Dishes & Beverages of the Old South Part 5

_Oatmeal Cookies_: (Mrs. T. G. Petre.) Beat together until creamy, one egg, half cup sugar, third cup b.u.t.ter, third teaspoonful soda mixed with one cup sifted pastry flour, half teaspoonful each of salt and cinnamon, then add one cup rolled oatmeal, half cup each of shredded nuts and raisins. Mix well, drop on greased tin, and bake in a slow oven. Do not let the stiffness of the dough induce you to add milk or water.

_Tea Cakes_: (Betsy Vaughn.) Cream together a cup and a half of b.u.t.ter, and two cups and a half of sugar, add to five eggs beaten very light, mix well, then add a cup and a half of b.u.t.termilk with a small teaspoonful of soda dissolved in it. Pour upon flour enough to make a soft dough, flavor with nutmeg, roll out a quarter-inch thick, cut with a small, round cutter, and bake in a quick but not scorching oven.

_Tea Cakes_: (M. L. Williams.) Beat five eggs very light, with five cups of sugar, a heaping cup of lard, well creamed, and two cupfuls of sour milk, with a teaspoonful of soda dissolved in it. Mix through enough flour to make a soft dough, roll half an inch thick, cut out and bake in a quick oven.

_Plain Soft Gingerbread_: Dissolve a desert spoonful of soda in a cup of boiling water, add to it a cup of rich mola.s.ses, along with three tablespoonfuls of melted b.u.t.ter. Mix well through two and and one half cups sifted flour, add ground ginger and alspice to taste, and bake in a moderate oven.

_Mammy's Ginger Cakes_: Beat four eggs very light with a good pinch of salt and a cup of coffee sugar. Add three cups of rich mola.s.ses, and a cup of boiling water with two teaspoonfuls soda dissolved in it. Mix well in two tablespoonfuls pounded ginger. Sift five pints of flour with a teaspoonful of salt, rub into it lightly two cups sweet lard, then add the mola.s.ses mixture and knead to a firm dough, adding more flour if needed or, if too stiff, a little sweet milk. Roll out half an inch thick, cut into big squares, bake in a quick oven, and brush over the tops while blazing hot a little b.u.t.ter, mola.s.ses and boiling water. Let stand in a warm place until dry. These might properly be called First Monday Ginger Cakes, since our Mammy made them to sell upon that day to the crowds which came to court, thereby turning many an honest fip or picayune.

_Family Gingerbread_: Cup and a half dark mola.s.ses, half cup sugar, small cup melted lard, cup boiling water with teaspoonful soda dissolved in it, pinch of salt, sifted flour enough to make rather stiffer than pound cake batter. Spices to taste--ginger, allspice, nutmeg, all in powder, is a good mixture. Bake rather quickly.

_Solid Chocolate Cake_: (Mrs. R. Heim.) Cream together one cup b.u.t.ter, two of sugar, add six egg-yolks beaten light, then add alternately one cup sour milk with teaspoon soda dissolved in it, and three cups sifted flour. Fold in egg-whites stiffly beaten then add half cake Baker's chocolate melted, and three teaspoonfuls vanilla. Stir hard a minute, pour in deep, well greased pan, and bake in moderate oven.

_Coffee Cake_: (Mrs. R. Heim.) Beat together until light, one egg, one cup sugar, b.u.t.ter the size of a large egg. Add alternately one cup milk, and two cups flour with two teaspoonfuls baking powder sifted in it.

Put in pan, and sprinkle thickly all over top with sugar and powdered cinnamon. Bake rather quickly but do not scorch.

_Fig Pudding_: (Mrs. R. Heim.) One pound figs, half pound suet, six eggs, two cups sugar, three cups biscuit crumbs. Run figs, suet and crumbs through grinder, beat eggs very light, add other ingredients, beat again, and steam or boil in b.u.t.tered mold, tied in well scalded bag, four hours. Serve hot with this sauce. Beat to a light cream, one cup b.u.t.ter with two cups sugar. Add two eggs very well beaten, then gradually two tablespoons vinegar and one of vanilla. Cook a long time in double boiler, stirring constantly, or it will not be smooth. Keep hot until served.

_Thin Ginger Snaps_: (Mrs. R. Heim.) Mix a cup of melted lard well through two of mola.s.ses, add a pinch of salt, spices to taste, and enough flour to make a soft batter. Drop by small spoonfuls on a well-greased baking sheet, and cook in quick oven.

