The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1901-04-01
COOKERY IN The SOUTH
RECIPES THAT CAN BE USED WITH
SUCCESS IN THE NORTH.

SUCCESS IN THE NORTH
Fried Chicken ond Its Variations
Methods of Preparing Corn Bread
Waffles and Raised Biscuits Han
Boiled In cider with Admirable Re
suits Indian Meal FIapjack.
1t was Colonel Ochltree who said thai
he liked q French chef to. cook din
ner, but that for breakfast no one ir
ed southern nanny. He declared that
for certain dishes the colored women OF
the south excelled all the other cooks IN
the world. In fact, it is the skill OF the
colored nanny that has made SOUTH
ern cookery famous the world over
Nowhere else can one get such corn
bread, such fritters or such fried chick
en-, while the cooking of small blrds Is
an art that the colored cook alone seems
to have mastered.
Southern cooking, however, requires
variation, more perhaps than that of
any other region. A restaurant devoted
to the exclusive service of this kind of
cooking and provided with genuine
nanny, bandanna turban and ALL was
recently obliged to vary it's programme
with another dinner of the Hungarian
variety for the reason that southern
cooking, no matter how excellent, is
rich heavy and apt to cloy upon the
palate as a steady diet.
While the charm of the cooking Of
the south is something that seems to be
given entirely by the hand and the brain
of the southern cook, and is almost I'M
possible Of accomplishment by the
French chef who attempts to initiate
the waffles, the corn fritters and the
cream gravy that are so easy to the
bandanna crowned cooks of Norfolk
Richmond and Charleston, there are
many easily learned peculiarities in the
southern methods of preparing foods,
just as there are in the creole and New
England recipes.
The breads and the raised and beaten
biscuit can be produced in perfection if
the old-fashioned recipes are strictly
followed, but it is in their very old
fashion that the charm turks. Any at
tempt at up-to-date improvements
speedily spoils the typical character of
the cookery,
The raised biscuit, which is so rare
dish with northerners, can be made
with success after this method. pint
of milk must be heated and in this
heaping teaspoonful of butter is melted
and the milk is allowed to cook till
lukewarnl. Then beat an egg smooth
ly; add to it a level teaspoonful of salt,
a gill of good yeast, quart of flour and
the lukewarm milk Cover the bowl or
pan containing this sponge with fold
ed towel and let it stand over night in
place warm enough to insure it's rising
properly.
The next morning knead the dough
gently for five minutes, using enough
flour to prevent it's sticking to the
hands; make 1t up in small biscuits put
them into buttered baking pan, cover
with folded towel and put the pan in
a warm place for half an hour or until
the biscuits have swollen to twice their
original size. Do not put the pan where
it is too hot to hold the hand. When
the biscuits are light brush them over
the surface with little sugar dissolved
in milk or with melted butter and then
bake them brown in a quick oven and
serve them hot.
Waffles, which have regular place
on southern breakfast tables are rarely
seen=iH the north but when they are
sometimes at seashore and
country inns where old-fashioned dish
as are speciality, they are always APP 1
preciated. They can be made from rice,
and sweet potatoes. The irons
used for baking them always produce
better results when they are old and
tempered to the fire, which must be
very hot and clean.
Raised waffles, with plenty of the
,olored cooks can make excelently in !
northern kitchens, are mixed over |
night. Take one pint of lukewarm
MILK, in which two tablespoonful of |
outter have been melted two table
,poonfuls of liquid yeast, or half of a
mall cake of compressed yeast, dissolv
ID ina gill of water, two eggs beaten,
Of salt and pound Of flour,
When this batter is thoroughly mixed
over 1T and keep 1t over night in
warm place. In the morning heat the
waffle iron, butter it; put In the batter
Without stirring it down and then bake
he waff1es, which may be served with
utter and powdered sugar.
An old southern recipe for chicken pie
will be found rich in results if careful
Y followed. Select for this fowl
Weighing four or five pounds, clean it
arefuly,T singe it and then boil it gent
Y until 1t begins to grow tender in
oiling water enough to cover it, Serve {
his broth with the giblets. When the ]
hicken is done take it up, cut it in ,
1ints as for fricassee, or in pieces Of
size suitable for pie; slice quarter
a pound of fat pork very thin and
" it with the chicken until it is light j
rown. :
After the chicken and pork are fried l
ike them up. and stir into the pan in c
'hich they were cooked a tablespoon IS
IL Of flour; stir it over the fire until 1T 1
brown then add to it point of the +
1icken broth, level teaspoonful Of @
lit and a quarter of saltspoonful of I
apper; stir this gravy until it has
billed for two minutes and use it for
lie pie.
To make the crust for the chicken pie