THE BLUE GRASS COOK BOOK

MINNIE C. FOX

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THE BLUE GRASSCOOK BOOK

"THE TURBANED MISTRESS OF A KENTUCKY KITCHEN"An illustration of an African-American woman wearing chef's clothing.
THEBLUE GRASS COOK BOOK COMPILED BYMINNIE C. FOXWITH AN INTRODUCTION BYJOHN FOX, JR.

Illustrated with PhotographsBy A. L. COBURN

The seal of the Fox, Duffield & Company publishing firm. NEW YORKFOX, DUFFIELD & COMPANYMCMIV

Copyright, 1904, byFOX, DUFFIELD & COMPANY

Published September, 1904PRINTED IN AMERICA

THE TROW PRESS, NEW YORK

Introduction.

IT is not wise for a man who can get sea-sick in a rowboat on a mill-pond to attack a Japanese dinner just after a seventeen days' voyage across the Pacific. I was just that unwise, and for that reason perhaps can do but scant justice in this Land of the Rising Sun, to a soup in which floats bits of strange fishes from the vasty deep, unknown green things and an island of yellow custard; to slices of many colored raw fish, tough cocks' combs (real ones) or even to the stewed chicken which at this dinner at least had been shorn of everything except bones and tough sinews. The other day I tried it again with no better success, and now with the prospect of rice for food three times a day in the field around Port Arthur and no bread (there can be no more serious deprivation to a Southerner) I am suddenly asked to think of a Kentucky table and that turbaned mistress of the Blue Grass kitchen, a Kentucky cook!

It is June in Japan, and it is June in that blessed land of the Blue Grass. The sun shines there, no doubt, right now: the corn top's ripe; the meadows are in bloom and along turnpike and out in the fields the song and laughter of darkies make gay the air. It is early morning. The singing of birds comes through the open windows--the chatter of blackbirds and the mid-air calls of far away meadow larks. Through those windows sleepy eyes see wood and field, with stretches of blossoming blue grass rippling in the wind. Another half-conscious doze for an hour, another awakening, and by your bed stands a black boy in a snowy apron, his white teeth shining, and in his kindly black paws a silver goblet on a silver tray. Heavens, how it hurts to smell that mint this far away! The goblet is gleaming with frost, and the mint is still drenched with dew. Who was it sang of the ecstasy of awakening on a June morning and being in love? Well, to the wise one who has that blissful state only as a memory a hint is sufficient.

It is now breakfast time. There are strawberries in Japan, but there are also strawberries in the Blue Grass, and I shall not risk international complications by invidious comparison. In the Blue Grass they go with a yellow cream of which I dare not think. You shall find that same cream in a cup of fragrant coffee as well. There is broiled ham with a grateful odor whose source is a mystery; there are plates of hot thin meal batter cakes, each encircled with crisp, delicate black embroidery, and there is golden butter that melts and drips and seeps between the layers. It is too early for game-birds, so those little brown, fat, broiled things resting in the big dish are spring chickens, "frying size," as we say in the Blue Grass, and on another dish there they are again--fried, after Southern style, half submerged in a rich cream of gravy, snow white. I can go no further now, for the waffles are yet to come.

You climb a horse now and ride out into the morning and the sunlight and the fresh air, into the singing of those birds and the rippling stretches of blue grass, wheat and barley and wind-shaken corn. Under full-leafed maples and oaks and sycamores where fat cattle are tearing up rich mouthfuls of grass, and sheep and young lambs are grazing and playing along a creek whose banks are grassy to the very water's edge. Three hours you ride, for you must see the whole place that morning. Guests are coming to dinner, and there will be little time in the afternoon, so through lanes in which the wild rose blooms and through woods and meadows you lope for home. How hungry you are! The pike gate slams, the first guest is coming, and up the hill they wind in buggy, carriage, and on horseback. When all are gathered in the drawing-room, you shall see the host quietly lead some man to the veranda--it is a magic signal that need not be explained. Out there are more of those frosted silver goblets, flowering with green and "with beaded bubbles winking at the brim."

And now dinner.

The dining-room is the biggest and sunniest in the house. On the wall are hunting prints, pictures of game and stag heads. The table runs almost the length of it, and the snowy table-cloth hangs almost to the floor. Before your hostess is a great tureen of calf's-head soup; before your host a saddle of venison, drenched in a bottle of ancient Madeira and flanked by flakes of red-currant jelly. Before one guest are broiled wild ducks. After the venison comes a great turkey, and last of all a Kentucky ham.

"That ham! Mellow, aged, boiled in champagne, baked brown, spiced deeply, rosy pink within and of a flavor and fragrance to shatter the fast of a pope; and without a brown-edged white layer so firm that the deft carving knife passing through gave no hint to the eye that it was delicious fat....The rose flakes dropped under the knife in such thin slices that the edges coiled."

After the ham the table-cloth is lifted and the dessert spread on another lying beneath. Then that, too, is raised and the nuts and wines are placed on a third--red damask this time. So much for breakfast and dinner--the old-time dinner. At the thought of supper the pen of this exile halts, and for it the reader may search within.

Is it any wonder that the stories of Southern hospitality are so many and so good? It is said that in Texas a planter will sometimes waylay the passing stranger, and at the point of a shot-gun force him to halt and stay a month. I have heard of a man stopping to spend the night on a Georgia plantation and staying on for twenty years. I have heard of an old major in Virginia, the guest of the father of a friend of mine, who every spring had his horse saddled and brought to the fence, when the following annual colloquy took place:

"Oh, you'd better stay a while longer, Major," the host would say.

"No," the Major would say, "I reckon I'd better be goin'."

After every mint julep this interchange would take place. At the end of the third the Major invariably weakened.

"Well," he would say, "I reckon I'll stay a little longer." And he would stay--another year. This went on for a decade.

These things I have heard--what follows I know. There was a famous place near Lexington once which I will call Silver Springs, and there was a guest there of twenty years' standing. One morning he went over to the home of his host's son, liked it over there and stayed ten years until he died. But there is yet a better story of Silver Springs. So many guests actually died there that the host provided them with a graveyard. Some fifteen years ago the church near by was torn down, the graveyard was sold, and all the bodies had to be removed. The son of the master of Silver Springs wrote to what relatives of the dead guests he could find. No answer came, and the daughter of the son, who has been a lifelong friend of mine, took the seven guests, sang "Nearer, my God, to Thee" over them, and buried them in the family plot. There the seven rest to-day.

Now the social system of the South rested on the slave, and the three pillars of the substructure were the overseer, the black mammy and Aunt Dinah, the cook. But for Aunt Dinah would the master have had the heart for such hospitality? Would the guest have found it so hard to get away? Would stories like these ever have been born? Would the Kentuckian have had the brawn and brain that have given him such a history? Would Kentucky have sent the flower of her youth, forty thousand strong, into the Confederacy; would she have lifted the lid of her treasury to Lincoln, and in answer to his every call sent him a soldier practically without a bounty and without a draft; and when the curtain fell on the last act of the great tragedy would she have left half of her manhood behind it--helpless from disease, wounded or dead on the battlefield? I think not.

All honor then to that turbaned mistress of the Kentucky kitchen--the Kentucky cook. She came to the Blue Grass from Virginia more than a hundred years ago, swift on the flying feet of the Indian. She was broad, portly, kind of heart, though severe of countenance, as befitted her dignity, and usually quick of temper and sharp of tongue. Her realm was not limited to the kitchen. She disputed the power of "mammy" in the drawing-room, and there were times when all, black and white, bowed down before her. James Lane Allen has written that, going home with a friend late one night after a party, his friend got up at five o'clock the next morning and made him get up, through fear of rousing the temper of this same black, autocratic cook. But when she was kind she was mighty; and is there a Southerner who does not hold her, in spite of her faults, in loving remembrance? As far as I know she has never got her just due. She is gone, and there are good ones to-day who fill her place, but none who are full worthy. Publicly I acknowledge an everlasting debt, and to that turbaned mistress of the Kentucky kitchen gratefully this Southerner takes off his hat.

JOHN FOX, JR.

TOKIO, JAPAN, JUNE 1, 1904.

