Like mother used to make

Like Mother Used To Make was written by Christine Terhune Herrick also author of Sunday Night Suppers The Expert Maid Servant The Chafing Dish Supper Etc. Etc.. Christine Terhune Herrick (June 13 1859 – December 2 1944) was an American author who wrote mostly about cooking and housekeeping. She published many articles in Harper's Bazaar and was also a journalist. Most of the recipes in this book are attributed to her mother Mary Virginia Terhune (née Hawes December 21 1830 – June 3 1922) also known by her pen name Marion Harland and also an author of books relating to cooking and housekeeping. This book was written in 1912 and published in Boston. It contains over 175 very interesting recipes that were popular at the time. (216 pages)The Publisher has copy-edited this book to improve the formatting style and accuracy of the text to make it readable. This did not involve changing the substance of the text. Some books due to age and other factors may contain imperfections. Since there are many books such as this one that are important and beneficial to literary interests we have made it digitally available.Contents:Chapter I Breads of Various Sorts — Chapter II Oysters and Terrapin — Chapter III Hog and Hominy — Chapter IV Chicken Cookery — Chapter V Salads and Vegetables — Chapter VI Southern Sweet Dishes — Chapter VII Pickling and Preserving — Chapter VIII Old-Time Thanksgiving Fare — Chapter IX Christmas Cheer — Chapter X A Few Christmas Candies — Chapter XI Easter Dainties — Chapter XII Uncommon Ways to Cook Common Vegetables — Chapter XIII Cooking of Dried and Smoked Meats and Fish — Chapter XIV Hot Weather Suggestions — Chapter XV Hot Weather Recipes — Chapter XVI System in Housekeeping — Chapter XVII Home-made Aids to Housekeeping — Chapter XVIII Home Dinners Without a Servant — Chapter XIX Entertaining Without Service — Chapter XX The Stag Repast Without Service — Chapter XXI Home-made Cakes for Afternoon Tea.Excerpts:.....Show me the man or woman of Virginia birth or breeding who believes it is possible to get as good oysters at the North as you can find at the South! In vain may you dilate upon the merits of Shrewsburys or Blue Points or Buzzard's Bay oysters. Arguments and proofs go for naught. At the end of the discussion the reply will match the statement made at the beginning: There are no oysters I have ever eaten equal to York River and Chesapeake Bay oysters. And there is likely to be the further statement They don't know how to cook them up North as they do down home. In other words they don't taste like mother used to make.STEWED OYSTERS:.....Not oyster stew if you please! It was never called that in the old times and I don't believe it has that name applied to it at the South even now except by outsiders......Add a half pint of hot water to the liquor drained from two quarts of oysters. Put a little salt and pepper with it set over the fire and let it boil up once. Turn in the oysters and let them cook for not more than five minutes or until the gills begin to crimp. Watch carefully for this stage as every second beyond it means injury to the flavor of the oyster. Add two tablespoonfuls of butter and a large cupful of boiling milk. Take from the fire immediately and serve as soon as possible. Never let them stand at the back of the stove and keep warm unless you prefer them tough and tasteless.STUFFED POTATO BOATS:.....Bake potatoes and cut them with a sharp knife in halves lengthwise. Scoop out the insides and mash with a little cream melted butter and salt and white pepper to taste. Pack this mixture back into the halved cases laying them in rows on a platter. On the top of each potato boat thus made put a great spoonful of meringue made by beating the whites of two eggs very light. Set at once in the oven and leave there just long enough for the meringue to color at the edges.