What Mrs. Fisher Knows About Old Southern Cooking

Take one quart of flour, add one of salt, one of lard, half tablespoonful of Dry rub the lard and butter into the until well creamed; add your water gradually in mixing so as to make dough stiff, then put the dough on pastry board and beat until perfectly moist and

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One quart of flour, half tablespoonful of butter, two eggs lightly beat, half tea-cup of sweet yeast, half teacup of water, one teaspoonful of salt. Mix as a sponge, about 10 o'clock at night, for breakfast; put to rise until morning. With dry flour knead the sponge, not too stiff; off rolls, put to rise in baking pan, then have oven hot and bake slowly. rolls are done, put them in a napkin until sent to table.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four eggs beat light, one gill of cream to a tea-cup of sweet milk, one pint of flour, sifted, half teaspoonful of salt; mix cream, milk, and eggs together, well stirred, then add flour gradually until thoroughly mixed. your baking cups hot when put to bake. Eequires ten minutes to bake in hot oven.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two eggs beat light, one pint of sour milk, to one and a half pint of flour, one teaspoonful of soda sifted with the flour, one tablespoonful of butter, teaspoonful of well mixed, and then add the eggs. Always have your irons perfectly hot and well greased., In baking, melt butter before mixing in Place them in a covered dish and butter them on sending to the table.

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One quart of flour, quarter tea-cup of yeast, make into a batter, with one of salt; make up over night and put to rise. Just before baking on a nicely greased griddle, for breakfast, add one level teaspoonful of soda, and stir it well into the batter.

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One quart of flour, quarter pound of butter, perfectly rubbed into the flour while dry, one teaspoonful of salt, five eggs beat very light, half tea-cup of milk to quarter tea-cup of yeast; add all to the flour, and stir the whole together as you would pound cake, and put to rise at 10 o'clock at night; next morning beat over until light as cake and put in warm place to rise a second time, after which bake as carefully as baking pound cake. Bake in the pan it rises in the second time. Just grease the pan before putting to rise the second time. Breakfast Corn Bread, One tea-cup of rice boiled nice and soft, to one and a half tea-cupful of corn meal mixed together, then stir the whole one of one tablespoonful of lard or butter, three eggs, half tea-cup of sweet milk. The rice must be mixed into the meal while hot; can be baked either in muffin cups or a pan.

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Two eggs, one pint of meal, half pint of sour milk, one teaspoonful of soda, beat eggs very one tablespoonful of melted lard or butter, mix all together, well stirred or beaten. Bake in an ordinary pan.

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Half tablespoonful of lard to a pint of meal, one teacup of boiling water; stir well and bake on a hot griddle. Sift in meal one teaspoonful of soda.

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Half yeast cake to two quarts of flour, teaspoonful of salt, one dessertspoonful of butter or lard.

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First stuff the meat before roasting; make stuffing of bread crumbs browned; stuffing with salt, onions (grated), pork or ham chopped fine. it is put into the oven, baste well with butter or lard, and while cooking notice and continue to baste until done. Two hours are sufficient, a hot to cook this roast. To make your gravy, brown a tablespoonful of flour in your pan from which you take the roast, add a little water, with spoon slowly until well done. You can make your gravy thick by the use of a very little water. If you do not like onions, use a little green or dry thyme.

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Should be well cooked outside and rare on the inside. The oven should bake on bottom and top. If it gets too hot on either top or 'bottom, shut the damper slightly off. A five-pound roast should cook in half an hour, and a ten-pound one in one hour. Season roast with salt and pepper before putting it to cook, baste it with lard or before putting in stove, and while cooking baste with the juice that comes out of the meat every two or three minutes until done.

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To be seasoned with pepper before being cooked, and in cooking baste with the gravy that comes from the meat. Must be cooked with a fast To make the gravy, take one tablespoonful of flour browned in the pan and stir in a little water.

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stuffing take a loaf and one-half of baker's bread cut thin, fry the bread in butter or lard and mash it well; season it with salt and pepper according to taste, using a little red pepper. Then stuff the pig putting an apple in its mouth. Put it in the pan and baste with lard, then put it to roast, and while it is cooking keep basting it every five or ten minutes until it is cooked; you can tell when it is perfectly done by a fork passing through it easily. To make the gravy for the pig it is cooked, take about a tablespoonful of flour and put it in the pan where you cooked your roast and brown on the stove, then add a little water; till it commences to get thick. A little onion in jour stuffing is good. [See No. 21.]

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Use crackers for your stuffing. Slice an opening in the veal in five or six different places, and fill each one with the stuffing. Season the stuffing with salt, pepper, butter, and a little sage. You can tell when it is done by a fork passing through easily. Baste the roast while cooking with the essence that comes from the meat.

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First cleanse well and take the craw from the turkey. Make stuffing 6f light bread chopped fine, season with butter, pepper and salt; then stuff the body completely full, also where the craw was. Put in pan and baste with butter or lard, and put to roast. While cooking, keep basting it with the juice that comes from the turkey. it is cooked take a tablespoonful of flour and brown it in the pan, then add a little water and stir for the gravy.

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Bake or roast in the same manner you do a turkey, and have it well cooked. M^ike stuffing of bread, like that prepared for turkey, with salt, pepper, butter or lard. Baste while cooking.

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Should not be stuffed, but cleaned well and seasoned with pepper and salt, inside and outside, and put into a hot oven. Ten minutes will cook it.

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Cut your meat into inch pieces and put into a saucepan; season with salt, pepper, and butter or lard. Put one pint of water to a pound of meat. One hour will cook, unless very young, when less time is sufficient. Add onions if liked.

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Boil lamb till thoroughly done, then cut into small pieces taking all sinews and gristle out, and put into a chopping tray; grate onion in it to suit your also grate two or three sour pickles in it; then chop the whole up very fine indeed. salt and pepper. Add one and one half boiled Irish potatoes to one pound of lamb mashed to the fine meal while hot; thoroughly mix together with the hand. small cakes, oblong style; then take two eggs and beat them very light, dip the cakes into the egg, and then roll into powdered crackers. fat very hot and put them into it, and let them fry quick till brown.

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tender, pick to pieces, take all gristle out, then chop two eggs for one chicken and mix meat; season with pepper and salt; make into cakes oblong shaped; powder crackers and roll them into the powder, after dipping them into two eggs beaten moderately well. Then have your lard very hot, and fry just before sending them to the table.

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Have crabs well boiled in salt and water, then pick clean from the shell; chop fine; take the large end of a piece of celery and grate into the crab; chop with crab a small piece of onion fine; mix half a teacup of fine powdered cracker into crab; season with pepper and salt, also the least bit of fine red pepper, as crabs should be seasoned high to be nice. Have your lard hot, and fry just before wanted at two eggs, dip croquettes in the egg, roll in powdered crackers before frying; make them oblong shaped.