_Measure Pound Cake_: (Leslie Fox.) Cream well together, one cup b.u.t.ter, one and three-quarter cups sugar, when very light, drop in an egg-yolk unbeaten, beat hard, put in another yolk, beat again hard, then another, and repeat the hard beating. When very light add alternately two and one-half cups flour, and one cup milk, mix well, then add half a cup flour sifted three times with three even teaspoonfuls baking powder.

Follow this with the egg-whites beaten stiff. Flavor with brandy--a tablespoonful and a half. Bake in a moderate oven about an hour. Serve with any approved pudding sauce, or use as other cake. Nearly as good as the pound cake of our grandmothers.

_Kisses_: (Mrs. R. Heim.) Add to four fresh egg-whites unbeaten, a tiny pinch of salt, two teaspoonfuls water, and three cups fine sugar. Beat hard for at least half an hour--until the mixture is smooth and stiff.

Drop from point of spoon upon b.u.t.tered paper, and harden in an oven cool enough not to color.

[Ill.u.s.tration: _Meat, Poultry, Game, Eggs_]

_Barbecued Lamb_: The middle piece, known to butchers as "the bracelet,"

is best for barbecuing. Have it split down the backbone, and the rib-ends neatly trimmed, also the ribs proper, broken about midway, but not quite through. Wash clean, wipe dry, rub over well with salt, then p.r.i.c.k in tiny gashes with a sharp-pointed knife, and rub in well black pepper, paprika, a very little dry mustard, then dash lightly with tabasco. Put a low rack in the bottom of a deep narrowish pan, set the meat upon it, letting only the backbone and rib-ends touch the rack.

This puts it in a sort of Gothic arch. Keep it so throughout the cooking. Put a cupful of water underneath--it must not touch the meat.

Have the oven very hot, but not scorching--should it scorch in the least turn another pan over the meat for the first hour of cooking. Add more water as the first boils away, but do not baste the meat--the water is merely to keep it from getting too hard. Roast till the fat is crisped and brown throughout, the lean very tender. Take up on a broad, hot dish, and in serving cut along the ribs, so as to let each portion include the whole length of them, as well as part of the backbone. Serve with a sauce, of melted b.u.t.ter, mixed with equal quant.i.ty of strong vinegar, boiling hot, made thick with red and black pepper, minced cuc.u.mber pickle, and a bare dash of onion juice. This is as near an approach to a real barbecue, which is cooked over live coals in the bottom of a trench, as a civilized kitchen can supply.

The middling of a pig weighing less than a hundred pounds, well sc.r.a.ped, washed clean, and likewise roasted on a rack after seasoning it well, makes a fine dish. The sauce for it should include minced green peppers, instead of cuc.u.mbers. If you happen to have a pepper mango, cut it fine, and let it stand in the hot sauce ten minutes before serving.

_Beefsteak with Bacon and Onions_: Fry crisp a pound of streaky bacon, take up and keep warm. Make the fat bubble all over, lay in it a steak, wiped clean, seasoned with salt and pepper, and dredged lightly with flour. Sear it well on both sides--take from the fat, lay on broiler, and cook for ten minutes, turning once. Serve thus if you like it rare--if contrariwise you want it well done, set the steak on a rack or broiler in a hot oven, and let it cook there for fifteen to twenty minutes, according to thickness. Meantime dredge more flour into the fat, let it brown a minute, then lay in large, mild onions thinly sliced. Fry to a light brown, and serve around the steak. Serve the gravy separately, adding to it just before taking up, a little hot water, and shaking the pan well. This may be varied by frying with the onions or instead of them, sliced tomatoes, and green peppers finely shredded. Or cut large, very meaty tomatoes, unpeeled, into thick slices, pour off the gravy, lay them in the hot, greasy pan, season well with pepper and salt, and cook five minutes, turning them and seasoning the other side. Lay the bacon on the tomatoes--otherwise put it around the steak outside the onions.

