and a little salt. Set IT aside. The next
| morning thin il with milk and two eggs, beaten
well. Stir in flour enough to make the right
| consistency, and bake in waiie-irons.
| REBEL Corn BREAp.-Take two cups of hom-
inv, boiled soft; while hot, mix in a spoonful of
| butter. Beat four eggs very light and stir into
| the hominy, then add pint of milk, then
| add half pint of corn meal. The batter should
be about tine consistency of a rich boiled custard.
Bake with a strong hsat at the bottom of the
oven and not too muss at the top, in order to
accelerate rising. The pan should he deep
enough TO give space for rising.
In making corn bread much depends upon the
| kind of meal used. If is stale the bread will
| be musty and unfit for use. The meal used at
| the South is always freshly ground, from flint
corG,' which corn is planted expressly for the
purpose of being ground into hominy and meal.
| II is very white and sweet, and great improve
ment on the Indian meal which most cooks
| use for corn bread.