In a cast-iron skillet (yes!) or a large, heavy fry pan over medium-high heat, heat lard or oil to 350° F or until a small amount of batter dropped into the hot oil sizzles and floats. (If the oil gets too hot, your hushpuppies will be doughy in the center.) Using two spoons, push a thumb-sized dollop of batter into the hot oil. Fry in small batches of 4 to 6 for approximately 5 minutes or until golden brown, turning to brown all sides. Remove from oil and drain on paper towels. You can keep these in a warm oven for about 30 minutes, until you’ve finished frying your catfish. Serve hot.

Makes 2 dozen hush puppies.

Aunt Hetty Little’s Southern Comfort Cookies

1¼ cups flour
1½ teaspoons baking powder
⅛ teaspoon salt
½ cup pecan pieces
¾ cup golden raisins
½ cup sugar
¼ cup butter
2 eggs
¼ cup Southern Comfort whiskey
confectioners’ sugar, for dusting

Combine flour, baking powder, salt, nuts, and raisins. In a separate bowl cream sugar and butter until light and fluffy. Beat in eggs, one at a time. To the egg mixture, alternately add whiskey and the flour mixture. Chill the batter at least 1 hour and then roll it into 1¼-inch-diameter logs. Wrap in wax paper and chill 4 hours. Slice ½-inch thick and place 1 inch apart on a baking sheet. Bake 8 minutes in a preheated 350ºF oven. Cool and sprinkle with confectioners’ sugar.

Makes about 3 dozen.

Aunt Hetty’s Homemade Southern Comforter

Southern Comfort was first produced by Irish bartender Martin Wilkes Heron sometime in the 1880s in New Orleans’ French Quarter. Heron moved to Memphis, Tennessee, in 1889, patented his booze, and began selling it in sealed bottles (to keep it from being adulterated or diluted) with the labels “None Genuine But Mine” and “Two per customer. No Gentleman would ask for more.” According to Master Distiller Chris Morris, the original recipe for Southern Comfort began with bourbon and included vanilla bean, lemon, cinnamon, cloves, cherries, oranges, and honey. Aunt Hetty learned how to make her “Southern Comforter” from her father, who claimed to have misspent a portion of his youth in the French Quarter.

1½ pounds fresh peaches
1 cup sugar
4 strips fresh lemon peel, about 2 inches long (don’t include
the bitter white pith)
4 whole cloves
1 cinnamon stick, about 2 inches long
2 cups bourbon or brandy

Peel, pit, and slice peaches. Place in a saucepan, add sugar, and stir well. Warm over low heat until sugar is dissolved and peaches are juicy. Place mixture into a large jar, add lemon peel, cloves, cinnamon stick, and alcohol. Stir to combine. Cover and keep in a cool, dark place for 1 week, stirring occasionally. Strain and filter, pressing out the liquid from the peaches. Strain again. Homemade Southern Comforter is ready for cooking after a week, for drinking after a month.

Elizabeth Lacy’s Peach Pie

Every Southern cook has a recipe for peach pie. Sally-Lou taught Lizzy how to make this one. The almond-flavored whipping cream topping is a perfect complement.