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TLA? WdMAJNPs Club Coo (lOK .<^' y 1 J r Class. T BooL GopyrigMNi COPYRIGHT DEPOSir. Atlanta Woman's Club COOK BOOK Edited by Home Economics Department MRS. NEWTON C. WING, Chairman. MRS. J. A. CARLISLE, Chairman of Cook Booh. H oooooo H Bncn^nfl Decorations by MISS MARIE HAINES. Censored by MISS MARY PINCKNEY MEANS. Copyright 1921 ATLANTA WOMAN'S CLUB. M 25 1922 ©CI.A659209 ATLANTA WOMAN'S CLUB COOKBOOK Decorations by Miss Marie Haines, Miss Mary Means, Censor of Recipes. CHAPTER PAGE I SECRETS OF KITCHEN HAPPINESS 8 My-s. Newton C. Wing, Chairvian Home Economics. II NECESSARY KITCHEN EQUIPMENT 10 Home Ecoyiomics Department. III BUDGETING YOUR TIME 12 Introduction by Mrs. B. M. Boykin, President Atlanta Woman's Club. IV RECIPES FROM FAMOUS HOMES 14 Mrs. W. F. Melton, Chairman. V QUEEN SWEET POTATO 21 Mrs. J. E. Hays, President State Federation Women's Clubs. VI ATLANTA WOMAN'S CLUB FAVORITE RECIPES 27 Mrs. Katherine Fitts, Club Cateress. VII NEEDFUL FACTS FOR HOUSEWIVES 30 Home Ecoyiomics Department. NOTE—following recipes arranged in order of meals. VIII BREAKFASTS 36 Fruits in Season Mrs. Norman Sharp. Chairman Markets. Cereals Mrs. J. A. Carlisle, Chairman Cook Book. Breads, Battercakes and Waffles Mrs. Frank Daub. Egg Dishes and Croquettes Mrs. Lee Hagan. IX LUNCHEONS AND SUPPERS 58 Salads and Sandwiches Mrs. Norman Pool. Chafing Dish Suggestions Mrs. Charles Evans. Beverages Mrs. A. C. Plage. Pickles, Marmalades and Relishes Mrs. J. L. Minsen. Cakes, Cookies and Icings Mrs. H. A. Manning Confectionery Mrs. George Obear. X DINNERS 131 Soups Mrs. J. M. Manry. Poultry, Game, Fish and Oysters Mrs. C. E. Cresse. Meats Mrs. J. M. Manry. Vegetables Mrs. Ernest Covington S.alads (see Luncheon Chapter). Dainty Desserts Mrs. J. B. Dinwiddle. Pastries, Puddings and Dumplings Mrs. W. R. Bean. XI MRS. THOMAS' FAVORITE RECIPES 191 Mrs. Irving Thomas. XII THRIFT RECIPES 197 Thrift Comrnitte of Club. XIII PIONEER CHAPTER 206 Mrs. Lollie Belle Wylie XIV FAMOUS CREOLE DISHES 211 Mrs. Marie Hubert of New Orleans. XV SCIENTIFIC CANNING 215 State College of Agriculture XVI SCHOOL AND BUSINESS LUNCHES 223 Mrs. S. R. Dull. XVII FIRELESS COOKERY 225 Mrs. J. B. Rowe. XVIII DISCOVERIES 229 Mrs. Frank Graham. XIX HOME GARDENS 236 Mrs. H. G. Hastings. XX RECIPES FOR SPECIAL OCCASIONS 241 XXI ADVERTISING CHAPTER 245 Mrs. Newton C. Wing, Chairman Home Economics. FOREWORD. In offering this book to the pubHc, the cook book committee is divided between two impulses—the first, to apologize for its temerity in offering a cook book compiled and edited for the most part by amateurs and which, if advanced sales are an indication, will be passed in review by housewives from coast to coast; and second (much the stronger we fear) a feeling that we have done our very best and are willing to be judged according to the standard of the very best cook books. For six months this committee composed of some of the most prominent women of the state, has labored almost unceasingly to present to other women who honor their profession as housewives the recipes which thousands consider to be their choicest. Each of these recipes has been thoroughly tested by the contributor, and after reaching us has been censored by the Home Economics Direc- tor, Miss Mary Means of the Girls' High School Faculty. We re- gret deeply that space could not be found for every one of the delicious recipes sent us, but the necessity for having, as nearly as possible, an evenly balanced book, and one in which every direction is clearly stated, and with no duplicates, caused many to be eliminated by the censor. Some recipes will be found in other places in the book, where they seemed more necessary. The fact that this cook book is published by the Home Econo- mics Department of our club renders it necessary for it to conform to the rules for service inaugurated by this Department for its members. Accordingly the wording of each recipe has been given more plainly than is customary in most cook books, so it will form not only an excellent hand book for our own members, but may be easily used by those hitherto entirely unfamilar with cooking Altho this volume specializes in typical Southern recipes, it also contains many choice tid-bits from other sections owing to the cosmopolitan character of the Woman's Club membership, which numbers many residents formerly from other parts of the United States. In omitting special menus, which in our experience rarely can be used exactly as printed, we have substituted instead the order, of recipes naturally followed during the day, leaving the house- wife the liberty of choice. Chairmen for our chapter have been selected because of