Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1902-01-16
SOME CHOICE RECIPES FROM
CHARLESTON HOUSEKEEPERS
BY Ellie eooDE.


1 have succeeded in getting a number of
Charleston housekeepers to give me their
recipe for their 'brag' dishes, Having
tasted all of these, 1 can assure you that
they are excellent. so recommend them
highly.
Mrs. warning P. Darlington excels in
the following:
ORANGE sTRAws.
Let the orange peel soak in water two
days, changing the water. Then boil TIL
tender and cut in straws with scissors
Make syrup pound for pound of peel
and flavor with green ginger. Boil till
peel is clear. Use fresh water for syrup
not that in which the peel was boiled.
CHEESE OMELET.
One teacup of boiled milk, take from
the fire while hot and add teacup grated
cheese, a tablespoonful creamed butter
Let IT become well dissolved in the milk.
then add two eggs, beaten together. Pour
in baking pan and bake Quickly.
WINE JELLY.
One box of Cox's gelatin. Soak in
pint of cold water. Add pint of boiling
water, a pint of sugar, a pint Of sherry
two dozen cloves, one-half stick CHINA
mon, a lemon quartered, the whites OF two
eggs we'll beaten, egg shells. Boil three
times and strain in flannel bag. Serve
with whipped cream.
Mrs. Louis d. Simonds offers the follow
ing receipts:
STUFFED TOMATOES.
Take out the centres of the tomatoes;
shop them up in dish with shrimp, bread
crumbs. mustard, salt; pepper and vine
gar to taste Stuff the tomatoes, sprinkle
bread crumbs over the top, and bake till
brown. Can use veal, deviled ham, ETC.,
in place of shrimp.
OKRA SOUP.
1 IL quart okra 1 small can tomatoes;
2 ears fresh corn: salt and pepper to
taste: rich soup stock.
Mrs. Henry p Williams recommends
this receipt for chicken croqets;
CHICKEN COQUETS.
Roll a chicken till tender. Out Of stock
In which chicken was boiled make sauce
by thickening with -four. Season with
pepper, salt, onion. and parsley. Add
. chopped chicken. Put on Ice over night
Make into croquets by rolling in the yell
low of egg and bread crumbs, and fry In
very hot lard.
OYSTERS A LA NEWBURG.
2 cups milk. While on the fire season
with butter. pepper and salt. thicken to
taste with flour or cornstarch. Add oys-
ters, and do not let them stay long enough
to get tough. Just before serving add
tablespoons sherry. Use the same sauce
for cream salmon.
the best houseReepers in the state, offers
the following:
SWEET WATERS.
Two-thirds cup of butter, same Of SUI
gar, eggs, teaspoon rose water.
WEDDING OR BLACK CAKE.
One teaspoon of cloves, allspice ground.
grated lemon peel and nutmeg dissolved
in a tumbler of brandy and wine lover
night, one pound -four, stir in Dutch
oven; pounds raisins, pounds currants
I pound citron, Ia pound butter, pound
sugar, 10 eggs; bake hours.
SHRIMP PIE.
One plate tomatoes; take of the skin,
and cut out the hard core; put on fire
with one large tablespoon butter and red
pepper to taste: when it begins to boil put
the shrimps on for little while; pour in
a baking dish; add a large glass Of wine.
a little mustard and nutmeg: put thick
layer of bread crumbs on top with little
pats of butter; bake; garnish with par
slep-
Mrs Frank Evans is not to be surpass-
ed in making salad dressing and nut
candy.
MAYONNAISE.
Yolk of an egg well beaten, add salt
enough to make ii stiff, then add 1-2 tea
spoonful of mustard and a little cayenne;
mix these we'll; then add gradually about
/ pint of salad oil. thinning with few
gets too thick. When ready to serve add
light teaspoonful Of sugar and a little
more vinegar.
NUT CANDY.
Two pounds dark brown sugar, pound
walnuts, chopped fine, butter size of
walnut, vanilla to taste; put sugar and
butter in a saucepan and cover with wa
ter: boil until it will harden when drop
ped into cold water. Then add nuts and
cook about two minutes longer Take
from fire, add havoring and stir rapidly
until it begins to thicken. Then pour into
buttered pans. and when cold cut into
squares.
Mrs G. H. Williams. Jr., is noted for
her delicious stuffed eggs. The recipe is
as follows:
One dozen hard-boiled eggs; mash yell
lows with fork; season with tablespoon
of butter, salt, pepper. mustard and Wor-
cestershire sauce; stuff the whites with
the mixture; sprinkle with cracker dust
and brown in the oven.