The Richmond Virginian. (Richmond, Va.) 1910-1920, 1916-06-20
Collection Of Old
Southern Recipes

The following recipes for the prepar-
ing OF vegetables were selected from
the Collection OF Old Southern Re-
cipes which The virginian Is pub
fishing from time to time:
VeGetahles-How to Cook Them.
To boil vegetablea take care to put
them In boiling water; to bake them.
have hot oven. All vegetables should
be thoroughly done. II cooked at all.
They should be always fresh gathered,
II possible. Dried beans. peas and
corn should soak In warm water be-
fore cooking and they require more
time than fresh vegetables. In gath
ering peas. beans or cucumbers. take
care to select such as are young and
tender. though avoid an extreme in
this respect. Gather vegetab les early
In the morning. as the hot sun withers
and makes them tough or fiabby. Peas
and beans should be boiled in Just
enough water to make them tender
and the water should dry into them.
50 that no sweetness may be lost.
Uncover stewpan as soon as they are
soft and they will dry the sooner.
Add seasoning before serving them.
Most boiled vegetables require little
salt.-Mrs Mason.
Scalloped Artichokes.
Wash and scrape the artichokes and
stew until done. adding a seasoning
of salt and pepper before removing
from stove. Drain and put in a casse-
role in the following order; A layer
OF artichokes, a little cream sauce a
sprinkling of cracker crumbs and a
few shavtngs of pimento, another layer
of artichoke. etc, until the dish is
filled. Sprinkle cracker crumbs over
the top and bits of butter. Bake
few minutes in oven until nicely
Drowned on top. Chopped parsley
may be used instead of pimentoes, IL
preferred.
Scalloped Cabbage
Boil the cabbage in water for about
flve minutes adding a pinch of soda
Drain thoroughly and place cabbage
in clear water again-enough to COW
err it--and boil until tender. Chop the
drained cabbage and place a layer of
1t in a porcelain dish. Cover with
sauce made OF one cup milk. two table
spoons butter, two tablespoons -four.
and seasoning to taste. Cover the first
layer OF cabbage with sauce and
| sprinkle with grated cheese. Repeat
until the materials are all used.
Sprinkle the top with paprika, grated
cheese and bread crumbs. with dabs
of butter. Bake until brown. The
Corn Fritters.
Take five ears of corn. cut down and
scrape 1t out; add one half pint of
cream. one egg. with salt and pepper
to taste. Add -four enough to make
thin batter and fry in butter.
Fig Fritters.
One quart flour, three eggs, a little
salt and enough chopped figs to make
= batter. Fry in hot lard.
Frijola.
One can kidney beans ono cup
grated cheese, one heaping tablespoon
chopped green peppers, one heaping
tablespoon grated onion, one spoon
butter. season highly. Put beans in
| chafng dish; when heated through,
| stir In the cheese. When cheese Is dis
| solved. add pepper. onion. seasoning,
sd cook for a few minutes. Serve
on thin slices of hot, buttered toast
Great Hominy or Roanoke Hominy.
Pick out one dozen fine full ears of
white hominy corn. shell off the good
grains, and put them In a large wooden
| mortar. Pour on boiling water to COW
er them; then. with a wooden pestle
Cat the lower end Of which has been
driven in an iron wedge). rub the corn
up and down in the water till the
husks are all loose. Then remove the
the corn into shallow tray and win