The Olneyville times. (Olneyville [Providence, R.I.]) 1887-1917, 1900-03-09
oLo-TIMe GEORGIA DINNERS.
no Reason Why the Wellto.Do Should
Have Grown Thin.

An old.tashioncd gentleman. grow.
hig eloquent on the subject OF south.
,m hospitality and the viands that
were set before friends and ncighbors
when invited TO feast. reporter
Eaid.
VIII YOU state your roCollcctions
ul what was scrN II on such occasions
n I write IL down.
"Of course will,' was the reply.
u can see such q table I'm my mind \
eye right now. First there was soup,
ul course. II IL was cold weather we
had oyster soup, or perhaps fish. II
II was IN the midst of the vegetable
season We had rich high colorcd beef
soup, with plenty OF tomatoes. okra.
grated corn and such like. wollpro.
portioncd and well seasoned with.pop.
per and a little onion.
when the SOUP plates were taken
on and after the tUrocn was set aside.
then a nuc home raised ham took its
place in front OF thc hostess. can
discern the delicious flavor right now
I'm my recollection Sometimes the
skin was peeled OF and the outside
plontifully Sprinklcd or busted with
black pepper and that delicious meat
was good as long 1888 piece was left
on the bone. For my part, | liked it
best with the skin lclt ON, because the
meat was cured so perfectly that even
the skin WAS toOthgomc and pre-.
served the juices until the meat was
consumed
AT the other end OF the table In
front of the host YOU would see n fine
roast turkey If the season was win.
ter or early spring garnishod with
parsley or slices of cold boiled eggs
7 ho dressing was rich. made of bread.
crumbs, otherwise pan was filled
with thick rich batter plenty of eggs
plenty of butter. daintily seasoned
and cooked until the stuninR was OF
the right consistency, and then the
fowl was packed full. and the little
cakes uf the dressing. baked along in
the pan 10 Rarnish the sides of the
great turkey dish. If the time was
midsummer. the turkey was replaced
hv huge dishes Of fried chicken and
baked chicken, sometimes with the
fowl smuthorcd The chicken menu
was varied n the time was ripe for
kld meat or fnt mutton. as II happen
cd. Late in the fall a shoulder of fat
pix or whole young pig was seen
roasted 90 a turn.
"All along down the table you would
find bowls OF apple sauce, green or
dried, Rtcwcd peaches. sweet and
choice. rice. every grain standing
alone, pickles OF all kinds. potatoes,
butter honey. light bread, nice beaten
biscuits. and such desserts MInce
pies. apple and peach pies. the crust
crisp and naky. apple dumplings, rich
with sugar. spice and butter; cakes
that were cakes sure enough sponge
Jelly and pound cake that took an
hour 10 make and three 90 cook. fruit
cake that was better six months after
it was made than at first, jellles pre-.
serves. boiled cuBtard and Byllabub
That II makes my mouth water 90 rc.
call them in such bountiful profusion
Gracious plenty was I'm the kitchen as
well as I'm the house ana no chef In
the milliOuairc's Kitchen Us as much
gratlncd aH the Oldtimo cook. whose
Handkerchief or turban was AS white
as her fresh apron was spOtlogs when.
ever hrr mistress called her name
ana introduced her 10 the ladies' who
fingered at the table after the men
folks had gone 20 the piazza or par
lOr fire for an after dinner smoke. -
Atlanta Journal