Atlanta women's club cook book

Soak brains a few minutes in salt water, remove outside membrane, wash and parboil in cup of water 10 minutes. Cut in pieces, add salt and pepper to taste, lemon juice, catsup and eggs cut fine. Place in baking dish, sprinkle top with bread crumbs and dot with small pieces of butter. Cook in moderate oven until brown. Serve immediately with buttered toast and thin slices of dill pickles; or brains may be prepared for cooking as above ; parboil about 20 mins. or until all water is absorbed. Cut up very fine, add 3 well beaten eggs, salt and pepper to taste, stir well together ; cook about 2 mins. Serve on rounds of toast ; garnish with parsley. Mrs. J. A. Carlisle. RICE AND MEAT MOLD. 2 cups cold boiled rice. 1 tbls. chopped parsley. 1 t-spoon onion juice. 1/2 lb. cold meat, minced. Grease a plain mold and line it throughout with rice Mince and season the meat, add onion and parsley, fill the mold, packing closely. Cover with more rice and steam 3/4 hour. Turn out and cover completely with gravy, tomato sauce or oyster sauce. Mrs. J. P. Snelgrove. PORK CHOPS. Purchase as many chops as desired, have frying pan hot, add 1 tbls. lard, flour chops into which salt and pepper has been added to taste, place in hot fat and fry about twelve or fifteen mins. Garnish with parsley. Mrs. Thomas H. Pitts. CHOP SUEY. 1 lb. pork, beef or veal. Salt. 1 cup onions. 2 tbls. molasses. 1 cup celery. 1 t-spoon paprika. Use choice meat and to each pound add onions, celery and molasses. Cut up meat, sear in lard and add paprika. Cover with water and cook until done. Serve with Kikkoman Soy Sauce. Mrs. George A. Clayton. MEAT PIE. 1 cup diced cold meat. 1 t-spoon salt. 2 cups diced boiled potatoes. 1/2 t-spoon pepper, 1 can tomatoes. 2 tbls. butter or stock. Line sides only of a baking dish with good pie pastry. Beginning with meat at bottom, alternate with layers of meat, potatoes, tomatoes and seasoning to the top of the pan. Cover with pie crust, add enough hot water to cook thoroughly but without becoming dry. Bake until done about 3/4 hour. It will make its own gravy. One or two onions may be added if desired. Mrs. Alonzo Richardson, State Chairman Federated Women's Club, Vice-President Atlanta Woman's Club. BROILED TENDERLOIN, SIRLOIN OR PORTERHOUSE STEAK. Select steak from 1 to 1 1/2 ^^ch thick with fresh, juicy appearance ; the fat a creamy white. Wipe dry, cut a few small pieces of fat from steak and dot over it. Place meat on broiler in pan and put under gas flame. Sear each side quickly. This will retain juices. Reduce heat to finish cooking, rare or well done as liked. Place on warm platter with melted butter in it, season with salt on both sides. Add 2 tbls. or more of hot water to drippings for gravy, stir well and pour over steak. Serve immediately with steamed rice so grains stand separately. Garnish with potato chips, Mrs. J. A. Carlisle. POT ROAST.