The National tribune., 1884-07-10
LOYAL W0MAN'S WORK
/" Cracker Cooking = Experience
Meeting---0Hr Young Recruits
CONDUCTED " Kate B. Ster,OoOa.l


in TINS department should be forwarded direct rnH
NATIONAL IRIBUEE. Washington, d. C.l
A writer in Harper's Bazar gives the follow
ing interesting description of a cracker
family's cooking in Florida:
During recent cruise in south Florida we hap
pened 10 camp for several days upon ground be-
longing TO a cracker family, and our tent was
pitched near the house, we had ample opportunity
of peeping into cracker life in the kitchen. The
place known Castle Rug" aud was sur
rounded 10y cocoa-nGt, gnava, lime, lemon, and
banana trees, which 1t that time Sarch) were IN
full fruit and blossom. It's master and mistress
We're famous for their Hospitality and knowledge
of the surrounding country; and not to have eaten
one of Mrs. M---S dinners, and listened 90 her
husbands snake and alligator stories, would have
been a miss indeed.
We were always invited to partake Of some one
or all three of the daily meals, which Mrs. NJ
prepared with her own hands, not caring to trust
the cooking department TO any one else, because,
as she said, Charlie" p" Cher husband) was power
ful particular about his feed giving a. a reason
for such daintiness his birthplace which was in
New York city. But she was cracker, a Florida
cracker, and very proud of It, and acknowl lodged
TO liking steel better than silver, and tin-ware
she preferred greatly to china" The table was
always well supplied with what Mrs. M------called
French trimmings" which consisted of mustard,
pepper, and homemade pickles. Fresh meat we
never them use. though they could have had
plenty of game and fish, but salt pork and dried
fish seemed To be preferred. The pork and fish
seemed TO be preferred. The pork and fish were
always either baked or boiled with cabbage or
green's but they served separately; and the
desserts, which were placed upon the table with
the rest of the dinner-no true cracker desiring a
change OF plates-were never less than four in
number, the favoFites being doube-decker PIE,
tangle-tooi!l pudding, and sweetenea tanlato pie.
4 doube-decser as made in deep dish lined
with thin pie crust with alternate layers of crust
and fresh sliced guavas, sugaTed and spiced, the
top being crust. which must be pricled with q
three-proaged fork and sprinkled with sugar and
butter (or lard, which Mrs M used for want
,rnslA l.at1 -af. arndh
served hot. The grace of the pie consists In hav-
ing the inside crust light and Well done. Tangle-
tooth pudding is made from coontie, an Indian
root; II resembles geaine IN substance but Is OF
bluish-white color. IL takes the place OF corn
starch in cracker cooking and is only tangle tooth
when cooked by Itself, being difficult to est as its
name indicates. Tomatoes were served IN 10 diff
ferent ways tomato pies being the most cracker
ish, for they were bOIh favored and mixed with
almost every and any thing-bananas, pne-apples,
cocoa-nuts. guavas and dried apples.
Fried food they never ate; it WAS stew, bake or
boil and in this they differ greatly from the settlers
or Foridians, for cracker is q native poor white,
while settlers or old save-owners are called Flori-
dIans. and they fry everything. Mrs. NJ knew
nothing OF griddie-caes and, even III the midst OF
plenty, poached. boiled fried, scrambled or baked
eggs were never seen on her table.
Bananas were eaten in almost every way excep'
raw. They were baked in the oven to erispy
brown and served as a vegetable, or just warmed
through their skins being left on and served with
butter and sugar, sauce made of condensed
4 milk thickened with coontie. When very ripe
/ they were used In both baked and boiled pnddings
Dried in the sun, and then packed down with
sugar, they resemble prunes, and are very nice
I either served plain stewed and excellent III
/ cake. Guavas. when fresh, are delicious. Few
4 people like them on first acquaintance. but tho
taste once acquired one never tires OF them for il
every preparation of this fruit its favor Is different
and YET retains just enough OF its originality *
distinguish it from all other frut Cocoa-nut wa:
always grated and cooked with other things, prln
clpally with rice Cocoa-nut rice pudding IS
delicious dish, and, as Mrs. n said. SLICED
pineapple with grated cocoa-nut shaken over it il
mighty liked Her preserved lines and lemons
were delicious. and the list would not be complies
| without mentioning tomato wine and guava srup
both of which the cracker housekeeper has ever,
cause to he proud Of.