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Show IsAbinet 1 WSJ M tefl l f 1 I HERE are three kinds of peo- pie in the world; the wills, the won ts and cant's. The first accomplish accom-plish everything, the second oppose everything, every-thing, the third fail In everything." Delightful Southern Dishes. A history of some of these old southern dishes affording a glimpse into old creole hospitality makes interesting in-teresting reading. The following recipes reci-pes are a few of the many that make Creole cookery famous. The greatest difficulty in getting a southern dish to taste natural is the fault of the measurements. The old cooks had no standard of measurement measure-ment and in passing on a recipe to another the results were never very uniform. Chaurice. This is a distinctive Creole Cre-ole sausage and the nicest and most highly flavored of all sausages. Chop four pounds of lean and two pounds of fat fresh pork. Season highly with salt, white pepper, cayenne, and sweet red peppers. This seasoning distinguishes distin-guishes the creole sausage from the more common variety. Chaurice must be seasoned very hot. Mince two large onions and a clove of garlic fine, . add to the meat, then the following portion of herbs and spices, the herbs minced fine: One sprig of thyme, three sprigs of parsley, two bay leaves, two teaspoonfuls of cayenne, one tea-spoonful tea-spoonful of chopped sweet pepper, two teaspoonfuls of white pepper, three teaspoonfuls of salt, one-half a tea-spoonful tea-spoonful of allspice. Mix all together and fill the casings. Chaurice is fried for breakfast and served garnished with parsley. A few chaurice thrown into the kettle with boiling cabbage or beans add greatly to the flavor. Creole Jambalaya. This Is a Spanish-Creole dish, which is a great favorite fa-vorite in New Orleans. Cut one pound of fresh pork into pieces half an inch square. Chop two onions very fine and mince two cloves of garlic and two sprigs each of thyme and parsley and a bay leaf. Put a tablespoonful of butter into a sauce pan and add the onions and pork; stir frequently. When slightly brown add a slice of ham chopped fine, the garlic and an eighth of a teaspoonful of ground cloves, j Cook for five minutes, then add a dozen chaurice and cook five minutes longer. Add three quarts of of beef stock and cook ten minutes. Add a cup and a half of mashed rice, pepper and salt and cayenne to taste, stir often and serve hot. I I HE under side of every cloud Is bright and shining; And so I turn mine round about. And always wear them Inside out. To show the lining." s Creole Dishes. With the passing of Mme. Begue. New Orleans has lost one of its famous fa-mous attractions. Here is one of her recipes, which she and her husband knew how to serve so well: Liver a la Mme. Begue. One pound of liver, cut in slices one inch thick. Lay the liver in salted water while you peel and slice five large onions. Dry the liver and lay in layers with the sliced onions. Let stand an hour or two, then cut the liver in cubes, dredge with pepper and salt and flour. Treat the onions in the same manner. Put the liver in a frying basket and fry a deep brown. Fry the onions in the fat. Make a heap of the liver in the center of a platter and surround with onions. Grillards. Cut a pound of round steak into pieces two inches square. Season with salt and pepper. Into a sauce pan put a tablespoonful of butter, but-ter, add a few slices of onion and a tablespoonful of flour, when all is brown add a tablespoonful of tomato or tomato catsup and put the meat into the saucepan. Cover closely and fry brown on both sides. Add a tablespoonful table-spoonful of vinegar and a cup of water, set back on the stove and simmer sim-mer for half an hour. Creole Sauce. This sauce is nice served poured over a steak. Slice two onions, two green peppers, two ounces of lean ham, one clove of garlic. gar-lic. Fry five minutes, then add a half can of tomatoes, a bay leaf, four cloves, eight allspice. Boll and thicken with a tablespoonful of cornstarch. Add a dash of red pepper arid on extra ex-tra occasions a half can of mushrooms. Creole Daub. Take a pound of round steak, score it on both sides and dredge with flour. Fry a tablespoonful table-spoonful of suet, put in the meat and brown on both sides. Cover the meat with a cup of tomato and an onion minced, add a little water and cook slowly for three hours, turning the meat once during the cooking. Thicken Thick-en the sauce with flour and pour over |