Aunt Caroline's

Dixieland Recipes
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OF CALIFORNIA

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AUNT CAROLINE'S DIXIELAND RECIPES
 Aunt Caroline's Dixieland f
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Recipes I

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I B,

EMMA and WILLIAM McKINNEY

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A RARE CX)IiIJECTION OF
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CHOICE SOUTHERN DISHES I
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OMcago I
Laird & Lee, Inc. |
Publishers |
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COPYRIGHT, 1922

BY WM. McKINNEY
 AGRIC.

Foreword

In the art of cooking the "Old Southern Mammy" has

few equals and recogonizes no peers.
The following recipes have, with great patience and
kindly perseverance, been drawn from the treasured mem-
ories of Aunt Caroline Pickett, a famous old Virginia cook,
the *'pinch of this" and "just a smacker of that" so wonder-
fully and mysteriously combined by the culinary masters of
the Southland have been carefully and scientifically anaU'^zed
and recorded in this volume, and after a practical test of each
recipe herein presented, the author can, with the fullest de-
griee of confidence, recommend the following as the most at-
tractiveand economical combination ever presented.
The variety covers a range sufficient to fully gratify the
demands of the modest as well as the exacting tastes of the
most pronounced epicure, and have been carefully classified
and alphabetically arranged for the convenience of the house-
wife, and a page has been left blank opposite each page of
recipes for her own favorite dishes. It is the author's in-
tention that this book become a veritable treasure trove
little
of dainty, appetizing and tasty dishes.

iwi'^l^^i'^llfl
 In sweet memories of a happy childhood spent in the
atmosphere of the plantations and cabins of Virginia under
the benign influence of my Dear Old Southern Mammy,
Aunt Caroline, this volume is affectionately dedicated.

William McKinney
 1

CONTENTS
BreacU
Virginia Beaten Biscuit 1
Southern Sweet-Potato Biscuits -. 1
Johnny Reb Cake 1
Spoon Bread - 3
Cinnamon Toast 3
Piedmont Corn Meal Mush * 3
Virginia Corn Fritters - 5
French Toast 5
Mammy's Graham Muffins - 5
Aunt Corn Bread
Caroline's 7
Bolted Corn Meal Bread 7
Mammy's Light Rolls 9
Golden Toast 9
Mississippi Biscuits ~ 1
Virginia Waffles -» 11
Cotton Blossom Popovers ^ 11
Dixie Biscuit , 13
Flour Muffins 13
Baltimore Egg Bread - 15
Southern Pastry _. 15
Griddle Cakes -. 15
Sally Lunn * 17
Jeff Davis Muffins 17
Carolina Corn Meal Rolls ^ 19
Carolina Brown Bread 19
Salt Rising Bread 21
Beverages
Egg Nog— Maryland Style 23
Swanee Fruit Punch 23
Louisiana Coffee 23
Hot Chocolate 25
Tea. Southern Style 25
Iced Tea ^ 25
Uncle Remus Mint Julep 27
Dewberry Vinegar „ 27
 1

Cakes
Devil's Food Cake 29
Filling for Devil's Food Cake 29
Old Dominion Cake 31
Filling for Old Dominion Cake 31
Angels' Food Cake 31
Magnolia Sponge Cake 33
Filling for Magnolia Sponge Cake 31
Tutti Frutti Cake 33
Brides Cake 33
Ponciania Cake „ „ 35
Sally White Cake „ 35
Cabin Cake _ 37
Filling for Cabin Cake 37
Pride of Kentucky Cake 37
Gold and White Anniversary Cake 39
Filling for Anniversary Cake 39
Marguerites 39
Apple Sauce Cake ^ 41
Betsy Ross Pound Cake
Marshmallow Filling
.. —
«..
„ - 41
41
Martha Washington Cake - 43
Filling for Martha Washington Cake 43
Pickaninny Cookies 39
Virginia Doughnuts - 45
Plantation Cookies - 45
Jelly Roll Cake , 47
Aunt Sug's Nut Cookies 47
Ginger Snaps , 49
Mason and Dixon Cookies 49
Fruit Cake 5
Candy
U. D. C. Cocoanut Candy 53
Mexican Kisses 53
Mammy's Peanut Candy 53
DivinityCandy 55
Almonds Creamed 55
Chocolate Caramels 55
Old Virginia Molasses Taffy 57
Cream Peppermint Drops . ~ -««~. . 57
After Dinner Mints 59
Peanut Butter Fudge 59
Chocolate Fudge 61
Sea-Foam Candy „.....„ 61
 Meats
Fried Chicken, Virginia Style ~ 63
Creole Veal Patties 63
Sugar Cured Ham Loaf 63
Baked Rice and Ham „ 65
Martha Washington Cheese Pudding 65
Uncle Remus Omelette 65
Old Fashioned Mince Meat dl
Fish Balls A La Maryland - dl
Liver Fricasee — 69
Breaded Pork Chops, Philadelphia Style 69
Salmon Croquettes 69
Creamed Oysters _ 71
Deviled Crabs 71
Awit Caroline's Beef Loaf 71
Mammy's Chicken Patties ~ - 73
Baked Fish Th
Carolina Broiled Steak ^ 73
Deviled Eggs Th
Massas' Qieese Croquettes 75
Oysters with Macaroni
Scalloped
— 75
75
Oysters
Creamed Dried Beef With Cheese 11
Cheese Straws 11
Chicken A La King 11
Southern Hash „ 79
Mammy's Veal Loaf _ 79
Chicken Croquettes 79
Cream Sauce 81
Perlean 81
Pickles, Relishes
Aunt Caroline's Own Pickle ~ 83
Tar Heel Chow Chow 83
Georgia Watermelon Rind Pickle ~ 83
Apple Relish 85
Corn Relish - 85
Bell Pepper Relish 87
Green Tomato Pickle 87
Picalli ^ - 89
Stuffed Peppers _ 89
Peach Pickle 91
Chili Sauce ~ ~ 91
Mount Vernon Pickle 91
English Chopped Pickle 93
 Pies and Desserts
Chess Pies 95
Heavenly Hash 95
Food For The Gods 95
Stonewall Jackson Pudding « 97
Syllabub 97
U. D. C Pudding 99
Rhubarb Pie 99
Jeff Davis Custard 101
Cream Puffs 101
Brown Betty 101
Southern Apple Pie 103
Caramel Custard ^ 103
Palmetto Marmalade 103
Aunt Jemima's Lemon Pie 105
Nut Bread 105
ChocolatePudding 107
Maryland Bread Pudding 107
Sunset Raisin Pie 107
Soft Ginger Bread 109
Sauce for Ginger Bread 109
Cranberry Surprise 109
Louisiana Molasses Custard , 109
Jellied Apples Ill
Mammy's Sweet Potato Pudding Ill
Raisin Rolls Ill
New Orleans Dark Nut Bread , 113
Baked Apple Dumplings ..-113
John Brown Custard 113
Virginia Dare Pudding 115
Sweet Potato Custard 115
Banana Custard 115
Strawberry Shortcake 117
Tapioca Custard 117
Bavarian Cream _ 117
Cranberry Snow 117
Chocolate Pie 119
Pumpkin Pie 119

Salads and Dressings

Mayonnaise Dressing 121
Maryland Chicken Salad 121
Potato Salad ...121
Wesson Oil Dressing 121
Tomato Jelly ...« ~ . 123
French Dressing 123
Waldorf Salad 123
Mammy's Dressing 125
Pineapple and Cottage Cheese Salad 125
Water Lily Salad 125
Marshmallow Salad 127
Frozen Fruit Salad 127
Soups
Old Virginia Brunswick Stew ^.^.~. 129
Aunt Caroline's Porridge - 129
Cream of Celery Soup - 129
Tomato Bisque - 129
Tomato Soup, Creole Style ^ 131
DixielancI Soup 131
Cream of Tomato Soup 131
Baltimore Oyster Stew 133
Cream of Pea Soup 133
Cream of Chicken Soup 135
Oatmeal Soup 135
Vegetables
General Pickett Corn Pudding 137
Dixie Potatoes 137
Southern Creamed Sweet Potatoes 139
Stuffed Potatoes with Cheese 139
Scalloped Irish Potatoes 139
Stuffed Tomatoes ~ 139
Scalloped Tomatoes in Shells 139
Aunt Katy's Macaroni — ~ 141
Irish Potato Puffs 141
Stewed Celery 141
Baked Tomatoes 141
Mammy's Candied Sweet Potatoes 143
Boiled Turnips 143
Stewed Green Corn 143
Creole Potato Balls 143
Potato Chips 143
Stuffed Potatoes with Cheese and Bacon 145
Jenny Lind Potatoes *«. 145
Carolina Sweet Potato Pone 145
Scalloped Potatoes 147
French Fried Sweet Potatoes - 147
Fried Egg Plant 147
 Breads
VIRGINIA BEATEN BISCUIT
One quart flour.
One teaspoonful of salt.
One tablespoon of lard.
Work lard lightly into the flour and salt, mix with iced
water and then beat dough with rolling pin until it blisters.
Cut into biscuits and bake in quick oven.
SOUTHERN SWEET-POTATO BISCUITS
Two cups flour,
One cup of mashed boiled sweet potatoes,
Two tablespoonsful of lard,
One teaspoonful of salt.
One and one-half teaspoonfuls of baking powder,
One-half teaspoonful of soda.
Enough buttermilk to make soft dough. Mix flour, salt,
soda and baking powder together. Add sweet potatoes and
work the lard in lightly. Mix with milk to make soft dough,
roll thin cut into biscuits and bake in quick oven.

JOHNNY REB CAKE

2 cupsful of flour,
1 cupful of yellow meal,
4 tablespoonsful of sugar,
Yz teaspoonful of salt,
1 teaspoonful of Cream of Tartar,

Yt. teaspoonful of soda,

or,
2 teaspoonsful of baking-powder.
Add enough milk or water to make a thin batter,
and bake.
MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES

SPOON BREAD
Two and one-half cups of fresh buttermilk,
One scant half teaspoonful of soda mixed in with milk,
One teaspoonful of salt,

Three tablespoonsful of meal,

Three eggs dropped in one at a time whole,
One tablespoonful of lard (melted).
Mix in the order given and cook in baking dish in mod-
erate oven.

CINNAMON TOAST
Cut stale slices, remove crusts, and cut
bread into thin
in halves; toast evenly,and spread first with butter, then
with honey, and dust with cinnamon. Serve very hot.

PIEDMONT CORN MEAL MUSH

?>y2 cups boiling water,
1 teaspoon salt,
1 cup fine corn meal.

Add meal to boiling salted water by sifting it slowly

through the fingers, while stirring rapidly with the other
hand. Boil for ten minutes, and cook over hot v^ater for
two hours. Serve hot as a cereal. Or pour into one-pound
baking powder boxes to cool; fry in deep fat. Serve either
for breakfast, or as an accompaniment to roast pork, or, with
syrup, for dessert.
MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 5

VIRGINIA CORN FRITTERS

1 can corn,
J^ cup milk,
3^ cup dried and sifted crumbs,
1 teaspoon salt,
1 teaspoon baking powder,
1 Qgg well beaten,
1 tablespoon flour.
Chop the corn, and add other ing-redients in order given.
Drop from a tablespoon into hot, deep fat and fry until brown.
FRENCH TOAST
1 egg slightly beaten,
1 tablespoon sugar,
J4 teaspoonful salt,
J4 cup milk or coffee,
4 slices bread.
Mix egg, salt, sugar, and liquid in a shallow dish; soak
bread in mixture, and cook on a hot greased griddle until
brown, turning when half cooked: Serve plain or spread
with jam.