DEDICATED TO

Mrs. John B. Payne Mrs. Henry C. Buckner Mrs. William E. Simms Mrs. John W. Fox
List of Contributors ADDISON, MRS. WALTER E., . . . . . Pulaski, Va. ALEXANDER, MRS. A. J., . . . . . . Woodburn, Ky. ALEXANDER, MISS KATE, . . . . . . Paris, Ky. BASHFORD, MISS MARY, . . . . . . Paris, Ky. BERRYMAN, MRS. CHARLES, . . . . . Lexington, Ky. BERRYMAN, MRS. J. C., . . . . . . Lexington, Ky. BRENT, MRS. C., . . . . . . . . Paris, Ky. BUCKNER, MRS. HENRY C., . . . . . Paris, Ky. BUCKNER, MRS. B. F., . . . . . . Paris, Ky. BUCKNER, MRS. W. T., . . . . . . Winchester, Ky. CABELL, MRS. C. ELLET, . . . . . . Berryville, Va. CLAY, MRS. BRUTUS J., . . . . . . Bourbon Co., Ky. CLAY, MRS. CASSIUS M., . . . . . . Paris, Ky. CLAY, MRS. JAMES E., . . . . . . Paris, Ky. COCHRAN, MRS. CAMPBELL CARRINGTON, . . Big Stone Gap, Va. CROXTON, MISS VIRGINIA,. . . . . . Tappahannock, Va. DABNEY, MISS, . . . . . . . . . Bothwell, Va. FITHWIAN, MRS. WASH., . . . . . . Paris, Ky. FOX, MRS. JOHN W., . . . . . . . Big Stone Gap, Va. GARRARD, MRS., . . . . . . . . Bourbon Co., Ky. GODDARD, MRS. MARY E., . . . . . . Fleming Co., Ky. GOFF, MRS. STRAUDER, . . . . . . Winchester, Ky. GORTON, MRS. FRANCIS, . . . . . . Rochester, N. Y. HANSON, MRS. R. H., . . . . . . . Lexington, Ky. HEDGES, MRS. JOHN T., . . . . . . Paris, Ky. HOLT, MRS. JOSEPH, . . . . . . . Paris, Ky. JOHNSON, MRS. W. A., . . . . . . Paris, Ky. LYLE, MISS ANNIE, . . . . . . . Paris, Ky. McCORMICK, MRS. CYRUS, . . . . . Berryville, Va. McCORMICK, MRS. FRANICS, . . . . . Berryville, Va. McDOWELL, MRS. H. C., . . . . . . Lynchburg, Va. MASSIE, MRS. W. W., . . . . . . Paris, Ky. MOORE, MRS. A., . . . . . . . . Berryville, Va. NEELY, MRS. ROBERT J., . . . . . . Paris, Ky. PAYNE, MRS. JOHN B., . . . . . . Lexington, Ky. ROSSER, MRS. THOMAS L., . . . . . Charlottesville, Va. ST. NICHOLAS HOTEL, . . . . . . . Cincinnati, Ohio. SIMMS, MRS., . . . . . . . . . Paris, Ky. SIMMS, MRS. WILLIAM E., . . . . . Spring Station, Ky. SPEARS, MRS. WOODFORD, . . . . . Paris, Ky. THORNTON, MRS. RICHARD, . . . . . Lexington, Ky. WEBB, MRS. MARY, . . . . . . . Paris, Ky. WENTZ, MRS. DANIEL B., . . . . . Big Stone Gap, Va. WHITE, MISS ANNIE, . . . . . . . Abingdon, Va. WHITE, MISS ELISE, . . . . . . . Abingdon, Va. WYLES, MRS. TOM R., . . . . . . Chicago, Ill.
List of Illustrations

"The Turbaned Mistress of a Kentucky Kitchen"

