CREAM SAUCE
Put two cups of milk on stove to scald. Into two tablespoonsful of melted butter rub two tablespoonsful of flour until smooth. Then add scalded milk a little at the time to prevent lumping and season with salt and pepper. Stir constantly until thick, then remove from the stove.
PERLEAN
Dress and cut up one chicken as for frying. Boil until very tender, then add two cups of rice, half a cup of butter, some salt and plenty of pepper. Cook until it can be eaten with a fork.
Pickles, Relishes
AUNT CAROLINE’S OWN PICKLE
Chop fine one-half gallon of green tomatoes, one pint of onions, one pint of green and red peppers with seeds taken out, and one gallon of cabbage. Mix well and sprinkle two tablespoonsful of salt over it and let stand all night. Add three quarts of vinegar, two pounds of sugar, three teaspoonsful of celery seed, three of mustard seed, two of spice, and one of cloves. Let simmer two hours.
TAR HEEL CHOW CHOW
Chop one head of cabbage, one gallon of green tomatoes, and one quart of onions. Add one-half cup of salt, put in a bag and let it drain for twenty-four hours.
Then put in kettle and add about two pounds of brown sugar, one cup of white mustard seed, and one-half cup of celery seed. Cover with good apple vinegar and cook until done, about three or four hours. To the above add one or two pods of chopped red pepper.