MAMMY'S GRAHAM MUFFINS

1 pint of Graham Flour,
^ cupful of Molasses,
3^ teaspoonsful of salt,
^ pint of white flour,
1 teaspoonsful of soda.
Put the and soda into the molasses.
salt into the flour
Stir all together and mix with milk or water. Drop into
Muffin tins and bake twenty minutes.
 '
6 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES

AUNT CAROLINE'S CORN BREAD

^^ cup corn meal,
^ cup flour,
3 teaspoonsful baking- powder,
tablespoon sugar,
1

Yi teaspoon salt,
1 beaten e^g,

^
cup milk and water mixed,
2 tablespoons melted bacon fat.
Mix in order given, beat well, and bake in a well-greased
shallow pan in a hot oven about twenty minutes. Half of
the egg will make a very good corn bread. Left-over pieces
may be split, lightly buttered, and browned in the oven.

BOLTED CORN MEAL BREAD

2 cupsful of flour,
1 cupful of corn meal,

(bolted is best)
2 cupsful of milk,
2 teaspoonsful of cream of tartar,
1 teaspoonsful of baking soda,

y2 cupful of sugar,
J4 teaspoonful of salt.
Stir the flour and meal together,adding cream of tartar,
soda, salt and sugar. Beat the egg, add the milk to it, and
stir into the other ingredients. Bake in a gem-pan twenty-
minutes.
MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 9

MAMMY'S LIGHT ROLLS

Yeast,
One egg beaten lightly,
One tablespoonful of sugar,
One half cake of yeast, dissolved in one-third cup of
cold water.
One cup of hot potatoes mashed fine.

One quart of flour,

One tablespoonful of lard,
One teaspoonful of salt.
Put yeast mixed in. the order given in a bucket to rise.

Let it rise for about forty-five minutes or longer. Then

when risen, put it which has been mixed with
into the flour,
the salt and lard. Do
not knead the flour, just stick it to-
gether and beat it for fifteen minutes with rolling pin. If
yeast does not make dough soft enough a little warm water
may be used. After beating the dough, put it into a vessel
to rise in warm place for about three hours. When risen,
roll it lightly until about one-fourth of an inch thick. Then
cut with biscuit cutter and dip into hot grease. Lastly fold
the biscuits over and put into pans to rise about an hour or
more.
Graham rolls are made the same way.

GOLDEN TOAST
Toast as many slices of bread as desired. For twelve
slices use three hard boiled eggs and about two cups of cream
sauce. Mash the whites of the eggs fine and stir them into
the cream sauce. Spread each piece of bread when toasted
with cream sauce, and then grate yolks over the top. Re-
turn to oven and heat just before serving.
10 MILADY'S FAVOURITE RECIFE
AUNT CAROLINE'S DIXIELAND RECIPES 11

MISSISSIPPI BISCUITS
Two cups of flour.
One-fourth teaspoonful of soda,
One and one-half teaspoonsful of baking powder,
One teaspoonful of salt,
Two tablespoonfuls of lard.
Mix flour, baking powder and salt. Then work in lightly
the lard and mix with sufficient milk to make soft dough.
Roll thin, cut into biscuits with small biscuit cutter and bake
in quick ovien.

VIRGINIA WAFFLES
One and one-half cups of pastry flour.
Two teaspoonsful of baking powder,
One-half teaspoonful of salt.

Four tablespoonsful of melted butter.

One cup of milk.
Two eggs.
To beaten yolks add milk, flour, baking powder, salt and
butter. Add stiffly beaten whites last.

COTTON BLOSSOM POPOVERS

Two eggs,
One cup of milk,
One cup of flour.
One-half teaspoonful of salt.
Beat eggs together, add milk, and salt and pour this on
the flour. Mix well and bake about forty minutes in rather
slow oven. Serve at once.
12 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 13

DIXIE BISCUIT
One pint of milk,
One teaspoonful of lard,
Two teaspoonsful of butter,
Two teaspoonsfuls of sugar.
Oneheaping? teaspoonful of salt.
One-half yeast cake,
Six cupfuls of flour.
Put milk on stove in double boiler with butter, salt, lard
and sugar. When milk becomes scalded, let it cool until
blood heat. Dissolve yeast and stir it into the scalded milk.
Then add to milk when cooled two and a half cups of flour
and mix to a stiff batter. Next add an i^gg well beaten to
the batter and put the batter in a warm
pice to rise. Let
it bout five hours and then knead as for ordinary bis-
rise
cuit using three and a half ci^ps of flour. Knead until dough
can be handled easily, then roll out to one-half inch thick-
ness. Rub each biscuit with melted butter, put two biscuits
together and place in pans far enough apart not to touch.
Bake fifteen or twenty minutes in hot oven.

FLOUR MUFFINS
Two eggs.
One cup of milk.
One and one-half cups of flour,
One tablespoon of lard,
One teaspoonful of salt.
Two teaspoonfuls of baking powder.
Beat eggs separately. To yolks, add salt, melted lard,
milk, flour, and baking powder. Lastly, put in the well beaten
whites and bake twenty or twenty-five minutes.
14 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 15

BALTIMORE EGG BREAD

Two eggs,
Three cups of meal,
Four cups of sour milk.
One tablespoonful of lard.
One teaspoonsful of salt.
One-fourth teaspoonful of soda,
One and one-half teaspoonfuls of baking powder.
Beat eggs well together, add milk, meal, salt, soda and
baking powder and lastly the hot melted lard. Bake in mod-
erate oven. One cup of fresh corn cooked until tender may
be added to the batter.

SOUTHERN PASTRY
One cup of flour.
One-fourth teaspoonful of salt.
One-fourth cup of lard or butter.
Mix flour and salt, work lard lightly into the flour and
mix with iced water to make stiff dough. Do not knead
dough at all, just mix lightly together.

GRIDDLE CAKES
One and one-half cups of stale bread crumbs,
Two cups of milk.
One tablespoonful of butter.
One teaspoonful of salt.
One-half cupful of flour.
Scald milk and pour over bread crumbs. Beat two eggs
well together, then add salt, milk and bread crumbs, flour and
lastly the melted lard or butter.
16 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 17

SALLY LUNN
One quart of flour,

Four eggs,
One tablespoonful of sugar,
One cup of yeast,
One cup of milk,
One teaspoonful of salt,
One-half cup of butter,
One-half cup of lard.
Beat the eggs separately. Then mix and add yeast and
sugar. Sift salt into flour, melt butter and lard and add eggs,
yeast and milk before putting in flour. Leave in bowl and
set away to rise. When risen, beat hard and put into greased
pan to rise again. For seven o'clock tea make it at twelve.

JEFF. DAVIS MUFFINS

Two eggs.
One cup of sour milk.
One cup of meal,
Onie-half cup of flour,
One teaspoonful of salt,

Two teaspoonsfuls of baking powder.

One tablespoonful of lard. Beat eggs separately. To
yolks add salt, milk, melted lard, meal, flour and baking pow-
der. Lastly put in the well beaten whites and bake in mod-
erate oaven.
18 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 19

CAROLINA CORN MEAL ROLLS

1 cup meal,
1 cup flour,

4 teaspoonsful baking powder,

J^ teaspoon salt,
3 tablespoons bacon fat,

J4 cup milk.
Mix and sift dry ingredients; rub in shortening with
finger tips, add milk and mix thoroughly; roll lightly, on a
floured board to a thickness of one-half inch ; cut with biscuit
cutter, brush with milk or water, and fold double. Bake in

hot oven fifteen minutes.

CAROLINA BROWN BREAD

(Baked)

1 cupful of Indian Meal,

1 cupful of Rye meal,
5^ cupful of flour,
1 cupful of molasses (scant),
1 cupful of milk or water,
1 teaspoonsful of soda.
Put the meals and flour together. Stir soda into mo-
lasses until it foams. Add salt and milk or water. Mix all

together. Bake in a tin pail with cover on for two and a

half hours.
20 MILADY'S FAVOURITE RECIPE
AUNT CAROLINES DIXIELAND RECIPES 21

SALT RISING BREAD

Pour one pint of boiling sweet milk over three heaping
tablcspoonsful of corn meal. Beat well and set in a warm
place all night. On the morning add to the mixture a pint
of warm milk or water, a teaspoonful of sugar, a pint of flour.
Beat well and set in a warm place for aobut two hours or
until it looks spongy. Then add one teaspoonful of salt, one
tablespoonful of lard and enough flour to make a soft dough.
Work fifteen minutes, knead into loaves, let them rise one or
two hours, and then bake an hour or longer.
22 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 23

Beverages

EGG NOG—MARYLAND STYLE

Beat the yolk of one ^gg, add a teaspoonful of sugar, and
a small pinch of salt, then p6ur in slowly stirring all the while
a cup of milk. Pour in a glass and put spoonful of whipped
cream on top and any quantity of "flavoring desired."
SWANEE FRUIT PUNCH
Two cups of sugar.
One cup of water,
One cup of tea.
One pint of strawberry syrup.
Juice of ten lemons.
Juice of six oranges,
Two cans of grated pineapple,
One large bottle of Maraschino cherries.
Make syrup by boiling sugar and water together for ten
minutes. Add the tea, fruit juices, pineapple, and strawberry
syrup. Let stand thirty minutes, strain and add enough iced
water to make one or one and one-half gallons of liquid.
Turn into large punch bowl over a piece of ice and lastly
add cherries. This quantity will serve about ten people.

LOUISIANIA COFFEE
One heaping tablespoonful of coffee, a little white of tgg^
one cup of boiling water (Allow this quantity for each per-
son). Scald the coffee pot, add the coffee, tgg, and sufficient
cold water to moisten. Mix well, add the boiling water and
cook five minutes. Then place where it will keep hot, but
not cook, for fifteen minutes. It is then ready to serve.
24 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 25

HOT CHOCOLATE
One and one-half squares of Baker's Chocolate,
Four teaspoonsful of sugar.
Pinch of salt,
One cup of boiling water,
Three cups of milk,
Onic-half teaspoonful of vanilla.
Melt the chocolate over hot water. Add the sugar, salt
and boiling water. When smooth, add the heated milk and
cook twenty minutes in double boiler. Then beat with tgg
beater and flavor. More sugar may be added if desired.
An excellent substitute for whipped cream to serve with
hot chocolate is marshmallows. Drop one in each cup of
the hot liquid.

Tea—SOUTHERN STYLE
Take one-half teaspoonful of tea to one cup of boiling
water. Put the tea in the pot, pour the boiling water upon
it and let stand where it will keep hot for five minutes. Then
serve. Tea should never be boiled for it makes it bitter.

ICED TEA
Use one scant teaspoonful of tea to one cup of boiling
water. Pour boiling water over tea leaves and let stand until
milk warm. Then strain and sweeten to taste while tea is
still warm, as it requires less sugar. Serve with crushed ice,
green mint leaves, and sliced lemon and orange.
26 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 27

UNCLE REMUS MINT JULEP

54 cup sugar,
Juice 3 lemons,
1 cup of water,

4 sprigs of mints,
1 pint ginger ale,

or
"Any flavoring desired."
Boil sugar and water ten minutes, and cool add strained
;

lemon mint leaves bruised, and ginger ale; half fill

juice,
glasses with crushed ice, and julep, and garnish with a sprig
of mint.

