Clarke courier. [volume] (Berryville, Va.) 1869-1997, 1900-05-09
OLD TIME DINNERS.
The Way the Wei to DO In the south
LiN ~ before the war

An old fasi,ioued gentleman growing
eloquent on the subject of southern
hospitality and the viands that were
set before Il lends and nelghbors when
invited TO "a feast. n reporter said:
"Wili you state your recollections OF
what was served on such occasions IL
l write IL down for your"
"Of course will" was the replv. ct
can SET such table in my minds eve
right now. First. there was SOUP. OF
course lf IL was cold weather. we had
oyster soup. or perhaps fish II II was
IN tue midst Of the vegetable. season.
We had rich. high colored beef SCUM
with plenty of tomatoes. okrn. grated
corn and such like well proportioned
and we'll seasoned with pepper and n
little onion
w hen the soup plates were taken
on. 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
10 nv recollection. Sometimes the skin
was peeled oil and the outside plentI.
FULLY sprinkled or busted with black
pepper and that delicious meat was
good as long Hs Il piece was left on the
bone For my part. liked IL best with
the skin left on. because the meat was
cureu SO perfectly that even the skin
was tOOthSCme and preserved tho
Juices until the meat was consumed.
Al the other end OF the table. in
front OF the host. you would see a fine
roast turkey If the season was winter
or early Spring-garnish with mrs
ley and slices OF cold boiled eggs. The
dressing was rich. made of broad
crumbs II YOU had them. otherwise \
pan was filed with thick. rich batter
plenty OF eggs. plenty of butter. dain-
lilly seasoned. and cooked until the
stuulng waSof the right consistency. and
then the fowl was packed full. and lit
tie cakes or the dressing baked along
IN the pan. To garniSh the sides OF the
great turkey dish. III the time was mid
summer. the turkey was replaced bv
huge dishes fun Of fried chicken and
baked chicken. sometimes with the
fowl 'smothr-rd The chicken unnu
was varied IL the time was riDe for Kid
meat or fni mutton. as II happened.
Late In the fall n shoulder OF fat Dig or
" "HeAN N'huS IliS WIS seen. roasted 10
u 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
outter. honey. light bread. nice beaten
biscuit and such desserts Nfince Dies
apple and peach pies. the crusts crIsp
ana haky; apple dumplings. rich with
sugar spice and butter; cakes that
were cakes sure enough. sponge iellv
ana pound cake that took an hour 10
make and three to cook. fruit cake
that was better six months after II yv,s
made than at first. jellies. preserve.
boiled custai ds and syllabub that IL
makes my mouth now water To recall
them in such bountiful profuslon. Gra-
clOus plenty was In the kitchen rs well
as the house. and no chez in n million
aires kitchen Is as much gratified as
the old time cook. whose head kerchief
or turban was as white as her fresh
apron was spotless whenever her mis-
tress called her name and introduced
her TO the ladies who fingered at the
tabIe after the men folks had gone 10
the piazza or the parlor 1lre for an aft
er dinner moke.'-Atlanta journal.