November 23, 2008

Stew your cranberries in a covered saucepan till soft, then pulp them through a hair sieve, return them to the saucepan, with equal weight of good brown sugar, and a spoonful of butter. A little water should be added, or the sauce will be too thick. To be served hot.
—Mary Ann Bryan Mason, The Young Housewife’s Counsellor (sic) and Friend: Containing Directions in Every Department of Housekeeping, 1875.

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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