Atlanta women's club cook book

A quarter one of cheese ; Stir constantly with no let up ; Add pepper, if you please. Two eggs you next must briskly beat, And smoothly make all leaven ; Pour over toast — then quickly eat And dream you are in Heaven !" CRAB MEAT. 1 can, (large) Japanese crab. 1 can (large) evaporated cream 1 can, (small) pimentos. 2 eggs. 1 large cup chopped cheese, (American). Place butter, size of an egg, in chafing dish. Put in crab meat, remove bones as it heats. Add cheese and pimentos. When cheese melts add milk and eggs beaten together. Salt and red pepper to taste. When cream sauce thickens serve at once. Palmer Johnson. CHAFING DISH SUGGESTIONS OLIVE STUFFED EGGS. (In cream sauce). 4 eggs hard boiled. 1/4 t-spoon curry powder. 34 cup ripe olives. 1/2 t-spoon salt. 2 tbls. butter. 1/8 t-spoon pepper. 3 tbls. flour. 11/2 cups milk. Cut eggs in halves and remove yolks. Stone olives and chop one-fourth of them very fine. Mix these with the yolks, season, and refill whites with mixture. Chill thoroughly, cut in slices. Melt the butter in chafing dish, add dry ingredients, then the milk, and stir constantly until it boils. Arrange the slices of eggs on hot buttered toast, pour cream sauce over and serve. Mrs. Howard H. McCall. State Chair. Georgia Federation of Woman's Clubs. RED DEVIL. (For The Chafing Dish). % lb. American cheese. I/2 t-spoon dry mustard. 1 can tomato or tomato-okra soup. Dice the cheese, melt in chafing dish over boiling water and stir until cheese is smooth Add the soup and mustard, stirring until thoroughly mixed. Sprinkle with paprika and serve on rounds of hot toast. Mr. Newton C. Wing. FIG CUPS. 14 lb. dried washed figs. 2 tbls. sugar. 1/2 lb chopped salted almonds. 1 t-spoon lemon juice. 1/2 cup wine. Lady fingers. Stuff figs with almonds. Put sugar, lemon juice and wine in chafing dish and when hot add stuffed figs. Cover and cook until figs are tender. Serve with lady fingers. Mrs. D. J. Jones. WOODCHUCK. 1 pt. milk. 1 t-spoon salt. 6 tbls. flour. 1 t-spoon mustard. 4 tbls. butter. 1/2 t-spoon paprika. 3 hard boiled eggs. 1 cup cheese, (Amer.), Cream flour and butter together in chafing-dish set over hot water ; when bubbling mix in milk gradually. When smooth, season with salt, mustard, and paprika. Add cheese cut in small cubes. When thoroughly melted, add eggs sliced. (Enough for 8 people.) Mrs. E. L. Harris. Chattanooga, Tenn. CHICKEN ALMOND. 1 cold boiled chicken. 1 small can mushrooms. 1/^ lb. blanched almonds. 1/8 lb. butter. 1 small stalk celery. Put butter in chafing-dish, add chopped celery and almonds. When celery is cooked tender add chicken and mushrooms also chopped. Add 1 cup water in which chicken was boiled, 2 cups if small. Add 2 t-spoons Worcester sauce. Season with salt and red pepper. Serve soon as thoroughly hot. Palmer Johnson. ENGLISH MONKEY. 1/2 cup grated cheese. 1/2 t-spoon salt. 1 cup grated bread crumbs. Pinch of cayenne. 1 cup milk. 1 egg. 1 tbls. butter. Stir butter and cheese together until melted ; add bread crumbs, milk and beaten egg ; season and cook till thick and creamy. Serve on buttered rounds of toast or saltines. Mrs. E. L. Harris, Chattanooga, Tenn. HOT STUFF. 1 can tomato soup. 4 eggs. 1 onion (small). Red pepper to taste. 1 cup Amer. cheese (grated).