DEWBERRY VINEGAR
Over three quarts pour one pint of vinegar
of dewberries
and let it Strain and add one
stand twenty-four hours.
pound of sugar to one pint of juice. Scald twenty minutes
and bottle tight. Strawberry and raspberry vinegar may be
made in the same way.
28 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 29

Cakes
DEVIL'S FOOD CAKE
Two eggs,
Two cups of brown sugar,
One cup of butter,
One cup of buttermilk,
Three cups of flour,
Half cake of melted chocolate,
One and one-half tablespoons of cinnamon.
One teaspoon of cloves.
One teaspoon of allspice,
One teaspoon of soda dissolved in half cup of boiling
water.
Cream butter and sugar and add to well beaten eggs,
next add milk, melted chocolate, flour beaten in lightly, van-
illa and spices, and lastly the boiling water and soda. Bake
in layer tins and moderate oven.

FILLING
(For Devil's Food Cake)

Two cups of white sugar,

One cup of sweet milk.
Half cake of chocolate.
Yolk of one egg,
Butter size of an egg,
One teaspoonful of Vanilla.
Put all the ingredients except vanilla on to cook. Cook
until thick, then beat until creamy, add vanilla and spread on
layers.
30 MILADY'S FAVOURITE RECIPE
AUNT CAROLINES DIXIELAND RECIPES 31

OLD DOMINION CAKE

Cream one cupof butter and two cups of powdered sugar.
Add beaten whites of six eggs, three cups of flour, in
stiffly
which has been sifted two teaspoonsful of baking powder, and
one teaspoonful of vanilla. Bake in layers in moderate oven.

FILLING FOR OLD DOMINON CAKE

Put on two cups of white sugar with enough water to dis-
solve thoroughly and cook until it spins a thread. Then add
one teaspoonful of vanilla and pour slowly over the whites
oftwo eggs beaten stiff. Beat until creamy and then spread
on cake layers. Thickly strew the top of icing with raisins,
English walnuts and blanched almonds.

ANGEL'S FOOD CAKE

Whites of eleven eggs.
One cup of flour,
One and one-half cups of sugar.
One teaspoonful of cream of tartar.
One teaspoonful of almond extract.
Sift flour and sugar together five times, then add cream
of tartar. Have whites well beaten and add sugar and flour
slowly, then almond extract. Beat very little after flour goes
in and bake in round cake pan in moderate oven for about
fifty minutes.

FILLING
Put on cook two and one-fourth cups of brown sugar,
to
three tablespoonsful of cream, one tablesponful of butter.
Cook until thick, then beat until creamy and spread on layers.
32 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 33

TUTTI FRUTTI CAKE

Two cups of sugar,
One cup of milk,
One cup of butter.
Three cups of flour (sifted three times)
One cup of cornstarch into which has been sifted three
teaspoons of baking powder,
One teaspoonful of almond extract.
Cream butter and sugar, add milk, flour, cornstarch and
flavoring. Bake in layers in moderate oven.

MAGNOLIA SPONGE CAKE

Three eggs beaten separately and then together.
One and one-half cups of sugar.
One and one-half cups of flour.
One and one-half teaspoonsful of baking powder,
One-hlf cup-of boiling water.
Mix in the order given and cook in biscuit pan in mod-
erate oven.

BRIDE'S CAKE
Whites of eighteen eggs,
One pound of flour,
One pound of sugar.
Three-fourths pound of butter.
Sift flour three times after adding to it a teaspoonful of
soda, and two of cream of tartar. Cream butter and sugar un-
til very light and add to the stiffly beaten whites. Next add
the flour, beating it in lightly with the hand. Flavor with one
teaspoonful of vanilla or almond extract and bake in slow
oven.
34 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 35

PONCIANIA CAKE
One pound of butter,
One pound of sugar,
One pound of flour.
Juice and rind of one lemon.
Nine eggs,
One and one-fourth pounds of Almonds (in shell).
One-half pounds of citron.
One-half pound of raisins.
Cream butter and sugar and add to well beaten yolks.
Next add alternately the flour and the whites beaten stilt,
then the fruits, which have been cut fine and dredged with
flour, and lastly the nuts. Bake in a slow oven.

SALLY WHITE CAKE

One pound of butter,
One pound of flour.
One and one-half pounds of sugar.
One dozen eggs,
Three pounds of citron chopped fine,
Two small cocoanuts (grated),
Two pounds of Almonds (blanched and chopped fine),
One wine glass of brandy.
One wine glass of wine.
Three teaspoonsful of nutmeg.
Two teaspoonsful of mace.
Cream butter and sugar and add to well beaten yolks.
Next add flour and whites beaten stiff, the fruit, nuts, brandy,
wine and spices. Bake in slow oven from four to five hours.
36 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 37

CABIN CAKE
To
whites of eight eggs beaten stiff, add one cup of but-
ter and two cups of sugar creamed together. Next add three-
fourths cup of milk, three cups of flour, two teaspoonsful
of baking powder and one teaspoonful of vanilla. Bake in
layiers in moderate oven.

FILLING
Put on to cook two cups of sugar and half a cup of water.
Boil without stirring untilit jellies when dropped into cold

water. Then pour over stiffly beaten whites of three eggs,

then small quantity of citron, currants, dates,
stir into icing a
figs, almonds, English walnuts (all chopped fine)
raisins,
and grated cocoanut, leaving out a similar quantity to be
put on top of cake when iced.

PRIDE OF KENTUCKY CAKE

Four eggs,
Three cups of flour,
Two cups of sugar.
One cup of butter.
One cup of milk.
Two teaspoonsful of baking powder.
One teaspoonful of Vanilla.
Separate eggs leaving out two whites for filling. To
beaten yolks, add butter and sugar creamed together, then the
milk, flour, baking powder and vanilla and lastly whites of
two eggs beaten stiff. Bake in layers in moderate oven, and
put together with any kind of filling desired.
38 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 39

GOLD AND WHITE ANNIVERSARY CAKE

Whites of eight eggs.
Two cups of sugar.
One cup of crisco.
Three cups of flour.
One cup of milk.
Two teaspoons of baking powder.
One teaspoon of vanilla. Cream crisco and sugar and add
to stiffly beaten whites, then add the milk. Next beat the
flour in lightly, and add baking powder and vanilla .Bake in
layer cake tins in a moderate oven.

FILLING FOR ANNIVERSARY CAKE

Yolks of six eggs,
Three cups of sugar,
Enough water to dissolve sugar thoroughly.
Put sugar and water on to cook. Let it cook until it
spins a thread, then gradually pour it over the yellows, which
have been beaten until thick. Beat until filling becomes
creamy, add one teaspoonful of vanilla, and spread on layers.

MARGUERITES
Whites of three eggs beaten stiff. Add three tablespoons-
ful ofsugar slowly. Put on top of butterthins and sprinkle
over with ground nuts and brown in oven.

PICKANINNY COOKIES
Sift one quart of flour, make a hole in the center, put in
two cups of sugar, one of lard, one beaten legg, and one cup
of sweet milk, into which has been stirred a half teaspoonful
of soda. Work all together, roll thin and bake in a quick oven.
40 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 41

APPLE SAUCE CAKE

One cup of butter,
One cup of brown sugar,
One cup of apple sauce,
One and one-half teaspoonsful of soda (mixed in with
apple sauce),
Two cups of flour.
One cup of raisins,
One cup of currants,
Two »eggs.

BETSY ROSS POUND CAKE

One pound of flour,
Three-fourths pound of butter.
One pound of sugar,
Twelve eggs,
Cream butter and about two-thirds of the flour together.
Beat whites of eggs to a stiff froth,beat yolks of eggs and
sugar together until very light. Mix thoroughly all the in-
gredients, stirring in last the loose flour. Bake in a slow
oven until done.

MARSHMALLOW FILLING
One-fourth pound of marshmallows,
Whites of two eggs.
One cup of sugar,
One-half cup of water.
Boil sugar and water until it spins a thread. Cut up
marshmallows and pour boiling water over them to steam.
When sugar is done, pour gradually over the whites of two
eggs beaten stiff, then add marshmallows; beat until creamy
and spread on cake layers.
42 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 43

MARTHA WASHINGTON CAKE

Four eggs,
Two cups of sugar.
One cup of butter,
One cup of sweet milk.
Three cups of flour.
One teaspoonful of baking powder.
One-half pound of raisins.
One teaspoonsful each of Cinnamon, cloves and allspice.
Cream butter and sugar and add to well beaten eggs.
Next add the milk, flour, baking powder, raisins and spices.
Bake in layers in moderate oven.

FILLING FOR MARTHA WASHINGTON CAKE

Two cups of sugar,
Juice and grated rind of two lemons,
Two cups of grated cocoanut.
One cup of boiling water.
When this begins to boil, add one tablespoonful of corn-
starch dissolved in a little cold water. Cook until it spins a
thr»ead, then beat until creamy and spread between layers.

CHOCOLATE SAUCE
1 tablespoonful of butter,
1 cupful of sugar,

2 tablespoonsful of cocoa,
4 tablespoonsful of boiling water.
Put the butter into an agate dish on the stove; when
melted, stir in the cocoa and sugar dry; add boiling water
and stir until smooth. Add vanilla to taste.
44 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 45

VIRGINIA DOUGHNUTS
Two eggs beaten light,
Two cups of sugar,
Three level tablespoonsful of melted butter,
One cup of sour milk (if sweet milk is used, add one
teaspoonful of cream of tartar),
Four cups of flour,
One-half teaspoonful of soda.
One-half teaspoonful of cinnamon,
One-half teaspoonful of salt.
Mix in the order given adding the dry ingredients sifted
together and enough more flour to make a dough just soft
enough to handle. Have the board well-floured, and the fat
for frying, heating. Roll out only a little at \ time, cut into
rings with an open cutter. Do all the cutting before frying,
as that will take your entire attention. The fat should be
hot enough for the dough to rise to the top instantly.

PLANTATION COOKIES
2 eggs,
1 cupful of sugar,

\y2 cupfuls of oatmeal, or Rolled Oats,

% cupful of cocoanut,
34 teaspoonful of salt,
^ teaspoonful of vanilla,
2 tablespoonsful of butter.
Cream the butter and sugar together and add the well-
beaten eggs. Add the remainder of the ingredients and drop
on a well greased baking-pan. Bake in a moderate oven, from
fifteen to twenty minutes.
46 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 47

JELLY ROLL CAKE

4 eggs,
1 cupful of sugar,
1 cupful of flour,
1 teaspoonful of Cream of Tartar,
Yz teaspoonful of soda,
Pinch of salt,
Iteaspoonful of extract of Lemon.
Beat together eggs and sugar, add salt and extract. Stir
Into the dry flour the soda and cream of tartar. Mix all to-
gether. Bake
in a moderate oven, in a large pan, and turn
out, when
done, on a clean towiel, which has been sprinkled
with powdered sugar. Spread with jelly and roll while warm.