Frontispiece FACINGPAGE Making Kentucky Corn Dodgers . . . . 10 "Broad, Portly, Kind of Heart" . . . . 36 Aunt Frances, Cook at Auvergne, Paris, Ky. . 64 Curing Hams at Auvergne, Paris, Ky. . . . 98 Aunt Maria, Cook at Mount Airy, Paris, Ky. . 120 A Typical Blue Grass Cook . . . . . 148 Marcellus . . . . . . . . . 172 Churning at Mount Airy, Paris, Ky. . . . 198 Beaten Biscuit Machine, Cutting out the Biscuit 216 Corn Dodgers . . . . . . . . 246 Beaten Biscuit . . . . . . . . 246 Kneading Beaten Biscuit . . . . . . 324
Contents BREADS PAGE BISCUITS Beaten Biscuits . . . . . . . . . . 1 Mt. Airy Beaten Biscuits . . . . . . . 1 Beaten Biscuit Suggestions . . . . . . 2 Brown Biscuits . . . . . . . . . . 2 Cream Biscuits . . . . . . . . . . 3 Dixie Biscuits . . . . . . . . . . 3 French Biscuits . . . . . . . . . . 4 Soda Biscuits . . . . . . . . . . . 4 BREAD-CRUMB BATTER CAKES FOR BREAK- FAST . . . . . . . . . . . . 5 BREAD FRITTERS . . . . . . . . . . . 5 BROWN BREAD . . . . . . . . . . . . 6 BUCKWHEAT CAKES . . . . . . . . . . . 6 CORN BREAD Batter Bread . . . . . . . . . . . 7 Kentucky Batter Bread . . . . . . . . 7 Soft Batter Bread . . . . . . . . . 8 Marcellus's Corn Muffins, Nos. 1-2 . . . . 8, 9 Marcellus's Corn-meal Batter Cakes . . . . 9 Egg Bread . . . . . . . . . . . . 10 CORN BREAD (continued). PAGE Johnnie Cake . . . . . . . . . . . 10 Kentucky Corn Dodgers . . . . . . . . 11 Corn Dodgers . . . . . . . . . . . 11 Spoon Corn Bread . . . . . . . . . 12 HANOVER ROLLS . . . . . . . . . . . . 12 HOW TO MAKE BREAD . . . . . . . . . . 13 LAPLANDS . . . . . . . . . . . . . . 13 LIGHT ROLLS . . . . . . . . . . . . . 14 MUFFINS . . . . . . . . . . . . . . 14 CREAM MUFFINS . . . . . . . . . . . . 15 MARCELLUS'S WHEAT MUFFINS . . . . . . . . 15 POPOVERS . . . . . . . . . . . . . . 15 RICE CAKES . . . . . . . . . . . . . 16 RUSK OR SWEET BREAD . . . . . . . . . . 16 SALLY LUNN, NOS. 1-3 . . . . . . . . . . 17, 18 SALT-RISING BREAD, NOS. 1-2 . . . . . . . 18, 19 STEAM PONE . . . . . . . . . . . . . 19 WAFFLES, NOS. 1-2 . . . . . . . . . . . 20, 21 YEAST . . . . . . . . . . . . . . . 21 EGGS BAKED EGGS . . . . . . . . . . . . . 23 BOILED EGGS . . . . . . . . . . . . . 23 BREAKFAST EGGS . . . . . . . . . . . . 23 EGGS È LA CRÊME . . . . . . . 24 EGGS WITH TOMATO SAUCE . . . . . . . . . 24 OMELET . . . . . . . . . . . . . . 25 MARCELLUS'S OMELET . . . . . . . . . . 25 OMELET, SPANISH STYLE . . . . . . . . . 26 PAGE VERY FINE OMELET . . . . . . . . . . . 26 POACHED EGGS, NOS. 1-2 . . . . . . . . . 27 SCALLOPED EGGS . . . . . . . . . . . . 27 SCRAMBLED EGGS . . . . . . . . . . . . 28 SHIRRED EGGS . . . . . . . . . . . . 28 STUFFED EGGS . . . . . . . . . . . . 28 SOUPS ASPARAGUS SOUP . . . . . . . . . . . . 29 BLACK BEAN SOUP . . . . . . . . . . . 29 CALF'S HEAD SOUP . . . . . . . . . . . 30 CHESTNUT SOUP . . . . . . . . . . . . 31 CLAM SOUP . . . . . . . . . . . . . 32 CLEAR SOUP OR BOUILLON . . . . . . . . . 32 CORN SOUP, NOS. 1-2 . . . . . . . . . . 33 CREAM OF CELERY SOUP . . . . . . . . . . 34 GUMBO SOUP . . . . . . . . . . . . . 34 CHICKEN GUMBO . . . . . . . . . . . . 35 OYSTER GUMBO . . . . . . . . . . . . 36 JULIENNE SOUP . . . . . . . . . . . . 37 KENTUCKY BURGOUT . . . . . . . . . . . 37 OKRA SOUP . . . . . . . . . . . . . 38 OYSTER SOUP, NOS. 1-2 . . . . . . . . . 38, 39 OX-TAIL SOUP . . . . . . . . . . . . 39 PEA SOUP, NOS. 1-2 . . . . . . . . . . 40 MARCELLUS'S POTATO SOUP, NOS. 1-2 . . . . . 41 PURÉE OF CHICKEN . . . . . . . . . 42 SALSIFY SOUP . . . . . . . . . . . . 43 SIMPLE CHICKEN SOUP . . . . . . . . . . 43 PAGE SOUP STOCK OF BEEF . . . . . . . . . . 44 TOMATO SOUP . . . . . . . . . . . . . 45 TURTLE SOUP . . . . . . . . . . . . . 45 MOCK-TURTLE SOUP, NOS. 1-2 . . . . . . . . 46 VEGETABLE SOUP, NOS. 1-2 . . . . . . . . 47 FISH BAKED FISH, NOS. 1-2 . . . . . . . . . . 49 FISH À LA CREME . . . . . . . . . . . 50 FISH IN SHELLS . . . . . . . . . . . . 51 LOBSTER À LA DABNEY . . . . . . . . 51 SALMON . . . . . . . . . . . . . . 52 BAKED SHAD . . . . . . . . . . . . . 52 FRIED SHAD . . . . . . . . . . . . . 53 ROASTED SHAD . . . . . . . . . . . . 53 TURBOT . . . . . . . . . . . . . . 53 OYSTERS BROILED OYSTERS . . . . . . . . . . . 55 CREAMED OYSTERS, NOS. 1-2 . . . . . . . . 55, 56 FRENCH STEWED OYSTERS . . . . . . . . . 56 FRIED OYSTERS, NOS. 1-2 . . . . . . . . . 57 OYSTER COCKTAILS . . . . . . . . . . . 58 OYSTER FRITTERS . . . . . . . . . . . 58 OYSTER LOAF . . . . . . . . . . . . . 59 OYSTER PATTIES . . . . . . . . . . . . 59 PICKLED OYSTERS . . . . . . . . . . . 60 SCALLOPED OYSTERS . . . . . . . . . . . 60 VEAL AND OYSTERS . . . . . . . . . . . 61 ENTRÉES PAGE ASPIC JELLY . . . . . . . . . . . . . 63 BOUDINS A LA RICHELIEU . . . . . . . . . 64 CHICKEN ASPIC WITH WALNUTS . . . . . . . . 64 CHICKEN CUTLETS . . . . . . . . . . . 65 COQUILLES OF CHICKEN . . . . . . . . . . 67 CRÊME DE VOLAILLE, NOS. 1-2 . . . . . 67, 69 JELLIED CHICKEN . . . . . . . . . . . 70 PRESSED CHICKEN . . . . . . . . . . . 71 QUENELLES . . . . . . . . . . . . . 71 RISSOLES . . . . . . . . . . . . . . 72 CREAMED SWEETBREADS . . . . . . . . . . 73 FRIED SWEETBREADS WITH PEAS . . . . . . . 73 HOW TO BLANCH SWEETBREADS . . . . . . . . 73 STEWED SWEETBREADS . . . . . . . . . . 74 SWEETBREADS WITH CHAMPIGNONS . . . . . . . 74 SWEETBREADS WITH PEAS . . . . . . . . . 75 TIMBALE . . . . . . . . . . . . . . 75 TIMBALE SHELLS . . . . . . . . . . . . 76 XALAPA BOUDINS . . . . . . . . . . . . 76 CROQUETTES BRAIN CROQUETTES . . . . . . . . . . . 79 CHICKEN CROQUETTES . . . . . . . . . . 79 VERY FINE CROQUETTES . . . . . . . . . . 80 EGG CROQUETTES . . . . . . . . . . . . 81 FISH CROQUETTES . . . . . . . . . . . 81 OYSTER CROQUETTES . . . . . . . . . . . 82 PAGE RICE CROQUETTES . . . . . . . . . . . 82 SALMON CROQUETTES . . . . . . . . . . . 83 FOWL BAKED CHICKEN . . . . . . . . . . . . 85 BROILED CHICKEN . . . . . . . . . . . 85 CHICKEN PIE . . . . . . . . . . . . . 86 CHICKEN PUDDING . . . . . . . . . . . 86 CHICKEN FOR SUPPER . . . . . . . . . . 86 CURRIED CHICKEN . . . . . . . . . . . 87 FRICASSEE OF CHICKEN . . . . . . . . . . 87 FRIED CHICKEN . . . . . . . . . . . . 88 ROASTED CHICKEN . . . . . . . . . . . 89 STEWED CHICKEN . . . . . . . . . . . . 89 CHICKEN TERRAPIN . . . . . . . . . . . 90 BOILED FOWL WITH OYSTERS. . . . . . . . . 90 BROILED DUCK . . . . . . . . . . . . 91 ROAST DUCK . . . . . . . . . . . . . 91 ROAST GOOSE . . . . . . . . . . . . . 91 BROILED TURKEY . . . . . . . . . . . . 92 ROASTED TURKEY . . . . . . . . . . . . 92 GAME BLUE GRASS RECIPE FOR ROAST QUAIL . . . . . 93 BROILED PARTRIDGES . . . . . . . . . . 93 BROILED PHEASANTS . . . . . . . . . . . 94 BROILED SQUIRREL . . . . . . . . . . . 94 QUAIL WITH TRUFFLES . . . . . . . . . . 94 PAGE ROASTED PHEASANT . . . . . . . . . . . 95 RABBIT, ROASTED . . . . . . . . . . . 95 ROASTED VENISON . . . . . . . . . . . 95 MEATS BLUE GRASS HAMS Baked Ham . . . . . . . . . . . . 97 Col. Wm. Rhodes Estill's Recipe for Curing Hams 98 Ham Cooked in Wine . . . . . . . . . 99 Kentucky Baked Ham . . . . . . . . . 99 Sugar-cured Hams . . . . . . . . . . 100 BAKED HASH . . . . . . . . . . . . . 101 BEEF A LÀ MODE, NOS. 1-2 . . . . . 101, 102 BROILED STEAK . . . . . . . . . . . . 102 BROILED VENISON . . . . . . . . . . . 103 FRIED FROGS' LEGS . . . . . . . . . . . 104 HAMBURG STEAK . . . . . . . . . . . . 104 HENRY CLAY'S FAVORITE DISH . . . . . . . . 104 LAMB CHOPS . . . . . . . . . . . . . 105 LOBSTER OR SALMON CHOPS . . . . . . . . . 106 MEAT CAKES FOR BREAKFAST . . . . . . . . 106 SADDLE OF MUTTON . . . . . . . . . . . 107 ROAST MUTTON . . . . . . . . . . . . 108 ROAST BEEF, NOS. 1-2 . . . . . . . . . . 108 ROAST PIG . . . . . . . . . . . . . 109 SAUSAGE MEAT . . . . . . . . . . . . 110 SCRAPPLE . . . . . . . . . . . . . . 110 SPICED BEEF ROUND . . . . . . . . . . . 111 PAGE STEWED TONGUE . . . . . . . . . . . . 112 TERRAPIN . . . . . . . . . . . . . . 112 HOW TO OPEN TERRAPIN . . . . . . . . . . 112 HOW TO DRESS TERRAPIN . . . . . . . . . 113 HOW TO CORN BEEF . . . . . . . . . . . 113 HOW TO BOIL CORNED BEEF . . . . . . . . . 