My most recent ebay purchase!
 

Hello dear Sisters! I hope everyone has been doing well these past few weeks. I'm really looking forward to 2008--hope you are as well.

Here's a confession--I'm a history and ebay addict (shhhh, don't tell anyone). My most recent acquisition was a 1925 (?) cookbook to raise funds for the Xi Chapter House Fund. This book was edited by the North Shore Alumnae Chapter. As I was enjoying looking through the pages, I found two recipes from what I call "Chi Omega Allstars" (I've seen other names that I think I recognize, but I'm not sure why...at least I know who Mary Love Collins and Ethel Switzer Howard are!). I was so excited when I found these recipes, and wanted to share them...I had to look up some of the terms used, so I'll put my editorial comments in red. Everything else is just as it was written. Enjoy!
Loyally, Cutie_Hootie :)


Southern Potato Soup (from Mary Love Collins)
Ingredients:
2 medium sized potatoes, diced
salt
tablespoon butter
rivels (heaping tablespoon butter moistened with 1 beaten egg)(Have you ever heard of these? Or am I the only one who has not??)
½ pint milk
¼ pint cream
parsley

Method:
Cover potatoes with boiling water and add salt and butter. When this comes to a boil add rivels which should be prepared before putting the potatoes on to cook. When potatoes are tender, add milk and cream. Stir frequently until it again reaches the boiling point, without cover on kettle. Season to taste and add parsley.



Curried Oysters (from Ethel Switzer Howard)
Ingredients:
1 quart oysters
¼ pound butter
1 teaspoon cornstarch
1 tablespoon curry powder
1 gill oyster water (a gill is the equivalent of a half cup)
1 teaspoon lemon juice
½ teaspoon tobasco sauce (yes, it’s spelled tobasco here, not Tabasco)
1 gill milk

Method:
Scald oysters in one pint water and drain. Dry thoroughly and set aside in a shallow dish. Mix together butter, cornstarch, curry powder, oyster water, lemon juice, and tobasco sauce. Heat slowly in a saucepan and add gradually one gill of milk. Stir well and add salt and cayenne. When smooth, add the oysters and cook for five minutes.

Hm, I've never heard of rivels either, and I cook fairly often! And from searching online, it appears most versions of rivels are made with flour and egg. Interesting, I'll have to try it! Thanks for sharing!

How fun!

Wonder when MLC picked up a "Southern" recipe? Maybe during her brief time in Kentucky?!

What other contributors to the cookbook sound familiar? Claudine Mason, perhaps?

Wow, as a member of Xi chapter, that sounds soo cool, haha!! A recipe from Ethel Switzer Howard? Impressive and sounds delicious!!