– The Historic Foodie (a.k.a. Victoria Rumble)
The Dec. 1907 issue of Good Housekeeping contained receipts for Southern-style vegetables which may be of interest to those whose gardens are doing especially well. My family has always been fond of the cashew, fried green tomatoes, and peas and rice. The writer said the receipts had been plantation favorites for many generations.
BAKED CASHAW. Cashaw is a vegetable resembling the northern winter squash; it matures in the summer, and may be stored away for winter use, as are pumpkins. It is very delicate and finely flavored when properly cooked. Chop off the long neck, which may be sliced and fried, like potatoes; split open the hollow round part of the cashew, and scrape out the seeds, wipe, and bake in a slow oven till tender; scrape the flesh out of the rinds, mash and mix with a tablespoon of butter, a little salt, a cup of sugar, an egg and a sprinkle of nutmeg; put this mixture back into the empty rinds and bake until brown on top. Serve as a vegetable, and eat with gravy or hot butter.
SWEET POTATO PONE
Pare and grate two large sweet potatoes, mix with a cup of molasses, with a pinch of soda dissolved in it, a little salt, two tablespoons of melted bacon grease, or butter, a tablespoon of flour, and a small quantity of ground spice. Pour the mixture into a hot greased pan and bake very slowly till well done and quite brown. Eat this hot or cold, with gravy and meat or with milk and sugar, just as you prefer.
PEAS AND RICE
Wash a cup of dried field-peas, commonly called “cowpeas”, or, if green, two cups will be necessary. If dried peas be used pour into boiling water, but if green, into cold, and add two or three slices of bacon and boil in plenty of water till nearly tender; then add a cup of washed rice, a pod or two of red pepper, and a little salt. Stew slowly till the peas and rice are very tender, shaking the pot to prevent scorching. This needs careful cooking for a long time, but is a very excellent stew.
Pare and split open a large eggplant, boil until tender, remove all the seeds possible, and mix with two tablespoons of flour, an egg, salt and pepper, and a small onion, finely chopped; drop into spoonfuls of boiling lard, and fry brown.
FRIED GREEN TOMATOES
Cut into thin slices large green tomatoes, sprinkle with salt and dip into cornmeal, fry slowly in a little butter till well browned, keep the frying pan covered while they are cooking so they will be perfectly tender. These are very delicately flavored and much easier to fry than ripe tomatoes. They make an excellent breakfast dish.
FRIED OKRA WITH TOMATOES
Chop into slices a dozen pods of young okra, fry until brown in a little butter, and add a cup of stewed tomatoes; season with salt, pepper, and a little sugar, and simmer for a few minutes. Pour over slices of hot toast.
Have a few slices of good bacon simmering in a saucepan, wash and cut the ends off a dozen pods of tender okra, add to the bacon and let it cook slowly till very tender; drain, remove bacon and serve with rice.
For an updated presentation for the fried green tomatoes use them to make a BLT, serve them layered with sliced fresh mozzerella, chipotle mayo, or drizzle with ranch or blue cheese dressing.
Blissful Meals Yall,