114 VEAL LOAF . . . . . . . . . . . . . 114 VENISON . . . . . . . . . . . . . . 115 SAUCES (FOR ENTRÉES, FISH,FOWL, AND MEATS) AGRA DOLCE . . . . . . . . . . . . . 117 A GOOD SAUCE FOR COLD MEATS AND FISH . . . . 118 APPLE SAUCE FOR DUCK . . . . . . . . . . 118 CAPER SAUCE . . . . . . . . . . . . . 118 CELERY SAUCE . . . . . . . . . . . . 119 CHAMPIGNON SAUCE FOR BOUDINS . . . . . . . 119 CHAMPIGNON SAUCE FOR QUENELLES . . . . . . 120 CHESTNUT STUFFING FOR TURKEY . . . . . . . 120 CRANBERRY SAUCE FOR TURKEY . . . . . . . . 121 CUCUMBER SAUCE . . . . . . . . . . . . 121 DRAWN BUTTER FOR FOWL . . . . . . . . . 122 FISH SAUCE, NOS. 1-2 . . . . . . . . . 122, 123 HOLLANDAISE SAUCE . . . . . . . . . . . 123 HORSERADISH SAUCE . . . . . . . . . . . 124 MINT SAUCE . . . . . . . . . . . . . 124 MUSTARD SAUCE FOR COLD MEATS . . . . . . . 124 OYSTER SAUCE FOR TURKEY . . . . . . . . . 125 SAUCE FOR CROQUETTES . . . . . . . . . . 125 PAGE SAUCE FOR MEATS . . . . . . . . . . . 126 SAUCE FOR QUENELLES . . . . . . . . . . 126 SAUCE REMOLADE . . . . . . . . . . . . 127 SAUCE FOR XALAPA BOUDINS . . . . . . . . 127 TARTARE SAUCE FOR FISH . . . . . . . . . 128 TIMBALE SAUCE . . . . . . . . . . . . 128 TOMATO SAUCE FOR STEAKS AND CHOPS . . . . . 129 TOMATO SAUCE FOR RICE CROQUETTES . . . . . . 129 TRUFFLE SAUCE . . . . . . . . . . . . 130 VENISON SAUCE . . . . . . . . . . . . 130 WHITE SAUCE FOR CRÊME DE VOLAILLE . . . 131 WINE SAUCE FOR MUTTON . . . . . . . . . 131 VEGETABLES ASPARAGUS . . . . . . . . . . . . . 133 BAKED BEANS . . . . . . . . . . . . . 133 LIMA BEANS . . . . . . . . . . . . . 134 STRING BEANS . . . . . . . . . . . . 134 BAKED CABBAGE . . . . . . . . . . . . 134 BAKED CAULIFLOWER . . . . . . . . . . . 135 BOILED CAULIFLOWER . . . . . . . . . . 135 BLUE GRASS CORN PUDDING . . . . . . . . . 136 MRS. TALBOT'S CORN PUDDING . . . . . . . . 136 CORN FRITTERS, NOS. 1-2 . . . . . . . . . 137 BAKED EGG-PLANT . . . . . . . . . . . 137 FRIED EGG-PLANT . . . . . . . . . . . 138 EGG-PLANT PUDDING . . . . . . . . . . . 138 GREEN CORN CUSTARD WITH BROILED TOMATOES . . . 139 HOMINY PUFFS . . . . . . . . . . . . 140 PAGE MACARONI . . . . . . . . . . . . . . 140 HOW TO COOK MACARONI . . . . . . . . . . 141 SPAGHETTI . . . . . . . . . . . . . 141 BROILED MUSHROOMS . . . . . . . . . . . 141 STEWED MUSHROOMS . . . . . . . . . . . 142 BOILED OKRA . . . . . . . . . . . . . 142 OKRA AND CORN . . . . . . . . . . . . 142 OKRA AND TOMATOES . . . . . . . . . . . 143 ONIONS FOR BREAKFAST . . . . . . . . . . 143 STEWED ONIONS . . . . . . . . . . . . 143 POTATO CHIPS . . . . . . . . . . . . 144 POTATOES BAKED IN THEIR JACKETS . . . . . . 144 STEWED POTATOES . . . . . . . . . . . 145 STUFFED POTATOES . . . . . . . . . . . 145 POTATOES EN SURPRISE . . . . . . . . . . 146 PEPPERS STUFFED WITH CORN . . . . . . . . 146 DELICIOUS WAY TO COOK RICE . . . . . . . . 147 SALSIFY . . . . . . . . . . . . . . 147 SALSIFY FRITTERS . . . . . . . . . . . 147 SPINACH . . . . . . . . . . . . . . 148 CREAMED SPINACH . . . . . . . . . . . 148 SUCCOTASH . . . . . . . . . . . . . 148 BAKED TOMATOES . . . . . . . . . . . . 148 FRIED GREEN TOMATOES . . . . . . . . . . 149 FRIED TOMATOES . . . . . . . . . . . . 149 SCALLOPED TOMATOES . . . . . . . . . . 149 SALADS CAULIFLOWER SALAD . . . . . . . . . . . 151 CELERY SALAD . . . . . . . . . . . . 151 PAGE CHICKEN SALAD, NOS. 1-2 . . . . . . . . 151, 152 COLD SLAW, NOS. 1-2 . . . . . . . . . . 153 EGG SALAD . . . . . . . . . . . . . 153 FRUIT SALAD, NOS. 1-3 . . . . . . . . . 154 GRAPE-FRUIT AND ENGLISH WALNUT SALAD . . . . 155 LOBSTER SALAD . . . . . . . . . . . . 155 NUT SALAD . . . . . . . . . . . . . 155 ORANGE SALAD . . . . . . . . . . . . 156 POTATO SALAD, NOS. 1-2 . . . . . . . . 156, 157 SALMON SALAD . . . . . . . . . . . . 157 SHRIMP SALAD . . . . . . . . . . . . 157 TOMATO SALAD, NOS. 1-2 . . . . . . . . . 158 VEGETABLE SALAD . . . . . . . . . . . 159 DRESSINGS FOR SALADS DRESSING FOR MEATS OR SALADS . . . . . . . 161 FRENCH DRESSING . . . . . . . . . . . 161 MAYONNAISE . . . . . . . . . . . . . 162 ICE CREAMALMOND ICE CREAM . . . . . . . . . . . 165 APRICOT ICE CREAM . . . . . . . . . . . 165 BANANA ICE CREAM . . . . . . . . . . . 166 BISCUIT GLACÊ, NOS. 1-2 . . . . . 166, 167 BURNT ALMOND CREAM . . . . . . . . . . 167 CARAMEL ICE CREAM . . . . . . . . . . . 168 FROZEN CUSTARD WITH FRUIT . . . . . . . . 168 PAGE FROZEN PUDDING . . . . . . . . . . . . 169 FRUIT ICE CREAM . . . . . . . . . . . 169 LEMON ICE CREAM . . . . . . . . . . . 170 MACAROON ICE CREAM . . . . . . . . . . 170 MAPLE MOUSSE . . . . . . . . . . . . 171 MARCELLUS'S CHOCOLATE ICE CREAM . . . . . . 172 METROPOLITAN ICE CREAM . . . . . . . . . 172 MRS. BASHFORD'S TUTTI-FRUTTI ICE CREAM . . . . 173 TUTTI-FRUTTI ICE CREAM . . . . . . . . . 173 NESSELRODE PUDDING, NOS. 1-2 . . . . . . 174, 175 NICE FOUNDATION FOR ICE CREAM . . . . . . . 176 NUT ICE CREAM . . . . . . . . . . . . 176 ORANGE ICE CREAM . . . . . . . . . . . 177 ORANGE SOUFFLÉ . . . . . . . . . 177 MARCELLUS'S PEACH ICE CREAM . . . . . . . 178 PINEAPPLE ICE CREAM . . . . . . . . . . 178 PISTACHIO ICE CREAM . . . . . . . . . . 179 RASPBERRY ICE CREAM . . . . . . . . . . 179 STRAWBERRY ICE CREAM . . . . . . . . . . 180 SULTANA ROLL OR FROZEN WATERMELON . . . . . 180 VANILLA ICE CREAM, NOS. 1-2 . . . . . . . 181 ICE CREAM . . . . . . . . . . . . . 182 ICES, PUNCHES, ANDSHERBETS CHAMPAGNE ICE . . . . . . . . . . . . 183 CRANBERRY PUNCH . . . . . . . . . . . 183 CRÉME DE MENTHE PUNCH . . . . . . . 184 FROZEN EGG-NOG . . . . . . . . . . . . 184 PAGE GRAPE ICE . . . . . . . . . . . . . 185 MADEIRA ICE . . . . . . . . . . . . 185 ORANGE ICE . . . . . . . . . . . . . 186 ROMAN PUNCH . . . . . . . . . . . . . 186 SHERBET . . . . . . . . . . . . . . 187 SHERRY PUNCH . . . . . . . . . . . . 187 STRAWBERRY ICE . . . . . . . . . . . 187 CREAMS AND OTHER DESSERTS BAVARIAN CREAM WITH ALMONDS . . . . . . . 189 BAVARIAN CREAM WITH PINEAPPLE . . . . . . . 190 BEAUTIFUL CREAM . . . . . . . . . . . 190 BIVEAU CREAM . . . . . . . . . . . . 190 CHARLOTTE POLONNAISE . . . . . . . . . . 191 CHARLOTTE RUSSE . . . . . . . . . . . 192 CHOCOLATE BAVARIAN CREAM . . . . . . . . 193 CHOCOLATE BLANC-MANGE . . . . . . . . . 193 MRS. BRUTUS CLAY'S CHARLOTTE RUSSE . . . . . 194 NICE WAY TO COOK APPLES . . . . . . . . . 194 SPANISH CREAM . . . . . . . . . . . . 195 TAPIOCA AND APPLES . . . . . . . . . . 195 VELVET CREAM . . . . . . . . . . . . 196 JELLIES BEST WINE JELLY . . . . . . . . . . . 197 FRUIT JELLY . . . . . . . . . . . . . 198 MRS. PRESTON'S WINE JELLY . . . . . . . . 198 PAGE NUT JELLY . . . . . . . . . . . . . 199 ORANGE JELLY . . . . . . . . . . . . 199 WINE JELLY . . . . . . . . . . . . . 200 PASTRY BAKED APPLE DUMPLINGS . . . . . . . . . 201 PUFF PASTE . . . . . . . . . . . . . 202 CHOCOLATE PIE, NOS. 1-2 . . . . . . . . . 203 COCOANUT PIE . . . . . . . . . . . . 204 CRANBERRY PIE . . . . . . . . . . . . 204 CREAM PIE, NOS. 1-2 . . . . . . . . . 205, 206 IRISH POTATO PIE . . . . . . . . . . . 206 LEMON PIE, NOS. 1-2 . . . . . . . . . . 207 MINCE MEAT FOR PIES, NOS. 1-2 . . . . . . 208, 209 ORANGE PIE . . . . . . . . . . . . . 210 PUMPKIN PIE . . . . . . . . . . . . . 211 STRAWBERRY SHORTCAKE . . . . . . . . . . 211 SWEET POTATO PIE, NOS. 1-2 . . . . . . . . 212 TRANSPARENT PIE, NOS. 1-2 . . . . . . . . 213 WHIPPED CREAM PIE . . . . . . . . . . . 214 WOODBURN ORANGE SHORTCKE . . . . . . . . 214 PUDDINGS ALMOND MANDALINES . . . . . . . . . . . 215 A RICH AND DELICIOUS NUT PUDDING . . . . . . 216 APPLE PUDDING . . . . . . . . . . . . 216 BLACK PUDDING . . . . . . . . . . . . 217 PAGE BLUE GRASS PUDDINGS . . . . . . . . . . 217 CABINET PUDDING . . . . . . . . . . . 218 CARAMEL PUDDING . . . . . . . . . . . 219 CHOCOLATE CUSTARD . . . . . . . . . . . 219 CHOCOLATE ECLAIRS . . . . . . . . . . . 220 CHOCOLATE PUDDING . . . . . . . . . . . 220 STEAMED CHOCOLATE PUDDING . . . . . . . . 221 COCOANUT PUDDING . . . . . . . . . . . 222 COTTAGE PUDDING . . . . . . . . . . . 222 DELICIOUS CREAM PUDDING . . . . . . . . . 223 DIXIE PUDDING . . . . . . . . . . . . 223 FIG PUDDING . . . . . . . . . . . . . 