Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1915-01-13
RECIPES THAT ARE TRIED
AND FOUND TO BE GOOD

Apple Custard Ple-Quarter anu
slash tart apples. Line a tin pan
with a good crust, sprinkle with
flour and lay apples in crust until
it is full. Make a custard with one
egg. one tablespoonful of -four, a pinch
of salt a dash of nutmeg and milk
enough to fill the space left in the
pie. After sugaring the apples will
nour in the custard and bake in
moderate oven until set. This makes
a delicious pie, if berries, plums,
peaches or other fruits are substitute
ed for the apples.
Stewed Chicken with Onions
Dress, clean and cut in pieces for
serving, two chickens. Cook in a
small quantity of water with Is tiny
onions. Remove the chicken to serv-
ing dish as soon as tender and when
onions are soft drain from stock and
reduce stock to one and one-half
.cupfuls. Make a sauce OF three Ia
blespoonfuls of butter, four table
-spoonfuls of -four, stock and, one
half cup of heavy cream; then add
the yolks of three eggs, salt, pepper
and lemon juice to taste. Pour this
sauce over the chicken and onions.
Date Salad-Chop one-half pound
of dates rather fine, divide into four
portions, and put on lettuce leaves
ON salad plates. Over the dates put
"a thin layer of chopped celery. For
the next layer use ground nut meats.
Serve with mayonnaise dressing and
sailed waferg. This combination
makes a very pleasing salad.
Egg Sauce of Ice Cream-Beat
,teh yolks of two eggs lightly, add 2
tablespoonfuls of sugar and of wa
ter. Put this mixture into bowl,
put the bowl in boiling water and
cook until contents is thick, mean
while beating constantly with an egg
heater. When cold add the half cup
full of cream beaten very stiff. Flaw
.or with any fruit desired.
Chocolate Fudge. Two cups gran
ulated sugar, three-fourths of cup
milk, butter the size of walnut, 1
teaspoon vanilla Place on the fire
till it reaches the soft ball stage.
Remove from the fire and beat until
creamy. Stir up 1 tablespoon pull
verified sugar with stiffly beaten
white of one egg, add 2 tablespoons
shredded cocoanut Add to the choc-
.olate mixture, beat until stiff and
turn onto a butter pan. When cold
mark into squares.
Chocolate Cookies-Two teacups
sugar, teacup butter, 4 eggs, tea
cups our, 1 teacup grated chocolate,
one and half teaspoons baking pow
der. Mix together lightly and roll
thin. Put in a buttered pan and
bake in a quick oven.
Southern Pudding-Sift one tea
spoonful soda into quart of flour
and rub in 2 cups chopped seeded
raisins; stir 2 cups of molasses into
i of butter or lard and mix our
with it, putting in enough sweet milk
to make a soft dough. Tie it in a
damp cloth and boil for three hours.
A colander placed in the kettle I'M
der the bag will allow the water to
penetrate freely to all parts of the
pudding and prevent sticking or
burning.
Potato Cream Roll - Pare and chop
fine six medium sized raw potatoes.
Season with half teaspoonful of salt,
teaspoon of onion juice, dash of ca
yenne and add just enough cream
sauce to bind them together. Put
them into a buttered shallow baking
dish and place in a moderately hot
oven in. a pan of hot water. Cook I'M
til the potatoes are done, then roll
them over like an omelet; let them
stand few minutes longer; but do
mot LET them brown Turn out on a