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To be made the same way, to-wit: Boil meat rare done, pick all gristle out, grate as much onion in the chopped meat as you like. Take half the quantity of brains that comes in one head (calf or lamb), scald them, pick all the skin from them; mix then with the meat, one-half of a nutmeg grated, pepper and high and fry the same as other croquettes. Make a gravy of cream and pour on vigareets just as going to table. Making gravy: Put sweet cream into a cleau vessel, put over steam until hot, add a very little pepper and salt, then chop some fresh parsley tine and sprinkle it over vigareets while on dish. Make oblong cakes.;

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Made of lamb or veal liver. One pound of liver to a quarter of a pound of suet, part boil, chop both separately very fine; pick all strings out of suet, then add suet and liver together, a small piece of onion, grated, salt and pepper; season high. Beat one egg light and mix well with hand, roll in powdered fry in hot lard or butter, garnish dish with parsley and send to table.

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fine one dozen oysters, take one boiled potato and mash hot into the fine oysters; take the yelk of one egg only, mix well the oysters and with pepper and salt to roll them, after making into oblong cakes, in powdered crackers; have your fat very hot, and fry quick and send to table.

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One pound of boiled fish to one and a half potatoes, chop a small piece of onion fine and mix fish; season with pepper and to your taste; make them out in cakes like the other croquettes, roll them in dry corn meal, fry in hot fat and send to table.

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must be tender and cleaned inside. Singe all pin feathers off over the fire. Boil two eggs hard, take the yelks and rub fine into one tablespoonful of butter, then add one tablespoonful of corn starch dissolved into the least bit of water; add all together, well mixed and free from lumps. Have your chicken cut up before before boiling, and stir the fricassee into the chicken just before sending to table. salt and pepper while cooking.

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take a tablespoonful of dry flour and brown it in the fat, stirring it around, then pour water in and stir till the gravy is as thin as soup.

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Six pounds of meat to two and one-half gallons of Boil to one gallon and one-half; then strain all meat out from the bouillon. Season with pepper and

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Can be made from the same bouillon of beef as seen in No. 38, in the following manner. Take two quarts of bouillon to two ox-tails; boil down to three pints. You can put in either ochra or vermicelli. salt and pepper.

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Let the butcher open the head wide. the brains from it and lay into clean water with a little salt. Leave the tongue in the head when put on to boil; when the tongue is tenderly boiled or done, take it out of the pot and let it get cold for making tongue salad. Two gallons of water to a calfs head; boil to one gallon; strain it off clear for soup to one dozen guests. two quarts of this liquid and put to two tablespoonfuls of flour and brown it; one tablespoonful of butter; rub into the brown flour till it comes to a cream, then add to the soup gradually, and stir well while adding. salt and pepper, and a little red pepper. While cooking, boil a small piece of thyme and the half of an ordinary sized onion tied tight in a clean linen rag, and to be taken out of soup when done. One teaspoonful of mustard mixed with one tablespoonful of wine, to be put into the tureen before pouring in the soup hot, also one glass of sherry wine.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To two pounds of turtle add two quarts of water, put to boil an a slow fire and cook down to three pints. while with pepper and to Take three hard boiled eggs, slice very thin and lay in tureen; slice one-fourth of a lemon and put in tureen also. Then pour in tureen one gill of sherry wine. Then pour on hot soup and send to table. The above quantity will make soup for one dozen guests. If there are more to serve, increase the quantity.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take an old chicken, cut into small pieces, salt and black pepper. Dip it in flour, and pat it on to fry, over a slow fire, till brown; don't let it burn. Cut half of a small onion very fine and sprinkle on chicken while frying. Then place chicken in soup pot, add two quarts water and let it boil to three pints. Have one quart of fresh oysters all the liquor that belongs to them, and before dishing up soup, add oysters and let come to a boil the second time, then stir into soup one tablespoonf ul of gumbo quickly. Dish up and send to parsley chopped fine and put in tureen on dishing up soup. dry boiled rice to go to table with gumbo in separate dish. Serve one tablespoonful of rice to a plate of gumbo.

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Get a beef shank, have it cracked and put to boil in one gallon of water. Boil to half a gallon, then strain and put back on Cut ochra in small pieces and put in soup; don't put in any ends of ochra. and pepper while cooking. it occasionally and keep it from burning. To be sent to table with dry boiled rice.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two pounds veal bones to half a gallon of water, and boil to one Put turnips and bones on to together, then strain the liquor off and send to table hot. Season while cooking with pepper and salt.

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Take an old chicken and put on with one gallon of boil down to half a gallon. Take the yelks of two eggs, tie them up in a clean cloth a thyme and put in the soup after you have strained the meat from it, and put back to till down to pints. Dish up and send to table hot. salt and pepper to taste.

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Take a fresh beef bone, put on to boil with one gallon of water, and when boiling skim the grease off. Cut corn from cob and scald tomatoes with boiling Skin them and put both vegetables into soup, the corn ten minutes before dinner. Cut tomatoes in small pieces and let them boil in soup at least one hour. Pastry for making Pies of all kinds. One pound of flour nicely sifted to quarter pound of butter and one quarter pound of lard, one teaspoonl'ul of salt, fine, mixed in flour while dry; then with your hands rub the and lard the thoroughly mixed, then add enough cold water and mix with your hands so as to make pastry hold together, be sure not have it too wet; sprinkle flour very lightly on pastry board, and roll pastry out to the thickness of an egg-shell for the top of fruit, and that for the bottom of fruit must be thin as paper. In rolling pastry, roll to and from you; you don't want more than ten minutes to make pastry.

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One gill of water to four pounds rhubarb; first peel the rhubarb; sweeten to taste while cooking, and put into pastry when cold. Prepare apples same way; season with cinnamon. Peaches the same way; season with cinnamon.

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Take four eggs, one tablespoonful of butter to one and a half tea-cup of powdered sugar, rub butter and together a cream, then add the yelks of the eggs to butter and sugar, and beat until light; beat the white of the egg until perfectly light, and add to the others. Take two lemons, roll them with your hands, on board until soft, then grate peel of lemons and put into preparation, then squeeze juice of lemons into preparation. All articles in ' this preparation should be f well mixed together and put ill pastry, and baked immediately in a hot oven. Only one layer of pastry at bottom of pie plate.

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One cocoanut fresh, draw off the milk, then place the nut in a hot oven and let it stay long enough for the shell to pull off; then grate with the nut juice one teacup of powdered white sugar, one tablespoonful of butter and lard rubbed together until creamed, then take the yelks of four eggs and beat into sugar and butter until perfectly light; grate the rind of one lemon into it, and.squeeze the juice of the lemon into the creamed butter and sugar; beat the white of four eggs light, and add also to creamed butter and sugar, and stir them well, add also one-half tea-cup of sweet milk. Will make pies. Use a half pound of flour for the pastry, one tablespoonful each of butter and lard you only want crust at the bottom of plate, and bake in quick oven. Mix flour as directed in No. 49.