224 FINE ENGLISH PLUM PUDDING . . . . . . . . 224 FLOAT . . . . . . . . . . . . . . . 225 INDIAN PUDDING . . . . . . . . . . . . 226 JEFF DAVIS PUDDING . . . . . . . . . . 226 KENILWORTH PUDDING . . . . . . . . . . 226 LADY LEE PUDDING . . . . . . . . . . . 227 NUT PUDDING . . . . . . . . . . . . . 227 ORANGE PUDDING . . . . . . . . . . . . 228 PLUM PUDDING . . . . . . . . . . . . 228 PRUNE PUDDING, NOS. 1-2 . . . . . . . . 229, 230 RICE PUDDING, NOS. 1-2 . . . . . . . . 230, 231 SCOTCH PUDDING . . . . . . . . . . . . 231 SNOW PUDDING . . . . . . . . . . . . 232 STEAMED WHITE PUDDING . . . . . . . . . 232 SUNDERLAND PUDDING . . . . . . . . . . 232 TAPIOCA PUDDING . . . . . . . . . . . 233 TIPSY PARSON . . . . . . . . . . . . 234 VIRGINIA PLUM PUDDING . . . . . . . . . 234 YORKSHIRE PUDDING . . . . . . . . . . . 235 SAUCES FOR PUDDINGS PAGE DELICIOUS SAUCE FOR COTTAGE PUDDING . . . . . 237 FOAMING SAUCE . . . . . . . . . . . . 237 HARD SAUCE . . . . . . . . . . . . . 238 HARD SAUCE FOR PLUM PUDDING . . . . . . . 238 LEMON SAUCE . . . . . . . . . . . . . 238 SAUCE FOR BLUE GRASS PUDDING . . . . . . . 239 SAUCE FOR CAKES AND PUDDINGS . . . . . . . 240 SAUCE (LADY LEE PUDDING) . . . . . . . . 240 VERY FINE SAUCE FOR PLUM PUDDING . . . . . . 241 CAKES ALMOND WAFERS . . . . . . . . . . . . 243 ANGEL'S FOOD CAKE . . . . . . . . . . . 243 BLACK CAKE, NOS. 1-2 . . . . . . . . . 244-246 BLACKBERRY CAKE . . . . . . . . . . . 246 BLUE GRASS PLUM CAKE . . . . . . . . . . 247 BLUE GRASS WHITE CAKE . . . . . . . . . 248 CARAMEL LAYER CAKE . . . . . . . . . . 248 CHOCOLATE LAYER CAKE . . . . . . . . . . 249 CRULLERS . . . . . . . . . . . . . . 250 DEVIL'S FOOD CAKE . . . . . . . . . . . 251 DOUGHNUTS . . . . . . . . . . . . . 251 EXCELLENT DOUGHNUTS . . . . . . . . . . 252 RAISED DOUGHNUTS . . . . . . . . . . . 253 EXCELLENT MARBLE CAKE . . . . . . . . . 253 PAGE FRUIT CAKE . . . . . . . . . . . . . 254 WHITE FRUIT CAKE . . . . . . . . . . . 255 FRUIT COOKIES . . . . . . . . . . . . 256 FRUIT AND DELICATE CAKE . . . . . . . . . 256 SOFT GINGER BREAD, NOS. 1-2 . . . . . . 257, 258 JUMBLES . . . . . . . . . . . . . . 258 DROP JUMBLES . . . . . . . . . . . . 258 KENTUCKY CAKE . . . . . . . . . . . . 259 MOUNTAIN CAKE . . . . . . . . . . . . 260 MRS. HENRY CLAY'S DROP CAKES . . . . . . . 261 OLD VIRGINIA CHRISTMAS CAKE . . . . . . . 261 PECAN CAKE, NOS. 1-2 . . . . . . . . . . 262 POMMES DE TERRE . . . . . . . . . . . 263 POUND CAKE, NOS. 1-2 . . . . . . . . . . 263 ROBERT LEE JELLY CAKE . . . . . . . . . 264 SIMPLE WHITE CUP CAKE . . . . . . . . . 265 SPICE CAKE . . . . . . . . . . . . . 265 ALLEGHANY TEA CAKES . . . . . . . . . . 266 GERMAN TEA CAKES . . . . . . . . . . . 266 TEA CAKES, NOS. 1-2 . . . . . . . . . . 267 TIP-TOP CAKE . . . . . . . . . . . . 268 VELVET SPONGE CAKE . . . . . . . . . . 268 VENETIAN CAKE . . . . . . . . . . . . 269 WASHINGTON CAKE . . . . . . . . . . . 269 WHITE CAKE . . . . . . . . . . . . . 270 WHITE SPONGE CAKE, NOS. 1-2 . . . . . . . 271 FILLINGS FOR CAKES ALMOND FILLING, NOS. 1-3 . . . . . . . 273, 274 BOILED ICING . . . . . . . . . . . . 274 PAGE CARAMEL ICING . . . . . . . . . . . . 275 CHOCOLATE ICING . . . . . . . . . . . 275 COCOANUT FILLING . . . . . . . . . . . 276 FRUIT FILLING . . . . . . . . . . . . 276 LEMON FILLING . . . . . . . . . . . . 277 LEMON JELLY FOR CAKE . . . . . . . . . . 277 MARSHMALLOW FILLING . . . . . . . . . . 277 NUT FILLING . . . . . . . . . . . . . 278 PRALINE ICING . . . . . . . . . . . . 278 WHITE CREAM CARAMEL FILLING . . . . . . . 278 BEVERAGES BLUE GRASS APPLE TODDY . . . . . . . . . 281 HOT APPLE TODDY . . . . . . . . . . . 281 OLD-FASHIONED KENTUCKY TODDY . . . . . . . 282 BOURBON WHISKY PUNCH . . . . . . . . . . 282 CHERRY SHRUB . . . . . . . . . . . . 283 CHOCOLATE, NOS. 1-3 . . . . . . . . . 283, 284 CLARET CUP . . . . . . . . . . . . . 284 COFFEE, NOS. 1-2 . . . . . . . . . . . 285 EGG-NOG . . . . . . . . . . . . . . 286 VERY FINE EGG-NOG . . . . . . . . . . . 286 KENTUCKY CATAWBA PUNCH . . . . . . . . . 287 KENTUCKY CHAMPAGNE PUNCH . . . . . . . . 287 PENDENNIS CLUB MINT JULEP . . . . . . . . 288 PUNCH, NOS. 1-2 . . . . . . . . . . . 289 PUNCH À LA REGENT . . . . . . . . 290 ROMAN PUNCH . . . . . . . . . . . . . 290 SHERRY COBBLER . . . . . . . . . . . . 291 PAGE TOM AND JERRY . . . . . . . . . . . . 291 XALAPA PUNCH . . . . . . . . . . . . 292 BRANDIED PEACHES BRANDIED PEACHES, NOS. 1-2 . . . . . . . . 293 VERY FINE BRANDIED PEACHES . . . . . . . . 294 WINES BLACKBERRY CORDIAL . . . . . . . . . . 295 BLACKBERRY WINE . . . . . . . . . . . 295 STRAWBERRY WINE . . . . . . . . . . . 296 GRAPE WINE . . . . . . . . . . . . . 296 PICKLES BLUE GRASS GREEN TOMATO PICKLE . . . . . . 297 BOURBON PICKLE . . . . . . . . . . . . 298 CABBAGE PICKLE . . . . . . . . . . . . 299 CAULIFLOWER PICKLE . . . . . . . . . . 299 CHOPPED CUCUMBER PICKLE . . . . . . . . . 300 CHOPPED PICKLE . . . . . . . . . . . . 301 CHOW-CHOW . . . . . . . . . . . . . 302 DELICIOUS CUCUMBER PICKLE . . . . . . . . 302 EXCELLENT MIXED PICKLES . . . . . . . . . 303 GREEN MANGO PICKLES . . . . . . . . . . 304 GREEN PICKLE . . . . . . . . . . . . 305 GREEN SWEETMEATS . . . . . . . . . . . 306 HAYDEN SALAD . . . . . . . . . . . . 307 PAGE KENTUCKY CHOW-CHOW . . . . . . . . . . 307 MRS. BRENT'S YELLOW PICKLE . . . . . . . . 308 YELLOW PICKLE . . . . . . . . . . . . 310 OIL MANGOES . . . . . . . . . . . . . 310 ONION PICKLE . . . . . . . . . . . . 311 PEPPER MANGOES . . . . . . . . . . . . 311 PICKLED WALNUTS . . . . . . . . . . . 312 PLAIN CUCUMBER PICKLE . . . . . . . . . 312 ROUGH-AND-READY PICKLE . . . . . . . . . 313 SLICED CUCUMBER PICKLE . . . . . . . . . 314 SPANISH PICKLE, NOS. 1-2 . . . . . . . 314, 315 SPICED VINEGAR . . . . . . . . . . . . 316 STUFFING FOR MELONS . . . . . . . . . . 317 SWEET PEACH PICKLE . . . . . . . . . . 318 SWEET PICKLE . . . . . . . . . . . . 318 WATERMELON PICKLE . . . . . . . . . . . 319 CATSUPS CABBAGE CATSUP . . . . . . . . . . . . 321 CHILI SAUCE . . . . . . . . . . . . . 322 CUCUMBER CATSUP, NOS. 1-2 . . . . . . . . 323 MUSHROOM CATSUP . . . . . . . . . . . 324 RIPE TOMATO CATSUP . . . . . . . . . . 324 TOMATO CATSUP . . . . . . . . . . . . 325 WALNUT CATSUP . . . . . . . . . . . . 326 PRESERVES APPLE MARMALADE . . . . . . . . . . . 327 BLACKBERRY JAM, NOS. 1-2 . . . . . . . 327, 328 PAGE DELICIOUS APPLE PRESERVES . . . . . . . . 328 FRANKFORD PRESERVED ORANGES . . . . . . . 329 GINGER PEARS . . . . . . . . . . . . 329 ORANGE MARMALADE . . . . . . . . . . . 330 PEACH CONSERVES . . . . . . . . . . . 330 PEACH PRESERVES . . . . . . . . . . . 331 RIPE TOMATO PRESERVES, VERY FINE . . . . . . 332 GREEN TOMATO PRESERVES . . . . . . . . . 332 SPICED PEACHES . . . . . . . . . . . . 332 SPICED PLUMS . . . . . . . . . . . . 333 STRAWBERRY PRESERVES . . . . . . . . . . 333 JELLIES APPLE JELLY . . . . . . . . . . . . . 335 BLACKBERRY JELLY . . . . . . . . . . . 335 CRABAPPLE JELLY . . . . . . . . . . . 336 CURRANT JELLY . . . . . . . . . . . . 336 GRAPE JELLY . . . . . . . . . . . . . 336 WILD PLUM JELLY . . . . . . . . . . . 337 CONFECTIONS BROWN TAFFY . . . . . . . . . . . . . 339 CARAMEL CANDY . . . . . . . . . . . . 339 CHOCOLATE CANDY . . . . . . . . . . . 340 CHOCOLATE CARAMELS. . . . . . . . . . . 340 CHOCOLATE DROPS . . . . . . . . . . . 341 PAGE COCOANUT CANDY . . . . . . . . . . . . 341 COCOANUT FUDGE . . . . . . . . . . . . 342 CREAM CANDY . . . . . . . . . . . . . 342 EGG KISSES . . . . . . . . . . . . . 343 CHOCOLATE EGG KISSES . . . . . . . . . . 343 FONDANT . . . . . . . . . . . . . . 344 FUDGE . . . . . . . . . . . . . . . 344 NAN'S CANDY . . . . . . . . . . . . . 345 PEANUT BRITTLE . . . . . . . . . . . . 345 PEPPERMINT CANDY . . . . . . . . . . . 345 PRALINES . . . . . . . . . . . . . . 346 SALTED ALMONDS . . . . . . . . . . . . 346 WHITE CREAM CANDY . . . . . . . . . . . 346 WHITE TAFFY CANDY . . . . . . . . . . . 347 CHEESE CHEESE OMELET . . . . . . . . . . . . 349 CHEESE SOUFFLÉ . . . . . . . . . 349 CHEESE STICKS . . . . . . . . . . . . 350 CHEESE STRAWS . . . . . . . . . . . . 350
THE BLUE GRASSCOOK BOOK Breads

