The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1905-12-14
Some Creole Recipes
Famous Southern Dishes That Appeal
to All So Fortunate as to
Taste Them
CORNMEAL BREAD

| CORNMEAL BREAD
Rub piece of butter the size of
an egg into a pint Of corn meal.
Make 1t batter with two eggs and
some new milk. Add a spoonful Of
yeast. Set by the fire an hou- to
rise. Butter little pans, fill them
and bake.
| COUCHE COUCHE
Make a paste as you make for
corn bread by the above resipe.
Sweeten it with sugar. Igstead OF
putting it IN a pan, grease a pot
with lard, and as the pas,e adheres
to the side ot the pot, scrape it off
with a spoon Continue sCraping
it off as soon as it adheres until the
contents are all cooked 1t is
nice breakfast dish.
CORN FRITTERs
Take a can of corn, sir in grad
ually two tablespoonluls Of -four,
three eggs, beaten light, salt and
pepper to taste. Mix all well to-
gether. Allow one tablespoonful
to Reach fritter. Fry in boiling
lard and send hot to the table.
These are nice for breakfast and
may be prepared the night before.
CORN OMELET
When fresh corn is not in season
| IA La rs ,trttl, calf
then separate five eggs, beat the
yolks until very thick, 20 which
add one gill Of cream or rich milk.
After mixing well, then with
spoon stir it ny degrees into the
corn. Whisk the whites until stiff
and dry, which stir lightly through
half at time. Have ready in a
frying pan an equal quantity OF
lard and butter boiling hot. Then
pour in the mixture and fry quick
| ly. When done take it out of the
pan, place on a heated dish and
send to the table hot.
CORN PoNE
Into two cupfuls os corn meal,
mix one tablespoonful Of sugar,
scald with two cupfuls of boiling
water and let stand until it swells
and becomes lukewarm, then add
half ounce cake of compressed
yeast dissolved in a little cold
water, if too stiff reduce it with
warm water to consistency suffi-
cient to retain its form, then put it
in the baking pan, Let it rise four
or five hours and bake in a moder-
ate oven until thoroughly done.
Pone should be eaten fresh and
warm, but it is also nice toas'ed,
after il is a day old.
VEAI. SOUP
Into four quarts of water put a
three pound joint of veal, we'll
broken, and put on the fire to boil.
In separate dish put quarter of
pound Of macaroni, with just
enough water to cover it and boil |
until tender; then add a little but
ter Finally the soup should be
strained, seasoned with pepper and
salt. Afterwards add the macaroni
and the water in which it was
boiled. 1t is an improvement to
add one pint of cream or rich milk
and celery flavor.
SOUTHERN FRICASSEE
Cut up a chicken. Dry each
piece and dip in beaten egg and
roll in cracker dust; season with
pepper and salt and fry each piece
very brown, in half butter and half
lard, When we'll Drowned add one
cupful of hot water cover and SIM
mer half an hour. Then take out
the chicken and put on a platter in
a warming oven; have ready bowl
of rice (cooked) put it into the fry
ing pan in which the chicken liquid
has simmered, add two tomatoes
chopped fine, a chill pepper, also
chopped fine. Toss all together
lightly with a fork. Pile high in
the center of a platter and lay
around it the pieces of fried chick
en-; garnish with stoned olives
PhilaaeLbhia Press.