Evening star., 1903-10-24
sou HERN COOKING
Stray Leaves Found From a
Valuable Book.
UNKNOWN DELEGATES
KENTUCKY SQUIRREL SOUP IS
ONE OF THEM.
New Orleans Chicken Gumbo is Seldom
Tasted Outside Its Native
City.
UNKNOWN DELEGATES

| For generations the south has been noted
| as the land of good cooks. But good
| cooking is not matter Of place. Northern
| women are now using southern receipts
| with gratifying success. Here are a few
receipts that are famous below Mason and
| Dixon's line:
| Kentucky Squirrel Soup.-Have three
squirrels cleaned and skinned. Four hours
before the time of serving put them into a
gallon of cold water, into which table
spoonful of salt has been thrown, and SIM
mer until the meat drops to pieces. When
it has been cooking an hour add three to-
matoes, three ears of corn, a little chopped
celery, few lima beans and three pota-
| toes. When done strain through a coarse
cloth, return to the fire and add a little
chopped parsley. Boil ten minutes and
thicken with lump butter well rolled in
| flour.
Hampton Terrapin Stew.-Stew two ter
| rapins into boiling water and cook until
| the meat loosens from the skin. Take the
| shell off carefully, as breaking the gall
will spoil the terrapin. Chop the meat, add
| a cup of port and half a cup of sherry wine,
| a dessert spoonful Of Worcestershire sauce,
! a teacup of currant jelly, pinch of cay
| enne pepper and a little salt. Stew for
ten minutes. Then add cup of cream,
stirring vigorously. AS soon as the cream
is hot, serve the stew. The addition of a
little mustard will be an Improvement to
some palates.
New Orleans Chicken Gumbo.-Boil can
| of tomatoes for an hour and strain. Put
some butter in the stew pan. Add quarter
pound of ham cut in small pieces, and two
| small onions sliced. Fry for five minutes
| Then put in a can of okra-canned okra Is
almost as good as fresh-and fry all togeth-
er for fifteen minutes, stirring constantly.
II
stock a chicken which has previously been
cut up and fried in butter, and some salt
and pepper. Cook slowly on the back OF
the stove for an hour. Add half cup1ul
of boiled rice a quarter of an hour before
serving 1t requires constant watching and
stirring, as 1t burns easily. A little green
pepper improves the flavor.
dredge with flour and fry in melted butter.
Make a sauce of two tablespoonfuls OF but
ter Drowned in flour, two olives, three muSh-
rooms and a little parsley, all chopped
fine. Add a cup of boiling water. Put the
fish on in stewpan, pour the sauce over
them and simmer for four minutes. Take
the fish out and put on hot platter ADA
to the sauce in the pan two tablespoonfuls
of capers, cut into small pieces, and thicken
with a half teaspoonful of flour. Let it
come to boil and pour over the fish,
Cumberland Mutton-Rub a leg of NUT
ton with saltpeter and hang it up for two
days. rubbing it several times day with
CLOTH Boil a quart of claret with tea
spoonful of allspice and pour boiling hot.
over the mutton. Cover and put aside for
few hours. Then bake in the oven,
basting with the wine, to which lump Of
butter has been added The mutton will
taste like venison when served with cur
rant jelly.
Chicken Pudding-Cut up three young
chickens. Put into a quart Of cold water
l,,,;tl Obj Ia
pepper and lump of butter the size of an
egg. Simmer until done. Make a batter of
| six eggs, well beaten; a quart of milk, a
| pint of flour and two tablespoonfuls of but
ter Put the chickens and a little of the
| water they were boiled in, with some chop
ped ham, in the baking dish. Pour the bat
| ter over them and bake in moderate oven
| until brown. Chop up the giblets and add
with lump of butter rolled in flour. Serve
| as a sauce to the pudding.
Baked Corn-Cut the grains off nine ears
! of corn. Put in buttered baking dish,
| with a scant quart of milk, two tablespoon
fuls of cream, teaspoonful of salt. table,
| spoonful of butter and one well-beaten egg.
| Bake for an hour and a half.
Cornmeal Pone-At night mix a quart of
| cornmeal with water, a tablespoonful of
yeast and little salt Mix them enough to
| stir easily. In the morning stir in three
| well-beaten eggs, a teaspoonful of soda
| and cupful of sour milk. Make the batter
| thin enough to pour it into the pan. Bake
| for three-quarters of an hour.
| Beaten Biscuit.-Use three pints of sift-
| ed -four, tablespoonful Of lard and a tea
| spoonful of salt. Work the lard into the
| flour and add a cup and half of ice
water. Stir with the hand until stiff
dough is formed. Knead on the board un-
| til it is smooth. Beat with the rolling pin
until it puffs. Roll half an inch thick prick
4 Ivx-it, nyty nt,1I INa1y ~, ,AIr
| Rebel Cake.-Allow one cupful of. butter
| and two of sugar creamed together; one
eupful of sour milk, three cupfuls of sifted
| cupful of blackberry jam and one cupful
! of mixed spices-cinnamon, allspice and
| nutmeg Stir the sifted -four into the
| jam, add the creamed sugar and butter then
| the eggs and then the spices Add the soda
| to the milk and add to the cake mixture
| Bake in layers. Ice with an icing made of
| four whites of eggs. beaten with half
| cupful of powdered sugar.
Almond Cake.-This requires the beaten
| whites of nine eggs. half pound of sugar,
pound of blanched almonds, half a dozen
| bitter almonds and half a teaspoonfuI of
| mace. Chop the almonds fine cream the
| butter and sugar and sift the -four Stir
| all together and bake in shallow tins
| After 1t Is baked. Ice
| Layer Cake.-This requires threee eggs,
whites and yolks beaten separately; one
| cupful of sugar. half a cupful of butter
| half a cupful of rich milk, two cupfuls of
| -four, one teaspoonful Of vanilla extrast and
| two level teaspoonfuls of baking powder
| Cream together the butter and sugar. Add
| the yolks of the eggs and the milk. Sift the
| baking powder through the -four and add
to the mixture. beating well. Stir in the
whites. pour into layer tins and bake
| This receipt will fill three tins.
| Caramel Filling for Cakes-Boil a cupful
| OF brown sugar in half cupful of boiling
| water until 1t threads Beat the white of
| an egg until stiff and add to it three table,
| spoonfus of cocoa and half a teaspoonful
| of favoring. Pour the boiling syrup over
the egg and cocoa and stir in bowl until
| 1t hardens.
| Fig Jelly Filling.-Take a pound of figs.
| chopped fine cupful Of sugar and half
a cupful of boiling water. Boil to a Jelly,
| stirring constantly.
| Cocoanut Filing.-Grate a fresh cocoa
nut and leave a dish for several hours,
| tossing occasionally with silver fork.
| Ice the cake layers while hot with the white
| of one egg beaten to a froth with half
| fuI of