Recipe from the Purefoy Hotel Cook Book Talladega Alabama 1941

Purefoy Creamed Corn Recipe from the Purefoy Hotel Cook Book Talladega Alabama 1941 12 large ears corn 4 cups water – boiling ½ cup bacon drippings ¼ cup sugar 2 tsp salt 2 tbsp butter Cut corn very lightly then scrape with a dull knife. Put in a porcelain-lined vessel with four cups of boiling…

Recipe from the Purefoy Hotel Cook Book Talladega Alabama 1941 Cream Sauce for Vegetables 1 cup whole milk 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1/3 cup heavy cream 1/4 cup white wine (optional) 1 pinch kosher salt (more to taste) 1 pinch white pepper (or black pepper, more to taste) 1 pinch freshly…

Recipe from the Purefoy Hotel Cook Book Talladega Alabama 1941

Mrs. Purefoy’s Ham Loaf Recipe from the Purefoy Hotel Cook Book Talladega Alabama 1941 1 lb ham, ground twice ½ lb chuck, ground twice ½ lb shoulder pork, ground twice 2 eggs 1 cup milk 1 cup soft bread crumbs ½ tsp salt ¼ tsp seasoned salt ⅛ tsp pepper 8 pineapple slices 1 can…

Chili A La Purefoy Recipe from the Purefoy Hotel Cook Book Talladega Alabama 1941 1 cup rich chicken broth 2 onions 2 small peppers chopped fine 1 tsp sugar 2 tbsp fat 1 lb ground steak 1 can cooked kidney beans (Mexican chili beans are better) 1 tsp Worcestershire sauce 1 qt tomatoes 2 tsp…

Yellow Squash Casserole Recipe from the Purefoy Hotel Cook Book Talladega Alabama 1941 3 cups squash 2 eggs 1 cup evaporated milk 1 cup grated cheese 2 cups cracker crumbs ¾ stick of butter or margarine 1 tsp salt ½ tsp black pepper 1 cup chopped onion Cook squash until tender before measuring. Drain off…