Name: Atlanta women's club cook book
Author: Atlanta woman's club

CORN PUDDING. 2 tbls. sugar. 1/2 t-spoon salt. Pinch of black pepper.✪ Corn Pudding Beat eggs until light, add sugar, salt, pepper, Have pudding well mixed, and if any more Dot with butter and bake in Mrs. J. M. Manry. ASPARAGUS WITH EGGS. 2 bunches asparagus. l^ t-spoon salt. 4 egg. Vs t-spoon pepper. 2 tbls. mglted butter.✪ Asparagus with Eggs Cook asparagus, cut off tender tops and lay them on buttered pie dish, seasoning with salt, pepper and melted butter. Beat eggs VEGETABLES 159 just enough to break the yolks, pour over the asparagus and bake eight minutes in a moderate oven. Serve with slices of boiled ham. Mrs. Roger Brown. SPINACH WITH EGG. (Something Different). i/> peck spinach. 2 eggs. 2"tbls. butter. 1 t-spoon mayonnaise. 1 t-spoon pickle. Salt and pepper. Wash spinach well in vessel of water. Remove ; put into about 3 qts. of boiling water and cook 30 minutes. Drain in colander, cut up fine, adding salt and pepper; pour butter (melted) over it. Have ready eggs hard boiled ; mash yolks and add mayonnaise, a few drops vinegar and cucumber pickle cut fine. Sprinkle over top of spinach. Garnish with egg cut into rings. This is nice served with thin slices of cold beef tongue. Mrs. J. A. Carlisle. POTATO SURPRISE. Mold mashed potatoes (seasoned) into balls; with spoon form cavity in end large enough for medium size oyster. Place oyster in cavity, cover with potato, dip in beaten egg, roll in bread crumbs.✪ Potato Surprise Fry in deep fat. Cold minced or ground meat may be substituted for oysters. Serve with tartar sauce. Mrs. Tull C. Waters. STUFFED BAKED TOMATOES. 12 ripe tomatoes. Salt, pepper and sugar. 1 small head of cabbage. 1 cup of sweet milk. 1 small onion. Small piece of butter. Bread crumbs.✪ Stuffed Baked Tomatoes From the blossom end of a dozen smooth ripe tomatoes cut a thin slice, and with small spoon scoop out the pulp without breaking the skin surrounding it. Chop a small head of cabbage and a small onion finely ; mix the fine bread crumbs and the pulp ; season with salt, pepper, and sugar and add a cup of sweet cream or milk ; when all is well mixed fill tomato shells ; place in baking dish, cut-end up, and put just enough water in the pan to keep from burn- ing; drop a small piece of butter on each tomato, and bake half hour or so. Place another bit of butter on each and serve in same dish. Mrs. F. L. Gillette. SCALLOPED TOMATOES. Cover bottom of baking dish with bread crumbs or crushed crackers. Place on this a layer of sliced tomatoes, season with salt and pepper, a little sugar and dot with bits of butter.✪ Scalloped Tomatoes Continue to add alternate layers of crumbs and tomatoes, seasoning each time, until the dish is full. Sprinkle crumbs on top, dot with butter, slightly moistened with water. Bake about 20 minutes. Mrs. A. R. Brittain. 160 ATLANTA WOMAN'S CLUB COOK BOOK SCALLOPED POTATOES. 1 qt. sliced raw potatoes. 3 tbls. flour. 2 cups scalded milk. 1 t-spoon salt. 4 tbls. butter. 14 t-spoon pepper.✪ Scalloped Potatoes Cover the bottom of a buttered baking dish with layer of sliced potatoes. Sprinkle with salt and pepper, dot with pieces of butter and dredge with flour. Repeat until the materials are used. Pour over all the scalded milk and bake in moderate oven from 45 to 50 minutes. Miss E. Hunt. POTATO PUFF. 2 cups mashed potatoes. 1/2 cup scalded milk. 2 tbls melted butter. I/2 t-spoon salt. 2 eggs.

