The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1901-04-01

the pork IN layers, pour over sufficient
gravy to moisten; cover them with a
top crust, wetting the edges of the crust
to make them adhere; cut the top to
permit the steam to escape, brush over
with beaten egg and bake in a moderate
oven The leftover gravy may be serv-
ed at table with the pie.
| Fried chicken and cream gravy is an
other dish associated with the south in
its perfection. Cooked with okra it is
excellent, and fried with salt pork it is
most typical of the region of it's dis
covery. Half a pound of fat salt pork
is cut up in frying pan and cooked
until the fat Is extracted. Then wash
and cut up a tender broiling chicken,
soak in salt and walter for half an hour
wipe dry and season with pepper and
dredge with flour. Then fry in the hot
fat until each piece is a rich brown on
both sides. Take up, drain and set
aside in a hot covered dish. Pour into
the gravy left in the frying pan cup
of milk, or cream; thicken with a
spoonful of flour and a tablespoonful of
butter; add some chopped parsley, boil
up and pour over the hot chicken.
Chicken with okra is sometimes call
ed chicken gunlbo. A young and ten
der chicken is cut up, seasoned and
rolled in -four Wash two dozen okra
pods and slice them thin, throwing away
the stems. Peel and slice one medium
sized onion. Cut quarter of pound
of ham in small pieces, putting them
into enough smoking hot lard to half
cover them. Then add the okra, onion
and pepper and sufficient broth to cover
all. Season them and stew gently UNI
til both chicken and vegetables are
quite tender. If the broth becomes thick
add to it little boiling water. Fried
oysters are sometimes added to the
gumbo before serving, and plain boiled
rice is usually an accompaniment of
the dish.
Griddle cakes and fritters may be
made from the timed corn that can be
purchased at the grocer's, although the
fresh green corn should always be used
when it is obtainable. The fresh corn
may be grated from the ears, but the
canned corn must be put through
grinding or chopping machine to obtain
the same result. Use pint measure of
the corn thus prepared. Add to 1t one
gill of milk, the yolks of two eggs not
beaten, level teaspoonful of salt,
quarter of a saltspoonful of pepper and
flour enough to form a medium still
batter, about half a cupful. Beat the
whites of the eggs to stiff froth, mix
them lightly with the batter and bake
the griddle cakes on griddle or frying
pan, using just enough fat to prevent
burning The same butter dropped by
the tablespoonful into kettle of smok-
ing hot fat and fried golden brown will
make excellent fritters. They must be
taken up with SKINNER and allowed to
rest on brown paper for moment to
free them from fat.
The southern method of cooking ham
has always been esteemed by epicures, |
Virginia hams being famous the world
over The method of curing hams in
the south seems to produce the finest |
results in the way of flavor, and one of |
the choicest dishes at all feasts is the |
baked or roast ham.
The southern method of cooking a |
nam in cider gives it an admirable fla
vor. The ham must be soaked over |
hight in sufficient cold water to cover 1t |
md in the morning 1t is trimmed neatly |
md put over the fire in fresh water to |
over 1t, with one pint Of cider and half |
/, cupful of brown sugar added The
lam is then cooked slowly for four
hours with the kettle covered. Then
t is taken out, the skin removed and |
he ham is placed in dripping pan.
Pour into the pan a pint of slider,
sprinkle it plentifully with brown SUI
gar and bake 1t in a moderate oven for
me hour. Basic every fifteen minutes
With cider from the pan. When the
fs,tsi Is cooked place it on a, platter and
lfter freeing the pan gravy from super
iuous grease, pour it in sauce boat
md serve with the ham, either hot or
old.
The wonderful corn bread to be had
n the south owes IT'S excellence princi-
,ally to the fact that the corn meal
,round in the southern mills is vastly
from that to be had from gro
ers in the north Many lovers of corn
read have the meal sent on from the
outh. When it is purchased here it
hould be bought in small quantities,
nd the white Indian meal Is preferable
o the yellow. In the south the yellow
neal is not used except for the coarse
axes baked in the ashes.
The great difficulty that cooks nave
nth corn bread seems to be in keeping
light and fiaky without drying it up.
he soggy, heavy bread that is often
srved on northern tables is a dyspep
Ia -breeding evil A thorough beating
eggs and afterward a similar beat
lg of the batter is the secret Of the
aky consistency of good corn bread.
A simple method for corn bread is to {
# together one cup of Indian meal
alf cup of flour, a teaspoon of salt
nd three of baking powder Mix with
lese a half a cup each of butter and !
our beaten to a cream, four eggs beat
/ for two minutes and one pint of L
ilk Put the bread into an iron pan T
ell buttered, and bake 1t for about n
venty minutes until golden brown on I
III. Serve hot. L
An old-fashioned Indian meal flap n
ok is made with pint of Indian meal 4
with hot milk. Let this stand
It'll cool. Then add a level teaspoon
salt, two eggs beaten to a froth and E
fficient cold milk to make a batter
lex enough to fry. The slapjacks F
ust be cooked directly after mixing
frying pan or soa pstone griddle.--