Raleigh recipe book

Mix all together (except egg) and beat until light, when slightly cool add beaten egg yolk. Shape, dip in egg crumbs and fry in deep fat. Mrs. William S. West. MUSHROOMS 1 lb mushrooms 14 pint cream % lb butter Salt to taste Peel mushrooms, put them in butter in chafing dish, not over hot water, and let them cook in their own juice until soft. Watch them carefully, but do not stir. Add a little pinch of salt and the y^ pint of cream and let them remain on the fire until the cream is hot. Serve on rounds of toast. This quantity will serve six people. Mrs. Arthur Wixslow, Boston, Mass. GUMBO 1 quart okra 1 tablespoon butter 1 quart tomatoes 2 tablespoons sugar 1 small onion Salt and pepper to taste Cut up okra, tomatoes and onion in small pieces, add seasoning and put in saucepan. Cook slowly. This is an excellent vegetable to serve with fried chicken Mrs. Graham H. Andrews. STUFFED EGGPLANT Boil eggplant 15 minutes in salted water. Cut out top and remove pulp with a spoon, being careful not to cut in too close to the skin. Chop pulp and add soft stale bread crumbs. Cook i/4 tablespoon of finely chopped onion and about 2 tablespoons of butter together for about five minutes, adding three slices of finely mashed crisply fried bacon. Add this to the chopped pulp and breadcrumbs, season to taste with salt and pepper. If too stiff add a little milk. Cook for a few minutes, cool and add the yolk of 1 egg well beaten. Put this mixture in eggplant, cover with buttered bread crumbs and bake in oven for about twenty-five minutes. The oven should be quite hot Mrs. J. M. Winfree. CAULIFLOWER WITH WHITE SAUCE Trim off the outside leaves, and put the cauliflower into well salted boiling water. Be careful to take it out as soon as tender to prevent it dropping to pieces. Make in a saucepan or double boiler a white sauce as follows : Put butter the size of a large egg into the pan and when it begins to bubble stir in a scant half teacup of flour which has been sifted, stir well until cooked, then add two teacups of thin cream, some pepper and salt. Stir until perfectly smooth. Pour over the cauli flower and serve. Mrs. H. V. Josltn. SALADS AND DRESSINGS Salad King Dressing may be used wherever mayonnaise is called for in the folowing recipes. .'. ■ . '■ ■ . JELLIED SALAD 1 small can pimentoes Juice of one lemon ' • -V2 bottle tiny pickled onions 1 cup sugar 2 cups celery 1 pint boiling water 1 evelope Chalmer's Gelatine Cut up celery and pimentoes. Pour boiling water over sugar and when cool add dissolved gelatine, celery, pimentoes, onions and lemon juice. Pour into wet moulds. This quantity makes nine moulds. Mks. Hexry M. Wilson. DETROIT LETTUCE DRESSING I/O pint bottle Gordan & Dil- Tobasco, salt, paprika worth's tomato catsup 1 teaspoon AVorcestershire sauce 14 lt» Roquefort cheese Juice % lemon Mash cheese very fine, add to catsup, then tobasco, salt and paprika to taste. This dressing should be quite hot. Add lemon juice last. Pour over quartered head Iceberg lettuce. Mrs. Hexky M. Wilson. SHRIMP SALAD