Atlanta women's club cook book

6 carrots. 6 medium sized potatoes. 2 rutabaga turnips. 6 medium sized beets. Cook beef in boiling water slowly S-V^ hrs. or until tender. Remove meat, put cabbage, turnips, and carrots into liquor, and boil 1/4 hr. Add potatoes and cook 1/2 hr. longer. Cook beets separately. Serve beef on large platter surrounded by vegetables. Use pickled beets if preferred. Mrs. Katherine Cummings. I " Tewksbury, Mass. HUNGARIAN GOULASH. 1/2 dozen onions. 1 red pepper. 1 pound round steak. 1 green pepper, 2 cups raw potatoes (diced). 3 tomatoes. 2 cups raw carrots (diced). 1 bay leaf. 2 tbls. lard. 2 cloves. 1 qt. water. 6 allspice. Cut up onions and brown in frying pan with two tbls. lard. Put in a little flour to thicken. Add the round steak cut in small pieces. Stir so meat sears. Add the diced potatoes and carrots, also the tomatoes, and one bay leaf, two cloves, six allspice and the peppers chopped fine. Add one quart water and cook until all are tender. Mrs. Harry L. Wills. DOLLY CAKES IN CAPS. Bake any reliable cake mixture in round patty or muffin pans, and cover the tops with white icing. With a fine, new, paint brush dipped in melted chocolate, indicate eyes, nose and mouth. Much variety can be secured by slanting the eyes, turning the corners of the mouths up or down, etc. Cut circles of white tissue paper larger than the cakes, pink the edges, and run a white ribbon or thread around each, one inch from the edge. Set the cakes each in a cap, and tie the ribbon. Grownup children will enjoy these as much as the little ones. Mrs. Newton C. Wing. RECIPES FOR SPECIAL OCCASIONS 243 SAVORY PUDDING. 1 lb. boiled onions. 1/2 tbls. of sage. 1/2 lb. bread crumbs. 1 egg and a very little milk. Sozs. shredded suet. Salt and pepper to season. Chop the onions, heat the breadcrumbs and onions together, add all the other ingredients and lastly mix with egg and milk. Add hot drippings to mixture, spread even over the pan and bake in a quick oven for about 40 minutes. Let it stand a few minutes, then cut in squares and serve with gravy. Mrs. Bertram Ibbetson. BAKED MACARONI, WITH CHEESE. 34 cups macaroni, broken in 2 tbls. butter. pieces. V2 cup grated cheese. 2 qts. boiling water. I-V2 cups scalded milk. 1 tbls. salt. 14 cup buttered bread crumbs. 2 tbls flour. Cook macaroni in the boiling salted water for twenty minutes ; drain and blanch in cold water. Make a white sauce of the butter, flour and milk. Add seasoning to the sauce. Arrange a layer of cooked macaroni in the bottom of a buttered baking dish; sprinkle with the grated cheese, repeat until all the macaroni and cheese are used ; pour over the white sauce, cover the top with buttered crumbs and bake for twenty minutes in a hot oven, or long enough to give the top a nice brown. Mrs. Ernest Covington. APPLE BASKETS. 6 apples. 1 lemon-juice and rind. 3/4 lb. light brown sugar. 1 oz. ginger root. Cut two pieces from each apple, leaving what remains, in the shape of a basket with a handle, after hollowing it out. Chop the apple pulp, amounting to about two cups, add sugar, lemon juice and rind, the ginger, pinch of salt and enough water to cover. Cook slowly four hours, adding water from time to time. Serve in baskets. These are particularly good with roast pork. Mrs. Newton C. Wing. . MACARONI WITH TOMATO SAUCE.