The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1919-02-06
SOM Z FAMOUS
SOUTHERN DISHES

oOO n EtfN DISHES
To always serve a fomp.snz and
, wholesome meal becomes sometimes
| q problem for the housewife aud good,
reliable recipes are always wureoil
No better authority on cooking co5IEi
be found han the old fashioned south
ern negro NANNY" between whose
deIiciously concocted dishes ana o,.i.
present day "deIicatessen" meals there
is a vast amount of difference
In speaking Of this the Eoeae"
says:
No one has ever understood hospi-
taltty better than the woman ef the
South, who has made il a matter of
religion. The Southerner home
means, not merely four walls ana +
roof where one may invite ones friends
coming living thing where tho~s one
on state occasions. hut WIDE vol
loves may come and go a. VIII M
trouble is too great. no preparation
too ella borate. provided it brings com
fort and pleasure to the guests True
the southern women whose hespitaIi-
ty brought fame to their section OF the
country. had a bevy of servants at
their beck and can, and little Of She
actual physical work ever fell to their
lot, but there was no detail which tbel-
did not oversee, no servant whose
work they did not thoroughly under
stand and supervise. The idea Of The
fndolent, lazy, southern mistress who
cared little or nothing about the way
her home WAS run and Who left every
thing 10 the mercy of extraVag CANT
shiftless servants is an entirely err
roneous one. Always, however she
was too much OF a Eentlewoman to
permit the cares and anxieties of her
houselleeping to Intrudc on the com
fort of her guests.
To the southern mistress the com
fort and happiness OF the family and
guests were primary considerations.
Naturally. her first care was her
kitchen. and in the wise selection of
her cook the southern woman has new
er been cquaIled in this country. The
nanny or aunties who presided over
these fountain heads OF hospitality
We're generally to the manner born. be-
tumbIed about among the pots and
ing themselves the daughters or grand
kettles as funny black babies They
daughters Of former cooks and having
had run e.rands, helped With the peel
ing of vege Hbles and the Smelling of
peas and had been rewarded with
ginger bread cookies and the scrap
iEgs Of the chocolate pan As they
CURED all the secrets OF successful
cooking-secrets and arts which the
southern darby cook viii never fully
disclose If she can help IT,
Following are some of the recipes
of a few of these delicious southern
dishes:
Turtle Soup.
The secret of making successfully
lies in using sufficient acid to modify
the "hshy" taste This is supplied by
a lemon, cut into slices, and a can of
TN tra
are added TO the meat of a small tur-
Tie cut INTO pieces. or about a pound
of turtle meat, While il boils in a huge
pot OF water. 4 potato. AN onion
some bay leaves. and some parsley are
also added. and these are boiled to-
gether for three hours The mixture
is then thickened with three table
spoonfuls of Drowned flour which has
been mixed with melted butter and a
little Of the soup. and then cooked
gain for two hours When il is ready.
i is seasoped with Norccsters hire
sauce and salt and strained into a
tureen in which has been placed a
hard boiled egg finely chopped. slices
of lemon ami some finely chopped
parlcy.
Calls Head Soup.
The following rule for making caIf's I
head soup is an Ola recipe That Il high F
Is priced Secure a calls head with +
tae skin still on and remove the .
brains. After washing the head sew I
eral ines and allowing il to soak ia
ceid water for an hour bell gently IN
Il -aIlon of uIter about three hours
or unrl tender donin2 off the scum ~
il rises to the for. The head should
rHen lie removed and eut into small
pieces when almost cold The tongue
ana brains arc chen added \ knuekle