Graham guardian., 1912-01-26
SIX FAMOUS RECIPES
GOOD THINGS TO EAT AS con.
cocTED IN KENTUCKY.
Any Housewife Will Find II Worth
While to Try Gumbo, 6uttermilk
Biscuits, Soft cornbread and
Sweet Picked CantaIoupe.

Gumbo.-Cut young hen into neat
Joints as for frying; brown the pieces
In hot drippings; remove to soup
pot and add two quarts Of hot water
and two Of three thin slices OF sweet
breakfast bacon; boil slowly until the
meat is tender; season with salt and
pepper when the meat is about half
done. If the meat is to be served sep
arately return it to the frying pan
In which 1t was Drowned; add cup
Of the stock and cup OF milk; let
It boil up and thicken with -four and
water. II not to be used as sepa-
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 onesj, cut In quarter
inch slices; the corn from six ears.
one large onion, cut in small cubes,
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
very thick but delicious soup.
HuttermIIk BIscuIts.--One quart
-four, one teaspoon Of salt, one heap
ing teaspoon soda and the same OF
cream of tartar; half cup shortening;
rub all well into the -four and mix to
a soft dough, with buttermilk that Is
about two days old. A little sour
cream makes them more delicate.
smothered Chicken.--Split broilers
or young frying chickens down the
back from the neck to the tail. be-
fore drawing; remove the entrails,
wash and break the collar and wish
bones, SO the chicken will lie fat In
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
wooden toothpicks, put few Jumps OF
butter on the breast and legs and
wings; add three cups hot water and
roast in moderate oven half to three
quarters Of an hour, or until tender.
Remove the chicken to the platter and
add cup of milk to the gravy, let 1t
come to a boil and thicken with -four,
rubbed smooth in water. Serve with
hot buttermilk biscuits.
Fried corn.--With sharp, thin
bladed knife shave the tops Of the
grains off and then press out the pulp,
by scraping the edge OF the knife
down the length OF the cob. Have
three tablespoons Of bacon or ham
drippings in a frying pan; put the
corn into this and add enough hot wa
ter to cook the corn without allowing
It to stick to the pan. Cook 20 min
utes; season with salt and pepper;
add cup rich milk; let 1t boil up and
serve.
Soft cornbread.--Two cups corn
meal, one cup boiled rice or hominy;
half cup sweet milk, two eggs, a
piece butter size Of an egg. Put but
ter and salt into the meal and pour
boiling water over it till 1t Is the
consistency Of mush: add the rice and
milk, beat the eggs stir and add the
last thing.
Sweet Picked canteloupe.--Half
dozen ripe canteloupe: pare and cut
In half-inch slices or less. put into
jar with enough vinegar to cover:
a little salt should be added to the
vinegar before putting in the fruit
Let stand "a hours; take out and
cover with fresh water; let stand an
hour or two; put in O kettle with
A. - h~~
been added sugar in the proportion Of
five pounds to the gallon OF vinegar.
Boil until clear. In another vessel
add to a quart Of vinegar, one piece
OF horseradish. one tablespoon Of
white mustard and three pieces Of
white ginger root, two dozen whole
cloves, one tablespoon mace, boil well
and when the canteloupes are cold
pour over them. These are very fine.