From Kitchen Kapers.
From Dixie Dishes.
These cookbooks and more can be found in the online catalog and are available for use in the North Carolina Collection.
Don’t worry about not having time to make a home cooked meal before the big UNC vs. Duke game tonight. These recipes will have you well fed and on time to cheer on the Tar Heels!
Did you know the North Carolina Collection has a vast collection of cookbooks? Here are a few recipes from some early 1900s cookbooks that may help with your party planning.
From Capital City Recipes
Or for the more daring…
From Capital City Recipes
I was raised in the Midwest, a place where fruit-flavored gelatin offers virtually endless possibilities for culinary creativity. Fruit, vegetables, and various creamy substances all found their way into the many congealed salads of my youth. I thought myself well desensitized to any and all strange Jello dishes until I found a North Carolina recipe that puts all my previous experiences to shame: Tuna Fish Ring. If you are interested in recreating the experience for yourself, the recipe is as follows:
Tuna Fish Ring
1 package lime jello
1 cup mayonnaise
1 cup finely chopped celery
1 cup finely chopped stuffed olives
1 cup finely chopped sweet mixed pickles
1 small can tuna fish (flaked)
2 teaspoons vinegar
pinch of salt
Prepare jello according to directions. When slightly congealed, mix in all ingredients. Pour into ring mold and place in refrigerator for several hours. Turn out on large flat dish and surround with lettuce.
From Carolina Cooking, a cookbook published by the Chapel Hill Junior Service League, 1955.
The Jargon Society, founded by North Carolina poet Jonathan Williams, has been publishing fine press editions of innovative poetry and art for more than half a century. But apparently that’s not all they do. I ran across White Trash Cooking (Jargon Society, 1986) in the North Carolina Collection stacks this afternoon. Of all of the outstanding recipes in this book, if I had to pick just one to share, I think this would be it:
Make sure all the hair is cleaned off the squirrel. Cut it up. If it’s old and tough, put it in the pressure cooker for about 15-20 minutes.
Salt and pepper it. Cover with flour and fry in a cast iron skillet on a medium fire until brown and tender. This is a real sweet meat.
You can smother a squirrel just like a chicken.
This begs the question, what kind of wine would you serve with a fried squirrel? I think the answer is obvious: Cheerwine.
This holiday season, don’t settle for store-bought egg nog. Make your own, the way they used to in eighteenth-century North Carolina. We found this recipe in William Attmore’s Journal of a Tour to North Carolina, 1787 (James Sprunt Historical Publications vol. 17 no. 2., 1922, pp. 42-43):
Tuesday, December 25. This Morning according to North Carolina custom we had before Breakfast, a drink of EGG NOG, this compound is made in the following manner: In two clean Quart Bowls, were divided the Yolks and whites of five Eggs, the yolks & whites separated, the Yolks beat up with a Spoon, and mixt up with brown Sugar, the whites were whisk’d into Froth by a Straw Whisk till the Straw wou’d stand upright in it; when duly beat, the Yolks were put to the Froth; again beat a long time; then half a pint of Rum pour’d slowly into the mixture, the whole kept stirring the whole time till well incorporated.