Atlanta women's club cook book

4 oz. fresh butter. 1 t-spoon ground spice. 1 lb. sugar. 1 t-spoon salt. Mix well and pour into a hot greased pan and bake. Stir twice whilst baking then leave to brown. This recipe was used over sixty years ago. Miss Almeda Harris. COFFEE CAKE. 1 egg. 1/3 cup melted butter. 1 cake yeast. 14, cup sugar. 1 cup milk, scalded and cooled. 1/2 t-spoon salt. l^ cup luke warm water. Grated rind of 1 lemon. 11/2 cups sifted flour. Dissolve yeast in lukewarm water and add lukewarm milk and one and half cups of flour for sponge, beat until light and let rise. When well risen, add 1/3 cup melted butter, 14 cup of sugar, 1/2 t-spoon salt, and one egg well beaten, grating of whole lemon, and flour to make a firm dough, knead and place in well greased pan and let rise again until double in bulk, (about an hour), sprinkle top with chopped almonds and save enough of beaten egg to cover top. Bake in moderate oven from forty-five to fifty minutes. Mrs. J. Sid Holland. CHAPTER XIV. FAMOUS CREOLE DISHES. Mrs. Marie Hubert, Chairman. FOREPIECE. Creole cookery — magic words! So often a misnomer, being used for concoctions a Creole would never recognize. Within this chapter, on the contrary, will be found, an intimate glimpse into a genuine Creole kitchen. Mrs. Marie Hubert, herself a Creole, of distinguished ancestry, and a famous cuisiniere, contributes recipes which have been in her family for generations, and many of which have been priceless. The Atlanta Woman's Club, and our cook book readers, owe Mrs. Hubert much. The Editors. FISH A LA CREOLE. "Nature has blessed New Orleans with a greater abundance and variety of fish, both salt and fresh water kinds, than any other place in the country and the epicurean Creole has taken advantage of this munificence by devising strange and wonderful combinations, that are at once the delight and despair of the visitor." NEW ORLEANS OYSTER LOAF. 2 doz. large oysters. 1 loaf stale bread. 2 eggs. Salt and pepper. Corn meal. Kettle full of boiling fat. Split the loaf lengthwise, and toast the inner sides, butter generously and put away to keep hot. Drain the oysters, salt and pepper and dip into the eggs, which have been beaten until light; then into sifted cornmeal. Place in wire frying basket and immerse in boiling fat. When they are a golden brown in color, remove from the fat, and place between the halves of toasted and buttered bread. Serve at once. Pickles, catsup and horseradish are usually served at the same time. FRIED OYSTERS. The same rule may be followed for fried oysters as that given for New Orleans Oyster Loaf, with the exception that the oysters after being fried are placed on a serving dish, and garnished v/ith sliced pickles, lemon slices, and triangles of toast. RECIPE FOR MAKING CUBION. A Great New Orleans Recipe. 2 tbls. lard. 6 tomatoes. ^ 6 green sweet peppers, (sliced) 3 large onions. Smother above ingredients in lard ; when cooked, add 5 lbs. red or any other good fish. Add salt, black and cayenne pepper to taste. Cover tightly and cook for about twenty minutes ; then it will be ready to serve. GREEN PEPPERS STUFFED WITH SHRIMP 1 lb. fresh lake shrimp or Bay loaf. 1 cup canned shrimp. Salt and pepper. 6 slices toasted bread. 6 large green peppers, (seeds 1 onion. removed).