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The cuisine of the Southern United States is defined as the regional culinary form of states generally south of the Mason-Dixon Line, and extending west to Texas.

ENTERED INTO PUBLIC DOMAIN: Copyrighted before 1923

(1) "Southern Recipes"

By Junior League of Montgomery (19_ _)

320 PDF Pages ~~PDF Format

(2)-Southern recipes tested by myself (1913)

By Laura Thornton Knowles, 1862

86 PDF Pages

CONTENTS

SOUPS
PAGE
Gumbo File 1
Spinach Soup 2
White Potato Soup 3
Black Bean Soup 3
Okra Gumbo 4
Crab Soup 4
Gopher Soup 4

FISH
Turbot a la Cream 6
Sauce 7
Courtbouillon 7
Fish Sauce 8
Escabachio; Cold 9
Crab Jambalaya 9
Tossed Up Codfish 10
Codfish Balls 11
Curry of Oysters 11
Pickled Oysters 12

MEATS
Barbecued Pig l S
Brunswick Stew H
Beef Pudding 14
Bewitched Veal 15
Jambalaya 15
Fricassed Chicken 16
Veal Birds 16
Mousse de Poulet 17
Sweetbreads and Chicken Mousse . . 18
Fried Chicken 18
Chicken Hash 19
Chicken Croquettes 19
Birds in (Chafing Dish) 20
Calves Heart 21
White Stew (Terrapin) 21
Sweet Breads 22

VEGETABLES
Rice Crustades 23
Spanish Tomatoes 23
Candied Sweet Potatoes ..... 24
Boiled Rice 24
Sweet Potato Pone 25

SALADS
guspachio 26
Onion Salad 26
Frozen Fruit Salad 27
Jellied Cucumber Salad 27
Dutch Salad 28
Macaroni 29
Tomato and Celery Salad 30

PICKLES
Cabbage Pickle 31
Stuffed Green Peppers 31
Green Tomato Pickles 32
Ripe Tomato Pickles 33
Oil Mangoes 33
Chutney 34

BREADS
Corn Meal Muffins 35
Baking-Powder Biscuit 35
Sally Lunn 36
Beaten Biscuit 36
Waffles 37
Plain Wafers 37
Delicious Rice Cakes 37
Spoon Bread 38
Quick Rolls 3$
Swiss Rolls 39
Nut Bread 40

CAKES
Lady Baltimore Cake and Filling . .41
Sponge Cake Roll and Filling ... 42
Crullers 42
Cup Cake 43
White Fruit Cake 43
Icing with Nuts for Crackers ... 44
Strawberry Shortcake 44
Cookies 44
Chocolate Pie 45
Chocolate Cake 45
Mocha Cake 46

DESSERTS
Lemon Sponge 47
Pink Pudding 47
Snow Pudding 48
Pudding 48
Creole Kisses 49
Sultana Roll 49
Cafe Parfait 50
Bavarian Cream 50
Venetian Pudding 51
Orange Cream 5 1
Macaroon Pudding 52
Marshmallow Souffle 53
Nutted Cream 53
Maple Mousse 54
Charlotte Russe 54
Macaroon Ice Cream 55
Charlotte Russe Pudding 55
Brown Sugar Trifle . . . . . .56

MISCELLANEOUS

hollandaise sauce 57
Egg Timbales in Pimento Cases . . .57
Egg-Nog 58
Peach Blow 59
For Afternoon Tea 59
A Nice Cheese Dish 59
Mint Julep 60
Yeast 60

(From eBook):"MOCK-TURTLE SOUP

Take about two pounds of beet, lamb, fowl, pig's-head, or 
tongue; any of these kinds of meat will make good soup. 
Boil the meat well, take it .out, cut it in small pieces, and 
put back into the soup. Season it with one tea-spoonful of 
mace, one of cloves, one of cinnamon, one dozen of whole 
black pepper, one small onion, chopped fine. Grind the 
spices before adding them. Brown one tea-cup of flour to 
thicken the soup; burn two table-spoonfuls of sugar, and 
add, with six hard-boiled eggs, the yelks being rubbed fine, 
and one tea-cup of tomato catchup. Boil all these ingredients 
until done, and just before serving add a glass of claret or 
other wine. Put the soup on as soon after breakfast as pos- 
sible. 

GRAVY SOUP. 

Boil your soup-meat until tender, then chop it fine. (Beef- 
steak "left over" is better than meat, and does not require 
to be boiled.) Brown two table spoonfuls of flour with a tea- 
spoonful of butter. Cut up two onions into it, add your 
meat, and enough of the pot-liquor to moisten it (if beef-steak 
is used, moisten with water); let it fry ten minutes, then re- 
turn to the soup-pot. Cut up three carrots, three turnips, and 
one can of tomatoes, very fine, and put them into the soup. 
Boil two eggs hard, and add, a quarter of an hour before 
dishing, a salt-spoonful of ground mace and a tea-spoonful 
of ground cloves. Before sending to table add a tumbler 
and a half of claret. Serve with rice..."

Preview of this eBook:

(4) "High living; recipes from southern climes" (1904)By McLaren

Classification

Soups 
Shell Fish
Fish 
Fish Sauces
Eggs
Entrees
Chicken
Macaroni, Rice, Etc.
Vegetables
Salads
Desserts
Candies
Breads
Cakes
Punches

Index

(6)-What Mrs. Fisher Knows About Old Southern Cooking SOUPS, PICKLES, PRESERVES, ETC By Abby Fisher,1881 

84 PDF Pages

Awarded Two Medals at the San Francisco Mechanics' Institute Fair, 

1880, for best Pickles and Sauces and best assortment of Jellies and Preserues. 