AUNT SUG'S NUT COOKIES

One and one-half cups of sugar,
One cup of crisco or butter.
Three eggs.
Onetablespoonful of cinnamon.
One-half teaspoonful of salt,
One teaspoonful of soda, dissolved in four tablespoonful
of hot water,
Three cups of flour.
One-cup each of raisins, currants, and English walnuts
or almonds broken up.
To well beaten eggs add creamed butter and sugar, cin-
nam.on, soda, water, flour, fruits, which must be dredged with
flour, and nuts. Lastly add one teaspoonful of vanilla and
drop by spoonful into greased pans. Bake in moderate oven.
48 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 49

GINGER SNAPS
One-half cup of brown sugar.
One cup of molasses,
One-half cup of butter,
One teaspoonful of baking powder,
One teaspoonful of ginger.
One-half pint of flour to begin with.
Put powder and sugar into flour, add ginger and
butter,
molasses. Add more flour if needed. Roll out thin and bake
in a quick oven.

MASON AND DIXON COOKIES

One cup of brown sugar,
One-half cup of melted shortening,
One tgg,
One-half cup of sweet milk,
One-half teaspoonful of soda sifted with flour,

One and one-half cups of flour,

One-half cup of chopped raisins,
One-half cup of chopped nuts,
One-half teaspoonful of salt.

Three squares of melted chocolate.

Mix in order given and bake in moderate ovea,
50 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 51

FRUIT CAKE
One pound of white sugar,
Thnee-fourths pound of butter,
One pound of flour (one quart) sifted.
Two pounds of raisins.
One pound of currants,
One pound of dates,
One-half pound of citron.
Ten eggs.
One pound of figs,
One ounce each of cinnamon, nutmeg and cloves,
Two teaspoonsful of baking powder mixed in with flour.
One wine glass of brandy and one of wine,
Cream butter and sugar and add to well beaten yolks.
Then add alternately the flour and whites of the eggs beaten
stiff; then the wine and brandy spices. Lastly add the fruit
which has been chopped fine and dredged with flour, mix
wiell together and bake about four hours in a slow oven.
52 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 53

Candy

U. D. C. COCOANUT CANDY
Two cups of white sugar,
One-half cup of milk,
One cup of grated cocoanut,
One teaspoonful of vanilla,
Butter the size of an ^g^.
Put sugar, milk and butter on to cook. Let it cook until
it will form a soft ball when tried in cold water. Add vanilla,
remove from stove, and beat in the cocoanut until it becomes
creamy. Pour into buttered plates and cut into squares when
cold.

MEXICAN KISSES
Three cups of white sugar,
One cup of milk.
Butter the size of an ^gg.
One cup of nuts,
One teasponful of vanilla.
Put sugar and butter and milk on to cook. Cook until
it will form a soft ball when tried in cold water. Add vanilla,
remove from stove and beat until cneamy. Then put in nuts
and drop from spoon on buttered papers.
MAMMY'S PEANUT CANDY
Two
cups of brown sugar,
One cup of chopped peanuts,
One cup of water.
Butter the size of an tgg.
Cook about twenty minutes, beat until creamy, and pour
into buttered plates. When cold cut into squares.
54 MILADY'S FAVOURITE RECIPE
AUNT CAROLINES DIXIELAND RECIPES 55

DIVINITY CANDY
Three cups of white sugar,
Three-fourths cup of white Karo syrup.
Whites of two eggs,
Three-fourths cup of water.
One teaspoonful of vanilla.
Put sugar, syrup and water on to cook. Let it cook until
it will form a hard ball when tried in cold water. Remove
from stove and pour gradually over stiffly beaten whites.
Add vanilla and one cup of nuts and beat until creamy. Pour
into buttered plates and cut into squares when cold.

ALMONDS, CREAMED
Shell and blanch burnt almonds and lay them in the open
oven to dry, but do not let them brown. Put one cup of
granulated sugar over the fire with a tablespoon of water;
stir until it is well dissolved and comes to a boil Drop into
.

this the blanched almonds a few at the time and take them out
immediately with a perforated spoon or candy dipper, lay-
ing them on waxed paper until they harden, or upon but-
tered plates.

CHOCOLATE CARAMELS
Mix in a saucepan two cups of brown sugar, half a cup
each of molasses (not sirup) and cream, half a cake of un-
sweetened chocolate, and four tablespoons of butter, bring to
a boil slowly, taking care the sugar does not scorch before
it is entirely melted, cook steadily until a little of the candy

is brittle if dropped in cold water, add two teaspoons van-

illa, turn into a greased pan, and cut into squares as soon as
it is cool.
56 MILADY'S FAVOURITE RECIPE
AUNT CAROLINES DIXIELAND RECIPES 57

OLD VIRGINIA MOLASSES TAFFY

Put a pint of New Orleans molasses over the fire in a

saucepan and boil for twenty minutes. Stir in a quarter tea-

spoon of baking soda and boil fifteen minutes longer, or until

a little, dropped into cold water, becomes brittle. This candy
must be stirred contsantly while it is cooking or it will

scorch. When it reaches the brittle stage, add a teaspoon of

vinegar and a tablespoon of butter and pour into well-but-

tered pans. Mark into shape with a buttered knife after the
candy begins to form and before it is really hard.

CREAM PEPPERMINT DROPS

Put a half cup of cold water and two cups of granulated
sugar into a clean saucepan and boil slowly, without stirring,
until it spins thread from the tip of a spoon dipped into it.

Take from the stove, leave it untouched until it is about blood-

warm, then stir steadily, always in one direction until the mix-
ture begins to become creamy. Flavor to taste with essence
of peppermint, adding this cautiously so as not to get the
flavor too strong. Drop by the teaspoonful upon waxed paper,
being careful not to put the drops so close together that they
will run into each other. A candy dipper is even better for
this purpose than a teaspoon.
 •
7*
58 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 59

AFTER DINNER MINTS

2 cups of sugar,
Yz cup boiling water,
^ cup molasses,
4 drops oil of spearmint.
Put sugar and molasses into a smooth, clean saucepan,
and add boiling water, heat gradually to the boiling point,
and boil to 258 degrees F., or until candy becomes brittle
when tested in cold water, add flavoring, pour on an oiled
slab or platter and when cool enough to handle pull until
nearly white; pull into long strips about half an inch in
diameter, and cut in small pieces with scissors; roll in pow-
dered sugar, and keep in a covered jar for several days before
using.

PEANUT BUTTER FUDGE

Three cups of white sugar,
Three-fourths cup of milk.
One-half cup of peanut butter.
One teaspoonful of vanilla.
Put sugar, peanut butter and milk on to cook. Let it

cook until it will form a soft ball when tried in cold water.
Add vanilla, remove from stove and beat until creamy. Pour
into buttered plates and cut into squares when cold.
60 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 61

CHOCOLATE FUDGE
Three cups of brown sugar,
Three-fourths cup of water.
Butter the size of an ^^g,
One-half cake of chocolate,
One teaspoonful of vanilla.
Put sugar and water on to cook. When it begins to boil,
add butter, and let it cook until form a soft ball when
it will
tried in cold water. Add vanilla, remove from stove, and beat
in the chocolate. Bet until creamy, then pour into buttered
plates. Cut into squares when cold.

SEA—FOAM CANDY
Four cups of brown sugar.
One cup of water.
Whites of two eggs,
One cup of nuts.
One teaspoonful of vanilla.
Put sugar and water on to cook. Let it cook until it spins
a thread. Then add vanilla, remove from stove, and pour
slowly into whites of eggs beaten stiff. Beat until stiff and
then drop from spoon on buttered paper. Add nuts just be-
fore candy gets creamy and hard.
62 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 63

Meats
FRIED CHICKEN VIRGINIA STYLE
Cut a young tender dressed fowl into small pieces. Salt
well and let stand several hours. Then wash and drain, dip
each piece of chicken into flour, to which has been added
salt and black pepper, and fry a golden brown in deep hot
fat. Let chicken fry slowly.
CREOLE VEAL PATTIES
\y2 cupsful of boiled rice,
1 cupful of veal,
5^ teaspoonful of salt,
y2 teaspoonful of poultry dressing,
1 ^^^^
1 tablespoonful of milk.
Grind or chop the veal, salt, and stir into the rice with
the dressing; beat the eggs, add milk, and stir all together.
Drop a tablespoonful spread out thin on the griddle, and fry
as you would griddle-cakes. Pork,or lamb may be used in-
stead of veal.
SUGAR CURED HAM LOAF
1 pound raw ham,
2 beaten eggs,
1 cup dried crumbs,

%teaspoon mustard,
1 cup boiling water,

%teaspoon salt.
Put ham, including the fat, through meat chopper; add
crumbs, water, eggs, and seasoning; mix well, and bake in a
small bread pan, in a slow oven, an hour and a half; or cook
in steamer two hours.
64 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 65

BAKED RICE AND HAM

J/2 cup rice,
1 tablespoon onion finely chopped,
2y2 cups stock or water,
2 cups milk,
2 tablespoonsful carrot finely chopped,
1/2 cup cooked ham finely chopped.

Wash rice, place in greased baking dish and liquid, ham,

;

vegetables, and salt if necessary. Bake slowly for three

hours stirring occasionally during the first hour. Ham stock
;

or corned beef stock may be used, and any cooked meat sub-
stituted for ham. Serve with boiled spinach or dressed lettuce.

MARTHA WASHINGTON CHEESE PUDDING

Slice one-half pound of cheese in thin slices, cover with
water and cook on top of the stove until cheese has thoroughly
melted. Then remove from the stove and when cool add to
it two eggs well beaten, one table spoon of flour, one-half

tea spoon of salt, pinch of red pepper and one-fourth tea-

spoon of baking powder. Put in greased baking dish, cover
top with bits of butter and bake in moderate oven.

UNCLE REMUS OMELETTE

To four eggs beaten separately add three tablespoonfuls
of milk, a small quantity of butterand a pinch of salt. Pour
quickly into a hot greased pan. Let remain on stove two
minutes, then place inside oven for three minutes. Take out
and fold twice ; serve immediately.
66 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 67

OLD FASHIONED MINCE MEAT

4 cupfuls of chopped meat,
12 cupfuls of chopped apples,
2 cupfuls of chopped suet,
1 cupful of vinegar,
3 cupfuls seeded raisins,
1 cupful seeded currants,
5 cupfuls of brown sugar, '

Ij^ cupfuls of molasses,

6 teaspoonsful of cinnamon,
3 teaspoonsful of cloves,
1 teaspoonful of nutmeg,
yi pound of citron.
Rind and juice of one lemon,
Butter the size of an tgg,
Salt.
Moisten with cold coffee or strong tea. Cook slowly
two hours.

FISH BALLS A LA MARYLAND

1 cupful of hot mashed potatoes,
y2 cupful of shredded cod-fish,
2 teaspoonsful of melted butter,
2 tablespoonsful of milk.
Salt to taste.
Put the fish into a piece of cheese-cloth, let cold water
run over and squeeze dry. Mix ingredinets all together.
it,

Take a little flour in the hand and roll half a tablespoonful

of the mixture between the palms, to the size of a small peach.
Fry in deep fat.
68 MILADY'S FAVOURITE RECIPE
 ;

AUNT CAROLINE'S DIXIELAND RECIPES 69

LIVER FRICASEJE
1 pound liver,
4 tablespoons flour,
2 cups boiling water,
% teaspoon salt,
2 tablespoons bacon fat,
%. teaspoon paprika,
1 tablespoon grated onion, ,

6 slices toast.
Cut liver into half-inch cubes, and soak in cold salted
water fifteen minutes; drain; cover with the boiling water,
and simmer six minutes cook bacon fat, onion and flour until
;

brown add seasonings, and stock in which liver was cooked

;

stir until smooth add liver, and pour over toast or small,
;

thin baking powder biscuit.