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Pie. The best of apples to be used. To two pounds of apples use a gill of water; put on fire to steam till the apples will mash perfectly fine and soft; sweeten to taste and let them cool. Season with powdered cinnamon onehalf teaspoonful of the best. Have one crust of pastry only, and that at the bottom of plate; fill plate with the fruit, then bake quickly in a hot oven. Take one pint of fresh cream sweetened to taste; beat the white of five light, and add to the cream; flavor with vanilla. the cream lightly before adding the with a spoon spread over pies on sending to table.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two pounds of potatoes will make two pies. the potatoes soft; peel and mash fine through a cullender while hot; one tablespoonful of butter to be mashed in with the potato. Take five eggs and beat the yelks and whites separate and add one gill of milk; sweeten to taste; squeeze the juice of one orange, and grate onehalf of the peel into the liquid. One half teaspoonful of salt in the potatoes. Have only one crust and that at the bottom of the plate. Bake quickly.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half dozen eggs beaten together lightly; one pint of sweet milk; sweeten to taste. Grate one nutmeg in it. Have one crust only, and that at the bottom of plate, Use deep plates and bake quickly. It will make two nice pies.

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Prepared the same way. "Use one gill of water to two pounds of either fruit; sweeten to leaving it a little tart. it cools, put into plates for baking, having two crusts, top and bottom of plate. quickly, and send to table cold. Orange Pie, Peel the oranges; cut them very thin and spread with sugar thickly. Have your pie crust rich, the same as other pie pastry. Lay bottom crust in plate, and put in the oranires with juice, then cover over with top crust, and put to bake in a quick oven. Light Bread Pie, Take stale bread and grate it. To one and one-half teacupfuls of the grated bread, add two teacupfuls of sweet milk, the juice of one orange, and half of the peel grated. Stir the yelks of four eggs beaten light into it. Take the whites of the four eggs beaten very light and meringue the pies after baking. Put half teacupful of sugar and one tablespoonful of butter to the prepared bread. Have one crust only, and that at the bottom of plate. Bake quickly. Pie. To be made the same as bread pie, except flavor with one-half of ground cloves, one-half teaspoonful of ground cinnamon, and one tablespoonful of

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One beef tongue boiled tender, then take the skin off; four pounds beef kidney suet, peel all the skin off it and chop very fine with the tongue; two pounds citron chopped fine, four pounds apples, four pounds raisins seeded, four pounds currants well washed and dried with a towel, four oranges, the peel of two grated, arid the fruit of all four grated into mince meat, two tablespoonfuls of ground allspice, one tablespoonful of cloves, two nutmegs grated, and two tablespoonfuls of ground cinnamon. Chop the whole very fine, and mix well together, then put in one-half gallon sherry wine,, and one-half gallon brandy. Grate two lemons in the meat. to your taste, also sweeten to 'your Have bottom and top crust.

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Take one dozen eggs and separate the yelks from the white, and beat the yelks very light; one pound of butter, one pound of flour and one pound of powdered sugar; rub the butter and sugar together until creamed very light, then add the beaten yelks of the eggs to the creamed butter and sugar, and beat again Take two teaspoonfuls of the best yeast powder, and sift with the one pound of then add this flour to tfye creamed butter and eggs, with a half teacupful of sweet milk, and stir the whole hard and fast till light, then grate the peeel of one lemon and squeeze the juice in the cake and stir well.

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The whites of one dozen eggs beaten very light, one pound of butter, one pound of powdered sugar; rub the butter and sugar together until creamed very light, then add the beaten whites of the eggs, and beat all together until very two teaspoonfuls of the best yeast powder sifted with one pound of flour, then add the flour to the eggs, sugar and butter, also add one-half teacupful of sweet milk; mix quickly, and beat till very flavor with two teaspoonfuls of the extract of almond or peach, put in when you beat the cake the last time. Put to bake in any shape pan you like, but grease the pan well before you put the cake batter in it. Have the stove moderately hot, so as the cake will bake gradually, and arrange the damper of stove so as send heat to the bottom of the cake first. This instruction of baking applies to all cakes except tea cakes.

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One teacup of butter, two of flour, two of sugar. Cream the flour and butter together; two teaspoonfuls of yeast powder to one teacup of sweet milk. Mix all with the flour and beat light with a large spoon. To be baked in round tins.

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Take one dozen eggs and put in scales as the balance for weighing an equal quantity of sugar. Then balance flour to the weight of six eggs.

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dozen eggs with the sugar very light, then beat the whites very light and add to the other. Grate the peel of one lemon it also, squeezing the juice in, and then stir the flour in lightly. Have your pans in readiness, grease with butter, and place white paper at bottom of pan. This should be done for all cakes. A sponge cake should not stand a second after made before it is baked. in a medium oven, keeping heat at bottom.

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One pound of sifted and browned in stove, one pound of citron sliced very small pieces, one pound of raisins cut in small pieces, one pound of currants well washed and dried with clean towel, one teacup of almonds chopped one of powdered cinnamon, half a of mace, one tablespoonful of allspice, half a teaspoonful of ground cloves, one of black molasses strained before using, one wineglass of brandy, one pound of butter, one pound of sugar, one dozen whites and yelks separate, light, before adding to cake.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For this cake make an orange marmalade and use in the place of jelly, as it makes a more delicious cake. Following are the directions: Half a dozen oranges to a teacup of granulated sugar; peel oranges and grate them, pick out the seed and pith, add sugar to oranges and and put to cook; while cooking; twenty minutes will cook it. It must be made a day before using it for cake. For making the cake, one teacup of butter to two of sugar, three of flour and half a dozen eggs. Beat the whites and yelks of eggs separate,

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butter and together, add the yelks of eggs to creamed sugar and butter, then add the whites, and add flour and stir till light.

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cake: Take the whites of four eggs and beat them very light indeed. Add three tablespoonfuls of powdered sugar, beat sugar and eggs together light, and spread on cake while cake is warm. Take one teacup of grated cocoanut and sprinkle over cake while icing is soft.

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One quart flour, half a pound butter, one pint sugar, two eggs, half a teacup yeast, one teacup seeded raisins, one and one-half teacups currants. Cream butter and sugar together, then add the flour. Break eggs in, add yeast and beat the whole Lastly, add the fruit, stir all well and put it to rise. With good yeast it will rise in an hour. rising, make off and put into pans greased with When you off the second time and put in pans, first take a tablespoonful of a teaspoonful of soda and sift into the batter; it rise in thirty minutes. Then put to

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One pint molasses, one flour, one-half teacup brown sugar, one teacup butter, one tablespoonful cinnamon, two tablespoonsful ginger, one teacup sour milk. With it mix a teaspoonful soda and three eggs. Cream butter and together, then add molasses, then flour, then eggs, then milk, then ginger and cinnamon; stir thoroughly and put to bake in oblong pans.

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One teacup of molasses, one-half teacup of sugar, one tablespoonful of butter, one tablespoonful of lard, one of flour, two tablespoonfuls of ginger, one teaspoonful of cinnamon, one teaspoonful of allspice, two tablespoonfuls of yeast powder.

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butter and sugar together and add molasses. Sift yeast powder and flour together and add to butter, sugar and molasses, then add lard and spices, etc., and work it up Roll out on a board, and cut them out and bake like you would a biscuit.

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One teacup of butter, one and one-half teacups of sugar, one and one-half pints of flour; four eggs, two teaspoonfuls of cinnamon, one-half teacup of almonds chopped fine, two teaspoonfuls of yeast powder sifted in the flour. Beat the butter, sugar and eggs together, then add the flour. Put cinnamon and almonds in and work the whole up well, then roll on the board to thickness of half an inch, and cut out a finger's length and join together at ends, so as to be round. Grease pans with butter and put to bake.

