The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1906-03-01
SOME CREOLE RECIPES.
Famous Southern Dishes That Appeal
to All So Fortunate as to
Taste Them.
Cornmeal Bread.

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 fire an hour to rise. Butter
little pans, fill them and bake.
Couche Couche.
Make q paste as you make for corn
bread by the above recipe. SWeeten
it with sugar. Instead of putting it IN
a pan. grease pot with lard, and as
the paste adheres to the side OF the
pot, scrape it off with a spoon. Con-
tinue scraping it off as soon as it ad-
heres, until the contents are all cooked.
1t is a nice breakfast dish.
Corn Fritters.
Take can of corn, stir in gradually
two tablespoonfuIs of -four, three eggs,
beaten light. salt and pepper to taste.
Mix all well together. Allow one ia
hlespoonful 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.
w
take one can of it, season with salt,
then separate five 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 a 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 half ounce cake
Of compressed yeast dissolved in a lit
tie cold water, if too stiff reduce it
with warm water to a consistency sufi-
cient to retain its form, then put it in
the baking pan. Let it rise four or
five hours and bake in a moderate
oven until thoroughly done. Pone
should be eaten fresh and warm, but ii
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 to boil In a Separte
dish put quarter Of a pound of mac
iaroni, with just enough water 10 Gov
er it 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 it was boiled
Il is an improvement to add one pint
of cream or rich milk and celery fla.
yor.
Southern Fricassee
Cut up 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 or
q platter in a warming oven; have
ready bowl of rice Cooked put il
into the frying pan in which the chick.
en- liquid has simmered, add two toma.
toes chopped fine. a chilli pepper. also
chopped fine. Toss all together lightly
with fork. Pile high in the center
of platter and lay around it the
pieces of fried chicken; garnish with
stoned veS-PhiladelDhia Press.