Atlanta women's club cook book

disturb the boiling; boil hard for 20 minutes, remove, place in colander and blanch with cold water, drain, put in pot, cover tightly and set on back of stove and allow to steam for 20 minutes or more. Each flake of rice should stand separate. VEAL DAUBE GLACE A LA CREOLE. "Much Used In Ante-Bellum Days." 3 lb. shoulder of veal. 1 large can tomatoes. 2 tbls. granulated gelatine. 1 large onion (minced). Bay leaf. Garlic as desired. Have shoulder boned, rolled and tied instead of skewered. Salt and pepper, dredge with flour and brown in hot fat. Remove from pan and brown the onions and garlic in the fat, add gelatine, tomatoes, 2 quarts hot water and seasoning. Return veal to vessel, cover closely and simmer until very tender, then remove very carefully to avoid breaking and place in a mold. Pour over enough stock to cover veal, allow to cool, then place on ice. When ready to serve dip mold an instant in boiling water, turn out on platter in which it is to be served. Slice and garnish with parsley. RUSSIAN SAUCE FOR COLD MEATS. 1/2 pt. of Mrs. Huberfs Mayon- 2 tbls. catsup. naise. A few drops of Tobasco. Vi lb. grated cheese. 2 tbls. Worcestershire Sauce. Mix above ingredients well together. EGG PLANT A LA CREOLE. 2 large egg plants. 1 large onion. ■ 6 slices toasted bread. Several cloves of garlic minced. V2 cup olive oil or butter. Bay leaf, salt and cayenne. Cut egg plant lengthwise and scoop out inside without breaking the skin. Boil skin and all until tender, then remove skins to buttered baking dish and fill with the following mixture. Fry onion and garlic a dark brown in the fat, add egg plant pulp, the toasted bread (broken into bits) salt, cayenne and bay leaf. Let simmer until thick and brown, stirring from the bottom constantly. EGG BREAD AS MADE IN THE SOUTH. 2 cups white corn meal. 14 cup lard or butter melted. 2 eggs. Buttermilk to make stiff batter. 1 tbls. soda in 2 tbls. hot water. 1 t-spoon salt. 1 tbls. sugar. 1 cup buttermilk. Beat eggs until light, add buttermilk, salt, sugar and melted fat; sift cornmeal into this, batter should be rather stiff. Mix soda in a little hot water and stir thoroughly in the above mixture, (adding a little more milk if batter is not right consistency) . Pour into well greased hot pan ; cook in moderate oven until top is a golden brown. Do not have batter more than one-half inch thick in pan before baking. Cut in squares, split and butter generously ; eat hot. NEW ORLEANS PRALINES. 2 cups powdered sugar. 1/2 cup of cream. 1 cup maple syrup. 2 cups pecan meats (whole). Boil sugar, cream and syrup together until mixture forms soft ball tested in cold water. Beat until smooth and creamy, then stir in nuts and drop from t-spoon in small piles on paraffin paper. DAINTY FROZEN SALAD FOR PARTIES. 1 can white cherries. 1 can sliced pineapple. 1 can pears. 6 oranges (pulp). Cut fine above ingredients, add orange pulp and enough of equal parts of fruit juices to mix salad. Stir in 1-1/2 pints of Mrs. Hubert's mayonnaise and freeze as you would ice cream. Serve on fancy ferns. CHAPTER XV. State Agricultural College. By Miss Mary Cresswell, State Director Home Economics, Mrs. Bessie Stanley Wood, Assistant State Agent.