Atlanta women's club cook book

Cut hen to pieces. Bring lard to boiling point. Gradually stir in flour in lard until brown. Add Chicken. Pour in at once 2 qts. of water milk warm. Add salt and pepper. Boil until chicken falls off the bones. Add oysters as soon as ready to remove from the fire, and let remain in just long enough for the frills to curl. When soup is done remove from stove and add sufficient file, (Sassafras leaves gathered in August and dried) to rope mixture. Serve in bowls half filled with dry cooked rice. Keep boiling water ready to replenish pot during boiling. This is delicious. Will serve from 15 to 20 persons. Lollie Belle Wylie, Historian Pioneers. OLD TIME FRUIT CAKE. 1 lb. seeded raisins. 1 doz. eggs, beaten separately. 1 lb. currants. 1/2 t-spoon soda. 1 lb. citron. 1/2 t-spoon cloves. 1 lb. sugar. 1/2 t-spoon cinnamon. 1 lb. butter. 1/2 t-spoon nutmeg. 1 lb. flour. 1/2 t-spoon allspice. 1 cup black molasses. 1 cup brandy. Mix well and bake slowly for four hours. Mrs. Joseph M. Wusthoff, Secretary Atlanta Woman's Pioneer Society. ORANGE MARMALADE. 1 orange. 1 moderate size grapefruit. 1 lemon. Shave fruit very thin. Discard seed and core. Cut in quarters and run through the grinder. To each measure of fruit add three times the quantity of water. Let stand over night. In the morning boil ten minutes, remove, and place in bowl. Let stand over night again. In the morning add a cup of sugar to each cup of juice and fruit, and cook until it jellies. This is delicious. Mrs. Joseph H. Morgan, President Pioneers. LEMON WHIP. 6 eggs. 1 cup sugar. 2 lemons. Release the juice of the lemons and grate the rind. Beat yolks of eggs, lemons and sugar together. Cook in double boiler until creamy. Remove from stove and fold in the well beaten whites of the eggs. Serve cold in parfait glasses topped with whipped cream. Mrs. Madison Bell, Vice-President Pioneers. LADY BALTIMORE PRESERVES. 1 medium size pumpkin. Not quite a lb. of pumpkin for 9 lemons. lb. of sugar. Peel pumpkin, cut in pieces the size of string beans. Add sugar and lemons sliced very thin. Let stand over night, to make syrup. Boil slowly about three hours or until tender. Seal in air tight jars. Lollie Belle Wylie, Historian Pioneers. CHICKEN PIE, COUNTRY STYLE. Cook two chickens, cover with boiling water, add one onion and simmer until meat is tender. When half cooked, add 1/2 tbls. salt, one-eighth t-spoon of pepper, remove chicken, strain off fat and return, simmer to reduce stock to four cups, thicken stock with 1/3 cup of flour, and dilute with enough cold water to pour easily. Add three tbls. butter, bit by bit, and more salt if necessary. Place a small cup upside down in center of baking dish, arrange pieces of chicken around it, after removing some of the larger bones and pour over gravy. CRUST. Sift three cups of flour, two tbls. baking powder, one and one-half t-spoons salt. Work in three tbls. each of butter and lard, using tips of fingers ; then add one and one-fourth cups milk, roll crust for top one-half inch thick, and remaining dough one-fourth inch thick, cut in three pieces and braid and place around top of cup. Bake in hot oven. Mrs. J. Sid Holland. MOTHER'S SWEET POTATO PUDDING. 2 lbs. grated sweet potatoes. 1 pt. fresh milk. 4 fresh eggs. 1 t-spoon ground cloves.