1965 Southern Cooking - Fried Chicken & Buttermilk Biscuits

Fried Chicken

The one on the left is made with King Arthur White flour. While the one on the right is gluten-free and made with almond meal from Trader Joe's.

1/2 C. flour

1 tsp. salt

some pepper

1 tsp. paprika 

I had 8 legs and thighs pieces and there was enough mix leftover for more.

Put everything in a paper sack and shake one chicken piece at a time. Place chicken on a plate. Heat either grape seed oil or shortening in heavy skillet to the depth of 1/2 inch. When warm add the chicken and fry both sides until lightly browned. Turn pieces frequently. When all pieces are evenly browned, cover and cook slowly 30 to 40 min., or until thickest pieces are tender when pierced with a fork. Drain on plate with paper towel.  

Buttermilk Biscuits

These are so good! We love them so much I made fresh ones for lunch today. :) AND they taste Cracker Barrel's. 

2 C. flour {I used King Arthur White Flour}

1 1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1/3 C. shortening

3/4 C. buttermilk

Blend first four ingredients together in a bowl, with a spoon. Cut in shortening with a pastry blender until mixture resembles cornmeal. Make a well in the center of the dry ingredients; add buttermilk all at one time. Stir with a fork until dough follows fork. Gently form dough into a ball and put on a lightly floured surface. Knead lightly with finger tips 10 to 15 times. Gently roll dough 1/2 in. thick. Cut with a small glass cup, lightly flour first. Place on a baking sheet, greased, close together for soft-sided biscuits. Brush tops lightly with milk. Bake 450 degrees 10 to 15 min., or until biscuits are golden brown. 

Both of the above recipes are from The Southern Cook Book of Fine Old Recipes {1965}. You can buy your own copy here. 

Play Clay (1965)

"You can make play clay for the children right in your own kitchen. To make enough for two or three children to work with you will need 2 cups baking soda (one 1-pound package), 1 cup cornstarch and 1 1/4 cups water. Mix all three together in a saucepan, heat to boiling, stirring constantly, and remove from heat as soon as mixture reaches a dough like consistency. When cool enough to handle, knead slightly.

To make enough for four to six children, follow the same procedure with three 1-pound packages of baking soda, one 1-pound package of cornstarch and 4 cups water.

To color the entire batch of clay, add food coloring or tempera paint to water before adding other ingredients. Or leave clay white and color with paint, crayon or felt tip marker when dry. Clay can be stored in a Pliofilm bag or in a airtight container and will remain pliable for several months.

Finished models will dry overnight or they may be placed in a warm turned-off oven for half an hour or parked on the radiator for an hour or two.

The number of projects that can be made from play clay is unlimited. A pretty wall plaque or paperweight could be made by rolling the clay into a ball then flatten it into a thick pancake. Press little shells, colored pebbles or snips of colored aluminum foil into the clay to form a collage-type design. Then press figures of appropriate size into center of pancake. Remove gently. Color indentation with paint or felt tip marker. Press shells or pebbles into clay around edge to form frame.

Let the children make some decorations for Christmas trees by rolling clay into balls about one inch in diameter. Insert regular Christmas tree decoration hangers or paper clips and roll ball in colored glitter.

Play clay is an inexpensive modeling material that is safe for the children to play with, won't stain clothes or furniture, and will give children hours of fun and pleasure." (The Workbasket and Home Arts Magazine Number 10 - Vol. 30 - July, 1965)

Strawberry Cream Roll (1965)

Strawberry Cream Roll (1965)

Serves 10.

Cake: 

4 eggs

1 teaspoon vanilla

1 cup sugar

1 cup of sifted cake flour

3/4 teaspoon baking powder

1/4 teaspoon salt

Filling:

1/2 pint heavy cream, slightly sweeten and whipped

1 pint strawberries, sliced and sweetened

Beat eggs and vanilla at high speed of mixer or with rotary egg beater until thick and lemon colored. Gradually beat in sugar until mixture is fluffy and thick. Sift together dry ingredients and add all at once, folding them in by hand. Pour into 15x10x1-inch jelly-roll pan that has been lined with foil , lightly greased or into foil pan, lightly greased, on a cookie sheet.

Bake cake in moderate oven (375 F.) for 12 to 15 minutes or until a very light brown. (Do not overbake.) Turn out on large of foil, which has been generously sprinkled with sugar. Peel off foil lining or foil pan. Trim off crisp edges. Roll up in sugar-sprinkled foil sheet, leaving ends open, and let stand just 15 to 20 minutes. Unroll and spread with whipped cream and strawberries. Roll again and chill 1 hour in refrigerator before serving. Cover with foil during chilling. (The Workbasket and Home Arts Magazine Number 8 - Vol. 30 - May, 1965)  

picture from: Life Images on Google