_Boned Fresh Ham_: It had better not be too big--ten pounds is about the limit. Have the bone removed, but do not throw it away. Instead break it in pieces and boil them three hours in water to barely cover. Wipe the ham well inside and out, rub the inside over lightly with b.u.t.ter, season with salt and pepper, and pour in a little vinegar. Rub salt well over the outside and let stand on ice several hours. Make a stuffing of grated breadcrumbs, with minced pork fat, a sprig of celery chopped fine, half an apple, also chopped fine, salt, pepper, paprika, a pinch of sage in powder, and the least shred of thyme and lemon peel. A chestnut stuffing can be used, or one whose foundation is grated sweet potato. Fill the bone cavity, firmly but not too full, skewer or sew together the cut edges, and tie around twice with narrow tape. Turn over, score the skin well, rub it with soft b.u.t.ter or bacon fat, dredge lightly with flour, then with black and red pepper, also lightly with sugar, and lay on a low rack in a pan. Fill in sweet cider, or sound claret till it stands halfway up to the ham, cover with a close-fitting upper pan, and put into a hot oven. Cook for two hours, lifting the pan now and then, and basting the meat. Uncover, and make very, very crisp.

Serve on a hot dish, with candied sweet potatoes laid around. Add boiling water to the liquor in the pan, shake it well about, and pour into a gravy boat. Or pour off the grease, add a sprinkle of flour, let it brown on top the stove, and put to it the strained liquor the bone was boiled in. Cook three minutes, and serve in the gravy boat. If the bone liquor is not used this way, make it the foundation of pea or cabbage soup. In carving cut through and through so as to serve the stuffing with each portion.

_Roast Beef_: Sc.r.a.pe and wash clean, wipe dry, sear cut sides well, either in bubbling fat, or under gas flame, set on a small rack in a deep pan, sprinkle well with salt and pepper, dredge on flour scantly, pour water underneath till it stands half an inch deep, cover close, set in a hot oven and cook until tender. Basting will not be needed until the pan is uncovered--then add a little more water, boiling hot, baste thoroughly, return to oven, and brown. If you like, add sliced tomatoes, minced onions, shredded green peppers, carrots cut small, and very tender green peas after uncovering--they will cook while the meat is browning, and can be served all together in a separate dish.

_Pot Roast_: Wash and dry, then brown lightly all over in hot bacon fat, and lay upon a small rack in the bottom of a deep pot, seasoning well with salt, pepper, and paprika. Pour on a little Cayenne, vinegar, add a spoonful of hot fat, then pour in enough boiling water to come half way up the meat, cover tight, and simmer until tender. An hour before serving time, put any sort of vegetables approved, or at hand, carrots, sliced, peas, string beans, lima beans, potatoes in thick slices, into the browning fat, let them cook five to ten minutes, sprinkling them well with salt and pepper, then skim out of the fat, and add to the pot, along with a cupful more boiling water. Simmer until the water is all gone, and the meat is brown. Take up, lay vegetables around the meat, or make a bed of them for it, add a little more hot water to the pot, stir well over the fire till it takes up the meat essence, then pour it over meat and vegetables, else serve in a gravy boat.

_Leg of Mutton in Blanket_: Make deep, narrow gashes in the thick end of a clean leg of mutton, crowd into them a mixed seasoning, salt, red and black pepper, minced onion, a little dry mustard, and powdered herbs.

Brush all over with melted b.u.t.ter, or soft bacon fat, then sprinkle lightly with salt, set on a rack in a roasting pan, and pop into a very hot oven. Let it brown--then rub over it any tart jelly melted in a little hot water, and envelop it in a crust of flour and water, made very stiff, and rolled half an inch thick. Pinch the edges tight together, lay back in the pan, cover it, and bake in a hot oven. Take up, break the blanket carefully on top, lift out the meat, and pour the gravy from the envelop into a small sauce pan, add to it either hot claret, or a spoonful of tart jelly, along with tabasco or Worcester sauce, boil up, and serve in a boat. Tomato or walnut catsup may be used for flavoring. Indeed one sometimes finds opportunity a close second to inspiration.

_The Preparation of Poultry and Game_: Pick carefully, draw and singe every manner of poultry and feathered game, wash clean, quickly, in cold water, never hot, drain, then wipe as dry as possible with a soft, thick, damp cloth--it takes up moisture cleaner than a dry one. Keep very cold and away from smells until ready to cook. Tilt roasting fowls, so they may drain, if liquid gathers. Before stuffing rub over the whole inside lightly with soft b.u.t.ter or bacon fat, pepper it scantly, and rub on a very little salt. Grease and season the outside after stuffing is done,--never before it. If game is shot-torn, soak for ten minutes in weak salt water after plucking, rinse in cold salt water, wipe dry and drain.

