The Washington herald., 1912-11-30
TOPICS OF INTEREST TO EVERY WOMAN
EDITED JULIA CHANDLER
Dishes. Which Are Fapored
In the Land of Dixie

know how, In q ssirup Of sugar and
water, II Is a cousin very far removed
from the sweet tuber cooked in the same
manner as the white potato.
Favorite South Carolina Dish.
This is hearty and good: Cut two
thick slices Of bacon in dice and put into
until the bacon Is a nice crisp brown,
but not scorched the least Then add
raw cabbage sliced into fine shreds, and
one and one-half cups Of water: let boil
thirty minutes; then add salt, black pep
per, and a dash OF red, or a bit of chill
pepper pod. When done, serve It on a
foundation Of plain boiled. unsweetened
rice.
Hum Baked with Peanuts.
We have eaten this and regret we fall
ed to get the full details of the process.
II must be a well-cured ham-that is,
home raised and home cured pOrlx-but
not necessarily a Southern ham. Boil
1t in the usual way. and let It get cold
in the same liquor. Have your beans
soaked and boiled, or peanuts cooked
tender. but not soft. Put the ham, after
removing the skin and scoring the fat
in a deep baking pan, and surround It
with the beans or nuts, a few spoonfuls
OF the liquor and little molasses, a few
slices Of onion, and salt and pepper, and
bake same as beans and pork, Until
beans are a rich brown. Add enough
liquor to keep beans and ham moist
The ham may be covered with sugar and
bread crumbs and little spice when put
In to bake.
Peach CobbIer.
This is a typical Southern dessert:
Butter a two-Quart pudding dish and put
in one and one-half pints Of pared and
pitted peaches. Cover with water and
add half a cup of sugar. Make a crust
of one cup fresh buttermilk, half a cup
of butter or meat drippings, half a
teaspoonful of soda in the buttermiIk,
and a little salt. Mix with flour same
as biscuit dough, and roll out the size
of the dish. Place the crust over the
peaches, and with a sharp knife slash
the crust in two or three places to allow
the steam to escape; and bake until the
crust and peaches are well done. Serve
hot with or without sauce, or with plain
cream aud sugar.
Perslmmon Pudding.
One quickly associates this with a pos
sum dinner, but II Is served with chicken
and boiled or baked ham. Take half a
gallon of ripe persimmons and one quart
of sweet milk. Mix well together and
rub through a cOlander to remove the
seeds and skins. To this add three beat
en- eggs. two cups Of sugar and -four TO
make the consistency of cake dough or
batter. Use cinnamon or nutmeg TO
flavor and bake in a bread pan. When
done II is cut in slices like corn bread
and eaten with cream or fruit sauce.
White Coffee Cream.
We have enjoyed this famous old-time
creole recipe, known as creme blanche
au cafe" II you think IL worth while
to try you will be repaid by its delicious
ness. Parch two ounces OF coffee, and
while still hot add the grains to a pint
Of scalded milk in double boiler Add
half a pint OF cream and the yoIks of
three eggs beaten with four ounces of
powdered sugar. Let 1t reduce to one
half the original quantity, then take
of and strain until clear; let 1t cool,
then serve.
Fried Pies.
There are two fried pie recipes. both
old-time favorites in Dixieland. One way
Is to make a good paste and cut It out
the size Of small saucers; put on one
hah the round large spoonful Of what
ever filling you use on One-half the
round; turn over the other half and
pinch the edges well together. Place
in a basket and fry in deep fat until
nicely Drowned. and eat hot or cold.
The other method is to make a rich
biscuit crust. roll out thin, and cut
rounds the size of a tea plate; fry these
in an iron skillet in enough lard or
drippings to cook we'll done and a nice
brown. Place on a hot plate and spread
with peach marmalade. rich thick apple
sauce, or, II you can't get either, a thick
sauce made of dried peaches or apples.
But unless you can get the oId-fashioned
dried fruit you might as well use fresh
fruit sauce or a marmalade or jam.