|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Hydrangeas and Stock
Joe Anna Arnett
Buy This at Allposters.com
La Belle Cuisine
Southern
Heirloom Recipes
The Jackson Cookbook
1971, Symphony League of Jackson
“I
daresay any fine recipe used in Jackson could have been attributed to a
local
lady, or her mother – Mrs. Cabell’s Pecans, Mrs. Wright’s
Cocoons, Mrs. Lyell’s
Lemon Dessert. Recipes, in the first place, had to
be imparted – there was some-
thing oracular in the transaction – and
however often they were made after that
by others, they kept their right
names. I make Mrs. Mosal’s White Fruitcake every
Christmas, having got
it from my mother, who got it from Mrs. Mosal, and I often
think to make a
friend’s fine recipe is to celebrate her once more, and in that
cheeriest, most aromatic of places to celebrate in - the home kitchen."
Mrs.
Cabell’s Pecans
4
cups brown sugar
4
tablespoons cold water
2
cups toasted pecans
1
stick butter (1/4 pound)
Boil
sugar and water 1 1/2 minutes. Add pecans and butter; mix. Then
cook 2
minutes. Remove from stove; drop in clusters on waxed paper.
Mrs. T. B. Cabell
Mrs. Wright’s Cocoons
1
3/4
sticks butter [14 tablespoons,
3/4 cup plus 2 tablespoons]
4 tablespoons confectioners’ sugar
[plus additional for rolling]
2 cups sifted flour
1 teaspoon water
2 teaspoons vanilla
1 cup finely chopped pecans
Cream
butter and sugar. Add flour, water and vanilla and mix well. Add
pecans
last. Chill in refrigerator about 20 minutes. Then form into small
balls and
roll each ball into cocoon shape. Place on ungreased cookie sheet
and bake at 325 degrees [F.] for about 30 minutes until firm and crisp but
not
brown. Remove from oven and allow to cool before rolling each piece
in
confectioners’ sugar. Makes about 3 dozen cookies.
Mrs. William R. Wright
Mrs. Mosal’s White Fruit Cake
1
1/2
cups butter
2 cups sugar
6 whole eggs
1 teaspoon fresh grated nutmeg
1 teaspoon vanilla
1 cup whiskey [plus additional for soaking]
4 cups sifted flour
2 teaspoons baking powder
1 pound chopped pecans
1 pound crystallized cherries, half red, half green
1 pound crystallized pineapple, half red, half green
Cut
fruit in small pieces and dust with 1 cup flour. Cream butter and sugar
well; add eggs 1 at a time. Sift dry ingredients with remaining 3 cups
flour;
add this to sugar mixture alternating with whiskey. When well
blended, add
fruit and pecans. Bake in tube pan at 225 degrees [F] for about
2 hours.
When done, pour 1/4 to 1/2 cup whiskey over while still hot. Serves
20-24.
Mrs. J. A. Mosal
Lemon Daffodil Dessert
6
eggs
1 cup sugar
1/2 cup lemon juice
Envelope unflavored gelatin
1/2 cup cold water
1 angel food cake
1 cup heavy cream
Combine
in double boiler stiffly beaten egg yolks, 1/2 cup sugar, lemon
juice and
cook until it thickens. Remove from heat and stir in gelatin
which has
been
softened in cold water. Cool until partially set. Remove
crust from
cake and
cut cake in bite size pieces. Beat egg whites until
stiff. Gradually
add
remaining 1/2 cup sugar and mix well. Whip
cream. Fold cream into
meringue
with gelatin [mixture] and add
cake and top with remaining
whipped cream.
Let stand overnight.
Mrs. Garland Lyell
(See also my
grandmother’s version of this dessert:
Angel Lemon
Pudding.)
Mayonnaise
“Legend
has it that this recipe from Mrs. Power originated with Ernest
Helm
and
Charles Pierce, who ‘brought mayonnaise to Jackson’.”
Put
on ice to cool before beginning, oil and eggs. Put the yolks of 1 or 2
eggs
into a soup plate or bowl, and add a teaspoonful lemon juice and
beat
for a
few moments; then add, very slowly, olive oil until the mixture
begins
to
thicken. Then add 1 teaspoonful salt (mustard, if desired), small
amount
of
cayenne pepper, and teaspoonful of lemon juice; beat all to-
gether and add
more olive oil, but do not pour in too much at a time, for
fear of curdling.
Add lemon juice until the juice of two lemons has been used, adding as
the
mixture thickens, and adding olive oil until the dressing is as thick as
desired.
If the dressing curdles in making, add the curdled mixture, a
teaspoonful at
a time to a fresh cold yolk.
Miss Anabel Power
Links to other recipes Ms. Welty might have enjoyed can be found in
Notes
from a Southern Expatriate, with Recipes
Article Archives Index
Food Features Index
Favorite Recipes Index
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
La Belle Cuisine 
