Atlanta women's club cook book

Contributed by G. A. Cardwell, Agricultural and Industrial Agent, Atlantic Coast Line Railway. SWEET POTATO MERINGUE. 6 medium sized potatoes. 2 eggs. 1 tbls. sugar. Salt to taste. 1/4 cup milk. Boil potatoes until tender ; peel and mash, adding sugar, milk, yolks of eggs and salt. Beat hard for 5 minutes until potatoes are very light and creamy. Pile lightly into a dish and bake for 1/2 hour. Remove from oven, add egg whites beaten stiff ; return to oven and brown. Mrs. P. R. Brittain. CREAMED SWEET POTATOES. 1/2 pt. cream. 3 eggs. 1 tbls. butter. 1 cup sugar. 1/2 cup water. 2 tbls. sifted flour. 2 t-spoons baking powder. Other seasoning to taste, Thoroughly steam potatoes, peel and mash. Mix thoroughly, cream, butter, eggs, sugar, water, flour in which baking powder has been sifted. Put other seasoning if desired. Bake in muffin rings or deep pan and serve hot. Mrs. S. S. Cheves, Montezuma, Ga. CHAPTER VI. ATLANTA WOMAN'S CLUB FAVORITE RECIPES. Chaiiman, Mrs. Katherine Fitts. CREAMED CHICKEN. (Original recipe used only for the Woman's Club.) 11/2 cups cold chicken, cut in 3 hard boiled eggs cut in dice dice. like chicken. 1 cup rich white sauce. 1/2 of a canned pimento, cut in 1/2 cup rich chicken stock. strips. 1 cup of celery, diced. For seasoning use salt, pepper, (white), and paprika. Heat ingredients in white sauce. BROILED CHICKEN. 2 broilers. Butter. Sprig of parsley. Green corn fritters. Clean, wipe and split down the back 2 broilers. Sprinkle with salt and pepper, place in greased broiler and cook over dripping pan in hot oven for 20 minutes. Remove from oven and broil under gas flame until a golden brown, basting 3 times with butter. Remove from broiler to hot platter, spread with butter and finely chopped parsley. Surround with corn fritters and sprigs of parsley, CARROT PUDDING. 1 cup carrots (ground). 1 cup sugar (scant). 1 cup Irish potatoes (ground). 1/2 t-spoon salt. 1 cup nuts (ground) . 1/2 t-spoon cloves. 2/3 cup suet (ground). 1 t-spoon nutmeg. 1 cup dates (cut). 1/2 t-spoon cinnamon. 1 cup raisins (cut). 1/2 t-spoon soda. 1 cup flour (scant). Cream suet and sugar, add soda dissolved in water, then the other ingredients, turn into buttered molds and steam 4 hours. Serve with sea foam sauce, also hard sauce. GREEN CORN FRITTERS. 2 cups scraped corn. 1 t-spoon salt. 2 egg yolks (slightly beaten). % t-spoon white pepper. 2 tbls. butter. 1 cup flour. 2 tbls. sugar. 2 t-spoons baking powder. Fold in whites of eggs stiffly beaten. Drop from spoon in hot deep fat and fry. Drain on brown paper and serve with fried chicken, broiled chicken or any meat suitable for summer. HOT TEA MUFFINS. (Original). 2 cups flour. 3 tbls. melted butter. 1 cup milk. 1 t-spoon salt. 1/4 cup sugar. 4 t-spoons baking powder. 2 eggs. Cream butter, add sugar and eggs well beaten. Then add milk alternately with flour mixed and sifted with remaining ingredients. Drop in greased pans and bake in hot oven from 15 to 20 minutes. SOUTHERN BROWN BREAD. (Original). 1 cup corn meal. 1 t-spoon salt. 2 cups Graham flour. 2 t-spoons soda. 3/4 cup sorghum. 1 cup chopped raisins. 1 cup buttermilk.