Fried Sweet Potatoes

For this purpose may be used potatoes that are too large for baking well. Cut in slices one-fourth of an inch thick, and sprinkle with salt. have a well greased frying pan hot, put in the potatoes and fry a light brown. Be careful not to cook too rapidly, lest the potatoes blister and do not cook thoroughly. Some persons prefer to boil the potatoes half done before slicing for frying.

Jack Rabbit Stew

Cut into pieces, including neck, head (eyes being bored out), lungs, liver and heart; place these pieces in an earthen or lined dish, add one onion (sliced), lemon (sliced), one teaspoonful of whole pepper, two bayberry leaves, twelve cloves, a little parsley and salt, and good wine vinegar, sufficient to cover pieces, and allow it to stand in a cool place for twenty-four hours.

When ready for use place in a lined pot, a small piece of butter, one sliced onion, two bayberry leaves, dessert-spoonful of whole pepper, eight cloves, wineglassful of wine vinegar, a pint of beef broth (stock), cover, put on the fire and allow it to simmer till soft. Meanwhile put in a saucepan a piece of butter the size of a walnut, sprinkle in two tablespoonsful of flour,and roast golden brown; then add, under steady stirring of the rabbit, sauce till thin, and pour all into the pot; allow it to cook well done. Serve hot in deep dish together.

To Roast a Pig

The pig must be very fat, nicely cleaned, and not too large to lie in the dish; chop the liver fine and mix it with crumbs of bread, chopped onion and parsley, with pepper and salt, make it into a paste with butter and an egg, stuff the body well with it, and sew it up, spit it, and have a clear fire to roast it; baste with salt and water at first, then rub it frequently with a lump of lard wrapped in a piece of clean linen; this will make it much more crisp than basting it from the dripping pan.

When the pig is done, take off the head, separate the face from the chop, cut both in two and take off the ears, take out the stuffing, split the pig in two parts lengthways, lay it in the dish with the head, ears, and feet, which have been cut off, placed on each side, put the stuffing in a bowl with a glass of wine, and as much dripping as will make it sufficiently liquid, put some of it under the pig, and serve the rest in a boat.

Molasses Gingerbread

One table spoon of cinnamon, some coriander or allspice, put to four tea spoons pearl ash {baking soda}, dissolved in half pint water, four pounds flour, one quart molasses, four ounces butter, (in in summer rub in the butter, if in winter, warm the butter and molasses and pour to the spiced flour,) knead well 'till stiff, the more the better, the lighter and whiter it will be; bake brisk fifteen minutes; don't scorch; before it is put in, wash it with whites and sugar beat together.

Baked Grits

1 Cup of grits
½ Quart of Water
½ Quart of Milk
2 Eggs.
Salt to Taste
Boil the grits in the water and milk, mixed. Season, and when quite dry take off the stove and let it cool a little. Beat the whites and yolks of two eggs separately, and when the grits is cool beat in the yolks, and blend thoroughly. Then add the whites, and beat till very light. Add a gill (½ cup) of cream. Set in an oven and bake to a beautiful brown, and serve hot. This is a ideal Creole breakfast dish.

Sweet Potato Pie

Two pounds of potatoes will make two pies. Bake the potatoes until soft; peel and mash fine through a collander while hot; one tablespoonful of butter to be mashed in with the potatoes. Take five eggs and beat the yolks and whites separately and add one gill (½ cup) of milk; sweeten to taste; squeeze the juice of one orange, and grate one-half 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.

Good Pone Bread

1 Cup Self-Rising Cornmeal
1 Cup Self-Rising Flour
1 Egg
2 Tbsp. Mayonnaise
1 ½ Cup milk (or buttermilk)
3 Tbsp. Vegetable Oil
2 tsp. Self-Rising Cornmeal
Put 3 Tbsp. oil in small cast iron skillet, if you have one, which makes the best bread. If you don't, then any small frypan with an aluminum handle will do, but no plastic handles please. To the oil in the skillet, stir in the 2 tsp. cornmeal. Fry over low heat for one minute until just golden. Set off stove. Preheat oven to 450°. In medium bowl, mix all remaining ingredients together and pour in pan over oil-cornmeal mixture. Bake for approximately 25 minutes until top is golden brown. Turn out immediately on warm plate and cut into wedges. Cover until ready to eat.

