The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1901-03-17
lowell and cool for half an nour before

towel and cool for half an nour before
using
| If it does not break through roll again
| and use it to line a deep earthen dish
! This pastry can be made for the upper
| crust and a palmer one for the under
part il desired. After the dish is lined
with the pastry put in the chicken and
| 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 served
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. its dis
covery. Half a pound of fat salt pork
is cut up in frying pan and cooked I'M
til the fat is extracted. Then wash and
cut up tender broil.ng chicken soa <
III salt and water for salt an hour, wi e
dry and season with pepper and dredge
with flour. Then fry in the hot fat I'M
til 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; thiCked with a spoonful of flour
and a tablespoonful of butter, add some
chopped parsley, boil up and pour ovSr
the hot chicken.
Chicken with okra is sometimes called
chicken gumbo. A young AMI tender
chicken is cut up, seasoned and rolled
in flour Wash two dozen okra pods an /
slice them tn n, throwing away the stems.
Peel and slice one medium sized onion
Cut a quarter of pound of ham in small
pieces putting them into enough smok-
ing hot lard to half cover them. Then
add the okra, onion and pepper and suf-
foient broth to cover all. Season them
and stew gently until both chicken and
vegetables are quite tender. If the broth
becomes thick, ada to it a little boiling
! water Fried oysters are sometimes
added to the gumbo before serving, and
plain boiled rice Is usually an accom-
paniment of the dish.
Griddle cakes and fritteyS may be made
from the timed corn that can be pur-
chased 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
ccrn must be put through grinding CT
chopping machine to obtain the same
/ result Use a pint measure of the corn
thus prepared Add to it one gill of milk,
the yolks of two eggs not beaten, level
teaspoonful of salt, quarter of a salt
spoonful of pepper and -four enough TO
form a medium still batter, about half
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 enough fat
to prevent burning The same batter
dropped by the tablespoonful into ket-
tie of smoking 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 re-
suits in the way Of flavor, and one of the
choicest dishes al all feasts is the baked
or roast ham.
The Southern method of cooking ham
in cider gives it an admirable flavor.
The ham must be soaked over night in
sufficient cold water to cover 1t, and IN
the morning it is trimmed neatly and
put over the fire in fresh water to cover
it, with one pint of cider and half cup
full of brown sugar added. The ham is
then cooked slowly for four hours with
the kettle covered. Then it is taken out.
the skin removed and the ham is placed
in a dripping pan.
Pour into the pan a pint of cider,
sprinkle it plentifully with brown sugar
and bake it in moderate oven for. one
hour Baste every fifteen minutes with
cider from the pan. When the ham Is
cooked, place it on a platter and after
freeing the pan gravy from superfluous
grease, pour it in a sauce boat and serve
with the ham, either hot or cold.
The wonderful corn bread to be had in
the South owes its excellence principally
to the fact that the corn meal ground i'll
the Southern mills is vastly different
from that to be had from grocers in the
North Many lovers of corn bread have
the meal sent on from the South. When
it is purchased here it should be bought
i'll small quantities, and the white Indian
meal is preferable to the yellow. In the
South the yellow meal is not used except
for the coarse cakes baked in the ashes.
The great difficulty that cocks have
with corn bread seems to be in keeping
it light and fiaky without drying it up
The ssoggy, heavy bread that is often
served Oh Northern tables is a dyspepsia
breeding evil A thorough beating OF
eggs and afterward a similar beating OF
the batter is the secret of the flaky con-
sistency of good corn bread.
A simple method for corn bread is to
sift together one cup Of Indian meal, half
cup Of flour, teaspoon of salt and
three of baking powder Mix with these
half cup each of butter and -four beaten
to a cream, four eggs beaten for two
! minutes and one pint of MIX. Put the
bread into an iron pan well buttered, and
bake it for about twenty minutes until
golden brown on top. Serve hot.
An old-fashioned Indian meal fapjack
is made with q pint Of Indian meal moist
ened Wit hot milk. Let this stand until
cool. Then add level teaspoon of salt
two eggs beaten tc a froth and sufficient
cold milk to make a batter thick enough
to fry. The slapjacks must be cooked
directly after mixing on frying pan or
| soapstone griddle.