DIPLOMA AWARDED AT SACRAMENTO STATE FAIR, 1879

This eBook is the third of the five major works by African Americans we have chosen to represent their contributions to American cookery.
That this book was written at all and that it has survived is a marvel. Mrs. Fisher, born a slave, somehow found her way to San Francisco soon after the Civil War and, by dint of talent and hard work, created a life and business there. She and her husband created a business manufacturing and selling "pickles, preserves, brandies, fruits, etc." She was proud of a Diploma awarded at the Sacramento State Fair in 1879 and two medals awarded at the San Francisco Mechanics' Institute Fair, 1880, for best Pickles and Sauces and best assortment of Jellies and Preserves.

PREFACE AND APOLOGY.

The publication of a book on my knowledge and experience of 
Southern Cooking, Pickle and Jelly Making, has been frequently asked 
of me by my lady friends and patrons in San Francisco and Oakland, 
and also by ladies of Sacramento during the State Fair in 1879. Not 
being able to read or write myself, and my husband also having been 
without the advantages of an education upon whom would devolve the 
writing of the book at my dictation caused me to doubt whether I would 
be able to present a work that would give perfect satisfaction. But, 
after due consideration, I concluded to bring forward a book of my 
knowledge based on an experience of upwards of thirty-five years in 
the art of cooking Soups, Gumbos, Terrapin Stews, Meat Stews, Baked 
and Roast Meats, Pastries, Pies and Biscuits, making Jellies, Pickles, 
Sauces, Ice-Creams and Jams, preserving Fruits, etc. The book will be 
found a complete instructor, so that a child can understand it and learn 
the art of cooking. 

Respectfully, 

MRS. ABBY FISHER, 

This is one of the great classics of Creole cuisine. It was anonymously printed in 1885 but its authorship by the famed writer Lafcadio Hearn is generally accepted.

In his brief but intriguing introduction, Hearn tells us that Creole cookery partakes of the nature of its birthplace - New Orleans - blending the characteristics of the American, French, Spanish, Italian, West Indian and Mexican. That this is true can be ascertained by the range of recipes. There are also obvious influences from Native Americans, African Americans, and others in the American melting pot.

We find Gombo Filee and Okra Gombo, Bouille-abaisse, Grenouilles Frites, Pain Perdu, Sangaree, and a splendid collection of fish, seafood and game recipes. There are also instructions on The Service of Wine and a large number of recipes for drinks and cocktails, including Grand Brule, Gin Fiz, Jamaica Rum Punch, New Orleans Toddy, and four different versions of Pousse Cafe.

This book has been in and out of print from its first publication in 1885. In that same year, a second fine New Orleans cookbook, a charity, was published by the Women's Christian Exchange, the Creole Cookery Book. These two books, along with Celestine Eustis' Cooking in Old Creole Days offer a splendid introduction to one of America's most unique cuisines.

INTRODUCTION 
(From eBook)

 "La Cuisine Creole" (Creole cookery) partakes of 
the nature of its birthplace New Orleans which is 
cosmopolitan in its nature, blending the characteristics 
of the American, French, Spanish, Italian, West Indian 
and Mexican. In this compilation will be found many 
original recipes and other valuable ones heretofore un- 
published, notably those of Gombo file, Bouille-abaisse, 
Courtbouillon, Jambolaya, Salade a la Eusse, Bisque of 
Cray-fish a la Creole, Pusse Cafe, Cafe brule, Brulot, 
together with many confections and delicacies for the 
sick, including a number of mixed drinks. Much do- 
mestic contentment depends upon the successful prepa- 
ration of the meal; and as food rendered indigestible 
through ignorance in cooking often creates discord and 
unhappiness, it behooves the young housekeeper to 
learn the art of cooking. 

It is the author's endeavor to present to her a number 
of recipes all thoroughly tested by experience, and em- 
bracing the entire field of the "Cuisine," set forth in 
such clear, concise terms, as to be readily understood 
and easily made practicable, thereby unveiling the 
mysteries which surround her, upon the entree into the 
kitchen. Economy and simplicity govern "La Cuisine 
Creole ' ' ; and its many savory dishes are rendered palat- 
able more as the result of care in their preparation than 
any great skill or expensive outlay in the selection of 
materials. The Creole housewife often makes delicious 
morceaux from the things usually thrown away by the 
extravagant servant. She is proud of her art, and de- 
servedly receives the compliments of her friends. This 
volume will be found quite different from the average 
cook-book in its treatment of recipes, and is the only 
one in print containing dishes peculiar to "la Cuisine 
Creole." 

INDEX

Introduction

SOUPS, BROTHS, ETC.

Baked 10

Beef, Plain 5

Bisque, Crayfish 22

Bouilli, Soup et

Broth in Haste 6

Broth, Chicken 6

Broth, Crayfish 7

Broth, Scotch Barley 8

Cheap White 11

Chieken 7

Clear Pea 13

Consomme, Beef and Fowl 8

Consomme of Fowl, White 9

Dried Split Pea 13

Egg Balls for Mock Turtle 17

Green Pea, without Meat 10

Green Pea, Queen Victoria's ... 12

Green Pea, with Egg Dumplings . 12

Green Corn 13

Gombos, Chicken with Oysters. . . 20

Gombos, Crab or! Shrimp 19

Gombos, Crab with Okra 21

Gombos, Okra or Filee 18

Gombos, Okra 19

Gombos, Oyster, with Filee, No. 1 19

Gombos, Oyster, with Filee, No. 2 20

Gomboe, Oyster, Maigre 21

Gombos, Shrimp, Maigre 21

Maigre, without Meat 7

Oxtail 17

Oyster 14

Babbit 18

Stock for Soup 3

Stock to Clarify 4

Stock for Gravies 4

Tomato, with Vegetables 11

Turtle No. 1 14

Turtle No. 2.. 15

Turtle, Mock ................. 15

Turtle, Mock No. 2 ............ 15

Turtle, Mock No. 3 ............ 16

Veal Gravy .................. 8

Vermicelli No. 1 .............. 9

Vermicelli No. 2 .............. 9

Vermicelli or Macaroni ........ 10

PISH, ETC.

