http://www.hushpuppynation.com Devoted to the history and culture of Southern food. Wed, 17 Feb 2010 22:07:23 +0000 http://backend.userland.com/rss092 en Beaten Biscuits To one quart of flour add one teaspoonful salt, one pinch soda, sift these alltogether, then mix in one tablespoon of lard, which has previously been on ice. (It must be cold and stiff.) Moisten all with half a pint of milk, which also has been on ice and ... http://www.hushpuppynation.com/beaten-biscuits/ A  menu, typical of those found in wealthy Southern homes at the end of the nineteenth century. CHRISTMAS DINNER. Decorations Holly. Celery. Olives. Salted Almonds. Blue Points. Grand Chateau Yquem. Green Turtle Soup. Sherry. Broiled Porapano with Pommes Duchesse. Roast Turkey. French Peas. Asparagus. Chateau Lafitte. Terrapin, a la Maryland. Champagne. Roman Punch. Red Head Ducks. Fried Hominy. Currant Jelly. Champagne. Celery ... http://www.hushpuppynation.com/christmas-dinner/ Stew apples and strain them: whip the whites of 3 or 4 eggs: add to them pulverized sugar; to this slowly whisk in the apples. Eat with cake. — Mrs. William S. Donnan, ,A Collection of Virginia Recipes. Richmond, VA: Whittet & Shepperson, 1891. Related posts:Apple Sweet Pickles A recipe for sweet ... http://www.hushpuppynation.com/apple-snow/ Clean thoroughly and scrape it. Put it into a stove-pan with sufficient cold water, a pod of red pepper and salt. Baste frequently to make it crisp. Cook well done. Serve cold. —Church of the Epiphany (Danville, Va.). Key to the Pantry: Choice, Tried Recipes. Danville, Va: Boatwright Bros, 1898. Related posts:Black-eyed ... http://www.hushpuppynation.com/roasted-opossum/ Tipsy Parson is an English dessert that was a staple in the Nineteenth Century South.  It is made by soaking sponge or pound cake in brandy or wine and topping it with a custard pudding. “Soak a whole sponge-cake (or any pieces of dry cake will answer) in some sherry; when ... http://www.hushpuppynation.com/tipsy-parson-pudding/ “Thank God, who made the garden grow, Who took upon himself to know That we loved vegetables so. I served his plan with rake and hoe, And mother, boiling, baking, slow To her favorite tune of Old Black Joe, Predestined many an age ago. Pearly corn still on the cob, My teeth are aching for that job. Tomatoes, one ... http://www.hushpuppynation.com/fruits-of-the-garden/ Before the revolution in cooking technology that occurred in the latter years of the nineteenth century, the Southern kitchen wasn't a particularly pleasant place to be. From the founding of Jamestown until the middle of the nineteenth centuries, cooking for plantation and backcountry cabin was done on the open hearth. Site-made ... http://www.hushpuppynation.com/plantation-kitchens/ From the first wife who watched as her husband grabbed a musket in 1776 to the one who waits for her husband to return from Iraq or Afghanistan, military wives have shared the same worries, concerns, challenges and camaraderie. Carolyn Quick Tillery, herself a military wife, has written "The Military Wives' ... http://www.hushpuppynation.com/military-wives-cookbook/ In honor of the Kentucky Derby, which posts at 6 pm tomorrow, a few words about mint (and other) juleps. There is no alcoholic drink more readily identified with the moonlight-and-magnolias image of the Old South than the mint julep. The julep has its roots in the English practice of infusing alcohol ... http://www.hushpuppynation.com/mint-julep/ “Cover the berries with cold water and let boil a few minutes until done. Then strain, and to every pint of juice add one pound of granulated sugar. Put back on the fire. Tie up a little cinnamon, allspice and cloves in a thin muslin bag, and let boil with the juice until the ... http://www.hushpuppynation.com/blackberry-cordial/