Furred game, as rabbits, squirrels, possums, ought to be drawn before it is cold, if you would have the finest flavor. This is especially necessary with possums--which should be bought alive, and fattened for several weeks in a clean cage, feeding them on bread, milk, apples, potatoes, cabbage leaves, and gra.s.s. This makes them tender and much more delicate in flavor. Kill by dislocating the neck with a quick, upward jerk, then cut the throat and hang to bleed. Roll after dampening fur well in very hot embers--then sc.r.a.pe the same as a pig, draw, and hang to cool. Divide the skin of rabbits and squirrels around the middle, and pull off each half, the same as a kid glove. Thus no hairs stick on the clean flesh. Draw very quickly, wipe lightly with a damp cloth, and hang where it is cool and airy for at least an hour.

_Roast Turkey_: Make a stuffing of stale bread. Cut the crusts from a small loaf, grate the crumb, brown crusts crisp, crush, sift and mix well with the gratings. Shred finely through it four ounces fresh suet, and a lump of b.u.t.ter the size of an egg. Add a tiny heart of celery cut small, half a tart apple also cut fine, two dozen fat raisins, seeded, halved, and soaked for twelve hours in whiskey to cover, salt, pepper, and paprika to taste. Mix well, stuff the turkey but not too tight. Put a handful in the crop s.p.a.ce, and fasten the skin neatly over. Truss your turkey firmly, rub all over with soft fat, then sprinkle with salt and pepper, and set upon a rack in a deep roasting pan, pour half an inch of water in the bottom, cover tight, put in a hot oven, and roast for an hour, then slack heat and finish. The turkey will brown thus covered, and be tenderer and sweeter than if crisped uncovered. The pan will hold gravy better than can be made otherwise.

Roast chickens or capons in exactly the same way. Geese need to be roasted more slowly and to have a seasoning of sage, onion, and tart apple in the stuffing, instead of raisins. The dry stuffing takes up the juices of the fowl, and is much more flavorous, and less pasty than that which is wet before use.

_Guinea Hen in Ca.s.serole_: Stick six cloves in a cored and pared apple, thrust a heart of celery in the core s.p.a.ce, then fit it inside a guinea hen, b.u.t.tered, salted and peppered inside. Pack in grated bread crumbs--all there is s.p.a.ce for. Truss, grease, season, set in a hot oven, and brown lightly all over, then lay in a ca.s.serole on a bed of sliced carrots, young green peas, shredded green peppers, sliced tomatoes and tiny onions, parboiled for five minutes. Add a large lump of b.u.t.ter, rolled in flour, a cup of hot water or weak broth, cover close, and cook an hour in a hot oven. Serve on the vegetables, bedded firmly, with tart jelly melted to barely run, splashed over the breast.

_Chickens in Blankets_: Take young fat chickens about three pounds weight, dress as for roasting, put inside each a peeled sweet potato, and a small lump of b.u.t.ter, after greasing and seasoning inside and out.

Lay on low rack in deep pan, brown lightly in oven, then fit close over each a round of good short crust, rolled a quarter-inch thick. Return to oven--when crust is a rich brown the chickens will be done. Serve crust with each portion--thereby recalling a glorified chicken pie.

_Fried Chicken_: Cut into joints two tender young chickens, wipe the pieces dry, season with salt and pepper, red and black, then set on ice.

Fry a pound of streaky bacon in a deep skillet, take out when crisp, roll chicken in flour, dip in beaten egg, then roll again, and lay in the fat, which must be bubbling hot, but not scorching. Cook, turning often, to a rich brown, take out, then pile in a pan, set the pan over another with boiling water in the bottom, and put all in a very hot oven for fifteen minutes. This cooks the chicken through and through without making it hard. The pieces must not touch in frying so there will be two skilletfuls. When all the chicken is fried, and in the oven, dredge in more flour, stir it well through the fat, then add a cup of cream, stirring hard all the time, and letting it barely simmer--boiling curdles it. Or if you want a full-cream gravy, pour off the fat, stir the cream in double quant.i.ty in the skillet to take up the flavors, then pour it in a double boiler, add pepper, salt, minced celery, a little onion juice, and one at a time, lumps of b.u.t.ter, rolled well in flour.