BREADED PORK CHOPS PHILADELPHIA STYLE

6 chops,

y2 cupful of milk,
1 cupful of bread crumbs.

Pinch of salt.
Beat the tgg and milk together, adding the salt. Dip the
chops into this mixture, then into the crumbs. Fry in hot
fat. Veal cutlets can be served in the same way.

SALMON CROQUETTES
One can of salmon, the yolks of six hard boiled eggs.
Mix and season to taste with salt and pepper. Beat into the
mixture one raw tgg. Add three or four grated crackers and
brown in hot lard.
70 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 71

CREAMED OYSTERS
1 pint small oysters.
Milk,
2J^ tablespoons butter,
}i teaspoon paprika,
^ teaspoon celery salt.
Cook oysters own liqour until plump; drain and
in their
measure the liquor; melt butter, add flour, and blend well;
add oyster liquor, and enough milk to make two cups; stir
until smooth, add seasonings and oysters, and serve on toast.
Garnish with toast points and sliced pickles.

DEVILED CRABS
One pint of crab meat ; two hard boiled eggs, two table-
spoonsful melted butter, three tablespoonsful vinegar, pepper,
salt, and mustard to taste, one raw egg, well beaten. Drain
the liquor from the crabs, cream the yolks of the eggs with the
butter,add seasoning, then stir in the raw egg, then the chop-
ped whites of the eggs and mix well with the crab meat.
Wash the shells and fill them lightly, put grated bread crumbs
over the top and pour over each two tablespoonsful of m«elted
butter. Place in pan and bake until light brown.

AUNT CAROLINE'S BEEF LOAF

Two pounds of beef ground in a meat chopper. Add to
this one-half cup of grated bread crumbs, two beaten eggs,
a little onion, salt and pepper to taste. Roll into a loaf, cover
the top with bits of butter and cook in oven for one and one-
half hours. The juice of a can of tomatoes poured over the
loaf while baking gives a delicious flavor.
72 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 73

MAMMY'S CHICKEN PATTIES

One cup of cold diced chicken, two tablespoons of flour,
one-half teaspoon of salt, cayenne pepper to taste, one cup of
chicken stock.
Melt butter in sauce pan ; stir in flour, add chicken stock,
season and bring to boiling point. Add chicken and cook
slowly for five minutes. Fill patty shells and serve at once.

BAKED FISH
Clean, rinse and wipe dry a white fish or any fish weigh-
ing three or four pounds. Rub the fish inside and out with
salt and pepper, fill with a stuffing like that for poultry, but
drier; put in a hot greased pan, dredge with flour and cover
the top with bits of butter. Bake an hour and a half.

CAROLINA BROILED STEAK

Sprinkle the bottom of a skillet generously with salt.
Place on the fire and let it become quite hot. Then put in
the steak, turning often so as to retain the juice. When done
place on a heated platter and season with pepper and bits
of butter.

DEVILED EGGS
Cut hard boiled eggs in two the long way; remove the
yolks and mash very fine. Add vinegar, sugar, salt, pepper
and mustard to mix well, put back
taste, also a little butter,
into the whitesand serve on lettuce leaves or garnished with
parsley. For a change, ground olives, chicken or boiled ham
may be used with the yolks. ^
74 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 75

MASSA'S CHEESE CROQUETTES

3 tablespoonsful shortening,
% teaspoon paprika,
Ys cup bread flour,
J4 teaspoon mustard,
1 cup hot milk,

Few grains cayenne,

yi teaspoon salt,
1 cup cheese cut fine.

Melt shortening, add flour; add hot milk, and stir until
smooth and thick add seasonings and cheese, and pour into a
;

shallow dish to cool. Shape into small pyramids, roll in sifted

crumbs, dip in €^gg, and again in crumbs, and fry in deep fat
until brown. Serve immediately.

OYSTERS WITH MACARONI

Arrange two cups of cooked macaroni and one pint of
small oysters in layers in a buttered baking dish season each
;

layer with salt and pepper, and dredge with flour cover with
;

buttered crumbs and bake in a hot oven twenty minutes.

One-fourth cup of grated cheese may be added.

SCALLOPED OYSTERS
One quart of oysters, one-fourth pound of butter, one-
half pound of cracker dust, one-half cup of rich cream; salt
and pepper to taste. Strew cracker dust and bits of butter
over the bottom of an earthenware pan, then a layer of oys-
ters. Proceed in this way until pan is filled, using a top layer
of cracker dust and bits of butter. Add cream and bake about
tv/enty minutes in a quick oven.
76 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 77

CREAMED DRIED BEEF WITH CHEESE

J4 pound dried beef,
1 cup milk,
Ij^ tablespoons butter,
2 tablespoons grated cheese,
2 tablespoons flour,
2 tablespoons ketchup.
Cut beef in small pieces, cover with boiling water, let
stand five minutes and drain; melt butter, add beef and stir
until hot; add flour and milk and stir until smooth; add
cheese and ketchup, and stir until cheese is melted. Serve
with baked potatoes.

CHEESE STRAWS
One cup of grated cheese,
One cup of sifted flour.
One tablespoonful of butter,
One teaspoonful of salt.
One-fourth teaspoonful of cayenne pepper.
One-fourth teasponful of baking powder.
Mix flour, cheese, salt, butter, pepper and baking pow
der. Mix with iced water to make stiflP dough. Cut in long
slender strips. Place in greased pans and bake in quick oven.

CHICKEN A LA KING
Boil a chicken until tender and when cool cut in dice.
To diced chicken add strips of pimentos and green peppers
and a can of mushrooms. Season with salt and pepper and
mix with cream sauce. Serve hot on buttered squares of
toast.
78 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 79

SOUTHERN HASH
4 raw potatoes,
^ cup of water,
2 green peppers,
\y2 cups cold chopped beef,
2 tomatoes,
Salt and pepper,
1 onion,
Toast points.
Put vegetables through the meat chopper, using coarse
cutter; cook in the stock, covered, until tender; add beef,
salt, and pepper, and when hot turn on a platter and garnish

with toast points. If corned beef and stock are used, use salt
with care.

MAMMY'S VEAL LOAF

Mix well together three pounds of finely chopped veal,
with one-half pound pork Add to this one-half cup of
.

grated bread crumbs, two beaten eggs, a little onion, salt

and pepper to taste. Roll into a loaf and pour the juice of
a can of tomatoes over the loaf and two tablespoonsful of
butter, cook in oven for one hour and half.

CHICKEN CROQUETTES
Boil chicken until tender, then chop very fine. Season
with a little parsley chopped fine, salt and red and black pep-
per to taste. Mix with cream sauce and shape into croquettes.
Roll croquettes in beaten ^^g, then in bread crumbs and fry
in deep hot fat.
80 MILADY'S FAVOURITE RECIPE
AUNT CAROLINES DIXIELAND RECIPES 81

CREAM SAUCE
Put two cups of milk on stove to scald. Into two table-
spoonsfuls of melted butter rub two tablespoonsful of flour
until smooth. Then add scalded milk a little at the time to
prevent lumping and season with salt and pepper. Stir con-
stantly until thick, then remove from the stove.

PERLEAN
Dress and cut up one chicken as for frying-. Boil until
very tender,then add two cups of rice, half a cup of butter,
some salt and plenty of pepper. Cook until it can be eaten
with a fork.
82 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 83

Pickles, Relishes

AUNT CAROLINE'S OWN PICKLE

Chop fine oriie-half gallon of green tomatoes, one pint of
onions, one pint of green and red peppers with seeds taken
out, and one gallon of cabbage. Mix well and sprinkle two
tablespoonsful of salt over it and let stand all night. Add
three quarts of vinegar, two pounds of sugar, three teaspoons-
ful of celery seed, three of mustard seed two of spice, and
one of cloves. Let simmer two hours.
TAR HEEL CHOW CHOW
Chop one head of cabbage, one gallon of green tomatoes,
and one quart of onions. Add one-half cup of salt, put in a
bag and let it drain for twenty-four hours.
Then put in kettle and add about two pounds of brown
sugar, one cup of white mustard seed, and one-half cup of
celery seed. Cover with good apple vinegar and cook until
done, about three or four hours. To the above add one or
two pods of chopped red pepper.
GEORGIA WATERMELON RIND PICKLE
Cut rinds and soak over night in water to which has
been added one cup of lime to a gallon of water. Rinse in
four full waters and boil until tender in tea made of one-
half gallon of water and four tablespoonsful of ginger. Then
cook in the following syrup:
Four pounds of sugar,
One quart of vinegar.
Two tablespoonsful of ground cinnamon,
One tablespoonful of allspice.
Two tablespoonsful of whole cloves.
Cook until syrup is thick.
84 . MILADY'S FAVOURITE RECIPE
AUNT CAROLINES DIXIELAND RECIPES 85

APPLE RELISH
Seven pounds of apples,
Two pounds of seeded raisins.
One pint of vinegar,
Three and one-half pounds of sugar.
Two oranges,
One teaspoonful of powdered cloves.
Two teaspoonsful of powdered cinnamon.
Chopthe raisins and put them into a porcelain lined ket-
tle,add the apples, chopped and unpeeled, the juice and the
chopped peel of the oranges, the sugar, vinegar and spices.
Boil steadily for half an houi.

CORN RELISH
18 ears of corn,
1 onion,
1 cabbage,
% pound of mustard,
1 pint of vinegar,
4 cupsful of sugar,
J^ cupful of salt,
2 peppers.
Cut the corn from the cob, chop, onion, peppers and cab-
bage, add sugar, salt and vinegar, and cook slowly three-
quarters of an hour. Ten minutes before taking from the fire,
add a very scant fourth of a pound of dissolved mustard.
Seal in glass jars.
86 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 87

BELL PEPPER RELISH

Twelve green peppers.
Twelve red peppers,
Sixmedium sized onions,
One quart of vinegar.
One and one-half cupsful of sugar.
Two tablespoonsful of salt.

Cut the peppers and onions into small pieces, sprinkle

with salt and cover with boiling water. Let stand until cool,
then drain, place in a kettle, and add the vinegar, and sugar.
Cook for twenty minutes. Put into jars, seal and set away
until needed. Serve with cold meats.

GREEN TOMATO PICKLE

Two quarts of green tomatoes,
Six large onions,
Three red peppers.
Four quarts of cabbage, all chopped fine.
Two ounces of white mustard seed,
One-half ounce of celery seeds,
Two and one-half pounds of sugar.
One-half ounce of tumeric.
One gill of salt.
Two quarts of vinegar.
Soak tomatoes, onions and cabbage in salt water one-
half hour, wash and drain, add other ingredients and boil
twenty minutes.
88 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 89

CUCUMBER PICKLE
Take enough cucumbers to fill a two-gallon jar. Cut into
lengthwise pieces and soak until fresh. Cover with equal
parts of water and vinegar, and boil an hour and ten minutes.
Then take them out and boil one and one-half hours in one
gallon of fresh vinegar, two pounds of sugar, one tablespooniul
of oelery seed, one tablespoonful of tumeric, one teaspoonful
each of cloves, mace and ginger, one tablespoonful of black
pepper, and one of horse radish. When cold add one-half
teaspoonful of cayenne pepper.

PICCALLI
One-half peck of ripe tomatoes.
One-half peck of green tomatoes.
Twelve sweet peppers, half of them green and half ripe
or red,
Eleven small onions,
Two quarts of vinegar.
Onequart of brown sugar.
Onetablespoonful each of all kinds of spices.
Grind in coarse meat chopper, cover with one cup of
salt and let stand over night. Next morning squeeze and put
on to cook with sugar, vinegar and spices. Cook about half
an hour or longer.

