Atlanta Georgian. [volume] (Atlanta, Ga.) 1912-1939, 1913-11-06

spread with butter and flour rubbed
together Basic every ten minutes,
and bake fifteen minutes to the
pound. When done remove to the
platter, take out strings and skew
ers. Serve with sauce.
Sauce-Two cups milk, six table
spoons butter. six tablespoons -four.
one-half teaspoon salt, melt butter,
COOK until ii bubbles, add flour; al
low this to cool, salt Add LIQUID
cold to this mixture and heat to
boiling point, stirring rapidly all
the time. Boil until it thickens.
Add salt and pepper if desired.
Broiled Fish-Remove scales,
clean. dry, remove head and tail;
tie in cheese cloth and place in
enough boiling water to cover. to
which has been added solt and vim
egar. The time Ct cooking varies
with the shape of the fish-from
twenty five to forty minutes-the
llesh must be firm and leave the
bone readily. When cooked, re-
move to hot platters, remove skin,
garnish with highly favored
sauce.
Potato Chowder-Four medium
sized potatoes, two tablespoons flour,
two tablespoons butter, three cups
milk, one cup water, q little parsley,
one-fourth of pound of ham or ba-
con, juice from one onion, crackers
Cut potatoes into dice, cut ham into
small pieces, put in omelet pan, fry
nntll nght brown, put layer Of po-
tatoes INTO saucepan, sprinkle with
ham, parsley, onion juice and so on
closely. simmer twenty minutes.
Melt butter, add flour cook until
Ihickened Add to choWder. stir
carefully until boiling hot, add two
or three crackers and serve.
Young Turnips, Pork. Corn Meal
Dumplings-Put pork on in cold wa
ter, let boil. then drop turnips in;
when nearly done, drop dumplings
in; made Of meal. very stiff
Baked Turkey Dressing, Branded
Plums or Peach Marmalade-Pu
turkey on in boiling water, cook
thoroughly. Then bake with dress
ing.
Old-fashioned Chicken Pie-Put a
layer of chicken, salt, pepper; then a
layer of dough, rolled thin; then
chicken, and 50 on until the chicken
is used up. Then roll a large piece
of dough to cover the top, make a
hole in the cover, fill with sweet
milk, put on stove and let stay
until It boils; put in a hot oven until
brown; then let boil until done.
Beef Loaf-Boiled beef 1 pound,
boiled ham l pound. one-haif cup
butter, one-half dozen eggs, salt.
pepper. Chop beef and ham in q
meat cutter add one egg at a time,
and with each egg add cracker
crumbs and creamed butter, pep
per, salt, make into a loaf, roll In
cracker crumbs. put in hot oven,
every ten minutes put vinegar over
loaf. Serve with mayonnaise dress
ing
Baked Georgia Yams-Wash pota-
toes, put in oven.
Stuffed peppers.
Stuffed TumatOes-Fill tomatoes
with Irish potatoes, cubes, mayon-
naise dressing l teaspoon pepper,
beat eggs, add pepper, salt, sugar.
then vinegar, rnustard stir all the
time; put on a not stove until it
thickens
Chicken Sa'ad-Irish Potato Salad
APPLE and Peanut Salad-Mayon-
naise Dressing.
Chicken Salad-Chop chicken (after
being boiled in ~1-inch cubes) and
marinate with dressing, mix mayon-
noise and whipped cream or cream
dressing garnish with hard-cooked
eggs.
Irish Potato Salad-CuI cold boiled
potatoes in 12-inch cubes, sprinkle
four cups Of potatoes with One-half
teaSpoonful of salt. one-fourth pep
per, two teaspoonfuls vinegar. a few
drops OF onion juice; garnish with
hard cooked eggs.
Piclled Beets-Parsley, minced
pickles, lettuce tops; serve with
dressing
Apple Peanut Salad-Chop apples,
add peanuts in halves, with mayon-
noise dressing.
Ham and Egg SaEdwich-Chop
fine cold boiled ham, cook six eggs
hard, chop whites and force yolks
through a strainer make white
sauce and nloisten ham with a little
sauce, put IN stove and let stay
until very hot. Lay on platter piece
of board, put ham over this, then
sauce, sprinkle yolks over the top
and white around eggs: then another
piece of bread
Peanut andwich-Peanuts and
mayonnaise dressing.
Serve cucumber pickles with salad
course.
Caramel Ice Cream-Two cups
milk. one-half cup sugar, yOlks six
aggs. two cups cream. one table
spoonful fiavoring. Scald milk, beat
yolks and sugar together until light,
add 10 milk. cook until 1t thickens,
stirring constantly, take frJm fire,
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