Schley County GaArchives News.....Hierloom Recipes from The Ellaville Sun (1939) February 10, 1939 ************************************************ Copyright. All rights reserved. http://www.usgwarchives.net/copyright.htm http://www.usgwarchives.net/ga/gafiles.htm ************************************************ File contributed for use in USGenWeb Archives by: Harris Hill http://www.genrecords.net/emailregistry/vols/00011.html#0002514 May 6, 2006, 5:55 am The Ellaville Sun February 10, 1939 FAVORITE RECIPES OF SCHLEY COUNTY LADIES As Taken From the Pages of The Ellaville Sun February 10, 1939 MRS. R.E. HILL LISTS RECIPE FOR LEMON PIE Next time you bake a lemon pie, try Mrs. R.E. Hill's favorite: 1/2 tablespoon gelatine 1/3 cup cold water Juice of 1 lemon 4 eggs 1/2 cup sugar Grated rind of 2 lemons Separate the eggs and beat the yolks. Add sugar, juice and rind of lemons. Cook in double boiler until thick. While hot add gelatine that has been soaked in cold water. Beat egg whites stiff with sugar. Fold in yellow part and put in baked crust. Let cool 2 hrs. before serving. Top with whipped cream. RED DEVIL'S CAKE LIKED BY MISS SMITH Red Devil's cake is suggested by Miss Esther Smith. This is the way she makes it: 2 cups cake flour 1 1/4 teaspoon soda 1/4 teaspoon salt 1/2 cup butter or other shortening 1 cup sugar 2 eggs 6 tablespoons cocoa 3/4 cup sour milk 1 teaspoon vanilla 1/2 cup boiling water Sift and measure the flour. Sift three times then add baking soda and salt. Cream the butter until light. Gradually add sugar and beat until light and fluffy. Slowly add eggs which have been beaten until they are almost as stiff as whipped cream. Add chocolate, blend well. Combine milk and vanilla. Alternately add dry ingredients and milk. Add boiling water, beat well. Turn into greased loaf pan. Bake in moderate oven. Ice with the following: 2 cups sugar 1 1/2 cups white Karo syrup 1/2 cup water White of 1 egg Cook sugar, water and syrup until it threads. Add 1/2 of mixture to the stiffly beaten white of 1 egg. Cook remaining mixture until it forms a hard ball in cold water. Then pour and beat into the egg mixture. Add flavoring, beat until creamy and spread. STEAMED BROWN BREAD FAVORITE OF MRS. SMITH Here is Mrs. Vashti Smith's recipe for steamed brown bread: 3 cups corn meal 2 cups of flour 1 1/2 cups sweet ,ilk 1 1/2 cups buttermilk 1/2 can syrup 1/4 cup sugar 2 taespoons soda 1/4 cup shortening 1 cup raisins Mix all together well and steam in a double boiler for three hours. Put in oven and bake a few minutes. MRS. SELLARS' RECEIPE FOR CHICKEN PIE Southern cooking reaches its best in chicken pie. This is Mrs. S.A. Sellars' recipe: Cut a dressed chicken and cook in a boiler of cold water until done. Make a pastry of 2 cups of flour, tablespoon of lard and buttermilk. Roll thin and let set 30 minutes. Then cut into strips. Place chicken in baking dish enough juice to cover and then add strips of pastry. Dot with butter. Repeat until the chicken juice and pastry have been used. Top with a whole crust covered with butter. Bake in a moderate oven until a golden brown. COCONUT PIE RECIPE GIVEN BY MRS. HERRING Mrs. M.D. Herring's pies must be good---they are part of her business. Here is her recipe for coconut pie: 1 1/2 cups sugar 2 cups milk 1/3 cup cornstarch pinch salt 3 eggs 1 teaspoon vanilla 1 cup shredded coconut Mix sugar, salt and cornstarch dry. Add eggs and scalded milk. Boil in double boiler until thick. Add vanilla and coconut. Pour in pie shell. Top with egg whites stiffly beaten with 3 tablespoons sugar and sprinkle with coconut. HUNGARIAN COOKIES ARE RECOMMENDED Mrs. S.W. Miles likes to bake Hungarian cookies. Here is her recipe: 1 1/4 cups sifted flour 1 tablespoon sugar Dash of salt 1 egg well beaten 1 1/2 cups milk i tablespoon melted butter 1/2 teaspoon vanilla Mix and sift dry ingredients. Combine egg, milk, butter and vanilla and stir gradually into dry ingredients. Beat well. Bake on hot greased griddle, spread lightly with jelly and roll as for jelly roll. Serve hot. The yield is 16 French pancakes. APRAGUS SOUFFLE SUGGESTED Mrs. Frank Alexander reccomends this recipe for asparagus souffle: 2 cans asparagus 1/2 lb cheese 1 egg 1 cup milk 1 tablespoon butter Salt, pepper and cracker crumbs Line bottom of cassarole with asparagus, cover with grated cheese. Repeat