Cut diagonally and serve with a creamed or buttered vege- table. SAUCE TARTAR Add three tablespoons of finely chopped mixed pickles and one tablespoon of finely chopped parsley to one cup of mayonnaise dressing✪ Sauce Tartar. HOT LAMB SANDWICH Make a gravy as for pork sandwich. Heat thin slices of the meat in the gravy and lay them down on a slice of bread. Spread the other slice with currant or mint jelly or, if mutton is used, with chopped capers. Close the sand- wich and serve with gravy. Garnish with parsley✪ Hot Lamb Sandwich. HOT CHICKEN SANDWICH Make a cup and a half of uedium white sauce. Add one-half cup of thin cream, two tablespoons of chopped parsley and a little celery-salt. Heat thin slices of chicken in the sauce and lay them between the halves of a split hot or toasted baking-powder biscuit✪ Hot Chicken Sandwich. Cover with the sauce. Garnish with parsley or a tender stalk of raw celery. PHILADELPHIA CREAM CHEESE SANDWICHES 1 pkg. of cream cheese Whipped cream Work the whipped cream into the cheese until of con- sistency of thick whipped cream. Add either pecan meats cut up or sliced stuffed olives or both and spread between slices of brown or white bread✪ Philadelphia Cream Cheese Sandwiches. . —Mrs. E. K. Willis. RAISIN SANDWICHES 1% pkg. seeded raisins 2 or 3 tbs. cream Juice of % lemon 2 tbs. mayonnaise✪ Raisin Sandwiches Cut raisins into bits, add lemon juice, whip the cream and add to the above then add the mayonnaise, and spread on thin rounds of bread. —Mrs. E. K. Willis. PINEAPPLE SANDWICHES Spread bread with mayonnaise, then cover with thin strips from canned sliced pineapple✪ Pineapple Sandwiches. —Mrs. E. K. Willis. et CAROLINA COOKERY FROM QUAKER KITCHENS BEVERAGES “Appetite comes with eating,’ says Angeston, “but thirst departs with drinking.” . —Rabelais. ICED TEA 1 cup of tea leaves 1 doz. lemons 3 lbs. sugar 1 gal. boiling water✪ Iced Tea Squeeze juice from lemons. Put tea leaves and. lemon rinds in vessel. Pour boiling water over them and let stand fifteen minutes. Strain and add lemon juice and sugar while hot. Serve in tea glasses filled with crushed ice. . —Mrs. H. A. Millis. FRUIT PUNCH 2 cups sugar Juice of 6 oranges 1 cup water 1 can grated pineapple 1 cup strong tea 1 quart of Appollinaris 1 pt. strawberry syrup water Juice of 6 lemons % pt. maraschino cherries✪ Fruit Punch Make a syrup by boiling water and sugar ten minutes, add tea, fruit juices, pineapple and strawberry syrup. Let stand 80 minutes, strain, add enough ice water to make 1 1-2 gallons of liquid, turn into large punch bowl over a piece of ice, then add cherries and Apollinaris water. This makes nearly two gallons. GRAPE JUICE 1 cup ripe grapes 1 cup sugar✪ Grape Juice Put in quart jar. Fill with boiling water and seal quickly. This seems so simple some people think it a fake, but I have tried it out and it is very fine. —Mrs. D. H. Parsons. FRUIT BEVERAGE Make a syrup by boiling 2 cups sugar and 1 cup of water for ten minutes. Add 1 cup of strong tea, 1 pint of ORE CAROLINA COOKERY FROM QUAKER KITCHENS grape juice, juice of 5 lemons and of 5 oranges, 1 can of chunk or grated pineapple, 1 small bottle of cherries, add 2 or 3 quarts of water according to taste, and serve with plenty of chipped ice. —Mrs. Walter White. PUNCH FOR A LARGE COMPANY Syrup by boiling 4 cups water and 8 cups sugar. 4 cups tea infusion Juice of 15 lemons 3 cups canned loganber- Juice of 15 oranges✪ Fruit Beverage ries, dewberries, pineap- Enough water to make ple or red cherries. 4% gals. —Mrs. H. A. White. SUNSET LEMONADE 1% cups sugar 2 oranges (juice and 4 lemons (juice) grated rind) 1 qt. water✪ Sunset Lemonade Boil five minutes and set aside to cool. Serve with crack- ed ice. —Mrs. H. I. Coffield. BLACKBERRY VINEGAR (Blackberry Shrub) ✪ Blackberry Vinegar (Blackberry Shrub)

