Show OLD TIME RECIPES we all enjoy a review of the good things of a generation or more ago some of the dishes will never be equaled by any modern cookery virginia sweet potato pie peel boll and mash through a sieve five medium sized sweet potatoes cream together one fourth cupful of butter and one halt half cupful of sugar adding the well beaten yolks of three eggs the juice and grated rind of a lemon with a pinch of cinnamon add the potato with one cupful of rich milk fold in the beaten whites of the eggs and pour into a pie p plate late lined with flaky crust bake la in a moderate oven taking care that the top does not become too brown before the filling la is sufficiently cooked brunswick Brunsw lck stow stew in tte the early days in brunswick Brunsw lck county hunters prepared this athla virginia dish using squirrels as the meat tor for the stew when squirrels are not to be obtained chicken or lamb Is substituted cut the meat into serving sized pieces dip into flour place an iron kettle over the fire alre and into it place a layer of coarsely chopped salt pork over this add a layer of thinly sliced onion nest a layer of parboiled potatoes a layer of green corn cut from the cob canned corn may be used and finally a layer of lima ilma beans now place the meat in n the kettle and repent repeat with another layer of the pork onion and other vegetables then pour over two quarts of bolling boiling water cover and place the kettle where it will just simmer tor for three or four hours now add a quart of tomatoes cut into pieces two teaspoonfuls of sugar a tablespoonful of salt pepper to taste cover and cook another hour thicken the grivy gravy with flour and butter rubbed to a paste adding more seasoning it if needed simmer until the gravy Is cooked and the stew Is ready to serve this makes a large kettleful but Is good re heated it if the family do not consume it all the first day roast oysters Oy stert this Is 1 a typical washington dish select large oysters scrub the shells well place in 4 dripping pan in a hot oven or on top of 0 a coal range when the shells begin to open remove to a hot platter and serve at once with melted butter terrapin plunge the terrapin shell and all into a kettle ot of rapidly boiling water leave until the meat begins to loosen from the shell then drain and cool remove the shell and take out the gall and entrails all the rest Is edible cut the ment meat into small pieces retaining all the juice which thus escapes mix mis this juice with two or three tablespoonfuls of butter halt half a glass of currant jelly a tablespoonful of worcestershire two tablespoonfuls of lemon juice and salt and cayenne to taste no pepper with terrapin mix the sauce and add the terrapin meat and simmer for a few minutes now add a cupful of thick rich cream creal and cook until hot then serve at once gjuul pta |