The Gift of Southern Cooking · Recipes and Revelations from Two Great American Cooks by Lewis, Edna -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Dedication Epigraph Contents Introduction I. Welcome to the Southern Table: Relishes, Condiments, and Drinks

Shrimp Paste Pimento Cheese A Note on Roasting and Peeling Peppers Spicy Eggplant Relish Candied Bacon Red Pepper Catsup Dried Fig Relish A Note on About Ceylon Cinnamon Cranberries with Orange Zest and Port Green Tomato Preserves Cucumber Pickles Chowchow Hot Pepper Vinegar Candied Kumquats Apple Chutney Old-Fashioned Fig Preserves Pear Relish Strawberry Preserves Sugared Raspberries Hot Chocolate Eggnog Homemade Lemonade Iced Tea Mulberry Acid Agua de Sandia (or Watermelon Punch) Blackberry Cordial

II. A Demitasse of Soup—The Essence of Flavor: Good Soups and Stocks

What’s a Good Soup Pot? The Flavor of Nutmeg Scott’s Chicken Stock If You Don’t Have Homemade Stock Miss Lewis’s Very Rich Chicken Broth Chicken and Seduced Vegetable Soup She-Crab Soup Turtle Soup with Dumplings Smoked Pork Stock A Simple Oyster Stew Tomato-Basil Soup Minted Soup of English Peas Purée of Yellow Crookneck Squash Soup Puréeing Soups Purée of Pumpkin Soup Using Semi-Ripened Cheese as a Garnish for Pumpkin Soup Silken Turnip Soup Cream of Rutabaga Soup Chestnut Soup Bacon Fat How to Peel Chestnuts

III. Sweet and Sharp—From Coleslaw to Caveach: Salads and Dressings

Boiled Dressing Mayonnaise Chicken Salad Old-Fashioned Dressing Coleslaw Tomato Aspic Potato Salad Deviled Eggs Salad of Cucumber and Radishes Red Onion, Cucumber, and Tomato Salad Field Peas Tomato–Field Pea Salad with Garlic Mayonnaise Sliced Cucumbers Dressed with Vinegar and Sugar Caveach: A Cold Fish Salad Wilted Salad BLT Salad Shrimp and Jerusalem Artichoke Salad Asparagus with Cucumber Dressing

IV. Centerpiece Dishes—Everything in its Season: Fish, Seafood, Poultry, and Meat

Grilled Bacon-Wrapped Mountain Trout with Green Onion Sauce Fried Soft-Shell Crab with Brown Butter and Capers Honestly Good Crab Cakes with Spicy Dipping Sauce Whole Red Snapper Roasted Greek Style Frogmore Stew Shad with Shad Roe Stuffing Fried Oysters A Fish Fry for Porgy Sautéed Frogs’ Legs with Brown Butter and Capers Grandmaw Peacock’s Chicken and Rice Country Captain and Crispy Thin Onion Rings Roast Chicken Roast Turkey with Giblet Gravy and Cornbread-Pecan Dressing Chicken Baked with Delicate Herbs and Bread Crumbs Southern Pan-Fried Chicken Tomato Gravy Roast Duckling Stuffed with Oysters and Red Rice Grilled/Broiled Quail or Squab Thyme-Smothered Chicken MEAT Smithfield Ham Baked with Madeira Country Ham Steak with Red-Eye Gravy Bay-Studded Pork Shoulder with Sauce of Wild Mushrooms Thyme-Scented Loin of Pork with Muscadine Grapes and Port Baked Pork Chops with Cranberries Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes Slow-Cooked Oxtails Pigs’ Feet in Savory Tomato Sauce Lamb or Veal Shanks Braised with Green Tomatoes Braised Beef Short Ribs

V. Spicy Collards and Sweet Potatoes: Vegetables and Side Dishes

Skillet Asparagus Skillet Scallions Creamed Scallions Watercress Cooked in Pork Stock Braised Spring Vidalia Onions Roasted Beets in Ginger Syrup Variation: Hot Buttered Roasted Beets Cymling Squash in Light Tomato Sauce Simmered Yellow Squash Garlic Green Beans Fresh Okra in Alabama Roasted Okra Corn on the Cob Boiled in the Husk Fried Green Corn Variation: Creamed Corn Scalloped Tomatoes Scalloped Green Tomatoes Sauté of Heirloom Tomatoes and Okra with Bacon Garnish Pole Beans Simmered in Pork Stock Lady Peas Cooked in Pork Stock Fried Eggplant Simple Boiled Cabbage Braised Cabbage An Assembly of Southern Greens Cooked in Pork Stock Buying, Trimming, and Washing Greens Spicy Collards in Tomato-Onion Sauce Mashed Turnips Whipped Rutabagas A Note About Cooking Sherry Savory African Squash Sautéed Apples with Chestnuts Deep-Fried Celery Hearts Roasted Parsnips Cardamom-Scented Whipped Sweet Potatoes Sweetness in Sweet Potatoes Lemon-Glazed Sweet Potatoes Sweet Potato Casserole White Sweet Potatoes Baked in Pastry Plain Rice Yellow Rice Coconut Rice To Prepare Coconut Old-Fashioned Creamy Grits Shrimp Paste and Grits

