delicate varieties; cut up enough into shreds to fill a large
vegetable dish or salad bowl — that to be regulated by the size
of the cabbage and the quantity required; shave very fine and
after that chop up, the more thoroughly the better. Put this
into a dish in which it is to be served, after seasoning it well
with salt and pepper. Turn over it a dressing made as for
cold slaw; mix it well and garnish with slices of hard boiled
eggs.
Dressing for Cold Slaw (Cabbage Salad). — Beat up two eggs
with two tablespoonfuls of sugar, add a piece of butter the size
of half an egg, a teaspoonful of mustard, a little pepper, and
lastly a teacup of vinegar. Put all these ingredients into a
dish over the fire and cook like a soft custard. Some think it
improved by adding half a cupful of thick sweet cream✪ Dressing for Cold Slaw (Cabbage Salad) to this
dressing ; in that case use less vinegar. Either way is very fine.
108
HOW WE COOK IN TENNESSEE.
CEREALS.
Boiled Rice. — Wash one teacup rice, add one quart boiling
water, teaspoon salt✪ Boiled Rice, boil fast twenty minutes, stirring only
twice. Drain off the water, set on back part of stove and cover
with a cloth for one-half hour, and every grain will stand to
itself. Or, you may add one cup of milk after water is drained
off and allow it to cook slowly till the milk is absorbed.
Spanish Rice. — Put lump of butter in pan, pour in it cup of
raw rice, and allow it to brown; then put in one can of toma-
toes, one green pepper and chopped onion to taste✪ Spanish Rice.
Rice Cakes. — Use rice that has been boiled with milk; add
one egg✪ Rice Cakes ; shape into cakes and fry in hot grease.
Hominy. — Large hominy, after it is washed, must be put to
soak over night; if you wish to have it for dinner, put it to
boil early in the morning, or it will not be done in time; eat
it as a vegetable. Small hominy will boil in an hour ; it is very
good at breakfast or supper to eat with milk or butter, or to
fry for dinner. Both large and small hominy will keep good
in a cool place several days. Be careful that the vessel it is
cooked in is perfectly clean, or it will darken the hominy.
Mush. — Have one quart boiling water (it must be boiling),
one teacup meal, wet with cold water, stirred in gradually;
add salt and let boil thirty minutes ; add more boiling water if
it is too thick.
Fried Mush. — Slice cold mush, dip in meal and fry.
Grits. — Grits should be boiled in plenty of water for two
hours, adding more boiling water as it boils low. Do not boil
in iron vessel.
Grits. — Wash nicely, allow twice as much water as grits,
season with salt and boil till done. Cold grits may be utilized
HOW WE COOK IN TENNESSEE.
109
by slicing and dipping the slices in a batter of flour and egg, or
in dry meal ; fry in hot lard.
Baked Grits. — After cooking the grits season with butter,
salt and milk, and two eggs beaten very light; bake in a but-
tered dish.
Page 62 · 4 recipe records on this page
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
delicate varieties; cut up enough into shreds to fill a large vegetable dish or salad bowl — that to be regulated by the size of the cabbage and the quantity required; shave very fine and after that chop up, the more thoroughly the better. Put this into a dish in which it is to be served, after seasoning it well with salt and pepper. Turn over it a dressing made as for cold slaw; mix it well and garnish with slices of hard boiled eggs.
Dressing for Cold Slaw (Cabbage Salad). — Beat up two eggs with two tablespoonfuls of sugar, add a piece of butter the size of half an egg, a teaspoonful of mustard, a little pepper, and lastly a teacup of vinegar. Put all these ingredients into a dish over the fire and cook like a soft custard. Some think it improved by adding half a cupful of thick sweet cream to this dressing ; in that case use less vinegar. Either way is very fine.
CEREALS.
Boiled Rice. — Wash one teacup rice, add one quart boiling water, teaspoon salt, boil fast twenty minutes, stirring only twice. Drain off the water, set on back part of stove and cover with a cloth for one-half hour, and every grain will stand to itself. Or, you may add one cup of milk after water is drained off and allow it to cook slowly till the milk is absorbed.
Spanish Rice. — Put lump of butter in pan, pour in it cup of raw rice, and allow it to brown; then put in one can of tomatoes, one green pepper and chopped onion to taste.
Rice Cakes. — Use rice that has been boiled with milk; add one egg ; shape into cakes and fry in hot grease.
Hominy. — Large hominy, after it is washed, must be put to soak over night; if you wish to have it for dinner, put it to boil early in the morning, or it will not be done in time; eat it as a vegetable. Small hominy will boil in an hour ; it is very good at breakfast or supper to eat with milk or butter, or to fry for dinner. Both large and small hominy will keep good in a cool place several days. Be careful that the vessel it is cooked in is perfectly clean, or it will darken the hominy.
Mush. — Have one quart boiling water (it must be boiling), one teacup meal, wet with cold water, stirred in gradually; add salt and let boil thirty minutes ; add more boiling water if it is too thick.
Fried Mush. — Slice cold mush, dip in meal and fry.
Grits. — Grits should be boiled in plenty of water for two hours, adding more boiling water as it boils low. Do not boil in iron vessel.
Grits. — Wash nicely, allow twice as much water as grits, season with salt and boil till done. Cold grits may be utilized
by slicing and dipping the slices in a batter of flour and egg, or in dry meal ; fry in hot lard.
Baked Grits. — After cooking the grits season with butter, salt and milk, and two eggs beaten very light; bake in a buttered dish.
Records on this page
Dressing for Cold Slaw (Cabbage Salad)Boiled RiceSpanish RiceRice Cakes