Atlanta women's club cook book

Mrs. Porter King. PIE CRUST. 4 cups flour. 1 t-spoon salt. 1 cup cooking oil. 1 cup cold water. Rub flour, oil and salt together, then add water. Mrs. Walter E. Smith. FRENCH PASTRY. 1 egg. 1 or 2 tbls. ice water. 1/2 lb. flour. 1/2 lemon (grated peel). 2 tbls. sugar. i/4 lb. butter. 4 egg yolks. 1/2 t-spoon salt. Sift together flour, sugar and salt. Cut in butter and lemon rind. Add beaten yolks and ice water. Set on ice to chill. Roll about 1/8 inch thick, glaze top with beaten egg (white and yolk) sprinkle sugar. Bake in moderate oven, after cutting into desired shapes. Mrs. Bruce Young. PASTRY. 1 cup good flour. Iced water. 14 cup Snowdrift, Pinch of salt. 1/2 t-spoon baking powder. Rub shortening into the flour very thoroughly ; add salt and baking powder, which have been mixed well together. Add enough water to make a dough that can be rolled out, handling as little as possible. Turn pie pan up side down, grease with butter and fit the pastry over it. Stick with fork and bake. Clementine G. Rawling. BLACKBERRY DUMPLING. 2 cups flour. 2 t-spoons baking powder. 1/2 t-spoon salt. 2 tbls. sugar. 2 cups shortening. 1/2 cup ice water. 2 tbls. brown sugar. 1/2 t-spoon butter. Mix flour, salt, baking powder, sugar and water together making a dough. Roll out 1/4 inch thick and cut into 4 squares. Place pastry in muffin pans and fill with blackberries. Brush with water and dust lightly with brown sugar and butter. Bake in moderate oven for 25 minutes. Serve with vanilla sauce. Mrs. Lily R. Mell. PEACH DUMPLING. 2 cups flour. 1/2 cup sugar. 4 tbls. shortening. 1 t-spoon cinnamon. % cup milk. 1 tbls. butter. 4 t-spoons baking powder. Several peaches. 1/2 t-spoon salt. Mix first 5 ingredients together. Roll 1/2 inch thick, cut into squares, put peaches in each square with cinnamon and sugar to taste. Take corners and pinch together. Place in greased pan, dot with sugar and butter. Bake in moderate oven until brown. Serve hot. Mrs. J. F. Buchanan. APPLE DUMPLING OR COBBLER. 1 cup sugar. 1/2 t-spoon cinnamon. 8 apples. 1/2 t-spoon nutmeg. l^ t-spoon salt. 1/2 tbls. butter. Sprinkle lower crust with flour then add sugar. Pare apples and slice thin. Place in deep pan, add cinnamon, salt, nutmeg and butter. Cover with upper crust, bake 1 hour. Use plain pie crust for dumplings. Mrs. Tom Hatton. CHICKEN DUMPLING. 3 cups flour. 2 cups milk. 1 t-spoon baking powder. 1 t-spoon salt. 6 Irish potatoes. Yolk of 1 egg. Cut chicken as for frying, stew until tender with potatoes. Make a dough using one cup of milk, drop in large spoonsful into boiling pot, which should be about 1/2 full, cover closely and boil slowly for thirty-five minutes without lifting cover. Thicken gravy remaining in pot with yolk, one spoon flour and remaining cup of milk. Dumplings should be light and spongy. Mrs. W. B. Disbro. VANILLA SAUCE. 1/2 cup sugar. 2 tbls. corn starch. 1/2 cup white corn syrup 1 tbls. vanilla. 1/2 cup water. Stir to dissolve and bring to a boil, cook 3 minutes. Add vanilla after boiling. Mrs. Lily R. Mell. LEMON SAUCE. 6 tbls. powdered sugar. 1 tbls. lemon juice. 2 tbls. butter. Beat all until smooth. Mrs. Walter E. Smith. WOODFORD SAUCE. 2 tbls. butter. 1 tbls. vanilla.