Cook until thick and rich, and serve in a gravy boat.

_Smothered Chicken_: Get two pound broilers fat and tender, have them split down the back, make clean, season by b.u.t.tering inside and out, sprinkling with salt, pepper and paprika, and dredging with flour. Lay b.r.e.a.s.t.s down, upon a low rack in a deep pan, cover with slices of streaky bacon, shingling the slices well. Dredge with pepper and flour, lay in sliced tomatoes, shredded green peppers, and a few small parboiled onions. Add lumps of b.u.t.ter rolled in flour, dotting them all about the bacon. Pour in enough water to barely reach the top of the rack, cover the pan close, and cook in a hot oven, about an hour.

Uncover after three-quarters of an hour, add a half-cup more water--this is for the gravy. Cover again, and finish cooking. The chickens should be brown all over but meltingly tender. Take up on a hot dish, breaking the bacon slices as little as possible. Serve the vegetables separate, also the gravy from the pan. The vegetables can be omitted, and smothered chicken still be a dish to rejoice an epicure.

_Glorified Chicken Croquets_: (Mrs. G. H. Patch.) Boil a large-size tender young chicken till the meat almost drops from the bones. Boil likewise tender, in salt water, one pound either sweetbreads or calf brains. Pick up the chicken and grind the meat fine, then mash it well together with the brains or sweetbreads, and season to taste. Put into a double boiler half-pint cream, tablespoonful b.u.t.ter, two tablespoonfuls flour, one tablespoonful parsley chopped fine, one teaspoonful onion juice, one teaspoonful salt, black and Cayenne pepper to taste. Cook smooth, stirring hard, let thicken, then add the meat, and mix thoroughly. Let cool, shape into croquets, dip in egg, roll in cracker crumbs, and fry quickly in deep hot fat.

_Chicken-Turkey Hash_: Cut the meat small, freeing of skin and gristle.

If there is rich gravy left, put it into a skillet, and cook tender in it, half a dozen sliced tomatoes, three shredded green peppers, a small sliced onion, and a cupful of raw potato cubes. Lacking gravy, cook in b.u.t.ter or bacon fat, and season to taste--gravy requires less seasoning than plain fat. Add the meat, pour in a cup of boiling water, stir all well together, and cook for five minutes. Serve in a hot dish lined with thin toast. Fine for breakfast, or a very late supper.

_Rabbit or Squirrel Smothered_: Leave whole, rub over with fat, season highly, lay in a pan or skillet, with slices of bacon, add a cup of hot water, cover close, set over the fire, and simmer until tender.

Uncover, and brown in the gravy, adding a little Cayenne vinegar at the very last.

_Rabbit or Squirrel Barbecued_: Leave whole, skewer flat, grease all over, lay on rack in pan, and roast in hot oven, basting every five minutes with hot salt water. When crisp, take up and serve with the sauce directed for barbecued lamb.

_Quail_: Smother quail the same as rabbits. I like them better halved, and fried crisp and quickly, in deep hot bacon fat. But to make the most of them, a pie's the thing. The crust must be rich and rolled a quarter-inch thick. Put in the birds whole, seasoning them well inside and out, with salt and black pepper. Put in also generous lumps of b.u.t.ter rolled in flour, slices of fat bacon, strips of crust an inch wide and three inches long, a little minced onion, celery or shredded green pepper if the flavors are approved, and a tiny pod of Cayenne pepper. Pour in cold water till it stands half way up the birds. Be sure the cover-crust is plenty big--pinch it down tight, p.r.i.c.k and make a cross-cut at the center into which a tubelet of paper must be thrust to prevent the gravy's boiling over. Bake three-quarters of an hour, in a hot oven. Take up, and serve very hot. A gill of hot cream poured in through a funnel after taking up suits some palates--mine is not among them. Other folks like a winegla.s.s of sherry made very hot.

_Wild Duck_: If likely to be fishy, soak an hour in vinegar and water made very salt, and roast with an onion inside stuck very full of cloves. Season inside and out, rub over with fat or b.u.t.ter, and roast in quick heat, to the degree required. Ducks or geese mild in flavor should be roasted with a tart apple stuck with cloves inside, also a mild onion. Rub over with fat, season with salt and pepper inside and out, and strew inside lightly a small pinch of powdered sage. A good sauce for them is made by browning half a cup of grated bread crumbs in a tablespoonful of b.u.t.ter, adding to it a spoonful of tart jelly, a winegla.s.s of claret, a tablespoonful of tomato catsup, with seasoning to taste of salt and pepper.

