Mix salt and corn meal, add boiling water, let stand ten minutes. Add baking powder and sufficient milk to make a stiff batter. Grease a griddle; when hot, drop the mixture by spoonfuls on to it. When brown put a piece of butter on top of each cake and turn.
Butter pan; sprinkle with dry meal. Mix corn meal, salt, and water. Heat pan, pour in pone mixture, and bake in hot oven.
Cook meal in boiling water twenty minutes. Mix and sift dry ingredients and add alternately with milk. Add eggs well beaten, and melted butter. Cook as waffles.
Mix the lard with the hot hominy; when cool, add cream, eggs well beaten, corn meal mixed and sifted with baking powder, melted butter, and salt. Bake in buttered agate-ware pan thirty to forty minutes.
Dress the fowl and cut in pieces for serving. Pour pork fat into frying pan, when hot add onion, seasoned fowl, and cook until fowl is brown and tender; add remaining ingredients and cook one hour.
Parboil potatoes. Remove heads from clams. Put pork fat in kettle, add onion, soft part of clams, potatoes, tomatoes, and water. Cook slowly one hour. Melt butter, add flour, and add to clam mixture. Cook five minutes, add seasonings and oysters; serve as soon as oysters are heated through.
Melt butter; add onion and pepper, and cook five minutes; add flour; when well blended add tomatoes cut in pieces; cook two minutes; add scalded milk and crab meat; cook until heated through, season, pour over croûtons, and serve.
Chop ham, onion, chicken and red pepper, and sauté; add consommé and cook one hour. Slice okra, add with tomato to consommé, cook one half hour. Add oysters, cook until edges shrivel, season and serve.
Cut terrapin meat in dice, cover with cold water, and cook slowly one half hour. Mix the yolk of one hard-cooked egg with one teaspoon butter, add one fourth cup cream, season with salt, nutmeg, paprika; add terrapin meat, cook five minutes; add one tablespoon sherry, and serve on toast.
This amount is right for one terrapin.
Dress a hare. Disjoint, season with salt and pepper, and dredge with flour. Cook one quarter cup salt pork cubes in a frying pan, add hare, and cook until brown. Arrange layers of hare, chopped onion, and salt pork cubes in deep baking dish; add one cup each of stock or water and stewed tomato. Cook in slow oven three hours.
Remove hare, strain liquor, and thicken with two tablespoons each of butter and flour cooked together; add one half cup sherry and pour around hare. Garnish with Boiled Rice and serve.
Melt butter; add pepper and onion, cook five minutes; add flour; when blended, add stock and tomato; when mixture boils, add remaining ingredients; when meat is heated through, serve on a hot platter and garnish with Boiled Rice.
Chop the chicken meat. Chop peppers and onion and soak in vinegar one hour. Drain, add remaining ingredients. Shape like croquettes. Roll in corn meal and wrap in corn husks. Tie the ends to keep the mixture in. Steam three hours. Dry in oven ten minutes.
Cut a summer squash in halves. Scoop out pulp, strain in cheese cloth. To the pulp add an equal amount of cracker crumbs and twice as much chopped ham or veal or shrimps. For four cups of the above mixture, add the following: Melt two tablespoons butter, add two tablespoons finely chopped pepper, one tomato cut in pieces, and one beaten egg. Add the squash mixture, and cook ten minutes. Fill squash shells and bake ten minutes.
Cream the butter, add sugar; when creamy add remaining ingredients, beat well, pour into a buttered pan, and bake one hour in a moderate oven.
Melt butter, add remaining ingredients, cook ten minutes, and serve on hot buttered toast.
Boil the crabs, remove the meat. Melt butter, add onion and cook until yellow; add flour; when smooth add tomatoes. Cook ten minutes; add seasonings and crab meat. Serve on slices of hot buttered toast and garnish with strips of red pepper.
Chop onions very fine. Pare and slice cucumbers, sprinkle with salt, cover with ice water and let stand one hour. Drain, add onions, sprinkle with cayenne, and dress with cream and vinegar mixed together. Serve on lettuce leaves.
Peel the oranges, and remove as much of the white skin as possible. Slice in very thin slices. Mix olive oil, vinegar, and salt. Pour over oranges; let stand one half hour. Remove oranges, and pour over them wine and sugar. Let stand in refrigerator one hour. Serve on shredded lettuce. This salad is especially good to serve with game.
Cut six potatoes into uniform cubes. Cover cubes with boiling water; add two slices onion, one and one half teaspoons salt, and cook until potatoes are tender. Drain, cover with French Dressing when cool, chill and serve on shredded lettuce.
