Atlanta women's club cook book

Mrs. G. L. Pratt, Ex-Regent Joseph Habersham Chapter D. A. R. CHILI SAUCE. (For use on roast beef) . 18 large ripe tomatoes. 1 grated nutmeg. 4 large onions. 1 t-spoon ground cloves. 4 large green, sweet peppers. 2 t-spoon ground allspice. 4 small hot, green peppers. 1 t-spoon ground ginger. 4 tbls. salt. 1 t-spoon black pepper. 4 tbls. sugar. 1 qt. good apple vinegar. Scald, peel tomatoes, onions and pepper and drain. Put thru meat chopper saving all juices. Put in large pan on stove and when thoroughly hot, lower heat, add spices, sugar and salt. Boil gently stirring almost constantly, (as mixture burns easily), for one hour. Then add vinegar and boil 5 minutes. Fill large mouth bottle or small fruit jars, cover tightly. Mrs. D. F. Stevenson. MINT SAUCE FOR LAMB. 2 tbls. mint. i/_> cup vinegar. 1 tbls. sugar. 2 tbls. water. Chop mint fine, mix all ingredients, cook together a few mins., and allow it to cool. Add to lamb gravy or serve separately. Mrs. Jesse M. Manry. TOMATO SAUCE NO. 1. 2 tbls. butter. Va t-spoon salt. 2 tbls. flour. l/s t-spoon pepper. 1 cup tomato juice. Melt butter, add flour, salt, pepper and tomato juice slowly. Cook about ten minutes, stirring frequently. Miss Clara Lee Cone, Director Home Economics, Girls High School. TOMATO SAUCE NO. 2. 1 can tomatoes. 1 bell pepper. 1 onion. Dash Worcester sauce. 1/2 t-spoon each salt and pepper. Cook tomatoes, salt, pepper, onion, bell pepper (free of seeds) until it thickens. Add sauce. This sauce is delicious over roast beef, pork or stuffed peppers. Mrs. J. S. Boardman. VIRGINIA SAUCE. 1 cup. mayonnaise. 2 tbls. mixed chow-chow pickle. 1 t-spoon tomato catsup. Blend ingredients and serve with fried soft crabs. This recipe is a famous one in Virginia. Mrs. W. L. Northern. Norfolk, Va. TARTAR SAUCE. 1 cup mayonnaise. 2 t-spoons parsley. 4 small cucumber pickles 6 chopped olives, (sour). 1/2 t-spoon capers. 1/2 medium sized onion. Cut up last five ingredients very fine and stir into the mayonnaise. Serve on meat. Mrs. F. J. Massenburg. MINT SAUCE. Bunch of mint. 1/3 cup vinegar. 1/2 cup boiling water. Pinch of sugar. Pinch of salt. Cayenne pepper. Bruise a bunch of mint. Pour over it 1/2 cup of boiling water. Let stand ten minutes, then add 1/3 cup vinegar, pinch of salt and cayenne pepper. Serve with roast lamb. Mrs. W. L. Northern. Norfolk, Va. Mrs, Ernest Covington, Chairman. Some vegetables should be cooked a long time, such as carrots, beets, parsnips, etc., but vegetables like cauliflower and cabbage require only short cooking. Cabbage should never be boiled longer than 25 minutes. All vegetables should be put on in boiling salted water. Vegetables are more easily digested when served hot with butter, sauces, or meat, than when served cold with vinegar. Miss Mary P. Means. ASPARAGUS 3 eggs beaten light with pepper and salt. 2 cups grated bread crumbs. TIMBALES. 2 cups milk. 1 can of asparagus. Butter size of an egg, (melted), Put mixture in buttered timbale molds, set in pan of hot water and bake twenty minutes. Serve with cream sauce to which chopped mushrooms may be added. Mrs. J. E. Sommerfield. 1 doz. ears of corn. 3 eggs. 1 pt. of milk 2 tbls. butter. Cut corn off cob. Add eggs beaten, then milk and corn. If more liquid is needed add a little water. Bake in a moderate oven for about 20 minutes.