Show i I 1 DELICIOUS SOUTHERN potato pone boll three or four medium sized potatoes and maeh them smooth and floe with halt a cup of cream stir together half a pound of butter and quarter of a pound of white sugar until quite light and creamy adding half a wine glass of the juice of a lemon or orange beat three eggs very light and aur all Ingred lenta together stir all very hard at the last four into a buttered alati and bake in quick oven ofalla for soap for these use very fine cracker meal eggs well beaten baah the salt thoroughly out of a tablespoonful of butter working it well add the eggs and beat add the meal gradually beating well holl into balls with the hands drop into eo up Ca raniel ice cream for this delicious ice cream rou will need the yolks only of eight eggs and half a gallon of cream or rich beat into the agga egga a cup of pulverized sugar boil the cream then take from the alre and add the eggs a few spoonfuls at a time stirring all the time then put the cream back on the clove and stir until it Is thick have ready some burnt sugar in a pan using a cup of brown sugar for it pour a little of the custard on the burnt sugar and stir add until the pan is full then pour it gradually into the other custard before freezing add another halt cup of pulverized sugar be careful to make burnt sugar just right and not bitter afcin danibo alle put two tablespoonfuls of lard in the pot stir into this three of clour and brown add an onion cut into small and a pod of pepper which has also been cut up fry cut it up and put anto the lard with a alica of hamand a slice of middling then put in a small quantity of water stir very often and thoroughly after it Is stewing well flavor with a little nutmeg a few grains allspice and if you wish a few oysters A short time before serving add as much water as you wish gumbo give it all a good boll then add the file give t another bolt then serve the file la mado from branches 0 sassafras leaves gathered as late as possible before they turn red put them in the shade la the open air to dry jn about two weeks pound them sift the powder and cork tightly two dessertspoonfuls dessert spoonfuls are enough for ono ume ox hajj soap cut up three ox tails separating them at the joints put them into a stew pan with an ounce and a half of butter two carrots cut in slices ona head of celery two turnips a quarter of a pound of lean ham cut into pieces a teaspoon fiU 0 peppercorns a bunch of savory herbs ajel a halt pint of cold water stir over a quick alre for a short time to extract the flavor of the herbs then add three quarts of water skim well simmer tor tour bour or until tha tails are tender take tha tails out stir into the soup a little flour to thicken it add wineglass of port wine wineglass of catsup and halt head of celery previously boiled strain the soup then put the pieces of tall back into the with the soup boll up for a few minutes and serve acet orleans blanket chicken the for this chicken Is of bread principally of crusts in preparing tha ahns fars pour boiling water over oi bread put a plate with a weight oa 11 over the scalded bread so that steam and leave it to do so for half an hour chop an onion fine and fry it la about two tablespoonfuls tablespoon of butter and two of beet droppings drippings drip pings stir the bread up and add this to the onton and fry keep beating it season with sage thyme sail and pepper just before taking off the alre add two well beaten raw eggs stir in then put immediately in the chicken and sew up always put stuffing in hot roast the chicken then roll it in pie crust place in the oven and bake until the crust is brown take boiled beet from the shank after soup has been made cut into nice pieces and in a dish fry an onion brown in butter add one tablespoonful tablespoon tul of flour fry brown then pour over it enough soup to thin it mix halt a teaspoonful of made mustard one lump of sugar one tablespoonful of strong vinegar and salt and pepper let this boll up then pour it over the beef boil an eg hard cut it lengthwise and lay it over tha beebi with slices of cucumber pickle these require a pound of chopped beet two apples chopped one onion chopped half a cup of bread brumba one egg salt and pepper make into small cakes and fry in butter veal and sance cut the meat from the chops and hart alne season it with salt and pepper snap into cutlets dip in melted butter and ct ahem stand for awhile then dip them la a beaten egg then in grated bread crumbs cook slowly in a trying pan that the bread may not bum serve with a gravy made of hot water a little butter rolled well in flour salt and pepper add a little hot cream just before serving stuffed alaston boll the mutton when done make deep incisions nil these with dressing dredge the mutton and place it in oven baste the meat with the liquor it was boiled la to which add a lump of butter for abe dressing take equal quantities of water crese parsley bread brumba and half as much fat bacon chop very fine and aea son with salt and pepper southern coffee for three people allow six tablespoon fuls of ground coffee put into a quart measure with halt the white of an eg unbeaten and half teacup of cold ater stir at well fill up with bodung water and pour into the coffee pot rinse abe measure out with a boiling water and pour it into the coffee pot put a clean cloth over the spout of the pot and boll ten minutes set back on the stove and steep alva minutes strain into the coffee urn serve with cream always cobee pot before shoulder of parboil the shoulder then put it in pour over it one quart of good gravy and a little of the water in which it was boiled add a quarter of pound of well washed itce and two tablespoon of mushroom catsup stew all gently tot one hour or until tha rice la very tender take the mutton out and keep it hot mix into the rice a cup of cream and a lump of butter the size 0 an egg rolled in flour boll it a few minutes stirring constantly st lay the mutton on a very hot dish arrange the rice around it neatly ad garnish it with pickled walnuts veal chops dreaded season tha chops with salt and pepper and put them into a dlan with melted butter ahen thoroughly soaked dip them in beatea egg then in cracker crumbs broil slowly over a moderate alre that te bread may not brown too much with the gravy made in the usual way butter rolled in flour salt and pepper a cup and a halt of water and half a cup of creim boiling hot boll up veal may also be fried in this way belt th yolks ot dve eggs with ov ot liff Af the atil and fada to the yolks clr in gradually liquor to emte do not cease stirring you have sufficient liquor boll a quan of milk with u tablespoonful tablespoon tul ot waa spice pour through a strainer on abe ess and ur thoroughly |