Atlanta women's club cook book

14 t-spoon salt. 1 cup whipped cream. Pulverized sugar. Cream butter, add as much sugar as it will take up. Add salt. Place over boiling water until it becomes a liquid. Just before serving add vanilla and whipped cream. Serve hot. Mrs. W. R. Bean. CARAMEL SAUCE. 1 cup brown sugar, 1 cup boiling water. 1 tbls. water. 1 tbls. butter. Mix sugar and water, let stay on stove until it melts. Add butter and boiling water. Boil until it begins to thicken. Mrs. J. W. Shelor. FOAMING SAUCE. 2 tbls. butter. 1 egg (well beaten). 1 cup powdered sugar. 1 t-spoon vanilla. Cream together butter, sugar and well beaten egg. When smooth add vanilla. When ready to serve blend carefully with a cup of whipped cream. Spread over pudding and sprinkle lightly with grated nutmeg. Clementine G. Rawling. YELLOW SAUCE. 2 eggs. 1 t-spoon lemon. 1 cup sugar. Beat eggs until very light, add sugar, beat again, then add lemon. Steam for 10 minutes. Mrs. W. R. Bean. HARD SAUCE. 1 cup butter. 1 lemon (juice). 2 cups pulverized sugar. 1 t-spoon nutmeg. 2 t-spoons vanilla. Cream butter and sugar, add lemon juice and nutmeg. Serve cold. Mrs. D. M. Haynes. BUTTER SCOTCH PIE NO. 1. (Kentucky Recipe). 2 cups brown sugar. 2 cups milk. 3 tbls. flour. 1 t-spoon vanilla. 3 eggs. 1 tbls. butter. Separate the eggs ; mix the ingredients in order given, using egg yolks. Cook over double boiler till thick. Pour into crust already baked. Use egg w^hites and three tbls. sugar for meringue and brown in oven. Recipe makes two pies. Recipe for crust. 1 cup flour. 3 level tbls. Snowdrift. 1/4 t-spoon salt. 3 tbls ice water. Sift flour and salt into a bowl, adding Snowdrift and three tbls. ice water. Mrs. W. H. Letton. COCOANUT CUSTARD. 3 eggs. 1 cup grated cocoanut. 1/2 cup sugar. A little salt. 1/2 cup milk. Cream together egg yolks and sugar. Add milk, salt and cocoanut ; let them come to a boil. Pour mixture into pie crust that has been partially cooked. Cook in moderate oven. Cover with meringue made of 3 beaten egg whites and 2 tbls. of sugar. Brown in oven. Mrs. J. Z. Lawshe. LEMON PIE NO. 1. 3 eggs. 2 lemons. 1 cup sugar, 1 slice bread. 2 tbls. butter. Soak slice of bread one inch thick in cold water to soften. Grate rind of lemon, mix with sugar, butter and well beaten egg yolks. Stir moist bread in mixture, add lemon juice, cook in double boiler until thick. Have pie crust ready, pour in mixture, top with meringue made of well beaten egg whites and 3 tbls. sugar. Brown in oven. Mrs. Joseph Avery. JAM PIE. 2 eggs. 1 cup sugar, 1 cup jam. 1/2 cup cream or milk. 1/2 cup butter. 1 level tbls. flour. Cream butter and sugar together, add well beaten egg yolks. Stir flour gradually in milk until smooth, add with jam mixture. Cook in double boiler until thick. Put mixture in rich crust ready baked. Cover with meringue made from the well beaten egg white and two tbls. sugar. Brown in oven. Mrs. W. M. Seay. BUTTER SCOTCH PIE NO. 2. 1 cup brown sugar. 1 egg. 3 tbls. flour. 3 tbls. water. 1 tbls. butter. 1 cup milk. 1 t-spoon vanilla.