Exactly as printed, 1883
GUMBO FILLET. - Joint and dredge well with flour a full grown chicken; put in a pot with sufficient lard to fry it, adding a sliced onion. Be careful not to burn it. When fried, add two quarts of boiling water, a slice of ham trimmed free from the coarse fat, salt, black and red pepper, a few cloves and grains of allspice if liked; stew until soup is rich with pieces of chicken; turn into tureen and add one tablespoon of fillet if fresh, two if not fresh; stir well to avoid lumping, and do not cover after adding fillet; add as many oysters as you please; they must previously be cooked, but not more than five minutes. The soup is best made by adding liquor of one quart of oysters to two quarts boiling water. Fillet is pulverized sassafras leaves dried and sifted; can be made at home readily. - Mrs. S., La. TO CAN CORN.-Put the corn raw into tin cans, then fill with cold water even with the top of the corn; solder up the can, pricking a small hole in the cover. Solder that also. Boil the cans and contents in boiling water two and a half hours; then with a hot iron open the small hole and let the gas blow out, after which solder up and boil again two and a half hours and set away for use. Peas, string beans and Lima beans can be put up in the same way.
SWEET POTATOES. - Boil or stew large potatoes until nearly done; take out, peel and slice, not quite half an inch thick. Put in baking pan with very little water; sprinkle thickly with white sugar and spread each slice with butter; brown in oven. Carolina style and a favorite dish all over the South.-Mrs. Eckford, Atlanta, Ga.
The Dixie Cook-Book, 1883. Public domain; transcription unaltered.