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by Letha Booth; updated and enlarged by the staff of Colonial Williamsburg with commentary by Joan Parry Dutton. Williamsburg: The Colonial Williamsburg Foundation, 1975.

The World Atlas of Food. Jane Grigson, contributing editor. London: Mitchell Beazley Publishers, and New York: Simon and Schuster, 1974.

The WPA Guide to Florida: The Federal Writers’ Project Guide to 1930s Florida. 1984 ed. Compiled by the Workers of the Writers’ Program of the Work Projects Administration in the State of Florida with a new introduction by John I. McCollum. New York: Pantheon Books, 1984.

Zimmer, Anne Carter. The Robert E. Lee Family Cooking and Housekeeping Book. Chapel Hill: University of North Carolina Press, 1997.

Searchable Terms

Note: Entries in this index, carried over verbatim from the print edition of this title, are unlikely to correspond to the pagination of any given e-book reader. However, entries in this index, and other terms, may be easily located by using the search feature of your e-book reader.

A

Agricultural Extension Service, 64–65

Alabama Peanut Pie, 320–21

Alabama Tea Cakes, 349

Alligator pear, defined, 389

Ambrosia, 289

Andouille sausages, about, 389

Angel Biscuits, 248–49

Appetizers, 2–44

Appetizer Salad of Fried Okra and Crawfish with Basil Vinaigrette, 10–11

Artichoke Dip, 39

Artichoke Squares, 32–33

Barbecued Meatballs, 14–15

Benne Biscuits, 25–26

Black-Eyed Pea Hummus, 35–36

Boiled Peanuts, 42–43

Broiled Oysters with Toasted Pecan Pesto, 2–3

Candied Bacon, 19–20

Catfish Cakes, 12–13

Cheese Daisies, 24–25

Cheese Straws, 25

Cile’s Cucumber Tea Sandwiches, 27–29

Crab Cups, 11–12

Deviled Vidalia Dip, 40

Favorite Deviled Eggs, 22

Ham Salad Spread, 34

Heavenly Chicken Liver Mousse, 17–19

Herbed Egg Salad, 35

Herbed Tomato Triangles, 32

Individual Corn Custards with Carrot Vinaigrette, 21–22

Little Tomato Triangles, 30–32

Maryland Hot Crab Dip, 38

Natchitoches Meat Pies, 16–17

Old South Egg Salad, 35

Peppered Pecans, 40–41

Pickled Oysters, 3–4

Pickled Shrimp, 6–7

Pimiento Cheese, 33–34

Roquefort Pecans, 42

Sausage-Stuffed Mushroom Caps, 20

Shirt Tail Pies, 26–27

Shrimp Paste, 9–10

Shrimp Rémoulade on Fried Green Tomatoes, 8–9

Shrimp-Stuffed Cherry Tomatoes, 5–6

Slow-Roasted Peanuts, 43–44

Watercress Finger Sandwiches, 30

Watercress-Stuffed Eggs, 24

White Barbecue Sauce, 36–37

Apple(s)

-Blackberry Jelly, Shenandoah, 384–85

and Bourbon–Basted Pork Loin, 84

East Tennessee Stack Cake, 286–87

Huguenot Torte, 283–85

Shirt Tail Pies, 26–27

Apricot Chiffon Salad, Mrs. B’s, 235–36

Artichoke

and Chicken Casserole, JTF’s, 120–22

Dip, 39

Squares, 32–33

Ash cakes, about, 389

Aspic

Crab, with Fresh Herbs, 234–35

Shrimp, 234

Shrimp, with Fresh Tarragon, 234

Tomato, Basic, 235

Aunt Bertie’s Crispy Cornmeal Pancakes, 260

Aunt Bertie’s Okra Cakes, 202

Aunt Emma’s Bourbon Custard, 290–91

Avocado, Florida, Soup, Cool, 70–71

Awendaw (spoon bread), about, 389

B

Bacon

Candied, 19–20

and Caramelized Vidalia Quiche, 94–96

and Pecans, Corn Bread Dressing with, 221–22

Skillet Cabbage with, 188

Smoky, Vidalia Onion Soup with, 67–68

Baked Bluefish or Red Snapper, 148–49

Baked Chicken Salad, 136–37

Baked Pecan-Stuffed Mushrooms, 200

Baked Shad (1780), 154

Baked Stuffed Yellow Squash, 217–18

Baked Virginia Ham, 96–97

Baked Wild Duck, 136

Banana Pudding, 288

Bananas Foster Cheesecake, 300–302

Barbecue(d)

Beans, 186–87

Chicken, 117–18

Meatballs, 14–15

North Carolina–style, 86

Shrimp, Tennessee, 161–62

Slaw, 231

Southern-style, 86

Basic Tomato Aspic, 235

Basil

Broiled Oysters with Toasted Pecan Pesto, 2–3

Vinaigrette, 10–11

Batter bread, about, 389

Batter Bread (Spoon Bread), Maria Harrison’s, 256–57

Battered, defined, 389

Batty cakes, about, 389

Bean(s). See also Green Beans