Mix all the ingredients and marinate with French Dressing. Drain, arrange on crisp lettuce leaves and garnish with Mayonnaise Dressing.
Peel onions and cook in boiling water ten minutes. Drain. Boil salt and water five minutes; add the vegetables, and let stand twenty-four hours. Drain. Put in preserving kettle; add remaining ingredients, and simmer two hours. Put into sterilized jars and seal.
Cream butter; add sugar. Beat yolks and whole egg; add salt, and add to sugar mixture. Mix and sift flour and baking powder, and add to egg mixture alternately with milk. Beat whites until stiff; add flavoring; add to egg mixture. Bake in buttered layer cake pans twenty minutes. Fill with Baltimore Filling, and frost with Boiled Frosting.
Boil sugar and water until a thread is formed. Pour on to the beaten whites; add lemon juice, and beat until creamy; add nuts and cherries and use for filling.
Cream butter, add sugar; when creamy add eggs well beaten, and remaining ingredients. Bake in an angel cake pan about two hours.
Cream butter; add sugar, flour in which baking powder has been sifted, alternately with milk; beat well, add well-beaten eggs and finely chopped orange peel. Drop from a teaspoon on to a buttered sheet; bake in a quick oven.
Mix and sift flour, sugar and cocoa; add butter, chop until well blended. Roll very thin, sprinkle with granulated sugar, cut with cooky cutter, bake on a buttered sheet in a moderate oven.
Heat molasses and suet; when well mixed add remaining ingredients. Drop from a teaspoon on to a buttered sheet; bake in a slow oven.
Mix and sift dry ingredients; add eggs well beaten and lemon juice. Roll in small marbles, dip in cinnamon and sugar. Bake on a sheet in a quick oven.
Boil sugar and water together, add nuts and butter; cook five minutes, remove from stove, beat one minute, then drop by spoonfuls on to a buttered pan.
Mix all ingredients and boil until the whole mixture is a mass of bubbles. Pour on to a buttered platter or marble slab and mark when cool.
Mix the ingredients, sweeten to taste, and chill. Serve Raspberry Sherbet in bottom of champagne glasses, pour over sherbet fruit mixture, garnish with raspberries.
Arrange chilled shredded pineapple, bananas cut in cubes, and preserved peaches or pears in champagne glasses, sprinkle with lemon juice, pour over whole Chocolate Sauce, and garnish with beaten cream, angelica and candied cherries.
Scald milk, cool slightly, add sugar, water and chocolate; when thoroughly dissolved add crushed junket tablet, salt and wine. Turn into serving dish, keep in warm place until thick, then chill. Garnish with beaten cream and chopped nuts.
Melt butter, add remaining ingredients, except chocolate; when thoroughly mixed add melted chocolate. Pour into buttered individual molds. Cover and steam one and one half hours. Serve with Cream Sauce.
Beat yolks of eggs, add sugar and salt. Scald the milk, pour on to egg mixture, cook in double boiler until mixture thickens. Beat whites of eggs until stiff; place in purée sieve. Pour over them one quart of boiling water to which has been added the lemon juice. Arrange the custard and whites of eggs in layers in serving dish, sprinkling each layer with sherry wine. Have the whites of eggs on the top layer, dredge with granulated sugar, chill and serve.
Pour milk over bread crumbs. Beat eggs, add other ingredients. When blended add bread and milk mixture. Steam in individual molds or one half pound baking powder boxes three fourths of an hour. Remove to serving dish; garnish with slices of orange and Hard Sauce served in Orange Baskets.
Line a mold with Lemon Jelly. Make a custard with milk, eggs and sugar; add gelatine, and stir until mixture begins to thicken, then add fruit and nuts. Pour this mixture into the center of the mold, leaving the Lemon Jelly border. Chill, and serve with sweetened cream.
Mix flour, salt and baking powder, add lard, and chop until fine like meal; add milk, shape in oblong piece spread with oranges and orange peel, and sprinkle with sugar. Roll like a jelly roll, pinch the edges together. Place on plate in steamer and steam one and one half hours. Serve with Orange Sauce.
Shell the chestnuts, boil and mash. Scald milk; add sugar and eggs, and cook until of a creamy consistency. Mix gelatine and cold water. Add to custard mixture. When well blended add chestnuts and flavoring. Pour into mold, chill, serve garnished with beaten cream.
Mix pineapple, sugar, and one half cup water. Cook twenty minutes; add gelatine which has been soaked in one quarter cup water. Strain, set on ice to chill. When it begins to thicken add seasonings and beaten whites. Beat until stiff. Mold, chill and serve.