Atlanta women's club cook book

Boil sugar, milk, cocoa and butter until it forms a rather firm ball in cold water. Remove from fire, add marshmallows and vanilla ; beat until creamy. Pour on platter, when cool cut in squares. Mrs. Arthur Stitt. o CHAPTER X. DINNERS. SOUPS. Mrs. J. M. Manry, Chairman, We begin a meal with soup to start the flow of the digestive juices. The clear soups have very little food value. All soups should be started with cold water, heating slowly, and never allowed to cook above the simmering point. Mary P. Means. CREAM OF ONION SOUP. Salt. White pepper. 2 cups onions. 1 cup milk. 1 cup of cold water. 2 tbls. flour. Place 2 cups of thinly sliced onions in sauce pan and add 1 cup of cold water. Cook until soft and then rub thru a fine sieve. Measure and return to sauce pan, and add 1 cup of milk for every cup of onion puree and 2 level tbls. flour to every cup of milk. Stir to dissolve flour then bring to a boil and cook slowly for 5 mins. Season, using salt and white pepper. Serve, then add 1 tbl. of butter to every qt. of cream soup. Croutons or toasted strips of bread make a delicious accompaniment to the cream soup. (See recipe) for croutons. Method Of Preparing Croutons. Cut slices of bread into one-inch blocks, and place on a baking sheet and bake until golden brown. Place in a tin box or jar and seal. When ready to use just reheat to crisp and then serve. Stale bread may be used for this purpose. Mrs. Newton C. Wing. VEGETABLE SOUP. chicken. l^ t-spoon pepper. or 1 can tomatoes. soup bone (beef). 1 onion. t-spoons salt. 1 pt. lima beans. ears corn. 3 slices b. bacon. Irish potatoes. 2 qts. water. Dress chicken, cut in small pieces, place in pot with water, cook until meat drops from bone, add salt, pepper, onion, tomatoes, beans, and potatoes cut fine. Cook slowly liA hrs. then fry bacon crisp, mince fine, pour bacon and grease into soup mixture, cut corn from cob, add and cook 10 mins. Serve with Virginia corn pones. (See recipe under Breads.) Mrs. Jesse M. Manry. CLAM SOUP. 1 pt. water. 3 potatoes. 1 small onion. 1 tbls. butter. 1 qt. clams. Salt and pepper. 1 qt. milk. Chop clams, potatoes and onions fine; add salt and pepper to taste. Cook in water 15 minutes. When ready to serve, add milk boiling hot. Mrs. C. B. Cresse. RED KIDNEY BEAN SOUP. (Very delicious). 1 pt. kidney beans. 2 bay leaves, (soaked over night). 12 whole cloves. 2 qts. cold water. 6 whole spice. 2 whole grains pepper. 1 gill cream. 1 egg. 1 small onion. Small steak bone 1 lemon. Salt to taste. Place steak bone and beans on in the cold water, add bay leaf, cloves, pepper and spice. Boil slowly 3 hours, adding water if necessary. Add onion sliced. Boil 2 hours longer, mash thru sieve twice. When ready to serve add salt, cream, sherry, lemon sliced thin, egg boiled hard and chopped fine. Mrs. Albert Thornton, Pres. Atlanta City Federation Woman's Clubs. CREAM OF TOMATO SOUP. 1 can tomato soup. 1/2 pt- cream, whipped. 1 pt. milk. Salt. Combine soup and milk, add seasoning, and heat. Drop spoonful of whipped cream on each serving, and sprinkle paprika over top. Mrs. A. C. Plage, East Lake. FISH AND OYSTERS. Mrs. C. E. Cresse, Chairman.