STUFFED PEPPERS
Wash as many fresh green peppers as desired. Then re-
move the tops from the peppers, scoop out the seeds, and
fillwith grated ham mixed with cream sauce. Cover with
bread crumbs and bits of butter and bake until ready in a
hot oven.
 J*.

90 MILADY'S FAVOURITE RECIPE

AUNT CAROLINE'S DIXIELAND RECIPES 91

PEACH PICKLE
Peel peaches and put in stone jar. To seven pounds of
fruit, use three and one-half pounds of sugar and one quart
of vinegar. Boil sugar and vinegar together awhile and pour
over fruit and flavoring, cinnamon, spioe, ginger, cloves, nut-
meg and mace may be used, put in little sacks. Do this for
seven or eight mornings.

CHILI SAUCE
Twelve ripe tomatoes.
Four ripe or three green peppers,
Two tablespoonsful of salt.
Two tablespoonsful of sugar.
One tablespoonful of cinnamon,
Three cups of vinegar.
Peel tomatoes and onions, chop very fine, add chopped
peppers, and the other ingredients and boil one and one-half
hours.

MOUNT VERNON PICKLE

One peck of green peppers,
One string six inches long of red peppers,
One large cabbage or two small ones.
Four large onions.
Four tablespoonsful of celery seed.
One-fourth pound of black and white mustard seeds each.
Two tablespoonful of tumeric.
Chop peppers, onions and cabbage fine and soak in one
and a half cups of salt all night. Then cover well with vinegar
and put equal parts of sugar. Add seasoning and cook about
two and one-half hours.
92 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 93

ENGLISH CHOPPED PICKLE

One large head of cabbage,
One gallon of green tomatoes,
One small bottle of sliced cucumber pickle (store pickle),
Fifteen large onions.
Chop and let stand over night, sprinkling them
all fine

with salt. Do
not put cabbage with onions and tomatoes.
Next morning squeeze out the cabbage, onions and tomatoes,
and put on in kettle. Add three quarts of vinegar, four pounds
of brown sugar, one package of seedless raisins, one-half
ounce of ground red pepper, eight tablespoonsful of white
mustard seed, four tablespoonsful each of celery seed, one
tablespoonful each of allspice, ginger, cloves and tumeric.
Mix well together and cook about one hour.
94 MILADY'S FAVOURITE RECIPE
AUNT CAROLINES DIXIELAND RECIPES 95

Pies and Desserts

CHESS PIES
Three eggs,
Two-thirds cup of sugar,
One-half cup of butter,
One-half cup of milk.
Cream butter and sugar and add to the well beaten yolks.
Then add milk and one teaspoonful of vanilla. Mix well and
bake on a nice crust. When done, spread with the whites
and three tablespoonful of sugar and a little flavoring. Re-
turn to oven and brown.

HEAVENLY HASH
Sweeten, flavor and whip stiff one pint of cream. Add
to cream one-half pound of marshmallows cut into small
pieces. Set on ice to chill. Then add one-half pound of
blanched almonds chopped fine and garnish with marschino
cherries. Line bowl in which cream is put after being whip-
ped, with powdered lady fingers or macaroons.

FOOD FOR THE GODS

One cup of sugar.
One-fourth pound of dates.
One-fourth pound of nuts,
Three tablespoonsful of cracker crumbs.
Beat whites of three eggs stiff and aai one heaping tea-
spoonful of baking powder and the above ingredients. Cut
the dates and almonds into small pieces. Put mixture in a
pudding pan set inside of a pan of water and bake in oven
one hour. Cover while cooking. Serve with cream.
96 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 97

STONEWALL JACKSON PUDDING

Two cupsful of milk,
Two Ggg yolks,
One-half cup of sugar.
Two tablespoonsful of Knox Gelatine softened in one-
fourth cupful of cold milk.
One teaspoonful of vanilla.
One-eighth cupful ofSherry wine.
Two Qgg whites.
One-half pint of whipped cream.
Heat the milk to the boiling point in double boiler.
Beat the yolks very light and beat into them the sugar. Add
this to the hot milk and cook until the custard begins to get
thick. Take from the fire. Add gelatine, which has been
softened in one-fourth cupful of cold milk. Add vanilla and
sherry wine and let cool. Beat the whites of eggs stiff, and
fold into them the whipped cream. When custard begins to
set, fold into it the cream and whites of eggs and put into
a mold. Mold with alternate layers of broken macaroons and
crystallized cherries.

SYLLABUB
One pint of cream, rich and sweet,
One-half cup of sugar,
One cup of sherry wine,
One teaspoonful of vanilla.
Swieeten the cream and when the sugar has dissolved,
stir in the wine carefully. Add the vanilla and beat to a
stiff froth. Serve in glasses.
98 MILADY'S FAVOURITE RECIPE

I
AUNT CAROLINE'S DIXIELAND RECIPES 99

U. D. C. PUDDING
One cup of finely chopped crystallized pineapple,
One cup of finely chopped crystallized cherries,
One cup of finely chopped nuts,
Six eggs.
Add a tablespoonful of sugar to each ^gg, beat well,
leaving out the whites. To the yolks and sugar add one
cup of sherry wine and cook to a thick custard in double
boiler. To the custard while hot add one talbespoonful of
gelatine dissolved in one-half cup of water, then whip in
lightly the beaten whites. Roll out macaroons or Social Teas
into dust. Into a bowl begin to lay cracker dust, pineapple,
nuts and cherries. When you have used half the ingredients,
pour over it the other half of the fruits and custard, sprink-
ling the top with cracker dust. Put into refrigerator to con-
geal. Serve with whipped cream (no sugar or flavoring in
cream).

RHUBARB PIE
1 pint of Rhubarb,
1 tablespoonful of flour,
1 cupful of sugar,
% teaspoonful of soda.
Remove the skin, and cut into small pieces enough
rhubarb to fill a pint bowl. Add the soda, and pour over it
boiling water to cover. Let stand fifteen minutes and pour
off the water. Line a deep plate with a rich crust. Put in
the rhubarb, sugar and flour, cover with crust. Bake twenty
minutes or half an hour.
100 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 101

JEFF DAVIS CUSTARD

Four eggs, beaten separately.
One cup of cream,
Two tablespoonsful of butter.
Two cups of sugar.
Flavor to taste. Pour the mixture on thin, rich crusts.

CREAM PUFFS
Stir one-half pound of butter into a pint of warm water,
set it on the fire in a sauce pan and bring it to a boil, stir-
ring often. When it boils put in three fourths of a pound
of flour and let boil one minute, stirring constantly. Take
from the fire and turn into a deep dish to cool. Beat eight
eggs light, and whip into this cool paste, first the yolks,
then the whites. Drop in great spoonsful on buttered paper
so as not to touch or run into each other, and bake ten
minutes. Split them and fill with the following cream:
One quart of milk.
Four tablespoonsful of cornstarch,
Two eggs,
Two cups sugar.
Stir while boiling and when thick, add a teaspoonful of
butter. When cold, flavor.

BROWN BETTY
Pare and slice apples thin. Put alternate layers of apples
and bread crumbs sprinkled with cinnamon, bits of butter,
and brown sugar in buttered baking dish. Then add one cup
of water and bake until apples are thoroughly done and brown
on top.
102 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 103

SOUTHERN APPLE PIE

6 apples,
Grated rind and juice of one lemon,
J^ cup of sugar,
1 teaspoon cinnamon,

2 macaroons rolled,
J4 teaspoon salt,
2 tablespoons butter,
2 eggs slightly beaten.
Pare and slice apples, add one-quarter cup of water;
cook until soft, and rub through a sieve add other ingredients
;

in order given. Line a deep plate or patty tins with rich

paste, fill, and bake about forty minutes. Cake crumby may
be substituted for macaroons.

CARAMEL CUSTARD
Line a pie plate with nice pastry. For one custard allow
one one cup of brown sugar, four teaspoons-
e^gg well beaten,
ful of milk, one tablespoonful of flour or starch and a piece
of butter the size of an ^gg. Pour this in the crust and bake.
After baking make a meringue and bake a delicate brown.

PALMETTO MARMALADE
Two quarts of fresh pears ground fine,
Two cans of grated pineapple.
Six oranges cut into small pieces,
As many cups of sugar as there are cupsful of fruit.
Put all together on to cook and cook until thick and a
pretty red color.
104 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 105

AUNT JEMIMA'S LEMON PIE

Six eggs,
One and one-half cups of sugar,
Two tablespoonsful of butter,
Three lemons,
Two tablespoonsful of flour,
One-half teaspoonful of baking powder.
One cup of milk.
To well beaten yolks add sugar, flour, milk, butter, bak-
ing powder, juice and grated rind of three lemons. Cook in
double boiler until thick and then bake on a nice crust. After
baking, make a meringue of the whites and bake a delicate
brown.

NUT BREAD
2J^ cupsful of flour,
3 teaspoonsful of baking powder,
% teaspoonful of salt,
J4 cupful of sugar,

1 cupful of milk,
J4 cupful of English Walnuts chopped fine.
Beat ^^g and sugar together, then add milk and salt.
Sift the baking-powder into the dry flour, and put all the in-
gredients together. Add the nuts last, covering with a little
flour, to prevent falling, and bake in a moderate oven one
hour.
106 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 107

CHOCOLATE PUDDING
Put two squares of unsweetened chocolate in double
boiler, add two cupsful of cold milk, and bring to the scald-
ing point. Mix thoroughly one-fourth of a cupful of sugar,
three tablespoonsful of cornstarch, one-fourth of a teaspoon-
ful of saltand pour on one-fourth of a cupful of milk grad-
ually, while stirring constantly. Add to milk which was
scalded with chocolate, and cook fifteen minutes, stirring con-
stantly until mixture thickens and afterward occasionally.
Add one-half of a teaspoonful of vanilla and turn into a serv-
ing dish. Chill and serve.

MARYLAND BREAD PUDDING

1 pint of stale bread,
1 quart of milk,
1 cupful of sugar,
1 ^gg,

^2 cupful of raisins,
1 teaspoonful of cinnamon,

y2 teaspoonful of salt.
Pour hot water on the stale bread and let soak
until soft. Then add other ingredients and bake for three
hours in a moderate oven. If eaten cold, serve with hot sauce.
If eaten hot, serve with cold sauce.

SUNSET RAISIN PIE

Onie cup of seeded raisins chopped fine.

One lemon with grated rind.

Add lemon juice and grated rind to the raisins. Then
add one cup of sugar and two tablespoonsful of water. Bake
between upper and lower crusts.
108 MILADY'S FAVOURITE RECIPE
AUNT CAROLINES DIXIELAND RECIPES 109

SAUCE FOR GINGER BREAD

One cup of sugar,
One tablespoonful of butter,
Creamed together . Add one-half cup of cream or milk
and five tablespoonsful of wine. Stir constantly while cook-
ing until dissolved and creamy. Flavor to taste with vanilla
or nutmeg.