Codfish, Baked and Stewed ..... 26

Codfish au Beurre Boux ........ 27

Codfish Cakes ................. 27

Crabs, Fricassee of ........... 31

Crabs, Soft-shell, Fried ........ 31

Croakers and Mullets, Fried ______ 23

Fillets or Sliced Fish, Fried ---- 24

Flounder, Broiled ............. 25

Flounder and Mullet, Fried ..... 25

Fish, Fricassee of ............. 23

Fish, to Fry .................. 23

Frogs, Fried ................. 32

Grenouilles Frites ............. 32

Mackerel, Spanish, Broiled ..... 25

Oyster Pickle ................. 30

Oyster and Beefsteak Pie ..... 30

Oyster and Sweetbread Pie .... 30

Oysters, Fried ................. 29

Oysters, Scalloped, No. 1 ........ 29

Oysters, Scalloped, No. 2 ........ 29

Oysters, Stewed with Champagne. 28

Oysters, Stewed with Milk ....... 28

Oysters, Stewed on Toast ...... 28

Oysters, Stuffing ............... 27

Oysters, on Toast .............. 28

Bed Fish, or Snapper, Boiled... 25

Bed Fish, a la Provencale ...... 26

Stuff and Bake, to ............. 23

Terrapin ..................... 33

Trout, Stuffed and Baked ....... 24

Trout a la Venitienne .......... 24

Turtle, to Dress ................ 31

COLD MEAT, ETC.

