Charlotte Walker
SOUTHERN EGG-NOGG
I can't cook-I can't darn socks, except when I accent the darn. The only recipe I can give you is Southern Egg-nogg. Here it is just for two. Should be taken instead of tea, every afternoon.
Two eggs, beat yolks and whites separately. To the yolks add a lot of powdered sugar, I should say four tablespoons. Add brandy or whiskey, so strong that it not only cooks these eggs but is plainly discernible when the stiffly beaten whites are added.
Beat together and then add pure cream, enough to fill out two good-sized tumblers.
A little nutmeg grated on top is pretty nice, too.
I believe this is better for a tired lady than strong tea. Charatee waller
Cream one cup of oysters with a white sauce. Fold in the grated cheese and season with celery salt. Bake in a hot oven until brown and serve.
Yours sincerely, CHRISTIE MacDONALD
LIVER CROQUETTES
To a pound of chopped liver, add a medium-sized onion chopped, salt and pepper to season. Take two tablespoons of flour, add milk to form a thin batter, stir in the liver and drop by spoonfuls in a hot greased spider. Let brown quickly on one side then turn and brown the other. An egg added improves the dish. The patties should be thin so that the liver will be well cooked.
