Kathryn Tucker Windham - Southern Cooking to Remember

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title	:	Southern Cooking to Remember
author	:	Windham, Kathryn Tucker.
publisher	:	University Press of Mississippi
isbn10 | asin	:	0878057463
print isbn13	:	9780878057467
ebook isbn13	:	9780585227122
language	:	English
subject	Cookery, American--Southern style.
publication date	:	1994
lcc	:	TX715.2.S68W56 1994eb
ddc	:	641.5975
subject	:	Cookery, American--Southern style.

Page iii Southern Cooking to Remember Kathryn Tucker Windham

Page iv First published in 1977 by Strode Publishers Copyright 1994 by Kathryn Tucker Windham All rights reserved Manufactured in the United States of America 2nd Printing 1999 Designed by Cindy Warfield Clark Cover photo by Rand Williams The paper in this book meets the guidelines for permanence and durability of the Committee on Production Guidelines for Book Longevity of the Council on Library Resources. Library of Congress Cataloging-in-Publication Data Windham, Kathryn Tucker. Southern cooking to remember / Kathryn Tucker Windham. p. cm. Originally published: Huntsville, Ala. : Strode Publishers, 1978. "A Muscadine book." Includes index. ISBN 0-87805-746-3 1. Cookery, AmericanSouthern style. I. Title. TX715.2.S68W56 1994 641.5975dc20 94-3432 CIP British Library Cataloging-in-Publication data available

Page v Every man should eat and drink, and enjoy the good of all his labour, it is the gift of God. Ecclesiastes 3:13

Page vii Contents Preface ix Beverages 1 Soups & Sauces 7 Salads & Dressings 19 Breads 33 Meats, Game, Poultry, & Fish 51 Vegetables 87 Cheese & Eggs 105 Cakes, Frostings, & Fillings 117 Candy 143 Cookies 153 Desserts 165 Ice Cream & Frozen Desserts 180 Pies 188 Pickles, Relishes, & Preserves 201 Index 213

Page ix Preface Commercialized "Southern cooking," the kind advertised by gaudy signs along thousands of highways in the Deep South, has almost spoiled the reputation of real Southern food. Real Southern food, despite what its crass promoters and its bigoted detractors say, is not always fried, nor is it typically greasy or heavy or monotonous. And the notion that it must have its taste disguised by thick slatherings of catsup is blasphemous. Southern food is as delightful and as varied and as interesting as the region from which it comes: shrimp gumbo simmered along the Gulf Coast, roast venison from Alabama's piney woods, wild ducks from Georgia's marshlands, tall stacks of Tennessee mountain in-fare cakes, charlotte piled high in crystal bowls, dewberry cobbler, scuppernong wine, tender turnip greens with wedges of hot cornbread, peas cooked with ham hocks, Brunswick stew made by an old family recipe, fresh fish and hush puppies, chess pie, squash souffle, spoon bread, smothered quail with baked grits, chicken fried to a crisp (ungreasy) brown, thick slices of country ham with red-eye gravythe list goes on and on as good Deep South cooks and discriminating diners add their all-time favorite foods. Here is a collection of real Deep South recipes, a sampling of the foods that make even the simplest Southern meal a memorable experience.

Page 1 Beverages Pink lemonade made in the in the shade and stirred with a spade. On Summer Sunday afternoons, back before air conditioning imprisoned families inside their homes, drinking tall glasses of lemonade on the front porch (or on the back porch if the front porch was too sunny) was a family ritual across the South. Truth is lots more Southerners drank lemonade than ever tasted mint juleps. First on those Sundays came Sunday School and worship services. Families gathered in frame churches, their windows open wide as a petition for relief from the heavy heat, to sing and to pray and to listen to the Word. After church, after a brief time of complaining about the weather and exchanging news with friends, came Sunday dinner, a big meal with fresh vegetables, rice and gravy, hot biscuits and corn bread, fried chicken or roast beef, cake or pie, and iced tea ("Don't use all the icesave some for the lemonade!").

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