Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1911-12-15
SIX FAMOUS RECIPES
GOOD THINGS TO EAT AS COM
cocTEp IN KENTUCKY
Any Housewife viii Find II WORTH
While to Try Gumbo, 5uttermilk
Biscuits, Soft cornbread and
Sweet Picked cantaIoupe.

Gumbo.-Cut a young hen into neat
Joints as for frying; brown the pieces
In hot drippings; remove to a soup
pot and add two quarts Of hot water
and two or three thin slices of sweet
breakfast bacon; boil slowly until the
meat is tender; season with salt ana
pepper when the meat is about half
done. If the meat is to be served Sept
arately return 1t to the frying pam
in which 1t was Drowned; add a cuuf
of the stock and a cup Of milk; leg
it boil up and thicken with -four ana
water. If not to be used as a sepa4
rate dish, slip the meat from the
bones and chop moderately fine; DO
not grind; and set aside, while YOU
add to the stock in which the chicken
was cooked, one quart of okra pods
Gender young ones), cut In quarters
inch slices; the corn from six ears4
one large onion, cut in small cubesj
and two or three tomatoes, peeled and
cut in small pieces; let these boil
half an hour and just before serving
add the chopped chicken. This makes
a very thick but delicious soup.
ButtermiIk Biscuits.-One quart
flour, one teaspoon of salt, n heap
ing teaspoon soda and the anne Oh
cream of tartar; half cup s~hortening5
rub all we'll into the flour and mix td
a soft dough, with buttermilk that Isl
about two days old. A little SCUM
cream makes them more delicate.
Smothered Chicken.-Split broilerS
or young frying chickens down ths
back from the neck to the tail, bel
fore drawing; remove the entrailsJ
wash and break the collar and wisht
bones, so the chicken will lie fiat iH
the pan, breast side up; season with
salt and pepper on both sides, and lay
two strips of sweet bacon across the
breast and legs, securing 1t with
toothpicks, put a few Jumps OF
butter or the breast and legs and
add three cups hot water and
roast in a moderate oven half to three
quarters of an hour, or until tenderI
Remove the chicken to the platter and
add a cup of milk to the gravy, let ii
come to a boil and thicken with four
smooth in water. Serve with
lot buttermilk biscuits.
Fried corn.-With a sharp, thin
knife shave the tops Of the
grains off and then press out the pulp
~ scraping the edge Of the knife
Town the length of the cob. Have
hree tablespoons Of bacon or ham !
lrippings in a frying pan; put the
,orn into this and add enough hot Wa
er to cook the corn without allowing
t to stick to the pan. Caclx 40 min
ties; season with salt and peppera
i'd a cup rich milk; let 1t boil up and
Ierve.
Soft Cornbread.-Two cups corn@
neal, n cup boiled rice or hominyS
lalf cup sweet milk, two eggs, q
'iece butter size of al egg. Put but
er and salt into the meal and pour
water over it till it is the
consistency Of mush; add the rice and
milk, beat the eggs stiff and add the
asst thing.
Sweet Picked CanteIoupe.-Half
ripe canteloupe; pare and cut
n half-inch slices or less, put into a
ar with enough vinegar to cover;
little salt should be added to the
inegar before putting in the fruit.
let stand "a hours; take out and
with fresh water; let stand an
our or two; put in a kettle with
resh vinegar to cover, to which has
cen added sugar in the proportion Of
pounds to the gallon of vinegar.
'oil until clear. In another vessel
id to a quart Of vinegar one piece
I horseradish, one tablespoon of
'hite mustard and three pieces Of
'hite ginger root, two dozen whole
one tablespoon mace. boil we'll
nd when the canteloupes are cold
our over them. These are very fine.