Aunt Caroline's Dixieland Recipes/Vegetables

by Emma McKinney

Vegetables

GENERAL PICKETT CORN PUDDING

⁠One pint of fresh corn,
⁠⁠⁠or
⁠One can of corn,
⁠Two eggs,
⁠One cup of sweet milk,
⁠One cup of sugar,
⁠Butter the size of an egg,
⁠Little salt,
⁠One tablespoonful of flour,
⁠One-fourth teaspoonful of baking powder.

⁠Mix well together, leaving out whites for meringue. Pour into baking dish and cook in hot oven. When cool, beat whites of eggs stiff, sweeten and flavor, spread on top of pudding and bake a delicate brown.

DIXIE POTATOES

⁠4 or 5 baked potatoes,
⁠1 pint of milk,
⁠½ teaspoonful of salt,
⁠Butter, the size of a walnut.

⁠Pare the potaoes and cut into small pieces. Put them on the stove, in an agate dish, salt and cover with milk. Let them cook fifteen or twenty minutes, then thicken with one tablespoonful of flour, stirred with half a cupful of water; put in the butter and serve hot.

SOUTHERN CREAMED SWEET POTATOES

⁠To two cups of mashed sweet potatoes add one teaspoonful of cinnamon, one cup of sweet milk, one-half cup of sugar, one-half cup of seeded raisins and butter size of an egg. Cook in buttered baking dish and when done, cool, spread the top with mashmallows and brown in oven.

STUFFED POTATOES WITH CHEESE

⁠Select large Irish pototaes and bake. When done cut in half, take meat of potato from shell, mix with little salt, pepper and grated cheese. Put back in shell, put butter on top and bake light brown.

SCALLOPED IRISH POTATOES

⁠Cut raw potatoes into small cubes and put into baking dish. Add salt, pepper and pieces of butter. Cover with sweet milk and cook in the oven.

STUFFED TOMATOES

⁠Peel large ripe tomatoes and cut in quarters, place in the center of each tomato one tablespoonful of ground stuffed olives, one teaspoonful of ground, hard boiled egg, one teaspoonful of English walnuts or pecans. Serve on lettuce with oil dressing and grated cheese sprinkled on top of dressing.

SCALLOPED TOMATOES IN SHELLS

⁠Peel as many fresh tomatoes as persons to serve. Make small round opening at the top by hollowing with a teaspoon. Season highly with mayonnaise, catsup, mustard and enough crab flake to fill the tomatoes. Set on ice and serve very cold for luncheon.

AUNT KATY’S MACARONI

⁠One-half small sized package of macaroni,
⁠One-third pound cheese.
⁠One cup of milk,
⁠Butter the size of a walnut.
⁠One-half cup of bread crumbs.

⁠Put macaroni on to boil in water with a little salt. When tender drain off water. Put in a baking dish first a layer of macaroni, then cheese, crumbs and butter. Pour milk over it and bake.

IRISH POTATO PUFFS

⁠Two cups of cold mashed potatoes,
⁠Two tablespoonsful of melted butter.

⁠Beat together until smooth, and add two well beaten eggs and one cup of sweet milk. Pour into a baking dish, bake quickly and serve immediately.

STEWED CELERY

⁠Wash 4 heads and take off the green leaves. Cut into pieces 3 or 4 inches long, ut into a stew-pan with ½ pint of meat broth, stew till tender. Add a little cream and seasoning; also a little flour and butter, and simmer together.

BAKED TOMATOES

⁠Take out from the top the inside of large tomatoes, with this mix bread crumbs, butter, pepper, salt, a little sugar and some chopped onions. Fill the tomatoes with this, set them in a deep dish or plate and bake slowly for ½ hour.

MAMMY’S CANDIED SWEET POTATOES

⁠Boil 6 small sized sweet potatoes, peel them and lay on a shallow plate or pan. Put a teaspoon butter on each potato, sprinkle on them ½ cup of brown sugar, 2 tablespoons water in pan, cook slowly and baste as you would meat. Cinnamon, cloves, nutmeg, and lemon peel improve the flavor.

BOILED TURNIPS

⁠Cut up 5 or 6 flat white turnips and chop fine in a chopping-bowl. Put into boiling water and cook till tender. Drain off the water, add sufficient seasoning and ½ cup good vinegar. Let them simmer on the stove about ten minutes. These are excellent.

STEWED GREEN CORN

⁠Cut the corn off the cob, boil in a little water 15 or 20 minutes. When done, add a cup of milk or cream, a little butter, and season to taste.

CREOLE POTATO BALLS

⁠Mash some mealy potatoes smooth, season, and add butter and cream till quite moist; make up into balls, dip in beaten eggs, roll in bread crumbs, and fry in butter to a nice brown.

POTATO CHIPS

⁠Pare the potatoes, shave them very thin, soak for ½ hour in ice-cold salted water; drain in a colander, and spread upon a dry towel; fry a few at a time in very hot fat, 1 minute being sufficient to cook and brown them properly, sprinkle lightly with salt, and when needed at table, heat quickly in the oven.

STUFFED POTATOES WITH CHEESE AND BACON

⁠4 large potatoes,
⁠¾ teaspoon salt,
⁠4 tablespoons grated cheese,
⁠¼ teaspoon paprika,
⁠¼ cup hot milk,
⁠4 slices bacon.

⁠Wash potatoes and bake in a hot oven forty-five minutes; cut in halves lengthwise, remove potato, and force through potato ricer; add cheese, seasonings, and hot milk; beat vigorously, and refill potato skins ; place half a slice of bacon on top of each, and put on the upper grate of a hot oven until bacon is crisp.

JENNY LIND POTATOES.

⁠Four large, cold, boiled potatoes, peeled and sliced, 2 tablespoons butter, 1 pint hot milk, 2 tablespoons flour. Melt butter and add hot milk and flour, when thick add salt, pepper and parsley. Put a layer of mixture in bottom of baking dish, then a layer of potato, and so on; milk coming last. Cover with cracker crumbs and bake 15 minutes.

CAROLINA SWEET POTATO PONE

⁠One qt. sweet potatoes, peeled and grated; pour over the grated potato 1 pint boiling water, stir it well; add 1 tea-cup brown sugar, 2 tea-cups molasses, 2 tablespoons butter. 1 heaping tablespoon powdered ginger, 1 tea-cup milk; pour into a baking dish and bake slowly for about 2 hours.

SCALLOPED POTATOES

⁠Butter a baking-dish, pare and slice potatoes in small pieces. Put into the dish with salt, pepper and a little butter. Fill the dish with milk, sprinkle over the top cracker, or bread crumbs, and cheese if you like it. Bake in the oven for an hour and a half or two hours.

FRENCH FRIED SWEET POTATOES

⁠Cut cold boiled sweet potatoes into eigthths lengthwise, fry in deep fat until brown, drain on soft paper, and sprinkle with salt.

FRIED EGG PLANT

⁠Cut a small egg plant in one-third-inch slices; pare; cut each slice in quarters; soak in cold salted water for half an hour; drain; season with pepper and salt, dip in crumbs, then in egg, and then in crumbs again; and fry in deep fat about three minutes. Or dip in flour and saute’ in butter.