The Southern cook book of fine old recipes

Partly whip the cream, mix together the other ingredients and add slowly to the whip- ping cream and then beat until stiff. Serve on tomatoes. This is very good on chopped cabbage. Horseradish Sauce 2 tablespoons finely chopped onion 2 heaping tablespoons butter 2 egg yolks 1 cup cream, milk or soup stock */& cup freshly grated horseradish Melt butter and cook onion until done, add the cream or milk and cook for several min- utes. Strain through a fine sieve and pour onto the well beaten egg yolks, place in a double boiler and cook until thick, stirring constantly. Add the horseradish and serve with meats and fish. Sing, sing! Darkies, sing — Don't you hear the banjo ring, ring, ring? Sing, sing! Darkies, sing — Sing for de white folks, sing! — OLD MINSTREL SONG Hollandaise Sauce Supreme 4 egg yolks % cup melted butter '4 teaspoon salt one dash pepper 2 tablespoons lemon juice Beat the egg yolks, and slowly add the melted butter, salt and pepper. Put in a double boiler and cook, stirring all the time, until the sauce thickens. Remove from the fire immediately and stir in the lemon juice. This is a sauce that must be used as soon as it is finished. Should this sauce separate it may be brought together again if a small amount of hot thin cream sauce is added. Serve on vegetables. Sour Cream Dressing ]2 teaspoon mustard 2 tablespoons sugar dash of paprika 1 tablespoon flour 1 tablespoon butter ai cup vinegar 3/4 cup water 1 cup sour cream 1 egg yolk Mix the seasonings, add the flour and su- gar, add the vinegar and water, cook in dou- ble boiler until thickened, stirring constantly. Add the egg yolk and butter, cook a few minutes longer. Cool. Whip the sour cream and add to above mixture. Serve on lettuce, dandelion salad, asparagus, cucumbers, or fish. Mint Tea 2 cups sugar 1 ••> cup water grated rind of one orange juice of 6 oranges 6 glasses of very strong tea several sprays of mint Boil the sugar, water and orange rind about 5 minutes. Remove from the fire and add the crushed leaves of mint and let cool. Into the tea put the orange juice. Half fill the iced tea glasses with crushed ice, add the tea and sweeten to taste with the mint syrup. A sprig of mint or a slice of orange may be added to each glass as a garnish. — ..—/•: V :* I1!? 22 THE SOUTHERN COOK BOOK Cornbread Dressing 3 eggs, beaten 2 cups buttermilk 3 tablespoons melted shortening 2 teaspoons salt 2l/2 cups sifted meal 3 teaspoons baking powder 1 teaspoon soda, dissolved in 1 tablespoon water 3 tablespoons melted butter hot water onion, parsley, celery, salt, pepper as desired To the well-beaten eggs add the milk, short- ening and salt. Sift together the baking powder and meal and slowly stir into the egg mixture, adding enough of the meal to make a medium batter. Beat well. Dissolve soda in 1 tablespoon of water and add to the batter. Pour the batter into a greased shallow baking pan. Bake in a hot oven (425° F.) about 20 to 25 minutes, or until bread begins to brown. Allow bread to cool; then break into small pieces, crumbling the crust well. Add the melted butter and season with onion, celery, salt and pepper or any other desired season- ings. Moisten well with hot water. Fill turkey or hen and roast as required. Oyster Stuffing % cup butter