AI-modernized reading of the original text

Cut diagonally and serve with a creamed or buttered vegetable. SAUCE TARTAR Add three tablespoons of finely chopped mixed pickles and one tablespoon of finely chopped parsley to one cup of mayonnaise dressing. HOT LAMB SANDWICH Make a gravy as for pork sandwich. Heat thin slices of the meat in the gravy and lay them down on a slice of bread. Spread the other slice with currant or mint jelly or, if mutton is used, with chopped capers. Close the sandwich and serve with gravy. Garnish with parsley. HOT CHICKEN SANDWICH Make a cup and a half of medium white sauce. Add one-half cup of thin cream, two tablespoons of chopped parsley and a little celery-salt. Heat thin slices of chicken in the sauce and lay them between the halves of a split hot or toasted baking-powder biscuit. Cover with the sauce. Garnish with parsley or a tender stalk of raw celery. PHILADELPHIA CREAM CHEESE SANDWICHES 1 pkg. of cream cheese Whipped cream Work the whipped cream into the cheese until of consistency of thick whipped cream. Add either pecan meats cut up or sliced stuffed olives or both and spread between slices of brown or white bread. . —Mrs. E. K. Willis. RAISIN SANDWICHES 1% pkg. seeded raisins 2 or 3 tbs. cream Juice of % lemon 2 tbs. mayonnaise Cut raisins into bits, add lemon juice, whip the cream and add to the above then add the mayonnaise, and spread on thin rounds of bread. —Mrs. E. K. Willis. PINEAPPLE SANDWICHES Spread bread with mayonnaise, then cover with thin strips from canned sliced pineapple. —Mrs. E. K. Willis. et BEVERAGES “Appetite comes with eating,’ says Angeston, “but thirst departs with drinking.” . —Rabelais. ICED TEA 1 cup of tea leaves 1 doz. lemons 3 lbs. sugar 1 gal. boiling water Squeeze juice from lemons. Put tea leaves and. lemon rinds in vessel. Pour boiling water over them and let stand fifteen minutes. Strain and add lemon juice and sugar while hot. Serve in tea glasses filled with crushed ice. . —Mrs. H. A. Millis. FRUIT PUNCH 2 cups sugar Juice of 6 oranges 1 cup water 1 can grated pineapple 1 cup strong tea 1 quart of Appollinaris 1 pt. strawberry syrup water Juice of 6 lemons % pt. maraschino cherries Make a syrup by boiling water and sugar ten minutes, add tea, fruit juices, pineapple and strawberry syrup. Let stand 80 minutes, strain, add enough ice water to make 1 1-2 gallons of liquid, turn into large punch bowl over a piece of ice, then add cherries and Apollinaris water. This makes nearly two gallons. GRAPE JUICE 1 cup ripe grapes 1 cup sugar Put in quart jar. Fill with boiling water and seal quickly. This seems so simple some people think it a fake, but I have tried it out and it is very fine. —Mrs. D. H. Parsons. FRUIT BEVERAGE Make a syrup by boiling 2 cups sugar and 1 cup of water for ten minutes. Add 1 cup of strong tea, 1 pint of grape juice, juice of 5 lemons and of 5 oranges, 1 can of chunk or grated pineapple, 1 small bottle of cherries, add 2 or 3 quarts of water according to taste, and serve with plenty of chipped ice. —Mrs. Walter White. PUNCH FOR A LARGE COMPANY Syrup by boiling 4 cups water and 8 cups sugar. 4 cups tea infusion Juice of 15 lemons 3 cups canned loganber- Juice of 15 oranges ries, dewberries, pineap- Enough water to make ple or red cherries. 4% gals. —Mrs. H. A. White. SUNSET LEMONADE 1% cups sugar 2 oranges (juice and 4 lemons (juice) grated rind) 1 qt. water Boil five minutes and set aside to cool. Serve with crack- ed ice. —Mrs. H. I. Coffield. BLACKBERRY VINEGAR (Blackberry Shrub)

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Sauce TartarHot Lamb SandwichHot Chicken SandwichPhiladelphia Cream Cheese SandwichesRaisin SandwichesPineapple SandwichesIced TeaFruit PunchGrape JuiceFruit BeveragePunch for a Large CompanySunset LemonadeBlackberry Vinegar (Blackberry Shrub)

Carolina cookery from Quaker kitchens