The Richmond Virginian. (Richmond, Va.) 1910-1920, 1916-04-12
| COLLECTION Of OLD
SOUTHERN RECIPES

The old-tine housekeepers of the
Southern part OF the United States
were famous for the excellent tables
which they set; the recipes from the
women of North Carolina and vir-
sinfa are still celebrated. The few
surviving Cookbook containing any
OF these recipes, are exceedingly rare
and valuable. Tho cookbook which
Mrs. Mason compiled before the Civil
War is now out of print, the remain
ing copies being so valuable as not to
be procurable at any price. The
Capital City Recipe Book" COM
piled by the ladies OF the Presbyterian
Church Of Raleigh, N. c.. to pay off
church debt, ran quickly through
two editions: still the orders were not
filled, but the debt was paid and the
proud Southern women chose not to
give any further publicity to their
old family records.
Southern lady has recently been
at work compiling recipes which have
been handed down in her family and
In those OF her friends. Some of them
are quoted from Mrs. Mason's and
from the Capital City Recipe Book;
many are far older, some of the corn
bread and hominy recipes being
thought to date back to the time OF
Sir Walter Raletgh's first visit to
America. The matority are from Vir-
Stnia. North and South Carolina, Ten
nessee. Georgia. Florida, Louisiana
and Kentucky. Many are not very
explicit. for the old "mammies" dis
dafned exact measurements and prid-
ed themselves on their expert instinct
where such matters as seasoning were
concerned Others had to be altered
In order to be practical for modern
housekeepers: for instance, most of
the ovens referred to were old Dutch
ovens or open fires, and the kitchen
utensils were unlike those used to-
day. Also their sugar was the old
fashioned cone sugar which was re-
quired to be pounded and sometimes
'sifted through silk" Housewives of
yore invariably used the best of in
gradients. this fact, in part accounting
for the delicious food.
Johnny Cake" Is especially famed
In North Carolina: Hopping John is
favorfte South Carolina dish and
Sally Lunn" speaks OF Virginia's Gull
mary art. "'Possum and 'Tato" 10
still the best-beloyed OF all food with
Southern negroes, no matter what
people enjoy It. too. Rock Fish
ChowGer'' belongs to North Carolina,
and 'Cooter Hash to South Carolina !
The bread. meat and cake recipes are
especially fine; the salads. sandwiches,
ices and sauces are more modern. !
while the puddsngs are nearly all very
old
This valuable collection has been
given The Christian Science Monitor,
Through the courtesy OF the compiler. |
The recipes Will appear in the pages
Of the Monitor from time TO time. the
first instalfrnent being given below:
Mrs. Mason's Premium Bread-So. 4.
Sift three quarts Of best white -four
into pan: take out three tablespoon
fuls Of -four and scald 1t with boiling
water Cool this paste with three
tahlespoonfuls of new milk and a. little
cold water; then add one. egg. one
tablespoonful Of sugar. and one of
salt
Make an opening in the center OF
tho pan OF four, pour in the above
mixture. with cupful OF weli-risen I
home made yeast, or it's equivalent,
one yeaEt-cake dissolved IN one cup
Of fuke-warm water. Add enough
water to form a moderately stiff
dough ana knead IL well. The water
should oe fukewarm in cold weather
and cold In hot weather. Put bread TO I
rise In q TN pail with close-fltting top.
Otherwise a hard crust will form
Three tests:
1t should rise 20 twice it's size
1t should feel like a loosely filed
cotton cushion.
1t should shake throughout when
suddenly touched on one side.
Mold the loaves or rolls; let them
rise as before, with the three tests.
Wet 4fhsTn ever with. cold wafer and
bake Immediately IL the foaves are 10
be sweet. Delay will spoil It. Bake
slowly and. to see IL 1t 10 done. strike
with the hand 1t is done If the
sound is hollow or clear; II dull or
heavy, return at once 70 the oven.
When done. It should have a light
brown crust
Mrs. MaSou's Premium Rread-No q.
Made the same as No !, leaving out
the sugar and egg