BEATEN BISCUITS Miss Lyle

1 pint of flour, 1 rounded tablespoon of lard, 1 good pinch of salt.

Mix with very cold sweet milk to a stiff dough. Work 150 times through a kneader. Roll into sheet one-half inch thick. Cut out or make out with the hands. Stick with a fork and bake in a hot oven about twenty minutes till a rich brown.

MT. AIRY BEATEN BISCUITS Mrs. Simms

3 pints of flour sifted, 1 large kitchen spoon of lard, 1 teaspoon salt.

Have the lard well chilled on ice. Rub the lard into two pints of the flour. Make this into a stiff dough with ice water and a very little milk. Work through a kneader 150 times, gradually adding the other pint of flour, or till the dough is perfectly smooth. Roll out one-half inch thick, cut into biscuits, stick with a fork, and bake in a moderate oven till light brown. Serve hot.

BEATEN-BISCUIT SUGGESTIONS The dough can be kept for two days if put in a tightly covered jar and kept on ice or in a cool place. Roll from 150 to 200 times through the kneader. Bake from twenty to twenty-five minutes in a hot oven. If the stove is hot enough to blister them before they are baked, place a bread-pan on the upper grating. Many of the best housekeepers prefer the old way of making the biscuits out by hand to the use of the cutter.

BROWN BISCUITS Mrs. John W. Fox

1 quart of new flour, unbolted or Graham flour, 2 tablespoons lard or butter, 1 cup of buttermilk with one teaspoon soda, 1/2 teaspoon salt, 2 teaspoons brown sugar.

Make this into soft dough, work little, roll out, and cut into biscuits and bake in a quick oven.

CREAM BISCUITS Mrs. Henry C. Buckner

Mix 1 quart of flour, 5 ounces butter, 2 teaspoons of baking-powder and a little salt very lightly together, Add one quart of sweet cream, and work very well for several minutes.

Roll out as thick as a silver dollar. Cook in hot oven. Serve hot with honey or preserves.

DIXIE BISCUITS Mrs. Charles Ellet Cabell

3 pints of flour, 2 eggs, 1 small cup of yeast, 1 cup of sweet milk, 2 tablespoons lard, 1 teaspoon of salt.

Mix up the bread at eleven o'clock and let it rise. At four o'clock roll out and cut into biscuits two sizes, putting the small one on top and let it rise till supper. Bake twenty minutes.

FRENCH BISCUIT Mrs. Joseph Holt

4 pints of flour, 4 eggs, 4 teaspoons of sugar, 1 tablespoonful of butter, 1 teacup of yeast, 1 pint of sweet milk.

Work it well and let it rise. Work it the second time and roll the dough thin. Cut out the biscuit, lard one side and place one on top of another and let it rise again.

SODA BISCUITS 1 quart flour, 1 pint of buttermilk, 1 tablespoon lard, 1/2 teaspoon soda, 1/2 teaspoon salt,

Make into biscuits and bake quickly.

BREAD-CRUMB BATTERCAKES FOR BREAKFAST One pint of bread-crumbs, moistened with milk several hours before using. When ready to use, beat an egg separately and add

1 pinch of salt, 1 pint of buttermilk, 1 teaspoon of soda.

Mix well and add 1 large spoon of flour to make them turn well. Fry as you would any other batter cake.

If wanted particularly nice, take half buttermilk and half cream, instead of all buttermilk, or use sweet milk with baking-powder and omit soda.

BREAD FRITTERS E. D. P.

1 quart of sweet milk, 2 teacups of bread-crumbs, 2 tablespoons of sugar, 1 small teaspoon of soda, 2 teaspoons of cream of tartar, dissolved in warm water, 2 eggs, nutmeg and salt to taste.

Boil the milk and soak the bread-crumbs. Add sugar, then yolks of eggs, etc., and put soda and cream of tartar last. Beat the 2 whites in last.

BROWN BREAD V. C. G.

Set a sponge just as for white bread. Instead of adding white flour, make of equal parts of graham and rye flour. One cup of black molasses and water enough to moisten. Stir with a spoon, and do not knead as white bread. Bake in pans.

BUCKWHEAT CAKES For breakfast cakes the batter must be made and put to rise the night before in a warm place.

1 quart buckwheat flour, 4 tablespoons yeast, 1 teaspoon salt, 1 tablespoon molasses, Warm water enough to make a thin batter.

If the batter should be sour when ready for use, add a little soda. Serve with syrup or honey.

CORN BREADBATTER BREAD Mrs. Cyrus McCormick

1 cup of boiled rice, 1 pint of sifted meal, 2 well-beaten eggs, A little salt, Small piece of melted butter or lard, 1 teaspoon baking-powder, Sweet milk to make a rather thin batter.

Pour in a well-greased earthen baking dish and bake a half hour or more in a hot oven.

KENTUCKY BATTER BREAD 1 pint meal, 3 eggs, 1 teaspoon salt, 1 tablespoon melted butter.

Make a thin batter with sweet milk. Pour in a baking-dish and bake 3/4 of an hour, or till it is a rich brown.

SOFT BATTER BREAD Mrs. H. C. McDowell

1 quart sweet milk, 1 pint sour cream or buttermilk, 1 pint of corn meal, 1 teaspoon soda, 1 dessertspoon salt, 6 eggs, 1 lump of butter size of an egg.

Bring milk to the boiling point, add the meal gradually until it is like thin mush, add butter and salt and let it cool. Then add some cream in which soda is dissolved, then the eggs well beaten separately and bake in a moderate oven. Cover till it is risen. This amount is sufficient for 8 people.

MARCELLUS'S CORN MUFFINS (No. 1) 1 pint buttermilk, 1/2 pint corn meal, 1 teaspoon soda, 1/2 teaspoon salt, 1 egg, 1 tablespoon melted lard.

Beat the egg, add soda to buttermilk and 1 tablespoon melted lard and mix together. Have muffin-rings hot and well greased and fill half full and cook brown.

CORN MUFFINS (No. 2) 1 pint of buttermilk, 1/2 pint of white corn meal, 1 teaspoon of soda, 1/2 teaspoon of salt, 1 egg, 1 large kitchen spoon of rich cream, 1 large kitchen spoon of cooked rice or grits.

Mash the hominy till very smooth. Add salt, egg, and cream. Mix buttermilk and soda and pour in mixture. Beat the meal in last. Don't make the batter too stiff. Have muffin-rings hot and well greased. Fill nearly full and bake in a hot, quick oven.

MARCELLUS'S CORN-MEALBATTER CAKES 1 tablespoon lard, 1 pint corn meal, 3/4 pint of sour milk, 1 small teaspoon soda in milk and stir till it foams, 1 egg, 1/2 teaspoon salt.

Beat egg and pour milk over it and add meal. Then mix in the melted lard, 1 tablespoonful. Have griddle very hot and well greased and put on with spoon in small cakes and fry.

EGG BREAD Pour a little boiling water over 1 quart of meal to scald it. Add a teaspoon of salt and stir in yolks of 3 eggs, 1 cup of milk, 1 tablespoon of lard, and butter melted. Add the well-beaten whites last.

Bake in moderate oven till well done--nearly an hour.

JOHNNIE CAKE 1 quart meal, 1 pint warm water, 1 teaspoon salt.

Sift meal in a pan and add water and salt. Stir it until it is light, and then place on a new, clean board and place nearly upright before the fire. When brown, cut in squares, butter nicely, and serve hot.

 MAKING KENTUCKY CORN DODGERSA picture of a woman wearing chef's clothing standing next to a stove, cooking.

KENTUCKY CORN DODGERS Favorite Dinner BreadMrs. Simms

Sift the best meal made from the white corn, any quantity desired. Salt to taste. Mix with cold water into stiff dough and form into round, long dodgers with the hands. Take the soft dough and form into shape by rolling between the hands, making the dodgers about 4 or 5 inches long and 1 1/2 inches in diameter. Have a griddle hot, grease a little with lard, and put the dodgers on as you roll them. Put in oven and bake thoroughly, when they will be crisp and a rich brown.

This bread does not rise.

CORN DODGERS 1 pint of white corn meal, sifted, 1/2 teaspoon of salt, enough fresh milk, with 2 tablespoons of cream, to mix it well into dodgers with the hands.