_Possum Roasted_: Chill thoroughly after sc.r.a.ping and drawing. Save all the inside fat, let it soak in weak salt water until cooking time, then rinse it well, and partly try it out in the pan before putting in the possum. Unless he is huge, leave him whole, skewering him flat, and laying him skin side up in the pan. Set in a hot oven and cook until crisply tender, taking care there is no scorching. Roast a dozen good sized sweet potatoes--in ashes if possible, if not, bake them covered in a deep pan. Peel when done, and lay while hot around the possum, turning them over and over in the abundant gravy. He should have been lightly salted when hung up, and fully seasoned, with salt, pepper, and a trifle of mustard, when put down to cook. Dish him in a big platter, lay the potatoes, which should be partly browned, around him, add a little boiling water to the pan, shake well around, and pour the gravy over everything. Hot corn bread, strong black coffee, or else sharp cider, and very hot sharp pickles are the things to serve with him.

_Eggs_: Eggs demand an introductory paragraph. As everybody knows, there are eggs and eggs. An egg new-laid has a tiny air-s.p.a.ce at each end, betwixt the sh.e.l.l and the silken lining membrane. If left lying, this confined air changes its locality--leaves the ends for the upmost side of the sh.e.l.l. Sh.e.l.ls are porous--through them the white evaporates--thus the air bubble on top gets bigger and bigger. By the size of it you can judge fairly the egg's age--unless it has been kept in cold storage or in water-gla.s.s. By boiling hard, throwing in cold water and peeling intact, you can see for yourself if a fresh egg so-called is truly fresh. If fresh there will be no perceptible marring of its oval--but if it shows a shrinkage, and especially if the yolk is so near the sh.e.l.l it shows through the cooked white, there is proof positive that the egg is not new-laid--though it may be perfectly wholesome.

Eggs kept in clean cool s.p.a.ce do not deteriorate under a month. Even after that, thus well kept, they answer for cake making, puddings and so on. But they have an unG.o.dly affinity for taints of almost every kind.

Hence keep them away from such things as onions, salt fish, things in brine generally, or any strong ill odors.

Duck eggs are bigger than hen eggs--eight of them being the equivalent to ten. Goose eggs run almost two for one. Turkey eggs, rarely used in cookery, are still excellent eating, much better flavored than duck eggs, which are often rather rank. Here as otherwheres, food is the determining factor. Guinea eggs, in spite of being so much smaller, are equal in raising power and in richness to hen eggs. Indeed, they are the best of all eggs for eating--rich, yet delicate. The only approach to them is the quail egg--we called it always a partridge egg--but only special favorites of the G.o.ds have any chance of ever tasting them.

Quail nest frequently in wheat fields--at harvest, the uncovered nests yielded choice spoil. Daddy claimed the lion's share of it for "my white chilluns." Often he came with his big hat-crown running over full of the delicate white ovals. Mormonism must prevail in quail circles--sometimes there were forty eggs in a nest. It would have been vandalism of the worst to eat them, only it was no use leaving them bare to the sun, as the birds abandoned them unless they had begun brooding.

In that case the mother sat so tight, occasionally the reaper, pa.s.sing over, took off her head. More commonly she flew away just in time, whirring up between the mules, with a great pretense of lameness. If the nest by good luck was discovered in time, grain was left standing about it. n.o.body grudged the yard or so of wheat lost for the sake of sport.

Partridge eggs were boiled hard, and eaten out of hand--they were much too thin-sh.e.l.led for roasting, in spite of having a very tough lining membrane. With guinea eggs there was quite another story. They have sh.e.l.ls extra thick and hard--hence were laid plentifully in hot ashes, heaped over with live coals and left as long as our patience held out.

When Mammy pulled them out, it was maddening to see her test them. She laid a short broom straw delicately on each egg. If it whirled round, the egg was done--if contrariwise it fell off, it had to go back in the embers. She had no thought of letting us eat eggs not cooked till the yolk was mealy. To this day I am firmly of opinion she was wise--and right. Eggs roasted as she roasted them have a flavor wholly beyond and apart from those cooked in any other way.