Atlanta women's club cook book

1/2 cup bread crumbs. 1/8 t-spoon pepper. 1/2 cup stock. 1 tbls. vinegar. 1 egg. 1 medium onion. 3 tbls. chopped parsley. 1 small piece garlic. 2 medium tomatoes. 1 cup soaked bread crumbs. 1/8 cup mushrooms. Cut egg-plant in halves, and carefully remove pulp without breaking skin. Mix pulp with some of the salt, pepper and vinegar, the onion, garlic and parsley chopped very fine, and the mushrooms and tomatoes coarsely chopped and pack all tightly down in a bowl, letting remain thus one hour. Fry all in a frying pan, adding rest of seasoning, until mixture is tender. Fill egg-plant shells with this, dot with butter, and bake till shells are tender, in a moderate oven. The stock, parsley, mushrooms and garlic may be dispensed with if not on hand. Mrs. Elizabeth Wing. TURNIPS WITH PORK. Cook in covered sauce-pan in about a quart of boiling water for half an hour, a small piece of either salt or fresh pork. (If salt pork is used soak about twenty minutes in hot water to freshen). Then add turnips which have been washed, peeled and sliced thin. Cook all together until turnips are tender. The water should then be about all evaporated. Remove turnips, salt to taste and m.ash fine. Put in dish and sprinkle over them a little black pepper. Serve with hot corn meal muffins. Mrs. A. G. Jones. TURNIP SALAD OR GREENS COOKED WITH PORK, Greens should be tender and fresh. If wilted, soak in cold water 1 hour. Wash well one peck, or desired amount, cutting off small roots. Put greens in large uncovered boiler, filling two-thirds full of boiling water. If greens are old enough to have large stems to leaves, these should be removed and discarded. This boiling takes away the bitter taste, which so many find objectionable. Drain greens, add small pieces of sliced salt pork, cook in 1 qt. boiling water for 1 1/2 hours more, (Time in cooking depends on how young and tender greens are). Water may be added as it boils away. Water should be evaporated by time greens are ready to serve, Mrs, W. F. Wimberley, STRING OR SNAP BEANS WITH PORK, (Southern Style,) Beans to be good should be young and tender. If not perfectly fresh should be placed in cold water for an hour. Cut or break ends, taking strings (if any) with them. Wash, put in covered boiler with small piece of salt pork. (Wash pork well with hot water) Keep covered with boiling water about three hours or until beans are well done. Water should be evaporated when beans are ready to serve. Add salt to taste just before serving. These are good served warm with spoon corn bread (hot). Mrs. Grady Carlisle. STRING BEANS. Wash and snap beans. Put meat drippings or lard into cooking utensil and get frying hot. Pour beans into kettle, stirring until they change color. Add a little water occasionally to keep from burning. Beans will cook in a third less time than the old way. Z. V. Dabney. BAKED BEANS. 2 cups Navy Beans. 4 slices bacon. 1/2 t-spoon mustard. 14 t-spoon soda. 2"tbls. molasses. Salt to taste. Add soda to water in which beans are boiled. Cook until tender. Put in baking dish; add above ingredients, placing strips of bacon on top. Cover and bake for one half hour, taking care not to let them cook dry. Mrs. Wm. A. Davis. MOTHER'S BAKED BEANS. 1 qt, navy beans, 1/2 t-spoon mustard. 1/2 lb. salt pork. 1 tbls. molasses.