Anson County cook book

Add the tongue chopped coarsely to the eggs, pickle, and mustard pickle chopped. Add the mustard and mayonnaise. Meanwhile soak the gelatine in the cold water for five minutes and dissolve it in the hot water. Cool, and when the gelatine begins to stiffen, stir into it the tongue mixture and pour all into a cold, wet mold. Let harden in a cold place and serve garnished with parsley or lettuce. If just a sandwich filling is desired, omit the gelatine mixture. — Mrs. Francis E. Liles. BEEF LOAF (OF COLD BEEF) Soak one tablespoon of gelatine in half cup of cold water 10 minutes Then heat a quarter of a cup of well-seasoned stewed tomatoes, or canned tomato pulp to boiling point and pour over gelatine, stirring well until gelatine is dissolved. Make ready two cups of chopped and seasoned meat mixed with one tablespoon of lemon juice and one small sour pickle minced fine. Stir tomato into meat mixture and mould in earthen dish. Let stand in mold until jelly is stiff. Serve cold.— Mrs. S. R. Moore. TO BOIL A HAM Let the ham soak in cold water all night, if desired. To boil, put in cold water, skin side down. After water comes to boiling point, lower temperature, letting ham cook slowly until done. It will take about 20 or 25 minutes to the pound. (One cup vinegar left from peach pickles may be added to water in which ham is boiled.) Leave ham in water until cool. Skin, sprinkle over with bread crumbs, brown sugar and black pepper, stick with cloves and put in moderate oven for a few minutes to brown. — Mrs. L. J. Huntlev. Some folks say Wesson Oil is best for salad dressings. Others say it's best for shortenings. And others say it's best for frying. They must all be right — for manygood cooks say Wesson Oil is best for all three uses. A fine salad oil, like Wesson Oil, makes things taste as good as they can taste. Sauces for Meats and Fish THICK WHITE SAUCE FOR CROQUETTES Put two and a half tablespoons of butter in a saucepan until melted. Add one-third cup of flour, one-fourth teaspoon pepper. When this is well blended, add one cup milk, then stir until smooth and thick. BROWN SAUCE Melt three tablespoons butter. Add three tablespoons flour, one cup brown stock, one-fourth teaspoon salt and pepper, a few drops of onion juice. Be careful to let the butter and flour brown, not burn, before adding other ingredients. TOMATO SAUCE Put together in saucepan one-half can tomatoes, one-half onion, one teaspoon parsley. Cook twenty minutes, then rub through sieve. Melt two tablespoons butter in another pan. Add two tablespoons flour until smooth. Add the tomato juice slowly, stirring constantly. Cook five minutes. Then add salt and pepper and a pinch of soda. MINT SAUCE Three tablespoons of finely chopped mint leaves, two tablespoons of sugar. Cover with six tablespoons of vinegar. Let stand an hour. Squeeze and strain. Serve with lamb. SAUCE FOR FISH To two yolks of eggs, add one tablespoon of flour. Beat well. Add one cup milk. Stir until it boils. Add one tablespoon butter, one tablespoon vinegar, salt, pepper and a pinch of mustard. HOLLANDAISE SAUCE % cup butter 2 egg yolks V2 cup boiling water 1 tablespoon lemon juice.