SOFT GINGER BREAD

One-half cup of sugar.
One cup of molasses,
One-half cup of butter or lard.
One teaspoonful each of ginger, cinnamon and cloves,
Two teaspoonsful of soda in a cup of boiling water,
Two and one-half cups of flour.
Two well beaten eggs added last.
Mix in the order given and bake in slow oven.
CRANBERRY SURPRISE
Crumble three lady fingers into a baking dish, cover with
a thin layer of cranberry preserves or jelly. Dot with small
lumps and add a sprinkle of cinnamon. Beat three
of butter
eggs separately very light and add two cups of milk. Pour
over the fruit and cake. Bake as a custard and serve with
whipped cream.
LOUISIANA MOLASSES CUSTARD
Mixwell the yolks of two eggs, one cup of molasses, one
scant cup of sugar, one cup of buttermilk with pinch of soda
and two tablespoonsful of flour. Flavor with cinnamon and
vanilla. Cook in double boiler until thick, then bake on a
rich pie crust Use the whites for meringue.
no MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 111

JELLIED APPLES
Put on four cups of sugar and four cups of water with
six cloves and bring to boiling point.
Peel and core apples and drop them into boiling syrup.
Covicr kettle and let apples steam slowly until they are clear
and tender. Pour last of syrup over fruit and serve.

MAMMY'S SWEET POTATO PUDDING

Grate three medium sized potatoes. Beat together one
cup of sugar, three eggs, one tablespoonful of butter, one pint
of milk, and add to the grated potato.
Pour in a buttered pan, drop bits of butter on top and
bake one hour in a moderate oven. Flavor with one tea-
spoonful of vanilla.

RAISIN ROLLS
13^ cupsful of flour,
3^ cupful of lard (scant) ,

y2 teaspoonful of salt,
1 cupful of raisins,
1 cracker,
1 lemon,
% cupful of sugar,
1 ^^^^
A little salt.

Beat the egg, add sugar, salt, lemon juice and grated
rind. Roll cracker fine, chop raisins and mix all together.
Roll the crust thin, cut into rounds. Put a spoonful of filling
between two rounds and pinch the edges together. Prick
top crust with fork. Bake in iron pan for twenty minutes.
112 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 113

NEW ORLEANS DARK NUT BREAD

J4 cup of sugar,
y^ cup hot water,
y2 cup molasses,
J4 cup milk,
2 cups entire wheat flour,
1 cup bread flour,
5 teaspoons baking powder,
iy2 teaspoons salt,
J^ teaspoon soda,
^ cup nut meats, finely chopped.
Mix in order giyen, sifting dry materials together be-
fore adding. Turn into a greased bread pan, let stand fifteen
minutes, and bake in a moderate oven one hour.

BAKED APPLE DUMPLINGS

Take rich pie crust, roll thin as for pie and cut into
rounds as large as a tea plate. Pare and slice fine, one small
apple for each dumpling. Lay the apple on the crust, sprinkle
on tiny bit of sugar and nutmeg, turn edges of crust over
the apple and press together. Bake in a hot oven for twenty
minutes. Serve hot with cold sauce.

JOHN BROWN CUSTARD

One quart of milk.
Four eggs.
One-half cup of sugar.
Beat /eggs and sugar carefully together while milk is
scalding. Then add gradually scalded milk, put back on
stove and cook until thick, stirring constantly to prevent lump-
ing. When cool, add any flavoring desired.
114 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 115

VIRGINIA DARE PUDDING

Sift one quart of flour and into the flour put one pound
of raisins, one pound of currants, one-half teaspoonful of
salt, one pound of sugar, one grated nutmeg, one teaspoonful
of ground spice. Beat four eggs and add after mixing the
fruit well in the flour, and mix with enough water to make
a stiff batter as for fruit cake. Boil or bake and serve with
sauce. Cook for about two hours.

SWEET POTATO CUSTARD

3 cooked sweet potatoes,
% nutmeg grated,
2 eggs,
% cup brown sugar,
Yz teaspoon salt,
1 quart milk.

Force potatoes through a ricer; beat the eggs and mix

with potatoes add other ingredients, pour into buttered bak-
;

ing dish or cups, and bake in a slow oven until firm.

BANANA CUSTARD
Mix well the yolks of two eggs,
One-half cup of sweet milk.
One-half cup of sugar.
One teaspoonful of butter,
Two tablespoonsful of flour.
Cook in double boiler until thick. When cool, add one
teaspoonful of vanilla. Bake on a nice crust. When cool,
cover pie with thin slices of banana, then the meringue, and
bake a delicate brown.
116 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 117

STRAWBERRY SHORTCAKE
Make
regular pie crust and roll it into two sheets, each
about one-half inch thick. Bake in well-greased pan, laying
one sheet on top of the other. When done and while warm
separate them. When cold put between the crusts a thick
layer of strawberries well sprinkled with powdered sugar.
Arrange largest berries on top. Cut in wedge-shaped pieces
and serve with sweetened whipped cream.

TAPIOCA CUSTARD
One quart of milk and one cup of soaked and drained
tapioca should be placed in a double boiler and cooked until
the tapioca transparent; then add one cup of sugar and
is
the yolks of three well beaten eggs. Let it cook for a few
minutes, flavor as desired and pour into a bowl. Cover the
top with the whites of the eggs beaten stiff and sweetened.

BAVARIAN CREAM
One quart of sweet cream whipped with two cups of sugar
as stiff as for syllabub, two- thirds of a box of gelatine dis-
solvfCdover the fire in two cups of milk, stirring constantly.
Let cool. Flavor cream to taste, then beat in the milk and
gelatine. If desired, fruits, nuts, and maraschino cherries
may be added.

CRANBERRY SNOW
Whip stiff the white of one \tgg and add alternately and
gradually three tabelspoonsful of sugar and a cup of cran-
berry sauce. Continue to whip until it has reached at least a
pint and a half in quantity, for it swells surprisingly. Finely
chopped nuts may be added if desired.

9
118 MILADY'S FAVOURITE RECIPE

I
AUNT CAROLINE'S DIXIELAND RECIPES 119

CHOCOLATE PIE
One-fourth cake of chocolate.
Two cups of sugar,
One-half cup of butter.
Four eggs,
One tablespoon of flour.
Beat yolks together with butter, sugar, milk and flour.
Cook in double boiler until thick, then bake on a nice crust.
Use whites for meringue.

PUMPKIN PIE
2 cupsful of stewed and sifted pumpkin,
2 crackers rolled fine,
1 cupful of sugar.
Pinch of salt,

J4 teaspoonful of cinnamon,
1 pint of milk,

Pour the mixture into a deep pie-plate lined with crust,

and bake in a slow oven one hour.
120 MILADY'S FAVOURITE RECIPE
 ;

AUNT CAROLINE'S DIXIELAND RECIPES 121

Salads and Dressings

MAYONNAISE DRESSING
(Without Oil)
Mix
together two tablespoonsful of flour, one teaspoon-
ful of mustard, one teaspoonful of salt, one tablespoonful
of sugar. Add this to two eggs well beaten, and lastly one
cup of vinegar. Put on to cook in a double boiler and cook
until thick, stirring frequently.
MARYLAND CHICKEN SALAD
Boil one large chicken until tender and when cold cut
in dice. To diced chicken add four hard boiled eggs mashed
fine,one and a half bunches of celery chopped fine and salt
and pepper to taste. Mix well with oil dressing and the
juice of one lemon.
POTATO SALAD
Five medium sized, cold, boiled Irish potatoes, diced
three hard boiled eggs and a few pieces of parsley chopped
fine, and one cup of diced celery. Season with salt, black
and red pepper and mix well with oil dressing.
WESSON OIL DRESSING
Yolks of three eggs.
One-half teaspoon of salt,
One-fourth teaspoon of mustard,
On*e-fourth teaspoon of red pepper.
Juice of one lemon.
Pint of Wesson Oil.
Beat yolks until thick; then add salt, pepper, mustard
and part of lemon juice. Lastly add the oil one drop at a
time at first, then slowly until dressing is thick, and then the
remainder of th.e lemon juice.
122f MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 123

TOMATO JELLY
Cover one-half box of gelatine with one and one-half
cups of cold water. Stew one quart can of tomatoes until
tender and strain. Season with salt, pepper and sugar to
taste and bring to boiling point. Pour hot tomato juice into
the melted gelatine and add to this one hard boiled ^gg sliced
thin. One small bottle of stuffed olives sliced thin and one-
half cup of nuts. Pour into small molds wet with cold water
and sreve on lettuce with oil dressing.

FRENCH DRESSING
% cup oil,

J4 teaspoon pepper,
Ys cup vinegar,
yi teaspoon mustard,
1J4 teaspoons salt,
1 teaspoon powdered sugar.
Put the ingredients in a pint preserve jar; fasten the
cover, chill and shake well before using. Keep in the ice-box
and use as needed. For use with fruit salad, omit mustard,
Curry, Brand's Al sauce, Worchestershire sauce, tomato
ketchup, or similar condiments may be added in small
amounts to vary the flavor.

WALDORF SALAD
Two cups of apples peeled and diced. Two cups of
celery and one cup of nuts. Mix well together with oil
dressing.
124 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES US

SHRIMP SALAD
3 cups cooked shrimp, minced,
% cup chopped olives,
1 cup Mayonnaise,
1 cup chopped celery,

2 tablespoons chopped pimento,

J^ cup French dressing.
Marinate shrimp in French dressing; drain, add celery,
olives and pimento. Mix w^ith Mayonnaise and fill tomato
cases, putting a teaspoon Mayonnaise on each. Serve on leaf
of head lettuce.

PINEAPPLE AND COTTAGE CHEESE SALAD

For each person allow two lettuce leaves, one slice of
pineapple and three dates stuffed with cream cheese. Cut
the pineapple in cubes and place on the lettuce; cut dates
in halves lengthwise, remove stones, stuff with cream cheese
and arrange on pineapple; sprinkle cheese with paprika and
dress all with French Dressing.

WATER LILY SALAD

Six hard boiled eggs.
Mayonnaise dressing.
Lettuce.
Cut the white of each ^gg into six long petals. Arrange
the pieces in circular form on the lettuce. Form the center
of each Lily by putting in the yolks, well mixed with mayon-
naise.
126 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 127

MARSHMALLOW SALAD
Cut into small pieces marshmallows, white grapes, sliced
pineapple, almonds or pecans and a little banana, sliced thin.
Serve on lettuce with oil dressing and maraschino cherries
to garnish it.

FROZEN FRUIT SALAD

Two cans of white cherries,
One can of sliced pineapple.
One can of pears,
One half dozen oranges,
Three pints of cream,
Two pints of dressing.
Whip the cream, sweeten and flavor to taste. Mix the
cream and the dressing. Put in the fruit, but do not use the
juice of the fruit. Pack the mixture in coffee or baking pow-
der cans and let them remain in the ice four or five hours.
A small tub can be used to set the cans in and pack ice and
salt around them.
128 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 129

Soups

OLD VIRGINIA BRUNSWICK STEW

Boil one chicken and one rabbit or squirrel in two or
three quarts of water. When
about half done add one quart
of lima beans, one quart of tomatoes, one quart of corn and
butter the size of two eggs. Season to taste with salt and
pepper and cook until thick enough to eat with a fork.

AUNT CAROLINE'S PORRIDGE

Pick over and wash two-thirds of a cupful of white beans.
Put on the back of the stove in cold water. Let these boil
slowly, while the dinner is cooking. When the boiled din-
ner has been taken up, put these beans into the liquor in
which the dinner was cooked. Boil one hour. Wet three
tablespoonsful of flour with water, and stir in while boiling,
to thicken. Serve hot, adding a little milk, if you like.