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One teacup each of butter and sugar creamed together, one grated orange, four eggs, one tablespoonful of cinnamon. Add three pints of flour and make up stiff. Then roll out on a board and cut them out about the size of a biscuit, and roll again till thin as paper, and bake in a quick oven. Watch close while baking. You can roll them round on a fork handle while they are warm, if you like.

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large pickled cucumbers, open them with a knife on one side to within half an inch of each end. Scrape out the inside with your fingers, then sprinkle them inside with granulated sugar as thick as a tencent piece. Let them remain in that state twenty-four hours or longer, then stuff perfectly full and tie them or wrap with white cord. Make the stuffing in the following way: Take one-fourth of a head of a small cabbage, cut up fine, and two dozen cucumber pickles the size of those to be stuffed Slice them in small pieces the size of a cherry, and two large onions sliced thin. Then chop fine one dozen cucumber pickles, two pounds of white mustard seed, on^ tablespooiiful of ground allspice, one of ground cloves, to your taste, one-half gallon of wine vinegar. Then put to boil slowly in a porcelain kettle; two hours

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cook it. Salt and pepper to your Make syrup in the same way as the sweet pickles in No. You boil a few cloves in the vinegar that is put in the syrup of these pickles, and syrup and vinegar in same way.

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Take one cabbage, a large one, and cut up fine. Put in a large jar or keg, and sprinkle over it thickly one pint of coarse salt. Let it remain in salt twelve hours, then scald the cut-up cabbage with one gallon of ing vinegar. Cut up two gallons of cucumbers, green or pickled, and add to it; cut in pieces the size of the end of little finger. Then chop very fine two gallons more of cucumbers or pickles and add to the above. Seasonings: One pound of brown sugar, one spoonful of cayenne pepper, one tablespoonful of black pepper, two gallons of pure wine vinegar, two spoonfuls of tumerick, six onions, chopped or grated. Then put it on to cook in a large porcelain kettle, with a slow fire, for twelve hours. Stir it occasionally to keep it from burning. You can add more pepper than is here given if you like it hot. C reole Chow Chow. One gallon of green tomatoes, sliced thin, half dozen silver skin onions, sliced thin, one gallon wine vinegar, two tea-cups of brown sugar, one tablespoonful of cayenne pepper, one tablespoonful black pepper, one tablespoonful of tumerick. Put the onions and tomatoes together in a keg or jar and sprinkle over them one pint of let it so remain twenty-four hours, then drain all the brine off from them over cullender, then put the vinegar to them and add the seasoning, and put to cook on a slow fire, stir to keep from burning. It will take the whole day to cook; you can make any quantity you want, by doubling the quantity of vegetables and seasonings here prescribed, or if you want a less quantity, lessen the proportion, say the quantity, then you want a half gallon of tomatoes to begin with, and a half of every thing else needed in this chow chow.

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Get your cherries and seed them; to one gallon half dozen silver skin onions choped fine; first put the onions to cook in half gallon of vinegar, 10 minutes, then add the cherries, season with two ounces of ground cinnamon, one teaspoonful of cayenne pepper and one of black pepper, two tablespoonfuls of salt, then let it continue to cook with a slow fire, twelve hours, stir it occasionally and keep from burning.

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Take one peck of plums, half dozen silver skin onions and chop them very fine; put on the plums to cook. First seed plums; use a porcelain kettle; put the onions to stew in a pint of vinegar until thoroughly done, then add them to the plums; four pounds of granulated sugar to be added; season with one teaspoouful of cayenne pepper, one of black pepper, two ounces of cinnamon broke in fine pieces; cook on a slow fire, stir frequently to avoid burning one teaspoonful of table salt it will take one whole day to cook; when cool cork in a tight jar and keep in cool closet you find it the best sauce in the world.

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One peck of ripe tomatoes, cut them in slices and put them in a vessel, and add one tea-cupful of salt to them, two ounces allspice, one ounce of cloves, one tablespoont'ul of black pepper and one of cayenne pepper, five large silver skin onions cut up fine, and the whole stand twenty-four hours; mix well together when you set to stand, then put it to cook with one quart of vinegar and let it cook all day; it occasionally; it must become thick before it is thoroughly cooked, then strain all skin and studs out of it throngh a sieve; when cool put in a demijohn, as it is will keep better than in bottles when first made. N. B. If you don't like much pepper use half the quantity, if you like it very hot use double the quantity.

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Twenty green cucumbers to one quart of Chili peppers and one dozen Bell peppers, (take out seeds), and chop the cucumbers and pickles fine, and mix well together, and sprinkle half a teacupful of salt over them.

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half dozen red onions in it. Pour one gallon of vinegar over it and let it stand that way one day and night, then put it to cook next morning and cook slowly all day, stirring it occasionally to keep it from burning, then strain through a sieve. Take a half teacupful of brown sugar and put it in a frying pan on the fire, and let it thoroughly just next to burning; in one pint of vinegar to the sugar and when it comes to a light boil strain it through a sieve into the sauce, and stir till well mixed. When cooled cork up in a demijohn.

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Take the Bell peppers and scald them in boiling vinegar, then cut the top end of the peppers out and clean out the seeds nicely, as the seeds are no good. You will then prepare a stuffing in the following way: Take one gallon of cucumber pickles, one-half of a head of large cabbage, one-half dozen large silver skin onions, and chop them all up very fine, (the cabbage will chop better if you first slice it thin with a sharp knife): then take two pounds of white mustard seeds, sift all the dust from them and wash clean, one-quarter pound of celery seed, and two quarts of vinegar; add to the vegebles, and put to boil and boil slowly for three hours, stirring it every two or three minutes, Season while cooking with one tablespoonful of cayenne pepper and one of black pepper. If you do not like it very hot, use half the quantity of each kind of pepper; if you like it very hot double the quantity of each kind of pepper.

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One peck of young carrots grated, one dozen red skin onions grated, one dozen cauliflowers grated; mix the vegetables together and put to cook, adding two gallons of vinegar. Season with two tablespoonfuls of ground black pepper, one tablespoonful of cayenne pepper, and one teacupful of salt, stirring it in well. Put one teacupful of brown sugar on the fire in a frying pan, and let cook to a dark brown, then pour in two teacupfuls of vinegar; stir it well and strain it through a sieve into the kettle while cooking, and let it cook slowly one day. This dressing is nice for all meat entrees, soups and gravies; put two tablespoonfuls to one-half gallon soup, and one tablespoonful to one quart of stew, etc.