VI. Come Evening, It’s Suppertime: Supper Dishes, Good for Lunch and Breakfast, Too

Okra Pancakes Corn Pudding Baked Eggplant with Peanuts Butter Beans in Cream with Country Ham and Chives Turnip Greens with Cornmeal Dumplings Pumpkin Roasted with Rosemary and Walnuts Cornmeal Soufflé A Note on Beating Egg Whites Salmon Croquettes Macaroni and Cheese Catfish Stew Breakfast Shrimp for Supper Trout Roe with Scrambled Eggs Asparagus and Scallion Pie Stuffed Peppers Chanterelles on Toast Three Good Poultry Hashes Turkey Hash with Chestnuts Squab or Quail Hash Chicken Hash Red Rice

The White Flours Used (and How They Are Measured) White Loaf Bread Really Good Sandwiches on White Bread Yeast Rolls from Potato Starter Variation: Cloverleaf Rolls Scalded Milk Sally Lunn Variation: Sally Lunn the Coffee Cake Cornmeal for Cornbread Our Favorite Sour Milk Cornbread A Quick Sour Milk Cornbread Vegetable Bake Dorothy Peacock’s Skillet Cornbread Dorothy Peacock’s Deep-Fried Cornbread or Fried Hot-Water Cornbread Fresh Corn Fritters Tips on Deep-Frying Cornbreads Tips for Griddle and Pan Cakes Corn Griddle Cakes Hush Puppies Cornmeal Muffins Cornmeal Crisps Angel Biscuits Cane Syrup Popovers Sourdough Pancakes Buttermilk Pancakes About Beni Seeds Beni Wafers Crispy Thin Biscuits Cheese Straws Homemade Baking Powder Good Lard Hot Crusty Buttermilk Biscuits

VIII. It Doesn’t have to be Fancy: Pies, Custards, Cobblers, and Puddings

Virginia-Style Blackberry Cobbler with Nutmeg-Brandy Sauce Variation: Peach Cobbler Peacock Family Alabama-Style Blackberry Cobbler What’s a Cobbler? Basic Pie Dough Cardamom-Scented Sugar Cubes Bourbon-Pecan Pie Egg Custard Pie Lemon Chess Pie Country-Style Rhubarb Tart with Rich Custard Sauce Banana Pudding A Note About Silpats Warm Tender Cakes with Guava Syrup and Cream Chocolate Fritters Egg Custard Baked in Custard Cups Gooseberries Baked in Custard Whipped Cream Coffee Jelly

IX. Cakewalk Winners, as good as Ginny Haystalk’s: Cakes, Cookies, and Confections

Pound Cake with Lemon-Butter Glaze Orange Marmalade Layer Cake Small Cakes Angel Food Cake Lane Cake Very Good Chocolate Cake Dark Molasses Gingerbread Cake with Soft Whipped Cream Old-Fashioned Tea Cakes Three-Layer Carrot Cake Fresh Apple Cake with Caramel Glaze Lemon Cheese Layer Cake Pineapple Upside-Down Cake Boiled Peanut Butter Cookies Cats’ Tongues Spritz Cookies Nut Butter Balls Chocolate Macaroons Peanut Brittle Vanilla Sugar Marshmallows Spiced Pecans

X. Perfectly Ripe and Sweet—And a Hand-Cranked Freezer: Ice Cream, Ices, and Fruits

Homemade Vanilla Ice Cream Two Chocolate Sauces Edna Lewis’s Famous Chocolate Sauce Scott’s Bitter Chocolate Sauce Strawberry Ice Cream Variation: Peach Ice Cream Ice Milk Tangerine Ice Watermelon Ice Sliced Peaches in Milk Ambrosia Rhubarb Compote Glazed Strawberries Chestnuts in Heavy Syrup Apples Baked in Pastry with Clabber and Nutmeg Sauce Warm Apple Crisp Candied Mint Leaves and Violets Mixed Berry Shortcake

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