Carolina cookery from Quaker kitchens

le tsp. baking powder Place buttermilk in mixing bowl, add egg, salt and meal, mix well and add melted lard, mix again and add soda and baking powder. Bake about 20 min. in muffin pans. —Mrs J. C. Barker. CORN BREAD STICKS 1% cups corn meal 1 cup butter milk % cup boiling water 1 egg 4% teaspoon soda 1 teaspoon salt 1 tablespoon melted butter Scald meal in hot water, add soda to buttermilk and pour half of this into scalded meal and stir well. Add egg, beat well, and add remainder of milk, salt and melted butter. Cook in well greased bread-stick pans. —Mrs. Walter White. GOLDEN CORN CAKE 1 cup corn meal % tsp. salt % cup flour 1 cup milk 2 tbs. sugar 1 egg 5 tsps. baking powder 2 tbs. melted butter Mix dry ingredients, add milk, egg well beaten and melted butter and bake. —Miss Phebe Worth. EGGS Alas my child where is the pen That can do justice to the Hen? Like royalty, she goes her way, Laying foundations every day. Though not for public buildings, yet For Custard, Cake and Omelette. No wonder, child we prize the Hen Whose egg is mightier than the Pen. —Oliver Herford. —_—_—_—_———. RICE OMELET WITH CHEESE SAUCE (for 3 people) 2 eggs 1 cup hot boiled rice 1 tbs. water (drained) Salt and pepper Beat whites very stiff. Beat yellows and add hot rice and seasonings. Then fold in beaten whites. Pour in buttered skillet and when done fold. Cheese Sauce Make a white sauce of: 2 tbs. flour 2 tbs. of butter 1 cup milk Salt and pepper Then add % cup grated cheese and pour around omelet. Make this sauce before you make omelet. —Mrs. C. M. Hauser. PUFF OMELET 6 eggs 1 teacup of cream or milk 1 tbsp. flour Salt and pepper to taste Stir into the yolks of six eggs and the whites of three beaten very light, one tablespoonful flour mixed in the cream or milk. Salt and pepper to taste. Melt a tablespoonful butter in a pan. Pour in the mixture and set in a hot oven. When it thickens pour over it the remaining whites of eggs well beaten. Return to oven and let bake 3 —21— a delicate brown. Slip off on large platter and fold like pocket book. —Miss Elva J. Blair. EGGS BAKED IN TOMATOES Select round tomatoes of uniform size. Cut off the stem ends and take out enough of the pulp to leave a space as large as an egg, sprinkle the inside with salt and pepper, drop into each one an egg, place the filled tomatoes in a baking dish with a little hot water and bake them about 15 minutes or until the eggs are set and the tomatoes are a little softened. Serve on rounds of bread browned in butter. —N. C. Federation of Women’s Clubs. BAKED EGGS Make a thickening of 1 tbsp. flour Ye cup sweet milk. Pour this into a shallow pan and break six eggs into it. Over these sprinkle a large tablespoonful of grated cheese, butter the size of a walnut. Pepper and salt to taste. Bake and serve hot. —Mrs. A. S. Parker. SOUPS This Bouillabaisse a noble dish is— A sort of soup or broth or brew, A hotch potch of all sorts of fishes That Greenwich never could outdo; Green herbs, red peppers, mussels, saffron, Soles, onion, garlic, roach, and dace, All these you eat at Terre’s Tavern In that one dish of Bouillabaisse. —Thackeray. CREAM OF TOMATO SOUP 1 can tomatoes 1-3 cup flour or 5 tbsp. % tsp. soda 83 tsp. salt 1-3 cup butter or 5 tbsp. % tsp. white pepper Cover and stew the tomatoes slowly one half to an hour, rub through a strainer, and add soda while hot; make a white sauce and add the strained tomato. Serve imme- diately. —Miss Phebe G. Worth. POTATO SOUP