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Use the cling stone peach, taking as many as you may want to pickle. Have your vinegar boiling hot, and drop your peaches it, letting them remain in the hot vinegar for five minutes, then take them out and put them in a stone jar; about every six inches of peaches cover with sugar one inch thick, putting them in the jar this way a layer of peaches and then a layer of sugar until you get all the peaches under Use five pounds of sugar to ten pouuds of peaches. Let the peaches remain under sugar one day, then take the juice that comes out of the peaches, and the sugar if any remain undissolved, and add two pounds more of sugar to it, and put on the fire in a porcelain kettle, and let it cook to a thick clear syrup, then pour the syrup boiling hot over the peaches. Now take the vinegar the peaches were scalded in, and put it to boil the second time, adding while boiling one-half teacupful of whole allspice, and one ounce of whole cloves and then pour it on the peaches and

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Take the melon rind and scrape all the meat from the inside, and then carefully slice all the outside of rind from the white part of the rind, then lay or cover the white part over with salt. It will have to remain under salt one week before pickling; the rind will keep in salt from year to year. When you want to pickle it, take it from the salt and put into clear water, change the water three times a day- -must be changed say every four hours then take the rind from water and dry it with a clean cloth. Have your vinegar boiling, and put the rind into it and let it scald four minutes, then take it off the fire and let it lay in vinegar four days; then take it from the vinegar, drain, and sprinkle sugar thickly over it and let it remain so one day. To make syrup, take the syrup from the rind and add eight pounds more sugar to it, and put to boil; till a thick and clear Weigh ten pounds of rind to twelve pounds of cover the rind with four pounds of it and make the syrup with the remaining eight pounds.

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is cooking add one teacupful of white ginger root and the peel of three lemons. When the syrup is cooked, then put the rind into the boiling syrup, and let it cook till } 7ou can pass a fork through it with ease, it is done. When cooled put in jar or bottles with one pint of vinegar to one quart of syrup, thus the pickle is made. See that they be covered with vinegar and syrup as directed.

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Take as many small onions as you desire to pickle and peel them, then put them in a keg or barrel. Lay down one of onions about three inches thick, cover them all over with salt freely; then another layer of onions in the same way and cover with salt, and repeat in this manner all the onions are covered with salt. Let them remain one or two days, then take the onions out of the salt and put them in clear water, letting them remain in the water long enough to be seasoned with salt to your taste. If very salty, you had better change the first water after three or four hours. Put the onions in a large cullender or wire sieve and let the water all drain from them, then put them into a keg, cover them vinegar, and let them remain in the vinegar twenty-four hours. Take the vinegar from them and put it on to boil, seasoning it with the following spices: Two gallons of vinegar take one teacupful of allspice, two tablespoonfuls of cloves, one-half teacupful of black pepper (wash and pick all gravel from the pepper before putting in vinegar), one-fourth pound of white ginger, onefourth pound of Chile peppers. This seasoning must be boiled in the vinegar, and when boiled twenty minutes, strain vinegar from the spices through a cullender on to the pickles, and always prepare enough in this way to have your pickles well covered with vinegar.

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Any vegetable you want to pickle under this head, say small or large cucumbers, cabbage or green tomatoes-, have them fresh and put them into a barrel, one of cucumbers, or other vegetable, about three inches deep, covering thickly with salt, and repeating layers and salt until you have under brine all you desire to pickle. Let them remain under the brine, if you want to pickle right away, for twenty-four hours, which is long enough, but they will keep a long time by always having them well pressed down with a heavy rock. If you are going to pickle vegetables twentyfour hours putting them in salt, let them lay in fresh water for two hours, so as to get the smell of the old brine off them. Take them out of the water and put to drain on a sieve made for that purpose of galvanized iron, square, three by four feet, or larger, if needed. Let them drain two or three days, then put in a clean keg or barrel and cover thoroughly with vinegar.

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cling peach, free from decay. Peel as in preceding recipe. Weigh the peaches after peeling, or measure them in a gallon measure, so as to allow one pound of sugar to one gallon of peaches in making the Then put the sugar on the to make the adding enough clear water to keep the from burning while melting. Let the syrup boil until it gets as thick as honey. Put your peeled peaches in a stone jar one that is air-tight.

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jar, the peaches in it, in a kettle on the fire and fill the kettle (not the jar) cold water. take one teacupful of syrnp to one teacupful of brandy and pour it on the peaches they are covered thoroughly with the brandy and syrup. Let the water in the kettle around the jar of peaches boil for three hours, and no longer. Close the jar up tight, so as to keep the heat in it while three hours of actual boiling, lift the kettle with jar in it from the fire, and set aside to cool where a draught of air will not strike it. When thoroughly cool, pack the peaches in glass jars, and fill brandy and as directed where peaches are boiled. If not enough, use equal propertions of brandy and syrup till the peaches are covered. These brandy peaches are great appetizers, especially for invalids.

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Never use decayed fruit. Put quinces in a kettle of boiling water on the fire, well covered with water, and let boil until they are soft enough to stick a fork easily. off the and peel them, cutting them into four pieces and taking all the core out nicely. Put a layer of sugar, then a layer of quinces about six inches deep, then cover thickly with You must have an equal quantity of sugar and quinces, say pound to pound. Let them remain in sugar a day and night, then put the sugar the quinces were in on to boil, and when it comes to a boil, put the quinces into the syrup. Let them remain in boiling syrup on the fire ten minutes, then take them out and put others in the same syrup, to remain boiling ten minutes. Then put the others back into the syrup again some length of time, and keep repeating the change in this manner for the whole day, as quinces take a whole day to preserve. When they get the color of gold coin they are preserved. pufc them in jars when cold, and put the same syrup on them. If there is not enough to cover them fully, make more syrup. Use granulated sugar with all preserves, and a porcelain kettle for all preserves and pickles.

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To ten pounds of sugar add pints of clear water, hot or cold. it commences to boil skim the froth from it with a spoon, and let it boil until the froth ceases to collect, then the syrup is made.

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Have cling peaches, peel them, cut them in half and take the kernels out. Put peaches in sugar, a layer of peaches, then a of sugar. Weigh peaches and sugar equally. Each layer of peaches should be about six inches deep; then cover with sugar. Keep repeating sugar and peaches in this manner until you get all under Let them remain so one day and night.

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Are to be prepared the same way that peaches are prepared, except in case you want to preserve them whole, then do not cut them into pieces, but only peel them and lay them under sugar in the same manner as the peaches are done, also take one-quarter pound of white ginger root to ten pounds of pears, crack or bruise it, and sprinkle it over each layer of pears, under the sugar; let them remain a day and night, and take the juice and sugar from the pears next day and put to boil for the syrup with the ginger in it; let them for ten minutes at a time, and repeat till done; skim the froth off the top of the syrup whenever it appears. When the pears are cold pat in jars or bottles and place in a dark closet; they are preserved when they get to the color of gold coin. If you cannot bruise the ginger root slice it in pieces with a knife and put on pears as directed.

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Be sure and have fresh currants that are not running the juice off. Put the currants in a cloth or bag and squeeze the juice thoroughly from the fruit, then strain the juice through a thin cloth. Measure the juice of the currants; then measure an equal quantity of sugar and place the sugar in a baking pan and put on the stove to heat through thoroughly it must neither brown nor burn then put the currant juice and sugar on in a porcelain kettle to boil; it must boil slowly, and whenever the froth orfoam gathers on the top of the jelly, skim it all off, so as to let the jelly boil clear.

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currant juice commence boiling before you put the sugar in, then boil both together for thirty minutes; then dip up sdrne of the jelly and pour it in a saucer and seat in the air: if it congeals in five minutes it is made, if not, let it cook on, and about ever} 7 ten minutes try it again as before, until it congeals. Have boiling water, and as soon as your jelly is cooked dip your glasses in the boiling water and then turn them upside down loDg enough for the water to drain out of them.

