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 1 teaspoon dry mustard 1 teaspoon salt

2 1/2 cups milk 1/2 cup American cheese grated 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

Recipe by Mrs. Charles Warner

2 large red apples

1/2 cup seedless grapes 1 small can pineapple, drained 1/4-1/2 cup mayonnaise 1/2 cup diced celery 1/2 cup raisins Lettuce Dash of salt

1/2 cup walnuts or pecans, chopped 1/2 cup miniature marshmallows 1 banana

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 Recipe by Mrs. John Campbell

1 package yellow cake mix (2-layer size) 1 cup sugar 1 cup orange juice 1/4 teaspoon cream of tartar 1/3 cup water 1 teaspoon grated orange peel 4 egg yolks 4 egg whites 1 quart fresh strawberries

2 cups whipping cream

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.

Luncheon Around the Pool

Gazpacho Soup Recipe by Mrs. Henry Pierce

4 cups chicken bouillon (canned or cubed) 1 mild onion, cut in very thin rings Handful of herbs (parsley, chives, basil) 1 green pepper, cut in very thin rings 2 cloves of garlic, minced 2 fresh tomatoes, chopped 1/2 cup of olive oil Salt, pepper, paprika 1 lemon, juiced

Mix in pitcher or bowl. Refrigerate overnight. Before serving, add a cup of sliced unpeeled cucumber. Serve chilled.

Salmon Roll

Recipe by Mrs. Herbert H. Browne, Jr.

1 small can salmon, drained 1 small package cream cheese 2 tablespoons lemon juice salt and pepper

Mix everything together and chill. Serve with crackers or toast. 2 tablespoons grated onion 1/2 teaspoon liquid smoke

Marinated String Bean Salad

Recipe by Mrs. J Overton Erwin

2 packages frozen French style string beans 6 slices cooked bacon 1/2 cup French dressing (see recipe below) 4 to 6 hard cooked eggs 1/2 to 3/4 cup chopped Spanish onion 2 teaspoons fresh parsley, chopped Salt to taste 1/3 cup mayonnaise

Cook and drain beans. Prepare French dressing as listed below. Mix drained beans, French dressing, and onion together and let stand 24 hours. Before serving, drain bean mixture and add the remaining ingredients. Serves 6.

French Dressing

1 cup olive oil or salad oil 1/4 cup cider vinegar 1/4 cup lemon juice 1/2 teaspoon dry mustard 1 teaspoon salt 1/2 teaspoon paprika

Put all ingredients into jar with tight top. Shake very thoroughly or mix in blender.

White Grapes Divine

Seedless white grapes Rum Brown sugar

Recipe by Mrs. John Scott Cramer

Sour cream

Cover grapes with brown sugar and let stand a short while. Marinate with rum and chill overnight.

Just before serving, add a generous spoonful of sour cream to each individual serving. The amount used of each ingredient is up to the cook.