PAGE

Cold Meat, to serve 34

Forcemeat, Liver and Ham 36

Forcemeat, for Stuffing 37

Glazing for Tongues, etc 34

Oysters, Pickled, to serve 34

Pies, Meat or Chicken, to serve. . 34

Pies, Meat, Spices for 36

Sausage Meat, Seasoning for. ... 35

Tongue, Braised, with Asipic Jelly 35

Truffles and Chestnut Stuffing ... 36

Truffles and Liver Stuffing 37

Veal, Pig or Turkey, Seasoning

for . 35

SAUCES FOR MEATS AND GAME

A 1'Aurore, for Fish 41

Apple 46

Apple, Fried 47

Brown Onion 38

Butter and Flour 40

Caper, for Mutton, etc 40

Celery, White, for Poultry 41

Chestnut, for Turkey, etc 41

Cranberry 39, 46

Cream 46

Cucumber, White, for Meats 42

Duck 38

Eggs and Butter 42

Egg, with Lemon 45

Froide 41

Hard 47

Horseradish 45

Horseradish, To Keep 45, 48

Jelly, Savory, for Cold Turkey,

etc 43

Lemon, for Fish 40

Lemon, Rich, for Puddings 47

Mint . 38

Mushroom 38

Onion, Brown 38

Onion, White 39

Oyster, Brown 43

Oyster, White 44

Oyster, for Turkey 44

Parsley and Butter 40

Peaches, Fried 47

Piquante, for Cold Meat 39, 44

Puree, Celery, for Turkey 42

Robert 45

Salad, for Lettuce 39

Savory, for Roast Goose 47

Stock, for Gravies, etc 44

Tomato 39, 43

Tomato, Piquant 45

Vinegar, Cheap 49

Vinegar, To Make, No. 1 48

Vinegar, To Make, No. 2 48

Vinegar, for Pickles, To Make . . 48

White Onion 39

Wine, for Venison or Mutton. ... 42


ENTREES

Beans, Baked, and Pork 58

Beef, Hashed 52

Oalf or Pigs' Brains, Fried 56

Calf or Pigs' Feet, Fried 56

Calf Head, Boiled or Baked 56

CaJf Head, Collared 57

Calf Head, Potted 57

Curry of Cold Roast Fowl 57

Fricadellons, Veal or Mutton. ... 54

Ham Toast for Lunch 58

Mustard, French, To Make 53

Mutton, Scallops, with Mush-
rooms 52

Pie, Veal and Ham 53, 54

Rarebit, Welsh 58

Salad, Veal 55

Sandwiches 52

Sandwiches, for Picnics 53

Stew, Irish 50

Stew, Kidney and Mushrooms ... 50

Stew, Lamb Chops 50

Stew, Pigeon 51

Stew, Tripe, Plain 51

Sweetbreads, Veal 55

Timbale 54

Tripe, with Mushrooms 51

Tripe, To Fry Brown 51

Veal Hash 53

Veal and Ham Pie 53, 54

Veal Loaf 55

Veal, Minced, and Poached Eggs 56

Veal or Mutton Fricadellons 54

Veal Salad 55

Veal Sweetbreads . ... 55


MUTTON, BEEF AND HAMS


Beef, Brisket, Boiled and Stuffed 61

Beef, Round, Stewed 61

Beef, Eound, a la Baronne 62

Beef, Steak, to Fry as if Broiled 62

Beef, Steak, Roasted 63

Beef, To Roast in Stove 63

Boiling, Remarks on 59

Daube Glacee of Beef 60

Ham, Baked 59

Ham, Stuffed 59

Ham, to Boil 60

Mutton, Haunch 64

Mutton, Leg of, Boiled 64

Mutton, Leg of, Roast 64

Mutton, Stuffed with Mushrooms 64

Mutton, to Taste like Venison. . 65

Pie, Squirrel or Rabbit 79

Pie, Rice Bird 80

Pie, Roast 81

Pie, Pigeon 80

Pig, Roast 81

Quails 80

Rice-Bird Pie 80

Teal, Broiled 77

Turkey, Boiled, with Celery

Sauce 74

Turkey, Boiled, with Oyster

Sauce ... 74

Turkey, Boned 71

Turkey, to Roast 72

Turkey, Roast a la Perigord 73

Turkey, Wild 72

Venison Steak 79

Venison Pasty 79

FOWLS AND GAME

Chicken, Boiled 66

Chicken, Boiled, with Stuffing. . . 67

Chicken, Broiled 69

Chicken, Cold, Scalloped 69

Chicken, Country Fried 66

Chicken, Curry 69

Chicken Fricassee a la Marenga. 68

Chicken Pie a la Reine 69

Chicken Pie, Plain 70

Chicken Pot Pie 70

Chicken, Roast 68

Chicken, Stew or Fricassee 67

Chicken, Saute, with Oyster

Sauce 68

Duck, Canvas Back 76

Duck, Roast 75, 77

Duck, to Stew with Green Peas . . 76

Duck, Tame and Wild 75

Duck, Wild 77

Game, Venison, etc., Remarks

on 78

Goose, with Chestnuts a la Chip-

olita 78

Goose, Roast, with Sage and

Onion 77

Goose, Wild 77

Hare or Rabbit, Roast 80

Partridge 80

Pigeon Pie 80

VEGETABLES

Artichokes, Burr , 89

Asparagus on Toast 87

Asparagus with Cream 88

Beans, Snap, Stewed and Boiled 89

Beans, Lima, or Butter 90

Beets, Boiled 92

Cabbage, Stewed 91

Cauliflower, with White Sauce. ... 91

Corn, Green, on Cob 84

Corn, Green, Stewed 84

Corn, Green, Fritters 85

Corn Oysters 85

Corn Pudding 85

Egg Plant 88

Macaroni in a Mould 92

Macaroni and Grated Cheese 93

Mushrooms, Stewed, on Toast... 88

Okra and Corn Fricassee 85

Okra or Gombo, to Cook 86

Onions, Boiled and Fried 84

Parsnip Fritters 92

Peas, Green English, to Stew . 89

Peas, Marrowfat 90

Potatoes 83

Potatoes, Croquets 83

Potatoes, Fried 83

Potatoes, Irish, Mashed and

Browned 82


Potato, Irish, Stewed 82

Potato, Puffs 82

Potato, Sweet 83

Pumpkin, with Salt Meat 91

Salsify, Fried in Batter 86

(Spinach, to Cook 87

Squash, Stewed 90

Squash, Summer, Stewed 91

Succotash 85

Tomatoes, to Broil 87

Tomatoes, Stuffed 86

Tomatoes, Stewed 87

Turnips, to Cook 84

EGGS, OMELETS, ETC.

