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Classic
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page 106
JAMBALAYA OF FOWLS AND RICE
Cut up and stew a fowl; when half done, add a cup of raw rice, a slice of ham
minced, and pepper and salt; let all cook together until the rice swells and
absorbs all the gravy of the stewed chicken, but it must not be allowed to get
hard or dry. Serve in a deep dish. Southern children are very fond of this; it
is said to be an Indian dish, and very wholesome as well as palatable; it can be
made of many things.
COLD SLAW WITH HOT SAUCE
Chop fine a firm white head of cabbage, or better than that, slice it with a
patent slicer; lay it in very cold water for an hour, then take it out, drain
it, and when drained thoroughly, place it in the dish it is to be served in and
pour over it the following sauce: Take two cups of strong vinegar to a quart of
cut cabbage, stir in it one teaspoonful of mustard and salt, a tablespoonful of
butter, and three teaspoons of white sugar. Make this all hot, and at the last
moment stir in the yolks of two or three eggs; stir rapidly and pour on to the
chopped cabbage in the dish. It should be served instantly or the sauce will
harden.
PLAIN COLD SLAW, WITH VINEGAR
This is made by chopping or slicing the cabbage as in the above recipe. When it
is soaked, and is cool and firm, dust pepper on it, throw in a little salt and
pour over it a cup of cold, sharp vinegar. Sliced hard-boiled eggs are a great
improvement if put over the cabbage when sent to table. Sliced onions also make
a good salad when seasoned with salt, pepper and vinegar. Mix a little sweet,
sliced vegetable pepper with the onions.
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