recipe
From the Archives: Classic Junior League of Charlotte Cookbook Recipes by Marshall McFadden In 1942, the Junior League of Charlotte, Inc. (JLC) published its first cookbook, “Old North State Cookbook,” and in 1964 its second, “Cooking Mother’s Goose.” In 1969, the Cookbook Committee borrowed from both these cookbooks the recipes they considered the most outstanding and published their third cookbook, “The Charlotte Cookbook.” In honor of the JLC’s 95th anniversary, I looked back at some of the featured homes and menus and chose some delicious recipes to showcase. Enjoy these delicious treats that stand the test of time!
Summer Luncheon On the Terrace Cheese Souffle
Recipe by Mrs. Dennis Myers
8 slices buttered bread, cut in fourths 2 1/2 cups milk
1 teaspoon dry mustard 1/2 cup American cheese grated
1 teaspoon salt 4 eggs
Remove crusts from bread and cut in fourths. Place half the bread in a greased 2-quart casserole and cover with half the cheese. Alternate with remaining bread topped with cheese. Beat the remaining ingredients together and pour over the bread mixture. Let set in the refrigerator, covered, 12 to 24 hours. Bake in a pan containing a small amount of water at 350 degrees for one hour. Tastes like a cheese souffle, yet can be made a day ahead. Serves 8.
Waldorf Salad 2 large red apples 1 small can pineapple, drained 1/2 cup walnuts or pecans, chopped
Recipe by Mrs. Charles Warner 1/2 cup seedless grapes 1/4-1/2 cup mayonnaise 1/2 cup miniature marshmallows
1/2 cup diced celery Lettuce 1 banana
1/2 cup raisins Dash of salt
Wash, peel and core apples, cutting into medium sized pieces. Cut pineapple into small pieces. Cut grapes in half. Slice banana into small pieces. Add all ingredients together, using amount of mayonnaise desired. Serve on crisp lettuce. Serves 6.
Strawberry Meringue Cake 1 package yellow cake mix (2-layer size) 1/4 teaspoon cream of tartar 4 egg yolks 2 cups whipping cream
Recipe by Mrs. John Campbell 1 cup sugar 1/3 cup water 4 egg whites
1 cup orange juice 1 teaspoon grated orange peel 1 quart fresh strawberries
Combine cake mix, orange juice, water, egg yolks and orange peel. Beat for 4 minutes in mixer. Pour into 2 greased and floured 9-inch round cake pans. Beat egg whites with tartar to soft peaks. Gradually add 1 cup sugar, beating until stiff. Spread meringue evenly over batter. Bake at 350 degrees for 35-40 minutes. Cool completely. With flexible spatulas, carefully remove layers from pans, keeping meringue side up. Set aside a few berries for garnish. Slice remainder. Whip cream with ¼ cup sugar. Spread ⅔ of the whipped cream over meringue on bottom cake layer. Arrange berries on whipped cream. Add top layer, meringue side up. Top with remaining whipped cream and whole berries. 30