Eggs au Gratin, for Lent 95

Eggs, Boiled, Soft or Hard 94

Eggs, Poached, with Toast and

Anchovy Paste 95

Eggs, Poached, and Ham 96

Eggs, with Browned Butter and

Vinegar 96

Omelet, Delicious 99

Omelet, for One Person 97

Omelet, Spanish 99

Omelet, with Green Onion 97

Omelet, with Oysters 100

Omelet, with Parmesan Cheese. . 97

Omelet, with Sugar 98

Omelet au Naturel 96

Omelet, Soufflee 98

Omelet, Soufflee, in mould 98

SALADS AND RELISHES

Catsup, Mushroom 101

Catsup, Tomato 102

Celery, etc., Vinegar 102

Garnishes 101

Jambolaya of Fowls and Eice. . 106

iSalad, Chicken, French 103

Salad, Chicken, Small 104

Salad, Potato 105

Salad, Tomato, with or without

Shrimp 105

Slaw, Cold, with Hot Sauce 106

Slaw, Cold, Plain 106

Thyme, etc., Flavor 101

Tomato Catsup 102, 103

Tomato, Green, Soy 102

PICKLES

Cabbage, Chopped 112

Cabbage, Pickle, Yellow 112

Cabbage, Eed 113

Cantaloupe, Sweet Pickle of Ill

Cauliflower 113

Chow-Chow 113

Country Green 116

Cucumbers, Old-time Sweet 109

Cucumbers and Onions 109

Cucumbers, Plain, without

Spices 108

Cucumbers, in "WMskey 108

Eggs 110

Figs, Sweet Pickle of 110

Hints on Their Management 107

Lemons 114

Melon Mangoes 119

Mustard 114

Onions 114

Oysters 115

Peach 117

Peach Green 118

Peach, Mangoes 118

Peach, Plain 116

Peach and Apricot 117

Plum, Sweet Pickle of 117

Tomato, Green, Sweet Pickle of. Ill

Tomato Sauce 116

Walnut 115

BREAD AND YEAST

Biscuit, Cream of Tartar 130

Biscuit, Light, or Roll 130

Biscuit or Rolls, Milk 130

Biscuit, Soda or Milk 128

Biscuit, Soda, with Cream of

Tartar 128

Biscuit, Sponge, with Yeast 129

Biscuit, Sponge, without Yeast.. 130

Biscuit, Yeast Powder 129

Boston Brown Bread 127

Bread, Good, to Make 124, 125

Bread, Family 126

Bread, Light 126

Bread, Sponge 126

Brown Bread 127

Buckwheat Cakes 135

Buckwheat Cakes, Griddle 136

PAGE

Corn Batter Bread 128

Corn, Mississippi, Bread 12 S

Dyspeptics, Bread for 127

Graham Bread 127

Hard-Yeast Cakes 121

Indian Bread 127

Indian Cakes 135

Indian Cakes, Griddle 1

Muffins and Crumpets 133

Muffins, Nice 133

Muffins, Graham 133

Noodles 136

Pain Perdu 134

Poeketbooks for Tea 134

Potato Bread 125

Puffs, Flour 131

Eice Cakes 132

Eising with Yeast Cake 120

Eolls, Breakfast 131

Eolls, Fine 132

Eolls, Virginia 131

Eye Bread 127

Sally Lunn 132

Turnpike Cakes 121

Wheat Bread, with Potatoes 125

Yeast, Hard Fig-leaf 123

Yeast, Home-Made 123

Yeast, Hop and Potato 122

Yeast, Liquid, of Corn and Hops 121

Yeast, Milk 123

Yeast, Potato 122

Yeast, Eemarks on 120

Yeast, Salt 123

RUSKS, DOUGHNUTS AND WAFFLES

Crullers 139

Doughnuts, with Hop Yeast 137

Doughnuts, without Yeast 137

Doughnuts, Cream without Yeast 138

Doughnuts, Plain 138

Doughnuts, Sour Milk, without

Yeast 137

Eusks, Mise Lester's Tea 137

Waffles . . 138

CAKES AND CONFECTIONS

Almond Drops 164

Almond Macaroons 165


Bride's Cake 144

Charlotte Eusse 142

Cheap Cake 156

Chocolate Cake 153, 154

Citron Cake 155

Coeoanut Cakes 159, 160

Coffee Cake 161

Corn Starch Cake 156

Cream Cakes 162, 163

Cup Cakes 151

Delicate Cakes 162

Diamond Bachelors 162

Drop Cakes 161, 162

Drops, Coeoanut 160

Easy Cake 164

Egg Kisses 153

Francatelli's Spanish Cake 153

French Loaf Cake 152

Frosting for Cake 141

Fruit Cake 142

Fruit Cake, Cheap 143

Fruit Cake, Family 143

Fruit Cake, Nougat 143

Fruit Cake, Wisconsin 143

Genoese Cake 153

Ginger Nuta 148

Ginger Snaps! 148

Ginger Bread, Sponge 147

Gold Cake 158

Hard times, Louisiana, Cake 155

Lcing 140

Icing, Boiled 141

Icing, Boiled, Hot 141

Icing, Chocolate 140

Indian Cake 156

Isabella Cake 150

Jelly Cake 145

Jelly Eoll, Young Cook's 164

Jumbles 152

Jumbles, Eing 154

Lady Cake 149

Lady Cake, White 150

Lady Cake, Yellow 149

Ladies' Fingers 155

Ladies' Fingers, German 154

Little Jessie's Cake 151

Loaf Cake, Plain 153

Loaf Cake, French 152

Maizema Cake 146

Marble Cake 152

Molasses Cake 157

Naples Biscuit 161

Pecan Cake 160

Portugal Cake 149

Pound Cake 145

Pound Cake, Cocoanut 159

Silver Cake 157, 158, 159

Shrewsbury Cake 161

Soda Cake 156

Sponge Cake 146

Sponge Cake, Jenny's 147

Sponge Cake, White 147

Sponge, Ginger Bread 147

Tipsy Cake 163

Tea Cakes 148, 163

Teacup Cake 151

Trifles 157

Velvet Cake 162

Wedding Cake 144

White Cakes 149

Wine Cakes . .... 161

DESSERTS

Almond Meringue 168

Ambrosia of Orange, etc 185

Apple Compote 168

Blanc Mange, Gelatine 169

Blanc Mange, Maizena 168

Charlotte Eusse 166, 167

Cheesecakes, Lemon 182

Cheesecakes, Orange . . . 182

Cream, Barley or Sage 180

Cream, Berry, Frozen 180

Cream, Biscuit in Moulds 179

Cream, Chocolate, Iced 181

Cream, Orange 179

Cream, Whipped, with Wine 174

Custard, Apple 170

Custard, Boiled 170

Custard, Coffee 182

Custard, Lemon 170

Dessert for a Delicate Person ... 175

Egg-Nog 185

Floating Island, without Wine. . 185

Glazing for Pastry 171

Ice Cream 178

Ice Cream, without Cream 181


Jelly, Calves' Feet 184

Jelly, Isinglass 169

Jelly, Wine, for Gelatine 183

Jelly, Yellow Custard 183

Mange, Chocolate 169

Oranges, Croquante 173

Peaches and Cream, Frozen 180

Pies or Pudding, Oocoanut 177

Pudding, All-the- Year-Bound ... 171

