The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1906-08-13
SOME CREOLE RECIPES.
Famous Southern Dishes That Appeal
to All SO Fortuaats as to
Taste Them.

Cornmeal Bread.
Rub a piece OF butter the size OF an
egg. into a pint OF corn meal Make
it a batter with two eggs and some
new milk. Add a spoonful Of yeast
Set by the IRE an hour 10 rise. Butter
little pans, fiji them and bake.
Couche CcCehe.
Make . paste as you make for eorh
bread By the above recipe. Sweeten
II with sugar. Instead OF putting it in
a pan. grease a pot with lard. and as
the paste adheres TO the side Of the
pot, scrape II on with q spoon. Con-
tinue scraping it on as soon as II ad-
heres. until the contents are all cooked
1t is a nice breakfast dish.
Corn Fritters.
Take a can OF corn, stir in gradually
two tablespoonfuls Of -four. three eggs,
beaten light. salt and pepper to taste.
Mix all we'll together. Allow one Ia
blespoonful to each 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,
take one can Of it. season with salt,
then separate i've eggs, beat the yolks
until very thick. to which add one gill
of cream or rich milk After mixing
well, then with a spoon stir it by de-
grees into the corn. Whisk the whites
until stiff and dry. which stir lightly
through, half at a time. Have ready
in frying pan an equal quantity Of
lard and butter boiling hot. Then pour
in the mixture and fry quickly. When
done take it out Of the pan. place on
a heated dish and send TO the table
hot
Corn Pone.
Into two cupfuls OF corn meal mix
one tablespoonful OF sugar, scald with
two cupfuls Of boiling water and let
stand until it swells and becomes luke
warm. then add half a half ounce cake
OF compressed yeast dissolved In a lit
tie cold water. II too stiff reduce 1t
with warm water TO a consistency suffi-
cient to retain its form, then put II in
the baking pan. Let 1t rise four or
five hours and bake in a moderate
oven until thoroughly done. Pone
should be eaten fresh and warm. but 1t
is also nice toasted, after it is a day
old.
Veal Soup.
Into four quarts Of water put three
pound joint Of veal. well broken, and
put on the fire 10 boil. In a separte
dish put a quarter OF pound OF mac
aroni, with just enough water TO COW
er 1t and boil until tender; then add
a little butter Finally the soup should
be strained. seasoned with pepper and
salt Afterwards add the macaroni
and the water in which II was boiled.
II is an Improvement to add one pint
of cream or rich milk and celery fla
vor.
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
well Drowned add one cupful OF hot
water, cover and simmer half an hour.
Then take out the chicken and put on
a platter in a warming oven: have
ready bowl OF rice (cooked) put II
into the frying pan in which the chick
en- liquid has simmered. add two toma-
toes chopped tine. a chilli pepper, also
chopped fine. Toss all together lightly
with a fork. Pile high in the center
of a platter and lay around 1t The
pieces of fried chicken; garnish with
stoned olives.-Philadelphia Press.