AI-modernized reading of the original text

CORN PUDDING. 2 tbls. sugar. 1/2 t-spoon salt. Pinch of black pepper. Beat eggs until light, add sugar, salt, pepper, Have pudding well mixed, and if any more Dot with butter and bake in Mrs. J. M. Manry. ASPARAGUS WITH EGGS. 2 bunches asparagus. l^ t-spoon salt. 4 egg. Vs t-spoon pepper. 2 tbls. melted butter. Cook asparagus, cut off tender tops and lay them on buttered pie dish, seasoning with salt, pepper and melted butter. Beat eggs just enough to break the yolks, pour over the asparagus and bake eight minutes in a moderate oven. Serve with slices of boiled ham. Mrs. Roger Brown. SPINACH WITH EGG. (Something Different). i/> peck spinach. 2 eggs. 2"tbls. butter. 1 t-spoon mayonnaise. 1 t-spoon pickle. Salt and pepper. Wash spinach well in vessel of water. Remove ; put into about 3 qts. of boiling water and cook 30 minutes. Drain in colander, cut up fine, adding salt and pepper; pour butter (melted) over it. Have ready eggs hard boiled ; mash yolks and add mayonnaise, a few drops vinegar and cucumber pickle cut fine. Sprinkle over top of spinach. Garnish with egg cut into rings. This is nice served with thin slices of cold beef tongue. Mrs. J. A. Carlisle. POTATO SURPRISE. Mold mashed potatoes (seasoned) into balls; with spoon form cavity in end large enough for medium size oyster. Place oyster in cavity, cover with potato, dip in beaten egg, roll in bread crumbs. Fry in deep fat. Cold minced or ground meat may be substituted for oysters. Serve with tartar sauce. Mrs. Tull C. Waters. STUFFED BAKED TOMATOES. 12 ripe tomatoes. Salt, pepper and sugar. 1 small head of cabbage. 1 cup of sweet milk. 1 small onion. Small piece of butter. Bread crumbs. From the blossom end of a dozen smooth ripe tomatoes cut a thin slice, and with small spoon scoop out the pulp without breaking the skin surrounding it. Chop a small head of cabbage and a small onion finely ; mix the fine bread crumbs and the pulp ; season with salt, pepper, and sugar and add a cup of sweet cream or milk ; when all is well mixed fill tomato shells ; place in baking dish, cut-end up, and put just enough water in the pan to keep from burning; drop a small piece of butter on each tomato, and bake half hour or so. Place another bit of butter on each and serve in same dish. Mrs. F. L. Gillette. SCALLOPED TOMATOES. Cover bottom of baking dish with bread crumbs or crushed crackers. Place on this a layer of sliced tomatoes, season with salt and pepper, a little sugar and dot with bits of butter. Continue to add alternate layers of crumbs and tomatoes, seasoning each time, until the dish is full. Sprinkle crumbs on top, dot with butter, slightly moistened with water. Bake about 20 minutes. Mrs. A. R. Brittain. SCALLOPED POTATOES. 1 qt. sliced raw potatoes. 3 tbls. flour. 2 cups scalded milk. 1 t-spoon salt. 4 tbls. butter. 14 t-spoon pepper. Cover the bottom of a buttered baking dish with layer of sliced potatoes. Sprinkle with salt and pepper, dot with pieces of butter and dredge with flour. Repeat until the materials are used. Pour over all the scalded milk and bake in moderate oven from 45 to 50 minutes. Miss E. Hunt. POTATO PUFF. 2 cups mashed potatoes. 1/2 cup scalded milk. 2 tbls melted butter. I/2 t-spoon salt. 2 eggs.

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Stuffed PeppersCorn PuddingSpinach with EggPotato PuffAsparagus with EggsPotato SurpriseStuffed Baked TomatoesScalloped TomatoesScalloped Potatoes