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Take an equal quantity of both kinds of fruit and squeeze the juice from them; measure the juice and put one pint of it to one-half pint of sugar; then put on to boil, letting it boil till thick as honey; then add the berries and currants that you squeezed the juice from, and let all boil together till thick as mush, when it will be cooked. Put up in bowls, jars or glasses, covering inside with paper wet in brandy, and then put away in a dark place. Use granulated sugar.

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freestone peach, taking one-half pound of sugar to one pound of peaches. Sprinkle the sugar thickly over the peaches and let them lay in the sugar one night; next morning mash ths peaches and sugar thoroughly, and put to cook, and let it cook slowly. Do not put any water to it. It requires five hours cooking. Use porcelain kettle and keep from burning. Use granulated sugar. Can be put up in glasses, jars or bowls.

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Put the apples to boil; one quart of water to one of apples and let them boil till soft; then mash the apples and put the apples and the water they were boiled in in a linen rag, and let all the juice drip into a vessel; measure the juice and take one quart of the dripped juice to one quart of sugar, and put on to boil for jelly. Boil thirty minutes and then dip some into a saucer and set in the air to cool; if it is congealed when cool, it is done. Put up in glasses, first dipping the glasses into boiling hot water and letting them drain; put the jelly into the glasses hot, and then set to cool. Paper the same way yon do currant jelly, and put away in a dark place. Use a porcelain kettle and granulated

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To five gallons of berries add one gallon of the best brandy; put on fire in a porcelain kettle and let it just come to a boil, then take it off the fire and make a syrup of granulated sugar; ten pounds of sugar to one quart of water. Let the syrup cook till thick as honey, skimming off the foam while boiling; then pour it upon the brandy and berries and let it stand eight weeks; put in bottle or demijohn. This blackberry brandy took a diploma at the State Fair of 1879. Let the berries, brandy and syrup stand in a stone jar or brandy keg for eight weeks when you take it off the fire.

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For Dysentery in children. one of berries and mash up in a bowl squeezing all the juice from them, then strain the juice through a thin muslin cloth. To this juice add one pound of crushed sugar and put to boil in a porcelain saucepan, adding one ounce of whole clove and one-half ounce of cinnamon, tying the cinnamon up in a clean cloth; let the cloves remain in the ever after is cooked. It take two hours steady boiling to cook. Put into bottles when cool. Dose for an infant of six months, a teaspoouful three times a day till bowels are checked. For a grown person one-half wine glass three times a day. This recipe is an old Southern plantation remedy among colored people.

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Weigh an equal quantity of sugar and apricots, or if you are going to preserve fifty pounds of apricots weigh fifty pounds of sugar, take the sugar and put it in a porcelain kettle the day before you buy the apricots, put two gallons of water at bottom of sugar in kettle, let it boil until thick as honey, seat off fire; next day you get the apricots, put the syrup again on the and have it boiling before you drop the apricots in; take the apricots out of boiling syrup every five minutes and put others in boiling syrup to remain boiling five minutes and take out before those last in; repeat the shifting of the apricots every five minutes for five hours when they will be preserved. If you want to preserve a less quantity you can do so; the only instructions needed is, to one pound of apricots one pound of sugar; make syrup the day before getting the apricots and set aside, the next day boil it and put apricots in while For making syrup, to one pound of sugar half pint of water. Apple Sauce for Roast Pork, One dozen apples cut very thin, put them in half pint of boiling water, in a nice white saucepan, add a sugar according to taste.

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One pint of sweet cream to four eggs; three spoonfuls of sugar; Beat first the whites of the eggs to a light froth; then beat the cream to a light froth; then beat the sugar in the eggs; then beat two additional tablespoonfuls of sugar in the cream, light; then add the cream and eggs together; flavor with one and a half teaspoonful of best vanilla, and well; then lay your cakes, lady fingers, in the mould, well at the bottom and close together around the sides; then pour in the russe on the cake and set in the ice box it is made. See that mould is in perfect order. To be served on table with teaspoons on small saucers. Use granulated sugar in all sweets.

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One quart of sweet cream and the whites of six eggs beaten to a light froth; then beat in the eggs half teacup of sugar. Beat the cream light, and add one teacupful of sugar to cream and beat again until light, flavor with one and a half tablespoonful of 'vanilla, and put the whole in freezer. Put at the bottom of freezer pail a layer of ice, cover Avith salt, set freezer in on it and fill in around freezer with ice and salt; a layer of ice and layer of salt until full to the top of freezer; let no salt get inside of freezer. Ten minutes will freeze it.

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juice from two dozen oranges, add to this one and a quarter pound of fine sugar; stir well and freeze the same way as in ice cream,

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Squeeze the juice from one dozen lemons; add two quarts of water and one and a pounds of lump let sugar dissolve and stir well, and freeze the same way as in ice cream.

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One whole box of Cox's gelatine to a pint of cold water and let it remain one hour; then pour a quart of boiling water on it. the whites of ten eggs to a froth, and add one and one-half teacupfuls of granulated the gelatine gets cold add one-half teacupful of sugar and the juice of one lemon. gelatine the eggs light. Beat the yelks of ten eggs into one teacupful of sugar; boil one pint of rich milk and pour it boiling on the beaten eggs, stirring well. this custard cools, add one glass of sherry wine, and set aside for dessert, to be eaten with sponge cake. Flavor the gelatine with the juice of one lemon.

