SOUTH***


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DISHES & BEVERAGES OF THE OLD SOUTH

by

Martha McCulloch-Williams

Author of "Field Farings," "Two of a Trade," "Milre," "Next to the
Ground," etc.

Decorations by Russel Crofoot







[Illustration]


New York
McBride Nast & Company
1913

Copyright, 1913, by
Mcbride, Nast & Co.

Published, October, 1913




CONTENTS

                                                    PAGE

    GRACE BEFORE MEAT                                  9

    THE STAFF OF LIFE                                 26

    SAVING YOUR BACON                                 39

    HAMS AND OTHER HAMS                               59

    FOR THIRSTY SOULS                                 72

    PASTE, PIES, PUDDINGS                             90

    CREOLE COOKERY                                   118

    CAKES, GREAT AND SMALL                           136

    MEAT, POULTRY, GAME, EGGS                        158

    SOUPS, SALADS, RELISHES                          185

    VEGETABLES, FRUIT DESSERTS, SANDWICHES           202

    PICKLES, PRESERVES, COFFEE, TEA, CHOCOLATE       220

    WHEN THE ORCHARDS "HIT"                          239

    UPON OCCASIONS                                   257

    SOAP AND CANDLES                                 292




Dishes & Beverages

of the

Old South




[Illustration: _Grace before Meat_]


"Let me cook the dinners of a nation, and I shall not care who makes its
laws." Women, if they did but know it, might well thus paraphrase a
famous saying. Proper dinners mean so much--good blood, good health,
good judgment, good conduct. The fact makes tragic a truth too little
regarded; namely, that while bad cooking can ruin the very best of raw
foodstuffs, all the arts of all the cooks in the world can do no more
than palliate things stale, flat and unprofitable. To buy such things is
waste, instead of economy. Food must satisfy the palate else it will
never truly satisfy the