CREAM OF CELERY SOUP

Three stalks of celery, chopped fine, one slice of onion,
three cupfuls of milk. Boil for twenty minutes, then add
three tablespoonsful of melted butter. Thicken with three
tablespoonsful of flour dissolved in a little milk. Add salt
and pepper to taste, then one cupful of cream and serve hot.

TOMATO BISQUE
Put a quart of tomatoes in a kettle and boil for about
twenty minutes or until juice is thick. Season with salt,
pepper and sugar to taste, then add one-half teaspoonful of
soda. Strain and add to hot strained juice one pint of scalded
milk. Boil a few minutes and serve with oyster crackers
or squares of toast.
130 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 131

TOMJATO SOUP CREOLE STYLE

One quart of tomatoes,
One tablespoonful of butter.
One tablespoonful of flour.
One onion,
Sprig of parsley,
Salt and pepper to taste.
Put tomatoes, onion, parsley, salt and pepper on to cook.
When cooling add flour and butter which have been creamed
together. Cook until thick.

DIXIE LAND SOUP

4 potatoes,
3 pints of milk.
Piece of butter size of an tgg.
Small piece of onion.
Take four large potatoes, boil until done and mash
smooth, adding butter and salt to taste. Heat the milk in a
double boiler, cook the onion in it a few minutes and then
remove. Pour the milk slow^ly on the potato, strain, heat
and serve immediately. Thicken with one tablespoonful of
flour.

CREAM OF TOMATO
Put a quart of tomatoes in a kettle, add one cupful of
water and boil for about ten minutes season with salt, pep-
;

per, and sugar to taste, then add one-half teasponful of soda.

When the tomatoes have boiled, strain them and add to the
strained juice one pint of scalded milk. Lastly add one cup-
ful of cream in which a little flour has been blended.
132 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 133

BALTIMORE OYSTER STEW

25 oysters,
1 teaspoonful of flour,

1 quart of milk.

Butter,
Salt.
Take tweny-five oysters, with their liquor and put these
into an agate dish on the stove with salt to taste, in a pint
of cold water. Boil five minutes. Stir into this one heaping*
teaspoonful of flour, which has been wet with two table-
spoonsful of cold water. Add one quart of milk. Let it come
to a boil, but be sure not to have it boil. Remove from the
fire, and add a piece of butter the size of an egg. This is
sufficient for eight people.
CREAM OF PEA SOUP
1 can peas,
\yi teaspoons salt,
1 slice onion,

Yz teaspoon pepper,
Bit of bay leaf,
2 cups boiling water.
Sprig of parsley,
2 cups hot milk,
1 teaspoon sugar,

1 tablespoon butter,

2 tablespoons flour.
Rinse the peas with cold water, and reserve one-fourth
cup; simmer the remainder with seasonings and hot water
for twenty minutes, and press through a sieve; thicken the
milk with butter and flour blended together, and add to peas.
Add the whole peas just before serving.
10
134 MILADY'S FAVOURITE RECIPE
 AUNT CAROLINE'S DIXIELAND RECIPES 135

CREAM OF CHICKEN SOUP

3 cups of chicken stock,
Salt,
1 slice onion,

Yz teaspoon pepper,
J4 cup cekry tops,
2 tablespoons chicken fat or butter, ^

1 cup hot milk,

3 tablespoons flour.
Cook stock, onion, and celery for fifteen minutes, and
strain add hot milk and seasonings, and thicken with chicken
;

fat and flour blended together. The amount of salt will

dep»end upon the quantity in the stock. Celery salt may be
used in place of celery tops.

OATMEAL SOUP
Ji cup cooked oatmeal,
2 cups hot milk,
J4 onion sliced,
1 teaspoon salt,

2 cloves,
Yz teaspoon celery salt,
y2 bay leaf,

y^,teaspoon pepper,
2 cups boiling water,
Yi tablespoon butter.
Cook oatmeal, onion, cloves, and bay leaf in boiling water
for twenty minutes, and press through a sieve; add milk,
seasonings, and butter, and serve with croutons.

\
136 MILADY'S FAVOURITE RECIPE
 AUNT CAROLINE'S DIXIELAND RECIPES 137

Vegetables

GENERAL PICKETT CORN PUDDING

One pint of fresh corn,
or
One can of corn, ^

Two eggs.
One cup of sweet milk.
One cup of sugar,
Butter the size of an legg.
Little salt.
One tablespoonful of flour.
One-fourth teaspoonful of baking powder.
Mix well together, leaving out whites for meringue.
Pour into baking dish and cook in hot oven. When cool,
beat whites of eggs stiff, sweeten and flavor, spread on top
of pudding and bake a delicate brown.

DIXIE POTATOES

4 or 5 baked potatoes,
1 pint of milk,
^2 teaspoonful of salt,
Butter, the size of a walnut.
Pare the potaoes and cut into small pieces. Put them
on the stove, in an agate dish, salt and cover with milk. Let
them cook fifteen or twenty minutes, then thicken with one
tablespoonful of flour, stirred with half a cupful of water;
put in the butter and serve hot.

\
138 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 139

SOUTHERN CREAMED SWEET POTATOES

To two cups of mashed sweet potatoes add one teas-
poonful of cinnamon, on>e cup of sweet milk, one-half cup of
sugar, one-half cup of seeded raisins and butter size of an
egg. Cook in buttered baking dish and when done, cool,
spread the top with mashmallows and brown in oven.

STUFFED POTATOES WITH CHEESE

Select large Irish pototaies and bake. When done cut
in half, take meat of potato from shell, mix with little salt,
peppterand grated cheese. Put back in shell, put butter on
top and bake light brown.

SCALLOPED IRISH POTATOES

Cut raw potatoesinto small cubes and put into baking
dish. Add pepper and pieces of butter. Cover with
salt,

sweet milk and cook in the oven.

STUFFED TOMATOES
Peel large ripe tomatoes and cut in quarters, place in
the center of each tomato one tablespoonful of ground stufted
olives, one teaspoonful of ground, hard boiled egg, one tea-
spoonful of English walnuts or pecans. Serve on lettuce with
oil dressing and grated cheese sprinkled on top of dressing.

SCALLOPED TOMATOES IN SHELLS

Peel as many fresh tomatoes as persons to serve. Mako
small round opening at the top by hollowing with a tea-
spoon. Season highly with mayonnaise, catsup, mustard and
enough crab flake to fill the tomatoes. Set on ice and serve
very cold for luncheon.
140 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 141

AUNT KATY'S MACARONI

One-half small sized package of macaroni.
One-third pound cheese,
One cup of milk.
Butter the size of a walnut.
One-half cup of bread crumbs.
Put macaroni on to boil in water with a little salt. When
tender drain off water. Put in a baking dish first a layer of
macaroni, then cheese, crumbs and butter. Pour milk over
it and bake.

IRISH POTATO PUFFS

Tw^o cups of cold mashed potatoes.
Two
tablespoonsful of melted butter.
Beat together until smooth, and add two well beaten
eggs and one cup of sweet milk. Pour into a baking dish,
bake quickly and serve immediately.

STEWED CELERY
Wash 4 heads and take off the green leaves. Cut into
pieces 3 or 4 inches long, ut into a stew-pan with Yl pint of
meat broth, stew till tender. Add a little cream and season-
ing; also a little flour and butter, and simmer together.

BAKED TOMATOES
Take out from the top the inside of large tomatoes, with
this mix bread crumbs, butter, pepper, salt, a little sugar
and some chopped onions. Fill the tomatoes with this, set
them in a deep dish or plate and bake slowly for J^ hour.
 /*-'

142 MILADY'S FAVOURITE RECIPE

AUNT CAROLINE'S DIXIELAND RECIPES 143

MAMMY'S CANDIED SWEET POTATOES

them and lay on a
Boil 6 small sized sweet potatoes, peel
shallow plate or pan. Put a teaspoon butter on each potato,
sprinkle on them 3/2 cup of brown sugar, 2 tablespoons water
in pan, cook slowly and baste as you would meat. Cinna-
mon, cloves, nutmeg, and lemon peel improve the flavor.
BOILED TURNIPS
Cut up 5 or white turnips and chop fine in a chop-
6 flat
ping-bowl. Put into boiling water and cook till tender.
Drain off the water, add sufficient seasoning and % cup
good vinegar. Let them simmer on the stove about ten
minutes. These are excellent.

STEWED GREEN CORN

Cut the corn off the cob, boil in a little water 15 or 20
minutes. When done, add a cup of milk or cream, a little
butter, and season to taste.

CREOLE POTATO BALLS

Mash some mealy potatoes smooth, season, and add but-
ter and cream till quite moist; make up into balls, dip in
beaten eggs, roll in bread crumbs, and fry in butter to a nice
brown.

POTATO CHIPS
Pare the potatoes, shave them very thin, soak for J^ hour
in ice-cold salted water; drain in a colander, and spread
upon a dry towel fry a few at a time in very hot fat, 1
;

minute being sufficient to cook and brown them properly,

sprinkle lightly with salt, and when needed at table, heat
quickly in the oven.
144 MILADY'S FAVOURITE RECIPE
 ;

AUNT CAROLINE'S DIXIELAND RECIPES 145

STUFFED POTATOES WITH CHEESE AND BACON

4 large potatoes,
^ teaspoon salt,
4 tablespoons grated cheese,
% teaspoon paprika,
% cup hot milk,
4 slices bacon.
Wash potatoes and bake in a hot oven forty-five minutes
cut in halves lengthwise, remove potato, and force through
potato ricer; add cheese, seasonings, and hot milk; beat
vigorously, and refill potato skins place half a slice of bacon
;

on top of each, and put on the upper grate of a hot oven until
bacon is crisp.

JENNY LIND POTATOES.

Four large, peeled and sliced, 2
cold, boiled potatoes,
tablespoons butter, 1 hot milk, 2 tablespoons flour.
pint
Melt butter and add hot milk and flour, when thick add salt,
pepper and parsley. Put a layer of mixture in bottom of
baking dish, then a layer of potato, and so on; milk coming
last. Cover with cracker crumbs and bake 15 minutes.

CAROLINA SWEET POTATO PONE

One qt. sweet potatoes, peeled and grated ; pour over the
grated potato 1 pint boiling water, stir it well ; add 1 tea-cup
brown sugar, 2 tea-cups molasses, 2 tablespoons butter. 1

heaping tablespoon powdered ginger, 1 tea-cup milk; pour

into a baking dish and bake slowly for about 2 hours.
146 MILADY'S FAVOURITE RECIPE
AUNT CAROLINE'S DIXIELAND RECIPES 147

SCALLOPED POTATOES
Butter a baking'-dish, pare and slice potatoes in small
pieces. Put into the dish with salt, pepper and a little but-
ter. Fill the dish with milk, sprinkle over the top cracker,
or bread crumbs, and cheese if you like it. Bake in the oven
for an hour and a half or two hours.

FRENCH FRIED SWEET POTATOES

Cut cold boiled sweet potatoes into eigthths lengthwise,
fry in deep fat until brown, drain on soft paper, and sprinkle
with salt.

FRIED EGG PLANT

Cut a small ^gg plant in one-third-inch slices; pare; cut
each slice in quarters; soak in cold salted water for half an
hour; drain; season with pepper and salt, dip in crumbs,
then in egg, and then in crumbs again; and fry in deep fat
about three minutes. Or dip in flour and saute' in butter.
148 MILADY'S FAVOURITE RECIPE
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