Raleigh recipe book

Mrs. Claiborn Caer, Durham, N. C. RED DEVIL 1 lb cheese Butter, salt, red pepper 1 can Campbell's tomato soup 1 egg Worcestershire sauce Cut cheese, put cheese and soup in double boiler, melt, season with red pepper, salt, Worcestershire. Beat in egg. Pour on toast. Louise T. Busbee. TO BLANCH ALMONDS Put them in hot water for a few moments and then in cold and remove the skins. Mrs. R. Y. McPherson. EGG OMELET Take four eggs beat very light, separately. Add a little salt and two tablespoons sweet milk. Have ready a frying pan with a tablespoon of butter. Have the pan very hot on top the stove. Fold the whites into the yolks without beating much. Stir slightly, then pour into the hot pan. Leave it on top the stove, and while cooking shake the pan. When it is brown at the bottom put the pan in the bake oven for a few minutes and until it is well set, not too long. Then it is ready for the table. It should be eaten right away. Have a flat dish to take it up on, double it over, and handle carefully so as not to break it. This quantity makes a very good size dish, enough, for helping six people. Mrs. A. W. Haywood. CHEESE FONDUE Line a buttered baking dish with buttered stale bread (cut one-half inch thick and cut slice four times). Make custard of a cup of milk, 1 egg and beat, add seasoning. Sprinkle over bread one-half cup grated cheese, then pour custard over and bake in slow oven. Mrs. John Andrews. CANDY CANDY AND SUGAR No attempt is made to give any recipes for making candy as those formula below have been tested by the various ones in their own home and have been found successful. A short description, however, of the various ingredients commonly used in candy would seem to be helpful to the average one in making candy and in understanding the recipes as given in various papers and cook books. Sugar is, of course, familiar to all ; yet its action in the cooking of candy is peculiar. When just sugar and water are cooked together it turns back to sugar, or "grains up." The addition of an acid prevents this, as is seen when vinegar (acetic acid) is added. Cream of tartar (grape acid) is, however, the best, as it is tasteless and seems to give the best and most uniform results. If, however, too much cream of tartar is added the result is a stisky mass which rapidly absorbs the moisture from the air and is too soft to handle. Glucose or Corn Syrup is made from Corn Starch treated with nitric acid and bleached with sulphuric acid in its manufacture. This ingredient bears the same relation to candy making as any starch does to cooking, as in the making of boiled custard, etc. If, however, and formula calls for corn syrup the Cream of Tartar must be left out as the necessary acid is contained in the corn syrup. Only a small percentage of corn syrup can be used, or the result will be exceedingly sticky and tough. The cooking of Candy to the right temperature is the most important part of candy-making, whether at home or in the factory. Thus, whenever a thermometer can be used, the best results can always be obtained. There are, however, many kinds of candies which can not be cooked with a thermometer; thus a brief description of the tests best used to determine the various cooks is briefly given below: Soft Ball