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Brown one pound of flour in the stove and sift it times; add two pounds of stale bread grated. After cutting the crust (which is not to be used), add one quart of dark molasses to one pint of brown sugar, two grated nutmegs, one tablespoonful of allspice, one tablespoonfnl of ground cloves, two pounds of citron sliced one-half inch thick, two pounds of currants, two pounds of chopped seeded raisins, one tablespoonful of salt, one and one-half tablespoon - fuls of yeast powder, two pounds of beef kidney suei), chopped fine, and taking all strings out of suet. Add all together and until thoroughly mixed.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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bag made in the shape of a sugar-loaf and wet it in cold water, sprinkling on the inside thickly with flour. Put the pudding in the bag and let it boil for seven hours, tie the bag securely.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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for this plum pudding: One of white to two tablespoonfuls of butter and one claret glass of good brandy, and put to till thick as honey, and serve with pudding, hot.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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See that the turkey is well cleaned. If you like high seasoning, one of cayenne pepper on the inside and one of salt on the outside. Season with two teaspoonfuls of black pepper. If you do not like high seasoning, one-half the quantity of and pepper do. Let it lay in this pepper one hour before boiling, then have enough raw ham and veal to thoroughly stuff the turkey in the craw and body. Chop the veal and ham fine together before stuffing the turkey. one-half teaspoonful of and one-half teaspoonful of cayenne pepper, add one dozen oysters to stuffing, sprinkling a of dry mustard and half a teacupful of browned crackers, powdered.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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young turkey boil an hour and five minutes, and an old turkey two hours. Put one of in the water. For this turkey make a rich drawn butter gravy as follows: Two tablespoonfuls of butter and one and onehalf tablespoonfuls of Rub the flour and butter together until well mixed, sprinkling half a teaspoonful of mustard it. To this add one pint of boiling milk and stir till it is as thick as honey. Put in half a of salt and send gravy to table with the turkey.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a ten-pound round of beef (have the butcher lard it), and tie it tight with a strongcord. Rub into the beef one and one-half tablespoonfuls of salt, one teaspoonful each of cayenne and black pepper. a pot of sufficient size and put the beef into it. slice thin four large carrots and two white turnips and lay them around the beef. Put in the pot about four sprigs of parsley, half a of good claret, and. one small onion, sliced. Let it cook slowly five or six hours and send to table.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A twenty pound round of beef. Rub into this beef, one tea-cup of salt, two tablespoonfuls of cayenne and one of black peppers, quarter pound each of ground allspice and cloves rubbed into beef; then lay the round of beef into a vessel that will fit it and pour two quarts of vinegar on it and let it lay in vinegar one week, turning it over once every day, keeping it covered tight, so as to keep the flavor in it; after one week put it in a kettle to cook. First, tie it up tight in a clean cloth; put all the juice that lay around the beef in to cook with it, adding two quarts of water, and let it boil four hours and a quarter. Let it be cold when it is taken out of the clotb. Slice thin when it is served, as it is excellent for luncheons, parties, etc. The most delicious appertizer among meats.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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See that fish is well cleaned; then salt and pepper it inside and out, two or three hours before stuffing it or baking. For the stuffing, grate stale bread enough to fill the fish, then put it on fire in a skillet, and add one tablespoonful of butter and one of lard, chop fine one slice of onion and four sprigs of parsley; season with pepper and salt; let the stuffing stay five or ten minutes, stiring it to keep from burning; then stuff the fish, until it is perfectly full. Sow it up with a needle and thread and put it to bake in a medium hot stove; pour about half a tea-cup of water in bottom of pan when you put fish on; while fish is baking, baste or spread a butter on top of fish it browns, when it will be ready for table.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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See that fish is well cleaned. Season inside and out with pepper and salt one or two hours before putting to boil, then have your boiler with one quart of luke-warin water to receive the fish, and let it remain on a quick fire twenty minutes; if it is a very large fish it will take thirty minutes to cook,

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tablespoonfuls of flour, and one of butter rubbed together until creamed; boil one gill of sweet milk, then add it gradually to this creamed butter and flour, and stir it as you add it, until it is thoroughly mixed; season with pepper and to Boil four eggs hard and slice them in four pieces, lengthways, and put the eggs around the dish* when you take up the fish to send to table, and also garnish the dish with parsley.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one and cut it up, separating every joint, and adding to it one of cleanly-washed rice. about half a dozen large tomatoes, scalding them and taking the skins off with a knife. Cut them in small pieces and put them with the in a pot or large porcelain saucepan. cut in small pieces two large pieces of sweet ham and add to the rest, seasoning high with pepper and It will cook in twenty-five minutes. Do not put any water on it.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take all the meat from the bones of a boiled chicken and chop it fine in a tray. Save out some of the breast meat so as to lay over the top of the salad when it is made. Chop fine half a bunch of white celery and add to chicken. the chicken with pepper and using cayenne pepper to Skim the oil from the boiling chicken to pour over the salad. Milanese sauce for salad: the yelks of three eggs a little, then add one of best sweet oil, beating a little sweet oil at a time into the eggs, so as to have it light, until the whole pint is added. Mix a teaspoonful of mustard thoroughly in strong vinegar and put in sauce with cayenne and black pepper to suit the When you put the salad on the platter, pour this sauce all over it and set it in an ice box.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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above directions you have a perfect stew, A teacupful of sweet cream is an improvement, if you like it: also a dozen grains of allspice. Salt and pepper to taste.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up one pound o salt pork in pieces one and two inches in size for a large fish, of about six pounds. Cut the fish in pieces the same as the pork; slice in pieces half dozen Irish potatoes the size of fish. Beat one sea fine, take and slice one large onion, chop it fine; fry the pork brown, take it from the fat.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare and make clam chowder in the same way as the fish chowder, except you must use tomatoes; a layer of tomatoes and a layer of the other articles, for fifty to one hundred clams. Put in one pint of sweet milk; before putting clams in pot cut away the black part of clams, add half a teaspoonful of ground cloves, and one teaspoonful of ground allspice, salt and pepper to taste; one dozen tomatoes scalded in boiling water, and skin

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take three pints of this same* bouillon, put on to boil, just before use chop four leaves of parsley fine, and put in. Brown a teaspoonful of brown sugar on a till plate, add a sherry wine-glass of sherry wine to sugar, stir it well, then strain through a sieve; then stir three tablespoonfulls into soup. Beat two yelks of eg^s into tureen and pour hot soup on it and send to table.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Five pounds fresh currants to three pounds of sugar, one pint of vinegar; wash currants and drain all water from them through sieve or cullender, add sugar and vinegar to currants, and put to cook in a porcelain kettle; season with one ounce ground cloves and one ounce of stick cinnamon, let it cook gradually until it becomes like a jelly; when it gets cold, put away in bottles and cork tight. Use granulated sugar.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Five pounds of cherries to three quarter pounds of sugar, one pint of best vinegar, quarter pound of cloves, quarter pound of allspice. Put sugar, spices and vinegar, all together on fire and boil it, then pour it boiling on the cherries.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Always preserve the cling peach and none other. Cut your peaches in two or four pieces just as you like, and have one pound of granulated sugar to one pound of peaches; that is to say, if you are going to preserve ten pounds of peaches have ten pounds of sugar, and put the sugar on peaches the day before preserving; then next day pour juice off peaches arid put juice on to boil, when it boils, put the peaches in this boiling juice, let them stay five minutes, take them out and lay them on a dish for five minutes, then put them back in the boiling syrup again for five minutes, and repeat or continue taking them out and putting them back every five minutes, for one hour, when they will be preserved.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one dozen ears of corn add three eggs, half a teacupful of powdered crackers, one of sifted Cut off the corn very lightly from the cob say half of the ^rain and then scrape the other half clean off with a knife. Add the crackers to corn and beat together the eggs light and add the flour and a quarter of a teacupful of sweet milk. Season to taste and beat the whole light. your lard or butter hot when you go to fry, and drip the batter into the hot fat from off the end of a spoon, letting it fry quick and brown. Have young and tender corn. The fat ought to be hot enough to brown the fritters in two minutes.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one dozen ears of corn and grate from the cob. Beat four eggs light and add a pint of sweet milk and a of salting and peppering to Beat lightly, place in a deep dish and bake in a hot oven. Ten minute? will bake it. Grease the dish with butter before putting pudding into it, and send to table in the dish it is baked in.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one of flour add a tablespoonful each of butter and lard (or two of butter, if preferred,) and one teaspoonful of Work the lard or butter into the flour dry until it is thoroughly mixed, then add a teacupful of water, a at a time, and mix until the dough is sufficiently thick to roll on the pastry block.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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water enough to cover the roll. Sauce for this Roll. Two tablespoonfuls of butter and one and one-half teacupfuls of powdered sugar rubbed together until as light as cream, one-half of a grated nutmeg, one wineglassful of brandy beaten into the creamed butter and

