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brunswick stew

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Recipe Ingredients

1 chicken, split or cut into pieces
2 tsp salt
1 tbs sugar
1 can (16oz) diced tomatoes
1 can (8oz) tomato sauce
1 medium onion, coarsely chopped
3 potatoes, peeled and cut into chunks
1 can (16oz) lima beans, drained
1 can (16oz) whole kernel corn, undrained
1 can (4oz) pieces and stems mushrooms, undrained

Cooking Procedures

Place chicken in large soup pot or Dutch oven; cover with water. Bring to boil, cover, and let simmer for 45 minutes. Add 2 tsp salt and cook another 45 minutes or until tender. Remove chicken and reserve to cool slightly. Add sugar, potatoes, canned tomatoes, tomato sauce, and onion. Cut chicken from bones into bite sized pieces, add to soup along with limas, corn, and mushrooms. Continue cooking until potatoes are tender and have slightly thickened the soup. Feel free to add other vegetables and meats. Serve with corn muffins or spoon bread. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

er. Bake slowly, basting frequently. W. B. B. STUFFED PEACHES 6 fresh peaches. 1 orange (juice). 3 sprigs of mint. 1 lemon (juice). 1 cup boiling water. 2 eggs (whites). 1 cup sugar. Peel and halve the peaches. Break the mint into the boiling water. Cover closely and let stand until cold. Strain and add the sugar. Boil until it threads. Quickly add the strained juice of the orange and lemon and beat all into the whites of the eggs. Fill the peach halves with the meringue, put toge

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