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This section is from the book "Favorite Recipes Compiled By Ladies Of The Cumberland Presbyterian Church", by Ladies Of The Cumberland Presbyterian Church. Also from Amazon: Joy of Cooking: 75th Anniversary Edition.
U'se dainty, little baking powder biscuits, freshly baked, but cold. or white home made bread for these sandwiches. Only the very tender part of the celery should be used. and shopped fine and put in ice water until needed. Add a few chopped walnuts to the celery and enough mayonnaise dressing to hold them together. Butter the bread before cutting from the loaf, spread one slice with the mixture and press another over it. If biscuits are used split and butter them. They should be small, very thin and delicately browned.
One spoonful lard, one onion. four or five green peppers, two good sized tomatoes, half cup of cheese. cut in smalt pieces. Fry onions and peppers, add tomatoes and fry all to gether. and when dry add half cup milk. Just before taking off stove, add cheese.
Mrs. ED. Dobson.
3 eggs beaten separately; to yolks add half cup cracker crumbs. a dash of pepper and a pinch of salt. Stir in beaten whites; lightly pour into a hot buttered spider; fry a light brown; serve hot. Sufficient for a family of three.
Mrs. L. C. Dunham
1 cup flour, 1/2 cup cheese (grated), 1/2 cup butter, 1/2 tea-Bpoonful 1 baking powder; salt to taste. and a dash of cayenne pepper; yolk of 1 egg. Rub the butter lightly into the flour, with which baking powder has been sifted, add the cheese, salt and pepper, and mix to a light paste with yolk of egg. Boll out on a floured board, cut with very small biscuit cutter and bake in hot oven. Serve with salads.
Mrs. D. S. Fish.
3 tablespoons flour, 3 tablespoons butter, 3 eggs, 1 cup milk, 1 cup grated cheese, seasoning to taste. Make a thick, white sauce by blending butter and flour in sauce pan; then adding milk and stirring until boiling. Cook 3 minutes, then stir in the cheese and yolks of eggs beaten until thick;season to taste, remembering that cheese may he salty. Fold in stiffly beaten whites of eggs and bake in a greased dish about twenty-five minutes. Serve quickly as it falls.
Boil the eggs half an hour; cool and shell; halve and remove yolks. Mash yolks and work in a little salt, and a dash of cayenne pepper, oil or melted butter and mustard and a little vinegar and chopped parsley; press into the hollows of the whites. Garnish the dish with parsley.
Mrs. D. S. Fish.
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