Atlanta women's club cook book

1 cup cream or milk. 3 tbls. flour. 1 t-spoon vanilla. 1/2 cup butter. 1 cup brown sugar. Make a custard of above ingredients except macaroons. Cook in double boiler until thick. When cool add 1/2 macaroons, put mixture in crust ready baked, sprinkle balance macaroons over this, cover with meringue made of the egg whites beaten stiffly and two tbls. sugar. Brown in oven. Mrs. W. M. Seay. LEMON PIE. 3 eggs. 4 tbls. cold water. 1 lemon, juice and grated rind. Butter size of an egg. 1 cup sugar. To one egg and 2 yolks well beaten add sugar, juice and grated rind of lemon, beat until smooth, adding water and melted butter. Put in partially baked crust, and finish baking in moderate oven, top with meringue made from 2 stiffly beaten egg whites, beating in 4 tbls. sugar. Brown slightly. Mrs. J. B. Guerry, Montezuma, Ga. MRS. FRANK L. STANTON'S "BANANA PIE." 3 bananas. 1/3 cup flour. %, cup sugar. % cup boiling water. 1 tbls. butter. 1/4 t-spoon vanilla. 2 eggs. 1/4 t-spoon salt. Cream sugar and butter, beat in yolks of eggs, add flour and boiling water, cook until thick, stirring all the time. When cool add flavoring. Use whites of eggs for meringue for top as in lemon pies, also make pastry as in lemon pies. These proportions are sufficient for one pie. Slice bananas very thin, round and round, place on crust, cover with the custard and add meringue and brown lightly in oven. Bake pastry before putting in the filling. Delicious ! Mrs. Frank L. Stanton. MOLASSES PUDDING. 3 eggs. 1 cup sour milk, 1 cup sugar. 1 t-spoon soda. 1 cup molasses. 1 t-spoon ginger. 1 cup mixed butter and lard. 1 t-spoon cinnamon. 3 cups flour. 1 tbls. wine. Beat eggs separately, add soda to molasses. Mix all together as egg batter. Serve hot with hard sauce flavored with lemon, wine, and grate nutmeg over sauce. Mrs. Samuel Inman, Director for Georgia of the National Federation of Women's Clubs. CHAPTER XL MRS. THOMAS' FAVORITE RECIPES. Mrs. Irving Thomas, President of the Atlanta Woman's Club for three years, and elected Honorary Life President at the expiration of her term .of office, is famed as well for her cookery as for her leadership in civic affairs. In answer to many requests for her recipes, she has given her favorites herewith. It is fitting that these should occupy a special chapter, both because they are all so delicious, and because the Auditorium, for which the proceeds from this book's sale will be used, is known as the Lucile King Thomas Auditorium. CREAMED CELERY. 3 cups celery, (diced). 2 tbls. flour. 11/2 cups milk. 1/4 t-spoon salt. 4 tbls. butter. 1/2 cup grated bread crumbs. Boil celery in salt water until tender; make cream sauce by adding butter, salt and flour to boiling milk ; put celery in casserole, alternating sauce and celery till casserole is filled; cover top with bread crumbs moistened with melted butter. Bake and serve hot. EGGS EN SURPRISE. 6 even sized tomatoes. 6 strips broiled bacon. 6 eggs. 1/4 t-spoon salt. Break eggs whole into tomatoes which have been scooped out and salted. Add crisp bacon broken into small pieces. If necessary to fill more, add tomato pulp, seasoned. Bake 30 minutes in hot oven. CELERY SYLVAN. 1 bunch celery. 1/4 cake Philadelphia cream 14 cup pecans. cheese.