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The following excerpt is taken from the Feast of Pleasure cookbook:
There is something special about winter in the south...Nothing surpasses the late afternoon into evening hour when the sun spreads its flat, glowing fingers across the fields to wash oak and pine with rosy-gold light...Days are short - but here, too, there is a sky quality that takes one to infinity. Blue, blue beyond belief, with the same clarity as the evening skies...It was picnic time - and if it coincided with a shooting party, so much the better. The birds were quiet during the middle of the day, nothing was missed by spreading a blanket on the ground and relaxing for an hour or two with a picnic lunch and lazy conversation.
For the recipe this month, we are featuring a family picnic favorite - Potato Salad.
| 6 potatoes | 4 strips of bacon |
| 1/2 C vinegar | 1 lg onion |
| 1 T sugar | 1 1/2 T pimento |
| salt & pepper | chopped parsley |
Boil the potatoes in the skin. Peel them while warm and cut in 1/2 inch pieces. Now mix the vinegar and sugar and let come to a boil. Pour over the potatoes and toss them well. Season with salt and pepper to taste. Cook the bacon till crisp, saving the fat. Chop the onion and cook a few minutes in the bacon fat. Remove from the fire and add the potatoes, the bacon crumbled, onion, pimento and mix together well. Place in a serving bowl and sprinkle with chopped parsley.
~ Mrs. H. M. Hanna, Sr.