this until all asparagus and cheese are used. Beat egg and add milk, salt and pepper. Pour this mixture into cassarole. Put butter on top then cover with cracker crumbs. Bake in moderate oven about 20 minutes. BRUNSWICK STEW, PICKLES MRS. HEYS SPECIALTIES When recipes appearing in today's Cook Book were being gathered, a surprizing number of housewives said, "Be sure and get Mrs. Bud Heys recipes for cucumber pickles and Brunswick stew." So, Mrs. heys was asked to give the public two glimpses into her kitchen. Cucumber Pickles Wipe four quarts of cucumbers and pack in a stone jar. Add 1 cup salt dissolved in 2 quarts of boiling water. Let stand three days. Drain off brine, boil and pour over cucumber. Again let stand three more days. Take out cucumbers and pour over them 1 gal. boiling water, 1 tablespoon of alum which has been dissolved. Let stand six hours. Drain off alum water and cook cucumber mixture, 1/2 gal. vinegar, 8 cups sugar, 3 packages of spice. Cook ten minutes, add vinegar if not enough, double in size. Seal in jars. Brunswick Stew 1 large hog head 4 large cans tomatoes 4 large cans corn 4 large bottles of catsup 5 lbs. Irish potatoes 8 large onions Cayenne pepper Red pepper Black pepper Vinegar to taste (3 cups) After hog head has been cleaned, cook in large vessel until meat falls from bone. Cool and remove bone. In another vessel peel and dice Irish potatoes and onion. Cook until tender. Drain water, add meat, pototoes, onions, tomatoes, corn, catsup, enough salt, pepper and vinegar to taste (if hot stew is preferred use Cayenne pepper) Cook very slowly stirring mixture from bottom to prevent sticking. Cook until onion turns dark. For canning stew put mixture in jar and seal at once. DATE CHEESE ROLL FAVORITE OF MRS. DYESS Date cheese roll is a favorite with Mrs. Lucy Dyess, and she makes it this way: 1 lb grated cheese 1/2 lb. butter, melted 1 teaspoon salt 1/2 teaspoon Cayeene pepper Mix above ingredients. Mix flour enough to make stiff dough. Roll thin and cut in strips about two inches thick. Roll 1/2 date in each strip. Put in medium oven. Let stand for a few minutes, then sprinkle top with sugar. Bake until light brown. ANGEL PIE MRS. JOHNSON'S FAVORITE Angel pie is a favorite of Mrs. W.S. Johnson. She makes it this way: 1 cup sugar 2 eggs 1/4 lb. butter 1/2 cup raisins 1/2 cup peach meats Pinch of salt 1/2 cup milk 1 teaspoon allspice Cream butter, sugar and add beaten eggs. Then add raisins and nuts chopped fine. Add milk, allspice and pour in a pie shell and bake in a moderate oven until a golden brown. SALMON LOAF POPULAR WITH MRS. PAUL COFFIN Mrs. Paul Coffin likes to prepare salmon loaf. This is the way: 1 can salmon small bottle of olives 1 medium size onion 1 egg 4 stalks celery 1 cup of thick white sauce 4 hard boiled eggs 1/2 teaspoon salt and pepper Flake salmon, add white sauce, salt and pepper, egg and onion. Pour one half of mixture into baking dish. Line the four boiled eggs down the center. Sprinkle chopped olives, celery and then add remainder of mixture. Top with buttered cracker crumbs. MRS. TONDEE SUGGESTS LANE CAKE Lane cake is mrs. E.E. Tondee's favorite. The recipe follows: 1 cup butter 2 cups sugar 1 cup sweet milk 3 cups flour 2 teaspoons baking powder 2 teaspoons vanilla Whites of 8 eggs beaten stiff Bake in 4 layers. ***Filling*** Beat yolks of eight eggs with one cup sugar and 1/2 cup of butter. Cook until thick, cool. Add 1 grated cocount, 1 cup chopped raisins, 1 lb. chopped nuts, small can of crushed pineapple and 1 teaspoon vanilla. CRESENT COOKIES FILL MRS. HILL'S JAR Culinary experts say a thousand cookie recipes are regularly used throughout the world. There are four kinds: rolled, dropped, filled and ice box. Mrs. M.C. Hill always keeps her jar well filled. Here is her favorite kind--- "cresent cookies." 1/2 lb. butter 2 1/2 cups flour 1 teaspoon salt 1 cup ground nuts Cream butter well. Add sifted flour, salt and nuts. Form in shape of a finger. Bake in slow oven about 300 degrees. While hot, roll in powdered sugar. Additional Comments: I thought these might be of interest to some. I have a few kin here. If anyone tries the stew, I'd like a report. File at: http://files.usgwarchives.net/ga/schley/newspapers/hierloom1347gnw.txt This file has been created by a form at http://www.genrecords.org/gafiles/ File size: 8.9 Kb