Pudding, Batter 174

Pudding, Cabinet, Steamed .... 176

Pudding, Custard Cocoanut .... 178

Pudding, Delicious 177

Pudding, Francatelli's Lemon... 173

Pudding, Gelatine Snow 172

Pudding, Macaroon, Iced 175

Pudding, Meringue 176

Pudding, Prince Albert's 177

Pudding, Eoll, of Fruit 175

Pudding, Suet 175

Pudding, Transparent 171

Queen's Drops 168

Sherbet, Lemon 179

Sicilian Biscuit 167

Tart, Lemon 174

Trifle, Apple 172

Trifle, Delicious 172

PUDDINGS, PIES AND MINCE MEATS

Apple Dumplings, Baked 206

Apple Meringue 203

Apple Pot Pie 208

Apple Tarts, Marlborough 206

Blackberry Pie 194

Cranberry Pie or Tarts 192

Cranberry Tart, with Apples .... 192

Cream, Tapioca 207

Cream, Tapioca, Plain 206

Directions for Making, etc. ..... 186

Dumpling Crust 188

Huckle or Whortleberry Pie 193

Lemon Pie 191, 192

Mince-meat 190

Mince-meat, for Christmas 190

Mince Pie Meat 189

Mince Pie Mixture 188, 189

Mince Pie Mock 191

Mince Pie, to fill, etc 189

Mince Pie, without Meat 190

Molasses Pie 193

Orange Pie 191

Pie-crust I 87

Pie-crust, Buttermilk 188

Pie-crust, Family, Short 186

Pork and Apple Pie 193

Pudding, Baked Suet 198

Pudding, Bird's Nest 201

Pudding, Delicious Bread 204

Pudding, Cheap and Delicate 203

Pudding, Cheap Gingerbread. . . . 205

Pudding, Cottage 202

Pudding, Country Batter 202

Pudding, Crow's-Nest 202

Pudding, French Fried 205

Pudding, Lemjon 198

Pudding, Maryborough 205

Pudding, My Own 205

Pudding, Parisian 200

Pudding, Plain, without eggs or

wine 197

Pudding, Plum, Boiled .... 194

Pudding, Plum, Cheap 197

Pudding, Plum, Christmas 195

Pudding, Plum, Cottage 196

Pudding, Plum, Plain, for Chil-
dren 197

Pudding, Plum, Six-Ounce 194

Pudding, Plum, without Flour.. 196

Pudding, Quickly Made 204

Pudding, Eice Meringue 203

Pudding, Soufflee 199

Pudding, Soufflee, Omelet 200

Pudding, Sweet Potato 198

Pudding, Temperance Cabinet,

Iced 199

Pudding, Very Eich 200

Puff -Paste 187

Eice Milk, for Children. 207

Eice Custard 207

Supper Dish 207

PRESERVES, SYRUPS AND FRUIT JELLIES

Fruit, To Candy 220

Fruit, To Green, for Preserving,

etc 210

Hints on Preserving 209

Huckleberries, Preserved 214

Jam 218

Jam, Tomato 219

Jellies, Apple, without Water. . . 218

Jellies, Blackberry 218

Jellies, Crab Apple 217

Jellies, Fruit, To Make 216

Jellies, Lemon 217

Limes, Home-made 214

Marmalade 220

Marmalade, Orange 219

Marmalade, Orange, with Honey. 219

Orange, Myrtle, Preserve 214

Peach Compote for Dessert 213

Peaches, To Preserve 210, 211

Pears, To Preserve 212

Pineapple Preserves 212

Plum Preserves 214

Preserves, To Make 209

Pumpkin, Candied 220

Syrup Orange 221

Syrup, Orgeat, without Orange

Flowers 221

Watermelon Preserves 215

BRANDIED FRUITS, WINES AND CORDIALS

Apricots in Brandy 222

Apricots and Peach Wine 223

Blackberry Cordial 225, 226

Blackberry Wine 225

Champagne Punch 227

Fruit, Mixed, Wine 225

Orange, Sour, Wine 224

Orange and Lemon Wine 224

Peaches in Brandy 222

Peaches and Apricots in Brandy 223
Eaisin Wine, with Elder Flowers 224

Easpberry Cordial 226

Temperance Beverage 227

Tomato Wine 227

Apple Compote for Dessert 213

Apples, Crab, To Preserve Green. 213

Citron, Preserved 211

Fig Preserves 214

DELICATE PREPARATIONS FOR THE SICK
AND CONVALESCENT

Almond Custard 234

Apple Tea, or Water 229

Apples, Baked 229

Arrowroot Blanc-Mange 229, 230

Arrowroot Gruel 230

Barley Water 228

Beef Tea 229

Carrigeen Moss 232

Chocolate Caramels 235

Dimples 235

Jaune Mange 232

Jelly, Lemon, without Lemons. . 233

Jelly Wine 232

Ladies' Fingers, German 234

Milk Punch as a Kestorative 229

Milk Porridge 230

Prunes, Stewed 232

Rusks, for Convalescents 235

Sangaree, Wine 231

Sherbet, Orange 233

Sherbet, Strawberry 233

Sponge Cake Pudding 234

Syllabub 231

Syllabub, White Wine 231

Tapioca Milk 230

Tapioca Pudding 231

Tartaric Acid Instead of Lemons 233

Toast Water 228

Water Gruel, of Corn Meal or Oat
Meal 228

COFFEE, TEA, CHOCOLATE, ETC.

Chocolate, to make 236

Coffee 237

Coffee Cream 237

Tea, Green and Black 236

CANDIES AND CEEAM DROPS

Almonds, to Blanch 240

Candy, Cream 238

Candy, Cocoanut 241

Candy, Molasses 239

Candy, Pop-Corn 23$

Candy, Sugar 240

Caramels, Boston 243

Caramels, Chocolate 242

Chocolate Paste for Cake 239

Drops, Chocolate Cream 241

Drops, Lemon 240

Drops, Sugar 243

Everton Toffy 240

Kisses, Chocolate 242

Kisses, Sugar 243

Louisiana Orange-Flower Mac-
aroons

Marsh-Mallow Paste

Pop-Corn Balls

CHEFS D'OEUVRE

Absinthe, How to Mix

Absinthe and Anisette

Absinthe and Sugar

Biscuit Glace for Twenty

Bouille-abaisse

Brule, Grand, a la Boulanger . . .

Brule, Petit

Browned Snipe a la Fauvet

Cocktail, Champagne

Cocktail, New Orleans style

Cocktail, Royal (Moran's Own) .

Cocktail, Spoon

Crayfish Bisque a la Creole

Gin Fiz, No. 1

Gin Fiz, No. 2

Juleps, Mint

Ponche Romaine

Pousse Cafe, No. 1

Pousse Cafe, No. 2

Pousse Cafe, No. 3

Pousse Cafe, No. 4

Punch, Fancy

Punch, Jamacia Rum

Punch, Parlor (Moran's)

Punch, Whiskey, Plain

Red Snapper a la Chambord

Rum, Hot Spiced

Salade a la Russe

Soupe a la Reine

Squirts

Suississe

Toddy, New Orleans

Toddy, Virginia

Wines, The Service of

HINTS ON COOKING. .


