The Brandon news. (Brandon, Miss.) 1892-1961, 1923-05-24
SOME FAMOUS KENTUCKY
RECIPES
by Caroline b. King
Chaumiere Salad.

and fresh pineapple. Wash the
lettuce and divide the heads into
leaves; wash the cress also, and
dry both vegetables thoroughly
Then arrange In alternate rows
about the edge of the largest round
platter you have sprigs of the
cress and delicate leaves of let
uce. Halve the Strawberries and
cut the pared pineapple into small
pieces of equal size. Strew the fruit
over the pale green foundation, and
lust before serving pour the dress
ing over the salad.
Chaumiere Salad Dressing
Chaumiere Salad Dressing is
made by blending together half a
teaspoonful of salt, one quarter
teaspoonful of white pepper
grain or two-nO more-of cay
enne. teaspoonful of powdered
sugar, one quarter cupful of olive
oil. one quarter cupful of pineapple
juice. and one quarter cupful OF
orange juice. Shake or beat unul
thick emulsion is formed, then
add few drops of lemon juice, II
a tart dressing is desired.
No one who has ever journeyed
through the Blue Grass country
could have failed to hear of Mon
sieur Giron and the famous dancing
school which he organized III Lex
ington. XIV. late in the eighteenth
century His dancing classes, held
in the beautiful ballroom above
his confectioner and caterers shop,
were the most fashionable and eX-
elusive affairs in the clty. he
was a much sought man at every
aristocratic wedding or party, Tor
the meringues he could build on
high. colorful pyramids. the spun
sugar concoctions he could make,
like filmy glistening wells; were
the delight of every hostess Tor
miles about His strawberry punch
and his dainty cakeS-they tell one
that nothing today can equal them
Searching about among some OF the
manuscript receipt books to be
found in the collections of several
of the older homesteads of the
Blue Grass country, | discovered
the famous old punch formula, and
here it is:
Monsieur GirOn's Fruit Punch.
Boil together to thick sirup
three cupfuls of sugar and two cup
fuls of water; then cool partially
and add two cupfuls of straw
berry juice. one cupful of pineapple
Juice. half ii cupful of orange juice,
and half cupful of lemon juice,
with a quart of cold water Chlli
for several hours, then serve III
punch bowl. poured over quart
of orange water ice. ~
The wonderful cake which Mon
Sieur made for the Marquis La1ay-
cite. his countryman, on his visit
to Lexington, set the fashion for
cakes in all Kentucky. 1t was
glorious white cake, covered with
a superb flag in tinted lclngS.
Ever since Kentucky has been
faithful to the tradition of snow
white cakes. Here is Monsieur
hiCfOrlnAl
cake:
Lafayette Cake.
Wash the salt from two cupfuls
of butter, dry thoroughly and beat
TO a cream, adding gradually four
cupfuls of sugar, fine graduated
or powdered and whip to white
fluff. Sift six cupfuls of hour
with one teaspoonful of soda ana
two of cream of tartar, three times,
and beat to a fine, firm froth the
whites of twenty four eggs. Add
the flour and egg whites alternately
10 the butter and sugar, and flavor
the batter with scant teaspoonIul
of vanilla and half teaspoonful
of almond extract Bake the cake,
if in a large loaf, in a slow oven
for seventy five to ninety minutes.
Rather an extravagant cake!
Yes: but it was made for very
unusual occasion and for a large
assemblage; half the recipe VIII
make fair sized birthday cake,
and one quarter will provide
cake that will serve. from six to
eight persons amply.
A less expensive and very de-
licious Blue Grass cake is one
which | found in Versailles; so
| have christened it in honor OF
the city:
Versailles Cake.
1t calls for one cupful of butter,
two cupfuls of sugar, one cupful
of sweet sour cream-or as the
obliging lady who gave me the
recipe explained, cream that is
NOT real sour not clabber' -four
cupfuls of flour, two teaspoOnfuls
of baking powder and half tea
spoonful of soda. Cream the but
for adding the sugar gradually