Anson County cook book

Chop pimiento fine, add cheese, and enough dressing to mix well. CHICKEN SALAD SANDWICHES 1 cup boiled chicken 1 hard-boiled egg Two-thirds cup celery Boiled dressing or mayonnaise Cut chicken, celery and egg fine. Mix with the dressing. Season with salt and pepper. EGG SANDWICHES 1 cup grated cheese 1 teaspoon celery seed 3 hard-boiled eggs Little onion juice, mayonnaise, or Salt to taste boiled dressing Mix ingredients and spread between thin slices of bread. HAM AND CHICKEN SANDWICH One-third cup butter 1 cup cold chicken 1 cup finely chopped cold boiled Dash of salt ham Paprika Cream butter, add ham and chicken, then salt and paprika. Mix with dressing and spread on bread. (Above group of recipes submitted by Mrs. R. P. Lyon.) A SWEET SANDWICH Three tablespoons lemon juice to 4 tablespoons peanut butter, V2 cup chopped pecans, and V2 cup seeded raisins chopped fine. Mix with mayonnaise and spread. — Mrs. Frank Covington. BUICK CARS LEAD, YEAR AFTER YEAR SANDWICH FILLING Rind of 1 lemon (grated) 1 cup mayonnaise Juice of 1 lemon 3 raw eggs 1 cup sugar 1 cup raisins 1 tablespoon butter 1 cup nuts Mix and boil four minutes. — Mrs. Fred Helms, Albemarle, N. C. CLUB SANDWICH 2 slices of bread 2 slices white chicken meat 2 crisp lettuce leaves 1 slice tomato 2 thin slices of cucumber pickle Between slices of bread on which these have been placed, put a liberal spreading of mayonnaise dressing, and lay the chicken, cucumber and tomatoes. Press down and cut through diagonally with a sharp knife. — f^rs. Bill Coxe, Darlington, S. C. 8<; ORANGE CUSTARD (ORIGINAL) 1 cup sugar 1 tablespoon corn starch 2 tablespoons sugar Juice of 2 lemons 2 tablespoons cream Juice and little grated rind 1 orange Mix ingredients thoroughly, cook in double boiler — spread on baked crusts. Use 4 egg whites for meringue, allowing 4 tablespoons sugar. —Mrs. J. D. Leak. BROWN SUGAR TARTS 3 cups brown sugar 5 eggs 1 tablespoon boiling water I lemon, grated rind and juice Butter size of walnut 1 small nutmeg, grated Bake in large or small pans, lined with pastry, until pastry browns and tart thickens. — Mrs. R. E. Little, Zr. SWEET POTATO CUSTARD 4 eggs 2 cups sugar 1 cup sweet milk 1 cup butter IV2 cups potatoes Nutmeg. Mix ingredients and bake. Save whites of two eggs for meringue. — Mrs. Virginia Pickett. CARAMEL CUSTARD 2 cups brown sugar 5 eggs 2 tablespoons Melrose flour 1V2 cups milk 14 cup butter Cream butter and sugar together and beat until smooth; add flour then beat in one whole egg and three yolks, adding each separately; add milk and mix thoroughly. Pour into pie plates lined with pastry and bake a golden brown. Meringue 4 egg whites beaten stiff, add 8 tablespoons sugar, and spread on top of pie and bake. — Mrs. C. C. Bennett. LIGHT FLUFFY MERINGUE When making meringue for pie or pudding, add half an egg shell of cold water for each white of egg before beating. It will greatly increase the quantity and no difference in quality can be detected. Just before any meringue is placed in oven, beat in a salt spoon of Royal baking powder. This prevents its falling when taken from oven. —Mrs. A. D. Griffin, Peachland, N. C. CHOCOLATE PIE 3 cups sugar