Have griddle very hot; sprinkle with a little meal, and as soon as it browns lay the bread on and cook in a hot oven till a crisp rich brown.

SPOON CORN BREAD 3 eggs, nearly a quart of buttermilk, 1 teacup of sweet milk, a light teaspoonful of soda, lard the size of a walnut, 4 or 5 large spoonfuls of corn meal (after it is sifted).

Bake in an earthen dish an hour. Serve with a spoon.

HANOVER ROLLS Miss Dabney

Sift twice 2 quarts of flour, Add 4 tablespoons yeast, Add 1 tablespoon lard or butter, 1 tablespoon sugar, 1 dessertspoon salt and a pinch of soda.

Use enough lukewarm water to make the mass soft enough to knead well, and put where it will rise. When light, grease the hands and make into rolls. Let it rise again and then bake.

HOW TO MAKE BREAD Mrs. John C. Berryman

1 cup of yeast, 1 quart of flour, 1 teaspoon of lard, 1 teaspoon of salt, 1 teaspoon of granulated sugar, 1/2 pint of water.

Put the yeast, lard, salt, and sugar in the flour, then the water. Work till it blisters, which will take from 15 to 20 minutes. Put in a little lard on top and put in a wooden bowl. Let it rise from 5 to 6 hours, then make out into rolls. Let them rise for 1 1/2 hours, then bake in a quick oven.

If for loaves , they will require 2 hours for second rising and a moderate oven for baking.

LAPLANDS 1 pint milk, 1/2 pint flour, 2 eggs, 1 dessertspoon lard.

Beat separately and light as for cake. Bake in small shallow pans.

LIGHT ROLLS 2 pints flour, 1 tablespoon of sugar, 1 teaspoon salt, 2 eggs, 1/2 cup of lard, 1/2 cup of home-made yeast.

First mix lard, flour, and sugar. Then stir in other ingredients. Add enough milk and warm water to make thin batter. Set in warm place to rise, and then work in flour to make pretty stiff dough and very smooth. If put to rise at 12, will be ready at 6. Don't work much last time. Make out in pretty shape and put to rise, and bake in quick oven.

MUFFINS Mrs. Richard H. Hanson

4 eggs, 1 quart sweet milk, 1 quart flour, 1 tablespoon melted butter, A little salt.

Beat the eggs separately. Add milk and butter to yolks and then the flour. Add whites last and bake in hot muffin-irons.

CREAM MUFFINS 1 1/2 pints flour, 2 eggs.

Use whites of eggs only. Mix eggs and little cream, little salt, and then the flour. Use enough cream to make batter right consistency. Grease muffin-irons. When hot, pour half full and bake quickly.

MARCELLUS'S WHEATMUFFINS 2 cups flour, 2 teaspoons baking-powder, 1 teaspoon salt, 2 tablespoons melted butter, 2 tablespoons sugar, 1 cup milk, 1 well-beaten egg,

Bake in muffin tins and serve hot.

POPOVERS Mrs. Ellet Cabell

Beat 2 eggs very stiff and add 1 cup of milk, 1 cup of flour, and a pinch of salt. Have small tins very hot and well buttered. Fill half full with the mixture, bake in a quick oven 20 minutes and eat at once.

RICE CAKES Cook 1 cup of rice, and add to it 1/2 cup of cream, 1 teaspoon baking-powder, 2 tablespoons flour, 2 eggs, well beaten. Fry in lard or butter just enough to grease skillet.

RUSK OR SWEET BREAD 1 pint of flour, 1 pint of white sugar, 1 teacup of melted lard, 1 1/2 pints of water, 2 kitchen spoons of yeast.

Make into a batter at night, set in a warm place to rise. The next morning work into this sponge 2 beaten eggs, 3 pints of flour.

Set in a warm place to rise again. When light, make into pretty shapes; let rise again, and when light, bake. Spread on the rolls when warm white of an egg and sifted cinnamon.

The dough should be as soft as you can make it to work well.

SALLY LUNN (No. 1) 1 teaspoon salt, 1 quart flour, 1 pint of sweet milk, 1/2 cup of sugar, 1 small cup of yeast.

Make a batter and put in warm place to rise, and in 3 hours, when it is light enough, add 5 eggs which have been beaten separately, 1/2 cup of melted butter. Add 1/2 pint flour to make a stiff batter. Spread in pans 1 inch thick, and let rise, then bake. Serve two at a time with melted butter between.

SALLY LUNN (No. 2) Bake Sally Lunn exactly as a loaf of bread, with steady heat. It requires a longer time, however. Do not make the batter too thin.

1 pint of milk, 3 eggs, 1 tablespoon of butter or nice sweet lard, 1 dessertspoon of sugar,

1 small teacup of yeast, and flour to make batter thick enough for the spoon to stand straight. This makes delicious drop muffins. If the batter is too thin it is apt to fall before it is thoroughly baked and leave the inside of it a dough; if too thick, it is only French rolls.

SALLY LUNN (No. 3) Mrs. Cyrus McCormick

1 1/2 pints flour, 3 eggs, 1 tablespoon white sugar, 1/2 cup melted butter, 1 teacup yeast, 1 pint milk.

Make into a stiff batter, having beaten ingredients well together. Let it rise for 5 hours. Then add 1/2 teaspoon of soda in a little warm water and pour the batter in a well-greased cake mould. Bake 40 minutes and serve hot with butter.

SALT-RISING BREAD (No. 1) 2/3 pint of milk, 2 tablespoons of corn meal, 1 teaspoon of salt, 1 tablespoon of lard, 1 tablespoon of white sugar.

Pour boiling milk over salt and meal and stir well. Set to rise at night. Next morning add hot water to warm it; then flour enough to make it thick. Then add sugar and melted lard.

Mould in loaves and put to rise in a warm place. When risen, bake in moderately hot oven.

SALT-RISING BREAD (No. 2) 1 pint of new milk, which boil and thicken with meal. Keep in a warm place 12 hours. Pour in a teacup of lukewarm water, then stir in flour enough to make thick batter. Set the batter in kettle of warm water to rise and it will be high enough in 2 hours. Then take 6 pints of flour and 1 teacup of butter or lard, after having mixed batter with flour, and knead all thoroughly. Put in pans and let it rise, and then bake till it is light brown. Open door of oven and let the bread stand for a while till it is soaked well.

STEAM PONE Mrs. John W. Fox

1 teacup New Orleans molasses, 5 teacups corn meal, 2 teacups brown flour, 1 teaspoon salt, 1 quart buttermilk, 2 teaspoons soda.

Mix thoroughly and place in air-tight bucket. Set in kettle of boiling water and boil for 6 hours. Then take from bucket, put in pan and bake slowly for 2 hours till a rich brown.

WAFFLES (No. 1) Mrs. R. H. Hanson

1 quart flour, a little salt, 1 quart buttermilk, 1 pint melted lard, 1 heaping teaspoon soda, 1 egg.

As the success of the waffles depends on the mixing, the directions must be followed carefully.

First, put the flour and salt in a pan and beat the buttermilk into it. Add the egg, which has been well beaten. Then add the hot lard. Beat the mixture thoroughly, and lastly add the dry soda. Add nothing after the soda is in. Beat all well and bake in hot waffle-irons that have been well greased.

Use half this quantity for an ordinary sized family.

WAFFLES (No. 2) Miss Dabney

1 pint sour cream, 1 pint flour, 3 eggs, 1/2 teaspoon soda.

Beat well and fill hot waffle-irons, which have been well buttered. Cook till a rich crisp brown and serve hot with melted butter. Be sure to have irons hot.

YEAST 1/2 gallon of water, 4 large potatoes, 1/2 cup of salt, 1/2 cup of sugar, 1 tablespoon of hops, 1 cup of yeast.

Put the sugar and salt in the water and put hops in a little muslin bag and drop in the water. Let it boil, then grate potatoes and stir in. Let it simmer till it thickens. Remove from stove, and when it is milk cold add 1 cup of good yeast. Let it remain near the fire to rise. Keep in glass jar in a cool place. Use 1/2 cup of yeast to 1 quart of flour.

 Eggs

BAKED EGGS Hard boil the eggs and cut into slices. Put a layer of eggs in a baking-dish well buttered, then add bread-crumbs with pieces of butter throughout . Season with salt and pepper and cover the top with crumbs and grated cheese and bake a rich brown.

BOILED EGGS Boil 3 minutes for soft-boiled eggs, Boil 5 minutes for hard-boiled eggs, Boil 15 minutes for salad.

BREAKFAST EGGS 6 eggs, 3 tablespoons cream, 1 tablespoon butter, Salt and pepper to taste.

Put butter in a hot baking-dish. After breaking the eggs one at a time in a saucer, slip carefully into the hot baking-dish. Add the cream and sprinkle salt and pepper over them. Cook 5 minutes and serve hot in the baking-dish.

EGGS À LA CRÊME Boil eggs hard, cut in slices and lay on a dish, add a layer of grated bread-crumbs, a little salt and pepper, and a pint of milk or cream. Let it boil. While boiling, stir in a tablespoon of butter with a tablespoon of flour mashed in it. Let it mix well; then pour over the eggs, and bake a few minutes.

EGGS WITH TOMATO SAUCE Take 1/2 dozen small ripe tomatoes, remove the skins and stew them. Strain and season with salt, pepper, 1 tablespoon butter, and add a pinch of soda. Return to the fire and add 2 tablespoons flour and boil till thick. Scramble the eggs and pour the sauce around them and serve at once.

OMELET 6 eggs beaten separately, 1 cup of milk, 1 tablespoon of butter.

