Atlanta women's club cook book

CHEESE STRAWS No. 1. 1 lb. grated cheese. 1 cup butter and lard mixed. Dash of salt. Dash of red pepper. Flour enough to make a stiff dough. Roll thin and cut into strips. Mrs. Lela C. McKinney. CHEESE STRAWS NO. 2. 14 lb. flour. Pinch of salt. 2 oz. grated cheese. 2 oz. butter. 1 egg yolk. Dash of cayenne pepper. Combine above ingredients to a paste with egg yolk. Roll thin one-third inch wide from three to five inches long. Straws may be twisted if desired. Place on hot baking pan, cook in moderate oven light brown. Mrs. C. R. Hardy. POPOVERS. 2 cups pastry flour. 2 cups milk. 2 eggs. salt to taste. 1 tbl. butter, 1 t-spoon baking powder. Beat together the flour, baking powder, milk and salt, break eggs into this mixture, stir well. Turn into a hot, well buttered, iron popover pan (Tin gem pans may be used) . Bake in a very hot oven twenty to twenty-five minutes. Mrs. Rupert E. Hall. VIRGINIA SALLY LUNN. 1 qt. flour. 2 eggs. 1 level t-spoon salt. 1/2 yeast cake. 2 tbls. Snowdrift. 2 cups tepid water. 2 tbls. sugar. Butter size of egg. Mix salt and Snowdrift in sifted flour. Dissolve yeast cake in tepid water to which has been added two tablespoons sugar. Mix thoroughly, adding yeast mixture enough to make dough soft as biscuit dough. Let rise four or five hours. Add the well beaten eggs and butter. Work well with the hand, put in greased tube cake pan, let rise until double in bulk. Bake from 35 to 40 minutes in gas oven with one burner. Finish baking with the one burner turned about half way off for 25 minutes. Mrs. J. M. Manry. SALLY LUNN MUFFINS. 2 cups flour. 3 eggs. 1 tbl. of sugar. 3 t-spoons Royal baking pow- 1 cup milk. der. A little salt. i^ cup butter. Cream yolks, sugar, and butter together until light. Add flour. Beat whites until stiff, add, folding in until well mixed. Last of all add baking powder to batter, and stir in thoroughly. Bake at once in muffin tins. The above recipe makes the most delicious Muffin Cakes, by adding one cup of sugar. Mrs. E. Rivers. GRAHAM MUFFINS. % cup graham flour. 1/4 cup corn meal. 1 cup white flour. II/2 cups buttermilk. 1/2 t-spoon salt. % t-spoon soda. Put in buttermilk, meal, graham and white flour, soda sifted with flour. Stir gently until stiff drop batter is formed. Bake in hot oven, in well greased muffin irons. Mrs. John Hardwick. SOUTHERN CORN BREAD. 1 qt. meal. 1 t-spoon salt. 3 tbls. lard. li/> cups butter milk. 14 t-spoon soda. 1 cup water. Dissolve soda in buttermilk, add to meal with lard and saltthen add water to right consistency (add more water if necessary). Cook in hot oven. Mrs. J. H. Merritt. PARKER HOUSE CORN CAKE. 1 cup flour. 14 cup sugar. 1 cup corn meal. li/4 t-spoons cream of tartar. 1 cup milk. 1 egg. 1 t-spoon soda. Butter size of egg. Combine flour, corn meal, cream of tartar, soda and salt together. In another bowl, mix egg, sugar, butter and milk ; add this to dry ingredients. Beat well and bake in greased muffin tins. A half cup of floured raisins may be added. Mrs. W. Frank Daub. VIRGINIA CORN PONES. 1 pt. water ground meal. i/4 t-spoon soda. 1 cup buttermilk. 1/2 t-spoon salt. 1 tbls. lard.