Sweet Iced Tea

3 Family Size Tea Bags
2 Cups Cold Water
1 Cup Sugar
We in the south make the best iced tea you'll find. Maybe it's how it's done, or maybe it is the water in the south, or maybe it's just that a southern belle has put a lot of TLC into making the tea. Who knows! We recommend Luzianne Tea Bags if available. Place the two cups water in a pot and add the tea bags. Bring to a boil, do not continue boiling. Remove from heat and let steep. Pour warm tea into empty pitcher. Add the sugar and stir until the sugar is dissolved. Fill remaining pitcher with cold water. Optional - some women say they use less water and add ice cubes to the tea.

Banana Pudding

1 ½ Cup Sugar
6 tsp. Flour (rounded)
Dash of Salt
4 Eggs (separated)
3 Cups Milk
3 Tbsp. Butter
1 tsp. Vanilla Extract
1 Box Vanilla Wafers

4 Egg Whites, (at room temperature)
8 Tbsp. White Sugar
1 tsp. Vanilla Extract

This recipe is one of the finest southern desserts of all time! Mix dry ingredients together. Beat egg yolks until smooth. Add milk gradually, continue to blend. Pour milk/egg mixture into sugar/flour mixture. Gradually blend. Add butter. Cook over medium heat. Stir constantly until thickened. Add vanilla and let mixture cool. Butter an oblong Pyrex dish & arrange in layers, covering bottom with vanilla wafers first, then sliced bananas, then cooled Pudding Mixture, etc. Finish with Pudding Mixture.

Meringue Instructions:
Beat egg whites until stiff. Slowly beat in sugar until smooth & STIFF. Fold in vanilla. Cover cooled pudding with meringue. Bake in 350° oven until golden brown.
Finally, put the out cat before you eat this puddin', 'cuz it's so good, you gonna "slap that cat".

Scalloped Potatoes

5 potatoes, sliced thin
1 Cup grated cheddar cheese
1 tsp. salt
½ tsp. Black pepper
1 cup Pet Milk (see note)
1 Cup hot water
3 Tbsp. All-purpose flour
1. Make a sauce of 1 cup Pet milk, 1 cup hot water, and 3 (or 4) Tbsp. flour.
2. Add salt and pepper
3. Cook sauce over low heat until thickened, stirring constantly
4. Peel and slice potatoes and cook in boiling water fork-tender
5. Place a layer of potatoes in bottom of a 2 quart baking dish
6. Sprinkle a layer of grated cheese over potatoes
7. Add a layer of white sauce
8. Repeat layers ending with cheese on top
9. Bake in preheated 400° oven for 30 minutes
Note: Use canned Evaporated milk; Pet or Carnation

Old Timey Teacakes

3 Eggs, beaten
3 Cups sugar
1 Cup buttermilk
½ tsp. salt
1 tsp. Baking powder
1 tsp. Vanilla Extract
Small amount of flour
1. Combine all ingredients
2. Use enough flour to make a soft dough
3. Roll out and cut into 2 inch cakes
4. Bake at 350° for 10 to 12 minutes or until light brown

Squash Casserole

2 Cups Fresh Yellow Squash, Cooked, Drained and Mashed
¼ Cup Margarine
1 tsp. Salt
¼ Cup Chopped Onion
¾ Cup Cracker Crumbs
2 Eggs, beaten
Cook squash with maragarine, salt, onion and small amount of water (1 ½ cups). Mash squash. Mix with ½ cup cracker crumbs and eggs. Pour into greased 2 quart casserole. Sprinkle with remaining crumbs. Bake at 350° for 30 minutes. Serves 8.