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take out the inside of the plant and boil it in just enough to cover it for ten minutes, and then drain or press the all out through a cullender. Chop some ham tine, take bread crumbs and butter (one tablespoonful to one egg plant), and have equal proportions of ham, cracker and bread crumbs to the inside of the plants. and black pepper to taste and fry it brown. Then stuff the plants full and close and put them to bake. They will bake in ten minutes, but should not be put in the oven just betore use. They are a delicious vegetable prepared in this manner. Use a hot oven.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel the peaches (freestones) and make a pastry the same way as for pie, and roll out the dough as thin as for pie crust. Put one layer at the bottom of the dish, and cut the peaches into pieces the size of a plum and fill the dish with them, sprinkling them freely with fine Cover them over with another layer of pastry, cut with a knife two or three air-holes on the top and pnt to bake. Let it bake brown. It makes a delicious luncheon or dessert. the peaches with powdered cinnamon to See recipe for all kinds of pastry.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a quart of sweet milk, and beat together half a dozen eggs with two tablespoonfuls of sugar until light.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Five eggs; beat yelks and whites separately, very light, six tablespoonfuls of flour to one pint of milk, one teaspoonful of sift flour three times, pour half of the milk to the flour and beat it light, then add the beaten yelks of eggs to flour and milk, and then add the whites also and beat again; lastly add the remaining half pint of milk and beat the whole pudding until very Have a good, tig-ht, strong white bag, wet it, and put flour thickly on the inside, put pudding in it, tie it tight and put in a pot of boiling water and let it boil three quarters of an hour. Make a sauce of sugar and butter, rub the two together light, flavor with nutmeg, and stir a wine glass of sherry wine or brandy in it well. Use powdered sugar,

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use the same directions and quantities as given in the boiled pudding, and when you have it mixed as directed, and have a hot oven, pour pudding in baking pan and bake brown.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take boiled corned beef and chop it very fine, four hot boiled Irish potatoes to one pound of beef, mash potatoes in the beef while hot, one slice of onion chopped with meat, half a teaspoonful of mustard mixed, two sprigs of parsley; then make into pones like a small loaf of bread, and bake brown. Season with black pepper to taste.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one ounce of cardamom seed, one ounce of Peruvian bark bruised, two ounces of Gentian root bruised, half ounce of dry orange peel, one ounce of aloes, and put the whole into half a gallon of best whiskey or brandy; let it come to a boil, then strain or filter it through a fine cloth or filtering paper.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound of beef kidney suet, chop it fine, taking all strings from it, one pound of flour rubbed into suet until thoroughly mixed, to taste; one and a half of yeast powder mixed in with the mix the whole gradually with water, the same way that you mix up dough for any other other bread, stiff; then roll out the dough about half an inch thick, and spread the dough with currant jelly; then roll up the dough round like a bottle and as you roll continue to spread the under part of dough with jelly, so as to have all of dough covered with the jelly when it is rolled up finally, then take a clean linen towel and wrap the roll in it tight, sewing the ends andsides well; when you have finished rolling it up in the towel, put it on in boiling water, well covered, and let it boil thirty minutes.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One tablespoouful of butter, one tea-cup of white sugar; rub both together until well mixed to a cream, then put on a kettle over steam, and as it heats stir it until a foam, then add one wine-glassful of brandy; until mixed, and flavor with nutmeg, and send to table hot with the pudding.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pepper chicken before frying it. a chicken, seperating it from all the joints and breaking the bones, fry the chicken in one and a half tablespoouful of lard or butter. First well mix the chicken in drv flour, let the fat be hot, put chicken to fry until brown; don't burn chicken. After fried, put it on in soup kettle with half a gallon of hot water, one and a half quarts of green ochre cut into thin pieces, throwing the end away, and let the whole to three pints; season with pepper and

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One dozen tomatoes, one quart of butter beans, one dozen ears of corn cut off from cob, quarter pound of lean and fat pork cut in fine pieces, if pork is not liked, use two tablespoonfuls of butter; put on in a sauce-pan and stew one hour. Note. Five minutes before dinner put in the corn to cook with the rest of stew.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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First scald the tomatoes in boiling water and then peel the skin from then cut them up in small pieces, cutting also one slice of onion fine in them; add no water; bread crumbs, one tablespooriful of butter, pepper and salt to To one dozen of tomatoes, half a tea-cupful of bread crumbs.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two tablespoonfuls of butter and sweeten to taste, one pint of rice boiled soft; thoroughly mix to this rice one pint of rich milk. Beat up two eggs very light, and add to the above also; well mix the whole.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The whites of five eggs beat very light, four tablespoon - fulls of sugar, mix into eggs and light; spread thickly over pudding and put to brown.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Save a piece of leaven from the light bread you mix.or make up over night, the size of a tea-cup; mix leaven up soft in water, add half a pint of flour to it, one teaspoonful of salt, seat to rise over night.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make pastry according to directions of pastry for all kinds of pies in receipt No. bottom and top crust bottom crust to be thick as a quarter dollar Then put oyster liquor or juice on in a kettle to boil, and when it boils, skim the foam from it; then drop oysters into boiling liquor for four minutes only, take out oysters, lay them on a dish, sift two spoonfuls of flour, take two tablespoon fuls of rub into flour until well mixed, then dissolve the same with a of hot liquor, salt and pepper to Then pour into boiling liquor the mixture of flour and butter, stirring the same while pouring it in, till all is poured in. To be baked in a deep pan. Put bottom crust covering bottom and sides of pan, pour liquor in on crust; when this is done, put the oysters into the pan and cover the pan over with a thick cover of pastry, the thickness of a half dollar, cutting small spaces in several parts on top, the width of a knife blade, and put to brown. the white of an egg, beat it up and baste top of pie when you put it to bake. One quart of oysters and the juice make pie for six in family.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To be eaten with Roast Beef. Sift one pint of flour and add to it one-half pint of milk; beat milk into flour with a large spoon until very light; then four eggs yelks and whites together very light, and add to flour and milk, and then beat the whole, adding one tablespoonful of butter, salt to taste. Put to bake in a dish; twenty minutes will bake it. When done send to table with roast beef, in same dish it is baked in. Cheese Pudding, Have mild cheese; grate half pound of cheese and half pound of apples, add to this half pint of sweet milk, beat four eggs very light, and add to the above. Before mixing apples with cheese, put to it one tablespoonful of white sugar; all nutmeg, and pour it into a dish and put to bake, putting one tablespoonful of butter over it in small pieces. Twenty minutes it, and send to table as a vegetable.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one pint of sift it and tie it up in a clean cloth securely tight, so that no water can get into it; and put it in boiling water and let it boil steady for two hours, then take it out of water, and when it gets cold outside crust from it. Whenever you are ready to nurse or feed the child, grate one tablespoonful of the boiled flour, and stir it into half a pint of boiled milk while the milk is boiling; sweeten the same with white to the child has diarrhea, boil a two-inch stick of cinnamon in the pap. I have given birth to eleven children and raised them all, and nursed them with this diet. It is a Southern plantation preparation.

From What Mrs. Fisher Knows About Old Southern Cooking, 1881, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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