The county record. [volume] (Kingstree, S.C.) 1885-1975, 1897-09-09
Recipes.

Watercress Garnish Pick and well
wash quart of cress; dry in towel
and dip lightly in French dressing;
drain and lay in feathery wreath
around edge Of platter. 4
italian Sauce-Put tablespoonful
of butter in pan with one shaliet
(minced), a tablespoonful OF chopped
parsley and q tablespoonful of vinegar.
Stir over the fire until the vinegar has
quite evaporated. then add table,
spoonful of -four, a breakfast cupful OF
good broth, saltspoonful of salt, and
a half saltsfa>onful of pepper. Stir
while it SINNERS and let it boil slowly
for five minutes. This is very nice. . Z
Dreaded Tomatoes-Roll six sliced
tomatoes in grated cracker or corn
meal, dredge with tablespoonful OF
salt and fry in hot butter and suet,
half and half. Take up carefully on q
heated dish. Stir tablespoonful Of
-four into four tablespoonfuls of the fat
remaining in the pan, add half cup OF
milk, stir until smooth, season with Q
half teaspoonful each of salt and pep
per, and pour over the tomatoes.
Sauce Verte-Take pint of goose
berries just before they commence to
ripen, add half-cupful of water, boil
until quite tender, mash them and
pass through a sieve; put the pulp
into saucepan with two teaspoonfuls
of sorrel juice this may be omitte1,
two teaspoonfuls of sugar and table,
spoonful of butter; simmer for about
four minutes. This is famous Eng
lish sauce, and is very appetizing when
served with roast goose or duckling. s
Tutti-Frutti Jelly-Soak one-half
box of gelatine in one-half pint of
water (cold). Dissolve with one pint
of boiling water, add juice of three
lemons, one and one-half cups of sugar.
Strain. When beginningto to stifen put
a layer Of jelly in dish, then q layer
of ripe stemmed currants, another OF
ielly, one of ripe raspberries, jelly
again, alternating with sliced oranges
and grated cocoanut, finishing with
Jelly. Set on ice until perfectly firm.
Red Raspberry Blanc Mange-One
pint of red raspberry juice, one quart
Of milk, two-thirds of cupful OF
sugar, four heaping tablespoonfuls OF
cornstarch, blended in one cupful OF
the milk, one dash of salt. Heat the
milk to the boiling point, stir in the
blended cornstarch, add salt, sugar
and last raspberry juice. Boil up
and pour into wet mold. Set In ice
to cool. Turn out and serve with
whipped cream around the same.
This is delicious.
Veal and Tomato Scallop Slice
enough cooked cold veal, rather
coarse, to make three cupfuls. Also
slice one-fourth of an inch thick one
pound of skinned fresh tomatoes. !.
Butter a baking dish and spread alter
nate layers of fine bread crumbs lone
cupful is required), veal, then toma-
toes, seasoning with one heaping tea
spoonfuYof salt and one saltspoonfut Of
pepperiin all. Finish the top with
bread crumbs and pour over one cup
full of Italian sauce. Bake for thirty
mlYates.
White Velvet Sherbet-The iuicefof
four lemons and the thinly shaved
peel of one soaked in the juice half an
hour. Then strain the juice and add
enough sugar to make thick batteR
It usually requires three-quarters of,a
cupful to each lemon. Add one quart
of milk, and turn at once into
freezer packed with three parts broken
ice and one part rock salt. Turn
slowly at first, and when it begins to
thicken turn rapidly until stiff. Add
more ice and salt, and let it ripen for
atleast two hours before. serving. -.