Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1892-07-10
DISHES OF TIE SOUTH.
Recipes From . Delightful Old Cook Book
the Aunties Used-rhe Virtue Of oorn-
New Ideas on Tomatoes-Hot Weather

New ideas on Tomatoes-Hot Weather
Delicaclea
WRITTEN FOR THE DIsPArcH.I
We bear so much of the good old days
s'befo' the wah," the mystic charm of the
Southern cuisine, and the unattainable con-
coctions of our grandmother's days, that
one may be pardoned for experiencing
somewhat the feelings of second Colum-
bus upon discoverin g q key to many of
their culinary mysteries The appended
recipes are taken from cook book yellow
and tattered with its three-score years, hav-
ing drifted by the exigencies'of fate from
the romantic realms of Auntie Chloe to
plain, prosaic Northland. The following
formula for the preparation of seasonable
vegetables nave been selected with the view
of helping the housekeeper in her incesssnt
effort for "something new" in the summer
menu. Here is the recipe for green corn
cakes:.
Mix pint of grated sweet corn with three
tablespoonfuls of milk, teacup Of -four, .
large spoonful of melted butter, teaspoon
full OF salt a little pepper and ono egg. Drop
the mixture into q pan, fry until brown, u.s.
ing fresh butter for frying. These cakes are
served with meat at dinner and are deli
cious,
Sweet corn succotash after the Southern
manner is prepared as follows:
Boil together for half an hour lima beans
and salt pork, cut the corn from the cob,
boil with the beans and pork until tender
just before lifting add a pinch Of celery
seed and portion of rich cream, which has
previously been warmed.
They Knew How to Use Tomatoes
Notwithstanding the prejudice against
tomatoes in the days when this book gov
erned "pots and pans" that vegetable
enacts quite role in gastronomic affairs.
So wholesome and universally used vege-
table is not to be overlooked, while its
cheapness and plentifulness render 1t &C.
cessible to all classes Prepared in this
mode and you have dish ''for the gods"
Take six large tomatoes. wholly ripe, after
removing the skin place them in a large dish
sprinkling each layer with salt. white pop
per. q dust of sugar, small bits OF butter,
teaspoonful of rich cream and two cloves.
Place in the oven and bake for three-quar-
ters OF an hour. TIE final layer should be
of bread crumbs.
Another equally delicious recipe is called
saith not-and, for those who are fond of
onions, is worthy the trouble of preparation:
Prick ripe tomatoes with fork lay them
in a deep dish, and to each layer put layer
of salt Let them remain thus for several
days, then take them out OF the salt and put
them in vinegar for one night. The next
day drain OF the vtde2ar, put the tomatoes
in a jar with sliced onions in alternate lay
ers, allowing half a pint of mustard seed.
half an ounce each Of ground cloves black
matoes. In the course of ten days they will
be in fine eating order and should be kept
and served thoroughly cold.
Tomato soup is given thus:
Take the remains of roast lamb or mutton,
veal and beef: boil in sufficient water to
cover it. When quite tender take it out Of
the liquor, cut off all the fat, and. mincing
with skinned ripe tomatoes in the proper
tion of a dozen to three quarts Of the liquor.
Boil the whole together for three-quarters Of
an hour, season while boiling with q spoon.
a few cloves: strain and serve. adding q cup
oftscalding milk.
A Substitute for Figs.
A delicious and wholesome conserve 10
thus prepared and yolept Tomato Fgs:"
of tomatoes. Take those that are fully ripe
and single or pear-shaped, scald them and
take on the skins, stew them very slowly in
one-haif the sugar, not using water, as the
syrup When the sugar appears to have
thoroughly penetrated, spread them on
dishes and dry in the sun, sprinkling over
When perfectly dry pack them in Jars with
a layer of sugar between each layer OF to-
matoes. Preserved in this manner they will
keep for year ana resemble ngs In navor.
neither the rain nor the uew-shali fall
upon them while drying.
In this fashion is egg plant made very
palatable:
Boil for few moments to extract the BIT
ter flavor, then cut in thin slices, sprinkle
salt between each layer, letting them re-
the yolk of an egg. busting over each slice q
little salt, pepper and grated bread. Fry in
butter until brown.
According to this authority 'salads should
be gathered and placed in cold water an
hour before using" Then draining the
water off the leaves should be placed on the
table, each individual dressing his own
with sauce prepared in this wsy:> ..
Take two eggs beaten to a froth, mix with
them a teaspoonful of mustard, a large
spoonful of sugar, little ack'pepper, one
half teaspoonful each of mustard and celery
seed, teaspoonful of butter ana one-half
teacup full OF vinegar. Place on the fire,
stirring constantly. ALLOW the mixture to
thicken lit must never boill; Remove from
full of cream or milk, mincing with it a hard
boiled egg.
Some Hot Weather Foods,
For hot weather Iscussion potted cheese
is excellent 1t is prepared thus:
Take rich cheese cut into small pieces, the
rind excluded, place in a mortar and pound
into . fine mass. Having thus resolved IL,
mix brandy with it in the proportion Of a
OF brandy to each pound OF
cheese. When Thoroughly mixed, put the
whole in an earthen pot, press it down tight.
turn little brandy over the top Of cover it
and keep in dry. cool place. Potted cheese
is best when year old, but will keep for a
number OF years.
An excellent "Sally Lunn" is made in
this way:
Boil mealy potatoes and mash them quite
1ne, mix with cup of the mashed potatoes
/ large spoonful OF butter. o pint each of
milk and water, teaspoonful of salt, three
eggs, and -four enough to make stiff batter; |
but pans. having the batter % about snao ao
nchl and a half in thickness; let it remain
our or five hours to rise, then bake and eat |
lot. ..- |
The following ID the direction for m aking
herb spirits for soups:
Take, when in their prime, the following |
Iweet herbs: thyme, sweet marjoram sweet /
BASIL, and summer savory. Dry, pound and |
lift them; steep in brandy for q fortnight; |
he spirit will then be fit for use.
The famous corn dodgers of the South are
hus made:
Scald quart of Indian meal, when sifted,
With just enough water to moisten the |
whole; add teaspOontul each of salt and |
ugar, mold them up into cakes the size of |
large biscuit and ne.lrly an inch in thick.
less. Rub flour on the hands when mold
ng to keep them from sticking. Drop them