The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1896-02-13
FAMOUS DIXIE DISHES
How 10 Cook Potato to POne," Grab
Gumbo," Etc.
ANTIQUITY OF VARIOUS BEVERAGES
Many Useful Receipts and Hints TO
the Housewife-True Value of
kaffir Corn as shown by the Re-
ports of Experimental stations.

"Dixie's dishes are quoted, or rather
misquoted, SO often that / am en-
boldened to take up my pen in defence
OF my country" said Southern woman.
Hog and hominy' have been de-
cIared our staff of life ever since Mason
and Dixon marked their boundary line
between the two sections, whereas hog
and hominy only play their part in
special seasons, known in Dixie as hog
killing time,'
"How the recollection OF that savory
season fingers in memory. The yards
and yards Of delicious sausages. the
backbones and spare ribs, the hog's-head
cheese and brains, the tenderloins and
pigs feet, and the saucy.looking little
roast pigs with red apples in their mouth.
Then the old smokehouses, hung around
with sugar-cured hams, which, baked
brown, garnished with cloves, and served
| with champagne sauce, were always
visa-vs with the roast turkey or canvas
back duck at dinner OF any import
ance.
and our big, yellow, sugar vans
how they are being outraged by being
spoken OF as boiled sweet potatoes
Who ever heard of Southerner eating
boiled sweet potatoes? He would just
as soon think of eating a boiled owl.
They are baked, or roasted in their
jackets, from which they easily slip,
when properly cooked, and are covered
with a delicious saccharine coating.
The only time they are boiled is when
they are to be converted into croquettes
or candied. The latter method is in this
style: a
"Parboil the potatoes, cut them length
wise, lay in baking dish, sprinkle thickly
with brown sugar and powdered Gina
mon, and cover literally with Jumps Of
butter. Pour over water enough to
moisten the sugar, and bake in an oven,
basting frequently with the rich sauce
that will soon form.
Sweet potato pone' is another spe-
officially Southern dish used as dessert.
The potatoes are peeled raw and grated
on coarse CRATER. Five or six potatoes
will make .good-sized dishful. Add
one cup of molasses, one of brown sugar,
and the yolks of three eggs, two teaspoon
fuls of ground ginger, one of cinnamon,
half teaspoonful of cloves, pounded
orange peel, and nutmeg, tablespoonful
of butter, half teaspoonful OF baking
soda mixed with the molasses, and a
little salt. Mix all together, put in a
pan, sprinkle sugar on top, and bake
brown.
Hoppin' john is dish peculiar to
South Carolina; l have never seen it
anywhere else. 1t is made of COW peas
(red peas), rice, and bacon. 1t sounds
awfully plebian and uninviting, but it
isn't. Eat it once and you will always
want second experience. A New York
clergyman residing in Charleston, s. c.,
declares that he would feel disloyal both
to his stomach and to bis adopted home
if he did not have 'Hoppin' John at
least twice a week.
"The peas are boiled until tender, a
piece of bacon and pod of pepper being
boiled with them. When done portion
of the liquid is taken out and poured
over the rice, that has been washed the
same as for ordinary cooking. The pea
liquor is used in the place of water.
This is boiled in double boiler for half
an hour, or until thoroughly done. and
sailed to taste. When done turn out
rice, place bacon on the top, and serve
hot.
"'Pilau rice,' or "a la Creole is dish
known only in South Carolina and New
Orleans. The rice is boiled with the
water in which a ham or chicken has
been boiled, with whole alspice and
whole black pepper added. 1t is served
with the ham or chicken.
Grab gumbo' is another dish fit for
gods. Fry two tsblespoonfuls of flour
in one of lard until the -four is Drowned,
but not burned. Add chopped onion, a
chopped Irish potato, thyme, parsley,
salt and red pepper, and fry few
minutes. Then put in eight hard crabs
that have been scalded and cleaned.
Add three pints of boiling water, and
boil the whole for half an hour. When
ready to serve rub d teaspoonful of pow
dered sassafras to paste, with spoon.
full of butter. Stir this in the soup until
we'll mixed through it. then pour in
tureen and serve with rice. If okra is
used instead OF sassafras filet, it should
be cut up fine and fried with the lard,
-four and herbs, before putting in the
crabs and water. The filet must never
be put in until dinner is about to be
served, as it spoils quickly by standing
in the pot"
Hints fer the Housewife.