The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1900-09-05
oLD.TIME GEORGIA DINNERS.
Mo Reason Why the WelIto. Do Should
Have Grown Thin,

An old,fashioned gentleman, grow
mig eloquent ON the subject of south.
ern hospitality, and the viands that
We're set before friends and neighbours
when invited to feast, a reporter
said:
VIII you state your recollections
| of what was served on such occasions
II | write it DOWN."
"Of course | Will was the reply.
Il can see such table in my minds
| eye right now. First there was soup
of course. If 1t was cold weather We
| had oyster SOU or perhaps fish. IL
| 1t was in the l. Il of the vegetable
| season, We had rich, high colored beef
soup, with plenty of tomatoes, okra
grated corn and such like, well-pro.
| portioned and we'll seasoned with pep.
per and little onion
When the soup plates were taken
| off, and after the tureen was set aside
| then fine, home,raised ham took its
| place In front of the hostess. | can
! discern the delicious flavor right now
| in my recollection Sometimes the
skin was peeled eff and the outside
i, plentlfully sprinkled or busted with
hack pepper. aad that 9eRsetstseaas- meat
was guod as long as a piece was lett
on the bone For my part, | liked 1t
best with the skin left on, because the
meat was cured so perfectly that even
the skin was toothsome and pre-
served the juices until the meat was
consumed
AT the other end OF the table In
font of the host you would see fine
roast turkey-if the season was win.
ter or early spring-garnished with
parsley or slices of cold boiled eggs.
he dressing was rich, made of bread
crumbs; otherwise a pan was filled
with thick rich batter. plenty of eggs.
plenty of butter daintily seasoned
and cooked until the stutfing was of
the right consistency, and then the
fowl was packed full and the little
cakes of the dressing, baked along in
the pan to garnlsh the sides OF the
great turkey dish IL the time was
mid summer tho turkey was replaced
by huge dishes of fried chicken and
baked chicken. sometimes with the
fowl 'smothered The chicken menu
was varied If the time was ripe for
kid meat or fat mutton. as Ii happen.
ed Late In the fall a shoulder of fat
pig or a whole young pig was seen
roasted to n turn.
"All along down the table you would
hnd bowls OF apple sauce, green or
dried. stewed 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 faky; apple dumpllngs, rich
with sugar, spice and butter; cakes
that were cakes sure enough; sponge
| jelly and pound cake that took an
hour to make and three to cook; fruit
cake that was better six months after
| 1t was made than at first; jellles, pre-
serves, boiled eustard and syllabub
that Ii makes my mouth water to re.
call them In such bountiful profusiOn.
| Gracious plenty was In the kitchen as
well as in the house and no chef In
| the milionaire's kitchen IL as much
| gratified as the old-time cook, whose
Handkerchief or turban was as white
as her fresh apron was spotless when
ever her mistress called her name
and introduced her to the ladies who
! fingered at the table after the men
| folks had gone to the piazza or par.
lor fire for an after-dinner smoke. -
| Atlanta Journal.