Atlanta women's club cook book

MEAT CROQUETTES. Fish or meat. Cracker crumbs or corn meal. Rice. Salt. 1 well beaten egg. Pepper. Take equal parts of ground meat, and rice, 1 well beaten egg, salt and pepper to taste. Dip in beaten eggs and roll in cracker crumbs or corn meal. Fry in hot fat. Drain on paper. Cream.ed peas are lovely with croquettes. Mrs. Tom. Germany. BEEF CROQUETTES. 1 pt. chopped cold beef. Pepper and salt to taste. 1/3 pt. hot boiled rice. Bind with white sauce and fry. Serve with tomato or brown sauce. Mrs. Le-Roy Gregory. RICE CROQUETTES. 1 cup boiled rice. 2 eggs well beaten and salted. 1/2 cup cracker or bread crumbs Mix rice and crumbs in eggs, make into balls and fry in boiling lard. When done, place for a few minutes on brown paper. Mrs. O. L. Jernigan. EGGS AU BECHAMEL. 1 tbls. butter. 1 tbls. flour. 1/2 cup thin cream. 1/2 cup chicken broth. 3 hard boiled eggs. Salt and pepper to taste. Mix butter and flour together until smooth, add the cream chicken broth and seasoning, cook until thick, pour sauce over brown toast, then the hard boiled eggs, which have been put through colander, next minced bacon on top. Serve hot. From Tea-Room Chamberlin-Johnson-DuBose Co. HAM OMELET. 11/2 tbls. corn starch. 1 cup milk. 1 tbls. butter. 3 eggs. 1/2 cup minced ham. " Stir corn starch in the milk, add beaten eggs and ham. Beat all together. Melt butter in omelet pan and cook. Serve hot. Mrs. Chas. McCarty. OMELET FOR TWO. 4 eggs. 4 tbls. warm water. 1/2 t-spoon salt. A dash of pepper. 'Break eggs into round bottom bowl. Add seasoning and water. Beat rapidly with dover beater until light and foamy. Turn into cooking pan and as one part cooks, slip knife under that portion, lift it to let soft portion run under and so continue until only the bubbly top remains uncooked. Place in moderately hot oven to "set" the top. With left hand tilt the pan and with knife in right hand fold and turn at the same time into the platter. Serve instantly. Mrs. Robert Andoe. BEEF OMELET. 1 lb. round steak (ground). 4 beaten eggs. 1 cup bread crumbs. Add salt, pepper to taste and a little nutmeg; add enough whole milk to make the mixture the consistency of stiff cream sauce. Put 3 tbls. of butter or breakfast bacon fat in hot skillet. Turn in mixture and scramble until brown. Serve hot. To any omelet left, add cream sauce and serve for another meal ; this with scallopped tomatoes and potatoes au gratin make a delicious luncheon. Mrs. Paul Dismukes, Columbus, Ga. MILK AND EGG OMELET. 5 eggs. 1/2 cup milk. 1/2 cup bread pieces, not ground 1 tbls. fat. Pour into frying pan the grease, either bacon, butter, cooking oil or fat, (use twice as much, if hinged omelet pan is used). Soak in milk, for a few minutes, the pieces of bread. Add to beaten eggs the milk and bread ; season to taste with salt and pepper and pour all into frying pan when it is very hot, reducing the heat as soon as it is in. Keep it from sticking to the sides, with a silver knife, occasionally tilting pan slightly so that liquid parts will run underneath and cook. Fold one part over on the other while it is still soft, turn out on hot platter, garnish and serve. The trick of