Raleigh recipe book

night. In the morning remove the cake of fat from top, take out the jelly, being careful to avoid the settlings, and mix into it the beaten whites of two eggs with the shells. Boil quickly for half a minute, then skim off carefully all the scum and whites of the eggs from the top. Strain soup through jelly bag, when it should be quite clear. The soup may then be set aside and reheated just before serving. Serve with slice of lemon in each plate. Mrs. John W. Hixsdale. TOMATO BISQUE 1 quart rich milk 1 bay leaf 1 pint can of tomatoes or 1 blade mace 1 pint stewed fresh tomatoes Sprig parsley 1 large tablespoon butter Vi teaspoon soda 3 large tablespoons flour Put tomatoes in saucepan, with bay leaf, mace and parsley and cook 15 minutes. Put milk in double boiler; rub butter and flour together, add to milk and stir until it thickens. Press tomatoes through sieve fine enough to remove seeds. Put them into soup tureen, add soda, then pour on quickly the scalding hot milk, serve immediately. This soup must not be returned to the fire after the milk and tomatoes are mixed, or they will separate. "Favorite Recipes," Louisville, Ky. OYSTER SOUP - ' ~ (Virginia Recipe) 1 qt. oysters, dry measure, 2 qts of water, 1 stick mace. Let boil 20 minutes. 1 pt milk, let boil slowly with i/4 lb butter, add 1 tablespoon liour. When ready to serve beat yolks and whites of two eggs separately, then combine and pour the soup slowly over the well beaten eggs so as not to curdle. Serve at once. Mrs. Rufus Hunter. Hot Buttered Biscuits Nothing better to tempt the appetite when made light and airy with CRUSADER ^ OF HIGHEST GIIADE FOR PEOPLE WHO CARE '^SK YOOR agocea 5TER1INGMULS.INC. STATESVIUE, N.C. SERVICE SELF RAISINQ 018TRIBUTC0 BY Capital Feed & Grocery Company 'Be sure you get it because we know you are among ''THOSE WHO CARE'' FOR SALE BY ANY GROCER BREAD BREAD MAKING Mrs. Jane S. McKimmon To make good bread one should have good flour and fresh yeast. These are not all the things necessary but they are two very important ones. If you are using soft wheat flour, which by the way can be made into excellent bread as well as biscuits, you must know that a rather stiff dough is necessary for the best results. If you are using hard wheat flour a softer dough is required. Yeast should be tested before using. Have ready a cupful of luke warm water into which you have poured a level tablespoonful of sugar, break into this your cake of Fleishman's yeast and if the particles rise to the top in from three to five minutes the yeast may be considered fresh and ready for use. Pour this mixture into a bowl and add enough sifted flour to make a batter. If eggs are to be used as in tea rolls they should be broken into the batter and thoroughly mixed. This is the time also to add a tablespoonful of mashed Irish potato if a particularly light dough is desired. Beat the batter and add flour until the dough is of the right consistency, Knead thoroughly to mix ingredients and to incorporate as much air as possible in the dough. Thorough kneading makes a bread of flne grain.