Delicious Scalloped Oysters
1 pint of fresh oysters, out a layer of cracker crumbs in the bottom of a baking dish, then a layer of oysters, sprinkle pepper, salt and butter.
Cook 1 cup of finely cut celery 20 minutes and mix with each layer of oysters. Repeat until dish is 2/3 full, cover top with cracker crumbs.
Pour enough rich chicken broth over this to moisten the crackers well. If broth is well seasoned no salt or pepper is needed.
I always roast my chicken with a little celery and onion –1 medium onion, 3 stalks celery for each hen.
The oysters should be fixed and let the hot broth stand on them 5 minutes before baking. Bake in a hot oven about 20 minutes, till well set and light brown.
Beat 1 egg thoroughly and pour over top and brown well. Serve piping hot. Do not crumble crackers too fine.
Clearly, the oysters are better than the writing of the recipe! One can tell that the oysters were made every day, so the recipe was second nature to Eva. To actually explain how to make the oysters, led to rather convoluted instructions. This is definitely a recipe that needs to be read before making.
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Oysters on Toast
oysters, as many as you like
25-40 g/1 to 1 1/2 oz unsalted butter, per 12 oysters
2 slices of bread, or more or less as desired
lemon wedges (optional)
Open the oysters, reserving the liquor. Melt the butter in a frying pan and toss in the oysters. Stir-fry for no more than 40 seconds, depending on the size of the oysters. Do not overcook. Toast the bread. Using a slotted spoon, remove the oysters from the pan and pile them on the toast. Pour the reserved oyster liquor into the pan, swirling it into the butter. Pour over the oysters and enjoy. A lemon wedge adds a little extra je ne sais quoi, but it is the perfect compliment to any oyster.
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This Talladega, Alabama Hotel closed many years ago, but a few of their cookbooks still exist. I was fortunate enough to receive one as a gift and have cherished it for many years. If anyone would be interested in more of their recipes, just let me know.
* Exported from MasterCook *
Purefoy Hotel Buckwheat Cakes
Recipe By :Purefoy Hotel
Serving Size : 1 Preparation Time :0:00
Categories : American Breads
Mixes
Amount Measure Ingredient -- Preparation Method
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1 cup Buckwheat flour
1/2 cup all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons molasses
1 tablespoon melted shortening
1 1/4 cups milk
Sift together dry ingredients; add molasses and shortening to milk; combine ingredients and beat well. Bake on slightly greased hot griddle, turning only once.
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Per Serving (excluding unknown items): 861 Calories; 15g Fat (14.6% calories from fat); 32g Protein; 159g Carbohydrate; 14g Dietary Fiber; 41mg Cholesterol; 3230mg Sodium. Exchanges: 9 Grain(Starch); 1 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.
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I would be happy to post more of these wonderful old recipes. The cookbook was published in 1941 and the food was enjoyed by many race car drivers who stayed at the Purefoy during the Talladega races.
I have copied them exactly as originally written. I have gathered from a couple of the recipes that a "moderate" oven is around 375 degrees. I have no idea what she considered to be a "slow" oven. A little experimentation may be in order or if one of the truly expert cooks on the board might be able to tell us.
* Exported from MasterCook *
A Most Delicious Pecan Pie
Recipe By :Eva B. Purefoy
Serving Size : 0 Preparation Time :0:00
Categories : Pastry Pies
Amount Measure Ingredient -- Preparation Method
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4 large eggs
3/4 cup sugar
3/4 stick creamery butter
1 1/4 cups white Karo syrup
2 cups pecans
Melt butter in an iron skillet until light brown, add sugar, add eggs, one at a time, beating separately, add Karo and pecans and pour on an unbaked crust and bake in a moderate oven about 375 degrees about 30 to 35 minutes until brown and firm.
Start to Finish Time:
"0:45"
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Per Serving (excluding unknown items): 2317 Calories; 166g Fat (61.6% calories from fat); 42g Protein; 191g Carbohydrate; 16g Dietary Fiber; 848mg Cholesterol; 284mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 29 1/2 Fat; 10 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
Avocado-Crabmeat ****tail
Recipe By :Eva B. Purefoy
Serving Size : 1 Preparation Time :0:15
Categories : Appetizers Avocado
Brunch Crab
Amount Measure Ingredient -- Preparation Method
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1 cup catsup (Heinz)
1 tablespoon chutney pickle
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
Juice of 1 lemon
Mix this sauce and serve over equal parts of diced avocados (calavo) and fresh crabmeat.
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Per Serving (excluding unknown items): 4 Calories; 0g Fat (0.0% calories from fat); trace Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1115mg Sodium. Exchanges: 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
Cheese Souffle Purefoy
Recipe By :Purefoy Hotel
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles & Souffles Cheese/Eggs
Amount Measure Ingredient -- Preparation Method
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2 tablespoons butter
3 tablespoons flour
1/2 cup milk -- scalded
1/2 teaspoon salt
1/4 cup Old English or American Cheese -- grated
3 egg yolks
3 egg whites
1/8 teaspoon cayenne pepper -- or less to taste
Melt butter, add flour and when well mixed add gradually scalded milk. Then add salt, cayenne, and cheese. Remove from fire; add yolks of eggs beaten until lemon-colored. Cool mixture, and cut and fold in whites of eggs beatin until stiff and dry. POur into a buttered baking dish, and bake 20 minutes in a slow oven. Serve at once.
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Per Serving (excluding unknown items): 593 Calories; 43g Fat (65.2% calories from fat); 26g Protein; 26g Carbohydrate; 1g Dietary Fiber; 717mg Cholesterol; 1546mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Non-Fat Milk; 7 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Crab Bisque
Recipe By :Purefoy Hotel
Serving Size : 1 Preparation Time :0:00
Categories : Crabmeat
Amount Measure Ingredient -- Preparation Method
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1 pound crabmeat -- flaked
2 cans tomato soup
2 cans green pea soup
1 pint cream -- not whipped
1/2 teaspoon grated nutmeg
1/2 cup sherry wine
Heat tomato and green pea soup, add crab meat, cream and seasonings. Do not let boil. Just before serving add sherry wine,
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Per Serving (excluding unknown items): 2067 Calories; 134g Fat (58.0% calories from fat); 115g Protein; 104g Carbohydrate; 7g Dietary Fiber; 772mg Cholesterol; 4733mg Sodium. Exchanges: 5 Grain(Starch); 11 Lean Meat; 25 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Delicious Fudge Cake
Recipe By :Eva B. Purefoy
Serving Size : 0 Preparation Time :0:00
Categories : Cakes & Coffee Cakes
Amount Measure Ingredient -- Preparation Method
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Mix 2 tablespoonfuls cocoa, 1 cup sugar, 1/2 cup melted butter. Add yolks of 2 eggs, 1 1/2 cups pecans, 3/4 cup flour and the beaten whites of 2 eggs. Bake in moderate oven for 30 minutes or until brown.
I always double this recipe.
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
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Baked Lima Beans with Tomatoes
from Purefoy Hotel Cook Book
4 slices bacon
2 cups lima beans
1 cup canned tomatoes
2 tablespoons chopped green pepper
1 small onion, chopped
Mustard and salt
Wash beans. Cover with cold water. Cover. Heat slowly to boiling. Cook slowly until beans are tender. Drain. Save liquid. Pour beans into well-oiled casserole. Combine tomatoes, green peper, and onion. Pour over beans. Add sufficient liquid to nearly cover beans. Season to taste. Place bacon slices across the top. Bake in slow oven (350F) about 2 hours. 8 servings.