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The table held only the kickshaws—cakes, candy, nuts, syllabub and custard. Wide handsome plates piled high with tempting sliced cake sat up and down the length of it, with glass dishes of gay candies in between.
— , Dishes & Beverages of the Old South, 1917
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November 21, 2008
Joint chicken or cut in joints, dip in sweet milk, dredge with white corn meal instead of flour ; salt and pepper. Fry in boiling hot fat. (I preferred lard and butter mixed.)
Make a cream gravy. Serve with corn fritters made of canned or fresh corn. For three to four, one can of corn or six ears cut. Make a batter same as for hot cakes; put corn, salt and sugar to taste. Pour out of end of spoon into boiling fat. Cook a golden brown and serve.
—Mrs. J. E. Buckley, Echoes Of Southern Kitchens. Compiled and published by the Robert E. Lee Chapter, United Daughters of the Confederacy No. 278, Los Angeles, 1916
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