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WB01419_1.gif (2752 bytes)    La Belle Cuisine

Southern Heirloom Recipes

A Tribute to Eudora Welty
April 13, 1909 - July 23, 2001

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."



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“I am a writer who came of a sheltered life. A sheltered life can be
a daring life as well.  For all serious daring starts from within.”
~ Eudora Welty

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Roses and Magnolia
Roses and Magnolia
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Jessica's Roses
Jessica's Roses
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Hydrangeas and Stock
Hydrangeas and Stock
Joe Anna Arnett
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La Belle Cuisine


Southern Heirloom Recipes
The Jackson Cookbook icon
1971, Symphony League of Jackson

A Tribute to Eudora Welty

 from the foreword, by Eudora Welty:

“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.)



“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

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