The Darling Dahlias and the Naked Ladies (37 page)

Borax
is a naturally occurring mineral salt that is often used as a home cleaner, a stain remover on surfaces and clothes, a fabric and water softener, and a soap booster. You’ll find it with the laundry products at the grocery.

Castile soap
is a type of soap made from vegetable oil rather than animal fat or synthetic substances. You can find it in drugstores.

Cream of tartar
(potassium bitartrate) is a by-product of winemaking that is used in food and as a cleansing agent. Small amounts may be purchased at a grocery; buy in bulk from a wine-making supplier.

Linseed oil
(cold pressed from the seeds of flax, sometimes called flaxseed oil). Used as a wood treatment, it protects the surface. Available from paint stores.

Turpentine
is distilled from pine resin, which is obtained by tapping trees of the genus
Pinus
. It is used as a solvent. Available from paint stores.

Washing soda
(sodium carbonate, also known as soda ash) is a highly alkaline chemical compound which can be used to remove stubborn stains from laundry and for other cleaning purposes. Don’t confuse washing soda with washing powder (powdered detergent) or with baking soda. Arm & Hammer washing soda is usually stocked with the bleach in the laundry aisle. If you don’t find it in the national chains, try a local chain store, or ask a local grocer to order it for you.

Place fish in flat dish. Combine buttermilk, salt, and pepper, and pour over fish. Refrigerate at least four hours. Combine cornmeal, flour, garlic powder, and paprika in a pie plate or other similar dish. Remove fish from buttermilk mixture and dredge in the cornmeal mixture, one at a time, coating completely. (Really pat it on—and don’t worry if the cornmeal mixture gets lumpy. If you need to, add more flour.) Melt lard or pour oil to depth of 2–3 inches in a cast-iron skillet; heat to 375°F. Fry fillets, a few at a time, about 4 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.

 

Yield: 8 servings.

In a large mixing bowl, combine cornmeal, flour, salt, baking powder, and baking soda. In a separate bowl, beat eggs, then stir in buttermilk, water, and bacon grease. (You can use another oil if you have to, although Euphoria says that would be a shame.) Make a well in the dry ingredients. Pour in the liquid ingredients and mix until batter is smooth and free of any lumps. It ought to be stiff. If it’s too dry, add milk or water; too thin, add cornmeal. Experience is a great teacher.

In a cast-iron skillet (yes!) or a large, heavy fry pan over medium-high heat, heat lard or oil to 350° F or until a small amount of batter dropped into the hot oil sizzles and floats. (If the oil gets too hot, your hushpuppies will be doughy in the center.) Using two spoons, push a thumb-sized dollop of batter into the hot oil. Fry in small batches of 4 to 6 for approximately 5 minutes or until golden brown, turning to brown all sides. Remove from oil and drain on paper towels. You can keep these in a warm oven for about 30 minutes, until you’ve finished frying your catfish. Serve hot.

 

Makes 2 dozen hush puppies.

Combine flour, baking powder, salt, nuts, and raisins. In a separate bowl cream sugar and butter until light and fluffy. Beat in eggs, one at a time. To the egg mixture, alternately add whiskey and the flour mixture. Chill the batter at least 1 hour and then roll it into 1¼-inch-diameter logs. Wrap in wax paper and chill 4 hours. Slice ½-inch thick and place 1 inch apart on a baking sheet. Bake 8 minutes in a preheated 350ºF oven. Cool and sprinkle with confectioners’ sugar.

 

Makes about 3 dozen.

Peel, pit, and slice peaches. Place in a saucepan, add sugar, and stir well. Warm over low heat until sugar is dissolved and peaches are juicy. Place mixture into a large jar, add lemon peel, cloves, cinnamon stick, and alcohol. Stir to combine. Cover and keep in a cool, dark place for 1 week, stirring occasionally. Strain and filter, pressing out the liquid from the peaches. Strain again. Homemade Southern Comforter is ready for cooking after a week, for drinking after a month.

Lightly grease a 9-inch pie plate and line with half the pastry. Reserve remainder for top crust. Preheat oven to 425°F. (If you’re using a glass pie pan, reduce heat by 25 degrees.) Peel peaches and slice into large bowl. Add lemon juice and almond flavoring and toss gently. In a separate bowl, mix together sugar, flour, cinnamon, and nutmeg. Add to peaches and mix well. Spoon into pastry and dot with butter. Roll out remaining dough. Moisten rim of bottom crust with water and put top crust in place. Trim overhanging pastry within 1 inch of edge, and fold top edge under bottom edge, pressing together to seal. Cut a few slits in top crust to allow steam to escape. Bake 45 to 50 minutes. Serve warm.

Stir all the ingredients together in a mixing bowl, then whip the mixture with an egg beater until raised peaks form and hold their shape. (Modern cooks will want to use an electric beater.) Aunt Hetty says if you want to add a spoonful of her Southern Comforter to this, that would be fine.

Grease and flour 3 8-inch-round cake pans. Preheat oven to 350°F. Cream butter and sugars until light and fluffy. Beat in the eggs and sweet potatoes. In a separate bowl, mix together flour, baking powder, baking soda, and spices. Add dry ingredients alternately with milk to sweet potato mixture. (If batter seems too stiff, add 1 or 2 more tablespoons of milk.) Fold in nuts and flavoring. Spoon batter into cake pans. Bake for 30 minutes. Turn out on racks. Cool and frost with brown sugar icing.

Sift confectioners’ sugar into medium bowl. In a medium saucepan over medium-low heat, stir brown sugar, whipping cream, and butter until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour brown sugar mixture over confectioners’ sugar, whisking. Whisk until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Stack layers, thinly icing between. Spoon icing thickly over top, allowing it to drip down sides of cake. Serve after icing is firm, at least 1 hour.

Preheat oven to 350°F. To make the crust, sift together the flour, sugar, and salt. Cut in the butter, using two knives or a pastry blender. Mix well and pat into a 10- x 15-inch cookie sheet. Bake for 15 minutes.

Beat remaining ingredients and pour over baked crust. Return to oven and bake for another 15 minutes. Sprinkle with confectioners’ sugar when done. Cut into squares when cool.

Here are a few of the many documents I found useful as background reading for this book in the Darling Dahlias series and a very brief explanation of the reasons for their inclusion.

Daily Life in the United States 1920–1940: How Americans Lived Through the Roaring Twenties and the Great Depression
, by David E. Kyvig. Helpful period background.