Mix milk, yolks, butter, salt, and pepper, and add the whites last. Pour into a hot pan which has been well buttered, and cook quickly on top of oven. When it begins to thicken, put inside the oven and brown. Cut in half and roll and serve hot at once. All omelets should be served immediately.

MARCELLUS'S OMELET 4 eggs beaten separately, 1 cup of bread-crumbs, 1 teaspoon butter, salt and pepper to taste, 1 cup of milk.

Add the milk to the yolks, also the crumbs and other ingredients. Beat the whites in last. Have the skillet moderately hot, pour in and cook till it settles. Then bake in oven till a rich brown. Double the omelet and serve at once.

OMELET, SPANISH STYLE Fry a little garlic in sweet oil, in a tin or porcelain pan, having previously chopped it very fine; when the garlic is done, add some sliced tomatoes, sliced mushrooms, and smoked beef tongue; season well. Make a plain omelet; fry it in sweet oil and put the garlic, tomatoes, mushrooms, and tongue inside; cool and serve with a little tomato sauce.

VERY FINE OMELET 4 eggs, 1 cup of milk, 1 tablespoon butter, 1 1/2 tablespoons of grated ham, 1 tablespoon of chopped parsley, 1 tablespoon of flour.

Boil the milk and make a paste of the flour by adding a little milk and put into the boiling milk. Add salt, pepper, and butter, and set aside to cool. Beat the eggs separately and add the yolks, parsley, and ham to the milk. Add the whites last. Bake till a rich brown and serve at once.

POACHED EGGS (No. 1) Mrs. H. C. McDowell

Add a little salt to the white of an egg and beat dry. Turn into a buttered glass and put the yolk on a nest in the middle of it. Put the glass on trivet in lukewarm water. Cover and let stand till the egg is set and rises in the glass. Do not let water around glass boil. Serve at once.

POACHED EGGS (No. 2) Have water boiling hot and add a little salt. Break the eggs carefully into the water, one at a time, and let them cook 3 minutes. Serve on thin, crisp toast.

SCALLOPED EGGS 1 egg for each person, Salt and pepper, For 1 dozen eggs, 1 cup of bread-crumbs, 1 pint milk.

Boil the eggs hard and slice and place in a buttered dish, first a layer of eggs and then a layer of crumbs, with pieces of butter throughout and salt and pepper to taste. Cover the top with crumbs, pour over the pint of milk, and bake till brown.

SCRAMBLED EGGS Have the skillet hot and add 1 tablespoon butter. Break the eggs and drop in, stirring constantly, pepper and salt and cook quickly. Serve immediately on toast or with crisp bacon.

SHIRRED EGGS Take 6 fresh eggs. Grease baking-dish with butter. Do not beat the eggs, but break and pour them in the dish. Salt and pepper them and put in a hot oven and cook till the whites curl up. Serve in baking-dish at once.

STUFFED EGGS 1 dozen eggs.

Boil and peel and cut into halves. Remove the yolks and cream them and add 1 tablespoon butter, 2 tablespoons old ham, nicely minced. Season highly with salt, pepper, and mustard, and a little chopped onion. Fill the eggs and arrange on a dish or a platter.

 Soups

ASPARAGUS SOUP 3 bunches of asparagus, 1 quart of cream or rich milk, 1 tablespoon of butter, 1/2 tablespoon flour.

Boil the asparagus in 1 quart salt water till tender. Drain water off, then add cream. Rub butter and flour together and add before taking from the stove. Add salt and pepper to taste. Serve with toasted bread or crackers.

BLACK BEAN SOUP E. D. P.

1 ten-cent beef bone, 1 gallon of water, Small bunch of parsley, 4 cloves, Small bunch of celery tops, 1 carrot, 1 quart of black navy beans Small teacup of sherry,

Boil the bone, cloves, celery, and parsley 4 hours the day before using, and next day skim all grease and run through sieve.

Add to this the beans, and boil till the beans are soft, and then mash through colander. Thicken with a little brown flour. To 1/2 gallon put the small cup of sherry, and when serving put in each plate a thin slice of lemon and one slice of hard-boiled egg. Salt and pepper to taste.

CALF'S HEAD SOUP Remove the brains from the calf's head. Put the head in 4 quarts of cold water and cook till meat drops from the bone-3 or 4 hours. Remove the bone and add:

3 onions, chopped fine, 6 cloves, Salt and pepper to taste, Boil an hour.

Season the brains with salt and pepper and butter and beat together with 1 raw egg. Make into balls, roll in egg and cracker dust, and fry a rich brown. Drop in tureen with 2 lemons sliced thin. Add 1 cup of catsup or wine to the soup and pour in tureen and serve at once.

CHESTNUT SOUP E. D. P.

2 quarts of Spanish chestnuts, 2 quarts of chicken stock, 1 pint of rich cream, Salt, nutmeg, and cayenne pepper to taste.

Shell the chestnuts, put them in a pan and cover with cold water. Let them scald until the inner skin can be taken off. Put them on a sieve to allow the hot water to drain off, and while draining, pour on some cold water, so as the skins can be removed with the hand. When they are well skinned put them into a saucepan with the chicken stock, and let them simmer until perfectly tender. Then mash through the sieve into the same stock. Season with nutmeg, salt, and cayenne pepper to the taste. Put it into a saucepan with hot water underneath, stirring all the time until it begins to simmer; then pour in the pint of cream, and after stirring 5 minutes longer, serve.

CLAM SOUP 24 clams, 1/2 gallon water, 2 tablespoons butter, 2 onions, Salt and pepper to taste.

Chop the clams and use the meat and liquor and add the water. Do not boil, but cook gently till it begins to thicken. Season, and just before taking from the stove add 1 pint cream or rich milk. Pour in tureen, add a little parsley, and serve at once.

CLEAR SOUP OR BOUILLON E. D. P.

Cut up the lean of coarse beef into small pieces.

1 good-sized onion,} 1 good-sized carrot,} Peel and cut up before using. 1 good-sized turnip.} Salt, nutmeg, and cayenne pepper to taste, 4 whole cloves.

Fry with 1 tablespoon of butter in soup-kettle. When it begins to look whitish, pour over it the stock from 1 chicken. Boil the chicken in 1 gallon of water in early morning, and make stock in afternoon. Boil 1 hour, strain and put away till next day for aspic or bouillon.

For bouillon, beat an egg and let it come to a boil in the bouillon, and strain before serving.

CORN SOUP (No. 1) 1 can of corn, 1 quart of boiling milk, Butter, salt, and pepper to taste.

Press the corn through the colander and add to the quart of boiling milk, and season to taste. Serve hot with toast in squares.

MRS. DAVENPORT'S CORNSOUP (No. 2) 12 ears of corn, 1 1/2 pints of water, 2 pints new milk, 2 eggs, 2 tablespoons of butter, 1 tablespoon of flour.

Split and cut off the corn, which you must boil in the water until done and the water is nearly exhausted; then add the milk and let it come to a boil, some of which pour in the beaten eggs and return to the kettle; work flour with the butter, with pepper and salt to taste; stir into the soup and then serve.

CREAM OF CELERY SOUP E. D. P.

1 quart of chicken soup, 1 dessertspoonful of butter, 1 dessertspoonful of cornstarch, 3 heads of celery, 1 quart of milk or cream.

Take the white part of the celery and chop it as fine as possible. Put it to boil with the milk, and let it cook until it can be rubbed through a sieve. If too thick, after it has been rubbed through, add a little more milk. Return it to the pot, and add the chicken soup. When it has boiled about 10 minutes, rub the butter and cornstarch together, and stir in until it thickens; then season to the taste with salt and white pepper.

GUMBO SOUP 1 chicken, 2 pints okra, 1 pint tomatoes, 1 tablespoon butter.

Fry the chicken and pour over 1/2 gallon of boiling water and cook till the meat drops from the bones. Remove bones. Prepare the vegetables and add to the soup and boil. Then add thickening and season to taste, or as for any other soup. Before pouring off add the butter. Add hot water as it boils down. Serve hot, with rice boiled dry.

CHICKEN GUMBO Mrs. Simms

Fry 1 chicken. When done, cover with boiling water and cook until it is ready to fall apart. Remove the chicken, place in a dish to cool, and pour the liquor into the soup-pot. Add chicken, minced or shredded very fine.

Fry 1 onion with 1 slice of fat pork. Rinse the skillet out with a little water and pour all into the soup. Put 1 can of tomatoes on to boil with 2 quarts of water. Slice 1/2 green pepper and 1 small red pepper very fine and add to tomatoes. Boil 2 hours. Take 2 cans of okra, carefully removing all the tough pods, 1/2 cup of rice, and 1 tablespoon of minced parsley. Add to the soup and boil 1 hour longer. Season with salt and black pepper to taste.

In summer 2 or 3 ears of corn, cut and scraped, make a nice addition. If desired, serve with 1 spoonful of boiled rice to each soup plate.

OYSTER GUMBO E. D. P.

1 large chicken, 1 can of oysters, 1/2 pound of boiled ham, 2 quarts of boiling water, 1 bunch of summer savory, 1 bunch of parsley, 1 tablespoonful of filée powder, Salt, black and cayenne pepper to the taste.

Divide the chicken, skin and flour each piece well; cut the ham in dice, and, with a cooking-spoonful of butter, fry until brown. Then pour on it 2 quarts of boiling water, the bunches of summer savory and parsley tied together, salt and cayenne pepper. Let this boil slowly for 4 hours. Take out the summer savory and parsley, pull the chicken to pieces, return it to the pot, and about 15 minutes before serving heat the oysters and