es- •pecial fitness for the work. Each has taken the greatest pride in the collection of recipes and their arrangement. They should not, however, be held responsible for any omission of recipes, as that necessarily had to be decided by the censor and the editors. It was not required that recipes contributed should be ab- solutely original, as so few really can be, but that they should have been in use by the contributor or some close friend for some time. — In view of the fact that all money from the sale of this book goes towards the building fund of our wonderful new auditorium that temple of unselfish service—we ask that our club members deal lovingly with this book, that each purchase at least one for her- self or a friend, that each encourage its sale in every way possible and that all criticisms, for or against, be given to the editors to the end that the next edition may benefit thereby. Even before this goes to press hundreds of dollars have been sent together with addresses to our Sales-Chairman, Mrs. Alonzo Richardson, 682 West Peachtree St., Atlanta, Ga. The cook books are two dollars each and out of town orders should be accompanied by ten cents (10c) postage. In conclusion we thank most heartily those who have in any way contributed to the success of the cook book and if, as we hope, it becomes part of the necessary kitchen equipment in thousands of homes we will feel we have not labored in vain. Mrs. Newton C. Wing, Chairman Home Economics Department. Mrs. J. A. Carlisle, Chairman of Cook Book. Advisory board—Mrs. J. E. Hays, State Federation President, Mrs. B. M. Boykin, President Atlanta Woman's Club, Mrs. Alonzo Richardson, Mrs. Irving Thomas, Mrs. W. B. Price-Smith, Mrs. Wilmer Moore, Mrs. W. F. Melton, Secretary; Mrs. Arthur Haz- zard, Treasurer; Mrs. George Brower, Auditor; Mrs. H. C. Phipps, Printing; Miss Corinne Chisholm, Mrs. Norman Pool, Mrs. A. C. Plage, Miss Cobbie Vaughn, Mrs. C. P. Ozburn, Mrs. Victor Kriegs- haber. CHAPTER I. THE SECRET OF KITCHEN HAPPINESS. Mrs. Newton C. Wing, Chairman Home Economics. House-work may be made either a delight or drudgery, accord- ing to the mental attitude which accompanies it. It is impossible, naturally, to love one's house-work, if one does not have the proper equipment and if one's house, especially the kitchen, is not properly arranged, ventilated and lighted. We realize that few houses are built which follow any scientific arrangement as to the kitchen. Speed the day when the architect and the experienced house wife will together plan all kitchens. In building a new house, the housewife should insist on having the kitchen built as she desires, always considering, of course that it harmonizes with the general architectural plans of the house. Even if a house wife employs servants, she can not secure that servant's contentment or best efforts, unless she saves her time and strength by labor-saving methods. MORE EFFICIENCY MAY BE SECURED I. By having a small kitchen, (but not crowded). II. By covering walls with washable materials such as tile, enamel, or any good washable paint. III. By covering the floor with linoleum, one with dark back- ground being preferred. Wax well after laying. IV. By grouping certain apparatus and utensils, according to their use. Common sense shows that many steps are avoided if: First—The sink, with its two large drain boards, one on each side, is placed next to the dining room or pantry. Ideal arrange- ment consists in having a dish-window opening directly between the dish-closet and the sink. This should be large enough to allow the passage of the wire dish drainer filled with dishes. Soiled dishes are placed on right hand drain board, where they are picked up by the dish-washer's right hand, scrubbed under running water, by brush held in left hand, and then placed in dish pan. When pan is full, place one tablespoon of washing powder over dishes (this is enough to cut grease, but does not make water soapy) , fill pan with very hot water. With dishmop tilt plates until easily grasped by left hand, rub with dish mop, and place in dish drainer at left. Very much hotter water may be used than in the old fashioned way of using a dishcloth,—the hot water filling the two-fold purpose of cleaning the dishes and making them dry more easily. When drainer is full, pass thru dish-window or carry to dish-closet. This leaves room for washing cooking dishes and by the time these are done the china dishes are dry and sparkling and may be put away in the china closet without wiping. This is much more sanitary than the old way of wiping with dish towel, which is never perfectly dry and clean except for the first dish.

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