Recipes gathered by
Blanche S. Rhett
Edited by Lettie Gay

6 x 9, 289 pages
paper, ISBN 0-87249-348-2, $18.95t

FROM THE BOOK

Sally Washington's Chicken Dressing

My own cook, Washington, using the usual ingredients for chicken dressing, achieved such a marvelous result that we took our notebook and pencil to her and got her exact measurement. Unlike most Negro cooks, she was able to give us these.

• 3 cups broken toasted stale bread
• 1 small onion, chopped
• 4 tablespoons butter
• Milk or water
• 1/4 teaspoon black pepper
• 1/2 teaspoon thyme
• Salt to taste

Toast about three and one-half rather thick slices of stale bread and break into small pieces. Dampen with milk or water so that the bread crumbs are soft but not mushy. Melt two tablespoons of butter in a frying pan and mix with the bread. Season with the pepper, thyme and salt. Melt the remaining butter and fry the onions in it until they are brown. Then add the bread and let it brown, stirring frequently.
This amount will stuff one five-pound chicken. Sautéing the dressing gives it an unusual flavor which is well worth the extra effort in preparation.

REVIEWS

"Two Hundred Years of Charleston Cooking should appeal to people who enjoy cooking and to lovers of the old city.... Not only does the cookbook give a richness of recipes but it also gives colorful and descriptive views of the atmosphere of Charleston in days past."—The State

"From the kitchens of romantic old plantations with distinguished names comes Two Hundred Years of Charleston Cooking. It is really a collector's item."—Sandlapper

"The reader is transported into a long-gone leisurely era.... Yet one thing remains unchanged: the appreciation of good food gracefully served."—The News and Courier

"Like many other good cooks, Charleson cooks know no rules nor measures but cook by instinct and a real knowledge of cookery. So this collection of authentic receipts was no easy task to collect."—Augusta Chronicle

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