Atlanta women's club cook book

Whip cream and when nearly stiff add lemon juice; then whip stiff. Put in peppers ground fine (through meat chopper) and cheese ; add salt and pepper to taste. Then fold in gelatine (softened in a little cold water and dissolved over hot) . Set in ice box to cool, serve with mayonnaise and lettuce. Mrs. E. O. Pritchard. COTTAGE CHEESE SALAD. 2 cups cottage cheese. 1/2 chopped green pepper. 1/2 t-spoon salt. 1/8 t-spoon pepper. Mix thoroughly, make into balls size of an English walnut Serve on lettuce with French dressing. Mrs. D. J. Jones. CHEESE RELISH. 1 lb. cream cheese. Pinch each paprika, salt and mustard. Add cream until smooth consistency. Mold in palm of hand in small balls and place walnut or pecan on one half. Mrs. A. C. Plage, East Lake. CHEESE STRAWS. 2 cups grated cheese. II/2 cups flour. 2 tbls. melted butter. l^ cup ice water. Pinch of salt and pepper. Mix cheese, flour, salt, pepper and butter well together, add ice water to make a soft dough, roll out thin — Bake in hot oven. Mrs. W. M. Zirkle. WELSH RAREBIT. 1/2 lb. cheese (grated). 1 tbls. fine bread crumbs soak- 1/4 t-spoon cayenne pepper. ed in milk. 1 tbls. mustard. Rub bottom of heated pan with butter. Rub in cheese, stirring fast. When melted, put in butter, mustard, pepper and lastly crumbs pressed dry. Spread smoking hot on toast. Serve at once. Miss Jennie Ikerd, Fort Worth, Texas, A LA GOLDEN ROD TOAST. 4 hard boiled eggs. 6 rounds of buttered toast. Put whites thru potato masher, grate yolks. Bread should be toasted on both sides. THICK CREAM DRESSING. 1 cup milk. 2 tbls. melted butter. 4 tbls. flour. Salt and cayenne pepper. Cream butter and flour together, stir this in the hot milk until smooth, cook until rather thick, add the mashed egg whites, salt and cayenne to taste. Put a spoonful on each round of toast, sprinkle the top with grated yolks, serve immediately. Miss Silvia Northcutt, Louisville, Kentucky. CHEESE SALAD. 1 pt. stiff whipped cream. 1 cup grated cheese. 1 pk. gelatine. 1/2 pimento. 1/2 green pepper. Juice of 1 lemon. 1/4 t-spoon salt. Soak gelatine in a little cold water, then mix all together. Place in mold to congeal. Turn out on platter of lettuce. Serve with mayonnaise. Mrs. Beckley Griffin. CHAPTER IX. LUNCHEONS AND SUPPERS SALADS. Mrs. Norman Pool, Chairman. All salad ingredients should be chilled and all salads should be served very cold — Green and fruit salads with French or cooked dressings are less fattening than meat and eggs or cheese salads with mayonnaise. The beaten white of egg added to mayonnaise makes it thicker but holds it longer and gives more mayonnaise. To marinate foods let stand in oil, vinegar, salt and pepper. Miss M. P. Means. TOMATO & CHICKEN LAYER SALAD. Aspic Mixture can tomatoes, 2 lbs. tbls. gelatine, cloves, pepper corns. 1 medium sized onion (sliced) 2 t-spoons salt. 1 t-spoon sugar. 1 small bay leaf. Cook above ingredients 20 minutes, then strain. Soak gelatine in a little cold water until soft, add this to the hot liquid and stir until dissolved. Divide the liquid into 2 equal parts ; onehalf goes on bottom, remainder on the top, chicken mixture between! Chicken Mixture. 2 or 3 cups chicken (chopped Salt and pepper, fine). 2 tbls. gelatine. 4 tbls. mayonnaise.