Castile soap is a type of soap made from vegetable oil rather than animal fat or synthetic substances. You can find it in drugstores.

Cream of tartar (potassium bitartrate) is a by-product of winemaking that is used in food and as a cleansing agent. Small amounts may be purchased at a grocery; buy in bulk from a wine-making supplier.

Linseed oil (cold pressed from the seeds of flax, sometimes called flaxseed oil). Used as a wood treatment, it protects the surface. Available from paint stores.

Turpentine is distilled from pine resin, which is obtained by tapping trees of the genus Pinus. It is used as a solvent. Available from paint stores.

Washing soda (sodium carbonate, also known as soda ash) is a highly alkaline chemical compound which can be used to remove stubborn stains from laundry and for other cleaning purposes. Don’t confuse washing soda with washing powder (powdered detergent) or with baking soda. Arm & Hammer washing soda is usually stocked with the bleach in the laundry aisle. If you don’t find it in the national chains, try a local chain store, or ask a local grocer to order it for you.

Recipes

Several of these recipes list buttermilk as an ingredient. You can substitute milk (low-fat is fine) mixed with 1 tablespoon white vinegar or lemon juice per cup of liquid.

Euphoria’s Saturday Night Special: Southern Fried Catfish and Hush Puppies

Southern Fried Catfish

Fish has long been a mainstay of Southern cooking, and every cook has her own special recipe. Traditionally, Southerners preferred white cornmeal, but you can substitute yellow. The paprika helps to brown the fish. Euphoria says to tell you that a cast-iron skillet is not absolutely required, but she certainly recommends it. (You might need two, actually. One for the catfish and the other for the hush puppies.)

8 catfish fillets (about 2 pounds)
1 cup buttermilk
2 teaspoons salt
1 teaspoon pepper
2 cups white or yellow cornmeal
1 cup all-purpose flour
1 teaspoon garlic powder
1 tablespoon paprika
Lard or corn or peanut oil for frying

Place fish in flat dish. Combine buttermilk, salt, and pepper, and pour over fish. Refrigerate at least four hours. Combine cornmeal, flour, garlic powder, and paprika in a pie plate or other similar dish. Remove fish from buttermilk mixture and dredge in the cornmeal mixture, one at a time, coating completely. (Really pat it on—and don’t worry if the cornmeal mixture gets lumpy. If you need to, add more flour.) Melt lard or pour oil to depth of 2–3 inches in a cast-iron skillet; heat to 375°F. Fry fillets, a few at a time, about 4 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.

Yield: 8 servings.

Hush Puppies

Hush puppies are thumb-sized deep-fried dumplings of cornmeal, traditionally served with fried catfish. Most of the explanations for the origin of the name have to do with keeping the dogs quiet. The most picturesque version involves Confederate soldiers preparing their meals over a campfire. If Yankee soldiers approached, the Rebs would silence the camp dogs by tossing them some of their cornmeal cakes with “Hush, puppies!” If you have a dog, you can experiment.