Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1917-05-21
Real Old Virginia Dinner

70 tHc EdtOr OF Wonldn's PAGE.
fun the dishes which gSu go to SenGr9e mas S no an me old
fashioned Virginia dinner and how they arc
preparedF wish to give such dinner shortly.
tMrs.) G. l.. VI.
These are the dishes and the directions
Tor making them as set down by an old
colored cook at White Sulphur Springs.
where these dinners are so much sought
after, Chicken. OF course, is the piece de
resistance. No hors d'oeuvres or soup are
needed with such a repast. A great platter
or fried chicken is put on the table; at the
four corners are Dishes II coleslaw with
cream spiced grapes or cherries, picked
peaches and mixed pickle or piccallli. made
In the autumn in sufficient quantity to last
year There are corn fritters. Of course
and there are beaten biscuits that melt I'm
ones mouth, and there Is spoon corn
bread" or batter bread" as II is variously
called There are baked apples. baked in a
covered crock in the oven until they Jelly.
and asparagus, green peas spaghetti au
gratin' candied sweet potatoes and stuffed
baked irish potatoes and with all this Is
that Incompatible cream gravy that some
now none but a real dusky nanny can
ever make taste just right Then. when
every one has eaten so much that he cannot
maple syrup are brought on, and one starts
all over again. Coffee, Of course; but Moth
ing else save sparkling spring water. for
the Nirginias are dry. Then there is that
incompatible Virginia ham, served with the
chicken and combining all the havors Of
corncoos and hickory Goals and the per-
fumes of Araby
For the corn frtters allow one egg for
every cupful Of grated corn and table
spoonful OF cream. Beat the eggs until
light, add the cream, one and one-half
tabespoonfuls Of melted butter and salt TO
taste. To two cupfuls Of corn allow one
cupful OF sweet milk, and bind this with
Just enough flour to hold II together. Fry
In fiat cakes In hot lard and serve on the
platter around the chicken.
For the waffles beat four eggs until light
add one cupful Of sour cream, one rounded
teaspoonful Of soda, half a cupful of melted
butter and a little salt. Beat very light
and bake quickly I'm creased waffle irons
Old Virginia beaten biscuits are made
with one quart of flour, one heaping tea
spoonful Of salt, two tablespoonfuls of but
ter and lard mixed and sufficient milk to
make a stih dough about one pinO. Work
the dough little then beat with flatiron
or biscuit beater until il blisters, which
should be in about half an hour Roll out
thin, cut the biscuits with "a small round
cutter, prick with a fork and bake in mod
crate oven.
Batter Bread.-.Four well-beaten eggs.
one quart Of sweet milk, cne tablespoonful
butter. half pint of cornmeal and a little
salt Bake In a deep buttered pudding dish
and serve from the dish.
To have the most successful fried chicken
each joint Of the chicken should be rolled in
-four pepper and salt and fried in a gem
erous amount Of fat in deep covered pan,
using one-half clarified butter and one-half
salt pork fat drained of the salt into a
deep frying pan. Fry golden brown on one
side. then fry on the other. The corn fritz
ters will have a sublime flavor II fried In
the same fat. Then, when this is done.
make the cream gravy from thick, sweet
cream in the same pam