HINTS ON HOUSE CLEANING

Fading, To Prevent

Fruit Stains

Ivies for Inside Decorations ....

Soap Boiling, etc

Soap Hard, for Household Pur-
poses

Washing Mixture 

(9)-Dishes & Beverages of the Old South eBook -By Martha McCulloch-Williams./New York 1913

328 PDF Pages!!

This is a romantic look back at southern foods and foodways. Typical of many other such books following the Civil War, there is a touching, nostalgic (condescending) evocation of the author's Mammy and her cooking.

BACON

Hogs to Choose 40

Chilling 40

Cutting up 40

Salting 42

Curing 45

Smoke 45

Smoke Houses 46

Smoke Hogshead 48

Time of Smoking 49

Keeping 50

Lard Rendering 50

Sausage 52

Souse 53

Hog's Foot Oil and Jelly 54

Brains, Pickled 55

Souse, Pickled * . * 55

Hog's Feet Fried 55

Backbone, Stew and Pie 56

Keeping Sausage 57

BREADS

Flour and Meal 26

Mixing 28

Beaten Biscuit 28

Soda Biscuit 30

Salt Rising Bread 31

Sweet Potato Biscuit 32

Waffles 33

Corn Bread, Plain 34

Egg Bread 35

Batter Cakes 35

Ash Cake 36

Mush Bread 36

Cracklin' Bread 37

Pumpkin Bread 37

Mush Batter Cakes 38

Wafers 38

Nut Bread 219

CAKES

Secret of Success 136

Mixing 137

Sweetening Strong Butter 138

Baking 139

Frosting 140

Pound Cake 140

Spice Cake 142

Marble Cake 143

Real Gold Cake 143

Real Silver Cake 144

Christmas Cake 145

White Layer Cake 147

Cream Cake 148

Sponge Cake 148

White Sponge Cake 149

Angel's Pood 149

Chocolate Cake 149

Orange Cake 150

Dream Cakes 150

Shrewsbury Cakes 151

Queen Cakes 151

Banbury Cakes 152

Oatmeal Cookies 152

Tea Cakes 153

Soft Gingerbread 153

Mammy's Ginger Cakes 154

Family Gingerbread 155

Solid Chocolate Cake 155

Coffee Cake 155

Ginger Snaps 156

Kisses 157

CANDLES 292

CREOLE COOKERY

Milly 118

Court Bouillon 120

Court Bouillon, Spanish 121

Bouillabaisse 122

Shrimps, Boiling 124

Baked Shrimp 125

Shrimp Pie 125

Shrimp Salad 126

Pried Soft Shell Crabs 126

Danbe a la Mode 127

Cold Daube a la Creole 128

Grillades with Gravy 129

Chicken Saute a la Creole 130

Quail, Roasted 131

Creole French Dressing 132

Mayonnaise Dressing 133

Remoulade Dressing 133

DRINKS

Cherry Bounce 72

Grape Cider 73

Persimmon Beer 74

Egg Nogg 75

White Egg Nogg 76

Apple Toddy 76

Hail Storm 77

Mint Julep 77

Lemon Punch .' 78

Punch a la Ruffle Shirt 79

Peach Liqueur 82

Strawberry Liqueur 83

Blackberry Cordial 83

Blackberry Wine 84

Strawberry Wine 85

Gooseberry Wine 85

Grape Wine 86

Muscadine Wine 87

Fruit Vinegars 88

Boiled Cider 89

Bruleau 134

Drip Coffee 134

Boiled Coffee 235

Chocolate 237

Tea 234

EGGS

New Laid Eggs 176

Keeping 176

Varieties 177

Roasted Eggs 178

Baked Eggs 179

Potato-Egg Puffs 179

Egg Dumplings 180

Egg Spread 180

Poached Eggs 181

Egg Fours 182

Stuffed Eggs 183

Fried Eggs 184

FRUIT DESSERTS

Affinity for Liquors 212

Strawberries in Mixtures 213

Peach Mixtures with Brandy 214

Fruit Mixtures with Sherry Syrup . . . 214

White Grape-Orange Mixture 214

Cherries with Bananas 215

Fruit with Wine Jelly 215

GAME

Preparation . 165

Rabbit or Squirrel Smothered 172

Rabbit or Squirrel Barbecued 173

Quail 173

Wild Duck 174

Possum, Roasted 175

HAMS

Boiled Ham 59

Fried Ham 63

Broiled Ham 64

Mutton Ham 66

Beef Hams 68

Rabbit Hams 70

Fresh Ham 70

MEATS

Barbecued Lamb 158

Roast Pork 159

Beefsteak with Bacon and Onions .... 160

Boned Fresh Ham ,.. .• 161

Boast Beef 163

Pot Roast . 163

Leg of Mutton in Blanket 164

Boast Turkey or Capon 167

Guinea Hen in Casserole 168

Chickens in Blankets 169

Fried Chicken . . 169

Smothered Chicken or Ducklings ..... 170

Chicken Croquets Glorified 171

Chicken-Turkey Hash 172

PICKLES

Brine 220

Pickle Barrel 221

Potential Pickles 221

Pickling from Brine 223

Water Melon Pickle 223

Mangoes 224

Walnut Pickle 226

Peach Sweet Pickle 233

PIES

Philosophy of Pie-Crust 90

Puff Paste 91

Raised Crust 93

French Puff Paste 94

Everyday Crust 95

Cobbler Pies 95

Fried Pies 97

Green Apple Pie 98

Lemon Custard 99

Cream Pie 99

Damson and Banana Tart 99

Amber Pie 100

Jelly Pie 101

Cheese Cakes 101

Sweet Potato Custard 104

Sweet Potato Pie 104

Apple Custard 105

Molasses Pie 105

Mystery Pie 106

Butter-Scotch Pie 106

Raspberry Cream Pie 107

Rhubarb Pie and Sauce 107

Banana Pie 108

PRESERVES

Preserving Fruit 227

Ginger Pears 230

Tutti Frutti 230

Green Tomato Preserves and Citron . . 231

Brandy or Pickled Cherries 232

Brandy Peaches and Pears 233

Dried Fruit 239

