Name: Atlanta women's club cook book
Author: Atlanta woman's club

TO PRESERVE EGGS— use one part Silicate of Soda, (liquid glass) to ten parts of water which has been boiled and cooled. Put fresh, clean eggs in an earthen or glass vessel and cover with a weight to keep them submerged in liquid. Wash off before using. These will keep indefinitely and are good for all cooking pur- poses, with the exception of boiling and poaching. Do not wash eggs first, as it removes the natural coating. Mrs. C. E. Cresse. CORN and batter breads should be made with fresh buttermilk. Biscuits are better when made with buttermilk a little acid. TO SWEETEN MILK— Add a little sweet milk to buttermilk which has become sour. It will be quite fresh again. Taste it and use own judgment in regard to amount to add. SCORCH — In boiling, if contents become scorched, immediately remove vessel from fire and set in pan of cold water. In a few min- utes the scorched taste will have disappeared. Put food in another vessel, discarding the scorched part, reheat and serve. Mrs. J. A. Carlisle. INSECTS IN VEGETABLES— Before using vegetables that form heads such as lettuce, cabbage, cauliflower, wash thoroughly, cover with cold water; adding a little vinegar. Let stand for 30 minutes or longer. Any insects hidden within will immediately crawl out. Also, your vegetables become crisp and fresh from being in the cold w^ater. Mrs. W. F. Wimberly. TO SEAL JELLY — Put paraffine in jelly glasses and pour in your hot jelly. When cold, the jelly will be covered and sealed without any trouble. TO OPEN A COCOANUT— bore hole in eye and empty milk. Put in hot oven and the heat will crack the shell, so that meat can be removed easily. RELISH — Chopped onion and parsley added to any dumplings greatly improves their taste. POTATOES — Parboil potatoes before putting in soup. Mrs. G. B. Denman. INK STAINS — Salt on fresh ink stains will help to remove them. TO WHIP CREAM— When whipping cream, add the white of one egg to each cupful of cream. It will be firmer and double in quantity. Whip egg and cream separately, put together and then whip a little more. Mrs. R. M. Striphn. 232 ATLANTA WOMAN'S CLUB COOK BOOK SUGAR SAVING — To save sugar in cooking acid fruits, add a pinch of soda when cooking. If this is done, it will be necessary to use about one-half as much sugar. PIN FEATHERS— To pick out the pin feathers of a fowl, use a small pair of tweezers. CUT GLASS — When washing cut glass, add a little borax to the suds and rinse in water with a few drops of bluing. Mrs. J. B. Rowe. INSECTS — The best remedy for ants is cayenne pepper spread on shelves. Moths will avoid clothes sprinkled with turpentine. Mrs. Newton C. Wing. POTATOES — May be baked more quickly by putting them in boiling water, for a few minutes, before putting them into the oven. Mrs. George S. Obear, Jr. DRY SALT — A little corn starch in the salt cellar will keep the salt dry. Mrs. Clarence Bemis. USE A HAIRPIN— To keep the outlets of bowls, bath tubs or laundry tubs clean, use a buttonhook, or wire hairpin straightened out, and then hooked at the end. WATER CURE — If onions are peeled under cold water, it does away with the odor and does not cause the eyes to smart. ICING — To prevent icing from running, lightly dust cake with corn starch. SCORCH STAINS — may be removed immediately with dry starch and then sponging off. Repeat if necessary.

AI-modernized reading of the original text

TO PRESERVE EGGS— use one part Silicate of Soda, (liquid glass) to ten parts of water which has been boiled and cooled. Put fresh, clean eggs in an earthen or glass vessel and cover with a weight to keep them submerged in liquid. Wash off before using. These will keep indefinitely and are good for all cooking purposes, with the exception of boiling and poaching. Do not wash eggs first, as it removes the natural coating. Mrs. C. E. Cresse. CORN and batter breads should be made with fresh buttermilk. Biscuits are better when made with buttermilk a little acid. TO SWEETEN MILK— Add a little sweet milk to buttermilk which has become sour. It will be quite fresh again. Taste it and use own judgment in regard to amount to add. SCORCH — In boiling, if contents become scorched, immediately remove vessel from fire and set in pan of cold water. In a few minutes the scorched taste will have disappeared. Put food in another vessel, discarding the scorched part, reheat and serve. Mrs. J. A. Carlisle. INSECTS IN VEGETABLES— Before using vegetables that form heads such as lettuce, cabbage, cauliflower, wash thoroughly, cover with cold water; adding a little vinegar. Let stand for 30 minutes or longer. Any insects hidden within will immediately crawl out. Also, your vegetables become crisp and fresh from being in the cold water. Mrs. W. F. Wimberly. TO SEAL JELLY — Put paraffine in jelly glasses and pour in your hot jelly. When cold, the jelly will be covered and sealed without any trouble. TO OPEN A COCOANUT— bore hole in eye and empty milk. Put in hot oven and the heat will crack the shell, so that meat can be removed easily. RELISH — Chopped onion and parsley added to any dumplings greatly improves their taste. POTATOES — Parboil potatoes before putting in soup. Mrs. G. B. Denman. INK STAINS — Salt on fresh ink stains will help to remove them. TO WHIP CREAM— When whipping cream, add the white of one egg to each cupful of cream. It will be firmer and double in quantity. Whip egg and cream separately, put together and then whip a little more. Mrs. R. M. Striplin. SUGAR SAVING — To save sugar in cooking acid fruits, add a pinch of soda when cooking. If this is done, it will be necessary to use about one-half as much sugar. PIN FEATHERS— To pick out the pin feathers of a fowl, use a small pair of tweezers. CUT GLASS — When washing cut glass, add a little borax to the suds and rinse in water with a few drops of bluing. Mrs. J. B. Rowe. INSECTS — The best remedy for ants is cayenne pepper spread on shelves. Moths will avoid clothes sprinkled with turpentine. Mrs. Newton C. Wing. POTATOES — May be baked more quickly by putting them in boiling water, for a few minutes, before putting them into the oven. Mrs. George S. Obear, Jr. DRY SALT — A little corn starch in the salt cellar will keep the salt dry. Mrs. Clarence Bemis. USE A HAIRPIN— To keep the outlets of bowls, bath tubs or laundry tubs clean, use a buttonhook, or wire hairpin straightened out, and then hooked at the end. WATER CURE — If onions are peeled under cold water, it does away with the odor and does not cause the eyes to smart. ICING — To prevent icing from running, lightly dust cake with corn starch. SCORCH STAINS — may be removed immediately with dry starch and then sponging off. Repeat if necessary.