Atlanta women's club cook book

1/2 t-spoon soda, 1/4 (level) t-spoon baking powder. 1 cup buttermilk. 1 cup brandy or wine. 1 t-spoon each cinnamon, 14 t-spoon salt. cloves, allspice and nutl/> lb. brown sugar. meg. 1/2 lb. flour. Put all fruit through coarse knife of meat chopper except citron and nuts. Cut citron in thin strips and nuts in half. Cream butter and sugar well, add beaten egg yolks, then butter milk, in which soda has been dissolved. Sift flour and baking powder together, add one half flour, alternately with beaten egg-whites. Dredge fruit well with other half of the flour and add gradually to cake mixture. Stir in nuts last, then add half of the wine. Stir all together well. Put in well greased baking pan (with tube) two layers of paper on bottom of pan. Put mixture in pan, putting strips of citron in layers until pan is nearly full. Set cake near top of oven with large pan of boiling water beneath the cake. The steam from the water keeps the cake moist while it is cooking. Cook slowly four hours. When cake is entirely cold pour remaining one half cup of wine gradually over it. Will keep in covered tin box for several months. Keep several mellow apples in box with cake. Mrs. J. A. Carlisle, Cook Book Chairman. GINGERBREAD. 14 cup butter. 2 eggs. 1/2 cup sugar. 2 cups flour. 1 t-spoon soda. 1 t-spoon ginger. 1 t-spoon salt. Pinch of cinnamon. 1 cup molasses. Cream butter, add sugar and then molasses. Beat into this two eggs and add alternately flour (sifted with soda, salt, ginger and cinnamon) and milk. Pour in a buttered and floured pan and bake in moderate oven about 30 minutes. Mrs. Arthur Hazzard. Treas. Auditorium Committee. BLUEBERRY TEA-CAKE. 1 small cup sugar. 1 pt. flour. Butter size of an egg. 4 level t-spoons baking powder. 1 egg well beaten. 1 qt. berries. 1 cup milk. Cream butter and sugar, add egg, then milk alternately with flour in which baking powder has been sifted. Put in berries last, washed and floured. Bake in shallow tin. Mrs. D. I. Carson. CHILI RELISH. 12 large ripe tomatoes. 3 tbls. sugar. 3 large green peppers. 1 tbls. cinnamon. 2 large white onions. 3 cups vinegar. 2 tbls. salt. Grind all vegetables and add to boiling vinegar and spices. Boil from 1-1/2 to 2 hours. If it boils dry, add more vinegar. Seal hot. Mrs. Wm. A. Davis. PINEAPPLE SALAD. 4 slices whole pineapple. 4 oranges. 1/2 cup celery. 1 cup mayonnaise. 11/2 cups chopped nut meats. Place slice of pineapple on lettuce leaf. Lay in center celery cut in two (2) inch lengths filled with chopped nut meats which have been rolled in mayonnaise. Place four sections of oranges symmetrically on pineapple leaving the celery in center. Upon each serving place one tbls. of mayonnaise. Mrs. F. J. Massenburg. APPLE JELLY. Wash and cut apples which should be just ripe. Put in preserving kettle with cold water, enough to cover fruit. Let cook until apples are just done, but not cooked to pieces. When cool, strain through jelly bag. Measure 2 cups juice to 1 cup white granulated sugar. Boil until it drops stiffly from spoon. Pour in glasses hot and when cool cover tops with paraffin and tin lids. Mrs. Joel Hunter "KEWPIES." 1 cup shortening. II/2 cups brown sugar. 3 eggs. 3 cups flour. 1 t-spoon salt. 1 level t-spoon soda. 2 t-spoons cinnamon. 2 cups nut meats.