Peach and Apple Butter 245

Keeping Cider Sweet 249

Peach Chips 250

Dried Cherries 250

Peach Leather 251

Tomato Figs 251

Jelly-Making 253

Quince Jelly and Marmalade 254

PUDDINGS

Banana Pudding 109

Sweet Potato Pudding 109

Poor Man's Pudding 110

Boiled Batter Pudding Ill

Apple Pudding Ill

Apple Dumplings 112

Crumb Pudding 112

Blackberry Mush 113

Peach Pudding 114

Ginger Pudding 114

Nesselrode Pudding 115

Thanksgiving Pudding 115

Christmas Pudding 115

Pudding Sauce 117

Fig Pudding 156

Quince Pudding 253

RELISHES

Cold Slaw 192

Tomato Soy 193

Table Mustard 193

Cabbage Pickle 194

Cauliflower Pickle 194

Pear Relish 195

Cherries Piquant 196

Gooseberry Jam Spiced 196

Frozen Cranberry Sauce 197

Apple Sauce Gone to Heaven 197

Spiced Grapes 199

Spiced Plums 200

Sweet-Sour Pears 200

Baked Peaches 201

SALADS

Wedding Salad 188

Fruit Salad 189

Sweet French Dressing 190

Banana and Celery Salad 191

Red-White Salad 191

Pineapple Salad 191

SANDWICHES

Making Sandwiches 216

Sardine Sandwiches 217

Sundry Cheese Sandwiches 217

Lettuce and Cheese Sandwiches 217

Ham and Tongue Sandwiches 218

Cheese and Sherry Sandwiches 218

SOUPS

Vegetable Soup 185

Black Turtle, Bean Soup 186

Gumbo 187

SOAP 298

UPON OCCASIONS

Inf ares 257

Weddings 258

Wedding Tables 258

Cut, Papers 259

Chandeliers : Home-made 259

Wedding Cakes 261

Bride's Cake 263

Wedding Suppers 265

Syllabub 267

Boiled Custard 268

Orange Lilies 269

Party Suppers 270

Ambrosia 270

Barbecues 273

Barbecue 273

Bran Dances 278

Birthday Barbecue 290

Baskets , 281

Chicken, Loaf 284

Dinings 286

VEGETABLES

Tomato, Layer 202

Corn Pudding 203

Pried Corn 203

Hulled Corn 204

Steamed Potatoes 205

Candied Sweet Potatoes 206

Tipsy Potatoes 206

Lef t-Over Sweet Potatoes 207

Potato Balls 207

Bananas 208

BaMng Vegetables 208

Cauliflower, au Oratin 210

Boiling with Bacon 211

Pot Liquor 212

(10)-New Orleans cook book

By New Orleans. Parker Memorial M. E. church, South. [from old catalog]

100 PDF Pages

PREFACE.
"Man may live without books. 

What is knowledge but grieving? 
He may live without hope. 

What is hope but deceiving'? 
He may live without love, 

What is passion but pining? 
But where is the man that can live without dining?" 

The promoters of this modest enterprise hesitate to 
claim for it that it fills a long- felt want; there are other 
cook books containing- vastly more information in which 
the resources and products of the Frigid Zone and the 
Tropics are drawn on for the purpose of whetting- the 
human appetite. 

The sphere of this little book is more limited, but we 
feel that it will appeal with great force to its limited circle, 
for it is especially adapted to their wants — the ingredients 
called for in the recipes given are always to be had in sea- 
son in our own markets, and many of the appetizing dishes 
for which New Orleans and Louisiana are noted, are here- 
in described. 

It has not been the aim in compiling- these recipes, to 
tell all we know, or all that our friends know, but out of 
the g-enerous responses to our requests for "two or three 
of your very best," we have selected these as the "best of 
the best." Very few, if any, are original — many have 
been tried and tested by the mothers and grandmothers of 
the donors, while others are more modern — thoroughly 
"up-to-date;" but each recipe carries the enthusiastic re- 
commendation of her whose name is subscribed thereto, 
and one has but to read over these names to be convinced 
that we are not too optimistic in expressing the belief that 
this collection will please all who make use of it."

INDEX. PAGE 

Biscuit 7 

Bisque 83 

Breads 5 

Breakfast Cakes 11 

Cakes 64-75 

Candies 84 

Chili-con-carni 40 

Cookies 15-17 

Corn Bread 9 

Crabs 27-32 

Creams and Custards 76-79 

Daube 38-39 

Doug-hnuts 15 

Eggs ». 54 

Fish 33-35 

Fowls 41-42 

Ginger Bread 15-17 

Grape Wine, (unfermented) 89 

Grapes, Spiced 88 

Hash 39 

Household Hints 93 

Ice Cream 80-82 

Maccaroni 46-48 

Measures 95 

Meats 36-40 

Miscellaneous 90-92 

Muffins 13 

Oysters 27-32 

Pickles 85-87 

Pies and Pastry 60 63 

Preserves " 87-89 

Puddings and Sauces 55-59 

Rice 43-47 

Rolls 13 

Salads 50-53 

Sauces, Fish " 35 

Sherbets 81 

Soups 19-26 

Spag-hetti 47 

Turkish Bath 16 

Things Worth Knowing 91 

Vegetables 43-49 

Weights ,..,,, 95 

10 eBooks on CD-ROM

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