Atlanta women's club cook book

Slice and par-boil the onions. Let soup come to a boil, add the onion and cup of grated cheese. Beat the yolks and whites of the eggs separately ; mix and fold into the boiling soup and cook 1 minute. Serve on toast. Mrs. J. E. McRee, (The Daffodil). SCOTCH WOODCOCK. 1 small onion. 2 eggs. 1 can tomatoes. 2 dozen saltines. 1 tbls. butter. Slice and fry the onion slowly in butter, add tomatoes. Heat thoroughly and add the eggs beaten. Serve on saltines. Mrs. E. L. Harris. CHICKEN A LA KING. 1 small can pimentos. 1 small can button mushrooms. 2 cups diced chicken. Make a cream sauce, then add pimentos drained, mushrooms and chicken. Salt and pepper to taste. Serve on toast. Mrs. E. H. Sims. ITALIAN MACARONI. 1 can tomato soup. 1 can mushrooms. 1 cup grated cheese, (Amer). 2 cups cooked macaroni. Melt cheese, stir in soup gradually. Put chopped mushrooms in, then macaroni. Season highly with red pepper, paprika, salt. Serve on crackers after cooked down. Mrs. Carroll McGaughey. CHAFING DISH SUGGESTIONS 79 PIGS IN BLANKETS. Dry large fat oysters on a cloth, roll around each one a very thin slice of bacon and skewer with new tooth-picks. Fry in greased chafing-dish. Serve on rounds of toast. Mrs. C. E. Cresse. WELSH RAREBIT. 1 tbls. butter. 1/2 lb. soft mild cheese, (cut in 1 t-spoon corn starch. small pieces). 1/2 cup thin cream. l^ t-spoon mustard. Few grains cayenne. Put butter in chafing-dish and when melted add corn starch and stir until well mixed, then add cream gradually while stirring constantly, and cook two minutes. Add cheese and stir until cheese is melted. Serve with crackers. Mrs. D. J. Jones. WELSH RAREBIT. 1/2 cup milk. 14 t-spoon salt. 2 cups grated American cheese. 1/2 t-spoon paprika. 1 t-spoon mustard. 2 eggs. Put milk in sauce pan and set over fire. When hot add cheese and stir until it melts. Add quickly mustard, salt, paprika and eggs well beaten. Stir until mixture begins to thicken. Pour over toast and serve at once. Mrs. Carroll McGaughey. CHEESE DISH. 2 eggs. 1 t-spoon dry mustard. 1 cup of milk. 1 tbls. butter. 1 cup fresh bread crumbs. A pinch of salt and paprika. 2 cups grated Amer. cheese. Place butter in blazer of chafing-dish. When hot add milk, bread crumbs, cheese, paprika and salt. Stir constantly and when well blended add two well beaten eggs. Cook one minute and serve at once on hot crackers. Mrs. George Rice, New Orleans, La. LOBSTER NEWBERG. 1 boiled lobster. 1 gill sherry. Large lump butter. 1 pt. cream. Yolks 3 eggs. Put lobster in chafing-dish with butter, stir gently until buttei is melted and lobster heated through. Mix sherry with cream and egg yolks — first blending latter with enough cream to make thick as mayonnaise. Pour mixture into the chafing-dish over the lobster. Let simmer a moment, then pour sherry or bevo over the whole and serve hot. Mrs. Newton C. Wing. CHEESE FONDUE. 1 cup milk. 1 t-spoon flour. 2 eggs. American cheese. 1 t-spoon butter. Rub butter and flour together, melt, and add milk and beaten eggs. Cook in upper part of chafing-dish over boiling water until thick. For each cup of sauce add a cup of grated cheese and cook just a moment. Pour on to rounds of toast.